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Creamy Scallops Parisienne - Norse Salmon Bisque - Beef Bourguignon - Cheese Fondue - Artichoke Cheese Bread Pasta & Mushrooms - Herb Crusted Lamb - Sangria - Red Wine Pear Sorbet - Nectarine Red Wine Sauce - Red Wine Sauce - Turkey & Gravy |
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Thanksgiving
Turkey & Giblet Gravy Ingredients: 14 to18 pound fresh turkey at room temperature Kosher or sea salt & fresh ground pepper 4 cups giblet broth (see recipe below) Rosemary Maple Butter (see recipe below) Giblet Broth:
Simmer everything in a small saucepan for 15 minutes. Discard bay leaf and neck. Giblets can be discarded if they aren't your type of thing or they can be finely chopped and added to the broth. *You can add some of this wonderful stock to your gravy at the end of the cooking of your turkey. Rosemary Maple Butter: Roasting Directions: |
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Red Wine Sauce
for Steaks 2 Tablespoons (1/4 stick) butter 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 teaspoons chopped fresh thyme leaves 1/4 teaspoon cracked black peppercorns 1 bay leaf 1 and 1/2 cups Tidal School Vineyards Cabernet Sauvignon 2 cups low-salt chicken broth 1 tablespoon tomato paste Melt butter in large saucepan over medium heat. Add onion and next 5 ingredients. Saute' until browned, about 12 minutes. Add wine. Boil until reduced to glaze, about 7 minutes. Add broths and tomato paste. Boil until reduced to scant 1 cup, stirring occasionally, about 28 minutes. Season with salt and pepper. DO AHEAD:
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This is a wonderful topping for ice-cream. Add to your
favorite ice-cream for a killer combo!
Makes about 4 cups 1 cup Tidal School Vineyards Cabernet Sauvignon wine Stir first 6 ingredients in medium saucepan over medium heat until sugar dissolves. Increase heat and boil syrup 1 minute. Reduce heat. Add nectarines. Simmer until nectarines are tender but still hold shape, about 10 minutes. Transfer sauce to bowl; cool. DO AHEAD:
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Red-wine and pear
sorbet 1 cup Tidal School Vineyards Cabernet Sauvignon 3/4 cup sugar 1 pound ripe Bartlett pears, peeled, cored, and cut into 1-inch pieces (2 cups) 2 tablespoons fresh lemon juice coarse salt 1. In a small saucepan, bring wine, 11/4 cups water, and sugar to a boil over medium heat, stirring often, until sugar dissolves. Add pears; reduce heat, and simmer until tender, 5 to 10 minutes. 2. Stir in lemon juice and a pinch of salt; cool completely. Transfer to a shallow baking dish. Freeze until solid, about 6 hours (or overnight). 3. With a fork, break frozen mixture into large pieces. In two batches, puree in a food processor until completely smooth, 2 to 3 minutes per batch. Transfer to an airtight container; freeze until ready to serve. (sorbet will be soft). Wine match: Tidal School Vineyards: Oklahoma Sweet |
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Sangria The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that's impossible, give it an absolute minimum of two hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. 2 large juicy oranges, washed; one orange sliced, remaining orange juiced. 1 large lemon, washed and sliced 1/4 cup sugar 1/4 cup Triple Sec 1 (750-milliliter) bottle of Tidal School Vineyards Merlot, chilled 1. Add the sliced orange, lemon, and sugar to a large pitcher; mash gently with a wooden spoon until the fruit releases some juice, but is not totally crushed, and the sugar dissolves, about 1 minute. Stir in the orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8 hours. 2. Before serving, add 6 to 8 ice cubes to pitcher and stir briskly to distribute the settled fruit and pulp; serve immediately.
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Serve this cheesy bread as an appetizer with dinner, or on its own as a tasty snack. A perfect match with Tidal School Vineyards Reserve Chardonnay or Peach Chardonnay! 1 sourdough baguette (10 ounces) 1. Preheat oven to 350 degrees. Halve baguette lengthwise;
scoop out center with your fingers, and tear into small pieces.
Set bread shells aside.
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Pasta with
mushrooms This pasta dish gets most of its flavor from the sautéed fresh mushrooms, along with the little bit garlic and Parmesan cheese. Serve with Tidal School Vineyards Reserve Chardonnay or Okla. Sunset. 1 pound linguine or other long pasta 1. Cook pasta in a large pot of boiling salted water until al
dente, according to package instructions. Reserve 1 cup cooking
water; drain pasta, and return to pot. **For a more complex flavor, use a variety of
mushrooms, such as button, cremini, and shiitake, in this
recipe. Also, you can add grilled, sliced chicken breasts to
this dish if you like. Just add at the very end, before you
serve. |
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Herb Crusted
Lamb 1 (3 to 4-pound) boneless leg of lamb Salt and pepper 1 Tbsp chopped fresh thyme leaves 1 Tbsp chopped fresh rosemary leaves 5 Tbsp extra-virgin olive oil 2 Tbsp Italian bread crumbs 1/3 cup of Tidal School Vineyards Chardonnay 1/3 cup water or chicken broth Special Equipment: kitchen string, meat thermometer Preheat the oven to 450 degrees F. Serve With: Tidal School Vineyards Reserve Merlot,
Impressao, or Oklahoma Sunset |
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Cheese Fondue Try this for a special gathering of friends or family! The combination of rich, sophisticated cheeses and wine is sure to receive rave reviews! 4 to 6 servings Prep Time: 15 min Cook Time: 20 min ¾ pound Gruyere cheese, grated ½ pound Swiss Emmentaler cheese, grated ¾ pound Appenzeller cheese, grated 1 tablespoon cornstarch 1 to 1 ½ cups of Tidal School Vineyards Chardonnay 1 tablespoon fresh lemon juice Freshly ground white pepper Crusty bread, cubed and skewered 1. In a large bowl, toss the cheeses with the cornstarch. Rub the inside of a 3-quart fondue pot with the garlic; discard 2. In the fondue pot, heat 1 cup wine with the lemon juice over medium-low heat until steaming but not yet simmering. Stir in the cheese mixture, 1 handful at a time and cook until melted. If the fondue is too thick, gradually stir in up to ½ cup more wine. Season to taste with white pepper. Serve with the bread cubes. May also want to try apples and/or blanched vegetables. WINE PAIRING: Tidal School Vineyards Reserve Chardonnay or Peach Chardonnay
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Beef
Bourguignon This French classic – a beef stew cooked in wine – is a little time intensive, but no doubt worth it. Perhaps serve on a special occasion and wow your guests! Serves 8 Prep time: 1 ¼ hours Total time: 4 ¼ hours 4 slices bacon (1/4 pound) cut crosswise into 1-inch pieces 3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2 inch chunks, patted dry Coarse salt and ground pepper 1/3 cup all-purpose flour 1 large onion, chopped 3 large garlic cloves, finely chopped 2 tablespoons tomato paste 6 medium carrots, cut diagonally into ¾ inch slices 1 bottle (3 cups) Tidal School Vineyard’s Cabernet Sauvignon or Merlot ½ teaspoon dried thyme *Roasted Mushrooms and Pearl Onions (see next recipe) 1. In a 6 to 8 quart Dutch oven with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat. 2. Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl. 3. Pour ½ cup water into pan; bring to a boil. Cook, stirring to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes. 4. Add onion and garlic; cook, stirring until slightly softened, 3 minutes. Add tomato paste; cook 1 minute 5. Add carrots, meat (with juices) wine, thyme and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 ½ hours 6. Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions (next recipe) into beef; season with salt and pepper. Serve or refrigerate, covered up to overnight. NOTE: If after step 5, sauce is too thin, continue cooking until it thickens a bit. Or if sauce is too thick, stir in a little water. Roasted Mushrooms and Pearl Onions Mushrooms and small pearl onions are roasted before they’re added to the stew. Roasting concentrates their flavor and allows the onions to brown. 1 ½ pounds small cremini mushrooms, stems trimmed (halved if large) 8 ounces thawed frozen pearl onions (1 ½ cups) 1 tablespoon olive oil Coarse salt and ground pepper Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with the onions and oil; season with salt and pepper. Roast until tender and browned, stirring halfway through, about 30 minutes. WINE PAIRING: Tidal School Vineyards Reserve Cabernet Sauvignon or Reserve Merlot |
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Norse Salmon Bisque Ingredients:
Serving Size : 6
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Creamy Scallops Parisienne
1. Bring first 3 ingredients to a boil in large saucepan over medium heat. Reduce heat and add scallops; simmer 1 minute or until scallops are opaque and slightly firm. Strain mixture, reserve liquid; set aside scallops and onions. Return liquid to cook, uncovered 15 minutes or until liquid is reduced to 1 cup. 2. Melt ¼ cup butter in small saucepan over medium heat; add flour. Cook 1 minute stirring constantly with whisk. Gradually add reduced liquid and whipping cream, stirring constantly. Cook 2 more minutes until thickened and bubbly. Gradually stir ¼ of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly. Cook until thickened. Remove from heat. Add lemon juice, salt & pepper 3. Combine scallop mixture and 1 cup sauce; Spoon evenly into 6 lightly greased gratin dishes. Spoon remaining sauce evenly over top. Sprinkle with cheese. Dot tops with dab of butter. Bake at 375 degrees for 15 minutes or until bubbly
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