are some suggestions from what we have stocked at the store with Thanksgiving
Columbia Valley is a round, medium bodied, off dry Riesling that is
delicate and floral in character, tasting of honeysuckle and apple,
with citrus overtones. Light and tangy, modestly sweet, with
refreshing apple and melon flavors. This Riesling delivers classic
characters of juicy peach apricot ripe pear and sweet citrus with
subtle slate and mineral notes. It is versatile and simple a
pleasure to drink. $10.39
Walnut City Pinot Noir--Harmonious,
ripe red fruit with spice, nutmeg, and anise. Medium bodied,
well-balanced on palate. Soft ripe berry/marionberry with oak,
spice, cinnamon, and hint of tobacco. $16.59
Gloria Ferrer Brut NV--Smooth
and refreshing, with a tasty mix of creamy pear, apple, and doughy
piecrust flavors that are focused and long on the finish, turning
creamy. Drink now through 2009. 7,000 cases made. $18.99
Value by Wall Street Journal tasting panel. One of the great
bargains on the shelf today. Clean and lovely, with lemon, kiwi,
flowers and even a touch of honey and a long refreshing finish.
It’s often called gavurtz because it’s hard to say, and even harder
to spell. This wine, though, is a secret weapon, great for taming
spicy foods or sipping on its own. Enjoy the honeyed apricot and
peach flavors in the
glass, and breathe deeply to capture the aromas of rose petals and
honeysuckle. Lots of people love this wine, even if they’ll never
spell it. Just ask for gavurtz. $9.99
wine offers tasty lemon oil and floral notes, medium body, superb
fruit, and crisp, underlying acidity. $9.99
delicious, high quality sparking white, aged 3-4 years on its own
yeasts before bottling, it exhibits classic brioche and pear scents,
tiny, well-formed bubbles, medium body, a hint of chalkiness, and a
crisp, fresh, lively finish. $17.49
Jordan Vineyard & Winery 2001 Cabernet Sauvignon (Sonoma County)
A Cabernet Sauvignon “with some age on it” this wine has soft
tannins, doesn’t overwhelm the white meat, and yet stands up
against the dark meat. According to John Brecker and Dorothy
Gaiter, writing in the November 11 edition of the Wall Street
Journal, “Its complex layers
of tastes and nuances make all of the various flavors and
textures on the table seem a little different and more
interesting with each bite . . . This has it all: dark rich
color; dry, dense-packed fruit; real structure; and purity of
taste. Very classy.”
We have 12 left at $49.99 a
Some of the wines listed above will be featured at our in-store wine
tasting event on Saturday, November 19.
Click here for Wine Tasting Event details.
Before-Dinner and After-Dinner Drinks
especially if serving a large, complex meal accompanied by a few
different varieties of wine ─
it's probably best to keep the alcohol consumption low. Although
mixed drinks can be served in moderation, we would suggest having
Prosecco -- a light, dry Italian sparkler -- available for your guests.
the other hand, are designed to be the perfect end to a great meal.
There are two main types of after dinner drinks, digestifs and the
creamy sweet kind. Digestifs, such as brandy, port or whiskey help
relax the stomach after a meal. Others, like a grasshopper are
simply a sweet, fun dessert. Here are a few suggestions:
Keep the bottle in the
freezer, pour it into small, chilled shooter glasses and
serve. Don't toss it down like a shooter, though.
Sip it slowly, savoring it.
For something a little
lighter (and less bitter), try this variation:
Limoncello & Cream
Combine 1½ oz. Caravella
Limoncello and 3 oz. cream in a shaker. Shake well and
pour into a rocks glass filled with ice. Garnish with a
Irish Coffee (Digestif)
For two cups
2 coffee-spoons of
4 spoonfuls of Irish
1/2 cup of very strong
Warm the glasses
(preferably clear glass coffee cups) with hot water and
dry them. Put a teaspoonful of sugar in each glass, pour
in the whiskey, and fill up to 2/3 of the glass with hot
coffee. Stir it until sugar dissolves. Finally
(carefully) add the cream lightly whipped, but still
liquid, which must remain afloat. Serve it without
shaking it, because Irish coffee is to be sipped
through the cream.
1/2oz. Green Creme de Menthe
1/2 oz. White Creme de Cacao
1/2 oz. Cream
in a blender with 1 cup of crushed ice. Blend until
smooth (about 30 seconds). Serve in a collins glass.
also substitute a scoop vanilla ice cream for the ice.
1 oz. Galliano
1 oz. Cointreau
1 oz. Orange Juice
1 tsp. Half & Half
Combine ingredients in a shaker filled with 1 cup of
ice. Shake well and strain into a chilled cocktail
glass. Garnish with the orange slice.
Thanksgiving Food Recipes
Every family seems to have certain
traditions about what to serve as accompaniments to the standard
roasted turkey. Some of these traditions go back to what their
parents served and even what their grandparents and great-grandparents
always put out on the Thanksgiving table. But new traditions begin
every year, and it might be interesting to add at least one side
dish from the traditions of others. Our search around the Internet,
and within our own recipe box,
came up with these recipes. Some of them will seem familiar, while
others may be completely new to you.
Julia Child's Mashed Sweet Potatoes
Yield; About 4 cups, serving 6
6 (2 pounds or so) large, fine fresh reddish-skinned sweet
tsp. or more salt
Freshly ground white pepper
tbs. or more room temperature butter, and/or half-and-half, or
heavy cream or milk
few gratings of fresh ginger, to taste (optional)
the oven to 425 degrees Fahrenheit. Meanwhile, scrub the potatoes
under running hot water, remove any blemishes, and plunge a small
sharp knife down about an inch into each potato in 5 or 6 places, to
let out baking steam. Line a baking pan with foil (the potatoes will
exude juices that will burn, staining your pan), and arrange the
potatoes in it, in 1 layer. Bake in the lower middle level of the
preheated oven for about an hour, or until they are thoroughly
tender when squeezed and a knife pierces through them easily. Cut
each potato in half lengthwise and then open up to cool. Scrape the
flesh into a heavy-bottomed saucepan, and mash with a mixing fork or
potato masher. Or put them in your heavy-duty mixer to break out at
slow speed with the paddle attachment--careful not to go too fast
and turn them gluey. Blend in salt and pepper, and the butter and/or
cream or milk. Taste very carefully and correct seasoning, folding
in the optional fresh ginger to taste.
If done in advance, smooth the top and film with a spoonful or
so of milk or cream to keep a skin from forming. To reheat, stir
over low heat or over a pan of simmering water.
Rather than stirring in milk or cream, use a little butter and
orange juice, and blend in the finely grated rind of a bright fresh
old-fashioned juvenile topping is held in such low esteem that none
of the standard American cookbooks I have on hand even mention it.
In our family we love it at thanksgiving with our Turkey,
particularly when we can find fresh homemade marshmallows. Here is
my formula. Preheat the oven to 425 degrees Fahrenheit. Smear the
inside of a 3-inch deep casserole with softened butter, and scoop in
the well-seasoned warm mashed sweet potatoes. Smooth the top surface
of the potatoes with a rubber spatula, press a fairly close-packed
layer of marshmallows into the surface, and coat with a very light
sprinkling of confectioners' sugar. Bake in the upper middle level
of the preheated oven until the topping has melted and browned
nicely. May be cooked in advance and kept warm.
Susan’s Sweet Potato
3 cups mashed sweet potatoes (or
yams, if you can’t find sweet potatoes) (can be cooked fresh
1 cup sugar
½ cup milk
2 teaspoons vanilla
dash cinnamon (2 big shakes)
Grease or spray
with Pam a 10 x 10 inch casserole pan (or approximately that size).
Mix above ingredients well and pour into prepared pan. (I mix with
a hand mixer.)
1 ½ cups
1/3 cup flour
½ cup sugar
dash of salt
big dash of cinnamon (2or 3 big shakes)
ingredients in separate small bowl. Spread over sweet potato
1 stick butter
Melt the stick of
butter. Pour over top of casserole.
Bake for 45
minutes in 350 degree oven.
carefully toward end of cooking time, depending on your oven, so the
topping doesn’t burn. You may need to slow the oven temperature.
Let “Set” before
serving for approximately ten minutes.
I often double
this recipe and use a 40 ounce can of “sweet potatoes” or “yams”.
Cranberry and Ginger Sauce
Adapted from Alex Stratta
Yield: 8 servings
4 cups fresh cranberries
3/4 cups brown sugar
4 cups fresh orange juice
1/2 cup orange zest, blanched three times, then julienned
1/2 cup fresh gingerroot, peeled and julienned
1 Tablespoon sherry vinegar
Salt and freshly ground black pepper to taste
Dilute the sugar in the orange juice and place over medium heat
in a heavy saucepot. Bring to a simmer and add the orange zest,
ginger and 3 cups of the cranberries. Simmer, uncovered for 1
hour, or until the mixture becomes thick and syrup-like. Add the
remaining cup of cranberries and continue cooking for 20
minutes, finish with salt and pepper and a splash of vinegar. If
the mixture is too tart, simply dilute more sugar in orange
juice and add to the mix, simmer and serve. This sauce is better
From Diana Rattray,
1/2 cup chopped onion
1/2 cup melted butter, divided
1 can (10 1/2 ounces) cream of
1 can (4 ounces) sliced mushrooms,
1 roll (6 ounces) garlic cheese,
salt and pepper to taste
1/4 cup slivered almonds
2 packages (10 ounces each, or
about 3 cups total) frozen chopped broccoli
2 cups herb-seasoned stuffing mix
Directions for broccoli cheese
In a heavy skillet, sauté onion in 1/4 cup butter until onion is
tender. Combine cooked onion, soup, mushrooms, chopped garlic
cheese, salt, pepper, almonds, and broccoli; mix well.
Spoon broccoli cheese casserole
mixture into a lightly buttered 2-quart casserole. Combine stuffing
mix and 1/4 cup melted butter; spoon over broccoli casserole. Bake
at 350° for 30 minutes.
Broccoli cheese casserole serves 6.
Sage and Onion Mashed Potatoes
Homes and Gardens
Makes 8 servings
Prep: 25 minutes
Bake: 40 minutes
6 medium baking potatoes (2 pounds
total), peeled and cut into eighths
1 cup coarsely chopped onion (1
1/2 cup water
2 tablespoons olive oil or cooking
2 teaspoons snipped fresh sage or 1
teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 to 1-1/4 cups buttermilk
Salt and black pepper
1. In a greased 3-quart
rectangular baking dish combine potatoes and onions. In a small bowl
combine water, oil, sage, the 1/2 teaspoon salt, and 1/4 teaspoon
pepper; drizzle over potatoes and onions.
2. Bake, uncovered, in a 450
degree F oven for 40 to 45 minutes or until the vegetables are
tender and browned, stirring twice.
3. Transfer to a large mixing
bowl. Mash with a potato masher or beat with an electric mixer on
low speed. Gradually beat in enough buttermilk to make smooth and
fluffy. Season to taste with additional salt and pepper. Makes 8
Despite its English
roots, this dish has become a cherished American
favorite at Thanksgiving and Christmas dinners in
New York and beyond.
Active time: 40 min
Start to finish: 1 1/2 hr
lb white pearl onions, left unpeeled
1 1/4 teaspoons salt
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream or half-and-half
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups coarse fresh white bread crumbs (from 1/4
lb bread with crusts removed)
Blanch onions in a 3-quart pot of boiling water 1
minute, then drain in a colander and transfer to a
bowl of cold water to stop cooking. Drain and peel
Put onions and 1
teaspoon salt in same pot and add fresh water to
cover by 1 inch. Bring to a boil, then reduce heat
and simmer, covered, until onions are tender, about
20 minutes. Drain well in colander and transfer to a
buttered 2-quart baking dish.
Put oven rack in
middle position and preheat oven to 350°F.
Melt 1 tablespoon
butter in a 1- to 2-quart heavy saucepan over
moderately low heat, then add flour and cook,
stirring, 1 minute. Add cream in a stream, whisking,
and bring to a simmer, whisking. Simmer sauce,
stirring occasionally, 2 minutes. Stir in pepper,
nutmeg, and remaining 1/4 teaspoon salt and pour
sauce over onions.
Melt remaining 2
tablespoons butter in a 10-inch nonstick skillet
over moderately low heat, then add bread crumbs and
cook, stirring, until golden, 3 to 5 minutes.
crumbs evenly over onions and bake until sauce is
bubbling, about 30 minutes.
Creamed onions can be assembled (without bread
crumbs) 1 day ahead and chilled, covered. Bring to
room temperature before adding bread crumbs and
Makes 6 side-dish servings.
frozen Bird's Eye tiny onions (if you
can find them!) (boiled according to
package directions and water reserved)
2 1/2 cups half and half
3 tablespoons butter
3 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon pepper
butter over low heat, gradually stir in
flour, salt and pepper. Cook, stirring
constantly, until smooth and bubbly.
Remove from heat. Slowly stir in half
and half and onion water. Cook on low
heat and stir until the mixture boils.
Boil and stir 1 minute, stir in the
6 to 8 servings
1 (16 ounce)
package frozen corn kernels
chopped fresh parsley
1 teaspoon chopped
1/3 cup diced
1 (8 ounce)
package cream cheese
In a saucepan over
medium heat, combine the corn, parsley, garlic,
Creole seasoning. Add enough water to cover,
bring to a boil and cook until tender. Drain and
In a large skillet
over medium heat, add the butter and onion;
saute until onion softens. Add corn and cream
cheese. Cook over low heat for 10 minutes.
Remove from heat, chill completely and serve
Servings: 6 servings
Prep. Time: :20
Total Time: :45
1 can (10-3/4 oz.)
cream of mushroom soup
1 tsp. soy sauce
3 cups French style green beans (can or frozen)
1 can French fried onions
1 dash white pepper
Preheat oven to 350°F.
In a 1-quart casserole dish stir in mushroom soup
and soy sauce. Add green beans and stir to blend.
Bake in oven for 20 minutes. Top with french fried
onions and bake for 5 more minutes.
Raisin Bread Pudding
To some people it would be a heresy not to have
pumpkin and/or mince pie at the end of their
Thanksgiving meal. If you
want to try something different, but your holiday
meal wouldn't be complete without pumpkin, serve a
pumpkin spice bundt cake made with pumpkin puree,
unsweetened applesauce and egg whites to keep fat at
a minimum. Drizzle with a mixture of powdered sugar,
skim milk and vanilla extract. Or, present a
scrumptious pumpkin cheesecake, made with a lowfat
graham cracker crust, pumpkin puree, lowfat cream
cheese and traditional pumpkin seasonings like
nutmeg, ginger and cloves. But if you're willing to
venture a little off the beaten track, this Cinnamon
Raisin Bread Pudding is another alternative.
8 slices cinnamon-raisin bread
1/4 cup dried currants
2 tsp. grated orange zest
1-1/2 cups lowfat milk
1/2 cup lightly packed brown sugar
1 tsp. vanilla
1/8 tsp. ground nutmeg (see note)
Preheat the oven to 350 F. Prepare an 8-inch
square baking dish with cooking spray.
Tear the bread slices each into 8 pieces and
place in a large bowl. Add the currants and
orange zest. Set aside.
In a blender, puree the bananas; there will be
about one cup. Add the milk, sugar, eggs,
vanilla and a few gratings of nutmeg. Blend
until well combined. Pour the banana mixture
over the bread and mix with a rubber spatula to
Pour the bread mixture into the prepared baking
dish. Let it sit for 15 minutes.
Bake the pudding until it is slightly puffed and
a knife inserted into the center comes out
clean, about 30 minutes. Let the pudding sit 30
minutes before serving, or cool until lukewarm.
Cut into six pieces and serve.
NOTE: Freshly grated nutmeg has far more flavor
than when it is bought already ground. Whole
nutmeg keeps for years, and is worth buying at
specialty food stores.
Each of the six servings contains 239 calories
and 4 grams of fat.
Whether you call it
"dressing" or "stuffing," there seems to be as many
recipes for it as there are people who make it. So
rather than making a strong recommendation or
suggestion, we refer you to the
All Recipes Web Site which contains (at last
count) 117 different stuffing recipes -- everything
from the "traditional" to one based on crumbled up
White Castle™ hamburgers!
And for those of you
who run out of oven space, here's one variation you
can prepare in your crock pot:
1/2 pound butter
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
12 cups bread cubes, (day old, or packaged)
1 teaspoon poultry seasoning
2 eggs, well beaten
1 1/2 teaspoon sage
1 teaspoon thyme
1 teaspoon ground black pepper
2 to 2 1/2 cups chicken or turkey broth
Possible additions: A
handful or so of dried cranberries, sliced black
olives, or sliced mushrooms.
Melt butter in a skillet and sauté onion, celery,
and parsley to soften. Pour over bread cubes in a
very large mixing bowl. Add all seasonings and toss
well. Pour in enough broth to moisten well. Add eggs
and mix well. Pack lightly into 5 or 6 quart slow
cooker. Cover and cook on high for 45 minutes, and
low for 3-4 hours. Serves 12. Check occasionally for
desired moisture content, and add broth as deemed
necessary. (If you like crispy stuffing: After
removing the turkey from the oven, transfer the
stuffing to a baking dish, and brown it in the over
for 10 to 15 minutes.)