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Domaine Houchart Provence Tradition Blanc

Domaine Houchart Provence Tradition Blanc

We received samples of wines from Provence in France. We were curious about wines from Provence since our daughter spent a semester in Provence. Domaine Houchart, in Cotes de Provence, is located near Aix en Provence and at the base of Mont Sainte Victoria. Today the winery Domaine Houchart is a part of Famille Quiot. The Quiot family began planting grapes in 1748. The main Quiot family vineyard is the Domaine du Vieux Lazaret with more than 100 hectares (247 acres) of grapes. This estate is currently worked by the 13th generation of the Quiot family.

Domaine Houchart has a long history including becoming a part of the Quiot family wines in 1890. Currently, Florence and Jean-Baptise, the fifth generation of the Houchart family to work the estate, are involved in Domaine Houchart. The interest in vineyards by the family Houchart dates back to the 1800s when the property was expanded by Aurélien Houchart who wanted to increase the family’s estates. Near the end of the 1800s, he reactivated the  Puyloubier vineyards which had been devastated by phylloxera. Eventuallly this vineyard became known as Domaine Houchart.

The 2016 Provence Tradition Blanc is a pale yellow colored blend of 75% Clairette and 25% Rolle (Vermentino). The aroma suggests peach, citrus and mineral. The taste was reminiscent of  peach, grapefruit, and mineral. The finish is very crisp and fruity. The wine dances in the mouth and begs for a pairing with seafood. However on a frigid below freezing winter-like late autumn evening, we paired the wine with homemade chicken, rice and dumpling soup. The suggested price for this wine is $12.59. The Provence Tradition Blanc also pairs with cheese soufflés and makes an excellent choice for an aperitif.

Consider wines from Provence in Southeastern France for the holidays and throughout the year. The wines offer a great value.

Cheers,
Terry & Kathy

2017 Maryland Governor’s Cup Award Event

2017 Maryland Wine Governor’s Cup Awards

Yesterday, Kathy and I attended the awards event for the 29th Annual 2017 Maryland Wine Governor’s Cup Awards. The awards were handed out by Maryland’s First Lady, Yumi Hogan at the Old Maryland Grill, across from the University of Maryland’s main campus in College Park. The First Lady talked about the growing number of wineries in Maryland and the importance of wine tourism in the state. She commented, “I’m pretty good at tasting too.”

Governor’s Cup was awarded to Cool Ridge Vineyard for their 2015 Cool Red showing Yumi Hogan, Al Spoler, and Gerhard and Suzanne Glocker of Cool Ridge Vineyard.

This year’s Governor’s Cup was awarded to Cool Ridge Vineyard for their 2015 Cool Red. A recent new award, The Jack Allen Cup is awarded to the best fruit wine, cider or mead. Great Shoals Winery 2016 Hard Plum won this award.

Best in Class awards were handed out to several of the state’s over 70 wineries.
Best Sparkling: Turkey Point Vineyard • Elk Neck Bubbly 2016
Best White: Boordy Vineyards • Pinot Gris 2016
Best White Blend: Cool Ridge Vineyard • Cool White 2016
Best Rosé: Crow Vineyard & Winery • Barbera Rosé 2016
Best Red: Big Cork Vineyard • Cabernet Franc 2015
Best Red Blend: Cool Ridge Vineyard • Cool Red 2015
Best Sweet: Dove Valley Winery • Mr. Bentley’s Choice 2014
Best Dessert: Black Ankle Vineyards • Terra Sol 2016
Best Cider: Willow Oaks • Gloaming NV
Best Fruit: Great Shoals Winery • Hard Plum 2016

Old Maryland Grill’s wall of Maryland wines

The Governor’s Cup, Jack Allen Cup and Best in Class awards were handed out by Yumi Hogan and Al Spoler of WYPR, co-host of “Cellar Notes.” After the awards were given, wines that won these awards were available for tasting. Accompanying the tasting were appetizers prepared by Old Maryland Grill. The restaurant is in the newly opened The Hotel at the University of Maryland. Restaurant owner Mike Franklin spoke to the assembled group and said that he decided to focus on Maryland cuisine and Maryland wine, beer and spirits. Along one wall of the restaurant, there are wine bottles from Maryland wineries. This wall of Maryland wine is unique in the state’s restaurants.

The 2017 Governor’s Cup Award Cool Ridge Red

We tasted a few of the wines. The Governor’s Cup winner, Cool Ridge Vineyard 2015 Cool Red was a blend of Cabernet Sauvignon 45%, Cabernet Franc 20%, Merlot 20% and Petit Verdot 15%. The wine had a translucent ruby color. Black fruits were noticed on the aroma. The taste included cassis, blackberries, leather, licorice and an earthiness. The medium/full bodied wine had medium/bold tannins. The finish was a blend of fruit and oak.

The Jack Allen Cup was awarded to Great Shoals Winery 2016 Hard Plum. The wine had a plum aroma and taste. It had some effervescence and a very pleasant aftertaste.

If you have not had a chance to visit these Maryland wineries, winter time is an excellent time to visit. Meanwhile, search for these Maryland wines for your holiday meals.

Cheers,
Terry

Galil Mountain Winery: Affordable Kosher Wines for the Holidays

Galil Mountain Winery Sauvignon Blanc

We received samples of three wines from Galil Mountain Winery in the Upper Galilee near Kibbutz Yiron. Two millennial ago, the Upper Galilee had many vineyards planted. Today, the region is returning to a tradition of wine growing and winemaking. The winery was established by Kibbutz Iron and Golan Heights Winery. The winery sources grapes from six vineyards ranging in altitude from 420 meters (1,378 feet) to 800 meters (2,625 feet).

We invited some friends to taste these wines with appetizers in our wine room. The first impression was the fruit forwardness of the wines, all from the 2016 harvest. The second impression was the price points. We tasted the Sauvignon Blanc, Merlot and a Cabernet Sauvignon.

The Sauvignon Blanc was crafted with hand harvested grapes. After a three-week fermentation, the wine was racked to a stainless steel tank. The 2016 Sauvignon Blanc had a yellow color with a gold hue. The 13.5% alcohol wine offered lemon and tropical fruit notes on the aroma. The taste was reminiscent of lemon and lemon grass with a hint of pineapple. The finish was very crisp with fruit yielding to mineral. This was the only white wine tasted and our group enjoyed it. The Sauvignon Blanc retails for $17.99.

Our next wine was the 2016 Merlot. The wine underwent fermentation in stainless steel tanks for seven days. It was then racked to stainless steel tanks for six months of aging. The opaque dark ruby colored wine was 15% alcohol. The aroma had black fruit notes with a hint of chocolate. The taste included black cherries, black berries, mineral and forest floor. The very smooth mouthfeel was accompanied by a medium/full body with medium tannins. The finish offered fruit, chocolate and earthiness. The wine retails for $14.99 and was considered the best buy of the three sampled wines. This Merlot was enjoyed by the group and became the favorite of the evening.

Our third sample was the 2016 Cabernet Sauvignon. Like the Merlot, this Cab was fermented in seven days and then racked to stainless steel tanks for Malolactic fermentation and six months of aging. The color was a dark ruby to black. The 15% alcohol wine had an aroma of black fruits. The smooth mouthfeel had tastes of cassis, blackberries and spices. This medium/full bodied Cab had medium/bold tannins. The finish was fruity. The Cabernet Sauvignon retails for $15.99.

All three wines were Kosher Lamehadrin Kosher for Passover. The wines were not mevushal. If you have not tried an Israeli wine, and you enjoy fruit forward wines at an affordable price, try Galil Mountain Winery’s wines this holiday season. The website KosherWine.com carries these wine as does jwines.com.

Cheers,
Terry

Would the Patron Saint of Beekeepers Like Mead?

Meads at Orchid Cellar Winery in Maryland

Mead is a delightful alcoholic beverage produced with honey. We made a 5-gallon carboy of mead a few years ago. My brother is a beekeeper in New York State and provided us with some delicious honey that we decided to experiment with making a mead. In addition to learning the protocol of making mead, we also learned patience. Initially the mead in the carboy was very cloudy. A few days went by, then month after month passed by and the mead remained cloudy. Then about a year later, the mead cleared in just a few days. So if you try to make your own mead, remember patience is needed; however, you are likely to be rewarded with a yummy mead.

While enjoying a glass of mead, think St. Ambrose of Milan whose feast day is celebrated on December 7. St. Ambrose of Milan is known as the patron saint of beekeepers. According to an article about St. Ambrose, (a church in Baltimore is named for the saint), “Legend suggests that when he was an infant a swarm of bees settled on his face while he was lying in his cradle and left behind nary a sting, but a drop of honey. This prompted his father to declare it was a sign that his son would become a sweet-tongued preacher of great significance.”

Since there are a wide variety of mead styles from light to heavy-bodied meads, a wide variety of foods can be used as complementary foods. Consider cheese, meat, seafood and desserts. If you have a heavy, sweet mead on hand, on a cold day – plan to sip it by a warm fireplace to help keep the chill away.

Wine Trail Traveler has visited several meaderies. One of the first was Orchid Cellar Winery in Maryland. The owner introduced us to several different types of meads and explained that he was using mead recipes that had been used in his home country of Poland. The recipes were from monasteries and dated back centuries. Read the review we wrote after visiting Orchid Cellar.

Cheers!
Kathy

Books & Wine Sets for Unusual Gift Idea

Francis Ford Coppola Winery

I love a good book. For relaxation, nothing is better for me than to spend a few minutes every day reading a book that takes me to other worlds for just a little bit of time. Whether in a rocking chair on the porch, a sunny window seat or near a roaring wood fire, a book with a glass of wine is a great way to enjoy a bit of quiet time. With numerous book clubs around the country, reading is obviously a delightful experience for many people. Francis Ford Coppola Winery has found a unique way of capturing this audience.

The Francis Ford Coppola Winery in Sonoma, California is now offering gift purchases of Books & Bottles. Currently the winery is offering four options.

1) The Truth about Thea Red Wine Gift Set includes one book and bottles of Votre Santé Pinot Noir and Rosso & Bianco Rosso.

2)   The Truth about Thea White Wine Gift Set has one book and a bottle each of Votre Santé Chardonnay and Rosso & Bianco Pinot Grigio.

3) I Like You Just Fine When You’re Not Around Red Wine Gift Set includes one book and Votre Santé Pinot Noir and Rosso & Bianco Rosso.

4) I Like You Just Fine When You’re Not Around White Wine Gift Set has one book and Votre Santé Chardonnay and Rosso & Bianco Pinot Grigio wines.

Each of the Books & Bottles gift sets retail for $49.

We visited Francis Ford Coppola Winery when it was officially unnamed. Read our Wine Trail Traveler review of the winery.

If you are interested in wine books for yourself or gifts, check out the Wine Trail Travel book store.

Cheers!
Kathy

Turbiana, a Classic Variety from Italy’s Lugana DOC

Cà Mail Lugana Brut Metodo Classico. The sparkling wine was made entirely from Turbiana grapes.

In early November we attended a wine tasting of Turbiana wines from the Lugana DOC in Northern Italy. The DOC lies south of Lake Garda. Turbiana is the main white varietal grape in this region of Italy. The wines are divided into Lugana, Lugana Superiore and Lugana Riserva. The superior wines have been aged for a year while the riserva wines have been aged for a minimum of two years of which six months of that time the wines are aged in the bottle. Many of the producers also make a sparkling (spumante) Luguna.

Grapes have been cultivated and wine crafted in this area since the time of the Roman Empire. Lake Garda is a large lake in Italy, and provides about 30% of Italy’s fresh water. The lake helps control the temperatures in the vineyards. The soils are mostly clay and stone. The Lugana DOC has 4,628 acres under vine. The region produces 15 million bottles of wine of which 70% is exported.

We arrived at the Italian restaurant Café Milano in the Georgetown area of Washington DC. Our Lugana wine and lunch was held in the Wine Room on the second floor. Notable in this room was the wall of cooper colored shingles that were backlit. This was a perfect setting for a presentation of the Luguna Consortium and several Luguna Turbiana wines. The Lugana Consortium promotes, markets and protects the wines produced in the DOC.

Café Milano in the Georgetown area of Washington DC

During our lunch, representatives from the Luguna Consortium discussed their wines. They believe that the United States is a potential market for Lugana wines made from the Turbiana grape. We discussed white wines that were similar to Turbiana. Some mentioned Pinot Grigio, Chenin Blanc, Riesling and Sauvignon Blanc. If you like Pinot Grigio, you will probably like wines crafted with Turbiana, especially those from the Luguna DOC.

Wines

Prior to lunch, we had a chance to try several wines. I started with the Cà Mail Lugana Brut Metodo Classico. The sparkling wine was made entirely from Turbiana grapes. It had a yellow color with multiple columns of tiny bubbles forming a mousse on the surface. The sparkling wine offered citrus and freshly baked bread on the aroma and taste. The finish was crisp and palate cleansing. Producers have a challenge in selling a sparkling wine. The Luguna wine region lies between Prosecco and Franciacorta.

One of my favorite pre-lunch wines was the 2013 Cà Lojera Luguna Riserva del Lupo. The yellow colored wine had a floral aroma. The smooth mouthfeel had a taste that was complex with layers of roses, daisies, citrus and a faint hint of petrol.

2016 Cantina La Pergola Lugana DOC paired with an arugula salad with pears, goat cheese, hazelnuts and Sardinian bread.

During lunch we had several Luguna Turbiana wines. The 2016 Cantina La Pergola Lugana DOC was a light yellow color. The wine had mineral and floral notes on the aroma. The taste reminded me of roses, honeysuckle, mineral and a hint of tropical fruit.  The wine was paired with the Antipasti course consisting of an arugula salad with pears, goat cheese, hazelnuts and Sardinian bread. The finish was crisp. The 2016 Tenuta Roveglia Lugana Limne DOC was also a light yellow color. The wine offered lemon and tropical fruits. The crisp finish yielded to a mineral aftertaste. The wine was paired with the first Prime course, a house made tortilla pasta filled with pumpkin and parmigiana cheese, butter, sage and almond sauce.

For the second Prime course we had the 2016 Selva Capuzza Lugana DOC. This wine was yellow colored with floral and oak notes on the aroma. The taste had orange blossoms, vanilla and butterscotch. The finish had mineral and citrus. The wine was paired with Tagliolini pasta with green beans, potatoes and basil pesto. For the Second course, we had the 2013 Perla del Garda Luguna Riserva Madre Perla. The wine spent two years in stainless steel tanks and had a light yellow color and offered an aroma and taste of flowers and citrus. The finish was crisp. This wine was paired with Branzino filet in a white wine sauce with seasonal vegetables.

2016 Selva Capuzza Lugana DOC paired with Tagliolini pasta with green beans, potatoes and basil pesto.

The Dolce course had a 2014 Maragona Lugana DOC Vendemmia Tardiva. The yellow colored wine’s aroma was floral and sweet. The taste reminded me of honeysuckle and citrus. This late harvest wine had less that 20 g/L of residual sugar. The finish had mineral notes. It was paired with house-made cookies and biscotti.

If you enjoy white wines, search for a Turbiana wine from the Lugana DOC. It should pair nicely with holiday fare.

Cheers,
Terry

Sweet n Savory Cafe Offers a Delightful Experience

Rob & Erica Shapiro at their Sweet n Savory Cafe in Wilmington, NC

While visiting family in Wilmington, North Carolina, we were invited to attend a special wine tasting  at the Sweet n Savory Cafe, close to Wrightsville Beach. The cafe/winebar/restaurant features an array of foods and a very large portfolio of wines. We attended a wine tasting on Wednesday, the day before Thanksgiving. While there, we had time to visit with the enthusiastic owners of Sweet n Savory, Rob and Erica Shapiro. We quickly discovered they are passionate about wine from around the world. In fact, they have approximately 600 wines available!

Each Wednesday the Sweet n Savory Cafe offers wine tastings. Six wines are open and available for tasting. Along with the wine tasting, Erica and Rob enhance the wine tasting with detailed written information about each wine.

On the Wednesday night before Thanksgiving, the theme for the evening was White Wines for White Meat. Along with the wines our hosts ordered appetizers. We enjoyed everything including the crab dip and the  fried green tomatoes that had a crispy coating.

2015 Bailly-Lapierre Sauvignon Blanc, Saint-Bris, Burgundy

Our wine tasting began with the 2015 Bailly-Lapierre Sauvignon Blanc, Saint-Bris, Burgundy, France. This light yellow colored wine offered an aroma of tropical fruits and lemongrass notes. The taste had citrus notes including lemon, grapefruit, pineapple plus melon and lemongrass. The mouthfeel was very smooth. The finish was crisp with fruit and mineral. At Sweet n Savory, the wine is $6.50 per glass and $19 for a bottle.

The second wine seemed to be a favorite for several members of our group. This was the 2016 Shaya Verdejo Old Vines, Rueda, Spain. The light yellow colored wine offered an aroma of apple, pear and citrus. The taste had notes of pear, apple, mineral with some chalk notes. The finish of mineral and fruit played well together. The wine was $7 per glass or $21 per bottle.

The 2015 Torbeck Woodcutters Semillon, Barossa Valley, Australia was a light yellow color with notes of apple and pear with a pinch of tropical fruit. The price at the cafe is $7.50 per glass and $23 per bottle.

The 2016 Stolpman Vineyards Roussanne, Ballard Canyon, Santa Ynez Valley, California was a yellow color. The wine offered tropical fruit notes. The mouthfeel was very smooth and the wine was fruit forward with some mineral. The price at Sweet n Savory is $9.50 per glass or $33 per bottle.

Leonard Kreusch Sapphire Selection Riesling, Mosel, Germany

The 2016 Leonard Kreusch Sapphire Selection Riesling, Mosel, Germany  had a yellow color and offered soft floral notes with peach and mineral. The fruitiness yields to mineral. The wine was slightly sweet. The price was $5.50 per glass or $17 per bottle.

Our final wine of the evening was the 2014 Maison Roche de Bellene Bourgogne Chardonnay, Burgundy, France. The light yellow wine was crisp with mineral notes and chalk with some apple. The Sweet n Savory price was $8 per lass and $25 per bottle.

About Sweet n Savory Cafe

Sweet n Savory Cafe offers a warm and friendly atmosphere. Guests are quickly greeted and escorted to a table. We were seated close to the bar. A second area in the center of the cafe appeared to be for those guests who wanted a full fledged dinner. To the far side of the cafe was an open kitchen where the staff was busy creating the numerous items listed on the menu.

Sweet n Savory offers a unique menu for those visiting. They also offer catering with a variety of options. These options include: hors d’oeuvres, several breakfast options, a variety of luncheons. Baked goods are also a feature of the cafe, including breads, cheesecakes, and quiches.

Sweet n Savory also offers several different pies for the holidays. These are popular so order your pies in advance. Choose between pumpkin, fudge, Dutch apple, key lime and pecan.

When you plan your next trip to Wilmington or Wrightsville Beach, North Carolina be sure to include a meal or two or perhaps a wine tasting at Sweet n Savory!

Cheers!
Kathy

Can a Rias Baixas Albariño Stand Up to Holiday Feasts?

2016 Granbazán Albariño

In March of this year we attended a Rias Baixas Albariño wine tasting at Succotash, a restaurant at National Harbor in Maryland. Although Albariño wines beg for seafood, at the Succotash restaurant we saw the versatility of this grape with southern cooking. One of my favorite pairings for this wine was the fried chicken on a biscuit with okra garnishing. The Albariño enhanced the food. This presentation of Albariño and the restaurant was organized by the New York firm Gregory White PR. Since the March tasting, the firm has sent us additional bottles of Albariño to taste.

2016 Martin Códax Albariño

We recently received two Albariños from Rias Baixas. Since Thanksgiving was just around the corner, we decided to see if this exotic white grape could stand up to the different flavors of a Thanksgiving meal. The wines included a 2016 Martin Códax Albariño and a 2016 Granbazán Albariño. The Martin Códax had citrus and mineral on the aroma. The taste had a silky mouthed and offered lemon, lemongrass and mineral. The very crisp finish had some citrus yielding to mineral. The Granbazán also had citrus and mineral on the aroma. There was a touch of sweetness on the taste that emphasized the citrus, lemongrass and mineral. The crisp finish showcased mineral.

How did the wine match up with Thanksgiving dinner? The crisp acidity was a nice palate cleanser. As such it paired well with turkey and stuffing. We also had ham and the wines complimented rather than overpowered. As a result, they both would do well during the entire holiday season. Prior to dinner, the wines matched well with hard cheeses. When shopping for holiday wines, consider an Albariño  from the Rias Baixas wine region of Spain.

Cheers,
Terry

7 Cocktails for Thanksgiving and the Holidays!

As you prepare your homes for Thanksgiving and the holidays, also plan to have plenty of beverages available for your guests. Include some of the following cocktails from Santa Margherita and Sparkling Ice.

Fall Punch

Fall Punch

Ingredients

1/2 cup apple cider
1 cups hard cider
1 cup Sparkling Ice Crisp Apple
1/4 cup bourbon
1/4 cup lemon juice
Cinnamon sticks, for garnish
Cinnamon sugar rim, for garnish

Directions

Rim the glass with a lemon and dip into cinnamon sugar, set to the side. Combine ciders, bourbon, Sparkling Ice Crisp Apple, and lemon juice in a pitcher- stir to combine. Fill glasses with ice, then punch. Garnish with a cinnamon stick and serve.

Orange Cinnamon Blossom

Orange Cinnamon Blossom

Ingredients

1 bottle of Santa Margherita Prosecco Superiore DOCG
1/2 lemon
1/2 orange
1 tablespoon honey
1/4 cup sugar
3 whole cloves
3 whole allspice
2 cinnamon sticks

Directions

Rinse lemon and orange and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves and allspice.  With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes. Pour Santa Margherita Prosecco Superiore DOCG into hot citrus base and heat until steaming, about 8 minutes.  Keep warm over low heat. Ladle into heatproof cups or wineglasses.

Holiday Train

Holiday Train

Ingredients

1 Part Sparkling Ice Peach Nectarine
1 Part Grand Marnier
Blood Orange

Directions

Slice blood orange and remove slice for garnish. Juice remaining blood orange. Combing Sparkling Ice Peach Nectarine, Grand Marnier and blood orange juice. Garnish with blood orange slice.

Holiday Sangria

Holiday Sangria

Servings: 4

Ingredients

1 bottle of Santa Margherita Chianti Classico Riserva
1 large orange, sliced
1 large pear, chopped
Seeds of 1 pomegranate
4 cinnamon sticks

Directions

Add fruit to a large pitcher. Top with Santa Margherita Chianti Classico Riserva. Place in fridge for an hour before serving. Spoon fruit into glass before pouring wine. Garnish with cinnamon stick. Add ice to top (optional).

Sparkle and Spice

Sparkle and Spice

Ingredients

750ml bottle aged rum
1/2 cinnamon stick
1 clove
1 cardamom pod
1 star anise pod
1 vanilla bean
3 allspice berries
Pinch of freshly ground nutmeg
Sparkling Ice Lemon Lime

Directions

Combine rum, cinnamon stick, clove, cardamom, star anise, vanilla bean, allspice berries, and nutmeg in an airtight jar. Split vanilla bean and scrape seeds into jar along with the bean pod. Close jar and allow infusion to sit in a dark place for at least 3 days. Strain rum into an airtight jar with a fine-mesh strainer, discarding spices. Over ice, pour 2 ounces of rum infusion. Top with Sparkling Ice Lemon Lime and garnish with blackberries.

Lemon Elderflower Cocktail

 Lemon Elderflower Cocktail

Ingredients

Santa Margherita Prosecco Superiore DOCG
1-2 ounce St. Germain Elderflower liqueur
2-3 drops Angostura bitters
Lemon rind (as garnish)

Directions

Place St. Germain Elderflower liqueur into a cocktail glass and add drops of Angostura bitters. Fill glass with Santa Margherita Prosecco Superiore DOCG to mix. Top with twist of lemon.

Whiskey Peach Pit Pie

Whiskey Peach Pit Pie

Ingredients

2 Parts Irish Whiskey
1 Part Sparkling Ice Peach Nectarine
Tablespoon Maple syrup
Peach Slice

Directions

Add over ice in rocks glass. Garnish with a peach slice.

Cheers!
Kathy

It’s National Apple Cider Day! Try this Turkey Recipe Soon

Today, November 18,  is National Apple Cider Day! How are you celebrating the day? Celebrate by adding this Apple Roasted Turkey Tenderloin with Cider Pan Sauce to your recipe box.

With Thanksgiving quickly approaching and many thinking of turkey, it’s time to offer this special recipe from the National Turkey Federation. This turkey recipe calls for apple cider and dry white wine.

Apple Roasted Turkey Tenderloin with Cider Pan Sauce

The recipe was created by Chef Jason Walter, The Machine Shed Restaurant in Lake Elmo, MN.

Ingredients

TURKEY TENDERLOINS: 4 Pounds
apple cider: 2 Cups
cider vinegar: 2/3 Cup
plain croutons: 4 Cups
tart apples, peeled, cored and diced: 1 Cup
pecan pieces, toasted: 1/2 Cup
fresh thyme: 2 Tablespoons
salt: 2 Teaspoons
freshly ground black pepper: 2 Teaspoons
minced fresh garlic: 2 Teaspoons
apple cider: 1/2 Cup
heavy cream: 1/2 Cup
canola oil: 4 Tablespoons
dry white wine: 2 Cups
apple cider: 2 Cups
minced fresh garlic: 2 Teaspoons
freshly ground black pepper: 2 Teaspoons
heavy cream: 1/2 Cup
cold water: 1 Cup
fresh sage, chopped: 2 Teaspoons
TURKEY BASE: 2 Tablespoons
roux: 4 Tablespoons
garlic mashed potatoes: As needed
thyme candied carrots: As needed
fresh thyme: As needed

Directions

Marinade

Butterfly each turkey tenderloin and pound it to an even thickness of 1/4-inch.
Mix 2 cups of apple cider and cider vinegar. Add tenderloins and cover.
Set aside to marinate in the refrigerator.

Apple Stuffing

Mix croutons, apples, pecans, thyme, salt, pepper, garlic, cider and heavy cream together. Allow to macerate 10 minutes then mix again.

Spread stuffing atop the each tenderloin, leaving 1-inch of space along the edges. Tightly roll each tenderloin and tie with butcher’s twine.

Sear and Oven Finish

Heat oil in roasting pan and sear tenderloins until lightly brown.

Finish cooking tenderloins in a preheated 350 F oven until the internal temperature reaches 170 degrees F. Remove the tenderloins from the pan and allow to rest.

Cider Pan Sauce

Deglaze roasting pan with wine and remaining cider; reduce by 1/2. Reduce the heat and stir in garlic, pepper, cream, water, sage and turkey base.

Mix well, and when just below a simmer, thicken with the roux. Continue to cook until smooth and thicken.

Service

Serve turkey with garlic mashed potatoes and thyme candied carrots.

Slice tenderloins into 2-ounce turkey medallions. Fan 3 to 4 medallions over potatoes. Ladle a small pool of cider sauce in front of the medallions.

Garnish with a sprig of fresh thyme.

Enjoy!
Kathy


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