Thanksgiving recipes to try!
Over the last 11 years, we have written about Thanksgiving ideas that are also wine related. You are likely to enjoy reading some of our earlier blogs that include recipes for cocktails and recipes for Thanksgiving foods. Additional Thanksgiving recipes are available on the Wine Trail Traveler website. We also have a special Thanksgiving Day page. For the day after Thanksgiving, check out the recipe below that calls for leftover turkey.
7 Cocktails for Thanksgiving and the Holidays November 2017
Two Cocktails for Fall & Thanksgiving (using Prosecco) October 2016
Thanksgiving in Wine Country November 2015
Wine Country Roasted Turkey for Thanksgiving November 2015
The Other Bordeaux Variety for Thanksgiving November 2014
Thanksgiving Stuffing with Red Wine
Or try this recipe the day after Thanksgiving. It can be prepared with leftover turkey.
Tacchino Toscano (Tuscan Style Turkey)
Ingredients
1?2 c extra virgin olive oil
4 -5 lb dark and light turkey meat, cut into 1 by 3 inch chunks (have the butcher prepare if need be)
1?2 c pancetta, minced (sub prosciutto)
3?4 c crumbled Italian sausage, half sweet, half hot
3 c diced onions
2 c diced carrots
3 c diced celery
1?4 c minced garlic
Pinch crushed red pepper
1 1?2 T finely chopped fresh rosemary
1 1?2 T finely chopped fresh sage
3 T finely chopped Italian parsley
Salt
Freshly ground black pepper
1 c dry red wine or white wine – for recipe
8 c canned whole tomatoes, with their juice, crushed
1 lb penne or rigatoni pasta
1 c grated Parmesan cheese
1 – 6 oz. glass wine – for chef
Directions
1. Coat the bottom of a large skillet with the olive oil and heat over medium heat.
2. Add the turkey meat, pancetta and sausage and cook until the meat begins to brown.
3. Add the onions, carrots, celery, garlic, rosemary, sage and 1 1?2 teaspoons of the parsley. Season with salt and pepper to taste and cook for 10 to 15 minutes.
4. Add the wine and simmer until reduced by half.
5. Add the tomatoes to the pan with enough water to cover all the ingredients.
6. Bring to a simmer and cook the sauce for 1 1/2 hours, adding more water if needed.
7. Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until very al dente, about 7-8 minutes maximum. Do not overcook! Drain, reserving 1 cup of the cooking water.
8. Add the pasta to the sauce with 1?2 c of the cooking water. Simmer 2 to 3 minutes for the pasta to absorb some of the sauce. If the mixture seems dry, add a little more pasta cooking water. Adjust the seasonings.
9. Toss and serve sprinkled with the grated Parmesan and the remaining 1 1?2 T parsley.
Serve with wine.
Provided by Stone’s Throw Winery, Baileys Harbor, Wisconsin.
Cheers!
Kathy
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A Georgian Wine Tasting in Washington, DC
Sparkling wine at Georgian wine tasting
During November, 2018 we were invited to attend a Walk Around Tasting of Georgian Wines at the Supra restaurant in Washington, DC. The event was sponsored by GHVINO FORUM 2018.
The Supra restaurant is a unique, boutique restaurant that offers authentic Georgian cuisine and Georgian wines. Outside of the restaurant is a small outdoor eating area. On the day of our visit, the weather was just cool enough that no one seemed to want to linger outdoors.
Since we arrived a few minutes early for the wine tasting, we strolled through the restaurant and found ourselves in the Supra bar area. Numerous large Georgian images decorated the walls. Having visited the country Georgia, twice and written, Georgia, Sakartvelo: the Birthplace of Wine, we enjoyed the references to Georgia.
Appetizers to pair with Georgian wines
During the Georgian wine tasting, we tried several wines that were poured throughout the early afternoon. Light appetizers were arranged on nearby tables. Appetizers included cheese, breads, skewers and more.
I visited several of the tables setup for wine tasting. The wines I tasted were primarily from Bragatoni 1882, Naotari and Our Wine. I tend to favor sparkling wines and chose to taste all three of the sparkling wines offered by Bragatoni 1882. The Bragatoni Classic was a pale yellow color. Although the aroma was light, the taste offered mineral notes with a mouthful of effervescence. After the wine was poured the bubbles circled the circumference of the wine glass. The Bragatoni Reserve Vintage had limited bubbles ending with a single stream of bubbles. The color was a yellow with a gold hue. This wine also offered a mouthful of effervescence. I discovered a hint of sweetness in the mouth but the wine ended with intense dryness. There was a long finish. The Rosé Sparkling wine was a light pink color. The wine had few bubbles. The taste was dry and in comparison with the first two sparkling wines, the wine was not very effervescent. The finish was long.
Next I tasted a wine from Naotari. The first was the Saperavi 2017. This wine was produced with 100% Saperavi grapes. The wine was a dry, unfiltered wine with 12.7% alcohol. The wine was a translucent purple color. The aroma was of berry fruit. The taste was intense with kissing tannins.
Wine producers represented at the wine tasting included:
Batono
Marani
Mosmieri
Vaziani
Vine Ponto
Artevani
Teliani Valley
Baia’s Wine
Dakisvili
Shalauri
Chateau Mukhrani
Vinoterra
Lukasi
Noatari
Dato Chikhladze’s Marani
Askaneli
Bagrationi 1882
The importers for the Georgian wines include: Corus Imports, InterBalt Products, and the Georgian Wine House.
Georgian image at Supra restaurant in Washington, DC
Supra, A Georgian Feast
Supra, A Georgian Feast restaurant opened in DC in November 2017.The Executive Chef is Chef Malkhaz who was also the Executive Chef at the Embassy of Georgia and also at restaurants in Georgia. The menus created by Chef Malkhaz feature authentic Georgian cuisine as well as some unique items.
To discover the unique wine history of Georgia/Sakartvelo, visit the Wine Trail Traveler website section which also includes articles about more than 40 Georgian wineries.
Cheers!
Kathy