Winery Favorite Recipes
For Your Thanksgiving Table
Thanksgiving is a time for culinary indulgence and the perfect occasion to explore the art of food and wine pairing. For squash dishes like pumpkin and butternut, the buttery creaminess of a Chardonnay will complement the same subtly sweet, nutty flavors whereas a bright Sauvignon Blanc or fruity Syrah will offer a nice contrast against the squash’s sweetness. A Mushroom Risotto gets an earthy boost with the addition of Pinot Noir in the recipe, and it’s also our choice for your glass to emphasize the fungi’s umami quality. The sweet-tart flavors in an Apple Cranberry Crisp mimic the crisp apple note in a blanc de blancs sparkling wine. It’s the perfect sip to cap off a festive meal in style.
By Chef Christina Machamer
These traditional Sicilian risotto balls are the perfect make-ahead Thanksgiving appetizer. While labor intensive, these delicious arancini can be made up to two months ahead of time and kept frozen until your holiday guests arrive. This recipe is creamy, cheesy, and has the perfect hint of pumpkin.
- 1 pie pumpkin
- 2 sprigs thyme
- Olive oil, to taste
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1/4 cup chicken stock
- Heat oven to 400°.
- Slice pumpkin in half and remove seeds. Place on a parchment-lined baking sheet, drizzle with olive oil, salt and pepper to taste, and place thyme sprigs in cavity of pumpkin. Roast cut-side up until soft and cooked throughout, approximately 45-60 minutes.
- Scrape cooked pumpkin into a blender or food processor, add just enough chicken stock to process until smooth.
NOTE: Purée can be made a head of time and frozen for up to two months.
- 2 tablespoons olive oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 cup Carnaroli rice
- 1/4 cup Chardonnay
- 3-4 cups chicken stock
- 1/4 cup pumpkin purée
- 2 ounces butter
- 2 ounces mascarpone cheese
- 1/8 cup Parmesan Reggiano, grated
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Heat oil in a large straight walled sauté pan. Add shallots, sweat until translucent, then add garlic, and cook 1 additional minute.
- Add rice, and parch, coating the grains in the fat for 1 minute. Add in Chardonnay and allow to reduce for 1 minute or until pan is almost dry.
- Add 1 cup of stock, and let simmer, stirring occasionally. When the stock is reduced to nearly dry, add another cup of the remaining stock. Repeat the process a third time, checking the rice to make sure it is tender. If not, add more stock and repeat the process a fourth time. Season with salt and pepper.
- When rice is cooked, and stock is reduced, stir in butter, mascarpone cheese, Parmesan, and pumpkin purée. Season to taste.
- Continue to cook until the consistency has a slight flow, but most of the liquid is reduced.
- 20 each, Sottocenere al Tartufo Cheese,
- 1 cup seasoned flour*
- 4 eggs, blended with 1 teaspoon milk
- and a pinch of salt
- 3 cups Ritz cracker crumbs
Measurements do not need to be exact and can be adjusted to taste. For 4 cups flour,
use 1 tablespoon sugar, 1 tablespoon salt, 1 teaspoon or 40 turns of fresh ground black pepper, 1 teaspoon paprika, 1 tablespoon garlic salt, and 2 shakes of cayenne.
- Make risotto ahead of time, and chill overnight. It is much easier to work with when it’s cold. Take a small amount of risotto and mold around the cheese to cover completely. Use just enough risotto to cover the cheese for the best rice to cheese ratio.
- Lay balls out on a sheet tray and freeze until solid enough to bread – approximately 2 hours.
- Bread arancini by coating first in a layer of flour, then egg wash, then Ritz crackers. For best results, double bread by repeating the process a second time.
- To cook arancini, heat a deep fryer filled with canola oil to 350°F or use a pot with enough oil to submerge arancini. Fry arancini 3-5 minutes until golden brown. Use a thermometer to make sure arancini have reached an internal temperature of 165°F. If not, heat in oven until desired temperature is reached.
- Serve arancini either by themselves or with a dipping sauce such as left over pumpkin purée, marinara sauce, or butternut squash pasta sauce.
NOTE: Breaded arancini can be frozen for up to 2 months prior to use. Do not thaw arancini or they will become soggy.
By Stefano Masanti, Michelin Star Executive Event Chef, V. Sattui Winery
- 1 onion finely sliced
- 2 tablespoons extra virgin olive oil
- 1 pound of pumpkin pulp, cut in cubes
- 1/3 cup rice milk
- Water as needed
- Salt and pepper as needed
- 1 tablespoon extra virgin pumpkin oil (garnish)
- Place pumpkin cubes in one layer on parchment lined oven sheet pan. Season cubes with a drizzle of olive oil and a pinch of salt.
- Bake in the oven at 320°F for about 30 minutes, until soft.
- Add rest of oil to a medium saucepan, add the onions and cook them on low heat until soft. Add the baked pumpkin and cover with water. Simmer for 15 minutes then blend with a hand blender until smooth. Add salt and pepper at taste. Keep warm.
Pickled Pumpkin Skin
- 1/4 cup pumpkin skin, julienne sliced
- 1/4 cup rice vinegar
- 1 tablespoon Sauvignon Blanc
- 5 peppercorns
- 2 coriander seeds
- 2 cardamom seeds
- 1 small piece of cinnamon stick
- 1 pinch of salt
- Blanch the skins in salty boiling water for 5 minutes. Cool in an iced water bath.
- In a small saucepan, add vinegar, wine, salt and spices and bring to a boil. Add the pumpkin skins, turn off the heat, and let the pot cool down to room temperature.
Best to prepare the pickled skins a couple of days in advance and keep refrigerated.
- Seeds of one pumpkin, washed and dried
- 2 tblsp of extra virgin olive oil
- 1 pinch of salt
- Toss pumpkins seeds with oil and salt until evenly coated.
- Place seeds in a single layer on a parchment covered sheet pan.
- Roast for 20 minutes at 350°F.
- Cool down to room temperture and removed shells by cracking.
- 12 thin slices of pumpkin pulp
- Set the pumpkin sliced pulp on a parchment covered sheet pan.
- Dehydrate at 220°F for 2 hours.
- Allow to cool and reserve in a jar.
Divide the hot soup into four bowls. Add the pumpkin seeds and a drizzling of the pumpkin oil. Top each with pickled pumpkin skin and finish with the pumpkin chips.
In addition to producing world-class wines, Kamen Estates lovingly tends three acres of organic gardens which produce a variety of vegetables year round that they share with family and friends. They enjoy this seasonal recipe from their winter garden and invite you to enjoy this dish during the holidays!
Inspired by Marcia Kiesel, foodandwine.com, updated with local ingredients.
Butternut Squash and Polenta Gratin
- One 1 ½ pound butternut squash
- Extra-virgin olive oil, plus more for drizzling
- Salt and fresh ground pepper
- 8 cups of water
- 2 cups dry instant polenta*
- 8 tablespoons (one stick) unsalted butter
- 4-5 ounces Teleme Cheese*
- (or you can substitute with 1 cup grated Asiago or Parmesan)
- ½ cup grated Asiago or Parmesan cheese
- Pinch of nutmeg
- 1 teaspoon of fresh thyme
* Follow the directions on the instant polenta package for water to polenta ratios as it may vary from our recipe.
* We love the tang and creamy richness of Teleme, a cheese whose roots are in our own backyard of Northern California. If this cheese is hard to find at your local market, please substitute.
- Preheat the oven to 375°. Butter a large ceramic baking dish. Cut the neck of the squash off the bulb end and halve it lengthwise. Reserve squash neck. Scoop out and discard the seeds. Drizzle the halves with olive oil and season with salt and pepper.
- Set the squash halves on a small baking sheet, cut side down, and bake for 30 minutes, or until tender. Scrape the flesh of the squash into a mixing bowl and smash with a fork or wooden spoon.
- Peel the squash neck and halve it lengthwise. Using a mandolin or sharp knife thinly slice the squash cross-way (about 1/8 inch thick). Lightly oil or spray a large rimmed baking sheet and arrange the squash slices. Cover with tin foil and bake for 12–15 minutes, or until tender.
- Remove the soft rind and cube Teleme cheese. Reserve.
- Remove the sliced squash neck from the oven when done and reduce the oven temperature to 350°.
- In a large saucepan, bring the water to a boil. Add 2 tablespoons of olive oil and slowly add the dry polenta, whisk constantly until smooth. Reduce the heat to low and whisk until thickened, 3-5 minutes. If the polenta seems too stiff, simply add more water until you reach the desired consistency. Fold in the smashed squash, 6 tablespoons of butter and the Teleme cheese. Season with salt, pepper and nutmeg. Spread the squash and polenta mixture in the prepared baking dish and overlap the squash slices on top. Sprinkle with fresh thyme. Dot the top with remaining 2 tablespoons of butter.
- Sprinkle the ½ cup of Asiago cheese over the top and bake until golden brown and bubbling, approximately 1 hour. Let stand before serving.
From Ferrari-Carano Vineyards & Winery
Mushroom Risotto with a glass of Ferrari-Carano Pinot Noir? What else could you want! This mushroom risotto is easy but yet so delicious.
Pinot Noir & Mushroom Risotto
- 2 tablespoons olive oil
- 2 cups Carnaroli or Arborio Rice
- 1 cup yellow onion, minced
- 1 tablespoon garlic, peeled and minced
- 1 cup Ferrari-Carano Pinot Noir, reduced to ½ cup
- 3½ cups mushroom stock, hot
- 3½ cups chicken or roasted vegetable stock, hot
- 1 pound Brown Clamshell mushrooms, roasted
- To taste, Kosher salt
- To taste, black pepper, freshly ground
- ½ cup Valley Ford Estero Gold Cheese, grated
- ½ cup Vella Dry Jack Cheese, grated
- 2 tablespoons Italian parsley, finely chopped
- 1/3 cup butter, ½ inch dice
- Heat the chicken and mushroom stock and reserve.
- In a large pot or sauté pan on medium to high heat, add the olive oil.
- Toast the rice for 2-3 minutes then add onion, sweat the mixture for another 4-5 minutes and add the garlic.
- Deglaze with the Pinot Noir reduction, then immediately add about 2 cups of stock.
- Continually stir adding more stock as it is absorbed into the rice. This process will take 20-25 minutes.
- When all stock is incorporated, add half of the roasted mushrooms, both cheeses, chopped parsley and the butter.
- Remove from the heat, adjust seasoning with salt and pepper.
- Scoop into serving dish and add remaining mushrooms for garnish.
“I love doing simple fruit desserts with holiday meals. For something extra add a splash of Ratafia to the bubbles or sip on its own - perfect pairings!”
– Penny Gadd-Coster, Winemaker, Breathless Wines
Apple Cranberry Crisp
- 2 Rome Beauty apples - peeled, cored, and cubed
- ½ cup dried cranberries
- 3 tablespoons agave syrup
- 1 tablespoon all-purpose flour
- 1/4 teaspoon cardamom
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup quick cooking oats
- ¼ cup ground pecans
- ½ cup unsalted butter, cut into pieces
- Preheat the oven to 375 degrees F. Lightly grease an 8-inch baking dish.
- Mix apples, cranberries, agave syrup,1 tablespoon flour and cardamom together in the prepared dish.
- Mix 1/2 cup flour, brown sugar, oats, and pecans together in a medium bowl.
- Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.
- Bake in the preheated oven until golden brown and crisp on top, about 45 minutes