Fine Wines & Home Cooked Meals

Pasta: 

• ½ tbsp Kosher Salt 

• ¾ Cup Raw Cashews

• ½ tbsp Black Pepper 

• 12oz Rigatoni

• ½ tbsp Ground Sage 

• 1 Shallot, diced 

• ½ tbsp Olive Oil 

Breadcrumbs: 

• 4 Garlic Cloves, peeled and minced 

• 1 Cup Panko 

• 1 Cup Chicken Broth 

• ¼ Cup Fresh Rosemary, Chopped

• ¾ Cup Pumpkin Puree

• ½ tbsp Kosher Salt

• 2 tbsp Parmesan Cheese, freshly grated

• ½ tbsp Olive Oil 

Step 1: Cover the ¾ cup of raw cashews with boiling water and set aside for 30 minutes to soften. 

Step 2: In the meantime, mix together the salt, chopped rosemary, and breadcrumbs. Heat the olive oil over medium-low heat in a skillet. Add the mix and toast until golden, approximately 2-3 minutes. 

Step 3: Boil a pot of salted water and cook the rigatoni until al dente. Once pasta is cooked, drain and rinse with cold water. Add back to the pot. 

Step 4: Heat the olive oil in the skillet over medium heat while the pasta cooks. Add the shallot and cook until translucent. Add the garlic and cook for another minute, then remove. 

Step 5: Add the cooked garlic, shallot, soaked cashews, pumpkin puree, chicken broth, parmesan cheese, salt pepper, and sage to a blender or food processor and blend until completely smooth. If needed, add additional broth or water to thin out the sauce. 

Step 6: Mix the sauce into the cooked pasta in the pot over low heat. 

Step 7: Serve pasta with toasted breadcrumbs and additional parmesan cheese. 

Enjoy!

• 1 head of Cauliflower

• 2 tbs Butter, melted

• ¾ Cup Panko Breadcrumbs

• 2 tbs. Italian Parsley, minced

• 1 Cup Shredded Cheddar Cheese or Colby Jack

• ½ tsp Smoked Paprika

• ½ Cup Chicken Broth

• Black Pepper

• Garlic Salt

Trim and coarsely cut the head of Cauliflower, leaving bite size pieces.  Season the cauliflower with garlic salt, black pepper, smoked paprika and then steam with chicken broth transfer the cauliflower to a baking dish.  

Combine ¾ cup of panko with 2 tablespoons of melted butter and a dash of salt.   Mix 1 cup of shredded cheese (I use Colby Jack or Sharp Cheddar) to the cauliflower and then sprinkle with the panko mixture.   

Bake at 375F until the topping is golden brown and crunchy. Garnish with chopped Italian parsley. 

Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue. In a medium saucepan, melt the butter with the Chardonnay over medium heat until simmering. Remove from heat and soak a large cheesecloth/muslin in the butter mixture.

Remove the turkey giblets from the turkey and reserve to make stock for the gravy. Rinse the turkey inside and out; dry well. In a small bowl, make a paste with the olive oil, salt, pepper, and finely chopped herbs. Rub the outside of the turkey with the herb paste and place it on a rack in a roasting pan/tray, breast side up. Tuck the wing tips under the turkey. Stuff the body cavity with the onion and lemon halves and the herb sprigs.

Drape the soaked cheesecloth/muslin over the breast of the turkey, covering the top portion of the leg as well. Reserve the remaining Chardonnay butter for basting.

Place the roasting pan/tray on the grill/barbecue and close the cover. Roast for 30 minutes, then uncover the grill/barbecue and baste the cheesecloth/muslin with the Chardonnay butter mixture, using a pastry brush. If the bottom of the roasting pan/tray is dry, add ½ cup/120 ml water to keep the drippings from burning. Reduce heat to medium, cover, and roast, basting the cheesecloth/muslin every 30 minutes, for another hour and a half. Add a little more water if the bottom of the pan is dry.

Discard the cheesecloth/muslin and baste the turkey with the pan juices. Cover again and roast for another 45 minutes to 1 hour, for a total of 2¾ to 3 hours, or until an instant-read thermometer inserted in the thigh but not touching bone registers 165°F/74°C (the turkey will continue to cook as it rests.)

Transfer the turkey to a carving board, tent with aluminum foil, and let rest for at least 20 minutes. Pour the drippings through a fine-mesh sieve into a 4-cup/960-ml glass measure, then skim off the fat and reserve. Reserve the roasting pan/tray for making the gravy. Carve the turkey and serve with HANNA's Dry Creek Valley Sangiovese 2023 for an exceptionally juicy pairing.  The lighter tannins and bright cranberry notes in the wine will compliment the subtle smoky elements of this grilled herbed turkey. Enjoy!

Winemaker Jeff Hinchliffe has me smitten with Malbec.  Anytime I’m hosting a dinner party with friends and family I can always count on HANNA’s Malbec’s to impress.  I tell our tasting rooms guests that our Malbec is “A wine you fall in love with at first sight.” With a rich, deep-dark purple hue, and loaded with black fruit and a luscious mouthfeel, it’s like a three berry compote in a glass. 

Our current 2021 vintage of HANNA’s Reserve Alexander Valley Red Ranch Malbec is divine and concentrated with blackberry, plum and cherry notes. Recently awarded 93 Points by Wine Enthusiast, I’ll be showcasing this beauty at my holiday festivities.

• 1½ lbs. Medium sized Baby Bella/Brown Mushrooms about 20-24 whole mushrooms

• 3 Garlic Cloves, peeled and minced

• 16 oz. tube of Jimmy Dean Premium Pork Sausage (Regular)

• 1 tsp. Fresh Thyme, minced

• 8 oz package of Cream Cheese

• 1 Cup Italian Seasoned Breadcrumbs

• 1 Cup Yellow Onion, minced

• 1 Cup Parmesan, finely grated

• ¼ tsp. Black Pepper

Step 1: Wash your mushrooms and fresh thyme.

Step 2: Cut the stem off your mushrooms and discard. Then with a small spoon start to hollow out your mushroom to remove any remanence of the stem and make your pocket a little deeper. Be gentle as you do not want to split your mushroom cap. Place your hollowed out mushroom cups on a baking sheet. Keep ¾ cup of the hollowed-out portion of your mushrooms and mince finely.

Step 3: Preheat your oven to 375F.

Step 4: Begin to brown your sausage in a pan over medium heat.  While the sausage is cooking, mince your yellow onion, garlic and thyme.

Step 5: Once the sausage is browned, drain the excess grease and set the sausage aside in a large mixing bowl.  Using the same pan as your sausage add 1tbsp of olive oil and begin to sauté your yellow onion and minced mushroom. Let your onions and mushrooms sweat for 3 minutes before you add your garlic and thyme.  Sauté with garlic for 2 minutes (don’t let the garlic burn) and season with your ¼ tsp of black pepper.

Step 6: Add your sautéed onion & mushroom mixture to the sausage bowl along with cream cheese, ½ cup breadcrumbs, and ½ cup of parmesan cheese.  Begin to mix all the ingredients together. Note: I highly recommend wearing gloves and mixing by hand.

Step 7: Stuff your mushroom caps with a heaping pile of your filling. Once all your mushrooms are stuffed.  Sprinkle the remaining breadcrumbs and parmesan cheese over your stuffed mushrooms. 

Step 8: Bake at 375F for 30 minutes.  If the tops of your mushrooms have not browned, feel free to turn on the broil and watch carefully. Serve once your tops have browned.