Thanksgiving Wine Pairings from an Expert
A while back I asked Laurent Chapuis, proprietor of Princeton Corkscrew wine shop, for his preferred quaffs for that mixed bag of flavors that is the traditional Thanksgiving dinner. If dinner starts with a first course – say, butternut squash soup – he suggests sparkling wine, either Champagne or prosecco. For the turkey and trimmings he prefers light red wines. Below are his recommendations – and comments – for reasonably priced reds from producers who employ sustainable agriculture methods. btw: I cook up a heritage breed turkey each year, and my favorite wine with that fuller-flavored bird is another equally affordable wine from Chapuis’ shop, Elio Grasso Dolcetto.
Domaine Haut Lambert Beaujolais Vielles Vigne (Beaujolais): “From old vines and harvested by hand”
Corte Gardoni Bardolino (Veneto): “A luxury bardolino blend”
Ca La Bionda Valpolicella Casal Vegri (Veneto): “A surprise for those who only know mainstream valpolicella, like Bolla”
Talley Vineyards Pinot Noir (Santa Barbara): “Honest and true”
Liberty State Park in Jersey City was badly damaged in the storm, and Maritime Parc is helping out. Nestled in the Park’s marina, Maritime Parc may have reopened for events, but à la carte dining is not expected to be up and running until the end of November. So Pastry Chef Elizabeth Katz is selling pies this Thanksgiving — and Maritime Parc will donate half the proceeds to Liberty State Park for restoration after Sandy. Plus, they’ll be selling “Pies for the Park” again in December for the holidays.
Each ten-inch pie is $30, with 50% being donated. Flavors: chocolate pecan, pumpkin spice, and sour cream apple crumb. Orders are being taken through Tuesday, November 20, with pick up at the restaurant on Wednesday, November 21 between 10 am and 8 pm. Orders must be placed by phone: 201.413.0050. For December pie updates, continue to check the restaurant’s website.
Gotta Love Black Walnuts
A while back I posted about my love affair with black walnuts, and it continues to get many hits. So when the Hammons, the black walnut people, recently sent me an email with holiday recipes, I couldn’t wait to share the one below for Virginia Black Walnut Cake. It’s too late to order black walnuts for Thanksgiving, but still plenty of time for the December holidays. Find more tempting recipes – including a great-sounding pie – here.
|Virginia Black Walnut Cake|
2 cups butter, softened
1 package (8 ounce) cream cheese, softened
3 cups sugar
3 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons vanilla
1 cup Hammons® Black Walnuts