Thanksgiving is just around the corner and as Shakespeare said ” Dining is always a great artistic opportunity” and in that spirit we are suggesting some inspirations to change up your usual turkey day table.
We began by talking with our Wine Director, John Aranza, about some different ideas to change up your wine selections. These are not the usual pairings but make for some fresh new flavors to pair with the usual fare. He has selected a white, and two reds from lesser known producers in the Mediterranean, which will pair nicely with the usual suspects on your Thanksgiving table. We also have included a recipe for our butternut squash gnocchi, a wonderful change up to the usual mashed potato or stuffing side. Several guests have asked for the recipe so here it is…happy hunting and Happy Thanksgiving!
For a departure from the usual chardonnay or pinot gris you might choose for your table, we suggest a tasty Pecorino. Our list includes a very full bodied example from Jasci, called Atteso. This particular Pecorino has an uncommon sweet & savory quality that will really punch up a pairing with poultry. For reds he recommends the 2007 Lini Lambrusco (on the lighter side) and a Teranum from Croatia (for a fuller bodied red).
The Lambrusco is spritzy and a little sweet with hints of stone fruit while the 2008 Piquentum Teranum is earthy and fuller bodied with lush fruit, great with Turkey or game meats. The grape in the Teranum is a kissing cousing to Italian Refosco.
So that takes care of the drinks….now on to the recipe for our Butternut Squash Gnocchi with Brussels Sprout leaves and Mushrooms, courtesy of our Sous Chef Matt Saccaro…..Making gnocchi is not for the faint of heart, but if you can master it, it makes a great new addition to your sides. So here we go……..
(makes an 8 oz portion so adjust up if you need to make a bigger batch)
30 oz. Roasted butternut squash
2 Cups whole Milk
2 Cups Semolina Flour
1 Cup All Purpose Flour
2 Oz Butter
Pinch of Nutmeg
Place all ingredients into a wide flat pan. Cook over low heat constantly spreading mixture around the pan until it forms a tight dough and there are no lumps. It should be just slightly tacky. While hot, roll out dough into strands about 1/2 inch in diameter. Cut into half inch rounds. Refrigerate until ready to use.
Ingredients for sauce
4 oz Mushroom Stock*
1/4 cup sliced yellow onion
1 handful of picked brussels sprout leaves
1/2 cup sauteed cremini mushrooms
1 oz. butter
Handful of Sage Leaves (roughly chopped)
In medium saute pan pour about 2 tbsp. olive oil and heat. Add onions, cook onions over medium heat until lightly browned (caramelized). Add add brussels sprout leaves and 4 oz. of mushroom stock ( Recipe below) to pan until leaves are gently wilted. Add 1/4 cup sauteed mushrooms and a few leaves of chopped sage. Add gnocchi (make sure that heat is not to high or gnocchi will stick to pan). Cook until liquid is reduced by 2/3rds. Finish sauce with one ounce of butter. Pour mixture into serving vessel and garnish with grated pecorino. Serve.
8 oz dried Porcini mushrooms
4 cups water
2 onions diced
1 carrot diced
3 stalks celery diced
4 Sprigs Thyme
5 bay leaves
1 head of garlic – crushed
Tbls Black Peppercorns
Combine all ingredients in stock pot, brink to simmer and reduce to three cups. Strain and set aside.