Category: Thanksgiving

Porcini Mushroom & Herb Turkey Breast
November 24, 2021

Porcini Mushroom & Herb Turkey Breast

Many people think that if you don’t cook the traditional whole turkey for Thanksgiving then it is not Thanksgiving.  I disagree.  White meat is typically preferred over dark meat by most so why not consider the turkey breast instead?  My Porcini Mushroom & Herb Turkey Breast brings all the flavor of a slow-roasted whole turkey but with less hassle.  The addition of both dried and rehydrated porcini mushrooms brings the umami and depth of flavor that you would expect from your Thanksgiving turkey.

 

For the pairing, I chose a Portuguese red, Textura Pura Red 2018 that came as part of my JD Selections Wine Club.  It is a very distinct wine that combines fresh red fruit, spice, and earth.  It really pairs well with the mushroom undertones in this dish.  And I love the tannins which give this wine some nice structure and a very long finish.  The best part about this wine is its versatility.  It also paired beautifully with many of the Thanksgiving side dishes including my Orange & Cinnamon Cranberry Sauce.

 

This recipe has no ratings just yet.

Porcini Mushroom & Herb Turkey Breast

November 24, 2021
: 4-6

By:

Ingredients
  • 1 2 ½ lb bone-in Turkey breast
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon Porcini mushroom dust (see note below)
  • 1 medium carrot, chopped into 4 large flat pieces
  • 1 whole shallot, peeled and cut in half
  • 2 tablespoons extra virgin olive oil
  • 1 package dried porcini mushrooms
  • ½ cup white wine
  • 1 cup good chicken stock
  • Kosher salt and freshly ground black pepper
Directions
  • Step 1 Preheat oven to 450 degrees.
  • Step 2 Mix together the Herbs de Provence and porcini mushroom dust and set aside.
  • Step 3 Remove the turkey breast from the package and dry thoroughly with paper towels. Season on both sides with kosher salt and freshly ground black pepper.
  • Step 4  Add porcini mushrooms to a small bowl and add 1 cup of boiling water. Let the mushrooms rehydrate for about 15 minutes. Remove the mushrooms from the liquid and set them aside. Reserve ½ cup of the mushroom liquid.
  • Step 5 Place the carrots and onion on a ½ sheet pan and season with 1 tablespoon olive oil, salt, and pepper. Place the turkey breast on top. Drizzle 1 tablespoon olive oil over the skin of the turkey breast. Season liberally with the Herbs de Provence and mushroom dust mixture.
  • Step 6 Place the turkey in the oven for 15 minutes. Remove from the oven and reduce the oven temperature to 350. Add the wine, ½ cup chicken stock, and ½ cup of mushroom liquid to the pan. Place the turkey back in the oven and cook for another 35-45 minutes until a meat thermometer registers to 165 degrees. Carefully remove the turkey from the pan and let rest on a cutting board for 20 minutes before slicing.
  • Step 7 Remove the carrot and shallot from the pan. Place the pan drippings in a small saute pan with a ½ cup chicken stock and the reserved porcini mushrooms. Heat for 5 minutes and serve alongside the sliced turkey.
  • Step 8 Serve with your favorite side dishes.
  • Step 9 Note: To make “Porcini Mushroom Dust”, add a package of dry porcini mushrooms to a food processor or spice grinder. Pulse until you have a small crumb or “dust”.
Fall Recipes, Thanksgiving
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by valerie.smith28
Orange Cinnamon Cranberry Sauce
November 21, 2021

Orange Cinnamon Cranberry Sauce

It wouldn’t be Thanksgiving in our family if I didn’t make my classic Orange Cinnamon Cranberry Sauce. It is just one of those dishes I’ve been making for as long as I can remember and always a crowd favorite. There is just something about the tart, fresh cranberries, the sweetness of the maple syrup, and the underlying orange flavor from the Grand Marnier.  It is familiar and comforting, always.

 

For the wine pairing, I wanted to try the Portuguese red I was pairing with the turkey and Mushroom & Leek Bread Pudding. Amazingly, it complements this side dish too. The notes of red fruit and nicely balanced acidity pair well with the tart and not overly sweet sauce.

 

This recipe has no ratings just yet.

Orange Cinnamon Cranberry Sauce

November 21, 2021
: 4-6

By:

Ingredients
  • Zest and juice of 1 orange
  • 3 tablespoons of maple syrup
  • 1 tablespoon Grand Marnier
  • 1 bag of fresh cranberries
  • 1 cinnamon stick
  • Pinch of salt
Directions
  • Step 1 In a medium saucepan, combine maple syrup, orange juice, orange zest and Grand Marnier over medium heat. Stir to combine.
  • Step 2 Next, stir in the cranberries, salt, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently (about 5 minutes).
  • Step 3 Continue cooking, for about 5 minutes, or until all or most of the cranberries have popped and most of the liquid has been absorbed. Remove from the heat and remove cinnamon stick. Let cool for 20 minutes. Cover and refrigerate until ready to use.
Fall Recipes, Thanksgiving
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by valerie.smith28
Mushroom & Leek Bread Pudding
November 10, 2021

Mushroom & Leek Bread Pudding

Thanksgiving is usually a large family gathering for us with lots of food and wine pairings. It has all the traditional trimmings; full turkey, potatoes, stuffing, an assortment of veggies, and a multitude of side dishes. It is a massive undertaking, but so worth the time with family! This year, with a much smaller group of family in town, I decided to downsize, and create some new recipes while keeping a bit of the tradition everyone loves.

 

My newest recipe, Mushroom & Leek Bread Pudding, was inspired by a recent dish we tasted at one of our favorite local restaurants. On special that night was a Mushroom Bread Pudding served with a silky cheese sauce on top.  I loved this dish and knew I needed to create my own version. The perfect pairing for this decadent dish is a Portuguese red I recently received in my wine club shipment.  The earthy aroma and bold flavor really complimented the richness of the cheese sauce and woodsy mushroom flavor.

 

This pairing will definitely become a new family tradition!

 

This recipe has no ratings just yet.

Mushroom & Leek Bread Pudding

November 10, 2021
: 4-6

By:

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 large leek, rinsed and chopped (about 2 cups)
  • ¾ pound mushrooms, sliced
  • 1 teaspoon Herbs de Provence
  • 2 garlic cloves, finely minced
  • 5 cups stale challah bread, cut into medium-size cubes
  • ¾ cup Gruyère cheese, grated
  • 4 eggs
  • 2 cups half and half
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh tarragon
  • 1 tablespoon fresh chive
  • ¼ lb. Truffle brie
  • 1 tablespoon white wine
  • 1 tablespoon half and half
  • Salt and freshly ground pepper
Directions
  • Step 1 For the leeks, heat a small saute pan with 1 tablespoon butter and 1 tablespoon olive oil. Add the leeks and cook over medium-low heat for about 10 minutes until they are softened. Remove from heat and set aside.
  • Step 2 For the mushrooms, heat a medium saute pan with 1 tablespoon butter and 1 tablespoon olive oil. Add the mushrooms and Herbs de Provence and cook over medium heat until they begin to soften. Add chopped garlic and continue to cook another 2 minutes until the mushrooms are lightly browned. Stir in the leeks and remove from the heat. Season with salt and pepper.
  • Step 3  Preheat the oven to 375 degrees. Butter a 2-quart baking dish and set it aside.
  • Step 4 In a large bowl, combine the bread cubes, the mushrooms and leek mixture, and the gruyere cheese. Transfer to the prepared baking dish.
  • Step 5 To make the custard, whisk together the eggs, half and half, mustard, and fresh herbs. Season with salt and freshly ground pepper. Pour the custard over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
  • Step 6 Place in the oven and bake 25-30 minutes, until browned. Remove from the oven and let stand at room temperature for at least 20 minutes before serving
  • Step 7 To serve, heat the brie, 1 tablespoon half and half, and 1 tablespoon white wine over low heat. Once combined, remove from the heat and drizzle over the bread pudding. Serve with your favorite Turkey and Cranberry sauce recipes!
Fall Recipes, Thanksgiving
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by valerie.smith28

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