Thanksgiving

We reached out to our friend Andrea Bemis of Dishing up the Dirt to help create some Thanksgiving sides that would pair with a couple of our wines. Andrea and her husband have a farm nestled in between Mt Hood and Hood River, Oregon. In between farmer’s markets and CSAs, she has written and published two cookbooks and continues to create new recipes focused on local ingredients. Check out the recipes below that she created to feature vegetables on your table this Thanksgiving.

BRUSSELS SPROUTS GRATIN

PREP TIME: 30 MINUTES    COOK TIME: 45 MINUTES SERVES: 6-8

Topping

• 4 slices thick cut bacon, finely chopped

• 1 medium sized onion, diced

• ½ cup walnuts

• ½ cup parsley, finely chopped

• 1/2 cup shredded extra sharp cheddar cheese

Brussels Sprouts

• Salt (for the cooking water)

• 1 pound brussels sprouts, sliced in half

• 2 tablespoons unsalted butter

• 12 ounces mushrooms (any variety or mix works well-- portobello, button, porcini, chanterelle) roughly chopped

• hefty pinch of freshly ground black pepper

• 2 cloves garlic, minced

• 1/4 teaspoon freshly ground nutmeg

• 2 tablespoons all-purpose flour

• 1 cup chicken broth

• 1 cup heavy cream

Preparation

1. Preheat the oven to 475 degrees F.

2. In a large cast-iron skillet cook the bacon over medium heat until cooked through and lightly crisp (it will cook a little more in the oven so no need to get it extra crispy) With a slotted spoon remove the bacon from the pan to a paper towel-lined plate to drain. Add the onion to the bacon drippings (you should have about 1 tablespoon leftover, if there’s way more than that pour out some and save for future use). Cook the onion until soft and tender, about 8 minutes Remove from the pan and place in a bowl. Add the walnuts to the same pan and cook, shaking the pan often, until lightly golden, about 5 minutes. Add the walnuts to the bowl with the onion and sprinkle in the bacon. Add parsley and cheese. Toss the whole mixture well. Keep to the side.

3. Wipe out the cast iron (you’ll be using it again).

4. Bring a large pot of salted water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain in a colander and immediately plunge the sprouts into a large bowl of ice water to stop the cooking. Drain and set aside.

5. Melt the butter in the cast iron skillet set over medium-high heat. Add the mushrooms, a hefty pinch of salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

6. Remove from the heat and add the brussels sprouts. Sprinkle evenly with the bacon-onion mixture. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve with a glass of pinot noir.

Notes

*Use this recipe as a guide and adjust measurements and ingredients as necessary.

WINTER SQUASH SALAD WITH FARRO & CIDER VINAIGRETTE

PREP TIME: 20 MINUTES    COOK TIME: 45 MINUTES SERVES: 6

Cider Vinaigrette

• 1/3 cup extra virgin olive oil

• 1/4 cup apple cider vinegar

• 2 tsp Dijon style mustard

• 1 Tablespoon honey

• 1/2 tsp turmeric

• 1/2 tsp ground cumin

• 1/8 tsp cayenne pepper

• 1/4 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• pinch of fine sea salt

Salad

• 1 large or 2 medium-sized winter squash such as delicata, acorn, butternut or sugar pumpkin (about 2 pounds) cut into 1/2 inch chunks or slices (no need to peel)

• olive oil

• salt and pepper

• 1 cup farro

• 1 large bunch of kale, tough stems discarded and torn into bite-sized pieces

• 1/2 cup dried cranberries

• 1/2 cup lightly toasted walnuts, crumbled

• salt and pepper to taste

Preparation

1. Prepare the dressing by placing all of the ingredients in a jar secured with a lid. Shake until well combined. Taste test and adjust seasonings if need be.

2. Preheat the oven to 400F. Toss the squash with a little olive oil to coat and place on a baking sheet. Sprinkle with a little salt and pepper and roast until golden brown and tender. About 30-40 minutes. Toss halfway through cooking.

3. While squash is roasting, cook farro in a large pot of simmering salted water until the grains are tender but chewy, about 30 minutes. (Since there are so many varieties of farro, however, if your package suggests a longer or shorter cooking time, it’s best to defer to its suggestion.) Drain the cooked farro and cool slightly.

4. In a large bowl add the kale and drizzzle with half of the dressing. Use your hands to massage the dressing into the leaves until they become tender and bright green.

5. Add the cooked farro and squash to the bowl. Top with the cranberries and walnuts. Drizzle with the remaining dressing and season to taste with salt and pepper.

6. Serve warm, at room temperature or cooled.

Notes

*Use this recipe as a guide and adjust measurements and ingredients as necessary.

CREAMY PARSNIP MASH

PREP TIME: 15 MINUTES    COOK TIME: 30 MINUTES    SERVES: 6 AS A SIDE 

• 2 lbs parsnips, cut into small chunks (no need to peel unless the skin is gnarly looking)

• salt and pepper

• 3/4 cup whole milk

• 3/4 cup heavy cream

• 1/2 stick unsalted butter

• 1/8 teaspoon ground nutmeg

• chopped parsley for serving

Preparation

1. Put parsnips in a pot, season with salt and pepper and cover with milk and cream. Place over medium heat and bring to a simmer. Cook until tender, about 12 to 15 minutes.

2. Use a slotted spoon to remove the parsnips from the pot and place them in a food processor with the butter and nutmeg. Pour in enough of the milk mixture to puree the parsnips until smooth and creamy. Season with salt and pepper then garnish with a sprinkle of parsley.

Notes

*Use this recipe as a guide. Adjust measurements and ingredients as necessary