Food and Wine Pairing for November 2008

Oven Baked Turkey Stew
Recommended Wine: Pinot Noir                 Alternative Wine:Edelzwicker  


Ingredients:

1 ½ pounds turkey breast tenderloins, sliced crosswise into ½-inch thick pieces
3 tablespoons olive oil
8 to 10 small red potatoes, unpeeled, cubed
4 medium carrots, sliced ½-inch thick
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons flour
1 ½ cups chicken broth
1 cup dry red wine
1 teaspoon dried thyme leaves
1 teaspoon pepper
8 ounces sliced mushrooms
½ cup chopped fresh parsley

Preparation:
Heat oven to 350. Heat oil in ovenproof 6-quart Dutch Oven on medium heat until oil begins to sizzle. Place turkey, potatoes, carrots, onion and garlic in pan. Cook, stirring, for about 10 minutes or until turkey is lightly browned. Sprinkle flour over turkey mixture; cook and stir about 1 minute longer. Stir in chicken broth, wine, thyme, and pepper. Bring to a boil; add sliced mushrooms. Bake uncovered at 350 for 45 minutes or until vegetables are tender. Stir in parsley. Serves 4 to 6.

Food and Wine Pairing for October, 2008

Apple, Cranberry, and Walnut Pie with Stilton

Recommended Wine: Port                               Alternative Wine: Sauternes


Pie Crust
1 1/8 cups all-purpose flour           
1 ½ teaspoons sugar                      
1 ½ teaspoons ground cinnamon          
¼ pound (1 stick) cold unsalted butter, cut into 1-inch pieces                        
1/8 teaspoon kosher salt  
¼ cup cold water

Filling                                                                                                        
6 cups peeled, sliced green apples ( about 4 to 5 medium apples)                                                                 
1 cup cranberries (fresh or frozen)        
1 cup lightly toasted walnuts                
2 teaspoons finely grated orange zest
½ teaspoon ground cinnamon
¼  teaspoon ground ginger
 ½ cup sugar
2 tablespoons all-purpose flour, tapioca flour, or instant tapioca
 1/8 teaspoon kosher salt

 Streusel Topping
1 cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons finely diced crystallized ginger


Garnish: small wedges of Stilton cheese

Preheat oven to 375. To make crust, in a food processor fitted with a pastry blade, combine flour, sugar, and cinnamon. Blend in the butter until mixture resembles coarse meal, about the size of small peas. Mix the salt and water and add them to the flour mixture. Blend only until the dough comes together.

On a lightly floured board or pastry cloth, flatten dough into a circle. Roll out dough with a rolling pin to make an 11-inch circle about 1/8 inch thick. Gently fold dough into quarters and transfer to a 9-inch pie pan. Carefully unfold dough and press lightly onto sides of pan. Trim any overhanging dough. Place in refrigerator for 15 minutes to chill.

In a large bowl, gently mix together all filling ingredients. In a small bowl, make streusel topping by combining flour, sugar, and ginger with a fork. With fingers, rub in butter  until lumps are gone.

To assemble pie, transfer filling into crust. Sprinkle topping over pie. Decoratively crimp edge of pie dough. Place on baking sheet on middle rack of oven for 1 hour or until crust and topping are light golden brown.

Remove from oven and let cool. Serve with a small wedge of Stilton cheese and your favorite Port. Enjoy!