Wolfgang Puck and Jon McDaniel Thanksgiving and Rosé: A Perfect Pairing Recipes

p re s e n t

WOLF GANG PUC K AN D J O N M CD AN IE L

Thanksgiving & Rosé: A Perfect Pairing Recipes

"Chef Puck's Thanksgiving recipes are perfectly paired with Château de Berne's Inspiration and Romance Rosés and Ultimate Provence's signature Rosé" – Jon McDaniel

All recipes courtesy of Wolfgang Puck Fine Dining Group & Worldwide, Inc.

3

CHEF WOLFGANG PUCK’S

Thanksgiving Menu Roasted Turkey with Fresh Sage Butter Butternut Squash with Cranberry Relish Sausage, Onion and Exotic Mushroom Dressing Sautéed Brussels Sprouts with Butter and Brown Sugar Braised Red Cabbage and Chestnuts Honey Roasted Carrots Roasted Apples with Cranberry Relish Chocolate Pie Pecan Pie

All recipes courtesy of Wolfgang Puck Fine Dining Group & Worldwide, Inc.

4

Roasted Turkey WITH FRESH SAGE BUTTER INGREDIENTS ➛ 1-gallon water

➛ 2 rosemary sprigs

➛ ½ oz ground cloves

➛ 3 sprigs sage

➛ ½ oz ground ginger

➛ Olive oil, for drizzling

➛ 4 oz cracked black peppercorns

➛ 1 cup cubed carrots

➛ 12 bay leaves

➛ 1 cup cubed celery

➛ 1-pound kosher salt

➛ 1 cup cubed onions

➛ 24 oz honey

➛ 1 cup Chateau Bern Rosé

➛ 24 oz maple syrup

➛ 4 cups turkey or chicken broth, purchased

➛ 1 – 10-pound whole fresh turkey

➛ 1 sprig thyme

➛ 1 stick butter, room temperature

➛ 2 sprigs parsley

➛ 2 tsp chopped garlic ➛ 2 tbsp chopped fresh sage leaves

➛ Beurre manie (2 oz butter mixed with 2 oz flour until it forms a soft dough)

➛ 1 onion, peeled and quartered

➛ Salt and pepper

5

PROCEDURE

➀ To make the brine: In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.

➁ To brine the turkey: Rinse the turkey inside and out with cold tap water.

Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.

➂ To roast the turkey: Preheat oven to 325 °F. In a shallow roasting pan, place the carrots, celery and onions.

Remove turkey from brine.

➃ Mix together the butter, garlic, and chopped sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and sage into the cavity of the turkey.

➄ Place the turkey over the vegetables, breast-side up, in the roasting pan.

Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin.

Roast the turkey to at least 165 °F in the breast, about 2 ½ hours. If the skin gets too dark during roasting, tent with foil. Transfer turkey to a platter and allow to cool.

➅ To make the gravy: Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat.

Deglaze roasting pan with Chateau Bern Rosé. Scrape the bottom of the pan to loosen any brown bits.

Reduce until only a quarter remains.

Add the broth, thyme and parsley.

Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.

6

Butternut Squash WITH CRANBERRY RELISH INGREDIENTS ➛ 3-¾ pounds Organic pumpkin or butternut squash

➛ ¼ teaspoon Ginger, ginger

➛ 1 each (1-¾ lb) Organic acorn squash

➛ ½ teaspoon Cinnamon

➛ 6 tbsp (¾ stick) Unsalted butter

➛ 1 tbsp Brown Sugar

➛ 1 each (4 oz) White onion peeled, trimmed, and finely diced

➛ Juice of ½ lemon

➛ 1/8 teaspoon Cardamom, ground

➛ ½ teaspoon Kosher salt

➛ 4 cups Wolfgang Puck Organic Chicken stock or vegetable stock

➛ 1/8 tsp White pepper, freshly ground

➛ 1 cup Heavy cream

➛ ¼ tsp Nutmeg, ground

➛ 1 sprig Rosemary, fresh

7

PROCEDURE

➀ Preheat the oven to 350 °F. Cut each squash in half and discard the seeds.

Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper, and nutmeg. Arrange squash cut side down on rack placed in baking tray, bake until tender, 1 1/2 hours. Cool, scoop out insides of the squash, and puree the flesh in a food processor. Reserve. (Yield 4 cups)

it to bubble up. Season with the salt, pepper, ginger, cardamom, cinnamon, brown sugar and lemon juice.

➂ Pour in the stock and bring to a boil, still over low heat, stir often. Cook 20 minutes.

➃ In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning to taste.

➁ In a medium stockpot, melt the remaining 4 tablespoons of butter.

Over low heat, sweat the onion.

Do not allow it to brown. Add the pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow

➄ To serve, ladle the soup into heated bowls. Place a tablespoon of Cranberry Relish in the center.

Cranberry Relish INGREDIENTS

PROCEDURE

➛ 2 cups Cranberries, fresh

In a small saucepan, combine all the ingredients. Bring to a boil, then lower to a simmer. Continue to cook until the mixture is thick and the berries are glazed. Allow to cool. Transfer to a covered container and refrigerate until needed.

➛ 1/2 cup Sugar ➛ 1/2 cup Verjus or 3 tbsp lemon juice

8

Sausage, Onion and Exotic Mushroom Dressing INGREDIENTS Custard ➛ 3 whole large eggs ➛ 3 large egg yolks ➛ 2 cups half-and-half Filling ➛ 8 oz sweet Italian sausage, cooked and crumbled ➛ ½ cup onions, diced and cooked ➛ 2 cups assorted mushrooms, sliced,

including portobello, trumpet, oyster, shiitake, shimeji (all these are available in the produce section of your local market) ➛ 1 cup turkey broth (can use vegetable or chicken broth instead) ➛ ½ tsp sea salt ➛ ½ tsp freshly ground black pepper ➛ ½ tsp nutmeg, freshly grated ➛ 3 cups bread, cubed and staled

9

PROCEDURE

➀ To make custard: Combine eggs and egg whites in a blender and pulse to combine. Add half-and-half and continue pulsing until frothy.

Refrigerate until ready to use.

➁ To make filling: In a large ovenproof skillet or casserole, add sausage meat and cook over medium heat until sizzling. Break sausage apart with a wooden spoon and continue cooking until there’s no pink. Add onions and continue cooking until they’re soft and aromatic. Add mushroom pieces and stir, then add broth as needed

until the mushrooms are soft and aromatic. Season with salt, pepper and nutmeg.

Add the stale bread cubes, pour over any remaining broth and stir to soften bread. Pour custard over the sausage and bread mixture, pressing down firmly with a spoon to ensure all the bread is covered with custard.

➂ To bake: Place skillet or casserole in a preheated 350 °F oven and bake for 30 to 45 minutes, or until the custard is set. Remove from the oven, allow to cool for a few minutes and drizzle with pomegranate syrup.

10

Sautéed Brussels Sprouts WITH BUTTER AND BROWN SUGAR INGREDIENTS

PROCEDURE

➛ 2 lb brussels sprouts

➀ Peel the dark green outer leaves off

➛ 2 tbsp butter (softened) ➛ 1 tbsp brown sugar ➛ 1 tsp sea salt ➛ ½ tsp fresh ground pepper ➛ Water (as needed) ➛ 1 tbsp fresh herbs (like parsley and thyme, finely chopped)

the brussels sprouts, trim off the stem end of each sprout, and cut in half lengthwise. In a skillet with a lid, rub the inside bottom of skillet with butter, and sprinkle with salt and pepper.

➁ Arrange brussels sprouts in a neat circular pattern, cut side down. Turn on heat to medium, add a few tablespoons of water, and cover with lid. Cook for 6 to 8 minutes, checking occasionally for tenderness. The cut side will turn golden brown as the brussels sprouts cook.

➂ Sprinkle with fresh herbs and serve in skillet.

11

Braised Red Cabbage & Chestnuts INGREDIENTS

PROCEDURE

➛ ¼ cup olive oil

➀ Heat a heavy casserole pan over

➛ 2 lb red cabbage (cut into thin strips) ➛ 1 cup brown sugar ➛ ½ cup red wine vinegar ➛ 1 cup Château de Berne Rosé ➛ 2 cups orange juice ➛ 1 cinnamon stick ➛ 1 tsp dried ginger ➛ Salt to taste ➛ Freshly ground black pepper to taste ➛ 2 cups chestnuts, roasted and peeled (roasted and peeled chestnuts are typically available during the holiday season in grocery stores)

medium-high heat. Add the olive oil. Sauté the red cabbage until it softens and wilts.

➁ Sprinkle in brown sugar and cook for about 5 minutes.

➂ Deglaze the pan with the red wine vinegar and bring to a boil. Add the Château de Berne Rosé, orange juice, cinnamon, ginger, and salt and pepper. Cover and simmer for 15 to 20 minutes, or until cabbage is tender.

➃ Add the chestnuts and simmer for another 5 minutes.

➄ Season with more salt and pepper to taste.

12

Honey Roasted Carrots INGREDIENTS

PROCEDURE

➛ 2 tbsp olive oil

➀ Heat a heavy casserole pan over

➛ 1 lb carrots, peeled and cut ➛ 1 tbsp honey, more to taste ➛ 1 tsp cumin ➛ 1 tbsp fresh herbs, like parsley and thyme, finely chopped

medium-high heat. Add the olive oil.

Sauté the carrots until it they start to soften. Drizzle with the honey and place in a preheated 375 °F oven for 6 to 8 minutes, or until the carrots are tender.

➁ Place the pan on the stovetop, turn the heat to medium and stir in the cumin, fresh herbs and more honey to taste.

Serve in the pan.

13

Roasted Apples WITH CRANBERRY RELISH INGREDIENTS

PROCEDURE

➛ 6 to 8 Fuji apples

➀ Cut apples in half through stem end. Using

➛ 6 to 8 tbsp brown sugar For dressing ➛ Peel from an orange

a melon baller, scoop out the core. Sprinkle each cut-side with 1 tbsp brown sugar and roast in preheated 375 °F oven for 10 minutes, or until apples are tender.

➛ 1 cup brown sugar

➁ Using a vegetable peeler, peel an orange

➛ ½ cup orange juice

in long strips, taking care to just get the orange part of the peel, not the white pith. Combine all ingredients, including the peel, in a medium sauce pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature.

➛ ½ cup Château de Berne Rosé ➛ 2 cinnamon sticks ➛ 12 oz fresh cranberries

➂ Spoon a little Cranberry Relish in the center of apples and serve on the turkey platter.

14

Chocolate Pie INGREDIENTS

PROCEDURE

➛ 6 whole large egg yolks

➀ Mix sugar and milk in a pot and bring

➛ 1/3 cup sugar ➛ 2 ½ cup whole milk ➛ 2 tbsp cornstarch ➛ 6 tbsp butter ➛ 8 oz dark chocolate semi-sweet ➛ 1 ½ tsp vanilla extract ➛ 1 prepared crust

to a simmer, whisking frequently.

➁ Meanwhile in a separate bowl mix together yolks and cornstarch.

➂ Once the milk and sugar is simmering, slowly add the egg yolk and cornstarch mixture to the pot, cooking on low heat until the curd is thickened.

➃ Remove from the heat, whisk in butter, chopped chocolate and vanilla extract.

➄ Pour the filling into your baked pie shell (pie dough recipe on page 16) and set in the fridge for 4-6 hours.

Enjoy!

15

Pecan Pie INGREDIENTS

PROCEDURE

➛ 2 ¼ cups chopped pecans

➀ Coarsely chop 1 ¼ cup pecans.

➛ 1 ½ cups pecan halves ➛ 4 large eggs ➛ ½ cup sugar ➛ 1 cup dark corn syrup ➛ ½ cup light corn syrup ➛ 1 tsp vanilla extract ➛ 1 prepared crust

Set aside.

➁ In a medium bowl, combine eggs and sugar, whisk to combine.

➂ Add corn syrups, whisk to combine. ➃ Add chopped pecans, whisk to combine. ➄ Pour into prepared crust (pie dough recipe on the next page).

➅ Arrange remaining half pecans decoratively on top of the pie.

➆ Bake at 325 °F for about 50–55 minutes, or until golden brown.

Enjoy!

16

Pie Dough INGREDIENTS

PROCEDURE

➛ 2lb butter, cubed and frozen

➀ In a mixing bowl with the paddle

➛ 3 lb all-purpose flour ➛ 1 tbsp salt ➛ 1tbsp sugar ➛ 1.125 lb ware, ice cold ➛ 1 tbsp lemon juice

attachment, blend flour and frozen butter until butter is pea sized.

➁ Whisk together salt, sugar, water, and lemon juice.

➂ Add to the flour mix until just combined. ➃ Transfer dough to parchment lined sheet pans and allow to rest.

➄ Sheet to desired thickness.

17

chateauberne.com

ultimateprovence.com

wolfgangpuck.com

Château de Berne's Inspiration and Romance Rosés and Ultimate Provence's signature Rosé are available at your local grocers and on wine.com