fall / winter entertaining guide 2014
EAT, DRINK and
BE MERRY G A T H E R F A M I LY & F R I E N D S . . . ...and get ready to celebrate while making a social impact. Our first ever holiday entertaining guide is here and it’s jam packed with delicious recipes by our friends at 24 Car rots Catering and pairing sug gestions by our Sommelier. Don’t miss our decor tips & sug gestions straight from the ONEHOPE creative team. T he most wonderful time of the year is about to get even better and we’d be honored to have a place at your holiday table.
I N DULGE. DO GOOD. #WINE NOT
SET the TABLE When choosing decor for our holiday feast we stuck with classic neutrals and let nature dictate. Natural wood vessels were filled with dahlias, artichokes and vibur num ber ries with plenty of greens. A garland is always the best bang for your buck and adds so much to a table-scape without looking fussy or pretentious so we chose one comprised of leather fer n. Scattered geodes, faux antlers and quartz tealight holders added to the foresty feel while keeping the look casual and fresh. Gold calligraphy on stones made for unique, earthy place settings and delicate glass candlesticks added just the right amount of elegance we desired. No matter how pretty the decor, no holiday table is complete without great food, wine and loved ones, so get ready to set the table, gather round and enjoy!
CRANBERRY LEMON HERB BUT TER & S PARKLING B R U T
T he tropical fruit and zesty acidity of our bubbly cuts through the richness of this buttery biscuit and the tropical fruit is the perfect addition the lemon and cranberry notes.
C RA N BERRY LEM ON H ERB B U T T E R WI N E PA I R I N G: S PA R KL I NG BR U T
I N G R ED IE NT S 1/4 cup mixed herbs: flat-leaf parsley, chervil, tarragon, and chives chopped 1 stick (1/2 cup) unsalted butter, softened 1/2 cup cranberries, driedÂ 1 teaspoon cranberry sauceÂ 1 teaspoon finely grated lemon zest
D I R ECT IO NS Chop cranberries & add herbs on a work surface. Add butter cranberry sauce & lemon zest. Finely chop together until well combined. Season with salt. Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.
DROP the BEET ROASTED BEETS WITH GOAT CHEESE & CAB ERNET S AUV IG NO N
A delicious pairing! T he earthy tones of the beets and the tartness of the goat cheese are complemented by the lush, dark berry fruit of our Caber net Sauvignon.
EAT your VEGGIES T H YM E R OA S TE D RO OT V EGE TA BLE S WI N E PAIRING: PINOT NOIR
I NG RE D IE N T S 2 lbs mixed root vegetables: carrots, parsnips & beets 3 tablespoons oliveoil Salt + pepper, to taste 6 tablespoons thyme minced 2 tablespoons white balsamic vinegar 2 tablespoons minced parsley 1 teaspoon cumin, toasted and ground 2 tablespoons honey 2 tablespoons miso paste
D I RECTI O N S Gently peel the carrots and parsnips. Leave them whole if they are all the same size if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around. Place all the vegetables onto a baking sheet. Season with salt & pepper and drizzle lightly with olive oil. Place in a 400°F oven and bake for 20-25 minutes, shaking periodically for even cooking. Remove from oven when soft, slightly brown and caramelized. Meanwhile, prepare the balsamic thyme vinaigrette. Place last 6 ingredients in mixing bowl. Drizzle in the oil while whisking to combine. Drizzle dressing over the vegetables to coat, return to the oven and caramelize for five more minutes.
a pairing we love... BUT TERNUT SQUASH SOUP & S AU VI GN O N B L A N C
SAGE PEPPERED ROASTED TURKEY & PINOT NOIR
Pinot Noir and turkey are a natural pairing. T he savory herbs & spices on the roasted turkey are complemented by the spice-infused influences of the French oak in our Pinot Noir.
STUFF the TURKEY A PPLE SAGE COR N B R E AD S T U F F I N G WINE PA I R I N G: Z I NFA ND E L
I N GRE DIE N TS
D I RECTI O N S
Cornbread, recipe follows 10 slices oven-dried country white bread 8 tablespoons butter 2 cups celery, chopped 1 large onion, chopped 2 granny smith apples, diced 1 lb apple sausage 7 cups chicken stock 1 cup Heavy cream 1 teaspoon salt Freshly ground black pepper 3 tablespoons sage 1 tablespoon thyme 5 eggs, beaten
Preheat oven to 350 degrees F.
CO RN BREAD INGREDIENT S
CO R NBR E A D D I R EC T I O N S
1 cup self-rising cornmeal 1/2 cup self-rising flour 3/4 cup buttermilk 2 eggs 2 tablespoons vegetable oil
Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
In a large bowl, combine crumbled cornbread, dried white bread slices and set aside. Melt the butter in a large skillet over medium heat. Add the sausage and brown, then add the celery, onions and apples and cook until transparent, approximately 5 to 10 minutes. Pour the mixture over cornbread mixture. Add the stock and cream, mix well, taste, and add salt, pepper to taste, sage, and thyme. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
save room for dessert! CL ASSIC PECAN PIE MERLOT
& S PA RKL I NG B RUT
(or try both...we won’t tell!)
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