Cheese Crackers (gluten-free) : Paired with Penns Woods Sauvignon Blanc
Preheat oven to 400 degrees.
Place in the bowl of a food processor:
Process until mixture comes together into a ball. Press the dough together in plastic. Roll out between 2 pieces of waxed paper. Carefully cut into 2 X 1 inch rectangles and place on parchment lined cookie sheet. Prick the tops with a fork. Baker 12-15 minutes until lightly browned. Cool completely on a wire rack.
Recipe can easily be doubled but you need to bake two separate batches. While the traditional version of this recipe can be used to make cheese straws, this is not advisable for gluten-free as they are a bit more fragile and can crumble if too large.
Submission by Meghan N -- " My mom makes these every year and they are always a hit!" - A family recipe!
Bite Size Bruschetta Paired with White Merlot
1 -2 Baguettes
Tomatoes - medium sized
Gruyere Cheese - shaved
Salt and Pepper to taste
- Slice a thin baguette, brush with Olive Oil and Toast in oven or toaster oven until crispy.
- Slice several tomatoes - Medium sized to cover tops of Baguette
- Chop fresh Basil sprinkle on top with shavings of Gruyere cheese.
Submission from Kelley C. -- "My family does this every year!" -- A family recipe!
Cajun Corn Pudding Paired with Bancroft Reisling or Traminette
Butter, for baking dish
1/4 cup fine breadcrumbs
4 ears sweet corn
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
6 slices bacon chopped
3/4 cup diced onions
3/4 cup diced bell pepper
2 cups heavy cream
1 cup milk
1/2 cup grated Parmesan cheese
1/2 cup cornmeal
1/4 cup sugar
2 tablespoons freshly ground pepper
1/4 teaspooon grated nutmeg
Preheat the oven to 375 degrees F. Butter the bottom and sides of a 3-quart baking dish, and sprinkle the breadcrumbs evenly to coat the bottom and side of the dish.
Cut the corn off the cob in a large bowl then scrape the cob across the bowl a second time to release all the corn milk, and then set aside.
Heat olive oil in a large skillet over medium-high heat, add corn, 1 1/2 teaspoons salt and cayenne. Saute for 2 to 3 minutes. Add bacon and saute until crisp. Add onions and bell peppers, cook until barely tender, then remove from heat.
In a medium bowl, whisk together the cream, milk, eggs, Parmesan, cornmeal, sugar, pepper and nutmeg until frothy. Add the corn mixture and stir to combine. Pour into the prepared baking dish and bake 35 to 40 minutes, until firm. Serve hot from the oven.
Submission by Meghan N. -- "Our version always has an extra kick to it!"- http://www.foodnetwork.com/recipes/cajun-corn-pudding-recipe/index.html
Ina Garten's Roasted Brussels Sprouts Paired with Penns Woods Sauvignon Blanc OR Traminette
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Submission by Marie S.! -- "A rocking side dish that we make every year!"-- http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html?oc=linkback
Martha Stewart's Chestnut Stuffing Paired with Penns Woods Chardonnay Reserve
You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more. SERVINGS: 12
Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.
Submission by Carley M.--- "We don't have a thanksgiving without it" --- http://www.marthastewart.com/339824/chestnut-stuffing
Sweet Potato Gratin paired with Penns Woods Cabernet Franc OR Chambourcin
Preheat oven to 350°F. Butter 13x9-inch oval gratin dish (or casserole dish). Heat heavy cream, garlic, rosemary, salt, and pepper in a sauce pan. Bring to a slow boil for 2 minutes then remove from heat.
Layer sliced sweet potatoes in the bottom of the dish and sprinkle with 1/4 of the cheese. Repeat two more times for a total of three layers of potatoes and cheese. Pour the heavy cream mixture over the top of the entire dish. Cover with foil and bake 30 minutes. Uncover; sprinkle with remaining 3/4 cup cheese. Continue baking uncovered until potatoes are tender and top browns, about 45 minutes. Cool slightly.
Submission by Andrea C! -- "A rocking side dish that we make every year!"-- http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html?oc=linkback
Juicy Thanksgiving Turkey Paired with Penns Woods Pinot Grigio OR Chambourcin
2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14.5 ounce) can chicken broth
1 (750 milliliter) bottle champagne - Although a PENNS WOODS WINE would suffice - We suggest our Riesling.
Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Submission by Marie Annette C. -- " Guidelines everyone should follow!" -- http://allrecipes.com/Recipe/Juicy-Thanksgiving-Turkey/Detail.aspx?evt19=1
Tip for a Brown Bird from Joan C. : Soak cheese cloth in melted butter til saturated - garlic salt, salt & pepper the skin then cover the bird with the cheese cloth; I tent the first half hour, remove tent and baste as usual. Baste a little less if you want a crunch skin, If getting to dark, tent with foil again. When done - cover with foil and let rest for minimum of 20 minutes.
124 Beaver Valley Road Chadds Ford, PA 19317
On Rt. 202 just 1/2 mile from the
DE/ PA State Line