Sea Something Different
Thanksgiving is a holiday that
celebrates the bounty of the land. But, the early pioneers, as
well as the natives that were already here, got a good portion
of their food from the sea. Following in this tradition, why not
serve a beautiful baked salmon as the main course for your Thanksgiving
dinner? Whether it’s a fillet or a whole salmon, serve it with a stuffing made from breadcrumbs, lump crabmeat, chopped veggies and dill, with hollandaise or a light Dijon sauce as dressing. Keeping with the seafood theme, serve shrimp cocktail, steamed clams, conch fritters or bacon-wrapped scallops as appetizers to keep nosey guests out of the kitchen. A perfect paring for the fish is Ca’ Montini’s L’ Aristocratico Pinot Grigio. It’s
a delightful white wine that wonderfully complements any type of
seafood and has been listed among the highest rated Pinot Grigios
by the Wall Street Journal for the last two years.
La Festa Italiana
Many people say that the thing they love most about Thanksgiving is the aroma of food being prepared. What could possibly have a heartier smell than fresh-cut basil and oregano, chopped peppers and onions, or the slow simmer of sausages? A great idea for a Thanksgiving alternative is putting all these together and making a large pan of baked sausage lasagna, perfect for serving a large number of people. Spinach and mozzarella stuffed mushrooms, tomato and black olive, bruschetta and mussels served with a light pesto vinaigrette make for ideal appetizers or side dishes. And, to bring out the flavors of your food, pick up a bottle of Corvo Rosso. Made in Sicily, Corvo Rosso is a dry, velvety red wine with ample flavors of ripe fruit and spice that beautifully accentuate the rich, vibrant flavors of Italian cooking.
Thrill with the Grill
Just because there’s a chill in the air, doesn’t mean that you have to put away the barbecue grill. In fact, there are worse places you could be on a brisk late-November afternoon than standing in front of a sizzling fire. If you still want to serve turkey, but want to try something different, a mouthwatering alternative is to char-grill or smoke your bird. There are two things you need to keep in mind should you decide to prepare your turkey on the grill. First, make sure that the grill isn’t too hot. A turkey needs to stay on the barbecue for a fairly long period of time, so medium heat is perfect because it won’t char the outside of the turkey and allows the meat to cook all the way through. Second, make sure you turn and baste the turkey regularly, about every 20 minutes or so, for the entire time it’s
on the grill. Not only will this infuse the turkey with the flavors
of whatever you choose to use as a glaze, but it also prevents
the turkey from drying out and ensures proper distribution of temperature
throughout cooking. To tell if the turkey is finished, test it
with a meat thermometer at the thigh; if it reads between 180 and
190 degrees, your gobbler is ready for the table.
While you’re at the grill, add
some corn-on-the-cob, potatoes (mashed grilled potatoes are a real
treat), Texas toast and stuffed bell peppers for side items and
appetizers. For the wine, a dry yet full-bodied white wine is recommended
to accentuate the smoky nuances and succulent flavors of the bird.
Corvo Bianco is just such a wine, with light, vibrant flavors of
fresh fruit, a slight herbal character and traces of oak in the
aftertaste.
Not Ham . . . Lamb
Although traditionally served
as an Easter dish, a beautifully roasted leg of lamb is a Thanksgiving
alternative that is not only mouthwatering, but also simple to
prepare and looks great sitting on the carving block. To prepare
this dish, take a leg of lamb and marinate it overnight in a mixture
of fresh pressed garlic, chopped oregano, olive oil, lemon juice,
white wine and black pepper. Let the lamb slow roast in the oven,
basting every 20 minutes with remaining marinade, until a meat
thermometer stuck into the thickest part of the leg reads 165 degrees.
Serve with wild rice, mashed yams, mustard greens and tossed salad
as side items. Complete this meal with Ca’ Montini’s Sauvignon. Although typical wine thinking recommends red wines for red meats and white wines for white meats, Sauvignon is well known for pairing harmoniously with almost any type of food. The dry, crisp, herbaceous flavors of Ca’ Montini’s
top-rated Sauvignon blend seamlessly with the firm, juicy texture
of the lamb and accentuate the garlic and oregano in the marinade.
Whether you’re just taking a break
from the usual, or looking to forge a new tradition, trying something
different for your Thanksgiving dinner can be a tasty enterprise.
Fortunately, we live in a country molded together from a multitude
of backgrounds, traditions and cultures from around the world,
so there is no lack of recipes or ideas to choose from. Ultimately,
you are only limited by time, budget and the scope of your imagination.
But, no matter what it is you decide to serve, make sure you remember
what this holiday is for: celebrating friends, family and good
fortune. So, eat . . . drink . . . and enjoy.
Courtesy of ARA Content
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