Updated: 11/21/2016 10:42 AM
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Wines for Each Course of Thanksgiving
This holiday season not only can you eat local but you can also drink local. Chankaska Creek Ranch & Winery is just about an hour from the metro area in Kasota, Minnesota. Click here to find a liquor store that carries Chankaska wines near you.
You can also get $5 off bottles of the 2015 Minnesota Marquette, North Forest Krem Pumpa, Peppermynte or Valnot. Plus pay only $10 shipping for your entire order. Click here to order online.
Winemaker Mike Drash showed us how to pair their wines with each course of the Thanksgiving Meal.
Equinoce Extra Dry
Aromas of apple, toast and sweet caramel on the nose. Tiny bubbles tickle your tongue as the apple notes carry forward onto the palate. Not too sweet, not too dry, with a clean, lingering finish.
Crab and Avocado Salad on Sea Salt & Vinegar Chips
2 tablespoon lemon juice
2 tablespoon minced shallot
2 tablespoon minced chives
1 1/2 teaspoon Dijon Mustard
1/2 clove garlic minced
1/4 cup Extra Virgin Olive Oil
4 ounces lump crab meat (canned works if fresh not available)
Sea Salt and Vinegar Potato Chips
1. Whisk together all of the dressing ingredients, adding the olive oil slowly at the end to emulsify.
2.Add salt and pepper to taste.
3. Chop the avocado and toss with the crab meat. Add the dressing to taste.
4. Put a dollop on to each chip and garnish with finely minced chives. Serve and enjoy!
Vin Gris de Pinot Noir
The wine tastes and smells like fresh strawberries, and other fruits such as cherries and citrus. There is also suggestion of peach, banana and rose petals. The wine has excellent acidity, lasts long on the palate, and finishes fresh and bright.
Roasted Beet and Goat Cheese Salad on Mixed Greens
4 medium red or golden beets
2 ounce fresh goat cheese
1/4 cup olive oil
1/4 sherry vinegar
1 tablespoon honey
1 teaspoon dijon vinegar
1. Roast the beets wrapped in tin foil in the oven for 1 hour at 350 degrees. Take out and let cool.
2. When cool, peel the skin off the beets. Slice in to thin wedges.
3. Mix together the dressing and toss with the beets.
4. Place the beets on a bed of mixed greens and garnish with crumbles of fresh goat cheese.
This subtle buttery white depicts light pastries and Key lime aromas with flavors accented by mineral and toasted marshmallows. Tropical notes linger on the tongue.
One 11-pound turkey, thawed
6 tablespoons unsalted butter, cut into 1 Tablespoon pats
1 1/2 yellow onions, peeled and halved
4 garlic cloves, peeled
2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon dried sage
½ teaspoon paprika
½ teaspoon pepper
½ teaspoon ground mustard
1. Preheat your oven to 325 degrees F. In a bowl, combine the salt, thyme, sage, paprika, pepper, and ground mustard until evenly incorporated. Remove the turkey from its packaging. From the bird’s cavity, remove the neck and the bag containing the gizzards and heart. (You can keep these items to make stock or discard them.)
2. Lift the skin over the turkey breast (on the side closest to the legs) and slide your hand under the skin separating it from the breast meat. Do this on both sides of the breast. Insert three pats of butter under the skin on one side of the turkey breast spreading them around evenly. Repeat on the other side.
3. Sprinkle the dry rub all over the turkey. Using your hands press the rub into the skin a little. If you have any extra rub sprinkle it inside the cavity. Place the onion halves and garlic cloves inside the turkey’s cavity.
4. Take a large piece of foil and place it over the turkey breast. Press down and mold the foil to the breast.
5. Place the turkey in the oven and roast for 2 hours. Carefully remove the foil from the turkey. Increase the oven temperature to 400 degrees and cook the turkey for another hour, or until the internal temperature of the breast reaches 165 degrees F and the skin is golden and crispy. Remove the turkey from the oven and let it rest briefly before carving.
Aromas of dark fruit and white pepper dominate the nose. On the entry the wine shows red currant and loamy black olives leading to plush, complex flavors of ripe plum, and fig.
Perfect Prime Rib
4 pounds prime rib roast
1/4 cup unsalted butter, softened
1 tablespoon freshly ground black pepper
1 teaspoon herbes de Provence
1. Place rib roast on a plate and bring to room temperature, about 4 hours.
2. Preheat an oven to 500 degrees F (260 degrees C).
3. Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
4. Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
5. Serve with a glass of Chankaska Wines MN Marquette
* Your cooking times will vary depending on the size of your prime rib roast. To calculate your cooking time, multiply the exact weight of the roast by 5. Round the resulting number to the nearest whole number. The rib is cooked at 500 degrees Fahrenheit for exactly that many minutes. For example, for a 6 pound roast: 6x5=30, so cooking time is 30 minutes.
This wine tastes like the best Peppermint Stick you have ever had dipped into warm milk chocolate with a little kick of Brandy to warm you up.
2 cups Oreo Cookie crumbs (~20 Cookies Crushed)
5 tablespoons butter, melted
(3) 8 ounce pakages cream cheese softened
1 1/3 cups white sugar
1/4 cup cornstarch
2 teaspoons vanilla extract
1/2 cup North Forest Krem Peppermynte
1 1/4 cup heavy cream
2 cups semi sweet chocolate chips
Preheat oven to 350 degrees.
In a small bowl combine oreo cookie crumbs and butter until mixed. Press into a 9” cake pan or springform pan.
Bake for 8-10 minutes. Cool.
In a large bowl, mix cream cheese and sugar until smooth. Stir in cornstarch.
Add in eggs, vanilla, and North Forest Krem Peppermynte.
If using a springform pan wrap with 2 layers of foil.
Pour batter into prepared pan and place into a roasting pan filled ~1/2 full of hot water.
Bake for 55-65 minutes or until the edges are set. Cool completely.
For the Chocolate Ganache
In a medium sauce pan, melt chocolate until smooth.
Stir in whipping cream.
Pour ganache over the cheesecake. Store in the refrigerator.
Melt the white chocolate and shortening as above.
Stir until blended.