Looking to change up your dish options this Thanksgiving? Try some of my favorite original recipes and impress your guests with flavorful tastes and elegant food aesthetic. Pour a glass of your favorite wine, and read on to see the delicious recipe details.
Autumn Fig Sangria
1 bottle Folino Estate Pinot Noir or other medium red
1 1/2 cups cranberry pomegranate juice
3/4 cup triple sec
2 Tbsp. sugar (or more if prefer sweeter)
5-6 fresh figs
Sprigs of thyme
Combine the wine, juice, triple sec and sugar into a pitcher and stir well. Quarter the figs and muddle some to add to the pitcher, leaving some to garnish. Add the thyme, also leaving a few sprigs for garnish. Allow to infuse for three hours in the refrigerator. Serve over ice, optional.
Sweet Potato Gnocchi
with Rosemary Brown Butter Sauce
12 servings | Cook time: 10 minutes
For the Gnocchi:
3 medium-sized sweet potatoes
12 oz. fresh ricotta, strained well
2 cups parmesan cheese, grated
4 tsp. salt
3 cups (or more) all-purpose flour
Wash the sweet potatoes and stab all over with a fork. Microwave on high for about 5 minutes per side, until tender. Allow to cool enough to handle, and then cut them in half. Scoop the flesh into a bowl and proceed to mash well. Passing through a ricer works very well, also.
Transfer 3 cups of the mashed sweet potatoes to a large bowl. Add the strained ricotta, stirring thoroughly to combine. Add the parmesan cheese and salt. Begin to add the flour, a quarter cup at a time, until a soft dough begins to form. Adding too much flour will make your gnocchi dense, so take to only add as much as is needed to make a cohesive, workable dough that’s slightly tacky. Lightly flour your hands and shape the dough into a large ball.
Lightly flour your workspace and divide the dough into six equal portions. Roll one portion out until it reaches about 20 inches in length. Cut into approximately 20 pieces to form the gnocchi. If you have a gnocchi board, roll each piece off the board and onto a floured baking sheet. Alternatively, you can use the back of a fork or skip the ridges completely (adding the ridges allows the sauce to coat the gnocchi better but it is not necessary). Repeat with the rolling and cutting process with the remaining portions.
Before cooking the gnocchi, it is best to make your sauce, as the gnocchi cooks very quickly. Bring a large pot of salted water to a boil. Add a portion of the gnocchi to the boiling water and allow to cook until the float to the top, roughly 30 seconds. Remove with a slotted spoon and keep warm while continuing to cook the remaining gnocchi. Toss in the brown butter sauce, garnish with parmesan cheese, and serve.
For the Rosemary Balsamic Brown Butter Sauce:
1 stick unsalted butter
Needles from a large rosemary sprig
6 Tbsp. balsamic vinegar
1 tsp. salt
1/2 tsp. black pepper
Parmesan cheese to serve
Melt the butter in a saucepan over medium heat, stirring occasionally. Cook until the foam diminishes and begins to turn a golden-brown color, roughly three minutes. Turn off the heat and add the rosemary needles, cooking for one minute. Remove from heat and add the balsamic vinegar, salt and pepper.
Red Wine Cranberry Sauce
10-12 Servings | Cook time: 20 minutes
1 12-oz. package of cranberries
1 1/4 cup sugar
1 cup Folino Estate Chambourcin or other semi-dry red wine
1 cinnamon stick
Combine the cranberries and sugar in a pot. Pour in the red wine and heat over medium. Zest the orange and add to the pot; then halve the orange and squeeze the juice into the pot. Add the cinnamon stick and and allow the mixture to simmer, stirring occasionally, until the cranberries begin to burst, approximately 10-15 minutes. Remove from heat and allow to cool to room temperature before serving. Remove the cinnamon stick before serving.
It can be stored in the refrigerator for up to five days.
Roasted Brussel Sprouts
12 servings | Cook time: 35 minutes
3 lb. brussel sprouts
1/2 red onion, sliced
Salt & pepper
1 lb. pancetta, diced
Preheat the oven to 400 degrees. Prep the brussel sprouts by removing the stems. Remove any outer leaves that appear blemished or discolored; halve or quarter, depending on their size. Slice the red onion and add to a bowl with the prepared brussel sprouts. Drizzle with olive oil and toss to coat. Season with salt and pepper, taking care to not add too much salt, as the saltiness from the pancetta will also be present in the final dish. Add the seasoned brussel sprouts and red onion to a baking pan and roast for approximately 35 minutes.
While the brussel sprouts are roasting, sauté the diced pancetta until golden brown. Set aside. Once the brussel sprouts are done, combine the cooked pancetta and transfer to a serving platter.
Full recipes, and additional photos can be found in the November 2018 issue of Lehigh Valley Style. All photos were taken by Prevailed Studios, LLC.