FRIENDSGIVING FOOD AND WINE
Looking for recipe inspiration for Friendsgiving? Look no further!
FRIENDSGIVING IS THE MORE CASUAL COUSIN OF THANKSGIVING...
...Where you do not have to deal with family dramas or soggy vegetables!
Jules chatted to Sarah Tracey (find her on @thelushlife on instagram) about this fun festival and Sarah came up with some delicious friendsgiving recipe suggestions matched with a selection of Jules' wines. How do you reckon she did?
To pair with Jules Taylor 2021 Sauvignon Blanc: Fried Scallops with Green Goddess Dipping Sauce
To make the scallops (or clams, or oysters):
Beat 2 eggs in a bowl. Dredge scallops in flour, dip in egg, and then dip into a shallow dish filled with panko breadcrumbs. Rest on a wire rack until ready to fry. Heat skillet with 2 inches of canola oil. Fry scallops until golden brown, 1-2 minutes per side. Drain on paper towels and sprinkle with sea salt.
To make the Green Goddess Sauce:
In a food processor, combine 1 c. mayonnaise, 1 c. Greek yogurt, and 2 anchovy fillets. Pulse until smooth. Add 2 cups of finely chopped herbs (parsley, tarragon, and chives.) Season with salt and pepper.
Serve with lemon wedges.
To pair with Jules Taylor Gruner Veltliner 2021: Crunchy Green Bean Salad with vinaigrette, mushroom, whipped goat cheese & crispy shallots
To make the whipped goat cheese:
Combine 8 oz fresh goat cheese with ½ cup half and half in a food processor. Whip until smooth, Add a pinch of salt, and slowly add more half and half until desired creamy airy consistency.
To make the green beans:
Blanch, by tossing 24 oz fresh green beans into boiling water. When they turn bright green, plunge them into ice water. Chill and set aside.
To make the vinaigrette:
Combine 2 T champagne vinegar, 1 tsp disjon mustard, salt and pepper. Whisk in 1/3 c. olive oil.
To make the roasted mushrooms:
Toss 14 oz sliced mushroom with olive oil, roast in a 425 degree oven for 25 minutes. Sprinkle with salt and pepper, set aside to cool.
To assemble the salad:
Spread whipped goat cheese on a serving platter. Toss beans in vinaigrette and layer on top of goat cheese. Top with roasted mushrooms and store-bought fried onions or shallots.
To pair with Jules Taylor 2020 Pinot Noir: Pumpkin Spice Mini Pavlovas with Red Fruit Compote
To make the spiced the meringues:
In a small bowl, combine .5 tsp ground cloves, .5 tsp ground ginger, .25 tsp nutmeg, and 1.5 tsp cinnamon, and 1 c. sugar. In a medium, bowl whip 4 egg whites until stiff peaks form, then add spiced sugar mixture until combined. Using an ice cream scoop, dollop spiced meringue evenly spaced onto a sheet pan, and bake at 250 degrees for 90 minutes, until meringues are crisp.
To make the pumpkin whipped cream:
Whip 1 c. heavy cream until soft peaks form. Add 1 c. pumpkin purée, 1/2 teaspoon of cinnamon, and .25 c maple syrup. Refrigerate until ready to use.
To make the red fruit compote:
In a saucepan, combine 12 oz fresh cranberries, ½ c. Jules Taylor Pinot Noir, and 2 T honey. Simmer until cranberries start to pop and release their juices. Add 2 12-oz packages of frozen raspberries, and heat until thickened, stirring occasionally (about 20 minutes). Set aside to cool.
Top each meringue with a scoop of pumpkin whipped cream. Ladle red fruit compote on top.
Jules gave the thumbs-up to all the recipes and the pumpkin spiced pavs were a particular hit! Sarah recommends to throw these on the table along with some pulled turkey sliders and you're all set!
We hope you enjoy these recipes however you plan to celebrate this year!