Chardonnay is a tasty wine that’s worthy to go on the list of what we’re thankful for this year. It pairs nicely with Thanksgiving dishes, laughter with family and friends and is perfect after a day of shopping. Here are three of our beloved family recipes to pair with our Chardonnay this Thanksgiving Day. Cheers!
Smoked Salmon with Mustard Dill Butter
Spread Mustard Dill Butter on Irish Soda Bread, toast or crackers and top with smoked salmon and a sprinkling of fresh dill.
6 tbsp unsalted butter, at room temperature
2 tbsp whole grain Dijon‐style mustard
3 tbsp chopped dill, divided
1/8 t pepper
12 2 inch pieces toast, Irish soda bread, or crackers
1 4‐6 oz. pkg sliced Irish smoked salmon, cut into 1‐2 inch pieces
In a small bowl mash butter, mustard, 2 tbsp dill and pepper with fork until blended. Spread on toast, crackers or soda bread and top with a salmon. Garnish with remaining dill.
A tasty, traditional side dish…
Rough mashed red skinned potatoes with bright green scallions.
1 c milk
¾ c sliced scallions, green and white parts, divided
2 ½ lb. red skinned potatoes unpeeled, 1 inch chunks
½ c Concannon Conservancy Chardonnay
2 tbsp butter
2 t Dijon style mustard
Salt and pepper
Heat milk and ½ c scallions to gentle boil; let stand covered off heat. Cook potatoes in boiling salted water until tender, 15 minutes; drain. Add Concannon Conservancy Chardonnay; toss to coat. Add hot milk and scallions, butter and mustard and rough mash with potato masher. Thin with additional milk, if needed. Garnish with remaining scallions. Serves: 8
And don’t forget dessert…
Gingerbread with Warm Orange Chardonnay Sauce
Moist and flecked with ginger and served with warm orange sauce.
8 tbsp unsalted butter
½ c packed dark brown sugar
1 cup dark molasses
2 ¼ c all‐purpose flour
1 ½ baking soda
1 tbsp ground ginger
1 t ground cinnamon
½ t salt
1 c boiling water
2 c Selected Vineyards Chardonnay
1 c orange juice
¼ c sugar
2 tbsp cornstarch
½ t cinnamon
½ t grated orange zest
Warm Orange Chardonnay Sauce
In saucepan boil 2 c Selected Vineyards Chardonnay, and 1 c orange juice until reduced to 2 c, about 10-15 minutes. In small bowl, stir ¼ c sugar, 2 tbsp cornstarch and ½ t cinnamon until blended. Whisk in hot wine mixture until blended; strain to remove lumps. Combine sauce, ½ orange, cut into paper-thin half circles, and ½ t grated orange zest in saucepan and reheat.
Beat butter and brown sugar until light; beat in egg. Slowly add molasses. Sift flour, baking soda, ginger, cinnamon and salt together; stir into batter. Gradually add boiling water. Pour into buttered 9‐inch spring‐form pan. Bake in 350°F oven until set in center, about 45 minutes. Serve with Warm Orange Chardonnay Sauce.
From our family to yours, we wish you a warm and joy-filled Thanksgiving. Sláinte!