The holidays are a time for being with friends, family and indulging in winter comfort foods and wine. We have a few recipes for holiday entertaining that work perfectly with the wines available in our new Holiday Gift Sets. For a delicious savoury and sweet appetizer, try the Spicy Pecan and Cranberry Brie with our Sparkling Riesling in our Holiday Sparkling Set. For Christmas Eve, Tourtiere is always a favourite and the flavours harmonize nicely with our Diana Block Pinot Noir in the Holiday Party Pack. Finally, for the big day itself, we recommend our Select Gamay in the Holiday Gift Set with a turkey recipe like the one below. Pick up these fabulous and festive gift sets for wine lovers or for entertaining!
Appetizer: Spicy Caramelized Pecans & Cranberry Brie paired with Sparkling Riesling
Prep Time 10 minutes Cook Time 5 minutes
- ½ cup lightly packed brown sugar
- ¼ cup corn syrup
- ¼ cup unsalted butter
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon hot pepper sauce
- 1½ cups pecan halves, roughly chopped
- ½ cup dried cranberries
- 1 3-inch round, Brie cheese
Combine brown sugar, corn syrup and butter in a small, heavy-bottomed saucepan set over medium heat. Stir mixture until it comes to a boil. Boil gently, without stirring, for 1 minute.
Remove from heat and, shielding hands with oven mitts, quickly whisk in baking soda. Stir in salt, hot sauce, pecans and dried cranberries until mixture begins to set, about 30 seconds.
Working quickly, mound warm nut mixture on top of Brie and let caramel cascade down sides of cheese.
Christmas Eve Tourtiere paired with Diana Block Pinot Noir
Servings: 8 Prep time: 20 minutes On the table: 50 minutes
- 1 onion, peeled and finely chopped
- 2 tsp garlic, minced
- 1 lb ground pork
- 1/2 lb pork sausages (garlic and spice type of flavour), removed from casing
- 1 tsp ground savoury
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1 cup shredded Yukon gold potato (about 2 medium-sized potatoes)
- 3/4 cup chicken stock
- 2rolled refrigerated pie crusts
- 1egg yolk, beaten
Preheat oven to 425-deg. F.
Over medium heat, sauté onions and garlic until translucent.
Crumble pork and sausage into pan and break up large chunks as it browns.
Stir in spices, potato and chicken stock. Simmer for 15 minutes. Then remove from heat to cool slightly.
Lay out pie crust bottom in 9-inch pie plate. Fill with pork and top with second crust. Cut a few slits to let out steam.
Brush top of crust and edges with egg wash. Bake for 30 minutes or until crust is golden.
Christmas Dinner Turkey With Northern Ontario Wild Rice and Apple Stuffing paired with Select Gamay
Servings 8 (with leftovers) Prep time: 1 hour + overnight brining, On the table: 4 hours
- 8 cups water
- 3/4 cup salt
- 3/4 cup sugar
- a handful of fresh thyme sprigs
- 1 tbsp crushed allspice berries
- 1 tsp celery seed
- 1 cup wild rice
- 2 cups water
- 1 12-14 lb turkey
- fresh thyme
- salt and pepper
Preheat oven to 325ºF. Remove turkey from brine, rinse then dry thoroughly inside and out.
Tie legs with cooking twine and tuck wing tips under bird.
Smear butter over the turkey and sprinkle with thyme leaves, salt and pepper.
Roast turkey (preferably in a V-shaped roasting rack) for 3 hours or until internal temperature of the thickest part of the thigh is 175ºF. Breast and stuffing should be 165ºF.
Cover turkey breast with foil if it's browning too quickly. If you are basting every 20 minutes, it will take longer. Use a thermometer to gauge progress.
Let turkey rest at least 20 minutes or up to 45 minutes tented with a generous amount of foil.
*Check out Canadian Family for more great local, holiday recipes. Photo by Michael Alberstat, Prop Styling by Arren Williams.