Happy Saturday! As promised here is my Thanksgiving Menu. If you use the list from this post, you will have all you need to make these items. My good friend, Dean McSherry of The Dean’s List, has suggested wines for each part of my menu. I sent my menu over and they sent these options and rationale for the selections.
If you aren’t familiar with Dean, you should be! Our friendship has resulted in some great wine buys over the years and some fun stories. Dean had an established career in the restaurant business and, by default, the wine business for more than 30 years. He was always asked by family and friends “what wine should they get, what’s the best wine under $20, what’s the best deal?” So Dean answered the call of duty and advised, directed, and consulted and became their wine concierge. When the opportunity arose and his various businesses sold, he officially opened The Dean’s List.
His suggestions below (and any others on the site) are available to ship to 39 states (order by Monday for Thanksgiving) and free delivery in the Dallas-Fort Worth Metroplex (order by Tuesday for Thanksgiving.)
Click the links for recipes
Fruit and Cheese Plate
Manchego, Cream Gouda, White Stilton with Cranberries and Goat cheese with Honey served with Red Pear slices, Black Pepper crackers, water crackers and Honey Crisp apples.
Wine Suggestion from The Dean’s List: Frontaura Crianza is suggested for this course. The Spanish cheese begs for a nicely aged Tempranillo based wine. We offer a Frontaura crianza, 2006. It is dense with dried fruit qualities, a silky body and floral notes. Manchego can be a temperamental pairing, but this wine is perfect.
For those that are more inclined to enjoy white wine, they suggest Rotta ‘White Blend’ from Paso Robles. It is comprised of chardonnay and sauvignon blanc. It has all of the characteristics that would lend it to not only the first course, but the entire meal. It has citrus notes that pair well with chutney, and toasted notes with cinnamon and baking spice on the finish that scream of holiday fare.
Smoked Turkey from Greenburg Turkey
Traditional Cornbread Dressing with sage
Bacon and Brown Sugar Green Beans
Hot Fruit Compote (pears, black cherries, pineapple, apricots with Amaretto Coconut crust)
Savory Sweet Potatoes with fresh thyme and balsamic reduction drizzle
Alyne’s Angel Rolls (my great-grandmother’s recipe)
Pumpkin Coffee Cake with Salted Carmel Sauce (could also be breakfast!)
Wine Suggestion from The Dean’s List: Dessert is best suited with a brut rose. We offer the Simmonet Fabvre, from Burgundy. This wine has all of the qualities of a traditional brut with a hint of raspberry and currant. Very nicely composed with fine delicate bubbles and body, a perfect finishing point.
Hope you enjoy our family’s traditional menu, these recipes and Dean’s great wine suggestions. Don’t delay. Place your order today!