Parties and Pairings: Thanksgiving with Quady Essensia
Sweet wines aren’t just for after dinner! Quady Essensia Orange Muscat Wine is the perfect compliment to your Thanksgiving meal. The seasonal flavors of apricot, orange marmalade, and the aromas of orange blossoms will tantalize your taste buds and elevate your favorite Thanksgiving side dishes. When pairing savory and salty dishes, the flavors elevate each other; sweet wines make salty foods less salty and compliant savory flavors while savory and salty foods make the sweet wine taste less sweet and more fruity. In effect, the sweet counteracts the salt and vice versa so that both elements shine. For this Thanksgiving, try pairing Essensia with the dishes below or your favorite version of each!
Roasted Butternut Squash w/ Cranberries
Ingredients
1 medium butternut squash
4 Tbsp extra-virgin olive oil
1 Tsp fine sea salt, divided
2 medium yellow onions
2 tbsp chopped fresh sage
4 tbsp dried cranberries
1/2 tsp ground black pepper
Instructions
Preheat the oven to 375°F.
Peel squash and cut lengthwise; in half. Scoop out the seeds and discard. Divide the squash into large chunks. Coat with 2 tablespoons of the olive oil. Season with 1/2 tsp salt and 1/4 tsp pepper. Arrange on a parchment-lined baking sheet. Bake for 10 minutes.
Meanwhile, cut peeled onions into large chunks. Coat with 2 tbsps olive oil. Season with the 1/2 tsp salt and 1/4 tsp pepper.
Carefully move the butternut squash to one half of the baking sheet. Spread the onions on the second half and bake until the squash and onions are well caramelized; 20 minutes. When squash and onions are done, toss with sage and cranberries.
Classic Thanksgiving Mashed Potato
Ingredients
3 pounds russet potatoes, peeled and cut into 2-inch chunks
Salt to taste
1 cup milk
6 tbsp butter
Ground black pepper to taste
Instructions
Place potatoes in a large pot, cover with salted water, bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until tender; 15 minutes.
Meanwhile, put milk and butter into a small pot and heat over medium heat until butter is just melted and the mixture is hot; cover and keep warm.
Drain potatoes and return to pot. Cook over medium heat, stirring often for about 3 to 4 minutes. Remove pot from the heat, add milk mixture, salt and pepper. With an electric mixer, beat until smooth for 1 minute. Serve in a large bowl,
Green Beans w/ Almonds
1/2 tsp fine sea salt
1 pound green beans, trimmed
2 tbsp extra-virgin olive oil
1 shallot, chopped
2 tbsp chopped parsley
1 tbsp chopped oregano
2/3 cup almond slivers, toasted
1/4 tsp ground black pepper
Ingredients
Bring a large pot of salted water to a boil. Add green beans and cook until just tender, 5 to 7 minutes. Drain and transfer to a large bowl.
Heat oil in a small pot over medium heat. Add shallot and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes. Add shallot to hot, drained green beans. Add oregano, parsley, salt and pepper and toss. Transfer to a serving platter, garnish with almonds and serve.
Happy Thanksgiving from our table to yours! Interested in learning more about Quady Essensia Orange Muscat Wine? Find out more HERE.