A McEvoy Ranch Thanksgiving Feast

This entry was posted on November 22, 2013 by McEvoy Ranch.

This time of year McEvoy Ranch is bustling. The fragrance of freshly- milled olives wafts through the air, our winemakers are overseeing different stages of fermentation, we harvest certified organic greenery from the ranch's wild areas to make wreaths, and the gardeners ensure a winter harvest by planting brassicas. Thanksgiving is, for us, not only a time to recharge, but also a time to celebrate the year's harvest. The following recipes are one way we give thanks for all we have received. Brussel Sprouts Brussels Sprouts with Meyer Lemon Marmalade Thinly slice Brussels sprouts. Sauté shallots in oil or butter. Add Brussels sprouts and salt. Cook until tender. While still hot add McEvoy Ranch Meyer Lemon Marmalade to taste. Cranberry Plum Sauce Jammy Cranberry Sauce Combine 12 oz. of fresh cranberries with a 1/2 cup of water in a heavy bottomed pot. Cook over medium heat, stirring occasionally until cranberries begin to break down. Cover pot and let the cranberries break down further to consistency desired. Add a jar of McEvoy Ranch Plum & Anise Preserves and 1 tsp salt. Potato Puree with Olio Nuovo In a 3-quart saucepan, combine 3 lbs. potatoes with water to cover (we use Yukon Gold or Yellow Finn, peeled and cut into 1 1/2” chunks). Place over medium-high heat, add 1 ½ tsp sea salt or kosher salt, and bring to a boil. Reduce the heat to maintain a simmer and cook the potatoes until they are just done; start testing after 10 minutes. You should be able to pierce them with a skewer or a knife with a slight resistance. (Not allowing potatoes to boil after they are initially brought to temperature will do much to improve their flavor and texture.) Drain well, reserving a 1/2 cup of the cooking liquid. While still hot, pass the potatoes through a ricer or the medium screen of a food mill into a bowl set over a saucepan of simmering water. Using a spoon, mix in 1/3 cup McEvoy Ranch Olio Nuovo and ½ cup whole milk. While continuing to mix, work in 1/4 cup of the reserved cooking water, then add enough additional cooking water as needed to make a fairly soft, creamy purée. Stir in ¼ tsp freshly ground pepper (if using), the taste and adjust the seasoning, Serve at once. Perfect Pairings This holiday season, three of the things we're most grateful for at McEvoy Ranch are our inaugural wine releases, all three of which should pair beautifully with a turkey feast, friends and family. Our 2012 "Rosebud" Rosé of Pinot noiris a tart, lively and refreshing wine made by direct press. It has beautiful aromatics, nice acidity and an excellent match for local oysters, fresh cheeses and simple moments of celebration. Our 2010 "Red Piano" Mediterranean blendis comprised of Syrah, Montepulciano, Refosco, Grenache and Alicante Bouschet. With notes of cracked black pepper, soy and bing cherry, this food-friendly wine has bright fruit, soft tannins and balanced structure---a harmonious addition to your holiday spread. The perfect companion to a storied Thanksgiving feast, our 2011 Pinot noir "The Evening Standard" is an elegant wine with a satiny texture, sound acidity and pretty aromatics. It's complex, supple and juicy on the palate---an exciting new taste of Marin County terroir that we hope you'll enjoy. All three of wines are currently available in our San Francisco Ferry Building shop and will be available online for shipping within California by Thanksgiving. Have a beautiful holiday season!

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