Fess Parker Winery

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Barrett Crandall
 
November 14, 2014 | Barrett Crandall

Thanksgiving Side Dish Recipes

With Thanksgiving fast approaching we thought we would share two of our most requested recipes from the past year.  Both of these recipes would make a great side dish at any Thanksgiving table.  

 

Honey-Sriracha Roasted Brussels Sprouts With Bacon Lardons

INGREDIENTS

10-15 Brussels sprouts, halved

Salt and pepper to taste

2 teaspoons honey

1 teaspoon Sriracha

12 ounces bacon, cut into ½ inch lardons

DIRECTIONS

  1.  Preheat oven to 375 degrees F. 
  2. In a large sauté pan set over medium heat, cook bacon, stirring often, until fat has rendered and bacon is crispy, this will take about 8-10 minutes.  Reserve rendered fat and let cool.  Place cooked bacon on paper towel lined tray to drain.  Set aside.
  3. Wash Brussels sprouts, trim ends and slice each lengthwise.
  4. In a large bowl, toss sprouts with salt, pepper and bacon fat until evenly coated.
  5. Spread evenly, flat side down, on baking pan.  Roast in oven for 25-30 minutes, stirring halfway through, or until browned and crispy.
  6. Meanwhile, mix honey and Sriracha in that same bowl.  Dump finished sprouts into honey-Sriracha mixture and toss until evenly coated.  Add bacon lardons and continue to toss.
  7. Sprinkle with more salt and pepper if desired, and serve sprouts.

Recipe adapted from:  The Daily Meal  www.thedailymeal.com

 

Harvest Black Rice Salad

Ingredients

1 cup black rice (forbidden rice)

1 ¾ cups water

1 dried bay leaf

2 cloves garlic, minced

5 ounces crumbled Feta cheese

12 ounces bacon, cut into ½ inch lardons

6 large carrots (rainbow carrots if available), cleaned, peeled, cut into ½ inch rounds, then cut into fourths

1 bunch parsley, roughly chopped

2 ounces red wine vinegar

2 ounces olive oil

Salt and pepper to taste

Directions

Turn oven on to 400 degrees F.

  1. Put black rice, water, and dried bay leaf into rice cooker and cook, or cook black rice according to package directions.  When rice is done cooking remove bay leaf and discard, place cooked black rice into a large bowl and let cool off to room temperature.
  2. In a large sauté pan set over medium heat, cook bacon, stirring often, until fat has rendered and bacon is crispy, this will take about 8-10 minutes.  Reserve rendered fat and let cool.  Place cooked bacon on paper towel lined tray to drain.  Set aside.
  3. Place carrots into a large bowl, pour reserved bacon fat over carrots and mix making sure that all the carrots are covered in bacon fat.  Season with salt and pepper.  Pour carrots onto a sheet pan and bake in the 400 degree oven for 20-25 minutes.  Carrots are done when they can be pierced with a fork.  Place carrots onto a plate or pan lined with paper towels to drain.  Let cool to room temperature.
  4. To finish salad, add feta cheese, bacon lardons, carrots, and parsley to the large bowl holding the black rice.  Gently mix together.  Add red wine vinegar and olive oil to salad and mix gently.  Season with salt and pepper to taste.

Recipe by Barrett Crandall

 

Pair the Brussels sprouts with a Fess Parker Riesling and the black rice salad with the Sta. Hills Pinot Noir or Ashley's Pinot Noir.   

Have a Happy Thanksgiving!

Have a Happy Thanksgiving!

Time Posted: Nov 14, 2014 at 12:26 PM
Barrett Crandall
 
March 11, 2013 | Barrett Crandall

Bacon and Mushroom Risotto

Risotto is a great dish to cook as a main course, but is also great to serve with pan seared duck breast, roast chicken, or pork tenderloin.  Pair this hearty risotto with Fess Parker Pinot Noir or Syrah.

Bacon and Mushroom Risotto

Recipe by Barrett Crandall

Ingredients

8 ounces bacon, cut into half inch pieces
12 ounces Arborio rice
1 medium white onion, small dice
1 clove garlic, minced
2 ounces chardonnay
1 quart chicken stock, warmed
6 ounces grated parmesan cheese
10 ounces portabello mushrooms, stems removed, cut into ¼ inch pieces
2 ounces unsalted butter
Salt and pepper to taste

Directions

1.  In large skillet cook bacon over medium heat, stirring often.  Cook until browned and just starting to get a little crispy.  With slotted spoon remove bacon and drain on paper towels.  Pour off all but 3 tablespoons of bacon fat from skillet.
2. Add garlic, onions, and mushrooms to skillet and sauté 4 to 5 minutes, until onions start to soften.
3. Add Arborio rice, stir until all the rice is coated in bacon fat.  Cook until pearled, about 1 minute.
4. Add chardonnay, stirring often, cook until the wine is absorbed into the rice.
5. When wine is absorbed into the rice, start adding the chicken stock.  Add 1 cup at a time, stirring constantly.  When stock is almost absorbed into the rice, add another cup.  Continue this process until stock is gone, should take between 20 to 25 minutes. 
6. When done adding stock, stir in the cooked bacon, cheese, and butter.
7. Season with salt and pepper to taste.

Enjoy!
 

Time Posted: Mar 11, 2013 at 12:52 PM