Serves 12
5 Large Sweet Potatoes (Yams)
2 Bosc Pears-small dice
1 Pineapple-medium dice
1/4 cup or 63 ml Brown sugar
1/2 cup or 125 ml unsalted or sweet butter
1 tbsp or 15 ml Vegetable oil
3 tbsp or 45 ml Kosher salt
Pepper to taste
Cut sweet potatoes into thirds (leave skin on) or similar size pieces. Place in a large pot and cover with cold water. Add a sufficient amount of salt (approx. 2-3 tbsp) to the water. Bring to a boil uncovered, then reduce to a simmer until the potatoes are fork tender through to the center. Drain water and let potatoes cool. When cool, remove skins and quarter each piece.
Preheat an iron skillet or large sauté pan on high heat. When the pan is hot, add vegetable oil then 1/4 cup butter. Add sweet potatoes and brown slightly (3-4 minutes), then add remaining butter, brown sugar, pears, pineapple. Combine all ingredients, season with salt and pepper and place in a 350°F oven for 20 minutes.
Note: We found when we made this at Malivoire the Yam could have been browned slightly more. Some alternative ideas were to quarter a squash and place the butter, brown sugar, pears and pineapple in the squash and bake until ready.
Serve with Malivoire Moira Vineyard Chardonnay
Serves 6
1 Loaf White bread-small dice
2 medium Onion-small dice
1 medium Carrot-shredded
1 piece Celery-shredded
1 bunch fresh Sage or savory-chopped fine
1 can 250 g Chestnuts (chopped, pureed)
75 g dried cherries or cranberries
3/4 cup or 190 ml unsalted or sweet butter
1 cup or 236 ml Vegetable or chicken stock
Kosher salt
Pepper
Use a cheese grater to shred carrots and celery. Place carrots, onions and celery and 1 teaspoon butter into a sauté pan and cook for 3-4 minutes on medium heat. Add dried cherries, chestnuts, sage and remaining butter and cook at low heat until the butter is melted. Place sautéed ingredients into a large metal or glass bowl with bread, salt and pepper and mix thoroughly. Pack stuffing into a loaf pan or inside the bird.
For a vegetarian stuffing, add ingredients to a loaf pan then add 1 cup vegetable stock.
Cook stuffing at 350°F for 30 minutes or until browned on top.
Serve with turkey and pair with Malivoire Ladybug Rosé or Malivoire Gamay
Serves 16
1 bag fresh or frozen Cranberries
White sugar
2 navel Oranges
Juice from 1/2 a lemon
Water
1/2 tsp or 2.5 ml Kosher salt
Zest one orange and 1/2 a lemon. Juice both oranges and half a lemon. Follow the instructions on the bag of cranberries for sugar but substitute the juiced orange for water. Make up any shortage in juice with water or orange juice such as Tropicana. Place all ingredients into a medium saucepan and bring to a boil. Reduce heat to minimum and cook for 10 minutes. Place in a serving dish to cool.
Serves 12
4 cups vegetable or chicken stock
1 Shallot, sliced thin
2 Cloves garlic, sliced thin
1 Bay leaf
10 Black peppercorns
1 tbsp or 15 ml White balsamic vinegar
1/8 cup or 30 ml Flour
1/8 cup or 30 ml Butter
Salt and white pepper to taste
Add shallots and garlic to a warm medium saucepan with 1 tablespoon or 15 ml of butter then add the bay leaf and black peppercorn. Sauté onions and garlic until onions are translucent. Add vinegar and reduce by half, then add chicken stock and bring to a boil. Once boiling, reduce heat to a simmer (lightly bubbling). Reduce white stock by 25%. In a sauté pan melt butter then add flour. Mix together and cook roux for approximately 2-3 minutes but do not brown. Caution: do not burn roux or the sauce will taste burnt. Whisk the white roux into the reduced stock. Skim fat and strain sauce. Adjust seasoning and vinegar and serve hot.
For a richer gravy, add liquid from cooked chicken or turkey. If you do not have a chicken stock, you can use some of the liquid from cooking vegetables such as carrots, potatoes and peas.
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