Thanksgiving Wine & Cooking Tips

Thanksgiving Wine & Cooking Tips

Sips of the Week

This week we begin talking about making this the most delicious Thanksgiving ever! My friends Rachel Heron and Michael Cullison from Wine World join me in studio and we’ll introduce you to some great wines that are sure to make your whole family happy while not breaking the bank. Infamous Goose 2013 Sauvignon Blanc, Marlborough, New Zealand $12.99 Winery Tasting Notes: Precise aromas of white peach, blackcurrant and fresh green herbs. Concentrated, sweet citrus flavors and lovely vibrant acidity lend a soft and complete mouthfeel to this wine. Elk Run Gewürztraminer, Maryland $21.99 Winery Tasting Notes: Our Gewurztraminer vines are grown on the Cold Friday vineyard established in 1995. Additional acres were planted in 2005. As the only Maryland-grown Gewurztraminer in the state, it continues to shine for us in competitions. A touch of sweetness accentuates this Alsatian-style wine with spicy character and enhances its grapefruit and lychee nut flavors.

All Wines are available at Wine World in Abingdon, MD or a fine wine retailer near you…find a retailer here:

Wine Sandwich

Laurie Talked to Peggy Woodward, food editor at Taste of Home magazine to get some great tips below on reducing your work in the kitchen and adding a little more spice to this year’s Thanksgiving feast. Turkey Tips: It’s never easy to get a turkey done just right, but here’s a tip: if the inside of your turkey is cooked but the outside isn’t brown, stop basting and increase the heat to 450° to get a golden skin without drying out the meat. If you need to refresh a dry bird, cut the meat and bake it with turkey or chicken stock at 350° for 10-15 minutes Gravy Glitches: If your gravy is runny, slowly stir cold turkey or chicken stock into a bit of cornstarch until it’s dissolved. Then gradually whisk it into the simmering gravy. Lumpy gravy can be poured into a blender for 20-30 seconds. You can also whisk in turkey or chicken stock—just a little at a time—until you get the right consistency Give the Kids’ Table VIP Status: Use place cards for each kid. Ask a fun uncle or aunt to eat at the kids’ table, then enjoy as they all giggle through the meal. You’ll wish you’d sat there, too! Revive Soggy Stuffing: Spread it on a cookie sheet and bake at 350° for 10 minutes. If the stuffing is still mushy, then stir and bake it for an additional 5 minutes. Disguise a Cracked Pie: Chocolate! The solution to many of life’s problems. Melt together 1 cup chocolate chips and 3/4 cup heavy whipping cream, stirring until smooth. Pour over cooled pie and chill until set. Hint: You really should try this even if your pie doesn’t have cracks.

Upcoming Events

11/19 Holiday Entertaining Uncorked Wine Webinar sponsored by PSU Smeal College of Business – Alumni Career Services
12/6 Laurie will be at Wine World in Abingdon, MD Signing books for Holiday gifts and sharing some great wines!

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A Special Thanks to Sheehy Lexus of Annapolis and The Oregon Grille 

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