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Thanksgiving Food and Wine Pairings

Thanksgiving is just around the corner and we’ve got some tasty recipes we’re excited for you to try out from the ONEHOPE Test Kitchen. While we are big fans of the classics like mashed potatoes, green beans, and yams, we were inspired to bring some new dishes to the table for you to mix into your turkey day table this year. These dishes are bursting with fall flavors. And yes, we realize that 3 of the 5 recipes are apple-centric. 🍂🍏 We hope you enjoy these recipes with some of our favorite wines of the season that give back!

Apple Brie Bruschetta

Serves 10-12
Time: 45 minutes

The famed Bouchon Bakery opened in July 2003 in Yountville. Located just 10 minutes south of the ONEHOPE property, the bakery boasts the most incredible Honey Whole Wheat Bread we’ve ever had. Every time we make this dish, we make it a point to stop by and grab a loaf (maybe two, just to have extra). If you can imagine apple pie as a savory appetizer…that is the beauty of this dish. The rich and creamy brie is a perfect contrast to the high acidity in our Arroyo Seco Chardonnay. This decadent wine is wildly complex, and has notes of lemon, pineapple, sweet cream and vanilla.

  • 12 small slices artisan whole wheat bread
  • 4 tablespoons salted butter
  • ½ cup brown sugar
  • 4 fuji apples, cubed
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla bean paste
  • 6 ounces brie 
  1. Preheat the oven to 400°F. Place bread on a sheet in a single even layer, and toast in the oven for about 8 minutes, until golden brown. Remove from the oven and set aside to let cool. 
  2. Set a sauté pan over medium heat, add butter and let it melt. Next stir in the brown sugar. Add in apples, cinnamon, and vanilla bean paste and mix together. Let simmer for 15 minutes, until the apples soften.
  3. Spread 1 tablespoon of brie on each toasted piece of bread, and top with caramelized apples.
  4. Place on a wood cutting board to serve.

Roasted Carrot Ginger Soup

Serves 5
Time: 1 hour 15 minutes

Rich and beautiful in color and flavor, this Roasted Carrot Ginger soup has become a staple in our kitchen. It’s the ideal recipe for a cozy day spent indoors when the lingering smell of carrots roasting is a welcomed and warm addition. Loaded with antioxidants, the ginger is not only an immunity-boosting ingredient but also a pungent addition that works well in contrast to the sweet honey garnish. These fall flavors come together to bring out the rich berry flavors from our Monterey Pinot Noir. The sweetness and richness of the dish with its spicy ginger plays with the textured tannins in the wine, allowing for an expressive and bold experience.

  • 12 medium sized carrots, peeled & cut evenly into ½ inch pieces
  • 5 tablespoons olive oil, separated
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 large yellow onion, chopped
  • 4 garlic cloves, chopped
  • 1 tablespoon grated ginger
  • 2 (32 oz.) containers chicken broth
  • Salt & ground pepper to taste
  • Honey, for garnish
  1. Preheat the oven to 450°F. 
  2. Toss carrots, 3 tablespoons olive oil, salt & ground pepper together on a sheet tray and roast for 30 minutes, flipping halfway through. Remove from the oven and set aside.
  3. Meanwhile, heat a large soup pot to over medium heat, and add 2 tablespoons of olive oil to the pan. Add in yellow onion and saute for 8 minutes, then add garlic & ginger, and saute for another 3 minutes. Add carrots & broth to pot and bring to a boil and then reduce to a simmer for 20 minutes. Puree until smooth & creamy in a blender or with an immersion blender. Season with salt & pepper, to taste.
  4. Ladle into bowls and garnish with a drizzle of honey and cracked black pepper.
Dan’s Footnote:

A bit of sour cream or greek yogurt on top is a tasty addition. We also tried (by mistake) turmeric instead of ginger in one of the recipe tests for this, and that was delicious too! A happy accident… 😄

Roasted Beet Kale Salad

Serves 6-8
Time: 1 hour

Rutherford Grill is less than a 5-minute drive from the property and is one of our favorite spots for a quick team lunch (when we don’t have time for the 3-hour al fresco wine lunch we all daydream about). They have an incredible rotisserie chicken salad that inspired us to create this dish! Most salads don’t make for good leftovers the next day, but thanks to its hearty kale, this one holds up beautifully! Pair this dish with our Brut Millesimato Prosecco DOC. It has a dry finish with plentiful bubbles, which is a nice textural contrast to the rich goat cheese in this dish.

Salad Assembly
  • 5 beets, peeled & cubed into 1 inch pieces
  • 3 tablespoons olive oil
  • 1 ½ teaspoons salt
  • ½ teaspoon ground pepper
  • 8 ounces shredded kale, stems removed
  • 2 rotisserie chicken breasts, shredded into 1 inch long chunks (save the rest of the meat for snacking!)
  • 1 pear, sliced
  • ½ cup caramelized pecans
  • 4 ounces goat cheese, crumbled
  1. Preheat the oven to 400°F. Line a baking tray with parchment paper, and toss beets, olive oil, salt & ground pepper together before spreading across the sheet in a single even layer. Bake for 40 minutes, tossing once 20 minutes in. Remove from the oven and let cool. 
  2. In a large mixing bowl, combine kale, chicken, and dressing (recipe below) together. Transfer to a large serving bowl, and top salad with the roasted beets, pears, caramelized pecans and goat cheese.
  • ⅓ cup coconut oil
  • ⅓ cup peanut oil
  • ¼ cup rice vinegar
  • ½ teaspoon sesame oil
  • ⅓ cup peanut butter
  • Juice of ½ lemon
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon salt 
  • ½ teaspoon ground pepper
  1. Combine all dressing ingredients in a blender and blend on medium / high speed until smooth and creamy, about 30 seconds. 
Dan’s Footnote:

When measuring ingredients for the dressing with your measuring spoons, measure the oils first in the same measuring spoon as the honey. The honey will fall out of the measuring spoon much cleaner!

Apple Cobbler

Serves 10-15
Active Time: 1 hour 10 minutes
Non-Active Time: 40 minutes

The phrase “many hands make for little work” definitely applies to this dish. The peeling of the apples is certainly optional, and can be left to your personal preference. That being said, if you do prefer to peel apples as we do in this kitchen, it is best enjoyed with a few loved ones, a glass of wine for everyone and some good conversation around the kitchen counter. Our California Sparkling Almond is decadent and a great dessert wine to pair with this cozy fall favorite.

  • 6 pounds apples (about 12 large apples), peeled, cored & thinly sliced ¼” thick
  • Juice of 1 lemon
  • 4 ounces salted butter, melted
  • ½ cup brown sugar, packed
  • ¼ cup flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  1. Preheat the oven to 375°F. Combine all ingredients in a large mixing bowl and toss until apples are evenly coated. Move into a 3” deep 9” x 13” roasting pan.
Crumble Topping
  • 3 cups oats
  • 2 cups all purpose flour
  • 1 ½ cups brown sugar, packed
  • 1 ½ cup sweetened coconut
  • 1 ½ cup candied pecans, chopped
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 12 ounces salted butter, melted
  • Vanilla bean gelato, for serving
  1. Combine oats, flour, brown sugar, coconut, pecans, cinnamon and salt in a large mixing bowl and mix together. Add melted butter and mix until small chunks form. 
  2. Spread crumble over the apple mixture in an even layer, cover with foil, and bake for 20 minutes. Remove the foil and cook for another 10-20 minutes, when the crumble is golden brown. Serve while warm with a scoop of vanilla bean gelato.

Apple Bourbon Mimosa

Apple Bourbon Mimosa

Serves 2
Time: 10 minutes

We’ve made this cocktail every year since our first annual harvest party and don’t plan on stopping anytime soon. As the sun starts to set, and the people gather, each guest gets handed one of these unusual mimosas as they step out of their cars onto the crush pad. For months after, we’d often get asked what that welcome cocktail was and how it was created. A little bit cider, a good amount of sparkling brut, (check out our Thankful For You shimmer for an extra festive touch) and a hint of bourbontrust us when we say, this one’s perfect for your next fall gathering.

Cocktail Ingredients:
  • 2 tablespoons bourbon
  • ⅓ cup apple cider, separated 
  • 1 teaspoon brown sugar
  • 1 ½ cups sparkling brut
  • 2 apple slices, for garnish
Cinnamon Sugar Rim Ingredients:
  • 1 tablespoon brown sugar
  • ⅛ teaspoon cinnamon
  • 2 tablespoons apple cider
  1. Combine bourbon, ¼ cup apple cider and brown sugar in a cup and whisk until combined and sugar is dissolved. 
  2. Cinnamon Sugar Rim: Mix together the brown sugar & cinnamon on a small plate. Pour the remaining 1 ½ tablespoons apple cider onto a separate small plate. Dip just the rim of each glass in apple cider, and then gently in the cinnamon sugar mixture, just so there is a thin, light coating on the top of the glass.
  3. Pour ½ of the mixture into each sparkling flute (1 shot / 4.5 cl.), and fill the rest of the flute with the Sparkling Brut (about ¾ cup in each flute). Garnish with a slice of apple in each glass.

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