Fall Entertaining with ONEHOPE

With summer coming to a close and fall quickly approaching, we could not be more excited for the season of family, friends and cozy entertaining.  There is simply nothing better than cool & crisp fall air, changing colors and gathering around with your loved ones to share a meal with wonderful wine.  This year, with the help of 24 Carrots, we’ve put together a few of our favorite fall pairings for you to enjoy around your table.  Flip through our Fall / Winter Entertaining Guide or scroll down for some more ideas.  From our home to yours, cheers to a delicious holiday season!  

Pairing Notes:  Pinot Noir and turkey are a natural pairing.  The savory herbs and spices on the roasted turkey are complemented by the spice-infused influences of the French oak in our Pinot Noir.

Pairing Notes: The creamy texture and toasted oak notes of our Santa Barbara Reserve Chardonnay pair perfectly with the rich butter and cheddar cheese in this twice-baked potato.

Pairing Notes (recipe below): The rich fruit and lively spice of our Pinot Noir adds some brightness to the earthy quality of these savory vegetables.

Thyme Infused Roasted Root Vegetables

Yield: 4 servings 

Ingredients

2 lbs mixed root vegetables (we use baby carrots, the smallest parsnips you can find and a mix of yellow and red beets)
Olive oil, to taste
Salt + pepper, to taste

Balsamic Thyme Vinaigrette Ingredients

2 tablespoons olive oil
6 tablespoons thyme minced 
2 tablespoons white balsamic vinegar
2 tablespoons minced parsley 
1 teaspoon cumin, toasted and ground 
2 tablespoons honey 
2 tablespoons miso paste

Directions

Gently peel the carrots and parsnips. Leave them whole if they are all the same size – if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around.

Place all the vegetables onto a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Place in a 400°F degree oven and bake for about 20-25 minutes, shaking them periodically for even cooking. Remove from oven when soft, slightly brown and caramelized.

Meanwhile, prepare the balsamic thyme vinaigrette. Place all the ingredients aside from the oil in a mixing bowl. Drizzle in the oil while whisking to combine. Season to taste.

Drizzle dressing all over the vegetables to coat, return to the oven and caramelize for five more minutes. 

Pairing Notes: The savory, meaty essence of the sausage pairs perfectly with spicy and herbal characteristics of our Zinfandel.

Apple Sage Cornbread Stuffing by 24 Carrots Catering

Yield: 6 to 8 servings

 Ingredients

Cornbread, recipe follows
10 slices oven-dried country white bread
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
2 granny smith apples ¼ inch, diced 
1 lb apple sausage 
7 cups chicken stock
1 cup Heavy cream 
1 teaspoon salt
Freshly ground black pepper
3 tablespoons sage 
1 tablespoon thyme 
5 eggs, beaten

Cornbread Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Directions

Preheat oven to 350 degrees F

In a large bowl, combine crumbled cornbread, dried white bread slices and set aside.

Melt the butter in a large skillet over medium heat. Add the sausage and brown, then add the celery, onions and apples and cook until transparent, approximately 5 to 10 minutes. 

Pour the mixture over cornbread mixture. Add the stock and cream, mix well, taste, and add salt, pepper to taste, sage, and thyme.

Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread Directions

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Cranberry Lemon Herb Butter by 24 Carrots Catering

Ingredients

1/4 cup mixed herbs, such as flat-leaf parsley, chervil, tarragon, and chives, chopped
1 stick (1/2 cup) unsalted butter, softened
1/2 cup cranberries, dried
1 teaspoon cranberry sauce
1 teaspoon finely grated lemon zest

Directions

Chop cranberries then add herbs on a work surface. Add butter cranberry sauce and lemon zest. Finely chop together until well combined. Season with salt.

Transfer to a sheet of parchment paper, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid.

Pairing Notes: The earthy tones of the beets and the tartness of the goat cheese are complemented by the lush, dark berry fruit of our Cabernet Sauvignon.

Pairing Notes: The candied red fruit characteristics and the bright acidity of our Merlot help cut through some of the richness of this luxurious pie.  The bright acidity and zesty citrus notes of our Sparkling Brut would be a fantastic match for the rich, sweet character of the pie.