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    08.11.2017 - Thanksgiving with Julee

    Thanksgiving is one of my (as well as most Americans) favorite holidays. A day where friends and family gather to just enjoy one another's company, be thankful, cook an exorbitant amount of food and eat several times throughout the day. My cousin Steve and I would stuff the turkey ourselves, eat until we couldn’t anymore. Fall asleep on the floor, then go back for seconds. Somewhere in between, there would be a game of basketball or football.  

    Being an ex-pat around Thanksgiving has its challenges, where do you get the canned pumpkin? What about a turkey? This year at Chabrol, we thought we would help take some of the guessing work out of the process. We sourced out a slagerij (butcher) and have paired wines to go with the feast, as well as some favorite recipes for the day. This way, you can get everything you need for your perfect Thanksgiving abroad to your doorstep: birds & wine! Oh and don’t be too conservative when ordering your wines, it’s a day-long feast.

    We wish you a Happy Thanksgiving and hope it is filled with friends, good food, and great wine.

    Turkey delivery

    At Keurslager Bastiaan Res on Overtoom, they are very accustomed to the tradition of Thanksgiving and have several options.

    Turkey stuffed at 11.95/k (please advise about allergies)

    Turkey unstuffed (with gizzards) 8.95/k. 

    Orders must be placed one week before.

    http://resamsterdam.keurslager.nl/

    Bastiaan Res

    Overtoom 474

    1054 JZ Amsterdam

    (020) 618 29 38

    info(at)bastiaanres.keurslager.nl

    Recommended wines

    Loire wines are renowned for pairing great with poultry. Therefore, they are perfectly suited for a Thanksgiving feast, especially the ones from Domaine Catherine & Pierre Breton. Since 1994, this organic winery run by a husband and wife team produce very well-structured, intense biodynamic wines.

    "La Dilettante" Vouvray Brut.

    Chenin Blanc is such a fun grape, it has the ability to be produced dry, sparkling, demi-sec, and even a little sweet. This particular wine is the sparkling gem. It’s dry and a perfect way to welcome your guests and for aperitifs. €20,62 per bottle.

    "La Dilettante Tranquille" Vouvray Chenin Blanc. 

    Here, the Chenin is dry, the honeysuckle notes are full with a dry grassy finish. The wine matches perfectly with the white meat of the turkey and stuffing. €19,45 per bottle.

    "Beaumont" Chinon (Cabernet Franc)

    This wine has full spice and herbaceous notes that will work well with the gamey notes of the turkey. €19,44 per bottle.

    Our wines can be ordered online or ordered at any of our shops, and we deliver. 

    Catherine & Pierre Breton will be in Amsterdam on November 20 for an authentic French winemakerdinner @ Le Baravin. Order seats here.

    Recipes for a classic Thanksgiving 

    The Bird

    Start at least one day ahead of Thanksgiving day

    Brine the turkey, this will help to make it moist and not dry.

    Brine

    1/3 cup salt

    2 Tablespoons of cracked black pepper

    Combine salt and pepper

    Take paper towels and pat dry the turkey inside the cavity as well.

    Rub salt and pepper mix on the skin and inside the cavity. 

    Cover with plastic wrap put on cooking sheet and place in refrigerator for 24 hours

    Next day.

    Uncover the turkey and let come to room temperature (1hour)

    Preheat oven to 160 Celsius 

    Rinse turkey and pat dry with paper towels.

    Stuff turkey if doing so, cover with foil and cook for 1 hour per kilo.

    Melt unsalted butter, braise turkey with baster every 45 mins.

    When the turkey is done, let it sit for 45 minutes. 

    If you cut it before that, all the juices you worked so diligently to get, will run out. 

    The Fixin’s

    Adam's Brussels Sprouts

    My brother is a chef in Seattle, and when I do make it home, I always request him to do two things: to sit down with me to have a drink together and make his famous Brussels sprouts. When I said this to him on the phone the other day, he immediately sent me the recipe to share. He’s a champ.

    Serves 8

    1 Kilo of Brussels Sprouts

    Cut off the nasty bit at the bottom and score with a knife.

    Put into a boiling pot of water for 1 min (blanch) then take out and place in ice bath to stop cooking process, then put into a skillet with olive oil and a pinch of salt.

    Roast at 190 Celsius for 20 mins.

    1/2 Cup of lightly chopped walnuts

    When the sprouts are almost done, place 1/2 Cup of walnuts in pan and roast with sprouts

    When the sprouts are cooking - make pomegranate molasses sauce

    8 T of Pomegranate syrup

    2 T Honey

    2 T Balsamic Vinegar

    1 t Orange Zest

    Mix this together, and when the Brussels sprouts have cooled for 5 minutes, toss with the sauce, sprinkle with Pomegranate seeds and serve.

    The Finale

    Pumpkin Pie

    In the States, we all know about the canned pumpkin. Here, we have to make our own, but what I found is that it has more intense flavors when roasted.

    Peel and cut up pieces of 1 medium pumpkin.

    Take pieces and mash them up. It should equate to 4 cups of mashed pumpkin

    1 can of 397 gram of sweet condensed milk

    3 eggs

    1/2 cup of whipping cream

    1 T Cinnamon

    2 T Cornstarch

    2 T Molasses

    2 T Sunflower Oil

    1 t Ginger

    Pie Crust

    2 1/2 cups of flour

    1 teaspoon salt

    Sift flour and salt in Medium bowl

    Add 16 T of chilled butter and cut into the flour with a pastry cutter.

    1/4-1/2 ice water

    Slowly add ice water a little at a time till the dough holds together.

    Form into a ball, wrap with cellophane wrap and chill for at least one hour.

    Flour countertop, and roll dough out into circular shape, roll part of dough onto rolling pin, and then roll onto a pie pan. Crimp edges of crust. Cover crust with wax paper and put pie beads, or dried beans onto wax paper. Bake for 15 mins.

    Take pie dish out, take out pie weights or beans out of the dish and pour filling inside. 

    Bake for 1 hour and 15 mins, or until the center is firm when tapped and bounces back.