TheVineyardMom

 Apple and Cranberry Crumble 3 lbs. peeled, cored and diced apples like golden delicious 2 cups fresh cranberries, rinsed 1/2 cup sugar 2 tbs. corn starch or flour 1/4 tsp. salt 1-2 Tbs lemon juice 13 x 9 baking dish Vanilla ice cream or whipped cream for topping Crumble: 3/4 cup flour 3/4 cup rolled oats 3/4 cup light brown sugar 3/4 cup chopped pecans  1 stick soften butter  note: not melted Pre-heat oven to 350 degrees Peel, core and dice apples to a 1/4 inch size.  Place apples into a large bowl and toss with lemon juice.  Add rinsed cranberries, sugar and cornstarch or flour and mix together. To make crumble topping, combine the flour, rolled oats, brown sugar, pecans and softened butter. Work the butter into the ingredients so that it is totally combined and the butter is the size of peas. Spread the apple cranberry mixture evenly in a 13 x 9 baking dish that has been sprayed with non-stick spray.  Evenly cover the top of the mixture with the crumble.   Bake 40-50 minutes.   Let

14-16 Lb. Turkey serves 10-12 people  Bine: 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs of thyme 4 sprigs rosemary 2 gallons of ice water 1 thawed turkey 14-16 lb. To make the brine solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container like a clean bucket. large stockpot or even a plastic garbage bag. Add the oranges, lemons, thyme and rosemary. Cover  or close tightly and refrigerate for 24 hrs. Turn turkey over half way through brining. Cooking the turkey: Aromatics for inside the turkey 1 red apple sliced 1/2 onion sliced 1-2 cinnamon sticks  4 sprigs thyme 4 sprigs rosemary 1 cup water Canola oil A few minutes before roasting the turkey, heat oven to 500 degrees Combine apple, onion, cinnamon and a cup of water in a microwave safe dish and microwave for 5 minutes.   Remove turkey from brine and rinse the inside and outside with cold water.  Discard brine. Put turkey on roasting rack inside a wide low pan.  Pa

  Sausage and Sage Dressing 1/2  Lb. Ground sausage 1 cup diced yellow onion 1 cup finely diced celery 1 cup chopped white mushrooms 10 cups crumbled dried French bread, sourdough bread or hard rolls  1 tsp. poultry seasoning 1 tsp. black pepper 1 Tbs. chopped fresh sage 1/2 cup butter 3- 4 cups chicken stock Preheat the oven to 400 degrees. Pour 10 cups of bread cubes into a large mixing bowl.  In a saute pan on high heat, brown ground sausage.  Put browned sausage into the mixing bowl with the bread.   Put the saute pan back on the stove and add 1/2 cup butter. When the butter has melted, add onion, celery and mushrooms and saute for 5-7 minutes until softened. Add sauteed veggies and butter to the bowl with sausage and bread crumbs.   Mix in poultry seasoning, black pepper and sage.  Add 3 cups of chicken stock.  If you need more, add until its the moisture level you like. Spray a baking dish with non stick spray.   Cover with foil and bake for 30 minutes.  Take the foil off and bak

  4 tbsp. butter 1/2 cup chopped yellow onion 3 tbsp. curry powder 6 cups chicken or vegetable stock 32 ounces or 4 cups of canned pumpkin puree 1/4 cup brown sugar 1 1/2 tsp. salt 1/2 tsp. white pepper 2 cups heavy cream Sage leaves for garnish Croutons for garnish In a large saucepan, melt the butter over medium high heat.  Add diced onion and saute until translucent.  This will take approximately 5 minutes. Add curry powder to the onions and continue to cook, stirring constantly for 2 more minutes. Reduce the heat to medium and add the chicken or vegetable stock, pumpkin puree, brown sugar, salt and pepper. Stir until combined.  Simmer  for 10 minutes. Stir in heavy cream and cook for 5 additional  minutes. Ladle soup into either a blender or food processor and puree until smooth.  You can also use an immersion stick blender.   Garnish with sage leaves and croutons. Wine Pairings:  2021 Emblem Michael Mondavi Chardonnay and 2021 Davis Bynum Pinot Noir   Recipe courtesy of: Leslie Da

 I love having cashews as part of a charcuterie board, an hors d'oeuvres or just as a snack.  Buying flavored nuts at the store is expensive.  Here is a recipe for cashews that you buy raw and dress up yourself.  They are flavorful, a little sweet, salty and delicious.  They are a perfect complement to any picnic or wine tasting basket.  Any red or white wine goes great with these cashews.  I even love a sweet Moscato or a Muscat Canelli. Cheers! Rosemary Cashews Ingredients: 2 cups raw cashews 1 Tbs. melted butter 1 Tbs. brown sugar 1 tsp. salt 2 Tbs. finely chopped rosemary Place cashews into a dry non-stick saute pan.  Saute on medium high heat for 5 minutes. Shake the pan to move the nuts around several times while they are warming up. Do not let them burn! In a mixing bowl, add melted butter, brown sugar and salt and combine.  Put hot cashew immediately into the bowl. Sprinkle in the finely chopped rosemary. Stir to combine.  Serve hot or at room temperature.

 Baked Brie Ingredients: 1 puff pastry sheet defrosted 1/2 cup of all purpose flour for dusting the puff pastry sheet 1 8 oz. wheel of brie 1 1/2 Tbs. brown sugar 1/4 finely chopped pecans 1 egg 1 Tbs. water Set the oven rack to the middle position and preheat oven to 400 degrees. Whisk together egg and water to make an egg wash. Remove the sheet of puff pastry from the sheet. Dust pastry with a little flour if feels sticky.  Roll pastry out to 11 inch square. Place the wheel of brie in the middle of the puff pastry.  Top the brie with brown sugar and smooth sugar out to cover the top of the brie evenly and completely.   Top the brown sugar with finely chopped pecans making sure the pecans are evenly covering the sugar. Bring one corner of the puff pastry up and over the brie, brush with egg wash.  Continue to wrap the brie, creating a pleated like design.  Lightly press down to remove air and brushing the pastry with the egg wash so the puff pastry sticks to itself. Brush the top and

Thanksgiving Day Cocktail  Ingredients: .5 oz Cointreau 1 oz vodka .5 oz fresh lemon juice 1 Tbs. cranberry sauce Top with Sparkling wine Fresh sage leaf for garnish Add all the ingredients except the sparkling wine to a shaker.  Add ice and shake really well for 30 seconds.  Pour mixture from the shaker through a fine strainer into a martini glass.  Finish with sparkling wine.  Garnish with a fresh sage leaf. Recipe courtesy of: Leslie Dabney, The Vineyard Mom   @thevineyardmomliving on IG