Food & Wine USA - (11)November 2018

8 NOVEMBER 2018

NOVEMBER RECIPES

FISH

Roasted Side of

Salmon P. 1 0 0

• he Snappiest Shrimp
  P. 1 0 3

MEAT

• Crackling Pork Loin P. 9 8
  •• DIY Italian Sausage P. 4 4


• Steakhouse-Style
  Rib Eyes P. 9 5


• he Juiciest Chicken P. 9 6


• Turkey Leg Roulade P. 2 8


• Turkey Mole Rojo P. 4 8


• Vinegar-Brined Roast
  Turkey P. 8 2

SIDES

• • Acorn Squash with
  Coconut Custard P. 8 3
  ••• Buttermilk Biscuits P. 8 1


• • Chile-Infused Mashed
  Potatoes P. 4 2


• • Cinnamon-Spiced
  Candied Sweet Potatoes
  P. 4 1


• Kish Family Two-Bread
  Stuffing P. 8 2
  •• Maple-Bacon
  Popovers P. 1 0 4
  •• Melted Leeks with
  Currants and Sage P. 2 9

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2016 DELILLE CELLARS

CHALEUR BLANC ($37)

This Washington white’s grape-

fruit aromas from Sauvignon

Blanc give way to richness and

length from Sémillon—and from

fermenting and aging in French

oak. It’s equally great for cellar-

ing or drinking right now with

roast turkey.

2015 DOMAINE BOUSQUET

GAIA RED BLEND ($20)

An Argentine blend of Malbec,

Syrah, and a touch of Cabernet

made using organic grapes, this

darkly fruity red with its soft

tannins is a tasty option for fall

entertaining.

2015 DOMAINE RATTE

TROUSSEAU À LA DAME ($37)

The region is Jura, in France; the

grape is Trousseau; and I loved

this wine’s sweet forest-berry

flavors, slight earthiness, and

dry-leaf tannins. This particular

bottle might be tough to track

down, so open your search to

other wineries in the Jura.

TURKEY LEG ROULADE with full-

bodied California Chardonnay:

2015 Ramey Russian River Valley

81

MUSHROOM TOASTS

WITH DÉLICE DE

BOURGOGNE with

crisp sparkling rosé:

NV Parigot Crémant

de Bourgogne Brut

28

STAFF-FAVORITE PAIRING

STAFF-

FAVORITE

PAIRING

Sausage and Fennel

Stuffing P. 4 4

SALADS & PICKLES

••• Brussels Sprouts and

Arugula Salad with

Buttermilk Dressing P. 4 5

••• Greens and Grapes with

Pecans and Pomegranate

Vinaigrette P. 8 2

•• Quick-Pickled Shallots

P. 4 5

• • Roasted Beets and
  Charred Green Beans
  P. 8 1

DESSERTS

• • Apple Pie à la Mode Ice
  Cream Sandwiches P. 8 3


• Black-Bottom Walnut Pie
  P. 9 2


• • Dark-Cherry Crumble Pie
  P. 8 6


• • Gingered Pumpkin Pie
  with Candied Pepitas P. 9 1


• • Honey-Flower Pie P. 8 7


• Master Pie Dough P. 8 9
  •• Meringue P. 4 1


• Purple Sweet Potato Pie
  with Coconut and Five-
  Spice P. 8 9


• • Vanilla–Brown Butter
  Sablé Cookies P. 3 8

key:

• fa st •vegetarian
  
  
  • staff favorite
  
  
  
  

COCKTAILS & APPETIZERS

•• Butterfly’s Breath P. 5 7

•• Carioca Quencher P. 5 7

• Chile-Sumac-
  Pomegranate Nuts P. 6 9
  ••• Far from the Tree P. 5 2
  ••• Mushroom Toasts with
  Délice de Bourgogne P. 8 1
  ••• Rob Rye P. 2 2
  •• Tourmaline P. 5 7

CONDIMENTS,

SAUCES & BROTHS

•• Best-Ever Turkey Gravy

P. 3 2

• Chipotle Gravy P. 3 5
  •• Cilantro Oil P. 4 2


• Cranberry-and-Citrus
  Chutney with Fennel
  Pollen P. 8 2
  •• Lemon-Pomegranate
  Cranberry Sauce P. 4 5


• Pimentón Gravy P. 3 5


• Porcini Gravy P. 3 5


• Rich Turkey Broth P. 3 5
  •• Toasted Coriander Seed
  Powder P. 4 5

What Ray’s Pouring Now Executive Wine Editor

Ray Isle’s favorite things to drink this month

RAY ISLE

PORTRAIT: CARY NORTON