All
Reviews
Articles

Want breaking news
in the wine world?

Want breaking news in the wine world?

Sign up for the
Beverage Industry Enthusiast
newsletter for a weekly
rundown on the latest.

Sign up for the Beverage Industry Enthusiast weekly newsletter

Please enter a valid email address

We will never share your email address

privacy policy
×
SUBSCRIBE TO
NEWSLETTERS

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories
Please enter a valid email address
privacy policy
×
Please enter a valid email address
×
Thank You!

We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast.

Now you'll be the first to hear about:

  • Exclusive discount offers on wine accessories and storage
  • Wine Ratings
  • Food and cocktail recipes
  • Wine event invitations...and more!
×

×
  • Wine & Ratings
    • Wine Features
    • Ratings
    • The Enthusiast 100
    • 100 Wines Under $15
    • 100 Wines to Cellar
    • Cabernet Sauvignon
    • Pinot Noir
    • Malbec
    • Chardonnay
    • Champagne
  • Wine Basics
    • Featured Wine Basics
    • Red Wine
    • White Wine
    • Wine & Food Pairings
    • Wine Terms
    • Wine 101 Videos
  • Drinks
    • Featured Drinks
    • Spirit Ratings
    • Vodka
    • Tequila
    • Whiskey
    • Top 100 Spirits 2015
    • Cocktail Recipes
    • Beer and Cider Ratings
  • Food
    • Featured Food
    • Popular Recipes
    • Chefs & Trends
  • Travel
    • Featured Travel
    • Italy’s Seaside Paradise, Cinque Terre
    • Where To Eat and Drink in Hudson, NY
    • Wining and Dining on Spanish Slopes
  • Trade News
  • Advertise
  • Subscribe
    • Print
    • Digital Editions
    • RSS
    • Tasting Guide App
  • Sign In / Sign Up
  • Read About Wine
  • Buy Wine Accessories
    Go to WineEnthusiast.com
  • Buy Wine
    Go to WineExpress.com
  • Gift Registry
    Go to ThirstyNest.com
 

Sign in

Not a member? Sign up

With an account

  • Sign in with Facebook
  • Sign in with Google

With your member account

Forgot password?
Sign in Cancel
 

Sign in

  • Sign in with Facebook
  • Sign in with Google Plus

Log In
Not a member?Sign up
Forgot password?
 

Sign up to leave a review!

Already a member? Sign in

With an account

  • Sign up with Facebook
  • Sign up with Google

Create a member account

Learn, discover and get special offers with our email newsletters.

Sign up Cancel privacy policy
 
 

Enter your email to retreive your password.

Remember your password? Sign in
Not a member? Sign up

Retrieve Cancel
 
Sign in
  • Wine & Ratings
      • Ratings
      • 100 Wines Under $15
      • Top 100 Wines to Cellar
      • The Enthusiast 100 of 2017
      • 2018 Vintage Chart
      • Cabernet Sauvignon
      • Pinot Noir
      • Malbec
      • Merlot
      • Zinfandel
      • Chardonnay
      • Sauvignon Blanc
      • Riesling
      • Champagne
      • Prosecco
    • The Wine Enthusiast Guide to Art & Wine
  • Wine Basics
      • Red Wine
      • White Wine
      • Wine & Food Pairings
      • Wine Terms
      • Wine 101 Videos
      • The Wine Enthusiast Podcast
      • Prosecco Superiore DOCG
    • How Amelia Fais Harnas Turns Painting with Wine into an Art Form
    • One on One with Philippe Starck
    • Illustrator Ralph Steadman on Wine and Label Design
  • Drinks
      • Spirit Ratings
      • Vodka
      • Tequila
      • Whiskey
      • Bourbon
      • Top 100 Spirits of 2017
      • Top 25 Beers
      • Cocktail Recipes
      • Beer and Cider Ratings
      • Drinks Videos
    • Simple Cocktail Recipes for Leftover Wine
    • Why It's Italian Craft Beer's Time to Shine
  • Food
      • Popular Recipes
      • Winter Pairing Guide
      • 100 Best Wine Restaurants
      • Chefs & Trends
      • Hosting
      • Wine and Cheese Pairing
      • Food Videos
    • Explore the Diverse Flavors of Modern Southern Cooking
    • Caramelized Fennel Salad with Blue Cheese and Red-Wine Cherries
    • The Complex Flavor of Beets
  • Travel
      • Top 10 Wine Getaways of 2018
      • Napa Valley Winery Guide
      • How to Tour Wine Country
      • California Travel Guide
      • Wine Lover's Guide to Spain
      • South America Travel Guide
      • Explore Languedoc
    • Top 10 Wine Getaways of 2018
    • How to Get the Most Out of Your Next Wine Vacation
    • Wine Bars Serving Up Beautiful Design
  • Trade News
      • Importer Connection
      • Wine Star Award Winners
      • Wine Star Awards Videos
      • Advertise
    • Wine Enthusiast's 2017 Wine Star Award Winners
    • Winemakers Hope Their Volcanic Vineyards Blow the Top Off Sales
    • Blended White Wines Fight for Fair Share of Retail Space
  • Subscribe
      • Digital
      • Print
      • Tasting Guide App

A Simple and Stylish Feast

Simplify your menu for a tastier and more stylish celebration.
By Wine Enthusiast
1of9
Back
  •  
Start

"Remember the true spirit of the holidays."

Ugh.

You’ve heard this sentiment more than “Jingle Bells,” and no doubt have long avoided the pitfalls of the season’s commercialism. 

Yet, strangely, this well-intentioned mantra is often overlooked when we host during the holidays. 

While inviting loved ones over for a homemade feast is inherently giving and caring, the festivity’s true meaning is easily muted by the mere routine of it all. We’re not bad people. We’re just on autopilot, replicating the gatherings of year’s past—from the casual, charmless buffet to the annual formal affair, where everyone silently agrees it feels forced.

Traditions must be honored, but we shouldn’t lose sight of why we began them in the first place. Isn’t it time to reinvigorate your celebration of the people in your life you hold dearest? 

The solution to carrying the spirit beyond the invitations is ridiculously uncomplicated: Have simplicity steer your dinner’s menu and style, allowing conversation, sharing, laughter and love to be your ultimate centerpiece. 

Start with pledging to use only seasonal ingredients, even with those hand-me-down recipes. And whenever you can, buy from local farmers and markets. It not only strengthens community, but ensures your dishes will taste as fresh and flavorful as possible.

For your décor, go natural, but do so sparingly. Bare wood tables (instead of blanketing tablecloths) and casually placed fresh herbs and evergreen create high rustic style that’s warm and inviting. 

The best part of this minimalist approach is it will feel more thoughtful to your guests, yet requires far less worry and work. Indeed, the hardest part is committing to doing something slightly different this year. 

Here’s our easy-to-follow guide and menu to inspire you to take that initial step, and make certain this return to the roots of your holiday tradition is a stress-free success.

—Mike DeSimone and Jeff Jenssen
Photos by David Malosh
Food Styling by Adrienne Anderson
Prop Styling by Nicholas Sherman

The Wines

Focus on pouring America’s better naturally grown and produced wines for your feast.


The Bubbly

Roederer Estate NV Brut: Kick the festivities off with this Anderson Valley sparkler made from estate-grown grapes.


The Whites

Silver Thread 2013 Doyle East Seneca Vineyard Riesling: This sustainably managed Finger Lakes winery produces lovely brisk and dry Rieslings. A single-vineyard selection, it boasts earthy mineral tones with layers of fresh flowers, apple and peach.

Bonterra 2013 Sauvignon Blanc: Bonterra is the leading producer of organically grown wines in California. This bright white works well with the crostini. 

Newton 2012 Unfiltered Chardonnay: Natural fermentation and no filtration create a wine with full fruit flavors. This Napa Valley pour will pair well with the chicken and earthy vegetables. 


The Reds

Hudson-Chatham 2013 Old Vines Masson Place Vineyard Pulteney Farm Baco Noir: Baco Noir is a hybrid grape grown in the northern U.S. and Canada. This family-owned winery in New York’s Hudson Valley has produced a winner, which has a flavor similar to Pinot Noir. 

Goldeneye 2011 Pinot Noir: This Anderson Valley standout has earned a Leadership in Energy & Environmental Design (LEED) Gold Certification for its farming practices. Mixed berry flavors and a hint of pepper won’t overpower the chicken. 

Hawk and Horse Vineyards 2009 Cabernet Sauvignon: Horses and cattle graze near these certified organic and biodynamic vineyards in Lake County. Flavors of plum and dark chocolate will complement the complex root vegetables.

Sutcliffe 2011 Cabernet Franc: A naturally farmed, handmade Cabernet Franc from the wilds of southern Colorado. This rich red has an earthiness that’s a natural match for both the herbed poultry and winter produce. 


The Sweet

Quady 2012 Essensia Orange Muscat: This dessert wine is sweet, but not cloying. It will work well with both apple and nut tarts and pies. 

The Menu

Start with simple 3-ingredient crostini that blend the sweet and savory. For  the main courses, it's lightly seasoned root vegetables and herb chicken, followed by an apple tart and pecan pie. And yes, it's OK to serve chicken at your festive occasion. It’s a crowd favorite, and you can easily find a local free-range chicken farm near almost every city in America. 

3-ingredient Sweet & Savory Crostini (pictured)

1. Hummus + Broccoli Rabe + Red Pepper Flakes 
2. Apple + Parmesan + Smoked Paprika
3. Pickled Cauliflower +  Egg + Green Olive 
4. Apple Butter + Brie + Pomegranate Seeds
5. Roast Pork + Pimento + Onion Chutney
6. Brussels Sprout Leaves + Sriracha Mayo + Bacon
7. Pumpkin + Goat Cheese + Caramelized Onions
8. White Beans + Radicchio + Rosemary


 

Herb-roasted Root Vegetables

A coating of extra virgin olive oil and gentle roasting coaxes the natural sweetness of the vegetables. Pungent oregano and rosemary complement the earthy flavors, while muted shades of green, cream and orange provide a striking visual on the plate. 

2 cups white parsnips, sliced    
2 cups carrots, sliced 
1 cup onions, sliced 
2 cups celery root, sliced 
1 cup leeks, sliced 
½ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon dried rosemary
½ teaspoon dried oregano

Preheat oven to 375˚F.

Place the parsnips, carrots, onions, celery root and leeks in a large roasting pan. Drizzle with olive oil and sprinkle with salt, pepper, rosemary and oregano, and toss well. Roast approximately 1 hour, or until vegetables are fork-tender. Serves 8.    

Oven-roasted Beets with Goat Cheese

What could be prettier than a medley of red and gold, topped with bubbling goat cheese? The sweet earthiness of the beets gets an added kick from sage and thyme, while goat cheese brings a touch of tang to the meal.  

3 cups red beets, sliced into rounds 
3 cups golden beets, sliced into rounds 
¼ cup extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried sage
8 ounces goat cheese

Preheat oven to 375˚F. 

Place the red and golden beets into a baking pan and drizzle with olive oil. Sprinkle with salt, pepper, thyme and sage, and bake for approximately 50 minutes, or until the beets are fork-tender. Remove and change oven setting to top broil. Crumble the goat cheese over the roasted beets, and broil until deep golden brown. Serves 8.  

Butter and Herb Chicken

Local free-range chicken has a texture and taste that surpasses even the best grocery store organic brand. Butterflying the bird makes an elegant presentation of this comfort food classic. Wait for the compliments as you bring this golden-brown beauty to the table. Plan on one chicken for every 5 guests. 

1 4-pound chicken, backbone removed 
8 tablespoons butter, softened, plus 2 tablespoons melted butter
1½ teaspoons salt, divided
1 teaspoon black pepper, divided
1 teaspoon dried rosemary 
½ teaspoon dried thyme
¾ cup Gruyère cheese, shredded

Preheat oven to 400˚F.

Using poultry shears, cut alongside both sides of the backbone and remove. (Discard or save for soup or gravy.) Lay the chicken flat on a baking pan. Starting at the top of the breast, carefully separate the chicken skin from the breast and thigh meat, using your fingertips and working your hand inward.   

Combine the softened butter, 1 teaspoon of salt, ½ teaspoon of pepper and the rosemary, thyme and cheese in a large mixing bowl.  

Using your hands, gently work the butter-herb-cheese mixture under the chicken skin, being careful not to tear the skin, until all of the mixture is used. With butter still on your hands, massage the outer skin of the chicken and sprinkle with the remaining salt and pepper. Place in the oven and roast for approximately 1 hour, or until the internal temperature is 165˚F.  

Using a pastry brush, coat the skin with the melted butter and roast for 5 more minutes, until skin is golden brown. 

Apple Tart with Pomegranate Seeds and Clementines

Turn a delicious apple tart into a holiday ornament with Clementine slices and pomegranate seeds. These two fruits grow in the Mediterranean during winter months. Though not local, they are seasonal and bring a bit of warmth and brightness to the holiday table. 

1 pie dough 
4 tablespoons butter, melted 
5 large Granny Smith apples, peeled, cored and cut into ¼-inch slices
4 tablespoons brown sugar
2 tablespoons cranberry sauce
2 tablespoons orange marmalade
Seeds from 1 pomegranate
3 Clementine sectioned

Roll out the pie dough on a lightly floured surface. Place the dough into a buttered 2-piece tart pan and pierce the bottom with a fork. Refrigerate for 30 minutes.

Preheat oven to 400˚F. Arrange the apple slices in the tart pan in concentric circles. Whisk together the melted butter, brown sugar, cranberry sauce and orange marmalade in a small bowl and drizzle over entire tart. Return the filled tart to the refrigerator for 15 minutes.

Bake for approximately 1 hour, or until the crust is golden brown and the apples are tender when pierced with a toothpick. While the tart is still warm, top with pomegranate seeds and Clementine slices. Serves 8.

Bourbon, Almond and Pecan Pie

Nuts are a winter staple, and  baking it will fill your home with that quintessential holiday spice aroma.

For the filling:  
1 pie dough
2 cups firmly packed dark brown sugar
4 large eggs, whisked
4 tablespoons butter, melted
4 teaspoons Bourbon
1 teaspoon vanilla extract 
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 cup almond halves
1 cup pecan halves

Roll out the pie dough on a lightly floured surface. Place the dough into a buttered metal pie pan. Pierce the bottom with a fork. Refrigerate for 30 minutes.

Preheat oven to 350˚F. Combine the brown sugar, eggs, butter, Bourbon, vanilla, nutmeg and cinnamon in a large mixing bowl. Toss in the almonds and pecans until well combined. Pour the filling into the pie pan, and bake until crust is golden, approximately 45 minutes. Allow the pie to cool before slicing, then plate with fresh whipped cream or vanilla ice cream. Serves 8.   


Our Tasty No-frills chilled Pie Dough

1¼  cup flour
1 teaspoon salt
½  cup butter
1 egg

To make the dough, combine the flour and salt in a glass mixing bowl. Using your fingers, rub in the room-temperature butter until the mixture looks like small breadcrumbs. Make a well in the center and add the egg. Hand mix well and add ice water as necessary until the dough holds together, approximately 2–3 teaspoons. Remove the dough and shape into a ball. Cover dough with plastic wrap and refrigerate for 1 hour.  Makes one pie crust.

Entertaining Tips

The Hello: Greet your friends with sparkling wine and trays of simple, beautifully arranged crostini. 

The Table: For high rustic table style, remember: Less is more. 

Date Night: The blue cheese and almond stuffed date is a dinner party catch-all. It works as a canapé, a main-course flourish and a bite-size dessert. 

The Takeaway: Send guests home with a mulled wine spice mix in a muslin bag that can be added to any recipe. We love coming two cinnamon sticks, a candied orange, a few each of juniper berries, pink peppercorns, cloves, star anise and two pinches of allspice and nutmeg. 


For more hosting tips and tricks, check out our Wine Lover's Guide to Hosting >>>

Ash-Roasted Carrots with Super Seed Granola
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
Start
  • Ash-Roasted Carrots with Super Seed Granola
  • Vinitaly 2018 Showcases in Italian Wine Trends
  • Vinitaly Sees More Than 6% Increase in Accredited Buyers
1 of 9
Ash-Roasted Carrots with Super Seed Granola
View All
Published on December 8, 2014
Back
About the Author
Wine Enthusiast
@WineEnthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.

SUBSCRIBE TO
NEWSLETTERS

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories
Please enter a valid email address
privacy policy

Top Reads
  • 1
    What Does it Mean When the Same Grape has Different Names?
  • 2
    How New Jersey is Producing Some of the Best Wines in the East
  • 3
    How California's Central Coast Winemakers are Making Grenache Their Own
  • 4
    Wine Enthusiast Podcast: Volcanic Wines
  • 5
    How Haiti is Making Some of the Best Rum on Earth

You Might Like

from Zergnet

ZergNet
Subscribe for as little as $1.79 an Issue! $1.79 an Issue!
  • Privacy Policy
  • WINEMAG.COM
    • Wine & Ratings
    • Wine Basics
    • Drinks
    • Food
    • Travel
  • About Us
    • Meet the Editors
    • Contact Us
    • Career Opportunities
    • Charity Partners
    • Privacy Policy
  • Subscribe
    • Print
    • Digital
    • RSS
  • Trade
    • Advertise
    • Importer Connection
    • Beverage Industry Enthusiast
    • Wine Star Awards
    • Submit for Rating
    • Classifieds
Mobile App Links
Tasting Guide App

Search thousands of Wine, Beer and Spirits ratings from the editors of Wine Enthusiast in one amazingly simple and beautiful app.

Copyright ©2018 Wine Enthusiast Magazine. All rights reserved.
  • Wine Enthusiast
  • Wine Express
  • Home Page

The World in Your Glass