November 10, 2010
PAIR THIS: An Allrecipes.com Special
Creole Cornbread Stuffing Vs. 2007 Bartholomew Winery Reciprocity
By Antoine Pin - Winemaker @winos_seattle
Edited by Iris Higgins - The Daily Dietribe Blog @dailydietribe
I believe wine goes with everything. Over the years, I’ve paired various meals, activities and even songs with wine. As a winemaker, I relish the chance to take that first sip and try to figure out what that particular wine would go best with. Perhaps it’s pairing a bottle of red wine with a New York strip, white wine with seafood or poultry, or better yet, a warm Sunday afternoon outside with a good book in one hand and a glass of rosé in the other. I’ve even paired a Michigan Pop-Rock with a $15 red blend. But today's pairing is a first for me. Thanksgiving is coming here in the United States and I’ve found my stuffing pairing. Stuffing?? Who pairs wine with stuffing?? Well I’ve found a great little wine to do it with.
Two weeks ago, my associate and best friend, Nick and I were invited by the staff of Allrecipes.com here in Seattle, WA to come join them for an Artday Stuffing Tweetup and filming of their webcast. Great idea I thought. As we walked into the Allrecipes.com test kitchen, we were immediately greeted by not only the crew at allrecipes, but also a wonderful odor of thanksgiving stuffing. On the counter between the reception desk and the test kitchen, were four prepared stuffing dishes, all steaming hot and ready to be tested. Immediately my mouth watered. Only one thought entered my mind. "Yum."
Four stuffing dishes were calling our names and as soon as I got a plate in my hand I dove in. The first was a wonderfully prepared Slow Cooker Stuffing, deep brown in color with chunks of mushrooms, onions and celery. Next was a golden brown in color Moist and Savory Stuffing with its chunks of celery and onions and a deep black pepper nose. To the right of that was the Awesome Sausage, Apple and Cranberry Stuffing. This one was loaded! Loaded with pieces of apple and sausage. Whole bright red cranberries lit up this stuffing making it stick out like a beacon to my tastebuds. But for me the one that really “took the cake”, was the Creole Cornbread Stuffing. It had a profound essence of thyme, cayenne pepper, Oregano and an assortment of other spices. The texture was slightly moister than most other stuffings that I have had in the past. That came from the cornbread used as a base ingredient. For me it wasn’t the texture though. The spices were what hit my palate like a ton of hot red bricks. The burst of flavor just claimed its space in my mouth. As soon as I smelled this dish, I knew the wine I was drinking was going to complement it perfectly. Would the dish compliment the wine though?
I had brought a bottle of 2007 Bartholomew Winery Reciprocity from the Horse Heaven Hills viticulture area of Washington State. Owner and winemaker Bart Fawbush, who just so happens to be a friend of mine, came out with this stellar blend of 50% Cabernet Sauvignon and 50% Carmenère back in June. Bart has a tendency to find the most interesting types of grapes and either blend them or just simply produce them straight. With the help of his “Rockstar” consulting winemaker Robert O. Smasne, Bart has some of the most intriguing and best made wines in the state of Washington. The nose on this blend is a rousing dose of black peppercorns, white pepper, raspberries, black twizzlers, leather and clove. Intense. The taste is unreal. Chewing tobacco and the peppercorn are here in full effect. Dark cherries, black plums on the mid palate and a long lingering feel in the mouth. Perfect for this Creole Cornbread Stuffing.
The big dark fruit complemented the soft white pepper and onion notes on the initial tastes of the stuffing, but as it lingered around and the wine was paired up in my mouth, the dark licorice blended incredibly with the stuffing’s cayenne pepper and black pepper. They both rocked each other. It’s not common that you can pair a red blend as intense as the 2007 Bartholomew Reciprocity with a Creole Cornbread Stuffing. This time though, it worked. This is what I’ll be drinking this year on Gobble Day and I am definitely making this stuffing from Allrecipes.com. Forget the turkey. This year, it's all about the stuffing.
Happy Thanksgiving. Cheers.
Reciprocity represents the give and take between cabernet sauvignon and carmenère similar to yin and yang, the juicy plum of cab and the exotic spicing represented by american grown carmenère. Whether its bbq or an aperétif, reciprocity has made many fans in the Pacific NW.”
Bart Fawbush / Owner – Winemaker – Bartholomew Winery
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Recipe & Wine Information: CREOLE CORNBREAD STUFFING & 2007 BARTHOLOMEW RECIPROCITY
• 2 cups unbleached all-purpose flour
• 2 cups stone ground cornmeal
• 2 tablespoons baking powder
• 1 teaspoon salt
• 4 tablespoons white sugar
• 5 eggs, beaten
• 6 tablespoons butter, melted
• 3 cups buttermilk
• 2 tablespoons salt
• 2 teaspoons ground white pepper
• 2 teaspoons ground black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 4 teaspoons dried oregano
• 2 teaspoons dried thyme
• 6 tablespoons chopped fresh basil
• 4 bay leaves
• 1 cup minced onion
• 1 cup chopped green onions
• 1 cup chopped parsley
• 2 cups chopped red bell pepper
• 2 green chile peppers, chopped
• 2 tablespoons minced garlic
• 1 cup butter
• 2 cups chicken broth
• 1 tablespoon hot pepper sauce
• 2 cups evaporated milk
• 7 eggs, beaten
1. CORNBREAD: Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9 inch pan.
2. Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
3. Combine the 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry while mixing on low with a mixer. Mix just until no dry ingredients remain. Pour into prepared pan.
4. Bake until top is browned & a toothpick comes out clean, about 55 min. Allow to cool completely.
5. STUFFING: In a small bowl combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
6. In another bowl combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
7. Melt 1 cup butter in a large fry pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix. Add the evaporated milk and 7 eggs OFF THE HEAT. Make sure to stir well when adding the eggs. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl and cover. Cool before stuffing turkey.
2007 Reciprocity by Bartholomew Winery is currently available in 12 US States for direct shipment: AZ, CA, CT, DC, FL, IL, NY, OH, OR, VT, WA, and WY. You may feel free to reach Bart Fawbush by email: firstname.lastname@example.org or Twitter @bartholomewwine --- http://www.bartholomewwinery.com
Big thank yous to:
Bart Fawbush - Bartholomew Winery @bartholomewwine
Kevin Ryan - For the Recipe
Jen Miller - Allrecipes.com @allrecipesnews
Stephanie Robinett - Allrecipes.com @ar_stephanie
Iris Higgins - The Daily Dietribe Gluten Free Blog - @dailydietribe
Nick Nanry - Vertical Selections Wine Brands @nicknanry
Antoine Pin - Parallel Winos LIVE - @winos_seattle