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Holiday Recipes & Summerhill Wine Pairings
Spiced Pumpkin Pie
PAIRED WITH 2020 EHRENFELSER ICEWINE NCO
This classic pumpkin pie, with its warm spices, pairs exquisitely with the sweet and aromatic profile of Summerhill’s Ehrenfelser Icewine, making each bite a delightful exploration of flavour.
Pie Crust
- 1 ¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup butter, chilled and diced
- ¼ cup ice water
Pumpkin Filling
- 2 cups pumpkin puree
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1 cup heavy cream
- 1/4 cup milk
Prepare the Pie Crust
In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork until dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes. Preheat oven to 425°F (220°C). Roll out dough on a floured surface to fit a 9-inch pie plate. Place crust in pie plate, trim excess, and crimp edges.
Make the Pumpkin Filling
In a large bowl, whisk together pumpkin puree, sugar, salt, cinnamon, ginger, cloves, and nutmeg. Beat in eggs, cream, and milk until smooth. Pour filling into the prepared pie crust, smoothing the top with a spatula.
Bake the Pie
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours to allow the filling to set.
Serve slices with a glass of Summerhill’s 2020 Ehrenfelser Icewine. The wine’s notes of honeyed apricot, tangerine, peach, and ginger will enhance the spices of the pie beautifully.
Citrus and Herb Roast Turkey
PAIRED WITH CIPES BRUT NV
This roast turkey, with its aromatic herb butter and hints of citrus, creates a perfect pairing for Summerhill’s Cipes Brut, enhancing both the food and the wine with each bite.
Turkey
- 1 whole turkey (about 12-14 pounds), thawed and patted dry
- Salt and freshly ground black pepper
- 1 orange, quartered
- 1 lemon, quartered
- 1 apple, quartered (preferably Honeycrisp to echo the wine’s notes)
- 1 onion, quartered
- 3 cloves of garlic, smashed
For the Roasting Pan
- 2 cups chicken broth
- 1 cup dry white wine (optional)
- Additional onions, carrots, and celery, roughly chopped
Herb Butter
- 1 cup unsalted butter, softened
- 2 tbsp fresh lemon zest
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 2 tsp salt
- 1 tsp black pepper
- The addition of apple and citrus not only infuses the turkey with a delightful freshness but also mirrors the Honeycrisp apple and citrus notes of the Cipes Brut.
- Serve this turkey with sides that highlight light and fresh flavors, such as a green bean almondine or a crisp pear salad, to complement the vibrant character of the wine.
Prepare the Turkey
- Preheat the oven to 325°F (165°C).
- Season the cavity of the turkey with salt and pepper. Stuff with the orange, lemon, apple, onion, and garlic.
- In a small bowl, combine the softened butter with lemon zest, parsley, thyme, rosemary, salt, and pepper. Mix well.
Apply the Herb Butter
- Gently lift the skin of the turkey and spread half of the herb butter underneath, directly on the meat. Rub the rest of the butter all over the outside of the turkey, coating it evenly.
Roast the Turkey
- Place the roughly chopped onions, carrots, and celery in a roasting pan and lay the turkey on top. Pour chicken broth and white wine into the pan.
- Tent the turkey with aluminum foil and roast in the preheated oven. A good rule of thumb for cooking time is about 13 minutes per pound. Baste the turkey every hour with pan juices.
- About 30 minutes before the end of roasting, remove the foil to allow the skin to become golden and crispy.
Rest and Serve
- Once cooked (internal temperature should reach 165°F/75°C at the thigh), remove the turkey from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring the meat is succulent.
- Carve the turkey and serve with pan juices drizzled over the top.
Creamy Garlic Mashed Potatoes
PAIRED WITH THE PINOT GRIS 2022 ORGANIC
This garlic mashed potatoes recipe, offers a comforting yet elegant side that pairs exquisitely with the nuances of Summerhill’s Pinot Gris Organic, making it a sophisticated addition to any meal.
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 8 cloves garlic, peeled
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Cook the Potatoes and Garlic
Place the potatoes and whole garlic cloves in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender and can be easily pierced with a fork, about 20-25 minutes.
Heat Cream and Butter
While the potatoes are cooking, combine the heavy cream and butter in a small saucepan. Heat over low heat until the butter melts and the mixture is warm. Do not boil.
Drain and Mash
Drain the potatoes and garlic well. Return them to the pot or move them to a large mixing bowl. Using a potato masher, begin to mash the potatoes and garlic together. Slowly add the warm cream and butter mixture, continuing to mash until the potatoes are smooth and creamy.
Season and Finish
Stir in salt, and black pepper.
Serve the garlic mashed potatoes warm. The creamy texture and the infusion of garlic make this side dish a luxurious complement to the soft and aromatic profile of the Pinot Gris Organic from Summerhill.
Mushroom and Herb Stuffing
PAIRED WITH THE 2021 ORGANIC MERLOT
This stuffing, with its savoury mushroom blend and aromatic herbs, is designed to perfectly capture the essence of Summerhill’s Organic Merlot , making it an unforgettable part of your meal.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 1 pound mixed mushrooms, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 loaf day-old bread, cubed and dried
- 1 1/2 cups chicken broth
- 2 large eggs, beaten
Preheat your oven to 350°F (175°C). Grease a large baking dish with some butter or oil.
Sauté Vegetables
Heat olive oil in a large skillet over medium heat. Add the onion and celery, cook until they soften, about 5 minutes. Add the garlic and mushrooms, and continue to cook until the mushrooms are golden and the vegetables are tender, about 10 minutes. Stir in the thyme, sage, parsley, salt, and pepper, and cook for an additional 2 minutes.
Prepare the Bread Mixture
In a large bowl, toss the dried bread cubes with the mushroom and herb mixture until well combined. Pour over the chicken broth and beaten eggs, and gently mix until the bread is evenly moistened. If the mixture seems dry, add a little more broth.
Bake the Stuffing
Transfer the stuffing to the baking dish, cover with foil, and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, until the top is golden brown.
Serve the stuffing warm alongside the roast turkey. Pair with the Organic Merlot from Summerhill. The wine will draw out the deep, savoury notes of the mushrooms and herbs.
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