Dear Wine Club Member,
Greetings from Truro
Vineyards, where we’re open all glorious fall and winter long, Thursday to
Saturday from 11am to 5pm, and Sundays Noon to 5pm.
If you’re on the Cape
during this special time of year, join us for a little offseason magic and
merrymaking: we’re lighting up our grounds on Friday, November 29 at 4:30pm
with a tree lighting, and our outdoor fire pits have never looked cozier. We
have warm, handcrafted cocktails and your favorite vintages by the glass, as
well as a gift shop stocked with elegant and whimsical finds perfect for
everyone on your list.
We’re sending along three
wines that do a wonderful job of highlighting the joys of fall and winter found
here on the tip of Cape Cod. This month’s intensely regional selections— our
Cranberry Red, 2017 Chardonnay, and 2016 Winemaker’s Select M. Blend—are ready
for every harvest table and holiday cheese plate, handcrafted for celebrations
large and small.
We hope you’ll also enjoy
the enclosed holiday gift: Cape Cod Beer Brittle, made with beer from the
Cape’s sole microbrewery and produced at Cabot’s Candy Shop in Provincetown. At
Truro Vineyards, we believe in sharing wines that make time with family and
friends full of laughter and love: We wish you the happiest of November feasts
and as always, look forward to welcoming you soon.
Cheers, The Roberts Family
Cranberry Red
A blend of Syrah and
Rougeon grapes and Cape Cod cranberries, this semisweet wine is fresh, bold,
and full of Beaujolais character. Enjoy with turkey or duck, or as an inspired
pairing with fruit and cheese plates, charcuterie, and festive passed appetizers.
2017 Chardonnay
With toasted oak aromas and
hints of ripe apple and vanilla, this wine is an instant transport to the
warmth and spice of late fall. A versatile wine with a citrusy finish, our 2017
Chardonnay is best served lightly chilled with broiled seafood, roasted
poultry, and pastas in cream sauce.
2016 Winemaker’s Select M.
Blend
A blend of Syrah, Malbec,
and Petite Verdot, our 2016 M. Select Blend is a wine of autumnal color and
rich flavor. This bottle opens up conversation over winter stews, artisan
pizza, roasted root vegetables, and similar seasonal comforts
CRANBERRIED SQUASH
1 Acorn squash, halved and
seeded
½ cup Truro Vineyards
Cranberry Red
½ cup carrots, julienned
½ cup sweet onion,
julienned
¼ cup butter
1 tablespoon honey
1 tablespoon lemon zest
Preheat oven to 350° F.
In a baking dish just large
enough to fit the squash halves, pour in the Truro Vineyards Cranberry Red.
Place the squash cut side down in the baking dish. Bake one hour or until soft.
Remove squash from baking dish and reserve wine.
In a sauté pan, melt butter
over medium-low heat. Add carrots and onions and sauté until carrots just begin
to bend, about 4-5 minutes. Add honey and lemon zest and half of reserved
Cranberry Red from the baking dish. Bring to a simmer.
Cut acorn squash into
quarters and place on a serving plate skin side down. Spoon carrot/ onion wine
sauce over the squash and serve.
Serves 4
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ROSEMARY PUMPKIN SOUP
3 Sugar Pumpkins, about 5-6
inches in diameter
4 T Olive Oil
Coarse salt and Pepper to
taste
2 large sprigs fresh
rosemary, leaves removed
4-6 cups chicken stock
(optional vegetable stock for a vegan soup)
2 teaspoons ground cumin
½ teaspoon or more to taste
red pepper flakes
Preheat oven to 425˚.
Cut pumpkins into chunks
about 1 inch roughly. Set aside seeds to roast if desired. Put in a large
cookie sheet with a 1-inch lip, lined with foil. You may need two cookie
sheets to hold all the cut pumpkin pieces. Toss the pumpkin pieces with
olive oil, salt and pepper to taste, and the rosemary leaves. Roast until
the pumpkin pieces are thoroughly cooked through and soft.
When cool enough to handle,
blend the pumpkin with a little chicken stock in a food processor or blender
adding just enough stock to make a purée. You may need to do this in
several stages depending on how large your food processor is or you may opt for
a food immersion blender in a Dutch oven.
In the Dutch oven, warm the
puréed soup over medium heat adding more chicken stock to your liking of
thickness. Adjust seasoning and add the cumin and red pepper flakes.
You may serve with a few
roasted pumpkin seeds on top.
Serves 6
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LEFTOVER TURKEY CARNITAS
Any amount leftover cooked
dark-meat turkey (thighs and drumsticks)
1 orange, preferably sour, per
pound (450 grams) of leftover turkey meat
1 medium onion (about 6 ounces;
175 grams) per pound (450 grams) of leftover turkey meat
2 bay leaves per pound (450
grams) of leftover turkey meat
2 tablespoons vegetable oil,
chicken fat, turkey fat, or duck fat per pound (450 grams) of leftover turkey
meat
Kosher salt
Combine turkey (with bones if available),
orange, onion, and bay leaf in a pot that fits them snugly. Add enough water to
cover halfway. Cover and bring to a boil, then reduce to a bare simmer and cook
until turkey is fall-off-the-bone tender, 45 minutes to 1 hour. Discard orange,
onion, and bay leaves and drain turkey well. Shred turkey and discard bones.
Heat oil or fat in cast
iron or nonstick skillet over medium-high heat until shimmering. Add turkey and
spread into an even layer. Cook, without moving, until meat is well browned and
crisp on the bottom, about 5 minutes. Stir turkey to incorporate the crisp bits
and introduce new soft bits to the bottom. Continue this process until the
turkey is as crisp as you like it (I like mine quite crisp). Season with salt.
Turkey carnitas can be used in place of pork carnitas in any recipe. Try them
in a taco with onion, cilantro, and lime juice; on top of nachos; or in a
burrito or quesadilla.