Turkey Confidential (Part 2)

Twas the day after Thanksgiving

And all through the land

Leftover turkey was served

Dry, boring and bland.”

But NOT at the Bubbly Professor’s house, because she has spent the last few years collecting and perfecting recipes that use leftover turkey in disguise! 

If your leftovers need a boost, try this fancy-sounding “Insalata di Turchia Riservate” with gorgonzola crumbles, roasted walnuts, and green apples. No one will know it’s leftover turkey in disguise, or that “Insalata di Turchia Riservate” is simply Italian for “Turkey Salad Confidential.” 

This salad would go well with a number of white wines, but my choice would be Chenin Blanc, especially this one.

Bubbly Professor’s Insalata di Turchia Riservate

Ingredients:

  • 4 cups mixed salad greens (I like the field green type with a bit of arugula, but this is leftover day so use whatever you have on hand!)
  • 2 cups leftover turkey, shredded
  • 1 green apple, cored and julienne
  • 1 cup cherry tomatoes, halved
  • 4 ounces gorgonzola cheese
  • 2 oz. grated Parmesan Cheese
  • 1 cup roasted walnuts
  • 1/4 red onion, sliced as thinly as possible

For the dressing:

  • 1/2 cup freshly squeezed orange juice
  • 2 T. Balsamic Vinegar
  • 2 T. Olive Oil
  • Salt and pepper to taste

Procedure:

  1. Make the dressing by whisking all the ingredients together in a large bowl.  We’ll use the bowl later to finish the salad.
  2. Place the julienned apples in the dressing as soon as possible after cutting in order to prevent browning.
  3. Place the salad greens, the shredded turkey, the gorgonzola, Parmesan, and the roasted walnuts in the bowl with the apples and the dressing; toss to coast. Taste the salad and adjust for salt and pepper if needed.
  4. Divide the salad among four dinner plates and garnish with the cherry tomatoes and red onion.
  5. Serve with some nice bread or rolls and don’t forget to gloat a bit about the healthy meal you just served! 

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas…

Perfect Pairings: Wines for Thanksgiving

When pairing wines with a big turkey dinner, it’s time to take sides. 

By “taking sides” I mean that you need to choose your wines with a mind to the varied tastes and flavors of your side dishes.  Turkey – the main event –  is actually quite neutral in flavor and can pair nicely with a variety of wines.  Side dishes for turkey, however, include the sweet (think yams topped with mini marshmallows), the spicy (sausage stuffing),  the salty (gravy), and the tangy (pickles, olives, and cranberry sauce). 

It takes a fruity, acidic wine with no chance of clashing flavors to match that schizo of a meal.   

I know this subject has been talked to death, that opinions on the matter run hot, and what the world needs now is hardly one more blog post on what wines to serve on Thanksgiving.  So, it is with humility and a bit of trepidation that I offer the following “Bubbly Professor Rules” on wines for Thanksgiving.

Rule #1 – Choose a Wine with Lots of Crisp, Lively Acidity:  Tangy foods, such as cranberry sauce, citrus, or anything from the relish tray, need to be paired with wines that can stand up to the challenge.  To be safe, serve a wine that has lively acidity to begin with and your wine will maintain its balanced flavor even in the presence of acidic foods.

Rule #2 – Choose a Wine with Lots of Fruity Flavors:  Cranberry Sauce, Sweet Potatoes, Creamed Corn and Yams…due to the fact that they have a degree of sweetness, these foods require a wine that has a very fruit-forward style. A wine with a hint of sweetness is ideal, as any sweetness in a food will diminish the fruitiness or sweetness of a wine.  It’s best to start with a wine with a good deal of fruit flavors, and maybe even sweetness, in order to preserve the wine’s balance with these types of foods.

Rule #3 – Choose a Wine that is Low to Moderate in Tannin:  Tannin is an integral part of the taste, flavor, and structure of most red wines, and the component that gives many wines their “grip” and a “velvety” feel in others.  So, even though we love it, we must be careful with tannin in the wines we serve on Thanksgiving, as too much tannin can clash with salty tastes or spicy flavors.  To avoid a clash of the titans that might end up with a metallic or bitter taste in your mouth, keep those red wines low in tannins and smooth!

Rule #4 – Choose a Wine with Very Little, if Any, Oak:  Oak is a beloved flavor enhancer of many wine styles.  However, highly oaked wines can clash with some food flavors.  Flavors that are slightly sweet, a bit fruity, or a tad spicy can all spell trouble when combined with oak!

Rule #5 – Choose a Wine that is Moderate in Alcohol:  Alcohol, while part of what makes wine so delightful, has a tendency to clash with certain tastes and flavors, and with all the flavor mingling going on at Thanksgiving, a clash is likely.  If at all possible, keep your wine choices in the moderate alcohol range.  Let’s face it…turkey already has enough drowsiness-inducing tryptophan to put you to sleep.  We don’t need any help from excessive amounts of alcohol!

Bubbly Professor’s Wine Suggestions For Your Turkey Dinner: 

  • Riesling from Alsace, Germany, or Washington State
  • Viognier from Texas, California, or The Rhône Valley of France
  • Unoaked Chardonnay
  • Bubbly – Any dry or semi-dry Methode Champenoise Sparkling Wine
  • Prosecco
  • For the adventurous…Sparkling Shiraz
  • For the less-than-adventurous…Moscato d’Asti
  • Dry Rosé – an all-around great choice!
  • Zinfandel from Lodi or Sonoma
  • Pinot Noir from Burgundy, California’s Central Coast or Oregon
  • Malbec from Argentina
  • Shiraz from Australia
  • Beaujolais
  • Or, of course, you can use this philosophy:  Serve anything you like…it’s just one day out of life!

Happy Holidays, Everyone!! No matter what you serve, enjoy the day and give thanks for all the good things in your life! 

Wine Grape Cheat Sheets: Zinfandel

Zinfandel – The Soundbyte:

Zinfandel is known as “California’s Mystery Grape” and its roots are somewhat in question.  An old-fashioned legend says that Zinfandel vines of the “vitis vinifera” species native to Europe were growing happily in California before European settlement of the New World.  This was fun to believe for a while, but today we have at least an inkling of what really happened.  Most likely, today’s Zinfandel traveled from Croatia to Vienna during the Habsburg Monarchy’s rule over Croatia.  Some cuttings ended up in the Imperial Nursery in Vienna, and from there were sent to a horticulturist in Long Island, who sent some vines out to Califoria, where Italian immigrants working the gold rush appreciated the grape’s sturdy, robust style and planted them with enthusiasm, only to abandon their vineyards when the gold rush fizzled out.  These vineyards, and their mystery grapes, were then rediscovered years later with the post-prohibition wave of California winemakers. Quite a story, right?

DNA fingerprinting has revealed that today’s Zinfandel is genetically equivalent to the Crljenak Kaštelanski grape of Croatia  and is most likley the parent of the rather well-known Croatian grape known as Plavac Mali, although some people declare that Plavac Mali and Zinfandel are the same grape.  Zinfandel is also well known for being either identical or very closely related to the Primitivo variety traditionally grown in Puglia. Perhaps now the honorary title of “California’s Mystery Grape” makes sense.  Wherever it came from and whatever you call it, Zinfandel has proved itself as a hardworking, heat-seeking, robust grape. 

 Typical Attributes of a Zinfandel Based Wine:

    • Fruit-forward,  intense fruit flavors…the aromas and flavors of blackberry, cherry and plum are quite recognizable. 
    • In my wine tastings I generally introduce Zin as “Blackberry/Black Pepper/Black Licorice.”  It’s a pretty good Zin cliché.
    • Medium to high alcohol…sometimes 15% or more.
    • Medium to full  body; more likley towards the full.
    • Medium to high tannin combined with lively acidity.  Warm weather growing areas can mellow the tannins to the velvety type, but they remain quite high.
    • Red Zinfandel’s spice, fruit, and acidity make it a very food friendly wine.
    • Yes….the  Zinfandel grape can be made in the “White Zinfandel” style.  To make white zinfandel, the wine is allowed to ferment on the intensely colored red grape skins for a day or  two, just until the juice turns a light pink color.  At this time, the juice is pressed off  the grape skins while the fermentation process finishes.  While it is true that your Mama’s White Zinfandel most likely had a touch of residual sugar and this style remains popular today, Zinfandel is also made into crisp, dry, serious rosé.
    • Late harvest Zinfandel is often made into a luscious, complex dessert wine; one of my favorites is “Zinnie de Potelle” by Chateau Potelle.
    • Some winemakers freeze their late harvest (or regular harvest) Zinfandel grapes to make to make “ice wine-style” dessert wines, often with cute-cute-cute names such as “Fro-Zin”.

Typical Aromas of a Zinfandel-Based Wine:

  • Fruity
    • Blackberry, Blackberry  Jam, Boysenberry, Boysenberry Jam, Raspberry, Raspberry Jam, Plum, Ripe Cherry, Pomegranate, Raisin, Prune
  • Spicy
    • Black Pepper, Cinnamon, Clove, Nutmeg, Allspice, Anise, Licorice, Chocolate
  • Wood-derived:
    • Oak, Vanilla
  • Sometimes:
    • Maple, Mushroom, Mint, Mineral

Where The Best Zinfandel is Grown:

  • California, especially SonomaValley, Amador County, the Sierra Foothills, and Lodi. 
  • The south of Italy, where it goes by the name “Primitivo”.
  • Croatia, where it is sometimes called “plavac mali, ” although now it is assumed that plavac mali is a close relative of Zinfandel, but not exactly Zinfandel.  (See “the mystery”, above.)
  • The Texas High Plains AVA in Texas.  Dallas winemaker Benjamin Calais of Calais Winery has just released “Tailleur 2010”, a delicious 75% Zinfandel – 25% Sangiovese blend from 100% High Plains fruit.
  • While California remains  Zinfandel’s favorite adopted home, it is having some success in South Africa,  South America, and Australia.   

Food Affinities – Base Ingredients:

  • Beef, Lamb, Venison, Pork, Chicken, Turkey, Duck, Sausage

Food Affinities – Bridge Ingredients:

  • Spicy Foods
  • Spicy, Slightly Sweet Foods like Barbeque Sauce or Hoisin Sauce.
  • Tex-Mex Flavors
  • Grilled Flavors, Smoky Flavors
  • Blue Cheese Bacon Cheeseburgers
  • Burgers with Caramelized Onions
  • Any type of burgers (even turkey burgers)
  • Sausage and Peppers
  • Eggplant, Mushrooms, Black Beans
  • Tomatoes, Sun-dried Tomatoes
  • Mint, Rosemary, Oregano 
  • Thyme, Cumin, Blackening Spices
  • Onions, Shallots
  • Walnuts, Pecans, Hazelnuts
  • Chocolate – which many people love, but the Bubbly Professor recommends you stick to the sweet versions of Zin for dessert.