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See holiday recipe ideas & wine pairings from Kim, Marisa, & Elizabeth - click image below:
Previous Blog Posts
- Holiday Food from Kim Part 1 - Thanksgiving
- Quickest Vintage EVER + Valley Fire Help
- Judging Wines at Sunset & The End Is Near
- Harvest 2015 IS HERE!!
- The Ladies Who Rock the Harvest
- Fish Wrangling at the Winery
- Circle of Life in the Cellar
- Earth Day, #NapaGreen, & Make Room for Baby! Er, I Mean Bottling...
- Winter Road Trip Nostalgia
- Stormageddon? No Complaints Here!
- Holiday Crunch Time
- Kimberlee's Steps to Thanksgiving Happiness
- Picking Merlot is really just that easy!
- Harvest 2014 is Going Strong
- Sustainability and Napa Green
- There's Something Screwy Going on Here
- Man Down!
- Early Budbreak Deja Vu
- Watching Ourselves on TV - AWKWARD!
- A Vintage Year for Markham
- Markham Terroir
- Everyone in the Vat!
- Laboring on Labor Day
- Harvest 2013 is Well Underway!
- The Bets Are on the Calendar for the First Day of Harvest!
- Summer is Always too Short
- Early Harvest This Year?
- Wine is Different for Everyone
- The Awakening
- Rosé in Time for Spring
- How long should I age this?
- Fall Arrives, Harvest Ends
- Harvest 2012 Is Well Underway
Holiday Food from Kim Part 1 - Thanksgiving
Rachel Ray's Waffle Stuffing - see full recipe on her website.
It is unlikely that you would find me out shopping the day after Thanksgiving. We usually get together with our neighbors, the Palmers, and consolidate leftovers to mash up our family traditions. Last year as I was home prepping the day before, my background noise was the television set to the Food Network. Rachel Ray she said something that utterly changed my Thanksgiving forever. She suggested (and I’m insisting) you try putting your leftover stuffing in your waffle iron. Just give a quick brush of butter to your waffle iron, press it with your stuffing and let it crisp up. It will take longer than you expect, but you will not be disappointed! Stuffing waffle topped with a slice of turkey, slathered with gravy and a glass of Markham Chardonnay was what I am giving thanks for this year.
Photo by May I Have That Recipe
Another big flavor revelation for me at last year’s post-Thanksgiving mash up was the fresh cranberry relish from my neighbor, Mary Ellen. I grew up in the Pacific Northwest where cranberries are grown and I have never tried the similar Ocean Spray recipe. In a food processor, combine one 12 ounce package of fresh cranberries with one entire orange (including peel, cut into eighths) and process until evenly chopped. Stir in one cup of sugar (or less to taste). It’s a simple accompaniment to turkey, pork and our Sauvignon Blanc during the holiday season!
Kim with husband Charlie (left) and neighbors Mary Ellen and Marshall.
My mom makes her own cranberry sauce which she uses in this fabulous cranberry recipe. I beg her to NOT make it because I find myself sneaking it from the freezer at night. This recipe was always on our Thanksgiving table as a salad, but it is really a dessert. My mom freezes this in individual Tupperware molds, perfectly enabling my obsession. Don’t judge me as I am enjoying my last glass of my favorite Merlot and this pink deliciousness alone with only the glow of the television watching.
Pink Arctic Freeze photo & similar recipe which includes marshmallows at The Farmhouse Foodie.
PINK ARTIC FREEZE RECIPE
8 oz Cream Cheese, softened
2 Tbsp Mayonnaise
2 Tbsp Sugar
2 Cups Cranberry Sauce (whole berry or jellied)
9 oz can Crushed Pineapple, drained
½ Cup Toasted Walnuts or Pecans, chopped
Whip & Fold in 1 Cup Heavy Cream or pre-whipped cream
Freeze in mold(s) for at least 6 hours before serving. Carefully rinse bottom of mold under hot water to release.
Time to start cooking...Happy Thanksgiving to you all from everyone here at the winery - wishing you safe travels, delicious food, good wine, and fun times with your loved ones both here and abroad!
- Winemaker Kimberlee Nicholls