Spiced Vegetables with Pomegranate Seeds
Adapted from www.foodandwine.com
A side dish worthy of the holiday table, but weeknight-easy.

  • 3/4 lb. carrots, peeled and sliced 1/4”-thick on the diagonal
  • 1 lb. parsnips, peeled and sliced 1/4”-thick on the diagonal
  • 2 1/2 lb. cauliflower, coarsely chopped into 1” florets
  • 2 lb. butternut squash, peeled, seeded and cut into 1” dice
  • 1 lb. Brussels sprouts, trimmed, halved
  • 1/2 cup olive oil
  • 1 1/2 tsp. smoked paprika
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. cayenne
  • salt to taste
  • pepper to taste
  • 1 1/2 feta cheese, crumbled
  • 1 cup pomegranate seeds (from 1 large pomegranate)

Directions: Preheat the oven to 425˚F. In a large bowl, toss all the vegetables with olive oil. Sprinkle with paprika, cumin, coriander, cayenne, and salt and pepper. Spread on 2 large rimmed baking sheets and roast for 55 minutes, stirring once halfway through cooking, until tender and golden.

Transfer roasted vegetables to a serving dish, and top with crumbled feta and pomegranate seeds. Serve. Makes 12 servings.

Star Recommends: Michel Torino Cuma Cabernet
Nice dark purple with dark berry on nose with a hint of the earth. The palate has light tannins and the dark berry fruit.


Barley and Wild Rice Pilaf with
Pomegranate Seeds
Adapted from www.eatingwell.com.
Wholesome and healthy, this dish is a foil to heavy holiday dishes.

  • 1 onion, minced
  • 2 Tbs. olive oil
  • 1/2 cup wild rice, rinsed
  • 1/2 cup pearl barley
  • 3 cups chicken broth or vegetable broth
  • 1/3 cup pine nuts, toasted
  • 1 cup pomegranate seeds (from 1 large pomegranate)
  • 2 tsp. lemon zest
  • 2 Tbs. chopped flat-leaf parsley

Directions: In a large saucepan over medium heat, sauté the onion in olive oil until softened. Stir in the wild rice and barley, then pour in the broth. Bring to a boil, then reduce heat to low. Cover and simmer until wild rice and barley are tender and most of the liquid has been absorbed, 45-50 minutes.

Transfer the wild rice and barley to large bowl. Fluff with a fork. Add the pine nuts, pomegranate seeds, lemon zest, and parsley and toss to combine. Serve hot. Makes 6 servings.

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From the winemaker: “Our Purpose is to Produce Persuasively Good Oregon Pinot For People Uninterested in Pomp, Pretense or Posturing. A Populist Product That is Pure and Positively Progressive. Only Oregon Pinot Noir. Passionately Produced But Practically Packaged. The Perennial Taste of Planet Oregon at a Palatable Price. Planet Oregon Pinot.” -Tony Soter, from the mission statement of Planet Oregon Wine Cellars


Roasted Belgian Endive with Satsuma Glaze
Adapted from www.yummly.com.
The sweetness of the Satsuma glaze provides a lovely counterpoint to the slight bitterness of the endive. This is a festive holiday dish.

  • 1 1/2 tbsp. olive oil (divided)
  • 1 cup Satsuma juice (4-8 Satsumas depending on their size)
  • 6 heads of Belgian endive, trimmed, halved lengthwise
  • 3/4 tsp. salt, divided
  • 1/2 tsp. pepper, divided
  • 1 Tbs. chives, fresh, chopped
  • 1/4 tsp. coriander
  • 1 tsp. honey
  • 4 tsp. lemon juice
  • 2 tsp. Satsuma zest

Directions: Preheat oven to 450˚F. Lightly oil a baking sheet.
In a small saucepan over medium heat, bring the Satsuma juice to a boil. Simmer until reduced to about 1/3 cup. Set aside 4 tsp. of the juice.

Arrange the endive in a single layer on the baking sheet. Brush with Satsuma juice and sprinkle with 1/4 tsp. of the salt and 1/4 tsp. of the pepper. Bake until golden, about 10 minutes.

In a small bowl, whisk together reserved Satsuma juice with 1 Tbs. olive oil, remaining salt and pepper, chives, coriander, honey, lemon juice and Satsuma zest. Arrange the roasted endive on a serving platter, then drizzle with the glaze, and enjoy. Makes 6 servings.

Star Recommends: Gundlach Bundschu Gewurztraminer
Fragrant aromas of white flowers, clementine and allspice burst from the glass followed by luscious flavors of Asian pear, lime, guava and passion fruit spiced with coriander. The round, plush palate is accentuated with delicately woven mineral notes and crisp acidity leading into a long, vibrant finish.


Satsuma Sorbet
Adapted from Into the Vietnamese Kitchen by Andrea Nguyen.
Whoever said icy treats should only be savored in the peak of summer? Satsumas shine in mid-winter. Here’s a special way to enjoy them.

  • 3/4 cup of sugar
  • 1 cup water
  • 2 1/2 cups fresh Satsuma juice (14-16 fruits, depending on size)
  • 6 Tbs. fresh lime juice, plus more to taste

Directions: Make a simple syrup by whisking together the sugar and water in a small saucepan over medium heat. Bring to a boil, and simmer until sugar is dissolved and syrup is clear, about 30 seconds. Remove from heat and allow to cool completely.
In a mixing bowl, stir together the simple syrup, Satsuma juice, and lime juice. Taste, and add more lime juice if you’d like it more tart. Strain through a fine-mesh sieve, then cover and refrigerate for at least 24 hours.

Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Eat right away, or if you like your sorbet quite firm, leave in the freezer for an additional 3-4 hours before serving. Makes 1 quart.

Star Recommends: Pedro Romero Oloroso Sherry
Brilliant amber golden color with almond, dried pear, and iodine aromas. Medium bodied, this sherry has medium sweetness and a clean, refreshing finish. The entire range of sherries from Pedro Romero are well made at a great price.


Roasted Pumpkin with Shallots and Sage
Adapted from www.marthastewart.com.
Perfect served as a hearty side dish, but also delicious over ricotta-filled ravioli.

  • 1 medium pie pumpkin (about 4 lb.) peeled, seeded, and cut into 2” chunks
  • 4 shallots, peeled and quartered lengthwise
  • 3 Tbs. olive oil
  • 1/4 cup fresh sage leaves
  • salt
  • pepper

Directions: Preheat the oven to 450˚F. Place the pumpkin and shallots in a large mixing bowl. Add the olive oil and sage, sprinkle with salt and pepper, and toss to combine. Transfer to two large rimmed baking sheets.

Roast until tender, 30-35 minutes, stirring once and rotating the baking sheets halfway through the cooking time.

Serve hot. Serves 4.

Star Recommends: Georges Dubeouf Moulin a Vent Domain de Rosiers:
Deep garnet color with notes of black fruit and vanilla, and great structure.


Shallot Tarte Tatin
Adapted from Australian Gourmet Traveller.
The shallots and onions in this rustic tart take on a mild, sweet flavor, brightened by balsamic and red wine vinegar.

  • Puff pastry
  • 4 Tbs. olive oil, divided
  • 1 clove garlic, minced
  • 4 Tbs. butter, divided
  • 2 red onions, very thinly sliced
  • 1 Tbs. fresh thyme, chopped
  • 2 Tbs. sugar, divided
  • 2 Tbs. balsamic vinegar
  • 28 shallots, peeled, roots trimmed, core intact
  • 1 1/2 tbsp. red wine vinegar
  • 1 sheet puff pastry, thawed

Directions: In a large sauce pan over medium heat, warm a tablespoon of the olive oil. Add the garlic and sauté, stirring constantly for 1 minute. Add 2 Tbs. of the butter, red onion, and thyme. Increase heat to medium high and cook for 7-10 minutes, stirring frequently. Add 1 tablespoon sugar and stir frequently as onion caramelizes, 2-3 minutes. Stir in the balsamic vinegar, reduce heat to low, and stirring occasionally, simmer for 35-40 minutes, until thick and jam-like. Set aside to cool.

Preheat the oven to 375˚F. Butter a round 8” or 9” baking dish or casserole.

Cut large shallots in half lengthwise, and leave the smaller ones whole. Heat remaining 3 Tbs. of olive oil in a large skillet over medium-high heat. Gently add the shallots to the skillet. Sauté until golden, 6-8 minutes, occasionally turning them very gently. Try to keep the shallots as intact as possible. Sprinkle the last tbsp. of sugar over the shallots and cook 3-5 minutes. Add the remaining butter. Continue to cook, stirring occasionally until shallots are a deep caramel color, about 5 minutes. Drizzle in the red wine vinegar, reduce heat to low, sprinkle with salt to taste, and cook until shallots are soft, about 20 minutes.

Transfer the shallots to the baking dish, flat sides up. Spoon the caramelized juices over them, then spread the onion jam over the shallots. Place the sheet of puff pastry on top, tucking the edges in around the shallots.

Bake until golden and crisp, 12-15 minutes. Allow to cool for 5 minutes, then run a small sharp knife around the perimeter of the baking dish. Place an inverted serving platter on top of the baking dish, and quickly and carefully flip the tart over onto the platter. Serve warm. Makes 4 servings.

Star Recommends: Georges Dubeouf Fleurie Quatre Vents:
This very dark ruby colored Beaujolais opens with a mild blackberry and red grape bouquet. On the palate, this wine is medium bodied, nicely balanced, and quite juicy. The flavor profile is a tasty blueberry with notes of plum.


Pumpkin Fatayer
Adapted from Moro: The Cookbook by Sam & Sam Clark
These are delightful little pumpkin packets, wrapped in a crackly, golden crust. Don’t be scared off by the dough – it’s easy!

  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/2 tsp. instant yeast
  • 1/2 cup warm water
  • 1/2 tsp. salt plus more to taste
  • 3 Tbs. olive oil, divided
  • 2 lb. pie pumpkin, peeled, seeded, and cut into chunks (or try kabocha or butternut squash)
  • 1 clove garlic, smashed
  • 2/3 cups feta cheese, crumbled
  • 1/4 cup fresh oregano, chopped
  • 1 Tbs. pine nuts, toasted
  • pepper to taste

Directions: For the dough, place the flour and a big mixing bowl, then make a hollow in the center. Sprinkle the yeast into the hollow, the drizzle in the water. Mix together, then add 1/2 tsp. of the salt and 2 Tbs. of the olive oil. Transfer to a lightly floured surface and knead until the dough is smooth and no longer sticky, about 5 minutes. Cover with a clean dish cloth and set aside.

Preheat the oven to 450˚F. Arrange the pumpkin on a baking sheet and top with the remaining Tbs. of olive oil, the garlic, and a sprinkling of salt. Stir to coat with oil. Roast until soft, stirring occasionally, 25-30 minutes. Set aside and allow to cool for a few minutes. Purée in a food processor until smooth.

Divide the dough into 4 equal pieces. Shape each piece into a ball. Use a rolling pin to roll each ball out very thinly. Dollop a 4th of the pumpkin puree onto each round, then top with some feta, oregano, and pine nuts. Moisten the dough edges with a bit of water, then join the edges into a rough triangle shape.

Place a sheet of parchment onto a baking sheet, then arrange the fatayer on the baking sheet. Bake until golden brown, 10-15 minutes. Allow to cool for a few minutes before serving. Makes 4 servings.

Star Recommends: Thorn-Clarke Shotfire Ridge Quartage:
Aroma of black currant, cedar, spice and subtle violets. The palate is medium to full bodied in weight and displays cassis characters. The wine has long silky tannins that are to be expected from wines made in the vein of a Bordeaux blend.