Wineries collaborate on Turkey Trott, pairing wines and Thanksgiving tastes
Nov. 14—A drive-it-yourself food and wine tour taking place among the members of the Wine Growers of the Grand River Valley will help you select your wines for Thanksgiving and give you both tastes and recipes for foods ideal for the season.
The 15th annual Turkey Trot trail will operate from noon to 5 p.m. through Nov. 22.
All five participating wineries are within a 10-minute drive of each other among vineyards near the borders of Lake and Ashtabula counties and costs $9 at each winery. Each will serve tastes of the winemakers' top two picks for Thanksgiving along with an appetizer-sized component of a potential Thanksgiving meal.
Many of the tasting rooms will have gift shops filled with wine-related items perfect for the season of giving.
Here's what you'll find:
Cask 307, 7259 Warner Road (Route 307), Madison, will serve Pilgrim Pies, also known as Pumpkin Whoopie Pies.
Debonne Vineyards, 7840 Doty Road, Madison, will offer Baked Turkey and Brie Sliders with Cranberry.
Ferrante Winery & Ristorante, 5585 State Route 307, Harpersfield Township, will serve Wild Rice with Shaved Brussels Sprouts, Cranberries and Bubbly Rose Glaze.
Grand River Cellars Winery & Restaurant, 5750 Madison Road (Route 528), Madison, will offer Roasted Apple and Pumpkin Soup with Bacon and Parmesan Crusted Croutons.
Laurello Vineyards, 4573 Route 307 E., Geneva Township, will serve Spicy Apricot Meatballs.
For more information about the Turkey Trot, call 440-466-3485 or go to wggrv.com.
Recipes
Roasted Apple and Pumpkin Soup
Ingredients
1 pound pumpkin
3 Honey Crisp apples, cored and quartered
1 medium onion quartered
2 cloves garlic
1 tablespoon olive oil
Salt
1/8 teaspoon Cayenne pepper or more to taste
1- 1/4 cup vegetable stock
Freshly ground black pepper to taste
Crispy bacon, crumbled
Croutons
Pomegranate arils
Pumpkin seeds
Black pepper
Instructions
Preheat oven to 400 degrees.
Line a large baking sheet with parchment paper.
Cut pumpkin in half lengthwise and scoop out seeds,
Slice each half again lengthwise and place quarters cut side up on the baking tray along with the onion.
Drizzle with olive oil and sprinkle with salt.
Bake 20 minutes.
Add the garlic and apples to the baking sheet,
Flip pumpkin quarters cut side down and roast another 20 minutes or until flesh is soft.
Use a spoon to scoop out the flesh of the pumpkin and discard the skin.
Transfer to a high-speed blender or food processor along with apple, onion, garlic from which skins have been removed, cayenne and vegetable stock.
Blend on high for 2 minutes or until silky smooth. If it's too thick, add more stock and blend again.
Taste and adjust seasonings.
Add crisp bacon crumbles.
Ladle soup into bowls and top with pomegranate arils, pumpkin seeds freshly ground black pepper and croutons.
Serve immediately.
Refrigerate the leftovers in an airtight container for up to 4 days or freeze for up to a month.
Parmesan croutons
Ingredients
1 French baguette
1 tablespoon chopped basil
1 tablespoon oregano
1 tablespoon garlic powder
1/2 teaspoon salt
4 tablespoons grated Parmesan cheese
Instructions
Preheat oven to 400 degrees.
Cut the baguette into small squares and place in a mixing bowl.
Add seasonings and cheese.
Toss in bowl then spread on cookie sheet.
Drizzle with olive oil and place in preheated oven.
Cook only for 3 to 5 minutes, watching carefully so they don't burn.
Use as garnish for soup.
— Courtesy of Grand River Vineyards
