I love warm fall dishes. The aroma of the onions, garlic, and herb merry wonderfully with the roasted sweet potato drizzled in maple syrup. Savory and sweet. Cooking this dish is one of my favorite Thanksgiving day activities. I prepare most of my other dishes ahead of time, so they simply need to be cooked in the oven and we ::cough cough:: fry our turkey. Using the stove top adds a different kind of warmth to the house. A lovely cozy warmth. It is also the prefect activity to keep myself busy while I wait for friends and family to arrive.
I am serving Pinot Noir Reserve with dinner and this side dish compliments the dry cherry and earthy autumn notes of the wine. Pop open the bottle and use 1/4 cup to deglaze the pan and then pour yourself a glass. You did just cook Thanksgiving dinner!
If you already have your Thanksgiving menu planned - this makes a perfect side dish or main course for any dinner! Check out this recipe for smaller serving sizes.
3 cups of arborio rice
3 small sweet potatoes - cut into 1/2 inch cubes
1 tablespoon of fresh thyme - minced
1 tablespoon of fresh marjoram - minced
1 tsp of cracked pepper
1/4 cup of Pinot Noir Reserve
1 tsp nutmeg (hole nutmeg grated is preferred over powder)
1 tsp paprika
2 tsp salt divided
2 tbsp salted butter
2 tbsp olive oil
2 small yellow onions - finely diced
4 cloves of garlic - minced
1 cup of grated Parmesan cheese
2 tablespoons of browned butter
3 quarts of stock of your choice - I used chicken
maple syrup for drizzling
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‘Newness’ has been the theme of Unionville for the past year or so, and this Spring is certainly no different. With days getting consistently warmer and sunnier, the grapevines are waking up from their long Winter’s nap in full force and with the emergence of new leaves and shoots comes a slew of growth and expansion for the winery.
The extremely harsh Winters of 2013 and 2014 were hard on...
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