Thanksgiving Recipes: Pistachios & Wine

Here we are at Thanksgiving time during a pandemic. A time when friends and families are supposed to come together, we are left pondering what exactly we are going to do this year. Many cities are attempting to regulate how many people are allowed at your Thanksgiving table and are encouraging you to stay within your household. Not really what most of us have in mind. What you decide to do, is completely up to you. We encourage you to have fun with it, whatever it is you elect to do, and try some new recipes.

American Pistachio Growers works with many amazing Chefs and mixologists to create recipes that incorporate pistachios. We are sharing some great Thanksgiving options with you and providing you with wine pairing suggestions.

Which wine do I pair with Turkey?

Let’s get the Turkey question out of the way…there is great debate…pair it with a crisp Chardonnay or Pinot Noir, though if you have access to Heart of the Desert wine and choose red, go with the Corazon Gitano. Our Chardonnay is a perfect accompaniment. Red or white? You decide!

Thanksgiving Appetizer Recipe:

ANTEBELLUM BENNE CRACKERS WITH PISTACHIO HUMMUS & COUNTRY HAM

This yummy hummus dish with homemade benne crackers was created by Chef Sean Brock, of the Neighborhood Dining Group (NDG), and Husk restaurants in Charleston and Nashville. Sean is a James Beard recipient and author of a cookbook entitled Heritage.

Recipe: Click here.

Wine Pairing: We’re going with a crisp Chardonnay or a Rosé with this one. A Pinot Grigio would also go nicely as it will enhance the garlic.

Side Dish:

ROASTED WHOLE BABY PUMPKINS

This beautiful and tasty display was created by Chef David Vartanian. Chef David owns the Vintage Press in Visalia, California. Vintage Press has received scores of accolades from the nation’s restaurant and wine aficionados and is credited for featuring one of the best restaurant wine lists in the world.

Recipe: Click here.

Wine Pairing: We’re definitely going with a Chardonnay with this one. It works with pumpkin, Jarlsberg cheese and chicken.

Dessert:

PISTACHIO PIE

This scrumptious pie was created by Chef Lauren Mitterer. Chef Lauren is a two-times James Beard nominated Pastry Chef. She currently owns her own pasty shop in Charleston called WildFlour. The pie is sweet, but not like a pecan pie, because there is no corn syrup in the recipe.

Recipe: Click here.

Wine Pairing: Try a nice Gewurztraminer with this one. A Moscato d ’Asti might be nice, too.

Final Thoughts:

Working with unshelled pistachio kernels is the easiest thing to use for cooking. You can pick them up in your local grocery store or head over to the Heart of the Desert website for New Mexico grown, farm-fresh pistachios. They make great Christmas presents and stocking stuffers, too.

After reading these recipes with their wine pairings, you’ll probably agree that Chardonnay is the big winner. A crisp, not over-oaked version will do you best. Check out Heart of the Desert’s Chardonnay for all of these pairings, you’ll be glad you did!

Happy Thanksgiving y’all!

Heart of the Desert is a working pistachio ranch and vineyard with four retail establishments in New Mexico. They are best known for their farm fresh pistachios and Award-Winning New Mexico wines. Each store offers wine and pistachio tastings. They offer worldwide shipping and produce attractive gourmet baskets that make great corporate and family gifts. The main store, on the ranch in Alamogordo, offers farm tours that showcases how pistachios are grown and processed as well as a stunning Tuscany themed patio that overlooks the groves and is available for weddings, private parties or enjoying a relaxing glass of wine.