EASY last minute appetizers for your Thanksgiving Weekend

Looking for EZ apps for your holiday season?

Look no further, your Chef/Somm ‘Dynamic Duo’ is here to the rescue with 4 apps paired to wine for whipping up just in time for visiting friends + family!

Ready, set, tune in to our Jason Show Segment!

Wines + Recipes for each App + Wine Pairing covered below👇🏻👇🏻👇🏻


Turkey Meatballs paired to something frothy, chilled, dry and delicious like THIS!

Ingredients : 
– 1 lb ground turkey 
– 1/2 box stovetop stuffing 
– 1 egg 
– salt to taste 
Method : 
1.) Place the ground turkey, stovetop and egg in a bowl combine 
2.) season to taste . 
3.) place in the fridge for 30-45 minutes (until the stuffing has softened ) 
4.) portion into balls and bake at 350 degrees for 15-20 minutes! 
Cranberry Red Wine Caramel 
Ingredients :
– 2 cups red wine 
– 1 cup granulated sugar 
– 1/2 cup dried cranberries 
Method :
1.) place all ingredients into a small pot and simmer over low heat until the liquid starts to bubble .
2.) simmer for another 15-20 min. Allow to cool and leave at room temperature. 
Parsnip Puree paired with a light, bright white like this crunchy (+ very affordable) WINE!
Ingredients :
– 1 lb parsnips peeled 
– 1 pint heavy cream 
– salt to taste 
– 2 Tbsp butter to garnish 
Method :
1.) cut up parsnips and place into a pot with heavy cream 
2.) simmer over medium heat until soft 
3.) strain the parsnips and reserve the cream 
4.) place the parsnips into a blender and just cover with heavy cream
5.) Blend until smooth, season to taste and add more cream until desired texture is reached 
Gooey , Cheesy Squash Dip paired to a white of its caliber (creamy, luxurious + textured) — HERE!
– 2 lb squash ( Prefer a kabocha or buttercup) 
– 8-10 oz of queso quesadilla or Chihuahua 
– 1 tsp smoked paprika 
– 1 tsp onion powder 
– 1 tsp garlic powder 
– salt to taste 
Gremolata – combine and top once out of the oven or microwave 
– 1 cup grated Parmesan 
– 1/2 cup salted roasted pumpkin seeds, chopped 
– 1/4 tsp cayenne 
– 1/2 tsp dried oregano 
1.) roast the squash whole at 350 degrees , until soft  ( about 45-65 minutes ) 
2.) cut the top off and and scoop out the squash meat separating out the seeds .
3.) place the squash into a bowl and combine with the remaining ingredients, mixing together with a sooon.
4.) heat up in a casserole Or microwave safe dish until hot . Mix with a spoon until gooey .
5.) garnish with gremolata and serve with favorite crackers 
Fall Tabbouleh Salad – served room temp or cold needs a beautiful medium bodied RED to pair to the fall-ish flavors of this dish — THIS is my pick!
– 3 cups cooked quinoa 
– 1/2 cup chopped parsley 
– 1 Tbsp chopped rosemary 
– supreme of one orange or mandarin oranges 
– pomegranate seeds 
– 1/2 cup your favorite candied nuts 
– 1/2 cup fig balsamic vinaigrette 
– 1 shaved pear 
Method :
1.) combine the quinoa, herbs and vinaigrette 
2.) put into your favorite serving dish
3.) garnish with the remaining ingredients & enjoy 

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