Here are my suggestions for preparing a Thanksgiving dinner and the best organic champagne to compliment every bite.
As you plan your Thanksgiving dinner with turkey, stuffing, and all the trimmings, make sure you pair André TIXIER & Fils Premier Cru Brut Champagne with the menu. You may be gathering in large numbers, or, because of COVID, protecting loved ones and others with a smaller circle. In either case, you’ll celebrate the connection to those at the table with even more meaning when you pair organic champagne with your Thanksgiving dinner.
Together, I hope you manifest more memorable moments over fine food and these organic, sustainable bubbles. André TIXIER & Fils Premier Cru Champagne will compliment the conversation and your cuisine – whether you are going with all the traditional dishes or putting your own spin on the menu.
Over the years, I’ve cooked Thanksgiving dinner at my own house many times and even taken my show on the road to prepare a dish or two when visiting family. Most important lesson learned: Thanksgiving is so wrapped up in tradition and memories, you must deliver what they expect. However, there’s plenty of room to get creative with the leftovers.
THANKSGIVING DINNER 2019 BY DAVID AFERIAT
The Turkey
Last year, I featured the basics with a plus: a roasted kosher turkey (which is brined and better retains its moisture when cooking) and a smoked turkey with mushroom, garlic, celery, onion stuffing, and cranberry compote. The gravy is a reduction of turkey dripping juices, black lager, and caramelized onions. Consider a smoked turkey. It’s delicious for the main meal and prized for leftovers the next day. A great, reliable source was Greenberg out of Texas, but unfortunately 2020 threw its punches and hit their shipping facility with a devastating fire. Our hearts go out to them. We promise to return next year. Thankfully, we found a backup and pivoted our purchase to Nueske’s out of Wisconsin.
YOU’RE PRIORITIZING YOUR HEALTH BY SELECTING ORGANIC CHAMPAGNE, SO STICK WITH THE THEME AND START WITH ROASTED VEGETABLES.
First Course
The starter always features vegetables and, frankly, it’s the occasion to put your best foot forward in making the first and lasting impression. This is roasted fennel with parmesan and warm radishes in harissa butter.
Here’s another option:
ROASTED ROOT VEGETABLES BY DAVID AFERIAT
This roasted vegetable salad features all the hits: beets, broccoli, cauliflower, and carrots.
Generally, I like to drizzle every dish with ‘finishing’ olive oil which is higher quality than what you would normally use in the pan, and I use the freshest herbs like chive, toasted rosemary, and oregano, and mixed with great spices like sumac, ginger, turmeric, and coriander or cumin.
PAN SEARED SHIITAKE MUSHROOMS WITH PARSLEY AND PARMESAN BY LISA WASHINGTON
Vegetarian Options
My friend Lisa Washington puts on a mesmerizing showcase of healthy food at her blog, Life with Lisa Washington. Her latest post inspires with 2 vegetarian Thanksgiving dishes you can make in less than 20 minutes that feed my eyes and kick-start a hunger pang!
Pan-Seared Baby Artichoke Hearts with Pistou
Pan-Seared Shiitake Mushrooms with Parsley and Parmesan
ANDRÉ TIXIER & FILS PREMIER CRU BRUT MILLÉSIME 2012
The Champagne
Every André TIXIER & Fils Premier Cru Brut Champagne was made for this Thanksgiving meal, and I’ll go all in and say that the vintage André TIXIER & Fils Premier Cru Brut Millésime 2012 will literally make you and your turkey levitate from the table in a state of wonderment. It’s notes of caramel, popcorn, and subtle hints of sherry will work its magic on the stuffing, gravy, and sides mentioned here.
We’re also super fond of the André TIXIER & Fils Premier Cru Brut Rosé for Thanksgiving.
Pair either of these organic champagnes with Thanksgiving dinner, and it’s guaranteed you’ll hear the inner voices representing your palette and ego say something like this:
Palette: Good heavens! I’m tasting what joy feels like! Let’s shout this out and slam the table with our hands. It’s so good! Are you getting how this cuts the gravy, binds with the turkey, and bangs right into this cranberry relish?
Ego: Easy, turbo. Let’s not get ahead of ourselves here. Play some poker face. Let’s nod our head and check in for a moment. It’s a marathon of a meal, not a sprint to the finish. Besides, how is this going to pair with the pie for dessert? All the same, let’s casually make sure that bottle stays within arms reach.
I have a hard time containing my own inner voice, and lately it’s been captured on video during Avid Vines’ Virtual Champagne Tastings.
Now, about that pie…
THANKSGIVING PIES COURTESY OF MY MOM, THE ONE AND ONLY QUEEN OF PIES: KATHY AFERIAT.
The trio here are apple, pumpkin, and mince meat, which does not have any meat in it! Special thanks to my mom, Kathy Aferiat, who spends hours in the kitchen to make these gorgeous and, quite simply, delicious pies.
Pro tip: cook everything for Wednesday and refrigerate. Order pizza for dinner that night. Then, serve everything on Thursday with a gentle reheat. Make Thanksgiving the leftover holiday!
I hope these ideas and tips enhance your Thanksgiving experience. Let me know how it goes by sending an email to [email protected] along with a picture and your own tasting notes or find us on social media: Facebook, Twitter, and Instagram.
#TixierThxgiving
As you gather around the table with your loved ones and begin to share your gratitude, I guarantee the pairing of organic champagne and everything you put on the table will be another reason to give thanks.