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An Out of The Ordinary Thanksgiving

By: Carly Kennelly
By: Carly Kennelly

Messina Hof Smoked Pumpkin and Ginger Soup

Serves 8

2 Tbsp (or 1/4 stick) Butter

2 Large Chopped Carrots

2 Chopped Celery Stalks

1 Large Chopped Onion

1/4 cup Fresh Grated Ginger Root

1 each 2lb. Pumpkin

6 cups Chicken Stock or Canned Low-Salt Broth

1 cup Messina Hof Gerwurztraminer

1/2 cup Whipping Cream

2 Tbsp Honey

Salt and Pepper

Cut the pumpkin into quarters and scrape the seeds out. Build a "cold" smoke fire with mesquite. Smoke the pumpkin for 30 to 45 minutes. Remove the pumpkin and allow to cool to the touch. Skin, dice and hold the pumpkin. Melt the butter in a Dutch oven over a medium-high heat. Add carrots, celery and onion and saute until the vegetables are tender (about 8 minutes). Add pumpkin, 6 cups of chicken stock or low-salt broth and 1 cup of Messina Hof Gerwurztraminer. Cover and simmer until pumpkin is very tender (about 25 minutes). Add the ginger and puree the soup in a blender. Multiple batches work best. Return to the Dutch oven. Stir in cream and honey to sauted vegetables. Bring mixture to a simmer. Salt and Pepper to taste. (This can be prepared a day in advance and chilled. Before serving, bring to a simmer.) Mixture can be thinned with more stock if desired.

Messina Hof Roasted Pork Loin Stuffed with Wild Rice, Cranberries and Pecans

Serves 8

2 Pork Loins (2-3 lbs.)

1 Bottle of Messina Hof Johannisberg Riesling

2 cups Cooked Wild Rice

1 cup Dried Cranberries

1 cup Diced Pecans

1/4 cup Melted Butter

1/4 cup Olive Oil

1/2 cup Honey

1/2 cup Orange Juice

Wine to tie loin

Lay out loins and pound thin. Marinate pounded loins in a bottle of Messina Hof Johannisberg Riesling for one to two hours. Remove from marinate and pat dry. Mix rice, cranberries and pecans in a bowl. Drizzle in butter and mix thoroughly. Spread mix on loins, roll and tie up. Rub pork with oil and place on baking pan. Roast at 450 degrees for 20 to 40 minutes, until almost done. While the pork is cooking, mix the honey and orange juice in a saute pan and bring the mixture to a broil. Reduce the mixture by half and drizzle on the pork about 5 minutes before it is done to glaze.

Messina Hof Apples Carnivale

Serves 2-4 (depending on portion size)

3/4 cup Brown Sugar

1/3 cup Carmel Sauce

2 Tbsp Butter

1 Large Peeled and Silvered Granny Smith Apple.

1 tsp Vanilla

1/2 tsp Nutmeg

1/2 cup Messina Hof Gewurztraminer

1 shot Rum

1/2 shot Apple Liqueur

Cinnamon to taste

Melt butter until foamy. Add brown sugar and carmel sauce, mix in and bring to simmer. Thin with Messina Hof Gewurztraminer and simmer. Coat back of cooking spoon with cinnamon. Mix in nutmeg and vanilla. Add apple liqueur and apples and simmer until just tender. Tilt pan back to expose the front tip. Heat tip until it just starts to smoke. Carefully pour in run and allow to flame. Turn off flame and gently stir. Serve over vanilla ice cream.


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