Special Holiday Meal by Biltmore Chefs & Winemakers
George Vanderbilt's Favorite Turkey and Cornbread Dressing
Ingredients: • 20–25 pound turkey• 1 cup chopped onion
• 1 cup chopped celery
• 1 dozen eggs
• 1/4 cup ground sage
• salt and pepper to taste
Method: Wash turkey and rub with salt inside and out.
Using a large boiler or cooker, place turkey on enough water to almost cover it (one gallon or more).
Heat to boiling point and cook on medium for about 2 1/2 hours or until breast is tender; use a ladle to baste the broth over the breast meat to keep it moist.
Cornbread Dressing Ingredients: • Bake a large pan of cornbread using self-rising cornmeal mix.
• Bake about six biscuits using self-rising flour, shortening, and buttermilk. (The original recipe called for lard.)
• Boil eggs, peel and chop or grate into large mixing bowl. Add onions, celery, sage, salt and pepper. Crumble cornbread and biscuits into bowl.
• When the turkey is done, pour baking broth over the cornbread and other ingredients. Mix well, using plenty of broth so that the dressing will be moist and soft when done.
• Place turkey in center of large baking pan. Spoon dressing into and around turkey.
• Bake in 425 degree oven for about 45 minutes. If turkey browns too soon, cover with a tent of aluminum foil.
Winemaster's Suggestion: We recommend offering a red and a white option... just like George would have offered his guests... our new Biltmore Reserve Pinot Noir for a red or our new Biltmore Reserve Chardonnay for a white.
The creator of this recipe, Ellen Davis, came to Biltmore House from the community of Avery Creek in the spring of 1899 to work as a cook for the Vanderbilts. She fell in love with Thomas H. Johnson, a groomsman in the Stables, and they were married the following spring. This recipe was a favorite of George and Edith Vanderbilt's, and it became a tradition for Ellen Johnson to prepare it for them each year.
Gingered Sweet Potato Mash
Serves four
Ingredients: • 2 pounds sweet potatoes, peeled and chopped• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon grated ginger
• 1/4 cup honey
• Salt and pepper to taste
Method: Combine the sweet potatoes with enough cold water to cover in a large saucepan and cook until the potatoes are tender. Combine the cream and butter in a saucepan and bring to a simmer, keep warm.
Drain the sweet potatoes. Combine with the ginger and push through a food mill or ricer. Mix with the warm cream mixture and honey in a bowl. Season with salt and pepper.
Haricots Verts
Ingredients: • 1 pound haricots verts• Salt to taste
• 7 tablespoons butter
• Pepper to taste
Method: Cut off the ends of the beans. Bring a large saucepan of water to a boil and add enough salt to taste like ocean water. Add the beans and cook for 4 minutes or until done to taste. Drain and plunge into ice water. Drain and place on paper towels to absorb the moisture.
Melt 4 tablespoons of butter in a sauté pan. Add the beans and sauté for 2 minutes. Season with salt and pepper and add the remaining 3 tablespoons of butter. Cook until any liquid has evaporated and the beans are glazed; keep warm.
Creamed Corn
Serves four to five
Ingredients: • 6 ears fresh corn• 1 tablespoon butter
• 1/4 cup finely chopped leek
• 1 tablespoon chopped shallot
• 1 teaspoon chopped garlic
• 1/4 cup Biltmore Reserve Chardonnay
• 2 cups heavy cream
• 1 tablespoon chopped fresh thyme
• Salt and white pepper to taste
Method: Cut the kernels from the cobs and discard the cobs. Melt the butter in a heavy saucepan over medium heat. Add the leek, shallot and garlic and sauté for 2 minutes. Stir in the corn and cook until the corn is tender.
Add the wine, stirring up any of the mixture that has adhered to the bottom of the saucepan. Cook until the wine has evaporated. Add the cream and simmer for 15 to 20 minutes or to the desired consistency, stirring occasionally. Season with thyme, salt and pepper. Keep warm until ready to serve.
Praline Pumpkin Pie
Ingredients: • 4 tablespoons butter, melted• 1/3 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 1 pie crust, unbaked
• 3 eggs
• 1 egg yolk
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon salt
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon ginger, ground
• 1/2 teaspoon cloves, ground
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 2 cups pumpkin puree
• Candied pecans (optional)
• Whipped cream (optional)
Method: Preheat oven to 400°F. Combine melted butter, 1/3 cup brown sugar, and pecans. Press praline mixture into unbaked pie shell and bake in preheated oven for about 10 minutes. In a bowl combine eggs, egg yolk, sugar, and 1/2 cup brown sugar. Add the salt and spices, mixing well. Slowly stir in the milk and heavy cream, and then add the pumpkin puree. Pour mixture into pie shell over praline mixture. Bake at 400°F for 10 minutes, then reduce temperature to 350°F and bake for another 40–50 minutes or until set. If desired, garnish with candied pecans and whipped cream when cool. Winemaster's Suggestion: Serve with Biltmore Estate® Century.
This semi-sweet wine is created from a unique blend of grapes—delicious with pumpkin pie and other light desserts.