What is your favorite part about the holidays? Is it gathering around the Christmas tree, waiting to open your presents? Is it dinner with your family, relishing in your mother’s home cooking? Maybe it’s spending time with your friends, finally seeing each other when you’re off from work.
Well, obviously at So Yummy, we really love all the delicious food during the holidays. I mean, is there anything better than yummy stuffing or classic Christmas pudding? Well, something that many don’t know about us is that we have another hobby we enjoy partaking in.
That hobby is shopping, and the holidays are perfect for that.
From fancy cooking supplies to holiday spices to wine, we have to buy them all! This is why we partnered with our friends at Kendall-Jackson to share our favorite wines to indulge in during the holidays. With delicious pairings such as Vintners Reserve Sauvignon Blanc with Scallops and Vintner’s Reserve Pinot Noir with Seared Duck Crostini, your holidays will be merry and bright with a splash of wine.
So, sip back and relax with your favorite wine from Kendall-Jackson today! Whether it’s red or white, Kendall-Jackson will have the perfect pairing for you.
Vintners Reserve Chardonnay with Cheese Board
Vintners Reserve Chardonnay with Cheese Board
Difficulty: Easy • 10 Servings • Total Time: 10 Minutes
Ingredients:
- Kendall Jackson Chardonnay
- Blue cheese
- Brie cheese
- Gruyère cheese
- Raspberries
- Deli meats
- Assorted crackers
- Gherkins
- Walnuts
- Grapes
- Apples
- Pumpkin seeds
- Fresh basil
Directions:
- Arrange as desired.
Vintners Reserve Sauvignon Blanc with Scallops
Vintners Reserve Sauvignon Blanc with Scallops
Difficulty: Easy • 10 Servings • Total Time: 20 Minutes
Ingredients:
- Kendall Jackson Sauvignon Blanc 1 cup
- Fresh Scallops 10ea
- Unsalted butter ½ cup
- Hazelnuts, chopped ¼ cup
- Parsley, chopped bunch
- Shallots, diced 1ea
- Garlic, diced 5 cloves
- Salt and pepper to taste
Directions:
- In a pan, place a half scallop with shell. Add all the ingredients.
- Close the shell, turn on the heat to high. Once the pan is hot, pour the Kendall Jackson Sauvignon Blanc and flambé.
- Once the fire has disappeared, turn the heat off.
- Let it cool and it is ready to serve. Enjoy!
Vintner’s Reserve Pinot Noir with Seared Duck Crostini
Vintner’s Reserve Pinot Noir with Seared Duck Crostini
Difficulty: Medium • 10 Servings • Total Time: 45 Minutes
Ingredients:
- Kendall Jackson Pinot Noir 1 cup
- Duck breast 1ea
- Banquette 1ea
- Extra Virgin olive oil 4 tablespoons
- Tomatoes 1ea
- Mozzarella cheese 1 ea
- Shallots 1 ea
- Parsley bunch
- Garlic 5 cloves
- Unsalted butter 2 tablespoons
- Thyme bunch
Directions:
- Preheat the oven to 350 f. Cut the baguette diagonally, 1 inch in thickness. Place each slice on a sheet tray and drizzle with olive oil. Place sheet tray in the oven and bake for 10-15 minutes or until golden. Remove from oven and set aside to cool.
- In a bowl add diced tomatoes, shallots, and parsley. Set aside.
- For duck, score the fatty side with a knife. Season with salt and pepper. Place the duck, fat side down in a cold pan. Turn the heat to medium. Once the duck is golden, flip it over. Letting the breast cook within its own fat. Once all sides are golden/charred. Remove the breast from the pan and place on a baking sheet. Bake the duck breast for 5-7 minutes. Remove duck from the oven and let the duck breast rest. With the remainder of the duck fat, add garlic cloves, butter and thyme and Pinot noir. Set aside.
- To assemble: Place each slice of baguette on a serving tray. Add a slice of duck on top of each. Top them with mozzarella cheese, diced tomatoes, Pinot noir drizzle and garnished with thyme. Enjoy!
