Make - Feast

Email sent: Nov 8, 2012 11:00 am
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Well, today is the 200th weekly issue of goop. To celebrate, we put together a holiday feast, replete with gorgeous festive recipes paired with Cameron Hughes wines. I discovered this company a year or so ago and was very intrigued by their idea to make really beautiful wine affordable and accessible. Something I thought our goop readers would appreciate! I know I do.

Also, a big thank you to the growing goop team and to our lovely readers for the support over these last four years.


We’ve created our ideal holiday celebration
feast, from start to finish, complete with wine
pairings from Cameron Hughes.

Start with our hors d’oeuvre and choose between the soup and the salad and then the fish or the turkey. For full feasting effect, make the whole lot and serve everything family style.

This week’s goop collaboration

cameron hughes wine for goop -
You must be 21 before you can buy or drink alcoholic beverages

Smoked Trout on Rye

A good hors d'oeuvre should only need one hand to pick up and eat, leaving the other hand free for a pre-dinner drink. Mackerel works nicely with this as well, and if you’re veggie only, sub out the trout for a slice of cucumber, which pairs well with the horseradish crème fraîche.

makes 6 (2 bites per person)

  • 6 one-inch pieces of smoked trout
  • 2 pieces sliced rye bread, cut in thirds
  • 3 tbsp crème fraîche
  • 1 tablespoon freshly grated horseradish
  • clove of garlic, sliced in half
  • olive oil
  • half a lemon
  • sea salt
  • freshly ground pepper
  • chives to garnish


1.Heat oven to 375°F.

2.Drizzle bread pieces with olive oil, sea salt and pepper and toast in oven, about 3 minutes on each side. Take them out of the oven and rub with cut sides of garlic. Line on serving platter.

3.Mix the horseradish with the crème fraîche and add a squeeze of lemon. Place a dollop on each piece of bread, top with trout and garnish with chives.

Pair Smoked Trout with: Lot 367, 2010 Chablis
Available in both the Mixed and White Samplers
Only available in US / You must be 21 before you can buy or drink alcoholic beverages

Roast Pumpkin Soup

Super seasonal, this soup is as delicious as it is adorable. Croutons are baked into the bottom, making it a tasty, hearty starter.

makes 2

  • 2 small pumpkins
  • 1 cup chicken or vegetable broth
  • 1/2 cup heavy cream
  • 3 fresh sage leaves (1 for cooking, 2 for garnish)
  • 2 sprigs fresh thyme
  • 1 clove garlic, minced
  • 1 thick slice of day old bread, torn into small pieces
  • 2 slices turkey bacon (regular works fine also)
  • 1/4 cup gruyere
  • small pinch of ground nutmeg
  • large tab of butter
  • olive oil
  • sea salt
  • freshly ground pepper


1.Preheat oven to 375°F.

2.Cut a small circle around the diameter of the pumpkin to remove the top. With a spoon and or your hands, scrape out the seeds and any loose, stringy fibers, but not any flesh (you will need this later).

3.Over medium high heat in a large sauté pan, cook bacon until crispy. Drain on a paper-towel lined plate and remove grease from pan. When bacon has cooled down a bit, tear into bite-size pieces.

4.In the same pan over medium high heat, add butter, a drizzle of olive oil, garlic, whole thyme sprigs and sage leaf. Sauté for about a minute until garlic is soft. Add bread and bacon and season with salt and pepper. Cook for about a minute or so until bread is lightly brown and crisp, adding more olive oil if the bread feels too dry.

5.Whisk together the broth, cream and nutmeg with a pinch of salt and pepper in a bowl.

6.Add bread mixture to pumpkins, pushing them firmly into the bottom. Pour the liquid into each pumpkin and replace top.

7.Place pumpkins in a small, greased roasting pan, and lightly brush the flesh with olive oil. Bake for 1 hour until pumpkin flesh is soft but still holds its shape. Remove from oven.

8.Remove thyme and sage leaves. Gently spoon liquid out of pumpkin and add to the blender, leaving the bread bits behind. Even more gently, scoop out the inside of the pumpkin flesh, being careful not to rupture the structure of the pumpkin, and add to the blender. Blend mixture until smooth.

9.Meanwhile, add gruyere to the bread pieces in the pumpkins. Pour soup on top, garnish with sage leaves and serve.

Pair Roast Pumpkin Soup with: Lot 359, 2011
Columbia Valley Riesling/Chenin
Available in the Mixed Sampler
Only available in US / You must be 21 before you can buy or drink alcoholic beverages

Grilled Radicchio Wedge

A play on one of our favorite salads, the classic wedge, we switch it up with in season radicchio and a sweet balsamic reduction to balance out the earthiness of the leaves.

makes 4

  • 2 small heads radicchio, quartered lengthwise
  • ½ cup gorgonzola cheese
  • 1 cup balsamic vinegar
  • olive oil
  • sea salt
  • freshly ground pepper


1.For the balsamic reduction: place vinegar into a saucepan over high heat. When the vinegar begins to boil, reduce heat to a simmer and whisk until liquid evaporates by about half and the vinegar is thick enough to coat the back of a spoon. Remove from heat and let cool.

2.Preheat a grill pan over high heat.

3.Slice radicchio heads into quarters and brush with oil to coat.

4.Grill wedges 3 minutes or so on each side, until lightly charred. Transfer to a plate and season with salt and pepper.

5.Crumble the gorgonzola on top of each wedge and drizzle over the balsamic reduction.

Pair Grilled Radicchio Wedge with: Lot 275, 2010
Mendoza Malbec Reserva
Available in both the Mixed and Red Samplers
Only available in US / You must be 21 before you can buy or drink alcoholic beverages

Salt-Baked Sea Bass

Salt-baking the sea bass makes for an impressive presentation and also keeps the fish super moist. Though you won’t need much more than some great olive oil, lemon and parsley, feel free to serve with a salsa verde or another one of your favorite sauces. If you can’t find sea bass, branzino works just as well.

makes 2

  • 1 sea bass (about 1.5 - 2lbs)
  • 1 cup kosher salt
  • 2 egg whites
  • 3 fresh rosemary sprigs
  • half a lemon, sliced

to serve:

  • lemon
  • olive oil
  • flat-leaf parsley, torn
  • coarse sea salt
  • freshly ground pepper


1.Pre-heat oven to 400°F.

2.In a large bowl, whip egg whites until foamy. Slowly, whisk in the salt, using your hands to incorporate when the mixture becomes too thick to whisk.

3.Arrange a thin layer of the salt mixture on a baking sheet for each whole fish, just long and wide enough to fit the fish.

4.Lay the fish on top of the salt and stuff cavity with lemon slices and rosemary sprigs. Top fish with remaining salt mixture, patting down with your hands to form a sealed, smooth mound, ensuring the fish is completely enclosed by the salt, including the head and tail. (The element of surprise is one of the best things about this dish).

5.Bake for 18-20 minutes. Let rest for five.

6. Present to guests as is.

7. To serve, crack the shell with the back of a spoon, peel away the salt and debone. Drizzle with sea salt, pepper, good quality extra virgin olive oil, lemon and parsley.

serve with Crispy Lemon Potatoes

A little bit like oven frying without the excessive oil, these crispy, lemony wedges pair perfectly with the salt-based fish.

makes 4

  • 4 medium-sized, starchy potatoes, peeled and cut into rustic wedges
  • 1/4 cup olive oil
  • 1/4 cup chicken stock
  • 2 cloves garlic, minced
  • juice of 3 lemons
  • 1/2 teaspoon dried oregano
  • sea salt
  • freshly ground pepper
  • fresh oregano to garnish (optional)


1.Preheat oven on to 425°F.

2.Place all ingredients (except for garnish) in baking pan and toss to coat. Place in oven.

3.Roast for 20 minutes and remove from oven quickly to baste the potatoes with the juices. Place back in oven and cook for another 20 minutes, removing again to baste once more. Roast for another 20 minutes or so, until brown and crispy.

Pair Salt-Baked Sea Bass with: Lot 340, 2010
Santa Maria Chadonnay
Available in the White Sampler
Only available in US / You must be 21 before you can buy or drink alcoholic beverages

Turkey Osso Bucco

Braising turkey in this osso buco style gives it that red meat, falling-off-the-bone tenderness. The gremolata sprinkled on top brightens up the dish. This is a great way to change up your usual holiday turkey offering.

makes 4

  • 4 turkey thighs or legs (bony ends trimmed by an inch or so)
  • 1 small carrot, chopped
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 small can peeled whole tomatoes
  • 2 cups turkey or chicken stock
  • 2 cups dry white wine
  • 1/2 cup all-purpose flour, for dredging
  • olive oil
  • sea salt
  • freshly ground pepper


  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup toasted pine nuts
  • 1 clove garlic, minced
  • zest of 1 lemon
  • pinch of sea salt
  • pinch of freshly ground black pepper


1.Preheat oven to 375°F degrees.

2.Season thighs with salt and pepper. Dredge in flour to coat.

3.In a Dutch oven or heavy-bottomed pan, heat olive oil over high heat until smoking. Place thighs in pan and cook until brown all over (about 5 minutes on each side). Transfer to a plate and set aside.

4.Reduce heat to medium and add carrot, onion and celery and a pinch of salt and pepper. Cook until vegetables are soft and golden brown, about 7 minutes. Add rosemary, thyme, bay leaf and tomato paste and cook for about 30 more seconds, to bring out the aromas. Add the tomatoes, chicken stock and wine and bring to a boil.

5.Place turkey back into pan and make sure they are submerged at least halfway (if not, add more stock). Cover the pan with tight-fitting lid or aluminum foil. Place in oven for about 2 hours until meat is nearly falling off the bone. Remove from the oven and let stand 10 minutes.

6.Combine all gremolata ingredients and sprinkle over osso buco before serving.

serve with Parmesan Polenta

The turkey osso buco sinks into this creamy polenta, which soaks up all the delicious juices.

makes 4

  • 1 cup instant polenta
  • 4 cups turkey or chicken stock
  • ½ cup grated parmesan
  • sea salt
  • freshly ground pepper


1.Bring chicken stock to boil in a heavy saucepan. Reduce heat to medium and slowly whisk in polenta. Stirring constantly, cook for 2-3 minutes until polenta is smooth and creamy.

2.Remove from heat. Stir in parmesan, drizzle with olive oil and season with salt & pepper.

Pair Turkey Osso Buco with: Lot 345, 2010
Rutherford Cabernet Sauvignon
Available in the Mixed and Red Samplers
Only available in US / You must be 21 before you can buy or drink alcoholic beverages

Cheese Plate

No feast would be complete without cheese, which we’d take over a piece of cake pretty much any day. An ideal post-meal cheese plate contrasts flavor and texture, and leans towards your tastes (the stronger the better for us). Pair with a great crusty loaf and fruit for some natural sweetness. We recommend tasting in the order shown and Cameron Hughes has paired each cheese with the ideal wine to complement.

1. Pouligny St. Pierre, Berry, Unpasteurized Goat’s Milk, Traditional Rennet

We love the pyramid shape of this fruity cheese, with a nice nuttiness and ash coating that balances the sharpness of the goat milk.

Cameron Hughes recommends:

"Lot 341, 2010 Santa Maria Syrah with the Pouligny St. Pierre. The spice of the Syrah will lift the fruit and nutty flavors."

2. Wigmore, Riseley, Berks, Unpasteurized Eww’s Milk, Vegetarian Rennet

This is a delicious unpasteurized English sheep’s milk cheese that has a velvety quality and a sweet, mellow milky taste.

Cameron Hughes recommends:

"Definitely Lot 359, 2011 Columbia Valley Riesling/Chenin Blanc with the Wigmore. The creamy, milky taste marries well with the minerality of the Chenin and the sweetness of the Riesling."

3. S. Jorge, S. Jorge Island, Azores, Unpasteurized Cow’s Milk, Traditional Rennet

A great hard cheese with a strong, nutty flavor.

Cameron Hughes recommends:

"Any medium body wine will work great with S.Jorge. Wines like Lot 326, 2010 Sonoma Pinot Noir, Lot 367, 2010 Chablis or Lot 341, 2010 Santa Maria Chardonnay will marry well with the strong flavor of this cheese."

4. Taleggio di Val Brembana, from Lombardy, Pasteurized Cow’s Milk Traditional Rennet:

With an intensely creamy melting quality, this cheese is thicker than your usual Alpine taleggio, with a sappy, floral flavor, and a hint of yeast.

Cameron Hughes recommends:

"Big, New World Cabernet, like Lot 345, 2010 Rutherford Cab, is made for Taleggio. The thick creamy taste is a warm blanket to the Cabernet, and together they melt in your mouth. So good!"

5. Cashel Blue, Ireland, Co. Tipperary, Pasteurized

This blue is pungent, and a bit creamy. We love it spread on a piece of raisin bread.

Cameron Hughes:

"Lot 319, 2011 Sori Moscato d'Asti is a sweet, effervescent and playful wine that lifts the austere intensity of the blue to create a taste sensation."

Tips on Pairing

Cameron Hughes answers some of our nagging questions about pairing food and wine and lends a few tips on ordering wine at a restaurant, for those of you eating out this holiday season.

Q:We know white wine usually goes with fish and red usually goes with meat. Are there any examples of times where you’d order a red with a fish or a white with a meat?

A:"The trick to wine and food pairing is the sauce. I would recommend a medium body red wine like Merlot, Chianti and Cabernet Franc with white meat or fish with a heavy sauce (think chicken with béchamel or sea bass with hollandaise.) The best white pairing for these same dishes is a big, rich Chardonnay. If the fish or white meat are grilled, go with a light white wine like Chablis, Sancerre, Sauvignon Blanc and for red, stay light too, try Pinot Noir, Grenache/Garnacha or Sangiovese."

Q:What’s the deal with chicken? We feel like this could go either way. In your opinion, is there an ideal wine with say, a roast chicken?

A:"There is no ideal - roast chicken is a great way to try many different pairings. Try sparkling wine (Champagne),Verdelho, Albarino, and/or Chardonnay. For reds, Pinot Noir to lighter bodied Grenache and/or Merlot blends pair very nicely. Chicken has a natural tannin that integrates beautifully with most wines. Just keep it light - try to stay away from big, over the top high alcohol wines like Cabernet or Syrah."

Q:Off the top of your head, what specific wines would you pair with:

• leafy greans

A:"Pinot Grigio, Sauvignon Blanc, or steel fermented Chardonnay are your best bets. In general, highly acidic white wines pair best with greens, regardless of dressing."

• olives

A:"While olives and wine are not a natural pairing (olives being heavily brined), you might try a Pinot Noir or Chardonnay. An earthy red like Tempranillo will work too."

• white fish

A:"White fish, being more delicate, deserve a light, bright wine if steamed or delicately sautéed. Consider Pinot Gris, Chenin Blanc, Chablis, Chardonnay, or Muscade. Reds like super delicate Burgundies (Pinot Noir) or Gamay are excellent for pairing as well."

• tomato-based pasta sauce

A:"A tomato-based pasta sauce would work well with a red blend, like a Meritage. Merlot, Chianti, Nero D'avola, Zinfandel, Gamay, Grenache are all fine choices to match the high acidity in tomatoes and add to the flavor of the overall dish. "

• lamb

A:"Personally, I prefer Syrah. No matter the preparation of lamb, the meat has a gamey, spicy quality which marries well with the spicy nuances found in the Syrah grape."

• Asian flavors

A:"Either sparkling wine or Champagne or something light and slightly sweet: Gewurztraminer, Riesling, or Moscato because the spice and sweetness in the wine will carry the flavors well. Anything too tannic or heavy will wreak havoc with the spice. "

An Awesome Tip: "One good rule of thumb is to pair wine with a dish that both traditionally comes from the same country/region. For example, for an Italian pasta sauce, try a Chianti/Sangiovese. For olives and tapas, try cava or a dry Spanish red, and so forth."

Q:Ordering wine in a restaurant can be an intimidating process. There’s often pressure to impress your guests and the sommelier, appease your own tastes and save your wallet! Any tips?

A:"Knowing your general price point is a good way to start. Choose the second or third least expensive offering of a particular region or varietal, never the cheapest. In general, Central Coast California Syrah and Chardonnay offer tremendous value. Ordering wine at a restaurant is a great opportunity to try something new from a curated list, so try ordering a wine you’ve never heard of before. When presented with the wine, smell the wine, not the cork. Finally, trust your palate, trust your taste and enjoy!"

Photography by Ali Allen. And a very special thank you to Summerill & Bishop for lending us some of their beautiful goods for our shoot.

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