Thanksgiving Recipe Inspiration Using Holland House Marsala Cooking Wine

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Are you in need of some unique and inspiring recipes to jazz up your holiday menu this Thanksgiving?  Check out these recipes using Holland House Marsala Cooking Wine.

Marsala Whipped Sweet Potatoes

INGREDIENTS
3 lbs. orange-flesh sweet potatoes (red garnets)
1 tsp. salt
1/2 cup Holland House Marsala Cooking Wine
6 Tbsp. butter
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Grated peel of 1 orange
1/4 cup whipping cream (optional)
Toasted pecan pieces
DIRECTIONS
Fill a 6-quart pot halfway with water. Peel each potato and place in pot to prevent browning. Cut potatoes into 1-inch cubes and return to pot. Drain water so there is enough just to cover potatoes. Stir in salt. Cover and bring to a boil. Boil 10 minutes or until potatoes are soft.

In a small microwaveable bowl or 1-cup glass measuring cup, heat marsala cooking wine in microwave 1 minute on medium power or until very hot. Stir in butter, vanilla, cinnamon, nutmeg and orange peel.

When potatoes are cooked, drain water from pot. Add marsala cooking wine mixture to pot. Whip with electric beater until smooth. Stir in cream, if desired. Keep warm until ready to serve. Garnish with pecans.

Helpful Hint: Whipped sweet potatoes may be made a day ahead and refrigerated. Reheat in microwave, covered, on medium power. Stir occasionally.

Nutrition Information (per serving): 260 calories, 3g protein, 36g carbohydrate, 12g fat, (7g sat. fat), 30mg cholesterol, 390mg sodium, 5g fiber

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Marsala-Laced Mushrooms

Makes 4 to 6 servings

Mushroom lovers will delight in this delicious, easy side dish. Great with roast turkey, beef, or lamb. Juice from the mushrooms can be added to gravy for a sensational flavor boost.

INGREDIENTS
2 Tbsp. butter, divided
1/3 cup Holland House Marsala
Cooking Wine
1 Tbsp. soy sauce
16 oz. thickly sliced mushrooms
1/3 cup plain dry bread crumbs
2 Tbsp. grated Parmesan cheese
1/4 tsp. dried sage (optional)

DIRECTIONS
Preheat oven to 425ºF. Melt 1 tablespoon butter. Combine Holland House® Marsala cooking wine and soy sauce; stir in butter. Pour mixture over mushrooms in a large bowl. Let stand 10 minutes, stirring frequently.

Meanwhile, in a small bowl stir together bread crumbs, cheese, and sage. Melt remaining tablespoon butter and stir into bread crumb mixture. Set aside.

Pour mushrooms into an 8- or 9-inch pie plate, square baking dish, or similar size shallow baking dish. Bake on upper oven rack 15 minutes. Remove from oven and use a ladle or turkey baster to remove half the juice. (Use the juice for gravy or meat sauce!) Sprinkle mushrooms with bread crumb mixture and bake 10 minutes more.

Note: If recipe is doubled, add about 5 minutes to the baking time.

Nutritional Information (Per serving): 160 calories, 6g protein, 13g carb, 7g fat (4 g sat. fat), 20mg chol, 540mg sodium, 1g fiber

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Marsala-Poached Pears

Makes 8 servings (with about 1/3 cup sauce total)

Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.

INGREDIENTS
4 Bartlett pears, about 8 oz. each
1/2 cup Holland House Marsala Cooking Wine
2 Tbsp. packed brown sugar
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 Tbsp. butter
Vanilla ice cream
Toasted pecans (optional)

DIRECTIONS
Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.

Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.

Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.

Notes:

•       Use an apple corer to easily remove cores from pear halves.

•       If pears are really firm and green, add 5 minutes to the cooking time.

Nutritional Information (Per serving; without pecans): 170 calories, 1g protein, 26g carb, 7g fat (4g sat. fat), 20mg chol, 150mg sodium, 1g fiber

Connect with Holland House for more recipes online or via Facebook.

Comments

  1. I don’t think I’ve ever found a Thanksgiving recipe I didn’t love!

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