For the Meatballs:

Preheat oven to 400 degrees F and place oven rack second from the top. Line a large sheet tray with parchment paper with a generous coating of olive oil.

1. In a large sauté pan, heat butter and oil on medium high heat.  Once butter starts to foam add your onions, stir and allow cooking for two minutes.

2. Stir in apples to the pan, and lower the heat to medium. Season with 1 teaspoon each of salt and pepper. Stir occasionally and allow caramelizing for 7-8 minutes.

3. Next add garlic, red cooking wine, and sage to the pan and allow the liquid to cook off about 1 to 2 minutes.

4. Transfer mixture to a large mixing bowl and allow to cool slightly.

5. Using a rubber spatula mix in Dijon mustard, breadcrumbs, cheese, and egg until well combined. Add ground turkey and mix with your hands gently until mixture is evenly distributed.

6. Form into about 1 ½ inch meatballs using hands or a 1 ¾ inch ice cream scoop.

7. Place 1 inch apart on prepared sheet tray.

8. Bake meatballs for 25-30 minutes until meatballs are lightly browned on top and instant read thermometer registers 165.

9. Meatballs can be made up to two days in advanced reheat in the oven lightly tented at 350 degrees F for 15-20 minutes.

10. Transfer to serving platter, garnish with fried sage and serve with red wine cranberry sauce.

For the Cranberry Sauce:

1. Using a medium sized saucepan add butter and oil and place on medium heat. Once butter starts to bubble add apples and allow to cook for 3 minutes until softened.

2. Stir in brown sugar and red wine, and allow to reduce on low for 4-5 minutes.

3. Stir in the cranberries and simmer until slightly thickened and the cranberries start to pop about 8-10 minutes. 

4. Allow to cool to room temperature before serving or storing. Sauce can be made a week in advanced and stored in an airtight container. Serve warm or room temperature.

For the Fried Sage:

1. Heat a small skillet with ¼ cup of cooking oil on medium high heat. Once oil is hot add 6-8 leaves at a time. Fry for 10 seconds until dark green and crisp. Transfer to dry paper towel and immediately season with salt. Allow to cool and keep in an airtight container until serving.

For the Veggies:

Preheat oven to 425 degrees F. Line a large sheet tray (or 2 medium trays) with parchment paper and coat with a generous layer of olive oil.

1. Start by placing prepared parsnips, carrots, squash, leeks, and garlic on the tray. Season vegetables with ½ teaspoon pumpkin pie spice, ¾ teaspoon salt, ½ teaspoon pepper, and 3 tablespoons of olive oil.

2. Toss vegetables until evenly coated. Place the larger cut vegetables towards the outside of the tray and the smaller ones towards the middle. Lay 8 sprigs of oregano on top.

3. Bake for 20 minutes on the middle rack.

4. Meanwhile, place brussel sprouts in a large bowl and cover with 1 tablespoon of olive oil, 1 tablespoon white cooking wine, ½ teaspoon sea salt, and ¼ teaspoon pepper. Mix until evenly coated.

5. After 20 minutes remove sheet tray and place the leeks and garlic in the very middle of the tray. Add the brussel sprouts cut side down on any open space. Place back into the oven for 20 minutes.

6. After 20 minutes pour the white cooking wine glaze on top of roasted vegetables and place back in the oven for 5 more minutes. Serve Immediately.

   Note: If you are making the vegetables ahead of time, do not glaze or cook for the last 5 minutes.

   To reheat: Bake at 425 for 5-7 minutes, add glaze and cook for 5 additional minutes.

For the Glaze:

1. Add shallots and wine to saucepan and reduce on medium low heat until about 3-4 tablespoons of wine remains about (about 5 minutes).

2. Stir in the chopped herbs, pepper, honey, and lemon juice. Stir and allow to cook for 30 seconds, and then remove from the heat.

3. Add cold butter one tablespoon at a time while swirling the pan in a circular motion until a nice glaze forms. Taste to adjust lemon and salt to your liking.

For the Pesto:

1. In a large food processor place the kale, fresh herbs, and garlic. Pulse until garlic and herbs are chopped.

2. Add the cheese, lemon zest, juice, wine, pepper and pistachios. Pulse 3 or 4 times while slowly pouring in the olive oil.

3. Last add a ½ stick of butter and pulse until just combined. Place in saran wrap or an airtight container and refrigerate for at least 4 hours, preferably overnight. (Pesto can be made up to 3 days in advance).

For the Roulade:

Preheat oven to 325 degrees F. Position a rack in a large roasting pan.

1. Using a paper towel, pat the turkey breast dry. Then lay the butterflied breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even ½-¾ inch thickness. Season with half the salt and pepper and brush 2 tablespoons of Dijon mustard evenly across the breast.

2. Spread the chilled kale pesto ¼ to ½ inch thick, leaving a 1-inch border on all sides. (Do not over stuff, save any leftover pesto for herb garlic bread or pasta).

3. Starting on a long side, roll the turkey breast tightly like a jellyroll to enclose the pesto.

4. Using kitchen twine, tie the roulade every 1-2 inches to make a compact even cylinder. (Cut any extra twine off at each knot).

5. Season the outside of the roulade with remaining salt and pepper and rub with 3 tablespoons of softened butter.

6. Transfer roulade to roasting pan. Carefully pour ¾ cup of wine and ¼ cup of stock along the sides of the pan.

7. Bake for 1 hour basting with cooking wine liquid and rotating the pan from front to back at the 30-minute mark.

8. After 1 hour increase the oven temperature to 400 degrees F. Bake for an additional 30-50 minutes (depending on size of the breast) until instant read thermometer registers at 160.

9. Place roulade on a resting rack lightly tented with foil for 15 minutes. (This will allow the turkey to redistribute all of its juices and come to internal temp of 165).

10. Carve roulade in ¼- ½ inch slices and serve warm with cooking wine gravy.

For the Gravy: (optional) 

1. Place roasting pan with turkey drippings on medium heat.

2. Whisk in ½ cup of white cooking wine and bring to a boil for 2 minutes.

3. Add 1 cup of stock mixed with 1 tablespoon of cornstarch and whisk. Allow to simmer on low until thickened. Finish with 1 tablespoon of lemon juice and salt and pepper to taste.

For the Cake:

Preheat oven to 325 degrees F and place the oven rack second from the top. Prepare a 10-inch springform pan by lining with parchment paper and greasing generously with butter. 

1. In a small saucepan heat the red wine, sugar, and salt on medium low, stirring until the sugar completely dissolves. Transfer to a measuring cup to cool.

2. Place chocolate chips in a large glass bowl. To melt chocolate, microwave in three to four 30-second intervals stirring with a rubber spatula each time. (Or use double-boiler method to melt)

3. Once the chocolate chips are completely melted, stir in 1 cup of cubed butter 2 pieces at a time, until smooth.

4. Using a whisk or hand mixer slowly stream in the red wine mixture into the melted chocolate.

5. Crack eggs into liquid measuring cup and add vanilla to the cup. Then whisk in eggs one at a time.

6. Add sifted cocoa powder and mix until batter is smooth.

7. Pour cake batter into prepared pan.

8. Bake for 40-45 minutes until the outer edge looks cooked and the center appears to be wet but firm to the touch. Leaving the the cake in the pan, allow to cool at room temperature on a wire rack for at least 4 hours, preferably overnight.

9. Cover the cake with sifted cocoa powder or powdered sugar.

10. Using a large spatula, carefully transfer the cake to a serving dish. Serve with macerated strawberries, fresh whipped cream, or ice cream.

For the Strawberries:

Place prepared strawberries in a large glass bowl, stir in cooking wine and sprinkle with sugar. Allow to stand at room temperature for 30 minutes before serving.

Spinach Feta and Artichoke Dip

Prep Time: 10 min

Cook Time: 2 hours

Servings: 10-12

Ingredients:

½ cup Holland House White Cooking Wine

8 (oz.) package reduced fat cream cheese

3 cloves garlic, minced

1 (12 oz.) package of frozen spinach thawed and squeezed to drain excess liquid

2 (14 oz.) cans whole artichokes, drained well and chopped

1 (8 oz.) can sliced water chestnut, drained well and chopped

1¼ cups low fat mozzarella cheese

¾ cup feta cheese, crumbled

1¼ cups low fat Greek yogurt 

¼ teaspoon red pepper flakes (optional)

Salt and pepper, to taste 

Garnish:

Feta cheese

Roasted red peppers

Directions:

1. Grease a 6 to 8 quart crock-pot with oil or cooking spray.

2. Add garlic, spinach, artichokes, water chestnuts, mozzarella, feta, yogurt, and red pepper flakes to the crock-pot. Mix to combine. 

3. In a small saucepan on medium heat, add ½ cup Holland House White Cooking Wine. Allow to simmer for 3 minutes. Stir in cream cheese and turn off the heat. Transfer cream cheese and wine mixture to crock-pot and stir to combine ingredients.

4. Cook on low setting for two hours. Serve immediately in crockpot or transfer to serving bowl.

For Serving: Serve with vegetable crudité, baked pita chips, crackers