Nov 18, 2020

Meet the JaMily: Our Virtual Thanksgiving Potluck

Thanksgiving is a combination of a few favorite F words: fun, flavor, friends and food! Especially food—it IS Thanksgiving. Meet some of the JaMily—your peeps behind the scenes, as we bring you our virtual potluck Thanksgiving.

We’re talking Turkey—any way you want it.

1.  For a kitchen classicist—the definitive guide to cooking a classic turkey.

2.  Is there anything more American than deep-fried turkey? Get out the grease and get to it with this deep fry guide.

3.  Are you team “stuffing inside” or “stuffing outside”? We’re going stuffed turkey for the win.

4.  If you’re opting for meatless, go all-in on a vegan Tofurkey with all the fixings.

5.  Skip the turkey and go for a classic steak — we know you’re craving the JaM Cab!

Side-Dishing From The JaMily

» Sarah, Marketing: Go Nuts for Spicy, Salty and Sweet, paired with Sugar Sweet White.

Pre-dinner nibbling is my favorite time at Thanksgiving. I have my first glass of wine in my hand while greeting friends and family. This spicy, salty and sweet pecan recipe will fill bowls throughout my house—and they’re always empty and the end of the day. An extra-icy glass of Sugar Sweet White goes perfectly with the spicy, salty, candied nuts, plus the refreshingly-light taste and lower alcohol of Sugar is a great start to our celebration of thanks.

Scoop The Dish:

» Mackenzie, Trade: Crab Stuffed Mushrooms, paired with Butter Chardonnay.

My family is very app heavy when it comes to the holidays and even though we have a traditional Thanksgiving dinner with all the fixings, we spend the day grazing on apps that we make so we don’t get too full on a large meal earlier in the day. There is always an assortment of bites in and out of the oven to snack on and these crab stuffed mushrooms are the star of the show every year!

Scoop The Dish:

» Ashley, Media Relations: Creamy, Dreamy Artichoke Dip, paired with Butter Chardonnay.

We typically start our Thanksgiving festivities just after noon but don’t eat until 6pm. This is my favorite snack to help tide me over until dinner. What’s even better: my sister makes it… (food tastes so much better when someone else makes it!). It’s so creamy and rich, just like my favorite wine, Butter Chardonnay.

Scoop The Dish:

» Trevor, Digital Comms: Nana’s Orange Salad, paired with Toast Sparkling.

We’re using the word “salad” loosely here, folks, so don’t get your hopes up if you’re looking for something green and leafy. My Nana has been making this creamy, fruit-salad recipe for every holiday meal as long as I’ve been alive, and frankly, I’ll take a bowl of this over a slice of pumpkin pie, any day. When I make it for my kids, I’ve also been adventurous and added shredded coconut and some sliced maraschino cherries for more “goodies.”

Scoop The Dish:

» Carina “Coco”, Wine & Music Studio: Sweet Potatoes, paired with Butter Chardonnay.

The last few years my family has opted for restaurants for Thanksgiving Dinner, but when we used to host, this was the one side dish I always looked forward to. Something about the savory sweetness and the burnt marshmallows on top makes me feel the season even more. I was a very picky eater growing up but this dish always pleased. Now when I get a chance for Friendsgiving I’ll make this and share it with friends.

Family Recipe: Peel Sweet Potatoes. Cut up into little chunks and boil. When you can stick a fork through them pour out the water. Add butter and salt then mash them up. Put in a bowl and add small marshmallows to the top. Bake until marshmallows melt and brown, then serve.

» Alyse, Social Media: Spinach Artichoke “Casserole”, and Toast Sparkling while you cook.

Our mornings typically begin with cooking and Toast-mosa’s (Toast Sparkling and our pick of fresh juice). The dish I always serve up is my Grandma Irene’s spinach artichoke “casserole”. It’s like a deconstructed artichoke dip, transformed into a “healthier” side dish so you can eat more of it!

Family Recipe: cooked & chopped spinach salted and peppered to taste (tip: grab some bags from the frozen food aisle. Easy!). Quartered & marinated artichoke hearts. Cream Cheese. Seasoned Croutons. ½ stick of butter (melted). Instructions: Layer casserole pan with thick layer of cooked spinach (about 1 to 1 ½ inch). Layer of cream cheese on top of spinach. Layer of artichoke hearts over the cream cheese. Layer of seasoned croutons on top. Drizzle the melted butter all over (this makes the croutons slightly moist so they don’t burn while baking). Bake at 350 degrees until cream cheese is melted, about 45 mins. Enjoy!

» Greg, Media Production: Roasted brussels sprouts, paired with JaM Cabernet.

I love adding something bright green to the Thanksgiving table and November is peak season for brussels sprouts!  In a busy Thanksgiving kitchen where every surface is occupied, it’s useful to have a side dish that can be cooked in a variety of ways: steam in the microwave, roast in the oven, steam or sear on the cooktop, etc.  I like to briefly steam mine first and then transfer to the oven to broil and crisp. You can’t go wrong!

Scoop The Dish:

Whatever way you dish, it’s bound to be de-lish. At JaM Cellars we’re giving thanks for great company, the best wine, and another year we get to spend with YOU at your table!

Gratefully yours,

JaM Cellars