Chef Nathan Grube of the Clover Hill Winery joined our 69 News Sunrise crew on Friday, November 6.  He brought some wonderful Thanksgiving meals to try and talked about what wine would go well with the meal.

Pumpkin Bread Pudding with Toffee Sauce
Serve with Clover Hill Vignoles
Bread Pudding:
6 c. Day Old French or Italian Bread, cubed
½ c.Dried Currants
¼ c. White Wine, Clover Hill Vignoles
2 ea. Eggs
1 ea. Egg Yolk
¾ c. Canned Pumpkin, no spices added
¾ c.Heavy Cream
¾ c. Milk
3 T. Butter, unsalted and melted
½ c. Brown Sugar
½ t. Vanilla Extract
½ t. Ground Cinnamon
¼ t. Salt
Toffee Sauce:
½ c. Brown Sugar
4 T. Butter, cut into pieces
¼ c. Heavy Cream
¼ t. Vanilla Extract
Bread Pudding:
-Pre-heat oven to 350 degrees and place the rack in the center of the oven.
-You will need an 8 inch baking dish.
-In a sauce pan put the currants and wine and slightly heat on the stove.
-Turn off the burner and let stand for 20-25 minutes.
-In a large bowl whisk together the eggs, pumpkin, cream, milk, melted
butter, brown sugar, vanilla, salt and cinnamon.
-Add the bread cubes and the soaked currants to the mixture and toss to
coat, making sure all the bread cubes are coated.
-Transfer the bread pudding to the ungreased pan and bake for about 25
minutes or until a toothpick inserted in the center comes out clean.
-Remove the bread pudding and let cool slightly on a wire rack.
Toffee:
-Place the butter, sugar and cream in a saucepan and bring to a boil.
-Boil for about 3 minutes then remove from the heat and stir in the vanilla.
-You can make this sauce ahead and simply reheat.
Finish:
-Slice the bread pudding and place it on a plate.
-Drizzle the toffee sauce over top and add a dollop of whipped cream.

Roasted Acorn Squash with Apple Cream
Serve with Clover Hill Riesling
1 ea. Acorn Squash
2 sm. Garlic Cloves, minced
1/3 c. Red Onion, chopped
½ c. White Wine
½ c. Cream
¼ c. Chicken Stock
1 ea. Egg
1 t. Fresh Thyme, finely chopped
1 ea. Apple, any variety
2 bx. Filo cups, in the grocer’s freezer
-Chives for garnish-
Prep work:
-Cut Acorn Squash in half and slice a small portion off the bottom to stop rolling.
-Remove seeds and add the garlic, red onion and white wine to the “bowl” of the
squash.
-Place in a baking dish and cover with foil.
-Bake at 350 degrees for about an hour.
-Quarter the apple and cut away the middle seed pod.
-Remove the foil from the squash and bake for 30 minutes longer, also
roasting the apple on a separate baking sheet for that 30 minutes.
-Remove both items from oven and let cool until you can handle them.
-Pour the wine mixture into a blender and spoon out the meat of the
squash into the blender as well.
-Add a ¼ cup of the cream, chicken stock and the egg and blend until smooth.
-Pour mixture into a bowl and add the chopped thyme.
-In a separate bowl whip the remaining ¼ cup of cream and whip until medium peaks.
-Smash the roasted apple and add to the whipped cream.
*All this prep work can be done the day before*
To Finish:
-Pre-heat the oven to 350 degrees.
-Using a teaspoon, add the acorn squash mixture to the filo cups and
place on a bakingsheet.
-Cook for about 20 minutes.
-Cut the chives into about ½” lengths.
-Remove the filo cups from the oven. Add a dollop of the Apple cream
and place two chive sticks in an “X” on top. Serve Immediately.