Since holiday party season is almost upon us, friends, I think we should discuss Riesling und h’orderves. A light, low-alcohol Riesling, such as a Kabinett, is perfect to serve during cocktail hour. It will enhance zee appetite without diluting zee palate. Kabinett is also great with appetizers because it pairs well with lighter cuisines such as salads, light cheeses und cold meats.

Now that you have a Riesling to serve, let’s talk two quick appetizers:

Bruschetta Bar
Bruschetta is a popular appetizer that many guests enjoy, but it can take time to assemble. So to save some time und make things a little extra fun, set out a bruschetta bar und let your guests assemble their own appetizers. They will love being able to combine their own flavors! Plus it’s super easy for you! You can toast zee sliced bread zee night before und store in an airtight container. When you serve, set out several different cheeses, flavored olive oil, diced or sliced tomatoes, olives or olive tapenade, garlic spread, roasted red peppers or whatever else your guests might enjoy!

Fruit und Cream Cheese Spread
Sliced fruit und a light cream cheese dip will make an easy und tasty treat. You can even prepare zee dip zee day before your party to make things even easier. Simply mix softened low fat cream cheese with a bit of sweetener or honey, a splash of lemon juice, a sprinkle of cinnamon und perhaps some dried cranberries or toasted nuts. About a half-hour before your guests arrive, slice up fruit such as apples, pears, or any other fruit you enjoy. Place on a serving tray with a bowl of zee dip.

It is once again Thanksgiving in America, one of mein favorite times of zee year! Many of you already know about mein love for a good glass of German Riesling with a roasted Turkey, but do you know about mein love for cooking with it? Well I do. And to share mein cooking with Riesling love, here is mein go-to gravy recipe for you to enjoy. It was passed down to me from none other than mein little German grandmother. So enjoy, friends! Und Happy Thanksgiving!

Riesling Gravy

Pan with juices from a brined und roasted turkey

1 cup Riesling (I suggest a dry Riesling, such as mein Spatlese)

4 1/2 cups stock (I use zee turkey neck, heart und gizzards. Brown in a large pot then combine with 16 cups water, celery, carrots, onion, bay leaves, parsley, thyme, salt und pepper. Bring to a boil then simmer, covered, for two hours. Strain. This will make around 9 cups, you can freeze zee rest.)

6 tablespoons all-purpose flour

2 tablespoons unsalted butter

Pour pan juices into a glass measuring cup. Let stand until separated, approximately 10 minutes. Pour off fat.

Place your original pan on the stove, over medium heat. Add wine. Simmer und stir pan for 2 minutes. Add juices, stock. Bring to simmer.

Whisk together remaining stock und flour until smooth. Slowly add flour mixture to pan. Simmer until gravy is reduced by half, approximately 10 – 12 minutes.

Remove from heat. Add butter until melted. Discard solids. Serve immediately or keep warm over low heat.