Holiday Traditions are such a joyful pleasure. For those lucky to have traditions centered around a dinner table; eat, drink and be merry becomes an annual lifestyle!
Yesterday, Thanksgiving, was the busiest day of the year in the gastronomic world. It also traditionally signifies the beginning of the Christmas season. Ding, Dong Merrily on High!
My brother Jason is quite the at home Chef. With my sister in law Beth at his side to deck their dinner table – (not to mention their home), the duo has certainly Mastered the Art of Living. The Crye family Black Friday Pavóchon is a tradition worth noting. My brother has adepted his Pavóchon based off a Stephane Reynard recipe: Dinde Farcie de Bonnes Choses.
11 pound, deboned Turkey
3.5 ounces of bacon
3.5 ounces of pork belly
14 ounces pork loin
5 ounces chestnuts
6 cloves of garlic
1 cup heavy cream
half cup pistachios
2.5 Tablespoons Armagnac
half cup of white port
Olive Oil for sautéing, salt and pepper to taste
Peel, dice the shallots and garlic, and sauté in olive oil.
Chop all the meat. Crush the nuts. Combine with cream, Armagnac, Port, garlic and shallots.
Spoon the stuffing into the Turkey cavity. Close it up with string. Oil the turkey and season.
Roastin a 235 degree oven for 3-4 hours, basting regularly.
Just before Christmas in 1784, Thomas Jefferson wrote to his friend and wine contact John Bonfield, The American Council in Bordeaux. He expressed a fear. He wrote to his friend, “I have written a letter to Monsieur d’Yquem for 250 bottles of his newest vintage, but I am afraid he will not know who I am.” Mr. Bonfield in favor wrote to Monsieur d’Yquem introducing Thomas Jefferson, Minister of The United States of America. By February of 1785, Jefferson had received his 250 bottles which were described as “bottled with greatest care” in a letter signed by Count Louis-Amédée Lur Saluce, the newest proprietor of what Jefferson referred to as “House of Yquem.”
Thomas Jefferson’s introduction into the circles of French society was welcomed. They viewed him as “warming to intelligent conversation” and found his colonist lifestyle intriguing. His greatest friends included French liberals such as the Duke of Rochefoucauld, the Marquis de Chastellux, and General Lafayette. Through these influences and eventual life long friends, Jefferson discovered that fine wine and fine food is a great way to meet informally with political friends and foes. He approached gastronomy as a gentile art, and encouraged the newly American citizens to embrace it as a refined accompaniment for everyday life. During his time as president, Jefferson frequently used dinner parties as a form of legislative lobbying.
The success of Virginia viticulture was one of Jefferson’s greatest ambitions. He saw a vision in a state of breathtaking views, majestic mountain ranges, favorable climate, and diverse soils. “The best Virginia soil from an agricultural point of view is clay soil.” Exclaims Gabriele Rausse, the dubbed Godfather of Virginia wine and Director of Gardens and Grounds at Jefferson’s beloved home of Monticello. “As the Virginia wine industry started to take off people started to experiment with areas which were not clay.” Says Rausse. “Virginia also has a lot of loamy soil.”
Virginia has a topography which compares very much to the Friuli region in Italy, and now produces quality wine as well. Though Jefferson’s predictions of Virginia wine were seen as over enthusiastic, now 200 years later Gabriele Rausse along with other Virginia winemakers have turned Jefferson’s vision a reality!