Holiday Recipes and Pairings

Wow your guests this holiday season with decadent ingredients like scallops and oysters, or make the occasion extra cozy with traditional dishes like roast pork. Read on for our favorite recipes and that wines that pair beautifully with them!

Oysters on the Half Shell with French Mignonette 
½ cup minced shallots
¼ cup champagne vinegar 
¼ cup rice vinegar
salt and pepper to taste
Herb Roasted Pork Loin
For pork:
4 lb boneless pork loin roast
2 tablespoons plus 1 teaspoon olive oil, divided
6 rosemary sprigs
8 thyme sprigs
8 sage sprigs
1/2 cup minced shallots 
4 cloves of minced garlic
3 tablespoons stone ground mustard
For sauce:
1/3 cup dry vermouth
2 teaspoons stone ground mustard
1 3/4 cups chicken broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
Roast pork:
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Pat pork dry and season with 1 3/4 teaspoon salt and 1 1/2 teaspoon pepper. Heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
Step 3
Put a metal rack in the pan and arrange half of the herbs down the middle of the rack. Mix together shallots, garlic, mustard, and 1 tablespoon oil and cover over the top and sides of the roast, then put the roast, fat side up, on top of herbs. Roast for 1 hour. Toss the remaining herbs with the remaining teaspoon of oil and arrange on top of the roast.
Step 4
Continue roasting until 140 to 145°F inside the roast, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest for 15 to 25 minutes.
Step 5
Remove the rack from the pan and discard herbs from the rack.   Add vermouth and mustard and deglaze by boiling, stirring, and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
Step 6
Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened about 3 minutes.
Sea Scallop Angel Hair Pasta
1 package angel hair pasta
¼ cup butter
2 cloves garlic, minced
2 pounds sea scallops, rinsed and patted dry
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
salt and freshly ground black pepper to taste
½ cup heavy cream 
1 tablespoon grated Parmesan cheese to taste 
1. Bring a large pot of lightly salted water to a boil. Add angel hair pasta and cook, uncovered, for 4 to 5 minutes or until al dente; drain.
2. While pasta is cooking, melt butter in a large skillet over medium heat. Stir in garlic and cook just until fragrant and softened, about 1 minute.
3. Place scallops in the pan on one side for 2 mins and the other for 2 mins, and add basil and parsley.
4. Reduce heat to low; stir in lemon juice and season with salt and pepper. Pour in cream if you like a thicker sauce and cook just until the sauce begins to simmer.
5. Drain pasta in colander 
6. Remove scallops from sauce, set aside
7. Mix pasta and sauce
8. Add scallops to the finished pasta and garnish with Parmesan cheese


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