Thanks to a Wine Crush Listener who recommends this holiday cookie recipe found on allrecipes.com

Check out this link for details.

Click on the link to get a preview to this week's show.  Guest is Food and Wine's Senior Food Editor Kristin Donnelly.

A little word and recipe from Jordan Winery. 

Click on the link to get a recipe from Jordan Winery.

Thanks to our friend, Richard Haake at WineryChefs.com, leftovers just became even better.

Place a deep sided sauté pan over medium heat, add olive oil and bacon and cook until crisp. Add the carrots, onions, and celery, and cook for 5 minutes. While the vegetables are cooking bring the chicken stock to a boil in a separate pot and remove from the heat.  Sprinkle the flour over the vegetables and stir well. Add the hot chicken stock and stir well cooking for 5 minutes until the mixture thickens lightly.  Add the diced turkey along with mushrooms, peas, parsley and thyme.  Simmer for10 minutes.  Season to taste with lemon juice, salt and pepper.

Preheat the oven to 400°F. Place the pot pie mixture in your favorite pie dish or casserole dish.  Cut a piece of puff pastry dough slightly larger than the dish the pie filling is in. Cover the filling and dish with the puff pastry dough to seal.  Cut a few vents in the dough with a pairing knife.  Place the pie in the oven and bake for 15 minute or until the pastry is golden and crispy.

Thanks to Richard Haake at WineryChefs.com

Thanks to Richard Haake, www.winerychefs.com

To make the dough, place the flour and salt in a mixer with the paddle attachment.  Turn the mixer on low and slowly add the diced butter until it’s a sand consistency. Add the water and mix just until the dough comes together.  Remove the dough onto a lightly flour surface and work the dough into a ball, be sure not to over mix. Flatten the dough into a disk, wrap in plastic and chill for an hour.

In a large sauté pan over medium heat add the onions and cover for ten minutes.  The onions will release their water and begin to cook down.  At this time add the butter, thyme sprigs and season lightly with salt and peppers.  Continue cooking the onions for an hour, stirring often until the onions are brown. When the onions are done spread them out on a sheet tray to cool.

In a non-stick sauté pan cook add the olive oil and lightly cook the butternut squash on both sides.  There is no need to cook the squash until its soft, leave it a little al dente.

Season lightly with salt and pepper. Lay the squash on a sheet tray to cool.

Preheat the oven to 400°F.  To assemble the tart roll out the dough on a floured surface until its about 1/8” thick. Place the dough on a sheet tray lined with parchment paper.  Spread the onions in the middle of the dough leaving a 2” border. Then carefully and uniformly place the squash on the onions, and sprinkle with cheese. Bring the edges of the dough partially over the filling, brush the dough with egg wash and sprinkle with coarse salt. Bake for 25 to 30 minutes until the galette is golden brown.  Slice and serve with a simple salad.  Serves 4

Thanks to our great friends at Bon Appetit.

PREP: 40 minutes
TOTAL: 55 minutes

Ingredients
2 tablespoons olive oil
1 pound fully cooked hot Italian sausage, cut into 1/2-inch cubes
1 large onion, chopped (about 3 cups)
2 large carrots, peeled, chopped (about 1 3/4 cups)
2 large parsnips, peeled, chopped (about 1 3/4 cups)
2 large celery stalks, chopped (about 1 cup)
2 1/2 teaspoons dried Italian seasoning blend
1 pound brown lentils (about 2 1/3 cups)
3 quarts (or more) low-salt chicken broth
1 5-ounce package baby spinach leaves

Preparation
Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery, and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.
Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

Nutritional Information
One serving contains the following:
Calories (kcal) 488.2
%Calories from Fat 34.4
Fat (g) 18.6
Saturated Fat (g) 6.1
Cholesterol (mg) 35.8
Carbohydrates (g) 50.7
Dietary Fiber (g) 16.7
Total Sugars (g) 9.8
Net Carbs (g) 34.0
Protein (g) 31.6

Back by request and thanks to www.winerychefs.com.

• 2 teaspoons olive oil
• 2 to 3 pounds pork tenderloin, trimmed and cleaned
• 1 cup bacon, diced
• 1 onion 1/4" thin slices
• 2   granny smith apples 1/4" thin slices
• 2 yukon gold potatoes peeled and quartered
• 2 fresh sprigs thyme
• 2  sage leaves
• 2 teaspoons caraway seeds
• 1 cup chicken stock
• salt and pepper

Preheat the oven to 275F.  In a deep side saute pan over high heat add the olive oil. Season the pork tenderloin generously with salt and pepper and sear the pork on all sides.  Once the meat is browned well on the outside, but not cooked through remove it from the pan onto a plate.  Reduce the heat to medium and add the bacon to the pan.  Cook the bacon until its crisp, then drain off half of the oil.  Add the onions and cook until them until they are soft.  Add the apples and potatoes to the pan and mix the ingredients together.  Place the pork back in the pan, gently pushing the tenderloins down into the ingredients. Add the thyme, sage, caraway seeds, chicken stock to the pan and season well with salt and pepper. Cover the pan with a lid, place the pan in the oven to cook for 45 minutes until the pork tenderloin has achieved an internal temperature of 140F.  Remove the pan from the oven and allow the meat to rest in the pan with all the juices for 15 minutes.

To serve remove the meat from the pan onto a cutting board and slice.   Stir the vegetable mixture, remove the thyme and sage. Taste for seasoning, if it's needed add more salt and pepper.  Lay out the plates and place a generous spoonful of vegetables and top with 4 to 5 slices of pork.

Wine Crush listener Nina submitted a favorite appetizer recipe.

Ingredients:

1 lb fresh asparagus but into 1" pieces

4 oz cream cheese

1 TB mayonaise

1 TB milk

1 TB finely chopped onion

1 TB chopped pimientos

1/8 tsp salt

Pinch of pepper

2 8oz tubes crescent rolls

2 tsp butter melted

1 TB seasoned bread crumbs

Steam the asparagus and set aside

Beat cream cheese, milk, mayonaise

Add onion, pimientos, salt and pepper

Unroll crescent roll dough into triangles and place on an ungreased baking pan.

Spoon 1 tsp cream cheese mixture onto center, top with asparagus and add another cream cheese mix

Bring corners of dough together and twist, pinch to seal

Brush with butter and sprinkle with break crumbs

Bake at 375 degrees 15-18 minutes

Thanks to contributor Michael Scelfo.

Ingredients:

FOR THE BREAD CRUMBS:
1/2 cup grated pecorino
1 cup panko (Japanese bread crumbs)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
2 teaspoons minced parsley

FOR THE EGGPLANT AND TOMATOES:
1 cup red grape or tear-drop tomatoes
1 cup yellow grape or tear-drop tomatoes
14 basil leaves, roughly chopped
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups tomato puree
5 large garlic cloves, peeled and thinly sliced
2 to 2 1/4 pounds eggplants, peeled and cut into 1-inch cubes
1/3 cup extra virgin olive, plus more for drizzling
1 cup fresh whole milk buffalo mozzarella or other mozzarella cheese, grated or finely chopped.

Method
1. For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
2. For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
3. Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.