With Thanksgiving just around the corner, I have already started sharing cocktails and putting together recipes that I have been sent. Here are two of my favorite recipes that I have received from Mark West Wines! A BBQ Turkey Legs recipe that looks so yummy and will smell heavenly if you are able to put it on the grill to cook. The other recipe is an apple galette which is a dressier French version of an apple pie. It looks heavenly too!
Both recipes include a bit of Mark West Pinot Noir and you can learn a lot about this varietal via this video from Mark West Wines:
From Mark West Winery website:
Mark West was founded in 1978 with one desire only: To craft remarkable Pinot Noir that delivers exceptional quality at an affordable price. With equal parts patience, hard work, and passion, we’ve followed our dream from vineyard to barrel to bottle, rewarded by knowing that Pinot lovers savor every glass just as much as we do.
Mark West Grilled BBQ Turkey Legs
Serves: 10
BRINE: The brine is key to a flavorful and juicy turkey leg.
INGREDIENTS:
5 quarts water
1 cup kosher salt
¾ cup white granulated sugar
1 ½ cups brown sugar
1 tablespoon chili powder
2 bay leafs
10 turkey legs (8-10 pounds)
Preparation
Add all brine ingredients to a large pot.
Bring to a boil then remove from the heat.
Allow to cool completely.
Place turkey legs into the pot with the brine and refrigerate for 6-12 hours.
MARK WEST BBQ SAUCE:
Ingredients:
2 cans tomato paste (11 ounces total)
1 cup ketchup
1 cup unsweetened apple sauce
1 cup red wine vinegar
1 cup Mark West Pinot Noir
½ cup dark molasses
2 tablespoons smoked paprika
1 tablespoon dry mustard odder
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons kosher salt
½ teaspoon cayenne pepper
Salt and pepper
Preparation:
Place all ingredients in a large saucepan and whisk together.
Place saucepan over medium-high heat.
Bring to a simmer.
Reduce heat to low and cook for 15-20 minutes or until sauce has thickened to a consistency of your liking.
Set sauce aside to cool.
BBQ TURKEY LEGS:
Preparation
Preheat grill to 400°.
Drain brined turkey legs and pat dry with a clean paper towel.
Place turkey legs on the grill and sear on each side for 3 minutes.
Brush each turkey leg with BBQ sauce and close the grill lid.
Cook for 40-50 minutes, basting each leg with BBQ sauce every 10 minutes.
Turkey legs are finished cooking when the internal temperature is 180°.
Remove turkey legs from the grill, baste with BBQ sauce, and serve immediately.
These turkey legs will look better than the photo (and the photo looks pretty darn good)
Mark West Caramel Apple Galette
Serves: 4-6
DOUGH:
2 cups all-purpose flour
½ cup spelt flour
1 tablespoon granulated sugar
2 sticks (1 cup) salted butter, cubed, very cold
½ cup ice water
FILLING:
¼ cup sugar
1 tablespoon Mark West Pinot Noir
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon allspice
2 large honey crisp apples
Preparation:
To make the dough, add flours, sugar, and cold butter to food processor.
Pulse several times, until the mixture resembles coarse meal.
Add one tablespoon of water at a time and continue pulsing the mixture until it holds together when squeezed, but is not sticky.
Turn the dough out onto a floured surface and gently gather into a ball.
Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, combine sugar and Pinot Noir in a large saucepan and heat over medium heat for 8-10 minutes or until a dark amber caramel is achieved.
Add the spices and apples and toss to combine.
Continue cooking for 5-6 minutes or until apples have softened. Allow to cool.
Preheat oven to 375°.
Place dough ball on a floured surface and use a rolling pin to roll into a circular ¼” thick shape.
Transfer dough to a parchment-lined sheet pan.
Place cooled apples in the center of the dough, leaving a 1” border on all sides.
If there is excess caramel in the pan, reserve it but do not place on the dough.
Fold the border of the galette up towards the center, crimping and pinching it as you go.
Cook for 40-50 minutes or until the crust is golden brown.
The apples may ooze out of the crust a bit. Serve warm or at room temperature.
Thanks to Mark West Winery for these superb recipes! I haven’t tried the galette yet but I will be trying the turkey legs for sure! Because I am in southern California, I am lucky enough to have weather nice enough (and currently HOT ENOUGH) to turn on the BBQ one more time! Don’t forget that you can pick up Mark West Wines like the Pinot Noir featured in these recipes along with other varietals that the Mark West Wines makes. You can find these at your local supermarket, wine or liquor store!
Follow Mark West Winery on these social platforms
Website: https://www.markwestwines.com/
Twitter: https://twitter.com/MarkWestWinery
Facebook: https://www.facebook.com/MarkWestWines
Youtube: https://www.youtube.com/user/MarkWestWines
Enjoy these fabulous recipes!!
Stevie Wilson,
LA-Story.com
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