A diced fuyu persimmon would be a great addition. Red wine is more commonly used for sangría, but my favorite is white wine or Cava.
The hardest thing about making this dish is finding smoked trout, which should be pretty easy if you have a decent specialty food store in your midst. If not, you can substitute smoked salmon, but be sure it’s smoked, not cured—in other words, use a dry, flaky, smoked fish, not a moist, thinly sliced fish like lox or gravlax. In either case, the smoke is the complement to the wine, as is the slightly spicy watercress. Also, the crispness of the wine cuts through the richness of the fish. From the Sauvignon Blanc chapter of “100 Perfect Pairings: Small Plates to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2010)
In this recipe, the quinoa is cooked pilaf-style, where the grains are tossed in oil before adding a measured amount of liquid, bringing it to a boil and simmering it with a lid on until all of the liquid is absorbed.
This cranberry sauce, with its balance of sweet and tart flavors, is an excellent complement to Thanksgiving turkey. It's also very good with roast chicken or pork. If you can get your hands on Royal Blenheim dried apricots, they will repay you in flavor for their sometimes steep purchase price.
I am especially fond of this dish that my husband John and I have created together to honor our respective food traditions. Pecans are a common ingredient in North Carolina, the state where he was born and raised, and they pair beautifully with pancetta, the flavor building block of choice for this Umbrian cook. One tip: if you have a lot of last-minute cooking, you can clean and blanche the sprouts the previous day. After shocking them in ice and drying them well, place them in a container lined with paper towels to continue absorbing the moisture.
This salad is at its most elegant when the diameter of the daikon and carrot is similar to that of the persimmons. If you can’t find extra fat carrots, slicing thinner ones on the diagonal makes a nice presentation, too.