Celebrate in Style: Wine-Paired Recipes for a Delicious New Year with Good Harbor

As the New Year approaches, there's no better way to celebrate than by indulging in delightful dishes perfectly paired with exquisite wines from Michigan's own Good Harbor Vineyards. Whether you're a seasoned wine connoisseur or just someone who loves a good glass with their meal, we've got an exciting lineup of wine-paired recipes that'll make your taste buds dance with joy. From a tantalizing appetizer to a mouthwatering main course and decadent dessert, get ready to toast to the new year in the most delicious way possible. Let's dive in and discover how to celebrate in style!

Savoring Seasonal Starter

Kick off your New Year's feast with a sensational starter that sets the stage for a memorable meal. Picture this: melted creamy Brie cheese topped with Apple Cranberry Chutney, perfectly paired with our Pinot Grigio. The crisp acidity of this white wine compliments the rich, buttery Brie, while the cranberry's tartness echoes the wine's fruity notes. 

 Ingredients:

• Brie Cheese (round)
• Apple Cranberry Chutney
• 2 tbsp Honey
• Zest from ½ orange
• Baguette (Toasted and sliced)
• Pecans (optional)
• Fresh Rosemary (optional)

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper. Place the wheel of Brie into the parchment lined baking dish. Score the top of the brie lightly in a diagonal pattern with a sharp knife.
2. Top the Brie with the apple cranberry chutney, followed by the chopped pecans, zest from half an orange and honey.
3. Bake in the preheated oven for 18-22 minutes or until cheese starts to bubble. Top with fresh rosemary and serve with toasted slices of baguette.

Main Course Magic: Elevate the Entrée

When it comes to the main course, the right wine can turn a good dish into an extraordinary one. Let's take a classic beef tenderloin. Pair it with Good Harbor's Collaboration, and you've got a match made in culinary heaven. The wine's rich tannins and notes of black cherry and pepper work wonders with the savory, juicy beef, enhancing every mouthful. 

Ingredients:

• 3 tablespoons fresh, coarse ground pepper
• 1 tablespoon Kosher salt
• 3-4lbs beef tenderloin
• 1 tablespoon canola oil

Directions:

1. Set out the tenderloin out at room temperature 45 minutes prior to roasting.
2. Preheat the oven to 425F.
3. Add freshly ground pepper to a small bowl, add the salt and stir to mix. Set aside until ready to use.
4. Pat the tenderloin dry with a paper towel. 
5. Drizzle with canola oil and rub evenly across the tenderloin. Sprinkle with pepper and salt and rub across the tenderloin once more. Place tenderloin on the roasting rack and roast for 40 minutes.
6. Check the temperature by inserting a thermometer into the center-most part of the tenderloin. For a perfect medium-rare, pull the tenderloin once the thermometer reads 130F.
7. Once the tenderloin has reached the desired internal temperature, transfer to a cutting board, cover with aluminum foil, and allow to rest 15-20 minutes. Slice, serve, and enjoy.

Decadent Desserts Delight

There's nothing quite like finishing a meal with a dessert that dazzles the senses. For a New Year's celebration that ends on a sweet note, pair your dessert with a wine that complements its flavors. Consider a classic chocolate fondue served with fresh fruits and marshmallows; it's a treat that pairs beautifully with Late Harvest Riesling. The wine's natural sweetness and notes of honey and apricot strike a perfect balance with the rich, dark chocolate, creating a delightful interplay of flavors. 

Ingredients:

• 1 (10 oz bag) bittersweet chocolate chips
• ⅔ cup heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• Dipping options (strawberries, bananas, marshmallows, pretzels, etc...)

Directions:

1. In a medium saucepan, combine chocolate chips and heavy cream and heat on low, stirring constantly until the chocolate is melted and mixture is smooth. Do not let it come to a boil or chocolate might seize.
2. Once the chocolate is melted, stir in vanilla extract and sea salt. Pour mixture in fondue pot to keep warm.
3. Serve with dippers of your choice.

End the night with a glass of Blanc de Blanc and raise a toast to the New Year!