Thyme After Time: A Few Things We Can Learn From Beaujolais (and Glazed Meatballs)

One morning, I sat at my kitchen table, looking through a pile of cookbooks for a recipe I had forgotten to set aside (once again). It took a while but I eventually I found it. Once I saw the page, flipping through the book, filled with water stains and smudges, I knew I had the right one. Yes,it was obvious, I had made this recipe several times before. I made a mental note to copy it down while it was still legible.
The recipe on the opposite page caught my eye, Beaujolais chicken. It's the recipe that sent me off on a wine journey.
A small write-up at the beginning of the recipe told of a wine from France that was released the third Thursday of every November. It was the first wine using that season's grapes. The recipe told of the this wonderfully accessible and awaited wine. It was the kick-off of the wine season and the holidays.
I looked at the calendar and sure enough, it was the third week of November. What a happy coincidence!
Sure enough, while shopping, there was the display...Beaujolais Nouveau....just as the recipe book stated. Of course, I had to buy a bottle.
I began my research on it only to find that what once used to be a huge deal had now kind of fizzled out. Apparently this Nouveau, although still liked, wasn't the hit it once was.
It was young and fresh; so fresh, it didn't have a chance to develop tannins or complexities. This was a problem for wine connoisseurs.
It couldn't be stored or aged for any length of time, also a problem.
It was made to be enjoyed during its release.
The serious wine producers of Beaujolais turned their noses to it. Although it had given a name to their town, they wanted to bring attention to other wines they produced, more serious ones.

This made me wonder. Had I missed the bandwagon or maybe, just perhaps, Beaujolais Nouveau had a little more to offer than one would initially think.
With the Holiday season winding up and the frenzy just about to begin, perhaps an uncomplicated and fresh outlook on things was in order. I tend to overthink everything. My brain just never stops. So, wouldn't it be an ironic thing to overthink something that was just meant to be enjoyed?

It's the first wine from the harvest of the season. It's not only a sneak peak at the fruit of our labor from the year, it's a glimpse into this coming year, things to look forward to, fresh starts and new outlooks.

Simplicity. It's a concept most of us are familiar with but few actually put into practice. This year would be a good year to not overthink, not make life too complicated and enjoy all of those around us, relatives, friends, and neighbors with a fresh new outlook, new start and new, simplified ideas.

Then, there's that problem that Beaujolais Nouveau does not store well. It's a gentle reminder that, yes, honor our past and yes, plan for our future; both are smart things to do. But, in doing so, live in the moment. When you are with those who love you over the holidays, be with them heart and soul. It's so easy to let your mind wander off to far away places or the next thing on your to-do list.
Cherish each moment you have because the future is never guaranteed.

Beaujolais Nouveau just so happens to be a wonderful transition wine. It's light and fruity and for those who drink white wine exclusively, it's a great, mild introduction to reds. It's also a wonderful wine to cook with. It can be used in most any dish calling for a wine and does very well in the French dish, coq au vin, imparting a pretty purple hue to the finished meal. It also makes a great sweet and tart glaze, but we'll get to that in a minute. Such versatility and ease, getting along with everyone, who wouldn't want a little peace and harmony. That alone is something to aspire to.

Lastly, it's very cost effective, around $12.00 a bottle. I've had less expensive and a few (eh hem) higher priced ones, but believe me, but there's no wine I've had that has said so much for so little.

So, in closing, let me leave you with a little recipe. I present you with Beaujolais Nouveau Glazed Meatballs. The Meatballs are made from ground lamb with all the flavors that pair so well with it....rosemary and garlic.
The glaze compliments the somewhat gamey lamb and the rosemary perfectly. It's a beautiful wine pairing all in one dish. It's a perfect appetizer to bring to a party along with a bottle for sharing. After all, the wine doesn't store well...

The Meatballs
Makes about 20

1 lb. Ground Lamb
1/4 Cup Bread Crumbs
1/2 Sweet Onion, minced
2 Tbsp. Heavy Cream
1 heaping tsp. Fresh Rosemary, minced
1 large Garlic Clove (or 2 small), minced
1/2 tsp. Kosher Salt
1/4 Freshly Ground Black Pepper
1 Egg, beaten
1-2 Tbsp. Flat Leaf Parsley, chopped
Olive oil (enough to coat the bottom of your skillet)
(Vegetable oil may be substituted.)

Brown the onions in a little bit of olive oil over medium heat.
Mix all ingredients together, lightly.
The more you mix, the tougher your meatballs will be.

Form into about 1 1/2-2" balls. (You should get about 20.)

Preheat oven to 350 degrees.

In a skillet, add olive oil (or vegetable) to coat the bottom of your skillet.
You want the heat about medium.
Let the oil warm until a drop of water begins to sizzle. (If your oil starts popping, your heat is too high.)
Add the meatballs a few at a time and brown the outsides, turning to help them keep their shape while they fry. Transfer the browned meatballs to a baking sheet.

Bake for 20 minutes.

Meanwhile, make the glaze...
11/2 cup Beaujolais Nouveau (or whatever red wine you prefer to use)
1 Orange, juiced (about 1/2 cup) and zested
2 tbsp. Soy Sauce
1/4 Balsamic Vinegar
2 tbsp. Honey (plus more, if needed)
1 heaping tsp. Raspberry Preserves
1 tbsp. Corn Starch

In a saucepan over medium heat add the wine and let it come to a simmer.
Let it reduce by a third (about 5 minutes) so you have about a cup left.
(No need to measure it out exactly, just eyeball it)
Add the juice of an orange, the balsamic vinegar, the soy sauce, the honey and the raspberry jam.
Let simmer 4-5 more minutes.
Taste the liquid. It should be a little tangy, sweet and sour at the same time.
Add a little more honey if it's not sweet enough.
In a small bowl, mix the tablespoon of corn starch with some of the liquid from your pan.
Add back to the rest of the liquid and whisk.
You will notice your glaze thicken.
Turn the heat to low.

Remove the meatballs from the oven.
Line a second baking sheet with foil (for easier clean up). and place a cooling rack on top of the foil.
Turn your broiler on and place you over rack about 5" from the heating element.

Dip and coat the meatballs with the wine glaze.
Place under the broiler only a minute or two.
It goes very fast so don't take your eyes off of them.
Pull the meatballs out and recoat and place under broiler one last time, just for a minute.