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Thanksgiving

Wines for the holidays

A member of staff stands in front of Panzer's deli wine ranks

A delightful selection of whites and reds for your festive table:

Welschriesling, Andreas Gsellmann – £22.40

Bergunland, Austria

Marzipan, apple blossom, ripe yellow plums & marmalade. Fresh, gentle and easy to drink. Perfect for a long day of celebrations.

Frey, Pinot Blanc – £27.60

Rheinhessen, Germany

Candied peel, stone fruits and green apple flavours work wonders next to turkey and chestnuts. Silky, full bodied and opulent enough to stand up to a Christmas roast dinner.

Tablas Creek, Patelin Blanc – £31
Paso Robles, California

Honeysuckle, orange zest, sweet peas and rich fruit. An opulent, mouth-filling food wine. A Californian wine made from grape varieties better known in the Rhône – Grenache Blanc and Roussane.

Domaine Anita ‘Reine de Nuit’ Moulin à Vent – £27.75

Beaujolais, France

Cherry fruited with delicate rose petal aromas. Fresh, light bodied and supple. Refreshing with enough character to keep with Christmas.

Matthieu Barret ‘Petit Ours’ – £32.30

Cotes du Rhône, France

Vibrant, crunchy, redcurrant, black cherry and bramble. Bright & savoury spiciness. 100% Syrah (Unusual for Cotes du Rhone but perhaps not a surprise as it is made by a famous producer of Cornas).

Littorai, ‘Les Larmes’ Pinot Noir – £75.25

Anderson Valley, California

Bold and lively with a seductive aroma, packed with red and blackberry fruit with a hint of pine. Classy tannins and ready to drink. Sits comfortably with turkey but grand enough for a special occasion.

Pierre Mignon Brut Premier Cru Champagne – £33.75

Pale gold in colour with a delicate bead of bubbles, this is a stylish Champagne with citrus hints on the nose overlaid with touches of brioche and yeastiness. Wonderful for any special occasion but these bubbles shine with paired with mushroom dishes or sushi.

Panzer’s famous pecan pie recipe

Slices of Panzer's Pecan pie

A perennial Panzer’s favourite – we’re sharing our pecan pie recipe! Perfect to grace your holiday table (or you can always grab a slice in store.)

Ingredients

400 g sweet shortcrust pastry
5g butter, softened
200g pecans
1 tablespoon runny honey
110g butter, softened
110g caster sugar
3 medium eggs, beaten
110g ground almonds
25g flaked almonds
Icing sugar to dust
Raspberries
clotted cream or creme fraiche

Method

On a lightly floured surface, roll out the pastry dough into a 1 cm thick large disc then place on a parchment-lined tray & refrigerate for 30 minutes. Grease the inside of a 24 cm diameter loose bottomed fluted tart tin with the butter and line with the chilled disc of pastry. Using a fork, prick the base of the pastry case all over. Put it in the refrigerator for 20 minutes.)

Preheat the oven to 190°C fan/210°C/gas mark 6/2. Once rested, trim away excess pastry from the top edge of the tin. Cover pastry with baking parchment and fill with ceramic baking beans. Bake in the preheated oven for 15 minutes.

Meanwhile, line a baking tray with baking parchment. Mix the pecans and honev and spread them across the lined baking tray. Remove the baking beans and parchment from the pastry case and return to the oven along with the tray of pecans for a further 10 minutes. Take the tart case and nuts out of the oven and allow to cool for 10 minutes. Lower the oven temperature to 180°C fan/200°C/Gas Mark 6.

While the pastry and nuts are cooling, whisk together the butter and sugar until Pale. Gradually whisk in the eggs, then stir in the ground almonds. Pour the frangipane mixture into the pastry case. Evenly spread the pecans over the top, pushing them down into the filling, and then scatter the flaked almonds all over. Bake for 35 minutes or until the frangipane has risen and is golden in colour.

Lightly dust with icing sugar. Serve while still warm with a handful of raspberries and some clotted cream or creme fraiche on the side.

ENJOY!

Panzer's famous Pecan pie

Thanksgiving bites recipe

A Thanksgiving appetiser recipe

Thanksgiving hors d'oeuvre_Gemma Sokol

Nothing’s better than that glorious moment when you take the turkey out of the oven to let it rest … But let’s face it, turkeys need to rest for a while.

To keep everyone going until you can sit down to feast, we asked SW London food photographer & blogger (and California native) Gemma Sokol for a festive snack recipe built from Panzer’s pantry.

Simple and oh-so-satisfying.

Stack the following in order:

Island Bakery oat cracker
Brie
Cranberrry sauce
Apple slices (we recommend Brogdale)
Proscuitto, wrapped around and tucked under cracker
Honey drizzle (we’ve used Waddesdon Estate blue flower honey from Buckinghamshire)
A sprinkle of fresh thyme leaves

You’ll find tons more inspiration from Gemma on her Instagram @gemtakesfoodpics 

DELIVERY ZONE INFORMATION

Local London Delivery

Due to the nature of our range, some items can only be delivered within the London area. If your order containers any flowers or fresh fruit then you will need to live locally to be able to have it delivered. Sushi is delivered within a 3 mile radius of our store.

Nationwide Delivery

All other goods can be delivered nationwide (excluding Highlands and Islands) via our partner couriers. There is a slightly larger delivery cost for this service outside of London.

Collection In Store

Everything on the store can be ordered for collection from our store. Orders must be picked up on your chosen collection date, and can be picked up from the store between the hours of 9am – 6pm, seven days a week. If your order was placed online, please bring your order confirmation when collecting.

Certain goods can be sent overseas, please call for more information.