The holidays are quickly approaching, and I have a quick recipe here I think you readers might appre­ciate along with a great wine pairing. When Wine Guy mentioned that one of his clients asked if I might share a quick, cold-processed, pickled food recipe for the holidays, I said, "Why not!"

Here's a recipe from my new cookbook, Edge of the Plate, available through Amazonkindle.com. You can take a free look at the book with a direct link-up on my webpage listed below.

In the mean time, watch out for the wild turkeys in Day­ton, they are everywhere!! Oh, by the way, I recommend the recipe below be paired with the incomparable Joel Waite's 2008 Cavu Sauvignon Blanc. Now, Joel makes several beautiful food wines and this one is no exception to his rule.

This '08 dry white, loaded in passion fruit nuances and just enough white linen to sneak you into a fancy restaurant, is sensational. If you haven't been out to Cavu Winery at the airport in Walla Walla, you should. Always up-beat, warm and knowl­edgeable, Joel makes wine with a deeply rooted passion in food as well as sipping libation, which earns this local wine­maker 10 Barrels from Wine and Country Living because it takes a passionate person to make passionate wine. Good going Joel!

Pickled Purple Eggs

Serves 4

In 2-cups pickled beet juice, add 4-peeled hard boiled eggs and soak overnight.

Remove eggs, pat dry with paper toweling and slice to reveal a stunning sunny appearance.

Place sliced egg on crisp lettuce leaves paired with gor­gonzola

bleu crumbles, sliced pickled beets and diced green onion. Drizzle with this simple semi-sweet dressing recipe:

1-cup olive oil

¼-cup red wine vinegar

1-teaspoon herbs provence

½-cup honey

2-cloves minced garlic

1-teaspoon zest of lemon

Method:

In bowl, whisk all ingredients with broad strokes until well mixed, thick and glossy; drizzle and serve.

Hear Judith Speak! www.chefjudithhenderson.com