Judith Henderson’s Wine & Country Living

Let's talk about Holiday food leftovers and what to do with them. For my family, I re-heat a second pump- kin pie, add fresh whipped cream and fresh-frozen blackberries: for breakfast! My following day dinner won't be turkey. Instead, using all the leftover vegetables, stuffing, sweet potatoes, mashed potatoes, a can of sauerkraut and juices and one beaten egg, mix all well, pour ingredients in a large buttered casserole and bake uncovered at 350 degrees for 40-minutes.

Serve this savory Thanksgiving leftover bread pudding with a green salad of colorful curly mixed organic greens, red onion and a light fruity vinaigrette dressing, (suggested recipe below).

Onward and Wineward: I bumped into regional wine- maker Zack Brettler over the weekend. Zack owns and oper- ates SYZYGY Winery (pronounced "szz-eh-jee"). As Zack explains, "the winery name is a cosmic term relating to the alignment of earth, moon and sun." OK, this shows my age. I know the word "Nirvana," but SYZYGY? No, I had no idea!

What I do know is that Zack Brettler is a master Cabernet Sauvignon winemaker. The first time I tasted Zack's Cab was at an early 2002 winter taste. I was bowled over with the elegance and opulence of this young winemaker's wine.

If you walk into the SYZYGY tasting room today, you'll find Zack's bottled red wine portfolio and the 2008 Cabernet Sauvignon, rippling in juicy blackberry fruits and French oak tannins. Most notable in the '08 Cab is the elusive sandal- wood spice swooshing the cheek to puddle the tongue in this 100% Columbia Valley, 23-month barreled SYZYGY Cab- ernet Sauvignon; just $39 dollars a bottle. SYZYGY Winery, 405 East Boeing Ave, Walla Walla WA. 522-0484.

Readers, until next week, "Eat Art, Drink Imagination!"

Blackberry Squiggle for Thanksgiving Left-Over Bread Pudding

Serves 4

1-cup pure olive oil

¼-cup fresh squeezed lime juice

1-tablespoon sweet rice vinegar

1-cup mashed defrosted blackberries

3/4-cup raw honey

1-teaspoon lime zest chopped fine

Method: In a bowl, whisk all ingredients until emulsified and glossy. Drizzle over mixed green salad sided with Thanks- giving leftover bread pudding paired with a bottle of 2008 SYNGY Cabernet Sauvignon: your regional food and wine parings of the week in "scrummy" proportions! For more recipes, color photos and Moveable Feasts Ca- tering ideas: chefjudithhenderson.com.