Create a winning combination for your Super Bowl celebration! Check out the recipies and wine pairings below.
2022 Albariño & Honeyed Burrata Toasts
1/2 large French baguette cut into thin slices
6 oz burrata cheese torn
1 tbsp fresh mint chopped
3 tbsp raw honeycomb
1 tbsp fresh orange zest
1/2 tsp flaky sea salt
Slice the french baguette and lightly toast if desired – you can also serve untoasted. Place on a serving platter.
Tear the burrata over the slices of bread, distributing evenly
Sprinkle mint evenly on top of the burrata toasts, then cut off pieces of honeycomb and distribute evenly among the toasts
Grate fresh orange zest over top of the toasts and sprinkle flaky sea salt over the top as well. Serve immediately!
2021 Red Cuvée & Chicken Parmesean Sliders
24 ounces frozen breaded chicken tenders
1 package (12 ounces) Hawaiian sweet rolls
14 slices provolone cheese, divided
1 jar (24 ounces) marinara sauce
1/2 cup butter, cubed
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil
Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place 8 cheese slices over roll bottoms, overlapping as needed. Bake until cheese is melted, 3-5 minutes.
Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining 6 cheese slices. Replace top halves of rolls.
For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving; if desired, serve with additional marinara sauce.
2021 Cabernet Sauvignon & Homemade Cheese Puffs
Homemade Cheese Puffs
1 cup milk or water
1 stick butter unsalted (½ cup)
¼ teaspoon salt
⅛ teaspoon cayenne pepper optional
1 cup flour
4 large eggs room temperature
1 cup sharp cheddar, finely shredded
Preheat oven to 425°F.
Line two large baking sheets with parchment paper.
In a medium saucepan, combine milk, butter, salt and cayenne pepper. Bring to a boil over medium heat.
Turn heat to low and add all of the flour at once. Stir until very smooth. Continue cooking and stirring until it forms a dough that doesn't stick to the sides/bottom of the pot and is no longer sticky, about 2-3 minutes. Remove from heat and cool for 5 minutes.
While the flour mixture is cooling, completely whisk eggs in a separate bowl. Remove 2 tablespoons of the eggs for an egg wash and set aside.
Add the egg mixture to the dough a little bit at a time, stirring with a spoon after each addition. Once the eggs are completely incorporated, stir in the shredded cheese.
Place the mixture into a freezer bag or a piping bag and pipe into 1" circles (about 3/4" high) on the prepared baking sheet. With wet fingers, smooth the top of the mounds.
Whisk the reserved egg with 1 teaspoon water and brush over the puffs. Sprinkle with additional cheddar if desired.
Bake for 10 minutes at 425°F and then lower the temperature to 350°F and cook for 18-19 minutes or until they are puffed and browned.
2021 Tempranillo & Brown Sugar Bacon Wrapped Smokies
1 Package of Bacon
1 Package of Mini Smokies
½ cup Brown Sugar
¼ teaspoon cayenne pepper or to taste
Preheat oven to 425°F. Line a baking pan with foil.
Cut Bacon into thirds. Wrap 1 piece of bacon around each mini smokie and secure with a toothpick.
Combine cayenne pepper and brown sugar and roll each smokie in the mixture. (Note: They can be frozen at this point)
Place on prepared pans and bake for 10 minutes.
Flip smokies and cook an additional 10 minutes or until bacon is crispy. (Add an extra 5 minutes if baking from frozen).