Easy Food and Wine Pairings for the Weekend
Thursday, September 22nd, 2011
Prosciutto Wrapped Asparagus
Recipe courtesy of the Food Network/The Neelys
Prep Time:10 min
Cook Time:10 min
Serves: 4 to 6 servings
Ingredients
- 1 pound large asparagus spears
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 8 thin slices prosciutto, sliced in half
Directions
Preheat the grill to medium-high heat.
Trim the asparagus ends and put them on a sheet pan. Add the olive oil and sprinkle with salt and pepper, to taste. Toss to coat. Grill the asparagus until tender, rotating on all sides, for about 5 to 10 minutes. Remove them from the grill to a platter. When cool enough to handle, wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto. Serve immediately or at room temperature.
WINE PAIRING SELECTION:
Willamette Valley Vineyard Riesling- The Willamette Valley Riesling is an off-dry Riesling with flavors and aromas of peach, pear and citrus. This lively Riesling will balance nicely with the flavors of the asparagus and salty prosciutto.
Beet Salad with Goat Cheese
Recipe courtesy Guy Fieri
Prep Time: 15 min
Cook Time: 1 hr 20 min
Serves: 6 servings
Ingredients
- 1/2 pound beets, ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/3 cup pine nuts
- 4 ounces goat cheese
- 4 cups baby greens
- 4 cups baby spinach
- Tarragon dressing, recipe follows
- 4 very thin slices red onion, separated
Directions
Preheat the oven to 400 degrees F.
Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
Lightly toast the pine nuts in a small sauté pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the tarragon dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
Tarragon Dressing:
- 1/4 cup rice vinegar
- 2 teaspoons dried tarragon
- 2 teaspoons soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 1/4 cup extra-virgin olive oil
In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender
WINE PAIRING SELECTION:
Nick Goldschmidt Boulder Bank Sauvignon Blanc: This beet salad needs a wine with a lot of acidity to hold up to the Tarragon Dressing and Goat cheese! The Boulder Bank Sauvignon Blanc from New Zealand has flavors of fresh grapefruit, green pepper and lemon grass. This light and fresh food/wine pairing is a great start to any meal!
Grilled Pizza Three Ways
Alton Brown
Cook Time: 18 min
Serves: 3 pizzas, 1 pizza for each topping
Ingredients
- 16 ounces all-purpose flour, plus extra for peel and rolling
- 1 envelope instant or rapid rise yeast
- 1 tablespoon kosher salt
- 10 ounces warm water, approximately 105 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons for bowl
- 1 tablespoon malted barley syrup
Margherita topping – Enough to top 1 (16-inch) round pizza:
- 1 large tomato, cut into 1/3-inch thick slices
- 5 to 7 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2-ounce grated Parmesan
- 1 1/2 ounces part skim mozzarella, shredded
- 4 to 6 large basil leaves, shredded
Date and prosciutto topping – Enough to top 1 (16-inch) round pizza:
- 3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
- 3 to 6 teaspoons olive oil, divided
- 1/2-ounce grated Parmesan
- 1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
- 4 whole dates, pitted and finely chopped
- 1 teaspoon fresh thyme leaves
Pizza cracker:
- 2 to 4 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
Special equipment:
- Vise-Grips
Directions
Dough:
Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes.
Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour.
Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes.
To shape and cook the margherita pizza:
Heat a gas grill to high and make sure the grill grates are clean and free of debris.
Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside.
Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing.
To shape and cook the date and Prosciutto pizza:
Heat a gas grill to high and make sure the grill grates are clean and free of debris.
Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes.
Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary.
Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing.
To shape and cook cracker pizza:
Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes.
WINE PAIRING SELECTION:
Infinitus Tempranillo/Cabernet Sauvignon: Try the Infinitus paired with the Margherita pizza! The combination of the red pepper flakes, tomato, basil and parmesan cheese with the spicy, medium bodied Tempranillo is a perfect match.
Bodega Elena Red Blend: Try Bodega Elena paired with the date and prosciutto pizza! The fruit forward style of the Bodega Elena will highlight the dates and round out all the characteristics of this pizza!
Caramel Apple Cheesecake
Recipe courtesy Paula Deen
Prep Time: 20 min
Cook Time: 36 min
Serves: 8 servings
Ingredients
- 1 (21-ounce) can apple pie filling
- 1 (9-inch) graham cracker crust
- 2 (8-ounce) packages cream cheese, at room temperature
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- 2 eggs
- 1/4 cup caramel topping
- 12 pecan halves, plus 2 tablespoons chopped pecans
Directions
Preheat the oven to 350 degrees F.
Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.
Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
WINE PAIRING SELECTION:
Sandeman Armada Cream Sherry: The Sandeman Cream Sherry has flavors of caramel, cinnamon and roasted nuts. Cream Sherries have a higher alcohol content and it will help cut thru some of the rich, sweet cheesecake. This combination will melt in your mouth!
Recipes courtesy of the Food Network
