Fall Food & Wine Pairings
This month, as fall approaches, we thought we would share a few food and wine pairings to help ease us out of summer and into cooler temperatures.
We’ll start with three pairings and recipes we think you’ll love. Share with us of any of your favorite fall pairings.
Pumpkin and Pinot Gris
This quintessential fall vegetable is perfect with a sweet pinot gris. This risotto courtesy of Wolfgang Puck is the perfect way to celebrate Fall.
1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup dry white wine
About 6 cups of hot chicken stock or vegetable stock
1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender
1/2 cup grated Parmesan
4 tablespoons unsalted butter, cut into small pieces
In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn’t simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.
Read more at: http://www.foodnetwork.com/recipes/wolfgang-puck/pumpkin-risotto-recipe/index.html?oc=linkback
Fresh Rosemary and Cabernet Sauvignon
It’s a classic pairing that must be mentioned every fall. And what better way to enjoy some rosemary and cabernet, then with this strip steak and butter rosemary recipe from Southern Living. Perfect for the Fall and Winer — actually, it’s so good to eat year round.
- 1/2 cup butter, softened
- 1 tablespoon fresh rosemary
- 2 teaspoons grated lemon rind, divided
- Salt and pepper to taste
- 1 tablespoon dried Italian seasoning
- 1 1/2 tablespoons olive oil $
- 2 garlic cloves, minced
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 4 (6-oz.) beef strip steaks (1/2 inch thick) $
- 1. Stir together butter, rosemary, 1 tsp. grated lemon rind, and salt and pepper to taste. Cover and chill until ready to serve.
- 2. Combine Italian seasoning and next 4 ingredients in a small bowl. Stir in remaining 1 tsp. lemon rind. Rub mixture over steaks. Cover and chill 1 hour.
- 3. Grill steaks, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or to desired degree of doneness. Serve with butter.
Wild Mushrooms and Pinot Noir
Perfect for any fall dinner. Try your favorite Pinot Noir with this delicious recipe of pappardelle and mixed wild mushrooms from Jamie Oliver.
9 – 11 ounces mushrooms (I would probably buy around 14 ounces of mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove of garlic, finely chopped
1 – 2 small dried red chillies, pounded or very finely chopped
salt and freshly ground black pepper
juice of 1/2 lemon
1 pound pappardelle
a small handful of grated Parmesan cheese
1 handfully of fresh flat-leaf parsley, roughly chopped
2 ounces unsalted butter
Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt (it is very important to season mushrooms lightly, as a little really brings out the flavor). Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste.
Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.
Read more at: http://www.foodnetwork.com/recipes/jamie-oliver/pappardelle-with-mixed-wild-mushrooms-recipe/index.html?oc=linkback
Share with us of any of your favorite fall pairings!
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