Spring has sprung!

It's time pair the April shipment with food for some unforgettable pairings. 

As spring blooms around us, we're thrilled to introduce you to some great spring flavors. This season, we're embarking on a unique culinary journey that promises to tantalize your taste buds and keep you guessing. We invite you to indulge in a selection of delectable appetizers, delightful side dishes and tantalizing mains all paired with wines styles you find in the April 2024 Shipment. 

Not yet a member? Join Club Mini to secure the latest “Sipment” of mini wines and experience the magic that happens when amazing wines meet sensational bites.  

 

Our Favorite, the Appetizer Round

Goat Cheese and Shallot Tartlets

Paired with Herbaceous white wines like Pinot Gris, Riesling and Sauvignon Blanc. 

 

The bright acidity and lively fruit nuances of a dry white wine will cut through the decadence of the herbed goat cheese, refreshing the palate with each mouthful. Pairing this appetizer with a creamy, yet refreshing white wine and experience how it can complement the earthy essence of the onions.

Ingredients:

• 1 sheet of frozen puff pastry, thawed

• 3-4 shallot onions, thinly sliced

• 2 tablespoons olive oil

• 2 teaspoons balsamic vinegar

• Salt and black pepper, to taste

• 4 oz goat cheese, softened

• 1 egg, beaten (for egg wash)

• Fresh thyme leaves for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.Roll out the puff pastry sheet on a lightly floured surface. Cut it into squares or circles, depending on the shape of your tartlet molds. Place the pastry into the molds, pressing gently to fit.

In a skillet, heat olive oil over medium-low heat. Add the thinly sliced shallots and cook slowly, stirring occasionally, until they become golden brown and caramelized, about 10 minutes. Once the shallots are caramelized, stir in balsamic vinegar and season with salt and pepper to taste. Remove from heat and let cool slightly.

Spread a layer of softened goat cheese onto the bottom of each pastry shell. Spoon the caramelized shallot mixture on top of the goat cheese, distributing it evenly among the tartlets. Brush the edges of the pastry with beaten egg to create a golden crust when baked. Transfer the tartlets to the prepared baking sheet and bake in the preheated oven for 15-18 minutes, or until the pastry is puffed and golden brown.

Once done, remove from the oven and let cool slightly. Garnish with fresh thyme leaves if desired. Serve warm as an appetizer or alongside a fresh salad for a delightful addition to any meal.

 

 

A Spicy Side Dish that will Keep you Coming Back

Spicy Roasted Carrots on Crème Fraîche

Paired with your favorite Rosé wine.

 

The delicate red fruit flavors and subtle earthy undertones of most rosés will  beautifully complement the savory sweetness of this roasted carrot side. If you like things on the spicy side, opt for a spicy rosé, and turn up the heat on the carrot's spices! Be sure to chill your Spicy rosé for best results. 

Ingredients

For the Spicy Roasted Carrots:

• 1 pound baby carrots, peeled

• 2 tablespoons olive oil

• 1 tablespoon harissa paste

• 1 teaspoon ground cumin

• 1/2 teaspoon cayenne pepper (adjust to taste)

• Salt and pepper to taste

• Fresh parsley or cilantro for garnish (optional)

For the Crème Fraîche:

• 1/2 cup crème fraîche

• Zest of 1 lemon

• 1 tablespoon lemon juice

• Salt and pepper to taste

Instructions:

Preheat your oven to 400°F (200°C). Place the baby carrots on a baking sheet lined with parchment paper. In a small bowl, mix together the olive oil, harissa paste, ground cumin, cayenne pepper, salt, and pepper until well combined. Drizzle the spicy roasting mixture over the baby carrots, tossing until they are evenly coated. Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through the cooking time.

In a small bowl, whisk together the crème fraîche, lemon zest, lemon juice, salt, and pepper until smooth and well combined. Arrange the roasted carrots on a serving platter or individual plates. Dollop the lemon crème fraîche over the carrots. Garnish with fresh parsley or cilantro, if desired. Serve your Spicy Roasted Carrots on Crème Fraîche as a delicious and flavorful side dish, perfect for adding a kick to your spring meals!

 

 

A Mouth-Watering Main Event

Herb Crusted Pork Chops with Creamy Morel Ramp Sauce

Pair with earthy, well-rounded red wines. 

 

This dish combines the savory flavors of herb-crusted pork chops with the rich and creamy morel ramp sauce, making it a perfect pairing for the fruity and earthy characteristics of red wines like Pinot Noir and Merlot.

Ingredients:

For the Herb Crusted Pork Chops:

• 4 bone-in pork chops

• Salt and pepper to taste

• 2 tablespoons olive oil

For the Herb Crusted Pork Chops:

• 1 cup fresh breadcrumbs

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh thyme

• 1 tablespoon chopped fresh rosemary

• 2 cloves garlic, minced

• Zest of 1 lemon

• Salt and pepper to taste

• 2 tablespoons olive oil

For the Herb Crusted Pork Chops:

• 1/2 cup dried morel mushrooms, rehydrated in warm water

• 1/4 cup chopped fresh ramps (or substitute green onions)

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup chicken or vegetable broth

• 1/2 cup heavy cream

• Salt and pepper to taste

 

Instructions:

Preheat your oven to 400°F (200°C). Season the pork chops generously with salt and pepper on both sides. In a mixing bowl, combine the fresh breadcrumbs, chopped parsley, thyme, rosemary, minced garlic, lemon zest, salt, pepper, and olive oil. Mix until well combined. Press the herb crust mixture onto both sides of each pork chop, ensuring they are evenly coated.

Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).

In a saucepan, melt butter over medium heat. Add the chopped ramps and rehydrated morel mushrooms (strained from the soaking liquid) and sauté until softened. Sprinkle the flour over the mushrooms and ramps, stirring constantly to form a paste. Cook for 1-2 minutes until the flour is lightly toasted. Gradually whisk in the chicken or vegetable broth, followed by the heavy cream, stirring constantly until the sauce thickens. Simmer for a few minutes until the sauce reaches your desired consistency.Season the creamy sauce with salt and pepper to taste.

Serve the herb-crusted pork chops topped with the creamy morel ramp sauce. Serve alongside your favorite spring vegetables or salad  for a delightful meal.

 

 

More Meat, Please! Another Spring Main Dish to Try. 

Flat Iron Steak with Spring Greens

Paired with rich, robust red wines like Cabernet Sauvignon and Syrah. 

 

The Flat Iron Steak and Spring Greens complements Syrah's bold dark fruit and spice notes with its robust, savory flavors, while the zesty salad dressing balances the wine's full-bodied nature. Similarly, the steak's richness pairs well with Cabernet Sauvignon's bold tannins and dark fruit flavors, while the salad's acidity cuts through the wine's intensity, creating a harmonious dining experience that highlights the best qualities of each component. We suggest you have a few mini wines to try alongside this dish, to compare and contrast!

Ingredients

For the Flat Iron Steak:

• 2 flat iron steaks (about 8 ounces each)

• Salt and pepper to taste

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon dried thyme (or 1 tablespoon chopped fresh thyme)

• Zest of 1 lemon

• Juice of 1 lemon

For the Spring Greens:

• 6 cups mixed spring greens (such as baby spinach, arugula, and watercress)

• 1 tablespoon extra-virgin olive oil

• Juice of 1 lemon

• Salt and pepper to taste

Instructions:

Preheat your grill to medium-high heat, or heat a skillet over medium-high heat on the stove. Season the flat iron steaks generously with salt and pepper on both sides.

In a small bowl, whisk together the olive oil, minced garlic, dried thyme (or chopped fresh thyme), lemon zest, and lemon juice. Place the seasoned steaks in a shallow dish or resealable plastic bag. Pour the marinade over the steaks, ensuring they are well coated. Allow the steaks to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

If using a grill, grill the steaks for about 4-5 minutes per side for medium-rare, or until they reach your desired level of doneness. If using a skillet, heat a tablespoon of olive oil over medium-high heat. Sear the steaks for about 4-5 minutes per side, or until they develop a nice crust and reach your desired level of doneness.

Once cooked to your liking, transfer the steaks to a cutting board and let them rest for 5 minutes before slicing. In a large mixing bowl, toss together the mixed spring greens, extra-virgin olive oil, lemon juice, salt, and pepper until well coated. Slice the rested flat iron steaks thinly against the grain. Serve the sliced steak alongside the lemon and olive oil tossed spring greens.