There is something magical about the marriage of wine and their perfect food pairing that just brings out the best in each other. You don’t need to be a sommelier or an executive chef to create some matches made in heaven that will both delight your senses and impress your guests.
Meagan Dobson, the author of The Maine Menu: Simple Recipes for Easy Living, shares some inspired ideas for pairing some of your favorite wines with recipes that will dazzle your tastebuds!
*Yes way, rosé!
Rosé wines have had a resurgence of popularity lately and it’s no wonder with their beautiful pink hues, hints of summer fruit, and versatile light acidity. Why not compliment the warm weather vibes, says Dobson, and what better way to do that than with a cherished family recipe of hers for delectable crab cakes?
Friendly Crab Cake Recipe:
- 1 large egg, beaten
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
- Salt and Pepper to taste
- 1 pound fresh Maine crab meat
- ¾ cup panko breadcrumbs
- 2 tablespoons fresh parsley
- 3 tablespoons olive oil
- Tartar sauce (for serving)
- Lemon wedges (optional for garnish)
Directions (Prep time 30 minutes)
- Using a small bowl, combine egg, mustard, Worcestershire sauce, hot sauce, salt, and pepper. Whisk together until well mixed.
- In a separate bowl, stir together crab meat, breadcrumbs, and parsley. Gently fold in mayonnaise and sculpt into eight patties.
- Using a large skillet over medium-high heat, heat olive oil until a droplet of water immediately sizzles on impact. Add crabcakes and cook (in batches of two or three) until golden brown on both sides. About 2 minutes per side.
- Optional: serve with tartar sauce and garnish with lemon wedges.
Chardonnay wine is a crowd favorite and it’s no wonder with its divine scents of citrus, vanilla, and pear with a wide range of rich flavors. Dobson’s recipe for a crowd-pleasing Northeast Quesadilla sets the stage for true magic.
- 1 tablespoon extra-virgin olive oil
- 2 bell peppers, sliced into strips
- ½ Vidalia onion
- Salt and pepper to taste
- 1 pound chicken breasts, sliced into strips
- 4 flour tortillas
- 2 cups shredded cheddar cheese
- 2 tablespoons vegetable oil
- 2 minced chives
- Sour cream (optional)
- 1/3 teaspoon chili powder
- 1/3 teaspoon ground cumin
- 1/3 teaspoon oregano
Directions: (Prep time 20 minutes)
- Heat olive oil in a skillet. Add peppers, onions, salt, and pepper. Cook until the peppers are soft, and the onions are slightly transparent.
- In a frying pan, heat 1 tablespoon vegetable oil over medium-high heat. Toss in chicken breast, along with the remaining seasonings. Cook until the chicken breast has a golden outside and is cooked through. Transfer chicken breast onto a plate.
- In a large skillet over medium heat, add the remaining vegetable oil. Add a single soft flour tortilla. The top half of it with chicken mixture, vegetable mixture, and a healthy dose of both kinds of cheese. Add chives on top. Then, fold the tortilla over to form a half-circle and cook. Flip once. It’s finished when both sides are golden, and the cheese is fully melted. Repeat this process to make the remaining three quesadillas.
- Serve whole or as slices and top with sour cream if desired.
Grab a cab!
Cabernet Sauvignon is a smooth yet bold red wine that channels flavors of dark cherries, black currant, blackberries, and notes of oak. There is an intrinsic harmony when wine meets cheese, and Dobson’s recipe for Wicked Cheese Board is the perfect partner for this rich, full-bodied red.
Wicked Cheese Board:
- Wooden tray, cutting board, or baking sheet for assembly
- ¼ wheel of aged cheddar cheese
- ¼ wheel of Camembert cheese
- ¼ wheel of Edam Cheese
- Several slices of prosciutto, salami, and mortadella
- 1 cup green olives with pimento
- ¼ cup cashews
- ½ cup dried cranberries
- 1/3 bar dark chocolate
- Half loaf of French bread cut into slices
- Some grapes still on the vine
- A few sprigs of fresh rosemary
Directions: (Prep time 30 minutes)
- Arrange the various ingredients (along with any of your other favorites!) on your tray
- Pour yourself impressed by serving up your favorite bottle of wine and these appetizing starters that will have you and your guests saying cheers!
For more amazing pairings to try with your favorite wines and to dazzle your tastebuds and revel in coastal-tinged flavors, get your copy of The Maine Menu: Simple Recipes For Easy Living. This multi-generational cookbook combines regional favorites and traditional family recipes with a no-muss no-fuss cooking style to bring you hearty, mouth-watering dishes that are fun and easy to make.
About the author: Charlene Bazarian is a fitness and weight loss success story after losing 96 pounds. She mixes her no-nonsense style of fitness advice with humor on her blog at Fbjfit.com and on Facebook at FBJ Fit.
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.