With Labor Day right around the corner, we are a planning simple yet mouthwatering menu for some outdoor fun. Our three appetizer recipes are sure to be crowd-pleasers, especially when paired with Weed Cellars wines to bring out the best characteristics in each dish!
Rainbow Shrimp Skewers – Pair with Central Coast Sauvignon Blanc
Sauvignon Blanc’s fresh, green characteristics make it a perfect pairing for an appetizer that highlights bell peppers. Furthermore, the lemony notes of shrimp will complement the wine’s tangy acidity.
Servings: 12 skewers
Total Time: 25 minutes
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
24 medium shrimp (fresh, shelled and deveined)
1 ½ Tablespoons water
2 Tablespoons olive oil + 1 ½ Tablespoons olive oil
1 teaspoon thyme, chopped
¾ teaspoon paprika
2 cloves garlic, minced
½ teaspoon garlic powder
1 teaspoon salt + 2 dashes salt
1 teaspoon onion salt
½ teaspoon pepper + 2 dashes pepper
1 Tablespoon fresh lemon juice
- In a medium bowl, mix together water, 2 Tablespoons olive oil, thyme, paprika, garlic, garlic powder, 1 teaspoon salt, onion salt, ½ teaspoon pepper and lemon juice.
- Once your shrimps are defrosted, place them into the bowl. Massage the mixture into the shrimp for 1-2 minutes. Pour the coated shrimp and any extra sauce mixture into a plastic bag, and leave the refrigerator for 2 to 3 hours.
- 15 minutes before you are ready to use your shrimp, preheat the oven to 450°F.
- Dice the red, orange, and yellow bell peppers into 1-inch squares, creating at least 12 squares from each bell pepper. Place them in a medium bowl and add 1 ½ Tablespoons olive oil, 2 dashes of salt and 2 dashes of pepper. Toss to combine.
- Remove the shrimp from the refrigerator. Slide a piece of red bell pepper ¾ of the way down a skewer. Slide on a shrimp, a piece of orange bell pepper, another shrimp, and then a piece of yellow bell pepper. Repeat for 12 skewers.
- Coat a large baking sheet with nonstick spray. Lay the skewers atop the sheet.
- Send the baking sheet into the oven for 9 minutes, until the shrimp is cooked through and the edges of the bell peppers are lightly browned. Serve warm.
Bacon Wrapped Dates – Pair with Central Coast Pinot Noir
The sweet and savory profile of bacon wrapped dates may make pairing them with wine confusing. Look no further than Weed Cellars Central Coast Pinot Noir; take a bit of your wrapped date and a sip of the pinot noir, and observe how the sweetness of the honeyed bacon brings out the succulent red fruit in the wine.
Servings: 24 bacon wrapped dates
Total Time: 15 minutes
24 Medjool dates
12 slices bacon, cut in half
3 oz goat cheese
2 Tablespoons honey
1 Tablespoon rosemary, chopped
- Preheat the oven to 400°
- With a knife, slice the dates in half, lengthwise, without cutting all the way through. This way, the two halves are still partially held together. Remove the pit and stuff each date with goat cheese. Add an almond to the center of the goat cheese stuffing and close the two halves up.
- Coat a large baking sheet with nonstick spray. Arrange the dates atop the baking sheet. Drizzle the honey over the dates, letting the bacon soak up just a bit of honey. Sprinkle the rosemary over the dates.
- Send the baking sheet into the oven for 25 to 30 minutes, until the bottom of the dates are brown. Serve warm.
Peach and Prosciutto Skewers – Pair with Weed Cellars Prosecco
Proscuitto di Parma is made in a region not far from where Prosecco is produced; together, the dish and the wine have evolved with each other for centuries. Peaches are great a partner to Prosecco as well, as Prosecco typically possesses aromas of stone fruit. Naturally, peach and prosciutto skewers, paired with the Italian sparkler, bring vitality to your Labor Day menu.
Servings: 10 skewers
Total Time: 20 minutes
20 small mozzarella balls (bocconcini)
10 slices Prosciutto di Parma, cut in half
2 nectarine peaches, cut into thick slices
½ cup olive oil
½ Tablespoon red wine vinegar
¼ Tablespoons salt
¼ teaspoon ginger powder
1 Tablespoon rosemary, chopped
1 Tablespoon thyme, chopped
1 dash paprika
- Add oil, vinegar, salt, ginger powder, rosemary, thyme, and paprika to a medium bowl. Stir to combine. Place the mozzarella balls into the mixture and toss to coat.
- Pour the sauce mixture, along with the mozzarella balls, into a sealed plastic bag, and leave in the refrigerator for 2 to 3 hours.
- 30 minutes before putting together your skewers, remove the mozzarella balls to let them cool to room temperature.
- During this time, cut each nectarine into 5 slices each. Take the half-slices of prosciutto and fold them accordion-style. Cut these in half, into square shapes.
- Slide a mozzarella ball half way down a skewer. Slide in a slice of nectarine, followed by a square of prosciutto. Then, slide in another mozzarella ball and top your skewer off with a second square of proscuitto.