Mango Shrimp with Wild Rice - Infuse and Pair with Weed Cellars Chenin Blanc & Viognier
This fun Mango Shrimp recipe plays with sweet and savory flavors. Weed Cellars Chenin Blanc & Viognier offers striking notes of ripe stone fruit, coupled with polished floral aromas. The fruit-forward Chenin won’t be overpowered by the sweetness of the shrimp, and the wine’s oily texture adds another dimension to the dish.
Total time: 35 minutes
1 Tablespoon canola oil
1½ cup brown or wild rice medley
½ pound jumbo shrimp
1 Tablespoon diced shallots
½ green pepper, diced
2 Tablespoons basil, chopped
1 Tablespoon mango pulp
½ teaspoon soy sauce
¼ cup Weed Cellars Chenin Blanc & Viognier
5 Tablespoons tomato pureé
½ teaspoons sugar
½ teaspoon + ½ teaspoon +2 dashes salt
2 dashes black pepper
- In a small pot, bring 3 ¾ cup water to a boil. Add 1 ½ cups brown rice medley, turn the heat to medium, and cover. Let simmer for 25-30 minutes, until rice is cooked through.
- In a large saucepan, add tomato pureé, ½ teaspoon sugar, and ½ teaspoon salt, and simmer over low heat for one minute. Stir in the rice and evenly coat with sauce. Set aside.
- Massage the shrimp with 2 dashes of salt. In a small pan, heat oil over medium heat. Stir-fry the diced shallots and green peppers for one minute before adding the basil and shrimp. When the shrimp turns just pink, add the wine, mango pulp, soy sauce, black pepper and another ½ teaspoon of salt to the mixture.
- Scoop the rice onto a bowl or plate and top with basil shrimp to serve.
Red Wine Mushroom Capellini - Infuse and Pair with Weed Cellars Pinot Noir
Tomato pureé and 2.5 cups of Pinot Noir are reduced to a flavorful, glossy reddish-brown pasta sauce for this Mushroom Capellini. The reduced red wine will retain its refreshing acidity, so that the sauce turns into a mouthwatering glaze. Weed Cellars Pinot Noir, with its rustic undertones and energetic acidity, perfectly complements the sauce’s tartness and earthiness.
Total Preparation time: 25 minutes
½ Tablespoon olive oil
6 oz Capellini Pasta
2 ½ cups Weed Cellars’ Central Coast Pinot Noir
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
2 Tablespoons Parmesan cheese, freshly grated
1 cup baby bella mushrooms, sliced
4 oz pancetta
½ cup tomato pureé
2 ½ teaspoons salt
1 teaspoon basil, chopped
1 ½ teaspoon thyme, chopped
- Fill half of a small pot with water, 1 cup Pinot Noir and 1 teaspoon salt, and bring to a boil. Turn the heat to medium. Add the Capellini and cook for 10 minutes.
- In a large pan, heat olive oil over medium heat. Toss in the pancetta, stirring for two minutes until lightly browned. Add the mushrooms, garlic, tomato pureé, 1 ½ teaspoon salt and red pepper. Pour in 1 1/2 cups wine and turn the heat to high for 3 minutes, letting the sauce reduce.
- Add the pasta to the sauce and stir over low heat for three minutes, letting it absorb the sauce.
- Separate the pasta into two bowls. Sprinkle 1 Tablespoon of Parmesan atop each bowl and serve. Sprinkle on thyme and basil, if desired.
Cabernet Marshmallow Cupcakes - pair with Weed Cellars Cabernet Sauvignon
Cocoa is rich in polyphenols, chemical compounds with bitter tastes and astringent textures. Combining Weed Cellars Cabernet Sauvignon - a wine with bold, ripe fruit and approachable tannins - with cocoa makes for a heavenly cupcake. The cocoa overshadows the wine’s easygoing tannins, allowing more of the opulent dark berry fruit flavors to show through.
Total Time: 50 minutes
1 cup all purpose flour
½ teaspoon baking soda
½ teaspoon sea salt
½ cup Dutch process cocoa powder
6 Tablespoons butter, softened
4 Tablespoons coconut oil
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 large egg + 1 egg yolk
½ teaspoon vanilla extract
½ cup dry red wine
6 large marshmallows
- Preheat the oven to 350° Place one cupcake liner into each cup of a 12-cup cupcake pan.
- In a large mixing bowl, whisk together the baking soda, sea salt, cocoa powder, and flour, and set aside.
- In a small bowl, whisk together the granulated sugar, brown sugar, coconut oil, vanilla, wine, egg and egg yolk.
- Stir the mixture created in step #3 into the mixture in step #2.
- Fill each liner two-thirds of the way with your prepared batter. Bake for 14 minutes, remove and let cool for 5 minutes.
- Use a spoon to scoop a small sphere-shaped piece out of the center of each cupcake. The inside of the batter should still be slightly gooey.
- Split the marshmallows in half. Stuff each cupcake with half a marshmallow and cover with the portion of the cake you scooped out. Bake for another 5 minutes, until marshmallow is melted. Serve warm!