Fall is here, and with it, our appetite for warm, satisfying comfort foods. Cozy up indoors, break open a bottle of Weed Cellars Central Coast Pinot Noir, and try one of our tried and true fall recipes. You might just find a pairing you’ll return to time and time again.
Mushrooms and Pinot Noir are a classic pairing. These stuffed mushrooms remain succulent and sweet when removed from the oven, pairing well with the juicy red fruit flavors of pinot noir. The earthy flavors of the grape are all the more evident when paired with mushrooms.
Servings: 12 stuffed mushrooms
Total Time: 40 minutes
Ingredients:12 whole Baby Bella Mushrooms
1 Tablespoon olive oil
3 Tablespoons breadcrumbs
2 cloves garlic, minced
2 oz goat cheese
3 oz cream cheese
¼ teaspoon cumin
¼ teaspoon onion salt
2 dashes salt
1 dash garlic powder
1 Tablespoon + 1 Tablespoon chives, minced
1 Tablespoon Parmesan
- Preheat the oven to 375°F.
- Grease a large baking sheet. Remove the stems of the mushrooms and the mushroom caps on the baking sheet.
- Mince the stems of the mushrooms. Add the olive oil to a medium skillet and stir fry the mushrooms over medium heat, for 2 minutes. Add the garlic and breadcrumbs, and stir fry for another 4 minutes.
- In a large bowl, mix together the stir fry, cream cheese, goat cheese, cumin, onion salt, salt, garlic powder, and 1 tablespoon of chives.
- Scoop a spoonful of this mixture into each mushroom cap and sprinkle with Parmesan. Bake for 20-22 minutes.
- Remove from oven and sprinkle the remaining tablespoon of chives onto the mushrooms. Serve warm.
Bacon Mac & Cheese
Bacon makes this Mac & Cheese a complete meal. Pair it with Weed Cellars Central Coast Pinot Noir; its silky tannins bind to the rich oils of the bacon, giving you a cleansing mouthfeel after each sip.
Total time: 25 minutes
Ingredients:8 oz macaroni
5 strips bacon
2 Tablespoons butter
2 Tablespoons all purpose flour
1 ½ cups whole milk
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon onion salt
½ teaspoon garlic powder
¼ teaspoon paprika
¼ cup water
3 Tablespoons Parmesan cheese
1 ½ cups shredded cheddar cheese
1 ¼ cup shredded mozzarella cheese
1 Tablespoon chives, minced
- Fill a medium pot ¾ of the way with water and bring it to a boil. Stir in the macaroni, cooking it for the amount of time listed on the packet. When the macaroni is al dente, drain it and set it aside.
- Chop the strips of bacon into small squares. Place the bacon in a large pan and cook over medium heat for 4 minutes, until crispy. Transfer the bacon into a small bowl, leaving the bacon grease in the pan.
- Pour out most of the bacon grease. Leave only 2 Tablespoons of grease in the pan. Add the butter and melt it over medium heat for one minute. Add in flour and whisk thoroughly.
- Stir in the milk, salt, pepper, onion salt, garlic powder, and paprika, and bring the mixture to a boil. Reduce the heat, bringing the mixture to a low simmer, and add Parmesan, cheddar, and mozzarella.
- Add in half of the bacon, as well as the water, and stir.
- Pour the drained macaroni into the sauce and mix to coat. Transfer the macaroni and cheese into four bowls. Top evenly with chives and the rest of the bacon, to serve.
Chicken Pancetta Risotto
The vibrant acidity found in Weed Cellars Central Coast Pinot Noir makes it capable of holding up to creamy, cheesy risotto, but not to the point of overpowering the chicken.
Total Time: 45 minutes
Ingredients:3 boneless chicken breasts
4 oz pancetta
2 Tablespoons olive oil
2 cups onion, chopped
4 cloves garlic, minced
2 cups uncooked short grain rice
4 2/3 cups chicken stock
1 teaspoon thyme, chopped
2 teaspoons parsley, chopped + 4 sprigs parsley
½ cup mozzarella cheese
½ cup Parmesan cheese
½ teaspoon + 2 teaspoon salt
½ teaspoon + 1 ½ teaspoon pepper
1 Tablespoon butter
- Cut the chicken into 1-inch pieces and place into a mixing bowl. Sprinkle with ½ teaspoon salt and ½ teaspoon pepper and toss. Set aside.
- In a small pot, bring the chicken stock to a simmer. Keep the stock simmering over low heat while you get started on step #3.
- In a large pan, heat oil over moderate heat. Add the pancetta, onions and the garlic and stir for 3 minutes. Add the chicken to the pan and cook until the chicken begins to turn brown, but isn’t quite cooked through yet. Add the chicken stock. Bring all the contents of the large pan to a simmer.
- Wash the rice twice and drain. Add the rice to the simmering contents of the large pan and place the lid over your pan. Cook for 20 minutes, allowing the rice to absorb the stock.
- Add 2 teaspoons salt, 1 ½ teaspoon pepper, thyme, parsley, mozzarella, Parmesan, and butter to your mixture, and stir.
- Transfer the risotto to bowls, garnish with sprigs of parsley, and serve warm.