Eat, Drink and Be Scary: Fall Food and Wine Pairings

October 25, 2013

The changing season also seems to change our appetites. Cooler weather, pumpkins and falling leaves bring chilli, soups, hot desserts and red wine. Here are three recipes and some recommended wine pairings that will bring a little warmth to your fall.

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Jack-O-Lantern Cheese Ball

Ingredients:

2 cups of shredded cheddar cheese
4 ounces cream cheese softened
1/4 cup solid pack pumpkin
1/2 cup pineapple preserves
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 pretzel rod broken in half
Decorations: dark rye bread, red pepper, black olives, parsley sprigs

Directions:

Beat cheeses, pumpkin, preserves and spices in a medium bowl until smooth. Cover, refrigerate 2-3 hours or until cheese is firm enough to shape. Shape mixture into a round pumpkin. Place on a serving place. Using a knife, score vertical lines down pumpkin. Place pretzel rod in top for stem. Cut 2 small triangles for the eyes, using triangles of rye bread. Small triangle of red pepper for nose. Slice olive slices in half for the mouth. Cover loosely and refrigerate until serving time. Serve with assorted crackers.

Wine Pairings

This is excellent paired with a Chardonnay or Sauvignon Blanc. We might suggest Noble Vine Chardonnay and The Loop Sauvignon Blanc.


Kahlua Chili

Ingredients:

2 sweet onions chopped
1-2 cloves of garlic minced
1/4 cup oil
2-3 lbs ground beef
2 large cans of diced tomatoes
1 small tomato paste
2 regular size cans dark red kidney beans with juice
1/4 cup parsley
1 red, yellow, green bell pepper chopped
1 tsp marjoram
1 tsp oregano
2-3 tbsp chili powder
2 tsp salt
1 tsp cayenne pepper
2 tsp crushed red pepper
1tsp cumin
1 tbsp sugar
1/2 pint Kahlua

Directions:

Brown onions and garlic in oil. Add ground beef and brown. Remove from heat and drain fat.
Add all other ingredients and simmer for 2-3 hours on low. Adjust sugar and hot spices to taste. This recipe is hot!

Wine Pairings:

This is excellent paired with a red blend wine. We might suggest Apothic Red or Protocolo Tinto Red (fantastic!).

 

Apple Caramel Cake

Ingredients:

Cake:
2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
3/4 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
2 tart apples (Granny Smith) or around 3 cups cut into 12 inch chunks
1 cup chopped pecans
Caramel glaze:
1/2 cup butter or margarine
1cup light brown sugar tightly packed
1/4 cup milk
Softly whipped heavy cream

Directions:

Heat oven to 350 degrees. Grease 13x9x2 in baking pan. In a medium bowl, sift flour, salt, baking powder and cinnamon to mix well. Set aside. In large bowl with electric mixer at medium speed, beat oil, sugar, eggs and vanilla for 3 minutes. Stir in flour mixture just until moistened, fold in apples and pecans. Spoon batter into prepared pan. Bake 50-55 minutes until wooden pick inserted in center comes out clean. Remove and cool on wire rack. In a one quart saucepan over medium heat, bring butter, brown sugar, and milk to a boil, stirring until sugar melts. Boil 1 minute. Spoon half of the glaze over the cake, reserving the remainder to drizzle over the cake when ready to serve. Heat and drizzle remaining glaze over cake slice. Top with whipped cream.

Wine Pairings

This is excellent paired with an ice cold Riesling. Might we suggest, Chateau St. Michelle Rieslings or Relax Riesling.

Happy fall eating (and drinking)! Don't miss our recommendations for fall cocktails.