Bright Brunch Recipes with the Perfect Spring Wine Pairings
Whether it’s the fresh air, the pale green on the trees or the longer days, springtime gets us in the mood for brunch. We at the Wine Sisterhood, have pulled together three recipes perfect for a spring brunch that are paired with refreshing spring white wines.
Appetizer: B.R. Cohn Silver Label Chardonnay and Crab Cakes with Spicy Mayo
The buttery crab and buttery B.R. Cohn Silver Label Chardonnay are delicious together – perfect to kick off your spring brunch with something special.
Crab Cakes with Spicy Mayo
Ingredients for Crab Cakes
1 lb. lump crabmeat, picked through
3 Tbsp. mayonnaise
3 Tbsp. fresh breadcrumbs
2 Tbsp. cilantro, chopped
1 egg yolk
1 tsp. lemon juice
1 Tbsp. dijon mustard
1/8 tsp. red pepper, crushed or ground
Flour for dredging
Ingredients for Sauce
1/2 cup cocktail sauce
1 cup mayonnaise
Gently pick through crabmeat to remove cartilage.
In a mixing bowl, gently combine crabmeat, mayonnaise, breadcrumbs, cilantro, egg yolk, lemon juice, mustard and red pepper. Portion into six cakes.
Dredge with flour and saute in butter until golden brown on each side.
Mix mayonnaise and cocktail sauce in a small bowl.
Serve cakes warm with spicy mayonnaise.
Recipe provided by Harris Teeter.
Salad: Middle Sister Sweet & Sassy Moscato and Grilled Asian Chicken Salad
The sweetness of Middle Sister Sweet & Sassy Moscato pairs beautifully with the Teriyaki marinade in this healthy chicken salad.
Grilled Asian Chicken Salad
4 (6 ounce) skinless, boneless chicken breast halves
Low-salt teriyaki marinade
8 green onions, chopped
1/2 teaspoon Kosher salt
1 teaspoon pepper
1/4 cup sugar
3/4 cup rice vinegar
1 cup extra virgin olive oil
1/2 (14 ounce) package wonton wrappers
Cold-expeller-pressed canola for frying
1 bunch of romaine lettuce, chilled, and torn into bite-size pieces
1 (4 ounce) can sliced water chestnuts, drained
1/4 cup toasted sesame seeds
1/2 cup toasted sliced almonds
1 (10 ounce) can mandarin orange segments, drained
Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
Preheat an outdoor grill for direct heat.
For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.
Main: Girl & Dragon Pinot Grigio with Creamy Smoked Salmon Pasta with Chives
A rich luncheon dish with the bright flavors of spring. This dish is surprisingly easy and can be pulled together in advance.
Creamy Smoked Salmon Pasta with Chives
12 ounces penne rigate
1 1/2 teaspoons unsalted butter
3 tablespoons minced onion
1/4 cup dry white wine like Girl & Dragon Pinot Grigio
1 cup heavy cream
½ lemon’s worth of lemon juice
4 ounces hot smoked smoked salmon, cut into 1-inch pieces
2 tablespoons chopped fresh chives plus more for garnish
Cook pasta according to package instructions – we like to cook our pasta in salted, boiling water.. Meanwhile, small saucepan, melt butter over medium.
Add the onion and season with salt and pepper. Cook the onion until soft, then add the Girl & Dragon Pinot Grigio and cook until the wine has slightly evaporated and has taken on a syrupy consistency. Add cream.
When the pasta is done cooking, save 1/2 cup pasta water. Then drain the pasta and return to pot. Add cream mixture to pasta pot, along with lemon juice, smoked salmon, and chives. If the sauce isn’t creamy enough, add some pasta water and season with salt and pepper
Enjoy these dishes for your upcoming spring brunches!