These food and wine pairings for TikTok Tuesday might just spark some ideas for dinner table this week. I was also thinking about some healthful ideas following the candy binge from Halloween.
I recently discovered the Salad Lab and thought it was a cool. The new trend has home cooks preparing all kinds of salads and pairing them with various wines for a near full-proof meal.
On a couple of the salad and wine pairing videos I noticed they used wines from LaCrema. I had a couple of bottles in my home stash and thought it was time to bust them out.
In addition, the folks at LaCrema have an amazing chef who has created a few recipe’s specifically to match the wines. I thought this grilled frisee, squash and figs with savory granola and bacon vinaigrette sounded good. OK, if I’m honest, it was the bacon vinaigrette that lured me. They pair this with the 2020 Sonoma Coast Pinot Noir. The wine has great fruits like cherry, raspberry and even a bit of boysenberry. The finish has some spice and a touch of espresso. It’s an affordable pinot that is good and pretty easy to find. $28
This recipe is courtesy of Tracey Shepos Cenami, La Crema’s executive chef and cheese guru.
Here’s what the folks at La Crema say about the recipe.
“Your backyard grill might not be the first tool you think of when you’re ready to make a salad, but it’s got a lot to offer. Especially in the fall and winter. Grilling hearty greens like frisée and radicchio takes away a bit of their bitter edge. The outer leaves get frizzled and lightly charred, while the interior stays fresh.
Delicata squash grills up sweet and tender, needs no peeling, and can be sliced into golden rings that look cool. Chunks of savory granola are our fall and winter “croutons” for hearty salads like this one. It’s a mix that’s fun to have around for snacking and for garnishing soups. You can switch up the ingredients with everything from steel-cut oats to pine nuts, almonds, quinoa, or flaxseeds.”
Scroll to the bottom for the complete recipe.
I love a good food and wine pairing. So, I’ve found a few videos to share for TikTok Tuesday. LaCrema Sonoma Coast Chardonnay is featured in this first one. It’s a classic chard with just the right amount of oak, and flavors of apple along with some tropical notes. It’s another selection that is affordable and easy to find. $22
You do not need a TikTok account to view these. However, if you do have one, find me here. I’ll be posting some new videos this week.
Check out these recipes for delicious Food and Wine Pairings For TikTok Tuesday
Frisee Recipe
SERVES 81 cup walnut halves
Extra-virgin olive oil
Kosher salt
3 cups peeled and diced celery root, cut into medium dice
3 cups diced kohlrabi, cut into medium dice
3 cups diced fennel bulb, cut into medium dice, fronds reserved
3 cups cored and diced Fuji or other red apple, cut into medium dice
For the miso-apple vinaigrette:
3 tablespoons white miso
6 tablespoons mayonnaise
2 tablespoons freshly squeezed
lemon juice
1 tablespoon tahini
1⁄2 cup apple juice
1⁄3 cup white verjus
1⁄3 cup golden raisins
1 cup loosely packed celery leaves (light tender leaves from center of head)
1⁄2 cup loosely packed fennel frondsTo toast the walnuts: Preheat the oven to 325°F convection (350°F
conventional). Put the walnuts in the center of a small sheet pan, drizzle
with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt, and toss to coat
evenly, then spread the walnuts in a single layer. Toast for 6 to 8 minutes,
until golden. Pour onto a cutting board to cool, then chop.To roast the vegetables: Position two racks in the upper part of the oven
and raise the oven temperature to 400°F convection (425°F conventional).
Place two half sheet pans on the racks to preheat.In a large bowl, combine the celery root, kohlrabi, and fennel with
3 tablespoons olive oil and 1 teaspoon salt and toss to coat evenly. Divide
the mixture between the hot pans, spreading it evenly, and roast for
15 minutes.In a medium bowl, combine the apple with 1 teaspoon oil and 1/4 teaspoon
salt and toss to coat evenly. Remove the pans from the oven and raise the
oven temperature to 425°F convection (450°F conventional). Add the
apple to the pans, stir to combine with the vegetables, and return the pans
to the oven. Roast for 8 minutes longer, until the vegetables and apple are
tender and the edges are beginning to caramelize. Remove from the oven
and let cool.To make the vinaigrette: In a small bowl, whisk together the miso,
mayonnaise, lemon juice, tahini, and apple juice, mixing well. You will not
need all of the vinaigrette. The leftover vinaigrette will keep in an airtight
container in the refrigerator for up to 3 days.To finish and serve: In a small pot, bring the verjus just to a boil over
high heat. Remove from the heat, add the raisins, and let sit for 5 minutes.
Drain the raisins.Toss the vegetable mixture with 3/4 cup of the vinaigrette, the walnuts, and
the raisins. Garnish with the celery leaves and fennel fronds. Serve at room
temperature.
