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Seasonal Recipes

Seasonal Recipe Pairings

March 06 , 2019

Seasonal Recipe Pairings


Orange Glazed Salmon

Recipe from: cookingclassy.com

Pairs with:

Beer Pairing:  Castle Island Candlepin

Wine Pairing: Ironside Pinot Noir

Ingredients:

  • 2 tsp olive oil
  • 4 (6 oz) skinless salmon fillets (1-inch thick),
  • Salt and freshly ground black pepper
  • 2 cloves garlic , minced
  • 2 1/2 tsp minced fresh rosemary
  • 5 Tbsp chicken broth , divided
  • 1 1/2 tsp orange zest
  • 2/3 cup fresh orange juice
  • 1 Tbsp fresh lemon juice
  • 1 1/2 Tbsp honey
  • 2 1/2 tsp cornstarch

Directions:

  1. Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
  2. Season both sides of salmon with salt and pepper.
  3. Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 – 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
  4. Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced.
  5. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch.
  6. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
  7. Return salmon to pan, spoon sauce over salmon.
  8. Serve with rice, mashed potatoes, vegetables or your choice of sides.

Vegetable Quesadilla

Pairs with:

Beer Pairing: Sam Adams Boston Lager

Wine Pairing:  90 +  Sauvignon Blanc Lot 2

Recipe from: AllRecipes.com

Ingredients

  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped yellow squash
  • 1/2 cup chopped red onion
  • 1/2 cup chopped mushrooms
  • 1 tablespoon olive oil
  • cooking spray
  • 6 (9 inch) whole wheat tortillas
  • 1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions

  1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
  2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Fish & Chips

Recipe from: geniuskitchen.com

Pairs with:

Beer Pairing: Victory Prima Pils

Wine Pairing: Kai Mai Bay Sauvignon Blanc

Ingredients:

  • ½ lb white fish fillet (cod or halibut)

Batter:

  • 1 cup beer (not dark)
  • 1 cup flour, and a little more for dusting
  • ½ teaspoon baking powder
  • 1 pinch salt
  • 1 pinch fresh ground black pepper

Directions:

  1. Combine all batter ingredients in a mixing bowl.
  2. Cut the fillets into desired sized pieces.
  3. Dust fillets with flour.
  4. Dip the fillets in the batter.
  5. Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don’t crowd the fillets while frying.
  6. Drain fillets on paper towels or brown paper bags from the grocery store.
  7. Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad

Spinach Manicotti

Pairs with:

Beer Pairing: Sierra Nevada Pale Ale

Wine Pairing: Natale Verga Chianti

Recipe from: AllRecipes.com

Ingredients

  • 1 (15 ounce) container ricotta cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup minced onion
  • 1 egg
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 (26 ounce) jars spaghetti sauce
  • 1 1/2 cups water
  • 1 (8 ounce) package manicotti shells

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
  3. Spread 1 cup sauce in the bottom of a 9×13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
  4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Fish Tacos

Recipe from: TasteofHome.com

Wine Pairing: Graham Norton Sauvignon Blanc

Beer Pairing: Lagunitas Little Sumpin’ Sumpin’

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.

Ingredients

  • 1/2 cup fat-free mayonnaise
  • 1 tablespoon lime juice
  • 2 teaspoons fat-free milk
  • 1 large egg
  • 1 teaspoon water
  • 1/3 cup dry bread crumbs
  • 2 tablespoons salt-free lemon-pepper seasoning
  • 1 pound mahi mahi or cod fillets, cut into 1-inch strips
  • 4 corn tortillas (6 inches), warmed

TOPPINGS:

  • 1 cup coleslaw mix
  • 2 medium tomatoes, chopped
  • 1 cup shredded reduced-fat Mexican cheese blend
  • 1 tablespoon minced fresh cilantro

Directions

  1. For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
  2. In a shallow bowl, whisk together egg and water. In another bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
  3. Place a large nonstick skillet over medium-high heat. Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce.

Pasta Primavera

Recipe from: FoodNetwork.com

Wine Pairing: Beaumatin Rose IGP

Beer Pairing: Allagash White

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Level: Easy

Ingredients:

  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snap peas, halved
  • lengthwise, or broccoli florets (or a
  • combination)
  • 2 carrots, shredded
  • 1 yellow bell pepper, cut into thin strips
  • 1/4 cup extra-virgin olive oil, plus more for
  • drizzling
  • 4 cloves garlic, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated Parmesan cheese
  • 4 ounces goat cheese, crumbled

Directions:

  1. Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, Parmesan and half the goat cheese and toss to combine.
  3. Season with salt.
  4. Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

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