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Easter Bites

Easter Bites & Pairings

April 07 , 2020

Easter’s favorite recipes!  Not only did we find some great recipes, but we made sure to give you the perfect pairing for each one.

Easter Menu:


Recipe from:

Pairs with:

Beer Pairing: Sam Adams ’76

Wine Pairing: Adorn Pinot Noir


For the Dough:

  • 1 pound all purpose flour
  • 2 large eggs
  • pinch of salt
  • 1/2 pound butter, cold
  • milk, as much as needed

For the Filling:

  • 1 pound basket cheese or ricotta cheese
  • 3 large eggs
  • 1/4 pound provolone – sharp
  • 1/4 pound mozzarella
  • 4 tablespoons grated pecorino cheese
  • 1/4 pound prosciutto
  • 1/4 pound sopressata
  • 1/4 pound mortadella
  • fresh black pepper, as desired
  • 1 large egg for the egg wash


Prepare the Dough:

  1. In a stand mixer, add the flour, salt and the butter cut in cubes.
  2. Let the flour absorb all the butter. Add the eggs and let them mix well.
  3. Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.
  4. Let it rest.

Prepare the Filling:

  1. Cut all the meats and cheeses in small cubes and put in a large bowl.
  2. Add the grated Pecorino and mix.
  3. Add the eggs and mix.
  4. Add the basket cheese and mix well. Add fresh black pepper as desired. Set aside.

Assemble the Pizzagaina:

  1. Preheat the oven at 350F
  2. Butter and flour a 9″ springform pan.
  3. Cut a little less than 1/3 of the dough and set aside.
  4. With a rolling pin, roll the large piece of dough in a thin circle.
  5. Place the dough over the springform pan so that it overflows the borders of the pan.
  6. Add the filing and spread it evenly.
  7. With a sharp knife, cut the excess dough from around the border of the pan.
  8. With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the criss-cross strips and arrange them on top of the filling.
  9. Wet the strips with egg wash and bake for about 1 hr and 15 mins.

Main Menu

Lamb Chops with Rosemary & Grapes



Beer Pairing: Left Hand Milk Stout

Wine Pairing: Fisch Cabernet Sauvignon


  • 1 1/2 tablespoons olive oil
  • 8 lamb loin chops, about 1 1/4 inches thick (about 3 pounds in all)
  • Salt
  • Fresh-ground black pepper
  • 3 tablespoons chopped fresh rosemary
  • 4 cloves garlic, cut into thin slices
  • 2 cups red grapes (from about a 1-pound bunch)
  • 1/3 cup dry white wine
  • 1 teaspoon honey


  1. In a large stainless-steel or nonstick frying pan, heat the oil over moderately high heat. Season the lamb chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the chops in the pan and sprinkle 1 1/2 tablespoons of the rosemary in the spaces between the chops. Cook the chops for 5 minutes. Turn and sprinkle the garlic in between the chops. Cook the chops until done to your taste, 3 to 5 minutes longer for medium rare.
  2. Remove the chops and garlic and keep in a warm spot. Pour off all but 2 tablespoons of the fat from the pan. Add the grapes and the remaining 1 1/2 tablespoons rosemary to the pan. Reduce the heat and cook, stirring frequently, until the grapes soften, about 8 minutes.
  3. Add the wine to the pan and simmer 2 minutes. Stir in the garlic and any juices from the lamb, the honey, 1/8 teaspoon salt, and a pinch of pepper. Serve the lamb topped with the grapes and sauce.

Main Menu

Four-Cheese Scalloped Potatoes



Beer Pairing: Sierra Nevada Pale Ale

Wine Pairing: 90+ Pinot Grigio Lot 42


  • 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
  • 1/2 clove garlic
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup shredded asiago cheese
  • 1/3 cup shredded raclette or comte cheese
  • 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
  • Kosher salt and freshly ground pepper
  • 2 cups heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • 4 fresh bay leaves
  • 1/4 cup grated parmesan cheese


  1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.
  2. Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.
  3. Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)
  4. Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Main Menu

Classic Glazed Ham (4 glaze options)



Beer Pairing: Allagash White

Wine Pairing: Carl Sittmann Riesling


  • 1 9- to-10-pound bone-in fully cooked smoked ham (butt or shank half)
  • 2 tablespoons whole cloves (optional)
  • 1 1/2 cups Glaze, recipes follow


  1. Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
  2. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
  3. Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
  4. Increase the oven temperature to 425 degrees F. Pour half of the Glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.

Apple-Maple Glaze:

  • Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.

Mustard-Orange Glaze:

  • Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.

Hoisin-Spice Glaze:

  • Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.

Pineapple-Apricot Glaze:

  • Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup Dijon mustard.

Main Menu

Honey Glazed Carrots



Beer Pairing: Night Shift Santilli

Wine Pairing: Mirabeau Provence Rose


  • Salt
  • 1 pound baby carrots
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • Freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley


  1. In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Main Menu

Carrot Cake



Beer Pairing: Lord Hobo Boom Sauce

Wine Pairing: Sensi 18 K Blanc de Blanc Nectar


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1-1/2 cups canola oil
  • 2 cups finely grated carrots
  • 1 teaspoon vanilla extract
  • 1 cup well-drained crushed pineapple
  • 1 cup sweetened shredded coconut
  • 1 cup chopped nuts

Cream Cheese Frosting:

  • 6 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • Additional chopped nuts


  1. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
  2. Pour into a greased 13×9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners’ sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

Main Menu

Carrot Cake (Gluten Free, Allergy Free)

Icing below

Original Recipe from Alton Brown 2012

Altered Recipe & Substitutions Guide from: Jess @ Kappy’s Fine Wine & Spirits


Beer Pairing: Downeast Original Cider

Wine Pairing: Sensi 18 K Blanc de Blanc Nectar


  • 1 1/2 cups, gluten free all-purpose flour
  • 1 cup white or brown rice flour
  • 1 1/2 cups grated organic carrots (about 6)
  • 1/2 teaspoon cream of tarter
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1 1/3 cups sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs (or egg replacer for 3 whole eggs)
  • 3/4 cup vanilla dairy free gluten free yogurt
  • 3/4 cup oil (or 1/3 cup oil and 1/3 cup unsweetened applesauce)


  1. Preheat oven 350 degrees
  2. Prep: Wash and peel 6 carrots and then grate them. I peeled them and then put them into a food processer until finely minced. Put carrots aside to use in your dry ingredients.
  3. Combine wet ingredients in a large bowl; in a separate bowl combine dry ingredients. Then, combine the wet and dry ingredients together whisking gently until smooth.
  4. Distribute to a cake pan or muffin tin accordingly. Bake for approximately 12-20 minutes, checking often- until a knife or toothpick inserted in the middle comes out clean.


Flour: Equal parts gluten free all-purpose flour with all rice flour. Similarly, you may substitute all rice flour for all-purpose gluten free flour. It is divided in the recipe for a slightly lighter texture.

Cream of Tarter + Baking Soda: You may substitute – 1/2 teaspoon cream of tarter + 1 1/2 teaspoons baking soda for 2 teaspoons of Baking Powder.

Sugar: You may cut the sugar down from 1 1/3 to just 1 cup but it will be less sweet. Similarly, you may use 1/4 cup UNpacked light brown sugar (or dark brown sugar) instead of packed.

Eggs: You may use egg replacer for 3 eggs. Make sure to fold in the egg replacer as the last ingredient. Do not over mix. Overmixing will make the cake sticky and dense.

Yogurt:  You may use any vanilla flavored yogurt. You may use regular yogurt or dairy free, gluten free alternatives. If you choose to use plain, unflavored yogurt, use a hint of vanilla extract as well. (No more than ½ teaspoon.) Flavored yogurt also has more sugar in it than plain. Keep this in mind if you plan to cut the sugar in the recipe as well.

Oil: You may divide the oil in half and substitute the other half with unsweetened applesauce or other fruit puree that will complement the recipe.

Vanilla Icing (Gluten Free, Allergy Free)

Recipe from: Jess @ Kappy’s


  • 10 ounces Non-Dairy Butter Substitute (or other dairy free butter that is solid when cold) at room temperature
  • 10 cups confectioners’ sugar
  • 1 1/2 tablespoon pure vanilla extract
  • 2-3 tablespoons coconut milk, almond milk or soy milk


  1. In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon coconut milk. Beat at high speed until fluffy, adding additional 1 tablespoon coconut milk if necessary.


  • Keep refrigerated
  • Do not use rice milk- it will not set.
  • You can make significantly less frosting, just keep the ounces of butter equal to the cups of confectioners’ sugar.

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