Crispy Pan-Fried Brie with Thyme and Honey
(paired with Cabernet)
● Cooking oil (such as vegetable or avocado)
● 1 egg
● 1/4 cup panko breadcrumbs
● 2 tablespoons grated parmesan
● 1 tablespoon fresh thyme leaves
● 1 wheel of brie
● 2 tablespoons hot honey
1. Warm 1 inch of cooking oil in your smallest skillet over medium heat.
2. Crack an egg into 1 bowl and whisk until smooth. In a second bowl combine 1/4 cup panko breadcrumbs with 2 tablespoons grated parmesan and 1 tablespoon thyme leaves.
3. Dip a wheel of brie into the egg until coated. Then in the panko till coated. Then repeat to double dredge it.
4. Flick a bit of extra panko into the oil. When it sizzles immediately, it’s ready.
5. Carefully lower the brie into the oil. Turn the oil up to medium-high until starts sizzling around the brie. Then turn it back down to medium. Flip after 2 to 4 minutes, when golden-brown. Cook on the second side until golden-brown.
6. Transfer to a platter and drizzle with hot honey!! Dig in!
Spatchcocked Chicken with Green Sauce
(paired with Pinot Noir)
● One 4-pound whole chicken
● 1 tablespoon dried oregano
● 1 tablespoon kosher salt
● 2 teaspoons ground cumin
● 2 teaspoons smoked paprika
● 2 tablespoons neutral oil (such as avocado or grapeseed)
● Optional: 4 cups root vegetables, 1 1/2-inch chopped, such as sweet potatoes, potatoes, onions, carrots, etc.
● 1 cup fresh basil leaves
● 1/2 cup cilantro leaves and stems
● 1/2 cup grated Parmesan cheese
● 1/3 cup neutral oil (such as avocado or grapeseed)
● 1/4 cup apple cider vinegar
● Juice of 1 lemon
● 1 tablespoon Dijon mustard
● 1/4 teaspoon garlic powder
● 1/4 teaspoon kosher salt
● Optional: 1/4 cup water
1. To spatchcock the chicken, place the chicken breast-side down on a work surface and pat it dry with a paper towel. Use sharp kitchen shears or a chef’s knife to remove the entire backbone of the chicken. Flip the chicken over and press down on the breastbone to break and flatten it.
You can also ask the butcher at your grocery store to do this for you!
2. Rub the oregano, salt, cumin, and paprika all over the chicken and refrigerate, uncovered, for at least 1 hour, but preferably 12 hours.
3. Preheat the oven to 425°F.
4. Transfer the chicken (and vegetables, if using) a large parchment-lined baking sheet. Rub the chicken with 2 tablespoons oil. If using the vegetables, drizzle with 2 tablespoons oil and season with 3/4 teaspoons salt and 1/4 teaspoon pepper. Spread into an even layer and arrange the chicken over top of them.
5. Roast for 40 to 45 minutes, until an instant-read thermometer inserted into the thigh and breast registers 165°F. Let the chicken rest for at least 10 minute before carving.
Honey Cumin Roasted Carrots with Crunchy Nuts and Seeds
(paired with Chardonnay)
● 2 tablespoons honey
● 2 tablespoons plus 1 teaspoon olive oil, divided
● 1 1/2 teaspoons ground cumin
● 1/2 teaspoon smoked paprika
● Salt and pepper
● 1 lemon
● 3 pounds carrots, peeled
● 3 tablespoons raw pistachios, chopped
● 3 tablespoons raw pepitas, chopped
● 2 teaspoons raw sesame seeds
● 3 tablespoons minced fresh parsley
1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the honey, 2 tablespoons oil, cumin, paprika, 1 teaspoon salt, 1/4 teaspoon pepper, and the zest and juice of 1 lemon.
3. After peeling the carrots, cut them in half widthwise, then cut those halves in half lengthwise. Then cut them once more lengthwise. You will have 8 long skinny batons.
4. Toss the carrots into the bowl to coat them. Spread out onto the baking sheet in an even layer.
5. Roast for 40 minutes, stirring once at the 20 minute mark, or until cooked through and glazed all over. Transfer carrots to a serving platter.
6. Meanwhile, while the carrots are roasting, combine 1 teaspoon oil, the chopped pistachios, chopped pepitas, and the sesame seeds in a large nonstick skillet over medium heat. Stir in a big pinch of salt and pepper and stir frequently until golden-brown all over. Set aside to cool down.
7. Scatter the nuts and parsley over the carrots and serve hot or at room temperature.
Note: if you can only find toasted seeds and nuts, don’t fret! Just add them towards the end of toasting the others so that they don’t burn.
Holiday Pork Tenderloin
(paired with all three Meiomi reds)
● 7 sprigs fresh rosemary
● 2 tablespoons fig jam
● 1 tablespoons dijon mustard
● 2 tablespoons olive oil, divided
● 1/2 teaspoon kosher salt
● 1 (1 to 1 1/2 pound) pork tenderloin
● 4 slices thinly sliced bacon
1. Preheat oven to 425F.
2. Strip the leaves off of 1 rosemary sprig. Finely mince and combine in a a small bowl along with the fig jam, mustard, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt.
3. Place the pork on a rimmed baking sheet and rub it all over with the fig mixture. If you have time to let it marinate like this for 24 hours in the refrigerator, that's great, but not necessary.
4. Wrap the tenderloin in bacon, tucking the ends under so it stays.
5. Place the 6 remaining rosemary sprigs underneath the pork tenderloin.
6. Roast for 30 to 40 minutes, until an internal thermometer registers 145F.
7. Transfer to a cutting board and allow to rest for 10 minutes before slicing.