Entertain Year Round with Perfect Rosé and Appetizer Pairings

A new spring season is upon us. Try these tested and approved appetizers and wine pairings perfect for your seasonal parties.

We are headed straight into spring and we could all use some new, refreshing food entertaining ideas, especially if they come with wine pairings. For inspiration, we turned to a new cookbook, Martha Stewart’s Appetizers with recipes paired with the rosé wines of Chateau d’Esclans – a winery which is constantly changing the rosé scene with their bold bottles.

Though rosé is often viewed as a summer staple, Château d’Esclans’ makes unique wines that easily age along with the seasons to pair with cooler weather and heartier foods.

Check out these delicious recipes and pairings from Martha Stewart’s Appetizers, a new collection of easy, elegant recipes for your upcoming events and be sure to scope out her book with over 200 recipes.

Entertain Year Round with Perfect Rosé and Appetizer Pairings

Sausage and Cheddar Balls paired with Les Clans

Who doesn’t love meat and cheese baked into a crispy delight? These one-bite treats are like savory biscuits with a little kick of cayenne, grated cheddar, and sausage. The best part? They can be formed and frozen in advance. Pair with the crisp wine below for a refreshing pairing that cleanses your mouth and makes it water for another bite.

Entertain Year Round with Perfect Rosé and Appetizer Pairings

 

Sausage and Cheddar Balls
 
Author:
Serves: 45 rounds
Ingredients
  • 1¼ cups all-purpose flour
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 1½ teaspoons baking powder
  • 2 cups grated cheddar cheese
  • 1 pound loose breakfast sausage (or links, removed from casings)
  • ½ large yellow onion, grated on large holes of a box grater
  • 3 tablespoons unsalted butter, melted
Instructions
  1. Preheat oven to 400°F. In a large bowl, whisk together flour, salt, black pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and then roll mixture into 1- inch balls.
  2. Place balls, ½ inch apart, on parchment- lined rimmed baking sheets. Bake until golden and cooked through, rotating sheets halfway through, about 25 minutes. Serve warm.
Notes
You can form the balls and freeze on the baking sheet until firm, about 1 hour, then transfer to resealable plastic bags and freeze up to 3 months. Bake as directed (do not thaw) for about 30 minutes.

 

Entertain Year Round with Perfect Rosé and Appetizer Pairings

Arancini paired with Rock Angel

Crisp rice balls are filled with a cheesy inside. You can spread the preparation over a couple of days: Cook the risotto through step 2 on one day, let cool, and refrigerate. Form into balls, stuff with cheese, and chill on the baking sheet the next day. Then fry just before serving, in all their ooey-gooey glory. The Rock Angel wine and the arancini are a match made in heaven. What better way to wash down a deliciously fried bite, than with a rosé with a slight chill?

Entertain Year Round with Perfect Rosé and Appetizer Pairings

Arancini
 
Author:
Recipe Type: Appetizer
Ingredients
  • 4 tablespoons unsalted butter
  • 2 shallots, finely diced (½ cup)
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 4 cups low-sodium chicken broth, warmed
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh sage, plus small leaves for serving
  • Coarse salt and freshly ground pepper
  • 6 ounces Taleggio cheese, rind removed, cut into ½-inch cubes
  • ½ cup all-purpose fl our
  • 2 large eggs
  • 2 cups panko
  • Safflower oil, for frying
  • Flaky sea salt (such as Maldon), for serving
Instructions
  1. Heat 2 tablespoons butter in a medium saucepan over medium. Add shallots; cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring, until toasted, about 1 minute. Add wine and cook, stirring, until absorbed.
  2. Gradually add broth, 1 cup at a time, stirring until almost absorbed before adding more broth, until rice is just tender, 20 to 25 minutes. (You may not need all the broth.) Remove from heat, and stir in remaining 2 tablespoons butter and the parmesan. Add sage; season with salt and pepper. Spread risotto in a 9-by-13-inch baking dish. Let cool completely. (If making ahead, cover and refrigerate up to 1 day.)
  3. Form risotto into 1½-inch balls. Insert a cube of Taleggio in the center of each. Place fl our, eggs, and panko in three shallow dishes; lightly beat eggs. Dredge each ball with fl our, shaking off excess, dip in eggs, then coat in panko and transfer to a parchment-lined baking sheet.
  4. Heat 2 inches oil in a heavy-bottomed pot over medium-high until 360°F on a deep-fry thermometer. Working in batches, fry balls until golden brown, turning once, about 3 minutes per batch. Use a slotted spoon to transfer to paper towels to drain. Sprinkle with sea salt. Return oil to 360°F between batches.
  5. Fry small sage leaves in oil until crisp and bright green, about 30 seconds. Transfer to paper towels to drain. Top risotto balls with fried sage and serve immediately.
Notes
You can use a small pot or a deep straight-sided skillet when deep frying; those made of cast iron retain heat better than others, which is important when cooking in batches (since the oil temperature should remain steady). A couple other rules to follow: Don’t fill the pan more than halfway with oil, to avoid spatters; and don’t overcrowd the pan, which will prevent each ball from forming a crisp crust.

To keep them warm while you finish frying batches, place arancini on a parchment-lined baking sheet in a 225°F oven.

 

Entertain Year Round with Perfect Rosé and Appetizer Pairings

Smoked Salmon on Rye Canapés paired with Garrus

At parties from Scandinavia to New York, you’ll find appetizers of smoked salmon (also known as lox) and rye. It’s hard to beat the rich, salty flavor and the silky texture of the fish, which matches perfectly with velvety rosé wines.

Entertain Year Round with Perfect Rosé and Appetizer Pairings

Smoked Salmon on Rye Canapés
 
Author:
Recipe Type: Appetizer
Serves: 24
Instructions
CREAM CHEESE, CAPER, AND RED ONION
  1. Dividing evenly, spread 1 bar (8 ounces) cream cheese, room temperature, over 24 slices party-size rye bread. Top with 12 ounces thinly sliced smoked salmon; 2 tablespoons capers, drained and rinsed; and 1 small red onion, very thinly sliced.
SOFT SCRAMBLED EGG, AVOCADO, AND SCALLION
  1. Melt 1 tablespoon unsalted butter in a large nonstick skillet over medium heat. Whisk together 8 large eggs in a bowl, then add to skillet. Cook until soft curds form, stirring with a flexible spatula to create curds and slide eggs from edges to center, 3 to 4 minutes. Transfer to a plate, and let cool completely. Dividing evenly, top 24 slices party-size rye bread with eggs, 12 ounces thinly sliced smoked salmon, 1 thinly sliced avocado, and thinly sliced scallions (from 1 bunch).
CRÈME FRAICHE, FISH ROE, AND CHIVE
  1. Dividing evenly, top 24 slices party-size rye bread with 12 ounces thinly sliced smoked salmon, 8 ounces (1 cup) crème fraîche, 2 ounces (¼ cup) fish roe, such as salmon or trout roe, and fresh chives, cut into 1-inch lengths.
GOAT CHEESE, RADISH, AND WATERCRESS
  1. Dividing evenly, spread 8 ounces soft goat cheese, room temperature, over 24 slices party-size rye bread. Top with 12 ounces thinly sliced smoked salmon, 1 bunch radishes, thinly sliced, and small watercress sprigs (from 1 bunch).
BUTTER, DILL, AND CUCUMBER
  1. Dividing evenly, spread ½ cup (1 stick) unsalted butter, room temperature, over 24 slices party-size
  2. rye bread. Top with 12 ounces thinly sliced smoked salmon, 2 kirby cucumbers, thinly sliced; and small dill sprigs (from 1 bunch).
Notes
You can use a small pot or a deep straight-sided skillet when deep frying; those made of cast iron retain heat better than others, which is important when cooking in batches (since the oil temperature should remain steady). A couple other rules to follow: Don’t fill the pan more than halfway with oil, to avoid spatters; and don’t overcrowd the pan, which will prevent each ball from forming a crisp crust.

To keep them warm while you finish frying batches, place arancini on a parchment-lined baking sheet in a 225°F oven.

 

Honest Cooking

Honest Cooking

The Honest Cooking editorial team handpicks inspiring culinary stories to share with you that we think are beautiful. As an international online culinary magazine with the ambition to truly change the face of online food media we hope to create an inspiring place for serious culinary debate, salivating recipes, interesting food news and international food-fun.

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