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Taste of Autumn 2017 Recipes and Pairings

October 12, 2017

Recipes, Wines

Pumpkin Hummus

  • 10 ounces of classic hummus
  • 15 ounce can of pumpkin puree (add to desired taste)
  • Cinnamon (add to desired taste)
  • Paprika (add to desired taste)
  • Nutmeg (add to desired taste)
  • Pumpkin Pie spice (add to desired taste)
  • Dash of ginger

Combine all ingredients in large bowl. All ingredients can be adjusted to individual taste.
Recommended wine pairing: Rhapsody in Blue

Apple Crostini

  • 2 apples, cored and cut into slices (Pink Lady or Honey Crisp are preferred)
  • 4 slices sharp cheddar, cut into thin slices
  • 4 slices bacon, cooked and crumbled or real bacon bits
  • Maple syrup, for drizzling
  • Freshly ground black pepper

Preheat oven to 350° and line a baking sheet with parchment paper.
Create rows of apple slices about 1/2″ apart. Top with cheese and bacon.
Bake until cheese has partially melted, 7 to 9 minutes. Drizzle with maple syrup and top with pepper before serving.
Recommended wine pairing: Classical White

www.delish.com

Cheesy Spinach Balls

  • 2 packages of chopped spinach
  • 1 small onion, chopped
  • 4 eggs, beaten
  • ¾ cup butter, melted
  • ½ tsp. garlic salt
  • ½ tsp. thyme
  • ½ cup parmesan cheese
  • 2 cups herb stuffing or seasoned breadcrumbs

Preheat oven to 350°.
Cook and drain spinach. Mix with remaining ingredients and chill ½ hour or more.
Roll mixture into balls (yields approx. 48 balls) and place on cookie sheet.
Bake 15 minutes.
Can be frozen or reheated.
Recommended wine pairing: Valley Red

Cranberry BBQ Meatballs

32 ounce package frozen cooked plain meatballs (Approx. 50 meatballs)
16 ounce can cranberry sauce
¾ cup barbecue sauce
Combine all ingredients and cook on stovetop or crockpot until cooked through and hot.
Recommended wine pairing: Chambourcin

Sweet Potato Casserole Bites

  • 2 medium sweet potatoes
  • 5-6 large marshmallows
  • 15-20 pecan halves or 3 ounces of pecan pieces
  • Olive Oil/Non-Stick spray

Preheat oven to 400°.
Peel sweet potatoes and slice 1/4-1/2 inch thick.
Slice each marshmallow into 3 pieces. (It is easier if you use a serrated knife and chill marshmallows in refrigerator before slicing.)
Lightly drizzle sweet potato slices with olive oil and toss to coat evenly.
Transfer sweet potato slices to foil-lined baking sheet that has been sprayed with non-stick.
Bake for 10 minutes. Flip slices and bake 10 more minutes.
Top sweet potatoes with marshmallow slices and broil on high for 30-60 seconds or until lightly browned.
Remove from oven and immediately top with pecans.
Recommended wine pairing: Masquerade
www.wonkywonderful.com

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Phone: 717-426-3514
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