Hot from the oven, crunchy and light, plan to make extras – they go fast!
Baked Sweet Potato Chips
Servings: 3
PAIR WITH: Dusk 2016 Lambrusco
INGREDIENTS:
1 large sweet potato, well rinsed
4 teaspoons vegetable oil
1 tablespoon McCormick® Perfect Pinch® Italian Seasoning
1/2 teaspoon Sea Salt from McCormick® Sea Salt Grinder
DIRECTIONS:
1. Preheat oven to 300°F. Slice sweet potato into thin slices with a mandolin or knife. Place in large bowl. Drizzle with oil and sprinkle with Italian seasoning and sea salt; toss to coat well.
2. Place sweet potato slices in single layer on large shallow foil-lined baking pans. (You will need to prepare in 2 or 3 batches.)
3. Bake one pan at a time 25 to 30 minutes or until crisp, rotating pan halfway through cook time. Cool on wire rack 10 to 15 minutes.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Salty-sweet with a touch of heat, these satisfying nibbles are hard to resist.
Sweet & Spicy Nuts
Servings: 12 (4 cups per serving)
PAIR WITH: Joy Cellars Riesling
INGREDIENTS:
1 egg white
1 tablespoon water
1 pound raw whole cashews, whole almonds, walnut halves and/or pecan halves (about 4 cups)
1/3 cup sugar
2 teaspoons salt
1 1/2 teaspoons McCormick® Cumin, Ground
1 teaspoon McCormick® Paprika
1 teaspoon ground coriander
1/2 teaspoon McCormick® Red Pepper, Ground
1/4 teaspoon McCormick® Ginger, Ground
DIRECTIONS:
1. Preheat oven to 300°F. In a medium bowl beat egg white and water until frothy. Add nuts and toss to coat. Transfer to a wire mesh sieve; drain nuts for 5 minutes.
2. Meanwhile, in a large seal-able plastic bag combine sugar, salt, cumin, paprika, coriander, cayenne pepper and ginger. Add the nuts; shake well to coat with the spice mixture. Spread nuts evenly in an ungreased 15x10x1-inch baking pan.
3. Bake for 35 to 40 minutes until nuts are toasted and spice mixture is dry, stirring every 10 minutes. Remove from oven; transfer to a sheet of foil. Cool completely. Break nuts apart.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Earthy and creamy sweetness to serve with crisp crackers or crudités.
Roasted Carrot Yogurt Dip
Servings: 4
PAIR WITH: Fact 2015 Chardonnay
INGREDIENTS:
2 teaspoons vegetable oil
1/2 teaspoon McCormick® Cinnamon, Ground, divided
1/2 pound baby carrots
3/4 cup plain nonfat Greek-style yogurt
2 tablespoons honey
2 tablespoons orange juice
1/4 teaspoon McCormick® Ginger, Ground
DIRECTIONS:
1. Preheat oven to 400°F. Mix oil and 1/4 teaspoon of the cinnamon in medium bowl. Add carrots; toss to coat well. Spread evenly in 13 x 9-inch baking pan sprayed with nonstick cooking spray.
2. Bake 30 minutes or until carrots are tender, stirring occasionally. Let stand until cooled to room temperature.
3. Place carrots in food processor or blender container; cover. Pulse until carrots are almost smooth. Add yogurt, honey, orange juice, ginger and remaining 1/4 teaspoon cinnamon. Pulse until carrots are smooth. Spoon dip into serving bowl. Cover. Refrigerate until ready to serve.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Stacked canapes look jazzy, taste fab and are quick and easy to do.
Pear Walnut Parmesan Canapes
Servings: 12-20
PAIR WITH: le Cadeau Semi-Seco Sparkling
INGREDIENTS:
2-3 pears, chopped in half, cored and cut into bite-sized chunks
Walnut halves
Parmesan, cut into bite-sized chunks
Fresh arugula or large flat leaf parsley leaves for garnish
DIRECTIONS:
1. Rub the pear slices with the cut side of half a lemon to keep them from going brown.
2. Place pear chunk on surface, top with cheese, leaf and walnut.
3. Secure with a sharp canape skewer and serve immediately.
Set the Scene with a Chill Playlist:
There's Still Time to Order Thanksgiving Wine!
Good news! You can have your favorites on the Thanksgiving table...or send some favorites to family and friends. The deadline for ground shipping is Wednesday, November 15th, noon Pacific time. Don’t delay - talk to your Wine Consultant today!
