Chardonnay Fleur Bleu 2017 Riverina, Australia Chardonnay Popcorn Corn on the Cob Bacon Riesling Monarch 2017 California Riesling Guacamole Tacos and Mexican Dishes Indian Dishes Brut Sparkling le Cadeau California Brut Sparkling Wine Fried Chicken Chili Shortbread Cookies Pinot Noir Halcyon 2016 California Pinot Noir Grilled Vegetables Fish and Seafood Chocolate Ice Cream Semi-Seco Sparkling le Cadeau California Semi-Seco Sparkling Wine Green Salad with Oranges or Red Fruit Curry Crème Brûlée Sauvignon Blanc McKenna 2016 Sonoma County Sauvignon Blanc Lime Bars or Key Lime Pie Oysters Fried Green Tomatoes Zinfandel Nouveau Muse 2016 California Zinfandel Red Velvet Mousse Baby Back Ribs Hearty Chicken Dishes Merlot Lumière de Vie California Merlot Potato Chips Roast Turkey Cheesecake Cabernet Sauvignon Adorn 2016 Lodi Cabernet Sauvignon-Cabernet Franc Roasted Brussels Sprouts Stuffed Mushrooms Bruschetta Rosé Sparkling le Cadeau California Rosé Sparkling Wine Sushi Smoked Salmon Chocolate and Raspberries Recipes to Try
Popcorn with a punch tastes even punchier with our golden, velvety Chardonnay.
Chili Lime Popcorn
Servings: 2 (2-cup) servings
PAIRS WITH: Fleur Bleu 2017 Riverina, Australia Chardonnay
INGREDIENTS:
4 cups air-popped popcorn
1/2 teaspoon McCormick® Chipotle Chili Pepper
1/2 teaspoon McCormick® Ground Turmeric
1/4 teaspoon McCormick® Garlic Powder
1/8 teaspoon McCormick® Ginger, Ground
1 tablespoon extra-virgin olive oil
1/16 teaspoon McCormick® Pure Lime Extract
OR a squeeze of real lime juice
McCormick® Sea Salt Grinder
DIRECTIONS:
1. Place popcorn in a large bowl. Sprinkle with the chipotle chili pepper, turmeric, garlic powder and ginger; toss well.
2. Drizzle the oil and extract (or fresh lime juice) over the popcorn and toss again to coat. Season to taste with sea salt, if needed.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Extra-creamy guac moves up a notch when served with honey-crisp Riesling.
Creamy Avocado Dip
Servings: 20 (2-tablespoon) servings
PAIRS WITH: Monarch 2017 California Riesling
INGREDIENTS:
3/4 cup plain nonfat Greek-style yogurt
1/2 cup fat free milk
2 medium ripe avocados, peeled, seeded and quartered
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Onion Salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
DIRECTIONS:
1. Place all ingredients in blender and cover. Blend on medium speed until smooth. Season to taste with additional ground black pepper, if desired.
2. Spoon dip into serving bowl. Cover surface with plastic wrap. Refrigerate until ready to serve.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Bright & bubbly Brut Sparkling brings out the wow in every bite of crunchy "fried" chicken.
Baked "Fried" Chicken
Servings: 6
PAIRS WITH: le Cadeau California Brut Sparkling Wine
INGREDIENTS:
2 teaspoons olive oil
1/2 cup flour
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Organic Black Pepper, Coarse Ground
1/2 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon McCormick Gourmet™ Organic Sesame Seed
1 teaspoon McCormick Gourmet™ Organic Paprika
1 teaspoon McCormick Gourmet™ Organic Cayenne Pepper , or to taste
1/2 teaspoon McCormick Gourmet™ Organic Sage, Dalmatian
1/4 teaspoon McCormick Gourmet™ Organic Mustard, Ground
2 cups corn flakes, crushed
6 pieces bone-in chicken parts
DIRECTIONS:
1. Preheat oven to 425°F. Coat baking pan with oil. Mix flour, sea salt and pepper in shallow dish. Mix buttermilk, mustard, sesame seed, paprika, cayenne pepper, sage and ground mustard in large bowl. Place crushed corn flakes in shallow dish. Set aside. Rinse chicken in cold water; pat dry.
2. Dip each chicken piece in flour mixture, tapping chicken against bowl to remove excess flour. Discard any remaining flour.
3. Dip each chicken piece into buttermilk bath, then roll in corn flakes to coat. Arrange chicken pieces in prepared pan.
4. Bake 15 to 20 minutes. Reduce oven temperature to 375°F. Bake 25 to 30 minutes longer or until chicken is cooked through and crispy. (Juices should run clear when meat is pierced with a knife).
*Recipe and Photo Courtesy of McCormick & Company, Inc.
When savory grilled veggies meet our earthy, berry-like Pinot Noir, it’s a flavor explosion.
Seasonal Grilled Vegetables
Servings: 6
PAIRS WITH: Halcyon 2016 California Pinot Noir
INGREDIENTS:
1 small eggplant, cut into 1-inch chunks
1 small red bell pepper, cut into 1-inch chunks
1 small yellow bell pepper, cut into 1-inch chunks
1 small zucchini, cut into 1-inch chunks
2 tablespoons olive or vegetable oil
2 tablespoons McCormick® Grill Mates® Montreal Chicken Seasoning
DIRECTIONS:
1. Toss vegetables with oil in large bowl. Sprinkle with Seasoning; toss to coat well.
2. Place vegetables in grill basket, grill rack or thread onto skewers.
3.Grill over medium heat for 12 to 15 minutes or until vegetables are tender, turning occasionally.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
The clean flavors of this summer-to-fall salad really sing when paired with our Semi-Seco Sparkling.
Mixed Green Salad with Oranges, Spiced Pecans & Pomegranate Vinaigrette
Servings: 6
PAIRS WITH: le Cadeau California Semi-Seco Sparkling Wine
INGREDIENTS:
SPICED PECANS
2 teaspoons butter
1/3 cup pecan halves
1 tablespoon sugar
1/2 teaspoon McCormick® Cinnamon, Ground
POMEGRANATE VINAIGRETTE
1/3 cup olive oil
1/3 cup pomegranate juice
1 tablespoon sugar
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon McCormick® Ginger, Ground
1/8 teaspoon McCormick® Sea Salt Grinder
SALAD
6 cups mixed salad greens, such as spinach, arugula and radicchio
3 seedless oranges, peeled and sectioned
1/2 cup thinly sliced Vidalia onions
DIRECTIONS:
1. For the pecans, melt butter in medium skillet on medium heat. Add pecans; cook and stir 5 minutes or until fragrant and lightly toasted. Sprinkle with sugar and cinnamon; stir until pecans are evenly coated. Set aside to cool.
2. For the pomegranate vinaigrette, mix oil, pomegranate juice, sugar and seasonings in small bowl with wire whisk until well blended.
3. Divide salad greens evenly among 6 serving plates. Top each salad with oranges, onions and Spiced Pecans. Drizzle with pomegranate vinaigrette. Serve immediately.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Sauvignon Blanc’s bright citrus notes enhance these divine, tart & creamy bars.
Creamy Lime Bars
Servings: 16 (1 bar) servings
PAIRS WITH: McKenna 2016 Sonoma County Sauvignon Blanc
INGREDIENTS:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
2 cups granulated sugar
1/2 cup flour
1 cup sweetened condensed milk
6 eggs
2 teaspoons McCormick® Pure Lime Extract
OR 2 teaspoons fresh lime juice or Key Lime juice
Confectioners’ sugar
DIRECTIONS:
1. Preheat oven to 325°F. Mix graham cracker crumbs and butter in small bowl. Press firmly onto bottom of 9-inch foil-lined square baking pan. Refrigerate until ready to use.
2. Stir granulated sugar and flour with wire whisk in large bowl until well blended. Add remaining ingredients; mix well. Pour over crust.
3. Bake 45 to 50 minutes or until center is almost set. Cool completely in pan on wire rack.
4. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Cut into bars. Sprinkle with confectioners’ sugar, if desired. Store leftover bars in refrigerator.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
Big, bold Zinfandel showcases the smooth chocolatey-ness of red velvet mousse.
Red Velvet Mousse
Servings: 8
PAIRS WITH: Nouveau Muse 2016 California Zinfandel
INGREDIENTS:
MOUSSE
4 ounces semi-sweet baking chocolate, coarsely chopped
2 1/4 cups heavy cream, divided
1 tablespoon McCormick® Red Food Color
1 tablespoon McCormick® Pure Vanilla Extract
1/4 cup granulated sugar
VANILLA WHIPPED CREAM
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon McCormick® Pure Vanilla Extract
DIRECTIONS:
1. Microwave chocolate in medium microwaveable bowl on HIGH 1 minute; stir. Microwave additional 30 seconds at a time, stirring until chocolate is smooth and melted. Add 1/4 cup cream; stir until smooth. Stir in food color and vanilla. Let stand 10 minutes to cool slightly.
2. Beat 2 cups cream and granulated sugar in large bowl with electric mixer on medium speed until stiff peaks form. Gently stir in 1/2 of the chocolate mixture with spatula until well blended. Gently stir in remaining chocolate mixture. Spoon into dessert dishes. Cover. Refrigerate until ready to serve.
3. For the Vanilla Whipped Cream, beat 1/2 cup cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve on mousse.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
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