Two Fall Recipes with Wine Pairings

 

 

Livermore resident Leslie Dabney, aka The Vineyard Mom, is on a quest to elevate people’s cooking, dining, and wine pairing experiences. Her specialty is farm-to-table recipes and love stories that promote local farmer’s markets. She has a loyal list of followers on IG @thevineyardmomliving who enjoy her recipes and tune in as well for her frequent guest appearances on television programs and wine podcasts including a regular guest spot on KRON TV. Leslie also hosts live food and wine pairing events around the Bay Area. Learn more here.

Leslie Dabney has generously shared two of her favorite fall recipes that include her ideas for wine pairings.

 

Roasted Butternut Squash with Spinach and Cranberries

This bright, hearty salad has great flavor and crunch. Filled with fresh ingredients found at your farmers’ market, this will be a salad staple that you can enjoy with any meal or by itself. Enjoy it served warm as a side dish or cold the next day.

Serves 4–6

• 1 butternut squash
• ½ cup chopped red onion
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon each salt and pepper
• 4 cups fresh spinach, cleaned with stems removed
• ½ cup dried cranberries
• ½ cup chopped roasted pecans or almonds

Preheat oven to 450°F.

Peel squash, then cut in half. Remove seeds and stringy pulp from the center. Cut each half lengthwise into 1-inch slices. Dice each slice into 1-inch cubes. Place cubes in a mixing bowl with diced red onion, extra virgin olive oil, salt, and pepper. Toss to combine. Transfer to a foil- or parchment-lined baking sheet. Roast 25–30 minutes or until squash becomes tender and starts to brown.

Toss the roasted squash and onion with spinach, dried cranberries, and ¼ cup of the chopped pecans in a serving bowl. Top with the rest of the pecans and serve warm.

Wine Pairing:
2022 Rodney Strong Russian River Valley Pinot Noir
2022 Hangtime Pinot Noir
2022 Truss Wines Chardonnay
2021 Emblem Chardonnay Michael Mondavi

 

Roasted Rack of Lamb with Herbed Carrots

This herb encrusted rack of lamb features a crunchy and flavorful crust and juicy, tender interior. It presents as a special and intricate meal, but it’s easy enough to make that you might enjoy it as a weekday meal. The roasted herbed carrots can be cooked in the same oven at the same temperature as the lamb, so this beautiful and hearty meal can be ready quicker than you might think.

Serves 3–4

For the lamb coating

• 1/2 cup Panko breadcrumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil

For the lamb

• 1 rack of lamb (6-8 ribs), trimmed and bones frenched
• 1 tablespoon each salt and pepper
• 2 tablespoons extra virgin olive oil
• 2–3 tablespoons Dijon mustard

For the herbed carrots

• 2 pounds small tri-colored carrots or petite orange carrots, peeled, trimmed
• 2 tablespoons extra virgin olive oil
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon salt and pepper
• 3 teaspoons freshly chopped Italian parsley

Heat the oven to 450°F and put the oven rack in the center of the oven.

To make the lamb coating: In a small bowl, combine breadcrumbs, garlic, rosemary, salt and pepper. Stir in extra virgin olive oil to moisten the mixture. Set mixture aside.

To roast the lamb: Sprinkle rack of lamb on all sides with 1 tablespoon each salt and pepper. Heat 2 tablespoons of extra virgin olive oil in a large oven-safe skillet on high heat. Sear all sides of the lamb for 1-2 minutes in the skillet. Transfer the lamb to a plate.

Brush the lamb with the Dijon mustard. Top with the breadcrumbs, gently pressing them into the rack. Wrap the bones with foil so they don’t burn. Transfer the rack back into the skillet and place in the oven. Cook lamb 15–20 minutes or until an instant-read thermometer reaches 130°F for medium rare. Cook 5 minutes longer for medium. Transfer the rack to a cutting board and tent with some foil and allow to rest for 10 minutes. When ready to serve, slice between each bone to separate the chops.

To make the herbed carrots: Place carrots in a mixing bowl. Add the olive oil, rosemary, thyme, salt, and pepper and toss to coat carrots. Spread mixture evenly onto a baking sheet lined with foil or parchment. Roast in the preheated oven at 450°F for 25–30 minutes or until carrots are caramelized and fork tender. Place roasted carrots into a serving bowl and sprinkle parsley over the top. Add more salt and pepper if needed.

Wine Pairing:
2021 Spellbound Petite Sirah
2022 Frog’s Leap Petite Sirah
2018 Dutton-Goldfield Pinot Noir
2022 Davis Bynum Pinot Noir