Chef/Sommelier Fall Recipes & Wine Pairings
Looking to spruce up your fall menus?
Chef Mike Shannon and I teamed up this past month for Edina Magazine to give you a variety of delicious savory recipes with wine pairings.
Wine and Dine
Cooks of Crocus Hill chef Mike Shannon and Sommelier Leslee Miller of Amusée offer some delectable fall food and wine pairings. Consider these selections for your next family feast.
- Butternut squash soup paired with a creamy viognier from France.
- Brussels sprout hash with bacon and shallots paired with a smoky shiraz from South Africa.
- Sweet potatoes with Granny Smith apples paired with an easy-sipping California chardonnay.
- Drunken apple pie paired with a cream-style sherry.
More menu ideas are shared regularly at cooking classes offered at Cooks of Crocus Hill in Edina. “Porkapalooza” and “Perfect Pairs for the Holidays” are two popular classes for food and wine enthusiasts. Shannon and Miller are a culinary and libation duo who make learning to cook both fun and fabulous. To sign up for a food and wine pairing class with Chef Mike & Leslee, check out Amusée’s event page!
Here are a few of Chef Mike’s delicious recipes!
Brussels Sprout Hash with Bacon and Shallots
(Makes 8 servings)
4 slices of bacon, cut into strips
3 tablespoons butter, divided
½pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
2 teaspoons sugar
1 ½pounds brussels sprouts, trimmed
3 tablespoons olive oil
1 cup stock or water
Heat a medium sautépan over medium heat. Add bacon and cook until crisp, remove to paper lined plate and reserve fat. Add 1 tablespoon of butter to the reserved fat and return the sautépan to medium heat. Add shallots and season. Sautéuntil soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Transfer to a bowl and wipe out pan.
Thinly slice the sprouts on a mandolin or halve them lengthwise and cut into thin (1/8-inch) slices. Heat oil in sautépan over medium-high heat. Add sprouts and season with salt and pepper. Sautéuntil brown at edges, or about 6 minutes. Add 1 cup water and 2 tablespoons butter. Sautéuntil most of water evaporates and sprouts are tender but still bright green, about 3 minutes. Add shallots, mix and heat through. Add bacon and taste for seasoning.
(Makes filling for one pie)
1 fresh pie crust, rolled and trimmed
3 tablespoon apricot jam warmed
3 large eggs, beaten
¾cup light brown sugar
1 teaspoon ground cinnamon
¼teaspoon ground ginger
¼teaspoon ground cloves
¼teaspoon ground nutmeg
1 ¾cups fresh pumpkin puree or about 1 canned puree
½cup heavy whipping cream
¼cup orange juice, fresh squeezed
1 Tablespoon maple syrup
1 Tablespoon molasses
1 Tablespoon Cognac
1 Tablespoon dark rum
1 Tablespoon Grand Marnier
1/2 teaspoon salt
Pre heat oven to 425°F. Lightly brush the pie crust with jam.
In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir until well combined. Pour the mixture into the prepared pie shell and place on a large baking pan. Bake the pie for about 15 minutes, reduce temperature to 350°F and continue for a total of 40-50 minutes or until the filling is set and the crust has browned. Place the baked pie on a wire rack to cool.
Easy Pie Dough
(makes enough for 2 crusts)
2 ½cups all purpose flour, plus extra for dusting
1 teaspoon salt
2 Tablespoons sugar
12 Tablespoons unsalted butter, chilled and cut into small pieces
8 Tablespoons shortening, chilled
6-8 tablespoons ice water
Mix flour, salt, and sugar. Add butter pieces and shortening pieces to flour mixture. Using your hands, crumble everything together so it is uniformly mixed and resembles cornmeal texture. (Note – It will be ready for the water if you can almost form the mixture into a ball)
Slowly add ice water (you probably won’t need all of it). Form mixture into a ball – do NOT knead or over mix dough. Cover with plastic wrap and refrigerate at least 30-45 minutes
When dough is well-chilled, take out of fridge and cut into 2 pieces. Form a nice round disc. Roll out to even thickness –about 3/16 thick and 11-12”circle and place in pie pan. Trim to fit pan.