Spring has sprung and summer is just around the corner! To celebrate the warm weather and fantastic flavors that come with each season, we put together our favorite recipes to enjoy at home, paired with our best-selling ONEHOPE wines of course!
Dungeness Crab Boil
Pairing: Vintner Chardonnay
We picked some of our favorite seafood and infused it with layers of flavor in this fun and easy family-style dish. This delicious “bay docks to stockpot” dish is perfect for a hungry crowd, and is made even better with a glass of 91-point rated Vintner Chardonnay!
- 1 (4 oz) stick salted butter
- 2 yellow onions, quartered w/ stems intact
- 8 cloves garlic, chopped
- 2 (32 oz) containers chicken broth
- 6 cups water
- ¼ cup + 4 tbsp Old Bay Seasoning
- 3 tsp paprika
- 1 tsp cayenne pepper
- 2 lemons, halved
- 2 bay leaves
- 2 lbs baby Yukon gold & red potatoes
- 4 corn on the cob, cut in half
- 2 lb Dungeness crab legs
- 1 lb mussels*
- 4 pre-cooked chicken andouille sausage
- 1 lb deveined shrimp
- ½ cup ghee or clarified butter
- 1 tbsp honey
*Ask your seafood counter for the best tips on how to clean your shellfish!
- Set a large stockpot over medium heat, and melt the stick of butter. Add onion and garlic and saute for 3 minutes. Add chicken broth, water, ¼ cup Old Bay Seasoning, 2 tsp. paprika, cayenne pepper, lemons & bay leaves and bring to a boil. Add potatoes, and boil for 5 minutes with the lid on.
- Add corn*, crab, mussels, and sausage and boil for another 3 minutes with the lid on.
- Add shrimp and cook for another 2 minutes, until light pink.
- Place ghee in a small saucepan over medium heat and melt. Add 1 tsp. paprika & honey and stir until combined.
- Strain seafood & vegetables out of broth (be sure to remove bay leaves at this point) and set in a large mixing bowl. Toss in 4 tbsp of Old Bay Seasoning and then serve on a large platter or toss across a table lined with newspaper for family-style dining.
- Serve paprika honey ghee alongside crab boil for dipping!
* Grill the onions, lemons, corn, and sausage before adding to the pot for added flavor.
Cornbread with Whipped Paprika Honey Butter
Enjoy on the side with your crab boil!
- 1 ½ cups cornmeal
- 1 ½ cups + 2 tbsp flour
- ½ cup brown sugar
- 1 tbsp baking powder
- 2 tsp salt
- 1 ½ cups buttermilk
- 1 (4 oz) stick + 2 tbsp salted butter, melted
- 3 eggs
- 1 stick salted butter, softened
- 1 tbsp honey
- 1 tsp paprika
- Preheat the oven to 350 degrees F. Combine cornmeal, 1/1/2 cups flour, brown sugar, baking powder, and salt in a medium-sized mixing bowl and whisk until combined.
- In a separate medium-sized bowl, whisk together the buttermilk, 4 oz of melted butter, and eggs. Slowly add the dry ingredients to the wet in small increments, whisking throughout until combined.
- Butter the inside of an 8” x 8” baking dish, add in 2 tbsp of extra flour and rotate the pan until flour is coated evenly across the entire surface. Discard the residual flour. Add batter to the pan, spreading into an even layer. Bake for 30 minutes. Remove from the oven and let cool.
- Add softened butter to the bowl, and whip with a hand or stand mixer fitted with the whisk attachment until light and fluffy. Add honey & paprika and mix until combined. Cut cornbread into squares when it is still warm, and spread whipped butter across each serving.
Burst Heirloom Tomatoes: 2 Ways
Pairing: Vintner Rose
Summer = tomato season, and we can’t get enough of heirloom cherry tomatoes during this time of year. We couldn’t choose which of these two “bursting” with flavor recipes from our test kitchen to share, so we’re giving you both!
Burst Heirloom Tomatoes
Include 1 batch in each of the recipes below
- 1 pint heirloom cherry tomatoes
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- Set a cast-iron skillet on the stove over medium heat, and add in tomatoes, olive oil, salt, and pepper. Cook for 10-12 minutes until tomatoes “burst” open, and a loose sauce begins to form.
Burst Heirloom Tomato Bruschetta
- 1 baguette, cut diagonally into ½ inch thick slices
- 1 ball burrata cheese
- 1 batch burst heirloom tomatoes
- Toast bread on a grill or stovetop grill pan for 3 minutes on each side.
- Spread 1 tbsp of burrata over each slice of bread and top with a spoonful of burst tomatoes.
Zoodles with Burst Tomatoes and Grilled Salmon
- 2 lb slab of salmon
- 3 tbsp olive oil
- 2 lemons, juiced
- 5 tsp Maldon sea salt
- 1 ½ tsp pepper
- 1 lemon, sliced
- 2 cups fresh basil leaves
- 1 shallot
- 1 tbsp red wine vinegar
- 2 ½ cups olive oil
- 6 zucchini, spiralized
- 2 tsp Maldon sea salt
- 1 batch burst heirloom tomatoes
- Preheat the oven to 400 degrees F.
- Lay salmon on top of a large sheet of parchment paper, with an equal amount of aluminum foil below it. Drizzle olive oil and juice of 1 lemon over the salmon, and season with 2 tsp salt and 1 tsp pepper. Scatter lemon slices over top. Fold parchment paper over salmon to create a sealed pouch, then do the same with the foil. Roast in the oven for 20 minutes.*
- Combine basil, shallot, red wine vinegar, 1 tsp salt & ½ tsp pepper in a blender. Turn blender on and drizzle in olive oil through the opening in the blender lid. Blend just enough so that small bits of basil are still visible.
- Cut off the top and bottom of each zucchini, and use a spiralizer machine to cut each into strings of spaghetti. Toss with juice of 1 lemon and 2 tsp Maldon sea salt, and let sit for 15 minutes before tossing with basil vinaigrette.
- Place zoodles in a serving bowl and top with chunks of salmon and 1 batch of burst heirloom tomatoes.
* Got your grill fired up already? Place the salmon pouch directly on a hot grill, close the lid, and cook for 15-20 minutes.
Better Than…Your Summer Lover…Cake
Pairing: Celebration Brut
This rustic deconstructed trifle-of-sorts is packed with light, yet decadent flavors. Toasted coconut tops off this dessert, and don’t forget to top off your glass of bubbles to fully enjoy this perfect pairing.
Vanilla Yellow Cake
- 1 (15 oz) box yellow cake mix
- 1 (4 oz) stick salted butter, melted
- 3 eggs
- 1 tbsp vanilla extract
- 1 cup water
- Preheat oven to 350 degrees F.
- Combine cake mix, butter, eggs, vanilla extract, and water in a mixing bowl and whisk until combined.
- Butter and flour a half sheet pan, and line the bottom with a sheet of parchment paper. Pour batter into the pan, and spread into an even layer. Bake for 15 minutes, until lightly golden brown. Remove from oven and let cool.
Vanilla Bean Custard
- 5 egg yolks
- ¾ cup sugar
- 2 tbsp cornstarch
- 1 ½ cups milk
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste
- 2 tbsp salted butter
- Set milk in a medium saucepan over medium heat and bring to a simmer.
- Add egg yolks and sugar to the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed for 3 minutes until the mixture becomes pale yellow and thickens. Add in the cornstarch and mix until combined.
- With the mixer on low, slowly add in the hot milk. When the mixture is combined, pour it back into the pan used to warm the milk, and begin to whisk with the pot over medium / low heat. Whisk continuously for 5 minutes, until the mixture turns to a thick consistency, similar to that of pudding. Add in the vanilla extract, vanilla bean paste, and butter and stir until combined. Remove from the heat and set aside to cool.
Spread 2 cups of sweetened coconut flakes in an even layer on a sheet pan. Bake at 350 degrees F for 5-7 minutes, tossing halfway to ensure even browning. Remove from oven when flakes are light golden brown.
Add 3 cups of heavy cream to a mixer fitted with the whisk attachment. Whisk on medium speed until fluffy, stiff peaks form. Add in ½ cup of powdered sugar and 1 tbsp of vanilla extract and mix until combined.
Assembly & Serving
Cut the sheet of cake into 3-inch squares, then cut each piece in half lengthwise. Spread 1 tbsp of lemon curd* on the top of one slice, then spread about ½ cup of whipped cream on top of that. Place the second slice of cake offset on top of the first, and then drizzle 2 tbsp of vanilla bean custard and a sprinkle of toasted coconut over top.
* There are some mighty tasty lemon curds available in specialty grocery stores these days…hit the market and find one you love!
Serves 4 – 6
This monochromatic spin on sangria was inspired by the orange hue of the summer evening sunset. With tropical and citrus infusions, it’s a perfect thirst-quencher to cap off another trip around the sun.
- 1 bottle ONEHOPE Vintner Pinot Grigio
- 1 cup cantaloupe, cubed
- 1 cup pineapple, cubed
- 1 orange, thinly sliced
- Combine all ingredients in a pitcher and stir until combined. Let sit for 1 hour in the refrigerator before serving.
- To serve, pour over ice and garnish with more fruit.
Almond Sparkling Float
We can’t wait for you to try our newest wine, Natural Almond Sparkling! And you are sure to love it in this creamy, indulgent dessert cocktail. This crazy easy, 3-ingredient concoction will leave you wondering why you haven’t been putting wine in your floats all along!
-1 scoop Madagascar vanilla bean gelato (or your favorite vanilla ice cream!)
-2 dashes bitters
- Place 1 scoop of gelato in a wine glass, top with 2 dashes of bitters and top off with Almond Sparkling.
Cheers and Enjoy!
We hope you love these seasonal recipes as much as we do. Snap a photo and share it on social by tagging us @onehope so we can see your beautiful culinary creations! Keep an eye out, we may just feature you in our story!
The ONEHOPE Wine Team