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Easter Brunch Pairings

by Diana Petriella | Published 03.19.2024

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Bacon and Herb Quiche

Go all out on Easter brunch this year with these delicious pairings bursting with fresh spring flavors. From a seasonal salad featuring tender greens, radishes, and goat cheese, to a sweet treat of lemon crumb muffins, read on for our favorite Easter brunch ideas and wine pairings.

Spring Salad

Pairing: Pops Sparkling Wine

Ingredients:

2 cups mixed greens
5 radishes, thinly sliced
1/2 cup goat cheese
1/4 cup toasted walnuts
2-3 tablespoons extra virgin olive oil
2-3 tablespoons balsamic vinegar

Directions:

1. Assemble the salad by arranging the salad greens in a shallow bowl or on a platter, then layer the radishes, goat cheese, and walnuts.

2. Drizzle with olive oil and vinegar, season to taste with salt and pepper, and serve.

 

Lemon Ricotta Crumb Muffins

Pairing: Carneros Chardonnay

Ingredients:

2 cups all-purpose flour (can sub 1:1 gluten-free flour blend)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, plus more for sprinkling
1/2 cup unsalted butter, room temperature
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1 tablespoon finely grated lemon zest (from 2 large lemons)

For the crumb topping:

1/4 cup flour (or gluten-free flour)
1/3 cup granulated sugar
2 tablespoons unsalted butter

Directions:

1. Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.

2. In a small bowl, combine the crumb topping ingredients with a fork, until crumbly.

3. In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg and lemon juice. Add the dry ingredients and stir just until blended.

4. Divide the batter among the prepared muffin cups. Sprinkle the crumb topping over the muffin batter.  Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

 

Bacon & Herb Quiche

Pairing: Elizabeth Pinot Noir

Ingredients:

9-inch frozen pie crust
6 large eggs
6 slices of thick-cut bacon, diced
1/2 cup chopped shallots
12 cup heavy cream
1/2 cup whole milk
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 cup shredded Gruyère cheese
Sliced green onions for topping
Salt and pepper to taste

Directions:

1. Preheat the oven to 400 degrees F.

2. In a medium skillet, cook the bacon until crisp. Remove bacon from the pan and leave all but 2 tablespoons of the bacon fat in the skillet.

3. Add in the shallots and sauté until translucent and lightly browned. Remove from the heat and set aside to cool slightly.

4. In a large bowl whisk together the eggs, cream, milk, rosemary, thyme, salt, and black pepper.

5. Remove pie crust from the freezer pie crust and scatter the bacon and shallots evenly along the bottom of the pie crust.

6. Gently pour the egg mixture over top the shallots and bacon, sprinkling in the cheese to incorporate it into the egg mixture.

7. Place your quiche onto a baking sheet and place it into the oven and bake for about 45-50 minutes, until set and the pie crust edge is golden.

8. Let rest for about 15 minutes before serving.

Author

Diana Petriella

Diana Petriella is a Certified Sommelier through the Court of Master Sommeliers and is currently pursuing her Level 4 Diploma through the Wine & Spirits Education Trust. She is passionate about wine education and making wine approachable for all knowledge levels.

Diana Petriella is a Certified Sommelier through the Court of Master Sommeliers and is currently pursuing her Level 4 Diploma through the Wine & Spirits Education Trust. She is passionate about wine education and making wine approachable for all knowledge levels.