November 8th is the day to whip up a dish filled with flavors that pack a punch! Think garlic, hot peppers, and something bold! We encourage you to cook something you normally wouldn’t, and prepare your delectably bold entree with a fine wine. Explore these bold recipes and wine suggestions from our wine and deli experts.
Spicy Warm Blue Cheese Dip
Pairing wine with blue cheese can be a bit daunting because of the bold flavors. Blue cheese has a very deep and distinct flavor that pairs with an equally distinct wine. We suggest pairing this with a Cabernet Sauvignon.
- 8 oz. whipped cream cheese (softened)
- 3 tbsp. whole milk
- 5 tbsp. mayonnaise
- 1½ tsp. chili garlic sauce
- 1 cup blue cheese (crumbled)
- 2 scallions (white and light green part only, thinly sliced)
- Kosher salt and freshly ground black pepper (to taste)
- To Serve: celery sticks
- carrot sticks
- blue potato chips
- Preheat the oven to 325ºF.
- To the bowl of a food processor add cream cheese, milk, mayonnaise, garlic chili sauce, salt, and pepper. Pulse until combined. Remove to a bowl, add the blue cheese and scallions and stir to combine.
- Remove to a ½-quart baking dish and bake until melted and bubbly, about 15 minutes. Serve hot or warm with celery sticks, carrot sticks, blue potato chips, and ridged potato chips.
- Tip: Perfect dish to prepare a day ahead and bake right before a party. Easy to transport as well!
Ethiopian Chicken Doro Wat
This rich dish deserves a deep and bold wine that has plenty to offer the palate. WE suggest pairing this dish with a Syrah.
- ¼ cup lemon juice
- 2 tbsp. salt plus more as needed
- 4 bone-in chicken thighs
- 3 cups chopped onions
- 3 garlic cloves minced
- 1 tablespoon peeled, minced fresh ginger (1/2-inch piece)
- water (optional)
- ¼ cup butter
- 2 tbsp. paprika
- 1 cup berbere paste
- ¾ cup chicken stock
- ¼ cup red wine
- 1 tsp. cayenne pepper, or to taste
- freshly ground black pepper
- 4 hard-boiled eggs, peeled
- injera bread or hot cooked rice, to serve
- Combine the lemon juice and salt in a large, nonreactive mixing bowl and stir until slightly dissolved. Add the chicken thighs, one at a time, dipping both sides of each piece in the marinade to coat. Cover and allow to marinate in the refrigerator for about 30 minutes.
- While the chicken is marinating, purée the onions, garlic and ginger in a food processor or blender. Add a little water, if necessary, to get the blades moving.
- Heat the butter in a Dutch oven over medium heat and stir in the paprika to color the oil. Stir in the berbere paste and cook for 3 minutes, until heated through. Add the onion mixture and sauté until most of the moisture evaporates and the mixture reduces, about 15 minutes.
- Pour in the stock and wine, add cayenne to taste and season with salt and pepper. Remove the chicken from the lemon juice and discard the marinade. Add the chicken to the pot and cover with sauce. Bring the sauce to a boil, reduce the heat to low, cover and simmer for 45 minutes, flipping the chicken halfway through. Add water, if necessary, to maintain the liquid level.
- Add the whole hard-boiled eggs and continue to cook until the chicken is very tender, 10 to 15 minutes. Adjust seasoning and serve hot with injera bread or rice.
Roasted Garlic Soup with Parmesan Cheese
Roasted garlic and dry Chardonnay are match made in heaven. We suggest Ste Genevieve Chardonnay.
- 26 garlic cloves (unpeeled)
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2¼ cups sliced onions
- 1½ chopped fresh thyme
- 18 garlic cloves, peeled
- 3½ cups chicken stock or canned low-salt chicken broth
- ½ cup whipping cream
- ½ cup finely grated Parmesan cheese
- 4 lemon wedges
- Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
- Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
- Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.