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Wine Club: Ravioli with Grape Tomatoes and Wine

One of my favorite combinations is tomatoes with wine.

I mean, really, I’m Italian, so this is practically a pairing that runs through my veins. The acidity of wine, paired with the acidity of tomatoes, is perfect over a hearty pasta that can bear the tangy sauce, like a cheese-filled ravioli. The pasta and the cheese balance the acidity in the other ingredients.

You could pair this recipe with grape tomatoes on sale at Brookshire’s and with a full-bodied red wine, such as a Cabernet Sauvignon or a hearty white like Pinot Grigio. Serve with a crusty Italian bread, olive oil for dipping the bread and a simple salad of tossed field greens.

Ravioli with Grape Tomatoes and Wine

16 to 18 oz fresh or frozen cheese ravioli
2 Tbs olive oil
2 shallots, chopped
1 pint grape tomatoes
1 cup dry white wine
kosher salt and black pepper
2 Tbs unsalted butter
1/4 cup fresh flat-leaf parsley, chopped
parmesan cheese, freshly grated

Cook ravioli according to package directions. Drain and return to pot. While ravioli is cooking, heat the oil in a large skillet over medium heat. Add shallots. Sauté until tender, about 3 to 5 minutes. Add tomatoes, wine, salt and pepper to the skillet. Cook until tomatoes begin to pop, about 4 to 5 minutes. Toss ravioli with the tomato mixture, butter and parsley. Serve immediately with freshly grated parmesan cheese.

Note: You can also roast the tomatoes prior to using them in this recipe. Simply toss them in 1 tablespoon of olive oil. Then, place in the oven at 450° F until they begin to split. Add to sauce as directed above.

Serves 4
Per Serving: Calories: 594, Fat: 27 g (10 g Saturated Fat), Cholesterol: 82 mg, Sodium: 841 mg, Carbohydrates: 57 g, Fiber: 5 g, Protein: 20 g.


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Family Matters: Henning’s Hatch Pepper Cheddar Cheese Pairs with Wine

We all know that wine just naturally goes well with cheese, but Henning’s® Hatch Pepper Cheddar Cheese kicks it up a notch.

Henning’s Hatch Pepper Cheddar Cheese took a gold medal this year in the World Championship Cheese Contest. This cheese, which is sold in 20-pound wheels as well as the more manageable sizes that you’ll find in Brookshire’s (Does anyone else dream about 20-pound wheels of cheese? Asking for a friend.) is a creamy, smooth cheddar infused with authentic Hatch Chile Peppers from Hatch, New Mexico. The mild, sweet and savory pepper is grown on the banks of the Rio Grande, and it is the perfect balance to the bold flavor of cheddar.

One wine that pairs nicely with the tastes of the cheddar is the Josh Cellars Chardonnay. Served chilled and perfect for a summer day, this chardonnay is balanced with aromas of tropical fruits and citrus, finished with subtle oak notes. It’s a bright, fresh wine with citrus notes, so the acidity balances the heavy cheese nicely.

Another great pairing would be La Crema Sonoma Coast Pinot Noir. Aged for nine months in a barrel, this red has hints of cherry, raspberry, pomegranate and sweet tobacco. It’s light on the tannins, which is always nice if you’re sipping on a hot day. It also has notes of blood orange, plums and blackberries. Both wines are at nice price points to impress guests on a lovely summer evening or enjoy by the pool on a night in with the family.

Henning’s Hatch Pepper Cheddar Chicken Enchiladas

Recipe from Henning’s


2 cloves garlic, minced
1 medium onion, chopped
1 large bell pepper, chopped
1 can cream of chicken soup
1 cup sour cream
1 to 4 oz green chilies, chopped
4 1/2 cups rotisserie chicken meat, shredded

2 1/2 cups Henning’s® Hatch Pepper Heritage Cheddar, shredded
12 flour tortillas


Sauté garlic, onions and bell peppers in butter. Stir in cream of chicken, sour cream and green chilies. Reserve 1/2 of mixture; set aside. Stir chicken into remaining mixture; add 1 cup of shredded cheddar.

Fill the flour tortillas generously down the center; roll tightly. Place in a greased 9 x 13 baking dish. With the remaining mixture, spread over the top of the enchiladas. Top generously with an additional 1 1/2 cups of shredded cheddar. Bake at 350° F for 25 to 30 minutes.

Serves 8 to 10

Per Serving:
Calories: 429, Fat: 20 g (9 g Saturated Fat), Cholesterol: 113 mg, Sodium: 959 mg, Carbohydrates: 28 g, Fiber: 4 g, Protein: 38 g.

Wine Club: Crawfish and Wine Pairings

Crawfish and Wine PairingsSpringtime and crawfish are practically synonymous in the South, and hosting a crawfish boil is a great time to get together with family and friends.

When you have a pot full of Cajun “lobster” (which you can preorder from the seafood counter of your local Brookshire’s during peak season), you also need something delicious to pair with it.

Eating spicy crawfish is a great opportunity to sip a refreshing and bright wine. You’re probably enjoying time outside, so pair crawfish with a wine that can be enjoyed in warm weather.

You might consider a Riesling. These white wines have a sweet, often fruity note, but enough acidity to stand up to the spiciness of crawfish. A semi-dry Riesling won’t overpower the delicate crawfish with sweetness or be too sweet to sip throughout your meal.

An Albarino, with lots of peach, grapefruit and fruity flavors, is a good choice for crawfish. The fruity notes play up the delicate seafood, while the bold acids stand up to the spiciness of the seasonings. The smooth finish helps against the heat.

An Italian Prosecco or Lambrusco could also pair well with your crawfish boil and be an effervescent finish to the fun, al fresco meal.

While whites tend to work best with seafood, “light” reds like Beaujolais will also work well with crawfish. Chill slightly before serving and enjoy!

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