As the chill of winter recedes and the warmth of spring emerges, it's the perfect time to gather and celebrate the rejuvenation of the season. Take the leap and elevate your Easter brunch with a menu featuring the freshest seasonal ingredients, perfectly paired with the exceptional wines from Stags' Leap. The following menu is designed to showcase the vibrant flavors of spring and inspire a delightful culinary experience that will leave a lasting impression on your guests.
Lavender Tea Cakes Paired with Napa Valley Chardonnay
Start your brunch with something sweet, light, and aromatic, like lavender tea cakes paired with our Napa Valley Chardonnay. Lavender is a quintessential spring flavor that can be pretty versatile and is an instant hit when combined with brown sugar and a cakey crumb. Pair it with our Napa Valley Chardonnay for refreshing aromas of lemon verbena and orange blossom and a light, but full mouth feel. On the palate, you’ll find fresh, herby honeysuckle and a hint of white peach for one last touch of sweetness.
Spring Greens, Peas, and Ricotta Salad Paired with Viognier
Spring greens and fresh peas are a must if you’re celebrating the best of spring. After your sweet start, try a salad that combines pea shoots or fresh peas and tomatoes with a peppery green like watercress and a mix of seasonal herbs like dill and mint. Add ricotta and lemon juice or zest to round everything out and pair it with a lively wine like our viognier. This is a varietal that is known for its freshness and bright flavors. Sourced from the Oak Knoll and Carneros AVAs, it has a fragrant, floral bouquet and multi-layered palate of orange blossom, nectarine, and Asian pear. We’re biased, but we can’t think of a better wine to welcome the warm weather with.
Ribboned Asparagus and Duxelles Tartines with 2019 Napa Valley Petite Sirah
Allow the freshness of asparagus to be the crowning touch on your spring table with these elegant, French-inspired tartines. Duxelles is a savory mix of sauteed mushrooms, alliums, and herbs, creating a meaty base for the shaved asparagus. It’s light enough not to overshadow the delicate flavors of the asparagus but earthy enough to pair with the full-body and tight tannins in our petite sirah. Dark, inky, and dense, the petite sirah has a palate full of blackberry preserves and smooth blueberry crème balanced by lightly spicy vanilla and black pepper notes.Â
Ingredients
- 1 pound white or cremini mushrooms, trimmed and quartered
- ¼ cup Madeira or dry sherry
- 3 tablespoons unsalted butter, cut into 3 pieces
- 2 shallots, minced
- 1 teaspoon minced fresh thyme
- ¾ teaspoon salt, divided
- ½ teaspoon pepper
- ¼ teaspoon sugar
- 1 pound thick asparagus, trimmed and shaved with vegetable peeler lengthwise into ribbons
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon grated lemon zest plus 1 teaspoon juice
- 4 slices brioche or rusty country bread, sliced thickly and toasted
Instructions
- To make the duxelles, use a food processor to chop the mushrooms finely. Transfer to a medium skillet and stir in Madeira or dry sherry. Cook over high heat until the mushrooms have released their liquid and the pan is close to dry, about 8-10 minutes.
- Reduce heat to medium and push mushrooms to one side of the pan. Add butter to the center, then add the shallot and thyme and cook until the shallot is translucent. Add ½ teaspoon salt, pepper, and sugar and stir into the mushrooms. Continue to cook, constantly stirring until the mixture is very dry, 1 to 3 minutes. Turn off the heat and season with salt and pepper to taste.
- Combine the asparagus ribbons, oil, lemon zest, juice, and remaining ¼ teaspoon salt in a medium bowl and toss until the ribbons are evenly coated. Taste and season with salt and pepper accordingly.
- Spread the mushrooms mixture evenly over the toasted bread slices and arrange asparagus ribbons on top. Serve with a glass of Stags’ Leap Petite Sirah.
