Golden Globes Food & Wine Pairings

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1525226_10152159848115610_1029712705_nYesterday we shared some delicious cocktail recipes to try tonight while watching the Golden Globes. Today, we’ve got some food & wine pairings to go along with those courtesy of Skinnygirl. Caterer to the stars, Mary Giuliani of Mary Giuliani Catering and Events prepared several amazing appetizer dished to be paired with Skinnygirl® Cocktails’ newest wine offerings.

“At only 100 calories per serving, these new varietals offer a guilt-free way to enjoy wine.”

  • Pair Skinnygirl™ Prosecco with Deconstructed Pizza Skewers – this appetizer complements the delicate and fruity flavor of this seasonal, sparkling wine.
  • Pair Skinnygirl™ Pinot Grigio with Skinny Pigs in a Blanket with Maple Dijon to bring out the wine’s rich, crisp flavors.
  • Pair Skinnygirl™ Chardonnay with Mini Crostini with Fava Bean Puree, Mint & Pecorino to balance the natural grape sweetness and rich finish of the wine.
  • Pair Skinnygirl™ Cabernet Sauvignon with Lamb Meatballs with Aromatic Spices and Mango Chutney to match the wine’s bright aromas of dark berries.

*The recipes for each is provided below. Cheers!

Deconstructed Pizza Skewers, Roasted Tomato, Smoked Tofu, Basil Aioli

  • Basil aioli
  • 3/4 cup lite mayonnaise
  • 1/3 cup basil leaves
  • 1/4 cup baby arugula leaves
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons minced garlic
  • 1 tablespoons grated parmesan
  • Salt & pepper to taste
  • 1 half-pint container of red or yellow grape tomatoes
  • 1 package semi or firm smoked tofu

In a pan add a teaspoon of olive oil on med heat. Add the tomatoes and stir to lightly cook and blister the skin slightly. Remove and cool down.  Cut the tofu into approx. ½ inch cubes.  With a skewer poke through the side of a tomato then with the tofu, dot the tops with the basil aioli.

Skinny Pigs in a Blanket with Maple Dijon

  • 1 pound chicken and apple sausage
  • 4 tablespoons Maple Dijon mustard in a squeeze bottle
  • 2 sheets puff pastry thawed in refrigerator
  • 2 whole eggs for egg wash
  • 2 tablespoons white sesame seeds

Preheat oven to 350.  Place the chicken sausage in a small baking pan to keep the links straight and pack in snug to avoid curling while they cook. Bake for about 12-15 minutes until the sausage is cooked through and set. Remove from the oven and cool down.  This preparation can be done a day in advance.

Place a sheet of puff pastry on a lightly flour-dusted cutting board. Cut the ends off the chicken sausage and line in a single layer across the edge of the pastry.  Squeeze a thin line of mustard along the edge of the sausage onto the pastry.

Roll the dough over the sausage and egg wash the seam where the pastry will reach the other side to seal the dough together. Repeat with the remaining links, and refrigerate or freeze until ready to bake.

Once chilled, cut the pigs into approx. 1 inch pieces and place on a paper-lined sheet tray. Brush the tops with egg wash and sprinkle with sesame seeds. Bake for approx. 20 minutes rotating the tray halfway through.  Place on serving tray and dot the top with Maple Dijon.

Maple Dijon

  • 3 tablespoons Dijon mustard
  • 1 tablespoon maple syrup

Mix together in a bowl and store in a squeeze bottle.

Mini Crostini with Fava Bean Puree, Mint & Pecorino

  • 1 pound fava beans in the pod or frozen shelled
  • 1/2 cup olive oil
  • 1 garlic clove, peeled and chopped
  • 1 – 2 teaspoons chopped fresh mint
  • 1/2 cup water and ice
  • 24 toasted crostini bread slices (approximately)
  • Freshly ground black pepper
  • 1 tablespoon salt
  • Shaved pecorino for garnish

In a small pot, boil water with a tablespoon of salt and bring to a boil. Have a bowl on the side filled with ice cubes and water to plunge the cooked favas into to stop the cooking process.

Place the shelled favas into the boiling water and cook for about 2-3 minutes. Strain the favas out of the pot and plunge into the ice bath.  Pinch the favas out of its outer skin exposing the edible center and set aside.

Place the favas and garlic clove into a blender with a 1/4 of cup of the water and turn on high to puree. Slowly drizzle in the olive oil to make a smooth paste. Adjust with additional water if needed to get the correct consistency. Season with salt and pepper to taste.

Set aside in an airtight container and refrigerate until ready to use. When ready to assemble, thinly slice the mint leaves and fold into the fava puree. Spread onto the crostini and garnish with shaved pecorino.

Lamb Meatballs with Aromatic Spices and Mango Chutney

  • 1 pound lean ground lamb
  • 1 cup chopped parsley
  • 4-5 scallions finely chopped mostly green part
  • 1-egg lightly beaten
  • 1 tablespoon olive oil
  • 4 garlic cloves finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon Zataar spice
  • 1 teaspoon ground coriander
  • Sriracha sauce to taste
  • Salt and pepper to taste
  • About 2 oz. olive oil for baking

In a large bowl, combine the meat with all the other ingredients and knead well.  Season lightly with salt, pepper and sriracha. Prepare a tester by rolling a small amount into a ball and sauté in a pan with a dash of canola oil or bake in the oven until cooked through. Let it cool for a minute then taste to adjust the seasoning.

Use a small scooper or tablespoon and scoop out small portions onto a paper lined tray. Once all scooped, hand roll each portion into small shaped balls. Rub the meatballs lightly with olive oil to coat and bake at 350 degrees until lightly golden and cooked through for approx. 20 minutes. Remove to cool down.

Mango Chutney

  • 8-10 oz jar of mango chutney
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon coriander seeds (lightly toasted in oven, then coarsely crushed or a coffee grinder works well too)
  • 1 teaspoon fresh squeezed lemon juice
  • 1 dash Sriracha Hot Sauce or to taste

Mix all ingredients well in a small bowl. Season with salt and pepper to taste.


Hope you enjoy. The big show is only a few hours away!

Recipes were provided courtesy of SkinnyGirl.

Alex is a full time Consultant with10+ years experience in the Wine & Spirits, Consumer Goods, and Retail industries. He is not a professional bartender, but is BarSmarts certified. When not writing for Intoxicology, Alex can be found traveling, spending time with his family, or at a local bar.

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