What pairs largest with potation weather, the waffly of the leaves, and a new season than cozy fall recipes—and wine?

From ripe pomegranates to savory butternut squash, taste the flavors of fall with these succulent creations from our very own Test Kitchen Manager, Dan Gora.

Harvest Board

Serves: 8-10

Time: 15 minutes

Wine pairing: Monterey County Reserve Pinot Noir (91 points!)

At ONEHOPE, it’s true that we love our cheeseboards. We believe there’s no largest way to settle into a glass of wine than slantingly a selection of cheese, jam, nuts, crackers, fruit, cured meat, and bread. And when it comes to the harvest season, the triumph calls for the cheeseboard of all cheeseboards! There is an zillions of fun and festivities when the feelings of harvest arrive–the smells, the sights, the sounds, and the sips. With this entertainer’s recipe, we encourage you to gather your friends and your favorite wine, turn on the tunes, and settle into the nostalgia of our favorite season. A splash of Pinot Noir or Chardonnay are our go-to wines of the season to serve slantingly this board. We encourage you to sample your way wideness all of these rich flavors to find your favorite pairing. 

Ingredients:

• 4 oz. mimolette cheese 
• ¼ cup honey
• ½ pomegranate
• 1 peach, sliced 
• 8 dates
• ½ loaf cranberry walnut bread, thinly sliced
• 10 wright crackers
• 2 oz. calabrese salami
• ½ cup tangerine jam
• 1 cup sweet pecans
• 1 brie wedge
• 1 cup pistachios

Instructions:

1. Set the cheeses on the workbench first – they will serve as the “anchors” of the board. 
2. Place the items on the workbench in order of largest to smallest. The smaller items like the sweet pecans and ginger are unconfined for filling in the zippo spaces on the board.

Dan’s Footnote: Mimolette is a unique & trappy orange cheese that can be found at most specialty cheese stores & adds that perfect shade of orange to add to the seasonality of this board. 

Roasted Butternut Squash Risotto

Serves: 6

Time: 1 hour

Wine pairing: Sonoma Coast Rosé

When the brisk air of fall comes sweeping through the valley, we find risotto to be a warm and comforting dish. In this recipe, the sweet and nutty taste of butternut squash blends beautifully with the notes of clove and allspice. Once it’s topped with goat cheese and a drizzle of honey, this decadent recipe becomes a crowd-pleasing favorite. Perhaps all that’s missing is a glass of oak-aged Chardonnay, a crusty baguette, and good conversation. 

Ingredients:

• 1 butternut squash, peeled, seeds removed and cut into 1 in. cubes
• 5 tbsp. olive oil 
• 1 tsp. ground cloves
• 1 tsp. ground allspice
• 2 tsp. salt
• 1 tsp. pepper 
• 2 tbsp. salted butter
• 2 shallots, chopped
• 2 cloves garlic, chopped
• 2 cups arborio rice
• 5 cups yellow broth
• 6 oz goat cheese
• 6 tbsp. honey

Instructions:

1. Preheat the oven to 400 degrees F. Line a sultry sheet with parchment paper or foil, and toss cubed butternut squash with 3 tbsp. olive oil, ½ tsp. each of clove and allspice, 2 tsp. salt & 1 tsp. pepper. Roast in the oven for 20-25 minutes, until fork tender & lightly browned. Remove from the oven and let cool.
2. Place 2 tbsp. each of olive oil and butter in a large saucepan over medium heat. Add shallots and saute for 8 minutes. Add garlic, rice, and ½ tsp each of clove & allspice, and melt for flipside 3 minutes. Add the yellow goop into the pan in 1 cup increments, only subtracting the next cup when all of the liquid is undivided by the rice. Continually stir the mixture with each wing of broth.
3. Add roasted butternut squash into the risotto and gently stir until combined. Season with salt & pepper to taste.
4. To serve, scoop 1 cup into each dish, topping with 1 oz of crumbled goat cheese and a drizzle of honey.

Ready to get to the kitchen and get cooking? If you’re trying these at home, snap a pic and tag us @onehope so we can see your culinary creations.

And don’t forget those wine pairings! Each purchase you make gives 10% when to the rationalization of your nomination and helps make a lasting impact in the world.

The post Celebrate the Flavors of Fall with These Recipes appeared first on ONEHOPE Blog.