I’m catching up with some friends tonight who are more wine lovers than me. They just received their shipment of Oregon wines and they need me to taste some of them. Oh, the things we have to go through in life. Can all things be this bad? I told them I would provide the food this time (since last time they did both food and wine…come on, let me have at least some of the fun and play in the kitchen!).
I have been debating what to make to pair with the amazing adult grape juice I will enjoy in a few hours. I’m assuming it’s Pinot Noir because of where it’s from (will keep you posted). I wanted to make simple snacks/appetizers so we can swirl, sniff, taste, sip, nibble, sip, sip, sip, nibble, sip, and then, next wine…repeat.
I have decide on the following ‘menu’:
-store bought (Trader Joe’s) salsa (yes, store bought)
-Manchego (since even those who are lactose intolerant can eat it!)
-veggies for dipping
-tortilla and pita chips
-chocolate covered pretzels
Had a great time making the dips — short, sweet to the point. For the hummus, today I just used the basics ingredients — chickpeas, tahini, garlic (yes, the cheater kind), lemon juice, paprika, S&P.
After I open the can of beans I always put a tiny bit of the liquid from the can in the Cuisinart food processor before emptying the can and rinsing the beans. Then I use ‘some’ of everything else. Today I blended everything much longer than normal and it’s nice and smooth!
Next up, guacamole!! One of my favorites. Everybody has their own ingredients besides very important one — avocados. Sometimes I switch it up, but my basics are the avocados, lime juice, garlic, cilantro (though most of time I go for coriander because I just have it handy), cumin, onion powder, chili powder, S&P.
Then, grab a bowl, something to mix/mash with and go!
I have everything prepared and packed and will be heading to my friends’ place in a few hours. Will keep you posted on the wine we enjoy and how the food pairs.