The Discerning Host: Holiday Pairings
I’ve teamed up with my friends at Segura Viudas to curate three of my favorite recipes that’ll be complemented by three different Segura Viudas Cavas, all just in time for the holiday season.
Segura Viudas Brut DO Cava & Citrus Salad with Five Spice Honey
My Citrus Salad with Five Spice Honey is big on flavor and always a crowd pleaser. When accompanied with Segura Viudas Brut DO Cava, it takes the dining it takes the dining experience to a whole new level. The Cava’s citrus and tropical aromas, adorned with refreshing lime notes and a well-balanced acidity, create the ultimate
pairing. It’s a symphony of brightness, lusciousness, and pure perfection!
INGREDIENTS
1 large grapefruit
1-2 oranges
1-2 blood oranges
¼ cup honey
1 tsp five spice
1 cup whole milk ricotta
Very good extra virgin olive oil
Pistachios for garnish, roughly chopped
Fleur de sel
METHOD
With a sharp knife, peel all citrus and cut into 1/4 “ rounds, breaking in half any larger rounds like the grapefruit. Arrange on serving platter or shallow bowl.
In a small heatproof measuring cup, combine honey and 5 spice, stirring to combine. Microwave for 15 seconds to thin out slightly.
Dollop ricotta on top of citrus and then drizzle with five spice honey. Garnish with pistachios and finish with olive oil and fleur de sel.
Segura Viudas Organic Brut DO Cava & Sheet Pan Honey Tahini Salmon with Chickpea Couscous
The delicate hints of citrus and green apple in Segura Viudas Organic Brut DO Cava provide the vibrant freshness that perfectly complements this incredibly easy recipe ideal for a cozy Tuesday dinner, yet elegant enough for Saturday night gatherings. Serving this salmon dish with Segura Viudas Organic Brut DO Cava is delicious anytime of year, but will make any Holiday dinner feel extra festive.
INGREDIENTS
2 tbsp olive oil
¼ cup tahini
3 tbsp honey
3 tbsp lemon juice
1 tsp kosher salt
½ tsp black pepper
One 1¾ to 2 lb. salmon fillet
1 lemon, halved
1 cup couscous
1 15 oz. can chickpeas, drained and rinsed
¼ cup golden raisins
1 tsp Baharat
½ tsp chili flake
¼ cup flat leaf parsley, chopped, plus more for garnish
1⅓ cup vegetable or chicken stock
¼ cup toasted almonds, roughly chopped
Flaky sea salt, for finishing
Labneh or Greek yogurt, for serving
METHOD
Preheat oven to 400F.
In a small bowl, stir together olive oil, tahini, honey, lemon juice, kosher salt and pepper until combined. Place salmon on a plate and coat with mixture. Transfer to the center of a quarter sheet pan (or any 9 x 13 dish with at least 1” sides). Add lemon, cut side down, to the sheet pan. Roast for 10 minutes.
After 10 minutes, carefully slide the sheet pan out of the oven. Turn lemons to cut side up, then add couscous, chickpeas, golden raisins, Baharat, chili flake and parsley in an even layer surrounding the salmon. Pour stock over couscous mixture and return to oven for another 8 minutes, or until salmon is medium rare and couscous is cooked through and tender. Fluff couscous with a fork. Garnish with parsley and almonds and finish with flaky sea salt. Squeeze the roasted lemons atop, and serve directly from the sheet pan with labneh or Greek yogurt in a bowl alongside.
Segura Viudas Reserva Heredad DO Cava + Oven Five Spice Fried Chicken with Gochujang Honey Mustard
One of my favorite pairings? Crispy fried chicken with a side of bubbles. To enhance this extraordinary pairing, I've selected the finest Segura Viudas Reserva Heredad DO Cava. It’s subtle hints of honey, fruit, and floral notes takes my fried chicken (accompanied by a delectable Gochujang honey mustard sauce) to new heights.
INGREDIENTS
2½ tsp five spice power, divided
2 tbsp grapeseed oil or other neutral oil, divided
¼ cup orange juice
1 tsp kosher salt
½ tsp freshly ground black pepper
1½ lbs. boneless skinless chicken thighs
½ cup mayonnaise
½ tsp ground coriander
1 tbsp sriracha
2 cups panko breadcrumbs
Cilantro leaves, for garnish
Bread and butter pickles, for serving
For the sauce
2 tbsp gochujang
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp orange juice
METHOD
In a medium bowl, whisk together 2 tsp five spice, 1 tbsp grapeseed oil, orange juice and salt and pepper. Add chicken thighs and mix to coat. Cover and marinate for 1 hour or up to overnight in the fridge. Remove from fridge 30 minutes before proceeding.
In a large pan over medium heat, add panko and 1 tbsp grapeseed oil and toast until pale golden brown—approximately 5 minutes. Transfer to a small bowl and let cool.
Preheat oven to 375F.
In a shallow bowl, whisk together mayonnaise, remaining ½ tsp five spice, coriander and sriracha. In a second shallow bowl, add panko.
Working with one thigh at a time, use a brush to evenly coat mayonnaise on each thigh, then completely coat in panko, pressing to adhere. Place all prepared pieces on parchment-lined sheet pan. Roast for 40 minutes, rotating rack halfway through, until crust is deep golden brown. If crust browns too much, gently tent with foil.
For the sauce, combine gochujang, Dijon, honey and orange juice in a small bowl until smooth. The sauce can be made up to 3 days in advance and stored in a tightly sealed container in the fridge.
To serve, arrange chicken on a platter and garnish with pickles and cilantro. Serve with sauce and more pickles alongside.
