Spring Brunch Recipes and Wine Pairings

Such delightful spring weather calls for delightful spring recipes paired with delightful spring wines. We think Stoneleigh Marlborough Pinot Noir 2008 or Graffigna Centenario Malbec 2007 will pair wonderfully with these brunch-worthy recipes.

Try:

With:
Quiche Lorraine with Ramps and Comté
1 refrigerated pie crust for a 9-inch pie (or your own crust recipe)
1/4 pound ramps, thinly sliced and trimmed (bulbs, stems, and green tops)
2 tablespoons unsalted butter
6 slices thick-cut bacon, cut in half
9 ounces Comté cheese, coarsely grated (about 3 cups)
3 large eggs
1/4 teaspoon black pepper
1 3/4 cups crème fraîche (from two 8 oz containers)
Sprinkle of freshly grated nutmeg

Pre-bake pie crust in 9-inch pie plate according to package instructions. Remove from oven and lower oven temperature to 350°F. Place pie plate on a cooling rack. Wash sliced ramps well in a bowl of cold water, agitating them. Drain ramps in a colander and pat dry with paper towel. Melt butter in a heavy skillet over moderately low heat and cook ramps, stirring occasionally, until very tender, about three to four minutes. Line warm pie shell with bacon to cover bottom completely. Sprinkle cheese evenly on top of bacon (do not pack cheese), then spread ramps evenly on top of cheese. Whisk together eggs and pepper until combined well, then whisk in crème fraîche until smooth. Sprinkle with nutmeg. Carefully pour half of custard on top of bacon and cheese evenly. Cover pie loosely with foil, gently folding edges over crust and transfer to a baking sheet. Bake until center of quiche is puffed and set (center will be slightly wobbly but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack for 20 to 30 minutes to allow filling to set before serving. Serve warm.

Try:

With:

Strawberry Rhubarb Pie in a Chocolate Crust
For the crust:
Nonstick vegetable oil spray
1 1/4 cups all purpose flour
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon (generous) salt
10 tablespoons (1/4 sticks) chilled unsalted butter, diced
1/2 teaspoon vanilla extract
1 1/2 tablespoons ice water

For the filling:
1 quart strawberries, hulled and sliced
1 pound rhubarb cut into 1/2 inch pieces
1 cup sugar
1/3 cup flour
3 tablespoons tapioca
1/2 teaspoon vanilla

For the crust: Spray 9-inch-diameter pie pan with nonstick spray. Combine flour, sugar, cocoa, and salt in food processor. Blend on low for about five seconds. Add butter and blend on high until a moist, grainy, texture forms. Add ice water and continue to blend until dough comes together. Press dough evenly into pan, making sure to cover the bottom and sides completely. Chill crust 30 minutes. Preheat oven to 350°F. Bake crust on baking sheet until it looks dry and slightly puffed, about 15 minutes. Cool crust on rack completely. Raise oven temperature to 425 degrees F. For the pie: While the crust is cooling, combine strawberries and rhubarb with sugar, flour and tapioca. Stir in vanilla. Let stand about 30 minutes for tapioca to soften, stirring occasionally. Spoon filling into prepared crust. Bake at 425°F for 45 minutes until fruit mixture bubbles. Cool two hours before serving.

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