Christmas Cookie Recipe: Cast Iron Cookie + Dessert Wine Pairing

Analise Gregory December 24, 2019

“Baking can be done with a few simple ingredients, so it's about simplicity and nostalgia - people are reminded of their childhood.” - Paul Hollywood

Merry Christmas Eve everyone! This time of year is always so nice. I love spending time with my loved ones and creating special memories. During this season, I truly love creating treats for my family. This year my husband joined in on the fun, and we decided to create a Chocolate Chip & Candied Pecan Cast Iron Cookie!

This was super easy to make - instead of rolling out each individual cookie from my batter, G and I were able to toss all of the dough into a cast iron.

We were inspired by a restaurant in Ashburn, VA, and ever since my best friend and her husband took G and I to their neighborhood eatery we’ve been really inspired.

Check out the finished product and my preferred dessert wine pairing below.

My favorite chocolate chip cookie recipe has been featured on the blog.

We used a 12 inch cast iron for this giant cookie! The cookie has a great thickness to it, and once it cooled, was super easy to cut into triangles - almost like a pizza pie.

Cast Iron Chocolate Chip Cookie with Candied Pecans

The perfect dessert wine to pair with this decadent dessert was a Port wine from Stone Tower Winery - 2015 Wild Boar Porton. Stone Tower has one of the best port wines I’ve ever tried, and packs a punch with 17% ABV. It pairs so well with the dark chocolate chips used in this recipe.

Merry Christmas everyone! I truly hope you enjoy this delicious dessert, and share it with someone you love.

XO, Analise

Uncorked: Red Wines + Food Pairings

Analise Gregory December 14, 2019

“A bottle of wine begs to be shared.” - Clifton Fadiman

Out of all the wines that I drink, red wine is my go to. There’s nothing better than a wonderful glass of red wine, and pairing it with a delicious meal.

The common misconception is that you can only enjoy red wine with red meat - well today I’m debunking that. I’m pairing some of my favorite reds with some delicious home cooked dishes.

Rosso di Montefalco + Smoked Prime Rib

Rosso di Montefalco DOC “Le Mura Saracene” 2017 - Goretti

Smoked Prime Rib + Sauteed Kale + Onion Rings

This delicious wine is 60% sangiovese, 30% merlot 30%, and 10% sagrantino. The nose opens on hints of berries - blackberry to be exact and cherries. On the palate you’ll get coffee, spice, and tobacco.

My husband loved pairing this wine with red meat, and it was the perfect pair for his smoked prime rib. G uses this wonderful coffee rub for a lot of his red meat proteins. With the coffee notes of this wine and protein it was a perfect compliment. Also, the blend of this wine was so lovely, and was really able to withstand a hearty dish like the smoked prime rib.

Petrussa Schioppettino + Smoked Brisket Sandwich or Charcuterie

Smoked Brisket + Gureye + Chipotle BBQ Sauce + Brioche Bun

I fell in love with schioppettino during our trip to Italy earlier this year, so when Petrussa had this wonderful bottle we couldn’t wait to try it. This wine is intense, full-bodied, and very expressive. The tannins are thick, and the aromas are full of ripe fruit. You’ll smell cherry, black cherry, raspberry, blackberry, and floral notes. The flavor of this wine is wonderful and you’ll get hints of pepper, herbs, and spice.

G loved pairing this wine with a smoked brisket sandwich, and I personally love it with a charcuterie board!

Cedar + Salmon Cabernet Sauvignon + Loaded Chicken Potato Nachos

Pulled Smoked Chicken + Jalapenos + Hot & Spicy Pickles + Tomatoes + Avocado + Sour Cream on top of Oven Roasted Potatoes

This cabernet is a textural dream, with notes of cinnamon, nutmeg, vanilla - it is so inviting. On the palate you’ll taste black cherry, black currant, and dark chocolate. It is so rich in flavor and pairs well with hearty dishes, as well as comfort food.

Smoked meats are great with this dish - and the spicy grilled chicken incorporated in our loaded nachos is the perfect compliment to this wine.

Juggernaut Hillside Cabernet Sauvignon + Grilled Chicken Wings

Sweet & Spicy Grilled Chicken Wings + Onion Rings + Sesame Slaw

I truly love this wine - it is smooth, and the tannins are mild. The flavors are earthy and encompass dark fruits - the perfect medium bodied wine. You’ll taste black currants and vanilla, while smelling licorice and blackberry!

Grilled chicken really holds up well to this dish and really are a perfect balance to this cabernet.

2017 Etnico Gran Reserva Cabernet Sauvignon/Malbec, Valle Del Rapel, Chile

Etnico Gran Reserva Cabernet Sauvignon/Malbec + Beer Battered Chicken Tenders

This wine is a cabernet sauvignon and malbec blend, 85% and 15% respectively. Also, this wine is organic and vegan! It has hints of mocha and raspberry. The tannins are well balanced and ripe, while the finish lingers on the palate. It is a bold and earthy wine that is perfect to pair with appetizers or sip solo.

I really loved this wine with my beer battered chicken tenders. This would also be ideal with pepperoni pizza too!

Cascina delle Rose Barbera d'Alba + Smoked Cajun Turkey & Bacon Sandwich

Cascina delle Rose 2014 'Donna Elena' Barbera d'Alba

Smoked Cajun Turkey + Homemade Bacon + Kale + Cranberry Sauce + Gruyere + Cheddar on buttered grilled Ciabatta Bread

This wine is a favorite of mine from Italy. The notes of this wine exude in cherries, plums, tobacco, dark chocolate, and cinnamon. It is such a well balanced wine that does really well with bold cheeses, and meaty dishes. Barbera is great with greens, which is why the kale was a perfect addition and compliment on this sandwich.

For Thanksgiving this year we made a cajun turkey, and with our leftover protein we got pretty crafty in creating dishes. The spicy turkey and homemade smoked bacon sandwich were a perfect pair with the barbera in our wine cabinet.

XO, Analise

Recipe: Fried Macaroni & Cheese Balls

Analise Gregory November 30, 2019

“I eat whatever I want. I like bread and cheese and wine, and that makes my life fun and enjoyable.” -Gwyneth Paltrow

Who doesn’t love Mac & Cheese? The gooey cheese is to die for! With Thanksgiving now over, I’m doing a little spin on this dish - Fried Macaroni & Cheese Balls. This appetizer is a great way to repurpose a homemade classic dish into something super fun. It’s so easy to make, and perfect to enjoy anytime of the year!

I’m breaking this recipe into two parts: making macaroni and cheese from scratch, then creating and frying the balls.

A yummy plate of fried macaroni and cheese balls.

Part 1: Macaroni & Cheese

What You’ll Need:

½ cup grated parmigiano-reggiano cheese
½ cup smoked gouda cheese
½ cup swiss cheese
1 cup shredded gruyere cheese
1 cups shredded cheddar cheese
4 tbsp all-purpose flour
4 tbsp butter
2 cups half & half
1 tbsp salt
½ tsp onion powder
½ tsp black pepper
¼ tsp cayenne pepper
½ tsp dry mustard
1 lb dried pasta of your choice

Step 1: Begin to boil your pasta in water for about 4 minutes. You want it undercooked because it will continue cooking in the fryer when you make your balls.

Pro Tip: Season your pasta water with salt before adding in your pasta! Use about a teaspoon per 1 lb of pasta.

Step 2: In a large saucepan, melt the butter over medium/high heat. Once the butter begins to foam, being adding in the flour gradually. Also, whisk quickly so that it forms a paste. This should cook for about 1 minute to get the “raw” flour taste out.

Step 3: Then begin adding in your half & half, while continuing to whisk removing any lumps - you want this mixture nice and smooth. You will notice that it’ll begin to thicken as you whisk in the half & half. Continue this process for about 3-5 minutes.

Pro Tip: Season your mixture - salt, pepper, cayenne pepper, dry mustard, and onion powder are your friend for this sauce!

Step 4: Add in all of your cheese gradually and stir it in slowly.

Pro Tip: Add in a variety of cheese to give your sauce a nice balance - or just use your favorite cheese!

Step 5: Once your sauce is good to go, toss in your macaroni and ensure each piece is covered in the cheese sauce.

Normally once this step is complete, I begin the baking process for my macaroni and cheese, but for this recipe, we are going a different route!

Step 6: Transfer the macaroni and cheese sauce mixture to a baking dish and place in the fridge immediately. You’ll want this to be cool in order to begin forming the balls.

Pro Tip: Keep the dish in the fridge for about 6 hours - this will be long enough for the cheese and noodles to solidify.

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Part 2: Creating the Fried Macaroni & Cheese Balls

What You’ll Need:

All-purpose flour
Seasoned panko breadcrumbs
2 eggs
2 tbsp water
1 tbsp salt
½ tsp black pepper
¼ tsp cayenne pepper
Canola Oil
Chives (optional for garnish)
Grated parmigiano-reggiano cheese (optional for garnish)

Step 1: Upon removing the dish of mac and cheese from the fridge, begin setting up your workstation. Organize 4 dishes for the following items:

Seasoned all-purpose flour (mix the flour with all of the seasonings listed above)
Egg and water mixture
Seasoned panko breadcrumbs
Resting place for the breaded mac and cheese balls

Pro Tip: Keeping an organized workspace helps with the perfect assembly of this dish.

Step 2: Begin scooping the mac and cheese by hand and forming them into balls. Once you have hand rolled each ball, dip them one by one into the seasoned flour, then the egg and water mixture, and finally the seasoned panko breadcrumbs. Repeat this until you have dipped each ball.

Pro Tip: Place each breaded fried mac and cheese ball onto parchment paper, that way the breading sticks to the ball and does not fall off.

Step 3: After all of the mac and cheese balls are breaded, I do recommend storing them in the freezer overnight, or at minimum 8 hours.

Pro Tip: Placing them in the freezer will help ensure that the breading does not fall off during the frying process.

Step 4: Once your mac and cheese balls have sat in the freezer for the preferred amount of time, prepare your canola oil, and ensure that it heats up to 400 degrees.

Step 5: Begin placing your balls into the pot or fryer, for about 6-8 minutes. You’ll see when they are ready as the panko breadcrumbs have a golden color on them.

Step 6: Let the balls cool for about 4 minutes, then plate, and garnish with chives, sea salt, as well as grated parmesan cheese.

Step 7: Serve, share, and enjoy!

The finished product - fried macaroni and cheese balls, garnished with chives and parmesan cheese

XO, Analise

Uncorked: Virginia Wines + Thanksgiving Day Pairings

Analise Gregory November 20, 2019

“Be thankful for what you have; you'll end up having more. If you concentrate on what you don't have, you will never, ever have enough.” - Oprah Winfrey

Thanksgiving is one of my favorite holidays. As I have grown older, I’ve definitely begun to appreciate it more. While eating some delicious food is always a delight, I love the meaning of the holiday - to give thanks, and to reflect on the wonderful things this year has produced.

My husband and I are hosting Thanksgiving. This will be our second time hosting everyone for this holiday. We are so excited, and have been preparing and testing out new recipes for our loved ones. Once we finalized our menu, I eagerly began researching wines we’d like to pair with our dishes, and what better wines to pair with our food, than Virginia wines? G and I are lovers of Virginia wines, and there are so many wonderful wineries and vineyards in our home state.

Today, I am sharing my current favorite Virginia wines - some are new to the lineup! Also, I’m recommending the perfect Thanksgiving food pairings for each wine.

Sparkling Rosé

Michael Shaps - Maison Shaps Crémant de Bourgogne Rosé

This Pinot Noir based sparkling rosé can be enjoyed throughout the Thanksgiving meal. It pairs perfectly with almost any dish - honey baked ham, cranberry sauce, deviled eggs, and list goes on. It is dry, balanced, crisp, and so delicious. Also, this bubbly has bright acidity, which will hold up to all of the various dishes that are served during Thanksgiving.

This Crémant de Bourgogne Rosé is truly the unsung hero of Thanksgiving Day dinner.

Perfect Pairs:

Mac & Cheese, Turkey, Ham, Green Beans, Deviled Eggs, and Cranberry Sauce

Chardonnay

Williamsburg Winery - 2018 Wessex Hundred Chardonnay

The oak and butter notes of Chardonnay really make it an excellent white wine that can hold up to a variety of dishes. Also, the lemon and apple notes pair perfectly with the heavier dishes, like the yams and mashed potatoes. Chardonnay is a perfect compliment to turkey and really stands up to the herbs and spices on the protein as well.

Perfect Pairs:

Turkey, Yams, Deviled Eggs, Buttered Rolls, Cornbread, and Mashed Potatoes

Tannat

Fabbioli Cellars - 2016 Tannat

Tannat is a bold wine for sure and definitely needs dishes that can stand up to it. If you are serving red meat during Thanksgiving - this is a perfect wine for it. Also, macaroni and cheese is ideal as well, because aged cheeses pair super well with this wine. With this wine you’ll get vanilla bean and mocha, which will be a wonderful compliment to sweet potatoes too!

Perfect Pairs:

Beef, Mac & Cheese, Dressing, and Sweet Potatoes

Cabernet Franc

Stone Tower Winery - 2016 Wild Boar Cabernet Franc

Cabernet Francs are often full-bodied, moderately or highly tannic wine. The aromas boast in spices and notes are heavy with red/black berry fruits. This wine pairs well with hearty dishes - red meat or dark meat proteins are ideal companions for the Cabernet Franc. Also, Cab Franc really compliments the fresh herbs like rosemary or thyme, used on perfect pair proteins as well.

Perfect Pairs:

Dark Meat Turkey, Beef, Collard Greens, and Mac & Cheese

Red Bordeaux

Saude Creek Vineyards - 1791

This Bordeaux-style blend has earthy flavors of blackberry and cherry. The tannins soft, and there are notes of smoke, tobacco, and espresso that come forward on the nose. Just like the Cabernet Franc, this wine goes well with red meats, or dark white meat. This wine is absolutely perfect to end the dinner with!

Perfect Pairs:

Dark Meat Turkey and Smoked Prime Rib

XO, Analise

Dining Out: Chicago Edition

Analise Gregory November 11, 2019

“Eventually, I think Chicago will be the most beautiful great city left in the world.” - Frank Lloyd Wright

This is my final recap of my Chicago trip, and I had to end this series with the post I’ve been asked about the most - Dining Out: Chicago Edition. Chicago had some pretty amazing places to eat, and out of all the places we dined, G and I only had one spot that was a little lackluster (that place is obviously not featured on this list, ha). To say that our food experience was wonderful is an understatement. Also, there is such a wide variety of food choices to choose from, this city is so diverse that you’ll be sure to find something that is beyond enjoyable.

If you have been reading along so far, I’ve recapped my experiences indulging on some of the best donuts and drinks the Windy City has to offer. Now, we are diving into some wonderful restaurants that we had the pleasure of enjoying during our trip in October.

RPM Steak

RPM Steak was so wonderful, and G and I totally splurged on this restaurant during our fancy date night out for his birthday. The space is stunning - from the bar to the dining room. This spot was super packed when we went on a weeknight, and having a reservation is an absolute must for RPM. Our waitress was amazing, and the in-house sommelier guided us through the wine list, which had spectacular options to choose from. We were super impressed with all of the options on their menu as well.

Take a peek at what we ordered below!

The sommelier assisted us and selected an amazing wine for us to enjoy during the evening.

An amuse-bouche provided by the chef, a potato cake with smoked tuna, and caviar on top.

Roasted Ora King Salmon + Tarragon Aioli

When it came to the dessert, I was dying to try the 14K gold chocolate cake. It was featured on “The Best Thing I Ever Ate” on the Food Network, and ever since I saw it, I knew it was something I’d have to order at RPM. This decadent chocolate cake did not disappoint whatsoever, and it was totally worth the wait.

The cutest cotton candy setup for Carlton’s birthday surprise.

Portillo's Hot Dogs

Portillo’s Hot Dog is a relaxed spot, that serves up Chicago classics, like the city’s iconic hot dog. This place is very popular with the locals, and gets crowded super quickly. Also, we loved how casual this spot was, it was set up cafeteria-style, and once you place your order you’re able to grab any table you want in the restaurant. This place is casual, fun, and a great way to try some of Chicago’s popular dishes.

Nutella Cafe

Who isn’t in love with Nutella? This chocolate hazelnut spread is one of my favorite treats. The Nutella Cafe has a marvelous storefront right in the heart of Michigan Avenue. Visiting this spot was super easy for us, as it was right across from our hotel. The cafe gets very crowded during peak hours, but we arrived shortly after they opened for breakfast, and were able to get our order in very fast. We were given excellent recommendations by the staff and enjoyed some delicious treats during our visit.

Pound Cake “Panzanella” with fresh Berries

Nando's

Nando’s is a chain, but it was the first time G and I tried this spot. Also, it was super convenient, as this spot was also right by our hotel, and it was the first spot we tried when we arrived in the Windy City. I was actually super surprised at how delicious this place was, but I should have known this place was a hit with so many people flocking to the restaurant! Nando’s has excellent options on their menu and with such a wide variety. Now that I know there are some locations close to home I’ll be visiting them again for sure.

Getting ready to try the PERi-PERi Wings for the first time.

Giordano's

Giordano’s was so so good and absolutely worth the 45 minute wait it took for our deep dish pizza to get to our table. This restaurant rivaled another popular deep dish pizza restaurant - Lou Malnati’s. The only difference between the two places is: Giordano’s uses a traditional dough based crust, while Lou Malnati’s uses a cornmeal base mixture. If you visit Chicago you’ll see both of these places everywhere, but Giordano’s was my absolute number one pick. The best advice when getting a deep dish is to arrive early to the restaurant. There was a wait for patrons to be seated by the time we wrapped up our meal, and there was no empty seat in the place! G and I went to Giordano’s around 11AM, as it takes 45 minutes to 1 hour for your deep dish pizza to bake. Also, we skipped on ordering any appetizers so we could really enjoy our dish! We opted to order a small deep dish to share, which yields 6 slices, and was more than enough for the two of us. Also, our experience was so nice. The staff was super kind and really did their best to make our experience enjoyable.

Grabbing a slice of the delicious deep dish pizza - look at the ooey gooey mozzarella cheese!

XO, Analise