Food & Wine Pairing Ideas from Winemakers and Culinary Experts That Elevate Your Holiday Celebrations

*Tips for brown butter: Place a pound of unsalted butter in a medium saucepan and melt over medium-low heat. The butter will foam, then subside, after which the solids will separate and fall to the bottom of the pan. Continue to cook for a few more minutes, until the solids coating the pan have turned a deep brown color. You may strain the butter off the solids, or stir them back in. Your brown butter is now ready for use. Brown butter has a long shelf life when stored in a clean, airtight container in the refrigerator or freezer.

Note: if you retain the solids, the brown butter will burn more easily when reheated, but the incredible nutty flavor may be worth the extra effort.

Curried Butternut Squash Bisque

Located in the heart of Sonoma Valley, St. Francis Winery is renowned for its sustainably farmed, estate-grown wines that capture the essence of the region. As a recent 2024 ‘Best of Bay Area’ Winner awarded by SF Gate, for over 50 years, the winery has been celebrated for its bold, flavorful reds and elegant whites, as well as its award-winning wine and food pairings, offering guests an unforgettable culinary experience amidst breathtaking vineyard views.

Executive Chef Peter Janiak proudly manages the culinary programs at St. Francis Winery, including its illustrious Winemaker Dinners, seasonal Estate Pairings, and popular and nationally acclaimed multi-course Wine and Food Pairing. Chef Peter also oversees the winery’s two-acre organic vegetable and herb gardens, providing fresh and accessible ingredients to support these programs. His unique epicurean style explores the wide range of fresh ingredients found in Sonoma County, creating remarkable cuisine perfectly catered to their wines. For a gourmet holiday dinner party or elevated seasonal soirée, he recommends whipping up their recipe for Curried Butternut Squash Bisque.

Winemaker Katie Madigan says, “Our St. Francis Chardonnay, Sonoma County, is a perfect companion to Curried Butternut Squash & Crab Soup. The wine’s inviting aromas of butterscotch, baked apple, and orange blossom beautifully complement the soup’s warm, spiced undertones. Bright flavors of D’Anjou pear, fresh apple, almond, and Meyer lemon zest harmonize with the butternut squash’s sweetness and the crab’s delicate brininess. The Chardonnay’s creamy mouthfeel mirrors the soup’s rich texture, while its refreshing minerality provides a clean, vibrant finish, cutting through the complexity of the dish. This pairing offers a delightful balance of elegance and indulgence, perfect for the season.”

Ingredients:

• Butternut Squash: 1 squash, approximately 3 lbs.
• Grapeseed Oil: ¼ cup + 2 tablespoons
• Onion: ½ large, medium diced
• Celery: 2 ribs, medium diced
• Carrot: 1 large, medium diced
• Apple: 1, peeled, cored, and medium diced
• Madras Curry Powder: 2 teaspoons
• Apple Cider: 1/3 cup
• Dry White Wine: 1/3 cup
• Vegetable Stock: 1 quart
• Coconut Milk: 1 can (13.5 fl. oz.) divided (10 oz and 3.5 oz)
• Lump Crab Meat: 12 oz (Dungeness preferred)
• Lime: Zest and juice of 1 lime
• Cilantro: 2 teaspoons, chopped
• Micro Cilantro (optional): 1/3 cup for garnish (optional)
• Salt: To taste

Soup Technique:

1. Preheat the oven to 425°F.
2. Prepare the squash: Cut in half and scoop out the seeds.
3. Roast the squash: Brush the cut sides with 2 tablespoons of grapeseed oil and roast until soft, approximately 45 minutes.
4. Cool the squash: Remove from the oven and allow to cool at room temperature. When cool enough to handle, scoop out the flesh and set aside.
5. Sweat the vegetables: In a pot large enough to hold all ingredients, sweat the onion, celery, carrot, and apple in ¼ cup of grapeseed oil over medium heat.
6. Toast the spices: When the vegetables are soft, add the curry powder and toast for 1 minute.
7. Deglaze the pot: Add the wine and cider, scraping up any browned bits.
8. Add remaining ingredients: Stir in the reserved butternut squash flesh and vegetable stock. Simmer for 15 minutes.
9. Incorporate coconut milk: Add 10 oz of coconut milk and continue simmering for another 15 minutes.
10. Blend and strain: Remove from heat and allow to cool for 15 minutes. Carefully blend the soup until very smooth, then pass it through a fine mesh strainer.
11. Season: Adjust seasoning with salt to taste.

Serving Notes: Serve the soup hot or chill completely and reheat when ready to serve. Refer to garnish instructions for finishing touches.

Garnish Instructions:

1. Prepare the garnish: Warm the remaining 3.5 oz of coconut milk in a small saucepan.
2. Add crab mixture: Turn off the heat and fold in the crab meat, lime zest, lime juice, and chopped cilantro.

Plating Options

For a Holiday Dinner Party:

• Ladle 8 oz of bisque into a bowl.
• Divide the crab mixture evenly across 8 bowls.
• Top with optional micro cilantro.

For a Holiday Soirée:

• Pour the hot soup into a pitcher and carefully serve it into shooter glasses.
• Add a small amount of the crab mixture to each shooter.
• Garnish with micro cilantro and serve with demitasse spoons.

Beef Wellington

Since 1989, Executive Chef Brian Streeter has been highlighting Cakebread Cellars‘ world-class wines with seasonal, product-driven menus. He leads hands-on cooking classes at the winery and manages a team developing wine-pairing recipes and preparing meals for events. Brian also spearheads the annual American Harvest Workshop at our winery’s Rutherford location, a four-day “boot camp” for chefs, sommeliers, press, and consumers. He is the co-author of the Cakebread Cellars Napa Valley Cookbook and The Cakebread Cellars American Harvest Cookbook (Ten Speed Press). A graduate of the New England Culinary Institute in Montpelier, VT, Brian worked in Greenwich, CT, before moving to Napa Valley. Before joining Cakebread Cellars, he worked at étoile, the restaurant at Domaine Chandon, Napa. To inspire you to elevate your holiday dinner parties, Chef Brian exclaims, “Beef Wellington is one of those perfect recipes to celebrate the holidays with your friends and family. The presentation at the table is always one that elicits oohs and ahs.”

Winemaker Niki Williams says, “The Napa Valley Cabernet has a beautiful balance that complements the Wellington. Its fruit-forward profile and polished tannins enhance the richness of the dish without overpowering it, making a seamless pairing for the holidays.”

Ingredients:

• ½ lb. cremini mushrooms, cleaned
• ½ lb. shiitake mushrooms, cleaned, stem removed
• 2 oz. butter
• 1/3 c. shallots, minced
• 1 T. garlic, minced
• 2 tsp. thyme, chopped
• ½ c. brandy, madeira or dry sherry
• ¼ c. heavy cream
• 2 lbs. center cut beef tenderloin, trimmed
• 3 T. vegetable oil
• 6-8 thin slices prosciutto
• 1 T. Dijon mustard
• 12 oz. puff pastry, refrigerated
• egg wash (1 whole egg and one yolk, whisked together)
• Maldon sea salt and pepper
• all-purpose flour (for dusting)

Instructions:

1. To make the mushroom duxelles, pulse the mushrooms in a food processor in small batches until consistently minced but not pureed. Over medium-high heat, melt the butter in a large sauté pan, add mushrooms, and season with salt and pepper. Cook for 20-30 minutes until the mushrooms have released their liquid and reduced to almost dry and are beginning to brown. Add the shallots and garlic and cook for 3 minutes. Add the brandy carefully and cook until almost dry. Add the cream and reduce until thickened. Taste and adjust seasoning as needed. Chill fully.
2. For the beef, season with salt and pepper liberally and let rest in the refrigerator for at least an hour and up to 48 hours. Heat vegetable oil in a cast iron pan over high heat until shimmering. Sear tenderloin until browned on all sides. Allow to cool completely in the refrigerator.
3. On a clean work surface lay out two layers of plastic wrap. Arrange sliced prosciutto (slightly overlapping) in a rectangle large enough to wrap completely around the tenderloin with an inch or two of overlap. Using an offset spatula, spread duxelles in a thin, even layer on top of the prosciutto, leaving an inch uncovered on three sides.
4. Brush cooled tenderloin with Dijon mustard and place it centered on the edge of the prosciutto where the duxelles come all the way to the edge. Using the plastic wrap like a sushi mat, roll the tenderloin until it is encased by the prosciutto. Tuck in the prosciutto on the sides. Chill the tenderloin in the freezer for 20 minutes.
5. Preheat oven to 425˚F. Place chilled puff pastry on a lightly floured work surface and if necessary, roll out to about ¼-inch thick. Remove the plastic wrap from the tenderloin and place on the pastry edge closest to you. Roll until encased in dough. Trim the remaining dough with a pizza wheel or paring knife leaving ¾” to overlap. Brush this ¾” edge with egg wash and press the seams together to seal. Trim sides of excess dough, egg wash, and pinch sides together to seal. Place on a parchment or Silpat-lined sheet tray with the seam side down. Brush all exposed surfaces with egg wash. Season with pepper and Maldon salt. Allow to chill in the freezer for 10-15 minutes. Bake for 40-45 minutes until the pastry is golden and crispy and the internal temperature is about 105-110˚F. Allow to rest for 20-30 minutes. Slice with a serrated knife and serve.

Butterscotch Midsummer Wreath with Whipped Cream & Fresh Berries

Ingredients:

Butterscotch:

• 3/4 cup (165 g) butter
• 1 ½  cups (300 g) brown sugar
• 3/4 cup (180 ml) heavy cream
• pinch of salt

Whipped Cream:

• 1 cup (240 ml) heavy whipping cream
• 1 tablespoon powdered sugar

Butterscotch Æbleskiver:

• 1 cup (140 g) all-purpose flour
• 1 cup (160 g) fine semolina flour
• 1 tablespoon baking powder
• ½  teaspoon salt
• 1/4 cup (50 g) granulated sugar
• 3 large eggs
• 1 1/2 cups (360 ml) milk
• ½ cup (120 g) sour cream
• 2 tablespoons melted butter +
• more for the pan
• ½  cup (120 ml) Butterscotch (above) or store-bought
• 2 cups (300 g) mixed berries
• Edible flowers such as strawberry, chamomile, and cornflowers, for garnish (optional)

Instructions:

To make the butterscotch:

1. Combine the butter, brown sugar, heavy cream, and salt in a medium pan over medium heat.
2. Bring to a boil and let boil for 10 minutes.
3. Remove from the heat and set aside to cool to room temperature. Makes about 1½ cups (600 g).

To make the whipped cream:

1. In a medium bowl, whip the cream and powdered sugar with an electric mixer until medium to stiff peaks form.
2. Transfer the mixture to a piping bag and refrigerate until ready to use.

To make the Æbleskiver:

1. Combine the flour, semolina, baking powder, salt, and granulated sugar in a large bowl and mix well. Set aside.
2. In another bowl, lightly stir together the eggs, milk, sour cream, and 2 tablespoons of melted butter with a fork.
3. Pour the mixture over the dry ingredients and stir quickly until just combined.
4. Gently fold in the ½ cup (120 ml) of butterscotch and try not to stir the batter again after this.
5. Heat the Æbleskiver pan over low to medium heat with about ½  teaspoon of butter in each cavity.
6. Using an ice cream scoop or a spoon, fill each cavity almost to the top.
7. Cook until a crust forms on the batter.
8. Using a thin wooden skewer, turn The Æbleskiver 90°, letting the batter spill over.
9. Once a skin has formed, the Æbleskiver will turn easily. Turn again in a different direction and then a last time to close up the sphere.
10. Spin the Æbleskiver around until evenly golden brown and a toothpick inserted into it comes out mostly clean.
11. Place the Æbleskiver in a circle on the outer edge of a plate.
12. Add another circle inside and a third circle balancing on top in between the first two rings.
13. Using a piping bag with a small tip, pipe the butterscotch randomly on and around the wreath.

To serve:

1. Place the mixed berries all over and around the Æbleskiver wreath.
2. Decorate with edible flowers (if using).
3. Serve the remaining berries on the side along with the whipped cream.

To discover more inspiring ideas, recipes, and hosting tips from celebrity chefs (including Andrew Zimmern, Jeremiah Tower, and Jonathan Waxman), culinary experts (like Food & Wine’s Editor-in-Chief, Hunter Lewis), and party-planning pros, visit the Entertaining section on Inspirations & Celebrations.

[Images and recipes c/o featured wineries and culinary experts.]