New Recipes
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New Recipes
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Appetizers and Small Plates
Since Milla Handley opened the tasting room in 1985, Handley Cellars has been actively involved in food and wine pairing. The first weekend of each month, we feature one of our recipes, served as a small nibble and paired with a Handley wine. We also highlight food bites at many of our open houses throughout the year. One of our favorite restaurants on the Mendocino coast gave us the Mushroom Paté recipe. The others were created by Handley staffers and taste-tested at one of our celebrations. All can be served as appetizers, or combine two or three to make a meal.
SPICY CHICKEN IN LETTUCE LEAVES
This recipe appeared in a previous shipment using pork. It was paired with our Pinot Rosé, but chef Sindy Sellers also recommended it as a great pairing with the Water Tower White. We revised it slightly, to feature chicken or turkey instead of pork, and found it to be equally delicious.
2008 Water Tower White
WILD MUSHROOM PATÉ
Milla tasted this paté at Silver’s at the Wharf in Fort Bragg, and thinks it is the perfect pairing with our Pinot Noir. We are grateful to Chef Silver Canul for sharing it with us.
2007 Pinot Noir, Anderson Valley
ZUCCHINI WITH PEANUT SAUCE
Rainbow Hill had an over abundance of zucchini in her garden and came up with this adaptation that works as a salad or as an appetizer.
2008 Viognier, Dry Creek Valley
CRAB COLE SLAW
Lisa Harrington devised this recipe to serve in the tasting room during the Mendocino Crab and Wine festival last January.
2008 Pinot Gris, Anderson Valley
RASPBERRY CHOCOLATE CHIP BARS
Rainbow Hill made this to serve in our tasting room over Valentines Day weekend. It was a big hit!
2007 Zinfandel, Redwood Valley
BLACK BEAN HUMMUS
We love chickpea hummus, so we were intrigued when Lisa Harrington prepared this black bean version for an appetizer at one of our recent events. It tasted so good, we asked her to make it the following weekend for our regular, first weekend food pairing.
2007 Syrah Redwood Valley. Kazmet Vineyard
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