October has started which means the fall season is in full swing. Pumpkin patches, apple picking, the crisp fall air and most of all fall food and wine pairings — what more could you want from a fall here in Wisconsin?

This past weekend we had 50 amazing ladies join us for our Fall Blooms & Bouquets event where we did an in depth wine tasting of four of our best wines and paired them with our favorite fall flavors. Additionally these ladies created some amazing bouquets inside of some locally picked pumpkins, and let me tell you they looked AMAZING!

These ladies LOVED these fall pairings so we thought that we would share them with you all! Below you will find the recipes paired with our wines for a perfect fall dinner to share with your family or friends. We hope you enjoy 🥂

Honey Roasted Pear & Pecan Baked Brie Cups

INGREDIENTS

• Phyllo Dough Shells (find in the frozen section)
• Brie
• Honey
• Pears
• Pecans

*this recipe does not have specific measurements because it truly depends on how much you want to make*

DIRECTIONS

1. Preheat your oven to 350°F.
2. Slice up 1-2 pears into 1/4-1/2 in slices and place on a baking sheet lined with parchment. Sprinkle pecans across the baking sheet and drizzle honey over the pears and pecans. Roast in the oven for about 10 minutes.
3. Cut your brie into 1/4 in cubes and place into the phyllo dough shells. (Drizzle honey over the brie if you would like)
4. Place in the oven for about 5-7 minutes or until the brie is melted and bubbly.
5. Remove from the oven and top with the pears and pecans and serve immediately with a glass of Sauvignon Blanc or Cabernet Sauvignon.

Butternut Squash Soup

INGREDIENTS

• 2 1/2– 3 lb peeled butternut squash, cut into 1-inch chunks
• 1 tablespoon extra virgin olive oil
• kosher salt
• 1/2 cup (1 stick) butter
• 1 small white onion, peeled and roughly chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1/2 cup heavy whipping cream
• 1 teaspoon ground nutmeg
• 1 teaspoon white pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom

DIRECTIONS

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper and place butternut squash chunks (about 1/2 in thick) on sheet and toss with olive oil. Roast squash until crispy, about 1 hour.
2. In a large pot, melt butter over medium-low heat and sauté garlic and onion. Stir and let sauté until onions become translucent in color. 
3. Add in squash chunks, broth, heavy cream, spices, and increase heat to medium-high. Stir to combine and then let soup cool. Once slightly cooled, add 1/3 of the soup to a blender making sure to leave room for steam vent. Repeat until all the soup is blended (you can also use an immersion blender for this step as well, whatever you prefer).
4. Serve warm & enjoy with a glass of Whitewater Rush.

(recipe courtesy of Butter Be Ready)

Triple Cheese Macaroni

INGREDIENTS

• 1 lb noodles of your choice, cooked and drained
• 4 oz Montamore
• 4 oz Gouda
• 4 oz White Cranberry Cheddar
• 1 1/2 tbsp butter
• 1 1/2 tbsp flour
• 1 1/4 c. milk

DIRECTIONS

1. Cook your noodles, drain and set a side for later.
2. Shred/cube your cheese and set aside.
3. To make the cheese sauce, start off by melting the butter in a sauce pan on medium-low heat. Once all the butter is melted add the flour and whisk till you see no dry parts of the flour left.
4. Add the milk and increase the heat to medium-high until the milk starts to slightly boil. Add any seasoning you may want like salt, pepper, garlic powder or onion powder.
5. Add the shredded/cubed cheese. Stir until the cheese is melted and it has a thick yet stringy consistency.
6. Pour over your noodles and enjoy with a glass of Lady in Red

*for a fun addition add some BBQ pulled pork to your bowl*

Bourbon Infused Salted Caramel

INGREDIENTS

• 1 c. granulated white sugar
• 1/2 c. heavy cream, room temperature
• 3 1/2 tbsp. butter, room temperature
• 2 tbsp. bourbon
• 3/4 tsp. vanilla extract
• 1/2 tsp. sea salt

DIRECTIONS

1. Add sugar to a sauce pan on medium-low heat. Stir every 30 seconds until all the sugar is melted.
2. Remove from heat and add butter. Once the butter has melted add in the heavy whipping cream (make sure both your butter and whipping cream are at room temperature to prevent the caramel from seizing)
3. Once you’ve mixed in the whipping cream, add the vanilla, bourbon and sea salt. Immediately transfer to a glass jar (the caramel may seem runny but it will thicken up once it cools down)
4. Drizzle over a New York style cheesecake and enjoy with a glass of our Bourbon Barrel Aged Pardo Classico.

If you try these recipes out, tag us on Facebook and Instagram so we can see your creations! Till next time, cheers 🥂