Exploring Charcuterie and Wine Pairings with Chef Elisa Hindes

We had the honor of hosting renowned Denver chef Elisa Hindes, a distinguished graduate of Le Cordon Bleu in Portland, known for her exceptional talent in both sweet and savory culinary creations. Chef Elisa's culinary journey has been nothing short of remarkable, from operating her own coffee cart and catering company to cooking for Whole Foods and instructing at Sur La Table.

With Chef Elisa's wealth of experience and expertise, we were delighted to have her share her insights on pairing charcuterie with the perfect wines. Her passion for creating memorable culinary experiences shines through her carefully curated combinations. From artisanal cured meats to exquisite cheeses, her charcuterie boards are a testament to her commitment to quality and flavor.

Join us as we delve into Chef Elisa Hindes' culinary expertise, gaining inspiration and insights into the perfect charcuterie and wine pairings for the summer months and beyond. Get ready to discover the art of flavor harmonies and enhance your entertaining skills with the guidance of a true culinary professional.

Baked Brie with Strawberries & Toasted Almonds paired with Borrasca Brut Cava

• 1 sheet of puff pastry, defrosted but do not allow it to get too warm (from box Pepperidge Farm pastry)
• 1 small wheel of brie, usually 8 to 10 oz.
• 1/3 cup Strawberry preserves
• 1/4 cup slivered almonds, toasted in oven to golden brown
• 1 egg, beaten (for brushing onto pastry)
• A bubbly, dry wine such as Borrasca Brut Cava to cut the richness of the earthy Brie

Preheat oven to 400 degrees.  Place a piece of parchment paper onto a small baking sheet pan (or use foil that has been coated with cooking spray or melted butter). 

Unfold the puff pastry and roll out the width so that it is big enough to wrap around the wheel of brie and enclose it completely.

In the center of the pastry sheet, spread the preserves into a circle that is slightly smaller than the brie wheel.  Sprinkle the toasted almonds on top of the preserves.

Place the brie onto the almonds.  One at a time, pull the 4 corners of the pastry sheet over the brie and brush the point with a little of the beaten egg before taking another corner and pressing it onto the one that has egg, press firmly to adhere the pieces together.  If desired you can trim the excess pastry if you prefer to not have a thick layer on the bottom.  Repeat until the brie is firmly enclosed inside the pastry.  Turn over so the seams are on the bottom and brush the remaining beaten egg all over the top and sides of the pastry.  Place on a plate and freeze for 20 minutes.  Place the frozen brie in pastry onto the prepared sheet pan and bake in the preheated until golden brown and puffy, about 30 minutes.

Let rest for 10 minutes before serving.  

Crostini with Chorizo, Manchego & Quince Paste paired with Valserrano Rioja Crianza

• 1 small baguette or 1/2 of a long baguette 
• 4 oz. Spanish style chorizo (dry cured sausage in a stick form, not raw ground Mexican chorizo)
• 4 oz. Manchego cheese
• 1 small block of quince paste (will not use all in this recipe)
• Olive oil, salt and pepper
• A full-bodied Spanish wine such as Valserrano Rioja Crianza to pair with the smoky flavors in the Spanish Chorizo

Preheat oven to 400 degrees. Slice the baguette about 1/4 inch thick (about 12 to 16 slices) and lay out on a baking sheet pan.  Brush the slices with olive oil and sprinkle with salt and pepper.  Bake the bread in the preheated oven until golden brown and crispy, about 10 to 15 minutes. Rotate pan halfway during cooking if needed.  Set aside.

Slice the chorizo thin, about 1/8 inch thick (remove casing first if there is one).

Remove the rind from the manchego and slice into thin, small triangles or rectangles.

Cut the quince paste into small thin rectangles roughly the equivalent of 1/2 teaspoon of paste.

Place the chorizo onto the crostini and then top with the cheese and finally the quince paste on top.

Serve immediately.

Crostini with Ricotta, Prosciutto, Rainier Cherries & Basil paired with Tesoro Della Regina Pinot Grigio

• 1 small baguette or 1/2 of a long baguette
• 1 cup whole milk ricotta cheese
• 4 to 5 slices of prosciutto, each cut into 4 pieces
• 1 cup Rainier cherries, pitted and halved
• 2 teaspoons sugar
• Few leaves of basil, thinly sliced for garnish
• An elegant, citrusy wine such as Tesoro Della Regina Pinot Grigio to enhance the vibrant cherries

Preheat oven to 400 degrees. Slice the baguette about 1/4 inch thick (about 12 to 16 slices) and lay out on a baking sheet pan.  Brush the slices with olive oil and sprinkle with salt and pepper.  Bake the bread in the preheated oven until golden brown and crispy, about 10 to 15 minutes. Rotate pan halfway during cooking if needed.  Set aside.

In a small bowl toss together the halved cherries and the sugar.  Set aside.

Spread ricotta cheese onto each crostini.  Next top each with a piece of prosciutto, fold or roll up as needed.  Place 3 to 4 cherry halves on top of the prosciutto and garnish with basil and any juices that may have collected in the bowl of cherries.  

Serve immediately.