With spring in full swing, today I'd like to share with you a few of my favourite tricks and recipes for easy springtime Middle Eastern entertaining with wine. How to flavour recipes with wine, how to decorate an abundant terrace table setting, and recipes for spring hummus with crispy chickpeas, goat cheese with herbs and wine-soaked strawberries will ensure your next terrace gathering is a roaring success. This post is sponsored by Woodbridge by Robert Mondavi Wines, and I was compensated monetarily for my work. You can always count on me to only work with companies and products I love! Please enjoy wine responsibly.
I am not one for complicated gatherings. Despite my elaborate events and occasional out-of-this-world productions under the umbrella of At the Immigrant's Table Gatherings (join our mailing list to find out about the next one!), when I host at home, it's usually a collection of simple Middle Eastern dishes, thrown together on one large wooden board. And if its eaten on our terrace, even better.
With the winter winds having long departed our homes and spring fully beckoning us to open our windows and let in the fresh air in, it's the perfect time for entertaining friends out on the terrace - and what can be better than entertaining in Middle Eastern style with a variety of mezzes, fresh cut vegetables, fruit and cheese, and a glass of wine (or three) to welcome in the season?
My philosophy is that you don't need much more than three simple, good wines in a variety of seasonal grapes, and a few simple choice mezze plates to make people happy. Throw in an abundant display of fresh veggies and fruit, and you've got yourself the makings of a perfect impromptu spring evening.
And the best part of springtime Middle Eastern entertaining is that citrusy white wines can replace the more traditional flavour boosts of vinegars and syrups. Instead of overwhelming your table with rich, condiment-heavy dishes and salads, I suggest you spike simple dishes with a boost of the same wines that you'll be serving alongside them! Woodbridge by Robert Mondavi Wines are some of my favourite springtime wines to pair with simple Middle Eastern snacks, as the Woodbridge by Robert Mondavi wine style is marked by bright fruit flavours and smooth finishes made to complement the fresh flavours of the season.
Check out my recipes for wine-soaked strawberries and chocolate with White Zinfandel, zesty hummus with crispy chickpeas and herbs served with freshly cut spring vegetables with Sauvignon Blanc, and crackers with wine-drizzled goat cheese and honey served alongside a perky Pinot Grigio. You do not need much to enjoy perky spring produce, especially when served alongside beautiful, bold wines - and spring is the ideal time to celebrate everyday moments with family and friends. The Woodbridge by Robert Mondavi Wines Pinot Grigio is crisp and refreshing; Sauvignon Blanc is crisp and bright, with refreshing citrus and tropical aromas; and White Zinfandel is light and versatile. Try them all to find the one that you like.
If you're anything like me, you'll love spending less time in the kitchen, cooking, and more time on the terrace making memories by pairing everyday Middle Eastern snacks with white wines from Woodbridge by Robert Mondavi Wines and sharing it with family and friends. Look for Woodbridge by Robert Mondavi Wines in the California section of your liquor store, and try the recipes below for simple springtime Middle Eastern entertaining to pick your favourite.
I received product and monetary compensation in exchange for this post. However, I am proud to only work with those companies whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Recipe
Recipes for easy springtime Middle Eastern entertaining with wine: spring hummus with crispy chickpeas, goat cheese with herbs and wine-soaked strawberries {GF, Veg, V}
Ingredients
Spring hummus with crispy chickpeas:
- 2 cans chickpeas drained
- ½ cup tahini
- 4 cloves garlic
- ¼ cup water as needed
- 1 lemon juice of
- 1 teaspoon cumin
- salt and pepper to taste
- 2 tbsps olive oil
- fresh fennel leaves
- Woodbridge by Robert Mondavi Sauvignon Blanc
- Freshly cut spring vegetables (cucumbers, fennel, cherry tomatoes, green onions, radishes and snap peas all work).
Goat cheese with fresh herbs:
Instructions
Spring hummus with crispy chickpeas:
- To make crispy chickpeas, preheat oven to 350F. Drain one can of chickpeas, wash and dry chickpeas well between paper towels (I find that covering a baking sheet with a few layers of paper towels, dumping the drained chickpeas on it, and then rolling it with another few layers of paper towels works best). Transfer the chickpeas to a mixing bowl and top with oil (or omit) and salt. Mix well to combine. Transfer to a prepared baking sheet covered with tin foil, and bake for a total of 45-50 minutes or until golden brown and dry and crispy to the touch.
- To make hummus, add remaining can of chickpeas and garlic to food processor and pulse until well processed. Begin adding tahini and lemon and cumin, and process until well combined, about 5 minutes. Check texture - if it's smooth and silky, omit water - but I usually add about ¼ cup to really get the texture I like.
- To serve, top hummus with crispy chickpeas, more olive oil, za'atar and sesame, more cumin, and a drizzle of Woodbridge by Robert Mondavi Sauvignon Blanc. Serve immediately with a selection of freshly cut spring vegetables, and more Woodbridge by Robert Mondavi Sauvignon Blanc.
Goat cheese with fresh herbs:
- Spread goat cheese on a small plate. Drizzle with olive oil and Woodbridge by Robert Mondavi Pinot Grigio. Top with fresh herbs and sumac. Serve immediately with more Woodbridge by Robert Mondavi Pinot Grigio.
Wine-soaked strawberries:
- Place Woodbridge by Robert Mondavi White Zinfandel into a medium-sized bowl. Add cut strawberries, cover with plastic wrap, sprinkle with sugar and let macerate in room temperature for at least 30 minutes. Serve sprinkled with sumac, and paired with more Woodbridge by Robert Mondavi White Zinfandel.
lagatta à montréal says
We can also celebrate the 50th anniversary of Claudia Roden's book Middle Eastern Food, written in 1968. Another little revolution that year. With the likes of Ottolenghi now, it is hard to imagine how difficult it was to find the most basic Middle Eastern and other Mediterranean ingredients in London back then!
I believe that was Mme Roden's first book. I actually have a copy of a 1968 edition, bought for $2 at a nearby charity shop!