Crunchy, savory, and absolutely perfect for autumn, roasted pumpkin seeds are a seasonal must-try. But here’s the secret to taking them to the next level – pair them with a glass of your favorite Stoller wine! Our talented Culinary Director and Chef, Becca Richards, has worked her magic and created three mouthwatering recipes for you to enjoy at home. Don’t miss out on these culinary gems and cheers to the flavors of the season!
Reserve Chardonnay and Southern Style Berbere Pumpkin Seeds – These seeds are the perfect blend of slightly spicy and perfectly salty flavor that’s perfect for the creamy and round texture of our Reserve Chardonnay. The salt from the seeds complements the citrus vibrancy in the wine, in the same vein as pairing sparkling wine with potato chips or popcorn.
Reserve Pinot and Chantrelle and Chive Blossom Pumpkin Seeds – The bold, umami flavors from the mushrooms in the savory pumpkin seeds play well with the earthy notes in our Reserve Pinot Noir. The elegant, lighter tannins are complemented by the nuttiness of the seeds, creating that perfect pairing.
Single Acre Riesling and Pink Peppercorn, Cardamom and Brown Sugar Pumpkin Seeds – Riesling is always the perfect wine for anything with some heat to it, and our Single Acre Riesling is always a fan favorite because it’s nice and dry! The ever-so-delicate sweetness in the wine compliments the cardamom and brown sugar in the seeds, and the pink peppercorns provide a nice kick on the finish of the bite.
Reserve Chardonnay and Southern Style Berbere Pumpkin Seeds
pc: Julia Crowley
Ingredients
4 oz pumpkin seeds
1 oz lemon-infused olive oil
1 tsp berbere spice (a classic Ethiopian spice blend)
1 tsp kosher salt
1/2 tsp Cajun spice
Zest of 1 lemon
Recipe
- Preheat oven to 250 degrees
- Combine all ingredients
- Roast in the oven for 11 minutes
- Cool and enjoy with Stoller Family Estate’s Reserve Chardonnay!
Reserve Pinot Noir and Chantrelle and Chive Blossom Pumpkin Seeds
pc: Julia Crowley
Ingredients
4 oz pumpkin seeds
2 tsp chanterelle powder (you can make this at home by buying dried chanterelles and grinding them in a blender/food processor)
1 tsp dried chive
1/2 tsp dried parsley
1/2 tsp of porcini powder (you can make this at home by buying dried porcinis and grinding them in a blender/food processor)
1 tsp kosher salt
Recipe
- Preheat oven to 250 degrees
- Combine all ingredients
- Roast in the oven for 11 minutes
- Cool and enjoy with Stoller Family Estate’s Reserve Pinot Noir!
Single Acre Riesling and Pink Peppercorn, Cardamom and Brown Sugar Pumpkin Seeds
pc: Julia Crowley
Ingredients
4 oz pumpkin seeds (we used Stoller grown sugar pumpkins seeds and pepitas)
1 oz butter
1 oz brown sugar
1 tsp ground cardamom
1 tsp kosher salt
1/2 tsp ground pink peppercorns
1/2 tsp chili flakes
1/2 tsp ground cinnamon
4 star anise
Recipe
- Preheat oven to 250
- Melt the butter, combine with brown sugar, pour over seeds.
- Add the rest of the spices to the seeds
- Roast in the oven for 15 minutes
- Cool and enjoy with Stoller Family Estate’s Single Acre Riesling!