Halloween is just around the corner, and even though it may look a little differently this year, we’ve created a fun activity for the entire family and a special treat for Mom & Dad.
Pumpkin carving is one of our favorite Halloween activities, but not because of the wickedly spooky design options, but rather for the seeds! Whether lightly salted or super savory, roasted pumpkin seeds are a delicious and healthy snack during the fall. But, when paired with wine, they’re simply divine! Our Culinary Director and Chef, Becca Richards, created three amazing recipes that you can make at home!
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
4oz pumpkin seeds
1oz lemon-infused olive oil
1 teaspoon berbere spice (a classic Ethiopian spice blend)
1 teaspoon kosher salt
1/2 teaspoon 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
4oz pumpkin seeds
2 teaspoons chanterelle powder (you can make this at home by buying dried chanterelles and grinding them in a blender/food processor)
1 teaspoon dried chive
1/2 teaspoon dried parsley
1/2 teaspoon of porcini powder (you can make this at home by buying dried porcinis and grinding them in a blender/food processor)
1 teaspoon 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
4oz pumpkin seeds (we used Stoller grown sugar pumpkins seeds and pepitas)
1oz butter
1oz brown sugar
1 teaspoon ground cardamom
1 teaspoon kosher salt
1/2 teaspoon ground pink peppercorns
1/2 teaspoon chili flakes
1/2 teaspoon 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!