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Food Pairing

Never worry about whether you’re serving the right wine with your meal again! Check out our recipes for great dishes, and the perfect wines to accompany them. From pasta dishes to meat entrees to desserts, you’ll be serving your family and friends in gourmet style when you count on Bremer’s Wine & Liquor to keep you informed!


Grilled Salmon with Strawberry Jalapeno Salsa

Grilled Salmon with Strawberry Jalapeno Salsa

Ingredients
For grilled salmon:
4 salmon fillets
Kosher salt and black pepper to taste

For Strawberry Jalapeno Salsa:
1 pound fresh strawberries, diced
1 jalapeño, seeded, deveined and finely diced
1/2 cup loosely packed cilantro leaves, chopped
1/3 cup red onion, diced
Juice of a lime
Kosher salt and black pepper to taste

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Tomato, Peach and Burrata Salad

Tomato, Peach and Burrata Salad

Ingredients
1/3 cup balsamic vinegar
2 large tomatoes, cut into pieces
2 large peaches, cut into pieces
6 ounces burrata cheese, cut into pieces
3 tablespoons freshly chopped basil

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Tilapia Tacos

Tilapia Tacos

Ingredients
For Blackened fish:
1 pound Talapia fillets
2 to 3 tsps blackening seasoning, (Old Bay or Paul Prudhomme)
2 tbsp canola oil

For Wicked good fish taco sauce:
1 cup sour cream
2 tbsp mayonaisse
2 tbsp lime juice
1 to 2 tsp Sriracha hot sauce
1 tbsp Penzey’s Arizona Dreaming or (1 teaspoon chili powder, 1 teaspoon cumin, and 1/4 teaspoon garlic powder)
½ tsp Kosher salt

For Salad:
⅓ purple cabbage, thin sliced
½ red onion, thin sliced
½ cup chopped cilantro
1 tbsp lime juice
4 taco sized flour or corn tortillas, (I used flour tortillas)

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Honey Bourbon Glazed Ham

Honey Bourbon Glazed Ham

Ingredients
One 18-pound, bone-in whole or spiral-cut smoked ham, at room temperature
1 cup sugar
1 tablespoon fennel seeds
1 tablespoon coriander seeds
4 star anise pods
4 bay leaves
2 cinnamon sticks
2 garlic cloves
One 1-inch piece of fresh ginger, thinly sliced
1 dried red chile
1 teaspoon finely grated orange zest
2 cups bourbon
2 tablespoons low-sodium soy sauce
2 tablespoons honey

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Roasted Leg of Lamb

Roasted Leg of Lamb

Ingredients(Total time: 2 hours, Serves 6)
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bone-in leg of lamb (about 5 pounds)
1 tablespoon olive oil

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Scottish Beef Stew

Scottish Beef Stew

Ingredients
2 tablespoons pure olive oil
All-purpose flour, for dredging
2 1/2 pounds well-marbled boneless beef chuck, cut into 1 1/2-inch pieces
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 medium onions, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
2 celery ribs, cut into 1/2-inch dice
4 ounces rutabaga, peeled and cut into 1/2-inch dice (1 cup)
2 tablespoons red currant jelly
2 cups dry red wine
2 cups beef stock or low-sodium broth
2 thyme sprigs
1 garlic clove, smashed
1 bay leaf
Skirlie Potato Cakes, for serving

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Shrimp and Avocado Cocktail

Shrimp and Avocado Cocktail

Ingredients
1 1/4 pounds shelled and deveined medium shrimp
1/2 cup ketchup
1/4 cup coarsely chopped cilantro
2 tablespoons drained prepared horseradish
1 large Hass avocado, peeled and cut into 1/2-inch dice
Salt and freshly ground pepper

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Slow Cooker Sweet and Sour Brisket

Slow Cooker Sweet and Sour Brisket

Ingredients
One 4-pound first-cut brisket
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1/2 cup ketchup
1/2 cup lightly packed dark brown sugar
1/2 cup low-sodium chicken broth
2 medium onions, halved and thinly sliced
2 1/2 tablespoons red wine vinegar
Buttered egg noodles, for serving

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Butternut Squash and Cheddar Bread Pudding

Butternut Squash and Cheddar Bread Pudding

Looking for a vegetarian alternative to turkey this Thanksgiving? Look no further! Try this delicious recipe for Butternut Squash and Cheddar Bread Pudding soon to have you and your guests saying “who needs turkey?”

Ingredients Serves 6 to 8
2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups)
3 tablespoons olive oil, divided
1 1/2 teaspoons coarse kosher salt plus additional for sprinkling
7 large eggs
2 1/4 cups half and half
6 tablespoons dry white wine
1 1/2 teaspoons Dijon mustard
1 day-old baguette (do not remove crust), torn into 1-inch pieces (about 10 cups)
1 cup chopped shallots (about 4 large)
2 bunches Tuscan kale (about 1 pound), ribs removed, kale coarsely chopped
8 ounces extra-sharp cheddar cheese, coarsely grated

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Spinach Cranberry Salad

Spinach Cranberry Salad

Ingredients
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

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