In preparation for Easter this Sunday, we’re digging up our favorite family brunch recipes—and bringing out the perfect Concannon Vineyard wines for each one. From savory to sweet, white to red, these pairings are sure to bring a lot of flavor to your table. We hope they inspire you to bake, cook or sip something new and perhaps start an Easter family tradition of your own. Happy Easter!
John’s Favorite Deviled Eggs
The crowd-pleasing secret behind these traditional appetizers is getting the perfect consistency. Run the chopped pickles and onions through a garlic press to get the mixture just right.
Pair with Concannon Vineyard Conservancy Chardonnay—its ripe-fruit and buttery flavors enhance the eggs’ creaminess.
- 1 dozen boiled eggs
- 4 Tbsp. mayonnaise
- 1 Tbsp. vinegar
- Salt and pepper to taste
- 2 medium-sized dill pickles, chopped and strained through a garlic press
- ¼ cup white onion, chopped and strained through a garlic press
- Cut boiled eggs in half and empty the yolks into separate bowl
- Add mayonnaise, vinegar, salt, pepper, pickles, and onion to yolks and mix
- Spoon mixture into egg whites
- Garnish with paprika
Creamy Captain’s Hollandaise Sauce
Spoon this over eggs benedict with Irish bacon—it also makes a decadent dip for Irish Soda Bread.
Pair with Concannon Vineyard Selected Vineyards Chardonnay—its crisp citrus and apple notes will help balance the sauce’s mustard flavors.
- 1 whole egg and 3 egg yolks
- ½ tsp. Dijon mustard
- 1 ½ Tbsp. lemon juice
- 1 pound melted butter
- Using a blender or food processor, whirl raw eggs, mustard, and lemon juice until well blended.
- With motor on high, add hot melted butter. (It must be hot to thicken the sauce.) Start with just a few drops at a time then increase to a thin, slow and steady stream as mixture begins to thicken.
- Serve immediately or pour into a jar, cover, and let stand—but warm the sauce before serving. May be left covered in the refrigerator for up to a week.
Nina’s Prosciutto-Wrapped Asparagus
Being a native of Italy, Grandma Nina Ferarrio Concannon loved cooking with cured meats, especially prosciutto. We recommend roasting the asparagus for the most flavor, but if you’re short on time, blanching the stalks works great, too.
Pair with Concannon Vineyard Selected Vineyards Merlot—the hints of red cherries and espresso taste delicious with the salty prosciutto.
- 1 pound asparagus (about 19 stalks), trimmed
- 1 Tbsp. olive oil
- Salt and freshly ground black pepper
- 6 to 8 paper-thin slices of prosciutto, halved lengthwise
- Either blanch asparagus in boiling water for a few minutes, or drizzle with olive oil and salt and roast in oven for about 15 minutes (at 400°F).
- Once cooled, wrap each asparagus with 1 piece of prosciutto, leaving the tips of the asparagus exposed.
- Arrange on a platter and serve at room temperature.
Livermore Valley’s Best Lemon-Basil Cookies
Leave the Easter candy for the kids and opt for these delicious bites, made with lemon and powdered sugar for sweetness and basil for a unique kick.
Pair with Concannon Vineyard Late Harvest Semillon Sauvignon Blanc—the soft, tropical flavors bring out the best in desserts.
- 1 cup all-purpose flour
- ½ cup powdered sugar, plus more for pressing cookies
- ½ cup (1 stick) chilled unsalted butter, cut into ½” cubes
- 2 Tbsp. sliced fresh basil leaves
- 1 tsp. finely grated lemon zest plus 1 Tbsp. fresh lemon juice
- ½ tsp. finely grated lime zest
- ¼ tsp. kosher salt
- Preheat oven to 375°F
- Place flour, ½ cup powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. (If you do not have a food processor, grate the butter using a cheese grater and add all aforementioned ingredients in a bowl, then knead dough with your hands.)
- Pulse until large, moist clumps form.
- Roll dough into small balls (tablespoon-size is recommended) and place on a large baking sheet, spacing about 2″ apart.
- Flatten the cookies using a spatula or bottom of a measuring cup dusted with powdered sugar. You may sprinkle tops of cookies with decorative sanding sugar if you wish.
- Bake until edges are brown, about 14-15 minutes.
- Transfer to a wire rack; let cool.