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Easter is fast approaching, and if you’re hosting brunch that day, you’re likely starting to come up with food and drink options at this point. Give your guests a taste of something sweet and spicy with these two traditional recipes that feature an unexpected (yet delicious) twist. We’ve even taken the guesswork out of what drink to serve with them by recommending a Sutter Home wine that is sure to satisfy. Enjoy!
In our book, it’s not Easter brunch without deviled eggs, but this time around we’re giving our recipe a spicy punch that will have guests grabbing seconds and thirds (trust us, we couldn’t stop eating these!). The crunch of the Sriracha bacon bits pairs with the sweet and juicy Sutter Home Moscato is like a party in your mouth! The melon flavors of the Moscato bring out the spice from the eggs. This is going to be the star of your Easter brunch, we promise!
Sriracha-Bacon Deviled Eggs
Makes 12 deviled eggs
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 tablespoons Sriracha, plus more
- ½ teaspoon salt
- Cooked bacon, finely chopped
- 2 tablespoons chopped chives
Directions
- Place eggs in a small pot and cover with 1 inch of cold water. Bring water to a boil over high heat, immediately turn off the heat and cover the pot. Allow to sit, covered, for 10 minutes.
- Transfer eggs to an ice bath for five minutes. Peel.
- Slice eggs in half vertically with a very sharp, clean knife. Transfer whites to a platter and yolks to a large bowl.
- Add mayonnaise, Sriracha and salt to the bowl. Mash with a fork until very smooth.
- Transfer yolk mixture to a Ziploc bag. Squeeze about 1 tablespoon of Sriracha around the yolk mixture, in the bag. It will create a marbled effect. Snip a corner off of the Ziploc bag. Squeeze yolk mixture into the egg white halves.
- Sprinkle yolks with bacon and chives.
We love serving salads at our Easter brunch. Often, there are so many yummy (and unhealthy) options that it can make you feel like you need a detox! So having a salad is a nice and refreshing option for your guests. To take your salad up a notch, we thought we would make it spicy! This nutty, spicy dressing pairs so well with the deliciously sweet, award-winning Sutter Home White Zinfandel. The balance of the strawberry and melon flavors with the spicy tuna salad are a combination your guest won’t expect, but they’ll be sure to enjoy!
Spicy Asian Niçoise Salad
Serves 4
Ingredients
Dressing
- ½ cup grapeseed or other neutral oil
- ½ cup soy sauce
- ⅓ cup rice vinegar
- Zest and juice of one lime
- 2 tablespoons Sambal Oelek Chili Paste
- 2 tablespoons honey
- 2 grated garlic cloves
- 2 tablespoons sesame oil
Tuna
- 3 tablespoons white sesame seeds
- 3 tablespoons black sesame seeds
- ⅛ teaspoon salt
- 1 tablespoon sesame oil
- 2 (6 ounce) ahi tuna steaks
- 2 tablespoons neutral cooking oil
- Optional toppings: mixed greens, blanched snow peas and baby corn, thinly sliced cucumbers, pickled ginger, avocado slices, kimchi
Directions
To make the dressing: Blend together all ingredients until smooth.
To make the tuna: In a small bowl, mix together the white and black sesame seeds and salt. Lightly brush the tuna steaks with sesame oil. Sprinkle the sesame seeds all over the tuna steaks, but do not coat completely (you still want some of the tuna to be showing).
Warm oil over medium-high heat in a large nonstick skillet. Sear tuna steaks for one minute per side, until seared but still very pink in the middle. Transfer to a cutting board. Thinly slice.
Assemble salads with greens, tuna and desired toppings.
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Photography: Emily Scott
Recipe creation & food styling: Caroline Chambers
Prop styling: Taylor Sterling
