Summertime picnics are a great way to bring the family together and enjoy a delicious meal on the go. With the mountains providing breath-taking scenery, there are countless places to pack up and get away for this very occasion. Picnic foods also seem to have a certain quality that always satisfies your taste and complete the perfect trip outdoors! So we decided to replicate the ultimate picnic experience here along the Rocky Top Wine Trail and incorporate our unique flavor for all to taste.
Travelers spent the day experiencing a unique food/wine pairing from each of our (3) participating locations. They visited Hillside Winery, Mountain Valley Winery, and Sugarland Cellars where they were given the choice of a sweet or dry wine. The wines were then paired with two picnic themed foods uniquely paired with that particular location’s wine.
Whether you joined us for the event or missed out on our Picnic Wine Trail event, recipes with wine pairings are available below for your enjoyment all over again! We also would like to invite you to join us on October 27th for our Chocolate Wine Trail event. Hope you enjoy making those recipes as much as we did!
Paired with Hellbender or Baskin’s Creek Blanc
Yield: 2 to 3 dozen mini cheese balls (depending on how big you make them)
- 8 ounces cream cheese, at room temperature
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
- 8 ounces extra-sharp cheddar cheese, freshly grated
- 1 (4-ounce) jar diced pimentos, drained
- Salt & freshly ground black pepper, to taste
In a large bowl, use an electric mixer to beat cream cheese until smooth. Beat in mayonnaise, Worcestershire sauce, Dijon mustard, garlic salt, onion powder, and cayenne. Scrape bowl and mix in grated cheddar and diced pimentos until well combined. Season with salt and/or black pepper, to taste. Refrigerate for at least 4 hours or until firm.
Fruit Salsa with Cinnamon Crisps
- Cinnamon Crisps
- 10 flour tortillas 10″
- Cooking spray or Olive Oil Spray
- 1/3-cup sugar
- 1-teaspoon cinnamon
- 2 granny smith apples
- 1 lemon
- 1 cup finely diced melon your favorite variety or kiwi
- 1lb strawberries
- 1/2lb raspberries
- 4 tablespoons preserves I used raspberry
Preheat oven to 350 degrees. Combine cinnamon & sugar and set aside. Then, working with 3 tortillas at a time, spray both sides of the tortilla and sprinkle each side lightly with cinnamon sugar. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Finally, place on a baking sheet and bake 8-11 minutes or until crisp.
First, zest the lemon and set aside. Peel and finely chop apple, squeeze 2 teaspoons lemon juice over apples and mix well to combine. Finely chop strawberries and melon (or kiwi). Gently combine all ingredients, the raspberries will break apart a bit. Allow salsa to sit at room temperature at least 15 minutes before serving.
Mountain Valley Winery
Paired with Rhubarb or Mountain Valley White
- 4 cups cooked chicken (shredded)
- 1/2-cup mayo
- 1/2-cup plain Greek yogurt
- 1 Tablespoon Dijon Mustard 1 Tablespoon Lemon juice
- 1-cup celery
- 1 cup red seedless grapes
- Salt and pepper to taste
In a large bowl, mix together the mayo, Greek yogurt, Dijon mustard, salt, and pepper. Taste the mixture and adjust as needed. Then, Gently fold in the celery, grapes, and chicken.
Whoopee Pie With Strawberry Buttercream Icing
- ½ of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
- ½ cup (1 stick) butter, softened
- ½ cup strawberry preservatives
- ½ teaspoon vanilla extract
- 2 cups confectioners’ sugar
- ¼ teaspoon grated lemon zest
- ¼ teaspoon lemon juice
Preheat oven to 400°F
First, unfold the pastry sheet on a lightly floured surface. Using a 3-inch round biscuit cutter cut the pastry sheet into 9 (3-inch) circles. Place the pastries on a baking sheet.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers.
Beat the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Beat in the preserves, vanilla extract, lemon zest, and lemon juice. Reduce the speed to low. Beat the sugar, 1 cup at a time, until just blended.
Divide the strawberry mixture among the bottom pastry layers. Top with the top pastry layers. Sprinkle the confectioners’ sugar. Garnish with additional lemon zest, if desired.
Paired with Raspberry Blush or Pinot Grigio
Spicy Italian Crescent Ring
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- ½ cup well-drained roasted red bell peppers (from a jar)
- 8 slices provolone cheese, halved
- 1/3 lb deli sliced hot salami
- ¼ lb deli sliced ham
- ¼ lb deli sliced capicola
- ½ cup well-drained hot pepper rings (from a jar)
Heat oven to 375°F (350°F for dark or nonstick cooking sheet
First, unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in a ring so short sides of rectangles form a circle in the center. (Dough will overlap; half of each rectangle will hang over the edge of the pan. Dough ring should look like a sun.)
Then, spread roasted red bell peppers toward the center of the ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capicola slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
Next, bring each dough rectangle hanging over the side of the pan up over stacked filling, tucking dough under the bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
Finally, bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
Classic Italian Pasta Salad
- 1 (16 ounces) package fusilli or rotini pasta
- 3 cups cherry tomatoes, halved
- ½ pound provolone cheese, cubed
- ½ pound sliced pepperoni, cut in half
- 1 large green bell pepper, diced
- 1 (10 ounces) can black olives, drained
- ¼ teaspoon white sugar
- 1 (8 ounces) bottle good quality Italian salad dressing
To start, bring a large pot of salted water to a boil. Next, add pasta and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water. Pat the noodles dry with a clean dish or paper towels to get some of the water off.
In a large bowl, combine pasta with tomatoes, cheese, pepperoni, green pepper, olives, and sugar. Then, pour in salad dressing, and toss to coat. Let sit in the refrigerator for at least a couple of hours for flavors to come together before serving. If letting sit overnight, you may need some more Italian dressing added before serving because the pasta will soak it up. Enjoy!