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Share and pair family recipes

At Simple Theory, we believe great wine is best enjoyed with great food—and even better company. That’s why we’re inviting you to celebrate Share & Pair Sundays, a movement created to spread the joy of good wine, food, friends and community. 

To get your creative juices flowing – and your mouth watering – here are some of the Aellen family’s favorite recipes. From comforting classics to unexpected pairings, these dishes will elevate many Sundays to come. We hope you enjoy!

Jump to the Recipes: SCONES | PENNE A LA VODKA CASSEROLE | GREEK STYLE SHRIMP SKILLET

Scone Recipe
 
4 c white flour

6T white sugar
2T baking powder
1t salt
1c cold unsalted butter, cut into teaspoon size bits
4 large fresh eggs
1 c heavy cream, unwhipped
Grated zest of 3 oranges
1t orange extract
1/2 c currants or dried cranberries

Egg wash: 1 large egg mixed with 2T heavy creme

Extra white (or raw) sugar for sprinkling on top (I usually just sprinkle the sugar and don’t bother with the egg wash)

  1. Preheat oven to 425.
  2. In food processor, combine flour, sugar, baking powder, and salt. Add the cold butter and pulse until butter is cut in but a dough is NOT formed. Turn this mixture in to mixing bowl
  3. In a small bowl, blend the eggs, cream, zest, extract, and currants. Add to the dry ingredients and mix just until wet dough is formed. You can do this by hand or with a heavy-duty mixer and paddle
  4. Turn the dough out onto a lightly floured board and knead gently a few times, until the dough becomes workable. Divide the dough in half and refrigerate one of the portions. roll out the remaining portion to a thickness of about 3/4 inch either with a rolling pin or by patting it with your hands (I use rolling pin, then hands)
  5. Cut into 8 wedges. Place the wedges on parchment paper on a 10×15 inch pan. Brush with the egg wash, and sprinkle lightly with sugar
  6. Bake for 10-15 minutes, until golden brown
  7. Repeat with the other portion or freeze it for a later date, wrapping carefully. Defrost in refrigerator before using. (I have frozen the dough for 2-3 days ahead and its perfectly fine)

Family Note: We’ve made this with raisins, craisins, dried blueberries and used vanilla extract, but the orange and current (or cranberry) combo is best!

PAIRS BEST WITH: Albariño 2023
Albariño 2023

VARIETAL/ 100% Albariño

FERMENTATION/ Steel fermented

AGING/ 4 months in steel

WHY IT WORKS: With bright lemony acidity and floral notes, this wine will highlight the fresh blueberries and balance the sweetness of the scone

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Penne a La Vodka Casserole RECIPE
This takes about an hour to make, and then another 45 minutes to cook.

4 tablespoons extra-virgin olive oil
1 – 2 pounds Italian sausage, cut into small slices (I used sweet sausage, but I’ve also used ½ sweet and ½ hot sausage. I also peel the skin off before I cut it up.
4 cups chopped onions (I don’t measure, I just cut up about 2 onions, depending on their size.)
1 3/4 teaspoons salt (divided)
3/4 teaspoon ground black pepper
1/4 cup thinly sliced fresh basil leaves (if I don’t have fresh, I used 1 tsp of dried)
1 tablespoon minced garlic (or about 1 tsp of dried)
1/2 cup vodka
1 28 oz can crushed tomatoes
1 14 oz can diced tomatoes, with juice
1 teaspoon Essence (you can buy this at Giant in the spice aisle)
1/2 cup heavy cream (I have also used half and half)
1 tablespoon olive oil
1 pound penne pasta
15 ounces ricotta (the best is Polly-O Old Fashioned Ricotta, which they have at Costco)
1 cup grated Parmigiano-Reggiano
Crusty bread, for serving

  1. Preheat the oven to 350 degrees F.
  2. Heat 2 tablespoons extra-virgin olive oil in a large skillet or saucepan over high heat. Add the sausages and cook, stirring, until browned, 4 to 5 minutes. Add the onions, 3/4 teaspoon salt, and the black pepper. Cook, stirring occasionally, until the onions are just soft, about 4 minutes.
  3. Add the basil and garlic, and cook, stirring, for 2 minutes. Add the vodka and tomatoes; reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, for 40 minutes.
  4. Add the Essence and heavy cream, stir to mix, and simmer for 5 minutes. Remove from the heat.
  5. While the sauce is cooking, cook the pasta. In a large pot with water, the 1 tablespoon olive oil, and the remaining 1 teaspoon salt, heat to boiling over high heat. Add the pasta, and cook until al dente, per instructions on the box. Remove from the heat and drain well.
  6. While the pasta is cooking, combine half of the ricotta cheese and half of the Parmigiano-Reggiano with the remaining 2 tablespoons extra-virgin olive oil in a large mixing bowl. When the pasta is cooked, add it and toss to coat evenly. Add the sausage mixture and mix well. Add the remaining ricotta cheese and the remaining Parmigiano-Reggiano and mix well.
  7. Transfer the mixture to a 9 by 13-inch baking dish.. Bake until bubbly and golden, about 45 minutes. Remove from the oven. Serve warm with crusty bread.
PAIRS BEST WITH: METHOD 2022
Method 2022

VARIETAL/ 100% Chambourcin

FERMENTATION/ Steel with 10 days extended maceration

AGING/ 15 months in equal parts new and third-year French oak

WHY IT WORKS: As a light bodied red, the cream and tomato in this sauce will match well with the moderate mouthfeel and pair beautifully with the subtle fruit notes of both the wine and red sauce

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Greek-Style Shrimp Skillet RECIPE

Ingredients

· 2 Tbs olive oil

· 1 small yellow onion, diced (1 cup)

· 3 cloves garlic, minced

· 1 (28-ounce) can no-salt-added diced tomatoes, with juices

· 1/4 tsp salt, plus more to taste

· 1/4 tsp freshly ground black pepper, plus more to taste

· 2 cups baby spinach, coarsely chopped

· 1 1/4 lbs shrimp (26 to 30 per pound), peeled, deveined and tails removed

· 1/4 cup finely chopped fresh parsley

· 2 Tbs finely chopped fresh dill (TRY OREGANO)

· Kalamata Olives (my addition)

· Crushed Red Pepper (try ¼ to ½ tsp)

· 2 1/2 oz feta cheese, crumbled (about 0.5 cups) (good quality!)

· Cooked orzo or rice, or crusty bread, for serving (TRY Adding Orzo to skillet to cook with the dish)

Directions

1. Position a rack in the middle of the oven and preheat to 425 degrees.

2. In a 12-inch ovenproof skillet, such as cast-iron, over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, until aromatic, another 30 seconds. Add the tomatoes, salt and pepper, and bring to a lively simmer. Reduce the heat to medium-low and gently simmer, stirring occasionally, until the mixture is thick and saucy, about 10 minutes.

3. Stir in the spinach and cook, stirring, until just wilted, about 1 minute, then remove the skillet from the heat. Stir in the shrimp and herbs, top with the feta cheese and transfer to the oven.

4. Bake for 12 to 15 minutes, or until the shrimp is cooked through. Let rest for 5 minutes, then taste and season with additional salt and/or pepper, if desired.

PAIRS BEST WITH: BARREL AGED CHARDONNAY

Barrel Aged Chardonnay 2022

VARIETAL/ 100% Chardonnay

FERMENTATION/ Steel with 10 days extended maceration

AGING/ 20% new French oak for 7 months, 30% steel aged

WHY IT WORKS: The creaminess, yet noticeable crisp finish in this wine accentuates the feta and bright tomato notes while complementing the delicate shrimp

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