This Fall, create a menu to remember by incorporating fresh, seasonal flavors into the traditional, comforting dishes of the season.

As the air becomes crisp and the sun sets a little earlier each day, it’s the ideal time to warm up your kitchen while experimenting with fresh ingredients. Plus, matching each dish with a corresponding wine is a simple technique for enhancing the flavors in the food and wine.

Chef Aida Mollenkamp, host of the popular Food Network show “Ask Aida” and Cooking Channel series “FoodCrafters,” suggests adding bright bursts of flavor, such as citrus zest, or a unique topping like chimichurri, to give a dish an unmistakable taste of the season.

To start off a great meal, or even as a light main dish, try Aida’s version of creamy corn soup topped with an indulgent cheese toast and crumbled bacon. Paired with a glass of crisp Chardonnay from Cali fornia’s Mirassou Winery®, this is a perfect pairing for any autumn evening.

For a main dish, pump up the flavor of a juicy roasted chicken by following Aida’s recipe that incorporates a spiced pomegranate-orange glaze.

Served with Mirassou’s fruit-forward California Pinot Noir, this pairing is a crowd-pleaser for any occasion.

Or, try topping a grilled hanger steak with a colorful and spicy basil chimichurri, and pair with a glass of Mirassou’s lush Cabernet Sauvignon to create an unforgettable Fall flavor combination.

For more recipe ideas from Aida, and wine pairing tips, visit www.mirassou. com.

Creamy Corn Soup

with Bacon Toasts

Pair with Mirassou California Chardonnay

Makes 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Inactive Cook Time: 15 minutes Difficulty: Easy For the soup:

6 ears fresh corn

2 tablespoons (1/4 stick) unsalted butter

1 medium sweet onion, finely chopped

4 medium garlic cloves, crushed

1 cup Mirassou California Chardonnay

4 cups vegetable or chicken broth

1 1/2 cups water

1 cup half-and-half

1 vanilla bean, split in half

For the garnish:

1/2 cup fromage blanc or ricotta cheese

2 tablespoons minced chives

12 1/2-inch-thick slices french bread, toasted

4 slices cooked bacon, crumbled

Prepare corn by cutting kernels from cob; reserve cobs. You should have approximately 5 cups of corn kernels from 6 cobs of corn.

Heat butter in a medium saucepan over medium heat. When it foams, add onion and cook, stirring occasionally, until browned, about 5 to 7 minutes.

Add garlic and cook until fragrant, about 1 minute. Add half of the corn kernels and cook, stirring constantly, until golden, about 3 minutes.

Add wine and scrape up any browned bits on bottom of pan. Cook until alcohol smell is gone, about 2 minutes. Add broth, water, reserved corn cobs, and season with salt and freshly ground black pepper, increase heat to high and bring to a boil.

When soup is boiling, reduce heat to low and simmer, stirring occasionally, for 40 minutes.

Remove soup mixture from heat, discard cobs and set aside.

Place half of soup mixture in a blender and puree until very smooth, about 2 to 3 minutes.

Repeat with remaining soup mixture.

Return mixture to saucepan, add remaining corn kernels, half-and-half, and vanilla bean and cook over medium heat for 20 minutes, stirring occasionally to prevent burning.

Taste and adjust seasoning as desired. Meanwhile, prepare garnish. Mix cheese and chives and season with salt and freshly ground black pepper.

Divide cheese mixture evenly among toasts. To serve, remove vanilla bean from soup and ladle soup into bowls.

Garnish soup with bacon and float 1 to 2 cheese toasts in each bowl.

Spiced Hanger Steak

with Basil Chimichurri

Pair with Mirassou California Cabernet Sauvignon

Makes 4 servings Prep Time: 10 minutes

Cook Time: 10 minutes

Inactive Cook Time: 15 minutes

Difficulty: Easy

For the basil chimichurri:

1 packed cup fresh basil leaves, trimmed of thick stems

3 medium garlic cloves

3 tablespoons red wine vinegar

1 teaspoon red pepper flakes

1/4 cup olive oil

Finely chop basil and garlic (or process in a food processor several pulses). Place in a small bowl.

Stir in remaining ingredients and season to taste with salt and freshly ground black pepper.

Let sit at least 15 minutes before using. (Serve or refrigerate until ready to use.

If chilled, return to room temperature before serving. Can keep up to 2 days.)

For the steak:

1 1/2 teaspoons ground coriander

1 teaspoon ground ginger

3/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon

2 teaspoons kosher salt

2 tablespoons canola or vegetable oil

1 1 1/4 to 1 1/2-pound beef hanger steak or skirt steak, sliced crosswise into 4 pieces

Combine spices and salt in a bowl and mix thoroughly.

Lay steaks on baking sheet, driz zle all over with 1 tablespoon oil.

Sprinkle on spice mixture, and rub it in until moistened. Repeat, coating steaks as evenly as you can. Let sit at room temperature at least 15 minutes before cooking.

When ready to cook, heat a large cast iron skillet over medium-high heat and add remaining 1 tablespoon oil. When oil begins to smoke, place steaks in pan and cook, undisturbed, until crust has formed and blood appears on surface, about 3 to 5 minutes, flip and repeat on second side.

Remove steaks to a carving board, cover loosely with foil, let rest for 10 minutes.

To serve, slice against the grain and serve driz zled with basil chimichurri.