This is a new section and will be adding more recipes very soon. In the mean time here are two recipes featured at the SoWe Food and Wine Festival September 22, 2013. Enjoy!
Wild Arugula with Green Apples and Ricotta Solata (serves 6)
I paired this refreshing salad with a 2012 Riesling Mulheimer Sonnenlay Zepplin Richter. The fruity aromas and orange zest from this wine are well received in this salad. It brings out the sweetness of the red grapes, pears, and green apples. I used fresh squeezed orange juice because it blends very nicely with the slight orange zest flavor of the wine. All these flavors provide for a very refreshing finish. I have to say this will be my go to white wine for the fall… You can find this 2012 Riesling at Zachys (www.zachys.com).
1/4 cup low-fat mayonnaise
1/4 cup nonfat Greek yogurt
2 tablespoons orange juice
1 teaspoon of fresh lemon juice
8 cups of wild fresh arugula
1 firm but ripe Bosc pear, peeled, cored, diced
1 tart green apple, peeled, cored, diced
1 cup seedless red grapes, sliced in half
¼ cup of dried cherries
Mix mayonnaise, yogurt, orange juice, and lemon juice in a small bowl. Season with salt and pepper to taste. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
Put the fresh arugula in a large serving bowl . Add diced pears, apples, grapes, and dried cherries. Add dressing to salad and toss to coat. Transfer salad to individual bowls and serve.
Oven Roasted Chicken Juniper Berries Red Beets (serves 4)
I paired a delicious 2011 Cotes Du Rhone Alleno & Chapoutier with this equally delicious roasted chicken dish. The hearty, peppery and smokey characteristics of this wine are very soothing to the palette. It brings out the delicate flavors of the roasted beets. Adding the pancetta brings out the robust blackberry flavors of the wine, an immediate appeal to the senses that is rewarding. It’s light and goes down very easily. You can find this Cotes Du Rhone at Zachys (www.zachys.com) as well.
4 medium beets, peeled and cut into ½ inch pieces
½ lb (1/4 inch think) pancetta, finely chopped
1 tablespoon juniper berries, coarsely chopped
1 whole organic chicken (5-6lbs), giblets removed
3 tablespoons of olive oil
Position 1 rack in top third of oven and second rack in bottom third of oven and preheat to 375°F.
Mix pancetta and juniper berries in medium bowl. Season to taste with salt and pepper. Fill chicken cavity with pancetta mixture. Tie the legs together. Place chicken in heavy large roasting pan. Rub 1 tablespoon olive oil over chicken and season with salt and pepper (Can be prepared 8 hours ahead. Cover and refrigerate).
Roast chicken on bottom rack in oven until golden and juices run clear when thickest part of thigh is pierced, about 1 hour 15 minutes.
Arrange beets in single layer on baking pan. Roast beets on top rack in oven until tender and begin to caramelize, stirring occasionally, about 40-45 minutes.
Transfer chicken onto a serving platter. Remove string. Scrape up any browned bits from bottom of roasting pan. Pour pan juices through sieve into 2-cup glass measuring cup. Spoon fat off top of pan juices. Spoon beets around chicken. Drizzle pan juices on chicken and serve.