Honey Ginger Chicken with Maple Balsamic Brussels Sprouts
Wine Pairing: Chateau Du Poncie Beaujolais
Serves 4
For the chicken:
4 boneless chicken breasts, skin on and wing bone attached (or use boneless/skinless if preferred)
2 tablespoons olive oil
1/2 cup honey
1/2 teaspoon fresh grated ginger
1. Trim any excess fat from the breast. In a hot skillet over medium high heat add the olive oil and heat up for a minute.
2. Place the chicken breasts skin side down into the skillet and brown lightly. Turn the chicken over and allow to sit in the skillet with heat off.
3. Brush honey glaze over skin side of chicken and place in oven heated to 350 degrees F. Every few minutes brush the chicken with honey glaze until the breasts are completely cooked, about 15-18 minutes. Pour remaining glaze over chicken as it rests.
For the honey glaze:
1. In a small sauce pot or sauté pan, combine honey and fresh grated ginger. Heat on low to medium heat for 5 minutes to allow the ginger and honey to infuse. Set aside.
For the Brussels sprouts:
1/4 pound applewood smoked bacon, cut into small pieces
2 cups fresh Brussels sprouts
1 quart water
2 tablespoons salt
1 tablespoon olive oil
Pinch of granulated sugar
1/2 cup dark balsamic vinegar
1/4 cup maple syrup
For the maple balsamic syrup:
Combine balsamic vinegar and maple syrup; bring to a boil in heavy-bottomed sauce pot. Allow the vinegar to reduce to half the original volume. Set aside. (Can be made a day or two in advance and stored at room temperature in a sealed container.)
For the Brussels sprouts:
1. Cook the bacon bits in sauté pan until brown. Reserve.
2. Trim and wash the Brussels sprouts.
3. Combine water and salt in a sauce pot and bring to a boil. Add Brussels sprouts and cook 3-4 minutes. Remove sprouts and chill in ice bath.
4. Heat a sauté pan over medium high heat and add olive oil. When the oil begins to smoke, add the Brussels sprouts. Toss in the pan a few times, then add the sugar.
5. Drizzle with balsamic syrup. Add the bacon bits and season to taste.
Acorn Squash with Cider Brais
Wine Pairing: Rhone Valley French Viognier
Serves 4
For the acorn squash:
4 acorn squash
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
(Or substitute pumpkin pie spice for spices)
4 tablespoons unsalted butter
1 quart apple cider
2 cups lentils
1. Cut the top third off of the squash and remove seeds from inside. Seeds can be washed and toasted for garnish if desired.
2. Sprinkle spices inside the squash. Divide the sugar evenly in all squash and place 1 tablespoon butter inside each squash.
3. Bake in a 350-degree oven for 35-45 minutes. Keep warm until serving.
4. In a sauce pot combine apple cider and lentils; cook on medium heat, simmering lentils uncovered until cooked through, about 30 minutes. Place the lentils inside the squash and reheat for 20 minutes in 350-degree oven.
For the kale:
8 ounces fresh kale
2-3 tablespoons olive oil
2 teaspoons kosher salt
1/4 teaspoon ground pepper
1. Thoroughly wash kale and dry using a salad spinner.
2. Lay kale out on a sheet tray and drizzle with olive oil. Season with salt and pepper and toss lightly. Place in 350-degree oven for 15-20 minutes, or until kale becomes crisp.
Pan Roasted Cabbage with dried cranberries, apricots, and walnuts
Wine pairing: Nessa Albarino
Serves 4
For the cabbage:
3 tablespoons olive oil
1 quart rough chopped green cabbage
1 tablespoon unsalted butter
2 tablespoons granulated sugar
1/4 cup dried cranberries (such as Craisins)
1/4 cup dried apricots, cut into pieces
1/2 cup English walnuts
1. Preheat a large skillet on high heat and add olive oil. When oil begins to lightly smoke, add the cabbage making sure not to have too much in the skillet that will cause the cabbage to steam rather than pan roast.
2. Sprinkle with sugar and toss frequently. Cabbage should begin to brown in the skillet after a few minutes.
3. Add the remaining ingredients and heat for an additional 3-4 minutes.
4. Toss in the butter until melted.
Fall Flavors & Wine Pairings
- For roasted fall vegetables like pumpkin and butternut squash, try a chardonnay such as The Prisoner Blindfold from Napa Valley.
- With roasted poultry, pair a pinot noir like Lucien Jacob Savigny, from Burgundy, France.
- Dishes with dried fruits like cranberries and figs work well with zinfandel. Painter suggests Four Virtues from Bourbon Barrel in Lodi, California.
- Warm spices like cloves, ginger, nutmeg, and cinnamon call for pinot noir such as one from Soter Vineyards in Willamette Valley, Oregon.
