Stuffed Chicken Balsamic Red Wine Reduction

INGREDIENTS

Stuffed Chicken
6 Boneless, skinless Chicken breasts, fillet removed
1 Garlic Cloves, finely minced
3/4 Cup Feta Cheese, crumbled fairly small
1/8 Cup Grated Asiago Cheese
12-14 Grape Tomatoes cut into 1/4's
6-8 Large Basil Leaves, coarsely chopped.
Pinch Salt and Pepper

Balsamic Red Wine Reduction
1 Cup Balsamic Vinegar
1 Cup Red Wine

DIRECTIONS

Stuffed Chicken
Preheat oven to 375F

Cut a large pocket into each chicken breast, careful not to cut all the way through, set a side. In a medium bowl, combine Feta, Asiago, minced garlic, sliced Grape Tomatoes, Basil and salt and pepper. Mix until evenly combined. Spoon about 2 Tbsp into each chicken breast, and place in a 11"X15" glass dish (if you do not have that size, just use 2 smaller dishes). Bake for 25 minutes and serve with Balsamic Red Wine Reduction spooned over the top.

Balsamic Red Wine Reduction
While Chicken is baking, combine in a medium sauce pan, balsamic vinegar and red wine. Bring to a boil, stirring regularly. Remove from heat once there is half the liquid left. Spoon over cooked chicken and serve.

Originally published in The Wine Cellar, August 2016.

White Wine Autumn Custards

INGREDIENT LIST

Caramel Sauce
1c Brown Sugar
1/2 c Half and Half
4 Tbsp Butter
1 Tbsp Vanilla
Pinch of Salt

Graham  Crust
1/2 c Graham Crumbs
1/4 c Granulated Sugar
1 Tbsp & 1 tsp Butter, melted
1/4 tsp Cinnamon
1/8 tsp Nutmeg

Custard
2 c  Milk (Homogenized)
2 Tbsp  Corn Starch
6 Tbsp  Granulated sugar
2 Yolks
2 Tbsp  Butter
1 tsp Vanilla
Pinch of Salt

Poached Apples
2 Large Granny Smith Apples
1 Tbsp  Lemon Juice
2 c White Wine (Off-Dry)
1 c Water
3/4 c Granulated sugar
1/4 tsp  Cinnamon
1/8 tsp Fresh Grated Ginger

1/4 c Pecans, chopped for Garnish


DIRECTIONS

For caramel sauce, combine sugar, cream, salt and butter into sauce pan over medium heat. Stir slowly but constantly until mixture blends and starts to thicken, about 5-7 minutes. Remove from heat to add vanilla, return to heat to allow it to thicken a little more. About 1-2 minutes. Pour into a glass container and refrigerate till ready for use.

For graham crust, preheat oven to 350F. Take a baking sheet and place 4, 3 ½ inch diameter ramekin dish on it. In a small mixing bowl combine graham crumbs, sugar, cinnamon and nutmeg. Take 1 Tbsp and 1 tsp butter and melt. Pour melted butter over crumb mixture and blend well. Put 4 Tbsp of graham mixture into each ramekin. Using the back of your tablespoon, press crumbs along the bottom and up to half way up the dish, thinning it as you move up. Bake 10-15 minutes or until lightly browned. Allow to cool as you make custard.

For the custard, separate egg yolks and put into a medium bowl and whisk in 1/2 c milk. Set aside. Then in a sauce pan, combine sugar, cornstarch and salt. Slowly whisk in milk a little at a time to avoid lumps. Over medium heat, stirring constantly, bring to simmer and remove from heat. Leave burner on. Spoon 1/2 c of hot mixture at a time into set aside egg milk mixture. Mix well with each addition till no more is left in pot. Return custard into sauce pan and return to heat, stirring slowly to thicken. About 4-6 minutes. Pour custard into each graham crust ramekins and press a small piece of saran onto each custard surface so skin doesn’t form. Refrigerate till ready for about an hour or till ready to serve.

For the poached apples, in a shallow dish pour lemon juice in. Peel, core and slice each apple and toss slices in lemon juice to stop browning. Remove apple slices and  place them in a medium bowl. Pour 1 c white wine over apple slices and let sit for approx. 15 minutes to really absorb the flavour of the wine. Remove apples and pour wine into sauce pan with remaining wine, water, sugar ginger and cinnamon. Heat over medium heat until sugar dissolves. Simmer for 5 minutes, then add apples, cover and simmer 4 minutes or until tender. Remove from heat and let cool.

Take chopped pecans and toss in a warm frying pan. Over medium high heat, toss them until they become toasted. Watch carefully.

Once ready for serving, take saran off custard and top with poached apples, drizzle with caramel sauce and sprinkle with toasted pecans.

Originally published in The Wine Cellar October 2015.

White Wine Lemon Poppy Seed Loaf

INGREDIENT LIST

1 1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp poppy seeds
3 eggs
1 c sugar
2 tbsp butter
1 tsp vanilla
1/3 c lemon juice
1/2c White wine ( use a wine that has citrus notes)
1/4c coconut oil
Zest of one lemon

Lemon Glaze
1 c powdered sugar plus 1 tbsp
2 tbsp Milk
1 tsp Lemon Juice

DIRECTIONS

Poppy Seed Loaf
Preheat oven to 350 degrees.

Combine flour, baking soda, baking powder, poppy seeds and salt in a large bowl.

Using a mixer in a separate bowl, combine butter and sugar. Add eggs and mix until fluffy.

Then add vanilla, lemon juice, zest and white wine.

Combine the wet ingredients into the dry, then add oil. Mix until smooth.

Pour batter into a greased and floured loaf pan and bake for 40-45 min until toothpick comes out clean.

Lemon Glaze
Combine powdered sugar, milk and lemon juice in bowl and beat on low with a mixer.

When loaf is cool, pour glaze and allow to set before slicing. Enjoy!

Originally published in The Wine Cellar May 2015

Red Wine Brownies

INGREDIENT LIST

Brownies
3.5 oz semi sweet chocolate, chopped
1/2 c butter
1/2 c red wine or port
1/2 c brown sugar
1/4 c sugar
2 eggs
1/2 c flour + 2 tbsp
1/4 c cocoa
1/4 tsp salt
1/2 tsp Vanilla

Glaze
2.5 oz semi sweet chocolate
1 Tbsp butter
3 1/2 Tbsp red wine or port


DIRECTIONS

Brownies
Grease and flour 8X8 pan and preheat oven to 350F.

Melt butter and chocolate either in double boiler or in the microwave in 40 sec intervals, until smooth. Set aside.

In a medium bowl, combine flour, cocoa and salt. Set aside.

In a large bowl, whisk together eggs, sugars, and vanilla. Once well combined, add wine. Now add the flour mixture, and whisk till batter is smooth and has thickened slightly.

Pour into prepared pan and bake for 30 min. Depending on oven, you might need more time. If needing more time after 30 minute marker, watch brownies. A undercooked brownie is better than a overcooked brownie. These brownies are very moist and fudgy.

Glaze
In a microwave safe bowl or glass measuring cup (I like the glass measuring cup, it’s easier to pour), melt chocolate in microwave for 40 second intervals until smooth.

Next, stir in butter. Then add wine until well combined (if it looks like the chocolate is slightly pulling away from wine, it is ok as it will come together once cooled).

Now pour over warm, not hot, brownies. Make sure you tilt pan side to side to ensure entire brownie is coated.

Allow to cool and slice into approximately 1.5 inch squares. Store in an airtight container for up to a week, if they last that long ;)

Originally published in The Wine Cellar April 2015.