Crostini with Fig Spread and Bubbled Brie
Prep time: 10 minutes.
Cook time: 40 minutes.
3/4 cup stemmed and chopped dried figs (slightly heaping)
3/4 cup Mirassou California Pinot Noir
1 1/2 tbsp. honey
2 lemon slices, seeds removed
24 (1/4-inch thick) baguette slices, cut on the diagonal
2 tbsp. walnut or extra virgin olive oil
1/2 lb. cold Brie, thinly sliced
1 1/2 tbsp. chopped fresh thyme
Combine figs, wine, honey and lemon slices in medium saucepan. Bring to boil, then reduce heat and cook, covered, over low heat 30 minutes. Let cool slightly, then puree in food processor or blender.
Brush bread slices with oil and place oil-side down on large baking sheet. Spread about ½ tablespoon fig spread on each baguette slice and top with equal amounts of Brie, then top with thyme. Bake at 450°F 8 to 10 minutes or until cheese is melted and bubbly.
Makes 24 appetizers.
Pairing Suggestion: Pairs with Mirassou® California Pinot Noir.
Wednesday, December 21, 2011
Wine pairing
This is a link to a user wine pairing site, check it out! http://www.mirassou.com/recipes/wine-pairing-and-suggestions.asp
Holiday Wine Pairing
This sounds tasty..............
Chicken in Tomato & Olive Braise
Wine Inspired RecipesChef Katz' Chicken in Tomato & Olive Braise
Prep time: 15 minutes.
Cook time: 30 minutes.
6 chicken thighs, 5-6 ounces each
2 teaspoons kosher salt, more to taste
Freshly ground black pepper to taste
2 tablespoons olive oil
3 cloves garlic, sliced about 1/8th inch thick
1 medium yellow onion, thinly sliced
1 pinch hot pepper flakes, or to taste
1/2 teaspoon ground fennel seed
1/4 cup Mirassou Pinot Noir
1 large can (1 pound 12 ounces) excellent quality diced tomatoes in juice
2 teaspoons brine-packed capers, rinsed
1 cup whole pitted green olives, rinsed
1 ounce Parmigiano Reggiano cheese, shaved with a vegetable peeler
1 loose cup whole parsley leaves, plucked from the stem
Preheat an oven to 325 degrees. Select a 3 to 4 quart oven-safe baking dish, and set it aside. Heat a large, heavy skillet over a medium-high burner. While the pan is heating, season the chicken with the salt and freshly ground black pepper. Add the olive oil to the skillet, allow it to heat through, then add the chicken pieces skin-side down. Cook until crisp and golden, about 5 minutes, then turn and brown equally on the other side, about 4 minutes. Remove the chicken to a plate.
Pour off all but about 2 tablespoons of the fat from the skillet, and return it to the stovetop over medium heat. Add the garlic and onion, and stir often for 3 minutes, or until it smells sweet. Stir in the pepper flakes and fennel. Deglaze with the wine, stirring against the bottom of the pan with a wooden spoon to release the browned juices. Add the tomatoes, capers and olives, and bring the skillet to a simmer. Cook for five minutes, stirring occasionally. Adjust the seasoning to taste, then pour the tomato mixture into the oven-safe baking dish. Arrange the chicken pieces over the tomato mixture, skin-side up, and sprinkle the shaved cheese over the chicken. Place the baking dish on the center rack of the oven and cook for 10 minutes, or until a thermometer reads 160 degrees in the center of the largest piece of chicken.
Garnish the dish with parsley leaves and a drizzle of extra virgin olive oil. Serve with soft polenta or your favorite short pasta, and a crisp green salad.
Serves 6.
Pairing Suggestion: Pairs with Mirassou® California Pinot Noir
Chicken in Tomato & Olive Braise
Wine Inspired RecipesChef Katz' Chicken in Tomato & Olive Braise
Prep time: 15 minutes.
Cook time: 30 minutes.
6 chicken thighs, 5-6 ounces each
2 teaspoons kosher salt, more to taste
Freshly ground black pepper to taste
2 tablespoons olive oil
3 cloves garlic, sliced about 1/8th inch thick
1 medium yellow onion, thinly sliced
1 pinch hot pepper flakes, or to taste
1/2 teaspoon ground fennel seed
1/4 cup Mirassou Pinot Noir
1 large can (1 pound 12 ounces) excellent quality diced tomatoes in juice
2 teaspoons brine-packed capers, rinsed
1 cup whole pitted green olives, rinsed
1 ounce Parmigiano Reggiano cheese, shaved with a vegetable peeler
1 loose cup whole parsley leaves, plucked from the stem
Preheat an oven to 325 degrees. Select a 3 to 4 quart oven-safe baking dish, and set it aside. Heat a large, heavy skillet over a medium-high burner. While the pan is heating, season the chicken with the salt and freshly ground black pepper. Add the olive oil to the skillet, allow it to heat through, then add the chicken pieces skin-side down. Cook until crisp and golden, about 5 minutes, then turn and brown equally on the other side, about 4 minutes. Remove the chicken to a plate.
Pour off all but about 2 tablespoons of the fat from the skillet, and return it to the stovetop over medium heat. Add the garlic and onion, and stir often for 3 minutes, or until it smells sweet. Stir in the pepper flakes and fennel. Deglaze with the wine, stirring against the bottom of the pan with a wooden spoon to release the browned juices. Add the tomatoes, capers and olives, and bring the skillet to a simmer. Cook for five minutes, stirring occasionally. Adjust the seasoning to taste, then pour the tomato mixture into the oven-safe baking dish. Arrange the chicken pieces over the tomato mixture, skin-side up, and sprinkle the shaved cheese over the chicken. Place the baking dish on the center rack of the oven and cook for 10 minutes, or until a thermometer reads 160 degrees in the center of the largest piece of chicken.
Garnish the dish with parsley leaves and a drizzle of extra virgin olive oil. Serve with soft polenta or your favorite short pasta, and a crisp green salad.
Serves 6.
Pairing Suggestion: Pairs with Mirassou® California Pinot Noir
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