Roasted Chicken with Cippolini
Adapted from www.williams-sonoma.com.
When roasted, cipollini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.
- 2 Tbs. minced fresh rosemary, plus 1 sprig
- 1/4 tsp. coarse salt
- 1/4 tsp. black pepper
- 1 chicken, halved, backbone removed
- 5 Tbs. olive oil, divided
- 3/4 cup dry white wine, divided
- 1 lb. cippolini onions, peeled and trimmed
- 6 cloves garlic, minced
- 1/4 cup chicken stock
Directions: Combine the minced rosemary, salt, and pepper in a small bowl. Gently loosen the skin from the chicken and spread half of the rosemary mixture under the skin. Coat the outside of the chicken halves with a tablespoon of olive oil each, then rub with the remaining rosemary mixture. Place each chicken half in a resealable plastic bag and add 1/4 cup of white wine to each bag. Seal the bags tightly and place in the refrigerator for 2 hours.
Reserving the marinade, remove the chicken from the bags. Pat the chicken dry with paper towels, and sprinkle generously with salt and pepper. Preheat oven to 375˚F.
In a wide, deep, ovenproof frying pan, heat 2 tablespoons of olive oil over medium heat. Place the chicken halves breast side down in the pan (one at a time if necessary) and brown for about 5 minutes. Transfer to a dish and set aside.
In the same pan, sauté the onions for about 20 minutes, stirring occasionally, until softened and golden. Reduce heat to medium-low, add the last tablespoon of olive oil, and stir in the minced garlic. Pour the reserved marinade, the last 1/4 cup of wine, and the chicken stock into the pan. Scrape up any browned bits from the bottom of the pan. Transfer the chicken halves back into the pan, cover, and place in the oven. Roast about an hour, basting occasionally, until a thermometer inserted into the thickest part of the thigh, away from the bone, reads 170˚F. Remove chicken from oven and place on a cutting board. Loosely cover with aluminum foil and allow to rest for 20 minutes.
Return the pan to the stovetop over medium heat. Add the sprig of rosemary and cook 3-5 minutes, until aromatic. Discard the rosemary. Season the sauce to taste with salt and pepper. Carve the chicken, and serve with the sauce. 4 servings.
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Balsamic-Glazed Cipollini with Lemon and Bay Leaves
Adapted from www.foodandwine.com.
Coated in a tangy vinegar glaze, these are called cipollini agrodólce in Italian (agro means sour, and dólce means sweet). Serve alongside any rich roasted meat dish.
- 1/3 cup sugar
- 1 Tbs. water
- 4 Tbs. butter
- 1/2 cup plus 2 Tbs. balsamic vinegar, divided
- 11/2 lb. cipollini onions
- Zest of 1 lemon
- 2 bay leaves
- 3 cups chicken stock
- Salt & pepper
Directions: Stir the sugar and water together in a large pot, and heat over a medium flame. Cook without stirring for 5 minutes, until an amber caramel forms. Remove from heat, then stir in the butter and 1/2 cup of the balsamic vinegar. Return to heat and cook until the caramel melts. Add the onions, lemon zest, bay leaves, and chicken stock to the sugar and butter mixture, then bring to a boil. Sprinkle with salt and pepper, then lower the heat and simmer over low heat for 1 1/2 hours, stirring occasionally, until the onions are very tender and the liquid is syrupy. Stir in the last 2 tablespoons of balsamic vinegar, season to taste with salt and pepper, and serve.
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Adapted from www.loveandlemons.com.
In spite of its name, this is really more of a baked custard, redolent with apples, brown sugar, and cinnamon.
- 2 Tbs. butter
- 1/4 cup brown sugar
- 1/2 tsp. cinnamon
- 3 large eggs
- 1/2 cup milk
- 2 Tbs. flour (any variety)
- 1/4 tsp. baking powder
- 3 apples, peeled, cored, and sliced
Directions: Preheat oven to 375˚F. Combine the cinnamon and brown sugar in a small dish. Set aside. In a large bowl, whisk together the eggs and milk. In a separate bowl, mix the flour and baking powder together. Add the flour mixture to the egg mixture and stir. Melt the butter in an oven-proof skillet over medium heat. Place the apple slices in the skillet and sprinkle with 1 tablespoon of the brown sugar-cinnamon mixture. Cook, stirring occasionally, about 5 minutes. Pour the egg mixture over the apples, then sprinkle evenly with the remaining brown sugar mixture.
Bake 18-20 minutes, until lightly golden and puffy. Serve hot, sprinkled with some powdered sugar if you’d like. Makes two large portions.
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Chopped Salad with Quinoa, Sweet Potatoes, and Apples
Adapted from www.foodandwine.com.
This is a substantial and filling autumnal salad that can easily be served as a main dish.
- 2/3 cup quinoa
- 1 lb. sweet potatoes, diced
- 6 1/2 Tbs. olive oil, divided
- 1/4 cup apple cider vinegar
- 1 1/2 tsp. Dijon mustard
- 2 large apples, diced
- 8 cups baby greens
- 1/4 cup flat leaf parsley, finely chopped
- 1/4 red onion, thinly sliced
Directions: Preheat oven to 400˚F. Rinse the quinoa with cold water in a fine-mesh sieve. Transfer to a medium pot and cover with 1 1/3 cups of water. Bring to a boil, then turn heat down to a simmer, cover, and cook until liquid has absorbed, about 15-18 minutes. Fluff the quinoa with a fork, transfer to a large bowl, and set aside. Spread the sweet potatoes out on a rimmed baking sheet, and drizzle with a tablespoon of the olive oil. Sprinkle with salt and pepper, and toss gently to coat. Bake in the upper third of the oven until golden and tender, 25-30 minutes. Allow to cool at room temperature.
In a small mixing bowl, whisk together the remaining 5 1/2 tablespoons of olive oil, apple cider vinegar, mustard, and salt and pepper. Add the roasted sweet potatoes to the quinoa. Add the diced apples, baby greens, chopped parsley, and sliced red onion. Drizzle with the dressing, and toss well to coat. Serve immediately.
Note: If you’re preparing this salad ahead of time, combine everything except for the baby greens and parsley. Toss with the greens and parsley just before serving. Serves 4.
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Pear and Buckwheat Pancakes
Adapted from Good to the Grain by Kim Boyce.
These pancakes are gently scented with pear. For best results, make sure the pears you use are ripe and fragrant.
- 1 cup buckwheat flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup all-purpose flour
- 3 Tbs. sugar
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 4 Tbs. butter, melted, cooled, divided
- 2 large, firm pears, peeled if desired, grated
- 1/2 cup honey
Directions: Sift the flours, sugar, baking powder, and salt together in a large bowl. Stir well. In a medium bowl, combine the buttermilk, milk, and half of the melted butter.
Fold in the grated pears with their juices, then add the wet ingredients to the dry ingredients. Stir just until combined—don’t over-mix. Heat a cast iron pan or griddle over medium heat. Add the batter in 1/4-cupfuls. When the tops of the pancakes start to bubble, flip and cook other side until golden brown. Wipe the pan in between batches, and if needed, add a little butter to the pan. Stir the honey and the last 2 tablespoons of melted butter together in a small bowl.
Serve the pancakes hot, with honey butter. Makes 12 pancakes.
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Honey and Thyme Roasted Pears
Adapted from www.sproutedkitchen.com.
Sprinkle this delicious dessert with some granola, and it could pass for breakfast, too.
- 3 ripe pears, sliced in half lengthwise, seeds scooped out
- 2 Tbs. butter
- 1/2 cup honey plus 2 tablespoons
- 1 tsp. vanilla extract
- 2 Tbs. brown sugar
- 1/3 cup thyme sprigs, fresh
- 8 oz. whipping cream
- 1 tsp. cinnamon
- 3/4 cup plain yogurt, preferably Greek
Directions: Preheat oven to 450˚F. Heat a heavy, ovenproof skillet. Melt the butter, then stir in half a cup of the honey, vanilla, brown sugar, thyme sprigs, and a pinch of salt. Bring to a gentle simmer, and cook, stirring constantly, for 2 minutes.
Arrange the pears cut side down in the skillet. Simmer for 2-3 minutes, then flip over and transfer the skillet to the middle rack of the oven. Bake 12-15 minutes, until the pears are tender and the sauce is deeply golden and caramelized.
While the pears are in the oven, beat the whipping cream with an electric mixer until stiff. Fold in the remaining 2 tablespoons of honey, a pinch of salt, and cinnamon. Beat one more minute, and then fold in the Greek yogurt.
Serve the pears piping hot, drizzled with some of the honey-brown sugar sauce and topped with the yogurt cream.
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