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Party-Perfect Flavors to Savor with Friends

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) No matter the occasion, a good host knows that great food is the key to any party. These crowd-pleasing snacks and desserts are the perfect treats to make your gathering just a little sweeter.

Find more party-worthy recipes at Culinary.net.

A Naturally Sweet Party Treat

Easy-to-make Cinnamon Honey Buns are a delicious treat party-goers will adore. Naturally sweetened by the addition of honey, they make for a wonderful addition to any spread. Learn more about the health and flavor benefits of honey, and find delicious recipes, at honey.com.

Cinnamon Honey Buns13565_aPO

Recipe courtesy of the National Honey Board

Servings: 12

1/4       cup butter or margarine, softened and divided

1/2       cup honey, divided

1/2       cup chopped, toasted nuts (optional)

2          teaspoons ground cinnamon

1          pound frozen bread dough, thawed according to package directions

2/3       cup raisins

Grease 12 muffin cups with 1 tablespoon butter.

To prepare honey nut topping: Mix together 1 tablespoon butter, 1/4 cup honey and chopped nuts, if desired. Place 1 teaspoon topping in each muffin cup.

To prepare buns: Mix together remaining butter, remaining honey and cinnamon. Roll out bread dough onto floured surface into 18-by-8-inch rectangle. Spread filling evenly over dough. Sprinkle evenly with raisins.

Starting with long side, roll dough into log. Cut log into 12 slices, 1 1/2 inches each. Place one slice, cut-side up, into each prepared muffin cup. Set muffin pan in warm place; let dough rise 30 minutes.

Heat oven to 375 F.

Place muffin pan on foil-lined baking sheet. Bake 20 minutes, or until buns are golden brown. Remove from oven; cool in pan 5 minutes. Invert muffin pan to remove buns.

 

An Award-Worthy Snack

Whether you’re gearing up for awards season or spending an evening catching up on your favorite TV drama, there are plenty of small screen events that provide the perfect backdrop for a watch party. Gather your friends and family and get ready to tune in to a fun-filled evening with this delicious snack.

Since no party is complete without a delicious food spread, create finger foods that fit the theme of your viewing party. An iconic option like microwave popcorn is sure to be a crowd-pleaser because of its delicious flavor and versatility. Whether you create an enticing popcorn station with fun mix-ins or prepare mouthwatering snacks like festive Mini Popcorn Balls with Chocolate Fondue, microwave popcorn is always a party pleaser. Use a high-quality gourmet popcorn, such as Orville Redenbacher’s, which is the only leading brand that uses real butter. From buttery to sweet and savory, all varieties feature non-GMO, 100 percent whole-grain kernels that pop up lighter and fluffier than ordinary popcorn.

Pop onto orville.com to find more recipes for your watch party, or look for Orville Redenbacher’s on Facebook, Twitter and Instagram.

 

Mini Popcorn Balls with Chocolate ‘Fondue’13565_bPO

Prep time: 25 minutes

Servings: 12

1          bag Orville Redenbacher’s Smart Pop! 94 Percent Fat-Free Butter Microwave Popcorn

nonstick cooking spray

1/4       cup stick butter or margarine (1/4 cup = 1/2 stick)

1          package (10 ounces) marshmallows

1/2       teaspoon vanilla extract

1 1/2    cups light chocolate syrup

colored candy sprinkles (optional)

 

Prepare popcorn according to package directions. Remove all un-popped kernels. Spray large bowl with nonstick spray; add popped corn.

In medium saucepan over medium heat, melt butter. Add marshmallows and vanilla. Heat 5 minutes, or until marshmallows melt, stirring frequently. Pour over popcorn; mix well with spoon sprayed with cooking spray. Moisten hands with water before shaping popcorn mixture into 24 small balls, about 1/3-cup popcorn mixture each.

In small saucepan, heat chocolate syrup over medium heat 5 minutes, or until warm, stirring occasionally. Transfer to small, fondue-style pot.

Use wooden skewers or fondue forks to pick up popcorn balls and dip into chocolate and sprinkles, if desired.

 

An Un-beet-able Dessert

There’s nothing like a colorful dessert to cap off an evening of entertaining. These vibrant cupcakes don’t need artificial dyes to give them their red hue. The secret ingredient is beet, which adds coloring and packs fiber, manganese and iron. Find more healthful recipes perfect for any gathering at aicr.org.

 

Red Velvet Cupcakes13565_cPO

Reprinted with permission from the American Institute for Cancer Research

Servings: 12

1          cup canned beets, drained

1/2       cup reduced-fat buttermilk, divided

1/2       teaspoon white vinegar

1/2       teaspoon vanilla extract

3/4       cup, plus 2 tablespoons, unbleached all-purpose flour

6          tablespoons unsweetened natural cocoa, plus 1-2 tablespoons for decorating

1/2       teaspoon baking powder

1/2       teaspoon baking soda

1/2       teaspoon ground cinnamon

1/2       teaspoon kosher salt

1/3       cup canola oil, chilled

3/4       cup sugar

1          large egg, cold

Cream Cheese Frosting:

2/3       cup confectioners’ sugar

4          tablespoons reduced-fat cream cheese

1/2-1    teaspoon vanilla extract

Heat oven to 350 F. Drop paper liners into 12-cavity muffin pan.

Working knife up and down in measuring cup, coarsely chop beets. Place beets in blender, add 1/4 cup buttermilk and blend until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and blend to puree. Set beet mixture aside.

In small bowl, combine flour, 6 tablespoons cocoa, baking powder, baking soda, cinnamon and salt, and set aside.

In medium bowl, combine oil and sugar. With hand mixer on medium speed, mix until sugar is evenly moistened. Add cold egg and beat on high until mixture resembles mayonnaise and sugar is almost completely dissolved, 90 seconds. Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix, either on low speed or by hand until combined with wet ingredients.

Divide batter evenly among lined muffin cups, filling them about two-thirds full.

Bake cupcakes 28-30 minutes, or until tops feel springy. Immediately transfer cupcakes to wire rack and cool completely before frosting.

Ice cupcakes, using about 1 tablespoon frosting for each. Place remaining cocoa in strainer and sprinkle over frosted cupcakes. If desired, let cupcakes sit at room temperature to allow frosting to set, about 2 hours

Note: Frosted cupcakes can sit at room temperature for up to 12 hours.

To make Cream Cheese Frosting: In small bowl, work sugar and cream cheese together with wooden spoon or hand mixer until combined. Mix in vanilla.

Note: Frosting is best when refrigerated 8 hours or overnight, loosely covered, before using. It keeps in refrigerator 5 days.

 

Cinnamon Honey Bun photo

(photo courtesy of Getty Images)

Red Velvet Cupcakes photo

(photo courtesy of Getty Images)

 

April 5, 2017 |

Eat Your Way to Better Health

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) It seems like every week there is a new product claiming to promise nutrition and improve your health. However, there are some foods you likely already have on hand that can improve your diet quality and support clean-eating efforts.

Skip the total diet overhaul or the latest fad, and keep it simple by focusing on small but powerful changes to help you clean up your diet. Dairy products have always been cost-effective and nutrient-packed. These three tips can help you make the most of dairy’s health benefits.

Inspect the ingredient label. With just three ingredients, milk is the original clean and clear food, unlike trendy milk alternatives, which may contain up to 10 ingredients.

Examine the benefits beyond bone health. It’s widely known that dairy products provide calcium to build strong bones, but milk, cheese and yogurt actually provide a unique package of nine nutrients, including high-quality protein to support muscle health.

Explore its versatility. Dairy can be easily incorporated into meals and snacks to help make healthy and clean eating simple. Getting the recommended three servings of dairy every day is a cinch once you discover the possibilities.

Resolve to get three servings of milk, cheese and yogurt every day by pledging Dairy 3 for Me. You may be surprised how easy it is to create a healthier menu all day long. Try these ideas to get started:

  • Make milk your mealtime beverage. White, chocolate, strawberry; no matter the flavor, all milk provides the same nine nutrients.
  • Build a breakfast parfait with your favorite yogurt, fruit and whole grain cereal, or mix things up with milk or yogurt by blending a smoothie.
  • Sneak in healthier eating by pairing cheese with fresh fruit or vegetables. Research shows when cheese is coupled with these foods, it helps kids eat more of all of them.
  • After a workout, recover with a tall glass of chocolate milk, which studies have proven to be effective in aiding tired muscles.
  • Boost nutrition and flavor by adding shredded cheese to casseroles, soups and pasta dishes, or sprinkle on top of tacos and chili.

To find more delicious recipes to support your nutrition goals and to pledge Dairy 3 for Me, visit MidwestDairy.com.

Raspberry-Strawberry Yogurt Smoothie13584_A

Recipe courtesy of Midwest Dairy Association

Prep time: 5 minutes

Servings: 4

1          cup low-fat vanilla yogurt

1          cup unsweetened frozen raspberries

1          cup unsweetened frozen strawberries

3/4       cup low-fat milk

1          cup ice (about 12 cubes)

Blend all ingredients in blender until smooth. Serve immediately.

Pulled Pork Soft Tacos

Recipe courtesy of Midwest Dairy Association

Prep time: 8 hours, 35 minutes

Servings: 6

For pork:13584_B

2          pounds boneless pork loin roast

2          tablespoons brown sugar

1          tablespoon ground ginger

2          garlic cloves, smashed

1          small white onion, coarsely chopped

1/2       cup orange juice

2          limes, cut in half

For tacos:

1/2       cup nonfat sour cream

1          teaspoon cumin

2          scallions, trimmed and chopped

12        soft corn tortillas (6 inches each)

1 1/2    cups shredded reduced-fat Colby Jack

1          bag (8 ounces) shredded red cabbage

3/4       cup fresh salsa

Trim excess fat off roast. In small bowl, combine brown sugar and ginger; rub generously over roast. Place in slow cooker with garlic, onion and orange juice; cook on low heat 8 hours (or high 4-6 hours.)

Transfer pork to large bowl and shred with forks. Strain pork liquid from slow cooker and pour over pulled pork to moisten. Squeeze lime juice on top and mix well. Divide into 12 servings.

In small bowl, mix together sour cream, cumin and scallions.

Cover each corn tortilla with 2 tablespoons cheese; microwave 20 seconds. Top with pulled pork, 2 teaspoons sour cream mix, 1 1/2 tablespoons shredded cabbage and 1 tablespoon salsa. Fold and serve immediately.

March 29, 2017 |

Ramp Up Breakfast with Morning Protein

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In Good Taste

 

 

 

 

 

 

 

 

Add milk for simple, high-quality protein to help start your day right

(Family Features) Families across America want to make sure that they’re starting the day strong, and getting enough high-quality protein in the morning is a simple way to do so. A breakfast with protein is a great way to energize the morning, and adding it to your family’s routine doesn’t have to be complicated.

Simply add an 8-ounce glass of milk with 8 grams of natural protein plus other essential nutrients to your favorite breakfast foods for an easy, delicious way to help meet your morning protein goals.

Kids already love milk and it’s a naturally nutrient-rich, wholesome food that moms can feel good about pairing with breakfast. Plus, experts recommend 25-30 grams of protein for adults at every meal – so getting a high-protein breakfast, including milk, gives moms the energy they need to cross everything off their to-do lists. Parenting expert, pediatrician and mom of three, Dr. Tanya Altmann, recommends serving milk at breakfast for a source of high-quality protein in the morning.

“The morning is a great time to bring the family together and start the day off with a tasty breakfast. As a mom of three, I need breakfast options that are quick and easy but also nutritious,” Dr. Altmann said. “Serving my children whole-grain cereal and milk, healthy oatmeal with fruit or a smoothie made with milk guarantees that my family will get high-quality protein and other essential nutrients to start their day off strong.”

Bring a smile to your child’s face with this charming twist on a breakfast standard. Simply make instant oats with familiar flavors – cinnamon, vanilla and brown sugar – and top the bowl with a friendly bunny face. For more recipes and ideas, visit MilkLife.com.

Bunny-Faced Microwave Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb

 

1/3             cup instant oats13606

3/4             cup fat free milk

1/4             teaspoon cinnamon

1/4             teaspoon vanilla

1             teaspoon brown sugar

2/3             small banana

2             fresh blueberries

1/2             small strawberry

chocolate syrup (optional)

 

In microwave-safe bowl, stir together oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30 seconds-1 minute and stir.

Cut banana in half crosswise. Cut 1 1/8-inch thick coin slices from flat end of each banana half. Place slices in upper-third of oatmeal bowl, side-by-side, to make eyes. Top with 1 blueberry on each banana slice.

Place remaining banana halves at the top of the bowl, hanging off edge, to create ears.

Place strawberry in the middle of the bowl to make the nose then drizzle chocolate, if desired, to make mouth and whiskers.

Serve with 8-ounce glass of milk.

Nutritional information per serving: 320 calories; 2 g fat; 0 g saturated fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium (60% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

 

March 22, 2017 |

A Grape Idea

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In Good Taste

 

 

 

 

 

 

 

Flavorful fruit serves as heart-healthy snack, inventive ingredient

(Family Features) Grapes make the perfect snack: they are delicious, with a juicy burst of flavor, and are hydrating, easy to eat and portable. Additionally, grapes are good for you, offering a variety of nutritional benefits.

Grapes are a natural source of beneficial plant compounds, including antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium.

This healthy, handy fruit is also a versatile ingredient, making grapes a perfect way to enhance your favorite foods and recipes. With their delicately sweet flavor and vibrant hues of red, green and black, grapes lend a delicious and attractive addition to dishes from breakfast to dinner. The recipes that follow highlight the art of the possible with fresh grapes from California.

Find more recipes for every meal of the day at grapesfromcalifornia.com.

Grilled Ginger Salmon and Grape Rice Bowl13212_aPO

Servings: 4

4          boneless salmon fillets (3 ounces each), skin on

kosher salt

freshly ground black pepper

2          tablespoons unseasoned rice vinegar

1          tablespoon grated fresh ginger

1          tablespoon honey

2          teaspoons extra-virgin olive oil

2          cups mixed green and red California grapes, halved

2          scallions, thinly sliced diagonally

4          cups hot cooked brown rice

2          cups finely shredded green cabbage

1          teaspoon sesame seeds

reduced sodium soy sauce (optional)

Heat grill to high and oil grates. Sprinkle salmon with salt and pepper; set aside.

In small saucepan, combine rice vinegar, ginger, honey and olive oil, and bring to simmer over high heat. Stir in grapes and scallions, and season with salt and pepper. Set aside off heat.

Grill salmon, skin side up, 5-6 minutes. Turn and grill another 2-3 minutes, or until salmon reaches desired doneness.

Divide rice among four bowls and top with cabbage and salmon. Spoon grape mixture over top and sprinkle with sesame seeds. Serve with soy sauce, if desired.

Nutritional information per serving: 487 calories; 23 g protein; 69 g carbohydrates; 13 g fat (24% calories from fat); 3 g saturated fat (6% calories from saturated fat); 43 mg cholesterol; 301 mg sodium; 6 g fiber.

 

Hearty Quinoa Salad with Grapes and White Beans13212_bPO

Servings: 12

Quinoa

2          cups (12 ounces) quinoa

2          cups vegetable stock

2          cups water

Lemon Pepper Dressing

1/2       cup white wine vinegar

1/2       cup lemon juice

2          tablespoons olive oil

1          clove garlic

1 1/2    tablespoons honey

1 1/2    teaspoons lemon peel, grated

1          teaspoon salt

1/2       teaspoon coarsely ground pepper

Salad

4          cups California grapes

2          cups Chinese pea pods, cut in 1-inch pieces

2          cups canned small white beans, drained

1          cup diced celery

1/4       cup minced cilantro

1/4       cup Anaheim peppers, chopped

12        lettuce leaves

 

Rinse and drain quinoa. In large saucepan, combine with broth and water. Bring to boil, reduce heat, cover and simmer 10-15 minutes. Drain any remaining liquid.

To prepare dressing, combine vinegar, lemon juice, oil, garlic, honey, lemon peel, salt and pepper; mix well. Add 1/2 cup of dressing to quinoa; mix well and cool.

Add grapes, pea pods, white beans, celery, cilantro and peppers to quinoa and mix well.

Refrigerate until ready to serve. Serve on lettuce leaves.

Nutritional information per serving: 219 calories; 8 g protein; 40 g carbohydrates; 4 g fat (18% calories from fat); 0 mg cholesterol; 363 mg sodium; 5 g fiber.

 

Fruit Breakfast Crepes 13212_cPO

Servings: 6

Crepes

1/2       cup low-fat milk

1          egg

pinch of salt

3/8       cup (1.5 ounces) flour

1          tablespoon butter, melted

Filling

1 1/2    cups California grapes, halved

1 1/2    cups oranges, peeled, sliced and quartered

1          tablespoon sugar

1/8       cup orange juice or orange flavor liqueur

1          teaspoon grated orange peel

6          tablespoons nonfat sour cream

Cinnamon sugar

1          tablespoon granulated sugar

1/2       teaspoon cinnamon

In blender, combine milk, egg and salt; add flour and butter. Blend at high speed 1 minute.

To make filling, combine grapes, oranges, sugar, liqueur or juice, and orange peel; set aside.

Heat lightly-buttered 7-inch skillet or crepe pan over medium-high heat. Pour 3-4 tablespoons batter into pan; tilt to spread batter to cover bottom of pan. Cook over medium-high heat about 1 minute, or until batter is set. Turn crepe and cook about 30 seconds, or until lightly browned.

Fill each crepe with 1/2 cup of filling; fold in half or roll up. Top with 1 tablespoon sour cream and sprinkle with cinnamon sugar mixture.

Nutritional information per serving: 145 calories; 4 g protein; 26 g carbohydrates; 3 g fat (20% calories from fat); 1.7 g saturated fat (11% calories from saturated fat); 39 mg cholesterol; 80 mg sodium; 1.7 g fiber.

 

Roasted Squash and Grape Salad with Pesto13212_dPO

Servings: 4

24        ounces cubed butternut squash (1 1/2-inch pieces)

1          tablespoon extra-virgin olive oil

1          tablespoon chopped fresh rosemary

kosher salt

freshly ground black pepper

2          tablespoons reduced-fat prepared pesto

1 1/2    cups halved red or green California grapes

4          ounces bocconcini, drained and quartered

4          cups arugula

Heat oven to 425 F.

Place squash on sheet pan with sides and drizzle with oil, rosemary, salt and pepper. Mix well and roast until squash is browned and soft, about 25-30 minutes, turning after 15 minutes.

In large bowl, combine warm squash with pesto; add grapes and cheese and gently toss. Season with salt and pepper, to taste.

Divide arugula among four serving plates, top with squash mixture and serve.

Nutritional information per serving: 264 calories; 8 g protein; 33 g carbohydrates; 13 g fat (44% calories from fat); 5 g saturated fat (17% calories from saturated fat); 25 mg cholesterol; 223 mg sodium; 5 g fiber.

 

The Eyes Have It

Recent research from the Bascom Palmer Eye Institute at the University of Miami, funded by the California Table Grape Commission, suggests that eating grapes may help contribute to eye health. The laboratory study showed that a grape-enriched diet preserved the retina’s structure and function against damaging oxidative stress.

Findings from two earlier laboratory studies at different universities also showed that grape consumption helped protect the retina from deterioration.

March 15, 2017 |

Wining and Dining

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In Good Taste

 

 

 

 

 

 

 

 

Refreshing ideas for easy entertaining

(Family Features) Whether you’re hosting a small weekend get-together, a large holiday gathering or anything in between, entertaining friends and family will always provide an opportunity to create memories that last a lifetime. However, no host wants to miss out on the highlights because of an endless to-do list in the kitchen. With the right recipes and refreshments, it’s easy to throw a successful, enjoyable dinner party for both you and your guests.

One way to take the guesswork out of meal planning is by starting with the wine you’re planning to serve and working backwards. Chardonnay is a favorite varietal of many wine lovers and Edna Valley Vineyard has crafted award-winning, food-friendly Chardonnay from California’s central coast for more than 35 years. Featuring bright layers of white peach and apricot alongside notes of pineapple and brown spice, this white wine is a sure bet to complement a range of dishes and elevate any meal.

One savory example that pairs perfectly with Chardonnay is Grilled Panzanella Salad – a quick and delicious dish that can serve a small group using a few basic ingredients and leftover bread.

For more easy entertaining recipes and ideas, visit EdnaValleyVineyard.com.

Grilled Panzanella Salad13327_bPO

Serves: 4-6

Salad

8             ounces day-old sourdough bread

2             tablespoons extra-virgin olive oil

kosher salt

1             clove garlic

1             cup roasted red bell peppers, sliced into 1/2-inch pieces

1 1/2             cups yellow grape tomatoes, halved

1/2             cup Nicoise or Kalamata olives, halved if large

1/4             cup chopped fresh basil

1/4             cup grated Asiago cheese

Balsamic Vinaigrette

1 1/2             tablespoons golden balsamic vinegar

1/4             teaspoon minced garlic

1/4             cup extra-virgin olive oil

salt, to taste

pepper, to taste

Heat grill or grill pan to medium heat.

For salad: Cut bread into 1-inch thick slices. Brush both sides with olive oil and season with salt.  Grill bread on both sides until toasted and grill marks are present. When bread is cool enough to handle, rub garlic clove on both sides. Cut into 1-inch cubes.

In large bowl, combine bread, peppers, tomatoes, olives, basil and cheese.

For balsamic vinaigrette: In small bowl, combine balsamic vinegar and garlic. Whisk in olive oil in slow stream until combined. Season with salt and pepper, to taste.

Toss vinaigrette with salad and serve immediately. Garnish with additional fresh basil and grated cheese, if desired.

March 8, 2017 |

Connect Kids with Food for Healthy Habits

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) More than nine in 10 millennial moms think it’s important for their kids to learn about where their food comes from, and more than three-quarters of those moms actively do things with their kids to help learn just that, according to recent findings.

Building healthy habits is the top reason moms cite for encouraging more learning when it comes to food, according to research conducted by IPSOS on behalf of Cuties – the sweet little clementines. Even when the weather is colder outside, these tips make it fun for families to learn about where their food comes from and help encourage kids to eat healthy for a lifetime.

1.     Grocery shop together or go to a farmers market. Many cities now have year-round indoor markets, where together you can select fruits and veggies to try. Often the farmers are there, so you can learn about produce and get ideas for how to prepare unfamiliar items at home

2.     Cook with your kids. Find fun recipes that let them explore fresh foods where they can be creative. Find age-appropriate ways to involve them, like stirring or measuring, and encourage them to get hands-on with recipes, such as this fun Flower Salad recipe from registered dietitian Ellie Krieger.

3.     Explore the story of where some of their favorite foods come from. Kids learn and remember information when it comes in the form of a story. Cuties is giving families the chance to uncover those stories by encouraging them to submit questions using #AskAGrower on Facebook. Actual growers will answer with stories about how this sweet, seedless and easy-to-peel fruit is grown with care by their family of growers. A video series at cutiescitrus.com/our-story also helps bring the stories to life.

“Making learning about food fun is good for the whole family,” Krieger said. “It encourages kids – and parents – to explore new foods and be more connected to where their food comes from. It’s truly a ‘healthy’ conversation to have together.”

Flower Salad13541

Recipe courtesy of Ellie Krieger

Servings: 1

Flower:

1             Cuties clementine

9-10             thinly sliced strips red bell pepper, cut in 1-inch pieces

1/2             grape tomato

1             celery stick, cut to 3 inches

2             small leaves romaine lettuce

1             piece English cucumber, unpeeled, seeded and cut to 1 1/2 inches then thinly sliced

 

Dip:

2             tablespoons plain Greek yogurt

1/2             teaspoon honey

1/4             teaspoon fresh lemon juice

Peel clementine and separate sections almost all the way, leaving attached at the base. Place on plate with base down. Place piece of red bell pepper between each citrus section, and half tomato in center to form flower.

Place celery and lettuce leaves underneath as stem and leaves. Arrange cucumber slices below to represent grass.

In small bowl, stir together yogurt, honey and lemon juice.

Serve dip in dish alongside flower, or in a mound underneath cucumber slices.

Nutritional information per serving: 76 calories; 0.5 g total fat; (0.3 g saturated fat, 0.2 g poly fat); 4 g protein; 15 g carbohydrates; 2 g fiber; 2 mg cholesterol; 21 mg sodium.

 

 

March 1, 2017 |

Ripe for Pairing

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In Good Taste

 

 

 

 

 

 

 

(Family Features) Enjoying the bounty of harvest means creating dishes that celebrate the most intense character and flavors a region can deliver. Put a fresh twist on farm-to-table goodness by pairing two vine-ripened garden treasures: heirloom tomatoes and crisp, refreshing white wine.

Northern California’s Sonoma County is known for some of the nation’s finest vineyards. It’s also a culinary destination with a wide range of farms and artisan food purveyors. The Kendall-Jackson Wine Estate and Gardens offers the best of both: sampling wine while exploring the four-acre estate’s culinary garden, which offers a wide array of unique crops, including 150 varieties of heritage tomatoes.

Inspired by the annual Kendall-Jackson Heirloom Tomato Festival, which celebrates its 20th anniversary this year, these recipes are a twist on classic favorites, delighting the palate by pairing farm-fresh tomatoes with the perfect wine. A perfect accompaniment to grilled chicken, this simple tomato and mozzarella salad is only better paired with Chardonnay. Or, for an elevated take on an old southern favorite, serve up these fried green tomatoes with a glass of Sauvignon Blanc.

Find more pairing tips and recipes featuring seasonal ingredients at kj.com.

Heirloom Tomato and Mozzarella Salad 13386_A

Servings: 4

2 1/2    pounds heirloom tomatoes, mixed varieties

1/4       cup good quality extra-virgin olive oil

kosher salt, to taste

freshly ground black pepper, to taste

1/4       cup micro basil (or 1 dozen basil leaves, sliced and torn), divided

2          large balls fresh mozzarella, cut into wedges

flaked sea salt

Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.

Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay’s flavors of orchard fruit complement the sweetness of late summer tomatoes.

 

13386_BFried Green Tomatoes with Delice de la Vallee

Servings: 4

2          large unripe green tomatoes, sliced 1/2-inch thick

1          cup buttermilk

1/2       cup all-purpose flour

1/2       cup cornmeal

1          teaspoon kosher salt

1/4       teaspoon black pepper

2          tablespoons rice oil (or other neutral flavored oil)

1/4       teaspoon good quality sea salt

1/4       cup Delice de la Vallee

1          ounce trout caviar, for garnish (optional)

1          ounce purslane, picked

In medium bowl, soak tomatoes in buttermilk at least 30 minutes (or as long as overnight).

In large bowl, mix flour, cornmeal, kosher salt and pepper. Using tongs or fork, remove tomato slices from buttermilk and coat with cornmeal-flour mixture.

In 12-inch cast iron skillet, add oil and heat over medium-high heat. Place tomato slices in skillet in batches and fry until golden brown on both sides.

Place fried tomatoes on paper towel-lined plate and sprinkle with sea salt. Place tomatoes on serving plate and garnish with cheese, caviar, if desired, and purslane.

Serve immediately with Kendall-Jackson Vintner’s Reserve Sauvignon Blanc. The crisp Sauvignon Blanc matches the acidity in the tomatoes.

 

Note: Fromage Blanc, cream fresh or sour cream can be substituted for Delice de la Vallee.

February 22, 2017 |
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