Category Archives: Wine Pairings

Butternut Squash Recipe Paired with Chardonnay!

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If you’re looking for an easy and yummy Thanksgiving side dish, look no further! We just love this Roasted Butternut Squash recipe by Chef Jonathan Dille at The Grange, featured in Edible Rhody Magazine. Prepare the day before, and warm it up when you’re ready to serve. Now, what wine to pair with this dish? It’s especially delicious with Aviary Chardonnay!

The Aviary Chardonnay is not the big oaky/buttery type, but more restrained with flavors of ripe apple and pear.  The rich body of the Chardonnay will stand up to the beautiful flavors of the squash and meld perfectly with the seed mixture.

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ROASTED BUTTERNUT SQUASH WITH FRESH CRANBERRIES & TOASTED SEEDS
Chef Jonathan Dille, The Grange, Providence

This is a quick, easy and delicious dish for Thanksgiving. You can prepare it the night before and simply warm it up the next day.

1 medium–large Butternut squash, washed, peeled and cut into ½-inch cubes
1 tablespoon safflower oil
2 teaspoons kosher or sea salt
1 cup fresh cranberries
¼ cup sunflower seeds, hulled
¼ cup sesame seeds
¼ cup poppy seeds
¼ cup pepita seeds
¼ cup maple syrup

Preheat oven to 400°.

Toss squash cubes with oil and salt. Place on a baking sheet in a single layer.

Bake for 25–30 minutes, stirring occasionally, until squash is soft and lightly browned. Remove from oven, add cranberries and let cool. Once cool, place squash into a baking dish for reheating the next day.

To reheat, preheat oven to 425°. Mix seeds together in a medium bowl. Sprinkle the seed mix evenly over the squash. Drizzle dish with ¼ cup maple syrup or to taste. Bake for 20 minutes, or until seeds are toasted. Serves 6.

Enjoy!

Cheers, 

The Bottles Team

Malbec Paired with Cornbread & Chorizo Stuffing!

stuffingSometimes, it’s fun to do a twist on your traditional Thanksgiving dishes, and Edible Rhody’s Corn Bread and Chorizo Stuffing recipe is a great choice to liven things up. Enjoy with a big glass of rich, delicious Malbec!

The little bit of spice from both the chorizo and the cayenne and the big ripe fruit flavors of La Posta Pizzella Vineyard Malbec will be perfect together.  Plus, if you are going to slather the stuffing in gravy, you’ll be glad you have this beautiful Malbec to cut through all the richness.

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CORN BREAD AND CHORIZO STUFFING
Owners Nick & Tracy Rabar, Avenue N American Kitchen & The Pantry at Avenue N, Rumford

You’ve got to have some fun and break tradition from time to time. This recipe came from that style of thinking—and it’s a great example of our ever-evolving Thanksgiving menu. It feeds a big crowd but can be divided easily.

½ loaf (8-inch length) Seven Stars pain de mie or other quality, dense white bread, cubed
1 small loaf (4 cups) corn bread, cubed
2 tablespoons extra-virgin olive oil
1 Vidalia onion, peeled and diced
2 jalapeño peppers, seeded and diced
1 red Bell pepper, seeded and diced
2 stalks celery, diced
4 small cloves garlic, peeled and minced
1 pound chorizo, casing removed
2 ears (1 cup) sweet corn, removed from cob
2 scallions, finely sliced
8 sprigs fresh thyme, stems removed
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 teaspoons kosher or sea salt
2–3 teaspoons Tabasco, or to taste
2 tablespoons honey
2 sticks (½ pound) unsalted butter, melted
2–4 cups chicken stock

Preheat oven to 350°.

Spread cubed breads on 2 large sheet pans, being careful not to crowd. Bake until lightly toasted, approximately 20 minutes. Remove from oven and cool.

Grease a large baking dish that doubles for serving. Heat olive oil in a large sauté pan over medium heat. Add onions, jalapeños, red pepper, celery and garlic and sauté until the onions are translucent (5 minutes). Add chorizo and stir to break up into small pieces until cooked through. Add corn and scallions; sauté another 5 minutes. Add cubed bread, thyme, chili powder, paprika, cayenne, salt, Tabasco, honey and butter and toss well. Add chicken broth until desired consistency is met. Stuffing should be moist but not soupy. Check for seasoning. Spoon stuffing into baking dish and bake uncovered for 40 minutes.
Makes approximately 15 cups or 12 servings.

I know my mouth is watering… Happy cooking!

Cheers, 

The Bottles Team

Sutto Prosecco & Holiday Salads!

carrot_webA glass of bubbly is a great way to start your Thanksgiving dinner! We’re digging on Sutto Prosecco (from our Top 9 Thanksgiving Wine List) — it’s fresh, vibrant, and a treat everyone will enjoy along with special holiday salads. Try pairing it with Edible Rhody’s Rainbow Carrot Salad with Toasted Cumin Vinaigrette, featured in their recent fall issue. 

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The Prosecco is a perfect match with the earthy sweet carrots, crunchy crisp radishes and salty/sweet feta cheese. The lively bubbles are a lively contrast to the flavors of the veggies and the savory qualities of the cumin vinaigrette.  A great way to start the meal!

RAINBOW CARROT SALAD WITH TOASTED CUMIN VINAIGRETTE
Ben Wood, WildWood Catering, Kingston

Thanksgiving falls right at a wonderful time of the New England harvest. Flavorful rainbow carrots are among the bounty. Serve this raw carrot salad at your feast as a vibrant contrast to the traditional Thanksgiving fare.

Salad:

2 pounds rainbow carrots, well-washed
¼ cup fresh chives, cleaned and chopped
¼ cup flat-leaf parsley, cleaned and chopped
6–8 Breakfast radishes
1 cup (¼ pound) Narragansett Creamery Salty Sea Feta, crumbled
Grated zest of ½ lemon
Kosher or sea salt
Freshly ground black pepper
Edible flowers (optional)

Dressing:

½ teaspoon ground cumin
3 tablespoon sugar
¼ cup apple cider vinegar
½ cup extra-virgin olive oil

For salad, trim carrot tops and, using a vegetable peeler, shave the carrots lengthwise into long, thin 3- to 4-inch ribbons. Place carrot ribbons into bowl. Toss in herbs with carrots. Slice radishes lengthwise as thin as possible; use mandolin if accessible.

For dressing, heat small skillet on medium heat for 1 minute, add ground cumin and cook for 1 minute, shaking pan constantly, or until cumin is slightly darkened and fragrant. In a small bowl add vinegar and sugar together, then whisk in toasted cumin and olive oil. Add a pinch of salt and pepper to taste.

To serve, season carrots and herbs with dressing just before serving and top with feta cheese, shaved radishes, a sprinkle of salt, pepper and lemon zest. Garnish with edible flowers if possible—we love Indie Growers in Bristol! Serves 6–8 people as a first course.

Enjoy this fun and creative dish! Cin Cin!

Cheers, 

The Bottles Team

Top 9 Thanksgiving Wines!

What wines pair best with a Thanksgiving Feast?

The simple answer is that the very best pairings are the wines that you like best. A typical Thanksgiving Dinner has so many different flavors on the table that it is nearly impossible to pick just one go-to wine that will pair with absolutely everything.  We recommend choosing 3 or 4 of your favorites, open them all at once and let your guests choose the wine they want to drink.   

If that isn’t enough of an answer for you, then ask us your specific food pairing questions — it’s our passion! And we love to share our passion and knowledge with anyone who will listen – both experts and novices alike.

All of us at Bottles have been thinking about Thanksgiving all year, and can give you an emphatic guarantee that all nine wines on this list will be the perfect complement to your dinner.  So relax, with so much to worry and think about, at least you know that the wine will be perfect!

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Top 9 Wines

Listed in order of lightest to heaviest:

Sutto Prosecco – Holy Wow! Very fresh, vibrant and dry Prosecco makes for a perfect treat before, during, or after dinner.   

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Secateurs Chenin Blanc – An expressive and aromatic white from South Africa, this Chenin Blanc is turkey’s best friend. Bright and engaging with lots of white peach and tart apple flavors with a rich and silky mouthfeel.

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Château du Rouet Provence Rosé – Rose is our go to no-brainer pairing with all things Thanksgiving.  Not only can it pair perfectly with almost all things on the dinner table, it’s great to sip pre-dinner while cooking or relaxing with your friends and family.

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Aviary Chardonnay – Our favorite California Chardonnay of the moment.  Everything you want and nothing you don’t:  rich and creamy but without being oaky or buttery.  Elegant and restrained and an excellent pairing to all things Thanksgiving.  

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Grisy Bourgogne Rouge – Beautiful Pinot Noir with loads of character and a sure fire winner at dinner.  Soft and silky texture with bright tart fruit like cranberry and raspberry with a hint of savory earthiness that makes it all appealing and interesting.

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Adelsheim Pinot Noir – From one of the founding wineries from Oregon, established in the early 1970’s.  American elegance at its best and a honest expression of the brilliance of Oregon.  Supple and elegant with cola and black cherry flavors with hints of fine leather and earth.

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Dupeuble Beaujolais – Classic Thanksgiving pairing! A richer, more concentrated Beaujolais with blackberry and blueberry fruit flavors with hints of cinnamon and violets.

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Gran Passione Rosso Veneto – Rich and smooth wine from the Veneto region.  Stacked with rich, opulent dried fruit flavors of plums and blackberries with generous hints of mocha and toffee.

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La Posta PIzzella Vineyard Malbec – For those who like a big, heavy, rich and delicious wine, this is for you.  Dark and ripe flavors with cherry and creamy blueberries with hints of spice and mineral. 

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Enjoy your day of thanks, and thank the wine for helping you get through it!

Cheers,

The Bottles Team

 

How to Pair Wine with Your Pizza!

winesDon’t want to drink beer with your pizza? Or that pesky water stuff?? Gross! Well, here is our handy dandy guide to pairing wines with different varieties of our, (and hopefully your) favorite pizzas!

-Margharita, pepperoni, white, vegetable, Greek, and Hawaiian-

All pizza in this video is from the delicious Nice Slice in Providence.

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Cheers, 

The Bottles Team

Gourds Galore! Italian White Wine Pairing & Butternut Squash Purée

The brisk air is coming and the holidays are closer than we want to admit, so get a jump start on those recipes and test them out now! A great side dish and accompaniment especially to Thanksgiving is Puréed Butternut Squash with Sage and Parmesan. Especially since winter squash is best from October to November.

Creamy, sweet, and earthy this butternut squash dish will go wonderfully with a nice chilled glass of Mastroberardino Lacryma Christi Bianco. Full of stone fruit, licorice and mineral notes, this well-structured Italian white will enhance the richness and hints of sage in the dish.

Food and Wine Pairing - Butternut Squash and an Italian White

 

Butternut Squash
Modern day squash developed from the wild squash that originated in an area between Guatemala and Mexico. It has been consumed for over 10,000 years, but was first cultivated for their seeds instead of their bitter flesh. As time progressed and the squash cultivation spread, varieties with a sweeter-tasting flesh were developed and consumed specifically for their flesh.

A variety of winter squash, Butternut squash is shaped like a large pear with cream-colored skin, orange flesh ,and a sweet, nutty flavor similar to that of a pumpkin. When ripe, it turns increasingly deep orange and acquires a richer, sweeter taste. Used in all areas of the kitchen it can be roasted, toasted, puréed for soups, mashed, or used in casseroles, breads, and muffins. Butternut squash is also a great source of obtaining your vitamins this chilly season!

Mastroberardino Lacryma Christi Blanco

Mastroberardino Lacryma Christi Bianco
Located on Italy’s west Coast, Mastroberardino is Campania’s most renowned winery and has been the most important player in preserving the vinous heritage of the region. The winery was established in the 1750s by famed winemaker Pietro di Mastro Berardino, and with his family, has always searched out and resuscitated native grape varietals that phylloxera diminished. Some of these grapes include Aglianico, Falanghina, Fianco, Piedirosso, Greco and Coda di Volpe. Ten generations later they are still producing the most amazing wines with indigenous grapes and was recently appointed to reintroduce vine growing to the ancient city of Pompeii.

Translated as “tears of Christ” the story behind the name of Lacryma Christi is that when God found a corner of Heaven stolen by Lucifer, He cried and where his tears fell, there grew the grapes, Coda di Volpe, that make Lacryma Christi.

Lacryma Christi Bianco is pale yellow in color, with aromas of pear and tree fruits that are complimented by hints of white peach and licorice. The palate is full of minerality, structure, and body that makes this a very food-friendly wine.

Puréed Butternut Squash with Sage and Parmesan
Yield: 2-4 servings
Prep Time: 15 min
Cook Time: 1 hour

Ingredients
1 small butternut squash
1 Tbsp butter, melted
2 oz. crème fraiche
2 oz. grated Parmesan cheese, divided
4 – 5 fresh sage leaves
Salt and Pepper to taste

Method of Preparation

1. Preheat the oven to 400 degrees.

2. Slice the butternut squash in half lengthwise and remove the seeds.

3. Rub the insides with melted butter and season with salt and pepper.

4. On a foil or parchment lined sheet pan, lay the squash cut side down and tuck a few sage leaves into the cavity of each squash.

5. Place the squash in the oven and roast until it is very soft and fork tender, about 35 – 40 minutes. Remove the squash from the oven and set aside until it has cooled enough to handle.

6. Scoop out the flesh and place in a food processor with the crème fraiche, half the Parmesan cheese and blend until silky smooth. Add salt and pepper as needed.

7. Fill deep serving or baking dishes with the mixture and sprinkle the tops with the remaining cheese. Bake until golden brown and warm throughout, about 15 minutes.

8. Serve warm.

– By Kimberly Vroegindewey

 

 

How ‘Bout Them Apples?!

In the spirit of the chilling weather and in preparation for the great Thanksgiving cook-off, we chose Baked Apples with Pork Stuffing as one of our special Rhode Island seasonal recipes! This would be a great appetizer, side dish, or creative entrée for a chef of any level, as well as a great way to keep your delicacies made with all local produce.

A savory apple, pork, and herbal dish like this will pair well with the ‘Lenore’ Syrah from the Corvidae family; one of our favorite and well priced wines by the Owen Roe Winery! It’s a great crowd pleaser and its bright berry and savory aromatics of this wild, gamey varietal will pair well with the apple and stuffing alike.

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photo source

Seasonal Ingredient: Apples
A crisp, white-fleshed fruit with a red, yellow or green skin, the apple has more than 7,500 known varieties, each with varying desired characteristics.

Originating in Central Asia and the earliest tree to be cultivated, the apple tree has been grown in Asia and Europe for thousands of years. The fruit was brought to North America in the 17th century by colonists, and the first orchard was planted in Boston by Reverend William Blaxton in 1625. Apples appear throughout history in mythology and many religious traditions as a mystical or forbidden fruit.

The fruit has a moderately sweet, refreshing flavor and a tartness that is present in greater or lesser degrees depending on the variety. Some are grown specifically for cooking, baking, eating raw, or producing cider. For example, Delicious and Fuji varieties are usually eaten raw, while Pippins and Granny Smith are preferred for cooked desserts.

wine2Corvidae ‘Lenore’ Syrah
Named after a 17th Century Irish Patriot who dedicated his life to upholding the highest principles of political equality and freedom, the Owen Roe winery shares his same dedication to principle in their production of wines. Producing beautiful wines from superior sites in the Pacific Northwest, all of their grapes are hand harvested, handled with minimal processing and aged in French oak barrels.

One of Owen Roe’s many labels, Corvidae is the name for the family of birds that includes ravens and crows and was inspired by the many crows that circle the sky over the winery. Over 100 different types of birds in the Corvidae family, they are all considered very intelligent and are known for their inventive ways, playful personalities, and raucous calls.

Big, rich, and crowd pleasers, each wine is named for a particular fairytale, fable, or legend. Named for Edgar Allan Poe’s poem “The Raven” (what label could be better for late October?), Lenore has a cool character and a natural acidity that displays flavors of black and blue fruits, cola, rosemary and smoke on a focused, rounded and textural palate.

Baked Apples with Pork Stuffing
Yield: 8 – 12

Ingredients
4 Tbsp Salted Butter
2 Tbsp Olive Oil
1 small yellow onion, chopped
4 Celery Ribs, chopped
1 lb Ground Pork
6 – 8 sage leaves, fresh, chopped
2 – 3 thyme sprigs, fresh, leaves only
1 Tbsp Tarragon, fresh, chopped
Sea Salt, to taste
Cracked Pepper, fresh, to taste
1 cup Bread Crumbs, fresh
8 – 12 Apples
Parsley, fresh, for garnish

Method of Preparation
1. Preheat oven to 350 degrees.

2. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.

3. Add the onions and celery and cook until soft, stirring as needed, about 5 minutes. Add the pork and cook until no longer pink. Stir in the herbs and season desired with salt and pepper. Toss with the bread crumbs to combine and then remove the stuffing from the stove.

4. Remove the top fourth of each apple and then using a small spoon, scoop out the center, seeds and all. Leave just enough flesh to create a nice hollow for the stuffing.

5. Divide the stuffing evenly between the apples, packing each to the brim.

6. Transfer the apples to a large baking dish and place a small amount of the remaining butter on each apple. Bake the apples until the flesh is tender and the stuffing is golden brown, about 1 hour.

7. Remove from the oven, top with parsley and serve with a nice juicy pork chop, or entree of choice.

Happy cooking!

Cheers!

-The Bottles Team

 


Wine for Pasta Bolognese? Our Favorite Italian Reds

fallwines_pastabologneseOne of the best rules with food pairing is the adage, “If it grows together, it goes together.”  Especially in Europe, there is a very serious notion of eating food from the region that you live in – part of that notion is in drinking wine that is also grown nearby. So in this pairing, it makes sense that a classic Tuscan/Italian dish, would pair with a classic Italian wine:  Poliziano Rosso di Montepulciano. We especially love this Pasta Bolognese recipe recently featured in Edible Rhody Magazine.

Wines with the name ‘Rosso di Montepulciano’ are made from the Sangiovese grape, the same used to make Chianti and the famous Brunello di Montalcino.  Generally, you can expect flavors of big ripe cherries, plums, leather and spices like nutmeg and cinnamon.  The richer foods that we eat in the fall go perfectly with the flavors of a Rosso di Montepulciano.  

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Like I mentioned before, if it grows together, it goes together – so it’s really difficult to imagine if this dish was created for the wine or if the wine was created for the dish.  The elegant flavors of the wine are meant to mesh seamlessly with the tomato sauce and the spices used in the sausages.  We hope you enjoy and we look forward to hearing your feedback!

PASTA CON SALSICCIA DI CINGHIALE E PIGNOLI BOLOGNESE
(Pasta With Boar Sausage and Pine Nut Bolognese)

Owner Frank Martinelli, PV Farm Stand, North Scituate

This recipe is a favorite in the Martinelli family. It’s zesty and bold and while it may seem like a lot of pignoli, the finished product is enhanced in both appearance and flavor by all those toasty nuts. Serve it with a hearty pasta like penne or rigatoni but good old elbow macaroni is fine too.

¼ cup extra-virgin olive oil
1 pound hot boar sausage, casing removed
1 pound mild boar sausage, casing removed
2 cups ground boar meat
1 pound (3⅓ cups) pignoli (or pine nuts), lightly toasted
1 small-medium onion, finely chopped
1 small-medium carrot, finely chopped
4 cloves garlic, finely chopped
½ pound (2½ cups) sun-dried tomatoes, drained and chopped
1½ cups (12 ounces) tomato sauce (or use Martinelli’s Marinara)
1 cup chicken stock
½ cup red wine
Kosher or sea salt
Freshly ground black pepper
Crushed red pepper (optional)
1 pound penne, rigatoni or your favorite hearty pasta shape
Freshly grated Parmigiano-Reggiano (optional)

Heat olive oil over medium heat in a large sauté pan and add sausage and boar meat. Sauté for 10 minutes, stirring often, breaking meat up with wooden spoon as it cooks. Add pine nuts, onion and carrot. Cook for 5 more minutes until onion is translucent.

Add the remaining ingredients. Simmer until the wine has cooked down and the meat is tender, about 15 minutes. Season with salt, pepper and crushed red pepper to taste. Add tomato sauce or additional broth if sauce gets too thick. Serve over pasta cooked al dente with a sprinkle of grated Parmigiano-Reggiano. Serves 6 to 8.

Note: Ground pork and sausage can be used in place of the boar meat and sausage. Find Frank Martinelli’s boar products by visiting PVFarmstand.com.

Bienvenuto!

Cheers!

The Bottles Team

 

Having Acorn Squash? Drink with Chardonnay!

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We love Fall for its full, rich flavors of foods. Let’s turn our attention towards squash, and more specifically, the sweet and savory flavors of acorn squash. In nearly in any situation, squash and Chardonnay make a perfect pairing, including this Stuffed Acorn Squash recipe featured in Edible Rhody Magazine.

Chardonnay is one of the most planted grapes in the world and plays a part in nearly every wine growing region, from Rhode Island to New Zealand.  Because of the vast differences in wine making styles found from region to region, one can expect a huge variety of styles of Chardonnay — from rich, luxurious oaky and buttery styles, to wines that are very light, lean and crisp.

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Regardless of the style, one can expect apple and pear flavors from Chardonnay — perfect flavors for the autumn months.  We especially recommend Domaine Bernier Chardonnay from the Loire Valley, France. It’s rich, but doesn’t have loads of the oak and butter than can overpower the true expression of the Chardonnay grape.  Yummy!

Since Chardonnay usually has apple and pear flavors, it makes perfect sense that it would pair with acorn squash.  Apples go with squash, right?  Then so will Chardonnay and squash.  Simple.  Enjoy!

STUFFED ACORN SQUASH WITH BLACK BEANS, RICE AND ADOBO CREAM

By Amy McCoy

Author of Poor Girl Gourmet and founder/blogger of PoorGirlGourmet.com

2 medium (2 pounds each) acorn squash, washed
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
2 cups prepared wild rice
1 (15-ounce) can black beans, drained and rinsed
1 medium shallot, peeled, trimmed, and finely chopped
1 (6-ounce) container plain Greek yogurt
1 tablespoon adobo sauce (from 1 small can chipotle peppers packed in adobo)
2 tablespoons finely chopped cilantro leaves
1 bunch scallions, light green and white parts only, sliced crosswise into rounds

Preheat oven to 450°.

Slice each squash in half from stem to root end. Scoop out seeds and toast or discard.

Brush cut side of squash halves with the olive oil. Stir together salt, pepper, cayenne pepper and cinnamon. Sprinkle each cut side of squash with ¼ teaspoon seasoning.

Place the squash cut side up on a large, parchment-lined rimmed baking sheet and roast until the squash is just fork tender, about 25 to 30 minutes.

While the squash roasts, stir together the rice, beans and shallot.

Divide stuffing evenly and fill squash halves. Return squash to oven and roast until squash are starting to brown on the edges, are completely fork tender and the stuffing is heated through, approximately 20 to 25 minutes.

In a small mixing bowl, whisk together yogurt with adobo sauce.

Remove squash from the oven, drizzle the adobo cream over each half, then garnish each with cilantro and scallions. Serve with any remaining adobo cream on the side. Serves 4.

(Note: If you aren’t a fan of spice, reduce the adobo sauce to 1 teaspoon when adding it to the Greek yogurt.)

Total cost:
$11.26 for 4 servings;
$2.82 per serving.

Squash Away!

Cheers!

The Bottles Team

 

What Food Does Malbec Pair With? Try Beets!

For the most part, our wine recommendations always revolve around food.  Questions that we ask are:  “When will you be having this wine?” or “What are you having for dinner?”.  We love eating, and we love drinking wine, when the two are combined the effect is often magical.  When considering produce that are in season during the Fall, things like beets, potatoes and other root veggies,  we recommend wines that are also a bit heavier, richer and fuller bodied.

fallwines_beetsMalbec almost always comes from two places:  Argentina and the Cahors region of France.   Argentine Malbec are almost always bold wines with big, rich fruit flavors like blackberries and cherries.  Malbec from Cahors are full bodied dry wines, but have less prominent ripe fruit flavors and one can expect more earthy savory flavors like pipe tobacco, leather and mixed spices.

For a special treat, we recommend Luca Malbec from Argentina – one of the best examples we have.  For a less fruity wine experience, try 2011 Clos Siguier Cahors .

fallwines_malbecWe recommend the Luca Malbec because the big structure or tannin presence will cut through the richness (butter) of the risotto.  Also, the sweet, deep and concentrated flavors of the beets will mesh perfectly with the flavors of the Malbec.

Try this recipe by Edible Rhody Magazine:

BEET & BARLEY RISOTTO WITH GOAT CHEESE & APPLES
Chef Marty Lyons, XO Café, Providence

This is a welcome addition to the table for vegetarians and omnivores alike. The nutty tones of barley combine well with the sweetness of apple and the tangy goat cheese. The bright red color will add a splash to your spread. Enjoy it any night with a salad and some crusty bread.

Ingredients:

3 cups chicken or vegetable stock
3 tablespoons olive oil
1 yellow onion, small diced
2 cloves garlic, minced
1 cup pearl barley
4 ounces white wine
½ cup beet juice (from roughly 1 large purple beet)*
½ cup (1 whole) diced apple
Grated zest and juice of ½ lemon
4 sprigs thyme, stemmed and chopped fine
1 tablespoon unsalted butter
½ cup (2 ounces) goat cheese, crumbled
Kosher or sea salt
Freshly ground black pepper

Directions:

Bring the stock to a simmer in a saucepan. Heat olive oil in a heavy-bottomed saucepan and add onion, cooking until translucent (5 minutes), being careful not to brown. Add garlic and barley and sauté 2 minutes.

Add white wine and allow to evaporate (about 2–4 minutes). Add stock 1 ladle at a time (allowing the liquid to absorb before adding the next ladleful) and stir constantly until barley is tender, or for approximately 20 minutes.

Add beet juice and apples. Stir until liquid is reduced and “risotto” is a thicker consistency.

Remove from heat and add lemon zest, lemon juice, half the thyme, butter and ¼ cup goat cheese. Stir until combined and season to taste. Serve warm, garnished with remaining goat cheese and chopped thyme. Serves 6 as a side dish.

* If you don’t own a juicer simply purée 1–2 roasted beets in the blender until very smooth, adding a little water if needed. This can be done days in advance and refrigerated.

So enjoy making this beautiful dish to match your glass of Malbec, and be sure to stop by and check out our fall wine selections!

Cheers!