(Family Features) There's almost nothing like a warm dish to help melt away the chills of winter.

Combining classic flavors and a blend of comforting spices, this Roasted Turkey and Cranberry Soup is a warm-up waiting to happen on a cold day. For a hearty breakfast option, Sweet Orange and Cranberry Muffins can feed the whole family - simply bake the flavorful pastries a day ahead then warm the morning of for a quick, hot breakfast.

If the craving for comfort food strikes when you don't have time for a home-cooked dish, consider scratch-made options available at restaurants like Sweet Tomatoes or Souplantation, where guests can find 50-foot salad bars, soups, hot pastas, freshly baked breads, muffins and desserts. It's a one-of-a-kind dining experience that allows guests the freedom to create their own wholesome meals in a family-friendly atmosphere.

Find more information at souplantation.com or sweettomatoes.com.

Roasted Turkey and Cranberry Soup

Prep time: 15 minutes
Yield: 1 gallon

• 1 pound turkey breast meat
• 16 cups water, divided
• 8 ounces carrot, diced into 1/4-inch pieces, divided
• 8 ounces celery, diced into 1/4-inch pieces, divided
• 1/2 pound butter or margarine
• 2 tablespoons minced garlic
• 2 cups yellow onion, diced into 1/4-inch pieces
• 1 1/2 cups white flour
• 1/2 cup turkey base
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons ground black pepper
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 1 3/4 cups heavy cream
• 1/4 cup chopped Italian parsley
• 3/4 cup dried cranberries, diced

1. Cook turkey in oven. Slice into bite size pieces. Reserve to add to finished soup.
2. Heat 5 cups water to boil. Cook 4 ounces carrots and 4 ounces celery 8 minutes until soft. Strain and cool in cold water. Reserve to add to finished soup.
3. Melt butter. Add garlic, onion, remaining carrots and remaining celery. Saute 5 minutes. Stir in flour and continue cooking 5 minutes on low-medium heat.
4. Add remaining water and turkey base. Blend until smooth.
5. Add salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190° F or low simmer. Cook 10 minutes until thickened.
6. Add cream, parsley, turkey meat, cranberries and cooked carrots and celery. Stir to combine. Cook on medium heat 2 minutes.

Sweet Orange and Cranberry Muffins

Yield: Approximately two dozen muffins

• 11 ounces white flour
• 3 ounces wheat flour
• 1 1/2 tablespoons baking powder
• 1 teaspoon table salt
• 7 ounces white sugar
• 1 1/4 cups buttermilk
• 2/3 cup canola oil
• 2 eggs
• 1/4 cup orange juice concentrate
• 2 tablespoons fresh orange zest
• 1/2 cup whole cranberries in sauce

Sugar topping:

• 1/2 cup brown sugar
• 1 tablespoon powdered sugar

1. Mix flours, baking powder and salt until thoroughly combined.
2. Combine white sugar, buttermilk, canola oil, eggs, orange juice concentrate and orange zest. Beat to dissolve sugar.
3. Mix cranberry sauce, wet mix and dry mix until thoroughly combined.
4. To make sugar topping: Mix brown sugar and powdered sugar thoroughly to combine.
5. Heat oven to 350° F. Spray muffin pan with quick release spray. Scoop muffins into pan.
   Top each muffin with 1 teaspoon sugar topping.
6. Bake approximately 15 minutes.

Source: https://souplantation.com/
https://sweettomatoes.com/

(Family Features) A steaming bowl of savory soup is the perfect comfort food when the wind is howling, rain is falling or the temperature is dropping. It’s a time to cozy up and enjoy the warmth of being inside while indulging in some of your favorite flavors.

The rich, hearty tastes and textures of a soup result from the seasonings, spices and melding of different ingredients while it slowly simmers to perfection. However, when there’s no time for lots of prep and cooking, there are shortcuts that don’t sacrifice taste.

For example, when time is short, a can of READ Southwestern Bean Salad gives you a head start. The robust mixture of black beans, corn, hominy and kidney beans in a slightly spicy, chili-lime accented tomato sauce is just right in recipes that boast Tex-Mex flavors like this Chicken Enchilada Soup. Just add a few pantry staples and some sauteed chicken for a warming pot of soup in about half an hour.

For more quick and easy recipes for the season, visit readsalads.com.

Chicken Enchilada Soup

Recipe courtesy of Dinner, Dishes and Desserts on behalf of READ Salads
Servings: 6

• 2          teaspoons olive oil
• 1          pound chicken breast cut into 1/2-inch cubes
• 1          small onion, finely chopped
• 2          cloves garlic, minced
• 1          can (10 ounces) enchilada sauce
• 2          cups reduced-sodium chicken stock
• 1          can (10 ounces) diced tomatoes with green chilis
• 2          cans (15 ounces each) READ Southwestern Bean Salad
• salt, to taste
• pepper, to taste
• crispy tortilla strips (optional)
• shredded cheddar cheese (optional)
• diced avocado (optional)

1. In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5-6 minutes, or until chicken is browned and onions are soft, stirring occasionally. Add garlic; cook 1 minute, until fragrant.
2. Stir in enchilada sauce, chicken stock, tomatoes and bean salad. Bring to boil. Reduce heat and simmer 10 minutes. Season with salt and pepper, to taste. Serve with tortilla strips, cheese and avocado, if desired.

Source: Seneca Foods

Entertain guests with a wholesome morning meal

(Family Features) Bring the harvest straight to the table with farm-fresh ingredients fit for entertaining family and friends. Whether sharing stories passed from generation to generation, celebrating traditions – old and new – or simply treasuring time with loved ones, you can enjoy fragrant autumn flavors with a delicious and nutritious morning meal.

With savory elements coming from butternut squash, freshly ground nutmeg and hints of sage, this homemade frittata embraces seasonal favorites rich in nutrients. Guests of all ages can enjoy a meal made with an abundance of wholesome, farm-to-table ingredients – including milk – which provide essential vitamins and minerals to fuel everyone at the table.

Whether starting off a quiet weekend morning with brunch or prepping for a busy day with a make-ahead breakfast the night before, this recipe offers a creative, tasty way to kick-off the day. Plus, when paired with an 8-ounce glass of milk, everyone can get essential nutrients, like calcium and protein, to help them be their best.

To find more family-friendly recipes and information about milk’s nutrients, visit milklife.com.

Butternut Squash Sage Frittata

Servings: 6

Crispy Sage Leaves:

• 3          tablespoons extra-virgin olive oil
• 6-8       small fresh sage leaves
• pinch kosher salt

Frittata:

• 2          teaspoons extra-virgin olive oil
• 1 1/2    cups (about 8 ounces) butternut squash, diced
• 1          clove garlic, minced
• 2          large sage leaves, chopped
• 6          large eggs
• 1/2       cup fat free milk  
• 1/4       teaspoon freshly ground black pepper
• 1/4       teaspoon kosher salt
• 1/8       teaspoon freshly ground nutmeg

1. To prepare crispy sage leaves: In small skillet, heat olive oil until shimmering. Fry sage leaves in oil until crispy, about 5 seconds. Remove sage leaves from oil and drain on paper towel. Sprinkle with salt while hot.
2. To prepare frittata: Heat oven to 425° F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add butternut squash; stir to coat in oil. Spread butternut squash in single layer and cook 2-3 minutes before stirring. Repeat until squash becomes tender and begins to caramelize, about 10 minutes total.
3. Add garlic and chopped sage; stir until fragrant, about 60 seconds.
4. In large bowl, whisk together eggs, milk, pepper, salt and nutmeg. Pour mixture into skillet and stir gently, about 15 seconds, to distribute squash evenly around pan. Transfer skillet to oven and cook 10 minutes, or until egg is puffed and set. Remove from oven and let cool about 3-5 minutes before cutting and serving with crispy sage leaves.
5. Pair each serving with 8-ounce glass of milk

Notes: To prepare butternut squash: Separate round end from long portion of squash; save round end for a separate recipe. With vegetable peeler, peel long portion. With sharp check’s knife, thinly slice squash. Cut slices into long matchsticks then chop into cubes. Pre-cut, store-bought butternut squash can be used in place of cutting entire squash.

Nutritional information per serving: 200 calories; 7 g fat; 2 g saturated fat; 195 mg cholesterol; 15 g protein; 18 g carbohydrates; 1 g fiber; 290 mg sodium; 375 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.

Source: MilkPEP

Cooler weather heralds the return to warm, satisfying soups. Versatile German Potato Salad Soup is an easy main dish that takes advantage of ready-to-use canned German potato salad. Simply combine the potato salad with sautéed bell pepper and onion, beer and a meat choice, if desired. Ready in 30 minutes. Tip: Top the soup with crunchy rye croutons and crumbled bacon.

German Potato Salad Soup

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes 4 servings (about 1 1/2 cups each)

• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 tablespoon olive oil
• 2 cans (15 ounces each) READ German Potato Salad, chopped*
• 1 bottle (12 ounces) beer, preferably a light ale**
• 3/4 cup reduced-sodium, fat free chicken broth
• 6 ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage, optional
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper
• 1 tablespoon chopped parsley
• Rye croutons, optional
• Crumbled bacon, optional

1. Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to brown, 5 to 7 minutes, stirring occasionally.
2. Add potato salad, beer, broth and meat, if using; stir to combine. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
3. Serve topped with rye croutons and bacon, if desired.

*Note: To chop potato salad, remove top from can, insert clean kitchen scissors into potato salad and snip until chopped.
**Substitute 1 can (14 ounces) chicken broth for the beer and chicken broth in the above recipe.

Source: Aunt Nellie's® (Seneca Foods Corporation)

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• 1 rounded cup fresh or frozen cranberries (about 4 1/2 ounces)
• 2 cups unbleached all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup toasted pecans or walnuts, coarsely chopped
• 1 large egg
• 2/3 cup low-fat buttermilk
• 6 tablespoons butter, melted
• 2 tablespoons orange zest
• 1/3 cup orange juice
• 2 teaspoons Angostura Orange Bitters
• 1/2 teaspoon vanilla extract

1. Heat oven to 350° F. Lightly grease 9-by-5-inch loaf pan.
2. If using frozen cranberries, spread berries out on cutting board and let rest for 10 minutes. Cut large cranberries in half.
3. In large bowl, combine flour with sugar, baking powder, salt, baking soda, nuts and egg; blend thoroughly with whisk. Stir in cranberries.
4. In small bowl, whisk together buttermilk, butter, orange zest, orange juice, bitters and vanilla extract. Add to dry ingredients and stir gently until fully moistened; do not over mix. Spoon batter into pan and smooth out top.
5. Bake 50 minutes, or until toothpick inserted in center comes out clean. Let rest in pan 10 minutes then turn out onto wire rack to cool completely for at least 1 hour before slicing.

Source: Angostura

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(Family Features) When the temperature drops, there’s nothing quite like the pleasure of simple and delicious comfort food. Instead of letting the winter chill get you down, warm your body and heart with dishes that are both comforting and delicious. After all, there is no better time to satisfy your cravings for feel-good favorites than during the cold winter months.

These mouthwatering winter recipes will not only help warm you up, but create a loving family dining experience that everyone can enjoy. When serving up hearty winter recipes, such as a savory Pulled Pork Grilled Cheese or delectable Baked Spaghetti, there’s no better way to satisfy the craving for wholesome comfort food than with Borden Cheese and its wide range of offerings. From mild cheddar and mozzarella to Mexican, Swiss, American and more, every chunk, slice and shred is pure, creamy goodness that transforms family recipes into something truly memorable.

For more inspiration and ideas for family dinners, visit bordencheese.com.

Baked Spaghetti

Cook time: 35 minutes
Servings: 6

• Nonstick spray
• 1 package (16 ounces) spaghetti
• 1 tablespoon butter
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 pound ground beef
• 1 can (28 ounces) tomatoes with liquid, cut up
• 1 can (4 ounces) mushrooms, drained
• 1 can (2 1/4 ounces) sliced ripe olives, drained
• 2 teaspoons dried oregano
• 2 cups Borden Cheese Mild Cheddar Shreds
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1/2 cup water
• 1/4 cup grated Parmesan cheese

1. Heat oven to 350° F.
2. Spray 9-by-13-inch baking dish with nonstick spray. Cook spaghetti according to package directions.
3. In large, nonstick skillet, heat butter over medium-high heat until hot. Saute onion and pepper until tender. Add ground beef and cook until beef has browned; drain.
4. Stir in tomatoes, mushrooms, olives and oregano. Bring to boil and reduce heat to medium. Simmer 10 minutes.
5. Place half of spaghetti in prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of cheddar cheese. Repeat layers.
6. Combine soup with water; pour over casserole. Sprinkle with Parmesan cheese.
7. Bake uncovered 30-35 minutes, or until thoroughly heated.

Ham and Gouda Quesadilla

Cook time: 15 minutes
Servings: 1

• 2 teaspoons olive oil
• 1 small onion, thinly sliced
• 2 teaspoons Dijon mustard
• 1 flour tortilla (10 inches)
• 2 slices deli ham
• 8 dill pickle rounds
• 1/2 cup (2 ounces) Borden Cheese Gouda Shreds

1. In small, nonstick skillet, heat olive oil over medium-high heat until hot. Stir in onions. Cook, stirring frequently, until onions become tender and golden brown.
2. Spread mustard on one half of tortilla. Top with ham, onions, pickles and cheese; fold uncovered part of tortilla over filling to form semi-circle.
3. Cook quesadilla in dry skillet over medium-high heat until browned on both sides and cheese is melted.
4. Cut into four pieces and serve.

Pulled Pork Grilled Cheese

Servings: 6

Sandwiches:

• 3 pounds pork shoulder
• Barbecue Sauce (recipe below)
• 4 tablespoons Borden Butter
• 1 loaf (1 pound) sourdough bread, sliced
• 16 slices Borden Cheese Singles Sensations Extra Sharp Cheddar

Barbecue Sauce:

• 2 tablespoons Borden Butter
• 1 medium yellow onion, diced
• 1 jalapeno, diced (optional)
• 1 cup ketchup
• 1/2 cup brown sugar
• liquid smoke, to taste

1. To make sandwiches: Heat smoker to 210° F.
2. Smoke pork shoulder 3-5 hours, until internal temperature reaches 150° F. Remove and wrap in aluminum foil. Refrigerate overnight.
3. Remove excess fat from pork. Using two forks, shred remaining meat into large bowl. Mix in Barbecue Sauce.
4. In skillet or griddle, brown two slices of buttered sourdough bread over medium heat.
5. Place slice of cheese on each piece of bread. Top with one-eighth of pulled pork mixture, second slice of cheese and another slice of buttered bread.
6. Turn sandwich over when bottom slice has browned and brown other side.

Tip: Use prepared pork shoulder in place of smoking pork.

To make Barbecue Sauce: In medium skillet, melt butter over medium heat. Saute onions until soft; stir in jalapenos, ketchup, sugar and liquid smoke. Bring to boil then reduce heat to medium-low and simmer 1 hour, or until sauce has thickened to desired consistency.

Tips: To make sweeter sauce, add more sugar. To make spicier, add more jalapenos.

Easy Quinoa Mac and Cheese

Cook time: 55 minutes
Servings: 4

• Nonstick spray
• 2 teaspoons olive oil
• 1 tablespoon minced onion
• 1 clove garlic, minced
• 1 cup quinoa, rinsed and drained
• 2 1/2 cups water
• 2 large eggs
• 1 cup non-fat milk
• 1 cup Borden Cheese Sharp Cheddar Shreds, divided
• chopped tomato (optional)
• green onion (optional)

1. Heat oven to 350° F and spray 8-by-8-inch baking dish with nonstick spray.
2. In medium skillet, heat oil over medium heat until hot. Add onion and garlic, and saute 1 minute, or until onion is tender.
3. Add quinoa and cook, stirring, until golden brown and toasted, 2-3 minutes. Add water, bring to boil, reduce heat to medium-low and simmer, covered, until water has been absorbed, about 10 minutes. Remove from heat.
4. In large bowl, whisk together eggs and milk. Stir quinoa into egg mixture and whisk in 1/2 cup cheese. Spread in prepared baking dish and sprinkle with remaining cheese.
   Bake 30 minutes.
5. Garnish with chopped tomato and green onion, if desired. Serve immediately.

Source: Borden Cheese

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(Family Features) Enjoying warm comfort foods during winter months can serve as an exceptional way to defeat that icy chill. As the frost sets in and winds howl, nothing beats the comforting taste of delicious foods like Roasted Sonoma Chicken with Wild Rice and Carrot Butter, Beef and Potato Tzimmes, or Pumpkin Butterscotch Bread Pudding.

For more comfort food recipes, visit culinary.net.

A Winning Comfort Combination

Almost nothing says comfort food quite like tender, slow-cooked beef and potatoes. Add in sweet honey for a twist on a timeless cold-weather classic and you’re in for a true delight. Find more honey-infused recipes at honey.com.

Beef and Potato Tzimmes

Recipe courtesy of the National Honey Board
Servings: 6

• 2 tablespoons vegetable oil, divided
• 2 pounds beef, cut into 1 1/2-inch chunks
• 2 cups chopped onion
• 2 cups carrots, sliced 1-inch thick
• 2 teaspoons garlic salt
• 4 cups water, plus 3 tablespoons (optional)
• 2 cups potatoes, cubed 1-inch thick
• 2 cups sweet potatoes, cubed 1-inch thick
• 1/3 cup honey
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground pepper
• 4 ounces dried apricots
• 4 ounces pitted prunes
• 2 tablespoons flour (optional)
• 2 tablespoons chopped parsley (optional)

1. In heavy 5-quart pot over medium heat, heat 1 tablespoon oil. Add beef and brown on all sides.
2. Remove beef from pan, add remaining oil, if necessary, and saute onion until tender. Return beef to pan; add carrots, garlic salt and 4 cups water to cover ingredients. Bring to boil, reduce heat, cover and simmer 1 hour.
3. Add potatoes, sweet potatoes, honey, cinnamon and pepper; stir and return to boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes are barely cooked.
4. Add apricots and prunes and simmer, uncovered, 30 minutes, or until beef is tender. Liquid should be slightly thickened. If necessary, dissolve flour in 3 tablespoons water and stir into stew; return to simmer, stirring frequently.
5. Sprinkle with parsley before serving, if desired.

Cozy Up to Comfort Foods

(Family Features) Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.

But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.

For more wine pairing tips and recipes, visit KenwoodVineyards.com.

Roasted Sonoma Chicken with Wild Rice and Carrot Butter

Recipe courtesy of chef Ari Weiswasser
Serves: 4

• 4 bone-in, skin-on chicken breasts
• 3/4 cup kosher salt, plus additional for seasoning
• 1/3 cup sugar
• 1 gallon water
• 1 cup carrot juice
• 4 tablespoons butter, diced
• 1 1/2 cups wild rice
• 3 1/3 cups chicken stock
• 2 large onions, diced
• 3-4 tablespoons olive oil
• 2 teaspoons curry spice
• 2 tablespoons apple cider vinegar
• 4 tablespoons sun-dried tomato, chopped finely
• canola oil or olive oil
• 1/4 cup parsley, chopped

1. Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
2. Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
3. In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
4. Heat oven to 400° F.
5. In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
6. Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
7. To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.

Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.

Bread Pudding Pick-Me-Up

On cold winter nights, sometimes that one last bite to eat before turning in is the key to finishing your day on a happy note. A warm serving of Pumpkin Butterscotch Bread Pudding with a dollop of cool ice cream is sure to do the trick. Find more dessert options at verybestbaking.com.

Pumpkin Butterscotch Bread Pudding

Recipe courtesy of Nestlé
Servings: 12
Prep time: 30 minutes
Total time: 1 hour, 55 minutes

• 1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes
• 4 large eggs
• 2 cans (12 ounces each) Nestlé Carnation Evaporated Lowfat 2 percent Milk
• 1 can (15 ounces) Libby’s 100 percent Pure Pumpkin
• 1 cup granulated sugar, plus 1 tablespoon
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon, divided
• 1/2 teaspoon salt
• 2 tablespoons packed brown sugar
• 1 cup Nestlé Toll House Butterscotch Flavored Morsels
• Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream

1. Heat oven to 350° F. Grease 13-by-9-inch baking dish.
2. On rimmed baking sheets, spread bread cubes in single layer. Bake, tossing occasionally, 10 minutes, or until dry.
3. In large bowl, beat eggs; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand 30 minutes, or until bread is thoroughly saturated.
4. Combine brown sugar with remaining granulated sugar and cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.
5. Bake 45-55 minutes, or until knife inserted in center comes out clean. Cool on wire rack 30 minutes to set. Serve warm with ice cream.

Photo courtesy of Getty Images (beef stew photo)

Source: Culinary.net

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(Family Features) While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather.

Just because it’s colder doesn’t mean it’s time to stop enjoying the lively and nuanced flavors of chilled wine. While once only sipped on warm days of summer, rosé, for example, has become a year-round wine to enjoy any time with its crisp and cool strawberry and rhubarb flavors.

A warm, comforting dish, like this Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. As the chicken roasts in the oven, it warms the kitchen and fills the house with wonderful aromas, tempting any chef or home cook to steal a sip of wine.

One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve.

For more wines that work well in wintertime, visit angelinewinery.com.

Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

Chicken:

• 1 fresh free-range organic chicken (4 pounds)
• sea salt, to taste
• freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 lemon

Salsa Verde:

• 1/4 cup capers in salt
• 4 anchovy filets
• 3 cloves garlic
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped arugula
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped tarragon
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh sage
• 1 cup extra-virgin olive oil
• 1/4 teaspoon sea salt

1. To make chicken: Heat oven to 450° F.
2. Wash chicken in hot water. Dry with paper towels.
3. Using kitchen shears, cut out backbone of chicken and remove any fat (this can be added to chicken stock). Using heavy chef’s knife, cut out breastbone. Season halves with sea salt and black pepper.
4. Place chicken halves, skin side up, on two sizzle platters and dab with olive oil. Cut lemon in half and place 1 half, cut side down, next to chicken on each platter.
5. Roast chicken 35 minutes, basting every 10 minutes. When done, remove chicken to platter and pour off excess fat. Cut each breast in half and cut the thigh from the leg. Serve with salsa verde (recipe below) and garnish with roasted lemon.
6. To make salsa verde: Soak capers in cold water 1 hour then drain.
7. Soak anchovies in cold water 15 minutes then pat dry and remove bones.
8. Using mortar and pestle, smash capers, anchovies and garlic, until smooth, then transfer to large bowl.
9. Add all herbs and olive oil.
10. Season with sea salt.

Pair each serving with Angeline California Rosé of Pinot Noir.

Source: Angeline Winery

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(Family Features) With the days getting shorter and the weather getting colder, the craving for savory comfort foods is almost sure to follow.

Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.

But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.

Pairing hearty plates with a classic drink is a palate-pleasing way to warm up – and fill up. For more wine pairing tips and recipes, visit KenwoodVineyards.com.

Roasted Sonoma Chicken with Wild Rice and Carrot Butter

Recipe courtesy of chef Ari Weiswasser
Serves: 4

• 4 bone-in, skin-on chicken breasts
• 3/4 cup kosher salt, plus additional for seasoning
• 1/3 cup sugar
• 1 gallon water
• 1 cup carrot juice
• 4 tablespoons butter, diced
• 1 1/2 cups wild rice
• 3 1/3 cups chicken stock
• 2 large onions, diced
• 3-4 tablespoons olive oil
• 2 teaspoons curry spice
• 2 tablespoons apple cider vinegar
• 4 tablespoons sun-dried tomato, chopped finely
• canola oil or olive oil
• 1/4 cup parsley, chopped

1. Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
2. Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
3. In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
4. Heat oven to 400° F.
5. In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
6. Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
7. To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.

Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.

Source: Kenwood Vineyards

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