August 25, 2011

Coconut Chicken with Apricot Sauce


Currently at Keswick, we have a tropical, oaky Viognier. After coming across this recipe on Food Gawker, I knew this would pair perfectly with the 2009 Signature Series Viognier. Anndddd, I was right.


The apricot and dijon combination was the key to this dish, as well as the subtle sweetness of the coconut. Great summertime dish! Enjoy!
Serves 4
INGREDIENTS
  • 1 egg
  • 1 cup sweetened coconut flakes
  • ½ cup flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 boneless chicken breasts
  • ½ cup unsalted butter, melted
  • ¼ cup apricot preserves
  • 2 tablespoons Dijon mustard
DIRECTIONS
  1. Preheat the oven to 350˚F.  Line a baking sheet with parchment paper.
  2. Lightly beat the egg in a medium bowl; set aside.  Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.  Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.  Place on the baking sheet.



  3. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.  Bake for 40 minutes, flipping once halfway.
  4. To prepare the apricot sauce, mix the apricot preserves and the Dijon mustard in a small bowl.  Chill in the refrigerator until ready to serve.
          

August 12, 2011

Pound Cake with Peaches


Need a simple dessert option this summer? This dessert is very quick, delicious, and won't leave you feeling full after a meal.

INGREDIENTS
DIRECTIONS
  1. Slice the pound cake about ¾ of and inch thick (2 slices per plate).
  2. Then toast each side of the cake on the stovetop or indoor grill for about 30 seconds on each side.
  3. Drizzle the dessert wine over the pound cake.
  4. Drizzle the balsamic reduction over the pound cake.
  5. Top with desired amount of peaches and whipped cream.
  6. Garnish with mint and enjoy!