Grilled Chicken Breasts with Strawberry Butter #SundayFunday

Delicious, tender chicken breasts grilled to perfection and topped with a wonderful, fresh strawberry butter.

The Sunday Funday Bloggers are featuring Strawberries today......

Pumpkin Parfaits #FoodieExtravaganza

Layers of seasonal flavors that come together quickly and are a beautiful and delicious ending to your fall feasts.

The Foodie Extravaganza Gang are sharing desserts today........

Gingerbread Cake #CakeSliceBakers

Seasonal and delicious this Gingerbread Cake was the perfect ending to a Friendsgiving Dinner.  Just the right amount of spice and more savory than sweet.  A dollop of whipped cream is all you need to dress this cake up for a stunning holiday dessert.

We are nearing the end of The Cake Slice Bakers 2021 Edition........

Pumpkin Cornbread and The Weekly Menu #FoodnFlix

Seasonal and scrumptious this cornbread is flavored with pumpkin and warm spices.  It will be a welcome addition to your holiday table.

This dish was inspired by the film Friendsgiving.....I hope your Holiday table is nothing like the one shared in the movie........

Fall Harvest Chowder #PumpkinWeek

This chunky, vegetable packed chowder is made extra creamy with the addition of pumpkin puree.  It is one delicious bite of goodness after the other.  A perfect way to enjoy all of the end of season produce before it is gone.

Welcome to the first day of Pumpkin Week 2020......

Butter Roasted Pumpkin Seeds #FoodieExtravaganza

Don't throw away those seeds when you make Jack O Lanterns with the kids this year.   Toss them with a little butter and salt and roast them to make a delicious crunchy treat.

 

Our Foodie Extravaganza group is celebrating all things Pumpkin this month.  Please join us......

Baked Apple Pancake #AppleWeek

This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.

Tender, delicious apples covered in a crepe like batter and baked to a puffy, golden perfection.  This is the perfect start to a crisp fall weekend.

Welcome to Day 4 of Apple Week.  We are sharing tons of amazing apple recipes and some awesome giveaways all week long.......

Apple Bundt with Caramel Glaze #BundtBakers

This moist, flavorful cake with a wonderful caramel glaze is the perfect seasonal dessert for this time of year.

Please join me as I host this month's version of Bundt Bakers.......

Peach Gazpacho Shooters #KitchenMatrixCookingProject

These fun summer Gazpacho Shooters are filled with fresh peaches and vegetables.  You can add some vodka for a festive, adult version.

They are the perfect start to your next al fresco dinner party.....

Grilled Fruit Salad #CookoutWeek

Nutritionists say you should "Eat a Rainbow" and I can't think of a better or more delicious way to do that than with this gorgeous Grilled Fruit Salad.

Welcome to the Final Day of Cookout Week...…..

Lemon Breaded Pork Chops

I had these Pork Chops on my Weekly Menu for this past Sunday.  I had originally planned to serve them with mashed potatoes and spinach/tomato sauté. 

Then I received this wonderful shipment of #FabulousFallBounty from Melissa's Produce who is sponsoring a 5 day event beginning November 18th. 

This exciting event is being hosted by my friend, Cam of Culinary Adventures with Camilla, and is being sponsored by Melissa's Produce, Le Creuset and Silpat. A dozen bloggers will be sharing wonderful recipes featuring the very best in seasonal produce just in time for the Holidays.  

The first recipe I will be sharing is a wonderful French Soup, perfect for your first course on Thanksgiving day.  This will be followed by a Fall Flavors Salad that has been on my Holiday Table several times in the past.  I will also share a wonderful side dish and some cookies that will be great additions to your family feast.  

Not to worry though, I know life goes on even when you are busy prepping for the Holidays so I am also sharing a quick and delicious Mexican Meal to serve up during this hectic period.  I am so excited to bring all of this to you.

I'm sure you are thinking, "well, that is all well and good Wendy but Thanksgiving is still three weeks away" and you would be right.  So why am I rambling on about it when I am supposed to be sharing a pork chop recipe? 

Well, as you will see these wonderful pork chops were just one component of the dinner I served.  When I got this great package of veggies, I immediately changed up the sides that I was serving for dinner.

I simply took some of the fingerling potatoes, washed them up and placed them in a bowl.  Then I halved a Delicata Squash and removed the seeds.  Cut the halves into half moon shapes and put them in the bowl with the potatoes.  I added a couple Tablespoons of garlic infused olive oil, salt, pepper and fresh oregano and gave the bowl a couple of good shakes, tossing the veggies so that they were all covered with the seasoned oil.  Placed them in a hot (400*) oven for about 20 minutes, until fork tender and then served them with the chops. Delicious!!!!

This recipe was served up for us as Sunday Supper but it is on the table in half an hour so it is perfect for those busy weeknights too.  We are retired and were spending this particular Sunday, taking down the Gazebo, putting away the summer furniture and cutting down trees so a fast meal was perfect at the end of the day.

Lemon Breaded Pork Chops

4 pork chops, about 1/2" thick

1 c. Italian seasoned bread crumbs

Juice of 1 lemon and 1 t. of finely shredded zest 

salt and pepper to taste

leaves of 3 sprigs oregano, minced

2 T. garlic infused olive oil 

1/4 c. white wine

1/2 c. chicken stock

2 T. butter

Place the lemon juice in a shallow bowl.  Combine the bread crumbs and lemon zest.  Season with salt, pepper and oregano and place in a shallow bowl.

Heat the oil in a large, oven safe, skillet over med high heat.  Dip the pork chops in the lemon juice on each side and then dredge in the crumbs.  Cook in the hot oil for about 4-5 minutes on one side until golden brown.  Flip and place the pan into a 400* oven for another 4-5 minutes until the pork chops reach an internal temperature of 160*.  

Remove from oven and transfer chops to a serving platter tented with foil.  Place the skillet over med high heat and add the wine and the  chicken stock, stirring to loosen any browned bits stuck to the side of the pan.  Cook until reduced by half.  Whisk in the butter until the sauce is slightly thickened, pour over chops and serve.  Print Recipe

One final recipe for #NationalBlueberryMonth

Some of us got together yesterday to celebrate National Blueberry Month.  When shopping for the event, I was excited about finding some beautiful local berries and I went a little overboard.  Well, okay, I went a LOT overboard.

I used the cup I needed for my Sour Cream Blueberry Crumb Cake and that left me with about 9 cups remaining.  Frank made us blueberry pancakes twice in one week.  I put them out each morning to be added to our cold cereal and I have used them in a smoothie.  

I made a second cake that we enjoyed for dessert last night but I am not sharing that recipe with you until next Tuesday when I write a book review about the novel from which it was inspired.

This left me with about 3 cups of blueberries left and not a clue what to make with them.  I also had a quart of strawberries that need to be used soon. 

I decided to combine these berries and stuff them into light, feathery crepes.  Crepes are easy to make but a little time consuming so this is a great breakfast for those leisurely weekend mornings or any morning if, like us, you are retired.  Sorry, I can't help myself LOL.

These can make a very quick weekday breakfast as well.  When you have some extra time you can make up a double batch of crepes.  Place a piece of waxed paper between each, put them into a freezer bag and pop them in the freezer.  They freeze beautifully and can be removed from the freezer, placed on the counter and will be ready to be filled with your fresh fruit and served quickly and efficiently the next morning.

You can just sprinkle them with powdered sugar, top them with whipped cream or pour your favorite store bought syrup over them.  I still had blueberries to use so I made up some homemade blueberry syrup that was perfect for these crepes, wonderful on Frank's blueberry pancakes and excellent as an ice cream topping.

Be forewarned.  This syrup is so quick, easy and inexpensive to make that you may never be able to justify spending big dollars ever again purchasing premade blueberry syrup.  You simply combine your berries, sugar, water and a bit of cornstarch in a large pot.  Bring to a boil.  Cook and stir until berries pop open and the liquid clears and thickens, becoming glossy and gorgeous.  Strain and press the liquids from the solids.  (My chickens were thrilled to get all those blueberry skins)  

This is a great way to preserve blueberries for use after the season. This syrup should last up to a month or longer in the refrigerator.  I think.....I have never had any last longer than two weeks in this household.  It can be made with the blueberries that you freeze during the season as well.

Basic Crepe Recipe

1 1/2 c. milk

1 c. flour

4 eggs

1-2 t. sugar

pinch of salt

butter for cooking

Place the milk, flour, eggs, sugar and salt in a blender and pulse until smooth.  Place in the refrigerator overnight or for at least an hour before cooking.

Place a small (around 8 inch) skillet over med high heat. Melt a small pat of butter in the skillet and use a silicone brush to cover the bottom of the pan with butter.  Add about 2 Tablespoons of batter to the skillet, lifting and tilting the pan so the batter covers the bottom completely.  Cook for 15-20 seconds until the top is dry and the bottom is golden brown.  Remove to a platter.

Continue in this manner until all batter is used, adding butter to the skillet as needed.  This should make approx. 16 crepes. Fill as desired and serve or freeze as instructed in the above post for use at a later time.  Print Recipe

***If you wish to make savory crepes omit the sugar in the above recipe.  

Homemade Blueberry Syrup

2 c. blueberries

1 1/2 c. sugar

1 1/4 c. water

1 T. cornstarch

Place all ingredients in a large pot or dutch oven.  Bring to a boil.  Cook and stir until blueberries pop open and liquid is clear, glossy and slightly thickened, about 8-10 minutes.  Strain into a 2 cup measuring cup, pressing on the solids to release any additional juices.  Discard the solids and serve syrup warm or let come to room temperature and refrigerate for later use, rewarming before serving. Print Recipe

Mango Gazpacho with Shrimp #SoupSaturdaySwappers

This month's Soup Saturday Swappers is being hosted by Paula of The Saucy Southerner.  Paula says that Summer can be soup season and challenged us to share Chilled Soups.

Interested in joining Soup Swappers?  Just leave me a comment with your blog url and email and I will be happy to add you to the group.  We post a soup/stew recipe on the third Saturday of each month, taking turns choosing themes and hosting.

I was excited when Paula chose this theme.  I had been sitting on a Mango Gazpacho recipe for the past few months but hadn't found the time or occasion to make it.  This challenge gave me the incentive I needed to make this creamy, delightful soup.

To make this bright citrusy soup even better, you top it with plump, perfectly cooked shrimp.  The addition of cilantro and mint combine to make it a perfect summery treat.  The recipe, which I found in Lee Bailey's Long Weekends, also included a cube of Grapefruit Jalapeno Ice.  I'm sure that this would have been an amazing addition, however I took this soup with us to our friend's, the Greens, lake house and had no way to transport the ice without it melting, so I omitted it.

The only other adaptations I made to this recipe was to double it as we were feeding a crowd and, since I was using my Vitamix, I just peeled the oranges and limes and pureed them with the mangoes, instead of juicing them.  I also added some mint to the the mixture which I think added a wonderful layer of flavor.

Mango Gazpacho with Shrimp

adapted from Lee Bailey's Long Weekends

3 seedless, navel oranges, peeled and cut into chunks

3 1/2 limes, peeled and halved

6 ripe mangoes, peeled and seeded

1 lg.handful cilantro leaves, finely chopped

1 sm. handful mint leaves, finely chopped.

1/4 of an English cucumber, finely chopped

1/2 of a red bell pepper, seeded and finely chopped

1/4 c. red onion, finely chopped

4 t. sesame oil

2 T. rice wine vinegar

salt and pepper to taste

1 lb. medium shrimp, cooked, peeled and deveined

Place the oranges, limes and mangoes in a heavy duty blender and puree until smooth.  Stir in the cilantro, mint, cucumber, red bell pepper, onion, oil and vinegar.  Taste and season as needed with salt and pepper.  Cover and refrigerate overnight or until well chilled.  When ready to serve, pour into shallow bowls and top with 3 or 4 shrimp. Print Recipe

More Wonderful Chilled Soups

An InLinkz Link-up

Shaved Asparagus Salad for #SundaySupper

Our host for this edition of Sunday Supper is Anne of Simple and Savory.  Anne chose a theme of Easy Spring recipes.  Perfect, if you ask me.  I get so excited when Spring begins to spring.  I love all the fresh, bright flavors that we have been denied all winter while trying to eat locally and seasonally.

Asparagus is one of my all time favorite veggies.  We eat it at least once or twice a week while it is in season.  Frank is not as huge a fan as I.  He will eat a few stalks but the rest? Mine, all mine....I live in Asparagus heaven during the Spring.

I got the idea for this recipe from the cookbook by Kurt Beecher Dammier called Pure Food.  I adapted pretty much the entire recipe but wanted to acknowledge him as I wouldn't have thought to make this salad without drooling over the photo of his while thumbing through the cookbook.

I used a base of baby spinach to showcase the shaved asparagus.  Leaving the asparagus raw lends a touch of sweetness to the salad that is a pleasant surprise.  The carrot lends a touch of color and Macadamia nuts add richness and crunch.

This salad is perfect for your Easter Brunch or Dinner.

Shaved Asparagus Salad

inspired by Pure Food

2 T. extra virgin olive oil

2 T. Sicilian Lemon White Balsamic Vinegar

salt and pepper to taste

1 1/2 lbs. asparagus

2 c. baby spinach leaves

2 green onions, white and light greens

1 small carrot, peeled

1 oz. Macadamia nuts, coarsely chopped

Place the olive oil, vinegar, salt and pepper in a small jar with a lid.  Shake vigorously to combine. 

Snap off the tough end of the asparagus and discard.  Hold the asparagus by the tips and, using a peeler, shave into long strips.  Reserve the tips.

Slice the green onions in half lengthwise and roughly chop.  Using the peeler shave the carrot into strips.

Place the spinach, asparagus, carrot, green onions and nuts into a large bowl.  Pour the dressing over the greens and toss to coat.  Arrange on a platter and serve.  Print Recipe

More Healthy Spring Recipes

Breakfast

• Broccoli and Asparagus Frittata by A Mind "Full" Mom
• Herb and Leek Frittata by My Imperfect Kitchen

Cakes, Pies, and Sweets

• Coconut Custard Pie by Renee's Kitchen Adventures
• Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
• Mango Banana Bread by Asian in America
• Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
• Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet

Cookies and Bars

• Carrot Cake Oatmeal Cookies by Pies and Plots
• Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
• Maple Syrup Madeleines by The Finer Cookie
• Oatmeal Rhubarb Bars by Turnips 2 Tangerines
• Pistachio Lemon Bars by From the Bookshelf

Main Courses

• Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
• Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
• Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
• Pad Thai Spring Rolls by Brunch-n-Bites
• Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
• Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
• Spring Power Bowl by Simple and Savory

Pastas

• Crab and Asparagus Pasta by My Savory Spoon.com
• Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
• Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
• Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
• Spinach Artichoke Pasta Recipe by Life Tastes Good

Seafood

• Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
• Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
• Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
• Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
• Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
• Salmon with Parsley Pesto and Peas by Cooking Chat

Veggies and Sides

• Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
• Asparagus Ham and Swiss Danish Braid by Crazed Mom
• Asparagus Soup by Bottom Left of the Mitten
• Cheesy Potato Asparagus Tart by Sunday Supper Movement
• Herbed Lemon Potato Salad by Cosmopolitan Cornbread
• Microwave Carrots and Peas by Cricket’s Confections
• Roasted Spring Vegetables by Food Lust People Love
• Shaved Asparagus Salad by A Day in the Life on the Farm

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Countdown to 2017:Favorite Drinks from last year

Happy New Year.  I hope 2017 is a happy and healthy year for you and yours.  Today is the final day of our Countdown where we have been posting our favorite recipes of last year, thanks to Sarah of Fantastical Sharing of Recipes.  Sarah made this final theme Wild Card and gave us license to post anything we wanted to share with you that we hadn't during the past week. I have decided to share with you some beverages that we enjoyed in 2016.

I shared a lot of beverage recipes last year.  Part of that is because we like to drink but part is because I was dieting and had gotten a Vitamix blender for my birthday which resulted in lots of smoothies for breakfasts and snacks.

I decided to share one drink from each season.  I'm starting with winter so you can enjoy this Cinnamon Cranberry Cup of Comfort when you come in from the slopes or sledding hill or, probably more likely, shoveling the driveway.

In the Spring you might enjoy this sweet and sour concoction that we created and call a Cherry Sweet Tart Martini.

Cool off in the Summer heat with these refreshing Strawberry Basil Mojitos.  Perhaps you are lucky enough to go into your own garden for the seasonal ingredients.

When Fall strikes, and our thoughts turn to seasonal spicy flavors, whip up this easy peasy and delicious creamy Pumpkin Milkshake, sure to quench your thirst and your cravings.

Thank you for joining us on this trip down memory lane for the past week.  I hope you enjoyed it as much as I did.  Don't forget to take a look at what the others decided to share with you today.

An InLinkz Link-up

Pumpkin Dump Cake with Cranberries for the Final Day of #CranberryWeek

I hope that you have all enjoyed this week as much as I.  I am overwhelmed by all the great cranberry recipes that have been shared and cannot wait to try so many of them.  I don't know which recipe to try first...that is a good problem to face.

I am serving up dessert today.  A perfect ending to a perfect Cranberry Feast.  This recipe was sent to me by my friend, Linda, and I adapted it to fit in with our Cranberry theme.  I made this quite a while back and took it to a church function for which I provided dinner.  It was a huge hit and not a bite was left.  This easy and tasty cake would be a perfect addition to your Thanksgiving dessert menu.

The tartness of the cranberries complement the rich spiciness of this pumpkin cake perfectly.  It is moist with a tender crumb.  It contains all the wonderful Fall flavors that you associate with Thanksgiving and this time of year.

It takes less time to throw this cake together than it does to preheat the oven.  Within an hour your cake is cooling and awaiting dinner to be served.

Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today, following below mine.

Pumpkin Dump Cake with Cranberries

adapted from Linda Tye

1 (29 oz) can pumpkin puree

1 (12 oz) can evaporated milk

3 eggs

1 c. sugar

1 t. salt

3 t. cinnamon

1 boxed yellow cake mix

1 c. fresh cranberries

3/4 c. butter, melted

Combine pumpkin, milk, eggs, sugar, salt, cinnamon and cake mix in a large bowl.  Stir in fresh cranberries.  Pour into a 9x13" baking pan that has been treated with baking spray.  Drizzle with the melted butter and bake in a preheated 350* oven for 50 minutes or until a skewer inserted into the center, removes cleanly.  Print Recipe

Thank you for joining us this week.  It was fun. Now let's see what the others brought today!

• Cranberry Apple Sauce from Cooking With Carlee
• Cranberry Bliss Bars from Palatable Pastime
• Cranberry Cheesecake Brownies by The Bitter Side of Sweet
• Cranberry Cheesecake Dream Bars from Life Currents
• Cranberry Grains Power Bowl from Cindy's Recipes and Writings
• Cranberry Streusel Bread from Hostess At Heart
• Maple Cranberry Sauce from Cricket's Confections
• Pumpkin Dump Cake with Cranberries from A Day in the Life on the Farm
• Roasted Cranberry Bourbon Crush from Take Two Tapas
• Savory Cranberry and Cheese Tart from Caroline’s Cooking
• Tuna Salad with Cranberries from Sew You Think You Can Cook

Thankful for Local and Seasonal Harvests #WinePW

This month's WinePW theme is Celebrating Local Vintners.  It is being hosted by Cam of Culinary Adventures with Camilla.  You can see her invitation post here. It is a great theme for Cam because she is lucky enough to live smack dab in the middle of wine country in sunny California.

Here in Michigan we have quite a few wineries from which I was able to choose.  Not as many as California, of course, but enough to offer some choices and variety. The northwestern side of our State is especially conducive for wine growing as Lake Michigan provides protection for the vines in the winter with lake effect snow and can extend the growing season for as much as a month.

Many of our wineries in Michigan have received high honors in national and international competitions.  The area lies in the 45th parallel, halfway between the equator and the north pole. It is one of the most beautiful areas in the United States, in my humble opinion.  I have been to a lot of beautiful States and Countries in my travels and I have found it hard to find anything that compares with northern Michigan.

I must admit that, while our white wines are pretty darn good, it is hard to find a red wine that I like that is made here in Michigan.  I prefer red wines so I normally stick to other States and Countries when buying wine.  But we visit the wineries each time we go up north and relish the beauty and the crisp, white wines that they have to offer.

One of our favorite wineries is Black Star Farms and we visit there at least twice a year.  Not only do they have wonderful wines but they also have a great Inn where we have enjoyed many a nice stay. They recently opened an eatery on site as well, but we haven't yet had an opportunity to try it.

When we were last there I picked up a bottle of Delighted, sparkling rosé, knowing that I had this event coming up.

I am not a big rosé fan, however I do like a little bubbly every now and then and knew that this would be a wine that both those who like dry and sweet wine would be able to enjoy.




As an added bonus for this month's Wine Pairing Weekend, Cam joined up with the folks at Melissa's Produce, who sent us a slew of seasonal produce.  I used several of the items for the dish that I served with the Delighted but it was not a requirement to receive the bounty nor was I required to write about it in this post.  I received no monetary compensation and am only sharing this recipe with you because I was so excited about with how well it turned out.

I had also used some of this produce earlier in the month to make this amazing Chestnut and Persimmon Cake that I am sure to be making each fall and winter when these ingredients are in season.

I had tried the Delighted at a tasting while at Black Star Farms.  It is a light sparkling wine with a touch of sweetness that I thought would go very well with the appetizer I had made.  I, again, used the chestnut/persimmon combo because it turned out so well in the cake.  I had never had either of these ingredients prior to receiving the shipment from Melissa's Produce.  

I decided to make a dip and serve it with chips that I made using the Baby Dutch potatoes that were also included in the basket.  You can find my recipe for homemade potato chips here.  The procedure is the same except I used the Baby Dutch Potatoes instead of Russets and sliced them on a mandolin since they are so small rather than using the slicing tool of my food processor.

To make the dip, I started off by tossing the chestnuts and some garlic cloves in olive oil and seasoning them generously with salt and pepper.  I then put them into a hot oven to roast.  When the were beautifully browned and fragrant, I removed them from the oven and let them cool a bit.

I then put them into the blender with a chopped persimmon and some good olive oil and pureed the combination.  It needed a little more liquid so I added some organic chicken broth that I had in the refrigerator.  When the mixture was smooth I tasted it and it needed a little oomph so I add a little curry powder to the mix and was satisfied.  The dip had a smoky sweetness to it that paired perfectly with the saltiness of the chips.  The lightness and sweetness of the wine complemented the dusky spice of the dip.  I was very happy with the pairing and glad that Cam came up with such a great theme for this month of Thanksgiving.

Chestnut and Persimmon Dip

1 c. steamed and peeled chestnuts

4 cloves garlic

1 T. olive oil

salt and pepper to taste

1 persimmon, cut into chunks

1/4 c. olive oil

1/4 c. chicken broth

dash of cayenne 

1/4 t. curry powder

Toss the chestnuts and garlic with olive oil, salt and pepper.  Place in an oven safe skillet and roast in a preheated 420* oven for 20-30 minutes, until golden brown and fragrant.  Remove from oven and let cool slightly.  Place into a blender or food processor with the persimmon, olive oil, and chicken broth. Puree until smooth. Taste and season with the cayenne and curry powder. Print Recipe

Here are what the others are pairing up this month!

• Crock Pot Chili Verde and Spangler Vineyards Cab Franc by Tasting Pour
• Exploring the Idea of Local on #WinePW by Rockin Red Blog
• Grateful for Ian Brand Wines + Donkey & Goat + Autumn's Bounty by Culinary Adventures with Camilla
• Keeping it Local: Heritage Oak Old Vine Carignane and Greek Lamb by Pull That Cork
• Persimmons, Cabernet Franc & Other Harvest Delights by L'occasion
• Roasted Turkey Breast with Morel Mushroom Sauce by Cooking Chat
• Thankful for Local and Seasonal Harvests by A Day in the Life on the Farm
• Tradition with a Twist: Cooking Far from Home by The Swirling Dervish
• Wine and Dine: Virginia Viognier and Apricot Spread with Chevre by Grape Experience
• #SoGrateful for a Taste of Local: Food, Wine, Vineyards by Wine Predator