Fall Whites, Cozy Bites

September 22, 2011 No comments »

Autumn is just one day away and all of us here at Ponte are gearing up for the season. I can not wait for all things fall: Cool weather and mittens, rain, sweaters and scarves, fires, hot cocoa and fresh baked cookies, soups and stews, roasted veggies and white wine. Wait, what? Really… white wine? Typically white wine is thought to be the highlight of summer. Summer are those hot days by the pool with a glass of crisp, cool Pinot Grigio. But, don’t let the cooler days of fall and warm hearty dishes fool you. White wines show some of their true character when paired with these cozy bites of the season. I’ve shared a few delicious recipes to pair with Ponte’s White Wines and products from the Marketplace. De-lish!

Roasted Chicken with Fresh Basil Pesto

Paired with Ponte’s 2010 Graciela
Marketplace Item: Bella Cucina’s Fresh Basil Pesto

Ingredients: Serves 4

1 whole chicken
1 jar of Bella Cucina’s Fresh Basil Pesto
2 cloves of garlic, minced
1 sweet onion, chopped
1 cup of 2010 Graciela
Juice from ½ of a lemon
Salt and Pepper to taste

Directions:

Wash and dry thawed chicken, inside and out. Rub the jar of Basil Pesto all over the inside and outside of the chicken. Place the garlic and onions inside the chicken. Sprinkle salt and pepper over the top of the chicken. Pour the Graciela at the bottom of the baking dish and place chicken in dish. Squeeze lemon juice on the top of the chicken and place in oven, preheated at 400*F.

Let chicken cook for an hour and a half uncovered or until completely cooked and golden brown. Remove from oven and let cool. Serve warm with a glass of Graciela. Enjoy!


Apple and Acorn Squash Gratin

Paired with Ponte’s 2010 Pinot Grigio

Ingredients: Serves 4

1 lb of apples, peeled, cored and cut into 1 inch wedges
1 lb of acorn squash, peeled, seeded and sliced into 1 inch wedges
1 T fresh sage, chopped
¼ cup yellow onion, chopped
½ cup 2010 Pinot Grigio
½ cup Parmesan cheese, grated
Salt and Pepper to taste

Directions:

In a greased baking dish, add ¼ cup Pinot Grigio. Arrange acorn squash in one even layer across the dish. Sprinkle salt, pepper, sage and onion. Arrange apples in one even layer across the dish as the second layer. Sprinkle with salt, pepper, sage and onion. Continue until ingredients have been used. Pour the reset of the Pinot Grigio over the top.

Place in preheated oven, set at 350*F and bake for 30 minutes.

Remove from oven and add Parmesan cheese to the top of dish. Place back into the oven for another 25 minutes until cheese is bubbly and browned. Serve warm and enjoy with a glass of 2010 Pinot Grigio. Enjoy!


Roasted Veggies

Paired with Ponte’s 2010 Fume Blanc
Marketplace Item: Ponte’s Tuscan Blend Olive Oil

Ingredients: Serves 4

2 medium sized red onions, cut into 1 inch wedges
1 medium sized butternut squash, peeled, seeded and cut into 1 inch cubes
½ lb of carrots, peeled and cut into 2 inch cubes
4 medium red beets, peeled and cut into 1 inch wedges
20 string beans, trimmed
3 T of Ponte’s Tuscan Blend Olive Oil
1 T of Ponte’s 2010 Fume Blanc
2 thyme sprigs, destemmed
Salt and pepper to taste

Directions:

Combine and spread all vegetables on a foil lined baking sheet. Sprinkle thyme, salt and pepper over the vegetables. Drizzle olive oil and coat all vegetables, toss.

Place in the oven (on the second rack below chicken) and roast uncovered for an hour. Every 20 minutes toss vegetables. Then, cover with foil for an additional 20 minutes or until vegetables are brown and tender. Serve warm with a glass of 2010 Fume Blanc!


Fig Drop Cookies

Paired with Ponte’s 2010 Moscato
Marketplace Item: Wildly Delicious’ Organic Cane Sugar in Madagascar Vanilla Bean

Ingredients:

3 C flour
1 C unsalted butter, room temperature
1 C sugar
1 egg
1 T milk
¾ t baking powder
¼ t salt
1 t vanilla
4 figs, dried and soft
Wildly Delicious’ Organic Cane Sugar in Madagascar Vanilla Bean, sprinkle for garnish
1 glass of 2010 Moscato while baking…

Directions:

In a mixing bowl combine butter, egg, sugar, milk and vanilla until smooth. Then add baking powder and salt. Slowly fold in flour until combined. Mix in figs. Place in the refrigerator for 2 hours until firm. Drop 12 spoonful of dough onto greased cookie sheet and place in the oven at 350*F. Bake for 7-9 minutes. Remove from oven and sprinkle with Organic Vanilla Bean Cane Sugar. Enjoy with a glass of 2010 Moscato!

I hope you enjoy!

Sara Buzza
Marketing Manager


Posted by , September 22, 2011 No comments

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