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Honeyed Wine Peaches
2 cups dry white wine
2 tablespoons honey
1 cup water
1/4 cup sugar
1 rosemary sprig
4 large, ripe but firm peaches—peeled, halved and pitted
In a large saucepan, combine the white wine, honey, water and sugar and bring to a boil. Boil until reduced by half, about 30 minutes. Add the rosemary sprig and let stand for 10 minutes; discard the rosemary.
Preheat the oven to 350°. Arrange the peaches in an 8-by-11-inch baking dish. Pour the rosemary syrup on top and roast the peaches until tender, 40 minutes, basting and turning the peaches occasionally.
Serve with ice-cream.
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Chicken in White Wine Sauce
4 (10-ounce) skin-on airline chicken breasts
1 ¼ teaspoons kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
1 tablespoon neutral oil (such as grapeseed)
¼ cup sliced spring onion bulb (from 1 large spring onion), sliced green garlic bulbs, or sliced ramp bulb and greens
⅓ cup dry white wine
1 cup chicken stock or lower-sodium chicken broth
2 tablespoons crème fraîche
3 tablespoons chopped mixed tender fresh herbs (such as tarragon, dill, chives, and parsley)
1 teaspoon fresh lemon juice
Directions
Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Flip the chicken breasts and cook skin side up, until a thermometer inserted in thickest portion of chicken registers 160°F, about 15 minutes. Transfer to a plate. Reserve 1 tablespoon of drippings in skillet.
Heat reserved drippings in skillet over medium-high. Add spring onion; cook, stirring often, until softened, about 1 minute. Add wine (mixture will immediately come to a simmer). Simmer over medium-high, stirring occasionally to loosen browned bits on bottom of skillet, until reduced by about half, 1 to 2 minutes. Add stock; cook, stirring occasionally, until mixture has reduced to about 2/3 cup and just barely coats back of a spoon, 4 to 6 minutes. Reduce heat to low; stir in crème fraîche until just melted, about 30 seconds. Remove from heat; stir in herbs and lemon juice. Season to taste with salt and black pepper. Serve alongside cooked chicken.
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I don't need black cocoa powder to make black icing with. I don't. Really.
I'm already buying a bunch of Asian-style pastes to go into mooncakes. (I don't think I'll make the paste again, it was tiring and time consuming and messy. Althoguh I wonder if it could be done with a Thermomix.)
2 cups dry white wine
2 tablespoons honey
1 cup water
1/4 cup sugar
1 rosemary sprig
4 large, ripe but firm peaches—peeled, halved and pitted
In a large saucepan, combine the white wine, honey, water and sugar and bring to a boil. Boil until reduced by half, about 30 minutes. Add the rosemary sprig and let stand for 10 minutes; discard the rosemary.
Preheat the oven to 350°. Arrange the peaches in an 8-by-11-inch baking dish. Pour the rosemary syrup on top and roast the peaches until tender, 40 minutes, basting and turning the peaches occasionally.
Serve with ice-cream.
--
Chicken in White Wine Sauce
4 (10-ounce) skin-on airline chicken breasts
1 ¼ teaspoons kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
1 tablespoon neutral oil (such as grapeseed)
¼ cup sliced spring onion bulb (from 1 large spring onion), sliced green garlic bulbs, or sliced ramp bulb and greens
⅓ cup dry white wine
1 cup chicken stock or lower-sodium chicken broth
2 tablespoons crème fraîche
3 tablespoons chopped mixed tender fresh herbs (such as tarragon, dill, chives, and parsley)
1 teaspoon fresh lemon juice
Directions
Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Flip the chicken breasts and cook skin side up, until a thermometer inserted in thickest portion of chicken registers 160°F, about 15 minutes. Transfer to a plate. Reserve 1 tablespoon of drippings in skillet.
Heat reserved drippings in skillet over medium-high. Add spring onion; cook, stirring often, until softened, about 1 minute. Add wine (mixture will immediately come to a simmer). Simmer over medium-high, stirring occasionally to loosen browned bits on bottom of skillet, until reduced by about half, 1 to 2 minutes. Add stock; cook, stirring occasionally, until mixture has reduced to about 2/3 cup and just barely coats back of a spoon, 4 to 6 minutes. Reduce heat to low; stir in crème fraîche until just melted, about 30 seconds. Remove from heat; stir in herbs and lemon juice. Season to taste with salt and black pepper. Serve alongside cooked chicken.
--
I don't need black cocoa powder to make black icing with. I don't. Really.
I'm already buying a bunch of Asian-style pastes to go into mooncakes. (I don't think I'll make the paste again, it was tiring and time consuming and messy. Althoguh I wonder if it could be done with a Thermomix.)
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