Recipes

Chicken with Plums and Figs

Serve with Arbor Crest Chardonnay, Columbia Valley ($12)

11/2 cups of Arbor Crest Chardonnay

3 tablespoons tomato paste

3 tablespoons minced garlic

3 tablespoons brown sugar

11/2 teaspoons oregano

11/2 teaspoons kosher salt

11/2 teaspoons poultry seasoning

11/2 teaspoons of chicken base

11/2 cups marinated artichoke hearts, drained

1 cup of pitted dried plums

1 cup of dried figs, cut into halves

3 tablespoons capers, drained and rinsed

2 pounds boneless chicken breasts

2 tablespoons sour cream

Combine the wine, tomato paste, garlic, brown sugar, oregano, salt, poultry seasoning and chicken base in a bowl and mix well. Stir in the artichoke hearts, dried plums, figs and capers. Arrange the chicken in a single layer in a baking dish. Spoon the wine mixture over the chicken, turning to coat.

Marinate, covered, in the refrigerator for 2 to 10 hours, turning occasionally. Bake at 350 degrees for 1 hour. Remove the chicken with a slotted spoon to a serving platter. Stir the sour cream into the sauce and pour over chicken. Serve immediately.

Yield: 4-6 servings

Approximate nutrition per serving (based on 6): 519 calories, 14 grams fat (3 grams saturated, 23 percent fat calories), 37 grams protein, 57 grams carbohydrate, 95 milligrams cholesterol, 7 grams dietary fiber, 705 milligrams sodium.

Garbanzo Bean Salad

Serve with Arbor Crest Sangiovese ($18) or Merlot ($18)

1 large yellow onion, finely chopped

2 cloves garlic, finely chopped or pressed

11/2 pounds ground sirloin or lean ground beef

1 pound dried garbanzo beans, soaked overnight and drained,or about 6 cups canned garbanzo beans, drained and rinsed

1 (8-ounce) can tomato sauce

1 cup canned tomatoes, chopped

1 handful fresh basil, chopped

2-3 teaspoons cumin powder

1/2 green pepper, chopped

1 (4-ounce) can diced green chili peppers

Salt and pepper, to taste

1/2 cup Arbor Crest Sangiovese

Sauté the onion, garlic and beef together until beef is thoroughly cooked.

Add remaining ingredients and bake at 325 degrees for 2 hours. It may take longer if using dried beans.

Yield: 10 to 12 servings

Approximate nutrition per serving (based on 12): 216 calories, 5.5 grams fat (1.6 grams saturated, 23 percent fat calories), 15 grams protein, 25 grams carbohydrate, 14 milligrams cholesterol, 7 grams dietary fiber, 236 milligrams sodium.

Leg of Lamb

Serve with Arbor Crest Cabernet Franc ($20) or Syrah ($20). Marinate this lamb at least 24 hours and longer for richer flavors.

1 leg of lamb, butterflied (Allow 1/2 pound bone-in weight per person)

Marinade:

1/4 cup soy sauce

1/4 cup Arbor Crest Cabernet Franc or Syrah

1/4 cup brandy

Juice of 1 medium orange

Juice of 1 medium lemon

2 tablespoons honey

1 teaspoon dry mustard

1 large tomato cut up in pieces

3 cloves garlic, minced

1/2 teaspoon finely ground black pepper

1/2 cup olive oil

Process all marinade in food processor. Pour over lamb, cover and marinate refrigerated for at least 24 to 48 hours.

Remove from refrigerator, and let sit at room temperature for 1 hour. Bake at 350 degrees about 18-20 minutes per pound, until internal temperature reaches desired doneness, 130 to 135 degrees for medium rare. (If you like lamb rarer, take the roast out of the oven at 120 degrees. If you like it well-done, take it out when the thermometer registers 135. The temperature will continue to rise as the meat rests.)

Yield: Varies

Approximate nutrition per serving: Unable to calculate.

Chicken Fiesta

Serve with Arbor Crest Riesling($10) or Chardonnay($12)

1 green pepper, chopped

1 large yellow onion, chopped

2 cloves garlic, minced

3-4 tablespoons butter, or more to taste

2 tablespoons flour

1 (16-ounce) can tomatoes, diced

1 (16-ounce) can stewed tomatoes

1/3 cup Arbor Crest Riesling

1 (7-ounce) can salsa suprema chili fresca or any type jarred salsa

Salt and pepper

1 cup sour cream

1 (4-ounce) can diced chili peppers

1 package tortilla chips

3 cups cooked chicken breast or more if desired for larger group

1/2 pound or more cheddar cheese, grated (Mexican cheese mix can be substituted)

Sauté green pepper, onion and garlic in butter. Sprinkle with flour. Add diced tomatoes, juice from 1 can tomatoes and wine. Add salsa and salt and pepper. Simmer for 5 minutes. Remove from heat. Add sour cream and chilies. Place a small amount of sauce in the bottom of a 4- to 6-quart casserole dish. Layer tortilla chips and then top with chicken, then cheese and then sauce. Repeat 2 or 3 times depending on depth of casserole dish. This can be assembled in advance and refrigerated. Bake uncovered 45-60 minutes at 350 degrees.

Yield: 10 servings

Approximate nutrition per serving: 401 calories, 22 grams fat (11 grams saturated, 50 percent fat calories), 22 grams protein, 26 grams carbohydrate, 77 milligrams cholesterol, 3 grams dietary fiber, 760 milligrams sodium.