Holiday Recipes

Salad of Marinated Beets with Horseradish and

Carrot-Orange Vinaigrette

Served with Hagafen 2002 Sauvignon Blanc

Serves 8

For salad:

3 lbs. assorted beets

rock salt

1 red onion, julienned in

1/8 -inch slices

3 oz. fresh horseradish

3 Tbs. champagne vinegar

3 Tbs. orange juice, strained

of pulp

5 Tbs. olive oil

For vinaigrette:

2 cups carrot juice

dried orange peel, powered

1 tsp. salt

1 tsp. ground pepper

1/2 tsp. orange blossom water (optional)

1 Tbs. finely minced ginger

1 cup virgin olive oil

baby beet greens

mache for garnish

Roast beets over rock salt until a sharp knife meets little resistance. Let cool and peel using a dry towel. Slice into 1/4-inch discs. Add julienne of red onions. Using a microplane or rasp, generously grate fresh horseradish over beets. Sprinkle with champagne vinegar, orange juice and olive oil. Mix well and leave to marinate.

Over low heat, reduce carrot juice by half. Add orange peel, salt, pepper, orange blossom water, and minced ginger. In a cold metal bowl, whisk the olive oil into the reduction in a slow steady stream. On a chilled plate make a stack of the beets with the onions and horseradish. Spoon the carrot vinaigrette around and garnish with baby beet greens and mache.

Fricassee of Free-range Chicken with Pomegranate,

Acorn Squash & Walnuts

Served with Hagafen 2002 Pinot Noir

Serves 8

three 3 lb. chickens

2 acorn squash

3 Tbs. olive oil

8 cloves of garlic, quartered

2 onions, 1/2-inch dice

3 sprigs of sage

2 cups red wine

4 cups pomegranate juice

3/4 cup lightly toasted walnuts halves

3 cups chicken stock

1/4 cup pomegranate seeds

2 Tbs. toasted walnuts, crushed

Cut chicken into eight pieces each — leaving the carcass bones intact. Cut the drumsticks and thighs separate, and the breasts into two pieces each. Cut the acorn squash into 2-inch squares; remove the seeds.

Starting with olive oil over medium heat, slowly sear the chicken pieces. Be sure they can all fit in one even layer. When well browned, add garlic, onions and sage. Add red wine and reduce by half. Add pomegranate juice and reduce. Add acorn squash, whole walnuts and chicken stock to barely cover. Bring to a simmer and place entire pan in the oven at 350 degrees. Let it cook for 30 minutes in oven. Be sure to baste the chicken with the braising juice every 5 minutes.

When ready to serve, sprinkle with pomegranate seeds and crushed toasted walnuts.

O’Henry Peach-Polenta Cake with Almonds

Served with Quady Essensia

Serves 8

3/4 cup almond meal

1/2 cup all purpose flour

1/2 cup fine polenta

1 1/2 tsp. cornstarch

1 tsp. baking powder

1 tsp. salt

2 Tbs. orange juice

3 eggs, separated

3/4 cup sugar

3/4 cup almond oil (not toasted)

For pan:

3Tbs. almond oil

1/2 cup brown sugar

4 to 6 O’Henry peaches, ripe

1/4 cup toasted sliced almonds

Combine all dry ingredients in a bowl and set aside. Whisk 1/4 cup sugar with egg yolks and orange juice until lemon colored and "ribbonned." While whisking, drizzle in almond oil until combined.

Fold dry ingredients into wet with a rubber spatula until thoroughly combined.

Beat egg white to a soft peak and add 1/2 cup sugar in 1 Tbs. increments until stiff and glossy. Whisk in 1/4 of the egg-white mix to the sugared yolks. Then gently fold in the rest of the whites with a spatula. Try not to deflate; the mix does not have to be homogenous.

Add almond oil to a 10-inch cake pan, and rotate to cover sides and bottom completely. Sprinkle with brown sugar. Cut peaches into 8 pieces around pit. Layer peach wedges — cut side down — in a concentric circle starting in the center, completely covering bottom of the pan. Pour batter over peaches. Place in a preheated 375-degree oven on the center rack. Bake for 20 minutes and then reduce the heat to 350º. Cook for 25 minutes or until a wooden toothpick comes out clean. Remove cake from oven and allow to cool for 15 minutes. Invert cake onto serving dish and sprinkle with toasted almonds.