November – Williamson’s Cork to Fork!

WILLIAMSON’S MULLED MALBEC

Ingredients: 
2 large oranges
4 1/4 cup/1 liter Williamson Malbec
1 1/4 cup/ 10 ounces brandy
1/2 cup dark brown sugar
2 cinnamon sticks
6 whole cloves
2 cardamom pods, slightly crushed

Step 1
Using a peeler, remove the peel in strips from 1 orange, then juice the orange. Slice the other orange into rounds and reserve for garnish.

Step 2
Combine orange peel, juice, and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain mixture, discarding the solids.

Step 3
Ladle into cups or mugs. Garnish each with a reserved orange round.

October – Williamson’s Cork to Fork!

Elevated Comfort Food: Coq au Vin and Harvest Moon Red


INGREDIENTS:
Boneless, skinless chicken thighs
Half a bottle of Harvest Moon Red
Mushrooms, thick sliced
Baby Carrots
Pearl Onions, frozen is perfectly fine
Sprigs of fresh thyme
2 TBSP tomato paste
Cup or so of chicken stock

First things first – notice how we don’t have precise measurements? That’s because this recipe is 100% based off vibes. Do you want only a few carrots and loads of mushrooms? Do it. Pearl onions your jam? Use as many as the store has stocked. It’s up to you. Coq au Vin is a simple to execute French dish that will leave you so satisfied and with barely any clean-up. A cast iron skillet or Dutch oven is all you need (as long as it has a lid). Brown off your chicken in some oil butter. Add it your remaining ingredients, cover, and it’s roasted at 350F for an hour and ten minutes. I added in a slurry to thicken the sauce at the last minute and served it over herb mashed potatoes.

As Julia Child would then fervently exclaim: BONE APPLE TEETH!
Err… Wait. No… Bon appetite! ♥ Yep, that’s it.