Applewood Winery Blog

Here are the two recipes Chef Suzanne made for aour Around The World Event with the Shawangunk Wine Trail.

Chilled Tropical Fruit Soup

Ingredients:

2 cups assorted tropical fruit, peeled and cubed

1 cup coconut milk

1 tablespoon ground ginger

¼ cup honey

2 teaspoons lime juice

Coarsely ground fresh black pepper

1 ½ cups Applewood Winery Stone Fence Hard Cider

Mint for garnish

Directions:

In a blender or food processor, combine all ingredients up to and including black pepper.  Pour into serving bowl, and stir in Hard Cider.  This makes a lovely first course on a hot summer day.  Serve very chilled, along with a glass of Applewood Winery Stone Fence Hard Cider. 

Curried Chicken Fafa

Ingredients:

• 1 tablespoon hot chili paste
• 2 tablespoons of Thai curry paste
• 1 – 2 tablespoons curry powder (or to taste)
• 2 tablespoons minced fresh ginger
• 2 stalks of fresh lemongrass, tender inner white bulbs only, thinly sliced
• 3 garlic cloves, coarsely chopped
• 3 small shallots, coarsely chopped
• Vegetable oil for sautéing
• 4 whole chicken legs, split into legs and thighs (3 pounds- or use cubed rotisserie chicken)
• Kosher salt
• One 14-ounce can unsweetened coconut milk
• 2 tablespoons fresh lime juice
• Freshly ground pepper
• 2 bunches spinach, washed
• 1 bunch scallions, finely sliced
• ½ - 1 pineapple, diced
• Hot cooked jasmine rice
• Chopped cilantro, for garnish

Directions

In a food processor, combine the chili paste, curries, ginger, lemongrass, garlic, and shallots and process to a fine paste.

In a large, deep skillet, heat vegetable oil. Season the chicken with salt and cook over moderately high heat, turning once, until browned on both sides, about 10 minutes. Transfer the chicken to a plate.

Reduce the heat to moderate and add the chile paste. Cook, stirring constantly, until the paste begins to stick to the bottom of the pan and brown, about 7 minutes. Stir in the coconut milk, add pineapple and scallions, and return the chicken to the skillet. Cover partially and simmer over moderately low heat until the chicken is cooked through and the sauce has thickened, about 25 minutes. Add spinach, and cook until just wilted.  Add lime juice and season with salt and pepper.

Spoon rice into bowls, and ladle chicken and sauce on top.  Garnish with chopped cilantro. Applewood Winery Summer Fields would be a refreshing wine to pair with this Tahitian meal.