Another delicious recipe from Chef Sider at Redstone Restaurant! This time it’s a great option for Easter as an alternative to a traditional Ham dinner. Paired with a Tawse Wine, it’s a match made in Niagara Winery Heaven!
8 pieces chicken thighs, skin on
1/2 cup Kosher salt
1/4 cup granulated sugar
1 medium Vidalia Onion, small dice
4 cloves garlic, minced
1 jalapeño, seeds removed, diced
2 cups frozen peaches, pit removed (or fresh in season)
1 tbsp smoked papria
1tbsp chili powder
1/2 cup apple cider vinegard
2 cups honey
2 tbsp Worcestershire sauce
1 cup water
Salt and pepper to taste
The day before:
Combine the water, salt and sugar and bring to a boil. Allow to cool completely and pour over the chicken thighs. Refrigerate for 12 hours.
Combine all ingredients for the BBQ Sauce and bring to a simmer. Cook for 1 hour and puree in a blender. Exercise extreme care when pureeing hot liquids. The BBQ Sauce can be made up to a week in advance.
Remove the chicken thighs from the brine and pat dry with paper towel. Season with salt and black pepper and grill, skin side down over medium-high heat for 4-5 minutes. Flip the chicken and brush with the BBQ sauce. Continue to do this, flipping and re-basting every 4-5 minutes until cooked through, approximately 15 minutes.
Enjoy with a bottle of 2019 Lawrie Pinot Gris!
It’s Vege-Wednesday! This week we’re excited to have a recipe from Chef Sider at Redstone Winery & Restaurant for you.
The wines we feature on Vege-Wednesdays are certified Vegan friendly by VegeCert, an organization that certifies vegan and vegetarian products. This means the wine in question was not made using any animal byproducts. But some of you have been wondering, what does that mean?
🌱Sometimes fining agents that are made from things like eggs, isinglass, and casein are used in the production of wine. This would result in a wine NOT being considered Vegan! Wines of ours that do not have any of these animal byproducts used during production proudly carry the VegeCert certification of being Vegan.
Apricot-Glazed Tofu with Catalan-Style Spinach
- 2 lbs extra firm tofu, pressed & dried
- 1/2 cup granulated sugar
- 1/4 honey or your favourite substitute
- 3 tbsp apricot jam
- 1/8 cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 1/2 tsp cinnamon
- pinch each ground nutmeg, ground cloves, black pepper
- 2 tbsp olive oil
- 1 Granny Smith apple, peeled, cored, diced
- 1/2 cup unsalted mixed nuts (or whatever you have on hand! We like almonds, pine nuts, walnuts, and pistachios) toasted and roughly chopped
- 1/2 cup mixed dried fruit (Chef recommends raisins, apricot, dates, and figs) roughly chopped
- 1 shallot, minced
- 5 oz baby spinach
- splash of dry white wine (2016 Cuddy Chardonnay works perfectly!)
- salt and pepper to taste
Bring all glaze ingredients to a boil and simmer until combined, approximately 5 minutes. Cool.
Preheat oven to 425F. Cut each piece of tofu into slices and shingle them out on a large sheet of aluminum foil. Pour the glaze evenly over the tofu and wrap tightly in the foil. Bake for 20 minutes, then uncover and bake a further 10 minutes.
Heat a pan over medium heat and add olive oil. Add diced apple and sauté until caramelized. Add the nuts and cook for a further 2-3 minutes, stirring regularly. Add minced shallots and dried fruit, cook until both are soft, approx. 3-4 minutes. Finally, add the spinach and cook until evenly wilted. Season with salt and splash of dry white wine and cook for a final 1-2 minutes.
Remove the hot tofu from the aluminum foil and lay out on serving platter. Place spinach around tofu and serve!
Pairing with Wine
We recommend pairing this delicious recipe 2016 Cuddy Chardonnay, certified Vegan by VegeCert! Delightfully sticky sweet but layered with toasted nut flavours and earthy greens, this dish highlights the fruity characteristics and subtle oak on a crisp and dry Chardonnay. Hearty but light, this pairing is just waiting to be enjoyed on the patio, in the warm, setting sun on a new Spring evening.