b'THE CORKBOARD|FALL 2023POMEGRANATE 01 tsp saltdressing, mix together olive oil, vinegar,GOAT CHEESE CHICKEN0 tsp peppersalt, pepper and herbs. Assemble salad: Top 01 tsp olive oilsalad greens with roasted vegetables, thenINGREDIENTS 0crme frache (optional) dress with vinaigrette and crumbled goat 0113 g goat cheesecheese. Serves 3 as a main; 4-6 as a side.04 boneless, skinless chicken breastsDIRECTIONS0 cup pomegranate arils (seeds)Preheat oven to 350F. Split and seed 01 tbsp olive oil squash; rub flesh side with olive oil ICEWINE CRME BRLE01 clove garlic, mincedand roast until tender (about 20-3001 handful basil, (sliced into ribbons)minutes). Allow to cool; scoop out INGREDIENTS0salt and pepper to taste flesh and discard skin. Melt butter 0 tsp butter in medium-sized saucepot; add onions0 2cups whipping cream FOR THE GLAZEand garlic. Sweat on low heat until tender,0 cup sugar 0 cup balsamic vinegarabout 5 minutes. Add roasted squash, 0 cup Icewine 0 cup pomegranate juicesalt and pepper, cover with water. Simmer02 tbsp lemon juice 03 tbsp brown sugarfor 10 minutes until onions are cooked0 cup maple syrup 01 tbsp grainy mustardthrough. Transfer mixture to a blender 03 tbsp regular rolled oats 0salt and pepper, pinch of each and pure for 2 minutes or until texture 01cups mixed fresh berries is smooth and silky. Ladle soup into bowls DIRECTIONS and garnish with crme frache. Serves 6. DIRECTIONSPreheat oven to 350F. Using a sharp knife,Heat cream and sugar over medium heat, carefully create a pocket in the side of eachwhisking occasionally until sugar is dissolved. chicken breast, to be stuffed later. SeasonROASTED Remove from heat and stir in Icewine and chicken with salt and pepper. Heat a non- VEGETABLE SALADlemon juice, allow to cool for 15 minutes stick pan to medium heat and pour in olivethen pour into 6 ramekins or serving dishes. oil and minced garlic. Heat for 1-2 minutesINGREDIENTS To set, chill for a minimum of 8 hours or until garlic is fragrant. Quickly sear each01 red onionovernight. For the brle, preheat the oven side of chicken until golden brown (about01 butternut squash (small)to 375F. Line a baking tray with foil and 5 minutes total). Remove from heat and 010 mini potatoesgrease with butter. Combine the maple set aside. In a separate saucepan, whisk02 carrotssyrup and oats and mix until oats are fully together ingredients for the glaze. Bring 02 parsnipscoated, then spread onto prepared tray. to boil, mixing well. Set aside. Place chicken02 tbsp olive oil, dividedBake for 15-20 minutes, until bubbling. breasts in a greased baking dish. Stuff each0salt and pepper, pinch of eachRemove from oven and let cool completely. chicken breast with 2 heaping tbsp of goat04 handfuls arugula salad mixTo serve, break off shards of the brle cheese. Drizzle half of the glaze over thebrittle and arrange on top of each custard chicken, and bake for 20-25 minutes orFOR THE VINAIGRETTEalong with fresh berries. Serves 6. until juices run clear. Remove from oven02 tbsp balsamic vinegar and drizzle with additional glaze, basil 02 tbsp basil, finely chopped and arils. Serves 4. 02 tbsp cilantro, finely choppedCIDER MIMOSA02 tbsp parsley, finely chopped BUTTERNUT 0 cup goat cheeseINGREDIENTSSQUASH SOUP 04 oz apple cider, chilledDIRECTIONS 08 oz Jackson-Triggs Grand EntourageINGREDIENTS Preheat oven to 400F. Chop vegetables Sparkling Brut, chilled01 medium onion, peeled and diced(except arugula/salad mix) into 1-inch0apple slices for garnish (optional) 03 garlic cloves, peeledchunks. Toss in a bowl with 1 tbsp03 tbsp unsalted butterof olive oil, salt and pepper, and place DIRECTIONS01 medium butternut squash on a baking tray in a single layer. Bake Pour 2 ounces of apple cider into each glass. (approximately 1.5 lbs)for 35-40 minutes or until tender whenTop with 4 ounces of sparkling wine. Garnish 03 cups waterpierced with a fork. To make the saladwith apple slices. Serves 2. RECipEs|19'