Author: Chef Cloud Wine

Ingredients

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
20 pitted kalamata olives
20 red seedless grapes
1/2 cup crumbled feta cheese
1 cup orange muscat wine

Directions

Season the chicken breasts with salt and pepper. Heat the oil in a skillet over medium-high heat. Cook the chicken breasts in the hot oil until golden brown on both sides, about 5 minutes total. Stir in the garlic, olives, and grapes; cook and stir 1 minute. Sprinkle the chicken breasts with feta cheese. Pour the wine into the pan and bring to a boil. Cover and cook until the cheese has melted and the sauce reduced by half, about 5 minutes more.

Ingredients

2 1/2 cups fresh strawberries, cleaned, hulled and sliced
3/4 cup pink sparkling wine
1 (8 ounce) package cream cheese, softened
3/4 cup finely chopped white chocolate
2 teaspoons finely grated orange zest
2 tablespoons fresh orange juice
8 slices cinnamon raisin bread
2 tablespoons butter
1/2 cup maple syrup

Directions

Place the strawberries in a bowl with the sparkling wine and let marinate at least 20 minutes. Drain the strawberries, reserving the sparkling wine. Set aside 1/2 cup of strawberries for a garnish.

Meanwhile, combine the cream cheese, white chocolate, orange zest, and orange juice in a separate bowl; stir and blend until smooth.

Spread 4 slices of raisin bread with the cream cheese mixture. Arrange the drained strawberries over the cream cheese. Top with remaining 4 slices of raisin bread to make a sandwich.

Melt the butter in a large skillet over medium heat. Place the sandwiches in the skillet; cook until lightly toasted on each side, about 2 minutes per side.

Place the toasted sandwiches on serving plates, and cut in half. Drizzle evenly with maple syrup, and garnish with remaining strawberries. Serve with the reserved sparkling wine.

Ingredients

6 boneless, skinless chicken thighs
1 lime, zested and juiced
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1 tablespoon paprika
1/4 cup vegetable oil
2 tablespoons brown sugar
1/2 cup chicken broth
1/2 cup white wine
2 sprigs fresh mint, chopped

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Combine the flour, salt and paprika in a large plastic bag. Sprinkle lime juice over the chicken thighs, then place them in the bag. Shake pieces around until completely coated.

Heat the oil in a large skillet over medium-high heat. Add chicken and cook just until browned on each side. Transfer to a baking dish. Mix together the brown sugar and lime zest; sprinkle over the chicken. Pour the chicken broth and white wine into the pan. Sprinkle mint over the top.

Bake uncovered for 45 minutes in the preheated oven. Chicken should be cooked through and juices will run clear.

Ingredients

1 1/2 pounds fresh mushrooms
1 1/2 ounces fresh ginger root
1 lemon peel, cut into strips
1 onion, thinly sliced
4 cups white wine vinegar
3 teaspoons sea salt
1 teaspoon black peppercorns

Directions

Wipe the mushrooms with a damp cloth to clean them, and trim the stalks so that they are even with the caps. Place mushrooms in a medium saucepan.

Peel the ginger and cut into quarters. Add to the mushrooms, along with the lemon zest, onion, vinegar, salt and peppercorns. Bring the mixture to a boil and simmer for 15-20 minutes, or until mushrooms are tender.

Remove the mushrooms from the cooking liquid with a slotted spoon and pack into sterilized jars. Strain the cooking liquid and bring it back to a boil. Pour hot liquid over the mushrooms until the level of the liquid is 1/2 inch above the mushrooms. Seal the jars and store in the refrigerator.