Here’s one of our family’s favorite recipes, Orange Chicken Under Brick. It pairs beautifully with both of our spring releases. Enjoy!
2 scallions, crushed with flat side of knife
3 garlic cloves, crushed with flat side of knife
¼ cup soy sauce
¼ cup ponzu or rice wine vinegar
¼ cup mirin or honey
1 3-4 lb. chicken rinsed and patted dry
Place a large self-sealing bag in a 9x13 baking dish. Using a vegetable peeler, peel strips of zest from the oranges and lime. Transfer zest to bag.
Juice 1 zested orange and lime into bag. Add scallions, garlic, soy sauce, ponzu, and mirin. Seal and shake to mix marinade.
Using poultry shears, remove the chicken’s backbone.
Add chicken to bag and seal. Refrigerate, turning occasionally, at least 6 hours, preferably longer.
Preheat oven to 425. Heat a 12-inch cast iron skillet or a roasting pan 10 minutes. Remove chicken from marinade; discard marinade. Rub chicken breast with oil. Flatten chicken and place it, breast side down, in skillet. Top with a foil wrapped brick or foil wrapped heavy ovenproof skillet. Roast chicken 40 minutes.
Remove skillet from oven and remove brick. Pour a small amount of water into skillet; swirl to help loosen skin from bottom. Turn chicken over and baste with pan juices. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 and the skin is crisp, about 5 minutes more.
Let chicken stand 10 minutes. Just before carving, squeeze juice from remaining orange over it.
The Calistoga Farmers Market was teeming with strawberries this morning so we just had to make some 2880 strawberry-rhubarb jam. Trust me when I tell you that the recipe that follows is the BEST strawberry-rhubarb jam I’ve ever had. Undoubtedly, it’s the yummy factor of the Twenty-Eight Eighty Napa Valley Red Wine. Try it; you’ll like it!
1 cup sugar
1 vanilla bean, cut lengthwise, seeds reserved
2 cups diced rhubarb, cut into 1-inch pieces, about 4 stalks
1/4 cup 2880 Napa Valley Red Wine
4 pints small to medium strawberries, hulled and diced
Place the sugar and the vanilla bean seeds in a medium, heavy-bottomed saucepan. Add enough water to moisten all of the sugar (about 1/4 cup). Be sure to brush down the sides of the pot with a pastry brush to remove any stray sugar granules. Cook the sugar over high heat until it caramelizes and turns golden, about 4 to 5 minutes. Add the rhubarb and the wine. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp; be careful; the mixture will splatter.
Add 1/3 of the strawberries to the pot and stir quickly into the rhubarb pulp, working over high heat. Cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Add another 1/3 of the berries and quickly stir until just softened. Add the last batch of berries, turn off the heat, and stir gently. Allow the jam to sit undisturbed about 10 minutes before transferring to a jelly jar. Keep refrigerated.