This past weekend I went wine tasting around the Charlottesville area. One of the wineries I went to was Hill Top Berry Farm and Winery. Hill Top is one of my favorite wineries in Virginia because of their atmosphere (a true family owned winery that makes you feel like a member of the family), interesting range of flavors, and spectacular mead. All of their wines and meads are “True to the Fruit”, which to me means that each of their wines and meads capture the flavor and essence of a particular berry. They also bottle several varieties of mead, and each sip of their mead is like a taste of heaven. Seriously.
- 2 Chicken Breasts, butterflied
- 2 tsp minced garlic
- Juice of 2 cara cara oranges (~1/3 cup orange juice)
- 1 tsp grated fresh ginger
- 2 tsp lemon juice
- 2 tbsp butter
- 3 tbsp Hill Top Blackberry Delight Wine (substitute with another Blackberry Wine…if you have to…)
- salt and pepper
- Reese Brown and Wild Rice
1. Preheat oven to 375F. Place the chicken onto a baking sheet lined with aluminum foil, and season with salt and pepper. Bake the chicken for approximately 20 minutes.
2. While the oven is preheating and the the chicken is cooking, boil the recommended amount of water for the rice, and add a tablespoon of butter. Once boiling, add rice, cover, and simmer at medium heat for the recommended amount of time on the rice container.
|Cara Cara Oranges are pink like grapefruit, and milder than traditional navel oranges.|
4. Preheat a small saucepan on medium heat. Add the butter and garlic, and sautee for a minute to two. Pour the juice mix into the pan and stirÂ occasionally. Reduce the juice into a sauce, which will take about Â 10 minutes. Season with a dash of salt and pepper.You want a color that is darker than it was originally (due to caramelized sugary goodness), but a texture that is still liquid and not thick like a syrup. Easiest way to remember is that a sauce is liquidy, while glaze (such as teriyaki or barbeque) is thick and sticky.Â