Wine List

Quick Stir-Fry Chicken

At Leatherwood we use wine vinegars in marinades, salad dressings, sauces and desserts. A so-simple way to make quick stir-fry chicken: Thaw 4 frozen chicken breasts enough to cut into 1 inch strips. Pour 1/4 cup wine vinegar (your choice of flavors) over the chicken in a bowl and add a little soy sauce if you like. Allow to marinade a few minutes or several hours (in the refrigerator) depending on how much time you have. Heat olive oil in a skillet, add two cloves of pressed or chopped garlic. Stir to spread garlic in the pan and then add the chicken. Frying time is short, just until the chicken is no longer pink in the middle and it's nicely browned - about 10 minutes. Serve with rice and a vegetable. (I'd suggest roasted vegetables with vinegar and will have that recipe for you soon.)

   The Best Chili
   2 stalks celery Clean and chop celery and onions into
   1 large onion    small pieces. Saute in olive oil until
   3 Tbsp.olive oil    transparent. Add tomatoes and kidney
   1 can tomatoes    beans. Add salt, pepper, and chili pow-
   1 can kidney beans der to taste. Add the wine vinegar and
   salt and pepper simmer for about ½ hour.
   chili powder    Note: This is the vegetarian variety
   ¼ cup wine vinegar of chili but feel free to add browned
   Hot red pepper, to taste ground beef. You can toss in
   more varieties of beans if you like a beanier

chili. Just make sure to try the vinegar in it. It’s wonderful!

Great Green Beans (and easy too!)
   Fresh Green Beans, washed and tips removed    This is a “dump” kind of
Garlic recipe. If you like garlic, use a lot. If you have
Olive Oil a lot of beans you’ll need more of the other ingred-
Wine Vinegar    ients. Heat oil in skillet. Add crushed garlic and
Soy Sauce    beans. Sauté until bright green and crisp-tender.
Add wine vinegar and soy sauce. Cook until liquids are nearly absorbed.

And here’s a great dessert recipe with the surprise ingredient of vinegar.

Pavlova
4 Egg Whites
1 Cup Superfine Sugar (whirr granulated sugar in the blender)
1 Teaspoon Strawberry Vinegar
¼ Teaspoon Vanilla
Balsamic Vinegar
Strawberries or other fresh fruit
Whipped Cream (the real stuff)

Preheat oven to 300 degrees.
Beat egg whites until very stiff. Add sugar a tablespoon at a time while

beating continuously. Add vinegar and vanilla and mix. Place non-

stick baking paper on a baking sheet. If you can’t find non-stick paper

then butter a brown grocery bag cut to the right size. Put the beaten egg

white mixture on the paper and spread it to a 1½” to 2” thick circle. Reduce

oven temp. to 275 degrees. Bake 1 hour on middle rack of oven. Remove

from oven. Invert on a plate and peal off the paper. Turn right side up and

cool. Fill with fresh fruit splashed with Balsamic Vinegar and decorate with

whipped cream.

Salsa verde

12 golf ball sized tomatillos

2 poblano peppers

5 cloves of garlic

1 medium onion

1 bunch of cilantro

1 Tablespoon olive oil

1 Tablespoon Lovage/Chive in Grape Leatherwood Wine-vinegar

1 teaspoon salt

¼ teaspoon sugar

Method: Remove the husk from the tomatillos. Cut in half and place cut-side down on

an oiled cast iron frying pan. Cut the stem end off the peppers, remove most of the

seeds and place cut-side down in the same frying pan. Place under the broiler in the

oven until skins of peppers are charred and tomatillos are roasted. Remove from oven

and allow to cool.

Put onion, cilantro, garlic, olive oil, vinegar, salt and sugar in a blender or food

processor. Blend until smooth. Peel charred skins from the peppers. Add peppers and

tomatillos to blender. Process until smooth. Serve with tortilla chips or crackers or use

as you would a red salsa.