Family Around the Table

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Hassleback Chicken Cordon Bleu

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Vergelegen Reserve Chardonnay paired with hassleback chicken cordon bleu.I’m excited for my first post with a new group of bloggers. This fun group focuses on wine and food pairings, a passion of mine! Many know that my husband and I have been in the wine business for nearly 30 years. Need less to say I was happy to find a group of like-minded bloggers. For today I’ve paired a hassleback chicken Cordon Bleu with 2013 Vergelegen Chardonnay Reserve from South Africa.

The chicken is easy to make and pairs nicely with the wine. It is important to note to be very careful when slicing the chicken. You do not want to cut all the way through for obvious reasons. You don’t want the cheese and ham falling through. You can make this in advance of a dinner party and refrigerate. Remove from the fridge about 30 minutes before baking. The buttery breadcrumbs and saltiness of the ham are a fine combination with the wine. Serve with roasted potatoes and a nice green vegetable.

The 2013 Vergelegen Chardonnay Reserve is lemony green in color and has the scent of citrus, pineapple, vanilla, white peaches, and apricot with the recognizable buttery notes typical of chardonnays. The citrus is reminiscent, to me, of a sauvignon blanc. It has a crispness that makes it a perfect summer wine. It is best enjoyed over the next five years and pairs nicely with chicken, especially a lemony dish, creamy risotto, and salmon. Open the bottle and let it breath to open up the flavors.

The Vergelegen Estate is located in Somerset West, South Africa. It has a storied history dating back to 1700. Not long after my second son was born my husband had the opportunity to travel to South Africa and visit the estate. He visited in their spring when the jacaranda trees were in bloom. The owner of the estate was surprised my husband was familiar with the beautiful purple blooms of the jacaranda. He asked how he knew of the tree and he replied it was my favorite tree and they are in abundance in our area. The jacaranda tree is also found in New Zealand. Vergelegen is imported into the United States by Black Hawk Imports.

Vergelegen Reserve Chardonnay pairs nicely with my hassleback chicken cordon bleu.

 

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Hassleback Chicken Cordon Bleu

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 servings

Hassleback Chicken Cordon Bleu

Ingredients

  • 4 boneless skinless chicken breasts
  • 16 slices of Swiss cheese (from the short end of a block)
  • 8 slices of thinly shaved ham, cut in half
  • 1/2 cup Italian breadcrumbs
  • 6 tablespoons butter, melted
  • Salt and pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a bowl combine melted butter and breadcrumbs. Set aside.
  3. Cut 4 slits in each chicken breast without cutting all the way through the chicken. Season with salt and pepper. Into each cut insert a slice of cheese and half a slice of ham, rolled, next to it. Place each chicken breast in a baking dish. Top with breadcrumb mixture.
  4. Bake at 350 degrees F. 45 - 50 minutes, until cheese is melted and chicken is cooked.
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Wendy of A Day in the Life on the Farm will share Eating and Drinking Locally for the Summer Months #WinePW

Cindy of Grape Experiences will pair Summer Supper: Cool Pasta Salad and Côtes du Rhône Refreshers

Ellen of Family Around The Table will prepare Hassleback Chicken Cordon Bleu

Jane of Always Ravenous will prepare Southern Summer Supper with a French Twist

David of Cooking Chat will pair Grilled Shrimp with Pineapple Salsa and a Summery White Wine

Camilla of Culinary Adventures with Camilla will share Ceviche + Scheid’s Albariño #WinePW

Jade of Tasting Pour will share Sweet Pea Pesto Meets Wines of Summer

Jeff of FoodWineClick has prepared Cool Kitchen Seafood Rolls for an Easy Summer Supper

Julie and Edgar of Wine-N-Friends will share Tintilla and Ribs: Superb Summer Pairing #winePW

Gwendolyn of Wine Predator https://winepredator.com will share Getting to know Napa: Bison Steak BBQ with Rombauer Atlas and Stice Cabs plus Conn Creek Atlas Rose! #WinePW

Peter and Nancy of Pull That Cork will share Lamb Gyros and a Super Sauvignon Blanc for #winePW

Individual Swiss and Asparagus Tarts #BrunchWeek

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Asparagus is one of my favorite spring vegetables. I prepare it a few times a week when it’s in season. One evening I had one sheet of puff pastry I needed to use up plus this beautiful asparagus. So I decided to make individual swiss and asparagus tarts. Michigan asparagus is a generous sponsor of #BrunchWeek. The season in Michigan runs from early/mid-May through June. The really cool thing about asparagus from Michigan, besides they are one of the only domestic producers, is that, when harvested, the stalks are snapped virtually eliminating the woody bottom. It’s always best to buy as local as produce as you can but that is not always possible. The next best thing is to buy produce from the US.

Puff pastry, asparagus and cheese are a marriage made in heaven. This can be served as a brunch option on a buffet or plated with the main meal as a side dish. Although it’s a really easy dish to prepare, it’s delicious and impressive. I would suggest making extras. Your guests will thank you.

With only three ingredients, this recipe whips up in no time. You do need to plan though. The puff pastry needs to thaw and, if you’re like me, you’ll need to shred your Swiss cheese. If you’ve read some of my other posts, I prefer to shred my own cheese due to the use of anti-caking agents in pre-shredded cheeses. There is little prep work that needs to be done to the Michigan asparagus.

 

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Individual Swiss and Asparagus Tarts

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 4 servings

Individual Swiss and Asparagus Tarts

Ingredients

  • 1/2 package (1 sheet) of puff pastry sheets
  • 12 stalks Michigan Asparagus
  • 1 cup grated Swiss cheese

Instructions

  1. Thaw puff pastry according to package directions.
  2. Preheat oven to 425 degres F. Remove the woody ends of the asparagus, although not necessary if using Michigan asparagus. Cut each stalk in half.
  3. Cut puff pastry sheet into 4 squares. Place on baking sheet. Sprinkle 1/4 cup of Swiss cheese on each square. Place 6 pieces of asparagus on each tart.
  4. Bake at 425 degrees F. for 20 - 25 minutes or until golden. Serve immediately.

Notes

Prep time includes puff pastry thaw time.

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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:
Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:
Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:
Mini Rustic Apple Pies from Forking Up

 

 

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Prize #5 Michigan Asparagus is giving one winner an Asparagus Steamer Pot with $40 gift card to Williams Sonoma and a box of fresh Michigan Asparagus.

Fresh asparagus is the taste of spring and Michigan is one of the largest domestic asparagus growers in the U.S. Michigan Asparagus is available mid-May through June and is the only hand snapped harvested asparagus which means more usable asparagus and less waste.

 

Prize #6 Rainier Fruit is giving one winner a set of 3 stoneware pie plates with $40 Williams-Sonoma gift card and a box of fresh Lady Alice apples.

If you love apples, pears, cherries and blueberries than Rainier Fruit is the fruit brand for year. Nestled in the shadow of Mount Rainier, we focus on growing fruits and living a lifestyle that is Wholesome to the Core and brings you the best of organic and conventional grown fruit including our proprietary Lady Alice apples and all your other favorites like Honeycrisp and more.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Cordon Bleu Appetizers

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This recipe for Cordon Bleu Appetizers has been in my “to try” file for years. By years I mean years. I’ve seen it often in my file but never made it. Then I had so much ham leftover from Easter I froze some of it and thought, I’m finally going to make this nibble! I did make it recently when our neighbors came over for a spontaneous happy hour a few weekends ago. I must say, they were well received by our guests. Not one was left. Serve them warm from the oven or at room temperature.

I really love the addition of mustard in this recipe. It’s a very subtle flavor. The recipe originally says to use a loaf of French bread but I would have preferred to use a baguette. Unfortunately I couldn’t find one at the supermarket the day I shopped. I sliced the loaf then cut each slice in half for a more manageable appetizer. I also love the flavor the Swiss cheese adds.

These cordon bleu appetizers would also be great for a game day gathering, cocktail party, or snack. They are delicious with wine, beer or a cocktail. I served them with all those beverages.

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Cordon Bleu Appetizers

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: Approximately 36 using larger loaf of French bread

Ingredients

  • 4 ounces cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 1 cup (4 ounces) shredded Swiss cheese
  • 3/4 cup diced fully cooked ham
  • 1/2 cup minced chives, divided
  • 18 slices French bread (1/2 inch thick, each slice cut in half) or use a French baguette sliced 1/2 inch thick

Instructions

  1. In a bowl, beat cream cheese and mustard until smooth. Gently stir in the Swiss cheese, ham and 1/4 cup chives. Spread 1 tablespoon mixture over each bread slice. Place on an ungreased baking sheet.
  2. Bake at 350° for 12-15 minutes or until lightly browned. Sprinkle with remaining chives. Serve warm or at room temperature.

Notes

I would have preferred using a thinner baguette but there were none available at my store. If you use the French bread be sure to cut each slice in half. It's more of an appetizer portion.

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Recipe adapted from Taste of Home.

Mini Swiss Quiches #SundaySupper

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Mini Swiss Quiches
Mini Swiss Quiches

Our neighbors recently had a small happy hour gathering and each of the guests brought an appetizer. My contribution was a new recipe, which again will do double duty for the #SundaySupper pie event recipe and as the week 4 recipe in the 52 Week New Recipe Challenge.

These mini quiches were adapted from a recipe on the Pillsbury website. I’m a big fan of one or two bite appetizers that don’t require utensils. They make managing your plate and drink so much easier during a party. These mini swiss quiches are packed with flavor from seasonings, green onions (or as my Dad called them, Spring onions), parsley.

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Mini Swiss Quiches #SundaySupper

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 24 mini quiches

Ingredients

  • 1 box refrigerated pie crusts, I used Pillsbury
  • 1 1/2 cups shredded Swiss cheese
  • 2 tablespoons sliced green onions
  • 2 eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1 tablespoon chopped Italian parsley

Instructions

  1. Heat oven to 375 degrees F. Spray 24 mini muffin cups with cooking spray and set aside.
  2. Remove pie crusts and place flat on a large cutting board. With a 2 1/2-inch round cutter, cut 12 rounds from each crust. Press one round into bottom and up sides of each muffin cup.
  3. Place 1 tablespoon Swiss cheese in each cup. Top each with a few onion slices.
  4. In a 2-cup measuring cup, beat eggs, milk and salt with fork or whisk until well blended. Pour mixture into crusts, filling to within 1/4 inch of top.
  5. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. With tip of knife, lift quiches from cups. Serve warm.

Notes

Substitute Cheddar cheese for the Swiss cheese.

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Sweet As Pie

Mealtime Pie

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

French Onion Soup

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A few years ago we were traveling through South Carolina and found a Le Creuset factory store! I bought crocks in a lovely shade of purple with the intent of making French onion soup. I finally got to use them with this recipe. It’s week 2 of the 52 Week New Recipe Challenge and I tried a new French onion soup recipe from a cookbook in my collection, The Good Housekeeping Cookbook – Sunday Dinner Collector’s Edition. The weather here in Florida got chilly so I seized the opportunity to make soup. I’ve made a few French onion soup recipes in the past but this one will go into my recipe box. It is necessary to have oven-proof bowls so you can melt the cheese. Of course, I use only the best Vidalia onions when they are available in my grocery store.

French onion soup takes time to make. Patience is key. If you want it for lunch, and want to eat at 12:30, don’t start cooking at noon! Plan for a little longer than 2 hours, prep and cook time, with this recipe.

French Onion Soup
French Onion Soup

French Onion Soup

4 tablespoons butter

6 medium onions, thinly sliced, I prefer Vidalia

1/4 teaspoon salt

4 cups water

1 can (14.5 ounces) beef broth

1/4 teaspoon dried thyme

4 diagonal slices (1/2-inch thick) French bread

4 ounces Gruyère or Swiss cheese, shredded (1 cup)

In a non-stick, 12-inch skillet, melt butter over medium-low heat. Add onions, salt and cook, stirring occasionally, until onions are very tender and begin to caramelize, about 45 minutes. Reduce heat to low and cook, stirring frequently, until onions are deep golden brown, about 15 minutes longer.

Transfer onions to 5 quart Dutch oven. Add 1/2 cup water to same skillet and heat to boiling, stirring until browned bits are loosened from bottom of skillet. Add to onions in Dutch oven. Add remaining 3 1/2 cups water, broth and thyme to onions and heat to boiling over high heat. Reduce heat and simmer 30 minutes.

Preheat oven to 400 degrees F. Arrange bread slices on cookie sheet and bake until lightly toasted, about 5 minutes. Place four ovenproof bowls in jelly roll pan for easier handling. Spoon soup evenly into bowls and top with toasted bread, slightly pressing bread into soup. Sprinkle shredded cheese (Gruyère or Swiss) evenly on top. Bake until cheese has melted and begins to brown, 12 to 15 minutes.

Makes about 5 cups or 4 first course servings.

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