We don’t know about you, but we love fall. Then again, we live in Austin, so it’s really more like spring. But we still love a good warm meal on a cozy fall-for-us evening. The fresh lemon notes and lightness of the chicken and fish are a delicious compliment for our Profile One.
CHEESE STARTER (OR DESSERT)
Chevre is a great choice with this wine, especially one infused with garlic and herbs.
HERBED LEMON CHICKEN ORZO SOUP
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 2 Tablespoons olive oil, halved
- 1 pound boneless, skinless chicken thighs or breasts, shredded or cubed
- 3 cloves garlic,
- 1 yellow onion, diced
- Salt and freshly ground black pepper to taste
- 1 Tablespoons chopped fresh rosemary
- 1 Tablespoons chopped fresh thyme
- 2 Tablespoons chopped fresh parsley
- 2 dried or 1 fresh California bay leaf
- ¼ cup lemon juice
- 3 carrots, peeled and cubed
- 2 stalks celery, cubed
- 6 cups chicken stock
- 3/4 cup uncooked orzo pasta
- Rinse the chicken and pat dry. Salt and pepper both sides to taste. Shred or cube.
- Heat half of the olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and brown on all sides, about 5 minutes. Remove from pot and set aside.
- Add the rest of the olive oil to the pot along with the garlic, onion, carrots, bay leaves and celery. Cook until tender, about 6 minutes, stirring occasionally. Add in thyme and rosemary until the fragrance is released, about 2 minutes.
- Slowly pour in chicken stock and bring to a boil. Stir in orzo and chicken. Reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice.
- Season with salt and pepper, to taste.
Serve immediately and garnish with parsley.
SALMON AND ASPARAGUS IN GARLIC BUTTER
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
- 4 6oz salmon fillets
- 1 pound asparagus, trimmed
- ½ cup butter, room temperature
- 3 cloves garlic, finely diced
- 1 Tablespoon fresh parsley, chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 4 slices lemon
- Preheat oven to 450°F. Grease a rimmed baking sheet.
- Rinse salmon thoroughly and pat dry. Set aside.
- In a small saucepan, melt the butter over low heat, adding the garlic, parsley, onion powder and salt. Once melted, stir once or twice to mix fully.
- Set aside and let cool.
- Place the salmon in a medium sized bowl and drizzle with half the melted butter mixture. Turn salmon fillets until completely covered on all sides.
- Using your hands or a pair of tongs, center the salmon fillets in a row down the middle of the baking sheet, 1-2 inches apart.
- Place the asparagus in a small, flat baking dish and toss with the rest of the butter mixture.
- Arrange the asparagus evenly on the baking sheet around the salmon.
- Sprinkle the salmon and asparagus with salt and pepper.
- Lay 1 slice of lemon over each salmon fillet.
- Bake for 12-15 minutes or until the salmon flakes with a fork and is opaque throughout.
LEMON POUND CAKE
Prep Time: 15 minutes
Cook Time: 45-70 minutes
Total Time 60-85 minutes
- 1.5 C all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup salted butter, room temperature
- 1 C granulated sugar
- 3 large eggs, room temperature
- 1/4 cup sour cream, room temperature (non dairy options: cashew yogurt, non dairy milk)
- 3 Tablespoons freshly squeezed lemon juice (about 1 lemon)
- zest of 1-2 lemons
- 2 tsps pure vanilla extract
- 1 cup confectioners sugar, sifted
- 1 and 1/2 Tbsp fresh squeezed lemon juice
- 1 Tablespoon heavy cream or milk. You can substitute coconut milk or nut milks. The creamier the liquid, the thicker the icing.
- Preheat oven to 350°F.
- Grease and flour a 9×5 inch loaf pan.
- If you want to use a bundt pan, preheat oven to 325°F and grease and flour a 10-inch bundt pan.
FOR THE CAKE
- Sift flour, baking powder and salt together in medium bowl. Set aside.
- With a hand or stand mixer, cream the butter, 1-2 minutes.
- Add the granulated sugar and beat on med-high speed for another 2 minutes.
- Add eggs one at a time and beat on low until just mixed.
- Add the sour cream, lemon juice, lemon zest and vanilla extract. Beat on medium speed until just combined.
- Add dry ingredients in small batches until just combined and don’t overmix. Batter should be thick. If there are any lumps left, use a hand whisk to gently mix them in.
- If using a loaf pan, bake for 45-60 minutes. If using the bundt pan, bake for 65-70 minutes.
- Check with a knife. The cake is done when the knife comes out with a few crumbs on it.
- Remove from the oven and place on a cooling rack. Allow cake to cool almost entirely in the pan, about an hour. Turn cake out onto serving platter. You may ice the cake when it is still warm or fully cooled. If you ice it while there’s a little warmth left, the icing will thin slightly as it hits the cake.
FOR THE ICING
- Whisk all ingredients together and drizzle slowly over the cake.
If leftover cake is an issue in your house (someone told us this happens) cakes freeze incredibly well. Let the cake cool completely, wrap tightly in saran wrap, then aluminum foil, then place in a freezer bag. Mark the date and what it is. Keep frozen for up to a year.
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