What better on a winter evening than to break out some of our favorite winter comfort food recipes? The fuller body of our Profile Two or chardonnay, loves the richness of the velvety soup and hearty pot pie, while the peaches in the dessert bring out its fruity notes. Don’t tell, but this might be our favorite pairing this season.
CHEESE STARTER (OR DESSERT)
Try a simple Camembert or a triple creme Brie with honey.
BUTTERNUT SQUASH SOUP
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 2 Tablespoon olive or coconut oil
- 1 large shallot, roughly chopped
- ½ teaspoon sea salt or to taste
- 3 garlic cloves, roughly chopped
- 1 Tablespoon chopped fresh sage
- ½ Tablespoon chopped fresh rosemary
- Pinch nutmeg
- 1 teaspoon grated fresh ginger (peeled)
- 3 – 4 C vegetable or chicken broth (you can even use water in a pinch)
- Freshly ground black pepper
- Dollop sour cream or yogurt
- Toasted pumpkin seeds or croutons
- Sprig of cilantro, rosemary, sage or parsley
- Heat the oil, onion, salt and pepper to taste in a stock pot or Dutch oven over medium heat until the onions turn translucent and their edges begin to golden. About 8 minutes.
- Add the squash and cook until it starts to become tender, about 10 more minutes.
- Add the garlic, sage, rosemary, nutmeg and ginger. Stir and cook until fragrant, a minute at most, then add broth.
- Bring to a boil, cover, and reduce to a simmer for 25-35 minutes or until the squash is tender. Test with a fork.
- Let the soup cool.
- Blend until smooth – really smooth, so blend more. If you’ve got more of a smoothie consistency than soup, add water or broth in ¼ cup increments until you like the texture.
- Season to taste with more salt and pepper, even a dash more nutmeg.
Sprinkle with garnish of your choice and serve with crusty bread.
CHICKEN POT PIE
Prep Time: 20 minutes
Cook Time: 45
Total Time: 65 minutes
We love chicken pot pie. We especially love it when made with fresh chicken and homemade crust. We also love not being in the kitchen for three hours. So. Options. Pro tip: Decide to make this recipe after you’ve already made chicken and have some left over, or use a rotisserie chicken from the store.
- 2 pie crusts*
- ⅓ cup butter
- 1 cup chopped yellow onion
- ⅓ C flour
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups chicken stock
- ½ cup milk (non dairy substitutes are great. Macadamia, hemp and pea milk work well for thickness)
- 2 ½ cups shredded chicken
- 2 cups frozen mixed veggies: peas, carrots, green beans (room temperature)
- Heat oven to 425°F. Prepare pie crusts either by the directions on the box or by the linked recipe using a 9” pie pan.
- Whisk together flour, salt and pepper in a small bowl.
- Whisk together broth and milk in another small bowl.
- In a medium saucepan, melt butter over medium heat. Add onion and cook for 3-4 minutes until tender and translucent.
- Slowly whisk in flour, salt and pepper mixture until fully blended. You’ll have a paste consistency. Keep stirring until tiny bubbles form.
- Gradually stir in broth and milk mixture, stirring continually until bubbles form and mixture thickens.
- Stir in chicken and mixed vegetables. Remove from heat.
- Spoon chicken mixture into crust-lined pan. Cover with the second pie crust, seal the edges by fluting and then cut several slits in the top of the pie to let out steam.
- Bake 30-40 minutes or until crust is golden brown.
- At 15 minutes, protect the crust edges by covering with strips of aluminum foil.
- Remove from oven, set on a cooling rack and let stand for 5-7 minutes before serving.
*Pre-made, we prefer Trader Joe’s, Leadbetter’s All Natural French Picnic Flaky Pastry Sheet or Pillsbury
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 5 peaches, peeled cored and sliced (about 4 cups)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 quart jar or 32oz can with liquid
- 6 Tablespoons butter (¼ C + 2 Tbsp)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (or non dairy substitute, we like hemp, pea and macadamia milks)
- 1 teaspoon ground cinnamon
- Preheat oven to 350°F.
- In a small saucepan, combine peaches, sugar and salt. Cook on medium heat, stirring for 2-3 minutes, or just until the sugar dissolves. Set aside. OR, if you’re using canned or jarred peaches, skip this step.
- Melt butter in a small saucepan over low heat and pour into a 9×13 glass casserole dish.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- With a fork, stir in the milk, until just combined. Don’t over mix.
- Pour batter into the pan, over the melted butter and smooth to the edges.
- Spread the peaches and their juice over the batter.
- Sprinkle cinnamon generously over the top.
- Bake for 35-40 minutes.
Serve warm or cool. Ice cream, whipped cream or more fresh peaches for garnish are optional, and also a really good idea.