Pause for Some Yum | Half-Mile Farm

Issue:

Just in time for holiday entertaining, this month’s column features recipes from two celebrated cookbook authors – both of whom will soon be visiting Highlands at hosted events at Half-Mile Farm.   Mary Martha Greene is the author of The Cheese Biscuit Queen Tells All.  

Rebecca Lang has authored eight cookbooks, her most recent, from which this recipe is excerpted is Y’All Come Over.

Rebecca Lang’s Cava-Mint-Pomegranate Sippers

From Rebeccca Lang: I’ve had a love for anything with bubbles my entire adult life. If you come to my house, your chances of a sparkly drink are pretty good. Most recipes call for making bubbly cocktails by the glass and that can be time-consuming. Making a batch in a pitcher and giving yourself a small window to chill makes life easier. Combine the juice and honey in the pitcher in advance and just add the other ingredients before serving. Nothing made with bubbles should ever cause any stress.

Ingredients

1 1/2 cups Pomegranate Juice

1/4 cup Honey

2 (750-milliliter) bottles chilled Cava

1 Lemon, sliced

2 tablespoons Pomegranate Seeds

Fresh Mint Sprigs

Directions

1. Combine the juice and honey in a pitcher, stirring until the honey dissolves. Add the Cava and sliced lemons. This yields 7 3/4 cups. Chill until ready to serve (but no more than 30 minutes so bubbles hang around).

2. In the Champagne glasses, divide the pomegranate seeds and a sprig of mint. Top with the Cava mixture, and serve immediately.

Mary Greene’s Christmas Chicken Recipe

From Mary Greene:  This dish makes a colorful presentation to serve for a holiday dinner—especially if you are expecting a multitude of guests at your manger. Serve it with wild rice and steamed or roasted broccoli to make a beautiful plate. If you’re planning a holiday party, substitute chicken tenders for the chicken breasts, cut them into large bite-size pieces, cook as directed, and serve in a chafing dish with toothpicks.  You can also use the sauce with a large bag of pre-made meatballs.

Ingredients

6 boneless skinless Chicken Breasts

1/3 cup all-purpose Flour

1 teaspoon Salt

4 tablespoons (½ stick) Unsalted Butter

1½ cups Whole Berry Cranberry Sauce

¾ cup freshly squeezed Orange Juice

¾ cup granulated Sugar

½ cup finely Chopped Onions

Finely grated zest of 1 Orange

¼ teaspoon Ground Cinnamon

¼ teaspoon Ground Ginger

Cooked Wild Rice for serving

Directions

1. Pound out the chicken breasts to a ½-inch thickness. 

2. Combine the flour and salt in a wide, shallow bowl and dredge each chicken breast in the flour mixture. 

3. Melt the butter in a large skillet over medium heat.  Add a few pieces of the chicken and cook for 3 to 4 minutes on each side or until light golden brown in color. 

4. While the chicken is cooking, combine the remaining ingredients except the wild rice in a small saucepan with a lid. Place over low heat and bring to a boil, stirring often, until the sugar dissolves.

5. Pour sauce over the chicken.  Cover, reduce the heat to low and cook 35 to 40 minutes or until chicken is tender.  Serve over wild rice.