Bold Flavors - November 2022

PECAN PIE MUFFINS

My mom’s big pecan tree is heavy with nuts this year, some limbs dipping low to the ground under the weight. Pecans already litter the yard, cracking like fireworks when you walk through the grass. It’s often a family outing with three, sometimes four generations scooping up the nuts to be cracked and peeled. Some will be used in the next few weeks in recipes like these Pecan Pie Muffins; others will be bagged for the freez er to use over the holidays.

Makes 30

mini-muffins

1 cup firmly packed light brown sugar

1/2 cup butter, melted

2 large eggs, lightly beaten

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup chopped pecans

Preheat over to 425 F. Spray muffin tins with non-stick cooking spray.

Combine brown sugar and butter in a mixing bowl. Beat to dissolve the sugar in the butter.

Mix in eggs and beat together.

Stir in flour, baking powder and salt and mix just until moist ened. Add vanilla and gently stir in pecans. Don’t overmix.

Spoon batter evenly into muffin pans. Bake for 8 to 10 minutes. Don’t overbake.

PAIR WITH:

Frangelico Liqueur ITALY

Pass around these tasty muffins by the fireplace, but don’t forget the sweet, hazelnut liqueur Frangelico as a digestif.

Rocky Patel WHITE LABEL

A creamy, medium-bodied cigar with a complex profile featuring cedar notes and a sweet finish.

We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.

Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.

PAIR WITH:

Churchill’s

Oban Single Malt Scotch Whisky

Neat or over ice– this classic scotch by Oban possesses a beautiful blend of rich fruits, honey, and spices with a smoky finish.

Rocky Patel

NUMBER 6

A cohesive flavor profile that unfolds in tasty layers of vanilla, cocoa, orange peel and black pepper be fore finding harmony in a spicy nutty finish.

ASPARAGUS & FETA DUCK EGG QUICHE

1 prepared crust

2 tablespoons butter

4-6 ounces asparagus

1/2 cup onion, chopped

1 garlic clove, minced

1 cup grape tomatoes, halved

1 teaspoon kosher salt

1/2 teaspoon black pepper

4 duck eggs

1 cup half-and-half

4 ounces feta crumbles

1 tablespoon fresh basil, chopped fine

Makes one 9-inch quiche

Prebake crust in a 9-inch tart pan at 425 F for 5-8 minutes. Reduce heat to 350 F.

Cut asparagus into 1-inch pieces, discarding any tough ends.

In a heavy skillet, melt butter over medium heat. Add asparagus, onion, garlic and tomatoes and saute for 8 minutes or until asparagus are tender. Season with salt and pepper.

Whisk together eggs with the half-and-half.

Spoon asparagus and tomato mixture onto baked crust. Sprinkle feta on top. Pour eggs over vegeta bles and cheese.

Place quiche on a rimmed baking pan. Bake about 40 minutes or until the center is set.

Serve warm, garnished with fresh basil.

BASIC PASTRY CRUST

1/3 cup coconut oil or shortening

1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon sugar

2 tablespoons cold water

Cut coconut oil or shortening into flour, salt and sugar until it becomes coarse crumbs.

Stir in cold water one tablespoon at a time until dough is moist and can be formed into a ball. Add more water if needed.

Roll dough to two inches larger than your pan.

For 9-inch tart, place crust into buttered pan and prebake at 425 F for 5-8 minutes.

Makes one 9-inch tart

PAIR WITH:

Veuve Clicqout

Brut Champagne

This beloved brut champagne by Veuve makes for a wonderful aperitif. A great way to pass the time while your turkey cooks!

Rocky Patel GRAND RESERVE

This medium-bodied cigar is a top-secret blend by Rocky Patel and is perfect for any occasion. Whether you’re a beginner or vet eran cigar smoker, you’ll absolute ly remember this tasty gem.

We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.

Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.

HERBES DE PROVENCE

ROASTED CHICKEN

Makes 10 servings

Americans love chicken, and we eat a lot of it — more than 90 pounds per person. So we’re always on the lookout for great chicken recipes. This one for Herbes de Provence Chicken is a one-pan meal — our favorite kind. The potatoes and carrots cook right along with the chicken in the oven.

Just a couple of tips:

3 pounds bone-in chicken parts

1 pound small red potatoes, cute into 1-inch cubes

2 cups baby carrots

1 tablespoon olive oil

2 teaspoons Dijon mustard

1 clove of garlic, finely minced

1 teaspoon onion, minced

1 teraspoon Herbes de Provence

1 teaspoon salt

Avoid chickens with a bad odor or bruised or torn skin.

Raw chicken may be refrigerated up to two days and cooked chicken for three days.

Raw chicken should be kept fro zen no more than two months and cooked chicken up to a month to preserve the flavor.

USDA guidelines say chicken should be cooked to an internal tempera ture of 165 degrees.

1 teaspoon freshly ground black pepper

Preheat oven to 425 F.

Wash and pat dry chicken. Place in large bowl with the carrots and potatoes.

In a small bowl, combine the remaining ingredients and toss with chicken and vegetables to coat.

Arrange chicken, skin side down, and vegetables in single layer in a large shal low foil-lined baking pan sprayed with non-stick cooking spray.

Roast 45 minutes or until chicken is cooked through and vegetables are tender. stir vegetables and turn chicken after 30 minutes.

PAIR WITH:

Glenlivet 12 Scotch

A scotch that needs no introduction. Its balanced flavor profile of vanilla and rich fruits to its smooth finish has made this scotch a must-have for your home bar.

Rocky Patel DECADE

Celebrating 10 years of producing top-rated cigars, Rocky Patel re leased Decade in 2007, and it has since remained a best seller. A dark Sumatran wrapper holds the secret blend of complex flavors for this memorable cigar.

We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.

Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.

APPLE CAKE WITH SALTED CARAMEL SAUCE

Makes one large Bundt or tube pan cake

PAIR WITH:

APPLE CAKE: CARAMEL SAUCE:

1 cup melted butter

2 cups dark brown sugar

2 eggs

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup warm water

1 teaspoon vanilla

3 cups peeled apples, chopped into small bits

1 cup pecans, if desired

1 1/2 cups heavy cream

1 cup dark brown sugar

1/4 cup unsalted butter

1/2 cup powdered sugar

1 teaspoon sea salt

Porto, Ruby Port PORTUGAL

Whether you pair this sweet port wine with dessert or have it in lieu of, your taste buds will be thanking you.

Rocky Patel ROYALE

Behind the Ecuadorian Sumatra wrapper are notes of almond, espresso, spice, and chocolate. The subtly sweet cigar has been highly rated among cigar aficiona dos for years.

Heat oven to 350 F. Generously grease a Bundt or tube pan.

Mix butter, brown sugar and eggs.

Sift together dry ingredients and add to mixture.

Stir in just enough water until mixture is smooth; you may not need the whole cup.

Add vanilla, apples and pecans. Mix and pour into a cake pan.

Bake for 1 hour or until a toothpick inserted in the middle comes out clean.

Bring cream, brown sugar and butter to boil in heavy medium saucepan over medi um-high heat, stirring frequently

Reduce heat to medium-low in powdered sugar and salt. simmer sauce, stirring occa sionally, for about 15 minutes.

Allow the sauce to cool some before pour ing over the warm cake.

We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.

Churchill’s retail is open Monday through Saturday

10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.

FRENCH ONION SOUP

Makes 6 servings | by Corinne Cook

PAIR WITH:

Peel and cut onions into thin slices to mea sure 4 cups.

In Dutch oven, melt butter and add olive oil. Add onions and stir to coat. Cook uncov ered 10 minutes or until onions are soft, stirring often. Reduce heat to medium low and cook, uncovered for 25-30 minutes or until onions are well browned.

Stir in the flour until well combined. Gradu ally add beef broth.

Season to taste with salt and pepper. Add sherry or wine. Heat until mixture comes to a boil; reduce heat and keep at a slow simmer for 15 minutes.

Meanwhile, grate cheese and set aside.

4 medium onions, peeled and thinly sliced

3 tablespoons butter

1 tablespoon olive oil

1 tablespoons flour

2 (14.5-ounce) cans condensed beef broth

1/8 teaspoon pepper or to taste

Taste for salt, add if needed

1/4 to 1/2 cup dry sherry or white wine

French bread, cut into 6 (¾-inch-thick slices); butter one side

1/4 cup Parmesan cheese

4 ounces Swiss, Gruyere, Provolone or mozzarella

Move oven racks to about 5 inches from heating element. On sheet pan place bread, buttered side down. Broil until golden; turn and broil other side. Watch carefully to prevent burning.

To serve, ladle soup into ovenproof bowls. Place a piece of toast on top. Sprinkle toast and soup with Parmesan cheese, then top with grated Swiss, Gruyere, Provolone or mozzarella cheese.

Carefully set bowls of soup on sheet pan and place under boiler to melt and slightly brown the cheese. Watch carefully.

Patz & Hall

Chardonnay DUTTON RANCH

Tropical aromas with notes of almond, butter, and nutmeg create this gorgeous Chardonnay produced in the Russian River Valley.

Rocky Patel

SUN GROWN

A medium-plus body with an elegant balance grown in the lush fields of Honduras.

We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.

Churchill’s retail is open Monday through Saturday

10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.