WHITE HOUSE WINE RECIPES

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WHITE HOUSE HONEY-OAT MUFFINS RECIPE - FOOD & WINE



White House Honey-Oat Muffins Recipe - Food & Wine image

Spike Mendelsohn was inspired by the new beehive in the White House garden to make these lovely, not-too-sweet muffins. "I'm not a big breakfast eater, but I have muffins in my house right now," he says. More Top Chef Dishes

Provided by Spike Mendelsohn

Total Time 45 minutes

Yield Makes 12 muffins

Number Of Ingredients 12

¾ cup old-fashioned rolled oats
¾ cup whole-wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
1?½ teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¾ teaspoon salt
½ cup plus 2 tablespoons honey
½ cup buttermilk
½ cup canola oil
2 large eggs

Steps:

  • Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.
  • In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.
  • Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

JACKIE KENNEDY'S CHICKEN IN WHITE WINE RECIPE - FOOD.COM



Jackie Kennedy's Chicken in White Wine Recipe - Food.com image

Our favorite "company is coming" dish. I have NEVER made this without guests asking for the recipe. It supposedly is the recipe that Jacqueline Kennedy used for state dinners

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 16

4 tablespoons margarine
1/4 lb bacon or 1/4 lb salt pork
1 large onion, chopped
1 carrot, sliced
1 minced garlic clove
2 minced shallots
8 boneless skinless chicken breasts
2 tablespoons flour
2 tablespoons chopped fresh parsley
1 teaspoon marjoram
1 bay leaf
1/2 teaspoon thyme
1 pinch salt
1 pinch pepper
2 cups dry white wine
3/4 lb sliced mushrooms

Steps:

  • Melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
  • Brown lightly.
  • Remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
  • Remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
  • Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.
  • Lightly saute mushrooms to get rid of the moisture.
  • Drain.
  • Remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
  • For the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
  • Alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. Place in oven on "warm setting." Do not increase oven temp, so youdon't dry out the chicken.

Nutrition Facts : Calories 435.4, FatContent 18.3, SaturatedFatContent 4.7, CholesterolContent 104.1, SodiumContent 390.6, CarbohydrateContent 11.1, FiberContent 1.4, SugarContent 3.2, ProteinContent 41.3

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