WellesleyWeston Magazine

SUMMER 2013

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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UKRPHOTO/DREAMSTIME.COM food & wine "festive atmosphere" Resources: n PINE STRAW 466 Washington Street, Wellesley 781.235.1844, www.pinestrawshopwellesley.com n SUSAN A. LANE EVENTS 508.783.1663, www.susanalaneevents.com n HOPE IN THE KITCHEN hopeinthekitchen@yahoo.com Although it's tempting to pack paper plates and napkins, you will Her favorite item for a picnic, Table in A Bag, is a light, folding table likely have to haul your own trash. Lightweight, reusable, dish- that comes in its own tote bag. It elevates food from the beach blanket washer-safe products are more environmentally friendly. Cranley says and can be covered with a bright, washable cloth for an even more fes- melamine plates from companies including Le Cadeaux and French tive atmosphere. For more sophisticated picnics where wine will be enjoyed, she Bull come in colors and styles that are likely to please almost anyone. "People think paper products are so much easier but we have a lot recommends the Corkcicle, a cork-topped tube that can be frozen in of fun with cute stuff that is not that much harder to take. White paper advance and inserted into an open bottle to keep the wine cold. Pour plates are boring," she says. the wine (or any other drink) into a Polycarbonate glass that won't HOPE IN THE KITCHEN'S MANGO CHICKEN SKEWERS This main course can be grilled ahead and served without reheating. It combines fruits, vegetables, and protein into one easy-to-eat serving. For the chicken: 1 tsp. crushed red pepper flakes For the glaze and dip: 4 boneless, skinless chicken breast halves 1 ∕2 cup extra-virgin olive oil, plus additional as needed 1 3∕4 cup mango nectar 2 tbsp. minced garlic (approximately 4-6 cloves) 1 red bell pepper 3 1 tbsp. finely grated fresh ginger (approximately 1 ripe mango 1 Salt and pepper to taste 1 tbsp. grated fresh ginger 32 wooden skewers, each approximately 4 inches long 2 tbsp. fresh lemon juice a 1-inch piece) ∕4 cup fresh lemon juice 1 ∕4 cup orange juice ∕3 cup balsamic vinegar 1 tbsp. fresh lime juice n 1 tbsp. fresh lime juice To make the chicken: Place the chicken breasts in a shallow bowl (glass, enough to get a slight char and soften the flesh. Remove from the grill, let ceramic, or stainless steel). In a separate bowl, combine the garlic, ginger, cool, and cut into 1∕2 -inch pieces. lemon and lime juices, red pepper flakes, and the ∕2 cup of olive oil. Pour n over the chicken. Cover and refrigerate for at least 1 hour and up to 6 hours. the chicken with salt and pepper on both sides. Grill until cooked through, 1 n While the chicken is marinating, make the glaze: In a saucepan, bring the Remove the chicken from the marinade and discard the marinade. Season approximately 10 minutes per side, turning and basting with half the mango glaze. The cooking time will vary depending on the thickness of the breasts. the liquid becomes thick, about 30 minutes. Remove from heat and add the We l l e s l e y We s t o n M a g a z i n e | s u m m e r 2 0 1 3 mango nectar, orange juice, ginger, and vinegar to a low boil. Simmer until n lemon and lime juices. Divide in half and set aside to cool. Half of this sauce make 8 pieces. Peel and cut the mango into 1∕2 -inch chunks. will be used as a glaze while grilling the chicken and half will be served n alongside the skewers for dipping. mango, then a piece of chicken. Repeat for all 32 skewers. n After the chicken has marinated, heat a grill or grill pan. Cut the red pepper into 1-inch-wide strips. Brush the strips with olive oil and grill just long Makes 32 skewers 182 n Let chicken cool and cut crosswise into 1∕2 -inch strips. Each breast should To assemble the skewers, thread with a piece of red pepper, then a piece of Pack and store in the refrigerator until ready to go. Pack the remaining half of the mango dipping sauce separately and serve on the side.

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