WellesleyWeston Magazine

SUMMER 2015

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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Some red wines even work well during the summer. Many can be chilled in the refrigerator for about 15 minutes before serving. Pope recommends "good Beaujolais, not the tutti-frutti stuff " or a Loire Valley Cabernet Franc, Chinon, Pinot Noir, or Red Burgundy. "I do tons of grilling in the summer and most of those robust, charred flavors make red wines sing," says O'Connell. His favorites both come from Italy: Dolcetto from the Piedmont region and Lambrusco from Emilia Romagna. "Don't think about the cheap jugs of sticky, sweet Lambrusco that you grew up with. These are dry, slightly fizzy, bold reds that are meant to be served chilled," he says. He serves Lambrusco in chilled Mason jars with a huge charcuterie spread of cheeses, paté, and sliced ham. Nothing could be simpler than the menu that O'Connell suggests, but these recipes give you many other options. food & wine "robust, charred flavors" 178 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 5 Serves 4 GRILLED CHICKEN WITH TOMATO CHUTNEY Chef Todd Heberlein, Volante Farms 2 lbs. boneless, skinless chicken breasts 4 Tbsp. olive oil 1 ∕2 cup chopped scallions 2 Tbsp. lime juice Black pepper, to taste 1 1 ∕2 Tbsp. chopped fresh ginger 1 1 ∕2 Tbsp. chopped garlic 1 tsp. garam masala (Indian spice mixture available at supermarkets) 1 tsp. chili flakes 1 ∕3 cup cider vinegar 3 lbs. tomatoes (the farm uses a variety of homegrown heirlooms), chopped 1 ∕3 cup granulated sugar 1 Tbsp. chopped fresh cilantro Salt, to taste n Place the chicken in a bowl. Mix together 2 Tbsp. of the olive oil, half of the scallions, the lime juice, and a pinch of black pepper. Pour over the chicken and toss to coat. Cover and let marinate in the refrigerator for 4 hours. n Heat the remaining 2 Tbsp. of olive oil in a large pot over medium heat. Add the ginger, garlic, and remaining scallions, and cook for 1 minute. Add the garam masala and chili flakes and cook for 30 seconds. Add the vinegar and tomatoes and simmer for 20 minutes. Add the sugar and continue to cook for another 20 minutes. Remove from the heat. Stir in cilantro and salt to taste. The tomato chutney may be served hot or cold. n Preheat the grill. Remove excess marinade from the chicken and season it with salt. Cook on the grill (cooking time will depend on the thickness of the chicken breasts). Slice and serve over lettuce, rice, or vegetables. Spoon the tomato chutney on top. Serves 4-6 as an appetizer LAND'S SAKE TOMATO CROQUETTES (This appetizer was adapted from a recipe posted by Emily Elizabeth, RD on the Land's Sake blog) 5-10 lbs Land's Sake paste (or Roma) tomatoes 1 ∕4 Land's Sake onion, such as Ailsa Craig, Pontiac, or Red Bull, diced 2 cloves garlic, chopped 1 ∕4 cup olive oil Chopped fresh herbs, such as thyme and Italian parsley, to taste Salt and pepper, to taste 1 baguette, sliced and toasted (the recipe uses a loaf from Nashoba Brook Bakery) Shredded mozzarella cheese, optional n Preheat the oven to 300 degrees. Lightly grease a baking pan with vegetable oil. n Cut each tomato in half and remove the core. n In a small bowl, combine the onions and garlic with the olive oil. Add the herbs, salt, and pepper. n Lay out the tomatoes on the baking pan. Sprinkle the olive oil mixture over the top. n Roast for about 1 1 ∕2 hours, until the tomatoes are starting to brown. n Let cool and blend in a food processor or blender, leaving the mixture a bit chunky. n Place a dollop of the tomato mixture on the individual pieces of toasted bread. Sprinkle with mozzarella cheese, if desired, and serve immediately.

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