‘Toast of Jackson’ – Recipes for grilled chicken with red wine sauce & picnic lemon cakes
The Jackson Exchange Club’s sixth annual “Toast of Jackson” is taking place Saturday, July 23, at Jackson Fairgrounds Park.
The festival of wine and art is a celebration of local and regional wineries. They have 10 wineries booked this year with a wide variety of wines for all to sample and enjoy.
To complement the wine experience, they have gathered a wide selection of artisans and regional craftspeople as well.
For more information, visit: www.toastofjackson.com.
Tammy Allgood joined Tom Britt on the Midday Show Wednesday with a little demonstration of what’s to come at the main event. Below are the recipes from her appearance.
Grilled Chicken with Red Wine Sauce (Serve with Stonehaus Davenport Red)
Yield: 4 servings
4 grilled chicken breasts (use breasts with or without skin or bones)
1-1/2 cups dry red wine (Stonehaus Davenport Red)
1 large shallot, peeled and minced
1/2 cup unsalted cold butter, diced
1 tablespoon white miso, optional
1/4 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
While the chicken is on the grill, place the wine in a heavy saucepan over medium-high heat. Boil for 10 minutes or until reduced to 1/ 4 cup. Remove from the heat and gradually add the butter, whisking until smooth. Stir in the white miso (if using), soy sauce, salt, and pepper. Serve warm with the grilled chicken.
Picnic Lemon Cakes (Serve with Paris Winery Sauvignon Blanc)
Yield: 12-15 servings
1 box lemon cake mix (plus the ingredients to make the cake)
1 (3 ounce) box lemon gelatin
1 (3 ounce) box vanilla pudding mix
2 cups milk
1 (16-ounce) container frozen whipped topping, thawed
1 lemon, thinly sliced
Prepare the cake mix according to the package directions for muffins. Cool the cooked muffins completely on a wire rack.
Bring 1/2 cup of water to a boil and add the gelatin, stirring to dissolve. Add 1 cup of ice cubes and stir until dissolved. Immediately add the pudding mix and milk. With a hand mixer, beat until the mixture is fluffy. Add the whipped topping and beat well. Transfer to a piping bag.
Place 1 cake muffin in the bottom of a small canning jar. Pipe the topping over the muffin and top with another muffin and repeat. Cover with the canning lid and refrigerate until ready to serve. Garnish with a lemon twist and serve cold.
