Enjoying warm comfort foods during winter months can serve as an exceptional way to defeat that icy chill. As the frost sets in and winds howl, nothing beats the comforting taste of delicious foods like Roasted Sonoma Chicken with Wild Rice and Carrot Butter, Beef and Potato Tzimmes, or Pumpkin Butterscotch Bread Pudding. For more comfort food recipes, visit culinary.net.
A Winning Comfort Combination
Almost nothing says comfort food quite like tender, slow-cooked beef and potatoes. Add in sweet honey for a twist on a timeless cold-weather classic and you’re in for a true delight. Find more honey-infused recipes at honey.com.
Beef and Potato Tzimmes
Recipe courtesy of the National Honey Board
2 tablespoons vegetable oil,
2 pounds beef, cut into 1 1/2-inch
2 cups chopped onion
2 cups carrots, sliced 1-inch thick
2 teaspoons garlic salt
4 cups water, plus 3 tablespoons
2 cups potatoes, cubed 1-inch
2 cups sweet potatoes, cubed
1/3 cup honey
1/2 teaspoon ground cinnamon
1/8 teaspoon ground pepper
4 ounces dried apricots
4 ounces pitted prunes
2 tablespoons flour (optional)
2 tablespoons chopped parsley
In heavy 5-quart pot over medium heat,
heat 1 tablespoon oil. Add beef and
brown on all sides.
Remove beef from pan, add remaining
oil, if necessary, and saute onion until
tender. Return beef to pan; add carrots,
garlic salt and 4 cups water to cover
ingredients. Bring to boil, reduce heat,
cover and simmer 1 hour.
Add potatoes, sweet potatoes, honey,
cinnamon and pepper; stir and return to
boil. Reduce heat and simmer, partially
covered, 30 minutes, or until potatoes are
Add apricots and prunes and simmer,
uncovered, 30 minutes, or until beef is
tender. Liquid should be slightly thickened.
If necessary, dissolve flour in 3 tablespoons
water and stir into stew; return to simmer,
Sprinkle with parsley before serving,
Bread Pudding Pick-Me-Up
On cold winter nights, sometimes that one last bite to eat before turning in is the key to finishing your day on a happy note. A warm serving of Pumpkin Butterscotch Bread Pudding with a dollop of cool ice cream is sure to do the trick. Find more dessert options at verybestbaking.com.
Pumpkin Butterscotch Bread Pudding
Recipe courtesy of Nestlé
Servings: 12 Prep time: 30 minutes Total time: 1 hour, 55 minutes
1 loaf (14 ounces)
bread or cinnamon
brioche, cut into
4 large eggs
2 cans (12 ounces each)
2 percent Milk
1 can (15 ounces) Libby’s
1 cup granulated sugar,
plus 1 tablespoon
1 teaspoon vanilla extract
1 1/4 teaspoons ground
1/2 teaspoon salt
2 tablespoons packed
1 cup Nestlé Toll House
Vanilla Dreyer’s or Edy’s
Slow Churned Light
Heat oven to 350 F. Grease 13-by-
9-inch baking dish.
On rimmed baking sheets, spread
bread cubes in single layer. Bake,
tossing occasionally, 10 minutes,
or until dry.
In large bowl, beat eggs; stir in
evaporated milk, pumpkin, 1 cup
granulated sugar, vanilla extract,
1 teaspoon cinnamon and salt. Add
bread; toss gently to coat. Transfer
mixture into prepared baking dish;
let stand 30 minutes, or until bread
is thoroughly saturated.
Combine brown sugar with
remaining granulated sugar and
cinnamon. Sprinkle morsels over
bread mixture; top with brown
Bake 45-55 minutes, or until
knife inserted in center comes
out clean. Cool on wire rack 30
minutes to set. Serve warm with
Cozy Up to Comfort Foods
Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you. But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish. For more wine pairing tips and recipes, visit KenwoodVineyards.com.
Roasted Sonoma Chicken with Wild Rice and Carrot Butter
Recipe courtesy of chef Ari Weiswasser
4 bone-in, skin-on chicken breasts
3/4 cup kosher salt, plus additional for seasoning
1/3 cup sugar
1 gallon water
1 cup carrot juice
4 tablespoons butter, diced
1 1/2 cups wild rice
3 1/3 cups chicken stock
2 large onions, diced
3-4 tablespoons olive oil
2 teaspoons curry spice
2 tablespoons apple cider vinegar
4 tablespoons sun-dried tomato, chopped finely
canola oil or olive oil
1/4 cup parsley, chopped
Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat
dry and store overnight, uncovered, in fridge.
Add carrot juice to saucepan and reduce to thick consistency on
high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk
in butter. Set aside to cool.
In pot, cover wild rice with chicken stock. Bring to simmer and
cook 45 minutes to 1 hour. Season with salt.
Heat oven to 400 F.
In frying pan on medium-high heat, sweat onions in olive oil until
soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar
and salt; stir well. Fold through sun-dried tomatoes.
Place chicken skin-side up on roasting pan fitted with rack. Brush
chicken with canola or olive oil and season with salt. Roast about
25-35 minutes until golden brown; internal temperature should be
165 F. Drizzle with roasting juices; add salt and chopped parsley
To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish.
Place chicken skin-side up on top of rice. Dollop with onion, curry and
Pair each serving with a glass of Kenwood Vineyards Sonoma County
Pinot Noir 2014.