It's the holidays. We just wrapped up a wonderful evening with two fantastic friends.



While much of this evening cannot be expressed in words, here are some of the food-related highlights...

Our friends brought delicious appetizers including a red onion tart that was sweet in taste and creamy in texture. The dessert they brought -- a chocolate cake made from scratch -- was delectable.



From the White Dog Cafe's cookook:

Spicy Chevre-stuffed Chicken Breasts with Roasted Corn Salsa
(Serves 4)

4 boneless, skinless chicken breast halves

Roasted Corn Salsa
1 1/2 cups (about 2 ears0 fresh corn kernels
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 jalapeno pepper, seeded and minced
1/2 cup minced red onion
4 TB olive oil
1 garlic clove, minced
Juice and minced zest of 2 limes
Juice of 1 orange
2 TB chopped fresh cilantro leaves and stems
1/4 teaspoon salt

Prepare the salsa: preheat the broiler. Combine the corn, bell peppers, jalapeno, onion, and 2 TB of the olive oil in a large bowl; mix well. Spread the oiled vegetables in a single layer on a baking sheet. Broil, stirring occasionally, until the vegetables start to brown, about 10 minutes. Remove the roasted vegetables to a mixing bowl.
Stir in the remaining 2 TB oil, the garlic, lime juice and zest, orange juice, cilantro, and salt. Mix well to combine. Reserve, or cover and refrigerate for up to 1 day.

Stuffing
4 TB olive oil
1/3 cup minced yellow onion
1 TB minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 TB fresh orange juice
6 oz. (about 3/4 cup) unaged chevre, crumbled
1 scallion, thinly sliced
1 TB chopped fresh cilantro leaves and stems

In a large nonreactive saute pan set over medium heat, heat 2 TB of the olive oil until it ripples. Add the onion and cook for 1 minute. Add the garlic and cook for 4 minutes more. Add the chili powder and cumin and cook for 1 minute. Transfer the mixture to a mixing bowl.
Pour the orange juice into the satue pan and swirl to loosen any spices that adhere to the pan. Pour the mixture onto the spiced onions. Add the chevre, scallion, cilantro, and 1/2 teaspoon salt; stir well to combine thoroughly. (The stuffing can be made up to 4 days ahead to this point and kept refrigerated)

Preheat oven to 400 degrees F.

With a sharp paring knife, cut a pocket 2 inches long and about 1 1/2 inches wide in the thickest part of each chicken breast. Using a small spoon or your fingers, stuff each chicken breast with one-quarter of the chevre stuffing. Season both sides of the breasts with salt and pepper.

In a large ovenproof skillet set over high heat, heat the remaining 2 TB oil until it ripples. Add the stuffed breasts and cook on the stovetop until they begin to brown on one side, about 2 minutes. Carefully turn the breasts over with a spatula. Place the skillet in the oven and bake until cooked through, about 8 minutes.

Serve hot, topped with warmed Roasted Corn Salsa.

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We enjoyed the above recipe with mashed sweet potatoes.

For drinks, we enjoyed a bottle of Horton's Viognier, Sierra Cantabria's 2003 Rioja, and, with dessert, Chateau Renaissance's cranberry wine.  ¶ 11:50 PM