January 14, 2017 |
Support Local and Eat Cheese
Living in Central Virginia we are amply spoiled with an abundance of artisanal fare. Our vineyards, farms, and specialty vendors have perfected their crafts and set a benchmark that is hard to forego once enjoyed. We find ourselves seeking these names on menus or featured at our favorite markets. It’s safe to say that those hailing from Crozet, Charlottesville, and surrounding areas didn’t just jump on the “support local” train. We’re driving it through our perpetual production and consumption of local products.
Caromont Farm in Esmont,Va is just one example of these homegrown treasures with their decadent cheeses.
“At Caromont, we strive to create cheeses of 'place' using quality milk from animals raised on the principles of natural husbandry and grass-based management.”
We recommend our 2015 Viognier with their Farmstead Chevre for your next wine and cheese night!
Spinach, Sundried Tomato and Chevre Stuffed Chicken
8 oz Caromont Chevre
1 cup sundried tomatoes, slivered
1 cup roasted red peppers, slivered
11 oz (one package) spinach
4 chicken breasts, skin on, bone in
Preheat oven to 350. Sautée spinach in olive oil, sliver sundried tomatoes and roasted red peppers. Add all items to chevre and mix until creamy, divide into fourths. Pat chicken dry and stuff chevre mixture beneath skin, season chicken (skin side up) with salt, pepper. Heat skillet with olive oil and sear chicken (skin side down) before placing in casserole dish. Cook chicken in oven for 30-45 minutes, or until juice runs clear.