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winter wine country breakfast

So we headed up to Sonoma for the weekend ready to relax, taste some wine and enjoy the fireplace…

We visited a friend at a lovely winery named Hanzell which produces both Chardonnay and Pinot Noir. The wines are incredible and the grounds are stunning. You really feel worlds away as you are perched high in the clouds looking down on Sonoma.

We spent the evening relaxing with good food & wine gathered around the fireplace. The radio playing softly in the background…

Well rested we woke ready for breakfast but not really feeling like going out. So a quick look through what we had in the pantry, I found just what might warm our bellies….

WINTER WINE COUNTRY PORRIDGE WITH APPLE GINGER CHUTNEY

winter wine country porridge

 

 

 

 

 

 

 

 

 

For the chutney:

1 red apple

1 small handful candied ginger

1 tsp nutmeg

1 tbsp agave nectar

1 tbsp leftover white wine or champagne (optional)

2 tbsp sweet unsalted butter

For the porridge:

1 cup steel-cut oats

2 cups boiling water

1/2 cup fresh cream

1/4 cup agave nectar

1 tsp nutmeg

1 tbsp sweet unsalted butter

Boil the water on med high heat in a medium sauce pot or cast iron pot.

In the mean time chop the apple into 1/2 inch pieces and mice the candied ginger.

Heat a sauté pan on medium heat and add the butter.

Add the apples, ginger, nutmeg and agave once the butter starts to foam.

If you want to capture the little brown bitts in the bottom of the pan now would be a great time to turn off the heat and add the champagne… release the bits with a wooden spoon and reheat to cook off the alcohol.

Set the chutney aside…

Add the oats to the boiling water and stir until the water starts to cloud and thicken.

Turn the heat down to a simmer and half cover the pot to help it along, cook for about 20-25 minutes.

Stir this once in a while to prevent burning…Feel free to taste as it gets close to make sure it’s cooked enough though.

Once it’s about ready add the cream and butter along with the pinch of nutmeg and agave…stir to combine.

Grab two bowls and split evenly but don’t forget to top it with the apple ginger chutney!

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