TOPAZ HORIZON

Welch’s Red Grape Juice has a natural sweetness and slightly bold flavor. A tomato-based or tangy meal balances out the sweetness of the Red Grape Juice. Hearty dishes like Pork Tenderloin Roast with Romesco Sauce are one of the best pairings – in a snap of a finger, it immediately brings an Italian vibe to the table!

Chicken Picatta Cream Fettuccini is the perfect pair for your Welch’s White Grape Juice. The light bubbly sensation of the sparkling juice balances out the creaminess of the pasta and is the ultimate refresher in between bites.

Welch’s Sparkling Rosé has a crisp and sophisticated taste of ripe summer fruit with subtle sweetness, so a refreshing fruity dessert is the way to go. Made with fresh strawberries, tarragon, baguette, ricotta, and cream cheese, Chef Trisha’s Strawberry and Tarragon Mousse Crostini will cap any meal with delight and joy.

Yield: 4 servings

INGREDIENTS

4 pcs boneless chicken breast fillet
salt and pepper to taste
¼ cup all-purpose flour, for dredging
2 Tbsp butter
2 Tbsp olive oil
1/3 cup fresh lemon juice
1 cup chicken stock/broth
1 cup heavy cream
1/4 cup capers, rinsed
1/3 cup parsley
500 grams fettuccini noodles, cooked as per package instructions
Parmesan cheese, shaved

PROCEDURE
1. Season chicken breast halves with salt and pepper. If chicken breasts are too thick, pound a little to ¼ inch thick. Dredge in seasoned flour on both sides and shake off excess.

2. In a large skillet over medium-high heat, melt butter and olive oil. Add chicken and cook for about 2-3 minutes per side or until golden. Remove and set aside.

3. Turn the heat to medium-low. Add broth, lemon juice, heavy cream, and capers. Bring the sauce to a boil and return to medium-low heat. Season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.

4. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

Yield: 6-8 servings

INGREDIENTS

250 grams red bell pepper, roasted, peeled, seeds and membranes removed
350 grams tomatoes
4 pcs large garlic cloves, peeled
½ cup roasted almonds
1 to 2 tsp red pepper flakes
¼ to ½ cup extra virgin olive oil, as needed
1 tbsp fresh Italian parsley, chopped
1 tsp paprika
salt and pepper, to taste
2 Tbsp red wine
1 kg pork Tenderloin
salt and pepper, to taste
¼ cup olive oil

PREPARATION
1. Preheat the broiler and line the baking tray with foil.

2. Place the tomatoes on the baking tray, and place them under the broiler for two to four minutes, until charred on one side. Turn over and broil on the other side for another 2 to 4 minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.

3. In a food processor, put in red peppers, tomatoes, garlic cloves, and roasted almonds.

4. Scrape down the sides of the bowl and add the olive oil in a slow steady stream.

5. Add 2 tablespoons of red wine, parsley, paprika, salt and pepper. Process until smooth, thick, and creamy. NOTE: If it is too thick add 1 or 2 tablespoons of red wine. If too thin, add olive oil, pulsing a few more times.

6. Taste and adjust seasoning, by adding salt or red pepper flakes as desired. Let the sauce stand for an hour at room temperature before using.

7. Meanwhile, generously season pork tenderloin with salt and pepper. Put in a roasting pan then line with aluminium foil. Brush with olive oil and put in a 350℉ oven for 45 min to 1 hour.

8. To serve, slice pork tenderloin to 1/8-1/4 inches thick. Arrange in a serving tray and pour Romesco sauce on top leaving some to serve on the side.

Christmas for Welch's means “Sharing the Sparkle.” Celebrate the holidays with Welch’s by trying out Chef Trisha’s recipes or even creating your own Welch's Sparkling Juice pairings, whether it's with meat, seafood, or poultry.