a bubbly sip & tangelo twist

Although winter is concentrated with comfort foods, rich sauces and therapeutic textures, the promise of spring shines through with the brightness of fresh herbs and citrus.

In an evening preparing "fried chicken and biscuits," I put my spin on the classic with tangy tangelo, velvet mascarpone & a bit of bubbly.

C h e e r s !

Oatmeal-Crusted Chicken Fried Chicken with

a Tangelo Relish, Mascarpone Mashed Potatoes,

Buttermilk Biscuits and a Pink Peppercorn Gravy

Oatmeal-Crusted Chicken Fried Chicken

Serves 2.

1/2 c AP flour

1 egg, whisked

1/2 c old fashioned oats

1/2 c dried breadcrumbs

2 boneless, skinless chicken breasts

peanut oil for frying

Begin by creating a breading station: add flour to one plate, whisked egg to another, and a mixture of oats and breadcrumbs to the third. Pat chicken breasts dry and season with salt and fresh-cracked pepper. Dredge each breast with flour (shaking off excess), eggs, and then oatmeal mixture. Make sure to coat all edges completely.

Chill on a sheet pan while heating oil.

Heat 1/2 inch of oil in a cast iron skillet at medium high heat until a fleck of flour sizzles. Carefully place your chicken breasts in hot oil and fry 2-3 minutes per side until golden brown.

Finish in a 375 degree oven until just cooked through (approximately 3 more minutes depending on thickness).

Tangelo Relish

Serves 2.

1 tangelo, segmented

1 T jalapeno, ribbed, seeded and minced

2 T red onion, minced

juice and zest of 1/2 lime

1 T Italian parsley, chopped

salt and pepper to taste

Combine all ingredients. Chill while preparing meal. Serve atop Oatmeal-Crusted Chicken Fried Chicken.

Mascarpone Mashed Potatoes

Serves 2.

1 lb Yukon Gold potatoes, diced in 1/2 inch chunks

1/4 c mascarpone

1/2 c heavy whipping cream

1 T unsalted butter

salt to taste

Simmer potato chunks in cold water approximately 20 minutes until fork tender. Meanwhile, simmer cream and butter together to warm. When potatoes are tender, drain well and return to pot over low heat.

Allow excess liquid to escape as steam. Mash potatoes with melted butter, simmered cream, mascarpone and salt to taste. Serve hot.

Buttermilk Biscuits

(recipe adapted from Epicurious)

Makes 12 biscuits.

3 c AP flour

2 T sugar

4 t baking powder

1 t baking soda

1 t salt

3/4 c unsalted butter, cold, cut into 1/2 inch pieces

1 c buttermilk, plus additional for brushing

1 t fresh rosemary, minced

Preheat oven to 425 degrees. Whisk together dry ingredients and rosemary. Cut in the butter with hands until mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms.

Turn the dough out onto a floured surface. Gently fold the dough over itself 3-4 times to create layers. Press dough out to 1.5 inches thick and cut with a 3-inch round cutter (do not twist). Lay biscuits on an ungreased cookie sheet, brush tops with buttermilk and finish with cracked black pepper. Bake 15-20 minutes until risen and golden.

Pink Peppercorn Gravy

Serves 2.

1.5 T unsalted butter

1.5 T AP flour

1 c whole milk

1 sprig fresh rosemary

salt, black pepper and crushed pink peppercorn to taste

Begin by making white roux. Melt butter over medium heat and whisk in flour to form a paste. Cook paste approximately 2 minutes careful not to brown. Stir in whole milk and whisk constantly. Bring mixture to a boil to thicken and add rosemary sprig. When ideal consistency is reached, season with salt, black pepper and crushed pink peppercorn. Serve immediately.

After a luxurious meal full of southern comfort,

my boyfriend and I sipped a lovely floral

Blanc de Blancs Champagne from the Chardonnay grape.

Bubbles and fried chicken-- a match made in heaven!

For dessert, I made a classic crumbling sweet perfect for all ages:

Peanut Butter Cookies with Turbinado

Yields: 4 dozen

(I cut this recipe in half)

3 c AP flour

1 t baking powder

1 t salt

1 c unsalted butter, softened

1 c creamy peanut butter

2 t vanilla extract

1 c golden brown sugar, packed

1 c sugar

2 eggs

turbinado (for sprinkling)

Preheat oven to 350 degrees. Spray two baking sheets with non-stick spray or line with parchment paper. Whisk together flour, baking powder and salt in a medium bowl.

In a stand mixer, cream together butter, peanut butter, sugar and brown sugar until light and fluffy- about 5 minutes. Stir in vanilla. Stir in half of dry mixture then add eggs one at a time mixing quickly after each addition. Mix in remaining dry ingredients.

With a small scoop, form dough into uniform balls and space evenly on cookie sheets about 2 inches apart. Using back of a fork, flatten dough balls and form a crosshatch design on top.

.

Sprinkle with turbinado.

Bake approximately 12 minutes and remove while still chewy, yet set. Let cool on baking sheet 3 minutes then transfer with spatula to a cooling rack.

Enjoy cookies with a cold glass of milk!

Finally, a big thank you to photographer, Kari Crowe

for the thoughtful mention on her gorgeous blog:

Check out her write-up on ideal shower ideas

with Linguine and Dirty Martinis.