Jewish wine is not only delicious to drink, it’s a great way to spice up a recipe. If you’re looking for a new and exciting dish to have for Passover this year, try this wonderful recipe using the kosher wine, Baron Herzog Sauvignon Blanc.

Chicken and Veal Dumpling with Apple Tagine

Dumplings
6 boneless chicken thighs, approx. 1lb, ground
1 lb veal stew shoulder meat, ground
1 cup of crustless french baguette or other rustic hearth baked bread
4 oz. soy milk (full fat 4 grams or higher in fat content)
4 cloves of garlic
½ medium Spanish onion
1 large egg plus 1 egg yolk


Spice seasoning
½ Tbsp. ground green peppercorns
½ Tbsp. ground coriander seed
2 teaspoons ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
2 teaspoons Kosher salt
Kosher salt to taste
2 Tbsp. pure olive oil or canola oil


Apple Tagine
2 Tbsp. pure olive oil or canola oil
1 cup baby cippolinni or pearl onions, peeled and whole
6 Braeburn or Granny Smith firm and tart apples (peeled, cored and cut into 1 inch cubes)
¼ cup Baron Herzog Sauvignon Blanc
3 Tbsp. white wine vinegar
¼ cup honey
1 cup chicken stock
1 Tbsp. fresh thyme or sage leaves, chopped
Sea salt to taste

Dumplings
Take the crustless bread and soak it in the soy milk. Mince the onion and garlic. In a large Mixing bowl, add the ground meat, minced garlic and onion and the spice mixture.
Next, mix in the soaked bread using an electric mixer with a paddle on a medium speed. While that’s mixing add the egg and the salt. Turn the mixture up to a high speed and whip for two minutes. It should be stiff and homogenous. Take a sample and cook in a skillet, then taste for salt level. If it’s not right adjust as you see fit.
Roll the meat mixture into 1.5’’ diameter balls. Brown meat in a skillet but don’t cook all the way. Place on a plate and reserve for later with adding it to the tagine.

Tagine
In a large sauté pan with a lid, heat up oil and add onions. Sauté until brown and then add the apples. Continue to cook over a medium heat until the apple/onion mixture is caramelized. Add the kosher wine and let the alcohol dissipate for thirty seconds. Then add the honey, vinegar, chicken stock, and herbs. Let it cook uncovered, on a low heat for 5 minutes. Add the dumplings and cover the tagine. Cook for an additional 10 minutes. Adjust the seasoning with sea salt.
Makes 6 servings.

For a great price on Baron Herzog Sauvignon Blanc and other kosher wine that is great to drink and to cook with, be sure to visit OnlyKosherWine.com.