October Harvest Recipes

October is here and it's time to savour the flavours of the season! Fall brings us apples, pumpkins and plenty of delicious produce in Ontario. These are some wonderful and easy recipes that we recommend pairing with our wines. We have paired a roast chicken and apple dish with our 2012 Select Chardonnay, a caramelized apple and pork chop dish with our 2012 off-dry Riesling and a lovely, fall beet salad with our 2011 Select Gamay. The best part is, all the wines suggested are conveniently available for online purchase through our shop. They will be shipped right to your door in a week or two. Hope you enjoy. 

Roast Chicken with Apple Herb Stuffing paired with The Grange's 2012 Select Chardonnay

Preparation Time: 20 minutes   Roasting Time: 60 to 75 minutes    Serves 6


  • 2 tbsp (30 mL) vegetable oil
  • 1 Ontario onion, diced
  • 2 cloves Ontario garlic, minced
  • 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2.5 mL) dried sage
  • 5 cups (1.25 L) white or whole wheat bread cubes
  • 1/4 cup (60 mL) chopped fresh parsley
  • 2 Ontario apples (such as Empire, McIntosh, Cortland),
  • peeled and chopped (about 2 cups/500 mL)
  • salt and pepper
  • 1 Ontario chicken, 3 to 4 lb (1.5 to 2 kg)
  • 2 tbsp (30 mL) butter, melted


1. In large non-stick skillet, heat oil over medium heat.
2. Add onion; cook for 5 minutes, stirring occasionally. Add garlic, thyme and sage; cook for 1 minute. 
3. Stir in bread cubes and toss to coat. Stir in parsley and apples. Season with salt and pepper to taste.
4. Pat chicken dry with paper towel. Fill cavity with stuffing mixture. Cover opening with end slice of bread or small piece of foil. 
5. Brush about 1 tbsp (15 mL) of the melted butter over chicken skin. Sprinkle with salt and pepper, if desired. 
6. Place breast side up on rack in shallow roasting pan. 
7. Roast in 350°F (175°C) oven, basting with remaining butter halfway through, for about 1 hour or until digital thermometer registers 185°F (85°C) when inserted in thigh. 

* See more fabulous recipes at Michael-Angelo's Supermarket website.



Cider-Glazed Pork Chops with Caramelized Apples paired with The Grange's 2012 Select Riesling

Serves: 4   Prep time: 15 min   Cooking time: 35 min


  • 4 large Ontario pork chops, frenched (about 2 lb [900 g])
  • 2 large Ontario apples (such as Spy, Cortland or Empire)
  • 1/3 cup (80 mL) cured chorizo or salami, finely chopped
  • 1 shallot, finely chopped
  • 2 cloves Ontario garlic, minced
  • 1/4 cup (60 mL) dry white wine
  • 1/2 cup (125 mL) fresh bread crumbs (about 2 slices of Italian bread, crusts removed)
  • 2 sprigs fresh sage, finely chopped (or about 1/4 cup [60 mL])
  • 1 3/4 cups (440 mL) Angelicoʼs Veal Stock
  • sea salt and black pepper to taste
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) Ontario maple syrup
  • 3 tbsp (45 mL) Dijon mustard
  • 1 tbsp (15 mL) fresh Italian parsley, finely chopped


  1. Preheat oven to 190°C (375°F).
  2. Remove any strings from pork and pat dry. Using tip of sharp paring knife, make deep pockets into each pork chop. Allow to come to room temperature for 10 minutes while prepping stuffing.
  3. Peel and core apples. Cut each into 8 wedges. Chop 4 wedges into small cubes and reserve remaining apple wedges.
  4. In small skillet over medium heat, stir chorizo for 2 minutes. Add shallots and garlic, and stir for 2 more minutes until softened. Add white wine and stir until nearly evaporated. Add apple cubes, bread crumbs and sage, stirring occasionally, for 5 minutes. Add 1/4 cup (60 mL) Angelicoʼs Veal Stock, season with salt and pepper, and stir to combine
  5. evenly. Cool slightly.
  6. Divide stuffing into pockets in each pork chop, and press firmly to seal.
  7. Heat large, ovenproof skillet over high heat; add olive oil. When smoking, add stuffed pork chops and remaining apples. Reduce heat slightly and cook for about 3-4 minutes or until chops are nicely browned. Turn chops, drizzle with maple syrup and place skillet into preheated oven. Bake for 20 minutes, or until chops are nicely browned and apples are softened, basting occasionally. Remove chops and apples to a warm platter and cover with foil.
  8. Without rinsing pan, place skillet over high heat on stovetop; add remaining Angelicoʼs
  9. Veal Stock. Bring to rapid boil and reduce until half volume; whisk in Dijon mustard and return any accumulated juices from pork chops, reducing pan juices to desired thickness.
  10. Serve pork chops and apple wedges over Roasted Garlic Mashed Potatoes, drizzled with sauce and sprinkled with chopped parsley.

*See more fabulous recipes at Michael-Angelo's Supermarket website

Beet Salad with Gorgonzola & Toasted Walnuts Paired with The Grange's 2011 Select Gamay

Serves: 6    Prep: 1 hr   Cooking time: 10 mins


  • 10-12 medium, or 3 bunches, washed and scrubbed
  • aluminum foil
  • 1 bunch watercress or arugula, rinsed and dried
  • 200 g Gorgonzola cheese, crumbled
  • 1/2 cup (125 mL) Angelico's Balsamic Salad Dressing, divided
  • 3/4 cup (175 mL) toasted walnuts, coarsely chopped
  • 2 tbsp (30 mL) freshly chopped dill, chives or parsley
  • salt and freshly ground pepper to taste


  1. Preheat the oven to 350°F (180°C). Trim beet stalks to 1" (2.5 cm) above the tops and coat beets lightly in olive oil (about 1/4 cup/60 mL).
  2. Wrap the beets in several tightly sealed packets of double-layered aluminum foil. Place the packets onto large baking tray and roast in preheated oven for 45 minutes or until tender. Allow to cool for 12-15 minutes until cool enough to handle.
  3. Remove beets from packets, discarding any liquid. While still warm, peel beets, slice into a large bowl, and toss with 1/4 cup (60 mL) Angelico's Balsamic Dressing.
  4. Arrange beets attractively on a platter lined with watercress, and sprinkle with Gorgonzola, walnuts, dill, salt and pepper.

 *See more fabulous recipes at Michael-Angelo's Supermarket website