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Sweet potato skewers glazed with orange, miso and honey
Ingredients for 4 units
Boniato 2
oranges 1
White Miso 5ml
ground cinnamon a pinch
Honey 30ml
soy sauce 5ml
Extra virgin olive oil 15 ml
Shallsa Worcestershire 2 ml
Sherry Vinegar 2 ml
Chive
ground black pepper
Sal
How to Make Honey Miso Orange Glazed Sweet Potato Skewers
Peel the sweet potatoes and cut into slices no thicker than a finger, approximately the same size. That is why it is preferable to choose elongated specimens, which have a regular shape. Place in a microwave-safe container or steamer basket and cook about 4-5 minutes, until they can be pierced with a toothpick but are still firm. Let cool.
Grate some of the washed orange peel into a bowl, and squeeze the juice over it. Add themutasio (substitute a few crushed sesame seeds, as an alternative), cinnamon, honey, miso, soy sauce, olive oil, Worcestershire sauce and vinegar. Beat well to emulsify a little and add the sweet potatoes, mixing so that they are impregnated.
Grease wooden skewers or use metal ones. Thread the sweet potato pieces, draining the marinade and reserving it, making sure they are more or less regular. Heat a grill or griddle over high heat and brush lightly with olive oil. Cook the skewers on both sides until they brown and caramelize, and the sweet potato is ready. Brush from time to time with the marinade liquid. Season before serving with chopped chives.
The Wine: Mono Tinto
It is a wine with a name and surnames, since it is a collaboration between its winery and a foundation for the recovery of endangered species. It is a monovarietal wine, from a very minority local grape variety, with an intense aroma and easy consumption. Intense cherry color, very sweet and aromatic. Perfect for a snack dinner, soft dishes or sausages.
Tasting test answers
1| APPEARANCE:
Viscosity:MediaClarity:Sparkly Tinto:Ruby
2| AROMAS AND FLAVORS
Intensity:High Aromas:Red fruits, light lactic and roasted notes.
3| STRUCTURE
Sweetness:Semi-dryAcidity:MediaTannins:Medium-LowBody:round
The Winery
From the Catalan coast, we bring you La Vinyeta, a young project that Josep Serra and his team undertake with enthusiasm and great professionalism, to the comfort of your home.
It is a small family winery founded in 2002 with the acquisition of vineyards with Garnacha and Cariñena vines aged between 50 and 75 years, and consolidated in 2006 with the construction of the winery and the production of its first wines.
Let yourself be surprised by this winery, which offers a wide range of quality wines (young and barrel-aged reds, whites, rosés and sweets) and an attractive and well-cared image.
In short, a young, creative project, respectful of the environment, which also includes the very good value for money of its wines.
The Winery
From the Catalan coast, we bring you La Vinyeta, a young project that Josep Serra and his team undertake with enthusiasm and great professionalism, to the comfort of your home.
It is a small family winery founded in 2002 with the acquisition of vineyards with Garnacha and Cariñena vines aged between 50 and 75 years, and consolidated in 2006 with the construction of the winery and the production of its first wines.
Let yourself be surprised by this winery, which offers a wide range of quality wines (young and barrel-aged reds, whites, rosés and sweets) and an attractive and well-cared image.
In short, a young, creative project, respectful of the environment, which also includes the very good value for money of its wines.
The Wine: Coll de la Sitja
L'Apical produces this wine betting on the Macabeu, a variety widely used for the production of great sparkling wines, and little used in still wines, from old vines, from some old clones.
It is a white wine with a straw yellow color with reflections of fine gold, clean and bright, agile in the glass. Of great aromatic intensity, marked by the balance between varietal aromas of ripe fruit (peach, apricot, apple) and a bouquet of fine wood, represented with timid notes of dried fruit (hazelnuts, almonds) and elegant smoked notes, on a timid background. floral, mineral and aniseed. In the mouth, it has a sweet entry, with a tasty and fruity evolution, under the watchful eye of the wood; good structure and fleshiness due to the work of the lees, boasting both a fresh acidity and smoothness. Long aftertaste, marked by a fine bitterness, pleasant creaminess and a dry finish.
Tasting test answers
1| APPEARANCE:
Viscosity:MediaClarity:SparklyWhite:Yellow
2| AROMAS AND FLAVORS
Intensity:High Aromas:Ripe fruit (peach, apricot, apple) and touch of wood with timid notes of dried and smoked fruit.
3| STRUCTURE
Sweetness:Semi-dryAcidity:MediaTannins:HighBody:round
The Winery
Let yourself be surprised by l'Apical, a project that was born in 2012 in Penedès, by Sergi Sevillano, Martí Giralt and Josep Badia.
The idea of l'Apical has always been clear: Work with the native varieties of the Penedès; where the influence of the sun and the Mediterranean Sea make it a privileged territory for growing vines.
A very interesting project, aligned with the evolution of the new generations of the territory. Combining old vines and younger vines, they make wines full of love, dedication and tradition. What more could you want?
The Winery
Let yourself be surprised by l'Apical, a project that was born in 2012 in Penedès, by Sergi Sevillano, Martí Giralt and Josep Badia. The idea of l'Apical has always been clear: Work with the native varieties of the Penedès; where the influence of the sun and the Mediterranean Sea make it a privileged territory for growing vines. A very interesting project, aligned with the evolution of the new generations of the territory. Combining old vines and younger vines, they make wines full of love, dedication and tradition. What more could you want?
