Much more fun than shopping at my local farmer’s market in New York City, was visiting Butler’s Orchard in Germantown, Maryland, with my sister, Shoshana, and my niece and nephew, Yael and Solomon. The funny part was that we headed to the 300 acre farm for the pumpkins and we ended up leaving with just one baby pumpkin. We spent most of the time in Butler’s Market, browsing through beeswax candles, homemade candy corn and jars of specialty jams. We left with lots of fresh fruit and vegetables, frozen apple cider and two bottles of Butler’s homemade marinades– a cinnamon apple barbeque sauce and a cherry balsamic grilling sauce.
Last night for dinner I pulled the farm-fresh sauces from my pantry and got the grill going. I marinated some chicken breasts in the cherry balsamic sauce, did up some apples on the grill, and sandwiched the chicken and apples between two pieces of charred whole wheat hearth bread. My favorite part about Butler’s sauces is that you can make them yourself. It’s really about having beautiful, fresh produce. Check out the farmer’s market in your community and see if you can get cherries locally and try the recipe below for a sweet and savory sauce that tastes like it came straight from the orchard.
My Cherry Balsamic Grilling Sauce:
1/2 cup balsamic vinegar
1/4 cup cherry juice
1 tablespoon orange juice
2 tablespoons rice wine vinegar
1 tablespoon honey
1/2 cup sliced tart cherries
2 boneless, skinless organic chicken breasts
2 small gala apples, sliced
1 teaspoon cinnamon
1 teaspoon honey
4 slices organic whole wheat hearth bread
1 tablespoon olive oil
sea salt and ground black pepper to taste
Cherry Balsamic Sauce:
Combine the balsamic vinegar, white wine vinegar, cherry juice, orange juice, honey, and tart cherries in a small bowl. (Reserve some of the sauce to use as a warm glaze on the chicken before serving.) Marinate the chicken breasts in the cherry balsamic sauce. Let it sit overnight, then throw the chicken on the grill.
Apples on the Grill:
Core and slice apples. Place on aluminum foil. Top with cinnamon, a splash of water, and drizzle with honey. Close aluminum package. Grill until apples are soft and juicy.
Rub the both sides of the sliced bread with olive oil and sprinkle with sea salt and ground black pepper. Place the bread on the grill until char marks on both sides.
For the glaze, take the remainder of the sauce from the day before and pour into a small saucepan. Bring to boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a syrupy glaze. Drizzle the grilled chicken with the glaze. Sandwich the chicken and grilled apples between the charred bread and enjoy!