(Photo: http://www.newscom.com/cgi-bin/prnh/20080104/NYF003 )

“The winter months are often associated with comfort foods, and perhaps a little overindulging during the holidays,” notes Seasons 52 Executive Chef Clifford Pleau. However, diners and home cooks can enjoy satisfying, yet easy to prepare dishes, by following Chef Pleau’s culinary suggestions.

— To start your evening on a light, lively note, Pleau recommends Roasted
Red Pepper Pistachio Dip.
http://www.seasons52.com/culinary/videos/RedPepperPistachioDip.asp
Roasted red peppers, lime juice, honey, bread crumbs and pistachios are
combined in a food processor. Freshly ground cumin offers an additional
dash of flavor. The dip can be served with crudite, fish or poultry.
— For a novel spin on a comfortable classic, Pleau recommends serving
sweet potatoes seasoned with a light vinaigrette in place of butter and
brown sugar. Simply roast, then cool and slice potatoes into 1/2 inch
discs. Brush with your favorite vinaigrette and broil to add color.
— For a unique side dish, apply Pleau’s simple roasting technique to
various fruits, such as pears.
http://www.seasons52.com/culinary/videos/RoastedBoscPears.asp
Bosc pears sliced in half and spritzed with olive oil will be glazed
with the fruit’s natural sugars when roasted in an oven for 30 minutes.
Says Pleau, “When roasting fruit, nature provides its own glaze as the
sugars concentrate and caramelize; the resulting dish is sweet,
nutritious and guilt-free.”

No winter meal is complete without the perfect wine pairing. Seasons 52’s Master Sommelier George Miliotes understands the art of selecting the ideal vino to maximize your dining experience.

— When serving roast turkey or chicken, Miliotes advises, “really good
Chardonnay never fails … I recommend a non-oaked varietal, such as a
Chablis from France.”
— For a chic wine at a moderate price, Miliotes suggests Spanish white
wines made from the Verdejo grape: “Crisp, clean, and palate-cleansing,
it pairs well with the diversity of flavors in cocktail party food.”
— Red meat dishes explode with flavor when served with California
Cabernets and Merlots from the 2001 vintage, which Miliotes describes
as “great wines that are just rounding into their prime.”

About Seasons 52

Seasons 52 is an award-winning fresh grill restaurant offering a seasonally inspired menu featuring flavorful, lower calorie dishes and an adventurous selection of international wines. Seasons 52 has locations in Orlando, Altamonte Springs, Boca Raton, Ft. Lauderdale and Palm Beach Gardens and in the Perimeter and Buckhead areas of Atlanta.

Roasted Red Pepper Pistachio Dip

Ingredients:
1/4 cup pistachios, shelled and toasted (3 oz)
3/4 cup red peppers, roasted*, peeled and chopped (2 oz)
2 tablespoons bread crumbs
1 ounce lemon or lime juice
1 tablespoon honey
1 tablespoon chipotle Tabasco
1/2 teaspoon cumin, toasted
1/2 teaspoon salt, Kosher

Procedure:
— Toast pistachios in 350 degree oven for 5 minutes. Cool to room
temperature.
— Pulse pistachios in food processor for 30 seconds to chop nuts.
— Reserve a tablespoon for garnish.
— Add all other ingredients to bowl of food processor.
— Blend in food processor for 1 minute until smooth. Refrigerate for
a few hours.
— Garnish with reserved chopped pistachios.
— Serve chilled in small bowl with veggies or chips.

*To roast peppers:
Lightly rub a few red peppers with oil. Broil or grill red peppers to
char the skin. Place in a plastic Ziploc® bag or covered container
30 minutes. Remove peels & seeds.