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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 the Gomasio (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.
Wine: Wine drinkers
With this wine, the winery seeks to work with two autochthonous varieties that complement each other perfectly, to achieve a wine with a specific aromatic touch, which will hook us both when smelling it and when tasting it. With the combination of Xarel·lo (85%) and Malvasía de Sitges (15%) they have succeeded. Two native varieties with a spectacular Mediterranean accent. The Xarel lo, the star variety in the Penedès, gives us a wine with a silky and very fresh structure, since it is a variety that also gives us a very good acidity. The other variety, Malvasia de Sitges, from the eastern Mediterranean area in the fourteenth century. During the 18th century it was valued as one of the best varieties for making wine in Catalonia.
Sweet entry in the mouth, marked smoothness and kindness. Complex mid palate, where flower, dryness and freshness reign, due to the presence of Xarel lo, a dominance clearly threatened by the more creamy and tropical notes of Malvasia. A curious and fun balance on the palate that leaves us with a long, dry, persistent and vibrant finish.
Tasting test answers
1| APPEARANCE:
Viscosity:MediaClarity:SparklyWhite:Light yellow
2| AROMAS AND FLAVORS
Intensity:High Aromas:White flower, herbaceous hints and hints of tropical and stone fruit.
3| STRUCTURE
Sweetness:semisweetAcidity:HighTannins:UnderBody:Light
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?
