Welcome to our monthly blog series, Meet the Folded Hills Team, and our November 2023 edition. This is a little “get to know you”, highlighting one of our fabulous team members each month. We will ask them ten questions, find out their favorite FH wine, and even get one of their favorite recipes to pair with it.
This month we are talking with Laureb Reible, Tasting Room Lead here at Folded Hills.
FH: Hi Lauren! Thanks for taking the time to chat with us for our Meet the Folded Hills Team series. Let’s find out a little more about you. Where did you grow up?
LR: I grew up in a lot of places! I was born in Wisconsin, moved to Washington state, went to high school in Arizona, and now I have been slowly making my way up the coast of California. I have moved 21 times!
FH: When you were 10 years old, what did you want to be when you grew up?
LR: I wanted to be an art teacher or a chef.
FH: Any television show that you’ve binge-watched recently? Would you recommend it and why?
LR: I’ve been binging Grey’s Anatomy for the 3rd time recently. It’s not for the faint of heart. I have a weird obsession with medical dramas like Greys, ER, House, and Scrubs.
FH: Who is someone you would love to have dinner with….could be anyone, dead or alive.
LR: I would love to have dinner with Anthony Bourdain, Elvis Presley, and Robin Williams.
FH: What were you into in high school?
LR: I was a theatre kid… It made me incredibly crafty. I’m usually the one fixing or installing things around my house because of what I learned during that time in high school.
FH: What do you do in your spare time?
LR: Cook or bake! My family loves it when it gets chilly outside because it’s baking season in my house.
FH: Where is your favorite place to be?
LR: At a rooftop bar in Italy, drinking a glass of wine.
FH: What is your favorite movie?
LR: Beetlejuice.
FH: What travel destination is on your bucket list?
LR: I want to go to all of the Disney parks all over the world, like Tokyo, Paris, and Shanghai.
FH: Last but not least, what is your favorite Folded Hills wine, and can you share a recipe that you love to pair with it?
LR: My favorite current wine is the newest vintage of August Red (2020) which is perfect for pairing with holiday foods! When I am craving a Thanksgiving meal, to save a little time, I like to make stuffed Cornish hens, which pair perfectly with this wine.
Thanks Lauren! We can’t wait for Thanksgiving, and that sounds amazing.
Stay tuned for next month’s Meet the Folded Hills Team – Ten Questions Monthly Blog Series post. Any guesses who it could be? Who would you love to hear from?
‘Till next time! Hope to see you soon.
Lauren’s Favorite Pairing Recipe –
Cornish Hens with Stuffing
Equipment Needed:
4 feet of kitchen twine divided in half (2 pieces, 2 feet each)
Ingredients for the hens:
2 (1 ¼– to 1 ½ pound) Cornish hens thawed (see note 1)
2 tablespoons butter softened
Salt and freshly ground black pepper
Ingredients for the stuffing:
¼ cup butter (½ stick) plus more for buttering dish
½ large onion chopped
2 celery ribs halved lengthwise and chopped
1 large egg
1 cup chicken broth
Salt and freshly ground black pepper
¼ cup fresh parsley minced
½ teaspoon fresh sage minced, or ¼ teaspoon dried
½ teaspoon fresh thyme minced, or ¼ teaspoon dried
½ teaspoon fresh marjoram minced, or ¼ teaspoon dried
½ large loaf French bread cut into ½-inch cubes and dried overnight on counter
Ingredients for the apple glaze:
2 cups apple cider or apple juice
1 tablespoon honey
1 tablespoon Dijon Mustard
Instructions:
Adjust oven racks to accommodate both baking dishes at the same time (one for the hens, one for the stuffing). Preheat oven to 350 degrees.
For the hens:
- Truss the hens by tucking the wings against the hens, running a piece of cooking twine from the neck of the bird around the breasts, and tie the drumsticks together.
- Place the hens breast side up in a shallow baking dish. Dry the hens with paper towel, then rub each hen with butter, and sprinkle with salt and freshly ground pepper. Bake uncovered for one hour.
For the stuffing:
- While the hens are baking, prepare the stuffing. Coat a 9-inch by 9-inch baking dish with butter.
- In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, in a large bowl whisk the egg. Stir in broth, ½ teaspoon salt, and ¼ teaspoon pepper.
- To the skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to the bowl with the eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
- Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
For the apple glaze:
- While the hens and stuffing bake, prepare the apple glaze in a small saucepan. Bring the apple cider to boil and cook until reduced by half (1 cup). Remove the saucepan from heat and stir in honey and Dijon mustard. Set aside ½ cup for serving.
- Brush hens with apple glaze and bake until a thermometer reads 170 degrees, about 25 to 35 minutes longer, basting with pan juices occasionally (if hens brown too quickly, cover the pan loosely with foil).
- Remove hens from oven, tent with foil, and let stand 10 minutes. Serve the hens with stuffing, passing the reserved apple glaze separately. Pair with August Red wine and enjoy!
Click on the image below to download a printable copy of Lauren’s favorite Cornish Hens with Stuffing.
