The fall brings an abundance of coriander in the estate garden that is collected and dried, then toasted and transformed into vinaigrette bursting with fragrant flavor reminiscent of both citrus peel and sage. When combined with sustainably farmed salmon, our coriander vinaigrette recipe creates a vibrant amuse that complements the structure of our Chardonnay and frames its bright acidity.
- 1 King salmon fillet (6 oz.)
- 12 sourdough crostini (2-3” pieces or rounds)
- 6 watercress leaves, torn
- 1 ruby grapefruit, sliced into segments
- 2 oz. Golden trout roe
- 1 Tbsp pickled red onion
- Edible flowers, if available
For the Poaching Liquid
- 1 leek, roughly chopped
- 1 carrot, roughly chopped
- 1 Tbsp black peppercorns
- 1 cup Jordan Chardonnay
- 6 cups cool water
- 1 Bay leaf
- 6 sprigs parsley
- 2 Tbsp lemon juice
For the Vinaigrette
- ¼ cup Gravenstein apple vinegar
- 1 Tbsp coriander, toasted and crushed
- 1 tsp brown mustard seeds
- 1 tsp Dijon mustard
- 1 tsp wildflower honey
- 1 shallot, minced
- 1 tsp lemon thyme
- ½ cup hazelnut oil
- ½ cup Jordan Extra Virgin Olive Oil
- Kosher salt and freshly ground black pepper to taste
In a stainless steel pot, bring all ingredients for the poaching liquid to a boil, then immediately set aside to steep and cool. When the poaching liquid reaches 115 degrees, add the salmon and let stand to allow it to cook until the fillet is opaque and begins to flake (approximately 7-10 minutes).
To prepare the vinaigrette, combine vinegar, coriander, mustard seeds, mustard, honey, shallot and lemon thyme leaves in a blender. Then, on low speed, slowly incorporate the hazelnut and extra virgin olive oil to emulsify. This vinaigrette can be placed in tightly sealed container and stored in the refrigerator for up to one week.
To make the rillettes, remove salmon from the poaching liquid, trim off all skin, grey, and flake into a non-reactive bowl. Add 6 tablespoons of the vinaigrette to the flaked salmon, gently toss and reserve.
To plate, place a quenelle of rillettes on each crostini, garnish with watercress, grapefruit, golden trout roe, pickled red onion and edible flowers.
Fall weather change brings the first yearning for comfort food. This simple soup recipe, with its roasted butternut squash, mascarpone and Austrian pumpkin seed oil, is a Jordan Estate fall favorite.
- 2 butternut squash, carefully split, seeds removed
- 6 Tbsp Jordan Extra Virgin Olive Oil
- 1 Vidalia onion, sliced
- 2 ribs of celery, roughly chopped
- ½ cup pale dry sherry
- ¼ cup Jordan Chardonnay
- 1 Tbsp sherry vinegar
- 1 tsp Demerara sugar
- 1 bouquet garni of sage, thyme & parsley
- 6 cups chicken or vegetable stock
- 8 ounces mascarpone
- 1 tsp freshly grated nutmeg
- kosher salt and white pepper, to taste
Preheat oven to 425º.
Oil a heavy sheet pan with 3 tablespoons of the olive oil and place squash cut side down on pan. Roast in oven until squash is caramelized and easily pierced by a paring knife (approximately 45 minutes). Remove from oven and allow to cool.
In a heavy bottomed pot, sweat onions and celery in the remaining 3 tablespoons of olive oil until translucent. Add the sherry, Chardonnay, sherry vinegar, sugar and bouquet garni, and reduce until nearly dry. Remove pot from heat.
With a large spoon, separate squash from its thick skin and add to the pot. Return to medium heat and add just enough stock to cover. Bring to a simmer for 15 minutes. Remove from heat.
When soup base has cooled, remove bouquet garni and purée until smooth in a blender or food processor. Pass through a strainer if a finer consistency is desired.
To serve, return base to medium heat and stir in mascarpone and remaining stock to desired consistency. Season with nutmeg, salt and pepper. Soup may be garnished with roasted pumpkin seed oil and fried sage.
This simple recipe of local halibut, Hawaiian blue prawns and Nantucket day boat scallops showcases our wine’s crisp acidity and ability to marry well with what would normally be considered a food pairing challenge for California Chardonnay.
- 1 lb boneless fillets of halibut, or other firm-fleshed white fish
- ½ lb prawns, peeled
- ½ lb scallops
- ½ sweet red onion, finely diced
- 1 Anaheim or poblano chili pepper, roasted and diced
- 1 jalapeno pepper, seeded and diced
- 3 Tbsp Jordan Extra Virgin Olive Oil
- ½ cup lemon juice
- ½ cup lime juice
- salt and fresh coarse-ground black pepper, to taste
- ¼ cup cilantro, chopped, for garnish
For the Avocado Cucumber Relish
- 2 medium avocados, peeled, pitted and diced
- 1 English cucumber, peeled and diced
- ½ bunch cilantro, chopped
- 2 lemons, juice only
- Salt and pepper, to taste
Finely slice fish. Place fish, prawns and scallops in a colander and rinse well under cold running water. Pat the fish dry with paper towels.
Grill the prawns and scallops, then slice in half lengthwise. Place all seafood in a container. Add remaining ingredients and mix well. Refrigerate for a minimum of 3 to 4 hours before serving.
To make the relish, mix avocados cucumber, cilantro and lemon juice in a non-reactive bowl. Season with salt and pepper, to taste. Chill prior to serving.
To plate, place seviche on a bed of lettuce. Garnish with cilantro and Avocado Cucumber Relish.
Though this elegant appetizer recipe is topped with a quenelle of sustainable American “caviar,” the true richness lies in the savory, winter beet. Rich in color, earthiness and sugar content, beets are unmatched in flavor, and the complexity makes for a seamless pairing with Jordan Chardonnay.
For the Beets
- 2 Chioggia beets, scrubbed and trimmed
- 1 Tbsp grape seed oil
- 1 cup coarse salt
- 1 tsp Jordan Estate Extra Virgin Olive Oil
- Kosher salt to taste
- 2 oz Hackleback Sturgeon Roe*
- 1/4 cup crème fraîche seasoned with kosher salt
- Fresh chives and chervil leaves
For the Gelée
- 2 red beets (Cylindra or Detroit Red), juiced (approximately 1 cup)
- 1/2 tsp aged Sherry vinegar
- Kosher salt to taste
- 11/2 sheet gelatin
Pre-heat oven to 425 degrees. To make the gelée, combine red beet juice, Sherry vinegar and salt in a saucepan over medium heat. Simmer for thirty seconds, remove from heat and set aside. “Bloom” the gelatin by soaking the sheets in a bowl of cold water for 5 to 10 minutes. (About 1 cup, or 250mL, of cold water per sheet.) Once soft, lift sheets from the cold water. Wring gently to remove excess water and stir sheets into warm beet juice until completely dissolved. Check for seasoning, strain and pour into twelve spoons or crocks, refrigerate to set. (This step may be completed the day prior to serving.)
While gelée is setting, toss Chioggia beets in grape seed oil to coat. Cover the bottom of a small heavy sauté pan with the coarse salt. Bury the beets half way and roast in the 425-degree oven until easily pierced with a paring knife (45 minutes-1 hour). Allow the beets to cool to the touch. Rub the skins off with a kitchen towel, slice thinly, brush with Jordan Estate Extra Virgin Olive Oil, season with kosher salt and reserve.
Once each spoon of gelée is set, stack two slices of the roasted beet and top with a quenelle of caviar. Garnish with crème fraîche, chervil and chives.
* Hackleback Sturgeon Roe may be purchased online atcaliforniacaviar.com.
One of our favorite recipes to celebrate the change of seasons, this light, flavorful salad captures the ethereal nature of our first spring harvest in the estate garden with fava greens, fragrant tree blossoms and young green almonds. The grilled onion flavors, salty Spanish ham and herbal vinaigrette highlight the bright acidity in our Jordan Chardonnay.
For the Vinaigrette
- zest of one Meyer lemon
- ¼ cup Meyer lemon juice
- 1 tsp Dijon mustard
- 2 tsp shallots, minced
- 1 Tbsp fresh lemon thyme, chopped
- ¾ cup Jordan Extra Virgin Olive Oil
For the Salad
- ¾ lb spring onions, rinsed and trimmed
- ½ cup fresh peas
- ½ lb green almonds, meat only*
- 12 quail eggs
- 4 ounces Jamón Serrano, sliced as thinly as possible and torn by hand
- 1 lb medium green asparagus, peeled and sliced thinly on a bias
- 1 cup fava greens, rinsed and patted dry
- pea tendrils and fava blossoms for garnish (can substitute with any available garden blossoms)
Preheat grill to medium high. Prepare an ice bath. Whisk all vinaigrette ingredients in a nonreactive bowl; season to taste with salt and pepper. In a separate bowl, toss the spring onions and 2 tablespoons of the vinaigrette; set aside.
In a one gallon pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. While water is coming to a boil, grill spring onions on all sides, then shock them in the prepared ice bath, drain, pat dry with paper towels and reserve. Add peas to the boiling water. Cook for one minute and repeat ice bath procedure. Return water to a boil and repeat with the green almonds.
Place quail eggs in a small pot, fill with 2 cups of cool water and bring to a boil, cover pot and remove from heat. Allow eggs to continue to cook three minutes. Chill eggs in the ice bath, then carefully peel and cut into halves.
In a nonreactive bowl, combine all components, season and gently toss. Arrange salad onto six chilled plates and garnish with pea tendrils and fava blossoms.
* Green almonds are available at most farmers markets in the spring. Request the least mature.
The perfect addition to any fresh green salad or grilled vegetables, this vinaigrette is a favorite in the Jordan kitchen and used throughout the year. This vibrant vinaigrette also complements the structure of our Chardonnay and frames its bright acidity.
2 Tbsp Dijon mustard
1 small head of garlic (12 whole cloves, peeled)
2 medium shallots, roughly chopped
1 1/2 cups sherry vinegar
1/2 bunch Tarragon, stemmed
1 Tbsp salt
2 Tbsp granulated sugar
1 Tbsp ground pepper
(salt, sugar, and pepper can be adjusted to taste)
2 cups Jordan Extra Virgin Olive Oil
This soup recipe is a spring staple when the garden’s earliest shoots and blossoms appear after winter. We use local Dungeness crab, but substituting Pacific rock crab, Maine lobster and even Drakes Bay oysters will also complement the seamless structure of Jordan Chardonnay.
- 1 lb sugar snap peas
- 1 shallot, roughly chopped
- 1 Tbsp Jordan Extra Virgin Olive Oil
- 1 Tbsp butter
- ¼ cup Jordan Chardonnay
- ¼ cup heavy whipping cream
- 1 tsp tarragon, chopped
- 1 tsp lemon thyme, chopped
- Mineral water as needed
- 1 large Dungeness crab, cooked and cleaned (1½ cups of fresh crab meat may be substituted)
- 2 Tbsp hazelnut oil
- Salt and freshly ground pepper to taste
- Garden blossoms and herbs to garnish
- 1 Tbsp pistachio oil to garnish
Cook peas uncovered in seasoned, rapidly boiling water for 3-5 minutes. Remove from heat. Strain and chill peas rapidly in an ice bath; drain and set aside.
Sauté chopped shallot in olive oil and butter over medium heat until soft. Add Chardonnay to the pan and reduce by one half. Add heavy whipping cream and bring to a simmer. Allow shallot mixture to cool.
Combine peas, cooled shallot mixture and freshly chopped herbs in a food processor and purée. If purée is too thick, adjust to desired consistency by adding a bit of mineral water; chill for approximately one hour.
To serve, toss the crab in hazelnut oil, season with salt and pepper and mound the crab in the center of 6 shallow bowls. Ladle soup around the crab and garnish with herbs, blossoms and a drizzle of pistachio oil.
Lemon verbena, which grows just outside our kitchen door, is reinforced in this homemade ice cream recipe by Meyer lemon. If lemon verbena is not available, plant some immediately.
- 3 cups organic heavy cream
- 1 cup organic whole milk
- 1 cup lemon verbena leaves, packed
- 1 cup sugar
- 7 egg yolks
- 1 whole egg
- pinch kosher salt
- 1 Meyer lemon, juiced, zest reserved
Prepare an ice bath to chill base.
Bring cream, milk and lemon verbena to a simmer over medium heat, remove and allow to steep for 20 minutes. Chill base in the ice bath and infuse for 8 to 24 hours.
In a non-reactive bowl, whisk together sugar, yolks, whole egg and salt. Bring base back to a simmer over medium heat. While whisking, slowly pour 1/4 of base into the egg mixture. Once well incorporated, whisk tempered egg mixture back into remaining base. Return to heat and while stirring, bring custard to 170 degrees or until it coats the back of a wooden spoon.
Quickly chill to 40 degrees and adjust with Meyer lemon juice and zest.
Churn custard in an ice cream machine until it reaches the consistency of “soft serve.” Pack and freeze for 2 hours until firm.
One of our favorite appetizers to serve at dinner parties, this flavorful cheese course recipe can be adapted year-round by changing citrus with the seasons. It makes for a lovely food pairing with crisp white wines like Jordan Chardonnay.
- ¼ lb aged Cypress Grove Midnight Moon goat cheese (Manchego may be substituted)
- 4 broadly peeled rind pieces of one blood orange, pith removed (any seasonal citrus)
- 4 broadly peeled rind pieces of one Meyer lemon, pith removed
- 10 whole black peppercorns
- 5 whole white peppercorns
- 1 cup candied kumquats, halved (2 Tbsp of English marmalade may be substituted)
- 1 blood orange, peeled and divided into segments (any seasonal citrus with minimal seeds may be substituted)
- 6 sprigs of thyme
- 2-4 Turkish bay leaves, whole (California bay may be substituted)
- ¼ cup Jordan Extra Virgin Olive Oil
- fleur de sel to taste
Slice cheese into ⅛-inch thick triangles. Use a vegetable peeler to broadly peel citrus rinds (approximate length: 2-3 inches).
In a nonreactive bowl, combine sliced cheese with orange and lemon rinds, black and white peppercorns, marmalade or kumquats, 8 blood orange segments, 4 thyme sprigs and bay leaves. Add Jordan Extra Virgin Olive Oil and gently toss.
Cover and set aside to marinate at room temperature for eight hours or in a refrigerator a minimum of 24 hours (or up to three days).
To finish the plate, bring the cheese marinade up to room temperature 45 minutes before your dinner party. Toss gently again in same bowl to refresh ingredients.
Arrange the cheese slices and marinade naturally on a platter. Top with a few more citrus rinds that have not been marinated. Drizzle with additional olive oil. Garnish with a few fresh thyme sprigs and fleur de sel to taste.