Appetizer

Crab Meat Salad with Grilled Melons

recipe courtesy of Luke Desanttis of Old Fields Restaurant

Serves 4

Salad:

  • 2 cups jumbo lump crab meat                 
  • 2 lemons, zest from one and juice broth       
  • 1 Tbsp chopped tarragon    
  • ½ cup mayonnaise
  • Salt and pepper      
  • 8 leaves butter lettuce
  • 1 head Mache or other delicate spring lettuce

Gently fold ingredients together except lettuce, and season to taste.

Melon Marinade:

  • ¼ cup J. Lohr Arroyo Vista Chardonnay                 
  • 1 lime, zested     
  • 1 lemon, zested     
  • 1 Tbsp chopped tarragon
  • ¼ tsp salt and pepper           
  • 4 wedges of watermelon, about 1” thick and 4” long  
  • 8 melon ball size pieces honeydew melon        
  • 8 melon ball size pieces cantaloupe
Mix all ingredients except melons together in a small bowl. Pour marinade over melon pieces and let sit for one hour. Thread melon pieces on bamboo skewers. Grill for 1 minute per side. Remove melon balls from skewers.

Balsamic Reduction
2 cups balsamic vinegar

Simmer the vinegar in a small pan until it becomes syrupy and dime-size bubbles form. Pour into a heat-proof bowl and let cool. When cool, they syrup should be sweet (not bitter) and just barely pour from a squeeze bottle or spoon.
 
To Serve
Divide melon pieces between four plates, top with lettuces and finish with crab meat salad. Drizzle balsamic reduction lightly onto plate around the salad. Enjoy with J. Lohr Arroyo Vista Chardonnay!

Grilled Shrimp Skewer Salad

recipe courtesy of Chef Julie Simon of Thomas Hill Organics

Serves 4

For the Shrimp:

  • 4 shrimp per person, peeled and deveined   
  • 1 ancho chile
  • 1 sprig thyme               
  • 1 sprig oregano
  • 1 garlic clove
  • 1 tbs pomegranate molasses
  • 3 tbs European olive oil

Place in a blender and blend until smooth
Pour over shrimp and chill until ready to use.

Salad:

  • 2 cups cooked black quinoa                 
  • 2 cups strawberries quartered       
  • 2 cups sliced watermelon      
  • 2 English cucumbers sliced thin on a mandolin or use a peeler
  • 1 small bunch basil (leaves only)          
  • 1 small bunch mint (leaves only)
  • Feta cheese optional     

Dressing:

  • 1 cup of leaves                  
  • ¼ cup rice wine vinegar      
  • Juice of 2 lemons      
  • 1 cup European olive oil
  • 1 clove garlic              
  • 1 shallot     
Emulsify in a blender. Salt and pepper to taste.

To Assemble:

Put two shrimp on each skewer placing a wedge of lime in between each. Grill on medium heat on a well-seasoned grill, two minutes on each side, or until done. Combine all ingredients for salad in bowl and toss with dressing. Place salad on plate and put shrimp skewers on top.

Brie Baked Artichoke with J. Lohr Estates Riverstone Chardonnay Cream

recipe courtesy of Chef Tony Baker, Chef of Montrio Restaurant, Monterey, California

Serves 4

  • 4 large artichokes, cooked           
  • 8 oz Brie cheese, cut into small squares
  • 1/2 cup shallots, chopped           
  • 1 Tbsp olive oil
  • 1/4 cup white wine vinegar               
  • 2 oz mustard, whole grain       
  • 3/4 cup J. Lohr Estates Riverstone Chardonnay       
  • 1/2 oz horseradish, hot
  • 1/2 cup heavy cream                   
  • 1 Tbsp lemon juice
  • 8 oz unsalted butter, diced               
  • salt and pepper to taste

Artichoke Preparation:
Trim the stem from the artichoke so it can sit up; remove the furry choke from the heart if it hasn’t already been removed. Gently separate the leaves and place the cheese randomly throughout the artichoke (2 oz per choke). Place in a 350ºF oven for 15 minutes, until the artichoke is hot and the Brie is nice and soft. Remove the artichoke from the oven and pour generous amounts of the Chardonnay cream sauce (recipe below) over the choke and serve with grilled bread.

Chardonnay Cream Sauce:
In a saucepan, sweat the shallots in the olive oil, add the vinegar and bring to a simmer. Add the wine and gently simmer for 3 minutes. Add the cream and bring to a simmer, then gradually whisk in the butter on low heat. When all of the butter is incorporated, add the mustard, lemon and horseradish. Season with salt and pepper to taste. Note: The sauce is intended to be served immediately after preparation.

Chef’s comment: This is a banging share appetizer! Who said wine and artichokes don’t go together? While the sommeliers are weeping, I’m sipping a deliciously chilled glass of J. Lohr Estates Chardonnay while peeling leaf after leaf of rich cheesy goodness!

Chardonnay-Cured Sardine, Cucumber, Baby Golden Beet and Mint Salad

recipe courtesy of Chef Lewis Rossman, Executive Chef of Atlanta Fish Market, Atlanta, Georgia

Serves 2

  • 3 Chardonnay-cured sardine fillets (recipe follows)   
  • 5 cooked golden baby beets, halved
  • 1/2 cup diced English cucumber               
  • 2 leaves fresh mint, chiffonade
  • salt and pepper to taste

Mix all ingredients together in a bowl and season with salt and pepper. The sardines should have enough residual oil on them to dress the salad. If necessary, add a little extra virgin olive oil.

Chardonnay-Cured Sardines:

  • 1 lb fresh sardine fillets                   
  • 1 tsp fennel seed, whole       
  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 2 Tbsp kosher salt
  • 1/2 cup white wine vinegar               
  • 1 Tbsp sugar       
  • 2 bay leaves, broken                   
  • 12 black peppercorns, whole       
  • juice and peel of 1 orange               
  • extra virgin olive oil to cover sardines

In a mixing bowl, whisk together all of the ingredients except the sardines and olive oil. Place the sardine fillets skin side up in a container and pour the mixture over the top. Place plastic wrap on the surface of the sardines to assure that they are covered by the liquid. Place in the refrigerator overnight. The next day remove from the liquid and pack tightly in a small container. Cover the sardines with a high quality extra virgin olive oil. The sardines are now ready to eat or store for up to 2 weeks. Serve with a glass of J. Lohr Estates Riverstone Chardonnay!
 

Baked Brie with Grilled Portobello Mushroom Vinaigrette, St. Andres Brie Cheese, Roasted Beets and Fresh Chervil

recipe courtesy of chef Brian Poe, Poe’s Kitchen at the Rattlesnake, Boston, MA

Serves 6

For the Baked Brie

  • 12 – 1 ½ inch squares puff pastry
  • 6 – 1 inch cubes high quality aged brie (St. Andrés preferred)
  • 1 cup egg wash

On a clean cutting board, line up six squares of puff pastry in a row. Place one cube of brie in the middle of each square, then top with remaining pastry squares. Press firmly together along the edges, brush with egg wash and reserve for up to 1 day in the refrigerator.

For the Beets

  • 1 medium-sized beet, tough outer skin removed, sliced
  • 2 tsp shallots, diced 1 tsp garlic, chopped salt and pepper
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 bunch thyme, rosemary and oregano
  • ½ cup J. Lohr Estates Riverstone Chardonnay
  • 1 tsp brown sugar
  • ¼ cup olive oil

Place all ingredients in a shallow baking dish, rubbing the seasoning thoroughly on the beets. Cover with foil and bake in a 350°F preheated oven for 1 hour. Remove from oven and reserve for up to 4 days.

For the Vinaigrette

  • 2 Portobello mushrooms, cleaned and gills removed
  • 1 tsp garlic, chopped
  • 1 tsp shallot, chopped
  • 1 tsp fresh herbs (oregano, thyme, rosemary and basil), chopped
  • 3 cups olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp white truffle oil

Dip mushrooms into olive oil and shake off excess oil. Season with salt and pepper, and roast in a 350°F oven for approximately 8 minutes. Remove from oven, reserve juices and dice. In a mixing bowl, combine all ingredients with a wire whip and then add the diced mushrooms and juices. Reserve at room temperature. Can be refrigerated for up to one week.

Bake brie in 350°F oven for 5 minutes. At last two minutes, place 18 paper thin slices of beets in oven. While the brie and beets are cooking, prepare 6 round plates by placing two ounces of the vinaigrette in the center of each plate. Allow the juices to spread as it will create its own artwork for presentation. Remove brie and beets from oven and fan three slices of beets on each plate. Place 1 baked brie in the center of each plate and garnish with fresh chervil.

Relax and enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Lobster Bisque

recipe courtest of Chef Jess of The Range. Pairs great with J. Lohr October Night Vineyard Chardonnay.

Stock

  • 1 small carrot, chopped
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 2 sprigs of tarragon, chopped
  • 2 bay leaves
  • 2 tablespoons butter
  • 4 oz tomato paste
  • 4 raw lobster bodies (save meat for other use)
  • 5 cups fish stock, chicken stock or water
  • ½ cup good sherry wine
 
Place vegetables, herbs, lobster bodies and butter in a medium-sized pot. Stir with wooden spoon under medium heat, crushing lobster bodies with wooden spoon. Sauté until lobster bodies are bright red. Add tomato paste, caramelizing the paste for 1 to 2 minutes, stirring constantly. Add sherry and cook until alcohol evaporates. Add stock or water. Cover and simmer 20 minutes, periodically squeezing the juice from the lobster bodies using the wooden spoon. Strain stock into a large pot. Add 2 cups more water to lobster bodies and smash with spoon to extract as much flavor as possible. Strain into stock.
 
Bisque
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 large potato, peeled and chopped
  • 2 cloves of garlic, chopped
  • 3 ribs of celery, chopped
  • 1 bay leaf
  • 2 sprigs of tarragon, chopped
  • 2 tablespoons of butter
  • 1 medium tomato, chopped
  • ½ cup good sherry
  • ½ cup heavy cream
Sauté all but the tomato, sherry, and cream in butter until onion becomes clear and pan begins to caramelize. Add tomato and sauté 1 minute more. Add sherry and let the alcohol evaporate. Add the lobster stock. Simmer covered until vegetables become soft. Check seasoning with salt and pepper. Let cool until warm, and blend. Take caution when blending a hot soup. Strain, add cream, and reheat when ready to serve.

Roasted Butternut Squash Soup

Serves 6-8
From Cahoots Cookbook by Lisa Jones and Jim Subject

“This is a simple soup to make. In the fall I start craving winter squashes-whether they are in a soup, ravioli or pie. We have served this soup (as well as the Pumpkin Corn Chowder) at the J. Lohr Wine Center for their fall open house, and we had so many requests for the recipe we agreed to publish it in their newsletter. I like to serve it as an appetizer in a little teacup or demitasse cup as guests arrive; it helps “break the ice.” - Lisa Jones

Ingredients:

  • 1 head of garlic, trim top and peel off loose outer skin
  • 1 onion, unpeeled and quartered
  • 2 pounds butternut squash (about 1 squash), carefully cut into 8 pieces, seeds removed
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 2 teaspoons fresh thyme
  • ½ cup cream
  • 1-3/4 cups chicken stock, warmed

Directions:

  1. Preheat oven to 325 degrees F (300 degrees convection).
  2. Place the garlic, onion and butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper and thyme. Bake for about 60 minutes or until tender.
  3. Scrape squash off the skin, discard skin. Peel the onion and squeeze garlic cloves out of their skin. Puree in food processor with pan juices. Add puree to a 4-quart saucepan.
  4. Warm pan with puree over medium heat. Add cream and whisk in warmed chicken stock. Heat through. Season with salt and pepper
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