Last summer, I began brainstorming recipe ideas for the Jordan Estate Tour & Tasting. Because this new tour offers visitors an inside look at the 1,200-acre Jordan Estate and features farm-fresh foods grown on property, I wanted the menu to be a colorful snapshot of whatever is harvested from the garden that morning. Enter the garden escabeche.
Different renditions of escabeche can be found in Spain, Portugal, Greece, Latin America, and even Jamaica and Mexico. I’ve always been a fan of authentic taquerias that serve pickled vegetables as an appetizer in lieu of the typical chips and salsa, so I decided to take that concept and elevate the ingredients and cooking technique with a sophisticated recipe that would complement our elegant Chardonnay. I love these bright, crisp flavors and vibrant colors so much, I even served a new take on the Jordan escabeche at our annual Halloween party last weekend.
This video offers some key tips on making escabeche at home, particularly how to infuse a vinaigrette for the perfect pickling base. View the full recipe on our website or below.
Summary: These lightly pickled vegetables provide a fresh insight to the estate garden during any season. Choose your favorite medley of baby vegetables that will burst with flavor and make the perfect accompaniment to the bright acidity and fresh fruit flavors of Jordan Chardonnay.
*Note: This exotic blend of dried herbs and spices may be substituted with Penzey’s Pickling Spice.
Number of servings (yield): 6
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