Posts Tagged ‘recipe’

Citrus Spiced Chicken Wings Recipe for Super Bowl Parties

by on January 16, 2014 in Featured, From the Heart, From the Kitchen

Chicken_Wings_Superbowl_Jordan_Wine Country_Recipe

Friends of Jordan Winery know that owner John Jordan is a die-hard Denver Broncos fan. After founding The John Jordan Foundation two years ago, he started a tradition of hosting a Super Bowl party for community leaders involved in the foundation’s charitable programs, as well as recipients of grants and other donations. Chef Todd Knoll [...]

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Fall Dessert Recipe: Dried Fuyu Persimmons with Dulcey Blond Chocolate and Sea Salt

by on November 12, 2013 in Featured, From the Kitchen

fuyu persimmon dessert close-up

This year’s bumper crop from our garden’s persimmon tree inspired this simple, delicious dessert made with dried persimmons and blond chocolate. The presentation alone makes these little delicacies perfect for dinner parties this holiday season (or even an unexpected surprise in your cookie exchange). What’s a blond chocolate, you might ask? French chocolatier Valrhona released its Dulcey New [...]

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Jordan Estate vegetable escabeche recipe and cooking tips

by on October 29, 2013 in Featured, From the Kitchen

JORDAN escabeche estate tour

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 [...]

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New Year’s Eve party appetizer idea: Caviar Cups with Curried Cauliflower

by on December 21, 2012 in Featured, From the Kitchen

9_19_12_Caviar Cups_135542_web

If you’re looking for an elegant appetizer recipe to serve at a New Year’s Eve holiday dinner party, try our chef’s new Caviar Cups with Curried Cauliflower recipe. They have a festive presentation and pair beautifully with a light, crisp Chardonnay or sparkling wine. Recipe: California Caviar Cups with Curried Cauliflower Summary: Both luxurious and [...]

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Halloween party cocktail recipe idea: Neptune’s Demise

by on October 24, 2012 in Events, Featured

neptune cocktail_crop

John Jordan has become notorious for his annual Halloween at Jordan costume parties, hosted each October for members of the restaurant and retail wine trade, as well as press. This year’s event was dubbed Festivus Maximus–a tribute to warriors, gladiators and goddesses of ancient Roman times. Estate Sommelier Pete Yen creates specialty cocktails to complement each year’s party theme, and [...]

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Simple appetizer recipe: olive oil and citrus marinated goat cheese

by on June 18, 2012 in Featured, From the Kitchen

goat cheese appetizer

When entertaining at home, one of my favorite appetizers to serve at dinner parties is aged goat cheese marinated with Jordan Extra Virgin Olive Oil, seasonal citrus, spices and fresh herbs. This recipe is easy to make and has a very elegant presentation; it can be made a day in advance to save time, and [...]

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Recipe: Roasted Leg of Lamb with Sumac Rub

by on March 12, 2012 in From the Kitchen

Jordan Roasted Leg of Lamb with Sumac Rub Recipe

Inspired by my wife’s Greek family heritage, this Roasted Leg of Lamb recipe makes for a fun, festive main course at a winter dinner party, with its warm spices and rich flavors. The sumac dry rub–product of tinkering with my newest kitchen gadget, a dehydrator–is easy to prepare in advance and brings an exotic touch to [...]

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How to make French Macarons: cookie recipe ideas and tips

by on December 13, 2011 in From the Kitchen

French Macaroons Cookies_Jordan Winery

Looking for new cookie recipes for your cookie exchange, gifts or dinner party? Our resident videographer asked me to share one of my favorite cookie recipes, and I picked French Macarons. In this video, you’ll find tips and techniques for baking these delicate cookies, which aren’t as difficult to make as one might think. The key is [...]

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Dungeness crab holiday dinner recipe to welcome crab season

by on November 30, 2011 in From the Kitchen

Dungeness-crab-boil-butter

Get your salt water ready. It’s time to boil. After almost two weeks of strikes, California fisherman finally struck a deal on pricing this week, and Dungeness crab is expected to arrive in markets before the weekend. To celebrate the unofficial-official start to crab season, we’re sharing two recipes from Jordan Executive Chef Todd Knoll to inspire [...]

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Pumpkin desserts reinvented and other sweet recipes for the holidays

by on November 16, 2011 in From the Kitchen

Pumpkin Pie with Fresh Whipped Cream and Pumpkin Seed Mousse

Executive Chef Todd Knoll has been on vacation for a few weeks, so we asked our baker extraordinaire, Cristina Valencia, to share some easy dessert recipe ideas for your Thanksgiving dinner table [...]

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