Posts Tagged ‘recipe’

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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Fall Recipe: Garden Fig Salad with Greens, Corn and Haricots Verts

by on September 23, 2011 in From the Kitchen

fig-corn-haricots-verts-harvest-salad

In the Jordan kitchen, we always welcome the fall harvest season with our first basket of mission and kadota figs from the estate garden. One of our most-popular harvest lunch staples, Jordan’s Garden Fig Salad with Mixed Greens, Grilled Corn and Haricots Verts is our featured Chardonnay recipe for the 2011 fall season. It’s highlighted on the culinary [...]

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Dinner party ideas: a simple, fresh edible centerpiece from the garden

by on August 8, 2011 in From the Kitchen

edible

Summer is my favorite season because it makes throwing dinner parties so easy. Step into a garden or farmer’s market, and you have all the inspiration (and ingredients) you’ll need to entertain guests outdoors in wine country style. One of my newest table decor ideas is the edible centerpiece–a simple, elegant design that doubles as a healthy, colorful first course. Our friends at Taste of [...]

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Chef Knoll’s Hawaiian Tiradito recipe featured by Wine Enthusiast

by on June 27, 2011 in From the Kitchen, News

Hawaiian-Tiradito-Ceviche

Executive Chef Todd Knoll’s new Hawaiian Tiradito recipe is featured this month on Wine Enthusiast‘s website. This light, refreshing recipe is an homage to Chef Knoll’s childhood memories of Hawaii, melding both Polynesian and Chinese cuisine. Tiradito is a soft cross of a traditional Latin ceviche with Japanese sashimi preparation and makes for the perfect beginning to a summer dinner or even [...]

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A light, healthy recipe to celebrate spring: fava, tree blossom salad

by on March 27, 2011 in From the Kitchen

Fava and Tree Blossom Salad Recipe

The harbinger of spring on the Jordan Estate is the blossoming of our fruit trees. Our apple tree and fava bean blossoms inspired this light, healthy salad recipe to celebrate the new season. If you don’t have access to blossoms, other edible flowers may be substituted. Pairs beautifully with Jordan Chardonnay. Fava and Blossom Salad with Late Winter Citrus [...]

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Looking for a New Year’s Eve appetizer recipe? Try our Miso Crab

by on December 23, 2010 in From the Kitchen

Dungeness Crab with Miso Vinaigrette

  Our chef’s latest appetizer recipe, Dungeness Crab in Miso Vinaigrette with Micro Shiso, makes an ideal passed hors d’oeuvre for New Year’s Eve parties and cocktail receptions. Each umami-rich spoonful celebrates this season’s fresh catch and pairs perfectly with crisp, elegant, fruit-forward Chardonnays, such as Jordan’s 2008 vintage. Happy holidays! Dungeness Crab in Miso Vinaigrette with Micro Shiso  Miso [...]

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Thanksgiving recipe idea: roasted cauliflower with American caviar

by on November 15, 2010 in From the Kitchen

Pan Roasted Cauliflower

If you’re looking for a festive way to dress up a vegetable side dish on your Thanksgiving table, Executive Chef Todd Knoll suggests Pan-Roasted Cauliflower and American Caviar. Florets of pan-roasted cauliflower serve as an unexpected backdrop for this elegant holiday recipe. The combination of wild sturgeon eggs and extra virgin olive oil brings an indulgent touch to this hardy [...]

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Chef Fall Recipe: Maine Lobster with Chanterelles, Fingerling Potatoes and Yuzu

by on September 28, 2010 in From the Kitchen, News

lobster recipe-jordan winery

With the arrival of every new season, our chef creates signature wine country recipes inspired by our garden and other seasonal ingredients. Two fall recipes, including Maine Lobster with Chanterelles, Fingerling Potatoes and Yuzu, were posted on our website this week. We’ll begin picking our Russian River Valley Chardonnay grapes this Wednesday, so white wine pairings are [...]

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EVOO recipe contest winner announced

by on April 21, 2010 in Events, News

Thanks to all who entered our first recipe contest, inspired by the May 1 release of our 2009 Jordan Estate Extra Virgin Olive Oil. And the winning recipe our judges selected is … Due to availability of seasonal lettuces, vegetables and seafood, we added (and substituted) a few ingredients in Chef Woody’s dish. I hope he doesn’t [...]

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