Fort Ross Vineyard

Ingredients:

Chili:

1 cup each dried pinto beans and dried kidney beans, sorted of debris and rinsed, and soaked separately for two nights in 3 cups water each

1 oz each dry guajillo chile and dry ancho chile, stemmed and seeded, and soaked separately overnight in 1 1/2 cups hot water each

1 tbsp 90/10 canola and olive oil blend

3 ½ cups cups diced yellow onion

1 ½ cups cups diced carrot

2 cups diced bell pepper

3 oz jalapeño chile, seeded and diced

4 garlic cloves, minced

 2 ½ tsp salt

1 tsp sweet paprika 

1 tsp smoked paprika 

1 tbsp chili powder 

½ tsp cayenne 

½ tbsp cumin 

1 tsp black pepper 

2 tbsp onion powder 

2 tbsp tomato paste 

½ can crushed tomatoes 

4 ½ tbsp apple cider vinegar 

2 oz canned chipotle chiles in adobo 

1 ½ tbsp tbsp. brown sugar 

1 cup fresh corn kernels 

3 tbsp finely chopped dark chocolate (80% cacao) 

Sour cream, sliced green onion, pepitas, parmesan crisps, for garnish (optional)

Brown butter maple corn bread:

11 tbsp unsalted butter

 ½ cup maple syrup 

2 ½ cups buttermilk 

4 eggs 

1 ½ cups cornmeal 

1 cup all-purpose flour 

3 tsp baking powder 

2 tsp salt 

1 tsp baking soda

Instructions:

Chili:

1. Drain and rinse beans; set aside. Drain chiles and reserve 1/2 cup of each soaking liquid; set aside.

2. Heat a large pot over medium-low heat. Add oil, then onion, carrot, bell pepper, jalapeño, garlic, and 1/2 tsp. salt. Stir frequently on medium-low heat until liquid is released and vegetables start to stew down.

3. Add the paprikas, chili powder, cayenne, cumin, black pepper, onion powder, tomato paste, beans, and tomatoes and stir to incorporate.

4. In a medium bowl, use an immersion blender to purée the chiles, the reserved chile soaking liquids, 1 1/2 tbsp. vinegar, the chipotle in adobo, brown sugar, 1 1/2 tsp. salt, and 3 tbsp. water. Add mixture to pot, bring to a simmer, and simmer lightly for 1 1/2 hours.

5. Add corn and 1/3 cup water to pot, bring back to a simmer, and let simmer lightly for 1 hour.

6. Remove pot from heat. Stir in the chocolate, 1/2 tsp. salt, and the remaining 3 tbsp. vinegar. Serve warm, topped with garnishes, if using.

Cornbread: 

1. Preheat oven to 375°. Cut butter into cubes, then brown the butter in a cast-iron skillet over medium heat. Swirl butter all over the sides and corners of pan. Pour butter into a large bowl. Place the skillet in the oven to heat before baking.

2. Whisk syrup into the brown butter. Whisk buttermilk into the mixture (which should be cool to the touch at this point). Whisk in eggs until smooth.

3. In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Whisk into wet ingredients until just incorporated.

4. Remove skillet from oven. Pour batter into skillet and bake until a toothpick comes out clean, 25 to 30 minutes. 

Pair with our 2021 Stagecoach Road Pinot Noir »

Ingredients:

10 ounces baby spinach

2 tablespoons extra-virgin olive oil, plus more for brushing

2 garlic cloves, minced

1 teaspoon anchovy paste (optional)

Salt

1 pound sweet or hot Italian sausages (or a combination of both), casings removed

4 slices of provolone cheese

1/4 cup sun-dried-tomato pesto

4 round ciabatta rolls, split and toasted

Instructions:

1. In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.

2. In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.

3. Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.

Pair with our 2021 Top of Land Pinot Noir »

Ingredients:

1 tablespoon vegetable oil

6 bone-in, skinless chicken thighs

3 cloves garlic, minced

2/3 cup apple cider vinegar

1/3 cup soy sauce

1 teaspoon whole black peppercorns

1 bay leaf

Instructions:

1. Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.

2. Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.

3. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.

Pair with our 2018 The Terraces Pinot Noir »

Ingredients:

1 (6-ounce) bunch Lacinato kale

6 thick-cut bacon slices

1 small (about 8-ounce) red onion, thinly sliced (about 2 cups)

1 (1-pound) whole rotisserie chicken, pulled into 1-inch pieces (about 3 cups)

1 pound potato gnocchi, or one (1-pound) package refrigerated or frozen potato gnocchi

1 tablespoon grated lemon zest (from 2 lemons)

½ teaspoon fine sea salt

½ teaspoon black pepper

½ ounce Parmesan cheese, shaved (about 1/4 cup)

Instructions:

1. Remove stems from kale, and chop stems (you should have about 3/4 cup); chop kale leaves (you should have about 6 cups). Set chopped stems and leaves aside until ready to use.

2. Cook bacon in a large skillet over medium until crispy, about 8 minutes, turning halfway through cooking time. Remove skillet from heat; do not wipe clean. Transfer bacon to a paper towel-lined plate; let stand until cooled, about 5 minutes. Cut into 1/2-inch pieces; set aside.

3. Heat bacon drippings in skillet over medium. Add onion and kale stems; cook, stirring occasionally, until onion is softened and kale stems are lightly browned, about 5 minutes. Stir in kale leaves, and cook until wilted, 2 to 3 minutes. Add chicken, and toss with onion and kale; cook, stirring occasionally, until heated through, about 2 minutes.

4. While onion and kale are cooking, bring a large pot of boiling salted water to a boil over medium-high; add gnocchi, and boil until gnocchi float to the surface, about 3 minutes. Drain well. Add gnocchi to chicken mixture in skillet, and toss. Stir in lemon zest, salt, pepper, and reserved bacon. Divide gnocchi mixture evenly among 4 bowls, and top evenly with Parmesan.

Pair with our 2019 "FRV" Pinot Noir »

Ingredients:

2 tablespoons good-quality (cask-aged) red wine vinegar

 1 teaspoon cornstarch

 1/4 cup honey

 2 pounds (4 to 6) bone-in, skin-on chicken thighs

 1 teaspoon kosher salt, divided

 3/4 teaspoon pepper, divided

 2 tablespoons olive oil

 3 large shallots, thinly sliced

 6 garlic cloves, chopped

 2 tablespoons chopped fresh oregano leaves, plus 2 tbsp. whole leaves

 8 to 10 figs, stems trimmed, halved (quartered if large)

Instructions:

1. Preheat oven to 400°. In a small bowl, whisk together 1/4 cup water, the vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with 3/4 tsp. salt and 1/2 tsp. pepper.

2. Heat a heavy 12- to 14-in. ovenproof frying pan over medium-high heat until hot. Add oil and swirl to coat, then add chicken skin side down and brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 3 minutes more. Transfer chicken to a plate and set aside.

3. Discard all but 2 tbsp. fat from frying pan, reduce heat to medium, and cook shallots until translucent, 3 to 5 minutes. Add garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining 1/4 tsp. each salt and pepper; cook until mixture bubbles and thickens, 1 to 2 minutes.

4. Set chicken skin side up in frying pan and add figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes. Divide chicken, figs, and sauce among plates and top with whole oregano leaves.

Pair with 2019 Stagecoach Road Pinot Noir »

Ingredients:

1/4 cup extra-virgin olive oil, divided

6 hot Italian sausage links, pricked with a fork

2 large (13-ounce) fennel bulbs, cut in half lengthwise, cores removed, bulbs cut into 1-inch wedges, fronds reserved

2 tablespoons fennel seeds

4 teaspoons pink peppercorns

2 cups chicken stock or lower-sodium chicken broth

1/4 teaspoon kosher salt

1 cup hummus

Lemon zest and lemon wedges, for garnish

Instructions:

1. Heat 2 tablespoons oil in a straight-sided 14-inch skillet over medium-high. Add sausages; cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer sausages to a plate. Add fennel wedges, cut sides down, to skillet; cook until browned on both sides, about 2 minutes and 30 seconds per side. Transfer to plate with sausages.

2. Add fennel seeds, peppercorns, and remaining 2 tablespoons oil to skillet; cook over medium-high, stirring constantly, until toasted and fragrant, 30 seconds to 1 minute. Remove half of the spice mixture from skillet, and reserve for garnish.

3. Add stock to skillet, stirring and scraping bottom of skillet to loosen browned bits. Bring to a simmer over medium-high. Return sausages and fennel wedges to skillet; cover and reduce heat to low. Cook until fennel wedges are tender, about 30 minutes. Sprinkle with salt.

4. Spread hummus smoothly on a platter. Top with sausages and fennel wedges; spoon sauce from skillet over platter. Garnish with lemon zest, lemon wedges, reserved fennel fronds, and reserved spice mixture.

Pair with 2019 Top of Land Pinot Noir »

Ingredients:

6 tablespoons extra-virgin olive oil

3/4 cup fresh lemon juice

1/4 cup rosemary leaves

2 tablespoons crushed red pepper

6 garlic cloves, chopped

Four 1-pound pork tenderloins

Salt and freshly ground pepper
 

Instructions:

1. In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork. Press out any air in the bag, seal and refrigerate for 6 to 8 hours.

2. Let the pork stand at room temperature for 1 hour. Preheat the oven to 400° and preheat a griddle or a very large skillet. Remove the pork from the marinade. Scrape off most of the garlic and rosemary and season the tenderloins with salt and pepper. Set them on the griddle and cook over high heat until browned all over, about 6 minutes. Transfer the tenderloins to a large rimmed baking sheet and roast in the oven for about 14 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Cover the tenderloins loosely with foil and let rest for 10 minutes before slicing and serving.

Pair with 2018 "FRV" Pinot Noir »

Ingredients:

Avocado Salsa
3 medium tomatillos, husks removed
1 medium jalapeño, stemmed (seeded, if desired)
1 medium Hass avocado, pitted
1 cup packed fresh cilantro stems and leaves
3 to 6 tablespoons water, as needed
1 tablespoon fresh lemon juice
1 ¼ teaspoons kosher salt, plus more to taste
⅛ teaspoon ground cumin

Jackfruit "carnitas"
3 (20-ounce) cans young green jackfruit in water, drained, rinsed, and squeezed dry
¾ cup neutral cooking oil (such as grapeseed), plus more as needed
5 tablespoons fresh orange juice, divided
2 tablespoons ground cumin
1 tablespoon dried oregano
2 ½ teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
½ teaspoon crushed red pepper

Other Ingredients
10 (4- to 6-inch) corn tortillas, warmed
Pico de gallo, fresh cilantro leaves, and lemon wedges, for serving
 

Instructions:

Make the avocado salsa

1. Heat a large cast-iron skillet over medium. Add tomatillos and jalapeño; cook, turning occasionally, until charred on all sides, 12 to 14 minutes. Let cool 20 minutes.

2. Place tomatillos, jalapeño, avocado, cilantro, 3 tablespoons water, lemon juice, salt, and cumin in a blender. Process until smooth, about 45 seconds, adding up to remaining 3 tablespoons water, 1 tablespoon at a time, as needed until a pourable consistency is reached. Season with additional salt to taste. Cover and chill until ready to serve.

Make the jackfruit "carnitas"

3. Using a knife, remove non-shreddable core from shreddable outer parts of jackfruit pieces; set aside. Remove any seedpods from shreddable parts, and add seedpods to pile of cores. Place shreddable jackfruit in a medium bowl, and shred with your hands into small pieces. Finely chop cores and seedpods until they are a similar texture to the shredded jackfruit; add to shredded jackfruit in bowl. Add oil, 21/2 tablespoons orange juice, cumin, oregano, salt, black pepper, and crushed red pepper; toss to evenly combine. 

4. Heat a large cast-iron skillet over medium. Add jackfruit mixture; using a spatula, press into an even layer. Cook, turning and pressing occasionally, until seared and golden brown, 25 to 35 minutes, adding oil as needed. Remove from heat, and stir in remaining 2 1/2 tablespoons orange juice. Season with additional salt to taste.

5. Place about 1/4 cup jackfruit mixture on each tortilla. Top with pico de gallo and cilantro. Serve with avocado salsa and lemon wedges. 

Pair with 2019 The Terraces Pinot Noir »

*Tip from Fort Ross Vineyard: save time by looking for pre-seasoned jackfruit products in the refridgerated section of the grocery store - typically next to the tofu & other meat substitute products!