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Fort Ross Vineyard

Fort Ross
 
June 1, 2020 | Fort Ross

Strawberry Tapenade

This fun twist on tapenade can be served on its own with tortilla chips, or can top salmon, pork or chicken. We recommend a glass of our Bicentennial Pinot Noir with any of these!

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Strawberry Tapenade

by Chef Stephanie Izard of Girl & the Goat

Ingredients:

3/4 cup White Asparagus, peeled and sliced

1/4 cup Spring Onions, thin sliced

2 Tbsp Sorrel, rough chopped

2 Tbsp Parsely, rough chopped

1 Tbsp Cilantro, rough chopped

1 Tbsp Basil, rough chopped

1/4 cup Nicoise Olives, rough chopped

1/4 cup  Fish Sauce

1/3 cup Red Wine Vinegar

1/2 cup Extra Virgin Olive Oil

1 1/2 cups Strawberries, thin sliced

Instructions:

1. Mix all ingredients together, except strawberries. Add strawberries when you are ready to serve with your favorite grilled meat or fish.

 

Time Posted: Jun 1, 2020 at 12:18 PM
Fort Ross
 
June 1, 2020 | Fort Ross

Little Gem Salad with Creamy Herb Vinaigrette

Nothing says summertime like a cold Rosé paired with a beautiful, fresh salad. The signature minerality of Fort Ross Vineyard comes through in our Rosé, complementing the creaminess of the dressing. 

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Little Gem Salad with Creamy Herb Vinaigrette 

By Chef Laurence Jossel at NOPA

Serves 4-6

Ingredients:

2 egg yolks

1/2 teaspoon minced garlic

1 tablespoon Dijon mustard

1/2 teaspoon minced anchovies

1 1/2 tablespoons muscatel vinegar (can also use white balsamic)

1 1/2 teaspoons Champagne vinegar

1/4 cup cream

2 tablespoons extra virgin olive oil

Pinch of salt

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh thyme

2 teaspoons lemon juice

4-6 heads of Little Gem lettuces, washed cored, and separated into leaves

3 small heads red endive, washed, cored, and separated into spears

1/2 cup breadcrumbs, toasted until crisp in olive oil

1/2 cup grated Serena cheese, or any other hard grating cheese, like Dry Jack or Parmigiano-Reggiano

Chopped chives, for garnish

Chopped chervil, for garnish (optional)

Instructions:

1. For the dressing: place the yolks, garlic, mustard, and anchovies in a blender. Process on high speed until fully incorporated. Add vinegars and blend together. Next, add cream and process for a few more seconds. Slowly drizzle in oil with the motor running. Season to taste with salt.

2. Place salad dressing in a bowl and stir in all of the chopped herbs. Finish with lemon juice and stir to incorporate.

3. To assemble: place lettuces in a large bowl. Toss with dressing until evenly coated (we even suggest massaging it into the leaves so puddles don't form in the endive spears). Divide among 4-6 plates and sprinkle each with a generous amount of breadcrumbs, cheese, chives, and chervil, if using.

 

 

Time Posted: Jun 1, 2020 at 12:11 PM
Fort Ross
 
June 1, 2020 | Fort Ross

Fava Bean and Pecorino Bruschetta

Take advantage of fava beans while they're in season with this refreshing salad. We recommend pairing it with a glass of our Chardonnay - juicy flavors of lemon curd, autumnal pears, hazelnuts and brioche complement the savory spices and salty character of this dish. 

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Fava Bean & Pecorino Bruschetta

by Chef Marco Canora at Hearth

Ingredients:

3 pounds fava pods (about 2 cups shelled)

6 ounces Pecorino Toscano or other young pecorino cheese

1/4 cup spring onions, thiny sliced

1 1/2 teaspoons dried oregano 

Pinch of red pepper flakes

3/4 teaspoon cracked black pepper

3/4 cup extra virign olive oil

1 tablespoon white wine vinegar

1 tablespoon dry white wine

3 tablespoons finely chopped flat-leaf parsley

Instructions:

1. Bring a large pot of salted water to boil. Meanwhile, shell the favas.

2. Drop the beans into the boiling water and blanch until their skins loosen, about 3 minutes. Cool in ice water, peel, and put them in a large bowl.

3. Cut the pecorino into 1/4" cubes and add it to the bowl with the favas. 

4. Add the rest of the ingredients to the bowl and mix well. Season to taste with salt and serve.

Time Posted: Jun 1, 2020 at 11:59 AM