Wine Country Harvest Meal At Jordan Winery
Several years ago, we reserved our spot at a Harvest Lunch with Jordan Winery as part of a wine tour through Sonoma and Napa. It was a big birthday for Barb, my sister. So we ended our trip with a special experience. Jordan is one of my favorite wineries in California; they make every wine-tasting experience unique. A visit to Jordan is exceptional, from the iconic Jordan chateau in Sonoma County to the fine wines they produce. But this unique event took the experience to a whole new level.
During our farm-to-table interactive cooking luncheon, we explored the Jordan Estate vegetable garden with a flute filled with Jordan Cuvée and picked our lunch ingredients. Pastries were served, and we ate figs directly from the tree. I didn’t think it could get any better, but it did when we were whisked off to the Healdsburg Farm Market, where a local chef gave us a tour and picked up the remaining components needed for lunch. I learned so much from the experts the chef spoke with at the market. They shared insights into cheese, garlic, mushrooms, and more.
Then, we created a fantastic lunch with the help of the Farmhouse Inn chef, all while enjoying free-flowing glasses of Jordan Chardonnay and Cabernet Sauvignon. It was an experience that was so memorable and special. Check out our recent recreation of this harvest meal at home on this YouTube video. Also, check out the Fork & Wander post Top Wine Tasting Events and Food Experiences, its filled with ideas on unique winery experiences like the one we had a Jordan.
Here is the lunch menu; most recipes have been published on Fork & Wander, so check them out.
- Crostini with Figs and Goat Cheese Appetizer Recipe
- Grilled Baby Lettuce with Puffed Quinoa, and VerJus Vinaigrette
- Grilled Hangar Steak with Exotic Mushroom Medley
- Wine Country Succotash
- Lemon Olive Oil Cake with Fresh Berries and Cream
Crostini with Figs and Goat Cheese Appetizer
Ingredients
- 1 French baguette cut into 1/4″ thick slices
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 4 oz. pancetta
- 1 pint fresh ripe figs
- 8 oz. goat cheese or a good quality fromage blanc softened
- 2 tablespoons fresh herbs finely chopped (tarragon, basil, parsley work well)
Instructions
- Preheat oven to 375°
- Brush one side of the bread slices with olive oil and season liberally with salt and pepper. Place on a parchment-lined baking sheet. Toast in the oven until just crispy, about 5-8 minutes. Remove from the oven and let cool.
- Cut pancetta into 1/2-inch pieces. Transfer to a sauté pan in a single layer. Cook over medium-low heat to render the fat and brown, about 10 minutes. Transfer to paper towels to drain and cool.
- Clean and remove the tips of the figs. Cut in halves or quarters, depending on size.
- To each crostini, spread a generous spoonful of goat cheese. Top with a piece of fig and a few pieces of pancetta. Place on a baking sheet and return to the oven for 2-3 minutes to warm. Sprinkle with the herbs and a drizzle of olive oil and server.
Nutrition
Grilled Lettuce And Garden Vegetable Salad
Ingredients
- 1 shallot finely diced
- 1 tablespoon honey
- 1/4 cup VerJus or other light vinegar such as rice or champagne
- 1/2 cup neutral oil
- 2 lbs mixed summer veggie zucchini, eggplant, onions, peppers
- 6 tablespoons olive oil
- 1/8 cup quinoa
- 2 oz. cow’s milk cheese asiago or parmigiano reggiano
- 4 small “baby” heads of lettuce
Instructions
- To make the vinaigrette, combine the honey, shallot, and VerJus in a medium bowl—season with salt and pepper. Gradually whisk in the oil until well combined.
- Cut the vegetables in the pieces large enough to grill and cook evenly. Coat the veggies lightly with olive oil and season with salt and pepper. Grill over medium-high heat to lightly char and cook through. Remove from the grill and cool slightly. Roughly chop and set aside.
- To puff quinoa, heat a deep saucepan or pot over medium-high heat until the surface is almost smoking. Add the grains in a single layer. Turn the heat down to medium and cover the pot. Shake the pot to ensure it doesn’t burn and agitate it like popcorn; if it smells like it is burning, remove it from the heat. This should only take a minute or two at most. Remove from the heat and immediately remove from the pan.
- Halve the lettuce heads, lightly drizzle the cut side with olive oil, and season with salt and pepper. Place cut side down on the hot grill. Grill about 2-3 minutes on the cut side only. You want a slight char and grill marks but don’t cook through.
- To build the salad, place the lettuce half on the plate. Divide the veggies and layer around and slightly on top of the lettuce. Drizzle with the vinaigrette (whisk before pouring to make sure it’s still combined). Sprinkle with the puffed quinoa, season with salt and pepper. Top with shaved cheese.
Nutrition
Wine Country Fresh Corn Succotash
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1/2 cup chopped red onion
- 1 medium pepper poblano or red bell pepper
- 2 small Japanese eggplant
- 2 cups diced zucchini or other summer squash
- 1 cup green beans you could also use yellow beans
- 1 cup fresh corn kernels
- 3/4 cup chicken stock
- 1 cup cherry tomatoes halved
- 3 tablespoons of chopped fresh herbs basil, parsley, chives and tarragon
Instructions
- Cut beans into 1-inch pieces, chop all remaining veggies into 3/4-inch pieces, keeping them separate.
- Heat the oil and butter in a large skillet over medium-high heat. Add the onion, peppers, eggplant, and beans and cook for 3-5 minutes. Stir in the squash, corn, and sauté for another 2-3 minutes.
- Add the stock and cook for another 3-5 minutes. Reduce the liquid a bit, but don’t cook the vegetables too long; you don’t want them to be mushy.
- Season with salt and pepper, stir in the chopped herbs, and serve.
Nutrition
Super Easy Lemon Olive Oil Cake
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 1-1/2 cups extra virgin olive oil
- 1-1/4 cups whole milk
- 3 tablespoons grated lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Salt
- 3 cups of fresh berries tossed with sugar and lemon juice
Instructions
- Preheat the oven to 350°. Generously butter and flour a Bundt pan or two 8-9 inch cake pans.
- In a large bowl, whisk together the eggs and sugar, whisk in the olive oil, milk, and zest.
- In another large bowl, sift the flour, baking powder, and salt. Add the wet ingredients to the dry and stir just until blended. Do not overmix. The batter will be thin. Pour into the prepared pan.
- Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean. Place the cake on a rack to cool for 10 minutes, then turn and remove from the pan.
- Serve sliced topped with fruit and whipped cream.
