Appetisers and California Chardonnay
Quick and easy appetisers that are perfectly paired with J. Lohr Riverstone Chardonnay.
BBQ’d Mussels in White Wine
• 2 tbsp extra virgin olive oil
• 2 dozen small mussels
• 6 cloves minced garlic
• 1 tbsp minced shallots
• ¾ cup J. Lohr Estates Riverstone Chardonnay
• 1 tsp lemon juice
• ½ cup cream (optional)
1. Combine oil, mussels, garlic and shallots in a fireproof skillet or 9 x 9 in a baking pan over charcoal BBQ or on the stovetop over high heat. Cook until the mussels begin to open.
2. Add the wine, lemon juice, and cream (optional) and reduce slightly.
3. Season with salt and pepper to taste.
4. Remove from heat and ladle mussels and sauce into small serving bowls as an appetizer. Serves: 2-3.
Recipe provided by Jeff Meier, J Lohr President & COO
• 8 oz crème fraîche
• 3 tbsp sour cream
• 6 oz hot smoked salmon, flaked
• 1 tbsp capers
• ¼ cup chopped red onion
• zest of 1 small lemon
• 1 tbsp fresh chopped dill
• ¼ tsp salt and black pepper
1. Combine all of the ingredients together until creamy.
2. Place into a serving bowl and drizzle with olive oil and garnish with more capers and red onion.
3. Serve with toasted baguette slices, or crusty, grilled garlic bread
Recipe and photo courtesy of Gerry Speirs @foodnessgracious via J. Lohr
Bacon-wrapped Dates stuffed with Goat or Blue Cheese
• 1 lb sliced bacon, cut in half
• 1 lb pitted dates
• 4 oz goat or blue cheese
1. Preheat oven to 375°.
2. Slice dates in half and open them up. Place pieces of cheese in the centre of the dates and close the halves. Wrap half slice of bacon around outside and secure each one with a toothpick. Place on baking sheet (one that has sides to catch any grease).
3. Bake 30 to 40 minutes in preheated oven or until bacon is crisp. Turn dates over after the first 20 minutes for even cooking. Serves 6-8 as an appetiser.
Zuppa Roscana soup
• 1 lb bulk hot Italian sausage
• ¾ tsp crushed Aleppo pepper, or if you like it really spicy red pepper flakes
• 4 slices of bacon, cut into ½-inch pieces
• 1 large white onion, diced
• 2 large garlic cloves, minced
• 2 quarts chicken broth
• 4 medium-sized Russet potatoes, scrubbed clean and cut into cubes
• 1 cup heavy cream
• 1 bunch Tuscan or Lacinato kale, ribs removed, leaves sliced into ribbons
• ¼ tsp freshly grated nutmeg
1. In a large Dutch oven over medium-high heat cook the Italian sausage and Aleppo pepper. Cook until crumbling and browned, no longer pink, about 10-15 minutes. Drain any excess grease and set aside.
2. Reduce the heat to medium. Cook the bacon in the same Dutch oven until crisp, about 12 minutes. Drain, leaving a tablespoon of drippings in the bottom of the pan with the bacon. Add the onions and garlic to the pan and cook until softened and translucent, about 5 minutes.
3. Pour the broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the shredded kale into the soup right before serving. Once the kale is wilted add the nutmeg. Serve immediately, serves 8.
Recipe and photo courtesy of Meg Kruik @thismessisours via J. Lohr
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