food collage

Pear, Feta and Pecan Stuffed Pita

Servings: 1 Prep Time: 5 minutes Total Time: Less than 10 minutes 1/2 pear, sliced 2 tablespoons crumbled feta cheese 2 tablespoons pecan halves or chopped 1 cup baby spinach 1/4 cup grated carrots 2 tablespoons dressing (real ingredients or a homemade Italian style) 2/3 pita (save the rest to make pita chips) In a […]

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Lemon Chicken 1

Mrs. Scorcese’s Lemon Chicken

By Francis Ford Coppola Winery Ingredients: 3 chicken, legs and thighs 2 sprigs, oregano, fresh 1 T. garlic, shaved thin 1 qt. lemon juice, freshly squeezed 1/4 c. olive oil Salt and pepper to taste Method of Preparation: Preheat the oven to 400 degrees. Cut the chicken legs to separate the legs from the thighs […]

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Lamb Risotto with Chanterelles 1. Photo credit Chad Keig for Francis Ford Coppola Winery

Lamb Risotto with Chanterelles

Francis Developed by Corey Beck, Director of Winemaking 2T. olive oil 2 6 oz. boneless lamb loins ½ c. yellow onion, diced ½ lb. chanterelle mushroom, sliced 1 c. Arborio rice ¼ c. Francis Ford Coppola Winery Diamond Collection Claret wine 4 c. water or chicken stock, simmering 2 T. parmesan cheese, grated 1 T. […]

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Salmon Rillettes with Coriander Vinaigrette and Golden Trout Roe

The fall brings an abundance of coriander in the estate garden that is collected and dried, then toasted and transformed into vinaigrette bursting with fragrant flavor reminiscent of both citrus peel and sage. When combined with sustainably farmed salmon, our coriander vinaigrette recipe creates a vibrant amuse that complements the structure of our Chardonnay and […]

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Roasted Butternut Squash Soup

Fall weather change brings the first yearning for comfort food. This simple soup recipe, with its roasted butternut squash, mascarpone and Austrian pumpkin seed oil, is a Jordan Estate fall favorite. Ingredients 2 butternut squash, carefully split, seeds removed 6 Tbsp Jordan Extra Virgin Olive Oil 1 Vidalia onion, sliced 2 ribs of celery, roughly chopped […]

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Ceviche with Avocado Cucumber Relish

This simple recipe of local halibut, Hawaiian blue prawns and Nantucket day boat scallops showcases our wine’s crisp acidity and ability to marry well with what would normally be considered a food pairing challenge for California Chardonnay. Ingredients 1 lb boneless fillets of halibut, or other firm-fleshed white fish ½ lb prawns, peeled ½ lb […]

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Winter Beets with Wild American Hackle Roe

Though this elegant appetizer recipe is topped with a quenelle of sustainable American “caviar,” the true richness lies in the savory, winter beet. Rich in color, earthiness and sugar content, beets are unmatched in flavor, and the complexity makes for a seamless pairing with Jordan Chardonnay. Ingredients For the Beets 2 Chioggia beets, scrubbed and […]

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Spring Salad with Green Almonds and Serrano Ham

One of our favorite recipes to celebrate the change of seasons, this light, flavorful salad captures the ethereal nature of our first spring harvest in the estate garden with fava greens, fragrant tree blossoms and young green almonds. The grilled onion flavors, salty Spanish ham and herbal vinaigrette highlight the bright acidity in our Jordan […]

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Sherry Shallot Vinaigrette

The perfect addition to any fresh green salad or grilled vegetables, this vinaigrette is a favorite in the Jordan kitchen and used throughout the year. This vibrant vinaigrette also complements the structure of our Chardonnay and frames its bright acidity. Ingredients 2 Tbsp Dijon mustard 1 small head of garlic (12 whole cloves, peeled) 2 […]

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Pea Soup with North Coast Dungeness Crab

This soup recipe is a spring staple when the garden’s earliest shoots and blossoms appear after winter. We use local Dungeness crab, but substituting Pacific rock crab, Maine lobster and even Drakes Bay oysters will also complement the seamless structure of Jordan Chardonnay. Ingredients 1 lb sugar snap peas 1 shallot, roughly chopped 1 Tbsp […]

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