Mother’s Day is a time to celebrate the wonderful mothers who devote their time and affections to their families. To honor her, treat her to a delicious, home-made meal complemented with her favorite Sonoma-Cutrer Wine. Mom is sure to be thrilled!

Braised Chicken Thighs with Lemon and Green Olives

Serves 4 – 6
An easy chicken dish with delicious flavors of the Mediterranean.

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
12 garlic cloves, peeled
2 medium yellow onions, thinly sliced (about 4 cups)
1 lemon, thinly sliced, seeds discarded
1 teaspoon whole fennel seeds
2 tablespoons fresh oregano leaves, plus more for garnish (2 teaspoons dried)
Pimentón (Spanish smoked paprika) either agridulce (semi hot) or Picante (hot)
1 small to medium fresh fennel bulb, trimmed and thinly sliced
1 cup green olives*
Juice of 1 large lemon
2/3 cup drained and crumbled fresh feta cheese, optional

Preheat the oven to 375°. Season the chicken well on both sides with salt and pepper. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten lightly browned, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.

With the pan is still hot, add the onions, lemon slices, fennel seed and oregano and season with smoked paprika, salt and pepper. Cook, stirring until the onions have softened and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes. Off heat, stir in the fresh fennel and then nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake uncovered for 35 to 40 minutes or until chicken is cooked through. Scatter fresh oregano leaves and feta, if using, over the top and serve.

*Seek out the best green olives you can find such as Volos or Amphissa from Greece, Lucques or Picholine from France, Castelvetrano or Cerignola from Italy. Remember good olives are never canned or jarred.

Grapefruit and Savory Greens Salad with Goat Cheese

Serves 6
A simple salad embraces all of the basic senses of taste: sweet, sour, bitter salty and umami.

3 cups gently packed frisée leaves, creamy centers only (1 large head)
1 bunch Upland cress*
1 medium Belgian endive, cut lengthwise in thick julienne
Honey lemon vinaigrette (recipe follows)
1 large Texas red grapefruit, peeled and sectioned
1 5-ounce round soft ripening goat cheese, cut into 6 wedges
1/3 cup toasted, slivered almonds
1 large bunch fresh chervil, thick stems removed

Combine the frisée, cress and endive in a large bowl and toss gently with a bit of the vinaigrette to lightly coat. Arrange artfully on 6 plates along with the grapefruit sections. Place a wedge of cheese on top, scatter almonds around along with the chervil. Serve immediately.

Honey Lemon Vinaigrette
Makes 1 generous cup

2 tablespoons finely chopped shallot
6 tablespoons seasoned rice vinegar
2 tablespoons fragrant honey
4 tablespoons fresh lemon juice
4 tablespoons olive oil
Salt and freshly ground pepper to taste

Whisk all ingredients together and season to your taste with salt and pepper. Store covered and refrigerated up to 3 days.
*Upland cress is sold with its roots and soil attached in many markets.

Flourless Chocolate Soufflé

Serves 6 – 8

6 tablespoons light cream (half and half)
10 tablespoons sugar, plus additional for dusting soufflé dish
8 ounces semisweet chocolate, coarsely chopped
4 egg yolks
6 egg whites
Powdered sugar

Preheat oven to 375°. Place milk and sugar in a small saucepan and stir over medium-low heat until sugar dissolves, 1 – 2 minutes. Stir in chocolate and cook until melted, another 2 minutes or so. Transfer to a nonreactive bowl (glass or stainless steel), cool for 5 minutes, then beat in egg yolks.

Beat egg whites in a nonreactive bowl until stiff peaks form.

Butter a 10 inch soufflé dish then lightly dust with sugar. Gently mix one quarter of the egg whites into chocolate mixture to lighten it. Gently but thoroughly fold in remaining whites. Do not over mix. Spoon batter into dish.

Make sure oven rack is low enough to allow soufflé room to rise as much as 2” above the dish. Bake until puffed, about 30 minutes. Dust with confectioners’ sugar and serve immediately.

John Ash © 2015
www.chefjohnash.com

Looking for a fun way to celebrate Dad this year? Skip the ho-hum necktie and opt for a classy picnic instead. Turn a simple meal on a blanket into a celebratory outing with a few father-approved recipes, the perfect Sonoma-Cutrer wine pairings—plus some fun picnic-themed gift ideas to cover all your bases.

There’s a time and a place for a basket full of cold cuts and pre-made potato salad, but Father’s Day is not one of them. Think outside the box—er, basket—and plan Dad’s spread around a showstopper like Grilled Korean-Style Short Ribs.

Easy to make ahead, these flavor-packed ribs blend an exotic mix of flavors ranging from fresh ginger to chili flakes. Pair with a smooth, juicy red like Sonoma-Cutrer’s Russian River Valley Pinot Noir to complement the bold flavors of the beef.

Is Dad more of a hands-on grill man? Scope out a well-equipped picnic site and let him get in on the fun when you toss a few tasty Halibut Hobo Packs over the coals. Prosciutto, citrus and capers infuse the fish with flavors that pair perfectly with Sonoma-Cutrer’s distinctive Les Pierres Chardonnay.

If you want to stick to classic picnic fare, plan your meal around a beautiful Sonoma-Cutrer Roasted Chicken, a crowd pleaser packed with fresh herbs and plenty of garlic. Elevate this lovely dish by serving it with a special-occasion worthy bottle of Founder’s Reserve Legacy Chardonnay.

Still stumped about a gift? Play off the picnic theme with an insulated wine tote, vintage corkscrew or picnic-ready stemless wine glasses. Consider throwing in a nice selection of artisanal salts and gourmet spreads for foodie fathers, or surprise active dads with a new bocce ball or croquet set to enjoy between helpings.

For a gift that keeps on giving, why not sign Dad up for Club Cutrer? He’ll get first dibs on limited release wines, enjoy discounts and receive three exclusive shipments of Sonoma-Cutrer wine throughout the year.

No matter what you pack in your Father’s Day picnic basket, turn it into a truly memorable celebration with your favorite bottle of Sonoma-Cutrer wine.

These mouth-watering grilled short ribs are the perfect summertime grill recipe.

It’s always a good idea to keep a bottle of wine on hand for the holidays!

Read why blogger HappyHourProjects always chooses Sonoma-Cutrer for her holiday wine selection here.

The citrus juices in this delectable dish both prepare and flavor the scallops. Pairs beautifully The Cutrer Chardonnay.

Here is a special menu especially created by Chef John Ash for National Pinot Noir Day. The flavors in each recipe pair beautifully with Sonoma-Cutrer Pinot Noir Wines.

Carrot and Lentil Soup

1 tablespoon olive oil

2 cups chopped onion

1 tablespoon peeled and chopped ginger

2 teaspoons chopped garlic

1 teaspoon ground coriander

1 teaspoon ground cumin

Salt and freshly ground pepper

2 cups peeled and chopped carrots

3 tablespoons red lentils, washed

3 cups or so chicken or vegetable stock

Greek yogurt (optional)

Handful of fresh cilantro, chopped

Heat oil in a medium saucepan. Add the onion and until golden, about 5 minutes. Add the ginger and garlic and stir for a couple of minutes. Add the coriander, cumin, salt and pepper. Add the carrots, cook for another minute or two. Add stock and bring to a boil. Cover, reduce heat to medium-low and simmer until carrots are tender, about 20 minutes.

Off the heat, use an immersion blender to puree it or alternately use a regular blender and carefully puree it being mindful of the hot liquid. Add more stock if the soup is too thick. Reheat over low heat and adjust the seasonings to your taste. Serve with a swirl of yogurt and a sprinkling of cilantro.

Arugula, Asian Pear, and Prosciutto Salad

Serves 4

1 tablespoon freshly squeezed lemon juice

3 tablespoons extra virgin olive oil

1 teaspoon finely chopped shallots

Drops of honey to taste

Kosher salt and freshly ground black pepper to taste

4cups gently packed baby arugula

1 medium ripe Asian pear, cored, peeled and thinly sliced 

2 ounces shaved Parmigiano Reggiano

4 slices thin (2 ounces) prosciutto “bacon” (method follows)

*If Asian Pears aren’t available, use tart-sweet apples, regular pears, mangos, or whatever else is best in the market.

In a large salad bowl, whisk the lemon juice, olive oil, shallots, honey and salt and pepper together. Gently toss the arugula to coat it with the dressing. Add the pears and toss them with the arugula once or twice. Arrange attractively on plates and top with the cheese and the prosciutto.

For the prosciutto bacon:

Heat the oven to 375 degrees. Set a rack on a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, about 8 minutes. Let cool then break into shards and chips.

Pan Seared Duck Breast with Blackberry Sage Sauce

Serves 4

This is a delicious dish and I think a perfect match with Sonoma Cutrer Pinot Noir. The sauce can be made ahead and reheated. Serve with an earthy combination of pan roasted mushrooms and sautéed kale.

Duck Breast

2 whole boneless duck breasts, trimmed of excess fat

Salt and freshly ground black pepper

Olive or other vegetable oil for searing

Separate the breasts into 4 supremes and score the skin side of the duck breasts in a diamond pattern with the point of a sharp knife. Season both sides liberally with salt and pepper. Heat the oil in a heavy skillet until nearly smoking and add breast skin side down. Sear until nicely browned and much of the fat has rendered. Turn breasts over, reduce heat and continue to cook until medium rare. Off heat and allow breast to rest of 3 or 4 minutes before slicing. Slice each breast into an attractive fan and arrange on warm plates. Spoon sauce around and serve immediately.

Blackberry Sage Sauce

2 tablespoons olive oil

1/2 cup chopped shallots or scallions

1 cup chopped mushrooms

2 cups hearty red wine

5 cups rich chicken or duck stock

3 cups blackberries, fresh or IQF frozen

1/4 cup finely chopped fresh sage (2 tablespoons dried)

1/2 cup sweet port (or to taste)

1 teaspoon honey (or to taste)

Salt and freshly ground black pepper

Heat the olive oil in a deep saucepan and sauté the shallots and mushrooms over high heat until golden brown. Add the wine, stock and blackberries and reduce by half over high heat, approximately 15 minutes. Strain through a fine mesh strainer, pressing down on the solids. Return sauce to pan and add sage and port and continue to reduce until lightly thickened. Season to your taste with honey, salt and pepper.

To finish the meal, I’d suggest a simple cheese plate garnished with your favorite fresh fruits. Cheeses that work especially well with Pinot Noir are “Stinky” cheeses such as Tallegio and Epoisses. Semi-hard, medium aged cheeses such as Gruyere, Manchego and young Cheddars also are delicious. How about picking one from each category?