California Waldorf Salad
Makes enough to fill a 3-cup mold or dish.
The simplicity of this recipe belies its great taste. Traditionally served in a small glass jar with a bail lid. Serve with crisp little croutes, toasts, or crackers of your choice and, as the French do, with some little cornichons and grainy mustard on the side. Mushrooms are a great match with Pinot Noir. Serve a glass of the Russian River Valley Pinot Noir with this for your spring gathering.
1-ounce dried wild mushrooms such as porcini
5 tablespoons butter
1/2 cup chopped shallots or green onions (white part only)
1-1/4 pounds thickly sliced fresh wild or exotic cultivated mushrooms*
2 teaspoons finely chopped garlic
2 teaspoons curry powder or to your taste
1/2 teaspoon ground cumin
1 cup toasted, preferably unsalted cashews
2 tablespoons toasted nut oil such as walnut or olive oil
2 tablespoons finely chopped mixed herbs such as parsley, chives and/or basil
2 teaspoons finely grated lemon zest
Kosher or sea salt and freshly ground pepper to taste
- Rinse the dried mushrooms quickly and let soak in warm water to cover for 15 minutes. Drain, squeeze dry and chop.
- Heat the butter in a large sauté pan over moderately high heat. Add the shallots, all mushrooms, garlic, curry and cumin and sauté and stir until mixture is just beginning to brown and all liquid has evaporated.
- While mushrooms are cooking add the cashews to a food processor and process till finely chopped. Add oil and continue to process to make a paste or butter. Add the mushroom mixture and process till almost smooth. Stir in the herbs and zest and season with salt and pepper to your taste and place in a 3-cup pate mold or other ceramic dish. Can be stored covered and refrigerated for up to 3 days. Allow to return to room temperature to serve.
Photo by John Burgess, Santa Rosa Press Democrat
Recipe by John Ash: chefjohnash.com
Bourbon Candied Walnuts
These candied walnuts are great in a salad or on a cheese and charcuterie board, or even by themselves.
May is well known for the Kentucky Derby, and the Kentucky Derby calls for at least one mint julep. Here in wine country, we replace the bourbon in the mint julep with Chardonnay. This cocktail is just as refreshing as it is unique and perfect for sipping on a warm, sunny day.
Coffee Spice Rub
This coffee spice rub is great on red meat. It goes great on all beef. Surprisingly enough though, this rub goes incredibly well with salmon. Try this out this summer, not just on the meat of your choice but also on salmon to really taste how versatile this rub is.
Heirloom Tomato Gazpacho with Chive Oil
Traditonally, gazpacho is made with day old break and was a peasant’s dish. When the Spanish broguht tomatoes back from the New World in the 16th century, gazpacho evolved into a dish for the bourgeoisie.
This recipe calls for heirloom tomatoes because of their extraordinary flavor and color. Use a high quality extra virgin olive oil and while it costs a bit, it is will worth the extra expense. Enjoy this soup chilled on a warm summer day with a glass of Sonoma-Cutrer Sauvignon Blanc.
Ostiones Con Huevos de Salmon
Oysters on the half shell are such a treat – perfect for a festive holiday gathering. This Mexican influenced recipe includes an adaptation of “Hog Wash”, from our friends at Hog Island Oyster Company. Salmon caviar is widely available on the internet if your local fish market does not carry – or they may order it for you. Pair with Grand Cuvée Sparkling Chardonnay.
Sopa de Lima
Mexican Chicken Soup with Lime Typical of flavors found in the Yucatan. The bright lime flavor goes beautifully with the crisp Les Pierres Chardonnay. And yes . . . you can have wine with soup!
I’m using salmon caviar here but you could use smoked salmon or even shaved truffle if you’re feeling flush. The custards can be baked up to 4 hours ahead. Reheat gently in a water bath. This dish is especially delicious served with the complex Sonoma-Cutrer Founders Reserve Chardonnay.
Roasted Beet, Orange and Endive Salad
This simple, beautiful salad is easy to make and reflects the flavors of winter and spring with beets and oranges. The bright citrus notes makes this salad a good pairing with Sonoma-Cutrer’s Sauvignon Blanc.
Shrimp Caesar Salad
This makes a lovely presentation and works equally well with other shellfish such as lobster, Dungeness crab or even scallops. Be sure to use sustainable American shrimp for this recipe. The Caesar dressing here is a bit unconventional (uses tofu) but no one will know! This is a lovely meal in a dish that goes well with Russian River Ranches Chardonnay.
Quick Marinated Salmon
The bright citrus flavors of the vinaigrette complement the salmon beautifully. Serve as a starter course for something special.
Salad of Frisée, Apples, Blue Cheese and Bacon
This is a simple salad to make, but it captures those wonderful Fall/Winter flavors. You could substitute other fruits for the apples such as ripe pears, fuyu persimmons, etc. Other greens will do, if you can’t find frisée, which is also known as curly endive.
Spicy Potato Samosas
These Indian-inspired bites are vegetarian, but even non-vegetarians will love them.The beauty of these Samosas is that they can be made ahead of time and frozen until it’s time to prepare for the party.
Arugula, Asian Pear and Prosciutto Salad
A beautiful salad that captures the flavors of the season. Blue cheese is called for in this recipe, but you could use any cheese that you prefer. Also, if Asian Pears aren’t available use apples, mangoes or whatever else is best in your market.
Orange and Ginger Soup
This brightly colored soup is delicious either hot or chilled. You can punch up any of the flavor elements to your taste.
Dungeness is a rich, succulent delicacy to be savored when in season This is a great dish from the past, and uses a classic egg yolk thickened sauce. It’s traditionally served on toast points but can also be spooned into little puff or choux pastry shells or in crepes. The mineriality of Sonoma-Cutrer Les Pierres is a great match here.
Rosemary Shrimp With Mint Pesto
Shrimp tossed in an easy Pesto flavored with mint and rosemary. Pair this dish with The Cutrer Chardonnay for a light meal.
An easy and authentic version of this classic. The key to crab cakes is not to over mix and shred the crab. These crab cakes pair well with our Sonoma Coast Chardonnay.
Smokey Corn Chowder With Lobster
This Smokey Corn Chowder is a heart-warming comfort food and pairs well with our Russian River Ranches Chardonnay.
Lobster and Scallop Strudels
These rich seafood strudels pair nicely with our Founder’s Reserve Chardonnay. Serve them at your next dinner party and wait for the rave reviews.
Dungeness Crab and Baby Lettuce Salad with Ginger-Soy Dressing
This intensely-flavored dish can be enjoyed as a delicious appetizer or a wonderful meal, especially when packed in a picnic basket with a bottle of chilled wine.
Perfect for the Thanksgiving (or harvest) table, this seasonal soup showcases pumpkin along with another fall favorite – – wild mushrooms. Serve with a glass of the Sonoma-Cutrer Russian River Chardonnay.
Red Cabbage Salad
In this German-inspired salad, red cabbage and pancetta combine for a sweet and salty, rich with color meal Try Bucheret, Camellia or Crottin cheeses from Redwood Hill Farms (www.redwoodhillfarms.com) or the Humboldt fog or Bermuda Triangle from Cypress Grove (www.cypressgrovechevre.com). Serve with Sonoma-Cutrer Les Pierres Chardonnay.
This is a very simple soup but brings together interesting contrasting flavors – – bitter from the radicchio and smoke from the cheese that are delicious and intriguing. This dish requires a wine with great fruit, like the Sonoma-Cutrer Russian River Ranches Chardonnay.
Winter Squash Soup
This simple-to-make seasonal soup will warm your heart! The Russian River Ranches Chardonnay is a wonderful complement for this soup.
Frisée Salad With Poached Eggs And Maple Roasted Bacon
This Frisée salad recipe is an extravagant entree salad. A base of frisee greens is piled high with crumbled bacon, maple syrup and shallots.
Crab Deviled Eggs
This upscale version of a classic recipe will become a new brunch favorite. Pair with The Cutrer.
Risotto & Brie Croquettes
Savory bite-sized appetizers perfect for tailgating at the game or on the couch. Pair with Les Pierres Chardonnay.
Grilled Korean-Style Short Ribs
These mouth-watering grilled short ribs are the perfect summertime grill recipe.
The citrus juices in this delectable dish both prepare and flavor the scallops. Pairs beautifully The Cutrer Chardonnay.
Asparagus, Mozzarella And Prosciutto Bundles
Paired with The Cutrer Chardonnay, the mozzarella and prosciutto bring out the subtle flavors in the asparagus.
Wild Mushroom Ragout
Mushrooms and Pinot Noir are a natural marriage and this simple dish would go well with the luscious Vine Hill Pinot Noir. Serve as a decadent, earthy topping for pasta or polenta.
Discover a simple way to prepare impressively flavorful mussels. Pair with Russian River Ranches Chardonnay.
Oyster Spinach Chowder
This hearty chowder is a rich comfort food to be enjoyed on chilly winter nights.
Maitake mushrooms are ideal for this dish, and are now widely cultivated, or available to order online. However, other mushrooms would be delicious as well. When frying, don’t worry if the mushrooms break up a bit. You can fry all the little pieces which are my favorite nibbles. These are fantastic with a glass of Sonoma-Cutrer The Cutrer Chardonnay.
Pair this Olive Conserve with Sonoma-Cutrer Pinot Noir for a flavorsome hors d’oeuvres.
Goat Cheese Stuffed Piquillo Peppers
Piquillo peppers come from the small northern Spanish region of Navarra. The peppers take their name from their distinctive, narrow, triangular shape: Piquillo means “beak” in Spanish.
At first glance, piquillos look like a variant of sweet bell pepper, but just one bite will tell a different story, as the familiar sweetness gives way to a sneaky heat. Navarra’s piquillo peppers are traditionally roasted over a beechwood fire, which adds a delectable smokiness to their bouquet. The final product is then packed whole in its delicious juices, ready to be sliced, stuffed and puréed into a variety of delicious dishes. Russian River Ranches Chardonnay would be a great match with these peppers.
Celery Root & Apple Salad
Celery root is one of those unappreciated ingredients that deserves more love.This recipe is delicious with Sonoma-Cutrer The Cutrer Chardonnay and truly something special to share.
Delectable Mac ‘n’ Cheese
Properly made, macaroni and cheese can be transcendent. What could be better than to share this recipe and a glass of Sonoma-Cutrer Sonoma Coast Chardonnay with your sweetheart?
This may sound like an unlikely recipe but in parts of South America, it’s a favorite street food. You can make a fast aioli by simply stirring in some finely chopped garlic and paprika into store bought mayonnaise. Delicious with any of the Sonoma-Cutrer Chardonnays but especially The Cutrer Chardonnay.
This is a gorgeous, fresh tasting green risotto and is easy to make as it is baked in the oven. The Cutrer Chardonnay would be delicious with this spring dish.
Spiced Shrimp Cocktail
This recipe is based on the classic Vietnamese dipping sauce called Nuoc Cham. Any remaining dressing makes a wonderful marinade for grilled chicken or fish. Sonoma-Cutrer’s Sonoma Coast Chardonnay pairs nicely with this dish.
Chard and Lentil Soup
Versions of this delicious soup can be found all around the Mediterranean. You could use any greens or a mixture of whatever you find in the market. The potato breaks down a bit and adds a nice body to the soup. The spice in the soup is a nice match to the spiciness of the Russian River Valley Pinot Noir.
Chef Ash created this recipe to take advantage of the salmon that was left on the cutting board. Serve these rich cakes on a bed of savory salad greens and garnish them with a dollop of fresh salsa or an herb aioli. These cakes pair well with the The Cutrer Chardonnay.
Arancini are a delicious and fun appetizer that originated as a way to use leftover risotto. Arancini can be prepped one day ahead and then fried just before serving. Enjoy with the Vine Hill Pinot Noir.
Pea Soup With Morel Cream
Light the fire and enjoy a night in with this rich, flavorful soup. The morel cream is delicious and can be made ahead and refrigerated. Enjoy The Cutrer Chardonnay with this decadent soup.
Polenta with Mushrooms
Soy sauce combined with butter is one of the great flavor combinations on rice, greens, poached eggs, grilled meat, fish and more! These flavors weave beautifully together with the Sonoma-Cutrer Founders Reserve Pinot Noir.
Grilled Italian Meatballs
Of course there are countless variations on this theme but this is a good reliable version. You can grill these on a traditional grill or use a stove top ridged grill pan. They can be made ahead and warmed for serving. To make it easy you can use a commercial marinara or make my Grandmother’s version following. These are great to snack on while watching the big game and enjoying a glass or two of Sonoma-Cutrer Pinot Noir.
Classic hummus is made with garbanzo beans and tahini (sesame butter). This mix changes it up a bit as you’ll note. It’s very simple to make and delicious as a dip for raw vegetables, as a spread for sandwiches or served as is with crisp pita chips. Any of the Sonoma Cutrer Chardonnays would be delicious with this. An easy make ahead snack for game day!