Recipes

Sweet Potato Crostini with Brie and Pomegranate

This stunning appetizer is incredibly easy to make! Forget toasted bread – we’re using roasted sweet potato slices as the base for these colorful crostini. Simply top them with creamy brie cheese, a sprinkle of pomegranate seeds, and a drizzle of hot honey (or regular honey if you prefer). Serve these sweet and savory bites warm from the oven for an unforgettable appetizer. Even at room temperature, they’re delicious – the brie softens and the pomegranate seeds add a delightful crunch. Pair them with a Temecula Valley Pinot Noir or Grenache for the perfect pairing.

Yield: 4 Servings

Ingredients

• 2 medium (700g)  sweet potatoes, peeled and sliced into ¼-inch thick rounds
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 5 ounces (146 g) Brie cheese, sliced
• ¾ cup (124g)  pomegranate arils
• 2 tablespoons hot honey (or regular honey)
• 2 sprigs each, rosemary and thyme

Instructions

• Heat oven to 400°F. Line a baking sheet with parchment paper. Place sweet potato slices on the baking sheet and drizzle with the olive oil. Season generously with salt and pepper and toss to coat. Arrange in a single layer.
• Roast on the top shelf of the oven until golden brown and tender, 20-30 minutes.
• Remove to a serving platter and top with a slice of brie and a sprinkle of pomegranate arils. Drizzle honey over the top. Remove the leaves from the rosemary and thyme and distribute evenly over the crostini. Season again with salt and pepper and serve.

Suggested Wines:

South Coast Winery Spa & Resort ~ 2018 Grenache – Loaded with bright cherry and other berry fruit characters

Wiens Cellars ~ 2021 Pinot Noir – This wine is soft and elegant with simplicity, a delicate tannin structure highlighting the red fruit and spice

Leoness Cellars ~ 2021 CS Grenache – Aromas and flavors of red cherries and raspberries complemented subtle notes of lavender and sage

Recipe and photo courtesy of the Wine Institute of California

Nutty Apple Bread with Honey Walnuts

This nutty apple bread is buttery and cake-like with plenty of apples and crunchy walnuts dotted throughout each slice. There’s so much flavor from the juicy apples and crunchy walnuts that you really don’t need a glaze or honey-candied walnuts. Still, if you want to try either, take the extra few minutes to drizzle and sprinkle to your heart’s content. This apple walnut bread pairs perfectly with a Temecula Valley late harvest wine for a delightful treat.

Ingredients

For the Bread:

• 1 1/2 cups (148 g) (3.5oz) walnuts
• 1 cup (150 g) all purpose flour
• ¾ cup (164 g) brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅔ cup (175 ml) almond milk
• ½ teaspoon apple cider vinegar
• ⅓ cup (75 ml) olive oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups (199 g) grated apples
• ½ cup (103 g) chopped apples
• 1 cup (116 g) chopped walnuts

For the Glaze & Honey Walnuts:

• 1/2 cup (59 g) powdered sugar
• 1 tablespoon almond milk
• ½ cup (58 g) walnuts
• 1 tablespoon (29 g) honey

Instructions

• Heat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
• Place the 1 ½ cups walnuts in a food processor or high-speed blender and pulse until they are finely ground into a flour, but not so much they become a paste. Measure out 1 cup of the walnut flour.
• In a medium bowl, whisk together the walnut flour, all-purpose flour, brown sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
• In a separate medium bowl, whisk together almond milk, vinegar, olive oil, vanilla and eggs. Mix the wet ingredients into the dry and add the grated and chopped apples and the chopped walnuts. Stir until well combined and no dry spots remain. Batter will be thick.
• Pour batter into the prepared pan and smooth the top.
• Bake for 60-70 minutes or until a skewer inserted in the center comes out with a few moist crumbs. Let cool in the pan for 15 minutes then invert onto a cooling rack to cool completely.
• To make the glaze, whisk together the powdered sugar and the almond milk until smooth.
• To make the honey walnuts, combine walnuts and honey in a medium frying pan over medium heat. Caramelize, stirring frequently, until walnuts are completely coated in the honey, are fragrant and turning a toasty golden brown. Transfer to a parchment lined baking sheet and let cool.
• Once the cake is cooled, drizzle the top with the glaze and top with the honey walnuts.
• Slice and serve. Bread is great with a slather of butter and sliced apples.

Suggested Wines:

BOTTAIA ~ 2023 Late Harvest Vermentino – This wine captivates with reserve tasting notes of white flower, jasmine, apricot, and quince.

Europa Village ~ 2022 Late Harvest Chardonnay – Aromas of peach pie and candied orange bear witness to the ripeness of this delightful dessert wine.

Raul Ramirez Winery ~ 2020 Late Harvest Chardonnay – This wine has tropical fruit flavors and a creamy palate

Recipe and photo courtesy of the Wine Institute of California

No-Bake Mini Pumpkin Pie Cups

No-bake mini pumpkin pie cups are an easy, creamy dessert for the holidays. Full of pumpkin and spice flavors, these mini desserts are perfect for entertaining. So much easier than pumpkin pie, just a simple hazelnut crumb crust, rich pumpkin mousse and topped with whipped cream and salted caramel sauce. The pumpkin mousse will seem soft at first, but will thicken to a creamy, silky consistency after chilling. Pair with your favorite Temecula Valley Chardonnay.

Yield: 6 Servings

Ingredients

For the crust:

• ½ cup (74 grams) toasted hazelnuts
• 11 (40 g) vanilla wafers
• 1 tablespoon (15 ml) olive oil
• ¼ teaspoon (1 g) kosher salt

For the Pumpkin Mousse:

• 1 ½ cups (425 g) pumpkin puree
• 8 ounces (232 g) brick-style cream cheese, room temperature
• 1 cup (115 g) powdered sugar
• 1 teaspoon (1 g) ground cinnamon
• ½ teaspoon (1 g) ground nutmeg
• ½ teaspoon (1 g) ground cardamom
• 1 teaspoon vanilla extract

For Serving:

• Whipped cream
• Salted caramel sauce

Instructions

• Make the crust: Combine toasted hazelnuts and vanilla wafers in a food processor or high-speed blender and pulse until it resembles coarse crumbs. Transfer to a medium bowl and stir in olive oil and salt.
• Set aside 2 tablespoons of the crumb mixture to sprinkle over the top. Divide remaining crumb mixture between 6 (3-4 ounce/ 90-118 ml) ramekins or cups and press down to form a crust. It will be loose, that’s okay.
• Make the mousse: Combine all the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Start mixer on low speed and gradually increase to medium-high and beat until the mixture is creamy and smooth, about 1-2 minutes.
• Divide mixture evenly between the cups, cover and chill for at least 30 minutes or up to 3 days.
• Top with whipped cream, reserved crumb mixture and a drizzle of salted caramel sauce.

Suggest Wines:

Chapin Winery~ 2023 Chardonnay – Fruity and floral aromas with soft, refreshing tastes of pear, melon, peaches and ripe apple making.

Wiens Winery ~ 2022 Reserve Chardonnay – Subtle notes of almond biscotti that produce a well-balanced acidity from start to end.

Europa Village ~ 2022 Chardonnay – Showing a crisp apple aroma with just a hint of lychee.

Recipe and photo courtesy of the Wine Institute of California

Little Gem Salad with Red Grapes, Blue Cheese and Walnuts

Little Gem lettuces are a romaine relative, but they are smaller, more tender and sweeter for your salad. If you can’t find Little Gems, hearts of butter lettuce or Bibb lettuce make a good alternative. Add juicy grapes, crunchy walnuts and tangy blue cheese for a meal you’re sure to put on repeat. To switch it up, replace the grapes with pears, figs or Fuyu persimmons. Pair with your favorite Temecula Valley Riesling.

Yield: 4 Servings

Ingredients

For the Vinaigrette: 

• 1 tablespoon white wine vinegar, plus more if needed 
• 1 small shallot, finely minced 
• 3 tablespoons (45 ml) extra virgin olive oil 
• Sea salt and freshly ground black pepper

• ½ pound (225 g) Little Gem lettuces or hearts of butter lettuce 
• ¾ cup (125 g) halved seedless red or black grapes 
• ½ cup (60 g) chopped toasted walnuts 
• 2 ounces (about ½ cup/60 g) coarsely crumbled blue cheese 

Instructions

• Make the vinaigrette: In a small bowl, combine the vinegar and shallot. Whisk in the olive oil. Season to taste with salt and pepper. 
• Put the lettuces in a salad bowl, tearing them into bite-size pieces or leaving whole if you prefer. Add the grapes, walnuts and blue cheese. Add enough vinaigrette to coat the leaves lightly — you may not need it all — and toss gently. Taste and adjust the seasoning, adding more vinegar or salt if needed. Serve immediately. 

Suggested Wines:

Falkner Winery ~ 2022 Riesling – Off-dry white wine has a wonderful pear aroma and flavor followed by spices such as nutmeg and allspice.

Baily Winery ~ 2021 Riesling – This wine has just a touch of sweetness, well balanced by the firm, clean acidity.

South Coast Winery ~ 2020 Riesling – Has a rich, tropical fruit and spicy aromas that work well with the ever-present crisp acidity. It strikes the perfect balance between dry and sweet.

Recipe and photo courtesy of the Wine Institute of California

Grilled Skirt Steak Salad with Rice Vermicelli Noodles, Carrots, Cucumber, Peanuts and Chili-Lime Dressing

This spicy, fragrant bowl is heaped with crisp vegetables and char-grilled skirt steak, perched on a bed of rice noodles finished with a piquant Vietnamese dressing and a shower of fresh herbs. Pair with your favorite Temecula Valley Chardonnay.

Ingredients

Marinade:
1/4 cup (60ml) soy sauce
2 garlic cloves, minced
2 tablespoons (30ml) light brown sugar
1 tablespoon (15ml) fresh lime juice
1 tablespoon (15ml) finely grated peeled fresh ginger
1 tablespoon (15ml) toasted sesame oil
1 1/2 pounds (750g) skirt steak, cut against the grain in 4 equal pieces

Dressing:
1/4 cup (60ml) fresh lime juice
2 tablespoons (30ml) sweet chili sauce
1 tablespoon (15ml) fish sauce
1 tablespoon (15ml) soy sauce
1 teaspoon (5ml) sesame oil

Salad:
8 ounces (250g) rice vermicelli noodles
1 head butter lettuce, leaves washed
2 scallions, white and green parts sliced on the diagonal
1 large carrot, peeled and cut into matchsticks
1/2 English cucumber, seeded, cut into matchsticks
1 cup (240ml) bean sprouts
1/4 cup (60ml) chopped roasted salted peanuts
1 red jalapeño pepper, seeded, thinly sliced
1 cup (240ml) assorted fresh herbs (mint, cilantro, Thai basil)

Serves 4

Instructions

Whisk the marinade ingredients in a bowl. Place the skirt steak in a baking dish, pour the marinade over and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning once or twice. Remove from the refrigerator 30 minutes before grilling.

Whisk the dressing ingredients in a small bowl.

Prepare the vermicelli rice noodles according to package instructions.
Prepare the grill for direct cooking over high heat (about 450°F/230°C). Remove the steaks from the marinade and discard the marinade. Grill the steaks over high heat, with the lid closed, until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once. Remove from the grill and let rest while you assemble the salad.

Line 4 serving bowls with large lettuce leaves (reserve the smaller leaves for another use). Divide the noodles between the bowls. Arrange the scallions, carrots, cucumber, and sprouts over the noodles, leaving a section clear for the meat. Drizzle the dressing over the salads.

Cut the meat across the grain into 1/4-inch (0.6cm) slices. Arrange the steak in the clear sections of the salads and drizzle any collected juices over the meat. Scatter the peanuts and jalapeño slices over the salads and generously garnish with the fresh herbs. Serve immediately.

Wines Suggested:

Wiens Family Cellars ~ 2022 Reserve Chardonnay – Opening note of tart lemon curd, followed by subtle notes of almond biscotti.

Europa Village ~ 2022 Late Harvest Chardonnay – Aromas of peach pie and candied orange.

Lorimar Winery ~ 2020 Chardonnay – This wine has delicious tasting notes and aromas.

Recipe and photo courtesy of the Wine Institute of California

Cheese and Salumi Board

If you’d rather spend more time dining than cooking and cleaning up, why not assemble an abundant cheese board that will take your evening from antipasto through dessert? Pair with your favorite Temecula Valley Rosé.

Ingredients

Nuts in Honey:

• ¼ cup (85 g) honey
• 3 tablespoons mixed toasted nuts (walnut pieces, toasted almonds, pistachios)

If the honey is stiff, put the jar in a saucepan of barely simmering water over low heat until the honey liquefies enough to pour. In a small serving bowl, combine the honey and the nuts. 

Suggested Cheeses:

• Laura Chenel Aged Crottin
• Cowgirl Creamery Mt. Tam
• Cypress Grove Truffle Tremor

Accompaniments:

• Crackers and flatbreads
• Sliced baguette
• Prosciutto di Parma, thinly sliced
• Sopressatta, thinly sliced
• Black and green olives
• Dried apricots, Medjool dates, and other dried California fruits
• Roasted pistachios in shell

Instructions

Add what you love; omit what you don’t. It’s yours to compose. Good cheese counters typically have many selections, like truffled cheeses, luscious triple-cream cheeses, and mini cheeses meant for two. Add roasted nuts, dried fruits, condiments, and crackers. You can purchase mixed nuts in honey but making your own is a cinch.

Wine Suggestions

Thornton Winery ~ 2022 Grenache Rosé – Classic strawberry, light cherry and raspberry, and light spice

Wiens Cellars ~ 2023 Rosé of Sangiovese – This wine has juicy notes of fresh watermelon!

Danza del Sol Winery ~ 2023 Rosé of Grenache – This wine has delicious tasting notes of white cherry, strawberry, and rose petal

Recipe and photo courtesy of the Wine Institute of California

Grilled Peach and Asparagus Salad with Goat Cheese

Here to sweeten your barbecue this grilling season is a delicious peach recipe packed with seasonal flavor. Best enjoyed outside among friends and family, this recipe combines elements of sweetness, tanginess, and smokiness to delight your palate. Pair with a chilled Temecula Valley Chardonnay to complete the meal.

Ingredients

Yield: 4-6 Servings

• 4 ripe peaches, peeled and cut into wedges
• 1 bunch of asparagus, cut with the bottoms trimmed
• 1 red pepper, cut into 1-inch cubes
• 1 yellow pepper, cut into 1-inch cubes
• 1 red onion, peeled and quartered
• ½ cup (106g) extra virgin olive oil
• ¼ cup (60g) balsamic vinegar
• 1 teaspoon (5.69g) salt
• ½ teaspoon pepper (1.18g)

Garnish:

• ¼ cup (5g) shredded basil
• ½ cup soft (113 grams) goat cheese

Instructions

• Pre-heat barbecue to medium-high.
• In a large bowl, combine all ingredients except for basil and cheese. Toss together to evenly coat with oil and balsamic vinegar.
• Place all ingredients into a vegetable holder (or use a pan with holes or a screen) to prevent vegetables from falling between grill. Reduce heat to medium and place mixture onto heat.
• Cook for 5 to 7 minutes, or until everything is softened and has a little char.
• Remove from heat and place back into the mixing bowl if chilling to serve cold or place an even amount onto each plate and top with a spoon of goat cheese. Sprinkle fresh shredded basil overtop and serve.
• Note: This dish can be served warm or cold.

Wine Suggestions

Wilson Creek Winery ~ 2022 Yes Dear Chardonnay – This wine has aromas of green apple and sweet French oak.

Falkner Winery ~ 2021 Chardonnay – This wine has aromas of green apple, cinnamon, and Meyer Lemon flavors

Bella Vista Winery ~ 2021 Chardonnay – This wine has aromas of various fruits

Recipe and photo courtesy of the Wine Institute of California

Summer Squash and Potato Herb Salad

Get ready to elevate your summer dining experience with this vibrant and refreshing Summer Harvest Herb Salad. Bursting with the flavors of the season, this colorful medley of yellow and green zucchini, creamy red potatoes, succulent red peppers, and zesty red onion will transport your taste buds straight to the heart of summer. This dish calls for a wine that complements its herbaceous and zesty notes while balancing the array of vegetables, and we recommend pairing it with your favorite Temecula Valley Sauvignon Blanc.

Yield: 4 Servings

Ingredients

• 1 yellow zucchini cut into 1 inch half moons
• 1 green zucchini cut into 1 inch half moons
• 1 red onion peeled and cut into quarters
• 1 red pepper cut into 1-inch squares
• 1 lbs of min red potatoes, cut in half and boiled for 6 minutes
• ½ cup (120g) extra virgin olive oil
• 4 hard boiled eggs, sliced (for garnish)
• 2 green onions, finely chopped (for garnish)
• ½ cup (50g) shredded asiago or parmesan cheese (for garnish)

Dressing

• ½ cup (120g) olive oil
• ¼ cup (60g) cider vinegar
• ½ cup (20g) basil
• ¼ cup (10g) chopped curly parsley
• 1 tablespoon (2g) chopped fresh thyme
• 1 tablespoon (2g) chopped fresh sage
• 1 clove of garlic chopped
• 2 teaspoons (10g) sea salt
• 1 teaspoon (2g) black pepper

Instructions

• Preheat grill to medium heat. Combine the zucchini, onion, potatoes, red and red pepper into a bowl and toss together to evenly coat with oil. Place in a grilling basket or pan with holes and grill for 5 to 7 minutes, stirring while cooking to avoid burning. Remove from heat.
• Combine dressing ingredients into a food processer or a blender and blend until pureed and pesto-like. Pour over grilled potatoes and vegetables and toss together until evenly coated. Place into bowls.
• Evenly distribute the sliced eggs over each salad and sprinkle green onions over the sliced eggs.
• Sprinkle the cheese evenly over each salad and serve.

Wiens Cellars~ 2023 Sauvignon Blanc – This wine has a burst of tropical fruit that cascades into subtle notes of lemongrass, creating a harmonious blend of aromas.

Thornton Winery~ 2022 Sauvignon Blanc – This wine combines the fruit and herbaceous characters of Sauvignon Blanc with the additional floral and exotic aromatic characteristics.

Falkner Winery ~ 2021 Sauvignon Blanc – This wine has aromas of passion fruit, grapefruit, and key lime.

Recipe and photo courtesy of the Wine Institute of California

California Apple, Brie, and Pomegranate Flatbread

As spring unfolds in Temecula, embrace the vibrant flavors of the season with this delightful California Apple, Brie and Pomegranate Flatbread. Quick to prepare and bursting with fresh ingredients, this dish captures the essence of springtime. Pair with your favorite Temecula Valley Sparkling Wine.

Prep: 10 minutes

Ingredients

• 2 ounces baby arugula
• 1 teaspoon olive oil
• Half of a Cara Cara or Navel orange
• Salt and pepper to taste
• 10 store-bought mini naan or flatbreads
• 2 small Fuji apples, thinly sliced on a mandoline or with a very sharp knife
• 4 ounces Brie cheese, sliced into 10 thin slices
• 3 tablespoons California pomegranate arils

Instructions

• Place the arugula in a mixing bowl. Sprinkle the olive oil over the top, squeeze the orange half over the greens and season lightly with salt and pepper. Toss with fingertips to coat all of the arugula.
• On a serving board, arrange the flatbreads. Divide the dressed arugula amongst the flatbreads; you may have a bit leftover.
• Lay 2-3 thin slices of apple over the arugula on each naan/flatbread and top each one with a thin slice of Brie.
• Sprinkle pomegranate arils over the tops of all of the flatbreads right before serving.

Suggested Pairings:

South Coast Winery~ ~ Sparkling Brut

Carter Estate Winery – Sparkling Brut

Raul Ramirez Winery ~ Vintage Gran Reserva Sparkling Cava

Recipe and photo courtesy of the Wine Institute of California

Golden State Sliders

These sliders bring together a tantalizing medley of meats and toppings, resulting in a bite-sized masterpiece that embodies the true essence of the Golden State. Pair with your favorite Temecula Valley Cabernet Sauvignon.

Ingredients

Patty Ingredients:

• 1-pound (454g) medium ground beef
• ½ pound (225g) lean ground beef
• 1-pound (454g) ground turkey
• A bunch of fresh parsley, finely chopped
• ½ – 1 cups (60-120g) breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• Coarse salt
• Ground pepper
• 3 tablespoons (45g) Worcestershire sauce

Toppings:

• Arugula
• Heirloom tomatoes, sliced
• Pickled red onions
• 12 buns (recommend brioche)
• Slices of aged sharp cheddar
• 2 ripe avocados, sliced

Sauces, as desired:

• Dijon
• Ketchup
• Aioli or mayonnaise

Instructions

• In a large bowl, combine the ground meats with the chopped parsley, egg, Worcestershire sauce, garlic, and ½ cup of breadcrumbs. If the texture feels too wet, add in more breadcrumbs until the patties feel like they’ll hold their shape.
• Using hands, roll out into 10-12 even balls, using your mini buns as reference. Reminder! They will shrink a bit as they cook. Press lightly to form patties.
• Place patties in refrigerator for at least 30 minutes. In the meantime, prepare your toppings.
• Preheat grill to medium-high. Grill the patties to your liking, adding the slices of cheese on top of the patties once they’ve been flipped. Toast your buns on the grill in the last minute or two before the burgers are done.
• Remove from heat and place back into the mixing bowl if chilling to serve cold or place an even amount onto each plate and top with a spoon of goat cheese. Sprinkle fresh shredded basil overtop and serve.
• Build with desired toppings and sauces and serve warm.

Suggested Wines:

Falkner Winery~ 2021 Cabernet Sauvignon – The wine has smooth flavors of blueberry and plum.

Chapin Winery ~ 2021 Cabernet Sauvignon – This wine has aromas of blueberry, mocha, plum and vanilla.

Wiens Family Cellars~ 2019 Kriel Cabernet Sauvignon – This wine has aromas of black plum, nutmeg & baked vanilla bean

Recipe and photo courtesy of the Wine Institute of California