Recipes & Wine Pairings

Summer Squash and Potato Herb Salad

June 3, 2024

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

Broccoli Pesto with Penne Pasta

May 1, 2024

Ease into Spring with this vegetarian pasta dish. Many markets sell broccoli crowns, the florets with most of the stem removed. If you can’t find the crowns, purchase whole broccoli and cut off all but 1 inch of stem. But don’t throw away the stems! Pare them with a knife or vegetable peeler, steam them and enjoy as a nutritious snack. Pair with your favorite Temecula Valley Sauvignon Blanc.

Yield: 6 Servings

Ingredients

¾ pound (350 g) broccoli crowns
16 to 18 large fresh basil leaves
1 small garlic clove, thinly sliced
6 tablespoons (90 ml) extra virgin olive oil
2 tablespoons (30 ml) heavy cream
2 tablespoons (20 g) pine nuts
¼ cup (20 g) freshly grated Parmigiano Reggiano or pecorino romano cheese, plus more for the table
Sea salt and freshly ground black pepper
1 pound (450 g) dried penne rigate or rigatoni

Instructions

Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Boil the broccoli crowns whole until the stems are just tender when pierced with a knife, 3 to 4 minutes, then transfer with tongs to the ice water to chill quickly. Drain well and pat dry. Reserve the boiling water for cooking the pasta.
Set aside one-third of the broccoli and chop the remainder coarsely. Put the chopped broccoli in a food processor with the basil and garlic. Pulse until finely chopped. With the motor running, add the olive oil through the feed tube, processing until the mixture is nearly smooth. Add the cream and pine nuts and process again until nearly smooth.
Transfer the pesto to a large serving bowl and stir in the grated cheese and salt and pepper to taste.
Add the pasta to the boiling water and cook until al dente. While the pasta cooks, cut the remaining broccoli into bite-size florets. Just before the pasta is done, add the florets to the boiling water to heat through. Remove 1 cup of the boiling water and whisk just enough of it into the pesto to make a sauce that will coat the pasta nicely. You won’t need it all.
Drain the pasta and broccoli and add it to the serving bowl. Toss well and serve immediately. Pass additional grated cheese at the table.

Suggested Wines

Leoness Cellars~ 2023 CS Sauvignon Blanc – This wine has aromas of citrus and pear complemented by subtle hints of lemongrass, melon and a crisp, lingering finish.

Europa Village ~ 2022 Sauvignon Blanc Reserve – This wine has aromas of grapefruit and vanilla

Chapin Family Vineyards ~ 2022 Sauvignon Blanc – This wine has aromas of passion fruit with peach and melon.

Recipe and photo courtesy of the Wine Institute of California

California Apple, Brie, and Pomegranate Flatbread

April 1, 2024

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

March 1, 2024

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

Trio of Stuffed Peppers

February 1, 2024

If you’re looking for a party favorite that will appeal to all palates, look no further than this trio of peppers recipe. This recipe comes complete with a trio of different stuffing options: meat, vegetarian, and vegan. We suggest you pair it with your favorite Temecula Valley Zinfandel!

Ingredients

Pepper Preparation

8 jalapeno or poblano peppers halved and seeded
8 sweet red banana pepper or 4 sweet red bell peppers halved and seeded
8 yellow chile peppers or banana pepper peppers halved and seeded

Jalapeno or poblano pepper filling (Meat)

½ lb (226.8g) ground spicy Italian or chorizo sausage
¼ cup (25g) chopped green onions
¼ cup (6g) cilantro chopped
½ cup (60g) smoked Gouda shredded
8 slices of bacon cut in half to make 16 smaller strips

Red banana or sweet red pepper filling (Vegetarian)

¼ cup (30g) chopped asparagus
¼ cup (60g) diced tomatoes
2 tablespoons (20g) chopped red onion
½ cup (75g) feta cheese crumbled
2 tablespoons (5g) shredded basil
2 eggs with 2 tablespoons (28g) extra virgin oil whisked together
1 teaspoon (5.7g) sea salt
½ cup (30g) breadcrumbs

Stuffed yellow chile or banana peppers filling (Vegan)

1 cup (195g) cooked rice
½ cup (85g) cooked black beans
¼ cup (30g) corn kernels
¼ cup (40g) diced tomatoes
2 tablespoons (15g) chopped green onions
1 tablespoon (3g) chopped parsley
1 teaspoon (5g) Tabasco
1 teaspoon (2g) cumin
1 tablespoon (15g) lime juice
1 teaspoon (5.7g) sea salt
½ cup (30g) breadcrumbs

Instructions

Jalapeno or poblano pepper filling (Meat)
Mix the cheese, onions, cilantro and ground sausage together.
Stuff each halved jalapeño with an equal amount of filling and wrap each one tightly with a slice of bacon.
Place on a lined baking sheet and bake in a preheat oven at 350°F degrees for 15 to 20 min or until filling and bacon are cooked.
Red banana or sweet red pepper filling (Vegetarian)
Combine all ingredients, except the feta cheese, into a bowl and mix thoroughly together.
Stuff the peppers with an equal amount of stuffing and top with crumbled feta cheese.
Bake in 350°F degrees oven for 7 to 10 min or until mixture is firm and cheese is melted and slighted browned.
Stuffed yellow chile or banana peppers filling (Vegan)
Combine all ingredients into a bowl and mix thoroughly together.
Stuff each half pepper with an equal amount of filling and bake at 350°F for 7 to 10 min or until pepper is cooked.
An additional option is to top them with a vegan cheese of your choice before baking.

Suggested Wines:

Wilson Creek Winery~ 2020 Zinfandel – The wine is full of flavors of boysenberry and blackberry.

Akash Winery ~ 2020 Zinfandel – This wine has aromas of blueberry crumble with notes of caramel, campfire smoke, and wild blackberry.

Danza del Sol ~ 2020 Zinfandel – This wine has aromas of blackberry, cinnamon spice, and dried date.

Recipe and photo courtesy of the Wine Institute of California

Cheesy Garlic Pull Apart Bread

January 3, 2024

This tangy, round-shaped loaf we know as San Francisco sourdough bread, brushed with garlic butter, stuffed with cheese, then baked until toasty is the golden melty goodness you didn’t know you needed. Sourdough bread certainly wasn’t invented in San Francisco—that’s a credit to ancient cultures of Egypt—but it became closely associated with the city during the California Gold Rush era when it was a staple of miners’ diets. Today, loaves are often hollowed out, filled with creamy clam chowder, and served to visitors. Some say the foggy climate gives San Francisco’s sourdough bread a special bounce, and others say it’s a specific local strain of yeast that gives the characteristic flavor. That bounce and flavor are notes that pair perfectly with a Temecula Valley Chardonnay.

Yield: 6 Servings
Prep: 5 minutes | Cook: 30 minutesTotal Time: 35 minutes

Ingredients

1 round or oval loaf of sourdough bread
1 stick (8 tablespoons/125 g) butter
2 cloves garlic, finely minced
½ teaspoon (3 mL) salt, omit if using salted butter
3 cups (700 g) shredded Monterey Jack cheese
2 tablespoons (30 mL) chopped fresh parsley

Special equipment: serrated bread knife, pastry brush is helpful but not required, aluminum foil

Instructions

Preheat the oven to 350°F (175°C).
In a small saucepan over low heat, melt butter with garlic and salt if using. Remove from heat. Alternatively, you can melt the butter and garlic in a microwave-safe bowl in the microwave oven.
Using a serrated bread knife, cut the bread into 1-inch (2 cm) slices, without cutting all the way through the bottom. Turn the bread a ¼-turn and cut the bread at 1-inch (2 cm) intervals to create small diamonds or squares, again, without cutting all the way through the bottom of the loaf of bread.
Brush the inside cut surfaces of the bread with the melted garlic butter. If you don’t have a pastry brush, you can simply drizzle the melted garlic butter with a small spoon. Reserve about 2 tablespoons (30 mL) for the top.
Using your fingers, stuff shredded cheese into the cut surfaces of the bread. The cheese does not have to fit inside perfectly.
Brush the top of the stuffed bread loaf with the remaining garlic butter. Place the loaf on a baking sheet and cover with aluminum foil. Bake until the cheese has melted, about 20 minutes. Remove the aluminum foil and bake until the top of the bread gets toasted, about 5 minutes.
Sprinkled top of bread with chopped parsley. Serve immediately, with a lot of napkins.
Leftover Cheesy Garlic Pull Apart Bread will keep tightly wrapped in plastic wrap or a zip-top bag in the refrigerator for three days.
Notes and Substitutions
Monterey Jack is our cheese of choice because—what else?—it originates from California! However, any meltable cheese like mozzarella or mild cheddar will work.
Make-ahead: You can make this Cheesy Garlic Pull Apart Bread ahead by following the recipe through stuffing the cheese into the bread. Very tightly wrap the prepped Cheesy Garlic Pull Apart Bread loaf and keep it in the refrigerator. When ready to make, remove from the refrigerator, unwrap, and let come to room temperature while you preheat the oven, about 15 minutes. Proceed baking as directed in the recipe.

Suggested Wines:

Maurice Car’rie/Ultimate Vineyards~ 2020 Chardonnay – The wine opens warmly on the nose with baked apple pie, with notes of honeyed toast and orange blossoms.

Ponte Winery ~ 2021 Chardonnay – This wine opens with aromas of luscious ripe peach mid-palate, citrus entry, and a beautiful pineapple finish.

Baily Winery ~ 2021 Chardonnay – This wine is smooth and crisp with a pleasing finish.

Recipe and photo courtesy of the Wine Institute of California

Hearty Beef Ramen

December 1, 2023

Embark on a journey of rich and robust flavors with this hearty beef ramen recipe, where succulent top sirloin steak takes center stage. Combine the comfort of ramen with the indulgence of premium beef, creating a symphony of textures and tastes that will warm your soul. A Temecula Valley rosé can offer a unique and refreshing contrast to the rich and hearty flavors of this dish. While not a traditional pairing, the acidity in the rosé can help cut through the richness of the dish, while the red fruit flavors can add a touch of brightness to each bite.

Yield: 2 Servings

Ingredients

3 1⁄2 cups (875ml) rich beef broth
1-pound Top Sirloin Steak, cut into 1-inch strips
A pat of butter
1⁄2 pound (250g) fresh ramen noodles
2 cloves of garlic, minced
1 tablespoon (6g) of freshly grated ginger
2 teaspoons (10g) sesame oil
4 fresh shiitake mushrooms (45 grams) stems removed, then sliced
Coarse salt
1⁄2 cup (70g) fresh or frozen shelled edamame
½ cup (70g) Menma bamboo shoots
1⁄4 cup (65g) white miso
1⁄4 cup (30g) minced green onion, white and pale green part only
Sesame seeds, for garnish

Instructions

Heat a large pan on medium-high heat. Add the butter, garlic, and ginger and cook for about 30 seconds until aromatic, then add the steak strips. Sear both sides of the steak, removing from the pan just before desired doneness (the steak will continue to cook with residual heat).
Next, add the sesame oil and sauté the mushrooms until softened, about 1-2 minutes. Season with salt and set aside with the beef.
In the meantime, bring a large pot of unsalted water to a boil. Add the ramen noodles and cook until al dente (about 3 minutes on average, will depend on freshness of noodles).
Rinse noodles with cool water and toss in a bowl with 1 teaspoon of sesame oil. Fill two large soup bowls with warm water to preheat them.
Warm the beef broth in a saucepan until simmering. Add the edamame and simmer for 3 to 5 minutes, or until tender. Put the miso in a bowl and whisk in enough of the hot broth to create a smooth mixture. Stir the miso mixture back into the saucepan. Salt to taste.
Empty the water from the preheated bowls. Divide the ramen noodles evenly between the bowls and top with hot broth. Top the bowls with the beef, mushrooms, bamboo shoots and edamame. Garnish with green onions and optional sesame seeds.

Suggested Wines:

Danza del Sol Winery~ 2022 Tres Rosé– This wine has aromas of candied strawberry, rhubarb, and peach preserves.

Callaway Winery ~ 2022 Rosé Soleil – This wine opens with aromas with vibrant aromas of cherry, stone-fruit, and hints of cool, bright Mandarin orange, nectarine, strawberry and touches of wild thyme

Callaway Winery ~ NV Sparkling Bella Rosé – This wine opens with aromas with mango and yellow peach, and finishes clean and refreshing.

Recipe and photo courtesy of the Wine Institute of California

Farmers Fried Rice

November 1, 2023

Ingredients

2 cups cooked white or brown rice – allow to cool to room temperature
2 eggs
1 tbsp cooking oil (vegetable or canola)
1/2 cup shredded red cabbage
1/2 cup chopped green onion
1 tbsp minced ginger
1 tbsp minced garlic
1/2 cup sliced shitake mushrooms
1/4 cup chopped celery
1/2 cup chopped kale
1/2 cup sliced orange or red peppers
1/2 cup cooked green Fava beans or edamame beans
2 tbsp sesame oil
2 tbsp soy sauce
2 tbsp orange juice
1 tsp chili flakes
1 tsp salt
1 tsp pepper
1 tbsp white sesame seeds

Instructions

In a large frying pan heat, 1 tbsp cooking oil and then add the whisked eggs. Cook the eggs, scrambling them. Once cooked remove from the pan and place off to the side on a plate or bowl.
Add the sesame oil to the pan and heat on medium-high.
Once hot add the celery, fava or edamame beans, ginger, garlic, mushrooms, and half of the green onions (another half to be sprinkled on top once all is cooked). Sauté for about 4 to 5 minutes.
Increase heat to high.
Add the rice, scrambled eggs, and remaining ingredients, except the remaining green onions and sesame seeds. Cook for about 5 to 7 min.
Portion into bowls and finish by sprinkling remaining green onions and white sesame seeds over the top.

Suggested Wines:

Wilson Creek Winery ~ 2022 Yes Dear Chardonnay – This wine has a warm golden color with green apple and sweet French Oak aromas on the nose.

Callaway Winery ~ 2019 Reserve Chardonnay – This wine opens with aromas of leafy pineapple and citrus fruits

Falkner Winery ~ 2021 Chardonnay – This wine has notes of pear, lemon-peel and crisp apple

Recipe and photo courtesy of the Wine Institute of California

Turkey Pot Pie

September 28, 2023

Indulge in the heartwarming embrace of a classic comfort dish elevated to perfection – the Turkey Pot Pie. This culinary creation weaves together tender morsels of roasted turkey, vibrant mixed vegetables, and a velvety sauce, all nestled beneath a flaky golden crust. With each bite, you’ll experience a symphony of flavors and textures that evoke memories of home-cooked meals and cozy gatherings. Pair with your favorite Temecula Valley Chardonnay.

Ingredients

2 pie shells if making one large pot pie or 4 pie shells (two cut into four circles and the other two sliced delicately to make create a lattice if making individual pies)
½ cup (113g) butter
½ cup (60g) all-purpose flour
2 ½ cups (350g) cooked turkey chopped into small pieces.
- A combination of white and dark meat is preferred.
1 cup (150g) green peas
1 cup (130g) carrots, diced into small squares
1 medium onion, finely diced
2 cloves of garlic, minced
½ cup (75g) corn kernels
½ cup (120ml) white wine
1 cup (240ml) chicken stock
1 teaspoon (3g) celery seed
2 teaspoons (2g) chopped fresh rosemary
1 tablespoon (3g) chopped fresh curly parsley
2 teaspoons (10g) sea salt
2 teaspoons (4g) cracked black pepper

Instructions

Melt the butter and in pot on medium heat. Once the butter is melted, add vegetables and cook for 5 minutes, stirring mixture occasionally.
Add turkey, fresh herbs, salt pepper and celery seed, cook for another 3 to 5 minutes.
Add flour and mix until a paste is formed.
Add white wine and deglaze the pot with a wooden spoon, pulling anything stuck on the bottom while stirring.
Slowly add Chicken stock and stir until the mixture thickens. Use a wire whisk if needed to break up and lumps.
Preheat oven to 375 F.
Lightly grease pie pan or individual bowls.
If making a single large pie, take one of the shells and transfer it to a cutting board (you may need to use a rolling pin to flatten it nicely). With a sharp knife or pizza cutter, slice the shell into thin ribbons, approximately ½-inch thick, which will be used to create a lattice. You can skip this step if you are short on time.
If making individual pies, repeat the step above except you will be taking the first two shells and cutting four circles to create the base of the pie in your ramekins.
Place the filling into the prepared pan(s).
Place half the strips over the pan spacing them all one strip apart from each other.
Next fold back every other strip to the side of the pan and lay one rolled strip out over the strips still across the pan in the opposite direction. Fold the other strips back into place. Fold the other strips that weren’t folded last time back over to the edge of the pan and lay the next strip down, spacing it one strip apart from the last. Fold the strips back into place and repeat this process until you have formed you lattice top.
Once lattice is formed, cut any extra dough off the edge of the pan and pinch the lattice to the bottom piece around the dish.
Bake in oven for 20 minutes or until crust is a golden brown.

Suggested Wines:

Callaway Winery ~ 2020 Winemaker’s Reserve Chardonnay – This buttery wine delivers complex notes of honeydew melon, citrus, oak, and baking spices.

Wiens Family Cellars ~ 2022 Chardonnay – This wine opens with swirls of honeydew melon and bosc pear.

Lorimar Winery ~ 2019 Chardonnay – This wine has aromas of creamy vanilla and toasted brioche with freshly churned butter at the forefront while a lingering scent of pineapple, papaya, and dried apricots

Recipe and photo courtesy of the Wine Institute of California

Pepper Jack Puff Pastry Bites

September 5, 2023

Looking for a quick crowd pleaser for the upcoming holidays? These Pepper Jack Puff Pastry Bites are quick, easy and delicious, giving you plenty of time to spend with guests instead of working in the kitchen. These bites take just minutes to prep and bake. They are crispy, buttery, a little spicy and pair perfectly with a peppery Temecula Valley Zinfandel.

Ingredients

1 14-oz (396.9g) package frozen puff pastry
1 egg yolk, beaten
6 oz (169.5g) pepper jack cheese, cut into 30 uniform pieces, each about ¼ inch thick
1 Fresno chili, sliced into thin rings
1 serrano chili, sliced into thin rings
Salt and pepper, to taste
2 tablespoon (3.4g) fresh rosemary, finely chopped
Optional: 3 tablespoons (45g) sambal or savory chili jam to serve

Makes 30 pieces

Instructions

Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
Remove the puff pastry from the freezer and gently roll out on a lightly floured surface. Score and cut into 30 pieces, each about 2-inches long, then arrange half on the baking sheet. Store the other half in the fridge until ready to bake.
Dock each piece of puff pastry 3-4 times along the length, then cover with another sheet tray–this will keep them from rising too much. Par-bake these for 10 minutes.
Remove the puff pastry from the oven, uncover and wash each piece with the beaten egg yolk, then top with a slice of pepper jack cheese and one slice of each of the peppers. Season with a generous pinch of salt and pepper.
Return the bites to the oven and continue baking uncovered until the pastry is golden and crispy and the cheese has melted, another 6-8 minutes. Once done, repeat with the remaining pastry from the fridge.
Garnish with the chopped rosemary and a small dish of the sambal and serve.

Suggested Wines:

Leoness Cellars ~ 2020 VS Zinfindel Lopez Vineyard – This wine offers intense aromas and flavors of ripe blackberries and plum, with layers of black licorice and spice leading into a soft, elegant finish.

Doffo Winery ~ 2020 Zinfindel – This wine has delight aromas of plum, raspberry, figs, and cherries.

Oak Mountain Winery ~ 2019 Zinfindel – This wine has aromas of plum, red cherry, dark fruits, spice, a touch of oak and vanilla.

Recipe and photo courtesy of the Wine Institute of California

Recipes & Wine Pairings | Temecula Valley Winegrowers Association - Part 2

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Recipes & Wine Pairings

Summer Squash and Potato Herb Salad

Ingredients

Instructions

Broccoli Pesto with Penne Pasta

Ingredients

Instructions

California Apple, Brie, and Pomegranate Flatbread

Ingredients

Instructions

Golden State Sliders

Ingredients

Instructions

Trio of Stuffed Peppers

Ingredients

Instructions

Cheesy Garlic Pull Apart Bread

Ingredients

Instructions

Hearty Beef Ramen

Ingredients

Instructions

Farmers Fried Rice

Ingredients

Instructions

Turkey Pot Pie

Ingredients

Instructions

Pepper Jack Puff Pastry Bites

Ingredients

Instructions

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