Recipes & Wine Pairings

Pepper Jack Puff Pastry Bites

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

Grilled Peach and Asparagus Salad with Goats 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.

Yield: 4 Servings

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.

Suggested Wines:

Bella Vista Winery~ 2021 Chardonnay – This wine has delicious notes that will pair beautifully with this recipe

Inn at Churon Winery ~ NV Chardonnay– This wine has delicious flavors of melon with hints of vanilla

Wiens Family Cellars~ 2022 Chardonnay – This wine has delicious flavors of jasmine, honeysuckle and white stone fruit harmoniously framing a crisp, clean texture

Recipe and photo courtesy of the Wine Institute of California

Chinese Chicken Salad

Many people have attributed what we know today as “Chinese Chicken Salad” to chef Wolfgang Puck, who served a version of it at his Los Angeles restaurants in the 1980s. Some food historians claim that Chinese Chicken Salad goes back further to the 1960s, also in Los Angeles, but created at Madame Wu’s restaurant. It’s not easy to trace the origin of Chinese Chicken Salad, but one thing we know is that Chinese Chicken Salad as we know it today—a combination of shredded lettuce, cabbage, cooked chicken, tossed with a dressing made with ingredients that are common to Asian cuisines—might be based on traditional Chinese cold chicken dishes, but has evolved into something that is very California. So many versions of the salad exist, but the most important things are crisp, colorful California vegetables, fresh Mandarin oranges and a garlicky, gingery vinaigrette. Crisp white wines are a go-to for salad and a Temecula Sauvignon Blanc that has notes of citrus would be a fantastic pairing.

Yield: 4 Servings

Ingredients

For Salad:

• 1 head Romaine lettuce, finely shredded
• ¼ head napa cabbage, finely shredded (about 2 cups/480 mL)
• ¼ head red cabbage, finely shredded (about 2 cups/480 mL)
• 2 large carrots, peeled and julienned
• 4 tangerines, peeled and sliced or separated into segments
• 2 cups (480 mL) snap peas, finely sliced
• 2 green onions, sliced
• ½ cup (120 mL) sliced almonds
• 2 cooked chicken breast halves, cooked and shredded
• 1 cup (250 mL) Dressing below
• optional: 1 tablespoon (15 mL) toasted sesame seeds for garnish

For Dressing:

• 1 clove garlic, green stem removed and very finely minced
• ½ teaspoon (2 mL) fresh ginger, grated
• 1 tablespoon (15 mL) soy sauce
• 2 tablespoons (30 mL) rice vinegar
• 3 tablespoons (45 mL) grapeseed or other neutral flavored oil
• 1 tablespoon (15 mL) sesame oil
• 1 teaspoon (5 mL) sugar or honey
• Water as needed for consistency/texture

Instructions

• Combine all ingredients for Chinese Chicken Salad in a large bowl. Drizzle with ½ cup of Dressing, toss, and continue adding dressing until all parts of the salad are coated.
• To make dressing, combine all ingredients in a bowl and whisk together until emulsified.
• Store leftover undressed components of salad in an airtight container in the refrigerator for up to two days. Store dressing in an airtight container in the refrigerator for a week. Once the salad has been tossed with dressing, it will not keep.
• Ingredients Notes and Substitutions:
• You can substitute any other sturdy, crisp lettuce like iceberg, for the Romaine lettuce.
• California Mandarin oranges are at their peak season from November to March, with a few varieties like Ojai pixie tangerines in season as late as May. Any small Mandarin orange or tangerine will work in this recipe.
• To make this salad vegetarian, dice firm tofu, toss with a 1:1 mixture of soy sauce and sesame oil, sauté or roast and use in place of the cooked chicken.
• To make this salad vegan, use the substitution for chicken as above and make the dressing with sugar, not honey.

Suggested Wines:

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

Oak Mountain Winery ~ 2022 Sauvignon Blanc – Refreshing, forward, zesty flavors of lime, lemon, grapefruit, white peach, and passion fruit follow with bright acidity.

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

Recipe and photo courtesy of the Wine Institute of California

Beef Empanadas

While the origin of this wholesome-filled pastry is up for much debate, if you’re ever looking for a perfect meal wrapped in dough, the empanada is the way to go. We’ve paired ours with a California Cabernet Sauvignon, and it would pair nicely with a California Zinfandel as well. Whether you’re looking for a fun weeknight meal or something to make in large batches for friends and family, this recipe has you covered. If you’re short on time, feel free to substitute making the dough from scratch with empanada dough, puff pastry, or even pizza dough. Pair with your favorite Temecula Valley Cabernet Sauvignon.

Yield: 6 ServingsPrep: 50 minutes | Cook: 30 minutesTotal Time: 80 minutes

Ingredients

For the filling:

• 1 lb lean ground beef
• 2 Tbsp cooking oil
• 1 Tbsp minced garlic
• 1 medium Spanish onion finely diced
• ½ cup chopped cilantro
• 1 jalapeno finely diced
• 2 Tbsp tomato paste
• 1 Tbsp chili powder
• ½ cup old cheddar cheese shredded
• 1 tsp salt
• 1 tsp pepper

For the dough:

• 3 cups all-purpose flour
• ½ cup room temperature butter
• 1 room-temperature large egg
• ¾ cup cold beef stock or water
• 1 tsp salt
• 2 tsp baking powder
• 1 tsp cayenne pepper
• 1 tsp cumin
• 1 egg to use for sealing and brushing the empanadas

Instructions

• Start by making the dough. If you’re using any of the above substitutes, skip steps 2 through 4.
• In a large mixing bowl combine flour, salt, baking powder, cumin, and cayenne pepper and mix until fully incorporated and crumbly.
• In a separate bowl, combine stock or water with one room-temperature egg and mix.
• Add to the first bowl and mix until the dough ball is formed. Place in refrigerator for 30-60 mins. to chill before using.
• For the filling, heat the oil in a large pan on medium-high heat. Once hot add the ground beef and cook for 5 to 7 min or until mostly cooked.
• Add onions, garlic, salt, pepper, jalapeno, and tomato paste, and cook for about 3 to 5 minutes on medium heat until fully cooked.
• Remove from heat and allow to cool for 15 to 20 minutes.
• Preheat oven to 350 degrees.
• While the filling cools, roll out the dough and prep it to be filled. Cut into approx. 6-8” circles.
• Once the meat mixture is cooled, add the cheese and cilantro and mix together.
• In a small separate bowl whisk the egg.
• Place about ½ cup of the filling into the center of each empanada and then brush the outer rim with the egg wash.
• Fold the dough over to create half-moons. Using a fork, pinch the edges together to seal them. Brush the tops with the remaining egg wash.
• Bake on a lined cookie sheet at 350 F for 20 min or until golden brown.
• Serve with your favorite hot sauce, salsa, and sour cream!

Suggested Wines:

Miramonte Winery ~ 2018 Cabernet Sauvignon – This wine has delicious notes of dark cherry, black plum, bell pepper, and black currant with a sleek finish

Masia de la Vinya ~ 2018 Cabernet Sauvignon – This wine offers delicious aromas and notes.

Callaway Vineyard & Winery ~ 2019 Special Selection Cabernet Sauvignon – This wine delicious notes of red plum and cherry with subtle black pepper, blended with dark, dried cherries on the finish

Recipe and photo courtesy of the Wine Institute of California

Almond Meringue Torte with Strawberries and Ricotta Cream

Like strawberry shortcake but more elegant, this layered dessert needs to rest for a few hours before slicing to soften the crunchy meringue. It keeps for about a day so you can serve half for dinner and enjoy the other half for a decadent breakfast the next morning. Pair with your favorite Temecula Valley Muscat.

Ingredients

Meringue:

• 3 large egg whites, at room temperature
• Pinch salt
• ½ cup (100 g) sugar
• ¼ teaspoon almond extract
• 6 tablespoons (45 g) finely ground toasted almonds (see Note)
• 2 tablespoons unsalted butter, melted and cooled
• 3 tablespoons sifted all-purpose flour

• ¾ pound (350 g) whole-milk ricotta
• 3 tablespoons sugar
• 1 teaspoon brandy
• ½ teaspoon vanilla extract
• 1/3 cup (80 ml) heavy cream, whipped to firm peaks
• ¾ pound (350 g) strawberries, hulled and thinly sliced
• 1 tablespoon sugar
• 1 teaspoon brandy
• 1 tablespoon finely ground raw (unroasted) pistachios, for garnish
• Mint sprig and sliced strawberry, optional garnish

Serves 8

Make the meringue: Preheat two ovens to 350°F (180°C) or position two racks in the upper third and bottom third of one oven. Line two heavy rimmed baking sheets with parchment and trace three 7-1/2-inch (19-cm) circles on the paper in pencil, two circles on one sheet and one on the other. Flip the parchment over so the macaroon batter will not touch the pencil marks.

In a stand mixer fitted with a whisk, whip the egg whites and salt on medium-high speed until foamy. Add the sugar gradually, then the almond extract. Scrape down the sides of the bowl, then raise the speed to high and whip until the sugar has completely dissolved and the meringue stands in firm peaks when the whisk is lifted.

Remove the bowl from the mixer. Gently fold in the almonds, then the butter, then the flour.

Divide the mixture evenly among the traced circles and spread into evenly thick 7-1/2-inch (19-cm) rounds. Bake until golden-brown and no longer sticky to the touch, 18 to 20 minutes. If you are using one oven, shift the position of the baking sheets halfway through to ensure even baking.

Remove the baking sheets from the oven and lift the parchment sheets onto a cooling rack. When the meringue tortes are completely cool, carefully peel away the parchment. Don’t worry if they stick a little bit.

Make the filling: In a food processor, blend the ricotta, sugar, brandy, and vanilla until smooth. Transfer to a bowl and gently fold in the whipped cream.

In a bowl, combine the strawberries, sugar, and brandy. Toss gently and let stand 5 minutes.

Place one meringue on a cake stand or platter that will fit in the refrigerator. Top with one-third of the ricotta filling, spreading it evenly to the edges. Arrange half of the berries in an even layer on top of the ricotta. Top with another and half of the remaining ricotta filling, spreading it to the edges. Top the ricotta with the remaining berries in an even layer, then place the third macaroon on top. Spread the remaining ricotta filling on top of the torte, then cover with a cake dome and refrigerate for at least 4 hours or up to 1 day.

Just before serving, garnish the top with the ground pistachios and, if desired, with a mint sprig and sliced strawberry.

NOTE: Toast whole raw almonds in a 325°F (160°C) oven until golden inside, about 25 minutes. Let cool, then grind fine in a nut grinder or food processor.

Suggested Wines:

Thornton Winery~ 2021 Muscat – Typical lovely Muscat aromas of white flowers (citrus blossoms, mild honeysuckle), pineapple, blood orange, and lemon verbena.

Callaway Winery ~ 2021 Muscat – This wine has rich perfumed notes of honey, jasmine, pear blossom, cantaloupe, white peach, and a hint of spicy nutmeg

Vitagliano Winery ~ 2021 Muscat – This wine delicious notes of tropical fruit and honeysuckle

Recipe and photo courtesy of the Wine Institute of California

Sheet-Pan Chicken with Chickpeas, Carrots and Lemon

A Moroccan spice rub seasons these chicken thighs, while the chicken flavors the chickpeas and carrots that cook underneath. The cooked lemon slices will be soft and delicious. but you can set them aside if you prefer. Pair with Temecula Valley Zinfandel.

Ingredients

Spice rub: 

• 1 teaspoon sea salt 
• 1 teaspoon sweet paprika 
• 1 teaspoon ground cumin
• 4 bone-in chicken thighs, about 2 pounds (900 g) 
• 1 can (15 oz/425 g) chickpeas, drained and rinsed 
• ½ pound (225 g) carrots, thinly sliced on the diagonal 
• ½ red onion, thinly sliced from stem to root 
• 1 small lemon, halved lengthwise (quartered lengthwise if large), then sliced 
• 4 cloves garlic, thinly sliced 
• ½ teaspoon ground cumin 
• 1 teaspoon sea salt 
• Extra virgin olive oil 
• 1/3 cup (10 g) coarsely chopped cilantro, plus a few whole leaves for garnish 

Serves 4

Directions

In a small bowl, combine the spice rub ingredients. Sprinkle all over the chicken and set aside. 

Preheat the oven to 425°F (220°C). Line a 9 x 12-inch (23 x 30 cm) rimmed baking sheet with parchment paper. 

In a bowl, combine the chickpeas, carrots, red onion, lemon, garlic, cumin, salt and 1 tablespoon olive oil. Toss to mix, then arrange in the baking sheet in an even layer. Arrange the chicken thighs on top, not touching, and drizzle 1 teaspoon olive oil on top of each one. 

Bake on a center rack for 40 minutes. With tongs, set the chicken aside on a plate. Add the chopped cilantro to the vegetables and stir to mix and moisten everything with the chicken juices. Remake the bed of vegetables and replace the chicken on top. Bake for 5 minutes longer. Remove from the oven and let rest 5 minutes to allow the chicken juices to settle. Tilt the sheet pan and spoon some of the juices over the chicken. 

Transfer to a serving platter or to individual dinner plates and garnish with cilantro leaves.  

Suggested pairings:

Doffo Winery ~ 2019 Zinfandel – This popular Zinfandel is sure to delight the senses with aromas of plum, raspberry, figs, and cherries.

Leoness Cellars ~ 2019 Zinfandel – This wine offers beautiful aromas and flavors of sweet blackberry and boysenberry fruit with hints of vanilla, allspice and black licorice framed by soft tannins and a long, silky finish.

Monte de Oro Winery ~ 2016 Zinfandel – This wine initially offers aromas of raspberries and dried cranberries with a transition to spices – pronounced cinnamon and nutmeg with slight smoky oak.

Peltzer Winery ~ 2017 Zinfandel– This wine offers aromas of pomegranate, red cherry, tart raspberry, black pepper.

Recipe and photo courtesy of The Wine Institute of California

Sheet-Pan Chicken with Chickpeas, Carrots and Lemon

A Moroccan spice rub seasons these chicken thighs, while the chicken flavors the chickpeas and carrots that cook underneath. The cooked lemon slices will be soft and delicious. but you can set them aside if you prefer. Pair with your favorite Temecula Valley Zinfandel.

Serves 4

Ingredients:

Spice rub: 

• 1 teaspoon sea salt 
• 1 teaspoon sweet paprika 
• 1 teaspoon ground cumin (see note above)

• 4 bone-in chicken thighs, about 2 pounds (900 g) 
• 1 can (15 oz/425 g) chickpeas, drained and rinsed 
• ½ pound (225 g) carrots, thinly sliced on the diagonal 
• ½ red onion, thinly sliced from stem to root 
• 1 small lemon, halved lengthwise (quartered lengthwise if large), then sliced 
• 4 cloves garlic, thinly sliced 
• ½ teaspoon ground cumin (see Note above) 
• 1 teaspoon sea salt 
• Extra virgin olive oil 
• 1/3 cup (10 g) coarsely chopped cilantro, plus a few whole leaves for garnish 

Directions:

In a small bowl, combine the spice rub ingredients. Sprinkle all over the chicken and set aside. 

Preheat the oven to 425°F (220°C). Line a 9 x 12-inch (23 x 30 cm) rimmed baking sheet with parchment paper. 

In a bowl, combine the chickpeas, carrots, red onion, lemon, garlic, cumin, salt and 1 tablespoon olive oil. Toss to mix, then arrange in the baking sheet in an even layer. Arrange the chicken thighs on top, not touching, and drizzle 1 teaspoon olive oil on top of each one. 

Bake on a center rack for 40 minutes. With tongs, set the chicken aside on a plate. Add the chopped cilantro to the vegetables and stir to mix and moisten everything with the chicken juices. Remake the bed of vegetables and replace the chicken on top. Bake for 5 minutes longer. Remove from the oven and let rest 5 minutes to allow the chicken juices to settle. Tilt the sheet pan and spoon some of the juices over the chicken. 

Transfer to a serving platter or to individual dinner plates and garnish with cilantro leaves.  

Suggested Pairings:

Chapin Family Vineyards ~ 2019 Zinfandel – Fruit forward, well balanced with flavors of jammy black cherry and rose petals. 

Doffo Winery ~ 2018 Zinfandel –  Aromas of plum, raspberry, figs, and cherries.

Hart Winery ~ 2018 Zinfandel – Aged 12 months in premium American oak and blend with a kiss of Petite Sirah.

Wilson Creek Winery ~ 2019 Bourbon Barrel Zinfandel – This wine displays flavors for plum and dark cherry with a bit of smokiness.

Recipe and photo courtesy of the Wine Institute of California

Wine Country Recipe ~ Popcorn Trio

When it’s movie night – or the big game on TV night, make sure the snacks belong on the highlight reel. With this trio of wine-friendly flavored popcorns, the treats may steal the show. Make one, two or all three if you’re feeling ambitious. Pair with your favorite Temecula Valley Chardonnay or Cabernet Sauvignon.

Ingredients:

Pimentón Popcorn 

•  Stovetop Popcorn from ¼ cup popcorn kernels 
• 1-1/2 tablespoons unsalted butter, melted 
• 1 teaspoon pimentón (Spanish smoked paprika), hot or mild, or paprika 
• ½ teaspoon sea salt 

Put the hot popcorn in a serving bowl. Add the butter, pimentón and salt and toss well.

Porcini Butter Popcorn 

• Stovetop Popcorn from ¼ cup (55 g) popcorn kernels 
• 1-1/2 tablespoons unsalted butter, melted 
• 1-1/2 teaspoons porcini powder or mushroom powder (see Note) 
• ½ teaspoon sea salt 

Put the hot popcorn in a serving bowl. Add the butter, porcini powder and salt and toss well.  NOTE: You can find porcini powder at spice shops and well-stocked supermarkets, or you can make your own by grinding dried porcini to a powder in a spice mill. 

Brown Butter and Parmesan Popcorn 

• 4 tablespoons (60 g) unsalted butter 
• Stovetop Popcorn from ½ cup (110 g) popcorn kernels 
• 1/2 cup (30 g) finely grated Parmigiano Reggiano cheese 
• ¾ teaspoon sea salt 

Melt the butter in a small saucepan over medium-low heat. Continue cooking, swirling the pan often, until the butter stops foaming and hissing, a sign that most of the moisture has evaporated. At that point, the melted butter will begin to turn golden-brown and smell nutty. Remove from the heat. Put the hot popcorn in a serving bowl and pour the warm brown butter over the popcorn, leaving any dark solids at the bottom of the pan. Add the cheese and salt and toss well.  

Directions:

General stovetop popcorn preparation: Put 1 tablespoon vegetable oil and 3 to 4 popcorn kernels in a heavy saucepan. Cover, leaving the lid slightly ajar, and place over medium heat. When the kernels pop, add ¼ cup (55 g) popcorn kernels and recover, leaving the lid slightly ajar so steam can escape. Cook over medium heat, shaking the saucepan occasionally, until you no longer hear kernels popping. Makes about 7-1/2 cups (1.75 liters). 

Suggested Pairings:

Altisima Winery ~ 2019 Chardonnay – Aged in half stainless steel and half new French oak barrels, this full-bodied Chardonnay is the perfect white wine for the red wine drinker, boasting strong oak aromatics, a creamy texture, and a butter finish.

Baily Winery ~ 2018 Cabernet Sauvignon –  Offers warm, rich tones with subtle, herbaceous qualities and a hint of mint. 

Oak Mountain Winery ~ 2021 Chardonnay – This chardonnay is more creamy, buttery, and oaked with French oak imparting rich flavors of vanilla, butterscotch, crème brulee and caramel.

Thornton Winery ~ Limited Reserve Cabernet Sauvignon -Very classic berry and pepper aromas came forth while subtle herbaceous notes meld with the warm toasty aromas from the oak.

Recipe and photo courtesy of The Wine Institute of California

A Duo of Delicious Spreads

If you’re entertaining, these simple and delicious spreads might be just what you’re looking for. Serve these wine-friendly spreads individually or as a colorful duo with a basket of flatbread crackers, crostini or pita crisps. Pair with your favorite Temecula Valley Sparkling Wine or Sparkling Rosé.

Ingredients:

Creamy Roasted Red Pepper and Feta 

• 1 large roasted red bell pepper, skinned and seeded 
• 6 ounces (scant 1 cup/180 g) feta  
• 1 large garlic clove 
• 1/2 teaspoon dried oregano 
• Hot red pepper and sea salt to taste 

Spinach, Cilantro and Tahini Spread 

• 1 cup (1.5 oz/45 g) packed baby spinach leaves (no stems) 
• ½ cup (65 g) frozen peas (no need to thaw) 
• 1 green onion, white and pale green part only, sliced 
• 6 to 8 sprigs cilantro, no thick stems 
• 1 small garlic clove, sliced 
• 2 tablespoons (30 g) tahini 
• Sea salt 
• Lemon juice, as needed 

Directions:

Creamy Roasted Red Pepper and Feta 

In a food processor, puree all ingredients until fully blended. The mixture will be soft. Chill slightly to firm it. 

Spinach, Cilantro and Tahini Spread 

Put the spinach, peas, green onion, cilantro and garlic in a food processor and process until finely chopped. Add the tahini and a large pinch of salt and blend until smooth. Taste for salt and add a few drops of lemon juice if needed to brighten the flavor. 

Suggested Pairings:

Callaway Winery ~ NV Sparkling Bella Rosé – Elegant in both color and flavor, this charming wine greets you with juicy peach aromas touched with spicy white pepper. 

South Coast Winery ~ Extra Dry Brut – Delicate apple and berry with toasty yeast notes.

Thornton Winery ~ NV Brut – A blend of primarily Chardonnay and Pinot Blanc, giving our wine exciting, crisp fruit characters while taking on a clean and straightforward yeast flavor from the lengthy tirage time. 

Wilson Creek Winery ~ Rosé Sparkling Wine – Crisp, elegant and flavorful.

Recipe and photo courtesy of the Wine Institute of California.

Maple Almond Shortbread Cookies

Indulge your sweet tooth with these Canadian-inspired maple almond shortbread cookies. Local maple syrup sweetens these easy and buttery cookies while sliced almonds provide a delicious savory crunch. Pair with your favorite Temecula Valley Chardonnay or Sparkling Wine.

Ingredients:

• 1 cup room temperature butter
• 1 1/2 cups all-purpose flour
• 1/2 cup icing sugar
• 2 tbsp Maple syrup
• 1/4 cup finely chopped almonds
• 1/8 cup slivered or sliced almonds for topping after cookies are rolled and cut
• 1/2 cup icing sugar or all-purpose flour for rolling

Directions:

Preheat oven to 350 F degrees

Toss the 1/8 cup of slivered or sliced almonds into a small strainer over your mixing bowl.  Sprinkle the icing sugar over the almonds and mix until almonds are lightly coated, and sugar has fallen into the mixing bowl below. Set aside the sugar-coated almonds

Add butter, flour, maple syrup, and chopped almonds to icing sugar and mix until all ingredients are fully incorporated.

Cover with saran wrap or clean towel and place in refrigerator for 15 to 20 min.

Take the dough out and lightly dust the rolling surface with icing sugar or flour.

Roll dough out to about 2 mm thick and cut into desired shapes.  Transfer to a baking sheet lined with a piece of parchment paper or silicon sheet.

Sprinkle sugared almonds on top of cut cookies and bake for 10 to 15 min or until golden brown.

Suggested Pairings:

Altisima Winery ~ 2019 Chardonnay – Boasting strong oak aromatics, a creamy texture, and a butter finish.

Bottaia Winery ~ 2019 Spumante – This 2019 vintage Spumante was made in the Cremant style lending both bright acidity with a balanced creaminess.

Lorenzi Estate Winery ~ 2019 Chardonnay – This chardonnay offers nuances of slightly toasted oak, meyer lemon, vanilla and pineapple.  

Wilson Creek Winery ~ Brut Sparkling Wine -Light and refreshing, and very fun!

Recipe and photo courtesy of The Wine Institute of California