Recipes

Farmers Fried Rice

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

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

Mushroom, Kale & Butternut Squash Pasta

As the weather turns chilly and the crisp autumn air has us gathering around a warm fire at night, this comfort food dish will be a sure hit that it will have you making it again and again. This Autumn-inspired pasta showcases the best of the harvest season and pairs perfectly with a loaf of fresh crusty bread. Pair with your favorite Temecula Valley Cabernet Sauvignon.

Serves 4

Ingredients:

• 3 oz butter
• 1/2 cup chopped oyster mushrooms or shitake
• 1/2 cup sliced cremini mushrooms
• 2 tbsp minced garlic
• 1/4 cup diced white onion
• 2 cups shredded kale
• 1 cup small of diced butternut squash
• 2 oz white wine
• 2 cups 35% cream
• 1 cup shredded smoked gouda cheese
• 2 tsp salt
• 1 tsp pepper
• 6 cups cooked bowtie pasta
• 1/2 cup chopped green onions
• 1/4 cup toasted almonds

Directions:

1. In a large frying pan (big enough for all ingredients) heat butter.
2. Cook onions, garlic, and diced squash on medium heat until onions are soft and starting to brown.
3. Add mushrooms and cook on medium for about 5 min.
4. Add white wine and stir. The wine should clean the bottom of the pan up and incorporate all that goodness.
5. Add kale, cream, cheese salt, and pepper. Cook till cheese is melted and kale is wilted slightly. (Approx 3 min)
6. Add pre-cooked noodles and toss together. Cook for another 3 min on medium to re-heat noodles.
7. Serve and top with toasted almonds and chopped green onions.

Suggested Pairings:

Bel Vino Winery ~ 2018 Cabernet Sauvignon – Bold & smooth. This elegant wine has aromas & flavors of blackberry, blueberry & Dried cherry.

Foot Path Winery ~ 2018 Cabernet Sauvignon – This wine’s delicious full-body gives it the qualities that makes it so beloved worldwide. This wine can be enjoyed in its youthful stage or when it is aged to perfection.

Lorimar Winery ~ 2018 Cabernet Sauvignon – Truly the holy grail of wine, with complexity to spare; perfumes of black plums, medjool dates, root beer leaf and cedar mingled with black peppercorn and the weathered leather of a whip.

Ponte Winery ~ 2017 Reserve Cabernet Sauvignon – Red berry mix aromas and a touch of roasted red pepper, black pepper and a touch of cedar at the finish with graphite.

Recipe & photo courtesy of the Wine Institute of California

Blue Cheese and Walnut Stuffed California Figs

Figs, blue cheese and walnuts soar in this wine-friendly appetizer. Invite a few friends to drop by, then assemble this super simple hors d’oeuvre with juicy California figs, creamy blue cheese, toasted walnuts and a drizzle of honey. It’s an easy app that’s ready in five minutes, max. Pair with your favorite Temecula Valley Cabernet Sauvignon or Chardonnay.

Serves 8

Ingredients:

• 8 fresh California figs, halved  
• ¼ pound (125 g) blue cheese, such as Point Reyes Farmstead Original Blue or Bay Blue 
• ½ pound (250 g) walnuts, toasted and chopped 
• Honey for drizzling 

Directions:

Cut the figs in half. Cut a small slice off the curved side so the figs stay stable. Place the figs on a serving plate and top each fig with a nugget of blue cheese. Sprinkle generously with the walnuts. Drizzle with honey. Serve immediately.    

Suggested Pairings:

Avensole Winery ~ 2020 Chardonnay – Notes of tropical fruit are balanced with minerality and stone fruits as they greet the palate, followed by a luxurious, creamy vanilla finish.

Chapin Family Vineyards ~ 2018 Cabernet Sauvignon – Provides an array of smooth flavors such as blueberry, mocha, plum and vanilla. 

Monte De Oro Winery ~ 2017 Cabernet Sauvignon – Classic black cherry, plums, and craisins come alive when you start drinking it, with brown sugar, black pepper, and fennel rounding out the taste.

Peltzer Winery ~ 2019 Chardonnay – Yellow apple, apricot, and lemon meringue pie.

Recipe and photo courtesy of CA Grown and the Wine Institute of California

Grilled Fish Tacos

You can use any kind of fish for these grilled tacos, or shrimp if you prefer. Pacific halibut is lean, with thick flakes, and easy to grill. Offer the salsa separately so lovers of spicy food can add as much as they like, and others can pass. Of course, pair with your favorite Temecula Valley Rosé or Sauvignon Blanc.

Serves 4

Ingredients:

• Scant ½ teaspoon whole cumin seed or ground cumin 
• ¾ teaspoon sea salt 
• Scant ½ teaspoon paprika 
• 1 pound skinless Pacific halibut, preferably in 1 piece 
• Olive oil 
• 1 heart of romaine, dark green outer leaves removed 
• 1/3 cup crema (Mexican-style sour cream) or sour cream 
• Canned chipotle chile en adobo or chipotle hot sauce, optional 
• 8 corn tortillas 
• 16 cherry tomatoes 
• 1 small avocado, halved, pitted, and sliced lengthwise 
• Coarsely chopped cilantro 
• Salsa verde, store-bought or homemade 

Directions:

If using whole cumin seed, toast it in a small dry skillet over medium heat until it darkens and becomes fragrant. Let cool, then pound fine in a mortar or grind in a spice grinder. In a small bowl, combine the cumin, salt, and paprika. Brush the fish all over with olive oil, then season with the spice mix. Refrigerate on a plate for 30 minutes. 

Prepare a hot charcoal fire or preheat a gas grill to high. 

Cut the romaine in half lengthwise, then slice thinly crosswise. Set aside. Put the crema in a small bowl. Whisk in enough cold water to make it thin enough to drizzle. If desired, whisk in finely minced chipotle chile or hot sauce to taste. 

Wrap the corn tortillas in aluminum foil or a clean kitchen towel. Bring an inch of water to a boil over high heat in the bottom of a steamer. Put the tortilla package in the steamer basket, cover, and steam for 1 minute. Then turn off the heat and let stand for 10 minutes.  

In a small bowl, toss the cherry tomatoes with enough olive oil to coat them lightly. Season with salt. Put them on a small heatproof stainless grill tray or other heatproof baking dish and set on the grill directly over the flame. Cook until the tomatoes are sizzling and lightly charred, about 3 minutes. Set aside. 

Place the halibut on the grill rack and grill without turning until the flesh just flakes, 8 to 10 minutes, depending on thickness. Transfer to a platter and divide the fish into 8 pieces of roughly equal size. 

To assemble the tacos, put 2 hot tortillas on each of 4 plates. Top each tortilla with some of the shredded romaine, then with a piece of fish. Divide the tomatoes and avocado slices among the tacos. Drizzle crema over the fish, top with cilantro and put a lime wedges on each plate. Serve immediately, passing the salsa verde separately. 

Suggested Pairings:

Briar Rose Winery ~ 2019 Rosé Fume

Frangipani Winery ~ 2019 Sauvignon Blanc

Mount Palomar Winery ~ 2017 Sangiovese Rosé

Vindemia Winery ~ 2018 Sauvignon Blanc

Recipe & photo courtesy of the Wine Institute of California

Grilled Pork Shoulder Chops with Nectarine Slaw

If you have grill duties this 4th of July, show everyone you have the right stuff with these succulent pork chops. Shoulder chops aren’t as common as loin chops so you may need to ask a butcher to cut them for you. They have more flavor, and this garlicky rub guarantees that they will be a dish you want to make all summer long. Juicy California nectarines make this slaw a standout. Pair with your favorite Temecula Valley Cabernet Sauvignon or Zinfandel.

Serves 4

Ingredients:

Rub: 

• 2 teaspoons dried oregano, crushed between your fingers 
• 1-1/2 teaspoons kosher or sea salt 
• ¾ teaspoon garlic powder 
• ¾ teaspoon ground fennel 
• ¾ teaspoon paprika  
• 4 bone-in pork shoulder blade chops, about 8 ounces (225 g) each and ½ inch (1.25 cm) thick 
• 1 tablespoon extra-virgin olive oil 

 Dressing: 

• ¼ cup (60 ml) extra virgin olive oil 
• 2 tablespoons apple cider vinegar, or more as needed 
• 2 teaspoons honey  
• Kosher or sea salt and freshly ground black pepper 

 Slaw: 

• ½ pound (225 g) green cabbage, cored and very thin sliced 
• ¼ pound (115 g) radicchio, cored and very thinly sliced 
• 1 large carrot, peeled and grated 
• 1/3 cup (40 g) minced green onion, white and pale green parts only 
• 1/3 cup (40 g) toasted slivered almonds 
• 1 large ripe but firm nectarine, very thinly sliced 

Directions:

In a small bowl, combine all the rub ingredients. Brush the chops on both sides with the olive oil. Sprinkle both sides of the chops with the rub, pressing it into place with your fingers. Place the chops on a rack set over a tray and refrigerate, uncovered, for 8 to 24 hours. Bring to room temperature before grilling. 

Make the dressing: In a small bowl, whisk together the oil, vinegar, honey, and salt and pepper to taste. 

Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high.  

Make the slaw: In a large bowl, combine the cabbage, radicchio, carrot, green onion, almonds, and nectarine. Toss to mix. Add enough of the dressing to coat the slaw lightly; you may not need it all. Toss gently and taste for seasoning. 

Grill the chops about 5 minutes per side for medium doneness. Let rest 5 minutes to allow the juices to settle, then serve with the slaw. 

Suggested Pairings:

Bella Vista Winery ~ 2016 Cabernet Sauvignon – Deep red color that highlights flavors of blackberries and cassis.

Leoness Cellars ~ 2018 Cellar Selection Zinfandel – Offers beautiful aromas and flavors of sweet black fruit with hints of vanilla, allspice and black licorice framed by soft tannins and a long, silky finish.

Masia de la Vinya ~ 2016 Cabernet Sauvignon – Rose petals, baked cherry pie, slight bite of white pepper.

Wiens Family Cellars ~ 2019 Dualis – While being a true 50/50 split, our 2019 Dualis shows more classic notes of Zinfandel, with the Cabernet playing a supporting role.

Recipe and photo courtesy of the Wine Institute of California.