Fort Ross Vineyard

Ingredients:

5 pounds bone-in beef short ribs, cut into 2 1/2-in. pieces

1 sweet apple, peeled and cored

1/2 cup soy sauce

1/4 cup dry sherry

1/3 cup sugar

1/2 teaspoon pepper

1-in.-long piece fresh ginger, peeled and thickly sliced

2 large garlic cloves, chopped

1 shallot, chopped

3 large carrots, peeled and trimmed

1 1/2 pounds purple-top or Tokyo turnips (see Tokyo Turnips, below), peeled and trimmed

6 green onions, divided

1 teaspoon toasted sesame seeds

1 teaspoon toasted sesame oil

Instructions:

1. Put ribs and 5 cups water in a wide 8- to 10-qt. pot and bring to a rolling boil over medium-high heat (ribs will not be completely covered). Skim any foam that rises to the top and boil for 5 minutes. Reduce heat to medium-low and simmer 1 hour, partially covered and stirring occasionally, skimming any foam and fat that rise to the top.

2. Coarsely shred apple and add to pot with soy sauce, sherry, sugar, pepper, ginger, garlic, and shallot. Continue to cook, partially covered and stirring occasionally, until ribs are tender when pierced with tip of a small knife, about 1 hour; skim fat during cooking.

3. Meanwhile, cut carrots into 2-in.-long pieces. Cut purple-top turnips in half, then into 1-in.-thick wedges (leave Tokyo turnips whole). Cut 4 green onions into 2-in.-long pieces and thinly sliver remaining onions; set slivered onions aside.

4. Add carrots, turnips, and the 2-in. pieces of green onion to pot. Continue to cook, partially covered and stirring occasionally, until vegetables are tender, 20 to 30 minutes. Carefully tip pot and skim off as much fat as possible from liquid with a wide metal spoon.

5. Stir in sesame seeds and sesame oil. Serve sprinkled with slivered green onions.

Recipe notes:

Make ahead: Through step 2 up to 1 day, chilled; lift off and discard fat before reheating.

Tokyo Turnips: These sweet, tender little globes, available at farmers' markets, are starting to show up in grocery stores.

 Pair with our 2021 Pinot Noiir »

Ingredients:

1 medium onion, sliced

1 bulb of fennel, sliced

1 head of cauliflower, roughly chopped

1 teaspoon fresh thyme, finely chopped

4 garlic cloves, chopped

8 oz cremini mushrooms,sliced

4 oz shiitake mushrooms, sliced

4 oz maitake mushrooms, roughly chopped

1 cup white wine

2 cups heavy cream

3 qt vegetable stock

4 oz unsalted butter, cubed

1 bunch chives, chopped

Salt to taste

White pepper to taste

Crème friache for garnish

Instructions:

1. Over medium heat in a large stockpot, sweat the onions, fennel, and cauliflower in the butter for about 15 minutes until vegetables are soft. Stir often to avoid browning the vegetables

2. Add mushrooms, garlic, and thyme. Sweat for another 10 minutes, stirring often

3. Deglazed with white wine. Let wine cook off for 1 minute

4. Add stock and cream and simmer for 15 minutes.

5. Purée the soup with either an Immersion blender, or regular blender.

6. Season to taste

7. Pour soup into a bowl, and top with crème fraiche and chopped chives. Enjoy!

 Pair with our 2021 The Terraces Pinot Noir »

Ingredients:

Chili:

1 cup each dried pinto beans and dried kidney beans, sorted of debris and rinsed, and soaked separately for two nights in 3 cups water each

1 oz each dry guajillo chile and dry ancho chile, stemmed and seeded, and soaked separately overnight in 1 1/2 cups hot water each

1 tbsp 90/10 canola and olive oil blend

3 ½ cups cups diced yellow onion

1 ½ cups cups diced carrot

2 cups diced bell pepper

3 oz jalapeño chile, seeded and diced

4 garlic cloves, minced

 2 ½ tsp salt

1 tsp sweet paprika 

1 tsp smoked paprika 

1 tbsp chili powder 

½ tsp cayenne 

½ tbsp cumin 

1 tsp black pepper 

2 tbsp onion powder 

2 tbsp tomato paste 

½ can crushed tomatoes 

4 ½ tbsp apple cider vinegar 

2 oz canned chipotle chiles in adobo 

1 ½ tbsp tbsp. brown sugar 

1 cup fresh corn kernels 

3 tbsp finely chopped dark chocolate (80% cacao) 

Sour cream, sliced green onion, pepitas, parmesan crisps, for garnish (optional)

Brown butter maple corn bread:

11 tbsp unsalted butter

 ½ cup maple syrup 

2 ½ cups buttermilk 

4 eggs 

1 ½ cups cornmeal 

1 cup all-purpose flour 

3 tsp baking powder 

2 tsp salt 

1 tsp baking soda

Instructions:

Chili:

1. Drain and rinse beans; set aside. Drain chiles and reserve 1/2 cup of each soaking liquid; set aside.

2. Heat a large pot over medium-low heat. Add oil, then onion, carrot, bell pepper, jalapeño, garlic, and 1/2 tsp. salt. Stir frequently on medium-low heat until liquid is released and vegetables start to stew down.

3. Add the paprikas, chili powder, cayenne, cumin, black pepper, onion powder, tomato paste, beans, and tomatoes and stir to incorporate.

4. In a medium bowl, use an immersion blender to purée the chiles, the reserved chile soaking liquids, 1 1/2 tbsp. vinegar, the chipotle in adobo, brown sugar, 1 1/2 tsp. salt, and 3 tbsp. water. Add mixture to pot, bring to a simmer, and simmer lightly for 1 1/2 hours.

5. Add corn and 1/3 cup water to pot, bring back to a simmer, and let simmer lightly for 1 hour.

6. Remove pot from heat. Stir in the chocolate, 1/2 tsp. salt, and the remaining 3 tbsp. vinegar. Serve warm, topped with garnishes, if using.

Cornbread: 

1. Preheat oven to 375°. Cut butter into cubes, then brown the butter in a cast-iron skillet over medium heat. Swirl butter all over the sides and corners of pan. Pour butter into a large bowl. Place the skillet in the oven to heat before baking.

2. Whisk syrup into the brown butter. Whisk buttermilk into the mixture (which should be cool to the touch at this point). Whisk in eggs until smooth.

3. In a medium bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Whisk into wet ingredients until just incorporated.

4. Remove skillet from oven. Pour batter into skillet and bake until a toothpick comes out clean, 25 to 30 minutes. 

Pair with our 2021 Stagecoach Road Pinot Noir »

Ingredients:

10 ounces baby spinach

2 tablespoons extra-virgin olive oil, plus more for brushing

2 garlic cloves, minced

1 teaspoon anchovy paste (optional)

Salt

1 pound sweet or hot Italian sausages (or a combination of both), casings removed

4 slices of provolone cheese

1/4 cup sun-dried-tomato pesto

4 round ciabatta rolls, split and toasted

Instructions:

1. In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.

2. In the same skillet, heat the 2 tablespoons of olive oil until shimmering. Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds.

3. Light a grill or preheat a grill pan. Using slightly moistened hands, form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer. Spread the pesto on the rolls. Top with the burgers and spinach and serve.

Pair with our 2021 Top of Land Pinot Noir »

Ingredients:

1 tablespoon vegetable oil

6 bone-in, skinless chicken thighs

3 cloves garlic, minced

2/3 cup apple cider vinegar

1/3 cup soy sauce

1 teaspoon whole black peppercorns

1 bay leaf

Instructions:

1. Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.

2. Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.

3. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.

Pair with our 2018 The Terraces Pinot Noir »

Ingredients:

1 (6-ounce) bunch Lacinato kale

6 thick-cut bacon slices

1 small (about 8-ounce) red onion, thinly sliced (about 2 cups)

1 (1-pound) whole rotisserie chicken, pulled into 1-inch pieces (about 3 cups)

1 pound potato gnocchi, or one (1-pound) package refrigerated or frozen potato gnocchi

1 tablespoon grated lemon zest (from 2 lemons)

½ teaspoon fine sea salt

½ teaspoon black pepper

½ ounce Parmesan cheese, shaved (about 1/4 cup)

Instructions:

1. Remove stems from kale, and chop stems (you should have about 3/4 cup); chop kale leaves (you should have about 6 cups). Set chopped stems and leaves aside until ready to use.

2. Cook bacon in a large skillet over medium until crispy, about 8 minutes, turning halfway through cooking time. Remove skillet from heat; do not wipe clean. Transfer bacon to a paper towel-lined plate; let stand until cooled, about 5 minutes. Cut into 1/2-inch pieces; set aside.

3. Heat bacon drippings in skillet over medium. Add onion and kale stems; cook, stirring occasionally, until onion is softened and kale stems are lightly browned, about 5 minutes. Stir in kale leaves, and cook until wilted, 2 to 3 minutes. Add chicken, and toss with onion and kale; cook, stirring occasionally, until heated through, about 2 minutes.

4. While onion and kale are cooking, bring a large pot of boiling salted water to a boil over medium-high; add gnocchi, and boil until gnocchi float to the surface, about 3 minutes. Drain well. Add gnocchi to chicken mixture in skillet, and toss. Stir in lemon zest, salt, pepper, and reserved bacon. Divide gnocchi mixture evenly among 4 bowls, and top evenly with Parmesan.

Pair with our 2019 "FRV" Pinot Noir »