Food & Drink Recipes

Edible Centerpiece Vegetable Crudités with Greek Goddess Dip

Create an edible centerpiece of vegetables for your next dinner party, served with our zesty, Greekinspired herb dip. This easy recipe makes the perfect food and wine pairing appetizer to complement the bright acidity and fresh fruit flavors of Jordan Chardonnay.

Ingredients

• 2 large carrots, peeled and cut into 3” batons or a bunch of baby carrots • 1 English cucumber, peeled and cut into 3” batons • 1 red bell pepper, seeded and cut into batons or triangles • 2 celery spears, peeled and cut into 3” batons • 1 bunch of radishes, washed and trimmed (larger radishes may be sliced or halved) • 1 basket cherry tomatoes • A selection of your favorite herb sprigs and lettuce leaves (such as basil, radicchio and endive)

For the dip • ¾ cup plain Greek yogurt • 1 cup sour cream • ¼ cup parsley leaves, chopped • 1 Tbsp mint, chiffonade (shredded) • 2 Tbsp dill, chopped • 1 Tbsp tarragon, chopped • 1 tsp dried leaf oregano, crumbled • ½ tsp ground cumin • 1 Tbsp fresh lemon juice • 2 lemons, zested • ¼ cup capers, drained and chopped • salt and pepper to taste • Jordan Extra Virgin

Olive Oil to garnish

Instructions

yields 2 cups

Rinse and cut the vegetables into small bitesize shapes. Arrange in bento boxes or a divided dish that can be used as a centerpiece. To prepare the crudités in advance, place the cut vegetables in zip-lock bags or an airtight container, cover with moist paper towels and store in the refrigerator for up to two days.

In a large bowl, whisk together yogurt, sour cream, herbs, cumin, lemon juice, lemon zest, and capers in a bowl. Season with salt and pepper; cover and refrigerate until ready to serve.

Prior to serving, stir dip, transfer to a decorative bowl and garnish with a drizzle of extra virgin olive oil.

Also try with our authentic hummus or grilled eggplant baba ganoush.

— Jordan Winery

Jordan Olive Oil Ice Cream

With its delicate flavors of citrus and flowers, the Jordan Estate Extra Virgin Olive Oil is the perfect accompaniment to this olive oil ice cream recipe.

Ingredients

• 1¾ cups whole milk • ¼ cup cream • ½ cup sugar • Pinch of salt • 4 egg yolks • ¼ cup Jordan Extra Virgin Olive Oil

Instructions yields 1 quart

In a medium saucepan, heat milk, cream, sugar and salt over medium heat until reaching a slow boil.

In a medium bowl, temper the eggs by slowly whisking half of the hot liquid into the yolks. Slowly whisk the hot liquid and egg mixture back into the saucepan. With the heat on low, continue whisking until the base slightly thickens.

Using a chinoise or fine strainer, strain the base into a medium bowl set directly over an ice bath. Stir in olive oil.

Allow the base to cool completely (or refrigerate overnight for a creamier texture). Spin in an ice cream machine, following the manufacturer's directions. Transfer ice cream to an airtight container and freeze for 3-4 hours, or until firm.

To serve, scoop ice cream into bowls and add a sprinkle of sea salt and a drizzle of Jordan Olive Oil.

— Jordan Winery

Kris Allen’s Bloody Mary

Whether you’re hosting a socialdistanced barbecue or making a Sunday brunch for two, these spicy and savory Bloody Marys will have you and your guests coming back for more.

Ingredients

• 2/3 part V8 • 1/3 part Clamato • 2 oz. Vodka (bacon flavored if you can find it!) • Old Bay seasoning to taste • Beef bullion to taste • Horseradish to taste • Worcester Sauce to taste • Lemon juice to taste • Tabasco to taste

Instructions

Mix all ingredients in a drink mixer. Garnish, on a skewer, with shrimp, celery, green olives filled with garlic, bacon, black olives, jalapeño pepper and a lemon wedge. — Kris Allen

Food recipes and photos sponsored by Jordan Vineyard & Winery. 707-431-5286 1474 Alexander Valley Road, Healdsburg www.jordanwinery.com