A Summery Menu With California Wines
There’s nothing like a chilled glass of wine on a warm summer day. Or better still, enjoying that wine with a light and fresh seasonal meal. The folks at the Wine Institute in Sacramento, CA, have some great ideas for pairing wine country-inspired dishes made with fresh produce and other sustainable ingredients with California wines.
The Wine Institute, an association of 1,000 California wineries and wine-related businesses, focuses on sustainable winegrowing and promoting awareness of and appreciation for California wines. The organization partners with Visit California to showcase the state’s diverse and abundant wine and food offerings. These are some of their favorite spring and summer dishes that pair beautifully with sustainably produced California wines.
Shaved Asparagus and Arugula Salad with Ricotta Salata
Ingredients
Dressing:3 tbsps. Extra virgin olive oil1 tbsp. Lemon juice½ tsp. Vietnamese fish sauce1 Small clove garlic very finely minced or gratedKosher or sea salt and freshly ground black pepperSalad:½ lb. 250 g Thick asparagus spears (weight after trimming)3 oz. 90 g Baby arugula3 oz. Ricotta salata cheese
Instructions
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, fish sauce and garlic. Season to taste with salt and pepper.
Working with one asparagus spear at a time, lay the spear flat on a work surface and shave it lengthwise into thin ribbons with a sharp vegetable peeler. Put the asparagus in a salad bowl with the arugula. With a cheese plane or vegetable peeler, shave about 3 oz. (90 g) of cheese—or as much as you like—into the bowl.
Add enough dressing to coat the salad lightly; you may not need it all. Toss gently, taste for seasoning, and serve immediately.
Notes
Pairs with a California chardonnay or pinot gris; serves 4.
Farmers Fried Rice
Ingredients
2 cups Cooked white or brown rice – allow to cool to room temperature2 Eggs1 tbsp. Cooking oil vegetable or canola½ cup Shredded red cabbage½ cup Chopped green onion1 tbsp. Minced ginger1 tbsp. Minced garlic½ cup Sliced shitake mushrooms¼ cup Chopped celery½ cup Chopped kale½ cup Sliced orange or red peppers½ cup Cooked green fava beans or edamame beans2 tbsp. Sesame oil2 tbsp. Soy sauce2 tbsp. Orange juice1 tsp. Chili flakes1 tsp. Salt1 tsp. Pepper1 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.
Notes
Pairs with chilled rosé or pinot gris.
Fish Tacos with Radish Avocado Relish
Ingredients
cup 5 oz./140 g Red radishes, cut into small dice1 Large ripe, firm avocado, cut into small dice1 Anaheim chile pepper, cut into small dice3 tbsps. 45 ml. Thinly sliced spring onion2 tbsps. 30 ml. Minced cilantro leaves2 tbsps. 30 ml. Fresh lime juice¼ tsp. 1.25 ml. Salt2 tbsps. 30 ml. Extra virgin olive oil, divided1 ¼ lbs. 565 g Cod filletsSalt and freshly ground black pepper8 7-inch/18 cm. Corn tortillas6 oz. 170 g Feta cheese, crumbled
Instructions
Mix the radishes, avocado, Anaheim pepper, spring onion, cilantro, lime juice, and measured salt in a medium bowl.
Preheat the oven to 400°F (200°C).
Coat a baking sheet with 1 tbsp. (15 ml.) of the olive oil.
Place the fish on the baking sheet. Drizzle with the 1 remaining tbsp. of olive oil.
Sprinkle the fish with salt and freshly ground pepper.
Bake for 10 minutes, or until the fish is cooked through.
While the fish is cooking, arrange the tortillas on another baking sheet, partially overlapping if necessary.
Remove the fish from the oven when done.
Heat the tortillas in the oven for 3 minutes.
Remove the tortillas from the oven. Divide the fish into 8 portions. Top each tortilla with a spoonful of feta and a portion of fish. Top the fish with radish relish.
To serve, arrange 2 tacos on each plate.
Notes
Pair with California sparkling wine or sauvignon blanc; makes 8 tacos.
Grilled Peaches with Ice Cream and Honey Walnuts
Ingredients
4 Large ripe but firm peaches halved and pitted2 tbsps. 30 ml. Neutral cooking oil like canola or grapeseed oil1 pint 0.5 L Vanilla ice cream1 cup 128 g. California walnuts2 tbsps. 30 ml. Butter¼ cup 60 ml. Honey¼ tsp. 1 ml. Kosher salt
Instructions
Heat grill to medium-low or grill pan over medium heat.
Brush cut sides of peaches with oil.
Place peach halves on grill, cut sides down and grill for 3-4 minutes until gently charred.
Turn peaches over and grill other side until peaches are soft and warmed through.
Remove peaches from grill to a plate and allow to rest.
While peaches are grilling, make honey walnuts:
Heat butter in sauté pan over low heat until bubbling.
Add honey, salt and stir until combined. Add walnuts and stir to coat.
Cook until walnuts are toasted and honey and butter are almost completely absorbed.
Transfer walnuts from pan to parchment paper, spread walnuts out and allow to cool.
When ready to serve: Place a scoop of ice cream in a small bowl or dish with high sides.
Spoon two grilled peach wedges around each scoop of ice cream.
Top each serving with ¼ of prepared honey walnuts.
Notes
Pair with a sweet California muscat or late-harvest riesling; serves 4.
Grilled peaches will keep in an airtight container in the refrigerator for up to 1 day. Honey walnuts will keep in an airtight container in the refrigerator for up to 1 month.
Recipes courtesy of Discover California Wines/California Wine Institute
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