Today, they continue to build on Judy's 25 year legacy of excellence to bring you both award-winning sparkling wines as well as highly-lauded varietal wines. Visit J Vineyards & Winery today at
jwine.com.
Recipes for Our Tasting & Pairing Menu of the Night!
Roasted Chestnut - Fennel Soup
3 tablespoons unsalted butter
1 medium onion, chopped
2 leeks (white and pale green parts only), chopped
½ teaspoon minced garlic
½ fennel bulb, stalks and core discarded and bulb coarsely chopped
¼ teaspoon nutmeg
1 tablespoon thyme, chopped fine
2 cups roasted, shelled, and skinned chestnuts(1 lb in shell or 14 oz bottled whole)
4 cup chicken broth
1 bay leaf
1/4 cup half-and-half
Kosher salt and white pepper to taste
1 bunch chives, chopped fine
White truffle oil as needed
Place a 5-quart stock pot over medium heat, then add first six ingredients and cook until softened. Add chestnuts and cook for 2 minutes. Stir in chicken broth and bay leaf, bring to a simmer and cover, cook for 20 minutes. Remove from heat; add half and half. Purée soup in batches in a blender until smooth. Return soup to pot and heat to desired temperature. Garnish with chives and truffle oil.
Serves 6-8
Serve with J Cuvée 20 Brut NV, Russian River Valley
Dungeness Crab Caskets with Melted Leeks
Caskets:
1 sheet puff pastry
Preheat oven to 425º.
Cut pastry into 1-inch by 2-inch rectangles. Carefully score top in a crosshatch pattern. Bake until golden brown, about 15 minutes. Cut in two, creating a top and bottom.
Dungeness Crab:
½ pound Dungeness crab meat, picked through to remove shell
Extra virgin olive oil as needed
Lightly dress crab with oil; refrigerate until ready to assemble.
Melted Leeks:
3 cups cleaned leeks, white part only, sliced thin
1 tablespoon chopped thyme
4 ounces butter
½ cup heavy cream
¼ cup Crème Fraîche
Salt and Pepper to taste
Melt butter in heavy bottomed pot over very low heat; add leeks and thyme, cover. Cook till leeks are tender, about 1-2 hours, stirring to ensure no browning. Add cream and bring just to a simmer. Pour into blender and purée. Strain through a Chinois. Let cool and stir in Crème Fraîche.
To serve, spoon leek mixture on bottom half of casket. Add crab and cover with lid.
Makes about 30-40 pieces
Serve with J Cuvée 20 Brut NV, Russian River Valley
Apple-Apricot Scone, Granny Smith Apple Butter, Crème Fraîche
Scones:
Yields 24 one and half inch triangle scones
2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 ounces cold butter, cubed
1 egg
1/2 cup cream
1/3 cup diced dried apple
1/4 cup diced dried apricot
Preheat oven to 425º. Combine flour, sugar, baking powder, and salt in mixer. Once mixed add butter one cube at a time. Then add egg, cream and blueberries. Roll dough to ½ inch thick and cut into desired shape. Place on a greased sheet tray and bake for 12 minutes.
Apple Butter:
5 pounds Granny Smith Apples, peeled, cored and diced
1 cup apple cider vinegar
2 tablespoons orange juice
Bouquet Sachet*
1 cup brown sugar
1 cup honey
In a large heavy bottomed pot place apples, cider vinegar and orange juice; bring to a boil. Reduce heat to a simmer and cover. Stir occasionally, until apples are soft, 40-50 minutes. Add sachet, sugar and honey. Cook partially covered, over very low heat. Stir occasionally, until apples fall apart (resembling sauce) about 1 ½ to 2 hours. Remove from heat and let cool before storing in refrigerator.
*To make Bouquet Sachet:
1 cinnamon stick
6 whole cloves
4 whole allspice
2 teaspoons dried lavender
Place above ingredients in cheesecloth. Secure with cooking twine.
Crème Fraîche:
4 ounces Crème Fraîche
Whip in a mixer until light and fluffy.
Makes 24 pieces
Serve with 1999 J "RRV" Vintage Brut, Late Disgorged
Spiced Apple Cake, Robiola, Hector's Honeycomb
Apple Spiced Cake
Yields 4 small loaves
3 cups all purpose flour
2 teaspoons ground cinnamon
1½ teaspoons baking powder
1 teaspoon salt
¾ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon baking soda
1 cup unsalted butter, room temperature
1 ¼ cups sugar
¾ cup (packed) golden brown sugar
3 large eggs
1 tablespoon vanilla extract
2 tablespoons bourbon or brandy
1 ½ cups unsweetened applesauce
3 medium Granny Smith apples, peeled, cored, and cut into 1/3 inch cubes
Robiola cheese
Preheat oven to 350º.
Whisk first seven ingredients in a medium bowl. Using an electric mixer, beat butter
until fluffy. Add both sugars and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then bourbon. Mixture may look curdled. Add flour to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples. Divide batter into well greased small loaf pans (2 inch x 7 inch) filling about ¾ full. Bake until tester inserted into center comes out clean, about 35-45 minutes. Due to oven variations it may take as long as 50-60 minutes. Transfer to racks and allow to cool in pan for 15 minutes. Remove from loaf pan once cooled. Serve with Robiola cheese topped with honeycomb.
Makes about 40 pieces
Serve with 1999 J "RRV" Vintage Brut, Late Disgorged
Surf's Up! It was Slow Living Santa Monica style as Slow Living Radio headed to Southern California to Surf, Sip & Dine Santa Monica with guests Stephen Abronson of Pourtal Wine Tasting Bar, Todd Roberts, avid surfer, instructor and owner of ZJ Boarding House and John Gordon, manager of the iconic Ye Olde King's Head.
Ever since their humble beginnings as a hole-in-the-wall surf shop back in 1988, ZJ Boarding House has shared its passion for surfing with the local Ocean Park community and beyond. As the store grows both physically and in inventory, the same levels of knowledge and passion are applied to skateboarding and snowboarding. Their dedication to riding boards, customer service and product knowledge has only increased over the years. They pass on expertise and knowledge to customers and help them make the right decisions based on their skill level.
