Jordan Estate Tales - Volume 9, 2014 - 22

ESTATE
2012 jordan Estate

Extra Virgin Olive Oil
Chef's Comments

reCIPEs
By Todd Knoll, Executive Chef

Smoked Sonoma Lamb
with Quinoa, Fennel and Royal
Trumpet Mushrooms

A true expression of the Jordan Estate terroir, the 2012 bottling
exemplifies the perfect balance of fruit, pungency and bitterness found
in the finest Tuscan olive oils. Notes of Fuji apple, freshly cut grass
and subtle pepper, combined with the buttery texture and clean finish,
make the 2012 a very distinct olive oil.

Using a smoker in the winter months can be tricky, but the best
cure for the winter blues is a great smoked meat dish. The smoky
flavor of this tender meat, coupled with a Mediterranean rub,
accentuates the subtle, spicy-oak nuances in the Jordan Cabernet
Sauvignon. When blended with exotic spices, quinoa, simple to
prepare and gluten free, gives this dish texture and rich depth.

The Vintage

Ingredients:

The picture-perfect weather in 2012 made it a dream year for olive
growers as well. Temperatures were moderate from spring to fall,
with no frosts in spring, no wind during bloom and few heat spikes
during the remaining months of the sunny growing season. A bearing
year for our trees, this abundant crop was rich in flavors of artichoke
and freshly picked thyme. Harvest began on November 13 with
Spanish Arbequinas and concluded with our Tuscan varieties in early
December.

The Making

Fruit was either handpicked in the Italian brucatura tradition or
shaken by hand into special nets. As an artisanal oil, the olives are
milled within 24 hours of harvest, and the oil is never filtered or
heated, allowing our estate fruit to truly express itself. Our extensive
master blending session in January resulted in a complex combination
of Frantoio, Leccino, Arbequina, Pendolino, Cipressino and Ascolano
olives. Each bottle was hand-labeled in our cellar by the Jordan
culinary staff.

Food Pairing Suggestions

Just a touch of 2012 Jordan Estate Extra Virgin Olive Oil will enhance
a broad array of appetizers, salads and entrées. Brush this delicate
finishing oil over fresh figs wrapped in prosciutto, or use it as a base
for salad dressings and our marinated goat cheese appetizer recipe.
Drizzle a teaspoon of this fine condiment over grilled fish and finish
with a squeeze of citrus; the simple combination brings pure, delicious
flavors to your table.
22

1 Sonoma lamb loin, trimmed (approximately 1 pound)
1 Tbsp Jordan Estate Extra Virgin Olive Oil
2 Tbsp Mediterranean spice rub*
1 tsp grape seed oil
Fresh marjoram and smoked Maldon sea salt to garnish

For the Quinoa:

1 cup water
1 tsp ground cumin
1 tsp ground sumac
10 saffron threads (Kashmir "Mogra Cream" Indian Saffron,
if available)
1 Bay leaf
½ cup quinoa
1 Tbsp lemon juice
2 Tbsp Jordan Estate Extra Virgin Olive Oil

For the Fennel and Mushrooms:

1 fennel bulb, sliced into " disks
¼ lb Royal Trumpet mushrooms, sliced " thick
1 Tbsp Jordan Estate Extra Virgin Olive Oil
Kosher salt and freshly ground pepper to taste

http://www.jordanwinery.com/culinary/olive_oil http://www.jordanwinery.com/culinary/recipes/Smoked_Sonoma_Lamb_with_Quinoa_Fennel_and_Royal_Trumpet_Mushrooms http://www.jordanwinery.com/culinary/olive_oil http://www.jordanwinery.com/culinary/recipes/Smoked_Sonoma_Lamb_with_Quinoa_Fennel_and_Royal_Trumpet_Mushrooms http://www.jordanwinery.com/culinary/olive_oil http://www.jordanwinery.com/culinary/recipes/Smoked_Sonoma_Lamb_with_Quinoa_Fennel_and_Royal_Trumpet_Mushrooms http://www.jordanwinery.com/culinary/recipes/Smoked_Sonoma_Lamb_with_Quinoa_Fennel_and_Royal_Trumpet_Mushrooms http://blog.jordanwinery.com/2012/06/simple-appetizer-recipe-olive-oil-and-citrus-marinated-goat-cheese/

Jordan Estate Tales - Volume 9, 2014

Table of Contents for the Digital Edition of Jordan Estate Tales - Volume 9, 2014