Jordan Estate Tales - Volume 9, 2014 - 23

InstructIons:

To begin, prepare a smoker with apple or apricot
wood chips and bring smoker to 225 degrees,
following the instruction manual. Rub the lamb
loin generously with olive oil and Mediterranean
spice rub. Tightly wrap the lamb loin in plastic
wrap and allow it to come to room temperature
(25-30 minutes). Remove the lamb from plastic
wrap and place in the smoker. Smoke until the
internal temperature of the loin is 125 degrees
(20-30 minutes).
While the loin is smoking, prepare quinoa,
fennel and mushrooms. Start by bringing one
cup of water, spices and herbs to a boil. Add
quinoa to the broth and simmer until cooked
through (18-20 minutes). Strain the quinoa,
transfer to a non-reactive bowl and season
with lemon juice, olive oil, salt and pepper to
taste. Next, place a grill pan over medium-high
heat. In a non-reactive bowl, toss fennel and
mushrooms in olive oil; season with salt and
pepper. Grill fennel and mushrooms on both
sides for approximately one minute or until just
cooked through; remove from heat and reserve.
Remove the loin from the smoker. Over high
heat, bring a cast-iron pan filmed with grape
seed oil to nearly smoking and sear lamb on
one side. Allow lamb to rest for a minimum of
ten minutes; slice and reserve.
To serve, mound one to two tablespoons of
quinoa onto a warm plate. Lay slices of fennel
and Royal Trumpet mushrooms over quinoa.
Place sliced lamb loin, folded over on top of
quinoa and garnish with marjoram and smoked
Maldon sea salt.
Serves 12 hors d'oeuvres or 6 small plates
*Mediterranean spice rub can be found online
at thespicehouse.com or other fine retailers

winteR beetS with wiLd ameRiCan haCkLe Roe
Though this elegant bite is topped with a quenelle of sustainable American "caviar," the true richness
lies in the savory, winter beet. Rich in color, earthiness and sugar content, beets are unmatched in
flavor, and the complexity makes for a seamless pairing with Jordan Chardonnay.

IngredIents:

2 Chioggia beets, scrubbed and trimmed
1 Tbsp grape seed oil
1 cup coarse salt
1 tsp Jordan Estate Extra Virgin Olive Oil
Kosher salt to taste
2 oz Hackleback Sturgeon Roe*
¼ cup crème fraîche seasoned with kosher salt
Fresh chives and chervil leaves

For the gelée:

2 red beets (Cylindra or Detroit Red), juiced (approximately 1 cup)
½ tsp aged Sherry vinegar
Kosher salt to taste
1½ sheet gelatin

InstructIons:

Pre-heat oven to 425 degrees. To make the gelée, combine red beet juice, Sherry vinegar and salt in a
saucepan over medium heat. Simmer for thirty seconds, remove from heat and set aside. "Bloom" the
gelatin by soaking the sheets in a bowl of cold water for 5 to 10 minutes. (About 1 cup, or 250mL, of
cold water per sheet.) Once soft, lift sheets from the cold water. Wring gently to remove excess water
and stir sheets into warm beet juice until completely dissolved. Check for seasoning, strain and pour
into twelve spoons or crocks, refrigerate to set. (This step may be completed the day prior to serving.)
While gelée is setting, toss Chioggia beets in grape seed oil to coat. Cover the bottom of a small heavy
sauté pan with the coarse salt. Bury the beets half way and roast in the 425-degree oven until easily
pierced with a paring knife (45 minutes-1 hour). Allow the beets to cool to the touch. Rub the skins
off with a kitchen towel, slice thinly, brush with Jordan Estate Extra Virgin Olive Oil, season with kosher
salt and reserve.
Once each spoon of gelée is set, stack two slices of the roasted beet and top with a quenelle of caviar.
Garnish with crème fraîche, chervil and chives.
Serves 12 hors d'oeuvres
* Hackleback Sturgeon Roe may be purchased online at californiacaviar.com

http://www.jordanwinery.com/culinary/recipes/Winter_Beets_with_Wild_American_Hackle_Roe http://www.jordanwinery.com/people/detail/Todd_Knoll http://www.jordanwinery.com/culinary/recipes/Winter_Beets_with_Wild_American_Hackle_Roe http://www.californiacaviar.com http://www.thespicehouse.com

Jordan Estate Tales - Volume 9, 2014

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