Jordan Wine Country Table - Vol. 14, 2019 - 48

FOOD & DRINK
Citrus-Infused Olive Oil
Lemon-infused olive oil might be the first thing that comes to
mind when you hear citrus, but don't be limited by convention.
Try unique citrus-the chef's favorites are Kaffir lime or
blood orange-but he also suggests experimenting with a
combination. Winter coincides with citrus season, meaning
supermarkets have a bounty of citrus options around the
holidays.
For this infusion, zested citrus peel and oil are maintained at a
high temperature to maximize flavor extraction. The mixture is
then strained, leaving behind a bright and flavorful oil that is
perfect in a homemade vinaigrette dressing or drizzled over fish
right before serving. Citrus oil pairs well with crisp white wine,
such as Jordan Chardonnay or a fine Burgundy.
INGREDIENTS
Mushroom-Infused Olive Oil
Dried mushrooms and porcini powder impart a delightfully earthy
umami flavor to olive oil. The scent alone is ethereal. Both dried
mushrooms and porcini powder can be sourced at specialty and
ethnic markets or online. The choice of mushroom determines the
oil you use. Flavorful, high-quality extra virgin olive oils like Jordan
need more aromatic mushrooms, such as black trumpet and
candy cap mushrooms, to balance the oil's peppery notes. Dried
mushroom medleys can be substituted, but the chef recommends
using a less intensely flavored oil for the substitution, such as
grapeseed or canola. Similarly, a less intense mushroom powder,
such as chanterelle, would pair better with a more subtle olive oil.
" Controlling temperature is key to maximize flavor extraction
without damaging the delicate ingredients, so a kitchen
thermometer will be your best friend here, " Knoll says.
" Both extra virgin olive oil and mushrooms can be harmed by
too much heat. " Bringing the infusion to 200 degrees will also
help to extend its shelf life and kill bacteria. Mushroom-infused
olive oil pairs well with red wine, especially Jordan Alexander
Valley Cabernet Sauvignon, which has a subtle, earthy note found
in classic Bordeaux. Drizzle the oil on your favorite pasta or pizza,
or use it as a marinade or garnish for grilled steak. Toss popcorn
with a little bit of the oil and a sprinkle of sea salt for an indulgent
snack. The chef also loves to grill cipollini onions with skin on
and then removes the skins and marinates the onions in a jar of
mushroom-infused olive oil for a cabernet-friendly picnic side dish.
INGREDIENTS
1 oz dried black trumpet and candy cap mushrooms
1 Tbsp dried porcini powder*
1 clove garlic, smashed
½ tsp fennel seed
1½ cups Jordan Estate Extra Virgin Olive Oil
INSTRUCTIONS
Heat all ingredients in a saucepan slowly on low, bringing to
a simmer over 5 minutes. Make sure to bring the oil to 200
degrees. Reduce the heat to the barest simmer for 10 minutes.
(Garlic should never get darker than golden brown.) Remove
from heat, cover and allow to infuse for 1 hour. Strain through a
coffee filter or several layers of cheese cloth. Discard solids and
store under refrigeration for up to two weeks. Bring completely
to room temperature before each use.
*Note: If porcini powder is not available, increase dried
mushrooms to 1½ oz.
48
2 Meyer lemons, zested on a Microplane (any favorite citrus may
be substituted, such as Kaffir lime, blood orange or key lime)
1 one-inch piece lemon grass, crushed
2 cups Jordan Estate Extra Virgin Olive Oil
INSTRUCTIONS
Heat all ingredients in a saucepan over medium heat until it
reaches 180 degrees. Maintain that temperature by monitoring
carefully with a thermometer for 12 minutes. Place the entire
saucepan in the ice bath and chill to arrest cooking. Transfer
to a non-reactive container, cover and allow to steep at room
temperature for 24 hours. Strain through a fine meshed sieve,
discarding the solids and reserving the infused oil. For the
longest shelf life, store in a sterilized jar under refrigeration for
up to three weeks, bringing completely to room temperature
before each use.
Jordan Wine Country Table - Vol. 14, 2019

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