| FOOD PAIRINGS |
GRILLED PEACHES WITH ICE CREAM AND HONEY WALNUTS
Pair with a sweet California muscat or late-harvest riesling; serves 4.
INGREDIENTS: 4 Large ripe but firm peaches, halved and pitted 2 tbsps.( 30 ml.) Neutral cooking oil like canola or grapeseed oil 1 pint( 0.5 L) Vanilla ice cream
For the Honey Walnuts: 1 cup( 128 g.) California walnuts 2 tbsps.( 30 ml.) Butter ¼ cup( 60 ml.) Honey ¼ 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.
NOTE: 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 / The Wine Institute
FARMERS FRIED RICE Pairs with chilled rosé or pinot gris.
INGREDIENTS: 2 cups Cooked white or brown rice – allow to cool to room temperature 2 Eggs 1 tbsp. Cooking oil( vegetable or canola) ½ cup Shredded red cabbage ½ cup Chopped green onion 1 tbsp. Minced ginger 1 tbsp. Minced garlic ½ cup Sliced shitake mushrooms ¼ cup Chopped celery ½ cup Chopped kale ½ cup Sliced orange or red peppers ½ cup Cooked green fava beans or edamame beans 2 tbsps. Sesame oil 2 tbsps. Soy sauce 2 tbsps. Orange juice 1 tsp. Chili flakes 1 tsp. Salt 1 tsp. Pepper 1 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.
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