With the arrival of Spring after an entire year of Covid restrictions, Petaluma Gap winemakers are eager to inspire and facilitate long-overdue celebrations with small groups of family and friends — either in person or virtually.
Here's a selection of Petaluma Gap favorite Spring recipes, along with perfect pairings for your Passover seders, Easter dinners & spring suppers. Look for more on the Petaluma Gap Winegrowers Facebook Page.
More than ever, it's so important that we support our local farmers, winemakers and specialty grocers. As things open up in our community, aren't we more grateful than ever for the delicious bounty on our doorstep?
Easiest Herbed Rack of Lamb Paired with Pfendler Vineyards 2019 Pinot Noir
3 cloves garlic 3 tbsp. fresh rosemary leaves 1 tbsp. fresh thyme leaves 1/2 tsp. kosher salt, plus more for sprinkling 2 tbsp. extra-virgin olive oil 2 (8-rib) Frenched racks of lamb (about 1 1/4 lb. each) Freshly ground black pepper Freshly chopped parsley, for garnish
DIRECTIONS 1. In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until it becomes a paste. 2. Place lamb on a large, rimmed baking sheet and season all over with kosher salt and black pepper. Coat the meaty, top sides with herb rub and let sit at room temperature for 1 hour. 3. Preheat oven to 450°. Roast lamb with meaty side up 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°. 4. Remove from the oven. Tent with foil and let rest 15 minutes before carving into chops. 5. Sprinkle with parsley and serve with Pfendler Vineyards Pinot Noir.
Simply Delicious Cheese & Bacon Frittata, Paired with Thirty-Seven Wines 2018 #PetalumaGap Riesling.
Ingredients ¼ Cup of Spring Hill Farms Asiago cheese
8 Thick-Cut Slices of Bacon (Tara Firma Farms “Classic Bacon” or “Salt and Thyme Bacon” would both be wonderful options)
3 Tablespoons of Olive Oil
½ Cup Diced Yellow Onions
8 Large Eggs
½ Cup Milk
½ Teaspoon Salt
¼ Teaspoon Pepper
¼ cup of Nicasio Valley Cheese “Garlic Basil Foggy Morning” Fromage Blanc cheese (or herbed goat cheese)
Instructions
Preheat oven to 350°F.
Grate ¼ cup of Spring Hill Farms Asiago cheese and set aside.
Cut 8 slices of bacon into matchstick-sized lardons (¼-inch thick, 1-inch long) and cook over medium heat until most of the fat has rendered out and the lardons are crispy but not dried out/crunchy. You should end up with about ½ cup cooked lardons.
Heat 3 tablespoons of olive oil in a 10" oven-safe skillet (cast iron works great!) over medium-high heat. Add ½ cup diced onions. Cook about 5 minutes, stirring occasionally, until onions are softened.
While onions are cooking, whisk 8 large eggs in a medium bowl with ½ cup of milk, ½ teaspoon salt, and ¼ teaspoon pepper.
Pour the egg mixture into your skillet, adding and stirring in bacon (leave out a small amount to sprinkle on the top of the frittata before serving) and Asiago cheese, and cook for 5-7 minutes, just until edges start to pull away from the pan.
Transfer skillet to oven and bake until set, about 16 to 18 minutes.
Remove from the oven and sprinkle leftover lardons and ¼ cup of Nicasio Valley Cheese “Garlic Basil Foggy Morning” Fromage Blanc cheese (or herbed goat cheese) over the top of the frittata, slice into pie shaped wedges, serve and enjoy!
Serves: 4
Pairs With: Cline Sonoma Coast Syrah
Ingredients:
- 1 lb ground lamb
- 2 tablespoons chopped mint leaves
- 2 tablespoons cilantro
- 2 tablespoons oregano
- 1 tablespoon garlic
- 1 teaspoon white wine vinegar
- 1 teaspoon molasses
- 1 teaspoon cumin
- 1/4 teaspoon allspice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 brioche buns
- 4 oz feta cheese
- 1/2 cup chopped cucumbers
- 1/2 cup chopped red onions
Directions:
- Preheat grill for medium heat.
- Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
- Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the brioche buns briefly on the grill. Serve burgers on brioche bun with melted feta cheese, cucumbers, and onions.
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