Winter / Spring 2008

Kendall Jackson Wine Center

A “Pincho” of Cabernet
Poached Olives and Figs

Recipe by Chef Justin Wangler
Pair with Kendall-Jackson Grand Reserve Cabernet Sauvignon 2002
Makes about 12 pinchos

A pincho is a simple tapas dish from the North of Spain that means “stuck on a thorn”. We stuck our “thorn” with a Kalamata olive, cabernet poached fig, black pepper salami and Sonoma County Vella Dry Jack cheese.
The combination of sweet, salt, pepper and fat bring out the complex flavor of the 2003 Kendall-Jackson Highland Estates Trace Ridge Cabernet Sauvignon.

• 2 ounces dry black pepper salami, cut into ½ inch cubes
• 2 ounces Vella dry jack cheese, cut into ½ inch cubes
• 2 ounces dried black mission figs, cut into quarters lengthwise
• 2 ounces kalamata olives, pitted and cut in half lengthwise
• 1 cup 2002 Kendall-Jackson Grand Reserve Cabernet Sauvignon Trace Ridge Cabernet Sauvignon
• 12 each 4 inch bamboo skewers

In a small sauce pan combine the wine, olives and figs. Bring to a simmer and cook for 10 minutes. Remove from heat, strain off wine and let cool. To assemble the pinchos, place one piece each of fig, salami, olive and cheese onto each skewer.

Kendall-Jackson Trace Ridge
Cabernet Sauvignon Truffles

Recipe by Chef Tara Wachtel
Pair with Kendall-Jackson Trace Ridge Cabernet Sauvignon
Yield 55 candies

• 1 cup Heavy cream
• ½ teaspoon Vanilla extract
• 1 pinch Salt
• 3 ounces Kendall-Jackson Trace Ridge Cabernet Sauvignon
• 1 Pound Quality dark chocolate, chopped
• 2 Tablespoon Unsalted butter, softened
• 4 ounces Quality cocoa powder

Heat cream, salt and vanilla to a boiling point. Add Kendall-Jackson Cabernet and allow to simmer for five seconds. Remove from heat and add the chopped chocolate, stirring until it is completely melted. After the chocolate is completely melted, add the butter and stir until it dissolves into the mixture. Pour entire mixture into an airtight container and place in the refrigerator. Let the chocolate cool until it sets and becomes rather firm. This can be done a day ahead of time. When the filling becomes firm, use a teaspoon (or melon baller that’s been dipped in hot water and dried) and form it into small mounds the size of cherries, or a little less than ½ ounce each. Place on sheet pans lined with baking paper. Refrigerate for ten minutes to set. Roll the chilled filling into round balls between your hands. Place back on sheet pans and let them firm up again in the refrigerator. Roll the truffles in cocoa powder. When coated, gently place on a sheet pan with parchment paper.

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