Recipes
Many of our recipes are prepared with Jordan Extra Virgin Olive Oil, crafted from the trees on our Estate. Enjoy a taste of the wine country by trying our recipes at home—then raise a glass of Jordan and celebrate!
- Braised Ramps with Onaga
- Duck Confit
- Garden Tempura
- Grilled Cornish Hens
- Grilled Japanese Eggplant with Radicchio and Endive
- Grilled Sand Dabs with Braised Morels and Roasted Cipollini
- Grilled Soft Shell Crab with Squash Blossom Potato Purée
- Grilled Tenderloin of Veal in Heirloom Consommé
- Hanger Steak and Asparagus Salad
- Hoisin Glazed Pork Shoulder
- Jordan Olive Oil and Chardonnay Pound Cake
- Maui Onion Soup
- Meyer Lemon and Lemon Verbena Ice Cream
- Onaga Tiradito
- Pan-Roasted Cauliflower and American Caviar
- Rabbit Confit
- Roasted Breast of Duck with “Pickled” Porcini
- Roasted Butternut Squash Soup
- Roasted Sonoma Peach with Wildflower Honey and Mascarpone
- Romaine and Sweet Pea Soup
- Seviche with Avocado Cucumber Relish
- Sonoma Lamb and Our First Peas
- Sonoma Lamb with Garden Ratatouille
- Spiced Squab with Fig and Endive
- Summer Cobbler
- Wagyu Steak with Heirloom Tomato and True Corn Pudding
