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!
- Morel Compound Butter
- Early Spring Salad with Green Almonds and Jamón Serrano
- Braised Ramps with Onaga
- Duck Confit
- Dungeness Crab in Miso Vinaigrette with Micro Shiso
- Fava and Blossom Salad with Late Winter Citrus
- Garden Tempura
- Grilled Japanese Eggplant with Radicchio and Endive
- Grilled Pork Loin with Maitake and Cannellini
- 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 Duck
- Hoisin Glazed Pork Shoulder
- Jordan Olive Oil and Chardonnay Pound Cake
- Jordan Pizza Dough
- Maine Lobster with Chanterelles, Fingerling Potatoes and Yuzu
- 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 Sonoma Peach with Wildflower Honey and Mascarpone
- Roasted Venison with Pommes Maxim and Sauce Grand Venuer
- 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
- Grilled Cornish Hens
- Leg of Lamb with Sumac Rub
- Red Abalone Tiradito
- Roasted Butternut Squash Soup
- Skirt Steak with Dry Rub, Fingerling Potatoes and Arugula Salad
- Garden Fig Salad
- Hawaiian Tiradito
