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Six For Summer

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$193.00
 
SKU: LMRSIXFORSUMMER

Enjoy our summer favorites to cool off by the pool or pair with your favorite BBQ dishes.

Six For Summer

2 bottles of 2018 Sauvignon Blanc, Rutherford, Napa Valley. Crisp and clean with citrus notes; serve with goat cheese or prosciutto-wrapped melon.

2 bottles of 2018 Rosé of Pinot Noir, Anderson Valley. Mouthwatering with hints of floral and spice; perfect with grilled fish and herb roasted chicken. 

1 bottle of 2016 Pinot Noir, Anderson Valley. Classic and elegant; pair with grilled salmon and chanterelle mushrooms.

1 bottle of 
2014 Cabernet Sauvignon, Napa Valley. Youthful, balanced and complex. A classic pairing with grass-fed ribeyes served straight from the grill.
 

SALAD OF BABY LETTUCES, PEA SHOOTS AND EDIBLE FLOWERS
Makes 4 starter salads to pair with Long Meadow Ranch Sauvignon Blanc.

SALAD INGREDIENTS

3 oz mixed baby lettuces
2-3 oz pea shoots
1/2 oz mixed edible flowers, we used pansies
2 nantes carrots, shaved
2 breakfast radishes, shaved
1/4 head fennel, shaved
4 goat cheese croquettes (recipe below)
1 c lemon dressing (recipe below)

CROQUETTE INGREDIENTS

2 oz Skyhill Farm chèvre or other high quality goat cheese
2 farm eggs
1 c all purpose flour
1 c panko bread crumbs
3 c rice or vegetable oil for frying

LEMON DRESSING INGREDIENTS

1/4 c fresh lemon juice
3/4 c LMR NAPA VALLEY SELECT ORGANIC EXTRA VIRGIN OLIVE OIL
1 tsp Dijon mustard
salt and fresh cracked pepper

SALAD DIRECTIONS

Cut the baby lettuces into bite-sized pieces, submerge in cold water for 2 minutes to crisp, then dry thoroughly. Repeat, if necessary. Set aside in a large bowl.

Using a japanese mandolin or vegetable peeler, shave the radishes, carrots, and fennel into an ice water bath to crisp. Right before serving, drain and dry the shaved vegetables.

In a large bowl, toss the baby lettuces and shaved vegetables with ¼ cup of lemon dressing. Garnish with edible flowers and goat cheese croquettes.

CROQUETTE DIRECTIONS

To make the croquettes, roll the goat cheese into 1/2 oz balls.

Set up a standard breading station: bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. First roll the goat cheese in the flour to coat, next the egg, and finish with the bread crumbs.

Heat oil in a heavy bottom, 2 quart sauce pan until 350℉. Carefully lower the croquettes into the oil with a slotted spoon or skimmer and fry until golden brown, about 2 minutes. Remove the croquettes with the slotted spoon and drain on a paper towel.

LEMON DRESSING DIRECTIONS

Place all ingredients in a jar and shake until combined (emulsified).