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Six For Summer

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$186.00
 
SKU: LMRSIXFORSUMMER

Enjoy our summer favorites to cool off by the pool or pair with your favorite BBQ dishes. Two bottles each of 2017 Sauvignon Blanc and 2017 Rosé of Pinot Noir, and one bottle each of 2016 Pinot Noir and 2014 Cabernet Sauvignon. Scroll down for an enticing summer recipe.

Six For Summer

Two bottles of 2017 Sauvignon Blanc, Rutherford, Napa Valley. Crisp and clean with citrus notes; serve with goat cheese or prosciutto-wrapped melon.

Two bottles of 2017 Rosé of Pinot Noir, Anderson Valley. Mouthwatering with hints of floral and spice; perfect with grilled fish and herb roasted chicken. 

One bottle of 2015 Pinot Noir, Anderson Valley. Classic and elegant; pair with grilled salmon and chanterelle mushrooms.

One bottle of 
2013 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.

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)

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.

CROQUETTES

Ingredients

2 oz Skyhill Farm chevre 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

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

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

Directions

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