Broiled Shrimp with Redwood Hills Farms
Feta and Meyer Lemon Sautéed Spinach

Recipe by Chef Taki Laliotitis

12 to 16 ounces shrimp (peeled and deveined)
1/3 cup lemon juice
2 teaspoons dried oregano
1/2 cup crushed tomatoes
3 tablespoons olive oil
4 cups spinach leaves (stems removed)
4 ounces Redwood Hills Farm Feta Cheese (crumbled)
3 tablespoons bread crumbs
Oil for cooking
Salt and pepper to taste

Place shrimp in a bowl and mix with lemon juice, oregano, and pepper. Marinade in refrigerator for 45 minutes. Pre-heat broiler and prepare a casserole dish. Drain shrimp and reserve marinade. Heat a skillet or nonstick pan over high heat. Add just enough oil to coat bottom of pan. Sauté shrimp for about 1 minute, stirring frequently and seasoning with salt. When shrimp are red, add tomato and stir often to heat through. Quickly remove shrimp from pan and reduce heat to medium. Add another tablespoon of oil and sauté spinach. Just as spinach is starting to wilt, pour in remainder of marinade. Toss spinach well and layer on the bottom of casserole dish. Pour shrimp and tomatoes over the top, followed by the feta. Place under broiler for about 4-5 minutes. Remove from broiler, sprinkle with breadcrumbs and put back under broiler until golden brown. Serve with extra lemon wedges.

Pair with Matanzas Creek Chardonnay.

Pan roasted Liberty Farms Duck with
Lavender scented Swiss Chard “Ratatouille”

Recipe by Chef Taki Laliotitis

2 ea - Liberty Farms Duck breasts (cleaned and trimmed)
1/4 - Onion (small dice)
1 bunch - Swiss chard (washed, stems small dice, leaves chopped and blanched)
2 stalks - Celery (small dice)
1/2 bulb - Fennel (small dice)
1 clove - Garlic (minced)
2 tbsp - Tomato paste
1/2 tsp - Lavender
Salt and pepper to taste
Olive oil as needed

Heat a medium sized skillet over medium heat. Add enough oil to cover the bottom of the pan. Add the onion, chard stems, and fennel. Season with salt and cover. Stir often until vegetables are cooked without coloration – about 8-10 minutes. Add tomato paste and stir into mixture until well combined. Continue cooking the tomato vegetable mixture without cover for 2-4 minutes. Add water to the same level of the vegetables and lavender. Simmer over low heat until mixture has a chunky, yet saucy consistency – about 15-25 minutes. Season with salt and pepper and keep warm.

Heat a non-stick pan over medium heat. Season duck breasts with salt and pepper. Place duck breasts skin side down and reduce heat. As the duck fat renders out of skin, continuously remove it from the pan to ensure an evenly browned and crispy skin. This may take 8-15 minutes depending on the size of the duck and thickness of the skin. Once you have achieved a desired doneness on the skin, turn duck over and cook for about 3-4 minutes until medium-rare. Remove from pan and allow to rest on a rack for at least 5 minutes before cutting. While meat is resting, reheat your ratatouille. Fold in your blanched chard tops and adjust seasoning. Spoon in center of plate. Slice duck and serve over the ratatouille.

Pair with Matanzas Creek Cabernet Sauvignon.

Chorizo Lavender Red Wine Risotto with Pickled Garlic

Recipe by Chef Taki Laliotitis

1 cup minced chorizo
1 tablespoon olive oil
1 small white onion (minced)
1¼ cups Arborio rice
2 cups dry red wine
4 cups chicken stock (hot)
2 tablespoons butter
2 cups grated parmesan
¼ cup fresh parsley (chopped)
1 teaspoon lavender
¼ cup pickled garlic (rough chop)*

In a large wide bottom pot render chorizo over medium heat. Remove chorizo but leave fat in pan. Add olive oil and onions and cook until translucent. Add the rice and stir for about 3-4 minutes. Add the wine and cook until pan is dry. Add hot stock a little at a time and stir continuously. Take rice to desired doneness i.e. al dente. Finish with butter, cheese, lavender, parsley and garlic. Serve immediately.

*Pickled garlic is a Spanish delicacy and can be sourced at a specialty store or via internet.

Pair with Matanzas Creek Syrah.

Lavender Poached Pear Pound Cake with
Redwood Hills Farm Goat Yogurt

Recipe by Chef Taki Laliotitis

The Pears:
3 firm Bosc or Anjou Pears (peeled)
1 bottle dry red wine
water
2 tablespoons lavender
1 stick cinnamon
1 tablespoon cloves
1 star anise
1 cup sugar
zest of one lemon

Preheat oven to 350º. Place all ingredients in a 4 quart pot. Bring to a slow simmer and stir to ensure sugar has dissolved. Cover with aluminum foil and place in oven until the tip of a knife pierces the center of the pear without resistance, about 25-35 minutes. Remove pears and allow to cool. Quarter and core pears and cut into small diced pieces. Strain out spices and zest and return the poaching liquid to a simmer. Reduce the liquid until large bubbles start to form as the syrup is simmering. Strain and reserve cold.

The Pound Cake:
2 cups sifted flour
5 large eggs
1 teaspoon vanilla
½ teaspoon almond extract
2 teaspoons orange zest
½ pound butter
1 1/3 cup sugar
¼ teaspoon salt
3 pears (poached and diced)

Preheat oven to 325°. Grease a 9x5 loaf pan. In a medium bowl whisk together eggs, vanilla and almond extract. In a large bowl, whisk together the butter, sugar and salt. Gradually add egg mixture into butter mixture a tablespoon at a time. Scrap and beat mixture until light and fluffy, about 3-5 minutes. Reduce speed on mixer to slow and add flour in thirds. Remove from mixer and scrap sides. Fold in the pears and pour into loaf pan. Bake until a toothpick inserted into center comes out clean, about 1 hour and 10 minutes. Remove from pan and cool on rack right side up.

The Presentation
1 6-ounce container Red Wood Hills Farm Goat yogurt

Cut pound cake into appropriate sizes. Drizzle red wine reduction over cake and spoon on a dollop of yogurt.