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Peju Kitchen > Recipes > Wine Club Holiday Pairing Recipes

Wine Club Holiday Pairing Recipes

4 Holiday Pairing Recipes


4 Holiday Pairing Recipes

Ceci “Panelle” with Saffron Aioli and Preserved Meyer Lemons - Serves 10ppl.
-paired with 2008 Peju Sauvignon Blanc

For the Ceci "Panelle"

Ingredients   Amount

ceci (chickpea) flour
chopped fresh flat-leaf parsley
coarse sea salt
olive oil
finely grated Parmigiano-Reggiano


3 cups
2 cups
1/4 cup
1 teaspoon
2 1/4 to 2 1/2 cups
2 tablespoons


1.  Lightly oil an 8- by 4-inch loaf pan, then line with parchment paper (making sure to leave overhang of 1-2 inches).

2.  Whisk together water, chickpea flour, sea salt, and 2 tablespoons of olive oil in a 3-quart (or other large) saucepan until smooth.

3.  Cook over medium heat, stirring constantly with a wooden spoon to prevent burning and to keep lumps from forming. When the batter is very thick and pulls away from side of pan, after 20 - 25 minutes, remove from the heat.

4.  Transfer batter to the loaf pan and smooth the top. Cool the batter, uncovered, until close to room temperature.  Then cover the surface of the batter (not the top of the pan) with plastic wrap and transfer to a refrigerator.  Do not remove until firm (at least 3 hours).

5.  When completely solid, remove the block of chickpeas out of the pan, using the parchment and a flat spatula if necessary.  Discard the parchment and pat the loaf dry, then cut the loaf into 1/4” slices (crosswise).

6.  Preheat oven to 300°F.

7.  Heat 1/2” of olive oil in a heavy skillet or cast iron skillet (you’ll need about 2 cups for a 10” pan). Heat oil to 375 degrees.

8.  Fry the panelle, carefully turning occasionally, until golden and puffed (about 3-5 minutes per batch), then transfer onto paper towels to drain. Sprinkle with Parmigiano-Reggiano. Keep warm on a baking sheet in oven while frying remaining batches.

For the Saffron Aioli

Ingredients   Amount

egg yolks
oranges (separate into 6 tablespoons of juice and 1 tablespoon of fine zest)
fresh orange juice
garlic clove
olive oil
honey (preferably orange blossom)
fresh lemon juice
Water (optional)


2 large
3 large

6 tablespoons
1 small
1 cup
1 tablespoon
1 teaspoon


1.  Whisk yolks, 4 tablespoons orange juice, and saffron in a metal bowl.

2.  Set bowl over saucepan of barely simmering water (do not let bowl touch water….choose a bowl that fits inside so you can whisk with ond hand and hold the bowl with the other). Whisk until thickened and the mixture is 160 degrees (about 4 minutes).

3.  Transfer to a food processor. Add orange peel, honey and garlic. With machine running, gradually add oil in thin stream until well incorporated (stop periodically to scrape down the sides of the processor).

4.  Transfer to clean bowl, then whisk in lemon juice and 2 tablespoons of orange juice (or to taste).  For a thinner aioli, add water by the teaspoon, then season with salt and pepper.

To serve:  Drizzle Saffron Aioli onto the panelle.  Slice the Meyer lemon peels into very thin strips, then place onto the panelle.


Herbs de Peju Roasted Leg of Lamb - Serves 8-9 ppl.
-paired with 2004 Peju Cabernet Sauvignon Reserve

Ingredients   Amount

onions, peeled and quartered
extra virgin olive oil
(7 lbs) leg of lam, trimmed
herbs de Peju
kosher salt
freshly ground black pepper
dry red wine (Peju recommended!)
low-sodium beef broth


4 medium
3 tablespoons
1 tablespoon
1 1/2 teaspoons
1/2 teaspoons
1 cup
1 cup


Preheat oven to 400 F
Allow lamb to come to room temperature.
1.  In roasting pan, coat onion with 2 T olive oils and mound in center of pan.

2.  Rub lamb with remaining 1 T oil and sprinkle with herbs de Peju, salt and pepper. Top onions with the lamb. Pour wine and broth into pan. Cover pan tightly with heavy-duty foil.
3.  Roast approx 1 hour. Remove foil and increase heat to 425 F. Roast until thermometer inserted into thickest part of lamb registers 130 F for medium-rare (about 15 minutes more).
4.  Remove lamb from pan and let rest for 15 minutes, loosely tented with foil.
5.  Force contents of pan through medium mesh strainer into a saucepan pressing well on solids.
Skim off and discard fat.
6.  Set saucepan over moderate heat and bring to simmer. Cook, uncovered, until reduced by half, about 10 minutes. Season to taste with salt and pepper.
7.  Cut rested lamb crosswise into thin slices. Serve warm with jus alongside.

San Joaquin Gold
-paired with 2006 Peju Fifty/Fifty

San Joaquin Gold is available at most grocery stores. Named after the rich San Joaquin Valley of Central CA, the cheese's combination of sweet, salty and buttery notes perfectly compliments the Fifty/Fifty's rich tannins and accentuates its velvety finish.


Apple Galette with Peju Chocolate Port Sauce and Brown Sugar Ice Cream
-paired with 2006 Peju Delicias - Zinfandel Port

For the Apple Galette

Ingredients   Amount

1 recipe of basic 3-2-1 Pie Crust
Jonagold or Cortland apples
whole milk
dark brown sugar
lemon zest
apricot or peach preserves
granulated sugar


1 ½  pounds
1/2 cup
2 tablespoons
1 teaspoon
1/4 cup
2 tablespoons


(You can also buy a pre-made pie crust from your local bakery or specialty store)

1. Peel and core the apples, then cut into 1/8 inch thick slices

2.  Roll out dough to 1/8 inch thick round and 14 inches in diameter.  Transfer dough onto parchment to a large baking sheet.  Chill 15 minutes.

3.  Preheat oven to 450ºF.
4.  Combine apple slices, brown sugar and lemon zest in a medium bowl, then toss blend.  

5. Spread preserves evenly onto the dough with a pastry brush, leaving 1 ½ inch plain border around the outside.  Arrange apple slices in concentric circles atop preserves, overlapping slightly.  
6. Fold the plain crust border up over the apples, pinching any cracks in crust, then brush the crust with milk.  Sprinkle crust edges and apples with granulated sugar.

7.  Bake the galette for 20 minutes, then reduce oven temperature to 375ºF and continue baking until crust is golden (about 30 minutes longer).  Remove from oven.
8.  Slide a long think knife between the parchment and galette to remove, then place onto a cutting board with parchment paper.  Let stand for 10 minutes before transferring to a serving platter or cutting into wedges and serving.

9.  Drizzle with Peju Chocolate Port Sauce and serve with Brown Sugar Ice Cream (or any other kind you like!)

For the 3-2-1 Pie Crust

Ingredients   Amount

pastry or all-purpose flour
unsalted butter
ice-cold water


1 pound 8 oz
1 pound
1/2 oz 
8 oz


1. Combine the flour and butter in a food processor and pulse until crumbly.  Combine the water and salt; mix to dissolve.

2. Add the cold water to the flour and butter mixture.  Pulse just enough to form a dough.  Divide dough into 5 balls.  Use or cover with plastic wrap and store in the freezer for later use.



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