We are deep into the summer season and that means fruit. Lots and lots of fruit! The fig tree in Kathy’s yard is bursting at the seams and bins are full of grapes at every stage of California wine harvest. From fresh to fermenting, the beautiful aromas of Harney Lane harvest fill the air. Our white wine grapes have already been picked and processed, while this coming week welcomes more Lizzy James Zinfandel and our Home Ranch Primitivo.
With so much going on around us, beyond the whirlwind of harvest, we are savoring the small joys of fresh fruit, good wine and the closing notes of summer. We are leaning on favorite pastimes, which often lead us into the kitchen. Our Home Ranch figs are filled with juicy flavor, perfectly ripe for picking. We’ve found inspiration in a collection of cookbooks available in our Tasting Room. We are delighted to share three easy, creative fig recipes below.
If you are anything like us, you are always thinking ahead to the meal itself – and what you plan to pair. Tasty Tempranillo is our fig-friendly pick, with just enough savory spice to balance the sweet, complex flavors of late summer fruit. A Spanish-origin wine with ample tannins, our 2017 Home Ranch Tempranillo sings with flavors of black currant, tobacco leaf and savory plum sauce, finishing with a touch of violets, herbaceous sage and dark chocolate.
We welcome you to contact us for more details about our current vintage Tempranillo (Library wines are also available for Wine:30 Members) or to browse our cookbook collection! Read on for recipes…
Zabaglione is an Italian dessert made with egg yolks, sugar, and sweet wine.
In a large, stainless-steel bowl, lightly whisk together 6 egg yolks and 1/2 cup caster (superfine) sugar. Stir in 2 tablespoons Marsala and place the bowl over a saucepan of simmering water. Whisk continuously for 5 minutes or until the mixture thickens and doubles in size. Remove from heat and continue whisking until the zabaglione cools. Spoon into 4 serving glasses, cover and refrigerate for 3-4 hours until cool. To serve, cut 2-4 figs into slices and arrange on top of the zabaglione. Serves 4.
In a bowl, mix together the zest of 1 orange, 3 tablespoons chopped pistachios, 2 tablespoons caster (superfine) sugar and 1 cup ricotta. Take 12 figs and split them crossways to open them up. Add a spoonful of the ricotta mix to the center of each fig and gently pinch the figs slightly closed. Place on a baking tray, drizzle with honey and cook in a preheated 350°F oven for 10 minutes or until figs are hot. Serve with mascarpone. Serves 4.
Clafoutis is a baked French dessert of fruit, arranged in a buttered dish and covered with a thick flan-like batter. A specialty of Julia Child’s.
Preheat the oven to 350°F and lightly butter an ovenproof dish. Beat 3 eggs in a bowl along with 1/3 cup caster (superfine) sugar, 1 cup plain yogurt, 1 cup milk, 2 tablespoons self-rising flour and 1 teaspoon natural vanilla extract. Halve 6 figs and arrange in the base of the prepared dish. Pour batter over the figs and bake for 45 minutes. When ready, the clafoutis will be puffed and golden. Serves 4.
