Persimmon and Pomegranate Salad
- 1 jalapeño, seeded and minced fine
- 2 limes, juiced
- 1 pomegranate, seeds removed and reserved
- 4 Fuyu persimmons, top and bottom cut off, remainder sliced thin
- ¼ C. pine nuts, toasted*
- 3 Tbsp. Kendall-Jackson Estate olive oil
- ½ bunch cilantro leaves, picked and reserved
- Kosher salt
- In a bowl, combine the jalapeño and lime juice. Allow to sit for 2 minutes.
- Add the remaining ingredients and toss gently to coat. Season with salt and let marinate for at least 30 minutes, but no longer than 2 hours, and serve.
- Add pine nuts to a small, dry sauté pan over medium heat. Gently shift pan to roll pine nuts for approximately 3 minutes or until lightly toasted.
- Remove pine nuts and transfer to a plate lined with paper towels to cool.
6 Tbsp. unsalted butter, melted
2 C. cornmeal
2 Tbsp. masa harina or corn flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1/4 tsp. pumpkin pie spice
6 Tbsp. granulated sugar
1 C. buttermilk
1 C. sour cream
3/4 C. canned pumpkin purée
- Preheat oven to 350°. Generously brush a 12-inch cast iron skillet with 2 tablespoons of butter; set aside remaining butter.
- Sift together cornmeal, masa harina, baking powder, baking soda, salt, pumpkin pie spice and sugar.
- In a separate bowl, combine the remaining butter, buttermilk, sour cream, egg and pumpkin puree and whisk to combine. Add the dry ingredients and combine thoroughly.
- Pour batter in prepared pan and bake for approximately 20 minutes or until cornbread is golden brown and a toothpick inserted off-center comes out clean.
- 1 C. Pinot Noir verjus
- 1 C. sugar
- 1 bay leaf
- 1 tsp. kosher salt
- 1 cinnamon stick
- 4 C. fresh or frozen cranberries
- In a 2 qt. saucepan, combine verjus, sugar, bay leaf, salt and cinnamon stick and bring to a boil.
- Add cranberries and return to a simmer. Turn heat to low and cook for 10 to 12 minutes more, stirring often to prevent the sugar from burning.
- Allow to cool to room temperature before serving. (The cranberry sauce may also be refrigerated for later use. Use within 5 days.)
Kendall-Jackson Estate Vineyards are found atop cool coastal mountains, rocky ridge tops and rolling hillsides - places where the climate, soil and vine come together to create remarkable grapes.
In each glass, you will taste the family's commitment to crafting extraordinary wines from California's best vineyards.
About Ryan Pollnow:
A California native, Ryan Pollnow attended the School of Culinary Arts at Santa Rosa Junior College in Northern California where he learned classic French technique to match his existing understanding of "wine country cuisine". While in the culinary arts program, Pullnow participated in the "viticulture exhibit" that was held at the Kendall-Jackson Wine Center. The favorable introduction to the Kendall-Jackson culinary team would influence his future career path.
Following graduation, he worked for a few Sonoma County restaurants before continuing his education as a culinary apprentice in Spain.There, he worked in a variety of positions at Mugaritz, a Michelin two-star restaurant outside of San Sebastian.
Upon returning to California, Pollnow became sous chef at Mecca Restaurant in San Francisco under Executive Chef Randy Lewis. He and Lewis together developed and perfected the menu at Mecca which later influenced Mecca's award of three stars from Michael Bauer the food critic of the San Francisco Chronicle.
Following his success at Mecca, Pollnow returned to Sonoma County and joined Kendall-Jackson Winery as chef in early 2007.
His European and San Francisco experiences shaped his culinary style which reflects both classic and new flavor combinations as well as employs the use of local ingredients in new creative applications.
At the Kendall-Jackson Wine Center, Pollnow works with Executive Chef Justin Wangler to discover new culinary purposes for herbs and edible flowers, both wild and cultivated.
For more information, visit www.kj.com