Levendi’s Mother’s Day Cookbook
Levendi mother’s day cookbook!
Grilled Peach and Burrata Salad with Prosciutto (Paired with 2021 Rosé of Pinot Noir)
This Grilled Peach and Burrata Salad with Prosciutto is a delightful summer dish that pairs perfectly with a refreshing 2021 Rosé of Pinot Noir. The grilled peaches add a touch of smokiness and sweetness, while the creamy burrata and salty prosciutto balance the wine’s fruity and crisp acidity. The honey-balsamic reduction ties everything together, making this salad an ideal companion for the Rosé.
- 4 ripe peaches, halved and pitted
- 2 tablespoons olive oil1/4 cup honey
- 1/4 cup balsamic vinegar
- 4 cups fresh arugula
- 8 ounces burrata cheese
- 1/2 cup toasted almonds
- 4 ounces thinly sliced prosciutto
- Salt and freshly ground black pepper, to taste
- Preheat your grill or grill pan to medium-high heat.
- Brush the peach halves with olive oil and place them cut side down onto the grill. Grill for 3-4 minutes until grill marks appear and the peaches are slightly softened. Remove from the grill and allow them to cool slightly before slicing.
- In a small saucepan, combine the honey and balsamic vinegar. Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until the mixture has reduced and thickened.
- On a large serving platter, arrange the arugula, grilled peach slices, and burrata cheese. Scatter the toasted almonds and drape the prosciutto slices over the top.
- Drizzle the honey-balsamic reduction over the salad, and season with salt and freshly ground black pepper to taste. Serve immediately and enjoy with a glass of our 2021 Rosé of Pinot Noir.
Mushroom & Goat Cheese Stuffed Chicken (Paired with 2021 Charisma Pinot Noir)
This dish complements the earthy and fruity notes of our 2021 Charisma Pinot Noir, pairing perfectly with the wine’s smooth and balanced character. The mushroom and goat cheese filling brings out the earthy notes of the wine.
- 4 boneless, skinless chicken breasts
- 1 cup fresh button or cremini mushrooms, finely chopped
- 1/2 cup goat cheese, crumbled
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Preheat the oven to 400°F (200°C).
- In a medium bowl, combine the chopped mushrooms, crumbled goat cheese, minced garlic, and chopped parsley. Season with salt and pepper to taste.
- Butterfly each chicken breast by slicing it horizontally, stopping about 1/2-inch from the other side, and open it like a book. Place a piece of plastic wrap over the chicken and pound with a meat mallet or rolling pin until it’s about 1/4-inch thick.
- Season each chicken breast with salt and pepper. Spoon the mushroom and goat cheese mixture evenly onto each breast, then fold the chicken over to enclose the filling.
- Heat the olive oil and butter in a large, oven-safe skillet over medium-high heat. Place the stuffed chicken breasts seam-side down in the skillet and cook for 3-4 minutes on each side, until golden brown.
- Transfer the skillet with the chicken to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and let it rest for a few minutes. Serve the mushroom and goat cheese stuffed chicken, and enjoy with a glass of Pinot Noir.
Citrus and Honey Ricotta Parfait (Pairs with 2021 Perspective Chardonnay)
Levendi’s 2021 Perspective Chardonnay features bright citrus notes, a touch of minerality, and a hint of vanilla from oak aging. This Citrus and Honey Ricotta Parfait is a simple yet elegant dessert that complements the wine’s characteristics, highlighting the fruity and creamy flavors while balancing the wine’s acidity.
- 1 1/2 cups whole milk ricotta cheese
- 1/4 cup honey, plus extra for drizzling
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 orange
- 1 cup mixed citrus fruit, such as oranges, grapefruits, and tangerines, peeled and segmented
- 1/4 cup chopped toasted almonds
- Fresh mint leaves, for garnish (optional)
- In a medium bowl, whisk together the ricotta cheese, honey, and vanilla extract until smooth and creamy. Add the lemon and orange zest, and gently fold to combine.
- In four serving glasses or small dessert bowls, layer the ricotta mixture and citrus fruit segments, starting with a layer of ricotta at the bottom, followed by a layer of citrus fruit. Repeat the process, finishing with a layer of ricotta on top.
- Chill the parfaits in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- When ready to serve, top each parfait with a drizzle of honey and a sprinkle of chopped toasted almonds. Garnish with fresh mint leaves, if desired.
- Enjoy the Citrus and Honey Ricotta Parfait with a glass of Levendi’s 2021 Perspective Chardonnay, allowing the bright citrus flavors and creamy texture to complement and enhance the wine.
Enjoy! Yassou Levendi!