Jane's Recipes


Dollops and Spreads

If you have visited the winery, you have experienced our famous Muffaletta Olive Relish. This is just one of several olive relishes Jane makes, always twisting ingredients for variation. Olives are a truly Mediterranean food that can be incorporated into so many cuisines. Jane never gets tired of playing with them. In this section you will find other relishes, sauces and spreads to dollop on the side of grilled meats or use as a dip for vegetables and crackers.

Basil Cheese Spread
My new food obsession is labne, sometimes spelled labneh. Labne is a middle eastern yogurt product that is thicker than Greek yogurt, and creamier, while still low in calories. It is delicious on sliced fruit, as a schmear alongside hummus or as a base for dips and spreads. The brand above is found in grocery stores either next to cream cheese or yogurt.
Date Cilantro Chutney
This sweet and a little bit spicy chutney is a great side relish to a cheese plate of Manchego, aged goat cheese and Asiago. Spread a little on a baguette slice and top with a thin slice of cheese.
Goat Cheese and Sun-dried Tomato Spread
The combination of creamy tart goat cheese, sun-dried tomatoes and capers makes for a wine friendly spread on crackers or bread. We serve this often in the Tasting Room for special events. It pairs especially well with our Vin Gris d'Amador.
Hand Chopped Olive, Pepper, and Caper Relish
This relish is chunky and flavorful. Use a chef knife to chop everything, since using a food processor will result in more of a paste. It is great tossed with pasta or added to a vegetable sauté. There is no anchovy in this recipe.
Labne Cucumber Dollop
I love dollops. I almost always have a small condiment bowl on the dinner table which is the "secret sauce" that transforms a meal and pulls it all together. This cooling labne-based sauce is a great contrast to spicy foods.
Mole Sauce
Mole sauce is the classic accompaniment to roasted or smoked turkey. See my recipe for the turkey under Grill It. Mole sauce is famous for having chocolate in it, but the chocolate is just one small ingredient. This sauce is a dark concoction of chiles, seeds, nuts and spices that is fragrant and a little bit spicy.
Romesco Sauce
There are many variations of Spanish romesco sauce. My version uses smoked and unsmoked Spanish paprika instead of the dried chiles called for in many recipes. You can get smoked paprika from The Spanish Table and Penzey's Spices online.
Rouille
In Provençe rouille, named for its rust color, is traditionally dolloped on bowls of seafood stew or steamed mussels. It can be substituted for any other mayonnaise when you want a little kick to your food. You can vary the spiciness by adjusting the amount of chile paste.
Sauce Verte
This versatile sauce is great on the side of grilled tri-tip, chicken, shrimp or swordfish. Cut up some still warm, steamed potatoes and toss with some of this and more chopped parsley. Top some scrambled eggs or omelet with it.
The Tasting Room Olive Spread
This is the olive spread we serve everyday in the Tasting Room. It is very easy to make. This is not a traditional tapenade (see my other olive relishes), but a loose version of the New Orleans muffaletta sandwich spread. Very savory, the ingredients are simple. Don't use anything but regular canned black olives. And don't be afraid of the anchovy - it blends right in.