WINE & FOOD AFFAIR RECIPES

Appetizers

Coconut Chicken Mole Lumpia with Queso Fresco, Crushed Pistachio and Mexican Chocolate Crème Fraiche

Rockpile Vineyards

206 Healdsburg Avenue
Healdsburg , CA 95448
wilsonartisanwines.com/portfolio-items/rockpile/

  • RECIPE YEAR: 2023
  • RECIPE BY: Chef Chuck Ross, F.A. Nino's
  • YIELD: Serves 4
  • PAIRS WELL WITH: 2021 Rockpile Zinfandel

A Mexican twist on a Filipino favorite. This rich and savory appetizer will pair beautifully with any fruit forward Zinfandel or Petite Sirah.

Step #1 Mole Sauce

Ingredients:
  • 15 ounces coconut cream
  • 3 ounces F.A. Nino's Holy Moly Pepper Sauce
  • salt to taste
Directions:
Simmer on low for 1 hour to allow reduction. Set aside and cool.

Meat Filing

Ingredients:
  • 2 pounds ground turkey
  • 2 medium shallots finely diced
  • 1/2 pound queso fresco crumbled
  • 1 cup mole sauce
  • 1 cup oats
  • 2 large eggs
Directions:
Mix ingredients well and cool in refrigerator to firm for 30 minutes.

Creme Fraiche

Ingredients:
  • 3 ounces F.A. Nino's Holy Moly Pepper Sauce
  • 2 cups sour cream
  • 1/2 teaspoon coriander ground
  • 1 pinch salt
Directions:
Mix remaining 1/2 bottle Holy Moly pepper sauce with 2 cups sour cream, pinch of salt and 1/2 teaspoon of ground coriander.

Wrap lumpia and deep fry in your favorite oil. Garnish with candied pistachio dust and crème fraiche. Enjoy!