Good wine and good company have always paired well with good food. For four generations, the Concannon family recipes have been passed down, changing slightly as each cook added their own flair but retaining the heritage of our Irish roots. We’re proud to share these tried-and-true recipes with you – hoping that your family will enjoy them as much as ours have.
Creamy Captain’s Hollandaise Sauce
Spoon this over eggs benedict with Irish bacon—it also makes a decadent dip for Irish Soda Bread (recipe below).
John’s Favorite Deviled Eggs
The crowd-pleasing secret behind these traditional appetizers is getting the perfect consistency. Run the chopped pickles and onions through a garlic press to get the mixture just right.
Livermore Valley’s Best Lemon-Basil Cookies
Leave the Easter candy for the kids and opt for these delicious bites, made with lemon and powdered sugar for sweetness and basil for a unique kick.
Nina’s Prosciutto-Wrapped Asparagus
Being a native of Italy, Grandma Nina Ferarrio Concannon loved cooking with cured meats, especially prosciutto. We recommend roasting the asparagus for the most flavor, but if you’re short on time, blanching the stalks works great, too.
Almond Pine Nut Cookies
These cookies appear at most Italian holidays. Some like them chewy others like them crunchy; the longer they bake, the crunchier they become!
Ropa Vieja with California fusion (a Cuban beef stew). This recipe was inspired by at the Petite Sirah Symposium 2012.
A classic combination of bell peppers and almonds. Serve with Conservancy Petite Sirah.
A delicious addition to a main or side dish.
Chilled Pea Soup Shots with Spicy Ono
A great new twist on soup with just a touch of spice. Pairs great with Selected Vineyards Sauvignon Blanc
Mexican Pulled Pork w/ Salsa Verde served on Corn Tortilla Rounds
Serve on corn tortilla rounds or over rice with fresh salsa.
Curried Chicken Salad Sandwich
Serve this fabulous chicken salad on lettuce or in a pita pocket with Selected Vineyards Chardonnay.
Irish Soda Bread
Serve with an aged Irish farmhouse cheese, Irish smoked salmon, Mustard Dill Butter or Cabernet Pear Jam.
Serve with Conservancy Chardonnay or Petite Sirah, or Selected Vineyards Pinot Noir.
Clove Cabernet Pear Jam
Serve with Irish soda bread and sweet butter or Irish Farmhouse cheese.
Smoked Salmon with Mustard Dill Butter
Spread Mustard Dill Butter on Irish Soda Bread, toast or crackers and top with smoked salmon and a
sprinkling of fresh dill.
Serve Concannon Conservancy Chardonnay or Selected Vineyards Sauvignon Blanc or Pinot Grigio.
A classic Irish side dish of cabbage and mashed potatoes.
Rough mashed red skinned potatoes with bright green scallions.
Vary seafood with varieties available in your seafood market.
Serve with Concannon Conservancy Chardonnay or Selected Vineyards Sauvignon Blanc or Pinot Grigio.
Creamy Potato, Leek and Bacon Soup
Simple and delicious.
Serve with Conservancy Merlot or Chardonnay.
Poached Salmon with Watercress Sauce
Poach any fish fillets in a simple stock made with rich, creamy Concannon Conservancy Chardonnay.
Vegetarian Shepherd’s Pie
A medley of cut up vegetables nestled in a rich Concannon Conservancy Merlot and pureed vegetable sauce and topped with buttermilk mashed potatoes.
Cabernet Braised Kale with Red Onions and Herbs
Substitute bits of ham or pancetta for the bacon, if desired.
Caramelized Apple Bread Pudding with Concannon Conservancy Chardonnay Cream
Comfort and sophistication in every luscious bite.
Gingerbread with Warm Orange Riesling Sauce
Moist and flecked with crystallized ginger and served with warm orange sauce.
4 Ways Cabernet Filet Mignon
Four great ways to cook with Concannon Vineyard Cabernet Sauvignon representing four generations of Concannon vintners all in one recipe.