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Peach and Pistachio Salad with a Vanilla Bean Vinaigrette
Pair with Roblar Winery's 2011 Meule Rouge, SBC
4 each ripe peaches
½ cup crumbled goat cheese                                 
1 lb. baby arugula
1 each shallot
½ cup chopped pistachios
1 tablespoons dijon mustard
1 each vanilla bean
1 clove garlic
¼ cup honey
2 tablespoons red wine vinegar
1  ½ cups extra virgin olive oil
Salt and Pepper to taste
In a blender add the garlic, honey, Dijon and red wine vinegar. Take the vanilla bean and split it down the length and then scrape out all the insides and add it to the blender. Turn the blender on and gradually add in the olive oil. Add salt and pepper to taste. Peel the shallot and slice it very thinly on a mandolin or with a chef’s knife. Take the peaches and cut them in half to remove the seeds. Then slice them into a ¼ inch slices. In a mixing bowl combine the arugula, peaches, goat cheese crumbles and toss with desired amount of vinaigrette. Garnish with the chopped pistachios.

Oven Roasted Salmon with a Honey White Wine Sauce
Pair with Roblar Winery's 2010 Triomphe

Ingredients: 6 portions
6 6 oz. Salmon fillets
1 bottle Dry white wine
1 cup unrefined honey
1 each Large onion diced
3 cloves Garlic smashed
12 each Pink peppercorns
2 each Bay leaves
2 stalks Celery cut into ¼
1 each Carrot peeled and chopped into 1 inch slices
1 bunch Parsley
1 bunch Thyme
1 each Lemon
1 tablespoon Olive Oil

Pre-heat the oven to 400 degrees. In a large pot combine the white wine, onion, garlic, pink peppercorns, bay leaves, celery, carrot, parsley and thyme, bring to a boil then reduce the heat and let simmer for 45 minutes. Strain the wine reduction and small pot and discard the vegetables. Add the honey to the wine and let simmer. Season the fillets on both sides with salt and pepper. Heat the oil in a oven safe pan and sear the salmon for 5 minutes on each side. After you have seared the salmon on the second side finish it in the oven for 10 to 15 minutes. When salmon is done baste it with a little of the sauce and serve hot.

Grilled Lamb with a Basil Mint Pesto and Arugula Salad

Pair with the Roblar Winery 2010 Block One Reserve Sauvignon Blanc
2 seven-boned rack of lamb, frenched
3 bunches of basil
1 bunch of mint
1 1/2 cup toasted pine nuts
Juice from 2 lemons
1/4 cup grated parmesan cheese
6 ounces cleaned arugula
2 shallots, shaved thinly
1 fennel bulb, shaved thinly
1/2 cup fresh goat cheese
1 clove garlic
Olive oil
Salt and pepper
For the Lamb:
Gently rub a little olive oil on the lamb and sprinkle it with salt and pepper. Wrap ends of bones with foil to prevent burning and place on heated grill until it reaches desired doneness. Let rest for fifteen minutes then cut each rack in half or into medallions.

For the Pesto:
Put the basil, mint, garlic, half of the lemon juice, parmesan cheese and 1 cup pine nuts in a blender and blend till smooth. While blender is still on slowly add in olive oil until the pesto is smooth and slightly runny. Add salt and pepper to taste

To Serve:
In a large mixing bowl combine arugula, fennel, shallot, crumbled goat cheese and remaining pine nuts. In another bowl whisk a little olive oil into the remaining lemon juice and add salt and pepper to make vinaigrette. Pour vinaigrette over salad and divide evenly among plates add lamb and drizzle with pesto.
Spiced Pumpkin Cake with a Maple Buttercream Frosting
Pair with the Roblar Winery 2010 Syrah, Santa Ynez Valley
Cake Ingredients:
3 cups all purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1 teaspoon salt
½ teaspoon nutmeg
1½ cups sugar
1 cup brown sugar
1 cup butter (at room temperature)
4 eggs
1 15-ounce can pumpkin puree
1 teaspoon vanilla extract

Buttercream Frosting:
1 box powdered sugar
1 cup butter
1 tablespoon maple syrup
2 tablespoons whipped cream
For the cake:
Preheat oven to 350 degrees. Sift all dry ingredients, except the sugars, into a large bowl. In a standing mixer, cream the butter with a paddle attachment and gradually add the sugar and brown sugar. Add the pumpkin puree and vanilla and mix well. Add the sifted dry ingredients and let mix for two minutes. Add the eggs, one at a time, mixing well between each egg. Pour mixture into a greased half baking sheet. Bake for thirty minutes or until a toothpick inserted into the center comes out clean. Let cool to room temperature.
For the frosting:
Cream the butter in a standing mixer. Add the powdered sugar and mix until light and fluffy. Pour the maple syrup and whipped cream and fold until incorporated. Use an offset spatula to cover the pumpkin cake evenly.
Maple Sage Pork Sausage with Port wine Caramelized Shallots and Apples
Pair with the Roblar Winery 2010 Estate Merlot
Pork Sausage Ingredients:
5 pounds ground pork
½ cup chopped fresh sage
1 tablespoon salt
1 teaspoon ground white pepper
1 teaspoon chili flakes
½ cup pure maple syrup
Port Wine Caramelized Shallots and Apples Ingredients:
½ pound shallots
4 Granny Smith apples
1 cup port wine
1 tablespoon olive oil
salt and pepper to taste
For the Sausage:
In a standing mixer, combine all the sausage ingredients and mix with a paddle for 3 minutes on low. Using a ½ cup measuring cup, scoop out sausage and form patties with your hands. Place the patties on a piece of parchment paper and refrigerate for 45 minutes.  To serve, pan sear each patty and cook thoroughly, top with the caramelized onions and apples and serve with roasted potatoes.
For the Shallots and Apples:
Clean the shallots and slice into 1/8 inch rings. Rinse apples and cut into quarters and remove the core. Slice apple into 1/8 inch slices. Heat oil in a large pan and add the apples and shallots. Cook on high heat stirring occasionally for 5 minutes. Turn the heat off and add the port wine, turn the heat back on to low and cook until all the liquid is gone. Serve hot.
Arugula Salad with Duck Confit and Cranberry Relish
Pair with the Roblar Winery 2010 Sangiovese
4 cooked duck confit legs
2 pounds arugula
2 shallots, thinly shaved
1 bag fresh cranberries
2 cloves minced garlic
1 bunch parsley, chopped
1 cup sugar
1 lemon
1 orange
1 cup toasted pecans
1 medium jicama
2 tablespoons extra virgin olive oil
For the Relish:
Rinse the cranberries and put into a four quart sauce pot, add the zest and juice from the orange as well as the sugar and garlic.  Peel and small dice the jicama and add to the cranberries. Cook on low heat for thirty minutes or until the jicama is soft. Add salt and pepper to taste, toss in the parsley and let cool. Toss the arugula in a large bowl with the juice from the lemon, olive oil and the shallots. To serve put the salad in the middle of a plate and top with a duck confit leg and spoon the relish around the edges of the salad.
Sourdough Crostini with a Persimmon Crab Salad
Pair with the Roblar Winery 2010 O Pescador
Serving Size: 4
1 sourdough baguette
½ pound cleaned crabmeat
¼ cup chopped tarragon
1 minced shallot
1 clove minced garlic
2 persimmons
1 teaspoon Dijon mustard
¼ cup mayonnaise 
1 lemon
¼ teaspoon cayenne pepper
salt and pepper to taste

Preheat the oven to 375 degrees. Slice the baguette on the bias into ¼ inch slices. Place slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper. Bake in the oven until golden brown. Peel and finely dice the persimmons. In a large mixing bowl, combine the rest of the ingredients with the zest and juice of the lemon.  To serve, put a spoonful on top of each slice of crostini and enjoy immediately.
Zesty Caribbean Chicken Salad
Pair with the Roblar Winery 2010 Chardonnay
Serves: 4
2 boneless, skinless chicken breasts
1/2 cup "Mr. Yoshida's" teriyaki marinade sauce
2 ripe tomatoes, seeded and diced
1/2 cup onion, diced
2 teaspoons minced jalapenos
2 teaspoons fresh cilantro, chopped
1/2 cup honey Dijon mustard
1 1/2 tablespoons granulated sugar
1 tablespoon vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons lime juice
18 ounces mixed salad greens
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips
  1. In a bowl, place the chicken breasts and cover with teriyaki marinade sauce. Marinate in refrigerator for at least 1 hour.
  2. In a small bowl, mix the tomatoes, onion, jalapeno and cilantro to create a salsa. Cover, and refrigerate.
  3. In a new small bowl, mix the honey Dijon mustard, sugar, oil, vinegar and lime juice to create a dressing. Cover, and refrigerate.
  4. Preheat grill or indoor grilling pan for high heat, and lightly oil grill grate.
  5. Place chicken over high heat, discarding the marinade. Cook for 7-9 minutes on each side, or until juices run clear.
  6. Place a good amount of mixed salad greens on a plate, drizzling some of the salsa and sprinkling with pineapple chunks on top for each salad.
  7. Break tortilla chips into large chunks, and sprinkle over salads.
  8. Slice the chicken into strips, and lay them over each salad.
  9. Finally, drizzle the dressing over each salad, serve, and enjoy with a glass of Chardonnay
Syrah Braised Pulled Pork Sliders
Pair with the Roblar Winery 2010 Syrah
Serves: 0 vegetarians, 4 lightweights, 3 normal folks or 2 of my friends.

Here's a wonderful wine country rendition of a Carolina classic. This simple recipe also works for beef short ribs. The end result is a melt-in-your mouth slider, dripping with Syrah BBQ Sauce.
1 medium onion, diced
½ cup tomato sauce
1 cup red wine (Syrah)
¼ cup red wine vinegar
¼ cup brown sugar
¼ cup tomato paste
2 tbsp smoked paprika
2 tbsp Worcestershire sauce
3 tsp salt
1 tsp black pepper
2-3 lbs pork butt, halved
12 slider buns (brioche from D'Angelos Bakery for Santa Barbara locals!)
1 Bottle Roblar 2008 Syrah – reserve for the Chef!
Easy Directions
  1. Open a bottle of Roblar Winery 2010 Syrah
  2. Pour a glass for the Chef
  3. Combine all the ingredients except the pork butt -- and the buns of course! I did say idiot proof -- in a slow cooker and mix.
  4. Add the pork and cover.
  5. Set to low for 8 hours.
  6. Congratulate yourself with another glass or two of Syrah
  7. After 8 hours, using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl.
  8. Toast the buns and add the pork, enjoy!
Sugar-crusted Blenheim Apricot and almond tart with lavender whipped cream
Pair with the Roblar Winery 2010 Sangiovese
Serves 6 for one 10” tart
Sugar crust
1 egg
2 tsp. vanilla extract
¾ cup powdered sugar
½ tsp. salt
6 ounces flour + 2 ounces almond meal
5 ounces butter (1 stick + ¼)
  1. Sieve the powdered sugar and flour, separately.
  2. In a food processor, mix together the egg and butter.
  3. Add the sugar, then the almond flour. Mix together.
  4. Then add the salt and the flour, mixing as little as possible to bring the dough together.
  5. Flatten your dough and cover it, to place in the fridge for a minimum of 1 to 2 hours.
  6. Roll it between two sheets of parchment paper, lift from paper, and place it in a buttered mold.
  7. Prick some holes at the bottom and place in the fridge again for 30 mins.
  8. Cook it in a preheated oven at 350 C for about 10 minutes, until lightly colored, before adding the filling.
Almond Cream (Frangipane) & Apricot Filling
7 to 8 oz ground blanched almonds
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons sugar
scant 1/8 teaspoon almond extract
3 large eggs
½ cup whipping cream
1/2 teaspoon salt
About 20 Blenheim Apricots, pitted and quartered
¼ cup sugar
1 tablespoon butter, cut in small pieces
  1. Whip together the ground almonds, softened butter, eggs, 3Tbs. sugar, cream, salt, and almond extract until fluffy and well mixed.
  2. Pour filling into the tart shell.
  3. Top with apricot quarters, skin side down.
  4. Sprinkle with ¼ cup sugar, dot with butter.
  5. Bake at 350 degrees until shell is golden and apricots have caramelized.
  6. If needed, torch apricots briefly.
  7. Serve. A side of whipped cream is optional.
Lavender Whipped cream
1 pint whipping cream
4 sprigs lavender
½ cup powdered sugar
  1. Bring the cream to a simmer.
  2. Remove from heat, and pour into a clean glass jar over the lavender.
  3. Allow the cream and lavender to steep for 1 hour. Strain and chill.
  4. Whip cream as usual, adding the sugar when soft peaks are formed.
  5. Keep chilled until ready to use.
Roblar Winery - 3010 Roblar Ave. - Santa Ynez, CA 93460 - Phone: (805)-686-2603 Open 7 days a week 11am to 5pm
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