CHATEAU GRAVAS SAUTERNES

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

2023 Skin Contact Field Blend Dry Creek Valley, CA. Fresh and fun with a bit of heft from barrel fermentation. This chic skin contact blend from the well – established team at Kokomo is sure to please the table!

Pour the bottle of skin-contact field blend into a wide saucepan and bring to a gentle simmer over medium heat. Cook down until reduced by about one-third (approximately 20–25 minutes) to concentrate the wine’s aromatics and introduce a slight caramel note. If using an additional half bottle of dry white, add it at the start and reduce together.

Reduce and concentrate

If you want a touch of richness and to boost shelf stability/flavor, stir in 2 tablespoons of neutral spirit (white rum or brandy) off the heat. Set the wine reduction aside to cool slightly.

While the wine reduces, peel and segment the grapefruit and orange, removing as much pith as possible. Collect segments and any juice in a bowl. Thinly zest one orange and one lemon and reserve separately. If using extra peel (Meyer lemon/orange peel), finely mince and set aside.

Prepare citrus

In a medium heavy-bottomed saucepan, combine the segmented citrus and their juices with 1 cup granulated sugar and 1 teaspoon pectin. Stir to coat the fruit and let rest for 10 minutes — this helps the sugar begin to draw out juices and soften the fruit.

Combine fruit and sugar

Put the saucepan over medium heat and bring to a simmer, stirring frequently to dissolve the sugar. Add the reduced wine (cooled slightly) to the fruit mixture and continue to simmer gently for 12–15 minutes, until the mixture thickens and the fruit becomes translucent. Skim any foam that forms on top.

Cook marmalade base

Add the minced fresh ginger, the split vanilla bean (scrape seeds into the pot and toss the pod in as well) or 1 tsp vanilla extract, and the thyme sprigs. Continue to simmer on low for 5–7 minutes so the aromatics meld. Taste and add a pinch of salt to round flavors.

Infuse flavors

Remove the vanilla pod and thyme sprigs. If you prefer a smoother marmalade, use an immersion blender for a few quick pulses to break up larger segments — do not purée completely; retain some texture.

Check set by spooning a small amount onto a chilled plate; if it wrinkles when pushed, it’s ready. If it’s too loose, simmer 2–3 more minutes. Stir in 1 tablespoon fresh lemon juice and 1 teaspoon butter for gloss and balance. If you used the optional spirit earlier, now’s the time to fold it in off heat.

Adjust and finish

Ladle the hot marmalade into a sterilized 8-oz jar, leaving about 1/4 inch headspace. Wipe rims clean, seal, and allow to cool to room temperature. Refrigerate and use within 3–4 weeks. (If you prefer longer shelf life, process jars in a hot water bath for 10 minutes following standard canning procedures.)

Jar the marmalade

Slice the crusty bread or toast brioche slices lightly. Spread a thin layer of soft cheese on each slice, top with 1–2 teaspoons of the Breaking Bread Marmalade, and finish with microgreens or a few fresh thyme leaves. Serve alongside a chilled glass of the same skin-contact field blend for a matching pairing.

skin-contact field blend (white grapes)

dry white wine (similar varietal, optional for blending)

neutral finishing spirit (e.g., white rum or brandy) - optional

grapefruit, peeled and segmented (for bright, slightly bitter citrus)

orange, thinly zested and segmented

lemon, thinly zested and juiced

Meyer lemon or orange peel (optional for extra floral aroma)

granulated sugar

pectin (low sugar or powdered)

fresh ginger, peeled and finely minced

vanilla bean, split (or 1 tsp vanilla extract)

fresh thyme (or rosemary sprig)

salt

fresh lemon juice (for finishing and balancing)

butter (optional, for glossy finish)

sterilized jar(s) - 8 oz

crusty bread or brioche slices

soft cheese (goat cheese or ricotta)

microgreens or fresh thyme leaves

Breaking Bread Marmalade

Blushing pink color, softer floral and fruit aromas result in this cute and chuggable amphora aged wine!

Pinot Gris Casablanca, CH S OR V

Pinot Gris Casablanca, CH SORV

Blushing in this pink cute color and, softer chuggable floral and amphora fruit aged aromas wine!

Pinot Gris Casablanca, CH

Housemade Kombucha

Lavender / Chamomile Tea, Lime, House Grenadine, Ginger Beer.

Mule Fleurie Negroni

Scrappy Shrub

Make Breaking Bread Marmalade Recipe in just 1h . 2023 Skin Contact Field Blend Dry Creek Valley, CA. Fresh and fun with a bit of heft from barrel fermentation. This chic skin contact blend from the well – established team at Kokomo is sure to please the table!

Breaking Bread Marmalade Recipe

Descriptors

Tasting Notes

Food Pairings

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