Recipes

This simple Strawberry Shortcake Orange Blossom Stack was inspired by the iconic Strawberry Shortcake that is served at Boccali’s restaurant in Ojai, California. Since 1986, the Boccali family has been serving up their decadent mile-high Strawberry Shortcake with rave reviews! Our take on their classic recipe adds a bit of bright California citrus flavor to every delicious layer of this dessert. We recommend pairing it with a glass of sparkling rosé or Muscat/Moscato, but it will work with any of your favorite dessert wines too. View recipe →

You can’t mess with perfection, but you can make it seasonal. For those colder winter months, we’ve taken an incredible pavlova recipe from Cooks with Cocktails and spiced it up a little, adding cinnamon and fresh ginger to a mix of winter fruits—pomegranate, persimmon, and fresh citrus—cooked in a hearty Zinfandel from California. Pair with a California Zinfandel or California dessert wine. View recipe →

Who doesn't love chocolate sauce. Add a little red wine and it's a win-win. This recipe makes enough for you to have a jar for indulging yourself and still have some to package up as delicious holiday gifts for your friends and family. Pair with California Cabernet Sauvignon or California Merlot. View recipe →

Coconut cake is a southern classic and the perfect dessert for Kwanzaa. But we’re taking it up a notch with this recipe by combining the flavors of coconut and mango. This coconut cake (a family favorite), is made with coconut oil and coconut milk, filled with mango curd and then frosted with a coconut mango buttercream. If your family celebrates the holidays with coconut cake, you’ll definitely impress them with this amazing Coconut Mango Cake. If they don’t consider coconut cake a must-have, this recipe may start a new tradition! Pair it with California Moscato or California Riesling for a fabulous celebration. View recipe →

Did you know that the Popsicle was invented in Oakland in 1905? Frank Epperson invented this frozen dessert sensation over 115 years ago, but it still reigns supreme today. Our Peach Frosé Popsicles are a refreshing blend of canned California cling peaches, peach nectar, and California Rosé frozen into Popsicle form. We like to think Frank would approve! Frosé Popsicles are great by themselves or can be served as a delightfully playful peach garnish when served in a wine glass with sparkling wine from California. As the Popsicles melt, the flavors mix and mingle with the sparkling wine creating a truly sensational cocktail experience. View recipe →

Creamy ricotta cheese, fresh lemon, and sweet strawberries make up this delicious and decadent brunch dish. Pairs well with California Rosé or Pinot Grigio. View recipe →

When you want to show someone you care, there's nothing better than a homemade cake! This one is easy to make, impressive to taste and captures three of California’s favorite flavors: navel oranges, olive oil and almonds. Pair with California Muscat or California Late Harvest or Dessert wine. View recipe →

Yes, we said chocolate board. There is no real right or wrong way to make a chocolate board. Plan to have around 2 to 4 oz of chocolate per guest. As well as a variety of fresh and dried fruits, nuts, and dips. When it comes to the chocolate selection it is nice to provide a nice variety to choose from. To start, we recommend using a nice 70 % dark chocolate, a lighter milk chocolate, and a white chocolate. Enjoy this board for Valentine’s Day or any special occasion! View recipe →

Indulge your sweet tooth with these Canadian-inspired maple almond shortbread cookies. Local maple syrup sweetens these easy and buttery cookies while sliced almonds provide a delicious savoury crunch. View recipe →

Rich chocolate cake with rich blackberries, raspberries, and whipped cream. This decadent classic dessert is the perfect finale after a meal between good family or friends. View recipe →

If you can’t imagine Valentine’s Day without chocolate, consider adding these mini-cakes to the menu. Served warm with red wine raspberry sauce, they are almost molten inside, with crunchy edges. The recipe makes four, so you can have one cake apiece with your sweetie and save the other pair for lunch the next day. When cool, they taste like a super-rich brownie. View recipe →

Like strawberry shortcake but more elegant, this layered dessert needs to rest for a few hours before slicing to soften the crunchy meringue. It keeps for about a day so you can serve half for dinner and enjoy the other half for a decadent breakfast the next morning. View recipe →

Share a silky, wine-poached pear with your sweetheart on Valentine’s Day. Both the pear and the luscious caramel-yogurt sauce can be prepared ahead, so dessert will be ready when you are. View recipe →

Pears love chocolate and dried plums, and this impressive do-ahead dessert does not disappoint. View recipe →

Delicate and fragrant, these baked pears have a sweet crunchy topping laced with coconut and chocolate. Pair with California Sparkling Rosé or Dessert Wine. View recipe →

Enjoy the classic combination of dark chocolate and tart, sweet berries in a tender, buttery crust. Pair with California Sparkling Wine or Late Harvest Zinfandel. View recipe →

Toasted almonds, chewy coconut and rich dark chocolate make this bar deliciously decadent. Pair with late-harvest California wine or California Cabernet Sauvignon. View recipe →

Serve this creamy, luxurious dessert after dinner or as a delightful afternoon snack. Pair with California Rosé or late-harvest Riesling. View recipe →

Sweet, smoky, sharp, and creamy; this easy-to-make dessert can also be served cold on a warm summer night. Pair with California Pinot Noir or Viognier. View recipe →

Crisp and refreshing pears with a sweet vanilla cream and a light buttery crust make this the perfect conclusion to any meal. Pair with California Muscat/Moscato or late-harvest Riesling. View recipe →