Cardamom Churro with Whipped Pistachio Goat Cheese and Parmesan

Saturday, February 14th, 2026

Inspired by Davis Estates Chardonnay, our Culinary Team crafted this dish to shine alongside every sip.

Ingredients

Serves 4 to 6

Cardamom Churro

⅓ cup vegetable oil
2 tablespoons sugar
2 ½ cups water
1 teaspoon cardamom
2 ⅔ cups all-purpose flour

Whipped Pistachio Goat Cheese

a generous ¾ cup
2 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
¼ cup pistachio puree
1 tablespoon honey
½ cup of cream

Garnish

Pistachio, crushed
Parmesan

Method

Cardamom Churro

In a small saucepan, combine the oil, sugar, salt, cardamom, and water. Bring to a boil.
Take the pan off the heat and add the flour all at once. Stir until it comes together into a dough.
Transfer the dough to a mixing bowl and mix (by hand or with a mixer) until smooth.
Spoon the dough into a piping bag fitted with a star tip.
Heat oil to about 360°F and carefully pipe the dough into the hot oil.
Fry until golden brown, then remove and drain on paper towels.

Whipped Pistachio Goat Cheese

Add all ingredients to a food processor or blender.
Blend until smooth and creamy, scraping down the sides as needed.

To Finish

While still warm, spread a generous amount Whipped Pistachio Goat Cheese of sprinkle with finely grated parmesan cheese and crushed pistachio. Serve immediately with a chilled glass of Chardonnay.

Warm, spiced cardamom churro dipped in whipped pistachio goat cheese and Parmesan is a surprisingly savory little rebel, made even better alongside the bright, refreshing lift of Davis Estates Chardonnay.