Pea Quick Bread with Peas & Chamomile

Pair with Manzanilla

Manzanilla is a perfect match with Pea Quick Bread with Chamomile. Try Callejuela, a young manzanilla and a classic expression of Sanlúcar... citrus, grass, almondy yeast, and mouth-puckeringly dry. The leanness of the manzanilla pairs perfectly with the green, unctuous notes of the peas and cuts through its creaminess, while the added chamomile reminds us of the wine's true essence of white flowers and sea air.


Pea quick breads
Pea puree in squeeze bottle
Ground organic no-spray dried chamomile flowers
Pea Tendrils



  1. Lay out breads on a surface so you can assemble bites

  2. Put a small dollop of pea puree on the top of each bread

  3. Sprinkle the dollop portion of the bread with some ground chamomile

  4. Garnish with a pea tendril or blos


Spring Pea Puree

1 bag Frozen Peas, thawed
1 t kosher salt
½ t cracked pepper
2 T olive oil

Blend all ingredients in a high speed blender until you have a smooth consistency and all of the pea skins have been fully blended and incorporated.  
Taste and adjust seasoning.  Set side 1.5 cups for quick bread recipe and put remainder in a squeeze bottle for service


Pea Quick Bread
Yield: 80 mini loaves
Special equipment: mini loaf / gold bar molds.  Feel free to use mini muffin molds or you can bake in a small sheet tray and cut out shapes.  Note that the baking time will increase with a larger mold.

5 eggs, room temperature
¾ C sugar
2 C cake flour
1 t kosher salt
1.5 t baking powder
1.5 cup puree
½ c butter, melted

Preheat oven to 375˚F
Mix eggs and sugar in an electric mixer with a whisk until doubled in volume
Sift together cake flour, salt and baking powder
With mixer on low, slowly add dry ingredients until just incorporated
Remove whisk from mixer and fold in pea puree and butter until the color is consistent and you no longer sea streaks of the pea puree
Spray mini molds with nonstick spray, layout on a sheet tray, and fill with batter
Bake for 15 minutes, remove from oven and let cool.  Store in an airtight container in the fridge for up to two days

Flannery Klette-Kolton , bigLITTLE New York, NY United States Visit Website
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serving and consuming

Pairing Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

Manzanilla fast facts

Always serve very chilled

Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

The wine of the sea

Perfect with fish, seafood and all styles of food from the sea.

Style of Glass

In traditional wide rimmed catavinos or in a white wine glass.

Analytic data

  • Alcoholic content 15 y 19% vol. (normally 15% vol.)
  • Sugar < 5 gr. / litre (normally < 1 gr. / litre)
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) <0,25 gr. / litre
  • Very Low In Glycerine Content < 2 gr. / litre
Flannery Klette-Kolton , bigLITTLE New York, NY United States Visit Website
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