Mixed Mushroom Walnut Pate

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Ingredients
1 cup walnuts
½ cup minced shallots
½ cup unsalted butter
¼ pound shitake mushrooms, chopped
¼ pound cremini mushrooms, chopped
¼ pound Portobello mushrooms, chopped
1 tbsp garlic, grated or pressed
¼ cup fresh Italian parsley, chopped
1 tbsp fresh thyme, chopped
¼ cup sherry vinegar
½ tsp each sea salt and white pepper
¼ tsp each nutmeg and cayenne pepper
2 tbsp extra virgin olive oil

Instructions
Spread walnuts in a single layer on a sheet pan and toast in a 325 degree oven until lightly
browned – 5 minutes. Remove and let cool. Melt butter in a large pan over medium heat. Add
shallots and cook until softened. Stir in chopped mushrooms, garlic, parsley, thyme, vinegar,
and spices and cook, stirring often until most of the liquid has evaporated. Add walnuts and
olive oil to a food processer and blend until mixture forms a thick paste. Spoon in cooked
mushroom mixture and process until desired texture. Spoon into oiled ramekin or bowl, cover
and chill for at least 2 hours or overnight to allow flavors to blend. Serve with sliced baguette.

Pair with Cooper-Garrod P47 Thunderbolt

www.garrodfarms.com

Spring Stone Fruit Salad

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Ingredients
1/3 cup Sherry vinegar
1/3 cup extra virgin olive oil
1 shallot, minced
1 tbsp honey
Sea Salt and freshly ground black pepper
3 cups mixed stone fruit, peaches, nectarines, plums,
apricots, or cherries, sliced into wedges
1 fennel bulb, thinly sliced
1 head butter lettuce
1/3 cup roasted, salted marcona almonds
2 oz crumbled goat or feta cheese
1/3 cup fresh mint leaves, torn or left whole if small

Instructions
Wash and spin dry whole leaves of butter lettuce and set aside.  Whisk together olive oil,
sherry vinegar, shallot and honey in a mixing bowl. Add salt and black pepper to the dressing, to
taste.

Arrange butter lettuce leaves on a lovely serving platter. Place fennel slices and stone fruit on
them. Scatter marcona almonds, goat cheese and mint over the top. Drizzle the dressing over
the salad and serve. Alternatively, this salad could be divided and served on individual plates.

Pair with Cooper-Garrod Rosé

www.garrodfarms.com

Parmesan Polena with Sausage Ragu

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Ingredients
¼ cup olive oil, divided
1 pound Italian sausages, casings removed
1 red onion, minced
4 cloves garlic, minced
1 (28-oz) can whole peeled tomatoes,
crushed by hand
1 ½ tbsp balsamic vinegar
¼ cup fresh basil, chopped
Sea salt and freshly ground pepper to taste
1 ¼ cups polenta or yellow corn meal
1 tsp sea salt
½ cup freshly grated Parmesan, plus
more for garnish

Instructions
Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high; add sausage and cook, breaking it into
small pieces with a wooden spoon until browned, 5 minutes. Add onion and cook, stirring until
translucent. Add garlic and cook 1 minute. Add tomatoes and bring to a boil, then reduce to
simmer until thick, 20 minutes. Add basil, vinegar, salt, and pepper; keep warm.
Meanwhile, bring sea salt and 5 cups water to a boil in a 4-qt. saucepan; slowly add polenta and
cook, stirring constantly, and reduce heat to medium-low. Cover and cook, stirring occasionally,
until thick and creamy, 8 minutes. Remove from heat and add remaining oil, 1⁄2 cup parmesan,
and sea salt. Divide between bowls and top with ragù; garnish with more parmesan.

Pair with Cooper-Garrod Cabernet Franc

www.garrodfarms.com