Food Pairings

Cherry Chocolate Brownies

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Ingredients:

Brownie Mix (we like Ghiradelli’s Dark Chocolate Brownie Mix)

1 C frozen dark sweet cherries, halved (check the frozen fruit section of your supermarket)

Instructions:

Prepare brownie mix as instructed; add the cherries.  Bake as directed; the brownie will be fudgy!   If you prefer a less-fudgy brownie, you may have to add some bake time.

Pair with Cooper-Garrod Cabernet Sauvignon

 

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

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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

Farro and Green Olive Salad with Walnuts and Raisins

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Ingredients

1 1/4 cups farro (1/2 pound)
Fine sea salt
1 cup walnuts (3 1/2 ounces)
2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces)
4 scallions, white and light green parts only, finely chopped
1/3 cup snipped chives
2 tablespoons golden raisins
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
Shaved Pecorino cheese, for serving

Instructions

1. Preheat the oven to 375°F. In a medium saucepan, combine the farro with 4 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and
spread it on a baking sheet to cool.
2. Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.
3. In a large bowl, combine the farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.

Pair with Cooper-Garrod Wines

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Poached Eggs with Red Wine Sauce

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Merlot Rosemary Fig Jam

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Ingredients:

1 1/2 cups Merlot (or other fruity dry red wine)
2 Tbsp fresh rosemary leaves
2 cups finely chopped fresh figs
3 Tbsp classic powdered pectin (we like Ball® Classic Pectin)
2 Tbsp lemon juice
2 1/2 cups sugar

Directions:

1. Prep by cleaning and sterilizing your canning jars and lids.  You’ll need at 4-5 or equivalent half pint jars.

2. Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat, cover and steep 30 minutes.

3. Pour wine through a fine wire-mesh strainer into a 4-qt. stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice. Bring mixture to a full rolling boil over high heat, stirring constantly.

4. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

5. Ladle hot jam into a hot sterilized jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

6.  Process jars 10 minutes (adjusting for altitude). Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed – if they do – enjoy that jar first, and keep in the fridge!

Delicious with crackers or bread, plus a creamy blue cheese – we enjoyed it with Cambozola!  And of course – Cooper-Garrod Merlot!

Pairs with Cooper-Garrod Merlot

Garlic Shrimp Tacos

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Bacon Blue-cheese Dates

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12 pitted Medjool dates

6 regular slices bacon (not thick cut)

¼ c. blue cheese

12 toothpicks

Soak toothpicks in water.  Line a baking pan with parchment; top with a wire rack.  Preheat oven to 400 degrees.  Slit dates open lengthwise, but avoid cutting in half.  Cut bacon in half crosswise.  Put ½ tsp. blue cheese in each date.  Close, then wrap with one piece cut bacon.  Secure with toothpick.  Place on rack.  Bake 25 minutes until bacon is cooked through.  Cool slightly before serving.

Accompany with Cooper-Garrod Cabernet Sauvignon

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