Appetizers

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

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

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

www.garrodfarms.com

Mushroom Morsels

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4 Tbsp. butter

¼ c. minced shallots

4 oz. cremini mushrooms, diced

4 oz. shitake mushrooms, diced

1 Tbsp. fresh thyme leaves

2 Tbsp. Madeira

1 ½ Tbsp. flour

1 c. heavy cream

¾ c. shredded mozzarella

Purchased phyllo shells

Grated parmesan for topping

 

In a large skillet, melt butter.  Stir in shallots to soften.  Add diced mushrooms and cook 10 minutes, stirring occasionally.  Add thyme to pan, then deglaze with Madeira.  Remover from heat; sprinkle in flour and stir to coat.  Return to heat; add cream and stir until mixture begins to thicken.  Add mozzarella and continue stirring until combined.  Spoon mushroom filling into prepared phyllo shells and top with a sprinkle of parmesan before serving.

Accompany with Cooper-Garrod Pinot Noir

www.garrodfarms.com

Caribbean Shrimp Skewers

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1/3 c. honey

1 tsp. grated fresh ginger

2/3 c. unsweetened coconut

2/3 c. peanuts, chopped fine

1 lb. shrimp, peeled and deveined

¼ lb. prosciutto slices, cut into ½” strips

Wooden skewers

Soak skewers in water 30 minutes.  Preheat oven to 375 degrees.  Line a baking sheet with foil.  Combine honey and ginger.  In a shallow dish, combine coconut and peanuts.  Pat shrimp dry.  Drain skewers; thread shrimp onto them lengthwise, beginning at the tail and leaving skewer point just inside the shrimp end.  Brush shrimp with honey mixture, then roll in coconut mixture.  Wrap a strip of prosciutto around each shrimp to cover.  Arrange on prepared baking sheet.  Bake 6-10 minutes until shrimp are cooked through and exterior is browned.  (Alternatively, grill over indirect heat, covered.)

Accompany with Cooper-Garrod Rosé 

www.garrodfarms.com

 

Tuna Ceviche

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1 lb. sushi-grade tuna, sliced ½” thick
½ cup diced red onion
¾ c. fresh lime juice
½ tsp. fresh ground black pepper
1 large avocado, cut into ½” dice
¼ c. chopped cilantro
Kosher salt

Place tuna in a single layer on a baking sheet; freeze 15 minutes. Meanwhile, dice the red onion. Juice 4 to 6 limes to make ¾ cup juice. Cut tuna into ½” cubes. Put them in a ceramic or glass bowl (not metal). Use a plastic (not metal) spatula/spoon for stirring. Mix in onion, lime juice, and pepper. Cover and refrigerate 1 hour, stirring every 15 to 20 minutes. The tuna changes color slightly as it “cures”. Just before serving, fold in the diced avocado and cilantro; season to taste with salt. Garnish with whole cilantro leaves. Fun served with thick Kettle-fried potato chips to scoop up the goodness!

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

www.garrodfarms.com

Personal Naan Pizza

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1 naan bread (Stonefire, Atoria’s brands or similar)

2 Tbsp. olive oil

3 Tbsp. fig jam

4 oz. brie, thinly sliced

½ c. walnuts, toasted and coarsely chopped

2 oz. prosciutto, thin slices

1 c. baby arugula

Preheat oven to 425 degrees.  Lightly brush naan with some of the olive oil; toast in a medium-hot skillet 3-4 minutes each side.  Remove and place on a baking sheet.  Spread with fig jam.  Add sliced brie, then chopped walnuts.  Bake 8-10 minutes until cheese melts.  Remove from oven; top with prosciutto.  In a bowl, toss arugula with a splash of the olive oil + salt and pepper to taste.  Sprinkle atop your personal pizza and enjoy!  Serves 1 and is adaptable to the size of your naan.  Recipe originated with Chef Graham, Stanford Faculty Club.

Pair with Cooper-Garrod Cabernet Franc

www.garrodfarms.com

Cooper-Garrod Whipped Feta

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  • 4 oz. crumbled feta
  • 4 oz. cream cheese, softened
  • 2 Tbsp. olive oil
  • 2 Tbsp. honey
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • 1/8 tsp. salt
  • ¼ c. chopped pistachios

Combine first seven ingredients in a food processor and pulse process until smooth.  Put the whipped feta in your serving dish, sprinkle with chopped pistachios, and enjoy with warm pita triangles, pita crisps, crackers, or toasted baguette slices.

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

www.garrodfarms.com

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Spanish Prawns

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  • 2 lbs fresh prawns
  • 1 lemon, sliced thin
  • 1 red onion, sliced thin
  • 1/2 c. pitted black olives, sliced
  • 2 Tbsp. chopped pimiento
  • 1/2 c. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 clove garlic, chopped
  • 1/2 bay leaf, broken
  • 1 Tbsp. dry mustard
  • 1/4 tsp. cayenne
  • Fresh ground pepper
  • Cilantro

Cook shelled and deveined prawns until pink, about 3 minutes. Drain and put in bowl. Add lemon and onion slices, olives and pimiento; toss. Mix remaining ingredients and pour over prawns. Refrigerate at least 2 hours. Toss with a little chopped fresh cilantro just before serving.

Accompany with Cooper-Garrod Chardonnay

www.garrodfarms.com

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Figs for Syrah

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  • 2 Tbsp. unsalted butter
  • 3 Tbsp. minced shallot
  • 2 tsp. fresh thyme leaves
  • 1 Tbsp. honey
  • ¼ lb Maytag blue cheese, crumbled
  • 12 figs
  • 24 walnut halves

Melt butter in small frying pan. Add shallot and thyme; sauté until softened, stirring frequently to mix flavors. Remove from heat and stir in honey. Trim figs and halve lengthwise. Preheat broiler. Put ½ tsp Maytag blue on each fig half and top with a walnut piece. Spoon shallot mixture over figs and put under broiler for 1 to 2 minutes, watching for cheese to melt and topping to crisp golden. Serve warm or at room temperature.

Accompany with Cooper-Garrod Syrah

www.garrodfarms.com

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