Appetizers

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

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

Classic Daube

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4 slices bacon, diced

3 lbs. boneless beef chuck, 2″ chunks

2 1/2 c. dry red wine

3 large peeled carrots, cut into 3/4″ pieces

1 bag (14 oz. frozen) petite whole onions

1/2 tsp. each: thyme leaves, rosemary, summer savory leaves

2 bay leaves

1 can beef broth

1 c. frozen peas

2 1/2 Tbsp. each: cornstarch and water

In a Dutch oven, cook bacon about 5 minutes.  Add beef chunks and cook until browned on all sides.  Stir in wine, carrots, onions, dried herbs and bay leaves.  Bring to a boil.  Cover, reduce heat to simmer about 2 1/2 – 3 hours, until meat is tender when pierced.  Use a slotted spoon to remove meat and vegetables from pan.  Discard bay leaves and fat from pan juices.  Measure pan juices.  Add broth, if necessary, to have 2 cups.  Return to pan; add peas and bring to a boil.  Stir together cornstarch and water; add to pan, stirring until sauce thickens.  Return meat and vegetables to sauce; season to taste with salt and pepper.  Lovely served with parsley potatoes!  Serves 6-8.

Pair with Cooper-Garrod Cabernet Sauvignon

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

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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

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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

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Cooper-Garrod Cheese Brick

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  • 1/3 cup pine nuts, toasted
  • 11 oz. Chevre
  • 12 oz whipped creme cheese
  • 1 Tbs chives, chopped
  • 1 Tbs parsley, chopped
  • 1 Tbs basil, chopped
  • 9 slices Provolone

Line loaf pan with enough plastic wrap to overhang the long sides. Cut 3 slices Provolone in half and place along sides of the pan. Place two slices of Provolone in pan bottom. Mix other cheeses, pine nuts, and herbs until well blended. Spread 1/2 of mix in bottom of pan. Place two slices of Provolone on top of mix. Spread 1/2 of mix in pan. Place 2 slices of Provolone on top. Trim edges extending above cheese loaf and cover with plastic wrap overhand. Refrigerate until firm. To serve, invert molded cheese onto serving tray. Enjoy!

Accompany with Cooper-Garrod wines

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Pecan-Onion Swirls

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  • 1 sheet prepared puff pastry, thawed (Pepperidge Farms works well)
  • 2 Tbsp. olive oil
  • 1 lb. onions, finely chopped
  • 1 tsp. honey
  • ¼ c. finely chopped pecans
  • 3 tsp. dried thyme leaves
  • Flour for dusting

Set out frozen pastry to thaw. In a large, heavy saucepan, heat olive oil over medium-high heat. Add onions, stir to mix with oil, and reduce heat to low. Cook for about 30-40 minutes, stirring frequently as onions caramelize in color. When golden, remove from heat and drizzle with honey. Preheat oven to 400 degrees. On a lightly floured pastry board, unfold puff pastry. Cut the two fold lines, creating 3 sections of dough. Lightly roll each section to about ¼ inch thickness. Spread 1/3 of onion mixture along each strip, leaving ½” on one of the longer sides ungarnished. Sprinkle each strip with 1 Tbsp. plus 1 tsp. chopped pecans, topping with 1 tsp. thyme. Moisten the ½” ungarnished dough and roll up from the opposite side, sealing the edge over the roll. Place on a tray in the freezer for 10 minutes before slicing into 3/8” rounds. Place the rounds on parchment-lined baking sheets; bake 15-20 minutes until golden brown. Serve warm or at room temp.

Accompany with Cooper-Garrod Viognier

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Baked Camembert with Macerated Strawberries

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  • 8 oz. wheel Camembert
  • 1 c. sliced strawberries
  • 2 Tbsp. sugar
  • 1 1/2 Tbsp. balsamic vinegar
  • 2 Tbsp. chopped pistachios

Preheat oven to 350 degrees. In a bowl, stir together strawberries, sugar, and balsamic vinegar; set aside. Place Camembert in a baking dish with sides and some extra space; bake 30 minutes. Remove from oven; spoon strawberries over hot cheese and drizzle with some of the remaining marinade. Sprinkle pistachios over the top. Serve warm with water crackers.

Accompany with Cooper-Garrod Test Pilot F-7U Cutlass

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Sunshine Spread

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  • 11 oz. chevre, softened
  • 1⁄4 c. + 2 Tbsp. sour cream
  • 2 Tbsp. melted butter
  • 1 Tbsp. honey
  • 7 dried apricots (14 pieces if already halved)
  • 1⁄4 c. finely diced red onion
  • 2 Tbsp. sunflower seeds, toasted
  • 1⁄4 tsp. salt
  • Dash cayenne
  • 1 tsp. finely sliced chives

Cut apricots in half (if whole) and then into fine dice. Mix chevre, sour cream, butter, and honey until smooth. Stir in remaining ingredients, combining well, before putting in serving dish. (Optional garnish: additional toasted sunflower seeds.) Serve with your favorite crackers or crisps.

Accompany with Cooper-Garrod Viognier

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