Appetizers

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

www.garrodfarms.com

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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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Onion Confit from France

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Serves 4-6

  • 1⁄4 c. olive oil
  • 2 lbs. onions, thinly sliced
  • 1⁄2 c. sugar
  • 1 tsp. salt
  • 1⁄2 tsp. pepper
  • 1 c. dry red wine
  • 6 Tbsp. balsamic vinegar
  • 2 Tbsp. grenadine

Heat olive oil in heavy, large saucepan over medium heat. Add sliced onions, sugar, salt, and pepper. Cover and cook, stirring occasionally, until onions are very soft, about 30 min. Add wine, balsamic, and grenadine. Simmer uncovered, stirring often, until mixture thickens and onions are very tender, about 20-30 min. more. Season to taste with salt and pepper before cooling. Lovely atop baguette toasts as an appetizer. Also nice as an accompaniment to roast poultry, beef, or pork.

Accompany with Cooper-Garrod Merlot

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Stacy’s Herb-Marinated Feta with Olives

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  • 1 Tblsp. whole cumin seeds
  • 2 tsp. whole coriander seeds
  • 1 tsp. crushed red pepper flakes
  • 2 cloves garlic, minced
  • 2 tsp. orange zest
  • 1 1/4 c. extra virgin olive oil
  • 10 oz. pitted, brine-cured olives,
  • halved lengthwise
  • 3 Tblsp. chopped fresh basil
  • 2 Tblsp. chopped fresh cilantro
  • 8 oz. feta cheese, diced

Combine cumin, coriander, and red pepper in small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

Accompany with Cooper-Garrod Test Pilot P-47 Thunderbolt

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Chevre Crostini

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Serves 8

  • 1 baguette, thinly sliced
  • 2 Tblsp. olive oil
  • 11 oz. chevre, softened
  • 3 Tblsp. olive oil
  • 2 green onions, finely chopped
  • 2/3 c. marinated artichoke hearts, sliced thin
  • Salt and pepper to taste

For the crostini: preheat oven to 400 degrees. Lay out baguette slices on a baking sheet and brush lightly with 2 Tblsp. olive oil. Bake 10 minutes; let cool. (Can be made 1 day ahead.)

For the topping: stir together: chevre, 3 Tblsp. olive oil, green onions, artichoke hearts and seasoning. (If made ahead, refrigerate until ready to use. Soften at room temp before continuing.) Spread on crostini slices and enjoy!

Accompany with Cooper-Garrod Chardonnay

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Cheese Pairings – Viognier

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Suggestions sourced from Whole Foods in the course of several wine and cheese classes we have done together over the past few years.

Fiscalini San Joaquin Gold – A raw cow’s milk cheese made in Modesto, a winner in domestic and international competitions!

Brigante Pecorino Pinna – A semi-soft sheep’s milk cheese from Sardinia. Remove the very thin plastic coating; serve at room temperature.

Les Trois Comtes Morbier – A semi-soft cow’s milk cheese from the Haut-Jura region of eastern France with a grey-green layer of ash running through the middle.

Accompany with Cooper-Garrod Viognier

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Parmigiano-Reggiano Puffs

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3 dozen

  • 1 c. shredded Parmigiano-Reggiano
  • 1⁄2 c. mayonnaise
  • 1 green onion, minced
  • Zest of 1 lemon
  • Dash cayenne
  • Purchased melba toasts

Preheat oven to 400 degrees. Stir together cheese, mayonnaise, onion, lemon zest, and spice. Top each piece of melba toast with 1 teaspoon cheese mixture, spreading to edge. Bake until tops are golden, 8-10 minutes. Makes about 3 dozen.

Accompany with Cooper-Garrod Chardonnay

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Multi-Spiced Nuts

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About 3 cups

  • 1 tsp. Chinese five-spice powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1⁄2 tsp. chipotle chili powder
  • 1⁄4 tsp. garlic powder
  • 1 egg white
  • 1 c. pecans
  • 1 c. walnuts
  • 1 c. raw cashews
  • 2 Tbsp. sugar
  • Kosher salt, to taste
  • 1⁄4 c. crystallized ginger, cut into matchstick-size strips

Preheat oven to 225 degrees. Line a large baking pan with parchment. Stir powdered spices together. Whisk egg whites in large bowl until foamy; whisk in spice mixture. Add nuts; toss to coat well. Sprinkle in sugar and toss well again. Spread nut mixture in single layer on baking sheet. Bake 1 hour and 20 minutes, stirring every 20 minutes. Remove from oven and sprinkle with kosher salt, if desired. Transfer to large bowl. Mix in crystallized ginger. Cool completely.

Accompany with Cooper-Garrod Viognier

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