Appetizers

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

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

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

  • 2 Tbsp. honey
  • 3 Tbsp. lime juice
  • 3 Tbsp. soy sauce
  • 1 Tbsp. vegetable oil
  • 1⁄2 tsp. Sriracha sauce
  • 2 garlic cloves, pressed
  • 2 Tbsp. chopped cilantro
  • 1 lb. boneless, skinless chicken breasts

Cut chicken into 1″ cubes. In a medium sized bowl, combine remaining ingredients for marinade. Add chicken and stir to coat thoroughly. Cover and marinate at least an hour, stirring occasionally. Put chicken pieces on 4 skewers. Broil or grill over medium high heat, about 6 minutes per side, turning once. Serves 4 as main course, or can be served on toothpicks as appetizers.

Accompany with Cooper-Garrod Chardonnay

  • 1 c. milk
  • 1⁄2 c. butter
  • 1⁄4 tsp. salt
  • 1 c. flour, sifted
  • 4 eggs
  • 1 c. (4 oz.) finely shredded Gruyere cheese
  • (reserve 2 Tbsp. for topping)

Preheat oven to 425 degrees. Line two baking sheets with parchment. In a medium saucepan, combine milk, butter, and salt over medium heat. When butter melts, add flour all at once and stir until dough comes away from sides of the pan. Remove from heat; add eggs one at a time, stirring to mix well. Dough thickens and becomes shiny. Vigorously stir in cheese. Using two spoons, place teaspoons of dough, 1” apart on parchment. Sprinkle tops with reserved cheese. Bake 18-20 minutes until lightly browned. Turn off oven, open door, and allow to set 8 minutes. Remove to cooling rack. Serve warm.

Accompany with Cooper-Garrod Pinot Noir

  • 1 1/2 tsp. sesame oil
  • 1/2 c. minced shallots
  • 1 Tbsp. peeled, minced fresh ginger
  • 1/4 c. thawed orange juice concentrate
  • 1 c. canned chicken broth
  • 3 Tbsp. rice vinegar
  • 1 tsp. soy sauce
  • 1 lb. shrimp
  • cilantro, optional for garnish

Heat oil in small saucepan over medium heat. Sauté shallots and ginger 2 minutes. Add juice concentrate, broth, and vinegar. Boil until reduced by half, about 6 minutes. Remove from heat; stir in soy sauce. Skewer shrimp, brush with sauce, broil or grill until cooked through, about 2 minutes per side. As an entrée, serve with jasmine rice and spoon sauce over; garnish with cilantro if desired. Serves 4. OR, serve as hors d’ oeuvres with sauce in a bowl for dipping.

Accompany with Cooper-Garrod Viognier

  • 1 c. unsalted butter, softened
  • 1⁄2 c. powdered sugar
  • 2 Tbsp. sugar
  • 1 egg yolk
  • 1 1⁄2 c. flour
  • 1⁄2 c. cocoa
  • 1⁄4 tsp. salt
  • 1⁄4 tsp. cayenne pepper
  • Kosher salt for topping

Sift flour, cocoa, salt, and cayenne into a prep bowl. Cream butter and sugars; add egg yolk and beat until smooth. Add sifted dry ingredients and beat until thoroughly combined. Divide dough in half. Using wax paper, roll each half into a log, about 1 1⁄2 “ diameter. Freeze until very firm, at least an hour. Preheat oven to 350 degrees and line 2 large cookie sheets with parchment paper. Slice hardened logs into 1⁄4” pieces, spacing them about 1” apart on the parchment. Sprinkle as desired with Kosher salt. Bake 15 minutes until just firm. Let cool 3 minutes on the parchment before removing to a wire rack. Makes about 5 dozen. (Dough may be frozen up to 2 weeks. Baked canapés may be stored air-tight at room temp up to 2 days.)

Accompany with Cooper-Garrod Test Pilot P-47 Thunderbolt

  • 1 lb. bacon, cut into 1⁄2” pieces
  • 1 onion, chopped
  • 2 shallots, chopped
  • 1 garlic clove, chopped
  • 1⁄2 tsp. ground mustard
  • 1⁄2 tsp. chipotle chili powder
  • 1⁄2 c. brandy
  • 1⁄2 c. maple syrup
  • 1⁄4 c. balsamic vinegar
  • 1 Tbsp. Worcestershire sauce

In a Dutch oven over moderate heat, cook bacon 15-20 minutes until crispy. Remove to paper towels. Pour off all but 1 Tbsp. grease; add onion, shallots, and garlic. Stir and cook until softened, 5-8 minutes. Add mustard and chipotle powder; stir 1 minute before adding brandy and maple syrup. Bring to a boil, scraping up browned bits. Return bacon to pan, add balsamic and Worcestershire. Reduce heat to low and simmer 10 minutes, stirring some, until syrupy and thick. Cool 10 minutes before pulsing in food processor until chunky. Makes about 2 cups. Serve atop crostini; can spread with creamy blue cheese before adding Bacon Jam.

Accompany with Cooper-Garrod Syrah

Makes about 20, depending on size of baguette

  • 3/4 c. walnuts, toasted and chopped
  • 2 onions
  • 2 Tbsp. unsalted butter
  • chicken broth, as needed
  • 5 oz. crumbled blue cheese
  • 1 baguette, sliced 1⁄4” diagonally
  • olive oil

Preheat oven to 375. Put baguette slices on a rimmed baking sheet. Brush with olive oil and bake 8-10 minutes until toasted. Halve onions vertically; cut into thin slices. Melt butter in a large pan over medium heat. Add onions; stir to mix in butter. Continue cooking, stirring frequently until onions are very soft and caramel-colored. Use small amounts of broth to keep from sticking to pan. To assemble: spoon onions atop toasted baguette slices, then some blue cheese, then some walnuts. Heat under a broiler just until cheese begins to melt.

Accompany with Cooper-Garrod Cabernet Sauvignon

  • 1 ½ c. finely grated Gruyere
  • 1 ½ c. finely grated Pecorino Romano
  • 1 ½ c. finely grated Parmigiano-Reggiano(approx. ¼ lb. of each cheese)
  • 1 ½ c. flour
  • 2 tsp. baking powder
  • 3 eggs
  • 1/3 c. Crisco oil
  • 2 Tbsp. milk
  • Dry bread crumbs
  • Butter for greasing pan

Preheat oven to 400 degrees. Butter a 9” x 13” baking pan and “dust” with bread crumbs, shaking out any excess. Combine flour and baking powder in a bowl. Mix eggs, oil, and milk in a larger bowl before stirring in grated cheeses. Add flour mixture to cheese mixture, stirring until it cleans the sides of the bowl. Press evenly into prepared pan, smoothing top with a spatula. Bake 25 minutes. Remove from oven; cool 10 minutes before turning out onto a cutting board and turning right side up again. Cut into 48 bars or 96 squares (4×12-or-24 pieces across).

Accompany with Cooper-Garrod Test Pilot, F-104 Starfighter