Food Pairings

Serves 6

  • 6 lamb shanks
  • 14 oz. frozen petite onions
  • 15 oz. can chicken broth
  • 1 c. + 2 Tbsp. dry sherry
  • 2 Tbsp. soy sauce
  • Ground black pepper
  • ½ c. minced parsley
  • 2 tsp. lemon zest
  • Kosher salt
  • 2 lbs. parsnips, peeled (cut if large)
  • 3 carrots, peeled and cut into sticks
  • 1 ½ Tbsp. olive oil

Preheat oven to 350 degrees.  Put lamb shanks in large roaster, onions around them.  Pour in chicken broth, 1 c. sherry, soy sauce; sprinkle with pepper. Cover tightly with foil; bake 1 ½ hours.  Meanwhile mix parsley, lemon zest, salt and pepper to taste in a small bowl.  Cover and chill.  Add parsnips and carrots to lamb shanks; cover and bake 1 more hour.  Increase oven to 400 degrees.  Transfer shanks, parsnips and carrots to rimmed baking pan.  Brush with olive oil.  Bake until browned, 15-20 minutes. Meanwhile, skim fat from pan juices; measure to 2 ½ c. with onions (add more broth if needed).  Bring to a boil; add 2 Tbsp. sherry.  Serve shanks and vegetables with sauce; sprinkle with parsley mixture.

Accompany with Cooper-Garrod Test Pilot F-104 Starfighter

  • 10 oz. cheese ravioli
  • 2 tsp. olive oil
  • 1 Tbsp. finely chopped shallot
  • ½ each zucchini and yellow squash, sliced thin, about 1 cup total
  • ¾ c. heavy cream
  • Zest of 1 lemon
  • ¼ c. finely shredded Parmesan cheese plus more for topping
  • 1 Tbsp. chopped chives

Cook pasta according to package directions. Drain pasta, reserving ¼ c. cooking water, and return to pot. Simultaneously, heat oil in medium skillet. Add shallot and cook until soft, stirring, about 2 min. Add vegetables with salt and pepper to taste. Cook, stirring often, until squash is just beginning to soften, 2-3 min.  Add cream and lemon zest; cook until squash is tender and cream is thickened, 2 min. or so.

Add squash mixture and ¼ c. Parmesan to drained pasta. Stir to mix, adding pasta water as needed for desired sauce consistency. Serve, sprinkled with chives and additional Parmesan. Serves 2; easy to double.

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

  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 1 clove garlic, pressed
  • 15 oz. can chili beans with sauce
  • 15 oz. can petite diced tomatoes
  • 15 oz. can tomato sauce
  • 3 Tbsp. Williams chili seasoning
  • 6 oz. can tomato juice (Can use 2 cans)
  • 15 oz. can beef broth, as needed

In a large pot, cook crumbled ground beef with onion and garlic until beef is no longer pink.  Remove from heat and discard fat liquids.  Add chili beans, diced tomatoes with juices, tomato sauce, chili seasoning, and tomato juice.  Stir to combine.  Return to simmer and cook down so flavors meld.  Add beef broth as needed for desired consistency.  Recipe can be doubled or tripled!  Enjoy as is or serve with your favorite toppings.

Accompany with Cooper-Garrod F-7U Cutlass

  • 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

Serves 4

  • 4  6-oz. beef tenderloin steaks
  • 1 ½ tsp. flour
  • 2 tsp. black peppercorns, crushed
  • 2 Tbsp. dried cherries, strip sliced
  • 14 oz. can low salt beef broth
  • 14 oz. can low salt chicken broth
  • 2 c. Madeira
  • 1 shallot, finely chopped
  • 2 ½ Tbsp. butter, divided

In a large saucepan, sauté shallots in 1 Tbsp. butter 2 minutes, until soft.  Add Madeira; boil 15 minutes or until reduced to ½ c. Add broths, cherries, and peppercorns.  Simmer 30 minutes or until reduced to 1 ¼ c.  Mix 1 ½ tsp. melted butter and flour in small bowl. Gradually whisk into sauce; simmer until slightly thickened.  Salt and pepper to taste.  Heat 1 Tbsp. butter in heavy skillet over high heat.  Add steaks and cook as desired, about 5 minutes per side for medium-rare.  Transfer to plates, spoon sauce over, and serve.

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 6

  • 6 boneless chicken breast halves
  • 6 tbsp butter, melted
  • Flour for dredging
  • I can Bing cherries, 16 oz.
  • I onion, sliced thin
  • I bottle chile sauce, 12 oz.
  • 1/2 cup brown sugar
  • I tbsp Worcestershire sauce
  • 1/2 cup sherry

Preheat oven to 400 degrees Wash chicken pieces, pat dry. Dip chicken in butter, then flour. Bake 20 minutes in a 9” x 13” dish. Meanwhile, simmer the juice from the cherries with the onion, chile sauce, brown sugar, and Worcestershire. Reduce oven to 250 degrees. Pour sauce over browned chicken and bake 45 minutes more. Spoon cherries and sherry over chicken. Return to oven for 15 minutes. Serve over white rice.

Accompany with Cooper-Garrod Cabernet Franc

  • 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

  • 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

  • 3 tablespoons sugar, or more to taste
  • 1 tablespoon cornstarch
  • 1/ 4 cup crème de framboises (raspberry liqueur)
  • 3/ 4 cup Cooper-Garrod Cabernet Franc
  • 12-16 oz. raspberries (can use frozen in off-season)
  • 1/ 4 teaspoon almond extract
  • toasted sliced almonds and fresh raspberries for garnish

In a 2-quart saucepan, stir sugar and cornstarch together until no lumps remain. Gradually whisk in crème de framboises and Cabernet Franc. Add raspberries and cook over medium-high heat, stirring, until sauce boils and thickens. Remove from heat and stir in almond extract. Serve warm over ice cream, cake, even select fruits, sprinkling with toasted sliced almonds and garnishing with fresh raspberries.

Accompany with Cooper-Garrod Cabernet Franc

Serves 8

  • 5 oz. fine quality baking chocolate, semi-sweet
  • 2/3 c. butter
  • 2/3 c. sugar
  • 3 eggs
  • 2/ 3 c. ground almonds
  • 1 tsp. vanilla
  • 1 drop almond extract
  • 1/3 c. flour

Preheat the oven to 350 degrees. Butter an 8″ round cake pan, and line bottom with a piece of parchment, trimmed to fit atop the buttered surface. Melt the chocolate in a water bath. Add butter and sugar; whisk smooth. Remove from heat, cool slightly, and whisk in the eggs, ground almonds, and flavorings. Fold in the flour. Pour into prepared pan. Bake in a water bath for about 30 minutes. Remove from oven and cool. To serve, turn out onto a doily and sprinkle liberally with powdered sugar. Lovely accompanied with raspberries and whipped cream, or even Creme Anglaise!

Accompany with Cooper-Garrod Test Pilot, F-86 Sabre Jet