Food Pairings

  • 4 pieces filet mignon
  • 1-2 cloves garlic
  • 1 Tbsp. butter + 1 Tbsp. olive oil
  • 2 Tbsp. minced shallot
  • 1 tsp. tarragon
  • 2 Tbsp. red wine vinegar
  • 1 egg
  • 1 tsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 1 c. melted butter, still warm

Cut garlic in half and rub cut side over filets. Melt 1 Tbsp. butter with olive oil in skillet over medium high heat. Cook filets to desired doneness, 3-4 minutes per side. Meanwhile for béarnaise, combine shallot, tarragon, and vinegar in small saucepan; cook over medium heat, stirring often, until liquid is almost evaporated. Transfer to blender; add egg, Dijon, and lemon juice. Whirl to mix well before adding melted butter, a few drops at a time to begin, then a thin steady stream. To serve, place filet on plate and spoon béarnaise sauce over.

Accompany with Cooper-Garrod Cabernet Sauvignon

Serves 6

  • 1 c. shredded Swiss cheese
  • 1 c. crabmeat (or a 6oz. can, drained and flaked)
  • 2 green onions, sliced thinly, including tops
  • 1 unbaked 9” pie crust
  • 3 beaten eggs
  • 1 c. cream
  • 1/8 tsp. salt
  • 1/4 tsp. dry mustard
  • 1/2 tsp. grated lemon peel
  • Dash mace
  • 1/4 c. sliced almonds

Preheat oven to 325 degrees. Sprinkle cheese over bottom of pie crust. Top with crab, sprinkle with onion. Combine eggs, cream, salt, lemon peel, dry mustard and mace. Pour over crab. Top with almonds. Bake about 45 minutes or until set. Remove from oven and let stand 10 minutes before cutting.

Accompany with Cooper-Garrod Viognier

  • 2 Tbsp. sesame oil
  • 1 red onion, minced
  • 1 red bell pepper, minced
  • 2 Tbsp. lemongrass, minced
  • 8 boneless, skinless chicken thighs
  • 1⁄4 c. tamari soy sauce
  • 1 can coconut milk
  • 1 c. cream
  • 1 Tbsp. basil, chopped
  • 1 Tbsp. cilantro, chopped
  • Optional: Sriracha sauce and/or Wasabi paste

In large sauté pan (with lid) heat sesame oil. Sauté onions, bell pepper, and lemongrass until softened and lightly caramelized. Move to outside edge of pan. Season chicken with salt and pepper. Place in center of pan, turning to lightly brown both sides. Add soy sauce, coconut milk, and cream. Bring just to a boil; cover and reduce heat to simmer for 20-25 minutes. Add basil and cilantro before serving over rice. Spicy fiends may add sriracha and/or wasabi with sauce ingredients to kick things up a notch, as desired.

Accompany with Cooper-Garrod Viognier

  • 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

Serves 4

  • 4 boneless, skinless chicken breasts
  • Lemon juice
  • 4 Tbsp. butter
  • 2 Tbsp. minced shallot
  • 4 oz. fresh mushrooms, sliced
  • 1⁄4 c. beef bouillon
  • 1⁄4 c. Madeira
  • 1 c. heavy whipping cream
  • Salt and pepper

On a plate large enough to hold the 4 chicken breasts, sprinkle them with lemon juice and allow to macerate while you begin preparations. Melt the butter in a large sauté pan. Add the shallot and cook to soften before adding the mushrooms. Saute several minutes before moving to the sides of the pan. Cook chicken breasts in the center of the pan, discarding any lemon juice left in the plate. When cooked through on both sides, remove chicken to warmed plate and tent while finishing sauce. Add bouillon and Madeira to mushrooms in pan and boil down over high heat until thickened. Stir in the cream and boil down again until cream has thickened slightly. Season to taste with salt and pepper. Return chicken to pan to warm and coat with sauce before serving.

Serve with Cooper-Garrod Chardonnay

  • 1/2 c. dry white wine
  • 3.5 lb. chicken, cut into 8 pieces
  • 3 Tbs. fresh thyme leaves or 1 1/2 tsp. dried
  • 3/4 tsp. sweet paprika
  • salt and freshly ground pepper
  • 1/2 c. chicken stock
  • 2 Tbs. light brown sugar
  • 2 Tbs. mashed fresh blackberries or blackberry preserves
  • 2 garlic cloves, minced
  • 2 Tbs. white wine vinegar
  • 1 tsp. olive oil
  • 1/4 tsp. ground cumin
  • 1/2 c. fresh blackberries (optional) for garnish

Preheat oven to 375 degrees. Pour 1/4 cup of the wine into a large nonreactive baking dish. Arrange chicken pieces in the dish skin side up; sprinkle with thyme, paprika, salt and pepper. Bake 35 minutes, adding remaining wine and the chicken stock to pan as juices evaporate; baste occasionally. Meanwhile, combine the brown sugar with the mashed blackberries, garlic, vinegar, oil, cumin, and remaining 1/4 tsp. paprika in a small bowl. Spoon the blackberry mixture over the chicken and continue baking about 10 minutes more, basting occasionally, until juices run clear when chicken is pierced with a fork.

Transfer chicken to a serving platter; cover loosely with foil. Pour cooking juices into a nonreactive saucepan and bring to a boil over moderate heat. Cook until reduced by half, about 2 minutes. Season with salt and pepper before spooning over the chicken. Garnish with fresh blackberries. (Note: Fresh blackberries create a more tart sauce, whereas blackberry preserves produce a thicker, more sweet sauce.)

Accompany with Cooper-Garrod Cabernet Franc

  • 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

  • 2 lb. lamb stew meat, 1 1⁄2” cubes
  • 2 Tbsp. olive oil
  • 2 onions, chopped
  • 6 garlic cloves, chopped
  • 3⁄4 c. dry red wine
  • 1 c. chicken broth
  • 2 c. tomato juice
  • 1⁄2 c. water
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 2 carrots – diced
  • ½ c. frozen peas
  • ½ c. slivered almonds
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. chopped mint

Heat olive oil in a Dutch oven. Season lamb with salt and pepper before browning on all sides. Transfer to a bowl. Add onions to same pot and cook 5 minutes, stirring occasionally. Add garlic; stir and cook 1 minute more. Return lamb and juices, add wine, and simmer 5 minutes. Stir in chicken broth, tomato juice, water, paprika and cumin; bring to a boil. Cover, reduce heat, and simmer 90 minutes until lamb is tender. Add carrots; cook 15 minutes, uncovered. Stir in peas, almonds, and parsley to heat through. Serve with chopped mint as garnish atop.

Accompany with Cooper-Garrod Test Pilot P-47