Sides

Mixed Mushroom Walnut Pate

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Ingredients
1 cup walnuts
½ cup minced shallots
½ cup unsalted butter
¼ pound shitake mushrooms, chopped
¼ pound cremini mushrooms, chopped
¼ pound Portobello mushrooms, chopped
1 tbsp garlic, grated or pressed
¼ cup fresh Italian parsley, chopped
1 tbsp fresh thyme, chopped
¼ cup sherry vinegar
½ tsp each sea salt and white pepper
¼ tsp each nutmeg and cayenne pepper
2 tbsp extra virgin olive oil

Instructions
Spread walnuts in a single layer on a sheet pan and toast in a 325 degree oven until lightly
browned – 5 minutes. Remove and let cool. Melt butter in a large pan over medium heat. Add
shallots and cook until softened. Stir in chopped mushrooms, garlic, parsley, thyme, vinegar,
and spices and cook, stirring often until most of the liquid has evaporated. Add walnuts and
olive oil to a food processer and blend until mixture forms a thick paste. Spoon in cooked
mushroom mixture and process until desired texture. Spoon into oiled ramekin or bowl, cover
and chill for at least 2 hours or overnight to allow flavors to blend. Serve with sliced baguette.

Pair with Cooper-Garrod P47 Thunderbolt

www.garrodfarms.com

Spring Stone Fruit Salad

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Ingredients
1/3 cup Sherry vinegar
1/3 cup extra virgin olive oil
1 shallot, minced
1 tbsp honey
Sea Salt and freshly ground black pepper
3 cups mixed stone fruit, peaches, nectarines, plums,
apricots, or cherries, sliced into wedges
1 fennel bulb, thinly sliced
1 head butter lettuce
1/3 cup roasted, salted marcona almonds
2 oz crumbled goat or feta cheese
1/3 cup fresh mint leaves, torn or left whole if small

Instructions
Wash and spin dry whole leaves of butter lettuce and set aside.  Whisk together olive oil,
sherry vinegar, shallot and honey in a mixing bowl. Add salt and black pepper to the dressing, to
taste.

Arrange butter lettuce leaves on a lovely serving platter. Place fennel slices and stone fruit on
them. Scatter marcona almonds, goat cheese and mint over the top. Drizzle the dressing over
the salad and serve. Alternatively, this salad could be divided and served on individual plates.

Pair with Cooper-Garrod Rosé

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Merlot Rosemary Fig Jam

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Ingredients:

1 1/2 cups Merlot (or other fruity dry red wine)
2 Tbsp fresh rosemary leaves
2 cups finely chopped fresh figs
3 Tbsp classic powdered pectin (we like Ball® Classic Pectin)
2 Tbsp lemon juice
2 1/2 cups sugar

Directions:

1. Prep by cleaning and sterilizing your canning jars and lids.  You’ll need at 4-5 or equivalent half pint jars.

2. Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat, cover and steep 30 minutes.

3. Pour wine through a fine wire-mesh strainer into a 4-qt. stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice. Bring mixture to a full rolling boil over high heat, stirring constantly.

4. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

5. Ladle hot jam into a hot sterilized jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

6.  Process jars 10 minutes (adjusting for altitude). Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed – if they do – enjoy that jar first, and keep in the fridge!

Delicious with crackers or bread, plus a creamy blue cheese – we enjoyed it with Cambozola!  And of course – Cooper-Garrod Merlot!

Pairs with Cooper-Garrod Merlot

Herbed Mushrooms

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Serves 2 as a side dish, 4 as garnishment

  • 8 oz. mushrooms, cleaned, trimmed, and sliced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/4 cup Cabernet Sauvignon

Melt butter in heavy large skillet over medium-high heat. Add mushrooms and stir to coat lightly but thoroughly. The skillet may seem quite full, but mushrooms “shrink” as they cook! Add spices and continue to stir frequently as mushrooms brown. Add wine in last 5 minutes of cooking, continuing to stir until liquid is evaporated.

Accompany with Cooper-Garrod Cabernet Sauvignon

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Pom-Cran-Pear Chutney

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  • 1 c. pomegranate juice
  • 1⁄2 c. dark brown sugar
  • 1 Tbsp. lemon juice
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 1⁄2 tsp. coriander seeds
  • 1 1⁄2 tsp. black peppercorns
  • 12 oz. fresh cranberries
  • 1⁄2 c. pomegranate Craisins
  • 2 pears, peeled, cored, chopped
  • 1 onion, chopped
  • 1 1⁄2 Tbsp. candied ginger, minced
  • 1⁄4 c. cider vinegar
  • 1⁄4 tsp. ground cloves

Combine first seven ingredients in a non-reactive saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids; return liquid to saucepan. Add remaining ingredients. Simmer uncovered 20-25 minutes, stirring frequently. Liquid reduces, cranberries pop, pears and onion soften. Delicious with roast poultry or pork, or as hors d’ oeuvres atop chevre on crusty bread.

Accompany with Cooper-Garrod Pinot Noir

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Aunt Sadie’s Apple Dressing

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for about an 8 lb. bird

  • 2 eggs
  • 1/4 cup sugar
  • a little bit of salt
  • 6-8 cups dry white bread cubes
  • 1 large apple, peeled and chopped
  • 2 cups hot milk (more or less)

In a large bowl, beat together eggs and sugar, adding salt last.  Stir in bread cubes and apple.  Add enough hot milk to moisten well.  Gently fill the bird’s cavity, careful not to overstuff.  The dressing will expand as it cooks.  Bake as directed for the stuffed poultry.  (If baking the dressing separately, spray a 9”x13” pan with Pam before filling.  Dot the top with butter, cover and bake about 50 minutes at 375 degrees.)

Accompany with Cooper-Garrod wines

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Miss Grimmett’s Cranberry Relish

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Makes about 4 cups

  • 12 oz. fresh cranberries
  • 2 medium Granny Smith or Pippin apples, peeled, quartered and cored
  • 6 oz. walnuts
  • 3/4 cup sugar
  • 1/2 cup orange marmalade
  • 2 teaspoons lemon juice
  • 2 teaspoons Grand Marnier
  • 1/8 teaspoon ground cinnamon

Chop cranberries fine in a food processor fitted with metal blade. Remove to a large bowl. Chop peeled apples in processor. Add to cranberries. Chop walnuts and add with remaining ingredients to cranberries. Stir to mix well. Cover tightly and refrigerate overnight – or longer – before serving.

Accompany with Cooper-Garrod Chardonnay, Cabernet Franc, and Pinot Noir

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