Vegetarian

Mixed Mushroom Walnut Pate

, , , ,

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

, , , ,

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

www.garrodfarms.com

Farro and Green Olive Salad with Walnuts and Raisins

, , ,

Ingredients

1 1/4 cups farro (1/2 pound)
Fine sea salt
1 cup walnuts (3 1/2 ounces)
2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces)
4 scallions, white and light green parts only, finely chopped
1/3 cup snipped chives
2 tablespoons golden raisins
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
Shaved Pecorino cheese, for serving

Instructions

1. Preheat the oven to 375°F. In a medium saucepan, combine the farro with 4 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and
spread it on a baking sheet to cool.
2. Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.
3. In a large bowl, combine the farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.

Pair with Cooper-Garrod Wines

www.garrodfarms.com

Meyer Lemon and Hazelnut Spaghetti

, , ,

1 c. mascarpone cheese

2 Meyer lemons, zested and juiced

1 ½ tsp. salt, divided

Freshly ground pepper to taste

¼ tsp. nutmeg

1 lb. spaghetti

5 oz. bag spinach (about 5 cups), roughly chopped

1 c. toasted hazelnuts, chopped

Combine mascarpone, lemon zest and juice, ½ tsp. salt, pepper, and nutmeg with a hand mixer; set aside. Bring a pot of water to boil with 1 tsp. salt. Cook spaghetti per package directions until al dente. Reserve ½ cup pasta water. Drain the spaghetti and return to the pot. Over low heat, stir in the mascarpone mixture. Add the spinach and toss so the greens begin to wilt. Add pasta water as needed to keep the sauce fluid but not watery. (You may not use it all.) Continue to toss until spinach looks cooked. Add hazelnuts. Stir to combine and plate right away. Serves 4-6. (Recipe may be cut in half.)

Accompany with Cooper-Garrod Viognier
www.garrodfarms.com

Lemon Cream Ravioli with Squash

, , , ,
  • 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 or Cooper-Garrod Chardonnay

www.garrodfarms.com

Figs for Syrah

, , ,
  • 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

www.garrodfarms.com

Return to Food Pairings

Cooper-Garrod Cheese Brick

, , ,
  • 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

Return to Food Pairings

Sauce Framboises

, , ,
  • 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

Return to Food Pairings

Reine de Saba

, , ,

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

Return to Food Pairings