Vegetarian

Minted Grapefruit

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Serves 2 per grapefruit

  • 1 pink grapefruit per person
  • 1 T. sugar per grapefruit
  • 2 sprigs fresh mint per grapefruit
  • About 1/4 c. Chardonnay per grapefruit

Carefully remove the peel, membranes, and seeds from the fruit. Leaving the pith and memo branes imparts a bitter flavor, so take the time for this tedious prep work. You can speed it up by using a knife for crisp presentation of the fruit. Place the sections in a non-reactive bowl, sprinkling with the sugar and 1 sprig of mint per grapefruit. Pour Chardonnay onto the top of the fruit. Cover and refrigerate overnight. To serve, remove the marinated mint from the fruit; arrange sections in individual serving bowls, and garnish with a sprig of mint. French vanilla ice cream is a nice accompaniment.

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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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Happy Holidays Chocolate Bark

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  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1/3 cup unsalted pistachio meats, chopped
  • 1/3 cup pomegranate-infused Craisins®, chopped

Use the best quality chocolate chips available and combine in a 4-cup glass bowl. Microwave on half power one minute; stir. Microwave another minute on half power; stir to smooth. (May need another half minute.) Line a sheet-cake pan with parchment and spread melted chocolate mixture evenly. Sprinkle with prepared nuts and fruit. Cover with wax paper and press toppings lightly into chocolate; discard wax paper. Chill about 20 minutes, or until firm enough to break into bark pieces.

Accompany with Cooper-Garrod Cabernet Sauvignon

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Pecan-Onion Swirls

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  • 1 sheet prepared puff pastry, thawed (Pepperidge Farms works well)
  • 2 Tbsp. olive oil
  • 1 lb. onions, finely chopped
  • 1 tsp. honey
  • ¼ c. finely chopped pecans
  • 3 tsp. dried thyme leaves
  • Flour for dusting

Set out frozen pastry to thaw. In a large, heavy saucepan, heat olive oil over medium-high heat. Add onions, stir to mix with oil, and reduce heat to low. Cook for about 30-40 minutes, stirring frequently as onions caramelize in color. When golden, remove from heat and drizzle with honey. Preheat oven to 400 degrees. On a lightly floured pastry board, unfold puff pastry. Cut the two fold lines, creating 3 sections of dough. Lightly roll each section to about ¼ inch thickness. Spread 1/3 of onion mixture along each strip, leaving ½” on one of the longer sides ungarnished. Sprinkle each strip with 1 Tbsp. plus 1 tsp. chopped pecans, topping with 1 tsp. thyme. Moisten the ½” ungarnished dough and roll up from the opposite side, sealing the edge over the roll. Place on a tray in the freezer for 10 minutes before slicing into 3/8” rounds. Place the rounds on parchment-lined baking sheets; bake 15-20 minutes until golden brown. Serve warm or at room temp.

Accompany with Cooper-Garrod Viognier

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Baked Camembert with Macerated Strawberries

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  • 8 oz. wheel Camembert
  • 1 c. sliced strawberries
  • 2 Tbsp. sugar
  • 1 1/2 Tbsp. balsamic vinegar
  • 2 Tbsp. chopped pistachios

Preheat oven to 350 degrees. In a bowl, stir together strawberries, sugar, and balsamic vinegar; set aside. Place Camembert in a baking dish with sides and some extra space; bake 30 minutes. Remove from oven; spoon strawberries over hot cheese and drizzle with some of the remaining marinade. Sprinkle pistachios over the top. Serve warm with water crackers.

Accompany with Cooper-Garrod Test Pilot F-7U Cutlass

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Toblerone Mousse

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  • 2 Toblerone dark chocolate bars (3.52 oz. each)
  • 1/3 c. heavy cream
  • 2 large egg whites
  • 1⁄4 c. sugar

In a metal bowl over a pan of simmering water, melt chocolate with the cream, stirring. Remove bowl to cool while making meringue. In another metal bowl over the hot water, combine egg whites and sugar, stirring until sugar dissolves. With a hand-held mixer, beat meringue for 5 minutes until it holds glossy, stiff peaks and is warm to the touch. Remove bowl and continue beating until meringue is cool. Gently fold into the chocolate mixture until fully combined. Spoon into 4 ramekins and cover until serving. (May be refrigerated; allow to come to room temp before serving for softer consistency.)

Accompany with Cooper-Garrod Cabernet Sauvignon

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Sunshine Spread

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  • 11 oz. chevre, softened
  • 1⁄4 c. + 2 Tbsp. sour cream
  • 2 Tbsp. melted butter
  • 1 Tbsp. honey
  • 7 dried apricots (14 pieces if already halved)
  • 1⁄4 c. finely diced red onion
  • 2 Tbsp. sunflower seeds, toasted
  • 1⁄4 tsp. salt
  • Dash cayenne
  • 1 tsp. finely sliced chives

Cut apricots in half (if whole) and then into fine dice. Mix chevre, sour cream, butter, and honey until smooth. Stir in remaining ingredients, combining well, before putting in serving dish. (Optional garnish: additional toasted sunflower seeds.) Serve with your favorite crackers or crisps.

Accompany with Cooper-Garrod Viognier

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Onion Confit from France

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Serves 4-6

  • 1⁄4 c. olive oil
  • 2 lbs. onions, thinly sliced
  • 1⁄2 c. sugar
  • 1 tsp. salt
  • 1⁄2 tsp. pepper
  • 1 c. dry red wine
  • 6 Tbsp. balsamic vinegar
  • 2 Tbsp. grenadine

Heat olive oil in heavy, large saucepan over medium heat. Add sliced onions, sugar, salt, and pepper. Cover and cook, stirring occasionally, until onions are very soft, about 30 min. Add wine, balsamic, and grenadine. Simmer uncovered, stirring often, until mixture thickens and onions are very tender, about 20-30 min. more. Season to taste with salt and pepper before cooling. Lovely atop baguette toasts as an appetizer. Also nice as an accompaniment to roast poultry, beef, or pork.

Accompany with Cooper-Garrod Merlot

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Stacy’s Herb-Marinated Feta with Olives

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  • 1 Tblsp. whole cumin seeds
  • 2 tsp. whole coriander seeds
  • 1 tsp. crushed red pepper flakes
  • 2 cloves garlic, minced
  • 2 tsp. orange zest
  • 1 1/4 c. extra virgin olive oil
  • 10 oz. pitted, brine-cured olives,
  • halved lengthwise
  • 3 Tblsp. chopped fresh basil
  • 2 Tblsp. chopped fresh cilantro
  • 8 oz. feta cheese, diced

Combine cumin, coriander, and red pepper in small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

Accompany with Cooper-Garrod Test Pilot P-47 Thunderbolt

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Chevre Crostini

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Serves 8

  • 1 baguette, thinly sliced
  • 2 Tblsp. olive oil
  • 11 oz. chevre, softened
  • 3 Tblsp. olive oil
  • 2 green onions, finely chopped
  • 2/3 c. marinated artichoke hearts, sliced thin
  • Salt and pepper to taste

For the crostini: preheat oven to 400 degrees. Lay out baguette slices on a baking sheet and brush lightly with 2 Tblsp. olive oil. Bake 10 minutes; let cool. (Can be made 1 day ahead.)

For the topping: stir together: chevre, 3 Tblsp. olive oil, green onions, artichoke hearts and seasoning. (If made ahead, refrigerate until ready to use. Soften at room temp before continuing.) Spread on crostini slices and enjoy!

Accompany with Cooper-Garrod Chardonnay

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