Vegetarian

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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Cheese Pairings – Viognier

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Suggestions sourced from Whole Foods in the course of several wine and cheese classes we have done together over the past few years.

Fiscalini San Joaquin Gold – A raw cow’s milk cheese made in Modesto, a winner in domestic and international competitions!

Brigante Pecorino Pinna – A semi-soft sheep’s milk cheese from Sardinia. Remove the very thin plastic coating; serve at room temperature.

Les Trois Comtes Morbier – A semi-soft cow’s milk cheese from the Haut-Jura region of eastern France with a grey-green layer of ash running through the middle.

Accompany with Cooper-Garrod Viognier

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Raspberry Franc Granita

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Serves 4

  • 2 cups fresh raspberries (or 20 oz. frozen)
  • 1⁄2 cup sugar
  • 2 Tablespoons fresh lemon juice
  • 1 cup Cooper-Garrod Cabernet Franc

Place raspberries, sugar, and lemon juice in blender or food processor fitted with steel blade. Puree until smooth. Stir in wine. Pour into an 8”x8” x2” container and freeze until firm, or overnight. Let the granite stand at room temperature about 5 minutes prior to serving. If desired, garnish with fresh mint leaves and accompany with crisp amoretti.

Made with Cooper-Garrod Cabernet Franc

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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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Parmigiano-Reggiano Puffs

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3 dozen

  • 1 c. shredded Parmigiano-Reggiano
  • 1⁄2 c. mayonnaise
  • 1 green onion, minced
  • Zest of 1 lemon
  • Dash cayenne
  • Purchased melba toasts

Preheat oven to 400 degrees. Stir together cheese, mayonnaise, onion, lemon zest, and spice. Top each piece of melba toast with 1 teaspoon cheese mixture, spreading to edge. Bake until tops are golden, 8-10 minutes. Makes about 3 dozen.

Accompany with Cooper-Garrod Chardonnay

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Multi-Spiced Nuts

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About 3 cups

  • 1 tsp. Chinese five-spice powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • 1⁄2 tsp. chipotle chili powder
  • 1⁄4 tsp. garlic powder
  • 1 egg white
  • 1 c. pecans
  • 1 c. walnuts
  • 1 c. raw cashews
  • 2 Tbsp. sugar
  • Kosher salt, to taste
  • 1⁄4 c. crystallized ginger, cut into matchstick-size strips

Preheat oven to 225 degrees. Line a large baking pan with parchment. Stir powdered spices together. Whisk egg whites in large bowl until foamy; whisk in spice mixture. Add nuts; toss to coat well. Sprinkle in sugar and toss well again. Spread nut mixture in single layer on baking sheet. Bake 1 hour and 20 minutes, stirring every 20 minutes. Remove from oven and sprinkle with kosher salt, if desired. Transfer to large bowl. Mix in crystallized ginger. Cool completely.

Accompany with Cooper-Garrod Viognier

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