Vegetarian

Gougeres

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  • 1 c. milk
  • 1⁄2 c. butter
  • 1⁄4 tsp. salt
  • 1 c. flour, sifted
  • 4 eggs
  • 1 c. (4 oz.) finely shredded Gruyere cheese
  • (reserve 2 Tbsp. for topping)

Preheat oven to 425 degrees. Line two baking sheets with parchment. In a medium saucepan, combine milk, butter, and salt over medium heat. When butter melts, add flour all at once and stir until dough comes away from sides of the pan. Remove from heat; add eggs one at a time, stirring to mix well. Dough thickens and becomes shiny. Vigorously stir in cheese. Using two spoons, place teaspoons of dough, 1” apart on parchment. Sprinkle tops with reserved cheese. Bake 18-20 minutes until lightly browned. Turn off oven, open door, and allow to set 8 minutes. Remove to cooling rack. Serve warm.

Accompany with Cooper-Garrod Pinot Noir

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Forbidden Rice and Quinoa Salad

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Serves 4

  • 1⁄4 c. black rice
  • 1⁄2 c. red quinoa
  • 1 bay leaf
  • 1⁄4 tsp. salt
  • 2 Tbsp. olive oil, divided
  • 3⁄4 c. finely chopped onion
  • 2 garlic cloves, minced
  • 1 tsp. cumin seeds
  • 1 1⁄2 Tbsp. lemon juice
  • 2 Tbsp. chopped cilantro
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. chopped chives
  • 1 avocado, cut into chunks
  • 2 c. cubed, cooked chicken

Bring rice and 1⁄2 c. water to boil in small saucepan; reduce to simmer, cover, cook about 16 minutes for water to absorb. In medium saucepan, bring quinoa, bay leaf, salt, and 1 c. water to boil; reduce to simmer, cover, cook about 15 minutes until tender. Drain; return to hot pan. Cover and let sit 15 minutes. Discard bay leaf, fluff with fork, put in large bowl. Heat 1 Tbsp. olive oil in skillet; add onion, cook until soft, stirring some. Add garlic and cumin; cook 2 minutes, stirring often. Add to quinoa. Add rice and mix. Stir in 1 Tbsp. olive oil, lemon juice and fresh herbs. Salt and pepper to taste. Add avocado and chicken.

Accompany with Cooper-Garrod Syrah

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Chocolate Canapés for Red Wine

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  • 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

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Cherried Pots de Creme

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Serves 4

  • ½ cup butter, softened
  • 6 Tbsp. sugar
  • 4 oz. semisweet chocolate, melted
  • 3 eggs
  • 1 Tbsp. crème de cassis
  • ¾ c. bing cherries (from a can), drained and quartered

In a food processor, beat butter and sugar until well mixed.  Add chocolate several spoonfuls at a time, mixing well after each addition.  Add eggs one by one, mixing at high speed until well incorporated.  Mix in cassis.  Without the blade, stir in the quartered cherries.  Spoon into 4 ramekins or dessert dishes; cover and chill at least 4 hours.

Accompany with Test Pilot F-86 Sabre Jet

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Cheese Teases

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  • 1 ½ c. finely grated Gruyere
  • 1 ½ c. finely grated Pecorino Romano
  • 1 ½ c. finely grated Parmigiano-Reggiano(approx. ¼ lb. of each cheese)
  • 1 ½ c. flour
  • 2 tsp. baking powder
  • 3 eggs
  • 1/3 c. Crisco oil
  • 2 Tbsp. milk
  • Dry bread crumbs
  • Butter for greasing pan

Preheat oven to 400 degrees. Butter a 9” x 13” baking pan and “dust” with bread crumbs, shaking out any excess. Combine flour and baking powder in a bowl. Mix eggs, oil, and milk in a larger bowl before stirring in grated cheeses. Add flour mixture to cheese mixture, stirring until it cleans the sides of the bowl. Press evenly into prepared pan, smoothing top with a spatula. Bake 25 minutes. Remove from oven; cool 10 minutes before turning out onto a cutting board and turning right side up again. Cut into 48 bars or 96 squares (4×12-or-24 pieces across).

Accompany with Cooper-Garrod Test Pilot, F-104 Starfighter

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A Salad for Chardonnay

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  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. honey
  • 4 tsp. Dijon mustard
  • ¾ c. canola oil
  • 1 tsp. poppy seeds
  • Mixed spring greens
  • 2/3 c. candied walnuts, chopped
  • 2 pears, peeled and cut into ½” pieces
  • Blue Cheese optional

Whisk together vinegar, mustard and honey; gradually whisk in oil, then poppy seeds.  Place greens, walnuts, and pears in salad bowl – also blue cheese if you choose to.  Add enough dressing to toss – you may have extra.  Divide among 8 plates to serve. 

Accompany with Cooper-Garrod Chardonnay

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