Vegetarian

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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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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