Cabernet Franc

Pork Tenderloin with Black Currants

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Serves 4

  • 2 cups low-salt chicken broth
  • 2 cups beef broth
  • 1/2 cup dried currants
  • 6 tablespoons unsalted butter
  • 2 10-oz. pork tenderloins, well trimmed
  • Flour for dredging
  • 1 cup cassis liqueur
  • 6 tablespoons red wine vinegar

Combine chicken and beef broths in medium saucepan and boil to reduce by half, about 15 – 20 minutes. Meanwhile, place currants in non-reactive bowl and cover with hot water. Let stand 30 minutes before draining. Preheat oven to 375 degrees. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Season tenderloin with salt and pepper prior to dredging with flour. Shake off excess before adding to skillet. Cook until browned on all sides. Transfer pork to small baking pan. Bake until thermometer inserted into center registers 155 degrees, about 15 – 20 minutes.

Tent with foil. While pork is baking, pour fat from skillet. Add currants, cassis, and red wine vinegar to skillet, scraping up any browned bits. Boil until liquid is reduced by half, about 5 – 10 minutes. Add reduced broth mixture and boil to reduce by half again, or until slightly syrupy, another 5 – 10 minutes. Remove from heat. One by one, whisk in remaining 3 tablespoons of butter, fully incorporating each before adding the next. Season to taste with salt and pepper. Slice pork crosswise by 1⁄2 inch segments. Arrange on plates and spoon sauce over.

Accompany with Cooper-Garrod Cabernet Franc

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Pomegranate Pork Tenderloin

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  • 1⁄2 tsp. cinnamon
  • 3⁄4 tsp. ground coriander
  • 3⁄4 tsp. ground cumin
  • 1⁄4 tsp. salt and pepper
  • 1 pork tenderloin
  • 1 Tbsp. olive oil
  • 1 shallot, minced
  • 1 c. pomegranate juice
  • 3⁄4 tsp. cornstarch
  • 1 Tbsp. water
  • 1 tsp. Balsamic vinegar
  • 1 Tbsp. unsalted butter

Preheat oven to 375 degrees. Mix cinnamon, coriander, cumin, salt and pepper; rub onto trimmed and dried tenderloin. Heat olive oil stovetop in an oven-ready skillet; brown tenderloin on all sides. Add minced shallot around tenderloin before roasting in oven 15 minutes. Remove tenderloin from pan; tent with foil. Stovetop, deglaze pan with pomegranate juice and reduce to 2/3 cup liquid. Mix cornstarch and water; whisk into pan sauce. Remove from heat when thickened slightly, whisking in Balsamic vinegar and butter to finish. Slice tenderloin and serve with sauce.

Accompany with Cooper-Garrod Cabernet Franc

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Chicken with Blackberries and Brown Sugar

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  • 1/2 c. dry white wine
  • 3.5 lb. chicken, cut into 8 pieces
  • 3 Tbs. fresh thyme leaves or 1 1/2 tsp. dried
  • 3/4 tsp. sweet paprika
  • salt and freshly ground pepper
  • 1/2 c. chicken stock
  • 2 Tbs. light brown sugar
  • 2 Tbs. mashed fresh blackberries or blackberry preserves
  • 2 garlic cloves, minced
  • 2 Tbs. white wine vinegar
  • 1 tsp. olive oil
  • 1/4 tsp. ground cumin
  • 1/2 c. fresh blackberries (optional) for garnish

Preheat oven to 375 degrees. Pour 1/4 cup of the wine into a large nonreactive baking dish. Arrange chicken pieces in the dish skin side up; sprinkle with thyme, paprika, salt and pepper. Bake 35 minutes, adding remaining wine and the chicken stock to pan as juices evaporate; baste occasionally. Meanwhile, combine the brown sugar with the mashed blackberries, garlic, vinegar, oil, cumin, and remaining 1/4 tsp. paprika in a small bowl. Spoon the blackberry mixture over the chicken and continue baking about 10 minutes more, basting occasionally, until juices run clear when chicken is pierced with a fork.

Transfer chicken to a serving platter; cover loosely with foil. Pour cooking juices into a nonreactive saucepan and bring to a boil over moderate heat. Cook until reduced by half, about 2 minutes. Season with salt and pepper before spooning over the chicken. Garnish with fresh blackberries. (Note: Fresh blackberries create a more tart sauce, whereas blackberry preserves produce a thicker, more sweet sauce.)

Accompany with Cooper-Garrod Cabernet Franc

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Partly Paella

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  • 2 Spanish chorizo sausages, sliced
  • 1 lb. boneless, skinless chicken thighs
  • 1 tsp. paprika
  • ½ tsp. salt
  • fresh ground pepper
  • 2 Tbsp. olive oil
  • 4 each crimini and bella brown mushrooms, cubed
  • ¼ c. + ½ c. dry sherry
  • 1 c. chopped onion
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, pressed
  • 14.5 oz can petite diced tomatoes, drained
  • 14.5 oz can chicken broth
  • 1 ¼ c. quick-cooking couscous (i.e. Near East)
  • 1 c. frozen peas, thawed
  • 1/4 c. chopped parsley
  • 1/3 c. almond slices

Combine paprika, salt and pepper; rub into chicken pieces and cut into 2” chunks.  Combine ½ c. dry sherry and chicken broth in glass measuring cup.  In a large sauteuse pan, cook the chorizo slices; remove from pan.  Add 1 Tbsp. olive oil to heat.  Add chicken pieces and cook through; remove from pan.  Add 1 Tbsp. olive oil and stir-fry mushrooms; remove from pan.  Deglaze pan with ¼ c. sherry.  Add onions; cook for 2 minutes before adding red pepper.  Stir and cook until softened before adding garlic.  Stir in tomatoes.  Microwave sherry/broth mixture 2 minutes at full power.  Meanwhile, add peas and return meats + mushrooms to pan; mix in to heat.  Pour couscous over mixture; add hot broth.  Stir to combine well.  Turn off heat, cover, and let stand 5 minutes.  Fluff with a serving fork, garnish with parsley and almonds before serving.

Serve with Cooper-Garrod Cabernet Franc

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Miss Grimmett’s Cranberry Relish

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Makes about 4 cups

  • 12 oz. fresh cranberries
  • 2 medium Granny Smith or Pippin apples, peeled, quartered and cored
  • 6 oz. walnuts
  • 3/4 cup sugar
  • 1/2 cup orange marmalade
  • 2 teaspoons lemon juice
  • 2 teaspoons Grand Marnier
  • 1/8 teaspoon ground cinnamon

Chop cranberries fine in a food processor fitted with metal blade. Remove to a large bowl. Chop peeled apples in processor. Add to cranberries. Chop walnuts and add with remaining ingredients to cranberries. Stir to mix well. Cover tightly and refrigerate overnight – or longer – before serving.

Accompany with Cooper-Garrod Chardonnay, Cabernet Franc, and Pinot Noir

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Pâté de Campagne

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  • 1/2 lb. chicken livers
  • 4 tablespoons unsalted
  • butter
  • 2 eggs
  • 1/2 cup brandy
  • 1 yellow onion, quartered
  • 2 cloves garlic, halved
  • 1/2 teaspoon allspice
  • 1 tablespoon salt
  • 1 teaspoon rosemary
  • 1/2 teaspoon black pepper
  • 1 lb. ground sausage meat
  • 1/4 cup flour
  • Bacon, regular slices

Saute chicken livers in butter until just firm enough to handle. Trim any gristle. In a food processor fitted with steel blade, combine cooked livers, eggs, brandy, onion, garlic, and spices. Process until well-mixed and fairly smooth. Crumble raw sausage meat into a large mixing bowl. Sprinkle with flour and use a strong-handled spoon to stir in processed liver mixture. Line a bread tin or pate mold with bacon slices. Pour in the pâté mixture, cover with a lid or foil, and bake at 350 degrees for 1 1/2 – 2 hours, or until juices are clear. Cool 15 minutes then weight and refrigerate overnight.

Accompany with Cooper-Garrod Cabernet Franc

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Narsai’s Rack of Lamb, Assyrian

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Serves 4 portions of 3 chops each

You will want 1-1/2 lamb racks, each with 8 to 9 ribs.  Ask the butcher to remove the flap of meat and to French cut the rib bones.

Put into a blender and puree:

  • 1 large onion
  • 2-3 cloves garlic
  • 1 tsp. basil leaves
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1/4 cup red wine
  • 1/2 cup pomegranate juice (If pomegranate juice is not readily available, substitute more red wine)

Rub this marinade well into the racks and put the remaining marinade over the racks in a shallow glass or enameled pan. Set to marinate in refrigerator overnight, or at cool room temperature for 6 to 8 hours.  Wipe off excess marinade and roast in 450 degree oven for 15 to 20 minutes for medium rare lamb, longer if you like lamb done to a greater degree.

Accompany with Cooper-Garrod Cabernet Franc

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(c) 1994 Narsai Davis