Cabernet Franc

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