Merlot

Merlot Rosemary Fig Jam

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Ingredients:

1 1/2 cups Merlot (or other fruity dry red wine)
2 Tbsp fresh rosemary leaves
2 cups finely chopped fresh figs
3 Tbsp classic powdered pectin (we like Ball® Classic Pectin)
2 Tbsp lemon juice
2 1/2 cups sugar

Directions:

1. Prep by cleaning and sterilizing your canning jars and lids.  You’ll need at 4-5 or equivalent half pint jars.

2. Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat, cover and steep 30 minutes.

3. Pour wine through a fine wire-mesh strainer into a 4-qt. stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice. Bring mixture to a full rolling boil over high heat, stirring constantly.

4. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

5. Ladle hot jam into a hot sterilized jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

6.  Process jars 10 minutes (adjusting for altitude). Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed – if they do – enjoy that jar first, and keep in the fridge!

Delicious with crackers or bread, plus a creamy blue cheese – we enjoyed it with Cambozola!  And of course – Cooper-Garrod Merlot!

Pairs with Cooper-Garrod Merlot

Filet with Merlot Reduction

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Serves 2

  • 1/2 c. beef broth
  • 1/4 c. Cooper-Garrod
  • Merlot
  • 1 tbsp seedless raspberry jam
  • 1/4 tsp. freshly ground pepper
  • 2 slices bacon
  • 2 beef filets

In a saucepan over high heat, whisk together broth, Merlot, jam, and pepper. Bring to a boil and reduce to about 1/3 cup. Meanwhile, wrap one slice of bacon around the side of each filet, securing with a toothpick as necessary. Preheat a skillet and sear the bacon sides; continue with the top and bottom of the filet, about 3-4 minutes per side, or longer for desired doneness. Put steaks on warmed plates and spoon sauce over to serve. Salt and pepper to taste.

Accompany with Cooper-Garrod Merlot

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Plank-Roasted Beef Medallions with Rosemary Sauce

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  • 6 beef tenderloin medallions (approx. 5 oz. each)

Marinade:

  • 1 c. olive oil
  • 1⁄2 c. dry red wine
  • 1 Tbsp. garlic, finely chopped
  • 2 tsp. Dijon mustard
  • 1 tsp. dried rosemary, crushed
  • 1 tsp. salt
  • 1⁄2 tsp. freshly ground pepper

Sauce:

  • 2 c. beef broth
  • 1 sprig fresh rosemary
  • 2 tsp. finely chopped garlic
  • 1⁄4 c. dry red wine
  • 2 tsp. cornstarch, dissolved in 1 Tbsp.
  • water
  • Salt and freshly ground pepper to taste

Soak a cedar roasting plank. Mix marinade ingredients in large Ziploc. Add the beef; turn to coat. Refrigerate for 1 hour. Heat oven and plank to 350 degrees. Remove beef from marinade; arrange in center of heated plank. Roast 20-25 minutes until desired doneness or internal temperature reaches 160 degrees.

Prepare sauce in a medium-size saucepan. Combine beef broth, fresh rosemary, garlic and wine; bring to a boil, then reduce heat to low. Partially cover and cook 20 minutes. Bring sauce back to a boil; whisk in dissolved cornstarch and cook until slightly thickened. Salt and pepper to taste. Strain through a fine mesh sieve. Spoon sauce over tenderloin when plated and garnish with fresh rosemary to serve.

Reprinted by permission: “Savory Flavors with Wood” – www.naturescuisine.com (out of print)

Accompany with Cooper-Garrod Merlot

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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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