Red Wine

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

Serves 6-8

  • 1/4 cup salad oil
  • 1/4 cup bourbon
  • 1/4 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon ground pepper
  • 1 London broil, about 2 lbs.

Whisk together marinade ingredients. Pour over London broil and refrigerate overnight, turning occasionally.  Drain before grilling or broiling meat, about 7 minutes on first side and 5 minutes on second for medium rare.  Cooking times will vary based on meat thickness and heat source.

Accompany with Cooper-Garrod Cabernet Sauvignon

  • 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

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

(c) 1994 Narsai Davis