White Wine

1 c. mascarpone cheese

2 Meyer lemons, zested and juiced

1 ½ tsp. salt, divided

Freshly ground pepper to taste

¼ tsp. nutmeg

1 lb. spaghetti

5 oz. bag spinach (about 5 cups), roughly chopped

1 c. toasted hazelnuts, chopped

Combine mascarpone, lemon zest and juice, ½ tsp. salt, pepper, and nutmeg with a hand mixer; set aside. Bring a pot of water to boil with 1 tsp. salt. Cook spaghetti per package directions until al dente. Reserve ½ cup pasta water. Drain the spaghetti and return to the pot. Over low heat, stir in the mascarpone mixture. Add the spinach and toss so the greens begin to wilt. Add pasta water as needed to keep the sauce fluid but not watery. (You may not use it all.) Continue to toss until spinach looks cooked. Add hazelnuts. Stir to combine and plate right away. Serves 4-6. (Recipe may be cut in half.)

Accompany with Cooper-Garrod Viognier
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2 cloves garlic, minced
4 Tbsp butter
3/4 C cream
1 lb bay scallops (the small ones)
1/4 C dry white wine
16 Ritz crackers
4 Tbsp grated parmigiano-reggiano

Set rack in upper 1/3 of oven and preheat to 400 degrees. Divide garlic between 4 gratin dishes. Add 1 Tbsp butter and 3 Tbsp cream to each; place in oven until butter melts. Remove from oven and add about 4 oz bay scallops and 1 Tbsp dry white wine to each dish. Spoon sauce over scallops to evenly coat. Top each dish with 4 crumbled Ritz crackers, then sprinkle with 1 Tbsp cheese. Bake until scallops are opaque, about 10 minutes. Turn oven to broil and cook until topping is lightly browned. Serves 4.

Accompany with Cooper Garrod P61 Black Widow

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1/3 c. honey

1 tsp. grated fresh ginger

2/3 c. unsweetened coconut

2/3 c. peanuts, chopped fine

1 lb. shrimp, peeled and deveined

¼ lb. prosciutto slices, cut into ½” strips

Wooden skewers

Soak skewers in water 30 minutes.  Preheat oven to 375 degrees.  Line a baking sheet with foil.  Combine honey and ginger.  In a shallow dish, combine coconut and peanuts.  Pat shrimp dry.  Drain skewers; thread shrimp onto them lengthwise, beginning at the tail and leaving skewer point just inside the shrimp end.  Brush shrimp with honey mixture, then roll in coconut mixture.  Wrap a strip of prosciutto around each shrimp to cover.  Arrange on prepared baking sheet.  Bake 6-10 minutes until shrimp are cooked through and exterior is browned.  (Alternatively, grill over indirect heat, covered.)

Accompany with Cooper-Garrod Rosé 

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1 lb. sushi-grade tuna, sliced ½” thick
½ cup diced red onion
¾ c. fresh lime juice
½ tsp. fresh ground black pepper
1 large avocado, cut into ½” dice
¼ c. chopped cilantro
Kosher salt

Place tuna in a single layer on a baking sheet; freeze 15 minutes. Meanwhile, dice the red onion. Juice 4 to 6 limes to make ¾ cup juice. Cut tuna into ½” cubes. Put them in a ceramic or glass bowl (not metal). Use a plastic (not metal) spatula/spoon for stirring. Mix in onion, lime juice, and pepper. Cover and refrigerate 1 hour, stirring every 15 to 20 minutes. The tuna changes color slightly as it “cures”. Just before serving, fold in the diced avocado and cilantro; season to taste with salt. Garnish with whole cilantro leaves. Fun served with thick Kettle-fried potato chips to scoop up the goodness!

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

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SALSA
1 ripe mango, peeled, diced into 1/4 inch chunks
1/3 c. diced red onion
1/4 tsp. red pepper flakes
2 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
Pinch of salt
In a bowl, combine ingredients, mix gently

SALMON
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
2 sprinkles paprika
2 tsp. salt
4 6-oz skinless salmon fillets

Preheat oven to 400 F. Line baking sheet with foil. Mix first 5 ingredients and brush over salmon. Transfer to baking sheet. Roast until opaque in center, about 10 minutes. Serve with salsa spooned over salmon.  Serves 4.

Pair with Cooper-Garrod Viognier

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  • 2 boneless, skinless chicken breasts
  • 2 Tbsp. lemon juice
  • 3/4 c. panko
  • 2 Tbsp. grated parmesan
  • 1 Tbsp. parsley flakes
  • ¼ tsp. garlic powder
  • Salt and pepper
  • 1/3 c. flour
  • 1 egg, beaten
  • 3-4 Tbsp. butter
  • Lemon wedges and parsley to garnish

Pound chicken thin.  Put on a plate; top each piece with 1 Tbsp. lemon juice, turning to coat.  In a pie plate, combine panko, parmesan, parsley, garlic powder, plus salt and pepper to taste.  Put flour in a second pie plate and beaten egg in a third.  Cut chicken in half for 4 total pieces.  Dredge in flour, coat with egg, and press both sides to cover with panko.  Heat 2 Tbsp. butter in a large skillet over medium high heat.  Add chicken and cook until browned, 4-5 minutes.  As you turn the pieces, add another 1-2 Tbsp. butter to pan for second side browning, about 4 minutes more.  Serve with lemon wedges and a sprig of parsley to garnish.

Accompany with Cooper-Garrod Chardonnay

  • 4 oz. crumbled feta
  • 4 oz. cream cheese, softened
  • 2 Tbsp. olive oil
  • 2 Tbsp. honey
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • 1/8 tsp. salt
  • ¼ c. chopped pistachios

Combine first seven ingredients in a food processor and pulse process until smooth.  Put the whipped feta in your serving dish, sprinkle with chopped pistachios, and enjoy with warm pita triangles, pita crisps, crackers, or toasted baguette slices.

Accompany with Cooper-Garrod Test Pilot P-61 Black Widow

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  • 2 lbs fresh prawns
  • 1 lemon, sliced thin
  • 1 red onion, sliced thin
  • 1/2 c. pitted black olives, sliced
  • 2 Tbsp. chopped pimiento
  • 1/2 c. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 clove garlic, chopped
  • 1/2 bay leaf, broken
  • 1 Tbsp. dry mustard
  • 1/4 tsp. cayenne
  • Fresh ground pepper
  • Cilantro

Cook shelled and deveined prawns until pink, about 3 minutes. Drain and put in bowl. Add lemon and onion slices, olives and pimiento; toss. Mix remaining ingredients and pour over prawns. Refrigerate at least 2 hours. Toss with a little chopped fresh cilantro just before serving.

Accompany with Cooper-Garrod Chardonnay

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  • 1/3 cup pine nuts, toasted
  • 11 oz. Chevre
  • 12 oz whipped creme cheese
  • 1 Tbs chives, chopped
  • 1 Tbs parsley, chopped
  • 1 Tbs basil, chopped
  • 9 slices Provolone

Line loaf pan with enough plastic wrap to overhang the long sides. Cut 3 slices Provolone in half and place along sides of the pan. Place two slices of Provolone in pan bottom. Mix other cheeses, pine nuts, and herbs until well blended. Spread 1/2 of mix in bottom of pan. Place two slices of Provolone on top of mix. Spread 1/2 of mix in pan. Place 2 slices of Provolone on top. Trim edges extending above cheese loaf and cover with plastic wrap overhand. Refrigerate until firm. To serve, invert molded cheese onto serving tray. Enjoy!

Accompany with Cooper-Garrod wines

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