White Wine

for about an 8 lb. bird

  • 2 eggs
  • 1/4 cup sugar
  • a little bit of salt
  • 6-8 cups dry white bread cubes
  • 1 large apple, peeled and chopped
  • 2 cups hot milk (more or less)

In a large bowl, beat together eggs and sugar, adding salt last.  Stir in bread cubes and apple.  Add enough hot milk to moisten well.  Gently fill the bird’s cavity, careful not to overstuff.  The dressing will expand as it cooks.  Bake as directed for the stuffed poultry.  (If baking the dressing separately, spray a 9”x13” pan with Pam before filling.  Dot the top with butter, cover and bake about 50 minutes at 375 degrees.)

Accompany with Cooper-Garrod wines

  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. honey
  • 4 tsp. Dijon mustard
  • ¾ c. canola oil
  • 1 tsp. poppy seeds
  • Mixed spring greens
  • 2/3 c. candied walnuts, chopped
  • 2 pears, peeled and cut into ½” pieces
  • Blue Cheese optional

Whisk together vinegar, mustard and honey; gradually whisk in oil, then poppy seeds.  Place greens, walnuts, and pears in salad bowl – also blue cheese if you choose to.  Add enough dressing to toss – you may have extra.  Divide among 8 plates to serve. 

Accompany with Cooper-Garrod Chardonnay

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

  • 2-2 1/2 lbs salmon filet, with skin
  • 4 Tablespoons salt
  • 4 Tablespoons sugar
  • 2 teaspoons freshly ground pepper
  • 1 cup chopped fresh dill
  • Large Ziploc bag

Cut the salmon in half so you have two rather equally-sized portions.  Remove any bones; tweezers are a fine tool!  Mix the salt, sugar, ground pepper, and dill.  Cover one of the filets with the spice mixture and put the other filet on top.  Place stacked filets in Ziploc and seal.  Refrigerate with a weight atop the package.  (Wine bottles work well!)   Turn the filet bag every 8 hours.  After 48 hours, pour out the “juice” to keep the fish from getting too salty.  Serve in thin slices.  (We enjoy it on toast or mini-bagels spread with cream cheese and topped with capers.)

Serve with Cooper-Garrod Chardonnay