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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070



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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.


Pâté de Campagne

Bill Cooper

Pâté de Campagne

  • 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 before weighting and refrigerating overnight.

Accompany with Cooper-Garrod Cabernet Franc

Gravad Lax (Swedish Cured Salmon)

Bill Cooper

Gravad Lax (Swedish Cured Salmon)

  • 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.)

Accompany with Cooper-Garrod Chardonnay