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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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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.

Recipes-2015

Cheese Teases

Bill Cooper

  • 1 ½ c. finely grated Gruyere
  • 1 ½ c. finely grated Pecorino Romano
  • 1 ½ c. finely grated Parmigiano-Reggiano(approx. ¼ lb. of each cheese)
  • 1 ½ c. flour
  • 2 tsp. baking powder
  • 3 eggs
  • 1/3 c. Crisco oil
  • 2 Tbsp. milk
  • Dry bread crumbs
  • Butter for greasing pan

Preheat oven to 400 degrees.  Butter a 9” x 13” baking pan and “dust” with bread crumbs, shaking out any excess.  Combine flour and baking powder in a bowl.  Mix eggs, oil, and milk in a larger bowl before stirring in grated cheeses.  Add flour mixture to cheese mixture, stirring until it cleans the sides of the bowl.  Press evenly into prepared pan, smoothing top with a spatula.  Bake 25 minutes.  Remove from oven; cool 10 minutes before turning out onto a cutting board and turning right side up again.  Cut into 48 bars or 96 squares (4x12-or-24 pieces across).  

Accompany with Cooper-Garrod Test Pilot, F-104