Contact Us

Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

Name *
Name

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

Filtering by Tag: Cabernet Franc

Beer Balls

Bill Cooper

Serves 6-8

Meatballs:

  • 1 lb. ground beef
  • 1 small onion, finely chopped
  • 1 egg ½ cup bread crumbs
  • Salt and freshly-ground pepper

Sauce:

  • 1 cup catsup
  • 1 cup beer
  • 3 tablespoons sugar
  • 3 tablespoons vinegar
  • 3 tablespoons Worcestershire
  • Salt and pepper

Combine meatball ingredients.  Shape into miniature meatballs and brown in a small amount of shortening.  Drain on paper towels. Boil sauce ingredients for 10 minutes. Pour over meatballs and simmer 3 hours. Serve hot. It’s easy to make up a multiple batch. Freeze meatballs and sauce in separate containers.  Take out only what you might need and simmer at that time.

The recipe is from A Cooking Affaire, Butcher Block Press, PO Box 6, Medicine Lodge, KS67104.

Serve with Cooper-Garrod Cabernets

Partly Paella

Bill Cooper

  • 2 Spanish chorizo sausages, sliced
  • 1 lb. boneless, skinless chicken thighs
  • 1 tsp. paprika
  • ½ tsp. salt
  • fresh ground pepper
  • 2 Tbsp. olive oil
  • 4 each crimini and bella brown mushrooms, cubed
  • ¼ c. + ½ c. dry sherry
  • 1 c. chopped onion
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, pressed
  • 14.5 oz can petite diced tomatoes, drained
  • 14.5 oz can chicken broth …./
  • 1 ¼ c. quick-cooking couscous (i.e. Near East)
  • 1 c. frozen peas, thawed
  • 1/4 c. chopped parsley
  • 1/3 c. almond slices

Combine paprika, salt and pepper; rub into chicken pieces and cut into 2” chunks.  Combine ½ c. dry sherry and chicken broth in glass measuring cup.  In a large sauteuse pan, cook the chorizo slices; remove from pan.  Add 1 Tbsp. olive oil to heat.  Add chicken pieces and cook through; remove from pan.  Add 1 Tbsp. olive oil and stir-fry mushrooms; remove from pan.  Deglaze pan with ¼ c. sherry.  Add onions; cook for 2 minutes before adding red pepper.  Stir and cook until softened before adding garlic.  Stir in tomatoes.  Microwave sherry/broth mixture 2 minutes at full power.  Meanwhile, add peas and return meats + mushrooms to pan; mix in to heat.  Pour couscous over mixture; add hot broth.  Stir to combine well.  Turn off heat, cover, and let stand 5 minutes.  Fluff with a serving fork, garnish with parsley and almonds before serving. 

Serve with Cooper-Garrod Cabernet Franc

 

Miss Grimmett's Cranberry Relish

Bill Cooper

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

London Broil Marinade

Bill Cooper

London Broil Marinade 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

Pate de Campagne

Bill Cooper

  • 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

Narsai's Rack of Lamb, Assyrian

Bill Cooper

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.

(c) 1994 Narsai Davis

Accompany with Cooper-Garrod Cabernet Franc