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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

Filtering by Tag: Chardonnay

Chicken Caprese

Bill Cooper

  • 1 c. fresh basil leaves
  • 1 clove garlic
  • ¼ c. grated parmesan
  • 2 tsp. olive oil
  • 4 pieces boneless skinless chicken breast
  • 1 tomato, sliced thin
  • 3 oz. shredded mozzarella
  • 2 Tbsp. shredded parmesan

Preheat oven to 400.  Pulse basil, garlic, and grated parmesan in food processor until smooth.  While running, slowly add olive oil.  Salt and pepper to finish.  Pat chicken dry; place on baking sheet. Spread 1 Tbsp. pesto over each piece.  Bake 20 minutes (or until no longer pink in the center).  Remove from oven; top with tomato slices, mozzarella and shredded parmesan.  Bake 5 minutes more to melt cheese.

Accompany with Cooper-Garrod Chardonnay

A Salad for Chardonnay

Bill Cooper

Ingredients

  • 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

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

Gravad Lax (Swedish Cured Salmon)

Bill Cooper

  • 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