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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

Filtering by Category: F7U Cutlass

Baked Camembert with Macerated Strawberries

Bill Cooper

  • 8 oz. wheel Camembert

  • 1 c. sliced strawberries

  • 2 Tbsp. sugar

  • 1 1/2 Tbsp. balsamic vinegar

  • 2 Tbsp. chopped pistachios

Preheat oven to 350 degrees. In a bowl, stir together strawberries, sugar, and balsamic vinegar; set aside. Place Camembert in a baking dish with sides and some extra space; bake 30 minutes. Remove from oven; spoon strawberries over hot cheese and drizzle with some of the remaining marinade. Sprinkle pistachios over the top. Serve warm with water crackers.

Accompany with Cooper-Garrod Test Pilot F-7U Cutlass

Valencian Mussels

Bill Cooper

  • 2 Tbsp. olive oil

  • 1 large onion, diced

  • 3 cloves garlic, crushed

  • 1 tsp. fennel seeds, crushed

  • 1 Linguica sausage

  • 2 14 1⁄2 oz. cans petite diced tomatoes

  • 3 lbs. mussels, scrubbed

  • 1 c. white wine

  • Fresh tarragon or parsley, chopped

Slice Linguica lengthwise, then into half-moon slices. Heat oil in a Dutch oven. Add sausage, onion, garlic, and fennel seeds; cook until softened, stirring often, about 5-8 minutes. Add tomatoes with juice, then mussels. Pour wine over, cover and bring to simmer. Cook until mussels open, stirring occasionally. Discard any mussels that do not open. Serve in large bowls, sprinkling with chopped tarragon. Crusty bread recommended!

Accompany with Cooper-Garrod Test Pilot F-7U Cutlass

Test Pilot Pork Chops

Bill Cooper

  • 1/2 yellow onion, chopped

  • 1 clove garlic

  • 1 Tbsp. grated ginger

  • 1 Tbsp. Balsamic vinegar

  • 1⁄4 c. soy sauce

  • 1 Tbsp. canola oil

  • 2 boneless pork loin chops

  • 1 Tbsp. unsalted butter

  • 1/2 c. Test Pilot Cutlass, F7U

  • 1⁄2 c. dried cranberries

Combine onion, garlic, ginger, Balsamic, soy sauce, and oil in a blender; whirl to mix well. Pour over pork chops in a quart ZipLoc and marinate in refrigerator 4-6 hours. To cook, remove pork from marinade, shaking off any excess, and discard marinade. Melt butter in a 10” skillet and cook pork chops through, 4-5 minutes each side depending on thickness. Remove from skillet and deglaze pan with wine, adding dried cranberries. Reduce by 1/3 to 1/2. Return pork to pan, coating both sides with sauce. Serve with remaining sauce spooned atop each piece.

Accompany with Cooper-Garrod Test Pilot Cutlass, F7U