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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 Tag: Almonds

Sauce Framboises

Bill Cooper

  • 3 tablespoons sugar, or more to taste

  • 1 tablespoon cornstarch

  • 1/ 4 cup crème de framboises (raspberry liqueur)

  • 3/ 4 cup Cooper-Garrod Cabernet Franc

  • 12-16 oz. raspberries (can use frozen in off-season)

  • 1/ 4 teaspoon almond extract

  • toasted sliced almonds and fresh raspberries for garnish

In a 2-quart saucepan, stir sugar and cornstarch together until no lumps remain. Gradually whisk in crème de framboises and Cabernet Franc. Add raspberries and cook over medium-high heat, stirring, until sauce boils and thickens. Remove from heat and stir in almond extract. Serve warm over ice cream, cake, even select fruits, sprinkling with toasted sliced almonds and garnishing with fresh raspberries.

Accompany with Cooper-Garrod Cabernet Franc

Reine de Saba

Bill Cooper

Serves 8

  • 5 oz. fine quality baking chocolate, semi-sweet

  • 2/3 c. butter

  • 2/3 c. sugar

  • 3 eggs

  • 2/ 3 c. ground almonds

  • 1 tsp. vanilla

  • 1 drop almond extract

  • 1/3 c. flour

Preheat the oven to 350 degrees. Butter an 8" round cake pan, and line bottom with a piece of parchment, trimmed to fit atop the buttered surface. Melt the chocolate in a water bath. Add butter and sugar; whisk smooth. Remove from heat, cool slightly, and whisk in the eggs, ground almonds, and flavorings. Fold in the flour. Pour into prepared pan. Bake in a water bath for about 30 minutes. Remove from oven and cool. To serve, turn out onto a doily and sprinkle liberally with powdered sugar. Lovely accompanied with raspberries and whipped cream, or even Creme Anglaise!

Accompany with Cooper-Garrod Test Pilot, F-86 Sabre Jet