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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: Bacon

Cooper-Garrod Bacon Jam

Bill Cooper

  • 1 lb. bacon, cut into 1⁄2” pieces

  • 1 onion, chopped

  • 2 shallots, chopped

  • 1 garlic clove, chopped

  • 1⁄2 tsp. ground mustard

  • 1⁄2 tsp. chipotle chili powder

  • 1⁄2 c. brandy

  • 1⁄2 c. maple syrup

  • 1⁄4 c. balsamic vinegar

  • 1 Tbsp. Worcestershire sauce

In a Dutch oven over moderate heat, cook bacon 15-20 minutes until crispy. Remove to paper towels. Pour off all but 1 Tbsp. grease; add onion, shallots, and garlic. Stir and cook until softened, 5-8 minutes. Add mustard and chipotle powder; stir 1 minute before adding brandy and maple syrup. Bring to a boil, scraping up browned bits. Return bacon to pan, add balsamic and Worcestershire. Reduce heat to low and simmer 10 minutes, stirring some, until syrupy and thick. Cool 10 minutes before pulsing in food processor until chunky. Makes about 2 cups. Serve atop crostini; can spread with creamy blue cheese before adding Bacon Jam.

Accompany with Cooper-Garrod Syrah

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