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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: Cheese

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

Sunshine Spread

Bill Cooper

  • 11 oz. chevre, softened

  • 1⁄4 c. + 2 Tbsp. sour cream

  • 2 Tbsp. melted butter

  • 1 Tbsp. honey

  • 7 dried apricots (14 pieces if already halved)

  • 1⁄4 c. finely diced red onion

  • 2 Tbsp. sunflower seeds, toasted

  • 1⁄4 tsp. salt

  • Dash cayenne

  • 1 tsp. finely sliced chives

Cut apricots in half (if whole) and then into fine dice. Mix chevre, sour cream, butter, and honey until smooth. Stir in remaining ingredients, combining well, before putting in serving dish. (Optional garnish: additional toasted sunflower seeds.) Serve with your favorite crackers or crisps.

Accompany with Cooper-Garrod Viognier

Stacy's Herb-Marinated Feta with Olives

Bill Cooper

  • 1 Tblsp. whole cumin seeds

  • 2 tsp. whole coriander seeds

  • 1 tsp. crushed red pepper flakes

  • 2 cloves garlic, minced

  • 2 tsp. orange zest

  • 1 1/4 c. extra virgin olive oil

  • 10 oz. pitted, brine-cured olives,

  • halved lengthwise

  • 3 Tblsp. chopped fresh basil

  • 2 Tblsp. chopped fresh cilantro

  • 8 oz. feta cheese, diced

Combine cumin, coriander, and red pepper in small skillet over medium heat. Warm gently until spices are fragrant, about 1 minute. Transfer to bowl and stir in remaining ingredients. Cover and refrigerate at least one day, up to one week. Bring to room temperature before serving on baguette slices.

Accompany with Cooper-Garrod Test Pilot P-47 Thunderbolt

Chevre Crostini

Bill Cooper

Serves 8

  • 1 baguette, thinly sliced

  • 2 Tblsp. olive oil

  • 11 oz. chevre, softened

  • 3 Tblsp. olive oil

  • 2 green onions, finely chopped

  • 2/3 c. marinated artichoke hearts, sliced thin

  • Salt and pepper to taste

For the crostini: preheat oven to 400 degrees. Lay out baguette slices on a baking sheet and brush lightly with 2 Tblsp. olive oil. Bake 10 minutes; let cool. (Can be made 1 day ahead.)

For the topping: stir together: chevre, 3 Tblsp. olive oil, green onions, artichoke hearts and seasoning. (If made ahead, refrigerate until ready to use. Soften at room temp before continuing.) Spread on crostini slices and enjoy!

Accompany with Cooper-Garrod Chardonnay

Gougeres

Bill Cooper

  • 1 c. milk

  • 1⁄2 c. butter

  • 1⁄4 tsp. salt

  • 1 c. flour, sifted

  • 4 eggs

  • 1 c. (4 oz.) finely shredded Gruyere cheese

  • (reserve 2 Tbsp. for topping)

Preheat oven to 425 degrees. Line two baking sheets with parchment. In a medium saucepan, combine milk, butter, and salt over medium heat. When butter melts, add flour all at once and stir until dough comes away from sides of the pan. Remove from heat; add eggs one at a time, stirring to mix well. Dough thickens and becomes shiny. Vigorously stir in cheese. Using two spoons, place teaspoons of dough, 1” apart on parchment. Sprinkle tops with reserved cheese. Bake 18-20 minutes until lightly browned. Turn off oven, open door, and allow to set 8 minutes. Remove to cooling rack. Serve warm.

Accompany with Cooper-Garrod Pinot Noir

Cheese Teases

Bill Cooper

  • 1 ½ c. finely grated Gruyere

  • 1 ½ c. finely grated Pecorino Romano

  • 1 ½ c. finely grated Parmigiano-Reggiano(approx. ¼ lb. of each cheese)

  • 1 ½ c. flour

  • 2 tsp. baking powder

  • 3 eggs

  • 1/3 c. Crisco oil

  • 2 Tbsp. milk

  • Dry bread crumbs

  • Butter for greasing pan

Preheat oven to 400 degrees.  Butter a 9” x 13” baking pan and “dust” with bread crumbs, shaking out any excess.  Combine flour and baking powder in a bowl.  Mix eggs, oil, and milk in a larger bowl before stirring in grated cheeses.  Add flour mixture to cheese mixture, stirring until it cleans the sides of the bowl.  Press evenly into prepared pan, smoothing top with a spatula.  Bake 25 minutes.  Remove from oven; cool 10 minutes before turning out onto a cutting board and turning right side up again.  Cut into 48 bars or 96 squares (4x12-or-24 pieces across).  

Accompany with Cooper-Garrod Test Pilot, F-104 Starfighter