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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070



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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.


Filtering by Tag: Ginger

Ginger Apricot Chicken

Bill Cooper

Serves 4

  • 1/2 cup all-purpose flour

  • 1 teaspoon ground coriander

  • 4 skinless boneless chicken breast halves

  • ¼ cup (1/2 stick) butter

  • 8 dried apricots, thinly sliced

  • 2 large green onions, sliced

  • 1 cup canned low-salt chicken broth

  • 1 ½ tablespoons cornstarch

  • 2 tablespoons apricot preserves

  • 1 tablespoon honey

  • 2 teaspoons soy sauce

  • ¾ teaspoon ground ginger

Mix flour and coriander in shallow bowl. Pound chicken breasts between sheets of waxed paper to 1/2-inch thickness. Season with salt and pepper. Dust with flour mixture, shaking off excess. Melt butter in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to platter. Tent with foil to keep warm. Add apricots and half of green onions to drippings in same skillet and stir over medium-high heat 1 minute, scraping up any browned bits. Mix broth and cornstarch in small bowl until smooth. Add to skillet; bring to boil, stirring constantly. Add preserves, honey, soy sauce and ginger. Boil until thickened to sauce consistency, about 2 minutes. Pour over chicken. Garnish with remaining green onions.

Accompany with Cooper-Garrod Chardonnay

Red Snapper with Ginger Sauce

Bill Cooper

Serves 4

  • 4 red snapper filets

  • 1/2 c. milk

  • 2 Tbsp. rice wine vinegar

  • 2 Tbsp. mirin

  • 1 green onion, sliced

  • 1 1/2 Tbsp. minced fresh ginger

  • 1 tsp. sugar

  • 1/4 c. flour

  • 1/4 c. sesame seeds

  • 1 Tbsp. canola oil

  • 1 Tbsp. butter

While red snapper soaks in milk, make ginger sauce. Whisk together: rice wine vinegar, mirin, green onion, ginger & sugar. Set aside. On a plate, mix together flour and sesame seeds. Drain the filets and dredge in dry mixture. Heat oil in a large sauté pan; add butter to melt. Brown filets on both sides. Serve with ginger sauce.

Accompany with Cooper-Garrod Viognier