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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: Onion

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

Skewered Beef and Red Onions

Bill Cooper

Serves 4-6

  • 2 lbs. top sirloin, cut into

  • 2-inch cubes

  • 4 Tbsp. olive oil

  • 1 Tbsp. ground cumin

  • 2 red onions, cut into eighths

Toss beef cubes with olive oil in a large bowl. Sprinkle with ground cumin and mix well to coat. Let marinate at room temperature 45 minutes. Alternate beef cubes and red onion wedges onto grilling skewers. (If using wooden skewers, soak 30 minutes prior to this step.) Brush prepared skewers with oil mixture left in bowl. Grill over hot coals, turning occasionally, until well browned and done, about 10-15 minutes.

Accompany with Cooper-Garrod Syrah

Onion Confit from France

Bill Cooper

Serves 4-6

  • 1⁄4 c. olive oil

  • 2 lbs. onions, thinly sliced

  • 1⁄2 c. sugar

  • 1 tsp. salt

  • 1⁄2 tsp. pepper

  • 1 c. dry red wine

  • 6 Tbsp. balsamic vinegar

  • 2 Tbsp. grenadine

Heat olive oil in heavy, large saucepan over medium heat. Add sliced onions, sugar, salt, and pepper. Cover and cook, stirring occasionally, until onions are very soft, about 30 min. Add wine, balsamic, and grenadine. Simmer uncovered, stirring often, until mixture thickens and onions are very tender, about 20-30 min. more. Season to taste with salt and pepper before cooling. Lovely atop baguette toasts as an appetizer. Also nice as an accompaniment to roast poultry, beef, or pork.

Accompany with Cooper-Garrod Merlot