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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 Category: Chardonnay

Minted Grapefruit

Bill Cooper

Serves 2 per grapefruit

1 pink grapefruit per person

1 T. sugar per grapefruit

2 sprigs fresh mint per grapefruit

About 1/4 c. Chardonnay per grapefruit

Carefully remove the peel, membranes, and seeds from the fruit. Leaving the pith and memo branes imparts a bitter flavor, so take the time for this tedious prep work. You can speed it up by using a knife for crisp presentation of the fruit. Place the sections in a non-reactive bowl, sprinkling with the sugar and 1 sprig of mint per grapefruit. Pour Chardonnay to the top of the fruit. Cover and refrigerate overnight. To serve, remove the marinated mint from the fruit; arrange sections in individual serving bowls, and garnish with a sprig of mint. French vanilla ice cream is a nice accompaniment.

Cherry Blossom Shrimp Salad

Bill Cooper

Serves 2.  (Easily multiplied to serve more.)

  •  5 T. mayonnaise

  • 1 T. Dijon mustard

  • 1 T. + 3 T. olive oil

  • 1 T. water

  • 1 c. cherry or plum tomatoes, halved

  • 4 c. mixed greens

  • ½ lb. large shrimp, peeled and deveined

  • ¾ c. panko breadcrumbs

Combine mayonnaise and Dijon in medium bowl.  In large salad bowl, whisk together 2 T. of the mixture, 1 T. oil and 1 T. water with salt and pepper to taste.  Add tomatoes and greens.  Pat shrimp dry.  Toss with mayo mixture in medium bowl to coat.  Put panko in a pie plate and press shrimp to coat both sides with crumbs.  Heat 3 T. oil in large skillet.  Add shrimp and cook, turning once, until golden, crisp, and cooked through.  Toss salad and divide between two plates.  Top with cooked shrimp.   

Accompany with Cooper-Garrod Chardonnay

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

Summer-ripe Salad

Bill Cooper

Serves 4

  • 1/4 c. canola oil

  • 2 T. white wine vinegar

  • 2 T. honey

  • 1/4 t. onion powder

  • 1/4 t. garlic salt

  • 1/2 t. poppy seeds

  • 3 large peaches

  • 2 c. diced cooked chicken

  • 1/2 c. diced red onion

  • 6 c. salad greens

  • 1/2 c. chopped walnuts

In a large bowl, whisk together oil, vinegar, honey, onion powder, garlic salt, and poppy seeds. Add fresh ground pepper to taste. In the same bowl, cut up 2 peaches into bite-size pieces. Add chicken and onion. Toss to coat. Cover and chill up to 2 hours. At serving time, arrange salad greens on plates. Top with chicken mixture and walnuts. Slice the remaining peach as garnish. (You can double the dressing and pass on the side.)

Serve with Cooper-Garrod Chardonnay

Lime-zested Salmon

Bill Cooper

Serves 4

  • 4 salmon filets

  • 2 tablespoons chopped green onions

  • 2 tablespoons dry sherry

  • 1 tablespoon fresh lime juice

  • 1 1/2 teaspoons soy sauce

  • 1 teaspoon peeled, grated ginger root

  • 1 teaspoon vegetable oil

  • 1/2 teaspoon grated lime rind

Place salmon in an 8-inch square baking dish. Combine all other ingredients, stirring well. Pour marinade over salmon. Cover and refrigerate 30 minutes. Uncover before baking in the marinade at 450 degrees for 15 minutes, or until salmon flakes easily.

 Accompany with Cooper-Garrod Chardonnay

Jackson Square Salad

Bill Cooper

Serves 4

  • 1/2 cup vegetable oil

  • 1/4 cup chopped onion

  • 1/4 cup white wine vinegar

  • 1/4 cup honey

  • 1 teaspoon Tabasco sauce

  • 6 cups assorted greens

  • 2 cups diced, cooked chicken

  • 2/3 cup blue cheese, crumbled

  • 2/3 cup pecans, coarsely chopped

  • 1 avocado, peeled, pitted, diced

Combine greens and endive in large bowl. Toss with enough dressing to coat. Add remaining ingredients. Drizzle with more dressing; toss gently. Arrange on 4 serving plates and serve with warm, crusty rolls or sourdough bread.

Accompany with Cooper-Garrod Chardonnay

Rock Cod with Scallop Bechamel

Bill Cooper

  • 6 Tbsp. butter, divided

  • 2 Tbsp. flour

  • 2 c. whole milk

  • 1/3 c. chopped shallot

  • 1/2 lb. bay scallops

  • 1/4 c. dry white wine

  • 2 tsp. lemon juice

  • 1 lb. rock cod filets

In a medium saucepan, melt 2 Tbsp. butter. Whisk in flour until smooth, bubbly, and light gold. Add milk in a steady thin stream, whisking. Continue until sauce thickens; remove from heat. In a large skillet, melt 2 Tbsp. butter. Add shallots; stir until softened, about 2 minutes. Add scallops; sauté another 3-5 minutes, stirring. Add wine, stirring to deglaze pan, and cook until liquid is reduced by half. Combine with béchamel sauce, adding lemon juice. Salt and pepper to taste. Melt last 2 Tbsp. butter in same skillet. Pat fish filets dry; season with salt and pepper. Cook in the skillet 2-3 minutes before turning; cook second side until filet is cooked through and flakes easily. Serve to plate and top with scallop béchamel sauce – which is also nice atop pasta!

Accompany with Cooper-Garrod Chardonnay

Crispy Baked Snapper

Bill Cooper

  • 4 red snapper filets

  • 2 c. Rice Chex, crushed

  • ¼ c. olive oil

  • ¼ c. parsley, chopped

  • 2 tsp. lemon zest, grated

  • ½ tsp. kosher salt

  • Lemon wedges

Preheat oven to 400 degrees. Combine crushed Rice Chex, olive oil, parsley, lemon zest, and salt. Pat filets dry. Press fish in coating mixture, covering both sides. Place a wire rack on a rimmed baking sheet and lay prepared filets atop it. Bake 14-16 minutes until browned; cooking time may vary with thickness of filets. Serve with lemon wedges.

Accompany with Cooper-Garrod Chardonnay

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

Parmigiano-Reggiano Puffs

Bill Cooper

3 dozen

  • 1 c. shredded Parmigiano-Reggiano

  • 1⁄2 c. mayonnaise

  • 1 green onion, minced

  • Zest of 1 lemon

  • Dash cayenne

  • Purchased melba toasts

Preheat oven to 400 degrees. Stir together cheese, mayonnaise, onion, lemon zest, and spice. Top each piece of melba toast with 1 teaspoon cheese mixture, spreading to edge. Bake until tops are golden, 8-10 minutes. Makes about 3 dozen.

Accompany with Cooper-Garrod Chardonnay

Honey-Lime Chicken Bites

Bill Cooper

  • 2 Tbsp. honey

  • 3 Tbsp. lime juice

  • 3 Tbsp. soy sauce

  • 1 Tbsp. vegetable oil

  • 1⁄2 tsp. Sriracha sauce

  • 2 garlic cloves, pressed

  • 2 Tbsp. chopped cilantro

  • 1 lb. boneless, skinless chicken breasts

Cut chicken into 1" cubes. In a medium sized bowl, combine remaining ingredients for marinade. Add chicken and stir to coat thoroughly. Cover and marinate at least an hour, stirring occasionally. Put chicken pieces on 4 skewers. Broil or grill over medium high heat, about 6 minutes per side, turning once. Serves 4 as main course, or can be served on toothpicks as appetizers.

Accompany with Cooper-Garrod Chardonnay

Chicken with Creamy Mushroom Sauce

Bill Cooper

Serves 4

  • 4 boneless, skinless chicken breasts

  • Lemon juice

  • 4 Tbsp. butter

  • 2 Tbsp. minced shallot

  • 4 oz. fresh mushrooms, sliced

  • 1⁄4 c. beef bouillon

  • 1⁄4 c. Madeira

  • 1 c. heavy whipping cream

  • Salt and pepper

On a plate large enough to hold the 4 chicken breasts, sprinkle them with lemon juice and allow to macerate while you begin preparations. Melt the butter in a large sauté pan. Add the shallot and cook to soften before adding the mushrooms. Saute several minutes before moving to the sides of the pan. Cook chicken breasts in the center of the pan, discarding any lemon juice left in the plate. When cooked through on both sides, remove chicken to warmed plate and tent while finishing sauce. Add bouillon and Madeira to mushrooms in pan and boil down over high heat until thickened. Stir in the cream and boil down again until cream has thickened slightly. Season to taste with salt and pepper. Return chicken to pan to warm and coat with sauce before serving.

Serve with Cooper-Garrod Chardonnay

Chicken Caprese

Bill Cooper

  • 1 c. fresh basil leaves

  • 1 clove garlic

  • ¼ c. grated parmesan

  • 2 tsp. olive oil

  • 4 pieces boneless skinless chicken breast

  • 1 tomato, sliced thin

  • 3 oz. shredded mozzarella

  • 2 Tbsp. shredded parmesan

Preheat oven to 400.  Pulse basil, garlic, and grated parmesan in food processor until smooth.  While running, slowly add olive oil.  Salt and pepper to finish.  Pat chicken dry; place on baking sheet. Spread 1 Tbsp. pesto over each piece.  Bake 20 minutes (or until no longer pink in the center).  Remove from oven; top with tomato slices, mozzarella and shredded parmesan.  Bake 5 minutes more to melt cheese.

Accompany with Cooper-Garrod Chardonnay

A Salad for Chardonnay

Bill Cooper

Ingredients

  • 3 Tbsp. apple cider vinegar

  • 1 Tbsp. honey

  • 4 tsp. Dijon mustard

  • ¾ c. canola oil

  • 1 tsp. poppy seeds

  • Mixed spring greens

  • 2/3 c. candied walnuts, chopped

  • 2 pears, peeled and cut into ½” pieces

  • Blue Cheese optional

Whisk together vinegar, mustard and honey; gradually whisk in oil, then poppy seeds.  Place greens, walnuts, and pears in salad bowl – also blue cheese if you choose to.  Add enough dressing to toss - you may have extra.  Divide among 8 plates to serve. 

Accompany with Cooper-Garrod Chardonnay

Miss Grimmett's Cranberry Relish

Bill Cooper

Makes about 4 cups

  • 12 oz. fresh cranberries

  • 2 medium Granny Smith or Pippin apples, peeled, quartered and cored

  • 6 oz. walnuts

  • 3/4 cup sugar

  • 1/2 cup orange marmalade

  • 2 teaspoons lemon juice

  • 2 teaspoons Grand Marnier

  • 1/8 teaspoon ground cinnamon

Chop cranberries fine in a food processor fitted with metal blade. Remove to a large bowl.  Chop peeled apples in processor.  Add to cranberries.  Chop walnuts and add with remaining ingredients to cranberries.  Stir to mix well.  Cover tightly and refrigerate overnight - or longer - before serving. 
 

Accompany with Cooper-Garrod Chardonnay, Cabernet Franc and Pinot Noir

Gravad Lax (Swedish Cured Salmon)

Bill Cooper

  • 2-2 1/2 lbs salmon filet, with skin

  • 4 Tablespoons salt

  • 4 Tablespoons sugar

  • 2 teaspoons freshly ground pepper

  • 1 cup chopped fresh dill

  • Large Ziploc bag

Cut the salmon in half so you have two rather equally-sized portions.  Remove any bones; tweezers are a fine tool!  Mix the salt, sugar, ground pepper, and dill.  Cover one of the filets with the spice mixture and put the other filet on top.  Place stacked filets in Ziploc and seal.  Refrigerate with a weight atop the package.  (Wine bottles work well!)   Turn the filet bag every 8 hours.  After 48 hours, pour out the "juice" to keep the fish from getting too salty.  Serve in thin slices.  (We enjoy it on toast or mini-bagels spread with cream cheese and topped with capers.)

Serve with Cooper-Garrod Chardonnay