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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: F-86 Sabre Jet

Reine de Saba

Bill Cooper

Serves 8

  • 5 oz. fine quality baking chocolate, semi-sweet

  • 2/3 c. butter

  • 2/3 c. sugar

  • 3 eggs

  • 2/ 3 c. ground almonds

  • 1 tsp. vanilla

  • 1 drop almond extract

  • 1/3 c. flour

Preheat the oven to 350 degrees. Butter an 8" round cake pan, and line bottom with a piece of parchment, trimmed to fit atop the buttered surface. Melt the chocolate in a water bath. Add butter and sugar; whisk smooth. Remove from heat, cool slightly, and whisk in the eggs, ground almonds, and flavorings. Fold in the flour. Pour into prepared pan. Bake in a water bath for about 30 minutes. Remove from oven and cool. To serve, turn out onto a doily and sprinkle liberally with powdered sugar. Lovely accompanied with raspberries and whipped cream, or even Creme Anglaise!

Accompany with Cooper-Garrod Test Pilot, F-86 Sabre Jet

Tirolean Cordon Bleu

Bill Cooper

Serves 4

  • 1 1/2 lbs top sirloin steak

  • 1 garlic clove, halved

  • 1/4 tsp. each: marjoram, salt, and freshly ground pepper

  • 8 thin slices Black Forest ham

  • 6 oz Gruyere, thinly sliced

  • 2 Tbsp. unsalted butter

  • 2 Tbsp. chopped parsley

  • 1/2 cup red wine

  • 1/4 cup beef stock

Cut meat into 4 serving pieces and make a pocket slit in each. Rub cut side of garlic over steaks; rub with the mixed spices. Insert a slice of ham and several slices of cheese into the pocket. Melt butter in a large sauté pan over medium heat; brown the steaks nicely on the first side, turn and repeat on the second side. Place several slices of cheese atop the steaks, top with a slice of ham. Carefully flip the steaks and cook until ham is browned and cheese melted. Remove to warmed platter, ham side up, and tent with foil. Deglaze the pan with wine, scraping up any browned bits. Add beef stock and reduce by half. To serve, sprinkle steaks with parsley and spoon sauce over.

Accompany with Cooper-Garrod Test Pilot F-86 Sabre Jet

Cherried Lamb Chops with Port

Bill Cooper

Serves 2 - can be doubled

  • 2 tsp. olive oil

  • 4 small loin lamb chops

  • 1/3 cup chopped shallots

  • 3/4 cup ruby Port

  • 1/2 cup low salt chicken broth

  • 1/2 cup dried tart cherries

  • 3 Tbsp. cherry jam

  • 1 Tbsp. balsamic vinegar

  • 1⁄2 tsp. ground cardamom

  • Chopped fresh mint for garnish

Sprinkle lamb with salt and pepper. Heat oil in medium skillet over medium to high heat. Cook lamb about 10 minutes, turning often with tongs. Transfer to plate and keep warm. Pour drippings from skillet. Cook shallots in same skillet; sauté 1 minute before adding Port, broth, cherries, jam, vinegar, and cardamom. Boil about 6 minutes, until cherries plump and liquid is syrupy. Season with salt and pepper. Spoon sauce over lamb and sprinkle with mint.

Serve with Cooper-Garrod Test Pilot F-86 Sabre Jet

Gorgonzola Sauce for Steaks

Bill Cooper

Serves 4 - 6

  • Lowry’s Seasoned Salt

  • 2 Tbsp. butter, divided

  • 1/4 c. finely chopped shallot

  • 1/2 c. beef broth

  • 3/4 c. sour cream

  • 1/3 c. crumbled gorgonzola

  • Chopped parsley

Choose your favorite cut of steaks. Sprinkle with Lowry’s seasoned salt and cook in 1 Tbsp. butter to your preferred doneness. Remove from pan. Cover with foil on a warmed plate. Add 1 Tbsp. butter to pan and sauté the shallots. Pour in beef broth; cook until almost evaporated, stirring frequently. Stir in sour cream until well combined. Add gorgonzola, stirring until melted. Season to taste with salt and pepper. Spoon over steaks on serving plates and garnish with chopped parsley.

Accompany with Cooper-Garrod F86 Sabre Jet, Test Pilot

Cherried Pots de Creme

Bill Cooper

Serves 4

  • ½ cup butter, softened

  • 6 Tbsp. sugar

  • 4 oz. semisweet chocolate, melted

  • 3 eggs

  • 1 Tbsp. crème de cassis

  • ¾ c. bing cherries (from a can), drained and quartered

In a food processor, beat butter and sugar until well mixed.  Add chocolate several spoonfuls at a time, mixing well after each addition.  Add eggs one by one, mixing at high speed until well incorporated.  Mix in cassis.  Without the blade, stir in the quartered cherries.  Spoon into 4 ramekins or dessert dishes; cover and chill at least 4 hours.

Accompany with Test Pilot F-86 Sabre Jet

Blue Cheese Marinade for Steaks

Bill Cooper

  • 2 Tbsp. crumbled blue cheese

  • 1 clove garlic, crushed

  • ¼ tsp. fresh ground pepper

  • ½ tsp. salt

  • 1 Tbsp. coffee crystals

  • 1 Tbsp. soy sauce

  • 1 Tbsp. Worcestershire sauce

  • ½ c. olive oil

  • 4 sirloin tip steaks (or your choice of cuts)

Pat steaks dry with paper towels and place in a glass container.  Mix marinade ingredients in a blender until smooth.  Pour over steaks, rubbing in.  Cover and marinate 4 hours or overnight, turning occasionally.  Grill or broil according to personal preference for doneness.

Serve with Cooper-Garrod Cabernet Sauvignon and Test Pilots