Cooper Vineyards

Recipes

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Roussanne Alfredo Sauce

Ingredients:

 

1/2 Cup Cooper Vineyards Roussanne

1 Quart Half & Half or Heavy Cream

2 Cups Grated Pecorino Romano Cheese

4-6 oz Blue Cheese

Fresh Italian Parsley – Minced

1 Clove Chopped Garlic

 

Directions:

 

Heat Half & half until bubbling

Add Garlic, Parsley and Basil

Slowly add Romano cheese until smooth

Slowly add Blue Cheese – constantly tasting – Until you get desired flavor

Add Roussanne

To thicken sauce add more Romano

For creamier sauce add cream cheese

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Zinfandel Tri-Tip Marinade

Ingredients:

1 Bottle Cooper Vineyards Zinfandel

2 Cloves Chopped Garlic

Black Pepper

Red Pepper Flakes

Fresh Basil – Chopped

Fresh Rosemary

Salt

Directions:

Mix all, Cover meat, Marinate for at least 24 hours

BBQ or Oven roast

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Port Style Brownies (Ala Cooper)

Ingredients:

2 sticks unsalted butter – softened
16 oz. semi-sweet chocolate chips (use 1 cup now – 1 cup later)
4 large eggs
1 ¾ cups granulated sugar
¼ cup Cooper Vineyards Dicembre
½ tsp. salt & baking powder
1 cup all purpose flour
¼ cup unsweetened coca powder
The other cup of chocolate chips

Directions:

Preheat oven to 350.
Prepare two (13 x 9) baking pans using parchment paper or non-stick foil.

1. Using a double boiler, melt 1 cup of chocolate chips.
2. Remove from heat and let cool.
3. Mix butter & chocolate until smooth – let cool.
4. In a large mixing bowl, beat eggs and sugar until well blended. Blend in the
Dicembre and the cooled choc/butter mixture.
5. Blend in flour, salt, baking powder, & cocoa.
6. Fold in the other 1 cup chocolate chips.
7. Spread batter onto prepared pans. Bake 20-25 minutes until done to the touch.
DO NOT OVER BAKE. Cover with foil while cooling.

And-now The Coupe’ de Dicembre

Melt 1 cup chocolate in the microwave. Add ¼ cup Cooper Dicembre to the melted chocolate. Drizzle over brownies & enjoy!

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Cooper Style Chicken

Brown Chicken in ½ c. olive oil.

Add chicken to Dutch oven when brown. Add:

1 cup chicken stock
1 cup white wine
1 teaspoon green peppercorns
1 tablespoon capers
1/3 cup dried tomatoes
Top with 10-12 baguette size celery about 3’’ long.

Put lid on Dutch oven and set on edge of hot BBQ to maintain a soft boil, and finish cooking.

Chicken is done at thermometer 170 to 175 degrees.

Check with thermometer 35 to 45min.

To serve we remove chicken from Dutch oven and cut into ½ strips length wise. Arrange in the serving pan and ladle sauce and celery over chicken.

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Shrimp Saltimboca

(Saltimboca in Italian means “Jump into your mouth”)

 

Ingredients:

 

Veal pounded very thin and cut into strips 1″ wide by 2″ long

(Can substitute Pork Tenderloin if desired)

Large Shrimp – Peeled & Deveined

1 Bottle Cooper Vineyards Sangiovese

2 Cloves Garlic – Chopped

Fresh Basil – Minced

Fresh Oregano – Minced

Salt

Olive Oil

Alfredo Sauce (Try our Roussanne Alfredo Sauce)

 

Directions:

 

Mix spices with Cooper Vineyards Sangiovese – Marinate Veal strips (or Pork) for 24 hours

Wrap Shrimp in Veal strips holding together with toothpicks

Saute in hot Olive Oil until Shrimp turn pink

Serve over Pasta (Angel Hair or Fettuccine) with Alfredo Sauce