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
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
To thicken sauce add more Romano
For creamier sauce add cream cheese
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
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!
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.
(Saltimboca in Italian means “Jump into your mouth”)
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
Alfredo Sauce (Try our Roussanne Alfredo Sauce)
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
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PLYMOUTH, CALIFORNIA 95669
We welcome tour groups of 7 or more by appointment only. We want to ensure that we have adequate staff on hand to make your tasting experience enjoyable.Have a question about setting up a private tasting? Give us a call at 209.245.6181 or contact us by e-mail. We're always happy to hear from you.
Monday11am - 4:45pm
Thursday11am - 4:45pm
Friday11am - 4:45pm
Saturday11am - 4:45pm
Sunday11am - 4:45pm