Cayuga Wine Trail's 25th Anniversary Recipes

Feb 27, 2008

Americana Vineyards & Winery
Americana’s Asian Noodle Salad

• 1 lb angel hair pasta
• 1 red bell pepper
• 1 jalapeno pepper
• 2 carrots
• 4 mushrooms
• 2 stalks of celery
• ½ head of cabbage
• ½ cup water chestnuts
• ¼ cup garlic chives
• 1 cup soy sauce
• ¼ cup honey
• 1 tsp minced fresh ginger
• 1 green onion – chopped
• 1 clove of garlic – minced
• Pinch of salt
• ½ cup rice vinegar

To make the vinaigrette, combine all ingredients in a small bowl or jar – mix well. Cook angel hair pasta according to package directions and chill. Julienne all salad vegetables and combine with cooked pasta. Toss with vinaigrette, chill and serve. Pairs well with Americana’s Cayuga White Wine.

Bellwether Hard Cider
Tuscan White Bean Salad with Salami and Red Onion

• 2 tbsps olive oil
• 2 minced garlic cloves
• 28 oz drained/rinsed white Tuscan beans (cannelloni) or pinto
• ½ cup minced fresh sage leaved
• ½ cup red wine vinegar
• Salt and freshly ground black pepper for taste
• 1 small, sliced red onion
• 3 oz high quality salami, diced
• Extra Virgin Olive Oil

Heat olive oil over medium-high heat in a medium saucepan. Add garlic and sauté for 1 minute. Add the beans and sage and sauté for 3 minutes. Turn off heat but leave pan on burner. Add the vinegar, salt, pepper, and toss well to coat. Cool to room temperature. Add the onion and salami and toss. Drizzle with some EVOO to taste and toss before serving. Makes 6 servings.

Buttonwood Grove Winery
Best Ever Corn Bean Dip with Cilantro

• 1 15 oz can black beans
• 1 15 oz can white kernel corn
• 1 small jar medium salsa
• 1 purple onion diced
• 1 red pepper, diced
• 2 tbsps. chopped fresh cilantro
• 1 tsp. cumin powder
• Juice of one lime
• 1 tbsp. chopped garlic

Drain black beans and corn. Mix together. Add remaining ingredients and mix well with bean-corn mixture. Serve with baked tortilla chips for a fat-free delight.

Cayuga Ridge Winery
Sun-Dried Tomato Pesto

• 1 cup drained oil-packed sun-dried tomatoes (6oz)
• ½ cup grated Romano or Parmesan cheese
• ¼ cup fresh purple basil
• 2 tbsp toasted pine nuts
• 3 cloves of garlic
• ¾ cup olive oil

Combine tomatoes, cheese, basil, pine nuts & garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. Then clean food processor. Place 8 oz of Chevre goat cheese into machine with 2 tablespoons of pesto. Whip until softened. Spread on crackers or baguette. Enjoy with their Cayuga White.

Cobblestone Winery
Creamy Potato Soup

• ¼ cup onions
• 2 tbsp. margarine
• 3 cups diced potatoes
• 1 cup boiling water
• 1 tsp. salt
• 3 cubes chicken or vegetable bouillon
• 2 tbsp. flour
• 3 cups milk
• 1 tsp. sweet marjoram
• 1 tbsp. parsley
• Croutons

Melt margarine in a large saucepan. Add chopped onion and cook over medium heat until tender. Add potatoes, water, salt, and bouillon cubes. Cover and simmer 10 minutes or until potatoes are tender. Blend flour with a small amount of milk until smooth; stir into potato mixture with remaining milk. Add marjoram and cook over medium heat, stirring constantly until thickened and soup comes to a boil. Stir in parsley. Serve with croutons.

Goose Watch Winery
Fennel Seed Onion Dip

• ½ tsp Fennel seeds
• 1 cup cream cheese, softened
• 1 cup sour cream
• ¼ cup white onion, minced
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp paprika

Beat the fennel seeds and cream cheese together until smooth. Whip in the sour cream. Blend in all the other ingredients, mixing well. Cover and chill. Makes about 2 cups of dip.

Hosmer Winery
Roasted Red Pepper Tapenade

• Crusty bread sliced
• 2 large cloves of garlic
• 1 16-18 oz jar roasted red peppers, drained and patted dry
• ¼ cup fresh parsley
• ¼ cup black olives
• 2 tbsp. capers, drained
• 2 tbsp. Banana peppers
• ¼ cup grated parmesan cheese
• Cherry tomatoes
• Cracked garlic cloves
• Olive oil for drizzle

Place roasted red peppers in food processor with the parsley and pulse until well blended. Add the garlic, capers, banana peppers, and grated parmesan cheese and blend to a paste. Serve on toasted crusty bread. You can rub the break with a cracked clove of garlic and drizzle with olive oil if you wish then top with the tapenade. Garnish with extra cheese or thinly sliced cherry tomatoes.

King Ferry/ Treleaven Winery
Fresh-baked Onion Oregano Bread

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 1/2 cups warm water
• 1 envelope dry yeast
• 1 teaspoon sugar
• 4 1/2 cups (about) unbleached all purpose flour
• 2 1/2 teaspoons salt
• 1/4 cup chopped fresh oregano
• 1 egg
• 1 tablespoon water
Oregano Pesto:
• 1/2 cup fresh oregano leaves
• 1 1/2 cups fresh parsley
• 6 garlic cloves
• 1/2 cup parmesan cheese
• 1/2 cup walnuts or pine nuts
• 1/2 cup olive oil

Bread Directions:
Heat oil in heavy small skillet over medium heat. Add chopped onion and sauté until translucent. Remove from heat. Cool.
Pour 1 1/2 cups warm water into small bowl. Stir in yeast and sugar. Let stand until foamy, about 10 minutes.
Mix 4 cups flour and salt in large bowl. Stir in onion and any oil remaining in skillet. Add yeast mixture and oregano and mix well. Knead briefly in bowl just until dough comes together. Turn out dough onto generously floured surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls as necessary to keep dough from sticking, about 10 minutes.
Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Oil heavy large baking sheet. Punch down dough. Turn out onto floured work surface and knead briefly. Divide into 2 equal pieces. Shape each piece into 6-inch round loaf. Let rise in warm draft-free area until double in volume, about 45 minutes.
Preheat oven to 450°F. Brush each loaf with some of beaten egg. Bake 10 minutes. Reduce oven temperature to 350°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to racks and cool.

Pesto Directions:
Combine oregano, parsley, garlic, cheese and nuts in food processor. Process to blend.
With machine running, slowly add olive oil. Season to taste and process to desired consistency.
Yield: About 1 1/4 cups.

Knapp Winery and Vineyard Restaurant
Old World Pasta

• ¼ cup Extra Virgin Olive Oil
• 6 cloves crushed garlic
• 1 cup pitted kalamata olives, chopped
• 2 tsp. crushed red pepper
• 2 ½ tbsp. capers, drained
• 1 lb. ditallini pasta, cooked al dente
• 1 cup finely minced garlic
• 4 lbs peeled tomatoes crushed with juice
• 3 tbsp. tomato paste
• 1 tsp. dried crushed basil
• ½ cup Knapp’s Pasta Red Reserve

In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until caramelized and fragrant. Deglaze pan with wine. Add remaining ingredients and simmer on low to medium heat for about 20 minutes. Stir occasionally. Sauce should thicken and reduce slightly. Toss pasta in sauce and serve immediately. This dish can be enjoyed hot or cold.

Long Point Winery
Russian Vegetable Salad

• 1 ½ cup Ditalini or any small pasta uncooked
• 1 10oz pkg. frozen peas
• 1 ½ cup chopped carrot or use 1 bag frozen peas and carrots
• ½ cup minced onion
• 2/3 cup mayonnaise
• 2 tbsp. lemon juice
• 2 tsp sugar
• 1 tsp salt
• ¼ tsp pepper
• 1 tsp dill weed
• ¼ tsp horseradish – optional

Cook pasta, drain well. Rinse with cold water, drain well. Thaw peas, drain well, peas and carrot may be cooked but not soft. Combine cooled pasta, peas, carrots and onions in large bowl, mix well. Combine mayonnaise, horseradish, lemon juice, sugar, salt, pepper, and dill in small bowl. Blend well. Pour dressing over the other mix. Toss lightly and chill. Garnish with paprika, and can be served on lettuce leaf or scooped out tomato.

Lucas Vineyards
Rosemary Corn Soup

• 2 cups chopped onions
• ½ cup diced carrots
• ½ cup diced celery
• 3 tbsp. butter, divided
• 7 ½ cups sweet corn, divided
• 6 cups vegetable stock
• 1 tbsp. minced fresh rosemary
• 2 minced garlic cloves
• ¼ tsp. cayenne pepper
• 1 medium chopped sweet red pepper
• 1 cup half and half cream
• 2 tbsp. chopped fresh parsley
• Salt and pepper to taste

In a large saucepan, sauté onions, carrots, and celery in 2 tbsp. butter until tender. Add 3 ½ cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes, stirring occasionally. Cool. In batches add to blender or food processor until smooth. Return to pan. In a small skillet, sauté red pepper and remaining corn in 1 tablespoon butter until tender. Add to corn mixture. Stir in cream and chopped parsley. Heat through; stirring occasionally, season with salt and pepper.

Montezuma Winery
Wine Thyme Chowder with Chicken & Corn

• 6 slices bacon, dices
• 1 onion, chopped
• 2 14.5 oz cans chicken broth
• 1 cup Montezuma Winery Dry Honey wine
• 2 large potatoes diced
• 4 cups frozen corn kernels
• 4 skinless, boneless chicken breast halves, cut into cubes
• 2 tbsp. chopped fresh thyme
• 2 cups half and half
• Salt and pepper to taste

In a large pot, cook bacon until crisp. Remove bacon from the pan and set aside. Sauté the onion in the bacon fat. Add broth and the potato. Cover and simmer 10 minutes. Add corn, thyme and chicken. Cover and simmer until the chicken is cooked and the vegetable are tender, about 15 minutes. Stir in the half and half, simmer 2 minutes. Season with salt and pepper to taste. Ladle soup into bowls and sprinkle with bacon. Yield is 6 servings.

Simply Red Lakeside Bistro at Sheldrake Point Vineyard
Marinated Feta

• 1 lbs Lively Run Goat Dairy (Interlaken, NY) Feta Cheese
• One bunch cilantro, leaved picked off
• 12 cup olive oil
• 6-10 whole garlic cloves, peeled and roasted for 30 minutes @ 350
• 1 tsp. coriander seeds
• 1 cup olives, any variety, mixed, cut up, whole---GO WILD!!
• Juice of one lemon

Mix together and let stand for one hour. It tastes even better if made the day before. Serve at room temperature.

Six Mile Creek Vineyard
Tomato and Bread Soup (serves 4-6)

• 1 cup olive oil
• 3 garlic cloves, peeled and smashed
• 6 cups day-old white bread, without crusts, torn into small pieces
• 1 28oz can whole peeled tomatoes, pureed with their juice
• 4 cups vegetable stock, or water
• 3-4 basil leaves, torn into small pieces
• Kosher salt to taste
• Pesto

Heat oil in a large, deep saucepan over low heat. Saute the garlic until just fragrant, then add the bread, stirring until all the oil is absorbed and the bread is toasted. Add the tomatoes, stock, basil and salt. Bring to a boil and then reduce the heat. Simmer until the bread breaks down, about 20 minutes or more, and drizzle with some pesto.

Swedish Hill Winery
Basil Pasta Salad

• 1 1lb box of small pasta shells
• Snow peas (optional)
• ½ green pepper, diced
• ½ jar salad supreme
• 1 8oz bottle Italian dressing
• 2 tbsp. Basil
• ½ cup shredded cheddar cheese

Cook and drain pasta. Cool. Mix remaining ingredients and chill

Thirsty Owl Wine Company
Creamy Potato Salad with Lemon and Fresh Herbs

• 3 lbs baby red potatoes
• 3 tbsp. Italian dressing
• ¾ cup mayonnaise
• ¼ cup sour cream
• ¼ cup red onions, thinly sliced
• 1 celery stalk, cut into 1/3 inched cubes
• ¼ cup chopped parsley
• ¼ cup chopped basil
• 2 tbsp. chopped dill
• 1 ½ tsp finely grated lemon peel

Bring potatoes to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain and let stand about 20 minutes. Cut potatoes into ¾ inch pieces. Combine all remaining ingredients, and toss. Season with salt and pepper.