2009 Wine & Herb Recipes

Montezuma Winery & Hidden Marsh Distillery
Creamy Potato Soup

8 cups peeled & cubed potatoes
2 cups sliced celery
2 cups coarsely chopped onion
4 cups water
2 tsp. salt
2 cups milk
1 (13 oz. can) evaporated milk or
2 cups whipping cream
4 Tbsp. butter or margarine
1 Tbsp. dried parsley flakes
1 tsp. caraway seeds
1/8 tsp. black pepper

Combine potatoes, celery, onion, water and salt and simmer until potatoes are done. Mash mixture once or twice with potato masher, but leaving some vegetable pieces whole. Stir in remaining ingredients and heat thoroughly, stirring occasionally. Serve hot. Yield: approx. 13 cups.

Swedish Hill Vineyard
Pumpkin Mini Muffins

1 3/4 cup all purpose flour
3/4 tsp. salt
1/2 cup sugar
2 tsp. baking powder
1 cup walnuts, finely chopped
1 tsp. nutmeg
2 eggs
4 tbsp melted margarine
3/4 cup milk
1 cup canned pumpkin
1 tsp. cinnamon
Preheat oven to 400°. Mix together all the dry ingredients. In a separate bowl, beat the eggs. Add the butter, milk, and pumpkin to the eggs. Add the nuts (optional) and mix well. Combine the wet and dry ingredients and mix until blended—do not over mix. Fill mini muffin pan two-thirds full and bake 20 minutes or until lightly browned on top.

Varick Winery (Cobblestone Farm Winery & Vineyard)
Pasta with Marinara Sauce

2 (14 ½ oz) can of diced tomatoes
1 (28oz) can crushed tomatoes
1 cup diced Walla Walla onion (sweet onion)
1 tbsp dried basil leaves
2 tsp Italian seasoning
1 tsp oregano
2 tsp sugar (to taste)
½ tsp crushed red pepper flakes

In saucepan, sauté onions, but do not brown.
Add the liquid drained from the diced tomatoes. Add the basil, Italian seasonings, oregano, sugar and crushed red pepper. Simmer liquid and spices for 30 minutes or until liquid is reduced by one-half.
Add the diced tomatoes and crushed tomatoes and cook until heated, approx. 1 minute.

Knapp Winery and Vineyard Restaurant - Exec. Chef John McNabb
Fresh Sage Pesto Alfredo with Chicken Paprika

2 lbs ditalini pasta
2 cups Italian parsley
2 garlic cloves
¼ cup pine nuts
1 oz lemon juice
¾ cup olive oil
1 cup grated Pecorino Romano cheese
½ cup fresh sage leaves
2 qts heavy cream
1 ½ c. parmesean cheese grated
4 thin chicken breast, skinless
½ cup paprika
1 tbsp garlic powder
1 tbsp kosher salt
½ tsp white pepper
½ cup Knapp Seyval Blanc
Roux to thicken

Fill a large stock pot with water, over high heat to boil the pasta in. In a large blender or food processor, add parsley, sage, garlic cloves and pulse until finely chopped. Add lemon juice and pine nuts and pulse until incorporated and finely chopped. With appliance turned on high, slowly add olive oil until incorporated. Finally add Romano cheese and pulse. Set aside. In a small bowl, mix paprika, garlic powder, salt and pepper. Dredge chicken breast in seasoning mix to coat and set aside. Preheat oven to 350°. In a medium sauté pan over medium heat, add 2 oz. olive oil and sear chicken breast on both sides. Transfer to a baking dish and add Seyval wine. Cover with foil and bake in oven for 10-15 minutes or until internal temperature of chicken breasts reach 165°. In a large sauce pan, add 1.5 qts of heavy cream and bring to a simmer over medium heat. Add pesto mixture and whip to incorporate. Bring back to a simmer and slowly add parmesean cheese while whipping constantly. Sauce should thicken slightly. Let simmer 203 minutes stirring occasionally not to let the sauce scorch. Thicken with roux and let simmer 3-5 more minutes to let the starch cook out. After pasta is done cooking to al denta, drain thoroughly and mix in sauce. Slice cooked chicken and serve over pasta dish. This dish is best suited with Knapp’s Seyval Blanc or Pasta Red Reserve wines. Enjoy!

Goose Watch Winery
Pasta Salad

1/2 cup shredded pepper jack cheese
2 cups pasta small shells
2 cups cherry tomatoes, halved
1/4 cup chopped onion
1/4 tsp. lemon pepper
1 pkg. sliced pepperoni
1/4 cup chopped green pepper
1/4 cup chopped celery
2 Tbsp. parsley
3/4 cup Italian salad dressing

Cook pasta according to package directions. Rinse with cold water and drain well. Combine remaining ingredients, mixing gently. Cover and chill 4 hours or overnight.

Buttonwood Grove Winery
Zucchini Pâté

8 ounces zucchini
1 tsp white wine vinegar
1 tsp salt
1 tsp sugar
2 tbsp chopped parsley
2 tbsp chopped chives
3 -4 oz cream cheese
Salt and pepper

Coarsely grate the zucchini, mix with the vinegar, salt and sugar. Leave this in a sieve, you can line it with cheese cloth if you have it, cover and leave for an hour or so. In your food-processor, process the parsley and chives until finely chopped. Squeeze the zucchini to get as much moisture out as possible, with just your hands or whilst in the cheese cloth. Add the drained zucchini to the food-processor, process until it is well combined. Then add the cream cheese, some salt and pepper to taste, process until it is well combined. Put the pâté in a small bowl, cover and put in the fridge for a few hours or overnight. If you line the bowl with cling wrap film, you can turn it out of the bowl, peeling off the cling wrap film, dust the pâté with some paprika, then garnish with some thin cucumber slices around it if you like. Serve with pita toasts.
Serves: 4-6

Cayuga Ridge Estate Winery
Jalapeno Cheese Bread with Herbed Butter

Cheese Bread:
1 packet of yeast (2 ¼ tsps)
¼ cup of warm water
4 tbsp of melted butter
1 egg
2 ½ cups of bread flour
1 cup of semolina flour
5 jalapenos, stemmed and seeded, diced (should be about a cup)
2 cups of cheddar cheese, grated
1 cup of buttermilk
1 tsp. sugar
1 tsp. salt

Herbed Butter:
In a food processor, pour about 1 pint of heavy cream (make sure the cream covers the blade). Whip for about 60 seconds or until it almost becomes butter. Add a pinch of sea salt and some chopped chives or your favorite chopped herb. Whip another 30 seconds.

1. Mix together the yeast and water.  Mix together the melted butter, egg and buttermilk and add to yeast and water.  Add the salt, sugar and bread flour to the liquids and mix well. Then add the semolina flour to the dough and mix well. If the dough is too wet, gradually add more bread flour ¼ cup at a time.  Place dough on a floured surface and knead for five to ten minutes until dough is smooth.  Form dough into a ball and place into a bowl greased with butter.  Cover the bowl, and let rise in a warm place until doubled in size – about an hour.  Turn out dough on a floured surface, and slowly knead into the dough the jalapenos and cheese, a little bit at a time.  When cheese and jalapenos are incorporated into the dough, place dough into a greased bread loaf pan (8 ½” x 4 ½” x 2 ¾). You can also sprinkle semolina in the bread pan for additional friction.  Cover the pan and let dough rise until doubled in size (it should be the top or a bit over the top of the pan) – about an hour.

Preheat oven to 350°.
Bake bread for 40-45 minutes on a center rack (when you thump the top and it sounds hollow, the bread is done).  Let cool for ten minutes, and then slide it out of the pan, slice and enjoy!

Thirsty Owl Wine Company
Rosemary Grilled Pork Tenderloin with Garlic Aioli

Garlic Aioli:
1 cup mayonnaise
1/3 cup fresh lemon juice
½ tbsp. Dijon mustard
1 lemon, zested
2 tbsp. minced garlic
1 tbsp. minced fresh rosemary
¼ tsp. pepper
1/8 tsp. cayenne pepper

Pork Tenderloin:
1 (1 ½ - 2 lb) port tenderloin
Olive Oil, Kosher salt
2 sprigs minced fresh rosemary
Ground course black pepper
2 cloves minced fresh garlic

Combine all Garlic Aioli ingredients in a food processor and refrigerate. Rub tenderloin with oil, salt pepper, rosemary and garlic. Place in a shallow pan covered with plastic wrap and marinate 2 hours in the refrigerator. Preheat an outdoor grill or indoor grill pan. Place tenderloin on the grill and cook, turning frequently, for about 18 minutes or until an instant-read thermometer reads 155° F. Cool, carve and serve on baguette with the Garlic Aioli.

Hosmer Winery
Pepper-Parmesan Dip or Dressing

1 cup plain yogurt or mayonnaise
1 cup sour cream
1 cup grated parmesan cheese
1/3 cup buttermilk
2 tsp. cider vinegar
¼ tsp. Tabasco sauce
½ cup chopped fresh marjoram
1 tbsp dried basil
1 tbsp black pepper

Mix all ingredients in a bowl and chill. Serve with crudite?s, bread sticks, or use as a salad dressing.

Sheldrake Point Winery & Simply Red Bistro - Chef Samantha Izzo
Marinated Vegetables with Mustard Dill Vinaigrette

For Marinade:
2/3 cup White balsamic vinegar
2/3 cup cold water
1 ½ tbsp. honey
2 garlic cloves smashed and chopped fine
1 tsp. salt
3 tbsp. Dijon mustard
1/3 cup olive oil
3 tbsp. finely chopped fresh dill

Whisk all these ingredients together in a bowl.

Vegetables:
1 pound baby carrots
1 pound fennel sliced very thin
1 pound beets, roasted, peeled and diced
1 pound Haricot Vert (fancy name for green beans)
1 pound broccoli crowns

Toss all these vegetables individually in a bowl with some of the marinade about a half an hour before you serve them. Keep in a refrigerator until ready to serve. Place them on a platter and serve.

Lucas Vineyards
Greek Potato Salad

2 1/2lbs thin skinned white potatoes, scrubbed and cut in ¾” pieces
½ cup light mayonnaise
½ cup plain yogurt
2 tbsp lemon juice
1 tbsp freshly grated lemon peel
1 tbsp minced garlic
1 tbsp chopped fresh oregano
1 pint halved grape or cherry tomatoes
1 medium cucumber, cut in half rounds
1 cup diced red onion
1 cup crumbled feta cheese
Salt and pepper

In large pot, cover potatoes with water and boil 15-20 minutes until just fork tender. Whisk dressing ingredients plus 1 ½ tsp salt and ½ tsp freshly gound pepper until very well blended.
Drain potatoes; place in a large bowl and shile hot add half the dressing and toss to coat. Refrigerate, covered, to chill.
Just before serving, add vegetables and remaining dressing. Mix gently with a rubber spatula. Serve with Lucas Riesling.

Americana Vineyards & Crystal Lake Cafe
Pimiento Cheese with Purple Peppers

1lb. sharp cheddar cheese shredded
1/4 lb cream cheese softened
1 teaspoon freshly ground white or black pepper
3 large roasted red bell peppers, peeled seeded and chopped
1/3 cup mayonnaise
1 teaspoon sugar
splash of hot sauce
1/8 teaspoon cayenne pepper (optional)

Blend all ingredients together thoroughly. Refrigerate and serve chilled. The spread will keep for several days
in the refrigerator. Enjoy with purple peppers sliced for dipping (or any vegetables or crackers you like)

Six Mile Creek Vineyard
Bruschetta Topping

2-3 Beefsteak tomatoes, diced
1 small onion, diced
3 cloves of garlic, chopped
2 tbsp chopped fresh parsley
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
Salt and pepper

Chop the tomatoes, onion, garlic and parsley, and combine them in a bowl with the remaining ingredients. Season to taste with salt and pepper. Serve this topping with a rustic bread or toast. The term bruschetta actually refers to the slices of bread toasted and rubbed with a fresh clove of garlic. The slices are then served with various toppings.
Makes: 3 cups

Treleaven by King Ferry Winery
Treleaven Tomato Teaser

6 ripe beefsteak-type tomatoes, sliced
1 purple onion, sliced thinly
2 cups of feta cheese, crumbled
Newman’s Own Balsamic Vinaigrette (to taste)
3 tbsp. chopped fresh basil

Layer the tomato slices and the onion slices in a 8x8 serving dish. Sprinkle on the feta cheese and drizzle with the balsamic vinaigrette. Top with the fresh basil.
Serves: 6