17th Annual Holiday Shopping Spree Recipes
Americana Vineyards and Crystal Lake Café
Pizza crust – your favorite recipe or store bought
1 head of garlic
1 thinly sliced onion
1 peeled and diced butternut squash
Salt and Pepper
Preheat oven to 400°. Drizzle garlic with olive oil and sprinkle with salt and pepper. Wrap whole garlic loosely in foil, and roast until golden brown and soft, about 45 min.
Place the squash on a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Roast until soft and golden brown on the edges, about 30 min.
While roasting the garlic and squash, sauté the onion over low heat until caramelized – soft and dark brown – about 30-40 minutes.
Remove roasted garlic from skins and spread on pizza crust, reserving leftovers for another use. Add caramelized onions to your taste, roasted butternut squash, asiago cheese, and fresh sage. Bake until the crust is crisp and the cheese is melted. Drizzle with a little olive oil, cut and serve.
Bellwether Hard Cider
1 unbaked pie crust for a 9” pan
6 oz. cream cheese
4 oz. blue cheese
2 Tbs. butter, softened
1/4 c. heavy cream
1/8 tsp. cayenne pepper
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 tsp. chopped chives plus more for garnish
Fit pie crust into a 9" fluted tart pan with a removable bottom or a 9" pie plate.
Preheat oven to 375º.
Beat cream cheese in a medium-size bowl with electric mixer until softened. Crumble in blue cheese; beat until blended. Add butter, heavy cream, eggs, cayenne, salt and pepper; beat until light and smooth. Stir in chives. Pour into prepared pan.
Bake in preheated oven for 45 minutes, or until tart is puffy and brown. Remove from oven and let cool 10 minutes on wire rack. Loosen and remove sides of tart pan, if using. Garnish with additional chives if desired. Serve warm, or at room temperature.
Serve in wedges with fresh apple slices. Great for brunch or as an hors d’oeuvre.
Buttonwood Grove Winery
1 tube (13.8 oz.) refrigerated pizza crust
1 round (8 oz.) Camembert cheese, rind removed, and cut into 1/2 inch cubes
3/4 c. Cranberry Vidalia Pepper Jelly or whole berry cranberry sauce
1/2 c. chopped pecans
Unroll crust onto a lightly greased 12” pizza pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until a light golden brown.
Sprinkle cheese, then spoon cranberry sauce evenly over entire crust; sprinkle on pecans.
Bake 8-10 additional minutes, or until cheese is melted and crust is golden brown. Cool for 5 minutes before cutting.
Yield: 12-14 slices. Pair with Buttonwood Grove Blush for the Holidays!
Cayuga Ridge Estate Winery
1/2 c. water
1 c. sugar
1 cinnamon stick, about 3” long
1 strip lemon zest
Pinch of allspice
12 oz. fresh or frozen cranberries
1 apple - peeled, cored, and diced
1/2 c. chopped, toasted pecans (optional)
1 Tbsp. apple brandy or rum (optional)
Combine water, sugar, cinnamon stick, lemon strip, and allspice in a sauce pan over medium heat. Swirl while sugar melts. Add half the cranberries, and bring to a boil. Lower heat and simmer, stirring occasionally, until cranberries start to pop – about 5 minutes. Add remaining amount of cranberries and diced apple. Continue to simmer until cranberries and apple are soft – 5-10 minutes more. Stir in nuts, along with the apple brandy or rum if using. Yield: 3 cups.
You can make this up to a week ahead. After the conserve has cooked, store in a covered container in the refrigerator. This fresh-tasting, chunky cranberry condiment is delicious served warm or at room temperature with turkey or pork. Try it on a turkey or pork sandwich! Drizzle is over your favorite brie or cream cheese spread. Serve with our Cranberry Essence. Enjoy!!
Cobblestone Farm Winery & Vineyard
1 pound pasta (penne or ziti)
48 oz. marinara sauce
6 oz. provolone cheese, shredded
6 oz. mozzarella cheese, shredded
1 1/2 c. sour cream
2 Tbsp. grated Parmesan cheese
Preheat oven to 350° F. Coat 9x13” baking dish with non-stick cooking spray.
Cook pasta until al dente (approx. 8 min.), drain. Combine sauce, provolone cheese, mozzarella cheese, and sour cream in large bowl. Add hot pasta.
Spoon pasta mixture into greased pan. Top with grated Parmesan cheese.
Baked uncovered for 30 min. or until heated through.
Goose Watch Winery
1 1/2 c. cold milk
1 package (1 oz.) instant butterscotch pudding mix
1/2 c. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1 c. whipped topping, divided
In a large bowl, whisk milk and pudding mix for 2 min. Let stand for 2 min. or until soft-set. Combine the pumpkin, cinnamon, ginger, and allspice; fold into pudding. Fold in 1/2 c. whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.
Roasted Red Pepper Humus
3 c. garbanzo beans
1 c. liquid from beans
1 c. roasted red peppers
5 Tbsp. fresh lemon juice
1/2 c. Tahini
3 garlic cloves, pressed
1 tsp. salt
1/8 tsp. cayenne
1/4 c. chopped parsley
Using a food processor, process the beans with the 1/2 c. of the bean liquid and lemon juice. Add the remaining ingredients, being careful not to over blend.
King Ferry Winery
1 chocolate cake mix
1 box chocolate instant pudding
1 tsp. cinnamon
3/4 c. canola oil
1 c. Treleaven Meritage divided into 3/4 c. and 1/4 c.
Confectioner’s sugar (optional)
Mix cake mix, pudding, cinnamon, and canola oil. Slowly add 3/4 c. of wine while stirring. Add eggs and beat for 5 min.
Pour into greased and floured 9x13” pan. Bake at 350° for 35 min.
When cake is cool, spoon 1/4 c. of Treleaven Meritage over the cake. Make a thin icing of confectioner’s sugar and spread on cake. Serve.
Knapp Winery & Vineyard Restaurant – Chef John McNabb
2 Tbsp. extra virgin olive oil
6 ears sweet corn, kernels removed
4 red bell peppers (roasted and peeled, seeds and ribs removed)
3 garlic cloves, minced
1 small onion finely chopped
5 c. vegetable stock
1 bay leaf
1 Tbsp. fresh thyme leaves
1/4 c. fresh lemon juice
1 tsp. dry dill
1/2 tsp. dry tarragon leaves
2 1/2 c. small red potatoes, boiled, diced
1.5 qt. heavy cream
2 Tbsp. cornstarch
Kosher salt and ground white pepper – to taste
In a large stock pot over high heat, add olive oil, minced garlic, and onion; cook until translucent. Add corn kernels, vegetable stock, bay leaf, thyme leaves, lemon juice, tarragon, and dill to pot and bring to a boil. Cook until kernels are tender; remove from heat. Remove bay leaf (save for later), and set aside 1/2 c. of stock and kernel mixture for cornstarch slurry.
In a blender, add (in small batches) stock and kernel mixture, roasted red peppers, and 1/2 of the boiled potatoes. Puree. *Important – when blending hot foods and liquids, loosen one corner pf blender top to prevent a vacuum and splashing when removing lid after pureeing.
When all ingredients are pureed, return puree to stock pot over medium to high heat and add heavy cream, bay leaf and remaining potatoes. Stir occasionally to prevent scorching.
Add cornstarch to the 1/2 c. set-aside stock and kernel mixture; stir until smooth to create a slurry, making sure there are no lumps. When soup reaches a rolling boil, add slurry in a steady stream while whisking constantly, until slightly thickened. Let soup boil for 1-2 min. and season to taste.
This chowder is great topped with sour cream, crab, or chicken. Pairs well with Knapp Pasta Red Reserve or Pasta White.
Long Point Winery
2 lbs. ground beef
2 c. diced onions
2 (15 1/2 oz.) cans pinto beans
1 (15 1/2 oz.) can pink kidney beans
1 (15 1/4 oz.) can whole-kernel corn, drained
1 (14 1/2 oz.) can Mexican-style stewed tomatoes
1 (14 1/2 oz.) can diced tomatoes
1 (14 1/2 oz.) can tomatoes with chiles
2 (14 1/2 oz.) cans diced green chiles
1 (4.6 oz.) can black olives, drained (and sliced if desired)
1/2 c. green olives (sliced if desired)
1 (1 1/4 oz.) package of taco seasoning
1 (1 oz.) package of ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapeños, for garnish
Brown ground beef and onions in a large skillet; drain excess grease, then transfer to a large slow cooker or stock pot. Add beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix. Cook in slow cooker for 6 to 8 hours, or simmer over low heat for about 1 hour in a stock pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions, and jalapeños.
1 2/3 c. sugar
1 c. canola oil
1 lb. canned pumpkin
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. baking soda
3 oz. cream cheese
1/2 c. butter at room temperature
1 tsp. vanilla
2 c. confectioner’s sugar
In a large bowl beat eggs and sugar, add oil and pumpkin, beat until smooth. In a separate bowl, sift together remaining ingredients, add slowly to ingredients in the large bowl, beating until well blended.
Bake in an un-greased, 15x10” pan at 350° for 25-30 min. After cooling slightly in the pan, turn out cake onto a cooling rack until completely room temperature.
Cream together cream cheese, butter, and vanilla. Add confectioner’s sugar, beat until smooth. If frosting seems too thick, drops of water can be added until desired thickness is reached. Spread evenly onto pumpkin cake. Store refrigerated, but it can be served at room temperature. Pair with Lucas Vineyards Tug Boat Red wine heated with mulling spices and brown sugar.
Montezuma Winery & Hidden Marsh Distillery
1/3 c. shortening
1 c. packed brown sugar
1 1/2 c. dark molasses
2/3 c. cold water
6 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground allspice
1 tsp. ground ginger
1 tsp. ground cloves
1 tsp. ground cinnamon
Mix shortening, brown sugar, and molasses thoroughly. Stir in water. Blend all dry ingredients; stir in. Chill dough. Heat oven to 350°. Roll dough 1/2“ thick on to floured surface. Cut with gingerbread man cookie cutter. Place far apart on lightly greased baking sheet. Bake about 15 min. or until no imprint remains when touched lightly. Frost cooled cookies.
Sheldrake Point Vineyard/Simply Red Bistro - Chef Samantha Izzo
8 oz. brown sugar
2 oz. granulated sugar
7 oz. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 oz. egg yolk
8 oz. liquid brewed chai
1 tsp. vanilla extract
3 oz. buckwheat or dark honey
5 oz. unsalted, melted butter
8 oz. liquid buttermilk
Preheat the oven to 375°.
Sift together the brown sugar, granulated sugar, flour, baking powder, and baking soda.
In a separate bowl, whisk together the remaining ingredients. Add the liquid to the dry ingredients, and mix well. Pour into a well-greased 9x13 baking pan and bake 35-40 minutes.
Serve topped with caramelized pears and whipped cream.
Six Mile Creek Vineyard
1/4 c. fresh orange juice
2 Tbsp. chopped shallot
1 Tbsp. sliced green onion
3 Tbsp. red wine
2 tsp. Dijon mustard
1 tsp. minced garlic
1/2 c. extra-virgin olive oil
1 lb. wild rice
1 c. long grain white rice
1 1/2 c. water
2 c. almonds, roasted
1 1/4 c. chopped fresh flat-leaf parsley
3/4 c. dried cranberries
Rinse wild rice in a sieve under cold water, then combine with cold water to cover by 2 inches in a 5 quart pot. Simmer, covered, until tender, 45 minutes to 1 hour.
Swedish Hill Vineyard
1 (29 oz.) can diced tomatoes
2 (14 oz.) cans great Northern beans, undrained
1 (14 oz.) can chopped spinach, drained
2 (14.5 oz.) cans chicken broth
1 (8 oz.) can tomato sauce
3 c. water
1 Tbsp. minced garlic
1 medium onion, chopped
1 lb ground beef, browned and drained
1 Tbsp. dried parsley
1 tsp. garlic powder
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1/2 lb. seashell pasta
In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, onion, ground beef, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.
Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top if desired, and serve.
Thirsty Owl Wine Co.
Mac & Cheese
1 c. milk
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. nutmeg
3/4 c. shredded cheddar
1/4 c. grated parmesan
1/4 c. crumbled bleu cheese
1/4 c. grated Swiss cheese
Salt and pepper
1 lb. cooked pasta (elbows or cavatappi)
Red pepper flakes (optional)
Bread crumbs (optional)
Melt butter in a 3 qt. sauce pan. Add flour and stir until a thick paste develops. On medium heat, add milk and whisk until all lumps are gone. Heat until sauce thickens, stirring frequently. Add nutmeg and stir. Add cheeses, stirring until all are melted. Add salt and pepper to taste. Stir in cooked pasta to coat with sauce and transfer to a 9x13 oven-safe dish. Top with more grated parmesan, red pepper flakes, and bread crumbs. Bake, uncovered, for 10 minutes at 400°, or until top is browned.