2010 Wine & Herb Recipes

Sheldrake Point Vineyard & Simply Red Bistro - Asst. Chef Daphne Nolder
Sweet Corn Chowder with Fresh Thyme

1 c. onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 1/2 c. white or red potatoes, 1/4" diced, skin on
2 c. vegetable stock (or chicken stock)
1 lb. bag frozen sweet corn
1 c. red bell pepper, chopped
1/4 tsp. crushed red pepper
1/4 tsp. paprika
3/4 tsp. salt
Cracked black pepper to taste
2 c. milk
5 sprigs fresh thyme, stripped from stern and chopped

Sauté onion, garlic, and celery on medium heat in a heavy bottomed soup pot until onion is translucent. Add potatoes and stock. Cover, cook until potatoes start to become tender, stirring occasionally. Add the rest of the ingredients, except for the milk and fresh thyme. Let cook uncovered until red bell pepper is tender. Add milk and thyme, and bring to a simmer. Add more salt or red pepper flakes to suit your taste. Enjoy!

Yield: 4 servings

Thirsty Owl Wine Co.
Lavender & Lemon Pasta Salad with Tomatoes & Feta

7 tbsp extra-virgin olive oil
4 tbsp. fresh lemon juice
2 garlic cloves, minced
2 tsp  grated lemon peel
1/4 tsp crushed lavender
12 oz. penned or rotelle pasta
1 cup cherry tomatoes, halved
1 cup chopped red bell pepper
1 cup crumbled feta cheese
1 cup cooked fresh or frozen peas
1 cup chopped green onion
1 tsp lavender petal

Whisk oil, lemon juice, garlic, and lemon peel in small bowl to blend. Season dressing with salt, pepper
and ground lavender.

Cook pasta in large pot of boiling water until tender but firm to bite. drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell pepper, feta cheese, peas, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper, sprinkle with lavender petals.

Americana Vineyards & Crystal Lake Cafe
Smoked Turkey, Roasted Red Pepper and Arugula Mayonnaise Wrap

1/2 cup mayonnaise
1/3 cup packed chopped arugula
1 teaspoon chopped fresh parsley
1/2 teaspoon lemon zest
smoked turkey
roasted red peppers
Kosher salt
black pepper

To prepare the augural mayonnaise, combine the first four ingredients thoroughly.
Spread on your favorite wrap
Top with the turkey, roasted red peppers, a pinch of salt and black pepper..

Montezuma Winery & Hidden Marsh Distillery
Greek Pasta Salad

2 cups penne pasta
1/4 cup red wine vinegar
1 Tbsp lemon juice
2 cloves garlic, crushed
2tsp. dried or fresh oregano
2/3 cup extra-virgin olive oil
salt & pepper to taste
10 cherry tomatoes, halved
1 small red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 cucumber, sliced
1/2 cup sliced black olives
1/2 cup crumbled feta cheese

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil over high heat Cook the pasta uncovered stirring occasionally, until the pasta has cooked through , but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.

Wisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.

Knapp winery & Vineyard Restaurant - Chef John McNabb

Fresh Mojito Orzo Salad

1lb. orzo pasta
1/2 cup lime juice
1tsp. paprika
1/4 cup olive oil
To taste seal salt and ground white pepper
1/4 fresh peppermint minced
2 Tbsp finely chopped cilantro
1/2 cup seedless cucumber small diced
1/4 cup small diced fresh tomato
        (seeds removed)
1/2 cup garbanzo beans
1/4 cup red onion small diced

In a large stock pot of boiling water, cook orzo until al dente. Drain and shock with cold water. Let drain once more and set aside. In a large metal bowl, whisk lime juice, paprika and olive oil together until fairly emulsified. Add salt and pepper to taste. Add peppermint and cilantro to liquid mixture. Add pasta and toss to coat. Add in the rest of the ingredients and mix to incorporate. Keep refrigerated until served. Garnish with fresh feta cheese or mint springs.

Pairs well with Knapp Cayuga White or Finger  Lakes chardonnay.

Varick Winery (Cobblestone Farm Winery & Vineyard)

Cheesy Hash Browns

7 Medium potatoes, shredded
1 pint sour cream
   (or (2) * oz. cream cheese)
2 (10.75oz) cans condensed cream of celery soup
1 1/4 cup shredded cheddar cheese
1Tblsp granulated onion
1/4 teaspoon ground black pepper
1 Tablespoon Cobblestone Farm Winery Vidalia Onion Hot Sauce

Preheat over to 350 degrees F. Coat 8X12 inch baking dish with nonstick cooking spray.
Peel whole potatoes and place in pot of boiling water. When cool, grate/shred potatoes into large bowl. (If short on  time, use a 2 pound bag of frozen hash brownies, thawed)

In a large bowl, combine shredded potatoes, sour cream, soup, 1 cup of cheese, onion, pepper and hot sauce. Mix well and pour into baking dish. Bake for 45 minutes. Sprinkle casserole with remaining cheddar cheese and bake 3-5 minutes longer or until cheese is melted. Serves 9.

Lucas Vineyards

Sweet Italian Basil Pesto Pasta Salad with Spinach and Peas

3/4 pound fusilli or penne pasta
3/4 pound of bow tie pasta
1/4 cup of good olive oil
1 1/2 cups pesto ( packaged or see recipe below)
1 (10 oz) package frozen chopped spinach, defrosted and squeezed dry.
3 Tablespoons freshly squeezed lemon juice
1 1/4 cups of good mayonnaise
1/2 cup freshly grated parmesan
1 1/2 cups frozen peas, defrosted
3/4 teaspoon of Kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a brown with the olive oil. Cool to room temperature. In a separate bowl combine the pesto, spinach, and  lemon juice. Add the mayonnaise and still together. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, salt and pepper. Mix well, season to taste, and serve at room temperature.
PESTO: 1/4 cup walnuts  1/4 cup pignoli (pine nuts)
3 Tablespoons chopped garlic ( 9 cloves) 5 cups fresh basil leaves, packed, 1 teaspoon Kosher salt, 1 teaspoon freshly ground black pepper, 1/1/2 cups good olive oil, 1 cup freshly grated Parmesan.
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a still blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin  film of olive oil on the top. Yield: 4 cups

NOTES:  Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

Cayuga Ridge Estate Winery

Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

1/2 cup whipping cream
1/2 cup sour cream
juice of 1 lime
zest of 1lime
1/2 cup Cayuga Ridge Estate Gewurztraminer
6Tablespoons (3/4 stick) butter
6cups finely chopped onions
2 cloves of garlic
4  15 ounce cans solid pack pumpkin
2 cups whole milk
1 1/4teaspoons dried crushed red pepper
2 teaspoons cumin
2 teaspoons cinnamon
2 teaspoons dried chipotle powder
8 cups canned low-salt chicken broth
3/4 cup shelled pumpkin seeds (pepitas) toasted & lightly salted.

Whisk first 3 ingredients in a small bowl. Cover; chill for 2 hours. ( Mexican cream can be made 1 week ahead. Keep chilled)
Melt butter in heavy large pot over medium heat. Add onions and garlic and sauté' until translucent, about 10 minutes. Add wine. Mix in pumpkin, milk,, crushed red pepper, cumin and cinnamon. Working in patches, puree mixture in processor. Return to pot. Add broth; simmer 10  minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.) Ladle soup into bowls. Drizzle with lime cream. Sprinkle with pumpkin seeds.

Six Mile Creek Vineyard

Orzo Salad with Feta and Dill

3 Tbsp. extra virgin olive oil
2 cups cherry tomatoes, halved
1/2 cup chopped dill
1 tsp. lemon zest
1 cup orzo
1 1/2 cups crumbled feta (6oz.)
Salt and pepper

toss together oil, tomatoes, dill, zest and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least 10 minutes.

Meanwhile, cook orzo in a pot of boiling salted water ( 1 1/2 Tablespoons salt for 4 quarts water) until al dente.

Drain orzo and toss with tomato mixture. Add feta and toss again.

Serve with Six Mile creek Vineyard 2008 Seyval Blanc.

Swedish Hill Vineyard

Spicy Chicken Zucchini Soup

2 quarts water
4 skin and boneless chicken breasts
1/2 tsp. salt
1 tsp black pepper
1 tsp garlic powder
2tbs. dried parsley
3 cubes chicken bouillon
3 Tbs. olive oil
1 onion chopped
2 cloves garlic, chopped
4 zucchini chopped
1 16 oz. jar chunky salsa - can be whatever heat you want
2 cans - 14.5 peeled and diced tomatoes
3Tbs. chili powder
1 can corn, drained
1 can black beans

in large pot over medium heat combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to boil then reduce heat and simmer for 1 hour or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. In a pan over medium heat cook onion, garlic, and zucchini in olive oil until slightly browned. Then place all ingredients back into pot with broth and simmer for 1 hour. Severed  with sour cream or chips if desired.

Long Point Winery

Spaghetti & Meatballs All "Americana


6 oz. bacon or pancetta (6slices) diced
2 large garlic cloves, peeled
2 pounds ground beef (15% fat)
2/3 cup chopped drained roasted red peppers from jar
2/3 cup breadcrumbs
2 large eggs

1/2 cup coarsely grated onion
1/2 freshly grated parmesan cheese
1Tbsp minced fresh marjoram
2 tsp. dried crushed red pepper.
1/2 tsp. coarse kosher salt
1/2 tsp. freshly ground black pepper

1Tsp minced fresh marjoram


2 28 ounce cans diced tomatoes in juice
1 16oz can tomato puree if thicker sauce is desired
2 large garlic cloves, peeled
6 oz. bacon ( about 6 slices) or pancetta cut crosswise into thin strips
1 Tsp. extra virgin olive oil
3 cups finely chopped onions
1/2 tsp. dried crushed red pepper
2 cups dry white wine (LPW Chardonnay, Dry Riesling, Sauvignon black)
1Tsp minced fresh marjoram


1 1/2 pounds spaghetti
2 or3 Tbsp. extra virgin olive oil
1 1/2 Tbsp. minced fresh marjoram
Freshly grated Parmesan cheese

For Meatballs: Place bacon in processor. Using the on/off turns, grind to coarse past. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in beef and all remaining ingredients. Let stand 15 minutes roll meatballs 1 1/2" and place on ungreased cooking sheet. Bake at 350 degrees for 20 -30  mins. Do Ahead Can be make 1 day before. Cover with plastic wrap and chill.

For Sauce: Puree tomatoes with juice and garlic in batches in blender until smooth. Cook bacon in large pot over medium heat until crisp; transfer bacon (pancetta) to plate. Add 1 Tablespoon oil to drippings in pot and hear over medium hear. Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté' until golden about 6 minutes. Add wine, boil until reduced by half stirring up browned bits, about 8 minutes. Add tomatoes puree and marjoram. Boil until sauce thickens slightly, stirring occasionally about 8 minute. Season with salt and pepper. Mix bacon into sauce. Add meatballs bring to simmer. Reduce heat to low, cover and simmer until meatballs are heated through and tender, 10 to 15 minutes.

Pasta: Meanwhile, cook spaghetti in pot of boiling water until just tender but still firm to bite stirring occasionally. Drain, transfer to large bowl. Toss with 2 tbsp. boil and marjoram, adding more oil to moisten. If Divide spaghetti amount bowls. Top with meatballs and sauce. Sprinkle with cheese and serve, passing additional cheese separately.

Buttonwood Grove Winery

Spicy Tomato Salsa with Cilantro and Chiles

2 medium cluster tomatoes, seeds removed and cut into small diced pieces
2 tsp. fresh cilantro, roughly chopped
1 large garlic olive minced
1/2 medium onion, diced
2 tsp. fresh lime juice, or to taste
sea salt., to taste
fresh Serrano chiles, minced to taste (discard seeds)
fresh jalapeno chiles, minced to taste ( discard seeds)

Place diced tomatoes in medium-size bowl, add cilantro, garlic, onion, lime juice and salt. Add Serrano and jalapeno chiles according to spicy preference. Serve as dip for chips, addition to fajitas hot off the grill, or breakfast tacos.

Good Watch Winery

Pasta Salad with Walnut sage Pesto

1 lb. small shell pasta
1/3 cup chopped fresh or dried parsley
3 or 4 Tbsp. chopped fresh or dried sage (if using dried, use only 3 to4 tsp.)
1 garlic clove, chopped
1 tsp. salt
1 cup walnuts, toasted and cooled
1/3 cup olive oil
1/3 cup grated Parmigiano-Reggiano  cheese
1/2 tsp. black pepper
1 10oz. can diced tomatoes, drained
3/4 cup black olives
1 small red or green pepper, chopped.

Cook shell pasta in a 6 quart pot of boiling salted water until al dente. While pasta is boiling, blend parsley
sage, and garlic with salt in food processor until finely chopped. Add walnuts and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and black pepper and pulse to combine.

Toss cooked pasta with pesto mixture. Stir in deiced tomatoes, black olives, and pepper until well blended. Refrigerate for 1-2 hours ( If too dry, add a little Italian salad dressing) makes 4 to 6 servings.

Bellwether Hard Cider

Chick Pea, Garlic and Parsley Dip

This is a Greek -style hummus, easy and great to make ahead of time!

19 oz. can chick peas, rinsed and drained (about 2 cups)
2 garlic cloves, chopped and mashed to paste with 1/2 tsp. salt1/2 cup packed fresh parsley leaves, washed and dried.
1/4 cup water
3 Tbs. lemon juice
1/4 cup extra virgin olive oil salt

In a food processor blend all ingredients except olive oil until smooth. With motor running add oil in a slow stream. Season to taste with salt.  Serve with toasted pita, baguette or crudités.

Makes about 2 cups.

Treleaven by King Ferry Winery

Tomato & Bacon Spread

3 ripe firm tomatoes chopped,
salt & pepper
1 lb. crisp bacon crumbles
1 1/2 cups mayo
1 1/2 cups sour cream

Blend in food processor about 5 -10 seconds.
serve with bagel bites, cracker or bread rounds.

Hosmer Winery

Lemon Basil Tortellini Salad

1 pound cheese tortellini, cooked
1/2 cup olive oil
1 Tbsp balsamic vinegar
1 clove minced garlic
salt and pepper to taste
1/2 cup packed lemon basil leaves
1/2 cup packed parsley
1 small red onion, chopped
2 tomatoes, diced

Toss cooked tortellini with 1/4 cup of olive oil, set aside.

In a food processor, chop lemon basil, parsley, garlic, 1/4 cup olive oil, balsamic vinegar, salt and pepper until well mixed. (Should look like vinaigrette) Add onion and tomato to tortellini, toss with the vinaigrette, served cold or at room temperature.

OPTIONS:   If not using lemon basil leaves, add 2 tablespoons lemon juice to the vinaigrette. It not using lemon basil leaves, substitute 1/4 cup lemon grapeseed oil for olive oil in the vinaigrette mixture