2011 Holiday Shopping Spree Recipes

Montezuma Winery & Hidden Marsh Distillery Hidden Marsh Distillery
Meaty Cheese Ball

2 – 8oz. pkg. cream cheese, room temp
2 pkg. Buddig Beef
2 bunches green onion
Optional: chop 1 extra pkg.
Buddig Beef and roll ball in beef until coated, then chill.
Directions:
Chop beef and onion; mix into cream cheese. Form ball and chill until ready to serve. Spread on crackers. Serve with Montezuma Winery Canvasback Red

Swedish Hill Vineyard
White Chocolate-Raspberry Cheesecake Bars

12 OREO Cookies, finely crushed (about 1 cup)
2 Tbsp. butter or margarine, melted
3 squares BA KER’S White Chocolate, divided
2 pkg. (8 oz. each) PHI LAD ELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp.vanilla
2 eggs
1/4 cup red raspberry preserves
Directions:
HEAT oven to 350ºF.MIX cookie crumbs and butter; press ontobottom of 8 or 9 inch square pan. Melt 2chocolate squares as directed on package.BEAT cream cheese, sugar and vanilla inlarge bowl with mixer until well blended.Add melted chocolate; mix well. Add eggs,1 at a time, mixing on low speed after eachjust until blended. Pour over crust. BAKE 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

 

Cobble stone Farm Winery & Vineyard
Fudgy Cherry Brownies

2 cups semisweet chocolate chips, divided
¼ cup butter, softened
2 cups Bisquick( biscuit/baking mix)
1 (14 ounce) can sweetened condensed milk
1 egg
½ teaspoon almond extract
½ cup Cobblestone Farm Winery Cherry Preserves
Cooking spray
Directions:
1. Preheat oven to 350 degrees.
2. Coat 13 x 9 x 2 inch baking pan with cooking spray.
3. In a saucepan, melt 1 cup of chocolate chips and butter; stir until smooth. In a mixing bowl, combine Bisquick, milk, egg and almond extract. Stir in chocolate mixture; mix well. Fold in cherry preserves and remaining chocolate chips.
4. Pour batter into prepared pan.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack.

 

Knapp Winery & Vineyard Restaurant
Chef John McNabb
Loaded Potato Soup

2 lbs. Red Potatoes cleaned, boiled and mashed (aprox. 4 c. yield)
2 qts. Heavy cream
2 T. Finely chopped chives
¾ lb. Applewood smoked bacon cooked and chopped finely
½ tsp. Ground white pepper
1 tsp. Kosher salt
4 cloves Garlic, minced
6 oz. Muranda Farms Colby cheese shredded
1 cup Sour cream
½ tsp. Fresh Rosemary finely chopped
1 ½ T. Vegetable oil
Directions:
In a large stock pot, over medium high heat, addvegetable oil and sauté red onion and minced garlicfor 3-4 minutes. Lower heat to medium and addpotatoes and heavy cream. Whisk to incorporateand stir regularly to prevent scorching your soup.Bring to a slow simmer. Add sour cream, chives,rosemary, chopped bacon, salt and white pepper.Stir to incorporate. Slowly add Muranda FarmsColby cheese while stirring constantly. Soup shouldthicken slightly and coat the back of a spoon. Enjoywith a glass of Knapp Seyval Blanc or Sangioveseand a nice loaf of crusty bread. Recipe yields around3 quarts of finished soup- 12 servings.

Goose Watch Winery
Hamburger Vegetable Soup

 

1 pound ground beef
4 cups chicken broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
3/4 cup elbow macaroni
Directions:
1. In a saute pan, brown ground beef, over medium heat.
2. In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
3. Add browned ground beef, mix and serve.

 

Buttonwood Grove Winery
Cranberry Mousse


1-20 oz can crushed pineapple
1-6 oz. pkg. strawberry jello
1 C. water
1-1 lb. can whole cranberry sauce
3 Tbs. lemon juice
1 tsp grated lemon
¼ tsp. nutmeg
2 C. sour cream
Directions:
Drain pineapple well reserving juice. Add juice to gelatin. in 2 qt. saucepan. Stir in water. Heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in Cranberry sauce. Add lemon juice, peel, & nutmeg. Chill till mixture thickens slightly. Blend in sour cream & pineapple. Pour into 2 qt. mold. Chill till firm.

 

Christmas Cranberry Almond Biscotti
Cayuga Ridge Estate Winery

2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
¾ cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 ½ teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
¾ cup unsalted, slivered almonds
Cayuga Ridge Estate Winery
Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and almonds (dough will be sticky).Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 ¼ inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart. Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature. Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.) Dip biscotti in a chilled glass of Cayuga Ridge   Peach Essence…. Happy Holidays!

Thirsty Owl Wine Co.
Mac & Cheese

1 c. milk
2 Tbsp. butter
2 Tbsp. flour
½ tsp. garlic
3/4 c. shredded cheddar cheese
1/4 c. grated parmesan
1/4 c. crumbled bleu cheese
1/4 c. grated Swiss cheese
Salt and pepper
1/2 lb. cooked pasta (elbows or cavatappi)
Cayenne pepper (optional)
Bread crumbs (optional)
Directions:
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 garlic and stir. Add cheeses, stirring until all are melted. Add salt and pepper to taste. Stir in cooked pasta to coat with sauce and ransfer to a 9x13 oven-safe dish. Top with more grated parmesan, cayenne pepper,and bread crumbs. Bake, uncovered, for 10 minutes at 400°, or until top is browned.

 

Hosmer Winery
Marinated Sweet Potatoes & Broccoli
Recipe from Moosewood Restaurant Cookbook

 

Marinade:
1/2 cup walnut oil (if unavailable, use olive oil)
1 large clove garlic, minced
3 Tbs raspberry vinegar (if unavailable, use red wine vinegar)

1 to 1-1/2 tsp. salt
1 Tbs. dry mustard
1 Tbs. honey
Freshly ground black pepper
3 medium sized sweet potatoes or yams (1-1/2 to 2 lbs.)
1 large bunch broccoli (1 to 1-1/2 lbs.), cut into small spears
Optional garnishes: thin slices of green apple chopped, toasted pecans

1. Peel the sweet potatoes, cut them in halves or quarters, then into thin slices. Put them up to cook, either in or over boiling water (in a steamer). Meanwhile, prepare the marinade.
2. Combine the marinade ingredients in a medium large bowl. As soon as the sweet potato slices are tender, add them, still hot, to the marinade. Mix gently.
3. Steam the broccoli until bright green and just tender. Rinse under cold running water and drain completely. Lay the broccoli spears carefully on top of the salad. Cover tightly and marinate for at least 2 hours.
4. Within 15 minutes of serving, mix in the broccoli from on top. Serve garnished with thin slices of green apple and chopped, toasted pecans.

 

Creamy Chicken Chili
Lucas Vineyards

4 cups chicken (cubed)
2 tablespoons olive oil
1 cup red bell pepper (chopped)
1 cup yellow onion (chopped)
5 garlic cloves (minced)
3 (16 ounce) cans cannellini beans
2 cups chicken broth
1 (4 ounce) can green chilies
1 tablespoon fresh cilantro
1 tablespoon dried basil
1/8 teaspoon ground cloves
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 1/2 teaspoons dried parsley
1/2 teaspoon cayenne pepper
8 ounces sour cream
2/3 cup heavy cream
Directions:
1. Cook chicken in olive oil in a large pot.
2. Add onion, bell pepper, and garlic and cook until tender.
3. Add the rest of the ingredients except sour and heavy cream and simmer for at least 15 minutes to let flavors blend (the longer the better).
4. Add heavy and sour cream and simmer for an additional 5 minutes.
5. Serve with crusty baguette and Lucas Mistletoe Magic Wine.

 

SHELDRAKE POINT VINEYARD
Saturday Morning Supper Hash

From Mama Red’s Comfort Kitchen
By Chef Samantha Buyskes

¼ C. olive oil
4 sweet potatoes
1 ½ C. white onion, sliced thin
2 C. red bell pepper, sliced thin
½ lb. bacon
¼ C. Cajun Spice (any blend will do – Chef Buyskes’ recipe in cookbook)
Directions:
Roast the sweet potatoes in a 400 degree oven for 40 mins. Cool, peel and cut into small chunks, then dice. Lower oven to 350 degrees; coat the bacon with your Cajun Spice blend & roast for 15 minutes or until cooked through. Allow the bacon to cool and dice. Heat a pan over medium heat, add the olive oil, then the onions and sauté for 10 minutes or until translucent. Add the red peppers and bacon; sauté for another 5 minutes, add the diced sweet potatoes and cook until the potatoes are heated through. Get those edges a little crispy! Scoop into an oven-proof dish and serve.

 

Bellwether Hard Cider
Sweet Potato Hummus

 1 lb. sweet potatoes, cooked until verysoft, peeled*
1-15 oz. can chickpeas, drained and rinsed Juice of 1 lemon
1/4 c. tahini or smooth peanut butter
2 Tbs. olive oil
2 tsp. ground cumin
Smoked paprika to taste (optional)
1 clove garlic, coarsely chopped, or to taste
Coarse salt and ground black pepper
Directions:
Place all ingredients in bowl of food processor. Puree about one minute, or until the hummus is as smooth as you’d like it.  Thin with water if necessary. Adjust the seasonings to taste. Cool and refrigerate up to one week. Serve with pita and crudités like broccoli and red pepper. Makes about 4 cups.
*I like this best with roasted sweet potatoes but it’s also great with steamed or microwaved sweet potatoes - whatever fits your schedule.

Americana Vineyards & Crystal Lake Cafe
Ham and Swiss Puff Pastry Bites

1 package puff pastry
½ lb. sliced deli ham
1 thinly sliced onion
2 tablespoons unsalted butter
Dijon mustard- to taste
1 egg
1 tablespoon water
Fresh thyme- optional
Directions:
Preheat oven to 400 degrees. Melt 2 tablespoons of butter in a skillet over medium heat. When bubbling, add onions and adjust heat to medium low. Cook the onions, stirring frequently, until soft and caramelized (dark brown). Allow to cool (can be done a day in advance). Gently roll out a sheet of puff pastry to roughly the size of a cookie sheet (about ¼ inch thick). Place on a parchment lined baking sheet. Leaving ½ inch border all the way around, spread a thin layer of Dijon, cover with a layer of ham, a layer of Swiss and caramelized onions. Sprinkle with fresh thyme, if desired. Beat the egg with 1 tablespoon of water. Brush the egg wash around the edges and cover with another sheet of pastry about the same size. Press the edges to seal and crimp with a fork for a decorative finish. Brush all over with the egg wash and cut a few slits in the top to allow to steam to escape. Bake until puffed and golden brown. Cut into bite sized squares and serve warm or at room temperature. Serve with Americana’s Cayuga White or Pinot Gris wines.

 

Six Mile Creek Vineyard
Eggnog Cheesecake

Ingredients:
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons Riesling
1 pinch ground nutmeg
Directions:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425 degrees F (220 degrees C).In a food processor combine cream cheese, 1cup sugar, flour and eggnog; process until smooth. Blend in eggs, Riesling and nutmeg. Pour mixture into cooled crust.  Bake in preheated oven for 10 minutes. Reduce heat to 250 degrees and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim. A mount Per Serving Calories: 277 | Total Fat:  18.9g | Cholesterol: 85mg Prep time: 25 min. Cook time: 30 min Original Recipe Yield 1 9-inch cake

 

King Ferry Winery
Pumpkin Biscuits and Apple Raisin Chutney

Chutney Ingredients                                                  
1 Tbsp. olive oil
1 medium white or yellow onions, peeled and finely chopped
1/2 pc. (2 inches) fresh ginger root, peeled and minced (about 2 Tbsp.)
1-1/2 tsp. fresh garlic minced
1/2 tsp. ground turmeric
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/4 tsp. ground cayenne pepper
1 cup King Ferry Saumon wine
2 oz. apple cider vinegar
2 oz. light brown sugar
4 Granny Smith apples, peeled, cored and coarsely chopped
1 c. California raisins
Salt and freshly ground black pepper; to taste
Pumpkin Biscuits
1/4 cup sugar
2 eggs
2 cups pumpkin
4-1/2 cups flour
2 tsp salt
1 tsp baking soda
4 tsp baking powder
2 Tbl butter
In a large saucepan, heat oil over medium heat. Add onions and ginger; cook 5 minutes, stirring occasionally. Stir in garlic and cook another 2 minutes. Add turmeric, cinnamon, cumin, cayenne wine, vinegar, sugar and apples. Reduce heat to low, and simmer about 10 minutes or until syrupy and apples are soft but not mushy. Remove from heat; fold inraisins, and season with salt and pepper, to taste. Cool. Note: Can be stored in refrigerator, tightly covered, for several weeks. Cream butter and sugar in a mixing bowl using the paddle attachment. Add eggs one at a time. Beat in pumpkin. Slowly stir in flour. Do not overbeat. Roll out to 1/4 inch thickness and using a cookie cutter or knife, cut into desired sizes and shapes. Bake at 350º until lightly browned. T op or fill biscuits with chutney. Enjoy!

 

Long Point Winery
Italian Wedding Soup

2 Tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined [There’s no mix in my grocery store, so I just use lean ground beef.]
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1 Tablespoon parsley
6 cups chicken stock or broth (best if you make your own)
2 cups water
1 Tablespoon finely chopped fresh basil or 1 teaspoon dried.
1 1/2 cups dried pasta, ditalini or acini de pepe cooke FIRM and drained
1 pound triple washed fresh spinach, or escarole coarsely chopped. I buy baby spinach and don’t chop it.
Directions:
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper to taste. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, parsley. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.
When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. Stir in chopped basil and spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Sprinkle hot soup with grated cheese and serve with crusty bread.