4 3/4 cups milk, divided
2/3 cup sugar
1/4 tsp. salt
1 tsp. vanilla extract
1/3 cup butter, softened
11 cups cubed French bread (1 inch cubes)
1/2 tsp. ground cinnamon
2/3 cup raisins
2/3 cup chopped pecans
In a saucepan, heat 4 cups milk until warm; set aside. In a large mixing bowl, combine remaining milk, eggs, sugar and vanilla. Gradually add warmed milk, stirring constantly. Stir in butter. Add bread cubes; soak 10 minutes. Add cinnamon and raisins and/or pecans if desired. Pour into a 13”x9”x 2” baking pan. Bake at 400°F for 45-60 minutes or until knife inserted in center comes out clean. Meanwhile, for sauce, bring water to a boil in a saucepan. Add sugar; stir to dissolve. Add corn syrup. Bring to a boil; cook 15-20 seconds. Remove from the heat; add remaining ingredients. Cut pudding into squares and serve with sauce. Yield: 12 servings.
Varick Winery (Cobblestone Farm Winery & Vineyard)
28 oz. can diced tomatoes with green chilies
1 small onion, diced
15 oz.can of white beans, drained
15 oz. can kidney beans, with liquid
1.25 oz. package of mild taco seasoning mix
1 oz. package ranch dressing mix
12 oz. package vegetarian burger crumbles may substitute 1 pound browned ground beef
8 oz. package shredded Cheddar cheese
Mix tomatoes, onion, white beans, kidney beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat. Bring to a boil. Reduce heat to low, mix in burger crumbles[ may substitute browned ground beef], and continue cooking until heated through. Top with cheese to serve.
Chef John McNabb
Ingredients for cake:
2 pkg. dry Yeast
1/2c. + 1T. Granulated Sugar
½ c. Warm milk or Heavy Cream
½ c. Warm Water
8 T. Butter melted at room temp.
6 Egg yolks
¾ c. Golden Raisins
4 ¾ c. All Purpose Flour
2 ¼ t. Salt
1 t. Nutmeg
½ t. Cinnamon
1 Plastic Baby Figurine
4 T. Knapp Limoncello
3 c. Powdered sugar
Food coloring if desired
*Desired Filling or Nuts
Pre-heat conventional oven to 350 degrees. In a small bowl, mix dry yeast, warm water and sugar well and set aside for 10 to 15 minutes to activate. In another large bowl, sift all dry ingredients together, discard lumps. In another small mixing bowl, mix egg yolks, butter and yeast mixture. In a stand mixer, with dough hook or paddle attachment, add dry ingredients and slowly incorporate the liquid ingredients and raisins on a moderate speed until dough forms. Turn dough out onto a lightly floured work surface. If dough is sticky, knead in small amounts of flour at a time until no longer sticky and dough is smooth. Proceed to kneed and work dough for 5-8 minutes. Place dough in a lightly buttered bowl and cover with a damp towel, set aside for about an hour to rise. This will allow gluten strands formed in your dough to relax as well as aid in following steps.
Turn out dough on a lightly floured surface and work into a uniform cylinder shape. Proceed to roll dough with a rolling pin to create a uniform rectangle about 2 feet long and 8 inches wide. *At this time, you may fill dough with any number of desired fillings, raisins, nuts, brown sugar, etc. At this time, you may place the plastic baby figurine strategically.
Working from opposite side of dough, start to roll the dough over filling (if any) and roll towards you somewhat tightly, until dough is a uniform cylinder once again. (You may want to mark where you have hidden the baby figurine with a toothpick at this time.) Seam side down, transfer cylinder onto a parchment lined sheet tray and form a ring, meeting the two ends together and pinch together. Let stand at room temperature covered with a damp towel for 30 minutes.
Transfer dough to oven and bake for 30 to 40 minutes until golden brown. Allow cake to cool at room temperature.
For icing, stir Limoncello and powdered sugar together. You may want to separate icing into 3 small bowls to color with food coloring, yellow, purple, and green. The traditional Mardi Gras colors. Drizzle over cake. Let icing set, remove toothpick, and enjoy!
This King’s cake is great with a number of Knapp products: Try with Ruby Port, Semi-Dry Riesling or any of our fantastic fruit wines!
Goose Watch Winery
1 medium onion, finely chopped
1 cup chopped celery
1 cup chopped green pepper
1 cup shredded carrots
2 garlic cloves, minced
1 tsp olive oil
3 cups chopped tomatoes
2 cups water
1 cup uncooked long grain rice
2 Tbsp. soy sauce
1 Tbsp fresh parsley
¼ tsp salt
¼ tsp paprika
1/8 tsp cayenne pepper
1/8 tsp chili powder
1/8 tsp pepper
6 Tbsp sour cream
In large nonstick skillet, sauté the onion, celery, green pepper, carrots, garlic in oil until tender. Stir in tomatoes, water, rice, soy sauce, and all seasonings. Transfer to a 2 ½ quart baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 65-70 minutes or until rice is tender and liquid is absorbed. Top with sour cream if desired.
CAJUN CRAB DIP
1/3 LITE MAYONNAISE
2 TABLESPOONS CHOPPED SWEET ONION
2 TABLESPOONS LEMON JUICE
2 TABLESPOONS WHITE WINE (BUTTONWOOD WHITE)
1 TABLESPOON MINCED GARLIC
½ TEASPOOON CAYENNE PEPPER
½ TEASPOON HOT PEPPER SAUCE
2 PACKAGES (8 OUNCES EACH) LITE CREAM CHEESE, CUBED
1 POUND IMITATION CRABMEAT CHOPPED OR 4 CANS (6 OUNCES EACH) CRABMEAT, DRAINED, FLAKED & CARTILAGE REMOVED
In a food processor, combine the first eight ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in crab: mix well.
? Cover and microwave on high for 2-3 minutes or until bubbly. Serve warm with crackers, vegetables or pita chips.
CAYUGA RIDGE ESTATE’S
JALEPENO CREAM CHEESE ICE CREAM
8 oz. cream cheese, softened
1 cup milk
1 tablespoon fresh lemon juice
¾ cup sugar
1/8 teaspoon salt
½ cup heavy cream
1 tablespoon minced canned jalapeño (use more to taste if you want it hotter!)
Blend cream cheese, milk, lemon juice, sugar and salt in a blender until smooth. Transfer to a bowl, and then stir in cream. Freeze cream cheese mixture in ace cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours. Let ice cream soften 5 minutes before serving.
Raspberry sauce topping:
1 half pint of package of fresh raspberries
½ cup granulated sugar
¼ cup water
1 cup seedless raspberry jam
1 tablespoon farmhouse liquor
Place package of raspberries, sugar, water in small saucepan. Bring to a boil. Lower the heat and simmer 4 minutes. Pour cooked rasberries, the jam and framboise into bowl of food processor fitted with the steel blade and process until smooth. Chill.
Thirsty Owl Wine Company
Cajun Potato Salad with Andouille Sausage
1 tablespoon plus 1/4 cup olive oil
8 ounce andouille sausage or hot links, cut lengthwise in half, then crosswise into 1/2 inch pieces
3 pounds red-skinned potatoes peeled, cut into 3/4 inch pieces
3 tablespoons white wine vinegar
1tablespoon hot pepper sauce
1 tablespoon whole grain Dijon mustard
1 green bell peper, chopped
1cup chopped celery
2/3 cup sliced green onions
Heat 1 tablespoon oil in large skillet over medium- high heat. Add sauages, saute until brown. about 5 minutes. Transfer to paper towels and drain. Bring large pot of saltwater to boil. Add potoes; cook just until tender, stirring occasionlly, about 9 mintues. Drain well. Whisk Vinegar, pepper sauce and mustard in large bowl. Transfer warm potatoes to bowl with ninegar mixture and gently toss. Gently mix sausages, bell peper, celery, green onions and 1/4 cup oil. Season with salt pepper. Serve warm or at room temperature.
Black Bean and Feta Salsa
1/2 cup sugar
3/4 cup apple cider vinegar
3/4 cup vegetable oil
3 (15 ounce) cans black beans, drained and rinsed
3 (15 ounce) cans Shoe Peg corn, drained and rinsed
1 bunch scallions, chopped
1 bunch cilantro, chopped
1 (8 ounce) block feta cheese, crumbled
Whisk the sugar, vinegar and oil in a large bowl. Add the black beans, corn, scallions, cilantro and cheese and mix well. Chill until serving time. Serve with tortilla chips or corn chips.
Sheldrake Point Vineyard & Bistro
Simply Cajun Mardi Gras Jambalaya
Produced by Chef Samantha Buyskes
Simply Red Bistro at Sheldrake Point Vineyard
4-5 pound chicken (roasted and all the meat pulled from the bird)
4 tablespoons vegetable oil
1 ½ pounds of Andouille Sausage
3 medium onions, diced
2 ribs of celery sliced
1 green bell pepper diced
4 large garlic cloves finely chopped
2 cups chicken stock
1½ cups water
1 16oz can diced tomatoes
¼ tsp cayenne
2 ½ cups long grain white rice
1 cup sliced scallions
Heat the oil in a pan
Add the sausage, onions, celery, garlic and bell peppers
Sauté for 6-8 minutes
Add the stock, water, tomatoes, chicken and cayenne
Transfer all ingredients to oven proof dish, measure the cooking liquid it needs to measure 7 cups if not add additional water
Stir in the rice
Cover and bake in a 325 degree oven for 30-45 minutes until all the liquid has evaporated
Remove from the oven. Let it stand 10 minutes.
Uncover and sprinkle on the scallions and serve
1 (28 ounce) can diced tomatoes
3 cups vegetable stock
2 Tablespoons vegetable oil
1 cup Lucas Vineyards Tug Boat Red Wine
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white (cannellini) beans, drained and rinsed
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can red beans, drained and rinsed
1 onion, chopped
3 cloves fresh garlic, minced
1 green bell pepper, seeded and chopped
1 jalapeño pepper, minced
2 serrano peppers, minced
2 cups corn kernels, fresh or frozen
½ pound baby portabella mushrooms, chopped
¼ cup fresh cilantro, chopped
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon oregano
2-3 Tablespoons Louisiana style hot sauce
Salt and black pepper to taste
In large heavy pot, heat vegetable oil over medium-high heat. Add onions, peppers, garlic and cook, stirring until soft, about 3 minutes. Add mushrooms and corn, and cook until soft and all the vegetables start to brown around the edges, about 6 minutes. Add chili powder, cumin, oregano, hot sauce, salt and pepper and stir together. Add wine and stir well, scraping any brown bits off the bottom of the pot. Add tomatoes and stir well. Add beans and vegetable stock, stir well and bring to boil. Reduce heat to low and simmer for 2 to 3 hours. Serve with a glass Tug Boat Red wine and a sprinkle of cilantro on top of individual bowls.
AmericanaVineyards and Winery
Crystal LakeCafé @ Americana
Mardi Gras Muffulatta
Ham, salami and Provolone
Favorite muffulatta spread, or olive tapenade
Roasted red peppers
Ciabatta or crusty bread with some of the soft middle pulled out
Layer your sandwich as follows, from the bottom up-
- roasted red peppers
- muffulatta spread
Lay sandwich on sheet pan, cover with another sheet pan and weight it down with a heavy skillet or brick. Refrigerate over night.
Six Mile Creek
3/4 cup all-purpose flour
3 large eggs, beaten
3/4 cup plus 3 Tbsp. whole milk
Pinch of salt
2 Tbsp. unsalted butter, melted
Whisk together the flour, eggs, milk, salt and 1 1/2 tablespoons of the butter in a medium bowl to form a smooth batter the thickness of heavy cream. Cover and refrigerate for at least 1 hour or overnight.
Heat a crêpe pan or small, heavy nonstick skillet over moderately high heat. When the pan is hot, brush with a light coating of the remaining butter. Ladle about 3 tablespoons of crêpe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crêpe and cook on the second side just until the bottom colors slightly, about 30 seconds.
Transfer the crêpe to a plate and cover loosely to keep warm. Repeat with remaining batter. Yield: 12 crêpes
Suggested fillings: Andouille sausage in a spicy tomato sauce, roasted vegetables and cheese, honey roasted fruit with nuts, or your own creation!
Treleaven by King Ferry
TRIPLE GINGER COOKIES WITH AN IRISH TWIST COOKIES
2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
1 1/2 teaspoons finely grated fresh peeled ginger
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup (about) sugar
IRISH WHISKEY FROSTING:
1 ½ cups powdered sugar
½ cup butter, room temperature
2 T. Irish whiskey
Preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely. Make frosting: cream butter and powdered sugar until fluffy, add whiskey by teaspoons until incorporated. Pipe on cookies in little twirls.
1 lb ground pork
1 lb ground chuck
2 cups onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
2 tablespoons garlic, mince
1/2 cup dark roux
1 tablespoon cajun seasoning
1 teaspoon salt
6 cups beef stock
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon hot sauce
1 teaspoon black pepper
1/4 cup parsley, chopped
1/2 cup green onion, chopped
15 cups cooked rice, packed
Prep Time: 20 mins
Total Time:1 3/4 hrs
Heat large pot over medium heat. Add pork and beef and cook until meat is browned. Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
Add dark roux and cook for additional 5 minutes.
Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
Bring mixture to a boil, lower heat and simmer for 30 minutes.
Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes. Stir in green onions and parsley. Stir in cooked rice until completely incorporated