2011 Say Cheese Recipes

Montezuma Winery& Hidden March Distillery.

Muranda Cheese Quiche- Muranda Cheese Company

Ingredients:

1/2 cup chopped onions
2 cups chopped Fresh Spinach
1 cup (1/4 LB) Diced Cooked Ham
1 Tablespoon Butter
4 Oz Muranda Red Buddy Cheese
4 large Eggs
1 Can Evaporated Skim Milk

Directions:

Preheat oven to 425 degrees. Grease a 10" Pie plate. Cook onions and ham in butter untiul. onions are golden brown.  Add spinch and cook for another two mintutes. Spread cooked onions, ham and spinach mixture in the pie plate. Evenly sprinkle grated cheese over the onion mixture. Wisk eggs, milk and 1/4 teaspoons of salt and 1/4 teaspoon peeper, and pour over cheese.  Bake 20-25 mintues, until golden, and set in center. Cool slightyly, and cut into wedges. Serves 8

 

Swedish Hill Vineard

Finger Lakes fondue Recipe- Muranda Cheese Company

Ingredients:

1 clove garlic
1 cup local beer or white wine
2lb. Murabda Cobly Cheese shredded
3 tbls Red Jacket apple cider
2 tabls. all purpose flour, sifted
1/2 tsp. fresh ground nutmeg
1/2 tsp. fresh ground paprika
1/2 tsp. fresh ground pepper

Directions:

Cubes of bread (day old to be authentic) Rub the garlic clove over the inside of a fondue pot to seasonit. Rub tge garlic clover over the inside of a fondue pot to season it. Pour the wine or beer and apple cider into the wine or heat  to a light simmer.  Add the shredded cheese and mix well with a wppden spoon.  Fold in the flour and seasonings  until a good flavor and texture develops. If the mixture is too hard, add more wine or beer.  If the mixture is too soft, add more cheece. Guests should dip and stir in a figure 8 to help maintain consistency

Varick WInery (Cobblestone Farm Winery & Vineyard)

Goat cheese Chip Dip

Ingredients:

2-6 oz containers of 4 Tin Fish Farm Chevre
1- 1oz packet Lipton Oinion Soup Mix

Directions:

In a medium bowl whip cheese and soup mix packet until evenly blended. Chill and serve with choice of potato chips.

Honey-Balsamic Goat Cheese Dip

Ingredients:

1 6oz container of 4 Tin fish Farm chevre
1/4 cup mayonnaise
2 Tablespoons honey
1 Tablespoon balsamic vinegar

Direstions:

In a small bowl, beatr the goat cheese, mayonnaise, honey and vinegar until smooth. Serve with apple and bread slices.

 

Knapp Winery

Cayuga Blue Champignons- Lively Run Goat Dairy

Ingredients:

1 dozen large, fresh Champignons ( white Mushrooms)
1 small onion
4 oz. Cayuga Blue
1/4 sticks of butter
2 strips of fresh bacon salt
1 large toe of garlic pepper

Directions:

Wash and clean mushrooms and remove stem and scoop out center portion of the gills. Chop the onions, garlic, bacon and mushrooms stems into small pieces and saute in a skillet with the butter until the onion is browned. Remove from skillet and palce in a mixing bowl with the crumbled Cayuga Blue Cheese and mix thoroughly by hand. Place a teaspoon full of this filling into each mushroom cap. Place the mushroom at 400 degrees for 20 to  30 mintues, being careful not to burn or overly dry out the dish. Serve while still hot.

 

Goose Watch Winery

Garlic Toast With Cheese- Sinset View Creamery

Ingredients:

(Looking for a different garlic bread try this one)

1 Loaf of french Bread- Sliced in 1/2" thick slices
1 Stick of butter leted with 1 tablesoon of Minced Garlic agged
1/2lb of Tyson's Zatar (shredded)

Directions:

Using a pastry brush, brush the bread with the garlic butter ( at this point, you can " pre-toast" the bread if you prefer your garlic bread more toasted) sprinkle the grated Tyson's Zatar on the bread place on a cookie sheet and  heat in oven preheateto 375 until cheese is melted and bread is toasted.

 

Buttonwood Grove Winery

Brida Stuffed Sweet Peppers- Keeley's Cheese Company

Ingredients:

1/2lb. Keeley's Cheese Copany Brida con vino cheese, rind removed, cut into small pieces
12- 15 sweet Hungarion peppers or other small sweet pepers
1 small clove garlic, cut in half
1 tbsp. Olive oil

Directions:

Pre-heat oven to 350 degrees

Core the sweet peppers, remove all seeds. Rub the inside of each peper with the garlic cloves halves.  Arrange all the  peppers on a roasting tray. Brush with a small amount of olive oil. Put the peppers int he oven for a pprox 3-5 mintues to soften them silghty. Remove from oven, stuff peppers with pieces of BRida Con vino. Drizzle with more olive oil if disired. Place tray with peppers back into the oven until cheese has melted, approx 3-5 mintues.

Remove from oven, let cool slighty. They will be very hot. Enjoy them while they're still quite warm.

 

Cayuga Ridge Estate Winery

Shrimp stuffed Portobello Mushroom with Seneca Blue Moon- Lively Run Goat Dairy

Ingredients:

4 Medium portobello mushrooms
2 tbs butter
1 medium oin, chopped
4 cloves garlic, minced
8 oz peeled, deviended, cooked shrimo
1/2 cup soft bread crumbs
1 egg, sl;ightly beaten
1 Tbs lemon juice
1tsp snipped fresh tarragon
3 oz seneca blue moon
Fresh parsley

Directions:

Preheat oven to 425

Wipe mushroom caps with damp cloth. Cut mushroom stems flush with caps. Chop stems set aside.

In large skillet, melt butter over medium heat. Cook onion, garlic and chopped mushroom stems for 6-8 mintues, until tneder. Cool slightly. Stir in chopped shrimp ( reserve 4 whole shrimp for garnish), bread ccrumbs, egg, lemon juice and tarragon.

Place portobello caps, stems side up in 15x10x1" baking dish. Divide shrimp mixture among mushroom caps. Bake, uncovered about 15 mintues, until mushrooms are tender. Remive from oven. Set oven to broil.

Top each cap with a slicve of Sencenca blue moon and broil until cheese bubbles, about 2 minutes.

Serve garnished with whole shrimp and parsley

 

Thirsty Owl Wine Company

Scalloped Potoes with Herb Chevre- 4 Tin fish Farm

Ingredients:

1-1/2 cups heavy cream
1-1/2 cups canned chicken broth
1 cup dry white wome
2/3 cups minced shallots
2 teaspoons minced garlic
3/4 teaspoon salt
2-6 oz container of  4 Tin Fish Farm HErb Chevre
4 pounds russet potatoes, peeled, thinly sliced

Directions

Preheat oven to 400 degrees. Buter 13 by 8 2-inch glass baking dish. Mix first 6 ingredients in large pot. Bring to simmer over mediu-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Transfer potato mixture to prepared dish, spreading evenly. Cover with foil, bake 15 mintues. Uncover and bake until potatoes are very tender and liwuid bubbles thickly, baout 50 mintues. Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 mintues before serving.

 

Hosmer Winery

Meck-ale Soup From the Finger Lakes Farmstead cheese Company

Makes 1 gallon

Ingredients:

1 garlic bulb, roasted
1 sweet onion, diced
1 jar roasted red pepper (12) oz diced
1 carrot, diced
2 quarts chick stock
1 pint heavy vream
2lbs bier Meck ( Finger Laeks Farmsrtead Cheese) Shredded
22oz amber beer (or try ithaca beer Company's Gorges smoked porter)
3 large yukon gold potoes, diced into 1/2" pieces
1/4lb. butter olive oil

 

Directions:

roast your garlic ahead of time ( spritz with olive oil, wrap in tinfoil, 350 40 mins

Saute onions, peppers, carrots with 2T butter until soft in the bottom of a large pot (needs to hold a gallon)

Add Beer, simmer for 5 minutes. Add potatoes, stock, and remaining butter. Simmer until potatoes are tender, then turn burner down very low. Add cream, roasted garlic, and shredded beir meck slowly with whisk. Puree in a blender add salt/perrer to taster. Garnish with fresh chives or croutons.

this rescipe makes a lot of soup, so cut down if necessary!

 

Sheldrake Point Vineyard/Simply Red Bistro

Muranda's Dill Cheese Mac-n-Cheese

Ingredients:

1/4 pound butter
1/2 Tablespoon vegetable oil
1/2 Cup white onions diced
2 tablespoon garlic chopped
2 tablespoons shallots chopped
1/2 tablespoon nutmeg
1/2 tablespoon I(talion herb mix
1/2 Cup flour
5 Cups Milk
3 Cups Parmesan Cheese Blend
3 cups grated Dilly Girl ( Muranda Cheese co)

Directions:

Melt oil and butter, add garlic, onion, and shallots and saute until translucent.

Add herb mix and nutmeg and saute 1 mi. Add Flout, cook until raw flour taste has gone away and flour is slightly golden.  Slowly whisk in milk and cream simmer until warm.  Whisk in cheese and simmer until all of the cheese has melted (10-20 mins)

Lucas Vineyard

Macaroni and Cheese- Sunset View Creamery

Ingredients:

6 cups of elbow macaroni- cooked to liking
1 stick of butter ( 8tblsp)
1 cup Flour
1 1/2 qts. milk (i use whole milk, but 2% is ok too)
1 1/2lbs. of Sunset View Creamery's cheddar cheesse ( I use 3/4lb of Deeep Seneca and 3/4lb of XX Sharp) Cubed

Directions:

Melt the butter in a pan, add the flour and stir. Immediately add the milk and stir (almost constanly) until thickened. Add the cubed cheese and stir until melted.
Pour cheese over the cooked macaroni. At this point, you can put in a roaster and bake with craker crumbs on top, or put into a large crock pot and heat on low until dinner time. ( My fmaily prefers it in the crockpot, but its's totally preference)

Bellwether Hard Cider

Muranda Mac and Cheese- Muranda Cheese Company

Ingredients:

Vegetable oil
1/2 pound elbow macaroni
2 cups milk
4 tablespoons (1/2 stick) unsalted butter divided
1/4 cup all-purpose flour
3 cups Muranda Aged British Cheddar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
3/4 cup bread crumbs

Directions

Preheat the oven to 375 degreesDrizzle oil into a large pot of boiling salted water. Addd the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Mean while, heat the milk in a small saucepan, but dont boil it. In a large pot, melt 3 table spoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk, add the hot milk and cook fior a mintue or two, until thickened and smooth. Offf the heat, add the cheese, salt and the pepper.  Add the cooked macaroni and stir well. Place the mixture into 6 individaul gratin dishes.

Melt the 2 tablspoons of butter and combine with fresh bread crumbs, and sprikle on the top. Bake for 30 to 35 mintues, or until the sauce is bubbly and the macaroni is browned on the top.

Americana Vineyard & Crystal Lake cafe

Cheese Puffs- Finger lakes Farmstead Cheese Company

As Appetizer, may be served hot or cold

Yiels about 40 puffs

Ingredients:

2 c. warm " patea choux" (see bleow)
1 c. (4oz) grated Schuyler cheese
For the " Pate a choux"
1 1/2 qt. heavy bottomed sauce pan
1c. water
3oz (6T) butter, cut into pieces
1 tsp. salt
1/8 freshly ground pepper
Pinch freshly ground nutmeg
1 c. sifted all purpose flour
4 lg. eggs

 

Directions:

Bring water  to boil with the butter and seasonings; boil slowly until butter has melted.

Remove from heat and add in all the flour at once. Beat vigorously with a wooden spoon for several seconds to blend thoroughly.

Then beat over moderately high heat for 1 to 2 minutes until mixtures leaves the sides of the pan and the spoon, forms a mass and begins to film the bottom of the pan.

Remove sauce pam frpm heat amd make a well in center with sppon. Immediately break a n egg into the center and beat in quickly for several seconds til absorbed. Repeat with remaining eggs ( the 3rd & 4th will be absorbed more slowly).

Make sure mixture is well blended.

Beat cheese into the warm "pate a choux". Correct seasoning and squeeze into circule mounds ( about an inch in diameter & 1/2 inch high) on a baking sheet; use a pastry bag if you have one ot simply drop by small spoonfuls about 2 inches apart. Flatten each puff slightly with pasrty brush dipped  in egg, and sprinkly with additional grated cheese if desired. (avoid dripping egg down the puff and onto sheet as this will prevent puff from rising)

Bake in hot oven for about 20 mintues, or until double in size, golden brown, and firm and crusty to the touch. Remove from oven and pierce side of each puff with sharp knife. Then return to shut-off oven and leave door ajoar for 10 more minutes. Cool on rack.

 

Six Mile Creek Vineyard

Spinach Feta Risotto From Snow Farm Creamery

Ingredients:

3 cups sliced baby bell mushrooms
1 garlic clover, minced or pressed
1/4 cup olive oil
1 tablespoon chopped fresh dill or thyme
2 tablespoons plus 1/2 cup dry white wine
1/4 teaspoon salt
ground black pepper to taste
5 cups vegetable stock
1/2 cup diced onions
2 cups Arborio or carnaroli rice
10 ounces fresh spinach, rinsed, stemmed, and chopped ( about 10 cups)
1 cup crumbled feta cheese

Directions:

In a saucepan on medium heat, saute the mushrooms and garlic in 1 tablespoon of the oil for about 5 mintues, until the mushrooms are softened and most of the mositure has evaporated. Add the dill or thyme and 2 tablespoons of wine and cook for a minute more. Add the salt and pepper to taste. Hold on very low heat until the risotto is ready.

In a saucepan, heat the stock to a low simmer.

In a soup pot oon medium-high heat, saute the oins in the remaining 3 tablespoons of oil for about 5 minutes, unitl golden brown. Add the rice and stir with a wooden spoom until the grains are coated withoil. Add the 1/2 cup of wine and cook, stirring constanly, until the wine is absorbed.

Add the simmering stock 1 cup at a time. Cook, stirring frequently, until each cup is absorbed before adding the next.  Cintinue unitl all the stock is used and the rice is tender but still al dente, about 25 minutes. When the rice has about 2 minutes, until the spinach is wilted but still bright green. Stir in the feta cheese.

Serve each portion of risotto topped with the sauteed mushrooms.

*This recipe is from the Moose Restaurant cookbook entitled, " New Classic" page 241

 

Treleaven by King Ferry Winery

Keely's Pondhopper Grilled Cheese with Arugula and Carmalized Onions

Makes 2 sandwhiches

Ingredients:

1/2lb Keeley's Cheesse Co. Pondhooper, sliced 1/2 inch thin
1 medium-sized yellow onion, sliced
1 tablespoon canola oil
1 large handful arugula, washed (substitue baby spinach if you'd like)
1/2 teaspoon extra-virgin olive oil
4 Tabablespoons butter, room temerture, divided
4 slices hearty bread
Pinch of salt

Directions:

Begin cooking onions in canola oil in a mediom-sized sautepan over high heat for 5 minutes, stirring frequently. Lower heat and cook for 20 minutws, or until onions are caramelized and sweet tasting, stirringoccasionally. Add up to 2 tablespoons of water to onions when necesary to prevent burning and sticking. Let cool

Toss arugula or spinach with olive oil in separate bowl.

Spread 1/2 tablespoon of butter on one side of each bread slice, using 2 tablespoons total. Begin building one sandwich by spreading 1/2 tablespoon of butter on the un buttered side of the bread slice. Layer half the arugula on top of the butter, followed by half of the poundhopper andhalf of the carmelized onions. Top with another piece of bread, buttered side up. repeat steps for the second sandwich.

In a medium saute pan over low-medium heat, melt the remaining tablespoon of butter and add the sandwiches, arugula side down. Flip when the first side is golden brown, 4 to 5 minutes, flip, turn heat to low, salt the top slice of bread , and wait until the second side is golden brown, about 5 minutes. Serve immediately

 

Long Point Winery

Kefir Cheese Recipe

Dressing:

1/2 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1 1/2 teaspoons anchovy pasta
1 garlic clove, pressed

Salad:

1 cup crumbled Dexter Creamery Kefir Blue Cheese ( about 4 oz)
2 small heats of romaine, halved lengthwise
1/2 small red onion thinly sliced