2011 Wine & HerbRecipes

Montezuma Winery & Hidden Marsh Distillery

Corn with a Kick

¼ cup chopped onion

¼ cup chopped green pepper

1 Tbsp. butter

2 cups whole kernel corn

¼ cup diced tomatoes

1 tsp. salt

1/8 tsp. ground black pepper

Cayenne pepper to taste


In a large saucepan, sauté onion and green pepper in butter until tender.  Stir in corn, tomato, salt, black pepper and cayenne.  Cover and simmer 5-10 minutes or until heated through, stirring occasionally.  Serve with Montezuma Winery Cayuga White.  Makes 4 servings.




Swedish Hill Vineyard

Taco Soup

1 lb ground beef

1 onion, chopped

1 16 oz can chili beans

1 15 oz can kidney beans

1 15 oz can corn

1 8 oz. can tomato sauce

2 14.5 oz cans diced tomatoes

1 4 oz can green chili peppers

1 pkg taco seasoning mix

1 tsp. Cajun belle pepper

In medium skillet cook ground beef until browned, drain.  Transfer to large stock pot and combine all other ingredients simmering for 2 hours.  Serve with sour cream, grated cheddar cheese and tortilla chips if desired.



Varick Winery (Cobblestone Farm Winery)

Tomato Beef Soup


1 pound ground beef( may substitute 12 oz of vegetarian crumbles)

2 tablespoons vegetable oil

4 cups of water

1 can (28oz) diced tomatoes, undrained

1 can ( 14.5 oz)chopped or diced  carrots

1 tablespoon salt

½ teaspoon dried marjoram

½ teaspoon dried basil

½  teaspoon dried savory

½ teaspoon of onion powder

¼ teaspoon dried thyme

½ to 1 teaspoon Cobblestone Farm Winery Garlic & Herb Hot Sauce( to taste)

Brown ground beef in oil.  In large pot, mix browned ground beef and remaining ingredients; bring to a boil.  Reduce heat, cover and simmer until  heated through. 


Knapp Winery & Vineyard Restaurant

Moesha’s Corn and Black Bean Salsa


12 or so plum tomatoes, chopped

5-6 cloves of garlic, finely diced

¼ of a large red onion, finely diced

2 jalapeno peppers, ribs and seeds removed, finely deiced

A handful of fresh cilantro leaves, torn

1can of black beans, drained and rinsed

The juice of ½ of lime

A pinch of cumin

Salt and pepper

A drizzle of extra virgin olive oil


Adjust ingredients to individual taste. For example, for more heat, add an additional jalapeno or leave the seeds




Goose Watch Winery

Garlic Pasta with Grape Tomatoes

1 12 oz pkg penne pasta

1 yellow squash chopped

1 zucchini chopped

½ red pepper chopped

1 carrot, chopped

½ pint grape tomatoes

1 small onion chopped

3 cloves garlic, chopped

¼ cup olive oil, divided

¼ salt

¼ tsp black pepper

1/3 cup parsley

1/3 cup basil

½ cup parmesan cheese

Cook pasta until al dente, drain.  In large pot combine all vegetables along with 2 Tbsp of olive oil and cook for 5-10 minutes until tender.   Add garlic and onion and cook additional 5 minutes.  Mix in cooked pasta and seasonings.  Gently toss until cooked through.  Sprinkle with parmesan cheese and serve.


Buttonwood Grove Winery

Pesto and Sun dried Tomato Torte with Fresh Boxwood Basil

4 garlic cloves

1 1/2 cups tightly packed fresh Boxwood Basil

1/4 cup coarsely chopped pecans

2 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon juice

2 2/3 cups cream cheese, room temperature (about 21 ounces)

1/4 cup freshly grated Parmesan cheese

1 1/3 cups drained oil-packed sun-dried tomatoes

1/3 cup tomato paste

3/4 cup butter, room temperature

Nonstick vegetable oil spray

Fresh basil sprigs and toasted pecans for garnish

Baguette slices, toasted or unsalted or water crackers


Finely chop garlic in processor. Add Fresh Boxed Basil, 1/4 cup pecans, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl. Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well. Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.



Cayuga Ridge Estate Winery

Farm stand Gazpacho Soup Shots


2 cups peeled and diced (1/4 inch) cucumber

2 cups diced (1/4 inch) red bell pepper

2 cups diced (1/4 inch) ripe tomato

½ cup diced ( 1/4 inch ) red onion

2 cups tomato juice

1/3 cup chopped cilantro

1/3 cup basil

¼ cup fresh lime juice

1/3 cup extra-virgin olive oil

2 dashes Tabasco sauce


Place all the diced vegetables in a large bowl. Add the tomato juice, lime juice, herbs, oil and Tabasco.  Season with salt and pepper and toss

Transfer half of the mixture to a blender or food processor and pulse the machine on and off to a coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine.  Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.

Serve with Cayuga Ridge Estate Chardonnay.




Thirsty Owl Wine Company

Thai Basil Pork Stew!!


1 pound cooked pork

1/4 cup diced onion

1/4  cup diced carrot

1/4 cup diced sweet potato

1/4 cup diced green pepper

1/4 cup diced Japanese eggplant

2 cups coconut milk (unsweetened)

2 tsp red curry paste (to taste)

1 qt Napa Cabbage Asian Slaw (reserved as garnish)

thai chile

Thirsty Owl Riesling

1/4 cup Thai Basil

1 tbsp chopped garlic

1 tbsp lime juice

salt & pepper


Sauté all vegetables until tender. Deglaze pan with Thirsty Owl Riesling

Add coconut milk, curry paste, garlic and simmer slowly. Add cooked pork meat to the

vegetable and coconut liquid. Taste! Season with salt and pepper, lime juice and

half the basil. Spoon stew on top of cabbage and garnish with Thai Basil and toasted

nits if desired!!



Hosmer Winery

Split Pea and Lentil Salad with Rosemary

½ cup brown lentils

½ cup green split peas

½ cup yellow split peas

2 cloves garlic, chopped

2 quarts vegetable stock or defatted chicken stock

5 sun-dried tomatoes, minced

½ cup orange lentils

1 tablespoon minced fresh rosemary or 1 teaspoon dried

2 teaspoons olive oil

Juice of one lemon, about ¼ cup

1 large red onion, minced

1 stalk celery with leaves, minced

1 large carrot, minced

Sea salt and freshly ground black pepper

In a large soup pot, combine the brown lentils, green and yellow split peas, garlic and stock.  Cover and bring to a boil, then reduce the heat, cover loosely, and simmer for 30 minutes.

Add the tomatoes and orange lentils and continue to simmer until tender, about 15 minutes more.  Drain and transfer to a large bowl.

In a small bowl, combine rosemary, olive oil and lemon juice.  Pour it over the lentil mixture, add the onion, celery, and carrot and toss well.  Add sea salt and pepper to taste.  Serve the salad at room temperature.  Options:  serve on a nest of lettuce or in radicchio cups –or- warm salad.

Makes 5 cups or 10 servings.


Sheldrake Point Vineyard/ Simply Red Bistro

Peachy White Lavender Trifle


 Serve 12

9 egg yolks

6 tablespoons powered sugar

6 tablespoons Port plus 2 cups

3 tablespoons Vanilla Extract

1.5 pound Marscapone

1 tablespoon White Lavender Flowers

8 cups pf canned peaches with out the juice

2 cups cane sugar

2 boxes of Boudair Cookies or Star Anise Italian Cookies

2 cups heavy cream whipped to medium peaks.


Marinate 8 cups of canned peaches with 2 cups of port and the 2 cups of can sugar.

Whisk together the egg yolk, powered sugar, port, vanilla, Marscapone and lavender flowers until well incorporated..

In large clear glass bowl:

Layer the peaches, Marscapone custard and cookies

Top with whipped cream and allow to sit for at least 6 hours before serving or overnight to allow all the flavors to marinate


Lucas Vineyards


Red Bliss Potato Salad with Dill    


Serves 10



10 large red skin potatoes (approx 5lbs), cut into 1 inch chunks

2 large stalks celery, diced

3 large radishes, diced

Equal parts Mayonnaise and Sour Cream (approx 3/4 cup of each)

 -alter to desired creaminess

4 Tablespoons Fresh Dill, finely chopped

2 to 3 Tablespoons Salt (for potato water)

Salt and Pepper to taste (for dressing)



In large pot, cover potatoes with water and add approximately 2 to 3 Tablespoons salt. Boil for approximately 15 minutes, or until potatoes are fork tender, but not falling apart. While potatoes are boiling, mix all other ingredients together in small bowl.  Drain potatoes and allow them to cool slightly and dry out.  While potatoes are still warm, mix with other ingredients. Chill salad for at least 1 hour. Serve chilled.  Garnish with fresh dill.  Serve with Lucas Tug Boat White Wine.


Bellwether Hard Cider

Tarragon Blueberry Streusel Bars


1 ½ cups all-purpose flour

¼ cup sugar

½ cup (1stick) cold unsalted butter

1 egg yolk

1 teaspoon vanilla extract

1 cup best quality blueberry perseveres or jam

2 ½ teaspoons minced fresh tarragon leaves

Confectioner’s sugar for garnish

Preheat oven to 375; grease an 8incch square pan


Stir together flour and sugar; cut in butter with fingertips or pasty blender until mixture resembles coarse crumbs. Set aside 1 cup of this mixture.

With fork, beat the egg yolk briefly with the vanilla and stir into the remaining flour mixture.. Stir until the mixture begins to come together and then press gently with your fingertips until it can almost form a call. Press into prepared baking pan.

Mix the preserves with the tarragon leaves; spread over crust in pan.  Sprinkle reserved flour mixture evenly over the preserves

Bake 40-45 minutes or until set and golden. Cool on a wire rack

Dust with confectioner’s sugar before serving, if desired.

Store in an airtight container




AmericanaVineyards & Winery

Crystal LakeCafé @ Americana

Black Bean and Brown Rice Salad



1 can of black beans

Corn 1 cup - fresh is preferred, but frozen or canned is fine when fresh is unavailable

1 cup cooked brown rice

1 red bell pepper, diced

1 green bell pepper, diced

1 cup diced tomatoes

Chopped cilantro, to taste

Chopped scallions, to taste


In a large mixing bowl stir together all ingredients. Add fresh cilantro, scallions and fresh dressing, blend. Enjoy. a perfect summer salad and good for you too….



1 clove chopped garlic

The juice of one lime

The juice of one orange

1 teaspoon cumin

1 cup olive oil

½ cup chopped cilantro

Salt and pepper to taste


Combine everything but the olive oil in a blender or food processor.  With machine running, slowly pour in oil.  Taste and adjust seasoning, if necessary.



Serve with a semi-dry table white such as our Cayuga White or a Semi-sweet red our Indian Summer.



Sage and Squash Soup
1 onion, chopped
1 Tbsp. minced fresh sage
2 Tbsp. butter
2 lbs. diced butternut squash (or pumpkin)
5 cups vegetable or chicken stock
Salt & freshly ground pepper to taste

Sauté onion in butter with sage until onion is soft. Add squash, sauté for 3 minutes. Add stock, and simmer until tender (about 20 minutes). Puree with a hand blender or in 2 batches in a regular blender. Return to pot, gently heat until steaming. Season to taste with salt and freshly ground pepper.

Serves 6-8




Treleaven by King Ferry

Onion Jelly

4 cups sweet yellow onion chopped

2 tsp. salt - divided

1 1/2 cups red wine vinegar

1/2 cup fresh lemon juice

1/2 tsp. crushed red pepper

1/4 tsp. cayenne

5 cups sugar

1/2 tsp. butter

2 pouches Certo

 Add 1 tsp. salt to onions and let drain 3 hours

Mix all ingredients in large saucepan; bring to a boil over high heat stirring frequently.

Reduce heat and simmer 10 minutes.  Stir in Certo and return to full boil.  Boil for exactly 1 minute and immediately fill sterile jars or refrigerate.


Serve on crackers or baguette with cream cheese as an appetizer.


Long Point Winery



1 med. onion, chopped

1/4 c. celery leaves, chopped

2 cloves garlic, minced

Olive oil

1 c. chopped carrot

1 c. chopped celery

1 (28 oz.) can tomatoes with liquid

1 (8 oz.) can tomato sauce

2 c. beef stock or broth

1 c. LPW Ciera

1 zucchini, sliced

1 1/2 c. chopped cabbage

1 (14-16 oz.) can white beans

1 c. Ditalini macaroni- cooked

V-8 juice for more liquid

1/8 tsp Red Pepper

2 bay leaves



Sauté onion, garlic and celery leaves in olive oil until onions are clear, 5 to 10 minutes. Add chopped carrots, celery, tomatoes, tomato sauce, beef stock, wine, bay leaves, OREGANO, and pepper. Simmer until carrots are tender, 10 to 15 minutes. Add zucchini and cabbage and simmer until they are tender. You may need to add 1 to 2 cups more water or V-8 juice to get desired consistency. Add beans and cook until tender. Mix in cook pasta before serving. Serve with Parmesan cheese. You can vary this recipe with other beans, vegetables or rice.


Spray 6-cup soufflé dish or bread pan with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.) Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pecans. Serve with baguette slices or crackers.