2012 Holiday Shopping Spree Event Recipes

Montezuma Winery & Hidden Marsh Distillery
Cranberry Orange Bread

2 ¾ cups all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ¾ cups white sugar
½ cup butter, melted
1 cup mandarin orange segments, drained
2 cups cranberries
2 eggs
¾ cup milk
¾ cup sour cream
1 tsp. vanilla extract
1 tsp. orange extract

Preheat oven to 350°F. Grease two 8x4 inch loaf pans. In a large bowl, stir together the flour, baking powder, baking soda, salt and sugar. Mix in the melted butter until mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended.  Divide the batter evenly between each pan.  Bake until a toothpick inserted into the center comes out clean, about 40 minutes.  Cool in the pans for a while, then remove and place on wire racks to cool completely.  Makes 2 loaves/20 servings.  Pairs well with our Cranberry Bog.

Varick Winery (Cobblestone Farm Winery & Vineyard)
Raspberry Chocolate Chip Cake

2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
2/3 cup vegetable oil
2 eggs
1 cup Cobblestone Farm Winery Raspberry preserves
1 cup chocolate chips

1. Preheat oven to 350 degrees.  Spray 9 x 13 inch pan with no-stick cooking spray and lightly flour.

2. Place flour, sugar, salt, baking soda, oil, eggs, raspberry preserves and chocolate chips in a bowl and
mix thoroughly with a fork.

3. Pour mixture into 9 x 13 inch pan and bake for 30-35 minutes, or until toothpick inserted into cake comes out clean.

Swedish Hill Vineyard
Chicken Corn Chowder

1 1/2 pounds boneless skinless chicken cooked and shredded
1/2 cup chopped onion
1 clove garlic, minced
3 Tablespoons olive oil
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped

Directions:

In a Dutch oven sauté onion, and garlic in oil. Then add chicken.  Dissolve the bouillon in hot water; Pour
into Dutch oven, and season with cumin.  Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.  Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato.  Pairs well with our 2011 Vidal Blanc.

Knapp Winery & Vineyard Restaurant
EXEC. Chef John McNabb
Mushroom Merlot Soup

3T. Extra Virgin Olive Oil
4c. Mushrooms finely chopped (button, crimini, shiitake or any favorite)
1T Minced Shallots
1T Minced Garlic
1 ½ T. Dry Dill Leaves
1 ½ T. Ground White Pepper
1T. Ground Thyme
2 ½ c. Knapp Merlot
2 ½ qts. Heavy Cream
¼ c. Balsamic Vinegar
1 ¼ T. Seneca Salt
1 ½ c. Parmesan Cheese grated
3 ½ T. Unsalted Butter
¾ c. All Purpose Flour

Directions:

In a large sauce pot over medium high heat, add oil until hot. Add shallots and garlic and sauté until shallots are translucent and garlic starts to brown.  Add mushrooms to pan and sauté for 3-5 minutes.  Add merlot to pot to deglaze and bring to a steady simmer. Add dill, thyme, white pepper and stir to incorporate. Add heavy cream and bring to a simmer, stirring frequently.  In a medium sauté pan over medium-high heat, add butter and melt until bubbling. Add allpurpose flour to butter and stir with a wooden spoon constantly. This will form a roux, which will thicken the soup. Cook roux until mixture is nutty in fragrance and starts to take on a golden hue. Turn off heat.  Once soup comes to a simmer, add grated parmesan cheese and stir constantly with a wire whip to incorporate. Mixture should come to a boil. Now add roux, a small amount at a time while stirring constantly. Once roux is added, let soup simmer for 5-7 minutes. Soup should thicken and starch from the flour should not be present when tasted. Add salt to taste. Recipe yields 1 gallon of finished soup. Serve with a glass of Pasta Red Reserve or Knapp Merlot and a slice of fresh Focaccia bread.

Goose Watch Winery
Chocolate Chip Cookie Dough Dip

1 stick unsalted butter
½ cup packed brown sugar
1 8oz. cream cheese , softened
1 cup confectioner sugar
½ tsp salt
1 tsp vanilla
¾ cup mini chocolate chips
(plus extra for sprinkling)

Melt butter in small saucepan over medium heat. Add brown sugar and whisk until dissolved. Once mixture starts to bubble, stir in vanilla. Remove from heat and let cool. In a bowl beat the cream cheese and confectioner sugar on medium for one minute. Turn mixer to low and combine brown sugar mixture.  Add salt. Mix in mini chocolate chips by hand. Transfer to servicing bowl and garnish with additional chocolate chips. Serve with whatever strikes your fancy (vanilla wafers, pretzels, graham crackers).  Pairs well with our Renaissance Red.

Buttonwood Grove Winery
Christmas Cranberry Crab Meat and Cream Cheese Appetizer

Ingredients:
1/2 cup whole berry cranberry sauce
1/3 cup cream cheese, softened
1/4 cup minced crab meat
2 Tablespoonss green onion, chopped
15 individial mini-phyllo shells,  Thawed

Directions:

Preheat oven to 375º F.  Place cranberry sauce in a small mixing bowl: beat with a fork of wire whisk until smooth.  Combine cream cheese, crab meat and green onion in a small mixing bowl. Fill each shell with about 1 teaspoon of the cream cheese mixutre. Top with 1/2 teaspoon cranberry sauce.  Bake for 10 minutes or until heated through.  Pairs well with our ’011 Lightly Oaked Chardonnay. (Serves 15)

Cayuga Ridge Estate Winery
Bomboloni with Holiday Sauces
(Bomboloni: small round Italian doughnuts...almost as much fun to say as they are to eat!)

3/4 teaspoon active dry yeast
6 Tablespoonss warm whole milk
1 cup plus 2 Tablespoonss all-purpose flour, plus more for dusting
1 large egg
1 1/2 Tablespoonss unsalted butter, softened
1 1/2 Tablespoonss sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
About 2 quarts vegetable oil for frying

Make dough:
Stir together yeast and milk in bowl of mixer and let stand about 5 minutes. Mix in 1/2 cup flour at low speed. Cover bowl with plastic wrap and a kitchen towel and let rise at warm room temperature until doubled, about 1 hour. Mix in egg , butter, sugar, vanilla, cinnamon, salt, and remaining 1/2 cup plus 2 Tablespoonss flour at low speed until combined. Increase speed to medium and beat dough until smooth and elastic, 5-7 minutes. Scrape dough into center of bowl and dust with additional flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 hour. Punch down dough, and turn out onto a well floured surface. (dough will be very sticky). Cut into 16 equal pieces and form into balls with floured hands. Transfer to a lightly floured baking sheet 1 inch apart.

Fry Bomboloni:
Heat 2 1/2 inches oil to 350ºF. in a 4-5 quart pot over medium heat.  Fry bomboloni in batches of 4, turning frequently with tongs for even browning, until puffed and golden brown, 2-3 minutes per batch.  Transfer with a slotted spoon to towels to drain. Return oil to 350 F between batches. Cool bomboloni to warm and serve with sauces.  Note: Bomboloni can be formed, but not fried, 1 day ahead and chilled on a rimmed sheet pan, loosely covered with plastic wrap. Let stand at room temp. for 20 minutes before frying. They can also be fried a day ahead, cooled, and kept covered with plastic wrap at room temp.  Reheat, uncovered, in a sheet pan on a rack in a 300ºF. oven until warm, 4-5 minutes.

Chocolate Espresso Sauce:

1/2 Tablespoons instant espresso powder
1/3 cup water
1 1/2 Tablespoonss light corn syrup
1/4 teaspoon vanilla extract
4 ounces bittersweet (60% cacao) chocolate, finely chopped

Combine espresso powder, water, and corn syrup in small heavy saucepan, and bring it to a boil, stirring. Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth. Sauce can be made 3 days ahead and kept chilled, covered.  Warm over low heat before serving.

Clementine Sauce:

about 8 Clementine’s
1 Tablespoons sugar
1 Tablespoons cornstarch
Pinch of salt
2 Tablespoonss unsalted butter, cut into pieces

Squeeze enough juice from Clementine’s to measure 1 cup. Whisk together juice, sugar, cornstarch, and salt in a small heavy saucepan.  Bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking 1 minute. Remove from heat and whisk in butter until melted. Pour into a bowl and cover surface with wax paper or parchment. Cool to warm, about 30 minutes. Sauce can be made 3 days ahead and chilled, covered. Rewarm over low heat before serving.

Pairs well with our Cranberry Essence.

Thirsty Owl Wine Co.
Holiday Pasta Salad

1 pound of pasta
2 tsp salt (for pasta water)
8 oz. broccoli florets
1 red bell pepper, chopped
1 cup celery, chopped
8 scallions, sliced thin
1 cup chopped onions
4 large garlic cloves, minced
5 large plum tomatoes, seeded and diced
1 Tbsp olive oil
1/4 cup Thirsty Owl Dry Riesling
White wine vinaigrette dressing of your choice

In a large pot, boil salted water for pasta. When water comes to a full boil, add pasta and cook until al dente. Strain, and set aside.  While pasta is cooking, add olive oil to a large skillet on medium heat. Add onion and garlic; sauté until translucent - about 5 minutes. Add scallions and celery.  Stir for 1-2 minutes until scallions wilt.  Add broccoli, peppers, tomatoes, and wine.  Sauté until vegetables are tender - about 4 minutes.  Spoon vegetables mixture into a large bowl. Add pasta and vinaigrette dressing and toss until coated. Refrigerate until you are ready to serve. Enjoy!

Hosmer Winery
Chocolate Chile Cookies

Cayenne, cinnamon, and black pepper add a wonderfully rich back note of flavor to these moist chocolate cookies.  They aren’t “spicy” in the end, but have a little kick that will leave your guests wondering what your secret is!

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: About 18 cookies

Ingredients:

1/2 cup chopped raisins
1Tbsp. coffee liqueur or 2 Tbsp. strong coffee sweetened with 2 tsp. sugar
1Tbsp. Hosmer Fireside Red
10 oz. bittersweet chocolate, finely chopped and divided
3 Tbsp. butter
1 scant cup flour
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cinnamon
1/8 tsp. cayenne pepper
2 eggs
3/4 cup sugar
2 tsp. vanilla extract

Preparation:

 Preheat oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
Put currants or chopped raisins in a small saucepan with the coffee liqueur. Warm over low heat then set aside to cool.  Meanwhile, melt half of the chocolate and the butter and set it aside to cool slightly. Meanwhile, combine the flour, baking powder, salt, black pepper, cinnamon, and cayenne in a small bowl.   Beat eggs and sugar until they are pale and thickened - note that this will take a few minutes; you want ribbons of the mixture to remain visible for a few moments when you pull the beaters out of the mixture. Add vanilla and chocolate-butter mixture and stir to combine thoroughly.  Add currant mixture and stir to combine everything. Add flour mixture and stir just to combine the batter. Add remaining chopped chocolate and stir to combine. The batter will be quite loose.  Drop batter by Tablespoonsfuls on the prepared baking sheets. Bake until the tops are just shiny and the cookies are slightly puffed up, just 8 to 10 minutes. Let cookies cool at least 5 minutes on the pans before transferring to cooling racks.  Pairs well with our Fireside Red. 
How to Melt Chocolate: http://localfoods.about.com/od/preparationtips/ss/Melting-Chocolate.html

SHELDRAKE POINT WINERY
CHOCOLATE DRIZZLED GINGER CHEESECAKE BARS

Preheat oven to 350 degrees grease an 8x8 glass pan.

Chocolate Crumb Crust:

3/4 cup dark chocolate cookie crumbs
2 T. sugar
3 T. melted butter

Ginger Cheesecake Batter:

8 oz. softened cream cheese
1/4 cup + 3 T. sour cream
1/4 + 2 T. cup sugar
1 egg
3/4 tsp cornstarch
2 T. freshly squeezed ginger juice
2 tsp. grated fresh ginger
1/4 tsp. vanilla
pinch salt

Chocolate Orange Drizzle:

3/4 cup semi sweet chocolate
2 T. water
1 T. orange liqueur (such as Grand Marnier)

Directions:

Chocolate Crumb Crust:

Combine crust ingredients and press firmly into prepared pan. Bake for 8 minutes and cool.

Ginger Cheesecake Batter:

In a stand mixer or food processor whip cream cheese until fluffy. To juice fresh ginger, peel approximately 1 1/2 inch fresh ginger root, micro plane or grate and place in a 6 inch square of double layer cheesecloth.  Pull corners of cheesecloth together to make a pouch and twist firmly over a bowl to squeeze out as much of the juice as possible. Measure out 2 T. juice and add to cream cheese along with remaining ingredients. Add 2 tsp. of the squeezed ginger pulp to batter. The potency of the ginger can vary so taste batter and add more juice or pulp to intensify flavor if necessary. Pour batter onto par baked crust and bake for 20 - 25 minutes or until a toothpick comes out clean. Cool on rack and refrigerate.

Chocolate Orange Drizzle:

In a small saucepan heat all over low heat stirring constantly until melted. Drizzle over bars. Refrigerate bars until set. Cut bars into squares using a sharp hot knife, cleaning blade with a cloth between each cut.

Enjoy!

Lucas Vineyards
Bacon Cheddar Potato Soup

Servings: 6-8

Ingredients:

1 cup chopped onion
1 cup chopped celery
8 Tablespoonss butter
5 cups diced peeled red potatoes
32oz chicken stock
12 ounces shredded sharp cheddar cheese (8oz white, 4oz orange)
1 pint whipping cream
2 cups water
2.5 ounces bacon bits (Hormel or Oscar Meyers)
4 Tablespoonss flour
1/2 teaspoon white pepper
1/2 teaspoon cracked black pepper
1/4 teaspoon ground nutmeg
1 teaspoon paprika
1 Tablespoons dried parsley
Seasoned Croutons, for garnish

Directions:

Chop onions and celery, if using a food processor don’t chop these too fine. In a large saucepan, sauté onion and celery in 4 ounces of butter until tender.Add potatoes and broth, bring to a boil. Reduce heat, cover and simmer for 15-20 minutes till potatoes are tender. In a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.  To cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.  Stir in the cheese, bacon bits and remaining ingredients.  Cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted. Garnish with croutons, if desired.  Serve with Mistletoe Magic White Wine.

Bellwether Hard Cider
Cider-Poached Fruit

1 ½ c. sugar
1 packet Bellwether Mulling Spices
Half a vanilla bean
Zest of 1 lemon, cut into fine julienne
1 pound apples, pears, or a combination of both, peeled, cored and quartered
1 750ml bottle Bellwether Original Hard Cider

Combine sugar, mulling spices, vanilla bean and lemon zest in 1 c. water. Simmer for 10 minutes, stirring to dissolve sugar.  Add fruit, Bellwether Original Hard Cider and bring back to simmer. Simmer gently for about 10 minutes, or until fruit is tender but not mushy. Do not overcook or fruit will fall apart.  Remove pan from heat and let fruit cool in syrup. Remove mulling spice packet when cool. Store fruit in poaching liquid in refrigerator for up to 4 days.  T his is a delicious treat to keep on hand.  It’s a sweet addition to a cheese plate, great for brunch, a natural side for roast pork or turkey, and can be a great dessert. Serve over gingerbread with whipped cream, with raspberry sauce and fresh mint, or sprinkled with crumbled amaretti cookies. It’s versatile and great for entertaining since it can be made days in advance.

Americana Vineyards & Crystal Lake Cafe
Chef Lindsay Freeman
Vegetable Coconut Curry

1 head of broccoli florets, cut into bite sized pieces
1 red bell pepper, roughly chopped
1 bunch of scallion, sliced
2 potatoes, cubed and boiled until tender
3 carrots, peeled and sliced into coins
1 inch of fresh ginger, peeled and finely diced
2 cloves of garlic, finely diced
1 can coconut milk (14 oz)
1 can red curry paste (4 oz)
2 Tablespoons soy sauce
salt and pepper to taste

Heat a large skillet to medium heat with enough oil to cover the bottom. When the oil is shimmering, add the carrots. When they just begin to soften, add the bell pepper and broccoli florets. Stir fry for about five minutes and add the scallion, potatoes, ginger and garlic. Stir fry another two minutes (don’t let the garlic and ginger brown) and add the remaining ingredients. Reduce the heat to a simmer, stir frequently, and allow the sauce to thicken. Any variety of vegetables can be used- just be sure to add the things that take the longest to cook at the beginning of the stir fry. Serve over white rice.

Six Mile Creek Vineyard
Pasta and Bean Soup

2 oz pancetta
1 Tbs.olive oil, extra for serving
1 onion chopped
2 garlic cloves, minced
1 can diced tomatoes(14.5 oz. )
4 cups chicken broth
1 cup water
3/4 cup parmesan cheese grated, extra for serving
1 sprig fresh rosemary
1 cup pasta
1 can cannellini beans ( 16 oz.)
salt and pepper

Heat pancetta and oil in saucepan over medium-high heat until softened, about 3 minutes. Stir in garlic and cook until ragrant, about 30 seconds. Add tomatoes, broth, water, Parmesan and rosemary and bring to boil.  Add pasta and beans and cook until pasta is al dente. Discard rosemary sprig. Season with salt and pepper. Drizzle with oil and sprinkle on parmesan.  Pairs well with Ithaca White.

Treleaven by King Ferry Winery
Kim’s Great-Grandmother’s Cherry Chip Cookies

2 cups brown sugar
2 sticks of butter
2 eggs
1 teaspoon soda dissolved in 1
Tablespoons of water
3 cups flour
1 teaspoon cream of tartar
Pinch of salt
1 cup maraschino cherries, chopped.

Cream together sugar and margarine.  Add eggs and beat well. Add soda and water. Sift dry ingredients together, and mix in a small amount at a time. Stir in cherries by hand. On a well-floured board, roll a small amount of dough into a log. Wrap tightly in plastic wrap and chill overnight or for several days. Slice thinly and bake on greased cookie sheet at 375 degrees for 6 to 7 minutes or until golden.

Long Point Winery
Chipotle Mac and Cheese

3 cups elbow macaroni, cooked and drained
6 Tbsp unsalted butter
1/4 cup flour
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/4 tsp onion powder
2 1/2 cups milk (any kind), half-n-half, or heavy cream, or a combination of any of these
2 – 4 Tbsp (adjust to your taste) roughly chopped chipotle peppers in adobo sauce
2 tsp adobo sauce
1/4 cup cilantro, roughly chopped, plus extra for garnish
8 oz mozzarella cheese
4 oz pepper Jack cheese, divided up
4 oz sharp cheddar cheese, divided up
Up to 1/2 cup reserved pasta water as needed
1/2 cup Japanese panko breadcrumbs

Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish. Cook pasta in a large pot of boiling water for 7 minutes.  Reserve about 1/2 cup of the cooking liquid before draining.  Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until the two become a smooth mixture. Cook for 1 1/2 minutes, stirring occasionally. Stir in salt, pepper, garlic powder, and onion powder. Slowly whisk in milk, making sure there are no lumps in the mixture. Add chipotle peppers, adobo sauce, and cilantro to the milk mixture and stir to combine. Bring the heat up to medium-high and continue to stir frequently until the mixture thickens (it should coat the back of a spoon) and begins to simmer. Allow the mixture to simmer for 2 minutes and remove from the heat. Slowly stir in most of the mozzarella, pepper jack, and sharp cheddar cheese, reserving some to sprinkle on top before baking. The cheeses should melt into the milk mixture and become slightly stringy. If the mixture starts to become a mass of cheese, add in some of the hot pasta water to help thin it out.  Pour the drained pasta into a large bowl (or the pot you cooked it in) and stir in milk-cheese mixture so that it completely coats all of the pasta. Transfer the pasta to the baking dish. Sprinkle with remaining cheese and Japanese panko breadcrumbs. Bake uncovered for 20 – 25 minutes or until the sides begin to bubble and top is nicely browned. Allow the mac and cheese to set for 5 minutes and garnish with extra cilantro (if desired) before serving.