Montezuma Winery & Hidden Marsh Distillery
1 tsp. salt
½ tsp. ground cumin
½ tsp. garlic powder
½ tsp. dried basil
½ tsp. dried thyme
½ tsp. paprika
¼ tsp. pepper
1/8 tsp. cayenne peppe2 Tbsp. vegetable oil
3 quarts popped popcorn
In a small bowl, combine the first eight ingredients; set aside. In a small saucepan, heat oil over medium heat for 1 minute; add seasonings. Cook and stir over low heat for 1 minute. Place popcorn in a large bowl; add seasoning mixture and toss to coat. Serves 12
Swedish Hill Vineyard
Cajun Potato Soup
2 Tbsp butter
2 Tbsp olive oil
½ onion, diced
5 cloves garlic, minced
2 pounds Andouille sausage,
6 potatoes, cut into bite sized pieces
3 cups chicken broth
2 cups milk
1 ¾ cups heavy cream
2 tsp Italian Seasoning
1 bunch fresh spinach chopped
¼ cup grated Parmesan cheese
Heat butter and oil together in large stock pot over medium heat. Cook onion and garlic in butter and oil until onions are translucent, about 5 minutes. Add chopped sausage cook and stir another 5 minutes. Stir in the potatoes, cook and additional 15 minutes. Pour in chicken broth, milk, heavy cream and Italian seasoning. Bring to a simmer and cook 10-12 minutes until potatoes are tender. Mix in spinach and top with parmesan cheese.
Cobblestone Farm Winery & Viney ard
Corn & Crab Bisque
1 tablespoon vegetable oil
1 large onion, chopped
42 oz chicken broth
2 bay leaves
½ teaspoon cayenne pepper
½ teaspoon Cobblestone Farm Winery
Garlic & Herb Hot Sauce
2 cups whole kernel corn( 15oz can,drained)
1 can (10.75 oz) cream of celery soup
3 tablespoons flour
½ cup milk
16 oz crabmeat, flaked
salt and pepper to taste
Heat oil in a large pot over medium heat. Stir in onion; sauté until soft and translucent. Pour in chicken broth, and bring to a boil. Add bay leaves, cayenne pepper, Cobblestone hot sauce, corn and celery soup. Reduce heat to low and simmer soup 7-10 minutes. Place milk in a separate saucepan and stir in flour until roux forms and is smooth. Add roux to soup and continue to cook on low heat, stirring constantly until soup thickens. Stir in crabmeat. Season with salt and pepper if desired. Simmer 5 to 8 minutes more until warmed through.
Knapp Winery & Viney ard Restaurant
Chef John McNabb
Spicy Jambalaya Dip
½ lb. Andouille or Chorizo sausage, casing removed
½ lb. cooked shrimp chopped
1 cup crushed tomatoes
¼ cup. chicken stock
1 small red onion small diced
3 ribs. celery small diced
1 bell peppers small diced
2 t. fresh parsley finely chopped
2 t. Tabasco
½ t. paprika
1 ½ T. minced garlic
1 carrot (small) finely chopped
1 ½ T. olive oil
1 t. cayenne
½ pinch Saffron
½ t. crushed red pepper
1.5 lbs. cream cheese, softened
In a medium sauce pot over medium-high heat, break up and brown sausage until thoroughly cooked. Remove sausage from pot, saving rendered fat. Over medium-high heat, add oil and reserved fat. When oil and fat is hot, add onions, carrot, celery and bell pepper and sauté until ingredients are soft. Add garlic and saffron to the sautéed mixture and sauté 2 additional minutes. Add tomato, chicken stock, paprika, parsley, Tabasco, cayenne, and crushed red pepper and bring to a simmer, occasionally stirring. Sauce will start to thicken. Simmer for 10 minutes. Turn off heat and let mixture cool slightly. Add shrimp and sausage to mixture and stir to incorporate. Add softened cream cheese and mix thoroughly. Serve warm with crusty baguette. Pairs well with Knapp Seyval Blanc or Pasta Red Reserve.
Goose Watch Winery
Cajun Red Beans and Rice
2 cups water
1 cup uncooked rice
1 package kielbasa, chopped
1 onion, chopped
1 tsp cajun seasoning
1 green pepper chopped
1 clove garlic, chopped
2 15 oz can kidney beans, drained
1 16 oz can whole peeled tomatoes,chopped
½ tsp oregano
salt and pepper to taste
In saucepan bring water to a boil, add rice and stir. Reduce heat, cover and simmer for 20 minutes. In largeskillet over low heat cook sausage for 5 minutes, stir in onion, green pepper, garlic, Cajun seasoning and sauté until tender. Pour in beans, tomatoes and juice, season with oregano, salt and pepper. Simmer uncovered for 20 minutes, serve with rice.
Buttonw ood Grove Winery
Mardi Gras Pecan Praline Cheesecake
1/2 cup pecans, blitzed up in the food processor
1/2 cup crushed vanilla wafers
1/4 cup sugar
Enough melted butter to hold it all together (start
with 1/4 cup, but use butter, NOT margarine)Cake
3 packages 8oz Kraft Philly cream cheese roomtemperature
1 1/4 cup packed brown sugar
2 tbsp plain flour
pinch of salt
1 tsp good vanilla extract
1/4 cup broken-up pecans whole, pretty pecans for garnish
1 cup packed brown sugar
3/4 cup water
1/4 cup broken-up pecans
1 tsp. butter
Mix all ingredients for the crust, maybe with a bit more melted butter. Press into a wax paper lined 9 inch springform pan and bake at 350°F for 10-12 minutes, or until browned a bit. Cool. I n a large bowl of a mixer, beat cream cheese and brown sugar until fluffy, about 5 minutes. Stir in the flour and salt, and add the eggs, one at a time, beating well after each addition. Stir in the vanilla and the pecan pieces. (You can do this while the crust is cooking, but let the crust cool down some before pouring the filling.) Pour into the prepared crust and bake at 350°F for 445 -50 minutes, or until a toothpick inserted into the middle comes out clean. Remove from oven and press whole pecans around the edge to form a pretty ring like a pecan pie. Allow to cool about 30 minutes before adding topping. I n a medium sauce pan, combine the remaining brown sugar and the 3/4 water. Cook over a medium heat until a gooey praline forms, about 10 minutes (I use a glass of ice water to test it... when a bit of the praline forms a soft ball at the bottom of the glass, remove the pan from the heat.) Stir in the pecan and the smidgen of butter, then pour this over the cake, allowing it to run into the cracks and valleys. Refrigerate in the pan at least 4 hrs, but preferably overnight. Take it out about 30 minutes before serving. Remove the spring form side of the pan, but leave the cake on the base. Transfer it to a large round plate.
Cayuga Ridge Estate Winery
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
2-3 Tablespoons pimentos
1 teaspoon grated onion
cracked black pepper
Combine all ingredients in food processer and blend.. This can be used as a dip, or topping for burgers!! Enjoy!1 3oz. cream cheese, room temperature
Thirsty Owl Wine Co.
Baguette or Crusty Roll (can be toasted)
Sliced Roast Beef
Sliced Cheddar Cheese
Hot Sauce (optional)
Layer on baguette or roll (serve room temp)
1 pound dried black-eyed peas
2 small smoked ham hocks or meaty ham bone
2 medium onions, divided
3 large cloves garlic, halved
1 bay leaf
1 cup long-grain white rice
1 can (10 to 14.5 ounces) diced tomatoes
with chile peppers, juices reserved
1 medium red bell pepper, chopped
1/2 green bell pepper, chopped
3 ribs celery, chopped
1 jalapeno or serrano pepper, minced
2 teaspoons Cajun or Creole seasoning
1/2 teaspoon dried thyme leaves
3/4 teaspoon ground cumin
3/4 teaspoon salt
4 green onions, sliced
I n a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic. A dd 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes. \ Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.
Sheldrake Point Winery
Produced by Chef Samantha Buyskes
3 1/2 Tablespoons butter
6 Tablespoons flour
In a medium size pot melt the butter
and add the flourCook on low until the butter and flour has turned from white to a dark chocolate brown.
2 1/2 quarts water
2 bay leaves
1 hot pepper
1 1/2 tsp dried thyme
2 tsp’s salt
1/2 tsp black pepper
1/2 tsp Tabasco
In a separate pot simmer all these ingredients together then strain.
3 Tablespoons oil
2 cups white onions diced medium
1 1/2 cups green onions
1 cup celery
|3 garlic cloves
1 jalapeno sliced with seeds
Sauté in a medium size sauté pan until the onions are translucent.
4 cups diced tomatoes with juice
4 cups fresh or frozen okra
3 Tablespoons bacon fat
In a small pot place all these ingredients and simmer for 15-20 minutes
1 chicken 3-4 pounds, roasted, cooled, and stripped all the meats off the carcass
1 pound of Andouille sausage cooked, cooled and sliced
1/2 pound peeled, raw shrimpRice
4 1/2 cups water
2 1/2 cups rice
1 1/2 tsp’s salt
4 Tablespoons butter
Pre cooked and ready to serve with Gumbo when it’s ready.
1. Cook the roux.
2. Slowly whisk in the strained stock.
3. Add the aromatic vegetables, thickener and meat.
4. Simmer stove stop for an hour and then serve over the rice.
Turkey and Sweet Potato Gumbo
2 teaspoons vegetable oil
1 pound skinless, boneless turkey meat, trimmed and cut into 1-inch pieces
1 pound hot Italian-style turkey or pork sausagelinks, casings removed
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
4 garlic cloves, minced
1/2 cup all-purpose flour
2 cups peeled cubed sweet potato
1 teaspoon dried thyme
1 teaspoon dried oregano
3 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can diced tomatoes
1 bay leaf
1/2 teaspoon hot pepper sauce
Heat vegetable oil in a large pot over medium heat, and cook and stir the turkey pieces until browned and no longer pink in the middle, about 10 minutes. Set the turkey aside. In the same pot, place the sausage, and break into chunks with a spatula. Cook and stir the sausage until browned and crumbly, about 10 minutes. Stir the onion, celery, and green pepper into the pot. Continue to cook and stir until the onions are translucent, about 5 more minutes. Mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour. Cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes. Mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes. Stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. Discard the bay leaf before serving. Serve with Nautie Miss Chevious wine and crusty bread.
Bellwether Hard Cider
Hard Cider Beignets
1 pkg active dry yeast
1 1/2 cups warm water (105?)
1/2 cup sugar
1/2 cup nonfat dry milk powder
1 tsp salt
1 cup of Bellwether Original
1/4 cup soft shortening
7 cups all-purpose flour
Oil for frying
Confectioners’ powdered sugar
In a large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, dry milk powder, salt, eggs and hard cider. Blend with beater. Add 4 cups of flour; beat smooth. Add shortening; beat in remaining flour. Cover with plastic wrap and chill overnight. Roll out on floured board to 1/8 inch thick. Cut into 2 1/2 inch squares. Deep fry at 360? for 2-3 minutes until lightly browned on each side. Drain on paper towels and sprinkle heavily with powdered sugar. Serve hot.
Americana Vineyards & Crystal Lake Cafe
6 cups water
1 ½ cups quick grits
3 tablespoons butter
½ cup shredded cheddar
Salt and pepper to taste
Cajun BBQ sauce
1 stalk chopped celery
1 chopped green pepper
½ chopped white onion
2 cups ketchup
1 tablespoon Old Bay seasoning
½ cup Worcestershire
½ cup Frank’s Red Hot
½ cup brown sugar
salt and pepper to taste
Your favorite smoked andouille sausage
Bring 6 cups of salted water to a boil. Turn the heat down tomedium and slowly whisk in the grits. Whisk continually until the grits start to thicken and add 3 Tablespoons of butter. When the butter is fully incorporated, add the cheese and whisk until it melts. Season with salt and pepper to taste. Transfer grits to a greased baking sheet and refrigerate until firm. (You can put them in the freezer as well, but keep an eye on them so they don’t freeze solid.) Cut into squares and line them up on another greased baking sheet and bake in a 350 degree oven until browned and crisp on the outside.
Saute celery, pepper and onion until soft and translucent. Add the remaining ingredients, stirring often, until brown sugar is fully melted. Season to taste with salt and pepper.Let the saucecool slightly and puree in a food processoror blender. (If you like your sauce chunky, skip this step.)The andouille can either be grilled whole and sliced orsliced and simmered in the sauce. Take a grits “cracker”and a slice of andouille, top with sauce and enjoy!Grits Crackers
Six Mile Creek Vineyard
GOLDEN SWEET CORNBREAD
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1/3 cup vegetable oil
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into preparedpan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
King Ferry Winery
1 cup (2 sticks) unsalted butter, roomtemperature
3/4 cup (packed) light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup semisweet chocolate chips
1 cup white chocolate chips
1 cup chopped pecans
1 teaspoon cinnamon (for tossing)
1/2 teaspoon chili powder (for tossing)
With an electric mixer, beat butter and sugars until combined. Beat in eggs 1 at a time. Add vanilla. Sift next 6 ingredients together. Gradually add dry sifted ingredients to butter mixture, beating until just blended. In a separate bowl combine white and semisweet chocolate chips and chopped pecans. toss chips and pecans with 1 teaspoon of cinnamon and the chili powder. Carefully stir tossed chips and nut mixture into dough until just combined. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Drop dough by rounded tablespoonfuls 1 1/2 inches apart on prepared cookie sheets. Bake 10 minutes. Turn trays around halfway through baking. When done, remove from oven. Let stand on sheets 3 to 5 minutes. Transfer cookies to racks and cool completely.
Long Point Winery
1 1/2 lbs boneless skinless chickenbreasts
4 cups unsalted chicken stock
1/2 lb hot sausage
3 tablespoons olive oil
1/4 cup flour
1 cup sliced okra ( frozen is okay)
1 medium onions, chopped
3 stalks celery, chopped
1 green bell peppers, chopped
2 cloves garlic, minced or pressed
1 (14 1/2 ounce) cans whole tomatoes,undrained
1 cup spicy hot V8
1/2 cup diced onions
2 bay leaves
2 teaspoons Worcestershire sauce
3/4 teaspoon thyme
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne
3 -5 dashes Tabasco sauce or 3 -5 dashes
Louisiana hot sauce (optional)
1. Boil chicken in stock, reduce heat and simmer until very tender.
2. Remove chicken and reserve stock.
3. Let chicken cool, then shred it.
4. In a large dutch oven, brown the sausage over med-low heat.
5. Remove the sausage and put it with the chicken, leaving the rendered fat in the pan.
6. Add the oil to the fat (use more or less than the 3 T. depending on how much fat you have from the sausage. You need about 1/4 c. altogether.) Allow the oil/drippings to heat up over med-high setting.
7. Add the flour and stir constantly until it becomes a mediumbrown color.
8. When it is brown, turn off the heat and quickly add the okra, onion, garlic, celery, and bell pepper.
9. Allow the sizzling to stop.
10. Slowly pour in the stock, stirring well.11. Add the tomatoes, V-8 juice, green onions, bay leaves, Worcestershire sauce, thyme, salt, cayenne, black and white peppers, and bring to a boil over high temperature setting.
12. Reduce heat and simmer 45 min.
13. Add the chicken and sausage and allow to heat through.
14. Adjust the seasoning as necessary and add the hot sauce if you want a little extra heat.
15. Serve over rice.