2012 Say Cheese Recipes

2012  Say Cheese  Event Recipes

Montezuma Winery & Hidden Marsh Distillery
Finger Lakes Dexter Creamery
Herbed Kefir-Feta

Herbed Kefir-Feta
(a probiotic cheese, best to eat uncooked)
A drizzle of extra virgin olive oil
Sprinkle of fresh ground pepper
Sea salt
Dried Sicilian herbs
Served with crackers

Swedish Hill Vineyard
Muranda Cheese Company
Checkerboard Cheddar Quiche

3 eggs
2 cups grated Muranda
Checkerboard Cheddar
1/2 lb. crisp bacon
1 cup of cooked peppers & onions
1 unbaked pie shell
Mix eggs, evaporated milk& cheese together. Add 1/2 lb crisp bacon and 1 cup cooked peppers and onions. Pour into unbaked pie shell. Bake at 425º for 15 minutes, reduce temperature to 350º and continue baking for 30 minutes.

Varick Winery (Cobblestone Farm Winery & Vineyard)
Shtayburne Cheese Company
Garlic Chowder

2 medium potatoes
2 carrots
1 celery stalk
1 small onion
1/2 bell pepper
1/4 cup butter
1/3 cup flour
1(14 1/2 oz) can chicken broth
2 cups milk
1/2 tsp salt
1/2 tsp pepper
2 (8 oz ) bars Shtayburne Garlic Cheddar
4 bacon slices, cooked and crumbled Peel and cube potatoes. B oil until soft. Scrape and thinly slice carrots: finely chop celery, onion, and green pepper. In separate pan melt butter over medium-high heat: add vegetables, cook until tender. Add flour, cook, stirring contantly, 1 min. Stir in chicken broth and milk: cook 5 min or until mixture is slightly thickened and bubbly. A dd potatoes, shredded cheese, pepper and salt, stirring until well blended. Sprinkle with crumbled bacon.

Knapp Winery
Lively Run Goat Dairy
Caramelized Onion Chèvre Spread

Ingredients:
1 lb Lively Run Chèvre
2 tbsp butter
1 small onion
2 tsp fresh tarragon
Freshly ground black pepper to taste First, finely dice the onion. Next, melt the butter in a small skillet over low to medium heat. Once the butter is melted, add the onions to the skillet and caramelize them over low to medium heat. This should take at least 15 minutes and should be done slowly so as not to burn the onions. Feel free to add more butter if necessary. Add freshly ground black pepper to taste to the onions. Once the onions have caramelized, remove them from the heat and set them aside to cool. In a mixing bowl, mix the cheese with the tarragon. Add the caramelized onions and slowly fold them into the cheese. Add salt and pepper to taste. This is a great recipe to experiment with. Feel free to try other herbs or spices. This makes a delicious spread for bagels or to put on crackers and can also be used as a stuffing for Ravioli or
other pasta.

Goose Watch Winery
Sunset View Creamery
Appetizer Cheese Bake

1 egg, lightly beaten
1 cup mayonnaise
1/8th tsp. black pepper
3 cups finely shredded Deep Seneca
aged cheese (approximately 1/2 -3/4 lb)
1 onion, finely chopped
Preheat oven to 325 degrees. Spray a 1 qt. baking dish with cooking spray. In a bowl, mix the egg, mayonnaise, and pepper. Stir in the Cheese and onion,V and transfer to the prepared dish Bake for 25 minutes in preheated oven, until golden brown.

Buttonwood Grove Winery
Jerry Dell Farm & Farm Store
Three Cheese Fondue

1 large clove garlic, sliced in half
lengthwise
3/4 cup Buttonwood Grove Dry Riesling
4 oz. mozzarella, shredded
4 oz. aged Gouda cheese, shredded
4 oz. Jerry Dell Farm cheddar, shredded
1 TBSP. cornstarch
2 TBSP. Kirsch (optional)
Freshly ground black pepper
Freshly grated nutmeg
Rub the inside bottom of a fondue pot or enameled cast-iron casserole with the cut sides of the garlic halves, then discard the garlic. Put the pan over high heat and immediately add the wine, stirring and scraping with awooden spoon to dissolve the garlic residue. In a mixing bowl, toss the three cheeses togetherwith the cornstarch, until evenly combined. Reduce the heat under the pot or casserole to low and add the cheese-cornstarch mixture. Stir continuously in a zig zag motion until the mixture is thoroughly melted and smooth. Stir in the Kirsch (optional) and season with a little freshly ground black pepper and just a small pinch of nutmeg. Carefully transfer the pot or casserole of fondue to the table, placing it above a gentle tabletop heat source that will keep the fondue warm during eating. Serve the fondueimmediately., Serve with crusty bread or toasted bread cubes, blanched vegetables like broccoli or asparagus, ham or sausage chunks, apple slices.

Cayuga Ridge Estate Winery
Lively Run Goat Dairy
Seneca Blue Moon and Chancellor Spread

1 lb Lively Run Seneca Blue Moon Cheese
1/2 to 1/3 cup Cayuga Ridge Estate Chancellor
1 stick unsalted butter, softened
1/2 cup chopped Walnuts
First, preheat your oven to 350 degrees. Then, spread out the chopped walnuts on a baking sheet and place them in the oven to toast for 15 minutes, or until brown and toasty. While the walnuts are toasting, put the cheese and the softened butter into the bowl of a food processor and spin until well blended. Slowly begin adding in the wine until the desired texture is reached. More wine will result in a softer, more spreadable texture; less will result in a firmer texture. Remove the cheese mixture from the food processor and slowly stir in the toasted walnuts. Serve on crackers or on pieces of toasted baguette. Feel free to experiment with this recipe by adding spices or substitution different nuts.

Thirsty Owl Wine Co.
4 Tin Fish Farm
Strawberry Bruschetta


Ingredients:
1 cup strawberries, hulled and diced
1 Tbsp. sugar
1 French baguette, sliced
4 oz. of 4 Tin Fish Farm Chevre
1 Tbsp. olive oil
2 tsp. balsamic vinegar|
¼ cup minced basil leaves
Freshly ground black pepper
Directions:
Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries macerate for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked  pepper, to taste.

Hosmer Winery
Finger Lakes Farmstead Cheese Company
Bier Meck Cheese Puffs

½ c (1 stick) butter
1 cup water
1/2 teaspoon salt
1 cup all purpose flour
4 large farm fresh eggs
1 cup (4 ounces) grated Bier Meck Cheese
2 teaspoons chopped fresh thyme (or rosemary)
Freshly ground pepper
Directions:
1.
In a medium-sized saucepan, combine water, butter and salt, and bring to a boil over high heat.
2. Reduce the heat to medium and add the
flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir as the dough will be rather thick. Continue to cook for a couple minutes.
3. Remove the pan from the heat and let cool for a couple of minutes. Stir to help the dough cool more evenly. (The dough should be warm, but not so hot that that the eggs cook as they hit the dough.)Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. (Do this part in a mixer if you want, or by hand with a wooden spoon.) The dough should become rather creamy.
4. Stir in the grated cheese, thyme, and a few grinds of pepper.
5. Preheat oven to 425°F. Spoon out small balls (about a heaping tablespoon) of dough onto a parchment-lined (or greased) baking sheet, with at least an inch separating the spoonfuls. Bake for 10 minutes at 425°F. Lower heat to 350°F and bake another 15-20 minutes, until puffed up and lightly  golden. Serve immediately. Makes about 2 dozen.

SHELDRAKE POINT WINERY
Muranda Cheese Company
Spinach Appetizer Bars

4 Tbsp. butter
4 eggs
1 c. milk
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. baking powder
1 lb. cheddar cheese grated
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 small onion chopped
Cooking Instructions:
Melt butter in a 9x13 inch pan. Mix remaining ingredients together and spoon intopan. Bake at 350 degrees for 35 minutes. Cool slightly before cutting.

Lucas Vineyards
Sunset View Creamery
Macaroni & Cheese

1 stick of butter (do not substitute
margarine)
1 cup flour
1 ½ qts. of milk (we use whole milk, not reduced fat)
1 ½ lbs. sharp or extra sharp cheese (Deep Seneca or Deep and Samurai mixed)
1 ½ lbs elbow macaroni
Salt and pepper to taste
Melt the butter in a pan, stir in the flour to make a thick roux. Add the milk and stir until bthickened. Add cubed or shredded cheese to the thickened milk mixture and stir until cheese is melted—add salt and pepper if desired. In the meantime, boil the macaroni in SALTED water until tender. Drain. Pour the cheese sauce over the macaroni and put into large crockpot or bake if desired. Serves 4-6 very hungry people. (the salted water adds flavor to the macaroni)

Bellwether Hard Cider
Keeley’s Cheese Company
Keeley’s Reserve Cheese and Ale Soup

2 cups cauliflower or broccoli florets
1 Tbsp butter
1/2 cup chopped onion
1 garlic clove, minced
1 tsp Worcestershire sauce
12 oz. Brown or Pale Ale
14 1/2 oz. of chicken broth
3 Tbsp cornstarch
2 cups half and half
2 cups shredded/crumbled Keeley’s
Reserve Across the Pond cheese
Put the cauliflower in a small saucepan with enough water to cover it. Cook over medium heat until tender, 5 to 10 minutes. Drain. Melt the butter in a large pot over medium heat. Add the onion, garlic and Worcestershire sauce. Stir occasionally and cook until the onion is tender and translucent. Add the Newcastle Brown Ale and bring it to a boil. Add the chicken broth and let it come back to a boil before stirring in the cauliflower. Combine the cornstarch and three Tbsp of water in a small bowl. Let dissolve and set aside. Stir in the cheddar and half and half into the soup until the cheese is melted. Add the cornstarch mixture and continue stirring until the soup thickens. Serve with croutons.

Americana Vineyards & Crystal Lake Cafe
Kenton Cheese Company
Apple Onion Chutney with Brie

3 Tablespoons olive or vegetable oil
3 medium sized onions, sliced
6 apples, peeled, cored and sliced
1/4 cup brown sugar
1/4 cup cider vinegar
1 Tablespoon mustard seeds salt to taste
Kenton Brie Crackers
Heat the oil in a large skillet over medium heat. Add onions and apples and lightly saute until onions begin to caramelize andapples begin to soften. Add brown sugar, cider vinegar, mustard seeds and a pinch of salt. Reduce heat and simmer until the liquid is absorbed and the apples and onions are soft and brown. Stir frequently to keep from burning. Taste and season with salt, if desired. Place a slice of Kenton Brie on a cracker with a dab of chutney.

Six Mile Creek Viney ard
Snow Farm Creamery
Spinach Feta Risotto

Ingredients:
3 cups sliced baby bella mushrooms
1 garlic clove, minced or pressed
¼ cup olive oi
1 Tablespoon chopped fresh dill or thyme
2 Tablespoons plus ½ cup dry white wine
¼ teaspoon salt
ground black pepper to taste
5 cups vegetable stock
½ 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
Serves: 4-6
Directions:
In a saucepan on medium heat, sauté the mushrooms and garlic in 1 tablespoon of the oil for about 5 minutes, until the mushrooms are softened and most of the moisture 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 on medium-high heat, sauté the onions in the remaining 3 tablespoons of oil for about 5 minutes, until golden brown. Add the rice and stir with a wooden spoon until the grains are coated with oil. Add the ½ cup of wine and cook, stirring constantly, 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. Continue until all of the stock is used and the rice is tender but still al denté, about 25 minutes. When the rice has absorbed all of the stock, add the spinach, cover, and cook for 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 sautéed mushrooms. *This recipe is from the Moosewood Restaurant cookbook entitled, “New Classics”, page 241*

Treleaven by King Ferry Winery
Keeley’s Cheese Company
Toasted Bruchestta with Across the Pond Cheese

2 baguettes, freshly sliced
10 oz. Keeley’s Across the Pond Cheese, sliced
olive oil
Bruschetta Topping:
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped
Salt and freshly ground black pepper to taste
Parboil tomatoes, then skin and quarter them. Combine tomatoes and remaining bruschetta ingredients. Preheat oven to 450° with rack on top slot. Arrange baguette slices on greased baking pan. Drizzle olive oil over the top of the bread. Toast in oven for 5-6minutes. Remove from oven, place one tablespoon of bruschetta topping and one slice of Across the Pond Cheese on each baguette slice. Place back in the oven for 2-3minutes longer. Serve warm.

Long Point Winery
Muranda Cheese Company
Fiesta Cheddar Dip
Shred Muranda Fiesta Cheddar

1 - 8oz. package Muranda Fiesta Cheddar
1 - 8oz. package Cream Cheese
8oz. container of chunky salsa
put all three ingredients in a crock pot on low.  Stir occasionally. Serve with nacho chips.