2012 Wine & Herb Event Recipes

Montezuma Winery & Hidden Marsh Distillery
Basil Pasta Salad

2 cups uncooked tri-color spiral pasta
2 cucumbers, chopped
10 cherry tomatoes, quartered
1/2 cup pitted black olives, sliced
1 cup Italian-style salad dressing orvinaigrette dressing (below)
¼ cup fresh basil, julienned
Vinaigrette Dressing:
¼ cup red wine vinegar
1 Tablespoon lemon juice
2 cloves garlic, crushed
Salt and pepper to taste
2/3 cup extra-virgin olive oil
Whisk together the vinegar, lemon juice, garlic, salt, pepper, and olive oil. Set aside. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to a boil. Cook uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink. Combine cooked and cooled pasta with the cucumbers, tomatoes and olives in a large bowl. Pour dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving. Add fresh basil leaves to salad and mix before serving. Makes 8 servings.


Purple Ruffles Basil Herb
Plant in Sun (at least 6 hrs of sun)
Space 18-26" (46-66cm) apart
Grows 18-24" (46-61cm) tall
by 18-24" (46-61cm) wide
Frangrant plants are great for herb
gardens or adding scent to mixed combinations.
Consistent harvesting will encourage more branching and discourage flowering.

Swedish Hill Vineyard
Mexican Chicken Soup

1 Tbsp. olive oil
½ cup minced onion
2 cloves garlic, chopped
2 tsp chili powder
½ tsp cumin
½ tsp oregano
4 cups water
1 can condensed tomato soup
1 cup salsa
4 cups shredded cooked chicken
1 tsp dried parsley
3 chicken bouillon cubes
1 14 oz can black beans, rinsed and drained
2 cups frozen corn
½ cup sour cream
¼ cup chopped fresh cilantro
Suggested Toppings:   Corn tortilla chips, Monterey Jack cheese, fresh cilantro and sour cream
Heat oil in large saucepain over medium heat. Add minced onions & cook until softened, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook stirring for one minute. Stir in water, tomato soup, diced tomatoes, salsa, shredded chicken, parsley and bouillon cubes. Bring to a boil, reduce heat and simmer five minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer 20 to 30 minutes. Serve soup with suggested toppings if desired.
 

Santo Cilantro Sativum HerbPlant in Sun (at least 6 hrs of sun)
Space 12-18" (30-46cm) apart
Grows 12-24" (30-61cm) tall
Pinch back young plants an inch or so to encourage fuller, bushier plants. Snip off the top part of the main stem as soon as it appears to be developing flower buds or seedpods. Cilantro has a short life cycle and bolts quickly (develops seed) in hot weather. Once it sets seeds, the plant quickly starts to degrade.

Cobblestone Farm Winery & Vineyard
Corn and Cheddar Chowder

3 tablespoons of olive oil
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
½ teaspoon cumin
½ teaspoon dried sage
3 Tablespoons all-purpose flour
2 cups chicken stock
1 ½ cups milk
1 3/4 cups canned corn, drained (15 oz can)
2 Tablespoons chopped parsley
2 Tablespoons chopped fresh chives
2 cups shredded cheddar cheese
Salt and pepper to taste
In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin and sage. Sauté about 5 minutes, until the onion is tender.
Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
Mix the corn, parsley, and chives intov the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the cheddar cheese until melted and blended. Season with salt and pepper.
 

Herb Salvia- Sage
Plant in Sun (at least 6 hrs of sun)
Space 24-36" (61-91cm) apart
Grows 18-24" (46-61cm) tall
by 14-18" (36-46cm) wide
Use a well-drained, soilless media and place in full light with shade from the heat of the sun. Apply a balanced liquid fertilizer monthly.

Knapp Winery & Vineyard Restaurant
Tarragon Spiked Pea and Spinach Soup

Ingredients:
3 cups fresh or frozen peas
2 1/2 cup vegetable stock
1/2 cup Knapp Dry Riesling
2 Tbsp. fresh tarragon, finely chopped
1 1/2 tsp. ground ginger
1 1/2 Tbsp. vegetable oil
1/2 cup yellow onion, chopped
3 cloves of fresh garlic, minced
2 cups chopped baby spinach, tightly packed
1 pint heavy cream
Salt and pepper to taste
Directions:
In a large sauce pot, add peas, stock, Dry Riesling, tarragon and ginger. Bring to a simmer for 10 minutes, let cool. In a medium sautee pan over med-high heat, heat oil for sautee. Add onions to pan and sauté until translucent. Add garlic to onions, sauté for 2 additional minutes. Add spinach to sauté mix and wilt. Deglaze pan with Dry Riesling and add to boiled pea mixture. In a food processor or blender, puree cooled mixture
in small batches until smooth. At this point, you may want to pass pureed mixture through a fine mesh sieve for a very smooth consistency. Add pureed mixture back into saucepot and bring to a simmer, add heavy cream and stir to incorporate. Season with salt and pepper to taste. You may serve this soup hot or cold, alone or topped with sour cream, fresh chopped tarragon, or mint chiffonade. Serve with a glass of Knapp
Dry Riesling or Pasta White.
 

Tarragon
(Artemisia Dracunculus Sativa)

Plant in Sun (at least 6 hrs of sun)
Space 18-24" (46-61cm) apart
Grows 18-36" (46-91cm) tall
by 14-18" (36-46cm) wide
Sow seed in containers in a cold frame in autumn or spring. Grow in well-drained, fertile soil in full sun.

Goose Watch Winery
Sesame Chicken Pasta Salad

1 12 oz. package pasta
¼ cup sesame seeds
¼ cup olive oil
¾ cup soy sauce
½ cup white wine vinegar
3 ½ Tbsp. sugar
2 cups cubed cooked chicken
½ cup chopped fresh parsley
½ cup chopped celery
2 cups chopped fresh spinach
Boil pasta until al dente, drain. Heat oil in small skillet over medium low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar and sugar. Pour dressing into a sealable container and set aside. In large bowl mix pasta, cooked chicken and 1 cup dressing (reserve remaining dressing). Cover salad and refrigerate overnight. Before serving combine parsley, celery and spinach. Toss with remaining dressing.
 

Italian Giant Herb Parsley
Plant in Sun (at least 6 hrs of sun)
Available as Organic Seed. Large, flat, dark green leaves with unique flavor.
Strong-stemmed, productive. 24-36 in. (60-90 cm). Plant in a sunny area and water regularly.

Buttonwood Grove Winery
Chocolate Panna Cotta with Berry Coulis

2 envelopes unflavored gelatin
3 3/4 cups chocolate soy milk (we use Silk)
1 1/2 tsp. powdered Stevia
pinch of salt
2 tsp. vanilla
Berry Coulis
1 cup fresh or frozen berries of your choice.
pinch of salt
Stevia to taste
Sprinkle gelatin over 3/4 cup of the milk in asmall bowl and set aside to soften and bloom (about 5 - 10 minutes). Combine remaining milk, Stevia and salt in a saucepan. Bring to a boil. Remove from heat and whisk in vanilla and gelatin mixture. Whisk until gelatin is completely dissolved. Pour into glasses. Cover and chill for 4 hours before serving. Will keep well in refrigerator up to 3 days. Serve with fresh berries, mint or berry coulis. Serves 4. Add salt to berries in a saucepan and cook on medium to medium high heat until berries break down and can be easily mashed. Mash berries through a strainer, then sweeten to taste with Stevia. This is a simple recipe similar to a chocolate pudding and is a perfect dessert for those who are lactose intolerant or diabetic!
 

Herb Stevia Sweet Leaf
Plant in Sun (at least 6 hrs of sun)
Grows 18-30" (46-76cm) tall
Leaves are 30 times sweeter than sugar.
Single plant yields up to 0.5 lb (0.2 kg) of dried leaf. Stevia is vulnerable to cold temperatures, so set the plants out at least 2 weeks after your usual last frost date. Harden plants for 4 to 6 days before transplanting by placing outdoors in a protected area. Bring indoors on cold nights. A little mulch around new plants will prevent rapid drying on sunny days.

Cayuga Ridge Estate Winery
Rosemary Lemon Short Breads

1 cup butter (softened)
1/3 cup white sugar
2 cups all-purpose flour
grated rind of one lemon
1 Tablespoon chopped fine rosemary (soft leaves only)
Directions:
Cream butter. Add sugar gradually & cream together. Add flour slowly. Add lemon rind and rosemary. When a stiff dough is formed, turn out onto a floured board. Roll our ¼ inch thick, adding a little flour each time rolled. Cut into desired shapes. Place on ungreased baking sheet, or parchment lined sheet, and bake in a 325 oven for 10 minutes. Serve with Cayuga Ridge Estate Peach Essence! Enjoy!
 

Herb Rosemary
Plant in Sun (at least 6 hrs of sun)
Space 8-24" (20-61cm) apart
Grows 24" (61cm) tall
A very versatile herb, rosemary makes a beautiful ornamental plant, as well as a great culinary seasoning. Clip individual rosemary leaves or stem tips as needed. Water as needed all season to keep soil evenly moist, keeping your eye out for the first sign of wilt. Wilting is a sure sign that your rosemary needs water. Feed with a vegetable fertilizer to ensure your bountifulharvest.

Thirsty Owl Wine Co.
Old “THYME” Macaroni Salad

6 Servings:

2 cup dry elbow macaroni
Thyme Mayo
1/2 cup garlic
1/4 cup diced celery
1/8 cup diced red onion
1/4 cup relish
2 Tbsp Dijon mustard
2 Tbsp whole grain mustard
2 Tbsp sour cream
2 Tbsp chopped thyme
2 Tbsp chopped parsley
Dash hot sauce
Salt and pepper
Cook the macaroni in water steeped with a bunch fresh thyme in cheese cloth. Rinse and drain. Prepare the  Thyme Mayo by adding all ingredients and mix. Mix the Thyme mayo with the macaroni and serve.
 

Herb Thyme Citriodorus Aureus
Plant in Sun (at least 6 hrs of sun)
Space 6-9" (15-23cm) apart
Grows 9-12" (23-30cm) tall
by 15-18" (38-46cm) wide
Grow in well-drained, neutral to alkaline soil in full sun.

Hosmer Winery
German Potato Salad

6 servings
Boil in salted water until tender:
2 pounds waxy potatoes
Drain, peel, and slice.
Cook in skillet: 4 slices bacon, minced,or 2 Tablespoons bacon drippings.Remove bacon from pan and set aside.
Add to the bacon drippings:
¼ to ½ cup chopped onion
¼ cup chopped celery
¼ cup chopped dill pickle
In a small saucepan, heat to a boil
¼ cup water or chicken broth
1/3 cup cider vinegar
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon paprika¼ to ½ teaspoon dry mustard
Combine all the ingredients in skillet and fold into the potatoes.Serve at once warm, garnish with chopped parsley or chives.
 

Dill Herb
Plant in Sun (at least 6 hrs of sun)
Space 2-4" (5-10cm) apart
Grows 36" (91cm) tall
Water as needed all season to keep soil evenly moist, keeping your eye out for the first sign of wilt. Wilting is a sure sign that your dill needs water. Feed with a vegetable fertilizer to ensure your bountiful harvest.

Sheldrake Point Winery
Smoked Trout, Lemon Balm
and Herbed Cream Cheese

1 ½ cups flaked trout
8 oz cream cheese
4 oz feta cheese
2 Tbsp lemon juice
2 Tbsp horseradish
2 Tbsp’s fresh lemon balm chopped
1 Tbsp fresh thyme chopped
1 loaf of baguette
Serves 6 - Created by Chef Samantha Buyskes
Simply Red Events and Culinary Center - www.simplyredculinary.com
Place all ingredients in a food processor and blend until smooth.
Place in a bowl. Serve with sliced baguette and your favorite bottle of Finger Lakes wine.
 

Herb Lemon Balm
Plant in Sun (at least 6 hrs of sun)
Strong, lemon-scented foliage. 13 in. (35cm).
Plant in a sunny area and water regularly.

Lucas Vineyards
Spicy Roast Chicken with Tomatoes and Marjoram

Ingredients:
1 28oz can petite diced tomatoes
¼ cup olive oil
5 garlic cloves finely chopped
1 ¼ teaspoons dried crushed red pepper
2 Tablespoons chopped fresh marjoram
4 chicken breasts (bone-in with skin)
Salt & Pepper
Directions:
Preheat oven to 450F. Preheat grill to high. In a large bowl, combine tomatoes, garlic, red pepper, 1/8 cup olive oil and 1 Tablespoon marjoram. Coat the bottom of a 9x13 baking dish with remaining olive oil. Grill chicken, skin side down, to get dark grill marks, about 3- 5 minutes. Flip chicken and grill for another 3-5 minutes. (This is to seal in the juices, improve presentation and add a slightly smoky flavor.) Transfer grilled chicken to oiled baking dish, skin side up. Pour tomato mixture over and around chicken. Do not completely cover chicken with tomato, the exposed skin will get slightly crispy and brown. Baste chicken with tomato mixture once during time in oven. Roast chicken until internal temperature is 165F, about 35 minutes. Before serving, sprinkle with remaining marjoram. Serve with Lucas Blues wine. Serves 4
 

Sweet Marjoram Herb
Plant in Sun (at least 6 hrs of sun)
Space 6-8" (15-20cm) apart
Grows 12-24" (30-61cm) tall
Water as needed all season to keep soil evenly moist, keeping your eye out for the first sign of wilt. Wilting is a sure sign that your sweet marjoram needs water.

Bellwether Hard Cider
Strawberry Rhubarb Crumble Bars

Filling:
2 cups fresh or frozen unsweetened rhubarb,
cut into 1-inch pieces
2 cups sliced strawberries
Tablespoon lemon juice
1/2 cup sugar
2 Tablespoons cornstarch
Crust:
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions:
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes). Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside. Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake for 30 to 35 minutes or until golden brown. Cool completely and cut into bars.
 

Fresca Strawberry
Plant in Sun (at least 6 hrs of sun)
Space 10-14" (25-36cm) apart
Grows 3-4" (8-10cm) tall
by 10-12" (25-30cm) wide
When planting in the ground, mulch strawberry plants well to keep down weeds and conserve moisture. Water as needed all season to keep soil evenly moist. Feed with an all-purpose fertilizer to ensure your bountiful harvest

Americana Vineyards & Crystal Lake Café
Greek Pasta Salad

Salad:
1 lb. orzo, cooked according to package
instructions
1-14 oz. can chickpeas, drained and
rinsed
1 quart cherry tomatoes, quartered
1 c. diced seedless cucumber
½ c. pitted kalamata olives, halved
¾ c. crumbled feta cheese
½ c. diced red onion
salt and pepper, to taste
Combine all ingredients in large bowl and toss with vinaigrette. Season with salt and pepper.
Vinaigrette:
½ c. red wine vinegar
3 garlic cloves, minced
1 tsp. chopped fresh oregano
1 Tbsp. chopped fresh basil
½ tsp. dried marjoram
3 Tbsp. lemon juice
¾ c. extra virgin olive oil
Salt and freshly ground black pepper, to taste
Combine all ingredients for vinaigrette and whisk together. Set aside.
 

Herb Oregano Common
Plant in Sun (at least 6 hrs of sun)
Space 12" (30cm) apart
Grows 36" (91cm) tall
Water as needed all season to keep soil evenly moist, keeping your eye out for the first sign of wilt. Wilting is a sure sign that your oregano needs water. Feed with a vegetable fertilizer to ensure your bountiful harvest.

Six Mile Creek Vineyard
Basil Hummus

Prep time: 15 minutes
Cook time: 5 minutes
Ingredients
2 cups sweet basil leaves, packed
3 cloves garlic, smashed then minced
2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained*
1/4 cup olive oil
Up to 1/4 cup water
1/3 cup fresh lemon juice
1 1/2 to 2 teaspoons salt
Several dashes Tabasco
1 teaspoon tomato paste
* Several readers have asked about instructions using dry garbanzo beans instead of canned. I estimate that you will need about 1 1/4 cup of dried beans to make enough beans for this recipe. Soak them overnight in a pot covered by a couple inches of water. The next day, drain the water and add fresh water, again covering the beans by a couple inches. You might want to put a couple garlic cloves in the water for flavor. Bring to a simmer, and simmer on low heat for several hours, until the beans are tender but still whole. Remove any foam that bubbles to the surface during the cooking. Drain the beans and proceed with the recipe.
Method
In the bowl of a food processor, place the basil leaves and the garlic. Pulse until finely chopped. Add the rinsed and drained garbanzo beans, olive oil, lemon juice, salt, tomato paste, and a few dashes of Tabasco. Pulse several times, for several seconds each time, until the hummus is smooth. Add more Tabasco and salt or lemon juice to taste. Add water to the point of desired consistency.
 

Sweet Mammoth Basil Herb
Plant in Sun (at least 6 hrs of sun)
Space 6-8" (15-20cm) apart
Grows 18-24" (46-61cm) tall
Water as needed all season to keep soil evenly moist, keeping your eye out for the first sign of wilt. Wilting is a sure sign that your basil needs water. Feed with a vegetable fertilizer to ensure your bountiful harvest.

King Ferry Winery
Lavender Tea Cookies

Ingredients:
1/2 teaspoon butter
1 cup sugar
2 eggs
1/4 teaspoon pure lavender
extract (from Silver Cloud Estates)
1/2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
Directions:
Pre-heat oven to 375 degrees. Cream together the butter and sugar. Add the eggs, lavender extract, flour, baking powder and salt. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for about 10 minutes.
 

Lavandula Potpourri Dark Purple
Plant in Sun (at least 6 hrs of sun)
Space 8-12" (20-30cm) apart
Grows 12" (30cm) tall
Great as a garden plant and for drying, Potpourri Lavender has rich green foliage and large, elegant flowers that bloom all Summer long. It makes a fragrant addition to flower arrangements with dense and upright flowers on sturdy stems. Grow in moderately fertile, well-drained soil in full sun.

Long Point Winery
Gazpacho With Basil Pesto

1 32oz. can of diced tomatoes with juice
1/2 cup of tomato juice (V-8 for more flavor)
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper}
Prepared Basil Pesto OR 2 tablespoons fresh basil leaves, chiffonade
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with a ½ teaspoon of basil pesto or chiffonade of basil.
 

Boxwood Basil Herb
Plant in Sun (at least 6 hrs of sun)
Space 8-10" (20-25cm) apart
Grows 10-12" (25-30cm) tall
by 10-12" (25-30cm) wide
Mounds of small leaves that resemble boxwood plants make a great edging for the patio or for a container by the kitchen door. Plant in a sunny area directly in the garden or in containers.