2013 Holiday Shopping Spree Recipes

Americana Vineyards
Wineberry Fudge

Servings: 16 2-inch square pieces

3 ounces evaporated milk
1/3 cup Americana’s Baco Noir wine
1 2/3 cups (11 2/3 ounces) granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1 1/2 cups (3 ounces) mini marshmallows
1 1/2 cups (9 1/2 ounces) bittersweet chocolate chips
1/4 cup chopped walnuts, toasted (optional)

Line an 8x8-inch square pan with tinfoil and spray it lightly with nonstick spray.  Bring the evaporated milk, sugar, and salt to a simmer in a small saucepan over medium-low heat.  Reduce heat to low, add the Baco Noir wine and cook an additional 5 minutes.  Remove the pot from heat and add the vanilla extract, marshmallows, chocolate, and walnuts, if using them.  Let it sit untouched for 30 seconds to allow the chocolate to start to melt and then fold the marshmallows and chocolate in until no streaks remain.  Pour the fudge into the prepared square pan, using a rubber spatula to spread it evenly to the edges of the pan.  Allow to cool, then refrigerate for at least half an hour before cutting into squares.  Cut into 16 square pieces (or 32 smaller rectangles).


Bellwether Hard Cider
Gingerbread With Lemon Sauce and Whipped Cream

This is a family favorite in cool weather, especially at the holidays.


1 c. light or dark molasses
½ c. boiling water
5 Tbsp. butter, at room temperature
½ tsp. salt
2 tsp. ginger
1 tsp. baking soda
2 c. all-purpose flour

Put molasses and butter in mixing bowl.  Add boiling water and stir to mix until well blended.  Add salt, ginger, baking soda and stir lightly.  Stir in flour just enough to moisten and mix.  Turn into a 9x9x2-inch or 9x13x2-inch (for thinner cake) baking pan.  Bake at 375°F for 25-35 minutes, or until the top springs back when lightly pressed and the cake is pulling away from the sides of the pan.  Cool pan on rack.

Lemon Sauce

This sauce is tart and thin.  Use the amounts in the parentheses for a thicker or sweeter sauce.  The sauce is also delicious on angel or pound cake or fresh or poached fruits.

½ c. sugar
1 tsp. cornstarch (use another tsp. of cornstarch for a thicker sauce)
1 c. boiling water
¼ c. fresh lemon juice (use an additional 3 Tbs. lemon juice for a sweeter sauce)
1 Tbsp. grated lemon rind (use an additional 1 tsp. lemon rind for a sweeter sauce)
1 Tbsp. butter

In a small saucepan, combine sugar, cornstarch, and salt.  Gradually blend in water and lemon juice.  Cook, stirring constantly, until slightly thickened.  Remove pan from heat and stir in lemon rind and butter.

Makes about 1 ½ cups.

To serve, cut cake in pieces, top with lemon sauce and whipped cream.  Enjoy!


Buttonwood Grove Winery
Pistachio & Cranberry White Chocolate Bark

1 lb. white chocolate
1/2 c. shelled pistachios
1/2 c. dried cranberries

Line a baking sheet with parchment paper and set aside.  Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each).   Once the chocolate is melted, remove from heat and let sit for a few minutes to cool slightly, stirring occasionally.  Add the pistachios and cranberries to combine.  Spread the chocolate mixture into the prepared pan in an even layer (depending on the size of the pan and how thick you would like your bark, you may not need the entire surface of the pan).  Refrigerate for at least 30 minutes, or until set.  Using a sharp knife, cut the bark into pieces.  Store in an airtight container in the refrigerator.


Cayuga Ridge Estate Winery
Carole's Pepper Jelly

3/4 cup ground sweet pepper
1/4 cup hot peppers
1 1/2 cups vinegar
6 1/2 cups sugar
1 bottle of Certo pectin

Cook to rolling boil and boil for about 2 minutes.  Remove from heat and let stand 10 minutes.  Add 1 bottle of Certo and let stand another 10 minutes.  Pour into clean jars and seal.  Makes about 6 jam jars.  Serve over a block of cream cheese, goat cheese, or brie.  It is nice to mix green sweet pepper with red hot pepper to get the red and green colors for Christmas time!  Enjoy!!


Goose Watch Winery
Spicy Spaghetti Soup

2 T. olive oil
½ pound boneless chicken cut into cubes
1 medium onion, chopped
1 large carrot, chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
4 cups chicken broth
1 10 oz. can condensed tomato soup
1 cup water
3 oz. uncooked spaghetti, broken into one inch pieces
1 T. parsley
1 tsp. red pepper flakes
1 tsp. hot sauce

Heat oil and add chicken, cooking until browned.  Stir in onion and cook for 1 minute.  Add carrots, celery and garlic and cook for 1 additional minute.  Stir in broth, soup and water.  Heat to a boil, stir in the pasta, cook until tender and add seasonings.  Heat through and serve.  Mmmmmm!!


Hosmer Winery
Multi-Grain Sesame and Ginger Salad with Red Pepper

3 Tablespoons sesame oil
1 ½ Tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon grated fresh ginger
1 finely chopped clove garlic
1/4 tsp. salt
1/4 tsp. pepper
2 cups cooked and cooled mixture of Farro and Bulgar wheat (other assorted grains may be included)
1 diced red bell pepper
1/3 cup finely chopped scallions

In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, ginger, garlic, salt and pepper.  Stir in cooked and cooled farro, red bell pepper and finely chopped scallions.

(Potential grain substitutes are quinoa, barley and cous cous).


Knapp Winery & Vineyard Restaurant
Pumpkin Pie Soup

Exec. Chef John McNabb

4 cups solid-pack Pumpkin
2 ½ c. apple cider
1 c. Knapp Semi-Dry Riesling
½ c. light brown sugar
4 Tbsp. unsulfured molasses
1 tsp. ground ginger
½ tsp. ground allspice
¾ tsp. ground nutmeg
1 ¼ tsp. ground cinnamon
½ tsp. ground cloves
3 c. heavy whipping cream

In a large sauce pot, combine Riesling, apple cider, brown sugar and molasses over medium-high heat.  Stir ingredients with a wire whip to incorporate and bring to a slight simmer, making sure sugar is dissolved.  Add pumpkin and spices and bring back to a simmer.  Slowly, add heavy cream and mix with an immersion blender for a smooth velvety consistency.  If you do not have an immersion blender, whip in heavy cream with a wire whip.  You may also use a home blender to blend soup in batches.  Let soup cool before using the blender method.  This soup is great hot or cold.  Enjoy with a glass of Knapp Semi-Dry Riesling, Rosabella, or Pasta Red Reserve.

Serving Suggestions:
Serve hot with pieces of baked pie crust.  Serve cold with sweet whipped cream or crème fraiche.


Long Point Winery
Pasta Shells with Peas and Ham

1 pound small pasta shells or elbow macaroni
2 Tablespoons plus 1 teaspoon extra-virgin olive oil
5 garlic cloves, thinly sliced
1 10-ounce package frozen peas
1/4 pound thinly sliced country ham or prosciutto, coarsely chopped
1 1/4 cups heavy cream
1 cup chicken stock or low-sodium broth
1/4 cup freshly grated Parmesan cheese
1/3 cup chopped dill ( 2tsp. dried dill)
Salt and freshly ground pepper

Note: For a meat-free recipe, substitute carrots for ham.

In a large pot of boiling salted water, cook the pasta shells until al dente.  Drain the shells, return them to the pot and toss with 1 teaspoon of olive oil to prevent sticking.  Meanwhile, in a large skillet, heat the remaining 2 Tablespoons of olive oil.  Add the garlic and cook over medium heat until golden, about 4 minutes.  Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes.  Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.  Stir the cream sauce into the shells.  Add the Parmesan and dill and season with salt and pepper.  Serve in bowls.

Suggested Pairing: A juicy, jammy red such as Long Point Winery’s Zinfandel or Syrah.


Lucas Vineyards
Lemon Garlic Roast Chicken

Serves: 4

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 cross-wise
2 Tablespoons butter, melted
1 cup Mistletoe Magic white wine
1/2 cup chicken stock

Preheat the oven to 425°F.  To prepare the chicken; remove the giblets, rinse well and pat dry.  Place the chicken in a large roasting pan.  Liberally salt and pepper the inside of the chicken.  Stuff the cavity with the thyme, (reserving enough thyme to garnish the chicken dish), 1 lemon, halved, and 2 halves of the garlic.  Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.  Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.  Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken.  Roast the chicken for 1 and a half hours, or until the juices run clear when you cut between a leg and thigh (165°F).  Remove to a platter and cover with aluminum foil while you prepare the gravy.  Remove all but 2 Tablespoons of the fat from the bottom of the pan.  Add the wine and chicken stock and bring it to a boil.  Reduce heat and simmer for 5 minutes or until reduced by half.  Slice the chicken on a platter.  Garnish the chicken platter with roasted garlic, reserved thyme and 1 lemon, sliced.  Serve with the gravy and Mistletoe Magic white wine.


Montezuma Winery
Red Wine Cookies

3 cups all-purpose flour
1 teaspoon baking powder
1 cup Fat Frog Red wine
1/2 cup vegetable oil
1/3 cup granulated sugar for decoration

Preheat oven to 350°F (175°C).  In a large bowl, combine the flour, baking powder and sugar.  Add the wine and oil.  Mix with a large fork and then with your hands.  Roll small pieces of dough between hands to make "logs," then shape into circles.  The circles should be no bigger than the 2 inches in diameter.  Roll cookies in extra sugar and place on cookie sheet.  Bake for 25 minutes or until slightly brown.  After cookies cool, they should be hard and crisp.


Sheldrake Point Vineyard
Christmas Party Pin Wheels

2 packages (8 ounces each) cream cheese, softened
1 package (4 ounces) ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced pimiento-stuffed olives
3 to 4 flour tortillas (10-inch)

In a bowl, beat cream cheese and dressing mix until smooth.  Add red pepper, celery, onions and olives; mix well.  Spread about 3/4 cup on each tortilla.  Roll up tightly; wrap in plastic wrap.  Refrigerate for at least 2 hours.  Cut into 1/2-inch slices.  Yield: 15-20 servings.


Six Mile Creek Vineyard
Chocolate Raspberry Cookies

Paired with Odyssey Blush

Servings: 6-dozen cookies

1 cup of butter softened
¾ cup of sugar
2 eggs
¾ cup semisweet chocolate chips, melted and cooled
½ cup raspberries, pureed
3 cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
1 cup white baking chips

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Beat in melted chocolate and raspberries.  In separate bowl, combine the flour, baking soda and salt.  Gradually add to creamed mixture.  Stir in white baking chips.  Drop by teaspoons 2 inches apart onto ungreased baking sheet.  Bake at 375°F for 10 to 12 minutes or until edges begin to brown.  Remove to wire racks to cool.


Swedish Hill Winery
Decadent Raspberry Coconut Bars

1 2/3 cup graham cracker crumbs
1 stick melted butter
2 T. sugar
3 cups coconut
1 14 oz. can sweetened condensed milk
1 cup raspberry preserves
½ cup chopped pecans
½ cup semisweet chocolate chips
1/3 cup white baking chips
1 tsp. shortening

Preheat oven to 350°F.  Combine the graham cracker crumbs, butter and sugar in a small bowl.  Press into a lightly greased 9x13 baking pan.  Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.  Bake 20-25 minutes or until coconut is lightly browned.  Cool completely.  Spread the preserves over the cooled coconut crust and sprinkle with pecans.  Melt the chocolate chips in the microwave and stir until nice and smooth.  Drizzle over pecans.  Melt the white chips in the microwave with the shortening.  Drizzle over the top.  Let chocolate firm up and cut into bars.  Delicious!!!


Thirsty Owl Wine Co.
Roasted Root Vegetable Dumplings with a Pan-Browned Butter Sauce

Servings: 8


2 cups mixed roasted root veg
1/2 cup ricotta
1/4 cup parmesan, grated
2 eggs, beaten
1/4 tsp. nutmeg
Salt and pepper to taste

1 pkg wonton wrappers
1 egg beaten with 1 Tbsp. of water

Mix all filling ingredients in a bowl until evenly combined.  Drop 1 tsp of filling into each wonton wrapper.  Rim the edge of it with the egg wash.  Fold over into a triangle and seal.  Repeat until all wontons are filled.  Boil 4 cups salted water.  Add wontons and lower heat to a simmer.  Cook for 5 minutes and then drain.


1 tsp. olive oil
1/2 cup julienned ham
1 lb. butter (2 sticks)
2 Tbsp. julienned sage (fresh)

Sautee the ham in olive oil until crispy.  Add butter.  Cook over medium heat until the butter starts to brown.  Remove pan from heat immediately to prevent the butter from burning.  Stir in sage, and season with salt and pepper to taste.

Coat wontons in sauce and serve with a garnish of fresh sage.


Treleaven by King Ferry Winery
Tex-Mex Tart

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 ½ cups shredded Colby-Monterey Jack cheese blend (6 oz.)
½ cup roasted red bell peppers (from 7.25-oz. jar), drained and chopped
½ cup mayonnaise
1 can (4.5 oz.) Old El Paso® chopped green chiles
1/4 cup chopped fresh cilantro or parsley

Heat oven to 375°F.  Remove crust from pouch; place flat on ungreased cookie sheet.  In medium bowl, mix cheese, roasted bell peppers, mayonnaise and chiles.  Spread over crust to within 1 inch of the edge.  Fold crust edge over filling to form 1-inch border; flute.  Bake 25 to 35 minutes or until crust is golden brown.  Sprinkle with cilantro.  Let stand 10 minutes.  Cut into wedges.  Serve warm.


Varick Winery (Cobblestone Farm Winery)
Minestrone Soup

4 Tablespoons margarine
¾ cup chopped onion
½ cup chopped carrots
15.5 oz. can Great Northern beans
28 oz. can diced tomatoes
1 Tablespoon tomato paste
1 ½ cup diced potatoes
1 quart chicken broth
1 teaspoon celery salt
½ teaspoon minced garlic
2 Tablespoon dried parsley
2 teaspoons oregano
1 teaspoon Cobblestone Farm Winery Garlic & Herb Hot Sauce
½ cup small shells
½ cup grated parmesan cheese

Melt margarine in a large pot over medium heat.  Add onion and carrots; sauté for a few minutes.  Add un-drained beans, diced tomatoes, tomato paste, potatoes, broth, celery salt, garlic, parsley, oregano, and hot sauce.  Bring to a boil, cover, and reduce heat.  Simmer for approximately 1 hour or until potatoes are tender.  Add pasta and simmer until cooked (10-15 minutes).  Serve hot with grated parmesan cheese.