Montezuma Winery & Hidden Marsh Distillery
Chili Cheese Popcorn
½ cup finely grated Parmesan cheese
½ tsp. chili powder
½ tsp. garlic salt
1 bag microwave popcorn (about 5 cups)
Combine Parmesan cheese, chili powder and garlic salt. Pop popcorn, then place in a large bowl. Sprinkle with the cheese mixture and toss until popcorn Is well coated. Serves 2-3 people.
Varick Winery (Cobblestone Farm Winery & Vineyard)
Chewy Cherry Bars
No-stick cooking spray
½ cup butter, softened
1 cup brown sugar
½ teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 cup rolled oats
½ cup Cobblestone Farm Winery Cherry Preserves
Preheat oven to 350 F. Spray 8 inch square baking pan with no–stick cooking spray. Beat butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Measure ½ cup of crumbly mixture and set aside for topping. Place remaining crumbly mixture into bottom of greased pan, pat in place. Spread preserves evenly over crumb crust. Sprinkle ½ cup of reserved crumb topping over the preserves. Bake 30 to 40 minutes or until lightly browned. Cool and cut into bars.
Swedish Hill Vineyard
Cajun Corn Maque Choux
1 small onion, chopped
1/4 cup chopped green bell pepper
1 to 2 tablespoons olive oil
3 cups frozen corn, thawed
2 plum tomatoes, diced
1/4 pound sausage, cooked and diced
1/4 cup chopped green onion tops
1/4 teaspoon salt
1/4 teaspoon pepper
Sauté onion and bell pepper in hot oil in a large skillet over medium heat 8 minutes or until tender. Add corn, tomato, and sausage; cook, stirring often, 15 minutes. Stir in green onions, salt, and pepper; cook 5 minutes.
Knapp Winery & Vineyard Restaurant
EXEC. Chef John McNabb
Roast Pork & Chorizo Dirty Rice
2.5 c. Par boiled rice
5c. Chicken Stock
1 Tbsp. Vegetable oil
1Tbsp. Minced Garlic
1t. Smoked Paprika
½ c. Sweet onion, finely diced
2 stalks Celery, finely diced
1 bell pepper, finely diced
½ t. Crushed red pepper
3T. Finely Chopped parsley
¾ t. Ground Cayenne
½ t. Ground Thyme
½ lb. Ground Chorizo Sausage
½ lb. Roast Pork Loin, cut into ¼ inch cubes
1 c. Cooked black beans, rinsed well
In a medium stock pot, over medium high heat, add oil and sautee celery, onion, bell pepper and garlic until soft. Add rice and stir constantly for 1-2 minutes. Add stock to rice and bring boil. Bring down to a simmer, covered for 18-20 minutes until rice absorbs all liquid and is cooked thoroughly.
Meanwhile, in a large sautee pan, brown ground chorizo, breaking up sausage while cooking with a spatula. Once fully cooked, drain off excess grease and transfer to a large bowl. Add diced pork loin, paprika, thyme, crushed red pepper, parsley, cayenne, and thyme, stir to incorporate. Add rice and beans, mix thoroughly.
Enjoy this recipe hot or cold, with a glass of Knapp Chardonnay, Dry Riesling, or Pasta Red Reserve.
Goose Watch Winery
3 cups all purpose flour
1 ½ cups white sugar
2 tsp baking soda
¼ tsp salt
1 20 oz can crushed pineapple with juice
¾ cup white sugar
¾ cup evaporated milk
½ pound butter
1 cup chopped pecans
½ cups flaked coconut
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
2. In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended.
3. Pour batter into prepared 9x13 inch pan and bake at 350 degrees for 30 to 35 minutes or until done. Have topping ready when cake is done.
Buttonwood Grove Winery
Bayou Bean Stew W/Crab and Andouille Sausage
2 (15 ounce) cans black beans, drained
4 cups reduced-sodium chicken broth
1/2 cup sherry or dry white wine
1 (15 ounce) can diced tomates
1/2 pound diced andouille sausage
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
1 teaspoon ground cumin
2 bay leaves
salt & black pepper, 1/2 teaspoon each
2 cups canned crabmeat, picked over
1/2 cup chopped fresh cliantro leaves
In a slow cooker, combine beans, broth, sherry, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves & salt & pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Season to taste with salk and black pepper. Ladle into bowls & garnish with crab and cilantro
Cayuga Ridge Estate Winery
Cayuga Ridge Estate’s Georgia Peach Ice Cream!
1 qt. heavy cream
1 ¾ cups sugar
½ teaspoon freshly grated nutmeg
4-6 ripe, juicy peaches
2 teaspoons lemon juice
Bring the cream almost to a boil in a heavy bottomed saucepan over medium low heat, stirring often to prevent scorching. Off the heat stir in 1 cup of sugar and a tiny pinch of salt until dissolved. Add the nutmeg, and let cool. Meanwhile, peel the peaches over a glass or ceramic bowl to catch all their juices. Halve, pit and roughly chop them. Put half of them in the bowl with their juice and puree the remainder. Add the puree to the bowl, and sprinkle with the remaining sugar and lemon juice. Let stand 30 minutes.
Stir in the cream and chill at least 2 hours. Prepare an ice cream freezer according to the manufacturer’s directions, and freeze the cream until almost set…a little stiffer than soft serve ice cream.
Pack into a covered freezable container and freeze until completely solidified. Serve with peach essence over top!! Enjoy!! Makes about 1 ½ quarts, serving about 6.
Thirsty Owl Wine Co.
Sweet and Spicy Mardis Gras Cornbread
1 cup all-purpose flour, sifted
1 cup yellow cornmeal
1 tbsp baking powder
½ tsp salt
½ tsp garlic powder
¼ tsp ground red pepper (cayenne)
2 eggs, beaten
1 cup buttermilk
1 cup (4 oz) shredded cheddar cheese
¼ cup melted butter or shortening
¼ cup honey
¼ cup sugar
Preheat oven to 400° F. Sift together all dry ingredients - flour, cornmeal, baking powder and spices. Combine the wet ingredients - buttermilk, eggs, butter, cheese, honey and sugar. Add the wet ingredients to the dry ones and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy. Leave it that way. Do not over-mix the batter. Pour into a greased 9x9 panand bake the cornbread immediately. Once the batter is mixed, it is very important to bake it right away. Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts to separate from the pan.
Cajun Bean Salad
2 cans (15oz) of each:
Black eyed peas
1 can (15oz) whole kernel corn
1 medium onion
1 green bell pepper, diced fine
1 red bell pepper, diced fine
1 yellow bell pepper, diced fine
1 T. dried Mexican chillies, ground (I would use what you have for this)
1 c. corn oil, use any oil that does not add flavour
4 or more large cloves of garlic, minced
1/2 c. white wine vinegar
2/3 c. sugar
2 tsp. Salt=
1 T. ground black pepper
Drain all the beans and the corn, rinse well.
Combine with onion and all the bell peppers Set aside in the refrigerator while making the dressing In a saucepan, combine ground chillies with the oil and heat gently until peppers just start to darken. Strain through a fine sieve into a bowl or another pan and add the garlic to the heated oil. (This is to just warm the garlic, we do not want it cooked, just warmed) Add the white wine vinegar, sugar, salt and pepper.
Let dressing cool, and then combine with the bean and corn mixture, mixing well.
Place in the refrigerator to chill well.
SHELDRAKE POINT WINERY
1/2 onion, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 jalapeno peppers, chopped
1 tablespoon minced garlic
1 pint cherry tomatoes, quartered
1 (8ounce) bottle zesthy italian dressing
1 (15 ounce) can black beans, drained
1 (15 ounce) can black-eyed peas, drained
1/2 teaspoon ground coriander
1 bunch choppd fresh cilantro
In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomates, zesty italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cliantro to serve.
Serve with tortilla chips or bread.
Mulate's Bread Pudding
(from the French Quarter, New Orleans)
6 large eggs
2 C whole milk
2 C 1/2 & 1/2
1 C sugar
pinch ground nutmeg
1 tsp vanilla extract
6 hamburger buns (without sesame seeds)
1/2 C raisins (optional)
butter/nonstick spray for pan
preheat oven to 350
grease 9x13 pan
whisk together wet ingredients, nutmeg and sugar together in a large mixing bowl
break hamburger buns into pieces and place in greased pan
Sprinkle raisins over top if desired
pour liquid over buns, making sure all bun pieces are soaked in liquid
Bake for 45-50 minutes until top is spring-y to the touch
et cool 15 minutes before serving, or chill for two hours and reheat for firmer texture
Serve with Lucas Vineyards Butterfly Wine
Optional Butter Wine Sauce
4 Tbsp butter
1/4 C sugar
1/2 C heavy cream
1/2 C Lucas Vineyards Vidal Blanc ICED Wine
melt butter in 1 qt saucepan over med low
add sugar and whisk to combine
cook for approx. 3 minutes
add cream and wine and cook for approx. 5 minutes over med, or until slightly thickened.
Serve warm over bread pudding
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
Chef Lindsay Freeman
Ham, salami and provolone
Favorite muffulatta spread, or tapenade
Roasted red peppers
Ciabatta or crusty bread with some of the soft middle pulled out
Layer your sandwich as follows, from the bottom up:
- Roasted red peppers
- Muffulatta spread
Lay sandwich on a sheet pan, cover with another sheet pan and weigh it down with a heavy skillet or brick. Refrigerate over night.
Six Mile Creek Vineyard
Six Mile Creek Riesling White Chile
2 Chicken Breasts – Barbequed with Chef Williams Chipotle Brew-B-Que Sauce. BBQ and set aside.
2 cloves of garlic / chopped
½ Spanish Onion / chopped
4 Tbsp of olive oil
1 Green pepper / diced
2 Tbsp of ground cumin
2 Tbsp of Chipotle Chile Pepper
¼ cup of Six Mile Creek Riesling
1 8oz can of navy beans
1 pint of heavy cream
1 cup of shredded cheddar cheese
Marinade chicken breasts in Chef Williams Chipotle Brew-B-Que Sauce. Grill and let cool. Cut into ¼” cubes. Set aside
In stock pot, add olive oil and heat. Add garlic and onions and let soften. Add green pepper and let soften for 3 to 5 minutes. Add cumin and Chile pepper
Pour in Six Mile Creek Riesling and reduce for 5 to 10 minutes.
Add cubed chicken and beans (drained) and let simmer.
Treleaven by King Ferry Winery
Cheddar Cheese Coins
About 60 coins
To make this dough with a handheld electric mixer, mix all the ingredients except the water until combined, about 3 minutes. Add the water, 1 tablespoon at a time, until a ball of dough is formed. Proceed with forming the logs of dough as directed in step 1.
8 ounces sharp cheddar cheese , shredded (2 cups)
1 1/2 cups all-purpose flour
8 tablespoons unsalted butter (1-stick), softened
1/2 teaspoon table salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
2 - 4 tablespoons water
1. Pulse all the ingredients except the water in a food processor until combined, about 12 pulses. Transfer to a large mixing bowl. Sprinkle with 2 tablespoons water. Squeeze the mixture between your hands to form a ball, adding additional water as necessary. Form the dough into two 10-inch logs. Wrap tightly with plastic wrap and refrigerate for at least 1 hour.
2. Adjust two oven racks to the upper- and lower-middle positions and heat the oven to 400 degrees. Slice the logs into 1/8-inch-thick coins and place on two parchment-lined baking sheets. Bake to deep golden brown, 15 to 20 minutes, reversing the positions of the baking sheets from top to bottom halfway through baking. Cool for 3 minutes on the baking sheets, then transfer to a wire rack to cool completely.
To Make Ahead: The dough can be prepared through step 1 and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, thaw in the refrigerator before continuing with step 2.
Long Point Winery
Cajun Tamale Pie
• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon olive oil
• 1 pound, lean ground beef
• 1 medium yellow onion, chopped
• 1 green bell pepper, diced
• 2 garlic cloves, finely minced
• 2 teaspoons ground cumin
• 1 (15-ounce) can pinto beans, or black eyed peas drained and rinsed
• 1 (8-ounce) can diced tomatoes
• 1 cup grated Cheddar
• 1/2 cup chopped fresh cilantro leaves
• 1 (8.5-ounce) package cornbreadmix
• 1 egg
• 1/3 cup milk
Preheat oven to 400 degrees F.
Grease an 8-inch baking dishwith the butter and set it aside.
Heat the olive oilin a nonstick skillet over medium heat. Add the ground beef, the onions, green peppers, and garlic and cook until the beef is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
Add the beans, tomatoes, to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.