Montezuma Winery & Hidden Marsh Distillery
Homemade Nacho Cheese Sauce
¼ cup melted butter ¼ teaspoon ancho chile powder
3 tablespoons all-purpose flour ¼ teaspoon Cayenne pepper
1 teaspoon all-purpose flour salt to taste
3 cups cold milk ½ pound sharp Cheddar cheese, shredded
¼ teaspoon ground dried chipotle pepper ¼ pound Monterey Jack cheese, shredded
¼ pound Muenster cheese, shredded
1. Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes.
2. Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt.
3. Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.
Cobblestone Farm Winery & Vineyard
Hot Cheesy Spinach Dip
3 tablespoons butter
2 cloves garlic, peeled and chopped
10 oz. frozen chopped spinach(thawed, drained)
½ cup white wine
Salt and pepper to taste
Cobblestone Farm Winery hot sauce to taste
½ cup chopped green onion
3 cups shredded mozzarella cheese
½ cup mayonnaise
½ cup half–and–half
1. Preheat oven to 350 degrees F.
2. Melt butter in medium saucepan over medium heat. Stir in garlic, spinach and white wine. Heat and stir 2 to 3 minutes. Add salt, pepper and hot sauce. Remove from heat and transfer to a medium bowl.\
3. Add green onion, mozzarella cheese, mayonnaise, and half and half to spinach mixture. Transfer mixture to a medium baking dish.
4. Bake in the oven 15 to 20 minutes or until bubbly and lightly browned.
Swedish Hill Vineyard
Jacked Up Mac and Cheese
1 1/2 cups pasta
4 tablespoons butter, divided
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon ground white pepper
3 teaspoons hot pepper sauce
1 cup shredded pepper jack cheese
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
2 teaspoons chili powder
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, 1 minute. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in pepper jack, Cheddar and Parmesan until smooth. Stir in cooked pasta and pour into shallow 2 quart baking dish. Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture. Bake in preheated oven 375 degree oven for 30 minutes. Let stand 10 minutes before serving. Pairs well with Cayuga White.
Knapp Winery & Vineyard Restaurant
Roasted Garlic Cheddar Biscuits
John McNabb- Exec Chef
2 1/2 c. All Purpose Flour
2 1/2 tsp Baking Powder
1 tsp. Baking Soda
2 c. Good Quality Local Cheddar Cheese - shredded
6 cloves Roasted Garlic
1 c Buttermilk
2 oz.unsalted butter, finely cubed
1 tsp. smoked paprika
1 tsp. granulated garlic
1 tsp. dried dill leaves
Preheat oven to 400 degrees. In a large bowl, sift flour, baking powder, baking soda, salt, and sugar together. Add butter to sifted ingredients and work butter with fingers into mixture until mixture resembles grits or a fine meal. In a blender or food processor pulse roasted garlic cloves gradually adding small amounts of buttermilk to form a paste. Add rest of buttermilk into processor, just to incorporate ingredients. Add cheddar to flour mixture and buttermilk mixture and combine.
On a well-greased or parchment lined baking sheet, drop spoonful’s of mixture about one and a half to two inches apart. In a small bowl, combine paprika, granulated garlic and dill. Mix to incorporate. Sprinkle mixture over mixture mounds. Bake in the middle of pre-heated oven for 15-20 minutes or until golden brown and baked throughout. Enjoy warm. Biscuits pair well with Knapp Barrel Reserve Chardonnay, Seyval Blanc or Pasta Red Reserve. *recipe makes 14-18 biscuits.
Goose Watch Winery
Cheesy Potato Soup
6 slices bacon
1 stick butter
2/3 cup all-purpose flour
4 cups milk
3 cups chicken broth
4 large potatoes, peeled and
Cubed and partially cooked
½ cup chopped onions
1 1/4 cups shredded Cheddar cheese
1/2 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. Serve with Melody.
Buttonwood Grove Winery
Tomato and Ricotta Salata Bruschetta
2 large shallots, sliced thin
1 tablespoon olive oil
2 cups chopped, seeded tomato
2 ounces (about 1/3 cup) Ricotta Salata, Feta or Chevre cheese, diced fine
2 tablespoons minced fresh chive, or to taste
2 teaspoons balsamic vinegar, or to taste
For slices of toast
~ a 24 inch long loaf of crusty Italian or French bread
~ 1 garlic clove
~1/4 cup extra-virgin olive oil
In a small skillet cook shallots in oil over moderate heat, stirring, until softened. Stir in tomato and salt and pepper to taste and cook, stirring 30 seconds or until just heated through. In a bowl, toss together tomato mixture with cheese, chives, vinegar, salt and pepper to taste.
Rub sliced bread with a clove of garlic and lightly brush with olive oil on one side. Toast bread on grill, oiled side down or bake at 400* until light golden, about 10 minutes, then spread with 1 tablespoon of cheese mixture on oiled side of toast. Makes about 45 toasts.
Cayuga Ridge Estate Winery
Cayuga Ridge Estate's Honey Cheese!!
1/2 cup your choice, walnut halves, slivered almonds, or macadamia nuts toasted
1/2 cup honey
8 oz. Lively Run Chevre
Toast nuts about 5-10 minutes in 350 degree oven (watch them so they don't get too dark!)
When they cool, cover them in a small dish with 1/2 cup honey. Let them sit overnight, and when ready to serve, pour the honey mixture over the cheese. Serve with Cayuga Ridge Estate Cayuga White!
Thirsty Owl Wine Co.
Pizza with Feta, Basil & Tomatoes
½ cup shredded mozzarella cheese
½ cup finely crumbled feta cheese
¼ cup grated fresh Parmigiano-Reggiano cheese
1 tablespoon chopped fresh oregano
1/8 teaspoon ground black pepper
¼ teaspoon salt
2 cups thinly sliced plum tomatoes
1/3 cup thinly sliced green onions
¼ cup fresh basil leaves
Preheat oven to 375. Combine first 6 ingredients. Use frozen pizza dough or your own recipe. Place on pizza stone or baking sheet. Top with cheese and seasoning mixture. Arrange tomato slices, onions and basil leaves on top of cheese mixture. Bake 20 minutes or until golden brown.
Two 8 ox cans garbanzo beans
½ cup olive oil
½ cup tahini
14 cup lemon juice
1 tablespoon minced garlic
¼ cup feta cheese crumbles
Dash paprika (to taste)
Dash salt and pepper to taste, remember not to go overboard on the salt, the feta will add saltiness
How to make it
In blender, put in olive oil, tahini, garlic lemon juice and feta
Drain both cans of beans and put drained beans in blender
Sprinkle paprika, salt and pepper on top.Blend until you get desired consistency (I prefer my hummus a bit chunky, others not so much)
Pour into serving dish, drizzle olive oil over and sprinkle with paprika
SHELDRAKE POINT WINERY
Potato Leek Soup with Cheese
1/4 cup (1/2 stick) butter
1 large leek (white and pale green parts only), thinly sliced
1 large garlic clove, minced
4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces
2 large carrots, peeled, cut into 1/2-inch pieces
4 cups low-salt chicken broth
3/4 cup milk|
4 ounces cream cheese
1 cup grated Muranda Dilly Girl Cheese
Chopped fresh parsley (optional)
Additional grated sharp cheddar cheese (optional)
Melt butter in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add chicken broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat.
Add milk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated sharp cheddar cheese and stir over low heat until melted. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving.) Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated sharp cheddar cheese, if desired.
Crustless Spinach and Feta Quiche
8 large eggs
1 10oz package frozen chopped spinach (thawed and strained/pressed to remove liquid)
1 large shallot (diced)
1 Tablespoon butter
2 Tablespoons breadcrumbs
½ lb. Lively Run Goat Feta cheese (cut into 1/2 inch cubes or crumbled)
-Preheat oven to 375°F
-Grease 9x9 inch baking dish with non-stick spray.
-Melt butter over low heat in small skillet, add shallots to soften slightly. Do not brown. Sprinkle with salt and pepper. Let cool slightly.
-In large bowl, beat eggs.
-Combine eggs with all remaining ingredients, cooled shallots and an extra sprinkle of black pepper.
-Pour egg mixture into baking dish and bake for 35 minutes or until the edges of the dish are barely brown and mixture has set up in the center.
-Serve with Lucas Blues white wine.
Bellwether Hard Cider
Morning Glorious Berry Muffins
These muffins showcase the dairy sweetness of Vanillen Dairy’s lovely “Morning Glory” cheese. The cheese also contributes to the muffins’ moist crumb and cake-like texture. Perfect for breakfast, brunch or a snack, this recipe belongs in your repertoire!
¾ c. Vanillen Dairy “Morning Glory” cheese, at room temperature
2 large eggs, at room temperature
½ tsp. vanilla extract
1 stick (4 oz.) unsalted butter, melted and cooled
2/3 c. sugar
finely grated zest of 1 lemon
2 c. all-purpose flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 – 1 1/3 c. berries*
Preheat oven to 400. Butter, spray with cooking spray, or line with muffin papers, a 12-mold muffin tin. If using mini-muffin tins, this recipe will make about 48 muffins.
Whisk together the Morning Glory cheese, eggs and vanilla until well blended and smooth. Whisk in the butter.
In a large bowl, rub sugar and lemon zest together until the sugar is moist and fragrant. Whisk in flour, baking powder, baking soda and salt. Add cheese mixture and with a rubber spatula, gently but quickly blend the mixtures together. The batter will be thick and heavy and you may find it easier to use your hands. Don’t over mix. Stir in berries just enough to evenly distribute them through the batter.
Divide batter evenly among muffin molds. Bake 20-25 minutes or until the tops of the muffins are golden and springy to the touch. A knife inserted into the center of a muffin should come out clean. Remove tin from oven and remove muffins from tin to a wire rack to cool.
*Use fresh or frozen raspberries or blueberries. If using frozen berries, do not thaw before mixing them into the batter. Work quickly so the berries don’t thaw and color the batter too much. If using frozen berries, bake the muffins right away. Don’t use strawberries (unless using freeze-dried) because they’re too wet for the batter.
Americana Vineyards & Crystal Lake Cafe
Chef Lindsay Freeman
Muranda Blue puff pastry pinwheels with onion-pear chutney and toasted pecans
3 large pears, diced
1 large onion, diced
3 Tablespoons butter
salt and pepper to taste
Heat the butter in a large skillet over medium heat. Add the onions and saute until translucent. Add the pears and adjust the heat to medium low. Stir together, cover the pan and let cook slowly until the onions and pears are soft. Season to taste. Remove from heat to cool.
Thawed puff pastry
Muranda Blue cheese
1 Cup toasted pecans
Preheat oven to 350 degrees.
Brush a sheet of puff pastry with a thin layer of melted butter. Spread the chutney evenly over the entire surface, add crumbled blue cheese and a sprinkling of pecans. Roll the sheet into a long log and cut the pinwheels, about a 1 inch wide.
Lay out the pinwheels on greased baking sheet and bake for 15-20 minutes, or until puffed and golden brown. Let cool five minutes and serve.
Six Mile Creek Vineyard
Black Bean Quesadillas
1/2 cup canned black beans (drained)
2 tablespoons mild chunky salsa
1 tablespoons chopped green onion
1 tablespoons chopped cilantro
1 1/2 cups Pepper Jack cheese, shredded
8 flour tortillas (8 inches in diameter)
4 tsp butter or margarine
Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas. Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas. Makes 8 servings.
Paired with Six Mile Creek’s Dry Riesling.
King Ferry Winery
Roasted Garlic, Keeley’s Cheese, and Grape Crostini
30 garlic cloves
½ cup olive oil
¾ teaspoon ground thyme
1 ½ cups seedless grapes, halved
¼ cup Mystere wine
1 teaspoon chopped fresh rosemary
1 baguette, cut diagonally into 24 slices, toasted
8 ounces Keeley’s cheese, rind removed, room temperature
Fresh rosemary sprigs
Preheat oven to 325 degrees. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 Tablespoons of oil. Transfer garlic to processor. Add thyme and reserved oil; puree. Mix grapes, wine, and 1 teaspoon rosemary in bowl. Let stand 15 minutes. Spread each toast with 1 teaspoon garlic mixture. Spread 2 teaspoons cheese over. Top with grapes and herb sprigs. Pairs well with our Mystere.
Long Point Winery
Spinach and Feta Cocktail Balls
1-16 ounce bag of chopped frozen spinach, partly thawed
5 ounces of herbed stuffing mix (see note below)
1 finely chopped small onion
½ stick of butter
4 Tablespoons of olive oil
2 ounces of good parmesan, finely shredded
2 ounces of crumbled 4 Tin Fish Feta Cheese
2 clove of garlic, pressed
1 teaspoon of dried thyme
1 teaspoon of dried dill
1/2 teaspoon of black pepper
3 large eggs
Makes 2 dozen 1¼” balls
Stuffing mix note:You can use Pepperidge Farms herbed stuffing mix for this recipe or make your own. I made stuffing mix from three-day-old bread by cutting the loaf into ¼” cubes, spreading the cubes onto cookie sheets, topping them with herbs, salt, pepper and a drizzle of olive oil and baking at 300° for 25 minutes, tossing halfway through. Before adding to the recipe, I pulsed the cooled stuffing mix in a mini-prep blender for 5 seconds.
Spinach ball mix in the frying pan, ready to toss
Thaw the Spinach: Thaw a 16-ounce bag of spinach at room temperature for 2 hours. By the time you use it, it should be mostly thawed but not dripping.
Partially caramelize the onion:Melt butter and olive oil in a 12” frying pan. Over medium-high heat, sauté 6 ounces finely chopped onion for 5 minutes, stirring as necessary, until onions are sputtering and beginning to brown at the edges. Lower the heat to a simmer and sauté for 5 more minutes until onions are translucent.
Make the Mix:Remove pan from the heat and toss the spinach in with the onions. Break up any lumps of spinach. Add the stuffing mix, cheese, pressed garlic and herbs and toss together. Whisk eggs in a small bowl and add last, binding the mix. Remove to a bowl and, for best results, refrigerate for an hour or two before shaping the balls.
Bake the Balls:Preheat oven to 350. Lightly grease a cookie sheet with olive oil. Form balls that are a little over an inch in diameter and set them onto the pan so that they’re not touching. Bake for 40 minutes, turning twice during baking for even browning. If the balls want to stick to the pan, let them cool for 2 or 3 minutes before slipping a spatula under them.
Serve warm or room temperature with Long Point Winery’s Ciera, Dry Riesling or Sangiovese.