2013 Wine & Herb Event Recipes

Montezuma Winery & Hidden Marsh Distillery
Exquisite Pizza Sauce     

Ingredients:

1 (6 ounce) can tomato paste                                                                                   
6 fluid ounces warm water (110 degrees F /45 degrees C)                           
3 tablespoons grated Parmesan
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)  
1/8 teaspoon cayenne pepper
¾ teaspoons onion powder                                                                                       
1/8 teaspoon dried red pepper flakes
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon basil
salt to taste

Directions:

1)      In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.

2)      Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Varick Winery (Cobblestone Farm Winery & Vineyard)
Lavender Iced Cake

CAKE*

1 ½ cups sifted all purpose flour
1 ¾ teaspoons baking powder
½ teaspoon salt
1 cup white sugar
½ cup butter
2 eggs|
2 teaspoons vanilla extract
¾ cups whole milk

Preheat oven to 350 degrees. Grease and flour a 9 x 9 pan.  Combine flour,  baking powder, and salt in a mixing  bowl.  In a separate medium bowl, cream together sugar and butter  until fluffy and light( approx. 8-10 minutes). Add eggs one at a time, beating thoroughly between each addition( beat each for approx. 5 minutes).  Beat until mixture is a fluffy cool whip type batter.  Stir in vanilla.   Add dry mixture to the creamed mixture.  Mix well.  Add milk to batter and stir until smooth.  Pour batter into prepared pan and bake for 30-40 minutes, or until toothpick inserted into cake comes out clean.

*To make a lavender cake, add 1 tablespoon fresh lavender florets, roughly chopped, at step 4.

Lavender Icing          

1/3 cup whole milk
½ teaspoon dried lavender or ¼ to ½ teaspoon lavender extract
3 cups confectioners’ sugar
Violet gel-paste food coloring

1.  Bring milk and lavender  to a boil in a small saucepan.  Remove from heat and let steep 10 minutes.  Strain and discard lavender.  Whisk in sugar until smooth.  Strain again.  Add food coloring until desired shade.  Use immediately.

Swedish Hill Vineyard
SPICY TUSCAN MINESTRONE  SOUP

3 T olive oil                                                     1 15 oz can of green beans                
2 cloves garlic, chopped                                  1 small box frozen spinach
1 medium onion chopped                               3 zucchini, chopped
2 cups chopped celery                                     1 T. Fresh Oregano
5 carrots, sliced                                               1 T. Red Pepper Flakes         
4 cups chicken broth                                       4 cups tomato sauce                                      
1 16 oz box of pasta                                        1 T. Basil
1 can kidney beans, drained                           Salt and Pepper to taste

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.   Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.  Add pasta, once pasta is cooked soup is ready to serve.  Sprinkle Parmesan cheese on top if desired. Pairs well with Marechel Foch  

Knapp Winery & Vineyard Restaurant
Rice and Pepper Summer Salad
John McNabb – Executive Chef

Ingredients:

¼ c.        Vegetable oil
½ c.        Sugar
½ c.        Apple Cider Vinegar
½ t.         Lemon Zest
1 Tbsp.  Dried tarragon
½ c.        Diced red onion
½ c.        Diced celery
1 c.         Black beans, cooked, drained rinsed
3 Tbsp.  Cilantro finely chopped
6             Orange blaze peppers – 2 peeled, 4 peeled and diced
5 cups   Prepared jasmine or parboiled rice
Salt and pepper to taste

Directions:

In a small sauce pot, add vegetable oil, sugar, lemon zest, tarragon, and cider vinegar over medium heat. Heat and stir until sugar is dissolved. Remove from heat, and let cool. Once cooled, add cider mixture into a blender and add 2 peeled orange peppers and puree.

In a large mixing bowl, add rice, celery, red onion, black beans, cilantro and diced peppers. Mix ingredients to incorporate. Add pepper puree, and mix thoroughly. Season to taste.

Throughout the seasons, nice additions to this salad are spinach, butternut squash, beets, or carrot. It is a great side dish served hot or cold. Serve this recipe with Knapp’s Pasta Red Reserve, Cayuga White, or Seyval Blanc.

Goose Watch Winery
LEMON BASIL CHICKEN TORTILLA SOUP 

2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese
(optional)  1 T. Fresh Lemon Basil                

In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream. Pairs well with Traminette.

Buttonwood Grove Winery
BELL PEPPER WEDGES WITH HERBED GOAT CHEESE

2  green bell peppers
1 log (4 ounces) plain goat cheese, softened
1/3 cup whipped cream cheese
2 tablespoons minced fresh chives
1 teaspoon minced fresh dill
Fresh dill sprigs (optional)

1.     Cut off tops of bell peppers. Cut each pepper into 6 wedges; remove cores, seeds and ribs.

2.     Combine goat cheese, cream cheese, chives and minced dill in small bowl until well blended. Pipe or spread 1 tablespoon goat cheese mixture onto each pepper wedge. Garnish with dill sprigs. Pairs well with our Cayuga Lake Mist    Makes 6 serving

Cayuga Ridge Estate Winery
Mum's Boisson Dip!

2 large cream cheese
1/3 cup mayo
1 clove garlic minced
2 tablespoons chopped chives
2 tablespoons chopped dill

Whip all together in food processor. Use as a spread on crackers, bread or bagels, or spread over a burger! Enjoy! Serve with Cayuga Ridge Estate's dry Riesling or Cayuga White.

Hosmer Winery
Caramelized Onion and Shallot Dip

16 servings

Ingredients
2 pounds large yellow or white onions, thinly sliced
2 large shallots, thinly sliced (about 6 ounces total)
4 sprigs thyme / WINTER THYME
1/4 cup olive oi
Kosher salt and freshly ground black pepper
1 cup dry white wine / HOSMER DRY RIESLING
2 tablespoons Sherry vinegar
2 cups sour cream
1/4 cup minced fresh chives
1/4 cup plain whole-milk Greek yogurt
2 teaspoons onion powder

Preparation
Preheat oven to 425°. Mix onions, shallots, thyme sprigs, and oil in a large roasting pan. Season with salt and pepper.  Roast onion mixture, stirring and scraping down sides of pan every 10 minutes, until mixture starts to break down and turn golden brown, 45–55 minutes.  Discard thyme sprigs. Add wine and vinegar; stir to scrape up any browned bits from bottom of pan. Return onion mixture to oven. Continue roasting, stirring occasionally, until deep golden brown and completely caramelized, about 15 minutes longer. Spread onion mixture out on a rimmed baking sheet to cool.  Transfer onion mixture to a work surface and mince. Transfer to a medium bowl. Stir in sour cream, chives, yogurt, and onion powder. Season with salt and pepper.
Dip can be made 3 days ahead. Cover; chill.

Pairs well with our Dry Riesling

SHELDRAKE POINT WINERY
Roasted Potatoes

2 lbs Baby Gold Potatoes
3 T Olive Oil
1 T Fresh Rosemary, finely chopped
Freshly ground black pepper
Sea Salt or Kosher Salt
Optional: crème fraîche (sour cream works, as well)
2 twigs fresh rosemary

pre-heat oven on Roast to 425º Convection or 450º Regular Roast

1. Scrub, dry, and slice potatoes into 1/4″ coins (try to have the potatoes sliced consistent in thickness so they will all roast evenly). Toss with olive oil, chopped rosemary, a decent amount of fresh ground pepper, and season to taste with sea salt. Smack a slice against your tongue to judge the saltiness.

2. Spread potatoes out in uniform layer on a parchment-lined baking sheet. Toss the optional rosemary twigs in the residual oil from your bowl, then throw it on top of the potatoes. Slide the sheet pan laden with potatoes into the oven, then clean your workstation, have some coffee, or start working on another recipe.

3. After about 15 min., when the potatoes begin to brown on the bottom side (lift one up and give it a peek), flip all the little spuds over. Roast on! When the potatoes have reached a nice golden brown on both sides, @ another 10 min. of roasting, remove from oven. Take the optional rosemary twigs out and set aside for now. Pick up the parchment paper by the edges and slide the potatoes onto your serving dish. Serve with a side of crème fraîche. Take the twigs of rosemary you roasted and clean off the leaves from the stem. Sprinkle the roasted leaves over the top of the crème fraîche.

Paired with 2011 Waterfall Chardonnay

Lucas Vineyards
Fiesta Summer Salad

Ingredients

Salad:
16oz cherry tomatoes, cut into halves or quarters
approx. 22oz cooked corn (canned, frozen or fresh)
½ cup red onion, finely diced
1 avocado, cut into ¼ - ½  inch cubes

Dressing:
1 lime (zest and juice)
2 Tablespoons olive oil
¼ teaspoon chili powder
¼ cup fresh cilantro, chopped
Salt and pepper

Directions
Combine salad ingredients in large glass bowl. Mix dressing ingredients in smaller bowl, pour over the salad and gently toss to mix.  Serve with Lucas Butterfly wine.

Bellwether Hard Cider
Jalapeño Cheddar Crackers

2c. all-purpose flour      
1 tsp. kosher salt
1/8 tsp. baking powder
14 Tbs. (1 ¾ sticks) cold unsalted butter, ½ “ diced
5 oz. extra-sharp white Cheddar cheese, grated
1 Tbs. minced seeded jalapeño pepper
¼ tsp. chipotle chili powder
3 Tbs. ice water
1 egg beaten with 1 Tbs. milk, for egg wash
coarse sea salt or Fleur de Sel,

Place flour, kosher salt, and baking powder in a food processor fitted with the steel blade.  Pulse to mix.  Add butter and pulse until the mixture resembles coarse meal.  Add Cheddar, jalapeño, and chipotle chili powder and pulse again.  With the processor running, add the ice water all at once.  Continue pulsing until the mixture begins to form a ball.  Dump the dough onto a floured board and roll it into a 14” log.  Wrap in plastic, and refrigerate for at least one hour.

At this point, the dough rolls can be stored in the refrigerator, well wrapped, for up to two weeks, or frozen for up to six months.  Defrost the frozen rolls before baking.

When ready to bake, preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.

Cut the dough in 3/8” thick slices.  Place the crackers on the prepared pan, brush with the egg wash, and sprinkle with the coarse salt to taste.  Bake for 12-15 minutes, until golden brown.  Serve slightly warm or at room temperature.  These are delicious with Bellwether Hard Cider.

Makes about three dozen crackers.
 

Americana Vineyards & Crystal Lake Cafe
Chef Lindsay Freeman

Asian marinated chicken banh mi with mint-cilantro pesto

For the chicken:
½ cup soy sauce
¼ cup brown sugar
3 inches fresh ginger, peeled and chopped
3 scallions, chopped
2 garlic cloves, chopped
1 lb. boneless skinless chicken thighs
pinch of salt
pinch of pepper
¼ cup vegetable oil

Combine all ingredients except oil and chicken.  Drizzle oil in while whisking.  Add chicken and refrigerate 4 hours, or overnight.  Pre-heat oven to 350 degrees.  Put chicken with marinade into a casserole dish, cover with foil and bake 45 minutes or until you can easily shred the chicken with a fork.  Serve immediately or allow to cool and refrigerate.

For the pesto:
1 green Thai chile (or jalapeno), seeded and diced
1 cup fresh cilantro
1 cup fresh mint
4 cloves garlic, peeled
¾ cup unsalted peanuts
Juice of 1 lime
Salt to taste
¾ cup extra virgin olive oil

Combine all ingredients except olive oil in a food processor.  With the machine running, slowly drizzle in the oil.  Taste and adjust seasoning.

For the pickled carrots:
1 cup hot tap water
½ cup rice wine vinegar
6 tablespoons sugar
2 teaspoons salt
3 or 4 carrots, peeled and julienned

Combine all ingredients except the carrots.  Stir to dissolve sugar.  Pack the carrots into a container just big enough to hold them, pour the brine over them and refrigerate.  They can be eaten immediately but get better with time- 3-4 days or up to a month.

For the sandwich:
Asian braised chicken thighs
Mint-cilantro pesto
Pickled carrots
Sliced cucumber
Sriracha sauce
Ciabatta or crusty French bread

Spread pesto on bottom layer of bread.  Layer chicken (hot or cold), pickled carrots and sliced cucumber.  Drizzle sriracha over the top to taste.  Close the sandwich with top of bread.  Serve immediately, or, if using cold chicken, sandwich can be wrapped and stored in the refrigerator.

Six Mile Creek Vineyard
Cilantro-Lime Chicken

Mix ½ Cup of olive oil, ¼ cup of lime juice, 1 glove garlic chopped, 1 tsp of chopped cilantro, ¼ tsp each of cumin, ground red pepper and salt and pepper to taste.  Add 1 ½ lbs of boneless chicken breast and marinate in refrigerator for 30 minutes.  Grill 10 to 12 minutes or until done.

Serve over wild rice; pair with Six Mile Creek Ithaca White

Treleaven by King Ferry Winery
GAZPACHO

6 large ripe tomatoes
2 sweet red peppers
2 med. sized yellow onions
2 large shallots
2 large cucumbers
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 cups canned tomato juice
3 eggs lightly beaten
pinch of cayenne pepper
salt & pepper to taste
1/2 cup chopped fresh dill

Wash & prepare the vegetables. Core & coarsely chop the tomatoes; save the juice. Core, seed and coarsely chop peppers. Peel & coarsely chop onions & shallots. Peel, seed & coarsely chop cucumbers. In a bowl, whisk together the vinegar, olive oil, reserved tomato juice, canned tomato juice & eggs. In a blender or processor with the steel blade, pureé the vegetables in small batches, adding tomato juice mixture as necessary to keep blades from clogging. Do not pureé completely; the GAZPACHO should retain some of its crunch. Stir in cayenne, salt & pepper to taste & dill. Cover & chill for at least 4 hours. To serve: stir, taste & correct seasonings & laddle into chilled soup bowls or mugs.

Long Point Winery
Summer Vegetable Soup with Basil Pesto

2 tablespoons extra virgin olive oil
2 small onions, chopped
1 clove of garlic chopped fine
2 carrots, cut into 1/4-inch pieces
2 stalks celery, cut into ¼ -inch pieces
2 tablespoons tomato paste
8 cups low sodium chicken stock
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
2/3 cup orzo
1 small zucchini, cut into 1/4-inch pieces
1 cup frozen peas
1/2 cup homemade or good quality store bought pesto
½ cup parmesan cheese

1. Heat olive oil in large soup pot over medium heat. Add onions, garlic, carrots and celery and cook, stirring often, until onions are soft and translucent and vegetables are partially cooked, about 10 minutes. Turn heat down to medium-low if onions start to brown. Stir in tomato paste and cook, stirring often, for 2 minutes more.

2. Add chicken stock, salt, pepper and bay leaves. Cover and bring to a gentle boil. Add orzo, then turn heat down to medium-low and simmer for 8 minutes. Add zucchini and frozen peas. Adjust heat to bring back to simmer and cook until orzo is cooked and all vegetables are tender-crisp, about 2 minutes more. Remove the bay leaves and taste and adjust seasoning if necessary. (Remember, it will taste bland without the pesto and Parmigiano-Reggiano.)

3. Ladle soup into bowls and garnish each with a heaping tablespoon of pesto and grated Parmigiano-Reggiano. Pass more pesto and cheese at the table.

Serve with Long Point Winery’s  Dry Riesling, Syrah or Vidal Blanc