Americana Vineyards & Winery and The Crystal Lake Cafe
Roasted Butternut Squash and Swiss Chard Savory Bread Pudding
- 1 large butternut squash peeled and diced
- 1/4 Cup olive oil
- 1 bunch Swiss chard or kale, stems removed and sliced into large ribbons
- 1 large onion sliced thinly
- 1 Tbsp garlic minced
- Juice of 1 lemon
- 1 tsp. fresh thyme, chopped
- 2 tsp. fresh sage, chopped
- 1 loaf sourdough bread, crusts removed and diced into 1" cubes (day old or stale is best)
- 3/4 C. Crumbled Gorgonzola or your choice of cheese
- 4 eggs
- 2 cups milk
- 1/4 tsp salt
- 1/4 tsp pepper
- dash nutmeg
Preheat oven to 400 degrees. Toss butternut squash in 2 Tb of olive oil and season with salt and pepper to taste. Roast in oven until fork tender. Cool to room temperature.
In a large sauce pan, heat remaining olive oil, add onions and sauté on medium heat until soft and until slightly brown, approx 15 to 20 minutes. Add Swiss Chard or Kale, garlic, thyme, and sage. Continue cooking, stirring frequently until greens are tender. Squeeze in the juice of 1 lemon and transfer in to large bowl.
In the bowl with the cooked greens and onions, toss in roasted butternut squash, cubed bread and gorgonzola. Mix well.
In a separate bowl whisk together eggs, milk , salt, pepper and nutmeg until well combined.
Generously butter a deep 9 X13 baking pan. Place bread mixture in pan, then pour the eggs and milk mixture over this.
Allow to sit for at least 30 minutes or in a refrigerator overnight.
Cover with foil and bake at 350 degrees for vabout an hour or until a skewer inserted into the middle comes out clean. Remove foil and bake for 10-15 minutes longer to crisp up. Cool before serving.
Pair with Revolutionary Red or Cayuga White
Bellwether Hard Cider & Wine Cellars
Sweet Potato Casserole with Pecan Brittle Topping
- 5 ½ lbs. sweet potatoes, baked or boiled until tender, peeled and cut into 2” chunks
- ½ c. unsalted butter, melted, divided
- 1 ½ tsp. freshly grated nutmeg, divided
- 1 ½ c. light brown sugar, divided
- 1 c. milk, warmed
- 3 large eggs, beaten together
- ½ c. (4 oz.) pecan halves
- 1 c. cornflakes
- ½ tsp. cinnamon
Preheat oven to 350°F. Butter a 13x9” baking dish.
Place warm sweet potatoes (in batches, if necessary) in food processor, and puree until smooth. Scrape the puree into a large bowl. Add half the butter, 2 tsp. salt, 1 tsp. nutmeg, ½ c. brown sugar, and the milk, and stir until well combined. Add eggs and blend until well combined. Pour the mixture into the prepared baking dish, cover with foil, and bake 40 minutes.
Prepare Brittle Topping: Spread pecans on a baking sheet, and bake for 5 minutes, until lightly toasted. Transfer the pecans to a work surface and coarsely chop them. In a bowl, toss the pecans with the cornflakes, cinnamon, and the remaining butter, ½ tsp. nutmeg and 1 c. brown sugar. Season to taste with salt.
Remove foil from the baking pan. Spoon small clumps of the topping evenly over the sweet potatoes. Bake uncovered for 40 minutes longer, or until the topping is golden brown and sizzles.
Let the casserole stand for 20 minutes before serving.
The casserole can be baked up to 4 hours ahead and served warm or at room temperature.
Buttonwood Grove Winery
Rosemary and Garlic Infused Oven Roasted Almonds
- 1 pound raw almonds
- 1 cup olive oil
- 4 cloves garlic, crushed
- 4 sprigs fresh rosemary, leaves stripped
- 1/4 tsp red pepper flakes, or more to taste
- sea salt to taste
Preheat oven to 350 degrees F
Spread almonds on baking sheet.
Bake until almonds are golden brown, about 15-20 minutes. Nuts will continue to cook after removing from oven. Transfer hot almonds to a wide-bottomed glass or stainless steel bowl.
Heat olive oil, garlic, rosemary leaves, red pepper flakes, and sea salt in a saucepan over low heat, just before almonds come out of oven. Mash the garlic and rosemary in the hot oil to release their flavor. Pour hot oil mixture over almonds, stirring every 5 to 10 minutes until completely cooled.
Drain oil from the almonds, transfer almonds to a paper towel-lined plate. The almonds will still be shiny and oily to the touch.
Cayuga Ridge Estate Winery
- 1 4oz. Lively Run Chèvre
- 1 tsp. grated orange rind
- 1/4 cup toasted pecans or hazelnuts
- 1/4 cup honey
Whip the cheese in a blender with orange rind. Scoop into serving dish. Mix nuts into the honey and drizzle over the cheese. Serve with crackers and Cayuga Ridge Estate's Cranberry Essence! Enjoy!
Goose Watch Winery
Caramel Apple Cheesecake Bars
For the cheesecake:
- 2 cups all-purpose flour ½ cup firmly packed brown sugar
- ½ teaspoon cinnamon 1 cup (2 sticks) butter, softened
- 2 (8-ounce) packages cream cheese, softened ½ cup sugar, plus 2 tablespoons, divided
- 2 large eggs ½ teaspoon vanilla extract
- ½ can apple pie filling
For the Streusel topping, recipe follows
- 1 cup firmly packed brown sugar 1 cup all-purpose flour
- ½ cup quick cooking oats ½ cup (1 stick) butter, softened
- 2/3 cup caramel topping
Preheat oven to 350 degrees. In a medium bowl, combine flour, brown sugar and cinnamon. Cut in butter with a pastry blender, or fork, until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with ½ cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine well. Pour mixture over warm crust. Spoon apple pie filling over cream cheese mixture.
Make streusel topping: In a small bowl, combine brown sugar, flour, oats and softened butter.
Sprinkle streusel topping evenly over bars. Bake 30 minutes, or until filling is set. If you like your topping a little more golden, broil very quickly to get desired color. To avoid overdoing it, broil on low with oven door open, for 1-2 minutes, to desired color. Drizzle with caramel topping or wait until serving to add caramel. Refrigerate. Bars will be easier to cut when cold.
Rosemary White Bean Puree
- ¾ cup Extra-Virgin Olive oil; more as needed
- 4 cloves garlic, peeled and smashed
- Two sprigs plus 1 tsp. chopped fresh Rosemary
- 2 large tomatoes cut into ½ inch dice(3 cups)
- 2 Tbsp. Chopped fresh mint
- 1-1/2 tsp kosher salt
- One 15 oz. can cannellini beans, rinsed well and drained
- 1/3 cup freshly grated Parmigiano – reggiano
- 1 to2 Tbsp. Fresh lemon juice
- ½ tsp. freshly ground black pepper
- 1 baguette, cut into ½ inch thick slices
Heat the oil, garlic and rosemary sprigs in a small saucepan over medium heat until they start to sizzle steadily and become fragrant, 2-3 minutes. Let it cool to room temp.
Put tomatoes in a medium bowl and toss with 3 Tbsp. of the garlic oil, mint, and 1 tsp. of salt
Put beans in a food processor and add about 6 Tbsp. of the rosemary oil, the parmigiano, 1 Tbsp. Lemon juice, the chopped rosemary, ½ tsp salt, and the black pepper and puree until smooth. Season to taste with more salt, pepper, and lemon.
Brush baguette with rosemary oil, sprinkle lightly with salt and grill both sides, or toast in the oven.
Spread the grilled bread with the bean puree, top with tomatoes
Knapp Winery & Vineyard Restaurant - Chef John McNabb
Cabernet & Wild Mushroom Soup
- 2 medium shallots – minced
- ½ red onion- minced
- 2 Tbsp. Garlic- minced
- 3 Tbsp. Olive oil
- 2 cups finely chopped button mushrooms
- 1 cup finely chopped shiitake mushrooms
- 1 cup finely chopped crimini mushrooms
- 3 Qts. Heavy cream
- 1 tbsp. Dry dill
- 1 ½ tsp. White pepper
- 3 cups Knapp Cabernet Franc Wine
- .5 cups Balsamic vinegar
- 1 cup Sour Cream
- 2 cups parmesan cheese
- 1 cup Boursin Cheese
- To taste – Kosher Salt
- Roux to thicken
In a large stock pot over medium-high heat, heat olive oil and sautee garlic, onion, and shallot until translucent and fragrant. Add mushrooms and sautee 4-5 minutes. Add Cabernet Franc wine and balsamic vinegar to deglaze pan.
Cook, stirring constantly, 3 minutes or until simmering, stir in dill and white pepper. Add Heavy cream, sour cream, and boursin cheese, use a wire whip to incorporate. Bring to a boil and reduce heat to simmer, add parmesan cheese and stir with a wire whip 3-5 minutes to incorporate and thicken slightly.
While simmering, add a blonde roux to thicken to preference. Cook stirring regularly 6-8 minutes to cook out starch from roux. If soup becomes too thick, dilute with Cabernet Franc or more heavy cream.
Enjoy this recipe with a glass of Knapp Cabernet Franc, Serenity, or Seyval Blanc wine.
Long point Winery
Beef and Bean Casserole
- 1 lb Ground Chuck
- 5 strips Bacon
- 1 Chopped Medium Onion
- 1 Clove Garlic
- 1/4 cup of Brown Sugar
- 1/4 cup of Water
- 3 Tbsp Red Wine Vinegar
- 1 Can Green Beans
- 1 Can Butter Beans
- 1 Can Kidney Beans
- 2 Cans Pork & Beans
- 1/2 cup Ketchup
- 1/2 Tbsp. Mustard
Cook Beef, onions and garlic until meat is cooked through. Set aside.
Fry bacon, chop when cool and add everthing to the beef mixture, mixing well.
Place all ingredients into a casserole dish and cook on 350 for 45 minutes.
If a crock pot is preferred, place all ingredients into pot and cook for 4 hours on high.
Creamy Potato Leek Soup
- 3 large leeks (white and tender light green parts only, washed well, chopped)
- 1 large carrot (peeled and chopped)
- 1 large celery stalk (chopped)
- 1 clove garlic (chopped)
- 2 large Yukon gold potatoes (peeled and chopped)
- 2 Tbsp butter
- 1 large can (49.5 oz) chicken broth
- 1 spring fresh thyme
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 1/4 tsp white pepper
- 1/8 tsp nutmeg
- 1/8 tsp cayenne pepper
- 1/3 cup heavy cream
In large pot over medium heat, melt butter and add carrots, celery and leeks. Cook slowly until softened about 10 minutes. Do not brown. Add garlic and cook 2 minutes more. Add chicken broth and bring to boil. Add potatoes, thyme and spices. Return to boil. Turn heat to medium low and simmer until potatoes are tender, about 20 minutes. Remove thyme stem. Let soup cool for about 20 minutes or until no longer hot.
Ladle soup into blender and puree until chunks are gone. This should be done in 2 or 3 batches. Do not overfill the blender. Leave top of blender cracked open to let the steam out. Soup should still have some soft texture to it. Add pureed soup back to pot. Add cream and heat to desired temperature. Do not boil the soup once you’ve added the cream.
Serve with Mistletoe Magic White Wine.
Optional serving suggestions: Add 5 or 6 drops of hot sauce to each bowl. Leave the soup chunky for a more rustic presentation. Top soup with garlic parmesan croutons.
Fat Frog Eyed Fiesta
- 1 can of pinto beans (drained and rinsed)
- 1 can of black beans (drained and rinsed)
- 1 can of black eyed peas (drained and rinsed)
- 1 can of cannellini beans (drained and rinsed)
- 2 small cans of shoe peg corn
- 1 cup of chopped celery
- 1 small onion chopped
- 1 cup of sugar
- ½ c of canola oil (DO NOT USE OLIVE OIL)
- ¾ c of apple cider vinegar
- Salt and pepper to taste
Cook sugar, oil and cider in pan until sugar is dissolved. Cool
Add to other ingredients and marinate overnight in fridge.
Drain (reserve a little juice) add salt and pepper to your taste.
Serve with tortilla chips or on its own.
Sheldrake Point Winery
- 2 Tablespoons olive oil, divided
- 1 onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup Panko*
- 2 large egg yolks
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
FOR THE GRAVY
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 4 cups beef broth
- 3/4 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- 2 Tablespoons chopped fresh parsley leaves
Heat 1 Tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes; set aside.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
Add remaining 1 Tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
Serve immediately, garnished with parsley, if desired.
Six Mile Creek Vineyard
Amore Christmas Cookie
- ½ c. butter, softened
- ½ c. white sugar
- 1 egg
- 1 ¼ c. all-purpose flour
- ½ c. ground almonds
- 2 tsp. Six Mile Creek Amore liqueur
Preheat oven to 400F
in large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
Bake 5-8 minutes in the preheated oven, or until cookies are lightly colored.
Swedish Hill Vineyard
- 2 Tbsp extra virgin olive oil, divided 1 lb lean ground beef
- 1 large yellow onion, diced 2 garlic cloves, minced
- 4 cups low-sodium chicken broth 1 (14.5 oz) can petite diced tomatoes
- 1 (14.5 oz) can crushed tomatoes 2 1/2 Tbsp tomato paste
- 2 tsp dried basil 1/4 tsp dried oregano
- 1/2 tsp dried rosemary, crushed 1 1/2 tsp dried thyme
- 1 1/2 Tbsp chopped fresh parsley Salt and ground black pepper, to taste
- 8 lasagna noodles, broken into bite size pieces (6.5 oz)
- 1 1/4 cups shredded mozzarella cheese (5 oz)
- 1/2 cup parmesan cheese
Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain majority of fat from beef and set aside.
Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, parsley, the cooked ground beef and season with salt and pepper to taste. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasta water before draining pasta. Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired. In a mixing bowl, using a fork, stir together mozzarella and parmesan cheese mix into soup and serve.
Thirsty Owl Wine Co.
Fried Chicken Biscuits with Snow Owl Wine and Mustard Jelly
- Boneless Skinless Chicken Breast and/or Thighs
- Canned Biscuits
- 1 Cup Corn Flour
- 1 Cup All Purpose Flour
- 1 Tablespoon Baking Powder
- Seasoning Salt
- 2 Teaspoons Black Pepper
- Snow Owl Wine and Mustard Jelly
If using breasts, cut each one in half to better fit the biscuit. Season chicken with seasoning salt and set aside. Mix the flours, baking powder, 2 teaspoons seasoning salt, and 2 teaspoons black pepper.
Bake biscuits according to the package directions.
Dredge chicken in the flour mixture and deep fry at 350 degrees until it reaches an internal temperature of 165 degrees. Place chicken on a paper towel to drain. Put one piece of chicken on a split biscuit and top with Snow Owl Wine and Mustard Jelly.
Treleaven by King Ferry Winery
- 1 1/3 cup Mayonnaise
- 1 1/3 cup Sour Cream
- 2 tsp. Beau Monde Seasoning
- 2 tsp. Dill Weed
- 2 Tbsp. Minced Onion
- 2 Tbsp. Parsley
- 2 3 oz. pkgs Buddig beef (sliced into small pieces)
- 2 round breads (rye and/or pumpernickel)
Mix together and serve in hollowed out rye/pumpernickel bread bowl. Cube other loaf for serving.
Toro Run Winery
Toro Run Holiday Greens
- 3 bunches fresh mustard greens
- 3 bunches fresh turnip greens
- 1/4 cup butter
- 1/2 cup dill pickle juice
- 1 cup cubed Spanish Jamon
- 1/3 cup sliced onion
- salt and pepper to taste
Rinse the mustard and turnip greens thoroughly to remove gritty dirt, and place in a 12 quart pot with 8 cups of water. Add the butter, pickle juice, bacon and onion, and bring to a rolling boil.
Continue cooking at a full boil for 20 minutes, then reduce the heat to low, and simmer for an additional 30 minutes, until tender. Taste and season with salt and pepper.
Varick Winery & Vineyard
Sassy Varick Meatballs
- 10 oz. Varick Grape Jelly
- ¼ cup Varick Vidalia Onion Hot Sauce*
- 2 tablespoons Varick Creole Mustard
- 2 lbs meatballs or veggie balls
*Adjust to personal taste
Combine jelly, hot sauce and mustard in a large pan or crock pot. Mix and heat thoroughly. Add cooked and drained meatballs or veggie balls. Cover and simmer on low. Serve hot with cocktail toothpicks.