2014 Holiday Shopping Spree Recipes

Americana Vineyards & Winery and The Crystal Lake Cafe

Roasted Butternut Squash and Swiss Chard Savory Bread Pudding

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

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

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

 Holiday Cheese

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:

For the Streusel topping, recipe follows


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.

Hosmer Winery

Rosemary White Bean Puree

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

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

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.

Lucas Vineyards

Creamy Potato Leek Soup

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.

Montezuma Winery

Fat Frog Eyed Fiesta

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

Swedish Meatballs


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

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

Lasagna Soup

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

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

Bread Dip

Mix together and serve in hollowed out rye/pumpernickel bread bowl. Cube other loaf for serving.

Toro Run Winery

Toro Run Holiday Greens

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

*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.