2014 Mardi Gras Recipes

Americana Vineyards
Americana's Jazzy Jambalaya

1 T. vegetable oil
6 boneless, skinless chicken thighs
1/2 lb. andouille, sliced
1 chopped yellow onion
1 c. chopped celery
1 large chopped green peppers
2 large chopped cloves of garlic
1 28 oz. can dice tomatoes with juice
2 bay leaves
1/2 tsp. oregano
1/2 tsp. thyme
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. ground black pepper
4 c. chicken stock
1 c. long grain white rice

Heat oil in a Dutch oven.  Brown chicken thighs and sausage in oil.  Drain on a paper towel.  Saute onion, celery and bell pepper until onion is translucent.  Add garlic and sauté a few minutes more.  Add remaining ingredients, except rice.  Bring to a boil, then reduce the heat to a simmer.  Return chicken and sausage to Dutch oven.  Stir to combine and simmer for 60 to 90 minutes.  Once the chicken is cooked through and shreds easily, bring the pot to a boil and add the rice. Cover for 15 minutes and check the rice.  Continue to cook until rice is finished.  Serve with corn bread and hot sauce.


Bellwether Hard Cider
Hard Cider Beignets

1 pkg. active dry yeast
1 1/2 cups warm water
1/2 cup sugar
1/2 cup nonfat dry milk powder
1 tsp. salt
2 eggs
1 cup of Bellwether Original Hard Cider
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 until 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°F for 2-3 minutes until lightly browned on each side.  Drain on paper towels and sprinkle heavily with powdered sugar.  Serve hot.


Buttonwood Grove Winery
Bayou Sausage, Red Beans & Rice

Serves: 10

Cooking Time: 4 hours

1 3/4 cups water
1 (16-ounce) package Andouille sausage, sliced
1 (10-ounce) package frozen seasoning blend (onion, green pepper, mushrooms, parsley)
1 ¾ cups chicken broth
1 Tablespoon Creole seasoning (or more to taste)
1 Tablespoon prepared minced garlic
1 ½ cups uncooked converted long-grain rice*
2 (15-ounce) cans red beans, rinsed and drained

In a 4-quart slow cooker, place all ingredients except beans, stir well.  Cover and cook on LOW setting for 3 1/2 hours.  Stir in beans; cover and cook on HIGH setting for 30 minutes or until beans are thoroughly heated.  Let stand 10 minutes before serving.

*Converted long-grain rice is the best bet for this slow-cooker favorite because it requires a longer cooking time than regular rice.


Cayuga Ridge Estate Winery
Salted Caramel Bourbon Ice Cream

1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 tsp. course sea salt (add more salt for an extra salty caramel)
1/2 tsp. pure vanilla extract
1 cup milk (low fat or whole)
5 egg yolks
1/4 cup bourbon (Myer's Distillery!)

Heat 1 cup sugar in a dry skillet over medium heat, stirring with a fork to heat the sugar evenly, until it starts to melt.  Then, stop stirring and cook by swirling the skillet occasionally so the sugar melts evenly until it is dark amber.  Caution: the sugar will turn from dark amber to burnt very quickly, so keep an eye on it!  Add 1 1/4 cups cream to the sugar and cook, whisking until all of the caramel chunks have dissolved.  Transfer to a bowl and stir in sea salt and vanilla.  Cool to room temperature.  Meanwhile, warm the milk, remaining 1 cup cream, and remaining 1/4 sugar in a heavy saucepan, stirring occasionally.  Lightly whisk egg yolks in a medium bowl, then slowly add the hot milk mixture to the yolks, whisking constantly (slowly, so you don't scramble the eggs).  Pour the custard back into the saucepan you used to warm the milk and cook over medium heat, stirring constantly with a wooden spoon; cook until the custard coats back of spoon.  Pour the custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.  Chill custard in the fridge, stirring occasionally, until it's very cold, 3-6 hours.  Mix bourbon into chilled custard.  Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up.

Serve with Cayuga Ridge Estate Peach Essence over top or in a glass!!  Enjoy!!!


Goose Watch Winery
Cajun Corn Soup

4 cups water
1 1/3 (6 ounce) cans tomato paste
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cups fresh corn kernels
1 tablespoon vegetable oil
1/2 onion, chopped
4 cloves garlic, minced
1/2 pound ground beef

In a large pot over high heat, combine water, tomato paste, salt, ground black pepper, cayenne pepper, green bell pepper, red bell pepper and corn.  Bring to a boil, reduce heat to medium-low and allow to simmer at a slow boil for 35 minutes.  In a large saucepot over medium heat, combine oil, onion and garlic and sauté for 3-5 minutes.  Add to the simmering soup.  Sauté ground beef for 10 minutes, drain and add to soup as well.  Simmer for 10 more minutes and serve.


Hosmer Winery
New Orleans Cajun Creole Pizza Bites

1 12" thin pizza crust
1 8-oz. pkg. cream cheese, softened
1/4 c. sour cream
1 c. mozzarella cheese, shredded
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. hot sauce
2 tsp. Creole seasoning
1 scallion, chopped
1/2 c. Parmesan cheese
1 Tbsp. fresh parsley, chopped

Preheat oven to 450°F.  Bake time: 8-10 minutes.
In a medium bowl, combine cream cheese, sour cream, Mozzarella cheese, lemon juice, Worcestershire sauce, hot sauce, Creole seasoning and scallion.  Blend until smooth.  Spread mixture onto crust, leaving a 1" border around the edge.  Sprinkle Parmesan cheese over the top and bake for 8-10 minutes until crust is light brown and cheese is bubbly.  Remove from oven and sprinkle with chopped parsley.  Wait 2-3 minutes before slicing.  Serve either hot or at room temperature.

Alternate Methods: For 8" pizza crust, or flatbread, use 2/3 ingredients.


Knapp Winery & Vineyard Restaurant
Brandied Bread Pudding

Exec. Chef John McNabb

Bread Pudding

1 loaf Italian or French bread, crust removed and cubed 1”
1 pint whole milk
1 pint heavy cream
4 eggs, beaten
1 c. sugar
1 c. light brown sugar
1 ½ tsp. vanilla extract
¼ tsp. all spice
¼ tsp. nutmeg
½ tsp. cinnamon
1 cup raisins (preferably golden raisins)
1 cup Knapp Brandy
2 oz. unsalted butter

Soak raisins in brandy at room temperature overnight.  Preheat conventional oven to 350°F.  In a large mixing bowl, soak bread cubes in heavy cream and milk for 30-40 minutes until all liquid is absorbed.  In a separate bowl, whisk together eggs, sugar, nutmeg, cinnamon and allspice.  Stir egg mixture into soaked bread mixture to incorporate.   Strain raisins from brandy, reserving brandy for sauce.  Stir raisins into bread mixture.  Melt butter in a small saucepan and pour into a 9x13 baking dish, coating sides and bottom thoroughly.  Pour bread mixture into baking dish and press out evenly.  Bake in oven for 30-45 minutes until golden brown and bread pudding is set.  Let stand for 10-15 minutes before serving.  Pour brandy sauce over individual servings.

Brandy Sauce

Remaining brandy, strained from raisins
1 egg, lightly beaten
1 cup sugar
½ cup unsalted butter

In a small saucepan over low heat, melt butter and stir in sugar and lightly beaten egg, stirring constantly to prevent curdling.  Cook over low heat until sauce is thick and smooth.  Gradually add Brandy to sauce and stir to incorporate.  Remove from heat and set aside to pour over bread pudding.

Enjoy this bread pudding recipe with Knapp Semi-Dry Riesling, Serenity, Ruby Port, or Rosabella.


Long Point Winery
Chicken and Sausage Jambalaya

12 ounces skinless chicken breast cut horizontal if thick
Cajun seasoning for rub
2 green and/or red bell peppers, chopped
1 pound smoked sausage links or Italian hot sausage balk
1 onion, chopped
3 garlic cloves, minced
2 celery stalks, chopped
1 pound smoked sausage links or Italian hot sausage balk
1/3 cup tomato paste
1 tbsp.. dried parsley
1/2 tbsp. oregano
1/2 tbsp. salt
1 can diced tomatoes
1 can beef broth
1 1/2 tsp. dried basil
1 tbsp. Tabasco
2 cups cooked rice of your choice

Coat chicken with Cajun seasoning on one side.  In a large frying pan, place 3 tablespoons of olive oil and heat over medium heat until hot.  Fry chicken for 4 minutes on each side until just pink in the center.  Remove chicken to a plate leaving juices.  When cool, cut into 1-inch pieces.  To the pan, add garlic and cook on medium just for a few seconds.  Add the sausage to the pan and cook until done.  With a slotted spoon, remove sausage from the pan, leaving juice behind.  Add the peppers, onions and celery to the pan.  Cook for another 5 minutes until tender.  In a large 5-quart saucepan, add all of the above along with the diced tomatoes (include the juice), tomato paste, beef broth, and Tabasco.  Add spices (parsley, oregano, basil, salt). Cook for one hour over low heat.  Adjust seasoning to taste.  Serve over rice.


Lucas Vineyards
Slow Cooker Cajun Pulled Pork

Servings: 4

4 lb. boneless pork shoulder
2 Andouille sausage links
1 1/2 cups water
1/2 cup apple cider vinegar
1/3 cup ketchup
1 Tbsp. molasses
1/4 cup brown mustard
2 Tbsp. brown sugar
2 tsp. paprika
Salt & pepper

In a slow cooker, whisk water, vinegar, ketchup, mustartd, molasses and 1 Tbsp. brown sugar together.  In a separate bowl, mix remaining brown sugar, paprika, 1 tsp. salf and 1 tsp. pepper.  Rub second mixture all over the pork.  Place pork and sausage in slow cooker.  Cover and cook on low for 8 hours.  Remove pork and sausage and shred or chop together.  If desired, skim some of the fat off the liquid an discard.  Strain the sauce into a saucepan, bring to boil and let reduce about 1/3.  Remove from heat and return the meat to the sauce.  Serve with Tug Boat Red or Miss Adventurous wine.


Montezuma Winery
Bourbon Balls

1 cup semi-sweet chocolate chips
1/2 cup white sugar
3 Tablespoons corn syrup
1/2 cup Hidden Marsh Distillery Lone Logger’s Bourbon Whiskey
2 1/2 cups crushed vanilla wafers
1 cup chopped walnuts (optional)
1/3 cup confectioners' sugar

Place chocolate chips in a microwave-safe medium bowl.  Heat in the microwave for 1 minute, stir and then continue to heat at 20 second intervals, stirring between each, until melted and smooth.  Stir in sugar and corn syrup.  Blend in rum.  Add crushed vanilla wafers and chopped nuts.  Mix until evenly distributed.  Cover and refrigerate until firm.  Roll the chilled chocolate mixture into bite-size balls.  Roll balls in a mixture of ground nuts and confectioners' sugar, or just plain confectioners' sugar.  Store in a covered container for a week before serving to blend the flavors.


Six Mile Creek Vineyard
Bellissimo Double Chocolate Cookies

2 (1 ounce) squares unsweetened chocolate
3/4 cup white sugar
1/2 cup margarine, softened
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk

Preheat oven to 400°F (200°C).  In the microwave or over a double boiler, melt chocolate, stirring frequently until smooth.  Remove from heat.  In a medium bowl, cream together the sugar and margarine until smooth.  Beat in the egg, melted chocolate and vanilla until well blended.  Combine the flour, baking soda and salt; stir into the chocolate mixture alternately with the milk.  Drop batter by heaping teaspoonfuls onto cookie sheets, about 1 inch apart.  Bake 8 to 10 minutes until cookies are puffy and slightly cracked on top.  Let cool on wire racks.

Pair with Six Mile Creek Bellisimo Wine.


Sheldrake Point
Fire-Charred Green Beans With Cajun Dip

6 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 teaspoon Cajun seasoning, purchased or homemade
1 teaspoon Chef’s Salt and Pepper Mix

For the beans:
1 pound whole green beans
1 Tablespoon vegetable oil
Chef’s Salt and Pepper Mix


Before you leave home:
Make the dipping sauce by placing all sauce ingredients in a small mixing bowl and stirring until well combined.  Transfer to a small, airtight plastic container.

At the campsite:
Build a hot campfire and place a grilling rack over it.  Toss green beans with oil and season well with salt and pepper mix.  Place beans in a large grilling basket with a handle and set the basket on the grilling rack.  Cook until beans are charred and blistered on the bottom, then flip the basket to char the other side, about 3 to 5 minutes per side depending on your fire’s heat.  Transfer charred green beans to a platter and serve with Cajun dipping sauce.


Swedish Hill Winery
Praline Cake


2 sticks butter
1 ½ cups granulated sugar
1 cup light brown sugar
4 large eggs
1 T. vanilla
3 cups flour
½ tsp. baking powder and baking soda
½ tsp. salt
1 ¼ cups milk

1/3 cup softened butter
3 cups powdered sugar
¼ cup milk
2 tsp. vanilla
2 cups chopped pecans

Preheat oven to 350°F, butter and flour 3 9-inch pans, and set aside.  Beat butter with electric mixer on medium speed until creamy.  Add sugars and beat until light and fluffy.  Add eggs one at a time, beating after each addition.  Add vanilla and mix well.  Sift together flour, baking powder, baking soda and salt.  Add ¼ of flour and combine, then add 1 third of the milk and combine.  Repeat with flour and milk until all is incorporated.  Divide batter evenly into prepared pans and place in the oven.  Bake 30-35 minutes.  Let stand 10 minutes before removing from pan.  For frosting, cream butter until light and creamy.  Gradually add remaining powdered sugar, alternating with the cream.  Beat until creamy.  Add vanilla and mix well.  Stir in pecans.  Spread over cake and serve.


Thirsty Owl Wine Company
Crawfish & Tasso Ham Etouffée

½ cup flour
½ cup + 1 Tablespoon Canola or Vegetable Oil
½ cup diced Tasso Ham
¼ cup diced celery
¼ cup diced onion
¼ cup diced green pepper
3 cloves garlic, minced
2 ½ cups Seafood Stock
1 lb. peeled crawfish tails
1 Tablespoon fresh chopped thyme
1 Tablespoon fresh chopped basil
1 ½ sticks unsalted butter, chopped
Salt & pepper to taste
4 ½ cups cooked white rice
Sliced green onion for garnish

In a skillet or sauce pan, heat the ½ cup oil and add the flour.  Cook, stirring constantly to make a roux.  Keep cooking until it reaches a reddish brown color.  Remove from heat and continue stirring for a few more minutes until it starts to cool and set it aside.   Heat a pot over medium heat and add the oil and Tasso ham.  Sauté until ham browns slightly and begins to release its fat.  Add the vegetables and garlic and cook until vegetables become translucent.  Add the stock and bring to a simmer.  Whisk in the roux mixture until completely incorporated and bring to a boil, stirring constantly, making sure to keep the bottom from scorching.  Once it boils, reduce to a simmer and cook for 5 minutes or until the flour taste cooks out.  Add the crawfish and cook for a minute before adding the butter, herbs and salt and pepper.  Cook, stirring constantly until butter is fully emulsified with the stock and remove from heat.  Plate by mounding ¾ cups of rice on each plate and topping with Etouffée.  Garnish with a little green onion.


Toro Run Wnery
Cajun Red Beans & Rice

1 lb. pinto beans
1 (8 oz.) can tomato sauce
1/4 c. dried parsley
1 Tbsp. salt
1 lb. smoked chorizo, sliced 1/4" thick
1 medium onion, chopped
1 tsp. garlic powder
1 tsp. thyme
1 tsp. chili powder
3 qt. water
Cayenne pepper, to taste
Hot cooked rice

Pre-soak beans per package directions and drain.  Combine all ingredients and bring to a boil in 3 quarts of water.  Reduce heat, cover and let simmer until beans are tender, approximately 2-2 1/2 hours.  Serve over hot cooked rice.


Treleaven by King Ferry Winery
Big Easy Pecan Cookies

3 1/2 oz. pecan halves, toasted (1 cup)
8 oz. unsalted butter (2 sticks), softened
1 cup confectioners’ sugar, plus more for dusting
1 T. pure vanilla extract
½ teaspoon salt
1 ¼ cup flour, sifted

Preheat oven to 325°F.  Break each pecan into 2 or 3 pieces.  Cream butter and sugar with a mixer until pale.  With mixer running, add vanilla and salt, then reduce speed to low.  Gradually add flour, beating until just incorporated.  Stir in pecans until distributed evenly.  Cover dough, and refrigerate until firm, 15 minutes (or overnight; let dough come to room temperature before using).  Drop 2 Tablespoons of dough onto parchment-covered baking sheets, 2 inches apart.  Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes. Let cool on sheets for 5 minutes.  Transfer cookies to wire racks and cool completely.  Dust with confectioners’ sugar just before serving.


Varick Winery
Shrimp Maque Choux

1 medium onion, chopped
1 small bell pepper, chopped
1 stick butter or margarine
1 can whole kernel corn (15oz.)
1 can cream of mushroom soup (15oz.)
1 can diced tomatoes (15oz.)
¼ to ½ teaspoon Varick Garlic and Herb Hot Sauce
¼ teaspoon garlic powder
Pepper, to taste
8 ounces of Velveeta or Fontina Cheese, cut into small squares
1 can tiny shrimp (4oz.)

Sauté onions and bell pepper in butter.  Add can of whole kernel corn and cook for 15-20 minutes.  Add can of cream of mushroom soup, diced tomatoes, hot sauce, garlic powder and pepper.  After mixture becomes hot, add squares of cheese.  After cheese melts, add shrimp and cook until warm.  Serve alone or over rice.