2014 Say Cheese Recipes

Americana Vineyards
Cheddar Shortbread Crackers

8 Tablespoons (1 stick) cold butter, plus more for greasing the pan
1 cup grated Muranda Red Buddy cheese, or your favorite sharp Cheddar
1 cup grated Muranda Bel Ciello, or your favorite hard cheese, such as Romano or Parmesean
1 1/2 cup all-purpose flour
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon cayenne

Heat the oven to 400°F.  Cut the stick of butter into chunks.  Grease a baking sheet with more butter.  Put all the ingredients in a food processor and pulse several times; as soon as the mixture resembles coarse meal, stop.  Turn the dough onto a sheet of plastic, wrap it, and press it gently into a ball.  Refrigerate the dough for at least twenty minutes and up to several hours.  Pinch off heaping Tablespoon-sized pieces of the dough and roll them into 1-inch balls with your hands.  Put the balls on the prepared pan, leaving 2 inches between them.  Press down on each ball with your fingers to flatten it to 3/4 inch thick.  If there is dough left over when the sheet is filled, wait and cook a second batch.  Bake for 10 to 12 minutes, until the shortbreads are puffed and golden brown.  When they're cool enough to handle, transfer them to a wire rack and bake the remaining dough.  Serve right away or store covered at room temperature for up to one day.


Bellwether Hard Cider and Wine Cellars
Southern Caviar (Pimento Cheese Spread)

1 c. best quality mayonnaise
1/4 c. minced Vidalia or other sweet onion
1/2 tsp. hot sauce
1 lb. sharp Cheddar cheese, coarsely shredded
1/2 c. diced, drained pimento (from 7 oz. jar)

In a food processor, blend the mayonnaise and hot sauce. Add the Ceddar and pulse to finely chop the cheese. Add the pimento and pulse to combine. Scrape mixture into serving bowl, cover and refrigerate at least one hour to develop flavor. Serve with crackers, vegetable sticks, use as a filling for grilled cheese sandwiches (add crisp bacon for an extra decadent treat) or eat by the spoon...

We first had this spread when living outside of Washington, D.C.  It's available everywhere and is served at every party, as lunchbox sandwich fillings - the all-purpose savory treat.


Buttonwood Grove Winery
Artichoke Feta Pasta

1 lb. bow tie pasta, cooked
2 Tablespoons olive oil
1 lb. fresh mushrooms sliced or 2-6 oz. jars sliced mushrooms
4 cloves fresh, minced garlic
1-9 oz. jar kalamata olives, drained
2-6.5 oz. jars artichokes, drained and chopped medium
1 Tablespoon dried chives
1 Tablespoon dried parsley
1 cup Buttonwood Grove Dry Riesling wine
1-28 oz. canned diced tomatoes with liquid
1 pkg. First Light Farms feta cheese, crumbled

In large pan, warm oil, add mushrooms and sauté until cooked if fresh, or lightly brown if taken from a jar.  Add garlic and cook for about 30 seconds.  Add Kalamata olives, artichokes, spices and wine – cook for about 3 minutes.  Add tomatoes and cook for about 10 minutes.  Add cooked pasta and cook for 5 minutes or more.  Just before serving, add Feta, stir, and enjoy!


Cayuga Ridge Estate Winery
Pesto Divine

1 8 oz. Lively Run chèvre (plain)
1 heaping Tablespoon of pesto (or sun dried tomato pesto)

Whip in blender.  Serve on your favorite crackers!  Enjoy!


Goose Watch Winery
Spicy Mac and Cheese Soup with Ham

1 ½ cups macaroni shells
2 T. butter
2 T. flour
½ tsp. cayenne pepper
1-14 oz. can chicken broth
1 ½ cups milk
½ pound American or Cheddar cheese, coarsely chopped
1 cup diced ham
Salt and pepper to desired taste

Cook pasta according to package directions, drain and set aside.  Melt butter in a 3-quart saucepan until sizzling and stir in the flour and cayenne pepper.  Add broth and milk.  Cook over medium high heat, stirring constantly for 4-5 minutes or until mixture comes to a boil.  Reduce heat to low and stir in cheese until melted.  Add cooked macaroni and ham and heat through.  Salt and pepper to taste.


Hosmer Winery
Easy Caramelized Onion & Cayuga Blue Dip

1 Tbsp. vegetable oil or Finger Lakes Grape Seed Oil
1 cup thinly sliced sweet onions
½ cup mayonnaise
½ cup sour cream
½ cup crumbled Lively Run Cayuga Blue cheese

Heat oil over medium-low heat in a medium saucepan or skillet.  Add the onions.  Cover and cook until the onions are golden brown and caramelized, stirring occasionally, about 30 minutes.  Cool thoroughly.  Whisk the mayonnaise and sour cream together in a bowl.  Add Cayuga Blue cheese.  Using a rubber spatula, mash mixture until smooth.  Stir in the caramelized onions. Season with salt and pepper to taste.  Cover dip and refrigerate for at least two hours and up to two days for flavors to blend.  Serve dip chilled or at room temperature.


Knapp Winery & Vineyard Restaurant
Spicy Crab and Chive Dip

Exec. Chef John McNabb

8 oz. Vanillen Dairy Morning Glory Cheese - softened
1 lb. cream cheese - softened
8 oz. sharp shredded Cheddar cheese, divided into 2-4 ounce portions
¼ cup chives, finely chopped
1 lb. lump crab meat
½ cup sweet yellow onion, small diced
1 Tbsp. olive oil
1 tsp. Worcestershire sauce
½ c. sour cream
2 Tbsp. sriracha sauce
½ tsp. ground white pepper
1 tsp. soy sauce

In a medium sauté pan over high heat, heat olive oil to sauté.  Add yellow onion  and sauté until caramelized and soft.  Set aside and cool.  In a large mixing bowl, mix all ingredients except 4 ounces of sharp cheddar.  In a lightly greased 8x8 baking dish, spread mixture evenly.  Sprinkle top with remaining cheddar cheese.  Bake at 350°F for 20-25 minutes or until bubbling.  Serve warm.

Enjoy with warm baguette slices, tortilla chips, or rye bread.  Pairs well with Knapp Pasta White, Finger Lakes Chardonnay or Pasta Red Reserve.


Long Point Winery
Zesty Carrot Bake

Servings: 6

1 pound carrots, cut into 1/2-inch slices
2 Tablespoons finely chopped onion
3/4 cup mayonnaise
1/3 cup water
1 Tablespoon prepared horseradish
1/4 teaspoon pepper
1/2 cup dry bread crumbs
2 Tablespoons butter, melted
1/2 cup shredded sharp Cheddar cheese

On a stovetop or in a microwave, cook carrots until tender.  Transfer to a 1-quart baking dish; set aside.  In a small bowl, combine the next five ingredients.  Pour over carrots.  Combine bread crumbs and butter; sprinkle over top.  Bake, uncovered, at 350°F for 25-30 minutes.  Sprinkle with cheese.  Bake 2-3 minutes longer or until cheese is melted.


Lucas Vineyards
Adult Mac n Cheese

3 Tbsp. flour
3 Tbsp. butter
2 cups milk
4 oz. cream cheese
8 oz. extra sharp NY cheddar cheese (shredded or cut into pieces)
4 oz. NY pepper jack cheese (shredded or cut into pieces)
2 jalapeño peppers (finely chopped)
1 clove garlic (finely chopped)
2 tsp. spicy brown mustard
2/3 cup shredded Parmesan cheese
1 lb. rigatoni pasta

Preheat oven to 375°F. Spray 9x9 or 13x9 baking dish with non-stick cooking spray. Boil pasta until just before al dente. It should still be firm, but not crunchy. Drain. In medium saucepan, melt butter over medium low heat. Add flour to make a roux. Cook 4-5 minutes, whisking constantly. Do not brown. Add milk and whisk constantly until sauce begins to thicken. Add cream cheese and whisk until smooth. Keep heat on medium to medium low. Add cheddar and pepper jack cheese in a few stages, stir and wait until the cheese melts to add more. Add garlic and mustard. Stir until smooth. Add chopped jalapeños. Combine sauce with pasta and pour into baking dish. Top with shredded parmesan cheese. Bake for approximately 10 minutes until top starts to brown slightly and the sauce is bubbly around the edges.

Serve with Lucas Butterfly white wine.


Montezuma Winery
Cheese Loaf

3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese
1 1/2 cups milk
2 Tablespoons butter, melted

Preheat oven to 400°F( 200°C).  Grease a loaf pan.  Stir together flour, baking powder, salt, and cheese in a large bowl.  Mix in milk and melted butter.  Stir to form a soft dough.  Spoon dough into prepared pan.  Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes.  Remove from pan to cool.


Sheldrake Point Winery
Blue Cheese and Pear Tart

1 sheet thawed frozen puff pastry (8.6 oz.)
1 large egg
2/3 cup Lively Run Blue Cheese
1/2 small onion, sliced
1 tablespoon olive oil
1 ripe pear or apple, thinly sliced
2 tablespoons fresh thyme leaves

Preheat oven to 425° with a rack set on the bottom.  Lay dough flat on a rimmed baking sheet lined with parchment paper.  Poke holes all over dough with a fork, leaving the outer inch untouched.  Bake until dough starts to puff, about 10 minutes.  Whisk together egg and cheese until smooth and spread over dough, using a spoon to move mixture toward the corners.  Sauté onion and oil in a frying pan until softened.  Scatter onion and pear over cheese.  Bake until pastry is golden brown and egg has set, about 15 minutes.  Sprinkle with thyme and cut into squares.


Six Mile Creek Vineyard
Ithaca Red Wine Soup

2 potatoes, chopped
2 onions, chopped
3 celery ribs, chopped
1 1/2 cups baby carrots
2 cups cauliflower florets
6 cups water
6 chicken bouillon cubes
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 (16 ounce) package processed cheese
2/3 cup Parmesan cheese
2/3 cup shredded Cheddar-Monterey Jack cheese blend
1 (12 fluid ounce) Six Mile Creek Ithaca Red

Place the potatoes, onions, celery, carrots, and cauliflower in a food processor; puree until smooth.  Combine the vegetable mixture, water, bouillon cubes, Worcestershire sauce, pepper, and garlic in a large pot over medium heat.  Cook until the liquid reduces to about 1/2 its original volume, about 90 minutes.  Add the processed cheese, Parmesan cheese, Cheddar-Monterey Jack cheese, and beer; heat until the cheese is completely melted.  Serve immediately.


Swedish Hill Vineyard
Tex Mex Chicken Chowder

3 Tablespoons olive oil, divided
Coarse salt and fresh black pepper
1 pound chicken breast, chopped
1 small onion, diced
1 red or green bell pepper, diced
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup uncooked long or medium-grain white rice
5 cups chicken broth
1 cup salsa
2/3 cup fresh or frozen corn
1 cup shredded Cheddar cheese

In a large soup pot, heat 1 T. oil over medium heat.  Season the chicken well with salt and pepper and brown, stirring often so all sides are evenly cooked.  Remove to a dish and set aside.  Add 2 T. oil to pop and sauté onion, pepper and garlic for 5 minutes, once again seasoning well.  Mix in chili powder, oregano, thyme and rice and cook for 3 minutes.  Stir in the chicken and broth.  Add salsa and corn.  Bring to simmer and cook for 30 minutes.  Sprinkle shredded cheddar cheese over top and serve.


Thirsty Owl
Chorizo & Goat Cheese Crostini with Herb Infused Olive Oil

Note: The olive oil must be infused ahead of time.

1 pkg. Spanish Chorizo, skinned and sliced thin
1 lb. fresh Goat Cheese
1 loaf baguette bread
Extra Virgin Olive Oil (preferably Spanish)
1 bunch Fresh Thyme
1 bunch Fresh Oregano

Place herbs in the olive oil and let sit, covered, at room temperature for 2 weeks.  Slice the baugette at an angle into 1/4" slices and toast under the broiler.  Place 1 1/2 oz. of goat cheese on each slice of toasted baguette and top with 2 slices of chorizo.  Drizzle each finished crostini with a little herbed-infused olive oil and enjoy!


Toro Run Winery
Buffalo Mozzarella with Glazed Plums, Pine Nuts and Mint

1 large ball buffalo mozzarella, sliced into 1/4-inch thick rounds
4 ripe plums, pitted and quartered
1 1/2 cup balsamic vinegar
1/2 cup fresh mint, chopped
1/4 cup pine nuts, toasted
1 splash olive oil
Salt and pepper, to taste

Put vinegar in a medium saucepan and bring to a boil over medium heat.  Adjust heat to low and simmer until it is reduced nearly three-quarters in volume and thickened to a syrup - about 15 minutes.  Add plums to syrup, turning gently to coat, and continue to cook for another 4-7 minutes.  Turn off heat and let cool.  Meanwhile, assemble mozzarella slices on platter, allowing to overlap slightly and season with salt and pepper to taste.  With a fork, remove plums from syrup and place atop cheese, then top with the remaining syrup, pine nuts and mint.  Drizzle with olive oil and serve.


Treleaven by King Ferry Winery
Lemon, Dill, and Havarti Wafers

The citrus lightens these savory cheese crisps.

Serving: 64 cheese crisps

Make Ahead: The logs of dough need to be refrigerated for at least 3 hours or up to overnight or frozen for up to 2 months.  The wafers can be stored between layers of wax paper in an airtight container for up to 2 days.  (Freezing the baked wafers is not recommended.)

1 cup flour
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
4 ounces Havarti cheese, preferably with dill, grated
8 Tablespoons (1 stick) unsalted butter, at room temperature
2 Tablespoons finely chopped fresh dill
1 teaspoon finely grated lemon zest

Sift the flour, salt and baking powder together on a sheet of wax paper.  Combine the cheese and butter in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until well incorporated and smooth.  Stop to scrape down the bowl.  Add the dill and lemon zest; beat on medium speed to incorporate.  Reduce the speed to low; gradually add the flour mixture, beating just long enough to form a soft dough with no visible traces of flour (about 1 minute).  Divide the dough in half.  Lay a large piece of piece of plastic wrap on the counter or inside a rimmed baking sheet and place half of the dough at the center.  Roll to form a log that's 8 inches long by 1 inch wide.  Repeat with the remaining dough.  Wrap both securely and refrigerate for 3 hours or up to overnight. Position a rack in the middle of the oven; preheat to 350°F.  Line two or three baking sheets with parchment paper or silicone liners.


Varick Winery & Vineyard
Spinach & Cheese Squares

1 pkg. (10 oz.) frozen chopped spinach, thawed
1 cup flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1 cup milk
1/2 cup butter, melted
1 onion, finely chopped
1 (8 oz.) package shredded mozzarella cheese
½ teaspoon Varick Winery Garlic and Herb Hot Sauce

Preheat oven to 375°F.  Lightly grease a 9x13 baking dish.  Squeeze moisture from thawed spinach.  In a large bowl, combine flour, salt, and baking powder.  Stir in eggs, milk and butter.  Mix in spinach, onion, cheese, and hot sauce.  Spread mixture in greased baking dish.  Bake 30 to 35 minutes, until golden brown and toothpick comes out clean.