2014 Wine & Herb Festival Recipes

Americana Vineyards
Panzanella Salad with Lemon-Oregano Vinaigrette


1 zucchini, cubed
1 summer squash, cubed
1 red pepper, cubed
1 green peppers, cubed
1 red onion, chopped
4 tablespoons extra virgin olive oil
1/2 round peasant bread, cubed and air dried
1 pint cherry tomatoes, halved
1/2 cup pitted, halved kalamata olives
salt and pepper to taste

Preheat oven to 400°F. Toss zucchini, squash, red pepper, green pepper and red onion in 2 tablespoons of the olive oil. Spread on sheet tray, season with salt and pepper and roast until slightly caramelized; let cool. Toss cubed bread with the remaining 2 tablespoons of olive oil. Spread on a sheet tray, season with salt and pepper and brown croutons in oven, about ten minutes; let cool.

Lemon-Oregano Vinaigrette

1 clove chopped garlic
1 tablespoon red wine vinegar
juice of 1/2 lemon
1 teaspoon dijon mustard
1 teaspoon chopped fresh oregano (1/2 teaspoon dried)
1/4 cup extra virgin olive oil
salt and pepper to taste

Combine all ingredients except olive oil. Whisk to combine. While whisking, slowly drizzle in olive oil to emulsify. Assemble to salad by combining bread cubes, roasted vegetables, cherry tomatoes, olives and a handful or two of arugula in a large bowl. Toss dressing over mixture and gently combine. Serve immediately.


Bellwether Hard Cider and Wine Cellars
Cherry Tomato Crisp

This is a savory, not sweet, crisp.  It is so easy and delicious it’s almost too good to be true!  It’s a fantastic accompaniment to just about anything off the grill and is also a great appetizer for summertime parties.

1 ½ lb. (about 5 c.) cherry tomatoes
2 slices firm white sandwich bread, torn into quarters
¼ c. grated Parmesan cheese
2 Tbsp. fresh parsley leaves
1 Tbsp. olive oil
1 clove garlic, coarsely chopped
coarse salt and pepper, to taste

Preheat oven to 400°F. In a food processor, combine the bread, Parmesan cheese, parsley leaves, olive oil and garlic. Add salt and pepper to taste. Pulse the mixture to coarsely chop. Place the cherry tomatoes in an 8-inch square pan. Top the tomatoes with the bread mixture. Bake until the crumb topping is golden brown and the tomatoes are tender, about 20-25 minutes.


Buttonwood Grove Winery
Parsley and Walnut Pesto

3 cups fresh flat parsley leaves (about 2 1/2 ounces)
1/2 cup chopped walnuts, toasted
3 Tablespoons olive oil
1 Tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, chopped

Combine all ingredients in a food processor; process until smooth.  Serve on crackers or bread with a glass of Buttonwood Grove Redbud.


Cayuga Ridge
Mexican Style Cornbread

2 eggs
¼ cup corn oil
1 cup buttermilk
1 ½ cups shredded cheddar cheese
1 8 oz. can cream-style corn
1 large onion, chopped
2 fresh jalapeño peppers, seeded and minced
1 cup cornmeal
½ cup all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Preheat oven to 350°F. Grease an 8-inch square pan or cast iron skillet. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapeños. In a large bowl, whisk together cornmeal, flour, baking powder, soda and salt. Stir the egg mixture into the dry ingredients and mix well. Pour batter into prepared pan. Sprinkle remaining ½ cup cheese on top. Bake for 30-35 minutes until center is set and top is golden brown.


Goose Watch Winery
South of the Border Chili

1 lb. ground beef chuck
3 (15 oz.) cans chili beans, drained
1 (15 oz.) can chili beans in spicy sauce
4 tomatoes, chopped (yellow & red)
1 (6 oz.) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 green chili pepper, seeded and chopped
1/8 cup chili powder
1 tsp. minced garlic
1 tsp. hot pepper sauce
1 tsp. salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 large jar salsa (mild, medium or hot)

Heat a large stock pot over medium-high heat.  Crumble the ground chuck into the hot pan and cook until evenly browned; drain off excess grease.  Pour in the chili beans, spicy chili beans, tomatoes and tomato paste.  Add the onion, green pepper and chili pepper.  Season with chili powder, garlic, hot pepper sauce, salt, pepper, cayenne and salsa.  Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.  After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary.  The longer the chili simmers, the better it will taste.


Hosmer Winery
Pansy Syrup

2 cups granulated sugar
1 cup water
1 cup dark pansy petals, cleaned and loosely packed

Put pansy petals into a food processor with a steel blade.  Add 1/3 cup sugar and grind pansies into sugar by pulsing 4 times, then process for about 30 seconds.  Combine the remaining sugar, pansy sugar and water in a small non-aluminum sauce pan.  Bring mixture to a boil over medium heat, stirring once, and reduce the heat to low.  Simmer to syrup stage, not over 220°F.  Remove from heat and pour into a cleaned and sterilized canning jar.  Place on a towel on the counter and allow to cool.  Prepare or purchase a pound cake, slice and drizzle with pansy syrup.  Garnish with fresh pansy petals if desired.

Other Serving Suggestions:
This rich dark syrup is also delicious over pancakes or ice cream. Both the pansy leaves and flowers are edible and have a mild, minty taste. They are a rich source of vitamin A and C. Mostly, the leaves and flowers are used as garnishes in cakes, fruit salads, green salads, desserts and soups. Many people freeze the petals in ice cube trays and use in drinks.



Knapp Winery & Vineyard Restaurant
Fresh Green Goddess Chicken Salad

Exec. Chef John McNabb


½ cup sour cream
¼ cup mayonnaise
¼ cup evaporated milk
1/3 cup chopped scallions
2 anchovy fillets
1 tsp. salt (if needed)
1 T. vegetable oil
1/3 cup chopped parsley
1 T. chopped garlic
1 ½ T. fresh chopped tarragon leaves
1 ½ T. fresh lime juice

Add all liquid ingredients into a blender followed by all remaining ingredients to ensure easy blending.  Blend on medium high speed for 30-45 seconds until smooth.


1 ½ pounds grilled chicken breast, cubed
1 medium orange bell pepper, diced
3 ribs celery, diced
2 T. tarragon leaves, finely chopped
1 T. fresh chives, finely chopped
1 cup seedless grapes, quartered
½ cup water chestnuts, chopped
½ cup carrot, finely shredded
to taste Green Goddess Dressing

In a large mixing bowl, add all ingredients except for dressing and mix to disperse ingredients.  Add Green Goddess dressing in small amounts until desired taste and consistency is reached.  Season with salt and pepper if needed.

Dressing will keep well in refrigerator for 3-5 days.

Enjoy this recipe with Knapp Seyval Blanc, Cayuga White or Sangiovese.


Long Point Winery
Tomato-White Bean Soup with Pesto


2 Tbsp. olive oil
1 yellow onion( large, chopped)
4 celery stalks (chopped)
2 carrots (medium, chopped)
3 cloves garlic (quartered)
1/2 cup dry white wine (or water)
1 qt. low sodium vegetable stock
2 cups cannellini beans (canned, rinsed and drained)
14 oz. diced tomatoes
2 bay leaves
1/4 tsp. kosher salt
pesto sauce (jar or homemade)

In a large pot, heat oil over medium heat.  Cook onion, stirring occasionally, until golden, 3 to 5 minutes.  Add celery, carrots and garlic; cook, stirring, until vegetables soften, 3 to 5 minutes.  Add wine; stir to scrape brown bits off bottom of pot.  Add stock, beans, tomatoes, bay leaves and salt.  Bring soup to a boil; reduce heat, cover, and simmer, stirring occasionally, until carrots are very soft, 15 to 20 minutes.  Remove bay leaves from soup; discard.  In a blender, carefully puree half of soup; transfer to a bowl; repeat with remaining half of soup.  Divide soup among 4 bowls, dollop each with 1/4 pesto, and swirl in; serve.


2 cups fresh basil, stems removed
3 Tablespoons pine nuts
1 Tablespoon olive oil
2 garlic cloves, crushed
¼ teaspoon salt
2 Tablespoons water
½ cup + 2 Tablespoons grated Parmesan cheese

In a food processor or blender, combine basil, pine nuts, oil, garlic, salt and water; purée.  Add cheese and purée 30 seconds.


Lucas Vineyards
Chicken Tarragon Salad


½ cup mayonnaise
½ cup (or 1 small container) plain Greek yogurt
1 teaspoon poppy seeds
1 teaspoon fresh tarragon, finely chopped

In a small bowl, mix together mayonnaise, yogurt, poppy seeds, chopped tarragon and a sprinkling of salt and pepper. Set aside.


2 boneless, skinless chicken breasts
1 Tablespoon olive oil
1 cup dry white wine
1 large sprig tarragon
1 cup seedless red grapes (approx. 40 grapes), cut in half
2 celery stalks, chopped
¼ cup chopped walnuts
salt and pepper

Heat skillet over medium-high heat and add olive oil. Season chicken breasts with salt and pepper and add to pan. Cook one side until slightly golden brown. Flip chicken over; add wine and sprig of tarragon. Cover and reduce heat to medium-low. Simmer for 15 minutes until thoroughly cooked. Remove chicken and let cool. Chop chicken into small bite size pieces.

Assemble in large mixing bowl; combine chicken, grapes, celery, walnuts and dressing.

Serve with Lucas Semi-Dry Riesling, Blues or Cayuga White.

Serving Suggestion: Use lettuce cups or fresh spring mix for presentation.


Montezuma Winery
Mixed Salad Greens with A Ginger Garlic Dressing

1/2 c. Montezuma Wetland White Wine
1/2 c. Canola oil
1/4 c. water
2 garlic cloves
2 slices of fresh ginger
1/2 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1 tsp. garlic salt
pinch of red pepper flakes
1-2 tsp. Italian seasoning
1 Tbsp. honey
mixed greens
sliced almonds
(any other vegetables you would like to add)

In a saucepan, place oil, garlic and ginger.  Cook over medium to low heat.  Do not boil.  Garlic and ginger will bubble.  Cook for about 5 to 10 minutes until garlic and ginger are fork-tender.  Do not let the garlic or ginger burn.  Let cool.  Whisk wine, water and all remaining ingredients together.  Take garlic and ginger slices out of the oil and slowly whisk into wine mixture.  Add more spices to taste.  Pour over mixed greens and top with almonds.


Sheldrake Point Winery
Thai Curry Paste

1 stalk lemongrass
1 bunch fresh shado beni leaves
1 cup fresh Thai basil leaves or regular basil leaves
1/2 cup fresh mint leaves
4 serrano chiles, stemmed and sliced
1 (3-inch) piece fresh ginger, peeled and chopped
10 fresh Kaffir lime leaves, chopped
2 Tbsp. (about 2 strands) Thai green peppercorns in brine
1 Tbsp. coriander seeds, toasted
2 tsp. ground turmeric
1/2 cup extra virgin olive oil
juice of 2 lemons
1 Tbsp. kosher salt

Put the lemongrass on a cutting board.  Using the back of a knife, lightly tap up and down the stalk to release the essential oils.  Cut 1 inch off the root end and one-third off the stalk, down from the top, and discard.  Cut the remaining stalk in half lengthwise and remove any tough outer layers.  Thinly slice and then chop the lemongrass.  Put the lemongrass, shado beni, Thai basil, mint, chiles, ginger, Kaffir lime leaves, green peppercorns, coriander seeds, turmeric, oil, lemon juice and salt in a food processor and purée until the mixture forms a smooth paste.  Scoop it into an airtight container and store in the refrigerator for up to five days.  Stir before using.


Six Mile Creek Vineyard
Dill Dip

1 cup sour cream
1 cup mayonnaise
1 Tablespoon chopped onion (optional)
1 Tablespoon minced fresh parsley
1 Tablespoon dill weed
¾ Tablespoon sea salt
assorted crackers or vegetables

Combine first six ingredients in a bowl, cover and refrigerate for 1 hour or until chilled.   Serve with crackers or sliced vegatables.

Pair with Six Mile Creek Pasa Tiempo.


Swedish Hill Winery
Spicy Sausage Soup

1 lb. spicy Italian sausage
1/2 Tbsp. lemon basil leaves
1/2 tsp. dried oregano
1 (8 oz.) can tomato sauce
1 1/2 cups sliced zucchini
1/2 lb. pasta
3 Tbsp. fresh parsley, chopped
1 cup thinly sliced carrots
4 large tomatoes, chopped
½ cup water
5 cups beef broth
2 cloves garlic, minced
1 cup onion, chopped

In a dutch oven, brown sausage, then remove sausage and drain. Sauté onions and garlic. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, and sausage and bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add pasta during the last 10 minutes. Sprinkle Parmesan cheese on top of each serving if desired.


Thirsty Owl Wine Company
Flatbread with Fresh Cheese & Cilantro Chutney

Tandoori Nan (Indian Spiced Flatbread)
Fresh cheese, also called Quark or Chakka in India

Cilantro Chutney:
1 bunch fresh cilantro
6 scallions, chopped
2 serrano chiles, chopped
½ teaspoon Chat Masala spice blend
1 teaspoon roasted and ground cumin seed
1” piece of ginger, grated
2 teaspoons lemon juice
1 teaspoon Sugar
2 teaspoons extra virgin olive oil
salt to Taste

Place all the ingredients for the chutney excluding the oil into a blender or high powered food processor. Blend until smooth and add in the oil while the machine is running, season with salt to taste. Place the flatbread on a sheet pan and spread each one with about 1 ½ Tablespoons of cheese and bake in a preheated 400°F oven until bread browns slightly. Remove from the oven and drizzle with the Cilantro Chutney.


Toro Run Winery
Swedish Meatballs with Rosemary

1 cup beef stock
1 cup heavy cream
3 tablespoons all-purpose flour
1 teaspoon soy sauce
1 teaspoon ground black pepper
½ teaspoon dried rosemary (fresh if possible)
½ (20 oz.) frozen cooked meatballs, thawed

Whisk together beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in meatballs, and continue to cook until meatballs are heated through, about 5 minutes.


Treleaven by King Ferry Winery
Cheddar and Green Pepper Spread

Prep Time: 45 minutes or less

Yield: 2 cups

1/4 pound extra-sharp yellow Cheddar, grated coarse
1/4 pound extra-sharp white Cheddar, grated coarse
1 green bell pepper, cut into very thin 1-inch-long strips
1/2 cup thinly sliced scallion
1/2 cup bottled mayonnaise
1 1/2 teaspoons Dijon-style mustard
Saltine crackers as an accompaniment

In a bowl, toss together Cheddar cheeses, bell pepper, and scallion. Add mayonnaise, mustard, and black pepper to taste, and combine the mixture well.

The spread keeps, covered and chilled, for 1 week.  Serve the spread with crackers.



Varick Winery and Vineyard
Bean and Tomato Stew with Thyme

3 Tablespoons of Varick Tomato Garlic Artisan Olive Oil
4 cloves garlic, quartered
1/4 cup Varick White wine
1 (14.5 ounce) can diced tomatoes in juice
2 Tablespoons water
¼ teaspoon ground black pepper
1 ½ teaspoons ground sage
½ teaspoon dried thyme
¼ teaspoon of Varick Garlic and Herb Hot Sauce
1 bay leaf
1 (16 ounce) can northern beans

Heat oil in a large saucepan over medium heat.  Add garlic and sauté until lightly browned.  Add white wine and simmer for one minute.  Add tomatoes, water, pepper, sage, thyme, hot sauce and bay leaf.  Bring to a boil and simmer for approximately 20 minutes.  Add beans and simmer for another 20 minutes until the stew is thickened.  Remove the bay leaf before serving.