Rosemary-Blue Cheese Shortbread Appetizer
1 cup (4oz) crumbled blue cheese
3/4 cup butter, softened
1 tablespoon sugar
1 tablespoon minced fresh rosemary
2 cups all-purpose flour
3/4 cup finely chopped walnuts
In a large bowl, beat the blue cheese, butter, sugar and rosemary until well blended. Beat in flour (dough will be crumbly). Shape into two 7 inch rolls: coat with walnuts, wrap each in plastic wrap. Refrigerate for 4 hours or freeze for up to 1 month.
Cut into 1/4-inch slices; place on greased baking sheet. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Cool on wire racks.
To use if stored in a freezer: Thaw in the refrigerator. Cut and bake as directed. Store in an airtight container in the refrigerator. Yield: about 4 1/2 dozen.
Pair with Americana's Baco Noir or Finger Lake Chablis
Bellwether Hard Cider & Wine Cellars
Cheddar Cheese and Pecan Crisps
These are a go-to recipe in our house. Everyone loves them with a drink, but even better, rolls of the frozen dough keep well in the freezer for several months. It’s easy to pull out a roll, slice, and bake, for unexpected guests, a hostess gift, or to round out a party menu. They are perfect for holiday entertaining. Sometimes I chop the pecans into the dough, other times I leave the pecans out of the dough and press a pecan half into each cracker.
8 oz. (2 cups) unbleached all-purpose flour
1/8 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika (optional, but delicious)
7 oz. (14 Tablespoons) unsalted butter, cold, and cut into pieces
8 oz. sharp Cheddar cheese, coarsely grated
1 large egg
1/2 cup toasted, coarsely chopped pecans OR enough pecan halves (not toasted) to press one into each cracker
1 egg yolk, mixed with a little water and a little paprika, to glaze crackers
Put flour, baking powder, salt, cayenne, and smoked paprika, if using, into bowl of food processer. Pulse to blend. If using nuts in dough, add and pulse and chop to desired texture. Add butter, cheese, and egg and process until dough just comes together.
Remove dough from processor onto lightly floured work surface. Form dough into rolls about the size of a quarter, about 10-12” long. Wrap well in wax paper and chill for several hours, until rolls are quite firm. If freezing for later use, place wrapped rolls in freezer bags and store in freezer for up to three months.
To bake, preheat oven to 375°F. Slice rolls into discs about 1/8” thick. If you didn’t include pecans in the dough, press a pecan half into each cracker. Place discs onto parchment-lined (or use wax paper or Silpat mat) baking sheet. Brush with egg yolk glaze, and bake crackers for 12-15 minutes, or until golden and cooked through (break one open to make sure it’s baked all the way through).
Cool on pan for about 10 minutes, then remove to rack to cool completely. Serve, or store in airtight container.
Makes about 4 dozen crackers
Buttonwood Grove Winery
Pumpkin Dip with Gingersnaps
8 ounces cream cheese, softened
2 cups powdered sugar
15 ounces pumpkin
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
Combine all ingredients, beat with mixer until smooth. Serve with gingersnaps.
Cayuga Ridge Estate Winery
Susie's Cranberry Chutney
2 cup cranberries
2 tomatoes, peeled and chopped
1/3 cup raisons
1/4 cup onion, chopped
1 teaspoon salt
1/2 jalapeno pepper, finely chopped
1 cup brown sugar
1/2 cup cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
3/4 cup water
Squirt of lemon juice
1 tart apple, peeled and chopped
Combine cranberries, tomatoes, water, raisons, onions, jalapeno pepper and salt. Bring to a boil. Reduce and simmer. Cook covered for 15 minutes. Stir in brown sugar, vinegar, ginger, cloves, pepper, lemon juice and chopped apple. Cover. Cook 35 minutes until consistency of relish. Ladle into hot jars and seal or put into freezer containers and freeze. Serve over brie, chèvre or cream cheese. Enjoy!
Goose Watch Winery
Decadent Red Velvet Bars
1 1/4 Cups all-purpose flour
1 Tablespoon unsweetened cocoa powder
1/2 Teaspoon baking powder
1/8 Teaspoon salt
1/2 Cup unsalted butter, softened to room temperature
3/4 Cup granulated sugar
1 large egg
1/2 Teaspoon vanilla extract
1 Tablespoon red food coloring
1 1/3 cups sweetened shredded coconut
1 Cup semi-sweet chocolate chips2
1/2 Cup white chocolate chips
1 (14 ounce) can sweetened condensed milk
1 Cup chopped walnuts
Preheat oven to 350 degrees. Line the bottom and sides of a 9x13 baking pan with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside. Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in the food coloring until combined.
With the mixer running on low speed, slowly mix the dry ingredients into the wet ingredients until combined. The red velvet dough will be quite thick and sticky. Using a rubber spatula, spread the dough in an even layer into the prepared baking pan. It's very sticky, so take your time pushing it to each corner of the pan. Bake for 8 minutes.
Remove from the oven and leave the oven on. Sprinkle the coconut over the cookie layer, followed by the chocolate chips, then the white chocolate chips. Pour the sweetened condensed milk evenly over the top. Sprinkle with pecans. Bake until set, about 25 minutes. Cool on a rack for at least 2 hours before cutting into squares.
1 3/4 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk, low fat is fine
2 large eggs
4 tablespoons butter, melted
4 cups torn white bread
2 teaspoons dried leaf thyme
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 to 3 1/2 cups chicken broth
12 ounces Cajun-style andouille sausage
1 cup onion, chopped
1 cup celery, chopped
1 red bell pepper, chopped
4 tablespoons butter
3 cloves garlic, finely minced
1 cup green onion, chopped
3 large eggs, beaten
Heat oven to 400°. Grease a 9-inch square baking pan. In a mixing bowl, combine the cornmeal, flour, baking powder, 1 teaspoon salt, and sugar. In another bowl, whisk together the milk, 2 eggs, and 4 tablespoons melted butter. Combine the two mixtures and stir until blended. Spoon into the prepared baking pan. Bake for 25 to 30 minutes, until lightly browned. Cool then crumble into a large bowl. Add the torn bread to the crumbled cornbread. Toss with the thyme, Cajun seasoning, 1/2 teaspoon salt, pepper, and about 2 1/2 cups chicken broth. Quarter the sausage lengthwise and slice about 1/4-inch thick. Put the sausage in a large skillet with the chopped onion and celery. Cook over medium heat, stirring, for about 5 minutes. Add the butter and red bell pepper and continue cooking, stirring, until vegetables are tender. Add the green onion and garlic and cook for 1 minute longer. Spoon into the bowl with the bread and cornbread and stir gently to blend. Taste and adjust seasonings, as desired.
Heat oven to 350°. Grease a 9x13-inch baking dish. Add the beaten eggs and stir until blended. Add more broth in small amounts, until well moistened but not too mushy. Spoon into the prepared baking dish. Cover tightly with foil and bake for 35 minutes. Remove the foil and continue baking for 15 minutes longer. Serves 8 to 10.
Creamy White Bean, Spinach & Roasted garlic Soup
John McNabb- Exec. Chef
1 pound Great Northern Beans, soaked overnight, drained and rinsed
2 tablespoon Extra Virgin Olive Oil
5 cups chopped Spinach, fresh
4 stalks celery, cleaned and diced
1 cup carrot, peeled and diced
1 1/2 cup yellow onion, diced
1 1/2 tablespoon rosemary, chopped finely
8 cups chicken stock
2 cups Knapp Pasta White Wine
1 quart Heavy Cream
20 cloves garlic, roasted & pressed*
1 teaspoon ground thyme
To taste- salt and pepper
In a large stock pot over moderately high heat, heat Extra Virgin Olive oil. Once hot, sauté celery, carrots and onion until soft. Add chicken stock, Pasta White wine and soaked beans to pot and bring to a slow boil, approximately 1 hour, until soft. Add chopped spinach, roasted and pressed garlic, rosemary and ground thyme to pot and stir until incorporated. Season with salt and pepper to taste. Lower heat and cook an additional 20 minutes, stirring occasionally. Add 1 quart Heavy cream and turn off heat. Blend with an immersion blender on high speed, blend until smooth. ** Return to pot and re-heat to serve.
Serve with sour cream, bacon pieces or with baguette slices. Pairs well with Pasta Red Reserve, Seyval Blanc or Pasta White wines.
**With home blender if no immersion blender available, let mixture cool slightly before blending. Once mixture is cooled, in small batches, blend on high speed with lid of blender open slightly (to prevent backsplash during and after blending).
*To roast Garlic, pre-heat oven to 350 degrees. Toss garlic cloves lightly in olive oil and salt and pepper. On a parchment lined tray, roast for 15-25 minutes or until garlic starts to turn golden brown and become soft. Remove from oven and cover with tin foil until cool. At this time, you may press garlic into a paste.
Long Point Winery
2 pounds 80/20 ground beef
1 large yellow onion
4 large garlic cloves, minced
3 cups water
2 (15 Ounce) canned tomato sauce
2 (14.5 Ounce) canned diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried oregano
2 teaspoons dried basil
2 dried bay leaves
1 tablespoon seasoned salt
1/2 teaspoon black pepper
2 cups elbow macaroni, uncooked
In a large Dutch oven, cook the meat over medium heat, breaking up the meat as it cooks into small pieces. Cook until the meat is cooked through and there's no longer any pink. Stir in the onions and garlic. Cook and stir the mixture until the onions are translucent.
Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay leaves, seasoned salt, and black pepper. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
Stir in the pasta, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and refrigerate, overnight if possible.
Cheesy Ricotta Tart with Caramelized Onions and Thyme
4 cups ricotta cheese, fresh
1/2 cup parmesan cheese, grated
1 large sweet onion, chopped
6 tablespoons butter, melted
4 teaspoons fresh thyme
17.2 oz. (1 package from the freezer section) puff pastry sheet, thawed
Preheat oven to 355 degree F. Heat 2 tablespoons butter and chopped onions in medium skillet over medium-low heat. Cook onions, stirring frequently, until they are soft and the edges turn brown. (About 15 minutes.) Remove from pan and set aside. While the onions are cooking, combine 4 cups of ricotta, half a cup of grated Parmesan and 2 eggs in a large bowl and mix until the consistency is smooth. Set aside. Gently press the thawed puff pastry into a 9-inch tart pan. Spread the ricotta mixture over the pastry. Evenly distribute the caramelized onions over the ricotta. Top with remaining melted butter and fresh thyme leaves. Season with salt and fresh cracked black pepper to taste. Place the tart in a preheated 355 degree F oven 25 to 30 minutes or until edges are golden brown. Serve with Lucas Mistletoe Magic white wine.
Montezuma Winery & Hidden Marsh Distillery
Pumpkin Sausage Bake
1lb (1 box) Ziti noodles
2- 15 oz cans of pumpkin puree
1lb sweet Italian sausage
1/3 cup heavy cream
1/2 cup chopped onion
2 tablespoon garlic
1/2 teaspoon cinnamon
Dash or two of curry powder (or more to your liking)
2 teaspoon nutmeg
1/3 cup chopped sage
1 cup of chicken stock
2 tablespoons Thyme
Salt and pepper to taste
1- 10oz package of shredded Mozzarella
(Note: spices can be adjusted to taste)
Cook ziti al dente. Sauté onions and garlic to lightly brown. Add sausage and brown. Mix pumpkin, chicken stock and spices. Cook for about 10 minutes. Add sausage mixture, cook for 5 more minutes. Add heavy cream, cook for 2 more minutes. Add the pumpkin sauce mixture to ziti and put in a casserole dish. Top with mozzarella and bake on 350 for 30-40 min.
Six Mile Creek Vineyard
Ithaca Red Chocolate Fudge
1/2 cup butter or margarine
1 can (12 oz) evaporated milk
4 1/2 cups sugar
3 packages (12 oz each) Semi-sweet chocolate chunks
7 ounces marshmallow cream
1 teaspoon salt
1 teaspoon vanilla
1/4 cup Ithaca Red wine
Bring butter, sugar and milk to full boil in medium saucepan on medium heat, stirring constantly; boil for 5 minutes, stirring constantly. Remove from heat and gradually add chocolate stirring until chocolate is completely melted. Add remaining ingredients and mix well. Pour into a 15 x 10 x 1 inch pan cited with non-stick spray.
Swedish Hill Vineyard
Mac and Cheese Chili
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
1 can white kidney beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces uncooked elbows pasta
3/4 cup shredded cheddar cheese
Brown ground beef, add onion and garlic. Once onion and garlic are clear, drain off excess fat.
Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste.
Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Remove from heat.
Top with cheese and cover until melted, about 2 minutes. Serve immediately, garnished with parsley, if desired.
Thirsty Owl Wine Co.
Gingerbread Pudding Cake
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
1 egg, beaten
1/2 cup molasses
1 tablespoon grated fresh ginger
1/2 cup water
3/4 cup light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl. Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a separate bowl or cup.
Add 1/3 each of the flour mixture, butter mixture and molasses mixture together, beating to blend. Repeat until all separate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top. Stir in 1 1/2 cups hot water and melted butter in a separate bowl or cup. Carefully pour over top of batter. (Don’t worry; there will be lots of liquid on the top.) Bake until gingerbread is cracked on top, about 45 minutes.
Toro Run Winery
Chardonnay Reserve Stuffing
1 pound Spanish Jamón, chopped
1 cup Butter
2 large onions, diced
5 celery stalks, diced
2 cloves garlic, minced
2 tablespoons dried rosemary
1 (1pound) loaf day-old pumpernickel bread, cubed
1 (1pound) loaf day-old dark rye bread, cubed
8 eggs, lightly beaten
1 tablespoon dried thyme
3 tablespoons dried sage leaves
2 quarts chicken stock (more as needed)
1 cup Toro Run Winery Chardonnay Reserve
Preheat oven to 350 degrees. Lightly grease two (2) 9x13in baking dishes.
Place Jamón in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour fat from skillet into a bowl.
Using same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary. Cook until onions are soft and transparent, about 5 minutes. Stir in the fat from the Jamón.
Meanwhile, place the pumpernickel and rye bread cubes into large bowl. Stir in the eggs, thyme, sage, and onion mixture. Toss to mix evenly.
Stir the chicken stock and Chardonnay Reserve together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more chicken stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly.
Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes.
Treleaven by King Ferry Winery
Aunt Ginny’s Deviled Eggs
1/4 cup mayonnaise (not salad dressing)
2 teaspoons Dijon mustard
1/8 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
Salt and white pepper to taste
Place eggs in saucepan and cover with enough water to cover at least 1 1/2 inches above the eggs. Bring water to a boil, cover and cook for one minute. Remove from heat and allow covered saucepan to sit for 14 minutes. Rinse under cold water for at least one minute to stop the cooking process. Carefully crack the shells and peel eggs under cool running water. Gently dry eggs with paper towel. Slice eggs in half length wise and remove yolks. Place whites on a serving platter. Mash egg yolks with the tine of a fork into fine crumbles. Add mayonnaise, Dijon mustard and Worcestershire sauce and mix until creamy. Add garlic, salt and pepper and mix well. Adjust seasoning to personal preferences. Spoon approximately one tablespoon of filling to each egg. Garnish with scallions and finely diced peppers. Enjoy!
Varick Winery & Vineyard
Strawberry Crumb Bar
Non- stick cooking spray
3 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 cups oatmeal
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
3/4 cup vegetable oil
2 (16 oz.) jars Varick Winery Strawberry Preserves
1/2 teaspoon ground cinnamon
1/4 cup powdered sugar
Pre-heat oven to 350F. Coat 9 x 13 inch baking pan with cooking spray. Mix flour, sugars, baking powder, baking soda, oatmeal and salt in large bowl with spoon. Add eggs, vanilla and oil, mixing until thoroughly combined. Press half of mixture into coated pan. Spoon preserves over pressed mixture.
Mix cinnamon with reserved flour mixture. Crumble over preserves.
Bake 45 minutes or until golden brown. Cool. Dust with powdered sugar.