2015 Mardi Gras Recipes

Americana Vineyards & Crystal Lake Cafe

Ham, rice and bean stew with greens

1 1/2 Tablespoons vegetable oil
1 small onion, chopped
3 Tablespoons chopped scallion
1/2 Tablespoon chopped garlic
8 oz. smoked ham
2 lb. hearty greens- mix and match; options include spinach, collards, kale, cabbage, escarole, turnip greens,
3 qt. chicken stock
1 cup wild rice
2 bay leaves
1 can drained and rinsed white beans
salt, to taste
hot sauce, to taste
pinch of dried thyme
chopped parsley and scallion, for garnish

Heat oil in a large pot. Add onion, 3 tablespoons scallion and garlic, sauté until onions are translucent. Add ham and heat through. Add the greens a handful at a time, stirring frequently, until they begin to wilt. Once all the greens are in, add the chicken stock, rice, bay leaves, a pinch of salt, a few splashes of hot sauce and thyme. Bring to a boil, then reduce the heat and simmer for about 45 minutes. Add the beans and cook another 15 minutes. Taste and adjust the seasoning if necessary. If the rice is not tender, cook a little longer. Serve in bowls with the parsley and scallion sprinkled on top with a wedge of corn bread.

Bellwether Hard Cider & Wine Cellars

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

Y’all-Sa Creole Chicken Stew

6 slices thick bacon, chopped
1 ½ Lbs. chicken thighs, cut into 1-inch chunks
2 Tbsp.  olive oil
6 stalks celery, cut into ½” bias slices
1 onion, chopped
1/2 tsp. salt
½ tsp. freshly ground black pepper
1 Tbsp.  minced garlic
1 ½ C. white wine – Buttonwood White (100% Vidal Blanc)
1 can (15 ounces) tomatoes, large chopped
1 tsp. dried oregano
1 tsp.  ground cumin
½ tsp.  dried thyme
1 – 12oz. jar Chef William Creations Y’all-Sa Blackeyed Peach Salsa
1 -12oz pkg. Blackeye Peas with Snaps, Onions and Natural Smokey Bacon Flavored Seasoning
Cooked rice

In a large stew pot over a medium heat, cook the bacon pieces until fat is rendered, but not brown, then add the chicken pieces to the pot. Cook  until chicken no longer has “the raw look”.  Add olive oil, celery and onion, salt, & pepper.  Add garlic & wine.  Cook until mixture is almost back to a boil, working all the “good little bits” from the bottom of the pot as you stir (a wooden spoon works great!) Stir in tomatoes, oregano, cumin, thyme, and Chef William Creations Y’all-Sa Blackeyed Peach Salsa.  Add Blackeye Peas with Snaps, Onions and Natural Smokey Bacon Flavored Seasoning reduce heat and simmer, covered, for 15 minutes, or until chicken is cooked through.  Serve over rice if desired! Pair with Buttonwood White.

Cayuga Ridge Estate Winery

Sweet Blueberry Cornbread

1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup canola oil
4 tablespoons butter, melted
1 cup fresh blueberries, (or fresh frozen blueberries)

Preheat oven to 350°. Spray an 8" square baking pan with non-stick baking spray and set aside. In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder and salt. In a separate large mixing bowl, whisk together milk, eggs, oil and butter. Add to flour mixture to wet mixture and stir just until blended. Gently fold in blueberries. Pour into prepared baking pan. Bake for 35 minutes or until wooden pick comes out clean. Serve warm with butter.

Goose Watch Winery

Mardi Gras Cake

1 package white cake mix (regular size)
1 cup (8 ounces) sour cream
2/3 cup canola oil
1/3 cup sugar
4 eggs
Purple, green and yellow food coloring
Cream Cheese Frosting
Purple, green and yellow sprinkles

In a large bowl, combine the cake mix, sour cream, oil, sugar and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Remove one cup batter and divide in thirds.   Stir color into each bowl until blended.  Fill cake pan with batter and swirl the three colors through cake with knife. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool, frost and decorate as desired.

Hosmer Winery

Black Bean Slaw with Soy Ginger Dressing

½ 15 ounce can black beans, rinsed and drained
3 cups purchased shredded cabbage with carrot (coleslaw mix)
1 medium green apple, cored and chopped (2/3 cup)
½ cup chopped red sweet pepper
2 tablespoons cider vinegar
1 tables spoon reduced-sodium soy sauce
1 tablespoon peanut oil
1 teaspoon grated fresh ginger
1 teaspoon honey
1/8 teaspoon ground black pepper


In a large bowl, combine black beans, shredded cabbage with carrot, apple and sweet pepper. IN a small screw-top jar, combine vinegar, soy sauce, peanut oil, ginger honey and black pepper; shake well. Pour over cabbage mixture. Toss. Divide between two airtight storage containers. Cover and chill overnight. For each serving, pack a storage container in an insulated container with at least two ice packs. Serve within 5 hours. Makes 2 servings.


Knapp Winery & Vineyard Restaurant

Jambalaya Soup
Executive Chef – John McNabb

1 lb. ground chorizo browned
1 lb. Cooked cocktail shrimp
½ lb. Diced cooked chicken
2 ½ cups Cooked white rice
6 cups Chicken Stock
2 cups Diced tomatoes in juice
1 Small Spanish onion finely diced
1 cup Celery small diced
2 Bell peppers small diced
2 bunches Italian parsley finely chopped                             
1 tbls Tabasco sauce
1 tbls Smoked paprika
¼ cup Chopped garlic
1 lb. Carrots small diced
¾  cup  Olive oil
¾ cup All-purpose flour
¾ tbls Cayenne pepper ground
1 pinch Saffron
1 tbls Crushed red pepper
½ cup Knapp Pasta Red Reserve Wine
White pepper

In a large stock pot over high heat, add olive oil and sauté onion, diced garlic, celery, bell peppers and carrot until tender.  Add flour and stir with a wooden spoon until incorporated to make a roux. Cook roux until slightly brown. Deglaze pot with Pasta Red Reserve wine and bring to a simmer. Add chicken stock, diced tomatoes, tabasco sauce, paprika, cayenne, saffron and crushed red pepper. Simmer for 10-15 minutes. Soup should thicken slightly. Add chopped parsley, chicken, shrimp and chorizo and stir to incorporate. Season with salt and ground white pepper to taste, if desired. Enjoy with a glass of Knapp Pasta White, Pinot Gris or Pasta Red Reserve.

Long Point Winery

Cajun Stuffed Bread

½ frozen dough ball (8 oz)
1/2 pound ground beef or sausage
8 oz Cheddar or Mozzarella Cheese, grated
1/2 onion, chopped fine
3 Garlic cloves
1 celery stalk, chopped fine
1 ½ tsp. Cajun seasoning (or to taste)

In a medium pan, brown the meat. Add the onion and celery and cook until wilted. Season to taste with salt and pepper and Cajun seasoning. Drain well. Roll the dough out on a greased cookie sheet. Layer the cheese and meat mix on 1/2 of the dough. Flap the dough over and pinch the sides closed. Bake at 350 degrees until golden about 10 to 15 minutes. Slice after cooking. (If using frozen bread, follow baking direction on package).

Lucas Vineyards

Cajun Dirty Rice with Smoked Sausage

2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 medium onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1 teaspoon Cajun seasoning
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

To make the rice, in a medium saucepan combine the rice and 4 cups chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes. Meanwhile, heat oil in a heavy-bottomed sauté pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock, Cajun seasoning and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary. Serves 4.  Pair with Lucas Vineyards Tug Boat Red or Miss Adventurous wine.

Montezuma Winery

BBQ Bourbon Pulled Chicken

Bourbon BBQ Sauce Ingredients:
2 tbsp of garlic, diced
1 medium onion, chopped
1 bottle of ketchup (64 oz)
¼ cup apple cider vinegar
½ cup of water
¼-1/2 cup of Hidden Marsh Distillery Lone Logger’s bourbon (depending on taste)
2 tbsp of Worcestershire sauce
¼ cup brown sugar
2 tbsp of chili powder
2 tbsp paprika
1 tsp Italian seasoning
2 tsp honey
Salt & pepper to taste.

Pre-cooked grilled chicken (or whole roasted chicken)

Sauté onion & garlic until onion is transparent. Add all ingredients and bring to a boil. Turn heat down and simmer for ½ hour. Pull apart chicken and add to crock pot. Cover with bbq sauce and cook for 2-4 hours on low.

Six Mile Creek

Ithaca Red Chili

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 Cup of Ithaca Red
2 1/2 tablespoons chili powder
1 clove garlic, minced
1 bay leaf
1/2 teaspoon ground cumin
4 teaspoons finely chopped jalapeno chile peppers
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can chili beans, drained (undrained if not using wine)
salt and pepper to taste

In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers. Saute for about 5 minutes, or until beef is browned. Drain excess fat. Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce, Ithaca Red and salt and pepper to taste. Bring to a boil and reduce heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally. Stir in the beans and heat through. Serve in bowls over white rice, top with cheddar cheese (Optional)

Swedish Hill Vineyard

Cajun Chili

2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
1 garlic clove, minced
1 can (15 ounces) pinto beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 tablespoon honey
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Cajun seasoning (or as desired)

In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain.  Stir the beans and remaining ingredients into beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes.  

Thirsty Owl Wine Co.

Boudin Balls

2 lbs. boneless pork shoulder cut into 1” cubes
½ lb. pork liver cut into 1” cubes
1 onion chopped
2 stalks celery chopped
3 jalapeños, seeded and chopped
6 cloves garlic, chopped
3 tablespoons sea salt
1 tablespoon black pepper
1 tablespoon white pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
7 cups cooked white rice
1 cup chopped flat leaf parsley
1 cup chopped scallions
3 cups bread crumbs

Combine meat, seasoning and vegetables and let marinate overnight. Place the marinated mixture in a pot and cover with water. Bring to a boil then reduce heat and simmer for 2 hours or pork is tender. Strain and reserve cooking liquid and let both cool. Run the meat mixture through a meat grinder with a coarse grind. Mix the ground mixture with the rice, parsley and scallions. Add the cooking liquid and mix thoroughly.  Form into balls and roll in breadcrumbs. Lay them out on a tray and refrigerate for 2 hours. Deep fry balls until golden brown and firm. Serve with creole mustard.

Toro Run

Cajun Shrimp

1 cup Olive Oil
2 tablespoons creole seasoning
¼ cup lemon juice
¼ cup chopped fresh parsley
2 tablespoons honey
2 tablespoons soy sauce
1 pinch cayenne pepper (optional)
Salt (use only if Cajun seasoning doesn’t have any)
2 lbs large raw shrimp

Butter a 13x9 inch baking dish. In a bowl combine the oil, Cajun seasoning, lemon juice, parsley, honey and soy sauce. Pour over the shrimp and toss to coat cover and chill for 1 hour. Set oven to 450F. Bake the shrimp in the sauce/marinade for about 10 minutes, or until the shrimp are cooked through.

Treleaven by King Ferry Winery

Traditional Popcorn balls

1/2 Cup of Popcorn Kernels
1/2 Cup Corn Syrup
1/2 Cup Granulated Sugar
1/2 Teaspoon Salt
1 Stick of Butter softened

Start By popping 1/2 cup of popcorn kernels. If using a popcorn machine or manual popcorn stirring pot, add 2 tablespoons popcorn oil before adding kernels. Mix corn syrup, sugar and salt together in pot and dissolve over medium heat for about 3 minutes. Add popcorn to pot, stirring and tossing consistently until popcorn is evenly coated at low heat. Remove from heat. Use softened butter, on hands or gloves,  to form balls while popcorn mixture is still warm. Wrap individual balls in plastic wrap, tie and store at room temperature.

Varick Winery & Vineyard

Apple Butter Bars

8 tablespoons( ½ cup ) butter
3 /4 cup packed brown sugar
1 egg
1 cup Varick Winery Apple Butter
1 1/2 cups of all-purpose flour
1 /2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 cup chopped apples

Preheat oven to 350 degrees.  Grease 13 x 9 inch baking pan with non-stick spray.  Beat butter and sugar until soft and creamy.  Add egg and apple butter, beat until blended.  In a separate bowl, mix flour, baking soda, cinnamon, allspice and nutmeg.  Stir and thoroughly mix the dry ingredients into the butter mixture.  Stir in apples.  Spread batter into pan and bake for 20-25 minutes or until toothpick inserted into center comes out clean.  Cool before cutting.