2015 Wine & Herb Recipes

Americana Vineyard & Crystal Lake Café




3 tablespoons bulgur

1 lb. minced tomatoes

3 1/2 cups chopped parsley

1 1/4 cup chopped mint

1/2 cup sliced Kalamata olives

1/2 cup crumbled feta

1/3 cup fresh lemon juice

5 tablespoons extra virgin olive oil

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

4 thinly sliced scallions



Soak bulgur in warm water for ten minutes. Drain and rinse bulgur, transfer to a large bowl and toss with remaining ingredients.

Bellwether Hard Cider & Wine Cellars

Mrs. McCollum’s Carolina Coleslaw

Mrs. McCollum says, “This isn’t a fancy recipe.  … it gets better and better the longer it sits in the refrigerator.”



1 large cabbage (about 3 lbs.), trimmed, quartered and cored           

1 medium or large green pepper, cored, seeded and minced

1 medium sweet onion, peeled and minced



1 c. sugar

1 tsp. salt

1 tsp. dry mustard

1 tsp. celery seed

1 c. cider vinegar

2/3 c. vegetable oil



Slice each cabbage quarter very fine.  Combine cabbage with green pepper and onion in a large bowl and toss to mix well. Mix sugar, salt, mustard, and celery seed in a small saucepan, add vinegar and oil, and bring to a boil over medium heat, stirring until sugar is dissolved.  Pour over cabbage and toss well to mix. Cool the coleslaw to room temperature, then cover and refrigerate until ready to serve.


Perfect as a do-ahead recipe, easy to take to potlucks or picnics because it doesn’t include mayonnaise, this will keep for at least a week. Make it at least a day before you plan to serve it.


Buttonwood Grove Winery




1 cup water

1 cup fine cracked wheat

1 cup minced fresh parsley leaves

1/2 cup finely chopped onion

3 cloves garlic, chopped

1 cup quartered cherry tomatoes

1 cucumber, seeded and diced

3 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon sea salt



In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the wheat. Combine the oil, lemon juice and salt in a separate bowl. Add to the wheat mixture and mix well. Chill. Serve with a nice cold glass of Buttonwood Grove Cayuga Lake Mist and enjoy.

Cayuga Ridge Estate Winery




2 lbs. apples, peeled, cored, and sliced

2 cups water

1 tablespoon mustard seed

1/2 cup sultana raisins

3/4 cup white sugar

5 teaspoons curry powder

1 teaspoon cayenne pepper

2 lbs. tomatoes, sliced and chopped

2 large onions, chopped

1 clove garlic, chopped

4 teaspoons salt

2 1/2 cups malt vinegar



Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally.  Add more water as necessary to keep the apples simmering. Mix tomatoes, onions, garlic, mustard seed, raisins, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved. Bring the mixture to a boil.  Reduce heat, and simmer 2-3 hours, stirring occasionally, until a thick chutney remains.  Seal chutney in sterile containers until serving.  Serve with eggs, cheese, breads, chicken or pork.

Goose Watch Winery

Chicken and Wild Rice Soup



2 ½ quarts chicken broth

1/2 pound fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

1/2 cup finely chopped onion

2 chicken bouillon cubes

1 teaspoon dried parsley flakes

1/4 teaspoon garlic powder

1 teaspoon fresh chopped thyme

1/4 cup butter, cubed

1/4 cup all-purpose flour

3 cups cooked wild rice

2 cups cubed cooked chicken



In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add rice and chicken; heat through.

Hosmer Winery

Sage Pecan Cheese Wafers



1/2 cup shredded sharp cheddar cheese

3/4 cup flour

1/4 cup chopped pecans (or walnuts)

1/4 teaspoon rubbed sage

1/8 teaspoon ground red pepper

1/4 teaspoon salt

1/3 cup butter or margarine in small pieces



Process first six ingredients in a food processor for 10 seconds. Add butter 1 piece at a time while processor is running until mixture forms a ball. Roll to ¼ inch thickness on lightly floured surface; cut with 1 ½ inch round cookie cutter. (The dough can also be shaped into a long roll, “refrigerated”, then sliced and baked.)  Bake at 350 degrees on un-greased cookie sheet 12 – 14 minutes until edges turn golden. Makes 3 dozen.

Knapp Winery

Exec. Chef John McNabb

Jalapeño Apple Cobbler



10 cups Granny smith apples, sliced ¼” thick (approx. 9-11 apples)

4 ea. Jalapeno peppers, seeded, minced and sautéed

1 cup granulated sugar

¼ tsp. all spice

¼ tsp. nutmeg

1 tsp. cinnamon

2 cup all-purpose flour

2 tsp. baking powder

1.5 cup granulated sugar

½ cup light brown sugar, packed

1 tsp.  salt

6 oz.  butter, softened



Set oven to 350 degrees. In a large mixing bowl, combine apple pieces, sugar, jalapenos, all spice, nutmeg and cinnamon and mix until incorporated. Put mixture into a 9x13 baking dish and let set ½ hour. In a mixing bowl, add rest of ingredients and mix thoroughly. Sprinkle mixture over apples and bake in oven for 45-50 minutes. Crumble will start to brown slightly and apples should be tender. Enjoy with ice cream, sweetened whipped cream or on its own. Pair this dessert with a glass of Knapp Semi-Dry Riesling, Vignoles, or Rosabella.

Long Point Winery

Lemon & Rosemary Chicken Minestrone Soup



1/2 pound ground chicken

1 lemon, zested and juiced

2 sprigs rosemary, leaves stripped and finely minced

1 tablespoon olive oil

1 small yellow onion, diced

4 stalks celery, diced

2 cloves garlic, minced

Salt and freshly ground black pepper

4 cups chicken broth?

1/2 cup pasta such as orzo or farfalline

1/3 cup grated Parmesan cheese, plus more to serve



Heat a 4-quart sauce pan over medium-high heat. Add the chicken, stirring to break it into crumbles. Add the lemon zest and minced rosemary leaves and stir vigorously to mix them into the chicken crumbles. Continue cooking for several minutes or until the chicken begins to brown slightly and is no longer pink. Add the olive oil to the pot and turn the heat down to medium. Stir in the onion, celery, and garlic. Cook for 4 to 5 minutes or until the onion and celery soften. Season generously with salt and pepper and add the chicken broth. Bring the broth to a simmer, and then add the pasta. Cook according to package directions, roughly 6 to 8 minutes, or just until the pasta is al dente. Turn off the heat and stir in the Parmesan cheese and lemon juice. Taste and add more salt and pepper if desired. Serve immediately with extra Parmesan on the side. NOTE: When doubling the recipe cook pasta separately and add to soup just before serving.

Lucas Vineyards

Asian Salad with Garlic Chives




1 package pasta of your choice, cooked, rinsed and cooled

2 cups Napa cabbage, thinly sliced

1 cup purple cabbage, thinly sliced

2 carrots, julienned

2 scallions, thinly sliced

½ cup garlic chives, (approx. 20) thinly sliced

2 cucumbers, peeled, seeded and chopped

cilantro, (small bunch or to taste), chopped



1 lime, juiced

4 Tablespoons olive oil

4 Tablespoons soy sauce

2 Tablespoons sesame oil

1 Tablespoon chili oil

2 heaping Tablespoons brown sugar

2 Tablespoons fresh ginger, chopped

1 garlic clove, chopped

1 jalapeno pepper, seeded and chopped

2 Tablespoons cilantro, chopped



(For ease in preparation, a food processor can be used with the slicing/grating attachment for the salad vegetables.) Mix all salad ingredients together. In small bowl whisk together all dressing ingredients. Pour over salad. Mix with tongs or hands and serve in large bowl or platter.

Serve with Lucas Semi-Dry Riesling.


Optional salad ingredient additions:

·         1 cup lightly salted peanuts or cashews, lightly toasted and chopped

·         ½ each green, red or orange pepper, thinly sliced

·         3-4 cups baby spinach

·         1 bag bean sprouts

Montezuma Winery

Montezuma’s Chocolate Apple Brandy Cake




1 package of chocolate cake

2 tablespoons of ground fennel

Add ground fennel to box cake and follow directions on the cake for baking 



1 package of cream cheese (room temperature)

1 teaspoon of vanilla

¼ tsp of cinnamon

¼ cup of confectionary sugar
½  ounce of Hidden Marsh Distillery Apple Brandy-(add more or less to your taste)

Milk (add to make creamy)



Cream together cream cheese, vanilla, confectionary sugar, cinnamon, Hidden Marsh Distillery Apple Brandy and milk. Adjust ingredients to your taste. Frost cake when cake is cool.

Sheldrake Point Winery





1 head of red cabbage, shredded

½ cup yellow onion, diced

1 medium cucumber, seeded and diced

2 roma tomatoes, seeded and diced

¼ to ½ cup cilantro, to taste

¼ cup pecans, toasted (optional)



¾ cup mayonnaise

¼ cup sour cream

¼ cup sugar

1 Tablespoon milk

¼ cup apple cider vinegar

1 Tablespoon poppy seeds



In large bowl, add chopped slaw ingredients and stir until mixed evenly. Set aside. In small bowl, add first 5 ingredients for the dressing. Whisk together until smooth.  Add poppy seeds and mix again. Pour on top of slaw mixture and mix until all coated.  Cover bowl with plastic wrap and chill in refrigerator at least two hours. Stir before serving. Pair with 2011 Cabernet Franc.

Six Mile Creek

Vignoles Pickled Carrots

5lbs Baby Carrots
handful of jalapeño peppers
1-2 garlic bulbs
3 cups water
1 cup of Six Mile Creek Vignoles
4 cups white distilled vinegar
4 tablespoons kosher or pickling salt (NOT iodized!)
3 Tablespoons sugar
bay leaves
Black peppercorns
sprigs of fresh marjoram, coriander berries, dried (or fresh if you have them! cilantro gone to seed in your garden? Then you have fresh coriander berries)


Prepare the brine: boil together the water, wine, vinegar, salt and sugar. Rinse Baby Carrots and lightly crush and peel the garlic cloves. Slice the jalapeños lengthwise so they can slip in with the baby carrots. Prepare the jars: Use classic ball pint jars. Start with very clean jars (from the dishwasher hot cycle or cleaned by hand then dipped into a hot water bath). To each jar add a garlic clove, a bay leaf, 4-8 peppercorns, 4-8 coriander seeds, and a sprig of oregano. Add the carrots and jalapeño sliver, if using. Cover with the boiling brine. Cover with a clean lid, and refrigerate. If you want to 'can' them to be shelf stable for months, make sure to sterilize everything including the lids (new lids if you're canning), then do a hot water bath for 10 minutes. Voila! No fridge needed.

Swedish Hill

Pasta Fagioli Soup



1 lb lean ground beef

2 Tbsp extra virgin olive oil, divided

1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)

1 cup diced celery (about 3 stalks)

3/4 cup chopped yellow onion (about 1/2 of a large)

1 large clove garlic, finely minced

3 (8 oz) cans tomato sauce

3 - 4 cups beef broth (chicken broth works fine too)

1 cup water

1 (15 oz) can diced tomatoes, undrained

1 Tbsp granulated sugar

1 1/2 tsp chopped lemon basil

1 tsp dried oregano

3/4 tsp dried thyme

1/2 tsp dried marjoram

Salt and freshly ground black pepper to taste

1 cup ditalini pasta, uncooked (or any small pasta)

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

Romano or Parmesan Cheese (if desired)



Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, sauté carrots, celery and onion over medium high heat until tender, about 4 minutes. Add garlic and sauté 1 minute longer. Reduce heat to  low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente.  Add cooked and drained pasta to soup along with kidney beans, great northern beans and an additional 1 cup broth if desired to thin soup, and allow to cook 5 minutes longer. Serve warm with grated cheese if desired.

Thirsty Owl

Basil & Ramp Risotto




½ cup chopped Ramp bulbs & stems

25 Basil leaves

¼ cup Pecorino Romano Cheese grated

¼ cup toasted Pine Nuts

1 tablespoon + 2 tablespoons Extra Virgin Olive Oil

Salt & Pepper to taste



Lightly sauté the ramps in 1 tablespoon of the olive oil until soft but not browned. Place the ramps in a food processor and add the basil, cheese and pine nuts. Pulse until chopped and add the oil and blend until smooth. Add the salt and pepper and pulse to mix.





4 tablespoons Extra Virgin Olive Oil

1 Shallot chopped

1 cup Arborio Rice

½ cup Dry White Wine

4 cups Chicken or Vegetable Stock kept warm

1 tablespoon Unsalted Butter

2 tablespoons Pecorino Romano Cheese grated

¼ cup Basil Ramp Pesto

Salt and Pepper to taste.



In a sauce pot over medium heat, heat 3 tablespoons olive oil and sauté shallots until translucent, add the rice and cook for 2 minutes.  Add ¼ cup wine and cook until absorbed. Add ½ cup stock and cook while stirring constantly until absorbed. Add remaining wine and ¼ cup stock and cook until absorbed while stirring. Add another ½ cup stock and cook until absorbed while stirring. Repeat until the stock is gone and risotto is creamy but still al dent, about 18-22 minutes. Add butter, 1 tablespoon olive oil, cheese, pesto, and salt and pepper. Stir to combine and serve.

Toro Run Winery

Salt Potatoes with Roasted Garlic and Oregano



1 bag NYS Salt potatoes

1 cup butter, softened

1 tablespoon roasted garlic

2 tablespoons oil

1 tablespoon garlic salt

1 teaspoon fresh oregano

1/2 teaspoon ground black pepper

1/4 teaspoon ground paprika

Juice of 1 lemon


Preheat oven to 400 degrees and place lightly oil coated garlic, wrapped in foil, on a baking sheet. Cook for 30 to 45 minutes or until garlic is soft. Squeeze roasted garlic out of the bulbs into a bowl. Add remaining ingredients and whisk with a fork until a smooth butter like consistency. Bring potatoes to a rolling boil and turn off heat. Continue to let cook for 15 minutes then add oregano butter mixture and enjoy. A perfect summertime side dish.


Treleaven by King Ferry Winery

Cheddar Dill Scones

(Makes 16 Large Scones)



4 cups plus 1 tablespoon all-purpose flour

2 tablespoons baking powder

2 teaspoons salt

¾ pound cold unsalted butter, diced

4 extra-large eggs, beaten lightly

1 cup cold heavy cream

½ pound extra-sharp yellow cheddar cheese, diced small

1 cup minced fresh dill

1 egg beaten with 1 tablespoon water or milk, for egg wash



Preheat oven to 400 degrees. Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss together the cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated. Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed. Roll the dough ¾ inch thick. Cut into 4 inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Varick Winery

Arugula & Orzo Salad



1 lb. orzo

1 cup arugula

1 small onion, diced

1 can of corn (14.5 oz.)

1 cup dried cranberries

1 red pepper

2 teaspoons dried basil

1/2 cup shredded parmesan cheese

1/3 cup Varick Barrel Aged Balsamic Vinegar

2 tablespoons lemon juice

2 tablespoons Varick Creole Mustard

2 teaspoons minced garlic

1 teaspoon white sugar

1/2 teaspoon dried basil

1 cup Varick Cilantro Olive Oil

Black pepper to taste



Cook orzo in a large pot of boiling water. Drain. Combine orzo, arugula, onion, corn, cranberries, red pepper, basil, cheese and black pepper in a large bowl, set aside. Whisk together balsamic vinegar, lemon juice, creole mustard, garlic, sugar, basil, olive oil and black pepper. Drizzle over orzo salad and toss to coat.