2016 Mardi Gras Recipes

Americana Vineyards

Red beans and rice


1 lb. dried red beans

3 tablespoons bacon grease or vegetable oil

1 1/2 cups chopped yellow onions

3/4 cup chopped celery

3/4 cup chopped green bell peppers

1 teaspoon chipotle powder (or cayenne)

3 dried bay leaves

2 teaspoons fresh thyme

1/2 lb. sliced smoked andouille sausage

3 tablespoons chopped garlic

10 cups chicken stock or water

4 cups cooked white rice

salt, pepper and hot sauce to taste

chopped scallions for garnish



In a large pot or bowl, cover the beans with two inches of water. Let soak overnight. In a large pot, heat the bacon grease or vegetable oil. Add the onion, celery and bell pepper. Season with a pinch each of salt and pepper and the chipotle powder. Sweat the vegetables until soft and add the bay leaves, thyme, sausage and garlic. Once the sausage begins to brown, add stock or water, stirring to combine. Drain the beans and add to the pot. Simmer over medium-low heat, uncovered, stirring occasionally. If the beans become dry or too thick before getting tender, add more stock or water 1/4 cup at a time. After about 2 hours the beans will be tender and start to thicken. Remove the pot from the heat and mash about 1/4 of the beans against the side of the pot with a heavy spoon. Cook another 20 minutes or until the beans are creamy. Remove the bay leaves, season with salt, pepper and hot sauce. Serve over white rice with chopped scallion.

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 shortening, softened
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

Pecan Pralines


1 cup Granulated Sugar

1 cup Light Brown Sugar

1/2 cup Heavy Whipping Cream

4 Tablespoon Butter

1 1/2 cup Pecan Pieces



Bring sugars, cream and butter to a boil.  Cook for about 4 minutes.

Stir in pecan pieces, return to a boil for about 1 minute.  Spoon onto parchment-lined baking sheets and allow to harden.  Store in dry air tight container. Serve with Buttonwood Grove Vidal Blanc or Buttonwood White.

Cayuga Ridge Estate Winery

Smoky Pimiento Cheese


2 cup mayo

1 7 oz. jar pimientos, drained

1 teaspoon ground black pepper

3/4 teaspoon ground red cayenne pepper

3 cup shredded white cheddar cheese

3 cup shredded white smoked cheddar cheese

1 cup finely chopped toasted pecans



In a large bowl stir together each ingredient. Cover and refrigerate for up to 5 days. Note:  shred the cheese yourself, rather than use bagged pre shredded cheese. The flavor and texture is so much better!

Goose Watch Winery

Praline Cheesecake




1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon sugar

2 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract

Praline Topping:
2 tablespoons light brown sugar
2 tablespoons cornstarch
1 cup dark corn syrup
1/2 cup chopped pecans
1 teaspoon vanilla extract


Preheat the oven to 350 degrees F. In a medium bowl combine the butter, crumbs, and sugar until well blended. Press into the bottom and 1-inch up the sides of a 9-inch springform pan, using the back of a large spoon. In a large bowl, using a hand mixer beat the cream cheese, sugar, eggs, and vanilla until creamy. Pour into the prepared crust and bake for 35 to 45 minutes. Be sure the center is firm before removing the cheesecake from the oven. Remove the pan from the oven to a rack and allow it to cool completely. In a small heavy saucepan, stir together the brown sugar and cornstarch. Stir in the corn syrup and cook over medium heat, stirring constantly, until thick. Remove the pan from the heat and stir in nuts and vanilla. Cool slightly. Spoon praline topping over the cooled cheesecake and serve. Store any leftovers in the refrigerator.

Hosmer Winery

Muffuletta Pinwheels


1/3 cup finely chopped pimento-stuffed green olives
1/3 cup finely chopped black olives
1/2 teaspoon dried oregano
extra virgin olive oil
2 (8 ounce) packages cream cheese, softened
1 pinch dried oregano

1 pinch garlic powder
5 (10 inch) flour tortillas
1/4 pound thinly sliced ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced salami
1/4 pound thinly sliced mozzarella cheese


Combine green olives, black olives, 1/2 teaspoon oregano, and oil in a small bowl. Set aside. Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas. Sprinkle olive mixture over the top of each. Starting an 1/8 inch from the top of the tortilla, place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice. Roll the tortillas up and wrap in foil. Chill for at least 2 hours. Remove the foil and slice on a 45 degree angle into 1-inch pieces.

Knapp Winery

Cayuga Caviar

Exec. Chef John McNabb



2 (15 oz. cans) Shoepeg corn

1 (15oz. can) Black eyed Peas

1 (15oz. can) Black Beans

¼ c. Pickled jalapenos, minced

½ c. Roasted red peppers, chopped

3 ribs Celery, finely diced

1 small Spanish onion, finely diced

2 tsp. ground coriander

1 cup vegetable oil

2.5 cups apple cider vinegar

2 cups sugar



In a colander, rinse shoepeg corn, black eyed peas and black beans thoroughly and drain. Transfer all vegetable ingredients to a non-reactive large bowl. In a medium saucepot over high heat, add vinegar, oil, coriander and sugar. Stirring occasionally, bring to a simmer. Turn off heat once sugar is dissolved and mixture comes to a simmer. Pour over vegetable mixture. Once cool, refrigerate at least 6 hours to marinate. Serve with corn tortilla chips, as a side dish blended with rice or over salad greens.

Longpoint Winery

Cajun Chicken Maque Choux



3-4 cups of cooked chicken, torn into bite sized pieces

3 tablespoons of butter

1-1/2 cups of chopped onion

1 cup of chopped green bell pepper

2 cloves of garlic, minced

2 large tomatoes, chopped (or 2 cans diced tomatoes, drained)

2 tablespoons of sliced pickled jalapenos, chopped

2-1/2 cups of chicken broth or stock

8 ears of corn, stripped and cobs milked (if not in season, use 2 cans of whole kernel corn, drained, with 1 can of cream style corn, or about two 10-ounce packages of frozen corn)

1 teaspoon sugar

1 teaspoon of Cajun or Creole seasoning, or to taste, optional

Kosher salt, to taste

Fresh cracked black pepper, to taste

1/4 to 1/2 cup of heavy cream, optional

Hot boiled rice



Heat the butter in a Dutch oven or soup pot and sauté the onion and bell pepper until soft, but not brown. Add the garlic and sauté another minute. Add the tomatoes and jalapenos; cook and stir about 5 minutes. Add half of the chicken broth, corn and the sugar, bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring several times. Add additional broth, about 1/2 cup at a time, as needed, if stew gets dry. Fold in the cooked chicken, Cajun seasoning, salt and pepper, and simmer covered until warmed through, another 10 minutes or so. Stir in cream, if desired, in the last few minutes of cooking.  Serve alone, or over fresh boiled rice.

Lucas Vineyards

Bayou Bread with Cajun Seafood Sauce


2 lbs shrimp thawed, raw, peeled and deveined

1 lb imitation crab/seafood, chopped

2 oz Red Hot Sauce (Frank’s)

1 stick butter

1 Tbsp chopped garlic

1/8 tsp Cayenne pepper

1/2 Tbsp black pepper

1 tsp Cajun seasoning

2 pints heavy whipping cream

1/8 cup corn starch mixed in

1/4 cup cold water

1 large loaf French bread

1 cup shredded Mozzarella cheese


Melt butter over medium heat. Add garlic, both peppers and Cajun seasoning. Blend and cook for a couple of minutes. Add hot sauce and cream and bring as close to a boil as possible without actually boiling the mixture. When it’s steaming and on the brink of boiling, add the cornstarch mixture, stirring constantly. When the mixture begins to thicken, stir in the shrimp and crabmeat and cook until steaming again. Sauce is ready when the shrimp are cooked through (usually 6-8 minutes to turn pink in color). While sauce cooks slice bread in half lengthwise to separate top and bottom. Scoop out some, not all, of the fluffy inside to make room for the seafood sauce. Sprinkle approximately 1/3 cup of cheese over the inside of the hollowed out bread and bake just long enough to start the cheese melting. Remove from oven and spread seafood sauce mixture over French bread and cover with remaining Mozzarella cheese. Bake at 400 degrees until cheese is melted and browning around edges, approximately 10-15 minutes. Pair with Butterfly or Blues Wine

Montezuma Winery

Bread Pudding with Lone Loggers Bourbon Sauce



Bread Pudding:

1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)

1 qt milk

3 eggs

2 cups sugar

2 tbsp vanilla extract

1 cup raisins (soaked an hour or two in ¼ cup of Hidden Marsh Distillery’s Lone Loggers Bourbon)

1/4 tsp all spice

1/4 to 1/2 teaspoon cinnamon

3 tbsp unsalted butter, melted


Bourbon Sauce:

1/2 cup (1 stick) butter, melted

1 cup sugar

1 egg

1 cup Hidden Marsh Distillery’s Lone Loggers Bourbon



Preheat oven to 350°F. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all the milk is absorbed.  In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins and gently stir to combine. Pour the melted butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread, milk and egg mixture into a baking pan. Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.  While the bread pudding is cooking, make the bourbon sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, and then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. If your sauce curdles, just take it off the heat and blend it smooth in a blender.) Whisk again before serving. The sauce should be soft, creamy, and smooth. Serve the bread pudding with Hidden Marsh Distillery’s Lone Loggers Bourbon sauce on the side; pour on to taste.

Six Mile Creek Vineyard



1st Pot:

2 Tbsp. olive oil

1 C. butter (2 sticks)

2/3 C. flour

2 Lg. sweet onions, large dice

1 tsp. Creole seasoning

4 stalks celery, chopped

4 cloves garlic, minced

1 1/2 C. Six Mile Creek Ithaca White table wine


2nd Pot:

1 Tbsp. olive oil

12 oz. salt pork, diced

1 Lb. Andouille or Smoked Sausage, cut on bias, 1/4” thick

2 jalapeno, small dice

1 Lb. ground chicken

12 oz. bottle Chef William Creations Mango Mimosa Drench

2 Lbs. mango chunks, IQF

1 Lb. cut okra, IQF

1 C. cilantro, rough chopped

4 bell peppers, asst. colors, chopped

Salt & pepper to taste

2 tsp. chipotle powder

1 qt. chicken broth

1/4 C. Chef William Creations Scorpion on the Cactus Hot Sauce



Using a large Dutch oven, heat the oil & melt the butter over a low heat. When hot, whisk in flour, turn heat to medium and continue whisking roux until it cooks to a dark brown and has the aroma of nuts (8-10 minutes). Add onions, Creole seasoning, celery, garlic, and wine to the roux. For the full time you prepare the rest of the recipe, continue to cook the veggie-roux blend, stirring often. For the second pot of prep, using a vessel large enough to hold all the remaining ingredients plus the veggie-roux combination, heat the oil over a high heat. Sauté the diced salt pork until it renders its fat and begins to brown. Add sausage & jalapeno pepper then continue to sauté for another 5 minutes, stirring constantly. Reduce heat to medium, add ground chicken (cooking until it begins to brown). One by one, stir in all of the remaining ingredients, bring to a boil. Reduce the heat to medium-low and simmer uncovered for 1 hour, stirring occasionally. Add the veggie-roux pot to the main pot. Blend completely and simmer for 1 hour longer, adding stock and/or wine to keep it soupy & simmering. Pair with a chilled glass of Six Mile Creek Ithaca White and ENJOY!

Swedish Hill Vineyard

Cajun Potato Soup



2 tbsp butter

2 tbsp olive oil

½ onion, diced

3 cloves garlic, minced

2 pounds sausage, chopped

6 potatoes, cut into bite sized pieces

3 cups chicken broth

2 cups milk

1 ¾ cups heavy cream

2 tsp Italian Seasoning

1 bunch fresh spinach, chopped

¼ cup grated Parmesan cheese



Heat butter and oil together in large stock pot over medium heat.  Cook onion and garlic in butter and oil until onions are translucent, about 5 minutes.  Add chopped sausage, cook and stir another 5 minutes.  Stir in the potatoes, cook an additional 15 minutes.  Pour in chicken broth, milk, heavy cream and Italian seasoning.  Bring to a simmer and cook 10-12 minutes until potatoes are tender.  Mix in spinach and top with parmesan cheese.

Thirsty Owl Wine Co.

Chicken & Andouille Gumbo



3 lbs. bone in chicken thighs

2 stalks celery, rough chopped

1 stalk celery, diced

1 onion, rough chopped

1 onion, diced

2 carrots, peeled and rough chopped

2 sprigs fresh thyme

2 bay leaves

1 3/4 cups canola oil

1 1/2 cups flour

1 red & 1 green bell pepper, diced

3 cloves garlic, chopped

1 lb. andouille sausage, sliced

1 teaspoon cayenne

1 teaspoon dried thyme

1/2 teaspoon crushed red pepper

1 tablespoon *creole seasoning

Salt & pepper to taste

Cooked white rice

1 bunch scallions chopped (white & green mixed)


*Creole Seasoning

1 tablespoon salt

2 teaspoon sweet paprika

1 1/2 teaspoons ground white pepper

1 1/2 teaspoons granulated garlic

1 teaspoon cayenne

3/4 teaspoon dry mustard powder

3/4 teaspoons ground black pepper

1/2 teaspoon ground cumin



Place chicken thighs, rough chopped celery and onions, carrots, fresh thyme, and bay leaves in a pot with 10 cups water. Bring to a boil then reduce to a simmer. Cook for an hour and then shut off to cool for an hour then place in the refrigerator overnight. Skim solid fat from top then strain stock reserving chicken and the stock. Remove chicken skin and discard if present and pull the meat from the bones keeping and shredding the meat. In a pan, add 1 1/2 cups canola oil and the flour, cook over medium heat stirring constantly until the roux reaches a chocolate brown (18-20 minutes). Be careful not to burn the roux or let it splash on your skin. In a separate pot, add the remaining 1/2 cup of canola oil over medium heat. Add 1/2 of the andouille and cook until fat starts to render. Add the diced celery and onion, bell peppers, chopped garlic, cayenne, thyme, crushed red pepper, remaining andouille, and creole seasonings. Cook until vegetables are translucent and add the roux. Stir until roux coats the vegetables and add 5 1/2 cups of reserved stock, whipping to incorporate roux with the stock. Increase heat to medium high and heat to a boil while stirring constantly. Reduce heat to medium and cook until thickened. Add chicken meat and cook for another 5 minutes. Serve in a bowl over rice and topped with chopped scallions.

Toro Run Winery

Seafood Gumbo



4 large potatoes, peeled and diced

1 1/2 cups Conch meat

2 pounds shrimp, in shells

3 quarts water

2 small bay leaves

1 teaspoon lemon juice

1 small onion, cut in wedges

salt and black pepper


2 pounds okra, sliced

4 tablespoons bacon grease, divided, or use butter or duck fat

4 tomatoes, peeled & chopped

2 onions, finely chopped

2 green peppers, finely chopped

1/2 teaspoon crushed red pepper, or to taste

reserved shrimp stock

salt, pepper, thyme, parsley, to taste

hot cooked rice


In a large pot bring to a boil water with bay leaves, lemon juice, onion wedges, salt, pepper, parsley and potatoes. Wash shrimp and add it (unpeeled) to stock; boil for 2 minutes. Peel shrimp and return shells to the stock in the pot and set aside for later use. Put shrimp and conch meat in refrigerator for the time being. Sauté the sliced okra in 2 tablespoons bacon grease in large heavy skillet or sauté pan. When okra is soft, transfer to a stew pot and add the tomatoes. Stir well. Clean skillet and heat remaining 2 tablespoons bacon grease, butter, or duck fat. Sauté the chopped onion, green pepper, and red pepper until softened; add to the stew pot with the tomatoes and okra. In a saucepan, warm the roux; strain the reserved shrimp stock and stir about 2 quarts of the stock into the roux. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed. Taste and add salt, pepper, thyme, and parsley if needed. Simmer for 1 to 2 hours longer; add the reserved shrimp and conch meat and cook for 15 minutes longer. Serve with hot boiled rice in wide bowls.

Treleaven by King Ferry Winery

Maple Glazed Kettle Corn



1 cup popcorn kernels

3 tablespoons butter, separated

1/3 cup maple syrup

1 teaspoon vanilla

Kosher salt

Parchment paper



In a large, heavy bottomed pot (soup or stock pot), over medium-high heat, melt 2 tablespoons of butter. Pour in cup of popcorn kernels. Cover pot with lid and occasionally shake to move kernels around and prevent burning. When popping slows, remove from stove top and set aside. In a small saucepan, over medium heat, melt remaining 1 tablespoon of butter. Once butter is melted add maple syrup. Stir to combine and heat syrup through. Take off heat and stir in vanilla. Pour over popcorn and quickly toss to coat. Spread popped corn into a single layer on parchment paper. Allow to cool before eating. Store in an airtight container.

Varick Winery & Vineyard

Sausage Links with Varick Apricot-Mustard Glaze



1/2 cup Varick apricot preserves

1/4 cup of Varick Creole Mustard

2 teaspoons of chopped fresh rosemary

2 tablespoons of Varick Chipotle Olive Oil

18 ounces of breakfast sausage links



Whisk apricot preserves in medium saucepan over medium heat until melted and smooth, about 1 minute.  Add mustard and whisk until glaze begins to simmer, about 30 seconds.  Remove from heat.  Stir in chopped rosemary.  Heat olive oil in skillet over medium-high heat.  Add sausage and sauté according to package and until browned.  Transfer cooked sausage to pan with glaze.  Stir over medium heat for about 1 minute until sausage is glazed.