1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 Tablespoon honey
Salt and Pepper
1/2 cup olive oil
Combine everything but the oil and salt and pepper in a food processor. While the machine is running, slowly drizzle in the olive oil. Taste and season with salt and pepper. Enjoy over fresh vegetables, as a salad dressing or a marinade for chicken or grilled vegetables.
Bellwether Hard Cider & Wine Cellars
Green Goddess Chive Dressing
1/2 cup best quality mayonnaise
1 Tbs. tarragon vinegar
1/2 cup sour cream
1 tsp. chopped fresh tarragon
1/3 cup chopped fresh chives
1 tsp. sugar
1 green onion, chopped
1 tsp. Worcestershire sauce
1 clove garlic, peeled
salt and pepper, to taste
In a blender or food processor, combine all ingredients and blend/process until smooth. Season with salt and pepper, to taste. Cover and refrigerate for at least an hour to allow flavors to blend. Keeps up to three days, refrigerated. This is great for green or chicken salad, sliced tomatoes, or as a crudité dip.
Buttonwood Grove Winery
Dill Cheese and Cracker Bits
2 (10 1/2 oz) boxes of cheese crackers
1/2 cup vegetable oil
1 (1 oz) package ranch salad dressing mix
1 heaping tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt
Place the crackers in a large sealable container. In a bowl, mix the oil, salad dressing mix, dill, garlic powder, and celery salt. Pour this mixture over the crackers, seal the container and invert it to coat the crackers with seasoning. Refrigerate for at least 24 hours, turning the container every so often to keep the crackers coated. Let the mixture come to room temperature before serving. Store in the sealed container in refrigerator.
Cayuga Ridge Estate Winery
1 15 oz. can garbanzo beans, drained
1/4 cup packed arugula
1/4 cup tahini
1/4 cup lemon juice
2 cloves garlic
2 tablespoons olive oil
salt & pepper to taste
Place garbanzo beans, arugula, tahini, lemon juice and garlic in food processor. Pulse until beans are chopped. Slowly drizzle olive oil into bean mix while blending until smooth. Season with salt and pepper. Enjoy!
Goose Watch Winery
Fire Roasted Stew
1 pound ground beef
2 cups chopped zucchini
1 cup sweet banana pepper, chopped
1-1/2 cups chopped carrots
1 cup chopped yellow onion
1-1/2 teaspoons smoked paprika
1/4 teaspoon ground red pepper
1 cup frozen whole kernel corn
1 can (14.5 oz each) fire roasted diced tomatoes, undrained
2 cups tomato Sauce
2-1/2 cups water
1/2 cup shredded Parmesan cheese
Brown ground beef in large Dutch oven, drain. Add zucchini, carrots, peppers and onion; cook 10 minutes or until vegetables are tender, stirring occasionally. Add paprika and red pepper; cook 1 minute more or until fragrant, stirring constantly. Add corn, undrained tomatoes, tomato sauce and water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes for flavors to blend. Ladle soup and sprinkle with cheese.
Tomato and Goat Cheese Tarts
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F. Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border. Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
Wild Rice Blinis with leek, thyme and caper chevre mousse
Exec. Chef John McNabb
3 large eggs, beaten
2oz. whole milk
1 cup wild rice, cooked and roughly chopped
2 Tbsp. chives, chopped
1 cup buttermilk pancake mix
8oz. Lively Run chevre
4 oz. cream cheese
2 oz. sour cream
1/2 cup leeks, finely sliced and thoroughly cleaned
2 tbsp. caper berries
1 tsp. ground thyme or ½ tbsp. fresh thyme leaves finely chopped
1 tbsp. olive oil
In a medium mixing bowl, beat eggs and milk. Add wild rice and chives and stir to incorporate. Stir in pancake mix until just mixed. Set aside until ready to make Blinis.
In a medium sauté pan over high heat, add oil and sauté leeks until very tender; remove from heat. In a food processor, add chevre, sour cream, cream cheese, leeks, capers and thyme. Process on high until smooth.
In a non-stick pan, lightly coated with oil over medium-high heat, drop dollops of blini mix and cook until golden brown on each side and mixture is cooked throughout the small blini pancakes. Once blinis are cooked and slightly cooled, top with a small dollop of chevre mousse and serve. These may be garnished with some chives, smoked salmon or a shaving of prosciutto. Enjoy with a glass of Dry Riesling, Chardonnay or a light red wine.
Chicken and Black Bean Soup
2 tablespoons olive oil
2 chicken breasts, about 10 ounces
2 tablespoons chili powder
Salt and pepper to taste
1 small yellow onion, chopped
2 Serrano chili peppers, chopped
1 jalapeno pepper, chopped
3 cloves garlic, chopped
12 ounce can black beans, undrained
1 teaspoon ground cumin
1 cup chicken stock + ¼ cup
2 tablespoons lime juice
Fresh chopped cilantro, for topping
Start with the chicken. Heat a large pan to medium heat and add 1 tablespoon olive oil. Season the chicken with 1 tablespoon chili powder and salt/pepper to taste. Set the chicken in the pan and cook about 3 minutes, then flip and cook another 3 minutes. Reduce heat to medium-low and add a ¼ cup of chicken stock. Let simmer about 10 minutes to cook through. Remove the chicken and chop or shred as desired. Set aside until ready to use.
To a large pot, add 1 tablespoon olive oil and heat. Add onion and peppers. Cook about 5 minutes to soften. Add garlic and stir. Cook 1 minute. Add black beans, reserved chicken, cumin and remaining chili powder. Stir. Add chicken stock and lime juice. Stir and add salt and pepper to taste.
Reduce heat and simmer about 15 minutes to allow flavors to mingle and beans to soften. Serve into bowls and sprinkle with chopped cilantro.
Fresh Meatballs with Curly Parsley
1 lb ground turkey
1 lb Hot Italian Pork Sausage, removed from casing
3/4 cup bread crumbs
2 tsp Italian Seasoning
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
1/2 cup grated parmesan cheese
3/4 cup chopped fresh curly parsley
Preheat Oven to 375°F Add all ingredients to large bowl and combine until ingredients are mixed throughout. Do not over-mix because the meatballs can become tough. Form mixture into balls about 1 and 1/2 inches in diameter. Place on parchment lined baking sheet about 1 and 1/2 inches apart. Bake for 20-25 minutes or until completely cooked through. Serve with Lucas Butterfly White Wine.
Roasted Tomato Bruschetta
4 pints grape tomatoes
1 medium onion, sautéed
1 cup Canvasback Red Wine
2 tbsp. fresh parsley, chopped
3 tbsp. fresh basil, chopped
Salt & pepper to taste
2 tbsp. garlic, minced
2 tbsp. sugar
8oz. fresh mozzarella cheese
Balsamic glaze (Wegmans)
Place tomatoes on 9X13 baking sheet, drizzle olive oil and salt & pepper over top, bake at 400 for 15 minutes or until tomatoes start to break open. In large skillet, sauté onions until browned, add tomatoes, wine, parsley, basil, garlic & sugar. Mix together, let cool then refrigerate. Serve on a baguette topped with fresh mozzarella and drizzle with balsamic glaze.
Six Mile Creek Vineyard
Grilled Romaine Salad w/ Bacon and Bleu Cheese
1 Head Romaine Lettuce
1/4 Cup Crumbled Fresh Bleu Cheese
4 Strips Cooked Bacon, Crumbled or Chopped
Cut Romaine lengthwise into quarters. Grill on each side for approximately 45 Seconds. Place lettuce quarters on serving plate and top with Bleu Cheese and bacon. Salt and Pepper to taste.
Swedish Hill Vineyard
Chicken Tortilla Soup
1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
2 (28 ounce) cans diced tomatoes
3 cups cooked chicken, shredded
1 jalapeno pepper, diced
1/2 cup diced onion
2 garlic cloves, minced
2 tablespoons cilantro, minced
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Chipotle flavored Tabasco sauce
1/2 teaspoon chipotle pepper (optional)
Garnishes, if desired: 1 cup shredded cheddar cheese, 1/4 cup cilantro, pulled from stem
2 cups crushed tortilla chips
Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours. Dress with garnishes if desired and you're good to go! Delicious!
Thirsty Owl Wine Co.
Herb Roasted Potatoes
1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 russet potatoes (or your favorite) cubed
Preheat oven to 400 degrees. Combine all ingredients, except potatoes, in a large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in a single layer. Bake until brown and tender, about 40 minutes, turning halfway through cooking. Roasted potatoes can also be used for potato salad by adding a mixture of sour cream and mayonnaise.
Toro Run Winery
Garlic and Sage Mashed Potatoes
3 lb. unskinned red potatoes, cut into large chunks (instant potatoes can be substituted)
6 sprigs fresh sage, plus more for garnish
2 cups half-and-half
12 tbsp. unsalted butter
8 cloves minced garlic
Salt and Pepper to taste
Remove the leaves from the sage, and then cook the potatoes and sage stems in a large pot of boiling salted water until the potatoes are just tender, about 20 minutes. While the potatoes cook, mince the fresh sage leaves.
Drain the potatoes, return them to the pot, mash them coarsely, and set aside. Add the boiled sage stems and minced leaves to a medium saucepan along with half-and-half, butter, and garlic and heat the mixture over medium heat just until it begins to boil; immediately remove from heat and allow to steep for 30 minutes. Strain the mixture, pour it into the pot containing the mashed potatoes, season with salt and pepper, and stir until smooth. Before serving, garnish the mashed potatoes with more chopped fresh sage leaves to add an herbal kick.
Treleaven by King Ferry Winery
Cheese and Summer Savory Sourdough Biscuits
1 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup butter, cold
1 cup buttermilk (1 cup milk + 1 tbs vinegar)
3/4 cup grated Vermont Cheddar Cheese
1/8 cup summer savory, fresh chopped
1/4 tsp ground savory
Preheat your oven to 425 F. Whisk together flour, salt, baking powder and baking soda. Cut the butter into the flour using a pastry cutter, fork or even by hand until mixture resembles wet sand. Stir in buttermilk, grated cheese and summer savory until a soft dough forms. Turn out dough onto a floured surface and knead over a couple of times. Flatten the dough and cut into 10-12 biscuits (using a knife or biscuit cutter). Place biscuits on a lined baking sheet and bake for 10-12 minutes until golden.
Varick Winery & Vineyard
Yogurt Spinach Dip
1 cup chopped fresh spinach
1 cup plain yogurt
1 cup mayonnaise
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon ground dry mustard
1/4 teaspoon garlic salt
1/8 teaspoon Varick Winery Chesapeake Hot Sauce ( to taste)
Mix all ingredients in a medium bowl and refrigerate. Serve chilled.