2018 Spring Wine & Cheese Weekend

Transcription

1 2018 Spring Wine & Cheese Weekend We welcome you to the Seneca Lake Wine Trail and this year s event! The Seneca Lake wine district is one of the finest in America. With thirty four member wineries in 2018, you are sure to find wines that suit your unique tastes. Vineyards have flourished on these temperate slopes since the mid-1800 s. Over the years, a wide range of grape varieties have been planted and nurtured, providing the Seneca Lake wine region with an extraordinary diversity of wines. You will find that each wine you taste possesses distinctive characteristics and qualities that will make your visit... Truly a tasteful experience! Menu of Recipes The following is a list of participating wineries and next to their name is the recipe they have been submitted to us here at the Seneca Lake Wine Trail office. If you need further clarification, please feel free to contact the wineries directly. Happy sampling! A. Ravines Wine Cellars, TBD B. *does not participate in this event C. White Springs Farm Winery, Ham & Cheddar Chowder D. Fox Run Vineyards, Leek & Potato Tartlet E. Serenity Vineyards, Cherry Mascarpone Cake F. Seneca Shore Wine Cellars, Cheesy Broccoli Soup G. *does not participate in this event H. Prejean Winery, Call to inquire I. Torrey Ridge Winery, Call to inquire J. Earle Estate Winery, Call to inquire K. *does not participate in this event L. Villa Bellangelo, Call to inquire M. Fruit Yard Winery, Zucchini Garden Chowder N. Hickory Hollow Wine Cellars, Call to inquire O. Glenora Wine Cellars, Grilled Bacon Cheeseburger Mac P. Fulkerson Winery, Pepperoni Pizza Hamburger Casserole Q. Rock Stream Vineyards, Call to inquire R. Lakewood Vineyards, Call to inquire S. Castel Grisch Winery, Dill Pickle Bacon Grilled Cheese T. Catharine Valley Winery, Call to inquire U. J.R. Dill Winery, Call to inquire V. Atwater Estate Vineyards, Call to inquire W. Chateau LaFayette Reneau, 4 Cheese Mac & Cheese Bake X. Leidenfrost Vineyards, Spanakopita Bites Y. Hazlitt 1852 Vineyards, Baked Mac & Cheese Z. Penguin Bay Winery, Call to inquire AA. Bagley's Poplar Ridge Vineyards, Gouda Cheese Fondue with Chardonnay BB. Caywood Vineyards, Call to inquire CC. Wagner Vineyards, White Wine Cheese Meatballs DD. Lamoreaux Landing Wine Cellars, Pepper Jack Biscuits EE. Boundary Breaks Vineyard, Fiesta Pinwheels FF. Zugibe Vineyards, Call to inquire GG. Three Brothers Wineries & Estates, Cheesy Beer and Broccoli Soup HH. Ventosa Vineyards, Call to inquire

2 Looking for local food? Many of our member wineries use as much local produce in their event recipes as is practical. They believe that it is not only the responsible thing to do, but also believe that locally sourced foods are fundamentally superior to those trucked into our region from far away. The Finger Lakes Culinary Bounty is a nonprofit organization dedicated to strengthening connections across the Finger Lakes food system and celebrating local farms, foods, beverages, culinary talent, and businesses. The organization works to promote regional cuisine and agritourism, advocate for regional farms and foods, and act as an informational resource for members, residents, and visitors. Check out to find a current directory and map of local food growers and retailers in the Finger Lakes. And when you see the Finger Lakes Culinary Bounty logo displayed at a business, you know they carry local products.

3 RAVINES WINE CELLARS WHITE SPRINGS FARM WINERY Ham & Cheddar Chowder 5 cups water 5 cups diced potatoes 1 cup diced carrots 1 cup diced celery 1 tsp. salt 1 tsp. pepper Combine water, potatoes, carrots, celery, salt and pepper in large kettle. Boil until vegetables are soft. White sauce: 1 cup butter 1/3 cup chopped onion 3/4 cup corn starch 4 cups milk plus 1 cup 5 cups grated sharp cheddar cheese 2.5 cups cubed ham Saute onions in butter. Add 4 cups of milk and heat through. Mix corn starch with 1 cup cold milk to dissolve, add to hot milk, butter mixture and thicken. Combine cooked vegetables (with liquid), cheese, ham and white sauce. Heat but do not boil. Serve with your favorite Wine from White Springs!

4 FOX RUN VINEYARDS Leek & Potato Tartlet 6 slices white bread, quartered flour for rolling 24 count mini muffin pan 2 oz. melted butter and a pastry brush 1 cup leeks, sliced and rinsed in a bowl of water 1 cup russet potatoes, diced 1/2 1/4 cup shallots, sliced thinly 1/2 cup dry white wine 1 tbsp. fresh thyme, rough chopped 1 1/2 cups heavy cream to taste flake or kosher salt and pepper 2 tbsp. cornstarch 4 tbsp. water 1 cup raw milk cheddar or Swiss Dust the bread pieces with flour and roll as you would for a pie shell. Brush one side of the flat bread with butter and push into the muffin pan. In a 4 qt. saucepan on medium heat, cook the leeks, potatoes, shallots, white wine and thyme for about 10 minutes or until the leeks and potatoes begin to soften. Add the cream, salt and pepper and continue cooking on medium heat until it begins to boil. Mix the cornstarch and water together until combined and whisk into the cream mixture. Return to a boil. Spoon the mixture into bread pastry shells. Sprinkle with cheese and bake in a 350 F oven for min until golden brown. SERENITY VINEYARDS Cherry Mascarpone Cake Pairs well with Serenity Vineyards: 14 Cabernet Franc, 15 Dry Riesling and Sweet Serenity Pink 4 cups fresh or frozen pitted cherries 1 cup Sugar 1/4 cup cornstarch 2 3/4 cup flour 1 3/4 cups superfine sugar 2 tsp. baking powder 3/4 tsp. salt 1/4 cup sugar 1/2 cup butter, melted 8 oz. Mascarpone Place cherries into a saucepan over medium heat and cover the pan. Heat cherries and until they release their juice and come to a simmer, 10 to 15 minutes. Stir often. In a bowl, whisk 1 cup sugar with cornstarch until smooth. Pour the mixture into the hot cherries and juice and thoroughly combine. Return to low heat, bring to a simmer and cook until the filling has thickened, about 2 minutes. Remove from heat, set aside and let cool. Mix flour, superfine sugar, baking powder and salt together well, set aside. In a bowl, mix together Mascarpone and 1/4 cup sugar until smooth, set aside. Pour cherry mixture in the bottom of slow cooker. Top with Mascarpone mixture. Sprinkle dry ingredient mixture on top of Mascarpone mixture. Pour melted butter evenly over the top. Place 6-8 paper towels between lid and the top of slow cooker. Cover and cook on high for 1-2 hours.

5 SENECA SHORE WINE CELLARS Cheesy Broccoli Soup Yield: 6-8 servings (2 quarts) 2 cups fresh sliced carrots 1 cup sliced celery 2 cups broccoli florets 1 1/2 cups chopped onion 1/2 cup butter 3/4 cup all purpose flour 10.5 oz. chicken broth 1 quart milk 1/2 lb. American cheese, cut in cubes In a large saucepan, bring 2 qts. water to a boil. Add carrots, celery and broccoli; cover and boil for 5 minutes. Drain and set aside. In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Serve with your favorite Seneca Shore Wine! PREJEAN WINERY TORREY RIDGE WINERY EARLE ESTATES MEADERY VILLA BELLANGELO

6 FRUIT YARD WINERY Zucchini Garden Chowder 2 large zucchini, cubed 1 large onion, chopped 2 tbsp. dried parsley 1/2 cup butter 1/2 cup flour 1 1/2 tsp. salt pepper to taste 5 cups water 1 1/2 tbsp. chicken broth powder 4 cups canned diced tomatoes, undrained 2, 12 oz. cans evaporated milk 1 lb. corn 1 lb. shredded cheddar cheese 1 lb. kielbasa sausage Sauté the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Stir in cheese until melted. Serve with your favorite Fruit Yard wine! HICKORY HOLLOW WINE CELLARS GLENORA WINE CELLARS Grilled Bacon Cheeseburger Mac Serving: 6 people 16 oz. uncooked shells pasta 2 tbsp. butter 2 tbsp. oil 2 tbsp. minced Spanish onion 1/3 cup Glenora Chardonnay 1/2 cup heavy cream 1 tsp. salt 1 cup grilled bacon cheeseburger cheese Cook the pasta according to package directions. Drain and set aside. Heat the butter, oil in a pot cook shallot for about 3 minutes on medium heat. Add the chardonnay wine, heavy cream and salt. Next add your pasta mix together with cream mixture and finish with the cheese. Then add the pasta mixture to a baking pan and place in oven at 400⁰F for about 15 minutes until cheese is melted or lightly brown on top.

7 FULKERSON WINERY Pepperoni Pizza Hamburger Casserole Recipe adapted from: Sabina at Dinner, then Dessert, Inc Yields: 8 servings 1 lb. large pasta shells (not the to be stuffed size) 1 lb. lean ground beef 2 tbsp. butter 1 small yellow onion, diced 1 small green bell pepper, diced 6 oz. pepperoni, sliced and quartered 2 cup marinara sauce 2 tsp. Italian seasoning ½ tsp. salt ½ tsp. fresh ground pepper 8 oz. mozzarella cheese, shredded Cook pasta according to package and drain, do not rinse. Add ground beef to a large cast iron skillet and brown until a deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about fifty percent of the beef. Remove the beef, leaving the fat in the pan, and add the butter, onions and bell pepper. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add beef back into the pan. Add the marinara sauce, pepperoni, Italian seasoning, salt and black pepper. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. Add the pasta back to the pan and mix together gently. Turn off the heat, add in the mozzarella and stir until melted. Serve and enjoy with a glass of red wine from Fulkerson Winery ROCK STREAM VINEYARDS LAKEWOOD VINEYARDS

8 CASTEL GRISCH WINERY Dill Pickle Bacon Grilled Cheese Recipe will have a gluten free and vegetarian version available Yield: 1 sandwich Prep time: 3 minutes Cook time: 6 minutes Total time: 9 minutes Ingredients: 1 ½ slices bacon 2 slices bread 1 large pickle, slices 2 slices cheddar cheese 1 oz mozzarella Directions: Cook bacon in pan until crisp. Transfer to paper towel lined plate. Remove most of the bacon grease from pan. Butter each slice of bread. Place butter side down. Top with cheddar cheese, pickles, mozzarella, bacon, cheddar cheese. Top with 2nd slice of bread butter side out. Cook over medium low heat, flip when bread is lightly toasted and until cheese is melted. Serve immediately & enjoy! *** We love our sandwiches even more by using Glen Mountain Market fresh baked sour dough bread & dipping in Cheeky Monkey Tomato Oil!! CATHARINE VALLEY WINERY J.R. DILL WINERY ATWATER ESTATE VINEYARDS

9 CHATEAU LaFAYETTE RENEAU 4 Cheese Mac & Cheese Bake By Chef John McNabb 1/4 cup unsalted butter 4 tbsp. all purpose flour 2 cups heavy cream 1.5 lb. Pasta, cooked al dente (ditallini, macaroni, or farfalle) 32 oz. canned diced tomatoes (3/4 cup juice reserved) 1 cup panko breadcrumbs 3/4 cup chopped fresh Italian parsley 2 cups Parmesan cheese grated 1/2 cup fontina shredded 1/2 cup chevre 1 1/2 cups shredded mozzarella 1 tbsp. garlic powder 1 tsp. ground white pepper 1/2 tsp. ground nutmeg 1 tsp. kosher salt Preheat oven to 375⁰F. In a large sauce pot, melt butter over medium heat. Once butter is melted add flour and stir 2-3 minutes to create a roux. Very slowly, while whisking, add heavy cream and reserved tomato juice over high heat. Bring to a simmer and add chopped tomatoes and seasonings. Sauce should thicken 3-5 minutes. Remove from heat and stir in cheeses, reserving ½ cup of the parmesan cheese. Stir in pasta and chopped parsley. Transfer mixture to a lightly greased 9x13 baking dish. Sprinkle reserved parmesan and panko breadcrumbs over mixture. Bake in oven minutes or until golden brown and bubbling. LEIDENFROST VINEYARDS Spanakopita Bites We like to enjoy these crispy little bites with a glass of Pinot Noir or Dry Riesling Ingredients: 3 Green onions 1 Onion, small 10 oz Spinach., frozen dry 1 Egg 1 lb Phyllo cups 1 Salt and pepper 3 tbsp Vegetable oil 8 tablespoons butter 1 cup ricotta cheese 4 oz Domestic feta cheese Directions: Thaw the spinach and squeeze out the excess water then roughly chop. Pre-heat the oven to 400⁰F. In a large bowl mix the feta, ricotta cheese, egg, garlic, onion, oregano, salt and black pepper until combined. Fold in the spinach. Fill the mini phyllo cups with the spinach mixture. Bake for 10 minutes or until the top is browned and phyllo is crispy. Let rest to set for 3-4 minutes before serving.

10 HAZLITT 1852 VINEYARDS Hazlitt s World Famous Baked Mac & Cheese Serves 6-8 1/2 lb. elbow macaroni 3 tbsp. butter 3 tbsp. flour 1 tbsp. powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 tsp. paprika 1 large egg 12 oz. sharp cheddar, shredded 4 oz. gruyere, shredded 1 tsp. kosher salt fresh black pepper Topping: 3 tbsp. butter 1 cup panko bread crumbs Preheat oven to 350⁰. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. PENGUIN BAY WINERY Recipe

11 BAGLEY S POPLAR RIDGE VINEYARDS Gouda Cheese Fondue with Chardonnay 1 lb. Gouda cubed 2 cloves garlic 1 cup Bagley s Chardonnay 1/4 cup cornstarch, enough to coat the cheese 1/2 cup fresh tomatoes, diced 2 tbsp. fresh basil, julienned Kosher or sea salt and cracked black pepper to taste Grated nutmeg to taste Shot of Tabasco Smash the garlic cloves and rub inside heavy saucepan; then discard the garlic. Place saucepan on stovetop over medium heat and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the Gouda cubes in a small bowl with cornstarch. Place cheese cubes into the saucepan and melt, stir to prevent scorching. When melted, add the tomato, basil, nutmeg and Tabasco. Adjust seasoning to taste and serve! CAYWOOD VINEYARDS Recipe WAGNER VINEYARDS White Wine Cheese Meatballs Meatballs : 2 lb. ground beef 1/4 cup onion, minced 1 cup bread crumbs 1/4 cup Parmesan cheese 2 eggs 1 tbsp. fresh chopped garlic 1 tbsp. Italian seasoning 1/2 cup water salt and pepper to taste Cheese Sauce: 1 cup cheddar cheese, shredded 1/2 cup monterey jack 1 cup half & half 1/4 cup Wagner s Semi-Dry Riesling Meatballs: Combine all ingredients & form into balls. Bake in 350⁰F oven until done. Cheese Sauce: Combine all ingredients and season to taste. Dip cooked meatballs into sauce and serve. Serve with your favorite Wagner wine and enjoy!!

12 LAMOREAUX LANDING WINE CELLARS Pepper Jack Biscuits 4 cups Bisquick 3 oz. pepper jack cheese 1 1/3 cups water 1 tsp. minced tarlic 1/4 tsp. salt 1/8 tsp. onion powder 1/8 tsp. dried parsley 1/2 cup melted butter Preheat oven to 350⁰F and line baking sheet with parchment paper. In a mixing bowl combine bisquick, cheese and water. Mix until dough is firm. Using a small scoop, place dough in prepared pan. Bake minutes or until golden brown. In a small saucepan combine butter, garlic, salt, onion powder and parsley until butter is melted. Brush over biscuits immediately upon removing form oven. BOUNDARY BREAKS VINEYARD Fiesta Pinwheels 1, 8oz. package cream cheese, softened 1/2 cup sour cream 1/4 cup picante sauce 2 tbsp. taco seasoning dash garlic powder 1, 4.5 oz. can chopped ripe olives, drained 1, 4 oz. can chopped green chilies 1 cup (4 oz.) finely shredded cheddar cheese 1/2 cup thinly sliced green onions 8, 10 flour tortillas salsa In a small bowl beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla. Roll up jelly-roll style then wrap in plastic. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa. ZUGIBE VINEYARDS

13 THREE BROTHERS WINERIES & ESTATES Cheesy Beer and Broccoli Soup 1/2 cup butter 3/4 cup carrots 1/2 cup celery 1/4 cup onion 1 cup flour 1/2 tsp. paprika 1/8 tsp. black pepper 1/8 tsp. cayenne 3 cups vegetable stock 1 cup heavy cream 4 cups cheddar 12 oz. beer 4 cups chopped broccoli florets In a medium pot, melt the butter on medium heat. Add the carrots, celery, onion and sauté until translucent. Add the flour and spices and stir for a few moments. Slowly add in the stock, beer and heavy cream, stirring until warmed through. Add in the cheddar and cook until warm. A few minutes before service, add the broccoli. VENTOSA VINEYARDS