Seneca Lake Wine Trail s 2017 Red, Red Wine Recipes

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1 Seneca Lake Wine Trail s 2017 Red, Red Wine s We welcome you to the Seneca Lake Wine Trail! The Seneca Lake wine district is one of the finest in America. With 35 member wineries in 2017, you are sure to find wines that suit your unique tastes. Vineyards have flourished on these temperate slopes since the mid 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 s 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. *does not participate in this event B. *does not participate in this event C. White Springs Winery, D. Fox Run Vineyards, Bison Meat Pie E. Serenity Vineyards, F. Seneca Shore Wine Cellars, Vegetable Beef Barley G. *does not participate in this event H. Prejean Winery, I. Torrey Ridge Winery, J. Earle Estate Winery, K. *does not participate in this event L. Villa Bellangelo, Swedish Meatballs M. Fruit Yard Winery, Vegetable Barley N. Hickory Hollow Wine Cellars, Chocolate Toffee Treats O. Glenora Wine Cellars, Coq au Vin Rouge P. Fulkerson Winery, Brie, Cranberry, and Pancetta Phyllo Bites Q. Rock Stream Vineyards, Mini Chicken Parm R. Lakewood Vineyards, S. *does not participate in this event T. *does not participate in this event U. J.R. Dill Winery, V. Atwater Estate Vineyards, Caramelized Onion + Bacon Bruschetta w/ Rosemary Goat Cheese W. Chateau LaFayette Reneau, Brie & Chocolate Crostini with Cabernet Fondue X. Leidenfrost Vineyards, Red Velvet Cake Balls Y. Hazlitt 1852 Vineyards, Hazlitt s World Famous Baked Mac & Cheese Z. Penguin Bay Winery, AA. Standing Stone Vineyards, BB. Bagley's Poplar Ridge Vineyards, CC. *does not participate in this event DD. Wagner Vineyards, Red Wine Pork Stew EE. Lamoreaux Landing Wine Cellars, FF. *does not participate in this event GG. Zugibe Vineyards, Creamy Mushroom Soup HH. Three Brothers Wineries & Estates, Balsamic Bruchetta II. *does not participate in this event

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 agri-tourism, 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 WHITE SPRINGS WINERY FOX RUN VINEYARDS Bison Meat Pie 2 lb. Bison Stew Meat (we use what s called trim, good for braising) 2 tsp. kosher salt 25 turns of a black pepper mill 8-10 whole garlic cloves 1 tbsp. fresh thyme, rough chopped 16 oz. Fox Run Lemberger wine 16 oz. water 4 tbsp. butter 1/4 cup Burkett Mills Bessie pastry or all-purpose flour For Pastry Dough: 3 cups Burkett Mills Bessie pastry or all-purpose flour 2 sticks butter, cut into tablespoon sized pieces 2 tsp. kosher salt 3/4 cup whole milk To Braise the Bison: Place the bison in a large covered casserole. Season with salt & pepper. Add the garlic cloves, thyme, Lemberger wine and water. Cook in a preheated 300 F oven for 2 ½ hours or until the meat shreds easily with a fork. Remove the meat from the pan reserving the liquid, shred and place in a mixing bowl. Pour the braising liquid into a 1 quart container and add enough water to make 1 quart of liquid. In a saucepan on medium heat, add the butter and cook until melted. Add the flour and whisk until combined. Cook for 1 minute. Then slowly add the braising liquid and bring to a boil. Whisk vigorously until it thickens slightly. Cool and add the shredded bison. Chill while making the pastry. To Make the Pastry: In a large bowl add the flour, butter and salt. Cut the butter into the flour with fingers or a pastry cutter until it resembles flakes the size of a dime. Add the milk and mix until it forms a soft dough that is tacky but not sticky. Dust with additional flour. Chill for 30 minutes. Roll the dough into a 2 cylinder and cut into 4 pieces lengthwise, dust with flour and roll into 1 diameter cylinders. Cut into ¾ slices (1/2 oz.) Roll slices on a flour dusted surface to 1/16. To Build Meat Pies: Place about 1 tablespoon of bison meat in the center of each pastry disc and pinch the edges to form a slightly open pouch. Place on parchment lined or well-greased baking pans. Sprinkle with kosher salt. Bake at 375 F for 15 minutes or until golden brown. SERENITY VINEYARDS

4 SENECA SHORE WINE CELLARS Vegetable Beef Barley Brown: 1 lb. cubed steak 1 lb. ground beef 2 tbsp. beef base 1 large onion, chopped Add and cook: 15 cups water 4 large carrots ½ stalk of celery 2 ½ lbs. diced potatoes 1 can diced tomatoes 2 tsp. soy sauce 1 tsp. ground black pepper 1 tsp. celery salt 1 tsp. smoked paprika 1 tsp. garlic salt ½ tsp. ground allspice ½ tsp. onion salt Thoroughly cook until vegetables are soft. Add: 2 c. barley Cook for minutes. PREJEAN WINERY TORREY RIDGE WINERY EARLE ESTATES MEADERY

5 VILLA BELLANGELO Swedish Meatballs Meatballs - Use your favorite store bought or make your own. Gravy - Use your favorite store bought or make your own. Meatball Ingredients: 3/4 lb. ground beef 1 egg beaten 3/4 tbsp. minced garlic 1/2 cup Italian breadcrumbs 1/2 cup parmesan cheese 1/4 tsp. salt 1/8 tsp. Pepper Directions for Meatballs: Mix all ingredients in a large bowl. Roll out approximately 20 small meatballs and put them on a baking sheet. Bake at 425⁰F for about 12 minutes. Make sure to cut into one and try it out! Gravy Ingredients: 6 cups of beef stock 2 cups of flour 2 sticks of butter 1 tbsp. pepper 1/2 tbsp. salt Directions for Gravy: To make a homemade gravy, throw the 2 sticks of butter into a pan. Slowly melt the butter on low, and add in the flour. Whisk the flour and butter mixture until it resembles dough, and is not clumpy, this is your roux. Add your beef stock, salt and pepper to the roux and turn the pot to medium heat. Whisk the mixture continuously until there are no lumps and it thickens. Sauce Ingredients: 8 cups of homemade gravy 3 cups of sour cream 3 cups of Villa Bellangelo 2014 Chardonnay Directions for Sauce: Mix your gravy, sour cream and chardonnay in a saucepan. Turn to medium heat, and get mixture to a slow simmer. Simmer your sauce until it cooks the alcohol out, or for about 7 minutes. To serve, put your meatballs into a baking pan and pour the sauce onto them. Cover the pan with aluminum foil and bake in the oven at 425⁰F for about 20 minutes. Enjoy.

6 FRUIT YARD WINERY Vegetable Barley Brown: 2 tbsp. butter 2 tbsp. vegetable base powder 1 large onion, chopped Add and cook: 15 cups water 4 large carrots ½ stalk of celery 2 ½ lbs. diced potatoes 1 can diced tomatoes 2 tsp. soy sauce 1 tsp. ground Black pepper 1 tsp. celery salt 1 tsp. smoked paprika 1 tsp. garlic salt ½ tsp. ground allspice ½ tsp. onion salt Thoroughly cook until vegetables are soft. Add: 2 cups barley Cook for minutes. HICKORY HOLLOW WINE CELLARS Chocolate Toffee Treats 2 sticks of butter 1/2 cup of brown sugar, packed 1 pkg. saltines (40 pieces) 1 cup semi-sweet chocolate chips 3/4 cup of chopped walnuts Add butter and brown sugar together and heat until desolved. Line buttered cookie sheet with saltines (cover pan completely). Pour melted butter mixture over saltines. Bake in oven at 375⁰F for 8 minutes. Remove from the oven & cover saltines with chocolate chips (chips will melt at this point). Cover mixture with chopped nuts. Refrigerate/cool and break into bite size pieces.

7 GLENORA WINE CELLARS Coq au Vin Rouge 3 lbs. cut-up chicken 3 cups Glenora Cabernet Sauvignon 2 cups beef stock 1 tbsp. tomato paste ¼ tsp. thyme 1 bay leaf 2 large onions, cut into eighths 2 cloves garlic, minced ½ lb. fresh mushrooms, washed and trimmed 1 cup carrots, roll cut 3 tbsp. softened butter 3 tbsp. flour 4 oz. of bacon cooking oil salt and pepper to taste Saute bacon in a casserole dish or skillet (this is what you'll end up serving in). When the bacon is lightly browned, remove and add to side dish leaving the fat in the pan. Dry the chicken thoroughly with a towel. Then, brown on all sides in the hot bacon fat. Season with salt and pepper, then return bacon to the pan. Cover and cook slowly for 10 minutes, turning the chicken once. Add onions and carrots cook 3 minutes. Next, pour wine into pan and add just enough beef stock (you might use less than 2 cups) to cover the chicken. Stir in tomato paste, garlic, and herbs. Bring to a simmer and then cover and simmer slowly for about 30 minutes or until chicken is tender when pierced with a fork. Next, heat oil in a frying pan and add mushrooms and 1 tbsp. of butter to pan - sauté until browned. When chicken is done, remove the chicken and vegetables using a slotted spoon and set it aside. Skim off the fat, and boil down the liquid to concentrate flavor. Beat butter and flower into the sauce using a wire whisk to thicken up the sauce. Add salt and pepper to taste. Then, add chicken, mushrooms, onions, and carrots all into the same sauté pan with the sauce. Garnish with fresh thyme or parsley and serve.

8 FULKERSON WINERY Brie, Cranberry, and Pancetta Phyllo Bites Serve with Fulkerson Merlot Coconut oil spray 1/2 lb. pancetta, finely diced 1 roll of phyllo sheets, defrosted 1 pint cranberries 1/4 cup water 1/3 cup sugar pinch of cayenne pepper 5 oz. brie Preheat oven to 375 F. Grease three mini muffin tins with cooking spray. Cook pancetta until crisp. Place one piece of phyllo dough on a flat surface. Spray with coconut oil. Place another sheet on top; repeat four more times for a total of six sheets. Spray top piece of dough with coconut oil. Using a pizza wheel, cut dough into 3 inch squares. Tuck into mini muffin tins. Repeat two more times until you have 36 shells. Bake for 3-5 minutes or until golden brown and crisp. Reduce heat in oven down to 300 F. For the cranberries: Place cranberries, water, sugar and pinch of cayenne in a small sauce pan. Bring to a boil and then reduce to a simmer until the berries are reduced, about 10 minutes. Set aside. Divide brie into 36 even pieces. Place in bottom of each shell. Top with a little bit of cranberry sauce. Pop into the oven for five minutes or until brie has melted. Sprinkle with crispy pancetta. ROCK STREAM VINEYARDS Mini Chicken Parm 50 breaded chicken nuggets 2, 28 oz. cans crushed tomatoes 1 tbsp. crushed garlic ½ small chopped onion 2 tbsp. olive oil 1 tbsp. chopped parsley 1 tbsp. oregano Salt and pepper to taste Sauté onion in olive oil. When translucent, add tomatoes and herbs. Bring to a boil, then lower heat and simmer 4 hours. Cook chicken nuggets, add 1 tbsp. of sauce and sprinkle with parmesan and mozzarella cheese. LAKEWOOD VINEYARDS J.R. DILL WINERY

9 ATWATER ESTATE VINEYARDS Caramelized Onion + Bacon Bruschetta with Rosemary Goat Cheese Makes 24 3 tablespoons olive oil 2 medium sweet onions, thinly sliced (about 2 cups) 1 teaspoon salt 1 tablespoon packed brown sugar 3 tablespoon red wine 8 strips bacon 24 slices (1/4-inch thick) French bread baguette Olive oil + salt, as needed 8oz fresh goat cheese, softened 2 teaspoon chopped fresh rosemary Fresh cracked pepper, as needed In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Stir in salt, brown sugar, and wine. Cook about minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly. While the onions are cooking, cook the bacon until crispy. Remove from pan, drain, and chop into small bits. Mix bacon with the cooked onions. Heat oven to 350 F. Place bread slices on ungreased cookie sheet; brush lightly with olive oil and sprinkle lightly with salt. Bake 6 to 9 minutes or until golden. Meanwhile, in small bowl, combine goat cheese and rosemary. Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture and fresh cracked pepper. CHATEAU LaFAYETTE RENEAU Brie & Chocolate Crostini with Cabernet Fondue Exec. Chef John McNabb 1 loaf French baguette sliced, very lightly buttered 1 lb. French brie, sliced 3/4 cup chopped dark chocolate (70% cacao or higher) 1 bottle Chateau Lafayette Reneau Cabernet Sauvignon 1 1/4 cups granulated sugar 1 1/2 tbsp. pectin In a medium saucepot, add wine and sugar over high heat, bring to a boil. Reduce heat and simmer for 30 minutes until reduces by 2/3. Stir in pectin and simmer 2-3 minutes. Let cool in refrigerator. Turn oven broiler on low heat. On a cookie sheet, lay out sliced baguette and top with pieces of brie and chocolate pieces. Broil in oven until brie starts to bubble and chocolate starts to melt. Remove from oven and transfer to a serving platter and drizzle with Cabernet fondue. Fondue is also fantastic served with chocolate cheesecake, angel food cake, gelatos, or sharp cheeses.

10 LEIDENFROST VINEYARDS Red Velvet Cake Balls 1 package cake mix of your choice, we use red velvet devil s food cake 1 cup water 1/2 cup pure vegetable oil 3 large eggs 3/4 cup frosting of your choice (we use chocolate frosting) 5 cups semi-sweet chocolate chips 1/2 cup all-vegetable shortening Decorator sprinkles (we like chocolate sprinkles) HEAT oven to 350 F. Coat 13 x 9-inch baking pan with baking spray. Prepare cake mix according to package directions using the water, oil and eggs. Spread evenly in prepared pan. Bake according to package directions. Cool completely in pan on wire rack. CRUMBLE cooled cake into extra-large bowl. Beat with electric mixer on medium speed until fine crumbs, about 2 minutes. Spoon frosting over cake crumbs. Beat until evenly blended. Cover and freeze 30 minutes. LINE a 15 x 10 x 1-inch baking pan with wax paper. Roll cake mixture into 1 1/2-inch round balls or bites. Place on wax paper. Cover and freeze at least 1 hour. COMBINE chocolate chips and shortening in medium microwave-safe bowl. Microwave on HIGH 2 minutes; stir. Microwave at additional 10 second intervals until completely melted and smooth when stirred. REMOVE a few cake bites from freezer, keeping the rest frozen. Drop bites into coating mixture. Using a spoon, cover bites with coating, without stirring the bites in coating. Lift each bite with fork, allowing access coating to drip off into bowl. Using toothpick, gently push bite off fork onto wax paper. Immediately sprinkle with decorator sprinkles. Repeat to coat remaining cake bites. (If coating thickens, microwave at additional 10 second intervals until desired consistency when stirred.) When complete, chill 5 minutes or until coating is set. Serve at room temperature. We like to serve these chocolate delights with a glass of our Cabernet Sauvignon or our Burlesque.

11 HAZLITT 1852 VINEYARDS Hazlitt s World Famous Baked Mac & Cheese (6 8 Servings) 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 1 tsp. kosher salt fresh black pepper Topping: 3 tbsp. butter 1 cup panko bread crumbs Preheat oven to 350 degrees F. 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 STANDING STONE VINEYARDS BAGLEY S POPLAR RIDGE VINEYARDS

12 WAGNER VINEYARDS Red Wine Pork Stew 2 lb. pork shoulder, large dice ½ cup celery, diced ½ cup pearl onions 1 cup carrots, diced 2 cup red potatoes, diced 2 cups chicken broth ¼ tsp. poultry seasoning ½ cup flour 2 ½ tbsp. butter 1 tsp. salt, to taste ¼ tsp. white pepper 1 cup Wagner Vineyards Reserve Red 2 tbsp. oil In a large stew pot, heat oil and pan sear pork cubes. Add celery, pearl onion & carrots; continue to cook until start to soften. Remove meat and vegetables, melt butter and mix in flour. After roux has formed, mix in chicken broth, wine and vegetable/meat mixture, add seasoning. Allow to simmer for 1 hour, then add potatoes. Continue to simmer for 30 minutes. Add salt and pepper to taste. Serve with your favorite Wagner wine and enjoy!! LAMOREAUX LANDING WINE CELLARS ZUGIBE VINEYARDS Creamy Mushroom Soup (vegetarian) 2 tbsp. butter 8 oz. crimini (baby bella) mushrooms, sliced 1 med. yellow onion, chopped 1 tbsp. minced garlic ½ cup Merlot or Cabernet Franc 2 cups vegetable broth ½ cup light cream ½ tsp. thyme ¼ tsp. black pepper 2 tbsp. cornstarch salt to taste Melt butter in a medium sauce pan on medium heat. Add the mushrooms and onions and cook for 5-6 minutes, stirring occasionally, until softened. Add the garlic and cook for an additional one minute. Add the red wine and bring contents to a boil, reduce heat to a medium simmer and cook until slightly reduced (5-6 minutes). Add the vegetable broth, cream, thyme and black pepper. In a small bowl whisk together cornstarch and ¼ cup warm water and add to soup. Stir well to combine and cook until thickened, about 2-3 minutes, and serve.

13 THREE BROTHERS WINERIES & ESTATES Balsamic Bruchetta 8 Roma Tomatoes, diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 teaspoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 loaf toasted baguette, sliced Directions: Combine all ingredients in serving bowl. Let marinate for 20 minutes. Serve with sliced baguette.