Seneca Lake Wine Trail s 2016 Spring Wine & Cheese Recipes

Transcription

1 Seneca Lake Wine Trail s 2016 Spring Wine & Cheese Recipes We welcome you to the Seneca Lake Wine Trail and this year s Spring Wine & Cheese weekend event! The Seneca Lake wine district is one of the finest in America. With thirty five member wineries in 2016, 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, tba B. Belhurst Winery, Cranberry & Ancho Chicken Quesadilla C. White Springs Winery, tba D. Fox Run Vineyards, Cheese Turnovers E. Serenity Vineyards, tba F. Seneca Shore Wine Cellars, Creamy Potato Soup G. Anthony Road Wine Company, Cheddar-Parmesan Crackers H. Prejean Winery, tba I. Torrey Ridge Winery, Mashed Potato Casserole with S.O.B. Cheese & Bacon J. Earle Estate Winery, Buffalo Quinoa Bites K. *not participating in this event L. Villa Bellangelo, Butternut Squash Mac & Cheese M. Fruit Yard Winery, Creamy chicken Delight N. Hickory Hollow Wine Cellars, Creamy Crock Pot Mac & Cheese O. Glenora Wine Cellars, Smoked Apple Cheddar Soup P. Fulkerson Winery, Sausage Cheese Balls Q. Rock Stream Vineyards, Antipasto on a Stick R. Lakewood Vineyards, Chili-Cheese-Currant bits S. Castel Grisch Winery, Buffalo Ghost Cheesy Fondue T. Catharine Valley Winery, tba U. J.R. Dill Winery, Cheesy Spinach Bites V. Atwater Estate Vineyards, tba W. Chateau LaFayette Reneau, Wild Rice Blinis with Leek, Thyme & Caper Chevre Mousse X. Leidenfrost Vineyards, Grilled Cheese and Tomato Basic Soup Y. Hazlitt 1852 Vineyards, Cheesy Riesling Potato Puffs with Horseradish Dill Sauce Z. Penguin Bay Winery, Cheesy White Chicken Chili AA. Standing Stone Vineyards, Green Split Pea Dip with Black Olives & Goat s Cheese BB. Bagley's Poplar Ridge Vineyards, Gouda Cheese Fondue with Riesling CC. Caywood Vineyards, tba DD. Wagner Vineyards, Garden Cheese Bread EE. Lamoreaux Landing Wine Cellars, Fried Mac and Cheese Balls FF. Kings Garden Vineyards, tba GG. Zugibe Vineyards, Muranda Roasted Garlic Cheddar Au Gratin Potatoes HH. Three Brothers Wineries & Estates, Cauliflower Cheddar Soup II. Ventosa Vineyards, Caprese Crostini

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 BELHURST ESTATE WINERY Cranberry & Ancho Chicken Quesadilla Yields 4 servings 4 tbsp. butter 4, 10-inch spinach tortilla wraps 1/2 cup scallions, sliced thin 1/2 cup red pepper, small dice 2 cup 1000 Island River Rat 3 Year Old XXX Cheddar, shredded 2 boneless chicken breast, split and pounded 1/3 cup olive oil 4 tbsp. ancho pepper seasoning 1 tbsp. adobo flower 1/4 tsp. cayenne pepper 2 fresh lime, juice and zest 2 tbsp. chopped cilantro 1/2 cup sour cream Combine olive oil, ancho pepper seasoning, adobo flower, cayenne pepper and lime juice in a large mixing bowl. Add chicken breast and toss to coat evenly. Cover and refrigerate for 1 hour. In small bowl, combine sour cream, lime zest and chopped cilantro. Set aside. Remove chicken from marinade and grill until fully cooked. Once cool enough to handle, shred chicken and set aside. In a large cast iron pan or griddle over medium-high heat, melt 1 tbsp of butter. Lay 1 spinach tortilla wrap in pan and cover with 1/2 cup shredded 1000 Island River Rat 3 Year XXX Cheddar. On one half of the wrap, sprinkle some scallions, diced red pepper and 1/4 of the shredded chicken. Fold tortilla in a half and coktinue cooking until cheese is melted and shel is beginning to brown, flipping half way through. Repeat process with remainging tortilla shells and ingredients. Once cooked, cut quesadillas into 6 wedges and serve with cilantro-lime sour cream. FOX RUN VINEYARDS Cheese Turnovers Makes about 3 dozen For the filling: 1 tbsp. butter 1 onion, minced 1 garlic clove, minced 1/4 cup fresh chives, sliced thin 1 lb. Crosswinds Morning Glory 1 cup Crosswinds Baby Swiss 1/4 cup panko bread crumbs 1 additional cup of Swiss, grated top garnish tarts In a skillet on medium heat, add the butter, onion, and garlic. Cook the mixture for about 2 minutes stirring often until the onions soften. Remove and place in a large bowl to cool. Add chives, Morning Glory, Baby Swiss and bread crumbs. Mix well. Set aside For the turnover dough: 14 oz. Birkett Mills Bessie pastry flour 2 tsp. salt 8 oz. butter, cut into tablespoon sized pieces 6 oz. milk, start by adding about 3/4 of the milk, then add more if dough is dry Put the flour, salt and butter in a large mixing bowl. Cut butter into flour so it resembles the size of a dime. Add about 3/4 of the milk and begin mixing it with a fork or your fingers until it forms a soft (but not sticky) dough. To make the turnovers: Divide dough into 2 pieces. Dust dough with flour and roll into a cylinder about 1 in diameter. Cut 1/4 thick slices, dust with flour and roll into a disc 1/8 thick. Place about 2 teaspoons of filling in the center of each piece of rolled dough. Fold over the dough to match up each side and crimp the edges to seal them. Top each turnover with a pinch of baby Swiss cheese. Bake in a 400 F oven for minutes, or until golden brown. Serve with apricot or peach jam.

4 SENECA SHORE WINE CELLARS Creamy Potato Soup 2 cups chicken broth 2 cups great northern beans, rinsed and drained 3 red potatoes, cut into ½ - inch cubes ¼ tsp celery seeds 1 cup shredded Monterey Jack cheese ½ cup milk, warmed Combine the broth, beans, potatoes, and celery seeds in a soup pot. Cover and cook until the potatoes are very tender. Once cooked, remove half of the potato mixture to a blender and process until the mixture is smooth, adding the cheese and milk. Return to the soup pot, mix well and serve with your favorite Seneca Shore wine. ANTHONY ROAD WINE COMPANY Cheddar-Parmesan Crackers (Laura Werlin The All American Cheese and Wine Book) Makes about 3 dozen 4 oz. cheddar cheese, coarsely grated 2 oz. Parmesan cheese, finely grated 3/4 cup flour 1/4 tsp. dry mustard 1/4 tsp. kosher salt 1/8 tsp. cayenne pepper 4 tbsp. unsalted butter, softened and cut into pieces 2 tbsp. water, plus more if needed Place all ingredients except butter and water in food processor. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency. Turn dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it up to 1 month. Preheat oven to 375 F. To make the crackers, cut the log into ¼-inch thick slices. Arrange the slices on baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 minutes more, or until they are golden around the edges. Cool on a rack. Serve at room temperature topped with your favorite topping and a glass of Anthony Road wine!

5 TORREY RIDGE WINERY 2016 WINE & CHEESE RECIPE Mashed Potato Casserole with S.O.B Cheese & Bacon Servings: 6 to 8 6 slices thick-cut smoked bacon (preferably apple wood-smoked) 3 large green onions (white and pale green parts only), finely chopped 3 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes 3/4 cup sour cream 1/3 cup whole milk 1/2 stick butter 2 cups coarsely grated S.O.B Cheese, divided. We used Muranda S.O.B. Cheese Scallion, Onion, Bacon Cheddar) Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss to distribute evenly. Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well. Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups cheese and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup cheese over. DO AHEAD Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately. Preheat oven to 375 F. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve. Original recipe source: Bonappetit.com Recipe has been adapted for this event

6 EARLE ESTATES MEADERY 2016 WINE & CHEESE RECIPE Buffalo Quinoa Bites Makes about quinoa bites Quinoa bites: 2 cups / 11 oz / 300 gr cooked quinoa (you ll need to cook about 1 cup of quinoa) 4 free-range organic eggs, lightly beaten 3 tablespoons tomato paste 1 teaspoon fine grain sea salt ½ teaspoon garlic powder ½ teaspoon paprika ½ teaspoon cayenne pepper ¼ teaspoon ground black pepper 1 cup / 3.5 oz / 100 gr breadcrumbs (I used Gillian s gluten-free breadcrumbs) 30 ½-inch cubes mozzarella (We are using Muranda Cheese Company s Red Buddy) Sauce: ½ stick / 4 oz / 113 gr butter ½ cup hot sauce (I used Frank s Red Hot) Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper and set aside. Combine quinoa, eggs, tomato paste, salt, garlic powder, paprika, and black pepper into a bowl. Add breadcrumbs and stir in well. Let mixture sit for a couple of minutes so that the breadcrumbs can absorb the moisture. Scoop 1 heaping tablespoon of quinoa mixture and with dampened hands make quinoa balls - placing one cube of cheese into the middle of the ball and forming a smooth ball around the cheese. Repeat to form about all quinoa bites. Place quinoa bites onto the lined baking sheet and bake for 15 minutes. In the meantime make the sauce. Combine the hot sauce and butter in a small saucepan on medium heat (or place in a microwave safe bowl for 2 minutes on high). After 15 minutes, remove baking sheet from the oven, gently turn quinoa bites (they should have browned a little) and top with buffalo sauce. Put back in the oven and bake for another 8 minutes. Serve hot (with celery sticks and blue cheese dip if you want to be authentic). Nutrition facts: One quinoa bite "dressed" yields 90 calories, 4 grams of fat, 10 grams of carbs and 4 grams of protein. Recipe source: theironyou.com

7 VILLA BELLANGELO Butternut Squash Mac and Cheese Paired With Bella Fresca Nonstick cooking spray 1 lb. butternut squash, halved and seeded 8 oz. dried whole grain elbow macaroni 4 tsp. butter 2 tbsp. all-purpose flour 1/2 tsp. salt 1/8 tsp. ground white pepper 1 cup fat-free milk 2 tbsp. semisoft cheese with garlic and fine herbs 3/4 cup shredded part-skim mozzarella cheese 3/4 cup shredded reduced-fat sharp cheddar cheese 2 oz. Muenster cheese, very thinly sliced Preheat oven to 375⁰F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Coat a 2-quart square baking dish with cooking spray; set aside. Coat the cut sides of the butternut squash with cooking spray; place squash halves, cut sides down, on the prepared baking sheet. Roast for 40 to 45 minutes or until squash is very tender and cooked through. Remove from oven; let stand until cool enough to handle. Scoop flesh from squash halves; discard skin. Using a potato masher, mash the squash; set aside. Meanwhile, cook pasta according to package directions. Drain well. In a medium saucepan melt butter over medium heat. Whisk in flour, salt, and white pepper until combined. Add milk, whisking until smooth. Cook and stir until thickened and bubbly. Add semisoft cheese; whisk until cheese is melted. Stir in mashed squash. Add cooked pasta; stir until coated. Place half of the pasta mixture in the prepared baking dish. Evenly sprinkle half of the mozzarella cheese and half of the cheddar cheese on top of the pasta. Arrange half of the Muenster cheese over all. Repeat layers. Bake about 25 minutes or until cheese is golden brown. FRUIT YARD WINERY Creamy Chicken Delight 3 to 4 cooked chicken breasts, chopped 16 oz. package of wide egg noodles, cooked 24 oz. sour cream 8 oz. shredded cheddar cheese 8 oz. shredded mozzarella cheese 1 sleeve round butter crackers, crushed ¼ cup margarine, melted 2 tbsp. poppy seeds Combine chicken, noodles, sour cream, soup and cheeses in a large bowl. Pour into a lightly greased 13 x 9 baking dish. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle poppy seed over cracker crumbs. Bake at 350⁰F for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted. Serve with your favorite glass of wine from the Fruit Yard Winery! HICKORY HOLLOW WINE CELLARS Creamy Crock Pot Mac & Cheese 1 lb. elbow macaroni 6 tbsp. butter 3 cups grated extra sharp cheddar cheese 6 oz. sour cream 1 can condensed cheddar cheese soup 1 tsp. salt 1 1/3 cup whole milk 1 tsp. dry mustard ½ tsp. black pepper Boil the macaroni in water for 6 minutes, drain. In a medium saucepan, mix butter and cheese. Stir until cheese melts. In slow cooker, combine cheese mixture, sour cream, soup, milk, mustard and pepper. Add the drained macaroni and stir again. Cook on low for 2 ½ hours, stir occasionally.

8 GLENORA WINE CELLARS Smoked Apple Cheddar Soup 4 lb. apples, peeled 2 large onions, cut into eights ¼ cup butter 2 tbsp. salt 3 cups Glenora Trestlecreek Apple Cider 2 cups heavy cream ½ cup water 2 tbsp. maple syrup 2 tbsp. rice wine vinegar 2 tbsp. tamari 2 ½ cups shredded cheddar 2 tbsp. apple cider vinegar Smoke the apples at 140 F for 3 hours. Then core and slice the apples. In a large stockpot, sweat the onions in butter. Deglaze with the cider. Add the apples, salt, maple, rice wine, and tamari and cook for 5 minutes. Add the apple cider, water, and cream. Bring to a boil, reduce to simmer for 30 minutes. Transfer to the blender and puree, adding cheese to each batch until combined. FULKERSON WINERY Sausage Cheese Balls Recipe from bettycrocker.com Makes approximately 102 one inch balls 3 cups Bisquick mix 1 pound uncooked bulk pork sausage 4 cups shredded cheddar cheese (Sunset View Creamery-Mild Seneca) ½ cup grated Parmesan cheese ½ cup milk ½ tsp. dried rosemary leaves, crushed 1 ½ tsp. chopped fresh parsley or ½ tsp. parsley flakes Barbecue sauce or chili sauce for dipping, if desired Heat oven to 350 F. Lightly grease bottom and sides of jelly roll pan or shallow casserole dish. In large bowl, stir together all ingredients except barbecue sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping. Serve with Fulkerson Winery Semi-Dry Riesling If you want to make ahead: Cover and refrigerate unbaked balls up to 24 hour, then bake as directed or Cover and freeze unbaked balls up to 1 month. Heat oven to 350 F. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown. ROCK STREAM VINEYARDS Antipasto on a stick Garlic stuffed olives, pepperoni slices, and cubed Yancey s Fancy XXX Sharp Cheddar on a toothpick.

9 LAKEWOOD VINEYARDS Chili-Cheese-Currant Bits Serve with Lakewood Vineyards Candeo 1/3 cup flour 1/4 cup butter, at room temperature 1/4 lb. sharp cheddar cheese, grated at room temperature 1 tsp. chili powder, more if you like it spicy 4 tbsp. currants Combine flour, butter, and cheese; beat until thoroughly mixed. Stir in chili powder and currants. Drop by ¼ teaspoonfuls onto an ungreased cookie sheet. Bake for 8-10 minutes or until lightly browned in a 425⁰F oven. Remove from pan, let cool on a rack and store in a covered container. Enjoy with a chilled glass of Lakewood Vineyards Candeo! CASTEL GRISCH WINERY Buffalo Ghost Cheesy Fondue Paired with Castel Grisch Winery Chardonnay Riesling 1 cup Chef William Creations Buffalo Ghost Hot Sauce 1 lb. cream cheese 8 oz. or 2 cups shredded swiss 8 oz. or 2 cups shredded cheddar 8 oz. crumbled bleu cheese 1 tsp. celery salt 1 cup heavy cream ¼ tsp. nutmeg 1 cup Castel Grisch Chardonnay-Riesling (more if needed) Dippers: Crackers In a large non-stick pot, add the Buffalo Ghost Hot Sauce and then break pieces of cream cheese into the hot sauce. Sprinkle the Swiss over the cream cheese, blend in, then add the cheddar. Blend in the crumbled bleu and season with celery salt, add cream then blend in. Stir vigorously for 2 minutes & add nutmeg and wine. Once completely blended transfer to a fondue pot and enjoy! J.R. DILL WINERY Cheesy Spinach Bites 4 tbsp. butter 3 eggs 1 cup flour 1 cup milk 1 tsp. salt 1 tsp. baking powder 1 tsp. nutmeg 1 tsp. butter 1 tsp. garlic powder 1 lb. LOCAL Pepper Jack or Extra Sharp cheddar cheese, grated 2 cups frozen spinach, chopped and cooked (2 boxes) In 9x13 inch pan, melt 4 tbsp. butter. In a bowl beat eggs then add flour, milk, salt, baking powder, nutmeg and garlic powder. Fold in cheese and spinach to that mixture. Pour batter over melted butter in pan and spread out. Bake at 350⁰F for 35 minutes. Cool 45 minutes. Take 1 tsp. butter and melt, brush over top, then cut into pieces.

10 CHATEAU LAFAYETTE RENEAU Wild Rice Blinis with Leek, Thyme and Caper Chevre Mousse Exec. Chef John McNabb 3 large eggs beaten 2 oz. 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 ½ 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 sautee pan over high heat, add oil and sautee leeks until very tender; remove from heat. In a food processor add leeks, chevre, sour cream, cream cheese, 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. LEIDENFROST VINEYARDS Grilled Cheese and Tomato Basil Soup 4 slices white bread 3 tbsp. butter, room temperature 1/2 cup shredded cheddar cheese 1 can of tomato soup, your choice milk or water salt, pepper, basil and parsley flakes to taste 1 can crushed tomato For soup: Heat up one can of condensed soup with a mixture of half milk and half water. Add crushed tomatoes, basil, parsley salt and pepper to taste. Bring to a boil then turn to low and simmer until ingredients have thoroughly melded. For grilled cheese: Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese. Dunk in Tomato soup and enjoy with our Cayuga White or Niagara!

11 HAZLITT 1852 VINEYARDS Hazlitt s World Famous Cheesy Riesling Potato Puffs with Horseradish Dill Sauce Yield: 16 servings Puff Ingredients & Directions: ½ cup unsalted butter ½ cup milk ½ cup sour cream ¼ cup Hazlitt semi-dry Riesling 1 cup flour 4 eggs, divided 2 cups shredded cheddar cheese 2 cups cooked (baked) potatoes, cut into cubes, with onions and peppers 1 tsp salt Preheat oven to 425⁰F. Coat 2 large baking sheets with cooking spray. In medium saucepan over medium heat, combine butter, milk, Hazlitt Riesling and sour cream and cook for 2 to 3 minutes, or until full boil is reached. Add the flour all at once and stir vigorously with a wooden spoon, until dough mixture pulls away from the sides of saucepan and forms a ball. Continue to cook for another minute or until excess moisture is gone, stirring constantly. Transfer to a large bowl and cool for 5 minutes. Beat in eggs one at a time by hand or with an electric mixer on low speed, making sure each egg is fully incorporated into the dough before adding the next egg. Beat the dough until it is shiny and smooth. Stir in cheese, potatoes and sale and mix well. Drop a tablespoon of dough at a time onto baking sheets, about 1 ½ inch apart. Bake uncovered for 28 to 32 minutes, or until golden brown and firm to the touch. Serve warm or at room temperature. Sauce Ingredients & Directions: ½ cup sour cream 2 tbsp. mayonnaise 1 tbsp. horseradish 1 tsp. minced garlic 1 tbsp. fresh dill 1 tbsp. chopped chives ¼ tsp. salt Mix together all ingredients and refrigerate for at least 2 hours prior to serving. It is best if left 24 hours for flavors to integrate. PENGUIN BAY WINERY Cheesy White Chicken Chili 1 tbsp. olive oil 1 small onion chopped 2 cloves garlic, chopped 1, 4 oz. can chopped green chili 2 tsp. ground cumin 1 tsp. dried oregano 1 tsp. cayenne pepper 4 cubes chicken bouillon 3-4 cups water 4 cans white beans 3 cups chicken cooked and shredded 2 cups cheddar cheese Saute onion and garlic for about 5 minutes until clear. Then add all other ingredients except for the cheese and cook for about 2 hours, letting simmer. When ready to eat top with shredded cheese and serve with tortilla chips if desired.

12 STANDING STONE VINEYARDS Green Split Pea Dip with Black Olives and Goat s Cheese 1 onion, finely dices, 2 tbsp. olive oil 2 garlic cloves, finely chopped 7 oz. green split peas, soaked overnight 10 oz. water 1/3 whole nutmeg, grated, salt and pepper 2 tbsp. extra-virgin olive oil 2 ¾ oz. goat s cheese, roughly crumbled 10 large black olives, pitted and roughly chopped In a large saucepan, sauté the onion in the olive oil until it is soft and transparent, taking care not to let it color. Add the garlic and sauté for a few more minutes. Pour in the split peas and water to cover them by 2 finger widths. Bring to a boil, then lower heat and simmer gently for 40 or more minutes, until the peas are mushy and the water has nearly all evaporated. Season the mixture with the nutmeg, salt and pepper, and allow to cool slightly. Whisk the extra-virgin olive oil into the mix, and fold through the goat s cheese and olives. Check seasoning and allow to cool completely. BAGLEY'S POPLAR RIDGE VINEYARDS Gouda Cheese Fondue with Riesling 1 lb. Gouda, cubed 2 cloves garlic 1 cup Bagley s Riesling Reserve 1/4 cup cornstarch, enough to coat the cheese 1/2 cup fresh tomatoes, diced 2 tbsp. fresh basil, julienned kosher or sea salt to taste cracked black pepper to taste grated nutmeg to taste shot of Tabasco Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic. Put saucepan on the 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, add the cheese to the saucepan and melt; stir to prevent scorching. When melted, add the tomato, basil, nutmeg and Tabasco. Adjust seasoning to taste and serve with pretzels. WAGNER VINEYARDS Garden Cheese Bread ½ cup broccoli, cooked 1 red pepper 1 zucchini ½ cup carrot 2 oz. spinach ½ onion 4 cloves garlic 1 cup cheddar cheese ½ cup mozzarella ½ cup asiago 2 cups cream cheese 2 French bread Bring 2 quarts water to a boil to blanch the broccoli, red pepper, zucchini, and carrots. Once they are tender, but firm, cool and reserve. Fine dice onion and garlic. In a mixing bowl add cooled diced vegetables, chopped spinach, onion, garlic, shredded cheeses, & cream cheese. Mix until combined. Spoon on French bread and bake in 350⁰F oven until melted and crispy. Serve. Serve with your favorite Wagner wine and enjoy!!

13 LAMOREAUX LANDING WINE CELLARS Fried Mac and Cheese Balls Mac & Cheese Balls: Sauce: 1 lb. elbow macaroni 1 ¾ cups marinara sauce 3 tbsp. butter 1 ¾ cups alfredo 2 cups milk, warmed ¼ cup heavy cream 3 tbsp. milk 1 tsp. garlic powder 2 tbsp. flour ½ cup Ricotta cheese 1 lb. Muranda Cheese Company Cheddar 1 cup Italian blend cheese 1 lb. Muranda Cheese Company Smoked Gouda ¼ cup red wine salt/pepper 3 eggs 1 container Panko bread crumbs vegetable oil for frying Cook elbow macaroni, drain and rinse with cold water and set aside. Start grating cheese, place in large bowl and set aside. In a medium saucepan melt butter, once melted sprinkle in flour and whisk together to make sure they are no lumps. Add 2 cups of warmed milk and cook for about 4 minutes until sauce thickens. Remove form heat and add the grated cheese, stir well melting the cheese until smooth. Add your cooked and drained pasta, season with Salt and pepper. Place mac and cheese mixture in a large greased baking dish. Place backing dish in fridge until mac and cheese is cold, about 2 hours. Using a tablespoon shape the mac and cheese into balls about ½ inch. Place balls on a foil lined cookie sheet and freeze for 1-2 hours. In a small bowl mix eggs and 3 tablespoons milk and set aside. Put breadcrumbs in zip lock bag and set aside. Heat up vegetable oil. One by one take your mac and cheese balls dip in egg mixture then drop them into breadcrumbs coating well. Dip mac and cheese balls into heated oil. They will become lightly brown when done. Set on paper towel to drain. Sauce: In a small saucepan on medium heat ass marinara sauce and Alfredo sauce and stir well to combine. Add ricotta cheese, Italian cheese and red wine. Stir well. Add in heavy cream, garlic powder stir well. Keep sauce warm until ready to serve. ZUGIBE VINEYARDS Muranda Roasted Garlic Cheddar Au Gratin Potatoes 4 russet potatoes - slice into 1/4" slices 1 sweet onion - slice into rings 3 tbsp. all-purpose flour 3 tbsp. butter 1/2 tsp. salt 2 cups half & half or heavy cream 1 1/2 cup shredded Muranda Roasted Garlic Cheddar salt and pepper to taste Preheat oven to 400⁰F. Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into the bottom. Top with onion slices. Add remaining potatoes. Season with salt & pepper. In a medium saucepan, melt butter over medium heat. Slowly mix in flour and salt. Stir constantly. Stir in half & half and cook until thickened. Stir in cheese all at once. Stir until melted. Pour over potatoes and cover with foil. Bake 1 1/2 hours.

14 THREE BROTHERS WINERIES & ESTATES Cauliflower Cheddar Soup 2 tbsp. butter 2 cups sliced onion 1 1/2 cups sliced celery (about 2 to 3 ribs) 1/2 cup sliced carrot (1 small carrot) 1 1/2 tbsp. minced garlic 2 yukon gold potatoes, peeled and thinly sliced, about 1 1/2 to 2 cups 6 cups chicken stock 6 cups of roughly chopped cauliflower florets 2 bay leaves 1 1/2 tsp. fresh thyme leaves, or 1 tsp. dried thyme 1 tsp. kosher salt 1/8 tsp. freshly ground black pepper 1 1/2 cups grated sharp cheddar cheese 1 tsp. Worcestershire sauce Heat butter in a large 5-6 quart Dutch oven or thick bottomed pot on medium high heat. Add the onions, celery and carrots. Cook for 5-8 minutes until the onions are softened. Add the minced garlic and cook a minute more. Add the potatoes, stock, cauliflower, bay leaves, thyme, salt and black pepper. Heat on high and bring the stock to a simmer. Lower the heat to maintain a simmer. Partially cover and cook for 12 to 15 minutes, or until the vegetables are completely tender. Remove from heat and remove the bay leaves. Either using an immersion blender or a standing blender, purée the soup mixture until completely smooth. Slowly add the grated cheddar cheese, continuing to purée the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce. Add more salt and pepper to taste, if needed. Delicious with crusty bread VENTOSA VINEYARDS Caprese Crostini Roasted cherry tomatoes on toasted crostini. Topped with Ventosa s homemade mozzarella cheese and fresh chopped basil.