Seneca Lake Wine Trail s 2017 Smokin Summer Kickoff Recipes

Seneca Lake Wine Trail s 2017 Smokin Summer Kickoff 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-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 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. Ravines Wine Cellars, tba B. *does not participate in this event C. White Springs Winery, tba D. *does not participate in this event E. Serenity Vineyards, tba F. Seneca Shore Wine Cellars, Chili G. *does not participate in this event H. Prejean Winery, tba I. Torrey Ridge Winery, tba J. Earle Estate Winery, tba K. *does not participate in this event L. Villa Bellangelo, Riesling Sausage and Red Wine Sauerkraut M. Fruit Yard Winery, White Chicken Chili N. Hickory Hollow Wine Cellars, Pork Sliders O. Glenora Wine Cellars, Bowl of Red P. Fulkerson Winery, Red Wine Chorizo Bites with Crusty Bread Q. Rock Stream Vineyards, Espresso Meatballs with Grappa R. Lakewood Vineyards, tba S. Castel Grisch Winery, Cowboy Caviar T. Catharine Valley Winery, U. J.R. Dill Winery, J.R. Dill s Slow Cookin BBQ Chicken and Cornbread V. *does not participate in this event W. Chateau LaFayette Reneau, Smoked Bacon & Cauliflower Soup X. Leidenfrost Vineyards, Summer Melon Trio Y. Hazlitt 1852 Vineyards, Pulled Pork BBQ Sliders and Cole Slaw Z. Penguin Bay Winery, tba AA. Standing Stone Vineyards, tba BB. Bagley's Poplar Ridge Vineyards, tba CC. Caywood Vineyards, tba DD. *does not participate in this event EE. *does not participate in this event FF. Boundary Breaks Vineyards, Smoked pulled Pork with a Carolina Rub GG. Zugibe Vineyards, Steak and Veggie Kabobs HH. *does not participate in this event II. Ventosa Vineyards, tba

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 www.flcb.org 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.

RAVINES WINE CELLARS WHITE SPRINGS WINERY SERENITY VINEYARDS SENECA SHORE WINE CELLARS Chili 1/4 cup vegetable oil 2 onions, chopped 3 cloves garlic, minced 2 lb. ground beef 1 1/2 lb. Delmonico steak, cubed 3 cups canned diced tomatoes in juice 3 cups Coca Cola 2 cups strong brewed coffee 3 cups tomato paste 4 1/2 cups beef broth 1 cup packed brown sugar 3 tbsp. chili powder 1 tbsp. ground cumin 2 tbsp. unsweetened cocoa powder 2 tsp. salt 1 can kidney beans Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed steak in oil until the meat is well browned and the onions are tender. Mix in the diced tomatoes with juice, coke, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, and salt. Stir in beans. Reduce heat to low, and simmer for 1.5 hours or until thick. Serve with your favorite Seneca Shore Wine Cellars wine PREJEAN WINERY TORREY RIDGE WINERY

EARLE ESTATES MEADERY VILLA BELLANGELO Riesling Sausage & Red Wine Sauerkraut Ingredients: 2 Bostrom Farms Villa Bellangelo Riesling Sausage 1 large can of shredded Sauerkraut 1/2 cup of merlot 1/2 cup of brown sugar 1 teaspoon of salt 1/2 teaspoon of pepper olive oil Directions: Chop up sausages into slices. Mix the sauerkraut, red wine, salt and pepper and brown sugar into a bowl, and then throw it into a frying pan once mixed. Cook the wine out of the sauerkraut and make sure to continuously stir it. Cook for about 7 minutes on a low simmer, and then turn off the heat. Fry the sausages in olive oil in another pan on low. Once the sausage is fully cooked, dump sausages and juice into sauerkraut. Stir, serve and enjoy! FRUIT YARD WINERY White Chicken Chili 3 lb. boneless, skinless chicken breast, cubed 1 onion, chopped fine 4 sweet red peppers-chopped 1 dried hot chili pepper, chopped fine 2 cloves garlic-minced 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried sage 1 teaspoon fine black pepper 2 tablespoons olive oil ½ cup butter ½ cup all-purpose flour 4 cups chicken broth 4 cans white chili beans, undrained In large skillet, heat olive oil over medium heat. Add chicken, and sauté until cooked through. Remove the chicken from the pan. Sauté the onions, red sweet peppers, hot chili peppers and garlic in the same skillet. Return the chicken, along with the salt, sage, cumin and pepper. Mix thoroughly. In a separate small saucepan or skillet, melt butter over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix together. Stir this mixture into the sautéed chicken and vegetable. Stir in the beans with liquid, and simmer all over low heat for 15-20 minutes or until cooked and heated through.

Serve with your favorite Fruit Yard Wine HICKORY HOLLOW WINE CELLARS Pork Sliders 3 lb. of pork shoulder Your favorite Nickel's BBQ sauce rolls Sear pork in oil on both sides. Place pork in crockpot on high. Cover with your favorite Nickel's BBQ sauce and cook for 6-8 hours on high until meat is shreddable. Serve on rolls. Enjoy with hickory hollow's Cab Franc or Red Hoot GLENORA WINE CELLARS Bowl of Red Serving: 6 people 2 oz. dried, whole New Mexico, ancho, guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 tsp. ground cumin seed 1/2 tsp. freshly ground black pepper to taste kosher salt 5 tbsp. virgin olive oil 2 1/2 lb. boneless beef chuck, well trimmed and cut into 3/4-inch cubes 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock 2 1/4 cups water 2 tbsp. masa harina 1 tbsp. dark brown sugar 1 1/2 tbsp. white vinegar sour cream Place the chiles on a sheet pan in a 350⁰F oven for 45 seconds. Take the chiles out of the oven, place the chiles in a bowl and cover them with very hot water and soak for 30 minutes. Drain the chiles; split them and remove stems and seeds. Place the chiles in a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed until a smooth, slightly fluid paste forms. Set the chile paste aside. In a skillet medium-high heat and add 2 tablespoons of the oil. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side. Then do the other half of beef the same way. Keep meat set aside. Let the skillet cool slightly, and place it over medium-low heat. Add 1 tablespoon of oil then the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the reserved beef (and any juices in the bowl) and bring to a simmer over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the meat is tender but still somewhat firm about 2 hours.

Stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer for 10 minutes. Adjust the chili to your liking with salt, vinegar and sugar if needed. You may serve with rice, sour cream and lime. FULKERSON WINERY Red Wine Chorizo Bites with Crusty Bread Serve with Fulkerson Burntray (dry red blend) 2 tbsp. olive oil 16 oz. Bostom Farms Mexican-style chorizo sausage links, cut into 1-inch pieces 3/4 cup of Fulkerson Burntray (dry red blend) Fresh loaf of artisan bread In a large non-stick skillet, add the oil. Heat over medium-high heat and then add the chorizo. Cook for 4-5 minutes or until lightly brown. Add the wine and reduce the heat to a simmer. Simmer for 10 minutes or until the wine has reduced and the chorizo has cooked through. Serve the red wine chorizo bites with fresh bread and enjoy immediately! ROCK STREAM VINEYARDS Espresso Meatballs with Grappa 80, 5/8 frozen meatballs 1 ½ cups of Java-Gourmet Java sauce ½ cup Bacon Bits ¼ cup - Rock Stream Grappa Stir together and heat in a slow cooker on high for 3 hours or until hot. LAKEWOOD VINEYARDS

CASTEL GRISCH WINERY Cowboy Caviar Prep Time: 15 mins Total Time: 15 mins Serves: 5 cups 15 oz. can black beans 15 oz. can black eyed peas 1 bell pepper (any color) 2 Roma tomatoes 1 jalapeño ¼ red onion ¼ bunch fresh cilantro Dressing: 2 tbsp. olive oil 1 fresh lime (2 tbsp. juice) ½ tbsp. balsamic vinegar ½ tsp. chili powder* 1 tsp. cumin ½ tsp. salt ½ tsp. sugar Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables. Finely dice the bell pepper, tomatoes, jalapeño and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro. Place the drained beans, bell pepper, tomatoes, jalapeño, onion and cilantro in a large bowl. In a small bowl, whisk together the olive oil, 2 tbsp. of juice from the lime, balsamic vinegar, chili powder, cumin, salt and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat. CATHARINE VALLEY WINERY J.R. DILL WINERY J.R. Dill s Slow Cookin BBQ Chicken and Cornbread For BBQ Chicken: 3 lbs. boneless, skinless chicken breasts 1 1/2 cups good BBQ sauce, such as Tom s Bootleg BBQ 1/4 cup J.R. Dill Lake Glass White 1/2 medium onion, finely chopped 1 tbsp. garlic, finely chopped 1 tbsp. olive oil 1 tbsp. Worcestershire sauce 2 tbsp. brown sugar Stir all sauce ingredients together in slow cooker. Add chicken and turn to coat with sauce. Cover and cook on high for 3 to 4 hours (or low for 6 hours).

Chicken will be done when it is cooked through and easy to shred. Remove chicken and shred using 2 forks. Place shredded chicken back in slow cooker to coat with sauce. Serve over homemade cornbread, recipe to follow. Cornbread recipe: 1/2 cup butter 2/3 cup white sugar 2 eggs 1 cup buttermilk 1/2 tsp. baking soda 1 cup cornmeal 1 cup all-purpose flour 1/2 tsp. salt Preheat oven to 375⁰F. Grease an 8-inch square pan. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in oven for 30 to 40 minutes. CHATEAU LaFAYETTE RENEAU Smoked Bacon & Cauliflower Soup John McNabb- Exec. Chef 2 heads fresh cauliflower (florets only) 1 cup diced sweet onion 6 cloves fresh garlic, minced 1 lb. Applewood smoked bacon, raw, chopped 1 qt. pork or vegetable stock 1 cup Chateau Lafayette Reneau Chardonnay 1 qt. heavy cream 1 1/2 tsp. smoked paprika 1/2 tsp. ground thyme 1/2 tsp. ground cumin To taste salt and pepper In a large stock pot over medium-high heat, add bacon pieces and cook until crisp. Remove crisp bacon pieces and reserve rendered bacon fat in pot. While bacon fat is still hot, add diced onion and minced garlic and sautée until soft and translucent. Fond (brown bits and residue) will accumulate in bottom of pan during cooking. Deglaze pot with wine and stock and stir. Add heavy cream and cauliflower florets to pot and bring to a boil, 20-30 minutes or until cauliflower is very soft. Stir in spices and simmer 5-8 minutes more. Using an immersion blender, puree soup. (If you do not have an immersion blender, a home blender may be used in small batches. Remember to lift lid of home blender slightly when blending, covered with a kitchen towel, to prevent burns and splash-back when removing lid). Bring soup back to a slight boil and stir in bacon pieces. Enjoy with a glass of Chardonnay or Pinot Noir.

LEIDENFROST VINEYARDS Summer Melon Trio 2 tbsp. honey 1/4 tsp. grated lime peel 2 tbsp. fresh lime juice 2 cups cantaloupe balls or cubes 2 cups honeydew melon balls or cubes 2 cups watermelon balls or cubes In large bowl mix honey, lime peel and lime juice. Add remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill. Stir salad before serving. If desired, garnish with fresh mint. We like to serve this with our Leidenfrost Vineyards Bluebird Bend or our Sparkling Tattooed Lady HAZLITT 1852 VINEYARDS Hazlitt s World Famous Pulled Pork BBQ Sliders and Cole Slaw For the pork: 1, 3-lb. Boston butt pork roast 1 1/2 tbsp. smoked paprika 1 tbsp. garlic powder 1 tsp. cayenne pepper 1 1/2 tsp. packed brown sugar 1 1/2 tsp. celery salt 1 1/2 tsp. mustard powder Kosher salt 1, 6-oz bottle of Red Catastrophe hot sauce 16 slider rolls, split and toasted Coleslaw, for topping For the sauce: 1 cup apple cider vinegar ½ cup Schooner Red 1 clove garlic, smashed 1 Fresno chile pepper, halved lengthwise (remove seeds for less heat) 2 tablespoons packed brown sugar 2 tablespoons tomato paste 1 tablespoon dijon mustard Kosher salt Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine salt and spices in a small bowl. Massage it into the meat. Place the pork in a roasting pan and pour the beer and hot sauce into the pan. Cover with foil and roast 3 hours. Check it periodically, and turn the roast over every hour. Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.

Combine the vinegar, Schooner Red, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 1/2 teaspoons salt in a small saucepan and bring to a boil. Remove the chile. Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn't look delicious. Toss the pork with any residual pan juices and add salt to taste. Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw. PENGUIN BAY WINERY STANDING STONE VINEYARDS BAGLEY S POPLAR RIDGE VINEYARDS CAYWOOD VINEYARDS BOUNDARY BREAKS VINEYARDS Smoked pulled Pork with a Carolina Rub Dry rub on pork, beef, chicken or lamb Ingredients for Carolina Rub: 1/4 cup/60 ml paprika 2 tablespoons/30 ml salt 2 tablespoons/30 ml sugar 2 tablespoons/30 ml brown sugar 2 tablespoons/30 ml ground cumin 2 tablespoons/30 ml chili powder 2 tablespoons/30 ml freshly ground black pepper 1 tablespoon/15 ml cayenne pepper Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes Yield: Makes about 1 cup/240 ml Rub prep: Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork. If making ahead of time, store in an air tight container in a cool place for up to six months after preparation.

ZUGIBE VINEYARDS Steak and Veggie Kabobs 1 lb. beef tenderloin, cubed into 1 pieces 1 green bell pepper, sliced into 1 pieces 1 red onion, sliced into 1 pieces 1 cup olive oil Juice of 1 lemon (2 tbsp.) 1 tbsp. minced garlic 2 tsp. ground cumin ½ tsp. cinnamon 1 tsp. salt ¼ tsp. black pepper 4, 10 wooden skewers (soaked in water for 30 minutes) In a medium roasting pan, combine the olive oil, lemon juice, garlic, cumin, cinnamon, salt and pepper, and whisk well to combine. Thread alternating pieces of beef, pepper, onion onto 4 wooden skewers and place skewers in roasting pan. Cover with plastic wrap and marinate in refrigerator for 1-3 hours. Bring outdoor grill to medium-high heat. Clean grates and brush with oil. Cook kabobs for 2-3 minutes on four sides. VENTOSA VINEYARDS