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photo credit Bonnie Gustin

 

Recipes 

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Basil Strata
served at Wine & Cheese Lover's in February
perfect with any of our white wines


Spring Tortellini Salad


photo credit Bonnie Gustin

 
 Keuka Spring Cabernet Chili
Featured at the Keuka Wine Trail Cheese and Wine Lovers' Weekend, make sure you use the best local cheddar you can find to top this one off! We used Miranda Colby and recommend serving the chili with our Merlot, Cabernet Franc, Epic Reserve, Merlot Reserve, or Cabernet Sauvignon Reserve.
 

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Marinated Harvest Vegetables
Served at the Harvest Tour of Food and Wine, enjoy these as a side with freshly harvested local vegetables and a glass of your favorite crisp Keuka Spring white wine.
 
1 1/2 lbs shredded cabbage
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1/2 cup sliced mixed peppers
1/2 cup sliced carrots
 
Marinade
1 cup sugar
1/2 cup vegetable oil
1/2 cup vinegar
1 can tomato soup
2 Tbsp. salt
1 tsp dry mustard
2 tsp celery seed
 
Bring marinade to a boil. Pour over the vegetables and chill overnight.
 

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Homemade Buttermilk Chive Dressing

3/4 cup light sour cream
3/4 cup plain non-fat yogurt
1/3 cup mayonnaise
1 tsp granulated garlic
1 tsp granulated onion
1 tsp dried dill
1 tsp salt
Fresh ground pepper
1 tsp Java Greek Isle Rub
1 tbsp balsamic vinegar
1 tsp fresh lemon juice
1 1/2 cups buttermilk

Combine the sour cream, yogurt, mayonnaise, garlic, onion, dill, salt, Greek Isle rub, and several grinds of pepper. Mix well. Stir in the balsamic vinegar and 1 cup of buttermilk,. Add buttermilk to taste. Adjust seasonings to your liking. Flavors will become bolder with time. Enjoy with fresh vegetables, Bibb lettuce, and salads.

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  Canadian Cheese Soup with Pumpernickel Croutons

Enjoyed at the Artisan Cheese and Wine Weekend.
Use local cheese and serve with any of your favorite Keuka Spring white wines.
         
                     

 3 slices pumpernickel bread, cut into  1/ 2 inch cubes

 

1 onion, peeled and quartered

 

1 carrot, peeled and quartered

 

1 celery stalk, quartered

 

1 tsp butter

 

 1/2 cup all-purpose flour

 

2 (14 oz.) cans or homemade chicken broth

 

3 cups (total) 2% milk, whole milk, half and half, or fresh cream

 

1/2 tsp salt

 

1/2 tsp paprika

 

1/2 tsp black pepper

 

1 1/2 cups Finger Lakes Farmstead or local sharp cheese, shredded

 

Fresh chopped parsley and green onions for garnish

 

 

photo credit Bonnie Gustin
 
3 slices pumpernickel bread, cut into 1/2 inch cubes
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stalk, quartered
1 tsp butter
1/2 cup all-purpose flour
2 (14 oz.) cans or homemade chicken broth
3 cups (total) 2% milk, whole milk, half and half, or fresh cream
1/4 cup Keuka Spring Semi-Sweet Riesling or other white wine

1/2 tsp salt
1/2 tsp paprika
1/2 tsp black pepper
1 1/2 cups Finger Lakes Farmstead or local sharp cheese, shredded
Fresh chopped parsley and green onions for garnish

Preheat oven to 375°. Bake bread cubes on a baking sheet for 12 minutes or until toasted. Combine carrot, onion, and celery in a food processor and pulse until chopped. Melt butter in a large pot over medium-high heat. Add vegetables and sauté 5 minutes or until tender. Add flour to 1 can broth in a separate bowl, and whisk until smooth. Add mixture to pan with vegetables, then add second can of broth. Bring to a boil, stirring, and cook 10 minutes until thick. Stir in milk/cream combination, wine, salt, pepper, and paprika and cook for 10 minutes or until heated through. Stir in cheese until it melts. Serve with croutons and garnish with parsley and green onions if desired. Enjoy with fresh fruit and a glass of Keuka Spring white wine.

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Keuka Spring Excellent Coleslaw
A hit at the Harvest event and good for you too!
 

Large (about 1 lb.) bag coleslaw mix (or your own recipe)

1 cup sugar  

1 cup vinegar
¾ cup oil
1 tsp. dry mustard
2 tsp. sugar
1 tsp. celery seed 
1 Tbsp. salt

Put coleslaw in large bowl. Sprinkle one cup of sugar over the top. Do not mix. Mix the rest of the ingredients on a sauce pan. Bring to full boil. Pour over cabbage and let rest  overnight. Mix and serve.

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Sweet and Sour Pasta Salad with Cucumbers
We served this for the first time at Keuka and Bloom with Celebrate and it rapidly became a favorite.  A perfect accompaniment to a summer or spring picnic.  Some of our favorite picnic wines include Crooked Lake White, Celebrate, Harvest Blush, and Cayuga White. Enjoy!
 
1 cup uncooked spiral noodles
1/2 cup thinly sliced cucumber
1/4 cup thinly sliced onion
6 Tbsp. sugar
1/4 cup water
3 Tbsp. vinegar
3/4 tsp. prepared mustard
2 Tbsp. fresh parsley
1/4 to 1/2 tsp. pepper
1/4 tsp. salt
1/8 tsp. garlic salt

Cook noodles according to package directions. Drain and rinse in cold water. Place in a bowl; add cucumber and onion. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over noodle mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yields 2 servings.

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Kielbasa and Pierogies
An anytime favorite that we like to serve at the World Tour of Food and Wine. 
Enjoy with a glass of Riesling.

8 Pierogies
1 link Kielbasa, sliced into 1/4 inch rounds
1/2 tsp. salt
1/2 tsp. pepper
4 Tbsp. butter
1 medium onion, cut into rings
1 medium apple, cut into 1/4 inch slice
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup Keuka Spring Riesling

Cook Pierogies according to package directions. Saute Kielbasa until slightly brown. Remove from heat. Saute onion in butter. Add apple and saute until almost tender. Stir in sugar, vinegar, wine, salt, and pepper. Bring to a boil. Reduce heat and simmer uncovered for about 5 minutes. Add Pierogies and Kielbasa to skillet; stir to coat. Serve with Keuka Spring Riesling.

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Harvest Pumpkin Cookies
Contributed from the kitchen of Mary Ann Tyler, these are wonderful any time of year!
Great with Vignoles, or Late Harvest Vignoles.

1 cup chopped nuts
1 cup raisins
2-1/2 cups sifted flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/2 cup soft shortening
1-1/4 cups brown sugar
2 eggs
1-1/2 cups strained pumpkin

Cream shortening. Add sugar and eggs one at a time. Add pumpkin. Stir in dry ingredients. Gradually stir in nuts and raisins. Drop on greased cookie sheet. Bake at 400 degrees 12 to 15 minutes.

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 Marinated Carrot Salad

Passed on from a close family friend, we served this salad at the Harvest Tour in September. Use fresh, crunchy carrots and green peppers for this salad. Enjoy as a side during the fall holidays with Riesling, Crooked Lake White, or Cayuga White.

4 cups carrots, sliced
1 small green pepper, sliced thin
1 medium onion, sliced thin
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp. prepared mustard
salt and pepper to taste

Cook the carrots until partially done (tender-crisp). Mix with onion and pepper. Mix all other ingredients. Pour over carrots. Let stand 24 hours.

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Arugula Pasta Casserole

Featured at Keuka in Bloom 2008. Everyone who attended the event can use their arugula in this cozy casserole!
Enjoy with Pinot Noir, Merlot, or any of our red wines.

1 lb. medium pasta shells
24 oz. of marinara sauce
8 oz. sliced mushrooms
1/4 cup Crooked Lake Red
1 bunch baby Arugula, chopped
2 Tbsp. chopped basil
2/3 cup shredded Parmesan cheese

Cook the pasta, drain, and set aside. Combine the marinara sauce, mushrooms, and wine in a saucepan over medium-high heat; cook until thickened, about 10 minutes. Pour the pasta into a large baking dish and add the sauce mixture, stir, and combine. Distribute the arugula over the mixture, then basil, then cheese. Place pan in oven until cheese melts, about 5 to 7 minutes.  Serves 8.

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Beef Barbeque

From Keuka Holidays

This recipe is simple to make and warming in the winter. Enjoy with a glass of  Crooked Lake Red.

3-4 lbs. top round
2-3 cups of your Favorite Barbeque Sauce
1 cup Keuka Spring Crooked Lake Red or Merlot

Cut beef into chunks and place in crock pot. Add sauce and wine. Cook on low overnight or for 8 hours until beef shreds. Pull beef apart and return to pot. Serve on rolls with Keuka Spring Crooked Lake Red.

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Chocolate Chili

A favorite from our Red Wine & Chocolate Event

The chocolate adds a nice richness to this chili, which is made with Clara's Red.
Serve with Keuka Spring Cabernet Franc or Cabernet Sauvignon.

2 pounds ground beef
1 onion chopped
2 cloves garlic, minced
1 Tbls. Flour
3 Tbls. Chili powder
1 tsp. salt

1 Tbls. Cumin
1 can (29 oz.) pureed tomatoes
1/4 tsp. Cinnamon
4 tsp. Sugar
1 square semi-sweet baking chocolate
1/2 cup Keuka Spring Clara’s Red


Brown ground beef. Add onion and garlic. Cook until onion is soft.

Sprinkle flour, chili powder, salt and cumin over meat. Stir to coat meat. Add tomato puree. Cover and simmer 1 to 2 hours. Remove from heat and allow to cool to serving temperature. Add cinnamon, sugar, chocolate and Clara's Red. Stir to dissolve. Heat gently as not to burn the chocolate.

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Keuka Spring Sauerbraten

A German tradition for Oktoberfest

A comfort food that always tastes good, we make this with Keuka Spring Riesling.
A family recipe. Perfect served with rye bread and a glass of Riesling.

3-4 lbs. top sirloin beef
1 cup water
1 cup vinegar
1/2 cup Keuka Spring Riesling
1 large onion, sliced
1 lemon, sliced


4 Bay leaves
6 whole peppercorns
2 tsp salt
2 Tbsp sugar
12 ginger snaps
10 whole cloves

Place meat in deep ceramic or glass bowl. Combine water, vinegar, wine, onion, lemon, cloves, bay leaves, pepper, salt, and sugar. Cover meat with marinade and refrigerate for 24-36 hours; turn meat several times. Place beef in slow cooking pot; pour 1 cup marinade over meat. Cover and cook on low for 6-8 hours. Place meat on serving platter. Strain meat juices and return to pot. Turn control to high. Stir in ginger snaps; cover and cook for 10-15 minutes. Pour over meat. Serves 8.

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