Smoked Gouda Macaroni and Cheese with Creole Honey Mustard Chicken

(by Chef Jeffory McLean from Barbecue at the Wineries I on the Keuka Lake Wine Trail)
Recommended wines:
Classic Semi-Dry Riesling
Classic Pinot Noir

1 lb. cooked pasta

Cheese sauce
6 Tbsp flour
6 Tbsp butter

4 C milk
½ C Dry Riesling
1 C Dinosaur Bar-B-Que Creole Honey Mustard Sauce
8 oz. smoked Gouda
4 oz. XXX Sharp NY Cheddar

Chicken
1 lb. chicken breast cutlets, grilled and sauced
1 C diced onion
1 C diced roasted red bell pepper

DIRECTIONS
Melt butter in a small pan over medium heat. Add flour and whisk until smooth. Cook for 4 minutes. Set aside.

Combine milk, Riesling and BBQ sauce in a sauce pot. Bring to a simmer. Whisk in flour & butter mixture. Keep heating until think, add cheeses and stir until smooth.

In a separate lightly oiled sauté pan, cook diced onion over medium heat until caramelized (about 10 minutes). Add diced roasted red peppers and sauté. Once cooked, combine with chicken.

Mix together cheese sauce, pasta and chicken mixture.

Pour into casserole. Bake at 425 degrees for 20 minutes or until set.

Wild Mushroom Chicken and Rice

(from Keuka Holidays 2012 on the Keuka Lake Wine Trail)

Pairs well with:
Game Bird White
Classic Chardonnay Unoaked

½ cup chopped onion
½ cup chopped bell pepper
½ cup chopped button mushrooms
½ cup chopped portabella
½ cup chopped shitake mushrooms
2 Tbsp. chopped garlic
1 Tbsp. dried oregano
1 cup rice (long grain is recommended)
2 cups vegetable or chicken stock
½ cup Game Bird White
2 Tbsp. Olive oil
2 cups heavy cream
½ cup grated Parmesan
2 cups chopped cooked chicken breast

Sauté vegetables and garlic with 2 Tbsp. olive oil.  When soft and translucent, add oregano and cook for 2 more minutes.  Add stock, wine, and oil and bring to a boil.  Incorporate rice, stir, cover, and reduce heat to low.  Cook for about 20 minutes until rice is cooked through and liquids have been soaked up.
Add cream, Parmesan, and chicken.  Increase heat to medium and allow to come up to a simmer. Serve immediately and enjoy with a glass of wine.

Stuffed Creole Chicken Breasts

Recipe by Mike "Ollie" Oliver, Wholesale Sales Representative & Blue Heron Café Director
as served at the Keuka Lake Wine Trail's Barbecue at the Wineries

1 lb. ground Italian Sausage
½ lb. asparagus spears, diced
1 ½ cups roasted red peppers, diced
6 green onions, sliced thin
3 cloves garlic, minced
3 cups ricotta cheese
Dinosaur BBQ Creole Honey Mustard Sauce
Creole seasoning
8 8 oz. chicken breasts, trimmed and pounded thin
2 cups Heron Hill Semi-Sweet Riesling

Preheat oven to 350.  Brown sausage in a large sauté pan.  Add asparagus, peppers, onions, and garlic.  Sautee until asparagus is soft.  Chill.

Add ricotta and 3 Tbsp. Creole seasoning to the sausage mixture, stir thoroughly.

Lay out the chicken breasts, dust with Creole seasoning, and put about 1 cup of sausage mixture into each.  Carefully roll the chicken around it and use toothpicks to hold it in place.  Arrange on a roasting pan and coat with Creole Honey Mustard sauce.  Pour Riesling into bottom of pan and roast for about 45 minutes until the chicken is thoroughly cooked and the stuffing has reached 165° F.

After removing from oven, allow meat to rest.  Remove toothpicks and slice into medallions on a bias.  Served with macaroni salad and a glass of Ingle Vineyard Riesling.
 

Chipotle Chicken Crostini

Recipe by Mike "Ollie" Oliver, Wholesale Sales Representative & Blue Heron Café Director
as served at the Keuka Lake Wine Trail's Keuka in Bloom

1 lb. chicken thighs, boned, skinned, and trimmed
1 cup diced red onion
1 cup diced green bell pepper
1 cup diced celery
3 cloves garlic, minced
¼ cup olive oil
2 Tbsp. chipotle paste, or pureed chipotle peppers in adobo
1 cup dry white wine, such as the Heron Hill Dry Riesling?

Preheat oven to 325.  Sautee onion, pepper, celery, and garlic in olive oil until translucent and tender.  Add chipotle paste and wine to sauce pan to deglaze, simmer for about 2 minutes.  Remove from heat.

Using tongs, coat chicken thighs in the sauce.  Arrange in a casserole dish and top with remaining sauce.  Cover with foil and place in oven for about 40 minutes until chicken is thoroughly cooked and very tender.  Remove from oven and chill.  Once chilled, shred or finely dice the chicken, if sauce is still thin, reduce in a saucepan until slightly thickened.  Cool sauce.

1 cup ricotta cheese
1 cup chevre or other smooth, creamy cheese
1 baguette

Combine chicken, sauce, ricotta, and chevre.  Slice baguette into toast rounds and broil to toast.
Top each toast round with the chicken and cheese mixture.

Sundried Tomato Chicken Pizza

Recipe by Mike "Ollie" Oliver, Wholesale Sales Representative & Blue Heron Café Director

20 oz. pizza dough, frozen or homemade (if frozen, allow to thaw)
4 oz. chicken thighs, braised at 300˚ with 1 cup Heron Hill Dry Riesling and 2 T. chopped garlic, chilled
1/4 cup sundried tomato pesto
2 cup ricotta cheese
1/2 cup Lively Run Roasted Garlic and Pepper Chevre cheese
1/2 cup shredded mozzarella cheese
1/2 cup sundried tomatoes, soaked in 1/4 cup Heron Hill Dry Riesling
1/2 cup chopped asparagus, sautéed with 2 T. olive oil and deglazed with 2 T. Heron Hill Dry Riesling
1/2 cup sliced roasted red peppers
1/2 cup rinsed, chilled arugula
1/4 cup balsamic vinaigrette

Using about 1/2 cup of flour, press dough to desired shape and thickness. Coarsely chop chicken. Combine pesto, ricotta, and chevre in a medium mixing bowl and stir. Spread onto pressed dough. Top with mozzarella, drained sundried tomatoes, asparagus, and roasted red peppers. Bake at 400˚ for 20 minutes or until crust has begun to brown and crisp. Remove from oven and allow to rest for 5 minutes. Slice and plate. Immediately before serving, top with arugula and drizzle with balsamic vinaigrette.
 

Curried Chicken Satays

Recipe by Mike "Ollie" Oliver, Wholesale Sales Representative & Blue Heron Café Director

4 T. Olive oil
1 large onion, coarsely chopped
3 cloves garlic, diced
2 T. fresh ginger, diced
1/8 cup curry powder
1 t. ground cumin
1 t. cayenne pepper
2 cups Heron Hill Semi-Dry Riesling
1 pint cherry tomatoes
2 - 8 oz. chicken breasts, sliced into strips
1/4 cup fresh cilantro
1 cup plain yogurt
1 cup long grain rice, prepared

Heat olive oil in a large skillet, sauté onion, garlic, and ginger. Onions should be translucent and soft. Reduce heat and add curry powder, cumin, and cayenne pepper. Stir and allow to heat for 2 minutes. Add wine and 1 cup of water. Simmer for 15 minutes until liquid reduces. Skewer chicken on wooden skewers with a cherry tomato added to each end. Place in onion mixture, laying each skewer flat. Cover and simmer, adding more water if necessary, for about 10 minutes. Finish with cilantro and yogurt, stirring to combine. Serve over a bed of long grain rice.
 

Confit de Poulet

Pairs with Heron Hill Cabernet Franc

4 chicken thighs with legs, skin on, bones removed
2 T olive oil
2 tsp crushed rosemary
1 T crushed elephant garlic
Salt and Pepper to taste
Chicken fat, or butter/oil mixture for pan frying

Place each piece skin side down on a cutting board. Cut into chicken meat to spread each thigh out to an even thickness, being careful not to cut the skin. A technique similar to butterflying. (Each thigh will take up the space in a medium frying pan). Rub meat side of chicken with olive oil then rosemary and crushed garlic. Season with salt and pepper.

Heat a medium cast iron skillet until smoking then add chicken fat or oil and butter, heating in pan. Place chicken meat side down and cook until bottom is brown and meat is cooked ¾ through. Season skin side with a little salt then turn over and cook until skin is crispy and light brown. Drain on meat side and check to internal temp of 160°. Serve with red skin potatoes topped with butter, parsley, garlic and a touch of heavy cream.
 

Chicken Riggies

Recipe by Mike "Ollie" Oliver, Wholesale Sales Representative & Blue Heron Café Director

3/4 lb. Rigatoni, cooked to "al dente"
4 T. vegetable oil
1 medium onion, diced
1 green pepper, diced
1 red pepper, diced
2 T. chopped garlic
2 t. dried oregano
2-8 oz. chicken breasts, cubed
3 C. prepared tomato sauce
1 1/2 C. heavy cream
1/2 C. grated cheese

In a pot, heat oil and sauté onion, peppers and garlic until soft. Add oregano, stir for 2 minutes. Add chicken, reduce heat and cook until chicken is done. Add remaining ingredients, simmer for 10 minutes. Toss pasta with mixture and serve.

This pairs well with the Dry Riesling and Eclipse Red.
 

Savory Duck Marinade & Serving Sauce

Recipe by John and Jo Ingle, Owners/Grapegrowers

It was my father-in-law who first introduced me to the lure of the “sporting life”. His dedication to sportsmanship and his passion for the outdoors were an inspiration to many people.

The pairing of wine with food is as traditional as fine dining itself. A wine with crisp acidity keeps the palate alert and a hint of residual sugar brings out the flavor of the food to create a compatible union. The Game Bird Series wines have been blended with that concept in mind.

In honor of Wally, we present the Game Bird Series, dedicated to the upland birds and waterfowl of the Eastern United States, and to their pursuit. Enjoy the smooth satisfying taste of the Game Bird series wines with pheasant, poultry, duck, beef or pasta. We hope that these specially designed food wines please you and your palate.

Savory Duck Marinade

¼ cup Heron Hill Game Bird Red
¼ cup olive oil
¼ cup soy sauce
½ tsp. ground thyme
½ tsp. crushed rosemary
¼ tsp. ginger
2 cloves garlic, minced

Mix all ingredients together. Marinate boneless, skinless breasts of duck for 2-3 hours. Grill for less than 5 minutes on each side, or until pinkish-red on the inside, DO NOT overcook. Place in dish, cover with serving sauce. Recipe below.

Serving Sauce

1 jar red currant jelly
1 Tbls. butter
¼ tsp. black pepper
½ cup Heron Hill Game Bird Red
1 Tbls. lemon juice
¼ tsp. marjoram
Grated zest of 1 lemon

Mix all ingredients together, Cook until thickened. You may want to add a little cornstarch to thicken the sauce.