Local Bounty Harvest Stew
(recipe from Harvest Celebration of Food & Wine on the Keuka Lake Wine Trail)
1 small bunch sorrel greens, center ribs and stems removed
1 small bunch of dino kale, center ribs and stems removed
1/2 cup olive oil, divided, plus more for serving
2 medium potatoes, cubed
1 medium zuchinni
1 medium squash
1 leek, white and pale-green parts only, chopped
4 garlic cloves, chopped
6 whole tomatoes, cut into ¼’s
8 cups low-sodium vegetable broth
4 sprigs thyme
1 sprig oregano
Freshly ground black pepper
Working in batches, cook sorrel and kale separately in a large pot of boiling salted water until slightly softened, about 3 minutes per batch. Rinse to cool. Squeeze out excess water; roughly chop. Set aside.
Heat 1/4 cup oil in a large heavy pot over medium heat. Add potatoes, squash, zucchini, and leek; stir often until softened, 8-10 minutes.
Add garlic. Cook, stirring for about 1 minute. Add tomatoes, crushing with your hands as you add them. Cook, stirring frequently, until liquid is evaporated and tomatoes begin to stick to the bottom of the pot, 10-15 minutes.
Add broth, thyme, oregano, and reserved greens; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld and soup thickens slightly, 40-50 minutes.
Try with a glass of Classic Chardonnay or Game Bird White.
Roasted Red Pepper Soup with Asiago Crisps
Pairs with Semi-Dry Riesling
2 cans roasted red peppers, drained or 8 red peppers stemmed and seeded, oven roasted
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped garlic
8 cup vegetable stock
3 T dried oregano
2 T dried basil
2 T dried thyme
Combine ingredients in a stock pot and simmer for 30 minutes. Using an immersion blender, puree soup to a smooth consistency.
2 cup heavy cream
1/2 cup freshly grated parmesan cheese
Add cream and parmesan, serve hot.
4 slices day-old bread
1/8 cup olive oil
1 t oregano
1 t thyme
1 t basil
1 t fresh garlic
3 T freshly grated Asiago cheese
Preheat oven to 350. Arrange bread on a baking sheet. Combine remaining ingredients in a small bowl and brush over bread. Any remaining solids can be drizzled on. Bake for 12-15 minutes until lightly toasted. Slice croutons into 1 inch strips. Serve soup in bowls and top with crisps.
Roasted Corn, Red Pepper and Cheddar Chowder
1 dozen ears of corn, roasted
4 Tbsp. vegetable oil
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
12 slices of bacon, chopped
1 Tbsp. dried rosemary
½ tsp. cayenne pepper
8 cups chicken or vegetable stock
2 cups heavy cream
2 red peppers, chopped
4 cups shredded Cheddar cheese
Soak corn in cold water for 2 hours and preheat oven to 375. After shaking off excess water, place ears of corn on a sheet pan and place in oven for ½ hour. Allow to cool, shuck corn, and cool. Remove kernels from cobs and set aside.
Heat oil in stock pot and add onion, carrots, and celery. Sautee for 5 minutes until vegetables are soft and translucent. Add bacon, rosemary, and cayenne pepper. Reduce heat and stir for 5 minutes.
Add stock and reduce heat to medium, allow it to rise to a boil.
Puree soup in batches with a food processor. USE CAUTION! Adding too much liquid will cause boiling liquids to splash! Transfer to a fresh pot and return to medium heat. Add cream, peppers, and cheese. Don’t allow to boil.
Chinese Corn Cream Soup
Pairs with Ingle Vineyard Chardonnay
1 whole chicken
3 cans creamed corn
2 scallions, thinly sliced
3 eggs whites, lightly beaten
1-2 T sherry
Trim some excess skin and fat from chicken and reserve. Make broth by boiling the chicken in a stockpot with water. Cook until broth is golden and aromatic, remove chicken. In a separate pan fry reserved chicken fat and skin until crispy. Add creamed corn until desired thickness and bring to a rolling boil. Add beaten egg whites to soup slowly through a strainer. Add sherry to taste, then serve garnishing with scallions and cracklings.