Heron Hill

 

Chevre Puff Napoleons over Arugula Salad

(from Cheese & Wine Lovers Weekend on the Keuka Lake Wine Trail)

Recommended wines:
Classic Semi-Dry Riesling
Classic Semi-Sweet Riesling

INGREDIENTS
5 sheets phyllo dough, thawed
1/3 cup butter, melted
1 cup First Light Roasted Garlic Chevre
2 eggs
¼ cup fresh chives, chopped
½ cup sour cream
1 cup fresh arugula, rinsed and drained
¼ cup roasted red peppers, thinly slice
Balsamic vinaigrette

DIRECTIONS
Preheat oven to 350 degrees.
While working with the phyllo, make sure that it stays covered with plastic wrap and a damp towel.  Lay a sheet of phyllo on your counter and lightly brush with melted butter.  Repeat with remaining layers.  Slice phyllo stack into 24 rectangles.  Transfer to a sprayed baking sheet or muffin pan (if you would prefer a bowl appearance).
Combine chevre, eggs, chives, and sour cream in a mixing bowl and blend well.  Transfer to a pastry bag to pipe or spoon into phyllo.  Bake in preheated oven for 12-15 minutes until phyllo is golden brown and filling is hot.
Assemble the salad by placing a hearty pinch of arugula off center on a plate.  Top with peppers and drizzle with vinaigrette.  Place the cheese puff on the other side.

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Goat Cheese Pizza

Pairs with Ingle Vineyard Riesling

1- 16 oz. pizza dough, pressed to fit
your favorite pan or stone
2 oz. prepared basil pesto
4 oz. ricotta cheese
1 T. roasted garlic, smashed
4 oz. Lively Run Goat Cheese
roasted red peppers, cut into strips
artichoke hearts, chopped
fresh spinach
balsamic vinagrette

Preheat oven to 400 degrees. Combine pesto, ricotta, and roasted garlic in a bowl. Spread mixture onto pressed out dough. Top with goat cheese, roasted red peppers and artichoke hearts. Bake for 15-20 minutes, until crust is golden brown. Remove from oven and allow to rest for several minutes before slicing. Once sliced, top with chilled spinach and drizzle with vinaigrette.

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One Pound Harvest Stew

(from Harvest Celebration of Food & Wine 2012 on the Keuka Lake Wine Trail)

1 lb. Carrots, peeled and coarsely chopped
1lb. Onion, peeled and coarsely chopped
1 lb. Celery, peeled and coarsely chopped
1 lb. Parsnips, peeled and coarsely chopped
1 lb. Red Potatoes, washed and coarsely chopped
1 lb. Butternut Squash, peeled and coarsely chopped
¼ cup chopped garlic
¼ cup olive oil
2 Tbsp. Thyme
1 Tbsp. Cumin
1 Tbsp. Ground Ginger
½ Tbsp. Ground Cloves
1 bay leaf
Kitchen Bouquet
8 cups Veg stock
1/3 cup cornstarch

Sauté vegetables in oil with garlic for 10-15 minutes until tender.  Season with thyme, cumin, ginger, and cloves and allow to cook for several more minutes.
Add Kitchen Bouquet, bay leaf, and stock.  Bring to a boil and simmer for 30 minutes.  Combine cornstarch with about ½ cup water and whisk.  In small amounts, add the cornstarch slurry to the stew to thicken.  Allow the stew to return to a boil before adding more to allow it to thicken.  Reduce heat once you have reached desired consistency.
Serve with cornbread.
Recommended wines:
Game Bird White
Ingle Vineyard Chardonnay Unoaked