Chevre Puff Napoleons over Arugula Salad
(from Cheese & Wine Lovers Weekend on the Keuka Lake Wine Trail)
Classic Semi-Dry Riesling
Classic Semi-Sweet Riesling
5 sheets phyllo dough, thawed
1/3 cup butter, melted
1 cup First Light Roasted Garlic Chevre
¼ cup fresh chives, chopped
½ cup sour cream
1 cup fresh arugula, rinsed and drained
¼ cup roasted red peppers, thinly slice
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.
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
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.
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
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.
Game Bird White
Ingle Vineyard Chardonnay Unoaked
June 8-9 & June 22-23
Barbecue at the Wineries
July 6 (4-8pm)
Tunes in the Tent with Virgil Cain
View full tastings & events calendar >