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.
Quick Summer Veggie Frittata
(recipe by Aimee Krofssik, Assistant Manager at the Heron Hill Tasting Room on Seneca Lake)
As summer vegetables start to appear at our local stands here is a quick and inexpensive dinner idea to savor the local flavor.
This will easily serve 4.
INGREDIENTS
½ C finely chopped onions
½ Cchopped green pepper
1 C fresh zucchini, sliced into ½ moons (pick smaller, more tender ones for this)
1 C sliced mushrooms
1 tsp fresh minced garlic
½ C diced roasted red peppers
¼ C olive oil (grape seed oil works well too)
Sauté in large cast iron skillet until soft and just starting to brown. Remove from pan to cool slightly.
Beat together:
1 C shredded cheddar cheese
3 Tbsp parmesan cheese
1 Tbsp fresh chopped herbs (use what you have, I like thyme and sage)
6 eggs (local, farm fresh would be great)
1 C whole milk
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp Worcestershire sauce
Melt in the same skillet you used for veggies:
3 Tbsp butter
Cover bottom of pan with slices of leftover bread (brioche or challah work best, but Italian or even dinner rolls will work). Evenly spread the veggie’s and pour the egg mixture over the top. Push down slightly to help bread absorb the egg mixture. Bake at 350 for 35 to 40 minutes. The center should be puffed and no longer jiggle.
Serve with a fresh summer salad and a glass of Heron Hill Pinot Blanc out of the deck.
This is why we wait for summer!
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.
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