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Recipes and Food PairingsFor each Cobblestone Farm Winery event or Cayuga Lake Wine Trail event, we create a dish to share with our guests. We hope you enjoy the following recipes. 2008 Mardi Gras Tofu Balls (approx. 3 dozen balls)
2007 HOLIDAY SHOPPING SPREE
Pumpkin Soup
(makes 6 cups)
1 tbsp. oil ½ cup diced onions 1 tsp. minced garlic 1 tbsp. ginger 1 tbsp. ground coriander 1 tsp. cinnamon ¼ tsp. nutmeg pinch of cayenne pepper(optional) 3 cups pumpkin( not pie filling) 2 cups chicken or vegetable broth or bouillon 2 cups water ¼ cup sweetened condensed milk
Heat oil and sauté onions until soft. Add garlic and spices. Stir until blended. Add pumpkins and one cup of liquid. Puree in food processor until smooth. Heat mixture in pot with rest of broth and water until simmering. Add condensed milk. Add salt to taste. Garnish with grated sharp cheddar cheese.
2007 WINE & HERB FESTIVAL
Sweet Pepper Bread
1 1/2 cups Bisquick
1 egg
2 tbsp sugar
½ to 1 cup water
1/2 cup cheddar cheese, grated
1 small onion, chopped
1 cup sweet pepper, chopped*
*red, green, yellow, banana, etc. or a mixture
Sauté onion and
peppers until cooked (not browned). Mix Bisquick, egg, sugar and water
to make sticky dough. Stir in onions, peppers, and cheese. Pour into
a greased loaf pan. Bake at 375 degrees 20 to 30 minutes until brown
and dough is cooked.
2007 MARDI GRAS
Cajun Black Bean and Rice Soup
1 can black beans (15 oz)
1 can whole kernel corn (15oz)
1 can stewed tomatoes (15oz)
1 medium onion, chopped
1 tsp, minced garlic
3 tsp. Cajun seasoning (adjust to taste)
½ cup rice
4 cups water
Add
all ingredients together in a stock pot. Bring to a boil and then
simmer until rice is tender, about 20 to 30 minutes, Cook longer for a
thicker soup. Makes 2 quarts.
2007 BETWEEN THE LAKES
Refried Bean Dip
2 cans refried beans (about 15 oz each)
1 envelope taco seasoning mix (1.25 oz)
½ cup chopped onion
2 cups shredded Monterey Jack cheese or Mexican cheese blend
2 to 4 drops Tabasco sauce, or to taste
chopped jalapeno or mild chilies, to taste
1 cup salsa
Place
refried beans, taco seasoning, onion, cheese, Tabasco sauce and salsa
in slow cooker; stir to blend. Stir in chopped jalapenos or mild
chilies. Cover and cook on low until cheese is melted, about 1 to 1 1/2
hours.
Serve from the slow cooker with chips or crackers
2006 HOLIDAY SHOPPING SPREE
Broccoli Soup
(Makes Two Quarts)
1 ½ pounds broccoli spears or crowns
7 ½ cups chicken or vegetable stock
salt and ground black pepper
2 tablespoons lemon juice
grated Parmesan cheese( optional)
If spears are used, peel stems. Chop broccoli into small chunks. Bring the stock to a boil in a large saucepan. Add the chopped broccoli or crowns and simmer for 30 minutes or until soft. Puree half of the soup in a blender or food processor and then mix into the rest of the soup. Season with salt and pepper, and lemon juice. Ladle hot soup over garlic toast or croutons and serve immediately with grated Parmesan cheese.
2006 Carnival Cook-Off
Chile Con Queso Dip
2 tablespoons butter 1 medium onion, chopped ½ cup jalapeño peppers, chopped (to taste) 1 151/2 oz. can of tomatoes, chopped, undrained 1 4oz. jar pimiento, chopped, drained 1 cup cheddar cheese, grated 1 4 oz. can green chilies (to taste, optional) 1 cup refried beans (optional) Salt and pepper, to taste
Sauté onion in butter in medium saucepan over medium heat. Combine jalapeno peppers, tomatoes, pimiento, and chilies; add to onion. Heat, let simmer for 10-15 minutes. Add refried beans and cheddar cheese, stirring constantly until cheese melts. Serve warm with tortilla chips.
2006 Wine & Herb Fest
Tomato Dill Soup
(Serves 4-6)
2 onions, diced
2 cloves garlic, chopped
1 tsp. olive oil
4 cups tomatoes, diced
1 cup sweet red peppers, chopped
¼ cup celery, chopped
2 tbsp. green chilies, chopped
2 cups stock (chicken or vegetable)
2 tsp. dill, fresh minced
2 tbsp. cilantro, fresh minced
¼ tsp. cheyenne pepper
¼ tsp cumin
Place onions, garlic, olive oil,
tomatoes, sweet red peppers, celery, green chilies and stock into stock
pot and bring to a boil. Reduce heat and simmer for 20 minutes until vegetables are soft. Let cool and then puree in food processor until smooth. Return to stock pot, add dill, cilantro, cheyenne pepper and cumin; heat until hot.
2006 Mardi Gras
Shrimp Maque Choux
¼ lb. butter (one stick) 2 large onions, chopped 2 cloves garlic, diced fine 1 green pepper 1 can (14oz.) whole kernel corn 1 can (14oz.) diced tomatoes ½ cup milk 1 can (4 oz.) tiny shrimp ¼ tsp. Creole seasoning, adjust to taste Black pepper, to taste (optional)
Sauté onions, garlic, and pepper in butter in pan until mixture starts to soften. Add corn, tomatoes, milk, shrimp and seasoning. Stir to mix all ingredients and simmer on low heat for about one hour, covered. Stir occasionally and if mixture becomes dry, add a little water.
2006 Between the Lakes
Flo’s Tofu Pineapple Chili
3 packages extra firm tofu (cubed) 1 28oz. diced tomatoes 1 28oz. tomato sauce 2 12oz. cans chili sauce 2 16oz. Bush’s chili beans in chili sauce (hot) 1 medium size green pepper, diced 6 stalks of celery, diced 1 medium onion, diced ¼ cup chili powder 2 20oz. cans crushed pineapple (use juice)
Combine all ingredients and simmer. |
SAVE THE DATE
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