Seneca Lake Wine Trail’s
2017 Halftime Pairings Recipes
We welcome you to the Seneca Lake Wine Trail! The Seneca Lake wine district is one of
the finest in America. With thirty five member wineries in 2017, you are sure to find
wines that suit your unique tastes. Vineyards have flourished on these temperate
slopes since the mid-1800’s. Over the years, a wide range of grape varieties have been
planted and nurtured, providing the Seneca Lake wine region with an extraordinary
diversity of wines. You will find that each wine you taste possesses distinctive
characteristics and qualities that will make your visit . . . Truly a tasteful experience.
Menu of Recipes
The following is a list of participating wineries and next to their name is the recipe they have been submitted to us here
at the Seneca Lake Wine Trail office. If you need further clarification, please feel free to contact the wineries directly.
Happy sampling!
A. *does not participate in this event
B. *does not participate in this event
C. White Springs Winery, tba
D. Fox Run Vineyards, Roasted Chicken Chili
E. Serenity Vineyards, tba
F. Seneca Shore Wine Cellars, White Chicken Chili
G. *does not participate in this event
H. *does not participate in this event
I. Torrey Ridge Winery, tba
J. Earle Estate Winery, tba
K. *does not participate in this event
L. Villa Bellangelo, S’more Trail Mix
M. Fruit Yard Winery, Chili
N. *does not participate in this event
O. Glenora Wine Cellars, Trestlecreek Cider Cheese Sauce
P. Fulkerson Winery, Caprese Salad Skewers
Q. Rock Stream Vineyards, Quiche Italiano
R. Lakewood Vineyards, Buffalo Bleu Wing Sticks
S. Castel Grisch Winery, Loaded Tot Skewers
T. Catharine Valley Winery, tba
U. J.R. Dill Winery, Beef Au Jous on French Baguette with Gorgonzola Spread
V. Atwater Estate Vineyards, Asian Pork Meatballs
W. Chateau LaFayette Reneau, Cabernet BBQ Pulled Pork
X. Leidenfrost Vineyards, Loaded Tater tots with Scallions, Cheddar Cheese & Sriracha aoli
Y. Hazlitt 1852 Vineyards, Buffalo Chicken Wing Dip
Z. Penguin Bay Winery, Game Day Chili
AA. Standing Stone Vineyards, tba
BB. Bagley's Poplar Ridge Vineyards, Chicken Corn Chowder
CC. *does not participate in this event
DD. Wagner Vineyards, Smoked Sausage with Red Wine Sauerkraut
EE. *does not participate in this event
FF. *does not participate in this event
GG. Zugibe Vineyards, Firebird Fire Chili
HH. Three Brothers Wineries & Estates, Pickle Sandwiches
II. *does not participate in this event
Looking for local food?
Many of our member wineries use as much local produce in their event recipes
as is practical. They believe that it is not only the responsible thing to do, but
also believe that locally sourced foods are fundamentally superior to those
trucked into our region from far away. The Finger Lakes Culinary Bounty is a
nonprofit organization dedicated to strengthening connections across the Finger
Lakes food system and celebrating local farms, foods, beverages, culinary talent,
and businesses. The organization works to promote regional cuisine and agritourism, advocate for regional farms and foods, and act as an informational resource for members, residents,
and visitors. Check out www.FLCB.org to find a current directory and map of local food growers and retailers
in the Finger Lakes. And when you see the Finger Lakes Culinary Bounty logo displayed at a business, you know
they carry local products.
WHITE SPRINGS WINERY
Recipe tba
FOX RUN VINEYARDS
Roasted Chicken Chili
2 oz. sunflower or other vegetable oil
2 large yellow onions, diced 1/2”
2 cloves garlic, sliced thin
2 Anaheim green chilis, diced 1/2”
2 tsp. dry thyme
2 tsp. ground Cumin
1/4 cup all-purpose flour
2 oz. chardonnay
2 15 oz. cans white beans
Picked meat from a 3.5 lbs. *roasted chicken
(*brush with oil, season with salt and pepper, roast for 1 hour @375°F, cool & pick meat)
2 qt. water
2 cups cream
1 tbsp. kosher salt
1/2 tsp. ground black pepper
8 oz. cheddar cheese, grated
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In a large stock pot or saucepan on medium heat, add the oil, onions, green chilis and thyme. Cook for 2-3
minutes stirring often.
Add the flour and continue stirring to combine well.
Add the chardonnay, beans and chicken. stir to combine.
Add the water and cream while stirring and continue cooking on a low simmer, stirring occasionally until the
chicken is tender, about 45 minutes.
Serve with cheese and tortilla chips crushed on top or in “Scoop” Tortillas for bite sized.
SERENITY VINEYARDS
Recipe tba
SENECA SHORE WINE CELLARS
White Chicken Chili
3 lb. boneless, skinless chicken breast –cubed
1 onion, chopped fine
4 sweet red peppers, chopped
1 dried hot chili pepper, chopped fine
2 cloves garlic, minced
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried sage
1 tsp. fine black pepper
2 tbsp. olive oil
½ cup butter
½ cup all-purpose flour
4 cups chicken broth
4 cans white chili beans, undrained
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In large skillet, heat olive oil over medium heat. Add chicken, and sauté until cooked through. Remove the
chicken from the pan.
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Sauté the onions, red sweet peppers, hot chili peppers and garlic in the same skillet. Return the chicken, along
with the salt, sage, cumin and pepper. Mix thoroughly.
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In a separate small saucepan or skillet, melt butter over medium heat. Stir in flour to make a roux. Whisk in the
chicken broth and mix together. Stir this mixture into the sautéed chicken and vegetable.
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Stir in the beans with liquid, and simmer all over low heat for 15-20 minutes or until cooked and heated through.
TORREY RIDGE WINERY
Recipe tba
EARLE ESTATES MEADERY
Recipe tba
VILLA BELLANGELO
Smore Trail Mix
Ingredients:
3 Cups of Golden Graham Cereal
2 Cups of Pretzels
2 Cups of Mini Marshmallows
2 Cups of Chocolate Chips
Directions:
1. Mix 1 cup of the chocolate chips, and all other ingredients into a bowl.
2. Lay the mixture out onto some parchment paper.
3. Melt the rest of the chocolate chips, and drizzle it over the mixture.
4. Let the trail mix dry, and then break it into pieces. Store in a cool dry location, like in a mason jar.
FRUIT YARD WINERY
Chili
¼ cup vegetable oil
2 onions, chopped
3 cloves garlic, minced
2 lbs. ground beef
1 ½ lb. Delmonico steak, cubed
3 cups canned diced tomatoes in juice
3 cups Coca Cola
2 cups strong brewed coffee
3 cups tomato paste
4 ½ cups beef broth
1 cup packed brown sugar
3 tbsp. chili powder
1 tbsp. ground cumin
2 tbsp. unsweetened cocoa powder
2 tsp. salt
1 can kidney beans
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Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed steak in oil until the
meat is well browned and the onions are tender.
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Mix in the diced tomatoes with juice, coke, coffee, tomato paste and beef broth. Season with brown sugar, chili
powder, cumin, cocoa powder, and salt. Stir in beans. Reduce heat to low, and simmer for 1.5 hours or until thick.
GLENORA WINE CELLARS
Trestlecreek Cider Cheese Sauce
2 tbsp. butter
2 tbsp. flour
1 cup whole milk
1 cup heavy cream
1 ½ cups shredded or grated Sunset View Creamery Sharp Cheddar
1 cup Trestlecreek Cider
2 tbsp. salt
1 tsp. black pepper
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Combine the cider, cream, and milk in a sauce pan. Bring to a boil and turn heat to very low.
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Melt the butter in a medium sauce pan. Add flour and stir. Cook 1 minute on medium heat.
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While whisking, add cream mixture to butter flour roux.
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Season with salt and pepper. Bring to light simmer. Add cheese in half-cup increments, whisking continuously
until all the cheese is incorporated. Taste and season again if necessary.
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Serve warm with fresh baked soft pretzels!
FULKERSON WINERY
Caprese Salad Skewers
Pairs with Fulkerson Pinot Noir
1 carton grape or cherry tomatoes
Fresh mozzarella cheese, in mini-ball form
Fresh basil leaves, cut in half if large
1 cup balsamic vinegar
toothpicks
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Over high heat, bring balsamic vinegar to a boil in a saucepan. Lower heat to medium and simmer for about ten
minutes, or until it has slightly thickened.
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Remove from heat and let cool.
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On each toothpick, place one tomato, one basil leaf, and one mozzarella ball.
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Using a spoon, drizzle cooled balsamic reduction on top.
ROCK STREAM VINEYARDS
Quiche Italiano
1, 9” deep-dish frozen pie crust thawed.
1 1/2 cups mozzarella cheese, shredded, divided
1/2 cup spaghetti sauce
1/3 cup pepperoni, sliced
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
2 eggs
3/4 cup heavy cream
1/4 tsp. salt
1/4 tsp. black pepper
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Preheat oven to 350°F. Bake pie crust for 6 to 8 minutes, until set; allow to cool.
Layer pie crust with 3/4 cup of cheese, then spaghetti sauce, pepperoni, green pepper, onion and remaining
cheese.
In a medium-sized bowl, combine eggs, cream, salt and pepper; mix thoroughly and pour over filling.
Place on cookie sheet and bake for 45 to 50 minutes. Cool for 15 minutes; cut into wedges.
Makes 6 to 8 servings.
LAKEWOOD VINEYARDS
Lakewood Vineyards Buffalo Bleu Wing Sticks
By Chef William Creations
Paired with Lakewood Vineyards Niagara
Spread: This is our #1 requested recipe! Use it on veggies, crackers, sandwiches, wings!
8 oz. sharp spreadable cheddar (find it in the dairy section in plastic tubs near the Port Wine Cheese & above the cream
cheese!), or 8 oz. fancy shredded sharp cheddar cheese
8 oz. cream cheese, softened
5 oz. bleu cheese crumbles
½ cup Chef William Creations Buffalo Ghost Hot Sauce
Wing Sticks:
1 ½ lb. (about 24-26 slices) deli chicken breast, sliced thick enough so you can spread a soft cream cheese on it without
tearing, but thin enough to roll.
24 pretzel rods or 24 celery stalks (halved lengthwise)
In a counter-top mixer or food processor blend first four ingredients until smooth. This can be made ahead which will
allow the flavors to marry better.
Lay out pieces of sliced deli meat on a cutting board. Spread 1 ½ - 2 tbsp. of Buffalo Cheddar Blue Spread on the sliced
meat, as you would mayo on bread. Place the pretzel or celery stick at one end of the coated lunch meat with the top
edge of the pretzel to the top edge of the meat and the “handle end” sticking out from the bottom. Then, just simply roll
the pretzel up into the meat, pile them on a platter & share!
Enjoy with a chilled glass of Lakewood Vineyards Niagara!
CASTEL GRISCH WINERY
Loaded Tot Skewers
1 bag of tater tots
1 cup of cooked & chopped bacon
1 cup of shredded cheddar cheese
¼ cup of green onion chopped
Optional dipping sauce:
Sriracha cream sauce
2 tablespoon Sriracha sauce or to taste
1 cup sour cream
Combine & mix well, adjust to spiciness preference
Directions:
 Cook tater tots golden brown according to directions on bag.
 Remove & let cool to touch until able to skewer them.
 Skewer desired number of tots onto skewers (we suggest 6).
 Place skewered tots back onto baking sheet, sprinkle with cheese, bacon & green onion.
 Bake for an additional 10 mins to melt cheese.
 Remove from oven & serve.
Serve with Sriracha cream sauce for dipping or drizzle it directly onto skewers. Enjoy!
CATHARINE VALLEY WINERY
Recipe tba
J.R. DILL WINERY
Beef Au Jous on French Baguette with Gorgonzola Spread
The Spread:
1 cup crumbled Gorgonzola cheese
1, 8 oz. package cream cheese, softened
3 tbsp. half-and-half
¼ tsp. freshly ground pepper
1 tbsp. chopped fresh parsley
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Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese,
remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended.
Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into
shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley.
The Beef: Red Wine Braised Beef
4 English cut beef short ribs, trimmed (roughly 8 ounces each) or chuck roast
Kosher salt and freshly cracked black pepper
3 tbsp. unsalted butter, divided
1 bottle J.R. Dill Cabernet
4 cups low-sodium vegetable stock or beef stock
4 cloves garlic, peeled and smashed
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Preheat oven to 325°F.
Pat ribs dry with paper towels and season with salt and pepper on all sides.
Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all
sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute.
Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices
they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover
the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh
sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until
thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste
for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.
ATWATER ESTATE VINEYARDS
Asian Pork Meatballs
Recipe courtesy of Food Network Kitchen
Yield: 6 to 8 servings (about 18 meatballs)
For the meatballs:
2 tbsp. vegetable oil
3 cups thinly sliced green cabbage (about 1/4 head)
Kosher salt
8 oz. shiitake mushrooms, stems removed, caps thinly
sliced
Freshly ground white pepper
2 large eggs plus 1 egg white
1 1/2 pounds ground pork
4 scallions, minced
3 cloves garlic, minced
1, 2-inch piece ginger, peeled, finely grated (about 1 tbsp.)
3 tbsp. low-sodium soy sauce
1 tbsp. toasted sesame oil
2 tsp. sugar
2 tsp. cornstarch
For the sauce:
1/2 cup hoisin sauce
2 tsp. Sriracha chile sauce
1 tsp. rice vinegar
1 tbsp. sugar
3 tbsp. sesame seeds
1 head Boston lettuce, leaves separated
Make the meatballs:
• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season
with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a
plate to cool.
• Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4
teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes.
Transfer the mushrooms to the plate with the cabbage to cool.
• Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil,
sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until
just combined (do not overmix).
• Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared
baking sheet.
Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for
serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through,
18 to 22 minutes.
Serve in lettuce leaves with the reserved sauce.
CHATEAU LaFAYETTE RENEAU
Cabernet BBQ Pulled Pork
By John McNabb, Executive Chef
6 lb. bone in pork butt
2 tsp. kosher salt
1 tsp. smoked paprika
1 tsp. ground pepper
12 oz. can ginger ale
10 cloves crushed garlic
Pre-heat conventional oven to 225°F. In a deep roasting pan, add pork butt, fat side up and season with salt, paprika,
and ground pepper. Around butt, add can of ginger ale and crushed garlic. Cover with plastic wrap and aluminum foil
tightly and roast for 18 hours. Once cooked, bone should release very easily, set aside and cool briefly. Remove fat cap,
and shred with kitchen fork.
For Sauce:
2 tbsp. vegetable oil
6 cloves garlic, roasted and crushed into paste
¾ cup Cabernet Sauvignon
1 ¼ cups ketchup
1 ½ tsp. Worcestershire sauce
¼ cup apple cider vinegar
2 tbsp. soy sauce
¼ tsp. liquid smoke
2 tbsp. molasses
½ tsp. chili powder
½ tsp. ground black pepper
In a large sauce pot, over medium high heat, add oil, cumin, chili powder, garlic paste and black pepper and stir for 30
seconds. Add Cabernet, ketchup, apple cider vinegar, coy sauce, liquid smoke, and molasses. Bring to a simmer for 20
minutes, stirring frequently. Once thickened, add to pulled pork.
LEIDENFROST VINEYARDS
Loaded Tater tots with Scallions, cheddar cheese and sriracha aoli
1 bag frozen tater tots
1 cup shredded sharp cheddar cheese
1 cup chopped scallions
Heat oil in a skillet or basket fryer (you can also oven-bake your tater tots using instructions on bag), Fry tots until golden
brown. While the tots are hot, sprinkle with shredded cheddar cheese and garnish with a dollop on aoli and a sprinkle of
scallions.
To make the sriracha aoli:
1 cup mayonnaise
2 tbsp. sriracha hot sauce
1 lime, juiced
Stir mayonnaise and sriracha hot sauce together in a bowl until the color is consistent; add lime juice and stir.
We like to serve our tots with a glass of Tattooed Lady - our sparkling white wine.
HAZLITT 1852 VINEYARDS
Hazlitt’s World Famous Buffalo Chicken Wing Dip
(6 – 8 Servings)
1.5 lbs. chicken breasts, cooked and shredded
6 oz. of Red Catastrophe hot sauce
2, 8 oz. packages of cream cheese, softened
1 16 oz. bottle of bleu cheese salad dressing, or ranch combined with 8 oz. crumbled bleu cheese
2/3 cup chopped celery
3 cups shredded chedder or Monterey jack
Tri-colored tortilla chips
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Preaheat oven top 350°F.
In a large bowl, mix shredded chicken, celery and cheese.
In a saucepan over med-low heat, combine cream cheese and salad dressing and stir until smooth. Stir in bottle
of hot sauce. Pour heated mixture into bowl with chicken mixture. Stir to mix well.
Pour into a 13" x 9" baking pan. Bake uncovered for 40 minutes or until bubbly----make sure top doesn't get
browned. Let stand for 10 minutes. Serve warm OR cold-----tastes best warm--- with celery or other veggies and
crackers.
PENGUIN BAY WINERY
Game Day Chili
1 lb. ground beef
3, 15 oz. cans chili beans
1, 15 oz. can spicy chili beans
1, 28 oz. can chopped tomatoes
1, 6 oz. can tomato paste
1 large yellow onion chopped
1 green pepper chopped
1 chili pepper chopped
1/8 cup chili powder
1 tsp. minced garlic
1 tsp. hot pepper sauce
1 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper
1 large jar salsa (mild, medium or hot)
Brown beef in large stock pot, drain. Pour in chili beans, tomatoes, salsa and tomato paste. Add onion and peppers.
Season with spices and still to blend. Cover and simmer over low heat for at least two hours stirring occasionally. Serve
with crackers, cheese and sour cream if desired.
STANDING STONE VINEYARDS
Recipe tba
BAGLEY’S POPLAR RIDGE VINEYARDS
Chicken Corn Chowder
A creamy delicious version of chicken corn chowder with a kick.
1 rotisserie chicken
1 large white onion
1 orange or red bell pepper
2 tbsp. minced garlic
3 carrots, chopped finely
4 celery tocks
5 cups water with beef base (better than bouillon) or beef broth
5 to 6 tbsp. flour
½ stick butter
1 cup half and half
3 cups cheddar
2 tbsp. thyme fresh or dried
1 tbsp. rosemary fresh or dried
salt and pepper
1 tbsp. Sriracha
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Add olive oil to a large saucepan on low to medium heat. Add your minced garlic, onion, bell pepper, carrots and
celery to the saucepan and cook until soft.
Chop the chicken and bacon. Add it to the saucepan.
Add the beef base broth. Stir in the thyme, rosemary, salt and pepper. Bring saucepan to a slow boil.
In a smaller saucepan, melt butter and whisk flour in until it thickens. Then add half and half and cheddar
cheese. Keep whisking until smooth and thick. If it becomes too thick, add some broth from the smaller
saucepan to the larger saucepan.
Add the cheese sauce to the large saucepan and mix together. Add sriracha, salt, and pepper to taste.
Let simmer until the chowder has thickened. You can add bacon and cheddar cheese to garnish.
WAGNER VINEYARDS
Smoked Sausage with Red Wine Sauerkraut
2 lb. smoked sausage
1 lb. sauerkraut
1 cup Wagner Vineyards Reserve Red
½ cup brown sugar
1 tsp. salt
¼ tsp. pepper
Rolls
In medium sauce pan, combine sauerkraut, wine, sugar, salt and pepper. Bring to simmer for 3 minutes, allow to cool
and reserve. Prepare sausage as directed. Top sausage with sauerkraut and place on your favorite roll.
Serve with your favorite Wagner wine and enjoy!!
ZUGIBE VINEYARDS
Firebird Fire Chili
1 lb.0 ground beef
1 medium yellow onion, chopped
2 Poblano peppers, chopped
1 tbsp. minced garlic
1, 14 oz. can crushed tomatoes
1, 14 oz. can pinto beans
1, 14 oz. can kidney beans
1, 7 oz. can chipotle peppers in adobo sauce, chopped (reserving liquid)
1 ½ tbsp. chili powder
2 tsp. ground cumin
1 tsp. coriander
1 tsp. oregano
1 tsp. soy sauce
salt and pepper to taste
1 cup Zugibe Firebird Red Wine
• Brown ground beef in a large stock pot on medium heat until meat is just cooked through, then transfer meat to a
separate bowl.
• Add onions to beef fat and cook, stirring occasionally, until softened (5-6 minutes).
• Add the poblano peppers and garlic, and cook for an additional minute.
• Add the crushed tomatoes, pinto and kidney beans, chipotle peppers in adobo, chili powder, cumin, coriander,
oregano and soy sauce. Stir well to combine and allow to come to a simmer.
• Add the Firebird Red wine, reduce heat to a low simmer, cover and cook for one hour (and up to 2 ½ for deeper
flavor). Taste contents just after adding the wine for salt and pepper adjustments.
THREE BROTHERS WINERIES & ESTATES
Pickle Sandwiches
12 oz. shredded chicken
3 tbsp. mayo
1 pinch of dried dill (fresh, may require more)
Salt and pepper to taste
Dill pickle slices
Directions: Combine all ingredients, except pickle slices.
To taste, then assemble sandwiches, secure with toothpicks and serve.