Recipes and Food Pairings

For 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.

2012 MARDI GRAS

Corn & Crab Bisque

1 tablespoon vegetable oil 

1 large onion, chopped

42 oz chicken broth 

 2 bay leaves 

 ½ teaspoon cayenne pepper 

 ½  teaspoon Cobblestone Farm Winery Garlic & Herb Hot Sauce 

 2 cups whole kernel corn( 15oz can, drained) 

 1 can (10.75 oz) cream of celery soup 

 3 tablespoons flour 

 ½ cup milk 

 16 oz crabmeat, flaked 

 Salt and pepper to taste 

 Heat oil in a large pot over medium heat.  Stir in onion; sauté until soft and translucent.  Pour in chicken broth, and bring to a boil.  Add bay leaves, cayenne pepper, Cobblestone hot sauce, corn and celery soup. Reduce heat to low and simmer soup 7-10 minutes. 

Place milk in a separate saucepan and stir in flour until roux forms and is smooth. Add roux to soup and continue to cook on low heat, stirring constantly until soup thickens. Stir in crabmeat.  Season with salt and pepper if desired. Simmer 5 to 8 minutes more until warmed through. 

2011 HOLIDAY SHOPPING SPREE

Fudgy Cherry Brownies

2 cups semisweet chocolate chips, divided 

¼ cup butter, softened 

 2 cups Bisquick( biscuit/baking mix) 

 1 (14 ounce) can sweetened condensed milk 

 1 egg 

 ½ teaspoon almond extract 

 ½ cup Cobblestone Farm Winery Cherry Preserves 

 Cooking spray 

 1. Preheat oven to 350 degrees.

2. Coat 13 x 9 x 2 inch baking pan with cooking spray. 

 3. In a saucepan, melt 1 cup of chocolate chips and butter; stir until smooth.  In a mixing bowl, combine Bisquick,   milk, egg and almond extract.  Stir in chocolate mixture; mix well. Fold in  cherry preserves and remaining chocolate chips. 

 4. Pour batter into prepared pan.  Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. 

2011 HERB & WINE FESTIVAL

Tomato Beef Soup 

1 pound ground beef( may substitute 12 oz of vegetarian crumbles)

2 tablespoons vegetable oil 

 4 cups of water 

 1 can (28oz) diced tomatoes, undrained 

 1 can ( 14.5 oz)chopped or diced  carrots 

 1 tablespoon salt 

 ½ teaspoon dried marjoram 

 ½ teaspoon dried basil 

 ½  teaspoon dried savory 

 ½ teaspoon of onion powder 

 ¼ teaspoon dried thyme 

 ½ to 1 teaspoon Cobblestone Farm Winery Garlic & Herb Hot Sauce( to taste) 

 Brown ground beef in oil.  In large pot, mix browned ground beef and remaining ingredients; bring to a boil.  Reduce heat, cover and simmer until  heated through. 

2011 MARDI GRAS

Chili

28 oz of diced tomatoes

1 sm. onion

15 oz.can of white beans, drained 15 oz. can kidney beans, with liquid 

1.25 oz. package of mild taco seasoning mix 

 1 oz. package ranch dressing mix 

 12 oz. package vegetarian burger crumbles[ may substitute 1 pound browned ground beef] 

 8 oz. package shredded Cheddar cheese 

 Mix tomatoes, onion, white beans, kidney beans, taco seasoning mix, and ranch dressing mix in a large pot over medium heat.  Bring to a boil.  Reduce heat to low, mix in burger crumbles[ may substitute browned ground beef], and continue cooking until heated through.  Top with cheese to serve. 

 2010 HOLIDAY SHOPPING SPREE 

 Three Cheese Baked Pasta 

 1 pound pasta(penne or ziti) 

 48 ounces marinara sauce 

 6 ounces provolone cheese, shredded 

 6 ounces mozzarella cheese, shredded 

 1 1/2 cups sour cream 

 2 tablespoons grated Parmesan cheese 

 Preheat oven to 350 degrees F. Coat 9 x 13 inch baking dish with non-stick cooking spray. Cook pasta until al dente ( approx. 8 minutes), drain. Combine sauce, provolone cheese, mozzarella cheese, and sour cream in large bowl. Add hot pasta. Spoon pasta mixture into greased pan.  Top with grated Parmesan cheese. Baked uncovered for 30 minutes or until heated through.

2010 GREYHOUND

Cherry Poppy Seed Cookies 

1 cup butter, softened 

 1 cup confectioners' powdered sugar 

 1 egg 

 1 teaspoon almond extract 

 2 cups flour 

 1/2 teaspoon salt 

 2 tablespoons poppy seeds 

 1/2 cup Cobblestone Farm Winery cherry preserves 

 1.  Preheat oven to 300 degrees F. 

 2.  Cream together butter and confectioners' sugar until light and fluffy.  Beat in egg and almond extract.  Mix in flour, salt and poppy seeds until blended.  Chill dough.  Make teaspoon size balls of dough and drop onto greaseless cookie sheet.  Make indention in the middle of each cookie with thumb. Fill each hole with approximately 1/2 teaspoon of cherry preserves. 

 3.  Bake for 20 to 25 minutes or until edges begin to brown.

2010 WINE & HERB FESTIVAL

Cheesy Hash Browns 

7 medium potatoes, shredded  

 1 pint sour cream ( or  (2) 8 oz. cream cheese) 

 2 (10.75 oz) cans condensed cream of celery soup 

 1 1/4  cup shredded cheddar cheese 

 1 tablespoon granulated onion 

 1/4 teaspoon ground black pepper 

 1 tablespoon Cobblestone Farm Winery Vidalia Onion Hot Sauce

1. Preheat oven to 350 degrees F.  Coat 8 x 12 inch baking dish with nonstick cooking spray. 

2. Peel whole potatoes and place in pot of boiling water; cook for 25 to 30 minutes.  Remove potatoes from water.  When cool, grate/shred potatoes into large bowl.( If short on time, use a 2 pound bag of frozen hash browns, thawed). 

3. In large bowl, combine shredded potatoes, sour cream, soup, 1 cup of cheese, onion, pepper and hot sauce.  Mix well and pour into baking dish.  Bake for  45 minutes.  Sprinkle casserole with remaining cheddar cheese and bake 3-5  minutes longer or until cheese is melted. Serves 9.

   2010 MARDI GRAS

Cobblestone Farm Winery Hot Crab Dip 

1/2 cup milk 

 1/3 cup Cobblestone Farm Winery Garden Salsa 

 3 (8 oz.) packages cream cheese 

 1 pound imitation crabmeat, flaked

1 cup diced onions or 2 tbsp. dry granulated onion 

1 (4 oz) can diced green chilies 

 1 tsp. Cobblestone Farm Winery Three Pepper Hot Sauce *

Combine milk and salsa.  Spray crockpot with non-stick spray.  Place milk and salsa mixture in crockpot.  Stir in cream cheese, crab, onions, chilies, and hot pepper sauce.  Cover and cook on low for 30 - 40 minutes; stir occasionally. Serve warm with crackers.  Serves 10-15. *adjust to taste

2009 HOLIDAY SHOPPING SPREE

Penne Pasta  with Tomato Cream Sauce (Spicy)

(serves 8)

1 medium onion, finely chopped 

 4 cloves garlic, minced 

 1 (28 oz.) can crushed or diced tomatoes 

 1 tsp. dried basil leaves 

 3/4 tsp. salt 

 1/2 tsp.oregano 

 1 tsp. sugar (to taste)

1 tsp. crushed red pepper flakes(to taste) 

 1/2 cup heavy cream

1 lb. penne pasta( uncooked) 

 In saucepan, sauté onions and garlic in oil( 2 tbsp); do not brown. 

 Add tomatoes, basil, salt, oregano, sugar and red pepper. Bring to a boil, reduce heat and simmer for 15-20 minutes. 

 Stir in heavy cream,reduce heat & simmer 

 Cook pasta, pour sauce over pasta, toss &  serve 

2009 HERB & WINE FESTIVAL

Pasta  with Marinara Sauce

2 ( 14 1/2 oz) can of diced tomatoes 

1 (28 oz.) can crushed tomatoes 

 1 cup diced Walla Walla onion (sweet onion) 

 1 tbsp. dried basil leaves 

 2 tsp. Italian seasoning 

 1 tsp.oregano 

 2 tsp. sugar (to taste)

1/2 tsp. crushed red pepper flakes 

 In saucepan, sauté onions, but do not brown. 

 Add the liquid drained from the diced tomatoes.  Add the basil, Italian seasonings, oregano, sugar and crushed red pepper.  Simmer liquid and spices for 30 minutes or until liquid is reduced by one-half. 

Add the diced tomatoes and crushed tomatoes and cook until heated, approx. 1 minute

2009 MARDI GRAS

Cajun Chicken Nuggets  

4 boneless chicken breasts cut into bite-size( 1") pieces

1/4 tsp black pepper 

 2 tsp onion powder 

 1/4 tsp garlic powder 

 2 tbsp Cajun seasoning 

 1/2 tsp thyme 

 1 cup finely ground bread crumbs 

 1 egg 

 1 tbsp milk 

 6 tbsp Cobblestone Farm Horseradish mustard 

 1 1/2 cups Cobblestone Farm apricot preserves * 

* may substitute peach preserves or orange marmalade