2018 Halftime & Wine Weekend Recipes updated 11/22/17

We welcome you to the Seneca Lake Wine Trail and this years event! The Seneca Lake wine district is one of the finest in America. With thirty four member wineries in 2018, you are sure to find wines that suit your unique tastes. Vineyards have flourished on these temperate slopes since the mid-1800s. 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 22 Participating Wineries! 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 Farm Winery, White Chicken Chili D. Fox Run Vineyards, Turkey Meatballs with Spicy Bourbon Glaze E. Serenity Vineyards, Deviled Eggs F. Seneca Shore Wine Cellars, Chili G. *does not participate in this event H. *does not participate in this event I. Torrey Ridge Winery, J. Earle Estate Winery, K. *does not participate in this event L. Villa Bellangelo, M. Fruit Yard Winery, White Chicken Chili N. *does not participate in this event O. Glenora Wine Cellars, Southwestern Chicken Tortilla Soup P. Fulkerson Winery, Chicken Club Pasta Salad Q. Rock Stream Vineyards, R. Lakewood Vineyards, S. Castel Grisch Winery, Zucchini Parmesan Crisps T. Catharine Valley Winery, U. J.R. Dill Winery, J.R. Dill Chicken Chili V. Atwater Estate Vineyards, Smoked Shrimp on Cheddar Polenta Cake W. Chateau LaFayette Reneau, Asiago Artichoke Stuffed Mushrooms X. Leidenfrost Vineyards, Fried Pickles with Roasted Garlic Aioli Y. Hazlitt 1852 Vineyards, Buffalo Chicken Wing Dip Z. *does not participate in this event AA. Bagley's Poplar Ridge Vineyards, Chicken Corn Chowder BB. *does not participate in this event CC. Wagner Vineyards, Sausage Stew DD. *does not participate in this event EE. *does not participate in this event FF. *does not participate in this event GG. Three Brothers Wineries & Estates, Buffalo Chicken Wing Dip with Pretzels HH. *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 agri-

tourism, 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.

http://www.flcb.org/

WHITE SPRINGS FARM WINERY 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 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried sage 1 teaspoon fine black pepper 2 tablespoons olive oil cup butter cup all-purpose flour 4 cups chicken broth 4 cans white chili beans, undrained

In large skillet, heat olive oil over medium heat. Add chicken, and saut until cooked through. Remove the chicken from the pan.

Saut 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.

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 sauted chicken and vegetable.

Stir in the beans with liquid and simmer all over low heat for 15-20 minutes or until cooked and heated through. Serve with your favorite White Springs Winery wine.

FOX RUN VINEYARDS Turkey Meatballs with Spicy Bourbon Glaze Meatballs: 2 lb. ground turkey 2 tbsp. minced garlic 2 tbsp. chopped parsley 2 tsp. thyme leaves 2 tsp. dry sage 2 eggs 1/2 cup ground oatmeal 2 tsp. kosher salt fresh ground black pepper to taste

Mix all ingredients in a large bowl until evenly combined.

Scoop or form into 1-2 oz. balls.

Bake at 350F for 12-15 minutes or until 165F internal temperature. For the Glaze: 1/4 cup bourbon 2 tbsp. cornstarch 1/2 cup soy sauce 1/4 cup brown sugar 3 tbsp. harissa (available at Wegmans, substitute 1 tbsp. red pepper flakes)

In a small bowl, whisk together the bourbon and the cornstarch, set aside.

In a small saucepan on medium heat, add the soy sauce, sugar and Harissa. Bring to a boil.

Whisk in the bourbon cornstarch mixture. Return to a boil to thicken. SERENITY VINEYARDS Deviled Eggs Pairs well with Serenity Vineyards 2016 Seyval Blanc, 2014 Merlot, Sweet Serenity White 12 hard boiled eggs 1/4 cup mayonnaise 2 tbsp. spicy brown mustard salt pepper paprika

Peel the eggs and slice in half.

Place yolks into a small bowl. Use a fork to break up the egg yolks then mix mustard and mayonnaise into the yolks and add salt and pepper to taste.

Fill a pastry bag or plastic baggie with the yolk mixture and pipe back into the egg whites.

Garnish with paprika and chill until ready to serve.

SENECA SHORE WINE CELLARS Chili 1/4 cup vegetable oil 2 onions, chopped 3 cloves garlic, minced 2 lb. ground beef 1.5 lb. Delmonico steak, cubed 3 cups canned diced tomatoes in juice 3 cups Coca Cola 2 cups strong brewed coffee 3 cups tomato paste 4.5 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

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.

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.

Serve with your favorite Seneca Shore Wine Cellars wine. TORREY RIDGE WINERY Recipe TBA EARLE ESTATES MEADERY Recipe TBA VILLA BELLANGELO Recipe TBA

FRUIT YARD WINERY 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 cup butter cup all-purpose flour 4 cups chicken broth 4 cans white chili beans, undrained

In large skillet, heat olive oil over medium heat. Add chicken and saut until cooked through. Remove the chicken from the pan.

Saut 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.

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 sauted chicken and vegetable.

Stir in the beans with liquid and simmer all over low heat for 15-20 minutes or until cooked and heated through. Serve with your favorite Fruit Yard Wine. GLENORA WINE CELLARS Southwestern Chicken Tortilla Soup 4 quarts chicken stock 2 oz. garlic cloves 6 each corn tortillas, toasted 1/2 bunch cilantro 2 each onions, diced 5 pounds plum tomatoes 1/2 tbsp. ground cumin 1 1/4 tbsp. ancho chili powder 4 each bay leaf Garnish: cheddar, tortilla strips, julienne chicken

Cook garlic in large pot then add onions simmer till translucent.

Add remainder of ingredients simmer for 45 mins

Blend the soup in a blender.

FULKERSON WINERY Chicken Club Pasta Salad Recipe Source: Holly Nilsson for SpendWithPennies.com Yield: 6 Servings Ingredients: Dressing: 8 oz. pasta shells cup buttermilk 8 slices bacon, cooked and drained cup mayonnaise 2 cups chicken, cooked and chopped cup sour cream avocado, diced 1 tbsp. chives 1 tomato, seeded and diced 1 tbsp. fresh dill cup cheddar cheese, cubed 1 tbsp. fresh parsley 1 tsp. onion oowder 1 tsp. garlic powder salt and pepper to taste

Combine all dressing ingredients and set aside.

Cook pasta according to package directions. Rinse under cold water, drain.

Toss all ingredients in a large bowl except dressing.

Add dressing to taste. ROCK STREAM VINEYARDS Recipe TBA LAKEWOOD VINEYARDS Recipe TBA

http://www.spendwithpennies.com/chicken-club-pasta-salad/

CASTEL GRISCH WINERY Zucchini Parmesan Crisps Yield: 4 servings Prep time: 15 minutes Cook time: 10 minutes Ingredients: cup vegetable oil 1 cup Panko bread crumbs cup grated Parmesan cheese 2 zucchinis, thinly sliced to inch thick rounds cup all purpose flour 2 large eggs beaten Directions

Heat vegetable oil in large skillet over medium high heat.

In a la