| |
CHEESE AND WINE LOVER'S WEEKEND
February 11, 2012 - February 12, 2012
Location: Barrington Cellars
Fee: $25 adv / $30 door
Come out and explore new combinations of cheese and wine. We're bringing back the popular Deli Spirals in several different combinations, and for dessert try some of owner Eileen's grandmothers' famed cheese pie topped with Concord grape sauce.
Menu Buffalo Chicken Deli Spirals, Veggie Deli Spirals, and Ham and Cheese Deli Spirals and Grandma's Cheese Pie
Recipe Deli Spirals
(makes approximately 27 spirals of each variety, depending on size of wraps and thickness of slices)
Buffalo Chicken Spirals
INGREDIENTS:
1/2 cup ranch dressing
1/2 cup Frank's Buffalo-Style Wing Sauce
2 Tablespoons brown sugar
1/4 cup Barrington Cellar's Vidal Blanc table wine
2 cups cooked shredded chicken
3 full sized 10" wraps
small amount of cream cheese
INSTRUCTIONS:
1) Stir together the Ranch dressing, wing sauce, brown sugar and wine, until mixed well.
2) Add chicken and mix well.
3) Spread on wrap, leaving upper quarter of wrap bare.
4) Spread layer of cream cheese on bare quarter of wrap and roll up from the opposite edge. [The cream cheese is the "glue" that holds the wrap closed].
5) Slice rolled up wrap into ~1 inch wide slices.
Ham and Cheese Spirals
INGREDIENTS:
1/4 cup Barrington Cellar's Concord table wine
8 oz. cream cheese
1/2 lb. sliced ham
1/2 lb. sliced veggie farmer's cheese
baby spinach
3 full sized 10" Spinach wraps
INSTRUCTIONS:
1) Stir together the Barrington Cellar's Concord table wine and the cream cheese, until mixed well.
2) Spread mixture over the entire wrap.
3) Place a layer of ham, a layer of cheese and a layer of baby spinach over the wrap, leaving the upper 1/4 of the wrap bare.
4) Roll up the wrap from the edge opposite the portion without meat/cheese/spinach. [The cream cheese without toppings is the "glue" that holds the wrap closed].
5) Slice rolled up wrap into ~1 inch wide slices.
Veggie Spirals
INGREDIENTS:
1/4 cup Barrington Cellar's Concord table wine
8 oz. cream cheese
sliced cucumbers
sliced peppers
sliced carrots
baby spinach
INSTRUCTIONS:
1) Stir together the Barrington Cellar's Concord table wine and the cream cheese, until mixed well.
2) Spread mixture over the entire wrap.
3) Place layers of cucumber, peppers, carrots and baby spinach over the wrap, leaving the upper 1/4 of the wrap bare.
4) Roll up the wrap from the edge opposite the side with no veggies. [The cream cheese without toppings is the "glue" that holds the wrap closed].
5) Slice rolled up wrap into ~1 inch wide slices.
Grandma Nursinger's Cheese Pie
INGREDIENTS:
1 lb good ricotta cheese [we recommend Lamagna's]
2 eggs
1/3 cup sugar [or more if you have a sweet tooth]
1 teas. vanilla
1 9 inch pie crust (pastry, graham cracker, whatever your favorite is)
INSTRUCTIONS:
1.) Beat the eggs until slightly foamy.
2.) Add other ingredients and beat until smooth. You can add a pinch of flour if the mixture seems too runny.
3.) Pour into prepared pie crust.
4.) Bake for 15 minutes at 425F, then reduce heat to 350F and bake for an additional 30 minutes.
5.) Cool and serve with Concord Grape Sauce.
VIVA ITALIA!
March 31, 2012 - April 1, 2012
Location: Barrington Cellars
Fee: $25 advance/$30@door
Join us to try traditional cuisine from the Lombardy-Veneto region of Italy paired with a complementing selection of our wines.
Menu We're serving up three different dishes from Lombardy/Veneto region. Start with the savory Busecca (Omlet in Tomato Sauce) made with our Baco wine, following with a wonderful Pasticcio di Pane e Funghi (Bread & Mushroom Pie) and for dessert the Torta Sbrisolona a crumbly corn meal cake [almost like a giant cookie]from the city of Mantua.
Recipe Busecca
(Omelet in Tomato Sauce)
Ingredients:
5 eggs
Salt(optional)
2Tbls Butter
3 oz Pancetta
1 small onion
2.5 Tbls Grape Seed Oil
5 oz canned crushed tomatoes
0.5 cup Barrington Cellars Baco Noir
1. Break the eggs into a bowl & beat with a fork until foamy.
2. In a pan, heat the butter and pour in a little beaten egg, to form a thin omelet.
3. Cook omelet on both sides and place on a plate. Cook the other omelets until the egg is used up.
4. Dice the pancetta; chop the onion. Gently fry the onion and the pancetta in the oil in a casserole dish.
5. Add tomato, wine, & salt(if desired) and cook for 10 min. on medium heat.
6. In the meantime, roll-up the omelets and cut into slices.
7. Add omelet slices to the sauce. Cook for 5 min. and serve.
Barrington Cellars Pasticcio di Pane e Funghi
(Bread & Mushroom Pie)
Ingredients:
3 1/2lbs white mushrooms
2 cloves garlic, chopped
8 Tbls butter
1/2 cup grape seed oil
2.5 Tbls chopped parsley
Salt & pepper
4 eggs
3oz grated Parmesan cheese
Firm bread
1.5 cups stock
0.5 cup Barrington Cellars Vidal Blanc
1. Clean and slice the mushrooms.
2. Saute the garlic in 7 Tbls butter and the grape seed oil. Add mushroom, parsley, salt&pepper(to taste) and cook for about 20 min.
3. Beat the eggs with the grated Parmesan cheese and add the mushrooms when cooked.
4. Grease an oven proof dish with the remaining butter and arrange alternating layers of firm bread and mushrooms until full; finish with a layer of bread.
5. Mix stock with wine and pour over the top. Set aside at least 30 minutes.
6. Heat oven to 400F and, when hot bake the pasticcio for 15 min.
7. Serves 4.
Barrington Cellars Torta Sbrisolona
(Crumb Cake)
Ingredients:
10 Tbls butter
7oz.(about 1 1/4 cups) flour
7oz.(about 1 cup) yellow cornmeal
2/3 cup sugar
1 egg
1Tbls. Barrington Cellars Vidal Blanc
A little butter
A little bread crumbs
1. Heat the oven to 375 F.
2. Melt the butter and cool a little.
3. Mix together the flour, cornmeal, & sugar in a bowl. Gradually add the butter.
4. Add the egg & wine & blend well.
5. Butter a large cake pan and sprinkle with bread crumbs.
6. Pour the mixture into the cake pan and bake for about 30 min.
7. Serve cold.
KEUKA IN BLOOM
May 5, 2012 - May 6, 2012
Location: Barrington Cellars
Fee: $35/person$50/couple
Spring is here! [We hope]
Collect a Dianthus plant and a 4" Bell Pepper plant at your stop at Barrington Cellars, and get some ideas for your future pepper crop when you sample our delicious stuffed peppers.
Menu Barrington Cellars DeChaunac Stuffed Peppers, with yogurt cheese and Chocolate Tapioca Custard Pudding.
Recipe Barrington Cellars Dechaunac Stuffed Peppers
Ingredients:
4 bell peppers, any color
Salt
5 Tbsp Barrington Cellars Grape Seed Oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice
1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)
1 tbsp chopped fresh basil or oregano or 1 teaspoon of dried basil or oregano
Fresh ground pepper
1/4 cup ketchup
1/4 cup of Barrington Cellars DeChaunac
Directions
1) Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
2) Preheat oven to 350 degrees F. Heat 4 tbsp of the Barrington Cellars Grape Seed Oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper ketchup and Barrington Cellars DeChaunac. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)
3) Drizzle remaining 1 tablespoon Barrington Cellars Grape Seed Oil inside of the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Spoon your favorite spaghetti sauce over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.
Yield: Serves 4-6
Chocolate Tapioca Custard Pudding
Ingredients:
1/2 cup granulated tapioca
3 cups whole milk
2 eggs
1 cup of sugar
1/2 teaspoon of vanilla
1 cup semi-sweet chocolate chips
Directions:
1) Combine tapioca and milk, in 1 1/2 quart pan, let stand 20 minutes. On medium high heat, stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually, and frequently stirring.
2) Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling). Return eggs to pan with tapioca. Bring to a boil. Stir 3 minutes more over lowest possible heat. Stir constantly. You may cook a little longer than 3 minutes if needed to get to a nice thick pudding consistency. Tapioca should be translucent. Add Chocolate chips and stir until well mixed.
3) Cool 15 minutes. Add vanilla. Serve either warm or chilled with dash of whipped cream.
Note:
If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.
BARBEQUE AT THE WINERIES I
June 9, 2012 - June 10, 2012
Location: Barrington Cellars
Fee: $25/advance$30/@door
It's A Summer Celebration!
Join us for a summer barbecue overlooking the lake. Taste one of our excellent white or rose wines and enjoy the view from our deck, all while enjoying Grilled lemon garlic chicken, Eileen's jazzed-up macaroni salad (a Staff favorite), and finish with chocolate-raspberry ice cream cake.
Menu Grilled Lemon Garlic Chicken, made with Spiedies Lemon Garlicious Sauce
Jazzed-Up Macaroni Salad, made with Barrington Cellars Vidal Blanc
Chocolate-Raspberry Ice Cream Cake
Recipe Grilled Lemon Garlic Chicken
Serves 4
Ingredients:
1 lb. boneless, skinless chicken thighs
sufficient Spiedies Lemon Garlicious Sauce to cover meat
Directions:
1. Cover meat completely in marinade and refrigerate overnight, (48 hours for best flavor).
2. Take meat out of marinade and grill until cooked through. Baste with extra sauce while cooking for a bolder flavor.
Jazzed-Up Macaroni Salad
Ingredients:
1 Lb your favorite pasta
3/4 cup Mayonnaise
1 cup Barrington Cellars Vidal Wine
1/2 - 3/4 cup corn relish
Directions:
1. Cook pasta, drain and chill
2. Whip the wine and mayonnaise together and set aside
3. Mix together the pasta and corn relish
4. Add the mayonnaise mixture to the pasta and corn relish
5. Chill well before serving
Chocolate-Raspberry Ice Cream Cake
Ingredients:
1 Pound Cake, cut into 1/4-inch strips
1/2 Cup Chocolate Syrup
1/2 Gal your favorite Chocolate Ice Cream, softened
1 pkg (10oz or more) frozen Red Raspberries in sugar syrup, thawed
2 Cups whipped topping, thawed
Directions:
1. Place pound cake strips on bottom of 9" X 14" baking pan.
2. Drizzle chocolate syrup over pound cake and spread evenly.
3. Next spoon half of the softened ice cream on top of cake.
4. Fold raspberries into whipped topping and spread over ice cream.
5. Spoon in rest of ice cream, cover with plastic wrap and freeze overnight.
6. Remove from freezer 10-15 minutes before serving. Cut into desired size pieces. Top with more whipped topping and chocolate curls if desired.
BARBEQUE AT THE WINERIES II
June 23, 2012 - June 24, 2012
Location: Barrington Cellars
Fee: $25/advance$30/@door
It's A Summer Celebration!
It was so much fun we had to do it twice. Join us for the repeat summer barbecue overlooking the lake. Taste one of our excellent 2009 white or rose wines and enjoy the view from our deck, all while enjoying Grilled lemon garlic chicken, Eileen's jazzed-up macaroni salad (a Staff favorite), and finish with chocolate-raspberry ice cream cake.
Menu Grilled Lemon Garlic Chicken, made with Spiedies Lemon Garlicious Sauce
Jazzed-Up Macaroni Salad, made with Barrington Cellars Vidal Blanc
Chocolate-Raspberry Ice Cream Cake
Recipe Grilled Lemon Garlic Chicken
Serves 4
Ingredients:
1 lb. boneless, skinless chicken thighs
sufficient Spiedies Lemon Garlicious Sauce to cover meat
Directions:
1. Cover meat completely in marinade and refrigerate overnight, (48 hours for best flavor).
2. Take meat out of marinade and grill until cooked through. Baste with extra sauce while cooking for a bolder flavor.
Jazzed-Up Macaroni Salad
Ingredients:
1 Lb your favorite pasta
3/4 cup Mayonnaise
1 cup Barrington Cellars Vidal Wine
1/2 - 3/4 cup corn relish
Directions:
1. Cook pasta, drain and chill
2. Whip the wine and mayonnaise together and set aside
3. Mix together the pasta and corn relish
4. Add the mayonnaise mixture to the pasta and corn relish
5. Chill well before serving
Chocolate-Raspberry Ice Cream Cake
Ingredients:
1 Pound Cake, cut into 1/4-inch strips
1/2 Cup Chocolate Syrup
1/2 Gal your favorite Chocolate Ice Cream, softened
1 pkg (10oz or more) frozen Red Raspberries in sugar syrup, thawed
2 Cups whipped topping, thawed
Directions:
1. Place pound cake strips on bottom of 9" X 14" baking pan.
2. Drizzle chocolate syrup over pound cake and spread evenly.
3. Next spoon half of the softened ice cream on top of cake.
4. Fold raspberries into whipped topping and spread over ice cream.
5. Spoon in rest of ice cream, cover with plastic wrap and freeze overnight.
6. Remove from freezer 10-15 minutes before serving. Cut into desired size pieces. Top with more whipped topping and chocolate curls if desired.
WATKINS GLEN INTERNATIONAL WINE FESTIVAL
July 14, 2012 - July 15, 2012
Location: The Watkins Glen International Raceway
Fee:
Do not forget to visit us inside the garage at booth #122-123 for all the fun at the famed FINGER LAKES WINE FESTIVAL.
We will be pouring our 100% NYS Grape Juice to all the Designated Drivers and children free of charge.
SEE YOU THERE!!!!!!
HARVEST CELEBRATION OF FOOD & WINE
September 15, 2012 - September 16, 2012
Location: Barrington Cellars
Fee: $25/advance$30/@door
Harvest is upon us! Come welcome Autumn with us and enjoy the smells and tastes of harvest. Purchase organic gourds from Triana's Stand while you're here and enjoy our busiest season.
Menu Grape & Rosemary Focaccia, Pumpkin Soup, and Grape Cobbler.
Recipe Grape & Rosemary Focaccia
Ingredients:
1 lb refrigerated or thawed frozen pizza dough
2 Tbsp Barrington Cellars Grape Seed Oil
1/2 tsp dried crushed basil
2 cups de-stemmed seedless grapes (Approx. 1 lb before de-stemming)- marinated in Barrington Cellars Concord Wine
1 Tbsp snipped fresh rosemary
1 Tbsp grated Romano cheese
Directions:
1. Let pizza dough stand at room temperature 15 minutes. On lightly floured surface, roll dough to 12X8-inch rectangle. If dough begins to pull back while rolling, let rest 5 minutes.
2. Transfer dough to lightly greased baking sheet. Using fork, prick dough. Cover, let rise in warm place 30 minutes.
3. Preheat oven to 450 degrees F. Brush dough with 1 Tablespoon of oil; sprinkle with basil. Arrange grapes on dough; sprinkle with rosemary and cheese.
4. Bake 20 to 22 minutes or until puffed and lightly browned. Drizzle with remaining 1 Tablespoon of oil.
5. To serve, cut in strips with pizza cutter. Serve warm or room temperature.
6. Makes 12 appetizer servings.
Pumpkin Soup
Ingredients
1 15oz can Pumpkin
2/3 c. sugar
1 teas. cinnamon
1/2 teas. ground ginger
1/4 teas. ground cloves (optional)
1 1/2 c. whole milk
Mix all ingredients in a large pot.
Serve warm with a dollop of whipped cream and a sprinkle of cinnamon, if desired.
Grape Cobbler with Crumb Topping
Crumb Topping
Ingredients:
1/4 c. butter or margarine, softened
1 c. flour
1 c. brown sugar
Directions:
Beat butter in mixing bowl until creamy.
Beat in flour, sugar, and salt until creamy.
Grape Cobbler
Ingredients:
16 oz. Concord Grape Pie Filling
1 c Buzzard Crest Grape Juice
1 1/2 teas. granulated tapioca
4 c. seedless grapes (we used our Himrod's)
1/2 c Barrington Cellars Concord Wine
Directions:
Mix together the pie filling, grape juice, tapioca, wine, and seedless grapes.
Spread the grape mixture in a greased 9' x 13" pan and top with
Crumb Topping.
Bake at 380 F for 45 minutes.
KEUKA HOLIDAYS I
November 10, 2012 - November 11, 2012
Location: Barrington Cellars
Fee: $35/person,$55/coupl
The finale of the Keuka Lake Wine Trail events we do up right. Holiday Decorations, Great Wines, Fabulous Food, and a Unique Gift.
This year each ticket holder will receive one Grapevine Wreath and a Black Holiday wine Glass. At each participating winery they will also receive a unique ornament to hang on the wreath.
There is a fee of $35.00 per person or $55.00 per couple to cover the cost of a ticket to visit all 8 Keuka Lake Wine Trail wineries for this event.
Menu
This year at Barrington Cellars you will have a White Chicken Chili. We will also be serving Garlic and Herb Yogurt Cheese and Concord Grape Tapioca Pudding made from our own fresh Concord Grape Juice. Check It Out!
Recipe Barrington Cellars White Chicken Chili
Ingredients:
2 Tbls Barrington Cellars GRAPE SEED OIL
2 cups chicken, diced
1 cups mirepoix (diced carrots, celery, & onions)
1/2 cup pickled jalapenos, chopped
1 15 oz. can white beans (rinsed & drained)
1 Tbls ground cumin
1 Tbls oregano
salt & pepper to taste
1 cup Barrington Cellars Semi-Dry Riesling wine
2 cups chicken broth
1 cup cream or milk
1 Tbls corn starch
Directions:
1. Saute chicken, mirepoix, jalapenos, and seasonings in the Barrington Cellars Grape Seed Oil for 15 minutes over medium heat.
2. Add wine and broth and simmer for 20 minutes.
3. Add beans and cream and simmer for 10 minutes.
4. Mix corn starch with small amount of cold water and add to chili. Bring to a boil.
Serves 8
Prep-Time: 2 hr.
Concord Grape Tapioca Pudding
Ingredients:
1/4 Cup Granulated Tapioca
1/4 Cup Sugar(no need if using Barrington Cellars/Buzzard Crest Vineyards Fresh Frozen full-strength juice is use)
2 1/2 Cups Barrington Cellars/Buzzard Crest Vineyards Grape Juice
Whipped Cream to top if desired
Directions:
1. Combine all of above and mix well.
2. Cook over medium heat-STIRRING CONSTANTLY, until mixture comes to a boil.
3. Remove from heat and let cool 20 minutes, stirring once in the 20 minutes.
4. Spoon into desired dishes(parfait, etc) and chill in refrigerator till set-up.
5. Top with whipped cream if desired.
KEUKA HOLIDAYS II
November 17, 2012 - November 18, 2012
Location: Barrington Cellars
Fee: $35/person$55/couple
The finale of the Keuka Lake Wine Trail events we do up right. Holiday Decorations, Great Wines, Fabulous Food, and a Unique Gift.
This year each ticket holder will receive one Grapevine Wreath and a Black Holiday wine glass. At each participating winery they will also receive a unique ornament to hang on the wreath.
There is a fee of $35.00 per person or $55.00 per couple to cover the cost of a ticket to visit all 8 Keuka Lake Wine Trail wineries for this event.
Menu This year at Barrington Cellars you will have White Chicken Chili at Barrington Cellars. We will also be serving Garlic and Herb Yogurt Cheese and Concord Grape Tapioca Pudding made from our own fresh Concord Grape Juice. Check It Out!
Recipe Barrington Cellars White Chicken Chili
Ingredients:
2 Tbls Barrington Cellars GRAPE SEED OIL
2 cups chicken, diced
1 cups mirepoix (diced carrots, celery, & onions)
1/2 cup pickled jalapenos, chopped
1 15 oz. can white beans (rinsed & drained)
1 Tbls ground cumin
1 Tbls oregano
salt & pepper to taste
1 cup Barrington Cellars Semi-Dry Riesling wine
2 cups chicken broth
1 cup cream or milk
1 Tbls corn starch
Directions:
1. Saute chicken, mirepoix, jalapenos, and seasonings in the Barrington Cellars Grape Seed Oil for 15 minutes over medium heat.
2. Add wine and broth and simmer for 20 minutes.
3. Add beans and cream and simmer for 10 minutes.
4. Mix corn starch with small amount of cold water and add to chili. Bring to a boil.
Serves 8
Prep-Time: 2 hr.
Concord Grape Tapioca Pudding
Ingredients:
1/4 Cup Granulated Tapioca
1/4 Cup Sugar(no need if using Barrington Cellars/Buzzard Crest Vineyards Fresh Frozen full-strength juice is use)
2 1/2 Cups Barrington Cellars/Buzzard Crest Vineyards Grape Juice
Whipped Cream to top if desired
Directions:
1. Combine all of above and mix well.
2. Cook over medium heat-STIRRING CONSTANTLY, until mixture comes to a boil.
3. Remove from heat and let cool 20 minutes, stirring once in the 20 minutes.
4. Spoon into desired dishes(parfait, etc) and chill in refrigerator till set-up.
5. Top with whipped cream if desired.
|
|
