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TRUFFLES & TASTES
February 14, 2011 - February 15, 2011
Location: Barrington Cellars
Fee: $25/advance$30/@door
HAPPY VALENTINES DAY!!
Peanut Butter and Barrington Cellars Concord wine joined in a Chocolate Truffle.Yummm!!!
The newest event on the Keuka Lake Wine Trail. Collect a different chocolate truffle at each participating winery and sample delicious savory to sweet foods at all the wineries.
A great way to spend a get-a-way weekend.
Menu Barrington Cellars Chocolate Chili-Cincinnati Style made with Barrington Cellars Concord wine and
Oatmeal Crusted Cheesecake.
Recipe Barrington Cellars Cincinnati Chili
4 to 6 servings
Ingredients:
1 pound lean ground beef
1 small onion, chopped
1 tablespoon unsweetened DARK cocoa
2 teaspoons chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1/2 cup Barrington Cellars Concord Wine
1 tablespoon sugar
1/2 teaspoon salt
Directions:
1. In a large saucepan or soup pot, brown the beef with the onion over medium heat for 6 to 8 minutes, or until no pink remains in the meat.
2. Drain off any excess liquid, then return the saucepan to the stove and add the remaining ingredients; mix well.
3. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
4. And to make it authentic Cincinnati-style chili, serve it up over spaghetti or lingini and sprinkle finely shredded Cheddar cheese over the top.
Tips:
This type of chili has the mole (pronounced "moe-lay") flavoring that is popular in traditional Mexican cooking.
ARTISAN CHEESE AND WINE WEEKEND
April 9, 2011 - April 10, 2011
Location: Barrington Cellars
Fee: $25 adv / $30 door
New for 2011! Come out and try new combinations of local artisan cheese and wine. We will be hosting Muranda Cheese Company for this event. A selection of their cheeses will be available to sample and purchase. We will be including their Colby cheese in the food selections for this event.
Menu Deli Swirls and Kicked-Up Chocolate Tapioca Pudding
KEUKA IN BLOOM
May 14, 2011 - May 15, 2011
Location: Barrington Cellars
Fee: $35/person$50/couple
Spring is here, although a little soggy!
Collect a 4" dwarf Dahlia plant and a 4" Pinot Noir Bell Pepper plant at your stop at Barrington Cellars, and sample the Baco Noir wine in our homemade Marinera Sauce served with sweet italian sausages with onions, fennel and peppers served over cheese tortellini; for dessert: Coconut Custard Tapioca Pudding with raisins.
Menu soon to come
Recipe Coconut Custard Tapioca Pudding with Raisins
Ingredients:
1/2 cup Sugar or Splenda
3 Tbls. Quick Cooking (granulated) Tapioca
3 cups Whole Milk
1 large Egg, beaten
1 teas. Vanilla Extract
Directions:
1. In a medium saucepan, combine sugar, tapioca, milk, egg. Let stand 5 minutes.
2. Add to saucepan and cook over medium heat until pudding comes to a full boil, stirring continually to prevent burning.
3. Remove from heat and stir in vanilla.
4. Cool for 20 minutes.
5. Stir for creamy texture, add more milk if needed.
BARBEQUE AT THE WINERIES I
June 6, 2011 - June 7, 2011
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 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.
BARBEQUE AT THE WINERIES II
June 27, 2011 - June 28, 2011
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 16, 2011 - July 17, 2011
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 1th annual 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 TOUR OF FOOD & WINE
September 19, 2011 - September 20, 2011
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 14, 2011 - November 15, 2011
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 21, 2011 - November 22, 2011
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.
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