Our Wines
Large (about 1 lb.) bag coleslaw mix (or your own recipe)
1 cup sugar
1 tsp. dry mustard
2 tsp. sugar
1 tsp. celery seed
1 Tbsp. salt
Put coleslaw in large bowl. Sprinkle one cup of sugar over the top. Do not mix. Mix the rest of the ingredients on a sauce pan. Bring to full boil. Pour over cabbage and let rest overnight. Mix and serve.
1/2 cup thinly sliced cucumber
1/4 cup thinly sliced onion
1/4 cup water
3 Tbsp. vinegar
3/4 tsp. prepared mustard
2 Tbsp. fresh parsley
1/4 to 1/2 tsp. pepper
1/4 tsp. salt
1/8 tsp. garlic salt
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Kielbasa and Pierogies
An anytime favorite that we like to serve at the World Tour of Food and Wine.
Enjoy with a glass of Riesling.
8 Pierogies
1 link Kielbasa, sliced into 1/4 inch rounds
1/2 tsp. salt
1/2 tsp. pepper
4 Tbsp. butter
1 medium onion, cut into rings
1 medium apple, cut into 1/4 inch slice
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup Keuka Spring Riesling
Cook Pierogies according to package directions. Saute Kielbasa until slightly brown. Remove from heat. Saute onion in butter. Add apple and saute until almost tender. Stir in sugar, vinegar, wine, salt, and pepper. Bring to a boil. Reduce heat and simmer uncovered for about 5 minutes. Add Pierogies and Kielbasa to skillet; stir to coat. Serve with Keuka Spring Riesling.
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Harvest Pumpkin Cookies
Contributed from the kitchen of Mary Ann Tyler, these are wonderful any time of year!
Great with Vignoles, or Late Harvest Vignoles.
1 cup chopped nuts
1 cup raisings
2-1/2 cups sifted flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/2 cup soft shortening
1-1/4 cups brown sugar
2 eggs
1-1/2 cups strained pumpkin
Cream shortening. Add sugar and eggs one at a time. Add pumpkin. Stir in dry ingredients. Gradually stir in nuts and raisins. Drop on greased cookie sheet. Bake at 400 degrees 12 to 15 minutes.
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Marinated Carrot Salad
Passed on from a close family friend, we served this salad at the Harvest Tour in September. Use fresh, crunchy carrots and green peppers for this salad. Enjoy as a side during the fall holidays with Riesling, Crooked Lake White, or Cayuga White.
4 cups carrots, sliced
1 small green pepper, sliced thin
1 medium onion, sliced thin
1 can tomato soup
1/2 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp. prepared mustard
salt and pepper to taste
Cook the carrots until partially done (tender-crisp). Mix with onion and pepper. Mix all other ingredients. Pour over carrots. Let stand 24 hours.
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Arugula Pasta Casserole
Featured at Keuka in Bloom 2008. Everyone who attended the event can use their arugula in this cozy casserole!
Enjoy with Pinot Noir, Merlot, or any of our red wines.
1 lb. medium pasta shells
24 oz. of marinara sauce
8 oz. sliced mushrooms
1/4 cup Crooked Lake Red
1 bunch baby Arugula, chopped
2 Tbsp. chopped basil
2/3 cup shredded Parmesan cheese
Cook the pasta, drain, and set aside. Combine the marinara sauce, mushrooms, and wine in a saucepan over medium-high heat; cook until thickened, about 10 minutes. Pour the pasta into a large baking dish and add the sauce mixture, stir, and combine. Distribute the arugula over the mixture, then basil, then cheese. Place pan in oven until cheese melts, about 5 to 7 minutes. Serves 8.
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Beef Barbeque
From Keuka Holidays
This recipe is simple to make and warming in the winter. Enjoy with a glass of Crooked Lake Red.
3-4 lbs. top round
2-3 cups of your Favorite Barbeque Sauce
1 cup Keuka Spring Crooked Lake Red or Merlot
Cut beef into chunks and place in crock pot. Add sauce and wine. Cook on low overnight or for 8 hours until beef shreds. Pull beef apart and return to pot. Serve on rolls with Keuka Spring Crooked Lake Red.
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Chocolate Chili
A favorite from our Red Wine & Chocolate Event
The chocolate adds a nice richness to this chili, which is made with Clara's Red.
Serve with Keuka Spring Cabernet Franc or Cabernet Sauvignon.
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2 pounds ground beef |
1 Tbls. Cumin |
Brown ground beef. Add onion and garlic. Cook until onion is soft.
Sprinkle flour, chili powder, salt and cumin over meat. Stir to coat meat. Add tomato puree. Cover and simmer 1 to 2 hours. Remove from heat and allow to cool to serving temperature. Add cinnamon, sugar, chocolate and Clara's Red. Stir to dissolve. Heat gently as not to burn the chocolate.
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Keuka Spring Sauerbraten
A German tradition for Oktoberfest
A comfort food that always tastes good, we make this with Keuka Spring Riesling.
Perfect served with rye bread and a glass of Riesling.
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3-4 lbs. top sirloin beef |
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Place meat in deep ceramic or glass bowl. Combine water, vinegar, wine, onion, lemon, cloves, bay leaves, pepper, salt, and sugar. Cover meat with marinade and refrigerate for 24-36 hours; turn meat several times. Place beef in slow cooking pot; pour 1 cup marinade over meat. Cover and cook on low for 6-8 hours. Place meat on serving platter. Strain meat juices and return to pot. Turn control to high. Stir in ginger snaps; cover and cook for 10-15 minutes. Pour over meat. Serves 8.
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