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RECIPES

Mexican Dip
from 2014 Spring Wine & Cheese Weekend
Seneca Lake Wine Trail Event April 25 – 27, 2014


A refreshing summer fruit dessert that is simple to make and pairs perfectly with Kings Garden Vineyards Jester’s Juice

INGREDIENTS:
16 oz can Refried Beans
2 Avocados peeled and mashed
2 slices bacon cooled and crumbled
½ t Salt
1 C chopped black olives
4oz can chopped green chilies
½ t chili powder
½ C mayonnaise
¼ C onion chopped
dash of hot sauce
1 C chopped tomatoes
1 C shredded Jack and Cheddar Cheese

Directions:
Combine beans and chili powder and mix well. Combine avocado, mayonnaise, bacon, onion and seasonings. Mix well. Layer bean mixture, avocado mixture, olives, tomatoes, chilies and cheese. Serve with tortilla chips.

You can add Jalapeño peppers instead of chili peppers for a spicier version.

Wine suggestions: Served with Kings Garden Vineyards Chardonnay (no oak) or Sinister Sister wine.

Enjoy!


Berry Mousse
from 2013 SLWT Smokin’ Summer Kick-off


A refreshing summer fruit dessert that is simple to make and pairs perfectly with Kings Garden Vineyards Jester’s Juice

INGREDIENTS:
1 20 oz. can crushed pineapple
1 6 oz. pkg. strawberry jello
1 cup water
1 16 oz. can whole berry cranberry sauce
3 TBSP. lemon juice
grated rind of one lemon
1/4 tsp. nutmeg
2 cups sour cream

Directions:
Drain pineapple well and add juice to jello in saucepan. Stir in water and heat until boiling, stirring to dissolve jello. Remove from heat and blend in cranberry sauce stirring until it dissolves. Chill until mixture thickens slightly. Blend in pineapple, then sour cream. Pour into a 2 qt. mold or pan and chill until firm.

Wine suggestions: Kings Garden Vineyards Jester’s Juice or Royal Pain – very fruity summer sweet wines.

Enjoy!


Spring Cheese Delights
from 2013 SLWT Wine & Cheese Weekend


A fun and simple snack that pairs wonderfully with Cabernet Franc or a buttery style Chardonnay.

INGREDIENTS:
1 lb ground sausage
1 tsp onion powder
3 C all-purpose baking mix
1 (10.75oz) can condensed fiesta nacho cheese soup
2 C shredded Cheddar cheese or mixed cheese of your choice
¾ C buttermilk
¼ C Kings Garden Vineyards Cabernet Franc

Directions:
Cook sausage and onion powder in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.

Preheat oven to 375. Combine soup and buttermilk in large mixing bowl. Mix until creamy and blended. Add baking mix, one cup at a time until crumbs are moistened. Add Cabernet Franc to add moisture, if needed. Once blended, mix by hand cooled and drained sausage and shredded cheese until blended.

Spoon into lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.

Wine suggestions: Kings Garden Vineyards 2008 Cabernet Franc, 2011 Chardonnay, or a sweeter wine, Royal Pain.

Enjoy!


Cheese Wizards
from 2012 SLWT Wine & Cheese Weekend


A fun and simple snack that pairs wonderfully with Cabernet Franc or a crisp, stainless steel style Chardonnay.

1 small sweet onion
1 lb ground beef
1 16oz jar cheese sauce
¼ c Kings Garden Vineyards Cabernet Franc
16 oz cocktail rye bread
salt & pepper to taste

Directions:
Preheat the broiler. Finely chop onion and saute with ground beef and wine in a large, deep skillet. Cook over medium high heat until evenly brown, crumble beef while cooking. In a medium bowl, mix together the beef, processed cheese sauce, salt and pepper. Spread the mixture on the slices of cocktail rye. Place the slices on a large baking sheet, and broil 5 minutes, or until the cheese sauce is melted.

Wine suggestions: Kings Garden Vineyards 2008 Cabernet Franc, 2009 Stainless Steel Chardonnay, or Sinister Sister.

Enjoy!


Chocolate Filled Croissant
from Chocolate & Wine Weekend


A decedent and easy chocolate desert, with only TWO ingredients.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
½  cup mini-chocolate chips
 Powdered sugar or drizzled melted chocolate, if desired

Directions:
1. Heat oven to 350°F. Separate dough into 8 triangles.
2. Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
3. Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

Wine suggestions: Kings Garden Vineyards 2008 Merlot or for the sweeter side – Wicked Wench

Enjoy!


Pasta with Sweet & Savory Creamed Pumpkin Sauce
from Pasta & Wine Weekend

1/2lb Breakfast Sausage
1/2c Kings Garden Merlot
1 C Pumpkin Puree
½ C Heavy Cream
½ C Chicken Stock
1 t Pumpkin Pie Spice
½ t Sea Salt
2 T Maple Syrup
½ lb Cooked Pasta (your choice)
Parsley flakes for garnish

Directions:
Saute breakfast sausage in large saucepan until browned, breaking up sausage while cooking. Add wine and saute for 1-2 minutes. Add to the cooked sausage, pumpkin puree, cream, chicken stock, pie spice, salt and maple syrup and stir until well combined. Heat the mixture over medium low heat for 5 minutes to warm. Be sure to whisk frequently. Cook the pasta according to the package instructions and drain well. Stir about three quarters of the pumpkin sauce into the cooked pasta. Divide between 4 bowls. Top each bowl with an additional drizzle of sauce & fresh chopped parsley. Serve immediately.

Wine suggestions: Kings Garden Vineyards 2008 Barrel Ferment Chardonnay, 2008 Merlot or for the sweater side – Sinister Sister or Royal Pain

Enjoy!


 

Chunky Mocha Cookies

1 c butter flavored shortening
¾ c white sugar
½ c brown sugar
2 eggs
1 T coffee
1 t vanilla
2 T cocoa
1 t baking soda
1 t salt
1 c chocolate chips
¾ c raisins
¾ c coconut
½ c oatmeal
2 1/3 c flour

1. Preheat oven to 3750
2. Cream together shortening, sugars, eggs and vanilla. Blend in dry ingredients. Shape into teaspoon size balls.
3. Bake at 3750 oven 8-10 minutes

Enjoy!
Cookies baked by Rebecca
Amish Farm and Bakery
Upper Lake Road, Lodi, NY 14860


Vanilla Cookies with Cream Cheese Frosting

Vanilla Cookie

1/2 c butter
½ c shortening
1 ½ c white sugar
¼ t salt
2 t cream of tartar
2 eggs
1 t baking soda
2 3/4 c flour

Cream Cheese Frosting

8 oz cream cheese
1 ¾ c Confectioner’s sugar
2 T flour
1 t vanilla pinch of salt

Chocolate Drizzle

Chocolate melting drops
3 T butter

1. Preheat oven to 400 degrees
2. Cream together butter, shortening, sugar, eggs and vanilla. Blend in flour, soda, cream of tartar and salt. Shape dough into balls.
3. Bake in preheated oven 8-10 minutes. Make a thumbprint in each cookie when removing from oven. Cool.
4. Mix together cream cheese, confectioner’s sugar, vanilla, flour, salt. Put a teaspoon of mixture on top of each cookies.
5. melt together ¾ chocolate drops and 3 T butter. Drizzle over top.
6. Cool completely.

Enjoy!
Cookies baked by Rebecca
Amish Farm and Bakery
Upper Lake Road, Lodi, NY 14860

King's Garden Vineyards | 9085 Rte 414, Lodi NY 14860 | 607.582.7444 | info@kingsgardenvineyards.com