Chipotle Mac & Cheese
Pair with _____________
Served at Penguin Bay for the 2012 ‘Spring Wine & Cheese’ event with the Seneca Lake Wine Trail
Ingredients:
- 16oz package pasta
- 3 cups milk
- 1/2 cup butter
- 1/2 cup minced onion
- 2 cloves mince garlic
- 1 tsp paprika
- 1 cup cheddar cheese shredded
- 1/2 cup flour
- 2 cups shredded chipotle cheese
- 3 chipotle chilies chopped
Directions:
Cook pasta until al dente. Drain well and set aside. Preheat over 350F. Spray 9 x 13 pan with cooking spray and place pasta in bottom of dish. Heat milk in saucepan until hot but not boiling. Melt butter in saucepan and cook onion, garlic and chilies for about 5 minutes. Whisk in flour and let cook about 3 minutes. Whisk in hot milk, stir in paprika, salt and pepper. Bring mixture to simmer until thickened about 2 minutes. Whisk in cheeses about 1/2 cup at a time and stir until melted. Pour over pasta and combine. Bake about 30 minutes.
Taco Soup
Pair with _____________
Served at the 2011 Cayuga Wine Trail ‘Wine & Herb’ Event.
Ingredients:
- 1 lb ground beef
- 1 onion, chopped
- 1 16 oz can chili beans
- 1 15 oz can kidney beans
- 1 15 oz can corn
- 1 8 oz. can tomato sauce
- 2 14.5 oz cans diced tomatoes
- 1 4 oz can green chili peppers
- 1 pkg taco seasoning mix
- 1 tsp. Cajun belle pepper
Directions:
In medium skillet cook ground beef until browned, drain. Transfer to large stock pot and combine all other ingredients simmering for 2 hours. Serve with sour cream, grated cheddar cheese and tortilla chips if desired.
Finger Lakes Fondue Recipe
Pair with ________________
Served at the 2012 Cayuga Lake Wine Trail ‘Say Cheese’ Event by the Muranda Cheece Company
Ingredients:
- 1 clove garlic
- 1 cup local beer or white wine
- 2lb. Murabda Cobly Cheese shredded
- 3 tbls Red Jacket apple cider
- 2 tabls. all purpose flour, sifted
- 1/2 tsp. fresh ground nutmeg
- 1/2 tsp. fresh ground paprika
- 1/2 tsp. fresh ground pepper
Directions:
Cubes of bread (day old to be authentic) Rub the garlic clove over the inside of a fondue pot to seasonit. Rub tge garlic clover over the inside of a fondue pot to season it. Pour the wine or beer and apple cider into the wine or heat to a light simmer. Add the shredded cheese and mix well with a wppden spoon. Fold in the flour and seasonings until a good flavor and texture develops. If the mixture is too hard, add more wine or beer. If the mixture is too soft, add more cheece. Guests should dip and stir in a figure 8 to help maintain consistency.
Cajun Style Corn Soup
Pair with _______________
Served at 2012 Cayuga Wine Trail Mardi Gras Events
Ingredients:
- 4 cups water
- 6 oz tomato paste
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 1 green pepper chopped
- 1 red pepper chopped
- 2 cups corn
- 1 Tbsp olive oil
- ½ onion, chopped
- 4 cloves garlic, minced
- ½ pound ground beef
Directions:
In large pot over medium heat combine water, tomato paste, salt, black pepper, cayenne pepper, peppers and corn. Bring to boil, reduce heat to medium low and allow to simmer at a slow boil for 35 minutes. In large saucepan over medium heat combine oil, onion, garlic and sauté for 3-5 minutes. Add to the simmering soup. In same saucepan over medium heat sauté ground beef for 10 minutes until well browned, drain and add to soup. Stir well and simmer for 10 more minutes. Serve.
Pasta Fagioli Soup
Pair with __________
Served at the 2011 Cayuga Lake Wine Trail ‘Holiday Shopping Spree’ Event
Ingredients:
- 1 (29 oz.) can diced tomatoes
- 2 (14 oz.) cans great Northern beans, undrained
- 1 (14 oz.) can chopped spinach, drained
- 2 (14.5 oz.) cans chicken broth
- 1 (8 oz.) can tomato sauce
- 3 c. water
- 1 Tbsp. minced garlic
- 1 medium onion, chopped
- 1 lb ground beef, browned and drained
- 1 Tbsp. dried parsley
- 1 tsp. garlic powder
- 1 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. dried basil
- 1/2 lb. seashell pasta
Directions:
In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, onion, ground beef, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.
Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top if desired, and serve.
