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Event Pairings and Recipes

Red Velvet Truffle Brownies

Served at the 2014 Chocolate & Wine Seneca Lake Wine Trail Event

Pair with: Tuxedo Red

red-velvet-oreo-truffle-brownies-4Ingredients:

– Red Velvet Cake Mix
– 2 Eggs
– 1/2 cup mini chocolate chips
– 6 T. Vegetable Oil
– 1 pkg instant white chocolate pudding
– 8oz cream cheese
– 1 pkg chocolate sandwich cookies
– 1/2 cup butter, melted
– Melted chocolate to drizzle over top

Directions:

Preheat oven to 325 degrees. Combine cake mix, melted butter, pudding mix and oil. Mix well until thoroughly combined. Spray a 9 x 13 pan with cooking spray. Then use your hands to help spread the thick batter into all edges of the pan. Bake for 20-22 minutes or until toothpick inserted comes out clean. Crush chocolate cookies in food processor. Soften cream cheese and mix the cookie mixture and cream cheese together. When cake layer is completely cooked drop cookie mixture by spoonful’s over cake mixture and spread to cover cake. Sprinkle mini chocolate chips over top and drizzle chocolate over top to adhere mini chocolate chips to mixture. Cool completely before cutting into squares.

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Spicy Tuscan Linguine Soup

Served at the 2014 Pasta & Wine Seneca Lake Trail Event

Pair With: Humboldt Red

Ingredients

Spaghetti Soup

– 1/2 pound boneless chicken cut into cubes
– 2 T olive oil
– 3oz uncooked linguini, broken into 1 inch
– 1 cup water
– 1 10oz can condensed tomato soup
– 1 T parsley
– 1 large can of diced tomatoes
– 1 tsp hot sauce
– 1 cup carrot, chopped
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 1 tsp red pepper flakes
– 1 cup celery, finely chopped
– 4 cups chicken broth
– 1/2 green pepper chopped

Directions

Heat oil and add chicken cooking until browned. Stir in onion and cook one minute. Add carrots, celery, pepper and garlic and cook an additional minute. Stir in broth, soup, water and diced tomatoes. Heat to a boil, stir in pasta, cook until tender and add seasonings. Heat through and serve. Mmmm!

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Cheesy White Chicken Chili

Served at the 2013 Spring Wine & Cheese Seneca Lake Trail Event

Ingredients

1 small onion, chopped
1 tbsp. olive oil
2 cloves garlic, chopped
1 tsp. ground cumin
1 4oz can chopped green chili
1 tsp. dried oregano
1 tsp. cayenne pepper
4 cups water
4 cubes chicken bouillon
4 cans white beans
3 cups chicken cooked and shredded
2 cups Colby Cheese, shredded
2 cups corn

Directions

Pour oil in Dutch oven. Sauté onion and garlic for about 5 minutes until clear. Add all other ingredients except for the cheese and cook for about two hours, letting simmer. When ready, top each with shredded cheese and serve with tortilla chips.

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Chipotle Mac and Cheese

Served at the 2012 Spring Wine & Cheese Seneca Lake Wine Trail Event

Ingredients

1, 16 oz. package pasta
3 cups milk
½ cup butter
½ cup minced onion
2 cloves garlic, minced
3 chipotle chiles finely chopped
6 tbsp. flour
1 tsp. paprika
salt and pepper to taste
1 cup shredded Cabot Sharp Cheddar Cheese
2 cups shredded Cabot Chipotle Cheddar Cheese

Directions

Cook pasta until al dente. Drain well and set aside. Preheat over to 350°F. Spray 9×13” pan with cooking spray and place pasta in bottom of dish. Heat milk in saucepan until hot but not boiling. In separate saucepan melt butter and cook onion, garlic and chiles about 5 minutes. Whisk in flour and let cook about 3 minutes. Then whisk in hot milk, stir in paprika, salt and pepper. Bring mixture to simmer until thickened about 2 minutes. Whisk in cheeses about ½-cup at a time and stir until melted. Pour over pasta and combine. Bake about 30 minutes.

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Hawaiian Coconut Cake

Served at Seneca Lake Wine Trail’s Cruisin’ the Tropics Event

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup vegetable oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter, melted
2 cups flaked coconut
2 teaspoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 1/2 cups confectioners’ sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend for 4 minutes. Stir in 2 cups coconut and the chopped nuts. Pour into a greased 9×13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until done. Allow to cool.

Coconut Cream Cheese Frosting:
Melt 2 tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel.
Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut.

Spread Icing on cake and sprinkle with browned coconut.

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Tuxedo Brownies

Served at Seneca Lake Wine Trail’s Chocolate & Wine Event

Ingredients

1, 8 oz. pkg. cream cheese softened
¼ cup white sugar
1 egg
12 oz. semisweet chocolate (separated)
¼ cup butter
½ cup white sugar
2 eggs
2/3 cup flour
½ tsp. baking powder
¼ tsp. salt

Directions

Preheat over to 350°F. Grease a 9 inch square baking pan. Combine cream cheese, ¼ cup sugar and 1 egg in mixing bowl, beat until smooth. Combine butter and 8 oz. chocolate in saucepan and melt. Stir in remaining ½ cup sugar and 2 eggs. Then sift together flour, baking powder, and salt. Sit into chocolate until evenly blended. Pour half of the batter into prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife swirl the layers to create a marbled pattern. Bake 25-30 minutes. Cool, drizzle with remaining chocolate if desired.