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Finger Lakes Wine Country - New York
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Between the Lakes
"Between the Lakes" is an annual wine and food pairing event in January that takes place at participating wineries on the east side of Seneca Lake and west side of Cayuga Lake. Each winery prepares a sumptuous dish to serve, free of charge, and paired with a wine.

Farfalle and Shrimp with a sage Chardonnay butter sauce (Three Brothers Wineries)
1 pound Farfalle pasta
3 teaspoons olive oil
¼ cup shallots, minced
3 teaspoons garlic, minced
¼ pound shrimp
2 ½ cups Stony Lonesome Estate Reserve Chardonnay
1½ cups of butter cubed
4 tablespoons sage (fresh) minced
Salt and pepper to taste

Boil pasta in a gallon of salted water for 8 min until al dente, drain. Cool down by rinsing with cold water so pasta does not stick. Set pasta aside while making sauce. In a sauté pan heat up oil, on medium heat, then add shallots and garlic. Sauté the garlic and shallots for 2-3 minutes until shallots look translucent, add shrimp seasoned with salt and pepper. N Once the shrimp exhibits color, add the wine and reduce by half. With the wine reduced, add the cubed butter and let melt thoroughly, toss in the sage. To serve, add pasta to shrimp and sauce and heat to desired temperature

Wine pairing suggestion: Stony Lonesome Estate Reserve Gewurztraminer 2007

Red Newt Cellars & Bistro Jambalaya
1 chicken breast or thigh cut into ½ inch pieces
1 Andouille sausage cut into small pieces
1 cup diced green bell pepper
1 cup diced red bell pepper
2 tablespoons. olive oil
2 ½ cup diced onion
2 cups diced tomato
3 tablespoons minced garlic
2 tablespoons tomato paste
6 cups chicken stock
3 cups long grain rice
¼ cup cajun seasoning
1 tablespoon ground cumin
Salt and pepper to taste

In an 8 quart pot cook chicken pieces through. Remove cooked chicken and return to the stove. Add onions, peppers, garlic, and tomatoes and cook until soft. Add remaining ingredients, mix well and bring to a boil. Cover and reduce heat. Simmer for 10 minutes. Remove from heat and let stand covered for 15 minutes.  Fluff with a fork and enjoy.
 
Wine pairing suggestion: Red Newt Circle Riesling

Lucas Vineyards Game Day Salsa
Makes 8 servings
1 medium red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
1 14 ounce can shoepeg corn, drained
1 14 ounce can light red kidney beans, drained
1/3 cup apple cider vinegar

Swirl of olive oil to coat.  Combine all ingredients and serve chilled with tortilla chips.

Suggested Wine Pairing: Lucas Vineyards Tug Boat White

Finger Lakes Fondue (Lamoreaux Landing Wine Cellars)
Recipe courtesy of Chef Sean Agate, the DiVine Kitchen & Bar at the Hotel Clarence

1 tablespoon roasted garlic paste
2 cups Lamoreaux Landing 42 North
½ lbs. assorted Finger Lakes cheeses, shredded
1 tablespoon fresh local apple cider
2 tablespoon all purpose flour
½ teaspoon freshly ground nutmeg
½ teaspoon smoked paprika
1/2 teaspoon freshly ground pepper

Rub the roasted garlic paste all over the inside of the fondue pot. Pour the wine and apple cider into the pot and slowly head up to a light simmer. Add the shredded cheese and mix well with a wooden spoon. Fold in the flour and seasonings until a good flavor and texture develops. If the mixture is too hard, add more wine. If the mixture is too soft, add more cheese. Guests should dip and stir in a figure-8 to help maintain consistency.

Wine pairing suggestion: Lamoreaux Landing 42 North

Knapp Winery & Vineyard Restaurant Pork, Apple and Gorgonzola en Croute 
1/2 pound ground chorizo sausage
1/4 pound ground andouille sausage
1 medium vidalia onion, small diced
1 tablespoon olive oil
1 tablespoon caraway seeds
½ pound crumbled gorgonzola
2 medium Empire apples, cored and small diced
3 sheets puff pastry
4 eggs
2 teaspoons water or clarified butter for egg wash

Pre-heat a conventional oven to 350 degrees. In a large sauté pan or skillet, heat olive oil over medium to high heat. Add diced onion and apples to pan and sauté until lightly caramelized. Add ground sausage to pan and cook thoroughly. Remove from heat and drain rendered fat from sausage mixture. While mixture is still hot, stir in gorgonzola and caraway seeds. Set aside.

On a very lightly floured surface, roll out puff pastry to 1/8 inch thick. With a biscuit cutter, cut small circles out of puff pastry. Transfer puff pastry circles to a sheet tray lined with parchment paper. With a small spoon, place dollops of sausage mixture in the middle of puff pastry circles and fold over to make small dumplings. Pinch edges of dumplings together to seal.

In a small mixing bowl, whip eggs and water or clarified butter together to make an egg wash. With a pastry brush, brush dumplings. Dumplings may be sprinkled with additional caraway seeds, coarse sea salt and herbs, etc. Bake dumplings in oven for approx. 20-25 minutes or until puff pastry is golden brown and serve.

Wine pairing suggestions: Knapp Winery 2008 Merlot

Cayuga Ridge Estate's brie with sun-dried tomatoes
7 1/2 ounces round brie cheese
8 ounces sun-dried tomatoes in oil, drained & finely chopped
2-3 garlic cloves, minced
2 tablespoons chopped fresh parsley

Score the top of the cheese. Mix tomatoes and garlic: pile generously on cheese. Heat in a 350 degree oven until cheese begins to melt. Serve with crackers or bread.

Wine pairing suggestion: Cayuga Ridge Estate Chardonnay

Coq Au Vin (Chicken ala Kings Garden Vineyards)
1 boneless, skinless chicken breast cut into thin strips.
Cook ½ pound penne pasta al dente, rinse under cold water and set aside.
Melt in large, heavy skillet, 3 tablespoons olive oil.
Add and brown:
4 ounces bacon, diced
1 cup minced onions
1 carrot, cut into thin matchsticks
3 minced scallions –green tops only
1 yellow squash, cut in half moons
1 stalk celery, thinly sliced
1 garlic clove, minced fine

Remove vegetables, keeping as much fat possible in the pan, adding more oil to cover bottom, if needed.
Brown the chicken and then add and stir in:
2 tablespoons flour
½ teaspoon marjoram
½ bay leaf
¼ teaspoon thyme
½ teaspoon salt
Pinch freshly ground pepper
 
Stir in 1 cup Kings Garden Pinot Noir, added slowly until sauce begins to thicken. Simmer, covered 8-10 minutes.
Add:
10 ounces frozen, baby peas
8 ounces thinly sliced mushrooms
Simmer 8-¬10 minutes, and then add reserved vegetables and penne. Add more wine to bring consistency to your liking. Simmer 5 minutes and serve.

Wine pairing suggestion: Kings Garden Vineyards Pinot Noir

Sheldrake Point Vineyard's Tortellini Soup
Makes 6-8 servings
1 ¼ pounds Italian sausage (hot or mild) - cut into 1” slices
4 cups chicken broth
4 cups water
8 ounces chopped tomatoes (canned OK)
1 medium onion, large diced
1 carrot, thinly sliced
1 red pepper, sliced
Italian seasoning, red pepper flakes (optional)
½ pound cheese tortellini

Saute sausage until almost done - drain fat. Add everything (except tortellini) & simmer 30 minutes. Adjust seasonings to taste. Add tortellini & bring to boil - cook pasta according to package instructions.  Sprinkle with grated Parmesan or Romano cheese when serving.

Wine pairing suggestion: Sheldrake Point Barrel Gamay Noir

Chateau Lafayette Reneau's Dark Chocolate Bread Pudding
Makes 10 servings
6 1/2 cups bread cubes
1 1/2 cups (6 ounces) semi-sweet chocolate, chopped, or chocolate chips
1 cup (7 ounces) sugar
1/2 cup (1 ½ ounces) cocoa
3 cups (24 ounces) half and half
1/2 cup heavy cream
6 large eggs
1/2 teaspoon salt
1/2 cup strong coffee
2 teaspoon vanilla extract

Lightly butter the bottom & sides of a 2 quart baking dish or 9 x 13 pan. Toss bread cubes w/1 cup chopped semi-sweet chocolate, and place in the prepared pan. Combine remaining chopped chocolate w/the sugar, cocoa, and 1 ½ cups of the half and half in a saucepan over low heat. Cook, stirring, until chocolate is melted and the mixture is thickened and smooth. Transfer to a large bowl, whisk in the remaining half and half, heavy cream and coffee. Whisk in eggs, salt, and vanilla. Pour the mixture over the bread cubes and let rest for 30 minutes at room temp, until the chocolate custard has been absorbed by the bead. While the pudding is resting, preheat the oven to 325. Bake the pudding for 45-50 minutes, until it sets. Remove from oven and let cool for 10 minutes to allow custard to fully set before serving. Serve warm with whipped cream, ice cream, or dusted with confectioners’ sugar.

Wine pairing suggestion: Chateau Lafayette Reneau Cabernet Sauvignon

Standing Stone Vineyard's Thai Chili Garlic Sauce Spread

1 brick of cream cheese
1 jar Wild Thymes Thai Chili Garlic Sauce
Fresh baguette or crackers

Place cream cheese on a plate, pour over it the Thai Chili Garlic Sauce. Use cocktail knife to cut cheese and cover with sauce, place on bread.

Wine pairing suggestions: Standing Stone Riesling

Damiani’s Carrot, Ginger, Red Lentil Soup
A big knob of ginger
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, seeds removed and minced
3 scallions, chopped
1/4 cup Gewurztraminer
5 large carrots, shredded
1 cup red lentils
4 cups vegetable stock
salt and pepper
1/4 cup roughly chopped cilantro
1/2 lemon, juiced

Remove the skin from the ginger and cut a few matchsticks for garnish, set aside. Mince or finely grate the remainder. Heat oil to medium low and add ginger, garlic, jalapenos and scallions. Stir with a wooden spoon for 1 minute until nice and fragrant. Add Gewurztraminer and cook until reduced. Add carrots, lentils, stock and a big pinch of salt. Bring to a simmer. Simmer for 30 minutes or until red lentils are cooked.  Stir in lemon juice and cilantro, taste and correct for seasoning. Serve garnished with fresh ginger.

Wine pairing suggestion: Damiani Wine Cellars Gewurztraminer

Penguin Bay’s Smokey Southwest Chicken and Wild Rice Soup
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup thinly sliced celery
1 (10.75 ounce) can low-sodium cream
of chicken soup
1 cup low-sodium chicken broth
1 cup cooked wild rice
1 cup thinly chopped carrots
2 cups cooked chicken, shredded
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 pinch ground chipotle chile
1 cup shredded pepper jack cheese, divided
1/3 cup whipping cream
3 tablespoons chopped cilantro
Cilantro sprigs for garnish

In a large saucepan, heat oil over medium-high heat; add onion, celery and carrots. Saute, stirring occasionally, 8 to 10 minutes or until softened. Stir in soup and broth. Add rice, chicken, chili powder, cumin, chipotle chile. Bring to a boil, stirring occasionally. Reduce heat and simmer 1 hour or until vegetables are tender. Stir in cream, cheese and chopped cilantro. Garnish with remaining cheese and cilantro sprigs.

Wine pairing suggestion:  Penguin Bay Gewurztraminer

Goose Watch’s Black Forest Brownies
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
1 cup baking cocoa
4 eggs, beaten
2 cups sugar
1 ½ teaspoon vanilla
1 cup chopped maraschino cherries
½ cup nuts

Icing
¼ cup butter softened
1 teaspoon vanilla
2 cups confectioners sugar
6 tablespoons baking cocoa
¼ cup milk
¼ cup chopped nuts

Combine flour, baking powder and salt, set aside. In large saucepan melt butter. Remove from heat and stir in cocoa until smooth. Blend in eggs, sugar and extract. Stir in flour mixture, cherries and nuts. Pour into greased 13 x 9 baking pan. Bake at 350 degrees for 35 minutes. Icing blend butter, vanilla, sugar cocoa and milk until smooth, spread over cooled brownies and sprinkle with nuts.

Suggested wine pairing:  Goose Watch Renaissance Red

Swedish Hill’s Enchilada Soup
1 28 ounce can of diced tomatoes
1 can enchilada sauce
1 medium onion chopped
½ cup chopped green pepper
1 clove garlic minced
2 cups water
3 bouillon cubes
1 tsp cumin
1 tsp oregano
¾ tsp pepper
1 can corn
1 can black beans
2 cups cooked shredded chicken

In large saucepan sauté onion, green pepper and minced garlic in 2 tablespoons of olive oil for 5 minutes. Add remaining ingredients and simmer for 2 hours. Serve with shredded Monterey jack cheese and tortilla chips if desired.

Suggested wine pairing:  Swedish Hill Cabernet Franc
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