recipe

Upstate Pairing: March-April 2018

by cathym on March 23, 2018

 

The Lucas Vineyards story begins in 1974 when Ruth Lucas and her family moved from the Bronx of New York City to a 60 acre farm in Interlaken, New York. Rooted in the family was a common dream of creating a successful family business through grape growing in the Finger Lakes region that was just starting to thrive.

For close to four decades the Lucas family has taken pride in the business of producing outstanding wines that have been an integral part of many celebrations and special times. At Lucas Vineyards, hard work and history are honored while improvements and innovative ideas are encouraged. Old and young vines, like family members and friends, come together to add depth and maturity while promoting growth and freshness. Come taste some of Lucas history and be part of our future.  — Lucas Vineyards

Pasta and Bean Salad with Lemon, Sage, and Walnut Dressing 

Pair with Lucas Butterfly white wine

 Yield: 6 servings

1 tbsp.parsley, chopped
½ cup red onion, diced
1 orange or yellow pepper, diced
1 (15 oz.) can of cannellini beans, rinsed and drained
8 oz. Ditalini pasta (½ box)

LEMON, SAGE, AND WALNUT DRESSING
¾ cup walnuts
Juice of 1 lemon
1 clove garlic, minced
4 tbsp. fresh sage (approx. 20 leaves)
½ cup water
1/3 cup olive oil
¼ cup grated Parmesan cheese
1 tsp. salt
½ tsp. cracked black pepper

1. Preheat oven to 350°F. Arrange walnuts in single layer on a baking sheet. Toast in oven for 8 minutes. Allow to cool. Rough chop.

2. Bring large pot of water to boil and cook pasta until el dente. Drain, rinse and cool.

3. In large bowl, combine pasta, red onion, beans, pepper and parsley.

4. In food processor combine dressing ingredients. Pulse until well combined and sage and walnuts are finely chopped, about 30 seconds.

5. Just before serving, combine dressing into pasta mixture.

Note: If mixed too far in advance, the salad will absorb too much dressing and some browning will occur to the sage.)

 

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Upstate Pairing: September-October 2017

by cathym on September 2, 2017

At 42 North Brewing Company, located in East Aurora, we brew a diverse mix of artisan ales and lagers with an uncompromised focus on quality, authenticity, and collaboration within our regional community. Drawing influence from centuries old styles and methods from Belgium, Germany, and beyond; we inject American creativity and ingenuity to brew beers that challenge and delight, whether you are new to craft beer, or a long-time enthusiast. —42 North Brewing Co.

radicchio-saladRoot’s Kitchen Farmers Market Radicchio Salad

Pair with 42 North’s New York Red Ale

 

Yield: 2 servings

2 heads radicchio, core removed, julienned
1 large kohlrabi, peeled, julienned
1 fennel bulb, sliced, reserve fronds
½ cup freshly grated parmesan cheese

RED WINE VINAIGRETTE
2 cloves garlic, minced
1 tbsp dried basil leaves
1 cup red wine vinaigrette
½ cup extra virgin olive oil
1 tbsp honey
1 tsp salt
1 tsp pepper
2 tsp Dijon mustard

  1. Combine all vinaigrette ingredients in a non-stick reactive bowl, whisk vigorously to emulsify. Set aside.
  2. In a small pan, caramelize fennel over medium heat with olive oil, salt and pepper. Let cool.
  3. Combine all salad ingredients in a salad bowl and toss with the vinaigrette. Garnish with fennel fronds and freshly grated parmesan cheese.

To serve as a main dish with chicken:

  1. Double vinaigrette recipe
  2. Marinate two boneless, skinless chicken breasts in half of the vinaigrette for 4 hours up to overnight, reserve other half of unused vinaigrette for dressing the salad.
  3. Grill chicken on high for 7 minutes a side.

FARMS USED BY ROOT’S KITCHEN (INSIDE 42 NORTH) FOR FRESH INGREDIENTS
Kohlrabi & Fennel– Root Down Farm (Clarence Center, NY)
Radicchio– Native Offerings Farm (Little Valley, NY)
Chicken Breast– Gobblers Ridge Farm (Portageville, NY)
Parmesan Reggiano– Nickel City Cheese (Buffalo, NY)

42 NORTH’S NY RED ALE
ABV: 5.8%

Style: American Red Ale – Slightly malty with some light caramel notes. Finishes moderately sweet with citrus, floral, and some earthy hop aromas and flavors.

Notes: Hops are NY Centennial from Hunters Valley Hops in East Aurora. The Centennial hops add a floral, citrus, and earthy flavor and aroma to the caramel and soft dark malt notes of the Red Ale.

Compared to a typical Blonde or Pale Ale, Red Ales balance the additional malt flavors with a presence of American or English hops depending on the version. This balance allows the beer to pair with bigger flavors and more fatty foods like sausage or roasted chicken. We chose to pair with a chicken farm fresh salad. The salad boasts a bitter, earthy flavor that will complement the Centennial hop in the beer. The Red will also balance the umami and subtle roast flavors in the chicken.

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Upstate Pairing: November-December 2016

by Megan Frank on November 14, 2016

Brussel Sprout Carbonara with Fettuccini

Yield: 4 servings

brussel-carbonara11-16

8 ounces of dry fettuccini 2 tbsp olive oil
1 lb brussel sprouts, cleaned and chopped (but not too small)
2 shallots, finely chopped
2 cloves garlic, finely chopped
4 ounces smoked bacon, chopped into small pieces 2 eggs, slightly beaten
2 ounces grated parmesan cheese

1. Heat the oil in a non-stick pan. When it reaches a medium high heat, add the shallots and garlic and sauté for a minute.

2. Add the sprouts, cook until they are browned and become a little softer (not too soft though, you don’t want them to be mushy, but to retain a little bite). Start cooking the pasta when the sprouts are nearly finished. Follow the instructions on the packet for timings.

3. When the sprouts are cooked, move them to the outside area of the pan and add the bacon to the center, allowing it to cook for a couple of minutes, turning a couple of times.

4. When the bacon is cooked, mix it through the sprouts and add black pepper and a little salt. Careful with salt as the bacon and the parmesan will also add a salty flavor.

5. When the pasta is ready, bring your two pans close together on the stove. Then, with tongs, grab the pasta and drag is swiftly into the pan with the sprouts. By doing this you take in some of the pasta water. This water helps bind and create your sauce. You don’t need much, in this case probably about 2 tablespoons worth. This dragging technique should ensure that you have enough.

6. Turn the heat off under your sprouts and pasta. Add the egg (not directly on to the base of the pan but onto the pasta mixture) add the parmesan. Stir through quite quickly, this will create a creamy style sauce.

7. Check for seasoning, and serve immediately with some extra parmesan, if desired.

 

PAIR WITH
Fox Run Chardonnay Reserve 2013, Kaiser Vineyard.

 

ABOUT THE VINEYARD
Fox Run Vineyards overlooks one of the deepest parts of Seneca Lake, with fifty acres of vineyards producing a remarkable range of fine wines. The Fox Run Café features ingredients from their neighborhood farmers and producers. Also, an on-site garden is filled with vegetables that are featured on the menu.

The property that Fox Run currently encompasses was a dairy farm for more than a century. The first grapes were planted in 1984 and the Civil War-era dairy barn was converted to a modern wine-making facility in 1990. In 1996, farther up the slope a new facility was completed with state-of-the-art capabilities and view of Seneca Lake that is unrivaled. The original barn itself is used now for special events, winemaker dinners and our Food & Wine Experience. The tasting room was designed and built around the barn providing two tasting bars, café and market, and gift shop.

Spend time by having lunch in the café and taking a vineyard tour. Fox Run can ship to 30 states. You might even come across a bottle of Fox Run wine when you travel internationally, as it is available in almost ten different countries around the world.

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