With only a handful of ingredients, each one delivers in this vibrant Tuscan Kale salad. The ingredients are simple, but certainly special. The dressing includes olive oil, garlic, pecorino cheese, lemon juice and zest, and roasted red pepper flakes. Combine it with the deep and earthy, almost nutty sweetness of tuscan kale (also known as lacinato or dinosaur kale) and you are in for a treat. Once it's prepared, all you need to do is grab your friends and a bottle of your favorite Finger Lakes Riesling and enjoy the delightful pairing.
1 bunch Tuscan Kale
1-2 garlic cloves – If you are a garlic lover, add more!
1/4 teaspoon kosher salt, plus a pinch
1/4 cup grated pecorino cheese, plus additional for garnish
3 tablespoons extra-virgin olive oil
Freshly squeezed juice and zest of one lemon
1/8 teaspoon red pepper flakes – Add more at your discretion!
Freshly ground black pepper to taste
Remove the kale leaves from the stems. Slice or tear the kale into small pieces. Place the kale in a large bowl. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup pecorino cheese, 3 tablespoons oil, lemon juice and zest, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well to coat the greens. Let the salad sit for 5 minutes, then serve with additional cheese and, of course, your favorite Finger Lakes Riesling.
Take a trip to your local farmers market and see what you can find. They make it easy to shop local and obtain the freshest produce of the season. You’re sure to find some of these lovely greens!
for an interactive map of regional farmers markets!
The earthiness and the medium body of a Cabernet Franc makes it a perfect pairing with a classic risotto with mushrooms. We recently enjoyed this 2010 from Heron Hill Winery on the west bank of Keuka Lake. The wine retails for $15 per bottle and you can purchase the ingredients for the dinner for less than $5 per serving. In our book, that is a perfect pairing!
The gourmet mushroom risotto recipe from AllRecipes.
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
As we gear up for the 2010 Vintage Riesling Launch
next week and the big, exciting Riesling Hour ahead of us next Thursday, September 22 at 7 PM ET, we have lots to look forward to. Tonight we encourage you to tune into Rochelle Bilow's uStream
Riesling tasting at 8 PM ET. She'll be sharing her thoughts about a new favorite Finger Lakes Riesling along with a peak at her latest recipe Spicy-Sweet Mixed Nuts. Yum! Rochelle has been kind enough to supply us with a new recipe
each week leading up to Riesling Hour next Thursday. These recipes are easy and delicious and will pair perfectly with whatever 2010 Finger Lakes Riesling you decide to enjoy next Thursday.
Spicy-Sweet Mixed Nuts
Recipe by Rochelle Bilow for Finger Lakes Wine Country and Finger Lakes Wine Alliance
Pairs with: Finger Lakes Riesling
Warning: these nuts are addictive. The combination of deeply sweet brown sugar and spicy chili powder will keep you coming back for more, and the addition of fresh thyme brightens the whole mixture, making it a worthy partner for a Finger Lakes Riesling. Make sure to serve these warm.
2 cups mixed walnuts, almonds and cashews
2 tablespoons butter
2 teaspoons fresh thyme, roughly chopped
2 tablespoons light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon sea salt
Preheat the oven to 375 degrees.
Spread the nuts in a single layer on a baking sheet and bake for 7-8 minutes, until toasted and fragrant. Remove from oven and pour in a mixing bowl.
Melt the butter and pour over the nuts. Add the thyme, sugar, chili and sea salt over the mixture and use a spatula to mix everything completely. Serve warm.
Note: Feel free to use any combination of nuts you have on hand, or substitute chili powder for cayenne.
Who doesn't love summer barbecues? Our own Seneca Lake Wine Trail has recently published a digital recipe booklet with over thirty summer BBQ recipes.
Holiday season = lots of holiday parties. Whether you are hosting a holiday open house for friends or co-workers, it never hurts to have a few new cocktail recipes in addition to some bottles of Finger Lakes wine.
Our friends at Finger Lakes Distilling
just sent out their holiday email
with some delicious recipes.
Here is one of our favorites from that email. Do you have a favorite holiday cocktail recipe? Share details below. We will post some of your submissions to our Web site.Visions of Sugar Plums
2 oz. McKenzie Rye
1 oz. Ginger Liqueur (such as Domaine de Canton)
3/4 oz. Aperol (Italian bitter/orange liqueur)
Dash of Simple Syrup
Dash of Fee Brothers Plum Bitters (or Angostura, if not avail)
Dash of Ground Cloves
Shake above ingredients over ice and strain into Martini Glass. Garnish with Orange Peel and serve.Explore more holiday ideas.