Vacations are cherished by so many of us who work tirelessly day in and day out for that one to two week stretch of time when all work is forgotten (somewhat) and stress is momentarily lifted off of our shoulders. For our family, February is the perfect time to take a vacation. The wine is settled in the tanks for cold stabilization, the kids are out of school for Winter recess and it is quiet enough at the winery to take some much needed time off. Each year we visit Jekyll Island, a beautiful barrier island on Georgia's coast. The climate there is temperate enough in February for us to enjoy bike rides, walks along the beach and explore old southern plantations. We returned Saturday from a ten day hiatus (yes, we took the kids out of school for a few extra days) and have many great memories to share and know that these trips will never be forgotten by the girls as they grow older. Below are some shots of our trip!
The very last Candlelight Night event we held in December, we featured Pepperoni Puffs and this recipe was a hit among the crowd. My kids loved them so much that Eve, my twelve year old daughter, made a batch of these tasty appetizers for the family on Christmas. This is a great recipe for any gathering and it pairs incredibly well with Deer Run Winery's Runway Red!
I found this recipe on Pinterest: http://nitenitemommy.blogspot.com/2012/03/kid-friendly-bite-size-appetizer.html
Pepperoni Pizza Puffs pair with Deer Run Winery's Runway Red
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
Dori's Chicken French pair with Deer Run Winery's Vignoles
This recipe was given to me by one of our best customers, Dori. During one of her visits to the winery, Dori was telling me how she loved to make her chicken french using our Vignoles and so I decided to try this recipe and it was a home run! This is the same recipe I shared on our winter newsletter last year, but it's a good one so I am sharing it again!
(1) package of skinless chicken breasts
1 egg scrambled with salt & pepper added
flour with salt and pepper added
1 lemon - cut into quarters
1/2 stick of butter - cubed
1/2 cup of chicken broth
1/2 cup Deer Run Winery 2014 Vignoles
1 package of sliced mushrooms
Tenderize the chicken breasts. In a large skillet heat 1-2 tablespoons of olive oil and 1/2 tablespoon of minced garlic. Dredge the chicken in the seasoned egg and then with the seasoned flour. Add the chicken to the skillet. Sear each side uncovered for 5 minutes on high until browned. Add chicken broth, wine, mushrooms, butter and squeeze the juice from the lemons before adding them to the skillet (be sure to catch the seeds). Cover and reduce heat to medium low. Simmer for 20 minutes. Add flour to sauce to thicken if needed. Serve with a glass of chilled Vignoles & your favorite pasta! Enjoy!
This next recipe is one that Scott, my husband and the winemaker, created and he enjoys making this for our family. The portions can be cut smaller and served as an appetizer or serve this as the main dish. If you know someone who loves salmon (like I do!) this recipe will be sure to please their palate.
Scott’s Salmon Wellington with a Creamy Dill Sauce pair with Deer Run Winery's Traminette
You will need:
Preheat oven to 425. Mix the softened cream cheese with the juice from half of a lemon and a good amount of dill to make an herbed cream cheese mixture. Rollout the dough and cut into squares large enough to wrap the salmon piece you will be adding. Cut the salmon into 4” squares and top with your herbed cream cheese mixture (about a tablespoon per square). Add more fresh dill to the top of the mixture and wrap it tightly and pinch the ends together. Bake for 10-12 minutes until golden brown.
To make the dill sauce:
Brown 2 tablespoons of butter and add 1 tablespoon of flour to thicken. Pour in milk until you reach a desired consistency. Add dill, fresh lemon juice and ½ teaspoon of mint leaves to the sauce. Serve the sauce over the salmon wellington and pair with Deer Run Traminette.
Wegman'sEndive with Creamy Gorgonzola paired with Deer Run Winery's Vignoles
This appetizer was sampled at the Wegman's Holiday MENU Magazine kick-off sampling last month at Deer Run Winery. It was well-recieved by the customers and one of our staff members, Michele, ended up making this for her family over the holidays. This is an easy and elegant appetizer to serve up for your next gathering or dinner party. View the recipe on Wegmans.com.
Spicy White Chicken Chili paired with Deer Run Winery's Riesling
You will need:
I hope you are able to find at least one recipe to enjoy with good friends or family! Cheers!
Last night we had many guests brave the weather to come out for our 3rd Candlelight Night event. We enjoyed the company and conversation and were happy to hear positive feedback from the guests about the food and wine pairings. As promised, here are the recipes from the featured dishes last night:
Cherry Cheesecake Dip
8 oz package cream cheese softened
1 container of whipped topping
1 large container of vanilla greek yogurt
1 package of instant vanilla pudding mix
Can of cherry pie filling
With an electric mixer, blend the cream cheese, greek yogurt and pudding mix until smooth. Fold in whipped topping until fully incorporated. Spread into a dish and top with the cherry pie filling. Serve with vanilla wafer cookies or graham crackers. Wine pairing: Deer Run 2014 Corot Noir.
Jalapeno Corn Dip
1 bad of frozen corn
8 oz. softened cream cheese
1 tbsp. chopped jalapenos (canned or fresh)
dash of hot sauce
smidgeon of cayenne pepper
1/2 cup sour cream
1 8 oz. brick of pepper jack cheese shredded
3 chopped scallions
Salt and pepper to taste
Blend the cream cheese and sour cream until smooth. Add cayenne and hot sauce and salt and pepper to taste. Fold in corn, jalapenos, scallions, and pepper jack cheese. Bake at 350 for 20 minutes. Serve warm with tortilla chips. Serve with Alpinismo or Ciclismo.
Naan Cheese & Tomato Flatbread
1/2 cup cheese per flatbread (we used a blend of mozzerella, parmesean and iberico cheeses)
Grape tomatoes halved
Drizzle olive oil on the flatbread and top with cheese, tomatoes and pepper. Bake at 400 for 12 minutes. Serve with Ciclismo or Riesling.
These are each simple, doable recipes that hopefully might find their way at one of your next gatherings. Cheers!
Thank you to all the folks who have signed up for the Candlelight Nights this year. We have had a great turnout for these events and, as promised, here are the recipes for the first and second Candlelight Nights:
Candlelight Night 12.01.16 Menu
Chicken Pesto Pinwheels
This recipe was adapted from a recipe I found on Pinterest.
1 pound of deli chicken breast
1 8oz. package of softened cream cheese
1 jar of pesto
8 oz shredded parmesean
10 tortillas (we used spinach)
Mix the cream cheese, pesto and parmesean cheese together and spread onto your tortillas and top the mixture with the chicken slices. Roll up your tortillas, slice and serve.
Love this recipe and it is super simple to do at home!
Bag of french fries cooked according to the package instructions
Yancey's Fancy cheese curds
Serve fries topped with gravy and cheese curds. Enjoy!
Cannellini Bean Dip
2 cans of Cannellini Beans, drained
1/4 cup olive oil
3 tbsp balsamic vinegar
2 cloves of garlic slivered
2 tbsp Tahini
2 tbsp pesto
1 container of grape tomatoes halved
1/2 tspn red pepper flakes
salt & pepper to taste
Lay out the halved tomatoes and garlic on a baking sheet and drizzle with olive oil and balsamic vinegar. I added salt and pepper to the top of the tomatoes as well. Roast the tomatoes and garlic in the oven for 15 minutes at 375 degrees until tomatoes are blistered. Puree the beans, olive oil, tahini, pesto & garlic together until smooth. Mix in the tomatoes, red pepper flakes and add salt and pepper to taste. Serve with crusty bread or pita chips.
Cranberry Corot Noir & Brie Bites
1 package of crescent roll dough
Jam of your choice, we used Deer Run Winery's Cranberry Corot Noir Jam
1 package of brie cut into small squares
Unwrap the dough and cut the dough sheet into 16 triangles. add a small dollop of jam and top with brie. Fold the edges of the triangle up and seal as best as you can with your fingers. Bake in the oven at 375 for about 12-13 minutes.
Candlelight Night #2 12.08.2016
Scott's Sausage Stuffed Mushrooms
1lb of pork sausage
1/2 cup scallions chopped
1/2 cup Via Ferrata
1/2 cup of gruyere cheese grated
3 cloves of garlic diced
2 cups of panko bread crumbs
Bulk pack of Crimini mushrooms
Remove the stems from the musrooms. Dice the stems and set aside.
Brown the sausage in a pan, add chopped scallions, diced stems and garlic. Deglaze the pan with 1/2 cup of Via Ferrata. Remove pan from heat. Add panko bread crumbs & 2 eggs to the pork. Fill the mushroom caps with the pork mixture and arrange on a baking sheet. Cook at 350 for 25 minutes, add shredded gruyere to the tops of the mushrooms and bake for an additional 10 minutes. Serve with Via Ferrata.
Shrimp & Guacamole Bite
For the Guacamole
Bag of round tortilla chips
1 cup of sour cream
1/4 cup fresh cilantro
Juice of 3 limes
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 1/2 tsp. salt
1/2 tsp black pepper
For the Shrimp
30 - 50 large shrimp cleaned and thawed with no tail
1/4 cup of cilantro
1/4 cup chopped scallions
2 tbsp olive oil
1/4 cup Ciclismo
Juice of a lime
6 oz of queso fresco crumbled
salt & pepper to taste
Peel the avacado and remove from the pit. Puree the avacado with sour cream, lime juice, 1/4 cup of cilantro, cumin, garlic powder, salt and pepper together in a bowl. Add to a plastic bag with a small cut in a corner to allow for piping of the guacamole.
In a bowl mix 1/4 cup of cilantro, with scallions, Cilcismo, lime juice, olive oil, queso fresco, salt and pepper to taste with the shrimp.
Pipe the guacamole onto the trotilla chips and top with a shrimp. Serve immediately alongside a glass of Ciclismo!
Broccoli Cheddar Bites
2 heads of broccoli
1 cup of vegetable broth
1 1/2 cups shredded cheddar cheese
1/4 cup parmesean cheese
1 cup Italian bread crumbs
salt & pepper to taste
Add broccoli and broth to saucepan & cover over low heat for 20 minutes. Brocolli should be tender. Mash the broccoli and add cheeses, bread crumbs, 2 eggs, and salt & pepper. Add to a mini muffin pan and bake for 25 minutes at 375 until brown and crispy. Serve warm along with Traminette.
Carmamelized Onion, Bacon & Gruyere Dip
2 teaspoons butter
1 teaspoon vegetable oil
2 Spanish onions (about 1 pound), halved and thinly sliced
1/4 teaspoon sugar
1/4 teaspoon sea salt
1 tablespoon sherry vinegar
1/2 teaspoon minced fresh thyme
3 applewood-smoked bacon strips
3/4 cup (3 ounces) shredded Gruyère cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 400°. Melt butter with oil in a large skillet over medium-high heat. Add onions, sugar, and salt; cook, stirring occasionally, 8 minutes or until onions soften and just begin to turn golden. Reduce heat to medium, and cook, stirring often, 20 minutes or until onions turn deep golden brown. Stir in vinegar, scraping bottom of skillet to deglaze pan. Cook, stirring often, until vinegar is reduced by half. Stir in thyme.2. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp. Drain on paper towels; finely crumble.
3. Combine cheese and next 3 ingredients in a medium bowl. Stir in onions and bacon. Transfer to a 2-cup baking dish.
4. Bake 20 minutes or until mixture bubbles and top is lightly golden. Serve with crostini & pair with Deer Run Winery's 2015 Riesling.
This recipe taken from http://www.myrecipes.com/recipe/hot-caramelized-onion-dip
We have picked all of the grapes in our vineyard and Scott has been very busy putting in long hours in the tank room. The last variety, Vidal, was picked on Friday. Scott pressed the Vidal that night and Saturday morning the girls and I were treated to chilled fresh Vidal grape juice which was perfectly sweet and oh so good!
We have many different wines in the tanks this year. Since we purchase grapes and juice from within the Finger Lakes to supplement our own, we are limited to what is available for purchase. Since the summer was very dry, the overall volume was low so we are dealing with smaller batches of wine and therefore we have purchased greater varieties. We currently have our own Traminette, Valvin Muscat, Corot Noir, Noiret, Marechal Foch, Frontenac & Vidal, but have also purchased Iona, Riesling, additional Noiret & Traminette, Cabernet Franc, Steuben (which will be made into a Rosé dessert wine), Chardonnay and there are even more! We would love to bring you a Cabernet Sauvignon or Merlot, like we have made in the past, but we have been unable to source the grapes for an affordable price, so we deal primarily with hybrid grapes or native grapes which grow plentifully in this region.
This will be a year of added firsts for us. Scott has been experimenting with new yeasts and he is particularly excited about the Chardonnay which is brimming with tropical fruit flavors from the yeast variety used during fermentation. Also, I have been told that the yeast which will be used for the Riesling will be shipped on dry ice and must be used immediately. This delicate yeast will ferment in stages, some fermenting faster and other yeast strains taking over and fermenting slower, which should impart a depth of flavor that I am eager to sample! We also purchased brand new wine barrels! We have aged our wines in previously used barrels in the past, but it is exciting to see how much flavor these new medium toast barrels will add to the Cabernet Franc.
For now, Scott and George are hard at work, but in the end it will all be worth it when you are able to uncork your favorite bottle of Deer Run wine at home and delight in the fruit of their labor.
It has been a wonderfully busy summer for all of us here at Deer Run Winery. So busy, in fact, I see I haven't written anything on my blog for 4 months! This was our very first year hosting over a dozen weddings and we have truly enjoyed the nervous brides, the beautiful gowns, the parties, and the opportunity to see two people choose to begin their lives together here at Deer Run Winery. We couldn't be more proud to be a part of such a special day for the couples!
We are not done just yet! We will host two more weddings in the upcoming weeks before we call it quits for the outdoor weddings this season. Take a look at some of the highlights from the 2016 wedding season:
Saturday June 18, 2016 marked 50 years of marriage for George & Joan Kuyon, the owner's of Deer Run Winery, and boy did we celebrate in style! We opened at noon and gave away food items that first appeared in 1966 to commemorate the year Joan & George were married. Inside the gift shop, we played a narrative video recapping major events from 1966. Outside, we sold wine slushies at 50% off, Bloodroots band played for the crowd and we served cake in the afternoon! It was a wonderful time to share with our customers who very generously and graciously gave Joan & George well-wishes and congratulations throughout the day!
Afterwards, we welcomed over 100 friends and family in the evening for a private party under a tent on the front lawn. Father Ken led a ceremony to bless Joan & George's marriage which was followed by a delicious dinner buffet prepared & served by Partyman Catering. As the day gave way to evening we enjoyed live music played by Midlife Crisis band and catching up with old friends!
Scott, Joan & George's son, surprised his parents with a small fireworks display and afterwards gave them a sky lantern to set off together. While he handed them the sky lantern and lit the burner, he overheard Joan say to George, "I want another 25 years with you" to which George replied, "how about another 50".
I believe love is growing with a person, through the pain and the struggle, to get to the point where no matter how long two people have been together, it will never be enough.
Contractor Kenny has built us a new covered stage in less than 4 days. We are going to finish the covered stage with some stain, but other than that it is ready to go! Tonight's band, Midlife Crisis, will be the first band to christen the new out building. Our customers will love that they won't be looking in to the sun any longer since the stage will now be facing south instead of west! Thanks for all of your hard work, Ken, it's beautiful!
Yesterday was muy fun and we have had so many great people stop in and sample our food, wine, sangria and wine slushies! The recipes for the fare sampled at Deer Run's Cinco de Maxo is below:
Queso Blanco Dip
1 pound deluxe white american cheese cubed
8 oz cream cheese cubed
1 small can of diced green chiles (I also added diced pickled jalepenos for an added kick)
1/4 cup of Deer Run Vignoles & 1/4 cup of whole milk to thin the sauce to the desired consistency
Add to crockpot and heat on low - the mixture will be ready in about 30 minutes
Corn, Black Bean & Avocado Dip
1 bag of frozen corn
1 large can of black beans - drained and rinsed
2 avocados cut into chunks
1 package of grape tomatoes halved
1 tbsp of diced garlic
add about 2 tbsp of each: white vinegar, cider vinegar , olive oil
salt & pepper to taste
Since my beans were botched, I assume no one wants the recipe, so I have intentionally left it out!
Max Mexicana - our take on a Mexican Sangria
2 bottles of Max Black
1/4 cup of triple sec
1/4 cup of sour apple sweet & sour schnapps
2 cups of raspberry-strawberry juice
1 apple sliced
1 orange sliced
Mix & let sit overnight for maximum flavor
Thank you to all who came out and joined us, we had a great time chatting with you and a special thanks to Chrissy the Scottish Terrier who came out and won over all of our hearts, especially Scott's!
I am the newest addition to the Deer Run Winery family. Scott and I married in 2014 and I transitioned from a hospitality manager to a grape farmer's wife.