​My apologies folks for the delay in getting these recipes up and on the website!  We have been keeping busy around here!  The recipes featured at the December 10th Candlelight Night are as follows:

Spicy White Chicken Chili
You will need:

• 2 chicken breasts
• 2 tbsp. olive oil
• Diced sweet red, orange and yellow peppers
• ½ white onion diced
• A jar of medium salsa
• 32 oz. of chicken stock
• Frozen package of sweet corn
• Two cans of white beans - drained
• One brick of pepper jack cheese – shredded
• 1 Cup of sour cream
• ½ Cup of cream cheese
• fresh cilantro
• Sriracha & crushed red pepper flakes to taste
• Crushed corn chips (optional)

In a medium stock pot, heat the olive oil and add the chicken breasts.  Over medium-high heat, sear the chicken for about five minutes on each side.  Add the diced peppers and onions and allow them to sweat.  Once onions are translucent, add the jar of salsa and the chicken stock & reduce heat to low.  At this point add your sriracha, red pepper flakes and cilantro & allow the chicken to simmer with the lid on for about 30 minutes.   After simmering, shred the chicken using two forks and add the corn and beans.  Heat the chili on low for another 15-20 minutes then add the pepper jack cheese, sour cream and cream cheese.  I did not add crushed corn chips to the chili the night of our event, but I have I the past and its pretty great and helps to thicken the chili!  Serve topped with dollop of sour cream, corn chips and cilantro leaves for garnish.  Most everyone will love this dish and it pairs well with Deer Run Riesling!
 
Scott’s Salmon Wellington with a Creamy Dill Sauce
You will need:

• Puff Pastry Sheet
• Fresh Salmon
• Fresh Dill
• 2 Lemons
• Cream Cheese softened

For the Dill Sauce you will need:

• 2 tablespoons of butter
• 1 tablespoon of flour
• Whole milk
• ½ tsp mint leaves
• Dill

 
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.
 
Indian Spice Roasted Beets in Creamy Yogurt Sauce
 
I found this recipe online from the NY Times food section.  Feel free to click on the link below for the full recipe and reviews of this robustly flavored side dish.  We paired the beets with our full bodied Noiret which held up to the strong spices of the dish nicely. 
http://cooking.nytimes.com/recipes/1013864-roasted-beets-with-chiles-ginger-yogurt-and-indian-spices

Thank you for joining us; we hope you all enjoyed your time at Deer Run Winery and enjoyed the pairings we presented.  We would love to have you visit us again soon!  
 

December 07, 2015 
"IF YOU WANT A PERSONALIZED TASTING THAT WILL BE MEMORABLE Deer Run Winery is the place to go Owners do care about the impression you walk away with It is worth the drive" 

December 09, 2015
"Just wanted to let you know that we had a really wonderful experience this afternoon at your winery. What started as a random discovery of this place, turned into way more than we expected. The setting is beautiful, the conversation was great, and the wines were delightful! Deer Run has automatically become our favorite place of all of the wineries we have visited! We learned so much and felt more than welcomed. We look forward to visiting again and again. We will most certainly make all of our friends and family aware of what a spectacular place you have! Thanks so much for the experience!"
                            Sincerely,  Jennifer V. & Keith D.

We are so blessed to have so many great people come through our doors every day.  We thank you for your business, for visiting us and tasting our wines!  We love what we do and will continue to bring you the very best hand crafted wine we can possibly make!  - The Kuyon Family

There was a lot of preparation that went into last night's Candlelight Night event and every bit of it was warranted!  The turn out seemed slim at first, but we had quite a few last minute reservations come through and it turned out to be a busy, but intimate evening with just under 25 guests allowing us a chance to converse with our customers and really get to know one another.  The food was well-received and as promised here are the recipes for the dishes served last evening:

Black & Blue Appetizer (serves 25) 

You will need:
1.5 lbs of Steak and marinade of your choice
1 - 8 oz. container of Gorgonzola Cheese
1 cup Sour Cream 
1 bunch Fresh Chives
1-2 tablespoons of prepared Horseradish (use 2 for more of a kick!)
Sliced Baguette Bread or cut up your own loaf ( we used a garlic ciabatta bread)

We took a 1.5 lb steak rubbed salt and pepper over it and marinated it overnight in red wine (a vinegary 1996 California Pinot Noir).  Scott seared the steak in a pan with a touch  of olive oil on the stove then finished it in the oven cooking it to a medium finish.   To make your crostini, arrange the bread on a sheet pan & drizzle olive oil onto the bread, then top with salt and pepper.  Bake the bread in the oven at 350 for about 12 minutes.  Next, get a bowl to make your cheese spread.  Mix the Gorgonzola cheese, Sour Cream, Horseradish and 2 tablespoons of diced chives and set aside.  Slice the steak thinly and arrange onto the toasted crostini, top off the steak with a teaspoon of the cheese mixture and finish with a sprinkle of fresh chives.  This is a delicious appetizer that we paired with Alpinismo and it was a hit!

Sweet & Spicy Orange Chicken with Rice Noodles (serves 30) 

3 chicken breasts 
1/2 Jar of Orange Marmalade Jam 
2 Cups of Orange Juice 
1/2 cup Soy Sauce 
1/2 cup Vinegar ( I used both white vinegar and rice vinegar in last night's dish)
1/4 cup of water
A good squeeze of Sriracha   (please excuse my not so technical cooking term) 
Ground White Peppercorns
1 tablespoon of Crushed Red Pepper Flakes
1 teaspoon of Ground Ginger
1 Package of Thai Thin Rice Noodles

Cube up the chicken and set aside.  Get a large glass bowl to make the marinade.  Whisk all of the remaining ingredients (minus the rice noodles) together then add the chicken and marinade overnight.  
Throw everything into a crock pot and add a package of rice noodles.  Cook on low for 3-4 hours.  We paired this with our 2011 Valvin Muscat.

Cream Cheese Filled Shells topped with a Black Raspberry Via Ferrata Sauce (serves 30)

(2) Store bought prepared Filo Dough Shells 15 count (saves time and energy!)
1 package of cream cheese 
1/2 cup of sour cream - room temperature
1 table spoon Herbs de Provence
1/2 cup Black Raspberry Jam (or any dark fruit jam - we used Ludwig Farms Black Raspberry Jam) 
1/4 cup of Via Ferrata 

​Mix softened cream cheese, sour cream and herbs until smooth (may have clumps - its okay!).  Transfer the cheese mixture into a sandwich baggie and cut off a corner to use as a piping bag.  Or use a piping bag if you own one.  Cook down the jam and wine ton the stove into a sauce.  Pipe the mix into your shells and top with your raspberry wine sauce.  This recipe is a Trifecta: Yummy, Pretty & Easy! It paired well with our Via Ferrata.  

Cheese Stuffed Jalapenos (serves 24)

I cheated a bit last night and decided to add crumbly bacon to the mix, I had vegetarian options available for anyone who opposed bacon, but as I suspected, we did not encounter any opposition to the added bacon!  

12 Jalapeno peppers sliced in half lengthwise with all seeds removed
1 package of cream cheese softened
bunch of fresh chives diced
1 cup of shredded cheddar cheese 
5 slices of bacon cooked crispy and crumbled into small pieces

Mix the cream cheese and chives together until smooth.  Spoon the mixture into your Jalapeno halves, top with crumbled bacon and finally with your shredded cheese.  Arrange on a baking sheet and cook at 350 for 20 minutes.  Serve warm.  Delicious and not too spicy.  This is a classic appetizer that paired well with our Gold medal winning Attraversare!  

Thank you to all who joined us; I had such a nice time talking with you.  I hope to see you around the winery again soon.  Happy Holidays to you all!!!

the Murder Mystery Dinner Theater has been a sold out event each year we have put it on and we expect a similar turn out again this year!  Tickets are already selling for this popular event which is presented by The Mystery Game.  A murder takes place and guests follow clues to figure out who is the murderer among the group.  It is an interactive evening of comedy, theater, delicious food and great wine!  These tickets make a wonderful Christmas gift for any gender and any person over the age of 21.  An Italian-style buffet will be provided by Vincenzo's of Lakeville.  Tickets include two glasses of Deer Run wine and your wine glass!  Book you tickets before this event sells out!