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!
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.