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
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.