Celebrating Cinco de maxo with a bit of History

Our third annual Cinco de Maxo is accompanied by The Friends of Long Point showcasing stories of yesteryear!  Today we are joined by local historians, Vince & Lore DiSalvo, who graciously set up an expansive historical display in our event room.  Vince just so happens to be celebrating his 70th birthday and Lore surprised him with a stunning cake recreation of the McPherson Steamer, later named The Starrucca, which ran excursions around Conesus Lake from 1883 to 1902.  Our Mexican themed food and wine pairing event today features the following recipes, for those of you who are interested in recreating these at home:

Max Mexicana Sangria
2 bottles of Max Black
2 cups of cherry juice
Add one of Each:

1. Sliced Apple
2. Sliced Orange
3. Sliced Lemon
4. Sliced Lime

Mix ingredients together and refrigerate for 4 hours or overnight before serving.
 
Ciclismo Mango Lime Sangria
2 bottles of Ciclismo
2 cups of Mango juice
2 sliced limes
1 sliced lemon
1 can sliced pineapple with the juice
Mix ingredients together and refrigerate for 4 hours or overnight before serving.

Salsa Verde Queso Dip 
8 oz of Cream Cheese 
4 oz  deluxe white American cheese
4 oz sharp white cheddar
8 oz pepper jack cheese 
1/2 cup whole milk 
1/4 cup of Deer Run Winery Vignoles
1/2 cup of Salsa Verde
Add to crock pot and set to low for 1 1/2 hours and stir until creamy before serving along with tortilla chips.  Pair with a glass of Deer Run Winery Vignoles!

Fiesta Guacamole Dip
6 avocados peeled & diced
1 can of black beans, drained and rinsed
1 can of diced tomatoes with green chilies
8 scallions sliced 
the juice of two limes
1 cup of shredded sharp cheddar cheese
salt & pepper to taste
Mix ingredients in a large bowl and refrigerate for at least 2 hours before serving with tortilla chips!  Pairs well with Deer Run Winery Ciclismo Lime Mango Sangria!

Taco Pizza Rolls
(2) Refrigerated pizza dough
1 lb. ground beef, drained of excess fat
1 package of taco seasoning mix
2 cups of shredded Mexican cheese mix
1 can of sliced black olives
1 package of sour cream

Brown the ground beef and add taco seasoning according to the package instructions. Set aside and allow taco meat to cool.
Preheat Oven to 350 degrees.
Press out the pizza dough onto a floured surface to 1/4" thickness.  Top the dough with ground beef and shredded cheese mixture.  Roll up the dough.  Place onto a baking sheet.  Bake for 35 minutes.  Allow the roll to cool before slicing.  Top with sour cream & sliced black olives.  Pair with Deer Run Winery Chardonnay!

​