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TRUFFLES & TASTES
February 13, 2010 - February 14, 2010
Location: Barrington Cellars
Fee: $25/advance$30/@door
HAPPY VALENTINES DAY!!
Peanut Butter and Barrington Cellars Concord wine joined in a Chocolate Truffle.Yummm!!!
The newest event on the Keuka Lake Wine Trail. Collect a different chocolate truffle at each participating winery and sample delicious savory to sweet foods at all the wineries.
A great way to spend a get-a-way weekend.
Menu Barrington Cellars Chocolate Chili-Cincinnati Style made with Barrington Cellars Concord wine and
Oatmeal Crusted Cheesecake.
Recipe Barrington Cellars Cincinnati Chili
4 to 6 servings
1 pound lean ground beef
1 small onion, chopped
1 tablespoon unsweetened DARK cocoa
2 teaspoons chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1/2 cup Barrington Cellars Concord Wine
1 tablespoon sugar
1/2 teaspoon salt
1. In a large saucepan or soup pot, brown the beef with the onion over medium heat for 6 to 8 minutes, or until no pink remains in the meat.
2. Drain off any excess liquid, then return the saucepan to the stove and add the remaining ingredients; mix well.
3. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
4. And to make it authentic Cincinnati-style chili, serve it up over spaghetti or lingini and sprinkle finely shredded Cheddar cheese over the top.
TIPS:
This type of chili has the mole (pronounced "moe-lay") flavoring that is popular in traditional Mexican cooking.
WORLD TOUR OF FOOD & WINE
April 17, 2010 - April 18, 2010
Location: Barrington Cellars
Fee: $25/advance$30/@door
For this food and wine pairing event we have chosen to highlight Paraguayan culinary delights to inspire everyone to think South of the Border. Why Paraguay you ask? Triana, granddaughter of Ken and Eileen, will be displaying authentic dances from her Daddy's home of Chase Kue, Paraguay. You see, Tara Farnan, first born of Ken and Eileen, came home from the Peace Corps with a Paraguayan husband,Victor. Get the whole story when you stop along the Trail for Tallarin and Arroz con Leche (Rice Pudding).
Tickets for this event are $25.00 in advance or $30.00 at the door, payable to the Keuka Lake Wine Trail.
Menu
TALLARIN:
A chicken, vegetable, and pasta dish with cumin as the seasoning. Our version also contains our estate grown Cab Franc wine.
ARROZ CON LECHE:
Rice with Milk: Paraguayans love sweets, and arroz con leche is a traditional spring/summer dessert to utilize the new season's milk.
Recipe
BARRINGTON CELLARS TALLARIN
(Paraguayan Chicken with Noodles)
INGREDIENTS:
2 Lbs Chicken (legs &thighs)
2 tsp Whole Cumin (or 1 tsp ground cumin)
1 tsp Salt
3 or 1/2lb small Carrots, chopped
1 large Green Pepper, chopped
8 oz can Tomato Paste
1 large Onion, chopped
1/3 cup Water
2 cloves Garlic, minced
1 cup Barrington Cellars Cab Franc Wine
2 Tbsp Grapeseed Oil
1 lb Linguine (broken in half)
DIRECTIONS:
1.) Saute garlic, onion, pepper, and carrots in Barrington
Cellars
grape seed oil until the onions are soft and
translucent.
2.) Add chicken and saute until browned, about 10 minutes.
3.) Add cumin, salt, tomato paste, wine, and water and mix well.
4.) Cook over medium heat until chicken is fully cooked.
5.) Cook linguine al dente according to directions on box.
6.) Drain noodles and add to chicken mixture stirring well.
7.)Let sit for 5-10 minutes and serve.
ARROZ CON LECHE
INGREDIENTS:
1 c Long-grain White Rice
5 c milk
Sugar to taste
1/2 to 1 teaspoon Vanilla Extract
1/2 teaspoon whole Anise Seed, lightly ground
Pinch of Cinnamon-sprinkle at end
DIRECTIONS:
1.) Bring Milk to a boil
Add rice.
2.) Boil for 5 minutes.Add sugar, anise seed and vanilla.
Boil rice mixture until rice is tender.
3.) Pour into serving dishes.
4.) Chill well.
5.) Sprinkle with cinnamon and serve.
8 Servings.
KEUKA IN BLOOM
May 15, 2010 - May 16, 2010
Location: Barrington Cellars
Fee: $35/person$50/couple
Spring is here!
Collect a 4" Ornamental Cabbage plant and a 4" Curly Kale plant at your stop at Barrington Cellars, and sample our Portuguese Kale Soup with Barrington Cellars Baco Noir wine. For dessert: Chocolate Tapioca Pudding
Menu Barrington Cellars Portuguese Kale Soup
and
Chocolate Tapioca Pudding
Recipe Portuguese Kale Soup
Ingredients:
2-3 bunches fresh kale
1 lb. linguica sausage
1 Kielbasa sausage (optional)
1 c. chopped onions
1 can Diced Tomatoes with Roasted Garlic
3 c. water
1/2 lb small pasta shells
2 tsp dried crushed basil
1 lg. can kidney beans
2 lg. cans cannelli beans (white kidney beans)
1 c. Barrington Cellars Baco Noir wine
Directions:
1.Chop kale into bite-sized chunks.
2.Peel casing off sausage and crumble.
3.Place kale, sausage, water, onions, basil, and pasta shells in an 8 quart soup pot.
4.Bring to boil and then simmer until kale and pasta are tender. Takes about 20-30 minutes.
5.Add the wine and beans, including the liquid in the can when the soup is done.
This recipe may be halved. Kale soup freezes very well.
Chocolate Tapioca Pudding
INGREDIENTS:
½ cup Sugar or Splenda
3 Tbls. Quick Cooking (granulated) Tapioca
3 cups Whole Milk
1 large Egg, beaten
1 teas. Ground Cinnamon
3oz(1/2 cup) Semi-Sweet Chocolate Chips
1 teas. Vanilla Extract
2 teas. Barrington Cellars DeChaunac Wine
DIRECTIONS:
1.In a medium saucepan, combine sugar, tapioca, milk, egg. Let stand 5 minutes.
2.Add cinnamon and chocolate chips to saucepan and cook over medium heat until pudding comes to a full boil, stirring continually to prevent burning.
3.Remove from heat and stir in vanilla and wine.
4.Cool for 20 minutes.
5.Stir for creamy texture.
BARBEQUE AT THE WINERIES I
June 12, 2010 - June 13, 2010
Location: Barrington Cellars
Fee: $25/advance$30/@door
It's A Summer Celebration!
Join us for a summer barbecue overlooking the lake. Taste one of our excellent 2007 white or rose wines and enjoy the view from our deck, all while enjoying a Barrington barbecue beef sandwich, Eileen's jazzed-up macaroni salad (a Staff favorite), and finish with chocolate-raspberry ice cream cake.
Menu Barrington Cellars Louisiana Barbecue Beef , made with Barrington Cellars Semi Dry Riesling wine and Louisiana BBQ Hurricane Hickory Barbecue Sauce
Jazzed-Up Macaroni Salad, made with Barrington Cellars Vidal Blanc
Raspberry-Chocolate Ice Cream Cake
Recipe Barrington Cellars Barbecue Beef
Recipe to come...
Directions:
1.
2.
3.
4.
Jazzed-Up Macaroni Salad
Ingredients:
1 Lb Your Favorite Pasta
3/4 cup Mayonnaise
1 cup Barrington Cellars Vidal Wine
1/2 - 3/4 cup corn relish
Directions:
1. Cook pasta, drain and chill
2. Whip the wine and mayonnaise together and set aside
3. Mix together the pasta and corn relish
4. Add the mayonnaise mixture to the pasta and corn relish
5. Chill well before serving
Chocolate Raspberry Ice Cream Cake
Ingredients:
1 Pound Cake, cut into 1/4-inch strips
1/2 Cup Chocolate Syrup
1/2 Gal your favorite Chocolate Ice Cream, softened
1 pkg(10oz or more) frozen Red Raspberries in sugar syrup, thawed
2 Cups whipped topping, thawed
Directions:
1. Place pound cake strips on bottom of 9" X 14" baking pan.
2. Drizzle chocolate syrup over pound cake and spread evenly.
3. Next spoon half of the softened ice cream on top of cake.
4. Fold raspberries into whipped topping and spread over ice cream.
5. Spoon in rest of ice cream, cover with plastic wrap and freeze overnight.
6. Remove from freezer 10-15 minutes before serving. Cut into desired size pieces. Top with more whipped topping and chocolate curls if desired.
BARBEQUE AT THE WINERIES II
June 26, 2010 - June 27, 2010
Location: Barrington Cellars
Fee: $25/advance$30/@door
It's A Summer Celebration!
Join us for a summer barbecue overlooking the lake. Taste one of our excellent 2007 white or rose wines and enjoy the view from our deck, all while enjoying a beef barbecue sandwich, Eileen's jazzed-up macaroni salad (a Staff favorite), and finish with chocolate-raspberry ice cream cake.
Menu Barrington Cellars Louisiana Barbecue Beef , made with Barrington Cellars Semi Dry Riesling wine and Louisiana BBQ Hurricane Hickory Barbecue Sauce
Jazzed-Up Macaroni Salad, made with Barrington Cellars Vidal Blanc
Raspberry-Chocolate Ice Cream Cake
Recipe Barrington Cellars Barbecue Beef
Ingredients:
to come
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Directions:
1.
2.
3.
4.
Jazzed-Up Macaroni Salad
Ingredients:
1 Lb Your Favorite Pasta
3/4 cup Mayonnaise
1 cup Barrington Cellars Vidal Wine
1/2 - 3/4 cup corn relish
Directions:
1. Cook pasta, drain and chill
2. Whip the wine and mayonnaise together and set aside
3. Mix together the pasta and corn relish
4. Add the mayonnaise mixture to the pasta and corn relish
5. Chill well before serving
Chocolate Raspberry Ice Cream Cake
Ingredients:
1 Pound Cake, cut into 1/4-inch strips
1/2 Cup Chocolate Syrup
1/2 Gal your favorite Chocolate Ice Cream, softened
1 pkg(10oz or more) frozen Red Raspberries in sugar syrup, thawed
2 Cups whipped topping, thawed
Directions:
1. Place pound cake strips on bottom of 9" X 14" baking pan.
2. Drizzle chocolate syrup over pound cake and spread evenly.
3. Next spoon half of the softened ice cream on top of cake.
4. Fold raspberries into whipped topping and spread over ice cream.
5. Spoon in rest of ice cream, cover with plastic wrap and freeze overnight.
6. Remove from freezer 10-15 minutes before serving. Cut into desired size pieces. Top with more whipped topping and chocolate curls if desired.
WATKINS GLEN INTERNATIONAL WINE FESTIVAL
July 16, 2010 - July 18, 2010
Location: The Watkins Glen International Raceway
Fee:
Do not forget to visit us inside the garage at booth #122-123 for all the fun at the 1th annual FINGER LAKES WINE FESTIVAL.
We will be pouring our 100% NYS Grape Juice to all the Designated Drivers and children free of charge.
SEE YOU THERE!!!!!!
HARVEST TOUR OF FOOD & WINE
September 18, 2010 - September 19, 2010
Location: Barrington Cellars
Fee: $25/advance$30/@door
Harvest is upon us! Come welcome Autumn with us and enjoy the smells and tastes of harvest. Purchase organic vegetables and grapes from Triana's Stand while you're here and enjoy the start of our busiest season.
Menu Pumpkin Soup, Grape Cobbler, and Sun-Dried Tomato and Garlic Yogurt Cheese.
Recipe
Pumpkin Soup
INGREDIENTS
1 15oz can Pumpkin
2/3 c. sugar
1 teas. cinnamon
1/2 teas. ground ginger
1/4 teas. ground cloves (optional)
1 1/2 c. whole milk
Mix all ingredients in a large pot.
Serve warm with a dollop of whipped cream and a sprinkle of cinnamon, if desired.
Grape Cobbler with Crumb Topping
Crumb Topping
INGREDIENTS:
1 c. butter or margarine, softened
1 3/4 c. flour
1/2 c. brown sugar
1/4 teas. salt
Beat butter in mixing bowl until creamy.
Beat in flour, sugar, and salt until creamy.
Grape Cobbler
INGREDIENTS:
16 oz. Concord Grape Pie Filling
1 c Buzzard Crest Grape Juice
1 1/2 teas. granulated tapioca
4 c. seedless grapes (we used our Himrod's)
1/2 c Barrington Cellars Concord Wine
Mix together the pie filling, grape juice, tapioca, wine, and seedless grapes.
Spread the grape mixture in a greased 9' x 13" pan and top with
Crumb Topping.
Bake at 380 F for 45 minutes.
KEUKA HOLIDAYS I
November 13, 2010 - November 14, 2010
Location: Barrington Cellars
Fee: $35/person,$55/coupl
The finale of the Keuka Lake Wine Trail events we do up right. Holiday Decorations, Great Wines, Fabulous Food, and a Unique Gift.
This year each ticket holder will receive one Grapevine Wreath and a Black Holiday wine Glass. At each participating winery they will also receive a unique ornament to hang on the wreath.
There is a fee of $35.00 per person or $55.00 per couple to cover the cost of a ticket to visit all 8 Keuka Lake Wine Trail wineries for this event.
Menu
This year at Barrington Cellars you will have a White Chicken Chili. We will also be serving Garlic and Herb Yogurt Cheese and Concord Grape Tapioca Pudding made from our own fresh Concord Grape Juice. Check It Out!
Recipe
BARRINGTON CELLARS WHITE CHICKEN CHILI
INGREDIENTS:
2 Tbls Barrington Cellars GRAPE SEED OIL
2 cups chicken, diced
1 cups mirepoix (diced carrots, celery, & onions)
1/2 cup pickled jalapenos, chopped
1 15 oz. can white beans (rinsed & drained)
1 Tbls ground cumin
1 Tbls oregano
salt & pepper to taste
1 cup Barrington Cellars Semi-Dry Riesling wine
2 cups chicken broth
1 cup cream or milk
1 Tbls corn starch
DIRECTIONS:
1) Saute chicken, mirepoix, jalapenos, and seasonings in the Barrington Cellars Grape Seed Oil for 15 minutes over medium heat.
2) Add wine and broth and simmer for 20 minutes.
3) Add beans and cream and simmer for 10 minutes.
4) Mix corn starch with small amount of cold water and add to chili. Bring to a boil.
Serves 8
Prep-Time: 2 hr.
CONCORD GRAPE TAPIOCA PUDDING
INGREDIENTS:
1/4 Cup Granulated Tapioca
1/4 Cup Sugar(no need if using Barrington Cellars/Buzzard Crest Vineyards Fresh Frozen full-strength juice is use)
2 1/2 Cups Barrington Cellars/Buzzard Crest Vineyards Grape Juice
Whipped Cream to top if desired
DIRECTIONS:
1) Combine all of above and mix well.
2) Cook over medium heat-STIRRING CONSTANTLY, until mixture comes to a boil.
3) Remove from heat and let cool 20 minutes, stirring once in the 20 minutes.
4) Spoon into desired dishes(parfait, etc) and chill in refrigerator till set-up.
5) Top with whipped cream if desired.
KEUKA HOLIDAYS II
November 20, 2010 - November 21, 2010
Location: Barrington Cellars
Fee: $35/person$55/couple
The finale of the Keuka Lake Wine Trail events we do up right. Holiday Decorations, Great Wines, Fabulous Food, and a Unique Gift.
This year each ticket holder will receive one Grapevine Wreath and a Black Holiday wine glass. At each participating winery they will also receive a unique ornament to hang on the wreath.
There is a fee of $35.00 per person or $55.00 per couple to cover the cost of a ticket to visit all 8 Keuka Lake Wine Trail wineries for this event.
Menu
This year at Barrington Cellars you will have White Chicken Chili at Barrington Cellars. We will also be serving Garlic and Herb Yogurt Cheese and Concord Grape Tapioca Pudding made from our own fresh Concord Grape Juice. Check It Out!
Recipe
BARRINGTON CELLARS WHITE CHICKEN CHILI
INGREDIENTS:
2 Tbls Barrington Cellars GRAPE SEED OIL
2 cups chicken, diced
1 cups mirepoix (diced carrots, celery, & onions)
1/2 cup pickled jalapenos, chopped
1 15 oz. can white beans (rinsed & drained)
1 Tbls ground cumin
1 Tbls oregano
salt & pepper to taste
1 cup Barrington Cellars Semi-Dry Riesling wine
2 cups chicken broth
1 cup cream or milk
1 Tbls corn starch
DIRECTIONS:
1) Saute chicken, mirepoix, jalapenos, and seasonings in the Barrington Cellars Grape Seed Oil for 15 minutes over medium heat.
2) Add wine and broth and simmer for 20 minutes.
3) Add beans and cream and simmer for 10 minutes.
4) Mix corn starch with small amount of cold water and add to chili. Bring to a boil.
Serves 8
Prep-Time: 2 hr.
CONCORD GRAPE TAPIOCA PUDDING
INGREDIENTS:
1/4 Cup Granulated Tapioca
1/4 Cup Sugar(no need if using Barrington Cellars/Buzzard Crest Vineyards Fresh Frozen full-strength juice is use)
2 1/2 Cups Barrington Cellars/Buzzard Crest Vineyards Grape Juice
Whipped Cream to top if desired
DIRECTIONS:
1) Combine all of above and mix well.
2) Cook over medium heat-STIRRING CONSTANTLY, until mixture comes to a boil.
3) Remove from heat and let cool 20 minutes, stirring once in the 20 minutes.
4) Spoon into desired dishes(parfait, etc) and chill in refrigerator till set-up.
5) Top with whipped cream if desired.
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