All posts by fl1admin

Halftime Recipe & Pairing: White Chicken Chili

Recipe & Vittles provided by Oak Leaf Cafe

  • 3 pounds boneless, skinless chicken breast – cubed
  • 1 onion-chopped fine
  • 4 sweet red peppers-chopped
  • 1 dried hot chili pepper – chopped fine
  • 2 cloves garlic – minced
  • 1 teaspoon salt
  • 1 teaspoon ground Cumin
  • 1 teaspoon dried sage
  • 1 teaspoon fine black pepper
  • 2 tablespoons olive oil
  • ½ cup butter
  • ½ cup all-purpose flour
  • 4 cups chicken broth
  • 4 cans white chili beans, undrained

In large skillet, heat olive oil over medium heat.
Add chicken, and sauté until cooked through.
Remove the chicken from the pan.
Sauté the onions, red sweet peppers, hot chili peppers and garlic in the same skillet.
Return the chicken, along with the salt, sage, cumin and pepper. Mix thoroughly.
In a separate small saucepan or skillet, melt butter over medium heat. Stir in flour to make a roux.
Whisk in the chicken broth and mix together.
Stir this mixture into the sautéed chicken and vegetable.
Stir in the beans with liquid, and simmer all over low heat for 15-20 minutes or until cooked and heated through.

Deck the Halls 2016 – Greens, White Bean and Barley Soup

  • 2 tbsp olive oil
  • 3 carrots, diced
  • 1 ½ cups chopped onion
  • 2 cloves garlic, minced
  • 1 ½ cups sliced mushrooms
  • 6 cups vegetable broth
  • 2 cups cooked pearl barley
  • 1 can (15 oz) Great Northern beans, rinsed and drained
  • 2 bay leaves
  • 1 tsp sugar
  • 1 tsp dried thyme
  • 7 cups chopped spinach
  • 1 tbsp white wine vinegar
  • Hot pepper sauce
  • Red bell pepper strips (optional)

Heat oil in a Dutch oven over medium heat.  Add carrots, onions, and garlic; cook and stir three minutes.  Add mushrooms; cook and stir 5 minutes or until carrots are tender.

Add broth, barley, beans, bay leaves, sugar and thyme.  Bring to a boil over high heat. Reduce heat to low; cover and simmer 5 minutes.

Add greens; simmer, uncovered, 10 minutes.  Remove and discard bay leaves. Stir in vinegar.  Season with hot pepper sauce. Garnish with bell peppers (optional).

Serve with a glass Seneca Shore Wine Cellars No Oak Chardonnay, Smooth Chardonnay or Moon Rise.

Cruisin’ the Tropics – Pineapple Lime Coconut Snowballs

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (8 ounces) crushed pineapple, well drained
  • ¼ to ½ tsp lime juice
  • 2 ½ cups flaked coconut

In a small mixing bowl, beat cream cheese, pineapple, and lime juice until combined. Cover and refrigerate for 30 minutes. Roll into 1-in balls; roll in coconut. Refrigerate for 6 hours or overnight.

Enjoy with your favorite glass of Seneca Shore wine.

Red, Red Wine Event – Hearty Spanish Rice

  • 1 lb ground beef
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 1 (15 ounce) can tomato sauce
  • 3 ounces tomato paste
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 dash pepper
  • 1 dash red pepper flakes
  • ¼ cup apple cider vinegar
  • ¼ cup honey
  • 2 cups instant rice

Brown the ground beef with the bell pepper, garlic and onion until the beef is no longer pink and the onions are translucent.
Drain ground beef and return to pan.
Add remaining ingredients, except rice. Bring to a boil.
Add rice, cover and simmer for 15 minutes or until rice is done.
Serve with your favorite Red Wine from Seneca Shore Wine Cellars

Preferred Pairings and Cruisin’ the Tropics

February 23, 2015

It’s February and the groundhog has us all in an uproar over his predictions.  So let’s just let him know that he isn’t slowing us down for nothin’

This weekend is the Seneca Lake Wine Trail’s ticketed event for several wineries and creameries.  We are paired up with Sunset View Creamery (www.sunsetviewcreamery.com)for Preferred Pairings on Saturday only. Tickets are still available.

March 27 – 29 is Cruisin’ the Tropics.  We are redoing our tasting room to become a tropical getaway, complete with the beach…Bring your sandals and play in the warm sand! Sand Castle competitions anyone?

She’s Headed South!!!!

Please join us in congratulating Linda Chambers, our beloved Tasting Room Manger, as she heads South for her retirement.

Details are forthcoming regarding the May Celebration, to be held here at the Winery, where we welcome all of our customers to come and bid her a fond farewell.
(Linda is the ‘Golden Goddess’ in the center of the photo below)
February 23, 2015 Preferred Pairings and Cruisin’ the Tropics

It’s February and the groundhog has us all in an uproar over his predictions. So let’s just let him know that he isn’t slowing us down for nothin’

This weekend is the Seneca Lake Wine Trail’s ticketed event for several wineries and creameries. We are paired up with Sunset View Creamery (www.sunsetviewcreamery.com)for Preferred Pairings on Saturday only. Tickets are still available.

March 27 – 29 is Cruisin’ the Tropics. We are redoing our tasting room to become a tropical getaway, complete with the beach…Bring your sandals and play in the warm sand! Sand Castle competitions anyone?

Sweet Hawaiian Chicken

A Smokin’ Summer Kickoff Recipe

  • 1/2 cup Seneca Shore No-Oak Chardonnay
  • 1 cup pineapple juice
  • 1/2 cup packed brown sugar
  • 1/3 cup light soy sauce
  • 13.5 oz can coconut milk
  • 20 oz can pineapple tidbits or chunks
  • 2 lbs chicken breast tenderloins

Combine all ingredients in a slow roaster and cook for several hours at 275°, or in a crockpot on low for 6-8 hours.

Chicken will fall apart and can be served over rice or with your choice of side dishes & of course, a wonderful glass of Seneca Shore’s Queen Charlene’s Dry Rosé!

Happy Holidays from everyone at Seneca Shore Wine Cellars!

November 14, 2014

We hope to see you here for the Seneca Lake Wine Trail’s Annual Deck the Halls Celebration on November 21 – 23 and December 5 – 7.

While you’re here, be sure to check out our NEW RELEASES: MEDIUM-DRY RIESLING and CRANBERRY WINE.

One staff member shares her family’s favorite Holiday meal recipe: Use CRANBERRY WINE in your stuffing, and baste your turkey with it too! When you serve CRANBERRY WINE with your meal, it’ll be a hit!