Stoney Ridge Winery and Chief Supermarkets Present: Wine & Dine

419-636-3500




"Spring Italian Luncheon"

  • Prosciutto Wrap Melon
  • Couscous Roasted Mushroom Salad
  • Chicken Piccata w/Creamy Vegetable Pasta
  • Cappuccino Parfaits w/Milan Cookie

Prosciutto Wrap Melon

  • 1 Melon – Cantaloupe or Honeydew
  • Prosciutto Strips
  • Mint – Chopped
  • Toothpicks

Cut melon into cubes or slices. Wrap prosciutto strips around melon and secure with toothpicks. Sprinkle mint on melon to garnish.

Wine pairing: Stoney Ridge Semi-Sweet White wine – Moonlight Cruise

Roasted Mushroom & Couscous Salad
(Serves 4)

  • ½ cup Red-wine vinegar
  • 2/3 cup Extra Virgin Olive Oil
  • Sea salt & fresh ground pepper
  • 2 lbs. fresh shitake mushrooms (stems removed and caps cut in half)
  • 1 pkg. herb & olive oil Couscous – cooked according to package directions
  • 1lb. spring salad mix or baby spinach
  • 1 cup red onion – thinly sliced
  • 1 cup green and black olives
  • 1 ½ cup (8oz) crumbled feta cheese
  • ½ cup graded parmesan cheese

Preheat oven to 400 degrees. In a small bowl, whisk together the vinegar, oil, salt and pepper. On a large baking sheet, toss the mushrooms with 1/3 of the dressing (reserve the rest for the finished salad.) Spread mushrooms single layer and put in the oven, toss occasionally until mushrooms are tender and dry. Mean while, cook Couscous according to the directions. Using 4 plates, add spring salad mix, olives, onions, warm couscous, mushrooms, feta cheese, and parmesan. Drizzle with reserved salad dressing. Serve immediately.

Wine pairing: Stoney Ridge Semi-dry Red – Marechal Foch.

Chicken Piccata w/Creamy Vegetable Pasta

  • 1 lb. Whole Grain Pasta, (angel, spaghetti or linguine) cooked according to the package directions
  • 4 boneless, skinless chicken breasts cut in half and pounded into cutlets.
  • Sea salt, pepper and paprika
  • All purpose flour
  • 2-3 Tbsp. Olive Oil
  • ½ cups dry white wine
  • 2-3 cloves minced garlic
  • 3 cups chicken broth
  • 2 Tbsp. Fresh lemon juice
  • 3 Tbsp. Drained capers
  • 1 Tbsp Dried thyme
  • 2 Tbsp butter
  • ½ cup heavy cream
  • 1-2 cups frozen English Peas (thaws)
  • 1cup halves cherry tomatoes

Season the cutlets with salt, pepper and paprika. Dredge in flour. Coat sauté pan with olive oil and heat on medium high. Sauté cutlets 2 minutes on each side. Transfer to a warmed platter. Cover with foil. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown. Add broth, lemon juice, capers, thyme and heavy cream. Heat thoroughly but do not boil. Season with salt and pepper. Reserve ½ cup sauce to pour over tenderloins. Add peas to the sauce. If sauce does not seem thick and creamy enough to add the cooked pasta to, add more heavy cream or mix 2 tbsp flour to ¼ cup of cold water. Add this flour paste to simmering sauce. Gently cook for a few minutes or until thicker. Add pasta noodles to sauce. Coat to cover. Serve past with tenderloins. Pour reserved sauce over tenderloins and garnish plate with cherry tomatoes.

Wine pairing: serve with Stoney Ridge semi-Dry white…Vineyard Dew

Cappuccino Parfaits w/Milan Cookie

  • 1 container (15 oz) Part-skim ricotta
  • 1/3 cup sugar
  • 2 tsp instant espresso powder
  • ¼ cup half ‘n half
  • Biscotti Cookie

In a food processor, puree the ricotta, sugar and espresso powder until very smooth. Scraping down the side of the bowl as needed, 1 to 2 minutes and add half ‘n half to thin consistency. Dividing evenly, spoon the mixture into 4 glasses or serving dishes. Refrigerate, covered until ready to serve, at least 30 minutes and up to 1 day. Just before serving, crumble the cookie over the parfaits or simply garnish with mint and cookie on the side.




"Summer Tropic Kabobs"

  • Ham & Pineapple Kabobs
  • Shrimp & Pineapple Kabobs
  • Coconut Lime Rice
  • Pineapple Cheesecake

Ham & Shrimp Kabobs

Heat grill to medium direct temperature.

  • 2 cups medium to large cubes of pre-cooked ham
  • 1 bag of pre-cooked shrimp, 21-30 count- thawed
  • 2 green peppers – cubed
  • 2 red peppers – cubed
  • 1 large red onion - chunked
  • 1 can pineapple chunked – drained
  • 1 bottle Lawry’s Hawaiian marinade

If using wooden skewers, soak in water about 1 hour prior to grilling. Cubed all the ingredients to the approximate same size. Alternate all ingredients on skewers until full. Spay hot grill with Pam spray. Place skewers on the grill. Close the lid and start grilling. When the Kabobs start to show grill marks, turn and keep basting with Lawry’s marinade. Grill until vegetables are tender and glazed. Serve over coconut lime rice. 8-10 servings

Coconut Lime Rice

  • 1 -12 oz. can of coconut milk.
  • 2 ½ cups water
  • 2 cups rice (brown or white)
  • ½ cup shredded coconut
  • 1 lime – zest and juiced
  • ½ tsp. salt
  • 1 tsp. sugar

Using a rice cooker, add all ingredients and stir well. Cook according to the manufacturers directions. Serve this creamy rice with Ham and Shrimp Kabobs.

Note: If cooking rice on the stove top, add ¼ cup more water. This mixture will scorch on too high of temperature. 6 servings

Wine pairing with Pineapple Riesling:
Save the drained pineapple juice from Kabobs and add to Stoney Ridge Riesling..




"Weenies And Wine"

  • Hotdogs & more Hotdogs
  • Caraway Coleslaw
  • Grilled Angel Food Cake & Berries

Hotdogs! Everyone knows how to grill’em. Choose from these varieties:

  • Kosher – all natural
  • Turkey franks
  • New Angus all beef – Nitrates free
  • Whole Grain Buns

Grill to juicy perfection. Make a smorgasbord of condiments – make a party and have each guest bring a condiment:

  • BBQ sauce
  • Creamy horseradish
  • Chili Sauce
  • Black beans & cilantro
  • Relish
  • Cheese sauce
  • Bacon Bits
  • Sautéed onion / mushrooms
  • Durkee fried onions
  • Black olives
  • Coleslaw
  • Chili
  • Salsa

Caraway Coleslaw

  • 1 bag shredded cabbage – prepackaged
  • 1 medium Red onion diced
  • 1 tsp. Caraway seeds
  • ½ cup mayo
  • ½ cup Greek yogurt
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Sault & pepper – to taste
  • ½ cup sliced radish
  • ½ cup seeded chopped cucumbers

Toss all ingredients together. Chill before serving.

Grilled Angel Food Cake w/Berries

  • 1 Angel food cake – prebaked
  • Light olive oil
  • 1-2 quart of strawberries – sliced
  • ½ cup sugar
  • Zest of 1 lemon
  • Greek Yogurt

Preheat grill to low heat. Slice angel food cake into serving sizes. Lightly brush with oil. Grill and turn when grill marks show. Add sugar and lemon zest to berries. Top berries on warm cake. Then dollop some Greek yogurt on top of the berries. Serves 8-10 people.




"Ice Cream Recipes"

  • Vanilla Ice Cream
  • Buttered Sweet Corn Ice Cream
  • Peach Riesling Sorbet

Vanilla Ice Cream
(3 quarts – approximately 20 – ½ c. servings)

  • 1 ½ cups whole milk
  • 1 ½ cups sugar
  • 1/8 t. salt
  • 1 ½ cups half and half
  • 1 T. Vanilla
  • 3 cups heavy whipping cream

Scald milk until bubbles form around edge (do not boil!). Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover and refrigerate for 30 minutes. Freeze according to ice cream maker manufacturers directions.

Buttered Sweet Corn Ice Cream
(2 quarts – approximately 14 – ½ c. servings)

  • 4-6 Medium-sized ears of fresh sweet corn
  • 1 ½ cups whole milk
  • 1 cup sugar
  • 3 cups heavy cream
  • 1/8 t. sea salt
  • 1 T. imitation butter flavoring

Boil ears of corn. Cool. Cut and scrape corn from cob and puree in food processor. Mix milk and sugar together until sugar is dissolved. Stir in heavy cream, corn, salt and butter flavoring. Pour mixture into pre-chilled ice cream maker canister. Freeze according to manufacturers directions. Ice cream will be soft and creamy. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for approximately 2 hours. Remove from freezer about 15 minutes before serving. Very unique and worth making!

Peach Riesling Sorbet

  • 4 cups fresh peeled peaches
  • Sugar – to desired sweetness
  • Juice of 1 fresh lime
  • 1 ½ cups Stoney Ridge Riesling wine

Puree fresh peaches until a liquid. Add remaining ingredients. Pour into oblong dish and place in freezer. Stir mixture every 2 hours. It should be ready in 4-6 hours. Serve as a partial slushy treat in fancy wine glasses.




"Fall Chili"

  • Chicken & White Bean Chili
  • Goulash Chili
  • Wine Cheese Puffs

Chicken & White Bean Chili
(8 – 10 servings)

  • 2 T. Olive Oil
  • 1 small Rotisserie Chicken – deboned & shredded
  • 1 cup celery – diced
  • 1 onion – chopped
  • 2 cloves garlic – minced
  • 1½ t. ground cumin
  • 1 t. dried oregano
  • ½ t. ground cinnamon
  • ½ t. ground cayenne pepper
  • 1 t. sea salt
  • 1 t. pepper
  • 1 jar (16 oz.) mild salsa verde
  • 2 cans (15 to 19 oz. each) white cannellini beans – drained & rinsed
  • 1 box (28 oz.) chicken broth
  • 2 T. fresh cilantro – chopped

In a 6 qt. Dutch oven, heat olive oil. Sauté the onions, celery and garlic until tender. Add all spices to the vegetables and cook for 1 minute. Add rest of ingredients and simmer on medium heat for 15 minutes. Serve with Wine Cheese Puffs. See recipe below.

Goulash Chili
(10-12 servings)

  • 2 lbs. Italian sausage
  • 1 medium onion – chopped
  • 1 cup celery – dices
  • 1 can (46 oz.) tomato juice
  • 1 can (28 oz.) diced tomatoes – not drained
  • 3 T. brown sugar
  • 2 T. chili powder
  • 1 t. sea salt
  • 1 t. prepared mustard
  • 1 t. pepper
  • 2 cans (15 oz.) kidney beans – rinsed and drained
  • ½ cup uncooked elbow macaroni

In a Dutch oven or large kettle, cook sausage, celery and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, brown sugar, chili powder, salt, mustard and pepper. Bring to boil. Reduce heat; simmer, uncovered for 1 hour, stirring occasionally.

Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender. Serve with Wine Cheese Puffs. See recipe below.

Wine Cheese Puffs
(Yields 3 – 4 dozen)

  • ¾ cup water
  • ¼ cup Riesling or Pinot Grigio – White wine
  • 2 T. butter
  • ½ t. salt
  • 1 t. cayenne pepper
  • 1 ¼ cup all – purpose flour
  • 4 eggs
  • ½ t. baking powder
  • 1 ¼ cup shredded Gruyere or Swiss cheese
  • 1 T. Dijon mustard
  • ¼ cup Parmesan cheese

In a large sauce pan, bring water, wine, butter, salt & cayenne to a boil. Add flour and baking powder all at once – stir until smooth. Remove from heat and cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Stir until smooth. Stir in cheese and mustard. Drop by spoonful on greased baking sheet. Sprinkle with parmesan cheese. Bake at pre heated 425 degree oven for 15-20 minutes or until golden brown. Serve warm or cold.