Stoney Ridge Winery and Chief Supermarkets Present: Wine & Dine

419-636-3500




"Tailgating 2"

  • Grilled Steak Sliders
  • Cheesy Chili Frito Nachos
  • Hot Chocolate Pudding

Grilled Steak Sliders

Vegetables:

  • 2 T. Olive oil
  • 1 small package of sliced mushrooms
  • 1 medium onion diced
  • 1 red pepper – seeded & diced
  • 1 green pepper – seeded & diced
  • Garlic salt
  • Pepper

Steak:

  • 2 lb. Flank Steak
  • Splash of dry red wine (Shiraz works well)
  • Garlic salt
  • Pepper
  • 1 lb. slice Swiss cheese
  • 1 large package of whole wheat slider buns

Mayo:

  • ½ cup mayonnaise
  • 1 T. prepared Horseradish
  • ½ t. Garlic Salt

Heat olive oil in a sauté pan. Add in all the vegetables. Season with garlic salt & pepper and sauté until golden and caramelized. Meanwhile, heat a heavy grill pan on high heat. Add olive oil. Immediately start grilling the flank steak. Season both sides with the wine, garlic salt & pepper. Grill to your preference. Remove steak from the grill pan and let rest on a cutting board. On low heat, add olive oil to the same pan and place the buns, both sides down on the grill pan to toast. Thinly slice the steak against the grain. Remove the buns from the grill pan. Place a slice of Swiss cheese on one side of the bun. Mix all the mayo ingredients together. Assemble the sliders by adding steak to the cheese side of the bun. Top with the sauté vegetables. Spread Horseradish mayo on the second half of the bun and top the sandwich.

Cheesy Chili Frito Nachos

  • 1 package Frito Scoops
  • 1 can of chili
  • Dry red wine (if chili is too thick!)
  • 1 package shredded Cheddar cheese
  • 1 cup sour cream
  • ¼ cup slice jalapeno's
  • 2 T chopped cilantro

Spread Frito Scoops on a platter. Sprinkle cheese over Frito's. Heat the chili, (add red wine if too thick), and spoon over the chips and cheese. Garnish with dollops of sour cream. Top with jalapeno's and cilantro.

Hot Chocolate Pudding

  • 1 cup granulated sugar
  • ½ cup unsweetened extra dark cocoa powder, sifted
  • 6 T. all-purpose flour
  • 1 t. Salt
  • 4 cups milk, hot
  • 2 t. vanilla

In a heavy sauce pan, mix sugar, extra dark cocoa powder, flour and salt. Gradually whisk in the milk until smooth. Cook, whisking constantly over medium-high heat for about 5 minutes or until boiling and thickened. Remove from the heat and whisk in the vanilla. Divide among custard cups or dessert dishes. Let cool to lukewarm or serve chilled.




"Holiday Gifts From Your Kitchen"

  • Salted Caramel Sauce
  • Chipotle and Thyme Roasted Nuts
  • Stoney Ridge Truffles

Salted Caramel Sauce

  • 1 ½ cup sugar
  • ½ cup water
  • 1 cup cream
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt

Simmer 1 ½ cups sugar and ½ cup water in a sauce pan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes. Off the heat, whisk in 1 cup cream, 1 teaspoon vanilla and ½ teaspoon sea salt. Let cool, and then divide among jars and chill. Decorate & label.

Chipotle and Thyme Roasted Nuts

  • Light olive oil
  • 3 cups whole roasted unsalted cashews (14 oz)
  • 2 cups whole walnut halves (7 oz)
  • 2 cups whole pecan halves (3 oz)
  • ½ cup whole almonds (3 oz)
  • ½ cup pure maple syrup
  • ¼ cup light brown sugar, lightly packed
  • 3 tablespoons freshly squeezed orange juice
  • 2 teaspoon ground chipotle powder
  • 4 tablespoons minced fresh thyme leaves
  • Sea salt

Preheat the oven to 350 deg. Brush a sheet pan generously with light olive oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of light olive oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan, toss to coat. Add tablespoons of thyme and 2 teaspoons of salt and toss again. Spread the nuts in on layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with more teaspoons of salt and remaining 2 tablespoons of thyme. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Put in decorative bags and tie up with ribbons. * Rosemary is a good choice of seasoning too.

Stoney Ridge Truffles

  • 1 package original Oreo cookies
  • 1 8 oz package cream cheese – softened
  • 1 package chocolate almond bark
  • Sprinkles or frosting gels for decorating

Using a food processor, completely crumble the Oreo cookies. Mix cream cheese into the Oreo crumbs (using your hands to mix) roll into balls the size of unshelled walnuts. Put balls on cookie sheet. Chill or freeze overnight. Melt chocolate almond bark in a double boiler. Dip cookie balls in melted chocolate using a toothpick. Completely cover with chocolate. Place on a cookie sheet lined with wax paper. Decorate immediately after each dipping so sprinkles adhere. Drizzled frosting or gels can be decorated later. For gift giving – use little tins or boxes with tissue paper. Usually 4-6 truffles per container. Decorate container if necessary.




"Breakfast Anytime 2"

  • The Stack
  • Cheesy Ham Muffins
  • Banana Split Waffles
  • Raspberry Jam Bacon
  • Stoney Ridge Mimosas

The Stack
A delicious layer of potato cakes, ham, spinach, and cheese. A very elegant dish. A meal in itself!

  • 2 T. olive oil
  • 6 potato cakes, frozen
  • 6 thick ham slices, pre-cooked
  • 1 T. butter
  • 2 lbs. spinach, fresh, washed & dried
  • ¼ cup light brown sugar, lightly packed
  • 2 cups sharp cheddar or swiss cheese, shredded
  • 1 bunch chopped green onions
  • Salt and fresh ground pepper

In a large skillet, heat olive oil and add frozen potato cakes. Fry until golden brown on both sides. Remove from skillet and keep cakes warm. In same skillet, brown ham slices on both sides (add more olive oil if necessary). Remove ham and keep warm. Using same skillet, add 1T. butter and melt. Add spinach all at once. Sauté and toss gently until slightly wilted. Have poached eggs ready for “stacking”. Layer in order: 1 potato cake, 1 ham slice, 1 portion of sautéd spinach, 1 poached egg, salt & pepper, cheese, and a generous garnish of green onions. Serve immediately. Serves 6.

How to poach an egg: Fill a large saucepan 2/3 full of water and bring to a boil. Turn heat down so the water is at a “soft rolling” boil. Crack egg open and gently drop egg into water. The egg will “come together” as it cooks. Cook approximately 2-4 mins. Depending on how you like your yolks. Scoop out with a slotted spoon. Drain well. Serve with sea salt and fresh ground pepper.

Cheesy Ham Muffins
These muffins are great for those mornings when you need to grab and go!

  • 2 cups all purpose unbleached flour
  • 2 ½ t. baking powder
  • 1 t. ground sage
  • ½ t. paprika
  • 1/3 cup soft butter
  • 1 ½ cups cheddar or swiss cheese, shredded
  • 1 ½ cups ham slices, chopped
  • 1 cup green onions, minced
  • 1 cup milk
  • 1 egg beaten
  • Paprika for sprinkling on top

Grease a 12-hole muffin pan. Preheat oven to 375°. Mix all dry ingredients into a large bowl. Add butter and “rub” into dry mix with fingertips. Stir in ham, cheese, and green onions, then add the milk and egg. Very gently, fold wet ingredients into dry (this keeps them moist). Spoon into muffin pan. Sprinkle with paprika. Bake for 20 minutes or until golden brown. Makes 12 muffins.

Banana Split Waffles
This recipe is almost like a breakfast dessert. Any fruit makes it a treat.

  • 6 whole-grain waffles, frozen
  • 1 – 8 oz. pkg. cream cheese
  • 1 T. sugar or honey
  • 1 T. vanilla extract
  • 1 cup sliced strawberries
  • 1 cup pineapple, small chunks
  • 1 banana, sliced
  • Hershey’s Dark Chocolate Syrup

Toast waffles. Mix cream cheese, sugar & vanilla until creamy. “Frost” each waffle with cream cheese mixture. Layer each variety of fruit onto the waffles. Drizzle with chocolate syrup.

Raspberry Jam Bacon This recipe starts with 1 pound of bacon, but trust me; you will want to double the batch!

  • 1 pound thick-sliced hickory smoked bacon
  • No- Stick cooking spray
  • ½ cup Raspberry jam
  • Fresh ground black pepper

Cook bacon until crisp. Drain on paper towel. Heat oven to 350°. Line a baking sheet with foil and spray with no-stick cooking spray. Brush both sides of bacon with jam and place on baking sheet. Bake 5 minutes or until jam bubbles. Remove from oven and grind fresh black pepper over bacon. Cool slightly. Enjoy right away!

Note: Any fruit flavor of jam will be delicious.

Stoney Ridge Mimosas

  • White Wine, chilled (any style)
    1. Barn Dance White – Sweet
    2. Riesling – Medium Dry
    3. Pinot Grigio – Dry
  • Orange Juice, chilled
  • Fresh Orange Slices
  • Mint Sprigs

Using a tall, fancy wine or champagne flute, pour to a ratio of half wine and half orange juice. Garnish with orange slices & mint sprig.




"Fondue"

  • Classic Cheese Fondue
  • Pizza Fondue
  • Asparagus Bacon Horseradish Fondue
  • Espresso Dark Chocolate Fondue
  • Hot Oil/Hot Broth Fondue Cooking

CLASSIC CHEESE FONDUE

  • ½ lb (8oz) Fontina Cheese (shredded)
  • ½ lb (8 oz) Jarlsberg Cheese (shredded)
  • 1clove Garlic-minced
  • 2 cups Dry White Wine
  • 1 tbs Lemon Juice
  • 3 tbs Flour
  • ½ t Dry Mustard
  • ½ t White Pepper
  • Paprika and/or Nutmeg to taste
  • Pinch of Sea Salt

Heat up the White Wine and Lemon Juice until hot-do not boil. Reduce heat to low and slowly add cheese while stirring. Slowly add remainder of ingredients-keep stirring until smooth. If fondue is too thin add more cheese. If fondue is to stiff add more wine. Pour into pre-heated fondue pot. Suggested items to dip-see below.

Note: Other good Fondue Cheese to use or substitute-Swiss, Gruyere, Edam, and Emnenthaler

PIZZA FONDUE

  • ½ Onion -chopped and sautéed
  • 1 clove Garlic-minced
  • ½ lb Ground Beef or Sausage-cooked
  • 10 oz Pizza Sauce
  • 1 tsp Oregano
  • 1 cup Mozzarella Cheese-shredded
  • ½ cup Cheddar Cheese-shredded

Add all ingredients to pre-heated fondue pot. Heat until well blended. Stir often.

Suggested dipping items:
Cooked Ham cubes, Green /Red Peppers, Pepperoni slices, Bread Sticks

ASPARAGUS BACON HORSERADISH FONDUE

  • ½ cup Dry White Wine
  • 1 tbl Lemon Juice
  • 2 cups Horseradish cheese-shredded
  • 1 clove Garlic-minced
  • 1 tbl Flour
  • ½ cup Asparagus-parboiled and chopped
  • 4 strips Bacon-fried and crumbled
  • ½ tsp Black Pepper

Using a medium saucepan, add Wine and lemon juice until hot-do not boils. Reduce to low heat, slowly add Cheese, Garlic and Flour. Whisk continuously-until smooth. Add Asparagus and Bacon. Season with Black Pepper. Pour into pre-heated fondue pot. Stir occasionally.

Suggested items to dip:
Cubes of Italian Bread, par-boiled Red Skinned Potatoes, Cooked Chicken chunks, Par-boiled Brussels Sprouts, Cocktail Wieners, Grilled Steak chunks, cooked Ham cubes, Pretzels, Tortilla Chips, rustic wholegrain Crackers, cooked Pasta, whole sautéed Mushrooms

ESPRESSO DARK CHOCOLATE FONDUE

  • 8 oz 100% Dark Chocolate-(in baking section)
  • ½ cup Hot Espresso or Coffee
  • 5 t and sugar
  • 2tbl Butter
  • 2-4 tbl Heavy cream-to thin
  • 1 tsp Vanilla

Chop Chocolate into small pieces and set aside. Heat Espresso and sugar together on low heat, pour into pre-heated fondue pot. Slowly add Chocolate and Butter, stir until melted. Add enough Cream to thin to desired consistency. Add Vanilla. Stir occasionally.

Suggested items to dip:
Pound Cake, Gingerbread Cookies, Strawberries, Bananas, Pineapple chunks, Marshmallows, chunks of Candy Bars-Snickers, Peanut Butter Cookies, or Ice Cream Balls-(recipe below)

ICE CREAM BALLS

  • 1 Pint Ice Cream-any flavor
  • 1 cup “Crunchies”-any one or combination of: Chopped Nuts, chopped Biscotti, Graham Cracker Crumbs, Corn Flakes or Flaked Coconut

Using a melon baller, make balls out of Ice Cream and immediately roll in “Crunchies”. Put on cookie sheet and refreeze. Remove from freezer, pierce with fondue fork and dip in Espresso Fondue-Can We Say Delicious!

COOKING IN A FONDUE POT WITH OIL/BROTH

2 to 3 cups of either Peanut Oil or Grapeseed Oil OR 2 to 3 cups of Broth (use a rich flavored variety-Chicken, Beef or Tuscan Vegetable-add Herbs of choice)

Only an electric fondue pot will work for this purpose. Heat the Oil or Broth at 325 degrees.
This is ideal for cooking chunks of raw meat. Simply spear cubes of meat with fondue forks and cook in hot oil or broth until brown and slightly crispy. Dip in previous Cheese and Pizza Fondue recipes!




"Pasta, Using Your Noodle"

  • Pasta - “Fresh Sauce”
  • Sausage Pasta Carbonara
  • Cilantro Pesto Spaghetti Squash
  • Lemon Caesar Salad

Pasta - “Fresh Sauce”
This is a light fresh vegetarian dish, perfect for those summer vine-ripe tomatoes

  • 3 cups cherry tomatoes, halved
  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 5 T. extra-virgin olive oil, more if needed
  • 3 T. capers, drained
  • 1/3 c. black olives, pitted and drained
  • 6 fresh basil leaves, chopped
  • ½ t. red pepper flakes
  • 1 T. fresh lemon zest
  • 2 T. fresh lemon juice
  • ½ c. Parmesan cheese
  • ½ lb. any shaped pasta
  • Sea salt and pepper

Bring a pot of salted water to a boil for the pasta. Cook pasta according to directions. Meanwhile, mix the tomatoes in a large serving bowl with the rest of ingredients. Drain pasta when al dente. Add the hot pasta to the tomatoes mixture, toss well. Season with salt and pepper to taste. Serve immediately. Makes 4 servings.

Sausage Pasta Carbonara
This is a delightfully creamy dish without the cream. I have used my own farm-fresh eggs which creates a nice sauce. The eggs are added raw, don’t worry the hot pasta and sausage mixture “cooks” the eggs.

  • 2 T. Olive Oil
  • 1 lb. sweet Italian sausage
  • 1 medium red onion, chopped
  • 2 c. sliced mushrooms, 8 oz. pkg.
  • 3 garlic cloves, minced
  • 1 t. sage
  • 3 eggs,beaten
  • 1 c. Asiago cheese, grated
  • ½ c. Parmesan cheese, grated
  • ¼ c. parsley
  • 1 T. fresh lemon zest
  • Juice from ½ a lemon
  • Sea salt and pepper
  • 12 oz. pasta, any shape
  • 1 c. hot pasta water, reserved

Bring a pot of salted water to a boil. Cook pasta according to directions. Meanwhile, using a large skillet, heat olive oil, add sausage and onions. Sauté until onions are tender, add mushrooms and garlic. Keep sautéing until all ingredients are caramelized. Turn heat to low. Whisk beaten eggs, both cheeses, and sage together, set aside. Drain pasta when al dente, reserving 1 c. pasta water. Add pasta to sausage mixture, toss. Add egg/cheese mixture to pasta. Toss well, adding hot pasta water to create a nice sauce. Now add parsley, lemon zest and juice. Season with salt and pepper. Adjust with more pasta water if needed.

Cilantro Pesto Spaghetti Squash
This is a great vegetarian dish incorporating pumpkin seeds as the protein. The squash is a better dietary choice than the pasta carb.

  • 1 spaghetti squash
  • 2 c. fresh cilantro leaves, large stems removed
  • ½ c. pumpkins seeds
  • 3 garlic cloves, minced
  • 1 T. lemon zest
  • Juice of half a lemon
  • ½ c. extra virgin olive oil
  • Sea salt and pepper, to taste

Preheat oven to 375 degrees. Cut squash in half-long ways. Scrape out seed cavity. Drizzle inside of squash with a little olive oil, salt and pepper. Place squash face down on cookie sheet, bake for 45 minutes or until knife tender-do not over bake. Meanwhile, using a food processor, chop all ingredients in processor except olive oil. When ingredients are finely chopped, drizzle in the oil while processor is churning. Once squash is cooked and cooled for 10 minutes, use a fork to pull lengthwise through the flesh of the squash to separate the long strands. Pile the “spaghetti” into a large serving bowl and add the pesto sauce , lightly loss. Season with salt and pepper. Garnish with extra cilantro leaves and/or lemon wedges. Serve immediately.

Lemon Caesar Salad
A healthier and lemony version of the classic Caesar salad. Chill the washes greens and salad dressing separate, dress the salad right before serving.

  • 3 T. fresh lemon juice
  • 1/3 c. red wine vinegar
  • 1 T. Dijon mustard
  • 1 T. anchovie paste or 2 anchovies, minced
  • 1 garlic clove, minced
  • sea salt and pepper, to taste
  • ½ c. extra virgin olive oil
  • ¼ c. walnut oil or canola oil
  • 1 large head of romaine lettuce, washed, torn into bite-sized pieces
  • 1 c. croutons
  • ½ c. shaved reggiano parmesan cheese pieces

Combine lemon juice, vinegar, mustard, anchovies, garlic, both oils, salt and pepper in a large jar with a lid. Shake to mix. Adjust to your taste. Shake again. Drizzle on romaine, lightly toss. Garnish with croutons and cheese. Serve immediately.

Suggested Wine pairings: Stoney Ridge Vintner’s Select-Dry Red or a crisp chilled semi-dry white Stoney Ridge Riesling. Cheers!