Sweet ‘n Savory Cheeseball
enjoy with a glass of Liberty Vineyards Cool Cat wine
1-8 oz. pkg. cream cheese (softened)
6 oz. blue cheese crumbles
1/3 cup dried blueberries (dried cherries or
dried cranberries may be substituted)
2 green onions, finely minced
1 clove garlic, finely minced
1/2 cup pecans, chopped To plump dried berries, put in bowl and cover with boiling water. Let sit one minute then drain.
Blend together softened package of cream cheese and blue cheese. Then blend in the green onions and garlic. Gently stir in softened berries. Form mixture into a ball. Roll in chopped pecans to coat. Chill at least 4 hours to allow flavors to blend. Remove from refrigerator at least 1/2 hour to soften before serving.
Serve with assorted crackers and Liberty Vineyards Cool Cat wine.
(Serves approx. 16)
Cheesy Garden Chowder
enjoy with a glass of Liberty Vineyards Diamond
2 medium zucchini squash, chopped in small pieces
1 medium sweet onion, chopped in small pieces
2 tablespoons fresh parsley, minced (or 2 teaspoons dried parsley)
1 tablespoon fresh basil, minced (or 1 teaspoon dried basil)
1/2 cup butter
1/2 cup flour
1 teaspoon sea salt
1/4 teaspoon black pepper
3 cups water
3 teaspoons chicken bouillon granules
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes, with liquid
1 pint light cream
1 package (10 ounces) frozen corn
1/4 cup grated Parmigiano-Reggiano cheese
2 cups Yancey’s Fancy Fire Roasted Tomato Aged Cheddar Cheese, shredded
In a dutch oven, melt the butter over medium heat. Add chopped zucchini, onion, parsley and basil and sauté until tender. Add the flour, salt and pepper, stir until smooth. Gradually stir in the water. Add the bouillon and lemon juice. Mix well. Bring to a boil, cook and stir for an additional two minutes.
Add tomatoes, cream and corn. Heat to simmering, cover and continue to cook for an additional five minutes. Reduce heat, add cheeses and stir until melted. Enjoy!
Chicken and White Bean Chili
Enjoy with a glass of Liberty Vineyards Riesling or Cat Noir Wine
(24 Servings — fewer if serving as a meal)
4 cans white beans (Navy or Cannellini), drained
6 fresh Anaheim chilies
5 tablespoons butter
1 large onion, finely chopped
1/3 cup all purpose flour
4 cups chicken broth
4 cups half and half
4 cups shredded cooked chicken
1-1/3 tablespoon chili powder
1-1/3 tablespoon ground cumin
2-1/2 teaspoons salt
1/2 teaspoon white pepper
1-1/2 cups shredded Colby-Jack cheese (about 6 ounces) (may reserve some for garnishing)
1 cup sour cream (may reserve some for garnishing)
Char chilies over gas flame or in broiler until blackened on all sides . Put in paper bag; let rest 10 minutes. Peel, seed and chop chilies. Set aside.
Melt butter in heavy large pot over medium heat. Add onions and sauté about 15 minutes, until tender. Add flour and stir 5 minutes (do not brown). Gradually stir in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add drained white beans and roasted chilies, shredded chicken, chili powder, ground cumin, salt and white pepper. Simmer gently for about 20 minutes to blend flavors.
Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Spoon chili into bowls, garnishing with additional sour cream & shredded cheese, if desired.
Enjoy with a glass of Liberty Vineyards & Winery Riesling or Cat Noir wine.
Easy Mexican Dip Con Queso
1 (8 oz.) pkg. cream cheese, softened
1 cup shredded cheddar and pepper jack cheese
1 cup medium chunky salsa
1/2 cup shredded lettuce
2 tsp. fresh chopped cilantro (if desired)
Spread softened cream cheese on a 8 or 9 inch microwave-safe serving plate. Sprinkle the shredded cheese on top. Microwave approximately two minutes or until cheese melts. Top with the chunky salsa, then the shredded lettuce and cilantro. Serve with tortilla chips. Serve with Liberty Vineyards’ Traminette Wine.
Uptown Grilled Cheese Appetizers
enjoy with a glass of Liberty Vineyards Traminette
10 tablespoons unsalted butter
4 tablespoons concord grape seed oil (or vegetable oil)
1 medium shallot, chopped
1 clove garlic, chopped
½ pound sliced mushrooms
salt and pepper to taste
48 slices rye cocktail bread
2 large plum tomatoes, thinly sliced
½ pound extra sharp cheddar, thinly sliced
Heat 1 tablespoon butter and 1 tablespoon oil in medium skillet over medium heat. Sauté shallot and garlic 1 minute. Add mushrooms to mixture, cook until mushrooms are tender (about 5 minutes). Season with salt and pepper.
Assemble sandwiches: take one slice of cocktail bread, top with about 1 tbsp of mushroom mixture and 1 slice of tomato followed by a thin slice of cheddar. Top with a second bread slice. Press together.
In panini grill, large skillet or griddle, heat 3 tablespoons butter and 1 tablespoon oil. Brown sandwiches (if cooking in skillet or griddle, flip sandwiches once). Serve with a dill pickle and Liberty Vineyards Traminette.
Zucchini Mushroom Bisque
enjoy with a glass of Liberty Vineyards Pinot Grigio
2 tablespoons butter
2 cups (about 2) sliced zucchini and/or yellow summer squash
1 cup sliced baby bella mushrooms (or white button mushrooms)
½ cup chopped onion
¼ cup chopped fresh parsley
3 tablespoons butter
3 tablespoons flour
10-3/4 ounces chicken broth
1 C half and half
Dash of pepper
In 3-qt. saucepan melt 2 tablespoons butter. Add zucchini, mushrooms, and onion. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (about 6 to 8 minutes). Meanwhile in 2-quart saucepan, melt 3 tablespoons butter over medium heat; stir in flour until smooth and bubbly (about 1 minute). Add chicken broth; continue cooking, stirring occasionally, until soup in thickened (5 to 7 min.) Stir in half and half, pepper, zucchini/mushroom mixture, and chopped parsley. Continue cooking until heated through (5 to 6 minutes). Enjoy with Liberty’s Pinot Grigio.