Recipe courtesy of The Starlite Room, http://www.thestarliteroomelmira.com/
3 oz Glenora Raspberry Spumante
1 oz Finger Lakes Distilling Gin
½ oz Orange Juice
½ oz Cranberry Juice
Splash of Grenadine
Rosemary & Riesling Mulled Wine
1/2 cup water
1/2 cup sugar
2 Tbsp rosemary
1/4 cup honey
2 bottles Finger Lakes Riesling
Simmer (but not boil) the water, sugar, rosemary, and honey for 10 minutes. Add in the wine. Peel the lemons and add in the peels. Let sit for a length of time to seep in the flavors, without boiling. Strain out the larger bits and serve warm.
Finger Lakes Wine Country Eggnog
1 3/4 oz Finger Lakes ruby port
1 3/4 oz Finger Lakes red wine
3 1/2 oz milk
3/4 oz cream
1/2 tsp powdered sugar
1 egg yolk
1 pinch nutmeg
Shake well over ice cubes in a shaker, and strain into a large highball glass over ice cubes. Sprinkle with nutmeg, and serve. Serve in a highball glass.
Warning: these nuts are addictive. The combination of deeply sweet brown sugar and spicy chili powder will keep you coming back for more, and the addition of fresh thyme brightens the whole mixture, making it a worthy partner for a Finger Lakes Riesling. Make sure to serve these warm.
2 cups mixed walnuts, almonds and cashews
2 tablespoons butter
2 teaspoons fresh thyme, roughly chopped
2 tablespoons light brown sugar
1/2 teaspoon chili powder
1/2 teaspoon sea salt
Preheat the oven to 375 degrees. Spread the nuts in a single layer on a baking sheet and bake for 7-8 minutes, until toasted and fragrant. Remove from oven and pour in a mixing bowl. Melt the butter and pour over the nuts. Add the thyme, sugar, chili and sea salt over the mixture and use a spatula to mix everything completely. Serve warm. Note: Feel free to use any combination of nuts you have on hand, or substitute chili powder for cayenne.
Finger Lakes Fondue
Recipe courtesy of Lamoreaux Landing Wine Cellars, http://www.lamoreauxwine.com/
1 tablespoon roasted garlic paste
2 cups Lamoreaux Landing 42 North (click here to buy)
½ lbs. assorted Finger Lakes cheeses, shredded
1 tablespoon fresh local apple cider
2 tablespoon all purpose flour
½ teaspoon freshly ground nutmeg
½ teaspoon smoked paprika
1/2 teaspoon freshly ground pepper
Rub the roasted garlic paste all over the inside of the fondue pot. Pour the wine and apple cider into the pot and slowly head up to a light simmer. Add the shredded cheese and mix well with a wooden spoon. Fold in the flour and seasonings until a good flavor and texture develops. If the mixture is too hard, add more wine. If the mixture is too soft, add more cheese. Guests should dip and stir in a figure-8 to help maintain consistency.
Have a wonderful weekend and stay tuned in the coming weeks to the Finger Lakes Travel Journal for more great holiday tips!