Event Pairings and Recipes

Pineapple Cheesecake Dessert Bars

Pairs well with Swedish Hill’s Blanc de Blanc
Served at our 2013 Sparkling & Dessert Wine Pairing Event


red wine

  • 1 ½ cups all purpose flour
  • 1 cup crushed pineapple, drained
  • ¼ cup granulated sugar
  • ½ tsp vanilla
  • ½ cup unsalted butter, softened
  • 1/4 cup white chocolate chips, divided
  • 8 oz cream cheese, room temperature
  • ½ cup chopped macadamia nuts, divided
  • 1 cup powdered sugar
  • ½ cup coconut
  • 1 egg
  • Toasted coconut to garnish
  • ¼ cup granulated sugar
  • White chocolate chips or shaved white chocolate for garnish


Preheat oven to 350 degrees.  Spray a 9 x 13 pan with cooking spray.  Combine flour, ¼ cup sugar and butter until crumbly.  Press into bottom of pan until it is about ½ inch thick.  Bake crust for 10-15 minutes or until edges are brown.  Mix cream cheese and 1 cup powdered sugar until frosting consistency.  Add egg, ¼ cup sugar, crushed pineapple, ½ cup coconut, and vanilla and mix thoroughly. Fold in ¼ cup white chocolate chips and ¼ cup macadamia nuts.  Pour batter on top of crust and bake an additional 15-20 minutes or until set and edges are lightly browned.  Remove from oven and spring with garnishments while arm.  Cool completely before cutting.

Red Velvet Truffle Brownies:

Pairs well with Swedish Hill’s Cynthia Marie Port
Served at the 2013 Sparkling & Dessert Wine Pairing Event


  • 1 Red Velvet Cake Mix
  • 8 oz cream cheese
  • ½ cup butter, melted
  • 1/4 package chocolate bark or ½ cup mini chocolate chips
  • 2 eggs
  • 1 package instant white chocolate pudding
  • 6 T. vegetable oil
  • 1 package chocolate sandwich cookies


Preheat oven to 325 degrees.  Combine cake mix, melted butter, eggs, pudding mix and oil and mix well until thoroughly combined.  Spray a 9 x 13 pan with cooking spray.  Then use your hands to help spread the thick batter into all edges of the pan.  Bake for 20-22 minutes or until toothpick inserted comes out clean.  Crush chocolate cookies in food processor.  Soften cream cheese and mix the cookie mixture and cream cheese together.  When cake layer is completely cooked drop cookie mixture by spoonfuls over cake mixture and spread to cover cake.  Sprinkle mini chocolate chips over top and drizzle chocolate bark over top to adhere mini chocolate chips to mixture.  Cool completely before cutting into squares.


Cajun Corn Maque Choux:

Pairs well with Swedish Hill’s Blue Water Riesling
Served at the 2013 Cayuga Lake Wine Trail’s Mardi Gas Event.


  • 1 small onion
  • 1/4 cup chopped green bell pepper
  • 1 to 2 Tablespoons olive oil
  • 3 cups frozen corn, thawed
  • 2 plum tomatoes, diced
  • 1/4 pound sausage, cooked and diced
  • 1/4 cup chopped green onion tops
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Saute onion and bell pepper in hot oil in a large skillet over medium heat for 8 minutes or until tender. Add corn, tomato, and sausage; cook, stirring often, 15 minutes. Stir in green onions, salt, and pepper; cook 5 minutes.

Taco Soup

Served at the 2012 Cayuga Wine Trail ‘Wine & Herb’ Event.


  • 1 lb ground beef
  • 1 onion, chopped
  • 1 16 oz can chili beans
  • 1 15 oz can kidney beans
  • 1 15 oz can corn
  • 1 8 oz. can tomato sauce
  • 2 14.5 oz cans diced tomatoes
  • 1 4 oz can green chili peppers
  • 1 pkg taco seasoning mix
  • 1 tsp. Cajun belle pepper


In medium skillet cook ground beef until browned, drain. Transfer to large stock pot and combine all other ingredients simmering for 2 hours. Serve with sour cream, grated cheddar cheese and tortilla chips if desired.


Finger Lakes Fondue Recipe

Served at the 2012 Cayuga Lake Wine Trail ‘Say Cheese’ Event by the Muranda Cheece Company


  • 1 clove garlic
  • 1 cup local beer or white wine
  • 2lb. Murabda Cobly Cheese shredded
  • 3 tbls Red Jacket apple cider
  • 2 tabls. all purpose flour, sifted
  • 1/2 tsp. fresh ground nutmeg
  • 1/2 tsp. fresh ground paprika
  • 1/2 tsp. fresh ground pepper


Cubes of bread (day old to be authentic) Rub the garlic clove over the inside of a fondue pot to seasonit. Rub tge garlic clover over the inside of a fondue pot to season it. Pour the wine or beer and apple cider into the wine or heat to a light simmer. Add the shredded cheese and mix well with a wppden spoon. Fold in the flour and seasonings until a good flavor and texture develops. If the mixture is too hard, add more wine or beer. If the mixture is too soft, add more cheece. Guests should dip and stir in a figure 8 to help maintain consistency.


Cajun Style Corn Soup

Served at 2012 Cayuga Wine Trail Mardi Gras Events


  • 4 cups water
  • 6 oz tomato paste
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 2 cups corn
  • 1 Tbsp olive oil
  • ½ onion, chopped
  • 4 cloves garlic, minced
  • ½ pound ground beef


In large pot over medium heat combine water, tomato paste, salt, black pepper, cayenne pepper, peppers and corn. Bring to boil, reduce heat to medium low and allow to simmer at a slow boil for 35 minutes. In large saucepan over medium heat combine oil, onion, garlic and sauté for 3-5 minutes. Add to the simmering soup. In same saucepan over medium heat sauté ground beef for 10 minutes until well browned, drain and add to soup. Stir well and simmer for 10 more minutes. Serve.


Pasta Fagioli Soup

Served at the 2011 Cayuga Lake Wine Trail ‘Holiday Shopping Spree’ Event


  • 1 (29 oz.) can diced tomatoes
  • 2 (14 oz.) cans great Northern beans, undrained
  • 1 (14 oz.) can chopped spinach, drained
  • 2 (14.5 oz.) cans chicken broth
  • 1 (8 oz.) can tomato sauce
  • 3 c. water
  • 1 Tbsp. minced garlic
  • 1 medium onion, chopped
  • 1 lb ground beef, browned and drained
  • 1 Tbsp. dried parsley
  • 1 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried basil
  • 1/2 lb. seashell pasta


In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, onion, ground beef, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.

Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top if desired, and serve.