COCKTAILS & DREAMS
Courtesy of Black Willow Winery
2 qt. Carafe
1 bottle Black Widow Berry
2 cups crushed ice
6 oz. coconut rum (non-sweet)
3 oz. lime vodka
Stir and serve!
2 cups applesauce
1 cup New York State Apple Cider
1 cup cranberry or orange juice
2 tbsp honey
½ tsp ground nutmeg
½ tsp ground cinnamon
Place all the ingredients in a blender and blend until smooth. Serve immediately or serve chilled.
Makes 2 servings
Ghost Pepper Salsa
6 fresh tomatoes
1 Ghost Pepper
Juice of 1 lime
1 tbsp olive oil
1/2 Red onion
2 – 3 garlic cloves
1 tbsp vinegar
Salt and pepper
Finely chop or process (depending on how chunky you prefer) the tomatoes, onion and garlic. Separately, finely chop the Ghost Pepper wearing gloves. Combine all of the ingredients in a bowl and season with salt and pepper to taste. Chill in the fridge until ready to serve with tortilla chips. Yields 4 – 6 servings.
Gala Apple Slaw
2 cups shredded cabbage
2 medium New York State Gala Apples, unpeeled, cored and diced
1 can (16 oz) crushed pineapple, drained
½ cup fat-free mayonnaise
Mix cabbage, apples and crushed pineapple with mayonnaise in a large bowl. Refrigerate for at least one hour.
Cider Baked Apples
6 New York State Apples (Jonagold, Crispin or Cortland) cored and quartered
1 cup New York State Apple Cider
½ tsp cinnamon
½ cup granola breakfast cereal
Place apples in a casserole dish. Pour cider over apples and lightly sprinkle with cinnamon. Cover casserole and bake at 350 degrees until apples are soft. Sprinkle cereal over the apples immediately before serving so it stays crunchy.
Makes 6 servings
*Remember to shake well before serving and keep cider refrigerated at all times.
2 large New York State McIntosh Apples, peeled, cored and diced
2 tsp butter
½ cup pure New York State Maple Syrup
1/8-cup dark corn syrup or 1/8-cup New York State granulated maple syrup
Dash of salt
Melt butter in a nonstick skilled over medium-high heat. Add apples and sauté until just brown, about 2 to 3 minutes. Add maple and corn syrup, (for maple sugar), to apples and stir gently. Let cook another 2 to three minutes or until mixture thickens. Serve with Apple Pancakes.
Roasted Fish with Caponata
For the caponata:
2 tablespoons olive oil
½ red onion, diced (about 1 cup)
1 medium eggplant, peeled and cut into ½ inch dice
½ teaspoon salt
2 garlic cloves, minced
1 14 ounce can diced tomatoes
1 tablespoon red wine vinegar
For the fish:
2 (6 oz.) portions of halibut, preferably at least 1 inch thick
2 teaspoons olive oil
salt and pepper
To make the caponata, heat olive oil in a large sauté pan over medium heat, then add red onion and cook for five minutes. Add the diced eggplant and sauté for another five minutes, until the eggplant is beginning to soften and brown, then add the salt and garlic. Sauté for one minute and when the garlic is fragrant, add the canned tomatoes. Allow the mixture to simmer, partially covered, for 15-20 minutes, stirring occasionally to make sure it isn’t sticking. Remove from the heat, add the red wine, and more salt if desired. When the mixture has cooled, serve at room temperature.
For the fish, preheat the oven to 450 degrees. Place fish in a small baking dish or on a baking sheet, drizzle with olive oil and season generously with salt and pepper. Roast for 20-24 minutes, or until fish becomes opaque and flakes when pulled apart.
Originally featured in GOOP