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Archive for February, 2009

  • 1 pkg. Buttermilk biscuits
  • 1 T. butter
  • ¼ c. yellow onion, diced
  • ¾ c. spinach, frozen, thawed, drained
  • 2 c. Robert Rothschild Artichoke Dip
  • ½ c. Mozzarella cheese, shredded

 Remove biscuits from containers and separate. Then cut each individual biscuit in half to form 2 biscuit circles. Press biscuit circles into cup recesses of a miniature muffin pan. Melt butter in a medium saute pan. Add onions and saute until slightly translucent. Add spinach and saute for about 1-2 minutes then remove from heat to cool. Place the Artichoke Dip in a medium bowl, add the spinach mixture and cheese and mix well. Spoon mixture into each biscuit cup. Bake in a 375 degree oven for about 12-14 minutes. Serve on a platter. Yields 20 appetizers.

Notes: The subtle flavor of artichoke against aged Romano cheese, baby spinach and garlic is outstanding. Slather on crusty, artisan bread for a decadent bruschetta. Toss with pasta and crumbled feta, or spread on dough for a non-traditional pizza sauce.

Contributor: Robert Rothschild Farm

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Hoppin’ John

Part 1

  • 2 cans Black eyed peas, rinsed and drained
  • ½ Red pepper, finely diced
  • 2 stalks Celery, finely diced
  • ½ c. Cooked rice
  • 2-3 Scallion, thinly sliced
  • ½ pt. Grape tomatoes, cut in half about half a pint
  • Fresh parsley, chopped
  • Salt and pepper to taste
  • Vinaigrette
  • 4 slices Bacon, cooked until crisp

In a medium bowl, combine the black eyed peas, pepper, and celery. Add cooked rice to taste. Stir in scallions, tomatoes and parsley. Combine with vinaigrette until all the ingredients are coated with vinaigrette. (You don’t want it soggy with vinaigrette.) Let stand approximately 2 hours for flavors to meld. When ready to serve garnish with bacon.

Part 2 (Vinaigrette)

  • ¼ c. Red wine vinegar
  • Salt
  • 1 tsp. Fly Creek Cider Mill Dijon mustard
  • 1 clove Garlic, put through press
  • ½ c. olive oil

Place vinegar in cruet or jar with tightly fitting top. Add salt (approximately 1/2 teaspoon) Shake well. Add mustard and garlic into the mixture. Shake well. Add olive oil to taste. Salt and pepper to taste.

Contributor: Barb Potter – Hartwick Librarian & 4H Leader


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  • 1 pkg. “Cugino’s Mama’s Minestrone Soup”
  • 6 c. Water
  • 15 oz Stewed tomatoes
  • 1 can Diced or crushed tomatoes
  • 1 can Corn, Drained
  • 1 can Peas, Drained
  • 1 can Green beans, drained
  • Uncooked Pasta or rice (optional)

Follow package directions on soup; by mixing the water, tomato sauce and soup mix, add tomatoes, corn, peas, beans and mix. If adding pasta or rice, add and mix. Bring to a slow boil and simmer 15 minutes. Stir frequently so soup will not stick.

Note: Tastes just as good warmed up. May be a little thick. If you like a thinner soup just add water. You may use different vegetables for a different taste.

Contributor: Leta Sterling – Fly Creek Cider Mill Team Member


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New Yorkers Invited to Warm Up with New York Food & Beverages.  New York State Agriculture Commissioner Patrick Hooker today announced that fifteen New York farmers and food companies will showcase their locally grown and produced foods and beverages at the 4th Annual New York City Winter Jam this Saturday, February 7, 2009.   From 11:00 am to 4:00 pm in New York City’s East River Park in Manhattan, “Pride of New York” branded foods and beverages will be served in a heated “Warming Hut” and an outdoor farmers’ market.


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The free outdoor family event, hosted by the New York City Department of Parks and Recreation, celebrates winter in New York with world-class snowboarding and winter sports demonstrations, I Love New York winter tourism information, and a sampling of Pride of New York foods and beverages. 

“Branded with the Pride of New York logo for easy identification by consumers, Winter Jam will introduce thousands of New Yorkers to a variety of foods and beverages made in New York and on New York farms,” the Commissioner said.  “We are pleased to once again join this annual winter festival, exposing city residents to the elements of Upstate in both fun and food.  Please join us in the Warming Hut where you can enjoy a hot cup of New York apple cider and taste other delicious locally produced foods and beverages.”

Attendees of Winter Jam can escape the cold in the Pride of New York Warming Hut.  Inside the heated tent, visitors can register for a chance to win a Pride of New York gift basket from Allens Hill Farm (Ontario County), Cooperstown Cookies (Otsego County), Fly Creek Cider Mill (Otsego County), Nelson Farms (Madison County), Keuka Lake Coffee Roasters (Yates County) and other New York farms and businesses. Visitors can also taste first-hand the following products from Pride of New York members from across the State.  The products include:

·       Hot apple cider from Red Jacket Orchards (Ontario County)
·       Cheddar cheese from McCadam Cheese (Franklin County)
·       Empire apples from the New York Apple Association (Monroe County)
·       Maple sugar candies from Pure Catskills/Watershed Agriculture Council (Delaware County)
·       Kefir smoothies from Mountainside Farms/Evolve (Delaware County)
·       Fresh apple slices from Champlain Valley Specialties/Grab Apples (Clinton County)
·       Greek yogurt from Agro-Farma/Chobani (Chenango County)
·       Concord grape juice from Growers’ Co-op Grape Juice Co. and Welch’s (Chautauqua County)
·       Soy milk and soy puddings from ZenSoy (Erie County)
·       Potato chips from Martin Sidor Farms/North Fork Potato Chips (Suffolk County)

Winter Jam will also feature a Pride of New York Farmers’ Market next to the Warming Hut, where attendees can purchase New York State products directly from growers and producers. The local products that will be available for sale include:

·       Apple juice and fruit juice blends from Red Jacket Orchards (Ontario County)
·       Maple and honey products from Remsburger Maple (Dutchess County)
·       Baked goods from Horn of Plenty/Meredith’s (Ulster County)
·       Potato chips from Martin Sidor Farms/North Fork Potato Chips (Suffolk County)

The Pride of New York is the State’s marketing and promotion program that generates interest and demand for New York food and agricultural products. The Program helps farmers and food processors brand their products with the Pride of New York emblem, and encourages retailers, restaurants, and distributors to highlight the New York State products they use and sell by displaying the emblem.

More information about New York City’s Winter Jam in East River Park is available at www.nycgovparks.org/sub_things_to_do/events/winterjam/.  More information on Pride of New York can be found by calling 1-800-554-4501 or visiting www.prideofny.com.

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  • 1 can chicken or veggie broth (can use 2 cans)
  • 1 can Black beans, drained
  • 3 c. Corn (frozen is fine)
  • 12 oz Fly Creek Cider Mill medium salsa
  • 1 can Garbanzo beans (optional)
  • Monterrey Jack cheese
  • White and blue taco chips

Heat broth, beans, corn and salsa. Serve over cubes of cheese and crumbled tacos. *Good with shredded chicken or ground beef for non-vegetarian version.

Note: Quick and delicious. Taste better and better as you reheat it!

Contributors: Roxanne Murray – Modified from Shirley Reese


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  • Fresh String beans
  • 1 Clove Garlic, minced
  • Olive Oil
  • Wine Vinegar
  • Salt & Pepper
  • Fresh Peppermint Leaves

Boil string beans, drain and set aside in a bowl. Add mince garlic, olive oil,vinegar,salt, pepper and quite a few cut up peppermint leaves. Mix gently. Refrigerate and allow to marinate.

Contributors: Peter and Rose Napoli


Online Gift Basket Resources: Buy Fudge, Gourmet Gift Baskets, Create Your Own Christmas Gift Baskets, Buy Fruit Butter Online, Buy Christmas Gift Cards Online


– -> Cooperstown Travel Resources: Hotel Reviews & PicturesThings to Do in CooperstownDreamspark CooperstownCooperstown Travel & TourismCooperstown Events Calendar


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  • 2 tsp. Garlic, minced
  • 1 tsp. Butter
  • 1 T. Olive oil
  • 1 Onion Chopped
  • 1 ½ c. Potatoes, Diced
  • 1 c. Red Pepper diced
  • 1 c. Carrots, diced
  • 1 pkg Knox vegetable soup mix
  • 4 c. Chicken or fish stock
  • 1 Bay leaf
  • ¼ tsp. Fennel Seed
  • ½ tsp. Thyme
  • 1 ½ c. Water
  • Parsley flakes
  • ½ can tomato sauce
  • Salt
  • Pepper
  • 2 Tuna Steaks, cut into large chunks
  • 2 Salmon steaks, cut into large chunks
  • 8 med. Shrimp

Saute garlic, onion, parsley, add potatoes, carrots, red pepper and stock, bring to a boil. Turn into a crock pot. Saute salmon and tuna in a pan with Bay Leaf, fennel, parsley and thyme. Add tomato sauce and sauteed fish to the crock pot. Cook all day, One hour before serving add shrimp. Delicious!!!!!

Contributor: Brenda Michaels – Fly Creek Cider Mill President & CEO


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