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Picnic Coleslaw

Part 1

  • 1 Bag Angel hair coeslaw cabbage
  • 4 slices Bacon; cooked and crumbled
  • 1 c. Sunflower seeds
  • ½ tsp. Garlic powder
  • ½ tsp. Onion powder
  • 2 firm apples; Jonagold, Crispin, Empire

Combine cabbage, bacon, sunflower seeds, garlic powder, onion powder and apples together in large bowl.

Part 2 (dressing)

  • ½ c. Sugar
  • ½ c. Cider vinegar
  • ½ c. Mayonnaise

Combine sugar and cider vinegar together in small bowl; whisk in mayonnaise. Pour over coleslaw. Refrigerate 1 hour before serving.

Contributor: Francine Hoffman – Bill’s Sister

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Mandarin Orange Salad

Part 1

  • 1 lg. Pkg of orange Jello
  • 1 sm. Can frozen oranges juice concentrate
  • 2 sm. Cans mandarin oranges
  • 1 Can crushed unsweetened pineapples

Dissolve Jello in boiling water, following directions on package. Add oranges and pineapple. stir well and pour into 9 x 13″ glass or corning ware pan. Refrigerate until ready to use.

Part 2

  • ½ pt. Heavy cream
  • 1 sm. Pkg. Instant lemon pudding mix.
  • 1 c. Cold milk

Whip cream -set aside. Mix milk and pudding, let thicken a few minutes. Fold in whipped topping and pudding together and spread on top of Jello. Serve

Contributor: Doi Rathbun


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School on Wheels rolls on for its 7th year

The Fly Creek Cider Mill & Orchard will host its 7th Annual “School on Wheels” tour March 28, 2009. Each year the Mill welcomes team members, customers and friends of the Mill to participate in an educational trip to gain retail and merchandising knowledge from selected areas. This year’s highlight stop will be the New York Wine and Culinary Center in Canandaigua for a tour, wine tasting and gourmet luncheon. The Center’s mission is to engage, excite and inspire the people of New York State and the world about New York wine and food. Pride of New York growers and processors are showcased in engaging exhibits and displays. Additional tour stops will feature tastings at Swedish Hill Winery and Montezuma Winery, and then an apple stop at Red Jacket Orchards. The tour will end with gaming at the Turning Stone Casino in Verona.

“We have been all over the northeast with these educational spring trips. It will be fun to extend our knowledge about the culinary and wine delights that Upstate New York has to offer”, says Bill Michaels, co-owner of the Mill. “We discuss what we have seen and tasted, sharing thoughts on how to incorporate ideas into the Mill’s merchandising and marketing mix.”

The tour is open to the public and seating is limited. The day trip will depart from the Mill at 7:00 am and return around 11:00 pm. The cost is $89 per person with no extra charge for all the fun to be had. Parking at the Mill is free. To reserve a space on this trip call Lin Molloy (607) 547-9692 ext. 113 or visit the Mill’s website at http://www.flycreekcidermill.com for tour registration forms.

For more information contact:
H. William (Bill) Michaels
Fly Creek Cider Mill & Orchard, Inc. (r)
288 Goose Street
Fly Creek, NY 13337
(P) 607-547-9692
(F) 607-547-2826
http://www.flycreekcidermill.com
bill@flycreekcidermill.com

Artichoke Spinach Cups

  • 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

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.


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


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.