Destination New York
Destination New York
Potato Knish
Paired with Fleur de Lis Pinot Gris
Makes 20
Knish Dough
1/3 C Canola Oil
5 Large Eggs, Beaten
1 tsp salt
2/3 C Water
1 drop yellow food coloring
1 # AP Flour
Potato Filling
6 Large Yukon Gold Potatoes, Peeled, cooked, and mashed or grinded
¼ C butter
1 # Onions
2 Large Eggs, Beaten
1 Cube Chicken Bouillon, ground into dust
Salt and Pepper to Taste
Preparation
- To make the knish dough, mix the oil, eggs, salt, water and food coloring. Add flour until a rollable dough is achieved.
- Divide dough, and let rest for 15 minutes.
- Prepare potato mixture by mixing all ingredients together.
- Heat oven to 350 degrees. Roll dough to ¼ “ thickness. Using a pizza cutter, cut dough into squares, and brush with 1 beaten egg with 1 teaspoon of water. Place potato mixture in center and fold and press together.
- Place on a parchment lined baking pan and brush with egg wash. Cook until golden brown on top and bottom. Serve warm. Can also have meat added.
Waldorf Salad
Paired with Elk River Riesling
Yields 4 servings
Ingredients:
½ C Walnut Halves
½ C Plain Yogurt
2 Tbsp Mayonnaise
2 Tbsp minced flat leaf parsley
1 tsp Honey
½ Lemon Zest, finely grated
Fresh Ground Pepper, to taste
2 Large Crisp Apples, of choice
2 Ribs Celery w/ leaves, sliced into ½” thick pieces, leaves chopped
¼ C Golden Raisins
½ Lemon, juiced
1 head Boston Lettuce
- Preheat the oven to 350 degrees, spread nuts on baking sheet, toast for 8-10 minutes. Cool and break into pieces.
- Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
- Halve, core and cut the apples into ¾ “ pieces, leaving the skin on. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice. Toss with dressing. Refrigerate.
- When ready to serve, toss walnuts into salad, arrange on lettuce leaves.
Manhattan Clam Chowder
Paired with True North
Yields 4 servings
Ingredients:
2 Slices Bacon, cut into ½ “ squares
1/3 C chopped Onions
3 Tbsp diced Green Pepper
3 Tbsp diced Celery
2/3 C diced peeled Potato
1 8oz Clam Juice
1 C canned diced tomato, including juice
1 ½ dozen small hard shelled clams(1 ½ to 2” in diameter; 2 # total), scrubbed well
2 Tbsp chopped flat leaf Parsley
- Cook bacon in a 2-3 quart heavy saucepan over moderate heat stirring until golden, about 5 minutes.
- Reduce heat to moderately low, then add onions, bell pepper, and celery and cook, stirring, until softened, about 5 minutes.
- Stir in potato, clam juice, and tomatoes(with juice) and simmer covered, 10 minutes.
- Stir in clams and simmer, covered, stirring occasionally, until clams are open wide, 8-10 minutes. (Discard any clams that have not opened) Remove pan from heat.
- Remove most of the clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish)
- Stir in parsley, salt and pepper to taste.
Lobster Newburg
Paired with Charterboat Chick’s Cab Sauvignon
Serves 6 servings
Ingredients:
3 # Lobster Meat
½ stick (¼ cup) Unsalted Butter
2 Tbsp plus 1 tsp Marsala
3 Tbsp plus 1 tsp Brandy
1 ½ C Heavy Cream
¼ tsp fresh grated nutmeg
Cayenne pepper to taste
4 Large Egg Yolks, beaten well
Toast points as an accompaniment
- Cut Lobster meat into ½” pieces.
- In a heavy saucepan cook lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes.
- Add 2 Tbsp of Sherry and 3 Tbsp of the Brandy and cook mixture, stirring, for 2 minutes.
- Transfer the lobster meat with a slotted spoon to a bowl.
- Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup.
- Reduce the heat to low and stir in the remaining 1 tsp Sherry, the remaining 1 tsp Brandy, the nutmeg, the cayenne pepper, and salt to taste.
- Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140 degrees, and cook it 3 minutes more.
- Stir in lobster meat and serve over butter toast points.
New York Style Cheesecake
Paired with Message in a Bottle
16 Pieces
Ingredients:
32 oz Cream Cheese
16 oz Sour Cream
¼ # Unsalted Butter
2 C Sugar
1 tsp Vanilla
1 Tbsp Lemon Juice
4 Eggs
2 Tablespoons Corn Starch
- Place all ingredients on counter and leave there until they get room temperature.
- In a mixer, or large mixing bowl, cream-cream cheese and sugar and butter.
- Add sour cream, vanilla, and lemon juice.
- Beat eggs one at a time and add to mixture.
- Baking in a spring form pan, in a water bath at 350 degrees until firm.
- Turn off oven and leave cake in for 1 hour with door open.
- Take out, and leave on countertop for 2 hours.
- Refrigerate for at least 6 hours before serving.
