Sunday, December 4, 2016

Shawangunk Trail wineries create pasta dishes

Looking for some hearty cold-weather pasta dishes? A trio of Hudson Valley wineries that are members of the Shawangunk Wine Trail have put together selections they are sharing with the public that pair well with both wines and ciders.


Says co-owner Jeremy Kidde of Warwick Valley Winery and Black Dirt Distillery:,  “We are pairing this dish with our Doc’s Original hard apple cider. The cider is a great companion to traditional pub fare such as mac and cheese and even better when the mac and cheese is made with black truffle oil. The effervescence and natural acidity of the cider works to cleanse the palate between bites of this rich, cheesy and savory dish.” Credit: Chef Johnny Castrovillari.

8 ounces elbow macaroni
3 tablespoons butter
3 tablespoons flour
3 1/2 cups milk
1/2 cup diced shallots
3 cloves garlic, chopped
¼ cup Warwick Valley Winery Chardonnay
1 bay leaf
1 teaspoon kosher salt
1 teaspoon black pepper
10 ounces Fontina cheese (grated)
3 ounces Gruyere cheese (grated)
1 ounce Parmesan cheese (grated)
3 tablespoon black truffle butter
1 cup panko bread crumbs
2 tablespoons chopped chives
Black winter truffle oil for drizzling

Preheat oven to 350F.  In large pot of boiling salted water, cook the macaroni to al dente (about 7 minutes). Strain and place on a lightly oiled sheet pan. While the macaroni is cooking, in a separate pot, sweat garlic, shallots and bay leaf. When ready, add Chardonnay and reduce (about 10 minutes). Melt the butter in pot and whisk in the flour. Continue to cook over low heat for 4 minutes, stirring constantly. Add the milk and simmer for 10 minutes. Remove bay leaf.

Turn off the heat and add 3/4 of the aged fontina and all of the other cheeses. Season with salt and black pepper and fold in macaroni. Top with remaining Fontina. Melt the black truffle butter in a sauté pan and toss bread crumbs and chives to coat. Top the macaroni with bread crumb mixture. Bake for 15 minutes. Remove from the oven and let stand for about 5 minutes. Finish with a few drops of black truffle oil and serve.


Says MaryEllen Glorie, “We use a little wine in the salad dressing, which adds a touch of sweetness and brightness in flavor. Some wine in the salad plus some of the same wine in the glass equals a delicious pairing.” They pair the dish with Glorie Farm Winery’s Jumpin Jazz wine.

16-ounce package elbow macaroni, cooked and cooled
1 pound center-cut bacon, cooked and crumbled
1 bunch scallions, chopped
1 Romaine lettuce heart, shredded
2-to 10-ounce package grape tomatoes
1 cup Hellman’s Real Mayonnaise
2 tablespoons white wine vinegar
2 tablespoons Glorie Jumpin Jazz wine
Salt and pepper to taste

Whisk dressing ingredients until smooth. Reserve 1/4 cup dressing. In a large bowl, combine macaroni, bacon, scallions and main portion of dressing, stirring gently to coat. Chill until ready to serve. Immediately prior to serving, slice grape tomatoes in half. Add lettuce, tomatoes and reserved dressing to salad; stir gently to coat.


Says Tiffany Robibero, “The pasta is light and fresh, which complements our crisp dry Riesling.”

1/2 cup olive oil
3 to 4 cloves minced garlic
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped basil
1 container grape tomatoes
1 container drained bocconcini (egg-sized mozzarella)
1 pound mini rigatoni pasta
Salt and pepper to taste

Put olive oil in a container with the minced garlic and let sit overnight; do not refrigerate. Boil the rigatoni. When done, put olive oil mixture in a large bowl and mix until all the pasta is coated. Season with salt and pepper to taste, toss in washed grape tomatoes, bocconcini and mix. Finish with the fresh chopped parsley and basil. Serve at room temperature.

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