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2 Tbsp. StonyBrook Roasted Pumpkin Seed oil
30 cloves M&V Garlic Farms- Music Garlic Cloves (approx.. 3 heads)
½ Medium Sweet onion, small diced
1 c. Roasted bell pepper, cut into strips
5 Pickled Jalapenos, roughly chopped
3 Tbsp. Chives, finely chopped
1 c. Knapp Pasta White Wine
4 ears Sweet corn kernels, taken off cob
1 c. Parmesan Cheese
1 ½ qts. Heavy Cream
1 ½ tsp. Grapevine Smoked Seneca Salt
1 c. Sour Cream
In a large saucepot, over medium high heat, heat oil. Add diced onion and sautee until translucent and fragrant. Add garlic and stir in roasted pepper strips. Deglaze with Pasta White wine and bring to a simmer, stirring frequently. Add pickled jalapenos, sweet corn, smoked salt, heavy cream and chives to pot and bring to a slow simmer. Once simmering, using an immersion blender, slowly pulse and puree soup to a smooth consistency. Bring to a boil and using immersion blender, add in parmesan cheese. Soup will start to thicken and should simmer for 2-3 minutes. Stir bottom of pot frequently to prevent soup from scorching throughout preparation. Enjoy topped with StonyBrook’s Pepitas, sour cream or crème fraiche. This soup pairs well with Knapp’s Pasta White, Seyval Blanc, or Sangiovese wines. Enjoy!
1 gallon Red Jacket Apple Cider
4 cinnamon sticks broken
1 tsp. ground nutmeg
1/4 c. Unsulfured Molasses
1/4 c. Light brown sugar
1 bottle Knapp Brandy
In a large pot add all ingredients except for Brandy and bring to a slow simmer over moderately high heat, stirring occasionally. Turn down heat to low and let spices steep for 20-30 minutes. Turn off heat and strain apple cider through a fine mesh sieve.Let cool slightly, but keep warm.
Ratios- 5 oz. spiced apple cider and 1 oz. Knapp Brandy
Drink is served well in a Brandy snifter with a spiced sugar rim and an apple slice garnish, or in your favorite coffee mug with a dollop of fresh whipped cream and a sprinkle of freshly grated nutmeg.
1.5 quarts Heavy cream
2 – 20 oz. cans Roasted peppers, drained
4 Tbsp. Garlic finely minced
3 Tbsp. Olive oil
1 Tbsp. Dill (dry)
1.5 c. Seyval Blanc wine
¼ c. Shallots finely minced
1 c. Grated Parmesan cheese
1 Tsp. White pepper
To taste. Kosher salt
4 Tbs. butter
3/4 cup flour (for the roux)
Start by melting butter over medium heat until simmering. Slowly add in flour and stir with a wooden spoon. Cook the roux until you can smell a slight “nuttiness”. At this point it will be a slight tan color and look a little like a pancake in the pan. Set this aside.
In a food processor, puree the roasted red peppers, dill and 1 cup of the seyval blanc wine until smooth. Set aside. In a large (4qt.) pot, heat oil over medium high heat. Add garlic and shallots and sweat 3 minutes. Deglaze the pan with the remaining Seyval Blanc. Add red pepper mixture and heat until simmering. Add white pepper and Kosher salt. Let simmer for about 2 minutes. Add Heavy cream and let the ingredients heat until a rapid simmer. Stir frequently to prevent scorch. Add roux a little at a time, stirring constantly. Be sure to incorporate the roux thoroughly. Incorporate grated parmesan and continue to stir. Bring to a light boil for 4-5 minutes and remove from heat. Serve with crème fraiche or sour cream.