Saturday, November 24, 2007

by Dylan and Dawson

Dylan: I liked when we went to the Albany Valleycats game. It was the best time. We had cotton candy.

Dawson: My favorite part of the smash up derby was that we came in fifth place. I also liked the cotton candy.

Dylan and Dawson: Bottling. This is our favorite part of the winery.
Dawson: I liked the oxen at the Austerlitz Blueberry Festival. It was funny when they went to the bathroom.

Dylan: I liked the water fall. It was nice and cold on hot days. It felt good.

This 2005 Cabernet Franc is a elegant, medium-bodied red, with lots of lovely fruit and a dry, exquisite finish. Aged 8 months in French oak. A great red for poultry, pork, beef, and pasta dishes.

This 2005 Merlot is a big bodied red wine. Berries and vanilla come through on the nose. It spent 18 months on French oak. It's loaded with dark fruit up front and finishes dry with great acidity. Excellent with big roasts, steak, spicy pasta dishes. Would go great with some aged Parmesan cheese.

Thursday, November 22, 2007

Make Your Own Holiday Basket

November 23, 24, 25

Hours: Friday12-5pm, Saturday 11-5pm, Sunday12-5pm

Make your own gift holiday wine and maple syrup gift baskets! Choose from dozens of items, and have them beautifully packaged and wrapped. Prices start from $15.00. Perfect for the holiday season. Foods and treats also available. Great fun and great savings!

Sunday, November 18, 2007


We had the bread and cheese event yesterday. It was a great success with a record number of visitors, who enjoyed artisnal breads from Bread Alone, Our Daily Bread, and the baker from Camp Hill. Special thanks to Matt and Doug who represented Hawthorne Valley....and thanks to Coach Farms who was represented by several sales people (Abby and Andrea) who made he trip to visit the winery and event. Also thanks to the Old Chatham folks who got me their promotional video which was great!

Here's some more info:
Bread Alone
Boiceville, New York (headquarters)Route 28Boiceville, NY 12412Telephone: 845-657-3328Toll - Free: 800-769-3328 • Map

Woodstock, New York22 Mill Hill RoadWoodstock, NY 12498Telephone: 845-679-2108 • Map

Rhinebeck, New York45 E. Market StreetRhinebeck, NY 12572Telephone: 845-876-3108 • Map

Our Daily Bread
54 Main Street
Chatham, NY 12037

Monday, November 12, 2007

NOVEMBER 17, 2007

Below re the logos of the four creameries that will be featured in our promotion. We will be featuring at least 11 cheeses. We do hope you'll come amd join us.


(Due to a technical difficulty, these recipes were posted late.)

The following dishes were prepared for the Sweet & Savory Tasting Event at the Hudson-Chatham Winery on Saturday, November 10. The recipes are adapted from the Maple Syrup Cookbook by Ken Haedrich – a book that’s chock full of great maple syrup recipes for all courses. Enjoy!

Sweet & Spicy Sausage
3 lbs merguez (or hot Italian) sausage
1 lb apples, diced (peeled or with skin on)
4 oz butter
1 ½ cups maple syrup (or to taste)
8 oz crushed pecans
Remove the casing from the sausage if there is one. Sear and cook the sausage in a frying pan, breaking it up into bite-sized bits, not crumbles. Add diced apples and butter. Add maple syrup and pecans. Cook for 10 minutes on low. Serve hot on toasted slices of French bread, add to a stuffing recipe, or serve over pasta.

Sweet Potato & Bacon Bisque
4 c peeled, diced sweet potatoes
4 c water
6 slices bacon
1 small onion, minced
1 ½ c light cream or milk
1 t salt, or to taste
¼ c pure maple syrup
¼ t cinnamon
Boil diced sweet potatoes until tender. Sauté bacon until crisp. Use 3 T of the bacon fat to sauté the onion. Puree the potatoes and cooking water in a blender. When pureed, stir in the sautéed onion, cream, salt, syrup, and cinnamon. Crumble and add bacon when serving.

Green Bean Salad
3 c green beans
1 small red onion, thinly sliced
½ c chopped red pepper
1 rib celery, finely chopped
1 T capers
Snip the ends off of the green beans. Steam until parboiled (slightly crisp). Combine cooked beans and other ingredients in a bowl and dress with your favorite vinaigrette. This versatile salad complements many types of vinaigrettes.

Tawny Maple Cheesecake
1 graham cracker pie crust
¾ c maple syrup
¼ c cold heavy cream
24 oz cream cheese
3 eggs, room temp
1 ½ c sour cream, room temp
1 ½ t vanilla
Preheat the oven to 350˚. Bring the maple syrup to a boil. Let it boil for 3 minutes, stirring every so often, then remove from heat and gently stir in the cream. Scrape the maple/cream mixture into a bowl and refrigerate. Cream the cream cheese until light and fluffy. Add 4 T sugar, then add the eggs one at a time. When maple/cream is cool, gradually beat it into the cream cheese. Finally, mix in the sour cream and vanilla. Fill the crust and bake 1 hour. Transfer to a wire rack to cool. When cool, transfer to the refrigerator and let chill for at least 6 hours.