Seneca Lake Wine Trail Presents

Favorite Holiday Recipes

There is no shortage of great wine around the Seneca Lake Wine Trail. In addition to being stellar winemakers, our wineries are also equally passionate about great food. We’ve gathered a few of their favorite recipes (and how could we resist wine pairing recommendations to go along) to share with you this holiday season. Which will you make first?

Gibbs Family Pork and Sauerkraut with Spaetzles

Mike Gibbs, winemaker at Toast Winery, which he co-owns with his wife Jayne shares, “In the Gibbs household we make Pork and Sauerkraut with homemade spaetzles every year on New Year’s Day to bring good luck throughout the New Year! I work in the kitchen for hours  but it’s so worth it in the end! What do we pair with this German specialty? A Dry Riesling of course!” Mike adds, It’s a great meal with great wine and so they say, great luck all year long.”

Recipe: (serves four – multiply as needed)

In a large pot – add:

  • 1 bag of Sauerkraut
  • 48 oz of water
  • 4 boneless thick and center cut pork loin chops

Boil and then cover and simmer on low for three hours. With 45 mins to go add three pounds of peeled and chopped potatoes

For the Spaetzle:

In a bowl, hand mix:

  • 3 cups of flour
  • 1 tsp salt
  • 1 cup of water
  • 6 – 7 large eggs

Boil a pot of water – spoon some batter (it will be runny) onto a cutting board and with a butter knife “cut/slide” about a teaspoon worth of batter into the boiling water – repeat until finished and spaetzels have boiled 8 – 9 mins.  You may need to repeat this part – you can reuse the water.

Using a slotted spoon – scoop out the spaetzels into a strainer and run cold water over them

Using a frying pan, heat about a 1/2 inch of canola oil, add spaetzels to cover just a single layer, when they start to turn golden flip and once golden brown scoop out to a container with paper towel in the bottom.  Repeat until finished.

Serve in soup bowls:  add a layer of spaetzel, the pork, sauerkraut, potatoes and some broth. 

Suggested Wine Pairing: Toast Winery Barrel Aged Dry Riesling

Dill Family Florentine Steak

Jeff Dill, owner and winemaker at J.R. Dill Winery shares, “Our family makes this recipe every year for Christmas Eve. It is a great presentation with standing the porterhouse on end and then you’re able to shave from the strip side or tenderloin side.  Everyone loves it because the outer later is more well done and the inner layer is along is usually about medium rare.”


  • 1 cup balsamic vinegar
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped rosemary
  • One 4-5-pound porterhouse steak, about 4-6 inches thick
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground pepper


  1. In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times. Put in bowl, in case bag gets cut on bone.
  2. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over high heat until nicely charred on the top and bottom, about 5-7 minutes per side.
  3. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer(or use your oven to finish roasting).  Until internal temp on small side is 125 degrees.
  4. Transfer the steak to a carving board and let rest for 10 minutes.

Suggested wine pairing: J.R. Dill Cabernet Sauvignon, Cab Sauv./Cab Franc Blend, or Three Barrel Blend

Meg Cecere’s Artichoke Dip

From Jackie Cecere Jones at Ventosa Vineyards, “Our favorite recipe for get-togethers is my mom’s artichoke dip. She got the recipe from a friend decades ago and makes it for everything…improved with a bit more garlic added! It’s been handed down to kids and extended family. Everyone asks us all for the recipe. The crusty top and garlic kick make it a crowd-pleaser at every event. It couldn’t be quicker or easier.”

Meg Cecere’s Artichoke Dip:

  • 1 can of artichokes (must be non-marinated)
  • 1 cup parmesan cheese (grated or shredded)
  • 1 cup mayo
  • 10 cloves of garlic (finely chopped)


Mix and bake at 350F for about 20-25 minutes until bubbly and crusty on the top. Serve with Triscuits or your preferred cracker. Garnish ideas: set aside 3-4 pieces of artichoke to set in the center of dish, center a few jalapeno slices, or garnish with parsley.

Suggested wine pairing: Ventosa Vineyards Tocai Friulano

Spicy Shrimp & Andouille Sausage Stuffed Mirliton

Jourdan Dyer is the Marketing Coordinator at Glenora Wine Cellars. She is from New Orleans and shared this family favorite with us. “In New Orleans, Réveillon is a holiday celebration with deep roots in French and Creole heritage, and it involves indulging in elaborate, multi-course dinners on Christmas Eve. Unlike other cultures that might reserve their grandest festivities for Christmas Day itself, Réveillon emphasizes the anticipation and excitement leading up to the stroke of midnight. Usually eagerly anticipated following midnight mass, (considered the reward, even) families and friends come together for a lavish feast, combining a sort of late-night brunch meets traditional holiday creole fare. From Wikipedia: Its name descends from the word réveil (meaning “waking”), because participation involves staying awake.

“After spending years asleep in church at midnight, this featured dish was one we always looked forward to getting home to. The sweetness from the Chayote/Mirliton paired with the spicy andouille sausage and shrimp mixture makes for a perfect bite. To be honest, it wasn’t until I moved to New York that I found out this pear-shaped squash was called “Chayote” – we know them as Mirliton in Louisiana. (As we move farther into the swamp and down the bayou, fewer syllables are spoken. Cajuns say: “Meh-lay-taw”.) This is always a staple at our holiday table that we are elevating to new heights now that we live in New York.”

Image: Fine from Vine,

Spicy Shrimp & Andouille Sausage Stuffed Mirliton Recipe

Jourdan’s Local Recommendations: Andouille from Bostrom Farms – Stanley, NY and Chayote/Mirliton & Frozen Shrimp from Wegman’s

  • 3 mirlitons, boiled, cut in half and seeded
  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 teaspoon minced garlic (Measure with your heart!)
  • 1/2 pound large shrimp, peeled, deveined and each cut into 3 pieces
  • 1/2 pound Andouille Sausage cut into ½’ slices (can substitute with Ham)
  • Chicken or Seafood Stock
  • 1/2 cup dried fine bread crumbs
  • 2 tablespoons finely chopped parsley
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish


Preheat the oven to 350 degrees F. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell “boat” shape. Reserve the removed pulp. In a sauté pan, heat the olive oil. Cut the sausage in ½” slices and pan fry over medium heat 6-9 minutes. Sauté the garlic, onions, peppers, and celery until soft. Season with salt and pepper. Add the shrimp and cook until pink. Add breadcrumbs and reserved pulp. Stir in the cheese, and parsley. Using the stock, adjust the mixture until it reaches the consistency of stuffing. Remove from the heat. Overfill each mirliton shell with the mixture. Bake for 45 minutes. Place the stuffed mirlitons on a platter. Top with Cheese. Garnish with a lemon slice.

Suggested Wine Pairing: Glenora Wine Cellar’s Dry Riesling, Unoaked Chardonnay, or Cabernet Franc Dry Rose

Aunt Jackie’s Perfect Eggplant Parmesan

Liz Leidenfrost from Leidenfrost Vineyards shares, “My Aunt Jackie’s perfect Eggplant Parmesan recipe is a staple at all of our family holiday events. Not only because there are a lot of Italians in our family but also lots of vegetarians, including my dad and the winery owner, John Leidenfrost!”

Sauce Ingredients

  • 1 large can of crushed, organic tomatoes
  • 1 large garlic clove
  • 1 small onion
  • spring of fresh basil or 1/2 tsp dried Italian herb blend
  • olive oil

Eggplant Parm Ingredients

  • 1 eggplant
  • 3 eggs (beaten)
  • 1 1/2 cups seasoned breadcrumbs
  • 4 cheese blend
  • 1 tsp salt
  • olive oil


  1. Skin eggplant and cut into 1/4 inch circles.
  2. Place skinned eggplant slices on a paper towel and lightly salt them. Leave overnight or at least 3 hours.
  3. Make the sauce: in olive oil – saute onion and garlic until soft-translucent. Then add tomatoes and herbs, cook on low heat for 1 hour.
  4. Preheat the oven to 500 degrees F.
  5. Drizzle olive oil on a large cookie sheet.
  6. Dip each eggplant slice into the beaten eggs, then the breadcrumbs. Place eggplant slices onto the cookie sheet.
  7. Bake on the middle rack until one side is brown. Flip eggplant slices and repeat. Once finished, reduce the oven to 350 degrees F.
  8. In a 13 x 9 baking dish, layer the cooked eggplant slices, sauces, and cheese.
  9. Bake uncovered at 350 degrees F for 45 minutes.

Wine Pairing Suggestion: Leidenfrost Vineyards Cabernet Franc

Danish Crescent Rolls

Ginny Martin, one of the owners from Idol Ridge Winery, shared this family recipe that has been passed on from her Danish grandmother born in Copenhagen.


  • 2 cups scalded milk (cooled)
  • 1 cup sugar
  • 2 yeast packets dissolved in 1/4 cup of warm water
  • 7 cups flour (separate into 3 cups and 4 cups)
  • 4 eggs (beaten)
  • 1 tsp salt
  • 1 cup melted butter


In a large mixing bowl, combine 2 cups scalded milk (cooled) and 1 cup sugar. Add the yeast and 3 cups of flour. Mix to combine and let rise for 45 minutes.

Add eggs, salt, melted butter, and 4 remaining cups of flour. Cover and let rise for a half-hour or until doubles in size.

Roll out dough to form a circular shape, about a 1/4 in thick. Cut into triangles and roll.

Bake at 350F degrees for about 10-12 minutes or until golden brown

Wine Pairing Suggestion: Idol Ridge 2018 Chardonnay

Grandma Margery’s Broccoli Salad

Katharine Warner, the Marketing Coordinator at Three Brothers Wineries and Estates shared her grandmother’s Broccoli Salad recipe with us. She said it’s a family favorite around the holidays and they like to pair it with Three Brothers Sparkling Chardonnay.

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