Chronicles of the Long Shot Farm

Mulled Wine for the Holidays

Mulled wine is one of our favorites during the winter holidays.  There are lots of different ways to make this hot winter drink.  All recipes start off with wine to which mulling spices  are added, and the mixture is slowly heated until the flavors blend.  Some recipes use a mixture of wine and cider (or other juice), while others “spike” their wine with brandy or rum.  Often fruits, such as orange slices or cranberries, are added and some people like to sweeten the mixture a bit.

One of our favorite recipes is the less alcoholic version of wine and juice:

  • 1 bottle of red wine (such as Sweet Mountain Mist)
  • 3 cups of apple cider or apple juice  (or 2 cups of apple juice and 1 cup of cranapple juice)
  • 2 cloves
  • 1 cinnamon stick (about 3 inches)

Alternatively, you could substitute two bottles of our Winter Blend wine, which is a blend of Apple wine and Chambourcin wine, and omit the apple cider or juice.

Heat all ingredients in a crock pot – but never let it boil. Start off on the high heat setting until the liquid becomes hot, then turn it to the low or warm setting and let is simmer for about 2 hours.  The cinnamon stick should flatten out as the flavors blend together.  Serve hot and enjoy!

Posted by The Winery at the Long Shot Farm

Harvest 2019

It’s near the end of October and our 2019 grape harvest is done!  This year was so much better than the rainy mess we had in 2018. We harvested 13.5 tons of grapes at the Long Shot Farm, and Zach and Rachel harvested an additional 1.5 tons at Ripplebrook Vineyard.  We had lots of help from our family and friends as we hand-picked 30,000 lbs of grapes!

We harvested the following grape varieties in 2019:

  • Chambourcin
  • Chardonel
  • Concord
  • Corot Noir
  • Niagara
  • Traminette
  • Vidal Blanc

Check out our harvest season video

   Posted by The Long Shot Farm 

Vidal-Alfredo Food Pairing

It is the simple things in life that matter.

This is most certainly true when it comes to Alfredo.  I am not fooled by those jars in the grocery store that pretend to be Alfredo and are white and gooey and plop out of the jar with a sickening Gak sound.   I make my Alfredo as simply as possible with just a handful of ingredients:

  • 1 and 1/2 cup heavy cream
  • 1/4 cup butter
  • pinch of nutmeg
  • 1/2 freshly grated parmesan
  • salt and pepper

Bring the first 3 ingredients to a boil, reduce heat to simmer and let thicken a few minutes.  Add salt and pepper.  Toss with pasta and parmesan.

I like to add in a few vegetables and chicken sometimes.  To pair with the Vidal wine I added asparagus and toasted pine nuts.  A satisfying Friday night meal after a full week.

Posted by Anja Weyant

Wine Bottle Scarf and Hat

Fall is in the air.  School has started and it is cooler in the mornings. I think someone in our neighborhood is already using their fireplace because I swear I can smell the smokey wood fire on the crisp evening air.  AND The Winery is hosting their first wine and knitting/crochet event.  I did not need any more encouragement to get my knitting needles out!

 

 

With no particular plan in mind, I found some yellow yarn – the color of yellow autumn leaves – and knit a scarf for one of my wine bottles.  And then I tried to make a slouch hat to match.  The scarf turned out great…just a simple cable.  The hat…well…looks a little odd but it was still fun.

 

Maybe wine bottles just don’t have the right “face” to pull off a slouch hat.  Perhaps the wine bottle opener does?  Hooray for fall!

Chocolate Swiss Roll

So Duff and I have been watching the Great British Bake Off.  For a while now.  I always look forward to the cake episodes though Duff is not impressed.  He would much rather make bread.  Anyway, I enjoy the episodes about the Swiss Rolls and the fancy Christmas Roulades. I decided that it was time to try my hand at them.  The judges are always fussing over the “perfect” swirl and make it seem like this incredibly difficult task.  They also like to stress that the sponge cake is fatless. Well, I prefer a much more forgiving cake with the added moisture from butter and I think the key to a nice swirl is not over baking your cake.

I settled on a chocolate Swiss roll with a whipped cream filling.  I long ago decided that chocolate and sour cream were a match made in heaven so I added a few spoonfuls of sour cream to the filling.  I then topped the roll with a chocolate ganache.  Straight forward and classic for my first attempt.  I gave this recipe below a go and we were all very happy!

Chocolate Sponge

  • 4 large eggs, separated
  • 1/3 c granulated sugar
  • 1/3 c brown sugar
  • 1/4 C melted butter
  • 1 tablespoon vanilla
  • 1/2 C all-purpose flour
  • 1/4 C cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Vanilla Whipped Cream filling

  • 1 cup heavy cream
  • 3 Tablespoons sugar
  • 1 tsp vanilla
  • 3 Tablespoons sour cream

Ganache Topping

  • 1/2 cup chocolate chips
  • 1/3 cup cream

Preheat oven to 350 degrees F.  Line 12 X 17 inch jelly roll pan with parchment paper and butter paper.  I butter the underside too so the paper sticks to the pan.

Beat egg whites and sugar together on high for 2 to 3 minutes until stiff peaks form.  Set aside.  Blend egg yolks, brown sugar and vanilla for 2 minutes or so until pale. Mix in melted butter

Sift dry ingredients (flour, cocoa powder, baking powder, salt) and add to mixture.

Fold in egg whites.  I use a little at first to help get things started and then fold in larger amounts.

Spread batter into the pan in a thin layer.  Bake 10 minutes or so (mine actually took 9).  The top will gently spring back when touched.

When the cake is finished, allow to cool for a few minutes and then invert it onto a clean dish towel.  I used a dishtowel and a piece of parchment paper on top. Roll from the narrow end and allow the cake to completely cool.

Several hours later, make the whipped cream by beating the cream on high for a few minutes with the sugar and vanilla.  Gently fold in sour cream.

Unroll the cake and spread the filling leaving a 1/2 inch edge. Re-roll the cake sans paper towel.

Make the ganache and pour over top! I usually heat up the cream until barely simmering and then pour over the chocolate.  After a minute or so, stir it up until the completely combined.

Refrigerate for 30 min before slicing in.