2022 NYS Ice Wine & Culinary Festival

The Recipes

Below are all of the Ice Wine inspired & infused recipes created by Chef Autumn Geer & RIT Catering.  Thank you to everyone who attended the 2021 Ice Wine Experience!

Home-Made Pastrami (Beef Brisket) (Brine/Cure)

Ingredients:

The Cure

· 1 Beef Brisket (A flat or trimmed version)

· 2 TBS Pickling Spice

· 1 Gallon Cold Water

· 1 Heaping Tablespoon Curing salt #1

· 3/4 cup Coarse Kosher Salt

· 1/2 cup Dark Brown Sugar

Instructions:

Trim the Brisket

1. Trim all of the fat from the larger point end and to at least 1/4 inch or less on the flat end, leaving a thin even layer of fat on the brisket.

Make the Brine

1. Add curing salt, coarse kosher salt, and brown sugar to the water and stir until dissolved

2. Heat a sauté pan over high heat, add pickling spices to the pan and toast. Move the pan back and forth so you don’t burn the spices, this should take about a minute or until you smell their aroma, add to brine mixture.

Begin the Cure

1. Place the brisket into a large food-safe plastic, glass or non-reactive container. Pour brine over the brisket.

2. If necessary, weigh the meat down with plates and/or a zip top bag filled with water to keep the brisket submerged.

3. Cover the container and place in the fridge.

The Wait

1. Keep the brining brisket in the fridge for 6-10 days flipping the brisket every day to ensure an even brine/curing. Remove brisket from brine after 6-10 days, pat dry and season with dry rub (see below)

Pastrami Rub

Ingredients:

· 1 cup coarsely ground black pepper

· 1/2 cup coriander powder

· 1/3 cup mustard powder

· 1/4 cup brown sugar

· 1/4 cup paprika

· 1/2 cup garlic powder

· 1/2 cup onion powder

Instructions:

1. Combine all ingredients in bowl until blended evenly.

2. Save the excess rub for future use, in an airtight container.

Smoking the Pastrami

Instructions:

Rinsing the Brine

1. Rinse the brisket well under cold water.

Time to Season

1. Evenly season all sides of the brisket, pressing the seasoning into the meat so it sticks.

Smoking

1. Preheat smoker to 225 degrees, place the brisket in the smoker and let it cook until it reaches 165 degrees.

2. Place brisket in pan and cover with foil or UN-WAXED butcher paper and foil. Continue cooking until the brisket reaches about 200 degrees.

3. The brisket is finished cooking when a probe inserted in the thickest part gives no resistance and is 200 degrees.

Finish and Taste

1. Rest the brisket covered for at least 1 hour then slice across the grain and serve.

2. If serving cold, let rest, then fully cool down before slicing.

3. Enjoy as is or on your favorite bread, with your choice of sides and condiments.

Ice Wine Slaw Dressing

Ingredients:

· 1 cup mayonnaise

· 2 tablespoons sugar

· 2 tablespoons cider vinegar

· 2 teaspoons black pepper

· 1/2 teaspoon salt

· 1/4 teaspoon dry mustard

· 1/8 teaspoon celery seed

· 1 Tablespoon Ice wine

Instructions:

1. Add all ingredients in a bowl and whisk together well.

2. Chill and its ready to mix with your favorite slaw.

 

Ice Wine Pickles

Ingredients:

· 1/2 medium cucumber (peeled, sliced very thin)

· 1/2 medium white onion (peeled, sliced very thin)

· 6 garlic cloves

· 2 teaspoons whole peppercorns

· 2 teaspoons mustard seeds

· 1 teaspoons red pepper flakes

· 4 sprigs of dill

· 1 tablespoon salt

· 1 cup apple cider vinegar

· 1 cup of water

· 1/4 cup of ice wine

· 2 tablespoons brown sugar

Instructions:

1. Place sliced cucumbers, onion, peppercorns, pepper flakes, dill and mustard seeds in a glass jar or bowl.

2. In a medium sauce pan bring the vinegar, water, salt, garlic, ice wine and sugar to a boil.

3. Lower the heat to a simmer and stir until salt and brown sugar dissolves completely.

4. Gently pour the hot liquid over the cucumber and onion mixture, making sure the vegetables are fully submerged

5. Cool, cover, and store in refrigerator until ready to use.

 

Ice Wine Caramelized Onion Mustard

Ingredients:

· 3 cups diced onion

· 3 tablespoon chopped garlic

· 1/2 tablespoon salt/pepper mix

· 1/4 stick butter

· 3 sprigs of thyme

· 1 ½ cups ice wine

· 2 tablespoon whole grain mustard

· 2 cups of yellow mustard

Instructions:

1. Start by cooking down the onions in a sauce pan with butter, garlic, and thyme.

2. Once onions begin to become golden brown and caramelized, add ice wine, let reduce until fully absorbed into onions.

3. Remove onions from pan and cool down.

4. Once cool, put onions into blender with both mustards and puree until smooth.

5. Mustard is ready to enjoy, keep refrigerated.

---

Peach Ice Wine Vinaigrette

Ingredients:

· 15 ounces of peach puree

· 1/4 cup vegetable oil

· 1/4 cup olive oil

· 1/4 cup raw apple cider vinegar

· 1/4 teaspoon cinnamon

· 1/4 teaspoon nutmeg

· 3 garlic cloves

· 2 sprigs of thyme (picked)

· 1 Tablespoon Honey

· 1 Tablespoon Ice Wine

· 1 ½ tablespoons of Dijon mustard

· Salt and Pepper to taste

Instructions:

1. Add peach puree, vinegar, cinnamon, nutmeg, garlic, thyme, honey, ice wine, and Dijon mustard to blender and blend until smooth.

2. With blender running on low/medium speed, drizzle in both oils SLOWLY to emulsify. Add salt and pepper to taste

3. Let dressing chill and enjoy with your favorite salad.

---

Caramelized Onion & Bacon Ice Wine Potato Salad

Ingredients:

· 3 lbs. Potatoes (Cut bite sized)

· 1/2 cup Ice wine

· 12 oz. of mayo

· 8 oz. of sour cream

· 1 Tablespoon Dijon mustard

· 1 ½ cups diced raw bacon

· 1 medium onion

· 1 cup diced red bell pepper

· 1/2 cup scallions

· 1 tablespoon season salt

· 1 teaspoon black pepper

· 1 tablespoon granulated garlic

Directions:

1. Julienne onion and caramelize until golden brown, add Ice wine let reduce until fully absorbed, cool and set aside.

2. Steam or boil potatoes until knife tender. Cool and set aside.

3. Render bacon pieces off until crispy, set aside and let cool.

4. In a bowl combine, mayo, Dijon, sour cream and spices, mix well.

5. In separate bowl add potatoes, caramelized onions, bacon pieces, half of the scallions, and mayo mixture, combine everything together thoroughly.

6. Potato salad is ready to serve, garnish with remaining scallions.

---

Chilled Ice Wine Cucumber & Dill Soup

Ingredients:

· 2 cups sour cream

· 2 cups plain Greek yogurt(nonfat)

· 1 shallot minced

· 1 clove of garlic minced

· 1/4 teaspoon ground cumin

· Juice of 1 lime

· 1 Tablespoon fresh chopped dill

· kosher salt and pepper to taste

· 1/4 cup ice wine

Instructions:

1. Lay sliced cucumber on cookie sheet layered lined with paper towel. Salt cucumbers liberally, let them “sweat”, about 20 minutes to release excess moisture.

2. In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.

3. Puree until smooth.

4. Check seasoning add salt and pepper if necessary.

5. Chill at least an hour before serving.

Ø Note- If using a full fat Greek Yogurt you may need to adjust sour cream to get a better consistency. It tends to be thicker using full fat yogurt.

---

Honey Panna Cotta

Ingredients:

· 1 ½ cups Whole Milk

· 100 grams White Sugar

· 2 Tablespoons Honey

· 5 Sheets Leaf Gelatin plus water to hydrate gelatin

· 1 cup Heavy Cream

· 2 ½ teaspoons Vanilla Bean Paste or Extract

· 1 Tablespoon Honey

Directions:

1. Combine milk, sugar, and 2 tbsp honey in a medium saucepan over medium-low heat, stirring frequently. While milk is heating, fill a bowl with water and add leaf gelatin to it. Make sure gelatin is submerged. Once gelatin is hydrated, drain water and lightly squeeze gelatin to remove excess water. Keep gelatin in bowl.

2. When milk is hot, about 140°F, pour over hydrated gelatin and whisk until gelatin is fully dissolved. Stir in heavy cream, vanilla bean, and 1 tbsp honey.

3. Divide mixture up between ramekins or vessel that is being used. Place in fridge and chill for at least 6 hours.

Ø Notes: 1 pkt powdered gelatin = 1 tbsp = 7 g = 5-6 sheets leaf gelatin

 

Strawberry Ice Wine Gelée

Ingredients:

1. 2 ½ pints strawberries, quartered

2. 110 grams White Sugar

3. 1 cup Water

4. ¾ cup Ice wine

5. 5 sheets Leaf Gelatin, Water to hydrate gelatin

Directions:

1. In a medium saucepan, combine strawberries and sugar. Let strawberries stand until they release their juices/liquid, about 20 minutes.

2. Add 1 c water to the strawberries and bring to a boil and then simmer over medium-low heat until the strawberries are softened.

3. Add water for gelatin to a bowl and add in leaf gelatin. Make sure the sheets are submerged in the water. Once the gelatin is hydrated, drain water and lightly squeeze gelatin to remove any excess water. Keep gelatin in the bowl.

4. Once the strawberries are soft, stir in the Ice wine and simmer for another minute. Strain the strawberry mixture over the hydrated gelatin and whisk until the gelatin is dissolved. Let cool slightly before pouring over the panna cotta.

5. Refrigerate dessert until firm, at least 6 hours.

Ø Notes: 1 pkt powdered gelatin = 1 tbsp = 7 g = 5-6 sheets leaf gelatin