For the 11th year, the Fairport Rotary is throwing its annual Savor the Flavor of Fairport event where local purveyors of food and drink can showcase their products to all who attend. This fundraiser allows the Fairport Rotary to support many local charities.
In attendance for the 3rd year in a row are Phil and Kristina Watkins from Casa Vin Arte, a shop in the Village of Fairport where you make your own wine. Today they’ll be sampling several of their ports, cabernet sauvignon and off-dry white wines.
If you have the time, stop by Savor the Flavor of Fairport today and try the wines from Casa Vin Arte – you won’t be disappointed. If you can’t today, stop by the shop and Phil and Kristina would be more than happy to explain the process and offer a taste!
I’ve created a few cheese and appetizer pairings to go with these wines. For the cheeses, serve them with a mild cracker (I like Red Oval Farms Mini Stoned Wheat Thins) or baguette slices. (Don’t forget to let your cheese rest on the counter for an hour or so before serving for the best flavor and texture.) Give them a try and enjoy one of life’s little pleasures…wine + food.
Young Port ~ Aged Cheddar ~ 1000 Islands River Rat 8 yr (available at Red Bird Market)
Aged Port ~ Blue Cheese ~ Point Reyes Original Blue (available at Wegmans)
Flavored Port ~ Havarti ~ Castello Creamy (available at Wegmans)
Cabernet Sauvignon ~ Aged Gouda ~ Beemster 3 yr (available at Wegmans)
Off-Dry White ~ Fresh Ricotta ~ Antonio Mozzerella Factory (available at Wegmans)
Blue Cheese & Walnut Crackers:
- 1 stick unsalted butter, at room temperature
- 8 oz blue cheese (I like Point Reyes), crumbled, at room temperature
- 1 ½ c four
- 2 tsp kosher salt
- 1 tsp freshly ground pepper (I like green or white)
- 1 extra large egg beaten with 1 tbsp water (for egg wash)
- ½ c walnuts, finely chopped
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and blue cheese together for 1 minute, until smooth.
- With the mixer on low, add the flour, salt, and pepper and continue beating for about 1 minute until the dough is in large crumbles. Add 1 tbsp of cold water and mix until the dough comes together.
- Dump the dough onto a floured board and roll it into a 12-inch-long log. Brush the log completely with the egg wash. Spready the walnuts on a cutting board and roll the log back and forth in the walnuts, pressing lightly, to distribute them evenly on the log.
- Wrap in plastic and refrigerate for at least 30 minutes and for up to 4 days.
- Preheat the oven to 350 and line a sheet pan with parchment paper.
- Cut the log into ⅜-inch-thick slices with a small sharp knife and arrange the crackers on the sheet pan.
- Bake for 20-22 minutes, until very lightly browned.
- Cool on a wire rack and serve at room temperature.
Mini Herb & Ricotta Quiches:
- 24 mini phyllo cups
- 4 eggs
- ⅓ c finely grated Parmesan
- 1 ½ tsp fresh thyme, minced
- 1 tbsp fresh tarragon, minced
- 2 tbsp parsley, minced
- ¼ tsp salt
- ⅛ tsp pepper
- 1 tbsp olive oil
- 1 small onion, diced
- ½ c ricotta
- Heat the oven to 350° F. Arrange the phyllo cups on 2 parchment lined baking sheets.
- Whisk eggs, Parmesan, herbs, salt and pepper together in a large bowl and set aside.
- Heat oil in a medium skillet over medium-high heat. Add onion and saute until soft, 7-10 minutes. Remove from heat and cool slightly.
- Add onions to egg mixture and stir to combine. Carefully spoon egg mixture into phyllo cups.
- Top each with a small dollop of ricotta.
- Bake for 10-12 minutes, just until set.
- Remove from oven and serve warm.