Ciccone Vineyard and Winery

A few of our favorite recipes that we have served at some of our events in the past. If you have a favorite recipe that you have served that pairs well with one of our wines please feel free to email it to me at cicconewines@aol.com and I will add it to our page.

Florentine Artichoke Dip

(Makes 4 servings)

1 (10 oz.) package frozen chopped spinach, thawed
1 (14 oz.) can artichoke hearts, drained and chopped
3 cloves of garlic, minced        
 ½ cup mayonnaise
2 (8oz) packages cream cheese, softened
2 tablespoons lemon juice
1 cup of grated Parmesan cheese

Directions: Preheat oven to 375 degrees F, lightly grease a 7x11 inch baking dish, drain spinach and press between layers of paper towels to soak up as much moisture as possible, combine spinach, artichoke hearts, garlic, mayonnaise, cream cheese, lemon juice and Parmesan.  Bake 25 minutes.

This pairs nicely with our Chardonnay.

CHOCOLATE CHERRY DUMP CAKE

2 cans of cherry pie filling (21 ounces each)
1 box of chocolate cake mix
2 sticks of butter, sliced into 12 pieces each
2.25 ounce bag of chopped pecans
1/8 cup white sugar

Preheat the oven to 350 degrees.

In a 9 x 13 cake pan:
Dump the 2 cans of cherry pie filling into the bottom of the pan.
Sprinkle the box of chocolate cake mix evenly on top of that.
Distribute the butter slices on top of the cake mix.
Spread the pecans evenly over the butter and cake mix.
Finally, sprinkle the sugar over all.

Bake in the oven for 30-45 minutes and serve warm!

This is also delicious with a scoop of vanilla ice cream!

Ciccone Family Recipe
Traditional Italian Homemade
Marinara Sauce

5 tomatoes, chopped
2 (15 oz.) cans tomato sauce
1 can tomato paste
1 onion, chopped
3 cloves garlic, minced
1 sm. bell pepper, diced
12 mushrooms, sliced
2 carrots, sliced
2 sm. zucchini, sliced
1 tbsp. soy sauce
1/4 c. red cooking wine
2 bay leaves
1 tsp. black pepper
1/2 tbsp. basil
1/2 tbsp. oregano
1/4 tsp. sage

Add all the ingredients together
(except for the dry herbs)
into a large pot on the stove.

Simmer for about 2 hours.
Add the dry herbs and simmer
for another 1 to 2 hours.

Use sauce on spaghetti, in lasagna, or with any other classic Italian dishes.

Gather friends and family around the dinner table open your favorite bottle of red.
Our favorite is a Cabernet Franc with earthy and spicy tones it is a natural pairing with this homemade sauce.Now share all of your favorite family moments over a nice hot meal and a good glass of wine.

Salmon Soup

A favorite dish of the Ciccone family that they love to serve with a Chardonnay.

Cover and simmer the following for about 20 minutes:
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup red or green sweet pepper
1 clove of chopped garlic
3 tablespoons butter
1 1/2 cup diced potatoes
1 1/2 cup carrots
3 cups chicken broth
1 1/2 teaspoon salt
1 teaspoon dill
1/2 teaspoon black pepper

Then after simmering for about 20 minutes add the following:

1 to 1 1/2 pounds fresh salmon, skin removed and sautéed until tender and just cooked
1 small diced zucchini
1 can evaporated milk
1 10oz. can of cream corn

Mix thoroughly and simmer for another 10 minutes.

Serves four to six people. 

Ciccone Vineyards

Eggplant Parmigiana

Ingredients

 2 (1 pound each) Eggplants, trimmed, peeled, and cut into 1/4 inch-thick rounds
1/2 cup All-Purpose Flour, for dredging
2 Large Eggs, lightly beaten
1 cup Fine Dry Breadcrumbs
1/2 cup Olive Oil
3 cups Tomato Basil Sauce
8 ounces sliced Mozzarella Cheese
1/4 cup grated Parmesan Cheese

 Preparation
1. Preheat oven to 375°F.
2. Dredge eggplant slices in flour. Dip into beaten eggs, then into the breadcrumbs.
3. Saute eggplant in olive oil over medium heat until golden brown. Drain eggplant slices on paper towels.
4. Season eggplant slices with salt and pepper.
5. Arrange half the eggplant slices in bottom of greased casserole dish
6. Cover first layer of eggplant with ½ the tomato basil sauce and ½ mozzarella and parmesan cheese.
7. Repeat procedure, creating a second layer.
8. Bake uncovered 20 minutes.