Adair Vineyards
Adair Vineyards New Paltz


Wreath Fineries 2017 - Stroopwafel

For the dough:

4 1/2 cups flour
2 teaspoons of active dry yeast
1 scant teaspoon of ground cinnamon
3/4 cup of white sugar
1/2 cup (1 stick) unsalted butter
1/2 cup of warm water
2 large eggs
pinch of salt

In a standing mixer fitted with a dough hook, mix the flour, yeast, cinnamon and sugar together. Using a pastry cutter or two knives, cut in the butter until it resembles small pellets. Slowly pour in the warm water and stir the dough until it starts coming together, then add the eggs one at a time. Finally add the pinch of salt and knead the dough for a minute or two until it’s nice and solid.

Cover and rest for 30 minutes.

For the caramel:

1 cup of brown sugar
1 stick of unsalted butter
1 teaspoon of ground cinnamon
1/4 cup plus 2 Tabltspoons corn syrup
1 tablespoon of vanilla extract

Melt the sugar and the butter, stirring slowly over a low heat. Add the cinnamon and the syrup and continue to stir until the caramel comes together and slowly bubbles. Keep stirring because at this stage it’s easy to burn! Make sure all the sugar has dissolved and your caramel is nice and creamy, then add the vanilla extract and blend it in. Keep the caramel warm.

To assemble the cookies:

Divide the dough into 20 equal pieces. It’s easiest to weigh the total dough and divide by 20 but you can do it by size if you don’t have a kitchen scale. Roll the pieces into small balls and cover with a damp cloth. You don’t want them to dry out while you’re baking.

Heat your waffle cone machine or your pizzelle iron according to instructions. Place one dough ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds. (If your dough is too stiff, you can roll it out with a rolling pin before cooking.) Check to see if it’s browned nicely and a little puffed up, remove it from the machine and place it on a flat surface.

Now you have to work fast. As long as the waffle cookie is hot, it’s pliable. The moment it cools, it will break on you so make sure you have all the items you need within reach.

Place your hand on top of the cookie and slice it horizontally in two. (If it’s too hot, use a pot holder). Since the yeast makes the cookie puff up a little bit, this should be easy to do with a sharp, non-serrated knife. Place a generous size dollop of gooey caramel on top of the bottom cookie, replace the top part and gently push down on it so that the caramel spreads. Pick up carefully and put on a rack to cool off, and put the next dough ball in the waffle maker. You’ll soon get the hang of it!

Optional: Cut the edges off the cookie so that it is a uniform and nice round shape.

Pasta PrimoVino 2017 -Primavera Macaroni Salad

1 package (16 ounces) elbow macaroni

4 medium carrots, shredded

1 cup Peas

1 cup chopped broccoli

1 large green pepper, chopped

1 medium red onion, chopped

2 cups mayonnaise

1 can (14 ounces) sweetened condensed milk

½ – 1 cup cider vinegar

1/3 – 1/2 cup sugar

1 teaspoon salt

1/2 teaspoon pepper


  1. Cook macaroni according to package directions. Drain and rinse in cold water; drain well.
  2. In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight. Yield: 16 servings.


Pasta PrimoVino 2016 Orzo Kugel

8 oz. Orzo

½ pound cottage cheese

1 cup Sour Cream

1 cup Applesauce

3 eggs, well beaten

1 Tsp. Salt

¼ cup Butter, melted

¼ cup Sugar

½ Tsp. Vanilla

1/8 cup Milk

Topping: Cinnamon Sugar (1tsp. Cinnamon to 4 tbsp. Sugar)


Cook noodles according to package directions. Drain and rinse in cold water. Set aside. Combine remaining ingredients in large bowl. Add noodles and mix well. Pour into 13×9 greased baking dish. Sprinkle Cinnamon Sugar on top. Bake at 350 degrees for 45 minutes or until done.


Pasta PrimoVino 2015 - Thai Peanut Salad


1 box Ronzoni (gluten free)

1 can Coconut Milk

1 cup The Peanut Principle! Open Sesame peanut butter

1/4 cup brown sugar

1 cup matchstick carrots

1/2 cup scallions, sliced

Juice of 2 limes


Cook pasta according to package.  Drain and rinse with cold water.  Over medium heat, bring milk to a simmer.  Add room temperature peanut butter and brown sugar, whisk until smooth.  Return to a simmer, add lime juice, mix and continue to simmer, stirring, for 3 minutes.  Mix carrots, scallions, and pasta.  Pour 1 cup sauce, or to taste, over pasta, stir to combine.  Excellent with chicken added.  May serve cold or warm.

Pasta PrimoVino 2014 - Mediterranean Spring Pasta Salad


1 can tuna in oil

½ can tomato paste, 6oz can

¼ cup light olive oil

1 pound Barilla Cellentani or Fusilli

½ medium red onion, sliced

1 box cherry or grape tomatoes, cut  in ½

4 ounces crumbled Feta

 ½  bag Arugula



Cook pasta according to package. Drain and rinse with cold water.  Mix the tuna with it’s oil , tomato paste, and olive oil together.  Add it to the pasta and mix.  Gently add the tomatoes, onion, feta, and arugula.  Add salt to taste.  May add greek black olives.   Serve room temperature. 

Pasta PrimoVino 2013 - Almond Orzo Torte

4 cups milk

1 cup sugar

1 cup orzo

3 tablespoons vanilla

1 cup blanched almonds

2 tablespoons sugar

1 tablespoon dried breadcrumbs

6 eggs

¼ cup almond liqueur

1 teaspoon almond extract


In a large saucepan combine milk with sugar, and bring to boil.  Add orzo and 1 Tbs. vanilla, and boil for 10 minutes, stirring once to twice.  Set aside.

Preheat oven to 300°.

Put almonds close together on a sheet of foil on a baking tray.  Sprinkle with the extra sugar and some water and place under a hot broiler until caramelized.  Chop coarsely with breadcrumbs in a food processor or by hand.

Beat eggs, almond liqueur and extract, and remaining vanilla together.  Add orzo mixture and almonds, mix well.  Pour into buttered 10-inch baking dish, bake for about 1 hour or until the top is golden brown and the torte set.  Remove from the oven, immediately prick holes over the entire surface with a toothpick or skewer.  Sprinkle generously with additional almond liqueur and let cool.  Best flavor and texture when served warm.

Wreath Fineries - Amaretto Cake

1 pound (4 sticks) unsalted butter, slightly softened

1 pound (2 1/8 cups) sugar

1 pound  (12) eggs, separated

1 pound (3 ½ cups) all-purpose flour, sifted 3 times

½ cup Amaretto

¼ teaspoon nutmeg (1/8 teaspoon of freshly grated)

½ teaspoon salt


Heat oven to 325 degrees.  Butter two 6-cup loaf pans and line them with parchment or waxed paper.

Cream the butter in a mixer fitted with a whisk attachment (or use a hand mixer) until very light and fluffy, about 10 minutes.  Add the sugar and cream together.  Add the egg yolks 2 at a time, mixing  well between additions.  The mixture should be very fluffy.

Add the Amaretto, nutmeg, and salt and mix to incorporate.  Working in 3 batches, add the flour, mixing just until combined and scraping down the bowl between additions.

Whip the egg whites in a clean, dry bowl until stiff but not dry.  Add to the batter and mix well, until no streaks of egg white remain.  Pour the batter into the pans and smooth the tops.

Bake until golden brown and a tester inserted in the center comes out clean, 70-80 minutes.  Let cool in the pan on a rack for 30 minutes.  Knock the cake out of the pan and let cool completely.   Makes 2 cakes.



Wreath Fineries - Jamaican Rum Cake

1 cup butter or margarine

1/2 cup shortening

3 cups granulated sugar

5 eggs

1 teaspoon vanilla extract

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons cocoa

1 cup milk

6 ounces bittersweet chocolate, roughly chopped

½ cup Appleton dark rum

Beat butter and shortening; add sugar and mix well. Add eggs, one at a time, beating well after each addition; beat in vanilla and rum. Combine dry ingredients in a separate bowl then add alternating with milk to creamed mixture, then mix in chopped chocolate.  Bake cake in a greased 10-inch tube pan at 325° for 60-80 minutes, or until cake bounces back when touched lightly in the center with finger.  May drizzle additional rum over cake to taste.


Wreath Fineries - German Potato Salad

4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions

1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
3. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
4. Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.