Get ready to "wine" for the dogs and cats at Wines for Whiskers. This is a two day event at the Ramada Inn, 141 New Hartford St., New Hartford, NY. The proceeds will help the Stevens-Swan Human Society.
There will be wines from Crooked Lake Winery and Thousand Island Winery along with music by a DJ and casino style gaming by Real Deal Events on Friday night. Saturday's entertainment will be provided by a live band "Wicked" and begin at 10pm.
Get ready to wine for Whiskers on Friday, February 22nd from 6pm to 10pm and Saturday, February 23rd from 6pm to Midnight. Tickets to benefit Stevens-Swan will be $10 in advance and $15 at the door. Available at TICKETFLY online as well as Bonamassa Guitars in New Hartford.
Just in case you have a little extra left in that bottle of wine you enjoyed from Cooked LakeWinery or Thousand Island Winery, make good use of it in the following recipe. *Recipe indicates white wine but red is just fine to use as well.
"WINE" IN FAVOR OF SEAFOOD STEW
The chewy ancient grain called farro coupled with fresh little neck clams results in a lip smacking one pot stew. It’s an easy meal made within an hour from start to finish.
The Farro – you may cook this ahead of time, if preferred
• 1 1/2 cups water
• 3/4 cup farro
• 1 bay leaf
• 2 whole pepper corns
• 1/2 tsp sea salt
Bring all ingredients to a boil. Decrease to a simmer, cover and cook for 25 minutes. Remove bay leaf, drain any excess liquid and set aside.
• 1 to 2 dozen little neck clams (If you use 1 dozen, I recommend adding chopped clams later in the recipe)
• 2 TBS olive oil
• 1 cup chopped onion
• 1 cup thin sliced carrots
• 1 cup sliced celery
• 3 tsp minced garlic
• 2 tsp minced fresh rosemary
• 2 bay leaves
• 1/4 tsp red chili flakes
• 1/2 tsp sea salt
• 1 cup white wine
• 15 oz can diced tomatoes
• 1/2 pint sliced mushrooms
• 1 1/2 cups water or vegetable broth
• 1/2 tsp ground black pepper
• 2 TBS lemon juice and some lemon wedges
• olive oil
Rinse and clean the clams. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, garlic, 1 tsp rosemary, bay leaves, red pepper, and 1/4 tsp salt. Cook for 5 minutes.
Turn up heat to medium high and add 1/4 cup of the wine. Stir until it’s almost absorbed, about 2 minutes. Add tomatoes, mushrooms, water/broth, and the rest of the wine, pepper, and rest of the salt. Bring to a boil. Cook, uncovered at a simmer for 5 – 8 minutes or until carrots are almost tender.
Add the clams and farro and the rest of the rosemary. Bring to a boil. Cover and cook over medium heat for about 4 minutes. Shake pot to open the clams. Remove from heat and toss away any clams that didn’t open.
To serve, add lemon juice. Drizzle with a little more olive oil if you want and serve with lemon wedges and parsley.