Taste of New York
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Finger Lakes Farmstead Cheese
sold by: Finger Lakes Farmstead Cheese Company LLC (View Business Information)At Finger Lakes Farmstead Cheese, we make European-style farmstead cheeses using fresh, raw milk from our family farm. Our cows graze from early spring to late fall: grazing keeps our herd happy and healthy, and is known for its positive effect on cheese flavor. We currently produce a traditional Dutch-type cheese named "Schuyler," and a Gruyre-style red-washed cheese called "Red Meck."
Cheese is made by hand in small batches approx. 24 (8-lb) wheels per batch. Also make 30-lb wheels for longer aging. Plain wheels include "Schuyler" a traditional "boerenkaas"; "Red Meck" which is like a Gouda/Gruyere cross, and a cheese soaked in Ithaca Beer Company's Nut Brown Ale or Smoked Porter.
Grass Fed Beef New York
sold by: Heydenrych Farms (View Business Information)Heydenrych Farms Raise 100% Grass Fed Hereford Beef. Our Goal Is To Produce Good Quality Beef At An Affordable Price To Our Local Market. Our Beef Is Sold Whole Or Half, Or If You Don't Have Enough Freezer Space For Half, Try Our 40-lbs Grass Fed Beef Sampler Packages Which Consist Of 4 Ribeye Steaks, 3 T-bone Steaks, 2 Porterhouse Steaks, 2 Top Sirloin Steaks, 2 Tip Sirloin Steaks, 2 Top Round Steaks, 2 Eye Round Steaks, 2 Chuck Steaks, 1 X 3 Lbs. Bottom Round Roast, 2 X 2lbs. Short Ribs, 2 X 1.5 Lbs. Stew Beef And 8 X 1.5 Lbs. Ground Beef. If You Are Interested In A Whole Or Half, The Beef Will Be Cut According To Your Specifications. Our Beef Is Processed By A Usda Inspected Plant And Cryovac Packaged With Cut And Weight On The Label. We Only Sell Steers That Were Born, Raised, And Finished On Our Farm. We Are Committed To Providing A Stress-free Environment For Our Animals With Good Quality Grass And Hay All Year Round. We Use No Antibiotics Or Growth Hormones.
Dr. Konstantin Frank's Vinifera Wine
sold by: Dr. Konstantin Frank's Vinifera Wine Cellars (View Business Information)Dr. Konstantin Frank ignited the Vinifera Revolution a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Franks vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.
Dr. Franks Wine Cellars is proud of its international winemaking team with each member bringing in their particular expertise. The talented group includes winemakers from California, Australia, France and Germany. The focus on world class wines continues with each generation of the family, each member living up to the Frank Family tradition of excellence.
Homemade Chicken Soup for the Soul
sold by: Windy Ridge Natural Farms (View Business Information)Cicken Stock
Place the chicken carcass in a 4 quart pot and fill about 3/4 full of water. Place onion peel, carrot peelings and celery tops in the pot. Cook for 1 1/2 to 4 hours. Let cool for 1 hour. Strain bones, etc. through a colander. Pick any remaining meat off bones an set aside. This stock is loaded with vitamins and minerals and is one of the healthiest foods you can eat
Take your chicken stock, add the carrots and onion you peeled (chopped) along with the celery (chopped). Add herbs and spices (like sage, white pepper, savory, rosemary, dill, allspice, thyme, marjoram and ginger), salt and garlic (or garlic powder) to taste. Throw in uncooked semolina pasta or brown rice. If using rice, cook until the rice is nearly done before adding veggies. Add veggies and cook until tender. Before serving add any reserved chicken meat and you've got a healthy, nutritious and delicious meal in a bowl. You'll never buy chicken soup from a supermarket again!
Awesome Apple Pie and Apple Kuchen (Cake)
sold by: Red Jacket Orchards (View Business Information)
Mom's Awesome Apple Pie Recipe (verbatim from Marilyn Nicholson)
My pastry recipe is very simple.
2 cups sifted flour
1 tsp salt
2/3 cup shortening
5-6 Tbsp cold water.
Mix together, separate into two balls (one for bottom, other for top lattice) put in frig while you prepare fruit. Roll out on floured surface.
3/4 cup sugar
1 Tbsp corn starch
1 tsp cinnamon
6 cups sliced, pared, cored Red Jacket apples (I like to use Ida Red)
1 Tbsp lemon juice
1 Tbsp butter
Mix together dry ingredients. Toss with fruit and lemon juice. Turn into pastry lined pie crust. Dot with butter. Cover pie with pastry (I like to do a lattice top). Bake in 425 F over 50 minutes or until crust is browned.
Emily Nicholsons German dessert made from apples or summer fruits as available.
1 cup bisquick
1/4 cup of sugar
brown granulated sugar
1/4 cup butter
cinnamon and some nutmeg
5 or 6 apples (quick cooking) also can use sliced apricots (cut in half and placed bottom side up) peaches and plums when in season.
Mix bisquick, sugar, egg and enough milk to make soft batter. Spread into well greased (7 x 11 approx.) pan. Slice apples thinly and spread across pan, uniformly together. Sprinkle brown sugar and spices over fruit. Dot with slices of butter. Bake at 400 degrees on bottom shelf for 10 to 15 min. Transfer to top shelf to brown top. Bakes quickly so watch and test with fork to soft texture.