Before the days of electrical refrigeration much of the perishable foods that sustained the northeastern United States came from the vast ice harvesting industry on the Finger Lakes. Learn how ice was harvested and delivered to customers throughout the region and beyond in this edition of Our Finger Lakes History with Seneca County Historian Walter Gable.
It is a very rare occurrence for the Finger Lakes’ two biggest bodies of water, Cayuga Lake and Seneca Lake, to completely freeze over in the winter. It has, in fact, only happened a handful of times. Seneca County Historian Walter Gable will tell you when it happened and what that meant for local residents throughout history.
Did you know that there was a time when you could cross Cayuga Lake by bridge? At the time, the Cayuga Lake Long Bridge was the longest bridge in the Western Hemisphere. Find out the history of the first Cayuga Lake Long Bridge, and the bridges that would follow as Seneca County Historian Walter Gable presents another episode of Our Finger Lakes History on FingerLakes1.com.
Matt Jones of Eleven Lakes Winery in Canoga is in-studio to talk about the varieties of wine produced at his 6-year-old business and helps Jim and Marilyn pair the wines with three great summer recipes.
Recipes discussed in this week’s episode:
BRAISED SAVOY CABBAGE WITH WHITE WINE AND NUTMEG
2 TABLESPOONS UNSALTED BUTTER OR OLIVE OIL, 11/4 POUNDS SAVOY CABBAGE CORRED AND SHREDDED
1/2 CUP DRY WHITE WINE, 1 TEASPOON BROWN SUGAR, 1/4 TEASPOON NUTMEG
IN A LARGE DEEP SKILLET HEAT BUTTER OR OIL. ADD CABBAGE AND SAUTE OVER MEDIUM HEAT FOR 5 MINUTES
ADD SALT AND PEPPER, WINE STIR AND COOK FOR 5 MINUTES, ADD SUGAR AND NUTMEG, COVER AND SIMMER FOR 15 MINUTES
CHICKEN THIGHS WITH OLIVES, LEMON, ROSEMARY AND WINE
2 TABLESPOONS OF BUTTER, 1/4 CUP DICED PANCETTA, 8 CHICKEN THIGHS, 1/2 CUP SLICED GREEN OLIVES,
4 SLICED LEMONS, 2 ROSEMARY SPRIGS, 1/2 CUP DRY WINE, 1/2 CUP FLOUR, SALT AND PEPPER TO TASTE
IN A LARGE SKILLET SAUTE IN BUTTER THE PANCETTA FOR 4 MINUTES, TRANSFER TO A DISH , PAT CHICKEN THIGHS DRY
SEASON WITH SALT PEPPER, DUST WITH FLOUR , SAUTE IN BUTTER SKIN SIDE DOWN OVER MEDIUM HEAT FOR 4 MINUTES,
TURN OVER, SAUTE 4 MINUTES ADD OLIVES , LEMON SLICES, ROSEMARY, WHITE WINE WINE
ROAST AT 400 DEGREES 20 MINUTES AND SERVE
STRAWBERRIES WITH RED WINE AND BLACK CURRENT LIQUOR
2 CUPS OF HULLED AND QUARTERED STRAWBERRIES, 3 TABLESPOONS SUGAR, 3 TABLESPOONS BLACK CURRANT LIQUOR (CASSIS)
3/4 CUP DRY FRUITY RED WINE, 1 TABLESPOON MINCED FRESH MINT, SOUR CREAM OR PLAIN YOGURT
MIX STRAWBERRIES, SUGAR LIQUOR, RED WINE AND MINT
STIR AND SERVE IN WINE GOBLETS
GARNISH WITH A DOLLOP OF SOUR CREAM OR PLAIN YOGURT
With the Finger Lakes in the throws of a heat wave, The Sauce Pod delivers another Monday night classic where we discuss everything from how to survive a bear attack to touring the wineries of Cayuga Lake by boat to Pork Stands to the George Zimmerman verdict. Join us upside the studio for an hour or so…