Finger Laking Good: Finger Foods from the Finger Lakes
By Riley Hollerand
The Finger Lakes are at their best during the fall season, boasting rich harvests of classic foods like apples and grapes. However, the region takes celebrating local cuisine to the next level by hosting food festivals that highlight the unique recipes which make this area so alluring to locals and visitors alike. The rich histories of these towns and the creative contributions of the residents have led to inventive and inviting culinary creations that are just finger-licking good.
Grape Pie
While it’s no secret that many flock to the Finger Lakes for a weekend of wine tasting, the real prize is getting to taste a slice of Naples’ famous grape pie. With its blue cafes and purple fire hydrants, Naples takes its status as the grape pie capital of the world very seriously. The tradition started in the 1960s, when a local baker named Irene Bouchard was asked to create a pie with the region’s famous Concord grapes. The creation was a hit, and grape pies became the star of the annual Naples Grape Festival. Held in late September, the festival serves every grape product under the sun, from grape gummy bears to wine slushies, but the undeniable highlight of the festival is the contest where local bakers enter their takes on the town’s specialty. If you want to get your hands, or fingers, on a famous grape pie, consider making some grape tarts and having a little festival of your own!
Apples
Apples are big business in the Finger Lakes, with hundreds of orchards, cideries, and distilleries based around these famous fruits. Our very own Ithaca hosts its annual Apple Harvest Festival in September where students, locals, and visitors can support this major industry and sample delicious creations like apple beignets and apple grilled cheese. You can go classic with some apple cider donuts and apple turnovers, or opt for something a bit more savory like these apple walnut blue cheese tartlets.
Sauerkraut
While the Finger Lakes shine in the fruit market, they also stand out when it comes to sauerkraut, finely fermented and flavored cabbage. In the 1900s, Phelps was home to two major sauerkraut production and canning companies and became one of the largest producers of sauerkraut in the world. To celebrate this distinction, Phelps, NY holds an annual sauerkraut festival on the first weekend of August, where residents and visitors can try classic creations like a Rueben sandwich or satisfy their sauerkraut cravings in a more unique way. Past festival creations include Sauerkraut Beet Red Velvet Cake and Blueberry Sauerkraut Cobbler for those who are adventurous enough to try a little sweet with their saur.
Grape Tarts
“If you can’t head to Naples, NY for some award winning grape pies, make your own finger friendly version at home.”
Ingredients for…
Tart Pastry
1 ¼ cups unbleached all-purpose flour, plus extra for dusting
¼ cup sugar
½ cup cold unsalted butter
1 egg yolk
½ tsp. salt
4 tbsp cold regular whipping cream
Filling
½ pound Concord grapes
1 cup sugar
2 tbsp. Cornstarch
¼ tsp. Salt
½ cup water
1 ½ tbsp fresh lemon juice
2 tsp grated lemon zest
Crust
1 large egg
1 tbsp. water
Directions:
In a large bowl, whisk flour and sugar together. Cut butter and combine with dry ingredients. Whisk together yolk and cream and stir into dry ingredients until a soft dough is formed. Divide the dough into 2/3 sized piece and a 1/3 piece. Shape the dough into two flat disks and wrap with plastic. Refrigerate dough for 1 hour.
Simmer the grapes and water in a saucepan and mash until fruit is soft. Drain the pulp/juice to remove the grape seeds.
In a large pan over medium heat, combine the grape pulp/juice, sugar, lemon juice, and salt. Add the cornstarch to the mixture.
Stir constantly and cook for 4-5 minutes, until mixture is thick like jelly.
Remove from heat and stir in lemon zest.
Roll out bottom crust (2/3 sized disk) on a lightly floured surface. Fit dough into mini tart pans, pressing the dough onto the bottom and up the sides of the pan to create the crust.
Roll out the top crust (1/3 piece) and cut into strips.
Scoop the tart filling into the shell. Place strips in a lattice over the tart and crimp edges.
Whisk together 1 egg and 1 tbsp. water. Brush the dough with egg wash.
Bake at 350 degrees Fahrenheit for 12-15 minutes or until golden brown.
Apple Walnut Blue Cheese Tartlets
“As the weather cools down and the fall colors heat up, you can embrace both, with cool-colored blue cheese and green apples and these warm buttery tartlets.”
½ tsp. salt
Dash of cinnamon
Dash of ground nutmeg
1 package frozen miniature phyllo shells
Ingredients
½ Granny Smith apple, peeled and finely chopped
½ medium onion, finely chopped
¼ cup walnuts, toasted and finely chopped
1 tbsp. butter
½ cup blue cheese, crumbled
Directions:
In a medium skillet, saute apple and onion in butter, stirring frequently, until tender. Remove from heat; stir in the salt, blue cheese, cinnamon, nutmeg, and most of the walnuts.
Place phyllo shells on an ungreased cookie sheet. Spoon the mixture into each shell. Sprinkle the phyllo shells with the remaining walnuts.
Bake at 350 degrees Fahrenheit for 7-8 minutes or until cheese is melted and the tartlets are lightly browned.
Reuben Deviled Eggs
“If you’re more of a traditionalist, try incorporating some of Phelps’s famous sauerkraut into a more classic creation: a Rueben. For a finger friendly twist, swap your sandwich for these delicious deviled eggs.”
Directions:
Hard boil eggs for 7-10 minutes.
Cut the eggs into halves and separate the yolks from the egg whites. Place the yolks in a small bowl and mash with a fork to break them up.
Add the 1000 island dressing, corned beef, and sauerkraut with juice. Stir to combine completely.
Put mixture in a piping bag or zip top bag with a corner cut out and pipe into the egg white halves.
Serve with a few pieces of chopped corned beef for garnish.
Ingredients
4 large hard-boiled eggs
2 tbsp 1000 island dressing
2 slices corned beef
1 tbsp sauerkraut with juice
Saur Apple Cups
“If you’re feeling daring, try mixing your sweet and sour in this festive fall creation. You can combine Ithaca’s apples and Phelps’s sauerkraut to create a dessert truly representative of the Finger Lakes.”
Ingredients for…
Cinnamon Sugar Coating
¼ cup granulated sugar
1 tsp ground cinnamon
Filling
8 oz canned apple pie filling
2 tbsp canned sauerkraut
½ tsp nutmeg
1 half green apple
Cookie Cups
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar
½ egg
1 tsp vanilla
1 ½ cups flour
1 tsp cream of tartar
½ tsp baking soda
1 ¼ tsp ground cinnamon
¼ tsp salt
Directions:
In a medium bowl, cream together the butter, granulated, and brown sugar with an electric mixer. Mix in the egg and vanilla until well combined.
In another medium bowl, whisk together flour, cream of tartar, baking soda, ground cinnamon, and salt.
Add dry ingredients to the wet and mix together until well combined.
Scoop out the dough and roll into a ball. Mix together the ¼ cup granulated sugar and 1 teaspoon cinnamon and coat the balls in the mixture.
Place the dough in a greased muffin pan, pressing the dough onto the bottom and up the sides of the pan to form cups.
Bake at 350°F for 12-15 minutes.
Mix together apple pie filling, sauerkraut, and nutmeg and spoon into each cup.
Garnish with green apple slices.