Wine and Ice Cream Floats

November 23, 2015

Missouri Wine Floats

Serves 4

Ingredients

1 pint ice cream

1 bottle (750mL) Missouri wine

16 oz of club soda

1 cup fruit

Directions

You can use any glassware you’d like as long as it is can accommodate 16 ounces or so; mason jars work for a fun presentation. To assemble the wine floats, scoop approximately ½ cup of ice cream (this is usually about 2 scoops) into each of the glasses. Pour 4-6 oz. of wine and 3-4 oz of club soda into each of the glasses, alternating a couple of times. This helps mix the float without melting the ice cream too fast. Top your dessert cocktail with fruit and serve with a straw and a spoon. Enjoy!

Flavor Combinations we recommend:

  • Chocolate Ice Cream + Chambourcin Wine + Strawberries
  • Mango Sorbet + Vignoles Wine + Pineapple
  • Vanilla Ice Cream + Concord Wine + Raspberries or Black Grapes
  • Vanilla Ice Cream + Vidal Blanc Wine + Melon
  • Dark Chocolate Ice Cream Wine + Norton + Cherries
  • Vanilla Ice Cream + Sweet Sparkling Wine + Raspberries (If you use this combo for a float, you can skip the club soda and replace it with additional sparkling wine.)

Wine Milkshakes

November 23, 2015

Serves 2-4 (depending on how thick you like your milkshakes)

Ingredients

1 pint ice cream

1-2 cups Missouri Wine (Chilled!)

1 cup fruit or other mix-ins (Optional)

Directions:

Scoop ice cream into the blender and add wine 1/2 cup at a time until it reaches the desired consistency. Pour into glassware of your choice. Top with whip cream and a cherry (optional), and serve with a straw. Enjoy!

*Pro-Tip: Put your glasses or mason jars in the freezer ahead of time. This will keep your frozen treat cold longer.

Flavor Combinations we recommend:

  • Chocolate Ice Cream + Chambourcin Wine + Strawberries
  • Mango Sorbet + Vignoles Wine + Pineapple
  • Vanilla Ice Cream + Concord Wine + Raspberries or Black Grapes
  • Vanilla Ice Cream + Vidal Blanc Wine + Melon
  • Dark Chocolate Ice Cream Wine + Norton + Cherries

Basic Truffles

November 23, 2015

These basic truffles are easy to make and are delicious paired with a dry red wine, such as Pirtle's Alhambra.

Makes: About 35 truffles

Ingredients:
- 12oz bittersweet chocolate, chopped
- 1/3 C heavy whipping cream
- 1 tsp vanilla extract (alternatives include hazelnut extract or maple extract)
- crushed nuts, cocoa powder or other coatings

Instructions:
1) In a double-boiler, or a large bowl over a simmering pot of water, combine chocolate and cream.
2) Cook, stirring until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring.
3) Pour into a small bowl and refrigerate until set, but not hard, about 2 hours.
4) Form evenly into balls and roll in toppings, if desired.
5) Refrigerate until ready to serve

Adapted from a recipe from allrecipes.com

Apple Sangria

November 23, 2015

This sangria is a refreshing chilled treat for the early fall. We served this in the tasting room this fall and received an outpouring of requests for the recipe. Here it is:

Ingredients:
- 1 bottle Pirtle Apple Wine
- 1/2 bottle water, chilled
- 1/4 C brown sugar
- 1 bag mulling spices
- about 9oz apple cider
- 2 honeycrisp apples, chopped
- 1 granny smith apple, chopped
- cinnamon sugar (optional)

Directions:
1) Slowly bring wine, and brown sugar to a simmer over medium heat (do not boil).
2) Throw in the mulling spice bag, cover and steep for 5-10 mins.
3) Place chopped apples in pitcher.
4) Pour mulled wine and chilled water over apples.
5) Add the apple cider
6) Refrigerate overnight.
7) Serve over ice, rim glass with cinnamon sugar, if desired.

Peanut Butter Pie

November 23, 2015

Pair with Pirtle Mellow Red. Peanut butter and concord grapes-- a match made in heaven! Like an adult pb&j!

Ingredients:
- 1C peanut butter
- 1 (8 oz) pkg cream cheese, softened
- 1/2C granulated sugar
- 1 tub (12 oz) Cool Whip or other whipped topping, thawed
- 1 prepared pie crust (chocolate or graham cracker works best)
- 2 tbsp Nutella spread, melted *optional*

Directions:
1) If desired, Melt Nutella in microwave about 30 seconds until pourable.
2) Pour Nutella into pie shell and spread across the bottom of pie shell.
3) Refrigerate to set while preparing filling.
4) Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined.
5) Gently mix in whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
6) Refrigerate until ready to serve.

Recipe by Erin Finn

Tofu and Vegetable Stir-Fry with Peanut Sauce

November 23, 2015

Tofu and Vegetable Stir-Fry with Peanut Sauce

Recipe by: Nina Bolka

 

StirFry

Ingredients

  • 1 teaspoon Vegetable Oil
  • 2 Fresh Zucchini, chopped
  • 2 Fresh Carrots, chopped
  • 1/2 White Onion, chopped
  • 1 Cup of Green Beans
  • 1 Bell Pepper, Chopped
  • 1 T fresh Ginger, minced
  • Salt and Pepper

Tofu:

  • 3/4 ounce Tofu, cubed (*remember to press out the excess water)
  • 2 eggs, beaten
  • 1 cup Cornstarch
  • Salt and Pepper
  • 3/4 cup Vegetable Oil
  • 3/4 cup peanut sauce (can purchase or make: see separate recipe below)
  • 1/4 cup chopped peanuts

 

Directions

VEGETABLES:

  1. Heat the vegetable oil in a large skillet over medium heat. Add the vegetables and sauté until tender.
  2. Continue to stir and add the minced ginger. Salt and pepper to taste. Once vegetables are cooked to desired tenderness, remove from heat and place vegetables in a dish. Set aside.

TOFU:

  1. Whip the eggs in a bowl. Then, in a different bowl, add cornstarch, salt, and pepper.
  2. Dip the tofu in the eggs, then the cornstarch.
  3. Put the vegetable oil in the skillet and heat up. On medium heat, cook the coated tofu for 5 minutes, or until golden and brown.
  4. Stir in the peanut sauce and chopped peanuts to coat.

 

THAI PEANUT SAUCE

Use this amazing peanut sauce recipe from SheSimmers: Thai Home Cooking blog. For everything Thai, check out Leela’s site.

This sauce makes the tofu and rice. It has a nice kick to it that finishes sweet, just what you want in a peanut sauce. Her recipe makes a lot, but keeps well in the fridge or freezer.

SERVING:

Reheat the vegetables if they’ve cooled. Prepare rice for the bottom of bowl. Add the vegetables, tofu, and peanut sauce on top. Enjoy! 

 

Easy Baked Brie Bites- pair with Pirtle Alhambra Wine

November 23, 2015

Ingredients:
- mini phyllo tarts
- brie, cubed
- brown sugar
- chopped pecans
- honey

Directions:
1) Preheat oven to 350.
2) Place a cube of brie in each phyllo tart.
3) Sprinkle each tart with approximately 1/2 tsp brown sugar.
4) Top with approximately 1/2 tsp chopped pecans and a dollop of honey. 5) Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference)

Adapted from a recipe from plainchicken.com

Peach Smash

November 23, 2015

This winetail is as beautiful as it is delicious.

1 ½ oz. Jameson 12 year old Irish Whiskey

1 ½ oz. Montelle Peach Brandy

¼ oz. Lemon Juice

Muddled fresh peaches and cherries

Serve in a rocks glass over ice.

This winetail recipe is courtesy of Doug Frost via the Paris of the Plains Cocktail Festival.

Illegal Rosé

November 23, 2015

The name may be a tad misleading, but this winetail is sure to be a hit at your next get-together.

2 oz Adam Puchta Traminette

1 oz. Samogon

¼ oz. Montelle Chambourcin

2 drops Orange Blossom Water

¼ oz. barspoons lime

¼ oz. agave syrup

Shake and serve over ice in a wine glass. Garnish with a grapefruit peel.

This winetail recipe is courtesy of Doug Frost via the Paris of the Plains Cocktail Festival.

Norhattan

November 23, 2015

Norhattan
 
A new take on the classic Manhattan with the flare of bold Norton flavors and acidity.
Ingredients:
2 oz                  Missouri Norton (dry red wine)
2 oz                  Whiskey
½  oz                Sweet vermouth
2 dashes          Bitters
Directions:
Stir all ingredients with ice until cold, strain and serve over ice in a rocks glass and garnish with an orange peel.
 
This winetail recipe is courtesy of Doug Frost via the Paris of the Plains Cocktail Festival.

 

www.youtube.com/watch?v=Bf_TMk80pRY&feature=youtu

Click play to learn how you can make your own Norhattan!  

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