Where does that glass go? How about this tiny fork? Table settings can be a little confusing sometimes, especially when you throw multiple courses and accompanying wines in the mix. These dining diagrams will help you impress your guests and keep all your dinnerware straight. 

Casual Dining

This is a simple and totally functional setting that covers most dining situations. The utensils consists of a salad fork, main fork, knife, spoon and dessert fork or spoon depending on what sweet treat you’re serving. The forks are arranged on the left side of the plate with the entrée fork being closest to the plate. To the right of the plate, place the knife (sharp side pointing toward the plate, then the spoon. The dessert fork or spoon goes above the plate. The water glass goes directly above the knife and the wine glass (use a general, all purpose glass that can work for either white or red if you’re giving your guests more than one wine to choose from) goes to the right of the water glass. The napkin goes on top of the plate or in the space where the plate will be if you are not setting it out prior to the meal.

Semi Formal Dining

To take it one notch up the fancy ladder, add another knife closest to the plate (a sharper knife such as a steak knife is preferred), place both a fork and spoon above the plate for dessert, and have both a red and white wine glass to the right of the water glass (from right to left: water, white wine, red wine). 

Formal Dining

If you’re going for a practically regal affair, a formal dining setting includes a gamut of utensils and glassware. You’ll want to set the following forks from left to right: Salad, fish, main (1), main (2). Above the forks is where the bread plate and butter knife will find their home. In the center you’ll place the charger plate and napkin. Above that place the dessert fork and spoon as well as the guest’s escort card. To the right of the charger plate place the steak knife, main knife, fish knife, salad knife, and soup spoon. The water glass finds its place above the leftmost knife and traveling to your right you’ll place the champagne flute, white wine glass, red wine glass, and dessert wine glass. 

The important thing about planning your table setting is to customize it to the meal you are serving and the environment you hope to foster. These guides are a good starting point, but be sure to make the table your own. 

Cheers!

Did the holidays sneak up on you? Time sure does fly. Christmas is almost here, and if you still have gifts to purchase and wrap, don’t worry! Missouri wine has the answer. Buying a case of Missouri wine instantly takes care of 12 people on your list. And we even took care of wrapping with these festive, printable bottle tags.

There are more than 125 wineries in Missouri and many of them are bringing home big awards from national and international wine competitions. Head to a winery near you, enjoy a tasting, and go home with your holiday shopping complete. We’re not sure it gets much easier than that. Purchasing at the winery has the perk of getting to taste the wines before you buy, but you can find Missouri wine at many local retailers too.

Take the stress out of last minute shopping with local, award-winning wines and fun bottle tags! Cheers to a Merry stree-free Christmas!

Photo by Adrianna Adarme of Fresh Tastes blog on PBS Food.

Sipping on delicious, local wine is wonderful, but it gets even more exciting when you use those wines to create unique cocktails. A signature cocktail is a great way to make your soiree stand out this holiday season. Make an impression with one of these mouthwatering wine-tails! 

Stunning Sips- These cocktails are best made to order. The fun part about that is making the preparation of the beverage an experience for each guest. Talk about memorable!

• Sparkling Rosemary Cocktail: Ideally made with an award-winning Missouri bubbly! 
• Orange, Pomegranate, White Wine Cocktail: Perfection with a crisp, citrusy Vidal Blanc. 
• Norhattan: A bold take on a classic made with the state grape, Norton! 

Serve a Crowd- These make-ahead, big batch cocktails are both delicious and convenient. Make a pitcher with a festive garnish, pre-pour and serve on a decked out tray, or have a self-serve punchbowl of one of these signature sips for your holiday gathering. 

• Mulled Wine: A classic winter sipper that will warm your guests on a chilly night. Delicious when made with the earthy, spicy Missouri Chambourcin red wine. 
• Sparkling Pomegranate Punch: This cocktail has a beautiful presentation and is a tasty treat made with late harvest dessert wine and sparkling wine. 
• Spiced Cranberry Sangria: Festive and seasonal, this wine-tail is a great option to make before your event and is sure to please your guests, especially when made with a Missouri dry rosé wine. 
• Late Harvest & Campari Cocktails- The color is almost as lovely as the flavor. This recipe is perfect when made with a Late Harvest Vignoles. 

Try your hand at a signature cocktail this holiday hosting season. They’re fun, festive and delicious. Cheers!

Reuse leftover wine bottles and corks to create crafty holiday decorations that will get everyone in the spirit of the season. Here are nine ideas to get your creative juices flowing. Let the Missouri wine flow too. After all, you’re going to need some empty bottles!

1. Let it snow! Spray a clear bottle with adhesive and roll it in Epsom salt for a super simple snow glass effect.  Click the image below to learn more!

Photo: camelotartcreations.com

 

2. Dreaming of a white Christmas? Deck out your holiday table or mantle with these snow-kissed bottles.  Click the image below to learn more!

Photo: realcoake.com

 

3. Silver season’s greetings. These faux mercury glass wine bottles are great for the holidays, and classic enough to carry you through the New Year.  Click the image below to learn more!

Photo: thefrugaltree.blogspot.com

 

4. Make a golden Menorah! Create a beautiful and easy Menorah with spray painted wine bottles just in time for the beginning of Hanukkah.  Click the image below to learn more!

Photo: littlemisspartyplanner.com

 

5. Light it up! Put Christmas lights inside empty wine bottles for a twinkling mantelpiece.  Click the image below to learn more!

Photo: ehow.com

 

6. There’s no place like gnome. Add some holiday cuteness with these gnome wine bottle toppers. They’re great for decorating or gifting.  Click the image below to learn more!

Photo: livelaughrowe.com

 

7. Spread the joy! These simple DIY burlap bags look great as decoration and are perfect for wrapping a special bottle of Missouri wine for the wine-lovers on your list.  Click the image below to learn more!

Photo: myhomesweetblog.com

 

8. Adorn the door. This wreath made from wine corks is slightly understated and lovely.  Click the image below to learn more!

Photo: goodhousekeeping.com

 

9. Trim the tree with corks. These star ornaments from recycled wine corks are an easy, quick and inexpensive way to decorate your Christmas tree.  Click the image below to learn more!

Photo: virginiasweetpea.com

 

Let’s get crafting and make everything merry and bright with Missouri wines! Cheers!

Winery: Chaumette Vineyards & Winery

Ingredients:

Chimichurri:
1½ cups mint leaves
½ cup Italian parsley
1 small Serrano pepper, seeded and coarsely chopped
1 small shallot, coarsely chopped
1 clove garlic, coarsely chopped
3 tablespoons Sherry wine vinegar
1 tablespoon honey
½ cup extra virgin olive oil
Sea salt, to taste

Lamb:
3 8-rib racks of Prairie Grass Farms lamb, Frenched (about 1½ lbs each)
3 tablespoon olive oil
Sea salt and freshly ground black pepper
Rice:

4 tablespoon butter
1 cup diced onion
2 cups Martin Rice Co. long-grain rice
3½ cups low-sodium chicken broth
1 bay leaf
¼ teaspoon saffron threads, crushed
Sea salt and freshly ground black pepper
Brussels sprouts:

1½ pounds Brussels sprouts, halved lengthwise
¼ cup olive oil
Sea salt and freshly ground black pepper

Directions:
Preparation – Chimichurri:
In a blender, purée mint through honey. With blender running, add olive oil in a slow steady stream until fully incorporated. Season with salt. Can be made a day or two ahead. Bring to room temperature before serving. Preparation – Lamb: In a kettle-style grill, build a two-zone fire by banking hot coals only on one side of the grill. Place the grate over the fire to preheat. Coat each rack of lamb with 1 tablespoon oil and season generously with salt and pepper. Wrap the bones of lamb in heavy-duty aluminum foil in order to prevent charring while grilling. When the fire is at its peak (white-hot ash begins to form on the coals) place the racks, meat side down, on the grill. Sear for 2 minutes, being careful not to let them burn. Give racks a quarter turn and sear an additional minute or two. Flip racks and place on cooler side of grill. Place a large chunk of hickory wood onto fire and cover (but not completely) with grill top, allowing for ¼-inch gap on the lamb side. Allow to smoke roast for approximately 8 to 10 minutes until lamb gets to an internal temperature of 135°F for medium-rare. Remove lamb from grill, cover loosely with foil and allow lamb to rest for 10 minutes before discarding foil and carving into individual chops. Drizzle with Chimichurri when serving.

Preparation – Rice:
Heat a 4-quart saucepan over medium-low heat. Melt butter in pan. Add onion. Sauté for 5 minutes, stirring frequently. Add rice and continue to sauté for 3 minutes. Add broth, bay leaf and saffron. Bring to a boil. Cover, reduce heat and simmer for 20 minutes. Discard bay leaf. Keep warm. Season with salt and pepper.


Preparation - Brussels Sprouts:
Preheat oven to 450°F. Toss sprouts in olive oil and season with salt and pepper. Place sprouts cut side down on baking sheet. Roast in oven for 10 minutes, or until sprouts show some dark brown on the flat side and a knife inserted into the body meets little resistance. Serves 8.

Winery: Jowler Creek Vineyard and Winery

Ingredients:
1 box of angel food cake mix
Bag of frozen strawberries

1 box of Betty Crocker fluffy white mix

¼ cup Jowler Creek Butterfly Blush (Rosé)

Directions:
Thaw the bag of frozen strawberries. Mix angel food cake according to the directions on the box then fold in generous amounts of strawberries to the batter with a spatula. Bake according to the directions on the box. For the frosting, mix the white mix according to directions. Beat in the juice from the frozen strawberries and Jowler Creek Butterfly Blush. Cake should be frosted just prior to serving (as frosting is very delicate).



Winery: Sainte Genevieve Winery

Ingredients:
Cake:
1 box white cake mix
1–3 oz. box strawberry flavored gelatin
1/2 cup oil
4 eggs
1 cup Sainte Genevieve Strawberry Wine
Fresh sliced strawberries (about 1 pint)
Whipping cream

Glaze:
1 stick butter
2 cups powdered sugar
2/3 cup Sainte Genevieve Strawberry Wine

Directions:
Blend first five ingredients together, following cake mixing directions. Line bottom of greased 9x13 pan with sliced strawberries. Pour batter over berries and bake in 350° oven for 40-45 minutes. Cool. Poke holes in top and pour glaze over cake. Serve with whipped cream.

Ingredients:
3 8 oz. beef filets (wrap with bacon)
3 slices of bacon
½ cup beef broth
¼ cup Balsamic Vinegar
1/3 cups Worcestershire
1 cup dried cranberries
2 whole shallots chopped
1 lb. mushrooms
1 cup red wine – St. James Velvet Red (semi-dry red wine)
Blue Cheese Crumbles

Marinade:
½ cup olive oil
1 tsp. steak seasoning
1 sprig basil

Directions:
Wrap bacon around steak and place in marinade for 1 hour. Place in a skillet and slowly brown each side. Remove meat. Pour beef broth, vinegar, and Worcestershire in skillet. Chop shallots and mushrooms and place in skillet and cook approximately 5 minutes. Add cranberries and simmer for 3 minutes. Add wine and put steak back in pan and cover approximately 3 to 5 minutes. Serve with sauce from pan and top with blue cheese crumbles. Serve with favorite side dishes. 3 8-oz. servings.

Winery: Baltimore Bend Vineyard

Ingredients:
1 box store bought white cake mix
¾ cups Chardonel white wine
1 (5 oz.) pkg. instant vanilla pudding mix
4 eggs
1 teaspoon nutmeg
Powdered sugar
¾ cup vegetable oil
Fresh sliced strawberries

Directions:
Preheat oven to 350 degree F. Grease and lightly flour a 10” bundt cake pan. In a medium mixing bowl, combine white cake mix, instant vanilla pudding mix, nutmeg, vegetable oil, white wine and eggs. Beat at medium speed for 5 minutes. Pour into bundt pan. Bake in oven for 50 minutes or until a toothpick inserted in center of cake comes out clean. Remove and let cool for 10 minutes before removing cake from pan. Sift powdered sugar lightly over cake and garnish with fresh sliced strawberries.

Winery: Peaceful Bend Vineyard

Ingredients:
Whisk together the following:
1 tablespoon orange zest
Juice of one orange
2 teaspoons lime zest
Juice of one lime
1 teaspoon ground thyme
4 cloves of garlic passed through a garlic press
¼ teaspoon kosher salt
⅛ teaspoon ground red pepper.

Directions:
Place ¼ cup of this mixture into a large plastic ziplock bag, reserving the rest of the mixture to the side. Add 3-4 skinless boneless chicken breasts to the ziplock bag. Let the chicken marinate for about 5 minutes or so.

Coat a skillet with spray oil and heat to medium high. Add the chicken to the skillet, discarding the bag & the marinade. Cook chicken for 2-3 minutes on each side, browning the chicken on both sides. Add about 1 cup of Peaceful Bend Vineyard Courtois (dry white wine) to the skillet, cover and cook until the chicken is done all the way through.

While that’s cooking, add 1 tablespoon of olive oil to the reserved citrus/garlic mixture and whisk together. Once the chicken is cooked, place a handful of spinach leaves on a plate, then place a chicken breast on top of the spinach. Top the chicken & spinach with a spoonful of the reserved mixture.