Winery: Stone Hill Winery - Branson

Ingredients:
Sweet Potatoes: 

3 cups peeled, cooked sweet potatoes 

½ cup sugar 

½ stick melted butter 

1 egg 

1 teaspoon vanilla 

¼ teaspoon salt 

¼ teaspoon ground cinnamon 

¼ teaspoon nutmeg 

½ cup milk 

2 tablespoons Cream Sherry



Praline Topping:

½ stick melted butter 

½ cup chopped pecans 

2 tablespoons Cream Sherry 

¼ cup brown sugar
¼ cup quick-cooking oats
¼ cup shredded coconut 

½ teaspoon vanilla

Directions:
With a mixer whip sweet potatoes until smooth and all lumps are removed. Add the rest of the ingredients; continue whipping until smooth and well-mixed. Place in a 1-½ quart casserole dish.

Mix the praline topping ingredients in a separate bowl. Spread evenly on top of the potato mixture. Bake at 350 degrees for 25 to 30 minutes or until bubbly and the top is crisp.

Winery: Rolling Meadows Vineyards

Ingredients:
¼ cup butter, melted
8 sheets (14x9-inch rectangles) frozen phyllo dough, thawed
½ of a 6-ounce jar marinated artichoke hearts
3 8-ounce packages cream cheese, softened
1 ¼ cups crumbled feta cheese (5 ounces)
½ teaspoon dried oregano, crushed
¼ teaspoon garlic powder
3 eggs
¼ cup sliced green onion
Fresh oregano sprig (optional)

Directions:
Preheat oven to 400 degrees F. Brush the bottom and side of a 9-inch springform pan with some of the melted butter. For crust, unroll phyllo dough; cover with plastic wrap. Remove one sheet of phyllo and lightly brush with melted butter. Place a second sheet of phyllo on top, placing it at an angle to the first sheet; brush with butter. Repeat with remaining phyllo sheets one at a time, placing each at an angle to the previous sheet to form a circle and brushing each with butter. Using a wide spatula, transfer the phyllo stack to the prepared pan, carefully easing it into the pan and allowing some of the phyllo to hang about ½ inch over the edge of the pan. Make two slits in the center of the phyllo stack for steam to escape.

Bake in preheated oven about 8 minutes or until phyllo is light golden brown. Cool on a wire rack. Reduce oven temperature to 325 degrees F.

Meanwhile, drain and chop artichokes, reserving 2 tablespoons of the marinade. Set artichokes aside. In a large mixing bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add feta cheese, dried oregano, and garlic powder; beat well. Add eggs; beat just until combined (do not overbeat). Stir in artichoke hearts, the reserved 2 tablespoons marinade, and the green onion. Pour mixture into crust-lined pan.

Bake cheesecake for 35 to 40 minutes or until center is soft-set and edge stays firm when gently shaken. If necessary, loosely cover the edge with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack. Cover and chill for 2 to 24 hours.

Remove cheesecake from pan. If desired, let cheesecake stand at room temperature for 30 minutes to bring out its fullest flavor. If desired, garnish with fresh oregano. Cut cheesecake into wedges. Makes 14 servings.

*Note: For a lower-fat version, substitute fat-free cream cheese for the regular cream cheese.

Winery: St. James Winery

Ingredients:
½ cup St. James Winery Seyval
8 oz angel hair pasta
½ cup chopped fresh Roma tomatoes
2 cups broccoli, cut into small florets
2 tablespoons olive oil
3 cloves garlic, crushed
⅔ cup chicken broth
1 tablespoon fresh basil, chopped
2 teaspoon fresh oregano, chopped
½ cup feta cheese, crumbled
⅛ teaspoon cayenne pepper
Black pepper to taste

Directions:
Cook pasta according to the package directions. Steam broccoli florets until tender-crisp. In a large non-stick skillet heat oil over medium heat, add garlic and sauté until golden. Add wine, broth, basil and oregano to skillet. Cook one minute. Remove from heat. Add cooked pasta and broccoli. Toss. Add Feta cheese, tomatoes and peppers. Toss. Serve warm or chilled. Serves 4.

Ingredients:
¼ cup (4 T.) butter
4 chicken breasts
½ cup Stonehaus Vignoles (dry white table wine)
2 T. butter
½ medium onion finely chopped
¼ cup dry white table wine
1 cup sour cream
salt and pepper to taste
½ tsp. paprika
¼ cup chopped parsley

Directions:
Melt the ¼ butter in frying pan; add chicken breasts and cook until just delicately brown, turn occasionally. Sprinkle the ½ cup wine over chicken, cover and steam until tender, 20 to 25 minutes. Melt the 2 tablespoons of butter in another pan, cook onions in it (but do not allow them to brown). Stir in ¼ wine and sour cream. Remove from heat. When chicken is tender, pour sour cream sauce over it. Add salt and pepper to taste. Heat together only long enough to warm cream again. Garnish with paprika and chopped parsley. 4 servings.

Ingredients:
1 lb. sliced baby Portobello mushrooms
2 tbsp. butter
3 garlic cloves, minced
2 cans (14 oz. each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup dry white wine (I use Les Bourgeois Vineyard’s Solay)
¼ tsp. salt
¼ tsp. pepper
9 no-cook lasagna noodles
4 cups shredded mozzarella cheese, divided

Sauce:
¼ cup butter, cubed
¼ cup all purpose flour
3 ½ cups 2% milk
2 ½ cups shredded Parmesan cheese
1 cup white wine (Les Bourgeois Vineyard’s Solay)

Directions:
Sauté mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.

For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook for 1 minute or until thickened. Stir in Parmesan cheese and wine.

Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer three noodles, 1 2/3 cups sauce, 1 cup mozzarella and 1 1/3 cups artichoke mixture. Repeat layers twice.
Cover and bake at 350 degrees for 45 minutes.

Sprinkle with remaining mozzarella cheese. Bake uncovered 15-20 minutes longer or until cheese is melted. Let stand for 15 minutes.

Ingredients:
1 lb. of small pearl onions, peeled and halved
2 T. olive oil
salt and pepper to taste
5 cups beef broth
1 bottle Baltimore Bend Last Minute (red wine)
2 ½ tsp. tomato paste
3-4 lbs. beef roast
5 slices bacon, diced
2 tsp. thyme
5 T. butter
2 T. flour

Directions:
Marinate roast in wine, saving back 1 ½ cups for sauce. Preheat oven to 375°. In small pan, toss onions with olive oil until well coated. Salt and pepper to taste. Roast in oven until golden brown, about 30 minutes. Combine broth and 1 ½ cups of wine. Bring to boil. Continue cooking until it has reduced by half. Stir in tomato paste, set aside. Sprinkle roast with thyme, salt and pepper, set aside. In roasting pan cook bacon. Remove bacon from pan, leaving bacon fat. Add roast to pan and brown on all sides. Put pan in oven. Roast for about 1 hour (medium rate). Remove meat from pan. Skim any fat off the drippings in pan. Place pan on stove on high. Add broth mixture and bring to boil. Lower to simmer. Melt 2 ½ tablespoons of butter. Mix with flour to make paste and whisk into broth mixture. Simmer until thickened. Whisk in remaining butter. Add onions and bacon bits. Slice roast and serve over top. Serves 6-8.

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.

Ingredients:
10 oz. no-cook lasagna noodles
1 lb. mozzarella cheese, grated

Meat Sauce:
1 lb. Italian sausage - browned and drained
1 clove garlic, minced
1 tbs whole basil, crushed
1.5 tsp salt
1 can stewed tomatoes (1 lb.)
2 cans tomato paste (6 oz ea.)

Cheese Filling:
2 eggs, beaten
2 cups ricotta (or sm. curd cottage cheese)
1/2 cup grated parmesan
2 tbs parsley flakes
1/2 tsp pepper

Directions:
Preheat oven to 375º F. Brown the sausage and drain. Add the rest of the meat sauce ingredients. Stir well. Simmer 30 minutes.

Mix together the cheese filling ingredients.

In a 9 x 13" pan, layer 1/2 noodles, 1/2 cheese filling, 1/2 meat sauce, and 1/2 cheese.

Add another layer of noodles, cheese filling, meat sauce, and top with cheese.

Bake covered for 30 minutes or internal temp reaches 160º F. Remove cover and bake for additional 10 minutes to brown the top.

Winery: Sainte Genevieve Winery

Ingredients:
3-4 lbs bone in beef short ribs
sea salt and freshly ground pepper
1 tbsp olive oil
1 lbs parsnips, peeled and cut into chunks
4 medium carrots, peeled and cut into chunks
1 medium onion, peeled and cubed
1 garlic bulb, peeled and sectioned
1 tbsp flour
1 bottle Sainte Genevieve Winery Bolduc
1 14 ounce can reduced sodium beef broth
1 tbsp Dijon mustard
1 tbsp chopped fresh thyme

Directions:
Season short ribs with salt and pepper. Working in batches in a large pot, cook ribs in oil on medium high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, for 10 minutes. Stir in flour and cool one minute more. Add wine, broth and Dijon to pot, scraping up any browned bits on the bottom of the pot with a wooden spoon. Return short ribs to the pot. Bring to a boil; reduce heat and simmer over low heat, covered but with the lid cracked, for 2 hours. Remove cover and simmer over medium high heat for 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes. Makes 4 servings.

Winery: Sainte Genevieve Winery

Ingredients:
4 boneless skinless chicken breast halves (4 oz. each)
4 tbsp. butter (divided)
1/2 cup Sainte Genevieve Winery Seyval Blanc (dry white) wine
1/2 cup heavy whipping cream
1 tbsp. minced fresh rosemary

Directions:
In skillet over medium heat, cook chicken in 1 tbsp. butter (4-5 min. each side, until juices run clear). Remove from pan and keep warm.

Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce over chicken.