Winery: Jowler Creek Vineyard and Winery

Ingredients:
About 1 cup boiling water
¼ cup sun-dried tomatoes
1 ½ lb. round venison
½ cup finely chopped onion
1 egg, slightly beaten
1 cup soft bread crumbs
¼ cup shredded Parmesan cheese
½ teaspoon salt
⅓ cup ketchup
¼ teaspoon pepper
2 tablespoons ketchup
½ cup loosely packed fresh basil
2 tablespoons Jowler Creek Norton wine
1 tablespoon minced garlic
2 tablespoons shredded Parmesan cheese

Directions:
Heat oven to 400°F. Pour enough boiling water over sun-dried tomatoes in small bowl just to cover; let stand 10 minutes or until tomatoes are softened. Drain well. Finely chop tomatoes.

Combine beef, venison, tomatoes, bread crumbs, onion, ⅓ C. ketchup, ¼ C. cheese, basil, egg, salt and pepper in large mixing bowl, mixing lightly but thoroughly. Shape mixture into 18 2-inch meatballs and place on rack in broiler pan. Bake in 400°F oven about 10-12 minutes.

Meanwhile, combine wine and 2 tablespoons ketchup. Generously brush meatballs with wine mixture. Cook a remaining 8-10 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color.

Winery: Jowler Creek Vineyard and Winery

Ingredients:
2 tablespoons olive oil

1 medium white onion, chopped

3 cloves garlic, chopped

2 cups parsley, chopped

1 can chopped clams

1 cup Jowler Creek Vignoles wine

½ box linguine, cooked

Shredded Parmesan cheese

Directions:
Heat olive oil in large saucepan. Add onion, garlic and parsley and cook until softened. Stir in Jowler Creek Vignoles and simmer for 5 minutes. Add clams and cook until heated through. Toss sauce with cooked linguine and sprinkle on cheese.

Winery: Baltimore Bend Vineyard

Ingredients:
1 cup Jubliee Apple wine
4 teaspoons cider vinegar
2 tablespoons brown sugar
4 1-inch thick bone-in pork chops
1 tablespoon Dijon mustard
3 teaspoons vegetable oil
⅛ teaspoon cayenne pepper
Salt and pepper
½ teaspoon vanilla extract
1 tablespoon butter

Directions:
Wisk together first 5 ingredients plus 2 teaspoons cider vinegar. Transfer ¼ cup of marinade to gallon ziplock bag; add chops; press out air and seal bag. Turn bag several times to coat chops and refrigerate 1-2 hours. Reserve remaining mixture for sauce.

Remove chops from bag and pat dry with paper towel, discard marinade. Heat 3 teaspoons oil in large skillet to medium hot. Season chops with salt and pepper and cook 3-4 minutes on each side. Transfer chops to plate and cover tightly with foil.

Add reserved marinade mix to skillet and bring to boil stirring with wooden spoon. Cook 3-5 minutes until reduced to thick glaze. Reduce heat to medium low; add juice from chops, remaining 2 tsp. cider vinegar and butter. Whisk and simmer 2-3 minutes longer. Remove pan from heat and return chops to skillet, turning occasionally to cover with sauce.

Transfer chops to platter and spoon sauce over chops. Serves 4. Recipe modified from Cook’s Country Magazine.

Ingredients:
1 Cornish game hen
¼ cup dried apricots – rough chop
¼ cup apples – peeled, cored and medium diced
¼ cup dried cranberries
¾ cup Mount Pleasant Vintage Port
¼ cup Fresh sage well chopped
Kosher salt
Fresh cracked pepper
Directions:
Preheat oven to 400 degrees. Rub the inside and outside generously with olive oil. Season the inside of the hen with salt and pepper. Toss the apricots and apples together in olive oil then stuff hen with mixture. Then season the top of the hen and sprinkle the chopped sage on top. Cook in 400 degree oven for 30 to 40 minutes or until hen reaches 160 degrees.

While hen is cooking reduce the port wine ¾ times (15-20 min). The wine will get thick like a glace. Add the cranberries to port glaze at the end of the cooking time.

Serve over rice pilaf or a sweet potato puree then drizzle dish with the port wine cranberry glaze.

Winery: Chaumette Vineyards & Winery

Ingredients:

Polenta:
2 cups whole milk
2 cups water
1 bay leaf
1 cup coarse-ground polenta
3 tablespoons butter, divided
¼ cup grated Heartland Dairy Methusaleh cheese
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil

Mushroom Ragout:
2 tablespoons butter
2 tablespoons extra virgin olive oil
1½ lbs assorted wild mushrooms, coarsely chopped
¼ cup finely chopped shallots
4 cloves garlic, chopped
⅓ cup brandy
⅓ cup heavy cream
¼ cup chopped fresh thyme, divided
1 small bottle black truffle oil
Directions:

Preparation – Polenta: In medium saucepan, bring milk, water and bay leaf to a boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, 20 to 30 minutes. Remove from heat and discard bay leaf. Add 2 Tbsp butter and cheese. Season to taste with salt and pepper. Transfer polenta to a 13x9x1-inch baking sheet lined with parchment and sprayed with cooking spray. Spread evenly over the bottom of the pan. Allow polenta to cool in refrigerator, about 3 hours. Once cool, cut polenta into 16 rounds, each approximately 2 inches in diameter.

Preheat oven to 250°F. In large nonstick sauté pan, melt 1 tablespoon butter with oil over medium-high heat. Working in batches, add polenta rounds to pan and cook until crispy, 2 to 3 minutes per side. Transfer to oven while finishing remaining polenta.

Preparation - Mushroom Ragout: In large, deep skillet, melt butter and oil over medium-high heat. Add mushrooms and sauté until tender and browned. Add shallots, garlic and brandy and sauté until tender, about 2 minutes. Add cream and half of thyme. Season lightly to taste with salt and pepper.

To Serve - place 2 polenta coins on each plate. Top each coin with 2 tablespoon warm ragout. Garnish with a few drops of truffle oil per coin and remaining thyme.

Winery: Meramec Vineyards

Ingredients:
4 cloves of garlic
1/2 cup Bistro Gold (dry white wine)
3 tablespoons of capers
1/2-cup heavy cream
Olive oil
Salmon
Black Pepper or Fish rub

Directions:
Rub salmon with olive oil. Sprinkle salmon with pepper or a fish rub. Put dab of butter and olive oil in pan. Bake salmon at 350 F for 10 minutes or pan sear on stove top. Chop 4 cloves of garlic fine. Sauté garlic in pan drippings. Add about 1/2 cup Bistro Gold (dry white wine). Add 3 tablespoons of capers. Stir in 1/2-cup heavy cream.

1 oz. Adam Puchta Signature Port

1 oz. Del Maguey Mezcal Vida

1 oz. Aperol Aperitivo

Stir all ingredients and strain into coupe. Garnish with orange peel.

This winetail was developed by Doug Frost in conjunction with The American Restaurant for the 2014 Paris of the Plains Festival.

Named after the term for measuring river depth on a steam boat (how Samuel Clements came to his pen name), this winetail is as original as the famous author.

2 oz. Stone Hill Cream Sherry

0.5 oz. cream

0.25 oz. Simple Syrup

1 egg

Blend with immersion blender and serve into globe. Garnish with nutmeg.

This winetail was developed by Doug Frost in conjunction with The American Restaurant for the 2014 Paris of the Plains Festival.

Download and print a pdf of this recipe card here.

Download and print a pdf of this recipe card here.