Ingredients:
1 ½ cups St. James Friendship School Red (semi-dry red wine)
1 T cinnamon
1 tsp. Allspice
½ tsp. nutmeg
½ cup sugar
¼ tsp. red coloring (gel)
2 pears (fresh)
cheesecloth

Directions:
Place cinnamon, Allspice, nutmeg into cheesecloth – tie into a bag. Place spice bag, wine, food coloring and sugar into a pan (large enough to hold the pears). Peel pears leaving stems on. Stand pears upright in pan – cover – simmer about 20 minutes until tender. After pears are tender and nice color of red, lift out of pan and set aside to cool. Boil juices until it reduces to ¾ cup. Let it cool. Cut one inch off top of pear – remove core – scoop out pear bottom. Add pear scooping to juice – blend until smooth. Pour mixture into a container and place in freezer. Stir a couple of times while in freezer. Place pears in freezer to cool (2-4 hours). Once sherbet freezes (4 hours overnight), scoop into pears, replace top of pears. Serves 2.

Winery: Jowler Creek Vineyard and Winery

Ingredients:
6 oz. water

4 oz. sugar

2 cups mashed frozen strawberries

10-12 oz. Jowler Creek Critter Cuvee (semi-sweet white wine)

Directions:
Combine water, strawberries, and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool the mixture in the refrigerator and freeze in an ice cream machine according to manufacturer’s instructions. If you don't have an ice cream maker pour chilled mixture into a plastic storage container and place in the freezer until completely frozen and scrape with a fork before serving. Top it with your favorite Missouri sparkling wine.

Winery: Jowler Creek Vineyard and Winery

Ingredients:
1 large bag of Double Stuff Oreos
1 8 oz. package of cream cheese
1 20 oz. package of almond bark
Splash of Jowler Creek Nort (dessert wine)

Directions:
Crush package of Double Stuff Oreos in food processor until finely chopped.

Mix box of cream cheese and crushed Oreos in mixer until just mixed Add a splash of Jowler Creek Nort wine.

Roll Oreo/cream cheese mixture into 1” balls.

Line baking sheet with wax paper, place balls onto sheet and let set in fridge for one hour.

Melt almond bark according to directions on package and dip balls into the melt.

Place coated balls back in refrigerator and let sit for at least one hour before serving.

Winery: Jowler Creek Vineyard and Winery

Ingredients:
1 tube ready-to-bake sugar cookie dough
1 8 oz. package of cream cheese
¾ cup sugar
Sliced fresh kiwi, strawberry, blueberries, or fruit of your choice
Splash of Jowler Creek Traminette wine

Directions:
Roll out cookie dough, cut out cookies and bake according to directions on package. Blend cream cheese, sugar, and Traminette wine together in mixer. Spread cream cheese mixture topping on each cooled cookie. Garnish with slices of kiwi, strawberries, and blueberries Keep in refrigerator until serving.

Winery: Sainte Genevieve Winery

Ingredients:
1 angel food cake (or two 9x5 pound cakes) in 1 inch pieces
2 - 3 oz. boxes blackberry flavored gelatin
1 cup boiling water
1 cup Sainte Genevieve Blackberry Wine
4 cups frozen blackberries, thawed
24 oz. plain or vanilla flavored yogurt
whipping cream

Directions:
In bowl, mix together gelatin and boiling water stirring until gelatin dissolves. Add wine and chill until thickened - about 30 minutes. Add thawed blackberries. In 3 qt. trifle bowl, layer half the angel food cake, half the blackberry mixture and half the yogurt. Repeat layers. Chill for at least 2 hours before serving with whipped cream.

Winery: Sainte Genevieve Winery

Ingredients:
Brownie:
1 box (19.5 oz.) brownie mix
2 eggs
1/2 cup oil
1/4 cup Sainte Genevieve Cherry Wine
1/4 cup diced maraschino cherries

Icing:
1/2 cup sliced almonds (optional)
1/4 cup diced marachino cherries
About 2 cups powdered sugar
2 tbsp. Sainte Genevieve Cherry Wine

Directions:
Mix brownie ingredients together until moistened. Place in greased 9x9 pan and bake at 350° for 35 minutes. Cool. Mix icing ingredients together until sugar dissolves and spread evenly over brownies.

Ingredients:
Cake:
2 ¼ cups cake flour
1 ½ cups white sugar
3 tsp. baking powder
1 tsp. salt
½ cup butter flavored Crisco
½ cup milk
½ cup Jowler Creek Vignoles wine (semi-sweet white wine)
1 ½ tsp. vanilla
2 eggs

Glaze:
1 cup apricot jelly
½ cup Jowler Creek Vignoles wine (semi-sweet white wine)
6 T. honey
1 tsp. corn starch

Fresh Fruit:
strawberries, nectarines, kiwi, blueberries, raspberries

Directions:
Cake:
Heat oven to 350°F. Grease and flour a 12-inch round cake pan. Measure all cake ingredients into large mixing bowl. Blend ½ minute on low speed; stir often. Beat 3 minutes at high speed; scrape bowl occasionally. Pour into prepared pan. Bake 30 minutes until wood pick comes out clean. Cool on rack.

Glaze:
Melt jelly in a small saucepan over low heat. Stir in remaining ingredients until smooth. Heat on low until mixture thickens. Cool. Arrange fruit on top of cake and pour glaze to completely coat fruit. Serves 8.

Ingredients:
Cupcakes:
1 ½ cups of flour
1 ½ tsp. baking powder
¼ tsp. salt
1 cup sugar
½ cup vegetable oil
2 eggs
½ T. strawberry flavored extract
1/3 cup red wine
1/3 cup cold milk
red food coloring

Cream Cheese Frosting:
½ cup butter, room temperature
pinch salt
4 oz. cream cheese
2 ¼ cup powdered sugar

Directions:
Preheat oven to 350°. Place liners in cupcake tin. Whisk together flour, baking powder, and salt and set aside. In a large bowl, whisk together sugar, oil and eggs until smooth. Add in the extract and whisk to combine. Add in the dry ingredients alternating with the wet, adding 1/3 of the dry, then the milk, 1/3 of the dry then the wine, and then the rest of the dry. Mix just to combine with each addition. If desired, whisk in food coloring until uniform. The batter will be runny.

Portion the batter into the cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool in pan for a couple of minutes, and then remove to a cooling rack until room temperature. Top with cream cheese frosting.

Frosting:
In an electric mixer with the paddle attachment, beat the butter and salt until fluffy. Add the cream cheese and beat to combine. Add in the powdered sugar a little at a time until it is all combined, and then beat until it is the consistency you like. If you would like a thicker and sweeter icing, add more sugar. Once frosted, keep the cupcakes stored in the refrigerator until ready to serve. Yield: 12 cupcakes

Ingredients:

3 cups fresh Concord grapes
1/2 to 1 cup granulated sugar, to taste
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 tablespoon butter, melted
Pastry for a 9-inch double-crust pie

Directions:
Wash and stem grapes. Remove skins by squeezing gently; reserve skins. Heat the grape pulp to the boiling point, stirring occasionally. Reduce heat and simmer 5 minutes, stirring, or until the seeds can be easily removed by pressing the pulp through a sieve. Discard the seeds. Mix reserved skins with strained pulp. Combine sugar and flour; stir into grape mixture. Stir in lemon juice and butter.

Place pastry for bottom crust in a 9-inch pie plate. Pour grape mixture into unbaked pastry. Position the pastry for top crust over filling. Seal and flute edges. Cut slits in top crust. (Tip: For a pretty appearance, brush top pastry with beaten egg and sprinkle with granulated sugar.)

Bake in a preheated 425-degree oven 10 minutes, then reduce oven temperature to 350 degrees and bake 30 minutes, or until pastry browns and filling bubbles.

Yield: 1 pie; 6 to 8 servings.

SOURCE: Adapted by Tina Danze from Julia Child, Mastering the Art of French Cooking

Ingredients:

• 4 pounds boneless beef chuck cut into 1 ½ to 2-inch cubes
• Vegetable oil for browning the meat
• 2 cups sliced onions
• ¾ cup sliced carrots
• 1 bottle of medium-bodied, fruity, young red wine
• 2 ½ to 3 cups canned beef broth
• 4 or 5 large unpeeled garlic cloves, smashed
• 2 ½ to 3 cups canned drained Italian plum tomatoes
• 2 imported bay leaves
• 1 teaspoon dried thyme
• Salt and freshly ground pepper to taste
• 5 tablespoons softened butter (divided use)
• 3 tablespoons flour
• 24 small frozen pearl onions, defrosted
• 3 cups quartered fresh mushrooms (such as cremini mushrooms)

1. Dry the meat thoroughly with paper towels – damp meat won’t brown well. Film a frying pan with 1/16 inch of oil and set over moderately high heat. When very hot but not smoking, brown as many pieces of meat as will fit in one layer without crowding. Turn frequently to brown on all sides – 3 to 5 minutes; this is a very important flavor step, so don’t take shortcuts. Transfer the pieces as they are done to a 3-quart, heavy-bottom, flameproof casserole or Dutch oven. Preheat oven to 325 F.
2. Skim all but a spoonful of fat out of the frying pan. (If burned, discard all the fat and add fresh oil.) Add the sliced vegetables, stirring and tossing for 3 to 4 minutes to brown lightly before scraping them out over the beef. Pour a cup of the wine into the frying pan, swishing and scraping up any browned bits and coagulated juices. Pour the liquid into the casserole. Add the garlic, the remaining wine, and beef broth to the casserole to cover. Fold in the tomatoes, bay leaf, thyme and salt to taste. You should have enough liquid almost to cover the beef; add more beef broth if needed.
3. Bring the mixture to a simmer on top of the stove. Cover and transfer to the preheated oven and cook for about 3 hours, turning and basting the meat several times, until just fork-tender. Check the dish after 15 minutes to make sure it is not boiling; reduce oven temperature if it is bubbling too vigorously; it should maintain a simmer.
4. While the dish simmers, prepare the pearl onions and mushrooms. Heat 1 tablespoon butter in a heavy saucepan or skillet over moderately high heat until the foam subsides, then sauté onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add water to come halfway up the sides, then simmer, partially covered, until onions are tender, about 15 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes. Set aside.
5.  Heat the 1 tablespoon butter in a large, nonstick skillet over moderately high heat until foam subsides. Add mushrooms and sauté, stirring, until brown and any liquid that the mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
6. When beef is tender, pour the contents of the casserole into a colander set over a saucepan to collect all the liquid. Wash out the casserole and return the pieces of beef to it. Press the juices from the solids in the colander into the saucepan. Degrease the cooking liquid and taste very carefully for seasoning. You should have about 3 cups of liquid. Boil it down rapidly if its flavor needs concentrating. Remove from heat.
7. Using clean hands, blend flour and remaining 3 tablespoons of the butter into a paste with your fingers. Whisk the butter-flour paste into the degreased sauce. When thoroughly incorporated, bring the sauce to a boil to thicken. If not thick enough, repeat the process using ½ tablespoon each of flour and butter.
8. Add the sauce, prepared onions and sautéed mushrooms to the beef in the casserole and simmer for 2 minutes to blend the flavors. This dish is best if made a day or two ahead of serving, as its flavors meld and develop overnight. Cool, uncovered, before chilling, covered. If making ahead, it’s easier to remove fat from the surface after chilling. If you can’t make it a day or two before serving, at least time the preparation so that it sits at room temperature for 1 hour before serving. The dish may be reheated, covered, in a 350 F oven. For faster reheating, remove stew from the refrigerator an hour before putting in the oven.

Makes 8 servings.