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.

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CHICKEN ROLL BLUES

First Place Winner

2014 Cooking with Missouri Wine Contest
Toni Warren, Sedalia, MO

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons (3/4 stick) butter
½ cup dry white wine (such as St. James Winery Friendship School Semi-Dry White Wine)
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy (whipping) cream

Pound chicken pieces to flatten.  Place a slice of cheese and a slice of ham on each piece of chicken, arranging slices to within 1/2 inch of the chicken edges. Fold each piece to enclose filling; the bare chicken edges should meet. Secure edges with wooden picks.

Mix flour and paprika in a small bowl. Coat chicken pieces with flour mixture.

Heat butter in large skillet over medium heat. Add chicken and cook, turning occasionally, until browned on all sides. Add wine and bouillon granules. Reduce heat to low; simmer, covered, 30 minutes, or until chicken is no longer pink and juices run clear.

Remove and discard wooden picks. Transfer breasts to warm serving platter.

Mix cornstarch with cream in small bowl; stir to mix well. Slowly whisk cream mixture into drippings in skillet. Cook, stirring, until thickened. Pour over chicken and serve hot.

Yield: 6 servings.

RED WINE PORK MEDALLIONS

Second Place Winner

2014 Cooking with Missouri Wine Contest
Pat Finkes, Steelville, MO

1 ounce sweet dry rub (homemade or store bought, such as Fat Boy sweet rub)

1 1/2 to 2 pounds pork tenderloin, silver skin removed
1 1/2 tablespoons olive oil, divided
1 tablespoon butter

1/4 cup chopped onion

4 ounces fresh chunky-style Portabella mushrooms, rinsed, drained, patted dry and chopped

1/2 cup chicken stock (see note)
1/4 cup sweet red wine (such as Meramec Vineyard New World Red)
1/4 cup mixed dried berries

Pat the dry rub all over the tenderloin. Place in baking dish or plastic bag; refrigerate at least 30 minutes, or up to 2 hours.

When ready to cook, slice the tenderloin crosswise into 1-inch medallions.

Heat 1 tablespoon of the oil in skillet over medium-high heat. Add medallions and cook until the internal temperature reaches 145 degrees (use a meat thermometer). Transfer medallions to a warm serving platter and cover with a tent of aluminum foil. Let stand while preparing sauce.

Add remaining 1/2 tablespoon oil and butter to drippings in skillet; stir in onions and mushrooms. Cook and stir until onions soften, 1 to 2 minutes. Stir in chicken stock; cook and stir to loosen any bits on bottom of skillet. Stir in wine and dried berries. Simmer until liquids reduce by half. Pour sauce over medallions and serve hot.

Yield: 3 to 6 servings.

Note: Use homemade or canned chicken stock, or dissolve one chicken bouillon cube in 1 cup boiling water and measure 1/2 cup for use in this recipe.

BERRY SMOKED PORK LOIN

Third Place Winner

2014 Cooking with Missouri Wine Contest
Pam Wilson, Leeton, MO

2 to 3 pounds pork loin
2 cups Berry Fruit Wine (such as Adam Puchta Jazz Berry Wine)

Sauce:
1 cup Berry Fruit Wine (such as Adam Puchta Jazz Berry Wine)

1 tablespoon cornstarch

Place pork loin in resealable plastic bag. Pour 2 cups wine over loin; carefully seal bag. Refrigerate 4 hours or overnight, turning bag occasionally to coat meat.

Prepare smoker, using your choice of wood (we used cherry). Drain and discard marinade; put loin in smoker and smoke for three hours, or as directed for your smoker.

Shortly before meat is done, prepare sauce. Combine 1 cup wine and cornstarch in small saucepan; heat, stirring constantly, until of desired consistency.  Slice the loin and serve with sauce.

Yield: 4 to 6 servings.

First Place Winner

2014 Missouri Wine Just Desserts Contest
Laura McDougald, Preston, MO

Almond Nut Crust:
2 1/2 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons granulated sugar
1/4 cup finely ground almonds
1/4 cup butter-flavor solid vegetable shortening (such as Crisco), cold, cut into small pieces
12 tablespoons (1 1/2 sticks) butter, cold, cut into small pieces
1/4 to 1/2 cup ice water

Pie Filling:

2 1/2 cups halved red and/or black seedless grapes
2 teaspoons lemon juice
1/2 cup 100-percent Concord grape juice, unsweetened
1/2 cup Concord grape wine (such as Stone Hill Winery Sweet Red Wine)
1/2 cup granulated sugar
1/3 cup granulated quick-cooking tapioca (for thickening)
2 tablespoons butter
Milk and granulated sugar, for topping crust 

Grape Swirl Ice Cream:

9 large egg yolks
2 cups whole milk
2 cups heavy (whipping) cream
12 tablespoons granulated sugar, divided
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
3/4 cup 100-percent Concord grape juice, unsweetened, divided
1/2 cup Concord grape wine (sweet red wine)
1/4 cup Concord grape jelly (such as Welch's)
1 tablespoon granulated sugar
1 teaspoon cornstarch

For crust: Combine flour, salt, sugar and almonds in large bowl; mix well with a fork. Using two knives or a pastry blender, cut butter-flavor shortening  and butter into flour mixture until mixture resembles coarse crumbs. Sprinkle ice water slowly onto the dough while mixing with a fork; mix until dough holds together, adding water as necessary.

Turn dough onto a floured work surface. Divide dough in half. Place each half on a piece of plastic wrap. Flatten  dough into disks; wrap each with plastic wrap. Refrigerate dough at least 1 hour. Meanwhile, prepare pie filling.

For filling: Combine grapes, lemon juice, grape juice, Concord wine, sugar and tapioca in large bowl; mix well. Let mixture stand for 30 minutes to soften tapioca and let flavors marry.

Roll out each piece of pie dough to fit 10-inch pie plate. Arrange bottom crust in pie plate. Add filling; dot with butter. Arrange top crust over filling; crimp edges. Brush top crust with a little milk, then sprinkle with sugar. Cut slits in top crust.

Bake pie in preheated 400-degree oven 15 minutes; reduce heat to 350 degrees and bake 30 minutes, or until crust is nicely browned and filling is bubbly. Let cool on wire rack. Serve pie topped with a scoop of Grape Swirl Ice Cream.

For ice cream: Put egg yolks in large bowl; beat well with whisk. Combine milk, cream, 6 tablespoons of the sugar and vanilla in large saucepan; whisk well. Bring milk mixture to a boil over medium heat; as soon as the mixture begins to rise up the sides of the pan, remove from heat. Whisk 1 cup of the hot milk mixture into the beaten egg yolks along with the remaining 6 tablespoons sugar.  Slowly whisk egg yolk mixture into the remaining milk mixture. Whisk in salt. Transfer custard to a large bowl.  Cover surface with plastic wrap; refrigerate custard overnight.

Prepare the grape swirl to add to the ice cream: Combine 1/2 cup of the grape juice, Concord wine, grape jelly and sugar in saucepan; mix well. Bring to a boil over medium heat. Combine remaining 1/4 cup grape juice and cornstarch to make a slurry. Whisk slurry into boiling syrup mixture; cook until combined and thickened. Let cool. Refrigerate until ready to add to the ice cream.

Put the chilled custard in an ice cream maker. Follow manufacturer’s instructions to make ice cream. When the ice cream is ready, fold the chilled grape swirl into the ice cream. Transfer ice cream to an airtight container and store in freezer for up to 5 days.

Yield: 1 (10-inch) pie and 1/2 gallon ice cream.

Note: The custard for the ice cream needs to be refrigerated overnight, so be sure to allow time to prepare the ice cream before the day you plan to bake the pie.