Tofu and Vegetable Stir-Fry with Peanut Sauce

November 23, 2015

Tofu and Vegetable Stir-Fry with Peanut Sauce

Recipe by: Nina Bolka




  • 1 teaspoon Vegetable Oil
  • 2 Fresh Zucchini, chopped
  • 2 Fresh Carrots, chopped
  • 1/2 White Onion, chopped
  • 1 Cup of Green Beans
  • 1 Bell Pepper, Chopped
  • 1 T fresh Ginger, minced
  • Salt and Pepper


  • 3/4 ounce Tofu, cubed (*remember to press out the excess water)
  • 2 eggs, beaten
  • 1 cup Cornstarch
  • Salt and Pepper
  • 3/4 cup Vegetable Oil
  • 3/4 cup peanut sauce (can purchase or make: see separate recipe below)
  • 1/4 cup chopped peanuts




  1. Heat the vegetable oil in a large skillet over medium heat. Add the vegetables and sauté until tender.
  2. Continue to stir and add the minced ginger. Salt and pepper to taste. Once vegetables are cooked to desired tenderness, remove from heat and place vegetables in a dish. Set aside.


  1. Whip the eggs in a bowl. Then, in a different bowl, add cornstarch, salt, and pepper.
  2. Dip the tofu in the eggs, then the cornstarch.
  3. Put the vegetable oil in the skillet and heat up. On medium heat, cook the coated tofu for 5 minutes, or until golden and brown.
  4. Stir in the peanut sauce and chopped peanuts to coat.



Use this amazing peanut sauce recipe from SheSimmers: Thai Home Cooking blog. For everything Thai, check out Leela’s site.

This sauce makes the tofu and rice. It has a nice kick to it that finishes sweet, just what you want in a peanut sauce. Her recipe makes a lot, but keeps well in the fridge or freezer.


Reheat the vegetables if they’ve cooled. Prepare rice for the bottom of bowl. Add the vegetables, tofu, and peanut sauce on top. Enjoy! 


Easy Baked Brie Bites- pair with Pirtle Alhambra Wine

November 23, 2015

- mini phyllo tarts
- brie, cubed
- brown sugar
- chopped pecans
- honey

1) Preheat oven to 350.
2) Place a cube of brie in each phyllo tart.
3) Sprinkle each tart with approximately 1/2 tsp brown sugar.
4) Top with approximately 1/2 tsp chopped pecans and a dollop of honey. 5) Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference)

Adapted from a recipe from

Peach Smash

November 23, 2015

This winetail is as beautiful as it is delicious.

1 ½ oz. Jameson 12 year old Irish Whiskey

1 ½ oz. Montelle Peach Brandy

¼ oz. Lemon Juice

Muddled fresh peaches and cherries

Serve in a rocks glass over ice.

This winetail recipe is courtesy of Doug Frost via the Paris of the Plains Cocktail Festival.

Illegal Rosé

November 23, 2015

The name may be a tad misleading, but this winetail is sure to be a hit at your next get-together.

2 oz Adam Puchta Traminette

1 oz. Samogon

¼ oz. Montelle Chambourcin

2 drops Orange Blossom Water

¼ oz. barspoons lime

¼ oz. agave syrup

Shake and serve over ice in a wine glass. Garnish with a grapefruit peel.

This winetail recipe is courtesy of Doug Frost via the Paris of the Plains Cocktail Festival.


November 23, 2015

A new take on the classic Manhattan with the flare of bold Norton flavors and acidity.
2 oz                  Missouri Norton (dry red wine)
2 oz                  Whiskey
½  oz                Sweet vermouth
2 dashes          Bitters
Stir all ingredients with ice until cold, strain and serve over ice in a rocks glass and garnish with an orange peel.
This winetail recipe is courtesy of Doug Frost via the Paris of the Plains Cocktail Festival.

Click play to learn how you can make your own Norhattan!  

Black and Van Porter

November 23, 2015

1 part Augusta Blackberry Wine
1 part Breckenridge Vanilla Porter

Combine and enjoy! When you can't decide between beer or wine, combine. *Not recommended to combine just any wine and beer. Be sure to have Augusta Blackberry for that semi-sweet blackberry flavor and a porter with a good amount of body and strong vanilla hints.

Dublin Delight

November 23, 2015

1 bottle Augusta Winery Muscat
1 can Squirt soda
1 kiwi sliced
3-5 drops green food coloring

Mix Muscat and Squirt. Add 3-5 drops of green food coloring to desired shade of green. Serve with a slice of kiwi.

Meramec Chocolate Truffles

November 23, 2015

Meramec Chocolate Truffles
Meramec Chocolate Truffles

2 bags of dark chocolate chips (12oz. bags)

1/2 cup heavy cream

1/4 cup Peaceful Bend Vineyard Meramec (dry red blend of Norton and Chambourcin)

1-2 TBL vegetable shortening

optional: 2 TBL white chocolate or sprinkles

Coarsely chop one bag of chocolate chips. Put your coarsely chopped chocolate in a heat-proof bowl and set aside. In a heavy-bottom saucepan set over medium heat, bring the heavy cream just to a boil. Pour the cream over the chocolate and stir until all the chocolate has melted. Stir in the Meramec until everything is smooth. Set the bowl in the refrigerator or freezer until the mixture is firm, but still a bit pliable. Take the mixture out, and working quickly, roll tablespoonfuls of the mix into balls. Set the balls on a wax paper lined cookie sheet. Put these back in the refrigerator or freezer to re-harden.

Meanwhile melt the second bag of chocolate chips either in the microwave or in a double boiler. It's useful to add a tablespoon or two of vegetable shortening to chips to keep the chips from burning while they are melting, but this is optional. Two and a half minutes on high in the microwave should melt the chips, but do this in one-minute increments to keep from overheating them. Once melted, whisk the chocolate until smooth. Then working quickly again, take out the hardened chocolate balls from the cooler, and coat with the melted chocolate. Two forks will allow you to roll the balls in the chocolate and let the excess drip off into your bowl. Set the coated truffles on another wax-lined cookie sheet.

Now comes an optional step: melt white choclate, dip the tines of a fork in the white chocolate and kinda shake the fork back and forth over the top of the truffles. This will fling little white lines all over the top of the truffles and make you look ever so artistic!

Mixed Berry Pavlova with Strawberry Wine Sauce

November 23, 2015

Mixed Berry Pavlova with Strawberry Wine Sauce

First Place Winner - 2013 Missouri State Fair (Just Desserts Contest)
Lorin Fahrmeier, Wellington, Missouri

6 large egg whites, at room temperature
Pinch salt
2 cups granulated sugar
2 tablespoons cornstarch
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

Strawberry Wine Sauce:
1 pint fresh strawberries
1/4 cup granulated sugar
1/2 cup Vignoles wine
1 cup strawberry jam (12-ounce jar)

Sweetened Whipped Cream:
1 1/2 cups cold heavy (whipping) cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Berry Topping:
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Grated peel of 1 lemon, for garnish

Preheat the oven to 300 degrees. Place a sheet of parchment paper on a baking sheet.  Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, and then turn the paper over so the circle is on the reverse side.  (This will prevent a pencil mark on the meringue.)

For meringue:

Combine egg whites and salt in a clean mixer bowl.  Using a whisk attachment if available, beat the egg whites on high speed of electric mixer until firm.  With the mixer still on high, slowly add sugar and beat until mixture forms firm, shiny peaks.

Remove the bowl from the mixer. Sift the cornstarch onto the beaten egg whites, add vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, forming a disk.

Place meringue in preheated 300-degree oven and reduce oven temperature to 250 degrees.  Bake for one hour.  Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven.  It will be crisp on the outside and soft on the inside.

While the meringue is baking and cooling, prepare Strawberry Wine Sauce, Sweetened Whipped Cream, and Berry Topping.

For Strawberry Wine Sauce:

Combine strawberries, sugar and Vignoles wine in a small saucepan.  Bring to a boil, reduce heat, and simmer 4 minutes. Pour cooked strawberries and strawberry jam into bowl of a food processor fitted with the steel blade; process until smooth.  Refrigerate.

For Sweetened Whipped Cream:

Pour cream into chilled mixer bowl. Using a whisk attachment if available, whip cream with electric mixer until it starts to thicken. Add powdered sugar and vanilla; beat until firm. Refrigera

For Berry Topping:

Combine strawberries, blueberries and raspberries in bowl; add about 1/4 cup of the Strawberry Wine Sauce and toss to coat berries lightly. Refrigerate.

When the meringue has cooled completely, invert it onto a serving plate. Spread Sweetened Whipped Cream on the top, covering top completely.  Spoon Berry Topping into the middle of the Pavlova, leaving a border of cream and meringue.  Garnish with grated lemon peel. Serve immediately in large scoops, topped with the remaining Strawberry Wine Sauce.

Yield:  6 to 10 servings.

Cherry Wine Delight

November 23, 2015

Cherry Wine Delight Cake

Cherry Wine Delight
Second Place Winner - 2013 Missouri State Fair (Just Desserts Contest)
Danielle Walk, Sedalia, Missouri


1/2 cup chopped pecans
1 (2-layer size) white cake mix
1 (3-ounce) package cherry gelatin
1/2 cup vegetable oil
3/4 cup cherry wine
4 eggs, lightly beaten
1/4 cup cherry preserves


1 cup powdered sugar
1/4 cup (1/2 stick) butter, melted
1/4 cup cherry wine


1 (8-ounce) package cream cheese, softened
4 cups powdered sugar

Preheat oven to 350 degrees. Grease and flour 9-inch cake pan. Place pecans in bottom of pan.  Combine dry cake mix, dry gelatin, oil, cherry wine, eggs and cherry preserves in large mixer bowl; beat with electric mixer until well mixed, about 2 minutes. Gently pour batter into pan over pecans.  Bake in 350-degree oven 50 minutes, or until cake tests done.

While cake is baking, prepare glaze. Combine powdered sugar, melted butter and cherry wine in large bowl; stir until well mixed.

When cake is done, remove from oven but leave in pan. Poke holes in cake with a wooden pick.  Drizzle half of the glaze over cake, letting glaze soak into holes. Leave cake in pan for 30 minutes, then remove cake from pan and transfer to serving plate to cool completely.

While cake is cooling, prepare icing.  Combine cream cheese, powdered sugar and the remaining half of the glaze in bowl; mix until smooth.  Spread icing over cooled cake.  Refrigerate until serving time.

Yield: 1 cake; 8 to12 servings.

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