Winery: Chaumette Vineyards & Winery

Ingredients:

Chimichurri:
1½ cups mint leaves
½ cup Italian parsley
1 small Serrano pepper, seeded and coarsely chopped
1 small shallot, coarsely chopped
1 clove garlic, coarsely chopped
3 tablespoons Sherry wine vinegar
1 tablespoon honey
½ cup extra virgin olive oil
Sea salt, to taste

Lamb:
3 8-rib racks of Prairie Grass Farms lamb, Frenched (about 1½ lbs each)
3 tablespoon olive oil
Sea salt and freshly ground black pepper
Rice:

4 tablespoon butter
1 cup diced onion
2 cups Martin Rice Co. long-grain rice
3½ cups low-sodium chicken broth
1 bay leaf
¼ teaspoon saffron threads, crushed
Sea salt and freshly ground black pepper
Brussels sprouts:

1½ pounds Brussels sprouts, halved lengthwise
¼ cup olive oil
Sea salt and freshly ground black pepper

Directions:
Preparation – Chimichurri:
In a blender, purée mint through honey. With blender running, add olive oil in a slow steady stream until fully incorporated. Season with salt. Can be made a day or two ahead. Bring to room temperature before serving. Preparation – Lamb: In a kettle-style grill, build a two-zone fire by banking hot coals only on one side of the grill. Place the grate over the fire to preheat. Coat each rack of lamb with 1 tablespoon oil and season generously with salt and pepper. Wrap the bones of lamb in heavy-duty aluminum foil in order to prevent charring while grilling. When the fire is at its peak (white-hot ash begins to form on the coals) place the racks, meat side down, on the grill. Sear for 2 minutes, being careful not to let them burn. Give racks a quarter turn and sear an additional minute or two. Flip racks and place on cooler side of grill. Place a large chunk of hickory wood onto fire and cover (but not completely) with grill top, allowing for ¼-inch gap on the lamb side. Allow to smoke roast for approximately 8 to 10 minutes until lamb gets to an internal temperature of 135°F for medium-rare. Remove lamb from grill, cover loosely with foil and allow lamb to rest for 10 minutes before discarding foil and carving into individual chops. Drizzle with Chimichurri when serving.

Preparation – Rice:
Heat a 4-quart saucepan over medium-low heat. Melt butter in pan. Add onion. Sauté for 5 minutes, stirring frequently. Add rice and continue to sauté for 3 minutes. Add broth, bay leaf and saffron. Bring to a boil. Cover, reduce heat and simmer for 20 minutes. Discard bay leaf. Keep warm. Season with salt and pepper.


Preparation - Brussels Sprouts:
Preheat oven to 450°F. Toss sprouts in olive oil and season with salt and pepper. Place sprouts cut side down on baking sheet. Roast in oven for 10 minutes, or until sprouts show some dark brown on the flat side and a knife inserted into the body meets little resistance. Serves 8.

Winery: Jowler Creek Vineyard and Winery

Ingredients:
1 box of angel food cake mix
Bag of frozen strawberries

1 box of Betty Crocker fluffy white mix

¼ cup Jowler Creek Butterfly Blush (Rosé)

Directions:
Thaw the bag of frozen strawberries. Mix angel food cake according to the directions on the box then fold in generous amounts of strawberries to the batter with a spatula. Bake according to the directions on the box. For the frosting, mix the white mix according to directions. Beat in the juice from the frozen strawberries and Jowler Creek Butterfly Blush. Cake should be frosted just prior to serving (as frosting is very delicate).



Winery: Sainte Genevieve Winery

Ingredients:
Cake:
1 box white cake mix
1–3 oz. box strawberry flavored gelatin
1/2 cup oil
4 eggs
1 cup Sainte Genevieve Strawberry Wine
Fresh sliced strawberries (about 1 pint)
Whipping cream

Glaze:
1 stick butter
2 cups powdered sugar
2/3 cup Sainte Genevieve Strawberry Wine

Directions:
Blend first five ingredients together, following cake mixing directions. Line bottom of greased 9x13 pan with sliced strawberries. Pour batter over berries and bake in 350° oven for 40-45 minutes. Cool. Poke holes in top and pour glaze over cake. Serve with whipped cream.

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.

Winery: Baltimore Bend Vineyard

Ingredients:
1 box store bought white cake mix
¾ cups Chardonel white wine
1 (5 oz.) pkg. instant vanilla pudding mix
4 eggs
1 teaspoon nutmeg
Powdered sugar
¾ cup vegetable oil
Fresh sliced strawberries

Directions:
Preheat oven to 350 degree F. Grease and lightly flour a 10” bundt cake pan. In a medium mixing bowl, combine white cake mix, instant vanilla pudding mix, nutmeg, vegetable oil, white wine and eggs. Beat at medium speed for 5 minutes. Pour into bundt pan. Bake in oven for 50 minutes or until a toothpick inserted in center of cake comes out clean. Remove and let cool for 10 minutes before removing cake from pan. Sift powdered sugar lightly over cake and garnish with fresh sliced strawberries.

Winery: Peaceful Bend Vineyard

Ingredients:
Whisk together the following:
1 tablespoon orange zest
Juice of one orange
2 teaspoons lime zest
Juice of one lime
1 teaspoon ground thyme
4 cloves of garlic passed through a garlic press
¼ teaspoon kosher salt
⅛ teaspoon ground red pepper.

Directions:
Place ¼ cup of this mixture into a large plastic ziplock bag, reserving the rest of the mixture to the side. Add 3-4 skinless boneless chicken breasts to the ziplock bag. Let the chicken marinate for about 5 minutes or so.

Coat a skillet with spray oil and heat to medium high. Add the chicken to the skillet, discarding the bag & the marinade. Cook chicken for 2-3 minutes on each side, browning the chicken on both sides. Add about 1 cup of Peaceful Bend Vineyard Courtois (dry white wine) to the skillet, cover and cook until the chicken is done all the way through.

While that’s cooking, add 1 tablespoon of olive oil to the reserved citrus/garlic mixture and whisk together. Once the chicken is cooked, place a handful of spinach leaves on a plate, then place a chicken breast on top of the spinach. Top the chicken & spinach with a spoonful of the reserved mixture.

Missouri Pork, Missouri Wine and Soft Rock 101.5 KPLA are working together to present an exciting and very exclusive event in Columbia, Mo. on Tuesday, December 15th, at 5:30pm. The only way to get tickets to this delicious evening is to win them!

If you didn’t win them by listening to Chris and Emily on 101.5 KPLA, there’s still time! We’re giving away two pairs of tickets here. All you have to do is complete this short survey (No really, it’s only two questions!) to be entered to win a pair of tickets to the event. Complete the survey by 12pm CST on Monday, December 14th, 2015 to be entered to win.

This one-night event including a full holiday menu featuring pork appetizers and pork main course, paired with the perfect Missouri wine and dessert is sure to be a great time. Plus together we’ll create a big batch cocktail excellent for larger holiday parties. The event will be in a private room at the Rock Bridge HyVee in Columbia.
Pork and wine are a great pair!

Giveaway details:

You must be 21 to enter the giveaway.

One entry per person. No purchase necessary; void where prohibited.

Entries must be received by noon (CST) on Monday, December 14th, 2015 to be eligible.

Two winners will be randomly selected from all entries received.

We will email the winners at the address provided in their entries by 5pm on Monday, December 14th, 2015.

If you have questions, please email us at missouri.wine@mda.mo.gov.

Antipasto, literally translated to “before the meal”, is a tradition dating back to medieval Italy this is still a great way to start a gathering. It doesn’t get much better than a nice platter filled with carefully selected meats, cheeses, olives and other delicacies enjoyed over casual conversation with friends and family. Actually, add well matched Missouri wines and this scene becomes perfection.

Building the perfect antipasto plate is easier and quicker than you might think. The primary components can be broken down into five categories…

1. Sliced meats: Anything from Genoa salami, to pepperoni, to prosciutto
2. Cheeses: Marinated mozzarella pearls, camembert, and gouda all work well
3. Vegetables: Think olives, artichokes, sundried tomatoes, roasted peppers and the like
4. Fruits and nuts: A small assortment of fruits and nuts adds texture and flavor
5. Bread and crackers: The options are endless. You can use anything from water crackers to focaccia

Which wines pair with your antipasto plate depend on what combination of items you choose, but as a general rule a Missouri Chambourcin and Chardonel are great options. If your ideal antipasto plate leans toward lighter fare, consider a dry rosé. If heartier meats and stronger cheeses are your preference, pair a big, bold Missouri Norton.
This time of year there always seems to be something social going on. Consider stocking up on the makings of a simple, classic antipasto plate and accompanying local wines, and you’ll be ready for whatever the season brings.