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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.

“WINE-LICIOUS” PEACH CHEESECAKE

Second Place Winner

2014 Missouri Wine Just Desserts Contest
Tami Walk, Sedalia, MO

Crust:

2 cups graham cracker crumbs

3 tablespoons granulated sugar

7 tablespoons butter, melted

Filling:
2 (8-ounce) packages cream cheese, softened

2 (8-ounce) cartons mascarpone cheese

1 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon pure vanilla extract

4 eggs, lightly beaten

1/4 cup peach wine (such as St. James Peach Wine)

1 tablespoon granulated sugar

2 peaches, sliced thin

Topping:

2 cups sliced peaches

1/2 cup granulated sugar

1/2 cup peach wine

For crust: Place a greased 9-inch spring-form pan on a double thickness of heavy-duty aluminum foil. Tightly wrap the foil around the pan. Combine graham cracker crumbs and sugar in medium bowl;  stir in butter. Press mixture in the bottom and up the sides of pan. Bake in preheated 375-degree oven 9 to 12 minutes.  Let cool in pan. Reduce oven temperature to 325 degrees.

For filling: Combine cream cheese, mascarpone, 1 cup sugar, lemon juice and vanilla in large mixing bowl; beat until smooth. Add eggs; beat on low speed of electric mixer until combined. Pour into cooled crust in pan.

Combine peach wine and 1 tablespoon sugar in bowl; stir to mix. Stir in peaches. Transfer mixture to a food processor fitted with the metal blade; pulse until smooth. Gently swirl peach mixture into the filling in crust.

Place foil-wrapped spring-form pan on a 15-by-10-inch jelly-roll pan; add 1 inch hot water to jelly-roll pan. Bake in preheated 325-degree 50 to 60 minutes, or until center appears dull. Let  cool on wire rack 10 minutes, then carefully run a knife around the edge to loosen. Let cool 1 hour longer, then refrigerate overnight. Remove sides of pan before adding topping and serving.

For topping: Combine peaches, sugar and peach wine in medium saucepan; bring to a simmer over medium heat and cook until thick. Let topping cool, then pour on top of chilled cheesecake.  Garnish with additional peach slices, if desired.

Yield: 1(9-inch) cheesecake.

LEMON WINE CAKE WITH RASPBERRY CURD FILLING

Third Place Winner

2014 Missouri Wine Just Desserts Contest
Faye Hunton, Sedalia, MO

Cake:

1 (2-layer-size) package white cake mix

4 egg whites

1/2 cup water

3/4 cup raspberry wine (such as St. James Raspberry Wine)

Zest (colored part of peel) of 1 lemon

 

Raspberry Curd:

8 tablespoons (1 stick) unsalted butter

1 pint fresh raspberries

5 egg yolks

3/4 cup granulated sugar

Pinch salt

2 teaspoons lemon juice

 

Frosting:

1 (2-pound) bag confectioner's sugar

1 cup solid vegetable shortening (such as Crisco)

1/4 cup water

1/4  cup raspberry wine

2 teaspoons pure vanilla extract

2 teaspoons butter flavoring

Zest of 1 lemon

For cake: Grease and flour two 9-inch cake pans. Combine cake mix, egg whites, water, raspberry wine and lemon zest in large mixing bowl; mix on low speed of electric mixer until dry ingredients are moistened. Increase speed to medium and beat for 2 minutes. Pour batter into prepared pans. Bake in preheated 350-degree oven 30 minutes, or until cake tests done. Let cool in pans on wire racks for 10 minutes, then turn out onto racks to cool completely. When cool, slice each layer in half lengthwise, to make 4 layers.

For raspberry curd: Melt butter in a large saucepan over medium heat.  Add raspberries, egg yolks, sugar and salt. Cook and mash berries, stirring constantly, for 10 minutes, or until thickened. Pour mixture through a strainer placed over a bowl, pressing hard on the solids to extract as much liquid as possible. Discard solids in strainer. Let liquid cool to room temperature, then stir in lemon juice.

For frosting: Combine confectioners' sugar, shortening, water, raspberry wine, vanilla, butter flavoring and lemon zest in large mixing bowl. Beat on high speed of electric mixer until light and fluffy.

To assemble cake:  Place one cake layer on cake plate; spread with one-third of the raspberry curd. Repeat with two more cake layers and remaining two-thirds of the raspberry curd. Place fourth cake layer on top. Frost sides and top with frosting. Decorate with additional fresh raspberries, if desired.

Yield: 12 to 14 slices.

Recipe and photos courtesy of Peaceful Bend Vineyards.

Prep time: 45 min, Cook time: 1 hr 30 min, Total time: 2 hrs 15 min

Serves: 12

Ingredients:

Crust:

• 12 oz. box of gingersnap cookies
• ¼ cup butter, melted
• 2 Tablespoons sugar
• ½ teaspoon ground cinnamon

Filling:

• ½ cup Norton wine
• 1½ cups semi-sweet chocolate chips
• 2 Tablespoons heavy cream
• 3 8-ounce packages of cream cheese, softened
• 1 cup sugar
• 3 eggs at room temperature
• ¾ cup sour cream
• ¼ cup unflavored Greek yogurt
• ¼ teaspoon salt
• 2 teaspoons vanilla
• fresh raspberries for garnish

Directions:

Ingredients:

• 6oz    Vignoles
• 4oz    Triple Sec 
• 10     Limes 
• 3 cups    Ice
• Coarse salt 

Directions: 
Pour wine into a blender. Add triple sec. Slice limes in half and squeeze the juice into the blender. Use your free hand as a sieve to keep seeds out of the blender. Add the ice cubes to the blender. Secure the cover of the blender tightly. Pulse the blender a few times to break up the ice. Run the blender for 15-30 seconds at a time until the margarita is a slushy consistency. Moisten the top of four glasses with water or lime juice and dip them into a dish of salt. Pour the wine-rita into the prepared glasses and enjoy!