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.

Norhattan
 
A new take on the classic Manhattan with the flare of bold Norton flavors and acidity.
Ingredients:
2 oz                  Missouri Norton (dry red wine)
2 oz                  Whiskey
½  oz                Sweet vermouth
2 dashes          Bitters
Directions:
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.

www.youtube.com/watch?v=Bf_TMk80pRY&feature=youtu

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

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.

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

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

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

Meringue:
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
Second Place Winner - 2013 Missouri State Fair (Just Desserts Contest)
Danielle Walk, Sedalia, Missouri

Cake:

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

Glaze:

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

Icing:

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.

Raspberry Mead Dream Cups
Third Place Winner - 2013 Missouri State Fair (Just Desserts Contest)
Gabriele Sage Harlan, Green Ridge, Missouri

Raspberry Wine Sauce:
1 1/2 cups raspberry mead
2 cups fresh raspberries
2 tablespoons honey

Pastry cream:

1/2 cup granulated sugar
6 egg yolks
1/4 cup all-purpose flour
1/4 cup cornstarch
2 1/2 cups milk
1/4 teaspoon pure vanilla extract
3/4 teaspoon lemon extract
2 cups fresh raspberries, for topping

Chocolate cups (optional):
12 ounces dark chocolate wafers
Small (9-inch) balloons

For Raspberry Wine Sauce, combine raspberry mead, raspberries and honey in a medium saucepan; simmer for 1 1/2 hours, stirring occasionally. Remove from heat and let cool. Refrigerate until needed.

For pastry cream, combine sugar and egg yolks in a medium-size heatproof bowl; stir well. (Do not let the mixture sit too long or clumps of egg will begin to form.) Sift flour and cornstarch onto egg yolk mixture; mix to form a smooth paste.

Meanwhile, pour milk into saucepan and bring just to boiling (just until milk starts to foam up).  Remove from heat and slowly add hot milk to egg yolk mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg, or curdling, in the mixture, pour it through a fine mesh strainer.) Transfer the mixture to a medium saucepan and cook over medium heat until boiling, whisking constantly.  After it comes to a boil, whisk mixture constantly for 30 to 60 seconds, until it becomes thick.  Remove from heat.  Stir in vanilla and lemon extracts.

Pour into a clean bowl and immediately cover with plastic wrap to prevent a crust from forming.  Let cool to room temperature.  If not using right away, refrigerate until needed, up to three days. Whisk or stir before serving to get rid of any lumps that may have formed.

Spoon pastry cream into dessert cups or small bowls. Top with fresh raspberries. Spoon some Raspberry Wine Sauce over each serving. Serve at once.

Serving suggestion: Serve pastry cream in chocolate cups, if desired. To make chocolate cups, blow up balloons to desired cup size. Place large, heat-resistant bowl on top of pan of simmering water; make sure bowl is dry inside. Place dark chocolate wafers in bowl and melt, stirring often. Dip each inflated balloon into melted chocolate, coating half of the balloon. (You may have to turn balloon to form scallops of chocolate.) Dip bottom of balloon a second time for a thicker mass, then place on waxed paper-lined tray. Place balloons in refrigerator for 10 minutes, or until chocolate is firmly set. Remove from refrigerator, pop balloons and peel balloons from chocolate cups; discard balloons. Place each chocolate cup on serving plate. Pipe pastry cream into the cups. Top with fresh raspberries. Spoon some Raspberry Wine Sauce over each serving. Serve at once.

Winelicous Capped Steaks
First Place Winner - 2013 Missouri State Fair (Cooking with Missouri Wine)
Pam Steen, Leeton, Missouri

White Wine Seared Steak:
2 Kansas City strip beef steaks
Coarse salt
Black pepper and Larry the Cable Guy Seasoning, to taste
2 tablespoons butter
1/2 cup semi-dry white wine

White Wine and Garlic Mushrooms:
2 tablespoons butter
1 tablespoon olive oil
2 to 3 cloves garlic, minced
1/2 cup semi-dry white wine
16 ounces fresh mushrooms (your choice of type), halved or sliced
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley

For the steaks: Rub steaks with salt; let stand for 1 hour at room temperature. Rinse salt off steaks; pat steaks dry. Season to taste with pepper and seasoning mix.

Heat a large cast-iron skillet over high heat.  Add steaks, searing the fat sides first; turn to sear both sides of steaks (melt butter in hot skillet if needed).  Turn off heat. Add wine and cover.  Let stand 5 to 10 minutes, or until done as desired. Test for doneness with a meat thermometer: rare, 140 degrees; medium, 160 degrees; well, 170 degrees.

Meanwhile, prepare mushrooms: Heat butter and olive oil in skillet over medium heat until butter is melted and starts to bubble. Add garlic, stirring frequently, until it turns golden, 30 seconds to 1 minute. Stir in white wine and bring to a simmer.  Add mushrooms; toss to coat with sauce. Reduce heat to medium low; cover and simmer  5 to 8 minutes, or until mushrooms are cooked through and golden. Drizzle with lemon juice and sprinkle with parsley.

Serve mushrooms on top of or alongside steaks.

Yield: 2 servings.

Wine-Braised Beef Short Ribs
Second Place Winner - 2013 Missouri State Fair (Cooking with Missouri Wine)
Lorin Fahrmeier, Wellington, Missouri

2 tablespoons olive oil
8 beef short ribs
Salt and black pepper, to taste
4 cloves garlic, crushed
1 medium onion, diced
2 cups sliced fresh mushrooms
2 cups sliced carrots
2 cups dry red wine
2 cups beef stock
1 large can whole tomatoes, undrained
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
2 sprigs fresh thyme
2 sprigs fresh rosemary

Cheese Grits (see recipe)

Preheat oven to 300 degrees. Heat olive oil in a heavy ovenproof pot over medium-high to high heat.  Sprinkle short ribs with salt and pepper.  Brown short ribs in oil, about 1 1/2 to 2 minutes per side.  Use tongs to remove ribs to a plate.

Carefully pour off excess oil. Add garlic, onion, mushrooms and carrots to pot. Stir and cook for a minute or two. Add wine, beef stock, tomatoes, tomato paste and red pepper flakes. Tie thyme and rosemary together with kitchen twine and add to pot. Add salt to taste. Stir to combine.

Using tongs, return ribs to the pot, submerging as much as possible in the sauce. Cover and bake in 300-degree oven 3 1/2 to 4 hours, or until ribs are tender and meat is falling off the bone.

Remove and discard herb bundle. Serve ribs hot, with sauce, over hot Cheese Grits (see recipe).

Note: If you don't have a Dutch oven or other ovenproof pot, you can prepare this  on the stove top. Follow the same instructions, except cook ribs over medium-low heat for about the same amount of time.

CHEESE GRITS

2 cups quick grits, uncooked
2 cups chicken broth
1 cup half-and-half or light cream
4 teaspoons butter
2 cups grated Cheddar cheese
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Salt, to taste

Heat broth in medium pan. Add grits; stir. Bring to a boil; reduce heat to low, cover and cook according to package directions, stirring occasionally.  After 30 minutes, stir in half-and-half and butter.  Cook until grits are tender.  Remove from heat. Stir in cheese, garlic powder and cayenne.  Check seasoning and add salt and cayenne to taste.  Serve with Wine-Braised Beef Short Ribs (see recipe).