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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.

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!

This BBQ sauce is rich (thanks to the wine), slightly sweet, and nicely thick with just a hint of a spicy kick. It is ideal for beef, lamb, and Portobello mushrooms, but could work with much more. This recipe makes about 4 ½ cups, enough for a group or to save. It keeps well for months.

Ingredients:

• 2 – 5.5 oz (156ml) cans tomato paste
• 1 cup (240ml) unsweetened applesauce
• 1 cup (240ml) honey
• 1 cup (240ml) red wine vinegar (Ever tried making your own?)
• 1 cup (240ml) Missouri Norton, a full-bodied, rich red wine
• ¼ cup (60ml) dark molasses
• 1 Tbs. smoked paprika (We used mild)
• 1 Tbs. dry mustard powder
• 2 Tbs. onion powder
• 2 tsp. garlic powder
• 2 tsp. fine sea salt
• ½ tsp. ground allspice
• ½ tsp. cayenne pepper (or more to taste)

Directions:

In a large saucepan over medium heat, mix together all ingredients and bring to a simmer. Reduce heat and simmer uncovered for approximately 15 minutes, stirring occasionally. Simmer longer if you like your BBQ sauce extra thick.

When the sauce has simmered for about 10 minutes, taste test it to see if you want to turn up the heat. If it needs more kick, add a tad more cayenne pepper. Continue simmering for at least 5 minutes.

Let the sauce cool and pour into a bottle or jar with a tight fitting lid. It’s delicious right away, but it’s even better the next day. Consider making it ahead of when you’ll be cooking out. The sauce will keep for months in the refrigerator and freezes well.

*Pro-tip: Keep some in a squeeze bottle for convenient condiment-ing.

Recipe adapted from KitchenFrau.com.

This sauce is amazing with grilled poultry, seafood and even pork. It’s perfect if you’re looking to get away from the traditional tomato based barbecue sauce. This sauce features bold and bright flavors of mustard, fresh rosemary, garlic and lime. It’s accented perfectly by the citrus flavors and acidity of Vidal Blanc.

Ingredients:

• 4 fresh rosemary sprigs, approximately 3 inches long each (if you don’t have fresh rosemary, you can substitute 1 Tbs. of dried rosemary)
• Zest of 2 limes
• 1 green onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1/2 cup whole-grain mustard
• 1/4 cup Missouri Vidal Blanc, a crisp, dry white wine with bright citrus flavors
• 1/4 cup extra-virgin olive oil
• 2 Tbs. firmly packed light brown sugar
• 1/2 tsp. red pepper flakes

Directions:

Rinse the rosemary sprigs and pat dry. Strip off the leaves and finely chop the rosemary. It should be approximately 2 tablespoons.

In a nonreactive bowl, whisk together the Dijon mustard, whole-grain mustard, rosemary, lime zest, green onion, garlic, wine, olive oil, brown sugar and red pepper flakes until combined. Cover and let stand at room temperature for at least 30 minutes to allow the flavors to blend.
Store the sauce in a covered container in the refrigerator. It should be good for up to 2 weeks. Makes about 1 3/4 cups, but can easily be doubled if you’re expecting a crowd.

Recipe adapted from Williams-Sonoma.

Serves 2-4 (depending on how thick you like your milkshakes)

Ingredients

1 pint ice cream

1-2 cups Missouri Wine (Chilled!)

1 cup fruit or other mix-ins (Optional)

Directions:

Scoop ice cream into the blender and add wine 1/2 cup at a time until it reaches the desired consistency. Pour into glassware of your choice. Top with whip cream and a cherry (optional), and serve with a straw. Enjoy!

*Pro-Tip: Put your glasses or mason jars in the freezer ahead of time. This will keep your frozen treat cold longer.

Flavor Combinations we recommend:

• Chocolate Ice Cream + Chambourcin Wine + Strawberries
• Mango Sorbet + Vignoles Wine + Pineapple
• Vanilla Ice Cream + Concord Wine + Raspberries or Black Grapes
• Vanilla Ice Cream + Vidal Blanc Wine + Melon
• Dark Chocolate Ice Cream Wine + Norton + Cherries