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A big part of our region, here in the Meramec Highlands, is the great outdoors. A family-friendly, fun place to explore near St. James Winery is Maramec Spring Park where trout are raised and released. Visitors are welcome to fish there and here is a quick, yet delicious way of enjoying the day’s catch!

Ingredients

  • 1.5 lbs trout – 2 fish fillets, keep skin on the bottom
  • 2 tbsp extra virgin olive oil
  • tbsp Italian herb seasoning
  • 1/2 tsp salt
  • 4 diced garlic cloves
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp fresh, chopped parsley
  • tbsp St. James Winery Sauvignon Blanc
  • tbsp butter at room temp

Instructions

  1. Start by seasoning trout fillets with Italian herbs and salt.
  2. On medium heat, warm olive oil in a large skillet that has a lid (lid will need to be used later). Once pan is hot, add fish fillets flesh side down and skin side up. Cook for 3 to 5 minutes. Flip fish to skin side down. Cook for 2 to 4 minutes.
  3. Remove the skillet from heat. Cover skillet with lid and allow trout to sit for 5 to 10 minutes until completely cooked and flaky.Carefully remove fish from skillet, separating the fish from the skin. Place trout on serving platter. Remove fish skin from skillet. Allow cooking oils to remain in pan.
  4. Add lemon juice, diced garlic and St. James Winery Sauvignon Blanc to the skillet with remaining oil. Cook on medium to low heat for about 1 minute. Remove from heat. Add 1 tbsp of fresh parsley and butter – stirring until butter is melted.
  5. Top fish with cream sauce, sprinkle 1 tbsp of remaining parsley over trout and enjoy paired with a glass of St. James Winery Sauvignon Blanc.

Ingredients

Instructions

  1. Combine all ingredients in a blender and blend until the perfect slushie consistency.
  2. Pour into a glass and enjoy!

Variations

Try this with any of St. James Winery’s fruit wines, matching wine and fruit flavors or choosing complementary fruit and wine flavors.

Take the winter chill away with this recipe perfect for the month of January and celebrating Norton Month in Missouri. Our Norton Hot Chocolate recipe features our Estate Norton and is easily made in your slow cooker. Mix, heat, drink, repeat!

Ingredients

  • 1 bottle Estate Norton
  • 1 – 12 oz bag semi-sweet chocolate chips
  • 1/4 cup cocoa powder
  • 1/2 cup sugar or to taste
  • 6 cups milk
  • 1 tsp salt
  • Marshmallows (optional garnish)

Instructions

Place ingredients in slow cooker and set to high for one hour. Stir every 20 minutes.

Our Crantini Cocktail, developed by St. James Winery Wine Expert, Bill Farabee, is the perfect way to entertain your guests during the holidays. It is simple, festive and delicious.

Ingredients

Instructions

If wine and vodka are already chilled, simply mix them together. For a more dramatic presentation, use ice with a cocktail shaker.

Check the video below to see how easy it is to mix this cocktail.

St. James Winery, dry red wine, red wine, venison, Red Wine Venison Chili,

With deer season upon us, we have the ideal recipe to warm you up. The ingredients in our venison chili are pantry staples, making it an easy-to-create recipe sure to satisfy.

Ingredients:

  • 6 strips bacon, diced
  • 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
  • Salt and pepper
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 2 garlic cloves crushed
  • 1 cup dry red wine, like Estate Norton or Pioneer Red
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (10.5 ounce) can beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup grated Sonoma Jack cheese

Additional Comments: This is a bean-less chili but 1 can of red chili beans could be added. Cayenne pepper adds some heat but can be omitted or increased based on heat preference.

Instructions

In a large saucepan or Dutch oven, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and sauté over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, diced tomatoes and the beef broth. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese and bacon on top.

 

Your guests will have no trouble picking their poison with this Halloween punch recipe.

Ingredients

  • 1 bottle Moscato or Vignoles
  • 4 cups still or sparkling apple cider
  • 4 – 5 red apples cut into medium dice

Instructions

Chill wine and apple cider for 4 to 6 hours prior to party. Pour into punch bowl or pitcher and top with diced apples.

 

Here’s a simple sangria recipe your guests will kill for. Our Redrum Sangria is a bloody perfect addition to any Halloween party.

Ingredients

  • 1 bottle of Pioneer Red or Friendship School Red
  • 2 shots of spiced rum
  • 2 oranges – wedged
  • 1 lemon – wedged
  • 1/3 cup of sugar or to taste
  • 2 cups of ginger ale
  • 1 tbsp grenadine

Instructions

Be sure to remove seeds from lemon and orange. Pour wine into pitcher and lightly squeeze juice from the wedges of one lemon and one orange. Place juice wedges into pitcher. Set second orange aside to use as garnish. Add sugar and stir thoroughly until it dissolves. Chill overnight and add ginger ale before serving. Garnish glasses with an orange wedge to add the perfect hue for the season.

Try our take on the Moscow Mule with this recipe of the St. James Mule. Parts great with savory cheeses and baguette.

  • Equal parts Sauvignon Blanc and ginger beer.
  • Garnish with a slice of green apple.

Serve over ice in a preferred stainless steel St. James Winery logoed stemless glass.

 

 

 

 

This refreshing recipe will leave you and your guests wowed and wanting more.

Ingredients:

1  1/4cup of Country White Wine

1/4 cup of sugar

1 tablespoon chopped fresh mint (optional)

1/2 cantaloupe cut into bite-sized pieces

1 pint fresh strawberries hulled and cut in half

1 cup blueberries

Instructions:

Place wine with sugar in a saucepan over medium heat to dissolve sugar. Remove saucepan from heat and add mint. Set aside. Combine fruit in a large bowl and toss with wine mixture until all fruit is covered. Cover and chill to store in refrigerator for 4 to 6 hours before serving.

Our Informational Technology Department developed this luscious recipe for you to share with your friends and family at holiday gatherings. With flavors of cranberry and peach, this is sure to please any crowd.

Ingredients

2 bottles Sauvignon Blanc
1/2 bottle Peach Wine
3/4 bottle Cranberry or Sparkling Cranberry Wine
Bag of cranberries
Bag of frozen peaches
Splash of club soda or ginger beer (optional)

Instructions

Mix ingredients and allow to sit in refrigerator for 6-12 hours prior to serving. Serve chilled.