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Blackberry Blueberry Wine Sauce

Ingredients

Instructions

  1. Combine 3 tablespoons orange juice with cornstarch. Mix thoroughly and reserve.
  2. Put the St. James Blueberry Wine, blueberries, brown sugar, remaining orange juice, cinnamon, and cloves in a sauce pan.
  3. Bring to a strong simmer and cook 4 to 5 minutes.
  4. Add the cornstarch mixture. Simmer, stirring until thickened, 2 to 3 minutes.
  5. Cool and/or chill before serve over angel food cake or vanilla ice cream.
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Riesling Pear Pops

 

Ingredients

  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 pears, peeled, cored and chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 cup St. James Winery Riesling

Instructions

    1. In a small saucepan, combine the sugar and water and bring to a simmer, stirring to dissolve the sugar.
    2. Pour the syrup into a bowl and let cool. Add the pears and lemon juice to the syrup and toss until pears are well coated.
    3. In a food processor or blender, blend pears, syrup, and the wine until a smooth puree.
    4. Pour the puree into fruit pop molds and freeze until hard, at least 1 hour.

MAKE AHEAD The pops can be frozen for up to 1 week.

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Deluxe Grilled Cheese Sandwiches

Pat Finkes, Steelville, Missouri
Third Place, Missouri State Fair 2013 Cooking With Missouri Wine

Ingredients

  • 3 tablespoons butter
  • 3 fresh basil leaves, finely sliced
  • 4 slices bread
  • 1 tablespoon bacon grease
  • 1/2 cup chopped onions
  • 6 baby belle or button mushrooms, sliced
  • 1 1/2 cups St. James Winery Velvet Red Wine
  • 1 cup beef stock
  • 2 teaspoons butter
  • 8 to12 fresh spinach leaves
  • 1/2 cup grated Cheddar cheese
  • 1/2 cup grated Havarti cheese
  • 1/2 cup grated Manchega cheese

Instructions

  1. Melt 3 tablespoons butter in small saucepan; stir in basil. Brush one side of each piece of bread with butter mixture.
  2. Melt bacon grease in skillet. Add onions and mushrooms; cook and stir until lightly browned. Add wine, beef stock and 2 teaspoons butter. Bring to a low boil, then reduce heat and simmer until mixture is reduced to 1/3 cup.
  3. Place the spinach leaves on unbuttered sides of two slices of bread, dividing evenly. Sprinkle the cheeses on top of spinach-topped slices of bread, dividing evenly. Spoon the wine reduction over the cheese, dividing evenly. Top each with another slice of bread, buttered side on the outside.
  4. Warm a non-stick skillet over medium heat. Place sandwiches in skillet and cook until the bread has toasted to a nice golden brown and the cheese has melted; turn to cook other side. (You might have to cook one sandwich at a time, depending on the size of the pan.)
  5. Serve with tomato soup, if desired.
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Cherry Wine Delight

by Danielle Walk, Sedalia, Missouri
Second Place, Missouri State Fair 2013 Just Desserts Contest

Cake Ingredients

  • 1/2 cup chopped pecans
  • 1 (2-layer size) white cake mix
  • 3-ounce package cherry gelatin
  • 1/2 cup vegetable oil
  • 3/4 cup St. James Winery Cherry Wine
  • 4 eggs, lightly beaten
  • 1/4 cup cherry preserves

Glaze Ingredients

Frosting Ingredients

  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 350°. 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 for 50 minutes, or until cake tests done.
  2. While cake is baking, prepare glaze. Combine powdered sugar, melted butter and cherry wine in large bowl; stir until well mixed.
  3. 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.
  4. 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.

Variations

Try this with other fruit wines from St. James Winery!

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Cherry Chip Cheeseball

Ingredients

  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/2 cup St. James Winery Cherry Wine
  • 1 3/4 cup powdered sugar
  • 1/4 cup maraschino cherries, drained and chopped
  • 1 cup mini chocolate chips

Instructions

  1. Pour the wine in a small mixing bowl, then add the cherries, allowing them to marinate for a couple of hours or overnight in the refrigerator.
  2. In a large mixing bowl, mix the cream cheese and butter until combined.
  3. Drain the wine off the cherries. Add 1/4 cup wine and the powdered sugar to the cream cheese and butter mixture. Mix.
  4. Fold in the maraschino cherries.
  5. If you are making a dip to serve immediately, add all the chocolate chips, mix, and serve.
  6. If you are making a cheeseball, add 1/2 cup of the mini chocolate chips, then line the sides of a nicely rounded bowl with plastic wrap. Pour in the cherry cream cheese mixture, and bring the sides of the plastic wrap to the top to completely cover the top of the cheeseball mixture.
  7. Refrigerate overnight.
  8. When ready to serve, invert bowl and press remaining 1/2 cup of mini-chips to the sides of the cheeseball.
  9. Serve with chocolate graham crackers or chocolate teddy-bear shaped graham cracker cookies.
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Melon & Moscato Pops

Ingredients

  • 3 cups cubed melon (lemondrop, honeydew, and/or cantaloupe)
  • 1/2 cup St. James Winery Moscato Wine
  • 4 kiwi, peeled & sliced

Instructions

  1. Put the cubed melon in a blender with the wine. Blend until ingredients are smooth
  2. Add the kiwi fruit and blend again
  3. Pour into pop molds and freeze until solid.
  4. Serve with the leftover Moscato Wine!

Varions

To makes these mini-sized, pour the blended fruit and wine into 1 ounce shots, then use a cocktail toothpick for a holder. Serve on a display of crushed iced to keep mini-pops from melting.

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Blackberry Wine Chocolate Cake

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Cake Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

    • 2 eggs

  • 1 cup buttermilk
  • 1 cup St. James blackberry wine
  • 1/2 cup olive oil
  • 2 teaspoons vanilla extract

Frosting Ingredients

  • 2 cups (4 sticks) butter, softened and cut into cubes (2 salted, 2 unsalted)
  • 3 3/4 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 cup blackberry preserves

Cake Instructions

  1. Preheat oven to 350°. Butter and flour three 8 inch round cake pans.
  2. In a large mixing bowl, combine sugar, flour, cocoa, baking soda, baking powder, whisking until thoroughly combined.
  3. Add eggs, buttermilk, wine, oil, and vanilla and beat with an electric mixer on medium speed until all dry ingredients are incorporated.
  4. Divide batter evenly among prepared pans, then bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove from oven and place on a wire rack until cool.

Frosting Instructions

  1. Beat butter on medium speed until pale and creamy.
  2. Add powdered sugar, a little at a time, mixing well after each addition.
  3. Add cream and vanilla extract and beat until light and fluffy.
  4. Add more cream as needed to achieve desired consistency.

Cake Assembly Instructions

  1. Place preserves in a bowl and whisk for easier spreading. Then level each cake layer.
  2. Place one layer, flat side down, on a cake stand or serving platter. Spread half of the blackberry preserves evenly on top, followed by approximately 1/2 cup of buttercream.
  3. Position second layer on top and press to adhere. Repeat with remaining preserves, another 1/2 cup of buttercream, and final cake layer, flat side up.
  4. Cover the entire cake with a thin layer of buttercream, then refrigerate for about 15 minutes to allow this crumb coat to set.
  5. Remove cake from refrigerator and frost with remaining buttercream before returning cake to the refrigerator for at least 30 minutes.

Variations:

Try with other St. James Winery fruit wines and matching preserves/jams.

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Salmon and Asparagus Pasta

Ingredients

  • 1/4 cup St. James Winery Friendship School White Wine
  • 1 pound fresh asparagus, trimmed and cut into 1/2 inch diagonal pieces
  • 2 cloves garlic, minced
  • 1 teaspoon butter
  • 1 cup milk
  • 2 teaspoons cornstarch
  • 1 cup (about 8 ounces) cooked, flaked salmon
  • 1/2 cup grated Parmesan cheese
  • dash cayenne pepper
  • hot, cooked cavatelli or other pasta

Instructions

  1. In a large skillet over medium heat, sauté asparagus and garlic in butter about one minute until asparagus is bright green.
  2. Dissolve the cornstarch in the milk and add to skillet. Cook, stirring constantly, until sauce is thickened, about two minutes.
  3. Add wine and cook another two minutes.
  4. Add the cooked salmon. Cook until heated through.
  5. Remove from heat.
  6. Stir in Parmesan and cayenne pepper. Add salt and pepper to taste.
  7. Serve over the hot, cooked pasta.

Variations

You may substitute pre-cooked shrimp for the salmon.

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Butter Sage Pasta

Ingredients

Instructions

  1. Cook pasta according to package directions.
  2. While pasta is cooking, in a small saucepan, melt the butter.
  3. Add the wine and chopped sage, allowing the sage to wilt.
  4. Drain cooked pasta and put in a serving bowl.
  5. Toss the butter, wine, and sage in the pasta.
  6. Add the Parmesan cheese, then toss again.
  7. Serve with additional grated Parmesan and a sprig of sage for garnish.
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Fruit Fool’s Dessert

Ingredients

  • 1-1/2 cups fresh chopped or sliced fruit (raspberries, strawberries, blueberries, peaches, or blackberries)
  • 1 tablespoon St. James Winery Fruit Wine (match chosen fruit)
  • 1 tablespoon sugar
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla
  • additional whole fruit for garnish
  • cookies

Instructions

  1. Mix the fruit, 1 tablespoon sugar, and wine. Let stand at room temperature to create juice, then puree in a food processor.
  2. Chill fruit for a couple of hours.
  3. While fruit nearly done chilling, place whipping cream in a chilled bowl, and beat. Gradually add sugar and continue beating until nearly stiff peaks form.
  4. Fold in vanilla.
  5. Gently fold fruit mixture into the the whipped cream, but do not overblend. Mixture should be streaky with puree and whipped cream.
  6. Place mixture in glass serving dishes and garnish with whole fruit.
  7. Serve with cookies.
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