Nothing pairs better with Valentine’s Day than the perfect glass of wine. So we met with April Bryant from Oz Winery this morning to help get some perfect wine pairings for your special day! She showed us Yellow Brix, o.E.o. and Squished Witch, only three out of the more than twenty different wines that Oz Winery offers in their Wamego, KS store and online. Then she told us which wines would pair well with the recipes I’ve shared below! These are simple dishes that any Valentine would love to be served- as appetizers, a small-plate main course, or a decadent dessert. What can I say?
Chef Alli and Kansas Wine make a great pair!
Smoked Salmon Spread- Serve with Yellow Brix
4 oz. smoked salmon, shredded or minced
8 oz. cream cheese, softened
½ cup plain nonfat Greek yogurt
1 Tbs. fresh lemon juice
½ tsp – 1 tsp. fresh lemon zest
1 tsp. dried dill
2 tsp. Worcestershire sauce
1 Tbs. spicy brown mustard
kosher salt and freshly ground black pepper, to taste
English cucumber, skin-on, sliced thinly, for serving
Baguette slices, toasted, for serving
In a large mixing bowl, combine cream cheese with yogurt, until nicely blended; add lemon juice, zest, dill, Worcestershire sauce, and mustard; season to taste with salt and pepper. Fold in smoked salmon; place spread into a serving dish and refrigerate until ready to use. To serve, top toasted baguette slices with a cucumber, then slather the salmon spread over the cucumber.
Loaded Cheesey Artichoke Bread- Serve with Yellow Brix
1 loaf French bread, cut in half lengthwise
½ cup unsalted butter
½ cup mayonnaise
½ cup chopped green olives, well drained
1 cup chopped artichokes, well drained
1 red bell pepper, seeds and membranes removed, diced
6-8 scallions, chopped
1 cup shredded parmesan
In a medium bowl, combine butter, mayonnaise, olives, artichokes, scallions and parmesan; spread mixture over both halves of French bread. Bake bread, uncovered, at 325 degrees F. for 20-25 minutes or until golden brown.
Sweetheart Truffles- Serve with Squished Witch
Crush whole oreos (filling included) by placing them into a gallon freezer bag, using a mallet to break cookies into fine crumbs. (Or place oreos into a food processor bowl and process until fine crumbs.) Add cream cheese and combine well.
Place a sheet or parchment paper or foil onto a large baking sheet; spread prepared oreo mixture over parchment or foil into a single layer that is about ½-inch thick. Place baking sheet into the freezer for 1 hour, or until the oreo mixture has hardened enough to cut into heart shapes.
Using a small heart-shaped cookie cutter, cut the oreo mixture into hearts; place hearts onto a second cookie sheet and place cookie sheet back into the freezer for an additional 30 minutes.
Working with a few hearts at a time, place each one into the melted almond bark, tapping off excess; transfer to a parchment-lined baking sheet and top with sprinkles, if desired. Store truffles in an air-tight container in the fridge or freezer.
Makes approx. 20 heart truffles
Stuffed Pepper Jack Meatballs- Serve with o.E.o.
1 cup fresh bread crumbs
¼ cup half and half
1 lb. lean ground beef
1 cup grated parmesan, divided use
3 cloves garlic, crushed
1 tsp. oregano flakes
½ tsp. basil flakes
¼ cup chopped Italian parsley, or substitute 1 Tbs. dried parsley
kosher salt and freshly ground black pepper, to taste
30 Alma Creamery Pepper Jack cheese curds
¾ cup panko crumbs
canola oil, for sautéing meatballs
your favorite marinara sauce, for dipping, warmed
In a large mixing bowl, combine fresh bread crumbs with half and half, ground beef, egg, ½ cup parmesan, garlic, oregano, basil, and parsley; when mixture is well combined, season to taste with salt and pepper.
Divide mixture in half and using a small cookie scoop to measure out 15 portions from each half of the meatball mixture.
Now take each meatball portion and flatten each one out into a small pattie; place cheese curd into the center of the pattie, folding the meatball mixture around the curd. Roll meatball between your palms to form a nicely rounded meatball. Chill meatballs for 30 minutes in the freezer.
Preheat oven to 350 degree F. Line a baking sheet with parchment paper. Combine the remaining ½ cup parmesan with panko crumbs; roll each prepared meatball in the bread crumb mixture.
In a large cast iron skillet over medium high heat, add a bit of oil; when oil is hot and shimmering, add meatballs, a few at a time, to skillet and brown on all sides, cooking for just about 2-3 minutes. Remove each batch to the parchment-lined baking sheet and repeat with remaining meatballs until all are nicely browned.
Place baking sheet of browned meatballs into the oven, uncovered, on the center rack, and bake for 10-12 minutes or until gooey at the center and nicely crisped on the outside. Serve with your favorite marina sauce.
OZ Winery is so much more than just wine! They offer private events, wine tastings, and unique local merchandise. So head over to Wamego for your Valentine’s Day needs (or just plan on being there any day!!!)
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, February 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!
Here are some more great From the Land of Kansas recipes that will impress your Sweetheart!