Monday, October 24, 2016

Embracing Fall Flavors with Your Favorite Wine

The fall season is finally upon us, and one of the greatest parts about it is the flavors. Of course, when you pair those flavors with wine, it's even better! From hearty soups and stews to cozy desserts like pumpkin pie and apple crisp fall eating is a bit different than summer - as is the wine. Check out a few of these foods that will go best with your favorite Missouri wine!

Photo Credit: More Than A Mom of Three

Creamy Parmesan Pumpkin Soup Recipe

Wine Pairing: Seven Springs Winery's Chardonel

Recipe from:

Ingredients:2 cups chicken stock
1 cup milk or heavy cream
1 cup pumpkin puree
½ cup parmesan cheese
2-3 cloves garlic, crushed
1 cup shredded cheddar cheese
½ tsp. nutmeg
2 Tbsp. flour
4 Tsp. butter
salt and pepper to taste

  • Place 2 Tbsp. butter and flour in a large saucepan over medium heat, whisk for 2-3 minutes until it begins to turn a golden brown.
  • Add garlic and sautee 1 minute. Reduce heat to low
  • Stir in stock, cream, parmesan cheese, and nutmeg, cook for 5 minutes.
  • Whisk pumpkin, remaining butter, and cheddar cheese into mixture- simmer for 10 additional moments until cheese is completely melted and all ingredients incorporated evenly.
  • Serve with a crusty bread for dipping or crackers.
  • ENJOY!

Photo Credit: Life Made Sweeter

Slow Cooker Homemade Beef Stew

Wine Pairing: Seven Springs Winery's Norton

Ingredients:2 pounds beef stew meat, trimmed and cut into 1 - 2 inch chunks
1 -2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/3 cup flour
cooking oil
1 large onion, diced into large chunks
4 cloves garlic, minced
5 tablespoons tomato paste
1 tablespoon soy sauce
4 cups beef broth, homemade or low sodium
1 teaspoons Worcestershire sauce
1 bay leaf
1/2 tsp dried thyme
1 tsp dried parsley
3 medium carrots, peeled and cut into slices
2 ribs celery, chopped
4 Russet potatoes, peeled and chopped into 1 inch chunks
1 large sweet potato, peeled and chopped into 1 inch chunks
2 tablespoons fresh parsley, chopped
Sugar, salt and pepper to taste

  1. In a large zip-top bag, combine flour, salt, pepper, onion powder, and thyme. Add meat and shake until well coated..
  2. Browning the meat: (feel free to skip to step 5)
  3. In a large skillet on medium high heat, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the skillet - you may have to work in batches). Transfer browned meat into the slow cooker.
  4. Put the uncleaned pan back on the stove and add onions and garlic and saute for a minute or two then add the soy sauce and tomato paste until just hot enough to deglaze the pan, about 1 minute. Pour into slow cooker.
  5. With the beef inside the slow cooker, pour in beef broth, Worcestershire sauce, bay leaf, thyme, rosemary, potatoes, sweet potatoes, carrots and celery and stir to combine.
  6. Cook on low for 7 to 8 hours or high for 3 to 4 hours, stir about half way through.
  7. Adjust seasonings with sugar, salt, and pepper if necessary and serve hot with fresh parsley.

Photo Credit: Baking Mischief

Easy & Comforting Ham & Potato Soup

Wine Pairing: Seven Springs Winery's Dry Vignoles

3 1/2 cups (about 2 large) russet potatoes, peeled and diced medium
1 1/2 cups (9oz) cooked honey ham, diced medium*
1/2 cup celery, diced small
1/2 cup onion, diced small
4 cups (2 15oz cans) chicken broth
5 tablespoons butter
1/4 cup and 1 tablespoon (44g) all-purpose flour
2 cups milk
1/4 teaspoon black pepper

In a large pot, combine potatoes, ham, celery, onions, and chicken broth. Bring to a low boil and cook over medium heat until vegetables are fork-tender, 10 to 15 minutes.

Make the roux
In a medium saucepan, melt butter over medium heat and whisk in flour. Cook, stirring constantly until flour is golden, about one minute. Slowly add in milk, continuing to stir so that no lumps form and cook until mixture is thick, about 5 minutes.

Pour flour and milk mixture into the soup and stir. Add pepper, and salt to taste.
Serve and enjoy.

Foolproof Pumpkin Pie

Photo Credit: American Heritage Cooking
Wine Pairing: Seven Springs Winery's Muscato Sparkling
Recipe from:

Ingredients:1 (15 ounce) can pureed pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs, slightly whisked
1 teaspoon ground cinnamon (rounded)
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) pie crust (bonus points for homemade!)

  1. Preheat oven to 425°
  2. In a small saucepan, heat pumpkin, spices and salt over low heat. The pour into another bowl to cool to room temperature. [This step is optional, but I think it makes the canned pumpkin taste closer to fresh pureed pumpkin.]
  3. Whisk all ingredients except piecrust together in a medium bowl until combined. Make sure there are no streaks of egg white because those will show up in the final product!
  4. Pour into crust and bake at 425° for 15 minutes.
  5. Reduce heat to 350° and continue baking 35 to 40 minutes or until a sharp knife inserted 1 inch from the center comes out clean. If you don’t want to poke your pie, which will cause it to crack as it cools, you can jiggle it. It is done when only the center (1 inch diameter) jiggles. The pumpkin pie will set perfectly if allowed to cool completely prior to cutting.
  6. Refrigerate in a sealed container or covered with foil. It will also keep for several days at room temperature if you prefer.

Apple Crisp

Photo Credit: Tastes Better From Scratch
Wine Pairing: Seven Springs Winery's Syrah
Recipe from:

IngredientsFor the crumb topping:
1/2 cup flour
1/2 cup old fashioned oats
1/2 cup brown sugar
1/2 tsp baking powder
1/4 tsp ground cinnamon
dash of salt
1/3 cup unsalted butter, diced into small chunks
For the Apple filling:
3-4 large Granny Smith apples, peeled and sliced thin
3 Tbsp butter, melted
2 Tbsp flour
1 Tbsp lemon juice
3 Tbsp milk
1/2 tsp vanilla extract
1/4 cup brown sugar
1/2 tsp ground cinnamon
dash of salt
Serve with Vanilla Ice Cream and Homemade Caramel Sauce

  1. Preheat oven to 375 degrees F.
  2. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.
  3. For the Apple Filling: In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
  4. Serve with Vanilla Ice Cream and Homemade Caramel Sauce
Are you looking for a great place to enjoy the afternoon or weekend? Come out and visit us at Seven Springs Winery! Our winery is nestled quietly in the Ozark hills, and we have many cozy places to sit back and enjoy the view. Come drink the best wine at the Lake of the Ozarks!

Come for the wine...Stay for the atmosphere...Remember the view! 

Seven Springs is the finest Winery at the Lake of the Ozarks with a full-service facility perfect for outdoor weddings, receptions, rehearsal dinners, corporate events and parties.  Call us today to make reservations for your special event!

Seven Springs Winery
846 Winery Hills Estates
Linn Creek, MO 65052

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