Pumpkinate your wine by Jennifer D.

As I count my blessings this week, Jennifer D. is at the top of the list! Jennifer, or as I refer to her Duddie (a variation of her last name) is our Marketing Assistant. Se is fantastic! Her contagious smile, cheerful attitude and eagerness to learn every detail about the wine industry makes working with her a joy. I knew she and I were kindred spirits when we discovered our mutual passion for pumpkin! From face scrubs to beer to pasta, we are always seeking out pumpkin delights! What better week to discuss this delicious topic. Duddie gets us started with her expression of pumpkin love.

Pumpkinate your wine by Jennifer D.

One word, Pumpkin! That is really ALL that I need to say. Just like magic! It’s November and my mind is focused on one thing, pumpkins: pumpkin spice lattes from Starbucks, carving pumpkins on my porch, and Grandma’s pumpkin pie straight out of the oven. How do I satisfy this craving? The only way I know how, incorporate pumpkin into EVERY meal I prepare.

Pumpkin is easy to incorporate into your dinner table. Since wine is already a staple, how do I pair my Missouri Wine Collection with a pumpkin dinner? Depending on how your pumpkin dish is prepared, usually a few unique flavors come to mind. Off the top of my head, I imagine flavors like nutmeg, cinnamon, brown sugar, clove, and who could forget whipped cream for the pie. Go ahead and simmer with those pumpkin flavors and start dinner.

Envision a perfect fall evening, chill in the air, leaves of brown and gold swirl in the light breeze and a three course pumpkin dinner is being prepared in the kitchen. The only thing left to do is pick the wine and since you are a wine connoisseur and know the quality and value of Missouri wines then it is natural that you choose three of Missouri’s best to try.

The first course and introduction to this pumpkin meal is a light salad, mixed greens including raisins, dried pumpkin seeds, red peppers, and a few crumbs of feta. A challenge, what Missouri wine to pair with a clean and sweet but at the same time sassy salad? Answer: To compliment the sassy, start with a sparkler. A Missouri Sparkling Wine is up for the challenge with its dry to semi-dry characteristics. A splash of fruit and floral, but light and cuts the heat of the red pepper. What next? The main course is complimented by a Missouri’s Chardonel. This masterpiece displays a full, almost apple to steely pear drier expression, picking up and harmonizing the spices and savory notes in a Pumpkin and Apple Stuffed Pork Tenderloin that has been slowly roasting for hours in the oven. How to end this beautiful display of pumpkin, maybe with something fun and hip? Pumpkin cupcakes! Brown sugar sweet and cinnamon spice topped with a honey, cream cheese frosting. Wonderful with a Missouri Vignoles, that is nonchalantly sweet and crisp like a fall evening. This wine is not only for your pumpkin cupcake, but also for gently sipping into the evening.

Missouri Wines balance and enhance the flavors of a pumpkin. A perfect match for the fall! Pumpkin is not the only fall flavor to compliment Missouri Wines try your favorite wine with stuffing, cranberry sauce, and pecan pie. Whatever you do enjoy and love Missouri Wines!

Pumpkin Cupcakes:
2 Cups all-purpose flour
1 Tsp baking soda
1 Tsp baking powder
1 Tsp course salt
1 Tsp ground cinnamon
1 Tsp ground ginger
¼ Tsp freshly grated nutmeg
¼ Tsp ground allspice
1 Cup packed light-brown sugar
1 Cup granulated sugar
1 Cup (2 sticks) unsalted butter, melted and cooled
4 Large eggs, lightly beaten
1 Can (15 ounce) pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liner; set aside, in a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Honey Frosting:
½ cup (1 stick) unsalted butter, softened
1 (8-ounce) regular or reduced-fat cream cheese, softened
¼ cup honey

In a medium bowl, whisk all ingredients until smooth. Frost cupcakes and enjoy!

Found at: Martha Stewart Living http://www.marthastewart.com/