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/

Taste of the Vine

Lake of the Ozarks in November? You bet! This weekend I will attend the “2008 A taste of the vine” event at the Lodge of the Four Seasons. This event will not only benefit the Tri-County YMCA, but also the newly-created Art & Soul Arts Therapy Camp for Kids. This camp is an “arts-based” camp for children ages five through 15 and focuses on painting, drawing, music and other artistic activities specifically designed around a curriculum of “understanding and coping with grief.”

My friend and event co-chair Ashley Brown promises “A gourmet experience of the best food and wine pairings from local and national vineyards, while enjoying live jazz from Kansas City jazz pianist Candace Evans.” The event will also feature a live auction of local artwork by Joseph Orr and Jaree Duenke Donne as well as a 14K Ladies Aquamarine & Diamond Ring created by Adam Foster-this ring is beautiful!

Of course I’m looking forward to the Missouri wineries: Twin Oaks Winery, Crown Valley Winery , St. James and Westphalia winery will be on hand for this delicious event! And if that’s not enough reason to head to the Lake, the Lodge is! The Lodge of the Four Seasons is just that, a great getaway for all seasons! I am so excited for a great little weekend get away-deluxe accommodations, food and of course Missouri wine. Tickets are still available! Join me for a “Taste of the Vine.”

Bluebird Music and Arts Festival

The Bluebird music and Arts festival wraps up in Columbia today. Unfortunately I've been out of town and haven't had the opportunity to participate thus far, but I couldn't let the day go by without mentioning Columbia's newest festival venture. I love music and nothing is better than seeing a LIVE performance.

Today alone there are over 50 performances! The schedule is packed with awesome acts performing at Columbia's coolest spots. The Hipnecks and Bockman shows at Blue Fuge are definite must-see's! Info on passes and details are available at http://www.whatisbluebird.com/ Stay warm today with some hot music, head downtown and get your grove on!

Brook “The Claw” Harlan

As promised here’s the follow up to Brook’s “Arrive in Style” behind the scenes food and wine pairing. But wait…let me share my first culinary encounter with Brook.

I’ve always wanted to improve my culinary skills. Ask anyone who knows me and they will tell you that I am a “good cook” and thanks to my Mother, Grandmothers, and Mrs. Schraer my 4-H foods leader, I admit that I am. I can follow a recipe to a tee, know the difference between liquid and dry measuring cups and have a few specialties of my own. But I wanted more.

Three years ago I turned to the Columbia Area Career Center. They have a variety of adult continuing education classes available. As I reviewed their food course listings I noticed one common theme. As a pre-requisite for the chef’s table classes you must complete their “knife skills” class. At first I thought this was silly, after all I was an adult and knew how to use a knife. I was wrong. This class was exactly what I needed to start my journey from a good cook, to an amateur chef (emphasis on amateur.)

This is where I met Brook. He was my instructor and quickly taught us that there is a CORRECT way to use a knife. Technique is extremely important and the “claw” was the cornerstone of all cuts. My definition of the “claw” simply translates into the position of your hand holding the food while moving your knife in a locomotion stride. He taught about types of cutlery and different cuts ranging from dicing to chiffonade. We practiced by making chicken corn chowder, fajitas, fresh salsa and guacamole. The skill I use the most from this class is the correct way to cut an avocado without peeling or mushing it. A skill I’ve passed on to dozens of friends. Brooks technique makes it easy!

With knife skills under my belt I took Brook’s herb class which was equally informative and challenging. Although my hectic schedule has kept me from additional classes, I get mini-culinary lessons from Brook in each issue of Inside Columbia Magazine. As their food editor he is always stirring up something.

As mentioned, during the Inside Columbia Magazine “Arrive in Style” event, Brook was creating his Crab and Ginger Rangoon as well as a Chocolate Wontons. I asked Brook if he would do a behind the scene’s food and wine pairing. Brook chose the Missouri Chardonel to pair with the Ginger Crab Rangoon and dipping sauce. And Missouri Port to accompany the Chocolate Wonton.

His Ginger Crab Rangoon recipe is featured on page 13 of “Cooking with Brook.” The “Arrive in Style” event was also the launch of this delicious book! The 45 page beautiful soft cover cookbook features Appetizers and Hors d’oeuvres. If I know Magazine creator Fred Perry this is just the beginning of a series, and if it’s not, it should be! Each recipe includes colorful “how to” photos, tips and tricks. The inside cover informs readers that copies are available from Inside Columbia Magazine for $10.00 or you can subscribe to the magazine and receive a FREE copy. Add a bottle of Missouri wine and you've got the perfect holiday gift!

And if you think I’m kidding about knife skills and “the claw” check out the books front cover-Brook is in perfect position!