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Triple Chocolate Chili

Posted in: Recipes, Wine

Triple Chocolate Chili

Best served with OakGlenn Red Muscadine wine.

Choc chili 2016

  • 12 lb. dried pinto beans, soaked overnight and drained
  • 1 bay leaf
  • 1 tbsp. unsweetened cocoa powder
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 12 tsp. ground cinnamon
  • 1 lb. boneless beef chuck, trimmed and cut into 1″ cubes
  • Salt and freshly ground black pepper, to taste
  • 14 cup olive oil
  • 4 cloves garlic, chopped
  • 2 large white onions, chopped
  • 1 (6-oz.) can tomato paste
  • 1 (15-oz.) can crushed tomatoes
  • 1 (12-oz.) can chocolate stout beer
  • 1 12 tbsp. brown sugar
  • 2 cups chicken stock
  • Semisweet chocolate pieces for garnish

Put beans and bay leaf into a large pot and cover with 3″ water; bring to a boil. Reduce heat to medium-low; cook, covered, and stirring occasionally, until beans are tender, 60-90 minutes. Drain beans, discarding bay leaf; set aside.

Heat a 6-qt. pot over medium-high heat.  Pour beer in a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth. Set sauce aside.

(Could also add a can of chilies)

Add oil to pan and return to medium-high heat. Season beef with salt and pepper and, working in batches, add beef to pan; cook, stirring occasionally, until browned on all sides, 4–6 minutes. Using a slotted spoon, transfer beef to a bowl. Add garlic and onions to pan; cook, stirring occasionally, until golden, about 4 minutes. Add tomato paste; cook, stirring until slightly caramelized, about 2 minutes. Add reserved sauce, cook until slightly reduced, about 3 minutes. Return beef to pot, plus tomatoes, sugar, and stock; bring to a boil. Reduce heat to medium-low; cook until beef  is very tender, 1-1 ½ hours. Stir in reserved beans, and salt, and pepper to taste.

To serve garnish with Chocolate Chips.


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Cream Cheese Pound Cake

Posted in: Recipes
Cream Cheese Pound Cake paired with OakGlenn Red Muscadine wine

Cream Cheese Pound Cake paired with OakGlenn Red Muscadine wine

Cream Cheese Pound Cake

Best served with OakGlenn Red Muscadine wine.

  • 2  ¾ cups sugar
  • 1 ½ cups butter, softened
  • 1 ½ teaspoons vanilla
  • 6 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 – 8 oz. package cream cheese, softened
  • 2 tablespoons milk

Heat oven to 350 degrees.

Generously spray a 12-cup fluted tube pan with flour no-stick cooking spray. Combine sugar and butter in large bowl; beat until light and fluffy.  Beat in vanilla.  Add eggs 1 at a time, beating well after each addition. Mix in the cream cheese and milk; beat till all incorporated.

Sift flour, baking powder and salt in medium bowl and add slowly to butter, sugar mixture.

Pour batter in prepared pan.  Bake 60 to 70 minutes until toothpick inserted in center comes out clean.  Cool 15 minutes. Invert onto serving plate.  Cool 1 hour or until completely cooled.

Serve slices with OakGlenn White Port drizzled over and topped with cream cheese icing.   Sprinkle with sifted powdered sugar blended with powdered cherry jello for color; can be topped with whipped cream as an alternative.

Cream Cheese Icing

In medium mixing bowl, combine 2 cups powdered sugar, 4 tablespoons cream cheese softened, 1 teaspoon vanilla and 2 tablespoons milk.  Thoroughly mix all ingredients till creamy.  May have to add more milk till the right consistency.  Serve over pound cake.


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