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Baked Parmesan Chicken
Easy and tasty, with a nice crusty breading…almost like fried, but without the oil and mess. The recipe is provided by your Des Moines Farmers’ Market vendors located in the north end of 4th Street.
12 Sheeder Farms* chicken legs thighs or breast with or without the skin.
Marinade:
1 cup Seyval Blanc wine
1 cup Italian Salad Dressing, regular or reduced calorie
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. seasoned salt
Combine all ingredients for the marinade in a 1 gallon re-sealable plastic bag and mix well so that meat is evenly coated. Marinate chicken parts approximately 4 hours in the refrigerator prior to breading and baking.
Breading:
1-1/2 cup grated parmesan cheese
1/2 cup seasoned bread crumbs
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. seasoned salt
Additional Ingredients:
1 egg, beaten
1 Tbsp. milk
Place ingredients for breading in a clean 1 gallon re-sealable plastic bag and mix well. Mix beaten egg and milk in a shallow bowl. Remove chicken parts from marinade, and pat dry with paper towel to remove excess marinade.
Dip chicken parts individually in egg/milk mixture, then place in plastic bag with breading. Shake thoroughly coat chicken, then place parts on cookie sheet or shallow roasting pan. Repeat until all pieces are breaded.
Bake chicken in preheated 400 degree oven for approximately 50 minutes or until nicely browned.
Enjoy with Seyval Blanc or Back Road wine.
*Sheeder Farms. Your source for delicious, chemical free chicken, beef, poultry and eggs. (641) 747-9956
Chocolate Raspberry Wine Cake
Decadent cocoa, ripe raspberries and Behind the Shed Red (try Lucy Lane for a sweeter cake) enjoy a tryst in this easy-to-make dessert that's a sensual delight. The moist chocolate and the hidden raspberry gems are sure to make even the best boys and girls feel a little naughty.
Chocolate Cake
1 chocolate cake mix
4 eggs
3/4 cup oil
1 pkg raspberry flavored gelatin
3/4 cup Behind the Shed Red (or Lucy Lane)
3/4 cup raspberries (frozen are fine)
Raspberry Glaze
3/4 cup raspberries
1/2 cup powdered sugar
1/2 tbsp. Behind the Shed Red (or Lucy Lane)
Combine raspberries and sugar in a pan over medium heat. Stir until sugar dissolves.
Grease and flour bundt cake pan and pre-heat oven to 325˚. Combine all ingredients except raspberries and mix well with mixer. After well mixed, add the raspberries, fill the bundt pan and bake for 1 hour. Let cake cool in pan before removing, then drizzle with raspberry glaze.
This recipe was brought in by one of our tasting room visitors, Dee Hanke. Always feel free to stop by and talk wine and food with our friendly and knowledgeable staff.
Contagious Summer Sangria
Try Jasper’s Sangria recipe:
1 bottle Front Forch
1 can frozen strawberry daiquiri mix
1 can water
Combine ingredients in a pitcher. Add sliced fruit: such as strawberries, kiwi, grapes, lemon or lime.
Chill well and enjoy relaxing on the Front Porch.
Fireside
1 bottle of Lucy Lane
1 Cinnamon stick
10 whole allspice
10 whole cloves
1 cup brown sugar
1 orange whole
Combine ingredients in a crock pot and heat in low. Orange can float on top. Do not boil.
Fouth Street Flat Iron Steak
This recipe for a marinated steak comes courtesy of our market neighbor, Gary Hoard, who used ingredients found on 4th Street. Take this recipe to the market Saturday and find everything you need!
1-2 lbs. Flat Iron Steak (4-8 oz. per person) from Sheeder Farms
Marinade:
1 cup Behind the Shed Red from Jasper Winery
4 tbsp. Extra virgin olive oil
3 tbsp. Dijon mustard
1/2 cup Italian flat parsley, minced
2 Garlic cloves, minced
1 tbsp. Coarse black pepper
1 tbsp. of your favorite steak seasoning (Lawry’s, Durkee, Montreal)
1 tbsp. Rosemary leaves
1 Jalapeno from Kathleen and Gary Hoard, seeded and minced
Combine all ingredients for marinade in a one-gallon re-sealable plastic bag and mix well. The marinade may be made several hours ahead of time.
Add steaks to bag of marinade, mix well so that meat is evenly coated. Squeeze out air, seal and allow to marinate for 1-4 hours in the refrigerator.
Grill steaks on a hot grill for 4-5 minutes per side for medium rare (recommended) and serve immediately. To complete your dinner: try fresh bread from La Mie bakery with cheese from Northern Prairie Chevre, wholesome vegetables from Wichhart’s Vegetables and adorn the table with fresh flowers from Tschetter’s Flowers.
Go Wild Rice and Chicken Soup
Does prospect of another winter drive you wild? Cure cabin fever with our hearty Go Wild Rice and Chicken Soup! With cubed chicken, Seyval Blanc and a hint of curry powder, it’s perfect for cozy nights by the fire.
Ingredients:
1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cooked and cubed
1/2 tsp salt
1/2 tsp mustard powder
1/2 tsp dried parsley
1 tbsp. curry powder
1/2 tsp. ground black pepper
1 cup slivered almonds
1/2 cup of Seyval Blanc
2 cups half-and-half
Directions:
1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and sauté for 5 minutes. Add the mushrooms and sauté for 2 more minutes, then add the flour and stir well. Gradually pour in the broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and wine. Allow to heat through, then pour in the half-and-half. Let simmer for two hours. CAREFUL! Do not boil or your roux will break.
Rock Star Ribs
You don’t need to carry a tune to feel like a rock star – just serve these ribs and you’ll have fans galore! Made in the oven and incredibly easy to cook, they’re the perfect comfort food for a cold winter night. Serve with Behind the Shed Red or Chancellor.
2 Racks of Baby Back Ribs
Put the following rub on ribs, from 3 to 24 hours in advance of cooking. Keep ribs refrigerated until ready to cook.
Rib Rub:
8 parts light brown sugar
1 to 1-1/2 parts kosher salt
1 part chili powder
1 part made up of the following: black pepper, cayenne pepper, Old Bay seasoning, dried thyme, onion powder, chipotle powder (or jalapeño shake, ancho chile powder, etc.)
Combine rib rub ingredients together in any container or plastic bag. Make lots of this spicy/sweet mixture up in advance; it’ll keep for a couple of years as long as you keep it air tight, dry and away from sunlight. It’s great on chicken, too!
Braising Liquid/Sauce:
1 cup Seyval Blanc, a dry white wine from Jasper Winery
2 tbsp. white wine vinegar (any vinegar is okay)
2 tsp. Worcestershire sauce
5 or 6 squeezes of honey (1-2 tsp)
2 cloves of smashed, chopped garlic
Mix the wet ingredients in a container that’s easy to pour from. Make two “boats” out of aluminum foil that will each hold one rack, shiny side of foil out. Put rubbed ribs in, and put 1/2 the liquid in the bottom of each boat. Seal the boat completely with more foil and put in 225 degree oven for at least 2-1/2 hours. To check ribs, twist bone in the middle. If it’s starting to loosen and rotate, it’s done. Do not turn up oven or your ribs will be tough.
Drain liquid from the boats into a saucepan and reduce over high heat until it is slightly thick (a little less thick than honey). Be careful not to get the sauce too thick or it can burn.
Brush sauce onto each rack of ribs, then put under broiler for just a few seconds – watch this, it will begin to bubble, so then take it out so it doesn’t burn!
Cut ribs into segments of two bones each and toss ribs in rest of the sauce.
Scampering Scampi
Get your guests scampering to the dinner table with this Italian classic, paired with one of our favorite wines!
Jasper Winery’s Seyval Blanc has vanilla and buttery tones that are the perfect way to complement this dish
without becoming lost in this garlic-lovers’ delight.
1-1/2 cups olive oil
1 red bell pepper, cut to 1/4 inch pieces
1 stick unsalted butter, cut in pieces
1/2 lb asparagus, cut to 1 inch pieces
8 large garlic cloves, finely chopped
1/3 cup lemon juice
1 1/2 tbsp. crushed red pepper flakes
1/4 cup chopped fresh parsley
36 (3/4 lb) medium shrimp, shelled and deveined
1-1/2 tsp. salt
1 green bell pepper, cut to 1/4 inch pieces
In a large skillet, heat the olive oil and butter over medium high heat. Add the garlic and pepper flakes, then sauté for 1/2 minute.
Add the shrimp, the peppers and the asparagus; sauté for 2 to 3 minutes, until shrimp turn pink and are just cooked through. Stir in lemon juice, parsley and salt. Serve hot and bubbling over your favorite pasta.
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