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In the Country Hill Center

87th St. Pkwy. & Lackman Rd.

Lenexa, KS  66219

(913) 492-1604

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In the Prairie Village Shops

71st St. & Mission Rd.

Prairie Village, KS  66208

(913) 236-5311

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   Chocolate 101

Use the highest-quality chocolate and cocoa you can buy. Good chocolate has a glossy sheen and a smooth taste. Here's a quick primer on different varieties and their uses:

 

Unsweetened (chocolate liquor): Made with about 50 percent cocoa butter, this is pure, unadulterated chocolate. Use it in cooking and baking, but don't bother eating it straight.

 

Bittersweet: Made by adding cocoa butter, sugar, and vanilla to chocolate liquor, bittersweet chocolate has a dark, rich taste. Use it in baking.

 

Semisweet: This variety is made the same way as bittersweet, but with more sugar. A classic for chocolate chip cookies.

 

Milk chocolate: Sweet and creamy, this chocolate is made with milk solids, which give it its light color. For some people, milk chocolate is a clear winner over dark.

 

White chocolate: Because it's made with cocoa butter and not chocolate liquor, white chocolate isn't strictly chocolate. Use it in baking, but don't expect a chocolatey taste -- it's sweet and mild.

 

 

Featured Recipes

                                     Chocolate

Though chocolate is known as a key sweet ingredient for rich and decadent desserts, you shouldn’t limit it to the end of the meal.  When used in small amounts, chocolate lends silkiness and complexity to many savory dishes.

 

 

 

Cocoa-Rubbed Baby Back Ribs

Cocoa-Rubbed Baby Back Ribs

 

Warm spices like cinnamon, allspice, and ginger get a depth charge from cocoa powder and bit of heat from fiery mustard powder. Prepared a day ahead of time and then baked until meltingly tender, they're a perfect weeknight meal.

 

  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup light brown sugar
  • 3 tbsp ancho chili powder
  • 2 tbsp kosher salt
  • 2 tbsp granulated onion
  • 1 tbsp granulated garlic
  • 1 tbsp dried oregano
  • 1 tbsp dried mustard
  • 2 tsp dried ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 2 racks (3 lb) pork baby back ribs

 

Mix cocoa, sugar, and spices together in a bowl. Rub ribs generously with spice mixture, and wrap in plastic wrap; refrigerate overnight.

 

About 2 hours before you plan to serve the ribs, remove them from the refrigerator and allow the ribs come to room temperature. Heat oven to 375°. Place ribs in a shallow roasting pan; bake until tender, about 40 minutes. Increase oven to 450° and transfer ribs to a baking sheet with a wire rack; bake curved side up and flipping once, until browned, 15–20 minutes more. Cut ribs into individual bones to serve.

 

 

 

 

 

Charred Cauliflower and Shishito Peppers with Picada Sauce

 

Charred Cauliflower with Peppers and Picada Sauce

Picada is a Catalan-style pesto, made here with almonds, parsley, and chocolate—a surprise ingredient that adds a pleasing touch of bitterness to this delicious side dish.

 

  • 1 head cauliflower, trimmed, halved, and cut into 1 12" wedges
  • 2 tbsp. plus 1 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cloves garlic, roughly chopped
  • 1 cup canola oil, for frying
  • 12 shishito peppers
  • 12 cup whole almonds, toasted and roughly chopped
  • 1 cup plus 1 tbsp. roughly chopped parsley
  • 1 tbsp. finely grated dark chocolate
  • 2 tsp. sherry

 

Heat oven broiler. Arrange cauliflower in a single layer on a baking sheet. Brush both sides with 2 tbsp. olive oil and season with salt and pepper; broil, flipping once, until charred and tender, about 15 minutes. Meanwhile, heat remaining olive oil and the garlic in a 12" skillet over medium. Cook until garlic is golden, 4–6 minutes; transfer to a bowl and let cool. Wipe skillet clean and heat canola oil over medium-high; fry peppers until blistered and slightly crisp, 4–6 minutes. Transfer peppers to paper towels to drain; season with salt. Stir almonds, 1 cup parsley, the chocolate, sherry, salt, and pepper into reserved garlic oil; spread onto a serving platter. Top with cauliflower; garnish with fried peppers and remaining parsley.

 

 

 

 

 

                          Sweet and Sour Eggplant

                               Sweet and Sour Eggplant

This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.

 

 

  • 2 lb. eggplant, cut into 1″ cubes
  • 1 large yellow onion, chopped
  • 1 rib celery, roughly chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. tomato paste, thinned with 14 cup water
  • 1 cup crushed canned tomatoes
  • 6 oz. green olives, pitted and roughly chopped
  • 12 cup white wine vinegar
  • 12 cup golden raisins
  • 14 cup salt-packed capers, rinsed and drained
  • 3 tbsp. sugar
  • 2 tbsp. finely grated unsweetened chocolate
  • 12 cup finely shredded basil
  • 2 tbsp. pine nuts

 

 

Heat oil in a 12″ skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer eggplant to a large bowl; set aside. Pour off all but 1⁄4 cup oil, and reserve for another use. Return skillet to heat, add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes. Reduce heat to medium, and add tomato paste and cook, stirring, until caramelized and almost evaporated, 1–2 minutes. Add crushed tomatoes and continue cooking for 10 minutes. Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl with eggplant, along with basil and pine nuts, and mix together. Season with salt and pepper, and let cool to room temperature before serving.

 

 

 

 

201012-r-chocolate-tart.jpg

Bittersweet Chocolate Tart

This outrageously elegant tart is from Alain Ducasse's Manhattan restaurant Benoit.

 

 

TART SHELL

  • All-purpose flour
  • 1 stick unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons almond flour (see Note)
  • 1/2 teaspoon salt
  • 1 large egg

 

FILLING

  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 12 ounces bittersweet chocolate, chopped
  • 1 large egg
  • 1 large egg yolk

 

GLAZE

  • 1 teaspoon unflavored powdered gelatin
  • 2 tablespoons whole milk
  • 1/3 cup heavy cream
  • 1/4 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 ounces milk chocolate, chopped
  • Sweetened whipped cream, for serving

 

 

Step 1    Make the Tart Shell:

In the bowl of a standing electric mixer fitted with the paddle, blend 1 cup of all-purpose flour with the butter, sugar, cocoa, almond flour and salt at medium speed. Mix in the egg just until a soft dough forms. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top. Roll out the dough between the plastic wrap to a 12-inch round. Transfer the round to a baking sheet and freeze until firm, 10 minutes. Preheat the oven to 325°.

 

Step 2    Make the Tart Shell:

Peel off the top sheet of plastic and invert the dough onto a 10-inch fluted tart pan with a removable bottom. Remove the remaining sheet of plastic and gently press the dough into the pan. Trim the dough flush with the rim. Freeze until firm, 10 minutes.

 

Step 3    Make the Tart Shell:

Line the tart shell with parchment paper and fill with pie weights or beans. Bake in the center of the oven for 30 minutes, until the tart shell is nearly cooked through. Remove the parchment and weights and bake until the shell is cooked through, about 20 minutes longer. Transfer to a rack and let cool. Lower the oven temperature to 250°.

 

Step 4    Make the Filling:

In a medium saucepan, combine the cream and milk and bring to a boil. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. In a small bowl, whisk the egg with the egg yolk, then whisk in 1/2 cup of the chocolate cream. Thoroughly whisk this custard into the chocolate cream in the saucepan. Pour the filling into the tart shell and bake until set around the rim but still slightly jiggly in the center, 30 minutes. Let the tart cool on a rack for 10 minutes, then refrigerate until chilled, 2 hours.

 

Step 5    Make the Glaze:

In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar and cocoa over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat. Scrape the gelatin into the cocoa mixture, add the milk chocolate and whisk until melted. Pour the glaze over the tart and spread it in an even layer using an offset spatula. Refrigerate the tart until the glaze is firm, 30 minutes. Serve with whipped cream.

 

Notes

Almond flour, made from finely ground blanched almonds, can be found at most gourmet and health-food stores.

 

 
Our Staff

Both Rimann Liquors locations are locally owned and operated.  Meet our friendly, helpful staff and find out more about who we are.

Visit our Party Shop for all your gift-giving and party needs.  Lolita glassware, wine accessories, cigars, and much more are available in the Party Shop!
Food & Drink FYI

Learn about wine, beer and spirits. Beverage tips, wine terms, and answers to frequently asked questions.

What's Shakin' at Rimann's

Be it shaken or stirred, cocktails and mixed drinks never go out of fashion.  Spirits, drink recipes and the latest trends in mixology.

What's Cookin' at Rimann's

Our traditional newsletter recipes are now available online!  Also included are recipes from our staff with advice on wine and beer pairings.

RECIPES ARCHIVE

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ATTENTION CHOCOLATE LOVERS!

Follow the above link for delicious chocolate dessert recipes from the team in Prairie Village.

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