Food Recipe Posts – Rimann Liquors

FOOD RECIPES

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.

Drunken Pineapple This tasty recipe is submitted by Laura Laiben, founder and owner, of the Culinary Center of Kansas City in downtown Overland Park.  1 whole ripe pineapple ¼ cup dark rum ¼ cup brown sugar Cut the pineapple in half, top to bottom. Scoop out the fruit. Cut away the core and dice into ½-inch cubes. […]

Holiday 2017

December 1, 2017

Pork Loin with Olives, Spinach and Rice Stuffing Brine: 8 cups water ¾ cup sugar ¾ cup kosher salt 2 tablespoons grated lemon rind 2 tablespoons chopped fresh oregano 2 garlic cloves, crushed 1 (3 ½ pound) center-cut boneless pork loin roast, trimmed   Stuffing: ¾ cup uncooked jasmine rice 1 (6-ounce) package fresh baby […]

Mary’s Baking Schedule

December 1, 2017

As a small way of saying thank you for your association with us over the past year, we have a special treat for you. For over three decades, Mary Rimann has been baking special holiday snacks for all of our friends and customers who visit us on the first three Saturdays in December. Here is the schedule […]

Fall Party Food

November 1, 2017

Fall Party Food These delicious appetizers are packed with classic fall flavors and seasonal produce. These savory bites will get the party started.     Hogs in a Blanket   This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.   […]

The crew in Prairie Village is excited to share some of the most luscious, decadent and sinful chocolate delicacies you’ve ever had! Chocolate Pudding Pie Steve Sharpton shares his favorite chocolate recipe.  Dazzle your friends with this luscious yet easy to make dessert.     Ingredients: 1pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding 1-1/2cups cold milk […]

Pork Loin with Olives, Spinach and Rice Stuffing Brine: 8 cups water ¾ cup sugar ¾ cup kosher salt 2 tablespoons grated lemon rind 2 tablespoons chopped fresh oregano 2 garlic cloves, crushed 1 (3 ½ pound) center-cut boneless pork loin roast, trimmed   Stuffing: ¾ cup uncooked jasmine rice 1 (6-ounce) package fresh baby […]

Farm to Table

September 1, 2017

The salad and entrée recipe comes from the “From the Earth To the Table” by John Ash.  Marshall and Mary stayed at his Inn and enjoy his recipes. Oven “Fried” Chicken with a Cornmeal Crust Mary reports this is one of Marshall’s favorite dinners!   ¾ buttermilk ¼ cup fresh lemon juice 1 tb grated lemon […]

Grapes on the Plate

August 1, 2017

Grapes on the Plate Did you know that 99% of fresh table grapes that are commercially grown in the US are grown in California?  Yet another reason to love the sunshine state. Skillet Chicken with Grapes and Caramelized Onions For the Caramelized Onions 2 tablespoons butter 1 yellow onion, thinly sliced For the Chicken: ½ […]

Garden Recipes

June 1, 2017

Dishes from the Garden Steak Salad with Nectarines, Radicchio, and Blue Cheese 12 ounces petite sirloin filets 8 1/2 teaspoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt, divided Cooking spray 2 teaspoons white wine vinegar 1 teaspoon honey 3 cups torn Boston lettuce leaves (about 1 head) 1 (12-ounce) radicchio head, cut into 1-inch […]

Red Wine

June 1, 2017

We are always in favor of drinking red wine.  Here are some great suggestions for cooking with red wine to compliment your summer meals. Grilled Salmon with Red Wine Butter 1 shallot, minced ½ cup red wine (Andy suggests Tussock Jumper Pinot Noir.) ¼ cup balsamic vinegar ½ stick salted butter, softened for an hour […]

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