Food Recipe Posts – Rimann Liquors


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.

GRILLED SALMON WITH FRESH CORN AND TOMATO SAUTE Thanks to Chef Gary Hild, of KC Culinary Center, we have a beautiful healthful salmon recipe to share with you to celebrate National BBQ Month in May. ‘Tis the season for outdoor cooking…    Sauté 1 tablespoon olive oil 2 cloves garlic, peeled, smashed, finely minced ½ […]

 OMELETTE BRAYAUDE (Credit KC Culinary Center) (Potato Omelette, Auvergne-style) 1 tablespoon good quality lard (may substitute vegetable or olive oil) 13 ounces baking potatoes, peeled, washed, dried, cut into ½-inch 1 thick slice raw ham, cut into small cubes (7 ounces) 10 eggs Salt and freshly ground black pepper to taste 2 ounces Cantal […]

Irish Inspired

March 1, 2019

Irish Soda Bread 4 to 4 ½ cups flour 1 Tbsp. sugar 1 Tsp. salt 1 Tsp. baking soda 4 Tbsp. butter 1 cup currants or raisins 1 large egg, lightly beaten 1 ¾ cups buttermilk Preheat oven to 425 degrees.  Whisk together 4 cups of flour, the sugar, salt and baking soda into a […]

Classic French Cuisine

February 4, 2019

Gougères 3/4 cup water 5 tablespoons 70g butter 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup plain flour 4 large eggs 3/4 cup grated mozzarella cheese 1/4 teaspoon minced parsley 1/2 cup grated parmesan cheese Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a medium sauce pan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir […]

Food & Football

January 7, 2019

GREEK FETA DIP 12 oz feta cheese 1 cup Greek yogurt 1 oz (8 oz) block cream cheese, softened ¼ cup extra-virgin olive oil, plus extra for drizzling Juice and zest of 1 lemon Kosher salt Pinch crushed red pepper flakes 2 Tbsp. freshly chopped dill, plus more for garnish ½ cup chopped cucumber ½ […]

Mom’s Holiday Brisket “I can’t remember a Christmas Eve that Mom didn’t serve this brisket on her dining room table.  It was a kaleidoscope of holiday dishware, napkins, and candles amidst dollar rolls, sliced cheese, coleslaw, potato salad, and jars of homemade cookies.  Sitting down to this meal always meant that opening presents was next.”  Laura […]

Fall Favorites

October 30, 2018

Roasted Potato and Chorizo Skewers 1 ½ pounds small red or white potatoes 3 tbl extra-virgin olive oil 1 tsp fine sea salt 1 tsp freshly ground black pepper 1 tsp dried oregano 6 to 7 ounces cured chorizo, sliced about ½ inch thick, slices halved crosswise 1 lime quartered In a steamer set over […]

Pumpkins Pumpkins Pumpkins!

September 29, 2018

“I love anything and everything pumpkin and like to try all the pumpkin recipes.  Here are a few I really like.  Part of the fun for me is what I serve it in!”  Mitzi, Lenexa store team member   Pumpkin Chili 2 pounds ground beef 1 large onion, diced 1 green bell pepper, diced 1 […]

Giacomo’s Baked Pasta Dish  “In 1999, I took a group on a culinary tour of the Tuscany region of Italy.   Our guide, Giacomo, was a “walking history book” as well as a fabulous Italian cook.  I got pretty talented at jotting down his verbally shared recipes on matchbooks, travel brochures and napkins.  This one was written […]

Leek & Tomato Quiche Provided by The Culinary Center of Kansas City  Custard: 1 ½ cups heavy cream 3 large eggs 3 ½ ounces Monterey Jack cheese, freshly grated (or Gruyere or cheddar) 1 tablespoon tarragon, fresh, washed, minced 1 tablespoon basil, fresh, washed, minced Filling: 3 tablespoons butter 1 bunch scallions, peeled, white only, […]


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