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.

Mandarin Turkey Pinwheels 1 package (8 ounces) reduced-fat cream cheese 1/2 teaspoon curry powder 1/2 cup mandarin oranges, drained and chopped 3 flour tortillas (12 inches), room temperature 1/2 pound sliced deli smoked turkey 3 cups fresh baby spinach 2 green onions, chopped In a small bowl, beat cream cheese and curry powder until blended. […]

Hearty Italian Salad 8 cups ready-to-serve salad greens 8 slices deli pastrami, cut into strips 2 cups cubed fully cooked ham 1 cup shredded Italian cheese blend 4 plum tomatoes, chopped 1/2 cup Italian salad dressing Seasoned salad croutons, sliced ripe olives and sliced pepperoncini Divide salad greens among four plates; layer with pastrami, ham, […]

Fish Elvira 2- Servings 2 fillets of mild white fish (flounder, sole, etc.), about ¾ inch thick ½ cup Crème Fraiche 1 medium-size white onion, peeled and thinly sliced Salt and freshly ground black pepper, to taste Chopped fresh cilantro, to taste 1 lime, quartered (garnish) Smear fish fillets with crème fraiche and set aside […]

August 2019

August 1, 2019

Basil Mint Sorbet (Credit: The Culinary Center of Kansas City) This recipe was adapted from the Frances Mayes’ popular book, “Under the Tuscan Sun”, and is an excellent, low-fat way to savor two very special and prolific summer herbs.  For a frosty and beautiful presentation, scoop the sorbet into clear glass dessert dishes and place in the […]

Weekend Morning Currant Scones (Credit: The Culinary Center of Kansas City) Scones are sweet, rich biscuits that are usually made with cream as well as butter.  There is nothing better than whipping up a batch of these on a weekend morning. Serve with a smile … and coffee. 2 cups all-purpose flour plus more for shaping […]

Diving Into Summer

June 1, 2019

Tuscan Panzanella Salad (Credit: The Culinary Center of Kansas City) In the Tuscany region of Italy, where bread is “king”, this dish is a staple.  Bread is never wasted.  Even when it’s stale, it’s used to create simple and delicious dishes, including soups and this great salad.  Any kind of stale bread will work but […]

Grilled Salmon with Fresh Corn & Tomato Saute (Credit: The KC Culinary Center) https://kcculinary.com Thanks to Chef Gary Hild, of The 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, […]

 Omelette Brayaude (Credit The KC Culinary Center) (Potato Omelette, Auvergne-style) https://kcculinary.com 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 […]

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 […]

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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 […]

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