Recipes for the Heart – Rimann Liquors

Recipes for the Heart

February 1, 2017

Recipes from the heart for the heart. 

Love You Potpies Recipe

Love You Pot Pies

With golden brown crust and scrumptious filling, these comforting potpies are the perfect way to treat those you love.

  • 1 sheet refrigerated pie pastry
  • 1 egg
  • 1 tablespoon heavy whipping cream
  • 1/4 cup shredded Parmesan cheese, optional


  • 1 tablespoon butter
  • 2 teaspoons olive oil
  • 1 medium potato, peeled and cut into 1/2-inch pieces
  • 2 small carrots, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 1/4 cup finely chopped celery
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups chicken broth
  • 2 cups cubed cooked chicken (1/2-inch)
  • 1/3 cup frozen peas
  • 1/4 cup heavy whipping cream
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper

Preheat oven to 425°. On a lightly floured surface, unroll pastry sheet. Cut sixteen hearts with a floured 2-in. heart-shaped cookie cutter. Place on an ungreased baking sheet.

In a small bowl, whisk egg and cream; brush over hearts. If desired, sprinkle with cheese. Bake 8-10 minutes or until golden brown.

For filling, in a large skillet, heat butter and oil over medium-high heat. Add vegetables; cook and stir until tender.

Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Spoon into four 10-oz. ramekins or bowls; top with pastries. Yield: 4 servings.

Try pairing this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Cherry Tomato Mozzarella Saute Recipe

Cherry Tomato Mozzarella Saute Recipe

Fast to fix and flavorful, this side is sure to be a treat.

  • 1/4 cup chopped shallots
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 2-1/2 cups cherry tomatoes, halved
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

In a large skillet over medium-high heat, saute shallots and thyme in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, salt and pepper; heat through. Remove from the heat; stir in cheese.

Yield: 4 servings.

Apple and Sweet Pepper Slaw

Heart healthy slaw with maximum flavor and no fat

make this crunchy cabbage salad distinctive.


  • 1/3 cup plain fat-free yogurt, or fat-free mayonnaise or salad dressing
  • 1/4 ounce package buttermilk ranch salad dressing mix (about 1 teaspoon)
  • 1 teaspoon honey
  • 2 cups shredded red and/or green cabbage
  • 1 small red or green sweet pepper, cut into thin strips (about 1/2 cup)
  • 1 small apple, chopped
  • 1 carrot, shredded
  • ¼ cup thinly sliced celery

For dressing, in a small bowl stir together yogurt, dressing mix, and honey. Thin with a little water, if necessary.

In a large bowl, combine the cabbage, sweet pepper, apple, carrot, and celery. Pour dressing over cabbage mixture. Toss to coat. Serve immediately. Makes 3 or 4 side-dish servings.

Creamy Pastel Mints Recipe

Creamy Heart Mints

These mints are simple to make and fun to

share for any occasion.

  • 3 oz (6 T) cream cheese
  • 1/4 to 1/2 peppermint extract
  • red food coloring
  • 3 cups confectioners’ sugar

Place cream cheese in a bowl; let stand at room termperature to soften slightly.  Stir in extract until blended.  Tint mixture pink or red as desired.  Gradually mix in half of the confectioners’ sugar.

On a work surface, knead in remaning confectioners’ sugar until smooth.  Divide mixture into three portions; roll each to 1/4 inch thickness.

Cut candy with a 1 inch heart shaped cookie cutter.  Store between layers of waxed paper in an airtight container in the refrigerator.

Yield: about 5 dozen.

Enjoy this recipe with a sweet white wine like a Moscato or Riesling.


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