New Year, New Recipes 2020 – Rimann Liquors

New Year, New Recipes 2020

January 4, 2020

HERBED GOAT CHEESE (Credit: The Culinary Center of Kansas City)


  • 2 (3 ounce) disks goat cheese, creamy,
         each cut in half horizontally, divided
  • 1 teaspoon fresh dill, finely chopped, divided
  • 2 teaspoons fresh basil, julienne, divided
  • Crushed red pepper flakes to taste
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil


Place one cheese round in a small bowl and sprinkle with half of the basil and dill, a few crushed red pepper flakes, salt and pepper. Drizzle ½ tablespoon oil on top. Top with second cheese round; repeating layers and ending with olive oil. Cover bowl with plastic wrap and let stand at room temperature for one hour or refrigerate up to 24 hours.




  • 2/3 cup chopped walnuts or pecans, toasted
  • ¾ cup pomegranate arils
  • 3 oz. feta cheese, crumbled
  • ½ cup dried cranberries
  • 2 Bartlett pears (firm but ripe), cored and sliced
  • 9 oz. baby spinach


  • ¼ cup apple cider vinegar
  • 3 Tbsp. extra-virgin olive oil
  • 1 ½ Tbsp. honey
  • 1 Tsp. Dijon mustard
  • Salt and pepper, to taste

Whisk all dressing ingredients in a bowl to blend well.  Place all salad ingredients in a large salad bowl, drizzle with desired amount of dressing then toss to evenly coat.  Serve immediately.

Source:  Cooking Classy



  • 2 ½ to 3 pound beef brisket
  • 1 bottle Chianti wine (750ml)
  • 4 Tbsp. olive oil
  • Salt and freshly ground black pepper
  • 1 (4 oz.) piece pancetta, cut into ¼ inch pieces
  • 3 medium carrots, peeled and cut into ½ inch pieces
  • 1 stalk celery, chopped into ½ inch pieces
  • 2 cloves garlic, peeled
  • ¼ cup (1 ½ oz. Kalamata olives, halved)
  • 6 oz. green beans, halved
  • 4 medium red potatoes, quartered
  • 2 sprigs rosemary
  • 2 sage leaves
  • 1 (15 oz.) can diced tomatoes
  • 4 cups beef broth

Place the beef in a 13 x 9 inch glass baking dish.  Pour the wine over the meat and marinate in the refrigerate for 1 ½ hours.  Turn the meat over and marinate for another 1 ½ hours.

Remove the meat from the wine and pat dry with paper towels.  Reserve the wine.

In a large Dutch oven, heat 3 Tbsp. of the oil over medium high heat.  Season the meat on all sides with salt and pepper.  Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side.  Remove the meat and add the remaining oil.  Add the pancetta and cook, stirring frequently for 2 minutes.  Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary and sage.  Cook for 3 minutes.  Pour the reserved wine, tomatoes, and beef broth in the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.  Return the meat to the pan and bring the liquid to a boil.  Cover the pan and simmer for 3 to 3 ½ hours or until the meat is very tender.

Remove the meat and the rosemary sprigs from the stew.  Place the meat on a cutting board and cut into quarters.  Using 2 forks, shred the meat into bite-size pieces.  Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

Source:  Giada De Laurentis




  • 1 cup butter, softened
  • 2 cups sugar
  • 1 Tsp. salt
  • 4 large eggs, room temperature
  • 1 Tsp. vanilla extract
  • ¼ Tsp. almond extract
  • 3 cups all-purpose flour
  • 2 cans (21 oz. each) cherry pie filling


  • 1 cup confectioners’ sugar (powdered sugar)
  • ½ Tsp. vanilla extract
  • ½ Tsp. almond extract
  • 2 to 3 Tbsp. whole milk

Preheat oven to 350 degrees.  In a large bowl, cream butter, sugar and salt until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in extracts.  Gradually add flour.

Spread 3 cups dough into a greased 15 x 10 x 1 inch baking pan.  Spread with pie filling.  Drop remaining dough by roughly teaspoon size over filling.  Bake 35 – 40 minutes or until golden brown.  Cool completely in pan on a wire rack.

In a small bowl, mix confectioners’ sugar, extracts and enough milk to reach desired consistency; drizzle over top.

Source:  Taste of Home


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