Food Recipe Posts – Page 2 – 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.

Skewered Shrimp and Prosciutto 6 – Servings 9 thin slices of prosciutto 3 dozen medium-size raw shrimp, shelled and deveined 2 dozen pitted California black olives 18 thin lemon slices (2-3 lemons) 1/3 cup finely chpped Italian parsley 2 or 3 garlic cloves, peeled and finely chopped Crushed dried red pepper, to taste 6 tablespoons […]

Grilled Salmon with Fresh Corn and Tomato Sauté (Credit: Chef Gary Hill of The Culinary Center of Kansas City)  Sauté 1 tablespoon olive oil 2 cloves garlic, peeled, smashed, finely minced ½ cup tomatoes, fresh, seeded, diced ½ cup corn (preferably fresh, cut off the cob and cooked) 1 tablespoon red wine vinegar ¼ cup heavy cream […]

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) 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) 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 […]


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