#mopork

Entertaining with Missouri Pork & Missouri Wine, 3/30/17

Recipes provided by the Missouri Pork Association and the Missouri Wine and Grape Board

Strawberry Lemonade Blush Sangria

Ingredients

1 bottle MO Catawba wine (sweet, blush wine)

1 lemon, sliced

1/2 pint strawberries, sliced

10-12 oz sparkling lemonade

Directions

Combine wine and fruit in a pitcher

Stir and refrigerate for at least two hours to let the flavors combine.

Add sparkling lemonade, stir, serve, and enjoy!

Smoked Gouda & Bacon Deviled Eggs Ingredients

12 hard cooked eggs, peeled and halved lengthwise

1/2 C mayonnaise

1/2 C finely shredded Gouda cheese

1/2 C crumbled cooked bacon

2T sweet pickle relish

1T mustard

3 green onion chopped (optional)

Directions

Remove egg yolks, reserving egg whites

Lightly mash egg yolks in a small bowl. Stir in remaining ingredients.

Spoon or pipe yolk mixture into egg whites.

Garnish with additional cheese, bacon, or green onion, if desired.

Refrigerate until ready to serve.

Creamy Spring Peas with Bacon & Mint

Ingredients

1 T extra-virgin olive oil

1 T butter

12 oz sugar snap peas, trimmed

1/2 t salt

black pepper

16 oz (about 3 C) frozen peas, thawed

6 oz bacon

2 T all-purpose flour

1 3/4 C chicken broth

1/4 C heavy cream

Squeeze of fresh lemon juice

2-3 t fresh mint leaves, minced or julienned

Directions

Heat large skillet or saute pan over medium-high heat. Add the olive oil and butter and swirl to coat. Add the sugar snap peas, salt and pepper, and cook for 3-5 minutes, stirring occasionally, until the sugar snaps are crisp-tender.

Stir in thawed green peas. Cook while stirring for one minute, until just heated through.

Transfer the pea to a bowl and set aside. Add chopped bacon to skillet and cook over medium heat until crispy. Remove bacon to a paper towel-lined plate to drain.

Discard all but 2 T of bacon grease from the pan (or add olive oil to make up, if there isn’t enough). Add flour to the drippings and whisk continuously for one minute. Slowly and gradually stir in the chicken broth, whisking until smooth. Add the heavy cream. Whisk until the sauce is reduced by 1/3, about 5-10 minutes.

Add the peas back to the sauce. Cook, stirring, until heated through. Stir in the fresh lemon juice an season with additional salt and pepper, to taste. 

Transfer the peas and cream sauce to a serving dish, and top with crumbled bacon and freshly minced or julienned mint.

Cheesy Spinach-Stuffed Pork Chops

Ingredients

2 oz cream cheese

1/2 C mozzarella, shredded

2 T Parmesan, grated

salt and pepper

3/4 C frozen cooked spinach, thawed and squeezed dry

6 - 1″ thick pork chops

5 eggs

1 C flour

3 C panko breadcrumbs

oil for frying

Directions

Preheat oven to 375F and heat 1″ of oil to 375F in a deep pan.

Add the cream cheese, mozzarella, Parmesan, spinach, salt and pepper to a bowl and thoroughly combine. Season the top and bottom of the pork chops with salt and pepper, then slice a thin slit down the side of each chop. 

Whisk the eggs, and place them in a shallow bowl or plate. Add the flour and panko to two other plates as well.

Stuff each pork chop with an even amount of filling and press the edge to seal it. 

Dip the chops in flour, then egg, then breadcrumbs, and back in the egg and breadcrumb again.

Fry the chops until the breadcrumbs are golden brown, then transfer to a baking sheet and bake until the internal temperature reaches between 145F and 160F.

Let chops rest for three minutes until serving.

White Wine Lemon Cookies

Ingredients

3/4 C sugar

1/4 C powdered sugar

3/4 C extra virgin olive oil

1 C Missouri Vidal Blanc wine (dry, crisp white wine)

1 t pure vanilla extract

5 C all-purpose flour

2 t baking powder

Directions

Mix oil and sugars until the sugar is mostly dissolved. Add in wine, vanilla, and lemon zest, mixing to combine.

Blend in dry ingredients until a soft but not too sticky dough i formed. Wrap the ball of dough in plastic wrap and refrigerate for at least 30 minutes.

Once the dough is chilled, remove it from the fridge. Preheat oven to 350F. Roll out the dough on a lightly floured surface to 1/4″ thick. Uing cookie cutters, cut out your cookies, then place on an ungreased cookie sheet.

Bake 10-12 minutes until bottoms are golden brown. Let cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling