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January Wine of the Month:
This dry white is rich and full bodied with just a hint of oak. Vanilla and caramel notes are balanced with crisp citrus and a smooth finish. Try it with theroasted cauliflower salad recipe below!
Wine Club Members Take 15% off Wine of the Month Selections!
Some Recipes from our January Food & Wine Pairing:
Roasted Cauliflower Salad (Serves 4)
For the Cauliflower
-1 large head of Cauliflower cut into small florets
Toss all the ingredients together in a large bowl until cauliflower is evenly coated. Arrange in a single layer on a baking sheet and place in a 400* oven for about 45 minutes or until caramelized. Stir the florets several times to ensure even browning. Let cool.
For the Couscous
Prepare Israeli Couscous according to package instructions, drizzle with olive oil and let cool.
For the Pickled Raisins
-½ cup golden raisins
In a small saucepan bring all of the ingredients except for the raisins to a simmer. Pour the hot liquid over the raisins (in a heat proof container) and let cool.
For the Garlicky-Lemon Aioli
-1 TBSP roasted garlic, pureed
Vigorously whisk all the ingredients except for the oil in a mixing bowl. Slowly drip in the veggie oil while continuing to whisk until it is all emulsified. Adjust the seasoning with more lemon juice or salt to taste.
Spread a good amount of aioli onto salad plates. Layer on the couscous and cauliflower. Sprinkle with pickled raisins and garnish with green onion and roasted cashews. Serve with a chilled glass of Prairie State Winery Oak Savanna!
Pork Cheek Ragu
-2 # of Pork Cheeks, trimmed of excess fat
Generously coat a heavy bottomed pan with veggie oil and heat on the stove over med-high until very hot. Pat down the cheeks to remove any excess moisture, then liberally season with salt and pepper. Sear on all sides in your hot pan and then remove. Keep the pan nice and hot and throw in your garlic, onion and celery. Saute for a few moments to pick up all the brown bits from the bottom of the pan. Add some more salt and pepper as well as your thyme, oregano and cinnamon. Pour in the wine and reduce it by half. Then add your canned tomatoes and balsamic. When that has all simmered together for a few moments, then add your cheeks back in to the pan. Cover and place into a 325* oven for 1 ½ hours. Uncover your pan and give everything a stir. Continue cooking uncovered for another 1 ½ hours or until the cheeks pull apart easily with a fork. Skim off any excess fat and gently shred the cheeks. Serve over pasta or crostini, garnish with shaved parmesan or asiago, and don’t forget the rest of that Sangiovese!
Prairie State Winery
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Next Food & Wine Pairing
Our next Food & Wine Pairing will be Saturday, Feb. 28! Join us for three courses of small bites that have been thoughtfully paired with one of our wines. This is a fun opportunity to try something new or experience old favorites in a new context! The menu is always a suprise but check out our previous menu below for an example.
Pre-paid tickets required. $14 per person. Time slots will be available between noon and 4pm. Call us at 815-784-4540 to make your reservation!
1st course: Roasted cauliflower and couscous salad over garlicky-lemon aioli with pickled raisins and cashews. Served with Oak Savanna.
2nd course: Pork cheek ragu served over crostini with shaved asiago and Sangiovese.
3rd course: "Mimosa" poached pears on a shortbread cookie with mascarpone frosting. Served with Bubblin Blue.
Check out the recipes in the side bar!
Bloody Mary Sundays in Genoa!
Kick your Sunday Blues at our Genoa Tasting Room! We will be serving up wine bloody marys complete with all the fixin's all day long. Kick back and enjoy the live music from 1:30pm to 4:30pm.
Feb. Sunday Blues Dates: 2/15 with Mary J. Harris
Live Music Schedule
Friday Night Wine Downs- 7:00 to 9:30pm
Sunday Blues- 1:30 to 4:30pm
Joining us for a FNWD or Sunday Blues? Feel free to BYO-Nosh!
Prairie State Winery, Genoa
Prairie on State Wine Cellars, Sycamore
Congratulations go out to our winemaker Rick Mamoser.
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