Tuesday, December 29, 2015

Carrot and Avocado Salad Recipe



Once in a while I have to choose something healthy rather than rich and indulgent.  I have enjoyed this salad many times.

You'll find everything you need at Harter House and Harter House World Flavors.

If you love salads but are tired of making the same old leafy greens with vinaigrette dressing this recipe is for you! It is time to try something new. Break away from a purely green salad, and try adding some excitement to your normal eating routine. This is a very quick recipe that anyone can make.
Serves 2 people

Ingredients:
For the salad:
4 Cups of Carrots (grated or sliced)
1/2 Cup Cilantro
1/2 Cup parsley
1 Avocado
1 Green Onion
1/2 Cup Sesame Seeds

For the dressing:
2 TB Flax seed Oil
2 Limes
1 1/2 TB Soy Sauce
1 TB Ginger
1 TB Coriander
Method:
For the salad:
Step 1: Chop your Cilantro, Parsley, and Carrots. You can also use a grater for your Carrots.
Step 2: Mix all three into a medium size bowl.
For the Dressing:
Step 1: Place all the dressing ingredients into a food processor.
Step 2: Mix until everything is well blended
Step 3: Pour dressing on top of the salad
Step 4: Toss on the 1/2 Cup Sesame Seeds
Recipe by Julie Morris

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Tuesday, December 22, 2015

Harter House History - Your Old Fashioned Neighborhood Butcher Shoppe

You cannot talk about the success of Harter House, without recognizing the contributions and leadership of Jerry and Barbara Bettlach.

The Bettlach’s started small, very small. In 1973, the first Harter House was only 15 feet wide and it had meat cases so old that they had incandescent bulbs instead of fluorescent bulbs. Jerry and Barbara’s 1st day sales were $111. From that point things just got better and better.

Jerry Bettlach learned his meat cutting skills from his father and uncles, starting at the age of 13. His grandfather, who had migrated from Eastern Europe in the late 19th century, opened the first meat market owned by the family in St. Louis, Mo.
“We still make bratwurst and several homemade sausages from recipes passed down through generations."



Today, three of Jerry and Barbara’s five children, Michele, Butch & Kathy, still work at one or more Harter House locations. Mike Bettlach sells business and work comp insurance to Supermarkets and Dan Bettlach passed away from Cancer in 2009. Also nine grandchildren are actively involved.

Throughout his meat-cutting career Jerry’s experience included all full service and then later all self-service merchandising, but Jerry always knew that what the customers really liked was full service, so that was what he decided to build his business on.
Jerry and Barbara’s approach to doing business was, “We want to be known for quality, friendliness and good service to our customers, and to be liked and respected by our employees.” When talking about our meat products, “We are determined to market only the highest quality available in meat and meat products.” Barbara explained, “We believe the key to customer service and satisfaction is to make the effort to get to know the customers and their likes and to provide exceptional products and service.”

In a highly competitive market, we’ve experienced steady growth over the past 43 years with very minimal advertising through most of those years. Our experienced employees merchandise meat, produce and many other products without worrying about the competition.”


If there is one thing that we can point to that might account for the growth and success of Harter House, Barbara noted, “Just good employees that stick closely to the basics of the business – quality products and exceptional service. And they consistently give 100% every single day! We have several long term employees and that enables us to just do “what we built the business on” a little better every year. There is no substitution for experience.


This picture was drawn by past employee Joe Bauer in 1977, and a copy hangs in every store location today.  Joe has gone on to be an Oscar and Emmy winning Special Effects Supervisor for his work in many major motion pictures and most recently receiving accolades for Game of Thrones.
Pictured here from Left to right is;
Butch Bettlach, Jerry Bettlach, Dale Dothage, Clifford White, Rick Kutz, Don Ivie, Chris Graham, John Lemmons, Mike Macchi, Tom Tipton, and Vince Graham.

How many of these men do you recognize?
How many are still employed at Harter House?
Butch is in Hollister, John still works at Republic Road in Springfield, and Dale just recently retired.
 

You can’t just throw meat into the service case and expect it to sell. Presentation is of paramount importance. A lot of hard work goes into making meats and other perishables look well merchandized and appetizing. Harter House meat cutters definitely have the experience. Any cut of meat a customer wants, we will customize cut. Many supermarkets don’t have butchers with the talent to custom cut and then also cut and merchandise what is remaining after a custom cut.

When asked what Harter House has, that the average supermarket does not, Barbara Bettlach replies, “Service, Service, Service.” Also important is ever-present personnel.
Throughout the store it is our intent that you will be greeted 6 to 8 times from every employee you come into contact with. “How can I assist you today?”
In other supermarkets, meat cutters are encouraged to wait on customers as fast as possible so they can get back to cutting meat, what they were hired to do. Harter House butchers are always present to help customers. You'll never be asked to ring a bell for assistance.

Customers depend on Harter House butchers to tell them how to prepare various meat cuts. All butchers are trained to be knowledgeable and helpful.

Harter House stores will always be smaller stores because customers are glad to find a place they can be waited on. They can go to the same large chain for 10 years, and no one will know their name. “We remember names,” Barbara Bettlach says. “It’s part of our business.”



Additional Fun Facts
Nov. 1973 – 1st Harter House Old Fashioned Butcher Shop - 629 W. Sunshine is purchased from Charlie Shaup – Current Republic Road store manager, Dale Dothage, was Jerry & Barbara’s very 1st employee hired.

April 1975 – Moved the business, Harter House Quality Meats, to 1029 S. Campbell. This store had 3 times the floor space as the 1st location. This store was later sold to family relative Jim Trimble.
October 1976 – Harter House Quality Meats, 721 N. Glenstone at Chestnut Expressway was an additional store opening featured a full service meat & full line of groceries. This store was closed to relocate to 1500 E. Republic Road in 1989.
August 1981 – Additional Harter House Quality Meats opening on Highway 13 in Kimberling City, Mo.
October 1989 – Harter House Quality Meats, 1500 E. Republic Road – October 20th Ribbon cutting was held on Jerry Bettlach’s 51st birthday. Store is owned today by Barbara Bettlach.
Feb 1997 – Jerry Bettlach passed away from Cancer.
June 2002 - Harter House Markets, 421 E. Old Route 66, Strafford, Mo. Opens.  First owned by Jerry (Butch) Bettlach, Jr., wife Lisa and 3 sons, Andrew, Bradley and Jacob Bettlach, it is today owned by Brad Bettlach.
Spring 2006 - Additional Harter House Quality Meats opened in Hollister, Mo. This store is owned and operated by Butch & Lisa Bettlach
June 28, 2005 - Groundbreaking ceremony for the new store at 1625 S. Eastgate lot was held. 
Spring 2006 – New store opened at 1625 S. Eastgate near the NE corner of Sunshine and Highway 65. This store is owned by Randy and Kathy Richards, and Barbara Bettlach.



April 11, 2008 Harter House World Flavors opened.
Nov 1, 2008 - Republic Road Store Remodel completed
July 8, 2010 - Nixa Harter House Opens. Owned by Andrew Bettlach.

January 1, 2016 - Andrew Bettlach takes over ownership of the Republic Road Store.





 

Sunday, December 13, 2015

Pie Dough From Scratch



Remember, you'll find everything you need at Harter House and Harter House World Flavors.


You can use this flaky, flavorful easy-to-roll dough for pies, turnovers or even tarts. If — heaven forbid — you could have only one dough for crust in your repertory, this would be the one to choose.

You'll need a large-capacity food processor to make a double crust. If your machine isn't large enough, make the dough in two batches.

For a 9-inch Double Crust:
3 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/2 sticks (10 ounces) very cold (frozen is fine) unsalted butter, cut intro tablespoon-size pieces
1/2 cup very cold (frozen is even better) vegetable shortening, cut into 4 pieces
About 1/2 cup ice water

For a 9-inch Single Crust:
1 1/2 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
2 1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water

Put the flour, sugar and salt into a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing — what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tablespoons of the water if making a double crust, 3 tablespoons if making a singe crust — add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened of form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.

If making a double crust, divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Or shape the dough for a single crust into a disk and wrap it.

Refrigerate the dough for at least 1 hour before rolling. (If your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)

TO ROLL OUT THE DOUGH: Have a buttered 9-inch pie plate at hand.
You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. (I usually roll this dough out on the floured counter.) If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to lift the paper, plastic or cover frequently so that it doesn't roll into the dough and form creases.

If you've got time, slide the rolled-out dough into the fridge for about 20 minutes to rest and firm up.

FOR A DOUBLE-CRUSTED PIE: Fit one circle of dough into the pie plate, allowing the excess to hang over. Trim to a 1/8- to 1/4-inch overhang. Fill the pie and moisten the edges of the bottom crust with water. Center the second piece of dough over the filling and press it against the bottom crust. Using a pair of scissors, cut the top crust's overhang so that it extends about 1/4 inch over the bottom crust. Tuck the excess top crust under the bottom crust and flute or pinch the crust to make a decorative edge. Alternatively, you can seal the doubled-up crust by pressing it with the tines of a fork. Follow the pie recipe's instructions for baking.

FOR A SINGLE CRUST: Fit the dough into the pie plate and, using a pair of scissors, cut the excess dough to a 1/4- to 1/2-inch overhang. Fold the dough under itself, so that it hangs over the edge just a tad, and flute or pinch the crust to make a decorative edge. Alternatively, you can finish the crust by pressing it with the tines of a fork.

TO PARTIALLY OR FULLY BAKE A SINGLE CRUST: Refrigerate the crust while you preheat the oven to 400 degrees F.

Butter the shiny side of a piece of aluminum foil, fit the foil, buttered side down, tightly against the crust and fill with dried beans or rice or pie weights. Put the pie plate on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil and weights and, if the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, return the pie plate to the oven and bake for about 8 minutes more, or until the crust is very lightly colored. To fully bake the crust, bake until golden brown, about another 10 minutes. Transfer the pie plate to a rack and cool to room temperature before filling.

Tuesday, December 1, 2015

Basil-Ricotta Stuffed Chicken Breast

I'm always looking for new ideas for Tasty Chicken Recipes.  This recipe, I am very excited about.  Be sure to add it to your family's menu for this coming week!!!
 
Find everything you need at Harter House and Harter House World Flavors!


Ingredients

  • 4 boneless skinless chicken breasts
  • ¼ pound basil pesto
  • ½ pound ricotta
  • 1 cup panko
  • Juice of 1 lemon
  • ¼ cup flour
  • 1 tablespoon poultry seasoning
  • Sea salt and cracked pepper
  • 1 tablespoon olive oil

 Preparation

To Prepare:

Preheat oven to 350°F.
Combine flour and seasonings.
Separately mix pesto, ricotta, panko and lemon juice; set aside.

Lay one breast on a clean cutting board.
Use a paring knife inserting it gently into the thickest tip of the breast.
Make a horizontal incision in the breast, be careful to not cut through to the sides.
Use your fingers to deepen the cavity made by the incision.
Repeat process with remaining breasts.

Fill a pastry or Ziploc-style bag with basil-ricotta mixture.
Trim tip of bag then insert it into the the cut side of the chicken breasts squeezing in an even amount of filling into each.

Dredge stuffed breasts in flour mixture, evenly coating each side.
Heat olive oil in a 12-inch oven-safe skillet over medium.
Lay each breast top side down in the oil, brown for approximately 3 to 5 minutes.
Gently turn chicken over then place skillet on middle rack of oven and bake an additional 20 minutes.

Serve with your favorite rice, rice pilaf, pasta, or roasted squash.

Monday, October 26, 2015

Grilled Tuna Kabobs with Mango Peach Salsa

My favorite Mango Peach Salsa is a tantalizing blend of sweetness. It's my family's favorite and it’s sure to become a family favorite for you too. Delicious served as a topping for seafood, chicken, pork, or just with chips. You'll find everything you need for this delicious recipe for Grilled Tuna Kabobs at Harter House and Harter House World Flavors.















Grilled Tuna Kabobs with Sabra Mango Peach Salsa
Serves 4

Ingredients
1 (12-ounce) package frozen tuna steaks, thawed and cut into chunks*
2 tablespoons extra virgin olive oil
2 lemons
1 cup Sabra Mango Peach Salsa, divided
1 large yellow onion, peeled and cut into chunks
2 bell peppers, red or green, cut into chunks
Sea salt and freshly ground black pepper
1 cup (1/2 box) couscous, plain or whole wheat

Method
If using wood or bamboo skewers, put in water to soak. Preheat an oiled grill to medium high. Cut one lemon in half and slice into thick half moons. Squeeze the other lemon and combine with oil and 2 tablespoons salsa in a small bowl. Alternate fish, vegetables and lemon slices on soaked skewers. Brush with salsa/lemon mixture. Sprinkle with salt and pepper. Place skewers on hot grill and cook 3–5 minutes, basting often with mixture, turning once. Prepare couscous according to package directions for 4 servings. Serve kabobs over couscous with remaining salsa for dipping.


Sunday, October 25, 2015

A World Flavors Jazz Event

At Harter House, we're always looking for new and innovative ways to "WOW" our customers.

Your invited to our next Jazz Event- Thursday,   Nov 4, 2015 - 5:30 till 7:30 PM.

Harter House World Flavors - 1500 E. Republic Road, Springfield, MO



One of our favorite events are our Hater House World Flavors Jazz Events! How often do you visit your local grocery store to find a jazz band playing while you shop? But we've held several and by now, many of our regular customer are looking forward to the next event. We will sample many varieties of wines and, as with most parties, lots of appetizers. We hope you will be inspired by our tastings to help you plan for your next party. At the very least, you'll meet new friends and hopefully enjoy a fun, music filled evening.
 
I'm so proud of is our World Flavors Sections of Harter House at 1500 E. Republic Road.
 
The area features our wine and spirits section, a cheese island featuring specialty cheeses from around the world, also ethnic cooking ingredients and a sampling station, where we have occasional samplings. Sign up to receive our email newsletter for the most up to date samplings planned. Email me at shelly@harterhouse.com.



The decor ideas were conceived from traveling with other Grocers to tour high end and specialty markets in larger cities through out the country. Read the story about the inception of Harter House World Flavors on our website.



COME OUT THURSDAY, NOV. 5,
AND ENJOY A FUN TIME WITH FRIENDS AND NEIGHBORS!







Tuesday, October 20, 2015

Autumn Apple Salad & Autumn Apple Pie

This time of year I begin dreaming of apples. Granny Smith, Pink Lady and Gala are among my favorites. On fall weekends, my family is thrilled to wake to the scent of apple waffles or cider muffins. Homemade applesauce usually finds its way into our refrigerator. And afternoons might find me experimenting with apple pie recipes or other baked apple treats.

An abundance of apples, whether from an apple-picking venture on a local farm or from your local neighborhood Harter House Supermarket, calls for extreme fits of baking.

We have a GREAT selection of Red Delicious, Sweet Gala, Honey Crisp, and Jonathon Apples on sale this week at Harter House
Also, Fresh Apple Cider!

I found this tasty Autumn Apple Salad. It’s a simple, easy-to-make, totally delicious Waldorf-esque concoction flavored by yogurt, tart apples, toasted almonds, cranberries, and cherries instead of heavy cream and/or mayonnaise.



Autumn Apple Salad

Makes about 4.5 cups of salad, or 6 servings of ¾ cups each
Adapted from All Recipes.

4 tart green apples
1/4 cup toasted blanched slivered almonds
1/4 cup dried cranberries
1/4 cup chopped dried cherries
1 (8 ounce) container light vanilla yogurt

1) In a medium bowl, combine all ingredients. Stir until thoroughly mixed and apples are coated.

And here is a wonderful Apple Pie recipe your family will devour.














Autumn Apple Pie & Double Pastry Crust

Ingredients:
5 to 7 medium sized tart cooking apples
3/4 to 1 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 teaspoon cinnamon
2 tablespoons butter
1 tablespoon lemon juice, optional
Wash For Crust
milk
sugar

Directions: Preheat oven to 450°F.

Wash apples; core and peel apples and slice thin. In small bowl, combine sugar, flour, salt and cinnamon. Combine sugar mixture and apple slices, tossing lightly to combine.

Turn into pastry-lined 9-inch deep-dish pie plate, mounding apples high in center; dot with butter. (If apples aren’t tart, drizzle lemon juice over the apples.)

Place on the top crust making several cuts or a design in center, for steam vents; adjust over filling and trim. Fold edge of top crust under bottom crust; press together with fingertips. Crimp edge decoratively. Lightly brush top crust with milk and sprinkle lightly with sugar.

Bake in a hot oven for 10 minutes, then reduce heat to 350°F and bake for about 40 to 45 minutes or until apples are tender and crust is golden-brown.

PASTRY FOR DOUBLE CRUST PIE

2 cups pastry flour or all-purpose flour
1 teaspoon salt
⅔ cup shortening
5 to 6 tablespoons cold water

In medium bowl, sift together flour and salt. Add shortening; cut in with pastry blender or fork until the pieces are the size of small peas.

Add cold water by teaspoonfuls, toss with a fork until all the flour is barely dampened. Turn mixture into a square piece of waxed paper or pastry cloth. Press the mixture until a complete ball is formed. Divide in half for bottom and top crusts. Wrap crust in waxed paper and chill ½ hour for easier handling.


You'll find all the apples you need at your neighborhood Harter House Supermarket!

Monday, September 28, 2015

Missouri Wine and the Norton


The Norton

Did you know that the Norton (Vitis Aestivalis, for the sciency types), or Cynthiana (a genetically identical grape) is the oldest American grape still grown? And that our state is the largest producer of the Norton grape. In fact, our state grape is the Norton. Because of our ever-changing climate, the grape flourishes. Built to withstand Missouri's sweltering heat with its hearty vine, and able to thrive in our rocky soil.

Norton's blue-black coloring produces a rich, full-bodied red wine with robust berry flavors, making it an excellent pairing with beef (Tri-tip anyone?) and complex cheeses. Missouri Vineyards all over the region have been producing excellent quality Norton, or Cynthiana wines from Adam Puchta Winery in Hermann, MO to Little Hills Winery in St. Charles.

So, the next time you go to purchase a bottle of wine at Harter House, pass on the Merlot, Cabernet, or Shiraz, and try a bottle of a local favorite for a change, the proud Norton. Just stop by Harter House World Flavors and ask about the Norton's we have in stock and we will gladly point you to the little grape that was brought here by German immigrants over a 100 years ago, to a little town called Hermann, Missouri, and then sit back and take in the rich, delicious history of Missouri Wine.

Missouri Wine

You might not know that before prohibition, Missouri was the second largest Wine producer in the U.S.   In 2009 there were 92 wineries operating in the state of Missouri. ]We have a fantastic history and one that can be enjoyed over any weekend you feel like getting away. Listed below is a short list of the wineries here in the Show-Me State. Most provide free samplings, some have food and entertainment in the form of tours, music and just relaxing with good friends and great wine.

St. James Winery - A great place to stop on your way to St. Louis, right off I-44.



At Adam Puchta Winery, my absolute favorite is their Port, and for good reason. Where most Ports come off as a syrupy mess, Adam Puchta knows how to bring out subtlety and calms the sweetness with floral accents. Actually, I take that back, that's just me being fancy-shmancy, it's just really good.













7C's Winery - Specialize in fruit wines. Located extremely close in Walnut Grove.

Wenwood Farm Winery - A favorite place to go. Lots of music, good wine, and the owners are a hoot. Wenwood always has something going on. Just get there early so you can get a table in the shade. For a real treat try the Bauernhofan. This dry red has a complex palate, goes down smoothly and finishes with you wanting more.














Stone Hill - There is nothing wrong with the Branson location, but for a taste of what it is really like to be at a vineyard, go to the original located in Hermann, MO, especially NOW for Oktoberfest. 





Montelle Winery - This Winery in Augusta has won tons of awards and once you taste, you will know why. Prepare for the gorgeous deck to sit at that will take your breath away. I cannot praise the setting enough, and when music plays on the weekend, I can just open a bottle, sit back and let my day just move along at it's own pace from the outside world.
The deck overlooking the Missouri Hills at Montelle. One word: breathtaking.
Blumenhof Vineyards & Winery - Great winery just outside of Washington, Missouri.



Hermannhof Winery - If you have never been to Hermannhof, you do not have the right to call yourself a Missourian. Every October, it is tradition to sit on the hill overlooking Hermannhof, eat cheese, drink wine, and smile as you feel the warmth (and polka music) overtake you.
The Hill at Hermannhof.  A challenge after a couple glasses

 










Robller Vineyard Winery - The beauty of Missouri vineyards is that they are a family affair, and with Robller Vineyard it shows, run by Robert and Lois Mueller, and their 3 children, for over 30 years.

 









OOVVDA Winery - If you like fruit wine and staying close, this is the place for you. Located just outside of Springfield, OOVVDA specializes in Raspberry, Cherry, Strawberry and several other varieties of fruit wine.



This is an extremely short list, and does not even touch the tip of the iceberg of Missouri Wines. We have over 300-plus wineries in Missouri, and it would take probably a lifetime to visit them all (although I will try!). I have had many good times with my family and friends at several of these wineries, and it is a tradition that I will pass on to my children and my children's children. It is a part of Missouri's heritage and one we should be both proud of and protect. Stop by Harter House today and try our wines for yourself, and one of these weekends, pack up, grab your family and friend's, a blanket, and prepare yourself for a great time.


Harter House and Harter House World Flavors carries several varieties of Missouri Wines. Come in today and find your favorite!

Special thanks to MO Wine Girl for her expertise when it comes to Missouri wine and knowledge of the Norton grape. If you don't follow her Facebook or her wonderful websites, you need to, right now.

Facebook:  www.facebook.com/MoWineGirl
Her Mo Wine website: www.missouriwine.org

Oktoberfest ~ Hermann Region


Tomorrow is October 1, 2015, which brings to my mind Oktoberfest celebrations. So today, my husband and I are planning a day trip to Hermann, Mo., about a 3 hour drive from Springfield. As a Bettlach, I have German blood running through my veins, and I find this quaint German area fascinating! So stop by Harter House Supermarket, get a few snacks for the road and head off with me to the Oktoberfest celebrations in Hermann, Mo.

Spotlight on Hermann
It is commonly believed that the Hermann area's resemblance to the Rhine Valley prompted scouts from the German Settlement Society of Philadelphia to choose the site for a colony on the American frontier. Dismayed at how quickly their countrymen were being assimilated into American society, the Philadelphia Germans dreamed of building a new city in the "Far West" that could and would be "German in every particular way."

In 1837 school teacher George Bayer, who was appointed to serve as the society's agent, traveled to Missouri and purchased 11,000 acres of the steepest, most rugged terrain to be found anywhere on the Missouri River. It was a beautiful, if highly impractical, site for a town.

Meanwhile, back in Philadelphia city planners were mapping out a grand new city, undeterred by their total ignorance of the actual terrain. On paper, Hermann was flat, with spacious market squares and sweeping boulevards. Thinking big, they made their city's main street 10 feet wider than Philadelphia's.

When the first 17 settlers stepped off the last steamboat of the season into what one writer described as "a howling wilderness," their starry-eyed idealism died on the spot. Some were furious to discover that the Hermann lots they had purchased back in Philadelphia were what today's residents jokingly refer to as "vertical acreage.” The fact that the town survived at all is a testament to German determination and hard work.

Making the best of a bad situation, the Germans took their cue from Mother Nature and planted vineyards on the rocky hillsides, where wild grapevines grew with tangled abandonment. A decade later, steamboats brought St. Louis visitors to Hermann's first Weinfest, where they enjoyed more than their share of sweet Catawba wine and marveled at the grapevine-covered hills.

By the turn of the century, Hermann's winemakers had become wildly successful. Stone Hill Winery had grown to be the second largest winery in the country and was winning gold medals at World's Fair competitions around the globe. The town's numerous vintners were producing an incredible three million gallons of wine a year. In its glory days, Hermann was a rollicking river port with a tavern on every corner and the largest general store between St. Louis and Kansas City.

The party ended with the one-two knockout punch of anti-German sentiment provoked by World War I and the Volstead Act of 1919. Prohibition sent Hermann reeling into the Great Depression a full decade before the rest of the country. The only silver lining was that the economic ruin put the town into a time warp-there was simply no money to modernize the old buildings.

Today Hermann's Old-World charm attracts visitors in search of the quiet pleasures of an earlier era. Much of downtown is a historic district where brick homes from the 1800's hug the sidewalk in the traditional German style. More than 150 buildings are on the National Register of Historic Places.

Idle for nearly 50 years after Prohibition, Hermann's wineries are once again the main tourist attraction. The current eleven wineries in and around Hermann account for more than a third of the state's total production.

Should you decide to stay closer to home, you'll want to get your Beer, Brats and Sauerkraut at Harter House Supermarket. Enjoy this glorious day!!

Monday, September 21, 2015

Pork Spare Ribs with Homemade BBQ Sauce



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Pork Spare Ribs are on Sale this week at Harter House stores in Springfield, MO for $2.99 lb.(July 15 - 21, 2015)
These ribs are super tender, juicy and full of flavor. They are sweet and tangy with a hint of smokiness. You would never guess by tasting them that they are cooked in the oven. This rub and sauce is also delicious for BBQ chicken, just adjust the cooking time accordingly. 


First, let’s start with the spice rub:
1 teaspoon paprika
1 Teaspoon chili powder
1 Teaspoon garlic powder
1 teaspoon Kosher salt
2 teaspoon onion powder
3 cloves garlic, crushed
2 teaspoons liquid smoke (mesquite flavor)
Simply mix all of these ingredients together in a bowl to make a paste.  It should look like this:


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Place your ribs in a large casserole dish. Massage the spices all over both sides. If you want them to taste really smokey you could brush some liquid smoke onto your ribs before applying the spices.

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Now at this point I usually cover my ribs with foil and let them sit in the fridge for a few hours. If you don’t have time for that, don’t worry, I have done it last minute before and they still come out yummy.

When you are ready to cook the ribs, preheat your oven to 350. Pour a cup of liquid into your casserole dish with your ribs. Normally I use white wine, but I was out so I used Marsala cooking wine. You have a lot of different options on what you can use for this, your favorite beer, apple juice, etc. I also add just a small splash of liquid smoke to it as well. Now cover those babies with some foil and pop them in the oven! (make sure the side with the most meat is facing down) Bake them for 2 to 2 ½ hours.
While your ribs are cooking you will want to make the BBQ sauce:
3/4 cup ketchup
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon liquid smoke


Mix everything together with a whisk in a small saucepan. Simmer for about 5 minutes, stirring occasionally. The sauce will be kind of thin, if you don’t like it that way there is an easy solution. Mix about 1-2 tsp. cornstarch in a small bowl with just enough cold water to dissolve it, then pour it into the sauce for the last minute of simmering. You can make it as thick as you would like that way. Never pour cornstarch directly into a sauce, unless you like lumpy sauce lol. If you would like a bit of a kick you can also add some red pepper flakes to taste.

Once your ribs are finished baking and your sauce is complete, take the foil off and brush your ribs with some of the BBQ sauce. Then flip them over onto a baking sheet lined with aluminum foil. This part can get tricky because they are so tender. You may want to have someone help you, or cut your rack of ribs in half to make it easier. The side of the ribs with the most meat should be facing up at this point.

Brush some of your BBQ sauce onto this side, then stick them back in the oven under the broiler (on high). Please do NOT walk away, you will need to check them literally every minute so you don’t burn them. I usually leave them in until the sauce starts bubbling, add more sauce, and put them back in again. I know this sounds like a lot of work but it only takes a few minutes. Again, keep checking them so you do not burn them. I take my ribs out when they start getting little charred spots, like as if they were cooked on the grill. That is it! Now you can have all of the yumminess of a summer BBQ in the middle of winter.

http://ashleyshomemadeadventures.files.wordpress.com/2012/01/img_8013.jpg?w=600&h=400

Yes those are purple mashed potatoes!  The reason these are purple is because I bought a bag of mixed potatoes and there were some blue ones in there.

If you plan on trying this please let me know, I would also love to hear your reviews if you do try it. I really hope you enjoy my recipe.  ~~Shelly