Winuecation is no longer just a wine tasting and education class held the 3rd Tuesday of every month, with the opportunity to try 6 different wines from across the globe which are perfectly paired with 3 appetizers. Now, it’s also an informative podcast where listeners can get an in-depth look into not only Jennifer McDonald’s experiences as the founder and CEO of Jenny Dawn Cellars, but also the opening and inner workings of the first urban winery in Wichita, Kansas. Joined by her two employees Gabriela and Kale, Wineucation will explore the ups and downs of business, diversity, and the life of a wine lover. Be sure to listen every week on Spotify or Apple podcasts.
On this week’s episode of Wineucation, which you can listen to here, we discussed food pairings to go alongside Jenny Dawn Cellars wine, inspired by our event we held with Jillian’s Italian Grill on May 9, 2019. Below, you can find the recipes along with ingredients needed, as well as photos of the original food pairings from the event at Jillian's Italian Grill. These recipes are slightly different from the pictures so your finished meal will look different than the meals in the photos.
Garden Fresh Salad paired with Jenny Dawn Cellars Rosé. Recipe courtesy of From The Kitchens Of…
1 (7-ounce) package baby salad greens
2 cups croutons
1 (15-ounce can) cannellini beans, drained and rinsed
1 red pepper, halved, seeded and julienned
1 carrot, julienned
1/2 small cucumber, julienned
Salt and freshly ground black pepper
Citrus Vinaigrette ingredients
Zest and juice of 1/2 lemon
Zest and juice of 1/2 orange
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon ground coriander
1/3 cup extra-virgin olive oil
For the salad: Combine the salad greens, croutons, beans, red pepper, carrot, and cucumber in a large bowl. Season the salad with salt, and pepper, taste.
For the vinaigrette: Combine the zest and juice of both the lemon and orange, honey, mustard, and coriander in a large bowl and whisk together. Slowly drizzle in the olive oil while continuing to whisk. Season the vinaigrette with salt and pepper, to taste.
Add the vinaigrette to the salad and toss thoroughly to coat. Serve immediately.
Apple Juice-Brined Pork Chops with Smoked Gouda Cheese Grits paired with Jenny Dawn Cellars Pinot Noir. Recipe courtesy of Chef Tim Humphrey of Tiburon Tavern.
Pork Chop ingredients
1 cup apple juice
3 tablespoons kosher salt, plus additional for seasoning
1 tablespoon granulated sugar
2 10-ounce bone-in pork chops
Pinch of cracked black pepper
2 tablespoons bacon lardons
½ shallot, sliced thin
2 cups chopped mustard greens
1 tablespoon unsalted butter
Kosher salt, if desired
Smoked Gouda Cheese Grits ingredients
1 cup milk
1 cup Anson Mills organic white grits
2 tablespoons unsalted butter
¼ cup grated smoked gouda cheese
1 teaspoon granulated garlic
Pinch of kosher salt
In a medium-sized pot, bring 3 cups of water and the milk to a boil.
Reduce to a simmer and whisk in the grits.
Turn heat to low and stir occasionally.
Once the grits are cooked, about 30 minutes, whisk in the butter, cheese and garlic powder.
Taste, and add pinch of salt, if desired.
In a sauté pan, cook the bacon until crispy, then remove and set aside. Leave about a tablespoon of fat in the pan; drain the rest.
Return the pan to medium-high heat and cook the shallots until slightly tender, then add the mustard greens and cooked bacon.
Cook until the mustard greens wilt, about 5 minutes. Turn off the heat and add butter and salt to taste.
Pork Chop directions
Combine the apple juice, 2 cups of water, salt and sugar in a large bowl and pour over the pork chops. Cover and let marinate in the refrigerator overnight.
Remove the chops and pat dry with a paper towel.
Season each pork chop with salt and pepper.
Place the chops on a medium-hot grill; flip them after 4 minutes.
Remove after they’re cooked to your preference (8 minutes for medium). Let them cool for 2–3 minutes before serving.
Honey Butter Cake paired with Jenny Dawn Cellars Chardonnay. Recipe courtesy of Carrie Sellman of The Cake Blog
Honey Cream Cheese Frosting ingredients
12 ounces unsalted butter, room temperature
8 ounces cream cheese, softened
4 – 6 cups confectioners’ sugar
⅓ cup honey
Honey Butterscotch Glaze ingredients
Preheat oven to 350 degrees. Butter and lightly flour three 8″ round pans.
In medium bowl, whisk together the flour, baking powder and salt. Set aside.
In small bowl, mix together the buttermilk, honey and vanilla. Set aside.
In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until fluffy.
Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients. Mix until just combined, being careful not to over mix.
Divide batter evenly between the three 8″ round pans.
Bake for 30-35 minutes, until toothpick inserted into center comes out clean.
Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Honey Cream Cheese Frosting directions
In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
Gradually add confectioners’ sugar and continue to mix, scraping down sides of bowl as needed.
Add honey and mix until smooth.
Honey Butterscotch Glaze directions
Combine sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves and you have a liquid.
Continue to cook without stirring, swirling pan occasionally. Mixture will bubble and start to darken in color.
Once mixture is butterscotch brown, stir using a wooden spoon and remove from heat.
Carefully pour in the cream and stir until combined.
Add butter and stir until smooth. Add salt and stir once more.
Let sauce cool completely before using on the cake! This can be made in advance and stored in the refrigerator. Allow glaze to come to room temperature before using so that it pours easily.
Cake assembly directions
Place one layer of cake onto serving plate or cake stand and top with about one cup of honey cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake.
Crumb coat and frost cake with remaining frosting. Refrigerate for 20 minutes or until frosting is set.
Drizzle butterscotch glaze over the top with small drips overflowing the edge. Refrigerate for 20 minutes or until glaze is set. Sprinkle top with gold sanding sugar, if desired.
Wine is fantastic by itself, but a great glass of wine is always made better when properly paired with food. We hope you make these recipes to enjoy with friends and family, great conversations, and a glass of Jenny Dawn Cellars. Tag @JennyDawnCellars on instagram to show off how you Let Your Moment Begin!
We’ve bottled the art of timing.
From California to Kansas. In 2017, we started our brand by crafting wines from the finest growers in California. In 2019 and beyond, we are sourcing and growing our grapes locally in Kansas to make our wines at an urban winery.
From a rural vineyard to an urban winery. We are bringing the winemaking experience from a rural setting into the urban core of downtown Wichita. Jenny Dawn Cellars at Union Station is a place where your moments are minutes away. It is your reprieve from the business of busy-ness, and your time to bloom.
Jenny Dawn Cellars is inspired by the significance of rail transportation that Union Station provided to the Wichita community. The terminal building had its magnificent grand opening in 1914 and the elegance of the art nouveau architecture is timeless. Over a hundred years of moments were created within this space. We invite you to our winery at Union Station to be a part of future moments with us.
Jenny Dawn Cellars – Let your moment begin
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