¾ cup Boenker Hill Vidal Blanc
4 tbsp super-fine sugar (find it in the baking aisle or make it)
1 ¼ cup heavy whipping cream
– In a medium mixing bowl, whisk the super fine sugar into the wine until completely dissolved.
– Slowly whisk the cream into the wine and sugar mixture until it begins to thicken, about 2-3 minutes.
– Pour the mixture into a freezer safe container.
– Freeze for 3-4 hours.
– Scoop and enjoy. Try topping with fresh fruit for a little extra refreshing goodness.
*Note: If you choose to use a sweeter white wine, decrease the amount of sugar added to taste.
If you’re craving seafood pasta, we’ve got the perfect dish for you! Try our Vidal Blanc wine shrimp linguine recipe. This simple, but delicious entrée is enhanced with the addition of Missouri white wine. We made this dish with a Vidal Blanc, but you could also use another crisp, dry white such as Seyval Blanc. It’s a quick meal to cook and is sure to become a favorite at the dinner table.
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This month at Boenker Hill we are celebrating Vidal Blanc, a crisp dry white wine with refreshing notes of herbal and grapefruit flavors that has a bright, clean and lingering finish.
Boenker Hill Vidal Blanc Shrimp Linguine Recipe
Time: Prep: 10 minutes | Cook: 15-20 minutes
Yield: 6-8 servings
16 oz Linguine (dry, uncooked)
4 tbsp Butter (unsalted)
2 tsp Garlic – minced
1 tsp Red pepper flakes
1 cup Missouri Vidal Blanc (dry white wine)
Bag (12oz) Raw shrimp – peeled and deveined
1 Pinch of salt and pepper to taste
1 Zest of lemon
¼ cup Fresh lemon juice
1 tbsp Fresh parsley (for garnish)
¼ cup Shredded parmesan cheese (for garnish)
Cook pasta according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside. Melt butter in a large skillet over medium heat until sizzling. Add minced garlic and red pepper flakes and sauté garlic for one minute before adding wine. Cook mixture for approximately one minute. Carefully add shrimp then season with salt, pepper, and lemon zest. Cook shrimp for 5-7 minutes until shrimp are pink. Remove skillet from heat and stir in fresh lemon juice. Add pasta and toss lightly to combine until pasta is well coated. Garnish each serving with fresh parsley and shredded parmesan cheese.
This recipe is full of flavor, but the leftovers also tastes great reheated the next day after the pasta absorbs more of the sauce.
Why do we call our live music nights “Starboard night on deck?”
Starboard is a nautical term and refers to the right-hand side, facing forward on a boat.
The Boenker’s were inspired to use the term Starboard to give love to the Navy and what it has meant to their family. Matthew Boenker’s father was in the Navy (Seabees) during WW II. Matthew always dreamed of also traveling the world and serving his country and he too joined the Navy in 1975.
The Navy is also special to the Boenker’s because that is where Matthew and his wife Jo Lynn met. She was a photographer during Vietnam and they got married in 1978. The Boenker’s have 5 children. Four are also serving our country with three in the Army and one in the Air Force.
“We wanted to use a nautical theme when we opened up our winery, because we love the Navy and all the opportunities it has given us,” says Matthew Boenker.
When we were naming our wines, we wanted to name our Norton dessert wine “Port and Starboard” which means nautically: left and right.
When we sent in our label to the TTB (formerly Alcohol Tobacco and Firearms (ATF)), we were rejected because it had the name Port on it as the fanciful name. The second time we sent it in we chose the name “Left of Starboard” and again it was rejected by the TTB. They were onto us, that Left of Starboard really means Port The third time we chose to just name it “Starboard” Norton dessert wine and that took!
We named our live music nights “Starboard Night on Deck” (or Right Night), since we also want our guests to have a great “right night” at the winery.
Stop by and see all of the spring updates we have made at Boenker Hill Vineyard and Winery: newly planted flowers, new landscaping, plus for our “Starboard Night on Deck” live music, we built a new stage. Check out our full list of bands here.
We are so excited to announce we have all of our permits and Boenker Hill Vineyard and Winery is open! Stop by and visit this weekend. We are open Friday and Saturday 10am – 8pm and Sunday’s Noon- 5pm. Check out our Visit us page to find out more!
Owner, Matthew and Jo Lynn Boenker are raising funds to save the centennial farm from being sold to a large corporation. The 34 acre farm was gifted to 17 grandchildren and 10 family members want to be bought out. This is our last attempt to save the farm which I believe is a worthwhile project; for St. Louis and the entire community and in the creation of jobs!
We have gone to 7 local and out of state banks to find this loan or come up with some type long range plan and was refused by all; similar to many small business. I then learned about Crowdfunding and felt this was my last hope asking individuals thru social media, for a donation and belief in our dream to create a place for weddings, parties and social events and to keep the farm in operation. Once it’s sold, it’s gone forever!
With the Good Lord’s help and strong belief of “His will be done”, we are humbly asking you to please donate any amount; $1.00, $5.00 anything will be much appreciated. The funds we receive will be shown on the website showing our success. This will be a Vineyard, Winery and Wedding Reception Center in St. Louis County, a place where all families are welcome now and in the future. This was a gift and we don’t want to lose it. If you are interested in donating, please click here.