1 cup milk 36 large freshly shucked oysters, liquor drained and reserved 1/2 cup olive oil 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm. In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34355,"Broiled Cod with Hoisin Glaze 1/3 cup hoisin sauce 2 tablespoons ketchup 5 teaspoons low-sodium soy sauce 2 teaspoons rice vinegar 1 1/2 teaspoons toasted sesame oil 1 small clove garlic, grated 1/2 teaspoon finely grated fresh ginger 4 6- to 8-ounce black cod fillets (or regular cod) White and black sesame seeds and thinly sliced scallions, for garnish Instructions: Whisk together the hoisin sauce, ketchup, soy sauce, vinegar, sesame oil, garlic and ginger in a large bowl. Add the cod and turn to coat. Cover and refrigerate 1 hour. Remove the fish from the refrigerator. Position a rack in the middle of the oven and preheat the broiler. Line a baking sheet with foil. Remove the fish from the marinade, reserving the marinade, and arrange on the pan (if the fillets are skin-on, arrange them skin-side down). Broil the fish 4 minutes. Brush with the reserved marinade, making sure to coat the top and sides. Rotate the pan 180 degrees and broil until the fish is charred in spots and flakes easily with a fork, 4 to 5 more minutes. Arrange the fillets on a platter. Sprinkle with sesame seeds and sliced scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34356,"Chipotle Chicken Guacamole Sub 1 French roll 1 tablespoon Guacamole, spicy 2 slices Boar's Head Chipotle Gouda 6 slices Boar's Head Chipotle Chicken 2 tablespoons Jalapeno slices 1/4 cup Pico de gallo, store bought Instructions: Slice the roll in half lengthwise. Lay roll on a clean, flat work surface. Spread guacamole evenly over both sides of the roll. Add the cheese first, followed by the chicken and jalapeno slices. Sprinkle pico de gallo over the top and crown sandwich with top of the roll. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 34357,"Cool Cucumber Soup Two 14 to 16 ounce English (seedless) cucumbers 1/2 clove garlic, minced 1 1/2 teaspoons kosher salt plus more to taste 1 small scallion, trimmed and chopped
2 cups buttermilk or 1 cup milk plus 1 cup sour cream 1 teaspoon minced fresh mint 1 teaspoon minced fresh dill 1 teaspoon minced flat-leaf parsley Large pinch cayenne pepper plus more to taste Freshly ground black pepper to taste Freshly squeezed lemon juice, to taste (optional) Instructions: Peel the cucumbers, trim the ends, cut in half lengthwise and scrape out the watery area where seeds would be. Coarsely chop. Crush the garlic and 1/4 teaspoon of the salt into a paste with the flat side of a chef's knife. Combine the cucumber, garlic, remaining salt, and the buttermilk in a blender and process until completely smooth. Add half of each of the herbs and the cayenne and pulse several times to combine. Transfer soup to a bowl, cover, and refrigerate for 1 hour or until thoroughly chilled. Before serving, season with salt, pepper, and lemon if desired. Divide among 4 soup bowls and sprinkle with the remaining herbs. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 34358,"Pork Dumplings 1 cup low-sodium soy sauce 2 1/2 tablespoons Sriracha sauce Juice of 3 lemons 1 tablespoon minced garlic 2 teaspoons minced ginger 2 teaspoons sesame oil 1 small bunch scallions, white and green parts, chopped 12 ounces ground pork 3 tablespoons hoisin sauce 2 teaspoons low-sodium soy sauce 1 teaspoon Chinese five-spice powder 1 egg 1 package round dumpling wrappers 1 tablespoon vegetable or peanut oil, for frying Instructions: For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve. For the pork dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not saute them). Remove from the heat and allow to cool 1 minute. Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl. Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out. Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes. Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings. Cook's Note: This recipe makes a lot of dumplings; just keep extra in your freezer for a late night snack! ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvedre)]" 34359,"Stovetop Smoked Brisket on Garlic Buns 1 4-5 pound boneless whole beef brisket 6 cloves garlic finely minced 1 bunch parsley, chopped 1 tablespoon cumin 1/4 cup olive oil salt and freshly ground black pepper
salt and freshly ground black pepper 8-12 packaged Kaiser rolls or other crusty sandwich 3 tablespoons butter 1 large clove garlic, chopped or sprinkled garlic powder can be substituted. finishing salt (optional) Instructions: BRISKET: Mix garlic, parsley, 1 tablespoon cumin, 1/4 cup olive oil together in a small bowl. Rub the mixture all over the brisket to coat and then sprinkle brisket on all sides with salt and pepper.
Prepare smoker by placing 2 tablespoons wood chips into pan bottom, then spray drip tray and grill rack with non-stick spray. Wrap drip tray in foil and place pan on top of chips. Put grill rack in next, place brisket on top. Put on lid, leaving open a crack and place smoker on med. Heat. When whips of smoke starts to escape, close smoker and smoke brisket for 1 hour.
Preheat oven to 350 degrees F. Place brisket in pan in oven for additional hour. Remove from oven and let rest. Slice thinly and serve on garlic buns. GARLIC BUNS: Split buns (if not already split) and place cut side up on cookie sheet. In small pan or microwave, melt butter and add garlic. Brush garlic butter on cut sides of buns. Set aside until just before serving. When ready to serve, preheat oven broiler and broil buns until lightly toasted. Remove from oven, sprinkle lightly with finishing salt. Serve with brisket.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34360,"Basic Italian Bread 2 cups water, lukewarm 1 3/4 ounces cake yeast (1/3 cup) 5 3/4 cups bread flour 1 tablespoon dark brown sugar 2 tablespoons extra-virgin olive oil 1 tablespoon salt 1 egg white, lightly beaten 2 tablespoons sesame seeds Instructions: Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed. Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends. Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone. Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle. Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34361,"Marylou's Stuffed Peppers 2 ounces fresh basil leaves, finely chopped 12 medium organic green bell peppers 1 large Spanish onion, minced 3 tablespoons extra-virgin olive oil 2 tablespoons minced fresh garlic One 28-ounce can San Marzano tomatoes, pureed 3 pounds ground turkey (thighs and legs) 1 cup basmati rice
1/4 cup ketchup 1 1/2 tablespoons finely chopped fresh sage 1 1/2 tablespoons sea salt 1 tablespoon freshly ground black pepper 3 large eggs, slightly beaten 1 bunch curly parsley, washed and finely chopped Instructions: Preheat the oven to 375 degrees F. Wash, cut and remove the tops, seeds and pith from the peppers. Place in a nonreactive baking pan with a lid (stainless steel, cast iron or enamel coated). Saute the onions in the olive oil in a skillet over medium heat until very soft and transparent. Add the garlic and cook for 1 minute more. Allow to cool in the refrigerator. Mix 3/4 cup tomato puree with the ground turkey, rice, basil, ketchup, sage, salt, pepper, eggs and parsley. Fill the peppers, leaving 1/2-inch space at the top. Add the remaining tomato puree. Cover the pan and bake the peppers until the rice is completely tender, 2 to 2 1/2 hours. Serve and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34362,"Bananas Foster 2 tablespoons unsalted butter 3 tablespoons dark brown sugar 1/4 teaspoon ground cinnamon Pinch kosher salt 2 large bananas, peeled and halved lengthwise 2 ounces dark or light rum Zest of 1/2 orange Vanilla bean ice cream, for serving Instructions: Prepare a grill for medium-high heat. Heat a cast-iron skillet over direct heat. Melt the butter until it begins to brown, then stir in the sugar and cinnamon until the sugar melts. Stir in the salt. Add the bananas in an even layer and cook, turning the bananas once to coat in the sauce, until lightly browned, 1 to 2 minutes per side. Remove the skillet from the heat and add the rum. Light the sauce with a lighter and allow it to flame. Once the flames have extinguished, baste the bananas with the sauce. Add the orange zest. Serve warm over vanilla ice cream. (Alternatively, you can cook the bananas over medium-high heat on a stovetop.) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34363,"Duck Confit Sliders Duck fat, enough to cover legs
3 tablespoons coarse salt
3 tablespoons light brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon smoked paprika
Four 8 ounce each duck legs, trimmings reserved
1/2 teaspoon black peppercorns
1/4 teaspoon whole coriander seeds
Cranberry Jam, recipe follows 12 Hawaiian bread slider rolls, such as Kings
Fennel and Celery Root Slaw, recipefollows Fennel and Celery Root Slaw, recipe follows Butternut Squash Chips, for serving, recipe follows 1 1/2 tablespoons canola oil
1 small red onion, julienned
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1 1/4 cups cranberry juice cocktail
3/4 cup dried cranberries
2 tablespoons red wine vinegar
Juice of 1/2 a lemon 3/4 cup mayonnaise
1/2 cup sour cream
1 1/2 tablespoons apple cider vinegar
3 teaspoons granulated sugar
1 1/2 teaspoons Dijon mustard
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1 1/2 cups julienned celeriac (about 1 small celery root, peeled)
1/2 cup peeled and grated carrots
1 Granny Smith apple, cut into 1/8- by 1 1/2-inch matchsticks
1/2 small bulb fennel, julienned and fronds reserved
1/2 small bulb fennel, julienned and fronds reserved 1 tablespoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon light brown sugar
1/8 teaspoon ground black pepper
Pinch cayenne
2 small butternut squash, peeled
Melted duck fat, for frying (or canola oil)
Instructions: Add the duck fat to a heavy pot and allow it to melt over low heat. Mix the salt, brown sugar, cinnamon, cumin and paprika in a small mixing bowl. Pat the duck legs with paper towels and sprinkle all sides generously with the spice mix. Refrigerate, uncovered, for 15 minutes. Remove and place the legs skin-side up in the duck fat, making sure they're completely submerged. Add the peppercorns and coriander seeds. Using an instant-read thermometer, bring the duck fat to a lazy simmer, 165 to 175 degrees F. Gently confit the legs in the simmering fat until the duck is fork tender, about 2 1/2 hours. Remove and cool. Meanwhile, add the reserved duck trimmings to a pan and cook to render the fat over low heat. Place onto a paper-towel-lined plate and reserve until serving. Using a sharp knife, remove the skin from the legs. Using two forks, shred the confit following the grain of the protein. Mix with 1/4 cup of the confit fat. Set a flat top griddle over high heat. Sear the skin on both sides to make a crunchy, cracklin'-style texture, about 7 minutes total. Finely julienne and set aside. Add the confit to the griddle in batches and crisp until golden brown, 2 to 3 minutes. To assemble, spread Cranberry Jam onto the tops and bottoms of each bun. Build sliders with 2 ounces (about 1/4 cup) of confit, then a layer of crispy skin. Top with 2 tablespoons Fennel and Celery Root Slaw. Replace the top bun. Serve immediately with Butternut Squash Chips. In a medium saucepot, bring the oil to medium heat. When the oil begins to shimmer, add the onions, season with some salt and pepper and brown for 5 to 7 minutes. Deglaze with the cranberry juice and stir to scrape up any browned bits. Add the cranberries and red wine vinegar. Simmer to completely soften the cranberries and until the jam is thickened and glossy, about 12 minutes. Remove from the heat and stir in lemon juice to taste. Season again with salt and pepper as desired. Transfer to a serving dish and serve warm. Can be made ahead and refrigerated in an airtight container for up to a week. In a large mixing bowl, briskly whisk the mayonnaise, sour cream, vinegar, dugar, mustard and salt and pepper to taste until smooth. Toss the celery root, carrots, apples, fennel and 2 tablespoons of the reserved fennel fronds into the dressing to coat evenly. Cover with plastic and refrigerate for 30 minutes to allow the flavors to fully integrate. Remove and toss again. Serve garnished with a few more fennel fronds. In a small mixing bowl, thoroughly combine the salt, garlic powder, paprika, brown sugar, black pepper and cayenne. Set aside. Using a sharp knife, cut the tubular top portion away from the globe-shaped bottoms of both squash. Using the knife or a mandoline, shave the tops into chips. Submerge the chips in a deep container with ice water for 10 minutes (this removes any extra starch and makes the chips crispy). Strain the chips and pat dry. Meanwhile, using an instant-read thermometer, bring 3 inches of duck fat to 325 degrees F in a heavy gauge Dutch oven over medium heat. Working in batches, fry the chips until they are golden and crispy, 5 to 7 minutes. Transfer with a fine mesh strainer to a paper-towel-lined dish. Season immediately with a sprinkle of spice mix. Repeat until all chips are fried. Transfer to a large bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34364,"Spiced Lamb Chops with Cauliflower 12 lamb rib chops (about 3/4 inch thick; 2 1/2 pounds total) Kosher salt and freshly ground pepper 2 tablespoons garam masala 1 1/2 teaspoons ground coriander 1/2 teaspoon grated lemon zest, plus 1 tablespoon lemon juice 1/4 cup extra-virgin olive oil 1 red onion, thinly sliced 5 cups cauliflower florets (from 1 medium head cauliflower) 1/2 cup frozen peas 1/4 cup fresh mint, roughly chopped Cilantro chutney, for serving Instructions: Generously season the lamb chops on both sides with salt and pepper. Combine the garam masala, coriander and lemon zest in a small bowl. Rub the spice mixture all over the lamb chops. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add 6 lamb chops and cook until deep golden brown, about 4 minutes per side for medium doneness. Remove to a plate and tent with foil. Cook the remaining lamb chops. Discard the oil and wipe the skillet clean. Add the remaining 2 tablespoons olive oil and heat over medium heat. Add the red onion and cook until softened, about 4 minutes. Add the cauliflower, 1/4 cup water and a pinch of salt. Cover and cook until the cauliflower is crisp-tender, about 4 minutes. Add the frozen peas and cook until warmed through, 1 to 2 minutes. Remove from the heat and add the lemon juice and mint. Divide the lamb chops and cauliflower mixture among plates. Serve with a dollop of cilantro chutney. ","[Syrah, Malbec, Tempranillo, Garnacha]" 34365,"Buffalo Chicken Wellington One 17.3-ounce box frozen puff pastry (2 sheets), thawed 1/3 cup hot sauce, plus more for serving 5 tablespoons unsalted butter, melted 6 cooked breaded chicken cutlets (about 1 1/4 pounds) One 4-ounce container crumbled blue cheese 1 pound part-skim mozzarella, cut into 8 slices 1 large egg, beaten
Ranch dressing, for serving
Carrot and celery sticks, for serving Instructions: Preheat the oven to 425 degrees F. Cut a piece of parchment to fit a rimmed baking sheet. Place 1 sheet of puff pastry on the parchment, then top with the second sheet of puff pastry. Roll the 2 layers to one 17-by-13-inch rectangle. Combine the hot sauce and butter in a small bowl and brush both sides of the chicken cutlets with the sauce. Set aside. Brush the puff pastry with the remaining sauce, leaving a 1-inch border along one long side and the 2 short sides. Sprinkle the blue cheese over the sauce. Top with 4 of the mozzarella slices, shingling them if necessary to fit. Top with 3 of the cutlets. Repeat with the remaining 4 slices of mozzarella and 3 cutlets. Brush the 3 empty borders of puff pastry with the beaten egg. Fold over the long side without the egg wash, followed by the 2 short sides, then the other long side. Turn the Wellington over so it is seam-side down. Brush with the remaining egg and cut three 3-inch-long vents with a sharp knife on top.
Transfer the Wellington and parchment to the baking sheet and bake until crisp and deep golden brown, 45 to 50 minutes. Serve with ranch dressing, carrot and celery sticks, and more hot sauce. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]

" 34366,"Almond Cake with Fig Filling and Maple Buttercream 1/2 cup unsalted butter 1/4 cup shortening 4 large eggs 2 cups superfine sugar 2 3/4 cups cake flour 3/4 cup almond flour 1/2 teaspoon salt 1 tablespoon baking powder 1 cup warm milk Fig Filling, recipe follows Maple Buttercream, recipe follows 1/2 cup sliced almonds, toasted 10 ripened black figs 3/4 cup sugar 1/2 cup honey 3 tablespoons cornstarch 1 teaspoon vanilla extract 1/2 cup unsalted butter 7 cups powdered sugar, divided 3/4 cup non-dairy whipping cream 1 tablespoon maple extract Instructions: Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners. In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds. Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds. Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving. In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34367,"Basil Gimlet 7 organic basil leaves 1/2 ounce simple syrup 3/4 ounce fresh lime juice 1 1/2 ounces gin, such as 209 Gin Instructions: Place 6 of the basil leaves in the palm of your hand and clap. Place the leaves in the base of a cocktail shaker and add the simple syrup and lime juice. Pummel the basil leaves with a muddler to release the oils. Add the gin to the shaker along with ice. Put the top on the cocktail shaker and shake. Using a strainer, pour the mixture into a glass.
Place the remaining basil leaf in your hand and clap. Garnish the cocktail with the basil leaf and serve. ","[Gin, Campari, Aperol]" 34368,"Smothered Potato Tot Nachos One 28-ounce bag frozen potato tots 2 tablespoons taco seasoning 1 1/2 cups Perfect Cheese Sauce, recipe follows 1 cup diced tomatoes 1/4 cup pickled sliced jalapenos 1/4 cup thinly sliced scallions 2 tablespoons fresh cilantro leaves 1/2 avocado, diced 1/2 cup shredded lettuce, optional 1/4 cup crumbled cooked bacon, optional 3 tablespoons unsalted butter 1/4 cup all-purpose flour 1 tablespoon taco seasoning 3 cups milk, heated 4 ounces cream cheese, softened 2 cups grated sharp Cheddar 1/2 cup grated Parmesan Instructions: Arrange the potato tots in a single layer on a baking sheet. Sprinkle with the taco seasoning. Bake according to package instructions. Let cool on the baking sheet for 5 minutes. Transfer the potato tots to a large platter, stacking them no more than two high. Pour the Perfect Cheese Sauce over the tots. Garnish with the tomatoes, jalapenos, scallions, cilantro and avocado. Sprinkle with the lettuce and bacon, if using. Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more. Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese. Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 34369,"Fried Chocolate Bananas 3/4 cup melted semi-sweet chocolate 12 large wonton wrappers 12 (3-inch) pieces of whole bananas 2 tablespoons butter, melted Oil for frying Shaker of powdered sugar 6 scoops vanilla ice cream 1 1/2 cups chocolate sauce, warm Instructions: Preheat the fryer. Spread 1 tablespoon of the melted chocolate over each wonton, leaving a 1/2 inch border. Place the banana on the bottom edge of each wonton. Lightly wet the edges of each wonton with the butter. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wonton securely, pressing to close. Fry until the bananas are golden, about 3 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Sprinkle with the powdered sugar. To serve, place a scoop of the ice cream in the center of each shallow bowl. Lay two of the fried bananas next to each scoop of ice cream. Drizzle with the chocolate sauce. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 34370,"Couscous 1 box instant couscous 1 cup green coriander, roughly chopped 1 cup dried apricots, diced 1 cup scallions, diced Instructions: Follow directions on box for preparation of couscous. Add all other ingredients. ","[Chenin Blanc, Sauvignon Blanc, Gruner Veltliner]" 34371,"Asian Braised Pork Shoulder Extra-virgin olive oil One 3-pound pork shoulder, cut into 4 to 5 pieces Kosher salt 5 cloves garlic, smashed and finely chopped One 2-inch piece ginger, peeled and grated 1/2 cup soy sauce 1/2 cup rice wine vinegar 3 to 4 cups chicken stock 1 cup oyster sauce 1/2 cup brown sugar 1/4 cup sambal oelek 3 star anise Zest and juice of 1 orange, zest removed in wide strips with a peeler Instructions: Preheat the oven to 300 degrees F.
Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
Serve the pork draped with the sauce. ","[Chardonnay, Pinot Grigio, Gewrztraminer, Riesling]" 34372,"Garlic Chip Mixed Greens 1/4 cup extra-virgin olive oil 2 large cloves garlic, peeled and thinly sliced 2 cups chopped dandelion tops 1 head escarole, chopped 2 cups farm spinach (sold in small bundles) Kosher salt and freshly ground black pepper Grated fresh nutmeg, to taste 1/2 lemon, juiced Instructions: In a cold skillet add the extra-virgin olive oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve. Turn the heat up a bit and add the dandelion and escarole. Cook until wilted, about 3 to 4 minutes. Add the spinach and season with salt, pepper and nutmeg, to taste. Saute until tender, about 2 minutes more. Douse with lemon juice, transfer to a serving bowl and serve with the garlic chips on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34373,"Grilled Skirt Steak Hash with Roasted Red Pepper Hollandaise 2 tablespoons freshly ground black pepper 2 teaspoons brown sugar
2 teaspoons kosher salt
2 teaspoons ancho cl powder
2 teaspoons granulated garlic
1 teaspoon instant espresso powder
1 teaspoon ground oregano
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/2 pound asparagus, tough ends trimmed
1 tablespoon extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground black pepper 1 piece trimmed skirt steak, about 1 1/2 pounds
1/4 cup extra-virgin olive oil 1/2 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 small red onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
Roasted Red Pepper Hollandaise, recipe follows Chopped scallions, for garnish
Sliced avocado, for garnish
Smoked paprika, for sprinkling (optional)
2 red peppers 3 large egg yolks
1 tablespoon lemon juice, plus more for seasoning if desired 1/2 teaspoon kosher salt, plus more for seasoning if desired 1/2 teaspoon smoked paprika Pinch cayenne pepper, plus more for seasoning if desired 10 tablespoons unsalted butter, melted
Instructions: For the dry rub: Combine the black pepper, brown sugar, salt, ancho cl powder, granulated garlic, instant espresso powder, ground oregano, onion powder and dry mustard powder in a small bowl and stir to combine thoroughly. Toss the asparagus with the olive oil, salt, and pepper. Press the dry rub into the steak and rub liberally on both sides. Preheat an oiled grill to medium-high heat. Cook the steak on one side until seared, about 8 minutes, then flip over. Add the asparagus to the grill. Cook the asparagus and steak until the asparagus is tender, about 10 minutes, and the steak reaches an internal temperature of 135 degrees F. Tent the steak with foil and let rest for 10 minutes. Slice thinly against the grain. For the hash: Heat a 12 inch cast iron skillet (or heavy, large pan) to medium heat. Add 1/4 cup olive oil, then add the diced potatoes. Season with salt and pepper and let the potatoes cook on all sides. When the potatoes are about 3/4 of the way done and just starting to brown on all sides, add the onion and green and red bell peppers. Cook until the vegetables are cooked and caramelized, 5 to 7 minutes. Stir in the garlic and saute for another 30 seconds. Taste for seasoning. To serve: Cut the asparagus into 1-inch pieces and toss with the potato mixture. Plate the hash with the sliced steak on top, drizzle with the roasted red pepper hollandaise and garnish with the chopped scallions and sliced avocado. Dust with smoked paprika if desired. Over a stovetop gas flame, or under a broiler, char the red peppers on all sides. Place the peppers in a bowl and cover tightly with plastic wrap. Let rest 10 minutes. Remove the plastic wrap and peel or rub the skin off each pepper. Discard the stems and seeds from the peppers. Add the egg yolks, lemon juice, salt, paprika and cayenne to a blender. Blend the yolk mixture at medium speed until it lightens in color, about 25 seconds. Lower the speed and slowly begin to drizzle in the melted butter. Add in the charred peppers and blend until the mixture is smooth and homogenous. Season with more salt, cayenne pepper, or lemon juice if desired. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 34374,"Slow Roasted Fried Chicken 1 cup all-purpose flour 1 teaspoon Cajun spice 1 teaspoon kosher salt 1 whole chicken, cut into 8 pieces 1 tablespoon kosher salt 1 teaspoon ground black pepper 8 1/2 cups vegetable oil Instructions: Preheat the oven to 175 degrees F. For the seasoned flour: In a bowl, mix the flour, Cajun spice and salt together well. For the chicken: Toss the chicken with the salt, pepper and 1/2 cup vegetable oil and place on parchment paper on a baking sheet. Slow cook in the oven until the internal temperature on an instant-read meat thermometer reaches 165 degrees F, about 2 hours (do not let the thermometer touch the bone). Then remove the chicken and cool. Heat a deep-fryer with the remaining 8 cups oil to 400 degrees F. Toss the cooled chicken with the seasoned flour and flash-fry, in batches if needed, in the fryer, cooking until the skin crisps, 3 to 4 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 34375,"Chicken Taco Pacos Nonstick cooking spray 1 1/2 cups shredded or roughly chopped cooked chicken 3/4 cup shredded Monterey Jack cheese 1 1/2 teaspoons granulated garlic 1 1/2 teaspoons onion powder 1 teaspoon chili powder
1/2 teaspoon plus 1 pinch ground cumin
1/2 teaspoon paprika
1 medium tomato, finely diced 1 cup refried pinto beans, mashed
1 tablespoon bacon fat, optional 1 egg 1 1/2 pounds store-bought or homemade Pizza Dough, recipe follows 1 1/4 cups warm water (110 to 115 degrees F) 2 teaspoons sugar
One 1/4-ounce package rapid rise yeast
3 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon olive oil, plus more for drizzling 1 1/2 teaspoons salt Instructions: Place a rack in the center of the oven and preheat to 350 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside. In a medium bowl, stir to combine the chicken with the cheese, 1 teaspoon of the granulated garlic, 1 teaspoon of the onion powder, the chili powder, 1/2 teaspoon of the cumin, the paprika and the diced tomatoes. Set aside. In another medium bowl, stir to combine the refried beans with the bacon fat if using. Add in the remaining 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder and 1 pinch cumin. Set aside. Divide the dough into 12 equal pieces and roll or pat the dough into 6-inch circles, about 1/4-inch thick. Fit a piece of dough into a cup in the muffin tin and press it into the bottom and sides. There should be about a 1-inch overhang around the edge of each well. Repeat for the remaining pieces of dough. In a small bowl, beat the egg with 1 tablespoon water. Place 1 tablespoon of refried beans in the center of each dough cup and top with about 1 tablespoon of the chicken mixture. Fold the dough up around filling and pinch to close. Brush the tops with the egg wash. Bake until the crust is puffed, golden and crisp, 30 minutes. Transfer to a wire rack to cool for 10 minutes, then serve. In a large bowl, combine the water, sugar and yeast. Set the mixture aside until it starts to become foamy, 5 to 8 minutes. Stir in the flour, oil and salt and mix until a dough forms. Turn out the dough onto a lightly floured work surface and knead for about 5 minutes. Place the dough in a lightly oiled bowl, cover and set aside to proof in a warm, draft-free place for 30 to 45 minutes. ","[Syrah, Tempranillo, Garnacha, Barbera]" 34376,"Fuentes Family Lasagna 24 small Beef Chorizo Patties, recipe follows Prepared tomato sauce Olive oil spray, plus 3 tablespoons olive oil 3 large eggplants, cut lengthwise, ends off, 1/2-inch thick Kosher salt and freshly ground black pepper 1 cup, cured Spanish chorizo diced and fried 1/2 cup pine nuts Bechamel Sauce, recipe follows 2 cups grated Manchego cheese 4 slices white sandwich bread, cubed and crusts removed 1/2 cup milk 1 1/2 pounds extra-lean ground beef 3 Spanish chorizo sausages, remove casing 4 large eggs, beaten 1/4 cup plain dry bread crumbs 1/4 cup freshly grated Parmigiano-Reggiano 1/4 cup freshly chopped flat-leaf parsley 1 teaspoon minced marjoram 3 garlic cloves, minced 1/4 cup olive oil 1 stick butter 1/2 cup and 2 tablespoons all-purpose flour 3 cups whole milk, room temperature 1/4 teaspoon ground nutmeg Instructions: Preheat broiler. Prepare beef patties and simmer in tomato sauce for about 10 minutes, set aside. Spray cookie sheet with olive oil. Salt and pepper unpeeled eggplant slices on both sides. Drizzle with olive oil. Layer them on cookie sheet and broil for 10 to 15 minutes on each side, and set aside. Drain the fried chorizo and set aside. Toast pine nuts in broiler for about 10 minutes. Cover bottom of baking dish with about 1 1/2 cups of Bechamel sauce. Add 1 layer of eggplant then top with beef patties and sauce. Sprinkle with grated Manchego cheese and toasted pine nuts. Repeat steps and finish with a layer of eggplant. Pour remaining Bechamel sauce on top and sprinkle with fried chorizo, remaining pine nuts and rest of Manchego cheese. Broil in middle of the oven for about 15 to 20 minutes or until golden brown. In a bowl, soak the bread in milk until saturated. Squeeze out the milk and place into a separate bowl along with ground beef, chorizo, eggs, bread crumbs, Parmigiano cheese, parsley, marjoram and garlic. Mix until combined. Knead until the mixture is firm enough to roll. Roll into small round patties, not too thick. In a large, nonstick skillet, heat the olive oil on high heat and add the patties. Fry about 2 minutes on each side. Transfer meat patties to a plate. Add patties to the tomato sauce and simmer for about 10 minutes. Melt the butter in a saucepan over medium heat. Add the flour and cook until smooth; stirring continuously, about 2 minutes. Slowly add the milk and whisk constantly. Once smooth, simmer until thickened, about 10 minutes. Add the nutmeg. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 34377,"Red Snapper in Squash Blossom Sauce 1 tablespoon butter 1/2 onion, sliced 1 garlic clove 5 leaves epazote 1 pound squash blossoms (using only the flower petals) 2 cups cream Salt and pepper 4 red snapper fillets (7 ounces each) 1 can huitlacoche 1 cup corn 16 squash blossoms Vegetable Oil Instructions: In a saucepan, add the butter, the onion, garlic and epazote and cook until the onion is transparent. Add the squash blossoms and cook until the flowers wilt. Place the flowers and the sauce in a blender, add the cream and salt and pepper. Blend well and return a sauce to the saucepan and warm up. Preheat the oven to 350 degrees F: Place the red snapper fillets on an oven tray. Add salt and pepper. Cook in the oven for 15 minutes or until opaque and firm. Garnish and side dish: In a saucepan, add the butter and melt. Add the huitlacoche, the corn.and salt and pepper, to taste. In another saucepan fry the squash blossoms in hot vegetable oil. Assembly: On a large plate, place 1/4 cup of the sauce, add the snapper on top and garnish with fried squash blossoms on top of the snapper fillet. Add a side of the corn and huitlacoche mixture. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 34378,"Indian Rice Pudding 1 cup cooked long grain or basmati rice 1 cup whole milk 1/2 cup heavy cream 3/4 cup coconut milk 2 ounces sugar, approximately 1/4 cup 1/4 teaspoon ground cardamom 1 1/2 ounces golden raisins, approximately 1/3 cup 1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup Instructions: In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes. Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Moscato]" 34379,"BLT Salad 1 pkg Fresh Express? 50/50 Mix? 5 strips bacon, cooked & crumbled 2 tomatoes, wedged 1 avocado, sliced 1/2 cup Cheddar cheese 1/2 cup croutons Your favorite creamy ranch dressing Instructions: Bacon, tomato, cilantro and Monterey Jack cheese add zest to our 50/50 Mix® Make the Salad: Place greens into a large salad bowl. Add bacon, tomato, & cheese. Drizzle desired amount of dressing & toss. Serve onto 4 individual dishes. Arrange avocados & croutons on top of each salad & serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34380,"Chicken with Tarragon Cream Sauce One 4- to 4 1/2-pound whole chicken 4 large fresh tarragon sprigs 2 tablespoons (1/4 stick) butter, room temperature 1/2 cup water Salt and pepper 1/2 cup dry vermouth or dry white wine 3/4 cup whipping cream 3 tablespoons chopped fresh tarragon 3 egg yolks Instructions: Preheat oven to 400 degrees. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 175 degrees and juices run clear when thigh is pierced, basting occasionally with juices from pan, about 1 hour. Transfer chicken to platter, cover with foil while making sauce. Transfer pan juices to medium saucepan. Freeze until fat rises to the top, about 10 minutes. Spoon off fat, discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Whisk egg yolks in a bowl. Temper the yolks with cream sauce. Return the yolk mixture to the rest of the sauce. Season sauce with salt and pepper. Serve with chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34381,"Avocado Corn Relish 3/4 cup olive oil 4 cups fresh corn kernels (5 to 6 ears) 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 2 avocados, peeled and seeded 4 poblano chiles, roasted, peeled and seeded (see Note) 4 scallions, white and light green parts only, thinly sliced on the diagonal 1/2 cup red wine vinegar Instructions: Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool. Cut the avocados, bell pepper and roasted poblanos into 1/4 inch dice. Add to the sauted corn along with the scallions, vinegar and remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to 1 day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 34382,"Chicken with Apple Cider Sauce 2 tablespoons vegetable oil 4 boneless, skinless chicken breast halves (about 1 pound) 2 teaspoons kosher salt Freshly ground black pepper 3 tablespoons unsalted butter 1 tablespoon apple cider vinegar 3/4 cup apple cider 1/2 cup low-sodium chicken broth 1 tablespoon fresh lemon juice 1 teaspoon fresh thyme leaves Instructions: Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest. Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 34383,"15-Minute Ginger-Chicken Rice Salad 2-inch piece ginger 1/3 cup extra-virgin olive oil 1/3 cup rice wine vinegar 3 tablespoons soy sauce 4 teaspoons toasted sesame oil Kosher salt and freshly ground black pepper 6 ounces shiitake mushrooms (about 4 cups), stems removed 2 scallions 1 cup frozen shelled edamame, thawed 4 cups store-bought pre-cooked or leftover brown rice 2 breasts from a rotisserie chicken 1 cup shredded carrots 5 ounces baby arugula Instructions: Peel the ginger and finely grate it in to a large mixing bowl. Whisk in the olive oil, vinegar, soy sauce and sesame oil. Season with some salt and pepper. Reserve 2 tablespoons of the dressing and set aside. Thinly slice the mushrooms and scallions, keeping the white and green parts of the scallions separate. Add the sliced mushrooms, scallion whites and the edamame to the dressing in the large mixing bowl. Stir to combine and then marinate at room temperature (the mushrooms will become more tender while they sit in the dressing) while you prepare the rest of the ingredients, stirring occasionally. Reserve the sliced scallion greens to use as garnish. Place the rice in a glass mixing bowl and break it up using a fork. Place a damp paper towel directly on top of the rice and place in the microwave; cook until just warmed through and softened, about 3 minutes. Meanwhile, remove the skin from the chicken and shred the meat in to large bite-size pieces, about 2 cups. Toss the chicken, warm rice and carrots with the mushrooms and edamame. Season with some salt and pepper. Toss the baby arugula and reserved dressing in a large mixing bowl. Season lightly with salt and pepper. Divide the arugula among 4 large plates and top each with 2 cups of the salad mixture. Garnish with the reserved scallion greens. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 34384,"Apple Martini with Sour Apple Hard Candy 1 part vodka 1 part sour apple Schnapps 1 part apple juice Sour apple hard candy, for garnish (recommended: Jolly Rancher) Apple peel curl, for garnish Instructions: Pour vodka, Schnapps and apple juice into a cocktail shaker with ice. Shake well and strain into a pitcher or a chilled martini glass. Drop a sour apple candy in each glass and garnish with a curl of apple peel. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 34385,"Beet and Burrata Salad 2 bunches baby beets, scrubbed and trimmed 2 tablespoons champagne vinegar
1/2 teaspoon kosher salt
4 sprigs fresh thyme 3 tablespoons olive oil 1 shallot, chopped
1/2 teaspoon kosher salt 1 tablespoon champagne vinegar
1 teaspoon Dijon mustard
One 5-ounce container baby arugula One 8-ounce container burrata cheese
1/4 cup toasted pine nuts
Instructions: For the beets: Preheat the oven to 375 degrees F. Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly. For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine. For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34386,"Frituras de Quinoa 2/3 cup raw quinoa 1 1/3 cups cold water 1/4 cup al all purpose flour 3 tablespoons grated Parmesan 3/4 teaspoons salt 1/8 teaspoons ground white pepper 4 green onions, white and light green parts only, finely chopped 1/2 bunch flat leaf parsley, leaves only, finely chopped 1 large egg, lightly beaten 1 large egg yolk 3/4 cup vegetable oil Lemon wedges, for serving Instructions: Rinse the quinoa in a strainer under cold running water and drain well. Heat a heavy saucepan over high heat and toast the quinoa for about 5 minutes, stirring constantly with a spatula and scraping the bottom of the pan so that the grains do not scorch. Transfer the quinoa to a large saucepan and add the water. Over medium high heat, bring the water to a boil, reduce the heat to low, cover, and cook for about 10 minutes, or until all the water has been absorbed. Remove from the heat and allow to cool. In a large bowl, combine the quinoa, flour, Parmesan, salt, and pepper. Mix thoroughly and add the green onions, parsley, egg, and egg yolk. Blend together thoroughly until the mixture has the consistency of a soft dough. In a large, heavy skillet, heat the oil over medium heat. Using 2 soup spoons, shape the mixture into egg shapes and drop them gently into the hot oil. Cook, turning over once the croquettes are firm and golden on the bottom, until all the croquettes are golden on all sides (about 1 minute total). Drain briefly on paper towels and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34387,"Artichoke Pesto on Ciabatta 1 (8-ounce) pack frozen artichoke hearts, thawed 1 cup fresh parsley leaves, packed down 1/2 cup chopped toasted walnuts 1 lemon, zested and juiced 2 cloves garlic 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 2/3 cup grated Parmesan (2 teaspoons per cube) 1 (12 to 16-inch) ciabatta loaf, cut into slices 1/4 cup extra-virgin olive oil, for drizzling Instructions: In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. Spoon the pesto into the cups of an ice cube tray. Tapping the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month. When ready to serve, thaw the pesto. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34388,"Mashed Potato Topped Green Bean Casserole 1 (4-oz) package Idahoan? Buttery Mashed Flavored Mashed Potatoes, prepared 1 10 3/4-oz can cream of mushroom soup 3/4 cup milk 1/8 tsp ground black pepper 2 cans green beans, drained, or two 9-oz packages frozen green beans, thawed 1 cup French's French Fried Onions, divided Instructions: Preheat oven to 350F. Mix soup and milk, then add pepper and green beans. Stir in cup French fried onions. Pour into a 1 1/2 quart casserole. Bake for 30 minutes or until hot. Remove from oven and stir casserole. Top with prepared mashed potatoes. Adjust oven to broil. Toast potatoes under broiler until lightly brown, about 2 minutes. Top with remaining French-fried onions and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 34389,"Guava Chipotle Ribs 10 pounds pork ribs, either baby back, Louisiana cut, or spare ribs 1 diced sweet yellow onion (Texas, Vidalia, Maui, etc) 2 tablespoons minced garlic 3 tablespoons olive oil 12 ounces beer 1/2 cup guava nectar 1/2 tablespoon hickory liquid smoke 1/4 cup crushed tomatoes 1 whole canned chipotle pepper, with 1 tablespoon adobo sauce from can 1/4 cup distilled white vinegar 1 tablespoon ground cumin 1/4 cup molasses 1/3 cup guava jelly, or 1/4 cup guava paste Salt and pepper Instructions: Preheat oven to 300 degrees F. Generously salt and pepper ribs. Lay out ribs in a single layer, in roasting pan. Cook ribs for 3 hours, turning once midway through cooking time. Remove from oven and cool slightly. Pour off any fat from bottom of pan. When meat is cool enough to handle cut slabs into individual ribs. While ribs are cooking, saute onion and garlic in olive oil in a large stockpot, until soft. Add remaining ingredients, except molasses and guava paste/jelly and bring to a boil. Reduce heat and simmer, stirring occasionally, reducing liquid by half, approximately 1 hour. Sauce should be thick, but still loose enough to pour. Add molasses and guava to sauce and continue reducing for 10 to 15 minutes until thick enough to coat the back of a spoon. If sauce becomes too thick, thin with extra guava nectar and/or beer. Season with salt and pepper. Coat ribs generously with sauce in roasting pan. Continue cooking ribs for 1 hour more, or until rib meat is soft and easily pulled from bone. Sauce will thicken and darken on ribs, so be sure to turn darker ribs over. Before serving, brush ribs with additional sauce and serve extra sauce on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34390,"Keang Chu-Chi Goong: Chu-Chi Shrimp 6 to 7 fresh red bird chiles or serrano chiles, 1/2 seeded, 1/2 not, and slivered 15 fresh mint leaves, sliced into thin strands 10 kaffir lime leaves, sliced into thin strands, or 1/4 cup finely chopped cilantro leaves 1 teaspoon sea salt 6 cloves garlic, minced 1 tablespoon minced cilantro roots and stems 1 dried New Mexico (or California) cl, softened in warm water and seeded 15 dried de arbol or Japones chiles, softened in warm water 1 tablespoon dried shrimp, softened in warm water and pureed (optional) 1/2 teaspoon Thai white peppercorns, dry roasted and ground 1/2 teaspoon caraway seeds, dry-roasted and ground 1 teaspoon minced galangal or 1 tablespoon minced fresh ginger 1 stalk lemongrass, green parts and hard outer layers removed, minced 1 teaspoon grated kaffir lime zest or 1 tablespoon grated regular lime zest 2 shallots, minced 1 tablespoon fresh grated coconut flakes 1 teaspoon fermented shrimp paste or 1 tablespoon red miso 1 1/2 pounds large shrimp, shelled and deveined Sea salt 2 cups vegetable oil 2 cups plus 2 tablespoons Fresh Unsweetened Coconut Cream, procedure follows 1/2 cup Chu-Chi cl Paste, recipe follows 2 tablespoons fish sauce (namm pla) 2 tablespoons palm sugar or light brown sugar Instructions: Massage the shrimp with a few pinches of sea salt and place in a colander in the sink to drain for 10 minutes. Rinse with cool water and dry thoroughly with paper towels. In a 12-inch skillet, heat the oil over high heat for 2 minutes to 325 degrees. (You can also test for readiness by dipping the tip of a wooden spoon into the oil; if bubbles form around it, the oil is ready for frying.) Deep-fry the shrimp until golden, 1 to 2 minutes. Remove with a slotted spoon and drain on a tray lined with paper towels. Cover lightly with more paper towels and set aside. In a 12-inch skillet, mix the 2 cups coconut cream with the cl paste and set over high heat. Cook, stirring to prevent the paste from burning, until the mixture begins to bubble, about 2 minutes. Lower the heat to medium-high and continue to cook, stirring occasionally, until the mixture thickens and the oil separates, releasing tiny bubbles the color of the cl paste, about 7 minutes. Add the fried shrimp, stirring to coat well, increase the heat to high, and season with the fish sauce and palm sugar. Cook, stirring well, for 1 to 2 minutes, then transfer to a serving platter. Garnish with the fresh cl slivers, mint leaf strands, and kaffir lime leaf strands. Using a mortar and pestle, pound the sea salt and garlic into a paste. One at a time, add the cilantro roots and stems, chiles, dried shrimp, if desired, the peppercorns, caraway seeds, galangal, lemongrass, lime zest, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into the paste. Add the grated coconut and mix well, then add the fermented shrimp paste and mix well. The cl paste can be stored in the refrigerator for at least 1 month. Yield: about 3/4 cup Fresh Unsweetened Coconut Cream and Milk: Fresh unsweetened coconut cream and milk are called for in many of these recipes. After peeling the dark skins off the chunks of white meat, cut the meat into 1 to 2-inch chunks and place them in a heavy-duty food processor fitted with the steel blade. (If the coconut meat has been frozen, thaw it completely before slicing and grinding.) Grind for 30 to 60 seconds. Pause to scrape down the sides of the processor bowl; then pulse and blend until the meat turn to pulp. Add 1 cup warm water and process for 30 seconds. Transfer the coconut meat and liquid to a large mixing bowl, preferably one with a spout for pouring. \Milk\ the coconut - that is, massage and squeeze the meat at least 89 times. This is a Thai ritual believed to produce a rich and creamy coconut milk. It works! Place a fine-mesh strainer, potato ricer, or bouillon strainer over another large mixing bowl. Pour the coconut cream and meat into the strainer, then press firmly to extract the liquid from the pulp. Refrigerate the liquid for at least 1 hour. The thick cream will coagulate on top, leaving the whey, or milk, in the bottom of the bowl. Skim off the thick cream into a resealable plastic bag or plastic container and refrigerate or freeze. Meanwhile, put the coconut pulp back into the first mixing bowl. Pour 3 cups of warm water over the pulp, and massage and squeeze the coconut meat another 89 times. Strain the liquid into another bowl, as before, and refrigerate the liquid for at least 1 hour, giving the thick cream time to rise to the top. Skim off the cream and combine with the thick cream extracted from the first milking. Pour the thin whey into a separate glass or plastic container and refrigerate until ready to use. Cooks Note: More cream that can be used as cooking oil can be extracted from the thin whey after the second milking. Boil the milk gently in a large saucepan for 5 to 7 minutes. When the cream rises to the surface, skim it off and use as cooking oil to stir-fry cl or spice pastes. Then thin milk can be used for a broth to cook and tenderize meat. ","[Pinot Noir, Sauvignon Blanc, Chianti, Grenache]" 34391,"Sunny's Tex-Mex Spoonbread 2 tablespoons unsalted butter 7 ounces Mexican chorizo, removed from casing and crumbled
1/2 cup chopped Vidalia or sweet onion
1 clove garlic, grated on a rasp or finely minced
2 cups milk 1 cup buttermilk
3/4 cup cornmeal, such as Indian Head 3 large eggs, beaten
1 cup shredded Cheddar 1 cup shredded mozzarella 3/4 cup corn kernels (fresh, canned or frozen)
1/2 cup canned chopped tomatoes and green chiles, such as Ro*Tel
2 scallions, finely chopped (white and green parts)
Instructions: Preheat the oven to 400 degrees F. For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes. For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits. In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine. Bake until the edges are golden brown and the center is set, 35 to 40 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 34392,"Blueberry Cornbread Panzanella 1 stick (1/2 cup) unsalted butter, melted 3 cups cornbread cubes (1-inch cubes), store-bought or homemade, recipe follows Kosher salt and freshly ground black pepper
1 cup fresh blueberries 1/2 cup champagne vinegar
2 tablespoons honey
Zest of 1 lemon plus juice of 1/2 lemon
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 ounces arugula 1 cup mixed cherry tomatoes, halved
1/4 cup fresh blueberries
2 ounces goat cheese, crumbled
1/2 cup fresh basil leaves, torn
1 cup yellow cornmeal 1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening
Instructions: For the cornbread croutons: Preheat the oven to 325 degrees F. Grease a baking sheet with 2 tablespoons of the butter. Gently arrange the cornbread cubes on the baking sheet and drizzle with the remaining butter. Season with salt and pepper. Don't toss the cornbread or it will crumble. Toast, gently turning halfway through, until golden brown, 16 to 18 minutes. Allow it to cool 5 to 7 minutes before moving to a serving platter. For the vinaigrette: Put the blueberries, champagne vinegar, honey and lemon zest and juice in a small saucepan over medium heat. Bring to a low simmer and cook until thickened slightly, about 5 minutes. Let cool slightly. Transfer the blueberry mixture to a blender and puree at low speed. Increase to medium and slowly drizzle in the oil, allowing it to emulsify. Season with salt and pepper. Pour into a pitcher or container. If making ahead, the vinaigrette can be made up to 48 hours in advance and refrigerated in an airtight container. Shake to emulsify if separated. For the salad: To assemble on a platter, layer half the arugula, half the croutons and half the tomatoes, then repeat with the remaining arugula, croutons and tomatoes. Top with the blueberries and goat cheese. Drizzle with the vinaigrette and top with the torn basil. Preheat the oven to 450 degrees F. Stir together the cornmeal, flour, baking powder and salt in a bowl. Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined. In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 34393,"Roast Chicken 6 to 7 pound chicken 1 large onion or lemon 2 cloves garlic, minced Salt and pepper Juice and oil of roasted chicken 1 cup canned chicken stock Salt and pepper Instructions: Preheat oven to 425 degrees F. Remove giblet bag from cavity. Rinse chicken and pat dry. Stuff the chicken cavity with peeled onion or split lemon. Rub skin with minced garlic, salt and pepper. Roast in oven for approximately 10 minutes per pound, until juices run clear. The temperature of chicken should reach approximately 160 degrees. Let chicken sit to allow juices to reabsorb. Carve and serve. Remove grease from the roasting pan using a large spoon, but leave brown bits and juices. On stove-top place pan over medium heat. Add chicken stock. Scrape up bits and bring to a simmer. Season and serve with carved chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 34394,"Dark Chocolate Walnut Raspberry Cookies 1 1/2 cups unbleached all purpose flour 1/3 cup powdered sugar 1 tablespoon cornstarch 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 10 pieces, cool room temperature 1/2 cup Diamond of California? finely chopped toasted walnuts 1/4 cup (about) raspberry jam 8 ounces dark, bittersweet or semisweet chocolate, melted 1 cup Diamond of California? coarsely chopped toasted walnuts Instructions: Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend. Add the butter and mix on low speed until dough forms. Stir in 1/2 cup finely diced walnuts. Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts. Wrap the log in waxed paper and refrigerate until firm, about 2 hours. (Can be prepared up to 4 days ahead.) Preheat the oven to 350F. Line 2 heavy large baking sheets with parchment. Using a long sharp knife, slice the dough into thin rounds. Arrange the rounds on prepared baking sheets, spacing evenly. Bake until golden brown, about 10 minutes. Spoon a teaspoon of jam onto half of the cookies. Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes. Remove the cookies from the oven. Place a plain cookie atop cookies with jam, forming a sandwich. Cool completely. Arrange cookies on the parchment-lined baking sheets. Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern. Immediately sprinkle the cookies with remaining coarsely chopped nuts. Chill until chocolate sets. Store the cookies in an airtight tin up to 3 days. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 34395,"Cherry Tomato Salad with Buttermilk Basil Dressing 6 cups red and yellow cherry tomatoes, some halved Salt and freshly ground black pepper 2/3 cup buttermilk 1/4 cup sour cream 3 tablespoons finely chiffonade fresh basil leaves 1 shallot, minced 2 garlic cloves, minced Instructions: Add the cherry tomatoes to a large serving bowl. Season with salt and pepper, to taste, and toss. In another bowl, whisk together the buttermilk, sour cream, basil, shallots, and garlic. Season with pepper, to taste. Drizzle dressing over tomatoes and toss. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34396,"Fruitcake Parfaits 1 loaf fruitcake (about 1 1/4 pounds) 2 cups frozen blueberries, thawed 4 cups plain yogurt Instructions: Make the fruitcake granola: Preheat the oven to 275. Crumble the cake into pea-size pieces with your hands. Chop up any large chunks of fruit or nuts. Scatter the pieces on a baking sheet and bake until golden brown and dry, 35 to 55 minutes, depending on the kind of fruitcake. Cool completely. (Leftover granola will keep in an airtight container for up to 1 week.) Make the parfaits: Warm the blueberries in a small saucepan over medium heat, about 5 minutes. Strain, reserving the berries and juice separately. Return the juice to the pan and boil until reduced by half, about 4 minutes. Cool completely. Divide the blueberry sauce among 4 tall parfait glasses. Add 1 cup yogurt to each and gently swirl. Top the parfaits with the fruitcake granola and blueberries. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 34397,"Stuffed Roasted Eggplant Rolls (Greece) 1 eggplant, cut into 1/4-inch thick rounds Extra-virgin olive oil 1 large red onion, cut into 1/2-inch dice Kosher salt 3/4 cup feta cheese, crumbled 1 cup plain bread crumbs 1/2 cup grated kasseri 1 lemon, zested 2 tablespoons freshly chopped oregano leaves Pinch crushed red pepper flakes 1 clove garlic, smashed 1/2 cup Greek yogurt 2 tablespoons chiffonade fresh mint leaves Instructions: Preheat the oven to 375 degrees F. Arrange the eggplant slices in 1 layer onto a baking sheet. Drizzle with olive oil and roast until they are soft and pliable, about 15 to 20 minutes, turning them half way through the cooking time. Reserve the 4 largest rounds and finely chop the remaining eggplant. Heat a large skillet over medium-high heat. When hot, add the onions and season with salt. Cook until soft, about 5 minutes. Put the cooked onion and chopped eggplant in a large bowl. Add the feta, bread crumbs, kasseri, lemon zest, oregano, crushed red pepper, and garlic. Add 2 to 3 tablespoons olive oil and combine well. Taste and adjust the seasoning, if needed. Divide the filling among the 4 reserved eggplant rounds. Roll the eggplant around the filling and arrange on a serving platter with the seam side down. Combine the yogurt and mint together in a small bowl. Garnish each eggplant roll with a dollop of yogurt and serve at room temperature. OPAH!!! ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 34398,"Apple and Dried Cranberry Pandowdy 1/2 recipe flaky pie dough 3 tablespoons light molasses 1/3 cup firmly packed light brown sugar 3 tablespoons all-purpose flour 8 Golden delicious apples, peeled, cored and sliced 1/2 cup dried cranberries 2 teaspoons grated lemon peel 2 teaspoons ground cinnamon 1 1/2 teaspoons grated gingerroot 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground clove 3 tablespoons cold unsalted butter, cut into bits 2 tablespoons heavy cream 2 tablespoons cinnamon sugar Heavy cream as an accompaniment Instructions: Preheat oven to 400 degrees F. Make pastry and chill 30 minutes. In large heavy saucepan combine molasses, sugar, flour, apples, cranberries, spices, lemon peel and 3 tablespoons of butter. Bring to boil and simmer 15 minutes, stirring occasionally, or until apples are softened. Transfer to a 2-quart baking dish and dot with butter. On a lightly floured surface roll out pastry into a round about 1/8-inch thick and trim it so that it will just fit inside the baking dish. Cover fruit with pastry, brush with cream and sprinkle with sugar. With the point of a small sharp knife cut three steam vents in the center of the crust. Bake for 25 to 30 minutes, or until golden brown. Remove baking dish from oven and with a sharp knife cut the crust and fruit into 2-inch pieces, pushing crust into fruit with back of a spatula so that juices bubble up over top of crust. Bake 15 minutes more. Serve warm with cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 34399,"Croissant Bread Pudding 3 extra-large whole eggs 8 extra-large egg yolks 5 cups half-and-half 1 1/2 cups sugar 1 1/2 teaspoons pure vanilla extract 6 croissants, preferably stale 1 cup raisins Instructions: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 x 15 x 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. Place the pan in a larger one filled with an inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 34400,"Chess Pie 8 ounces sweet unsalted butter 2 cups sugar 7 egg yolks, beaten 1 1/2 teaspoons vanilla extract 1/2 cup heavy cream 2 tablespoons cornmeal Pie Crust, recipe follows 1 cup flour 4 ounces butter Pinch salt 3 to 6 tablespoons ice water Instructions: Preheat oven to 350 degrees F. Cream the butter and sugar. Add yolks, vanilla, and cream. Fold in cornmeal. Pour into unbaked pie shell and bake 35 to 40 minutes. Filling should be firm, but not too crisp. Put the flour, butter, and salt into the bowl of a food processor. Pulse this mixture until butter resembles small pebbles. Transfer to large bowl and add ice water and mix. Turn out dough onto a lightly floured surface. Using the palm of your hand, flatten the dough against the cutting board; mixing the flour, water, and butter. Butter pieces should be visible. Press into plastic wrap and shape into disc. Chill for at least 1/2 hour before rolling out to line a 9-inch pie tin. Yield: 8 to 10 servings ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 34401,"Peach and Berry Summer Pudding 1 pint fresh strawberries, hulled and sliced 1 1/2 cups sugar 3 half-pints fresh raspberries, divided 2 half-pints fresh blueberries 1 pound peaches, peeled and 1/2-inch diced 2 tablespoons framboise (raspberry brandy) 1 loaf brioche or egg bread (1 to 1 1/2 pounds) Whipped Cream, for serving (recipe follows) 1 cup cold heavy cream 3 tablespoons sugar 1/2 teaspoon pure vanilla extract Instructions: Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise. Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffl or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate. Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup. Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight. Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34402,"Granita of Tangerine 4 1/2 cups tangerine juice 1/4 cup sugar, to taste 2 tablespoons Mandarin Napoleon or Grand Marnier liqueur Vanilla bean ice cream, as desired Homemade cookies, as desired Instructions: Combine all ingredients in a stainless steel mixing bowl. Adjust sugar and liquor, to taste. Pour liquid into large shallow stainless steel pan and place in freezer. When the top of the liquid forms an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Fluff with a fork to create soft, snowy granita. Serve in a glass over vanilla bean ice cream with homemade cookies. ","[Prosecco, Moscato, Vinho Verde, Cava]" 34403,"Tarte Tatin Soured Cream Shortcrust Pastry, recipe follows 4 Granny Smith or Golden Delicious apples 4 1/2 ounces caster sugar (superfine) 3 1/2 ounces water 2 tablespoon butter 1 egg, beaten
Serving suggestion: Whipped cream, ice cream or whipped cream with a little confectioners' sugar and cinnamon, or Calvados, for service 7 ounces all-purpose flour, sifted Pinch of salt 7 tablespoons chilled butter, cubed 2 tablespoons of sour cream or creme fraiche Instructions: Make the Soured Cream Shortcrust Pastry, recipe follows and allow to chill.
Preheat the oven to 400 degrees F.
To prepare the apples: Peel the apples with a vegetable peeler to keep them in a nice rounded shape, and then cut into quarters. Remove the core from each quarter, and set aside. Don't worry if they go brown, and don't cover in water or they will be too wet.
Place the sugar and water in an ovenproof saucepan set over a low-medium heat, and stir until the sugar dissolves. Increase the heat, and boil the syrup until it starts to caramelize around the edges, about 5 minutes. Do not stir once it has come to the boil, otherwise the syrup will crystallize. Once the syrup starts to turn golden, you may need to swirl the pan slightly to even out the caramelization.
Once the syrup is golden caramel in color, add the butter, and swirl the pan again to distribute it throughout the caramel.
Remove the pan from the heat, and arrange the apple quarters in a concentric circle around the outside of the pan, and any remaining pieces in the center, keeping in mind that the tart will be flipped over when serving. The apples must completely cover the base of the pan; you may need an extra apple!
Place the pan back over a medium heat, and cook for 10 minutes, to slightly caramelize the apples, while you roll out the pastry.
On a lightly floured work surface, roll the pastry out to a round about 3/4-inch wider in diameter than the pan. Remove the pan from the heat, and place the pastry on top of the almost cooked apples. Using the base of a spoon or a fork, tuck the pastry in around the edges of the apples. Brush the pastry with the beaten egg, and then using a skewer or fork, prick a few holes in the pastry.
Bake in the oven for 25 minutes or until the pastry is golden and the apples feel cooked when you insert a skewer through the center.
Remove from the oven and allow to stand for just a few minutes before placing a plate on top of the pan and carefully (it is hot!) but quickly flipping it out. Use a plate with a slight lip to catch the delicious juices. Cut into slices to serve. Serve with whipped cream, ice cream or whipped cream with a little icing sugar and cinnamon or Calvados mixed in.
Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the sour cream and continue to whiz. You might add a little more sour cream, but not too much as the mixture should be just moist enough to come together.
If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
Makes 1 crust (about 14 ounces). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34404,"Vegan Coconut Red Curry 3 cups water 2 cups jasmine rice, well rinsed 1 tablespoon olive oil 1 red bell pepper, cut into 1/4-inch-thick strips
1 zucchini, halved lengthwise, cut into 1/4-inch-thick half moons Half an eggplant, cut into 1/2-inch cubes
Half a yellow onion, cut into 1/4-inch-thick strips
Four 14.5-ounce cans crushed tomatoes 1 tablespoon garam masala (see Cook's Note) 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1 1/2 teaspoons ground turmeric 1 1/2 teaspoons kosher salt A pinch cayenne pepper, optional (see Cook's Note) 3 cloves garlic, minced
1/2-inch piece fresh ginger, crushed and minced Two 13.5-ounce cans coconut milk 1/4 cup coconut oil (see Cook's Note) 2 scallions, cut into 1/4-inch-thick slices, for serving Naan or pita, for serving Instructions: For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.) For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside. Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth. Add the cooked vegetables to the curry sauce and simmer for 10 minutes. Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces. For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.
","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]" 34405,"Cranberry Clementine Sauce 1 (12-ounce) bag fresh cranberries 6 clementines, peeled and sectioned 1/2 cup orange juice 1/2 cup cranberry juice 3/4 cup sugar 1 cinnamon stick 1 star anise 1 cup dried cranberries Instructions: In a small saucepan combine fresh cranberries, clementines, orange and cranberry juices, sugar, cinnamon stick, and star anise. Bring to a boil and reduce to a simmer. Simmer for 20 minutes. Add the dried cranberries and simmer for 10 to 15 more minutes, or until the sauce has thickened. Eat warm or at room temp. Very berry!! November - Why We Love: Cranberries ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup" 34406,"Sicilian Spritz 1/4 cup orange juice 1 1/2 ounces Campari
1 ounce gin
About 1/4 cup brut prosecco or other sparkling wine
1 orange, sliced into thin rounds and cut in half, for serving
Instructions: Fill a 16-ounce glass with crushed ice. Add the orange juice, Campari and gin and stir to combine. Top off with the prosecco. Garnish with an orange slice and serve immediately. ","[Prosecco, Pinot Grigio, Vermentino]" 34407,"Grilled Pizza -Three Ways 16 ounces all-purpose flour, plus extra for peel and rolling 1 envelope instant or rapid rise yeast 1 tablespoon kosher salt 10 ounces warm water, approximately 105 degrees F 2 tablespoons olive oil, plus 2 teaspoons for bowl 1 tablespoon malted barley syrup 1 large tomato, cut into 1/3-inch thick slices 5 to 7 teaspoons olive oil, divided 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes 1/2-ounce grated Parmesan 1 1/2 ounces part skim mozzarella, shredded 4 to 6 large basil leaves, shredded 3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices 3 to 6 teaspoons olive oil, divided 1/2-ounce grated Parmesan 1-ounce prosciutto ham, approximately 3 slices, coarsely chopped 4 whole dates, pitted and finely chopped
1 teaspoon fresh thyme leaves 2 to 4 teaspoons olive oil Kosher salt Freshly ground black pepper Instructions: Dough: Combine the flour and yeast in the work bowl of a stand mixer. Add the salt, water, 2 tablespoons of olive oil, and malted barley syrup. Start the mixer on low, using the hook attachment, and mix until the dough just comes together, approximately 1 1/2 minutes. Increase the mixer speed to medium and knead for 15 minutes. Tear off a small piece of dough and flatten into a disk. Gently stretch the dough until thin. Hold it up to the light and look to see if the bakers windowpane, or a see-through, taut membrane has formed. The dough will be quite sticky, but manageable. Fold the dough onto itself and form it into a smooth ball. Oil the bowl of the stand mixer or other large canister with 2 teaspoons of olive oil. Put the dough in the bowl and roll it around to coat with the oil. Cover with a tea towel or plastic wrap and leave at room temperature to double in size, approximately 1 hour. Split the dough into 3 equal parts using a knife or dough scraper. Flatten each piece into a disk on the countertop. Form each piece into a ball. Roll each ball on the counter until they tighten into rounds. Cover the balls with a tea towel and rest for 45 minutes. To shape and cook the margherita pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris. Toss the tomato with 1 tablespoon of olive oil, the garlic, salt and red pepper flakes in a medium mixing bowl and set aside. Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary. Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto 1 end of the hot grill, leaving room for the tomatoes on the grate. Put the prepared tomatoes on the grill, close the lid and cook until the bottom of the crust is golden brown and the tomatoes are softened, about 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel. Top with the grilled tomatoes, smashing and spreading the tomatoes to create a sauce. Sprinkle with the Parmesan, mozzarella and basil. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, another 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and let rest for 3 minutes before slicing. To shape and cook the date and Prosciutto pizza: Heat a gas grill to high and make sure the grill grates are clean and free of debris. Layer 2 paper towels on a plate and lay the mozzarella slices in a single layer. Top with 2 more paper towels, a second plate, and a 2 pound weight. Set aside at room temperature for 20 minutes. Meanwhile, lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into a 16-inch round, rotating and stretching the dough as you go. Transfer the dough to a lightly floured pizza peel and stretch to re-shape if necessary. Oil the grill grates and decrease the heat to medium. Brush the dough with 1 to 2 teaspoons of olive oil and flip onto the hot grill. Close the lid and cook until the bottom of crust is golden brown, for 1 to 2 minutes. Brush the raw side of the dough with 1 to 2 teaspoons of olive oil, then immediately flip using the peel, brush with remaining 1 to 2 teaspoons of olive oil, and top with the Parmesan, prepared mozzarella, prosciutto, dates and thyme. Close the lid and cook until the bottom of crust is golden brown and the cheese has melted, about 1 to 2 minutes. Using the peel, remove the pizza to a cooling rack and rest for 3 minutes before slicing. To shape and cook cracker pizza: Lightly flour the countertop and flatten 1 of the dough balls. Use a rolling pin to roll the dough into an 11 by 17-inch rectangle to fit a standard, stainless steel cooling rack. Lay the dough sheet onto the rack and gently stretch around the edges, pinching to hold in place. Brush the dough with 1 to 2 teaspoons of olive oil. Season with salt and pepper, to taste. Attach the Vise-Grips to 1 end of the cooling rack to use as a handle. Turn a gas burner on high. Hold the rack about 2 inches above the flame, and move back and forth constantly until the bottom is golden brown, about 3 to 4 minutes. Carefully turn the dough over, brush with 1 to 2 teaspoons olive oil and season with additional salt and pepper, if desired. Cook, as before, until golden brown, an additional 2 to 3 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 34408,"Coriander-Scented Red Lentils with Spaghettini 1/4 cup vegetable oil 2 small onions, finely chopped 1 clove garlic, minced Quarter-size slice of fresh ginger, minced 1 tablespoon white wine vinegar 1/2 teaspoon each ground coriander and cumin 1 cup red lentils 2 cups chicken broth 1 pound spaghettini 1/4 cup butter, optional Freshly ground black pepper 1 cup (firmly packed) fresh mint leaves Instructions: Heat oil in a medium saucepan. Add onions and cook, stirring occasionally until they begin to wilt. Add garlic and ginger and saute 30 seconds. Deglaze with vinegar and evaporate. Stir in coriander, cumin, lentils and broth. Bring to a boil, reduce heat to low and simmer, covered, until lentils are tender and soupy, about 10 to 15 minutes; season to taste with salt and pepper. Meanwhile, cook pasta. When done, drain pasta and return to pot, off heat; toss with butter and lentils; adjust seasoning. Serve out a portion and garnish with mint. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34409,"Italian Halibut 3/4 cup extra-virgin olive oil 2 tablespoons dried Italian seasoning 1 tablespoon fresh Italian parsley leaves 2 tablespoons fresh basil leaves 1/4 cup finely chopped shallots 1 tablespoon minced garlic 1/2 cup grated Parmesan 4 halibut steaks or fillets Instructions: Create an Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan in a bowl. Preheat a grill to medium, using mesquite wood. Coat the halibut in the Italian herb baste and place fish on the grill. Grill, turning often to avoid burning, until fish is opaque and a knife slides in easily. Remove from heat and serve halibut with fresh vegetables and a starch of choice. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 34410,"Yogurt Parfait Bar 2 quarts vanilla yogurt 1/2 cup strawberry jam 1/2 cup boysenberry jam 1/2 cup peach jam 2 cups granola 2 cups puffed rice cereal 1 (15-ounce) can mandarin oranges, drained 1 pint blueberries 1 cup toasted coconut 1 cup slivered almonds, toasted Instructions: Divide the yogurt evenly among 3 bowls. To 1 of the bowls of yogurt, add the strawberry jam, to the next add the boysenberry jam and the peach jam to the third bowl. Mix until well blended. Cover and refrigerate until ready to serve. Divide the remaining ingredients into individual bowls. When you are ready to serve, line up some small glasses, the bowls of yogurt and the bowls of toppings. Place spoons in each of the bowls and let your guests layer their own parfaits. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 34411,"Light Lemony Berry Cheesecake Nonstick cooking spray 3/4 cup (60 g) whole-wheat graham cracker crumbs (sometimes I use amaretti cookies as a substitute)
2 cups (480 ml) light cottage cheese
1 (8-ounce/225-g) package light cream cheese
3 large eggs
3/4 cup (150 g) sugar, plus a little more for the berries
1 tablespoon grated lemon zest
1/4 cup (60 ml) fresh lemon juice
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Sliced strawberries, raspberries, and blackberries
Instructions: Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray. Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick. In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight. Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34412,"Japanese Cheesecake Nonstick cooking spray, for spraying the pan 10 ounces cream cheese, cut into cubes 1/2 cup whole milk 4 tablespoons unsalted butter 1/2 teaspoon pure vanilla extract 7 large eggs, separated Juice of 1/2 lemon 2/3 cup all-purpose flour 1/4 cup cornstarch 1/4 teaspoon cream of tartar Kosher salt 1 cup granulated sugar Confectioners' sugar, for decorating Instructions: Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside. Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside. Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer. Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan. Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes. Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34413,"Green Tomato and Vidalia Onion Gratin 1/4 pound bacon 1 cup fresh bread crumbs 2 large Vidalia onions, peeled and sliced into 1/4-inch thick rounds 4 large green tomatoes, sliced 1/4-inch thick Kosher salt and freshly cracked black pepper 6 ounces sharp white Cheddar, grated, about 1 1/2 cups Instructions: Preheat the oven to 350 degrees F. Render bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel lined plate. Add the bread crumbs to a small bowl. Remove 2 tablespoons of the bacon fat from the skillet and stir into the bread crumbs. Add the onion rounds to the skillet in batches and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side. To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish, about 9 by 11 inches. Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomatoes and onions lightly with salt and heavily with pepper. Crumble the bacon over the vegetables; sprinkle the grated Cheddar over the top followed by the bread crumbs. Bake until the cheese is bubbly, about 30 to 45 minutes. If the top is getting too brown, loosely cover with foil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34414,"Berry Coulis 12 ounces fresh raspberries, blackberries, blueberries or strawberries, or a mix (if using strawberries, hull and quarter them) 1/2 cup sugar 1 tablespoon fresh lemon juice Pinch kosher salt Instructions: Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly. Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 34415,"Fettuccine with Creamy Red Pepper-Feta Sauce 2 tablespoons olive oil 1 small onion, chopped 2 to 3 garlic cloves, peeled and chopped One 16-ounce jar roasted red peppers, drained and chopped 1/2 cup low-sodium chicken stock or vegetable stock 1 cup crumbled feta cheese or a 6-ounce block 1 pound whole-wheat fettuccine Salt Freshly ground black pepper 2 tablespoons chopped fresh parsley leaves Instructions: Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 34416,"Roasted Asparagus with Hollandaise 12 tablespoons unsalted butter (1 1/2 sticks) 4 extra-large egg yolks, at room temperature 3 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper 2 pinches of cayenne pepper 2 pounds fresh asparagus Good olive oil Instructions: Preheat the oven to 400 degrees. Melt the butter in a small sauce pan. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender. Blend for 15 seconds. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.) Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender but still crisp. Pour the hollandaise sauce over the warm asparagus and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34417,"Kale Juice 1 1/2 pounds kale 2 medium carrots, scrubbed 2 medium apples (such as Fuji or Honeycrisp), halved and cored 1 small lemon, peeled Instructions: Pass all of the ingredients through a juice maker according to the manufacturer's directions. Pour into glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34418,"Chicken Pate Tea Sandwiches 2 cooked chicken breasts, diced 1/2 cup heavy cream 1 sprig rosemary, leaves removed, chopped 6 slices white bread Salt and pepper Instructions: 2 cooked chicken breasts, diced 1/2 cup heavy cream 1 sprig rosemary, leaves removed, chopped 6 slices white bread Salt and pepper; ","[Chardonnay, Sauvignon Blanc, Riesling]" 34419,"Pecan Sandies? Encrusted Scallops with Balsamic Honey Agave Glaze 3 cups vegetable oil 1/4 cup balsamic vinegar 1/4 cup blue agave syrup 1/4 cup honey 1 tablespoon unsalted butter Small bunch fresh chives, chopped 1 cup Japanese breadcrumbs (panko) 12 Pecan Sandies 24 bay scallops, rinsed and patted dry 1 cup all-purpose flour 3 eggs, beaten Instructions: Heat the oil in a pot to 350 degrees F. In a small saucepan, reduce the balsamic vinegar until 1/3 is left. Add the agave syrup and cook for 2 minutes on medium heat. Stir in the honey and finish with the butter. Sprinkle with chives and set aside.
In a food processor, combine the breadcrumbs and Pecan Sandies and pulse to make a breading. Dredge the scallops in the flour, then the eggs and roll in the breading mixture. Drop into the oil and fry until golden brown, about 2 minutes. Drizzle the scallops with the glaze and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34420,"Chicken and Bacon Corn Chowder 1 large (approximately 6 pounds) chicken 1 onion, chopped 1 stalk celery, chopped 1 carrot, peeled and chopped 2 cloves garlic 3 sprigs fresh thyme 1 teaspoon black peppercorns Kosher salt 1/2 pound thick bacon, diced 1 tablespoon extra-virgin olive oil 5 stalks celery, diced 2 medium Spanish onions, diced 2 medium russet or all-purpose potatoes, peeled and diced 8 ears fresh corn, removed from the cob 1 to 2 teaspoons fresh thyme leaves 3 cups heavy cream Freshly ground black pepper Instructions: To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose. To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes. Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34421,"Roasted Beets with Warm Fennel Vinaigrette 2 medium fennel bulbs (about 3/4 pound), quartered lengthwise, cored and very thinly sliced 3 medium beets (about 3/4 pound), peeled and cut into 1-inch chunks 1/2 cup low-sodium chicken broth 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons red wine vinegar 2 tablespoons unsalted butter, melted 1/2 teaspoon Dijon mustard 1/2 bunch chives, chopped (about 1/4 cup chopped) Instructions: Preheat the oven to 425 degrees F. Put the fennel in a medium bowl, cover with ice water and set aside. Put the beets in a 3-quart casserole dish and toss with the chicken broth, 1 tablespoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper. Cover the dish with foil and bake for 45 minutes. Remove the foil; if there is 1/4 inch or less of liquid, add 1/2 cup of warm water. Continue baking, uncovered, until the cooking liquid is reduced by half and the beets are fork-tender, 25 to 30 minutes. Meanwhile, whisk the vinegar, butter, remaining 2 tablespoons oil and mustard in a measuring cup. Strain the fennel and toss with the vinegar mixture in a large bowl. Add the dressed fennel to the beets, toss with tongs and continue baking until the fennel is crisp-tender, about 15 minutes. Remove the dish from the oven, stir the beets and fennel to coat with the sauce and season with 1/4 teaspoon salt and a few grinds of pepper. Transfer to a serving bowl and garnish with the chives. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 34422,"Larry's Caldwell Cafe Hot Wings 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon pepper 2 teaspoons cayenne pepper 40 to 50 chicken wings, third joint removed Sauce, recipe follows Nonstick cooking spray 1 bottle World Harbors Afterglow Hot Zings Sauce & Marinade 1 jar Nance's Chicken Wing Sauce 1/2 cup cider vinegar 1/2 cup brown sugar 1 stick butter 1/2 cup Louisiana Hot Sauce, optional Instructions: Combine flour, salt, pepper and red pepper in a ziploc bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake in a preheated 425 degree oven for 35 minutes.; Combine all ingredients in saucepan over medium heat and stir until mixture comes to a boil. Reduce heat and cook until thickened, about 20 to 30 minutes. This amount of sauce is enough for 40 to 50 chicken wings. When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with remaining sauce. Yield: 10 appetizer servings ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 34423,"Udon Noodles with Japanese Clam Sauce 1 package udon noodles 1 pound littleneck clams 1/4 cup cooking sake 3/4 cup regular sake 3 tablespoons light olive oil 2 tablespoons butter 1/2 small yellow onion, chopped 2 tablespoons grated ginger 3 cloves garlic, chopped 1/2 teaspoon hot pepper flakes 1/4 cup cooking sake 2 small seeded and chopped tomatoes 3 tablespoons finely chopped flat-leaf parsley Salt to taste 1/2 cup whipping cream 1/2 cup clam juice (from the steamed clams) Instructions: Prepare udon noodles according to package directions, drain. In a steamer pot, add clams, cooking sake, and regular sake. Steam until the clams open up. Strain, reserving clams and liquid separately. Set aside. In a saucepan, heat olive oil and butter. Add onion, ginger, garlic, and hot pepper flakes. Saute for 2 minutes. Add the cooking sake and simmer for 5 minutes. Add tomatoes, parsley and salt to taste. Simmer an additional 5 minutes. Add whipping cream and simmer 3 minutes. Add reserved clam juice and simmer an additional 3 minutes. Toss the sauce over the noodles and garnish with the steamed clams. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34424,"Chicken Gravy and Meatballs with Multigrain Spaghetti 1 pound ground chicken 2 large elephant ear garlic cloves, finely minced 3 tablespoons finely chopped fresh parsley leaves 3/4 cup grated Parmesan or Romano 1 egg slightly beaten with 1 tablespoon water 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup light extra virgin olive oil 1/4 cup plus 2 tablespoons light extra-virgin olive oil 2 fresh sprigs fresh rosemary 2 cloves elephant ear garlic, minced 1/4 red onion, chopped 1/4 yellow sweet onion, chopped 1 small shallot, chopped 3 tablespoons tomato paste 2 (28-ounce) cans crushed plum tomatoes with basil (recommended: RedPack brand) 2 cups chicken broth 1 tablespoon finely chopped parsley leaves 6 leaves fresh basil, torn 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano 2 tablespoons dry white wine 1/4 teaspoon ground sage 1/4 teaspoon ground nutmeg 1 tablespoon grated Parmesan or Rromano 1 teaspoon chopped parsley leaves 1 (14.5 ounce) box multigrain spaghetti 1 tablespoon grated Parmesan or Romano 1 tablespoon chopped parsley leaves Instructions: Prepare Chicken Meatballs: In a mixing bowl mix together ground chicken, garlic, parsley, cheese, beaten egg, salt and pepper. Loosely shape ground chicken mixture into meatballs no bigger than the inside palm of your hand. Should yield about 12 (1 1/2-inch in diameter) meatballs. Heat olive oil in large nonstick frying skillet on stovetop, over medium-high heat. Sear all sides of meatballs in hot oil until golden brown and a little firm to the touch. Gently remove meatballs from oil with slotted spoon and drain on flat dish lined with paper towels. Cover with plastic wrap while preparing chicken gravy. Chicken Gravy: Remove skillet from stove. Scrape bottom of skillet with a wooden spoon and pour remaining oil from skillet into a large nonstick pot (at least 6 quarts in size). Add 1/4 cup olive oil and place pot on stove top. Heat oil over medium heat. Saute rosemary for about 5 minutes. Remove rosemary from oil and discard. Add garlic and saute about 3 minutes, until aromatic and golden brown. Add red onion, sweet onion, shallot, and saute for about 5 minutes, until tender. Scoop out tomato paste from can, and add to onion, garlic and oil mixture. Saute paste for about 5 minutes, blending with onions and garlic using wooden spoon. Stir in plum tomatoes, chicken broth, parsley, basil, salt, pepper, and oregano. Add chicken meatballs and bring gravy to a low boil. Lower heat to very low. Cover pot, and cook gravy for 45 minutes, stirring at least every 15 minutes so gravy does not burn the bottom of the pan. Uncover pot and add white wine, sage, nutmeg, and 1 tablespoon olive oil. Stir and simmer on low heat, uncovered for another 35 minutes, stirring at least every 15 minutes. Gravy should thicken and become a deep red color. Stir in parmesan/romano cheese and 1 tablespoon olive oil to gravy and let cook while you prepare the pasta. Note: If preparing ahead of time, cook gravy with meatballs for 10 more minutes, remove from heat and let cool completely before refrigerating or freezing. Prepare multigrain spaghetti according to package directions. To serve family style, spoon gravy on large serving platter. Top with cooked spaghetti dotted with chicken meatballs. Cover with gravy. Sprinkle with grated cheese and chopped parsley. Serve with extra gravy on the side, crusty Italian whole-wheat bread, and a salad with Italian dressing. Mangiare! ","[Barolo, Barbaresco, Chianti, Dolcetto]" 34425,"Buffalo-Style Chicken Wings 2 cups all-purpose flour 1/2 teaspoon cayenne 1/2 teaspoon fine salt Vegetable oil, for frying 2 pounds chicken wings, split at the joint, wingtips removed and discarded 1/2 cup unsalted butter, melted 1/4 cup hot sauce, or to taste 2 tablespoons fresh lemon juice 1 cup mayonnaise 1/2 cup half-and-half 2 tablespoons sour cream 1 tablespoon fresh lemon juice 1/4 teaspoon Worcestershire sauce 1/2 cup crumbled blue cheese, such as Maytag (about 3 ounces) Kosher salt and freshly ground black pepper Celery sticks, for serving Carrot sticks, for serving Instructions: For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil. Whisk together the flour, cayenne and salt in a large bowl. Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.) Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.) Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 34426,"Avocado and Blistered Corn with Roasted Bell Peppers, Watercress, and Raspberry Champagne Vinaigrette 2 avocados 1 ear fresh corn 2 tablespoons vegetable oil 1 roasted bell pepper, small diced 1-pint raspberries 1/2 cup Champagne 1 cup canola oil 1/2 teaspoon olive oil 1/2 bunch fresh mint 2 bunches watercress 6 tomatoes, diced Instructions: Peel and dice the avocados into large squares and set aside. Take the corn off of the husk and stir-fry in vegetable oil in a smoking hot wok until corn blackens. Let the corn cool and mix in with the avocado and roasted peppers. To make the vinaigrette, combine all of the ingredients together in a blender and blend until combined. Add the vinaigrette to the watercress and toss together. To serve, place the watercress salad on the center of the plate, top with the avocado mixture and garnish with the diced tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34427,"Pizza Dough 1 cup warm water, about 110 degrees F 1 packet dry yeast 1 tablespoon sugar 2 tablespoons olive oil 2 1/4 cups flour (may use a little more or less) 1/2 teaspoon salt Instructions: To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 34428,"Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad 1/4 cup salt 1/4 cup brown sugar 1 tablespoon chipotle powder 1/2 tablespoon black pepper 1 tablespoon garlic, minced 2 pound rib eye, 3 inches thick 2 teaspoons olive oil 8 garlic cloves, minced 1 tablespoon shallots, minced 8 tomatoes, halved and cored 3 portobellos, sliced 1/2-inch thick 6 shiitakes, sliced 1/2 teaspoon thyme leaves Salt and pepper 2 bunches arugula 1 1/2 cups sour cream 1/3 cup fresh horseradish, grated 1/4 cup minced parsley 1/2 teaspoon chipotle powder Kosher salt, to taste Instructions: In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic. Rub vigorously into the steak. Place the steak in a sealed container and refrigerate overnight. Place steak over medium high hickory smoke fire and sear for 10 minutes on each side. Remove from heat and allow to sit for 10 minutes. Slice into 1/2-inch slices. Place on arugula and add ragout. Top steak with horseradish sour cream. Tomato and Wild Mushroom Ragout: In a saucepan place 1 teaspoon oil, garlic and shallots. Lightly brown. In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper. Place tomatoes, skin side up, on medium hot grill for 8 minutes. Roughly chop tomatoes and add to the mushrooms. Horseradish Sour Cream: In a medium mixing bowl combine all ingredients. Mix well. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 34429,"Curried Chicken and Rice Soup 2 tablespoons unsalted butter 1 tablespoon Madras curry powder 2 cloves garlic, finely chopped 1 carrot, sliced into rounds 1 stalk celery, sliced Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth 2 1/2 cups shredded cooked chicken 1 cup cooked basmati or jasmine rice Zest and juice of 1/2 a lime 2 tablespoons chopped fresh cilantro, plus leaves, for serving Instructions: Heat the butter in a large saucepot over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest and juice and the cilantro; season with additional salt and pepper. Serve topped with fresh cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Pinot Grigio]" 34430,"Watermelon Jalapeno Lemonade 2 1/2 cups lemon juice
1 1/2 cups sugar
1 jalapeno, seeded, deveined and chopped
1/2 seedless watermelon, chopped
16 fresh mint leaves, optional
Ice Lemon slices, for serving Instructions: In batches, combine 12 cups water, the lemon juice, sugar, jalapeno, watermelon and mint, if using, in a blender. Blend to a puree. Allow the puree to steep for 10 minutes before straining it through a fine mesh sieve. Chill well. Serve chilled, with ice and a lemon slice floating at the top. ","[Verdicto, Sauvignon Blanc, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Garlic Butter and Herbs 1 1/2 pounds flank steak
Salt and freshly ground black pepper
1 clove garlic, minced
1" 34431,"Ravioli of Smashed Fava Beans, Mint and Ricotta 9 ounces podded fava beans, plus extra for garnish 1 small handful fresh mint, picked and chopped, plus extra for garnish 2 tablespoons olive oil, plus extra for garnish 5 to 6 ounces ricotta 1 handful grated Parmesan, or to taste, plus extra for garnish 1 lemon, juiced Salt and freshly ground black pepper 1 pound basic pasta, for ravioli Instructions: If the fava beans are very small and soft, you can use them raw. If they are medium to large, blanch them until just tender in unsalted boiling water (remove the skins after blanching if they are slightly tough). Smash or finely chop half the beans and leave the other half whole. Put all the beans into a bowl with the chopped mint (added to taste), olive oil and ricotta. Lightly fork this through, adding the Parmesan, lemon juice and seasoning to taste. Stuff the ravioli with the filling and cook them in gently boiling salted water for around 3 to 4 minutes, until tender. Drain carefully. Serve drizzled with a little extra olive oil, and scattered with the extra fava beans, some chopped mint, olive oil and some freshly grated or shaved Parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 34432,"Honey Mustard Turkey Salad Sandwich 1/4 cup dried cherries 2 celery ribs, chopped 1/4 cup honey mustard
Kosher salt and freshly ground black pepper
1/2 cup mayo
2 cups shredded roasted turkey
4 split-top hot dog buns, buttered and griddled
BBQ chips and pickle spears, for serving
Instructions: Mix dried cherries, celery, honey mustard and some salt and pepper in a medium bowl. Let sit to let flavors meld, 10 minutes. Add mayo and mix until incorporated. Adjust seasoning if necessary. Add turkey, then mix and season to taste. Serve on split-top buns topped with crushed BBQ potato chips and pickles on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 34433,"Caribbean Roasted Pineapple 1/2 teaspoon ground pink peppercorns 1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 pineapple, peeled
1 tablespoon olive oil
1/2 cup heavy cream
2 tablespoons sugar
1 tablespoon white rum
1/2 cup crumbled gingersnap cookies
Instructions: Preheat the oven to 350 degrees F. On a plate, mix together the peppercorns, allspice, cinnamon and salt. Sprinkle the spice rub evenly over the pineapple or roll the pineapple in it so it is evenly coated. Heat a medium Dutch oven over medium heat. Add the oil and place the pineapple in the pan. Cook, rotating the pineapple regularly, until light brown all over, about 3 minutes. Cover the pan and transfer to the oven. Roast until tender to the core when pierced with the tip of a knife, about 45 minutes. Uncover and allow the pineapple to cool to room temperature in the pan. Meanwhile, in a medium bowl, combine the cream, sugar and rum. Using a handheld mixer, beat on high speed until soft peaks form, about 3 minutes. Slice the pineapple into 1-inch-thick rounds. Place 1 slice on each plate. Dollop with a spoonful of cream and a crumble of gingersnaps. Drizzle any remaining juice over the top. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 34434,"Fireworks Pop 1/3 cup sugar 4 medium frozen strawberries, thawed 8 drops red food coloring 2 tablespoons fresh lemon juice 1/3 cup light/reduced-fat coconut milk 8 drops blue food coloring Instructions: Combine 1 cup water and the sugar in a small saucepan. Simmer over medium-high heat until all of the sugar dissolves. Remove from the heat, pour into a large liquid measuring cup and let cool completely. Pour 1/2 cup of the sugar syrup in a blender. Add the strawberries, red food coloring and 1 tablespoon of the lemon juice. Blend until smooth. Let sit, stirring occasionally, until all the froth settles. Evenly divide among 6 rocket-shaped frozen pop molds. Take care to not to pour down the side of the molds or it will streak the pops; pour directly in the middle. Freeze until about halfway frozen and still slushy, about 40 minutes. Press a wooden ice pop stick into each about 1 inch from the bottom of the mold (the sticks should stand up straight in the middle of the mold). Return to the freezer and freeze until completely solid, about 40 minutes. Meanwhile, stir the coconut milk and remaining 1 tablespoon lemon juice into the remaining sugar syrup. Divide the mixture in half and add the blue food coloring to one. Once the red layer in the pop molds is frozen solid, pour in the white mixture, dividing evenly among the molds. Freeze until completely solid, about 45 minutes. Then divide the blue mixture among the molds and freeze until completely solid, about 45 minutes. To serve, run the frozen molds under warm water before unmolding. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 34435,"Mrs. DuvallS Crab Cakes 1/4 cup mayonnaise 1/4 cup onion, minced 2 eggs, lightly beaten 1/2 teaspoon Worcestershire sauce 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 pound lump crabmeat, picked over 1 cup soda crackers, finely crushed 2 tablespoons unsalted butter 1/4 cup vegetable oil Lemon wedges Instructions: In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34436,"Five Layer Mexican Dip 2 teaspoons olive oil 1 medium onion, diced 2 cloves garlic, minced 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed 1 tablespoon minced chipotle pepper in adobo 4 tablespoons lime juice 1/4 teaspoon ground cumin 1 tablespoon water 1/2 teaspoon salt 2 cups corn kernels (10-ounce box frozen corn) 1/4 cup chopped cilantro leaves 2 ripe avocados 4 medium tomatoes, seeded and diced (about 2 cups) 1/4 cup thinly sliced scallion 1 tablespoon finely diced jalapeno pepper, optional 3/4 cup shredded extra-sharp Cheddar Instructions: Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 34437,"Upside-Down Tamale Pie 2 tablespoons extra-virgin olive oil or vegetable oil 1 1/2 cups chopped fresh or frozen onions (2 medium yellow onions) 1 large garlic clove, minced Half of a 1-pound bag frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw) 2 teaspoons chili powder 1 teaspoon dried oregano, crumbled 1 pound lean ground beef chuck 3 tablespoons all-purpose flour One 1-pound jar chunky salsa (as mild or hot as you like) 2 tablespoons tomato paste One 9-ounce package frozen whole-kernel corn (do not thaw) Salt and freshly ground black pepper 2 tablespoons coarsely chopped fresh cilantro or parsley 1 cup all-purpose flour 3/4 cup yellow cornmeal
2 tablespoons freshly grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dried oregano, crumbled
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
1/4 cup extra-virgin olive oil or vegetable oil
1 extra-large egg Instructions: Preheat oven to 400 degrees F.
To prepare meat filling, heat oil in 11- to 12-inch, deep, oven-proof skillet over moderate heat 1 minute. Add onions, garlic, and stir-fry mix and cook, stirring, until onions are limp and golden, 5 to 8 minutes. Add chili powder, oregano, and beef, breaking up clumps. Cover and cook 10 minutes. Blend in flour, add salsa and tomato paste, stirring well to incorporate, then add corn and simmer uncovered 5 to 10 minutes, stirring often, until meat shows no signs of pink. Season to taste with salt and pepper, mix in cilantro, and set off heat. To prepare corn bread topping, combine flour, cornmeal, and all remaining dry ingredients in bowl and make well in center. Combine buttermilk, oil, and egg in 1-quart measure, dump into well in dry ingredients, and mix briskly just until dough holds together. Spread on top of meat filling, leaving 1- to 1 1/2-inch margin all round.
Bake uncovered until bubbly and brown, 15 to 20 minutes. Serve at once. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34438,"Orzotto with Peas 2 tablespoons extra-virgin olive oil 1 onion, diced 1 1/2 cups orzo or pearl barley 1/4 cup dry white wine (or chicken stock) 3 cups chicken stock or low-sodium broth 1/2 cup frozen petite green peas, thawed 1/3 cup grated parmesan cheese, plus more for topping 2 tablespoons thinly sliced fresh basil 1/4 cup heavy cream 1 teaspoon grated lemon zest, plus the juice of 1 lemon
Salt and freshly ground pepper Instructions: Heat the olive oil in a heavy-bottomed medium saucepan over medium-high heat. Add the onion and saute until fragrant and translucent, about 2 minutes. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine (or stock) and cook until absorbed, about 1 minute. Gradually add 3 cups chicken stock, stirring frequently. Bring to a simmer, then lower the heat and cover. Cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat. Stir in the peas, parmesan, basil, heavy cream and lemon zest and juice. Season with salt and pepper. Top each serving with more parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 34439,"Pecan Caramel Cheesecake Cookie Cups 2 large eggs 2 teaspoons vanilla extract 1/3 cup caramel ice cream topping 1 package (16 ounces) NESTL? TOLL HOUSE? Ultimates? Refrigerated Pecan Turtle Delight Cookie Dough 2 packages (8 ounces each) cream cheese, at room temperature 1 can (14 ounces) NESTL? CARNATION? Sweetened Condensed Milk 1/2 cup chopped pecans 2 tablespoons NESTL? TOLL HOUSE? Semi-Sweet Chocolate Mini Morsels Instructions: PREHEAT oven to 325 degrees F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 34440,"Shrimp and Sausage Jambalaya 1 tablespoon olive oil 1 pound sausage, such as kielbasa or andouille, sliced 1 pound smoked ham, cubed 1 tablespoon butter 1 medium onion, diced 1 cup diced celery 1 green bell pepper, cored and diced 1 red bell pepper, cored and diced 1 cup seeded and diced tomato 3 garlic cloves, minced 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne 2 teaspoons diced fresh oregano 1 teaspoon diced fresh thyme 2 tablespoons tomato paste 6 cups chicken stock, preferably homemade 3 cups long-grain rice, rinsed 3 bay leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 6 to 8 dashes hot sauce, optional (recommended: Tabasco) 1/2 cup chopped scallions, divided 3/4 cup chopped fresh parsley, divided 1/4 cup freshly squeezed lemon juice 1 pound medium shrimp, deveined (20 to 24 count) Instructions: Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.
Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM (Grenache, Syrah, Mourvedre)]" 34441,"Roasted Turkey Two Ways 1 (20-pound) turkey 2 turkey legs 8 ounces Wild Mushroom Stuffing, recipe follows 4 ounces olive oil 8 ounces chicken stock 2 carrots peeled in 1-inch sections 3 stalks celery, sliced in 1-inch sections 2 yellow onions, diced 2 sprigs rosemary, leaves chopped 2 cups pomegranate juice Butcher string Wood skewers 1/4 pound foie gras or chicken liver 2 loaves dried bread, crusts removed and cubed 1/2-ounce dried porcini mushrooms 2 tablespoons extra-virgin olive oil 2 medium onions, chopped 1/2 pound pancetta, chopped 4 stalks celery and leaves chopped 3 cups sliced mushrooms 1 cup chicken stock 1 tablespoon chopped parsley 1 tablespoon chopped sage 1 tablespoon chopped rosemary 3 beaten eggs Salt and pepper 6 tablespoons butter 2 tablespoons fresh chopped rosemary leaves 1 whole double-breast turkey Salt and pepper 4 ounces olive oil Instructions: With a sharp knife, separate legs from the rest of turkey and cut off backbone. Reserve breast for roasting. Preheat oven to 350 degrees F. Debone turkey legs. Remove silver skin and all tendons. With skin side down, cover with plastic wrap and pound out evenly. Season inside with salt and pepper. Add 8 ounces of mushroom stuffing evenly across middle section. Roll into a tight cylinder. Tie with butcher's string and close ends with skewers. Season outside with salt and pepper. Heat a roasting pan and add olive oil. Sear meat until golden brown. Remove legs from roasting pan. Add carrots, celery, onion and rosemary and cook until brown. Deglaze with chicken stock. Bring to a boil and add turkey legs. Slowly braise the legs in the oven for about 2 hours until internal temperature is 130 degrees F. Remove foil and finish roasting to get color on the meat, until internal temperature is 140 degrees F. Remove legs and set aside on a platter. Cover with foil until ready to slice. Add 2 cups of pomegranate juice to the braising liquid. Simmer for 10 minutes then puree the sauce through a food mill. Carrots, onions and celery will thicken the sauce. Season with salt and pepper, to taste. Let sit for about 30 minutes and with a small ladle, remove excess fat. Remove string and skewers. Slice into half-inch portions and serve with sauce. Render foie gras or chicken liver in saute pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver instead or foie gras, add 4 tablespoons of butter). Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid. Heat olive oil in saute pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Set aside. Place foie gras or chicken liver and dried bread crumbs in a large bowl. Add herbs, beaten eggs and mushroom mixture. Sprinkle with salt and pepper. Mix until all ingredients are incorporated. Fill legs of turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes). Mix butter, rosemary, salt and pepper, to taste until nice and smooth. With your hands, carefully separate turkey skin from the breast meat. Spread rosemary butter evenly between skin and meat. Season turkey breast with salt and pepper and rub with olive oil. Place in roasting pan with a rack. If your oven is large enough, you can roast the turkey breast in the same oven while you braise the stuffed legs, which I prefer, because the steam from the braising liquid keeps the stuffing moist. Roast until internal temperature is 165 degrees F. Baste every 15 minutes with the pan drippings. When breast is done, cover with foil and let rest in a warm place until you are ready to carve. Yield: 12 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34442,"Cinnamon Apple Cranberry Sauce 2 cups cranberry juice 1 (6-ounce) bag sweetened dried cranberries 1 cinnamon stick, broken in half 1 cup sugar 2 Gala apples, peeled, cored and diced 2 teaspoons corn starch Instructions: In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes. Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes. Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 34443,"Maraschino Cherries 1 cup (200 grams) fresh cherries 2 cups (360 grams) sugar
Pinch salt
1 1/2 cups (360 milliliters) maraschino liqueur or kirsch
1 tablespoon (15 milliliters) almond extract
Juice from 1 lemon
Instructions: Wash the cherries and remove the pits, leaving the cherries whole. Place them in a 1-quart sterilized jar. Add the sugar, salt and 1/2 cup water to a small saucepan and cook over medium heat until the sugar dissolves completely, about 8 minutes. Turn off the heat. Stir in the maraschino liqueur, almond extract and lemon juice. Pour the syrup over the cherries and stir to coat. Cover the jar with a lid and let cool completely before refrigerating. Keep refrigerated, gently shaking daily to redistribute fruit and syrup, 1 week before using. ","[Prosecco, Moscato, Vinho Verde, Cava]" 34444,"Egg White Omelet with Blueberries and Creme Fraiche 3 egg whites Kosher salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil 1/2 cup fresh blueberries 1 tablespoon creme fraiche Fresh dill, for garnish Instructions: In a medium bowl, whisk together the egg whites until they are foamy. Season with salt and pepper, to taste, and whisk again to blend. Heat a small nonstick skillet over medium-high heat and add the oil. When the oil is warm, pour in the egg whites. As the eggs set, lift the edges with a heat proof spatula and let the uncooked egg run to the bottom of the pan. When the omelet is cooked through, top with the blueberries. Slide the omelet onto a plate, top with the creme fraiche, and garnish with dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34445,"Easy Chicken Mole 5 pasilla chiles, stemmed and seeded 2 tablespoons olive oil 2 cups chopped onions 2 cloves garlic, minced 5 1/2 ounces Mexican chocolate, such as Ibarra, chopped
1 3/4 cups chicken broth 3 tablespoons smooth peanut butter 1 tablespoon sugar 1 teaspoon crumbled dried oregano
2 corn tostadas, torn into pieces Salt and freshly ground black pepper 1 rotisserie chicken, cut into 6 pieces
Instructions: To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid. Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes. Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine. ","[Malbec, Tempranillo, Garnacha, Barbera]" 34446,"Deep Dish Peach Pie 2 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting 2 tablespoons granulated sugar, plus extra for sprinkling 1 teaspoon fine salt 1/4 cup chilled vegetable shortening
12 tablespoons cold unsalted butter, cut into cubes, plus extra for the pan 4 to 5 tablespoons ice water 2 1/2 pounds peach wedges (from 8 to 10 medium peaches), thawed and drained if frozen 3/4 cup light brown sugar
1/3 cup quick-cooking tapioca 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 1/4 teaspoon salt Juice of 1 lemon
Oil, for oiling the foil 1 tablespoon heavy cream
Instructions: For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight. For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick. Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, leaving a 1-inch overhang. Roll up or pinch the overhang to seal. Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34447,"Birthday Cake Blondies 2 sticks unsalted butter, at room temperature, plus more for the baking dish 3/4 cup light brown sugar 3/4 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 2 tablespoons whole milk 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 cup rainbow sprinkles 1 cup chocolate, white chocolate or butterscotch chips 1 cup chopped nuts, such as almonds, walnuts, pecans Icing, edible sugar pearls, sanding sugar, for decorating Instructions: Preheat the oven to 375 degrees F. Prepare a 9- by 13-inch baking dish by coating it with butter. Combine the butter, brown sugar and granulated sugar in a large bowl. Beat with an electric mixer until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl and beat in the extracts. Add the eggs, one at a time, beating well after each addition. Add the milk and beat again until smooth. In a separate bowl, whisk together the flour, baking soda and salt. Add half of the flour mixture to the wet ingredients and gently mix to incorporate. Add the remaining flour and mix again. Stir in the rainbow sprinkles and any additional mix-ins you choose. Spread the batter into an even layer in the prepared pan. Bake until just set in the center, 20 to 25 minutes. Cool on a rack before slicing and decorating as desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34448,"Persimmon-Pumpkin Pie Vegetable oil cooking spray 1 1/3 cups all-purpose flour 1/2 cup powdered sugar 1/4 teaspoon fine salt 1/2 cup (1 stick) chilled unsalted butter, diced 3 tablespoons mascarpone cheese, chilled 2 to 3 tablespoons apricot preserves 1 cup canned pure pumpkin Two 6- to 7-ounce ripe Fuyu persimmons, trimmed, peeled and cut into 1-inch pieces (or 1 cup of persimmon pulp from two 6- to 7-ounce very ripe Hachiya persimmons) 1/2 cup sugar 1/3 cup mascarpone 1/3 cup heavy whipping cream 1 tablespoon cornstarch 1 teaspoon ground cinnamon 4 large eggs, at room temperature Powdered sugar, for dusting Instructions: For the crust: Preheat the oven to 350 degrees F. Lightly spray a 9-inch-diameter glass or ceramic pie dish with vegetable oil cooking spray. In a food processor, blend the flour, sugar and salt until combined. Add the butter and mascarpone cheese and blend until moist clumps form. Gather the dough into a ball. Drop 2-inch pieces of dough over the bottom and sides of the pie dish. Using moist fingertips press the dough together to form a smooth crust. Using the tines of a fork, prick the dough all over. Bake the crust until the edge is browned and the center of the crust is pale golden, about 25 minutes. Transfer the crust to a work surface. Brush the bottom and sides of the crust with apricot preserves. For the filling: In a food processor, combine the pumpkin and persimmon. Blend until smooth. Add the sugar, mascarpone, cream, cornstarch, cinnamon, salt and eggs. Blend until smooth. Pour the filling into the cooked crust. Bake the pie until slits or cracks appear around the edge and the center is set, about 35 minutes. Cool the pie on a rack. (Can be made 1 day ahead. Bake and cool to room temperature. Cover loosely with plastic wrap and refrigerate.) Just before serving, dust the top of the pie with powdered sugar. Cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]

" 34449,"Homemade Creme Fraiche 1 cup heavy cream 2 tablespoons buttermilk Instructions: In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.) ","[Chardonnay, Sauvignon Blanc, Riesling]" 34450,"Danish Burgers with Herb Caper Sauce and a Mod Salad 2 pounds ground chicken 1 tablespoon poultry seasoning, a palm full 2 shallots, finely chopped 2 tablespoons Dijon mustard 5 button mushrooms, stems removed, finely chopped 1/4 pound Havarti with dill cheese, cut into 1/4-inch dice* Salt and pepper Extra-virgin olive oil, for drizzling, plus a couple tablespoons 1 cup sour cream 3 to 4 tablespoons fresh dill, chopped or snipped with kitchen scissors 3 to 4 tablespoons capers, drained - run your knife through them once 1 seedless cucumber, cut in 1/2 lengthwise, then sliced into half moons 1 small red onion, peeled and sliced 3 plum tomatoes, seeded then thinly sliced 1 pound sack washed baby spinach 2 to 3 tablespoons white wine vinegar 4 crusty poppy seed rolls or other burger buns of choice 2 large radishes, thinly sliced 1 sack gourmet potato chips, such as Terra Chips Onion and Herb Yukon Gold or Blue Potato chips Instructions: Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into large 1-inch thick patties. Preheat a non stick skillet over medium-high heat. Drizzle extra-virgin olive oil over the patties and place them in the hot skillet. Cook 6 minutes per side until the patties are firm to the touch and cooked through. While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper. In a salad bowl combine the cucumbers, half of the red onion, plum tomatoes and 3/4 sack of baby spinach. Dress the salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons extra-virgin olive oil to coat the salad lightly and evenly. Toss to combine and adjust salt and pepper, to your taste. Split the rolls or buns. Place the burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops. Add remaining sauce into the salad and combine to give your salad a creamy finish. Fancy chips finish the plate.

• TIDBIT The colder the semi-soft Havarti with dill cheese is the easier it will be to dice it. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 34451,"Gouda Garlic Bacon Burger Stack 4 burger buns Melted butter, for buttering buns
2 pounds 80/20 ground chuck beef 4 teaspoons Burger Shake, recipe follows 12 cloves Roasted Garlic, recipe follows 8 slices cooked applewood-smoked bacon, cut in half 8 slices imported Gouda 8 ounces Caesar Dressing, recipe follows 1 medium red onion, cut into four 1/4-inch-thick slices and griddled until just tender
1 large beefsteak tomato, cut into four 1/4-inch-thick slices 12 kosher dill pickle chips
4 ounces your favorite barbecue sauce
3 tablespoons kosher salt 1 tablespoon freshly ground pepper
1 tablespoon granulated garlic 1 tablespoon crushed dried oregano 2 whole garlic bulbs 1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 1/2 cups whole-egg mayonnaise 2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons olive oil
2 teaspoons Worcestershire sauce
1/4 cup grated Pecorino-Romano 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 1/2 teaspoons freshly minced garlic
1/2 teaspoon anchovy paste or mashed anchovy fillet
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Instructions: Split buns and brush butter on both halves; lay flat on a hot griddle (about 350 degrees F). Heat until buns are just light golden brown and have a nice crispy edge, 4 to 6 minutes. (A well-buttered and griddled bun gives you great flavor and a crispy crunch, and also acts as a seal to keep the burger juices and other sauces from making the bun soggy.) Preheat a broiler. Form beef into four 8-ounce 3/4-inch-thick patties. Sprinkle beef patties with Burger Shake (1/2 ounce each) and place in broiler to cook, about 4 minutes. Flip the patties over and sprinkle with more Burger Shake (another 1/2 ounce each, or to taste). Place the roasted garlic cloves on top of the patties along with the bacon strips and top with 2 slices of Gouda per patty. Cook until Gouda is fully melted and enrobes the garlic and bacon and patties are pink inside, another 4 minutes. Smear both halves of buns with Caesar Dressing. Place finished patties on bottom buns and top with onions and tomatoes. Add three pickle chips to each patty and drizzle barbecue sauce over the entire burger. Throw on your top buns and be sure to use burger picks to keep everything in place. Prepare for a delicious but drippy delight. Combine salt, pepper, garlic and oregano in a bowl and mix for a great all-purpose seasoning. We use it for eggs, meat, vegetables and more. Preheat oven to 350 degrees F. Slice the tops off of the garlic bulbs and spread olive oil over the cut portion of the bulbs. Sprinkle with salt and pepper. Wrap in foil. Roast until tender and squeeze-outable, about 50 minutes. Combine mayonnaise, vinegar, lemon juice, mustard, olive oil and Worcestershire in a large bowl and whisk until ingredients are thoroughly integrated. Then whisk in Pecorino-Romano, oregano, garlic, anchovy paste, salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34452,"Peach Glazed Ham 1 fully cooked ham, about 7 to 9 pounds 1 (20-ounce) jar peach preserves 1 1/2 tablespoons Creole mustard, spicy mustard, or Dijon 2 tablespoons peach liqueur (Schnapps) or peach nectar 2 tablespoons lemon juice Dash cinnamon Instructions: Place ham in a large roasting pan and bake as directed on the wrapping, about 18 minutes per pound. Combine remaining ingredients, in a small bowl and stir until smooth. Remove the ham from the oven and score the skin in a diamond pattern. Spoon the glaze over, spreading to coat completely. Return the ham to the oven and bake for about 30 minutes longer. Chef's Note: To make really special, take small can pineapple rings, drain syrup and place pineapple rings on top of the glazed ham. Secure the pineapple to the ham with wooden cocktail sticks. Then take small jar of cocktail cherries and place 1 cherry in the center of each pineapple ring and continue to baste with the glaze during the cooking process. This makes a good looking ham for a summer buffet table. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 34453,"Green Bean \Fries
2 tablespoons olive oil 1/2 pound green beans, trimmed
1/4 teaspoon kosher salt
Serving suggestions: your favorite dip or lemon wedges Instructions: Heat a large skillet over medium-high heat for 3 minutes. Add the oil and heat another minute. Scatter the beans evenly in the pan and sprinkle with the salt (see Cook's Note). Allow the beans to cook undisturbed until browned, blistered and beginning to split on the first side, about 3 minutes. Using tongs or a slotted spatula, flip the beans and continue to cook another 2 minutes. Flip one more time and cook until all the beans have a good amount of golden brown, an additional minute. Remove to a paper towel-lined plate to drain. Serve with your favorite dip or simply with a squeeze of lemon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34454,"Chilled Jumbo Tiger Prawns with Spicy Fig Chutney 6 fresh figs, diced 1/2 mango, diced 2 tablespoons freshly grated ginger 1 tablespoon finely diced red bell pepper 3 tablespoons rice vinegar 2 tablespoons honey 1 pinch cayenne pepper 2 medium golden tomatoes, cut and seeded to form cups 12 large tiger prawns, cooked, peeled, and chilled 4 sprigs fresh cilantro 8 whole chives Instructions: Place figs, mango, ginger, red pepper, rice vinegar, honey, and cayenne in a small saucpan. Simmer over low heat for 15 minutes. Let cool slightly, and then refrigerate until completely chilled. Fill tomatoes with fig chutney. Place tomato in the center of each plate. Arrange shrimp on tomato, with tails down. Garnish with cilantro and chives. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 34455,"Mocha Brownies with Mint Filled DelightFulls 1 cup all-purpose flour ? cup all-purpose flour ? teaspoon baking soda ? cup (1? sticks) butter 1? cups granulated sugar 3 large eggs 2 tablespoons NESCAF? TASTER'S CHOICE? House Blend 100% Pure Instant Coffee Granules, dissolved in 1 tablespoon hot water 1 teaspoon vanilla extract 1? cups (9-oz. pkg.) NESTL? TOLL HOUSE? DelightFulls Mint Filled Morsels, divided Coffee Glaze (recipe follows) Instructions: PREHEAT oven to 350°F. Line 13 x 9-inch baking pan with foil. Lightly grease.\n\nCOMBINE flour, cocoa and baking soda in small bowl.\n\nMELT butter in large, microwave-safe bowl on HIGH (100%) power until melted. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in coffee granule mixture and vanilla extract. Gradually stir in flour mixture. Fold in 1 cup DelightFulls morsels. Spread into prepared baking pan. Sprinkle remaining ½ cup DelightFulls morsels over batter.\n\nBAKE for 28 to 31 minutes or until wooden pick inserted near center comes out slightly sticky. Cool completely in pan on wire rack.\n\nDRIZZLE with Coffee Glaze. Allow to set slightly. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.\n\nFOR COFFEE GLAZE: DISSOLVE ½ teaspoon NESCAFÉ® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules and 1 tablespoon hot water in small bowl. Stir in ½ cup powdered sugar and 1½ teaspoons NESTLÉ® TOLL HOUSE® Baking Cocoa until smooth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34456,"Spanish Pea Soup with Crispy Ham Good olive oil 1/2 cup chopped shallots (2 large shallots) 1 tablespoon minced garlic (3 cloves) 4 cups chicken stock, preferably homemade 2 pounds frozen peas, such as Bird's Eye Sweet Garden Kosher salt and freshly ground black pepper 6 thin slices Spanish Serrano ham or Italian prosciutto Instructions: In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor. Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp. Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.
","[Rioja, Tempranillo, Garnacha, Barbera]" 34457,"Spicy Shrimp Tacos 8 each Mission? Small/Fajita Super Soft Flour Tortillas 1 lb. Medium size shrimp, peeled and deveined 1 tsp. Salt ? tsp. Ground black pepper ? tsp. Crushed red pepper flakes 2 tbsp. Lime juice, fresh 1 tbsp. Olive oil ? cup Mango, fresh, diced ? cup Red onion, diced ? cup Cilantro, fresh, roughly chopped 1 tbsp. Sriracha sauce ? cup Ranch dressing Fresh lime wedges, as needed Instructions:

1. In a small mixing bowl, combine the ranch dressing and sriracha. Reserve refrigerated. 2. In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine. 3. Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly. 4. To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 34458,"Hearty Winter Greens Saute 1 bunch mustard greens, cleaned 1 bunch turnip greens, cleaned 1 bunch kale, cleaned 1 bunch Swiss chard, cleaned 2 tablespoons extra-virgin olive oil 1 large yellow onion, thinly sliced 4 cloves garlic, thinly sliced Kosher salt and freshly ground pepper 1 1/2 cups chicken broth Instructions: Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper. Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34459,"Grandma Hugelen's Secret Steak Sauce 2 large onions, diced 1/4 cup oil 1 cup sugar 1 cup white vinegar 5 ounces Worcestershire sauce 1/4 cup prepared yellow mustard 32 ounces ketchup Hot sauce Instructions: Saute onions in oil in a heavy skillet. Add sugar, white vinegar, Worcestershire sauce, and mustard. Add ketchup and simmer for about 20 minutes. Season, to taste, with hot sauce. ","[Cabernet Sauvignon, Malbec, Zinfandel]" 34460,"Mini Toasted Strawberry Shortcakes 1/3 cup finely chopped strawberries, plus 24 whole small strawberries 1/4 teaspoon vanilla extract 6 tablespoons sugar 1 store-bought angel food cake 1 large pasteurized egg white 1/4 cup marshmallow cream, plus more for topping 1 teaspoon fresh lemon juice Pinch of salt Instructions: Toss the chopped strawberries, vanilla and 4 tablespoons sugar in a bowl. Set aside until syrupy, about 30 minutes. Trim off the tops of the whole strawberries. Cut the cake into 1/2-inch-thick slices, then use a 1 1/2-inch-round cookie cutter to cut out 24 rounds. Beat the egg white, marshmallow cream, lemon juice, salt and the remaining 2 tablespoons sugar with a mixer on medium speed until stiff peaks form (the mixture may separate before coming together), about 5 minutes. Dip one side of each cake round about halfway into the strawberry syrup and transfer to a baking sheet, syrup-side up. Spoon some of the chopped berries in the center. Top with a dollop of marshmallow cream. Swirl the tip of each whole strawberry in the meringue. Press a strawberry, cut-side down, into the marshmallow cream on top of each cake. Toast the meringue with a kitchen torch or broil until golden, rotating as needed. Serve immediately. ","[Bubbly sparkling wines such as Prosecco, Asti, or Cava]" 34461,"Herbed-Baked Eggs 1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated Parmesan 6 extra-large eggs 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt Freshly ground black pepper Toasted French bread or brioche, for serving Instructions: Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.) Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34462,"Beer Bread Nonstick spray 8 ounces all-purpose flour 4 ounces whole-wheat flour 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 1 teaspoon sugar 1 teaspoon chopped fresh dill 4 1/2 ounces sharp Cheddar, grated 12 ounces cold beer, ale or stout 1 to 2 tablespoons sunflower seeds, optional Instructions: Heat the oven to 375 degrees F. Coat the inside of a 9 by 5-inch loaf pan with the nonstick spray and set aside. Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using. Bake on the middle rack of the oven until the bread reaches an internal temperature of 210 degrees F on an instant-read thermometer, about 45 to 55 minutes. Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a cooling rack for 10 to 15 minutes before slicing and serving. ","[IPA, Brown Ale, Stout, Hefeweizen]" 34463,"Fondant Glazed Petit Fours 4 egg whites 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 2 cups sifted cake flour 1 tablespoon baking powder 2/3 cup milk, at room temperature 2/3 cup corn syrup 2/3 cup hot water 7 cups powdered sugar 6 drops lemon extract Food coloring 2 ounces semisweet chocolate, melted Silver dragee Instructions: Preheat oven to 350 degrees F. In a mixer fitted with a whisk attachment whip the egg whites until stiff but not dry. In a mixer fitted with a whip attachment cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla and almond extract and mix well. Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add 1/3 of the flour mixture to the butter mixture and mix. Add 1/2 of the milk to the butter mixture and mix. Add another 1/3 of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites. Pour the batter into a parchment lined jellyroll pan and smooth the top with a spatula. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan then chill. To make the fondant: Whisk the corn syrup into the hot water until dissolved, then whisk in the powdered sugar until smooth. Stir in lemon extract. Divide into smaller bowls and color with food coloring, adding color until you achieve desired shade. To make the petit fours, cut the cold cake into small squares, rectangles, and circles using small cookie cutters. Place the cakes on a wire rack over a pan to catch the drippings, inverting them in order to have the golden layer on the bottom. If the fondant has become stiff, just whisk until smooth again. If the fondant is has not become to stiff, proceed to the next step. Either dip the cakes into the fondant and place on the rack to drain or ladle the fondant over the cakes, making sure all sides are coated. Once they are set, they should be coated again. Let dry, then with melted chocolate or colored fondant, pipe thin decorative lines or use silver dragees. Notes about the recipe: There are many options for these darling little cakes. You can split the cake in half horizontally and spread it with jam, you can spread jam on the top and stick down a thin layer of rolled marzipan or do the simplest plain version like I did here. You can also tint the fondant different pastel colors. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 34464,"Chopped Nicoise Salad 4 small red potatoes (about 1/2 pound) 1/3 pound fresh green beans, trimmed 12-ounce can light tuna packed in water, drained 1/2 cup chopped pitted Greek or Spanish olives 1/4 cup diced red onion 2 large tomatoes, seeded and diced (about 2 cups) 5 cups chopped romaine lettuce 2 tablespoons olive oil 1/4 cup freshly squeezed lemon juice 1/2 teaspoon Dijon mustard Salt and pepper Instructions: Boil water in a large pot with a fitted steamer basket. Put the potatoes in the steamer, cover and steam for 15 minutes. Add the green beans and steam for 6 minutes more. Put the cooked potatoes and beans in a dish and set in the refrigerator to cool, or plunge into a bowl of ice water to cool quickly. Put tuna, olives, onion, tomato and lettuce in a large bowl. Dice the potatoes and green beans, add them to the bowl and toss. In a small bowl whisk together the oil, lemon juice, mustard, salt and pepper. Pour the dressing over the salad, toss well and serve. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34465,"Grilled Summer Sausage Sliders 1 cup red wine vinegar 2 tablespoons honey
1 teaspoon kosher salt
1 bay leaf
1 fennel bulb, thinly sliced
1 pound summer sausage, sliced 1/8-inch thick
8 slices Havarti, halved 8 slider buns, such as Martin's potato rolls Butter, softened, for spreading
1/4 head iceberg lettuce
Sriracha Lime Mayo, recipe follows 1 cup Japanese mayonnaise 1/4 cup Sriracha or sambal oelek 2 tablespoons honey
1 tablespoon lime juice (from about 1/2 lime)
Instructions: In a small pot, bring the vinegar, honey, salt, bay leaf and 1/2 cup water to a simmer. Turn off the heat, transfer to a medium bowl and stir in the fennel. Let come to room temperature, about 15 to 20 minutes. Heat a grill or grill pan over medium heat. Grill the summer sausage until crisp, 5 minutes. Flip the sausage, and make stacks of 3 to 4 slices on the grill. Top each stack with a couple of pieces of cheese, cover the grill and let cook until melted. Remove from the heat and drain on paper towels. Spread the slider buns with butter and grill until lightly toasted. Place some pickled fennel on the bottom piece of a slider bun. Top with a stack of the cheese-grilled summer sausage, a crisp piece of lettuce and a dollop of Sriracha Lime Mayo. Repeat with the remaining ingredients. The sweet and sour balance takes it to another level. Mix together the mayonnaise, Sriracha, honey and lime juice in a small bowl.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34466,"Pumpkin Cinnamon Rolls 1 1/2 cups whole milk 1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
1 cup pumpkin puree
4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling 1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon (heaping) baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt Melted butter, for buttering pans 1 stick (1/2 cup) butter, melted 1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup finely chopped pecans
8 ounces cream cheese, softened 1 3/4 cups to 2 cups powdered sugar 1/4 cup whole milk, plus more if needed 2 tablespoons butter, melted
Dash of salt
Instructions: For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined. Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined. Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans. Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches. For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans. Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a \typewriter\ motion) and always rolling toward you. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes. Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes. For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner frosting. Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving. Delicious! ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 34467,"Mushroom, Sausage and Gruyere Strata 4 tablespoons (1/2 stick) butter 1 clove garlic, minced
1/2 onion, finely chopped
2 cups chopped shiitake mushrooms
1 cup chopped oyster mushrooms
1 tablespoon finely chopped fresh thyme, plus thyme sprigs, for garnish 4 classic Italian sausages, chopped
2 cups whole milk
1 cup heavy cream
6 large eggs
Kosher salt and freshly ground pepper
2 cups grated Gruyere
4 cups stale baguette cubes
Oil, for greasing the pan
All-purpose flour, for flouring the pan
4 tablespoons (1/2 stick) butter 2 tablespoons all-purpose flour
1 cup chicken broth
Kosher salt and freshly ground pepper
Instructions: For the strata: In a large saucepan over medium-high heat, melt the butter. Add the garlic and onion and cook until the onion is translucent, about 5 minutes. Add the oyster and shiitake mushrooms and chopped thyme and saute until the mushrooms are tender, about 5 minutes. Remove the mushrooms to a plate. In the same saucepan, add the sausage and cook until no longer pink, about 5 minutes. Transfer the sausage to the plate, leaving the drippings behind for gravy (refrigerate the drippings until ready to make the gravy). In a large bowl, whisk together the milk, cream and eggs. Season with salt and pepper. Add the cheese and reserved mushrooms and sausage to the mixture. Mix in the bread cubes. Refrigerate for at least 3 hours and up to 24 hours. Preheat the oven to 325 degrees F. Grease a bundt pan with oil. Add a little flour to the pan so the strata doesn't stick. Add the strata mixture to the pan and bake until deep golden brown, 50 to 60 minutes. Let cool slightly, then transfer to a plate. For the gravy: While the strata is baking, heat the reserved sausage drippings in a saucepan over medium heat. Add the butter and cook until melted. Add the flour and continue to cook until the mixture starts to thicken, about 5 minutes. Gradually whisk in the chicken broth while cooking. Add a pinch of salt and some pepper. Serve the strata with the warm gravy and garnish with fresh thyme sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34468,"Dried Fig-Smoked Almond Bark 1 pound semisweet chocolate 1/2 cup chopped smoked almonds 1/2 cup sliced dried figs Flaky sea salt, for sprinkling Instructions: Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry. Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces. Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick. Press the almonds and figs into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with sea salt. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks. ","[Barolo, Tempranillo, Syrah, Malbec]" 34469,"Almond Twists 2 large egg yolks 1 large egg 1/4 cup whole milk Store-bought puff pastry, rolled into 1 (10 by 12-inch) rectangle, about 1/8-inch thick 1/2 cup ground blanched almonds Pinch salt Pinch freshly ground black pepper Instructions: Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the ground almonds over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into ten 1-inch wide strips. Next, cut each of these strips into three 4-inch-long pieces. Flip each strip so that the almonds are on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. These puff pastry items are best eaten the day they are made. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34470,"Roasted Chicken with Holiday Stuffing 2 tablespoons dark soy 1 tablespoon soy sauce 2 teaspoons minced garlic 1 tablespoon honey 1/2 teaspoon pepper 1 (2 1/2) pound spring chicken 1/4 cup dried chestnuts 3 dried black mushrooms 1 tablespoon cooking oil 2 Chinese sausage (2 ounces each), diced 2 medium shallots, thinly sliced 2 stalks green onions, thinly sliced 1 tablespoon chopped cilantro 2 tablespoons oyster-flavored sauce 1 teaspoon sesame oil 1 cup cooked glutinous rice (sweet rice) Instructions: Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight.
Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 1 1/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool.
Preheat oven to 350 degrees.
Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 1 1/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34471,"Parsnip Puree 1 pound parsnips, peeled and sliced Salt 2 cups heavy cream 2 sprigs fresh thyme 1 head garlic, cut in 1/2 horizontally 4 ounces unsalted butter or extra-virgin olive oil Freshly ground black pepper Instructions: Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to a simmer. Cook until tender - the tip of a paring knife should easily go through without resistance, approximately 15 minutes. In a medium saucepan place the cream, thyme sprigs and garlic cloves over low heat and bring to a simmer. Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34472,"Chocolate Orange Cake Unsalted butter, for greasing the cake pans 1 teaspoon espresso powder or instant coffee 3/4 cup freshly squeezed orange juice
2 cups cake flour
2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk
2 large eggs
1/4 cup heavy cream 4 ounces white chocolate chips
8 ounces cream cheese
4 ounces unsalted butter
1 tablespoon pure vanilla extract
2 cups confectioners' sugar
1 cup crushed chocolate sandwich cookies, such as Oreos, or sandwich cookies of your choice 5 egg whites 1 cup granulated sugar
Pinch fine salt
1 pound unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with butter. Dissolve the espresso powder in 1/4 cup hot water, then stir into the orange juice. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, sift the cake flour, sugar, cocoa, baking soda, baking powder and salt. Mix on a low speed. In a second bowl, lightly whisk together the oil, buttermilk and eggs; slowly add to the flour mixture. Increase the mixer speed and whisk until fully incorporated. Fold in the orange juice-coffee mixture. Pour the batter into prepared cake pans. Bake until a toothpick inserted into the center of the cakes comes out clean, 20 to 25 minutes. For the cookies-and-cream filling: Combine the heavy cream and white chocolate in a microwave-safe bowl. Microwave for 1 minute, then stir until smooth. Set aside to cool. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese, butter and vanilla until light and fluffy. Add the white chocolate mixture and whip for another minute. Lower the mixer speed, gradually add the confectioners' sugar and whip for another minute at high speed. Fold in the cookies. (Makes 2 cups.) For the buttercream: Place the egg whites, sugar and salt in a stand mixer bowl and set the bowl over a pan of simmering water. Whisk until the mixture is warm to the touch and all the sugar has dissolved. Attach the bowl to the mixer and whisk until soft peaks form, 8 to 10 minutes. Add the butter, a few tablespoons at a time, then whisk in the vanilla. Switch to the paddle attachment and continue mixing at low speed until the buttercream becomes smooth, another minute or two. (Makes 5 cups.) To assemble the cake: Place one cake layer on a cake board and pipe a border of buttercream along the circumference (to act as a pool for the filling). Fill the center with the cookies-and-cream filling. Top with the second cake layer and frost the entire cake with the buttercream. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 34473,"Pumpkin Sandwich Cookies with Chocolate Ganache 4 sticks (1 pound) unsalted butter, at room temperature 1 cup granulated sugar 4 1/2 teaspoons pure vanilla extract 1 large egg, at room temperature 4 cups all-purpose flour (see Cook's Note) 1/4 teaspoon fine salt 2 teaspoons ground cinnamon Orange sanding sugar, for sprinkling 3 1/2 cups semisweet chocolate chips 1 teaspoon ground cinnamon, optional 1 cup heavy cream Instructions: For the cookies: Cream the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and egg and mix on medium speed to combine, scraping down the sides of the bowl with a rubber spatula as needed, about 2 minutes. Add the flour and salt in 2 batches and mix on low speed, scraping down the sides of the bowl as needed, until the flour is just incorporated (be sure not to overmix), 2 to 3 minutes. Divide the dough in half and place each half on a large piece of parchment. Top each piece of dough with a second piece of parchment. Roll out the dough to about 1/4 inch thick. Stack the rolled dough on a baking sheet and refrigerate until chilled and firm to the touch, about 1 hour.
Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment. Put the cinnamon in a small bowl.
Carefully peel off the top sheets of parchment from the dough. Cut out the cookies using a 3-inch pumpkin-shaped cookie cutter. Transfer the cookies to the prepared baking sheets, spacing them 2 inches apart. Sprinkle half the cookies with about 1 teaspoon orange sanding sugar per cookie, leaving the stems of the pumpkins without sprinkles. Using your finger, dab some of the cinnamon on the stems of the decorated cookies. Refrigerate the cookies until firm, about 15 minutes.
Bake the cookies, rotating the baking sheets from top to bottom and front to back halfway through, until lightly golden around the edges, 10 to 12 minutes. Allow the cookies to cool for 5 minutes before transferring them to a cooling rack to cool completely.
For the ganache: Meanwhile, combine the chocolate chips and cinnamon, if using, in a medium heat-safe bowl.
Heat the cream in a small saucepan until it just comes to a simmer. Pour the cream over the chocolate chip mixture and allow it to sit for about 10 minutes. Whisk, starting in the center and working outwards, until the mixture is lump-free. (If lumps remain, microwave the mixture in 20-second intervals, stirring in between each, until no lumps remain.) Cover the ganache with plastic wrap and refrigerate until thickened and spreadable, about 30 minutes.
Spread the ganache on the undecorated cookies (about a generous tablespoon each) and sandwich with the decorated ones.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34474,"Wild Mushroom Pistachio Pasta Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 onion, roughly chopped
3/4 pound cremini mushrooms or dark wild mushrooms, chopped
2 cloves garlic, minced
3 cups chicken stock or low-sodium chicken broth 3/4 cup roasted pistachios, roughly chopped, plus more for garnish
1 teaspoon crushed red pepper
3 tablespoons extra-virgin olive oil
1 pound penne, pappardelle or your favorite pasta
Freshly grated Parmesan or pecorino, for serving Instructions: Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until lightly browned, about 7 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, for 3 minutes. Stir in the garlic and cook for another 2 minutes, then reduce the heat to medium. Add the stock and simmer until the liquid is reduced by half. Stir in the pistachios, crushed red pepper and oil, and season with salt and pepper. Set aside and keep warm. Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain, then serve right away with the sauce spooned over the top. Sprinkle with Parmesan and pistachios. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 34475,"Banana Blossom Salad 2 small banana blossoms, or 4 cups well-packed finely julienned banana blossom strips 2 tablespoons white vinegar 4 tablespoons White Vinaigrette, recipe follows 2 cups shredded, poached chicken breast 1/4 teaspoon salt 1/8 teaspoon pepper 2 teaspoons fresh lime juice 1 ruby red grapefruit, sectioned and each segment torn into thirds, optional 2 teaspoons chopped rau rum (Vietnamese mint), or regular mint 6 tablespoons chili fish sauce 4 tablespoons crispy shallot flakes 4 tablespoons chopped roasted peanuts 1 cup sugar 1 teaspoon salt 1 cup white vinegar 1 cup water Instructions: Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately. Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 34476,"Thandai Tres Leches Cake 4 cups whole milk 1 cup blanched almonds
1 cup unsalted cashews
1/2 cup granulated sugar
10 green cardamom pods
1 teaspoon fennel seeds
1 teaspoon melon seeds, optional
1 teaspoon white poppy seeds, optional
1/2 teaspoon peppercorns
Pinch saffron
One 14-ounce can condensed milk
1 tablespoon rose water 3 2/3 cups all-purpose flour 2 1/4 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
8 large egg whites
1/3 cup (80 milliliters) sour cream
1 tablespoon green cardamom powder
2 sticks (1 cup) unsalted butter, at room temperature 3 cups heavy cream 1 cup confectioners' sugar 1 teaspoon green cardamom powder 8 ounces cream cheese, at room temperature Dried rose petals, for garnish Chopped pistachios, for garnish Saffron threads, for garnish Gold leaf, for garnish Instructions: For the thandai mixture: Blend the milk, almonds, cashews, sugar, cardamom, fennel seeds, melon seeds if using, poppy seeds if using, peppercorns and saffron together; work in batches if necessary. Strain. Return the mixture to the blender (in batches if necessary) and blend again with the condensed milk and rose water. Set aside. For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch cake pan and line it with parchment paper. Sift the flour, sugar, baking powder, baking soda and salt into a bowl. Give it a whisk and set aside. In a large bowl, whisk together the egg whites, 1 1/2 cups of the thandai mixture (refrigerate the remaining thandai for topping the cake), sour cream and cardamom powder. Cream the butter in a stand mixer fitted with the paddle attachment. Add about a third of the wet mixture and beat it in before adding half the dry ingredients. Beat until incorporated, then repeat the additions, ending with the wet ingredients, scraping down the sides of the bowl as needed. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes. Let the cake cool to room temperature.
For the frosting: In a stand mixer fitted with the whisk attachment, combine the heavy cream and confectioners' sugar. Beat on high speed until the mixture forms firm peaks. Beat in the cardamom powder. Fold in the cream cheese by hand with a rubber spatula.
To assemble the cake, poke holes all over it with a toothpick or skewer. Slowly drizzle the remaining thandai mixture over the cake. Let the mixture soak into the cake for 30 minutes. Top the cake with the frosting and smooth it with an offset spatula. Garnish with rose petals, pistachios, saffron and gold leaf.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34477,"Vanilla Martini 1-ounce pomegranate juice 3 ounces vanilla vodka Dash orange juice Ice Candied orange rind, for garnish Instructions: Combine ingredients in a shaker with ice. Shake vigorously. Strain into a martini glass and serve with a candied orange rind. ","[Prosecco, Moscato, Sauvignon Blanc]" 34478,"Cheese Fondue Hash Browns 2 tablespoons vegetable oil 2 tablespoons unsalted butter 2 large Idaho potatoes, washed, peeled and diced (about 1 1/2 to 2 inches thick) Pinch paprika Kosher salt and freshly ground black pepper 1 bunch green onions, halved and thinly sliced 1/2 cup white wine 1 small Camembert or Brie cheese, rind trimmed off the bottom side Instructions: Preheat the oven to 375 degrees F. Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, add the butter and the potatoes. Season with a pinch of paprika and salt and pepper, to taste. Cook, stirring from time to time, until they become tender but crispy, about 10 minutes. Add the onions and the wine. Season again with salt and pepper and increase the heat. The potatoes should eventually start to brown. Add more butter, if desired. Cook for 5 to 8 minutes, stirring from time to time, so the potatoes brown on all sides. Put the cheese in the middle of the skillet on top of everything and put the pan in the center of the oven. Bake until the cheese melts, about 8 to 10 minutes. The potatoes should be tender when pierced with the tip of a knife. Remove from the oven and season again with salt, if needed. Transfer to a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34479,"Melon and Prosciutto Wraps 1/2 cantaloupe 1/2 honeydew melon 24 very thin slices prosciutto 48 toothpicks Instructions: Scoop out seeds from each melon half. Cut each half into 6 wedges. Remove melon skins. Wrap 1 or 2 slices of prosciutto around each wedge. Secure prosciutto with 4 toothpicks. Cut each wedge into 4 bite-sized pieces. Cover and refrigerate. Serve chilled. (Can be made 2 to 3 hours ahead of time and chilled. Make sure melon wedges are well wrapped so that they do not dry out.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34480,"Beef Wellington One 2-pound center-cut beef tenderloin, tied by your butcher Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons olive oil 1 pound button mushrooms
4 tablespoons butter
1 shallot, minced
2 tablespoons heavy cream
2 tablespoons dried breadcrumbs
2 tablespoons finely chopped fresh parsley
2 tablespoons Dijon mustard
1 1/2 tablespoons prepared horseradish
1 large egg
Flour, for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed Flaky sea salt, for sprinkling Instructions: Sprinkle the tenderloin generously on all sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Sear the beef on all sides, 8 to 10 minutes. Remove to a baking sheet and cool completely, about 20 minutes. Add half of the mushrooms to a food processor and pulse until they are very finely chopped. Remove the finely chopped mushrooms to a bowl and continue with the other half of the mushrooms. Reserve. Heat the butter and remaining tablespoon of oil in a large pan over medium-high heat. Once melted and foaming, add the shallots and sweat until fully softened, about 4 minutes. Add the mushrooms to the pan and saute until they release all their moisture and then dry, about 10 minutes. Add the heavy cream and simmer until thick, about 2 minutes. Turn off the heat and stir in the breadcrumbs and parsley. Remove the mushrooms to a small bowl, cool completely and chill in the refrigerator for at least 1 hour. The mushrooms should now look like a paste. Combine the Dijon and horseradish in a small bowl. Once the meat is cool to the touch, snip off the butcher's twine and discard, and then spread the mustard and horseradish mixture all over the beef. Place in the refrigerator to chill for 1 hour. Adjust a rack to the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper. Crack the egg into a small bowl and beat until smooth. Dust the work area lightly with flour. Roll out the puff pastry with a rolling pin so it's 4 inches longer than the tenderloin and 6 to 7 inches wider. Brush a 3-inch edge of the pastry with the beaten egg. Spread and pat the mushroom mixture all over the top and sides of the beef. Lay the beef mushroom-side down in the center of the pastry and pat the remaining mushrooms onto the exposed side. Tuck the 2 ends of the pastry into the beef and then fold up the other sides. Place the beef seam-side down on the baking sheet. Brush all over with the egg wash. Cut 3 slits on the top of the roast and sprinkle lightly with flaky sea salt. Roast until a thermometer inserted into the beef reads 120 degrees F, about 40 minutes. Remove from the oven and rest for 20 minutes before slicing into 1-inch-thick pieces. The temperature will rise to 125 degrees F, leaving you with a nice ruby red medium rare. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot]" 34481,"Cucumber, Grape Tomato and Dill Salad 1 large shallot, finely minced 1 tablespoon Dijon mustard 1/4 cup balsamic vinegar 3/4 cup olive oil 1 seedless, skinless, cucumber, halved lengthwise and cut into 1/4-inch half moons 1 bunch fresh dill, trimmed and minced Lightly toasted fennel seeds 1 serrano cl, seeded and chopped 1 pint grape tomatoes Instructions: Put shallot, mustard, and vinegar in a blender, and blend. With the motor running, slowly drizzle in oil. Toss cucumber and dill in the vinaigrette with fennel seeds and cl. Fold in the tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34482,"No Recipe Recipe: Smoky Veggie Chili 2 tablespoons vegetable oil Yellow onion, roughly chopped Carrots, cut into 1-inch pieces Celery, cut into 1-inch pieces 4 garlic cloves, finely chopped 3 (15.1/2-ounce) cans kidney or pinto beans Dried herbs and spices - dried oregano, cumin, coriander, chili powder Salt and freshly ground black pepper 1 (28-ounce) can diced tomatoes with juice Few cups water 1/3 cup finely chopped fresh cilantro leaves Avocado, sour cream, and cheese, for garnish Instructions: Heat the oil in a large pot over medium heat. When it shimmers, add the onions, carrots, celery, and garlic and cook for a few minutes to soften. Add the beans, oregano, and spices of your choice. Season with salt and pepper, to taste, and cook, stirring frequently, until you can smell all your spices. Add the tomatoes with juices, water, and cilantro, and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 30 minutes. Season, to taste, with salt and pepper, if needed. Transfer to a large serving bowl and serve with avocado, sour cream, and cheese. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 34483,"Pork Pie 2 cups sifted all-purpose flour, plus more for flouring 1/4 teaspoon salt 3/4 cup cubed lard (preferably leaf lard), chilled 1/4 to 1/3 cup ice water 8 ounces bacon, cut into medium dice 2 pounds ground pork Salt 1 pound russet potatoes, peeled and cut into large dice 2 cups chopped celery 1/2 cup chopped celery leaves 1/2 cup chopped fresh parsley 1 tablespoon chopped fresh savory or equal parts chopped fresh rosemary and oregano 2 cloves garlic, chopped 2 large onions, chopped Pinch ground cinnamon Pinch ground cloves 1 egg yolk beaten with 1 tablespoon milk Instructions: For the double crust leaf lard pastry: In a bowl, mix the flour and salt together with 2 knives. Cut in the lard until the mixture resembles coarse crumbs. Sprinkle the ice water over the mixture, a spoonful at a time, stirring with a fork and adding just enough water so it holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour. For the pork filling: Heat a 10-inch cast-iron skillet over medium heat. Add the bacon and cook until crisp; remove to a plate. Add the pork and a pinch of salt and brown for 2 minutes; remove to a plate. Add the potatoes, celery, celery leaves, parsley, savory, garlic and onions and sweat for 3 to 5 minutes. Deglaze the skillet with 1 cup of water, scraping up the brown bits from the bottom with a wooden spoon. Add the pork and bacon back to the skillet with the cinnamon, cloves and a large pinch of salt, and simmer until the liquid has evaporated, 20 minutes. While the mixture is simmering, preheat the oven to 400 degrees F. Lightly flour a work surface. Roll out the chilled pastry into two 13-inch rounds for a 10-inch double-crust pie, or into one 14-inch round for a single-crust pie. If using the double-crust method, line a 10-inch pie plate with one of the pastry rounds and fill with the meat mixture; cover with the remaining pastry. Trim and crimp the edges to seal, and cut small steam vents. Brush the top of the pastry with the egg yolk and milk mixture. If using the single-crust method, place the meat mixture in a 10-inch pie plate and cover with the single pastry round. Trim, press the edges into the sides of the pan and cut small steam vents in the center. Brush the top of the pastry with the egg yolk and milk mixture. Bake until the crust is golden, 35 to 40 minutes. Let cool for 30 minutes and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34484,"Vegetarian Arugula Chickpea Power Salad 1 15-ounce can no-salt added chickpeas beans 1 large ripe avocado, pitted and diced 1/4 cup diced red onion 1 tablespoon lemon juice Salt and freshly ground black pepper 1 cup arugula 1/4 cup sliced cucumbers 1/4 cup cooked quinoa 1/4 cup sliced strawberries 1/4 cup sliced cherry tomatoes1 tablespoon crumbled feta Balsamic vinegar, for drizzling, optional Instructions: Rinse and drain the chickpeas. In a medium bowl, combine the chickpeas and avocado, and roughly mash with a fork or potato masher. Add the onions and lemon juice. Season with salt and pepper. Stir to combine thoroughly.
Serve 1/2 cup of the chickpea salad on a plate with the arugula, cucumbers, quinoa, strawberries, tomatoes, feta and a drizzle of balsamic vinegar. Enjoy!
Reserve the remaining chickpea and avocado salad for another purpose. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34485,"Eggs Benedict Grill 1 1/2 pounds salmon fillet 1 cup melted butter 1 lemon, zested 4 tablespoons plus 1 teaspoon lemon juice Kosher salt and freshly ground black pepper 8 ounces cream cheese, softened 3 tablespoons chopped fresh tarragon leaves 6 eggs 2 tablespoons heavy cream 3 dashes hot pepper sauce (recommended: Tabasco) 3 bagels, sliced Hollandaise sauce, recipe follows 2 tablespoons chopped fresh chives, for garnish 2 tablespoons chopped fresh Italian parsley leaves, for garnish 3 egg yolks 1 tablespoon lemon juice 1 tablespoon golden sherry Pinch cayenne pepper 1/2 cup melted butter Instructions: Place the salmon in a large baking dish. Combine butter, 4 tablespoons lemon juice, and lemon zest and pour the mixture over the salmon. Season with salt and pepper and marinate for 1 to 2 hours. Preheat an outdoor grill to medium-high heat. Meanwhile, mix the cream cheese, tarragon, and 1 teaspoon lemon juice together and set aside. In another bowl, blend together eggs, heavy cream, hot pepper sauce, and salt and pepper, to taste, and set aside. Preheat a nonstick skillet for the eggs by placing the pan on the grill. At the same time, place the salmon on the grill and cook until desired doneness, about 5 minutes per side. Pour egg mixture into the pan and cook the eggs by continually moving cooked portions toward the center of the pan allowing the uncooked portion to flow to the sides, flipping when close to set. Place bagels on the grill cut side down and toast. Remove and spread a portion of the cream cheese mixture on the toasted side of each bagel. Place the bagels on serving plates. Top with cooked egg, salmon, and hollandaise sauce. Garnish with chopped chives and parsley. Place the egg yolks in a saucepan. Hold the pan over a stove flame approximately 3 to 4 inches above the burner and whisk until slightly thickened and bright yellow, about 2 to 3 minutes. Pour the thickened yolk into a blender and add lemon juice, sherry, and cayenne. With the motor running, add the melted butter in a slow, steady stream, blending until the sauce is smooth and thickened. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34486,"Citrus and Honey Grilled Breasts 4 boneless chicken breast halves Juice of 1 orange Juice of 1 lime Juice of 1 lemon 3 tablespoons honey 2 tablespoons olive oil 1/2 teaspoon hot sauce 1 tablespoon dried oregano 1 can (22 ounces) BUSH'S? Bourbon and Brown Sugar Grillin' Beans. Instructions: The simplicity of citrus and the sweetness of honey in this recipe make our tastebuds twitter. It's sure to please even your pickiest friends. Place chicken between sheets of plastic wrap. Gently pound the chicken with your hand or meat mallet, just enough to make the breasts equal in thickness. In a medium bowl combine the juices, honey, olive oil, hot sauce, and oregano, and pour into a re-sealable plastic bag. Add the chicken breasts and turn to coat well. Refrigerate, turning occasionally, for about 2 to 4 hours. Remove the chicken. Boil the marinade for 10 minutes if you wish to use it as a baste. Pre-heat the grill to medium-high heat, about 350F. Grill the chicken, turning once, for about 20 minutes or until cooked through. Serve with one can (22 ounces) BUSH'S® Bourbon and Brown Sugar Grillin' Beans. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34487,"Margarita Shrimp with Pico de Gallo Cocktail Sauce 1/2 bunch cilantro, chopped fine 1 serrano pepper, minced 2 tomatoes, small dice 1 small onion, small dice Juice of 1 lime 1 (8-ounce) bottle ketchup 1/2 tablespoon Worcestershire sauce 1 teaspoon salt 4 drops hot sauce 2 ounces canola oil 2 cloves garlic 2 medium shallots 1 jalapeno, stem removed 1 bunch cilantro Juice of 3 limes 2 ounces tequila 32 pieces shrimp, 16/20 count, peeled and deveined Instructions: Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed. In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce. ","[Riesling, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34488,"Chinese Cheesecake Canola oil, for frying 8 tablespoons cream cheese 3 tablespoons ricotta cheese 2 1/2 tablespoons powdered sugar (1 1/2 for mix, 1 tablespoon for garnish) 1 egg 3 tablespoons milk 10 thick egg roll skins 1 cup raspberries, fresh preferred 1 tablespoon ground cinnamon Instructions: Heat 1-inch of canola oil in large saute pan, to 325 degrees F. In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended. Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture. Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed. Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes. Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34489,"Cacio e Pepe with Fresh Corn Kosher salt 2 ears corn, shucked, kernels removed from the cobs and cobs reserved 1 pound spaghetti 2 tablespoons extra-virgin olive oil, plus additional for drizzling 2 tablespoons unsalted butter 1/2 cup panko breadcrumbs 1 teaspoon garlic powder Freshly ground black pepper 1 1/2 cups grated Pecorino Romano, plus additional for garnish 2 tablespoons thinly sliced fresh basil 2 tablespoons thinly sliced fresh parsley 1 Fresno cl, thinly sliced Instructions: Bring a large pot of salted water and the corn cobs to a boil over high heat. Add the spaghetti and cook according to the package instructions. While the pasta cooks, heat 1 tablespoon of the oil and 1 tablespoon of the butter in a skillet or large braiser over medium heat until the butter melts. Add the breadcrumbs and garlic powder and stir to completely coat the breadcrumbs. Cook, stirring frequently, until the breadcrumbs are toasted and light brown, 4 to 5 minutes. Transfer to a bowl and let cool. Wipe the skillet clean. Heat the remaining 1 tablespoon oil and 1 tablespoon butter in the cleaned skillet over medium heat until the butter melts. Increase the heat to medium high. Add a generous amount of black pepper, at least 1 teaspoon, and cook until the pepper is very fragrant, about 30 seconds. Add the corn kernels and 1/2 teaspoon salt and cook until the corn is softened and turns bright yellow, 1 to 2 minutes. Add the Pecorino Romano to a large heatproof bowl. Pour in about 1 1/2 cups of the hot pasta water and stir vigorously until the cheese melts into a smooth sauce. Remove the pasta from the boiling water with tongs to the skillet with the corn and toss to coat. Remove from the heat. Add the cheese sauce to the skillet and toss to coat, adding more pasta water as needed to keep it saucy. Add more pepper to taste. Top with more cheese and breadcrumbs, reserving some crumbs for plating. Sprinkle with the basil, parsley, cl and even more black pepper if desired. Drizzle with oil. Plate and sprinkle with more breadcrumbs. ","[Chardonnay, Vermentino, Barbera, Gavi]" 34490,"Fermented Fish And Pork Terrine 7 ounces mam ca loc (fermented mud fish) 14 ounces pork belly, skin removed, minced 2 tablespoons caster (superfine) sugar 1/2 teaspoon freshly ground black pepper 2 cloves garlic, finely chopped 1 whole egg, beaten, plus 2 egg yolks, beaten 2 red Asian shallots, finely sliced Coriander leaves (fresh cilantro), for garnish 1 red cl, sliced, for garnish Steamed jasmine rice, for serving Instructions: Remove and discard the bones from the fermented fish. Dice the flesh and place in a mixing bowl with the pork, sugar, pepper and garlic. Mix together well, then stir in the whole egg. Spoon the mixture into a glass or ceramic bowl and sprinkle the shallots over the top. Cover the bowl with plastic wrap. Half-fill a steamer, wok or large saucepan with water and bring to a rapid boil over high heat. Set the bowl in the steamer, then cover and steam over high heat for 30 minutes. Remove the lid and plastic wrap. Pierce the surface of the terrine 5 times with a bamboo skewer, then pour the beaten egg yolks over the terrine. Steam until the yolks are set, 5 minutes longer. Remove from the steamer and garnish with coriander and chiles. Serve warm with steamed jasmine rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34491,"Crunchy Tostada Ensalada 1/2 cup apple cider vinegar 1/4 cup extra-virgin olive oil
1 teaspoon honey
1 teaspoon pureed canned chipotles in adobo 1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon coriander
Six 5 1/2-inch yellow corn tortillas Canola oil, for brushing Kosher salt 2 Roma tomatoes, cut into 1/2-inch dice
1/2 cup fresh cilantro leaves (about 1/2 bunch)
1/2 cup sliced black olives
2 romaine hearts, halved lengthwise and sliced into 1/4-inch ribbons
2 cups Refried Beans, recipe follows 2 small roasted red beets, julienned (about 1/2 cup)
6 tablespoons shredded Parmesan 1/4 cup refined coconut oil, melted (see Cook's Note) 1/2 cup finely chopped yellow onion (about 1/2 medium onion)
1 tablespoon minced garlic (about 3 large cloves)
1 teaspoon cumin
1/2 teaspoon coriander
Kosher salt Two 15.5-ounce cans pinto beans, drained and rinsed
1 cup chicken stock, plus more as needed
2 teaspoons pureed canned chipotles in adobo 1 tablespoon fresh lime juice, plus lime wedges, for serving
2 tablespoons crumbled queso fresco
2 tablespoons roughly chopped fresh cilantro
Instructions: For the vinaigrette: Add the vinegar, oil, honey, chipotle puree, cumin, salt and coriander to a jar, cover tightly with lid and shake until emulsified. Hold in the refrigerator until ready to serve. (Makes 3/4 cup.) For the tostada ensalada: Preheat the oven to 350 degrees F. Brush the tortillas on both sides with canola oil, then place on a baking sheet and sprinkle with salt. Bake until crispy but not browned, 18 to 20 minutes. Remove from the oven and let cool. In a large bowl combine the tomatoes, cilantro, olives and romaine. Toss with the vinaigrette and season with salt. Evenly spread 1/3 cup of the refried beans over each tortilla. Divide the salad among the tortillas, mounding it in the center. Top with beets and 1 tablespoon shredded Parmesan. Serve immediately. Heat the coconut oil in a 10-inch cast-iron skillet over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Add the garlic, cumin, coriander and 1/2 teaspoon salt; cook until the spices are toasted and the garlic has softened, 1 minute. Add the pinto beans, chicken stock and chipotle puree and bring to a boil. Cook until the stock has reduced by about half and the mixture has thickened, 5 to 6 minutes. Off the heat, mash the beans to a smooth paste with a potato masher, leaving some beans partially mashed to add some texture. The beans should have the consistency of a thick sauce; if they're difficult to stir, they're too thick. If needed, thin the beans out with extra chicken stock, 1 tablespoon at a time. Finish by stirring in the lime juice and adding salt to taste. Garnish with queso fresco and cilantro, and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34492,"Curried Vegetable Stew 6 tablespoons vegetable oil 2 cups diced onions 1 red pepper, diced 6 tablespoons Jamaican or Madras curry powder 2 tablespoons chopped garlic 2 tablespoons chopped ginger Kosher salt and freshly ground black pepper 2 cups large diced pumpkin 1 (12.5-ounce) can chickpeas, drained and rinsed 2 chayote, peeled, and roughly chopped 2 cups large dice Yukon gold potatoes 2 cups diced carrots 6 sprigs thyme 1 cup chopped scallions Vegetable stock, to cover 1 head cauliflower, cut into florets Cheryl's Hot Sauce, to taste, recipe follows 10 whole Scotch bonnet peppers, rinsed and stems removed 1 to 1 1/2 cups white vinegar 10 whole pimento seeds Instructions: Heat a large braising pot over high heat. Add the oil and the onions, and saute for 2 minutes. Then, add the red peppers and saute 2 minutes more. Then, add curry powder, and saute until fragrant. Add the garlic, ginger, a little salt and pepper to the saute. Add the pumpkins, chickpeas, chayote, potatoes, carrots, thyme, and scallions, and stir the saute for about 6 minutes. Add enough vegetable stock to just cover the vegetables. Bring to a simmer, and then add the cauliflower and cover the pot. Simmer for about 35 minutes. Then add Cheryl's Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more. To a blender, add peppers and 1 cup of vinegar and puree. Add remaining vinegar, if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator. Yield: 2 cups ","[Syrah, Zinfandel, Tempranillo, Grenache Blanc]" 34493,"Spedino (Fried Mozzarella Sandwich) 4 slices dense bread, crusts removed 4 ounces mozzarella cheese, sliced thin, at room until golden on both sides. Salt and pepper, to taste 1/4 cup milk 2 eggs, beaten in a shallow dish 1/2 cup flour 4 ounces olive oil Basil leaves, julienned Calamata olives, pitted and chopped fine Sun dried tomatoes (in oil), sliced thin Capers Italian parsley, chopped Olive paste Anchovy fillets Instructions: Sandwich the cheese equally between 2 bread slices (add any of the additions). Season to taste. Lightly brush the milk on both sides of the sandwich. Dip briefly in flour and remove excess. Place sandwiches in egg and allow egg to soak in. Press edges of sandwiches together to seal. Heat oil in a large saute pan and add sandwiches. Fry on both sides until golden brown. Remove to paper towels to drain. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 34494,"Apricot-Mustard Glaze 2 tablespoons apricot jam or preserves 2 teaspoons stone-ground mustard 2 teaspoons apple cider vinegar Freshly ground black pepper Instructions: Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended. Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it\u2019s done cooking and let cook for an additional 1 to 2 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 34495,"Easy Toast Trio 1 slice pumpernickel bread 1 slice sourdough bread
1 slice marble rye bread
3 tablespoons butter, softened
1/4 cup hummus 2 tablespoons sliced kalamata olives
1/4 cup halved cherry tomatoes
2 tablespoons crumbled feta
1 tablespoon torn fresh oregano
1/4 cup ricotta cheese 2 tablespoons cherry preserves 1/4 cup fresh or frozen pitted cherries, halved
2 tablespoons toasted sliced almonds (can be found in the salad section)
1/4 cup whipped herb cream cheese (store bought) 2 ounces smoked salmon
1 tablespoon capers, drained
Zest of 1 lemon
1 tablespoon fresh dill
Instructions: For the toast: Toast the slices of pumpernickel, sourdough and marble rye in the toaster. Butter each with 1 tablespoon of the softened butter. For the Mediterranean toast: Spread the hummus onto the toasted pumpernickel bread. Top with the olives and tomato. Sprinkle over the feta and garnish with the oregano. For the cherry ricotta toast: Spread the sourdough with the ricotta cheese. Dab the cherry preserves on top and, using a spoon, swirl the preserves into the ricotta. Top with the cherries and almonds. For the smoked salmon toast: Spread the cream cheese onto the toasted rye bread. Fold the salmon and lay it on top of the cream cheese. Top with the capers, lemon zest and fresh dill. Halve the toasts and place onto a platter. Enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34496,"Tiramisu Parfaits 3 cups heavy cream 1/4 cup granulated sugar 10 ounces mascarpone cheese 1 egg yolk 1 1/2 tablespoons sweet Marsala 1 teaspoon vanilla extract 1/4 cup instant espresso powder 3/4 cup granulated sugar 1 tablespoon coffee extract 1 1/2 cups water 1/4 cup sweet Marsala Vanilla extract 6 Italian lady fingers 3 tablespoons cocoa powder Chocolate shavings Instructions: To make the tiramisu filling: In the bowl of a tabletop mixer, with whip attachment, beat cream and sugar until fluffy and soft peaks form. Reserve 1 cup and refrigerate to use later as garnish. Add cheese to remaining cream on low speed, gradually increasing to high speed for 30 seconds or until thoroughly incorporated. Whisk yolk in bowl over pot of simmering water until warm and pale yellow in color. Add the Marsala and vanilla. Cover and refrigerate until ready to assemble. To make the coffee syrup: In a medium sauce pot combine all ingredients except Marsala and vanilla. Reduce syrup to 1 cup. Let cool. Add Marsala and vanilla, to taste. To assemble: Break the ladyfingers in half and dip into coffee syrup. Count 5 seconds and remove from liquid to drain on baking tray. Repeat until all cookies have been dipped. Place 2 pieces of soaked ladyfingers into sides of 2-ounce Sherry glasses. Drizzle 1 tablespoon of syrup over ladyfingers and let absorb. Spoon tiramisu cream filling into each glass. Sprinkle tops with cocoa powder. Garnish with dollops of whipped cream and chocolate shavings. Serve immediately. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Riesling]" 34497,"Grilled Halibut Cheeks in Lemon Sauce 2 tablespoons butter 1 large red onion, chopped 4 to 5 cloves garlic, sliced 1 teaspoon salt 1/2 to 1 tablespoon chopped chives 2 lemons zested and grated, plus juice from 1/2 lemon 1/2 teaspoon chopped dill 1/4 to 1/2 cup white zinfandel 2 tablespoons olive oil 2 tablespoons capers 1 pound halibut cheeks Instructions: Preheat the grill. In a saute pan over medium-high heat, melt the butter. Add the onion and garlic and saute until translucent. Add the salt, chives, lemon zest, lemon juice, dill, and wine and reduce by 1/3. Add olive oil and capers and stir. Remove from the heat. In a large foil square, place a spoonful of sauce. Add 1 piece of fish, cover with more sauce, and wrap tightly. Repeat with the remaining fish. Place the packets on the grill and grill for 3 minutes on each side. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34498,"Raspberry-Chocolate Gelatin 3 cups raspberries, plus more for topping 1 cup sugar 6 teaspoons unflavored gelatin powder (about three 1/4-ounce packets) Cooking spray 2/3 cup half-and-half 2 ounces semisweet chocolate, finely chopped Whipped cream, for topping Instructions: Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender. Pour through a fine-mesh sieve into a bowl. Bring half of the raspberry puree to a boil in a small saucepan over medium heat. Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree. Spray nine 5-ounce paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry gelatin mixture. Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes. Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves. Add the chocolate, reduce the heat to low and cook, stirring, until smooth. Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours. Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper. Top with whipped cream and raspberries. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 34499,"Stuffed Cabbage Leaves with Paprika Tomato Sauce 9 slices white bread, crusts removed, cut into 1/2-inch cubes 1 cup milk 1 1/2 pounds ground meat of your choice 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh sage 1 tablespoon finely chopped garlic 1 tablespoon sugar 11/2 tablespoons salt 1 teaspoon freshly ground black pepper 12 large cabbage leaves, preferably Savoy cabbage 5 tablespoons extra-virgin olive oil 1 cup diced onion 1 tablespoon finely chopped garlic 1 tablespoon tomato paste 4 teaspoons sweet paprika 2 cups chicken stock 1 cup prepared tomato sauce or 1 cup diced tomatoes 2 tablespoons balsamic vinegar 1 tablespoon sugar 4 leaves fresh sage or 4 sprigs thyme Salt Freshly ground black pepper Instructions: First, make the filling for the Stuffed Cabbage Leaves: Put the bread cubes in a small mixing bowl, add the milk, and leave the bread to soak until it is completely saturated. With your hands, squeeze out the excess milk. Discard the milk and add the soaked bread to a large mixing bowl with the meat, parsley, sage, garlic, sugar, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate. Bring a pot of water to a boil and prepare a large bowl full of ice water. Add the cabbage leaves to the pot and blanch them in the boiling water just until they are slightly wilted, about 1 minute; drain them and immediately transfer the leaves to the ice water. When the leaves are cold, remove them from the water and pat them dry. With a small, sharp knife, cut the thick part of the stem from each cabbage leaf. Place a heaping 1/2 cup of the filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, overlapping them slightly, and then, starting at the stem end, roll up the leaf into a compact bundle. Set aside. Preheat the oven to 400 degrees F. Meanwhile, make the sauce: Heat a large heatproof saucepan over medium-high heat. Add the olive oil, onion, and garlic and saute until the vegetables are translucent. Add the tomato paste and paprika and saute briefly. Then, stir in the chicken stock, tomato sauce, balsamic vinegar, sugar, and sage. Season, to taste, with salt and pepper. Simmer for 5 minutes. Arrange the stuffed cabbage leaves neatly in a single layer in the saucepan. Bring the sauce back to a boil. Transfer the pan to the preheated oven and bake until the bundles are cooked through and firm to the touch, 25 to 30 minutes. To serve, use a large spoon to transfer the rolls to a platter or individual heated plates. Spoon the sauce over and around them. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34500,"Limoncello 12 organic lemons 1 liter 100 proof-vodka 3 cups sugar 4 cups water Instructions: Wash the lemons thoroughly. Using a peeler, take off the skins being careful not to get any of the white lemon \pith\ onto your peelings or it will add bitterness to your limoncello. Place peels into a large wide-mouth jar with all the vodka. Seal tightly. Place the jar in a cool, dry place for 2 to 3 weeks. Shake the jar to remix everything everyday or so. You will notice the color of the liquid changing to yellow as the peels lose their color. After 1 week, dissolve the sugar completely with the water by heating it on the stove in a large saucepan. Let simple syrup cool to room temperature. Strain the lemon peels from the alcohol and discard. Mix the alcohol with the simple syrup. At this point you can serve it right away or pour the alcohol into a bottle with the simple syrup and place in the freezer to chill. Once chilled it becomes thick and syrupy. ","[Prosecco, Moscato, Vinho Verde, Cava]" 34501,"El Cholo's Green Corn Tamales 24 ears yellow corn 1/2 pound cornmeal 1/4 pound shortening 1/4 pound butter 3/4 cup sugar 1/2 cup half-and-half or cream 1 teaspoon salt 12 (1-ounce) strips Cheddar 24-ounce can chiles (recommended: Ortega) Instructions: Cut both ends of corn, remove husks and save for wrapping. Cut corn kernels off the cob. In a food processor, grind the kernels with the cornmeal. Beat shortening and butter together until creamy. Add the sugar, half-and-half and salt. Add the corn mixture and mix well. For each tamale, overlap 2 corn husks. Spread some of the corn mixture onto the husks. Place 1 cheese strip and 1 cl strip on top of the mixture. Top with more corn masa. Bring the edges of the corn husks over the filling to cover completely. Place the husk on a piece of square parchment paper. Fold ends of corn husks, then fold sides of parchment over tamale and fold up ends. Tie string around ends to hold in place. Continue until all tamales are tied. Place on a rack and steam approximately 35 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 34502,"Moroccan Scramble with Turkey Merguez, Roasted Chickpeas and Avocado Two 15-ounce cans chickpeas, drained, rinsed and drained again 2 tablespoons olive oil Kosher salt and freshly ground black pepper 3 tablespoons olive oil 5 cloves garlic, finely chopped to a paste or grated with a rasp grater 1 Fresno cl, finely diced 1 tablespoon harissa paste 8 ounces ground turkey or chicken (90/10) 1 tablespoon red wine vinegar 8 large eggs 1/4 cup chopped fresh cilantro 2 ripe avocados, peeled, pitted and diced 1 medium red onion, thinly sliced, soaked in ice water for 10 minutes and drained Instructions: For the chickpeas: Preheat the oven to 425 degrees F. Toss the chickpeas with the oil and season with salt and pepper. Spread on a rimmed baking sheet and roast until crispy, about 35 minutes. For the scramble: Heat 2 tablespoons of the oil in a small pan over medium heat. Add the garlic and cl and cook until soft. Add the harissa paste and cook for 1 minute. Add 1/2 cup water and cook until thickened, about 2 minutes. Remove from the heat. Heat the remaining tablespoon oil in a large nonstick saute pan over high heat, add the turkey and cook, stirring occasionally, until brown, about 5 minutes. Add the vinegar, spice paste and 1/2 cup water and cook a few minutes longer. Whisk the eggs in a large bowl until light and fluffy. Add them to the turkey mixture and cook, stirring, until small moist and fluffy curds form, 3 to 4 minutes. Fold in the cilantro. Transfer to a platter and garnish with the avocado, red onion and roasted chickpeas. ","[Ros, Tempranillo, Garnacha, Barbera]

" 34503,"Dilled Shrimp & Grape Salad 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper, ground 1/4 cup olive oil 2 tablespoons dill, fresh chopped 6 cups baby lettuce mix, loosely packed 1 cucumber, seeded, sliced into 1/2 moons 1 cup seedless green grapes, picked from stem and rinsed 8 oz. wt. (about 1 1/4 cups) salad shrimp Dressing from above 1/4 cup sliced almonds, toasted Instructions: In small bowl, whisk together dressing ingredients until smooth. Place lettuce in bowl, and drizzle or toss with dressing. Then sprinkle with toasted almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34504,"Sweet and Sour Cherry Beef with Asparagus and Red Onions 2 tablespoons vegetable oil 1 1/2 pounds filet mignon, cut into four 6-ounce portions, about 1 inch thick Salt and freshly ground pepper 4 tablespoons butter 2 bunches asparagus, cut on a bias into 1-inch pieces 1 large red onion, sliced thin Freshly ground pepper 5 tablespoons red wine vinegar 3/4 cup sour cherry preserves 3 tablespoons chopped fresh tarragon 1 tablespoon freshly ground coarse black pepper Instructions: Heat oil in a large saute pan, preferably cast-iron, over high heat. When pan is hot, pat steaks dry with a paper towel and season generously with salt and pepper. Add steaks to pan and cook about 2 to 3 minutes per side for medium rare. Remove from pan. Cover lightly with foil to keep warm. Add butter to the pan and cook until butter is a deep golden-brown color. Add the asparagus and onions to the pan and cook, stirring or tossing often, until the vegetables are tender and slightly browned, about 10 minutes. Season to taste with salt and pepper. Transfer to a platter. Add the red wine vinegar to the pan and allow to reduce by half, about 2 to 3 minutes. Add the cherry preserves and cook until mixture has a sauce consistency, about 2 more minutes. Add the tarragon and the 1 tablespoon coarse-ground black pepper to the sauce. Season to taste with salt and pepper, if necessary. Arrange steaks on top of asparagus-onion mixture and spoon sauce on top of steaks. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 34505,"Wholesome Bean Chili 2 cans (15.5 oz. each) GOYA? Red Kidney Beans or GOYA? Low Sodium Red Kidney Beans 2 tbsp. GOYA? Extra Virgin Olive Oil 1 lb. ground beef ? medium yellow onion, chopped (about ? cup) 1 tsp. GOYA(R) Minced Garlic, or 2 cloves garlic, finely chopped 1 can (14.5 oz.) diced tomatoes 1 can (8 oz.) GOYA? Tomato Sauce 3 tbsp. chili powder 1 tsp. ground cumin ? tsp. sugar GOYA? Adobo All-Purpose Seasoning with Pepper, to taste GOYA? Jalapeno Salsita (optional) Instructions: Drain beans, reserving liquid; set aside. Heat oil in medium heavy-bottomed saucepot over medium-high heat. Add beef, onions and garlic; cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Stir in reserved bean liquid, diced tomatoes, tomato sauce, chili powder and cumin. Bring beef mixture to boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 1 hour. Stir reserved beans into meat mixture. Cook until heated through, about 10 minutes more. Stir in sugar; season with Adobo. Divide chili evenly among serving bowls. Garnish with salsita, if desired. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 34506,"Grilled New Potatoes with Lemon, Garlic, and Rosemary 3 pound new potatoes, yukon gold or red bliss 2 lemons 12 garlic cloves, roasted 1/8 cup rosemary sprigs 1/4 cup roasted garlic oil Salt and pepper Instructions: Preheat oven to 400 degrees F. Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips. Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight. Preheat a grill. Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly. Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes. Season with salt and pepper, and drizzle remaining lemon juice if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 34507,"Ladybug Cupcakes Black licorice spirals, such as Haribo (for the antennae) About 2 ounces yellow-tinted fondant (for the antennae tips and legs) About 4 ounces red-tinted fondant (for the bodies) About 2 ounces black-tinted fondant (for the head and spots) 24 yellow flat round sprinkles (for the eyes) 1 tablespoon semisweet chocolate chips (for the pupils) 12 Go-To Vanilla Cupcakes 1 1/2 cups Vanilla American Buttercream, tinted green Instructions: For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands from each other, leaving them attached at one end. Roll 2 small (1/4-inch) balls of yellow fondant for each pair of antennae and attach to the separated ends of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry. For the legs: Cut more licorice into 2 1/2-inch segments. Separate the strands from each other to make 72 legs. Roll 72 small (1/4-inch) balls of yellow fondant to make a foot for each leg. Attach a foot to the end of each leg. Set all the legs aside to dry. For the bodies: Shape about 2 teaspoons of red fondant into a ladybug body the size of a small walnut. Make a line in the back of the body with a small knife. Roll a small ball of black fondant about 3/4 inch in diameter for the head. Attach a pair of antennae by sticking the licorice into the head. Using a small brush with a little water, moisten the front of the head and attach 2 yellow sprinkles for eyes. Roll enough 1/4-inch balls of black fondant for spots and flatten them slightly. Moisten the backs of the ladybugs and attach the black spots. Attach 3 legs to each side of the body by pressing them in. (Use a skewer to make holes to help guide, if needed.) To assemble: Attach each head to a body by brushing the surface of the body with a little water and gently pressing the head on to adhere. Add pupils to the eyes by dipping a skewer into the melted chocolate and making small dots on the yellow sprinkles. Frost each cupcake with about 2 tablespoons buttercream. Place the ladybug in the middle and press gently into the frosting. Repeat with the remaining elements. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 34508,"Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan 2 tablespoons unsalted butter 8 ounces shishito peppers (about 6 cups) 1 teaspoon freshly squeezed lemon juice 1/2 cup finely grated Parmesan Kosher salt Instructions: Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready.
Melt the butter in a small saucepan over medium heat until light brown specks start to form and the butter starts to smell nutty, swirling the pan occasionally, about 5 minutes. Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes.
Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34509,"Spicy Ranch Snack Mix 2 tablespoons buttermilk powder 2 teaspoons dried parsley
2 teaspoons dried chives
1 teaspoon dried dill
1 teaspoon dry mustard
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups pretzel snaps
2 cups Cheddar bunny crackers
2 cups oyster crackers
2 cups sriracha peas (or use wasabi peas if the sriracha ones are hard to find)
2 cups white Cheddar cheese balls
4 tablespoons unsalted butter
2 tablespoons sriracha
3 tablespoons grated Parmesan
Instructions: Preheat the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper. In a small bowl, stir together the buttermilk powder, dried parsley, dried chives, dried dill, dry mustard, cayenne, garlic powder and onion powder. (This is a homemade dry ranch seasoning mix which you could also treat like the packet and stir into sour cream or Greek yogurt for a quick dip!) In a large bowl, combine the pretzel snaps, Cheddar bunnies, oyster crackers, sriracha peas and white Cheddar balls. Melt the butter in a small skillet (or the microwave) and stir in the sriracha. Drizzle the butter mixture over the snack mix and toss with the seasoning mix and Parmesan. Spread on the prepared baking sheet and bake, tossing once or twice, until everything is dry and toasted, about 25 minutes. Let cool on the baking sheet. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 34510,"Erawan's Red Curry Lobster 1/2 cup unsweetened coconut cream, see Cook's Note 2 tablespoons red curry paste, recipe follows 1 1/3 cup coconut milk, see Cook's Note 6 Thai eggplant, cut in chunks* (See Cook's Note) 2 tablespoons fish sauce* 1/4 teaspoon kosher salt 1 1/3 teaspoons sugar 5 kaffir lime leaves, torn into small pieces* 12 to 14 ounces cooked lobster meat, coarsely chopped 1/3 cup basil leaves 2 red finger hot chiles, thinly sliced, for garnish* Serving suggestion: steamed rice 1 tablespoon coriander seeds 1 teaspoon cumin seeds 15 dried birds-eye chiles, soaked in hot water for 15 minutes 3 tablespoons finely chopped shallots 4 tablespoons finely chopped garlic 2 tablespoons thinly sliced fresh lemongrass 3 kaffir lime leaves, minced 20 black peppercorns 1 teaspoon dried shrimp paste* Water Instructions: Bring the coconut cream to a simmer over medium heat in a large, deep skillet or Dutch oven. Add the red curry paste and simmer, stirring, for several minutes. Add the coconut milk, simmer for 1 to 2 minutes then add the eggplant, fish sauce, salt, sugar and kaffir lime leaves. Simmer the curry until the eggplant is soft and cooked, about 15 minutes. Add the lobster and basil and heat through. Spoon the curry into a serving bowl, garnish with sliced chiles and serve with rice. Toast the coriander and cumin seeds in a small pan over very low heat until fragrant, about 5 minutes. In a spice grinder or mortar, grind the seeds to a fine powder. Transfer the spice powder to a blender. Add the chiles, shallots, garlic, lemongrass, lime leaves, peppercorns and shrimp paste. Puree, adding water a tablespoon at a time, until the mixture forms a thick paste. Store covered in a cool dry place. ","[Syrah, GSM Blend, Tempranillo, Barbera]" 34511,"Pear and Red Onion Gratin 1 large red onion 3 ripe Bosc pears 3 tablespoons extra-virgin olive oil, divided 1 tablespoon chopped fresh thyme 1/4 teaspoon salt Freshly ground pepper to taste 1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note) 1/3 cup grated Parmigiano-Reggiano Instructions: Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It's a terrific accompaniment for a glazed ham or grilled sausage or most any roasted meat or poultry.; Fill a large bowl three-quarters full with water; add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes. Preheat oven to 400degreesF. Halve and core each pear; cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper; toss to combine. Cover with foil. Roast for 30 minutes, stirring twice. Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil; stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving. Recipe Tips & Notes:

1. Note: We like to use the Ian's brand of coarse dry breadcrumbs, labeled \Panko breadcrumbs.\ Find them in the natural-foods section of large supermarkets.
2. To make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs onto a baking sheet and bake in a 250degreesF oven until dry and crispy, about 15 minutes. Recipe Nutrition: Per serving: 188 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat); 3 mg cholesterol; 29 g carbohydrates; 4 g protein; 4 g fiber; 225 mg sodium; 215 mg potassium Nutrtion Bonus: Vitamin C (15% daily value). 2 Carbohydrate Servings Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 1 fat ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34512,"Mango and Peach Salsa 2 peaches, peeled and medium diced 1 mango, peeled and medium diced 1/2 cup chopped red onion 1 jalapeno, seeded and finely chopped 1 teaspoon fresh lime juice 1 tablespoon vegetable oil 1/4 cup chopped fresh cilantro Salt and freshly ground black pepper Instructions: Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving. Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34513,"Lobster Mac and Cheese Kosher salt Vegetable oil 1 pound cavatappi or elbow macaroni 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere cheese, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon nutmeg 1 1/2 pounds cooked lobster meat 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) Instructions: Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34514,"Sugared Wensleydale Cheese with Biscuits 1/2 pound Wensleydale cheese made with cranberries 1/4 cup sugar 12 pizzelles or sweet crackers (recommended: Nabisco Honey Maid Crackers) 1 cup seedless grapes Instructions: Slice Wensleydale with a cheese plane. Sprinkle with sugar and arrange on a platter with seedless grapes. Serve with sweet biscuits and with dry white wine, beer or cider. ","[Chardonnay, Riesling, Gewrztraminer]" 34515,"Old-Fashioned Cupcakes with Peanut Butter Frosting 1 1/2 cups sugar 1/2 cup (1 stick) butter, softened
2 large eggs
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 1/2 teaspoons vanilla extract 1/2 cup (1 stick butter), softened 1 cup creamy peanut butter 3 cups confectioner's sugar 1/4 cup milk, plus as needed 1 teaspoon vanilla extract Rainbow sprinkles, for garnish Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Fill a 12-count muffin tin with liners and set aside. With an electric mixer, cream together the sugar and butter until fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking powder and salt together, then add alternately with the milk, beginning and ending with flour mixture. Add the vanilla and mix until smooth. Divide the batter evenly among the prepared muffin tin cups, filling about three-quarters of the way up. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Turn out cupcakes onto a cooling rack to cool completely before frosting. For the frosting: With an electric mixer, beat the butter and peanut butter together until fluffy, about 5 minutes. Slowly add 1 1/2 cups of the confectioner's sugar, the milk, and the vanilla. Beat in the remaining 1 1/2 cups confectioner's sugar. Mix in additional milk, 1 tablespoon at a time, until the frosting is a creamy, spreadable consistency. Generously frost the cupcakes. Garnish with sprinkles. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 34516,"Smoked Salmon and Cucumber Tartine 6 slices good country white bread, crusts removed and toasted 4 slices smoked salmon 1/4 cucumber, thinly sliced 1/2 lemon, juiced Instructions: Lay out the toast slices and divide the smoked salmon equally among the pieces. Place the cucumber slices on top of the smoked salmon, sprinkle with the lemon juice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34517,"Okra, Corn and Tomatoes 6 large ripe tomatoes, peeled, seeded, and coarsely chopped or 3 cups canned peeled tomatoes, seeded and coarsely chopped 2 cups fresh or frozen corn kernels 1 pound fresh or frozen okra, topped, tailed and cut into 1/2-inch rounds 1 habanero cl Instructions: Place all of the ingredients in a medium-sized saucepan and add 2 cups of water. Bring to a boil, then lower the heat, cover and cook for 20 minutes. Serve hot. ","[Riesling, Vermentino, Garnacha, Tempranillo]" 34518,"Salt-Crusted Rockfish with Arugula 1 (3-pound) whole rockfish, scaled, with fins removed (known in Spanish as Besugo) Leaves from 2 sprigs fresh thyme
4 pounds coarse sea salt Water, as needed Freshly ground pepper, as needed Spanish extra-virgin olive oil, as needed 1 pound arugula Fleur de sel, garnish Instructions: Make the Rockfish: Preheat the oven to 450 degrees F. In a bowl, combine the rosemary, thyme, and salt with enough water to form a paste. Spread a layer of the salt paste, about half of it, on the bottom of a baking dish. Place snapper on top of the salt paste. Carefully spread the remaining salt paste over top of the snapper, being careful to cover it completely. Bake fish for 25 minutes. Meanwhile, make the arugula: Heat a small amount of the olive oil in a skillet over high heat. Quickly saute the arugula until wilted. Sprinkle with salt, to taste, and set aside. To Serve: Break the salt crust along the sides. Remove the upper crust from the fish taking care to keep the crust whole. (If you break the upper crust or crack into the fish from the top, the fish will turn out salty.) Gently remove the fillets. Arrange the arugula around the edge of the platter and drizzle the fillets with olive oil and season with pepper. Sprinkle fleur de sel over the top. Make the Rockfish: Preheat the oven to 450 degrees F. In a bowl, combine the rosemary, thyme, and salt with enough water to form a paste. Spread a layer of the salt paste, about half of it, on the bottom of a baking dish. Place snapper on top of the salt paste. Carefully spread the remaining salt paste over top of the snapper, being careful to cover it completely. Bake fish for 25 minutes. Meanwhile, make the arugula: Heat a small amount of the olive oil in a skillet over high heat. Quickly saute the arugula until wilted. Sprinkle with salt, to taste, and set aside. To Serve: Break the salt crust along the sides. Remove the upper crust from the fish taking care to keep the crust whole. (If you break the upper crust or crack into the fish from the top, the fish will turn out salty.) Gently remove the fillets. Arrange the arugula around the edge of the platter and drizzle the fillets with olive oil and season with pepper. Sprinkle fleur de sel over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 34519,"Fried Avocado Bites Three 8-ounce avocados, halved and pitted Fine salt 2 tablespoons fresh lime juice 2 tablespoons sugar 1/2 teaspoon Asian chili garlic paste Vegetable or canola oil, for frying (about 8 cups) 1 cup seltzer 3/4 cup all-purpose flour 1 large egg 1/4 cup loosely packed fresh cilantro leaves, for garnish 1 tablespoon Asian fish sauce Instructions: Special equipment: a deep-fry thermometer Line a small rimmed baking sheet with parchment. Score the flesh of each avocado half to the skin with 2 lengthwise and 3 crosswise cuts, to make 12 chunks per half. Ease the chunks out of the skins with a large spoon, and spread them in an even layer on the prepared baking sheet. Sprinkle with 1/2 teaspoon salt, and freeze for 1 hour. Meanwhile, make the dipping sauce: Whisk together the lime juice, sugar, fish sauce and chili garlic paste in a small bowl until the sugar is dissolved; set aside. Fill a large, heavy-bottomed pot or a Dutch oven with about 1 1/2 inches of oil. Attach a deep-fry thermometer, and bring to 360 degrees F over medium heat. Whisk together the seltzer, flour, egg and 1/4 teaspoon salt in a medium bowl until smooth. Submerge half the avocado chunks in the batter. Scoop them out with a slotted spoon, letting excess batter drip back into the bowl, and add them to the hot oil, being careful not to splash. Fry the avocado chunks, turning frequently, until deeply golden brown, about 4 minutes. Transfer them to a paper towel-lined plate, and sprinkle right away with some salt. Bring the oil temperature back up to 360 degrees F. Repeat with the remaining avocado chunks. Transfer all the chunks to a serving plate, and garnish with cilantro leaves. Serve immediately with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34520,"Roasted Rosemary Turkey Breast 1/4 cup unsalted butter, softened 2 tablespoons chopped fresh rosemary leaves 4 cloves garlic, minced 1 tablespoon chopped fresh sage 2 1/2 teaspoons dry mustard 1 teaspoon fresh orange zest Salt and freshly ground black pepper 1 (6-pound) fresh turkey breast, on the bone, rinsed and patted dry 2 stalks celery, cut into 2-inch pieces 2 small carrots, peeled and cut into 2-inch pieces 2 small onions, peeled and quartered Instructions: Preheat the oven to 325 degrees F. In a small bowl, combine the softened butter, rosemary, garlic, sage, dried mustard, orange zest, salt, and pepper. Carefully lift the skin from the turkey breast and rub half of the seasoned butter directly onto the breast. Rub the rest of the seasoned butter on the skin. Season the turkey breast generously with salt, and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for about 2 hours or until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. Carve the breast and serve with the pan juices. Reserve the leftovers for oven-roasted turkey sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34521,"Watercress Pesto with White Beans 1/3 cup lightly toasted pine nuts 3 cups loosely packed watercress 1 teaspoon chopped garlic Pinch of crushed red pepper flakes Kosher salt 1/2 cup coarsely grated Pecorino-Romano 1/2 cup extra-virgin olive oil 1/2 cup white beans Instructions: Put the pine nuts in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the white beans. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 34522,"Pork Tacos with Onions and Peppers 1 large pork tenderloin (about 1 1/4 pounds), trimmed 3 tablespoons extra-virgin olive oil 2 teaspoons fajita seasoning 2 bell peppers (red and/or yellow), sliced 2 small red onions (11/2 thickly sliced, 1/2 thinly sliced) 6 radishes, thinly sliced 2 Persian cucumbers, chopped 2 teaspoons finely chopped pickled jalapenos (mild or hot), plus 1 tablespoon brine Kosher salt and freshly ground pepper 1/2 cup fresh cilantro Juice of 1/2 lime, plus wedges for serving 12 corn tortillas, warmed Instructions: Put a rimmed baking sheet under the broiler; preheat 5 minutes. Toss the pork with 1 tablespoon olive oil and 1 teaspoon fajita seasoning in a large bowl. Transfer the pork to the hot baking sheet and broil 5 minutes. Meanwhile, add the bell peppers, thickly sliced onions, 1 tablespoon olive oil and the remaining 1 teaspoon fajita seasoning to the bowl; toss. Turn the pork and scatter the vegetables around it. Broil, tossing the vegetables and turning the pork occasionally, until the vegetables are tender and charred around the edges and a thermometer inserted into the center of the pork registers 145 degrees F, 5 to 7 minutes. Remove the pork to a cutting board and let rest 5 minutes. (Continue broiling the vegetables, if needed.) Toss the thinly sliced onion, radishes, cucumbers, jalapenos and brine in a bowl; season with salt and pepper. Add the cilantro, the remaining 1 tablespoon olive oil and the lime juice; toss. Slice the pork and toss with the peppers and onions. Serve in the tortillas with the cucumber salad and lime wedges. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 34523,"Stephanie's Apricot White Chocolate Cookies 1/2 cup unsalted butter, at room temperature 1/2 cup packed light brown sugar 1 egg 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dried apricots, coarsely chopped 4 ounces white chocolate, coarsely chopped Instructions: Preheat oven to 350 degrees F. In a mixer, beat the butter and brown sugar until blended. Beat in the egg and vanilla and almond extracts until combined. Add the flour, baking soda, and salt, and mix until combined. With a wooden spoon, mix in the apricots and white chocolate. Drop the batter by tablespoons onto ungreased cookie sheets, spacing 2 inches apart. Bake until the edges are lightly brown, about 10 minutes. Cool on wire racks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 34524,"Non-Alcoholic Margarita 2/3 cup fresh lime juice 1/3 cup fresh orange juice
1/3 cup light agave syrup
Kosher salt
1 cup ice cubes
1 cup chilled lime seltzer
Instructions: Combine the lime juice, orange juice and agave in a spouted measuring cup. Pour into a 12-compartment ice cube tray and freeze until solid, at least 4 hours and up to overnight. Pour the salt into a small dish. Dip the rims of 2 glasses in water, then dip the rims in the salt to coat.
Combine the ice cubes, seltzer and frozen juice cubes in a blender and blend on high until smooth and pourable. Pour into the prepared glasses and serve immediately. ","[Viognier, Vermentino, Sauvignon Blanc, Riesling]" 34525,"Antipasto Platter 2 zucchini, sliced lengthwise into 1/4-inch thick planks 1 red pepper, cheeks removed from 3 sides 1 eggplant, sliced into 1/4-inch thick circles Extra-virgin olive oil Salt and freshly ground black pepper 2 tablespoons good quality aged balsamic vinegar 1 loaf country sourdough, cut into 3/4-inch thick slices Extra-virgin olive oil 1 cup pine nuts 1/2 cup orange blossom honey 2 cups good-quality whole milk ricotta 1/4 cup extra-virgin olive oil 2 tablespoons fresh mint leaves, hand torn Sea salt and freshly ground black pepper 1 1/2 pounds mixed olives (queen, kalamata, ceringola) 1/2 pound finely sliced San Daniele ham One 8-ounce wheel Mt. Tam Triple Cream One 12-ounce Cypress Grove Chevre Truffle Tremor One 8-ounce wedge aged Monterey Jack cheese Instructions: For the vegetables: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Add the vegetables to a large bowl, drizzle with olive oil and season with salt and pepper, to taste. Grill the vegetables on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks. Remove to a large platter and drizzle with aged balsamic vinegar. For the sourdough: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Drizzle the bread slices with olive oil and arrange on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks and toast evenly. For the ricotta spread: Begin by toasting the pine nuts in a dry skillet over medium heat. Toss over low heat until golden brown, about 5 minutes. Reduce heat to low and add the honey. Mix well so the nuts get coated evenly and honey melts. Allow to cool slightly, then add to a large bowl. Add the ricotta, olive oil, mint and salt and pepper, to taste. Refrigerate until the ricotta firms up a little before serving with grilled sourdough and antipasto items. For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34526,"Prosciutto-Wrapped Chicken Involtini with Peas and Ricotta 1/2 cup frozen peas, thawed 1/4 cup ricotta
1/4 cup freshly grated Parmesan 1 teaspoon lemon zest
1/4 teaspoon cl flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 chicken cutlets
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
1 tablespoon olive oil Instructions: Preheat the oven to 375 degrees F. Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, cl flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken. Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area. Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken. Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken. Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes. Remove the chicken from the oven and let sit for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34527,"Peanut Butter Chili 1 (14.5-ounce) can diced tomatoes 1/2 cup water 3 cloves garlic, minced 2 bay leaves 1/2 teaspoon cayenne pepper, or to taste 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 (15-ounce) can black beans, rinsed and drained 1 (15- ounce) can kidney beans, rinsed and drained 1/3 cup creamy peanut butter Kosher salt and freshly ground black pepper 1 cup shredded Cheddar, optional 2 cups tortilla chips, optional Instructions: Place the diced tomatoes, water, garlic, and bay leaves into a large saucepan, and bring to a simmer over high heat. Reduce heat to medium-low, and season with the cayenne pepper, chili powder, garlic powder, and Italian seasoning. Cover, and simmer 15 minutes. After 15 minutes, pour in the black beans and kidney beans; return to a simmer, and cook for 5 minutes. Stir in the peanut butter until dissolved, then remove and discard the bay leaves, and season the chili with salt and pepper, to taste. Remove to a serving bowl and serve sprinkled with Cheddar, if desired, and tortilla chips alongside. ","[Zinfandel, Syrah, Tempranillo, Malbec]" 34528,"Orange-Vanilla Frozen Custard 1 tablespoon cornstarch 1 1/2 cups whole milk 3 large eggs 1 cup sugar 1/4 teaspoon kosher salt 1 1/2 cups heavy cream 2 teaspoons vanilla extract 2/3 cup frozen orange juice concentrate, thawed 4 teaspoons grated orange zest Instructions: Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth. Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold. Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 34529,"Andouille Dressing 1 tablespoon vegetable oil 1/2 pound Andouille Sausage, finely chopped 1 cup chopped onions 1/2 cup chopped celery 1/4 cup chopped bell peppers 4 cups crumbled corn bead 2 cups chicken stock Salt and cayenne 1/4 cup chopped green onions 1 deboned 20 pound fresh turkey, carcass removed and skin intact Instructions: In a large saute pan, heat the oil. When the oil is hot, render the sausage for about 3 minutes. Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted. Add the corn bread and chicken stock and mix well. Season the dressing with salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat. Season the entire turkey with Essence. Stuff the duck into the turkey. Stuff the remaining space with the dressing. Using butchers twine, tie the turkey to secure the ends ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 34530,"Spaghettini Squared: Pasta with Olive Oil, Garlic, and Zucchini Salt and freshly ground black pepper 3/4 pound whole-wheat dried spaghettini
3/4 pound zucchini 1/2 cup extra-virgin olive oil 2 tablespoons minced garlic 1/2 teaspoon red pepper flakes 3 tablespoons coarsely chopped fresh basil leaves 2 tablespoons finely chopped fresh flat-leaf parsley 1/4 cup Basil Oil, recipe follows 1/2 cup grated Parmesan, plus a small piece Instructions: Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes. While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandoline. If you do not have one, cut by hand into the longest, finest julienne you can manage. Season with salt and pepper. If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes. Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and parsley and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl; add the zucchini, basil oil, the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once. Cook's Note: The reason to save the basil oil to toss with the pasta at the end is so the oil will have a fresh, uncooked taste. Basil Oil (and other herb flavored oils):
For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil. For woody herbs, such as rosemary, sage, thyme, oregano or lemon verbena: Use 1 cup packed leaves to 2 cups pure olive oil. In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through. It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. (Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil.) Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place. Cook's Notes: The oil passes through the filter faster if it's filtered while still hot, so set up your filter before you start the recipe. You'll need a flat-bottomed paper filter, like those used for some drip coffee machines. Cone-shaped filters tend to get clogged. Yield: about 1 1/3 cups ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 34531,"Apple Pie and Peppermint Ice Cream Shakes 2 tablespoons unsalted butter 2 cups diced Fuji and Granny Smith apples 2 tablespoons apple cider 1/2 teaspoon brown sugar 1/4 teaspoon ground cinnamon 28 ounces vanilla ice cream 2 cups whole milk 1/2 cup crushed peppermint candy 10 shortbread cookies Instructions: Place the butter and apples over medium heat in a heavy-bottomed skillet. Cook until the apples are tender, about 5 minutes. Deglaze with the apple cider and immediately add the brown sugar and cinnamon. Cook until the apples are soft, an additional 3 to 4 minutes. Set aside to cool to room temperature. Add the ice cream, milk, half of the crushed peppermint candy and 4 shortbread cookies to a blender, along with the cooled apples. Blend until smooth. Pour the contents into 6 tall milkshake glasses and top each with more peppermint candy and a shortbread cookie. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 34532,"Fruit Salad with Orange Liqueur and Sorbet 2 fresh ripe peaches, pitted and diced or 1 can whole peaches, drained and diced 1 ripe Bartlett or Anjou pear, diced 1 pint ripe strawberries, halved 2 kiwis, peeled and sliced 2 ounces orange liqueur, such as Grand Marnier 1 pint orange or strawberry sorbet Instructions: Combine fruit in a bowl and douse with liqueur. Toss fruit with liqueur to combine. To serve, top dishes of fruit with scoops of sorbet. ","[Chardonnay, Moscato, Riesling]" 34533,"Greek Christmas Cookies (Kourambiedes) 3 sticks unsalted butter, soft 1/2 teaspoon kosher salt 1/4 cup powdered sugar, plus additional for coating 1 egg yolk 2 tablespoons brandy 1 teaspoon vanilla extract 3 cups all-purpose flour, sifted About 45 whole cloves Instructions: In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and salt and whip until light and fluffy, 3 to 5 minutes. Add the sugar, egg, brandy, and vanilla and beat until all of the ingredients are integrated. With the mixer on low speed, gradually add sifted flour to the butter mixture. Using a rubber spatula, remove the dough and transfer it onto a piece of waxed paper or parchment. Refrigerate for about 45 minutes before rolling. Preheat the oven to 350 degrees F. After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls. Place them in a single layer with space in between each, on a greased baking sheet. Repeat the process until all of the cookie dough has been rolled. Place a clove in the center of each cookie. Alternatively, shape the ball into half moons with a clove in the center of each. Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes. Allow them to cool thoroughly, and then roll them in powdered sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34534,"Quick Plantain and Mango Salsa Plate 1 mango, small diced 1 jalapeno, diced 3 tablespoons freshly chopped cilantro leaves 1 red pepper, diced 1/2 red onion, diced 3 cups vegetable oil 3 ripe plantains, peeled and sliced Salt Instructions: In a bowl, add mango, jalapeno, cilantro, red pepper and red onion. Mix together. Set aside. In a large heavy saucepan, add the oil and heat to 365 degrees F. Carefully place plantains into pan. Fry until golden brown, about 3 to 4 minutes. With a slotted spoon, remove plantains, season with salt, and let cool. When ready to serve, add mango salsa to \plantain chip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 34535,"Zucchini Almond Bread Butter, for pan 1 cup all-purpose flour, plus more for pan 2 small zucchinis (about 12 ounces) 2/3 cup, plus 2 tablespoons sugar 1/2 cup almonds 1/2 teaspoon baking soda Fine salt 1/3 cup vegetable oil 2 large eggs 1/4 cup honey 1/2 teaspoon vanilla extract 1/2 teaspoon finely grated lemon zest Instructions:

1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34536,"Pink Lemonade Spritzer 1/2 cup citron vodka 4 tablespoons pink lemonade mix, (Recommended: Country Time) 1 1/2 cups pineapple juice 1 (12-ounce) can lemon-lime flavored carbonated beverage Garnish: pink sanding sugar Instructions: In a large pitcher, combine vodka and lemonade mix, stirring well. Add pineapple juice, stirring well. Add lemon and lime beverage, stirring well. In a shallow dish, add a small amount of water or lemonade spritzer. In another small shallow dish, add desired amount of sanding sugar. Dip rims of glasses into liquid mixture and then into sanding sugar to garnish, if desired. Divide ice between 6 glasses. Pour lemonade over top. Serve immediately. ","[Prosecco, Moscato, Vinho Verde, Cava]" 34537,"Sauce Espagnole 1 stick (8 tablespoons) unsalted butter 1/2 cup all-purpose flour 1 small carrot, chopped 1 stalk celery, chopped 1 small yellow onion, chopped 1 tablespoon tomato paste 1/2 cup dry white wine 8 cups good-quality low- or no-sodium brown stock, such as veal or beef stock 1 teaspoon black peppercorns 4 sprigs fresh flat-leaf parsley 4 sprigs fresh thyme 2 dried bay leaves Instructions: Melt the butter in a large saucepan over medium-low heat. Whisk in the flour to make a smooth paste. Cook, stirring frequently with a wooden spoon and lowering the heat as needed to prevent burning, until the roux is several shades darker than peanut butter, 18 to 20 minutes. Stir in the carrots, celery and onions and cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Stir in the tomato paste, then whisk in the white wine and cook until the mixture thickens, 1 to 2 minutes. Don\u2019t worry if the vegetables get stuck in the whisk; as you add more liquid, they will release and combine with the sauce. Whisk in the stock, 1 cup at a time, and lower the heat to a simmer. To make a bouquet garni, place the peppercorns, parsley, thyme and bay leaves and in a square of cheesecloth and tie it into a bundle with kitchen twine. Submerge the bouquet garni in the sauce. Simmer the sauce, using a spoon to skim off any fat or scum that rises to the surface, until it reduces by half and has the consistency of gravy, 30 to 45 minutes. Remove the bouquet garni, then strain the sauce through a fine-mesh sieve or cheesecloth. Use as desired as a base for sauces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34538,"Zesty Chicken Meatballs 1 pound ground chicken 3 cloves garlic, minced 1 egg, whisked 3 tablespoons unseasoned whole-wheat bread crumbs 2 teaspoons Worcestershire sauce 1 teaspoon Hungarian or hot paprika 1 teaspoon onion powder 1 teaspoon chopped fresh oregano leaves, about 1 small sprig 1 tablespoon chopped fresh thyme leaves, about 5 sprigs 1 teaspoon brown sugar 1 lemon, zested Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil Serving suggestion: Collard Green Pesto Linguine, recipe follows 1 pound bunch collards, ribs discarded, leaves roughly chopped One 13-ounce box whole-wheat linguine 1/4 cup pecans 1 1/4 cups grated Parmesan, plus extra for garnish 1/2 cup pitted kalamata olives 2 cloves garlic 1 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired. Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor. Add the linguine to the pot of salted boiling water and cook according to package instructions. Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste. To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34539,"Pumpkin Wonton Ravioli 1 stick unsalted butter 2 cloves garlic, minced 1 15-ounce can pumpkin puree Kosher salt 1/4 teaspoon chili powder 1/4 cup pine nuts 1 large egg 48 wonton wrappers 1 1/2 cups shaved parmesan cheese 6 sage leaves, rolled and very thinly sliced Freshly ground pepper Instructions: Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the garlic and heat it for a couple of minutes (don't brown it). Add the pumpkin, 1/2 teaspoon salt and the chili powder. Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid. Remove from the heat and let it cool slightly while you get the other components ready. Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden. Remove them to a plate and set aside. Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown. Watch it carefully and take the pan off the heat as soon as it's ready. Finally, beat the egg with 1 tablespoon cold water. Now you're ready for Operation Ravioli. Bring a pot of salted water to a boil. Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one. Then, one at a time, dab your finger into the egg wash mixture and \paint\ around the pumpkin on the wrapper. Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go. To seal the ravioli, use a knife or square cutter to neatly trim the edges. Set them aside while you work on the rest. Drop a few ravioli at a time into the boiling water. Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates. Spoon a little bit of the browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts and a little pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34540,"Spicy Surf-and-Turf 1 boneless, skinless chicken breast half 4 ounces flank steak
   8 raw jumbo shrimp, peeled but tails left intact, deveined Salt and freshly ground black pepper
   6 scallions
   3 tablespoons olive oil
   3 tomatoes, quartered
   2 cloves garlic, smashed
   1/4 white onion, halved
   1 teaspoon crumbled dried oregano
   1 teaspoon cumin seeds
   1 teaspoon tomato bouillon
   A pinch of sugar
   4 dried California or New Mexico chiles, stemmed, seeded and torn into pieces
   2 slices panela cheese
   Six to eight 6-inch corn tortillas, warmed
   Instructions: Prepare a grill or grill pan to medium-high heat. Sprinkle the chicken, flank steak and shrimp with salt and pepper. Grill the chicken until cooked through, about 6 minutes per side. Transfer the chicken to a platter and cover with aluminum foil to keep warm. Grill the flank steak to the desired doneness, about 5 minutes per side for medium. Add it to the platter with the chicken. Grill the shrimp until just cooked through, about 3 minutes per side. Add them to the platter. Grill the scallions until brown, about 3 minutes per side. Add them to the platter. Heat 2 tablespoons of the oil in a large, heavy saucepan over medium-high heat. Add the tomatoes, garlic and onions. Cook until the onions are golden, about 8 minutes. Add the oregano, cumin, bouillon, sugar and chiles. Stir until fragrant, about 2 minutes. Add 1 cup water to the saucepan and bring to a boil. Reduce the heat to medium low and simmer until the chiles are soft, 2 minutes. Let the mixture cool slightly. Transfer the mixture to a blender, add 1 cup water and blend until smooth. Strain the sauce into a medium bowl. Heat the remaining 1 tablespoon oil in the same saucepan over medium heat. Return the sauce to the pan and simmer until slightly thickened, about 2 minutes. Season the sauce with salt and pepper. Preheat the oven to 350 degrees F. Place 2 molcajetes (see Cook's Note) in the oven and heat them for 10 minutes (or use 2 small to medium cast-iron skillets). Using oven mitts, remove them from the oven and carefully transfer them to a heatproof surface (be careful, as the molcajetes get extremely hot). Bring the sauce to a boil. Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the chicken and steak strips, shrimp, scallions and cheese slices around the edges of the heated molcajetes. Pour the boiling sauce into the center. Serve very hot, with tortillas to make tacos. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 34541,"Mom's Lasagna, Fall Version Kosher salt One 2-pound box lasagna noodles
   Olive oil, for drizzling
   8 ounces shredded mozzarella
   Freshly grated Parmesan, for serving 1/4 cup olive oil 8 ounces ground beef
   Kosher salt and freshly ground black pepper 1 small to medium butternut squash, peeled and diced (about 8 ounces)
   1 large yellow onion, finely chopped
   2 ribs celery, finely chopped 3 cloves garlic, thinly sliced
   3 tablespoons tomato paste
   1 cup dry white wine Two 28-ounce cans crushed tomatoes
   Small bundle fresh thyme, tied with butcher's twine
   6 tablespoons unsalted butter 1/2 cup flour
   2 1/2 cups whole milk
   1 teaspoon freshly grated nutmeg
   Kosher salt and freshly ground black pepper 2 pounds whole-milk ricotta
   1 cup grated pecorino or Parmesan
   2 large egg yolks, beaten
   Instructions: Bring a large pot of salted water to a boil. Cook the lasagna noodles 3 to 4 minutes less than the package directs. Drain, reserving 1 cup pasta water, and pour the pasta onto a baking sheet to cool. Drizzle with olive oil to prevent the pasta from sticking and set aside until ready to assemble. For the Bolognese: Place a heavy-bottomed pan over medium-high heat and add the oil. Add the beef, season with salt, and cook, breaking up any lumps, until it begins to brown. Move the beef to one side of the pan, add the squash and cook until it begins to brown and soften, 2 to 3 minutes. Add the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the white wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the crushed tomatoes and thyme bundle and bring to a simmer. Stir in the reserved 1 cup pasta water and cook over low heat, partially covered, until the sauce has thickened and reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle. For the bechamel: Melt the butter in a heavy-bottomed saucepot over medium heat. Whisk in the flour until it forms a wet sandy consistency. Slowly whisk in the milk and bring to a gentle boil. Reduce to a simmer, then whisk in the nutmeg and 1 teaspoon each salt and freshly ground black pepper. Cook, stirring often, until thickened and smooth, 10 to 15 minutes. Remove from the heat and whisk in the ricotta, pecorino and egg yolks, then set aside to cool slightly.
   Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place a 7-quart roasting pan or a lasagna pan on the baking sheet. To assemble: Spoon a layer of Bolognese into the pan, covering the whole bottom. Add an even layer of noodles and press into the sauce. Add a layer of Bolognese over the noodles, then another layer of pasta. Spoon some of the bechamel over the noodles, covering the entire surface. Add another layer of pasta, pressing down gently. Spoon a layer of Bolognese to cover the surface. Repeat the layering, ending with a layer of Bolognese on top. Sprinkle with the mozzarella, then cover with foil and bake until completely warmed through, 45 minutes to 1 hour. Uncover and continue to bake until golden brown and crusty on top, about 10 minutes. Sprinkle with grated Parmesan and let set 20 to 30 minutes before serving. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 34542,"Quercyan Apple Cake 3 pounds apples, peeled and thinly sliced 8 ounces sugar 4 fluid ounces rum 3 fluid ounces orange flower water Thinly pared rind of 1 lemon 1 pound plain flour (all-purpose) 1/2 teaspoon baking powder 2 eggs 1 1/2 ounces butter, creamed 1-ounce butter, melted 1 egg, beaten Caster sugar (superfine) Instructions: Filling: Macerate the sliced apples with the sugar, rum, orange flower water, and lemon peel overnight. Strain the apples, reserving the juice. Sift the flour and baking powder into a large bowl, put butter and eggs into a well in the centre. Working with the fingertips gradually add 7 fluid ounces of the liquid from the apples. Work into a smooth and elastic paste with your hand and leave to rest for 2 hours. Roll out the rested paste as thinly as possible, then transfer to a floured cloth on a large table. Working from the centre, with the palms of your hands, carefully stretch the paste to the thinness of a cigarette paper. Rest it and yourself for 1 hour. Preheat the oven to 390 degrees F. Brush lightly with melted butter and dust with sugar, cover with well-drained apples and roll up. Mix the remaining juice into the beaten egg and brush over the top. Bake in the oven for 50 to 55 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34543,"Crab Spring Rolls Oil, for frying 3/4 cup onion, chopped 1 tablespoon garlic, minced 6 cups green cabbage, shredded 2 cups red cabbage, shredded 3/4 cups green onion, chopped 1/4 cup carrot, finely grated 3 tablespoons oyster sauce Salt and freshly ground black pepper 1 pound lump crabmeat 1 package spring roll wrappers 1 egg, beaten for egg wash Pickled Ginger Vinaigrette, recipe follows 20 grams bonito base (dashi) (stock made from dried tuna flakes) 2 1/2 cups granulated sugar 1 cup rice wine vinegar 3 tablespoons chopped fresh ginger 12 ounces pickled ginger Pinch salt 1 1/2 cups salad oil Instructions: In a deep-fryer or Dutch oven, add oil to fill 2/3 of the way and preheat to 375 degrees F. In a saute pan, add the 2 tablespoons oil. Add onion and garlic, and cook for 2 minutes over medium-high heat. Add cabbages, green onion, carrot, oyster sauce and salt and pepper, to taste. Cook over high heat for about 2 to 3 minutes. Remove from the heat, drain excess liquid, and cool. Fold in crabmeat and mix to combine. Separate the sheets of spring roll wrappers, and keep under a slightly damp towel. Place 2 tablespoons of crabmeat filling on the wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center. Roll tightly and seal with the egg wash. Place the spring rolls into the preheated oil and fry until golden brown. Place on paper towels to drain. Serve with Pickled Ginger Vinaigrette. In a mixing bowl, combine dashi, sugar and rice wine vinegar. Transfer mixture to a blender and add fresh ginger, pickled ginger and salt. Slowly add salad oil to the blender. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34544,"Simplest Caesar Salad 1/4 cup fresh parsley leaves 2 anchovy fillets 2 tablespoons grated Parmesan, plus more for garnishing 2 lemons, zested and juiced 2 green onions, roughly chopped 1 bunch fresh chives, roughly chopped 1 clove garlic Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 head romaine lettuce, leaves separated Instructions: In the bowl of a food processor, add the parsley leaves, anchovy fillets, Parmesan, lemon juice and zest, green onions, chives and garlic. Season with salt and pepper. Pulse the mixture and slowly drizzle in the olive oil. Remove the top from the food processor and unplug the machine. Replace the blade from the processor with the shredder blade and place the top back on the machine. Plug the machine back in and shred the lettuce leaves, 1 at a time, directly on top of the dressing. Pour the lettuce and dressing into a large bowl and toss to combine. Garnish with additional Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34545,"San Francisco Bay Cioppino 3 live dungeness crabs 2 pounds head-on shrimp 2 dozen clams 3 pounds large live mussels 2 pounds striped bass fillet 1 pound halibut fillet 1 pound lingcod fillet 1 pound clean, sliced squid rings 1 pound fresh eel meat 1/2 cup basil leaves 1 tablespoon crushed red pepper flakes 1/2 cup plus 3 tablespoons olive oil 2 large onions, diced (about 2 cups) 1 green pepper, chopped 1 red pepper, chopped 1 yellow pepper, chopped 2 tablespoons finely chopped garlic 2 cups canned plum tomatoes 1 pint red Zinfandel wine 1 quart shellfish broth (see recipe below) 1 cup dry sherry Herb sachet: thyme, oregano, bay leaf, parsley B tied in cheesecloth 1 cup dry porcini mushrooms, washed and soaked Instructions: Prepare the seafood. Remove the back shell from the crabs, clean out the gills and guts and cut crabs into quarters. Peel the tail shells from the shrimp, leaving heads on. Wash the clams and mussels well. Cut the striped bass, halibut and lingcod into 1-inch by 1-inch squares. Place fish in a large dish, keeping squid and eel separate. Drizzle fish and squid with 3 tablespoons olive oil and marinate with basil leaves and red pepper flakes. In a large pot heat oil. Add onion, peppers, garlic, tomatoes, wine, shellfish broth, sherry, herb sachet and mushrooms. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for 1 hour. Place crab quarters, shrimp, clams and mussels in a layer on the bottom of a large pot. Top with fish, in layers. Add hot broth and taste for seasoning. Add more salt and pepper if necessary. Bring slowly to a simmer and allow fish and shellfish to cook slowly. Remove cooked fish to a platter. Continue cooking shellfish and remove as shells open. Serve in bowls with broth and sourdough bread. Shellfish Broth: Combine crab and shrimp shells, 1 cup white wine, 2 quarts water and 1 cup of vegetable mirepoix (diced carrots, diced onions and diced celery). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 34546,"Blueberry-Lemon Scones 2 cups all-purpose flour, plus more for dusting 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon fine salt 6 tablespoons cold unsalted butter 1/2 cup milk 2 tablespoons grated lemon zest, plus 1/4 cup lemon juice Dash of vanilla 1 cup blueberries, washed and dried Serving suggestion: Honey Butter and Blackberry Jam, recipes follow One 8-ounce tub whipped unsalted butter, at room temperature 3 tablespoons honey, preferably wildflower or mesquite 2 cups (about 12 ounces) blackberries 2 tablespoons lemon juice 2 cups sugar Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients. Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened. Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
In a medium bowl, combine the butter and honey and blend thoroughly. To serve, transfer to a butter crock.
You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish. Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly. Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note) When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34547,"Horseradish Mashed Potatoes 2 pounds red potatoes, skin on, cut into small chunks 2 clove garlic 1 1/2 cups heavy cream
3 sticks butter
Salt and fresh ground pepper
1 tablespoon prepared horseradish
Instructions: Fill a large pot or pasta pot with about 2 inches of water. Place a steamer basket into the pot, making sure it sits just above the water. Add the potatoes and garlic to the basket, cover the pot and turn the heat to medium. Steam the potatoes until fork tender, 15 to 20 minutes. Meanwhile, combine the cream and butter in a small saucepan. Heat over medium-low heat until the cream is hot and the butter melted. When the potatoes are done, remove the steamer basket and dump out the water from the pot. Add the potatoes to the empty pot and mash with a potato masher. Gently stir in the hot cream mixture and season to taste with salt and pepper. Just before serving, mix in the horseradish. Transfer to a serving bowl and serve. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 34548,"Grappa-Poached Pears with Speck 2 cups grappa 1/2 cup sugar
1 teaspoon orange zest (from 1/2 orange) 1/2 teaspoon kosher salt
1/8 teaspoon red pepper flakes
8 cloves
8 black peppercorns
2 sprigs rosemary
3 Forelle pears, peeled, halved and cored
1 1/2 cups baby arugula
12 thin slices speck ham, halved lengthwise Instructions: In a medium Dutch oven, combine the grappa, sugar, orange zest, salt, red pepper flakes, cloves, peppercorns, rosemary and 2 cups water. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to dissolve the sugar; cook for 5 minutes. Carefully place the pears halves, cut-side down, in the poaching liquid. Cover with a piece of parchment pressed directly to the surface of the liquid, and simmer gently for 10 to 12 minutes. Turn off the heat and allow the pears to cool in the liquid for 5 minutes. Then remove the pears with a slotted spoon to a plate to cool completely, about 15 minutes. Cut each pear half into 4 wedges. Gather a few leaves of arugula and bundle them together with a pear wedge. Lay the bundle on one end of a piece of speck and roll up to enclose; secure with a toothpick. Repeat with the remaining pears, arugula and speck. ","[Prosecco, Barbera, Dolcetto, Tempranillo]" 34549,"Red and Green Cabbage Slaw with Ginger Sesame Dressing 1 head green cabbage, shredded 1/2 head red cabbage, shredded 1 tablespoon salt 1/2 cup rice wine vinegar 1/4 cup soy sauce 2 tablespoons sesame oil 1/2 teaspoon cl paste 3 tablespoons creamy peanut butter 1 teaspoon fresh ginger, grated 2 carrots, shredded 1 cup bean sprouts 4 scallions, julienned on the bias Salt and pepper, to taste 2 tablespoons sesame seeds, for garnish Instructions: Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so that the slaw remains crunchy. In a bowl, whisk together the vinegar, soy sauce, oil, cl paste, peanut butter, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 34550,"Chicken Tortilla Soup 1 1/2 teaspoons ground cumin About 1 1/4 teaspoons chilli powder 1/2 teaspoon garlic powder 1/2 teaspoon salt, plus more to taste 2 boneless, skinless chicken breasts 2 tablespoons olive oil 1 cup diced onion 1/4 cup diced green bell pepper 1/4 cup diced red bell pepper 3 cloves garlic, minced One 10-ounce can diced tomatoes and green chiles, such as Rotel 4 cups low-sodium chicken broth 4 cups hot water 3 tablespoons tomato paste Two 15-ounce cans black beans, drained 3 tablespoons cornmeal 5 small corn tortillas Diced avocado Diced red onion Sour cream Chopped fresh cilantro Other suggested toppings: Grated Monterey Jack cheese, pico de gallo Instructions: Preheat the oven to 375 degrees F.
Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside. Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it! Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier. ","[Pinot Noir, Sauvignon Blanc, Vermentino, Tempranillo]

" 34551,"Italian Wedding Cookies 1 1/2 cups unsalted butter 3/4 cup confectioners sugar, plus 1/3 cup, for rolling 3/4 teaspoon salt 1 1/2 cups finely ground blanched almonds 5 1/2 teaspoons vanilla extract 3 cups sifted all-purpose flour Instructions: Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the extra confectioners' sugar. ","[Prosecco, Moscato, Barbera, Vermentino]" 34552,"Tomatillo-Scallion Mayonnaise 2 egg yolks* 1 teaspoon red wine vinegar 1/2 lemon, juiced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash of Tabasco Dash of Worcestershire sauce 1 cup vegetable oil 2 bunches scallions, white and part of green, sliced 1 cup sour cream 1 tablespoon fresh lemon juice 1/2 teaspoon freshly ground black pepper 1/2 pound tomatillos, husked, washed and chopped Instructions: In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator as long as 4 days.
In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise. Blend just to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34553,"Chili Con Carne 2 1/2 pounds beef chuck, cut into 1-inch cubes Kosher salt and freshly ground pepper 1/4 cup vegetable oil, plus more as needed 1 large Spanish onion, chopped 5 large cloves garlic, minced 1/4 cup, plus 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 1 teaspoon dried oregano 1 15-ounce can crushed tomatoes 2 1/2 cups low-sodium chicken broth 1 15 1/2-ounce can pinto beans, rinsed and drained Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers, sour cream Instructions:

1. Pat the meat dry with a paper towel and season with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add the meat, in batches, and cook, turning, until well browned, about 3 minutes per batch, adding more oil to the pan as needed. Transfer the meat to a bowl and reserve.
2. Add the onion to the pot and cook over medium heat until golden and tender, scraping up the browned bits with a wooden spoon from the bottom of the pan, about 10 minutes. Add the garlic and cook, stirring for 2 minutes more. Stir in 1/4 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the crushed tomatoes and 2 cups broth. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season chili with salt and pepper, cover, and cook 30 minutes.
3. In a food processor or blender, puree half the beans with remaining 1/2 cup broth. Add both the whole and pureed beans to the chili. Let simmer, uncovered, until the meat is tender, about 1 hour more, stirring occasionally to prevent sticking. Stir in the remaining 1 tablespoon chili powder and season with salt and pepper, as needed. Serve chili over rice with condiments as desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34554,"Veggie Cheese Enchiladas 2 teaspoons vegetable oil 1 1/2 cups finely chopped red onion Salt 12 ounces mushrooms, quartered 3 cups tomatillo salsa, store-bought or home-made 6 ounces shredded Monterey Jack cheese 12 (6-inch) corn tortillas Sour cream and avocado, for serving Instructions: Heat the oil in a large pan over medium heat. When it shimmers, add the onion and season well with salt. Cook until softened, about 3 minutes. Add the mushrooms and cook, stirring rarely until browned, about 10 minutes. Remove from the heat, add 1/2 cup of the salsa and mix until well combined. Heat the oven to 375 degrees F and arrange a rack in the middle. Wrap the tortillas in damp paper towels or in a microwave-safe plastic bag and microwave until soft and heated through, about 45 seconds. Spread half of the remaining salsa in the bottom of a 13 by 9-inch baking dish. To make an enchilada, put 2 tablespoons of the mushroom mixture and 1 tablespoon cheese in the middle of a tortilla. Roll up and arrange, seam side down, in the prepared dish. Repeat to make 12 enchiladas. Cover the enchiladas with the remaining salsa and sprinkle with remaining cheese. Bake until the filling is heated through, cheese is melted and starts to brown, about 35 to 40 minutes. Transfer to a serving platter and serve with sour cream and avocado. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34555,"Cayenne-Candied Bacon 1 cup packed light brown sugar 3/4 teaspoon cayenne pepper 1 pound thinly sliced bacon 2 teaspoons vegetable oil Instructions: Preheat the oven to 350 degrees F. Line a broiler pan with aluminum foil, and position broiler rack on top of pan. Lightly coat the rack with the vegetable oil. Combine the brown sugar and cayenne in a shallow dish, stirring to mix well. Press 1 side of each slice of bacon firmly into the spiced sugar to coat well. Arrange the slices of bacon on top of the broiler rack in a single layer, sugared-side up. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly. Bake until the bacon is crisp and the sugar is bubbly, 15 to 20 minutes. Transfer to paper towels to drain briefly, then to a plate or serving dish to cool. (Can be made several hours ahead) Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34556,"Black-Eyed Peas 1 pound dried black eyed peas, soaked overnight 1/2 stick (2 ounces) butter or margarine 1 large onion, cut into big cubes 1 large shallot, quartered 3 to 4 cups water 1/4 green bell pepper, cored, seeded and chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Drain the peas, discarding the water, and set them aside. In a large skillet over medium heat, put the butter onion and shallot. When the butter is melted, increase the heat and add the peas. Mix with a wooden spoon, cover and cook about 8 minutes. Pour the contents of the skillet into a large pot, adding enough water to cover the peas. Bring to a boil, and add green bell pepper, salt and black pepper. Lower the heat to medium, and cook 50 to 60 minutes, or until peas are tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34557,"Grilled Steak Salad 10 stalks celery (about 1 bunch), cut into 1-inch pieces 4 teaspoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons light mayonnaise Juice of 2 limes 2 tablespoons honey 1 tablespoon green hot sauce 1 small head iceberg lettuce, shredded 1 bunch watercress, torn (3 to 4 cups) 1 1/4 pounds blade steak, about 3/4 inch thick (4 to 6 steaks) 2 bunches scallions, cut into 2-inch pieces 1 cup grape or cherry tomatoes, halved Instructions: Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
   Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
   Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
   Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34558,"Swedish Meatballs 2 slices fresh white bread 1/4 cup milk 3 tablespoons clarified butter, divided 1/2 cup finely chopped onion A pinch plus 1 teaspoon kosher salt 3/4 pound ground chuck 3/4 pound ground pork 2 large egg yolks 1/2 teaspoon black pepper 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 1/4 cup all-purpose flour 3 cups beef broth 1/4 cup heavy cream Instructions: Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34559,"Stir-Fried Clams and Vegetables in Black Bean Sauce 2 tablespoons canola oil 2 tablespoons chopped ginger 1/2 cup julienne onions 2 tablespoons chopped garlic 1/2 cup fermented black beans, chopped 1 tablespoon Hoisin sauce 1/2 cup Chinese rice wine 1 1/2 cups chicken stock 2 teaspoons cornstarch 2 tablespoons water 4 dozen manila clams, cleaned 1 cup julienne red bell peppers 2 cups julienne snow peas 2 jalapenos, seeds and stem removed and julienned 4 scallions, sliced thin on the bias 2 tablespoons cilantro, for garnish Instructions: Heat a wok over high heat. Add the canola oil. Add the ginger and onions and saute until translucent, about 3 to 4 minutes. Add the garlic and the fermented black beans and cook for another 1 minute. Add the hoisin sauce, rice wine and chicken stock. Bring to a simmer and let cook for 5 minutes for flavors to combine. Combine the cornstarch and water to make a slurry. Whisk the slurry into the mixture and let simmer for 3 minutes. Add the clams and cover. Cook, covered, for 3 minutes, or until the clams begin to open. Remove the cover and add the bell peppers, snow peas and jalapenos. Toss the mixture together until all of the clams open. Remove from heat and garnish with scallions and cilantro. Discard any unopened clams. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34560,"Grilled Chicken and Avocado Napoleons 2 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 12 (3 by 5-inch) rectangles 4 (4-ounce) boneless and skinless chicken breast halves Kosher salt Olive oil, for drizzling 3 tablespoons reduced fat mayonnaise 1/4 teaspoon cayenne pepper 1/2 large avocado, thinly sliced into 8 pieces 2 cups baby spinach leaves Instructions: Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool. Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken with salt and drizzle with olive oil. Grill until the chicken is cooked through, about 5 to 6 minutes on each side. Set aside to cool. In a small bowl, mix together the mayonnaise and cayenne pepper. To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4-inch thick) slices. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pastry to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top. Arrange the Napoleons on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 34561,"Latin-Spiced Lamb Burgers 1 1/2 teaspoons whole black pepper 1/2 teaspoons coriander seeds 1/2 teaspoons cumin seeds 1/4 to 1/2 teaspoons cayenne powder 2 cloves minced fresh garlic Salt 2 pounds grass-fed ground lamb (antibiotic free, hormone free) About 1/3 cup dried ancho chiles, caps removed and seeded About 1/3 cup dried pulla, caps removed and seeded About 1/3 cup dried pasilla, caps removed and seeded 1 cup water 1 tablespoon sour cream 1/4 cup extra-virgin olive oil 1 small clove garlic, chopped 2 to 3 tablespoons fresh lime juice 1/2 tablespoon salt Cream, as needed 6 ciabatta buns, about 6 by 4-inches 3 ounces Cotija cheese Red onion, sliced Tomato, sliced Lettuce or spring green mix Instructions: Toast the pepper, coriander and cumin together in a dry pan over low heat until they crackle and pop (shake the pan constantly). Their color should be light brown, and spices should smell like toast, popcorn, smoky, etc. Pour them straight into a coffee grinder and blend the seeds to a fine powder. Add the lamb to a medium bowl and stir in all of the spices, the garlic and salt. Combine well. Form the lamb mixture into 6 even patties. Open the dried peppers and shake out the seeds (a few seeds left in is ok). Add the peppers to a saucepan with the water, and boil over medium heat until only 1/4 cup of liquid remains at the bottom. Add the peppers (with cooking liquid), sour cream, oil, garlic and lime to a blender, and blend it until very smooth. Add the salt and blend again. Pour in enough cream to thin the mixture to a saucy consistency. Pulse a few times to incorporate and get squirtable consistency. Grill the lamb patties and the ciabatta until nice, dark grill marks are everywhere (lamb is at its juiciest around medium-rare). Put about 1 teaspoon of the sauce on each side of the bun. Slice the patties in half to lay lengthwise on the bread. Crumble the Cotija cheese over the top. Dress Add the onion, tomato slices and lettuce. Cut sandwich lengthwise (along the seam of the lamb patty) and plate with the cross-section facing outward.
   ","[Pinot Noir, Tempranillo, Garnacha, Barbera]

" 34562,"Flounder Fish Salad 1/2 cup leftover poaching oil from Oil Poached Flounder, recipe follows 3 tablespoons white wine vinegar 1/8 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1 tablespoon freshly squeezed lime juice 8 to 10 drops hot sauce 2 tablespoons chopped scallions 2 tablespoons chopped fresh parsley leaves 2 lemon slices from Oil Poached Flounder, recipe follows, finely minced 16 ounces leftover Oil Poached Flounder, recipe follows, flaked 3 cups olive oil 1 1/2 to 2 pounds flounder fillets Kosher salt
Freshly ground black pepper 2 lemons, thinly sliced 1 small bunch fresh parsley, thoroughly dried Instructions: Whisk together the oil and vinegar in a medium-mixing bowl. Add the black pepper, salt, lime juice, hot sauce, scallions, parsley, and lemon and stir to combine. Taste and adjust the seasoning if desired. Add the fish and gently mix to combine. Preheat the oven to 350 degrees F. In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F. While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34563,"Spiced Carrot Puree 8 carrots, cut into 1-inch lengths 2 Yukon gold potatoes, cut into sixths Kosher salt 1 cinnamon stick 1 clove garlic, smashed 1/2 stick (4 tablespoons) butter 1 1/2 teaspoons cumin seeds, toasted and ground 1/4 teaspoon freshly grated nutmeg Pinch cayenne pepper Instructions: Combine the carrots and potatoes in a medium saucepan and cover with water. Season the water generously with salt and toss in the cinnamon stick and garlic. Bring the water to a boil and boil until the carrots and potatoes are fork tender. Remove from the water. Place the butter in a small saute pan and cook until the butter is melted, browned and smells like hazelnuts. Remove from the heat and stir in the ground cumin, nutmeg and cayenne. Pass the carrots and potatoes through a food mill. Stir in the spiced butter vigorously. Taste and make sure the carrot puree is delicious. Re-season if needed. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34564,"New Orleans-Style Barbecued Shrimp 1 tablespoon extra-virgin olive oil 1 large shallot, minced
3 cloves garlic, peeled and chopped
1/2 large lemon, sliced crosswise into five 1/4-inch-thick rounds 1 pound shell-on, deveined large shrimp 1 teaspoon sweet paprika
1/4 teaspoon ground dried thyme (see Cook's Note) 1/2 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
3 tablespoons Worcestershire sauce
4 tablespoons unsalted butter, at room temperature and cut into small cubes
Crusty bread, for dipping
Instructions: Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer. Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34565,"Extra-Marshmallow Crispy Rice Treats Nonstick cooking spray One 9-ounce box crispy rice cereal
Four 10-ounce bags mini-marshmallows 6 tablespoons unsalted butter 1 teaspoon vanilla extract Instructions: Line an 8-inch square baking dish with aluminum foil and spray generously with nonstick cooking spray. Combine the cereal with 1 bag marshmallows in a large bowl; set aside. Melt the butter in a large heavy-bottomed pot or stockpot over medium-high heat. Add the 3 remaining bags of marshmallows and cook, stirring occasionally, until they are fully melted, about 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Fold half the cereal mixture into the melted marshmallows until well-coated; fold in the remaining cereal mixture.
Scoop the mixture into the prepared pan. Spray another piece of foil with cooking spray and use it to cover the mixture, pressing gently on the foil to evenly spread the mixture out, getting it evenly into the corners and flattening the top (you can dome the top slightly if you have extra mixture). Place in the refrigerator to set, around 1 hour. Cut into 2-inch squares and serve. Leftovers keep in an airtight container at room temperature, 2 days; or wrap in a freezer bag and freeze. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 34566,"Vixxxen: Red Hot Velvet Cupcakes with Fiery Cinnamon Cream Cheese Frosting 2 cups sugar 1 1/4 cups all-purpose flour 1 cup plus 2 tablespoons cake flour 1/2 cup unsweetened cocoa 2 teaspoons cayenne powder 1 1/2 teaspoons fine salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 1/2 cups canola oil 2 eggs 1 ounce red liquid food coloring 2 teaspoons vanilla extract 1 cup buttermilk 2 sticks butter, at room temperature 4 ounces cream cheese, at room temperature 1 tablespoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon fine salt 6 to 7 cups powdered sugar 1/2 to 1 shot cinnamon schnapps Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners. In a medium bowl, combine the sugar, all-purpose flour, cake flour, cocoa, cayenne powder, salt, baking soda and cinnamon. Set the bowl aside. In the bowl of an electric stand mixer fitted with a paddle attachment, beat the oil and eggs on low speed until combined. Add the red food coloring and vanilla extract. Continue beating until the mixture is well combined. Turn the mixer to the lowest speed and add the flour mixture and buttermilk, alternating between the two, beginning and ending with the flour mixture. Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely. For the frosting: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl as needed. Add the cinnamon, vanilla extract and salt. With the mixer on low, begin adding the powdered sugar, alternating with the schnapps, until the desired consistency is reached and the mixture is smooth. Frost each cupcake with the fiery cinnamon cream cheese frosting and serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 34567,"Applesauce Spice Cookies 2 cups flour 1 cup whole wheat flour 1 1/2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon allspice 1 cup butter, softened 1 1/2 cups packed brown sugar 2 eggs 1 cup applesauce, recipe follows 1 1/2 cups raisins Powdered sugar, for garnish 6 apples, McIntosh preferred 1 cup water 1 tablespoon fresh lemon juice 1 teaspoon sugar 1/4 teaspoon cinnamon, optional Instructions: Preheat oven to 375 degrees F. In a bowl, combine the dry ingredients and set aside. In the bowl of a standing mixer, fitted with a paddle attachment, cream the butter. Add the brown sugar and continue creaming. Then add the eggs and applesauce mixing well. Gradually add the dry ingredients and raisins to make dough. Drop by rounded tablespoons onto a greased cookie sheet (save those butter papers!) and bake until light golden brown, about 9 to13 minutes. The cookies do not brown very much. Sprinkle with powdered sugar. Peel and core apples and cut into quarters. Place them in an enamel sauce pan with the water and lemon juice then bring to a boil then turn the heat down slightly and simmer 30 minutes to break them down and get them to thicken. Take off the heat and stir in the sugar and cinnamon, if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34568,"Taco Night 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons onion powder 1 teaspoon kosher or coarse salt 1 teaspoon cornstarch 1 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon sweet paprika 1/2 teaspoon freshly ground black pepper Pinch of cayenne or red pepper flakes (optional) Nonstick cooking spray 2 pounds ground turkey or beef Shredded lettuce Salsa or taco sauce Shredded Cheddar, Monterey Jack, or a Mexican cheese blend Low-fat or regular sour cream Diced tomatoes Diced avocados About 12 taco shells Instructions: Preheat the oven to 350 degrees F.
Place the chili powder, cumin, onion powder, salt, cornstarch, garlic powder, oregano, paprika, black pepper, and cayenne or red pepper flakes, if using, in a small bowl or plastic container. Blend well.
Spray a large skillet with nonstick cooking spray and place it over medium-high heat. Add the turkey or beef and cook, stirring and making sure to really break it up into small crumbles, until it is browned throughout, about 5 minutes. Drain off any liquid. Add the spice mixture and cook stirring, until you can smell all of the spices, about 1 minute. Add 34 cup of water and stir until the water is mostly evaporated, the meat is evenly coated with the spices, and there is still a little bit of liquid in the pan, about 4 minutes.
To serve, place your choice of toppings in small individual bowls. Heat the taco shells on a baking sheet (or right on the oven rack, whichever you prefer) in the oven until warm and toasty, about 5 minutes. Transfer the meat to a serving bowl. Place the taco shells on a plate and cover them with a napkin or clean dish towel to keep them warm, setting them out with the bowls of toppings. Let everyone serve him or herself. Photograph by Todd Coleman/The Mom 100 Cookbook ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 34569,"Chocolate Hummus with Candied Bacon 1/4 cup unsweetened cocoa powder 1/4 cup maple syrup 1/4 teaspoon almond extract Dash ground cinnamon Dash salt
One 15-ounce can garbanzo beans, rinsed
1 pound bacon 1 tablespoon brown sugar Instructions: For the hummus: In the bowl of a food processor blend the cocoa powder, maple syrup, almond extract, cinnamon, salt and garbanzo beans. Add a little bit of water to adjust the consistency if needed. For the bacon: Preheat the oven to 450 degrees F. Cook the bacon to desired doneness in the microwave or on the stovetop. Sprinkle the hot bacon with brown sugar then bake for 5 minutes. Dip the candied bacon in the chocolate hummus and enjoy! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 34570,"Monster Brownies Cooking spray 1 3/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon salt 6 ounces unsweetened chocolate, chopped 2 sticks unsalted butter 1 1/4 cups granulated sugar 1 1/4 cups light brown sugar 1 1/4 cups water 4 large eggs 2 teaspoons pure vanilla extract 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners' sugar 3/4 cup unsweetened cocoa powder 1/4 cup milk, plus more as needed 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Candy eyeballs and green and purple sprinkles, for decorating Instructions: Make the brownies: Preheat the oven to 350?. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray. Stir together the flour, cocoa powder, baking powder and salt in a medium bowl. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool slightly. Combine the butter, granulated sugar, brown sugar and water in a medium saucepan over low heat. Cook, stirring, until the butter is melted. Off the heat, whisk in the melted chocolate, then the eggs, one at a time, then the vanilla. Whisk in the flour mixture until just combined. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted into the center of the brownies comes out clean, about 25 minutes. Transfer to a rack and let cool 10 minutes in the pan. Carefully remove from the pan using the foil overhang; transfer the brownies to the rack to cool completely. Meanwhile, make the frosting: Beat the butter in a large bowl with a mixer on high speed until light, about 1 minute. Add the confectioners' sugar, cocoa powder, milk, vanilla and salt. Reduce the speed to low and beat until combined. Increase the speed to high and beat until light and fluffy, about 5 minutes, thinning with 1 to 2 tablespoons more milk if needed. Spread the frosting on the brownies. Cut into pieces, then decorate with candy eyeballs and sprinkles. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 34571,"Prosciutto Chips Topped with Fried Artichoke Hearts 1 onion, julienne 1 tablespoon unsalted butter 6 thick sliced pieces prosciutto di Parma (1/8-inch thick) 2 tablespoons vegetable oil 2 cups vegetable oil 5 artichoke hearts 1 cup all-purpose flour White pepper Instructions: For Prosciutto Chips: Place onion in a saute pan over medium-low heat. Add the butter and allow onions to caramelize for about 10 to 18 minutes, stirring often. Place a 10-inch saute pan on medium heat. When the pan is hot, drizzle in the vegetable oil. Cut your prosciutto slices into pieces, the size of a troika chip. Fry until crisp, about 3 to 5 minutes. Drain on a paper towel lined plate. For Fried Artichoke Hearts: Place oil in a deep saucepan. Heat to 350 degrees F. Cut the artichoke hearts into quarters. Dust artichoke hearts in your all-purpose flour. Place artichoke heart into your preheated oil and fry until golden brown, about 4 minutes. Drain on a paper towel lined plate. To assemble, place a artichoke heart on top of a piece of prosciutto, garnish with a couple pieces of caramelized onion, and serve. See Cook's Note. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 34572,"Potato Crusted Beef Tenderloin 8 large Yukon gold potatoes, washed, peeled and quartered Salt Canola oil, to cook 2 tablespoons minced garlic 1 tablespoon minced fresh thyme 1 1/2 cups heavy cream 3 ounces of butter 3 eggs 1/2 cup sifted flour 3 pound piece center cut beef tenderloin, cleaned and trimmed, cut into 2 pieces Salt and black pepper, to taste 1 cup flour, to coat 4 eggs, to coat 1 cup Panko bread crumbs, to coat Instructions: (One can and should use leftover mashed potatoes, but still add the eggs and flour. That was how we invented this dish). Preheat a fryer to 350 degrees. In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a paring knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 percent. In a mixing bowl with paddle attachment, add hot potatoes and garlic cream. Mix together until smooth. Add butter, salt and pepper and check for seasoning. Let cool. Whisk together the eggs and flour until smooth. Mix with the cool mash. Season both pieces of beef well with salt and pepper. Coat with 1/2-inch of potato puree. Dredge the coated beef in flour, then eggs, then panko. Deep fry until golden brown, about 5 to 8 minutes, the beef will be rare to medium-rare. Let rest for 5 minutes before slicing.

1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne ","[Zinfandel, Pinot Grigio, Chardonnay, Sparkling Brut]

" 34573,"Island Fruit Smoothie 1 small banana, peeled and cut into chunks 2 tablespoons coconut milk 2 tablespoons lime juice 1/4 cup orange juice 1/4 cup pineapple juice 1/2 teaspoon ginger, grated 3 ice cubes Instructions: In a blender, blend all ingredients until smooth. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 34574,"Pear Balsamic Flank Steak 3 Anjou or Bosc pears, peeled, cored and sliced 1 onion, sliced 1/4 cup chopped garlic 1/4 cup coarsely chopped fresh rosemary leaves 1 cup white grape juice 1 cup balsamic vinegar 1 cup beef stock 1/2 cup brown sugar 1/2 cup hoisin sauce 1/2 cup barbecue sauce 1/4 cup tomato paste 3 pounds flank steak, trimmed 2 tablespoons olive oil Instructions: Combine the marinade ingredients in a non-reactive bowl large enough to accommodate the steak and mix well to dissolve the sugar. Submerge the steak in the liquid and let it marinate for 2 days, covered, in the refrigerator. When you are ready to cook, remove the flank steak from the marinade and let it come to room temperature, about 30 minutes. Heat a grill or grill pan on high heat. Rub the steak with 1 tablespoon olive oil. Grill the steak for about 8 to 10 minutes per side for medium rare. Let the steak rest for about 15 minutes before slicing. While the steak is cooking and resting, heat the remaining olive oil in a skillet over high heat. Remove the onions and pears from the marinade and saut them until they are golden and caramelized, about 8 minutes. Set the onions and pears aside and strain the marinade into the hot skillet. Cook until the marinade is reduced by half. To serve, slice the steak into thin slices against the grain. Top the slices with the caramelized onions and pears and the reduced marinade. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 34575,"Sausage and Pepper Packets 1 pound sweet or hot Italian sausage links (4 to 6 links) 2 red, orange or green bell peppers, sliced (about 2 cups) 1 large onion, sliced (about 3 cups) 1 tablespoon olive oil 1/2 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper Chopped fresh flat-leaf parsley, for garnish Instructions: Prepare a grill for medium-high heat. Lay two 18-inch-long sheets of heavy duty aluminum foil on a flat surface. Cut a long lengthwise slit in each sausage about two-thirds of the way through and flatten gently so it opens like a book. Divide the sausages between the 2 pieces of foil. Toss the peppers and onions with the oil, oregano, 1 teaspoon salt and 1/2 teaspoon pepper and divide evenly between the foil pieces. Fold and seal the edges of each packet. Grill 17 to 20 minutes; the sausages will be charred with grill marks on the bottom and the vegetables will be tender. Carefully open the packets, watching for the escaping steam. If necessary, throw the packets back on the grill, unsealed, for a few more minutes. Garnish with the parsley. ","[Barbera, Tempranillo, Garnacha, Zinfandel]" 34576,"California Lettuce Cups 1/4 cup lime juice (from about 4 small or 2 large limes) 2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 red grapefruits 2 avocados
1/2 cup toasted almonds, roughly chopped
1 serrano cl, roughly chopped
1/2 cup fresh cilantro leaves, roughly chopped
1 head Boston or butter lettuce, leaves separated, washed and dried Instructions: In a small bowl whisk together the lime juice, olive oil, 1/2 teaspoon of the salt, and the black pepper. Set aside. Cut the grapefruits into segments: For each grapefruit, slice off the top and the bottom; set the grapefruit on one of the flat sides and cut off the peel and pith, following the curve of the flesh. Working over a medium bowl, use a paring knife to carefully cut down the sides the segments, releasing them from the membranes and into the bowl. Discard the membranes. Halve and pit the avocadoes, then scoop out the flesh using a large spoon. Dice into bite-size pieces and add the avocado to the bowl with the grapefruit segments. Add the almonds, cl, cilantro, the remaining 1/4 teaspoon salt and the dressing, and toss gently. Spoon the mixture into the lettuce leaves and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34577,"Coffee & Creme Brulee 1 quart heavy cream 1 tablespoon instant espresso powder
1 tablespoon vanilla bean paste
6 large egg yolks
1/2 cup granulated sugar
1/4 cup turbinado sugar 1/4 cup chocolate-covered espresso beans, crushed, optional
Instructions: Preheat the oven to 325 degrees F. In a medium saucepan, add the heavy cream, espresso powder and vanilla bean paste. Bring to a light simmer, then let simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes to 1 hour. In a nonreactive bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color. Slowly add the cooled cream mixture, whisking constantly. Place eight 6-ounce ramekins in a large roasting pan or baking dish. Pour the mixture into the ramekins. Place the roasting pan in the oven, then pour hot water into the bottom of the roasting pan, enough so the water comes about halfway up the sides of the ramekins. Bake until set and just a teensy bit jiggly, 30 to 35 minutes. Remove the ramekins from the oven and let cool on the counter until they reach room temperature, then place the ramekins in the fridge for 2 hours to chill. If storing longer (up to 2 days), tightly wrap each ramekin in plastic wrap to ensure freshness. Evenly sprinkle the top of each ramekin with the turbinado sugar. Using a brulee torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit a few minutes. Serve topped with some crushed chocolate-covered espresso beans, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34578,"Beer-Braised Chicken Thighs 8 pieces bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped 1 onion, chopped 2 ribs celery, chopped 1 green bell pepper, seeded and chopped 2 to 3 cloves garlic, chopped 2 tablespoons chopped fresh thyme 1 rounded tablespoon all-purpose flour 1 (12-ounce) bottle lager beer 1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes 1 cup chicken stock 2 tablespoons hot sauce Scallions, white and green parts, thinly sliced, for garnish Warm baguette, for mopping Instructions: Pat the chicken thighs dry, and season with salt and pepper. Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches. Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat. Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34579,"Jersey Diner Disco Fries 8 large Russet potatoes, cut into 1/2-inch-thick wedges Neutral oil, like canola or vegetable oil, for deep-frying
4 tablespoons butter 1 shallot, minced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
3 tablespoons flour
2 cups chicken stock
1 tablespoon Worcestershire sauce
2 cups shredded mozzarella
Instructions: Place the potato wedges in a large bowl and cover with ice water. Let stand for at least 30 minutes and up to an hour. Drain the potatoes well. In batches, dry the potatoes on kitchen towels and let them sit for 30 minutes more to absorb any remaining moisture. Fill a fryer or a large, heavy saucepan with 5 inches of oil. Place over high heat and bring the oil up to 315 degrees F. Set a wire rack on a sheet pan and place near the fryer or stove. In batches to avoid crowding, add the potato wedges and fry, shaking them in the basket to separate them, or if in a large pot, stirring occasionally with a wooden spoon. Cook until the potato wedges are pale gold and slightly floppy, about 4 minutes. They should not be browned at this point. Remove from the oil with a wire skimmer and transfer to the wire rack to drain. Bring the oil back up to 315 degrees F and repeat with the remaining potato wedges. Remove the saucepan from the heat and set aside?do not throw out the oil. Let the potato wedges stand until completely cooled, at least 2 hours and up to 4 hours. Meanwhile, prepare the gravy. In a high-sided skillet or medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallots and cook until translucent, 4 to 5 minutes. Add the garlic and cook for 1 to 2 more minutes. Season with salt and pepper, then add the remaining 2 tablespoons butter and melt. Sprinkle the flour in the pan and cook, whisking until light brown, about 2 minutes. Whisk in the chicken stock and Worcestershire sauce. Continue whisking until there are no lumps. Let the gravy come to a bubble and cook until thick enough to coat the back of a spoon, about 5 minutes. Lower the heat and hold there, whisking regularly to keep it from sticking. Now it's time to finish the French fries. Reheat the fry oil over high heat to 350 degrees F. In batches to avoid overcrowding, add the potato wedges to the hot oil and deep-fry until crisp and golden brown, 2 to 3 minutes. Transfer to a sheet pan and keep warm in a 200 degree F oven, if needed, while you fry the remaining potato wedges. Season with salt. Preheat the broiler. Arrange the potato wedges on a baking sheet or oven-proof platter. Pour the gravy over the top of the potato wedges and top with the shredded mozzarella. Place the baking sheet under the broiler until the cheese has melted, about 1 minute. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34580,"Vegetable Pasta 1 (16-ounce) package penne pasta 2 cups chopped broccoli 1 cup sliced mushrooms 1 cup chopped green bell pepper 1 tablespoon butter 1 onion, chopped 1 clove garlic, minced 1/4 cup all-purpose flour 4 cups nonfat milk 1/2 cup grated Parmesan Salt and freshly ground black pepper 5 tablespoons chopped fresh basil, divided 1/3 cup dry bread crumbs 2 tablespoons grated Parmesan cheese Butter-flavored cooking spray Instructions: Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook. With 6 to 8 minutes left on the pasta, stir in broccoli, mushrooms and green peppers, and cook 6 to 8 minutes more, or until pasta is al dente; drain. Meanwhile, melt butter in a medium saucepan over medium-high heat. Saute onions and garlic for 1 to 2 minutes. Stir in flour and milk; cook 5 minutes, or until mixture coats the back of a spoon. Remove from heat and stir in 1/2 cup Parmesan cheese, salt and pepper, to taste. Spray a 9 by 13 inch-baking dish with cooking spray. Combine pasta, vegetables, milk mixture and 4 tablespoons basil in the prepared pan. Top with 2 tablespoons Parmesan cheese, and remaining 1 tablespoon basil. Place the baking dish into the oven and bake for 20 minutes, or until the top gets crispy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 34581,"Fresh Raspberry Sauce 1 (6-ounce) package fresh raspberries 1/2 cup sugar
1 cup (12 ounces) seedless raspberry jam, such as Tiptree
1 tablespoon framboise liqueur
Instructions: Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]" 34582,"Mushroom Risotto 8 cups chicken broth, low sodium 3 tablespoons olive oil, divided 1 onion, diced, divided 2 garlic cloves, minced, divided 1 pound fresh portobello and crimini mushrooms, sliced 2 bay leaves 2 tablespoons fresh thyme, chopped 2 tablespoons fresh Italian parsley, chopped 2 tablespoons butter Salt and pepper 1 tablespoon truffle oil 1-ounce dried porcini mushrooms, wiped of grit 2 cups Arborio rice 1/2 cup dry white wine 1/2 cup fresh Parmesan cheese, grated Fresh Italian parsley, for garnish Instructions: Heat the chicken broth in a medium saucepan and keep warm over low heat. Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside. Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 34583,"Rotisserie Chicken Fattoush Salad with Sumac Vinaigrette 1 garlic clove, finely chopped 2 tablespoons (30 grams) white wine vinegar Juice of 1 lemon 3/4 teaspoon ground sumac 1/2 cup (100 grams) extra-virgin olive oil Kosher salt and freshly ground black pepper 2 large pitas, torn into bite-size pieces 2 tablespoons (25 grams) extra-virgin olive oil Kosher salt and freshly ground black pepper 1 head of butter/Bibb lettuce, leaves separated, or 6 to 8 ounces (170 to 226 grams) chopped romaine 2 Persian cucumbers, thinly sliced 4 radishes, thinly sliced 2 scallions, cut into 1-inch pieces 2 avocados, pitted, peeled, and thickly sliced 1/2 cup pickled sliced onions or 1/4 medium red onion, thinly sliced Meat from half a rotisserie chicken, coarsely chopped 1 handful each of coarsely chopped dill, flat-leaf parsley, and mint leaves Flaky salt, optional Instructions: Arrange an oven rack in the middle position. Preheat the oven to 450 degrees F. To make the dressing, in a large measuring cup, whisk together the garlic, white wine vinegar, lemon juice, and sumac. Drizzle in the olive oil while whisking continuously to emulsify. Season to taste with salt and pepper. Set aside. Toss the pita with the olive oil, a pinch of salt, and a few turns of pepper and spread out on a rimmed sheet pan. Toast in the oven until browned and toasty; Begin checking for doneness at 5 minutes. Let cool slightly. In a large bowl, gently toss together the lettuce, cucumbers, radishes, scallions, avocados, onions, pita croutons, chicken, and herbs, and dress to taste. Sprinkle with a little flaky salt if desired and enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 34584,"Spring Green Spaghetti Carbonara Kosher salt and freshly ground black pepper 12 ounces spaghetti, such as De Cecco 1/2 pound snow peas, julienned lengthwise 1 cup shelled fresh peas (1 pound in the pod), or frozen peas 12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces 2 tablespoons good olive oil 8 ounces small-diced pancetta 1/2 cup heavy cream 2 extra-large eggs 2 extra-large egg yolks 3/4 cup freshly grated Italian Parmesan cheese, plus extra for serving 5 scallions, white and green parts, thinly sliced diagonally 1/4 cup minced fresh chives, plus extra for serving Zest and juice of 1 lemon Instructions: Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together. Meanwhile, heat the oil in a medium (10- to 11-inch) saut pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside. While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 34585,"My-Oh-Mahi! That's a Good Fish Taco 1/4 cup canola oil 1 jalapeno pepper, seeded and finely chopped 1 small or medium red onion, 1/4 finely chopped, the remainder thinly sliced 1 garlic clove, minced or grated 1 (15-ounce) can black beans, drained 1 teaspoon ground cumin, 1/3 palmful Salt and pepper 1/2 cup mango chutney 2 limes 2 tablespoons hot sauce 3 tablespoons honey A handful of fresh cilantro, finely chopped 1/2 medium head of red cabbage, shredded 4 mahi-mahi fillets, 6 ounces each 1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning 8 corn tortilla taco shells (hard shell) 8 flour tortillas 1 cup creme fraiche Instructions: Heat a tablespoon of the oil in a skillet over medium heat and add the jalapeno, finely chopped red onion, and garlic. Cook 3 to 4 minutes, then add the beans and cumin and mash together. Season the beans with salt and pepper and fold in the chutney. Reduce the heat to low to keep warm, stirring now and then to keep them from burning. If the beans dry out before you are ready to use them add a splash of water. Zest one of the limes and set aside. Combine the juice of both limes, the hot sauce, honey, 2 tablespoons of the canola oil, salt, and pepper with the sliced onions, cilantro and shredded cabbage. Toss to combine. Heat an outdoor grill to medium or preheat the broiler. Season the fish with the remaining tablespoon of oil, 2 teaspoons of lime zest and the grill seasoning. Cook the fish on the grill with the lid closed or under the broiler for 8 minutes total, until cooked through, turning once. Crisp the taco shells and blister the tortillas on the grill or in the oven. Glue the softened flour tortillas onto the crisp taco shells with a few spoonfuls of mashed black beans. Fill each tortilla-wrapped taco shell with half a piece of fish, flaked, and top with some cabbage slaw and creme fraiche. Serve 2 tortilla-wrapped tacos per person. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34586,"Coconut Shellfish Cocktail 2 quarts water 1 cup dry white wine 1 medium onion, peeled and sliced 3 celery stalks, chopped 2 sprigs fresh thyme 2 sprigs fresh parsley 1 bay leaf 1 serrano pepper 2 allspice berries 4 black peppercorns 1 (14-ounce) can coconut milk (can use fresh coconut milk, if desired) 1/2 cup fresh lime juice 1 poblano pepper, cut into brunoise 2 serrano peppers, finely chopped 1 red bell pepper, julienned 1 red onion, julienned 1 tablespoon minced garlic 1 teaspoon peeled and minced fresh ginger 1/4 cup chopped scallions 1 tablespoon chopped fresh cilantro leaves Salt and pepper 16 to 20 shrimp, shell on 24 crayfish 8 scallops 1 (8-ounce) lobster tail 24 mussels, scrubbed and debearded 1 conch, meat cut into small dice 3 whole coconuts, shells cut in half and milk drained, for serving Shaved fresh coconut, for garnish Fresh cilantro leaves, for garnish Instructions: For the court bouillon: Place all ingredients in a large pot. Bring to a boil and then reduce the heat and simmer for 20 minutes.
For the marinade: Mix all ingredients together in a large non-reactive baking dish or large shallow bowl. Season, to taste, with salt and pepper.
For the shellfish: Add salt, to taste, to the simmering court bouillon. Add the shrimp, crayfish, and scallops to the court bouillon and cook all together for 3 minutes. Remove fish from court bouillon and cool before peeling. Transfer to marinade.
Add lobster to simmering court bouillon and cook for 5 minutes. Remove meat from shell, cut into about 12 chunks, and add to marinade.
Add mussels to simmering court bouillon and cook until they have opened. Discard any mussels that did not open. Remove meat from shell on all but 6 mussels and add to marinade; save 6 whole mussels for garnish.
Add conch to simmering court bouillon and cook for 30 seconds. Transfer to marinade and toss gently to evenly combine all the seafood.
Fill a 2-inch round mold with seafood cocktail mixture. Transfer to a coconut shell for serving. Repeat to make 6 servings. Pour extra marinade over top and garnish each with 1 reserved mussel in shell, shaved fresh coconut, and cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 34587,"Glogg 1 bottle red wine 1/2 cup eau de vie (inexpensive cognac) 5 cinnamon sticks; broken into pieces 20 whole cloves 1 piece ginger 1 teaspoon crushed cardamom seeds Rind from one orange 1 cup sugar 3 drops vanilla extract 1 bottle red wine 3/4 cup vodka 3 cinnamon sticks 10 whole cloves 1 piece fresh ginger Rind from one orange 1 teaspoon seeds 3/4 cup sugar Instructions: For both recipes you prepare as follows. Place all spices and vodka/cognac in a glass jar overnight. Strain the liquid. Mix wine, vodka/cognac and sugar in a saucepan. Heat very slowly until hot and the sugar has dissolved. Make sure that the brew does not boil. Serve in small cups or mugs with raisins and peeled almonds. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 34588,"Garlic Roast Pork Loin 2 1/2 to 3 1/2 pound boned and rolled pork loin (8 to 10 inches), bones kept if available 4 cloves garlic, smashed, peeled, and cut lengthwise into thin slivers Few sprigs rosemary, optional Kosher salt, to taste Freshly ground black pepper, to taste 1/2 cup wine, for deglazing Instructions: Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34589,"Roasted Cornish Game Hens Marinated in Honey and Mustard 1/4 cup honey 1/3 cup grainy mustard 2 cloves garlic, chopped 5 tablespoons vegetable oil 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme 1 1/2 teaspoons ground cinnamon 2 Cornish game hens Salt and freshly ground black pepper 1 lemon Instructions: Mix the honey, mustard, garlic, 3 tablespoons oil, thyme and cinnamon together in a bowl and set aside. Remove the wing tips from the hens. Roll the hens in the marinade and marinate overnight. Preheat the oven to 450 degrees F. Season the birds inside and out with salt and pepper. Cut the lemon in half and squeeze over each bird. Put a used lemon half in the cavity of each bird. Truss the birds. Set a rack in a roasting pan and brush the rack with several tablespoons vegetable oil. Place the birds, breast side down on the oiled rack. Roast for 30 minutes. Turn the birds breast side up, reduce the heat to 350 degrees and roast an additional 15 to 20 minutes or until the hens are cooked through and the skin is brown. Allow the hens to rest 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 34590,"Marinated Peaches 6 peaches, halved, pits removed 1/4 cup honey 2 oranges, juiced 1 cup vodka 1/2 cup freshly chopped mint leaves Pinch salt Instructions: Slice the peaches and place n a large mixing bowl. Toss the peach slices with the remaining ingredients. Let marinate for 1 hour and serve. ","[Riesling, Moscato, Vinho Verde]" 34591,"Smoked Trout Salad with Grilled Fingerlings Potatoes and Mustard-Dill Vinaigrette 2 pounds fingerling potatoes, par-cooked in salted water, drained and thinly sliced 2 tablespoons chopped fresh dill, plus 1/4 cup fronds for serving 1 teaspoon smoked paprika, plus more for serving 2 to 3 tablespoons canola oil Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1/4 cup apple cider vinegar 2 tablespoons prepared horseradish 2 tablespoons whole-grain mustard 1 to 2 teaspoons honey 1/4 cup olive oil Smoked Trout, recipe follows 1 large bunch watercress, woody stems removed 1/2 cup kosher salt 2 tablespoons light brown sugar 8 trout fillets, skin on Special equipment: Alder wood or applewood chips, soaked in cold water for at least 2 hours Instructions: Preheat the grill for direct grilling, high heat. Toss the potatoes with the canola oil, 2 tablespoons chopped dill, 1 teaspoon smoked paprika and sprinkle with salt and pepper. Transfer to a grill basket and grill, tossing occasionally, until golden brown and cooked through, about 10 minutes. Combine the mayonnaise, cider vinegar, horseradish, mustard, honey, and salt and pepper to taste, and whisk to combine. Slowly whisk in the olive oil. Drizzle some of the dressing over the bottom of a large serving platter or shallow bowl. Pour the warm potatoes on top. Scatter the Smoked Trout over the potatoes, then the watercress and dill fronds. Dust with more smoked paprika and drizzle a generous amount of dressing over all. Combine the salt, sugar and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover and refrigerate for at least 1 hour and up to 3 hours. Remove the trout from the brine, rinse thoroughly with cold water and pat dry. Place the trout skin-side down onto a rack set in a half sheet pan. Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours. Prepare the smoker using the alder or applewood chips so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch and place into the smoker. Adjust the heat as needed and cook until the fish has cooked through, darkened in color around the edges and has the desired level of smoke flavor, about 20 minutes. Remove from the smoker and cool. Remove the flesh from the skin and gently break into big chunks. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 34592,"Flaming Yule Log Cake Nonstick cooking spray, for the jelly roll pans 1 1/2 cups granulated sugar 2 teaspoons pure vanilla extract 1/2 teaspoon kosher salt 12 large eggs 4 ounces bittersweet chocolate, chopped 4 tablespoons unsalted butter 1 cup all-purpose flour 1/2 cup plus 2 tablespoons cocoa powder 2 tablespoons confectioners' sugar 12 ounces bittersweet chocolate 1 1/2 cups heavy cream Two 1/4-ounce packages unflavored gelatin 1 cup granulated sugar 2/3 cup light corn syrup Pinch kosher salt 2 teaspoons pure vanilla extract 4 ounces chocolate graham crackers, crushed into crumbs Confectioners' sugar, for dusting Candy coal, for decorating Red, yellow and orange gummy bears, snipped into shards, for decorating 1/4 cup brandy Instructions: For the cake: Preheat the oven to 350 degrees F. Spray two 11-by-10-by-1-inch jelly roll pans with nonstick spray. Line each with parchment, then spray the parchment. In a large heatproof glass bowl, whisk together the granulated sugar, vanilla, salt and eggs. Place the bowl over a saucepan with 1 inch of simmering water. Cook, whisking constantly, until the mixture is warmed through, about 2 minutes. Pour the mixture into the bowl of a stand mixer (or use a hand mixer) and beat until tripled in volume, about 12 minutes.
Meanwhile, add the chocolate and butter to a small microwave-safe bowl and microwave in 15-second intervals, stirring in between each, until melted. Set aside to cool slightly.
Add the flour and 1/2 cup of the cocoa powder to a sifter or fine-mesh sieve and sift into the egg mixture, then fold to combine. Pour the chocolate mixture into the batter and fold until it is completely combined, being careful not to overmix.
Divide the batter between the prepared pans (about 5 1/2 cups per pan). Use an offset or rubber spatula to smooth the tops. Bake until the cakes are set and a tester comes out clean, 15 to 18 minutes.
While the cakes are baking, sift the confectioners' sugar and remaining 2 tablespoons cocoa powder onto 2 clean kitchen towels that are as least as large as the cake pans.
For the filling: To make the ganache, add the chocolate to a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it comes to a simmer. Pour the cream over the chocolate and let sit for 5 minutes. Stir together until completely smooth.
Transfer the ganache to the bowl of a stand mixer fitted with a whip attachment. Whip on medium-high until lighter in color and slightly aerated, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl and reserve.
When the cakes are done, immediately run a butter knife around the edges to loosen them from the pans. Invert each cake onto a prepared towel. Remove the pans and peel off the parchment. Roll up each cake starting with one long side and using the towel as an aid. Transfer the cakes in the towels to a wire rack until mostly cool, 20 to 30 minutes.
When cool, unroll one of the cakes. Spread half of the ganache over the cake. Reroll the cake, using the towel to help. Remove the towel, place the cake on a parchment-lined baking sheet and freeze. Repeat with the remaining cake and ganache, adding it to the same baking sheet in the freezer. Freeze for at least 2 hours and up to overnight.
For the topping: Stir together the gelatin and 1/3 cup cold water in the bowl of stand mixer fitted with a whisk attachment. Combine the granulated sugar, corn syrup, salt and 2/3 cup water in a small saucepan over medium-low heat. Cook, stirring occasionally, until the sugar is completely dissolved. (If any granules of sugar stick to the side of the pan, brush them back into the sugar-water mixture with a wet pastry brush.) Attach a candy thermometer to the pan and increase the heat to medium high. Cook until the mixture reaches 240 degrees F, about 5 minutes. With the mixer on low, slowly pour the sugar syrup into the softened gelatin. Once all the syrup is added, increase the speed to high and whisk until the mixture is very thick and holds stiff peaks, about 20 minutes. Stir in the vanilla.
Remove the cakes from the freezer. Cut a 2- to 3-inch diagonal piece from the top end of one of the logs and place it on top of the log at an angle, using the reserved ganache to attach it; this will be a branch.
Transfer the topping to a piping bag with a long flat tip and pipe the topping onto each cake in lengthwise lines, covering the entire cake. Smooth out the lines with a small offset spatula. (You can also spread the icing straight on the cake instead of piping.) Use the back side of a fork to make small patches of lines and swirls across the length of each log, mimicking the pattern of bark. Return to the freezer for at least 2 hours and up to 4 hours.
For the decorations: Meanwhile, prepare your fireplace. Place a roasting rack on a cast-iron griddle or large metal serving platter. Sprinkle the chocolate graham cracker crumbs underneath the rack and add a little confectioners' sugar to make the crumbs look like ash. Arrange the candy coal in the ash and add the gummies to resemble hot coals.
When ready to serve: Remove the logs from the freezer and trim the ends to reveal the swirls. Place one frozen log in the roasting rack with the un-frosted bottom hidden. Use a kitchen blowtorch to char the marshmallow topping until it is deep brown. Place the second log on top of the first at an angle to look like logs in a fireplace and char with the kitchen blowtorch. Heat the brandy in a small saucepan over high heat until warm, about 30 seconds. Carefully carry the saucepan over to the Yule logs and light the brandy on fire using a long stick lighter. Pour the flaming brandy over the Yule logs and watch them burn. Slice and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34593,"Philly Cheese Steak Stromboli 1 pound beef rib steak, sliced thin Salt and freshly ground black pepper All-purpose flour, for rolling dough One 16-ounce ball pizza dough 2 cups shredded mild cheese blend, such as provolone, mozzarella and Parmesan 1 cup tomato sauce (gravy) 1 tablespoon minced fresh parsley 2 eggs, beaten, for egg wash Instructions: Preheat the oven to 375 degrees F.
For the beef filling, sprinkle the slices with salt and pepper. In a large skillet over medium-high heat, add the beef and cook until cooked through, 6 to 7 minutes. During this time, stir and shred the beef with tongs or a spatula. The beef should be a shredded cheese steak consistency. Once cooked, remove from the heat and allow to cool until building the stromboli.
On a clean, dry work surface sprinkled with flour, roll the pizza dough into a 10 by 14-inch rectangle, making sure not to flip the dough over, just rotating by 90 degrees as needed. Once the dough is rolled out, sprinkle half the cheese in the center, leaving a 2-inch border on all sides. Top with the beef, followed by the tomato sauce, in a stacked fashion. Top with the herbs and the remaining cheese. Brush the edges with some of the egg wash. Fold the bottom and top edges over the filling, and then fold the sides over twice, 1-inch at a time, resulting in a 6 by 14-inch tube. Brush the outside of the stromboli with the remaining egg wash, place on a sheet pan lined with parchment paper and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 34594,"Kibbeh with Yogurt-Garlic Sauce (lb) 1 1/2 cups fine bulgur wheat 1/2 pound ground beef 3/4 cups finely chopped yellow onions 1/3 cup pine nuts, lightly toasted 3/4 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon ground pepper 1/4 teaspoon ground cinnamon Vegetable oil, for frying 1 1/2 pounds ground beef 1 1/2 cups roughly chopped yellow onions 3 teaspoons ground cumin 2 1/4 teaspoons salt 1 1/2 teaspoons ground black pepper Chopped parsley, garnish Yogurt Garlic Sauce, recipe follows 1 cup strained plain yogurt 1 tablespoon extra virgin olive oil 1 teaspoon minced garlic 1 teaspoon minced fresh mint leaves 1/4 teaspoon salt Instructions: To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid. In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed. To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle. To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently. Preheat the oil to 360 degrees F. In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping. In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 34595,"Ham Steaks 1 tablespoon extra-virgin olive oil 2 to 3 large ham steaks, cut in halves Instructions: Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side. Serve with Frittata and Peas and Carrots Spring Salad. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34596,"Crunchy Cheesy Topping for Vegetables 4 tablespoons butter 3 cups crushed pretzels 1/4 cup grated Parmesan Freshly cracked black pepper
Instructions: Heat the butter in a large saute pan over medium heat until melted. Add the pretzels and cook until they have absorbed the butter, about 2 minutes. Transfer the pretzels to a bowl, add the cheese and some black pepper and toss to combine. Use as a topping for any vegetable. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34597,"Roasted Pepper and Feta Cheese with Arugula Pesto Galette 2 cups fresh arugula, cleaned and packed 1/4 cup fresh spinach, cleaned and packed 2 tablespoons grated Parmesan 2 teaspoons finely chopped garlic 4 tablespoons sliced toasted almonds 3/4 cup olive oil 1 teaspoon freshly squeezed lemon juice Pinch salt Freshly ground black pepper 1 box puff pastry sheets, thawed 3/4 cup sliced roasted red peppers 3/4 cup sliced roasted yellow peppers 3/4 cup crumbled feta cheese Instructions: Preheat the oven to 375 degrees F. To make the pesto: In a blender, combine the arugula, spinach, Parmesan, garlic, and sliced almonds. Blend on low and slowly drizzle in the olive oil and the lemon juice. Blend for about 45 seconds, or until the mixture completely emulsifies. Remove from the blender and season with salt and pepper. To make the galettes: Cut the puff pastry sheets into 6 (6-inch) round circles. Place each circle on a parchment-lined pan. Spread about 3 tablespoons of arugula pesto over the top of each puff pastry circle. Sprinkle the roasted peppers evenly on top. Divide the feta cheese evenly over the top. Bake in the oven for approximately 30 to 35 minutes until the puff pastry is golden brown and the cheese is melted. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34598,"Individual Peach Tarte Tatin 8 tablespoons unsalted butter 1 cup sugar 1/2 vanilla bean, split lengthwise 1 cinnamon stick, 2 to 3 inches 1 tablespoon vanilla brandy or plain brandy 1 tablespoon lemon juice 1/4 teaspoon freshly grated orange zest 6 peaches, halved and pitted 2 sheets puff pastry Instructions: Melt the butter in a saucepan until it bubbles. Add the sugar and stir with a wooden spoon until smooth. Add the vanilla bean and cinnamon stick and stir to combine, pressing on the vanilla bean to bring out the vanilla seeds inside. Continue simmering until caramel in color, about 5 minutes. The mixture might not look smooth and blended at this point. Stir in the brandy, lemon juice and orange zest and continue cooking until smooth, about 5 minutes more. Heat the oven to 375 degrees F and arrange the ramekins on a cookie sheet. Pour 2 tablespoons of caramel into the bottom of each ramekin. Arrange 1 peach half in each ramekin. Pour a little more caramel over the peaches and bake until the caramel is bubbling and the peaches are almost tender, 15 to 20 minutes. (The recipe can be made up to this point, cooled to room temperature, and refrigerated overnight. Bring to room temperature before proceeding.) Meanwhile, use a cutter or sharp knife, cut the puff pastry into 12 rounds, slightly larger than the diameter of your ramekins (they will shrink during the baking). Remove the ramekins from the oven and turn it up to 425 degrees F. Top each ramekin with a round of puff pastry and bake until the pastry is golden brown, about 10 minutes more. Let cool at least 1 hour or up to 8 hours. When ready to serve, re-warm the tarts slightly to loosen the caramel by placing them in a shallow pan of very hot water, or on a flame tamer on your stovetop, set over medium heat. Unmold upside down onto small plates and serve, with the peaches up and the pastry on the bottom. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 34599,"White Cake 14 tablespoons unsalted butter, at room temperature, plus more for the pans 2 1/2 cups cake flour, plus more for the pans 1 tablespoon baking powder 3/4 teaspoon salt 1 1/3 cups sugar 2 teaspoons pure vanilla extract 1 1/4 cups whole milk, at room temperature 4 large egg whites, at room temperature Instructions: Preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-by-2-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the excess. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1 cup sugar and the vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the milk. Increase the speed to medium high and beat until smooth and glossy, 30 seconds to 1 minute. Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup sugar until stiff glossy peaks form, about 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the pans. Bake the cakes until lightly browned, beginning to pull from the sides and a toothpick inserted into the centers comes out clean, 25 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34600,"Freezer Apple Pie 4 1/2 cups sifted all-purpose flour, plus extra for rolling 2 teaspoons salt 2 teaspoons sugar 12 ounces (3 sticks) cold unsalted butter, cut into pieces 1/2 cup ice water (strain out the ice just before using) 2 teaspoons red wine vinegar 1/2 cup sugar 4 tablespoons butter 1/8 teaspoon salt 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 8 Granny Smith apples, peeled, cored, and thickly sliced 1/4 cup Southern Comfort 1 1/2 tablespoons cornstarch 1 tablespoon heavy cream 1 tablespoon sugar Instructions: To make the crust: In a mixer fitted with a paddle attachment, mix the 4 1/2 cups flour, salt, and sugar for 1 minute. Add the butter and mix just until it's a crumbly, sandy mixture. The pieces of butter should still be visable. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. Again, the bits of butter should be visable. Turn the dough out onto a work surface, divide the dough in half, and shape it into 2 round, flat disks. Wrap them separately in plastic wrap and refrigerate at least 30 minutes before using. When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough a quarter turn every minute or so to help ensure even rolling. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than the pan. Set a 10-inch metal pie pan nearby. Transfer the crust to the pan by folding it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it's easily repaired. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 12 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, then unroll it onto the sheet pan. Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. To make the filling: Add sugar to a saucepan over medium high heat. Bring sugar to a boil and cook until caramelized, sugar will be a light amber color. Carefully add the butter, spices and apples. Cook for about 5 minutes, until almost tender. Off the heat add the Southern Comfort and flambe the mixture, cooking for an additional 1 to 2 minutes. Drain the mixture. Reserve the juice (it can be frozen) for a sauce for the pie. Toss the apples with the cornstarch and spread them out on a sheet pan to cool. Fill the pie with the cooled apples then rest the top crust on top, trim the top and bottom flush to the pan. Pinch the edges together, turning them under all the way around. Then press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a \V\ with the dough in between. Repeat all around the rim to make a wavy edge. Snip a \X\ shape vent in the top center of the pie using scissors or a sharp paring knife. Wrap the pie in plastic wrap and freeze until ready to bake and serve. Preheat the oven to 425 degrees F. Before baking the frozen pie, brush the surface of the piecrust with cream and sprinkle with sugar. Bake for 10 minutes then turn the oven down to 375 degrees F and bake until light golden brown, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 34601,"Sausage Pizza with Arugula and Grapes 4 teaspoons extra-virgin olive oil 1 pound refrigerated pizza dough, at room temperature 1/2 cup ricotta cheese Kosher salt and freshly ground pepper 2 teaspoons chopped fresh thyme 2 ounces Cambozola cheese, rind removed, cut into 1/4-inch pieces 2/3 cup red seedless grapes, halved 2 links hot Italian sausage (about 6 ounces), casings removed, broken into marble-size pieces 1/2 small shallot, thinly sliced and separated into rings 1 tablespoon honey 1 cup baby arugula Instructions: Put a pizza stone or an inverted baking sheet on the lowest rack of the oven and preheat to 450 degrees F. Place a piece of parchment on another inverted baking sheet and brush with 2 teaspoons olive oil. Stretch and lightly pat the pizza dough into a 10-by-14-inch rectangle on the parchment. Prick the dough with a fork everywhere but the edges. Brush with the remaining 2 teaspoons olive oil. Slide the dough (on the parchment) onto the hot stone or baking sheet and bake until lightly browned on the bottom, about 8 minutes. Season the ricotta with 1/4 teaspoon salt and a few grinds of pepper. Remove the crust from the oven and spread the ricotta on top. Sprinkle with the thyme and top with the Cambozola, grapes and sausage. Slide back onto the hot stone or baking sheet and continue baking until the sausage is cooked through and the crust is golden, about 10 minutes. Remove from the oven and immediately scatter the shallot rings on top. Drizzle with the honey and top with the arugula. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 34602,"Roasted Green Beans 4 pounds fresh green beans, topped and tailed 16 slices thin bacon, cut into tiny pieces
1 large onion, finely chopped
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions: Preheat the oven to 425 degrees F. Put the beans on 1 or 2 baking sheets. Sprinkle over the bacon and onions, and add the olive oil, salt and pepper. Toss around to mix and coat everything in oil. Bake until the bacon is sizzling and the beans are starting to brown, 18 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34603,"Chipotle Smashed Sweet Potatoes 4 pounds sweet potatoes (6 potatoes) 1 cup whole milk
1 cup heavy cream
1 tablespoon minced chipotle chiles in adobo sauce, with seeds, such as Goya
1 tablespoon adobo sauce (from the can of chiles)
1/4 cup pure Grade A maple syrup
4 tablespoons (1/2 stick) unsalted butter, diced
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil. Place the sweet potatoes on the prepared sheet pan and pierce each potato 4 times with a small knife. Roast for 1 to 1 1/4 hours, until very tender inside when tested with a knife. Set aside until cool enough to handle. (Leave the oven on.) Peel the potatoes, discard the skins, and place the potatoes in the bowl of an electric mixer fitted with the paddle attachment. Meanwhile, place the milk, cream, chipotle cl, and adobo sauce in a small saucepan. Bring to a boil, lower the heat, and simmer for 5 minutes. (It might look curdled.) With the mixer on low speed, add the chipotle-milk mixture to the sweet potatoes. Add the maple syrup, butter, and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Pour into a 9-by-12-by-2-inch oval oven-to-table baking dish and bake for 30 minutes, until heated through. Sprinkle with salt and pepper and serve hot. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 34604,"Olive Rosemary Crostini 2 cloves garlic, cracked away from skin 1/4 cup extra-virgin olive oil 1 small loaf crusty bread, sliced 1/4 pound Sicilian oil-cured black, pitted and chopped 1/4 pound green olives, pitted and chopped 3 tablespoons capers, drained 1/2 teaspoon crushed red pepper flakes 2 sprigs fresh rosemary, leaves stripped from stems Instructions: Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy! ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 34605,"Vegetable Bundles 2 tablespoons unsalted butter 4 long sprigs fresh thyme 4 long sprigs fresh oregano 1 clove garlic, chopped 1 cup white wine 1 cup chicken stock 1 lemon, zested and juiced 1 medium zucchini, cut into ribbons 8 string beans 4 asparagus, ends snapped 1 medium yellow squash, cut into quarters lengthwise Kosher salt and freshly ground black pepper Instructions: In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes. While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34606,"Make-Ahead Cranberry Sauce One 12-ounce bag fresh cranberries, cleaned 1 3/4 cups sugar 1 Granny Smith apple, peeled, cored and chopped Grated zest and juice of 1 orange Grated zest and juice of 1 lemon Instructions: Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled. ","[Riesling, Moscato, Vinho Verde]" 34607,"Penne with Roasted Vegetables and Prosciutto Salt 1 pound penne pasta Vegetable oil cooking spray 2 large zucchini, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces) 3 medium summer squash, ends trimmed, cut in half lengthwise and then crosswise into 1-inch half-moon pieces (about 12 ounces) 1/2 small cauliflower, cut into 1/2-inch pieces (about 2 cups) 2 medium carrots, diced into 1/2-inch pieces 2 cloves garlic, roughly chopped 3 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 2 teaspoons honey or agave 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 8 ounces thinly sliced prosciutto, coarsely chopped 3/4 cup grated Parmesan Instructions: For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large serving bowl. For the vegetables: Place an oven rack in the upper third of the oven. Preheat the oven to 450 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Arrange the zucchini, summer squash, cauliflower, carrots and garlic in a single layer. Drizzle with the olive oil and bake until light golden and tender, 20 minutes. Sprinkle with the salt and pepper. For the vinaigrette: Whisk together the oil, vinegar, mustard, honey, salt and pepper in a small bowl until smooth. To assemble: Place the vegetables in the bowl. Add the pasta on top. Add the Parmesan on top so it sticks to the pasta and helps everything else stick. Toss the vegetables and pasta. Pour the vinaigrette over the pasta and toss. Add the prosciutto on top and do not toss until the pasta is cool. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34608,"Red cl-Citrus Marinated Chicken Breasts with Grilled Tortillas and Avocado-Tomatillo Salsa 1/4 cup olive oil Salt and freshly ground pepper 16 6-inch flour tortillas 3 large, ripe Haas avocado, peeled and coarsely chopped 1/4 cup finely chopped onion 3 tomatillos, husked, washed and coarsely chopped 1 jalapeno, finely chopped 3 tablespoons fresh lime juice 3 tablespoons finely chopped cilantro Salt and freshly ground pepper 1 cup fresh orange juice 1 cup fresh lime juice 1/2 cup fresh lemon juice 1/4 cup ancho cl powder 2 tablespoons paprika 4 cloves garlic, coarsely chopped 1 cup olive oil 8 chicken breasts, bone in, skin on Salt and freshly ground pepper Instructions: For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once. Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side. ","[Syrah, Tempranillo, Garnacha, Barbera]" 34609,"Weeknight Roast Pork Loin with Snap Pea and Radish Salad One 2 1/2 to 3-pound boneless skin on pork loin end roast (or without if skin is unavailable, see note below) Kosher salt and freshly ground black pepper
5 radishes 12 ounces sugar snap peas Coarse sea salt 1 tablespoon olive oil Juice of 1/2 lemon Instructions:

1. Preheat the oven to 350 degrees F. With a very sharp knife, cut a crosshatch pattern into the pork skin, being careful not to cut through the meat. Rub the pork all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper and place skin-side up in a small roasting pan or rimmed baking sheet.
2. Roast until the internal temperature reaches 145 degrees F, approximately 1 hour 30 minutes. Transfer the pork to a cutting board to rest. Cut off the skin and approximately 1/2-inch of fat and return to the roasting pan. Roast the skin in the oven until crispy, another 15 minutes.
3. While pork rests and the skin is crisping, make the salad. Slice the radishes thinly and add to a bowl. Trim and string the snap peas and add to the bowl. Season with 1/4 teaspoon each coarse sea salt and pepper. Dress with the olive oil and lemon juice. Adjust seasonings to taste.
4. Pull the cracklings from the oven and drain on a paper towel-lined plate. Slice the pork roast and serve with the cracklings, salad and pan drippings from the roast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 34610,"Rice-Hash Cakes 3 tablespoons butter 1/2 pound roast pork or beef, cut 1/2-inch cubes (more or less) 1 cup cooked and diced potato, cut 1/2-inch cubes 1 cup small diced onion 1/4 cup small diced carrot 1/4 cup small diced celery 1 cup sliced raw mushrooms 1/2 cup chicken or beef broth 1 cup cooked and drained rice 2 tablespoons all-purpose flour 1 egg, lightly beaten Salt and pepper, to taste Instructions: Preheat oven to 350 degrees F. Melt the butter in a saucepan. When hot and bubbly, and the onion, carrot and celery. Cook until the vegetables begin to soften. Add the beef, potato and mushrooms and cook for an additional 4 minutes. Transfer the mixture to a bowl, mix in the rice, sprinkle with the flour and then with the broth. Mix in the egg. Sprinkle with salt and pepper. Lightly butter a baking sheet. Using a lightly oiled bowl for a mold, pack about 1 1/2 cups of the mixture into a lightly oiled small bowl and turn out onto the baking dish. Repeat 3 times for 4 hash cakes. Alternatively, these can be hand shaped. Lightly dusted with additional flour and sauteed in your grandmother's heirloom cast iron skillet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34611,"Rum Lemonade 1 cup dark rum 3 cups lemonade, store-bought or homemade 1/2 bunch mint leaves Ice Instructions: In a large pitcher combine the rum, lemonade and mint. Pour into glasses filled with ice. ","[Rum, Moscato, Sauvignon Blanc]" 34612,"Halibut with Balsamic Glaze 1/2 cup balsamic vinegar 2 to 3 tablespoons honey, depending how sweet you want it 3 tablespoons olive oil 2 garlic cloves, minced 4 (6-ounce) halibut fillets Nonstick cooking spray Instructions: Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours. Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes. Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired. Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34613,"Corn-Bacon Spoon Bread with Tomatoes 4 strips bacon, diced 1 cup stone-ground cornmeal 2 3/4 cups whole milk Kosher salt 2 teaspoons sugar Pinch of cayenne pepper 2 cups corn kernels (from 2 ears corn) 4 scallions, finely chopped 4 large eggs 1 1/2 teaspoons baking powder 1 pound tomatoes, chopped 2 tablespoons extra-virgin olive oil 3 tablespoons chopped mixed fresh herbs
   Kosher salt and freshly ground black pepper Instructions: Position a rack in the lower third of the oven and preheat to 325 degrees. Prepare the spoon bread: Cook the bacon in a skillet until just crisp; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pan. Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal. Place on a baking sheet.
   Add the milk to the remaining drippings in the skillet and bring to a boil over high heat. Whisking constantly, gradually pour in the remaining cornmeal. Add 1 teaspoon salt, the sugar and cayenne. Lower the heat and simmer, whisking, until thickened, about 3 minutes. Stir in the corn, scallions and bacon; remove from the heat. Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder. Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest. Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes.
   Prepare the tomatoes: Toss the tomatoes, olive oil and herbs in a bowl with salt and black pepper to taste; set aside for at least 5 minutes. Let the spoon bread rest 10 minutes; serve with the tomatoes.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 34614,"Lobster Scampi over Creamy Polenta with Garlic Chips Canola oil 3 cloves garlic, thinly sliced Kosher salt 2 tablespoons canola oil 1 shallot, minced 5 cups lobster or shrimp stock, warmed 1 cup quick-cooking polenta 1 cup grated Monterey Jack 1/4 cup heavy cream 1/4 cup creme fraiche Kosher salt and freshly ground black pepper 3 tablespoons butter, at room temperature 2 cups lobster meat, cut into bite-size pieces 2 cloves garlic, made into a paste 1/3 cup white wine 2 tablespoons chopped fresh parsley 2 sprigs fresh tarragon, leaves removed and chopped Zest of 1 lemon Fresh chervil sprigs, for garnish Freshly ground black pepper Instructions: For the garlic chips: Add the oil to a small saute pan to fill 1/4 inch up the sides and heat over medium-high heat. Once heated, add 1 garlic slice to test; if it sizzles when added, then add the remaining garlic. Fry until golden brown. Remove the chips from the oil and place on a paper-towel-lined plate. Season with salt. Make sure not to step away, constantly stir and be ready to remove once golden brown. For the polenta: To a medium saucepan over high heat, add the oil and shallots and sweat the shallots, 3 to 4 minutes. Add the warmed stock to the pan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low. Stir, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes. Remove from the heat and stir in the cheese and heavy cream until combined. Stir in the creme fraiche. Taste and season with salt and pepper. For the lobster sauce: To a saute pan over medium-high heat, add 1 tablespoon of the butter and melt. Add the lobster and toss to combine. Add the garlic paste and cook until fragrant, about 30 seconds. Deglaze with the white wine and reduce. Add the remaining 2 tablespoons butter and swirl to combine. Remove from the heat and add the parsley, tarragon and lemon zest. To serve: Add some of the polenta to a plate. Top with some of the sauteed lobster and sauce. Garnish with garlic chips, chervil and freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 34615,"Seviche de Camaron y Pulpo: Shrimp and Octopus Seviche 1 pound large size (13-15 count) shrimp, cleaned and deveined 1 pound baby octopus 1/2 cup red onion finely chopped 1 cup fresh plum tomatoes, peeled and seeded, cut in small dice 1 medium habanero cl, seeds and ribs removed, chopped into tiny pieces 1 1/2 cup fresh squeezed orange juice, strained 1/2 cup fresh squeezed lime juice, strained 1 large avocado, peeled and cut in medium-size dice 1/2 teaspoon salt Chopped cilantro leaves Crispy corn tortilla chips, for garnish Instructions: Grill or broil the shrimp until cooked. Set aside until they cool and then chop the shrimp into a medium-size dice. Clean the baby octopus, and boil for about 40 minutes in salted water, strain and grill. Set aside until they cool, and then chop the octopus into a medium-size dice. In a large glass bowl mix the onion, tomatoes, habanero, orange juice, lime juice, and salt. Add the shrimp and octopus and mix. Cover very tightly with plastic wrap and refrigerate for 2 hours. Add the avocado and carefully mix so the avocado doesn't fall apart. Serve in medium-size martini glasses garnished with an orange wedge, lime wedge, cilantro and julienne strips of crispy tortillas. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34616,"All You Can Eat Shrimp with Green Onion, Garlic and BBQ Spices 1/4 cup smoked sweet paprika 2 tablespoons ancho chili powder 2 tablespoons light brown sugar 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 pounds (21 to 24) large shrimp, shell on 6 tablespoons canola oil, divided 12 cloves coarsely chopped fresh garlic, divided 1/2 cup thinly sliced green onion Instructions: Whisk together the paprika, ancho powder, brown sugar, cumin, salt and pepper in a small bowl. Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp. Heat your grill to high. Heat 3 tablespoons of the oil on the grates of the grill over high heat in a large cast iron or saute pan; add half of the shrimp and half of the garlic and cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turn out onto brown paper bags. Wipe out of the pan with paper towels, and repeat with the remaining ingredients. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34617,"Classic Mashed Potatoes 4 large russet potatoes 1 teaspoon salt 3 tablespoons butter 1/2 cup milk, plus more if needed, warmed 2 tablespoons sour cream Salt and freshly ground pepper Instructions: Peel the potatoes, cut in half, and place in a pan, then cover with cold salted water. Bring to a boil and continue cooking until the potatoes fall off the fork when pierced, about 20 minutes. Drain the potatoes. Gently press the potatoes through a sieve (or potato ricer) into a large bowl, using a rubber spatula. Mix in the butter, milk, sour cream, salt and pepper and stir to blend. Add a tablespoon or 2 more of warm milk, if necessary to obtain the desired consistency. Salt and pepper liberally and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 34618,"One Recipe, Two Meals Chicken Lo Mein Kosher salt Two 3-ounce bundles lo mein noodles (spaghetti can be subbed!) Sesame oil, for drizzling, optional 3 tablespoons extra-virgin olive oil, plus additional for drizzling
1 pound ground chicken 2 teaspoons Chinese 5-spice powder 3 tablespoons orange juice
Mandarin orange wedges, for garnish 3 scallions, finely chopped 3 tablespoons soy sauce 1 tablespoon brown sugar 1 teaspoon fish sauce Juice from 1 lime, plus lime wedges, for garnish About 3/4 of a 15-ounce can bean sprouts, drained 1 red bell pepper, finely chopped Instructions: Bring a large pot of salted water to a boil. Cook the lo mein noodles until al dente, about 3 minutes. Drain, and drizzle with a little bit of sesame or olive oil, to keep the noodles from sticking. Set aside. Heat a large skillet over medium-high heat. Add the chicken and brown, breaking it up with a wooden spoon. Add the Chinese 5-spice powder and a small pinch of salt. Continue to cook until the seasoning coats the chicken, about 30 seconds. At this point, set aside about 3/4 cup of the noodles with 1/2 cup of the chicken. Divide that between two small plates, and drizzle a tablespoon of orange juice over both plates. Garnish with a few mandarin orange wedges and a tiny bit of scallions, if your kids dig it! Serve it to your littles. Now, for you. In a small bowl, whisk together the soy sauce, brown sugar, fish sauce, lime juice, olive oil, and the remaining 2 tablespoons orange juice. Pour the mix over the remaining ground chicken in your skillet, and bring the heat back up (if you've turned it down, to tend to the kids). Add the bean sprouts and bell pepper and cook, stirring, 3 more minutes, so the flavors have time to marry. Add the remaining noodles to the pan and toss to combine. Serve with fresh lime wedges and the remaining scallions! Good grief, almighty. Eat!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 34619,"Garlicky Patty Melts with Provolone 2 pounds ground sirloin 1 to 2 Fresno cl peppers, seeded depending on heat tolerance, and finely chopped 3 to 4 cloves garlic, finely chopped 2 small sprigs rosemary, finely chopped A handful flat-leaf parsley, finely chopped Kosher salt and freshly ground black pepper Extra-virgin olive oil, for drizzling Softened butter 12 slices good quality white or Italian bread A couple handfuls arugula or baby spinach leaves 12 slices sharp deli-sliced provolone Instructions: Heat a griddle or cast iron pan over medium-high heat. Combine the meat, cl pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat. Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34620,"Rabbit Stew 3 pounds rabbit, cut into stew-sized pieces 1 1/2 cups all-purpose flour 1/4 cup grapeseed oil 3 tablespoons butter 1 cup celery, diced 2 cups diced carrots 2 onions, finely diced Salt Freshly ground black pepper 3 bay leaves 6 cups water 4 cups red wine 4 medium-sized potatoes, diced 1/2 cup sliced sauteed mushrooms Instructions: Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 34621,"Caraotas Negras (Black Beans) 1 1/2 cups black beans, picked over 5 cups cold water 2 tablespoons lard or butter 2 garlic cloves, minced 3 fresh epazote sprigs Instructions: Soak black beans in enough cold water to cover by 3 inches overnight. Drain. Combine water, lard, garlic and epazote in heavy large Dutch oven over high heat. Bring to boil. Reduce heat and simmer until beans are very tender and creamy, about 2 hours. Season to taste with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Valpolicella]" 34622,"Air Fryer Elvis S\u2019mores 1 slice thick-cut or regular bacon, halved crosswise 1 sheet honey graham cracker, halved crosswise into 2 squares
One 0.375-ounce square milk chocolate, such as Hershey\u2019s (see Cook\u2019s Note)
1/2 teaspoon peanut butter or dulce de leche
1 regular marshmallow
Four 1/2-inch-thick slices banana
Instructions: Preheat an air fryer to 400 degrees F. Add the bacon and set the timer for 6 minutes. Meanwhile, place the graham cracker squares hole-side down on a plate. Center the chocolate on one square and spread the peanut butter on the other square. After 3 minutes, open the air fryer, add the marshmallow and cook 2 minutes more.
Open the air fryer, place both graham squares inside, roll the marshmallow onto the peanut butter-topped square and cook 1 minute more.
Transfer the graham squares to a plate with a spatula. Place the banana slices and crispy bacon on the half with the chocolate, then sandwich the two squares together and eat while the s\u2019more is still warm and gooey. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 34623,"Strawberry Margarita Ice Pops 1 cup freshly squeezed lime juice (6 to 8 limes) 1/2 cup water 1/2 cup triple sec* 1/4 cup tequila* 1/2 cup superfine sugar 1 pint strawberries, quartered If not using alcohol, add another 1/2 cup water and 1/4 cup fresh lime juice Instructions: In a blender add the lime juice, water, triple sec, tequila, and sugar; blend until the sugar has dissolved. Set aside 8 strawberry quarters and put the remainder into the blender; blend until the strawberries are pureed. Skewer a piece of the reserved strawberries onto the end of each ice pop stick. Pour the margarita into the ice pop molds, insert the skewered sticks, and freeze at least 4 hours or overnight. Unmold the ice pops and serve. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 34624,"Cajun Mac and Cheese 2 tablespoons extra-virgin olive oil 6 ounces andouille sausage, diced 2 bunches scallions, thinly sliced Kosher salt 12 ounces wagon-wheel pasta 1 bell pepper (red or green), chopped 1 tablespoon Cajun spice blend 2 tablespoons all-purpose flour 2 cups whole milk 8 ounces sharp cheddar cheese, cut into small cubes Instructions: Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 1 minute less than the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Meanwhile, combine the olive oil and sausage in a large skillet over high heat and cook, stirring, until the sausage starts to brown, about 2 minutes. Stir in the scallions and bell pepper and cook until the vegetables are slightly soft, about 3 more minutes. Add the Cajun spice and flour and cook, stirring, 2 more minutes. Gradually whisk in the milk and continue whisking until the sauce is thick and smooth, about 5 more minutes. Add the pasta, cheese and reserved cooking water to the skillet. Reduce the heat to medium low and cook, tossing to coat the pasta in the sauce and melt the cheese, about 1 minute.
","[Zinfandel, Malbec, Syrah, Tempranillo]" 34625,"Armadillo Eggs 8 whole pickled jalapenos 4 precooked breakfast sausage links, cut in 1/2 (recommended: Jimmy Dean) 1 cup shredded pepper jack cheese 1 can croissant rolls (recommended: Pillsbury Crescent Rolls) Instructions: Preheat the oven to 375 degrees F. Cut each jalapeno in half removing the stem and seeds. Place precooked sausage in 1 half of the jalapeno and sprinkle the other half with cheese, roughly reforming the jalapeno. Pop open the package of croissant rolls. On a work surface, unroll 1 roll placing the longest side toward you. Place the stuffed jalapeno on top of the dough and roll away from you. Place on an ungreased cookie sheet. Repeat with remaining peppers and dough. Sprinkle the tops with remaining cheese. Bake 10 to 12 minutes until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 34626,"Overnight Citrus Ginger Ring 4 large egg yolks, room temperature 1 large whole egg, room temperature 2 ounces sugar, approximately 1/4 cup 3 ounces unsalted butter, melted, approximately 6 tablespoons 6 ounces buttermilk, room temperature 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting 1 package instant dry yeast, approximately 2 1/4 teaspoons 1 1/4 teaspoons kosher salt Vegetable oil or cooking spray 8 ounces sugar, approximately 1 cup 2 medium lemons, zested 2 tablespoons minced fresh ginger 2 tablespoons candied ginger, finely chopped 5 ounces all-purpose flour, approximately 1 cup 1-ounce unsalted butter, melted, approximately 2 tablespoons 1 whole egg, beaten 4 ounces apricot jam, or jam of choice 1-ounce candied ginger, finely chopped 1-ounce water, approximately 2 tablespoons Instructions: For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours. For the filling, combine the 8 ounces of sugar, lemon zest, fresh ginger, the 2 tablespoons candied ginger and the 5 ounces flour in a medium bowl. Mix until well combined. Set aside until ready to use. Lightly grease a baking sheet and set aside. Turn the dough out onto a lightly floured surface. Roll into a 12 by 24-inch rectangle. Brush the 1-ounce of melted butter onto the dough and sprinkle the filling over the dough; press the filling lightly so it sticks to the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Brush the beaten egg along the edge for a secure seal. Firmly pinch the seam to seal and roll cylinder seam side down. Brush the 2 ends with a little of the beaten egg and bring together to shape into a ring and firmly press together. Place on the baking sheet, cover with plastic wrap and refrigerate overnight or up to 16 hours. Remove the ring from the refrigerator, remove the plastic wrap and snip the top with scissors every 2 inches. Place in an oven that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the ring. Close the oven door and let the dough rise until the ring looks slightly puffy, approximately 30 minutes. Remove the ring and the shallow pan of water from the oven. Preheat the oven to 350 degrees F. When the oven is ready, place the ring on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes. While the ring is baking, make the glaze by combining the jam, 1-ounce candied ginger, and the water in a small saucepan over medium heat. Bring to a simmer. Stir and cook until the jam is melted and well mixed with the water, about 3 to 5 minutes. Continue to simmer until reduced and thickened slightly, about 3 to 5 minutes. Brush over the warm ring. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34627,"Bolognese Sauce 5 tablespoons olive oil 1 red onion, medium chop 3 carrots, medium chop 3 celery stalks, medium chop 5 ounces pancetta, cut into small cubes 1/2 teaspoon crushed red pepper flakes 2 handfuls fresh flat-leaf parsley, leaves picked and chopped 1 pound ground beef 1 pound ground pork 1 pound ground veal 1 cup red wine 3 (28-ounce) cans pelati tomatoes Kosher salt and freshly ground black pepper 1 cup whole milk Instructions: Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.
Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 34628,"The B and B \Bash Burger
Six 6-ounce burger patties Kosher salt and cracked black pepper 6 teaspoons Dijon mustard 6 slices American cheese 6 soft brioche buns, split and toasted 1 cup Special Sauce, recipe follows 1 cup Bacon Jam, recipe follows 2 whole kosher dill pickles, thinly sliced 12 strips thick-sliced bacon, cut into 1/4-inch lardons 1 tablespoon canola oil 4 Spanish onions, cut into 1/2-inch dice 1 tablespoon white wine vinegar 1 sprig fresh thyme
Kosher salt and cracked black pepper 1 cup mayonnaise 3/4 cup ketchup 1 tablespoon sherry vinegar 1/2 tablespoon Sriracha 1 clove garlic Kosher salt and ground white pepper Instructions: Preheat a gas grill to high heat or heat a large skillet over high heat.
Sprinkle the patties generously with salt and pepper and place on the grill. Spread each patty with 1 teaspoon of the Dijon mustard, and then grill or pan-sear the burgers to desired temperature. During the last minute of cooking, place a slice of cheese on each patty until it begins to melt.
To assemble the burgers, dress both sides of each bun with 1 tablespoon of the Special Sauce. Place the patties on the bottom buns and top each burger with 2 to 3 tablespoons of the warm Bacon Jam. Place the top bun on each burger, slice in half, and serve immediately. Render the bacon in a pan over low heat with 1/4 cup water until crispy, 20 to 25 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease.
Remove all but 2 tablespoons of the bacon fat from the skillet and add the canola oil and onions. Sweat the onions over low heat until translucent and lightly caramelized, 20 to 25 minutes, and then transfer to a nonreactive bowl.
Pulse the bacon lardons in a food processor until they reach a coarse consistency. Fold the bacon into the onions, and then stir in the vinegar and thyme. Season with salt and pepper, and then let cool to room temperature before storing in the refrigerator for up to 1 week. Remove the thyme sprig when reheating.
Blend together the mayonnaise, ketchup, sherry vinegar, Sriracha and garlic in a food processor. Season with salt and pepper, and then store in an airtight container in the refrigerator until ready to use.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34629,"Chicken-and-Dumpling Soup 1 tablespoon unsalted butter 4 cloves garlic, minced 2 carrots, diced 1 bulb celery root, peeled and finely diced 1 turnip, peeled and finely diced 1 rutabaga, peeled and finely diced 1 onion, finely diced 1 bulb fennel, finely diced Kosher salt 4 cups white wine 1 tablespoon fennel seeds, toasted 4 sprigs fresh thyme 2 bay leaves 1 2 1/2 -pound organic chicken 1 cup milk 1/2 cup chicken fat (sold fresh or frozen in tubs at gourmet stores) 2 tablespoons chopped fresh tarragon 1/2 teaspoon ground nutmeg Freshly ground pepper 1 1/4 cups all-purpose flour 3 large eggs 1 tablespoon chopped fresh parsley Instructions: Melt the butter in a 6-quart pot over medium heat. Add the garlic, carrots, celery root, turnip, rutabaga, onion, diced fennel and a large pinch of salt; cook until the vegetables are tender, about 5 minutes. Add the wine, 6 cups water, fennel seeds, thyme and bay leaves; bring to a simmer. Add the chicken and simmer for 2 hours. Remove the chicken and let cool. Pick off the meat in shreds; set aside. About 15 minutes before the chicken has finished simmering, prepare the dumplings: Combine the milk, chicken fat, 1 tablespoon tarragon, the nutmeg and 1/2 teaspoon each salt and pepper in a medium saucepan; bring to a simmer over medium heat. Remove from heat; add the flour and stir vigorously with a wooden spoon until the liquid is absorbed. Whisk in the eggs, one at a time, to make a thick dough. Bring the soup to a boil. Form the dough into eight dumplings (an ice cream scoop is perfect for this); drop into the soup. Cover and cook until the dumplings float to the surface, about 10 minutes. Add the chicken meat, parsley and the remaining 1 tablespoon tarragon to the soup; stir carefully and divide among warm bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 34630,"French Vanilla Ice Cream 8 large eggs yolks 3/4 cup sugar 2 1/2 cups heavy cream 1 1/2 cups cold milk Pinch of fine salt 1 vanilla bean 2 teaspoons Cognac (optional) Instructions: In a medium bowl, lightly whisk together the yolks and half of the sugar.
In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 34631,"S'Mores Cast-Iron Pie 1 1/2 cups graham cracker crumbs (from about 12 crackers) 6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 pound semisweet chocolate, finely chopped
1 1/2 cups heavy cream
2 cups mini marshmallows Instructions: Preheat the oven to 350 degrees F. Stir the graham cracker crumbs, melted butter and sugar together in a medium bowl until the mixture resembles wet sand. Press the crumbs into the bottom and up the sides of a 9-inch cast-iron skillet or glass pie plate. Bake the crumb crust for about 10 minutes, until a shade darker. Let cool. Place the chopped chocolate in a medium bowl. In a small saucepan, bring the cream to a bare simmer and then pour it over the chocolate. Let stand for 2 minutes, then stir the cream and chocolate together until totally smooth. Pour the chocolate into the crust and spread evenly. Let cool a bit. Preheat the broiler. Position an oven rack about 4 inches from the heating element. Arrange the marshmallows on top of the chocolate. Broil the pie until the marshmallows are puffed and golden brown, 2 to 3 minutes, rotating occasionally. Serve immediately. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 34632,"Pan-Seared Boston Cod Fish with Crab and Lobster Brandy Cream Sauce One 1 1/2-pound lobster 1 1/2 tablespoons canola oil 2 shallots, minced 1 small carrot, minced 2 cloves garlic, minced 2 to 3 sprigs fresh thyme, leaves removed 1 1/2 tablespoons Sherry 1 1/2 tablespoons brandy 1/4 cup chicken broth 1 teaspoon tomato paste Salt and pepper 1/2 cup heavy cream Canola oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon minced thyme 1 teaspoon minced parsley Two 6-ounce cod fillets Mixed field greens 4 jumbo shrimp 2 ounces crabmeat Instructions: For the sauce: Steam lobster for 15 minutes. Cool completely, 45 minutes to 1 hour, and remove the meat from the shells. Keep claw meat whole. Coarsely chop tail meat. Break up all shells and save for the sauce. Reserve lobster meat in the refrigerator. Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent. Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat. Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes. Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes. Mix in the tomato paste and add salt and pepper, to taste. Add the heavy cream, stir, and bring to a simmer. Simmer gently until cream and tomato paste bind, about 2 minutes. Strain sauce in a strainer over a small bowl. Keep warm until other seafood is prepared. For the seafood: Heat pan with canola oil to medium. In a small bowl mix together salt, pepper, thyme, and parsley. Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil. Place fillets, skin side down, in hot saute pan. Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side. While fish is finishing, place a generous handful of field greens on each plate. Lean sauteed fish against the greens. Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side. Lift out shrimp to plate and add chopped lobster and crabmeat to the pan. Add brandy cream sauce and heat mixture briefly until warmed. Pour half of seafood-cream sauce mixture over bottom half of each fillet. Garnish each plate with one lobster claw and two shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 34633,"BBQ Shrimp 3 tablespoons olive oil 1 tablespoon light brown sugar 1 tablespoon smoked paprika
1 tablespoon kosher salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon cayenne Zest and juice of 2 limes, plus lime wedges, for serving 2 pounds 16/20 shrimp, shell on and deveined Instructions: Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly. In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated. Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side. To serve: Add the shrimp to a platter and garnish with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34634,"Spicy Pasta With Tilapia 1/2 pound tilapia fillets, cut into small chunks 2 tablespoons extra-virgin olive oil 3 cloves garlic, chopped 1/2 to 3/4 teaspoon red pepper flakes 1/2 cup dry white wine 1 28-ounce can San Marzano tomatoes, crushed by hand 1/2 cup chopped fresh basil, plus more for topping Kosher salt 10 ounces multigrain spaghetti 2 tablespoons chopped fresh parsley Instructions: Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining garlic and 1/4 to 1/2 teaspoon red pepper flakes and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, 1/4 cup basil and 1/2 cup water. Bring to a boil and cook, stirring occasionally, until the sauce is slightly thickened, about 12 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
When the pasta is almost done, add the tilapia to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through, about 3 minutes. Stir in the parsley and the remaining 1/4 cup basil; season with salt. Drain the pasta and add it to the sauce. Divide among bowls and top with more basil.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34635,"Baked Pork Bun (Char Siu Bao) 1 cup chicken base 1 cup black soy sauce
1/2 cup sugar
2 teaspoons red food coloring
1/2 teaspoon salt
1/2 teaspoon pepper
3 pounds pork tenderloin 2 cups all-purpose flour 1/4 cup sugar
1/2 stick (4 tablespoons) butter
2 1/4 teaspoons active dry yeast
1 egg
1/2 cup mayonnaise 1/2 cup condensed milk Instructions: For the marinade: Mix the chicken base, soy sauce, sugar, food coloring, salt and pepper in a bowl. Cut pork in half horizontally to make two long, flat thin pieces (for better flavor penetration). Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge. Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top. Remove pork from the marinade and place on rack. Roast, about 45 minutes. Let pork rest for 10 minutes, then dice. For the dough: Meanwhile, combine the flour, sugar, butter, yeast, egg and 1/2 cup warm water in a mixing bowl and blend for 10 minutes. Let sit for 3 hours. Preheat the oven to 425 degrees F. Cut twelve 3-inch pieces of wax paper and set aside. Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake. Add some pork to the center of a pancake, then fold the edges of the dough over the pork and bring together. Repeat with remaining pancakes and pork, placing completed buns on squares of wax paper. Place completed filled buns on waxed paper and brush tops with mayonnaise and condensed milk. Bake, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34636,"Summer Pudding 2 pounds mixed summer berries (strawberries, raspberries, red currants, black currants, black cherries) 6 ounces powdered sugar 1 1/2 pint pudding basin 7 to 8 slices white bread Instructions: Place fruit in saucepan with sugar and cook gently for 3 minutes. Remove from heat. Line pudding basin with slices of bread, leaving no gaps. Fill with fruit, cover the top with more bread, to form lid. Cover with saucer and put weights on top, to press the bread down. Refrigerate for 12 hours or overnight. Turn out onto serving plate spoon over extra juice to cover any white part still showing. Serve with clotted cream or ice cream. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 34637,"Banana Bread Brownies 1 cup all-purpose flour (see Cook's Note) 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter
1 1/4 cups light brown sugar
3 ounces unsweetened chocolate, chopped
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (see Cook's Note) 1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 large egg, at room temperature
3 very ripe bananas, mashed
1/3 cup sour cream
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter 2 ounces unsweetened chocolate
1 cup confectioners' sugar
3 to 4 tablespoons boiling water, plus more if needed
1 cup toasted walnuts, coarsely chopped
Instructions: For the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch glass baking dish with aluminum foil so that 2 inches hang over each end. Whisk the flour, cocoa powder, baking powder and salt together in a small bowl. Bring the butter, brown sugar and 1/2 cup water to a simmer in a saucepan, then turn off the heat. Whisk in the unsweetened chocolate, then let cool slightly. Whisk in the eggs and vanilla. Stir in the flour mixture. Set aside while you make the banana bread.
For the banana bread: Whisk the flour, granulated sugar, baking soda, cinnamon and salt together in a medium bowl. Beat the egg in a large bowl. Add the bananas to the egg and mix to combine well. Stir in the sour cream, melted butter and vanilla. Stir in the flour mixture until just combined.
Use a medium ice cream scoop to dollop about half of the banana bread batter in the prepared baking dish. Spoon or pour the brownie batter around the banana bread batter (it will cover it partially). Scoop the remaining banana bread batter over the top, making sure some brownie batter still shows through. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in the baking dish on a rack, about 1 hour.
Lift the brownies out of the pan using the foil overhang, but leave in the foil.
For the topping: Combine the butter and chocolate in a small heatproof glass bowl. Microwave in 30-second intervals, stirring in between each, until melted. Sift the confectioners' sugar into a medium bowl. Whisk in the melted chocolate and the boiling water to make a smooth glaze, adding a little more water if it is too thick to drizzle. Drizzle the glaze over the top of the brownies with a spoon. Sprinkle the walnuts all over. Let the glaze set, about 30 minutes. Cut into squares and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34638,"Strawberry Angel Cookies Crisco? Original No-Stick Cooking Spray 1 (16 oz.) package Pillsbury? Angel Food Cake 3/4 cup Smucker's? Strawberry Sugar Free Preserves OR 3/4 cup Smucker's? Low Sugar? Reduced Sugar Strawberry Preserves OR 1 cup Smucker's? Special Recipe Strawberry Preserves 3 tablespoons mini semi-sweet chocolate chips Instructions: HEAT oven to 325 degrees F. Coat baking sheet with no-stick cooking spray. BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet. BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy. TIP: Store between sheets of wax paper to keep from sticking together. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 34639,"Spicy Chili and Cornmeal Casserole 2 tablespoons olive oil 1/2 cup chopped yellow onion 1/2 teaspoon cumin 1/2 teaspoon granulated garlic 1/2 teaspoon dried oregano 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce 1 teaspoon tomato paste Freshly ground black pepper 1 pound lean ground turkey One 15-ounce can low-sodium black beans, rinsed and strained One 15-ounce can no-salt-added diced tomatoes 1/2 cup low-sodium chicken broth 1/2 cup grated Parmesan 1 cup instant polenta 3/4 cup shredded Cheddar 1 tablespoon sliced pickled jalapenos, strained and chopped Cooking spray 1 cup nonfat Greek yogurt 1 avocado, diced 1/2 cup chopped fresh cilantro 1 cup cherry tomatoes, quartered Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Lower the heat to medium; add the cumin, garlic, oregano, chipotles, adobo sauce, tomato paste and a few grinds of pepper and stir until combined. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, tomatoes and chicken broth and cook until the broth is reduced, 8 minutes more. Stir in 1/4 cup of the Parmesan. Remove from the heat and keep warm. Meanwhile, cook the polenta according to package instructions. Remove from the heat and stir in the Cheddar and chopped jalapenos. Spray a 3-quart flameproof casserole dish with cooking spray. Spread the chili in the bottom of the casserole and top with the polenta, spreading evenly to cover the chili completely. Sprinkle the top with the remaining 1/4 cup Parmesan. Cover with foil and bake until bubbling, 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes. Serve hot, with toppings. ","[Syrah, Tempranillo, Garnacha, Barbera]" 34640,"Finale Cheesecake 2 cups graham cracker crumbs (or cookie crumbs) 1 cup plus 1 tablespoon sugar 1 stick butter 3 (8-ounce) packages cream cheese, softened 3 eggs 1 teaspoon vanilla extract 1 tablespoon lemon juice 1 cup heavy cream Instructions: Mix the crumbs and 3 tablespoons of sugar together. Melt the butter and stir into the crumb mixture. Press into the bottom of a greased 9-inch round, springform cake pan. Set aside. Using an electric beater, blend the cream cheese and the remaining sugar together until creamy, wiping down the sides of the bowl and the beaters with a spatula to incorporate all the cheese. Add the eggs 1 at a time, beating after each addition. Add the vanilla and lemon juice to the cream, then slowly stir into the cheese mixture. Meanwhile, preheat oven to 350 degrees. Put the prepared round cake pan into a slightly larger rectangular pan. Pour the cheese mixture into the prepared pan. Set both pans in the oven and fill the rectangular pan with water, half way up the sides of the round pan. Bake until firm and golden brown, approximately 45 to 50 minutes. Cool completely before removing from the pan. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 34641,"Red Pepper Hummus with Toasted Pita Triangles 4 whole-wheat pita pockets, cut into triangles Cooking spray Garlic salt 1 (15-ounce) can chickpeas, drained 1 cup sauteed red peppers 1/4 cup tahini (sesame paste) 2 tablespoons fresh lemon juice 3 to 4 cloves garlic 1 teaspoon ground cumin Salt and ground black pepper 2 tablespoons finely chopped fresh parsley leaves Instructions: Preheat oven to 400 degrees F. Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp. Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley. Serve hummus with toasted pita triangles arranged alongside. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 34642,"\Cowboy\ Stew 1/2 bacon, diced 2 pounds cubed beef stew meat 3 large onions, medium dice 1 bunch celery, well scrubbed, cleaned, and chopped 1 pound carrots, medium dice One 750-ml bottle red wine 2 quarts beef broth 1 cup all-purpose flour 1/2 cup vegetable oil 2 pounds potatoes, well scrubbed and diced, skin on One 8-ounce package frozen okra 3 bay leaves Salt and freshly ground black pepper Instructions: Brown bacon in a large (8-quart capacity) pot. Add beef and brown in the bacon fat. Add onions, celery and carrots and saute for about 5 minutes. Add red wine and beef broth, and simmer until reduced by half. In a small bowl, mix flour and oil, then stir this mixture into the stew and let simmer for a few minutes to thicken and integrate flavors. Add potatoes, okra and bay leaves to the stew and let cook until potatoes are fork tender. Season, to taste, with salt and pepper. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 34643,"Psycho Tibey Cheesesteak 1/2 cup whole-egg mayonnaise 2 tablespoons chopped fresh cilantro Four 8-inch hoagie or Italian rolls, sliced in half 2 medium avocados, sliced 1 large yellow onion, chopped 1/4 cup canola oil
1 pound rib eye steak, sliced 1 teaspoon seasoned salt
8 slices pepper-Jack cheese
4 large slices tomatoes, halved
1/2 cup pickled sliced jalapenos
Instructions: Whisk together the mayonnaise with the cilantro in a small bowl. Heat a grill pan or flat-top grill to medium-high heat. Place the hoagie rolls on the grill and toast until golden brown. Spread the cilantro-mayonnaise mixture on the cut sides of the top and bottom buns. Next, spread half an avocado on each bun top. Put the onions on the grill with a little oil and cook until charred; remove and set aside. Making sure the grill is hot (in order to achieve a nice sear on the meat), add the rib eye with the remaining canola oil and top with the seasoned salt. Using a spatula, chop the rib eye into small pieces. Add your onions back to the meat mixture and cook until the rib eye browns. Place the cheese over the rib eye and onion mixture and cover until the cheese melts. Divide among the toasted hoagies and finish with 2 slices of tomatoes and a layer of sliced jalapenos on each. Enjoy! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34644,"The Standard Grill Million Dollar Chicken 3 1/2 pound whole chicken, preferably organic Kosher salt Freshly ground black pepper 3 to 4 garlic cloves, lightly smashed 1 lemon 1 bay leaf 5 sprigs fresh thyme Olive oil 1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!) Maldon salt 1 cup creme fraiche 1 lemon, zested and juiced 1 tablespoon shallots, grated on a fine zester 1 teaspoon Aleppo pepper Instructions: The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme. Refrigerate. (The bird can be trussed with butcher twine if you are so inclined, but it is not necessary.) On the day/night you plan to cook the bird, take the chicken out of the refrigerator 30 minutes before you plan to roast it. Preheat the oven to 425 to 450 degrees.
In a pan large enough to accommodate the chicken, oil the pan lightly with olive oil, place the piece of sourdough in the center of the pan and then put the chicken on top of the bread. Drizzle the bird with olive oil or brush with butter (we use olive oil at the Grill). Place the pan in the oven and roast for 40 to 50 minutes, basting it every 12 to 15 minutes with the fat and drippings that render from the bird. White the chicken roasts, assemble the glaze by combining all of the ingredients and whisking them together. When the chicken is almost done (the juices are running pink and/or the legs are beginning to wiggle a bit when you give them a shake), take a pastry brush and slather on a bit of the creme fraiche glaze. The glaze will begin to caramelize. Brush on another layer and let this last glazing caramelize. At this point the chicken should be cooked through and nicely golden brown. The sourdough underneath the chicken will be nicely browned and crisped on the side in contact with the pan, and moist and juicy on the side in contact with the chicken. Let the chicken rest for 10 minutes before cutting it into serving pieces. Cut the sourdough into 2 to 4 pieces and serve with the chicken. Garnish with lemon wedges and sprinkle it with Maldon salt. (Alternatively, you can roast the chicken almost entirely through. Let it rest, split it in half and then glaze it with the creme fraiche under the broiler, brushing with the creme fraiche until you achieve golden brown, crackling skin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34645,"Asian Poultry Burger 8 ounces ground chicken or turkey 1 tablespoon soy sauce 1/2 teaspoon minced fresh ginger 1/2 teaspoon minced fresh garlic 1 tablespoon Oriental sesame oil 2 to 4 tablespoons bread crumbs 1 medium carrot, peeled 1 kirby cucumber, peeled Vegetable oil for frying 2 sesame seed hamburger buns, halved and toasted Instructions: In a mixing bowl combine the ground chicken, soy sauce, ginger, garlic, and sesame oil. Season with salt and pepper. With a vegetable peeler cut the cucumber vertically into long curly strips, avoiding and discarding the seeds. Cut the carrot, again using the vegetable peeler, into strips. Combine the cucumber and the carrot in a bowl. Heat the oil in a 9inch nonstick skillet. Shape mixture into 2 patties, each about 3/4 inch thick. Cook for about 5 to 6 minutes a side or until golden brown and cooked through. (At this point make the mayonnaise) Set each burger on a toasted bun, spread with Asian mayonnaise and top with carrot and cucumber. Serve with Asian mayonnaise (recipe follows) and cucumber salad. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 34646,"The Lola Burger 8 slices bacon 24 ounces ground beef, 75 percent lean* Kosher salt and cracked black pepper 4 thin slices Cheddar 4 English muffins, split 4 large eggs 1 dill pickle, thinly sliced 1/2 cup Pickled Red Onions, recipe follows 4 teaspoons Spicy Ketchup, recipe follows 2 pounds red onions, sliced White wine vinegar Sugar Kosher salt 2 teaspoons mustard seeds 1 tablespoon crushed red pepper flakes 2 tablespoons coriander seeds 2 tablespoons black peppercorns 4 garlic cloves 2 bay leaves 1 tablespoon olive oil 1 small yellow onion, minced 3 garlic cloves, chopped Kosher salt 5 Fresno chiles, seeded and minced 1 ancho cl, seeded and minced 1/4 teaspoon crushed red pepper flakes 2 tablespoons dark brown sugar 1 tablespoon cumin seeds 1 cinnamon stick 1 (6-ounce) can tomato paste 2 tablespoons cider vinegar 3 cups water Instructions: *Cook's Note: Michael's favorite mix of meats for this burger is chuck, sirloin, and brisket Build a medium-hot fire in your grill or preheat a stovetop grill pan. Cook the bacon in a saute pan over medium-high heat, turning once, until crisp, about 5 minutes. Remove the bacon to paper towels to drain. Reserve the bacon fat in the pan. Form the ground beef into 4 patties, each about 3 1/2 inches in diameter. Season the patties with salt and cracked black pepper, to taste. Put the burgers on the grill or in the grill pan and cook for 3 minutes. Flip and top each burger with a slice of cheese. Grill for 3 minutes for medium- rare. Remove them to a plate. Add the English muffins to the grill or grill pan and toast for 1 minute. Cook the eggs sunny side up in the bacon fat while the burgers rest. Build the burgers by sandwiching them between the muffin halves along with pickle slices, red onion, bacon, an egg, and some spicy ketchup. Pack the onions in 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat. Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month. In a nonreactive 2-quart saucepan over medium heat add the olive oil. Add the onion, garlic, and a large pinch of salt. Saute until translucent, about 2 minutes. Add the Fresno chiles, ancho cl, and red pepper flakes. Cook for 1 to 2 minutes. Add the brown sugar, cumin, cinnamon, tomato paste, and vinegar and simmer for 10 minutes. Stir in 3 cups of water, bring to a gentle simmer, and cook over low heat for 2 hours. Remove the ketchup from the heat and let cool for 15 minutes. Discard the cinnamon stick. Puree the mixture in a blender and strain through a sieve, pushing down on the any solids. Let cool and pour into a storage container. Cover the container and refrigerate for up to 1 month. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 34647,"Radishes with Smoked Butter 10 tablespoons unsalted butter Flaky salt, for sprinkling
Radishes, cut in half, for serving
Instructions: Cover the bottom of a big Dutch oven with wood chips. Ball up three big pieces of aluminum foil each to about the size of a golf ball, then place them on top of the chips; they'll be used to prop up the bowl of butter. Cover the Dutch oven and heat over medium-high heat for 10 minutes. Place the butter in a heatproof bowl and place the bowl on top of the aluminum balls. Reduce the heat to medium-low and cover the pot, allowing a small opening to vent. Cook for 30 minutes. Taste; if you'd like it to be smokier, cook for longer, up to 30 minutes more. Let the butter cool at room temperature back to 65 to 70 degrees F. To speed up the cooling, stick the butter in the freezer, stirring occasionally, until spreadable and opaque, about 20 minutes. Sprinkle the butter with flaky salt, then serve with radishes for dipping or spreading. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34648,"5-Ingredient Peanut Blender Sauce 1/2 cup creamy peanut butter 1/2 cup canned unsweetened coconut milk 3 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon Thai red curry paste Instructions: Combine the peanut butter, coconut milk, vinegar, soy sauce and curry paste in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it\u2019s too thick, add warm water a tablespoon at a time, blending to combine. (Depending on the brand of peanut butter and coconut milk, you may need to add up to 2 tablespoons of water.) Transfer to a bowl. The sauce can be refrigerated in an airtight container for up to five days.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 34649,"Pot Roast and Carrots 5 pounds boneless short ribs or bottom round, all surface fat removed; have your butcher do this Kosher salt and freshly ground black pepper 1/2 cup canola oil 1 cup dry sherry 4 carrots, peeled and roughly chopped 2 large onions, peeled and roughly chopped 8 stalks celery, peeled and roughly chopped 8 cloves garlic, unpeeled 1 bay leaf About 8 cups (2 quarts) chicken stock or low-sodium chicken broth 6 medium carrots (about 2 pounds) peeled, halved lengthwise, then halved horizontally 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 tablespoons canola oil 3 medium Spanish onions, sliced crosswise into 1/4-inch-thick slices Instructions: Preheat oven to 350 degrees F. Season beef liberally with salt and pepper. In large Dutch oven or heavy ovenproof pot over moderately high heat, heat oil until hot but not smoking. Add beef and sear until dark brown and crisp on both sides, about 10 minutes total. Transfer beef to large plate. Pour off oil in pan and discard. Add sherry and simmer uncovered, scraping up browned bits on bottom of pan, until reduced by half, about 5 minutes. Pour reduced sherry into a heatproof liquid measuring cup. In same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of the vegetable mixture and pour in the reduced sherry. Add enough chicken stock to cover 3/4 of meat. Cover and place on lowest rack in the oven. Roast until fork-tender, about 3 hours. While beef is roasting, prepare roasted carrots and caramelized onions. During final hour of roasting, in large bowl, toss carrots with olive oil until well coated. Season generously with kosher salt and freshly ground black pepper. Spread on baking sheet and transfer to upper rack in oven. Roast until slightly tender and browned, about 45 minutes. Remove from the oven, transfer to large bowl and keep warm. During final 30 minutes of roasting, place a heavy 12-inch skillet over moderately high heat, add the canola oil and heat until hot but not smoking. Add onions and saute, stirring constantly, until caramelized, about 20 to 25 minutes. Season, to taste, with kosher salt, add to roasted carrots in large bowl, and keep warm. When beef is tender, transfer to serving platter and tent with foil. Skim fat from liquid in pot. Strain liquid through fine-mesh sieve, pressing on solids with back of spoon to extract all juices, then discard the solids. Return liquid to pot, set over high heat, and bring to boil. Reduce heat to moderate and simmer, uncovered, until reduced slightly, about 5 minutes. Season juices to taste with salt and freshly ground black pepper. Pour half of juices into bowl with carrots and onions; toss to combine. Pour the other half of the juices into gravy dish. Arrange carrots and onions around beef on a serving platter and serve immediately, with extra juices on side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 34650,"Shrimp Povlik Clarified butter 1 medium onion, finely sliced 2 cloves garlic, bruised 1 teaspoon rosemary Freshly ground salt, to taste Freshly ground white pepper, to taste 1 cup dry white wine 12 jumbo shrimps, shelled, butterflied 2 tablespoons butter 1/8 cup vodka 1/4 cup dry sherry 1 lemon, sliced thinly 1 tablespoon parsley, finely chopped Instructions: Pour some clarified butter into heated frypan and add onion. Fry gently. Add garlic and simmer. Season with rosemary, salt and white pepper. Add 3/4 cup white wine and simmer gently. Add shrimp, cut side down, pressing down with small pan to keep them flat while cooking. Cook for 4 minutes then transfer to heated platter to keep warm. Add remaining wine to pan and simmer. Strain liquid into clean pan, discarding onion and herbs and reduce on high heat to syrup consistency. Lower heat and add shrimp, then fresh butter. Increase heat and add vodka, then flame. When flame has died down, add sherry and flame again. Pour over shrimp and garnish with lemon and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 34651,"Jelly Roll 1 cup sifted cake flour (sift before measuring) 1 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup softened butter or vegetable shortening (or a mixture) 4 large eggs 2 teaspoons vanilla extract 1/4 cup confectioners' sugar 1 cup seedless red raspberry or apricot jam Instructions: Preheat oven to 375 degrees F. Grease a jelly roll pan; line with parchment or waxed paper and grease paper. Stir together the flour, sugar, baking powder, and salt in a large bowl. Add the butter, 2 eggs, and the vanilla to the dry ingredients and beat with an electric mixer on high speed until fluffy. Separate the remaining 2 eggs. Place the whites in a small bowl and beat the yolks into the batter. With clean beaters, beat the egg whites at high speed until they are stiff; fold beaten whites into the batter just until no white streaks remain. Spread batter into the prepared pan and bake until the center springs back when lightly pressed, about 15 minutes. Sift confectioners' sugar over a linen towel that has been spread out on a work surface; invert cake onto towel. Quickly, remove parchment, trim off crisp cake edges, spread cake with jam, and roll up using towel as an aid. Tightly roll cake in towel and set aside, open side down, until completely cool, about 30 minutes. Transfer to serving plate and slice crosswise. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34652,"Grilled Bacon-Wrapped Shrimp 16 jumbo shrimp, peeled, de-veined, and tail on (about 1 1/4 pounds) 1/2 cup tequila, preferably Anejo 4 garlic cloves, roughly chopped Kosher salt and freshly ground black pepper 1 tablespoon olive oil, plus more for brushing the grill grates 16 slices bacon (not thick cut) 2 limes, each cut into 6 wedges
Instructions: Toss the shrimp in a large bowl with the tequila, garlic and a pinch each of salt and pepper. Cover and refrigerate for 30 minutes up to 1 hour. Preheat an outdoor grill for medium heat. Drain the shrimp and then toss with the oil and a generous pinch of salt and pepper. Wrap each shrimp with a slice of bacon. Thread 2 shrimp and 2 lime pieces on each skewer, alternating between the two. Lightly oil the grill grates and grill until the bacon is crisp and shrimp are firm, flipping as needed, about 5 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34653,"Angry Hushpuppies 5 cups yellow cornmeal 1 1/2 cups all-purpose flour 2 tablespoons baking powder 1 tablespoon Creole seasoning (recommended: Tony Chachere's) 1/2 tablespoon salt 1/2 tablespoon black pepper 2 1/2 cups milk 3 eggs, beaten 1 large red onion, chopped 1 cup diced jalapenos 10 dashes hot pepper sauce (recommended: Tabasco) Instructions: Put all the ingredients into a large bowl and stir well to combine. Cover and refrigerate for at least 1 hour. When ready to cook, heat a deep-fat-fryer to 350 degrees F. Drop rounded teaspoons of the batter into the hot oil and fry until golden brown, about 3 minutes. Fry in batches until all the batter is used. ","[Zinfandel, Petite Sirah, Tempranillo, Garnacha]" 34654,"Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy 2 (1-pound) celery roots, peeled and chopped into 1-inch cubes 1/2 small onion, chopped (about 1/2 cup) 2 Golden Delicious apples, peeled, cored and cut into large chunks 3 sage leaves 2 1/2 cups low-sodium chicken broth 1/4 teaspoon salt 1 (1-pound pork loin, trimmed of visible fat 1 tablespoon sugar 1 teaspoon celery seed 1/4 teaspoon dried sage 1/4 teaspoon salt 1/8 teaspoon pepper 2 teaspoons canola oil 2 shallots, minced (about 1/4 cup) 1/2 cup apple cider 3 tablespoons chicken broth 1 tablespoon apple cider vinegar 1/4 teaspoon salt Instructions: Make Puree: Combine celery root, onion, apple, sage and chicken broth in a 4-quart saucepan, Bring to a boil, reduce heat and simmer for 15 minutes, until celery root is tender. Remove sage leaves and drain stock, reserving liquid. Place cooked mixture into a food processor with salt and add 1/2 cup reserved liquid, then more liquid by the tablespoon to achieve desired consistency. Puree for 30 seconds until smooth. Reserve (mixture will stay warm in food processor bowl for about 30 minutes). Make Pork: Preheat broiler. Pat pork loin dry with paper towels. Combine sugar, celery seed, sage, salt and pepper in a small bowl. Rub spice mixture all over pork loin. Place on broiling tray and broil approximately 7 to 8 minutes per side, until meat is cooked but still pinkish in center. Remove and let rest 5 minutes, then slice into 1/4-inch slices. Make Gravy: Heat oil in a medium-sized saute pan over medium heat, Saute shallots, stirring often, until soft and translucent but not brown about 5 minutes. Add apple cider and cook until all but 2 tablespoons of the cider has been cooked away and shallots are glazed with reduced cider, about 4-5 minutes. Add chicken broth, vinegar and salt and cook an additional 2 minutes. To serve, spoon 1 cup puree onto a plate. Top with 4 slices of pork and 1 1/2 tablespoons cider gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34655,"Concession Stand Crackers 1 cup chocolate melting wafers 2 heaping tablespoons chocolate-hazelnut spread, such as Nutella
1 sleeve saltine crackers (about 45)
2 cups chopped candy, such as Reese's Pieces, candy corn and/or Whoppers
1 cup Halloween sprinkles
Instructions: Combine the chocolate and chocolate-hazelnut spread in a microwave-safe bowl and microwave on a high setting until melted, stirring every 30 seconds, about 2 minutes. Line a baking sheet with parchment paper. Dip the crackers halfway into the chocolate and let the excess drip back into the bowl. Lay on the baking sheet and sprinkle with the chopped candy and sprinkles. Allow to set for about 15 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 34656,"Cafe Con Leche Shake 3/4 cup strongly brewed espresso 3 tablespoons sweetened condensed milk 1 cup whole milk 1/4 cup coffee liqueur (recommended: Kahlua) 1 pint coffee ice cream Freshly whipped cream, for garnish Chocolate covered espresso beans, for garnish Chocolate shavings, for garnish Instructions: Place espresso, sweetened condensed milk, whole milk, coffee liqueur, and ice cream in a blender and blend until smooth. Pour into 2 tall glasses and top with a dollop of whipped cream, a few chocolate covered espresso beans, and chocolate shavings. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 34657,"Boozy Cherry Milkshake 6 ounces vanilla ice cream 4 ounces amaretto
4 ounces frozen cherries
4 ounces cold almond milk, or more as needed
Instructions: Blend together the ice cream, amaretto, frozen cherries and almond milk until smooth, adding almond milk depending on how thick you'd like the shake. Serve in a chilled milkshake glass. ","[Prosecco, Moscato, Vinho Verde]" 34658,"Root Beer Rocket 1 scoop Godiva vanilla ice cream 3 ounces root beer 2 ounces Stoli vanilla Whipped cream, for garnish Shaved milk chocolate, for garnish Instructions: Scoop ice cream into fountain drink glass, add root beer and Stoli. Garnish with whipped cream and shaved milk chocolate. ","[Bourbon, Brandy, Rum]" 34659,"Galician-Style Octopus 1 octopus, cleaned 1/2 kilogram potatoes (about 1 pound), peeled and cut
Sea salt Olive oil, for drizzling
Sweet paprika, for sprinkling
Hot paprika, for sprinkling
Instructions: Fill a large pot with water and bring to a boil. Dunk the octopus in 8 times, fully submerging it. Then simmer the octopus until tender when pierced with a skewer, 35 to 40 minutes. Meanwhile, boil the potatoes in a separate pot until tender. Cut the octopus into tentacles with scissors (discard the rest), then sprinkle with the sea salt, drizzle with olive oil and sprinkle with the sweet and hot paprika. Serve with the potatoes. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 34660,"Baked Mac 'N Cheese with Caramelized Onions and Duck Sausage 1 pound or 500 g rotini pasta 1 tablespoon extra-virgin olive oil 4 red onions, sliced 1/4-inch thick Pinch sea salt 1 cup cured duck sausage, diced 1 cup milk 1 cup half-and-half Freshly ground black pepper 1 cup brie cheese, rind removed 1 cup grated 5-year old Cheddar cheese 1/2 cup grated Friulano or Fontina cheese 1 bay leaf 1/4 cup panko (Japanese) bread crumbs 1 tablespoon melted butter Pinch sea salt and freshly ground black pepper Instructions: Parboil the rotini pasta in boiling salted water for 8 minutes, and strain. Heat the olive oil in a pan over medium heat, add the sliced onions and a pinch of sea salt to the pan and saute for 8 minutes. Reduce the heat to medium-low and saute for another 35 minutes, or until caramelized. Render the sausage in a dry pan over medium heat for 10 minutes, until crispy bits form. Add milk, half-and- half, caramelized onions, sea salt, and ground pepper and bring to a boil. The second the mixture starts to boil, reduce the heat to medium-low, add the Cheddar cheese, Friulano cheese, and bay leaf and stir until the cheese is melted, about 5 minutes. In a bowl, mix the cooked rotini pasta with the cheese sauce and transfer into a baking dish. Top with the panko bread crumbs, drizzle with melted butter and broil for a few minutes, or until the panko is golden brown and the edges crisp up. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 34661,"Pretzels 2 tablespoons yeast 2 cups warm water 6 cups all-purpose flour 1 tablespoon salt 2 tablespoons sugar 1/4 cup honey 3 eggs, beaten Honey Butter Mix, recipe follows Kosher salt, for sprinkling 1/2 cup melted butter 1/4 cup honey Instructions: Preheat oven to 425 degrees F.
In a large bowl, combine the yeast and warm water. Add the flour, salt, sugar, honey, and eggs. Mix thoroughly for about 10 minutes. Let the dough rise about 10 to 15 minutes. Divide the dough into 4-ounce portions and shape into pretzels. Place on a greased cookie sheet and let rise for 1 hour. Brush with Honey Butter Mix and sprinkle with kosher salt. Bake for 20 minutes.
In a small bowl combine melted butter and honey. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34662,"Everything Bagel Carbonara Kosher salt 12 ounces spaghetti 1/4 cup extra-virgin olive oil 6 ounces pastrami, cut into 1/4-by-1-inch sticks (see Cook's Note) 2 tablespoons capers 2 large eggs, lightly beaten, at room temperature 1/4 cup (2 ounces) cream cheese, cut into small pieces, at room temperature 1/2 cup grated Parmesan, plus more for finishing 3 scallions, white and light green parts, thinly sliced 2 tablespoons everything bagel seasoning, plus more for finishing
Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and give it a stir. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pastrami and capers and cook until the meat begins to brown, about 3 minutes. Turn the heat to low.
When the spaghetti is very al dente, reserve some cooking water and strain. Add the spaghetti to the skillet along with 2 ladles of pasta water. Toss and stir vigorously with tongs to continue to cook and begin to emulsify the oil. Pour in the eggs, cream cheese and Parmesan. Continue to stir with tongs and toss until the sauce is creamy and coats the spaghetti. Add more pasta water as needed to create a creamy sauce. Stir in the scallions and everything bagel seasoning. Transfer to a large bowl, then sprinkle with additional Parmesan and everything bagel seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34663,"Cheesy Horseradish Potato Skins 6 russet potatoes (about 8 ounces each) 3 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 cup grated sharp cheddar cheese 1 cup grated muenster cheese 1/4 cup grated parmesan cheese 3 to 4 tablespoons horseradish 1/4 cup sour cream 3 scallions, finely chopped Instructions: Preheat the oven to 350 degrees F. Pierce the potatoes a few times with a fork. Place directly on the center oven rack and bake until tender, about 1 hour. Let cool slightly.
Increase the oven temperature to 450 degrees F. Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell; reserve half of the flesh in a bowl (save the rest for another use). Brush both sides of the potato skins with 2 tablespoons melted butter and season with salt and pepper. Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes.
Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2 tablespoons horseradish and the remaining 1 tablespoon melted butter. Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes.
Mix the sour cream with the remaining 1 to 2 tablespoons horseradish. Spoon on the potato skins and sprinkle with the scallions.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34664,"Pineapple Upside-Down Pancakes One 8-ounce can pineapple rings (4 rings per can) 1 tablespoon butter
2 tablespoons brown sugar
4 maraschino cherries
2 cups pancake batter, from a box mix or your favorite recipe
Instructions: Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel. Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter. While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes. Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 34665,"Kalidasa's Kicked Up Chocolate Cream Pie 2 cups half-and-half 1 teaspoon coffee grounds, finely ground 1 star anise 2 cups heavy cream, plus 1 cup 1 cup sugar, plus 1 teaspoon for cream 1/4 cup all-purpose flour 3 tablespoons cornstarch 1/8 teaspoon salt 4 egg yolks 1/4 cups Scharffen Berger cocoa powder, plus some for sprinkling 2 ounces Scharffen Berger bittersweet chocolate (70 percent), chopped 1 teaspoon vanilla extract 1 tablespoon unsalted butter 1 ounce Grand Marnier 1 ounce Scharffen Berger semisweet chocolate (62 percent) finely chopped One 9-inch blind baked Pie Shell (made with all butter is best), recipe follows 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces 1/4 to 1/2 cup ice water Instructions: Put the half-and-half in a saucepan with the coffee and star anise. Heat to scalding, remove from heat and allow to stand for 10 minutes to infuse the flavors. Strain mixture into clean saucepan. Add 2 cups heavy cream and set aside. In a separate bowl mix 1 cup sugar, flour, cornstarch, and salt. Add egg yolks and combine with sugar mixture (a fork does a good job) until well blended (the sugar mixture is completely yellow). Loosely mix in Scharffen Berger cocoa powder. Add mixture to infused half-and-half mixture and heat slowly stirring continuously. When mixture is hot and just starting to thicken add Scharffen Berger bittersweet chocolate. Continue heating until thick. Mix in vanilla, butter, and Grand Marnier. Pour directly into prepared Pie Shell (strain to remove lumps if desired). Cover with plastic wrap and put in refrigerator overnight. Mix 1 cup heavy cream with 1 teaspoon of sugar and whip. Whip in semisweet chocolate. Cover pie with whipped cream. Lightly sprinkle the top with cocoa powder. Eat it quick or it won't last. If you are generous you can share. I get 4 pieces out of it but you could get more. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together. If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into 2 equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34666,"Braised-Lamb Shank Shepherd's Pie with Creamed Spinach 3 tablespoons vegetable oil 5 1/2 pounds large lamb shanks (4 large) Salt and freshly ground black pepper 2 small onions, sliced 1/2 cup fresh thyme sprigs 1/2 cup fresh rosemary sprigs 1/2 cup dry white wine 1 1/4 cups beef broth 1 1/4 cups water 3 pounds russet (baking) potatoes (about 6) 3/4 cup whole milk Salt and pepper 5 medium carrots, cut into 1/4-inch-thick slices 3 tablespoons all-purpose flour 3 tablespoons unsalted, softened butter plus 2 tablespoons melted Creamed spinach, recipe follows 1 package frozen creamed spinach 2 tablespoons freshly grated Parmesan 1/2 teaspoon salt Pinch freshly grated nutmeg Freshly ground black pepper Instructions: Prepare lamb: Preheat the oven to 350 degrees F. Heat the oil in a Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper and brown them in batches, transferring each to a plate when browned. Add onions and herb sprigs and cook, stirring, until lightly browned and soft, about 10 minutes. Return the shanks to the Dutch oven with the wine, broth, and water and bring to a boil. Cover, transfer to the oven, and braise until fork tender, about 2 hours. Transfer shanks to a plate. Discard herb sprigs. Pour cooking liquid (including onions) into a large glass measure.
Prepare potatoes and boil carrots while lamb roasts: Pierce each potato once with a fork and bake on rack in lower third of oven until cooked through, 45 to 50 minutes. Cool potatoes 10 minutes, then halve lengthwise and scoop out flesh. Force warm potatoes through ricer into a bowl. Stir in milk, and salt, pepper, to taste.
Cook carrots in boiling salted water until tender, about 10 minutes. Rinse under cold running water to stop cooking.
Make gravy: Skim fat from cooking liquid (you'll have about 2 1/2 cups broth). Put the cooking liquid in a saucepan and bring to boil. Knead the flour and softened butter into a paste and whisk it into the liquid. Return the gravy to a boil to thicken and simmer, whisking occasionally, for 5 minutes.
Cut lamb meat from bones, then tear meat into bite-size pieces. Stir meat into gravy and set aside.
Assemble and bake pie: Spoon lamb-shank mixture into a 12 by 3-inch oval gratin dish or a 2 1/2 to 3-quart shallow baking dish, spreading evenly. Scatter carrots over lamb, then top with creamed spinach, spreading evenly. Top spinach with mashed potatoes, spreading evenly to edges of dish to cover filling completely. Make swirl patterns on surface of potatoes with back of spoon, then drizzle with the melted butter.
Put baking dish in a foil-lined shallow (1-inch-deep) baking pan to catch drips and bake until top is golden and filling is bubbling, about 1 hour. Cook spinach according to package directions. Whisk in Parmesan, salt, nutmeg, and pepper, to taste.
","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 34667,"Southeast Asian Pork Salad 1 lime 1 tablespoon peanut oil Kosher salt 1 10-ounce bag mixed vegetable slaw or salad blend (such as kale, cabbage and kohlrabi) 2 Persian cucumbers, thinly sliced 1 shallot, thinly sliced 1 tablespoon grated peeled fresh ginger 1 pound ground pork 1 tablespoon chili-garlic sauce 1 tablespoon fish sauce 1 cup packed fresh cilantro and/or mint 1/4 cup chopped roasted salted peanuts Instructions: Grate the lime zest and set aside, then juice half of the lime into a large bowl and cut the other half into small wedges. Whisk 1 teaspoon peanut oil and a pinch of salt into the lime juice. Add the slaw and cucumbers and toss to coat. Heat the remaining 2 teaspoons peanut oil in a large skillet over medium-high heat. Add the shallot and cook until softened, 2 to 3 minutes. Add the ginger and cook, stirring, until soft but not browned, about 1 minute. Stir in the pork and ? teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned in spots and no longer pink, 6 to 8 minutes. Carefully pour off all but about 1 tablespoon fat from the skillet. Stir in the chili-garlic sauce, fish sauce and lime zest and remove from the heat. Divide the slaw mixture among bowls. Top with the pork, herbs and peanuts; serve with the lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34668,"Disco Tots 4 tablespoons unsalted butter, plus 2 tablespoons 1 pound ham, cut into matchsticks
1/4 cup all-purpose flour
4 cups chicken stock
1 teaspoon paprika
Kosher salt and freshly ground black pepper 1 pound tater tots, fried
8 ounces purple pearl onions, peeled
1 cup fresh mozzarella, pulled into 1/2-inch pieces
2 cups shredded pepper jack cheese
1/2 cup banana pepper rings Instructions: Add the 4 tablespoons butter to a large heavy-bottomed saucepot over medium-high heat. In batches, fry the ham until crisp, 8 to 10 minutes. Drain on paper towels. Reduce the heat to medium-low and add half of the fried ham back to pot; reserve the remainder for garnish. Whisk in the flour and cook for 4 to 5 minutes to create a medium-dark roux. Slowly whisk in the chicken stock, bring to a low simmer and cook until the gravy has thickened, 5 minutes. Season with the paprika and 1 teaspoon salt and pepper. Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the pearl onions, and sear briefly. Add 1/2 teaspoon salt; cook on all sides for 2 minutes. Add 1/2 cup water, reduce the heat to low and simmer until the liquid has mostly evaporated and onions are tender, 4 minutes. For each serving, place one-quarter of the tater tots on a heat-proof serving plate. Scatter 1/4 cup of the mozzarella pieces over the tater tots. Add 1 cup of the ham gravy, one-quarter of the braised onions and 1/2 cup of the pepper jack cheese. Place under the broiler; broil until the cheese is melted, about 3 minutes. Sprinkle with some of the sliced banana peppers and reserved fried ham. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 34669,"Cape Codder Ice cubes 2 fluid ounces vodka 4 fluid ounces cranberry juice Half a lime, plus a wedge for garnish Instructions: Fill a high ball glass with ice. Pour the vodka and cranberry juice over the ice. Squeeze the juice from the lime half into the drink. Stir gently. Garnish the edge of the glass with the lime wedge. Serve. ","[Vodka, Cranberry Juice]" 34670,"Refried Beans 1 tablespoon vegetable oil 1 small onion, diced 1 garlic clove, minced 2 cups black beans, (see recipe below) 1 teaspoon chili powder 1 teaspoon cumin 1/4 teaspoon cayenne pepper or to taste Salt 1/2 cup grated Jack cheese Instructions: Heat vegetable oil in a medium ovenproof skillet and saute onion and garlic until translucent. Add beans with cooking liquid and mash with a fork or potato masher, or process in food processor. Stir in chili powder, cumin, cayenne pepper. Season with salt. Top with cheese and place under the broiler for about 3 to 5 minutes or until cheese is melted and bubbling. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 34671,"Cowboy Hash and Eggs, Texas Toast and Salsa 12 medium sized mushrooms, quartered 1 green bell pepper, seeded and diced 1/2 medium red onion, chopped 8 small red potatoes 3 slices applewood or hickory smoked bacon, chopped 2 tablespoons extra-virgin olive oil 2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) or coarse salt and pepper Hot sauce (recommended: Tabasco), to your taste 2 cups, 8 ounces, shredded sharp Cheddar, pepper jack or smoked Cheddar cheese 3 tablespoons butter, divided 4 extra large eggs 4 thick cut slices bread, 1 to 1 1/2 inches thick, white, wheat or crusty farmhouse 1 clove garlic, cracked away from skins 1/2 teaspoon cayenne pepper or several drops hot sauce (recommended: Tabasco) Chopped fresh cilantro leaves, for garnish Yellow Tomato Salsa: Any flavor or variety of store bought salsa that you may have in your pantry is a fine substitute here as well 3 medium or 2 large yellow tomatoes, seeded and chopped 1/2 medium red onion, finely chopped 1 serrano or jalapeno pepper, seeded and finely chopped 2 tablespoons cilantro or parsley leaves, chopped Salt Instructions: Chop all veggies for hash. Pierce potatoes with a fork and cook on high in microwave 5 minutes. Remove potatoes from microwave oven and cool for 5 minutes. While potatoes are working, add chopped bacon to a large skillet over medium high heat and brown until crisp. Remove to paper towels to drain, wipe pan and return to heat. Preheat your broiler to high. Preheat a nonstick griddle pan for frying eggs over medium heat. Chop or wedge potatoes. Add oil to the skillet which you returned to the heat, then potatoes. Begin to brown and crisp potatoes, 2 minutes on each side. Use this time to chop your salsa ingredients. Combine salsa in a small bowl and season with salt. Back to the hash: add the mushrooms to potatoes. Brown mushrooms a minute or 2, then add peppers and onions and season mixture with grill seasoning blend or salt and pepper, then hot sauce. Cook 3 to 5 minutes longer until veggies are just tender and potatoes are cooked through. Turn off heat and add bacon back to the pan. Combine bacon with the veggies then add cheese to the pan to evenly cover the mixture. Tent the skillet with foil to gently melt cheese over vegetables and potatoes and to retain heat. Add a couple pats, 1/2 tablespoon butter, to preheated griddle pan. Crack extra large eggs on to griddle and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like! Place thick cut bread under broiler and toast 6 inches from heat on both sides. Place 2 tablespoons butter in a small cup with a clove of garlic and ground cayenne pepper or a few drops of hot sauce. Melt in microwave for 30 seconds. Brush toast with garlic cayenne butter and sprinkle with parsley. Remove from broiler. Transfer vegetable and bacon hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. Serve with Texas garlic toast and serve the salsa on the side to compliment either menu item. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 34672,"Baked Beets 2 (15-ounce) cans sliced beets, drained 1 shallot, thinly sliced 1 tablespoon extra-virgin olive oil, eyeball it Salt and pepper Instructions: Preheat oven to 350 degrees F. Combine beets and shallots and coat with extra-virgin olive oil, salt and pepper. Roast for 15 to 18 minutes. Transfer beets to a dish or dinner plates and serve. ","[Chardonnay, Riesling, Gamay]" 34673,"Charlie Trotter's Roasted Garlic 2 heads garlic, unpeeled 1 1/2 cups milk (or enough to cover) 1 1/2 cup olive oil (or enough to cover) Instructions: Preheat oven to 250 degrees F. Place the garlic in a small saucepan. Add the milk to cover, bring to a boil, and simmer for 10 minutes. Put the garlic in a small ovenproof container, add olive oil to cover, and top with foil. Bake for 3 hours or until very soft. Squeeze the cloves out and leave whole. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34674,"Ham, Spinach and Potato Pizza 1 1/3 cups (173 grams) all-purpose flour, plus more for dusting 2/3 cup (86 grams) whole-wheat flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon instant yeast
1 cup (236 milliliters) lukewarm water
3 tablespoons olive oil 4 cloves garlic, thinly sliced
1 medium shallot, thinly sliced
8 ounces fresh mozzarella, torn
2 handfuls fresh spinach
6 ounces thick-cut (3/8-inch) sliced ham, cut into 1/2-inch pieces
6 ounces rainbow fingerling potatoes, thinly sliced (1/8- to 1/16-inch-thick)
Kosher salt and freshly ground black pepper
Crushed red pepper flakes, for sprinkling Grated Parmesan, for sprinkling
Handful chopped fresh parsley
Instructions: For the dough: Combine the flours, salt, sugar and yeast in a medium bowl. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours or up to overnight. Position a pizza stone or inverted baking sheet in the oven and preheat to 475 degrees F. Cut out 2 big sheets of parchment paper, and dust liberally with flour. Divide the dough into two pieces, and place each on a piece of parchment. The dough will be very sticky, so don't be shy in dusting it with enough flour as needed to handle it. Roll out on the parchment until the dough is very thin and about 12 inches in diameter, dusting with flour as needed. For the toppings: Brush each round with 1 tablespoon olive oil and top them with the garlic, shallot, mozzarella, spinach and ham. Toss the potatoes with the remaining tablespoon olive oil in a medium bowl and distribute the potatoes over the pizzas in a single layer, not allowing the potatoes to overlap. Sprinkle everything with a good pinch of salt and a few turns of pepper. Using a pizza peel or baking sheet, slide one of the pizzas on its parchment onto the pizza stone and bake until the cheese is splotchy with brown marks and the potatoes are browned, about 12 minutes. Sprinkle with crushed red pepper, Parmesan and parsley. Repeat with the remaining pizza, and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 34675,"Creme Brulee 2 1/2 cups heavy cream 1 vanilla bean 8 egg yolks 3 generous tablespoons granulated sugar Approximately 6 tablespoons Demerara or granulated brown sugar Instructions: Put a pie dish of about 8-inches in diameter in the freezer for at least 20 minutes. Half-fill the sink with cold water. This is just a precaution in case the custard looks as if it's about to split, in which case you should plunge the pan into the water and whisk the custard. I'm not saying it will - with so many egg yolks in the rich cream, it thickens quickly and easily enough - but I always feel better if I've done this.
Put the cream and vanilla bean into a saucepan and bring to the boiling point, but do not let boil. Beat the eggs and sugar together in a bowl, and, still beating, pour the flavored cream over it, bean and all. Rinse and dry the pan and pour the custard mix back in. Cook over medium heat (or low, if you're scared) until the custard thickens, whisking almost constantly: about 10 to 12 minutes should do it. You do not want this to be a good, voluptuous creme, so don't err on the side of runny caution. Remember, you've got your sinkful of cold water to plunge the pan into should it really look as if it's about to split.
When the cream's thick enough, take out the vanilla bean, retrieve the pie dish and pour the creme into the severely chilled container. Leave to cool, then put in the refrigerator until truly cold. Sprinkle with Demerara sugar, spoonful by spoonful, and burn with a blowtorch until you have a blistered tortoiseshell covering on top.
dPut back in the refrigerator if you want, but remember to take it out a good 20 minutes before serving. At which stage, put the bowl on the table and, with a large spoon and unchecked greed, crack through the sugary carapace and delve into the satin-velvet, vanilla-speckled cream beneath. No more talking: just eat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34676,"Chicken Pozole 1? cups of chicken, shredded from a store bought (3 to 4 pound) rotisserie chicken 3 tablespoons vegetable oil 1 large yellow onion, chopped (about 2 cups) 4 garlic cloves, minced ? teaspoon oregano 3 teaspoons ground coriander 1? teaspoons ground cumin 1 (4.5 oz. can) chopped green chiles ? (14.5 oz. can) chopped tomatoes 1 (7 oz. can) canned salsa verde 2 (15 oz. cans) hominy, drained 2 (14 oz. cans) low-sodium chicken broth Kosher salt & cracked black pepper 1 red onion, finely chopped 1 lime, cut into wedges ? cup crema or sour cream Crushed tortilla chips ? cup fresh cilantro leaves, chopped thinly sliced radishes 1 avocado, diced Instructions:

1. Remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones. Set aside about 1? cups of the meat for the soup; reserve the remaining chicken for another use.
2. In a large Dutch oven or saucepot set over medium heat, heat the oil. Add the onion and cook until translucent and fragrant, about 8 minutes. Add the garlic and cook for 3 to 4 more minutes. Add the oregano, coriander and cumin, and cook until slightly darkened and fragrant, 2 to 3 minutes. Add the green chiles, chopped tomatoes, salsa verde and cook until it just comes to a boil, about 2 minutes. Add the hominy and chicken broth and return to a boil. Reduce the heat to medium and simmer for at least 10 minutes to allow flavors to develop. Season with salt and pepper. Add the shredded chicken and cook until heated through, 3 minutes.
3. To serve, divide among 4 bowls and garnish as desired. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 34677,"Mahi Churro with Jalapeno Slaw and Cinnamon Aioli 2 pounds mahi mahi fillet, skin and blood line removed 2 eggs 1 1/2 cups cornstarch 1 1/2 cups milk 2 teaspoons kosher salt Canola oil, for frying 8 hard corn taco shells or small soft flour tortillas 2 egg yolks 1 orange, zested and juiced 2 whole garlic cloves 1 teaspoon kosher salt 1 tablespoon ground cinnamon 1 1/2 cups canola oil 1 small green cabbage, finely shredded 1 small red cabbage, finely shredded 2 jalapenos, finely diced 2 limes, zested, 5 limes, juiced 1/4 cup honey 3 teaspoons kosher salt 1/4 cup chopped fresh cilantro leaves 1 tablespoon ground coriander 2 tablespoons ground cumin 1/2 tablespoon freshly cracked black pepper 1/2 tablespoon kosher salt 1/2 tablespoon ground cinnamon 2 teaspoons ground anise seed Instructions: Cut the fish into even portions lengthwise, to fit the shape of a taco shell or tortilla. Batter: In a large bowl whisk together the eggs, cornstarch, milk and salt. Put the mahi mahi strips into the batter, toss gently to coat and let it marinate for at least 1 hour. Stir occasionally, so the cornstarch doesn't settle to the bottom of the bowl. While the fish marinates make the aioli: In a food processor or blender, add the egg yolks, orange zest, orange juice, garlic, salt and cinnamon. Pulse the ingredients until they are well blended and then, with the processor running, very slowly begin to add the canola oil. The texture you are looking for is that of mayonnaise. Slaw: In a large bowl combine the cabbages, jalapenos, lime zest, lime juice, honey, salt and cilantro. Heat a small nonstick saute pan over medium-low heat. Stir in all of the spice mix ingredients and cook until toasted, about 1 minute. Remove from heat. Fill a large, deep saute pan with straight sides, half way up with canola oil and put it over medium heat. Heat the oil to 350 degrees F. Put the mahi mahi pieces in the oil and cook for about 2 minutes a side. When they are done, remove to a paper towel to drain and immediately sprinkle with the toasted spice mix. You can go as heavy or light with the spice as you like. Repeat this process until all the fish is cooked. Lay 1 to 2 pieces of fish in each taco shell or heated tortilla. Top with aioli and slaw and enjoy! Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 34678,"Chai Tea Smoothies 2 cups milk 1/4 cup unsweetened instant tea 1/4 cup nonfat vanilla yogurt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves Ice cubes Fresh mint leaves, optional Instructions: In a blender, combine all ingredients but the ice and mint. Process until blended. Gradually add enough ice to make a thick consistency. Pour mixture into tall glasses and serve. Garnish with fresh mint, if desired. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 34679,"Chocolate Caramel-Corn Candy Cubes 4 (1.5-ounce) chocolate covered wafer candy bars (recommended: Kit Kat) 15 individually wrapped caramels 1 teaspoon butter 1/2 cup white chocolate chips 1/2 cup milk chocolate chips 3 teaspoons shortening, divided 3 cups caramel corn with peanuts (recommended: Cracker Jack) Instructions: Unwrap candy bars and place face down on waxed or parchment paper; set aside. In a microwave-safe bowl, combine caramels with butter. Heat in microwave on HIGH heat for about 2 minutes, stirring every 30 seconds until completely melted. Combine white chocolate with 1 1/2 teaspoons shortening in a medium bowl and place over a pot of simmering water to form a double boiler. Repeat with chocolate chips and remaining shortening. Heat both chocolates until melted and smooth, making sure to stir frequently. Remove from heat and set aside. Drizzle half the melted caramel over the candy bars. Divide and mound caramel corn on top of each bar. Drizzle with half the melted milk chocolate and top with remaining caramel corn. Drizzle with remaining melted milk chocolate, white chocolate and remaining melted caramel. Place in refrigerator for 20 minutes to set. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 34680,"Pina Colada Slushie 1 cup tropical juice blend 1/2 cup coconut milk
1 ripe banana
1 cup frozen pineapple chunks (about 4 ounces)
3/4 cup white rum
1/2 cup frozen mango chunks (about 2 ounces), plus more for garnish Maraschino cherries, for garnish
Instructions: Pour the tropical juice and coconut milk into separate ice cube trays and freeze. Peel the banana, cut into chunks and freeze on a plate. When you're ready to make the drinks, add the frozen juice and coconut milk cubes to a blender with the banana chunks. Add the pineapple, rum and mango and blend on high until very smooth, light and creamy, scraping down the sides of the blender several times, 1 to 2 minutes. Immediately pour (or pipe for a soft-serve look) into 4 glasses. Garnish with mango chunks and maraschino cherries and serve. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 34681,"Chicken Cordon Bleu Burgers 2 teaspoons vegetable or olive oil, plus more for drizzling 4 slices Canadian bacon 2 pounds ground chicken breast 2 teaspoons sweet paprika, eyeball it in your palm 2 teaspoons poultry seasoning 2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper 1 shallot, finely chopped 4 deli slices Swiss cheese 2/3 cup mayonnaise or reduced fat mayonnaise, eyeball it 3 rounded tablespoons Dijon mustard 2 tablespoons freshly chopped tarragon leaves, 4 sprigs 4 kaiser rolls or sandwich size sour dough English muffins, split and toasted 8 leaves leaf lettuce 1 vine ripe tomato, thinly sliced Instructions: Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat. Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm. Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through. Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes. Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 34682,"Spiralizer Hash Browns 2 russet potatoes, scrubbed, with skins on and ends trimmed 1/2 large onion, sliced (about 1 cup) Kosher salt and freshly ground black pepper 1/4 cup vegetable oil, plus more if needed Instructions: Using a spiralizer, shave the potatoes into ribbons. Add them to a large bowl, along with the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well to combine. Heat the oil in a large nonstick skillet over medium heat. Scoop the potato mixture into 4 piles (about 1/3 cup each). Flatten with a spatula and cook, rotating and pressing the hash browns down a few times, until the bottoms are golden brown, about 5 minutes. Carefully flip and cook until the bottoms are golden brown, about 5 minutes more. Slide onto a serving platter or place on a baking sheet lined with a cooling rack and keep warm in the oven at 200 degree F. Repeat with the remaining potato mixture, adding more oil if necessary. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34683,"Oreo Marshmallow Squares Nonstick cooking spray, for the pan 3 tablespoons gelatin powder
1 2/3 cups granulated sugar
2/3 cup corn syrup
3 tablespoons honey
1 tablespoon vanilla extract
3 1/2 cups crushed chocolate sandwich cookies, such as Oreos?
Cornstarch, for dusting
Confectioners' sugar, for dusting
Instructions: Spray a 9-by-12-inch pan with cooking spray, then place a layer of parchment paper cut to size on top. Spray the top of the parchment so it is coated lightly. Pour 1/2 cup cold water in a small microwave-safe bowl, sprinkle the gelatin powder on top and stir well. Let stand for at least 3 minutes to allow the gelatin to absorb the water.
Combine the granulated sugar, corn syrup, honey and 1/3 cup water in a small saucepan and heat to 250 degrees F. The syrup will thicken and be boiling. Pour the syrup into the bowl of a stand mixer and let stand to cool down to 212 degrees F; this happens fairly quickly.
Microwave the gelatin mixture for 30 seconds to a minute or until the gelatin is completely melted but not over 135 degrees F.
Add the melted gelatin mixture to the cooked syrup. Place the bowl on the mixer with a whip attachment and whip on high, stopping after about 7 minutes to add the vanilla, until the mixture gets white and fluffy, 8 to 10 minutes. Fold in 1 1/2 cups of the crushed Oreos?. Scrape the mixture out into the prepared pan and spread evenly. Top with the remaining 2 cups of crushed Oreos?. Set aside to allow the marshmallows to set up, a couple of hours.
Cut the marshmallows and toss in a 50/50 cornstarch-confectioners' sugar mixture to prevent them from sticking back together. Store in an airtight container at room temperature. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 34684,"Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette 12 red new potatoes, skin on, par boiled, sliced 1/4-inch thick Olive oil Salt and pepper 1/4 cup aged sherry wine vinegar 1 small shallot, coarsely chopped 1 tablespoon Dijon mustard 1/2 cup olive oil 1/2 pound watercress, coarsely chopped 2 green onion, coarsely sliced 1/2 cup crumbled Cabrales blue cheese Grilled Quail, recipe follows 3 tablespoons ground white pepper 3 tablespoons coarsely ground black pepper 3 tablespoons kosher salt 2 tablespoons olive oil 5 quail, de-boned Instructions: Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top. Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side. ","[Rioja, Pinot Noir, Barbera, Tempranillo]" 34685,"Sans Souci Punch 2 cups orange-pineapple juice 1 cup ginger ale 1/2 cup dark rum 1/4 cup sweet and sour mix 2 tablespoons sugar 1/2 teaspoon grated nutmeg 1 orange, sliced into wedges, for rimming and garnish Instructions: In a large pitcher, stir together juice, ginger ale, rum, and sweet and sour mix. On a plate, mix sugar and nutmeg. Wet the rims of each serving glass with an orange wedge. Press the rims into sugar-nutmeg mixture. Serve drinks over ice and garnish with remaining orange wedges. ","[Moscato, Sauvignon Blanc, Cava, Ros]" 34686,"Sunny's Easy Italian Herb Dip 1/2 cup loosely packed fresh basil, chopped 1/2 cup loosely packed fresh parsley, chopped
1/4 cup olive oil 1/4 cup finely chopped red onion
1 teaspoon red pepper flakes
6 to 8 slices pepperoncini
4 to 6 sprigs fresh thyme, leaves stripped and chopped
2 cloves garlic, grated on a rasp grater 2 sprigs fresh oregano, leaves stripped and finely chopped
Zest of 1 lemon plus 1 tablespoon fresh lemon juice
6 Roma tomatoes, seeded and chopped (or use 4 multi-colored heirloom tomatoes)
Kosher salt and freshly ground black pepper
Instructions: Blend together the basil, parsley, olive oil, onion, red pepper flakes, pepperoncini, thyme, garlic, oregano, lemon zest and juice, half of the tomatoes, a pinch of salt and a few grinds of pepper in a blender. Transfer to a large bowl, add the other half of the tomatoes and stir. Refrigerate for 30 minutes to allow the flavors to distribute. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34687,"Slow-Cooker Pulled Turkey 1 1/2 teaspoons salt 1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon pepper
3 medium onions, quartered
12 cloves garlic, peeled
1 bone-in skin-on whole turkey breast (about 6 pounds), rinsed and dried 1/2 cup (1 stick) butter, room temperature
Instructions: In a small bowl, mix the salt, garlic powder, smoked paprika and pepper until well combined. Put the onions in the bottom of a 6-quart slow cooker with the garlic cloves. Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, being careful not to tear the skin. Rub the butter under the skin, covering the entire breast as evenly as possible, then rub the outside of the skin with the garlic powder mixture. Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours depending on the size of the breast. Remove the turkey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey back into the juices left in the slow cooker. Using 2 forks, shred the meat in the juices and allow to rest for 5 to 10 minutes before serving. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 34688,"Chia Jam 4 cups strawberries, stems removed 1 cup blueberries
1 cup raspberries
2 tablespoons honey 2 tablespoons chia seeds Toast, for serving Instructions: Add the strawberries, blueberries, raspberries and honey to a saucepan over medium heat. Cook the berries until they are soft and mushy, about 5 minutes, stirring often. Strain the cooked berries over a bowl and discard the solids. Stir in the chia seeds and set aside for 10 minutes. Spread the chia jam over your morning toast. ","[Ros, Lambrusco, Vinho Verde]" 34689,"Fried Green Tomato Sliders with Goat Cheese Mayo and Tomatillo-Bacon Relish 6 tomatillos, scrubbed and finely diced 1/4 cup finely diced red onion
Juice of 1 lime
2 tablespoons finely chopped fresh cilantro or parsley 2 tablespoons canola oil
4 strips bacon, cooked until crisp, finely diced
1/2 cup mayonnaise 1/4 cup soft goat cheese
Freshly ground black pepper
4 medium green tomatoes, sliced 1/2-inch thick Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 large eggs, whisked
2 cups yellow cornmeal
Few dashes hot sauce
Canola oil, for frying
12 soft mini buns, such as Martin's, split and lightly toasted
Instructions: For the relish: Combine the tomatillos, onions, lime juice, cilantro and oil in a bowl. Let sit at room temperature for 30 minutes. Stir in the bacon just before serving. For the mayo: Whisk the mayonnaise and goat cheese together in a bowl until well combined. Season with pepper. For the fried green tomatoes: Set a cooling rack over a baking sheet. Season the green tomatoes on both sides with salt and pepper. Put the flour, eggs and cornmeal in separate shallow dishes. Season all three with salt and pepper, and the eggs with the hot sauce. Heat a few inches of oil in a cast-iron skillet over medium heat until beginning to shimmer (drop in a few grains of cornmeal -- they should sizzle) or a deep-frying thermometer registers 350 degrees F. Dredge the green tomatoes in the flour, tap off the excess, then dip in the egg wash. Let the excess drip off, then dredge in the cornmeal. Fry the green tomatoes in batches until golden brown on both sides, 1 to 2 minutes per side. Drain on the prepared rack and season with a bit more salt. Spread a teaspoon of goat cheese mayo on the top and bottom buns. Place a fried green tomato on the bottom buns, top with relish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 34690,"Sausage-and-Cheese Pancake Breakfast Casserole 4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 4 tablespoons sugar Kosher salt 1 3/4 cups buttermilk 7 large eggs 2 cups half-and-half 1/4 teaspoon freshly ground black pepper 8 ounces pre-cooked breakfast sausage patties, crumbled 8 ounces sharp white Cheddar cheese, shredded 4 scallions, sliced Pure maple syrup, for serving (optional) Instructions: Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter. Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the skillet. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.) Whisk together the half-and-half, the remaining 5 eggs, the remaining 1 tablespoon sugar, the pepper and 1/4 teaspoon salt in a large bowl. Shingle half of the pancakes in the prepared baking dish. Scatter with half of the sausage, sprinkle with half of the cheese and scallions. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, sausage, cheese, scallions and egg mixture. Cover the dish with plastic wrap and refrigerate for at least 8 hours or up to overnight to allow the pancakes to soak in the custard. Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the casserole loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes before serving. Serve warm with maple syrup if you like. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34691,"Eggnog Truffles 1 pound white baking chocolate, divided 4 ounces (1/2 package) cream cheese, softened 1/4 cup confectioners' sugar 1/4 teaspoon McCormick? Nutmeg, Ground 1/4 teaspoon McCormick? Imitation Rum Extract Additional McCormick? Nutmeg, ground for sprinkling Instructions:

1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners' sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any \bald\ spots on truffle, cover with melted chocolate that remains on the fork). Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34692,"Bacon Jam 1 pound thick-cut bacon, cut into 1/2-inch pieces 2 sweet onions, chopped 1/4 cup water, as needed 2 tablespoons packed light brown sugar 1/4 teaspoon cayenne pepper 3 cloves garlic, grated 1/4 cup balsamic vinegar Toast, for serving Chopped chives, for garnish Instructions: Add the bacon to a skillet over medium heat. Cook the bacon until it's just starting to brown slightly and render its fat, 3 to 4 minutes. Add in the chopped onions and stir to combine. Cook, stirring occasionally, until the onions are soft and almost melting into the bacon fat, 30 to 40 minutes. If the pan starts to look dry or is browning too much, add a splash of water to deglaze. Stir in the brown sugar, cayenne pepper and grated garlic, then add the balsamic vinegar. Cook until the sugar dissolves and the mixture is thick, about 5 minutes. Turn off the heat. Transfer the mixture to a food processor. Pulse until the bacon is chopped slightly finer, 5 to 6 pulses. To serve, top the toast with the bacon jam and garnish with chopped chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34693,"Black Kale and Pork Belly Tacos with Sambal Sour Cream 1/2 cup sugar 1/2 cup kosher salt 1 pound pork belly, skin removed 1 cup chicken broth Vegetable oil for frying, plus 1 tablespoon more 1 cup fresh Chinese egg noodles
   3 bunches black kale (about 2 1/4 pounds ribs) trimmed, leaves chopped 1/4 cup sour cream 1 tablespoon sambal oelek, or to taste Juice of 1 lime 1 teaspoon minced garlic 1 teaspoon minced ginger 5 teaspoons Asian fish sauce 5 teaspoons soy sauce 8 corn tortillas 1/4 cup chopped cilantro 1/4 cup chopped mint Instructions: Mix the sugar and salt with 4 cups water until dissolved. Put the pork in a small baking dish and cover with the brine mixture. Cover and refrigerate at least 2 hours and up to overnight. Preheat the oven to 300 degrees F. Discard the brine. Arrange the pork fat-side-up in the baking dish and add the chicken broth. Cover tightly with foil and braise in the oven until the pork is very tender, about 2 1/2 hours. Raise the oven temperature to 450 degrees F. Uncover the pan and continue to cook until the pork is golden brown, about 25 minutes. Transfer to a cutting board. Meanwhile, heat about 1 inch of oil in a medium saucepan to 375 degrees F. Fry the egg noodles, stirring once or twice, until crisp and golden brown, 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Crumble into small pieces. Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 7 minutes. Drain and rinse under cold water to stop the cooking. Squeeze dry. Stir together the sour cream, sambal, lime juice, a pinch of salt, and just 1-2 tablespoons water to make a drizzly sauce. Refrigerate until ready to use. When ready to serve, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the garlic and ginger and cook until golden, about 1 minute. Add the kale and cook, stirring, until heated through. Remove from the heat, stir in the fish sauce and soy. Slice the pork belly against the grain into 1/4 inch thick slices. Heat the tortillas directly on the flame of the stove top until warm and lightly browned in spots. Fill each tortilla with kale and small slice of pork. Top with the fried noodles, chopped cilantro and mint, and drizzle with the sambal sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34694,"Seafood Salad 3 stalks celery (1 quartered, 2 thinly sliced) 3 small cloves garlic (2 smashed, 1 chopped) Juice of 1 lemon Kosher salt and freshly ground pepper 8 ounces baby carrots, halved lengthwise 3/4 pound small shrimp, peeled and deveined 1/2 pound sea scallops, halved horizontally 1 small avocado, halved, pitted and peeled 2 romaine lettuce hearts, torn 1 tablespoon capers, plus 1 tablespoon brine from the jar 2 cups croutons 1 tablespoon light mayonnaise Instructions: Combine the quartered celery, smashed garlic, half of the lemon juice, 10 cups water, and salt and pepper to taste in a large saucepan. Cover and bring to a boil, then uncover, add the carrots and cook 2 minutes. Add the shrimp and cook until opaque, about 4 minutes. With a slotted spoon, transfer the carrots and shrimp to a colander and rinse under cold water. Return the water to a boil, add the scallops and cook until opaque, 1 to 2 minutes. Remove the scallops with a slotted spoon, add to the colander and rinse under cold water. Ladle out 1/3 cup of the poaching liquid; set aside to cool. Dice half of the avocado and combine with the sliced celery, lettuce, capers and croutons in a large bowl. Add the carrots, shrimp and scallops. Puree the remaining avocado half in a blender with the reserved poaching liquid, the remaining lemon juice, the caper brine, chopped garlic, mayonnaise, 1/2 teaspoon salt, and pepper to taste. Toss with the salad and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34695,"Spinach and Artichoke Salad 3/4 pound, 4 to 5 cups, baby spinach, packed 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced 1 clove garlic, finely chopped 2 teaspoons lemon zest 1 tablespoon lemon juice 2 tablespoons red wine vinegar 1/4 to 1/3 cup extra-virgin olive oil Salt and pepper A handful shredded Parmigiano-Reggiano Instructions: Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 34696,"Broccoli and Mozzarella Salad 4 cups frozen broccoli florets, thawed 12 cherry tomatoes, cut in 1/2 1/4 cup sliced red onion 1/2 cup fresh pearl-size mozzarella 1/2 cup red wine vinaigrette Freshly ground pepper Instructions: In a large bowl, toss together all ingredients, except black pepper. Divide among 4 chilled salad plates. Serve with fresh ground pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 34697,"Grilled Jamaican Jerk Boneless Pork with Roasted Banana Mango Salsa 3 pounds boneless pork loin 3 tablespoons dry Jamaican jerk seasoning 3 tablespoons extra-virgin olive oil 2 bananas, peeled and sliced 2 mangos, peeled and diced 1 jalapeno, seeds removed, finely chopped 1/2 red onion, finely diced 2 tablespoons lime juice 1 cup chopped fresh cilantro leaves Instructions: Preheat oven to 350 degrees F. Pat the pork dry with a paper towel and rub 3 tablespoons of jerk seasoning on the meat. Let marinate for 45 minutes at room temperature, covered. After 45 minutes have passed, rub the meat with the olive oil, put on a baking sheet, and bake for 45 minutes. Let rest for 10 minutes. On another baking sheet, roast the bananas until they begin to caramelize, about 25 minutes. Set aside and let cool. In a bowl, combine the mango, jalapeno, red onion, lime juice, cilantro, and bananas. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 34698,"Miss Brown's Hushpuppies Two Ways Vegetable or canola oil, for frying 1 1/2 cups self-rising cornmeal 1/2 cup self-rising flour 1 tablespoon Miss Brown\u2019s House Seasoning, recipe follows 1/2 teaspoon baking powder 1/2 sweet onion, cut into large chunks 1 large egg 3/4 cup buttermilk 3/4 cup thinly sliced okra Nonstick cooking spray, for the cookie scoop 1 stick (8 tablespoons) salted butter, at room temperature 1/4 cup honey Kosher salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground pepper Instructions: For the hushpuppies: Pour enough oil to reach 3 inches up the sides of a Dutch oven. Heat the oil to 375 degrees F. Combine the cornmeal, flour, House Seasoning and baking powder in a medium bowl. Pulse the onions in a food processor until finely minced. Add to the cornmeal mixture and stir to combine. Add the egg and enough buttermilk to moisten into a batter. Separate half of the batter to another bowl, then stir the okra into one of the batters. (Make sure the batter isn\u2019t too thin. It should hold its shape when scooped out with a spoon.) Arrange some paper towels in a baking sheet and place a wire rack on top. Working in batches, drop heaping teaspoonfuls of each batter into the hot oil using a cookie scoop coated with nonstick cooking spray, and cook until golden brown, 2 to 2 1/2 minutes depending on the size (see Cook's Note). Drain the hushpuppies on the wire rack. Meanwhile, make the whipped honey butter: Beat the butter and honey in a bowl with a hand mixer at medium-high speed until light and fluffy. Season with salt. Serve with the hushpuppies. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34699,"Baby Greens and Berry Salad 1/2 cup Daisy Brand Light Sour Cream 1/4 cup frozen apple juice concentrate, thawed 1 tablespoon poppy seeds 1 teaspoon very finely chopped sweet onion 1/8 teaspoon salt 6 ounce package baby salad greens 3 cups fresh mixed berries 1/3 cup honey roasted sliced almonds Instructions: 1.In a small bowl, beat the sour cream, apple juice concentrate, poppy seeds, onion and salt with wire whisk until blended. 2.Divide the salad greens among 6 salad plates. Top each evenly with the berries. 3.Drizzle with the dressing and sprinkle with almonds before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 34700,"Morgan's Veggie Patties 2 ounces olive oil 3 tablespoons diced red onion 2 tablespoons diced black olives 2 tablespoons diced red bell peppers 1 teaspoon diced jalapeno 1 1/2 tablespoons diced garlic 1 tablespoon diced artichoke 4 ounces black beans, drained 4 ounces chickpeas, drained 4 ounces white beans, drained 6 ounces rolled oats 1/2 teaspoon Hungarian paprika 1/2 teaspoon chili powder 1 teaspoon dried oregano 1 tablespoon minced fresh parsley leaves 1/2 teaspoon red chili flakes 1/2 teaspoon ground cumin 1/2 teaspoon celery salt 1/4 teaspoon ground sage 2 tablespoons seasoned bread crumbs 1 egg Instructions: In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool. Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes. In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34701,"Easy Neapolitan Cake Nonstick cooking spray, for the loaf pan One 432-gram box classic white cake mix
3 large egg whites
1/3 cup oil
1 heaping tablespoon unsweetened cocoa powder
1/4 cup freeze-dried strawberries, crushed to a fine powder
2 to 3 drops red food coloring
1/2 cup heavy cream
3/4 cup milk chocolate chips
Instructions: Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray. Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color. Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes. While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth. Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool. Pour the ganache over the cake, letting any excess drip down the sides. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 34702,"No-Boil Stuffed Shells 2 cloves garlic, minced 1 large egg 1 pound ricotta 1/2 cup grated Parmesan One 8-ounce bag part-skim shredded mozzarella (about 2 cups) 3 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper One 24-ounce jar marinara sauce One 12-ounce box jumbo pasta shells Instructions: Preheat the oven to 400 degrees F. Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 34703,"Spinach Pie 6 cups flour 2 cups water 2 packages dry yeast 3 teaspoons sugar 1 tablespoon salt 3 tablespoon oil 1 whole head garlic 1/2 cup corn oil 1/2 cup olive oil 10 bunches fresh spinach, cleaned and spun dry 2 cans (7 3/4 ounces) pitted black olives 5 pounds already made pizza dough Egg yolk, beaten Instructions: Dissolve yeast in warm water (100 degrees) and add sugar, let rest until foamy. Blend flour and salt and oil with yeast mixture. Knead for 10 minutes until soft and pliable. Place in oiled bowl and let rise until double in size. For the Filling: Using food processor, mince entire bulb of peeled garlic. Place in a jar and fill with the corn oil and olive oil. This part should be done at least 24 hours prior to making pie. In your largest mixing bowl, place part of the spinach, add garlic infused oil, 1/4 can of olives, salt and pepper to taste. With clean hands, mix all together. Continue layering in same manner until all the spinach is used. (Spinach will wilt as you continue process). Set mixture aside. Roll 1/2 pound dough into a circle approximately 8 inches across. Take portion of spinach, squeezing out excess liquid, and place in middle of the dough round. Fold dough over from one side to the other and seal edges with a floured fork. Continue making pies with remainder of the dough and filling. Brush the spinach pies with beaten egg yolk. Poke several holes in top of each pie to allow air to escape. Place on ungreased cookie sheet. Place in a preheated 400 degree oven for approximately 10 to 15 minutes or until golden brown. Remove from oven and place on cooling rack prior to cutting. Yield: 10 large spinach pies The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 34704,"Salmon with Puff Pastry and Pesto 4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon 4 (4 to 6-ounce) pieces salmon 1/4 cup sliced almonds 1/4 cup purchased pesto 2 tomatoes, sliced Instructions: Preheat the oven to 400 degrees F. On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes. To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34705,"Lemon Sugar Cookies with Sandy's Colored Sugar 1 cup unsalted butter, softened 1 cup sugar 1 lemon, zested and juiced 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 8 to 10 drops each food coloring in 2 different colors Instructions: Preheat oven to 350 degrees F. In a medium bowl, beat the butter and sugar on medium-high speed with an electric mixer until fluffy, about 3 minutes. Add the lemon zest and juice and mix well. In a separate medium bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture to butter mixture and mix to combine. Shape into a log and wrap in heavy-duty plastic wrap. Refrigerate until firm, at least 2 hours. Divide the sugar between 2 small resealable plastic bags. Add 8 to 10 drops of 1 color of food coloring to each bag. Shake vigorously to distribute and color the sugar. Put the colored sugar into 2 separate plates. Slice the log into 1/2-inch thick rounds. Dip the cookies on 1 side into the sugar, making 12 of each color. Arrange the cookies on baking sheets, spacing evenly, and bake until lightly browned, about 12 to 15 minutes. Remove from the oven, allow to cool slightly, then remove the cookies from the pans. Cool completely on wire racks before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34706,"Thai Peanut Noodles with Confetti 1/3 cup bottled all-natural Thai peanut sauce, such as Annie Chun's 1 to 2 teaspoons low-sodium soy sauce 1/2 teaspoon dried hot pepper flakes Juice of 1 lime 8 ounces soba 6 ounces frozen shelled edamame, thawed 2 large red bell peppers, very thinly sliced into long strips 1/4 cup fresh cilantro leaves (do not chop) 1 1/2 teaspoons toasted black or white sesame seeds Lime wedges, for serving Instructions: Whisk together the peanut sauce, 2 tablespoons water, the soy sauce, hot pepper flakes and lime juice in a large serving bowl. Set aside.
Bring a large pot of water to a boil. Stir in the soba, edamame and bell peppers and cook according to the noodle package directions, or about 4 minutes. Drain the noodles and vegetables. Rinse under cold water to cool; drain well. Transfer to the bowl with the peanut sauce and toss to evenly combine.
Top with the cilantro leaves and sprinkle with sesame seeds. Serve at room temperature topped with lime wedges for squeezing. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Chenin Blanc]" 34707,"Peanut Butter and Jelly Sandwich Cookies 1 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 stick unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar
1 teaspoon pure vanilla extract 1 large egg 1 1/2 cups smooth peanut butter (not natural) 2/3 cup Concord grape jelly Instructions: Whisk the all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg until combined, then beat in the peanut butter until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. Turn out the dough onto a piece of parchment paper and pat into a rectangle. Top with another piece of parchment and roll out the dough into a 1/4-inch-thick rectangle. Refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Trim the edges of the dough and cut into 1 1/2-inch squares. Arrange 2 inches apart on 2 unlined baking sheets; press each with the back of a fork to make a crisscross pattern, flattening slightly. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies. Bake, switching the pans halfway through, until the cookies are almost set, about 14 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Sandwich the grape jelly (about 1 teaspoon per sandwich) between the cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34708,"Ice Cream Sandwiches 1 1/2 cups all-purpose flour 1 cup unsweetened Dutch process cocoa powder 1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 large whole egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 gallons ice cream (single or multiple flavors) Multicolored sprinkles, for garnish Finely chopped pistachios, for garnish Mini chocolate chips, for garnish
Instructions: Make the chocolate cookies: Preheat the oven to 350 degrees F. In a large bowl, combine the flour, cocoa powder, and salt. Whisk for 30 seconds to combine. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy. Add the whole egg and mix to combine. Scrape down the bottom and sides of the bowl. Add the egg yolk and vanilla and mix to combine. With the mixer running on low speed, add the flour mixture and mix until just combined. Divide the dough in half, shape each half into a disk, and wrap each piece in plastic wrap. Refrigerate the dough for 20 minutes. Roll out each piece of the dough on a piece of parchment paper to a 9-by-12 inch rectangle. Transfer the two parchments with dough onto two sheet pans. Using a fork, dock the dough. Bake until just cooked through (make sure not to let the edges get crisp), 10 to 15 minutes. Let cool completely. Assemble the sandwiches: Take the ice cream from the freezer and let sit at room temperature until just soft enough to spread, 5 to 10 minutes. Transfer the ice cream to a piping bag fitted with a large open round tip and pipe even lines to cover entire underside of one cookie. Alternatively, spread the ice-cream using an offset spatula. Carefully top the ice cream with the second chocolate cookie rectangle. Wrap the sandwich with plastic wrap and freeze until just set, about 1 hour. Run a sharp knife under hot water and dry completely. Using the hot knife, cut the large ice cream sandwich into 12 individual sandwiches. Put sprinkles, chopped pistachios, and chocolate chips in separate plates. Coat the edges of the sandwiches in the garnish of your choosing. Serve immediately or freeze until ready to eat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 34709,"Beef and Vegetable Handpies 1 small turnip, peeled and thinly sliced 1 carrot, thinly sliced 2 cups cold leftover Slow-Cooker Beef Curry, recipe follows 2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper 1 14-ounce package refrigerated pie dough (2 rounds) 1 small shallot, thinly sliced 3 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1 teaspoon dijon or whole-grain mustard, plus more for dipping 1 5-ounce package baby arugula (about 8 cups) 1/2 cup fresh parsley 2 1/2 pounds cubed beef stew meat 1 pound small red-skinned potatoes, quartered 2 tablespoons Madras curry powder 1 1/4 teaspoons ground cumin 2 tablespoons finely chopped peeled ginger 2 large cloves garlic, grated Kosher salt and freshly ground pepper 5 slices naan bread 2 15 -ounce cans diced fire-roasted tomatoes 1 1/4 cups fresh cilantro 1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar Instructions: Preheat the oven to 425 degrees F. Combine the turnip and carrot in a large microwave-safe bowl with 1 tablespoon water. Cover with plastic wrap and microwave until just softened, 3 to 5 minutes. Drain. Add the beef curry and Worcestershire sauce to the vegetables and stir to combine; season with salt and pepper. Unroll the pie dough and cut each round in half. Spoon one-quarter of the filling on one side of each semicircle and fold in half to form a wedge. Crimp the edges with a fork to seal. Transfer to a baking sheet; cut two or three slits in the tops. Bake until deep golden brown, about 20 minutes. Meanwhile, combine the shallot with 2 tablespoons each vinegar and water in a small bowl; let stand 10 minutes, then drain. Whisk the remaining 1 tablespoon vinegar, the olive oil and mustard in a large bowl until smooth; season with salt and pepper. Add the arugula, parsley and shallot and toss. Serve with the handpies and more mustard for dipping. Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours. Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper. Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Serve the curry with the naan; top with the remaining cilantro puree. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34710,"Homemade Salt and Vinegarish Potato Chips 2 Idaho potatoes (about 1 1/4 pounds), peeled Kosher salt 2 tablespoons red wine vinegar 1 1/2 quarts canola oil Malt vinegar powder, optional Garlic powder, for sprinkling Instructions: Precook the potatoes: Bring a medium pot with 3 quarts water to a boil over medium heat. Line one or two baking sheets with an absorbent kitchen towel and set aside. Use a mandoline slicer (with the safety guard) to cut the potatoes into chips 1/8- to 1/10-inch thick. Drop them into the cold water as sliced to rinse some of the starch off. Add a generous amount of salt and the vinegar to the boiling water. Drop half of the potato slices into the water. Simmer for about 3 minutes to soften slightly. Use a slotted spoon or spider to transfer the potatoes to the prepared baking sheet to dry, spreading the potatoes in a single layer. Repeat with the remaining potatoes. Get ready to fry: Heat the oil in a Dutch oven or other wide, heavy-bottomed pot over medium heat until it registers 325 degrees F on a deep-fry thermometer. Line another baking sheet fitted with a dry kitchen towel and set aside. Drop 1 tester chip in the oil. It should start to bubble and slowly rise to the surface. If not, heat the oil a touch higher and try again. Fry: Drop the chips, one by one, like you\u2019re dealing cards in a poker game, into the oil, and gently swirl the oil as they fry. The swirling will assure that they fry more evenly on all sides. Fry about a quarter of the chips at a time. When they are crispy and lightly golden, about 10 minutes, use a slotted spoon or spider to transfer them to the lined baking sheet to cool, again arranging them in a single layer. Immediately sprinkle with salt, malt vinegar powder, if using, and the garlic powder. Allow the oil to return to 325 degrees F between batches. Repeat until all the potatoes are cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34711,"Meat Lover's Baked Pasta Kosher salt 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch crushed red pepper flakes Two 28-ounce cans plum tomatoes, crushed by hand 4 large fresh basil sprigs Freshly ground black pepper 1 pound rigatoni 1/2 cup diced ham 1/4 cup chopped pepperoni 1/4 cup chopped crisp cooked bacon 3 cups shredded mozzarella 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add the tomatoes and 1 cup of water. Increase the heat to medium high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper. While the sauce simmers, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Cook the rigatoni in the boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, ham, pepperoni, bacon, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 34712,"Chocolate Meringue Pie 1 1/2 cups all-purpose flour 2 teaspoons sugar 1/2 teaspoon salt 1/2 cup solid vegetable shortening 3 to 4 tablespoons ice water 3 egg yolks 1 cup sugar 6 tablespoons all-purpose flour 1/4 teaspoon salt 3 cups milk, scalded 2 square (1-ounce each) unsweetened chocolate, chopped 2 tablespoons unsalted butter 1/2 teaspoon vanilla extract 1 tablespoon cornstarch 8 tablespoons sugar 1/3 cup water Pinch salt 3 egg whites Instructions: Make the crust: In a large bowl, stir together the flour, sugar and salt. Cut in the shortening with a pastry blender or 2 knives used like a scissor, or mix with your fingertips until the mixture resembles coarse crumbs. Sprinkle 2 tablespoons of the ice water over the flour mixture, tossing with a fork; adjust enough of the remaining water, by the tablespoon, tossing, so that the dough holds together. Flatten into a disk and wrap in plastic wrap. Refrigerate for 1 hour. Preheat the oven to 425 degrees F. On a lightly floured surface, with a lightly floured rolling pin, roll out the dough into an 11-inch circle. Fit into a 9-inch pie plate. Fold the edge under to make a stand-up edge; crimp. Prick the bottom all over with a fork. Bake until golden brown, 12 to 14 minutes. Remove the pie plate to a wire rack to cool. Make the filling: In a heatproof bowl, lightly beat the egg yolks to break up, and then set aside. In a small, heavy saucepan, stir together the sugar, flour and salt. Gradually stir in the scalded milk. Cook over medium-low heat, whisking, until thickened and bubbly, 6 to 8 minutes. Stir a little of the hot mixture into the yolks. Stir the yolk mixture back into the saucepan. Heat over very low heat, stirring, for 2 minutes, and do not let boil. Remove the saucepan from the heat. Whisk in the chocolate, butter, and vanilla until melted and smooth. Scrape into a clean bowl. Press a piece of plastic wrap directly on the surface of the filling and let cool for 10 minutes. Remove the plastic wrap and scrape the filling into the piecrust. Cool on a wire rack. Make the meringue: Preheat the oven to 350 degrees F. In a small saucepan, stir together the cornstarch, 2 tablespoons of the sugar, and the water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, 2 to 3 minutes. Remove the saucepan from the heat. In a large bowl, add the salt to the egg whites. With an electric mixer at medium speed, beat just until soft peaks form. Add the cornstarch mixture and beat until creamy. Gradually beat in the remaining sugar and continue to beat until soft peaks form, 6 to 8 minutes. Spread the meringue mixture over the cooled chocolate filling, make sure the meringue touches the piecrust edge all the way around. Bake until the meringue is golden and its internal temperature registers 150 degrees F on an instant-read thermometer, 25 to 30 minutes. Serve soon after. Cover and refrigerate any leftovers. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34713,"Square Dance Punch 4 cups cranberry juice One 750-milliliter bottle sparkling apple juice
1 orange, juiced
2 cups vanilla vodka, optional 1/2 cup orange-flavored liqueur, optional Orange wedges, for garnish
Instructions: In a large punch bowl, combine the cranberry juice, sparkling apple juice, orange juice and vanilla vodka and orange liqueur if using. Pour into glasses filled with ice and garnish with an orange wedge. ","[Chardonnay, Moscato, Riesling]" 34714,"B and W Chocolate-Dipped Shortbread Cookies 1 cup flour 1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon orange zest
Pinch salt
8 tablespoons (1 stick) unsalted butter, cold, chunked
2 cups chopped dark chocolate Instructions: Combine the flour, sugar, vanilla extract, orange zest and salt in a food processor; pulse to lightly mix. Add the butter and pulse until combined. Form the dough into a disk and wrap in plastic. Chill for 30 minutes. Preheat the oven to 350 degrees F. On a lightly floured work surface, roll the cookie dough out to a 1/4-inch thickness. Cut out cookies using a 1 1/2-inch round cutter. Arrange the cookies, spaced at least 1-inch apart, on a parchment-lined baking sheet. Bake until the cookies are a pale golden brown, about 15 minutes, rotating halfway through. Let cool slightly, then transfer the cookies to a wire rack to cool completely. Heat an inch of water in a small saucepot. Place the chocolate in a heatproof bowl and set it over the saucepot. Bring the water to a simmer. When the chocolate has melted, immediately remove the bowl from the saucepot and whisk the chocolate until smooth. Dip the cookies halfway into the chocolate and place them on parchment paper to set. Once the chocolate has set, enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34715,"Sweet and Spicy Chicken Wings 1 cup Pace? Picante Sauce 1/4 cup honey 1/2 teaspoon ground ginger 12 chicken wings (tips removed) or 24 chicken drumettes Instructions: Stir the picante sauce, honey and ginger in a large bowl. Cut the wings in half at the joints to make 24 pieces. Toss the wings with the picante sauce mixture. Place them in a foil-lined shallow baking pan. Bake at 400 degrees F for 55 minutes or until they're glazed and cooked through, turning and brushing often with the sauce during the last 30 minutes of baking time. Discard any remaining sauce. ","[Zinfandel, Malbec, Syrah, Petite Sirah]" 34716,"Th?t Kho Tr?ng Kosher salt 3 pounds center-cut pork belly, preferably skin on, cut into 3/4-inch cubes
2 tablespoons minced garlic (about 8 cloves)
2 tablespoons neutral oil, such as canola, vegetable or avocado oil
1/2 small red onion, minced (about 4 ounces), plus 1 large red onion, halved
1/3 cup palm sugar, roughly diced (about 2 ounces; see Cook's Note)
1/3 cup premium fish sauce, such as Red Boat
1 tablespoon ground black pepper
4 Thai chiles, halved
Water from 3 to 4 young coconuts (about 4 1/2 cups; see Cook's Note)
6 Boiled Eggs, recipe follows
Instructions: Fill a 7-quart heavy-bottomed braising pot (like a Dutch oven) with 4 quarts of water. Add 3 tablespoons salt and bring the water to a boil over high heat. Prepare an ice bath. Add the pork to the pot and bring the water back up to a boil. Boil for 5 minutes, skimming the foam that floats to the surface.
Transfer the pork to the ice bath and let it soak until completely chilled, about 20 minutes. Remove the pork and wipe away any impurities using a paper towel. Drain the pork in a colander and set aside.
Clean the pot used for the pork and return it to the stove. Add the garlic, oil and minced red onion to the cold pot, turn the heat to medium high and cook until aromatic, 5 to 7 minutes. Add the palm sugar and cook until it starts to caramelize, about 5 minutes. Continue cooking until the sugar turns a chestnut amber, another 3 to 5 minutes.
Add the fish sauce and raise the heat to high. Bring the mixture to a bubble and cook for 2 minutes to cook out the raw flavor of the fish sauce slightly. Add the blanched pork, black pepper and chiles and toss to coat every piece of pork in the sauce.
Add the coconut water, halved red onion and 2 cups of water. Bring the pot back to a boil, then reduce the heat to low. To achieve a braise with tender pork that doesn\u2019t fall apart, cook the pork at a gentle simmer, where the surface of the braising liquid is trembling and only a few air bubbles break through. Simmer, uncovered, until the pork is tender and the braising liquid reduces and forms a stock that slightly clings to your spoon, 1 1/2 to 2 hours.
Gently transfer the pork to a bowl. Strain the braising liquid through a fine-mesh sieve to create a flawless, silky-smooth stock. Discard the solids.
Wash the pot and return it to the stove. Return the pork and braising liquid to the pot. Bring the braise to a boil, then turn off the heat. Nestle the Boiled Eggs in the braising liquid. Cover the pot and steep the eggs in the braising liquid off heat for 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34717,"Best Bok Choy 2 tablespoons grapeseed oil 1 medium red onion, thinly sliced 1 red bell pepper, julienned 1 1/2 cups green beans, ends trimmed, cut into 2 to 3-inch pieces 2 cups cremini mushrooms, wiped clean, halved and sliced 3 baby bok choy, sliced into 1/2-inch pieces 3 cloves garlic, thinly sliced 1 tablespoon soy sauce 2 teaspoons fish sauce Freshly cracked black pepper Instructions: In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more. Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34718,"Grilled Salmon BLT Clubs 1/2 cup mayonnaise 1 clove garlic, finely chopped Grated zest and juice of 2 limes 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley 8 slices bacon 1 1/4 pounds center-cut skinless salmon fillet 1 small red onion, sliced Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 12 slices country bread, toasted 8 leaves red-leaf lettuce 3 plum tomatoes, sliced 1 avocado, halved, pitted and thinly sliced Instructions: Combine the mayonnaise, garlic, the zest and juice of 1 lime, the dill and parsley in a small bowl. Cover and refrigerate. Cook the bacon in a large skillet over medium-high heat until crisp. Break the slices in half. Preheat a grill or grill pan to medium high. Slice the salmon on the diagonal into 8 thin pieces. Season the salmon and red onion slices with salt and pepper and rub with the olive oil. Sprinkle with the zest and juice of the remaining lime. Grill the red onion slices, turning occasionally, until tender and charred, about 5 minutes. Grill the salmon until marked and just cooked through, turning once, 1 to 2 minutes. Lay out 4 slices of toasted bread; top with some of the herbed mayonnaise, a lettuce leaf, a piece of salmon, some tomato and avocado slices and 2 bacon halves. Top each with a piece of toast, then repeat the layering (mayonnaise, lettuce, salmon, tomato, avocado and bacon). Spread the remaining 4 bread slices with herbed mayonnaise and place on top of the sandwiches. Secure each sandwich with 4 toothpicks and cut into quarters. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 34719,"Chocolate-Chocolate Chip Cookies with Coconut 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour 1/4 cup natural cocoa powder (not Dutch process) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 2/3 cup bittersweet chocolate chips 1/2 cup unsweetened shredded coconut Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and coconut. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Garlic Butter and Rosemary 1 (1.5 to 2 pound) flank steak 2 cloves garlic, minced 2 sprigs fresh" 34720,"Poblano Posole 2 large or 3 medium poblano peppers 2 ears corn or 1 cup frozen organic corn kernels Natural cooking spray
6 to 8 medium tomatillos, peeled and halved
2 tablespoons EVOO
1 red onion, cut into wedges
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin, 4 cloves garlic 4 cups vegetable stock
1 lime, juiced
Handful fresh cilantro, chopped
One 28- to 32-ounce can hominy, drained
To serve: thinly sliced radishes, diced avocado dressed with lime, thinly sliced scallions cut on the bias, lime juice Instructions: Preheat the broiler to high. Place the peppers in the oven and char all over until the skins are blackened. Spray the corn with the cooking spray and broil until charred evenly. Place the peppers in a bowl and cover to cool. Peel and seed the poblanos and coarsely chop. Cut the kernels from the cob. Turn the oven temp to 450 degrees F. Dress the tomatillos with 1 tablespoon of the EVOO and arrange cut-side down on a baking sheet. Arrange the onions and garlic on a second baking sheet and toss with the remaining EVOO, the coriander and cumin. Roast the tomatillos until charred at the edges and lightly browned, 20 minutes, swapping the trays between the upper and lower racks once. Leave the onions and garlic in the oven and let them cook for an additional 10 minutes. Puree the tomatillos, onions, garlic and poblanos with 1 cup of the stock, the cilantro and lime juice. Transfer to a large pot along with the remaining stock and the hominy. Bring to a simmer over medium heat and cook to combine the flavors, 15 minutes. Serve the posole topped with the radishes, avocados, scallions and a little more lime juice. Get Rachael's shopping list for this episode's recipes here. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 34721,"Chicken Cacciatore 6 red bell peppers Extra-virgin olive oil Sea salt and freshly ground black pepper 1 1/2 cups all-purpose flour 2 tablespoons garlic powder 1 tablespoon dried oregano 1 egg 2 cups milk 1 (3 1/2-pound) whole chicken, cut into 8 pieces 6 garlic cloves, halved lengthwise 1 onion, sliced thin 2 ripe tomatoes, coarsely chopped 1/2 lemon, sliced in paper-thin circles 3 anchovy fillets 1 tablespoon capers 1 teaspoon red pepper flakes 1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the dish) 1 cup dry white wine Instructions: Start by preparing the peppers because they will take the longest. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Peel the peppers and roughly chop into chunks; set aside. Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper. Whisk the egg and milk together in a shallow bowl. Dredge the chicken pieces in the flour and tap off the excess. Dip each piece in the egg wash to coat and then dredge with the flour again. Place a Dutch oven over medium heat and pour in about 1/4-inch of oil. Pan-fry the chicken in batches, skin side down, until crisp, about 8 minutes. Turn the chicken over and brown the other side about 10 minutes longer. Remove the chicken to a side plate, pour out the oil, and clean out the pot. Put the pot back on the stove and coat with 1/4 cup of oil. Add the garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half the roasted red peppers, and half the basil. Season with salt and pepper. This part of the recipe is going to be your base. What we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring often, until everything breaks down. Add the remaining roasted peppers and the remaining basil. Tuck the chicken into the stewed peppers and pour in the wine. Turn the heat down to low, cover, and simmer for 20 minutes, until the chicken is cooked. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 34722,"Sticky Monkey Bread 1 cup chopped pecans 1 1/2 sticks (12 tablespoons) unsalted butter 1 cup packed light brown sugar 3/4 cup heavy cream 1 teaspoon vanilla extract 1 teaspoon apple cider vinegar 2 tablespoons dark rum 1/8 teaspoon kosher salt 1/2 cup granulated sugar 1 batch Basic Sweet-Roll Dough, recipe follows, without nutmeg 1/2 cup whole milk 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons) 1/4 cup sugar 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing 1 large egg yolk 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg (optional) Instructions: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
Melt 1 stick butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes. Stir in the vanilla, vinegar, rum, salt and the toasted pecans. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted. Put the granulated sugar in another bowl. Pinch off tablespoonfuls of dough and roll into 1-inch balls. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
Preheat the oven to 350 degrees F. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.
Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34723,"Tangled Thai Noodle Bowls 3 tablespoons reduced-sodium soy sauce or tamari sauce 2 tablespoons smooth natural peanut butter
2 tablespoons rice vinegar
1 tablespoon honey
1 lime, juiced
1 garlic clove, grated
1/2 teaspoon freshly grated ginger 1 tablespoon sesame oil
1 cup shredded red cabbage 3 carrots, julienned
2 zucchini, julienned
8 ounces dry rice noodles
1 green onion, chopped
1/4 cup chopped peanuts
Instructions: Whisk the soy sauce, peanut butter, rice vinegar, honey, lime juice, garlic and ginger together in a small bowl until well combined. Set aside. Bring 3 to 4 quarts of water to a boil in a large pot. At the same time, heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the red cabbage, carrot and zucchini. Cook, stirring often, 3 to 4 minutes. At the same time, add the rice noodles to the pot of boiling water and cook for 3 to 4 minutes. Using tongs, gently transfer the cooked rice noodles directly to the skillet. Add the sauce and toss until everything is well combined and evenly coated. Serve immediately topped with chopped green onion and peanuts. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 34724,"Green cl Cornbread Skillet with Crispy Pork and Spicy Honey Butter Neutral oil, to coat pan and for frying 1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup buttermilk
1 cup Greek yogurt
1/2 cup honey
2 tablespoons unsalted butter, melted 1 large egg
1/2 cup roasted and chopped Hatch green cl, homemade from fresh or store-bought, such as 505 Southwestern Green cl, plus more for garnish
1 1/4 cups grated Cheddar 2 pounds pork butt, cut into fist-size chunks Kosher salt
1/2 cup garlic cloves
2 cups fresh orange juice
Peels from 1/2 orange 1/4 pound (1 stick) unsalted butter, at room temperature 1/2 cup honey
1/2 teaspoon cayenne pepper 1/2 teaspoon dark chili powder
1/4 teaspoon kosher salt
Instructions: For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F. Coat a 9-inch cast-iron skillet with oil. Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar. Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes. For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes. Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried. For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated. Top the cornbread skillet with more roasted Hatch green cl. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM blend]

" 34725,"Shortbread Tombstones 1/2 cup (1 stick) unsalted butter 1/4 cup confectioners' sugar 1 cup all-purpose flour Pinch salt 3/4 cup semisweet chocolate chips Instructions: Cream the butter and sugar until smooth. Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated. Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours. When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick. Using a small knife, cut out rectangular or slightly rounded tombstone shapes, about 3 inches tall. Place on an ungreased baking sheet. Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes. You can gather together scraps and re-roll them. Bake for 15-20 minutes, until the shortbread is very lightly golden. Do not let the cookies brown. Remove to a wire rack and cool. When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary. Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing. Decorate tombstones with crosses and RIP or other writing as desired. Allow the chocolate to set before stacking the cookies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 34726,"Braised Port Lamb Shanks 1 tablespoon coriander seeds 1 tablespoon fennel seeds 1 teaspoon black peppercorns 1 tablespoon salt 4 large lamb shanks 2 tablespoons canola oil 1 onion, minced 2 carrots, peeled and diced 1 celery stalk, minced 1 small leek, minced 1 1/2 cups tawny port 1 cup veal stock 1 head garlic, halved 3 sprigs fresh rosemary 3 sprigs fresh thyme 2 tablespoons butter 3 tablespoons honey Kosher salt and freshly ground black pepper Instructions: Mix the coriander, fennel, and peppercorns in a small frying pan. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Using a mortar and pestle or a spice grinder, crush the spices. Add the salt. Rub each shank with the spice blend. Preheat the oven to 325 degrees F. Heat the oil in a large oven-proof skillet over medium-high heat. Add the shanks to the skillet. Cook until brown on all sides, about 5 minutes. Add the onion, carrots, celery, and leek. Saute over medium heat until the vegetables begin to soften, about 5 minutes. Add the port, veal stock, garlic, rosemary, and thyme to the skillet. Cover the skillet with a lid or foil. Place the skillet in the oven and braise the lamb until tender, for 2 to 2 1/2 hours or until the meat falls off the bone. Remove the lamb shanks from the skillet and filter the sauce through a fine sieve over a stockpot. On medium heat, let the sauce reduce by 1/2, for about 15 minutes. Meanwhile, in another skillet, melt the butter and add the lamb shank. Coat them with honey. Caramelize the shanks on all sides over medium heat on the stove for about 5 minutes, adding a ladle of the sauce. Keep warm. Serve the lamb shanks with the sauce, buttered green beans and a parsnips mash or any other mash to taste. Notes Can be made 1 day ahead. Let the lamb cool then place in the refrigerator covered. Reheat in a 350 degrees F oven for 1/2 hour before serving. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]

" 34727,"Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini 1 pound penne rigate or rigatoni rigate or other short cut shape Kosher salt 1 bundle Tuscan kale, stemmed and cut into large irregular shapes EVOO Freshly grated nutmeg 1/4 cup pine nuts 1/4 cup chopped walnuts 1 cup packed fresh basil leaves (about 50 leaves) 1/2 cup packed fresh flat-leaf parsley 2 cloves garlic 1/3 cup grated Parmigiano-Reggiano (a generous handful) 1/3 cup grated pecorino cheese Broiled Tomato Crostini, for serving, recipe follows 4 ripe plum tomatoes, halved 2 tablespoons fresh thyme Kosher salt and freshly ground pepper EVOO, for drizzling Twelve 1/2-inch-thick slices multi-grain batard or other crusty, long, 3-inch-wide loaf 2 cloves garlic, halved Instructions: Place a rack in the center of the oven. Preheat the broiler. Cook the pasta in boiling salted water to al dente, 8 to 10 minutes. Heads up: reserve a mugful or about 1 1/2 cups starchy cooking water just before draining. Arrange the kale on a cooling rack over a baking sheet. Dress the kale lightly with EVOO and season with salt, pepper and a little nutmeg. Broil until crisp and charred at the edges, 3 to 5 minutes. Remove from the oven and reserve. Toast the nuts in a small skillet over medium heat until fragrant. Place the herbs in food processor and add the nuts. Then grate in the garlic, season with salt and pepper, and add cheeses and 1/2 cup EVOO. Pulse into a thick pesto sauce and adjust the seasoning. Transfer to a large serving bowl. Add 1 cup of the starchy water to the pesto. Toss the pasta and sauce to combine. If the pasta is dry, add the remaining 1/2 starchy water. Fold in half of the crispy kale and garnish with the remainder. Serve with Broiled Tomato Crostini. Heat the broiler.
Arrange the tomatoes on a baking sheet and dress with the thyme, salt and pepper and drizzle with EVOO. Broil until charred at the edges, 10 minutes. Chop the tomatoes and reserve.
Just before serving, char the toasts on each side, rub with the cut garlic, drizzle with EVOO and top the toast with the chopped, broiled tomatoes. ","[Chianti, Barbera, Dolcetto, Tempranillo]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences. It's important to consider personal taste, the occasion, and the specific ingredients in the dish when selecting a wine to pair with a meal." 34728,"Caramel Boings 2 cups sugar 1/2 cup water Vegetable oil
Instructions: Place the sugar in a saucepan. Pour the water around the edge of the pan carefully to avoid any splashing up of the water or sugar crystals onto the walls of the pan. Draw your finger through it in an \X\ to let the water infiltrate the sugar completely. Bring the sugar water to a boil and, without stirring, continue to cook until amber colored.
Meanwhile, oil the sharpening steel very lightly with vegetable oil.
Test the color of the caramel periodically by placing a drop of it on a white plate. When it?s slightly lighter than you want it to be, stop the cooking by placing the bottom of the pot in a bowl of ice water. Swirl it a bit to distribute the cooling. When the caramel has cooled enough to slowly fall from a spoon, gather up a glob (about 1 tablespoon) on the dessert spoon and hold it over the saucepan. Let it drop and, once you have a strand falling from the spoon, hold the sharpening steel over the sauce pan and wind the strand around it. Work your way up the steel, forming a spring, and when you reach the end of the steel, pinch the end of the caramel to cut it off.
Let cool slightly, about 30 seconds, then slide it off the steel. Place in an airtight container with folded parchment paper in between each boing. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 34729,"Cinnamon Raisin Bread Big Beautiful White Pan Loaf dough, 1 batch 1 1/2 teaspoons cinnamon 3 tablespoons sugar 1 1/2 cups, (7.5 ounces) dark raisins, 2 tablespoons unbleached all-purpose flour Instructions: Mix one batch of the White Pan Loaf dough according to instructions given in recipe. Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.) While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.) Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges. Mix the cinnamon and sugar together, and sprinkle it evenly over the dough. Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it. Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers. Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans. Meanwhile, preheat the oven to 450 degrees. Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes. Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 34730,"Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze 3 cups packed brown sugar 3/4 cup canola oil 3 eggs 2 2/3 cups flour 2 1/4 teaspoons baking powder 2 1/4 teaspoons baking soda 1 1/2 teaspoons salt 1 tablespoon vanilla extract 1 1/2 cups milk 1 1/2 cups water 1 1/8 cups cocoa powder 1 1/2 pounds sweet butter, soft 3 cups sifted powdered sugar 2 tablespoons vanilla extract 1 pinch salt 1 1/4 cups semisweet chocolate chips 3/4 tablespoon light corn syrup 3/4 cup heavy cream Instructions: To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them. In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside. In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold. To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting. To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer. Serve the cake cold or allow it to come to room temperature before serving. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 34731,"Roasted Butternut Squash Pastina Served in a Pumpkin 1 large pumpkin, about 6 pounds Extra-virgin olive oil, for oiling pumpkin, plus 2 tablespoons Salt and freshly ground pepper About 4 cups chicken stock or canned low-salt chicken broth 1 cup finely chopped onion 2 teaspoons finely chopped fresh thyme leaves 1 1/2 pounds dried pastina or other small pasta, such as riso
2 cups roasted butternut squash (see recipe below) 1/2 turkey breast, pre-cooked, chopped small 1/2 cup freshly grated Parmesan, plus a small piece for garnishing Balsamic vinegar dressing, optional About 3 pounds butternut squash, 1 large squash Salt and freshly ground pepper 1/2 cup (1 stick) unsalted butter 2 tablespoons finely chopped fresh sage leaves 1/4 cup balsamic vinegar 2 tablespoons granulated sugar 1/4 dark unsulphured molasses
Instructions: Preheat the oven to 375 degrees F.
Cut the lid off the pumpkin and scoop out the seeds and fibers. Scrape away some of the flesh, especially around the top, to form a large, smooth inner cavity. Make sure to leave the shell at least 1-inch thick all around. Oil the pumpkin inside and out and season inside with salt and pepper. Replace the lid. Place on a baking sheet and bake until about 2/3 cooked but still firm enough to stand and act as the soup container, about 40 minutes. Do not over-bake. If a good deal of liquid gathers in the bottom, spoon out and discard. Set aside; it will stay warm on its own for a good while.
Bring the stock to a low simmer in a saucepan. Heat the remaining 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook until soft but not brown, 2 to 3 minutes. Add the thyme, stir, and add the pastina. Stir and add 2 cups of heated stock. Bring the mixture up to a simmer.
Simmer, adding the stock 1/2 cup at a time as the previous addition is absorbed and stirring occasionally to prevent the pastina from sticking to the bottom of the pan, until the pasta is al dente, about 15 minutes. Add the roasted squash and turkey to reheat. Stir well. The consistency should be quite loose, like a thick soup. Add more stock, if necessary. Add the 1/2 cup cheese and let melt for a moment before stirring in. Taste for seasoning.
Fill the reserved pumpkin shell with the pastina. Grate Parmesan on top and replace the lid and take to the table immediately.
You could also serve this in individual tureens using smaller pumpkins or acorn squash. Preheat the oven to 400 degrees F.
Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown immediately add the sage, vinegar, sugar (stand back so as not to get splattered), and molasses. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
Pour the vinegar mixture over the squash and toss well. Season with salt and pepper then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the preheated oven and roast, tossing at least once, until very tender and caramelized, about 20 minutes. Set aside until cool enough to handle but still warm, so the liquids are runny.
Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months. ","[Chardonnay, Barolo, Pinot Grigio, Gavi]" 34732,"Molasses-Mustard Glazed Pork Skewers 1/4 cup molasses 1/2 cup Dijon mustard 1 tablespoon honey Salt and freshly ground pepper 2 (1-pound) pork tenderloins, cut into medallions and pounded thin Olive oil 16 (6-inch) wooden skewers, soaked in cold water for 30 minutes Instructions: Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste. Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately. ","[Chardonnay, Riesling, GSM Blends]" 34733,"Honey Bourbon Caramel Milkshakes 2 cups honey bourbon 4 cups sugar
3 cups heavy cream
1/2 cup (1 stick) unsalted butter
4 teaspoons flaky sea salt, plus extra for topping
2 teaspoons vanilla extract
1 quart vanilla ice cream
2 cups whole milk
1 quart whipped cream
Instructions: Pour 1 1/3 cups water and the bourbon into a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pan. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pan. If necessary, gently swirl the pan to help melt all the sugar. Once the sugar turns a deep, rich brown, remove the pan from the heat and pour in the heavy cream slowly and carefully. It will splatter a little and the caramel will seize up if the cream is added too quickly. Add the butter, salt and vanilla. Swirl the pan until the butter dissolves completely and evenly into the caramel sauce. The butter makes it shiny and rich. Drizzle a little caramel sauce into each of the tall milkshake glasses. Combine the ice cream, milk and the remaining caramel sauce in the blender, reserving a little caramel on the side to garnish the tops of the milkshakes at the end. Blend until smooth and pour into the glasses. Top each with a little whipped cream, a pinch of sea salt and a drizzle of the reserved caramel sauce. ","[Bourbon, Maple Syrup, Chardonnay, Brandy]" 34734,"Dad's Meatloaf with Tomato Relish Extra-virgin olive oil 1 onion, finely diced 2 garlic cloves, minced 2 bay leaves 2 red bell peppers, cored, seeded, and finely diced 2 tomatoes, halved, seeded, and finely diced 1/4 cup chopped fresh flat-leaf parsley 1 (12-ounce) bottle ketchup 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper 3 slices white bread, crusts removed, torn into chunks by hand 1/4 cup whole milk 1 1/2 pounds ground beef 1 pound ground pork 2 eggs Leaves from 2 fresh thyme sprigs Salt and freshly ground black pepper 3 to 4 bacon slices Instructions: Preheat the oven to 350 degrees F. Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish. Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together. This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small \hamburger\ patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning. Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise. Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34735,"White Gazpacho with Grapes and Toasted Almonds 2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped 3 slices white bread, crusts removed 1/2 cup warm water 3 cloves garlic 6 scallions, whites only, divided 1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste 1 teaspoon lemon juice, plus more to taste 1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided 1/2 teaspoon salt, plus more, to taste 3 tablespoons olive oil 1/2 cup green grapes, halved Instructions: Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired. To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34736,"Sheet Pan Crumb Cake 1 1/2 cups packed dark brown sugar 2/3 cup granulated sugar 1 tablespoon ground cinnamon 1 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, melted 3 cups all-purpose flour (see Cook's Note) Nonstick cooking spray, for the baking sheet 3 cups all-purpose flour (see Cook's Note) 1 3/4 teaspoons baking powder 3/4 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature 1 3/4 cups granulated sugar 3 large eggs 1 tablespoon pure vanilla extract 1 1/4 cups sour cream Instructions: For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste. For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34737,"Cheesy Roasted Garlic Bread 1 head garlic 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 sprigs fresh thyme plus 1/2 teaspoon finely chopped leaves 1/2 large baguette (about a 12-inch piece), split lengthwise 2 tablespoons grated Parmesan 2 tablespoons coarsely chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Cut off the top third of the head of garlic, exposing the tops of the garlic cloves. Put the garlic on a piece of heavy-duty aluminum foil and drizzle with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon each salt and pepper and add the thyme sprigs. Wrap tightly with foil and roast until the cloves are golden brown and very soft, about 45 minutes. Unwrap the garlic and let stand until cool enough to handle. Pour any garlic-flavored oil from the foil pouch into a small bowl; squeeze the roasted cloves into the same bowl, discarding the papery shells. Add the remaining 1 tablespoon oil, the chopped thyme and an additional 1/4 teaspoon each salt and pepper and mash with a fork until smooth. Lay the bottom half of the bread on a piece of aluminum foil that is long enough to wrap the bread. Spread on half of the roasted garlic mixture and top with half of the Parmesan. Repeat with the remaining bread, garlic mixture and Parmesan. Press the halves together so the fillings are on the inside and wrap with the foil. Bake until the bread is toasted and the cheese is melted, about 15 minutes. Separate the halves, sprinkle with chopped parsley and cut into 6 pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34738,"Pumpkin Pasta Kosher salt 4 cups all-purpose flour, plus more for dusting One 15-ounce can pure pumpkin puree 1 stick (8 ounces) unsalted butter 6 fresh sage leaves Kosher salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Dust a baking sheet with flour. For the pasta: Put the flour and pumpkin puree in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute.
Turn the dough out onto a floured work surface. Divide into 4 equal pieces. Roll and cut the pasta to desired thickness using a rolling pin or a pasta machine. Cut into the desired shape, transfer to the prepared baking sheet and sprinkle with flour (this keeps the pieces from sticking together). Cover the pasta with plastic wrap for up to 4 hours if you are not cooking right away (see Cook's Note). Cook the pasta until tender but not mushy (there shouldn't be a line of raw flour in the center), 2 to 5 minutes, depending on the thickness and shape. Drain thoroughly.
For the sage butter: Meanwhile, melt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Sprinkle in 1 teaspoon of salt. Add the drained pasta to the skillet and toss vigorously to coat. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 34739,"Sesame Noodles 1/2 pound linguine 2/3 cup peanut butter 1/4 cup soy sauce 2 cloves garlic, minced Sesame oil 1/2 teaspoon red pepper flakes Lime Instructions: Cook linguine according to direction on box. In saucepan combine peanut butter, soy sauce andgarlic. Stir to combine. Add a splash of sesame oil, a sprinkle of red pepper flakes, and the juice of the lime. Heat slowly and whisk together until smooth. Drain linguine, place in a bowland top with peanut sauce and toss to coat. Serve hot or cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 34740,"Sugar Cookies 1 cup sugar 2 sticks of butter 2 eggs 1 teaspoon vanilla 3 cups flour 1 teaspoon baking powder 1/2 teaspoon salt Powdered sugar Instructions: Beat sugar and butter with a hand mixer until light and fluffy. Add vanilla and eggs little by little. Add dry ingredients. Knead dough by hand and work in more flour if necessary. Dough should be stiff. Roll out dough with a rolling pin and cut out cookies with 3-4 inch circle cookie cutter.
Place on parchment lined cookie sheet. Bake at 350 degrees F for 12-15 minutes. Once cooled place stencil on top and shake powdered sugar over it. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 34741,"Hazelnut Babka 1/2 cup all-purpose flour 1 envelope yeast (2 1/2 teaspoons) 1/2 cup milk 2 1/2 to 3 cups all purpose flour 1 egg 3 egg yolks 1/4 teaspoon salt 3 tablespoons sugar Butter or vegetable oil or spray, for bowl 1/4 pound unsalted butter, melted 2 tablespoons melted, unsalted butter 1/4 cup sugar 1 tablespoon cinnamon 1 cup toasted and chopped hazelnuts 1/4 cup butter 2 tablespoons sugar 1/4 cup honey 1/4 cup hazelnut liqueur 1/2 cup chopped, toasted hazelnuts Instructions: Make the sponge by mixing ingredients in bowl and letting sit for 1/2 hour. In a standing mixer, fitted with a dough hook, add the sponge. Add in the flour, egg, egg yolks, salt, and sugar. Add any additional flour to make smooth dough. Place in oiled bowl, cover and set aside until doubled in volume. Punch down and let rise (covered) again. Punch down and roll out into a rough triangular shape that is about 1 1/2 feet and 1/2-inch thick. Paint with melted butter. Mix together sugar, cinnamon and hazelnuts. Sprinkle on. Roll up and press into well-buttered bundt pan. Let rise until doubled. Preheat oven to 375 degrees F. Bake for 40 minutes. Let cool then remove from pan. Cook together butter, sugar, honey, and liqueur. Paint on top. Sprinkle with nuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 34742,"Zuppa di Frutta 2 cups heavy cream 5 tablespoons plus 1 teaspoon sugar 4 teaspoons Grappa 1 - 4 ounce peach 1 - 4 ounce plum 1 - 4 ounce nectarine 3 large strawberries 18 blueberries Instructions: Mix together the cream, the sugar, and the grappa. Blend well. Slice the peach, plum, and nectarine into 6 slices each. Divide slices among 6 shallow bowls. Cut strawberries in half, divide halves among the 6 bowls. Place 3 blueberries in each bowl. Divide the cream mixture among the 6 bowls. ","[Prosecco, Moscato, Vin Santo, Riesling]" 34743,"Lemon Bars 1 3/4 cups all purpose flour 1/4 cup finely ground blanched almonds 1 teaspoon grated lemon zest 1/2 cup confectioners sugar 2 sticks unsalted butter, almost melted 4 eggs, lightly beaten 2 cups granulated sugar 1/4 cup flour 1/2 teaspoon baking powder 2 teaspoons grated lemon zest 1/3 cup fresh lemon juice Candied violets for garnish, optional Instructions: Preheat the oven to 350 degrees. In a food processor, combine the flour, almonds, lemon zest, confectioner's sugar and butter. Process until a dough forms and press into a lightly buttered 13 x 9 inch pan, forming a 1/2 inch rim which goes up the sides of the baking pan. Bake for 20 minutes or until partially baked. Remove from oven to cool on a rack. Combine the eggs, sugar, flour, baking powder, grated lemon zest, and juice. Pour the lemon mixture over the cooked dough and spread it evenly. Return the baking pan to the oven and bake for another 15 to 20 minutes or until the filling is set, top is barely browned around edges. Cool to room temperature. Cut into bars and set a candied violet in the middle of each bar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34744,"Grilled Vidalia Onions with Bacon Butter 4 large Vidalia onions Kosher salt and freshly ground black pepper 1 stick unsalted butter, room temperature 3 slices bacon, cooked and crumbled 2/3 cup crumbled blue cheese 2 tablespoons freshly chopped thyme leaves Instructions: Preheat grill to medium heat. Cut onion top and \backtail\ so onion can sit flat. Peel the onion. Using a parking knife cut a hollow cone-like shape into the center of the onion making sure not to go all the way to the bottom. Salt and pepper to the cavity. Place onions on individual squares of heavy duty aluminum foil. Add the butter, bacon, blue cheese, and thyme to a bowl and mix until well combined. Add large dollops of the butter to each cavity of the onions. Fold the aluminum foil all around the onion, gathering at the top and sealing to create a tent. Place on the grill over direct heat and cover the grill. Cook for 30 minutes until onions are soft. Let cool for 5 minutes before opening the foil packet and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34745,"Grilled Everything Pizza 2 teaspoons sugar 1 packet active dry yeast 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 3 cups all-purpose flour, plus more for dusting 1 teaspoon salt Grilled toppings (see below) 8 ounces fresh mozzarella, sliced 1/2 cup sliced roasted peppers 4 ounces thinly sliced hot or sweet capicola, torn 1 cup micro greens, pea shoots or other baby greens 1/2 bunch fresh basil, torn Instructions: Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in the olive oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes, adding just enough flour to prevent it from sticking. Form into a ball, put in a large oiled bowl and turn to coat with the oil. Turn seam-side down, cover with plastic wrap and let rise at room temperature until doubled, about 1 hour 30 minutes. Meanwhile, preheat a grill to medium high (if using a charcoal grill, bank the coals to one side) and grill the toppings (see below). Arrange the grilled vegetables in piles on a baking sheet, season with salt and pepper, and drizzle with olive oil. Add the remaining toppings to the baking sheet; place near the grill. Reduce the grill heat to medium low (on a charcoal grill, spread the coals into a single layer and let cool until they are covered in a light gray ash). Divide the dough in half and dust the dough and work surface with flour. Roll each piece into a 7-by-12-inch rectangle, about 1/8 inch thick. Brush an inverted baking sheet with olive oil and lay both crusts on it. Lift each piece by the corners and lay on the grill, oiled-side down; cook until the dough puffs and the underside is stiff and marked, about 5 minutes. Flip the dough with tongs, brush with olive oil, spread with the tomato sauce and top with mozzarella. Arrange the grilled vegetables and roasted peppers on top. Cover and cook until the cheese melts, about 5 more minutes. Transfer the pizzas to a cutting board. Top with the capicola, greens, basil, a drizzle of olive oil and salt. Tomato Sauce Grill 3 vine-ripened tomatoes, turning, until charred, 10 minutes. Transfer to a bowl, add 1 chopped garlic clove, 2 tablespoons olive oil, and salt and pepper. Cool, then crush into a sauce. Onion/fennel Cut 1 medium red onion or 1 small fennel bulb into 8 wedges. Toss with 1 tablespoon olive oil and season with salt and pepper. Grill, turning, until soft, about 10 minutes; slice. Mushrooms Toss 8 ounces stemmed shiitake mushrooms with 3 tablespoons olive oil and season with salt and pepper. Grill, turning, until soft, about 2 minutes per side; cut in half. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34746,"Smokey Shrimp Cabernet 1/4 lb. thick cut bacon, chopped 1 medium onion, thinly sliced 1-1/2 lbs. uncooked small shrimp, peeled, deveined and tails removed 1/4 tsp. crushed red pepper flakes 1 jar Bertolli? Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce 1 cup chicken broth 1 loaf French bread, thinly sliced and toasted Shaved Parmesan cheese Instructions: Cook bacon in 12-inch nonstick skillet until crisp. Remove bacon; reserve 2 tablespoons drippings. Heat reserved drippings in same skillet over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add shrimp and red pepper flakes. Cook, stirring occasionally, 2 minutes or until shrimp just turn pink. Add Sauce, broth and reserved bacon; heat through. To serve, top bread slices with shrimp mixture, then cheese. Garnish, if desired, with chopped basil. Variation: For a main dish, serve over hot cooked pasta. TIP: Shrimp mixture can be made up to 1 day ahead. Refrigerate covered until ready to use. Heat through, then spoon onto bread slices. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Chianti]" 34747,"Cheddar Horseradish Cheese Ball 1 8-ounce package cream cheese, softened 3/4 cup shredded sharp Cheddar cheese (2 1/4 ounces) 2 tablespoons finely chopped onion 1 tablespoon prepared horseradish 2 tablespoons chopped fresh parsley 1 1/2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper 2 slices bacon
1/3 cup toasted chopped walnuts Assorted vegetables and crackers, for serving
Assorted vegetables and crackers, for serving Instructions:

1. Mix both of the cheeses, the onion, horseradish, 1 of the tablespoon parsley, Worcestershire, salt to taste and 1/4 teaspoon pepper in a medium bowl until evenly combined. Form the cheese mixture into a ball, cover with plastic wrap and chill until firm and the flavors have blended, at least 4 hours or overnight.
2. Remove the cheese ball from the refrigerator up to 30 minutes before serving. Cook the bacon in skillet until crisp, transfer to a paper towel, and when cool crumble. Mix the bacon with the nuts and remaining tablespoon parsley in a shallow bowl. Roll the cheese ball in the mixture so that it is coated evenly. Serve with vegetables and crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34748,"St. Honore Cake 1 sheet puff pastry, thawed if frozen Confectioners' sugar, for dusting 400 grams unsalted butter, plus additional for buttering the baking sheets 600 grams all-purpose flour Pinch salt
   12 large eggs 1 to 2 cups isomalt 800 grams milk 200 grams whipping cream
   1 vanilla bean
   290 grams granulated sugar
   120 grams egg yolks
   100 grams flour
   1 liter whipping cream 1 vanilla bean
   100 grams confectioners' sugar
   Mixed fresh berries, such as blackberries, blueberries, raspberries and strawberries, for topping Mixed fresh berries, such as blackberries, blueberries, raspberries and strawberries, for topping
   Instructions: For the puff pastry: Preheat the oven to 350 degrees F. Arrange the puff pastry on a baking sheet and dust with some confectioners' sugar. Bake until golden and caramelized, about 20 minutes. Remove from the baking sheet, cut out 8 circles, and set aside. Leave the oven on. For the pate a choux: Heat the butter and 1 liter water in a saucepan over medium heat. Bring to boil, then remove from the heat and add the flour and salt, stirring until combined. Return to the heat for 1 minute, stirring. Transfer the mixture to the bowl of a stand mixer and let cool for 5 minutes. With the mixer on medium speed, add the eggs, one at a time, mixing until well combined. Transfer to a pastry bag fitted with a large round tip. Pipe cream puffs onto two buttered baking sheets. Bake, switching and rotating the baking sheets halfway through, until cooked through, about 25 minutes. Set aside to cool. For the sugar decoration: Add the isomalt crystals to a large Pyrex measuring cup; microwave in 30 second increments to melt. Set aside to cool slightly, then dip a whisk in the melted isomalt and fling slightly to make long strings of pulled sugar. Set aside. For the custard: Wrap a rimmed baking sheet with plastic wrap and set aside. In a large pot, combine the milk, cream, vanilla bean and 250 grams of the sugar. Bring to a boil. Meanwhile, whisk together the egg yolks and the remaining 40 grams sugar until light and fluffy. Once the milk mixture boils, add the flour to the egg yolk mixture and then add a spoonful of the boiling milk. Pour the egg yolk mixture into the boiling milk, whisking constantly; continue whisking until it returns to a boil. Immediately remove from the heat and pour onto the prepared baking sheet; fish out and discard the vanilla bean. Place in the freezer until fully cooled. For the chantilly cream: Add the cream to the bowl of a stand mixer. Add some of the vanilla bean seeds, scraped from the pod, along with a spoonful of the confectioners' sugar. (Reserve the remainder of the vanilla bean for another use.) Beat to soft peaks. Transfer a tenth of the whipped cream to a pastry bag fitted with a medium round tip. Poke the tip into the bottom of the cream puffs to fill them with cream. Fold the custard into the remaining whipped cream to make diplomat cream. To serve: Set a circle of puff pastry down on 4 plates, then add some diplomat cream to the center. Top with berries and then another circle of puff pastry. Arrange a cream puff next to the pastry. Pipe some chantilly cream on top of each pastry, add more berries to the plates, and top with the isomalt pulled sugar. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34749,"Jack-O-Lantern Pumpkin Spice Cupcakes 2 sticks (16 tablespoons) unsalted butter 2 cups granulated sugar 4 large eggs 1 cup milk 2 teaspoons pure vanilla extract 2 cups all-purpose flour (see Cook's Note) 2/3 cup almond flour 2 teaspoons baking powder 1 teaspoon pumpkin pie spice 1 teaspoon kosher salt 2 sticks (16 tablespoons) unsalted butter, at room temperature 1/4 teaspoon kosher salt 2 1/2 cups confectioners' sugar 5 tablespoons milk, at room temperature 1 teaspoon pure vanilla extract 1 teaspoon orange gel food coloring 6 chewy chocolate rolls, such as Tootsie Rolls, cut into quarters 2 green sour gummy belt candies, cut into 1/8-inch strips lengthwise 2 cups confectioners' sugar 1 tablespoon meringue powder 2 tablespoons black gel food coloring Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with orange paper liners. Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter browns, 6 to 9 minutes. Immediately transfer to a medium bowl and let cool slightly. Whisk in the granulated sugar, eggs, milk and vanilla.
   Whisk the all-purpose flour, almond flour, baking powder, pumpkin pie spice and salt in a large bowl. Add the brown butter mixture and whisk until just combined (do not overmix).
   Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 18 to 22 minutes. Let cool in the pan for 5 minutes then remove to a rack to cool completely.
   For the frosting: Beat the butter and salt with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the speed to low and add the confectioners' sugar, about 1 cup at a time. After each addition, increase the speed to medium-high and beat until fluffy again, scraping down the sides of the bowl occasionally. Add the milk, vanilla and orange food coloring and beat until smooth.\u202f
   To decorate: Pipe the frosting onto the cupcakes with a round pastry tip. Level off the top with an offset spatula to an even and smooth layer. Next, use a toothpick or small skewer to create \grooves\ in the frosting to look like a pumpkin. Insert a chewy chocolate quarter in the top of each cupcake to look like a \stem\ and drape the green sour gummy belt candy to look like a \vine.\ Repeat with the remaining cupcakes and candy. Refrigerate until the frosting is slightly firm, about 15 minutes.
   For the royal icing: Whisk together the confectioners' sugar and meringue powder in a large bowl. Add 3 tablespoons water and beat with a mixer on medium-high speed until soft, glossy peaks form, adding up to 1 more tablespoon water if necessary (it should be thick but pipeable). Tint with black gel food coloring until very black. Cover the bowl with a damp paper towel and plastic wrap to prevent the icing from drying out until ready to use. (Makes about 1 cup.)
   Transfer the royal icing to a piping bag fitted with a small round tip. Pie jack-o-lantern faces on each cupcake. Set aside until the royal icing has set, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34750,"Fancy Mac and Cheese 1 pound white button or cremini mushrooms, quartered Olive oil, for drizzling Kosher salt and ground black pepper 8 slices thick-cut bacon 2 yellow onions, peeled, halved and thinly sliced 5 tablespoons butter, plus more for buttering the pan 1 1/2 pounds macaroni 1/4 cup all-purpose flour 2 cups whole milk 1/3 cup half-and-half 2 eggs, beaten 3/4 cup grated fontina 3/4 cup grated gruyere 3/4 cup grated Parmesan 4 ounces crumbled goat cheese (chevre) 4 ounces crumbled gorgonzola or other blue cheese Instructions: Preheat the oven to 425 degrees F. Drizzle the mushrooms with olive oil, and then sprinkle them with salt and pepper. Roast in the oven until deep golden brown, 20 to 25 minutes. Set aside. Try not to eat them before the macaroni's done. Turn down the heat to 350 degrees F. Next, fry the thick slices of bacon until chewy, but not yet crisp. Chop up the bacon into bite-size bits. Set aside. Try not to eat them before the macaroni's done. In a large skillet over medium-low heat, saute the onions in 1 tablespoon of the butter, stirring occasionally, until golden brown, about 15 minutes. Set aside. Try not to... oh, never mind. Cook the macaroni until just undercooked. Set aside. To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Then pour in the milk, whisking constantly. Cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and 1/2 teaspoon pepper. Spoon some of the hot white sauce into the beaten eggs to temper them, stirring with a fork to incorporate the mixture without cooking the eggs. Pour the tempered eggs into the white sauce, stirring constantly as you add them. Add the fontina, gruyere, Parmesan and goat cheeses. Stir until the cheese all melts. Add the cooked macaroni and stir to coat. Splash in a little milk or hot water if needed for thinning. Butter a 9- by 13-inch baking pan. Lay on half the onions, half the macaroni, half the mushrooms, half the gorgonzola and half the bacon. Repeat the layers, ending with the bacon. Bake until bubbly and hot, 20 to 25 minutes. This is the stuff that dreams - and love handles - are made of. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34751,"Roasted Miso Chicken Wings 1/4 cup light soy sauce 3 heaping tablespoons yellow miso paste 2 tablespoons honey 2 tablespoons finely grated peeled ginger 2 tablespoons light brown sugar 2 cloves garlic, finely minced 1 dozen chicken wings, separated at the joints, wingtips removed Cooking spray, for greasing 1 tablespoon sesame seeds, toasted 2 scallions, sliced, for garnish, optional Instructions: Whisk together the soy, miso, honey, ginger, brown sugar and garlic until well combined. Put the wings into a resealable plastic bag and pour the marinade mixture over them. Seal the bag and squeeze it to coat the wings evenly. Refrigerate for at least 4 hours or preferably overnight, up to 12 hours. Preheat the oven to 375 degrees F. Line a baking sheet with a rack and spray it lightly with cooking spray. Remove the wings from the marinade, shake off any excess and spread them evenly on the baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes. Transfer to a serving platter and sprinkle the sesame seeds and scallions over the top. Serve warm. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 34752,"Lentil Soup with Tomato and Tuscan Kale 1 head garlic 1 pound brown lentils 1/2 yellow onion 1 carrot, peeled and halved lengthwise 1 celery stalk, cut into large pieces 1 bay leaf Fine sea salt 1 medium red onion, coarsely chopped (about 2 cups) 2 small carrots, coarsely chopped (about 1 cup) 2 celery stalks, coarsely chopped (about 1 cup) 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 1/2 cup extra-virgin olive oil, plus more for serving 1 tablespoon tomato paste One 14.5-ounce can whole peeled tomatoes with their juices Fine sea salt and freshly ground black pepper 1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped 1 bunch Tuscan kale, stems and center ribs removed, leaves washed and coarsely chopped
Freshly grated Parmigiano-Reggiano cheese, for serving Instructions: For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves. Add the lentils to a large pot and cover them by 2 inches with water. Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt. Bring the lentils to a boil over high heat, reduce the heat to a simmer and cook until the lentils are creamy and tender, about 40 minutes.
Remove and discard the onion, carrots, celery, bay leaf and garlic. Using an immersion blender, puree about one-third of the lentils and return them to the pot. (Or scoop one-third of the lentils into a standard blender and puree, then add back to the pot.)
For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary and thyme and pulse until the vegetables are minced. Add the mixture to a separate large soup pot along with the olive oil. Turn the heat to high and fry the vegetables, stirring occasionally, until they soften and color slightly, 10 to 12 minutes. Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to the soffrito and stir. Reduce the heat to medium-high and cook for 10 minutes. Add the kale and another pinch of salt, stirring to coat the leaves. Reduce the heat to medium and cook for 10 minutes, until the kale is soft.
Add the lentils into the pot of vegetables and stir. Add about 2 cups water, a little at a time, to thin the soup (it can be more or less water, depending on the level of thickness you prefer). Increase the heat to high and bring to a boil. Reduce the heat and simmer for about 30 minutes to allow the flavors to come together. Taste and add salt, if needed. Serve with black pepper, Parmesan and a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34753,"Poulet Tchoupitoulas 3 tablespoons unsalted butter 3 cups julienned yellow onions 1/2 cup chopped red bell pepper 2 teaspoons salt 1/4 teaspoon plus 1/8 teaspoon cayenne pepper Freshly ground black pepper 1/2 pound ground andouille or other smoked sausage 1 tablespoon chopped garlic 1 ear sweet corn, kernels removed from the cob 5 eggs 2 cups heavy cream 1/4 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 4 cups cubed crusty bread 1/2 cup grated Parmigiano-Reggiano 1/4 cup Essence, recipe follows 1/2 cup vegetable oil, plus more for pan 2 (3 to 4-pound) whole chickens, halved and breastbone and backbone removed Southern Cooked Greens, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1/4 pound chopped bacon 1 1/2 cups chopped yellow onions Salt Freshly ground pepper Cayenne pepper 1/4 cup firmly packed light brown sugar 1 tablespoons minced shallots 2 teaspoons minced garlic 3 cups water 2 tablespoons rice wine vinegar 3 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed Instructions: Preheat the oven to 350 degrees F. Grease a 2-quart glass rectangular baking dish with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter. Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne. Season generously with black pepper and saute until the onions are soft and start to brown, about 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn and cook for 1 minute. Remove from the heat and cool. In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well. Pour the filling into the prepared baking dish. Sprinkle with the grated cheese. Bake until golden brown and set, about 55 minutes. In a small bowl, combine the Essence and 1/2 cup of the oil. Mix well. Smear the mixture evenly over each chicken half. Heat 2 large oven-safe saute pans over medium high-heat. When the pans are hot, add enough oil to coat the bottom of each pan. Place 2 chicken halves in each pan, skin side down, and sear until deep golden brown, about 6 to 8 minutes. Turn the chickens over and place in the oven. Roast until juices run clear, about 25 to 30 more minutes. Remove from the oven and allow to rest for 5 minutes before serving. To serve, spoon the pudding in the center of 4 plates. Place the greens next to the pudding. Lay a chicken half directly on top of the pudding. Combine all ingredients thoroughly. In a large, deep pot over medium-high heat, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper, to taste. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt. Season, to taste, with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes. Serve hot. Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 34754,"Coffee-Cardamom Pots de Creme 3 ounces (1 cup) coffee beans, preferably an espresso roast 2 tablespoons cardamom pods 3/4 cup sugar 2 cups (approximately) heavy cream 1 cup whole milk 7 large egg yolks Instructions: Put the coffee beans and cardamom pods in the work bowl of a food processor and pulse on and off several times to roughly chop -- not grind -- them. Turn the chopped beans and pods into a medium saucepan and add 1/2 cup of the sugar. Put the pan over medium heat and cook, stirring constantly with a wooden spoon, until the sugar starts to melt. Once the sugar has melted, continue to cook, still stirring without stop, until the sugar caramelizes -- you want the color of the caramel to be deep amber, almost mahogany. Now, standing away from the stove so you don't get splattered, slowly pour in 1 cup of the cream and the milk. Don't panic -- the caramel will immediately seize and harden, but it will all smooth out as the liquids warm and the sugar melts again. Bring the mixture to a boil and, when the sugar has melted and everything is smooth again, pull the pan from the heat. Cover the pan (we do this with plastic wrap at the cafe to get a good seal) and allow the mixture to infuse for 20 minutes. Center a rack in the oven and preheat the oven to 300 degrees F. Working in a bowl that's large enough to hold all the ingredients, whisk the yolks and the remaining 1/4 cup sugar together until the mixture is pale and thick. Strain the coffee-cardamom liquid into a measuring cup (discard the beans and pods) and add enough heavy cream to bring the liquid up to 2 cups. Very gradually and very gently -- you don't want to create air bubbles -- whisk the liquid into the egg mixture; skim off the top foam, if there is any. Arrange six 4-ounce espresso or custard cups in a small roasting pan, leaving an even amount of space between them, and fill each cup nearly to the top with the custard mixture. Carefully slide the pan into the oven; then, using a pitcher, fill the roasting pan with enough hot water to come halfway up the sides of the espresso cups. Cover the pan with plastic wrap (don't worry -- it can stand the heat) and poke two holes in two opposite corners. Bake the custards for about 40 minutes, or until the edges darken ever so slightly and the custards are set but still jiggle a little in the center when you shake them gently. Remove the pan from the oven and let the custards sit in the water bath for 10 minutes. Peel off the plastic wrap, lift the cups out of the water, and cool the custards in the refrigerator. (The pots de creme can be prepared a day ahead and stored in the refrigerator; when they are cool, cover them with plastic wrap.) To serve: The pots de creme are at their best at room temperature, so remove them from the refrigerator and keep them on the counter for about 20 minutes before serving. To drink: A deluxe cream sherry, perhaps a Pedro Ximenez ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34755,"Crisp Chicken Wings with Chili-Lime Butter 4 pounds chicken wings Extra-virgin olive oil Kosher salt and freshly ground black pepper 8 tablespoons (1 stick) unsalted butter, softened 1 big, fat rounded tablespoon Thai red curry paste 1/4 cup honey 1/4 cup soy sauce 1 lime, halved Chopped cilantro leaves, for garnish Instructions: Preheat the oven to 425 degrees F. Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender. While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34756,"Pan-Fried Collard Greens 6 thick bacon slices, chopped into large pieces 1 large onion, diced
3 cloves garlic, minced
2 pounds collard greens (about to 2 large bunches), stems discarded, leaves washed and chopped 1 tablespoon honey
A few dashes of hot sauce
Kosher salt and freshly cracked black pepper
Instructions: Add bacon to a large skillet over medium heat. Cook bacon, stirring occasionally, until crispy, about 5 minutes. Use a slotted spoon to remove from the pan and set aside, leaving the fat in the pan. Add the onion to the bacon grease and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook, stirring, for another 30 seconds or so, until fragrant. Add the greens, honey, hot sauce and a few pinches of salt and pepper. Cook the greens, stirring occasionally, until greens are nice and tender, 25 to 30 minutes. Taste and add more salt and/or pepper if necessary. Serve hot with bacon on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34757,"Kimchi-Bacon Grilled Cheese 1 1/3cups grated sharp white cheddar cheese 1/2 cup grated Fontina cheese Mayonnaise, for spreading 8 slices sourdough bread 8 sliced cooked bacon 3/4 cup chopped drained kimchi Instructions: In a bowl, combine both cheeses. Spread the mayonnaise on 1 side of each slice of bread. Flip over half of the bread slices and top each with a heaping 1/4 cup of the cheese mixture. Chop the cooked bacon slices, then mix with the kimchi and divide among the 4 sandwiches. Top with the remaining cheese mixture and 4 slices of bread, mayonnaise-side up. In a nonstick skillet, cook the sandwiches in batches as needed over medium heat until the cheese melts and the bread is golden brown, 3 to 4 minutes per side. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 34758,"Rib Tips 1/4 cup packed light brown sugar 2 tablespoons seasoned salt 1 tablespoon chili powder 2 teaspoons finely ground black pepper 1 teaspoon cayenne 1 teaspoon Old Bay seasoning 1 teaspoon rubbed sage 1 teaspoon onion powder 1/3 cup ketchup 1/4 cup packed light brown sugar 2 tablespoons granulated sugar 2 tablespoons apple cider vinegar 1 tablespoon chili powder 1 teaspoon dry mustard 2 tablespoons Worcestershire sauce 1 teaspoon sea salt 1 teaspoon finely ground black pepper 1/2 teaspoon garlic powder 1/2 teaspoon ground celery seeds 4 pounds rib tips Instructions: To make the dry rub, combine the brown sugar, seasoned salt, chili powder, pepper, cayenne, Old Bay, sage, and onion powder and blend well. Store in an airtight container in a cool, dark place until ready to use, for up to 6 months. To make the barbecue sauce, combine the ketchup, sugars, vinegar, chili powder, dry mustard, Worcestershire sauce, salt, pepper, garlic powder, and celery seeds in a saucepan over medium heat, stirring to dissolve all the sugars. Heat, stirring occasionally, for 30 minutes. Cool to room temperature. Set up your smoker to cook indirectly at 250 degrees F. Season the rib tips all over with the barbecue rub. Place on the smoker and barbecue for 4 to 5 hours, or until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 34759,"Beef Brisket 5 to 6 pound brisket 4 drops Liquid Smoke 4 tablespoons Worcestershire sauce Salt Cracked pepper Instructions: Preheat oven to 300 degrees F. Place the brisket on a sheet of heavy-duty foil. Mix Liquid Smoke and Worcestershire. Rub both sides of meat with mixture. Sprinkle fat side of meat with salt and pepper. Wrap and seal tightly. Place in a pan. Bake 2 1/2 to 3 hours or until tender. Remove brisket from oven and allow to sit for 10 to 15 minutes. Slice against the grain. Re-wrap in foil until ready to serve. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 34760,"Pasta and Lentil Soup 5 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 onion, chopped 4 cloves garlic, smashed 1/4 to 1/2 teaspoon red pepper flakes 2 tablespoons tomato paste 2 cups low-sodium chicken broth 1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional) 8 ounces orecchiette or other small pasta 2 14-ounce cans lentils (1 undrained; 1 drained and rinsed) 1/3 cup roughly chopped fresh parsley Kosher salt Crusty bread, for serving (optional) Instructions: Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 34761,"Sage Dressing 1 pound dense country white bread, cut in 3/4-inch cubes 6 tablespoons unsalted butter, plus more for greasing the baking dish 2 leeks, halved lengthwise 4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick Oil 1 1/2 cups thinly sliced celery 2 to 3 teaspoons crumbled dried sage 1 1/2 teaspoons dried thyme or dried marjoram, or a combination 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 cups chicken or turkey stock 2 large eggs 1/2 teaspoon baking powder Fresh sage or thyme sprigs, for garnish Instructions: Preheat the oven to 325 degrees F. Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl. Butter a 9 by 13-inch baking dish and set aside. Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use. Turn the oven up to 425 degrees F. Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top. Garnish with the herb sprigs and serve the dressing hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34762,"Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons 12 large sea scallops, patted dry Canola oil Kosher salt and freshly ground black pepper Cracked Wheat Salad, recipe follows Roasted Red Pepper Tahini Sauce, recipe follows Grilled lemon halves, for serving Kosher salt 1 cup cracked wheat 1/4 cup chopped fresh dill 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh mint 1/2 English cucumber, quartered and chopped 1/2 pint grape tomatoes, halved Juice of 1 lemon 1/4 cup extra-virgin olive oil Freshly ground black pepper Pinch saffron 1/4 cup hot water 4 tablespoons tahini 3 tablespoons aged sherry vinegar 1 to 2 tablespoons harissa 1 tablespoon honey 2 cloves garlic, chopped 2 red bell peppers, grilled, peeled, seeded and chopped Juice of 1 lemon Kosher salt and freshly ground black pepper 3 to 4 tablespoons canola oil 3 to 4 tablespoons olive oil Instructions: Preheat a charcoal grill to high heat using the direct heat method. Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons. Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork. Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine. Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired. With the motor running, slowly drizzle in the oils and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 34763,"Cocoa Raspberry Heaven 1 oz. plus 1 tsp. raspberry liqueur (Chambord's nice) 1 oz. white creme de cacao 8 oz. hot chocolate Whipped cream 1 fresh raspberry (optional) Instructions: Pour raspberry liqueur and white creme de cacao in a cappuccino mug. Add hot chocolate and stir. Top with a dollop of whipped cream. Drizzle teaspoon of Chambord on top of the whipped cream. Top with a fresh raspberry. ","[Merlot, Cabernet Sauvignon, Port]" 34764,"Bacon and Egg Salad 6 ounces slab bacon, cut into 1/2-inch pieces 1 shallot, sliced 3 tablespoons champagne vinegar, divided 4 large fresh farm eggs 1/2 pound frisee (about 2 large heads) washed, dried, and chopped into bite-size pieces Kosher salt and freshly cracked black pepper Instructions: Cook the bacon pieces in a large skillet over medium-high heat until crisp; transfer to a paper towel-lined plate to drain. Add the shallots to the pan and cook until softened, 2 to 3 minutes. Pour in 2 tablespoons vinegar, reduce the heat and simmer gently for 1 minute. In a large skillet, bring about 6 cups of water and 1 tablespoon of vinegar to gentle simmer. Crack the eggs, 1 at a time, and gently slip them it into the water. Cook until white is set but yolk is still runny, about 1 1/2 to 2 minutes. Add the frisee and crisp bacon pieces to the warm pan dressing, season with salt and pepper, to taste, and toss to coat. Divide the dressed frisee and bacon between 4 plates; top with a poached egg and season with salt and pepper, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34765,"Emerald City Artichoke Olive Oil Cake with Kiwi Filling and Whipped Cream Frosting About 2 cups canned artichokes 4 large eggs, at room temperature 2 cups sugar 1 1/3 cups extra-virgin olive oil 1 tablespoon lemon zest 1/2 teaspoon lemon bakery emulsion 2 2/3 cups all-purpose flour 1 1/3 teaspoons fine salt 3/4 teaspoon baking powder 3/4 teaspoon baking soda 3 large kiwis, peeled 1/2 cup sugar 2 tablespoons instant pectin 2 cups sugar 8 egg whites 2 cups (4 sticks) chilled unsalted butter 1 teaspoon vanilla bean paste Instructions: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 28 cupcakes). For the artichoke cake batter: In a food processor, puree the artichokes. Measure out the artichoke puree--you should have about 1 1/3 cups; if not, process more artichokes until you have 1 1/3 cups total. Put the artichokes back in the food processor, add the eggs and process until smooth. Add the artichoke mixture, sugar, olive oil, lemon zest and lemon emulsion to a large bowl and mix for 1 minute until well blended. Mix in the flour, salt, baking powder and baking soda until well blended and smooth. Fill the cupcake liners about two-thirds full with the batter. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting. For the kiwi filling: Put the kiwis in a food processor and pulse until there are still small chunks and the mixture is not completely smooth. Transfer to a bowl, mix in the sugar and instant pectin with a whisk and continue mixing for 3 minutes. Refrigerate until thickened, about 30 minutes. For the frosting: Whisk the sugar and egg whites in a double boiler until the mixture is slippery. In an electric mixer, beat the sugar mixture on high until stiff peaks form, about 5 minutes. Mix in the butter one tablespoon at a time until fully incorporated. Mix in the vanilla bean paste. Use a cupcake corer to remove the centers of the cupcakes. Using a spoon or piping bag, fill the center of each cupcake with some kiwi filling. Using a piping bag, pipe some frosting onto each cupcake. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34766,"Grilled Chicken Breasts with Spicy Peach Glaze 2 cups peach preserves or jam 3 tablespoons olive oil, plus more for brushing 2 tablespoons soy sauce 1 tablespoon Dijon mustard 1 tablespoon finely chopped garlic 1 small jalapeno, finely chopped Kosher salt and freshly ground pepper 8 frenched chicken breasts 4 ripe peaches, cut in half and pitted Instructions: Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34767,"Caramel Sauce 2 cups sugar 1 1/4 cup water Instructions: In medium-sized saucepan combine sugar and 1/2 cup of the water. Use a pastry brush dipped in cold water to wash down any sugar granules from the pot's sides. Cook over a moderate heat, swirling the pan occasionally, until the color is dark brown and the mixture has the distinctive fragrance of caramel, about 10 to 15 minutes. Pour caramel into a 9-inch round cake pan, coating the bottom and the sides, some caramel will be left over. Swirl to coat evenly. Slowly and carefully add the remaining 3/4 cup of water to the caramel left in the saucepan. Bring to a boil and cook over moderate heat until the caramel dissolves, about 5 minutes. Occasionally stir and brush down the sides with the pastry brush dipped in cold water to prevent crystallization. Set this caramel sauce aside to chill until serving time. ","[Chardonnay, Riesling, Moscato, Vin Santo]" 34768,"Chilaquiles with Chorizo 6 ounces Mexican-style pork chorizo (recommended: Reynaldo's) 1 tablespoon vegetable oil 3 cups Stovetop Salsa, recipe follows Tortilla Chips, recipe follows 4 ounces Cheddar, grated 4 ounces Monterey Jack, grated 1/2 cup sour cream 1 small red onion, finely diced 1/4 cup chopped fresh cilantro leaves 6 Roma tomatoes 1 large yellow onion, root removed, peeled, and halved 1 jalapeno, stemmed 2 cloves garlic, peeled 1 teaspoon salt
1 cup loosely packed fresh cilantro leaves and stems 1 teaspoon salt Freshly ground black pepper
3 cups canola oil 36 corn tortillas, cut into 8 wedges Salt Sweet paprika
Instructions: Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot. In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side. In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste. In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 34769,"The Best Crab Cakes 2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage 1 1/2 cups panko 1/2 cup mayonnaise 1/4 cup chopped chives 1 tablespoon Dijon mustard 2 teaspoons seafood seasoning, such as Old Bay Kosher salt and freshly ground black pepper Juice and zest of 1 lemon, plus more lemon wedges for serving 3 tablespoons unsalted butter 3 tablespoons olive oil 1 cup mayonnaise 1/2 cup chopped dill pickles (about 2 whole pickles) 1 tablespoon capers, chopped 1 tablespoon minced chives Juice and zest of 1 lemon Instructions: Preheat the oven to 400 degrees F. For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together. Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use. Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties. Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes. Serve the crab cakes with the tartar sauce and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 34770,"Spaghetti Squash and Potato Gratin Cooking spray 1 large spaghetti squash (about 3 pounds) 2 cups heavy cream 4 tablespoons unsalted butter 2 cloves garlic, chopped 1 teaspoon fresh thyme leaves, chopped 1 cup grated Parmesan Kosher salt and freshly ground black pepper 1 1/2 pounds baking potatoes, such as russets (about 2 large potatoes) Instructions: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot. Meanwhile, combine the cream, butter, garlic, thyme, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large saucepan. Peel the potatoes, then slice them paper thin on a mandoline, placing them in the cream mixture as you slice. Bring the mixture to a simmer over medium-high heat, then remove from the heat. When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds. Layer the bottom of the prepared baking dish with 1/2 the potatoes. Top with 1/2 the squash, then the remaining potatoes, then the remaining squash. Pour all the liquid from the potato mixture into the baking dish, and press the vegetables down to submerge. Sprinkle the remaining 1/2 cup Parmesan on top. Put the baking dish on a rimmed baking sheet, and bake until golden brown and a knife slides easily into the potatoes, about 1 hour. Let cool for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 34771,"Walnut Cake 4 ounces/110 g shelled walnuts, plus more for decorating 2 to 4 tablespoons fine breadcrumbs 3 large eggs, at room temperature, separated 1/2 cup/100 g granulated sugar 4 tablespoons grated bittersweet chocolate, optional 1/4 cup/60 g butter, melted until soft enough to pour but not oily 1 tablespoon espresso, Cognac, Irish cream liqueur or other liqueur Confectioners' sugar, for serving Whipped cream and chocolate shavings, or coffee ice cream, for serving Instructions: Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper. Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder. Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate. Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 34772,"Moist Chocolate Polenta Cake 16 ounces semisweet chocolate 8 ounces (2 sticks) unsalted butter 11 eggs, separated 3/4 cup granulated sugar 2 tablespoons brandy or liqueur (recommended: Cognac, Grand Marnier, Amaretto, or Sambuca) 1/2 cup imported polenta or domestic cornmeal (not quick cooking) Confectioners' sugar Instructions: Preheat the oven to 300 degrees. Butter a 9 by 13-inch cake pan and line it with parchment or waxed paper. In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir well and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 34773,"Tomato Onion Cheddar Pie 1 9\ pie crust, prepared but not baked (Pillsbury) 1/4 cup grated parmesan Cayenne pepper 3/4 cup mayonnaise 3 tablespoon lemon juice 1/4 cup fresh chopped basil or 2 teaspoons dried basil Salt and pepper 2 cups grated cheddar cheese 8-10 plum tomatoes, peeled and sliced or 2 cups whole canned tomatoes, drained for 30 minutes and chopped 6 scallions, thinly sliced Instructions: Preheat oven to 350 degrees. Roll out pie crust and sprinkle with parmesan and cayenne. Cover crust with a sheet of wax paper and press cheese and cayenne into crust by hand or with a rolling pin. Place pie crust into a 9 inch pie plate and crimp edges. In a small bowl stir together mayonnaise, lemon juice, basil and salt and pepper. Sprinkle 1/2 cup cheese in bottom. Top with 1/3 of the tomatoes and scallions. Sprinkle with more cheese and drizzle on 1/3 of mayonnaise mixture. Continue to layer tomatoes, scallions, cheese and mayonnaise and finish with cheese on top. Bake for 30-40 minutes until crust is golden and pie is bubbly. Allow pie to cool for 30 minutes. The pie will be easier to slice when it has completely cooled. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 34774,"Lemon-Mustard Potato Salad 3 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice (about 1 large lemon) 2 tablespoons Dijon mustard 1 tablespoon chopped fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Zest of 1 large lemon 1 1/2 pounds baby red skinned potatoes, halved 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 yellow or red bell pepper, cored, seeded and cut into thin strips 4 cups arugula (about 4 ounces) 1/4 cup (2 ounces) crumbled gorgonzola cheese, optional 1/4 cup chopped walnuts, toasted, optional Instructions: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a heavy baking sheet with parchment paper. Set aside. For the dressing: In a large bowl, whisk together the olive oil, lemon juice, mustard, thyme, salt, pepper and lemon zest until smooth. Remove 3 tablespoons of the dressing and reserve. For the salad: Add the potatoes to the bowl and toss until coated with dressing. Arrange the potatoes in an even layer on the prepared baking sheet. Season with salt and pepper. Roast until golden and tender, about 40 minutes. In a large bowl, toss together the reserved 3 tablespoons dressing, bell peppers and arugula. Arrange on a platter. Place the roasted potatoes on top and sprinkle with the gorgonzola cheese and chopped walnuts if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34775,"Tonja Lee William's Greek Salad 2 hearts of romaine lettuce, washed and spun dry 1 red pepper, roasted, seeded, peeled, sliced into thin strips 1 cucumber, peeled, cut into chunks 1 large, red-ripe tomato, cut into chunks 1/2 cup black Kalamata olives, pitted 1/4 cup extra virgin olive oil (use a fruity green one) 2 tablespoons fresh lemon juice 1 teaspoon chopped fresh oregano 1/2 teaspoon freshly ground pepper 4-ounce block feta cheese Instructions: In a large salad bowl, break lettuce hearts into bite-sized pieces. Add pepper, cucumber, tomato and olives. Mix together olive oil, lemon juice, oregano and black pepper. Pour dressing over salad. Toss until well coated. Crumble feta over salad. Serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 34776,"Parmesan Cheese Straws 1/2 cup grated Parmesan 2 teaspoons chili powder 1/2 teaspoon ground cumin 3 (12 by 17-inch) sheets phyllo dough, at room temperature Instructions: Preheat oven to 400 degrees. Spray a large nonstick baking sheet with nonstick cooking spray. In a small bowl, mix the cheese, chili powder and cumin. Place the sheets of phyllo on a work surface and cover them with a damp towel. Remove the first sheet and place it with short side toward you. Coat with nonstick cooking spray (butter-flavored is nice), then sprinkle with about 2 teaspoons of the cheese mixture; fold the phyllo in 1/2 to form a 12 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 8 1/2-inch rectangle. Spray the phyllo again and sprinkle with 2 more teaspoons of the cheese mixture; fold in 1/2 again to form a 6 by 4 1/4-inch rectangle. Spray again and sprinkle with just a bit of the cheese mixture; with a serrated knife, cut into 8 short strips. Transfer the strips to the baking sheet, placing them about 1/2-inch apart. Repeat the process 2 more times to make 24 cheese straws. Bake until the cheese straws are crisp and golden, about 8 to 10 minutes. Cool on wire racks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34777,"Wine Smoothies 1 small orange, peeled and segmented 1 large ripe mango, diced
2 cups fresh pineapple chunks
2 cups very cold fruity white wine Squeeze of honey
2 cups crushed ice
Instructions: Add the orange, mango, pineapple, wine, honey and crushed ice to a blender and puree until smooth and creamy. Pour into white wine goblets and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 34778,"Herb-Roasted Lamb 12 large unpeeled garlic cloves, divided 1 tablespoon chopped fresh rosemary leaves Kosher salt Freshly ground black pepper 2 tablespoons unsalted butter, melted 1 (6-pound) boneless leg of lamb, trimmed and tied 4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes) 2 tablespoons good olive oil Instructions: Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven. Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour. Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 34779,"Bistecca Fiorentina 4 (12 ounce) Porterhouse-cut steaks Salt and freshly ground black pepper Instructions: Place the steaks on a very hot grill, and cook for approximately 4 1/2 minutes per side. The exact time will depend on how well done you like your steak. Be sure to flip the steaks over only once. Remove the steaks from the grill, and season with salt and freshly ground pepper, to taste. Serve immediately. ","[Chianti, Barolo, Cabernet Sauvignon, Malbec]" 34780,"White Chocolate Mousse 7 ounces white chocolate, chopped into very small pieces 2 egg yolks 2 tablespoons sugar 1/4 cup heavy cream, plus 1 cup 12 fresh blackberries, for garnish Mint sprigs, for garnish, optional Instructions: In a large glass bowl, place the chopped white chocolate and set aside. Add the egg yolks and sugar to a small bowl and whisk until pale in color. In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it. Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth. In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream. Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour. Garnish each serving with 3 blackberries and a sprig of mint, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34781,"Cream Cheese Frosting 2 8-ounce packages cream cheese, at room temperature 2 1/2 sticks (6 ounces) unsalted butter, cubed, at room temperature 2 cups confectioners' sugar 1 teaspoon vanilla extract Instructions: Beat the cream cheese in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Refrigerate until slightly chilled and firm, about 20 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 34782,"Ginger Chocolate Crackle Cookies 1 cup confectioners' sugar 12 ounces bittersweet chocolate, chopped 5 tablespoons unsalted butter 1 cup almond flour 1/2 cup all-purpose flour 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon freshly grated nutmeg 3/4 teaspoon baking powder 1/4 teaspoon fine salt 3 large eggs 1/2 cup dark-brown sugar 1 cup granulated sugar Instructions:

1. Preheat the oven to 350F. Combine the chocolate and butter in a small microwave-safe dish and microwave in 30-second intervals, stirring after each, until smooth, about 2 minutes. Set aside to cool slightly.
2. Whisk the almond flour, all-purpose flour, ginger, cinnamon, cloves, nutmeg, baking powder and salt together in a large bowl. Beat the eggs and brown sugar in another large bowl with an electric mixer until pale and fluffy. Add the chocolate mixture and beat until combined. Add the flour mixture and mix on low speed until incorporated. Refrigerate the mixture until firm, at least 1 hour.
3. Place the granulated sugar in a shallow bowl and the powdered sugar in another shallow bowl. Form the dough into balls ?-inch in diameter and roll them first in the granulated sugar and then in the powdered sugar, until generously coated like a powdered doughnut. Place on 2 non-stick baking sheets about 2 inches apart and bake for 8 to 10 minutes.
4. Let the cookies cool for a couple of minutes on the baking sheets before transferring them to a cooling rack. ","[Pinot Grigio, Riesling, Gewrztraminer, Moscato]" 34783,"Cornbread-Crusted Fried Pork Chops Four 5- to 6-ounce bone-in pork chops, preferably center cut Kosher salt and freshly ground black pepper
   3 cups buttermilk
   2 tablespoons hot sauce
   3 cups finely crumbled cornbread 1 quart vegetable oil 2 tablespoons unsalted butter 1/4 cup all-purpose flour
   2 cups whole milk
   1 teaspoon hot sauce
   2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and top with a cooling rack. Sprinkle both sides of the pork chops liberally with salt and pepper. Combine the buttermilk and hot sauce in a large mixing bowl. Put the pork chops in the buttermilk mixture, being sure that all 4 are submerged. Set aside to rest for 30 minutes. Meanwhile, put the cornbread crumbs into a shallow dish. Pour the vegetable oil into a large (10-inch) cast-iron skillet or heavy-bottomed pan. Clip a deep-frying thermometer to its side and heat the oil to 350 degrees F. Lift a pork chop out of the buttermilk by its top bone using tongs, and allow any excess to drip off. Lightly dredge both sides of the pork chop in the cornbread crumbs. Carefully lower the coated chop into the hot oil. Repeat this process with a second chop. Cook the chops until crispy on one side, 3 to 4 minutes. Gently turn the pork chops and fry until golden brown, an additional 3 to 4 minutes. Transfer the crispy chops to the prepared cooling rack. Sprinkle the chops with additional salt and transfer to the oven to stay warm while the remaining chops are fried. Repeat this process with the remaining pork chops. For the white gravy: Reserve 2 tablespoons of skillet oil for the gravy, then drain the remaining oil from the skillet, being sure to remove any bits of fried cornbread left behind. Add the butter to the skillet, pour in the reserved oil and heat over medium heat until the butter melts. Sprinkle in the flour, whisking, and cook until a smooth paste is formed, about 1 minute. Pour in the milk, whisking continuously. Cook, whisking occasionally, until a thick sauce is formed and the gravy coats the back of a spoon, 3 to 5 minutes. Stir in the hot sauce and season the gravy with salt and pepper as desired. Transfer the crispy pork chops to a serving platter. Spoon the white gravy over the chops and garnish with parsley. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34784,"Shrimp and Corn in a Butter Bath 1 pound baby Yukon gold potatoes, scrubbed (about 20) Kosher salt 12 ounces smoked andouille sausage, sliced into 1/2-inch thick rounds 2 pounds (8 sticks) unsalted butter 6 cloves garlic, minced 1 teaspoon seafood seasoning, such as Old Bay, plus more for serving 4 ears of corn, shucked and cut into thirds 1 1/4 pounds jumbo shrimp, peeled and deveined 1 lemon, juiced Chopped fresh parsley, for serving Toasted crusty bread, for serving Instructions: Add the potatoes to a large pot or Dutch oven and cover with cold water. Season with a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until just knife-tender, 8 to 10 minutes. Transfer to a colander to drain and reserve. Place the pot back over medium heat. Add the andouille and cook until lightly browned on all sides, about 4 minutes. Add the butter, garlic, seafood seasoning and 1 teaspoon of salt. Once the butter has completely melted and it\u2019s just starting to bubble at the edges, add the corn and cook until the kernels are bright yellow and tender, about 2 minutes. Add the shrimp, making sure all the pieces are fully submerged, then cook until pink and just opaque throughout, about 2 minutes more. Stir in the lemon juice and reserved potatoes to warm through.
   Ladle the andouille, shrimp, vegetables and butter sauce into a large serving. Top with parsley and a light sprinkle of additional seafood seasoning and serve with toasted crusty bread, for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 34785,"Grilled Clams on the Half Shell with Serrano Ham 32 littleneck clams, scrubbed Olive oil 2 slices Serrano ham, ripped into small pieces Instructions: Heat grill. Place clams on the grates of the grill, close the cover and cook until the clams have opened. Place a piece of Serrano ham into each of the clams and drizzle with olive oil. Serve immediately. ; ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34786,"Ichi-Roll 2 cups short-grain sushi rice 1/2 cup seasoned rice vinegar 8 ounces fresh tuna, preferably big-eye or yellow-fin 2 teaspoons Asian mayonnaise (recommended: Kewpie brand) 2 teaspoons Sriracha (Thai-style hot sauce) 2 sheets unsalted nori (Japanese dried seaweed) Toasted sesame seeds, as needed 1 bunch kaiware (daikon radish sprouts) Instructions: Make the Rice: Wash rice well by rinsing 2 to 3 times without breaking the rice. Cook the rice a rice cooker according the manufacturer?s instructions. While the rice is still hot, transfer it to a bowl and add the vinegar. Using a rubber spatula or wooden paddle, mix the rice until well coated with the vinegar, slightly cooled and glossy, about 5 to 6 minutes. Transfer the rice to a parchment paper-lined sheet pan, cover with a tea towel, and let cool for 30 minutes. To make the Filling: Finely chop the tuna and transfer to a bowl. In another bowl, whisk together the mayonnaise and Sriracha (add more Sriracha, if desired). Gently mix together the tuna and mayonnaise mixture. To make the Sushi Roll: Fold the nori sheets in 1/2 and break them apart. Working with 1/2 a sheet at a time, lay it on the bamboo mat shiny side-down. Spread an even layer of rice (not too thick) on the nori, and sprinkle lightly with the sesame seeds. Flip the nori over, and arrange the tuna mixture across the middle of the sheet, forming a horizontal line. Put about 20 pieces of kaiware evenly on top of the tuna line (make sure the sprouted ends face towards the ends of the roll, jutting out from the sides). Roll the nori over the tuna by lifting the near end over the top and rolling to meet the far end; then use the sushi mat to press the roll together. Repeat to make 4 rolls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 34787,"Mediterranean Beef and Veggie Wraps 12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced 4 medium whole wheat flour tortillas (8 to 10-inch diameter) Hummus, any variety or Garlicky White Bean Spread (recipe follows) Fresh salad greens (such as baby spinach, arugula, mixed salad greens or thinly sliced Romaine) Vegetables: Grape tomatoes halves, shredded carrots, red bell pepper strips, thinly sliced cucumber, thinly sliced red onion Instructions:

1. Spread each tortilla evenly with hummus, as desired, leaving 1/4-inch border around edge. Top with equal amounts salad greens and vegetables, as desired. Top evenly with and beef slices. Roll up tightly. 2) Garlicky White Bean Spread: Combine 1 can (15-1/2 ounces) great Northern or cannellini beans, rinsed, drained, 2 tablespoons water, 1 tablespoon lemon juice,1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1 small clove garlic, minced and 1/2 teaspoon salt in blender or food processor. Blend until smooth. ","[Syrah, Tempranillo, Garnacha, Chianti]" 34788,"State Fair Fried Pickle Burger 2 teaspoons vegetable oil plus additional vegetable oil for deep frying 1/2 cup flour 1/2 teaspoon baking powder 1/4 teaspoon garlic powder 1 large egg, beaten 10 to 12 Vlasic? Ovals Hamburger Dill Chips 6 oz. ground beef patty or veggie patty 1 hamburger bun 1 slice American cheese 1 to 2 leaves of green leaf lettuce 1 slice tomato 1 tablespoon ranch dressing Instructions:

1. Heat 2 inches of vegetable oil in a deep, heavy pan until oil reaches a temperature of 350 degrees F.
2. Combine flour, baking powder and garlic powder in a shallow bowl. Beat egg in separate bowl.
3. When oil comes up to temperature, dip Vlasic® Ovals Hamburger Dill Chips in egg and then in flour mixture and add to oil. Cook until golden brown, flipping over while cooking, about 2 minutes.
4. Set aside on a paper towel to drain.
5. Heat 2 teaspoons vegetable oil into a separate cast iron or fry pan and heat until oil shimmers. Add burger to pan.
6. While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
7. Cook burger to desired doneness and turn off heat. Lay American cheese on burger and cover pan until melted.
8. On bottom of bun, layer lettuce, tomato and burger. Top with ranch dressing, fried pickles and top of bun.
9. Serve additional fried pickles on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]

" 34789,"Bloody Eyeball Punch About 15 preserved dark cherries, such as Amarena or Luxardo One 20-ounce can lychees, juices reserved
One 750-milliliter bottle prosecco, or other dry sparkling wine, chilled
One 325-milliliter bottle vodka, chilled 1 quart dark cherry juice, chilled
Gummy worms, for serving, optional
Instructions: Stuff the cherries into the holes of the lychees, using a toothpick to keep them in place if necessary. Place each stuffed lychee on a sheet pan or in a freezer-safe casserole dish. Freeze for at least 8 hours and up to overnight. Mix the prosecco, vodka and cherry juice together in a large punch bowl. Taste and add the reserved lychee juice as needed for sweetness. Remove the toothpicks from the frozen lychees. Add the \eyeballs\ to the punch and serve with a gummy worm draped over the rim of each glass, if desired. ","[Prosecco, Vodka, Pinot Grigio]" 34790,"Peaches and Cream 2 cups low fat yogurt 1/4 cup honey 2 teaspoons almond or pure vanilla extract 2 ripe peaches 1/4 cup crunchy low-fat cereal, crushed Instructions: Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a bowl. Whisk the honey and extract into the yogurt. Cut the peaches into wedges. Sprinkle the yogurt with a little of the cereal for texture and crunch. Serve yogurt with the peaches for dipping. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 34791,"Blackberry and Gin Slushie 1 pound fresh blackberries 1/2 cup granulated sugar 1 cup plus 2 tablespoons gin, chilled 1 cup club soda, chilled 3/4 cup fresh lime juice (from 8 to 10 limes) 2 cups finely crushed ice Instructions: Combine the blackberries and sugar in a medium bowl and let sit at room temperature. Combine the gin, club soda and lime juice in the blender and blend just to combine. When ready to serve, add the blackberries and ice to the blender and pulse to desired consistency. Blend more if you like a smoother texture. Pour into glasses and serve immediately. ","[Gin, Prosecco, Sauvignon Blanc, Ros]" 34792,"Dessert Pizza with Mango, Peaches, and Star Fruit 1 star fruit, sliced 1 peach, sliced 1 mango, sliced 1/2 cup white Zinfandel 4 ounces cream cheese frosting 10-inch pizza shell 1/4 cup brown sugar Instructions: Preheat oven to 400 degrees F. Put the sliced fruit into a bowl and cover with wine; let it sit for 30 minutes. Smear the cream cheese frosting onto the pizza shell to desired thickness. Place the fruit on top of the frosting, and sprinkle with brown sugar. The pizza is then baked according to pizza shell directions or until frosting is melted and crust is crisp. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 34793,"Champagne with Pear Liqueur 3/4 cup (6 tablespoons) pear liqueur (recommended: Poire William) 1 bottle Champagne or sparkling wine (750ml), chilled 1 ripe pear, cored, cut into thin slices Instructions: Pour 1 tablespoon of pear liqueur in each of 6 glasses. Top each glass with Champagne. Garnish with a pear slice or drop the pear slice gently into the glass. ","[Champagne, Prosecco, Cava]" 34794,"Mulled Maple Syrup 2 cups maple syrup 1 cinnamon stick 1 large piece orange rind 3 whole cloves Instructions: Place syrup in a small sauce pot. Turn heat on low. Add cinnamon stick to the pot. Stud the orange rind with cloves and simmer for 15 minutes. Remove spices with slotted spoon and transfer to a serving pitcher. ","[Chardonnay, Riesling, Gewrztraminer]" 34795,"Mashed Yukon Golds with Buttermilk 2 pounds Yukon Gold potatoes 3/4 cup buttermilk, at room temperature 3/4 cup low-fat milk (1%), at room temperature 3 tablespoons aged goat cheese, crumbled (optional) Instructions: Peel a thin strip around the center of each potato. Place the potatoes in boiling water to cover. Cook until very tender (time will vary according to size of potatoes). When potatoes are done, remove from water and holding each potato on each end with a towel, slip off skins. Mash with potato masher or potato ricer. Drain water from pot in which potatoes cooked, place pot over low heat and add mashed potatoes. While potatoes are heating and drying, combine the two milks in a saucepan over low heat. Warm for a minute or so. Add most of the combined milks to the mashed potatoes. Whip rapidly with a wire whisk. Add more milk if a thinner consistency is desired. Season to taste with salt and pepper. If using goat cheese, stir in gently with a fork. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34796,"Beef Stew with Red Wine, Mushrooms and Horseradish Cream 1/2 cup hot coffee or water 1 small handful dried porcini mushrooms
3 pounds beef chuck roast
Fine sea salt and freshly ground black pepper
Canola oil
2 cups red wine, such as merlot
1/2 cup Madeira wine
2 tablespoons butter
2 large onions, cut into large dice
2 cups diced celery
Two 3 1/2-ounce packages fresh shiitake mushrooms, stems removed, quartered
One 8-ounce package fresh cremini mushrooms, quartered
1 1/2 tablespoons sweet paprika
1/2 teaspoon smoked paprika
1 tablespoon dried thyme
1/4 teaspoon ground cloves
2 cups canned whole Roma tomatoes, hand crushed
2 to 3 bay leaves
3 cups low-sodium beef stock
Horseradish Cream, for serving, recipe follows 1/2 cup heavy cream, cold 1/4 cup freshly grated or prepared horseradish
1/4 cup sour cream Pinch salt
Pinch sugar
Pinch cayenne Dribble apple cider vinegar
Instructions: In a bowl, pour the hot coffee over the dried porcini mushrooms and leave to steep. When cool, drain, reserving the soaking liquid, and chop the mushrooms finely. Preheat the oven to 325 degrees F. Cut the beef into 2-inch cubes and toss with 1/2 teaspoon salt and some pepper. Heat a large wide-bottomed saucepan over medium-high heat and add a thin film of canola oil. Brown the beef in the oil in two or three batches, giving the meat some space. Add the browned meat to a bowl or baking dish as you go. Once all the beef is browned, pour off the excess grease, and add the red wine and Madeira to the pan. Cook until reduced by a third, about 3 minutes; then pour the wine over the meat. Set aside. Add the butter, onions and 1/2 teaspoon salt to the saucepan. Cook until the onions are soft and brown, about 20 minutes. Add the celery and the shiitake and cremini mushrooms. Season with salt and pepper, and cook, stirring, until the vegetables wilt, 10 minutes. Add the sweet paprika, smoked paprika, thyme, cloves and tomatoes, as well as the porcini mushrooms and their soaking liquid (leave any grit behind in the bowl). Cook, stirring, for 5 minutes. Add the bay leaves and beef stock, and the browned beef and all the juices from the bowl. Bring to a simmer. Cover the pan and transfer it to the oven. Bake for 1 hour; then lower the heat to 300 degrees and bake until the meat is very tender, about 2 hours longer. Serve in bowls, topped with dollops of Horseradish Cream. Whip the cream in a cold metal bowl until soft peaks form. Add the horseradish, sour cream, salt, sugar, cayenne and vinegar, and stir to combine. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 34797,"A Trio of Bruschetta 1 cup cooked white beans, if using canned, rinsed and drained 1 tablespoon balsamic vinegar 2 cloves garlic, finely chopped 1 tablespoon olive oil 1 tablespoon finely chopped fresh rosemary 1 cup black nicoise olives, pitted 1 tablespoon capers 3 cloves garlic 2 anchovy fillets 1 tablespoon fresh lemon juice 1/4 cup olive oil 2 tomatoes, finely diced 2 cloves garlic, finely chopped 1 tablespoon olive oil 2 tablespoons fresh basil chiffonade Salt and freshly ground pepper 16 slices French bread, sliced 1/2-inch thick Olive oil Instructions: For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes. For the tapenade: Combine all ingredients in a food processor and process until smooth. For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste. For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34798,"Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce 4 tomatillos, washed and halved 2 red onions, peeled and quartered 1/4 cup olive oil, plus 3/4 cup 4 cloves garlic, coarsely chopped 1 teaspoon chipotle puree 1/2 cup fresh lime juice 6 spinach leaves, blanched 2 tablespoons honey Salt and freshly ground pepper 2 cups Canola oil 12 (6-inch) blue corn tortillas Salt 1 stick unsalted butter 12 large eggs, lightly beaten Salt and pepper Instructions: Roasted Tomatillo Sauce: Preheat oven to 400 degrees F. Rub oil on tomatillos and onions with 1/4 cup olive oil and season with salt and pepper. Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes. Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth. With the motor running, slowly add the 3/4 cup olive oil and season with honey and salt and pepper. Keep warm in a bain marie. Fried Blue Corn Tortillas: Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy. Remove to a plate lined with paper towels and season lightly with salt. Soft scrambled eggs: Heat the butter over low heat in a large skillet. Add the eggs and season with salt and pepper to taste and cook slowly until soft curds form. Assemble: Sour Cream Fried Tortillas Soft Eggs White Cheddar Cheese Tomatillo Sauce Chopped Cilantro Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas. Place a fried tortilla on top of each dab of sour cream. Place some of the eggs and cheddar cheese on each tortilla and top with another tortilla, repeat and top with another tortilla. Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over. Garnish with chopped cilantro. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 34799,"Baked Fontina 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced 1/4 cup good olive oil 6 garlic cloves, thinly sliced 1 tablespoon minced fresh thyme leaves 1 teaspoon minced fresh rosemary leaves 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 crusty French baguette Instructions: Preheat the broiler and position the oven rack 5 inches from the heat. Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown. Serve the baked Fontina family-style?right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 34800,"Pastrami Hand Sammies 2 1/4 cups all-purpose flour 1 tablespoon sugar 2 teaspoons kosher salt 3/4 cup cold unsalted butter, diced 1/2 cup cold water 1 tablespoon white vinegar 1/2 pound lean pastrami, finely diced 1/2 pound sauerkraut, drained 1/4 pound Swiss cheese, shredded on the large holes of a box grater 6 tablespoons mustard (you can use any mustard you like) 1 teaspoon apple cider vinegar Pinch kosher salt 1 large egg, beaten Pinch kosher salt Canola oil, for frying Instructions: For the dough: Add the flour, sugar and salt to a food processor and pulse to combine. Add the butter and pulse until mealy. Combine the water and white vinegar in a liquid measuring cup; slowly drizzle into the flour mixture with the food processor running until the dough begins to become homogeneous\u2014do not overmix. Turn the dough out onto a clean surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes. For the filling: Add pastrami, sauerkraut, cheese, mustard, apple cider vinegar and salt to a large bowl and toss to combine. Set aside. For the assembly and frying: Divide the dough into 10 even pieces. Roll each piece into a round 5 inches in diameter and 1/4 inch thick. Keep the rounds covered with plastic wrap as you work with 1 round at a time. Whisk the egg, salt and 1 tablespoon water. Brush around the edge of a dough round and add about 2 tablespoons of filling to one side of the round, leaving 1/2 inch of the dough empty at the edge. Fold the round in half over the filling to create a half-moon shape, crimp the edges with a fork to seal then trim off any excess dough. Fit a Dutch oven or large pot with a deep-fry thermometer, fill halfway with oil and heat over medium-high heat until the oil reaches 350 degrees F. Using a spider or slotted spoon, gently add 1 or 2 pies at a time and fry, flipping once, until golden brown, 5 to 6 minutes. Transfer the pies to a wire rack to cool slightly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34801,"Wheely Good Pasta and Cheese 1/2 pound rotelle pasta 2 tablespoons butter, plus extra for ramekins 2 tablespoons all-purpose flour 2 cups milk 6 ounces Gruyere, shredded 1/4 cup bread crumbs 1 tablespoon coarsely ground black pepper 2 tablespoons grated Parmesan Special Equipment: 4 (8-ounce) ramekins Instructions: Preheat oven to 350 degrees F. In a large pot of salted boiling water cook the pasta until almost al dente, then drain and set aside. Butter 4 ramekins. In a saucepan over medium heat, melt the butter and then add flour stirring to combine. Cook until mixture begins to bubble, 2 to 3 minutes. Slowly whisk in milk and bring to a boil. Lower heat and stir until sauce thickens, about 2 to 3 minutes more. Remove from heat and add cheese. Stir until cheese melts completely. Season with salt, to taste, depending on saltiness of the cheese. Stir in cooked pasta, then pour into the ramekins. In a small bowl combine bread crumbs, pepper and Parmesan. Sprinkle each ramekin lightly with the bread crumb mixture and bake for 20 minutes or until bubbly and golden on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 34802,"Swiss Chard and Sweet Pea Manicotti (Winter) Butter, for greasing the pan 12 manicotti or cannelloni pasta shells 1 head (about 12 ounces) red or white Swiss chard 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1 (15-ounce) container whole milk ricotta cheese 3/4 cup frozen petite peas, thawed 1 cup shredded mozzarella (4 ounces) 3/4 cup grated Parmesan (2 ounces) 1/4 cup chopped fresh basil leaves 3/4 teaspoon kosher salt 1/4 teaspoons freshly ground black pepper 3/4 cup whole milk 1/2 cup heavy whipping cream 3 cups (6 ounces) fontina cheese, grated 2 tablespoons grated Parmesan 2 tablespoons chopped fresh basil leaves 1 1/2 cups (6 ounces) mozzarella, shredded Instructions: Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside. Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish. In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil. Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 34803,"Pork, Black Bean and Apricot Quesadilla 8 whole-wheat flour tortillas 4 cups grated Mexican blend cheese
One 15.5-ounce can black beans, drained and rinsed
1 cup cubed leftover pork tenderloin, such as Grilled Pork Tenderloin, recipe follows 1 cup leftover apricot salsa, such as Apricot-Serrano Salsa, recipe follows 4 scallions, thinly sliced
Sliced avocado, for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
1 tablespoon honey 1 tablespoon balsamic vinegar 1 teaspoon ancho cl powder 1 clove garlic, minced 1 1/2 pounds pork tenderloin Kosher salt and freshly ground black pepper 2 cups chopped (small cubes) fresh apricots (about 3 apricots) 1/2 cup fresh cilantro, finely chopped 1/4 cup fresh lime juice 1 serrano pepper, finely chopped 1/4 red onion, finely chopped Kosher salt and freshly ground black pepper Instructions: Heat a griddle over medium-high heat. To assemble the quesadillas: On each of 4 tortillas, layer some of the cheese and then one-quarter of the beans, pork, salsa and scallions. Finish with more of the cheese, then top with a remaining tortilla. Cook the quesadillas on the griddle until golden brown on each side. Serve immediately or keep in a warm oven until serving. Serve with sour cream, avocado and cilantro for topping. For the pork tenderloin: Mix the honey, balsamic vinegar, ancho cl and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours. For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate. Prepare a grill for medium-high heat. The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 34804,"Golden Caramel Cupcakes 1 (18.25-ounce) box golden butter cake mix (recommended: Duncan Hines) 1 stick unsalted butter, room temperature 2/3 cup milk 3 eggs 1/2 (13.4-ounce) can dulce de leche Gold dragees, for decorating 2 cups heavy cream, cold 1 1/2 (13.4-ounce) cans dulce de leche Instructions: Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with gold foil cupcake liners. In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside. Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely. Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 34805,"Skillet Potato Galette 1 tablespoon unsalted butter 2 cloves garlic, minced 1/4 cup heavy cream Pinch of nutmeg
Kosher salt 1 refrigerated pie crust (from a 14.1-ounce package)
4 medium Yukon potatoes (about 1 pound), thinly sliced on a mandoline
1 1/2 cups shredded aged white Cheddar cheese (about 5 ounces) 1 large egg, lightly beaten Fresh rosemary, for garnish Instructions: Preheat the oven to 425 degrees F. Melt the butter in a small skillet over medium heat. When the butter foams, add the garlic and saute until fragrant, about 30 seconds. Add the cream, nutmeg and a good pinch of salt. Bring to a boil and remove from the heat. Lay the pie crust in a 12-inch cast-iron skillet. Leaving about a 1-inch border of crust uncovered, shingle half the potatoes in circles to cover the crust. Sprinkle with a small pinch of salt and half the cheese. Repeat with the remaining potatoes. Gently fold the edge of the pie crust over the potatoes, pleating it to make a pattern. Brush the crust with the egg wash. Drizzle the cream mixture over the top and sprinkle with the remaining cheese. Cover and bake for 20 minutes. Uncover and continue to bake until the cheese is browned and bubbly and the crust is golden brown, about another 30 minutes. Let rest for 10 minutes and then slice and serve! Garnish with a pretty herb like Rosemary, FOR DRAMA. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 34806,"Oven Fried Chicken 3 tablespoons butter 1 chicken, cut into 8 pieces 1 cup flour 2 teaspoons cayenne pepper 2 teaspoons garlic salt 2 teaspoons oregano 2 eggs 1/2 cup dried bread crumbs Instructions: Preheat oven to 375 degrees. Melt butter in 9 by 13-inch baking dish. In shallow bowl combine flour, cayenne, garlic salt and oregano. In another shallow bowl beat eggs. Dip chicken into flour mixture, then dip chicken into egg. Roll chicken in bread crumbs. Place chicken in dish and turn to coat with butter. Bake for 30 to 35 minutes. Rotate after 15 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 34807,"Sweet Potato Souffle 3 pounds sweet potatoes, cubed 1 teaspoon salt 1 1/2 cups softened butter 6 large eggs 1/2 cup self-rising flour 3 cups sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Instructions: Preheat oven to 350 degrees F. Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan. Bake in the oven for 1 hour or until set and lightly browned. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 34808,"East Meets West Popcorn Shrimp Salad 1 (20-oz) package of SeaPak Popcorn Shrimp 1 (12-oz) package broccoli coleslaw mix 1 (11-oz) Mandarin orange segments, drained 1 (8-oz) can sliced water chestnuts, drained 1 tablespoon sesame seeds, toasted ? cup prepared sesame ginger salad dressing Instructions: Prepare the shrimp according to package directions and keep warm. Place slaw mix, oranges, water chestnuts and sesame seeds in a medium bowl. Pour dressing over mixture and toss to coat. Spoon slaw mixture on a serving platter and arrange shrimp on top of salad.\n\nFood Safety Statement: - Keep frozen until ready to prepare. - Due to differences in appliances, cooking times may vary and require adjustment. - Microwaving not recommended. - For food safety this product must be cooked to an internal temperature of 165°F - Caution - Product will be hot! ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 34809,"Mexican Stuffed Tomatoes 5 yellow vine-ripe tomatoes Salt and pepper 2 jarred pimentos, drained and chopped 1/4 red onion, chopped 1/2 small zucchini, 1/4-inch dice 1 jalapeno pepper, seeded and finely chopped 1/2 lemon, juiced 1/2 teaspoon dried oregano, crushed in palm of your hand 2 tablespoons, a handful, fresh cilantro or flat-leaf parsley leaves, your choice, chopped 2 tablespoons dried bread crumbs 2 tablespoons extra-virgin olive oil, 2 turns of the bowl Instructions: Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 34810,"Acorn Squash Tempura 1/4 cup low-sodium soy sauce 1/4 cup mirin 1 tablespoon dashi powder 1/2 teaspoon superfine sugar 2 cups flour, plus more as needed 2 tablespoons cornstarch Kosher salt 3 cups seltzer Vegetable oil, for frying 1 acorn squash, trimmed, halved, seeded and sliced crosswise into 1/8-inch-thick wedges Instructions: Make the sauce: Stir together 1 cup warm water, the soy sauce, mirin, dashi powder and superfine sugar. Set aside until ready to serve. Make the tempura: In a bowl, whisk the flour, cornstarch, 1 teaspoon salt and the seltzer to make a loose batter, adding up to 1/2 cup more flour as needed.
Fill a pot with 3 inches vegetable oil; bring to 350? F over medium heat. Working in batches, dip the squash wedges into the batter, allow the excess to drip off, then deep-fry until golden and crisp, 2 to 3 minutes. Transfer to paper towels to drain, then serve with the dipping sauce.
","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 34811,"Perciatelli with Bolognese Extra-virgin olive oil 4 ounces pancetta, minced 1/2 cup dried porcini, soaked, drained and chopped fine
4 cloves garlic, finely minced 1 medium onion, finely diced 1 large carrot, finely diced 1 celery stalk, finely diced 1 pound ground pork 1 pound ground skirt steak Salt and freshly ground black pepper
4 tablespoons tomato paste 2 cups red wine 2 cups chicken stock 1 cup milk 1 large can San Marzano crushed tomatoes (28 ounces) 2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks) 2 teaspoons minced fresh basil, plus torn leaves for garnish 2 teaspoons fresh thyme leaves, minced 2 pounds dry perciatelli pasta 1/2 cup ground Pecorino Romano cheese Instructions: In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porcini, garlic, onions, carrots and celery. They should cook slow and lightly brown, about 20 minutes.
In another large casserole over medium heat, brown the meat slowly in olive oil until it is a nice even brown color. This process should take around 30 minutes and the mixture should be stirred frequently so it will not stick. Salt and pepper liberally. Then add the tomato paste and saute for 5 minutes.
When finished, deglaze the pot with the vegetables by adding 1 cup of the red wine. Next, add the vegetables and pancetta to the pot with the meat. Then add the remaining red wine to deglaze the pot. Scrape all the bits and pieces that might accumulate and reduce by half, about 10 minutes. Then add the chicken stock, milk, crushed tomatoes and cheese rinds and simmer very gently for 2 hours.
Remove the cheese rinds and discard. Let the sauce sit and cool down before using; it's even better the next day! Finish the sauce with the basil and thyme.
Boil 2 gallons of salted water and add the perciatelli pasta. Cook until al dente. Drain all but a 1/2 cup of water off of the pasta and put the pasta directly into the pot of bolognese sauce. Simmer for 2 minutes to incorporate the sauce into the pasta, adding the reserved pasta water as necessary. Finish with the ground Pecorino Romano, torn basil and a drizzle of extra-virgin olive oil on top. Bon appetit! ","[Barolo, Barbaresco, Chianti, Dolcetto]" 34812,"Steamed Baby Spinach 10 ounces baby spinach 1 tablespoon water Instructions: Place spinach and water in a microwaveable bowl. Cover tightly and microwave until starting to wilt, about 30 seconds to 2 minutes depending on your microwave. ","[Chardonnay, Sauvignon Blanc, Riesling]" 34813,"Sweet Potato Layer Cake with Spiced Pecan Buttercream 2 1/2 cups pecan halves 1/3 cup packed dark brown sugar 2 tablespoons ground cinnamon 2 teaspoons ground nutmeg 5 tablespoons unsalted butter, melted 2 tablespoons dark rum 2 pounds sweet potatoes 4 large eggs 2 cups sugar 1 cup canola oil 2 cups cake flour 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 2 teaspoons pure vanilla extract 3 tablespoons rum 1 1/4 cups chopped Spiced Pecans 6 large egg yolks 3/4 cup sugar 1/2 cup light corn syrup 1 pound unsalted butter, room temperature 1 tablespoon vanilla extract 1/8 teaspoon salt 3/4 cup Spiced Pecans 1/2 cup chopped Spiced Pecans Instructions: Make Spiced Pecans: Preheat the oven to 350 degrees F. Place the pecans in a single layer on a baking sheet and toast them for 10 minutes, until fragrant. Meanwhile, combine the brown sugar, cinnamon, and nutmeg in a medium bowl, using your fingers to mix everything thoroughly. Stir in the melted butter to make a paste. Add the toasted pecans to the mixture and stir to coat, then spread them evenly on the baking sheet and return to the oven for 8 minutes. Remove from the oven, drizzle over the rum, and bake for 8 more minutes, stirring once. Remove from the oven, cool completely and leave the oven on. When cool, chop the pecans into medium-fine pieces, some larger than others, and set aside. Meanwhile, pierce the sweet potatoes with a fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel, and mash the sweet potatoes with a potato masher or fork. Lower oven temperature to 325 degrees F. Spray 2 (8-inch) round cake pans with nonstick baking spray and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together on medium speed until light and fluffy, 4 minutes. Add the canola oil; beat on medium until combined. Add the mashed sweet potatoes and mix until combined. Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and ginger and then mix the dry ingredients into the sweet potato mixture. Mix in vanilla and rum. Fold in 1 1/4 cups of the chopped Spiced Pecans by hand. Evenly distribute cake batter into the prepared pans, and transfer to the oven. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely. Make the buttercream while the cake is baking: Beat the egg yolks in the clean bowl of an electric mixer fitted with the paddle attachment on medium-high until very thick, about 5 minutes. Combine the sugar with the syrup in a small saucepan, and set over medium-high heat, stirring constantly until the mixture comes to a full boil. Immediately scrape the mixture into a heatproof 1-cup glass measure. With the mixer on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds. Repeat until all of the syrup has been added. Beat until the bowl has cooled to room temperature. On medium speed, add the butter, 2 tablespoons at a time, beating well after each addition. The frosting will begin to come together after all of the butter has been incorporated (it will look curdled first, but be patient and it will come together beautifully!). Scrape the bowl and beat in the vanilla and salt. Mix in 3/4 cup chopped Spiced Pecans. Cut each cooled cake layer in half horizontally, creating 4 layers. Set 1 layer, cut side up, on a cake round or cake plate and spread a thin layer of frosting on the surface. Stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining Spiced Pecans decoratively on top of cake. Chill for 1 hour or serve immediately if you can't wait! A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34814,"Very Basic Bread 1 pound bread flour, plus extra for shaping 1 teaspoon instant rapid rise yeast 2 teaspoons honey 10 ounces bottled or filtered water 2 teaspoons kosher salt 2 quarts hot water Vegetable oil, for greasing the rising container 2 tablespoons cornmeal 1/3 cup water 1 tablespoon cornstarch Instructions: Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours. Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it. While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven. Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours. Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes. Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it. Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F. Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34815,"Plum Sauce 1/2 cup canned crushed pineapple, drained 1/4 cup pineapple juice 1/3 cup mashed, seeded Chinese salted plums 1/4 cup brown sugar, lightly packed 3 tablespoons cider vinegar 3 tablespoons apricot preserves 1 teaspoon finely chopped garlic 1 teaspoon crushed red cl peppers Instructions: In a blender or food processor, combine pineapple, juice, salted plums, brown sugar, vinegar, preserves, and garlic and process until smooth. Transfer to a small saucepan, and add the crushed red cl peppers. Bring mixture to a boil, reduce the heat, and simmer for 5 minutes, stirring constantly. Remove from heat and use as a dipping sauce for Egg Rolls. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 34816,"Three-Cheese Calzones 4 1/2 cups bread flour, plus more for dusting 1 1/2 tablespoon honey 1 tablespoon kosher salt 2 teaspoons dry yeast or 5 teaspoons fresh yeast 3 tablespoons olive oil, plus more for drizzling Extra-virgin olive oil, for brushing 2 cups whole-milk ricotta cheese 1 cup fresh mozzarella, torn into small pieces 1/2 cup freshly grated pecorino 2 tablespoons finely sliced fresh basil 2 tablespoons finely sliced fresh chives 2 tablespoons finely chopped fresh parsley Kosher salt and freshly ground black pepper Halved cherry tomatoes, smashed green olives or any other fillings you'd like to add Instructions: Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.) For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months. When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling. For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper. To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes. Remove from the grill and let sit for a few minutes before digging in! (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 34817,"Coconut-Chia Pudding-in-a-Jar One 13.5-ounce can light coconut milk 3 tablespoons chia seeds 3 tablespoons pure maple syrup 1/2 cup fresh pineapple chunks 2 medium kiwis, peeled and sliced 1/4 cup raspberries 2 tablespoons roasted almonds, chopped Instructions: Special equipment: four 8-ounce glass jars with lids Stir together the coconut milk, chia seeds and maple syrup in a medium bowl. Divide the mixture evenly among four 8-ounce glass jars. Screw on the lids, and refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding. Arrange the pineapples, kiwis, raspberries and almonds in separate layers on top of the pudding. Cover with the lid, and keep refrigerated for up to 1 day. ","[Viognier, Riesling, Gewrztraminer, Moscato]" 34818,"Pea and Pesto Soup 3 cups water 3 cups frozen peas 2 scallions 1 teaspoon Maldon salt or kosher salt 1/2 teaspoon lime juice 4 tablespoons (1/4 cup) fresh pesto (not jarred) Instructions: The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil. Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes. Discard the scallions and blitz the peas and their liquid with the pesto in a blender.* Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34819,"Espresso Chocolate Chip Biscotti 2 cups all-purpose flour 2/3 cup granulated sugar 1/4 cup turbinado sugar, plus extra for sprinkling 1 1/2 tablespoons espresso powder 1 teaspoon baking soda 1/2 teaspoon anise seed, lightly crushed 1/2 teaspoon salt 1 cup mini dark chocolate chunks (4 1/2 ounces) 3 large eggs, lightly beaten Instructions: Position a rack in the top third of the oven and preheat the oven to 350 degrees F. Mix together the flour, sugars, espresso powder, baking soda, anise seed, salt and chocolate chunks in a large bowl. Add the beaten eggs and stir with a wooden spoon until the dough starts to come together (it will be fairly dry before you knead it). Transfer the dough to a lightly floured surface. Knead the dough, squeezing it and pressing it against the surface, until you can form it into a ball, 15 to 20 times. Shape the dough into a flat log about 16 inches long and 2 inches wide. Cut the log in half crosswise. Brush the tops with a little bit of water and sprinkle the top and sides with some turbinado sugar. Place the logs side by side on a parchment-lined baking sheet and bake until golden, 30 to 35 minutes. Remove from the oven and cool for 10 minutes. Reduce the oven temperature to 325 degrees F. Transfer the logs to a cutting board and cut diagonally with a serrated knife into 1/2-inch slices. Place the cookies cut-side up on a baking sheet and bake until golden, about 10 minutes. Turn the cookies over and bake until golden on the other side, 8 to 10 more minutes. Transfer to a wire rack to cool. The centers will be slightly soft at first, but will crisp up as they cool. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 34820,"Quick Apple Crisp 6 McIntosh apples, peeled and diced into 1/2-inch pieces 1/2 lemon, juiced 1 teaspoon ground cinnamon 1/2 teaspoon ground or freshly grated nutmeg 2 tablespoons granulated sugar 1/2 cup flour or fine graham cracker crumbs 1/2 cup brown sugar 1/2 stick butter 1 pint vanilla ice cream Instructions: Preheat oven to 400 degrees F. In a 9 by 12 baking dish, combine apples, lemon juice, cinnamon, nutmeg and sugar. In a small bowl, mix flour or graham cracker crumbs, brown sugar and butter together using the tines of a fork and your fingers, working until even, small crumbles form. Sprinkle topping evenly over apples and bake 15 to 20 minutes until apples are just tender and topping is golden brown. Top dishes of apple crisp with small scoops of vanilla ice cream. YUM! ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 34821,"Grilled Artichoke Sub 1 head garlic 1 teaspoon olive oil Kosher salt and freshly ground black pepper 1 to 1 1/2 cups whole milk ricotta cheese 1 to 2 tablespoons chopped fresh basil 2 tablespoons grated romano 1 lemon Zest Three 10-ounce jars oil-packed artichoke hearts, drained 1 large French baguette 4 to 6 vibrant leafs of red leaf lettuce 1 cuppine nuts, toasted with salt and a pinch of red pepper flakes Instructions: Preheat the oven to 350 degrees F. Lop off stem end of the head of garlic. Pour the olive oil over the exposed cloves, sprinkle with salt and pepper and wrap loosely in foil. Bake until soft and slightly caramelized, about 20 minutes. Let cool, squeeze out the garlic cloves and set aside. Once cool, using your knife, chop into a paste. Mix together the roasted garlic, ricotta, basil, romano and lemon zest. Season with salt and pepper. Heat a grill pan over medium-high heat. Gently add the artichokes to the grill pan and grill until properly charred, 4 to 5 minutes a side, then set aside. Meanwhile, lightly toast the baguette, about 5 minutes. For the sandwich build: Split the toasted baguette in half and schmear each half with the ricotta spread. Then pile on the grilled artichokes. Next, add the toasted pine nuts and finally the red leaf lettuce. Cut to serve your family and friends and enjoy with a side of Tony Bennett perhaps.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 34822,"Layered Guacamole Ranch Party Dip 1 can (15.5 oz.) reduced sodium black beans, rinsed and drained 10 Tbsp. Wish-Bone? Guacamole Ranch Dressing, divided 1 cup whole kernel corn 1 large tomato, finely chopped 1/2 cup sliced pitted ripe olives, drained (optional) 2 Tbsp. finely chopped pickled jalapeno Instructions:

1. Mash beans with 2 tablespoons Wish-Bone® Guacamole Ranch Dressing in small bowl.
2. Evenly layer bean mixture, corn, tomato and olives in 2-quart glass bowl. Drizzle with remaining 1/2 cup Dressing, then sprinkle with jalapeno. Serve, if desired, with tortilla chips or your favorite party dippers ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 34823,"Candy Tree Colored swirly lollipops Dots candies Candy necklaces and bracelets Instructions: Decorate beaded tree form with candy and ribbons. ","[Sweet White Wine, Moscato, Prosecco]" 34824,"Steamed Mussels 2 tablespoons minced garlic 2 tablespoons minced leeks 2 tablespoons thinly sliced red onion
   Oil, for sweating the vegetables 1 pound cleaned mussels
   1 cup white wine
   3 tablespoons butter, cubed
   1 tablespoon chopped thyme
   Salt and pepper Crusty bread, for serving Instructions: Lightly sweat the garlic, leeks and onion with the oil in a large pot over medium-high heat. Add the mussels to the pot and toss them with the vegetables, allowing the mussels to absorb the flavor of the garlic, leeks and onion. Deglaze the pot with the wine. Add the butter, thyme and salt and pepper to taste. Cook until the wine cooks off and the mussels open, about 3 minutes. Serve immediately with crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34825,"Charred Rapini with Anchovies and Fresno Chiles Kosher salt Granulated sugar, for sprinkling
   4 heads rapini, stems trimmed
   10 anchovy fillets, roughly chopped
   1 cup finishing olive oil
   6 tablespoons red wine vinegar
   1/4 cup picked fresh basil leaves, roughly chopped
   1/4 cup picked fresh Italian parsley, roughly chopped
   4 tablespoons chopped cured black olives
   1 Fresno cl, stemmed and finely chopped
   1/4 cup cooking olive oil
   2 tablespoons chopped garlic
   Instructions: Bring a large pot of equal parts salted and sugared water to a boil. Once at a boil, add the rapini and blanch until bright green but still firm, 3 to 5 minutes. Add to an ice bath until cool, then allow to thoroughly dry on a kitchen towel-lined sheet tray. Mix together the anchovies, finishing olive oil, red wine vinegar, basil, parsley, black olives and Fresno in a small bowl. Set aside. Heat a 12-inch cast-iron skillet over medium-high heat and add the cooking olive oil. Once the oil is heated, add the rapini, in batches if needed, and allow to slightly char, about 3 minutes. Add the chopped garlic and stir to combine, allowing the garlic to soften and bloom, about 1 minute. Transfer to a platter. Drizzle with the anchovy vinaigrette. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 34826,"Sun-Dried Tomato and Goat Cheese Skewers 1 (8-ounce) log fresh goat cheese, chilled 1 cup pistachio nuts, finely chopped 20 sun-dried tomatoes packed in oil 1/2 bunch fresh basil leaves Instructions: Special equipment: 20 small skewers or cocktail toothpicks Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper. Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls. Drain the oil from the tomatoes and put onto a plate lined with a paper towel. Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 34827,"Lemon Pudding 4 tablespoons butter 1 1/2 cups sugar 4 large eggs, separated 1 1/4 cups milk Pinch salt 1/3 cup flour Grated zest of 1 lemon 1/2 cup lemon juice Instructions: Preheat oven to 350 degrees. Lightly butter a 2 quart shallow dish such an 9 inch square baking pan and set aside. Beat the butter until soft then gradually add the sugar, beating until well blended. Beat in the yolks one at a time, then add the milk, salt, flour, lemon zest and juice and beat to mix thoroughly. (Don't worry if the mixture looks curdled). Beat the egg whites with a pinch of salt until they form soft peaks. Then lighten the lemon egg mixture with 1/4 of the beaten egg whites, then fold the remaining egg whites into this lightened batter. Turn this mixture into the prepared baking pan and set it in a larger baking pan. Pour in enough boiling water to come half way up the sides of the baking dish with the pudding and bake for 50 minutes to an hour. The custard will separate into a soft custardlike mixture on the bottom and a cakier spongy like texture on the top. (If the top begins to brown after 35 minutes of baking loosely cover the top with buttered foil.) Serve warm or chilled with or without whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34828,"Break-Apart Christmas Tree Candy Bark 2 cups white candy melting wafers 1 cup green candy melting wafers 3 tablespoons candy-coated chocolates, such as M&M\u2019s, including at least 5 yellow ones Gold sugar pearl sprinkles 10 mini gingerbread men cookies or gingersnaps 5 mini yogurt-covered pretzels 2 tablespoons roughly chopped candied ginger Assorted holiday sprinkles Instructions: Preheat the oven to 250 degrees F and line a baking sheet with a silicone baking mat or parchment. With a short side of the prepared baking sheet facing you, arrange the white candy melting wafers on the prepared sheet tray in a 9-by-10-inch rectangle, leaving an empty 5 1/2-by-7-by-7-inch triangle in the center (vertically; this will be the Christmas tree). Fill the triangle with the green candy melting wafers. Place in the oven until the candy melting wafers are glossy and begin to melt, 3 to 4 minutes. Immediately use a small offset spatula to smooth and spread the white candy melting wafers. Use a clean small offset spatula to spread and smooth the green melting wafers. Go back over the triangle in small downward textured strokes to create the appearance of branches on a Christmas tree. Arrange the candy-coated chocolates in a decorative pattern across the tree to create a string of lights. Arrange the 5 yellow chocolates at the top of the tree in the shape of a star, setting each chocolate on its edge. Decorate the remaining space on the tree with gold sugar pearl sprinkles If using gingersnap cookies, break them into bite-size pieces. Decorate the white space around the tree with the whole gingerbread men or gingersnap cookie pieces, yogurt-covered pretzels, candied ginger and holiday sprinkles, leaving just a little white space in between. Let the bark sit at room temperature until fully set, about 45 minutes. To serve, break the bark into bite-size pieces. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 34829,"Flatbread With Bacon and Scallion Pesto 4 thick strips bacon, thinly sliced 1 large white onion, thinly sliced Pinch of sugar Kosher salt and freshly ground white pepper 6 scallions, thinly sliced 1 teaspoon capers 1/2 cup fresh parsley Grated zest of 1/2 lemon 1/4 cup extra-virgin olive oil 1/3 cup creme fraiche or sour cream 1 pound frozen pizza dough, thawed All-purpose flour, for dusting Instructions: Preheat the oven to 450 degrees. Cook the bacon in a large skillet over medium heat, stirring from time to time, until browned and crispy. Transfer to paper towels to drain; keep warm. Add the onion slices to the drippings in the skillet; sprinkle with the sugar and season with salt and pepper. Cook until light brown and tender, 5 to 7 minutes. Taste for seasoning. Combine the scallions, capers and parsley in a food processor. Add salt and pepper to taste and half of the lemon zest; pulse gently to chop and blend. Turn the processor on and add the olive oil through the top in a steady stream. Transfer the scallion pesto to a bowl; set aside. In a small bowl, whisk the creme fraiche and the remaining lemon zest until smooth. Season with salt and pepper; set aside. Roll the pizza dough into an 8-by-14-inch rectangle on a lightly floured surface. Roll the dough around the rolling pin and unroll it onto a baking sheet lined with parchment paper. Place in the center of the oven and bake for 10 to 12 minutes, or until golden brown. Spread the creme fraeche mixture on the crust. Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon. Slice into pieces and drizzle with scallion pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 34830,"Chicken and Sweet Potato Soup 3 tablespoons unsalted butter 1 medium onion, diced (about 1 1/2 cups) 3 cloves garlic, minced 1 bay leaf 1 pound sweet potatoes, peeled, cut into 1/2-inch cubes (about 2 1/2 cups) 1/4 cup all-purpose flour 4 cups low-sodium chicken broth Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 medium boneless chicken breasts, (about 12 ounces), cut into 1-inch pieces 2 tablespoons chopped cilantro Sour cream or Mexican crema, for serving Chipotle hot sauce, for serving Instructions:

1. Melt the butter over medium-high heat in a large soup pot. Add the onions, garlic, and bay leaf, cook stirring occasionally until the onions are slightly soft, about 3 minutes. Add the sweet potatoes and cook until soft around the edges, another 2 minutes. Scatter the flour over the vegetables and stir until the flour is absorbed into the mixture, 1 minute.
2. Add the broth to the pot, whisking until smooth. Bring the soup to a boil over high heat and season with 2 teaspoons salt and some pepper. Once the soup boils, reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 10 minutes.
3. Season the chicken with salt and pepper, stir into the soup and cook until just cooked through, about 4 minutes. Add the cilantro and divide the soup into 4 serving bowls. Top each soup with sour cream and chipotle hot sauce as desired. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34831,"Slammin' Slimmed-Down Strawberry Daiquiri 1 (2-serving packet) sugar-free strawberry powdered drink mix (about 1 teaspoon) 1 1/2 ounces white rum 1/2 ounce lime juice 3 frozen unsweetened strawberries, slightly thawed 1 cup crushed ice (about 5 to 8 ice cubes) Fresh strawberries, for serving, optional Fat-free whipped topping, optional Instructions: Combine the drink mix with 4 ounces cold water in a glass. Stir to dissolve. Transfer to a blender. Add the rum, lime juice, strawberries, and ice to the blender, and blend at high speed until slushy and uniform. Pour into a glass and add a straw. Garnish with strawberries and top with whipped topping, if using. Slurp that baby up! ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 34832,"Mango Margaritas 1 banana, peeled, sliced 1 (10-ounce) mango, peeled, pitted, sliced 1/3 cup tequila 2 tablespoons triple sec 2 tablespoons fresh lime juice 1 cup ice cubes Instructions: Combine all ingredients in blender and blend until smooth and frothy. Pour into chilled glasses and serve immediately. ","[Margarita, Sauvignon Blanc, Moscato]" 34833,"Meatballs & Lutefisk 2 tablespoons (28 grams) unsalted butter 1 medium yellow onion (300 grams), finely chopped
   2 teaspoons chopped fresh sage, about 4 leaves
   2 ounces(56 grams) crustless white country bread, cubed (about 1 1/2 cups cubes)
   1/3 cup (113 grams) whole milk
   12 ounces (340 grams) 80/20 ground beef
   12 ounces (340 grams) ground pork
   2 tablespoons chopped fresh Italian parsley
   1 teaspoon kosher salt
   1/2 teaspoon ground allspice
   1/2 teaspoon ground ginger
   1/4 teaspoon freshly grated nutmeg
   1 large egg, beaten
   3 tablespoons (42 grams) unsalted butter, plus 1 tablespoon 2 teaspoons chopped fresh sage, about 4 leaves
   1/4 cup (34 grams) all-purpose flour
   3 cups (710 grams) low-sodium beef stock
   2 teaspoons Worcestershire sauce
   Kosher salt and freshly ground black pepper, to taste
   1/4 cup (61grams) full fat sour cream
   2 tablespoons chopped fresh Italian parsley
   Lutefisk (See recipe below) Mashed Potatoes, for serving (optional)
   Lefse, for serving (optional)
   1 tablespoon neutral oil 1 store-bought package (1.75 pounds) of frozen, skinless lutefisk, thawed
   Kosher salt
   Freshly ground black pepper
   1 cup melted, unsalted butter, for serving
   Instructions: For the meatballs: Melt the butter in a large nonstick skillet over medium low heat. Add the onions and sage and cook, stirring occasionally, until deep golden, 15 to 18 minutes. Remove to a small bowl to cool. Wipe the skillet clean with a paper towel, no need to wash. While the onions cool, add the bread cubes to a large bowl. Drizzle the milk over and toss to saturate it. Let sit until the bread is softened, about 5 minutes. Squeeze the bread through your fingers to make a paste. Add the beef, pork, parsley, salt, allspice, ginger, nutmeg, egg, and cooled onions. Mix well with your hands. Roll into meatballs about 1 1/2 inches in diameter (or use a small ice cream scoop - about 2 tablespoons in volume) and rest on a baking sheet or large plate. You should get about 20 to 22 meatballs. For the sauce: Melt 3 tablespoons of butter in the over medium heat. When the butter is melted, brown the meatballs all over, in batches, removing them to the plate or baking sheet as they brown, about 4 minutes per batch. (Don\u2019t worry if they aren\u2019t cooked through at this point, they\u2019ll cook more in the sauce.) Once all the meatballs are out of the pan, add the remaining 1 tablespoon of butter and melt. Add the sage and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Cook to lightly toast the flour, 1 to 2 minutes. Whisk in the beef stock and Worcestershire sauce until smooth. Adjust the heat so the sauce is simmering and season with salt and pepper to taste. Add the meatballs and simmer, stirring occasionally, until the sauce has thickened and the meatballs are cooked through, 8 to 10 minutes. Turn off the heat. Scoot a few of the meatballs to the side to make a space in the pan and whisk in the sour cream until smooth. Sprinkle with the parsley and serve over mashed potatoes if desired and the lutefisk on the side. Lefse (optional) too, of course. Preheat oven to 375 degrees F. Grease a baking dish with 1 tablespoon of oil. Set aside. Rinse the thawed fish well with cold water and pat dry. Place in the prepared baking dish, cover with foil and bake for 30 minutes or until the fish flakes when pierced with a fork. (The internal temperature should be at 140 degrees F.) Remove the lutefisk from the oven. Season with salt and pepper. Serve with hot melted butter on the side for dressing. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 34834,"Endive Tri-Colore Salad 1 large bunch arugula 2 to 3 large heads Belgian endive 1 large head radicchio 1/2 cup extra-virgin olive oil 1 to 2 lemons, juiced 1/2 teaspoon salt 15 to 20 grinds freshly ground black pepper Instructions: Tear off the large tough stems from the bottom of the arugula. Wash and dry the arugula leaves. Cut the leaves into 1/2-inch shreds. Put the shredded arugula in a large bowl.
   Pull off 20 or so of the largest, nicest outer leaves from the endive. They are going to be your endive cups. Arrange them around the center of a large platter (or 2 smaller plates), leaving space in the center. Cut the remaining endive crosswise into 1/4-inch shreds, starting at the pointy top and stopping when you get to the bitter core. Put the shredded endive in the bowl with the arugula.
   Peel any outer wilted leaves from the radicchio and cut the head in half. Cut out the core and then cut the radicchio into 1/4-inch shreds. Add to the bowl with the arugula and the endive. (You can make the endive cups and prepare the greens up to a couple hours in advance. Cover them with damp paper towels and keep them in the refrigerator until you're ready to dress the salad.)
   To make the dressing: place all the dressing ingredients in a sealable container and shake until totally blended.
   Just before serving, toss the salad with most of the dressing. Fill the endive cups with salad and splatter with the remaining dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34835,"Tuna Waldorf Salad 1 pouch or 1 can (5 oz.) tuna 1 Tbsp. lemon juice 2 Tbsp. raisins 1/4 cup plain yogurt 1/8 tsp. ground cinnamon 1 apple, large size, cored and chopped 1/2 cup chopped celery 2 Tbsp. walnuts or pecans, chopped 2 Tbsp. milk Sugar, to taste Instructions: In a large bowl, toss together apples and lemon juice. Add clery, raisins, walnuts and tuna; toss gently. In a medium bowl, combine mayonnaise, milk and cinnamon; blend well. (For a sweeter dressing add sugar.) Pour dressing over apple-tuna mixture; toss gently to coat.; ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 34836,"Korean Shrimp Cocktail 1 cup kimchi, such as Mother in Law's (vegan) 1/2 cup mayonnaise 3 tablespoons ketchup 1 teaspoon grated ginger 1/4 teaspoon kosher salt 2 pounds cooked and peeled large shrimp Instructions: Pulse the kimchi in a food processor to roughly chop. Add the mayonnaise, ketchup, ginger and salt; pulse to combine. Store in the refrigerator for at least 1 hour or until ready to use. Serve with peeled shrimp for dipping. ","[Chardonnay, Riesling, Gewrztraminer]" 34837,"Peppermint Pinwheels 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup unsalted butter, softened 1 cup sugar 1 egg 1/2 teaspoon vanilla extract 1 teaspoon peppermint extract 1 teaspoon red food coloring Powdered sugar, for rolling out dough Instructions: Sift together the flour, salt and baking powder and set aside. Cream butter and sugar together in another large bowl. Add egg and beat until incorporated. Add the vanilla and peppermint extract. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add food coloring, beating until fully combined. In waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring. Refrigerate for 2 hours. Tear out 1 sheet of waxed or parchment paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking. Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. Place the dough back in the refrigerator and let chill for 2 hours. Preheat oven to 375 degrees F. Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Place lollipop stick about 1-inch through the flat side of the dough. Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Special equipment: 24 lollipop sticks . ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 34838,"Blackberry and Herb Filet Mignon 4 (8-ounce) filet mignon medallions 1 (1.06-ounce) packet herb marinade mix (recommended: McCormick Grill Mates) 1 tablespoon herbs de Provence 1/3 cup cognac 3 tablespoons black and raspberry vinegar 3 tablespoons olive oil 1 cup frozen blackberries, thawed 2 tablespoons butter Fresh blackberries, for garnish Instructions: In large zip-top bag, combine all ingredients, except butter and fresh blackberries. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator 6 to 8 hours. Remove filets from refrigerator 30 minutes before cooking. Melt butter in heavy-bottomed, or cast iron, skillet over medium-high heat. Remove steaks from marinade and sear for 3 to 5 minutes per side. Serve hot, topped with pan juices and fresh blackberry garnish. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 34839,"Pink Lemonade Tart Nonstick cooking spray, for the tart pan 2 cups all-purpose flour (see Cook's note)
1 stick (8 tablespoons) cold unsalted butter, diced
1/2 cup confectioners' sugar
1 large egg
1/2 cup lemon juice (about 4 lemons) 1/2 cup granulated sugar
1 tablespoon milk
3 large eggs plus 2 yolks
1 stick (8 tablespoons) cold unsalted butter, diced
8 ounces strawberries, hulled 3 tablespoons granulated sugar
1 teaspoon lemon juice
1/2 cup granulated sugar Pinch cream of tartar
4 large egg whites, at room temperature 1/2 teaspoon pure vanilla extract
Lemon zest strips, for garnish Instructions: For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch tart pan with cooking spray. Add the flour, butter and confectioners' sugar to a food processor and pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and pulse until the dough comes together.
Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack while you make the filling.
For the lemon curd: Meanwhile, whisk the lemon juice, granulated sugar, milk, whole eggs and yolks in a medium saucepan over medium heat until well combined. Add the butter and cook, stirring continuously, until the mixture thickens and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form; set aside.
For the strawberry puree. Blend the strawberries in a blender until fully pureed. Strain the puree through a fine-mesh strainer into a small saucepan to remove the seeds. Add the granulated sugar and lemon juice, bring to simmer and simmer, stirring often, until the puree is syrupy and yields about 1/4 cup, about 15 minutes. Let cool slightly.
Add the strawberry puree to the lemon curd and mix until fully combined. Pour into the cooled crust and smooth with a spatula. Bake until the curd is set, 15 to 20 minutes. Let cool slightly on a rack, about 30 minutes, then refrigerate, uncovered, until completely cool, about 2 hours.
For the meringue: Fit a metal bowl over a pot with about an inch of simmering water (make sure the bowl does not touch the water). Put the granulated sugar, cream of tartar and egg whites into the bowl and hand whisk until the sugar is fully dissolved and the whites are warm to the touch, 3 to 3 1/2 minutes. Test the mixture by rubbing it between your fingers to make sure it's not grainy. Transfer to a stand mixer with a whisk attachment, add the vanilla extract and whip, starting on a low speed and gradually increasing to high, until the mixture forms stiff, glossy peaks, about 4 minutes. Transfer the meringue to 2 piping bags fitted with different-size star tips. Pipe the meringue in a decorative pattern on top of the tart, leaving some of the pink filling showing.
To serve: position an oven rack in the top position and preheat the oven to broil. Broil the tart until the meringue is toasted, 30 seconds to 1 minute. Garnish with curled strips of lemon zest.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34840,"Air Fryer Fish Sticks Nonstick cooking spray, for the fryer basket One 1-pound piece fresh cod, skin removed Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 2 large eggs 3/4 cup seasoned breadcrumbs 1/4 cup freshly grated Pecorino Romano 1 teaspoon seafood seasoning, such as Old Bay Lemon wedges, for serving Tartar sauce, for serving Instructions: Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Cut the cod into strips, about 3 inches long, 1/2 inch wide and 1/2 inch thick. Pat dry between a couple paper towels, then season with a pinch of salt and a few grinds of pepper. Whisk the flour with 1/2 teaspoon salt and a few grinds of pepper in a shallow bowl. Whisk the eggs with a pinch of salt in a second shallow bowl. Whisk the breadcrumbs, Pecorino Romano and seafood seasoning in a third shallow bowl until combined. Dip a piece of fish in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the breadcrumb mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the fish are coated.
Preheat the air fryer to 400 degrees F. Working in batches, place some of the fish sticks in the fryer basket in a single layer, then spray lightly with more nonstick cooking spray. Cook until the fish sticks are golden brown and opaque throughout, flipping halfway through, 3 to 4 minutes a side. Serve with lemon wedges and tartar sauce, for dipping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 34841,"Cacio e Pepe with Pancetta and Arugula Kosher salt 1 pound creste di gallo pasta (cockscomb-shaped) or other short pasta 2 tablespoons extra-virgin olive oil 1/3 pound pancetta, diced 1 1/2 teaspoons coarsely ground black pepper 2 cups freshly grated parmigiano-reggiano, plus more (optional) for serving 1 cup freshly grated pecorino cheese 2 tablespoons (1/4 stick) unsalted butter, at room temperature 3 cups packed baby arugula, roughly chopped Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook 2 minutes less than the package directions, about 8 minutes. Drain well, reserving 1 1/2 cups of the pasta cooking water. Meanwhile, heat a large straight-sided skillet over medium heat. Add the olive oil and pancetta. Cook, stirring often with a wooden spoon, until the pancetta is crisp, about 10 minutes. Add the pepper and toast it, stirring often, for about a minute, or until fragrant. Add 1/2 cup of the reserved pasta water and scrape up any bits that are sticking to the bottom of the skillet. Add the pasta and sprinkle with the parmigiano-reggiano. Add another 1/2 cup of the reserved pasta water and stir to coat all of the pasta in the cheese. Add the pecorino and butter and stir to combine, creating a light, creamy cheese sauce. Add the arugula and cook until wilted. Add additional reserved pasta water as needed to maintain the light sauce consistency. Serve with more grated parmigiano-reggiano, if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 34842,"Roasted Squash Vegetable Medley 1 medium zucchini, cut into chunks 1 medium yellow squash, cut into chunks 1 medium onion, halved then cut into chunks 1/2 pound button mushrooms, quartered or halved 2 tablespoons olive oil or vegetable oil 1 teaspoon poultry seasoning 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil. Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34843,"Ham, Swiss and Apple Wraps 1/2 red onion, thinly sliced 1/3 cup low-fat plain yogurt 2 tablespoons chopped fresh dill or parsley 2 tablespoons honey mustard Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 1 1/2 tablespoons extra-virgin olive oil 4 ounces sliced lean ham (preferably low-sodium), torn into bite-size pieces 3 ounces sliced Swiss cheese, cut into strips 1 romaine lettuce heart, torn into bite-size pieces 1 apple, thinly sliced 4 whole-wheat wraps or tortillas 3 cups strawberries, halved Instructions: Soak the red onion in a bowl of ice water, 10 minutes. Drain the onion and squeeze dry.
Whisk the yogurt, dill, honey mustard, and salt and pepper to taste in a large bowl. Slowly drizzle in the olive oil and 1 tablespoon water, whisking until combined. Add the onion, ham, cheese, lettuce and apple and toss to coat. Pile the ham mixture in the middle of each wrap. Fold in the sides, then roll up the wraps. Cut in half and serve with the strawberries.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34844,"Double Ginger Cookies 2 1/4 cups all-purpose flour 1 packed cup dark brown sugar
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon fine salt
1/2 cup coarsely chopped candied ginger (about 2 1/2 ounces) 1/4 cup raisins
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1/3 cup molasses
1 egg, at room temperature
Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon baking mats. In a medium bowl, mix together the flour, sugar, ginger, baking soda, allspice, cinnamon and salt. Stir in the candied ginger and raisins. Set aside. In a large bowl, beat together the melted butter, molasses and egg. Gradually stir the flour mixture into the molasses mixture. Drop a heaped tablespoon of dough per cookie onto the prepared baking sheets, placing each about 1 inch apart. Bake for 7 to 9 minutes. Allow the cookies to cool on the baking sheet for 10 minutes until they have set. Transfer to a wire rack and cool completely. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 34845,"Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette 6 tablespoons roasted red bell peppers, minced 2 tablespoons white balsamic vinegar 1 tablespoon rice vinegar, natural 1/2 tablespoon minced garlic Salt and freshly ground black pepper 1/2 pound arugula 1/4 cup shaved pecorino romano 1/4 cup shaved Parmesan 1/4 pound (21/25) shrimp, shelled and deveined 1 tablespoon olive oil 1/2 teaspoon minced garlic Instructions: For dressing: Puree red bell pepper, add vinegars and garlic. Add olive oil. Add salt and pepper, to taste, but keep in mind that arugula is peppery, so light on the pepper. For Shrimp: Toss the shrimp with olive oil and minced garlic. Sear in a hot pan, until just cooked. Set aside. Assembly: Place arugula on serving plate, drizzle with a little dressing, add shrimp, and top with pecorino romano and Parmesan. Drizzle with just a bit more dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34846,"Greek Citrus Honey Cake 2 cups cake flour 1/2 tsp. baking soda 2 tsp. ground cinnamon 2/3 cup STAR Extra Light Olive Oil 3/4 cup orange honey juice and grated peel of 1 orange juice and grated peel of 1 lemon 2 tsp. powdered sugar Instructions: Preheat oven to 350 degrees F. Sift dry ingredients together. In medium bowl, beat olive oil, gradually adding honey. Alternately fold in dry ingredients and juices, using about a fourth each time. Pour into oiled and floured 9-inch round cake pan. Bake about 30 minutes or until cake tests done. Cool completely on rack before removing from pan. Dust with sugar. Serve with fresh fruit if desired. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 34847,"Grilled Salmon Caesar Salad 1 pound salmon fillet (preferably wild), skin removed 1/4 cup mayonnaise 1 tablespoon seafood seasoning, such as Old Bay 3 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 2 cloves garlic Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 12 1/2-inch-thick slices baguette 2 small romaine lettuce hearts, roughly chopped 4 ounces sugar snap peas, sliced on an angle (about 1 cup) Instructions: Preheat a grill to medium high. Cut the salmon into 1 1/2- to 2-inch pieces (about 16 total). Gently toss the fish in a large bowl with 1 tablespoon mayonnaise to coat. Sprinkle with the seafood seasoning and toss to coat. Set aside. Make the dressing: Combine the remaining 3 tablespoons mayonnaise, the lemon juice, mustard, Worcestershire sauce, 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender and process until the garlic is blended. With the machine running, add 3 tablespoons olive oil in a slow stream to make a smooth dressing. Refrigerate until ready to use. Lightly brush the bread with the remaining 1 tablespoon olive oil and season with a pinch each of salt and pepper. Grill the salmon, turning, until lightly charred on both sides and just cooked through, 3 to 7 minutes, depending on the thickness of the fish (turn the fish only when it releases easily from the grill so it doesn\u2019t break apart). Grill the bread slices, flipping once, until marked and lightly toasted, about 1 minute. Rub the warm bread with the remaining garlic clove. Combine all but 2 tablespoons of the dressing with the romaine and snap peas in a large bowl and toss well. Divide among shallow bowls and top with the salmon pieces and remaining dressing. Serve with the grilled baguette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34848,"Black Bean, Corn and Tomato Salad 3 tablespoons olive oil 1 onion, diced 1 tablespoon kosher salt 2 1/2 teaspoons smoked paprika 1/2 teaspoon cayenne pepper, optional 4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels 1 dried bay leaf 3/4 cup chicken broth 2 (15-ounce) cans black beans, rinsed and drained 2 tomatoes, chopped 6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup) 1/4 cup chopped fresh cilantro leaves 2 tablespoons lemon juice 2 tablespoons lime juice 3 tablespoons agave nectar or 2 tablespoons maple syrup 2 tablespoons lemon zest 2 tablespoons lime zest 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika, and cayenne pepper, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the broth and black beans. Bring the mixture to a boil, reduce the heat and simmer for 4 minutes. Add the tomatoes and jicama and stir until warmed through, about 1 minute. Remove the pan from the heat. Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste. Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 34849,"Poblano Potato Salad 2 pounds baby red or new potatoes, cut into 1/2 to 1-inch pieces 3 ears fresh corn, husks and silks removed 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped (see Cook's Note) 1 cup chopped scallions (white and pale green parts only) 1/2 cup sour cream 1/4 cup mayonnaise 1/4 cup chopped fresh cilantro leaves Salt and freshly ground black pepper Instructions: Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.
Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 34850,"Pumpkin and Black Bean Soup 2 tablespoon extra-virgin olive oil, 1 turn of the pan 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock, found on soup aisle One 14 1/2-ounce can diced tomatoes in juice One 15-ounce can black beans, drained Two 15-ounce cans pumpkin puree (found often on the baking aisle) 1 cup heavy cream 1 tablespoon curry powder, 1 palm full 1 1/2 teaspoons ground cumin, 1/2 palm full 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand Coarse salt 20 blades fresh chives, chopped or snipped, for garnish Instructions: Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 34851,"Ricotta Stuffed Oven Roasted Nectarines 1/2 cup orange juice, heated 1 vanilla bean, split lengthwise 6 nectarines, halved lengthwise and pitted 2 tablespoons sugar 3/4 cup skim milk ricotta 3 tablespoons honey Cinnamon sugar, for sprinkling (optional) Instructions: Heat the oven to 400 degrees F. Pour the orange juice into an 8 by 8-inch pan. With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod. Place the nectarines cut side down in the pan. Sprinkle with sugar and lay the vanilla pod on top of the nectarines. Bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes. Let cool in the pan to room temperature, then remove the nectarines from the pan and chill until ready to serve. Reserve any pan juices to pour over the nectarines later. Meanwhile, blend the ricotta with the honey in a food processor until smooth. Chill until ready to serve. To serve, turn the nectarines over and spoon the cheese filling into the cavity. Sprinkle with cinnamon sugar (if using) and serve immediately. Place 3 on each plate and drizzle the reserved pan juices over the stuffed nectarines. ","[Prosecco, Moscato, Vinho Verde, Cava]" 34852,"Lobster Mac and Cheese 8 ounces elbow macaroni 6 tablespoons salted butter, plus more for the baking dish 2 cooked lobster tails, meat removed and chopped into large chunks (2 cups) 1/4 cup all-purpose flour 2 cups whole milk 1/2 cup half-and-half Kosher salt and freshly ground pepper 1 cup grated parmesan cheese 3/4 cup grated sharp cheddar cheese 3/4 cup grated fontina cheese 4 ounces goat cheese Instructions: Bring a large pot of water to a boil. Cook the macaroni until still very firm, about 4 minutes (it should be too firm to eat right out of the pot). Drain and set aside. Meanwhile, preheat the oven to 350 degrees F. Generously butter a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a large skillet over medium-high heat. When it just starts to brown, throw in the lobster and cook 1 minute. Transfer to a bowl and set aside. Add the remaining 4 tablespoons butter to the same skillet. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce until thick and bubbling, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and plenty of pepper, and stir to combine. Add the parmesan (hold back some for topping!), cheddar, fontina and goat cheese and stir them around to melt. Stir in the lobster and macaroni. Pour the mac and cheese into the prepared baking dish and top with the reserved parmesan. Bake until bubbling and a slight crust forms on top, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34853,"Red Snapper with Fava Bean Puree 4 cups low-sodium chicken stock 3 pound fresh fava beans, shelled or 1 pound frozen lima beans, thawed 3 tablespoons chopped fresh mint leaves Salt and freshly ground black pepper 4 (6-ounce) center-cut red snapper fillets Olive oil, for frying Instructions: In a medium saucepan, bring the stock to a boil over medium-high heat. Add the beans. Reduce the heat to low, and simmer until the beans are tender, about 5 to 8 minutes. Drain the beans and reserve 1 cup of stock. Place the drained beans and reserved stock in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper, to taste. In a large skillet, heat enough oil to fill the pan 1/4-inch deep, over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes each side until brown and the center is just opaque. Divide the fava bean puree between 4 serving plates. Place a filet of red snapper on top of the puree. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 34854,"Non-Alcoholic Passion Peach Tea 12 ounces brewed Tazo Passion herbal tea (spices, passion fruit and hibiscus flavor) 6 ounces fresh orange juice 3 ounces peach nectar 1 1/2 ounces simple syrup infused with fresh ginger Orange slices, for garnish Instructions: boil 50/50 sugar and water to dissolve, add 1-inch piece peeled, sliced, fresh ginger and steep 30 minutes, remove ginger Shake ingredients with ice in shaker tin. Pour into wine glasses, garnish with thin orange wheel. ","[Prosecco, Moscato, Vinho Verde]" 34855,"Green Ranch Hand Eggs 1 tablespoon extra-virgin olive oil, plus more for drizzling 1/2 red onion, finely chopped 1 (15-ounce) can black beans 1 1/2 teaspoons ground chipotle, chili powder or cumin 2 teaspoons hot sauce (recommended: Tabasco or Frank's Red Hot) 4 large or extra large eggs Salt and pepper 1 (16-ounce) jar tomatillo salsa (salsa verde or green salsa), any brand 1 1/2 cups shredded sharp Cheddar, available in 10 ounce sacks on dairy aisles 4 small (6 to 8-inch) flour tortillas Garnishes \u2013 choose from whatever you have on hand: chopped cilantro or parsley and finely chopped scallions, chives or red onions, sour cream or yogurt Instructions: Heat a skillet. Add extra-virgin olive oil and the onion. Cook until slightly softened. Add the black beans, chipotle and hot sauce. Cook until well heated through. Turn heat down to low and keep warm. Heat a large nonstick skillet or griddle over medium low heat. When hot, drizzle pan with extra-virgin olive oil and add eggs. Cook eggs gently, 2 at a time, with 2 couple inches between each egg, to desired doneness, over easy to over hard. Season the eggs with salt and pepper on 1 or both sides. Take the lid off of the salsa. Place container in the microwave and warm through, 45 seconds on high. Spoon salsa over the eggs once you turn them. Place a large handful of shredded Cheddar on top of each salsa covered egg. Cover the pan loosely with a tin foil tent to melt cheese. If you have a gas top stove, heat and blister the tortillas individually, holding them with tongs, over the open flame of a burner, 15 to 20 seconds on each side. Otherwise, warm tortillas according to package directions for the microwave oven. To assemble, place a tortilla on a plate. Top with a generous serving-spoonful of warm black beans, top the beans with a fried egg, salsa and cheese. Finish off this killer, 24-hour belly-pleaser with a sprinkle of cilantro or parsley and chopped scallions, chives or red onion, sour cream or yogurt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34856,"Braised Broccoli with Chickpeas and Olives 1 large head broccoli (about 1 1/2 pounds), outer part of thick stems peeled and cut into large florets 1/2 cup drained canned chickpeas 3 tablespoons chopped pitted Kalamata olives, plus 2 tablespoons olive brine 3 tablespoons extra-virgin olive oil 2 tablespoons chopped pickled sweet cherry peppers 1 clove garlic, smashed Kosher salt 2 tablespoons toasted panko Instructions: Put the broccoli, chickpeas, olives and olive brine, oil, cherry peppers, garlic, 1 1/2 cups of water and salt to taste in a large, wide saucepan. Bring to a simmer, cover and cook over medium-low heat until tender, 12 to 15 minutes. Top with the toasted panko. ","[Chardonnay, Vermentino, Grner Veltliner, Riesling]" 34857,"Breakfast Pizza 1 storebought pizza dough 2 tablespoons butter, melted 4 tablespoons Cinnamon-Sugar, divided, recipe follows 2 cups mascarpone cheese 1 tablespoon heavy cream 2 tablespoons lemon juice 1 teaspoon lemon zest (from 1 lemon) 2 cups mixed berries 1 vanilla bean 1/2 cup sugar 1 tablespoon ground cinnamon Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack. Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest. Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve. Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34858,"Catfish in Provencal Packages 4 catfish fillets, 6-ounces each 4 baby red potatoes, thinly sliced in circles 2 Roma tomatoes, cut in half 16 basil leaves 2 tablespoons extra-virgin olive oil 4 teaspoons butter 2 lemons, sliced in circles 4-ounce can artichoke hearts in water, drained and quartered 1/4 cup Kalamata or other black olives, pitted Pinch red pepper flakes 2 teaspoons dried oregano Salt and pepper, to taste Instructions: Preheat the oven to 350 degrees F. Cut 4 pieces of parchment paper into 1-foot squares and place on a flat surface (may use aluminum foil if desired.) In the center each piece, lay down a piece of catfish. Divide the remaining ingredients among the servings. Fold in the edges of the parchment paper and seal tightly to form a bundle. Rub the top of the parchment with a little olive oil to prevent the paper from scorching in the oven. Place packages on baking sheet and bake until the packages puff and fish is opaque, about 15 minutes. The potatoes and tomatoes should be very soft. Transfer packages to plates. Allow each guest to open his or her own package at the table. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34859,"Glazed Cornish Hens With Pomegranate-Rice Stuffing 3/4 teaspoon ground cinnamon Kosher salt and freshly ground pepper 4 Cornish hens (about 1 1/4 pounds each), rinsed and dried 15 jarred grape leaves (optional) 3 cups low-sodium chicken broth 1 1/2 cups wild rice blend 6 tablespoons unsalted butter 1 large shallot, minced 1 clove garlic, minced 3/4 teaspoon ground ginger 3/4 teaspoon ground cumin 3/4 cup pomegranate seeds, plus more for serving 2 tablespoons chopped fresh parsley, plus sprigs for serving 2 tablespoons chopped fresh cilantro, plus sprigs for serving 3 large egg yolks 3/4 cup fresh orange juice 1 tablespoon pomegranate molasses Instructions: Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities. Place the hens on a rack set on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight. Meanwhile, soak the grape leaves in water 1 hour. Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs. Drain and rinse under cold water. Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes. Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat. Season with salt and pepper. Add the egg yolks and stir to combine. Make the glaze: Bring the orange juice and pomegranate molasses to a boil in a small skillet over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and swirl in the remaining 2 tablespoons butter. Fill the cavity of each hen with about 1/2 cup of the rice mixture (reserve the rest); tie the legs together with twine. Roast 20 minutes, then brush with the pomegranate glaze. Continue roasting, glazing every 10 minutes, until a thermometer inserted into the thigh registers 165 degrees F to 170 degrees F, 1 hour to 1 hour, 10 minutes. (Rotate the hens halfway through cooking; if the skin gets too dark, cover loosely with foil.) Meanwhile, drain the grape leaves and pat dry. Use some of the leaves to line a 9-inch pie dish. Fill with the reserved rice mixture and drizzle with 2 tablespoons water. Cover with the remaining grape leaves, shiny side up, then cover with foil. (If you aren't using grape leaves, spoon the rice into a pie dish, sprinkle with water and cover with foil.) After the hens have roasted about 20 minutes, transfer the rice to the oven and cook until heated through, about 45 minutes. Transfer the hens to a platter and add some parsley and cilantro sprigs and pomegranate seeds. Peel the grape leaves off the top of the rice and serve alongside the hens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34860,"Peanut Butter Old Fashioned 2 ounces Peanut Butter Infused Rye, recipe follows .5 ounce Salted Honey Syrup, recipe follows 2 dashes Angostura bitters
2 cups brand name natural peanut butter 1 liter Old Overholt Rye
2 cups honey 2 cups hot water
1/4 teaspoon kosher salt
Instructions: Measure the Peanut Butter Infused Rye, Salted Honey Syrup and bitters into a mixing glass, add ice and stir. Strain over fresh ice in a rocks glass. Combine the peanut butter with the rye and freeze overnight. Strain the mixture through a coffee filter-lined chinois 2 to 3 times to remove the oil. Reserve the infused peanut butter and rye separately. Combine the honey and hot water in a container. Add the kosher salt and stir to combine. ","[Bourbon, Rye Whiskey, Brandy, Cognac]" 34861,"Dad's Melt-In-Your-Mouth Cookies 1/2 pound salted butter 1 teaspoon real vanilla extract 1 tablespoon brewed espresso coffee 3 heaping tablespoons confectioners' sugar, sifted 2 cups all-purpose flour, sifted 1/2 teaspoon sea salt 1/2 cup toasted pine nuts, coarsely chopped 1 pound confectioners' sugar Instructions: Preheat oven to 350 degrees F. In the bowl of a large mixer cream the butter until fluffy, then add vanilla and the espresso. In a large bowl sift the confectioners' sugar then add to it the butter mixture in the mixer and mix well. In the same bowl used to sift the sugar, add flour and salt and sift. Add them to the mixer that contains the cream, butter mixture. Turn the mixture out on a floured board and sprinkle the pine nuts on the mixture and mix nuts in well with your hands (if dough gets too sticky add a bit more flour to the board and to your hands). When nuts are mixed in, place mixture in a large glass bowl and put in refrigerator for 1/2 hour to make it easier to roll. Take bowl out of the refrigerator and with your hands pick up walnut sized balls of dough, roll them in your hands and place them in an ungreased cookie sheet. Bake for 20 minutes or until cookies turn a light golden brown. When all of the cookies have been baked place them on a cooling rack overnight. If you are pressed for time 5 hours will do. In a large resealable plastic bag place the pound of confectioners' sugar (this is a bit of overkill but I wanted to have enough powdered sugar for the cookies). Add 6 to 12 cookies at a time and gently toss them in the powdered sugar and then place them on a cooling rack trying not to disturb the sugar coating. Continue until all cookies are coated. Let cookies rest so that the coating really adheres. Now - when you eat one - you will want another and another and another! My Dad used to also coat these cookies with raw sugar (that he had family ship from Italy), and I have made them that way also. However, people seem to like the powdered sugar more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34862,"Chocolate Almond Flower 5 dark chocolate-covered almonds 1 frosted cupcake (about 2 tablespoons frosting works best) 1 gumball or other round hard candy 1 green jelly candy or jelly spaghetti 1 green chewy fish-shaped candy Instructions: Put the almonds in a petal pattern slightly off center on the cupcake. Put the gumball in the center of the almonds. Cut the jelly candy into 2 thin strips and arrange as vines between 2 almonds. Cut the fish in half and put one half next to the vines. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 34863,"Pecan Caramels (\Glorias) VM0402H 3 tablespoons unsalted butter 1 (14-ounce) can condensed milk 2 tablespoons pure vanilla extract 1/2 cup pecans, roughly chopped Instructions: Melt the butter in a medium nonstick saucepan over medium heat. Add the condensed milk and vanilla and stir to combine. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture turns to a light caramel color (240 degrees F on a candy thermometer), about 25 minutes. Turn off the heat and incorporate the pecans. Let cool for about 8 minutes. Roll into 2-ounce pieces and wrap with parchment paper. ","[Chardonnay, Riesling, Pinot Grigio]" 34864,"Corn and Jalapeno Griddle Cakes 1 cup all-purpose flour 1/2 cup yellow cornmeal 2 teaspoons baking powder 1 teaspoon sugar 1/4 teaspoon salt 1 1/4 cups whole or 2-percent milk 1 tablespoon butter, melted, plus more for greasing the pan 1 egg 1 1/2 cups cooked corn kernels (from 2 small ears) 1 small jalapeno pepper, seeded and chopped fine Instructions: In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small bowl or measuring cup, use a fork to lightly beat the milk, melted butter and egg. Pour the milk mixture over the flour mixture. Add the corn and jalapeno. Use a fork to stir until just mixed and there are no visible traces of flour.
Heat a 10-inch skillet over medium-low heat. Sprinkle a few drops of water into the skillet--if they \dance\ across it, the skillet is ready. Add a pat of butter and swirl to coat. Drop scant 1/4 cupfuls of batter into the skillet, leaving 1 to 2 inches between each cake. Cook until set around the edges and air bubbles form on top, about 2 minutes. Flip and cook 1 to 2 more minutes. Serve hot.
Love Your Leftovers: Store remaining griddle cakes in a ziptop bag in the fridge for up to 2 days, or the freezer for up to 1 month. Heat them in a toaster (no need to thaw frozen ones) when ready to eat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 34865,"Cheesy Roasted Garlic Grits 1/2 cup heavy whipping cream 4 slices yellow Cheddar
1 head garlic Olive oil, for drizzling Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
4 cups chicken stock 1 cup stone-ground grits 1/2 cup grated white Cheddar
Instructions: Preheat the oven to 400 degrees F. Trim the top off the garlic, drizzle with oil and sprinkle with salt and pepper. Seal the garlic in aluminum foil, place on a baking sheet and roast until the cloves are golden and super soft, 20 to 30 minutes. Squeeze the cloves out, add a pinch of salt and smear with a knife on a flat surface to form a paste. Reserve. Bring the stock to a simmer. Slowly add the grits in small batches, whisking the whole time. Cook, whisking often, until the grits are creamy and tender, 20 to 30 minutes. Remove the grits from the heat and stir in the roasted garlic paste, white Cheddar and cream. Adjust the seasoning with salt and pepper. Carefully ladle the grits into the ramekins on a baking sheet. Top each ramekin with a slice of yellow Cheddar so the slice just comes over the sides of the ramekin. Bake until the cheese is gooey and bubbly, 2 to 3 minutes. Top with freshly ground black pepper and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34866,"Cinnamon Raisin Bread Pudding 1 loaf day-old cinnamon raisin bread 3/4 cup heavy cream 3 tablespoons powdered sugar, plus extra for garnish 2 large eggs 1/2 cup golden raisins 2 scoops French vanilla ice cream Instructions: Preheat oven to 350 degrees F. Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 34867,"Savory Pumpkin Quiche with Caramelized Bacon and Onions 2 tablespoons unsalted butter 6 strips bacon, chopped
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper 6 fresh sage leaves, minced
3/4 cup pumpkin puree 8 large eggs
1/2 cup heavy cream One 9-inch pie crust, store-bought and baked and cooled according to package instructions, or 1 homemade pie crust, blind-baked and cooled
1/2 cup grated Parmesan 2 tablespoons olive oil
1 tablespoon Chardonnay or white wine vinegar
Juice of 1 lemon
4 cups arugula
Instructions: Preheat the oven to 350 degrees F. Heat the butter in a medium saute pan over medium heat. Add the bacon and cook until fully rendered and caramelized, 10 to 12 minutes. Remove the bacon from the pan and add the onions; sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are browned and tender, around 15 minutes. Return the bacon to the pan along with the sage. Cook for 1 more minute. Whisk together the pumpkin puree, eggs and cream in a large bowl. Whisk in the onion mixture. Pour into the prepared crust and bake until set, 30 to 40 minutes. Allow to cool for 10 minutes. Whisk together the cheese, olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper and toss in the arugula. Cut the quiche into 8 equal portions. Top the quiche with the salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34868,"Lemon Freeze 2 cups fresh lemon juice 2 tablespoon grated lemon zest 1 cup sugar 2 tablespoon honey 1 1/2 cups cold heavy cream 1/2 cup water Instructions: Combine all ingredients in a food processor. Puree until smooth. Pour into a 9x9-inch metal baking dish and freeze for about 4 hours until solid. ","[Verdict Blanc, Sauvignon Blanc, Moscato]" 34869,"Steamed Mussels Provencal 3 cups shrimp heads and shells 2 tablespoons oil 1/2 cup onions, medium dice 1 teaspoon saffron threads, chopped after measured 2 cups white wine 3 to 4 stems each, tarragon and parsley Water to cover 2 small spicy red peppers 3 cloves garlic, smashed 1/4 teaspoon cayenne 1/4 shrimp broth 1 egg yolk* 1/2 cup peanut oil 1 tablespoon olive oil Table salt and pepper to taste 1/2 cup carrots, fine julienne 1/2 cup slivers of fennel 1/2 cup long thin slices of leeks Remaining broth 4 dozen mussels, rope line, washed and beard removed 1/2 cup tomatoes, peeled, seeded and chopped 1 tablespoon each, roughly chopped, parsley, tarragon, chive, and thyme 2 tablespoons butter Grilled sour dough bread Instructions: Broth: In a medium sauce pan, slowly roast 3 cups of shrimp heads and shells in a small amount of oil until crisp and fragrant. Add all ingredients except water. Reduce by 1/4 and add water to cover the shells by 1-inch. Bring to a boil, reduce to a simmer for 30 minutes. Strain, chill, and reserve. Rouille: Combine the first 5 ingredients in a bowl of a food processor and process until foamy, slowly drizzle in the oil until thick, season. You want this thick enough to dollop. Mussels: Place the carrots, fennel and leeks in a medium sauce pan with the saffron broth and the mussels. Cover and steam for 2 minutes or until the mussels have opened (discard any unopened mussels.) Remove mussels and divide among 4 service bowls. Add the tomatoes to the vegetables along with the herbs. Reduce for 4 minutes. Mount in the butter and season. Top each bowl of mussels with vegetables and broth. Mound with a generous dollop of rouille and serve with grilled bread. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 34870,"Roasted Whole Garlic Crostini 2 whole garlic bulbs 1 foot aluminum foil 1 tablespoon olive oil 1/4 cup pine nuts 1 sourdough baguette, cut into 1/2-inch slices 4 ounces strong goat cheese 6 sprigs Italian parsley Instructions: Preheat oven to 400 degrees F. Slice 1/2-inch off the pointed end of the garlic bulb to expose each clove. Place garlic on aluminum foil. Pour 1 teaspoon of olive oil over the top of each bulb and let it sink into the cloves. Wrap foil around garlic bulbs and bake for approximately 1 hour, or until exposed cloves are golden brown. In a dry saute pan over medium-high heat, toast pine nuts for approximately 5 minutes, or until golden brown. Toast baguette slices in oven or toaster oven. To serve, place garlic, cheese, pine nuts and parsley on a serving plate along side crostinis. Instruct guests to extract individual garlic cloves from bulb with a small fork, spread on toast, and top with goat cheese, pine nuts and parsley leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 34871,"Breakfast Bagel Burgers 1 stick (8 tablespoons) salted butter, softened 6 everything bagels, split
2 medium yellow onions, halved and sliced
1/4 cup mayonnaise
2 tablespoons yellow mustard
Hot sauce, as needed
Kosher salt and freshly ground black pepper 1 pound bulk hot breakfast sausage
1 pound bulk maple breakfast sausage
12 slices Cheddar
6 large eggs
Instructions: Put a cast-iron skillet over medium-low heat. Butter the cut sides of the bagels. Lay the bagel halves in the skillet butter-side down and toast until golden, 2 to 3 minutes. Set aside. In the same skillet, throw in the sliced onions and 1 tablespoon of the butter and cook slowly, stirring occasionally, until the onions are soft and golden, about 20 minutes. Remove to a plate. Meanwhile, in a small bowl, mix together the mayonnaise, mustard, some hot sauce and 1 teaspoon each salt and pepper. Set aside. Mix together the hot and maple sausage in a medium bowl. Form the mixture into six 1/2-inch-thick patties, slightly bigger than the diameter of the bagels (since the burgers will shrink during cooking). Put the same skillet over medium heat, add the sausage patties and fry on both sides until cooked through, 5 to 7 minutes. Top each patty with 2 slices of Cheddar and cover the skillet with a lid to facilitate melting, 1 to 2 minutes. In a separate nonstick skillet over medium-low heat, fry the eggs in 1 tablespoon of butter and sprinkle with salt and pepper. Cook until set on one side, then flip and cook the second side to desired doneness. Build the sandwiches by spreading the mayo/mustard mix on the bottom half of each bagel, then top with a sausage patty, some caramelized onions and a fried egg. Spread more of the mayo/mustard mix on the top half of the bagels and place on top of the eggs to finish. Serve warm or wrap in foil to transport. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 34872,"Grilled Leg of Lamb 1/2 cup extra-virgin olive oil, plus more for grilling 1/4 cup red wine vinegar 4 garlic cloves, chopped 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh thyme leaves 1 lemon, juiced 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied 2 cups mache or mixed baby greens 1/2 bunch mint, leaves only 1/4 cup sliced scallions Instructions: To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling. Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes. Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Grenache Blanc]" 34873,"Grilled Skirt Steak Philly Cheesesteaks with Homemade Cheese Sauce 1/2 cup freshly squeezed orange juice 1/2 cup soy sauce
1/2 cup maple syrup
1/4 cup olive oil, plus more for the veggies
1/4 cup balsamic vinegar
3 pounds trimmed skirt steak
1/2 cup heavy cream
One 1-pound block American cheese, cut into cubes
2 red onions, cut into thick rings
1 red pepper, cut into thick rings, seeds removed
1 yellow pepper, cut into thick rings, seeds removed
Kosher salt and freshly ground black pepper
6 hoagie rolls, preferably Amoroso's
1/4 cup (4 tablespoons) melted butter
Hot pickled cherry peppers, sliced, for garnish
Instructions: Combine the orange juice, soy sauce, maple syrup, olive oil and balsamic vinegar in a small bowl and pour over the skirt steak in a pan to marinate, up to 30 minutes. In a medium saucepot, bring the cream to a boil. Slowly whisk in the American cheese until a sauce is formed. Keep warm. Preheat a charcoal grill to medium-high heat. Toss the onions and peppers in a bowl with some olive oil and season with salt and pepper. Place on the grill and cook until lightly charred and tender, 7 to 10 minutes. Remove the skirt steak from the marinade and cook on the grill until medium-rare, 3 to 4 minutes per side. Remove from the grill and let rest for 10 minutes. Slice the hoagie rolls lengthwise and butter the insides of the rolls. Grill until toasted, 2 to 3 minutes. Slice the steak thinly against the grain and fill the rolls. Top with copious amounts of cheese sauce, grilled vegetables and hot cherry peppers. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34874,"Cheesy Bow Ties with Broccoli and Mozzarella Skewers Kosher salt 12 ounces bow tie pasta 1 small head broccoli, cut into florets 1 tablespoon extra-virgin olive oil, plus more for drizzling 3 tablespoons grated parmesan cheese 1 clove garlic, grated 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 1/2 teaspoon dijon or yellow mustard 1 1/2 cups milk 1 1/2 cups shredded cheddar cheese (6 ounces) Freshly ground pepper 8 mini mozzarella balls (bocconcini), halved 12 cherry tomatoes, halved Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and set aside (reserve the pot). Meanwhile, toss the broccoli on a baking sheet with 1 tablespoon olive oil, the parmesan and garlic. Transfer to the oven and roast until the broccoli is slightly charred and the cheese starts browning, about 12 minutes. Melt the butter in the reserved pasta pot over medium heat. Whisk in the flour; cook, whisking, until lightly toasted, about 2 minutes. Add the mustard and milk and cook, whisking occasionally, until thick and creamy, 4 to 5 minutes. Whisk in the cheddar and season with salt and pepper; continue cooking until the cheese is melted, 1 to 2 more minutes. Stir in the pasta until coated and warmed through, about 1 minute. Thread the mozzarella and tomatoes onto 8 small skewers. Drizzle with olive oil and season with salt and pepper. Serve with the pasta and broccoli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]

" 34875,"Egg White Omelet with Corn, Turkey Bacon, and Green Salsa 1 ear fresh corn, shucked 2 slices turkey bacon 2 tablespoons extra-virgin olive oil 1/3 cup jarred salsa verde (Mexican green cl sauce) Kosher salt and freshly ground black pepper 10 large egg whites (about 1 1/2 cups) 2 tablespoons chopped fresh cilantro leaves Instructions: Position a rack about 6-inches from the broiler, and preheat the broiler to high heat. Shear off the corn kernels with a sharp knife over a bowl?you should have about 1/2 cup. Cook the turkey bacon in a medium nonstick skillet until crisp and brown on both sides, about 4 minutes. Transfer to a paper-towel lined plate, and set aside. Add the corn and 1 tablespoon of olive oil and cook until the corn is brown and begins to pop, about 4 minutes. Pour in the salsa verde and heat until simmering. Pour salsa into a bowl, crumble the bacon and add to the salsa. (Wipe out the skillet.) Warm the skillet over medium-low heat. Whisk the egg whites in a large bowl until foamy and doubled in volume; season with salt and pepper and whisk in the cilantro. Add the remaining 1 tablespoon olive oil to the skillet. Pour the whites into the skillet and swirl to cover entire skillet. Cook, without stirring, until the whites are almost set and light brown on the bottom, about 3 minutes. Place the skillet under the broiler and cook until the omelet sets and begins to brown, about 30 seconds. Spoon half of the salsa onto half of the omelet and fold the omelet over the filling. Transfer omelet to a serving platter and finish with the remaining salsa on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 34876,"Chorizo and Goat Cheese Quiche 1 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon fine sea salt 1 stick cold unsalted butter, cubed 3 tablespoons cold lard, cubed 6 jalapeno peppers 1 1/2 cups packed fresh cilantro 1 clove garlic, chopped 3 tablespoons pine nuts 1/2 cup extra-virgin olive oil 1/4 cup grated parmigiano-reggiano cheese Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 4 ounces soft goat cheese 1 tablespoon canola oil 1/2 pound Mexican chorizo, casings removed 1 1/2 cups grated fontina cheese 1/4 cup finely grated cotija cheese 2 to 3 scallions, thinly sliced 2 teaspoons chopped fresh thyme 4 large eggs 1 cup whole milk 1 cup heavy cream Instructions: Make the crust: Combine the flour and salt in a food processor and pulse a few times. Scatter the butter and lard over the flour and pulse until the mixture forms large crumbs. Add 1/3 cup ice water a few tablespoons at a time, pulsing, until the dough just comes together. (Pulse in up to 2 more tablespoons ice water if the dough is too crumbly.) Flatten the dough into a disk, wrap in plastic wrap and refrigerate until chilled, at least 1 hour. Transfer the dough to a lightly floured surface and roll out into a 12-inch round. Fit the dough into a 10-inch deep-dish fluted tart pan with a removable bottom, gently pressing it into the sides; trim the excess dough. Cover with plastic wrap and chill until firm, about 20 minutes.
Meanwhile, make the pesto: Preheat the broiler. Put the jalapenos on a baking sheet and broil, turning, until charred, about 5 minutes. Remove the stems and seeds. Pulse the jalapenos, cilantro, garlic, pine nuts and olive oil in a food processor until the mixture has a pesto-like consistency. Add the parmigiano, and salt and pepper to taste; pulse a few more times. Cover and refrigerate until ready to serve.
Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet, line the dough with parchment paper and fill with pie weights or dried beans. Bake until the edge is lightly golden, about 20 minutes. Remove the weights and parchment and bake until golden, about 20 more minutes. Let cool slightly on a rack.
Meanwhile, make the filling: Reduce the oven temperature to 350 degrees F. Put the goat cheese in the freezer for 10 minutes (this makes it easier to slice). Heat the canola oil in a large skillet over high heat until it begins to shimmer. Add the chorizo and break it into smaller pieces with a wooden spoon; cook until golden brown, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon and let cool slightly. Slice the frozen goat cheese into 1/2-inch-thick rounds. Scatter the fontina, cotija, scallions, chorizo and thyme over the crust. Whisk the eggs in a large bowl; add the milk and cream and whisk until smooth. Pour into the crust and arrange the goat cheese evenly on top. Bake until the crust is deep golden brown and the edge is set but the center still jiggles slightly, 40 to 50 minutes. Let cool at least 20 minutes before serving. Cut into wedges and serve with the jalapeno pesto.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34877,"Grilled Clams on the Half Shell with Serrano Ham 32 littleneck clams, scrubbed Olive oil 2 slices Serrano ham, ripped into small pieces Instructions: Heat grill. Place clams on the grates of the grill, close the cover and cook until the clams have opened. Place a piece of Serrano ham into each of the clams and drizzle with olive oil. Serve immediately. ","[Vermentino, Sauvignon Blanc, Albari?o]" 34878,"Buffalo BBQ Pulled Chicken with Blue Cheese Cornbread Topper 2 tablespoons extra-virgin olive oil 3 to 4 small ribs celery, chopped 2 large carrots, peeled and chopped 1 onion, chopped 4 cloves garlic, chopped or grated 1 Fresno or Holland cl pepper, seeded and finely chopped Salt and freshly ground black pepper 2 tablespoons fresh thyme 1 (12-ounce) bottle lager beer or 1 1/2 cups chicken stock 2 tablespoons brown sugar 1 (14-ounce) can tomato sauce 1/4 to 1/3 cup hot sauce, depending on desired heat level (medium to spicy) 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar 4 pieces poached chicken breast, meat pulled or chopped 2 (8.5-ounce) boxes corn muffin mix, made to package directions (recommended: Jiffy) 1 cup crumbled blue cheese 4 scallions, whites and greens, finely chopped Instructions: Preheat the oven to 425 degrees F. Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots, onions, garlic, cl pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with the beer or stock. Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool and store for make-ahead meal. Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown. Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven. For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]

" 34879,"Fifteenth Birthday Flan 1/2 cup sugar 1/8 cup red wine 2 cups coconut milk 1 cup evaporated milk 1 cup whole milk 2 teaspoons vanilla extract 6 eggs 1/2 cup sugar Special equipment: 12 individual (3 1/2-inch diameter, 1/2-cup capacity) lightly buttered flan tins or custard cups Instructions: Preheat oven to 325 degrees F. Have a tray of ice water ready into which you will be able to immerse the bottoms of the custard cups. To a medium heavy-bottomed saucepan add sugar and evenly pour the red wine over the top. Without disturbing the contents, heat the saucepan over medium heat. Do not stir. Swirl the pot gently until the sugar dissolves, but do not let the syrup boil UNTIL you see that the sugar has dissolved, that is, when the syrup is clear and you don't see any cloudiness or sugar crystals. You may have to remove the pot from the heat periodically to keep it from boiling before the sugar dissolves. When the sugar is entirely dissolved, cover the pot, increase the heat to high and boil for 2 minutes. Remove the lid and cook until you see that the syrup is beginning to darken. Avoid stirring as this will leave crystallized streaks in the syrup. When it is a deep amber remove the pot to the bowl of ice water you have standing by. Working quickly, immediately spoon a teaspoon of the caramel into each custard cup and swirl to coat the interior with a thin layer of caramel. Place each in the tray of ice water. Pour the coconut milk, evaporated milk, and milk into a saucepan and add the vanilla. Over medium low heat slowly bring to a boil, then remove from heat and let cool to room temperature. In a large bowl, whisk together the egg yolks and gradually add 1/2 cup of the sugar whipping until you see a change in color. Slowly incorporate the cream mixture into the egg yolk mixture a little at a time, whisking constantly as you go. Pour the custard into the caramel coated custard cups and place them in a roasting pan. Prepare a bain marie by adding hot water to the pan so that the water level is halfway up the side of the ramekins. Be careful to avoid splashing any water into the ramekins. Bake in the oven until a butter knife inserted in the center comes out clean, about 40 to 45 minutes, allow to cool and then refrigerate for at least 4 hours before serving. Just before serving remove from the refrigerator and allow to warm up a little. Then invert each custard from the mold onto a chilled dessert dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34880,"Roast Loin of Pork with Baked Apples and Cider Gravy 1 (5 pound) pork loin roast, with rib bones attached, back bone removed Extra-virgin olive oil 1 handful fresh sage leaves, chopped 1 handful fresh thyme leaves, chopped Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 1 (12-ounce) bottle hard cider 1 cup chicken broth 8 gala apples 1/4 cup (1/2 stick) unsalted butter, at room temperature 1 large corn muffin, crumbled (about 1/2 cup) 1/2 cup golden raisins 6 fresh sage leaves, coarsely chopped 2 garlic cloves, chopped 1/4 cup dark brown sugar Kosher salt and freshly ground black pepper 1 cup hard cider Instructions: Preheat the oven to 375 degrees F. Place the pork roast in a roasting pan with the ribs facing up. In a small bowl, mix the olive oil with the sage and thyme to flavor the oil. Brush the whole pork roast with the \herb bath\ and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the meat is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.) Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick; taste and check for salt and pepper. Serve the cider gravy with the pork roast and baked apples. To make the baked apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, 3 tablespoons of the brown sugar, salt, and pepper. Spoon the sweet and savory stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the remaining 1 tablespoon of brown sugar. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34881,"Nutmeg Cheesecake 3 tablespoons unsalted butter, melted 2 pounds fresh cream cheese, at room temperature 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1 teaspoon nutmeg 1 3/4 cups sugar 1/8 teaspoon salt 4 eggs 1/3 cup graham cracker crumbs (pulse whole graham crackers in a food processor) Instructions: Thickly brush a 9-inch springform pan with 1/2 of the melted butter and place in the freezer to harden, about 10 minutes. When hard, repeat to make a thick coating of butter. Adjust your oven rack to the lowest position and preheat the oven to 350 degrees F. In a mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese until fluffy and very smooth. Beat in the extracts, nutmeg, sugar, and salt. One at a time, add the eggs, scraping down the bowl after each addition. Pour into the prepared pan and place the pan on a double-layer sheet of aluminum foil, with at least 3 inches of foil all around the pan. Fold the aluminum foil up around the sides of the pan. Fill a roasting pan large enough to hold the cake pan with hot water to a depth of about 1-inch, then lift the foil-wrapped cake into the roasting pan, keeping the foil turned up so that it prevents water from overflowing or seeping into the cake. The foil should not be closed over the top of the cake. Be careful not to tear any holes in the foil! Bake until the top of the cake is golden brown and dry to the touch, though still a bit soft in the center, about 1 1/2 hours. It should \shimmy\ a bit when you shake the pan; it will firm up more as it cools. Remove the pan from the water bath, remove the foil, and let cool at room temperature 15 minutes. Refrigerate, uncovered, 2 hours before removing the cake from the pan. To remove the cake from the pan, first remove the sides. Cover the surface with plastic wrap. Place a large plate over the cake, then flip the cake over and onto the plate, tapping if necessary to help the cake come away from the pan bottom. If tapping doesn't do the trick, try a blow torch or stove burner to warm the bottom of the pan to loosen it. Remove the pan bottom and evenly sprinkle the exposed surface with graham cracker crumbs. Place a serving plate over the crumbs and flip the cake again so that the crumbs form the bottom crust and the top is covered with plastic. Refrigerate, lightly covered, at least 3 hours or overnight before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 34882,"Herbed Goat Cheese Dip 8 ounces soft fresh goat cheese 3 tablespoons extra-virgin olive oil 4 tablespoons plain yogurt 3 tablespoons chopped fresh chives 2 tablespoons chopped fresh Italian parsley 1 tablespoon chopped fresh cilantro 1 teaspoon chopped fresh mint 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh rosemary Toasted baguette slices Assorted raw vegetables: carrots, red bell peppers, cauliflower, English cucumber, zucchini etc. Instructions: Blend goat cheese, oil and yogurt in processor until smooth. Add herbs and season dip to taste with salt and pepper. Cover and refrigerate about 4 hours. Serve dip with toasted baguette slices and raw vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34883,"Moist Mascarpone Chocolate Cake with a Honey Cream Filling 3/4 cup butter, softened 1 2/3 cups sugar 2 eggs 3/4 cup mascarpone 1 teaspoon vanilla extract 2 cups all-purpose flour 2/3 cup baking cocoa 2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 tablespoons lavender honey 8 ounces sugar 5 egg whites 8 ounces butter 6 ounces milk chocolate, chopped 1/2 cup heavy cream Instructions: For Mascarpone-Chocolate Cake: Preheat oven to 325 degrees F. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1at the time, beating well after each addition. Add mascarpone and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into a 10-inch cake pan and bake for 45 minutes. For Lavender-Honey Butter Cream: Cook sugar to a soft ball stage. Wisk the egg whites until stiff. Slowly pour cooked sugar into egg whites. Continue to whisk until meringue cools down to room temperature. One by one add small pieces of butter, then stir in the honey. For Milk Chocolate Ganache: Chop Chocolate into small pieces and place into a bowl. Bring heavy cream to a boil and poor over the chocolate. Stir until all pieces are melted. To assemble: Cut cake in 3 equal disks. Fill the first layer with the milk ganache and the second layer with the lavender-honey butter cream. Use the butter cream to frost the sides and top of the cake. ","[Brunello di Montalcino, Barolo, Rioja, Ribera del Duero]

" 34884,"Poached Figs in Spiced Red Wine with Vanilla Gelato 1-1/2 cups dry red wine 1 to 2 tablespoons sugar, or to taste 1 cinnamon stick 3 whole cloves 3 whole fresh figs, quartered Vanilla gelato as an accompaniment Mint sprigs for garnish if desired Instructions: In a saucepan combine the wine, sugar, cinnamon and cloves. Bring the liquid to a boil over moderately high heat, stirring, and simmer the mixture for 5 minutes. Add the figs and simmer just until figs are heated through. Let cool to warm. Arrange scoops of gelato in two stemmed glasses and top with the figs and some of the poaching liquid. Garnish with mint if desired. ","[Barolo, Barbaresco, Rioja, Tempranillo]" 34885,"Meatballs a la Pizzaiola Vegetable oil cooking spray 2 large shallots, peeled and chopped 1/4 cup sun-dried tomatoes in oil, drained (5 or 6) 1/3 cup packed fresh basil leaves 1/3 cup shredded mozzarella 1/4 cup grated Parmesan 1 tablespoon tomato paste 2 teaspoons crushed red pepper flakes 1 1/2 teaspoons kosher salt 1 1/2 pounds 20-percent fat ground beef 1 pound ground pork 6 ounces smoked mozzarella, cut into 36 (1/2-inch) cubes 1/3 cup olive oil 3 cups marinara sauce, warmed Instructions: Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside. In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until well combined. Form the mixture into 36 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter). Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese. In a large nonstick skillet, heat half the oil over medium heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes. Drain on paper towels. Repeat with the remaining oil and meatballs. Place the browned meatballs onto the prepared baking sheet. Bake for 8 to 10 minutes for medium doneness. Set aside to cool slightly, and serve with warm marinara sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 34886,"Churrasco 4 (8-ounce) pieces of filet mignon Salt and freshly ground black pepper Green Chimichurri Sauce, recipe follows Argentinean Fries, recipe follows 1 cup salmuera (3 teaspoons kosher salt dissolved into 1 cup water) 2 tablespoons fresh oregano 2 bunches fresh flat-leaf parsley 6 garlic cloves 1 cup extra virgin olive oil 1 tablespoon crushed red pepper 2 tablespoons Spanish sweet paprika 1/2 teaspoon ground cumin 1 teaspoon freshly ground black pepper 1/2 cup white vinegar 2 tablespoons red wine vinegar 2 roasted red bell peppers, diced 1 pound baking potatoes, like russets, peeled, rinsed, and patted dry 3 to 4 cups vegetable oil, for frying 1 cup chopped fresh parsley 2/3 cup minced fresh garlic Olive oil Sea salt Instructions: Pound filet mignons with mallet to 1/8-inch thickness. Season with salt and pepper and quickly grill on both sides. Serve with Green Chimichurri Sauce and Argentinean Fries. Add salmuera, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds. Add spices and white vinegar and pulse again. Transfer to bowl. Stir in red wine vinegar and fold in roasted peppers. Cut the potatoes into sticks 1/4 inch wide and about 3 inches long. Dry with paper towels. Heat oil in saucepan to 350 degrees F. Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes. Remove to a plate lined with paper towels. Repeat with remaining potatoes. Into a large bowl, put the parsley and garlic. Transfer to a jar and cover with olive oil. Increase oil temperature to 375 degrees F. Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes. Drain on fresh paper towels. Sprinkle with salt and toss with some parsley-garlic mixture. Toss and serve immediately. ","[Malbec, Tempranillo, Garnacha, Barbera]" 34887,"Grilled Boneless Leg of Lamb 1 small boneless leg of lamb, 2 3/4 pounds, ask your butcher to butterfly the leg for you Coarse salt and black pepper 6 cloves crushed garlic 1 bunch fresh mint leaves, washed 1/2 cup extra-virgin olive oil, for drizzling Wedges lemon or grapefruit Baby Potatoes, recipe follows 1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole Extra-virgin olive oil, for drizzling 1 teaspoon cumin seeds Coarse salt Instructions: Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes. Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing. Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve. 1 bunch watercress, trimmed and coarsely chopped 4 sprigs fresh mint, chopped, 2 tablespoons A handful of flat-leaf parsley, chopped 1 heart of romaine, coarsely chopped 1 ripe lime, juiced 1 teaspoon sugar 3 tablespoons extra-virgin olive oil, eyeball it Coarse salt and pepper Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 34888,"George's of Tybee Mixed Greens Tossed in Honey Vinaigrette 1/4 cup rice vinegar 1 1/2 teaspoons Dijon mustard 2 tablespoons honey 1/4 teaspoon salt, plus more for seasoning Freshly ground black pepper 3/4 cup walnut oil 1 (10-ounce) package mixed salad greens 1 mango, seeded, peeled, diced 1 cup goat cheese (Chevre) crumbled 1/2 cup dried cranberries Mint sprigs, for garnish Instructions: In a blender combine vinegar, mustard, honey, the 1/4 teaspoon salt, and some fresh ground black pepper. Cover and blend for 30 seconds. With the blender running slowly, add oil in a thin, steady stream. (If necessary, stop blender and scrape down sides.) In a salad bowl, combine greens, mango, goat cheese, and cranberries. Add mint sprigs, to liking; drizzle with dressing. Toss gently to coat. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 34889,"Sevruga Caviar with Dal Blinis 1 cup urad dal, well washed all drained Cold water to cover dal Coarse salt, to taste 3 tablespoons peanut oil (approximately) 6 ounces sevruga caviar or other fine caviar or other fine quality caviar 18 small chive points Instructions: Put the urad dal in a deep bowl with cold water to cover dal by about 3 inches. Using the palms of your hands, rub the dal to split them apart. Allow them to soak for at least 8 hours. Drain well, reserving about half of the soaking water. Place the dal and half of the water into a food processor fitted with the metal blade. Process until very thick and smooth, adding additional soaking water as necessary. Add salt. Pour 1 tablespoon of the oil in a nonstick griddle over medium heat, tilting the pan so the oil covers the entire bottom. When hot, pour spoonfuls of dal butter onto the griddle to make round blinis 2 1/2 inches in diameter. Do not crowd the pan. Cook for about 1 minute, or until the batter is set and the bottom is lightly browned. Turn the blinis and cook for an additional minute, or until they are cooked through. Remove from the griddle, place on a warm plate, and loosely tent with foil to keep warm. Continue to grease the griddle and cook the blinis until you have 18. Place 3 blinis, slightly overlapping, on 6 small plates. Place a spoonful of caviar in the center of each blini. Place a chive point into each mound of caviar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34890,"Cupcake Layer Cake 1 box moist butter cake mix 1 1/2 teaspoons marshmallow flavoring 1 box moist butter cake mix Cupcake liners 4 containers white buttercream frosting 6 teaspoons marshmallow flavoring Food coloring Plastic sandwich bags Instructions: For the layer cake: Bake according to package directions to make 2 (9-inch) rounds. For the Cupcakes: Bake according to package directions to make 24 cupcakes. Assembly: Sandwich the 2 layer cakes together with 1/2 cup buttercream. Flatten top layer by cutting if necessary, then cover the sides and top with remaining pint of frosting. Smooth out top and sides. Place in refrigerator and let chill for 1 to 2 hours. Divide remaining 2 pints of frosting into 4 bowls. Add 1 1/2 teaspoons marshmallow flavoring to each bowl. Mix blue, red, green and yellow food coloring in each bowl. Fill 4 small sandwich bags with about 1/2 cup of each color. Cut a small slit on 1 side of the bottom of each bag and lightly pipe varying sizes of dots on the layer cake. Frost cupcakes with remaining colored buttercream frosting. Arrange and stack the frosted cupcakes in a 3-level pyramid atop the cake. Construct the pyramid with 7 cupcakes on the bottom layer; 3 on the middle layer, and 1 cupcake on top. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 34891,"Coconut Lime Sours 2 cups flour 4 tablespoons sugar 1/8 teaspoon salt 1/4 pound (1 stick), plus 2 1/2 tablespoons margarine 4 eggs, beaten 1 cup almonds, chopped 2 cups light brown sugar, firmly packed 3 cups sweetened flaked coconut 1 1/2 cups powdered sugar 2 tablespoons fresh lime juice 2 teaspoons lime zest Instructions: Preheat oven to 350 degrees F. Combine flour, sugar, and salt in a bowl. Cut in margarine until mixture resembles coarse meal. Press crust into ungreased 10 by 15-inch baking pan. Bake for 15 minutes or until golden brown. Mix eggs, nuts, brown sugar, and coconut until well blended; spread over baked crust. Bake an additional 30 minutes or until set. While still warm, loosen the edges with a metal spatula. Mix together the powdered sugar, lime juice, and zest with a fork. Working quickly, spread the lime paste all over the top with a spatula while still warm. Let cool to room temperature and cut into bars. Cut 11 cuts crosswise and 3 cuts lengthwise. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34892,"Gazpacho Without the Tomatoes 3 1inch thick slices French bread, crusts removed Cold water 2 ounces blanched whole almonds, roughly chopped 1 green bell pepper, seeded and roughly chopped 3 kirby cucumbers, peeled, seeded and chopped 3 tablespoons Champagne or rice vinegar Pinch sugar 1 to 2 scallions, roughly chopped 1/4 cup extra virgin olive oil 4 cups (more or less) iced cold water Salt and freshly ground white pepper Garnish: seeded finely diced cucumber, chives and finely diced seeded red bell pepper Instructions: Soak the slices of bread in cold water. When tender, squeeze the bread to express the water. In a food processor puree until smooth the almonds, pepper, cucumbers, vinegar, sugar, scallions and olive oil. Slowly add the ice water until you reach the consistency you like; season to taste with salt and pepper. Chill, covered, until serving time; garnish with cucumber, chives and bell pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 34893,"Lemon Sweet Rolls 1/2 cup (1 stick) unsalted butter, plus more for buttering the baking dish 1 cup whole milk
1/2 cup granulated sugar
1 (1/4-ounce) package active dry yeast
2 large eggs, at room temperature
4 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
Nonstick cooking spray Zest from 2 lemons plus 2 tablespoons lemon juice 3/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup (1 stick) unsalted butter, softened 4 ounces cream cheese, softened
1 tablespoon lemon juice (juice of 1/2 lemon)
1/2 teaspoon vanilla extract
1 cup powdered sugar
1/4 teaspoon kosher salt
1 tablespoon poppy seeds
Instructions: Grease a 9-by-13-inch baking dish with unsalted butter. Set aside. For the dough: Combine the milk, butter and 1 tablespoon of the sugar in a small saucepan and heat until the butter melts and the mixture's between 105 degrees F and 115 degrees F on an instant read thermometer. Whisk in the yeast and let stand until the top is foamy, about 5 minutes. Transfer to a medium bowl. Whisk in the eggs and remaining sugar and set aside. Combine the flour and kosher salt in the bowl of a heavy stand mixer fitted with the dough hook. Mix on low speed until combined, about 1 minute. Turn the mixer to medium speed and add the yeast mixture. Continue to mix until the dough comes together in a ball and is smooth and no longer sticky, about 13 minutes. Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour. Punch the dough down and turn out onto a lightly floured work surface. Roll the dough out to a 20-by-12-inch rectangle with the longer side parallel to you. For the filling: Combine the lemon zest and juice in a medium bowl. Add the granulated sugar. Use your hands to rub the zest into the sugar and lemon juice. Spread the softened stick of butter evenly over the dough. Sprinkle the lemon-sugar mixture evenly over the butter. Starting at the bottom, tightly roll the dough up into a long log. Cut the log into 15 (about 1-1/2 inches-wide) crosswise pieces with a serrated knife or dental floss. Arrange the rolls cut-side-up in the prepared baking dish. Cover loosely with plastic wrap and let rest in a warm place until doubled in size, about 1 hour. About 30 minutes before the second rising time is done, adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Once ready, uncover the rolls and bake until golden brown, 20 to 25 minutes. While the rolls bake, make the frosting: Beat the butter and cream cheese with the paddle attachment in the bowl of a stand mixer until fluffy and smooth. Add the lemon juice and vanilla. Sift the powdered sugar into the bowl, add the salt and beat until combined. Add the poppy seeds, and beat until smooth, about 10 seconds. While the rolls are still warm, spread the tops with the frosting. Serve warm (see Cook\u2019s Note). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34894,"Lumpia 2 tablespoons vegetable oil 1 pound lean ground pork 2 cloves garlic, minced 1 onion, sliced 1/2 lb green beans, julienned 2 carrots, julienned 1 tablespoon soy sauce (optional) 1 cup bean sprouts (optional) 15 lumpia wrappers, square or round Salt to taste Serving suggestion: Sweet and Sour or Vinegar and Garlic Dipping Sauce, recipes follow 1/4 cup white vinegar 1/4 cup soy sauce 1/4 cup ketchup 1/2 cup water 2 tablespoons sugar salt to taste 1 tablespoon cornstarch dissolved in 2 tablespoons water 1/2 cup white vinegar 3 garlic cloves, crushed Salt and cracked black pepper to taste Instructions: Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste. To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use. Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce. In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
Mix together all ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34895,"Chicken Patties 2 ounces olive oil 1/2 red onion, diced 4 tablespoons diced black olives 1/2 red bell pepper, diced 1 jalapeno, diced 2 cloves garlic, diced 1/4 cup diced artichoke hearts 1 1/2 pounds ground chicken 1/2 teaspoon Hungarian paprika 1/2 teaspoon chili powder 1 teaspoon dried oregano 1 tablespoon minced fresh parsley leaves 1/2 teaspoon red chili flakes 1/2 teaspoon ground cumin 1/2 teaspoon celery salt 1/4 teaspoon ground sage 2 tablespoons seasoned bread crumbs 1 egg Ketchup Mustard Toasted sesame buns Lettuce Tomato Instructions: In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool. Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes. In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side. Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Tempranillo]" 34896,"Chocolate Meringue Pie 1 1/4 cups all-purpose flour, plus more for rolling 1/2 teaspoon fine sea salt 4 tablespoons (1/2 stick) unsalted butter, chilled and cut into pieces 1/4 cup solid vegetable shortening, chilled and cut into pieces 3 to 8 tablespoons ice water 2 ounces semisweet chocolate, melted 2 cups whole milk 1 cup granulated sugar 1/4 cup cocoa powder 3 1/2 tablespoons all-purpose flour 3 large eggs, separated 1/2 teaspoon pure vanilla extract Pinch of fine sea salt 1 teaspoon cream of tartar 1/4 cup confectioners' sugar, sifted Instructions: For the beginner's pie crust: Combine the flour and salt in the bowl of a food processor fitted with the blade attachment. Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds. With the processor on pulse, add enough of the ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Shape the dough into a disk and wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes.
Flour a clean work surface and a rolling pin. Place the dough disk in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick.
Ease the pastry into a 9-inch pie plate. Trim 1 inch larger than the diameter of the pie plate; fold the overhanging pastry under itself along the rim of the plate. For a simple decorative edge, press the tines of a fork around the folded pastry. To make a fluted edge, using both your finger and thumb, pinch and crimp the folded dough. Chill until firm, about 30 minutes.
To blind-bake the crust, preheat the oven to 425 degrees F.
Crumple a piece of parchment paper, and then lay it out flat over the bottom of the pastry. Weight the paper with pie weights, dried beans or uncooked rice; this will keep the unfilled pie crust from puffing up in the oven. Bake for 20 minutes. Remove from the oven and remove the paper and weights. (You can reuse the rice or beans for blind-baking a number of times.) Return to the oven and bake the empty shell until a deep golden brown, about 10 more minutes (for 30 minutes total).
For the filling and meringue: While the pie crust is warm, brush the bottom with the melted chocolate and set aside.
In a saucepan, combine 1 cup of the milk and the granulated sugar. In a bowl, combine the remaining 1 cup of milk, the cocoa powder and flour and whisk thoroughly to combine. Heat the saucepan with the milk-sugar mixture over medium-high heat until simmering. Slowly add the milk-flour mixture and stir to combine. Bring to a boil. Add the egg yolks, whisking constantly, and heat until it returns to a boil. Once the mixture comes to a boil, immediately add the vanilla and remove it from the heat. Pour the mixture into the baked pie crust. Set aside to cool completely and set, about 2 hours at room temperature or 1 hour refrigerated.
Preheat the oven to 500 degrees F.
To make the meringue topping, place the egg whites in a nonreactive bowl with a pinch of salt. Add the cream of tartar and, using a hand-held mixer, whisk on high speed until foamy. Sift over the confectioners' sugar a little at a time and whisk until the whites are glossy and hold stiff peaks when the whisk is lifted.
To finish the pie, spoon the meringue over the pie, making sure it touches the edges of the pie crust. Bake until golden brown, 3 to 5 minutes. Using a serrated knife, cut the pie into wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34897,"Huevos 'Ranch'eros Vegetable oil, for frying 8 corn tortillas, each cut into 8 wedges 1 1-ounce packet ranch dressing mix 5 plum tomatoes 1/2 medium white onion 5 cloves garlic, unpeeled 1 to 2 chipotles in adobo sauce 1 15-ounce can cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 8 large eggs 1 avocado, halved, pitted and sliced Fresh cilantro and crumbled cotija cheese, for topping (optional) Instructions: Make the chips: Heat 3/4 inch vegetable oil in a pot over medium heat until a deep-fry thermometer registers 375 degrees F. Fry the tortillas in batches until golden, about 1 minute. Drain on paper towels and sprinkle with 1 tablespoon dressing mix. Make the sauce: Heat a large skillet over medium-high heat. Add the tomatoes, onion and garlic and cook, turning, until the vegetables are charred, 5 to 7 minutes. Squeeze the garlic from its skin and cut the onion and tomatoes into chunks. Transfer to a blender; pulse with remaining dressing mix (about 2 tablespoons), the chipotles and half of the beans until smooth. Heat the olive oil in the same skillet over medium heat. Add the pureed mixture and the remaining beans and cook until thick, about 5 minutes. Keep warm. Make the eggs: Melt 1 teaspoon butter in a skillet over medium heat. Fry the eggs in batches until the whites are set, adding more butter as needed. Divide the sauce among shallow bowls; top each serving with 2 eggs, some ranch chips and avocado. Sprinkle with cilantro and cheese, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 34898,"Old-Fashioned Devil's Food Cake 2 1/2 cups cake flour 1 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 2 1/2 cups dark brown sugar 3 1/2 ounces unsweetened chocolate, melted and cooled 3 large eggs 1/2 cup sour cream 2 teaspoons vanilla extract 1 cup boiling water 3 large egg whites 1 cup sugar 1/3 cup light corn syrup Pinch salt 1 (10-inch) springform pan, buttered and the bottom lined with parchment or waxed paper Instructions: Set a rack at the middle level of the oven and preheat to 350 degrees. Sift flour, baking soda and salt, once then set aside. With an electric mixer set at medium speed, beat butter until soft and light. Add sugar and continue beating until very light, about 5 minutes. Beat in chocolate, then eggs, 1 at a time. Continue beating until light and smooth. Beat in half the sour cream, then half the flour mixture, scraping bowl and beater(s). Repeat with remaining sour cream and flour mixture, scraping again. Combine vanilla and boiling water and gently beat into batter. Pour batter into prepared pan and bake for about 45 minutes, until firm and well risen. Cool in pan on rack for 5 minutes, then unmold and cool on a rack. For the frosting, combine all ingredients in bowl of mixer. Whisk to combine then place over a pan of simmering water, gently whisking until mixture is hot and sugar is dissolved. Use electric mixer on medium speed to beat until cooled, but not dry. To finish, cover top and side of cake with frosting, swirling it from the center outward. ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 34899,"Crawfish Bisque with Crawfish Boulettes 1 3/4 cups chopped green bell peppers 1 3/4 cups chopped celery 5 pounds boiled crawfish, plus 1 pound peeled cooked crawfish tails 4 quarts water 1 cup vegetable oil 1 cup all-purpose flour 3 1/2 cups chopped onions Salt and pepper 1 teaspoon cayenne pepper 1 bay leaf 1/4 cup plus 3 tablespoons chopped green onions 1/4 cup plus 2 tablespoons chopped parsley leaves 1/2 teaspoons minced garlic 4 slices stale bread, torn into pieces 1 egg, beaten Pinch cayenne 1 1/2 cups dried fine bread crumbs 1 teaspoon Rustic Rub, recipe follows Vegetable oil, for frying 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme Instructions: For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool. For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley. For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes. Combine all ingredients and store in an air-tight container. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Ros]" 34900,"Stroganoff-Style Chicken 2 tablespoons vegetable oil 4 skinless, boneless chicken breast halves (about 1 pound), cut into strips 2 cups sliced mushrooms (about 6 ounces) 1 medium onion, chopped (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's? Healthy Request? Condensed Cream of Chicken Soup 1/2 cup plain nonfat yogurt 1/4 cup water 4 cups medium egg noodles, cooked without salt and drained Paprika Instructions: Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Heat the remaining oil in the skillet over medium heat. Add the mushrooms and onion and cook until they're tender. Stir the soup, yogurt and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook until the chicken is cooked through. Sprinkle with the paprika, if desired. Serve the chicken and sauce with the noodles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34901,"Microwave-Roasted Garlic 1 head garlic 1 teaspoon olive oil Kosher salt Instructions: Slice the top off the head of garlic and set aside. Put the trimmed head of garlic in a microwave-safe bowl, add 2 tablespoons water to the bowl, drizzle the olive oil over the garlic and sprinkle with a pinch of salt. Put the reserved top back on the garlic and cover the bowl with a plate. Microwave on medium heat until the garlic is very soft, 8 to 9 minutes. Let cool completely, then squeeze the cloves out of the skins into a separate bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 34902,"Smash Mouth Reds 1 pound unpeeled baby red potatoes (1 to 1 1/2-inches in diameter) 3/4 cup creme fraiche 1 lime Salt and freshly ground black pepper Instructions: Add the potatoes to a saucepan and cover with water. Salt water and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes. Drain, return to saucepan to dry potatoes completely. Flatten each potato using your palm (if potatoes aren't too hot) or the flat side of a meat pounder. Serve potatoes on a large platter and spoon creme fraiche on top of potatoes. Top with lime zest and squeeze lime over potatoes. Season, to taste, with salt and pepper. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 34903,"Sausage Potato Salad 1 pound red potatoes 2 teaspoons extra-virgin olive oil 8 ounces kielbasa, sliced into 1/4-inch-thick rounds 1/2 cup finely chopped celery 1/4 cup thinly sliced green onions 1 1/2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil Instructions: Bring a large pot of water to a boil. Add the potatoes; boil about 25 minutes or until tender. Drain and let cool. Cut potatoes into quarters and place in a large bowl. In a large skillet, heat the 2 teaspoons oil over medium-high heat. Brown the kielbasa. Transfer to a paper towel-lined plate to drain. Add kielbasa to the bowl with the potatoes along with celery and green onions. For the dressing, in a small bowl, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly whisk in oil. Add the dressing, celery and green onions to the potato mixture and toss to combine. Serve warm or at room temperature. ","[Chianti, Tempranillo, Garnacha, Zinfandel]" 34904,"Ghost Crispy Rice Treats 1 stick plus 2 tablespoons (10 tablespoons) unsalted butter One 12-ounce bag marshmallows 5 cups crispy rice cereal, such as Rice Krispies 8 ounces white chocolate, roughly chopped 45 chocolate chips White sanding sugar, for decorating Instructions: Line an 18-by-13-inch rimmed baking sheet with parchment paper. Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring frequently, until melted and completely smooth, 3 to 4 minutes. Remove the pot from the heat and fold in the cereal until combined. Transfer the mixture to the prepared sheet pan. With wet hands, evenly press the mixture into the pan until packed in tight. Let cool to room temperature, about 30 minutes. Using a 3.5-inch ghost-shape cookie cutter, stamp out 15 ghosts and transfer to a wire rack set inside another rimmed baking sheet. Place any scraps in a microwave-safe bowl and microwave at low power until they are pliable again, about 15 seconds. With wet hands, press the scraps back into the parchment-lined baking sheet. Let cool to room temperature, about 30 minutes. Use the cookie cutter to stamp out as many more ghosts as possible. Repeat with any scraps, if desired. Meanwhile, add the white chocolate to a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is melted, about 1 minute 30 seconds. Spread some of the melted chocolate on top of each ghost then sprinkle with the white sanding sugar until covered. For each ghost, press in 2 chocolate chips for the eyes and 1 chocolate chip for the mouth. Let sit until the white chocolate hardens, about 10 minutes. Serve or store in an airtight container at room temperature for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 34905,"De-Pudged Pigs in a Blanket 8 fat-free or nearly fat-free franks (about 40 to 45 calories each) 1 package refrigerated reduced-fat crescent dough Flour, for dusting Mustard, as dip, optional Instructions: Preheat the oven to 375 degrees F. Cut each hot dog into 4 even pieces. Set aside. Place the eight triangle-shaped portions of dough on a lightly floured work surface. One at a time, stretch or roll each triangle out slightly, making it into a larger triangle. Cut each piece of dough into 4 long, narrow triangles. Beginning at the base of each of these triangles, roll one hot dog piece up in each until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking sheet. Repeat with remaining ingredients, so that you have 32 pigs in a blanket. Be sure to evenly space them, as the dough will expand while baking. Place sheet in the oven and cook until dough appears slightly browned and crispy, about 12 minutes. Serve with mustard for dipping, if using. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34906,"Refried Beans 1 tablespoon olive oil 1/2 medium onion, diced 2 cloves garlic, minced 1 teaspoon ancho chili powder, or other chili powder 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed 2/3 cup low-sodium chicken broth, plus more if needed Salt and pepper 2 tablespoons chopped fresh cilantro leaves Instructions: Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 34907,"Hungarian Crepes 1 cup water 1 cup whole milk 2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 3 large eggs 4 tablespoons melted butter Non-stick vegetable spray, for coating pan 1 1/2 cups dried apricots 1 cup water 4 tablespoons sugar 1/2 cup confectioners' sugar 1/4 cup unsweetened cocoa 2 cups heavy cream Chopped toasted hazelnuts, for garnish Confectioners' sugar, for dusting Cocoa powder, for dusting Instructions: For the Crepes: Combine all of the ingredients except the butter and nonstick spray in a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 7-inch, nonstick crepe pan over moderately high heat, then spray with nonstick vegetable spray. When hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes, until lightly browned. Starting at the edge closest to you, flip the crepe over with a rubber spatula. (Use your fingers if you're brave. It really doesn't hurt). Cook for 1 minute more, until spotty brown. Transfer to a plate and continue with the remaining batter. For the Apricot Filling: Put all of the ingredients into a saucepan and simmer for 5 minutes. Let cool. Drain off any excess water. Puree in a food processor. Set aside. For the Chocolate Whipped Cream: Sift the confectioners' sugar and cocoa onto a sheet of wax paper. While whipping the cream, gradually add the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes. To assemble: Coat each crepe with 1 tablespoon of apricot puree and 1 tablespoon of chopped toasted hazelnuts. Roll. Serve 2 per portion. Dust with confectioners' sugar and cocoa powder and then top with chocolate whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 34908,"Swiss Chard au Gratin 4 1/2 to 5 pounds Swiss chard or rainbow chard (6 to 8 large bundles) Salt 1 stick butter 1/2 cup flour 5 cups whole milk Freshly ground black pepper Nutmeg 2 bulbs roasted garlic, cloves squeezed from skins and pasted 4 cups freshly shredded Parmigiano-Reggiano Instructions: Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil. Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop. Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste. Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 34909,"Apricot-Plum Galette with Cream Cheese and Pistachios 1 sheet frozen puff pastry (half of a 17-ounce package), thawed All-purpose flour, for dusting 1 large egg, for brushing Confectioners' sugar, for dusting 8 ounces cream cheese, at room temperature 1/2 cup confectioners' sugar 2 tablespoons all-purpose flour 1 1/2 teaspoons pure vanilla extract 1 large egg, for brushing Finely grated zest of 1 lemon Pinch of freshly grated nutmeg or ground mace 1 pound apricots, plums, apriums and/or pluots, pitted and cut into 1/2-inch chunks 2 tablespoons apricot preserves 1 tablespoon cold unsalted butter, cut into small pieces 2 tablespoons chopped pistachios Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the puff pastry into a 12-inch square on a lightly floured surface. Transfer to the prepared baking sheet and refrigerate, 15 minutes. Meanwhile, make the filling: Combine the cream cheese, confectioners' sugar, 1 tablespoon flour, 1 teaspoon vanilla, the egg, lemon zest and nutmeg in a large bowl. Beat with a mixer on medium-high speed until smooth, about 2 minutes. Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and 1/2 teaspoon vanilla. Spread the cream cheese mixture over the puff pastry, leaving a 3-inch border. Top with the fruit mixture. Fold the edge of the pastry over the fruit by about 2 inches, pleating as needed to make a circle. Lightly beat the egg with 1 teaspoon water. Brush the puff pastry with the egg wash. Refrigerate until firm, about 20 minutes. Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes, sprinkling the pistachios over the fruit during the last 15 minutes. Let cool on the baking sheet. Dust the crust with confectioners' sugar before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34910,"Emerald City Salad - Panzanella Salad 1/2 loaf sliced rustic bread 2 tablespoons pesto 1 pint cherry tomatoes, halved 8 ounces cheese curds (recommended: Mt. Townsend) 1/2 cup mixed greens (basil, arugula, watercress, herbs) 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 small shallot 1 clove garlic 1/2 teaspoon chopped fresh thyme leaves 1/2 teaspoon chopped fresh marjoram leaves 1/2 teaspoon fresh oregano 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: Preheat a grill to medium. Brush the sliced bread with pesto and grill until slightly charred. Remove the bread from the grill, cut it into 1-inch cubes and add it to a serving bowl. Gently stir in the tomatoes, cheese curds, and the mixed greens. Vinaigrette: Add the vinegar, mustard, shallot, garlic, thyme, marjoram, oregano, olive oil and salt and pepper, to taste, to a food processor. Pulse to combine. Pour the vinaigrette over the salad let it soak into the bread for 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34911,"Homemade Applesauce 2 large navel oranges, zested and juiced 1 lemon, zested and juiced 3 pounds Granny Smith apples (about 6 to 8 apples) 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples) 1/2 cup light brown sugar, packed 4 tablespoons unsalted butter 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice Instructions: Preheat the oven to 350 degrees F. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 34912,"Zuppa di Mussels 1 tablespoon grapeseed oil 2 teaspoons minced shallots
1 clove garlic, crushed
Kosher salt and freshly ground black pepper 10 mussels, scrubbed and debearded
2 ounces fresh Spanish chorizo, diced and cooked 1/3 ounce fennel, diced
3 ounces tomatoes, diced
Crushed red cl flakes, for seasoning 2 ounces white wine
2 ounces fra diavolo sauce (spicy marinara sauce with cl flakes)
1 tablespoon fresh parsley, chopped
Instructions: Heat the oil in a large saucepan over medium-high heat. Add the shallots, garlic, salt and pepper and saute for 2 minutes. Add the mussels, a touch of water and cover to steam until the mussels open. Meanwhile, in a skillet (no oil) over medium-high heat, add the chorizo, fennel, tomatoes and cl flakes and heat over medium-high heat. Cover the pan with a lid to bring up the temperature. Add the white wine and cook uncovered to reduce for 2 minutes, then add the fra diavolo tomato sauce and simmer for 5 minutes. Once the mussels open, remove them from the liquid and place them on a plate. Add the mussel liquid to the skillet with the tomato mixture and mix it in to build layers of flavors. Add the mussels and parsley, mix and season to taste. In a bowl, plate the mussels and generously cover with the sauce. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 34913,"Chicken Cacciatore 4 skinless chicken breast halves on the bone, about 2 pounds Salt Freshly ground black pepper 2 teaspoons olive oil 1 medium onion, thinly sliced 1 red bell pepper, thinly sliced 1/2 pound white mushrooms, thinly sliced 2 garlic cloves, minced 1/2 cup dry white wine 1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved 1/2 teaspoon of dried oregano 1/8 teaspoon red pepper flakes or more, to taste Instructions: Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately high heat. Brown the chicken on both sides, about 8 minutes. Transfer the chicken to a plate and set aside. Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes. Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer. ","[Barolo, Chianti, Rioja, Syrah]" 34914,"Jolly Holiday Figure Scant 10 cups sugar (2 kilos) 6 tablespoons vinegar (80 grams) 2 cups (450 grams) water Food color paste ? assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself. You will need to repeat the following steps for each color. Try to do this somewhat simultaneously to keep the sugar from melting under the lamp. Pull the sugar to incorporate air. Cut pieces of sugar and form into shapes. Make 2 arms. Use a sugar pump to blow sugar inside. Put sugar around the pump. Anchor by heating the metal and wrapping the sugar around the hot tube. Fold the sugar onto itself to be sure it is the same temperature and same consistency everywhere. Add the larger sugar to the pump. Carefully fill with air while shaping. You need to work slowly and consistently, always holding the sugar piece in your hand to continually give it shape. Use a blow torch to melt the edges slightly and stick them together. You?ve made the shoes, pants, body, arms, head. If necessary, make a belt to hide the seam where the shirt and pants meet. Position the arms in different ways to give him some action. Make a base. Stick the shoes to the base. Stick the pants into the shoes. Adhere the body to the pants. Add the arms. Make his head. You can paint his facial features or make them from sugar. Add a hat. Put a candy cane in 1 hand and a lollipop in the other hand. Use the base of the presentation to display the other candies you have made. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34915,"Pumpkin Pasta with Winter Herbs and Parmesan Cheese Kosher salt 1 pound fusilli pasta
1/2 cup extra-virgin olive oil
6 sprigs fresh sage 3 sprigs fresh rosemary
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 tablespoon freshly grated ginger 1 to 2 cloves garlic, sliced One 15-ounce can pure pumpkin puree
2 teaspoons dark brown sugar 3/4 cup finely grated Parmesan Freshly ground black pepper
Instructions: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn\u2019t stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished. While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use. Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 34916,"Red Velvet Thumbprints 1 1/2 cups cake flour 1 tablespoon unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, at room temperature 4 tablespoons vegetable shortening, at room temperature 2/3 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1/4 teaspoon red gel food coloring 3 1/2 ounces white chocolate, chopped 1 1/2 tablespoons heavy cream 3 ounces cream cheese, at room temperature 1 1/2 tablespoons unsalted butter, at room temperature 1/3 cup confectioners' sugar 1 teaspoon pure vanilla extract Pinch of salt Red sanding sugar, for decorating Instructions: Make the cookies: Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Beat the butter, shortening and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg, vanilla and food coloring and beat until smooth and the color is fully incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover and refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and set, 16 to 18 minutes. Let cool 2 minutes on the baking sheets, then make an indentation in each cookie using the back of a small measuring spoon. Transfer to racks to cool completely. Make the filling: Microwave the white chocolate and heavy cream in a microwave-safe bowl in 20-second intervals, stirring, until smooth. Beat the cream cheese, butter and confectioners' sugar in a bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Add the white chocolate mixture, vanilla and salt and beat until smooth. Transfer to a pastry bag fitted with a star tip and pipe into the indentations in the cookies. Sprinkle with red sanding sugar. Store in the refrigerator. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 34917,"Slow Cooker Chicken and Broccoli 12 boneless, skinless chicken thighs, cut into chunks Kosher salt and freshly ground black pepper 1 teaspoon five-spice powder
2 cups low-sodium chicken stock
1/2 cup low-sodium soy sauce
2 tablespoons chopped fresh ginger 1 tablespoon sriracha
4 cloves garlic, chopped
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
2 cups broccoli florets
1 red bell pepper, coarsely chopped
Cooked rice, for serving 4 scallions, sliced, for garnish
Sesame seeds, for garnish Instructions: Season the chicken chunks lightly with salt and pepper and put them in a slow cooker. Sprinkle over the five-spice powder. Stir together the stock, soy sauce, ginger, sriracha and garlic in a small bowl and pour over the chicken. Cover and cook on high for 3 1/2 hours. After 3 1/2 hours, mix together the cornstarch with 2 tablespoons water in a small bowl. Stir it into the slow cooker along with the sesame oil. Add the broccoli and peppers, cover and continue cooking on high for 30 minutes. Taste the sauce and adjust the seasoning. Serve over rice garnished with scallions and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34918,"The Longhorn 1/2 cup sugar 1/2 cup water 1 habanero cl pepper Juice of 1 lime 4 large pineapple chunks 1 sprig cilantro Pinch of ground cloves Pinch of ground cinnamon Splash of seltzer or Topo Chico 6 ounces mango nectar Instructions: Make the habanero syrup: Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Let cool. Combine 3 tablespoons of the simple syrup with the habanero in a liquid measuring cup; muddle the habanero with the syrup. Make the drink: In a separate liquid measuring cup, muddle together the lime juice, pineapple and cilantro. Stir in the cloves, cinnamon, seltzer, mango nectar and 1 to 2 tablespoons of the habanero syrup. Add ice and mix well until cold.
Strain the drink into a martini glass. ","[Mencia, Tempranillo, Garnacha, Zinfandel]" 34919,"Fried Chicken 1 quart buttermilk 1 1/2 tablespoons red hot sauce Two 3 1/2- to 4-pound chickens, cut into 8 serving pieces 4 cups all-purpose flour 1 tablespoon sweet paprika 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper Vegetable shortening or vegetable oil for frying Instructions: In a non-reactive bowl whisk together the buttermilk and the hot sauce. Add the chicken pieces, cover, and refrigerate overnight. In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine. Set a large rack over a baking sheet. Drain the chicken in a colander set in the sink. Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour. Remove the pieces from the bag and shake off any the excess flour and set on the rack. Repeat with the remaining chicken. Preheat the oven to 250 degrees F and line another baking sheet with paper towels. Add enough shortening to two 9- to 10-inch cast iron skillets so that they are filled 3/4 inch deep. Heat over medium heat until a deep frying thermometer set in the fat registers 375 degrees F. Working in batches if needed, add the chicken skin-side down to the skillets, with breasts and wings in one skillet, thighs and legs in the other. Do not crowd the skillets. Fry the chicken until golden brown on one side and turn with tongs to cook the other side. The white meat will take about 20 minutes and the dark about 25 minutes. Drain on the lined pans and keep warm in the oven. Continue until all the chicken is cooked. Serve immediately or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 34920,"Truffled Deviled Eggs 6 eggs 1 1/2 cups mayonnaise 1 tablespoon truffle oil Pinch cayenne pepper 2 tablespoons finely chopped black truffle peelings Chopped chives, for garnish Special Equipment: Disposable pastry bag Instructions: Place the eggs in a pot and cover with tap water. The level of the water should be about 1 inch above the eggs. Bring the pot to a boil and COVER!!!! And turn off the heat and let sit for 13 minutes-EXACTLY!!!!! Uncover and run the eggs under cold water if using right away or refrigerate until ready to use. Peel the eggs and cut in half lengthwise. Remove the yolks from the whites. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne and truffle peelings. Whip until very light and fluffy. *If you want a little more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle. Spoon or pipe the yolk mixture into the whites. Sprinkle with chopped chives. If piping, fill the pastry bag with the egg mixture then cut the tip of the bag off to form a hole about 1/4-inch in diameter. Pipe the mixture into the egg white halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34921,"Sweet Potato Souffle 3 pounds sweet potatoes, cubed 1 teaspoon salt 1 1/2 cups softened butter 6 large eggs 1/2 cup self-rising flour 3 cups sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Instructions: Preheat oven to 350 degrees F. Boil the potatoes in water with 1 teaspoon of salt until tender. Drain the potatoes and cool to room temperature. Process the potatoes with remaining ingredients in a blender and pour into a greased 9 by 13-inch casserole pan. Bake in the oven for 1 hour or until set and lightly browned. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 34922,"Roast Turkey with Chipotle-Maple Butter One 10- to 12-pound turkey Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, at room temperature 2 tablespoons pure maple syrup 1 chipotle pepper in adobo 1 garlic clove Instructions: Let the turkey sit at room temperature for about 1 hour. Preheat the oven to 400 degrees F. Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan. Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 34923,"Chocolate-Peppermint Cookies 1 3/4 cups all-purpose flour 1/3 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking powder 1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature 1 cup sugar 1 large egg yolk 1 teaspoon pure vanilla extract 3/4 teaspoon pure peppermint extract 4 ounces semisweet chocolate, chopped 2 tablespoons heavy cream 1 tablespoon unsalted butter Crushed peppermint candies, for topping
Instructions: Make the cookies: Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in the egg yolk and vanilla and peppermint extracts, about 30 seconds. Reduce the mixer speed to low; beat in the flour mixture until just combined. Pat the dough into a rectangle and place between 2 sheets of parchment paper. Roll out into an 8-by-13-inch rectangle, about 1/4 inch thick. Refrigerate until firm, at least 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the dough into 1-by-2 1/2-inch rectangles. (If the dough is too soft, refrigerate 15 minutes.) Arrange 1 inch apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are set around the edges, 18 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely.
Make the icing: Melt the chocolate with the heavy cream and butter in a medium heatproof bowl set over a small saucepan of simmering water, stirring (do not let the bowl touch the water). Remove the bowl from the pan and let cool 5 minutes. Spread on the cookies. Sprinkle with peppermints. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 34924,"Vegetable Bundles with Tarragon-Citrus Dip 1 cup whole-milk Greek yogurt, such as Fage 2 tablespoons chopped fresh tarragon
2 teaspoons grated lemon zest (1 large lemon)
1 tablespoon lemon juice (1/2 lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 carrot, peeled and cut into matchsticks 1 red bell pepper, seeded and cut into matchsticks
1/2 English cucumber, cut into matchsticks
24 fresh chives
Instructions: For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry. For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34925,"Sheet Pan Curried Cauliflower and Salmon 1 1/4 pounds cauliflower florets (regular, purple, Romanesco or a mix), halved or quartered if large 12 ounces baby red potatoes, halved 1/3 cup extra-virgin olive oil 2 teaspoons Madras curry powder Kosher salt and freshly ground pepper 3/4 cup plain yogurt 1 Persian cucumber, grated on the large holes of a box grater 2 tablespoons chopped fresh cilantro, plus more for topping 3 scallions, thinly sliced 2 teaspoons fresh lemon juice 1/4 teaspoon ground coriander Pinch of red pepper flakes 4 center-cut salmon fillets (about 6 ounces each) 1/2 teaspoon hot paprika, plus more for topping 1/4 cup hot mango chutney 2 teaspoons apple cider vinegar Instructions: Place a rimmed baking sheet in the upper third of the oven; preheat to 450? F. Toss the cauliflower and potatoes with the olive oil, curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on the hot pan, cut-sides down, and bake until browned around the edges and tender, 25 to 30 minutes. Meanwhile, combine the yogurt, cucumber, cilantro, 1 scallion, the lemon juice, coriander, red pepper flakes and a big pinch of salt in a small bowl. Stir to combine, then refrigerate until ready to use. Remove the pan from the oven and preheat the broiler. Stir the cauliflower and potatoes, then arrange them to create four spots for the salmon. Add the salmon to the pan, skin-side down, and season with salt and the paprika. Combine the chutney and vinegar and spread over the top of the fish. Broil until the salmon is browned around the edges and just cooked through, 6 to 9 minutes, depending on the thickness. Spoon some of the yogurt sauce over the salmon. Top with the remaining 2 scallions and cilantro; sprinkle with paprika. Serve with the remaining yogurt sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 34926,"Easy Sugar Cookies 2 1/4 cups all-purpose flour 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 1/2 cup granulated sugar 3/4 cup confectioners' sugar 2 large egg yolks 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest (preferably Meyer lemon) Vegetable oil or cooking spray, for the baking sheets Assorted sanding sugar (optional) 1/2 pound white or semisweet chocolate, finely chopped 1 teaspoon vegetable shortening 1 tablespoon light corn syrup 2 tablespoons milk 1/2 cup confectioners' sugar 1/2 teaspoon vanilla extract Assorted food coloring (optional) Nonpareils, coconut flakes, assorted sanding sugar, crushed peppermints, sea salt and/or melted chocolate, for topping Instructions: Make the cookies: Combine the flour and salt in a bowl. Put the butter, granulated sugar and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until light and fluffy, about 4 minutes (or about 6 minutes if using a hand mixer). Add the egg yolks one at a time, beating on medium-high speed between each addition. Add the vanilla and lemon zest and beat until combined. Add the flour mixture in 2 batches and mix until just incorporated. Divide the dough in half, wrap in plastic wrap and chill at least 1 hour. Line 2 baking sheets with parchment and lightly oil. Roll out each piece of dough between 2 sheets of parchment until 1/8 inch thick (return the dough to the refrigerator if it softens too much). Cut into 2-to-4-inch shapes with cookie cutters; arrange 2 inches apart on the prepared baking sheets. Reroll the scraps and cut out more cookies. Sprinkle with sanding sugar. (To make a design like the one above, use a potato masher, slotted spoon or spatula as a stencil.) Chill the cutouts 1 hour. Preheat the oven to 350 degrees F. Bake the cookies until lightly golden around the edges, 12 to 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Meanwhile, make the icing: Put the chocolate, shortening, corn syrup, milk, confectioners' sugar and vanilla in a microwave-safe bowl. Cover with plastic wrap and microwave on high in 30-second intervals, stirring, until smooth. Tint with food coloring. Ice the cookies as desired and decorate with toppings. Transfer to the rack and let set. Thumbprints are traditionally filled with jam, but these are much more fun: Try chocolate kisses, crushed candy canes or a dollop of frosting in the center. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 34927,"Morgan's Veggie Ragu 1 Japanese eggplant, cut lengthwise into 1/4-inch-thick strips 1 small yellow squash, cut lengthwise into 1/4-inch-thick strips 1 small zucchini, cut lengthwise into 1/4-inch-thick strips 1 red bell pepper, seeded and cut into 1/4-inch-thick slices 1/2 fennel bulb, cut into 1/4-inch-thick slices 4 celery stalks, cut crosswise into 1/4-inch-thick slices 1 carrot, cut into 1/4-inch-thick coins 1 small onion, sliced into thin wedges 4 cups chopped kale leaves (ribs and stems removed) 2 garlic cloves, minced 1/2 teaspoon red chili flakes 1 tablespoon chopped basil 1 tablespoon chopped marjoram 1 tablespoon chopped oregano 1/4 cup extra-virgin olive oil 1 tablespoon kosher salt 7 or 8 turns freshly ground black pepper One 28-ounce can crushed fire-roasted tomatoes, with their juice Instructions: 1.Preheat the oven to 425 degrees F. 2.Place the eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine. Spread the vegetables out on two large roasting pans and drizzle with the olive oil. Season with salt and pepper. Roast for 10 to 12 minutes, until well charred. Spoon the crushed tomatoes over the vegetables and bake until browned and bubbly, 10 to 12 minutes. Set aside to cool. 3.Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 34928,"Avocado Cream Pie 1/2 cup coconut, toasted, for garnish 3/4 stick (3 ounces) butter 1 tablespoon honey 1 1/2 cups graham cracker crumbs 1 can (14 ounces) sweetened condensed milk 8 ounces cream cheese 2 ripe avocados, peeled and pit removed 1/4 cup lime juice 1 teaspoon vanilla 1/8 teaspoon sea salt Instructions: Preheat the oven to 325 degrees. To make the crust, melt the butter in a small saucepan, over low heat. Stir in the honey. Add the graham cracker crumbs and mix well. Pat the crumbs evenly onto the bottom and up the sides of a 9inch pie plate. Bake the pie shell for 12 to 15 minutes. Remove from the oven and cool. In a medium bowl, combine the condensed milk and cream cheese. Blend well with an electric mixer. Mash the avocados with the lime juice and add to the milk mixture. Add the vanilla and salt, and beat until smooth. Turn into the cooled crust. Garnish with the coconut, cover, and chill for 2 to 6 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34929,"Grilled Extraordinary Chicken with Greek Tzatziki 1 teaspoon turmeric Fine sea salt 1/2 cup Greek yogurt 4 boneless skinless chicken breasts Olive oil 1 red onion, sliced thickly 1 tomato, halved 1 lemon, halved 2 cups Greek yogurt 1/4 cup chopped fresh dill 1/4 cup chopped fresh mint 2 lemons, juiced 1 1/2 cucumbers, peeled and chopped Garlic herb oil, for serving 1/2 tablespoon fresh oregano leaves, roughly chopped Instructions: For the chicken: Blend the turmeric and some salt with the yogurt in a large bowl and add the chicken. Toss to coat and marinate chicken for at least 10 minutes or up to 2 hours (in the fridge). Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for a few minutes on each side, until cooked through. For the vegetables: Drizzle olive oil on the onion, tomato and lemon and season with salt. Grill all until a bit charred on each side. For the tzatziki: Incorporate the yogurt, dill, mint, lemon juice and cucumbers. Season with salt and set aside. To serve, drizzle the chicken with garlic herb oil and spoon a scoop or two of tzatziki directly on top. Plate each dish with a few pieces of grilled veggies and, before serving, squeeze 1 grilled lemon half over the chicken and sprinkle with oregano. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 34930,"Pepper-Seared Guinea Fowl with New Potato Crepe 3 Guinea fowl 1 cup dry white wine 5 tablespoons olive oil 1 1/2 cups Mirepoix 1 Bouquet Garni 4 cups chicken stock Coarse salt Cracked black pepper 6 Red Bliss potatoes 1 large Spanish onion 3 tablespoons chopped fresh parsley 6 8-inch Crepes Approximately 3 tablespoons melted unsalted butter or Clarified Butter 1 tablespoon vegetable oil 1 tablespoon unsalted butter 1 1/2 cups sliced morels (or other well-flavored wild mushrooms) 6 sprigs fresh parsley Instructions: Using a sharp boning knife, remove each breast half from the guinea fowl and cut into 6 boneless breasts with wing handles. Do not remove the skin. Cover breasts and refrigerate until ready to roast. Again using the boning knife, cut down through the leg joint removing all 6 legs form the fowl. Carefully remove skin, fat, and tendons. Make a deep cut, lengthwise, down each leg and scrape the meat away from the bone. Cut the leg meat into strips 2 inches long by 1/4-inch thick. Cover and refrigerate. Preheat oven to 350 degrees F. Place guinea carcasses in a roasting pan in preheated oven and roast for 40 minutes, or until golden brown. Remove from oven. Drain off all fat. Using a cleaver, crack carcasses into small pieces and set aside. Place roasting pan over medium-high heat. Add wine and cook, stirring constantly, for about 3 minutes to deglaze pan. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the mirepoix and sachet and saute for 3 minutes. Add the reserved roasted guinea bones, scrape mixture from the pan and reserve. Add wine and cook for 10 minutes. Raise heat and add 3 cups of chicken stock. Season to taste with salt and pepper. Bring to a boil. Lower heat and simmer for 30 minutes. Remove from heat and strain through a fine sieve into a clean saucepan. Skim all fat and any particles from the top. Return to medium heat and cook for about 15 minutes, or until reduced to 1 1/2 cups. Remove from heat and set aside. Peel potatoes. Place them in a medium saucepan with water to cover over medium-high heat. Add salt to taste. Bring to a boil. Lower heat and simmer for 12 minutes, or until potatoes are tender when pierced with the point of a sharp knife. Drain well. Cut, crosswise, into thin slices. Set aside. Peel onion and slice it, crosswise, into thin slices. Set aside. Remove leg meat from the refrigerator. Season lightly with salt and pepper to taste. Heat 2 tablespoons of olive oil in a medium saute pan over medium heat. When very hot but not smoking, add the meat and saute for 4 minutes. Stir in the remaining cup of stock and cook for about 15 minutes, or until meat is very tender and the liquid has reduced to a glaze. Remove from heat and scrape into a mixing bowl. Heat remaining 2 tablespoons of oil in the same saute pan over medium heat. Add onion and saute for 5 minutes, or until lightly browned. Stir in potatoes and saute for 1 minute. Remove from heat and add to meat. Stir in 1 tablespoon of chopped parsley. Taste and adjust seasoning with salt and pepper. Lay the crepes out on a clean, flat surface. Using a pastry brush, lightly coat one side with melted butter. Divide potato stuffing into 6 equal portions and place a portion in the center of each crepe. Fold the sides of the crepes over the filling. Starting from one open end, roll up each crepe to make a firm but not tight cylinder. Again, brush them with melted butter. Place on a small nonstick baking sheet and set aside. Preheat oven to 300 degrees F. Remove breasts from refrigerator. Season generously with coarse salt and cracked pepper. Heat vegetable oil in a saute pan large enough to hold the 6 breasts over medium-high heat. When very hot, place the breasts, skin-side down, in pan. Sear for 5 minutes, or until lightly browned. Turn and cook for 4 minutes. Remove to a baking sheet and place in the preheated oven along with the crepes. Bake for about 10 minutes, or until meat is just cooked and crepes are golden. Melt the tablespoon of butter in the same saute pan over medium heat, stirring constantly to scrape up solids from the bottom of the pan. Add morels and saute for 6 minutes, or until tender. Lay the crepes out on a clean, flat surface. Using a pastry brush, lightly coat one side with melted butter. Divide potato stuffing into 6 equal portions and place a portion in the center of each crepe. Fold the sides of the crepes over the filling. Starting from one open end, roll up each crepe to make a firm but not tight cylinder. Again, brush them with melted butter. Place on a small nonstick baking sheet and set aside. Preheat oven to 300 degrees F. Remove breasts from refrigerator. Season generously with coarse salt and cracked pepper. Heat vegetable oil in a saute pan large enough to hold the 6 breasts over medium-high heat. When very hot, place the breasts, skin-side down, in pan. Sear for 5 minutes, or until lightly browned. Turn and cook for 4 minutes. Remove to a baking sheet and place in the preheated oven along with the crepes. Bake for about 10 minutes, or until meat is just cooked and crepes are golden.Melt the tablespoon of butter in the same saute pan over medium heat, stirring constantly to scrape up solids from the bottom of the pan. Add morels and saute for 6 minutes, or until tender. Add reduced stock, remaining 2 tablespoons of chopped parsley, and salt and pepper to taste. Bring to a simmer and cook for 2 minutes. Taste and adjust seasoning. Reduce heat to very low to keep sauce warm. Remove crepes and breasts from oven. Lay one crepe in the center of each of 6 warm dinner plates. Angle a breast against each crepe. Spoon a generous portion of sauce over the crepe and fowl. Garnish with a sprig of fresh parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 34931,"Mac Attack 1 pound elbow pasta 4 ounces sliced American cheese 4 ounces sliced Cheddar 1/2 cup chopped onions 1/2 stick butter 1/4 cup all-purpose flour 4 cups milk 6 ounces grated Romano 1 pound shredded Cheddar Jack 1 tablespoon salt 1 1/2 tablespoons ground black pepper 4 ounces hot sauce 2 pounds ground beef (80/20) 8 strips bacon, cooked until crisp 4 hamburger buns, large enough for a half-pound burger Instructions: Boil the pasta until cooked, 10 to 12 minutes. Drain out the water and place the pasta back into the pot. Take the sliced cheeses and cube them. In a separate saucepan, fry the onions in the butter until translucent and soft. Add the flour and whisk repeatedly, making a roux, until the mixture is golden brown. Add the milk and let simmer, stirring occasionally so it does not burn or stick, until the sauce thickens. When the sauce starts to thicken, add the American, Cheddar, Romano and 4 ounces of the Cheddar Jack. Stir until the cheeses melt and make a thick cheese sauce. Stir in the salt and black pepper, and pour the sauce over the pasta. Add the hot sauce, and mix thoroughly until the pasta is completely mixed with the sauce. Place in the refrigerator and let cool. Shape the beef into 4 patties. (Sprinkle with salt and pepper if you wish.) In a fry pan or skillet over medium-high heat, cook the burgers to your desired doneness. In a separate fry pan, make four 4-ounce portions of the mac and cheese, placing them flat in the pan, like little mac and cheese pancakes. Warm them up and cover them with the remaining Cheddar Jack. The cheese should melt and become crispy on the bottom. Using a spatula, place the mac and cheese discs on top of the burgers, and then top with 2 strips of bacon on each. Put the burgers on the buns and enjoy your very own Mac Attack! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 34932,"Bloody Johnny's 8 cups tomato juice 5 tablespoons prepared horseradish 10 dashes Worcestershire sauce 1 tablespoon freshly chopped cilantro 1 tablespoon celery salt 2 lemons, juiced Hot sauce Ice cubes Vodka, your favorite Pickled green beans Lemon and lime wedges Cocktail olives stuffed with pimiento Celery sticks Instructions: In a large pitcher, combine the tomato juice, horseradish, Worcestershire sauce, cilantro, celery salt, lemon juice and hot sauce to taste. Put a few cubes of ice in glasses. Pour some vodka in the glasses, and then fill them with the tomato mixture. Top with your choice of garnishes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gin]" 34933,"Fufu 6 ripe plantains 8 cups chicken stock
1 1/2 pounds pork meat with fat, such as boned pork ribs Salt and pepper 6 cloves garlic, mashed
Juice of 2 lemons
8 slices cooked bacon, crumbled
1/2 cup sliced green onions
Instructions: Cut the ends off the plantains and discard. Slice each plantain into 2-inch chunks and score the skins with a knife along one edge. (Do not remove the peel.) Combine the plantains with the chicken stock in a large pot. Bring to a boil, then lower heat, cover and simmer until tender. Cut the pork into approximately 1-inch cubes. Season with salt, and place in a large sauce pan. Add enough water to just barely cover the pork. Bring to a boil and simmer, uncovered, until all of the water has boiled away and the pork begins to fry in the rendered fat. Continue to cook just until brown but not crispy. (The meat should be tender and stringy.) Remove the fully cooked plantains from the broth, reserving the broth. Peel the plantains. Mash the plantains with a little of the broth, just enough to make a soft paste, like mashed potatoes. Mash together the plantains, garlic and lemon juice. Mix in the pork and half of the bacon. Season with salt and pepper. Garnish the top with the remaining bacon and green onions and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34934,"Osaka Style Sushi 1 pound sushi quality tuna, salmon, yellowtail, or snapper 4 sheets nori (seaweed) approximately 5 by 7 inches 4 ounces cooked snow crab claws, split from shell 4 teaspoons tobiko (flying fish roe) 4 teaspoons mayonnaise 6 cups cooked vinegared sushi rice Special equipment: An oshibako (the wooden box which presses and molds the ingredients into the rectangular shape) Instructions: Cut the fish into thin slices (1/8-inch) against the grain. Using the outside perimeter of the oshibako as a template, place it on top of the sliced fish and cut the edges of the fish to fit inside the box. First put a sheet of nori inside the oshibako, and top with the first layer of fish. Then evenly spread a layer of 1-ounce of snow crab. Follow with a layer of 1 teaspoon tobiko, then 1 teaspoon mayonnaise, and a layer of 1 cup sushi rice. Finish with another layer of fish. Then press the oshibako lid to compress and mold the sushi. Invert to remove and cut into 6 even pieces crosswise and in half lengthwise to yield 12 pieces. Repeat process for 3 more times to yield 48 rectangular sushi. Keep sushi cold until ready to serve. Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Rice Balls, Maki, and Nigiri Sushi. Also refer to the Sushi Rice recipe as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 34935,"Simplest Quinoa and Pine Nut Pilaf 1 1/4 cups whole grain quinoa (about 7 ounces) 1 3/4 cups low-salt chicken broth (preferably organic) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh cilantro or Italian parsley 1/3 cup pine nuts Instructions: Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain. Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes. Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet. Mix the cilantro and pine nuts into the quinoa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 34936,"Sweet and Sour Chicken 2 tablespoons honey 1 teaspoon chili-garlic sauce 2 tablespoons rice wine vinegar 1 tablespoon reduced-sodium soy sauce 1 teaspoon finely grated fresh ginger 1/4 cup fresh orange juice 2 teaspoons cornstarch 4 teaspoons peanut oil 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces Salt and freshly ground black pepper 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips 8 ounces snow peas, trimmed Serving suggestion, cooked brown rice Chopped peanuts for sprinkling, optional Instructions: In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 34937,"Tea-Smoked Duck Legs with Mushroom and Orzo Ragout 8 duck legs 1/4 cup kosher salt 1/2 tablespoon coarse ground and toasted Szechuan peppercorns 1/4 cup molasses 1/4 cup Chinese black vinegar 1/2 tablespoon five-spice powder 1 cup rice 1 cup black tea leaves 1 cup sugar 2 wet cloths 1 tablespoon minced garlic 1 large red onion minced 1 cup sliced creminis 1 cup sliced shiitakes 1 cup sliced chanterelles 1 tablespoon dark soy sauce 2 cups orzo 1 tablespoon minced thyme, sprigs for garnish 1/2 cup dry red wine 3 to 5 cups hot chicken stock 1 tablespoon white truffle oil 1 tablespoon chive batons, for garnish Salt and black pepper Canola, oil to cook 1 tablespoon Dijon 1/2 tablespoon sambal 2 limes, juiced 2 cups shredded duck meat 1 large red onion, sliced and caramelized 1 mango, peeled and sliced 2 cups shredded iceberg lettuce 1 sliced tomato 2 large whole wheat burrito or lavash Salt and black pepper Instructions: Mix salt and peppercorns and season duck legs, place in sealed container and let brine overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, vinegar and five-spice. Brush the glaze on the legs and place in the steamer. Steam for 1 to 1 1/2 hours on low steam, occasionally brushing on more glaze and checking water level. Legs should be tender. Remove steamer and dump out remaining water and wipe clean. Line with foil and add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top and seal with wet cloths around the steamer. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Legs may be served directly form the steamer, or if you wish, pan sear or deep fry in oil to bring out the golden brown color. For the ragout: In a large, hot skillet coated lightly with oil, brown garlic and onions, about 5 minutes. Add mushrooms, soy sauce and season. Add orzo and thyme and stir. Deglaze with wine and reduce by 50 percent. Reduce heat to medium and slowly add stock one ladle at a time. Stock should be completely absorbed before adding more. Continue adding stock until a creamy texture is achieved (like risotto). Check for seasoning and whisk in the truffle oil.
Plating: In a large paste bowl, mound some ragout. Place 2 legs on top, criss-crossed and garnish with thyme sprig and chives. Plating: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias. Yield: 2 servings Wine Recommendation: Dutton Ranch, Pinot Noir, Sebastopol Vineyards, Russian River Valley,1995; This recipe utilizes the leftovers from above. ","[Pinot Noir, Sauvignon Blanc, Grner Veltliner, Arneis]" 34938,"Caraway Bloody Marys with Mini Reubens 2 tablespoons unsalted butter, melted 6 slices rye bread 1/4 cup Russian dressing
3 slices Swiss cheese
3 ounces sliced deli corned beef
1/2 cup drained sauerkraut (save some brine for the Bloody Marys) 6 cornichon pickles
4 cups tomato juice 1 cup vodka
2 tablespoons sauerkraut brine
1 tablespoon hot sauce, preferably Crystal, or more to taste
1 tablespoon lime juice
1 1/2 teaspoons celery salt, plus more for garnish
1 1/2 teaspoons Worcestershire sauce
1 teaspoon ground caraway seeds
1 teaspoon ground horseradish
1 teaspoon sugar
4 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 head celery Instructions: For the mini Reubens: Preheat the broiler. Fit a rack 8 to 6 inches from the heat source. Brush the melted butter over each bread slice. Flip over and add a layer of Russian dressing to each slice, followed by a piece of cheese. Layer the corned beef on half the bread slices, followed by a spoonful of sauerkraut. Build 3 sandwiches with the remaining slices, cheese-side down.
Broil, flipping halfway through, until brown and toasty, about 4 minutes. (Keep an eye on this so that it doesn't burn.) Cut off the crusts and slice each sandwich into 4 squares. Place a cornichon, the sandwich and another cornichon on a skewer. Repeat to make 5 more skewers. For the Bloody Marys: Mix together the tomato juice, vodka, brine, hot sauce, lime juice, celery salt, Worcestershire sauce, caraway seeds, horseradish, sugar, garlic and a few turns of black pepper in a pitcher. Taste and adjust the seasonings as desired. Garnish with celery stalks and the Reuben skewers. Serve the remaining mini Reubens on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34939,"Potato-Crusted Salmon with Chives and Scallion Sauce 2 large potatoes, peeled 4 (4-ounce) salmon fillets or steaks Salt and ground white pepper to taste 4 teaspoons Dijon mustard 1 tablespoon extra virgin olive oil Chive and scallion sauce (recipe follows) 2 large potatoes, peeled 4 (4-ounce) salmon fillets or steaks Salt and ground white pepper to taste 4 teaspoons Dijon mustard 1 tablespoon extra virgin olive oil Chive and scallion sauce (recipe follows) 1 tablespoon extra virgin olive oil 5 scallions, thinly sliced, white part only 1 tablespoon chopped fresh garlic 1/4 cup champagne vinegar 1/2 cup chardonnay or other full bodied dry white wine 1/2 cup evaporated skim milk 1 teaspoon cornstarch mixed with 1 tablespoon water 6 chives, snipped Salt and ground white pepper to taste. 1 tablespoon extra virgin olive oil 5 scallions, thinly sliced, white part only 1 tablespoon chopped fresh garlic 1/4 cup champagne vinegar 1/2 cup chardonnay or other full bodied dry white wine 1/2 cup evaporated skim milk 1 teaspoon cornstarch mixed with 1 tablespoon water 6 chives, snipped Salt and ground white pepper to taste. Instructions: Grate the potatoes using the large holes of the grater. Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper. Preheat oven to 425 degrees. In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color. Serve with Chive and Scallion Sauce. Grate the potatoes using the large holes of the grater. Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper. Preheat oven to 425 degrees. In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color. Serve with Chive and Scallion Sauce. In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture. Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper. In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture. Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 34940,"Beef Brisket 1 (6 to 8-pound) beef brisket 1 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust) Instructions: Preheat the oven or smoker to 225 degrees F. Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. Remove the meat from the oven or smoker and wrap in a double layer of aluminum foil to seal in the juices. Turn the foiled meat upside down and place it back in the oven or smoker for 1 more hour. Remove and let the meat rest for 20 minutes. Slice in 1/4-inch thick slices. Serve with jalapeno peppers and/or onions on a bun or in a soft flour tortilla shell with fajita seasoning and sauce. Enjoy! ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 34941,"Marinated Cherry Peppers Stuffed with Homemade Goat Cheese Served with a Prosciutto and Arugula Salad 1/4 cup red wine vinegar 1 teaspoon chopped garlic 1/2 cup chopped fresh herbs (rosemary, basil, thyme, marjoram, oregano, chives, etc.) 8 cups washed arugula leaves 1/2 cup thinly sliced red onions 8 very thin slices proscuitto 1/2 pound homemade goat cheese, recipe follows Salt and white pepper 16 marinated cherry peppers (canned variety works best), drained, rinsed and dried 1 cup extra virgin olive oil 1 gallon goat's milk (unpasteurized) 1 quart buttermilk 3/4 teaspoon rennet liquid or 1 tablet rennet (available in health food stores) Olive oil, for seasoning Salt Pepper Instructions: Whisk marinade ingredients together in a non-reactive bowl and set aside. With a sharp paring knife, remove stem and core of peppers and dry them well with paper towels. In a small bowl, mix goat cheese with salt and pepper, to taste. Carefully fill each pepper with goat cheese and place in a shallow non-reactive casserole dish or bowl. Cover with marinade and refrigerate overnight before serving. (For an interesting twist, dip in beer batter and fry) When ready to serve, remove cherry peppers from marinade and set aside. Using a spatula, transfer marinade to a large bowl, add Arugula and sliced onions and toss well to combine. Divide salad between 8 salad plates, top with a piece of proscuitto and garnish with stuffed peppers. In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet. Heat over low heat to 180 degrees. Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate. Line a colander with several layers of cheesecloth and ladle curds into colander. Discard whey. Fold cheesecloth over top of curd and allow to drain overnight, refrigerated. Remove from cheesecloth and season to taste with olive oil, salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34942,"Grilled and Smoked Tomato Relish Hickory chips, soaked in water 8 plum tomatoes, halved 1/3 cup diced shallots 1/4 cup capers 3 tablespoons red wine vinegar 1/3 cup chopped fresh basil 1/4 cup extra virgin olive oil Salt and pepper Instructions: Place smoking chips in a stovetop smoker. Add the tomatoes and cook for about 7 minutes. Chop into small dice and mix in bowl with remaining ingredients and season to taste. ","[Cabernet Sauvignon, Zinfandel, Tempranillo, Garnacha]" 34943,"Coffee Angel Food Cake 1 cup cold water plus 1 tablespoon 3 tablespoons Mexican coffee flavored liqueur (recommended: Kahlua) 1 tablespoon instant coffee (recommended: Folgers) 1 (16-ounce) box angel food cake mix (recommended: Betty Crocker) 2 tablespoons cocoa powder (recommended: Hershey's) 1 (1-pound) box powdered sugar, sifted (recommended: C and H) 1/4 cup milk 2 tablespoons orange liqueur 1 orange, zested Instructions: Move oven rack to lowest position. Preheat oven to 350 degrees F. Combine the water, Mexican coffee flavored liqueur, and instant coffee in a medium mixing bowl. Stir until coffee crystals have dissolved. Add cake mix and cocoa powder and using an electric hand mixer, beat on low speed for 30 seconds; then beat on medium speed for 1 minute. Pour into an ungreased 10 by 4-inch tube pan. Bake in preheated oven for 37 to 47 minutes or until top is a dark golden brown, cracked, and not sticky. Remove from oven and immediately turn pan upside down onto a bottle until cooled completely. Run knife around edges of pan and remove cake from pan. For the icing: Whisk together all ingredients in a medium mixing bowl until smooth. Pour icing evenly over the top of the cake letting it run down the sides of the cake. Let icing set for 1 hour. Slice cake and serve garnished with orange zest. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 34944,"Bourbon Minted Fruit Kabobs 1 cup bourbon 1 cup water 1 handful mint leaves, chopped, plus more for garnish 1 cup sugar 1 cantaloupe cut into 32 wedges 1 honeydew cut into 32 wedges 1 pineapple cut into 32 wedges 32 strawberries 32 grapes Instructions: Skewers In a saucepan over high heat, bring the bourbon and water to a boil. Add the sugar and stir until it is dissolved. Add the mint, cover, and let stand for 1 hour. Chill. While that is cooling, skewer the fruit onto metal or bamboo skewers, alternating the fruit for color and texture. Place the kabobs on a platter. Drizzle them with the cold mint bourbon sauce. Garnish with fresh mint. ","[Bourbon, Moscato, Riesling, Sauvignon Blanc]" 34945,"Braised Pot Roast with Vegetables 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat Kosher salt and freshly ground black pepper 3 tablespoons olive oil 1 cup canned crushed tomatoes 1 cup water 2 red onions, halved 2 garlic cloves, chopped 8 carrots, sliced 2 celery stalks, sliced 1 cup button mushrooms, stems removed 2 sprigs fresh rosemary 4 sprigs fresh thyme 2 bay leaves Instructions: Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 34946,"Three-Cheese Chicken and Mushroom Baked Pasta with Pancetta Kosher salt and freshly ground black pepper 1 tablespoons extra-virgin olive oil 1/2 pound pancetta, diced 1/2 pound cremini mushrooms, thinly sliced 1 pound dried penne 5 1/2 cups prepared marinara sauce 1 1/2 cups shredded rotisserie chicken, skin and bones removed 1 1/2 cups shredded Italian fontina cheese 1 1/2 cups shredded mozzarella 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Add the mushrooms to the pancetta drippings and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer to the bowl with the pancetta. Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the marinara, chicken, the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the mozzarella and the remaining Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 34947,"Strawberry Tartlets 1 pound strawberries, washed, dried and hulled 1 lemon 1 lime 1/2 cup granulated sugar, plus additional for sprinkling 1/2 cup powdered sugar 1/4 cup all-purpose flour 1 tablespoon unsalted butter, melted 2 tablespoons orange juice, from concentrate (recommended Tropicana) not fresh squeezed Nonstick spray 1/2 to 3/4 cup sour cream Instructions: Put the strawberries on a flat surface and cut them, widthwise, into 1/4-inch thick slices. The slices should be thin enough to bend slightly when you cut them.
Using a vegetable peeler and, with a light touch, remove the zest from half of the lemon. Try to remove the zest in small pieces and leave the pith (the white part) behind. Juice the lemon and the lime and add them to a bowl along with the zest, sugar and strawberries. Cover the bowl and refrigerate.
Preheat the oven to 375 degrees F. Meanwhile, sift the powdered sugar and flour into a medium bowl. Use your hands to push the sugar and flour through the strainer to make it easier. Stir in the melted butter and the orange juice. Stir to blend.
Invert a baking sheet and put it on a flat surface. Coat it with a thin layer of nonstick spray as an added precaution against sticking. Spoon a generous teaspoon of the batter near the corner of the sheet and use a small offset spatula to spread it thinly into a small, imperfect oval. Take care to leave space between each oval because they will spread when they are baked. You should be able to fit about 12 on the tray.
Bake them in the oven until light brown, about 5 to 8 minutes. Remove the tray from the oven. Put the tray by the inverted muffin tin. Use the offset spatula to lift the shells, 1 by 1, off the tray. Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell. The sides will overlap or be higher than the muffin hole. Your goal is to make a tart shell to fill with the strawberries. Repeat with the remaining shells. Allow them to cool. Strain the liquid from the strawberries and pour it into a small pan. Reduce over medium heat until it becomes syrupy and thick. Pour it back over the strawberries and toss to blend. Return to the refrigerator to chill again. When ready to serve, put a small dollop of sour cream in the bottom of each shell and top with some of the strawberries. Sprinkle with a touch of granulated sugar. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34948,"Rosemary Roasted Turkey One 10- to 12-pound turkey Kosher salt and freshly ground black pepper 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 tablespoon finely chopped fresh rosemary leaves plus 2 rosemary sprigs 2 lemons, quartered Instructions: Let the turkey sit out for about 1 hour to come to room temperature. Preheat the oven to 400 degrees F. Remove the packet of neck and giblets and set aside. Cut away any fatty pieces near the cavity or neck of the bird and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Combine the butter and chopped rosemary. Loosen the skin over the breast of the turkey and push half of the butter mixture under the skin and over the breast meat. Rub the skin of the turkey with the rest of the butter mixture. Stuff the cavity of the turkey with the lemons and rosemary sprigs. Tie the legs together with twine. Tuck the wings under the body of the turkey and put it, breast side up, on a rack in a roasting pan. Roast the turkey until it begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue cooking until the internal temperature near the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes. Present the turkey whole on a platter garnished with the lemons from inside the cavity. To carve, first remove the wishbone, then legs, thighs and wings, and thinly slice the breast meat on an angle to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34949,"Light Lemony Berry Cheesecake Nonstick cooking spray 3/4 cup (60 g) whole-wheat graham cracker crumbs (sometimes I use amaretti cookies as a substitute) 2 cups (480 ml) light cottage cheese 1 (8-ounce/225-g) package light cream cheese 3 large eggs 3/4 cup (150 g) sugar, plus a little more for the berries 1 tablespoon grated lemon zest 1/4 cup (60 ml) fresh lemon juice 2 tablespoons all-purpose flour 1 teaspoon vanilla extract Sliced strawberries, raspberries, and blackberries Instructions: Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 34950,"Classic Spinach Salad 1 bunch fresh spinach, washed, stems removed, torn into bite-sized pieces 4 ounces of bacon fried crisp, drained, crumbled, if desired or 2 chopped hard boiled eggs 4 large white mushrooms, sliced 1/4 small red onion, sliced thin Instructions: In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 34951,"Basic Long-Grain Brown Rice Pilaf 2 tablespoons unsalted butter 1 cup long grain brown rice (about 6 1/2 ounces) 1 (2-inch) strip fresh lemon peel 2 1/2 cups water, or vegetable broth, low sodium canned or homemade Kosher salt and freshly ground black pepper Instructions: Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34952,"Chicken Soup 3 (5-pound) roasting chickens 3 large yellow onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 stalks celery with leaves, cut into thirds 4 parsnips, unpeeled and cut in half (optional) 20 sprigs fresh parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in half crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns 4 cups 1/4-inch-diced carrots 4 cups 1/4-inch-diced celery 1/4 cup minced fresh dill 1/4 cup minced fresh parsley Matzo Balls, (see recipe) 4 extra-large eggs, separated 1/2 cup good chicken stock 1/4 cup rendered chicken fat, melted 1/2 cup minced fresh parsley 2 teaspoons kosher salt, plus more for egg whites 1 cup matzo meal Instructions: Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls. Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick. Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 34953,"Tofu Edamame Falafel, Tofu Tahini 1 teaspoon toasted coriander seeds 1 teaspoon toasted cumin seeds 2 cloves garlic One 14-ounce block super-firm tofu, pressed and drained, cut into 1-inch cubes
2 cups frozen shelled edamame, thawed 1 cup roughly chopped yellow onion 1/2 cup packed fresh parsley leaves 1/4 cup packed fresh cilantro leaves 1/4 cup all-purpose flour 1 tablespoon soy sauce Salt and freshly ground black pepper Vegetable oil
2 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon extra-virgin olive oil 2 cups baby arugula 2 cups romaine lettuce, chiffonade Tofu Tahini, recipe follows Pickled Shallots, recipe follows Toasted sesame seeds, for garnish 1 cup roasted sesame seeds 1/2 cup non-fat Greek yogurt 1/4 cup lemon juice, strained 1/2 cup soy milk Zest of 1 lemon One 14-ounce block soft tofu, such as House Foods Salt and freshly ground black pepper 1 cup rice vinegar 1/2 cup sugar 1 tablespoon yellow mustard seeds 1 dried red cl, crushed 1 star anise Pinch salt 1 cup shallots, sliced thinly and separated into rings Instructions: Place the coriander seeds, cumin seeds and garlic into the bowl of a food processor. Blend on high speed until the spices and garlic are finely ground.
Add in the tofu, edamame, onions, parsley, cilantro, flour and soy sauce. Season generously with salt and pepper. Process until the mixture forms a rough paste.
Heat several inches of vegetable oil in a deep, wide pot to 375 degrees F.
Roll the falafel into 2-inch balls. Fry the balls in small batches until golden brown and crispy, 3 to 4 minutes. Drain on paper towels and lightly season with salt.
In a small bowl, whisk together the rice vinegar, honey and olive oil and season with salt and pepper. Toss with the arugula and romaine lettuce. Season lightly with more salt and pepper.
To serve, divide the salad greens among four plates. Divide the falafel among the plates, placing on top of the salad. Spoon the Tofu Tahini over the falafel. Garnish with some Pickled Shallots and sesame seeds. Serve immediately.
Serving Ideas: In a pita bread as a sandwich. On toothpicks as an hors d'oeuvre/appetizer. Combine the sesame seeds, yogurt, lemon juice, soy milk, lemon zest and tofu in a blender and process until smooth. Season with salt and pepper and add water if necessary for consistency. Keep refrigerated until needed. Can be served warm or cold. In a small pot, combine the rice vinegar, 1 cup water, sugar, mustard seeds, cl, star anise and salt. Bring to a boil over high heat, and then remove from the heat.
Place the shallots in a deep bowl set over another bowl of ice. Pour the hot brine over the shallots and submerge the shallots, gently stirring with a spoon. Place a paper towel over the shallots to completely submerge them. Allow to cool to room temperature. Keep refrigerated in the brine until needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34954,"Soft Polenta Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil
1 cup yellow cornmeal or polenta 4 tablespoons unsalted butter
1/4 cup freshly grated Parmesan Instructions: Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 34955,"Beef Wellington 2 1/2 lb. center cut beef tenderloins 1/2 tsp. ground black pepper (optional) 1 egg 1 tbsp. water 1 tbsp. butter 2 cups finely chopped mushrooms 1 medium onion, finely chopped (about 1/2 cup) 2 tbsp. all-purpose flour 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed Instructions: 1.Heat the oven to 425F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until an instant-read thermometer inserted into the beef reads 130F. Cover the pan and refrigerate for 1 hour. 2.Reheat the oven to 425F. Beat the egg and water in a small bowl with a fork. 3.Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often. 4.Sprinkle the work surface with the flour. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edge. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. 5.Bake for 25 minutes or until the pastry is golden brown and an instant-read thermometer inserted into the beef reads 140F. 6.Serving Suggestion: Serve with green beans amandine. For dessert serve cheesecake topped with sliced strawberries. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]

" 34956,"Latin-Spiced Lamb Burgers 1 1/2 teaspoons whole black pepper 1/2 teaspoons coriander seeds 1/2 teaspoons cumin seeds 1/4 to 1/2 teaspoons cayenne powder 2 cloves minced fresh garlic Salt 2 pounds grass-fed ground lamb (antibiotic-free, hormone-free) About 1/3 cup dried ancho chiles, caps removed and seeded About 1/3 cup dried pulla, caps removed and seeded About 1/3 cup dried pasilla, caps removed and seeded 1 cup water 1 tablespoon sour cream 1/4 cup extra-virgin olive oil 1 small clove garlic, chopped 2 to 3 tablespoons fresh lime juice 1/2 tablespoon salt Cream (just enough to thin mixture to a saucy consistency) 6 ciabatta buns, about 6 by 4-inches 3 ounces Cotija cheese Red onion, sliced Tomato, sliced Lettuce or spring green mix Instructions: For the patties: Toast pepper, coriander and cumin together in a dry pan until they crackle and pop (shake pan constantly). Their color should be light brown, and spices should smell like toast, popcorn, smoky, etc. Pour them straight into a coffee grinder and blend the seeds to a fine powder. Mix all spices, garlic and salt well into the lamb. Form into 6 even patties. For the sauce: After weighing, rip the dried peppers open to shake out the seeds (a few seeds left in is ok). Throw the peppers in a saucepan with the water, and boil over medium heat until only 1/4 cup of liquid remains at the bottom. Add the peppers (with cooking liquid), sour cream, oil, garlic and lime to the blender, and blend it until very smooth. Add salt and blend again. Add cream and pulse a few times just to incorporate and get a saucy, squirtable consistency. Grill the lamb patties and the ciabatta until nice, dark grill marks are everywhere (lamb is at its juiciest around medium rare). Put about 1 teaspoon of sauce on each side of the bun. Slice the patties in half to lay lengthwise on the bread, and crumble Cotija cheese on top. Dress with plenty of juicy tomato slices, onion and lettuce. Cut sandwich lengthwise (along the seam of the lamb patty) and plate with cross-section facing outward. ","[Rioja, Tempranillo, Garnacha, Barbera]" 34957,"Brown Rice with Hazelnuts 1 cup chopped hazelnuts (recommended: Diamond brand) available on baking aisle 3 cups chicken stock 2 tablespoons butter or extra-virgin olive oil 1 1/2 cups brown rice 2 tablespoons chopped flat-leaf parsley Instructions: Toast nuts in a small pan over low heat then remove from heat and reserve. Bring 3 cups stock and 2 tablespoons butter or extra-virgin olive oil to a boil. Add rice, stir, return to boil, cover and reduce heat. Simmer rice 17 to 18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 34958,"Sunny's Creamy Ranch Tomato Soup 6 cups vegetable stock 1/2 cup Hidden Valley? Original Ranch? Light Dressing 8 Roma tomatoes, halved and seeded 2 red peppers, quartered and seeded 1 medium onion, quartered 4 cloves garlic, smashed 2 teaspoons chopped fresh thyme leaves 1/4 cup olive oil, divided 2 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper 1 (6-ounce) can tomato paste Instructions: Preheat the oven to 400 degrees F.

1. Roast the tomatoes. On a sheet pan, gently toss together the tomatoes, peppers, onion, garlic, thyme, 2 tablespoons olive oil, vinegar, and salt and pepper to taste. Arrange the tomatoes and red peppers, skin side up, tucking the garlic bits beneath them and bake until lightly charred, 45 to 50 minutes.
2. Build the soup. In a soup pot, warm the remaining 2 tablespoons of the olive oil over medium-high heat. Stir in the tomato paste and mix well, cooking until it's a deeper red than when you started, about 5 minutes. Add the tomato and pepper mixture, including the juices, and combine. Stir in the stock, cover, and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Let cool for 5-10 minutes. Transfer the soup to a blender* (or use hand-held immersion blender) and pulse in small batches that reach only about a third to halfway up the side of the jar. When blending start slow then increase the speed to puree the ingredients until smooth. Use a separate bowl to hold the blended soup and then return it all to the pot.
3. Stir in the Hidden Valley?. While whisking, slowly add the Hidden Valley? Original Ranch? Light Dressing until combined. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 34959,"SOM TAM (Green Papaya Salad) 6 fresh kii noo chiles, whole, or 2 fresh Serrano chilies, thinly sliced 1 tablespoon coarsely chopped garlic 1 teaspoon coarsely chopped shallot 1 small hard, green unripe papaya, peeled and finely shredded (about 2 cups) 9 green beans, trimmed and cut into 2-inch lengths 1 teaspoon palm sugar or granulated sugar 1/4 teaspoon salt 2 tablespoons fish sauce 1/4 lime, quartered 1 plum tomato, quartered Sticky rice, for serving Instructions: Combine chilies, garlic and shallots. Grind and pound with a mortar and pestle until broken down, but not mushy. Using a spoon, scrape down sides and mix well. Add papaya, pound until the stiff shreds become limp and soft (about 3 minutes). Using a spoon, scrape and turn the mixture. Add beans and pound to bruise them. Add sugar, salt and fish sauce one at a time, pounding a little after each addition. Squeeze in the juice from each section of lime, then add the lime pieces to the mortar as well. Add tomato, pound another minute, turning mixture as before. Taste sauce and adjust seasonings, which should be a mixture of sour, hot, salty and sweet. Using a slotted spoon, transfer salad to a small platter. Drizzle on some remaining sauce and serve with sticky rice. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 34960,"Curried Vegetables in Puff Pastry 2 tablespoons olive oil 1 cup chopped onion 1 1/2 cups diced potato 2 teaspoons minced garlic 1 tablespoon grated fresh ginger 2 tablespoons curry powder 1 cup diced carrots 1 cup thinly sliced celery 3/4 cup diced green bell pepper 3/4 cup diced mushrooms 3/4 cup diced green peas, fresh or frozen 3/4 cup diced zucchini 3/4 cup corn, fresh, canned, or frozen 1 teaspoon salt Freshly ground pepper, to taste 1 1/2 pounds store-bought puff pastry 1 large egg, beaten Seasonal salad greens, for serving Tomato wedges, for garnish Instructions: Heat oil in a large skillet and saute the onion over medium heat until softened. Add the potato, garlic, ginger and curry powder. Saute, stirring frequently, for 5 minutes. Add the carrots, celery, peppers, mushrooms, green peas, zucchini, corn, salt and pepper, to taste. Cover and cook over low heat for about 15 minutes or until the vegetables are very tender and the mixture is quite dry. Remove from heat and let cool. Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper. Divide the pastry into 8 pieces. On a lightly floured surface, roll 1 piece out to form a circle about 10 inches in diameter. Spoon one-eighth of the curried vegetable mixture into the center, and gather the pastry up to form a bundle, pinching the pastry together to hold it in place. Trim the ragged ends from the top of the pastry bundle. Repeat with the remaining pastry and filling. Use the pastry trimmings to make leaf and berry shapes and decorate the bundles, sticking them on with some of the beaten egg. Brush the bundles all over with the egg, lift them carefully onto the baking sheet, and bake for 20 to 25 minutes, or until the pastry is golden and the filling is heated through. Serve immediately on salad greens, garnished with tomato wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34961,"Fruit Salad with Orange Liqueur and Sorbet 2 fresh ripe peaches, pitted and diced or 1 can whole peaches, drained and diced 1 ripe Bartlett or Anjou pear, diced 1 pint ripe strawberries, halved 2 kiwis, peeled and sliced 2 ounces orange liqueur, such as Grand Marnier 1 pint orange or strawberry sorbet Instructions: Combine fruit in a bowl and douse with liqueur. Toss fruit with liqueur to combine. To serve, top dishes of fruit with scoops of sorbet.; ","[Chardonnay, Moscato, Riesling]" 34962,"BLT Salad 1/3 cup extra-virgin olive oil, plus a drizzle 6 slices thick cut bacon, chopped 1 clove garlic, grated or minced and crushed with flat blade of a knife 1 tablespoon Dijon mustard 2 tablespoons white balsamic vinegar or white wine vinegar Salt and freshly ground black pepper 3 tablespoons chopped chives 1 large heart romaine lettuce 1 head Traviso lettuce or radicchio 1 pint multi colored, red or yellow cherry tomatoes Instructions: Heat a drizzle of olive oil in a skillet over medium-high heat and add bacon, cook until crisp then drain on paper towels. In a salad bowl, whisk together the garlic, mustard, vinegar and stream in extra-virgin olive oil to incorporate the dressing, season with salt and pepper and stir in chives. Shred lettuces and add to the bowl. Halve the cherry tomatoes and add to the bowl along with bacon. Toss salad to coat evenly with dressing and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 34963,"Cool Cucumber Soup 3 cups plain nonfat yogurt 1 English cucumber (about 1 pound), cut into chunks 1 scallion, white and green parts, coarsely chopped (about 1/4 cup) 3 tablespoons chopped fresh dill, plus sprigs for garnish Salt and freshly ground black pepper 1 medium tomato (about 5 ounces), seeded and diced 2 teaspoons olive oil Instructions: In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.
   Excellent source of: Protein, Vitamin A, Vitamin C, Calcium
   Good source of: Vitamin K. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34964,"Pie Crust 1 cup unsalted butter 1 cup solid vegetable shortening 4 cups cake flour 2 cups all-purpose flour 1/2 cup sugar 3 teaspoons kosher salt 1/4 to 1/2 cup cold water Instructions: Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34965,"Toasted Hazelnut-Almond Biscotti 2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 1/3 cup blanched whole almonds, toasted 12 ounces bittersweet chocolate, cut into small chunks with a heavy knife 1 1/2 cups whole hazelnuts, toasted and peeled 2 eggs 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 2 tablespoons almond liqueur (recommended: Amaretto) Up to 4 tablespoons water Instructions: Heat oven to 375 degrees F. Grease a large sheet pan. Sift the flour, baking powder, baking soda, salt, and sugar together. Transfer 1/2 cup of the mixture to a food processor. Add the toasted almonds and grind until fine and powdery, about 45 seconds. Add to the dry ingredients. Add the chopped chocolate and whole hazelnuts and mix. Whisk the eggs, extracts, and almond liqueur together. Add to the dry ingredients and mix. The dough may seem dry, but it will come together as you work it. If the dough doesn't come together, add water. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Wet your hands and roll each piece of dough into a flattened log about 10 inches long, 3 inches wide, and 1-inch high. Transfer the logs to the pan, leaving at least 3 inches between the logs (they will spread during baking). Bake until golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking. Let cool 30 minutes. Reduce the oven temperature to 300 degrees. Carefully transfer the logs to a cutting board. Wipe off the sheet pan and grease it again. Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices, discarding the ends. Arrange the slices cut side up on the sheet pan. Bake until toasted, 20 to 25 minutes. Turn the oven off, prop the oven door open, and let cool completely in the oven to set the chocolate. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 34966,"Spicy Grilled Lemongrass Mackerel 1/2 cup freshly squeezed lemon juice 2 tablespoons minced lemongrass 2 tablespoons minced garlic 1 tablespoon, ginger, minced 1 jalapeno cl, finely diced 1 small onion, finely diced 2 tablespoons cilantro, chopped 1/4 cup coconut milk 1/4 cup canola oil Salt Pepper 4 mackerel fillets, skin on Instructions: In a bowl, combine the lemon juice, lemongrass, garlic, ginger, jalapeno, onion, cilantro and coconut milk. Mix well and season with salt and pepper. This mix can be made ahead of time and brought in a resealable plastic bag. Season the mackerel with salt and pepper. Place the mackerel into the marinade and marinate for 15 minutes. Remove the fish from the marinade and place on the grill, skin side up. Grill for 4 minutes per side, basting often with the marinade. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 34967,"Shrimp & Linguine Fra Diavolo 3 tablespoons unsalted butter, divided 1/3 cup panko (Japanese bread flakes)
   8 tablespoons chopped fresh parsley, divided
   Kosher salt and freshly ground black pepper
   1 1/4 pounds large (16 to 20-count) shrimp, peeled and deveined
   2 tablespoons good olive oil
   2 cups thinly sliced red onion (1 large)
   2 tablespoons minced garlic (6 cloves)
   1/4 teaspoon crushed red pepper flakes
   2/3 cup dry white wine, such as Pinot Grigio
   Arrabbiata sauce, homemade, or 1 (24-ounce) jar Rao\u2019s
   1 pound linguine, such as De Cecco
   Instructions: Melt 1 tablespoon of the butter in a medium (10 to 11-inch) saut pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside. Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and saut for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and saut for one minute. Add the shrimp in one layer and saut for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat. Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Gavi]" 34968,"Shrimp Spring Rolls with Peanut Dipping Sauce 2 tablespoons minced fresh ginger 1/4 cup hot water 1/2 cup peanut butter 2 tablespoons soy sauce 4 tablespoons rice vinegar 2 tablespoons sweet white miso 1/4 teaspoon red pepper flakes 3 ounces bean thread noodles, cooked and drained 1 cup finely shredded cabbage 1/3 cup grated carrot 1/4 cup sliced green onion 1/4 cup sesame seeds, toasted 16 cilantro leaves, whole 16 mint leaves, whole 1 pound shrimp, cooked, peeled and split in half lengthwise 16 (6-inch) round sheets rice paper Instructions: To make the dipping sauce: combine the first 6ingredients in a small bowl and season, to taste, with red pepper flakes. Set aside. To make the rolls: in a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds. Place the cilantro, mint and shrimp in separate work bowls nearby. To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets. Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Just above the noodles, place a shrimp half, skin side down, and top with a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used. Keep assembled rolls under wet paper towels covered with plastic wrap. Store at room temperature up to 3 hours, do not refrigerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 34969,"Extra-Rich Strawberry Ice Cream 3 large egg yolks 1/2 cup sugar 1 teaspoon pure vanilla extract Pinch salt 1 cup half and half 1 cup heavy cream 1 pint strawberries Instructions: In a bowl, whisk together the egg yolks, sugar, vanilla, and salt. Pour the half-and-half and cream into the top of a double boiler and heat over hot water until hot, but not boiling. Stir with a wooden spoon, scraping the bottom of the pan to prevent sticking. Slowly pour the hot cream into the eggs and whisk until smooth. Return to the double boiler and cook over medium-low until thick and bubbling around the edges. The custard will coat a wooden spoon. Strain the custard through a fine-mesh sieve into a metal bowl. Cover and chill for at least 4 hours or overnight. Rinse and hull the berries. Roughly chop the berries and transfer half to a small bowl. Mash the other half with a fork or potato masher; they will not be smooth but still a little chunky. Add them to the chopped berries. Chill for at least 1 hour. Pour the cream into the canister of an ice cream maker. Freeze according to manufacturer's instructions. When the ice cream is the consistency of whipped cream, stir in the berries. Transfer to a shallow quart container, cover with plastic wrap, and freeze in the refrigerator's freezer for at least 3 hours until ready to serve. Let the ice cream sit at room temperature for about 10 minutes before scooping. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 34970,"Sausage-and-Mushroom Dutch Baby 3 large eggs 1/2 cup whole milk 1/2 cup all-purpose flour 3 tablespoons unsalted butter, melted Kosher salt and freshly ground black pepper 1/2 pound breakfast sausage, casings removed and meat crumbled
1/2 pound breakfast sausage, casings removed and meat crumbled 1/2 pound white button mushrooms, stems removed and caps cut into 1/2-inch pieces 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped shallots 1 cup grated Gruyere or Swiss cheese Tossed green salad, for serving Instructions: Position an oven rack in the center of the oven, and preheat to 425 degrees F. Whisk the eggs, milk, flour, 2 tablespoons of the melted butter, 1/2 teaspoon salt and a few grinds of pepper in a bowl or measuring cup until smooth (a few lumps are fine); cover the batter, and refrigerate until needed. Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes; transfer to a small bowl, and set aside. Lower the heat to medium, and add the remaining 1 tablespoon melted butter to the skillet. Once the butter is bubbling, add the mushrooms, parsley, shallots and some salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned and softened, about 5 minutes. Stir in the sausage. Put the skillet in the oven to heat the mushroom-sausage mixture through, 2 minutes. Sprinkle the Gruyere evenly over the mixture, and carefully pour in the batter (make sure that the sausage and mushrooms are evenly distributed over the bottom of the pan). Bake until browned and puffed, 20 to 22 minutes. Serve immediately with salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 34971,"Macadamia Nut-Crusted Ono with Mango-Lime Butter 1/2 cup chopped fresh mango 1/2 cup dry white wine 2 tablespoons sugar 1 teaspoon peeled and minced fresh ginger Juice of 2 limes 1/4 cup heavy cream 1/2 cup cold unsalted butter, cut into small pieces Salt Freshly ground black pepper 1/2 cup macadamia nuts, whole or pieces 2 cups panko (Japanese bread crumbs) 1/2 cup fresh basil 1/2 cup good-quality mayonnaise 2 teaspoons Sriracha (Thai garlic-cl paste) 6 (6-ounce) ono fillets Canola oil, for sauteing Instructions: To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm. Preheat the oven to 450 degrees. To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and cl paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the cl mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating. In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch. Place the fillets on warmed individual places. Serve with the mango-lime butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 34972,"Long Island Iced Tea .25 oz. Tanqueray London Dry Gin .25 oz. Smirnoff No.21 Vodka .25 oz. Captain Morgan Silver Spiced Rum .25 oz. Jose Cuervo Especial .25 oz. triple sec 1 oz. sweet and sour mix 6 oz. cola 1 wedge lemon (optional) Instructions: Add Tanqueray London Dry Gin, Smirnoff No.21 Vodka, Captain Morgan Silver Spiced Rum, Jose Cuervo Especial, triple sec, and sweet and sour mix in ice-filled Collins glass and stir Top with cola Garnish with lemon wedge (optional) ","[Gin, Vodka, Rum]" 34973,"Blackened Trout with Spicy Kale 2 tablespoons extra-virgin olive oil 2 stalks celery, finely chopped 5 scallions, sliced (white and green parts separated)
2 cloves garlic, finely chopped 2 1/2 teaspoons Cajun seasoning 2 1/2 teaspoons light brown sugar 2 15-ounce cans kidney beans, drained and rinsed 1 15-ounce can no-salt-added diced tomatoes 3 cups frozen kale, turnip or mustard greens (about 8 ounces) Louisiana-style green hot sauce 4 4-to-5-ounce trout fillets, pin bones removed, patted dry Lemon wedges, for serving Instructions: Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add the celery and scallion whites and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the garlic and 1 teaspoon each Cajun seasoning and brown sugar and cook, stirring, 30 seconds. Add the beans, tomatoes and 3/4 cup water; bring to a simmer and cook until the liquid is slightly reduced, 10 to 12 minutes. Stir in the kale and cook until tender, about 5 minutes. Add the scallion greens and a few dashes of hot sauce. Meanwhile, mix the remaining 1 1/2 teaspoons each Cajun seasoning and brown sugar and sprinkle on the flesh side of each fish fillet. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat; add 2 fillets, seasoned-side down, and cook, undisturbed, until blackened on the bottom, 3 to 4 minutes. Carefully turn the fillets and cook until opaque, about 1 more minute. Transfer to plates. Repeat with the remaining 1/2 tablespoon oil and 2 fish fillets. Serve with the kale and lemon wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 34974,"Reuben Sandwiches 1/3 cup ketchup 1/3 cup mayonnaise
1 tablespoon jarred horseradish
1 small shallot, finely chopped
Freshly ground black pepper
8 slices rye bread, lightly toasted
1 pound thinly sliced pastrami
One 16-ounce package sauerkraut, drained
8 ounces sliced Swiss cheese
Instructions: Preheat the broiler on high. Mix together the ketchup, mayonnaise, horseradish, shallot and a few grinds of pepper in a small bowl. Lay out half of the bread and divide the pastrami among the slices. Top with the sauerkraut, followed by the cheese. Arrange the open-faced sandwiches on a large rimmed baking sheet and broil a few inches from the element until the cheese is melted and browned in spots, about 3 minutes. Spread a generous amount of the Russian dressing on the remaining slices of bread and make sandwiches. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 34975,"Melon or Watermelon Granita 1/4 cup of sugar Lemon juice 4 1/2 cups melon or watermelon juice 1/4 cup melon flavored liqueur Instructions: Add sugar and lemon to melon or watermelon juice, to correct flavor. Add liqueur. Pour mixture into shallow hotel pans to a depth of approximately 1/4-inch. Place in freezer. (If you pour any deeper, ice crystals will not form properly). When you see a layer of ice on the surface, scrape to break it up and put pan back in freezer. Continue this process until completely frozen. Final product should look like sequins. ","[Prosecco, Moscato, Vinho Verde, Cava]" 34976,"Grilled Texas Mesquite Toast 4 tablespoons butter 3 tablespoons garlic spread (recommended: Lawry's) 1/2 teaspoon mesquite seasoning (recommended: McCormick's Grill Mates) 8 slices thick-sliced white bread Instructions: Set up grill for direct cooking over medium heat. In a microwave-safe bowl, combine butter, garlic spread, and seasoning. Cook in microwave on high setting about 1 minute. Brush each slice of bread on 1 side with butter mixture. Place bread on grill, buttered-side down, and cook for 1 minute. For nice grill marks on bread, turn each slice 1/4 turn and grill for an additional 30 seconds. Remove from grill and serve warm. INDOOR: Prepare butter spread and brush 1 side of bread as directed. Heat a skillet over medium heat. Place bread, buttered-side down, in a skillet and cook until golden, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 34977,"Pina Colada Snapper Poke 1 can cream of coconut, such as Coco Lopez 2 tablespoons tamari
1 tablespoon rice wine vinegar
1 tablespoon minced green cl
1 tablespoon minced red cl
2 teaspoons minced fresh ginger
1 clove garlic, minced
Juice of 1 lime
1/2 red onion, cut into small dice
1/2 cup small diced pineapple Salt and pepper 1 pound red snapper fillet, cut into 1/2-inch cubes 1/2 cup shredded unsweetened coconut 1/4 cup toasted macadamia nuts, chopped
2 tablespoons chopped fresh cilantro 3 sprigs fresh mint, chiffonade
2 scallions, sliced on the bias
Instructions: For the dressing: Combine the cream of coconut, tamari, vinegar, green and red chiles, ginger, garlic, lime juice, red onion, pineapple and some salt and pepper in a medium bowl. Mix well, then add the snapper and coat in the dressing. Serve in shallow bowls topped with shredded coconut, macadamia nuts, cilantro, mint and scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 34978,"Four Star Salad 1 lemon, juiced 3 tablespoons extra-virgin olive oil, eyeball it 2 hearts romaine, chopped 1/2 red onion, thinly sliced 1 red pear, thinly sliced 2 tablespoons fresh thyme, 5 to 6 sprigs, chopped 1/4 cup finely chopped mint leaves, a generous handful Salt and pepper Instructions: Place the lemon juice in the bottom of a bowl and whisk in extra-virgin olive oil. Add lettuce, onions, pear, thyme and mint to the bowl and toss. Season the salad with salt and pepper, toss again, taste to adjust seasonings and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 34979,"Ice Cream Sandwiches 32 soft, uniform size cookies 1 qt. vanilla ice cream 2 cups various fillings such as maple nuts, dried fruit, crushed candy bars, etc. Instructions: In a bowl combine several spoonfuls of ice cream with your favorite fillings. Work together with two spoons and work with small batches so it doesn't melt on you. Place and even layer of ice cream on top of bottom layer of cookie and then top with another cookie.
Place cookie immediately in a freezer. Repeat until all cookies are done. Allow cookies to set in freezer at least two hours. ","[Chardonnay, Moscato, Riesling, Sparkling Wine]" 34980,"Chicken and Honey Mustard Pinwheels 2 store-bought rotisserie chicken breasts, finely shredded to yield 2 cups meat 1 1/2 cups arugula, chopped 1 cup mascarpone, at room temperature (8 ounces) 1/4 cup honey 1/4 cup whole grain mustard Zest of 1 large lemon Kosher salt and freshly ground black pepper Two 12-by-9-inch whole wheat or plain Lavash breads Instructions: Mix the chicken, arugula, cheese, honey, mustard and lemon zest in a medium bowl until smooth. Sprinkle with salt and pepper.
Divide the mixture in half and spread over the breads, leaving a 1/2-inch border. Starting at the longest edge, tightly roll up the breads like a jelly roll. Cut each sandwich into eight 1 1/2-inch-thick pieces using a serrated knife and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 34981,"Dosas 1/2 cup whole or split skinless urad lentils (see Cook\u2019s Note) 1/2 teaspoon fenugreek seeds
1 1/2 cups rice flour, plus more if needed
Kosher salt
Ghee or vegetable oil, for cooking
Filling of your choices, optional
Easy Tomato Chutney, recipe follows, for serving, optional 2 tablespoons vegetable oil 1 teaspoon brown mustard seeds
2 teaspoons split skinless urad lentils 1/2 to 1 teaspoon red pepper flakes
2 sprigs curry leaves (about 16 leaves), optional but recommended
3 cloves garlic, finely chopped (about 1 teaspoon)
One 28-ounce can whole peeled Italian tomatoes, hand-crushed or crushed in a food processor
1/2 teaspoon turmeric
Kosher salt
2 teaspoons jaggery or any raw sugar
1/2 teaspoon tamarind paste
1 tablespoon roasted sesame oil, optional Instructions: Rinse the lentils well in cold water and drain. Transfer them to a large mixing bowl, add the fenugreek seeds and 2 cups water and let soak at room temperature for a minimum of 4 hours and up to 8 hours. Drain the mixture and add to a blender with 3/4 cup fresh water. Blend until creamy with an ever-so-slight grittiness. Pour this mixture back into the large mixing bowl and add the rice flour, 1/2 teaspoon salt and enough water so it is the consistency of pancake batter. Mix well until evenly mixed and no lumps are remaining. Cover and let ferment until the batter has tiny bubbles, is frothy and has increased in volume, 12 to 36 hours (depending on the weather; see Cook\u2019s Note).
Add another 1/2 teaspoon salt to the batter and mix well. The final batter should not be too thin or thick; if it's too thick, add a little water, just enough to make the batter spreadable. A very runny batter will not result in crisp dosas, but a very thick batter will not be easy to spread. If the batter is very thin, you can add 1 to 2 tablespoons of rice flour to thicken. Transfer to an airtight quart container. This mixture will keep for up to a week in the refrigerator.
To make dosas: Heat a nonstick pan or well-seasoned cast-iron pan over medium-high heat. (If your pan is not nonstick, rub a little oil into it. A nice traditional way of doing this is by using the flat side of half an onion.) Pour about 1/4 cup batter in the center of the pan and with the back of the ladle or the back of a small heatproof bowl or katori, spread it from the center outwards in concentric circles by applying a gentle pressure. Don\u2019t worry if the batter does not spread very evenly. I prefer a little unevenness as that way parts of the dosa are crisp and parts are soft. Drizzle about 1 teaspoon of ghee or oil around the rim of the dosa and let the dosa cook until it becomes crisp on the thin parts and you can see it turning light brown, 2 to 3 minutes.
Add the filling of your choice (if filling) to half of the dosa. With a metal or non-stick turner, flip the other half over and transfer to a plate. Repeat with the remaining batter. Dosas are best eaten right away. Serve with Easy Tomato Chutney, if desired.
Heat the vegetable oil in a medium saucepan over medium-high heat. Once hot and shimmering, add the mustard seeds. They should pop immediately. Lower the heat to medium and add the lentils, red pepper flakes and curry leaves if using. Be careful, as the curry leaves will sputter. Cook, stirring often, until the lentils turn golden brown, about 1 minute. Add the garlic and cook until it just starts sizzling; you do not want it to brown. Add the tomatoes, turmeric and 1/2 teaspoon salt. Increase the heat to medium high, bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 15 minutes. Add the jaggery or raw sugar and tamarind paste and cook until well mixed and the sugar has melted, 4 to 5 minutes. Add salt to taste. Remove from the heat and add the roasted sesame oil to finish, if using.
Once cool, transfer the chutney to an airtight container and refrigerate. This chutney will keep for up to 2 weeks in the refrigerator. ","[Syrah, Grenache, Tempranillo, Barbera]" 34982,"Holiday Punch 2 pints raspberry sherbet 1/2 gallon cranberry juice (or a mix of cranberry and pomegranate juices), well chilled 1 2-liter bottle ginger ale, well chilled Instructions: Line a baking pan with parchment, place scoops of the sherbet in the pan and freeze until firm, 30 minutes. Place the frozen scoops of sherbet in a large punch bowl and add the cranberry juice and ginger ale; stir gently. Serve immediately. ","[Chardonnay, Moscato, Riesling]" 34983,"Mama Lorna\u2019s Filipino Spaghetti Kosher salt and freshly ground black pepper 1 pound chitarra or spaghetti noodles
1 tablespoon olive oil
2 tablespoons bacon fat
4 whole Chinese sausage, sliced in 1/2-inch wheels
4 cloves garlic, finely minced
1 small onion, finely diced
1 pound lean ground pork
1/2 cup tomato paste
3 cups tomato puree
1 cup banana ketchup
2 tablespoons porcini powder or dried mushroom powder
Shredded white Cheddar, for serving Instructions: Bring 4 quarts of salted water to a rolling boil in a large stockpot and cook the pasta until tender but firm, about 9 minutes. Drain in a colander and toss with the olive oil to prevent sticking. Set aside to cool to room temperature. Heat the bacon fat in a skillet over medium-high heat. Add the Chinese sausage and cook, stirring, until fragrant and brown, 3 to 5 minutes. Remove the sausage and reserve.
Saute the garlic and onions in the same skillet over medium-high heat until the onions are slightly browned, 3 to 5 minutes. Add the ground pork and cook until the meat is brown and any juice from the meat has evaporated, 6 to 8 minutes. Season with salt and pepper.
Add the tomato paste and continue to cook until the paste is slightly brown, 3 to 5 minutes. Add the tomato puree and banana ketchup. Stir to combine and blend the flavors. Reduce the heat to medium, cover and simmer, stirring occasionally, until slightly thickened like Bolognese, about 15 minutes.
Add the porcini powder and season with salt and pepper as needed. Stir in the reserved sausage. Pour the sauce over the pasta and finish with the Cheddar.
","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 34984,"Rabbit Stew 1 cup all-purpose flour Salt and freshly ground black pepper 2 pounds rabbit tenderloin, cut into 1 to 1 1/2-inch cubes 8 tablespoons butter, divided 3 cups port or red wine, divided 4 cups chicken or vegetable stock 1/2 tablespoon minced fresh thyme leaves 2 tablespoons minced garlic 3 bay leaves 1 large onion, halved and quartered 4 carrots, peeled and cut in 1/2 inch semi-circles 4 celery ribs, cut in 1/2-inch lengths 1 1/2 pounds sweet potatoes, diced 2 tablespoons minced fresh rosemary leaves 1 cup diced tomatoes Generous pinch ground nutmeg Instructions: In a large bowl, combine the flour and salt and pepper, to taste. Add the rabbit, coating it well with the seasoned flour. Heat a large saucepan over medium-high heat and add 4 tablespoons of butter. Remove the rabbit from flour, tapping off the excess and add to preheated pan. Saute the rabbit until browned. After browning, pour in 2 cups of port and deglaze the pan. Remove rabbit to a plate and set aside. Add the stock, remaining butter, thyme, garlic, bay leaves, onion, carrots, celery, sweet potatoes, and rosemary. Reduce the heat to medium, cover and simmer for 30 to 40 minutes, stirring occasionally. Deglaze with remaining 1 cup of port, and then add tomatoes. Return the cooked rabbit to the pan along with a generous pinch of nutmeg. Simmer until the desired stew thickness is reached, about 10 to 15 minutes. Season with salt and pepper, to taste. Transfer to a serving bowl and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 34985,"Pear and Zucchini Soup 1 tablespoon butter 2 tablespoons olive oil 2 carrots, diced 2 stalks celery, diced 1 small onion, diced 6 medium zucchini, diced 2 small pears, peeled, seeded and diced (preferably Anjou or Forelle) 1 tablespoon fresh sage leaves, cut into ribbons 5 cups water 3 medium potatoes, peeled and diced 1 teaspoon salt, plus more to taste 1/4 cup heavy cream Freshly ground black pepper Bread or croutons, for serving Instructions: In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1 teaspoon salt. Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes. Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper. Serve with bread or croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34986,"Parmesan and Asiago Cauliflower Potato Mash 1 Tablespoon thyme, chopped 2 teaspoons kosher salt 2 Tablespoons Parmesan cheese, grated ? cup Asiago cheese, grated 3 Tablespoons butter, unsalted, softened Black pepper, ground, to taste 1 pound red skinned potatoes, peeled, halved 1 pound cauliflower florets 2 Tablespoons roasted garlic, puree ? cup Holland House White Cooking Wine ? cup chicken stock or vegetable stock ? cup heavy cream Instructions: In a 6-quart pot, combine potatoes, cauliflower, roasted garlic, Holland House White Cooking Wine, stock, heavy cream, thyme, and salt and simmer for 15 to 20 minutes or until potatoes are just cooked through.\n\nRemove from heat. With a potato ricer or food mill, mash potato and cauliflower mixture until smooth. While still hot, mix in Parmesan cheese, Asiago cheese, and butter. Season to taste with black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 34987,"Orange Rice & Peas 1 box Texmati rice Orange zest 1 tablespoon butter Salt & freshly ground black pepper 1 cup thawed frozen peas Instructions: Cook Texmati rice according to package directions. At the last minute blend in orange zest and 1 tablespoon butter, salt, pepper and 1 cup thawed frozen peas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 34988,"Popcorn Cake 1 18.25-ounce box yellow cake mix (plus required ingredients) 4 cups vanilla frosting Cornstarch, for dusting 1 pound white rolled fondant