1 pinch nutmeg 1/4 cup apple juice concentrate, thawed 4 tablespoons (1/2 stick) unsalted butter, cold and cut into pieces 3/4 cup lingonberry preserves, or cranberry sauce 1 1/2 teaspoons sugar mixed with 1 pinch cinnamon Sour cream, for serving (optional) Instructions: Bring a large pot of water to a boil, add the noodles, and boil until cooked through but not mushy. Drain well and set aside. Preheat the oven to 350 degrees and butter an 8 by 8-inch baking dish. In a large bowl, whisk the eggs until frothy. Whisk in the cheese, brown sugar, sour cream, milk, salt, vanilla, cinnamon, nutmeg and apple juice concentrate. Add the drained noodles, butter pieces and lingonberry preserves and mix. Pour into the prepared pan, sprinkle with cinnamon sugar, and bake until the pudding is set and butter is bubbling around the edges, 30 to 40 minutes. Let cool 10 minutes before serving. Serve warm or at room temperature, cut into squares and top with a dollop of sour cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 74301,"Cajun Surf and Turf 2 tablespoons garlic powder 2 tablespoons paprika
2 tablespoons black pepper
2 tablespoons kosher salt
1 teaspoon cayenne pepper
6 tablespoons butter, at room temperature 1 beef tenderloin, trimmed (about 4-inch diameter) 2 pounds jumbo shrimp (size 12), deveined and shells removed
4 whole small red onions, halved and sliced
4 whole green bell peppers, seeded, halved and sliced
4 whole red bell peppers, seeded, halved and sliced 12 cloves garlic, minced
1 cup white wine
1 cup low-sodium chicken broth, plus more if needed 1/2 cup heavy cream
Instructions: Preheat the oven to 475 degrees F. For the seasoning: Combine the garlic powder, paprika, black pepper, salt and cayenne. For the surf and turf: Rub 1 tablespoon of the butter over the tenderloin then sprinkle lightly with the Cajun seasoning. Place in the oven for approximately 25 to 30 minutes. After about 25 minutes check the tenderloin; you want a temperature of 120 to 125 degrees F on a meat thermometer for medium rare to rare. Remove the tenderloin from the oven and rest it for 10 to 15 minutes. In another skillet, add 3 tablespoons of the butter and heat to melt. Throw in the onions, green peppers and red peppers, then cook until golden brown and colored, but still somewhat crisp, a couple of minutes. Add the garlic and cook around for 30 to 45 seconds. Remove the veggies to a plate. Heat the same skillet over high heat, and then pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the skillet to deglaze. Reduce the heat to medium-low heat and pour in the cream, stirring or whisking constantly. Cook the sauce until the cream starts to thicken the mixture, a few minutes. Taste and adjust the seasoning as needed. Add the cooked vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Next add the remaining 2 tablespoons butter to a skillet and melt the butter over high heat. Throw the shrimp into the skillet and sprinkle them lightly with some of the remaining Cajun seasoning. Cook the shrimp until opaque and deep golden brown with some dark brown parts. Remove from the skillet and set aside. Serve the veggies and shrimp in their skillets and the tenderloin on a platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 74302,"Storm's Cordon Bleu Burger Butter 4 (2 1/2 ounces) lean, pure-beef hamburger patties 2 large hamburger buns Mayonnaise 4 tomato slices Sliced lettuce 4 (1-ounce) slices smoked ham 2 (1-ounce) slices mild cheddar cheese Instructions: You'll need a sharp knife, a sturdy metal burger turner and 2 large, heavy skillets (well-seasoned cast iron works very well; Teflon will not work.) Preheat the first skillet over medium-high heat. The second skillet should be preheated to be slightly less hot. Smear the inside of the second skillet with a thin coat of butter. When the first skillet is hot enough to instantly sizzle a small test piece of burger, place the 4 patties inside. Set the buns, crust side up, in the second skillet. Wait 30 seconds or so, then turn the patties and press them down so they spread a bit and stick to the skillet surface. Wait 2 minutes, then remove the lower halves of the buns and coat the toasted surface with mayonnaise. Add 2 slices of tomato and then cover tomato with sliced lettuce. Set aside. When the patties are almost done to your taste, turn them a second time, let them cook a few more seconds until you think they're just right, then remove from the pan. You're through cooking. Next step is to assemble the whole thing. Place 1 beef patty on top the dressed lower half of the hamburger bun. Then stack in this order: 1 slice of ham, 1 slice of cheese, a second slice of ham, a second beef patty, and finally the top half of the hamburger bun. In a few seconds, the heat from the hamburger patties should melt the cheese and weld the entire assembly into 1/2 pound of heaven on a bun. Serving suggestion: French fried potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 74303,"Arroz con Leche y Pasas 4 1/2 cups milk 1 teaspoon butter 1/4 cup sugar 1/4 teaspoon cinnamon 2 cups white rice 2 egg yolks 1 orange, zested 1 lemon, zested 1/4 cup currants, reconstituted in rum for 10 minutes Instructions: Heat the milk in a sauce pan on low with the butter, sugar and cinnamon. Mix in rice and let simmer for 30 minutes. Using a whisk, whisk in egg yolks and zests. Strain the currants, discarding the rum. Add the currants to the rice and serve hot. ","[Chardonnay, Rioja, Tempranillo, Garnacha]" 74304,"Chocolate Pound Cake 2 1/2 cups all-purpose flour 3/4 cup Dutch-processed cocoa powder 1/2 teaspoon salt 8 large eggs, at room temperature 2 egg large yolks, at room temperature 1 tablespoon pure vanilla extract 2 teaspoons instant espresso powder 12 ounces unsalted butter (3 sticks), room temperature 2 1/2 cups sugar 6 ounces bittersweet chocolate, roughly chopped 6 ounces bittersweet or semisweet chocolate, finely chopped 8 tablespoons unsalted butter (1 stick) 1 tablespoon honey Instructions: Place a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour the bundt pan. Sift the flour, cocoa, and salt into a medium bowl. Whisk the eggs, yolks, vanilla, and espresso powder together in a bowl and set aside. In a heavy-duty mixer, beat the butter with the paddle attachment, on medium speed for 1 minute, or until smooth. Gradually pour in the sugar, 1/4 cup at a time, until the butter begins to lighten, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula and beat, on medium-high, until light and fluffy, about 4 minutes more. Adjust the mixer's speed to its lowest setting. Add 1/2 of the flour mixture and mix until completely absorbed before adding the rest. Scrape down the sides of the mixer then beat on medium-high for 30 seconds more. Adjust again to low speed and add half the egg mixture, mix until blended and smooth. Add the remaining egg mixture and beat until almost blended. Remove the bowl from the mixer, and fold in the chocolate by hand. Take care not to over mix the batter. Spoon the batter into the prepared pan and smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Cool the cake in the pan, on a rack for 10 minutes. Turn the cake out of the pan, and cool right side up on a rack. If not serving the same day, wrap in plastic wrap and store at room temperature. Glaze just before serving. Cake can be frozen for 1 month. For the glaze: Put all the ingredients in a microwave-safe bowl or glass measuring cup. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more. Remove from the microwave and whisk until fully combined, smooth and glossy. While warm, pour glaze over cooled cake and do not spread. Serve as desired. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 74305,"Frittata Party! 2 eggs 1/2 teaspoon butter and a drop of oil, for frying Filling, your choice 1/4 cup grated Emmental (but any cheese should do) 1 long red cl, deseeded and sliced 1/4 teaspoon ground ginger 1/4 teaspoon ground coriander 1/2 cup watercress or baby spinach, finely chopped 1 scallion, finely sliced 1/2 cup chopped ham Instructions: Beat the eggs with the filling of your choice. Heat a crepe pan or heavy based frying pan/skillet with the butter and oil. Once the pan is hot, pour in the egg mixture swirling quickly to get an even and thin coating in the pan. Let the omelette cook for a couple of minutes over medium-high heat. Lift the edge of the omelette with a spatula to check it is set and golden underneath; the top of the omelette should be just-about-set but still a little gooey. Slip the omelette out of the pan onto a plate and flip 1/2 of the omelette over the other, or fold in 3 like a business letter. Carry on! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74306,"Mexican Chocolate Tofu Pudding 3/4 cup sugar 1 pound silken tofu 8 ounces high-quality bittersweet or semisweet chocolate, melted 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon chili powder, or more to taste Chocolate shavings, optional Instructions: In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly. Put the sugar mixture, tofu, chocolate, vanilla, cinnamon, and chili powder in a blender and puree until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 74307,"Ruby Smash Ice 1 1/2 ounces bourbon whiskey (recommended: Maker's Mark) 2 ounces ruby grapefruit juice 3/4-ounce pink grapefruit schnapps (recommended: Hiram Walker) 2 ounces ginger beer Texas ruby grapefruit slice, for garnish Instructions: In a mixing glass filled with ice, add the bourbon, grapefruit juice, and schnapps, top with a shaker, and shake until slightly frothy. Pour into a lowball glass, top with ginger beer and garnish with a grapefruit slice. ","[Bourbon Whiskey, Ginger Beer]" 74308,"Slow Cooker Pineapple Habanero Pulled Chicken 5 pounds boneless, skinless chicken thighs 1 1/2 pounds frozen diced pineapple
One 28-ounce can crushed tomatoes
1/3 cup fresh lime juice
2 teaspoons ground cumin
1 tablespoon smoked Spanish paprika
5 large cloves garlic, crushed
3 bay leaves
1 to 2 habanero chiles, seeded and minced 1 large Spanish onion, diced
3 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh cilantro For serving: Rolls and corn tortillas, shredded red cabbage, sour cream, sliced avocado, chopped fresh cilantro, crumbled queso fresco, lime wedges and hot sauce Instructions: Place the chicken thighs in the base of a slow cooker. Add the diced pineapple, tomatoes, lime juice, cumin, paprika, garlic, bay leaves, habaneros, onion, salt and pepper. Stir ingredients to combine well. Cover and cook until the chicken is fully cooked and can be easily shredded, on high for 4 hours or on low for 6 hours. Remove the bay leaves and discard. Remove the chicken to a platter and use 2 forks to shred. Stir the chicken back into the sauce along with the chopped cilantro. Taste and adjust with additional salt and pepper. Serve with rolls, corn tortillas, and other toppings as part of a sandwich or taco bar. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 74309,"Goblin Squares 2 cups cooked pumpkin 1/2 cup sugar 1 teaspoon ground ginger 1/2 teaspoon nutmeg 1/2 gallon nonfat or low-fat vanilla frozen yogurt 4 dozen ginersnaps Instructions: Combine pumpkin, sugar, and spices in a medium-large bowl. Stir in yogurt. Line bottom of a 9 by 13 by 2 inch pan with gingersnaps. Pour half of pumpkin mixture over gingersnaps. Repeat layers and freeze. To serve, remove from freezer, let set at room temperature for 5 minutes, and cut into s ","[Chardonnay, Riesling, Gewrztraminer]" 74310,"Mushroom and Cheese Brioche 1 pound loaf brioche 4 cups milk 6 eggs 1 truffle, sliced, optional 2 cups sliced morel mushrooms 2 cups chopped button mushrooms 2 cups sliced oyster mushrooms 1 shallot, minced 4 cups grated Gruyere cheese Salt and freshly grated black pepper 6 eggs 1 tablespoon white vinegar 1 cup microgreens 1 tablespoon olive oil Salt and freshly ground black pepper Instructions: For the mushroom and cheese brioche: Cut the brioche into 1-inch cubes. In a large bowl, whisk together the milk and eggs. Season with salt and pepper. Add the cubed brioche, truffle peelings, and chopped thyme to the bowl. Cover with plastic wrap and put in the refrigerator for 4 hours or overnight.
In a skillet over medium-high heat, saute the morels, button, and oyster mushrooms with the shallots for 2 minutes. Season with salt and pepper. Add 1/2 the Gruyere cheese to the brioche mixture, then add the mushroom- shallot mixture to brioche and cheese mixture.
Preheat the oven to 350 degrees F. Pour the bread pudding mixture in an oven-proof baking dish. Add the remaining cheese. Season with salt and pepper. Bake for 45 minutes or until puffed and golden brown.
For the poached eggs: Fill a saucepan with 3-inches cold water, add a pinch of salt and bring to a boil.
As the water reaches the boiling point, reduce the heat and allow the water to simmer.
Add 1 tablespoon vinegar to the water. Swirl the water around.
Break the eggs into a small plate or bowl and gently slide it into the water with care, holding the plate as near to the water as possible before allowing the egg to slowly slip into the water.
Once the eggs are in the water, you can help shape it using a spoon or spatula. Let the eggs cook for 3 to 3 1/2 minutes, allowing for the size of the egg and the preferred doneness of the egg yolks.
Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. Trim any stringy or dangling bits with a knife or scissors, if you wish.
Serve the poached egg on top of the truffle bread and garnish with a little bit of the microgreens dressed with olive oil and salt and pepper.
For your first attempt at preparing poached eggs, you may want to carefully break each egg onto a small cup, ramekin, plate or bowl before adding it to the water.
A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs.
Problems will most definitely arise if the eggs are cooked at a temperature that is too high, if the eggs are not very fresh or if there is not enough water in the saucepan.
Use a saucepan or a deep frying pan, which allows you to fill it with about 3-inches of water. The eggs should be covered with water during cooking and the 3-inch depth of water ensures that the eggs will not stick to the pan.
Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely.
By using the freshest eggs possible, eggs that are less than 4 days old, you are more likely to achieve a perfectly poached egg that keeps its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly.
Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape. Without the vinegar, disaster may occur. Use about 1 tablespoon vinegar for each pint of water. Bear in mind that the vinegar may slightly flavor the eggs, so do not use too much or a vinegar that is too strong, if you are not so keen on a vinegary tasting eggs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74311,"Classic Cranberry Sauce 1 pound cranberries, thawed if frozen 1 1/2 cups sugar 2 wide strips lemon zest, plus 2 tablespoons lemon juice 2 wide strips orange zest, plus 2 tablespoons orange juice Instructions: Combine the cranberries, sugar, 1 1/2 cups water and the lemon and orange zest and juice in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook until the cranberries burst and the sauce thickens, 15 to 20 minutes. Transfer the cranberry sauce to a bowl and refrigerate until cold and thickened but still saucy, at least 4 hours and up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Vinho Verde]" 74312,"Wangs 'n' Heat 16 jumbo wangs (chicken wings) 1/4 cup hot sauce of your choice 1/4 cup peanut oil, plus more for frying 6 dried ghost cl peppers, boiled and then pureed 3 fresh habaneros, pureed 3 cloves garlic, pureed Sriracha sauce Jamaican seasoning (ground scotch bonnet peppers, paprika, coriander, cinnamon) 8 ounces Roquefort cheese 4 cups mayonnaise 4 dried chipotle peppers, reconstituted and pureed 4 fresh ghost cl peppers, pureed Salt and freshly ground black pepper Instructions: For the wings: Marinate the wings overnight in the refrigerator in the hot sauce, peanut oil and pureed chiles and garlic. Pour enough peanut oil in a large frying pan to float the wings in. Heat to 350 degrees F. Deep fry the wings for 15 minutes. Mix the Sriracha and Jamaican jerk seasoning to taste to make a sauce. Toss the wings in the sauce. For the blue cheese sauce: Cream the Roquefort cheese with the mayonnaise and mix in peppers. Season with salt and pepper. Serve with the wings.
","[Zinfandel, Syrah, Malbec, Tempranillo]" 74313,"Chicken Mini Empanadas 2 11-ounce packages pie dough mix 1 9.75-ounce can white chicken meat, drained, or 1 1/2 cups shredded rotisserie chicken 1 cup chunky salsa 1 3-ounce can sliced ripe olives 1 cup shredded Mexican cheese blend All-purpose flour, for dusting Instructions: Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill. Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly. On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water. Fold the circles in half and pinch to seal. Pierce the tops with a fork. Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot. ","[Malbec, Tempranillo, Garnacha, Barbera]" 74314,"Grilled Shrimp with Grapefruit BBQ Sauce 1 cup rice, regular or instant Cooking spray 3/4 cup grapefruit juice 1/4 cup ketchup 1 tablespoon Dijon mustard 1 tablespoon brown sugar 1 teaspoon chili powder 1 teaspoon ground cumin 1 tablespoon olive oil 1 teaspoon liquid smoke 3 pounds large or jumbo shrimp, peeled and deveined 1/4 cup scallions, chopped Instructions: Cook rice according to package directions. Over medium high heat, with cooking spray, heat a stove-top grill pan or griddle. In a shallow dish, whisk together grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add shrimp and toss to coat. Place shrimp on the grill and cook 2 minutes per side, or until bright pink and cooked through. Serve half of the shrimp over the rice and top with scallions. Reserve the remaining shrimp for po' boy sandwiches, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 74315,"Pork and Prosciutto with Marsala Brown Butter 1 1/2 pounds pork tenderloin, trimmed of fat, silver skin removed 1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
12 thin slices prosciutto, cut into 1-inch-wide strips
8 sprigs fresh sage
8 tablespoons (1 stick) unsalted butter 2 cloves garlic, minced
1 shallot, minced
1/4 cup Marsala wine
1 cup low-sodium chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, finely chopped
1/2 lemon, for squeezing Instructions: For the pork and prosciutto: Cut the pork into 1-inch-thick medallions. Place each piece between 2 pieces of plastic wrap and using the flat side of a meat mallet, pound to 1/8-inch even thickness. Add the flour to a shallow dish and season liberally with salt and pepper. Lightly dredge each piece of pork in the flour mixture and place on a wire rack to set. Add the olive oil to a 12-inch cast-iron skillet and set over medium heat. Working in batches, add 3 to 4 pieces of prosciutto and cook on each side until golden and crispy, 30 to 45 seconds. It\u2019s okay if they curl up a little and twist as they cook; the most important thing is they are crispy! Set aside on paper towels to drain. Repeat with the remaining prosciutto. Add the sage leaves to the oil and cook until translucent and crispy, about 45 seconds. Drain and set aside. Cook the pork in the same skillet in batches, 3 to 4 pieces at a time. Cook until golden brown, 1 to 2 minutes per side. Set out on a serving platter and keep warm. For the marsala brown butter: Discard all but 2 tablespoons of oil from the skillet. Remove any black bits with a paper towel. Add the butter, garlic and shallots and cook over medium heat until the butter browns and the shallots turn translucent, 3 to 4 minutes. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Move the skillet away from the heat and deglaze with the Marsala. Return to the heat and simmer until reduced by half, 1 to 2 minutes. Add the chicken stock and simmer for another 2 minutes. Season with salt and pepper, then add the chopped parsley. To serve, pour the brown butter sauce over the pork and drizzle with lemon juice. Garnish with the crispy prosciutto and sage. ","[Chardonnay, Barolo, Tempranillo, Pinot Noir]

" 74316,"Balsamic-Marinated Steak and Unstuffed Mushrooms One 2 to 2 1/2-pound 1 1/2-inch-thick London broil 1/4 cup olive oil 1/4 cup Worcestershire sauce 2 tablespoons balsamic vinegar 4 cloves garlic, smashed 2 whole sprigs rosemary plus 1 teaspoon chopped leaves Kosher salt and freshly ground black pepper 1 strip bacon, chopped (about 1/2 ounce) 1 pound cremini mushrooms, halved 1/2 cup panko breadcrumbs 2 tablespoons unsalted butter 1/2 cup sour cream 2 tablespoons prepared drained horseradish 1 tablespoon chopped fresh parsley, for garnish Instructions:

1. Pierce the meat all over with a fork and place in a large resealable plastic bag. Add 2 tablespoons of the olive oil, the Worcestershire, vinegar, garlic and whole rosemary. Seal the bag, pushing out all the air. Shake the bag a few times and refrigerate 8 hours or overnight.
2. Preheat the broiler and line a rimmed baking sheet with aluminum foil. Remove the meat from the marinade and pat dry. Sprinkle both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Broil, flipping once, until the internal temperature reaches 125 degrees F, about 13 minutes. Transfer to a cutting board, tent with foil and let rest at least 15 minutes.
3. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook the bacon, stirring, until crispy, about 5 minutes. Add the mushrooms and cook until golden brown and tender, about 10 minutes. Add the breadcrumbs, butter, chopped rosemary and 1/4 teaspoon each salt and pepper. Cook, stirring, until the breadcrumbs are golden brown, another 3 minutes. Set aside.
4. Stir together the sour cream and horseradish and season with salt and pepper. Slice the steak against the grain, top with the mushrooms and garnish with the chopped parsley. Serve with the horseradish sauce on the side. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 74317,"Poached Salmon 12 ounces center-cut wild salmon 2 quarts olive oil Salt and freshly ground black pepper 1 sprig thyme 1 clove garlic Fleur de sel 1 cup micro greens Instructions: Cut salmon into 4 (3-ounce) portions. Heat olive oil to 95 degrees F. Add thyme and garlic. Season the salmon with salt and pepper. Place in olive oil for 8 minutes. Remove from olive oil. Season with fleur de sel. Garnish with dressed micro greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 74318,"Wax Bean \Pasta\ Salad 1 cup packed basil leaves 1/4 cup packed spinach leaves 1/4 cup olive oil 1/4 cup fresh lemon juice or orange juice 1/4 cup pine nut 1/2 teaspoon salt, optional 1 1/2 pounds wax beans, rinsed and trimmed Olive oil 4 cups cherry tomatoes, rinsed and halved 1 tablespoon diced shallot, optional Instructions: For the spinach-basil pesto dressing: Place the basil, spinach, oil and lemon juice in a food processor or blender, then puree until smooth. Add the pine nuts and a salt, if using, and blend again until the mixture has the consistency of a dressing. Add more oil or lemon juice as needed for your desired consistency. Set aside.
   For the wax bean salad: Cut the beans into pasta-size pieces, about 1 1/2 inches long. Add 1 tablespoon of oil to a large skillet or saute pan and place over medium-high heat. Carefully add the wax beans to the hot skillet in batches, being careful not to overcrowd the skillet. Cook the beans until they've softened a little bit and charred where they've touched the pan, 3 to 5 minutes. Toss the beans with a wooden spoon and cook for another 3 to 5 minutes. Place the cooked beans in a large serving bowl. Continue cooking, adding more oil as needed, until all the beans have been sauteed.
   Add half the pesto dressing, the cherry tomatoes and the shallot if using to the serving bowl and toss with the warm wax beans until combined. Add more pesto to taste and save the remainder of the dressing to serve on the side. Cover and refrigerate the salad and dressing for up to 2 days. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 74319,"Lemon and Garlic Steamed Mussels 2 dozen fresh, small to medium-sized mussels 3 tablespoons Crisco? Extra Virgin Olive Oil 2 tablespoons fresh lemon juice 2 cloves garlic, minced Instructions:
5. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
6. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
7. SERVE immediately with crusty bread for dunking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 74320,"Eggplant and Tomato Sandwiches with Garlic-Thyme Mayo 1 egg, beaten and mixed with 1 tablespoon water 1 eggplant, peeled and sliced into 1/4 inch rounds 1/4 cup grated Parmesan cheese 1/2 cup mayonnaise 2 cloves garlic, minced 2 teaspoons thyme leaves 2 tomatoes, sliced 1 loaf French bread, sliced in half lengthwise Instructions: Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheetpan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on bread. Slice sandwich into 4 sections. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 74321,"Amaretti Stuffed Peaches 1/2 stick unsalted butter, softened 1 cup coarsely crumbled amoretti 2 1/2 Tbsp. whole wheat flour 2 Tbsp. sugar 1/8 tsp. salt 1 large egg 8 firm, ripe small peaches, halved lengthwise and pitted 8 oz. mascarpone cheese Instructions: Put oven rack in middle position and preheat oven to 350 degrees. Melt 2 Tbsp. butter and pour into a 13 x 19 inch glass or ceramic baking dish. Pulse 3/4 cup crumbled amoretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 Tbsp. butter. Blend until butter is incorporated, then add egg and blend until smooth.
   Scoop out just enough peach pulp from center of each peach half with a melon ball cutter or small spoon to create a 1\ deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amoretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temp.
   Wisk mascarpone with a few tablespoons of milk until it reaches a consistency suitable to dollop on peaches. Spoon on 1 Tbsp. per peach. ","[Prosecco, Moscato, Vin Santo, Riesling]

" 74322,"Nancy's Spinach Salad 1/2 small onion 1/3 cup ketchup 2 tablespoons Worcestershire 1/4 cup white vinegar 1/2 cup sugar 1 cup canola oil 1 large bag fresh spinach 2 hard boiled eggs Several large mushrooms, sliced 4 to 5 slices bacon, cooked and crumbled 1 container fresh bean sprouts Instructions: For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day. For the Salad: Mix all of the ingredients in a bowl and toss with dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74323,"Fieri - 4 1 1/2 cups milk 2 eggs, beaten 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 3 ounces cream cheese, room temperature 8 (2-inch) thick slices bread 2 bananas, very thinly sliced 1 cup strawberries, very thinly sliced 4 tablespoons butter 1/4 cup powdered sugar Maple syrup Instructions: Combine milk, eggs, nutmeg, cinnamon and vanilla in a shallow bowl. Set aside. For assembly, spread a thin layer of the cream cheese onto 1 side of the bread slices. Top half the slices with the fruit. Place another piece of bread on top, cream cheese side down, creating a sandwich. Preheat a griddle to 350 degrees F. Lightly brush with the butter. Give the milk mixture a quick stir, and dip the sandwiches into the batter, coating all sides. Place on the griddle. Cook for 3 to 4 minutes per side, then turn on the edges and cook to brown evenly. To serve, slice sandwiches in half on the diagonal and transfer to a serving platter. Sprinkle with powdered sugar and serve with maple syrup. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 74324,"DECORATIVE CENTERPIECES Port Wine Meringues with Swirls Bouquet 1 cup port wine 2 dozen store-bought vanilla meringues Instructions: In a saucepan, over medium heat, simmer the port wine until reduced by 3/4, about 30 minutes. Cool completely. Syrup should be thick but still liquid when cooled. Put a cooling rack onto a parchment lined sheet pan to catch any drips. Using a small clean paint brush, paint a swirl line on half each meringue. Arrange them on cooling rack and let them dry overnight. Carefully pile the meringues into a large wide lipped vase or centerpiece of your choice. Syrup will still be sticky on meringues so be careful not to touch it or over handle the meringues. ","[Port wine, Moscato, Riesling, Gewrztraminer]" 74325,"Pear Tart 2 cups flour Pinch salt 1/3 cup light brown sugar, firmly packed 11 tablespoons cold butter (do not use margarine) 2 egg yolks, lightly beaten with a fork 10 to 12 seckle pears or 6-7 bosc pears, peeled, cut in quarters and then into 2 or 3 lengthwise slices 2 tablespoons lemon juice 1/2 cup currants 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1/3 to 1/2 cup white sugar, depending on the sweetness of the pears 2 tablespoons butter 4 tablespoons sugar Instructions: Place the currants in a small saucepan. Cover with water and bring to a boil. Allow them to boil for a minute and turn off the heat. Let them soak for about 5 minutes. Drain thoroughly and set aside. Preheat the oven to 375 degrees F. Combine flour, salt, and sugar, and cut in butter with a dough blender or 2 knives until it resembles a coarse meal. You can also use a food processor. Stir in egg yolks. Knead this mixture until smooth. This takes quite a bit of kneading (you might want to use 2 hands). Press the dough out on the bottom and sides of an 8 or 9-inch springform pan. Neatly finish the rim. In a large bowl, gently combine the pear slices with the lemon juice, spices, sugar, and currants. Carefully arrange the fruits in the crust. Dot with butter, sprinkle with sugar. Bake for about 30 to 40 minutes, or until the crust is golden. Cool and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 74326,"Grilled Local Anchovies 1 pound fresh anchovies 2 lemons 4 ounces extra-virgin olive oil Sea salt and fresh ground black pepper 1/4 cup Italian flat-leaf parsley, chopped 1/2 cup pitted olives Instructions: Heat charcoal grill. Under cold running water, scale and gut the anchovies, removing the gills, but leaving the head and tail intact. Remove the fins. Open the body cavity, and using your thumbnail, loosen the meat of the fish from the spine. Gently remove the spine by twisting or cutting it off a the base of the anchovy's head and tail. Grill the anchovies over a hot charcoal fire, skin side down for about 2 minutes, or until the flesh of the fish becomes white. Transfer to a large serving platter, arranging the anchovies skin side up on the platter. Squeeze a little lemon juice over the fish. Drizzle with olive oil and season with sea salt and pepper. Sprinkle the parsley and olives over the anchovies and serve immediately. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 74327,"Beef Fajita Pie 1/2 pound stir-fry beef strips 1 pound frozen pepper stir-fry, thawed 2 tablespoons extra-virgin olive oil 2 tablespoons taco seasoning mix 1 (12-inch thin) pizza crust (recommended: Boboli) 1/2 cup lime-garlic salsa (recommended: Pace) 2 cups shredded Mexican blend cheese Sour cream, for serving Refrigerated guacamole, for serving Fresh cilantro, for garnish Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a bowl, combine beef strips, pepper stir-fry, oil and taco seasoning. Grill beef and pepper strips on hot oiled grill about 5 minutes total. Remove pizza crust from package and place on grill. Top with salsa, cheese, beef and pepper strips. Turn heat down to medium and cook pizza covered for 8 to 10 minutes or until cheese has melted and starts to bubble. Serve hot garnished with sour cream, guacamole, and cilantro. INDOOR: Preheat oven to 450 degrees F. Combine and season beef and pepper strips as directed. Heat 2 tablespoons of oil in a large frying pan. When oil is hot, saute beef and pepper strips for 5 minutes. Remove from pan; set aside. Remove pizza crusts from package and top with salsa and cheese. Top with beef and peppers and bake in preheated oven for 8 to 10 minutes or until cheese is melted and begun to bubble. Garnish as directed. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 74328,"Chorizo Garbage Plate 2 to 3 tablespoons vegetable oil
2 cups shredded potato or store-bought hash browns
1/2 cup diced onion
1/2 cup diced green bell pepper
1 tablespoon diced jalapeno, optional
1 cup ground chorizo, browned
1/2 cup diced tomato
5 eggs
1/2 cup shredded Cheddar
Toast or tortillas, for serving Instructions: Preheat a flat top grill or nonstick skillet over medium-high heat. Add the vegetable oil, potatoes, onions, bell peppers, jalapenos if using, and chorizo. Mix together slightly. Cook for 4 to 8 minutes, flipping once. Add the tomatoes and eggs. Mix together and cook for another 2 to 3 minutes, flipping once. Add the cheese and cook until slightly melted. Mix the hash together to distribute the cheese and tomatoes throughout. Serve with toast or tortillas. ","[Rioja, Tempranillo, Garnacha, Barbera]" 74329,"Grilled Chicken with Spicy Ginger Vinaigrette Cooking spray 6 boneless skinless chicken breast halves (about 5 ounces each) Salt and freshly ground black pepper 1/4 cup rice wine (mirin) 2 tablespoons vegetable or olive oil 1 teaspoon wasabi paste 2 teaspoons hot mustard (not powder) 2 teaspoons finely grated fresh ginger 2 teaspoons sesame oil 2 cups prepared cole slaw mix 1 tablespoon reduced-sodium soy sauce 16 wonton wrappers 1 tablespoon peanut oil 1/2 cup reduced-sodium chicken broth Instructions: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt and black pepper. Place chicken on hot pan and cook 3 to 5 minutes per side, until cooked through. In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside. Heat sesame oil in a large skillet over medium-high heat. Add slaw mix and soy sauce and cook 2 to 3 minutes, until wilted. Arrange wonton wrappers on a flat surface. Top each wrapper with 1 heaping teaspoon of slaw mixture. Pull up sides and pinch the middle together, making a purse. Heat peanut oil in a large skillet over medium-high heat. Add purses and cook 1 minute, until bottom is golden brown. Add broth and bring to a simmer. Cover and steam 3 to 5 minutes, until purses are tender and translucent. Serve 4 of the chicken breast halves with all of the vinaigrette spooned over top and all of the beggar's purses on the side. Reserve remaining chicken for stroganoff, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 74330,"The Best Vanilla Cupcakes 1 3/4 cups all-purpose flour (see Cook's Note) 1 tablespoon cornstarch 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 2 tablespoons vegetable oil
2 teaspoons pure vanilla paste or extract 2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup buttermilk, well-shaken 3 sticks (1 1/2 cups) unsalted butter, at room temperature 3 1/2 cups confectioners' sugar
3 tablespoons heavy cream
2 teaspoons pure vanilla paste or extract
1/4 teaspoon kosher salt Instructions: For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners. Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes.
Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.
For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.\u202f
Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 74331,"Beet Home Fries 20 beets 1/2 cup vegetable oil 1/2 cup white vinegar Soybean oil, for frying 2 cups cornstarch 2 cups Japanese mayonnaise, such as Kewpie Shichimi togarashi (Japanese 7-spice blend) 1/2 cup sliced green onions Instructions: Preheat the oven to 375 degrees F. Place the beets in the center of a large foil sheet. Drizzle with the oil and vinegar. Place a second large foil sheet on top of the beets, crimping the edges together to form an airtight pocket. Roast in the oven for 2 hours. When the beets are ready, peel them using a kitchen towel. If roasted correctly, the skin should slide right off. Cut the beets into 1-inch cubes and allow them to chill. Heat soybean oil in a large pan or deep-fryer to 375 degrees F. Toss the beets in the cornstarch until covered, adding more cornstarch as needed. Fry in 2-cup batches, until the outer cornstarch layer becomes crispy. Serve each batch with 1/4 cup mayonnaise. Garnish with shichimi togarashi and green onions. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74332,"Roasted Tomato and Eggplant Gratin 1 cup panko 1/2 cup grated pecorino 3 tablespoons extra-virgin olive oil 2 teaspoons chopped oregano 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup thinly sliced red onion 1 cup halved cherry tomatoes 1 cup chopped heirloom tomatoes 1 1/4 cups tomato puree 1/3 cup extra-virgin olive, plus more for drizzling 1 teaspoon soy sauce 1/4 teaspoon sriracha 5 large cloves garlic, thinly sliced 2 large eggplants, cut vertically and flesh scooped out (reserve eggplant skin) 1 cup grated or finely chopped fresh whole milk buffalo mozzarella (or other mozzarella cheese) Instructions: For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil. For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined. Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 74333,"Burrata Caprese Salad with Garlic Basil Oil 2 large heirloom tomatoes Kosher salt and freshly ground black pepper Garlic-Basil Oil, recipe follows Two 4-ounce balls burrata 2 cups fresh basil leaves 2/3 cup extra-virgin olive oil 1 clove garlic, smashed and peeled Kosher salt Instructions: Cut the tomatoes into 1/3-inch-thick slices, then depending on the size, cut the slices into halves or quarters. Arrange the tomatoes on a serving platter and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle most of the Garlic-Basil Oil over the tomatoes. Tear the burrata balls into large pieces and scatter over the tomatoes. Top the burrata with some of the remaining Garlic-Basil Oil. Serve immediately. Add the basil, olive oil, garlic and 1/4 teaspoon salt to a high-powered blender. Turn the blender on low and gradually increase the speed. Blend until smooth. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 74334,"\A Piece of Turkey\ Easy Roasted Thanksgiving Turkey One 14-pound turkey 3/4 cup kosher salt 2 stalks celery, roughly chopped
1 yellow onion, cut into thick slices
1 container fresh poultry herbs (thyme, rosemary, sage, etc.) 1/2 bulb of garlic, cloves intact
Freshly cracked black pepper
8 tablespoons (1 stick) unsalted butter, cut into tablespoon-size pats Instructions: Ask your butcher to cut the turkey into pieces: legs, thighs and wings separate and an attached double breast. Put the pieces skin-side up on a wire-racked roasting pan and thoroughly rub the kosher salt under and over the skin. Leave lightly covered in the fridge for 2 days, but as all dry-brining methods go, uncover for the last 6 to 8 hours to \dry out\ the skin. When ready to roast, preheat the oven to 450 degrees F. Put the turkey pieces skin-side up in the roasting pan (no rack), then arrange the celery, onions, herbs and garlic in between the pieces. Season with freshly cracked pepper and dot everything, especially the turkey skin, with tablespoon-size pats of butter. Roast the turkey for 30 minutes, then lower the temperature to 325 degrees F and continue to cook until the breast registers 165 degrees F on an instant-read thermometer, another 45 minutes to 1 hour. Let rest, uncovered, for at least 20 minutes before serving. I recommend traditionally carving the breast, hand-shredding the thighs and serving the other pieces on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74335,"Grammie Hamblet's Deviled Crab 1/2 cup celery, finely chopped 1 small green pepper finely chopped 1/2 cup finely sliced green onions 1/4 cup chopped parsley 1 pound crabmeat 1 1/4 cups coarsely crushed cracker crumbs 1/2 teaspoon salt 3/4 teaspoons dry mustard Dash hot sauce 1/4 cup heavy cream 1/2 cup melted butter Instructions: Toss ingredients lightly and spoon into a buttered baking dish. Top with additional crushed cracker crumbs, and brush with melted butter. Bake in a preheated at 350 degrees oven for 25 to 30 minutes or until delicately browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 74336,"Teriyaki Hens with Bok Choy 2 Cornish game hens (about 1 1/2 pounds each), halved Kosher salt and freshly ground pepper 3/4 cup low-sodium soy sauce 1/4 cup hoisin sauce 1/4 cup rice vinegar 1 2-inch piece ginger, peeled and sliced 2 small red cl peppers, halved (remove seeds for less heat) 1 bunch scallions 1 grapefruit, halved 1 medium head bok choy, thinly sliced 1 tablespoon toasted sesame oil 2 teaspoons sesame seeds, toasted, for garnish Instructions: Preheat the oven to 425 degrees F. Season the hens with salt and pepper and place skin-side up in a roasting pan. Roast until the skin is slightly crisp, about 25 minutes. Meanwhile, combine the soy sauce, hoisin sauce, vinegar, ginger, 1 cl pepper and 1/4 cup water in a pot. Cut half of the scallions into large pieces, and zest and juice half of the grapefruit; add to the pot. Simmer, stirring occasionally, until thick and syrupy, about 20 minutes. Brush the hens with a few tablespoons of the sauce and continue roasting until golden, about 8 more minutes. Peel and segment the remaining grapefruit half and place in a bowl. Thinly slice the remaining scallions and mince the remaining cl pepper; add to the bowl along with the bok choy, sesame oil, and salt and pepper to taste. Place half a hen on each plate. Stir any pan drippings into the remaining sauce and drizzle over the top. Serve with the bok choy salad and garnish with sesame seeds. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]

" 74337,"Mini Marzipan Treats 14 ounces marzipan (homemade or store-bought, recipe follows for homemade) Confectioners' sugar, for dusting 12 ounces milk chocolate chips Chopped pistachios and dried rose petals, for topping 1 1/2 cups nuts or sesame seeds 1 cup confectioners' sugar 1 teaspoon almond extract or other flavoring of choice 1/4 teaspoon rosewater (optional) 1/4 teaspoon kosher salt 6 tablespoons light corn syrup Instructions: Roll out the marzipan until 3/4 inch thick, using confectioners' sugar to dust the work surface and rolling pin to avoid sticking. Cut into rectangles, about 1 1/2 by 3 inches each, or cut into other shapes. Meanwhile, melt the chocolate chips in a double boiler or in the microwave until smooth. Set a rack on a sheet of parchment paper or on a baking sheet. Using two forks, dip each piece of marzipan in the chocolate to cover completely. Transfer to the rack and decorate with pistachios and dried rose petals. Allow to set until firm, about 30 minutes. In a food processor, blend the nuts until they\u2019re finely ground and just starting to clump together (but don\u2019t over-blend them or you\u2019ll end up with nut butter). Add the confectioners\u2019 sugar, extract, rosewater (if using) and salt; pulse to combine. With the motor running, drizzle in the corn syrup and blend to form a dough. It may still look crumbly in the food processor, but if you squeeze it in your hand, it should stick together. (You may find that you don\u2019t need all of the corn syrup.) Form the marzipan into a ball or log and wrap it tightly in plastic wrap until ready to use. Store in the refrigerator. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 74338,"Pretzel Challah Buns 3 1/2 cups (448 grams) all-purpose flour, plus more for dusting 1/4 cup (50 grams) sugar
2 1/4 teaspoons (1 envelope) instant yeast
1 teaspoon kosher salt
3/4 cup (178 grams) warm water, 105 to 110 degrees F 1/3 cup (66 grams) flavorless oil, plus more for the bowl 2 large eggs
1 cup (230 grams) baking soda 1 large egg beaten with a splash of water, for the egg wash Coarse pretzel salt, for sprinkling
Instructions: For the challah buns: In a medium bowl, combine the flour, sugar, yeast and salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours. For the baking soda bath: While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F. Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven). Line a baking sheet with parchment paper. Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes. Increase the oven temperature to 375 degrees F. Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.) For the topping: Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 74339,"Blended Cherry Mojitos 1 pound bag frozen pitted cherries 2 cups crushed ice, plus extra to serve 1/2 cup packed fresh mint leaves 1/3 cup fresh lime juice (about 3 limes) 1 cup citrus flavored rum 1 2/3 cups Lime Simple Syrup, recipe follows Lime wedges and fresh cherries, for garnish 2 cups sugar 1 cup water 3 limes, zested Instructions: Place the frozen cherries, crushed ice, mint leaves, lime juice, rum, and simple syrup in a blender. Blend until smooth. Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries. Lime Simple Syrup In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. Yield: 1 2/3 cups ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 74340,"French Toast Bread Pudding with Spiced Pears 1 tablespoon butter, softened 1 loaf (about 1 pound) cinnamon bread, challah, brioche, or any soft, egg-enriched bread 6 large eggs 1/2 cup sugar 2 1/2 cups milk 1 1/2 teaspoons vanilla extract 2 tablespoons butter 2 firm-ripe Anjou or Comice pears, cored and cut into chunks 1 teaspoon sugar 1/2 teaspoon ground cinnamon Freshly grated nutmeg Maple syrup Instructions: The night before, make the French toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish. Tear the bread into small pieces and scatter in the dish. In a large measuring cup or small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly. Tamp down the bread with a spoon or spatula to submerge each piece in egg mixture. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight. The next morning, remove the dish and slide it into a cold oven with the foil on. Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil. Continue to bake until pudding is puffed and golden brown, about 20 more minutes. In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears. Stir until pears are coated well with butter, then sprinkle sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften. Pour in 1/4 cup of maple syrup; cook until bubbly then remove from heat. To serve, spoon bread pudding onto plates and top with spiced pears. Pass additional maple syrup at the table. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 74341,"Thick Cut O Rings and Spicy Dipping Sauce Vegetable or canola oil for frying 2 large sweet Vidalia onions 2 cans evaporated milk, 5 ounces 1 cup all purpose flour 1/2 teaspoon dried mustard 1/2 teaspoon cayenne pepper 1 teaspoon sweet paprika, 1/3 palm full Coarse salt 1 cup reduced fat sour cream, eyeball the amount 1/4 cup chili sauce, eyeball the amount 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin Instructions: Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat. Cut onions across into 1-inch rings and separate. Discard the outer layer of skin on your rings. Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish. Dip individual rings in milk, then coat in flour. And repeat for a double dip. Fry in a single layer in hot oil until golden brown. Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste. For dipping sauce, combine all ingredients in a bowl and stir. Tip: refrigerate your onions and canned evaporated milk when you unpack from the grocery store. The colder the better for making onion rings! ","[Chardonnay, Riesling, Gouda Cheese, Tempranillo]" 74342,"Cuban-Style Sandwiches with Green cl au Jus 1 package (17 oz) refrigerated fully cooked pork roast au jus 1 can (13.2 oz) Pillsbury(r) refrigerated country Italian loaf 1 teaspoon ground cumin 2 teaspoons minced garlic in water (from a jar) 1/4 lb thinly sliced cooked honey ham 4 slices (1 oz each) pepper Jack cheese 1 cup beef broth 1 can (4.5 oz) Old El Paso(r) chopped green chiles Instructions: Heat oven to 350 degrees F. Spray cookie sheet or 15 x 10 x 1-inch pan with cooking spray. Drain juice from pork roast into blender; set aside. Shred or chop pork into bite-size pieces; set aside. Unroll dough into 1 large (about 14x9-inch) rectangle. With kitchen scissors or sharp knife, cut dough crosswise making 2 (9x7-inch) rectangles. Sprinkle each dough rectangle with 1/2 teaspoon cumin and 1 teaspoon garlic. Place half of ham and half of cheese in 3-inch-wide strip lengthwise down center of each dough rectangle. Divide pork evenly over cheese. Bring long sides of dough up over filling to meet in center; pinch seam to seal. Pinch ends to seal. With pancake turner, place seam side down on cookie sheet or 15x10x1-inch pan. Cut 3 diagonal slashes in top of each sandwich. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 5 minutes. Meanwhile, pour broth and undrained green chiles into blender with juice from pork; blend on medium-high speed 15 to 30 seconds or until smooth. Pour juice mixture into 2-cup microwavable measuring cup. To serve, microwave juice mixture on High 2 to 3 minutes or until hot; divide mixture into 4 (6- or 8-oz) ramekins or cups. Cut each sandwich diagonally in half. Serve sandwiches with juice mixture for dipping. High Altitude (3500-6500 ft): Bake 27 to 32 minutes.
","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]

" 74343,"Roast Prime Rib of Beef with Yorkshire Pudding 1/4 cup smooth Dijon mustard 1/4 cup grainy mustard One 14- to 16-pound, 7-bone whole prime rib roast 1 tablespoon whole white peppercorns 1 tablespoon whole black peppercorns 1 tablespoon whole green peppercorns 1 tablespoon whole Sichuan peppercorns Kosher salt 1 1/2 cups all-purpose flour 3/4 teaspoon kosher salt 3 eggs, preferably at room temperature 3/4 cup warm water 3/4 cup warm milk 1/2 cup unsalted butter, melted, plus a little extra for greasing the baking dish Instructions: For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight. For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate. For the prime rib: Preheat the oven to 350 degrees F. Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing. To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside. Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot]

" 74344,"Baked Purple Mashed Potatoes 3 tablespoons unsalted butter 3 pounds purple new potatoes, halved 3 cloves garlic, smashed Kosher salt and freshly ground pepper 3/4 cup heavy cream, warmed 1 cup plus 2 tablespoons shredded pepper Jack cheese 1/2 cup shredded Parmesan cheese 1/4 cup panko Instructions: Preheat the oven to 375? F. Coat the bottom and sides of an 8-inch square baking dish with 1 tablespoon butter; set aside. Fill a large pot three-quarters of the way with water, then add the potatoes, garlic and a hefty pinch of salt and pepper. Bring to a boil and cook until a fork is easily inserted into the potatoes, but they still hold their shape, about 20 minutes. Drain in a colander, then place the colander over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Return the mixture to the pot and mash well. Add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth but if you like it chunky, leave it chunky. Then stir in 1 cup pepper Jack and 1/4 cup Parmesan. Spread in the prepared baking dish. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons pepper Jack and the panko. Sprinkle the mixture evenly over the top of the potatoes. Bake until the top is golden brown, about 20 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74345,"Eggplant Parm Bites 1/4 cup plus 2 tablespoons olive oil 2 graffiti or Japanese eggplants (about 1 pound total), cut into 1/2-inch pieces 1 teaspoon kosher salt
1/3 cup jarred marinara sauce
2 tablespoons chopped fresh basil
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese 8 sheets frozen phyllo dough, defrosted (14-by-8 1/2-inch sheets) 1 cup shredded mozzarella Instructions: Position an oven rack in the lower third of the oven and preheat to 450 degrees F. Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat another 30 seconds. Add the eggplant and salt and cook, stirring often, until the eggplant is golden brown and soft, about 12 minutes. Remove from the heat and stir in the marinera, basil and 1/4 cup of the Parmesan. Lay one sheet of phyllo on a cutting board. Brush it gently with some of the remaining oil. Lay another sheet on top of that sheet and brush with oil. Do this 2 more times until you have 4 layers of phyllo, finishing the top layer with oil. Cut the sheet into 12 squares. Press one square (with all 4 phyllo layers) oil-side down into each cup of a 24-cup metal mini muffin tin. Repeat with the remaining phyllo. Divide the eggplant mixture among the cups, about 1 teaspoon per cup. Divide the mozzarella over the top of the bites. Sprinkle with the remaining 2 tablespoons Parmesan. Bake on the lower rack until golden brown and bubbly, 13 to 15 minutes. Remove to a wire rack to cool slightly. Serve warm or at room temperature. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 74346,"Stilton Cheese, Pear and Toasted Walnut Cupcakes with Cream Cheese Cucumber Dill Topping 3/4 cup sugar 1/2 cup all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt One 15-ounce can pears in light syrup 1/2 cup oil 2 large eggs 3 ounces Stilton, crumbled 2 ounces walnuts, chopped and toasted, see Cook's Note Thinly sliced cucumber twists, for garnish
Fresh dill sprigs, for garnish Cream Cheese Cucumber Dill Topping, recipe follows 1/2 medium cucumber, peeled 2 cups cream cheese 2 tablespoons chopped fresh dill Pinch salt Instructions: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
Put the sugar, flour, baking powder and salt in a bowl. Strain the pears and puree in a food processor. Put the oil in an electric mixing bowl. Beat in the eggs one at a time.
Add the pears, cheese and walnuts to the flour mixture and coat well. Gently fold in the egg and oil mixture by hand. Fill each muffin cup three-quarters full with batter. Bake 20 to 25 minutes.
To assemble: Put the Cream Cheese Cucumber Dill Topping into a pastry bag and top each cupcake. Garnish with cucumber twists and dill. Puree the cucumber in a food processor. Beat the cream cheese in a mixer with the paddle attachment until fluffy, 2 to 3 minutes. Mix in the cucumber, dill and salt. Put the topping in an airtight container and refrigerate 12 hours or up to overnight before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 74347,"Pulled Pork Egg Rolls 2-pound pork butt, cut into 4 pieces Salt and freshly ground black pepper 1/2 red onion, diced 3/4 cup white vinegar 1 bottle BBQ sauce 1/3 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon sugar 1 teaspoon celery salt 1/2 teaspoon garlic salt 1 teaspoon freshly ground black pepper 1 bag pre-shredded coleslaw mix 1/2 red onion, halved 4 cups vegetable oil 3 eggs 3 tablespoons milk 12 egg roll wrappers Instructions: For the pork: Preheat the oven to 300 degrees F. Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and \pull\ with forks until shredded. Add braising liquid, to taste. Cool. For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving. For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan. In a shallow bowl, beat the eggs and milk together and set aside. With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash. Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74348,"Strawberry Pretzel Salad 3 cups mini pretzel twists (about 6 ounces) 1/2 cup sugar 1 stick (8 tablespoons) unsalted butter, melted 8 ounces cream cheese, at room temperature One 8-ounce container frozen whipped topping, such as Cool Whip, thawed One 6-ounce package strawberry flavored gelatin, such as Jell-O 16 ounces strawberries, hulled and sliced thin Instructions: Preheat the oven to 350 degrees F. Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes. Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes. Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight. Slice into squares and serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 74349,"Pan Seared Scallop Polenta Rounds with a Sun-Dried Tomato Artichoke Pesto 1 can artichoke hearts, packed in water, drained 1/3 cup sun-dried tomatoes, rehydrated or packed in oil 1 garlic clove 1/4 cup pine nuts Splash olive oil Pinch salt and freshly ground black pepper Pinch salt and freshly ground black pepper
1 (16-ounce) prepared polenta tube Extra-virgin olive oil 16 small scallops Salt and freshly ground black pepper Instructions: Using a blender, combine all of the pesto ingredients and blend until roughly chopped, but do not pureed. Slice the polenta into 1/4-inch thick slices. Using a circular cutter, cut out 16 rounds. Coat a nonstick pan with olive oil and put over medium-low heat. Add the polenta rounds and sear them until crispy. Heat another nonstick pan, coated with olive oil over medium heat and add the scallops. Sear them on each side until they have a nice brown caramelization. Season with salt and pepper, to taste. Arrange the polenta rounds on a platter and top each with a scallop. Garnish with pesto and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 74350,"Chicken-Broccoli Stir-Fry Kosher salt 1 bunch broccoli (about 1 pound), cut into florets 1 8-ounce package rice noodles 1/4 cup sugar 1 tablespoon vegetable oil 5 cloves garlic, thinly sliced 1 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks 1 to 2 tablespoons fish sauce 1 red cl pepper (such as Fresno), seeded and sliced (optional) 1/4 cup fresh cilantro leaves, chopped, plus more for topping Freshly ground pepper 2 scallions, thinly sliced, plus more for topping Instructions: Bring a large saucepan of salted water to a boil. Add the broccoli and cook, stirring, until bright green and crisp-tender, about 3 minutes. Use a slotted spoon to transfer to a large bowl. Add the rice noodles to the water and return to a boil. Remove from the heat and let soak while you prepare the chicken, stirring occasionally. Combine the sugar and 1 tablespoon water in a large skillet over medium-high heat, stirring until the sugar dissolves. Cook, undisturbed, until the mixture is dark amber, about 3 minutes. Carefully stir in the vegetable oil and garlic and cook until the garlic is golden, about 30 seconds. Add the chicken and fish sauce and cook, stirring, until the chicken is no longer pink, about 2 minutes. Remove from the heat and stir in the cl pepper, cilantro and 1/4 teaspoon pepper. Drain the noodles and add to the bowl with the broccoli. Add the scallions and chicken and toss. Divide among plates and top with more cilantro and scallions. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 74351,"Sweet and Salty Potatoes 7 to 8 ounces of shallots (about 7 or 8 large ones) -if you can?t find shallots, use an equal amount of sweet onions 1 1/2 pounds of red-skinned potatoes (about 25 to 28 very small, 3/4 of an inch to 1 1/2 inches in diameter are best, though you can use an equal weight of larger potatoes) 1/4 cup of balsamic vinegar 1/4 cup of olive oil 4 stems of fresh rosemary, each about 4 to 6 inches long 1 tablespoon of kosher salt (kosher salt will retain its crunchiness in the oven) 1 tablespoon of freshly ground black pepper Instructions:

1. Peel the shallots, and chop them into pieces roughly 1/2 inch square. Place the pieces into a large non-reactive bowl.
2. Wash the pototoes thoroughly, but do not peel. If you are using small potatoes, cut them into quarters, each in a half-moon shape. If you are using larger potatoes, cut them into quarters, then cut those half-moons in half--the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side. Place the potato pieces into the bowl with the shallots.
3. Pour the balsamic vinegar and the olive oil over the potatoes and shallots. Stir to mix.
4. Remove the rosemary leaves from the stems. Add the leaves to the bowl with the previous ingredients.
5. Add the salt and the pepper to the bowl and stir again to mix.
6. Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer. 7.Bake at 450 degrees F for 35 to 45 minutes. I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time. Serve hot or at room temperature. The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 74352,"Grilled Strawberries Ala Mode Easy \Mock\ Vanilla Ice Cream, recipe follows 8 large strawberries, whole 1 tablespoon balsamic vinegar 1 tablespoon sugar substitute (recommended: Splenda) 1 cup heavy cream 1/2 cup sugar substitute (recommended: Splenda) 1 1/2 teaspoons no sugar added vanilla extract 2 tablespoons whole milk ricotta cheese Instructions: Preheat grill to high. Prepare mock ice cream as directed. In a bowl, coat strawberries with the balsamic vinegar and sugar substitute. Place strawberries on the hot grill to mark, only about 1 or 2 minutes. Remove from heat and serve a couple grilled berries in the Champagne glass with the \mock\ vanilla ice cream. Cook's Note: Garnish with low carb whipped cream, toasted almonds, a strawberry fan, and a sprig of fresh mint, if desired. With an electric mixer on high, whip the heavy cream in a bowl just until frothy. Add in the sugar substitute, vanilla, and ricotta cheese, and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Using a 3-ounce ice cream scoop, place one scoop in each Champagne glass. Freeze to make \faux\ ice cream, or serve refrigerated as a parfait. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 74353,"Calzones Stuffed with Broccoli Rabe and Sausage 2 tablespoons dry yeast 1 teaspoon sugar 1 cup warm water 2 cups high-gluten flour 1 cup semolina flour, plus more for dusting 1 teaspoon kosher salt 1/4 cup extra-virgin olive oil, plus more for bowl Kosher salt 1 bunch broccoli rabe, tough stems removed Olive oil 4 links hot Italian sausage, casings removed 1 1/2 cups ricotta 1/4 cup grated Parmesan 2 eggs beaten with 2 tablespoons water, for egg wash 1/4 cup sesame seeds Serving suggestion: All-purpose tomato sauce, such as Anne's Marinara Sauce, optional. Instructions: For the calzone dough: In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready. In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes. Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise again for 30 to 40 minutes. During the last rise, make the filling. For the broccoli rabe and sausage filling: Bring a pot of well-salted water to a boil and prepare a well-salted ice bath. Toss the broccoli rabe in the boiling water, swish around and then remove to the ice bath. Let cool and then coarsely chop. Coat a large saute pan with olive oil and bring to a medium heat. Add in the sausage and chop it up with the edge of large kitchen spoon. Cook until the sausage is brown and crumbled. Stir in the broccoli rabe and remove from the heat. Transfer to a large mixing bowl and stir in the ricotta and Parmesan. Taste to make sure it is delicious and set aside. Preheat the oven to 350 degrees F. To assemble: Once the dough is rested, divide the dough into nine 2-inch balls. (Save 3 of the balls for another purpose.) On a lightly floured work surface, roll the 6 dough balls into 8-inch circles that are about 1/4-inch thick. Place about 3/4 cup of the filling on the bottom half of a dough circle. Brush the bottom half edge of the circle with the egg wash. Fold the top half of the circle over to ALMOST meet the bottom edge of the dough. Fold the bottom edge of the dough over the top edge and crimp it shut. Brush the top of the dough with the egg wash and sprinkle with sesame seeds. Repeat this process with rest of the dough and filling. Place the filled calzones on sheet trays and bake for 30 minutes. Serve hot or at room temperature with tomato sauce if desired. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 74354,"Sauteed Tenderloin Steaks with Wine Sauce Two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin center cut 1 tablespoon olive oil Tablespoon or so finely sliced scallion
   1/2 cup good red wine 1 tablespoon butter Minced parsley or chopped chives Salt and pepper Instructions: Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 74355,"Matcha Thumbprint Cookies with Chocolate and Walnuts About 32 intact walnut halves (have a few extra just in case you make more cookies) 2 cups all-purpose flour
   3 tablespoons cornstarch
   1 tablespoon matcha (green tea powder)
   1/2 teaspoon kosher salt
   1 cup (2 sticks) unsalted butter, at room temperature
   1/3 cup light brown sugar
   1/3 cup granulated sugar
   1 teaspoon vanilla extract
   1 large egg yolk
   1 cup semisweet chocolate chips 3 tablespoons heavy cream
   1 tablespoon unsalted butter, cut into pieces
   1 1/2 teaspoons light corn syrup
   Instructions: For the cookies: Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed baking sheet in a single layer and bake until lightly toasted, about 6 minutes. Transfer to a bowl to cool. Increase the oven temperature to 375 degrees F. Line a large baking sheet with parchment paper. Whisk together the flour, cornstarch, matcha and salt in a bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer until light and fluffy. Beat in the vanilla and egg yolk. Add the flour mixture in 3 batches, beating after each until just incorporated. Use a rubber spatula to scrape down the sides and bottom of the bowl and make sure the dough is evenly mixed. Roll the dough into about thirty-two 1-inch balls, making them as smooth and even as you can, and place on the prepared baking sheet. Use the back of a round teaspoon measuring spoon to flatten the cookies and make an indentation in the center of each ball (rearrange the cookies as necessary so that they fit; they don't spread out too much, so about 1/2 inch of space between them is sufficient). If making the indentation causes a large crack, repair the crack with your fingers or re-roll the cookie and try again. Refrigerate the cookies until firm, about 15 minutes. Bake the cookies until the undersides are light golden brown and the tops puffed and set, about 11 minutes. Remove the cookies and use the teaspoon measuring spoon to re-make the indentations that have puffed up during baking. Bake the cookies for 1 minute more, then cool on the baking sheet. For the chocolate filling: Put the chocolate chips in a medium microwave-safe bowl. Put the cream, butter and corn syrup in a small microwave-safe bowl and microwave until steaming hot. Pour the hot cream mixture over the chocolate chips and let stand 5 minutes, then stir the mixture with a rubber spatula until smooth. If the chocolate chips do not completely melt, microwave in 15-second intervals, stirring after each interval, until melted and smooth. Spoon about 1 teaspoon of chocolate into the well of each cookie, then lightly press a toasted walnut half into each. Let stand until the chocolate sets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74356,"Zucchini Gratin with Pistachio Pesto 4 zucchini, tops trimmed, sliced lengthwise 1/4-inch thick 1 Vidalia onion, sliced into thin rings 1/2 cup Pistachio Pesto, recipe follows 2 to 3 ripe tomatoes, thinly sliced Salt and freshly ground black pepper 1/2 cup dry breadcrumbs 1/2 cup unsalted pistachios, crushed in a mortar and pestle, for garnish 1/2 cup goat cheese 8 cups fresh basil leaves, washed and dried 1 cup plus 1 tablespoon olive oil 3/4 cup unsalted pistachios, toasted and crushed in a mortar and pestle 1/2 cup grated Parmesan 2 cloves garlic Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
   Place the one-third of the zucchini slices inside a baking dish. Scatter one-third of the onions over top. Dollop one-third of the Pistachio Pesto on top of the onions. Layer one-third of the tomato slices over top and season well with salt and pepper. To begin the second layer, place another third of the zucchini in the opposite direction and repeat the process with the addition of dollops of 1/4 cup of the goat cheese. Repeat the process for one more layer, then place the remaining goat cheese on top. Sprinkle with the breadcrumbs and garnish with the pistachios. Bake until the zucchini is tender and the breadcrumbs are golden, 20 to 30 minutes. Allow to rest and set before slicing. In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Riesling]

" 74357,"Melting Snowman Bark 1 pound white chocolate chips 1/2 cup chopped semisweet chocolate or semisweet chocolate chips
12 white chocolate-coated truffle balls, such as Lindt
12 black licorice gumdrop candies, for hats, or twelve 1-inch pieces rope licorice 36 colorful mini candy-coated chocolates, for buttons, plus 24 mini candy-coated chocolates, for earmuffs, optional 12 pretzel sticks or chocolate-covered pretzel sticks, broken in half
12 small orange sprinkles or other tiny orange candies, such as Tic Tacs 6 multicolored sour gummy belt candies
Confectioners' sugar, for serving, optional Instructions: Line a baking sheet with parchment paper. Put the white chocolate in a medium microwave-safe bowl and melt in the microwave at 50 percent power for 30 second intervals, stirring after each, until it is completely smooth. Melt the semisweet chocolate in a small bowl in the microwave at 50 percent power in 15 second intervals, stirring after each until it is completely smooth. Transfer to a piping bag with a small plain tip (#2 or #3). (Alternatively, transfer to a resealable plastic bag and snip off a corner.) Spoon 12 ovals of white chocolate onto the parchment for the melted snowman bodies, leaving several tablespoons of white chocolate behind in the bowl. Top each oval with a truffle for a head. (If the truffle has a flatter side, attach it facing up for the hat decoration option, so the hat will adhere. If you are making the earmuff option, place the more rounded side up.) For the hat decoration: Cut each licorice gumdrop in half crosswise. Lay the flat disc-shaped piece on a flat surface and use the heel of your hand to flatten it into a larger disc shape. Attach the other half of the licorice back onto each using the sticky sides to adhere to each other. Dip the bottom of the licorice candies in the reserved white chocolate and attach to the tops of the truffles for hats. For the earmuff decoration: Spread white chocolate on the rope licorice and attach to the truffles for earmuff headbands. Dot white chocolate onto the mini candy-coated chocolates and attach to the sides of the truffles to make the earmuffs. For the body and face decoration: Stick the pretzel pieces into the white chocolate for arms and arrange some of the mini candy-coated chocolates down the center for buttons. With scissors, cut the gummy belts in half lengthwise, trim the ends to make scarves and set aside. Spread a little white chocolate on the orange candies and attach for noses, holding in place until the chocolate hardens. Pipe the semisweet chocolate on for the eyes and mouth. Refrigerate until set, about 30 minutes. Wrap the gummy scarves around the snowmen and pinch to attach at the front. Serve immediately or keep refrigerated until ready to serve. Dust the melted snowmen with confectioners' sugar if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74358,"Awaze Avocado Toast with Soft-Boiled Eggs 1/4 cup dry red wine 2 tablespoons honey
1/4 cup Berbere Spice Blend, recipe follows Kosher salt
2 large eggs 2 slices dark rye bread
Ghee or unsalted butter, for brushing
1 ripe avocado, pitted
Kosher salt
Pickled Red Onions and Jalapenos, recipe follows, for garnish Fresh cilantro leaves, for garnish
1/4 cup ground New Mexico cl 2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/2 cup apple cider vinegar 2 tablespoons sugar
1 1/2 teaspoons kosher salt
One 1-inch piece fresh ginger, sliced
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
1 medium red onion, thinly sliced
1 medium jalapeno, thinly sliced
Instructions: For the awaze sauce: In a small bowl, stir together the red wine and honey. Stir in the Berbere Spice Blend and 1/2 teaspoon salt. The sauce will be a little runny but will thicken as it sits. (This makes more awaze than you\u2019ll need for the recipe, but it keeps for at least a week in the fridge and is wonderful on roasted meats or vegetables or stirred into cooked grains. If it is too thick once refrigerated, stir in a few teaspoons of hot water.) For the avocado toast with soft-boiled eggs: Put the eggs in a small saucepan with water to cover. Bring to a simmer and reduce the heat to the lowest setting. Cook for 6 to 7 minutes (6 will produce set whites with a runny yolk, at 7 minutes the yolk will be almost set but still a bit jammy in the center), then transfer to an ice bath to cool. Peel and halve the eggs. Toast the rye bread and brush one side with ghee or butter. Put an avocado half on each slice of toast. Mash coarsely with a fork and season with salt. Top with the egg halves. Drizzle with the awaze sauce and top with Pickled Red Onions and Jalapenos and cilantro leaves. Combine the cl, paprika, cayenne, cardamom, coriander, cumin, ginger, mustard, onion powder, allspice, cinnamon, clove, garlic powder and nutmeg in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. Combine the vinegar, sugar, salt and 1/2 cup water in a small saucepan. Add the ginger, coriander and mustard seeds. Simmer to dissolve the sugar and salt, about 1 minute. Stir in the red onions and jalapenos and let cool. (Extra pickled red onions and jalapenos will keep in the refrigerator in an airtight container for up to 2 weeks.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74359,"Ginger Whipped Cream 1 cup heavy cream 3 tablespoons confectioner's sugar 1 teaspoon ground ginger Instructions: Combine all the ingredients and beat until soft peaks form. Chill until ready to serve.; ","[Riesling, Gewrztraminer, Pinot Grigio]" 74360,"Jumbo Lump Crab Cake Sandwich 1 cup mayonnaise 1 large egg 1 tablespoon Dijon mustard 1 teaspoon hot chili sauce (recommended: Sriracha) 2 green onions, finely chopped 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley leaves 1/2 cup bread crumbs 1/2 cup diced red pepper 1/2 lemon, zested and juiced 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup jumbo lump crabmeat 1/2 cup all-purpose flour, for dusting 1/2 cup peanut oil, for sauteing 6 thin slices Italian pancetta, cooked until crispy 6 focaccia rolls Roasted Tomato Remoulade Sauce, recipe follows Oven Roasted Tomatoes, diced, recipe follows 1 cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 tablespoon sweet pickle relish 1 tablespoon large capers 1 teaspoon hot chili sauce (recommended: Sriracha) 1 tablespoon chopped chives 1 tablespoon chopped Italian parsley leaves 1/2 lemon, zested and juiced 8 Roma tomatoes Olive oil Salt and freshly ground black pepper Instructions: Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well. Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side. Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce. Whisk all ingredients together and refrigerate or serve immediately. Preheat oven to 200 degrees F. Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 74361,"Cinnamon Sugar French-Style Texas Toast 1 cup milk 3 large eggs, beaten 1/4 cup sugar 2 teaspoons cinnamon 4 tablespoons unsalted butter 8 thick slices of white bread (about 3/4 of a white sandwich or Pullman loaf, cut into 3/4-inch slices) Hot pure maple syrup, for serving (2 tablespoons per serving) Strawberries, for garnish, optional Instructions:

1. Preheat an oven to 200F; fit a wire rack on baking pan and place in oven.
2. Whisk milk and eggs in a large shallow dish. Whisk sugar and cinnamon in a small bowl. Set aside.
3. Heat a large skillet over medium heat. Add 1/2 tablespoon butter and swirl to coat pan. Dip 2 slices of bread into egg mixture and place in skillet. Sprinkle cinnamon sugar on top and cook until bottom browns and crisps, about 4 minutes. Flip toast, adding butter if needed, and cook until golden, about 3 minutes more. Transfer toast to baking pan in oven. Repeat with remaining bread and batter. Serve with maple syrup and strawberries. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 74362,"Savory Dutch Baby with Smoked Salmon 3 large eggs 1/2 cup whole milk 1/2 cup all-purpose flour 1/2 teaspoon kosher salt (see Cook's Note) 1/2 teaspoon freshly ground black pepper 1 tablespoon chopped fresh dill, plus more for garnish 1 to 2 tablespoons salted butter Smoked salmon, crme fra?che, thinly sliced red onion and capers, for garnish Instructions: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven while it preheats. Combine the eggs, milk, flour, salt and pepper in a blender. Blend on high speed for 1 minute. Blend in the dill. Remove the skillet from the oven and add the butter to the skillet. Swirl the skillet to distribute the butter evenly as it melts. Pour the batter into the hot skillet and transfer to the oven. Bake until the Dutch baby is puffed and lightly browned on top, 17 to 18 minutes. Remove the Dutch baby from the oven and top with the smoked salmon, crme fra?che, red onion, capers and more dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74363,"Simple Scalloped Potatoes 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing 1/2 clove garlic 2 pounds russet potatoes, peeled and sliced 1/8-inch thick Kosher salt and freshly ground pepper 1 1/4 cups low-sodium chicken broth 1/2 cup skim milk 1/4 teaspoon freshly grated nutmeg 4 fresh bay leaves 1/2 cup grated gruyere cheese (about 2 ounces) Instructions: Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
   Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
   Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.
   Photograph courtesy Anna Williams ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 74364,"Mamie Eisenhower's Million Dollar Fudge 4 1/2 cups sugar Pinch salt 2 tablespoons butter 1 (12-ounce) can evaporated milk 2 cups coarsely chopped pecans 1 pint (1 jar) marshmallow cream 12 ounces semisweet chocolate 12 ounces German's sweet chocolate Instructions: In a heavy saucepan over medium heat, bring the sugar, salt, butter and evaporated milk to a boil. Boil for 6 minutes. Meanwhile, place the pecans, marshmallow fluff and chocolate in a large bowl. Pour the boiled syrup over the chocolate mixture. Beat until chocolate is all melted. Spray a 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with a nonstick cooking spray and pour fudge into pan. Let harden at room temperature before cutting into 1-inch squares (can be placed in the refrigerator or freezer to speed hardening process). ","[Chardonnay, Port, Tawny Port, Moscato]" 74365,"Country Ham and Cheddar Pie with Whole Grain Mustard and Greens with Apricot Vinaigrette and Almonds 1 package (2 sheets) all-butter frozen puff pastry, defrosted but still cold 1 large egg plus 2 tablespoons water, beaten
3 tablespoons whole grain mustard
1 tablespoon apricot jam
Freshly grated black pepper
8 ounces thinly sliced country ham or Black Forrest ham
6 ounces coarsely grated aged white Cheddar 3 tablespoons champagne vinegar 1 heaping tablespoon apricot jam
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 ounces baby mixed greens
1/4 cup lightly toasted sliced almonds
Instructions: For the pie: Place a rack in the center of the oven and preheat to 400 degrees F. Line a half-sheet pan with parchment paper. Set aside. Unfold or unroll one sheet of the puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. Place the pastry on the prepared baking sheet and brush the pastry from edge to edge with prepared egg wash. Combine the mustard, apricot jam and a generous amount of black pepper in a small bowl, and spread over the egg wash, leaving about an inch border between the mustard and the edge of pastry. Place the ham evenly over the mustard and then evenly spread the cheese over the ham. Roll out the second piece of puff pastry as the first, increasing the size by about 1/2-inch on each side. Gently place it on top of the ham and cheese and press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating a thick crust. Press the edges with the tines of a fork. Dip the fork in flour if it sticks to the puff pastry during pressing. Lightly brush a layer of egg wash over the top and edges of the pie. Cut a few small slits into the top of the pie and bake until cooked through and golden brown, 30 minutes. For the greens: Whisk together the vinegar and jam in a small bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Put the greens in large bowl, toss with the vinaigrette, divide among the plates and top with the almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 74366,"Baked Swordfish with Tapenade and Orange 4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel) Salt and pepper 1/2 cup green tapenade (available at specialty food stores) 1 orange, juiced 1/4 cup dry white wine 2 to 3 tablespoons unsalted butter For garnish: orange slices and minced parsley Accompaniment, if desired: Tomatoes Provencale, recipe follows 4 to 6 firm, ripe plum tomatoes Salt 1 clove garlic, minced 2 tablespoons minced shallots 3 tablespoons minced fresh basil 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme 1 tablespoon oregano 1/4 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup olive oil 1/2 cup dry white bread crumbs Instructions: Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes. Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley. Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned. 4 servings
Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 74367,"Papaya and Raisin Bread 1/2 cup raisins 1/2 cup dark rum 3/4 cup sugar 1/3 cup vegetable oil 2 large eggs 2/3 cup milk 1 teaspoon baking soda 1/2 teaspoon salt 2 3/4 cups flour 3/4 cup coarsely chopped ripe papaya Butter, for preparing pan Instructions: In a small bowl, combine the raisins with the rum and leave to macerate for 1 hour. Preheat the oven to 350/. In a large mixing bowl, combine the sugar, oil, and eggs. Beat together until blended. Whisk in the milk, then add the baking soda, salt, and flour and blend thoroughly. Fold in the papaya and the raisins, drained. Generously butter an 8 x 5 inch loaf pan and pour the batter into the pan, shaking to help it find its level. Bake the bread for 1 hour, or until the center springs back and the edges are beginning to pull away from the pan. Cool the pan on a rack, then turn out and slice for serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 74368,"Orange Wine Shrimp Cocktail 4 oranges (blood oranges, if available) 1/2 vanilla bean 1 3-liter box (about 12 1/2 cups) white wine 3 cups vodka 3 cups sugar 1/4 cup extra-virgin olive oil 2 to 3 sprigs fresh thyme Pinch of red pepper flakes Kosher salt 1 pound large shrimp, unpeeled Instructions: Make the orange wine: Remove the orange zest in wide strips with a paring knife and place in a large sterilized container with a lid. Juice the oranges into the container. Split the vanilla bean lengthwise and scrape the seeds into the container, then add the pod. Stir in the wine, vodka and sugar. You can use the wine for poaching the shrimp right away or, ideally, cover with the lid and set aside in a cool, dark place, stirring once a week, for 2 to 4 weeks. (The wine will keep for up to 2 months.) Prepare the shrimp: Combine 1 1/2 cups orange wine with the olive oil, thyme, red pepper flakes, a generous pinch of salt and 1/2 cup water in a large skillet. Bring to a simmer over medium-low heat, then add the shrimp, cover and poach 2 to 3 minutes. Turn the shrimp, cover and cook until pink, 2 to 3 more minutes. Transfer the shrimp to a serving dish. Boil the poaching liquid for 10 minutes, drizzle some over the shrimp and serve the rest on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 74369,"Tuile Cookie Ice Cream Cones 1/2 cup all-purpose flour 1/2 cup powdered sugar 1/8 teaspoon salt 3 large egg whites, lightly whisked 4 tablespoons unsalted butter, melted 1/4 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. In a bowl whisk together the flour, sugar, and salt. Whisk in the egg whites, butter, and vanilla until well combined. Let the batter sit at room temperature for 45 minutes. If using later, cover the surface with plastic wrap and refrigerate. Drop rounded tablespoons of the batter about 6 inches apart onto the baking sheet. Spread the batter with an offset spatula or the back of a spoon into 5 or 6-inch rounds. Bake in the middle of the oven until golden and lightly brown around the edges, about 6 to 8 minutes. To shape, gently loosen a cookie from the baking sheet with an offset spatula, then turn it over so the smooth side is facing up. Roll the cookie into a cone and hold the bottom of the cone together for several seconds until cookie holds its shape. Carefully slip the cone into a Champagne flute and let it cool completely. Shape the remaining cookies. If the cookies become too brittle to roll, return the baking sheet to the oven for a few seconds to soften. Make and shape more cookies with the remaining batter. Chef's Note: If the bottoms of the cones do not close tightly, fill them with peanut butter, chopped candy, or melted chocolate that has been cooled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74370,"Lemon Brown Sugar Bread Pudding 1 loaf Challah bread, cut into 2-inch dice 6 eggs, beaten 2 cups heavy cream 1 cup light brown sugar, loosely packed 2 lemons, zested 1 teaspoon vanilla extract Whipped cream, for garnish 1/2 cup blueberries, for garnish Powdered sugar, for garnish Instructions: Preheat the oven to 350 degrees F. Put bread cubes into large bowl. Mix eggs, cream, brown sugar, zest and vanilla together; pour over bread. Mix well and let sit for a minimum of 15 minutes. Butter a casserole dish and pour the mixture into the casserole. Put into the top half of the oven until the center is slightly firm to the touch, about 30 minutes. Remove and serve warm, topped with whipped cream, blueberries, and powdered sugar. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 74371,"Roast Cod with Artichokes 1 pound Yukon gold potatoes, thinly sliced 1 9-ounce box frozen artichoke hearts, thawed 1/2 cup pitted kalamata olives 1 tablespoon fresh rosemary leaves 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 4 6-ounce cod fillets Juice of 1/2 lemon, plus wedges for serving 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes. Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes. Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74372,"Olive Oil Braised Potatoes 2 medium Idaho potatoes, washed, skin on, cut into 1/2-inch slices Gray salt and freshly ground black pepper 1 cup extra-virgin olive oil 6 sprigs fresh thyme 4 garlic cloves Instructions: Preheat the grill. Preheat the oven to 325 degrees F. Put the potato slices on the hot grill and cook for about 2 minutes on each side to mark them. Remove from the grill and place them in a single layer in a baking pan. Season both sides with salt and pepper. Add enough olive oil to reach 1/3 up the sides of the potatoes. Turn the potatoes over to coat with the oil. Scatter the thyme and garlic cloves over the potatoes, sprinkle with a little more salt, if desired, and place in the oven. After about 15 to 20 minutes, the potatoes will be tender. Remove from the oven and let them cool in the oil. Serve at room temperature. Chef's notes: Using a high quality olive oil will impart its flavor to the potato. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 74373,"Squashed Cherry Tomato and Smashed Olive Bruscetta 2 handfuls cherry tomatoes 1 handful black olives 4 to 5 tablespoons extra-virgin olive oil 1 tablespoon dried oregano A drizzle herb vinegar 1 dried cl A handful fresh basil Sea salt and freshly ground black pepper 1/2 ciabatta or other rustic bread, cut into thick slices 1/2 clove garlic 4 boccacini Parmesan, for shaving Instructions: This is probably the quickest salad or bruschetta I make, but no less tasty for that. Very few ingredients, simple flavors, complete sense. Try to make use of the wider range of cherry tomatoes available now: yellow, tige, and plum cherry tomatoes for instance. And, as I always say, it's much better, taste-wise, to buy olives with their stones still in than without. Trust me. Simply squash your tomatoes into a bowl. I always have to put one hand over the tomatoes as I do this as juice and pips go everywhere (generally on me). You can be as rough with the tomatoes as you like, as the salad looks much better rough and rustic than perfect and pretty. Then, gently smash the olives on a board with a hard object, like a cup or a rolling-pin. Remove the stones, throw the olives in with the tomatoes, and toss together. Add a few glugs of oil, the oregano, a drizzle of vinegar, crumbled cl, and rip in the basil. Season, to taste, and that's your salad. Griddle or toast the slices of bread and rub with the garlic clove, pile on the tomatoes, and rip the mozzarella and lay over the top drizzle with a little bit more oil and finish with shaves of Parmesan. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 74374,"Sciue Sciue Titina's Move It! Pasta 5 to 6 quarts water 2 to 3 tablespoons salt plus fine sea salt 14 to 16 ounces spaghetti 2 garlic cloves 1 small hot red pepper or chili pepper flakes to taste 3 tablespoons extra virgin oil 1 pound cherry tomatoes 3 to 4 tablespoons coarsely chopped fresh basil Instructions: Bring 5 to 6 quarts of water to a rolling boil. Add 2 to 3 tablespoons salt and the spaghetti and cook until it still offers considerable resistance to the tooth, about three quarters of the cooking time. While the pasta is cooking, saute the garlic cloves and hot pepper in the oil over moderate heat in a large nonstick skillet. When the garlic barely begins to color add the cherry tomatoes and season lightly with the sea salt. Cook over high heat until the tomatoes lose their shape. Drain the spaghetti and add it to the skillet along with 1 cup of pasta cooking water. Cook over high heat, stirring frequently, to amalgamate the tomatoes and pasta and to complete cooking. Add more pasta water if the sauce gets too dry. Sprinkle with chopped basil before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 74375,"Nutty Squirrels Dog Treats 1 1/4 cups plus 2 tablespoons water 1 1/4 cups plus 2 tablespoons natural peanut butter, plus more for topping 1 tablespoon blackstrap molasses 2 tablespoons canola oil 4 cups whole-wheat flour Crushed peanuts, for topping Instructions: Preheat the oven to 325? F and line a baking sheet with parchment paper. Combine the water, peanut butter, molasses and canola oil in the bowl of a stand mixer. Slowly add the flour and mix on low speed until all the ingredients are combined and a dough forms. Turn out the dough onto a clean surface and roll out to a 3/8-inch thickness. Cut out shapes with a squirrel cookie cutter; use a toothpick to make the eyes and a knife to score the arms and legs. Place the cutouts scored-side down on the baking sheet. Place a second baking sheet on top to prevent air bubbles from forming. Bake 15 minutes, then remove the top baking sheet, flip the cutouts and continue baking, uncovered, until just golden and slightly firm, 5 to 10 more minutes. Turn off the oven but keep the treats in the oven to dry, 2 hours (this will allow all the moisture to evaporate completely). Remove from the oven and spread a small amount of peanut butter on the tail with a knife; dip the tail in crushed peanuts. Place in the refrigerator or freezer to set. Store in an airtight container for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 74376,"Fudge 10 ounces semisweet chocolate chips 1/4 cup marshmallow cream 1 cup sugar 1 tablespoon butter 1/4 cup evaporated milk Dash of salt Dash of vanilla Instructions: In a medium size bowl, combine chips and marshmallow cream. In a small saucepan mix together sugar, butter and evaporated milk. Cook mixture over low heat and gradually bring to a boil. Boil for 5 minutes. Pour mixture over chocolate and marshmallow and stir in salt and vanilla. Stir until mixture melts together. Spread fudge in lightly buttered square baking dish. Let stand for several hours and then cut into squares. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 74377,"Flank Steak with Lemon-Lime Herb Sauce 1 to 11/2 pounds flank steak 1/2 cup chopped scallions, light green and white parts only (about 5 scallions) 1/4 cup fresh chopped chives (from 1 bunch)
1/4 cup extra-virgin olive oil plus more for cooking the steak
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 to 2 lemons) 1 tablespoon lime zest and 1 tablespoon lime juice (from 1 to 2 limes)
2 teaspoons whole grain mustard
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
Instructions: Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature. In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside. Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing. Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 74378,"Peas and Carrot Succotash Salad 1 tablespoon avocado oil 1/2 cup chopped zucchini (1/4-inch pieces) 1/2 medium sweet onion, cut into 1/4-inch pieces A pinch of sea salt 1 1/2 cups frozen peas and carrots
1 cup fresh or frozen corn kernels 1/2 cup frozen edamame 1 cup cherry tomatoes, quartered 1 tablespoon freshly squeezed lemon juice Freshly ground black pepper Instructions: In a medium saucepan, heat the oil over medium heat. Add the zucchini, onion and salt to the pan and cook, stirring, until the onion is translucent and the zucchini is tender, about 5 minutes. Lower the heat to medium low, add the peas and carrots, corn and edamame and cook, stirring, for about 1 minute. Transfer the mixture to a large bowl and let cool. Toss with the tomatoes and lemon juice. Season with black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74379,"Fauxritos 1/4 cup grated pepper jack cheese 1/4 cup grated Cheddar 1/4 cup grated Parmesan Vegetable oil, for frying 20 corn tortillas, quartered Kosher salt Instructions: For the cheese powder: Preheat the oven to 175 degrees F. Mix the cheeses and spread in as close to a single layer as possible on a cookie sheet. Bake for 8 hours. The cheese will appear dry and a little greasy. Remove the cookie sheet and blot dry with paper towels. Remove the cheese and place on another clean cookie sheet. Blot again if necessary. Bake until very dry, 2 more hours. Remove the cookie sheet and blot a final time. Allow to cool in a dry place. Put the cheese crisps in a blender or spice grinder and pulverize. BEHOLD!!! FINGER LICKIN' GOOD CHEESE POWDER! Reserve. For the chips: Heat 2 inches of vegetable oil to 375 degrees F in a deep skillet. Fry the tortillas, in batches, until golden and crisp, about 3 minutes per batch. Place on a wire rack to drain. While still hot, season with the cheese powder. ","[Rioja, Tempranillo, Garnacha, Barbera]" 74380,"Chocolate Cake with Malted Chocolate Buttercream Cooking spray, for the pans 2 cups all-purpose flour
3/4 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon fine salt
1 cup hot coffee
1/3 cup chopped semisweet chocolate
1 cup buttermilk
1 teaspoon vanilla extract
2/3 cup canola oil
3 large eggs plus 1 egg yolk
1 3/4 cups granulated sugar
1 cup chocolate-covered malted milk balls, plus more for garnish 1 cup unsalted butter, at room temperature 4 cups confectioners' sugar
1/2 cup malted milk powder
2 teaspoons vanilla extract
1 teaspoon fine salt
Instructions: For the cake: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper rounds. Sift the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl and set aside. In a small bowl, combine the hot coffee and semisweet chocolate. Allow the coffee to melt the chocolate, then cool the mixture to warm, not hot. Stir to blend the chocolate into the coffee. Add the buttermilk and vanilla and stir again. Set aside. Whisk together the oil, eggs and egg yolk in the bowl of a stand mixer on medium high, about 1 minute. Reduce the speed to low and add the coffee mixture. Gradually add the flour mixture and mix on low until well blended, about 1 minute. Give the batter a 20-second burst on medium-high speed. Divide the batter evenly among the prepared pans and bake on the center rack until a toothpick inserted into the centers of the cakes comes out clean, 35 to 40 minutes. Allow to cool for about 30 minutes in the pans, then remove from the pans and cool completely on a wire rack. Carefully double-wrap the cooled cakes in plastic wrap and refrigerate 2 to 3 hours or until you are ready to decorate. For the buttercream: Place the malted milk balls in a resealable bag and seal. Break the candies into small chunks with the back of a spoon and set aside. Beat the butter in the bowl of a stand mixer on medium speed until nice and smooth, about 1 minute. On low speed, gradually add the confectioners' sugar until fully incorporated. Add the malted milk powder, vanilla and salt. Beat on medium speed until well combined, 2 minutes. (For a firmer buttercream, add a little more confectioners' sugar. For a softer buttercream, add a little water a tablespoon at a time until it reaches the desired consistency.) In a small bowl, mix a quarter of the buttercream with the crushed malted milk balls. Store in airtight containers until ready to use. To assemble the cake: Remove the plastic wrap from the cakes. Using a long serrated knife, carefully cut off the domed sections of each layer of cake. (Discard the scraps or give to eager family and friends.) Place one layer of the cake on a plate or disposable cardboard cake circle. Using a medium-size offset spatula, spread about a 1/2-inch layer of the buttercream with candy pieces onto the top of the cake layer, leaving about half an inch of space between the buttercream and the edge of the cake. Carefully place the other layer on top of the one with the candy buttercream. Using the plain buttercream (without candy pieces), spread a thin layer of buttercream all the way around the entire cake. Chill the cake for about 30 minutes. This will act as a crumb coat and lock in all of the loose crumbs before adding the final layer of icing. Remove the cake from the refrigerator and, using your spatula, spread another layer of buttercream on the sides and top of the cake. Crush additional malted milk candies and sprinkle on top of the cake. ","[Pinot Grigio, Chianti, Riesling, Sparkling Shiraz]" 74381,"Garlic-Stuffed Roast Beef for Po'boys 16 ounces peeled California garlic 5 pounds choice rump roast
2 tablespoons salt
2 tablespoons freshly ground black pepper
1 quart water
Serving suggestion: Leidenheimer French Bread (or any French bread), cut into 6-inch or 10-inch rolls, split and toasted; mayonnaise, lettuce, dill pickle and tomato slices for dressing the sandwiches
Instructions: Preheat the oven to 350 degrees F. Stuff half of the garlic into the roast. Sprinkle the roast with the salt and pepper. Put the remaining garlic in the bottom of a roasting pan. Set roast fat-side up on top of garlic and add water to the bottom of the pan. Bake, uncovered, until the roast reaches an internal temperature of 155 degrees F. Refrigerate the roast and liquid overnight. The next day, skim off any fat from the top of the liquid. Heat the liquid on the stove until it reaches the desired consistency for a gravy. Thinly slice the roast and add to the gravy. Adjust salt and pepper to taste. If you like, serve the beef in French bread with mayonnaise, lettuce, dill pickle slices and tomato slices. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 74382,"Autumn Harvest Burger with Caramelized Onion and Apple 2 tablespoons butter 2 Vidalia onions, sliced 2 Granny Smith apples, diced 2 pounds 80 percent lean ground beef 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons chopped fresh thyme leaves 1/2 cup Dijon mustard 1 egg 1 cup seasoned bread crumbs 4 large crusty rolls, split 4 tablespoons mayonnaise 1 cup blue cheese Instructions: Melt butter in skillet over medium-high heat. Add onions to hot pan and begin caramelizing, stirring occasionally. After 4 minutes or so, add apples to the onions and continue to cook until onions are golden brown, about 6 more minutes. Remove from heat when done. While onions and apples are cooking, blend together in a large bowl the ground beef, salt, pepper, thyme, Dijon, egg, and bread crumbs. Be sure ingredients are well incorporated, but don't over work. Form mixture into 4 good-sized patties. (hint: If you create a concave burger, with the center thinner than the edges, when it cooks the burger won't swell up to look like a meatball, but will remain flat and patty-like) Heat grill to medium-high heat. Place burgers on grill and cook about 10 minutes per side, or until cooked through. As burgers are finishing (after the first flip), spread mayonnaise on both cut sides of each split roll. Place rolls on grill, mayonnaise side down, to toast for about 1 minute, or until golden. Place each burger on the bottom half of a toasted roll. Top with about 1/4 cup of blue cheese, then with a generous scoop of the caramelized onion and apple mixture. Cover with the roll and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 74383,"Red Cabbage Slaw 1 small head red cabbage, tough bottom ribs removed, shredded (about 6 cups) 2 bulbs fennel, cored and julienned 3 carrots, grated 2 Granny Smith apples, julienned 1 red onion, very thinly sliced 1 cup apple cider vinegar Kosher salt 1 1/2 to 2 cups mayonnaise 2 to 3 tablespoons horseradish Instructions: Combine the cabbage, fennel, carrots, apples and onion in a large bowl. Douse with the vinegar, season with salt and let sit at least 1 hour. This will soften the cabbage and make it seem almost cooked, but it will still have a great texture. Drain the cabbage of excess liquid but still keep it fairly juicy. Stir in the mayonnaise and horseradish. Taste for seasoning and add salt. The result should be a creamy and tart slaw. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74384,"Barbecue St. Louis Pork Ribs 2 teaspoons paprika 1 1/2 teaspoons whole black peppercorns 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne pepper 3 slabs St. Louis style ribs, 2 to 3 pounds each 4 tablespoons kosher salt 1/3 cup spicy brown mustard Special equipment: Smoker and 4 ounces hickory or oak wood chunks or chips Instructions: Set a smoker to 225 degrees F. Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds. Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove. Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side. Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker. Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 74385,"Sweet Saffron Yogurt: Shrikand 1 3/4 pints (28 ounces) whole milk yogurt or 1 pint (17 1/2 ounces) Greek-style yogurt* (See Cook's Note) Milk, for infusing 1/2 teaspoon saffron threads 6 to 8 tablespoons icing sugar (confectioners') 1/4 teaspoon freshly ground green cardamom seeds 2 tablespoon chopped unsalted pistachios 2 tablespoon flaked or sliced almonds Edible silver leaf* Pomegranate seeds Instructions: Line a large sieve with a double layer of paper towels. Place a bowl under the sieve and pour the yogurt into the sieve. Refrigerate for as long as possible to allow the liquid to drain off the yogurt. This will take a minimum of 5 to 6 hours.
Heat a little milk in a small pan. Place two teaspoons of the milk into a small bowl and crumble the saffron strands into it (the rest of the milk can be used in another dish). Allow the saffron to infuse the milk for about 10 minutes using the back of a spoon to crush the saffron further into the milk.
Remove the yogurt from the refrigerator (the liquid in the bowl below can be discarded). Transfer the yogurt to a medium mixing bowl. Sift the sugar into the thickened yogurt, then add the saffron milk and ground cardamom. Cover the bowl, and chill in the refrigerator.
To serve, divide the yogurt among 4 bowls and garnish with the nuts, silver leaf, if using, and pomegranate seeds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 74386,"Pimiento Cheese Sandwich 8 ounces sharp yellow cheddar cheese, shredded 4 ounces pepper jack cheese, shredded 3/4 cup mayonnaise
1/2 cup chopped drained pimientos 1 small shallot, grated
Pinch of cayenne pepper 8 slices white bread Instructions: Mix the cheddar, pepper jack, mayonnaise, pimientos, shallot and cayenne in a medium bowl. Spread the pimiento cheese mixture on 4 bread slices and top with the remaining 4 bread slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 74387,"Oven-Roasted Tomato and Garlic Soup 4 plum tomatoes, halved lengthwise 2 garlic cloves, minced 2 tablespoons pure olive oil Salt and freshly ground pepper 1 cup pure olive oil 8 garlic cloves, peeled and sliced paper thin 2 tablespoons pure olive oil 1 medium Spanish onion, chopped 1/2 cup white wine 4 cups chicken stock 2 cups canned plum tomatoes 6 roasted garlic cloves Oven roasted tomatoes 2 tablespoons fresh thyme leaves 1 tablespoon honey Salt and white pepper Instructions: Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours. Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels. Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 74388,"Ratatouille Soup 3 tablespoons extra-virgin olive oil, plus more for brushing 1 large onion, diced 4 cloves garlic, smashed 3 to 4 teaspoons herbes de Provence Kosher salt 1 small Japanese eggplant, diced 1 small zucchini, diced 1 yellow bell pepper, diced 1 28-ounce can whole San Marzano tomatoes, crushed 2 cups low-sodium chicken or vegetable broth Large handful of fresh basil leaves, torn 8 thick slices baguette 1 cup coarsely grated gruyere or Swiss cheese Freshly ground pepper Instructions: Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 74389,"Crab and Prosciutto-Stuffed Peppers 1 pound lump crab meat 1 cup crushed cornflakes cereal 6 ounces thinly sliced prosciutto, chopped into 1/2-inch pieces 2 tablespoons mayonnaise 4 scallions, thinly sliced (1/2 cup) 1 large egg, at room temperature Kosher salt 1/8 to 1/4 teaspoon cayenne pepper, optional 2 small red bell peppers, stemmed, halved lengthwise, seeds and ribs removed 2 small yellow or orange bell peppers, stemmed, halved lengthwise, seeds and ribs removed Olive oil, for drizzling 1 1/2 cups low-sodium vegetable or chicken broth Instructions: Position a rack in the lower third of the oven and preheat the oven to 400 degrees F. In a medium bowl, combine the crab, cornflakes, half the prosciutto, the mayonnaise, scallions, egg, 1 teaspoon salt and cayenne pepper, if using. Spoon the filling into the bell pepper halves, dividing it evenly. Place the remaining prosciutto on top of the filling and drizzle with olive oil. Arrange the filled peppers in a single layer in a 13-by-9-inch glass baking dish or small roasting pan. Pour the broth around the peppers. Bake until the peppers are tender, 40 to 45 minutes. Transfer to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 74390,"Frosted Fir Minced crystalized ginger, for the rim 3/4 ounce lime juice plus a lime wedge, for the rim 1 1/2 ounces vodka 1 ounce white cranberry juice 1/2 ounce elderflower liqueur, such as St-Germain 1/2 ounce orange liqueur, such as Cointreau
1/4 ounce Ginger Simple Syrup, recipe follows 1/2 cup sugar One 3-inch piece fresh ginger, peeled and sliced into rounds Instructions: Put the crystallized ginger on a small plate. Wet the rim of a rocks or cocktail glass with the lime wedge, then dip the rim in the crystallized ginger. Fill the glass with ice. Combine the vodka, cranberry juice, lime juice, elderflower liqueur, orange liqueur and Ginger Simple Syrup in a cocktail shaker filled with ice. Shake vigorously for 10 to 15 seconds; strain into the rimmed glass.
Combine the sugar, ginger and 1/2 cup water in a small saucepan. Bring to a boil, reduce to a simmer and cook, stirring, until the sugar is dissolved. Remove from the heat, cover and let steep for 30 minutes. Strain into a resealable container and refrigerate for up to 2 weeks. Yield: about 1/2 cup ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 74391,"Spidery Fried Potatoes 1 pound russet potatoes, washed and peeled 1 onion, about 1/3 pound 1 clove garlic 1/2 teaspoon cayenne pepper 2 eggs, beaten 2 tablespoons bread crumbs 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Vegetable oil Instructions: Using a vegetable slicer such as a mandoline, cut the potato into thin match stick size, as long as possible. Rinse in cold water and drain on paper toweling. Grate the onion on a box grater. Finely chop the garlic. In a bowl combine the potato, onion, garlic, cayenne pepper, eggs, bread crumbs, salt and pepper. Heat enough oil in a deep iron skillet to cover the bottom until very hot. Add several spoons of potato in a mound and immediately flatten to make a pancake shape. Fry over medium heat until crisp, turn and fry the other side. Continue until all the potato has been cooked.; ","[Rioja, Tempranillo, Garnacha, Barbera]" 74392,"Date Bread from Mulege 6 large egg yolks 1/2 cup sugar 1/2 cup unsalted butter, melted 3/4 cup all-purpose flour 1/2 teaspoon ground ginger 2 teaspoons ground cinnamon 1 1/2 teaspoons ground nutmeg Pinch of ground cloves Pinch of salt 8 large egg whites 1 1/2 cups finely chopped dates 3/4 cup coarsely chopped pecans 1/2 cup raisins Confectioners sugar, for garnish Coconut ice cream for serving, if desired Instructions: Butter and flour a 9 or 10inch round cake pan and line the base of it with baking parchment. Preheat the oven to 350 degrees F. In a medium mixing bowl, beat the egg yolks and sugar with an electric mixer until the mixture is pale yellow and will hold a ribbon. Drizzle the melted butter around the edges of the bowl and fold the mixture together gently but thoroughly. Set aside. Sift the flour, ginger, cinnamon, nutmeg, cloves, and salt together and set aside. In another, larger mixing bowl, beat the egg whites to the soft peak stage. Fold half of the egg yolk mixture into the beaten egg whites. Fold in the dry ingredients and stir in the dates, pecans, and raisins. Fold in the remaining yolk mixture. Pour the batter into the pan and shake it a little to find its level. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a rack and then run a sharp knife around the edge to loosen the cake and turn it out onto a platter. Sprinkle confectioners sugar over the top and serve cut into wedges, accompanied by coconut ice cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 74393,"Orange-Grapefruit Marmalade with Ginger 5 oranges 1 grapefruit 3 cups sugar 2 ounces crystallized ginger, cut in strips 1 box Fruit Pectin Powder, (1-ounce) Instructions: Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften. After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside. Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes. Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal. ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well. ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 74394,"Valerie's Go-To Gravy 3 cups turkey stock 2 sprigs fresh thyme
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Freshly squeezed lemon juice, as needed
Instructions: Add the turkey stock and thyme to a saucepan over medium-low heat and bring to a simmer. Add the butter to a straight-sided saute pan and let melt. Add the flour and cook over medium-high to high heat, whisking frequently, until the mixture is light brown in color, 5 to 10 minutes (for a dark gravy, cook the flour to a deeper brown color). Add 2 cups of the warm stock, whisking constantly, and cook until the gravy thickens and bubbles. Add more warm stock if a thinner consistency is desired. Reduce the heat to low and add salt and pepper to taste (this will depend on how salty the stock is). Add a squeeze of lemon juice and taste again for seasoning. Keep warm until ready to serve, adding more warm stock as needed. Pour into a gravy boat and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74395,"Caprese 8 ripe tomatoes 22 ounces or 8 small balls mozzarella cheese Salt and freshly ground black pepper 16 tablespoons olive oil 2 bunches fresh basil, leaves picked and cleaned Instructions: Rinse the tomatoes and cut them into slices, removing the stem portions. Slice the mozzarella balls. Place the slices of mozzarella and tomatoes to fit the plate, alternating the slices as if you were to cover the center of the plate with a roof of shingles. Season with salt and pepper. Drizzle with the olive oil. Serve garnished with fresh basil leaves. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 74396,"Pistachio Mole 3 pounds pistachios 1 cup vegetable oil
3 pounds poblano chiles, halved and seeded
3 pounds Roma tomatoes, halved
2 large onions, diced
1/2 cup crushed avocado leaves
1/4 cup chopped garlic
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh epazote
2 tablespoons chopped fresh parsley
1 1/2 tablespoons black peppercorns
1 cup vegetable soup base
1/2 cup white wine
Salt Instructions: Preheat the oven to 350 degrees F. Spread pistachios on a baking sheet and roast for 10 minutes. Let cool, then chop. Add oil to a large stockpot and heat. Add chiles, tomatoes, onions, avocado leaves, garlic, cilantro, epazote, parsley and peppercorns and saute, stirring occasionally, until tender. Add vegetable base, white wine and 1 1/2 gallons water and bring to a rolling boil. Add pistachios. Continue boiling for 10 minutes. Remove from heat. Place cooked mixture in a blender and emulsify until well blended. Return blended mixture to pot and return to a boil for 2 minutes. Add salt to taste. ","[Zinfandel, Syrah, Tempranillo, Barbera]" 74397,"Croquembouche 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces 1 1/2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
6 large eggs
5 ounces white chocolate discs 1/3 cup heavy cream 1 1/2 cups chilled heavy cream 2 tablespoons confectioners' sugar
3 cups granulated sugar 3 tablespoons light corn syrup
Instructions: For the puffs: Preheat the oven to 450 degrees F. Put the butter, sugar, salt and 1 1/2 cups water in a saucepan over medium heat and bring to a simmer, stirring to melt the butter. Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly. Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs 1 at a time. Scrape down the sides of the bowl as needed. Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper. Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees F and bake until golden, about 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool. For the white chocolate: While the puffs are baking and cooling, bring a small saucepan of water to a simmer. Combine the white chocolate with the heavy cream in a small metal bowl and set it on top of the saucepan without touching the water. Heat, stirring, until the white chocolate melts and the mixture is smooth. Set aside to cool. For the whipped cream filling: Using a stand mixer or hand mixer and a whisk attachment, beat the heavy cream with the confectioners' sugar until soft peaks form. Whisk in the cooled white chocolate mixture. To assemble: Add the whipped cream filling to a pastry bag fitted with a medium tip. Fill each puff with a few tablespoons of the mixture through the hole already punched into it. Set aside. For the caramel: Mix the granulated sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, about 20 minutes. Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking. Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid). Be careful--the caramel will still be hot! Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off (if the caramel hardens, microwave until soft, 45 seconds). Arrange the puffs around the circle on the parchment. Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper--the next step can be messy. Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide 2 spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base. To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74398,"Whole Roasted Salmon 5 to 6 pounds whole salmon, scaled, gutted and washed 6 tablespoons olive oil 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 3 bunches fresh tarragon 2 pounds carrots, peeled and sliced thin 8 large shallots, peeled and sliced 2 pound leeks, well washed and cut into 1-inch pieces 1/2 cup white wine Instructions: Preheat oven to 450 degrees. Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt and pepper. Place the tarragon bunch inside the cavity of the fish. Put the vegetables in a large roasting pan coat with the remainder of the oil, season with salt and pepper and mix to combine. Place the salmon on the bed of vegetables. Sprinkle fish and vegetables with white wine. Place the roasting pan in the oven and cook for 45 minutes or until the fish is thoroughly cooked. About 15 minutes for every inch of fish. Carefully lift the fish out of the pan and place on a platter along with the roasted vegetables. Serve by portioning out the fish using two large spoons: filleting as you go first the top fillet, discard the center bone and then serve the bottom fillet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74399,"Corn Dog Cupcakes 6 hot dogs 1 cup all-purpose flour 1/2 cup coarse yellow cornmeal 2 teaspoons baking powder 1 1/2 teaspoons dry mustard 1/2 teaspoon kosher salt 1/2 teaspoon cayenne pepper 2 large eggs 1/2 cup milk 1/2 cup vegetable oil 1/4 cup honey 2 tablespoons mayonnaise 2 tablespoons yellow mustard Instructions: To assemble: Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners. Cut 1 1/2 inches from both ends of the hot dogs and reserve. Finely chop the remaining middle pieces and set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, 1 teaspoon dry mustard, salt and cayenne. In a medium bowl, whisk together the eggs, milk, oil and honey until smooth. Whisk the wet ingredients into the dry, and then stir in the chopped hot dogs. Divide the batter among the prepared muffin cups, filling each about three-quarters of the way full. Skewer the reserved hot dog tips and place in the center of the cupcakes, leaning slightly askew. Bake until the tops of the cupcakes are golden brown and spring back lightly when touched, about 20 minutes. Cool in the tin 10 minutes, and then transfer the cupcakes to a wire rack to cool completely. In a small bowl, stir together the mayonnaise, yellow mustard and remaining 1/2 teaspoon dry mustard. Pipe a squiggle of the mixture over each cupcake. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 74400,"Confetti Crusted Cheese Rounds 2 pounds soft goat cheese 2 tablespoons finely chopped parsley 2 tablespoons fresh chives, snipped 2 tablespoons fresh thyme leaves 1 tablespoon cracked black pepper 2 teaspoons paprika 2 teaspoons curry powder Instructions: Line a baking sheet with waxed paper. Form 1 tablespoon of goat cheese into a small ball. Place on baking sheet. Continue with remaining cheese. Refrigerate for 10 minutes to set.
Place the parsley, chives, thyme, on separate plates. Roll about 6 balls in each of the herbs to coat and set aside. Put pepper, paprika and curry powder on separate plates. Roll about 6 balls each on the spices to make a thin band of spice around each ball. Continue until all cheese is used. Refrigerate until r ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 74401,"Coleslaw 1 cup mayonnaise 1 cup sour cream 1/2 cup sugar 1/2 cup lemon juice 2 small pinches salt 2 teaspoons ground mustard 2 healthy pinches parsley flakes Freshly ground black pepper 4 quarts roughly chopped cabbage 1 quart julienne carrots, cut in half Instructions: In a large serving bowl, combine the mayonnaise and sour cream. Add the sugar, lemon juice, salt and ground mustard. Mix well. Add the parsley and pepper, to taste. Stir in the cabbage and the carrots. Refrigerate until ready to serve. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling]" 74402,"Spinach and Feta Spanakopita One 10-ounce package frozen spinach, thawed and drained 1 stick (1/2 cup) unsalted butter 1 clove garlic, minced 1/2 teaspoon freshly grated nutmeg 2 cups crumbled feta cheese (about 8 ounces) 1 tablespoon fresh lemon juice 1/2 teaspoon cracked black pepper 1 large egg, beaten 10 phyllo sheets, thawed if frozen Instructions: Preheat the oven to 350 degrees F. Thoroughly squeeze any excess water from the thawed spinach, removing as much liquid as possible. Coarsely chop. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant and golden brown. Add the spinach and nutmeg, sauteing for 1 to 2 minutes. Remove from the heat and mix in the feta, lemon juice, cracked black pepper and egg to thoroughly combine. Allow the filling to cool. Melt the remaining butter over medium heat in a small saucepan. Cool slightly. Cover the stack of phyllo sheets with a clean damp kitchen towel. Working with the long side of the phyllo sheet nearest you, take 1 sheet from the stack and brush the entire surface with butter. Top with another phyllo sheet, brushing with more butter. Cut crosswise into five 2 1/2 to 3-inch strips. Place 2 teaspoons filling in the corner of each strip. Just like you would fold a flag, fold the corner of phyllo over to enclose the filling, forming a triangle, and continue folding the entire strip. Ending with the seam-side down, place the triangles on a large baking sheet and brush the tops with butter. Follow the same steps with the remaining ingredients. Space evenly on a sheet tray and bake until golden brown, about 25 minutes. Remove from the oven and transfer to a wire rack to cool slightly. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 74403,"Sesame Brittle Vegetable oil 1/2 cup water 2 cups sugar 1/4 teaspoon cream of tartar 1 cup light corn syrup 2 tablespoons unsalted butter 3/4 cup toasted sesame seeds 1 teaspoon baking soda Instructions: Generously oil a sheet pan (preferably one with sides) measuring at least 11 by 17-inches with vegetable oil. In a medium-sized heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 340 to 350 degrees. The color should be deep golden brown. Remove from the heat and whisk in the butter, then mix in the sesame seeds and baking soda. Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about a 1/4-inch thickness. For thinner brittle, place a silpat on top and roll to desired thickness while it's still warm. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, wearing white gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container. To rewarm, place in a 350-degree oven. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 74404,"Morton Bay Bug Salad with Mango-Ginger Dressing 1 gallon water 2 tablespoons salt 1 Morton Bay Bug (1 1/4 pound lobster may be substituted), cooked and chopped 1 mango, peeled, deseeded, diced 1/2 tablespoon peeled and chopped ginger 1 red cl, chopped 2 lemons, juiced 1 cup extra-virgin olive oil Salt and pepper 4 cups spring greens Instructions: Bring 1 gallon of water to boil with 2 tablespoons of salt. Add bay bug (or lobster) and boil for 12 minutes. Drain water and chill. Separate claws and tail and discard body. Crack shells of claws and tail and remove meat. Dice the meat. In a blender, combine mango, ginger, cl, and lemon juice. Blend while slowly drizzling in olive oil. Season with salt and pepper. In mixing bowl, combine bay bugs (or lobster) and spring greens. Add dressing. Toss and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74405,"Slow-Cooker Italian Meatballs Two 28-ounce cans whole plum tomatoes One 6-ounce can tomato paste 3 tablespoons extra-virgin olive oil 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 3 cloves garlic, crushed and peeled 2 bay leaves Kosher salt 1 small onion, cut into chunks 1 small carrot, cut into chunks 1 celery stalk, cut into chunks 1/2 cup fresh Italian parsley leaves 2 cloves garlic, crushed and peeled 1 pound 90 percent lean ground beef 1 pound ground pork 2 large eggs 3/4 cup Italian seasoned breadcrumbs 1/2 cup grated Parmesan Kosher salt Instructions: For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt. For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.
","[Barolo, Barbaresco, Chianti, Dolcetto]" 74406,"Zabaglione 6 large egg yolks 1/2 cup sugar 1/2 cup Marsala Pinch kosher salt Fresh berries, for serving, optional Instructions: Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat. Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt. Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer. Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 74407,"The Sage Council 1.5 ounces fresh cut strawberries 1.5 ounces fresh blueberries
1 bunch fresh mint
1 ounce agave nectar 6 ounces dry gin
1 ounce lime juice
Instructions: Add the fruit, mint and agave to a large pitcher and muddle. Add ice, gin and lime juice and stir. Serve over ice. ","[Gin, Lime Juice]" 74408,"Bulk Make-Ahead Smoothies 4 cups unsweetened almond milk, or any other dairy or nondairy milk 4 bananas, peeled, sliced and frozen
1 1/3 cups frozen spinach
1 cup lightly packed mint leaves (from about 1 large bunch)
1/4 cup unsweetened cocoa powder
1/4 cup honey
1/4 cup cacao nibs, plus more to garnish
Pinch kosher salt
Dash peppermint extract
4 cups unsweetened almond milk, or any other dairy or nondairy milk 2 2/3 cups frozen blueberries
4 bananas, peeled sliced and frozen
1 cup plain yogurt
1 cup raw almonds Instructions: For the mint, chocolate and banana smoothies: Place all the ingredients in an 8-cup blender and blend on high speed until smooth. If necessary, divide the ingredients in half and blend in two batches. Divide the smoothie into four 2-cup airtight containers and store in the freezer for up to 3 months. For the blueberry, banana and yogurt smoothies: Place all the ingredients in an 8-cup blender and blend on high speed until smooth. If necessary, divide the ingredients in half and blend in two batches. Divide the smoothie into four 2-cup airtight containers and store in the freezer for up to 3 months. To serve either smoothie, the day before you want to enjoy one, defrost a serving in the refrigerator. Alternatively, if you freeze the smoothies in microwave-safe containers, remove the lid and microwave for 30 seconds at 50% power. Remove from the microwave and stir the smoothie; if it\u2019s still too frozen, continue microwaving at 50% power in 10-second increments until your smoothie is the right texture. You should still have a cold, semi-frozen smoothie; just make sure to continuously check it so it doesn\u2019t warm up. Place the thawed smoothie in a glass or to-go container. For the mint chocolate smoothie, stir in additional cacao nibs to give it extra texture. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74409,"Grilled Hanger Steak with Mushroom Demi-Glace 4 pounds trimmed hanger steak, cut into 8-ounce portions (hanger steak is a very tender cut of which there is only 1 per animal, aka hanging tender or bistro steak) Salt and pepper 1/8 cup vegetable oil 2 onions, finely diced 2 cloves garlic, finely chopped 1 1/2 pounds mushrooms, cleaned and sliced 2 cups Merlot wine 3 cups demi-glace Instructions: Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare. Remove meat from grill and let rest. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve. ","[Merlot, Cabernet Sauvignon, Syrah, Malbec]" 74410,"Chicken Stew with Parsley Dumplings 1 teaspoon vegetable or olive oil 2 cups chopped onion 1 cup sliced carrots 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups 2 cups sliced mushrooms 1 cup frozen peas 1/2 teaspoon salt, divided 8 cups reduced-sodium chicken broth 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons chopped fresh parsley leaves 1/4 teaspoon pepper 1/2 cup buttermilk 1 tablespoon olive oil Instructions: In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through. ","[Burgundy, Pinot Grigio, Chianti, Tempranillo]" 74411,"Cardamom and Fennel Scented Carrots 1 pound carrots, sliced diagonally 1/3 cup water 1 tablespoon butter 2 tablespoons honey 1 teaspoon ground cardamom seed 1 teaspoon fennel seeds 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Combine all of the ingredients in a pot and stir to coat the carrots evenly. Set over a medium flame and cook, stirring occasionally, for 6 minutes or until tender. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 74412,"Quick Steak with Pepper Relish 1/4 cup oil, plus more for the steak (I'm using olive) 1 pound potatoes, sliced (I'm using fingerlings) 2 cloves garlic, sliced 1 bell pepper, sliced (I'm using a red bell pepper) 1 onion, sliced (I'm using yellow) 2 tablespoons vinegar (I'm using sherry vinegar) 1 tablespoon chopped fresh flat-leaf parsley, optional 2 pounds thinly cut steak (think Steak-umm style; I'm using top sirloin) 1 tablespoon your favorite spice rub Salt and pepper Instructions: Heat a large skillet over medium heat and add the oil. When hot, add the potatoes and cook, stirring occasionally, for 2 minutes. Add the garlic, bell pepper and onion and continue to cook, stirring occasionally, until the vegetables are tender, 3 to 5 minutes. Remove from the heat, add the vinegar and parsley if using and transfer to a serving platter. Wipe out the skillet, then heat over high heat and add some oil. Season the steak with the spice rub. When hot, add the steak and cook to desired doneness, about 2 minutes per side. Season with salt and pepper to taste.
Top the vegetables with the steak.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 74413,"Skirt Steak Fajitas with Peppers and Onions 1 pound skirt steak, sliced into 1 1/2-inch strips 3 tablespoons cumin powder 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 1 red bell pepper, sliced 1 inch thick 1 yellow bell pepper, sliced 1 inch thick 1 small yellow onion, sliced 1 inch thick 1/2 cup roughly chopped cilantro 12 fresh corn tortillas, warmed, for serving Queso fresco, for serving Pico de gallo, for serving 1 avocado, sliced Sour cream, for serving Instructions: Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat. Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat. Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes. Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 74414,"Grilled Salmon with Red Wine BBQ Sauce, Hazelnut Butter and Cracked Wheat Salad with Grilled Vegetables 1/4 cup coarsely chopped toasted hazelnuts 1/4 cup coarsely chopped dried cherries 1 1/2 sticks unsalted butter, at room temperature Salt and freshly ground black pepper 1 cup medium-grind bulgur 2 1/2 cups boiling water Salt and freshly ground black pepper 1/2 red bell pepper 1/2 yellow bell pepper 1 zucchini, halved lengthwise 4 stalks asparagus, trimmed 1/2 pint cherry tomatoes 2 jalapeno peppers, grilled, peeled, and chopped with seeds Canola oil 1/2 cup freshly chopped flat-leaf parsley 1 teaspoon finely grated lemon zest 3 lemons, juiced 1/2 cup extra-virgin olive oil 2 tablespoons canola oil 2 shallots, finely chopped 1 clove garlic, finely chopped 2 cups red wine (recommended: Columbia Crest Merlot) 1 1/2 cups ketchup 3/4 cup water 2 tablespoons ancho chili powder 1 tablespoon paprika 1 heaping tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 chopped canned chipotle cl in adobo 2 tablespoons dark brown sugar 1 tablespoon honey 1 tablespoon molasses Salt and freshly ground black pepper 4 (6-ounce) skin-on salmon fillets Canola oil Salt and pepper Parsley leaves, for garnish Instructions: For the hazelnut butter: Combine all ingredients in a bowl of a food processor and mix until combined; season with salt and pepper. Transfer to a small bowl, cover and refrigerate for 30 minutes. Remove from refrigerator 15 minutes before using. For the salad: Heat the grill to high. Place the bulgur in a large bowl; add the boiling water, 2 teaspoons salt and 1/4 teaspoon pepper, stir and let sit at room temperature until tender, about 25 minutes. If any water remains, place in a fine sieve and press down on it. Put the vegetables in a large bowl, toss with a few tablespoons of canola oil and season with salt and pepper. Grill the vegetables on the grates of the grill in a single layer. Grill the peppers until charred on all sides, place in a bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin, seeds and core and coarsely chop. Grill the zucchini for 3 to 4 minutes per side until slightly charred and just tender, about 4 minutes per side. Remove from the grill and cut crosswise into 1/2-inch thick slices. Grill the asparagus for 3 to 5 minutes per side or until just crisp tender. Remove from the grill and cut on the bias into 1/2-inch pieces. Grill the tomatoes until charred all over and just tender, about 5 minutes total. Place all of the vegetables, including the jalapeno and the parsley in the bowl with the cooked bulgur. Whisk together the zest, lemon juice, olive oil and salt and pepper in small bowl. Add the dressing to the salad and toss to combine. Let sit at room temperature until serving. For the Barbecue sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 4 minutes. Add the wine, increase the heat to high and cook until reduced to about 1/2 cup. Add the ketchup and the remaining ingredients and cook until thickened and slightly reduced, stirring occasionally, about 20 minutes. Transfer to a bowl and let cool slightly. For the salmon: Heat grill to high, cast iron grill pan over high heat, or large nonstick saute pan over high heat. Brush salmon on both sides with canola oil and season with salt and pepper. Grill for about 4 minutes per side, brushing with some of the bbq sauce every 30 seconds. Remove from the grill, place on a platter and brush with more of the sauce. Serve on top of cracked wheat salad and place a tablespoon of the hazelnut butter on top of each salmon fillet. Garnish with parsley leaves and serve. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 74415,"Chicken Chalupas 1 cup Tomato Salsa Cruda, recipe follows 4 chicken breast halves, bone in 1 chayote, peeled, cut in half, and center seed removed 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 8 corn tortillas, toasted crisp in the oven 1 head Romaine lettuce, cut in thin strips 2 ounces crumbled Cotija cheese 4 tablespoons nonfat sour cream 1/2 bunch cilantro leaves, chopped 4 Italian Roma tomatoes, cored and chopped 1 to 2 serrano chilies, chopped 1/4 small onion, chopped Juice of 1 lime 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees. Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside. To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro. In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.
","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 74416,"(Web Exclusive) Round 2 Recipe: Farmhouse Hash Taquitos Nonstick cooking spray 1 cup extra Farmhouse Hash, recipe follows 1 teaspoon chili seasoning 3/4 cup shredded cheddar cheese 8 corn tortillas 1 tablespoon chopped fresh cilantro 1 tablespoon canola oil 1/2 medium yellow onion, diced 1 carrot, diced 2 stalks celery, diced 2 large red potatoes, small diced 1/2 pound sweet Italian sausage 1 teaspoon paprika 1 teaspoon chopped garlic 1/2 teaspoon red pepper flakes Salt and pepper 1 teaspoon white vinegar 4 eggs Instructions: Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside. In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended. Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla. Roll the tortilla and place seam side down onto the prepared baking sheet. Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy. Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes. Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 74417,"Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula 1/2 cup extra-virgin olive oil 2 cloves garlic 1 sprig rosemary 1 small-medium firm eggplant, 8 slices 1/2-inch thick Salt and freshly ground black pepper 8 large pitas or flat breads, halved across 2/3 pound wedge blue cheese, 8 slices (recommended: Cambozola) 8 slices prosciutto 1 cup packed baby arugula Instructions: Heat grill pan to medium-high. Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes. Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat. Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula. Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets. When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 74418,"Crispy Chicken Strips 3 pounds raw chicken breast tenders 1/4 to 1/2 cup buttermilk 3 cups all-purpose flour 2 to 3 teaspoons seasoned salt, such as Lawry's Seasoned Salt, or spices of your choosing Vegetable oil Dipping sauce, for serving Instructions: Submerge the chicken strips in the buttermilk for 15 to 20 minutes (or longer if you'd like). In another bowl, combine the flour and seasoning salt (or other seasonings if you prefer). Mix this together well. Next, gradually drizzle 1/4 to 1/2 cup of the buttermilk into the flour mixture and stir lightly with a fork as you add it to achieve clumps. Heat about 1 inch vegetable oil in a large skillet over medium-low to medium heat. Remove a few of the buttermilk-soaked chicken strips and place them in the flour mixture, turning them over to coat thoroughly. Place them on a plate. Continue coating the chicken strips until they are all ready to cook. When the oil is sufficiently heated, begin cooking the strips a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy and the chicken is done, remove them to a paper-towel-lined plate. Do not allow them to burn. Serve with your favorite dipping sauce. Yum! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74419,"Lamb Chops with Fennel and Tomatoes 1 medium bulb fennel, trimmed and cut into 8 wedges 4 plum tomatoes, cored and halved lengthwise 2 tablespoons plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 cloves garlic, smashed 2 15-ounce cans cannellini or butter beans, drained and rinsed 2 tablespoons chopped fresh oregano or parsley 2 tablespoons grated parmesan cheese (optional) 4 5-ounce lamb chops, fat trimmed and bones frenched (ask your butcher to do this) Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the fennel and tomatoes with 2 tablespoons olive oil and season with salt and pepper. Spread the vegetables on the baking sheet, with the tomatoes cut-side up. Roast until the tomatoes are soft and the fennel is golden, about 30 minutes, turning halfway through. Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over medium heat until golden, about 3 minutes. Add the beans and 2 1/2 cups water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in the oregano and parmesan, if desired. Heat a grill pan over medium-high heat. Season the lamb with salt and pepper and grill until marked on the bottom, about 4 minutes. Flip and cook until just firm to the touch, 4 to 5 more minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 74420,"Baby Spinach with Almonds and Golden Raisins 3 tablespoons sliced almonds 2 slices bacon, cut into 1/2-inch pieces 1 small shallot, chopped 2 tablespoons red wine vinegar 1 1/2 pounds baby spinach leaves 1/4 teaspoon Spanish smoked sweet paprika 1/4 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 1/4 cup golden raisins 1 tablespoon unsalted butter Instructions: Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside. Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet. Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 74421,"Eggs in Purgatory with Sausage 1 tablespoon extra-virgin olive oil 1 pound sweet or hot Italian sausage, cut into 1-inch pieces 1 small onion, chopped 5 ounces ciabatta bread, cubed (about 5 cups) 2 cups marinara sauce 4 ounces provolone cheese, diced (about 1 cup) 1/4 cup shredded Parmesan cheese 1/2 cup fresh basil, torn 4 large eggs Kosher salt and freshly ground pepper Instructions: Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. Add the sausage; cook, stirring occasionally, until browned and almost cooked through, 4 to 5 minutes. Add the onion and cook, stirring occasionally, until softened and slightly golden, 2 to 3 minutes. Stir the bread into the sausage mixture and cook until lightly toasted, about 2 minutes. Add the marinara sauce and 2 cups water; bring to a simmer. Reduce the heat to medium (or move the skillet to a cooler part of the campfire). Stir in the provolone, 2 tablespoons Parmesan and 1/4 cup basil. Use the back of a spoon to make 4 shallow wells in the tomato mixture; carefully crack 1 egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 4 to 9 minutes. Sprinkle with the remaining 2 tablespoons Parmesan and 1/4 cup basil. Season with salt and pepper. ","[Barolo, Barbaresco, Chianti, Rioja]" 74422,"Rosemary-Mint Pesto 1/3 cup lightly toasted pine nuts 3 cups loosely packed fresh mint leaves 1 teaspoon chopped garlic 1 teaspoon chopped fresh rosemary Kosher salt 1/2 cup coarsely grated Grana Padano 1/2 cup extra-virgin olive oil Instructions: Put the pine nuts in a food processor and pulse until finely ground. Add the mint, garlic, rosemary and 1/4 teaspoon salt and pulse until finely chopped. Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 74423,"Prime-Time Pizza Dough 1 teaspoon sugar 1 tablespoon active dry yeast 2 tablespoons extra-virgin olive oil, plus more for the bowl 1 teaspoon fine sea salt 2 1/2 cups all-purpose flour, plus more for dusting Instructions: In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F). Sprinkle the yeast on top and let stand 10 minutes, or until foamy. Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together. Allow the machine to knead the dough until smooth. (If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic. Or combine by hand in a large bowl.) Turn out the dough onto a floured board and knead 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour. Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas. Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes. (If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.) Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. (If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.) Preheat the oven to 500 degrees F. Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust. When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan). Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven). Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden. Guy's Favorite Topping Combos The French Pig (pictured above) Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar The Motley Que Pulled chicken, barbecue sauce, red onions, cilantro, fontina Spicy Hawaiian Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella Au Naturel Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 74424,"Pork Sausage with Herb Spaetzle 2 pounds pork shoulder, cut into 1-inch chunks 8 ounces fatback, cut into 1-inch chunks
6 cloves garlic, smashed
1 small bunch fresh sage, finely chopped
2 tablespoons kosher salt
1 tablespoon crushed red pepper
1/4 cup cold water
1/2 cup grated Parmesan
Hog casings, rinsed with water run through them and stored in fresh water Extra-virgin olive oil, for sauteing
2 eggs 1/2 cup milk
1 1/2 cups all-purpose flour
Kosher salt 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh marjoram 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh parsley Extra-virgin olive oil
1 head savoy cabbage, thinly sliced
1/4 cup white wine
4 tablespoons whole-grain mustard
1 tablespoon butter
Instructions: For the sausage: In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the mixture through a meat grinder fitted with the die with the largest holes. Repeat so that all the meat goes through the grinder twice. Add the water and Parmesan and mix together. Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place. Place a generous amount of the sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with three fingers and letting the casing slip through your thumb and forefinger. Turn the machine on and fill the casings, being careful to avoid any air bubbles. Twist the casings to create evenly-sized 4-inch sausages. Tie the sausages with butcher's twine to keep them nicely sealed, then prick all over with a pin or skewer to allow steam to escape while cooking (you don't want to have a blow-out!). Place the sausage links into boiling water and parboil for 10 to 15 minutes. Remove from the water, reserving the sausage water for sp?tzle, and transfer sausages to a preheated saute pan slicked with oil. Saute until browned, about 6 minutes. For the spaetzle: Bring the sausage water back to a boil over medium heat. In a small bowl, whisk together the eggs and milk until homogeneous. Add the flour to a large bowl and make a well in the flour. Add a pinch of salt and then, with a fork, gradually combine the milk-egg mixture with the flour. Mix until just combined. Stir in half of the dill, marjoram, oregano and parsley (1/4 cup total). Place the batter in a colander set over the boiling sausage water. Using a rubber spatula or a spaetzle maker, push the batter through the colander and into the water. Boil the spaetzle until firm, 2 to 3 minutes. Drain and add to a preheated saute pan slicked with oil. Add the savoy cabbage, white wine and mustard and cook for 15 to 20 minutes. Finish with the butter. Serve 2 sausages to a plate with herb spaetzle on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74425,"Crystal - Kibbe Recipe 1 pound ground round 1 medium green pepper, pureed in blender 1 medium onion, pureed in blender 1 tablespoon salt 1 teaspoon freshly ground black pepper 1 tablespoon ground cumin 2 tablespoons pine nuts, browned Oil, for frying 1 cup Number 1 cracked wheat, rinsed in cold water Instructions: In large bowl combine all ingredients using only half of the green pepper and onion. Set aside the remainder of green pepper and onion mix for the stuffing. After thoroughly cooking the ground round on stovetop add all ingredients including the remaining green pepper and onion mix, cover and simmer another 10 minutes. Using the raw kibbe meat, make football shapes the size of your hands, once formed using your finger make a hole at the end of the football deep enough to add approximately a tablespoonful of stuffing into the football. Close the end after stuffing. Heat a pan of oil to 350 degrees F, fill pan with enough oil to completely cover the kibbe ball. Moisten hands and pat your kibbe ball making sure it is sealed on both ends. Deep-fry until a deep golden brown. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 74426,"Groundhog Cake 1 cup quick or old-fashioned oats 1 1/2 cups boiling water 1 (6-ounce) bag semi-sweet chocolate morsels 1/2 cup butter 3/4 cup sugar 3/4 cup packed brown sugar 2 eggs 1 1/2 cups unsifted flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon freeze-dried instant coffee granules 2 tablespoons cream or milk 1/4 cup butter 1/2 teaspoon vanilla 1/8 teaspoon salt 2 cups or more sifted confectioners' sugar Instructions: Pour boiling water into a large glass measuring cup. Stir in the oats. Place the chocolate morsels over the top of the oatmeal -- do not stir!, Let stand for 20 minutes until the oats are soft and the chocolate is melted. In a large bowl, cream the butter and gradually beat in the sugars. Beat in eggs one at a time. Add the oats and melted chocolate, mixing well. Add the flour, salt and baking soda. Mix thoroughly. Transfer the batter to a greased and floured baking pan (13 by 9 by 2-inches). Bake in a 350 degree oven for 40 minutes, or until the cake starts to leave the sides of the pan and springs back at the touch of a finger. Cool 10 minutes in pan, shake loose, and turn out on rack to cool completely. Frost and decorate if desired. In a custard cup, dissolve the instant coffee in the milk or cream. In a bowl, cream butter until light, add vanilla, salt and gradually blend in sifted confectioners' sugar with the coffee-milk mixture. Use enough sugar for a good spreading consistency. Yield: frosting for the top of a 13 by 9-inch cake ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 74427,"Easy Almond Sticky Buns Nonstick baking spray 6 small or 3 large brioche buns, split
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons cinnamon sugar
1/2 cup golden syrup, such as Lyle's
1/2 cup light brown sugar
1/4 cup orange marmalade
1 teaspoon finely grated orange zest plus 2 tablespoons orange juice 2 tablespoons heavy cream
Pinch of fine sea salt
3/4 cup toasted slivered almonds
Instructions: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray. Butter the cut sides of the buns with half of the soft butter and sprinkle with the cinnamon sugar. Melt the remaining butter in a medium saucepan over high heat. Add the golden syrup and brown sugar and cook until melted and smooth. Whisk in the marmalade and orange zest and juice and cook, stirring occasionally, for 2 minutes. Whisk in the heavy cream and salt. Pour the syrup mixture into the baking dish and scatter the almonds evenly over the top. Put the buns in the syrup, cut-sides down, and bake until the syrup is bubbly, about 20 minutes. Remove to a cooling rack and let cool for 10 minutes. Invert (carefully!) onto a platter and eat. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 74428,"Salsa Ranchera 2 1/2 pounds tomatoes, cored and halved 1 to 2 fresh serrano chiles 1 tablespoon olive oil 1/2 small yellow onion, finely chopped 2 garlic cloves, finely minced 1 teaspoon chopped fresh oregano leaves 1/2 teaspoon ground cumin 1 teaspoon Worcestershire sauce 1/2 teaspoon salt Instructions: Preheat broiler to high. Arrange the tomatoes and chiles on an aluminum foil-lined broiler pan skin side up. Broil until their skins start to char and shrivel, about 10 to 12 minutes or until they are soft. Transfer the tomatoes and the chiles to a blender, puree, and set aside. Heat the olive oil in a medium saucepan over medium-high heat. Add the onions and the garlic and cook until soft, 2 to 3 minutes. Stir in the oregano, cumin and Worcestershire sauce. Add the tomato puree and simmer until the sauce is slightly thickened and the flavors have blended, 10 minutes. Season with salt. Serve with various chips and vegetables. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 74429,"Soft-Boiled Eggs with Asparagus Soldiers 1 bunch asparagus 4 eggs, room temperature Maldon or other sea salt Instructions: Cut the woody ends off the asparagus, and cook in a shallow saucepan of boiling water until tender but still has some bite - about 5 minutes. Then drain them and keep them warm while you cook the eggs. In a saucepan, bring some water to the boil into which you have dropped a matchstick; according to my Aunt Frieda this stops the white from billowing out into the pan should the egg crack while cooking. Am I going to promise this works? Well, all families have their folklore. Lower the eggs into the water and cook them at a steady boil for about 4 minutes. Take them out of the water and immediately slice the top of each one; the yolk should still be runny enough to dip the asparagus spears in. Make sure that there's salt on the table for sprinkling into the almost aggressive blandness of the egg and spear, as you eat, with the warm asparagus. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74430,"Buttermilk Panna Cotta 1 cup heavy cream 1/2 cup sugar
1 vanilla bean, split and seeds scraped 1 vanilla bean, split and seeds scraped
1 tablespoon honey powder (see Cook's Note) 1 1/2 teaspoons powdered gelatin
2 cups whole milk buttermilk
4 tablespoons buckwheat honey, plus more for drizzling
1/4 cup salted roasted pistachios, chopped
Instructions: Combine the cream, sugar, scraped vanilla beans, vanilla pod and honey powder in a saucepan over medium heat. Bring to a simmer, stirring constantly, until all the sugar dissolves. Sprinkle the gelatin over 2 tablespoons cool water in a bowl. In a heatproof container with a spout, combine the gelatin mixture with the heated cream, allowing it to dissolve. Whisk in the buttermilk. Add 1 tablespoon of buckwheat honey to the bottom of each of four 8-ounce parfait glasses. Divide the panna cotta evenly among the glasses, about 6 ounces in each. Refrigerate until firm, about 3 hours. Drizzle with more honey and sprinkle with the pistachios. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74431,"Almond Heart Cookies ? cup Fisher? Slivered Almonds, ground 2? sticks unsalted butter, room temperature ? cup granulated sugar 2 cups all-purpose flour, plus additional flour for rolling the cookies ? teaspoon ground cinnamon ? teaspoon ground nutmeg 1 cup seedless raspberry jam Powdered sugar (optional) Special Equipment: 2 heart-shaped (or round) cookie cutters: one about 1?-inches and one about ?-inch Wax paper (or parchment) Rolling pin 3 baking sheets Instructions:

1. Place almonds in a food processor and pulse until the almonds are ground. Set aside.
2. Whip butter in the bowl of an electric mixer fitted with a paddle attachment, until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl from time to time so the butter and sugar are fully integrated and somewhat \fluffy.\ In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg.
3. Because this dough has a good amount of butter, it needs no \resting\ time and needs to be rolled fairly quickly. Lay 3 large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place ⅓ of the batter on each of the pieces of wax paper. Coat dough with a light layer of flour, and top with another piece of wax paper of the same length. Use your hands or a rolling pin to flatten the dough into a disk to make 3 dough \sandwiches.\ Place two of them in the refrigerator and work with remaining disk of dough.
4. Preheat oven to 350°F. Roll the first batch into as neat a shape as possible while keeping the waxed paper in place. Avoid creasing or cracking the dough as you roll it to about a ½-inch in thickness. When the first batch is rolled, refrigerate it and repeat the same process for the other two.
5. Remove the first rolled sheet from the refrigerator. Place it on a flat surface and remove the top layer of waxed paper. Spread a small amount of flour onto your work surface and invert the dough onto it. Carefully remove the second sheet of waxed paper. Cut as many 1½-inch hearts (or rounds) as possible. Reserve the scraps in the refrigerator. Arrange the cut cookies neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
6. Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between two of the pieces of wax paper using the method indicated above and cut additional hearts, if desired. Waste dough? No such thing. Simply reroll all the scraps and refrigerate for a few minutes before cutting into additional cookies.
7. Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a cooling rack. Put the raspberry jam in a bowl and whisk to remove large lumps.
8. Spoon about ½ teaspoon raspberry jam on each bottom and place a \top\ heart on each. Dust with powdered sugar, if desired. Note: Dough can be rolled without waxed paper if allowed to chill in the refrigerator for one hour prior to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74432,"Goat Cheese Cheesecake 2 cups gingersnap crumbs 6 tablespoons melted butter, plus extra butter for pan 1/4 cup sugar Pinch salt 2 (8-ounce) packages cream cheese, at room temperature 1 (12-ounce) log goat cheese 12 ounces creme fraiche or sour cream 4 eggs 1 cup sugar 2 teaspoons vanilla extract Vanilla Pineapple Compote, recipe follows Special equipment: 9-inch springform pan 1 cup brown sugar 1 1/2 cups water 1 cup rum 2 vanilla beans, split, seeds scraped and reserved 1/2 lemon, juiced 1 ripe pineapple, top, skin and core removed, cut into bite-size wedges Instructions: Preheat the oven to 350 degrees F. To make the crust: Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan. To make the filling: Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined. Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil. Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote. Say cheesecake! Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft. Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 74433,"Prairie Punch 2 1/2 cups cranberry juice 2 1/2 cups pomegranate juice
1 3/4 cups Simple Syrup, recipe follows 1 1/4 cups grape juice
1 1/4 cups orange juice
1 1/4 cups lime juice
1 cup sugar Instructions: In a large (gallon-sized) pitcher or vessel of choice, add the cranberry juice, pomegranate juice, Simple Syrup, grape juice, orange juice and lime juice. Stir to combine with a wooden spoon. Add ice to top up the pitcher or, if you prefer, put ice in the glasses first and fill with the punch. Add the sugar and 1 cup water to a pan over medium heat. Heat, stirring, until the sugar dissolves. Let cool completely, then chill before using. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 74434,"Classic Pot Roast 2 tablespoons extra-virgin olive oil One 3 1/2- to 4-pound boneless beef \7-bone\ chuck roast, tied Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 4 slices bacon, chopped 1 medium white onion, chopped 1 pound carrots, halved lengthwise, then crosswise, plus 1 cup chopped 1/3 cup tomato paste 4 cloves garlic, smashed 1/3 cup cognac or brandy 2 cups dry white wine 2 cups mushroom or vegetable broth 12 black peppercorns 6 sprigs parsley, plus 2 tablespoons chopped leaves 4 sprigs thyme 4 whole allspice 4 whole cloves 2 bay leaves 1 stalk celery, quartered 1 1/2 pounds fingerling potatoes, halved lengthwise 1/2 large rutabaga (about 1 pound), peeled and sliced into half-moons Instructions: Position a rack in the lower third of the oven and preheat to 325 degrees F.
Heat the olive oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper and sprinkle with the flour; add to the pot and cook until browned, about 5 minutes per side. Remove from the pot.
Add the bacon, onion and chopped carrots to the pot; cook, stirring, until soft, about 5 minutes. Add the tomato paste and garlic; cook, stirring, until the paste starts to sizzle, about 4 minutes. Stir in the cognac, scraping up any browned bits from the bottom of the pot. Add the wine and broth, then return the meat to the pot.
Put the peppercorns, parlsey sprigs, thyme, allspice, cloves, bay leaves and celery on a square of cheesecloth and tie into a pouch with kitchen twine; add to the pot and bring to a simmer. Lay a round of parchment on the surface of the meat and cover with the lid. Transfer the pot to the oven and cook for 1 hour and 30 minutes. Turn the roast, then add the potatoes, rutabaga, halved carrots and 1 teaspoon salt. Cover with the parchment and lid and return to the oven until the meat is fork-tender, 1 hour and 30 minutes to 2 hours more. (A meat thermometer should register 185 degrees F.) Transfer the vegetables to a plate using a slotted spoon and transfer the roast to a cutting board.
Make the gravy: Remove the herb pouch and skim off the fat from the cooking liquid; simmer the liquid over medium heat until reduced by half, about 25 minutes. Season with salt and pepper. Return the vegetables to the gravy.
Untie the roast, thinly slice against the grain and arrange on a platter. Spoon the vegetables and gravy over and around the meat. Sprinkle with the chopped parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 74435,"Instant Pot Rice Pudding 1 1/2 cups arborio rice 4 tablespoons unsalted butter 1 1/4 teaspoons kosher salt 6 allspice berries 1 cinnamon stick 5 cups whole milk 1 1/4 cups sugar 1/2 vanilla bean, split lengthwise 1/2 cup heavy cream Toasted pecans, rum-soaked raisins, warmed raspberry jam or ground cinnamon, for serving Instructions: Add the rice, butter, salt, allspice and cinnamon stick to a 6-quart Instant Pot?. Turn the pot to the high saute setting (see Cook's Note). Cook, stirring frequently, until the rice is opaque but not browning, 3 to 4 minutes. Add 1 cup of the milk and continue cooking, stirring frequently, until most of the milk has been absorbed and the mixture is thick and creamy, 2 to 3 minutes. Add the sugar and 4 cups water, then scrape in the vanilla seeds, add the pod and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 15 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid.
Stir the rice mixture, scraping the bottom to make sure nothing is stuck. Turn the pot to the high saute setting and add the cream and remaining 4 cups milk. Cook, stirring frequently, until the mixture comes to a boil, 3 to 4 minutes. The mixture will be very soupy, but it will thicken as it cools. Transfer to a large bowl and cover with plastic wrap, pressing the plastic directly onto the surface of the pudding to keep it from forming a skin. Let sit at room temperature until thickened but still warm, 1 to 2 hours.
Stir the pudding before serving. Top with toasted pecans, rum-soaked raisins, warm raspberry jam or cinnamon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 74436,"Deluxe Nachos 1 bag (about 10 ounces) tortilla chips 1 can (about 15 ounces) black beans, rinsed and drained 1 jar (16 ounces) Pace? Mexican Four Cheese Salsa con Queso 1 medium tomato, chopped (about 1 cup) 1/4 cup sliced pitted ripe olive 2 green onions, sliced (about 1/4 cup) Instructions: Arrange the tortilla chips on a serving platter. Top with the beans. Heat the salsa con queso according to the package directions. Spoon the salsa con queso over the tortilla chips. Top with the tomato, olives and green onions. Tip: To warm the tortilla chips in the microwave, place half the tortilla chips onto a microwavable plate. Microwave on HIGH for 1 minute. Repeat with the remaining chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 74437,"Pan-Seared Shrimp with Romesco Sauce, Creamy Grits, and Greens 2 cups chicken stock, plus extra to loosen, if needed Salt and pepper 1 cup quick-cooking grits 1/4 cup heavy cream 1/2 cup havarti cheese, grated 1 tablespoon chopped fresh parsley Grapeseed oil 2 bunches mustard greens, cleaned, thick stems discarded Pinch red cl flakes 1/4 cup chicken stock 1 1/2 tablespoons unsalted butter, divided 2 (21/25) count shrimp, peeled, deveined, and rinsed Salt and pepper 2 tablespoons white wine 2 to 3 tablespoons Romesco Sauce, recipe follows 1/4 cup blanched, slivered almonds 1 slice rustic white bread, diced into 1/2-inch cubes 1 teaspoon white balsamic vinegar 4 Roma tomatoes, cored and quartered 1/4 cup jarred roasted red peppers 1 clove garlic, minced 1 teaspoon paprika 2 tablespoons olive oil Salt Instructions: For the grits: Place a saucepan over high heat with the chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium-low, add the grits, and stir with a whisk. Once the grits come to a simmer, add the cream, again reduce the heat to low, and continue to cook until the grits just start to thicken, about 8 minutes. Add the cheese to the grits, taste for seasoning, turn the heat off, and allow the cheese to melt into the grits. Stir in the chopped parsley. Taste and season with salt, if needed. Cover and keep warm. For the greens: In a medium pan over medium heat, heat the oil and saute the mustard greens until starting to wilt, about 1 minute. Stir in the cl flakes and cook 1 minute. Add the stock and bring to a simmer. Cook until the greens are just tender, 5 to 7 minutes. For the shrimp: Heat a saute pan over medium heat and add 1 tablespoon butter, allowing the butter to melt. Season the shrimp with salt and pepper and then add to the pan. Stir the shrimp while cooking. Cook until bright red, 3 to 4 minutes. Once the shrimp are cooked, add the wine to deglaze the pan, allowing the wine to simmer for 1 minute until reduced. Turn the heat off and add 2 to 3 tablespoons Romesco sauce, stirring in to coat the shrimp. Add the remaining 1/2 tablespoon butter to finish. To plate, spoon the grits onto a plate, top with mustard greens, and top with shrimp. Grind the almonds in a food processor until finely ground but not pureed. Add the bread, vinegar, tomatoes, peppers, garlic, and paprika to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil slowly until the sauce is thickened. Taste and season with salt. ","[Chardonnay, Vermentino, Grner Veltliner, Riesling]

" 74438,"Lobster Club Sandwich 3 slices walnut bread (7 1/2 x 3 x 1/4 inches) 1 ounce good mayonnaise 2 1/2 ounces butter 3 ounces lobster meat, cooked 1/4 ounce wild arugula Spago House Balsamic Dressing (recipe follows) 2 slices vine-ripened or heirloom tomatoes Salt and black pepper 2 slices applewood-smoked bacon, crisped 2 caperberries 1 tablespoon balsamic vinegar 2 teaspoons sugar 1/4 teaspoon kosher salt Pinch freshly cracked black pepper 1 tablespoon sherry vinegar 1/4 cup Tuscan olive oil Instructions: Toast the walnut bread under a salamander until golden brown. Spread 1/2 ounce of mayonnaise on two slices of the bread. In a small saut pan, heat up the butter. Add the lobster to the pan and remove from the heat to gently poach warm. Toss the arugula in a small bowl with the house dressing to slightly coat. Season the tomatoes with salt and pepper. Arrange the arugula evenly on the bread slices with the mayonnaise. On one of those slices, place the tomatoes and the bacon. Place the second slice of bread with arugula on top of the bacon, and arrange the warm lobster evenly on top. Top with the third slice of bread. Finish with two caperberries skewered onto each side of the sandwich. Carefully slice the sandwich in half with a serrated knife.
In a mixing bowl, whisk together the balsamic vinegar, sugar, salt and pepper. Add the sherry vinegar, and whisk; then whisk in the olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 74439,"Grilled Rice Balls 1 cup short-grain sushi rice 1 teaspoon kosher salt 2 tablespoons soy sauce 2 tablespoons mirin 1/4 cup butter, cut into small pieces Chopped chives, for garnish Instructions: For this recipe it's important that you use Japanese short-grain white rice, also sometimes called sushi rice. Brown rice and long-grain rice will not work. Cook the rice according to the package directions along with the salt. While the rice is cooking bring the soy sauce and mirin to a boil over low heat until it's reduced by about half. Take it off the heat and whisk in the butter.
When the rice is done and cooled down just a bit (it should still be hot), cut off a square piece of plastic wrap and pile 1/4 of the cooked rice in the center. Wrap the plastic around it and use your hands to press it together into 1-inch thick triangle. Make sure they are densely packed together so they won't fall apart on the grill. Repeat with the remaining rice and plastic wrap.
Preheat the grill to medium.
Use a pastry brush to baste 1 side of the rice balls with the butter mixture and put them on the grill, buttered side down. Let them grill until browned and crisp on 1 side, about 5 minutes) then brush the tops of the rice balls with the butter mixture. Flip them over using tongs and grill until the second side is crisp. Transfer the rice balls to a serving platter. Brush again with the butter mixture and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 74440,"Seared Pork Chop with Fennel Pollen, Apple Cider Sauce, Roasted Delicata Squash, Tuscan Kale, Pancetta, Fennel and Butternut Squash 1/2 cup kosher salt, plus more as needed 1/4 cup sugar
1/4 cup fennel seeds
1 bulb garlic, halved
1 bulb fennel, tops removed but reserved, bulb cored and thinly sliced
1 onion, diced
4 pork rib chops, frenched
1 delicata squash, sliced into rounds and seeds removed
1/2 butternut squash, peeled, seeds removed and diced
Extra-virgin olive oil, for drizzling 1 1/2 cups apple cider
3 cups chicken stock, or more as needed
2 tablespoons fennel pollen, plus more for garnish
1 shallot, diced
1 Granny Smith apple, peeled and diced
1/4 cup golden raisins
2 tablespoons unsalted butter
8 ounces pancetta, diced
Pinch crushed red pepper flakes 1 large bunch Tuscan kale, stems removed and thinly sliced
2 tablespoons apple cider vinegar
1/4 cup pepitas, toasted Instructions: Fill a large container with water. Add the salt, sugar, fennel seeds, garlic, fennel tops and onion. Add the pork chops and allow to sit in the brine for 2 hours. Preheat the oven to 400 degrees F. Arrange the delicata rounds and butternut chunks on separate sheet trays. Drizzle with the olive oil and sprinkle with salt. Roast until tender, 25 to 30 minutes. Heat the apple cider in a medium saucepan over medium heat. Cook to reduce for 20 minutes. Add 2 cups chicken stock and continue to reduce for 20 minutes. Preheat a large cast-iron pan with some olive oil on medium-high heat. Remove the pork from the brine and pat dry. Sprinkle with the fennel pollen and salt. Place in the pan and sear until golden brown and it reaches an internal temperature of 145 degrees F, 4 to 5 minutes per side. Coat a high-sided saute pan with olive oil. Add the shallot and some salt and sweat over medium-high heat until translucent, about 5 minutes. Add the apples and cook until they start to soften, 3 to 4 minutes. Add the warmed apple cider and remaining cup chicken stock and season with salt. Cook until slightly reduced, a few minutes, then add the golden raisins. Continue to reduce the sauce, adding a bit more chicken stock every so often, until the sauce is slightly thickened, 10 minutes. Finish the sauce with the butter. To a separate saute pan, add the pancetta and turn on the heat to medium. Slowly cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is crispy. Add the crushed red pepper flakes. Add the sliced fennel and kale and season with salt. Stir to combine, then add the apple cider vinegar. Add the roasted butternut squash and gently toss to combine. Season to taste with salt and a drizzle of olive oil. To plate: Plate two slices of roasted delicata squash. Top with the sauteed kale and butternut squash. Top with a pork chop, then another slice of delicata squash. Spoon the sauce over the top and garnish with the pepitas and fennel pollen. Repeat to make 3 more servings. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 74441,"Chocolate Peanut Butter Covered \Hash Browns
4 cups oatmeal 1 cup brown sugar 2/3 cup melted butter, plus more for greasing pan 2 teaspoons vanilla 1/2 cup corn syrup 1 (12-ounce) bag chocolate chips 2/3 cup chunky peanut butter Instructions: Preheat oven to 375 degrees F. Butter a 9 by 13 inch pan. In a large bowl, mix the oatmeal, brown sugar, butter, vanilla and corn syrup. Spread the mixture into the prepared pan and bake 15 minutes. Cool for 10 minutes. Cut into bars. For the Frosting: Combine chocolate chips and peanut butter in a double boiler and melt. Mix well. Spread on baked and cooled cookie bars. Refrigerate until frosting hardens. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 74442,"Vegetable Stir-Fry with Shiitaki and Ahi Tuna 1 pound ahi tuna loin, cleaned Fresh cracked black pepper, as needed 1 teaspoon olive oil 1 carrot, cut on bias 1 cup broccoli florets 4 cloves garlic, minced 1 tablespoon minced fresh ginger root 2 tablespoons soy sauce, low sodium 1 pinch chili flakes 1/ 2 red bell pepper, seeded and sliced 1 ounce mushroom, quartered 1 ounce shiitake mushrooms, steamed and halved 1 bunch spinach, washed and chopped 1 zucchini, cut on bias 4 scallions, sliced into 1-inch lengths Cilantro sprigs, for garnish, optional Instructions: Bone and skin the tuna. Slice the tuna into 4-ounce steaks. Pour the cracked pepper on a plate and press each steak on top of the pepper. Brush each with olive oil and place the steaks in the refrigerator until ready to cook. In a hot saucepan quickly saute the steaks on each side for about 1 1/2 minutes per side. Don't overcook. Cut each tuna steak into ribbon slices. In a pot of rolling boiling water, blanch the carrots and broccoli 30 seconds and then immediately plunge in an ice bath to cool. Drain and set aside. In a large saute pan over high heat, add the oil, garlic, ginger, and soy sauce and saute, tossing 2 minutes. Add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini and scallions. Cook tossing for 3 minutes. Add a splash more soy sauce, if desired, and cook tossing 1 minute. Off the heat, evenly divide the slices of ahi and arrange artfully 8 ounces of stir-fried veggies per plate. Garnish with a sprig of cilantro, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 74443,"Tom Roach's Angel Food Cake 1 1/2 cups (11 to 12) large egg whites 1 tablespoon cold water 1 cup sifted cake flour 1/2 cup granulated sugar 1/2 teaspoon salt 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1 teaspoon vanilla 2 teaspoons finely grated lemon zest Instructions: Place fresh, cold egg whites and cold water in the bowl of a heavy-duty mixer. Set aside until they are 60 degrees, or slightly below room temperature. Pour flour, 1/2 cup granulated sugar and salt into a triple sifter or sieve. Sift onto a sheet of waxed paper; set aside. Adjust rack in lower third of oven; preheat oven to 325 degrees. Set nearby a dry, ungreased 10-inch tube pan. Such a pan allows the batter to cling to the sides and rise to its full height. Place a long-necked bottle or large metal funnel nearby for inverting the baked cake. Whip egg whites, preferably with a whisk attachment until frothy. Add cream of tartar and whip on medium speed until soft peaks form. Continue whipping and gradually add the 1 cup granulated sugar until whites have thickened and form soft droopy white peaks. Add the vanilla and lemon zest in the final moments of whipping. Sprinkle one-quarter of the flour mixture over the whites, and with a rubber spatula, fold into the whites. Repeat this process with the remaining flour mixture, folding in only one-quarter of the flour mixture at a time. Gently pour the batter into an ungreased tube pan. Bake for 45 to 50 minutes, or until the top is light golden, the cake feels spongy and springs back when touched, and a wooden toothpick inserted in the middle comes out free of cake. Invert cake onto the neck of a bottle or funnel. Cool completely before removing from pan. To remove cake from the pan, slip just the tip of a small metal spatula between the cake and pan. Slowly trace the perimeter to release any cake sticking to the pan. Tilt the cake pan on its side, and gently tap the bottom against the counter to loosen the cake. Rotate the cake pan, tapping as you turn it a few more times, until it appears free. Cover the cake with a rack or cardboard round, and at the same time that you invert the cake onto the work surface, tap it firmly onto the surface. Lift the pan from the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74444,"Allspice Gravy Giblets from turkey (not including the liver) 2 pints water 1 tablespoon allspice berries 1/2 teaspoon black peppercorns 3 fresh bay leaves 1 (1/2-inch) cinnamon stick 1 stick celery, halved 2 carrots, peeled and halved 1 onion, halved, but not peeled 3 teaspoons salt 1 clementine, zested and juiced 1 cooked Spiced and Super-Juicy Roast Turkey, in roasting pan, recipe follows 2 tablespoons all-purpose flour 2 tablespoons clear honey For the turkey: 10 pints 11 fluid ounces (6 liters) water 4 1/4-ounces (125 grams) table salt 3 tablespoons black peppercorns 1 cinnamon stick 1 tablespoon caraway seeds 4 cloves 2 tablespoons allspice berries 4 star anise 2 tablespoons white mustard seeds 7 ounces (200 grams) caster sugar 2 onions, quartered 1 (3-inch) piece ginger, cut into 6 slices 4 tablespoons maple syrup 4 tablespoons clear honey Handful fresh parsley leaves, optional (only if you've got some parsley hanging around) 1 orange, quartered 1 (9 to 11 1/4-pound) (4 to 5-kg) turkey 2 3/4 ounces (75 grams) butter 3 tablespoons maple syrup Instructions: Place the turkey giblets, water, allspice berries, black peppercorns, bay leaves, cinnamon stick, celery, carrots, onion, salt and clementine zest and juice into a large saucepan and bring the mixture to a boil. Cover the saucepan with a lid and reduce the heat so that the mixture simmers gently. Cook for 2 hours.
Remove the saucepan from the heat and strain the gravy stock through a sieve into a clean large measuring jug. This should give you about 1 liter of stock.
When you are ready to make the gravy, remove the cooked turkey from the roasting pan and let it rest on a clean carving board. Pour the turkey juices from the roasting tin into a clean saucepan. Place the flour into a small bowl. Add a few tablespoons of the gravy stock and mix well with a handheld whisk. Add the flour and stock mixture to the saucepan and mix well over medium heat until the ingredients have combined.
Gradually add the stock and honey to the saucepan and mix well. Let the gravy bubble away until it thickens and the floury taste disappears. Pour into a jug or sauceboat and serve with cooked Nigella's Spiced and Super-Juicy Roast Turkey. For the turkey: Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.)
Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires. For the basting glaze: Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined.
Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time.
Preheat the oven to 425 degrees F.
Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked.
Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74445,"Mango Flan on Chocolate 3 cups sugar 1/2 cup water 4 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise 7 eggs 2 egg yolks 1/2 cup fresh mango puree (1 small mango, peeled, pitted, and pureed in a food processor) Chocolate brownie base, recipe follows 6 tablespoons cold unsalted butter, cut into pieces 1 cup sugar 2 eggs 1 teaspoon pure vanilla extract 3/4 cup all-purpose flour 1/2 cup cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup semisweet chocolate chips Instructions: Preheat the oven to 300 degrees. Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Meanwhile, set 6 (1-cup ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides. Set aside to cool. In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks and the remaining 1 cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Whisk in the mango puree until smooth. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and mango fibers. Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until dry and set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours, or refrigerate until ready to serve, up to 24 hours. To serve, place a brownie circle on each serving plate. Turn a flan out on top of the cake (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin). The caramel will pour out and serve as the sauce, and will also soak into the brownie. Preheat the oven to 350 degrees. Grease a 9 by 13-inch baking pan and line it with parchment or waxed paper, pressing into the corners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Mix in the sugar. Mix in the eggs and vanilla and mix until light and fluffy. Sift together the flour, cocoa powder, baking soda and salt. Add to the butter mixture and mix just until combined. Mix in the chocolate chips. Pour into the prepared pan, smooth the top, and bake until the cake is firm in the center and the surface is dry and shiny, 15 minutes. Let cool in the pan. Run a knife around the edges of the pan and turn out the whole cake onto a work surface. Peel off the waxed paper. Using a ramekin as a guide, use a sharp knife to cut out 6 brownie circles the same size as the ramekins. ","[Reds, Pinot Noir, Tempranillo, Garnacha]" 74446,"Champagne Cocktail 1 sugar cube 4 dashes Angostura bitters 1 wide strip lemon peel 1 teaspoon orange liqueur, such as Grand Marnier 6 ounces Champagne, chilled Instructions: Add a sugar cube to a chilled coupe glass. Shake the bitters onto the sugar cube. Rub the rim of the glass with the lemon peel and drop the peel into the glass. Drizzle the orange liqueur into the glass, then top off with the Champagne. Serve immediately. ",[Champagne] 74447,"Blueberry Lemon Crumble Cake 3/4 cup unsalted butter, softened 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 2 teasoons lemon juice 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups fresh blueberries 1 1/2 cups sour cream 1/4 cup white sugar 1/4 cup brown sugar 1 cup all-purpose flour 1 1/2 teaspoons cinnamon 1/2 cup unsalted butter, chilled 2 cups blueberries 1/2 cup granulated sugar 1 tablespoon cornstarch 1/2 vanilla bean, seeded 2 teaspoons lemon juice Instructions: For cake: Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well. Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry ingredients. Mix well. Gently fold in the blueberries. For Streusel: Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment.
Assemble and Bake: Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce. Sauce: In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 74448,"Prosciutto and Goat Cheese Crostini with Red Pepper Tapenade 2 ounces roasted red peppers 1 tablespoon roasted garlic 1 tablespoon toasted pine nuts 1 tablespoon black olives 2 tablespoons olive oil 10 ounces goat cheese 6 thin slices of prosciutto 1 tablespoon rosemary 6 rounds of baguette, toasted Instructions: Preheat oven to 350 degrees. Puree the roasted red peppers, roasted garlic, pine nuts, black olives, olive oil, and set aside. This is the tapenade. Season goat cheese with rosemary and wrap in prosciutto. Bake until cheese melts. Spread the tapenade on the toasted baguette and top with prosciutto and goat cheese.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 74449,"Snickerdoodle Cake 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 6 large egg whites 1 cup whole milk, at room temperature 1 tablespoon pure vanilla extract 1 1/2 cups sugar Pinch cream of tartar 3/4 cup plus 1 tablespoon sugar Pinch fine salt 6 large egg whites 4 sticks (16 ounces) unsalted butter, cut into 1 1/2-inch chunks, at room temperature 1 1/2 teaspoons ground cinnamon 1/2 teaspoon pure vanilla extract Instructions: Make the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans and line the bottom of each with parchment. Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the egg white, milk and vanilla together in another medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high until light and fluffy. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the side of the bowl as needed. Repeat with the remaining flour and egg-milk mixtures, finishing with the flour. Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the cake pans on a rack. Make the buttercream: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the 3/4 cup sugar, cream of tartar, salt and egg whites, to the mixing bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes. Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Beat in 1 teaspoon cinnamon and vanilla. Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon together in a small bowl. To assemble: Slice each cake in half horizontally for a total of 4 cake rounds (set aside one of the bottom pieces for the top layer). Put 1 round on a cake stand or serving platter, and spread about 1 cup of the buttercream on top, all the way to the edge. Sprinkle with some of the cinnamon-sugar. Repeat with 2 more layers of cake, buttercream and cinnamon-sugar. Place the reserved cake round on top (browned-side up). Frost with the remaining buttercream and sprinkle with the remaining cinnamon-sugar. Let sit for at least 1 hour before slicing and serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 74450,"Ganache 3 tablespoons corn syrup 6 ounces heavy cream 12 ounces dark chocolate, chopped into small pieces 1/2 teaspoon vanilla extract Instructions: In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract. ","[Chardonnay, Pinotage, Zinfandel]" 74451,"Blueberry Tart Cooking spray 1 cup all-purpose flour, plus 1 tablespoon
1/3 cup granulated sugar, plus 1 1/2 tablespoons
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into pieces
2 egg yolks
4 cups blueberries
1 lemon, zest and 1 tablespoon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Confectioners' sugar, for dusting
Instructions: Special equipment: a 9-inch springform pan Preheat the oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray. Combine 1 cup of the flour, 1 1/2 tablespoons of the granulated sugar and the salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal with some large lumps. Add the egg yolks and pulse until blended. Place the dough in the springform pan, and press it evenly against the bottom and about 1 inch up the sides. Toss 2 1/2 cups of the berries, the lemon zest, juice, cinnamon, nutmeg, remaining 1 tablespoon flour and remaining 1/3 cup granulated sugar in a medium bowl. Pour the berry mixture into the shell and bake until vigorously bubbling, about 1 hour. Remove from the oven and immediately top with the remaining 1 1/2 cups blueberries. Just before serving, dust with confectioners' sugar by tapping it through a fine-mesh sieve. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 74452,"Berry Sauce 3 cups mixed raspberries and blueberries 2 to 3 tablespoons sugar
Zest of 1/2 lemon and juice of 1 lemon
Instructions: Combine the berries, sugar, lemon zest and juice in a medium saucepan set over medium heat. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]" 74453,"Ultimate Mac and Cheese 1 package (16 ounces) elbow macaroni 6 tablespoons butter 6 tablespoons flour 2 tablespoons McCormick? Mustard, Ground 1? teaspoons McCormick? Black Pepper, Coarse Ground 1 teaspoon McCormick? Garlic Powder 1 teaspoon salt 4 cups milk 6 cups shredded sharp Cheddar cheese 1? cups panko bread crumbs 1 teaspoon McCormick? Paprika Instructions:

1. Preheat oven to 400F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
2. Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
3. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 74454,"Chicken and Rice Soup 2 tablespoons olive oil 1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass) Essence, recipe follows 1 1/2 cups chopped onions 1 cup chopped celery 1 cup diced carrots 1/2 cup chopped green onions 2 tablespoons minced garlic 1/4 cup fresh parsley leaves 2 tablespoons chopped fresh basil 4 bay leaves 2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice 1 1/2 cups torn spinach leaves, cleaned and stemmed Pinch crushed red pepper 3 quarts chicken stock 1/4 pound long grain white rice, uncooked 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: In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 74455,"Gwen's Fried Chicken with Milk Gravy 8 serving pieces chicken, light or dark meat Salt 2 cups peanut oil, more if needed Black pepper 2 cups all-purpose flour 4 tablespoons oil from fried chicken 4 tablespoons all-purpose flour 2 cups milk Salt and freshly ground black pepper Instructions: For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty! Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough. Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes. Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm. For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute. Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74456,"Beets with Orange Vinaigrette 3 (15-ounce) cans baby beets, drained 2 tablespoons raspberry vinegar 2 tablespoons freshly squeezed orange juice 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup small-diced red onion (1 small onion) 2 large seedless oranges, zested Segments 2 large seedless oranges Instructions: Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 74457,"How to Make Chicken Salad | Chicken Salad 4 cups diced poached chicken, recipe follows 1 stalk celery, cut into 1/4-inch dice 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill 2 tablespoons finely chopped parsley 1 cup prepared or homemade mayonnaise 2 teaspoons strained freshly squeezed lemon juice 1 teaspoon Dijon mustard 2 teaspoons kosher salt Freshly ground black pepper 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds bone-in, skin-on chicken breasts halves, fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium store bought Instructions: Toss together the chicken, celery, scallions, dill and parsley in a large bowl. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1-inch pieces. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74458,"Grilled Mongolian Veal Chops 3 cloves garlic, finely chopped 1 tablespoon minced ginger 1 shallot, minced 1/4 cup cilantro, coarsely chopped 1/2 cup sherry vinegar 3 tablespoons hoisin sauce 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon sesame oil 2 tablespoons smooth peanut butter 1 tablespoon honey 2 tablespoons hot cl sauce 4 veal chops (1 1/2 inches thick, 10 ounces each) Instructions: Combine all ingredients in a shallow baking dish. Add veal chops to the mixture and turn to coat. Cover and let marinate 3 to 4 hours or overnight. Preheat grill. Remove veal from marinade and grill the chops for 7 to 8 minutes on each side or until cooked through ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 74459,"Smoked Pacific Albacore 10 plum tomatoes, halved lengthwise 3 tablespoons minced garlic 2 tablespoons chopped fresh Italian parsley leaves 3 tablespoons olive oil, plus additional for drizzling tomatoes 2 pounds Pacific albacore tuna (or other fresh tuna steak) Herbes de Provence Coarse salt White Bean Puree, recipe follows Pesto, recipe follows Sauteed greens, asparagus or haricots verts 2 cups dried white beans 1/2 cup diced white onion 3 cloves garlic 2 to 4 tablespoons butter, softened 2 to 4 tablespoons olive oil Salt and freshly ground black pepper 4 cloves garlic 1 lemon, juiced 2 cups mixed fresh herbs, tightly packed (basil, parsley, mint) 2 cups olive oil 2 tablespoons grated Parmigiano-Reggiano Kosher salt and freshly ground black pepper Instructions: Preheat oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet. Sprinkle the minced garlic and parsley on top. Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable, about 5 hours.
   Light a small amount of wood in your outdoor grill and allow it to burn thoroughly, about 30 minutes. When the wood is down to the smoky embers, transfer it to the smoker or a roasting pan that you don't mind scorching. Place the roasting pan containing the burning wood in the oven along with the fish and allow it to smoke for about 5 to 10 minutes. Be careful not to oversmoke and thus overpower the albacore flavor. (Chef's Note: The amount of time the fish should be smoked will vary depending on the size of your oven. Mitchell recommends experimenting to your taste.)
   Mix the herbes de Provence and coarse salt together. Coat the exterior of the albacore with the mixture. Heat 3 tablespoons oil in a large skillet over medium heat. Sear the fish on all sides, 3 to 4 minutes total, keeping the center rare.
   To serve, place a mound of white bean puree just off-center on each plate. Cut the albacore into slices and fan out around the white bean puree. Add the roasted tomatoes and drizzle pesto all around the plate. Serve with sauteed greens, asparagus, or haricots verts, if desired. Soak the dried white beans in 2 quarts of water overnight.
   Drain the beans, put in a pot with the onion, garlic and water to cover by several inches. Simmer until beans are tender, about 1 to 1 1/2 hours. Drain. While still warm, put in a food processor and puree with butter, olive oil and salt and pepper to taste. Keep warm until ready to serve. In a food processor, pulse the garlic, lemon juice, and herbs until coarsely chopped. With the motor running, drizzle in the olive oil until the herbs are minced but the mixture is still slightly chunky. Add the cheese and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 74460,"Spaghetti and Broccoli Aglio Olio 1 large bunch broccoli, cut into about 4 cups florets and 1 cup thinly sliced stems from close to the base Kosher salt Ice 1 pound spaghetti 1/2 cup extra-virgin olive oil 2 teaspoon red pepper flakes 6 cloves garlic, minced Juice of 1/2 lemon 1 cup freshly grated Parmigiano-Reggiano Instructions: Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
   Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
   Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
   Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 74461,"Whiting with Garlic and Lemon 8 whole whiting 1 1/2 cups olive oil 3/4 cup lemon juice 5 cloves garlic, minced 2 tablespoons parsley Salt and pepper, to taste 1/4 cup flour Instructions: Clean and fillet fish. Remove heads and tails. In bowl, mix 3/4 cup oil, lemon juice, garlic, parsley, salt and pepper. Dredge fish in flour. In large saute pan, heat remaining oil. Saute fish until golden brown. Remove and pour lemon mixture over and cover. Let sit for 5 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 74462,"Caramelized Banana Shake 2 tablespoons unsalted butter 2 tablespoons brown sugar 3 small or 2 large ripe bananas, halved lengthwise 1 cup ice 1 cup vanilla ice cream 1 cup milk 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon, for garnishing Instructions: In a nonstick pan over medium heat add the butter. Once the butter melts add the brown sugar and let the sugar melt and become bubbly. Add the bananas and cook until caramelized, about 2 minutes per side. Let cool slightly.
   Mix the ice, ice cream, milk, vanilla and bananas in a blender until smooth but still thick. Pour the shake into 4 chilled glasses and sprinkle with the cinnamon. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 74463,"Apple Syrup 4 cups apple cider Instructions: In a large pot, bring the cider to a boil over medium-high heat. Boil the cider until it has reduced to a thin syrup (you should have about 1/2 cup), approximately 25 minutes. Cool and store at room temperature. ","[Riesling, Gewrztraminer, Moscato]" 74464,"Tortilla Ornaments 1/2 cup sugar 1 1/2 tablespoons cinnamon
   Oil, for frying tortillas 6 flour tortillas
   Instructions: Line a baking sheet with paper towels or fit with a cooling rack. In a pie dish, mix together the sugar and cinnamon. Add enough oil to a shallow heavy-bottomed pot to come 1 inch up the sides. Heat over medium to low heat until a deep-fry thermometer inserted in the oil registers 360 degrees F. Use large cookie cutters or kitchen shears to make desired shapes and designs with the flour tortillas. Use a straw to make a hole on top of each for hanging. Fry each tortilla shape for 1 to 2 minutes per side. Remove and drain on the prepared baking sheet. Dredge the tortillas in the cinnamon sugar while still hot. To assemble, thread a piece of ribbon or butcher's twine through the hole on top of each ornament and tie off to form a loop for hanging. ","[Rioja, Tempranillo, Garnacha, Barbera]"