2 ribs celery with leafy tops, sliced 1 cup green Sicilian olives, pitted 2 Italian cherry peppers, sliced 1 cup white balsamic vinegar 1/4 cup sugar 2 bay leaves Instructions: Blanch the cauliflower, carrots and celery in salted boiling water for 3 to 4 minutes. Drain, then transfer to a heatproof shallow bowl (do not shock in cold water as you normally would when blanching). Toss with the olives and cherry peppers. The warm vegetables will soak up some of the brine.
Combine the vinegar, 1 cup water, the sugar, 2 rounded tablespoons salt and the bay leaves in a pot. Bring to a boil, stirring to dissolve the sugar and salt, then pour over the vegetables. Let cool, tossing occasionally. Serve at room temperature. Refrigerate any leftovers. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 55589,"The Girl Burger 1/3 cup vegetable oil, plus more for grill grate 8 pieces asparagus, trimmed 1 sweet onion, cut into 1-inch rings 1 bell pepper, trimmed, cored, and quartered 4 large portobello mushrooms, stems and gills removed Salt and freshly ground black pepper 1/4 cup prepared pesto sauce 4 tablespoons Cajun mustard 4 ciabatta buns, halved and toasted 4 ounces crumbled goat cheese Instructions: Heat a grill to medium heat and rub the grate with a towel dipped in oil. In a large bowl, add the oil and the vegetables and toss. Season with salt and pepper, to taste. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 5 minutes for the asparagus, 10 minutes for the onions, 15 minutes for the peppers and mushrooms. Take vegetables off the grill and put in a bowl. Add the pesto sauce to a small bowl and add the grilled mushrooms. Toss to coat the mushrooms with the pesto. For each burger, spread 1 tablespoon of the mustard on the bottom of the bun, top with 1/4 of the goat cheese, then layer on the mushrooms, onion, bell pepper, and asparagus. Cover with the top of the bun and serve. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 55590,"Pan Seared Mahimahi with Poblano Mash and Tomato Relish 1 pound mahimahi fillets, cut into 2-ounce strips Salt and freshly ground black pepper 2 to 3 tablespoons olive oil Poblano Mashed Potatoes, recipe follows Tomato-Cumin Relish, recipe follows 5 large baking potatoes, quartered 1 cup hot milk 4 tablespoons butter 1 roasted poblano 3 scallions, sliced 1/4 cup chopped cilantro leaves 1/4 cup chopped parsley leaves 1/2 cup spinach leaves 1/3 cup lime juice Salt and pepper 1 cup very ripe diced red tomatoes 1 cup very ripe diced yellow tomatoes 1/2 cup 1/4-inch dice red onion 1/2 cup sliced scallions Olive oil 1 tablespoon ground cumin Instructions: Season both sides of fish. Heat a large saute pan, and then add the olive oil. When oil is hot, add mahimahi pieces, skin side down. After 3 minutes, turn strips over and cook for another 3 minutes. Place fish over the Poblano Mashed Potatoes and spoon Tomato-Cumin Relish on top to plate. Boil potatoes until tender. Rice potatoes and then, with a whisk, incorporate milk and butter. Puree poblano, scallions, cilantro, parsley, spinach and lime juice in a blender. Add mixture to potatoes and combine. Season to taste. Combine tomatoes, onion, and scallions. Coat with olive oil. Add cumin. Season, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 55591,"Butterflied Cornish Hens with Fine Herb Gremolata 1/4 cup finely minced garlic 1/4 cup finely minced lemon zest 1/4 cup finely chopped tarragon 1/4 cup finely chopped parsley 1/4 cup finely chopped chervil 1/4 cup finely chopped chives 1 tablespoon olive oil 4 Rock Cornish game hens, butterflied 2 tablespoons olive oil Salt and freshly ground pepper Instructions: In a medium bowl, combine all ingredients and mix well. Preheat grill. Brush the hens with olive oil and season with salt and pepper to taste. Grill the hens over low heat until cooked through, approximately 10 to 12 minutes per side. Serve each person a whole hen and sprinkle with the gremolata. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55592,"Roasted Tomato Dressed Romaine Salad 1 pint grape or cherry tomatoes 1/3 cup extra-virgin olive oil, plus more for drizzling Salt Freshly ground black pepper 1/4 small red onion, minced 1/2 tablespoon Dijon mustard, eyeball it 3 tablespoons balsamic vinegar, eyeball it 3 hearts romaine lettuce, roughly chopped Instructions: Preheat oven to 425 degrees F. Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some salt and pepper and transfer to the oven. Roast until the tomatoes start to burst, about 10 minutes. Remove from the oven and let cool. Once cool, transfer to a salad bowl and slightly smash up the tomatoes with a fork, add the minced red onion and the mustard and vinegar. In a slow steady steam, pour in the extra-virgin olive oil, to taste, while mixing with a fork. Add the romaine lettuce and toss to combine. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 55593,"Pickled \Red\ Onions 1 large onion, finely sliced 1/4 cup red wine vinegar 1 tablespoon honey 2 tablespoons olive oil 1 tablespoon finely chopped cilantro Salt and pepper Instructions: Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour. ","[Ros, Sauvignon Blanc, Vermentino]" 55594,"Cheese Platter Gorgonzola or Roquefort Triple Cream (St. Andre) Ripe Goat cheese Fresh figs Walnuts Crusty bread, thinly sliced Instructions: Assemble ingredients on platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55595,"Irish Egg Rolls 1 pound leftover homemade Corned Beef and Cabbage, recipe follows 1/2 cup chopped cooked carrots Kosher salt and freshly ground black pepper 8 cups (2 quarts) peanut oil
8 large wonton wrappers
8 slices aged Swiss cheese
Stout mustard, for dipping
One 3-pound corned beef brisket (uncooked), in brine 16 cups cold water 2 bay leaves 2 teaspoons black peppercorns 4 whole allspice berries 2 whole cloves 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges 8 small new potatoes (about 1 1/4 pounds), halved Freshly ground black pepper Serving suggestion: Whole-grain mustard or Horseradish Sauce, recipe follows 3/4 cup mayonnaise 3/4 cup sour cream 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid) 1/2 teaspoon grated lemon zest 2 teaspoons kosher salt Freshly ground black pepper Instructions: Squeeze out any excess moisture from the cabbage and chop; shred the corned beef. Toss the cabbage, corned beef and carrots together in a medium bowl and season with salt and pepper. Heat the oil in a deep fryer or large Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Lay out the wonton wrappers and top each with 1 slice of cheese, followed by about 1/2 cup of the corned beef filling. Wet the edges of the wrappers and roll to seal. In batches, fry the egg rolls until golden brown, turning if necessary to ensure even browning, for about 5 minutes. Let drain on paper towels and serve hot with stout mustard for dipping! Preheat the oven to 300 degrees F. Place the corned beef in a colander in the sink and rinse well under cold running water. Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes. Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or Horseradish Sauce. In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving. From Food Network Kitchens ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55596,"Couscous for Breakfast 1 cup couscous 1 1/4 cups water 1/3 cup currants 1/3 cup diced dried apricots 2 tablespoons Port wine 2 tablespoons butter Sugar to taste 1/2 cup sliced almonds Heavy cream, optional Instructions: Soak couscous in water for 20 minutes. At the same time, steep currants and apricots in Port wine. When couscous is soaked, break up any clumps with your fingers. Melt butter, add steeped fruit and saute a few seconds. Add the couscous, sugar and saute for a minute or until all of the ingredients are hot. Sprinkle sliced almonds over the top and serve. As a ridiculously rich option, spoon couscous in breakfast bowl and pour some heavy cream over the top. ","[Reds: Cabernet Sauvignon, Merlot, Syrah/Shiraz]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 ball of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped fresh" 55597,"Burgundy Mushrooms 4 pounds white button mushrooms 1 cup (2 sticks) butter 4 cubes low-sodium chicken bouillon 4 cubes low-sodium beef bouillon Freshly ground black pepper 1 teaspoon dill seeds 5 cloves garlic 1 liter burgundy wine (or any red wine, such as cabernet or merlot) 1 1/2 teaspoons Worcestershire sauce Kosher salt Instructions: Throw the mushrooms in a large pot with the butter, bouillon cubes, 1 teaspoon pepper, the dill seeds and garlic. Add the wine, Worcestershire sauce and 2 cups boiling water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot and let it simmer 6 hours. (Yes, I said 6 hours!) After 6 hours, remove the lid and continue simmering for another 2 to 3 hours. (Yes, I said 3 hours!) After the 8-to-9-hour cooking time, season with salt to taste. The mushrooms will be very dark in color and exceedingly luscious. Ladle them into a serving dish and get ready for the best mushroom experience of your life. ","[Burgundy, Cabernet Sauvignon, Merlot, Pinot Noir]" 55598,"Chicken and Waffles 1 cup buttermilk 4 to 5 dashes hot sauce 2 cloves garlic, smashed 2 to 3 sprigs fresh thyme Kosher salt and freshly ground pepper 1 1/4 pounds chicken tenders 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1/2 teaspoon cayenne pepper Vegetable oil, for frying 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon fine salt 1 1/2 cups milk 4 tablespoons unsalted butter, melted, plus more for brushing the waffle iron 4 tablespoons vegetable shortening, melted 2 large eggs Soft unsalted butter, honey and hot sauce, for serving Soft unsalted butter, honey and hot sauce, for serving
Instructions: For the fried chicken: Whisk together the buttermilk, hot sauce, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl or resealable plastic bag. Add the chicken, making sure that all the pieces are fully submerged. Cover the bowl with plastic wrap or seal the bag and refrigerate for 2 to 4 hours. Mix together the flour, baking powder, onion powder, paprika, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper in another large resealable plastic bag. Set aside. For the waffles: Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, baking powder and salt in a medium bowl. Whisk together the milk, butter, shortening and eggs in another bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it's okay if there are some lumps). Lightly brush the top and bottom of the waffle iron with butter. Fill the waffle iron about three-quarters of the way full (there should still be some waffle iron showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. For frying the chicken: Fill a wide, deep pot with 2 1/2 to 3 inches of oil and heat over medium heat until a deep-fry thermometer registers 350 degrees F. As the oil heats, remove half the chicken from the buttermilk brine, letting any excess brine drip back into the bowl. Place into the bag of seasoned flour and seal. Shake the bag to thoroughly coat the chicken pieces. Remove the chicken, shaking off any excess flour, and transfer to a wire rack. Working in batches, carefully add the coated chicken to the hot oil. The oil temperature will drop to between 300 and 325 degrees F; adjust the heat to maintain this temperature (it's important not to let the oil get too hot or the crust will brown before the meat is cooked through). Fry the chicken, undisturbed, for about 1 minute to allow the crust to set; then begin to check the chicken pieces to make sure they are browning evenly and carefully turn as needed so that the pieces are evenly golden brown and cooked through and an instant-read thermometer registers 165 degrees F, 8 to 10 minutes. Transfer to a clean rack to drain; season with salt. Flour and fry the remaining chicken. Spread each waffle with softened butter and top with 1 to 2 pieces of chicken. Drizzle generously with honey and a few dashes of hot sauce and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55599,"Grilled Wedge with Bacon and Blue Cheese 6 ounces bacon, chopped 1/3 cup crumbled blue cheese 1/3 cup mayonnaise 1/3 cup sour cream 1 tablespoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper 2 romaine hearts, cut in half Instructions: Preheat a grill or grill pan over medium-high heat until hot, about 15 minutes. Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper-towel-lined plate, reserving the fat in the pan. Meanwhile, stir together the blue cheese, mayonnaise, sour cream, lemon juice, 1/4 teaspoon salt and a couple turns of pepper in a small bowl. Brush the romaine hearts with the reserved bacon fat and grill until just charred on both sides, about 2 minutes. Serve the grilled lettuce drizzled with the dressing and sprinkled with the bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55600,"White Miso Mussels with Watercress 2 tablespoons unsalted butter 1 tablespoon freshly grated ginger 1 1/2 cups pale ale beer, or sake 2 pounds mussels 3 tablespoons white miso paste 4 ounces watercress leaves or spinach,, ends trimmed Instructions: Heat butter in a 3-quart cast iron pot over medium heat. When butter foams, add ginger and cook until fragrant, about 1 minute. Add sake and bring to a boil. Add mussels, stir to coat, cover, and steam until mussels open, about 3 to 5 minutes. Using a slotted spoon, remove mussels to a serving plate. Add miso to sauce and stir until smooth. Remove from heat, stir in watercress, pour over mussels, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55601,"Leftover Cookie Pudding Two 14-ounce cans sweetened condensed milk 2 cups cold heavy cream
1 tablespoon finely grated lemon zest, plus more for serving, plus 1/2 cup fresh lemon juice (from 2 to 3 large lemons)
10 to 20 leftover holiday cookies, such as sugar cookies or gingerbread cookies, depending on their size (about 16 ounces total), plus more for serving
Instructions: Whisk the milk and cream in a large bowl until combined. Add the lemon zest and juice and whisk until thickened, about 1 minute. Spread 2 cups of the pudding mixture in the bottom of a 2 quart casserole dish. Top with one layer of the cookies, breaking them as necessary to cover thoroughly. Repeat layering pudding and cookies until all the pudding is used, ending with pudding. (If your cookies are smaller, you\u2019ll use more; if they\u2019re larger, you\u2019ll use fewer.)
Cover and refrigerate until well chilled, at least 8 hours and up to 24 hours. To serve, top with more lemon zest and cookies. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 55602,"Chicken Massaman Curry 4 dried chiles de arbol, stems and seeds removed 4 dried guajillo chiles, stems and seeds removed 4 dried guajillo chiles, stems and seeds removed
1 teaspoon Thai shrimp paste, wrapped into a small flat foil package 2 teaspoons coriander seeds 1/2 teaspoon cumin seeds 5 cardamom pods, crushed with the side of a knife blade 2 whole cloves 1-inch piece cinnamon stick 1/3 cup roughly chopped lemongrass from bottom tender stalks (3 to 4 stalks) 2 teaspoons roughly chopped galangal 4 cloves garlic, thickly sliced 3 pieces cilantro root, washed 1 medium shallot, thickly sliced 1/4 teaspoon ground nutmeg Kosher salt Two 15-ounce cans coconut milk 5 tablespoons tamarind concentrate, or more to taste 1 tablespoon fish sauce, or more to taste 1 tablespoon palm sugar, or more to taste 3 pounds bone-in, skin-on chicken thighs 1/3 cup roasted peanuts2 bay leaves 1 piece star anise 1 pound Yukon gold potatoes, peeled and cut into 1 1/2-inch chunks 1 small onion, diced into 1-inch pieces Steamed jasmine rice, for serving Instructions: Dry-toast the chiles de arbol and guajillo chiles in a medium cast-iron or nonstick skillet over medium heat until lightly blackened in spots, 30 seconds to 1 minute per side. Transfer to a medium bowl and cover with hot water; let sit for 20 minutes to soften. Drain. Meanwhile, add the shrimp paste foil packet and the coriander, cumin, cardamom, cloves and cinnamon to the skillet. Toast the shrimp paste (in the foil), about 1 minute per side and stir to toast the spices until golden brown in spots and very fragrant, about 2 minutes total. Remove the foil packet and transfer the spices to a bowl. When completely cool, remove the shrimp paste from the foil and discard the foil. Grind the spices into a powder in a spice grinder. Turn the heat up to medium-high. Add the lemongrass, galangal, garlic, cilantro roots and shallot and toast until blackened in spots, about 3 minutes. Transfer to a food processor and pulse until finely chopped. Add the drained chiles, toasted shrimp paste, ground spices, nutmeg and 3/4 teaspoon salt. Pulse and scrape down the food processor multiple times until you have a fine paste. Place the curry paste and 1/2 cup coconut milk in a large pot or Dutch oven over medium heat. As the mixture cooks down, stir more frequently, scraping the bottom, until the oil separates and the paste sticks aggressively to the pan, 6 to 8 minutes. Add 3 tablespoons tamarind, the tablespoon fish sauce and tablespoon palm sugar and cook, stirring, a few seconds. Add the chicken thighs and turn in the curry paste to coat. Add the rest of the coconut milk, the peanuts, bay leaves, star anise, 1 teaspoon salt and 1 cup water. Simmer gently, partially covered, until the chicken is almost cooked through and the liquid has reduced slightly, 40 minutes. Tuck in the potatoes and onion, making sure the potatoes are submerged in the liquid. Simmer, partially covered, until the potatoes are fork tender, about 20 more minutes. Add 2 more tablespoons of tamarind. Taste and adjust with more tamarind, fish sauce, sugar and salt, if necessary. There might be a layer of bright orange oil on top. Feel free to skim some of it off, but it is traditional to leave some oil in the curry. Serve with the steamed jasmine rice. ","[Syrah, Grenache, Tempranillo, Garnacha]" 55603,"Vegetarian Jollof Rice 1/4 cup oil 6 medium onions, chopped 4 bell peppers, chopped 3 carrots, chopped 1 cup string beans, broken into pieces 3/4 cup peas 6 tomatoes, chopped 1/2 teaspoon black pepper 1 teaspoon dried thyme 4 cups medium grain brown rice, cooked (cold) 1/2 cup tomato paste Instructions: In a heavy pot large enough to hold everything, saute onions and peppers over medium heat, approximately 5 minutes. Add remaining vegetables, black pepper, and thyme, and cook for about 5 more minutes. In a separate dish, combine rice with tomato paste and add to pot. Continue to simmer, adding water sparingly to avoid burning. When vegetables are tender, it's ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55604,"Moroccan-Spiced Chicken 1 pound green beans, trimmed 4 carrots, halved crosswise and quartered lengthwise 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons ras el hanout (Moroccan seasoning) Kosher salt and freshly ground pepper 1/4 cup sliced almonds 4 skinless, boneless chicken breasts (about 8 ounces each) 1 small shallot, finely chopped (about 1/3 cup) 1 1/2 cups low-sodium chicken broth 1/4 cup dried apricots, chopped 1/4 cup pitted small green olives, halved 2 teaspoons harissa Instructions: Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes. Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce. Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 55605,"Jalapeno Wrapped Shrimp 16 jalapeno peppers 1 (8-ounce) package cream cheese, room temperature 16 large shrimp, cleaned and cooked 8 ounces prosciutto 16 toothpicks Instructions: Cut jalapeno in half and remove seeds. Roughly chop shrimp. Fill the cavity loosely with cream cheese. Add in cooked, chopped shrimp. Wrap peppers with prosciutto. Insert a toothpick to hold together. Grill until done, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 55606,"No-Churn Raspberry-Lime Sorbet 16 ounces (about 4 cups) frozen raspberries 2 tablespoons frozen limeade concentrate Instructions: Add the raspberries and limeade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months. ","[Riesling, Moscato, Vinho Verde]" 55607,"Coffee Cookie Butter Cones 2 cups semisweet chocolate chips 1/4 cup refined coconut oil
1/2 gallon coffee ice cream
6 sugar cones
1/2 cup cookie butter
1/2 cup speculoos cookies, crushed
Assorted sprinkles, for decorating
Instructions: Melt the chocolate and coconut oil together in a double boiler. Meanwhile, remove the ice cream from the freezer to soften, about 10 minutes. Transfer the chocolate mixture to a bowl to cool to room temperature (it will not firm up until it's on the ice cream). Set each cone upright in a mason jar filled with sprinkles or sugar (this will help the cone stand up). Drizzle a teaspoon of chocolate in each cone. Using a small offset spatula or spoon, spread some cookie butter on the insides of the cones. Using a small offset spatula or spoon, fill the cones with ice cream to the top of the cone. Add a teaspoon of cookie butter. Add a scoop of ice cream on top and place in the freezer for 1 hour.
Place the cookies and sprinkles each in a shallow bowl. Dip the ice cream into the chocolate mixture, using a spoon to coat if needed. Immediately roll the cones in the sprinkles or cookies to coat. Place back in the jars and return to the freezer to set, 15 minutes. Serve immediately or wrap in plastic wrap to store.
","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 55608,"Cranberry Glazed Sticky Chicken Wings 2 pounds chicken wings 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 8 ounces frozen cranberries, thawed 1/2 cup Asian sweet cl sauce, such as Mae Ploy 3 scallions, chopped (save the greens from 1 scallion for garnish) Instructions: Preheat the broiler to high with an oven rack set about 4 inches from the heat source. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Toss the chicken wings and vegetable oil on a baking sheet until well coated. Sprinkle with salt and a few grinds of pepper. Broil the wings until the skin starts to crisp and brown, about 12 minutes. Remove the pan from the oven and flip the wings over. Broil the other side until crisp and golden brown, about 8 minutes more. Meanwhile, put the cranberries in a food processor and pulse until you have small pieces. Add them to a medium skillet with the sweet chili sauce and 3/4 cup water. Add all of the scallion whites and 2 of the scallion greens. Bring to a boil, reduce the heat and simmer until thickened, about 3 minutes. Strain into a medium bowl, pressing to get as much liquid through as possible. Return the liquid to the skillet and simmer until thick and shiny, like a glaze. Remove the wings and check for doneness; if a knife inserted into the meat closest to the bone is no longer pink, it's done. Toss the wings in the sauce bowl until well coated, return to the baking sheet and broil until the glaze turns shiny and the skin has blistered spots of char, 1 to 3 minutes. Check the wings every minute at this stage to ensure the glaze does not burn. If your glaze is not sticking as well as you would like, apply the glaze with a pastry brush. Sprinkle the remaining scallion greens over the top of the wings. Serve while hot. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 55609,"Smashed Meatball Burgers 1 large egg 1/2 cup panko breadcrumbs
1/4 cup whole milk
1/4 cup finely grated Parmesan
2 tablespoons olive oil, plus more for cooking the patties 1/2 yellow onion, finely chopped
Kosher salt and freshly ground black pepper
2 large cloves garlic, minced
2 teaspoons fennel seeds
1/2 pound ground beef
1/2 pound ground pork
Crushed red pepper flakes 1/2 teaspoon dried oregano
1/2 bunch fresh parsley, finely chopped
6 slices mozzarella or provolone 6 ciabatta rolls or big squares of focaccia
Marinara sauce and fresh basil, for serving
Instructions: In a large bowl, mix together the egg, breadcrumbs, milk and Parmesan and set aside. Heat the oil in a skillet over medium-high heat and add the onion and a pinch of salt. Cook, stirring, until softened, 5 to 7 minutes. Add the garlic and fennel seeds and cook for another minute. Set aside to cool. Add the ground beef and ground pork to a medium bowl, spreading it out, and sprinkle the surface evenly with 1 teaspoon salt, a few turns of black pepper, a good pinch of crushed red pepper, the oregano and the parsley. Add the cooled onion mixture to the meat mixture. Mix with your hands quickly until just combined (don't overmix). Divide into 6 parts and shape into balls. Sprinkle with salt and pepper. Heat a large cast-iron skillet or a griddle over medium heat and add a thin layer of oil. Cook the meatballs on one side until a brown crust is formed, 1 to 2 minutes, then flip and cook for 2 minutes; then smash with a big metal spatula. Top each with a slice of cheese and cook until the cheese is melted and the internal temperature is 160 degrees F, about 5 more minutes. Toast the rolls or focaccia either in a skillet or the oven, then spread each side with marinara sauce. Top each with a patty and 2 big leaves of basil. Enjoy! ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 55610,"Midnight Toast 3 slices thick-cut applewood-smoked bacon 1 ciabatta roll, sliced in half
1 ripe avocado, halved and pitted Kosher salt and freshly ground black pepper 10 pickled piquant peppers 2 teaspoons sriracha Instructions: Cook the bacon in a skillet over medium-low heat until a little crispy along the edges but still soft, about 10 minutes. Remove to a cutting board and cut each slice in half. Meanwhile, throw the halved ciabatta roll into the toaster. Transfer to a plate cut-side up. Next, add the avocado to a bowl, sprinkle with salt and pepper and roughly mash with a fork. Spread half of the mashed avocado on one half of the toasted ciabatta roll and the remaining mashed avocado on the other half of the roll. Season with more salt and pepper. Divide the bacon between the roll halves, then the peppers. Drizzle 1 teaspoon of sriracha over each half and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 55611,"Zesty Salsa Burgers PAM? Grilling Spray 1 can (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, drained 1 pound ground sirloin beef (90% lean) 1/4 teaspoon salt 1/8 teaspoon ground black pepper 4 slices Pepper Jack cheese 4 hamburger buns 1 avocado, peeled, pitted and sliced Instructions:

1. Spray grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer's directions. Meanwhile, set aside 1/3 cup drained tomatoes. Mix together beef, remaining drained tomatoes, salt and pepper in medium bowl. Shape into 4 patties, about 1/2-inch thick.
2. Grill patties 10 minutes or until cooked through (160 degrees F), turning once. Top each patty with 1 slice cheese; melt slightly.
3. Place patties on bottom halves of buns. Top each patty with 3 or 4 avocado slices and a generous tablespoon of reserved tomatoes. Close with tops of buns. Serve immediately. ","[Syrah, Malbec, Tempranillo, Garnacha]" 55612,"Roasted Broccoli and Cheddar Cheese Dip 12 ounces broccoli florets (about 6 cups) 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter 1 small yellow onion, finely chopped 2 cloves garlic, minced 2 tablespoons all-purpose flour 2 1/2 cups half-and-half 8 ounces mild Cheddar, shredded (about 2 1/2 cups) 4 ounces Monterey Jack, shredded (about 1 1/2 cups) 2 teaspoons Dijon mustard Roasted potato wedges, toast points, crudites or potato chips, for serving Instructions: Position an oven rack in the center of the oven and preheat to 450 degrees F. Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the Cheddar and Monterey Jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper. Transfer to a serving dish and serve with roasted potato wedges or other dippers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55613,"Pork Kebabs with Pasta Salad 1 large pork tenderloin (about 1 1/4 pounds), cut into 1 1/2-inch chunks 2 red bell peppers, cut into 1 1/2-inch chunks 1 small red onion, cut into 1 1/2-inch chunks 6 tablespoons extra-virgin olive oil, plus more for the grill 4 pickled sweet cherry peppers, stemmed, seeded and sliced, plus 1/4 cup brine 1 teaspoon dried oregano Kosher salt 4 ounces mini farfalle pasta (about 1 cup) 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 1 cup bocconcini (small mozzarella balls), halved Freshly ground pepper Instructions: Soak 4 wooden skewers in water 15 to 20 minutes to prevent scorching. Preheat a grill to medium high. Combine the pork, bell peppers, red onion, 3 tablespoons olive oil, 2 tablespoons cherry pepper brine, the oregano and 1/2 teaspoon salt in a large bowl; toss. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; transfer the pasta to a large bowl and add the cherry peppers, the remaining 3 tablespoons olive oil and 2 tablespoons brine, and 1/4 teaspoon salt; toss. Thread the bell peppers, pork and red onion, alternating, onto the skewers. Drizzle any remaining marinade over the kebabs. Brush the grill grates with olive oil. Grill the kebabs, turning occasionally, until the pork is cooked through and the vegetables are well marked, 10 to 12 minutes. Add the basil, parsley and bocconcini to the bowl with the pasta; season with pepper and toss. Serve the kebabs with the pasta salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 55614,"Chocolate Apricot Tart 1 cup all-purpose flour 1/2 cup raw whole peeled almonds 3 tablespoons sugar 1/4 teaspoon fine salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 2 tablespoons vodka 1 cup dried apricots (about 7 ounces) 1/4 cup brandy or cognac 4 ounces bittersweet chocolate, finely chopped 4 ounces good quality semisweet chocolate, finely chopped 1 cup half-and-half 3 large egg yolks 1/4 cup sugar 2 tablespoons unsalted butter 1 teaspoon pure vanilla paste or extract 1/3 cup heavy cream Instructions: For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough. Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes. Turn the dough out into a 9-inch tart pan with a removable bottom. Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan. Freeze until firm, about 30 minutes. Preheat the oven to 375 degrees F. Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice. Bake until the crust sets, about 20 minutes. Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer. Let cool. For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl. Cover and microwave for 2 minutes, and then set aside to plump. 5. Put the chocolates in a medium bowl. Heat the half-and-half in a small saucepan over medium heat. Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream. Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute. Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth. Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth. Spread 3/4 cup of the mixture over the bottom of the crust. Top with the chocolate mixture. Cover loosely and refrigerate until set, about 3 hours or up to overnight. Meanwhile, whip the cream until it barely holds soft peaks. Whisk in the remaining apricot mixture to make a smooth thick cream. Cover and refrigerate until ready to use. To serve, pipe or spoon small dollops of the cream around the edge of the crust. ","[Riesling, Pinot Grigio, Moscato, Brachetto]" 55615,"Chocolate Crostatas with Marmalade 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/3 cup sugar 1 tablespoon grated orange peel 1/2 teaspoon salt 10 tablespoons (1 1/4sticks) cold unsalted butter Ice water 1 1/2 cups marmalade or apricot preserves Candied Orange Peel, recipe follows 1 large navel orange 3/4 cup sugar 1/2 cup water 1/2 cup semisweet chocolate chips Instructions: Line a heavy large baking sheet with parchment paper. Mix the flour, cocoa powder, sugar, orange peel, and salt in a food processor. Add the butter. Blend until clumps form. Add 2 tablespoons of ice water and blend. Add more ice water, 1 tablespoon at a time, until the dough forms. Turn the dough out onto a work surface and knead briefly to form a smooth dough. Gather the dough into a ball then divide the dough into 8 equal pieces. Flatten each piece into a disk.
Press 1 dough piece on the prepared baking sheet into a 4 1/2-inch round. Spoon 1 generous tablespoon of the marmalade into the center of the round. Fold the dough border in to form a 3-inch round and allow the center of the crostata to remain uncovered. Pleat loosely and pinch the dough to seal any cracks. Repeat with the remaining dough pieces and marmalade, spacing the crostatas evenly apart. Cover and refrigerate the crostatas until they are cold, at least 45 minutes and up to 4 hours.
Preheat the oven to 375 degrees F.
Bake the crostatas until the crusts are set, about 18 minutes. Cool for 10 minutes. Slide a metal spatula under the crusts to free the crostatas from the baking sheet. Garnish with the candied orange peel and serve warm. Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
Yield: about 12 candied peels
Prep Time: 20 minutes
Cook Time: 35 minutes
Inactive Prep Time: 1 hour, 15 minutes ","[Rhone Blends, Pinot Noir, Barbera, Tempranillo]" 55616,"Dark and Stormy 1 cup sugar 1 cup water 1 (4-inch) piece ginger, sliced, reserve 4 slices for garnish Ice 1 liter seltzer water 4 shots dark rum, such as Gosling's 4 lime wedges, for garnish 4 small skewers Instructions: In a small pot over medium heat, combine the sugar, water and the ginger. Bring to a boil then shut off the heat and let cool to room temperature. Fill 4 glasses with ice. Pour seltzer water into the bottom third of each glass. Add 1/4 cup of the ginger simple syrup to each glass and gently stir. Put a teaspoon upside down over the glass and pour 1 shot of rum over the spoon, so that the rum stays separated from the seltzer. Put slice of ginger and lime wedge onto each skewer. Garnish each drink with the skewer and enjoy. ","[Rum, Dark Rum, Spiced Rum, Cream Sherry]" 55617,"Kohlrabi and Buffalo Salad: Trau Xao Xu Hao 1 pound, 2 ounces/ 500 g kohlrabi, peeled and julienned 1 carrot, peeled and julienned 3 1/2 ounces/ 100 g sugar 3 1/2 fluid ounces/ 100 ml vinegar 2 tablespoons vegetable oil 2 cloves garlic, minced 10 1/2 ounces/ 300 g buffalo or lean beef eye fillets, sliced into strips Freshly ground black pepper 1 handful fresh Vietnamese mint leaves 1 handful fresh Asian basil leaves 1 handful perilla leaves* 1 tablespoon garlic chips 4 tablespoons nuoc cham 2 tablespoons crushed roasted peanuts, for serving 2 tablespoons fried red shallots, for serving Instructions: In a large bowl, combine the kohlrabi, carrot, sugar, and vinegar. Mix well, then cover and place in the refrigerator to marinate for 1 hour.
Remove the kohlrabi mixture from the refrigerator and drain.
Place a frying pan over high heat, add the oil and fry the garlic until fragrant.
Add the beef, season with 1/2 teaspoon black pepper, and stir-fry the beef for no longer than 3 minutes. Remove from pan and set aside. In a serving bowl, combine the kohlrabi, carrot, Vietnamese mint, Asian basil, perilla, garlic chips and beef.
Dress with nuoc cham and garnish with the peanuts and fried red shallots. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55618,"Death-Defying Stuffed Shrimp with Tasso Ham and Crab 3 tablespoons olive oil 1 onion, finely diced 1/4 cup finely chopped parsley, divided 1/2 cup tasso, finely diced 1 cup cornbread crumbs 1/2 to 3/4 cup chicken stock 1 pound lump crab meat, picked through Salt and freshly ground pepper 2 pounds large shrimp, about 10 per pound, peeled with tails on Melted butter 10 ounces mixed micro greens Roasted Tomato Aioli, recipe follows 2 egg yolks* 2 teaspoons salt 2 teaspoons dry mustard Dash cayenne 1/2 lemon, juiced 4 roasted garlic cloves Pinch saffron dissolved in 2 tablespoons hot water 3 Roma tomatoes, split and oven dried 1 cup canola oil Instructions: Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper. Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli. Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 55619,"Roasted Vegetable Frittata 1 small zucchini, 1-inch-diced 1 red bell pepper, seeded and 1 1/2-inch-diced 1 yellow bell pepper, seeded and 1 1/2-inch-diced 1 red onion, 1 1/2-inch-diced 1/3 cup good olive oil Kosher salt and freshly ground black pepper 2 teaspoons minced garlic (2 cloves) 12 extra-large eggs 1 cup half-and-half 1/4 cup freshly grated Parmesan cheese 1 tablespoon unsalted butter 1/3 cup chopped scallions, white and green parts (3 scallions) 1/2 cup grated Gruyere cheese Instructions: Preheat the oven to 425 degrees. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees. Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55620,"Grilled Sea Bass, Mango, Grapefruit and Avocado Salad 3 tablespoons paprika 2 tablespoons minced garlic 2 tablespoons olive oil 1 tablespoon ancho chili powder 1 tablespoon finely chopped fresh oregano 2 teaspoons allspice 1/2 cup grapefruit juice 8 (5 to 6-ounce) sea bass fillets 1/4 cup plus 2 tablespoons grapefruit juice 1/4 cup olive oil 2 tablespoons Sherry wine vinegar 1 1/2 tablespoons chopped fresh mint 1 tablespoon chopped fresh ginger Salt and freshly ground pepper 10 cups mixed baby greens 2 pink grapefruits, peeled and cut into segments 2 large mangoes, peeled, pitted and thinly sliced 1 avocado, peeled, pitted, thinly sliced Vinaigrette Instructions: Place first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt pepper. Sprinkle fish with salt and pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours. Preheat grill. Remove fish from marinade and season with salt and pepper. Grill for 3 minutes on each side. Whisk together the ingredients and season with salt and pepper to taste. Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates. Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish fillet along each salad. Top fish with avocado. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55621,"Spicy Tangerine Beef 3 tablespoons soy sauce 1 tablespoon cornstarch 1 pound flank steak or tri-tip, cut in thin strips on the bias 2 tablespoons dry sherry 2 tablespoons hoisin sauce 2 tablespoons honey 1 tablespoon chili sauce 2 tablespoons soy sauce 1/4 cup freshly squeezed tangerine juice 3 tablespoons canola oil 2 tablespoons minced fresh ginger 3 scallions, chopped 1/4 tangerine, zested 2 tablespoons toasted sesame seeds Instructions: In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator. Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined. In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds. ","[Syrah, Zinfandel, Tempranillo, GSM Blend]" 55622,"Saddle of Lamb Stuffed with Spinach, Kidneys and Red Wine Jus 4 lamb's kidneys 3 1/2 tablespoon unsalted butter 1 cup shiitake mushrooms 2 shallots, finely chopped 3 1/2 ounces Port 3 cups fresh spinach, cooked and wrung out 1 egg beaten 1 (5 pound) lamb saddle, boned 2 tablespoons Dijon mustard 3 1/2 ounces olive oil Fresh chervil, to garnish Red wine jus (recipe follows) 7 ounces Port 1 bottle red wine 1 clove garlic, cut in half 1 bunch fresh thyme 1 bunch parsley stems 4 tomatoes, chopped 3 black peppercorns Instructions: Dice the kidneys, having removed the white core and sweat in the butter with the shiitake mushrooms. Add the shallots and allow to brown, then add the port. Boil fiercely for 1 minute and then add the kidney mixture. When the port has almost evaporated, tip into a bowl and toss with the spinach. Add the egg and combine. Season the saddle of lamb and spread the inside of the meat with the Dijon mustard, salt and pepper. Spread the stuffing around, reform the saddle and tie. Roast in a prheated 425 degree oven for 40 to 45 minutes. Remove from oven and allow to rest for 15 minutes before slicing. Carve and serve with the red wine sauce.; Place all ingredients in a sauce pot and reduce until the sauce coats the back of a spoon. Strain the sauce and serve over the lamb.; ","[Chardonnay, Pinot Noir, Syrah, Rioja]" 55623,"Roasted Stuffed Fig with Gorgonzola 2 red grapes, thinly sliced 1/2 cup Gorgonzola cheese 1/2 cup mascarpone cheese 4 fresh figs 1/2 cup walnuts Splash olive oil 3 slices prosciutto, thinly sliced Splash red wine vinegar Instructions: Freeze the grape slices until frozen, about 30 minutes. Preheat the oven to 350 degrees F. Put the Gorgonzola and mascarpone in a bowl and mix with an electric hand mixer until combined. Fill a disposable pastry bag with the cheese mixture and snip the tip about 1/2 inch from the end. Remove the top third from each fig and place upright on a small baking sheet. Add the walnuts and roast until the figs are soft and beginning to caramelize and the walnuts are toasty, about 10 minutes. Heat a saute pan over medium heat and add a splash of olive oil. Add the prosciutto and saute until crispy, about 5 minutes. Add a splash of red wine vinegar and remove from the heat. Finely chop the walnuts. Pipe a heaping amount of the cheese mixture into each fig. Roll the tops in chopped walnuts. Top with crispy prosciutto pieces. Stick a frozen grape slice in each. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 55624,"Italian Club Finger Sandwiches 6 slices thin cut white bread (recommended: Pepperidge Farm Thin White Sandwich Bread) 1 cup soft, spreadable herb cheese (recommended: Alouette) 8 slices prosciutto di Parma 12 leaves fresh arugula or basil (spicy vs. sweet) 2 plum tomatoes, thinly sliced Salt 2 radishes, thinly sliced Toothpicks Instructions: Trim all crusts from bread. Spread 4 slices with herb soft cheese. Top each cheese covered slice with 2 slices each of prosciutto, 3 leaves of arugula, thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer a top another, making 2 stacks each 2 layers high. Set the final trimmed bread slices in place, making 2 triple-decker sandwiches. Thinly slice and salt the radishes. Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side. The yield will be 8 triple-decker, square-shaped, \club\ finger sandwiches, 2 per portion. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55625,"The Best Gazpacho 2 slices hearty white bread, crusts removed, diced (about 1 cup diced) 2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped 1 English cucumber, 1/2 roughly chopped and 1/2 finely diced 1 red bell pepper, stemmed, seeded and roughly chopped 1 clove garlic, smashed 1/3 cup extra-virgin olive oil, plus more for serving 2 to 3 tablespoons sherry vinegar 1/2 teaspoon ground coriander Kosher salt and freshly ground black pepper Instructions: Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry. Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight. Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 55626,"Fried Spinach Vegetable oil for deep-frying 3 bunches spinach, well washed, patted dry and stems removed Salt and freshly ground black pepper Instructions: In a large heavy saucepan or deep-fat fryer, heat 3 or 4 inches of oil to 350/F. Preheat the oven to very low and put a paper towel-lined roasting pan in it to warm. Standing well away from the top of the pot in case the oil spatters, take a handful of leaves at a time and throw them into the hot oil for about 30 seconds, or until crisp and bright green. Remove with a skimmer or tongs to the towel-lined pan and sprinkle with a little salt and pepper. Fry the remaining spinach in the same way. (The spinach can be kept at room temperature after frying for up to 2 hours, then reheated in a low oven just before serving.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55627,"Kielbasa and Beans 1 tablespoon vegetable oil One 14-ounce package kielbasa, sliced into 1/4-inch rounds 1 medium sweet onion, diced 2 cloves garlic, minced 2 red bell peppers, diced 1 cup barbecue sauce 1/3 cup packed dark brown sugar 1/4 cup bourbon or brandy 1/4 cup molasses 1/4 cup apple cider vinegar 1 tablespoon honey 1 tablespoon Worcestershire sauce 2 teaspoons mustard powder 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Two 14-ounce cans navy beans, rinsed and drained Instructions: Preheat the oven to 350 degrees F. Heat the oil in an ovenproof heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the kielbasa and cook, stirring often, until the fat has started to render and the sausage is beginning to crisp, about 5 minutes. Add the onions, garlic and peppers and continue to cook, stirring often, until the vegetables are slightly softened, about 5 minutes. Stir in the barbecue sauce, brown sugar, bourbon or brandy, molasses, vinegar, honey, Worcestershire, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Add the beans and stir to combine. Bring to a simmer and cook over low heat, stirring occasionally, until the sauce has thickened slightly, 8 to 10 minutes. Transfer the pot to the oven and bake, uncovered, until the sauce thickens and the beans on top are beginning to brown, about 40 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 55628,"Ham and Cheese Pan Souffle 2 russet potatoes, peeled and cut into 1/2-inch cubes Kosher salt 6 large eggs, at room temperature, separated 8 ounces manchego or aged provolone cheese, grated (2 cups) 1 tablespoon all-purpose flour Freshly ground pepper 4 tablespoons extra-virgin olive oil, plus more if needed 1 onion, halved and thinly sliced 2 Anaheim cl peppers, halved, seeded and thinly sliced 1/4 pound boiled ham, cut into small cubes 1 teaspoon paprika 2 tablespoons chopped fresh parsley 1 clove garlic, minced Instructions: Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain. Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl. Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl. Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55629,"Chocolate Velvet Pound Cake with Chocolate Glaze 1 1/4 cups sugar 1 cup all purpose flour 1/4 cup plus 2 tablespoons unsweetened Dutch Process (alkalized) cocoa 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 4 tablespoons unsalted butter, softened to room temperature 1 large egg 2 large egg whites 2 teaspoons instant espresso powder freeze dried coffee crystals (optional) 1/2 cup low-fat plain yogurt 1 teaspoon vanilla Powdered sugar for dusting, optional 1/3 cup light brown sugar 1/4 cup unsweetened Dutch process cocoa powder 1/3 cups lowfat milk 1/4 teaspoon vanilla Instructions: Preheat oven to 350 degrees. Position rack in lower third of the oven. On low speed with an electric mixer, mix the sugar, flour, cocoa, baking powder, baking soda, and salt until thoroughly combined.
Add the softened butter, whole egg, and egg whites. Set a timer for 2 minutes as you begin beating on medium speed. As soon as the dry ingredients are moistened, increase the speed to high and continue mixing until the 2 minutes are up. Stir the optional espresso powder into the yogurt, if you are using it. Add the yogurt and vanilla to the batter. Beat at high speed for exactly 2 more minutes.
Scrape the batter into the pan. Bake 30 to 35 minutes or just until a thin wooden skewer inserted in the center of the cake comes out clean. Do not over bake. Cool in the pan on a wire rack for ten minutes before unmolding on the rack to cool completely. Serve sprinkled with powdered sugar.
Make the Glaze: In a small heavy bottomed saucepan, combine the brown sugar with the cocoa. Use a wooden spoon to stir in just enough milk to form a smooth paste. Stir in the remaining milk. Cook over medium heat until mixture simmers, and finally begins to boil, stirring constantly and scraping the sides and bottom edges of the saucepan religiously. Boil gently for 1 1/2 minutes, stirring constantly to prevent burning. Off heat, stir in vanilla. Cool to room temperature. Spoon glaze over cake.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 55630,"Maxanne's Japanese Okra 3/4 pound okra 1 package katsuobushi (shaved bonito fish) Pinch of toogarashi (red pepper flakes) Shoyu (soy sauce) to taste Instructions: Wash then boil the okra in a saucepan of boiling water until almost tender but still firm. Drain and put in refrigerator to cool. When ready to eat, slice okra into 1/4-inch rings, put in small mixing bowl and then add bonita flakes. Stir and add shoyu to moisten and to taste and add a touch of toogarashi, depending on how spicy you like it. Best eaten with Japanese rice. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 55631,"Oven Roasted Cauliflower with Turmeric and Ginger 3 tablespoons vegetable oil 1 tablespoon black mustard seeds 1 jalapeno, finely diced 1 tablespoon grated fresh ginger 1 teaspoon turmeric 1 head cauliflower, cut into florets Salt Instructions: Preheat oven to 425 degrees F. Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl. Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55632,"Lemon-Pepper Turkey with Bacon Gravy 1 12- to 14-pound turkey (thawed if frozen) 4 lemons 2 tablespoons coarsely cracked black peppercorns Kosher salt 1 onion, quartered 2 stalks celery, cut into chunks 3 sprigs thyme 9 slices bacon (about 8 ounces) 4 tablespoons unsalted butter Classic Gravy, recipe follows 10 tablespoons unsalted butter, plus more as needed Turkey neck and giblets (liver discarded) 1 onion, quartered 1 carrot, chopped 1 stalk celery, chopped 3 sprigs thyme 2 bay leaves 1/2 cup dry white wine 8 cups low-sodium chicken or turkey broth, plus more as needed 3/4 cup all-purpose flour Turkey pan drippings Kosher salt and freshly ground pepper Instructions: Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey; set aside for the gravy. Finely grate the zest from all 4 lemons; combine with the peppercorns and 1 tablespoon salt. Pat the turkey very dry with paper towels. Season the inside with about one-quarter of the lemon-pepper mixture, then rub the rest all over the skin. Cut one of the lemons into quarters; stuff inside the cavity along with the onion, celery and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to paper towels to drain, reserving the drippings in the skillet. Chop the bacon; set aside for the gravy. Add the butter to the skillet with the drippings and stir until melted, then pour into a bowl and stir in the juice of 2 lemons. Let the lemon butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy. After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the bacon into the finished gravy. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth. Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55633,"Vichy Carrots 2 pounds carrots 4 tablespoons butter Kosher salt 1 to 2 teaspoons sugar Handful chopped fresh parsley sprigs Instructions: Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve. ","[Chardonnay, Riesling, Gewurtztraminer]" 55634,"Chipotle Cream Shrimp 1 cup all-purpose flour 4 tablespoons chopped fresh cilantro 1 teaspoon salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning 2 pounds large raw shrimp (13 to 15 per pound), peeled and deveined with tail on 6 tablespoons (3/4 stick) unsalted butter 1/4 cup dry white wine 1 cup heavy cream 2 tablespoons chopped canned chipotle chiles in adobo sauce 1 1/2 tablespoons Worcestershire sauce 2 cloves garlic, minced White or brown rice, cooked according to package instructions, for serving Instructions: Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat. Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute until golden brown and just cooked through, 5 minutes. Transfer the shrimp to a plate. Add the wine to the same pan and boil until slightly thickened, 2 minutes. Add the cream, chipotle chiles, Worcestershire sauce and garlic to the pan and boil until slightly reduced, 2 minutes. Return the shrimp to the pan and toss to coat with the chipotle sauce. Season with salt and pepper. Sprinkle with the remaining tablespoon cilantro and serve with white or brown rice. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 55635,"Hoisin-Sesame Carrots 2 tablespoons sesame seeds 1 pound carrots, peeled and sliced 1/4-inch-thick on the diagonal 3 tablespoons hoisin sauce 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh chives Instructions: Toast the sesame seeds in a large dry skillet over medium-high heat, stirring, until lightly browned, about 2 minutes. Transfer to a small dish and set aside. To the same skillet, add the carrots, hoisin, butter, a pinch of salt, a few grinds of pepper and 1/2 cup water. Bring to a simmer over medium-high heat. Lower the heat to medium, cover and cook until the carrots are tender and easily pierced with a fork, about 20 minutes. Uncover the skillet and raise the heat to medium-high. Simmer until the liquid has reduced to a glaze, about 2 minutes. Remove the pan from the heat. Adjust the seasoning with additional salt and pepper. Serve sprinkled with the toasted sesame seeds and chives.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55636,"Potato and Jalapeno Pepper Pierogies 3 cups all-purpose flour 1 egg 2 tablespoons margarine 3/4 cup lukewarm water 1 teaspoon salt 2 1/2 pounds Idaho potatoes, washed and peeled 3 cups cold water 1 tablespoon salt 1/2 cup butter 1/2 cup chopped onion 2 tablespoons chopped jalapeno peppers Freshly ground black pepper Instructions: To make Pierogie Dough: Combine all ingredients and mix well. Knead dough on flat surface for approximately 5 to 7 minutes. Let dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days. Roll out dough into a thin sheet, approximately 1/4-inch thick. Then cut in circles: 2 inches for small pierogies and 3 1/2 inches for large pierogies. Fill circles with desired filling. Pinch the edges well and cook them in rapidly boiling water for approximately 10 minutes. Drain and serve immediately with butter. If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet. When completely cool, store them in refrigerator. To make Jalapeno Filling: Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft. When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and saute until soft; you can continue cooking until onions are caramelized if you so desire. Drain the potatoes and mash them. Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill the circles of dough as directed above. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 55637,"Hot and Sweet Dipping Sauce 1/2 cup rice or cider vinegar 1/2 cup sugar 1 to 2 cloves garlic, finely minced 1/4 teaspoon salt 1 1/2 teaspoons dried red pepper flakes Instructions: Place the vinegar in a small non-reactive saucepan and heat to a boil. Add the sugar, stirring until it has completely dissolved, then lower the heat to medium-low and let simmer for 5 minutes. Meanwhile, using a mortar and pestle or a bowl and the back of a spoon, pound or mash the garlic and salt to a smooth paste. Stir in the pepper flakes and blend well. Remove the vinegar mixture from the heat and stir in the garlic paste. Let cool to room temperature. Store sealed in a glass jar in the refrigerator for up to 2 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55638,"Hot Spiced Cider Tea 2 (4-inch) cinnamon sticks 1/2 teaspoon whole black peppercorns 2 to 3 whole cloves 3 to 5 whole cardamom pods 5 coin-size pieces fresh ginger 2 (1-inch) strips fresh orange peel 2 (1-inch) strips fresh lemon peel 5 cups cold water 4 bags orange-pekoe tea 3 cups apple cider 1 orange, juiced Instructions: Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan. Transfer to a medium saucepan, add the ginger, citrus peels. Put the crushed spices in a medium saucepan and add the water. Bring to a boil, reduce the heat, and simmer, partially covered, until aromatic, and the cinnamon stick opens a bit, about 10 minutes. Add the tea bags, immediately remove from the heat, and steep for 3 to 4 minutes. Remove the tea bags, and add the cider and juice of 1 orange. Return the pan to a medium heat and warm, taking care not to let the tea boil. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 55639,"Pickled Shrimp 4 quarts water 1 tablespoon kosher salt 1 lemon, juiced 1 teaspoon whole peppercorns Pinch red pepper flakes 2 pounds large shrimp, shelled and de-veined 1/2 cup cider vinegar 1/2 cup water 1 teaspoon whole coriander 2 bay leaves 3 whole garlic cloves 1/4 cup sugar 1 teaspoon crushed red pepper 1 lemon, zested 1 tablespoon fresh thyme Instructions: Bring water, salt, lemon juice, peppercorns, and pepper flakes to a boil and poach the shrimp. Drain and place in heat proof bowl. Bring marinade ingredients to a boil and pour over shrimp. Allow to cool and refrigerate. Can be kept refrigerated for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 55640,"Sparkling Raspberry Limeade 1 cup sugar 6 ounces raspberries, plus more for garnish (about 3/4 cup) 1 cup freshly squeezed lime juice (16 to 25 limes) 1 liter club soda 1 lime, thinly sliced, for serving Instructions: Add the sugar, raspberries and 1 cup water to a medium saucepan and bring to a simmer. Stir until the sugar dissolves. Press the berries with the back of a wooden spoon so their juices leach into the mixture. Let sit and steep until cool. Strain, discarding the solids. Combine the cooled raspberry syrup, lime juice and club soda in a large pitcher. Pour into tall glasses filled with ice and garnish with the lime slices and a few extra berries. ","[Prosecco, Cava, Ros]" 55641,"Roasted Okra with Harissa Kosher salt 3 tablespoons harissa paste, plus more for serving 3 tablespoons olive oil 1 1/4 pounds okra Freshly ground black pepper 1 lime, juiced, plus 1 cut in wedges, for serving 1/2 cup jasmine or basmati rice Instructions: Preheat the oven to 450 degrees F. Bring a medium pot filled with about 4 cups salted water to a boil. Whisk the harissa and olive oil in a medium bowl until combined. Trim the ends off the okra and slice into 1/4-inch pieces. Add the okra to the bowl and toss until well coated. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer the okra to a baking sheet and roast until tender and beginning to crisp around the edges, about 20 minutes. Remove from the oven and toss with the lime juice. While the okra cooks, add the rice to the boiling water and cook until the grains are plump and tender, about 12 minutes. Reserve a 1/4 cup of the cooking water. Drain the rice and return it to the pot. Toss the roasted okra into the pot with the rice, season with salt and pepper and stir in 2 to 3 tablespoons of the cooking water to make the mixture saucier. Serve with extra harissa paste and lime wedges. ","[Syrah, Tempranillo, Garnacha, Barbera]" 55642,"Spinach, Arugula, and Frisee Salad with Bleu Cheese Dressing, Fresh Tomatoes, and Crispy Bacon 1 tablespoon canola oil 1 small yellow onion, cut into small dice 2 cups sour cream 1 cup prepared mayonnaise 8 ounces bleu cheese, crumbled (recommended: Point Reyes) 2 tablespoons fresh sage, finely chopped 1/2 to 1 1/2 cups buttermilk Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 cups fresh baby spinach, washed and dried
1 cup fresh baby arugula, washed and dried 2 frisee hearts, washed and dried
1 cup seeded and small diced tomato 1 cup cooked crisp and diced bacon Instructions: In a small saute pan, over medium heat, heat the oil and cook the onion until lightly browned. Lower the heat and cook until caramelized, about 10 more minutes, stirring occasionally. Remove from the heat and set aside to cool. In a large bowl, combine the sour cream, mayonnaise, blue cheese, and sage. If the dressing is too thick, loosen the dressing by pouring in a little more of the buttermilk. You want the dressing to be pourable. Season the dressing with salt, and pepper, to taste. Combine the spinach, arugula, frisee, tomato, and bacon in a large bowl and dress gently with a few spoonfuls of blue cheese dressing. Add more dressing to taste, but don't overdress the greens. Season the salad with salt, and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55643,"Tiella 1 1/2 pounds russet potatoes, peeled and cut into 1/4-inch rounds 5 tablespoons extra-virgin olive oil, plus extra for baking dish 1 pound zucchini 3 tablespoons minced garlic Sea salt, preferably gray salt Freshly ground black pepper 3 1/2 cups tomato puree, recipe follows 4 tablespoons chopped garlic 1 cup freshly grated Parmesan About 1 cup fine dried bread crumbs 1/3 cup coarsely chopped fresh basil leaves 20 tomatoes, core removed Instructions: Place potatoes into a glass bowl, coat lightly with about 2 tablespoons of extra-virgin olive oil. Mix to coat. Trim the ends of the zucchini, then cut lengthwise into 1/4-inch-thick slices. Put in a separate bowl. Top with 3 tablespoons of extra-virgin olive oil, and season with salt and pepper, to taste. Preheat the oven to 375 degrees F. Lightly oil a deep 2 1/2 to 3-quart baking dish (about 9 by 12 inches). Then place about 1/4 cup of tomato puree and spread out to coat the bottom of the pan. In zucchini and potato bowls, add 2 tablespoons of garlic each and mix in well with a rubber spatula. Using the potatoes and zucchinis, make a layer in the prepared baking dish, alternating between the potato and zucchini, filling in any gaps with small pieces. Spread 1/2 cup of the tomato puree on top, then sprinkle 2 tablespoons of the Parmesan and 2 tablespoons of the bread crumbs. Top with some of the basil. Repeat the layering of the vegetables, tomato puree, Parmesan, bread crumbs and basil using all the vegetables. Cover the top with the remaining bread crumbs and Parmesan. Bake, uncovered, for about 1/2 an hour, then cover for the next 45 minutes of baking, finally uncovering for the last 15 minutes, until tender and bubbling, about 1 1/2 hours total cooking time. Remove from the oven and let cool to room temperature to allow the dish to settle and deepen in flavor. Tiella may be served hot, warm, or at room temperature. Reheat in a low oven, if desired. To serve, cut into squares and carefully lift out of the pan with a spatula. Bring 2 large pots of water to a boil. Lower the tomatoes into the water, blanch for 45 seconds to 1 minute. Place blanched tomatoes on a baking sheet, and peel the loosened skins. With a colander over a bowl, squeeze the seeds and innards out of each tomato. Set aside and refrigerate the clear strained liquid for other uses. Slice the peeled tomatoes into 1-inch chunks, and place chunks into blender. Puree thoroughly. Pour into bowl. Yield: 10 to 12 cups ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 55644,"Black Bean Quesadilla 2 burrito-size flour tortillas 1 (14 1/2-ounce) can refried low-fat black beans 1 cup chunky salsa 1 1/2 cups Mexican-style shredded cheese 1/2 cup prepared guacamole (from the refrigerated section) 2 tablespoons sour cream Instructions: Preheat oven to 400 degrees F. Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet. Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 55645,"Rosemary Chips 1 1/2 pounds fingerling potatoes Ice water 4 rosemary sprigs Vegetable oil, for frying Kosher salt Special equipment: mandoline Instructions: Using a mandoline or sharp knife, thinly slice the potatoes. Put the potatoes in a large bowl of ice water and refrigerate for 1 hour. Meanwhile, in a deep heavy-bottomed pot, add the rosemary and enough oil to come 1/3 of the way up the sides. Heat the oil to 360 degrees F. Remove and the rosemary from the oil when it turns golden and crispy. Reserve. Strain the potatoes and thoroughly pat dry by laying them out on a flat surface. Add potatoes to oil, in batches, making sure to keep the temperature above 350 degrees F. Fry until golden, about 3 minutes. While potatoes are frying, remove the rosemary leaves from stem and chop. Transfer the chips to a paper towel-lined bowl and sprinkle immediately with the rosemary and salt, to taste. Yield: 4 servings Prep Time: 15 minutes ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 55646,"To Make a Perfect Cup of Tea Tea Instructions: Use cold tap water, as it is fresher, and let it run for a minute so that it will be aerated. If you like, you can use bottled water instead. Do not use warm tap water. Boil water in kettle. If you are in a particularly cold climate, such as the North of England, add hot water to the tea pot until you are ready to pour in the boiling water, so that the tea pot will already be warm when you add the tea leaves. Put 1 tablespoon of tea leaves in tea pot for 2 6-ounce servings. Pour boiling water over tea leaves. Allow to brew for 3 - 5 minutes, according to how much you will be cutting the tea with milk or cream. 5 minutes is only for tea that you intend to add a lot of milk or cream to. 3 minutes will allow the tea leaves to reach their optimum flavor, so it is considered the perfect brewing time. Cover with a tea cozy in order to keep the heat in the pot. ","[British Breakfast Tea, Earl Grey, Darjeeling, Assam]" 55647,"Feta Cheese Fondue with Walnuts and Parsley 4 tablespoons unsalted butter 2 tablespoons flour 2 cups whole milk 6 ounces feta cheese 2 scallions minced 1 tablespoon chopped parsley Kosher salt and freshly ground black pepper 1/4 cup walnuts toasted and finely chopped Instructions: In a 2 quart saucepan over medium heat, melt butter the stir in the flour. Stir the 2 together into a paste. Whisk in the milk to create what the French call a bechamel sauce. Drop the temperature a little and simmer the sauce for about 10 minutes so it thickens and the flour taste cooks out. After that it's easy, just fold in the crumbled feta, scallions, and parsley. Season it with salt and a little cracked pepper. Once the cheese melts it is officially fondue, you can either use a fondue pot with a candle or just leave it in the pot and have everyone eat from there. Finish it with the walnuts tossed on top. I like to cut up bite size pieces of bread and melon or maybe pitted olives and prosciutto, either way this is always a holiday hit. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55648,"Maple-Glazed Pork Chops with Pumpkin Polenta 1 tablespoon extra-virgin olive oil 4 fresh sage leaves, chopped 2 cups chicken broth 2 cups 1 percent milk 2/3 cup quick-cooking polenta 1 1/2 cups canned pure pumpkin 1/4 cup grated Parmesan Kosher salt and pepper 4 (5-ounce) boneless center-cut pork loin chops Kosher salt and freshly ground black pepper 1 tablespoon olive oil 2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1/4 cup pure maple syrup 1/4 cup chicken broth, low-sodium canned Instructions: For the polenta: Heat the olive oil in a small skillet over medium heat. Add the sage to the oil and cook until the sage is slightly crisped, about 1 minute. Remove from the heat and set aside. Meanwhile, put the broth and milk in a medium saucepan and bring to a boil over high heat. Slowly whisk in the polenta, reduce the heat to low, and cook, whisking occasionally, until the polenta is thick and creamy, about 15 minutes. Pull the saucepan from the heat and whisk in the pumpkin, sage with the oil, cheese, salt, and pepper. Hold in a warm place. For the pork chops: Heat a large skillet over medium-high heat. Dry the pork chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay the chops in the pan and cook until lightly browned on the first side, about 4 minutes. Turn the chops and cook until the second side is browned and the chops are cooked through, about 3 minutes more. Transfer the chops to a platter. Pour off the excess oil from the pan. Add the vinegar, and return the pan to the heat and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the mustard, maple syrup, and chicken broth, along with any juices from the pork chops. Cook over high heat until the mixture is syrupy, about 5 minutes. Season to taste. Serve the pork chops with the pumpkin polenta and drizzle with the sauce. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 55649,"Bananas Foster Chicken and Waffles 2 cups all-purpose flour 1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 3/4 cups milk
1 teaspoon vanilla
2 teaspoons rum
1/2 cup vegetable oil or canola oil, plus for frying 1 cup cornmeal 3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon salt, plus for sprinkling 2 teaspoons garlic powder
2 teaspoons onion powder 1 teaspoon black pepper, plus for sprinkling 1 teaspoon dried thyme
1/2 teaspoon cayenne
2 cups buttermilk 2 pounds chicken thighs 1 stick (8 tablespoons) butter 1/2 cup brown sugar
1/4 cup dark rum
2 bananas, sliced
1/2 cup pecans, crushed
Instructions: For the waffles: Fill a deep, heavy pot with 3 inches of oil; heat to 350 degrees F. Mix the dry ingredients and the wet ingredients separately, then mix them together. Cook in a waffle maker, then deep-fry for about 45 seconds. For the fried chicken: Mix all the dry ingredients in a large bowl. Pour the buttermilk into a second bowl. Pat the chicken dry and sprinkle generously with salt and pepper. Dip the chicken in the flour mixture, then in the buttermilk, and again in the flour. Deep-fry until the outside is crispy and the center is white. For the bananas foster sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar; stir until dissolved. Add the rum and flambe. Add the bananas and cook for 2 minutes. Pour over the chicken and waffles, and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 55650,"Stuffed Honeynut Squash 2 pounds Honeynut squash (6 to 8), halved and seeded 6 tablespoons olive oil Kosher salt and freshly ground black pepper 8 ounces cremini mushrooms, chopped 4 ounces kale, stemmed and chopped 1 teaspoon chopped fresh rosemary 1 clove garlic, chopped 1/2 medium yellow onion, chopped 1/4 cup dry white wine 1 cup frozen brown rice 6 ounces shredded Gruyere Instructions: Position an oven rack in the center of the oven and preheat to 425 degrees F. Toss the squash with 3 tablespoons of the oil and season with 1 teaspoon salt and 1/4 teaspoon pepper. Arrange cut-side up on a rimmed baking sheet and bake until tender and browned in spots, 30 to 40 minutes.
Meanwhile, pulse the mushrooms, kale, rosemary, garlic and onion in a food processor until very finely chopped but not paste-like. Heat the remaining 3 tablespoons oil in a large nonstick skillet over medium high and cook the mushroom mixture until the vegetables are tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Add the wine and scrape up the brown bits that cling to the bottom of the skillet with a wooden spoon; cook until all of the liquid has evaporated. Add the rice and 1 cup water and cook until the water has evaporated. Season with salt and pepper.
Divide the filling among the squash and mound into the cavity of each. Divide the Gruyere among the squash and sprinkle on top of the filling. Bake until the cheese is melted and browned in spots, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55651,"Churros 2 cups water 1/2 teaspoon salt 1 1/2 cups flour 1/2 teaspoon baking powder 2 egg yolks Oil for frying 1/4 cup ground cinnamon 1/4 cup sugar Instructions: Bring the water and salt to a boil in a medium saucepan. Sift the flour and baking powder together over a bowl. Add the flour mixture to the boiling water all at once. Stir with a wooden spoon until the mixture forms a ball and the sides of the pot are coated with a film. Remove from the heat and let the batter cool for a couple of minutes. Transfer the batter to a bowl and using an electric mixer, beat in the egg yolks one at a time. Beat until very smooth. Heat about 3 inches of oil in a saucepan to 350 degrees F. Put the batter in a pastry bag with a star tip. Pipe the batter into the hot oil. Fry until golden brown. Transfer to a paper towel-lined pan. Mix the cinnamon and sugar together in a small bow. Sprinkle the churros generously with the cinnamon sugar. Serve warm. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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. ","[Rioja, Tempranillo, Garnacha, Barbera]" 55652,"Naan One 1/4-ounce package active dry yeast (2 1/4 teaspoons) 1 teaspoon sugar 3 cups high-gluten bread flour, plus more for dusting (see Cook's Note) 1 teaspoon kosher salt 1/2 cup plain whole-milk yogurt 4 tablespoons ghee or unsalted butter, melted and cooled, plus more for brushing and serving (see Cook's Note) 1/4 cup milk, warmed 1 tablespoon lemon juice, optional (see Cook\u2019s Note) Oil, for the bowl 2 tablespoons nigella seeds, optional (see Cook\u2019s Note) Instructions: Combine the yeast and sugar with 1/4 cup warm water in a small bowl and mix well. Set aside until it begins to froth, 3 to 5 minutes. Meanwhile combine 2 1/2 cups of the flour with the salt in a large mixing bowl and mix well. Make a well in the center and add the yeast-mixture, yogurt, ghee or butter, warm milk and lemon juice, if using. Mix well with your fingers until it forms a sticky or shaggy dough. Add more flour if too shaggy or a little water if too dry. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a larger lightly-oiled bowl, tightly cover with plastic wrap and let rise in a draft-free place, such as an unlit oven, until doubled in size, 1 to 2 hours.
If using a pizza stone/steel: An hour before baking, put a pizza stone or steel on the lowest oven rack and preheat to 500 to 550 degrees F. If using a cast-iron skillet/griddle, just before baking, heat the skillet or griddle on the stove over high heat until very hot, 5 to 7 minutes. Put some melted ghee or butter in a small bowl. Add the remaining flour to another bowl.
Divide the dough into 8 balls. Dab each ball in flour, flatten on a lightly floured surface and stretch or roll into an oval shape, thinner in the center and slightly thicker on the sides. Don\u2019t worry too much about the shape; I love making various countries when I make my naan! Dust off any extra flour. Brush some ghee or butter on the top of each and sprinkle with nigella seeds if using (add a little more than you want as you will lose a bunch while charring).
Transfer the stretched naan onto the hot stone or skillet. Cook until you see some bubbles on top, 2 to 3 minutes. Take it out with tongs and flash-cook over an open flame, turning it so that it gets a few brown charred spots on both sides. Spread with a generous pat of butter/ghee and serve hot. Repeat with the remaining naan.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55653,"Pork Back Ribs with Spicy Dipping Sauce 2 racks back ribs, membrane removed 1/2 cup Pork Rub, recipe follows Olive oil 1/4 cup apple cider vinegar 2 tablespoons honey 1 red jalapeno, seeded and minced 1 tablespoon chopped fresh oregano leaves Kosher salt 4 tablespoons brown sugar 4 tablespoons onion powder 4 tablespoons garlic powder 4 tablespoons dried thyme 4 tablespoons dried oregano 2 tablespoons mild paprika 2 tablespoons hot paprika 4 teaspoons cayenne 4 teaspoons ground coriander 2 teaspoons black pepper 2 teaspoons white pepper 2 tablespoons kosher salt Instructions: Sprinkle the ribs all over with the rub and rub in well with your hands. Cover and refrigerate for 1 hour, up to overnight.
Make sure the racks of the grill are set so they are 6-inches above the fire. Preheat the grill to high. When the grill is hot, turn off 1 side, or push the coals to 1 side. Place the ribs, fattier side down, on the cooler side of the grill and close the cover. Cook until browned, about 20 minutes. Turn the ribs over and continue to cook until the bones wiggle easily when twisted, about 1 1/2 hours, turning every 20 minutes or so. Remove from the grill and let rest for 10 minutes before slicing.
Make the Spicy Dipping Sauce: In a small bowl, combine the vinegar, honey, jalapeno, oregano, and salt and whisk well. Pour into a decorative bowl.
Slice the ribs into desired size and serve with the Spicy Dipping Sauce. Mix all ingredients together and stir well. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 55654,"Madam Cristo with Pepper Jelly 2 tablespoons mayonnaise 2 tablespoons mustard
8 slices French Toast, recipe follows 8 ounces Swiss cheese 4 eggs, soft scrambled
12 ounces shaved ham 1 cup Pepper Jelly, recipe follows 2/3 cup milk 2 teaspoons ground cinnamon
4 eggs
8 thick slices slightly stale bread 1 tablespoon butter or vegetable oil 4 cups sugar 2 cups apple cider vinegar
1 pound red bell peppers, seeded and finely diced
5 jalapenos, seeded and finely diced 1 teaspoon salt
2 tablespoons cornstarch
Instructions: Spread the mayo and mustard on one side of half the French Toast slices, then top each with 2 ounces cheese, one of the scrambled eggs, 3 ounces ham, and another slice of French toast. Grill the sandwiches in a hot pan until the cheese begins to melt, 1 minute per side. Remove to a plate, cut each in half, and drizzle generously with the Pepper Jelly to serve. In a medium bowl, whisk together the milk, cinnamon and eggs, and pour into a shallow bowl, wide enough to fit a slice of the bread. Melt the butter in a large skillet set over medium-high heat. Place each slice of bread into the milk mixture, allowing the bread to soak in some of the liquid. Shake off the excess liquid, and place the bread in the hot skillet. Fry the French toast until browned on one side, then flip and brown the other side. Set aside. In a medium saucepan, bring the sugar and vinegar to a boil. Cook until reduced by one-third, 15 to 20 minutes. Add the bell peppers, jalapenos and salt, and cook until the peppers soften, 10 minutes. Make a slurry with the cornstarch and 2 tablespoons cold water. Add the slurry to the pot and stir to combine. Remove from the heat and cool to room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55655,"Mom's Super Thin and Crispy Chicken Cutlets 3 large eggs 2 cups panko breadcrumbs
1/4 cup chopped fresh parsley, plus whole leaves for garnish
2 tablespoons freshly grated pecorino, plus more for garnish
1 tablespoon granulated garlic
1 teaspoon kosher salt
Two 6- to 8-ounce chicken breasts 2 cups olive oil 4 large or 6 small cloves garlic 1 stick unsalted butter
2 lemons, halved
Instructions: Beat the eggs and 1 tablespoon water in a shallow bowl. Set aside until ready to fry. In a food processor, pulse the breadcrumbs with the parsley, pecorino, granulated garlic and salt until just incorporated. Transfer the breadcrumbs to a shallow dish. Cut the chicken breasts in half crosswise. On a sturdy cutting board, place a piece of chicken between 2 pieces of plastic wrap. Using a mallet or other blunt object, pound the chicken into a flat piece about 1/8-inch to 1/4-inch thick. Repeat with the remaining chicken. Heat 1 cup olive oil to 350 degrees F in a 14-inch cast-iron pan with the garlic cloves. Line a sheet tray with a wire rack. Working in an assembly line, dredge the cutlets in the egg and then the breading. Double-bread by going back to the egg wash and back into the breading. Add the first piece of breaded chicken to the preheated oil along with 1/2 stick butter. Once the butter is mostly melted, add another piece of chicken. Fry until an internal temperature of 160 degrees F is reached, 2 to 3 minutes on each side. Add more oil and butter to the pan as needed while you fry the rest of your batches, allowing the oil to come back to heat between batches. Rest on the wire rack. Meanwhile, preheat a 10-inch cast-iron pan over medium-high heat until hot, then place the lemon halves, cut-side down, directly in the pan and allow to caramelize, 1 to 2 minutes. Reserve for garnish. Place the chicken cutlets on a large platter and garnish with freshly grated pecorino, parsley leaves and caramelized lemon halves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55656,"Tailgate Punch 1 quart blood orange soda, chilled 2 cups lemonade, chilled
Two 12-ounce cans peach nectar, chilled
1 1/2 cups vodka, optional
Instructions: In a half-gallon pitcher, mix the blood orange soda, lemonade and peach nectar. Add 1 1/2 ounces vodka per drink, if using. ","[Vodka, Sauvignon Blanc, Riesling]" 55657,"Slow-Cooked Collard Greens 2 large bunches collard greens 3 tablespoons olive oil 1 onion, sliced 2 garlic cloves, smashed 2 bay leaves 1 smoked ham hock 2 quarts chicken broth, warm 2 tablespoons cider vinegar 1 teaspoon sugar Kosher salt and freshly ground black pepper Instructions: To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Tear the leaves into large pieces. Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes. Taste the \pot liquor\ (broth) and check the seasoning, add salt and pepper. Cover and let cook for 15 more minutes. Remove the bay leaves and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 55658,"Three Cheese Hasselback Potatoes 6 medium baking potatoes (8 to 10 ounces each) 1 ounce lemon juice 1/3 cup butter, melted 1 tablespoon chopped fresh parsley 2 teaspoons sea or kosher salt 1 teaspoon ground black pepper 1 cup finely grated mixed Parmesan, gruyere and double Gloucester cheese Instructions: Preheat the oven to 400 degrees F.
Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning. Once they are all peeled, remove them from the water and pat dry. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.
Next, using a whisk, blend the butter, parsley, salt and pepper. Make sure to mix well. Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well. Place the potatoes on a baking sheet and bake for 30 minutes.
After 30 minutes, remove the potatoes, re-heat any remaining butter and drizzle on top. Divide the cheese mixture over the potatoes. Bake the potatoes until the cheese is melted and the potatoes are cooked through, about 15 minutes. Once melted, remove the potatoes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55659,"Mulled Wine and Cranberry Sorbet 4 cups fresh cranberries 2 1/2 cups red wine (any red wine is fine, but do shy away from one with too much alcohol, as it may affect the freezing process) 4 whole allspice 2 cinnamon sticks 2 whole cloves 1 orange, zest peeled in strips and juice 1 vanilla bean Instructions: Combine the cranberries, red wine, 2 1/2 cups water, allspice, cinnamon sticks, whole cloves, orange zest, orange juice and vanilla bean in a saucepot. Cook over medium heat for 20 to 30 minutes. The cranberries will have become very soft and the liquid will be reduced by about 20-percent.
Strain the mixture through a sieve fine enough to catch the spices, pushing lightly to extract some of the cranberry pulp. Chill the sorbet mixture thoroughly and spin in an ice cream maker until frozen. ","[Rhone Blends, Tempranillo, Barolo, Chianti]" 55660,"Butternut Squash 3 Ways: Mushroom Ravioli with Brown Butter, Sage and Butternut Squash 1 large butternut squash (about 3 pounds) 1 tablespoon extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
10 fresh sage leaves
1/4 cup chopped hazelnuts
Kosher salt and freshly ground black pepper
One 10-ounce bag fresh mushroom ravioli
Freshly grated Parmesan, for serving
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Trim the top and bottom of the squash. Cut in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub all sides with the olive oil. Bake until fork-tender, about 50 minutes. Let cool.
Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
Place the butter in a large skillet and melt over medium-low heat. Add the sage, hazelnuts, 1/2 teaspoon salt and a few grinds black pepper. Cook until the butter stops bubbling, and the butter solids begin to brown on the bottom of the pan, about 5 minutes. Keep an eye on it as it can go from nutty brown to burnt very quickly. Once the butter is a nice, nutty brown color, turn off the heat. Using a slotted spoon, remove the sage and place on a paper towel to drain. Add the squash to the pan and toss to coat, seasoning with salt if needed.
Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions. Remove with a slotted spoon, add to the squash and browned butter and toss to coat.
Divide between two shallow bowls, then top each with some of the crisped sage and a sprinkling of cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 55661,"LOBSTER SAUCE Lobster shells from 4 lobsters, meat reserved for another use 10 Szechwan peppercorns 3 ounces extra virgin olive oil 1 large white onion, cut into small dice 1 carrot, peeled, cut into small dice 1 stalk celery, cut into small dice 1 ounce tomato paste 1/2 cup brandy 1/4 teaspoon paprika 1/4 teaspoon ground cayenne pepper 2 tablespoons roux, equal parts butter and flour 1 piece star anise 2 quarts lobster stock Bouquet Garni 1 head fennel, shredded 2 teaspoons cold butter Instructions: In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized. Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2. Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour. Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again. Serve with roasted fish of your choice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55662,"Eggplant Crostini 2 eggplants 1 head garlic 2 cups ricotta cheese 3/4 cup grated Parmesan Zest of 1 lemon 1 teaspoon lemon juice 2 teaspoons chopped oregano Kosher salt and freshly ground pepper Grilled bread, for serving Instructions: Preheat the oven to 350 degrees F. Place the eggplant and garlic on a baking sheet and roast until tender, about 45 minutes. Let cool. Halve the eggplants and scrape the flesh into a bowl; discard the peel. Squeeze the softened garlic cloves into the bowl. Stir in the ricotta, Parmesan, lemon zest, lemon juice and oregano. Season with salt and pepper. Spread on grilled bread and serve. ","[Barolo, Chianti, Tempranillo, Garnacha]" 55663,"Broiled Lobster, New York Restaurant-Style 4 live lobsters, about 1 1/2 lbs. each melted butter buttered bread crumbs (optional Instructions: Fill a large pot with salted water. Bring to a boil and immediately add the lobsters. Cook for 7 minutes. Remove the lobsters, split them, brush them with melted butter and place under a broiler for another 7-8 minutes, or just until the meat is cooked and the top is nicely browned. If desired, a minute before removing from broiler, you may sprinkle the green tomalley with buttered bread crumbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" 55664,"Heart Shaped Jelly Donuts 3 to 3 1/2 cups bread flour, plus extra for dusting 1 teaspoon salt 1 (6/10 ounce) cake fresh yeast or 1 (1/4 ounce) envelope active dry yeast 3 tablespoons granulated sugar 1 cup lukewarm milk 2 eggs 3 tablespoons unsalted butter, melted Vegetable oil, for frying 1 cup strawberry or raspberry jam Confectioners' sugar A deep-frying thermometer A 2-inch heart shaped cutter 2 cookie sheets A pastry bag fitted with a 1/4-inch plain tip Instructions: In the bowl of a mixer fitted with a dough hook, combine 3 cups of the flour and the salt. Combine the yeast, sugar, and milk in a small bowl and let \proof\ (foam up) for 5 minutes. Add the proofed yeast mixture to the flour. Add the eggs and butter and mix at low speed until the dough comes together and is soft, but not sticky. If the dough does seem sticky, add more flour, 1 tablespoon at a time, mixing after each addition, until a soft dough forms. Turn out the dough onto a lightly floured work surface and knead for 1 minute, until smooth and elastic. Return the dough to the mixing bowl and cover with plastic wrap (or transfer to a clean oiled bowl and cover with plastic wrap). Let rise in a warm spot (such as an oven that is not on) until doubled in bulk, about 2 hours. (The recipe can be made up to this point and refrigerated after the kneading up to 1 day in advance. The dough will rise slowly in the refrigerator. Bring to room temperature before proceeding.) Turn on the mixer for a few seconds to punch down the dough, or punch it down in the bowl with your fist. Turn out onto a lightly floured surface and knead a few times. Roll the dough out 1-inch thick, letting it \rest\ a few times during the rolling (if you handle the dough too much, the natural gluten will tighten up and make your donuts tough). Lightly flour 2 cookie sheets. Using a well-floured cutter, cut out hearts of dough, transferring them to the cookie sheets as you work, spacing them 2 inches apart. Reroll the scraps and cut out more disks to use up the dough. Cover lightly with a kitchen towel and let rise in a warm spot until doubled in bulk, about 20 minutes. Meanwhile, pour 3 inches of vegetable oil into a deep, heavy pot and heat it to 350 degrees F. Lay out a thick layer of paper towels or brown paper bags for draining the fried donuts. Spoon the raspberry jam into your pastry bag. Working in batches of 6 or 7, transfer the risen donuts to the hot oil and fry until golden and puffed, turning frequently, about 5 to 7 minutes. Use a slotted spoon to transfer the hot donuts to the paper to drain. When cool enough to handle, poke the tip of your pastry bag into the center of each donut hole (entering from the side). Squeeze in a little jam. Sprinkle with powdered sugar and serve as soon as possible. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55665,"Any Liquor Pantry Cocktail 2 ounces liquor, such as vodka, gin, rum, bourbon, whiskey or tequila 1 1/2 ounces sour, such as lemon juice, lime juice, grapefruit juice, unsweetened pomegranate juice, unsweetened cranberry juice, pickle brine (from sour pickles, pickled jalapenos, giardiniera, etc.) or vinegar 1 ounce sweet, such as simple syrup, agave, maple syrup, honey, orange juice, pineapple juice, maraschino cherry juice from the jar or Triple Sec
Flavor enhancer, such as herb sprigs or fruit pieces, optional
2 ounces fizzy topper, such as plain seltzer, flavored seltzer, prosecco or other sparkling wine, ginger ale or sparkling Italian soda like San Pellegrino, optional
Garnish, such as fresh fruit, pickles, olives, herb sprigs, maraschino cherries or other fruit in syrup, candy or crunchy raw vegetables Instructions: Fill a cocktail shaker with ice. Add the liquor, sour and sweet and flavor enhancers if using and shake well. Strain and pour into a glass over ice. Add a fizzy topper if using. Garnish as desired. Whiskey + Pomegranate juice + Honey (no fizzy topper) Gin + Lime juice + Orange juice + Seltzer topper Vodka + Lemon juice + Maraschino cherry juice from the jar + Sliced strawberries + Prosecco topper + Maraschino cherry garnish Tequila + Lime juice and a splash of pickled jalapeno brine + Triple Sec + Lime and jalapeno garnish (no fizzy topper) Bourbon + Lemon juice + Maple syrup + Lemon wedge garnish (no fizzy topper) Rum + Unsweetened pomegranate juice + Simple syrup + Flavored seltzer topper + Fresh fruit garnish Rum + Lime juice and a splash of white wine vinegar + Simple syrup + Blackberries + Prosecco topper + Gummy candy garnish ","[Whiskey, Gin, Tequila, Rum]" 55666,"Deep Fried Turkey 1 (15-pound) turkey Salt and freshly ground black pepper Garlic salt Cajun seasoning 3 to 4 gallons vegetable oil Deep-fry thermometer 26 to 40 quart large pot High pressure outdoor propane cooker Instructions: Thaw turkey completely. Then clean out cavity, rinse and pat dry. Season turkey with dry ingredients, to taste (for more flavor, season the night before you cook.) Heat oil in pot (allow enough room in pot for turkey to be placed, too much oil will cause overflow), bring oil to at least 375 degrees F. Placement of turkey will bring temperature down and you will want to keep temperature at 325 degrees F. while cooking. Cook turkey until golden brown, about 4 minutes per pound. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 55667,"Baked Mashed Potatoes 6 strips bacon Fresh breadcrumbs from 10 slices white bread Nonstick cooking spray 2 cups milk 4 tablespoons unsalted butter 5 pounds russet potatoes, peeled and cut into chunks Kosher salt 1 cup shredded Cheddar 4 ounces cream cheese, at room temperature Freshly ground black pepper 3 tablespoons chopped fresh chives Instructions: In a large skillet over medium heat, cook the bacon until crisp. Drain on brown paper. Remove all but 1 tablespoon of fat from the pan. Place the bread slices in a food processor and pulse until coarse crumbs are formed. Reserve 1 cup breadcrumbs for Round 2 Recipe, Fried Potato Cakes. Add the remaining breadcrumbs to the skillet and cook until they are lightly toasted, about 5 minutes. Set aside Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick spray. In a small saucepan over low heat, warm the milk and butter. Place the potatoes into a large pot, cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Cook until tender and they crumble when pressed with a fork, 15 to 20 minutes. When the potatoes are cooked through, drain them well, put them back into the pot, and mash them. Slowly mix in the warm milk and butter mixture until incorporated. Mix in the grated cheese and cream cheese. Don't over mix or the potatoes will become gummy. Season, to taste, with salt and pepper. (Reserve 2 cups mashed potatoes for Round 2 Recipe). Put the potatoes into the prepared baking dish, crumble the bacon over the top, and sprinkle evenly with the breadcrumbs. Bake until heated through and golden brown on top, 25 to 30 minutes. Serve garnished with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55668,"Frita Cubano 1 1/2 cups mayonnaise 1/2 cup sour cream 4 tablespoons Dijon mustard 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 pound 80/20 ground beef 1/2 pound Mexican chorizo 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons canola oil 2 medium white onions, chopped 12 slices Swiss cheese 12 mini Hawaiian rolls, cut in half Mini French Fries, recipe follows 3 large russet potatoes 1 quart peanut oil Kosher salt Instructions: For the quick mojo aioli: Whisk together the mayonnaise, sour cream, Dijon mustard, cumin, paprika, onion powder and garlic powder. Cover and refrigerate until ready to dress the burgers. For the burgers: Mix the ground beef, chorizo, cumin, onion powder, paprika, cayenne, salt and pepper in a large bowl, folding it over itself until thoroughly mixed. Let the meat rest 15 minutes at room temperature or for up to 4 hours refrigerated. Shape the meat into 12 balls all the same size, then lightly press them into chubby round patties. Preheat a large cast-iron skillet over medium-high heat and add the oil. When the oil is shimmering, add the onions and sweat until translucent, 3 to 4 minutes. Add the patties on top of the onions and press the patties onto the onions using a spatula. Let cook, 3 to 4 minutes; the onions will continue to cook and caramelize in the patty juices, adding flavor to the patties. Flip the patties and cook until firm, 2 to 3 more minutes. Remove from the heat and top with the Swiss cheese. Spread 1 tablespoon mojo aioli on the bottoms of each Hawaiian roll, then top with a patty and a generous handful of the Mini French Fries. Serve. Peel the potatoes, then shred them on the largest holes of a box grater. Soak in cold water to remove starch and prevent browning, 5 minutes. Strain in a colander and dry on paper towels. Heat the oil in a Dutch oven or deep skillet over medium-high heat until the temperature reaches 375 degrees F. Fry the potatoes in batches, moving the potatoes gently with a spider to keep them separated, until brown and crispy, about 4 minutes. Remove to a bowl, season with salt and toss to ensure all the fries are thoroughly seasoned. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 55669,"Hot Spinach and Artichoke Dip 1 cup thawed, chopped frozen spinach 1 1/2 cups thawed, chopped frozen artichoke hearts 6 ounces cream cheese 1/4 cup sour cream 1/4 cup mayonnaise 1/3 cup grated Parmesan 1/2 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon garlic powder Instructions: Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55670,"Chilled Strawberry Mousse 1 pound/450 g fresh ripe strawberries, hulled 3/4 cup/165 g sugar 1 teaspoon fresh lemon juice Pinch salt 3 large eggs, separated 1 3/4 teaspoons unflavored gelatin Pinch cream of tartar 1/2 cup/125 ml heavy cream Instructions: Cut a piece of foil or parchment longer than the circumference of a 6-cup/1.5-liter mold. Double it for stiffness. Wrap around the outside rim so that it rises at least an inch above the top of the dish, and tape to secure. Puree the berries with 1/4 cup/55 g sugar, the lemon juice and salt. Strain and reserve. Put the yolks in a nonreactive bowl with 1/4 cup/55 g sugar and 1/2 cup/125 g of the berry puree. (Reserve the remaining puree for another use.) Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water below, and whisk until the sugar dissolves and it is warm in the center. Remove the bowl from the saucepan and set aside. Put 1/4 cup/60 ml water into a ramekin, sprinkle the gelatin on top and let soften 5 minutes. Set the ramekin in the hot water in the saucepan (make sure the water does not come up over the edge of the ramekin) and let it melt, about 2 minutes. It should be translucent. Whisk this into the berry mixture, and let cool until it thickens slightly. Don't let it set too far. Beat the whites with the cream of tartar until foamy. Gradually incorporate the remaining 1/4 cup/55 g sugar, and beat to thick, shiny peaks like whipped cream. Whip the cream in a separate bowl. Stir a spoonful of the whites into the berry mixture to lighten it. Scrape the remaining whites and cream on top and fold together. Spoon into the prepared mold, cover and refrigerate until firm, about 4 hours. To serve, remove the collar and spoon into dishes. This is best eaten on the day it is made or the next day. After that, the gelatin starts to break down. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55671,"Crab and Avocado Salad with Pancetta 1 pound jumbo lump crabmeat, picked through 1 avocado, cut into 1-inch pieces Freshly ground pepper 12 thin slices pancetta (about 3 ounces) 1/4 cup mayonnaise 1/4 cup sour cream 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh chives 1 anchovy fillet 1 clove garlic, chopped Juice of 1/2 lemon Kosher salt 2 small heads Boston lettuce, torn into large pieces 3 cups baby arugula 1 14-ounce can hearts of palm, drained and cut into 1/2-inch pieces Instructions: Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes. Drain on paper towels; set aside. Meanwhile, make the dressing: Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth. Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss. Serve topped with the pancetta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55672,"Five-Minute Salad: Goat Cheese, Herb and White Bean 12 ounces pre-washed mixed salad greens (about 8 cups) 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard Salt and pepper 1 1/2 cups cherry tomatoes (about 28) 1 cup canned cannellini beans, drained and rinsed 4 ounces goat cheese (about 1/2 cup) 2 tablespoons fresh basil leaves, torn, or 1 teaspoon dried basil Instructions: Place greens into a large bowl. Whisk together the oil, vinegar, mustard, and salt and pepper, to taste. Drizzle the dressing over the greens and toss. Divide the greens onto 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese. Sprinkle with basil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 55673,"New England Clam Chowder 1 large piece salt pork 1 cup water 1 large onion, chopped 8 red potatoes, skin on, diced small 4 cups clam juice 3 pounds chopped Essex clams 2 tablespoons butter Dash salt Freshly ground pepper 1 quart cream Flour, to thicken Instructions: Add the salt pork and 1 cup water into pot. Simmer for about 10 minutes Add large onion chopped to the pot, let simmer for about 20 minutes until the onions are translucent. The longer you let simmer the more flavor blends. At this point add the potatoes and clam juice to the pot. The clam juice should cover the potatoes. Cover the pot and let simmer until the potatoes become tender not mushy. Then add the clams, butter, dash of salt and fresh ground pepper. Cover pot and let simmer for 5 minutes, then turn stove off and let set the chowder sit on the stove. At this point if I'm making it a day ahead which I usually do because the flavors seem to blend better, this would be the stock. Pack it in ice to chill quickly then refrigerate. If serving the same day, add the cream and whisk in the flour to the desired thickness. Serve with fresh ground pepper and chowder crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 55674,"Tuna Nicoise Salad with Parmesan 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon dried oregano Salt and ground black pepper 3 tablespoons olive oil 6 cups mesclun greens 2 (8-ounce) tuna steaks, grilled 1/2 cup pitted Nicoise olives, halved lengthwise 1 cup whole or sliced grape or cherry tomatoes 1 pound reserved Yukon gold potatoes, parboiled and cut into chunks 1 cup green beans, cooked 2 tablespoons drained capers 1/4 cup chopped fresh parsley leaves 1/4 cup shredded or grated Parmesan Instructions: Combine the lemon juice, Dijon mustard, dried oregano, salt, and pepper in a bowl and whisk to combine. Slowly whisk in olive oil until emulsified. Add the mesclun greens to bowl with dressing and toss. Put greens on platter and set bowl aside with leftover dressing, to drizzle over other ingredients at end. Slice tuna steaks on bias and arrange on top of greens. Scatter the olives and cherry or grape tomatoes over the salad. Add the reserved, cooked and cut Yukon gold potatoes and reserved green beans. Drain capers and scatter on top of greens. With kitchen shears, snip the parsley over the salad. Sprinkle shredded Parmesan over top of salad along with any leftover dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 55675,"King's Greens 2 tablespoons butter 2 tablespoons vegetable oil 1 cup chopped onion 1 ham hock 2 cloves garlic, chopped 2 bunches collard greens, stems discarded, leaves washed twice, cut into ribbons 4 cups chicken stock 2 cups water 1 tablespoon apple cider vinegar Kosher salt and freshly ground black pepper Instructions: In a stock pot on medium heat, melt the butter and then add the oil, onions, and ham hock. Stir and cook until the onions are translucent and tender. Add the garlic and cook a bit more, and then add the greens and saute until they become bright green. Add the stock, water, and vinegar, and then raise the heat to a boil, lower to a simmer, and cook for at least 1 1/2 hours. When ready, the ham hock meat will be easy to remove from the bone. Do so and make sure each serving gets a chunk of ham hock. Season with salt and pepper, to taste, remembering the ham hock and broth will add salt content. Add a little extra vinegar at the end, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 55676,"Kelsey's Favorite Homemade Pizza 1 package active dry or fresh yeast 1 teaspoon honey or sugar 3/4 cup warm water (105 to 115 degrees F) 2 3/4 cups all-purpose flour, plus more for dusting 1 teaspoon salt 2 tablespoons olive oil 2 cups (about 5 ounces) sliced eggplant 2 cups (about 1/2 pound) sliced fresh artichoke hearts 2 tablespoons olive oil, plus more for brushing 3 cups grated mozzarella 2 cups grated fontina 1 cup sliced Roma tomatoes 1 tablespoon grated Parmesan 1 tablespoon chopped fresh thyme leaves 2 tablespoons sliced fresh basil leaves, for garnish Instructions: Make the dough: In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a stand mixer fitted with a dough hook, combine the flour and salt. Pour in the oil and, when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup water and knead on low speed about 5 minutes. Turn the dough out onto a floured board and knead 2 or 3 minutes longer. The dough should be smooth and firm. Cover with a damp towel and let rise in a warm spot for 30 minutes. (Dough will stretch when lightly pulled.) Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down on the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute. Cover with a damp towel and let them rest for 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days. Place a pizza stone in the oven and preheat it to 450 degrees F. Heat a large skillet over high heat and cook the eggplant and artichoke hearts separately in 1 tablespoon olive oil, adding more oil if necessary. To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle. (Or roll out with a rolling pin.) Place dough on a pizza paddle or a cutting board and brush it with olive oil. Arrange the mozzarella and fontina cheeses over the inner circle. Top with the eggplant and artichoke hearts. Add a layer of tomato slices and sprinkle over the Parmesan and thyme. Slide the pizza onto the pizza stone and cook until the dough is brown and the cheese is bubbling, about 8 to 10 minutes. Remove carefully, cut into 6 slices, and sprinkle with basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 55677,"Hard Polenta Cakes with Taleggio and Cherry Tomatoes 3/4 cup whole milk, plus more if needed Pinch cayenne pepper 1 bay leaf Kosher salt 1/2 cup polenta 1/4 cup mascarpone 1/4 cup freshly grated Parmigiano-Reggiano 4 ounces taleggio cheese, rind removed and cut into 1/2-inch cubes 2 cups cherry tomatoes, halved lengthwise Extra-virgin olive oil Coarse sea salt, for finishing 1 bunch fresh chives, finely chopped Instructions: Combine the milk, 1/2 cup water, the cayenne and bay leaf in a medium saucepan. Bring to a boil and season generously with salt. You want to take the seasoning to the edge of too salty in this case; to do this you MUST taste as you go! Polenta acts like a \salt eraser; if you don't salt abundantly in this early step, you'll never recover. When the liquid comes to a boil, gradually sprinkle in the polenta, whisking constantly. Once the polenta is combined, IMMEDIATELY switch over to a wooden spoon and stir frequently until the polenta thickens, 30 to 35 minutes. Taste the polenta to see if it's cooked through. If it still feels mealy and grainy, add some more milk or water and continue to cook for another 10 minutes. Repeat this process as needed until the polenta feels smooth on your tongue. Remove the bay leaf and stir in the mascarpone and Parmigiano-Reggiano, then remove from the heat. Line a 7-inch square baking pan with plastic wrap. Pour the polenta into the pan and cover with plastic, pressing down so the plastic sits on the surface of the polenta. Chill until set, at least 45 minutes. (All of this can totally be done ahead of time, like yesterday!) Preheat the oven to 400 degrees F. Cut the cooled polenta into 1-inch squares. Place the squares on a baking sheet and top each with a piece of taleggio. Put the cherry tomatoes on a separate baking sheet and toss them with olive oil. Bake both the polenta squares and the tomatoes for 10 minutes. The tomatoes should be hot, starting to relax and getting a little squishy, and the taleggio should be nicely melted. Place the polenta cakes on a serving dish, top each square with a tomato half, and garnish each with a little sprinkey-dink of coarse sea salt and chives. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 55678,"Watercress, Avocado and Mango Salad 1/2 cup pink grapefruit juice, reduced to 1/4 cup 1 tablespoon honey 1 teaspoon minced shallots 1/2 teaspoon Dijon mustard 1/4 teaspoon minced garlic 1/2 cup extra virgin olive oil 1 tablespoon chopped fresh basil Salt and pepper to taste 6-ounces fresh watercress 1 cup diced fresh mango 1 Haas avocado, cut into 6 wedges Instructions: Place the grapefruit juice in a small nonreactive saucepan and cook until reduced in volume by one-half. Set aside to cool. In a medium bowl, combine the cooled reduced grapefruit juice, honey, shallots, mustard and garlic and whisk to blend. While continuing to whisk, add the oil in a slow, steady drizzle until fully incorporated. Stir in the basil and season with salt and pepper to taste. In a large salad bowl, combine the watercress, mango, and 1/4 cup of the vinaigrette. Season lightly with salt and pepper and toss to combine. Serve salad with grilled seafood, simple grilled fish, or chicken, drizzled with extra vinaigrette if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 55679,"Beef Stroganoff for Noodles 1 pound filet mignon or mignon tips (cut into 2-inch long and 1/4-inch wide) 3 tablespoons butter 1 small onion, finely chopped 1 pound mushrooms, domestic or wild, caps only thinly sliced 1/2 cup beef broth 1 tablespoons Dijon mustard 1/4 cup heavy cream 1/2 cup sour cream 2 teaspoons flour 2 tablespoons minced fresh dill 2 tablespoons minced parsley Salt and freshly grounded black pepper
Salt and freshly grounded black pepper 8 ounces medium egg noodles, cooked Instructions: Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 55680,"Beef-and-Bacon Meatballs 2 cups dry red wine 1 cup ruby port 4 shallots, sliced 2 bay leaves 4 sprigs thyme 10 black peppercorns 2 slices bacon 4 cups low-sodium chicken broth 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 3 tablespoons heavy cream Kosher salt For the meatballs: 6 slices bacon, chopped 1/2 onion, roughly chopped 1 1/2 pounds ground beef sirloin 1/2 cup breadcrumbs 1/2 cup chopped fresh parsley 1 large egg, lightly beaten 3 cloves garlic, minced 2 tablespoons dijon mustard 1 tablespoon Worcestershire sauce Kosher salt and freshly ground pepper 2 tablespoons vegetable oil Chopped fresh chives, for topping Instructions: Make the sauce: Combine the red wine, port, shallots, bay leaves, thyme, peppercorns and bacon in a medium saucepan. Bring to a simmer over medium-high heat, reduce the heat to medium and cook until reduced by one-third, about 30 minutes. Add the chicken broth and continue cooking until reduced by half, about 40 more minutes (you should have about 2 cups liquid). Strain into a clean saucepan. Mix the butter and flour in a bowl to form a paste. Whisk the paste into the sauce and simmer over medium heat, whisking, until slightly thickened, about 10 minutes. Whisk in the heavy cream and season with salt. Set aside. Meanwhile, make the meatballs: Pulse the bacon and onion in a food processor until finely chopped. Transfer to a bowl and add the beef, breadcrumbs, parsley, egg, garlic, mustard, Worcestershire sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper; mix until just combined. Dampen your hands and form into about 48 meatballs, 1 inch each. Heat the vegetable oil in a large nonstick skillet over medium heat. Working in batches, add the meatballs to the skillet and cook, turning, until browned and cooked through, 5 to 7 minutes. Drain on a paper towel-lined plate. Wipe out the skillet, add the sauce and the meatballs, and cook over medium heat until the sauce is simmering and the meatballs are heated through, about 2 minutes. (Add 1 to 2 tablespoons water if the sauce is too thick.) Top with chives. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 55681,"Fall Fondue with Gouda 8 ounces Gouda, rind removed and shredded 4 ounces aged Gouda, rind removed and shredded 3/4 cup whole milk 1/2 teaspoon cornstarch 1 tablespoon unsalted butter 1 to 2 tablespoons apple brandy (recommended: Calvados) Bread cubes Boiled baby potatoes Diced apples Diced pears Instructions: Combine cheeses, milk and cornstarch in a bowl and refrigerate, for 2 hours. When ready to make the fondue: Set up a fondue pot, double boiler, or place a bowl over a saucepan of simmering water. Melt the butter in the pan or bowl. Then add the cheese mixture and heat gently, stirring until the cheese has melted and the mixture is thick enough to coat the back of spoon. Take care to regulate the heat to make sure the water doesn't boil, as overheating the cheese will cause it to curdle. Add the apple brandy just before serving. Keep warm and serve with the selection of dippers. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 55682,"Centipede Eggs 3 pounds white chocolate, melted 4.3 ounces egg whites
8.7 ounces sugar
10 ounces butter, at room temperature Splash amaretto liqueur, plus more if needed Chopped toasted almonds, for topping Instructions: Fill the molds with the chocolate and knock them carefully on a hard surface to release any air bubbles. Pour out the excess chocolate back into the bowl of melted chocolate. Scrape the flat portion of the mold to clean off the excess chocolate. Cool the shells to harden completely. Whip the egg whites to soft peaks. In a small saucepan set over medium heat, cook the sugar to the soft-ball stage, a candy thermometer will read 240 degrees F. Add the hot sugar to the egg whites. Once cool to the touch, add the butter in small chucks. Whip until combined and the mixture becomes soft and creamy. Add the liqueur, then taste and add more if needed. Fill the chocolate shells with the buttercream, then add almonds until the molds are almost completely filled. Top with more melted chocolate, and scrape the excess again, then cool to set up completely. Release the chocolates from their molds by gently tapping the mold, right-side up, until they all come out. Serve the chocolates at room temperature. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 55683,"My English Friend Maggie's Favorite Simple Supper: Poached Salmon with Dijon Dill Sauce, Cucumber and Dark Bread, New Potatoes with Mint 2 pounds red skinned small new potatoes Coarse salt 1 tablespoon butter 3 tablespoons chopped fresh mint, a handful of leaves, finely chopped 1 teaspoon sugar 7 (6-ounce) portions fresh Norwegian salmon fillets, individually packaged in fish department or market 2 cups dry white wine 2 to 3 cups water 1 bay leaf, fresh or dried Bouquet of fresh tarragon, dill and parsley sprigs, tied with kitchen string 1 bundle fresh watercress, washed and trimmed 1/2 English or seedless cucumber, thinly sliced 4 slices pumpernickel bread, quartered 2 cups sour cream 2 tablespoons prepared Dijon mustard 1/4 cup chopped herbs, a few sprigs each tarragon, dill and parsley Instructions: Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes. Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque. Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes. Combine sour cream with Dijon mustard and chopped herbs in a small bowl. Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal. To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55684,"Potatoes Au Gratin 1/3 cup unsalted butter, softened 1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices 1/2 cup grated Gruyere 1/2 cup freshly grated Parmesan 1 cup heavy cream 1 teaspoon salt 1/2 teaspoon ground black pepper 1/8 teaspoon paprika Instructions: Preheat the oven to 350 degrees F. Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter. Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes. In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 55685,"Baked Potatoes 4 Idaho russet baking potatoes Unsalted butter Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees. Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer. When the potatoes are done, cut them down the middle and squeeze both ends. Place a slice of butter in the middle of the potato, sprinkle with salt and pepper and serve hot. ","[Chardonnay, Riesling, Sauvignon Blanc]" 55686,"Bacon Shortcakes with Peanut Butter Whipped Cream 6 slices bacon 2 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 cup granulated sugar, plus more for sprinkling 1/4 teaspoon salt 4 tablespoons cold unsalted butter, diced 3/4 cup whole milk, plus more for brushing 1/2 teaspoon vanilla extract 2 tablespoons finely chopped roasted salted peanuts 1 cup cold heavy cream 1/4 cup confectioners' sugar 2 tablespoons creamy peanut butter 1/2 teaspoon vanilla extract 3/4 cup granulated sugar Pinch of cream of tartar or 1/2 teaspoon fresh lemon juice 1/2 cup heavy cream 2 tablespoons dark rum 4 bananas, thinly sliced Instructions: Make the shortcakes: Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels. Finely chop 2 slices of the bacon and roughly chop 4 slices; set aside. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pulse the flour, baking powder, granulated sugar and salt in a food processor to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the milk, vanilla and finely chopped bacon and pulse until the dough just comes together. Turn out onto a lightly floured surface and pat into a 5-by-7 1/2-inch rectangle. Cut out 6 rounds with a 2 1/2-inch biscuit cutter; arrange about 2 inches apart on the prepared baking sheet. Brush the tops lightly with milk and sprinkle with granulated sugar and the chopped peanuts. Bake until the shortcakes are puffed and golden brown, 15 to 18 minutes. Transfer to a rack to cool completely. Meanwhile, make the whipped cream: Beat the heavy cream, confectioners' sugar, peanut butter and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use. Make the caramel: Combine the granulated sugar, 3 tablespoons water and the cream of tartar in a medium saucepan. Cook over medium-high heat, swirling the pan occasionally but not stirring, until the mixture is light amber, about 7 minutes. Remove from the heat and carefully stir in the heavy cream and rum (the mixture will bubble). Return to medium heat and simmer until slightly thickened, about 1 minute; add the bananas and roughly chopped bacon. Split the shortcakes. Top with the banana mixture and peanut butter whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55687,"Spanish Slow Cooked Ham with Sherry Vinegar and Tomato: Salpicon de Jamon 2 pounds fresh ham 2 pounds smoked ham 2 carrots, thickly sliced 2 onions, quartered 3 tablespoons tomato paste 2 bay leaves 1 cup white wine 1 gallon water 10 Roma tomatoes, julienned 2 white onions, thinly sliced 4 garlic cloves, sliced 1 (10-ounce) can peeled whole tomatoes 1 cup sun dried tomatoes, julienne 1/4 cup Sherry vinegar Oil, for sauteing Salt and pepper Serving suggestion: cooked yellow rice. Instructions: Cut the fresh and smoked ham into large pieces about 3 inches by 3 inches and set aside. In a large stockpot, saute the carrots and onions. Add 3 tablespoons of tomato paste and carmelize the mixture. Add the pieces of fresh and smoked ham. Add enough water to cover (approximately 1 gallon). Add the bay leaves and white wine and then bring to a boil and cook until very tender, about 1 1/2 hours, adding more water as needed. Strain and reserve the liquid. Shred the meat and set aside. In a medium size skillet, saute the julienne tomato and onion. Add the garlic cloves. Crush the canned tomatoes by hand and add to the mixture. Add the sun-dried tomatoes. Add the Sherry vinegar and cook for 5 minutes. Add the shredded ham and slow cook for 15 minutes (add the reserved cooking liquid from the ham to keep stew moist at all times). Season with salt and pepper and serve with yellow rice. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 55688,"Pork Roast Stuffed with Apricots and Prunes 1 whole center-cut boneless pork loin (about 4 to 5 pounds) Kosher salt and freshly ground black pepper 1 (6-ounce) jar apricot chutney 1 (16-ounce) box dried apricots 2 (16-ounce) boxes dried prunes Instructions: Preheat oven to 350 degrees F.
Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 55689,"Apple Crumble 4 large Golden Delicious apples (about 3 pounds) 1/4 cup sugar 1 lemon, juiced 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1 cup walnuts or pecans, roughly chopped 1 cup all-purpose flour 1 1/4 cups rolled oats 1/2 cup packed dark brown sugar 1 teaspoon ground cinnamon Pinch fine salt 8 tablespoons (1 stick) cold butter, cut into small pieces Vanilla ice cream, for serving, optional Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside. In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed. Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking. Serve warm or at room temperature with vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 55690,"Grilled Rib Eye Steak with Romaine Marmalade and Watercress One 24-ounce bone-in rib eye chop, about 2 1/2 inches thick Extra virgin olive oil Large grain sea salt Cracked pepper French butter 4 bunches organic watercress, stems removed (about 2 cups leaves) 2 whole leaves romaine lettuce 1 small clove garlic 1/4 bunch fresh cilantro, trimmed 1/4 bunch fresh flat-leaf parsley, trimmed Fresh lemon juice Fine sea salt and freshly ground pepper 2 tablespoons extra-virgin olive oil Instructions: For the steak: Sprinkle the steak liberally with olive oil, salt and pepper; make sure the entire steak is covered. Wrap lightly and place in the refrigerator for 12 hours. Get the grill hot 1 hour before cooking (a charcoal or wood fire, preferably with hardwood); the embers must be burned down and glowing and there should be no flames at all. Remove the steak from the refrigerator and leave at room temperature for the same hour that the grill is getting ready. When ready to grill, place the steak on the center of the hot grill and rotate left and right to get proper grill marks. Do this for both sides, about 10 minutes. When this is done, move the steak to a cooler part of the grill and cook to rare, 25 to 30 minutes. You will have to test it with your fingers by pressing gently. When done, place the steak on a rack set inside a sheet pan so the steak does not sit in its own juices. Then place a knob of French butter on top and lightly tent it with tin foil to rest for at least 15 minutes before carving. For the romaine marmalade and watercress: In a blender or food processor, combine the watercress, romaine, garlic, cilantro, parsley, lemon juice, salt and pepper. Add the oil and puree until smooth. Set aside. Yield: 2 cups. To serve, slice each steak into 3 thick, equal-size portions. Spoon equal portions of the watercress-romaine puree onto each of 6 warm plates. Arrange the sliced steak on each plate. Strain the steak pan juices and pour them on top of the meat. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 55691,"Chipotle-Lime Baked Beans 2 strips bacon, chopped 1/2 onion, diced 2 cloves garlic, minced One 28-ounce can baked beans 1/3 cup ketchup 3 tablespoons honey 2 tablespoons lime juice 1 teaspoon to 1 tablespoon adobo sauce from canned chipotles, depending on how spicy you like it Kosher salt and freshly ground black pepper 1/2 cup french-fried onions Instructions: Preheat the oven to 350 degrees F. In a saute pan over medium heat, cook the bacon until crispy, about 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate. Add the onions and garlic to the pan with the bacon grease and cook until the onions are translucent, about 5 minutes. Remove from the heat. In a large bowl, combine the baked beans, onion-garlic mixture, bacon, ketchup, honey, lime juice, adobo sauce, salt and pepper. Mix thoroughly to combine. Transfer to a 2-quart baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until slightly thickened, about another 10 minutes. Remove from the oven and top with the fried onions. Serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 55692,"Blue-Cheese-Stuffed Fillets 8 ounces (2 sticks) unsalted butter, room temperature 2 teaspoons coarse grey sea salt 6 ounces Roquefort or Stilton cheese, cut into chunks 4 to 6 ounces beef fillets, good quality and at least 2-inches high Freshly ground black pepper 2 tablespoons extra-virgin olive oil Instructions: In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks. Preheat oven to 400 degrees F. Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side. Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55693,"Veal Stock 6 pounds veal \knuckle\ bones 1/2 pound veal or beef scraps, preferably lean 2 tablespoons canola oil 2 onions, 1 peeled and sliced, 1 cut in 1/2 with the skin-on 2 medium carrots, washed, peeled and chopped 2 stalks celery, washed and chopped 4 sprigs fresh thyme, 2 bay leaves and 12 black peppercorns tied in cheesecloth Instructions: A stock is something I make first thing when I have a day of cooking. Preheat the oven to 450 degrees F. Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil. Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours. Heat a large skillet and add 1 tablespoon of the oil. When it begins to smoke lightly, add the 2 skin-on onion halves, cut side down. We want them to turn black. Combine the remaining sliced onion, carrots and celery. When the flesh part of the onion halves turn black, remove them from the pan. Add the remaining 1 tablespoon of oil and stir in the vegetables. Season with salt and cook, stirring from time to time, until the vegetables soften, about 5 to 8 minutes. When the bones are roasted and browned, drain off any excess grease and add to a large pot. Cover with cold water, (warm water makes a cloudy stock) and bring to a boil over high heat. Lower the heat and use a ladle to skim any foam or impurities from the top. Add the vegetables, the cheesecloth containing the thyme, bay leaves and black peppercorns and the black onion halves (which will add flavor and enrich the color). Stir in a pinch of salt, then reduce the heat to a simmer and cook for 6 to 8 hours. Shut the off the heat and allow the stock to rest. Taste it! If it tastes watery or has an undeveloped flavor, cook it longer! I have made stock that has taken 12 to 16 hours to come to fruition. Strain the stock and return it to the pot. Gently simmer the stock over low to medium heat to reduce and intensify the flavors. Use a ladle to skim any impurities as the stock reduces. Cool and use immediately or freeze for later use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55694,"Pasta e Fagioli al Tenore: Tenor's Pasta and Beans 1 pound sweet Italian sausage 1/4 pound bacon or pancetta, chopped 1 pound ground beef 2 onions, chopped fine 2 stalks celery, diced 2 cloves garlic, chopped very fine 4 cups chicken or turkey stock, homemade if available One 8-ounce can tomato sauce Two 19-ounce cans cannellini beans, well drained, divided One 15-ounce can red kidney beans, well drained One 14-ounce can tomatoes, seeded and chopped, liquid drained 1/2 teaspoon white pepper 1 teaspoon dried ground thyme 1 teaspoon dried rosemary 2 teaspoons dried basil 1 1/2 cups (12 ounces) ditalini or other tubular pasta 1 cup cooked orzo 1 carrot, shredded Parmigiano, as a garnish Chopped basil, as a garnish Instructions: Place a large, heavy soup pot, over medium heat. Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes. Remove sausages to a plate and let cool. Once cooled chop into pieces and then use a food processor to finely ground the sausage pieces. Brown the bacon/pancetta in the same pot as used for the sausage links, using a little olive oil if necessary. When the bacon/pancetta is browned, not crisped, add back to the pot the chopped sausage and ground beef, and cook until both have browned, about 15 minutes. Next add the onions, celery, and garlic; cook 5 minutes, stirring constantly. Add the stock and skim (recommend use of a gravy separator) to remove excess fat. Continue to cook at a simmer for about 10 to 15 minutes. In a food processor, blend tomato sauce with 1 cup cannellini beans until smooth. Pour the mixture into the pot then add the remaining cannellini beans, kidney beans, tomatoes and herbs. After 5 minutes, add the pasta and simmer for 20 minutes. Add the orzo and carrots and simmer for an additional 10 minutes. Add more water or stock if necessary to produce a thick stew like consistency. Serve with grated Parmigiano and chopped basil. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 55695,"Ginger-Spiced Buttered Rum Cocktail 3/4 cup dark brown sugar 1 stick (8 tablespoons) unsalted butter
3 tablespoons maple syrup
1 teaspoon ground ginger
1/8 teaspoon ground allspice
2 cups boiling water
6 ounces dark rum, such as Myers's 4 slices fresh ginger
Instructions: In a medium bowl, use a wooden spoon to combine the sugar, butter, maple syrup, ground ginger and allspice. Mix until well combined. Transfer the mixture to a pitcher. Add the boiling water and rum. Divide the fresh ginger among 4 mugs or coffee cups and portion the cocktail. Serve hot. ","[Rum, Brandy, Port, Sherry]" 55696,"Oxtail Stew 2 cups flour Salt and pepper 6 pounds oxtail, cut into chunks 1/4 cup olive oil 4 cloves garlic sliced then mashed in salt to puree consistency 1 red onion chopped 1 cup red wine 3 cups crushed tomatoes with juice Water, to cover 3 bay leaves 2 pounds carrots peeled and chopped into large chunks 6 pounds potatoes peeled and chopped into large chunks Instructions: In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate. To the pot, add the garlic and red onion and sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours. Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 55697,"Parmesan Crumb Coated Brussels Sprouts 1 1/2 pounds Brussels sprouts, trimmed, halved through the stem end 3 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 1/2 teaspoon coarse salt 1 cup grated Parmesan cheese 1/2 cup panko breadcrumbs 2 tablespoons unsalted butter, cut into bits Instructions: Preheat the oven to 400 degrees F. Cook the Brussels sprouts in a large pot of boiling salted water until softened but not falling apart, about 5 minutes. (Timing will vary depending upon the size of the Brussels sprouts.) Drain well.
Place the oil and garlic in a 9- by 13-inch baking pan and roast until fragrant, about 5 minutes. Add the Brussels sprouts and salt and toss to coat. Toss together the Parmesan, and breadcrumbs in a small bowl and scatter the mixture over the Brussels sprouts. Dot with the butter.
Bake until the crumbs are golden brown and the Brussels sprouts are tender and piping hot, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 55698,"Bagels with Smoked Salmon and Whitefish Salad 1 1/2 pounds smoked whitefish, skinned and boned 1/2 cup minced red onion 1/2 cup minced celery 1 cup good mayonnaise 1 1/2 tablespoons freshly squeezed lemon juice 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 6 bagels, sliced in thirds horizontally 1 pound thinly sliced smoked salmon 16 ounces cream cheese, softened Sliced tomatoes and thinly sliced red onions Instructions: With your hands, flake the whitefish, being careful to discard all the skin and bones. In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning. Toast the bagel slices in a toaster. Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55699,"Brown Sugar Glazed Apricots with Sweet Risotto Pudding 2 cups milk 1/3 cup sugar 1/2 vanilla bean 1-inch piece of fresh ginger 1/2 orange zested chopped fine 1/4 cup arborio rice 1 whole egg 3 egg yolks 1/4 cup creme fraiche, whipped 1 tablespoon unsalted butter 8 apricots Pinch of cinnamon 4 tablespoons brown sugar 2 tablespoons soft butter 1/4 cup brandy Instructions: Combine milk, sugar, vanilla, ginger, orange zest, and rice in pot. Over medium heat, bring to a boil, stirring occasionally. Reduce heat to simmer and cook until most of the milk is absorbed, about 20 to 35 minutes, continuing to stir occasionally. Whisk together egg and yolks and slowly temper into simmering rice mixture. Take off heat and stir butter. Remove vanilla bean and ginger and pour onto lined sheet pan. Cover with plastic or parchment and refrigerate to cool. When cool, fold in whipped creme fraiche. Meanwhile, split apricots in half and pit. Lay face side up on sheet pan. Sprinkle each half with brown sugar and cinnamon. Dot with butter and drizzle with brandy. Place in broiler or under salamander until butter and sugar melt and bubble and apricots soften, about 3 to 5 minutes. To serve, spoon rice pudding into center of bowl, place 4 apricots halves on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55700,"Peanut Butter Snowmen 2 (16-ounce) bags white chocolate chips 2 tablespoons shortening 1 (16-ounce) package peanut butter sandwich cookies (recommended: Nabisco Nutter Butters) Chocolate sprinkles Colored sprinkles Candy buttons (dot candy on paper) Red nonpareils Large sugared gum drop jellies Red string licorice ((recommended: Twizzlers Pull-n-Peel) Instructions: Place white chocolate chips and shortening in a medium microwave-safe bowl. Microwave on high for 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave on high for additional 30 second intervals until mixture is smooth. If you prefer, place in double boiler over low heat, stirring until completely melted and smooth.
Meanwhile, pierce 1 end of each cookie with a toothpick. Use the toothpick to dip entire cookie into the white chocolate mixture. Let excess drip back into bowl and lay cookie on wire rack. Before the white chocolate has a chance to cool, decorate the cookie with various candies into a playful snowman.
Place chocolate sprinkles as eyebrows, blue or green dots for eyes, an orange sprinkle placed vertically for the nose and several red nonpareils for a mouth. Cut a gumdrop in half, slice a sliver from each half lengthwise to form a crescent shaped brim to the hat. Top off the hat with a gumdrop half and reserve the other half for another snowman. You may have to flatten the gumdrop a bit to fit the snowman.
After the snowman has completely dried, tie a red string licorice around the neck as a scarf. Using a rolling pin to flatten the licorice will make it easier for the scarf to stay tied and look natural. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 55701,"Chinese Jerk Spice Duck Breast with Cauliflower Puree 1/2 cup sugar 1/2 cup rice vinegar
1 cup Myers's Dark Rum
2 cups dried cranberries
2 pints (4 cups) heavy cream 2 pounds yellow cauliflower, cut into florets Kosher salt and freshly ground black pepper
Vegetable oil, for frying 1 pound thinly shaved Brussels sprouts
Kosher salt and freshly ground black pepper 3 tablespoons Chinese five-spice powder 2 tablespoons cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 tablespoons brown sugar
2 tablespoons dried thyme
Kosher salt and freshly ground black pepper
8 duck breasts
Instructions: For the cranberry compote: Whisk together the sugar, rice vinegar and rum in a bowl, then pour into a saucepan. Add the cranberries and bring to a simmer over medium heat. Cook until reduced and syrupy and the cranberries are plump, 10 minutes. Cool to room temperature. For the cauliflower puree: Bring the cream to a boil in a medium saucepan. Add the cauliflower and bring to a medium simmer. Cook until the cream is reduced by a third and the cauliflower is fork tender, 7 to 10 minutes. Transfer the cauliflower and half of the reduced cream to a food processor and process until smooth. Add salt and pepper to taste. If you want a thinner puree, add more cream. For the fried Brussels sprouts: Heat the vegetable oil in a deep fryer. Add the Brussels sprouts and fry until light golden brown, 1 to 2 minutes. Drain well and toss with salt and pepper to taste. For the duck breasts: Prepare a grill for medium-high heat. Whisk together the five-spice powder, cayenne, garlic powder, onion powder, paprika, brown sugar, thyme and 2 tablespoons each salt and pepper. Liberally coat the duck breasts on both sides with the spice mixture. Grill skin-side down until crispy and the fat is rendered, 3 to 5 minutes. Flip the breasts and continue cooking to an internal temperature of 140 to 150 degrees F, about another 3 minutes. Let rest for 5 to 7 minutes before slicing into 1/2-inch medallions. To serve: Arrange some slices of duck breast atop a smear of cauliflower puree. Top with compote and scatter fried Brussels sprouts around the plate. ","[Syrah, Pinot Noir, Tempranillo, Garnacha]

" 55702,"Blanched Asparagus 1/2 pound asparagus Salt Water Instructions: Place asparagus in a medium pot filled with boiling salted water for 40 seconds. Remove asparagus and serve with sea bass. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 55703,"Chocolate Pavlova with Sorbet 1/2 cup egg whites, at room temperature (from about 4 eggs) 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1 cup granulated sugar 1 1/2 teaspoons cornstarch 1/2 teaspoon pure vanilla extract 1 tablespoon raspberry vinegar or red wine vinegar 1/4 cup cocoa powder, sifted 1 pint orange or raspberry sorbet 2 kiwis, peeled and thinly sliced or 1 cup of another ripe fruit, such as sliced peaches or nectarines 10 strawberries, hulled (green parts trimmed off) and thinly sliced or other berries, such as raspberries or blackberries Instructions: Preheat the oven to 350 degrees F. In a mixer fitted with a whisk attachment, whip the egg whites, cream of tartar, and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vanilla, and vinegar and continue whipping until stiff, smooth, and glossy, about 5 minutes more. Add the sifted cocoa powder and mix 10 to 20 more seconds. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees F and bake until the meringue has puffed up and cracked on the top, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue. Before you are ready to serve, place the meringue on a serving platter and scoop the sorbet over the top of the meringue. Then put it back into the freezer until ready to serve. When ready to serve, arrange the fruit decoratively. To serve, slice into wedges with a serrated knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55704,"Whole-Grain Chocolate-Cherry Bread Twists 2 tablespoons whole-grain bulgur 2 tablespoons quinoa 1 tablespoon flaxseed 3/4 cup warm water (100 to 110 degrees F) 1 teaspoon agave syrup or honey 1 teaspoon active dry yeast 1 1/2 cups white whole-wheat flour (6 ounces), plus more for kneading Kosher salt 1 tablespoon extra-virgin olive oil 1 tablespoon toasted sunflower seeds 1/4 cup finely chopped dried cherries 3 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter, melted 2 teaspoons sugar 1/4 teaspoon ground cinnamon Instructions: Bring 2 cups of water to boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Place the grains in a fine-mesh strainer and run under cold water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseed in a spice grinder, just to break them open. Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, about 3-5 minutes. (If this doesn't happen, discard and try again with new yeast.) Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil to the flour and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, crushed flaxseeds, sunflower seeds, cherries and chocolate. Form into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until doubled in size, about 2 hours. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough out of the bowl and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the tough. Flour your hands periodically to prevent sticking. Roll the dough out into a 10-inch square; cut the square in half and then cut each half into 6 crosswise strips about 5 inches long. Brush the strips all over with 1 tablespoon of the butter. Combine the sugar and cinnamon in a small bowl and sprinkle half over the butter. Take the ends of one strip and twist in opposite directions until fully twisted. Transfer to the prepared baking sheet. Repeat with the remaining strips, spaced about 1 inch apart. Cover loosely with plastic wrap or a dish towel and let rest in a warm place until puffed slightly, about 30 minutes.
Uncover the strips and bake until the bottoms are golden brown, 20 to 25 minutes. Remove them from the oven; brush with the remaining 1 tablespoon of butter and sprinkle with the remaining cinnamon-sugar. Serve warm or at room temperature. Store in an airtight container for up to 1 day. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 55705,"Pork Chops with Baked Apples 2 medium parsnips, peeled and cut into 1/2-inch pieces 1 medium turnip, peeled and cut into 1/2-inch pieces 1 red onion, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh rosemary Kosher salt and freshly ground pepper 2 small cooking apples (such as Gala), halved and seeded 1/4 cup apricot preserves 1 teaspoon Worcestershire sauce 1 teaspoon chopped fresh sage 4 bone-in pork loin chops (1/2 inch thick; about 1 1/2 pounds total) 1 tablespoon unsalted butter Instructions: Preheat the oven to 450 degrees F. Toss the parsnips, turnip and onion with the olive oil, rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Arrange the apples on top, cut-side up; brush with 2 tablespoons apricot preserves and season with pepper. Roast until the vegetables and apples soften, 20 minutes. Switch the oven to broil; broil until the vegetables are golden brown, 5 minutes. Meanwhile, mix the remaining 2 tablespoons preserves, 1/2 cup water, the Worcestershire sauce and sage in a large bowl; season with pepper. Pierce the pork all over with a fork; add to the bowl. Marinate 10 minutes. Remove the pork chops from the marinade (reserve the marinade); arrange on a wire rack set on a baking sheet and season with salt and pepper. Broil until cooked through, 4 to 5 minutes. Transfer the marinade to a saucepan and boil over medium-high heat until thickened, 3 minutes. Whisk in the butter. Drizzle over the pork; serve with the vegetables and apples. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 55706,"Quinoa With Shiitakes and Snow Peas 1 cup quinoa, rinsed 1 tablespoon toasted sesame oil 2 cloves garlic, thinly sliced 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced (about 2 cups) 4 ounces snow peas, thinly sliced on an angle Kosher salt and freshly ground black pepper 1 tablespoon low-sodium soy sauce 1 scallion, white and green, sliced Instructions: Place the quinoa and 2 cups water in a small saucepan. Bring to a boil over high heat. Stir once, cover and reduce the heat to low. Continue to cook until the water is absorbed and the quinoa is tender, about 20 minutes. Remove from the heat and let stand 5 minutes, uncover and fluff with a fork. Meanwhile, heat 1 teaspoon of the sesame oil in a medium nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms and continue to cook, stirring, until the mushrooms are tender, about 5 minutes. Add the snow peas, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until bright green but still crisp-tender, about 3 minutes. Remove from the heat. Combine the cooked quinoa, mushroom mixture, soy sauce, scallions and remaining 2 teaspoons sesame oil in a medium bowl. Toss gently to combine. Season with additional salt and pepper. Serve warm or at room temperature.
Calories: 210 Fat: 6 grams Saturated Fat: 1 gram Protein: 8 grams Carbohydrates: 32 grams Sugar: 2 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 260 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 55707,"Thai Coconut Chicken Soup 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded 2 carrots, cut in large chunks 3 celery stalks, cut in large chunks 2 large white onions, quartered 1 head of garlic, halved 1 turnip, halved 1/4 bunch fresh thyme leaves 2 bay leaves 1 teaspoon whole black peppercorns 3 kaffir lime leaves, fresh or dried, hand torn 2 small Thai chiles, halved lengthwise 2 cloves garlic, crushed One 3-inch piece fresh ginger, peeled and cut into 4 chunks 1 stalk lemongrass (white part only), cracked open with the flat side of a knife 1 1/2 cups shredded cooked chicken One 13-ounce can unsweetened coconut milk One 8-ounce can straw mushrooms, rinsed 2 tablespoons Thai fish sauce (nam pla) 1 1/2 teaspoons sugar Juice of 4 limes Kosher salt and freshly ground black pepper 1/4 cup chopped fresh cilantro leaves, for garnish Instructions: For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes. Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 55708,"Corn Pudding 2 cups corn scraped from cob, milk removed 2 eggs, beaten 1/2 cup finely chopped onion or 1 tablespoon chopped chives 1 teaspoon sugar 1 teaspoon salt 2 cups milk or cream 1 tablespoon butter 6 saltine crackers, crumbled Herb or herb mix, to taste, recipe follows 1 tablespoon dried parsley 1 tablespoon dried basil 1 tablespoon dried marjoram 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon dried summer savory 1/2 tablespoon dried tarragon 1/2 tablespoon dried sage Instructions: Preheat oven to 350 degrees F. Mix all ingredients together. Pour into greased 1 1/2-quart baking dish and bake for 1 hour. Mix the herbs together and store in an air-tight jar. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 55709,"Salt Cod, Onions and Potatoes: Bacalhau A Gomes De Sa 1 1/2 pounds salt cod 1/2 cup plus 1 teaspoon olive oil 2 cups thinly sliced yellow onions 1 tablespoon chopped garlic Salt Freshly ground black pepper 2 pounds waxy potatoes, sliced 1/4-inch thick and cooked until tender 4 hard-boiled eggs 8 black olives 1 tablespoon finely chopped fresh parsley leaves Instructions: Soak the cod in cold water to cover for 24 to 36 hours, changing the water occasionally, drain. Flake the cod into small pieces, removing any bones. Set aside. In a large saute pan, over medium heat, add 1/4 cup of the oil. When the oil is hot, add the onions and the garlic. Season with salt and pepper. Saute until lightly golden, about 6 minutes. Preheat the oven to 350 degrees F. Grease a medium ovenproof casserole dish with 1 teaspoon of olive oil. Season the potatoes with salt and pepper. Spread half of the potatoes over the bottom of the prepared dish. Sprinkle half of the salt cod over the potatoes. Place half of the onion mixture over the salt cod. Top the onion mixture with more salt cod. Place another layer of potatoes over the top of the cod. Drizzle the entire pan with the remaining 1/4 cup of oil. Place in the oven and bake for 30 to 40 minutes, or until golden. Place on a serving platter. Garnish with the sliced eggs, olives, and parsley. ","[Riesling, Vinho Verde, Albari?o, Grner Veltliner]" 55710,"Spicy Rock Shrimp with Preserved Vegetables and Toasted Couscous 1 cup bonito flakes 8 cups water 1/2 pound shiitake mushrooms, julienned 1 daikon, peeled and cut into small rounds 1/4 cup rice wine vinegar 1/4 cup sake 1/4 cup mirin 1/4 cup soy sauce 1/2 teaspoon dashi powder 2 tablespoons sugar 1 bag Israeli couscous 1 bunch scallions, julienned on the bias 1 cup fava beans, blanched 1/2 pound rock shrimp 1 jalapeno, small dice 2 ounces fresh ginger, peeled and small dice 1 small shallot, diced 1/2 teaspoon minced garlic Dash cayenne pepper Dash sambal olek 2 tablespoons hijiki Instructions: BONITO BROTH: Add bonito flakes to the water in a pot and bring to a boil. Take off the flame and let steep for 15 minutes. Strain and reserve. PRESERVED VEGETABLES: To a pot, add shiitakes, daikon, rice wine vinegar, sake, mirin, soy sauce, dashi and sugar and enough water to cover the vegetables. Bring to a boil and let simmer on a low flame until most of the liquid has evaporated. Remove from the flame and allow to cool. COUSCOUS: Follow the cooking instructions on the package. To add more flavor, you can boil with vegetable stock. SPICY ROCK SHRIMP: In a hot saute pan, add a little oil, ginger, shallots, garlic and saute quickly, just to brown the garlic. Add rock shrimp, cayenne, sambal and saute for about 1 minute until the rock shrimp is cooked. PLATING Bring bonito broth back to a boil, add preserved vegetables, cooked couscous and cooked rock shrimp. Garnish plate with scallions, fava beans and hijiki. Wine Recommendation: Chateau D'Orschwihr, Gewurztraminer, ","[Gewrztraminer, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 55711,"Red Beans and Rice - Habichuela 1 tablespoon olive oil 1 strip bacon, sliced 1/2 cup chopped onion 2 cloves garlic, minced 1/2 cup chopped green bell pepper 1/2 cup chopped acorn squash 1 tablespoon tomato paste 1 large chicken bouillon cube, crumbled 1/2 cup water One 15-ounce can red beans, drained White Rice, recipe follows 1/4 cup chopped fresh cilantro leaves, for garnish 2 cups water 1 tablespoon olive oil 1 teaspoon kosher salt 1 cup medium-grain rice Instructions: In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over White Rice, garnished with cilantro. In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 55712,"2-Ingredient Grilled Pizza Dough 2 cups self-rising flour, plus more for dusting (see Cook's Note) 1 1/4 cups plain Greek yogurt Extra-virgin olive oil, for brushing Pizza sauce, shredded mozzarella and toppings of your choice Instructions: Preheat a grill to medium heat. (If your grill has a thermometer, it should reach about 450 degrees F.) Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Work the dough in the bowl with your hands into a cohesive ball, adding 1 to 2 tablespoons of water if it is too crumbly to come together. Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, 7 to 8 minutes, dusting with a little more flour as necessary. Divide the dough in half. Roll each ball on a piece of parchment into a 10- to 11-inch round. Brush the tops of the rounds with olive oil. Slide your hand under each parchment sheet, then invert the dough round onto the grill, peeling away (but not discarding) the parchment. Cover grill and cook until the crust is browned and well marked on the bottom, about 2 minutes. Flip each round back onto the parchment piece, grilled-side up.
Top crusts with sauce, mozzarella and desired toppings, leaving a half-inch border around the edge. Slide the pizzas off the parchment and back onto the grill. Cover and grill until the underside is browned and well-marked and the cheese is bubbly, 4 to 5 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 55713,"Yellow Rice and Carrots 1/4 cup olive oil 1/4 teaspoon turmeric 1/2 teaspoon ground cumin 2 carrots, peeled and finely diced 1 cup long grain converted rice 2 cups chicken broth Salt and freshly ground black pepper Instructions: Heat the olive oil. Add the spices, carrots and rice and saute for a couple of minutes, stirring continuously until the rice is translucent. Add the broth, cover and simmer over low heat for 15 minutes or until the rice is tender and has absorbed all of the water. Season to taste with salt and pepper and keep off heat, covered, until the tuna is completed. ","[Viognier, Vermentino, Gruner Veltliner]" 55714,"Mudslide Casserole Shots 1 ounce powdered plain gelatin (four 0.25-ounce packages) 1 cup heavy cream
1 cup Irish cream liqueur
1 cup coffee liqueur
1/2 cup vodka
24 chocolate sandwich cookies, separated and cream filling scraped off Whipped cream, for garnish
Chocolate syrup, for garnish
Instructions: Line the bottom of a 9-by-13-inch baking dish with plastic wrap. In a medium bowl, combine the gelatin and 1 cup of cool water and whisk until blended. Set aside to bloom, 3 to 5 minutes. Put the heavy cream in a small pot over medium-high heat and bring to a simmer. Remove from the heat and whisk in the bloomed gelatin. Stir in the Irish cream liqueur, coffee liqueur and vodka. Pour the mixture into the prepared baking dish. Refrigerate until firm, about 2 hours. Remove the firm mudslide mixture from the baking dish and cut into forty-eight 1-inch cubes. Place each mudslide cube on top of a cookie half. Top with a small dollop of whipped cream and a drizzle of chocolate syrup. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 55715,"Pierogi with Sausage and Peppers Kosher salt 1 pound potato-and-onion pierogi (about 12 pieces) 1 tablespoon extra-virgin olive oil 3 sweet or hot Italian sausages (about 12 ounces), casings removed and crumbled 1 8-ounce package baby bell peppers, halved or quartered lengthwise 1/2 onion, thinly sliced 3 cloves garlic, smashed 1/4 teaspoon red pepper flakes (optional) 1 tablespoon unsalted butter 1/2 cup torn fresh basil Instructions: Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve 3/4 cup cooking water, then drain. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Reduce the heat to medium. Add the bell peppers, onion, garlic and red pepper flakes and cook, stirring, until the vegetables are tender, 7 to 9 minutes. Season with salt. Add the pierogi to the skillet and toss. Add the butter and 1/4 cup of the reserved cooking water; cook over medium heat, stirring gently, until the butter melts, adding more cooking water as needed to loosen. Stir in the basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 55716,"Garden Vegetable Quiche 1 frozen pie crust (9-inch), thawed PAM? Original No-Stick Cooking Spray 2/3 cup chopped onion 2/3 cup thinly sliced zucchini 1/2 cup finely chopped green or red bell pepper 1 cup diced leftover baked potato 1 cup Egg Beaters? Original 1 cup fat free milk 1/4 teaspoon dried oregano 1/4 teaspoon dried basil Freshly ground black pepper, optional Instructions: Preheat oven to 450 degrees F. Lightly prick side of pie crust with fork. Bake 5 minutes or until lightly browned; set aside. Reduce oven to 350 degrees F.
Spray medium skillet with cooking spray; heat over medium heat. Add onion, zucchini and bell pepper; cook and stir 5 to 8 minutes, or until crisp-tender. Drain; pat dry with paper towel. Add potato to vegetables; spoon vegetable mixture into crust. Combine Egg Beaters, milk, oregano and basil. Season with black pepper, if desired. Pour over vegetable mixture. Cover edge of crust with aluminum foil to prevent overbrowning. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 6 slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55717,"Veggie Pesto Lasagna 2 tablespoons olive oil 1/2 yellow onion, finely chopped 2 cloves garlic, finely chopped 1 yellow squash, diced 1 zucchini, diced Kosher salt and freshly ground pepper Pinch of red pepper flakes 1 (28-ounce) can crushed tomatoes 1 (15-ounce) can tomato sauce Pinch of sugar, optional 1 (15-ounce) container part-skim ricotta cheese 1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry 7 ounces store-bought pesto 1 box no-boil lasagna noodles 2 cups shredded part-skim mozzarella cheese 1/4 cup grated Parmesan Fresh basil, for garnish Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary. In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper. Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 55718,"Oven-Roasted Fruit 6 peaches, pitted and cut into quarters or eighths 6 plums or Italian prune plums, pitted and quartered or halved 1/2 cup sugar 2 cups fresh raspberries 2 tablespoons orange juice Instructions: Preheat the oven to 450 degrees F. Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender. Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices. Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 55719,"Bacon and Sage Potato Pancakes 4 slices bacon, diced 4 Idaho potatoes, peeled and quartered 1 red onion, quartered 3 garlic cloves 6 sage leaves, finely chopped 2 eggs 4 tablespoons all-purpose flour Salt and freshly ground black pepper Vegetable oil, for frying Instructions: Special Equipment: Food Processor In a large cast iron skillet over medium heat, cook bacon until crispy. Remove to a paper towel-lined plate. Discard bacon fat in the pan. In a food processor fitted with the grater attachment, push potato, onion and garlic through the grater. Remove mixture to a towel and squeeze out excess liquid. Place potato mixture in a large bowl and mix in sage, eggs, flour, cooked bacon and salt and pepper, to taste. Fill the skillet with 1/4-inch of vegetable oil and heat until it ripples. Once the oil is preheated, form potato cakes, measuring roughly 3 inches in diameter, and add to the pan. Continue forming patties, working in batches. Cook pancakes until crispy and nicely browned, pressing down on the pancakes periodically to flatten, about 2 minutes per side. Remove to a paper towel lined plate. Keep cooked pancakes warm in a preheated 275 degree F oven while remaining pancakes cook. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55720,"Black Cherry Ice Cream with Chocolate Sauce 2 pints black cherry ice cream Splash Chambord or kirsch (any cherry liqueur) 1/2 cup chocolate sauce Prepared whipped cream, canister from dairy aisle Instructions: For each dessert, place 2 scoops of black cherry ice cream in cocktail glasses or dessert dishes. Add splash of Chambord. Drizzle chocolate sauce on top and garnish with a rosette of whipped cream. ","[Chardonnay, Pinotage, Merlot, Malbec]" 55721,"Tomato Salad 4 heirloom tomatoes (you may substitute vine ripened tomatoes) 2 tablespoons of sherry vinegar or red wine vinegar 1/2 cup extra-virgin olive oil 1/2-ounce chopped herbs (parsley, basil and chives) Salt and fresh ground pepper Instructions: Cut the tomatoes into bite-size slivers or chunks and simply add all of the ingredients to the tomatoes. It is best to let marinate for at least 30 minutes but not more than 2 hours. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 55722,"Healthy Chocolate Frosting One 15-ounce can pumpkin puree 1 cup semisweet chocolate chips
Instructions: Bring the pumpkin puree to a simmer in a small saucepot over medium heat. Stir constantly until heated through, about 6 minutes. Place the chocolate chips into a medium bowl. Pour the pumpkin puree over the chips. Stir with a rubber spatula until the chips are melted and the frosting is smooth. Cool completely before using. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 55723,"Simple Perfect Enchiladas 2 tablespoons canola oil 2 tablespoons all-purpose flour One 28-ounce can enchilada or Mexican red sauce 2 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon black pepper 1 pound ground beef 1 medium onion, finely chopped 1/2 teaspoon salt Canola oil, for frying 10 to 14 corn tortillas Two 4-ounce cans diced green chilies 1 cup chopped green onions 1/2 cup chopped black olives 3 cups grated sharp Cheddar cheese Cilantro, for garnish Instructions: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients. While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside. In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried. Preheat the oven to 350 degrees F. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 55724,"Fruity Marshmallow Cereal Bowl 1 stick unsalted butter 5 cups marshmallows
1 box (about 10 cups) rice cereal, such as Rice Krispies
1 1/2 cups assorted colorful dried fruit, such as cherries, blueberries, pineapple and apricot, diced
1 cup heavy cream 3 tablespoons maraschino cherry juice
Nonstick cooking spray 6 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
12 ounces (about 14 slices) thinly sliced bacon
One 11-ounce bag wrapped caramel candies, such as Kraft, unwrapped 1/2 cup heavy cream
1 teaspoon sea salt
Vanilla ice cream Sprinkles Chopped nuts Crumbled cookies Instructions: For the cereal bowls: Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from the heat and add the cereal and dried fruit. Stir until well coated. Line six 2- to 3-cup cereal bowls with plastic wrap. Divide the cereal treat mixture among the bowls (about 1 1/2 cups per bowl) and press down to mold it to the inside of the bowl with a spatula or sprayed hands. Place the bowls into the fridge to chill for about an hour while you make the rest of your toppings. For the maraschino cherry whipped topping: Add the heavy cream and maraschino cherry juice to a large bowl and whip to soft peaks with a hand mixer, about 3 minutes. For the candied cinnamon bacon: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and lightly spray with cooking spray. Add 3 tablespoons of the brown sugar, 1/2 teaspoon of the cinnamon and a pinch of black pepper to a large resealable bag. Gently toss to mix. Add half of the bacon to the bag. Seal the bag, leaving an air pocket in the bag. Toss the bag until all the bacon is covered. Remove to one of the prepared baking sheets, leaving some space in between each slice. Repeat with the remaining 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, pinch of black pepper and bacon. Bake until the sugar is melted and the bacon is slightly crispy, rotating the pans halfway through, 17 minutes to 22 minutes. Remove from the oven and let cool. When the bacon cools completely, it will harden a bit. This makes it easier to cut into small pieces. For the cheater caramel sauce: Add the caramel candies and heavy cream to a small saucepan over low heat and stir until they melt together and is the consistency of a thick, pourable sauce. Remove from the heat and stir in the sea salt. To serve: Remove the cereal bowls from the fridge and carefully unmold them, peeling off the plastic wrap. Scoop out vanilla ice cream into each bowl. Have everyone build their own sundaes with the caramel sauce, cherry whipped cream, candied bacon, sprinkles, nuts, and crumbled cookies! ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 55725,"Chicken Pie 1/2 teaspoon pepper 1/2 cup (1 stick) butter, melted 3 cups cooked, shredded chicken 2 cups chicken broth One 10-ounce can cream of chicken soup 1 cup self-rising flour 1 cup buttermilk, well shaken Instructions: Preheat the oven to 425 degrees F. Put the chicken in a 2-quart casserole dish. Combine the broth and soup in a medium saucepan and bring the mixture to a boil. Pour the broth mixture over the chicken. In a separate medium bowl, mix the flour with the pepper. Stir in the melted butter and the buttermilk. Pour this mixture over the casserole and smooth the top; do not stir. Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 55726,"Blue Cheese Ranch Wedge Dressing: 1 cup creme fraiche 1/4 cup buttermilk
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley leaves, chopped
2 tablespoons sliced fresh chives
1 teaspoon fresh thyme leaves, chopped
1 clove garlic, chopped
1/2 lemon, juiced (about 1 tablespoon)
1/4 teaspoon onion powder
1/3 cup crumbled blue cheese Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper Wedge: 3/4 cup pecans 1 head iceberg lettuce, quartered and core removed 1 cup halved grape tomatoes Instructions: For the dressing: Combine the creme fraiche, buttermilk, basil, parsley, chives, thyme, garlic, lemon juice and onion powder with a whisk in a medium bowl. Fold in the blue cheese, season with salt and pepper and refrigerate until ready to serve. For the wedge: Preheat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and then chop. Divide the lettuce wedges among 4 plates. Top each with 1/4 cup of the dressing, the tomatoes and toasted pecans. Serve the remaining dressing on the side. Eat right away! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55727,"Chorizo-Bean Patties 1 3-ounce piece dried chorizo, thinly sliced 3/4 cup panko breadcrumbs 1/3 cup sliced almonds 2 cloves garlic, thinly sliced 2 15-ounce cans cannellini beans, drained and rinsed 1 large egg 1/4 cup fresh parsley 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 red bell pepper 1 tablespoon red wine vinegar, plus more for drizzling 4 cups baby arugula Instructions: Cook the chorizo in a large nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a food processor with a slotted spoon. Add 1/4 cup panko, the almonds and 1 clove garlic to the drippings in the skillet. Cook, stirring, until the panko and almonds are toasted, about 3 minutes; remove to a bowl. Reserve the skillet. Add the beans, egg, remaining 1/2 cup panko, the parsley, 1 tablespoon olive oil, remaining 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper to the food processor. Process until chunky. Shape into eight 1-inch-thick patties (about 1/3 cup each) on a baking sheet. Freeze until firm, about 10 minutes. Meanwhile, make the romesco sauce: Char the bell pepper over a gas burner on medium heat, 6 to 8 minutes. (Alternatively, broil the pepper until charred.) Discard the stem, seeds and blackened skin. Rinse out the food processor and puree the bell pepper with the almond mixture, 2 tablespoons olive oil, the vinegar and 1/4 teaspoon salt until mostly smooth, thinning with up to 1/3 cup water. Season with salt and pepper. Heat the remaining 2 tablespoons olive oil in the reserved skillet over medium-high heat. Add the chorizo patties and cook, turning once, until browned, 4 to 5 minutes. Divide the romesco sauce among plates and top with the patties. Drizzle olive oil and vinegar on the arugula and season with salt. Serve with the patties. ","[Grenache, Tempranillo, Barbera, Vermentino]" 55728,"Seasonal Fruit and Melon Kabobs with Fiery cl Sauce 2 honeydew melons 2 cantaloupes 8 ripe pears, peaches, or apples 18 (6-inch) long bamboo skewers, soaked in water for 20 to 30 minutes 2 cups sugar 2 cups water 1/2 cup lime juice 2 fresh jalapeno peppers, seeds and veins removed and roughly chopped 4 tablespoons red chili powder Instructions: Dice the fruit into 1 1/2-inch cubes. Place the fruit on the skewers, alternating fruits for flavor and visual appeal. Place into a non-metallic shallow pan. Cook the sugar and water together in a saucepan over low heat until the sugar dissolves (about 5 minutes). Allow the syrup to cool. In a blender, add the sugar syrup, lime juice, jalapeno peppers, and red chili powder. Blend thoroughly, roughly 1 minute. Pour marinade over fruit kebabs and marinate for at least 1 hour turning kebabs occasionally. Preheat the grill to low heat and grill the kabobs on both sides until you see brown grill marks and the fruit is warm, roughly 5 to 7 minutes. Remove the fruit kabobs from the grill and brush with the remaining cl sauce for a real fiery fruit kabob finish! ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 55729,"Pork Tenderloin with Bacon-Onion Jam 2 tablespoons olive oil 1 large red onion, diced
8 ounces thick-cut bacon, cut into large chunks or thick lardons
2 sprigs fresh thyme
1/3 cup brown sugar
1/4 cup strong brewed coffee
1 tablespoon apple cider vinegar
1 pork tenderloin 1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Instructions: For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin. Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar. For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper. Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.) Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 55730,"Stage Manager's Beer Bread 3 cups self-rising flour 2 tablespoons sugar 1 12-ounce bottle beer 1/2 stick butter, melted Instructions: Preheat oven to 375 degrees. Oil a 9 by 5 by 3-inch loaf pan. In a bowl combine flour and sugar. Add beer and stir until a dough is formed. Turn out dough on a lightly floured work surface and knead until dough is smooth and elastic. Form into a loaf and fit it into the prepared pan. Brush top with melted butter. Bake for 55 minutes, or until cooked through. ","[IPA, Brown Ale, Stout, Hefeweizen]" 55731,"Ricotta Bruschetta with Sweet and Spicy Tomatoes Two 10-ounce containers cherry tomatoes 4 cloves garlic, smashed and peeled
2 sprigs fresh basil, torn
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 cup honey 1 1/2 teaspoons Calabrian cl paste
1/4 teaspoon kosher salt
1 cup ricotta, at room temperature 1/4 teaspoon kosher salt
1/4 cup olive oil 4 to 6 thick slices ciabatta
6 fresh basil leaves, chopped
Instructions: For the tomatoes: Preheat the oven to 400 degrees F. Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly. For the spicy honey: Meanwhile, combine the honey, Calabrian cl, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely. For the bruschetta: Heat a grill pan over medium-high heat. Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 55732,"Paprika Spice Turkey Breast with Hummus and Paprika Yogurt Sauce 1 tablespoon fennel seeds 1 tablespoon coriander seeds 3 tablespoons ground paprika 1 1/2 tablespoons garlic powder 1 (2-pound) boneless turkey breast, skin removed Kosher salt 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained 2 tablespoons yogurt Juice of 1 lemon 1 clove garlic 1/2 cup plus 1 tablespoon extra-virgin olive oil 1 red bell pepper, seeded and diced Pinch sugar Kosher salt 1/2 cup chopped fresh flat-leaf parsley Pinch ground paprika 1 cup plain yogurt 2 teaspoons ground smoked paprika 1 clove garlic, minced 1 teaspoon honey Juice of 1/2 lemon Kosher salt 4 Greek pitas, lightly toasted 2 vine tomatoes, chopped
1/2 sweet onion, sliced 1/4-inch thick, soaked in cold water for 5 minutes, and drained
Instructions: For the spice mix: Place the fennel and coriander seeds in a mortar, and using the pestle, grind the seeds until fine, and then transfer the contents to a bowl. Mix in the paprika and garlic powder to the bowl. Set aside. For the turkey: Preheat the oven to 425 degrees F. Set the turkey breast on a sheet pan and press the spice mix into the sides of the meat. Season the turkey breast with salt, to taste. Place the turkey in the preheated oven, and roast until the turkey is cooked through, approximately 40 to 45 minutes. Allow the meat to rest for 15 minutes before carving. Thinly slice the turkey breast and transfer to a warmed serving platter. For the hummus: Meanwhile, while the turkey is cooking, make the hummus. Add the chickpeas, yogurt, lemon juice, and garlic cloves to a blender, and puree until smooth. As the ingredients are processing in the blender, gradually add 1/2 cup olive oil in a thin stream into the blender. Transfer the dip from the blender to a serving bowl. In a separate small bowl, stir the red pepper and sugar together, and season with salt, to taste. Add the chopped parsley to the bowl, and mix to combine. Sprinkle the paprika over the hummus, and top with the red bell pepper and parsley topping. Drizzle the remaining 1 tablespoon olive oil over the dip, and set it aside. For the sauce: Mix the yogurt, paprika, garlic, honey and lemon juice in a bowl until incorporated. Season the yogurt sauce with salt, to taste. For the assembly: Arrange the toasted pita on a plate and spoon some of the yogurt sauce in the center of the pita. Layer with slices of the turkey, and top with the chopped tomatoes, and onions. Wrap and enjoy. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 55733,"Tomato-Basil Sauce 3 tablespoons extra-virgin olive oil 2 garlic cloves, minced One 16-ounce can crushed tomatoes Pinch sugar Kosher salt and freshly ground black pepper 4 fresh basil leaves, chopped Spaghetti, optional Instructions: Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and the remaining olive oil. Toss with spaghetti, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 55734,"Tricolor Melon Salad with Yogurt Honey Dressing 1 1/2 cups plain yogurt, drained overnight in a sieve 1/4 cup honey 1 tablespoon passionfruit liqueur (optional) 2 tablespoons finely chopped fresh mint 1/2 small ripe honeydew melon, halved and seeded 1/2 small ripe crenshaw or cantaloupe melon, halved and seeded 1/4 small watermelon (about 1 pound), seeds removed Sprigs of fresh mint, for garnish Instructions: In a small bowl, whisk together the yogurt, honey, liqueur, if using, and the mint. Set aside. Scoop out the melon flesh and cut it into 1inch cubes. Combine them in a bowl or on a platter and toss together very gently until the colors are evenly distributed. Drizzle the dressing back and forth across the melon in a thin stream. Garnish with sprigs of mint and serve. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 55735,"Sweet Apple Fontina Panini Cooking oil spray 4 apples, cored and sliced very thin 1/4 cup plus 2 tablespoons honey 1/4 tablespoon ground cardamom Pinch of salt 2 cups Limoncello 1/2 cup sugar 12 sprigs fresh rosemary 1 lemon, zested, for garnish 8 slices broiche bread, sliced to desired thickness 4 slices fontina 5 eggs, beaten and reserved in shallow baking dish Turbinado sugar, for garnish Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl, mix the apples, 2 tablespoons honey, cardamom and salt.
Layer the apple mixture in slightly overlapped rows on the prepared baking sheet. Bake for 30 minutes.
In medium saucepot, combine the Limoncello, sugar, 1/2 cup water, the remaining1/4 cup honey and rosemary. Bring to a boil over medium-high heat and stir until the sugar is dissolved. Remove from the heat and allow let steep for at least 10 minutes. Strain, reserving rosemary, and set aside.
Brush the insides of each brioche slice with Limoncello syrup. Then layer the fontina and a quarter of the apple mixture. Close the sandwiches and place in the beaten eggs. Soak both sides of each sandwich. Place the sandwiches on a wire rack set over a baking sheet to drain off excess egg.
Heat a greased griddle or a panini press. Cook the sandwiches until evenly browned on each side. Slice in half and serve with the remaining Limoncello syrup on the side. Garnish with a sprinkle of Turbinado sugar, lemon zest and reserved rosemary sprigs. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55736,"Coconut-Oatmeal Cookie Pies 3 cups old-fashioned rolled oats 1 cup sweetened shredded coconut 1 1/2 cups all-purpose flour 1 tablespoon malted milk powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 2 sticks unsalted butter, at room temperature 3/4 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 1/2 teaspoon pure vanilla extract 1/2 teaspoon coconut extract White coarse sugar, for decorating 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup marshmallow cream 3/4 cup confectioners' sugar 1/4 cup malted milk powder 1/4 teaspoon pure vanilla extract Instructions: Make the cookies: Pulse the oats and coconut in a food processor until evenly chopped; transfer to a large bowl. Whisk in the flour, malted milk powder, baking soda, cinnamon and salt. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until smooth. Mix in the vanilla and coconut extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined. Line a baking sheet with parchment paper. Roll the dough into 1-inch balls (there should be about 36) and arrange on the prepared baking sheet. Gently press into 1/2-inch-thick rounds. Refrigerate 30 minutes. Preheat the oven to 350 degrees F. Line 2 more baking sheets with parchment. Arrange 8 dough rounds 2 inches apart on each pan and sprinkle with coarse sugar. Keep the remaining rounds refrigerated. Bake, switching the pans halfway through, until the cookies are just golden brown around the edges but still soft in the middle, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely. Repeat with the remaining cookies. Meanwhile, make the filling: Beat the butter and marshmallow cream in a large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Beat in the confectioners' sugar, malted milk powder and vanilla until fluffy, about 3 minutes. Spread 1 heaping tablespoon of filling on the flat side of half the cookies, then sandwich together with the remaining cookies. Let sit at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55737,"Tofu and Vegetable Noodle Bowl Kosher salt 1 8-ounce package thin Chinese noodles 1 12-ounce package broccoli slaw 2 teaspoons toasted sesame oil 1 14-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes 1/4 cup vegetable oil 6 scallions, cut into 1-inch pieces 1 tablespoon minced peeled ginger 2 5-ounce packages sliced shiitake mushrooms 2 cups low-sodium mushroom or vegetable broth 2 tablespoons soy sauce Freshly ground pepper 2 teaspoons cornstarch Instructions: Bring a large pot of salted water to a boil. Add the noodles and broccoli slaw; cook, stirring, until the noodles are al dente and the slaw is tender, about 3 minutes. Drain and rinse under cold water, then transfer to a large bowl. Add the sesame oil, season with salt and toss. Meanwhile, spread out the tofu on a kitchen towel; lay another towel on top and press to remove as much water as possible. Heat 2 tablespoons vegetable oil in a Dutch oven or large deep skillet over high heat. Add the tofu and cook, turning, until golden, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; season with salt. Heat the remaining 2 tablespoons vegetable oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shiitakes; stir-fry3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3 to 4 minutes. Whisk 3 tablespoons water and the cornstarch in a bowl; add to the pot and cook, stirring, until thickened. Add the noodles and toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55738,"Singaporean Slaw Salad with Salted Apricot Dressing 1 Pickled Red Onion, recipe follows 1 1/2 cups Salted Apricot Dressing, recipe follows 2 green onions, both white and green parts, julienned Vegetable oil, for deep frying 1/2 taro root, peeled and julienned 2 ounces rice vermicelli, broken into 3-inch pieces 1 large English cucumber, julienned 1 large carrot, julienned 1 small jicama, peeled and julienned 2 large roma tomatoes, peeled, seeded and thinly sliced 4 teaspoons toasted sesame seeds 6 teaspoons crushed roasted peanuts 4 teaspoons edible flower petals 4 teaspoons fennel seedlings 4 teaspoons purple basil seedlings 4 teaspoons daikon sprouts 4 teaspoons fried shallots 1 cup rice wine vinegar 1 cup water 1/2 teaspoon salt 1/4 teaspoon black peppercorns 1/4 teaspoon fennel seeds 1 bay leaf 1 sprig fresh thyme 1 medium red onion, julienned 1 cup salted apricot (ume) paste* 1/2 cup rice wine vinegar 1 teaspoon mirin 1 teaspoon Dashi* 1 1/2 tablespoons Onion Oil* 3 tablespoons sugar 1/2 tablespoon fresh ginger, peeled and coarsely chopped 1/4 teaspoon salt Instructions: In a medium bowl, soak green onions in ice water to keep crisp. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 400 degrees F. Add half of the julienned taro root to the oil. Fry about 2 minutes, or until crisp and light gold in color. Remove taro slices from oil, drain on paper towels, and lightly salt. Repeat with remaining taro root. Bring oil back up to 400 degrees F. Add half the vermicelli to the oil and fry until the noodles start to curl, about 2 or 3 seconds.. Remove the vermicelli from the oil, drain on paper towel and lightly salt. Fry the remaining vermicelli. Remove the julienned green onion from the ice water and drain on paper towels. Divide the vermicelli equally among 4 serving plates. Divide and arrange the julienned green onions, cucumber, carrot, jicama, and diced tomatoes evenly over vermicelli. Top salads with the pickled onions and the fried taro root. Sprinkle 1 teaspoon toasted sesame seeds and 1 1/2 teaspoons crushed peanuts over each salad. In a small bowl, combine the edible flower petals, fennel seedlings, daikon sprouts, and fried shallots. Divide the flower-sprout-shallot mixture evenly among salad plates. Serve the salads with the Salted Apricot Dressing alongside. In a small saucepan add the rice wine vinegar and water and over medium heat, bring the mixture to a boil. Add the salt, black peppercorns, fennel seeds, bay leaf, and thyme to the saucepan and boil another 5 minutes. In a medium nonreactive bowl, combine the julienned red onion and the hot vinegar mixture. Toss gently to coat and let sit for at least 1 hour. In a blender, add the salted apricot paste, rice wine vinegar, mirin, Dashi, Onion Oil, sugar, ginger, and the salt. Blend until smooth, about 30 seconds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55739,"Strawberry Orange Daiquiri 1 orange 1/4 cup sugar 1/4 cup water 1 pint fresh strawberries 4 ounces rum, optional Instructions: Using a vegetable peeler or zester, remove the zest of the orange, taking care to leave the pith behind.
In a small saucepan over medium heat whisk together the sugar with 1/4 cup water and the orange zest. Bring to a simmer and remove from heat. Cool to room temperature.
Reserve 4 strawberries for garnish and remove the hulls and roughly chop the remainder. Add the strawberries with the juice of the orange to a blender and fill with ice. Add the cooled orange simple syrup and blend until smooth. Add the rum, if desired, and blend. Pour into glasses and garnish with reserved strawberries. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 55740,"Roasted Chickens Two Ways 2 chicken roasters, about 3 pounds each Salt and freshly ground pepper 1 tablespoon Chinese five-spice powder About 6 cloves garlic, peeled and smashed 1 navel orange, quartered About 15 sage leaves 1 lemon, quartered Instructions: Preheat oven to 375 degrees F. Season roasters with salt and pepper inside the chicken's cavity and on their skin. Place on a baking sheet lined with foil. Create a divider between the 2 chickens with a thick piece of aluminum foil. Rub 1 of the chickens all over with the five-spice powder and stuff with 3 garlic cloves and 2 orange quarters. Squeeze the other 2 orange quarters over the chicken and place 1 underneath a leg and 1 underneath a wing. Stuff the other chicken with sage leaves, the remaining 3 garlic cloves, and 2 lemon quarters. Squeeze the other 2 lemon quarters over the chicken and place 1 underneath a leg and 1 underneath a wing. Roast for 1 1/2 hours until skin is crispy and juices run clear and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 55741,"Goose Crackling Skin and fat from goose 2 cups water Instructions: Cut fat and skin into 1-inch wide strips and a few inches long. Place the fat in a hot pan and sprinkle with salt. Add the water and skim the foam that rises to the top. Boil until the water is completely evaporated. Strain the goose fat and reheat the pan to a medium high heat. Stir fry the fat strips for about 10 minutes, until golden brown. Remove and strain on paper towels. ","[Chardonnay, Riesling, Gewrztraminer]" 55742,"Green Salad with Brown Butter Walnut Vinaigrette 1 cup walnut halves or pieces 2 tablespoons butter
5 tablespoons olive oil
2 cloves garlic, smashed
1 sprig fresh rosemary
1/4 teaspoon salt, plus more for the salad
Freshly ground black pepper
10 cups mixed garden greens
1 tablespoon lemon juice
1 tablespoon aged balsamic vinegar
2 ounces crumbled aged blue cheese, such as Roelli Red Rock
Instructions: Heat a small skillet over medium-low heat and add the walnuts, butter, 2 tablespoons of the olive oil, the garlic, rosemary, salt and pepper. Cook very gently, stirring often, until the walnuts turn golden brown and the garlic has cooked, about 10 minutes. Add the remaining 3 tablespoons olive oil to the skillet to slow the cooking, and set aside. When ready to serve, toss the greens with a little salt and pepper. Add the lemon juice and vinegar to the walnut mixture and spoon the nuts over the salad, adding as much of the dressing as needed to lightly coat the leaves. Add the blue cheese, and toss again.
","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 55743,"Pancetta and Herb Brussels Sprouts 3 tablespoons extra-virgin olive oil 1/4 cup diced pancetta 1 pound peeled Brussels sprouts, quartered 1 tablespoon freshly chopped thyme leaves Salt and coarsely ground black pepper Instructions: Preheat the oven to 350 degrees F. In a large saute pan over medium-high heat, add the oil. Add pancetta and cook until slightly crisp, about 3 to 4 minutes. Stir in the Brussels sprouts and toss with the oil and pancetta to coat evenly. Add the thyme and season with salt and pepper, to taste. Bake in the oven until nicely caramelized, about 3 to 4 minutes. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55744,"Stuffed Squash 4 small acorn squash, 1 to 1 1/4 pounds each 2 tablespoons unsalted butter, cut into 4 pieces 1/2 pound ground pork 1 tablespoon olive oil 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped carrot 1/2 cup white wine 1 1/2 cups cooked rice 1 (10-ounce) package frozen spinach, completely thawed, drained and chopped 1/2 cup toasted pine nuts 1 1/2 teaspoons dried oregano Generous pinch kosher salt Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Cut 1-inch off the top of each acorn squash and scoop out the seeds. If necessary in order for the squash to sit upright, cut off a small portion of the bottom. Put 1 of the 4 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with parchment paper. Set aside. In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine. Return the pork to the pan along with the cooked rice, spinach, pine nuts, oregano and salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with its lid and bake for 1 hour or until the squash is tender. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55745,"Baked Gnocchi with Chicken 1 tablespoon extra-virgin olive oil 8 ounces white mushrooms, sliced (about 4 cups) Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1 cup low-sodium chicken broth 1/4 teaspoon freshly grated nutmeg 1/2 rotisserie chicken, skin removed, meat shredded (about 2 cups) 1 17.5-ounce package potato gnocchi 1 1/2 cups loosely packed baby spinach 1/4 cup grated parmesan cheese (about 1 ounce) Instructions: Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet. Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg. Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 55746,"Carl John's Fried Bologna Sandwich 1 tablespoon butter 4 thick slices bologna
8 slices Cheddar 8 slices sourdough bread, toasted
Mayonnaise
Mustard
4 lettuce leaves 1 tomato, sliced
Instructions: In a cast-iron skillet set over medium-high heat, melt the butter and then add the bologna. Fry until the bologna turns dark golden brown and then flip and fry the other side, about 2 minutes per side. Top each slice of bologna with 2 slices of cheese and let melt. Assemble the sandwiches by spreading mayonnaise on 4 slices of the bread and mustard on the remaining 4 slices. Place a slice of cheese-covered fried bologna on a slice of bread topped with mayonnaise, then layer on a piece lettuce and tomato. Top with a slice of bread topped with mustard. Repeat with the remaining slices of fried bologna. Slice each sandwich in half and serve. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 55747,"Sauteed Mustard Greens with Pancetta 2 tablespoons olive oil 3 ounces pancetta, diced 1 clove garlic, peeled, smashed and minced 1/2 large shallot, thinly sliced 3 large bunches mustard greens, stemmed and sliced at an angle into 1-inch pieces
Kosher salt and freshly cracked black pepper
Zest and juice of 1/2 lemon Instructions: Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and saute until crisp. Transfer to a paper towel-lined plate. Add the remaining 1 tablespoon oil to the skillet along with the garlic and shallots and cook, stirring occasionally, until softened and golden brown. Fill the skillet with the mustard greens (as many as will fit), sprinkle generously with salt and pepper and continue cooking until wilted, just a couple of minutes. As the greens cook, add the remaining greens, lemon zest and juice to the skillet, cooking until the greens are completely wilted. Remove from the heat, transfer to a warm serving platter and top with the crispy pancetta. Serve right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 55748,"Instant Pot Mini Frittatas 2 slices bacon, cut into 1/4-inch pieces 1 cup 1/4-inch-thick sliced button mushrooms (halved if mushrooms are very large) 1/2 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper 1/3 cup lightly packed chopped baby spinach 1/4 cup grated sharp Cheddar
5 large eggs 1/3 cup heavy cream Pinch freshly grated nutmeg Instructions: Add the bacon to the Instant Pot? and turn the pot on the high saute setting (See Cook's Note). Cook the bacon, stirring occasionally, until golden brown and crisp, 10 to 12 minutes. Remove from the pot and set aside on a paper towel. Add the mushrooms to the pot along with the thyme leaves and a pinch of salt. Cook, stirring occasionally, until the mushrooms have reduced to half their size and are golden brown, 6 to 8 minutes. Remove the mushrooms from the pot and divide the mushrooms among the cups of a silicone egg bites mold. Divide the spinach among the cups, along with the bacon and cheese.
Gently whisk the eggs together with the cream, nutmeg and 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well combined (gently to avoid creating foam). Pour the custard over the fillings in each of the cups.
Wipe out excess bacon grease in the bottom of the pot. Add 1 cup water to the bottom of the pot. Place the egg cups on the rack and cover tightly with the silicone lid or foil. Lower into the pot using the rack handles and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 6 minutes.
After the pressure cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Be careful of any remaining steam and unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini frittatas out of the pan. The frittatas can be eaten right away or stored in the trays in the refrigerator or freezer; reheat in the microwave for 30 seconds to 1 minute. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 55749,"Sweet Pea and Scallop Risotto 2 cups fresh peas, cooked (if using frozen, rinse under cool water to thaw) 8 cups chicken stock, heated 5 tablespoons extra-virgin olive oil, plus more for drizzling 1 stalk celery, finely chopped 1/4 cup finely chopped shallots 2 cups Arborio rice 1 cup dry white wine Kosher salt and freshly ground black pepper 3 tablespoons butter, room temperature 1/2 cup grated Parmesan 1 pound diver scallops Instructions: Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops. Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops. Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with the Spring Green Salad, Parmesan, and olive oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55750,"Mai Tai 1 cup demerara sugar 1 ounce fresh lime juice (from about 1 lime, halved crosswise), reserve one half of the spent rind for garnish 1 ounce gold rum 1 ounce light rum 3/4 ounce orange cura?ao 1/2 ounce orgeat syrup Fresh mint sprig, for garnish Instructions: Combine the demerara sugar with 1/2 cup water in a small saucepan and cook over medium-low heat until the sugar is fully dissolved, about 5 minutes. Transfer the demerara syrup to a small bowl and set aside to cool completely, about 15 minutes (see Cook\u2019s Note). Combine the lime juice, gold and light rums, orange cura?ao, orgeat syrup, 1/4 ounce demerara syrup and 1 cup ice in a cocktail shaker and shake vigorously until chilled, about 10 seconds. Pour the cocktail into an old fashioned or rocks glass. Stick the stem of the mint sprig into the center of the cut side of the spent lime half (it should look like a palm tree on a floating island). Place the garnish in the drink lime-side down.
","[Rum, Tequila, Cacha?a, Gin]" 55751,"Irish Boxty Pancakes 8 ounces (225 grams) freshly cooked potatoes 8 ounces (225 grams) peeled raw potatoes 8 ounces (225 grams/ generous 1 1/2 cups) white flour 1/4 American teaspoon baking powder (1/2 Irish teaspoon bread soda), sifted *see note 8 to 12 fluid ounces (225 to 300 millileters/1 to 1 1/2 cups) buttermilk Pinch salt (optional) Butter, for frying Instructions: Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda. Mix well, and add enough buttermilk to make a stiff batter. Heat a frying pan, grease with butter and cook large or small pancakes in the usual way. Eat them straight from the pan with butter, crispy rashers or pure Irish honey. Note: 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. *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 55752,"7-Layer Dessert Dip 1/2 cup caramel sauce 1/2 cup finely crumbled brownies 1/2 cup strawberry jam 3/4 cup banana pudding 1/4 cup chocolate syrup 1 cup sweetened whipped cream Sprinkles, for garnish Suggested dippers: pretzels rods, waffle cookies, ice cream cones Maraschino cherry, for garnish Instructions: In a 1-quart glass bowl with straight sides, layer ingredients in this order starting from the bottom: caramel sauce, brownies, strawberry jam, banana pudding, chocolate syrup, whipped cream, sprinkles and a maraschino cherry on top. Serve with dippers. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 55753,"Tehachapi Moon Pies One 8-ounce package cream cheese, softened 1 cup marshmallow cream 1 teaspoon vanilla extract Zest of 1 orange 12 small store-bought soft chocolate cookies 1/4 cup chocolate sprinkles Instructions: In a medium bowl, beat together the cream cheese, marshmallow cream, vanilla and orange zest with a hand mixer until smooth and fluffy. Using a 2 1/2 to 3-inch biscuit cutter or round cookie cutter, cut out the outside edge of each cookie to form clean smooth edges. You can use various size cutters to make different size cookies if desired. Spoon 2 to 3 tablespoons of the filling on to the bottom of 6 cookies. Top with the remaining cookies and lightly press down so that the filling is pushed to the edge of the cookie. Place the sprinkles into a saucer and roll the sides of each moon pie into the sprinkles. Place on a serving dish. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 55754,"Hefeweizen Orange Cupcakes 1 cup sugar 1/2 cup all-purpose flour 1 teaspoon kosher salt One 11.2-ounce bottle hefeweizen beer 3 sticks (1 1/2 cups) unsalted butter, at room temperature 1/4 teaspoon vanilla extract Twenty-four small 1/8-inch-thick orange wedges 2 cups all-purpose flour (see Cook's Note) 2 teaspoons baking powder 3/4 teaspoon kosher salt 1/2 teaspoon ground cloves 1 cup plus 2 tablespoons sugar 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 teaspoon vanilla extract Finely grated zest of 1 orange 2 large eggs 3/4 cup hefeweizen Instructions: For the frosting: Whisk the sugar, flour and salt together in a medium saucepan, then stir in the hefeweizen. Place the pan over medium heat and bring to a boil, stirring constantly. Continue boiling, stirring constantly, for 3 minutes (this cooks out the raw flour taste). Remove the pan from the heat and scrape the frosting base into a shallow bowl. Press a sheet of plastic wrap directly on the surface and refrigerate until chilled and thick, at least 2 hours. For the cake: Meanwhile, preheat the oven to 350 degrees F. Line the cups of two 12-cup muffin pans with cupcake liners. Whisk the flour, baking powder, salt and cloves in a bowl until evenly combined. Combine the sugar, butter, vanilla and orange zest in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, until smooth. Alternately, add the flour mixture and the hefeweizen, beginning and ending with the flour mixture, until the batter is smooth. Divide the batter among the muffin cups (about scant 1/4 cup per muffin cup) then bake until a cake tester inserted in the center of the cupcakes comes out clean, about 25 minutes.
Let the cupcakes cool in the pan for 10 minutes, then transfer the cupcakes to a wire rack and let cool completely. Remove the frosting base from the refrigerator and let stand for 10 minutes to come to room temperature. Beat the butter for the frosting on medium speed until lightened and creamy, about 3 minutes. Mash the frosting base with the back of a spoon until it is spreadable, then add a third of the frosting base to the butter and beat until evenly incorporated. Add half of the remaining frosting base, beat until smooth, then add the remaining frosting base and the vanilla and beat until the frosting is fluffy and light, about 2 minutes. Frost the cupcakes with a spoon or transfer the frosting to a pastry bag fitted with a 1/2-inch-wide fluted tip and pipe mounds onto the top of each cupcake. Garnish each cupcake with an orange wedge before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55755,"Buttermilk Hoe Cakes 2/3 cup warm water (about 105 degrees F, no higher than 110) 1 teaspoon active dry yeast 1/2 teaspoon sugar 1 cup finely ground yellow cornmeal 1 cup all-purpose flour 1/2 teaspoon salt 2 tablespoons, firmly packed brown sugar 1/3 cup buttermilk 2 eggs 1/2 cup canola oil, divided 4 tablespoons butter, divided 1/2 teaspoon large flake sea salt Hot Molasses Butter, recipe follows 1 stick salted butter, room temperature 1/8 teaspoon cayenne pepper 1 tablespoon unsulphured, dark molasses Instructions: In a glass measuring cup, add the warm water, stir in the yeast and the 1/2 teaspoon of sugar and let bloom until foamy, about 10 to 15 minutes. Combine the cornmeal, flour, salt and brown sugar in a large bowl. Pour the yeast mixture into dry ingredients. Combine the buttermilk and eggs in the same measuring cup used for the yeast, and add it to the yeast and flour mixture. Mix well with a whisk. Set aside for 10 minutes. In a large nonstick skillet over high heat, add 1/3 of the oil and a tablespoon of the butter and heat until hot. Ladle 2 ounces of batter per cake into the pan, cook for 2 to 3 minutes, flip, and cook for 2 minutes more. Remove the cake to a towel lined plate, then sprinkle lightly with sea salt. Repeat with the remaining batter, adding additional oil and butter per batch. Arrange the hoe cakes on a serving platter and serve immediately with Hot Molasses Butter. In a small bowl, beat the butter with a hand mixer until light and creamy. Add the salt, cayenne, and molasses and mix well. Guy's Tip: If you have time, turn the butter mixture out onto a piece of plastic wrap and form it into a cylinder. Wrap tightly and refrigerate until firm, about 1 hour. Slice into 1/4-inch rounds and serve with Hoe Cakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55756,"Basbousa, \Just a Kiss\ Cake 2 cups farina or semolina flour 1/2 cup shredded coconut 1 1/2 teaspoon baking powder 1 cup sugar 1 stick (1/2 cup) melted unsalted butter 1 cup Greek yogurt 1/2 cup slivered almonds (optional) Simple Syrup: 1 cup water Juice of 1 lime or lemon 1 teaspoon vanilla extract 2 cups farina or semolina flour 1/2 cup shredded coconut 1 1/2 teaspoon baking powder 1 cup sugar 1 stick (1/2 cup) melted unsalted butter 1 cup Greek yogurt 1/2 cup slivered almonds (optional) Simple Syrup: 1 cup water Juice of 1 lime or lemon 1 teaspoon vanilla extract 2 cups farina or semolina flour 1/2 cup shredded coconut 1 1/2 teaspoon baking powder 1 cup sugar 1 stick (1/2 cup) melted unsalted butter 1 cup Greek yogurt 1/2 cup slivered almonds (optional) Simple Syrup: 1 cup water Juice of 1 lime or lemon 1 teaspoon vanilla extract 2 cups farina or semolina flour 1/2 cup shredded coconut 1 1/2 teaspoon baking powder 1 cup sugar 1 stick (1/2 cup) melted unsalted butter 1 cup Greek yogurt 1/2 cup slivered almonds (optional) Simple Syrup: 1 cup water Juice of 1 lime or lemon 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F.
Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
Bake for 35 to 40 minutes or until golden brown.
Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic) Preheat the oven to 350 degrees F.
Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
Bake for 35 to 40 minutes or until golden brown.
Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic) Preheat the oven to 350 degrees F.
Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
Bake for 35 to 40 minutes or until golden brown.
Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic) Preheat the oven to 350 degrees F.
Combine the flour, coconut and baking powder in a bowl with a fork. Next add the sugar followed by the butter. Add the yogurt and mix with the fork until fully incorporated. The batter should still have a somewhat sandy texture.
Pour the batter into a greased cake pan. If desired, sprinkle with the slivered almonds.
Bake for 35 to 40 minutes or until golden brown.
Five minutes before the cake is done, prepare the simple syrup. Combine the water and sugar in a sauce pan over the stop top on medium-low heat. As soon as all the sugar dissolves, add the lime juice and turn off the heat. Once the sauce pan has been removed from the heat, add the vanilla. As soon as you take the cake out of the oven, pour the syrup over its surface. It's important that both the cake and syrup are piping hot in order for the cake to fully absorb the syrup. This ensures a divinely dense and sticky cake.
Serve with berries and creme fraiche. Bel hana well sheffah! (Bon appetite in Arabic) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55757,"Easy Coffee Pudding 2 tablespoons cornstarch 2 tablespoons sugar 1 teaspoon ground cinnamon Pinch salt 2 cups whole milk 1 tablespoon instant espresso powder 1 teaspoon vanilla extract Instructions: Whisk the cornstarch, sugar, cinnamon and salt in a 2-quart heavy saucepan. Gradually whisk in the milk. Boil the mixture over medium-high heat, whisking constantly, about 2 minutes. The mixture will be thick when done. Remove the saucepan from the heat. Whisk in the espresso and vanilla until smooth. Transfer the mixture to a bowl and cover with plastic wrap. Chill the bowl in the fridge until cold, at least 2 hours. Serve the pudding chilled. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 55758,"Hamburger Soup 2 1/2 pounds ground chuck 3 cloves garlic, minced
2 stalks celery, diced
1 large onion, diced
3 cups beef stock or broth, plus more if needed
One 14.5-ounce can whole tomatoes
3 tablespoons tomato paste
2 teaspoons dried parsley flakes
1/2 teaspoon ground oregano
1/2 teaspoon kosher salt, or more to taste 1/2 teaspoon freshly ground black pepper, or more to taste
1/4 teaspoon cayenne pepper, or more to taste 5 red potatoes, cut into chunks
4 carrots, peeled and sliced on the diagonal
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced Crusty bread, for serving Instructions: In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.) Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more \soupy,\ add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed. Serve with crusty bread! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 55759,"Chicken Cacciatorre 1 skinless (3 1/2-pound) chicken, cut into small pieces Olive oil, as needed Kosher salt and freshly ground black pepper 4 bell peppers, 2 green and 2 red, cored, seeded and sliced 3 onions, sliced 3 to 4 cloves garlic, sliced 2 (28-ounce) cans crushed tomatoes Water, as needed Instructions: Preheat the oven to 350 degrees F. Arrange the chicken in a 9 by 13-inch baking pan. Coat the chicken with a little oil and season with salt and pepper. Bake the chicken until lightly browned, about 20 to 30 minutes. Remove the pan from the oven and drain off some of the fat. Add the peppers, onion, garlic, and tomatoes (you may not need all of the tomatoes--adjust to taste), and mix to combine. Continue baking the chicken until well browned and tender. I usually turn the chicken during the baking time. Add more water if sauce is too thick. Skim top if necessary, but since you've skinned and drained the chicken already, you shouldn't have to skim much. ","[Barolo, Chianti, Rioja, Syrah]" 55760,"Indian-Spiced Chicken 1 1/2 pounds boneless skinless chicken breasts 1 cup whole milk plain yogurt 3 large cloves garlic, pressed 1-inch piece ginger, grated 8 cardamom pods, cracked with the back of a chef's knife 1 tablespoon curry powder 1/2 teaspoon dried red chili flakes 2 teaspoons ground coriander 1 tablespoon sweet paprika 2 tablespoons honey 1 teaspoon salt 20 grinds black pepper 3 tablespoons vegetable oil 1 medium onion, cut into medium dice 3 tablespoons tomato paste 2 cups half-and-half Basmati rice, for serving Instructions: Cut the chicken breasts roughly into 2 by 2-inch pieces. Mix together the yogurt, garlic, ginger, cardamom, curry powder, chili flakes, coriander, paprika, honey, salt, and pepper until thoroughly combined. Add chicken pieces to yogurt mixture, cover, and refrigerate at least 1 hour or as long as overnight. Bring to room temperature before cooking. In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook until translucent. Stir in tomato paste until evenly distributed and then add the half-and-half. Slide in the chicken and marinade, stir well, and bring mixture to a simmer. Reduce the heat so that the liquid remains at a low simmer. Cook about 15 minutes until chicken is no longer pink in the middle but still tender and moist. Serve immediately over basmati rice. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 55761,"Bulgogi Kimchi Fries 2 cups pineapple juice 1 cup soy sauce
1/2 cup sugar
1/4 cup chopped garlic
1/4 cup sesame oil
1 medium yellow onion, sliced 2 pounds sliced rib eye steak 2 heads napa cabbage, chopped 1 cup sea or kosher salt
1 cup rice flour
2 cups Korean cl flakes
1/2 cup chopped garlic
1/4 cup ginger juice
1/4 cup salted fermented shrimp
1/4 cup toasted sesame seeds
2 medium carrots, julienne 2 bunches green onions, julienne Oil, for frying 2 pounds frozen coated French fries
8 cups Cheese Sauce, recipe follows 1 cup gochujang
1/2 bunch green onions, chopped
3 cups heavy cream 2 cups half-and-half 2 pounds white American cheese, diced Instructions: For the bulgogi: Combine pineapple juice, soy sauce, sugar, garlic, sesame oil, onion and 1 cup water in a large bowl and mix well until the sugar is dissolved. Add rib eye to a bowl, then pour marinade over top and let marinate, refrigerated, for 24 hours. Cook rib eye in a saute pan over high heat until fully cooked, about 5 minutes. For the kimchi: Meanwhile, combine cabbage and salt and let set for 24 hours at room temperature. Stir together rice flour and 1 cup water in a small bowl to make a slurry. Bring 2 cups water to a boil in a small pot, then add the slurry to the boiling water and mix until it comes to a boil again. Remove from the heat and let cool completely in the fridge. Add Korean cl flakes, garlic, ginger juice, salted shrimp, sesame seeds, carrots and green onions to a medium bowl and mix well. Drain the liquid from the salted cabbage. Mix in the slurry until fully incorporated. Add the carrot and green onion mixture. Let set at room temperature for 24 hours, then refrigerate until ready to use. For the bulgogi kimchi sesame fries: Bring oil to 350 degrees F in a deep-fryer. Fry french fries until golden brown. Saute bulgogi and 1 pound kimchi together (save the remaining kimchi for another use). Pour over french fries. Pour Cheese Sauce over the top, then drizzle with gochujang. Finish with green onions. Bring the heavy cream and half-and-half to a simmer in a saucepan. Add cheese and stir until completely melted. Place in a warm water bath to hold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55762,"Grilled Chicken Involtini 1/3 cup extra-virgin olive oil 1/4 cup chopped parsley
1 teaspoon lemon zest, from 1 lemon
1/4 teaspoon salt
3/4 teaspoon kosher salt 1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
8 chicken breast cutlets
8 slices Prosciutto di Parma
8 slices provolone picante cheese
8 oil-cured sundried tomatoes
1 tablespoon extra-virgin olive oil
Instructions: Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat. In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside. In a separate small bowl, mix together the salt, oregano and red pepper flakes. Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato. Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 55763,"Cozze al Forno 1/4 cup plus 2 tablespoons olive oil 1/4 cup diced prosciutto, about half of a thick slice
2 cloves garlic, peeled and chopped
3/4 cup bread crumbs
1/4 cup fresh Italian parsley, chopped
1/2 cup freshly grated Parmesan, divided
2 tablespoons olive oil 1 clove garlic, smashed and peeled
1 pound mussels, cleaned
1/2 cup dry white wine
Lemon wedges, for serving Instructions: For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan. Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels. Position a rack in the top third of the oven. Preheat the broiler to high. Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 55764,"Lamb Meatballs with Roasted Red Pepper and Fennel Sauce 1 tablespoon cumin seeds 6 tablespoons extra-virgin olive oil
1 yellow onion, diced
Kosher salt
1/2 teaspoon crushed red pepper
1 bulb fennel, cored and diced, and 1/4 cup chopped fennel fronds, plus more for garnish
1 red bell pepper, seeded and diced
6 cloves garlic, minced
One 15-ounce can crushed tomatoes
Zest and juice of 1 lemon
1 pound ground lamb
1/2 teaspoon fennel pollen
1 egg
1/4 cup plain breadcrumbs
1/4 cup freshly grated parmesan cheese
2 tablespoons crumbled goat cheese Instructions: Add the cumin seeds to a large, dry saute pan. Turn on the heat to medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Add 2 tablespoons of the extra-virgin olive oil to the same saute pan and turn the heat to medium high. Add half the onion, 1 teaspoon kosher salt and 1/4 teaspoon of the crushed red pepper. Saute until translucent, 5 to 7 minutes. Add half the minced garlic and stir to combine. Cook until fragrant and softened, 3 minutes, then transfer to a heatproof bowl and set aside to cool. Save the pan to cook the meatballs in later. Add 2 tablespoons of the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the remaining diced onion, 1 teaspoon kosher salt and the remaining 1/4 teaspoon crushed red pepper. Saute until translucent, 5 minutes. Add the fennel, bell pepper, the remaining minced garlic, the tomatoes and 1 cup water. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and the sauce has thickened, 10 to 15 minutes. Add the lemon zest and lemon juice and season with kosher salt to taste. Blend the sauce with an immersion blender until slightly smooth but there is still some texture.
To a large bowl, add the ground lamb, toasted ground cumin, fennel pollen, egg, breadcrumbs, parmesan, fennel fronds, the sauteed onion and garlic and 1/4 cup water and sprinkle with kosher salt. Mix with your hands to thoroughly combine.
Turn the saute pan back on to medium-high heat and add the remaining 2 tablespoons olive oil. Take a small amount of the meatball mixture and cook a tester patty to check for seasoning and adjust the remaining mixture with more salt if necessary.
Using a 1-ounce cookie scoop, portion the meatballs and roll into balls. Add to the saute pan and cook, turning occasionally until brown on all sides, about 5 minutes. Transfer the seared meatballs into the red pepper and fennel sauce and simmer until heated through, 10 minutes. Transfer the meatballs to a serving dish and garnish with the reserved fennel fronds and goat cheese. ","[Syrah, Tempranillo, Barolo, GSM]" 55765,"Asian Chicken with Peanut Sauce 1 cup creamy peanut butter 1/4 cup chicken stock 3 ounces unsweetened coconut milk 1 lime, freshly squeezed 1-ounce soy sauce 1 tablespoon fish sauce 1 tablespoon hot sauce (recommended: Salsita Habanero Chiles) 1 scallion 2 cloves garlic 1 tablespoon chopped ginger 1/2 cup white rice vinegar 1 tablespoon soy sauce 1/4 cup plus 1 tablespoon honey 3 tablespoons sesame oil 1 tablespoon toasted sesame seeds, including black seeds 2 teaspoons pressed fresh ginger 1 tablespoon orange zest Pinch Hawaiian red salt Pinch red pepper flakes 10 large mint leaves, chopped 1 pineapple, peeled, cored and cut into round slices 1 packet dry yeast 3/4 cup warm water 1/2 teaspoon sugar 1 1/2 cups all-purpose flour 1/4 cup whole-wheat flour 1 teaspoon kosher salt 2 tablespoons cornmeal 1 tablespoon toasted sesame seeds 1 tablespoon orange zest 3 tablespoons sesame oil 1/2 teaspoon pressed fresh ginger 1/2 teaspoon pressed fresh garlic 1 pound chicken breasts 1 tablespoon canola oil Salt and freshly ground black pepper 1 red pepper, seeded and sliced into thin strips 1 avocado, cut into bite-size pieces
Cilantro leaves Instructions: Peanut sauce:
Combine all the ingredients in food processor and mix until well blended. Set aside.
Marinade:
Mix all the ingredients, except the pineapple, together in a bowl, then add the pineapple slices. Let sit for a minimum of 30 minutes. This can also be made a day ahead and refrigerated.
Preheat the grill to medium and grill each side of the pineapple until they have deep brown grill marks. Remove and slice into desired bite-size pieces. Set aside.
Dough:
Preheat the grill and the oven to 400 degrees F.
Mix the yeast, water and sugar together in a small bowl until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
Using a stand mixer, add the flours, salt, cornmeal, sesame seeds, and orange zest, and mix with dough hook. Add the yeasted water and mix for 30 seconds. Add the sesame oil, ginger and garlic. If the dough is too dry, add drops of water until it becomes moist. Place dough in oiled bowl, cover with plastic wrap and let rise for 30 minutes.
When ready to roll out, cut the dough into 2 pieces and roll out each piece to desired thickness.
This will give you 2 individual pizzas or you can choose to do one. Put the dough on a preheated pizza stone, if using an oven or a mesh grilling tray, if using a grill. Depending on the thickness of the crust, it will take approximately 10 minutes for thin pizza and 15 to 20 minutes for thicker pizza.
Chicken:
Preheat the grill to medium.
Cut each chicken breast in half to make thinner cutlets. Season with oil, and salt and pepper, to taste.
Grill for about 2 to 3 minutes on each side. Remove from the grill to a cutting board and cut into bite-size pieces, either long strips or chunks. Cover loosely with foil. Set aside.
Assembly:
Arrange the grilled chicken, grilled pineapple, red pepper, avocado, cilantro on top of the dough. Drizzle with Peanut sauce, slice and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55766,"Penne Pasta with Sausage and Cheesy Garlic Bread 1 pound penne pasta 2 tablespoons olive oil 1/2 medium yellow onion, diced 1 tablespoon garlic, chopped 1 tablespoon Italian seasoning mix 1/4 teaspoon crushed red pepper flake, optional 4 Italian-style hot pork sausages, cut into 1/2-inch slices 1 (28-ounce) can diced tomatoes, drained Kosher salt and freshly ground black pepper 1/4 cup heavy cream Basil leaves, for garnish 1/2 store-bought garlic bread (save other half for Pizza) 1 cup shredded mozzarella cheese 1/2 teaspoon Italian seasoning mix Instructions: Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions. In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well. Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread. For the cheesy garlic bread: Preheat oven to 400 degrees F. Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve. Use the leftover garlic bread from this recipe to make Garlic Bread Pizza. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 55767,"Curried Egg Salad 4 large eggs 2 cups small new potatoes (about 10) 1 small garlic clove, grated 1 tablespoon grated peeled fresh ginger 2 tablespoons minced fresh cilantro 1 tablespoon fresh lemon juice 2 teaspoons honey 2 teaspoons Dijon mustard 2/3 cup plain nonfat yogurt 1 tablespoon curry powder 2 cups cherry tomatoes 2 celery stalks, trimmed and minced 1 small Granny Smith apple, minced 2 tablespoons slivered toasted almonds 1/4 cup raisins Instructions: To hard boil eggs, place them on the bottom of a deep saucepan. Add enough water to cover. Bring the water to a boil over medium-high heat. Cover the saucepan and remove from the heat. Let the eggs sit for 15 minutes. Drain and let cool water run over them to stop the cooking process. Peel. To boil potatoes, fill a medium saucepan with enough water to cover them. bring to a boil over high heat. Add the potatoes, cover the pan, and lower the heat to medium. Boil until the potatoes are tender, about 10 minutes. Drain and let cool. Make the dressing: in a medium mixing bowl, stir together the garlic, ginger, cilantro, lemon juice, honey, mustard, yogurt and curry powder. Chop the hard-boiled eggs and place them in a salad bowl. If the potatoes are larger than walnuts, cut them into halves or quarters before adding them to the bowl. Similarly, if the cherry tomatoes are larger than walnuts, cut them into halves or quarters before adding them to the bowl, too. Toss in the celery, apple, almonds and raisins. Pour the dressing over the salad and mix gently but thoroughly. Cover and chill before serving, about 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 55768,"Watermelon Mojito 2 1/2 to 3 pounds watermelon flesh, pits removed 1/2 cup fresh lime juice 1/4 cup packed mint leaves, plus more for garnish 2 1/2 cups white rum 1/4 cup agave syrup Instructions: In a blender, puree watermelon, fresh lime juice and mint in batches until smooth. Strain into a pitcher. Mix in rum and syrup. Serve in glasses filled with ice and garnish with mint leaves. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 55769,"Cheesy Mushroom Spinach Cakes 3 tablespoons extra-virgin olive oil 1 pound cremini mushrooms, halved and thinly sliced Kosher salt and freshly ground black pepper 10 ounces chopped frozen spinach, thawed and squeezed dry 6 ounces Asiago cheese, shredded (about 2 cups) 1 large egg, beaten Whole-grain mustard, for serving Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are a rich golden brown, 10 to 12 minutes. Season with salt and pepper. Transfer the mushrooms to a bowl and cool slightly. Add the spinach, cheese and egg to the mushrooms and stir together to combine (it's nice if there are pockets of cheese in the mixture). Using a 1/4 cup dry measuring cup as a mold, tightly pack some of the mixture into the cup to make a cake. Tap the cake out of the cup on to the prepared pan. Repeat with the remaining mixture to make 8 cakes. Bake until the cheese is golden, about 12 minutes. Serve hot with whole-grain mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 55770,"Sourdough Crepes 1/2 cup split urad dhal 1 1/2 cups long grain rice (not basmati) 1/2 teaspoon fenugreek seeds 1 teaspoon salt 1/4 teaspoon baking soda Gingelly oil or vegetable oil, for frying Instructions: Place the urad dhal in a large bowl and rinse with many changes of water until the water no longer appears cloudy. Drain. In a large bowl, combine the drained urad dhal with the rice, fenugreek seeds, and 2 1/2 cups water. Soak the ingredients together for 4 hours at room temperature, until the dhal and rice expand and soften. When a grain of rice just breaks under the pressure of your fingernail, the ingredients have soaked long enough. Drain the urad dhal and rice, reserving the liquid. Place roughly half of the solids and half of the liquid in a blender and grind them long enough to get a smooth consistency with some graininess remaining, about 1 1/2 to 2 minutes. Test by rubbing a little batter between your fingers. The largest grains should be the size of granulated sugar. Pour the mixture into a large bowl. Repeat the process with the remaining solids and liquid, and add the mixture to the bowl. Stir in the salt. The mixture should be very thick, so it will be necessary to thin it with approximately 1/4 cup water to get the consistency of pancake batter. Cover the bowl loosely with plastic wrap and place in an oven, kept warm to a temperature of 90 degrees for 12 to 15 hours. This can be achieved with the help of a trouble light or floodlight fitted with a 25-watt bulb. Plug the power cord into an outlet close enough to the oven so that the bulb can rest on a rack in the oven. Turn on the light and prop the oven door open about 1 inch with the handle of a wooden spoon. Check the temperature periodically to be sure it stays at 90 degrees. During warm summer months it may not be necessary to use the lightbulb. The batter should nearly double in volume and smell a little sour. Remove the bowl from the oven and stir the contents. The batter will be thick and foamy. If you choose not to fry the crepes immediately, refrigerate the batter at this point. Remove it from refrigerator 1/2 hour before frying. When ready to fry the crepes, check the consistency of the batter: it should pour smoothly like pancake batter. Add the baking soda and a little more water if needed. Heat a nonstick griddle or frying pan over medium low heat (2 pans will speed up the process). Spread about 1/4 teaspoon oil evenly over the griddle. Ladle 1/4 cup of the batter into the center of the hot griddle, and immediately, using the back of the ladle, gently but steadily spread the batter in a circular motion from the center out, creating a thin pancake. If the batter does not spread easily into a thin layer, thin it with a little more water. As the crepe cooks, small holes will form on the surface. Sprinkle a few drops of oil on top, to help make it crisp. When the bottom turns a golden color (about 1 minute) turn it over and fry the other side 30 seconds or until lightly browned. Fold the crepe in half, golden side out, and place it on a platter. Keep the fried crepes warm as you repeat the process, oiling the griddle each time. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55771,"Eggs Poached in Tomato-Olive Sauce 4 cloves garlic 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 4 sprigs fresh thyme 1/4 cup gin or white wine One 28- to 32-ounce can whole tomatoes in juice 1 cup pimento-stuffed olives, sliced 1/4 cup olive brine Kosher salt and freshly ground black pepper 8 large eggs 4 slices toasted country bread Instructions: Smash 3 of the cloves of garlic. Heat the oil in a large skillet over medium-high heat until hot. Add the onion, thyme and smashed garlic and cook until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes with their juice, the olives and brine and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper. Make 8 shallow wells in the sauce. Crack an egg into each and sprinkle with salt and pepper. Cover the skillet and simmer until the egg whites are set but the yolks are still runny, about 8 minutes. Rub the toasted bread slices with the remaining 1 clove of garlic and serve with the eggs.
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 55772,"Citrus Overnight Oatmeal 1/2 cup uncooked oats 3/4 cup orange juice 1 scoop (4 1/2 tablespoons) unsweetened egg white powder such as Jay Robb Egg White Protein Salt 1/2 orange 1 tablespoon sliced almonds Instructions: Combine the oats, orange juice, egg white powder and 1/8 teaspoon salt in a glass Mason jar or bowl, and cover. Refrigerate overnight.
The next morning, peel and chop the orange. Stir the oatmeal mixture, then top with chopped fresh orange and sliced almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55773,"Apple Cider Cobbler 2 tablespoons unsalted butter, plus more for buttering the baking dish 7 to 8 medium apples, sliced (5 to 6 cups)
1 cup sugar
1/2 cup apple cider
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Zest and juice of 1 lemon
1 tablespoon cornstarch
1 teaspoon vanilla extract
Pinch kosher salt
1 1/2 cups baking mix, such as Bisquick 1/2 cup whole buttermilk
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted
Vanilla or butter pecan ice cream, for serving, optional
Instructions: For the apple filling: Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking dish. Combine the apples, sugar, apple cider, cinnamon, nutmeg, lemon zest and juice in a Dutch oven or large saucepan over medium heat. Cook until the apples begin to soften, 5 to 10 minutes. Remove from the heat, then add the butter, cornstarch, vanilla and salt. Pour into the prepared dish. For the topping: Mix the baking mix, buttermilk, sugar and melted butter in a medium bowl and whisk to combine. Spoon the topping over the apple mixture with an ice cream scoop. Bake until the top is golden brown and the edges are bubbly, 35 to 40 minutes. Serve warm with ice cream, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 55774,"Sweet-and-Sour Shish Kabobs 1/4 cup plus 2 tablespoons apricot preserves 2 tablespoons tamari or soy sauce
1 1/2 teaspoons Calabrian chili paste
1/2 teaspoon toasted sesame oil
1 1/2 pounds chicken breast, cut into 1-inch dice 1 red bell pepper, cut into 1-inch dice 2 cups diced pineapple (1-inch dice) 1 tablespoon olive oil
Instructions: In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight. Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag. Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes. Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55775,"Banana Muffins 2 1/2 cups unbleached all-purpose flour 1/2 teaspoon baking soda 3/4 cup dark brown sugar 1/4 teaspoon ground cinnamon 2 cups smashed bananas (about 4 to 6 bananas) 1/2 cup vegetable oil 1/2 cup milk 2 large eggs, at room temperature 1/8 teaspoon fine salt 1/2 teaspoon pure vanilla extract 3/4 cups chopped walnuts Instructions: Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside. Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl. Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin. Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55776,"The Best Baked Beans 8 ounces thick-cut bacon, cut into 1/2-inch strips 1 large yellow onion, diced 3 cloves garlic, minced 1 teaspoon paprika One 8-ounce can tomato sauce 1/3 cup molasses 1/4 cup bourbon 2 tablespoons packed light brown sugar 1 tablespoon Worcestershire sauce 2 teaspoons prepared yellow mustard Kosher salt and freshly ground black pepper 1 pound dried navy beans, picked through Instructions: Preheat the oven to 300 degrees F. Cook the bacon in a large Dutch oven over medium-high heat until browned and crisp, about 8 minutes. Add the onion and garlic and cook until softened, 4 to 5 minutes. Add the paprika and toast, stirring, about 30 seconds. Add the tomato sauce, molasses, bourbon, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a simmer and cook 5 minutes. Add the beans and 8 cups water. Bring to a boil, then cover the pot and transfer to the oven. Bake until the beans are tender, about 3 hours. (If the beans are still slightly firm, continue cooking, stirring every 45 minutes and adding more water if necessary to just cover.) Once the beans are tender, uncover and increase the oven temperature to 325 degrees F. Bake until the beans are thick and browned, about 1 more hour. (Again, if the beans need more time, continue cooking, stirring occasionally and adding more water if necessary.) Remove from the oven and thin with water if necessary. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 55777,"Pomegranate-Sake Martini 2 ounce sake 1 ounce vodka 3/4 ounce pomegranate juice 1/4 ounce lime juice Ice Basil sprig, for garnish Instructions: Shake the sake, vodka, pomegranate juice and lime juice in a shaker with ice. Strain into a chilled glass. Garnish with a basil sprig. ","[Sake, Prosecco, Sauvignon Blanc]" 55778,"Sweet Potato Pie Pastry Pie Dough for 1 (9-inch) pie pan or 1 (10-inch) tart shell, recipe follows 2 cups cooked sweet potatoes, peeled, boiled and drained and mashed 4 eggs 1 cup light brown sugar 1 orange, juiced 1 cup heavy cream 1/2 stick unsalted butter, melted 1/2 teaspoon cinnamon 1/2 teaspoon allspice 1/4 teaspoon fresh grated nutmeg 4 1/2 cups flour 12 ounces cold diced butter 2 teaspoons salt 3/4 to 1 cup ice water Instructions: Blind bake tart shell for 10 minutes in a preheated 350 degree oven. In a mixing bowl, combine ingredients thoroughly. Pour sweet potato mixture into tart shell and return to 350 degree oven and bake for 25 minutes or until center is set. In a food processor, combine the flour, butter and salt and pulse until the mixture is very coarse. Pour the flour/butter into a large bowl and add the ice water. Pour out onto a clean, flat surface into a large log. Using the palm of your hand, gently push and pull the mixture to form it into a dough. Do not knead, you are just slightly manipulating it. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 55779,"Chuck's Shrimp Brochettes 12 jumbo shrimp, peeled and deveined, tails on 2 tablespoons queso fresco
1 large jalapeno, half of the seeds removed (to control heat), minced
6 slices thin-cut bacon, cut in half crosswise
8 tablespoons salted butter
1 heaping tablespoon adobo sauce
1 pinch garlic powder
1 lime, juiced
Olive oil, for brushing the grill
Instructions: Make a deep slit along the back of each shrimp and spread to butterfly. Stuff each shrimp with 1/2 teaspoon queso fresco and some jalapeno. Close the shrimp around the cheese and jalapeno. Wrap the stuffed shrimp with a half-piece of bacon and secure with a toothpick or small skewer. Melt the butter in a small saucepan over medium heat. Stir in the adobo sauce, garlic powder and lime juice. Pour half of the butter mixture into a bowl for serving and divide the remaining half between 2 bowls for brushing and basting. Heat a grill or grill pan over medium heat; brush with olive oil. Brush one side of the shrimp with the butter mixture and put the shrimp on the grill buttered-side down. Using the same brush and same butter, brush the second side. Grill for a few minutes, checking to make sure the bacon is not sticking to the grill. Flip the shrimp and cook, flipping as needed and frequently basting with the second small bowl of butter and a clean brush, until the bacon is completely cooked and the shrimp are opaque, about 8 minutes total. Serve the shrimp on a platter with the remaining chipotle butter. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 55780,"Chicken Spaghetti 3 tablespoons grapeseed oil, divided 3 ribs celery, small dice 1 medium yellow onion, small dice 2 tablespoons minced garlic 1 large red or green bell pepper, seeds removed and roughly chopped 10 ounces tomato juice (recommended: V8) 2 (12 to 15-ounce) cans whole peeled tomatoes 1 teaspoon dried oregano 2 pounds boneless chicken, boiled and pulled into bite-size pieces 1 tablespoon minced basil leaves 1 cup chicken broth 1 1/2 pounds spaghetti, cooked 1 green onion, cut on bias 1 cup grated Parmesan Instructions: In a saucepan over medium-high heat, add 2 tablespoons of the grapeseed oil, the celery, onion, garlic, and peppers. Stir while cooking until the onions are translucent, about 12 minutes. In a separate saucepan, over medium heat add the remaining 1 tablespoon of oil, the tomato juice, canned tomatoes, oregano, chicken, basil, and broth and simmer for 10 minutes. Add the vegetable mixture and stir to combine. Continue to cook over medium heat for 10 minutes, then reduce the heat to low, and cook for another 10 minutes, stirring throughout the cooking time. Once the sauce has reduced, add the pasta and the green onions. Stir in the Parmesan and transfer the spaghetti to a serving bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 55781,"Sunny\u2019s Easy Red Wine Peppercorn Sauce 2 teaspoons whole black peppercorns 2 cups red wine
4 sprigs fresh thyme
1 short stalk fresh rosemary
1 shallot, finely chopped
2 tablespoons salted butter
Kosher salt
Instructions: Crush the peppercorns gently with a mortar and pestle (or place them in a plastic bag and pound them with a mallet). In a saucepan on medium heat, add the pepper, red wine, thyme, rosemary and shallot. Bring the liquid to a boil, then lower to the lowest simmer and simmer until reduced by half, 40 to 45 minutes. Strain out the solids and return the sauce to the pan over medium heat. Add the butter and whisk until melted. Season with salt. Serve warm. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 55782,"Big Batch Pizza Dough 2 tablespoons sugar Two 1/4-ounce packets active dry yeast (about 4 1/2 teaspoons total) 1/3 cup extra-virgin olive oil, plus more for brushing 8 cups all-purpose flour, plus more for dusting Kosher salt Toppings, such as pizza sauce, shredded mozzarella and fresh basil Instructions: Whisk 2 2/3 cups warm water (105 degrees F) and the sugar in a medium bowl or large liquid measuring cup; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil. Whisk the flour and 1 tablespoon plus 1 teaspoon salt in a very large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon or rubber spatula to make a rough dough.
Turn the dough out onto a heavily floured surface. Knead until smooth and elastic, 6 to 8 minutes, dusting with more flour if necessary. Form into 1 large dough ball, then cut into 4 even portions. Form each portion of dough into a smooth ball. Brush 4 medium bowls with olive oil, add a ball of dough to each and turn to coat with the oil.
Cover bowls tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour 30 minutes.
If you want to freeze the dough for later, wrap the risen pizza dough balls individually in plastic wrap and freeze up to 1 month. Thaw in the refrigerator overnight and then allow to come to room temperature on your countertop before rolling out. To assemble and bake: One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F.
Put 1 ball of dough on a large piece of parchment that's been lightly dusted with flour, then stretch into a 12- to 14-inch round. Slide the parchment with the dough onto a pizza peel or second inverted baking sheet.
Top as desired and then slide the pizza (on the parchment) onto the hot stone or baking sheet. Bake until the crust is golden brown and the cheese if using is bubbling, 10 to 14 minutes. Let cool 1 to 2 minutes before slicing.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 55783,"Totchos One 2-pound bag frozen potato nuggets, such as Tater Tots 3 cups shredded Cheddar 8 ounces cooked chorizo, crumbled
1 cup salsa
1/2 cup sliced pickled jalapenos
1/2 cup sour cream, thinned with a few tablespoons of water
1/4 cup diced red onion
Coarsely chopped fresh cilantro, for sprinkling Instructions: Cook the potato nuggets according to the package instructions. Adjust the oven temperature to 350 degrees F. Layer the potato nuggets with the cheese in a 1 1/2-quart baking dish. Bake until the cheese is melted, about 5 minutes. Top the potato nuggets with the chorizo, salsa and pickled jalapenos. Drizzle with the sour cream and sprinkle with the onion and cilantro. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 55784,"Mini Pumpkin Cakes 6 mini Sugar Pie pumpkins One 18.25-ounce box spice cake mix, plus necessary ingredients 1/2 cup shelled pumpkin seeds Vegetable oil, for brushing Sugar, for sprinkling Maple syrup, for serving
Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the tops from the pumpkins and set aside. Hollow out the centers of each pumpkin and place the pumpkins onto one of the prepared baking sheets. Prepare the cake mix according to the package instructions, stirring in 1/4 cup of the pumpkin seeds at the end. Pour some cake batter into each pumpkin, filling halfway. Sprinkle the top of each with the remaining 1/4 cup pumpkin seeds. Lightly brush the cut side of each pumpkin top with vegetable oil and sprinkle with sugar. Place the pumpkin tops cut-side down on the other baking sheet. Put both baking sheets in the oven. Bake the pumpkin tops for about 25 minutes, and then set aside to cool. Bake the batter-filled pumpkins until a wooden toothpick inserted in the centers comes out clean, about 1 hour. Cool completely on a cooling rack. Put a pumpkin top on each pumpkin cake and serve with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55785,"Cherry Hand Pies 2 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 3/4 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons unsalted butter, cut into 1/2-inch pieces 2 tablespoons vegetable shortening Vegetable oil, for frying Confectioners' sugar, for dusting 3 cups pitted cherries, roughly chopped (1 to 1 1/2 pounds whole cherries) 1/3 cup granulated sugar 1/4 teaspoon ground cinnamon Pinch of salt 1 tablespoon cornstarch 1 tablespoon fresh lemon juice Instructions: Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together. Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour. Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool. Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes. Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal. Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 55786,"Goat Cheese, Lentil and Brown Rice Rolls Butter, for greasing the baking dish 6 large Swiss chard leaves (about 1 1/4 pounds) Salt 2 cups cooked short grain brown rice 1 packed cup baby arugula leaves, chopped 1 cup goat cheese, at room temperature (8 ounces) 1 cup cooked green lentils 1/2 cup chopped fresh mint leaves 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 2 cloves garlic, minced One 26-ounce jar marinara or tomato-basil sauce 1/2 cup grated Parmesan (2 ounces) 2 tablespoons olive oil, or unsalted butter diced into 1/4-inch pieces Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside. Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside. For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper. Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll. Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 55787,"Grilled Sweet Potato Wedges 2 large sweet potatoes 1 tablespoon olive oil, plus more for finishing
1 1/2 teaspoons chili powder
Kosher salt
Instructions: Place the sweet potatoes in a large pot and cover with cold water by 2 inches. Bring to a simmer over medium-high heat and cook just until the sweet potatoes can be easily pierced with a paring knife, 30 to 35 minutes. Remove the sweet potatoes from the water, let stand until cool enough to handle, then cut into 1/2-inch-thick wedges. Brush the wedges with the olive oil; sprinkle with the chili powder and a little salt. Preheat a grill to medium-high. Grill the sweet potato wedges, turning once, until well-marked on both sides, about 5 minutes per side. Remove to a platter. Drizzle with olive oil and sprinkle with salt. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 55788,"Dip Trio: Guacamole, Black Bean Salsa and Drunken Pico de Gallo 2 ripe Haas avocados juice of 1 lime 1/4 cup small diced red onion 1 Tbs. seeded, minced jalapeno pepper 2 Tbs. chopped fresh cilantro salt and pepper to taste
salt and pepper to taste 1 can black beans, drained and rinsed well 4 plum tomatoes, diced 1 red bell pepper, diced 1 green bell pepper, diced 1/2 cup diced white onion 2 garlic cloves, minced 1 tsp. ground cumin 2 Tbs. chopped fresh cilantro 2 Tbs. olive oil salt and pepper 5 plum tomatoes, cored, seeded and finely diced 1/4 cup finely diced white onion 2 Tbs. chopped fresh cilantro 1 Tbs. seeded and minced jalapeno pepper 1 Tbs. lime juice 1 Tbs. olive oil 1 Tbs. tequila, optional salt and pepper to taste Instructions: For the Guacamole: Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon. Set up a wire rack over a mixing bowl. Press each avocado half down through the wire rack into the bowl, dicing it.Add remaining ingredients to avocado and gently mix it all together. Try not to make the avocado smooth from the mixing. For the salsa: Heat oil in a saute pan. Add onions and saute for 2 minutes. Add garlic and bell peppers and saute until soft and fragrant. Add tomatoes and cumin and cook for 1 minute. Turn off heat and stir in black beans and cilantro. Season to taste with salt and pepper. For the Pico de Gallo: Combine all ingredients in a medium mixing bowl. Cover and set aside to let flavors meld together. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 55789,"Grilled Pizzettas 1 1/2 teaspoons active dry yeast 1/2 teaspoon sugar 1 1/2 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil, plus more for brushing 5 to 6 Fresno cl peppers, roughly chopped 1 1/2 cups extra-virgin olive oil, plus more for brushing 8 ounces parmigiano-reggiano cheese, shaved with a peeler 4 ounces thinly sliced prosciutto 6 large eggs (optional) 2 cups baby arugula 2 plum tomatoes, diced 1/4 cup pitted gaeta olives, sliced 2 tablespoons capers, drained Pinch of red pepper flakes Kosher salt Extra-virgin olive oil, for drizzling 8 ounces taleggio cheese, chopped Chopped chives, for topping Instructions: Make the dough: Fill a liquid measuring cup or small bowl with 1/2 cup warm (not hot) water. Add the yeast and sugar and stir with a fork; let sit 15 minutes. The top of the water will bubble and it will smell very yeasty-this is what you want!
Combine the flour and salt in a large bowl. Make a well in the center of the flour and pour in the olive oil and the yeast mixture.
Using a fork, gradually stir the flour into the yeast mixture until mostly combined, then mix with your hands to bring the dough together. Turn out onto a clean surface.
Knead the dough until smooth, dusting with flour as needed. Lightly oil a bowl; add the dough, cover with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.
Prep the toppings: For prosciutto-arugula pizzas, make the cl oil: Bring the chiles and olive oil to a simmer; remove from the heat and let steep 1 hour. (This makes extra oil; store in a sealed container for up to 1 week.)
For puttanesca pizzas, make the topping: Mix the tomatoes, olives, capers and red pepper flakes in a bowl; add salt and drizzle with olive oil.
Preheat the grill: Preheat a grill to medium high (you don't want it to be too hot or the crusts will burn before the cheese melts). Brush the grill to remove any crud. Roll out the dough: Turn the dough out onto a floured surface and divide into 6 equal pieces. Roll each piece into a ball.
Use a rolling pin to roll out each ball into an irregular oval, dusting with flour as needed.
For cracker-thin crusts, use your hands to gently stretch the dough even more.
Stack the dough between layers of plastic wrap and head to the grill (or wrap and refrigerate overnight).
Grill the crusts: Oil the grill (Anne uses a rolled-up towel and tongs), then carefully add a few pieces of dough.
Grill until the top is bubbly and the bottom is marked, about 2 minutes.
Flip with tongs and grill until just marked on the other side. Remove from the grill and transfer to baking sheets; repeat with the remaining dough.
Add the toppings: Working on the baking sheets, top the crusts with parmigiano and prosciutto, or top with taleggio and the puttanesca mixture; return to the grill. Crack an egg directly onto each prosciutto pizza, if you want. Cover the grill and cook until the cheese melts and the eggs are set, 2 to 3 minutes.
Finish the pizzas: Remove from the grill and top the prosciutto pizzas with arugula; drizzle with the prepared cl oil. Top the puttanesca pizzas with chives.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55790,"Cauliflower Cornbread Muffins Nonstick cooking spray, for the muffin tin 4 cups riced cauliflower (about 1 pound) 1 1/4 cups yellow cornmeal 6 tablespoons unsalted butter, melted 1/4 cup granulated sugar 1 tablespoon baking powder 6 large eggs, yolks and whites separated 1 1/2 cups shredded sharp Cheddar (about 3 1/2 ounces) 2 jalapenos, 1 finely diced and 1 thinly sliced Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray. Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.
Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.
Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.
Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 55791,"Mediterranean English Muffin Sandwich 1/2 small carrot, grated 1/2 small cucumber, diced 1/2 plum tomato, diced 1 light, whole-grain English muffin 3 tablespoons hummus 1 slice reduced-fat Cheddar 1/4 avocado, sliced 1 tablespoon roasted, unsalted pistachios, optional Salt Instructions: Mix the carrots, cucumbers and tomatoes together in a bowl. Toast the muffin to desired darkness. Spread the hummus on one half of the muffin, place the cheese slice on top, then add the avocado. Top with the vegetable mix. Sprinkle the top with pistachios if using, and close the sandwich. Enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55792,"Lobster Bisque 2 lobsters 5 tablespoons extra-virgin olive oil 5 tablespoons unsalted butter 2 leeks, halved lengthwise 2 onions, halved 2 stalks celery, in big chunks 2 carrots, in big chunks 6 sprigs fresh thyme 4 strips orange zest 2 tablespoons tomato paste 1/2 cup cognac 3 tablespoons all-purpose flour 4 cups heavy cream 1 teaspoon whole peppercorns Kosher salt and freshly ground black pepper Finely grated orange zest, for garnish Finely chopped chives, for garnish Grilled Brie and Tomato, optional, recipe follows 1 pint cherry tomatoes 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter, softened 6 (1/2-inch thick) slices crusty bread 1/2 pound brie, sliced thin Instructions: Dispatch the lobsters by plunging a sharp knife directly behind its head. Cut the lobster in half lengthwise; make sure to collect the juices that will run out. Remove the claws and tail pieces and set aside. Remove the head sac and liver and discard them; cut the body into pieces. Alternately, you can have your fishmonger do this. Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm. Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque. To serve, ladle the bisque into warmed soup bowls. Top with the Grilled Brie and Tomato, if desired. Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside. Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately. Yield: 6 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55793,"Tuscan White Bean Spread 1 (15-ounce) can no salt added organic navy beans 1/3 cup nonfat plain yogurt 1 teaspoon Italian seasoning 3 whole roasted garlic cloves, finely chopped 2 tablespoons oil packed sun-dried tomatoes, drained and finely chopped 1/4 cup finely chopped fresh basil leaves Salt and pepper Instructions: Combine beans, yogurt, Italian seasoning, and garlic in a blender and puree until smooth. Add remaining ingredients and pulse until combined. Adjust seasoning with salt and pepper. Refrigerate 1 to 2 hours to allow flavors to meld. Remove from refrigerator 30 minutes before serving. Serve at room temperature with toasted baguette or water crackers. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 55794,"Four-Pasta Beef Bake 8 cups uncooked pasta (4 different shapes) 2 pounds ground beef 2 medium green peppers, chopped 2 medium onions, chopped 2 cups sliced fresh mushrooms Four 26-ounce jars meatless spaghetti sauce 2 eggs, lightly beaten 4 cups shredded mozzarella Instructions: Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, onions, and mushrooms over medium heat until meat is no longer pink; drain. Preheat oven to 350 degrees F. Drain pasta and place in a large bowl; stir in the beef mixture, 2 jars of spaghetti sauce and eggs. Transfer to 2 greased 13 by 9 by 2-inch baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, for 25 to 30 minutes or until heated through. ","[Cabernet Sauvignon, Merlot, Barbera, Chianti]" 55795,"Root Vegetable Risotto with Carrot Butter 8 to 10 large carrots 1 teaspoon/5ml cornstarch, diluted in water 1 cup/250ml butter, melted Salt and freshly ground black pepper 4 cups/1liter vegetable stock, store-bought or homemade, recipe follows 3 tablespoons/45ml olive oil 2 cups/500ml peeled and diced celeriac 2 cups/500ml peeled and diced parsley roots 2 cups/500ml peeled and diced parsnips 2 cups/500ml peeled and diced salsify 2 shallots, finely chopped 1/4 cup/60ml butter 1 cup/250ml grated Parmigiano-Reggiano 1/4 cup chopped fresh chives 1/4 cup chopped fresh parsley Salt and freshly ground black pepper 3 tablespoons/45ml olive oil 12 to 16 King Eryngii mushrooms (also called French horn mushrooms) 1 teaspoon/5ml steak spice Micro herbs, for garnish 2 tablespoons/30ml olive oil 6 carrots, chopped 4 celery ribs with leaves, separated and roughly chopped 2 heads garlic, cloves separated and crushed 2 onions, quartered 2 parsley roots with leaves, separated and chopped 1 large leek, roughly chopped 1/4 cup/60ml ketchup 1 tablespoon/15ml whole black peppercorns Instructions: For the carrot butter: Juice the carrots using a juicer (you should have 4 cups/1liter). If you don't have a juicer you can use store-bought carrot juice. Bring the carrot juice to a simmer in a small saucepan. Cook over low heat until reduced to 1 cup (250 ml), about 45 minutes. Add the diluted cornstarch. Slowly add the melted butter, using a hand mixer or whisk to incorporate it. Season with salt and pepper.
For the risotto: Heat the vegetable stock in a saucepan.
In a large skillet, heat the oil and saute the celeriac, parsley roots, parsnips, salsify and shallots. Add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still al dente, about 25 minutes. Stir in the butter, Parmigiano-Reggiano, chives and parsley. Season with salt and pepper. Keep warm.
Preheat the oven to 400 degrees F (200 degrees C).
For the mushrooms: Heat the oil in a skillet over medium-high heat. Saute the mushrooms until golden brown. Season with steak spice. Transfer the skillet to the oven and roast the mushrooms for 5 minutes.
To serve, divide the vegetable risotto among dishes and top with the mushrooms. Drizzle with carrot butter and garnish with micro herbs. Heat the oil in a large stockpot over medium heat. Lower the heat and add the carrots, celery, garlic, onions, parsley roots and leeks. Cook until the vegetables are slightly colored, about 5 minutes. Stir in the ketchup, peppercorns, celery leaves and parsley leaves. Add enough water to cover. Bring to a boil, then lower the heat and simmer for 30 to 45 minutes (it's important not to cook it for too long). Strain, cool and refrigerate until ready to use. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 55796,"French Omelet 2 large eggs 2 tablespoons milk Pinch kosher salt and freshly ground black pepper 1 tablespoon unsalted butter Omelet filling suggestions, optional, follow. Instructions: Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk. Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve. Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.

• 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully.
• 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers
• 2 tablespoons diced fresh tomato or avocado
• 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta
• 1 tablespoon currant jelly, then dust omelet with confectioner's sugar
• 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat
• 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche
• 1 tablespoon honey with 1 tablespoon ricotta cheese
• 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55797,"Chocolate Cake 1 3/4 cups all-purpose flour 1 3/4 cups brown sugar 3/4 cup cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/4 cups buttermilk 1 teaspoon vanilla extract 2 eggs 4 tablespoons vegetable oil 1 cup boiling water Confectioners' sugar Instructions: Preheat oven to 350 degrees F. Combine dry ingredients in large bowl and slowly whisk in wet ingredients. Pour into greased 9 by 12-inch baking pan and bake for 25 minutes. Allow to cool. Dust with confectioners' sugar and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 55798,"Beet, Ginger and Red Cabbage Soup 2 tablespoons unsalted butter 1 cup chopped red onion 1 cup peeled and chopped potato 1 tablespoon peeled and chopped fresh ginger 3 to 4 sprigs fresh thyme 1 sprig fresh rosemary Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium chicken broth 1 1/2 cups peeled and diced red beets 1 1/2 cups shredded red cabbage Sour cream and toasted and chopped walnuts for garnish, for Instructions: Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full). Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top. ","[Chardonnay, Riesling, Pinot Gris, Sparkling wine]

" 55799,"Devil's Food Cake 1/2 cup best-quality cocoa powder, sifted 1/2 cup (packed) dark brown sugar 1 cup boiling water 1 stick plus 1 tablespoon (9 tablespoons) soft unsalted butter, plus some for greasing 3/4 cup superfine sugar 11/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons vanilla extract 2 eggs 1/2 cup water 2 tablespoons dark brown sugar 1 1/2 sticks (3/4 cup) unsalted butter, cubed 11 ounces best-quality bittersweet chocolate, finely chopped (or 2 cups chips) Instructions: For the cake: Preheat the oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides. Put the cocoa and 1/2 cup dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside. Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a free-standing mixer, but by hand wouldn't kill you. While this is going on - or as soon as you stop if you're mixing by hand - stir the flour, baking powder and baking soda together in another bowl, and set aside for a moment. Dribble in the vanilla extract into the creamed butter and sugar - mixing all the while - and then drop in an egg, quickly followed by a scoopful of the flour mixture, then add the second egg. Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula. Divide this fabulously chocolatey batter between the two prepared pans and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool. But as soon as the cakes are in the oven, get started on your frosting: put the water, 2 tablespoons dark brown sugar and 1 1/2 sticks butter in a pan over low heat to melt. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy. Let it stand for about 1 hour, whisking now and again - when you're passing the pan - by which time the cakes will be cooled, and ready for the frosting. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread about a third of the frosting, then top with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn't. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55800,"How to Make Sugar Cookie Icing | Royal Icing 1 1-pound box confectioners' sugar 2 tablespoons meringue powder (available in the baking aisle) 6 tablespoons water Assorted food coloring Instructions: Sift the confectioners' sugar and meringue powder into a large bowl. Add the water and beat with a mixer on medium-high speed until soft glossy peaks form. Divide among bowls and tint with food coloring, if desired. Transfer the icing to resealable plastic bags; snip off the corners. Pipe on the cookies. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 55801,"Shogun Cucumber Salad 1/2 bunch cilantro leaves 3/4 cup extra virgin olive oil 1/2 cup water 1/4 cup cider vinegar 3 tablespoons balsamic vinegar 2 tablespoons seasoned rice wine vinegar 2 tablespoons wasabi powder 2 tablespoons orange juice 2 tablespoons soy sauce 1 tablespoon miso 1 teaspoon freshly ground black pepper 3 medium English cucumbers, halved lengthwise, seeded and thinly sliced 8 plum tomatoes, halved, seeded and sliced 1 sweet onion, such as Walla Walla, sliced 4 ounces grated or crumbled feta cheese 1 bunch cilantro leaves, chopped 1 sprig basil, chopped Instructions: Place all dressing ingredients in a blender, blend until smooth. Let stand for 10 minutes, then blend again just before serving. Combine salad ingredients in a large bowl, toss with dressing and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 55802,"Lamb Burgers Extra-virgin olive oil 2 red onions, 1 cut into 1/4-inch dice and 1 sliced for garnish Kosher salt Pinch crushed red pepper 2 cloves garlic, finely smashed 1 1/2 pounds ground lamb 1/2 bunch fresh dill, finely chopped 1/2 bunch fresh mint, finely chopped 2 sprigs fresh oregano, finely chopped Zest of 1/2 lemon 4 Whole-Wheat Pitas, recipe follows, or 4 seeded hamburger buns Pickled Feta Spread, recipe follows 1 beefsteak tomato, sliced for garnish 2 cups baby spinach, for garnish 1 1/4 cups warm water 1 teaspoon sugar 1 envelope active dry yeast 1 1/2 cups bread flour, plus a little more for dusting 1 1/2 cups whole-wheat flour 2 teaspoons cumin seeds, toasted and ground 2 teaspoons kosher salt Pinch cayenne pepper 1/4 cup extra-virgin olive oil, plus more for oiling bowl 1 cup champagne vinegar 1 tablespoon sugar 1/2 tablespoon kosher salt 2 mint tea bags 1 bay leaf 3 fresh mint stems (leaves reserved for something else), optional 3 fresh dill stems, same deal as the mint stems 3 fresh oregano stems, same deal as the mint stems 8 ounces feta, coarsely crumbled 1/2 cup plain Greek yogurt Instructions: Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool. In a large bowl, combine the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little \tester patty,\ cook it and taste for seasoning. Preheat the grill. Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes. Cut the Whole-Wheat Pitas in half. Schmear each half generously with the Pickled Feta Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top. In a small bowl, combine the warm water, sugar and yeast and let sit for 15 minutes. In the bowl of a stand mixer, combine the flours, cumin, salt and cayenne. Add the yeast mixture and the olive oil. Mix on medium speed to combine and knead the dough. It should take 6 to 7 minutes. The dough will be firm and not sticky or tacky. Place the dough in a lightly oiled mixing bowl, cover with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 1/2 hours. Preheat the oven to 500 degrees F. Divide the dough into 8 equal pieces and roll into 7-inch rounds (1/4-inch thick). Divide the dough between 2 sheet trays, cover them loosely with a clean tea towel or plastic wrap and let rest for 20 minutes. Bake the pitas for 3 to 4 minutes, then turn the pitas over and bake for 2 more minutes. Let cool and use as desired. Place the vinegar, sugar, salt, tea bags, bay leaf and herb stems, if using, in a small saucepan along with 1 cup water. Heat until the sugar and salt has dissolved. Remove from the heat and let cool. Place the feta in a small container. Add the vinegar mixture and be sure that the feta is submerged in the liquid. Let sit for a couple of hours outside the refrigerator if using right away, or in the refrigerator if using in the future. Strain the feta from the pickling liquid and discard the tea bags, bay leaf and stems. Place the feta in a food processor and add the yogurt. Pulse until combined. ","[Syrah, Grenache, Tempranillo, Barbera]" 55803,"Gluten-Free Blueberry Muffins 2 cups gluten-free all-purpose baking flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon kosher salt 1 teaspoon xanthan gum 1 teaspoon ground cinnamon 1/2 cup canola oil 2/3 cup agave nectar 2/3 cup rice milk 1 tablespoon vanilla extract 1 cup fresh blueberries Instructions: Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter. Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55804,"Turkey Tacos with Spicy Tomatoes 2 teaspoons vegetable oil 1 medium onion, chopped 2 cloves garlic, minced 3 cups chopped cooked turkey (turkey is measured as chopped) 1 can (14.5 ounces) Del Monte? Petite Diced Tomatoes, undrained 1 cup cooked lentils 1 teaspoon ground cumin ? to ? teaspoon chipotle chili powder 12 corn taco shells Optional Toppings: Sour cream Shredded romaine lettuce Shredded Cheddar cheese Chopped avocado Thinly sliced radishes Instructions: Heat oil in large skillet over medium heat. Cook onion and garlic about 3 minutes or until onion is tender. Stir in turkey, tomatoes, lentils, cumin, and chili powder. Cook 5 minutes, stirring occasionally. To serve, spoon about ? cup meat mixture into each taco shell. Top with sour cream, romaine, cheese, avocado and radishes, as desired. ","[Malbec, Tempranillo, Garnacha, Barbera]" 55805,"Lemon Grass Spiced Poached Pears 2 Asian pears, peeled and cored 1/2 lemon, juiced 1/2 cup sugar 1 cup water 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon honey 1 stalk lemon grass, halved Instructions: Slice the pears in half. Coat with lemon juice to prevent browning. In a saucepot, add the sugar and water and bring to a boil to make a syrup. Reduce to a simmer and add the pear halves, cinnamon, nutmeg, honey, and lemon grass. Continue to cook for 10 to 15 minutes or until pears are tender, but not falling apart. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 55806,"Hazelnut Crusted Rib-Eye Steak 1 cup toasted hazelnuts 1 tablespoon roughly chopped fresh rosemary leaves 3 tablespoons whole-grain mustard 2 tablespoons prepared horseradish 1 tablespoon vegetable oil 1 1/2 pounds (1-inch thick) bone-in rib-eye Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Pulse the hazelnuts and rosemary in a food processor until the nuts are about the size of whole peppercorns. Transfer to a large plate. Combine the mustard and horseradish together in a small bowl. Rub the oil all over the steak and season with salt and pepper, to taste. Heat a cast iron or heavy-bottomed pan over medium-high heat until very hot, about 5 minutes. Lay the steak in the pan and sear without moving until each side becomes a rich brown color, about 3 minutes a side. Transfer to a cutting board and brush the mustard mixture all over the steak. Dredge the steak in the hazelnuts, pressing so they adhere to the meat. Arrange the steak on a rack set over a baking sheet or roasting pan. Put into the oven and cook until an instant-read thermometer inserted into the thickest part of the steak registers 125 degrees F for medium rare, about 20 minutes. Transfer the meat to a cutting board and let rest for 10 minutes. Slice the steak and arrange it on a serving platter. Serve. ","[Barolo, Cabernet Sauvignon, Syrah, Malbec]" 55807,"Cheesy Chicken Tortilla Bake 1 cup shredded cooked chicken Salt Pepper 1 jar salsa 3 corn tortillas 2 cups monterey Jack Cheese, grated 1 can black beans, drained and rinsed 1 tomato chopped Sour cream Instructions: Preheat oven to 375 degrees. Season chicken with salt and pepper. Set aside. Pour salsa in bottom of baking dish and spread around. Fill 3 tortillas with cheese, beans, tomato and chicken. Roll up. Place in baking dish and top with more salsa and more cheese. Bake for 30 mintues or until bubbly. Serve with sour cream ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 55808,"Cucumber Salad 2 cups thinly sliced Japanese cucumbers 1 teaspoon salt 1 tablespoon sugar 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 teaspoon sesame oil 2 teaspoons sesame seeds Instructions: If Japanese cucumbers are not available, English cucumbers can be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded and sliced into thin half moons. In a large bowl, combine cucumbers and salt and mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. Sprinkle with sesame seeds and mix. Let marinate for 20 minutes before serving. Adjust seasonings before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55809,"Sponge Cake Shortcakes 1 pint strawberries or blueberries 1 lemon 6 tablespoons superfine sugar 2 cups heavy cream 3 tablespoons brandy 12 sponge cake shells Instructions: Cut the stems off the strawberries. Wash under cold water, then drain and pat dry with paper towel. Grate the rind of the lemon onto a small plate and set it aside. Cut the lemon in half and juice it into a medium bowl, using 1 hand to catch any falling seeds. Cut the strawberries into slices and add to the bowl along with 3 tablespoons sugar. Toss until the sugar has dissolved. Do this at least 1 hour (or up to 4 hours) before you serve them so that the berries get nice and juicy. Refrigerate them. In a large mixing bowl, beat the cream and remaining sugar with a good-size whisk or an electric mixer until the cream starts to thicken. Add the brandy and lemon zest, and keep beating until the whipped cream holds little soft peaks. You can whip the cream up to 1 hour before you serve the shortcakes. Keep it refrigerated. Just before serving the shortcakes, add the berries and their juice to the bowl of whipped cream. Stir them together gently until the berries are distributed throughout the cream. The whipped cream will get soft and a little runny, which is exactly what you want. Set a shortcake shell in the center of each plate and spoon the berry cream over it. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55810,"Limoncello Spritzer 1 pint raspberries, plus extra for garnish 1 cup limoncello, well chilled 2 bottles prosecco, well chilled Ice, optional Instructions: Add the raspberries to a food processor and puree until smooth. Strain the raspberries through a fine mesh sieve into a pitcher. Stir in the limoncello and prosecco. Garnish with more berries. Serve in ice filled glasses if desired. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 55811,"Mini Chocolate Cake Centerpieces 1 (18 1/4-ounce) milk chocolate cake mix 3 eggs 1/3 cup oil 1 1/4 cups chocolate milk 2 (16-ounce) containers milk chocolate frosting 1/4 cup cocoa powder 1/3 cup toasted pecans, finely chopped 1/3 cup toasted macadamia nuts, finely chopped 1/3 cup shredded coconut, toasted 1/3 cup chocolate cake crumbs 1/3 cup chocolate chips Store bought truffles and chocolate candies Instructions: Preheat the oven to 350 degrees F. Spray 5 (4 by 2-inch) high cake pans with nonstick cooking spray. In a large mixing bowl, combine the cake mix, eggs, oil, and chocolate milk. Beat on medium speed for 2 minutes, scraping down the bowl to be sure the batter is well incorporated. Fill each pan two-thirds of the way to the top. Bake in the oven for 12 to 15 minutes, rotating the pans halfway through baking. A toothpick inserted in the center should come out clean when done. Remove from the oven. When the pans are cool enough to handle, unmold the cakes and cool completely, right side up on a wire cooling rack. In a large bowl, mix together the milk chocolate frosting with cocoa powder. To decorate: Using a serrated knife, level the tops of each cake (crumble the extra cake for cake crumbs to decorate). Adhere each cake to a 4-inch cardboard cake board using a dab of frosting. Ice the top and sides of the cake using an offset spatula. Using a different ingredient for each, cover the sides of each cake by holding over a bowl and using hands to gently press the nuts, coconut, etc. into the sides of each cake. Place each onto small silver cake pedestals of varying heights. Top each with 2 or 3 chocolates and truffles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55812,"Pumpkin Soup 2 tablespoons butter 1 onion, diced 2 carrots, peeled and diced 1 apple, peeled and diced 2 cups fresh pumpkin, roasted and diced, see note below 1 tablespoon sage leaves 3 cups chicken stock 1 cup cream Salt and freshly ground pepper Instructions: In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper. Divide soup among 4 soup bowls and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55813,"Breakfast Sausage Cornbread Nonstick cooking spray, for spraying the baking dish 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup milk 1 cup sour cream or 2 percent Greek yogurt 2 tablespoons unsalted butter, melted 1 large egg 1 cup cooked and crumbled breakfast sausage 1 teaspoon chopped fresh sage Instructions: Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, sour cream, butter and egg together in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the sausage and sage. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 55814,"Good Eats Roast Turkey 1 (14 to 16 pound) frozen young turkey 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Instructions: Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55815,"Egg in a Hole Grilled Cheese 2 (1/2-inch) slices sourdough or French bread 1 tablespoon unsalted butter 1 large egg 2 slices Canadian bacon 1/3 cup shredded Swiss cheese 1 teaspoon honey mustard Instructions: Cut a 2 1/2-inch hole from the center of one slice of the bread. Melt butter in a medium nonstick skillet over medium-low heat. When it foams, place the cut slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Flip the egg bread, sprinkle half of the cheese on bread and top with ham. Spread mustard on second piece of bread and close sandwich. Cook until well browned and bottom part of cheese begins to melt, about 1 minute more. Flip whole sandwich and cook until all cheese is melted, about 2 to 3 minutes more. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55816,"Red Devil Cranberries 2 teaspoons canola oil 1/4 cup minced shallot 1 teaspoon minced serrano cl pepper 1 cup fresh orange juice 1/2 cup agave syrup 1 12-ounce package fresh cranberries 1 blood orange 1 tablespoon minced chipotle cl pepper in adobo sauce, plus 1 teaspoon of the sauce 1 teaspoon ground cinnamon Kosher salt Instructions: Heat the canola oil in a large saucepan over medium-high heat. Add the shallot and serrano pepper and cook until softened, 3 to 4 minutes. Add the orange juice and agave syrup, bring to a simmer and add the cranberries. Cook at a low boil until the cranberries have all popped and are just starting to reduce, 6 to 7 minutes. Meanwhile, cut off the top and bottom of the blood orange. Working over a bowl, peel the orange with a sharp knife, then slice between the membranes, letting the segments fall into the bowl. Stir the orange segments and any juice, the chipotle and adobo sauce, cinnamon and 1/2 teaspoon salt into the cranberries. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is thick, about 20 minutes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 55817,"Lemon Blueberry Chicken Salad 1 cup chicken breast, cooked and cubed 1/4 cup sliced green onion 1/3 cup diced celery 1/4 cup red bell pepper, diced 1/2 cup Low-fat Lemon Blueberry Dressing 1 pkg. (12 oz.) DOLE? Greener Selection? Instructions: Gently blend all ingredients together and serve over greens Mix together, 3/4 cup fresh or frozen blueberries, 1/4 cup low-fat lemon yogurt, 1 Tbsp reduced-calorie mayonnaise and1 tsp salt until well blended. Chill and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55818,"Wild Wahoo Gourmet Sandwiches with Rum Pear Spinach Salad 2 wahoo fillets, cut in 1/2 1 whole red bell pepper 1/2 red onion, pulled apart into circles 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice Salt and freshly ground black pepper 1 pear, halved and cored 1 cup rum (recommended: Bacardi) 1 loaf ciabatta bread 2 cups fresh spinach 6 ounces fresh goat cheese (recommended: Chevre), divided 1 avocado, sliced 2 tablespoons low-fat mayonnaise 2 tablespoons low-fat sour cream 1 clove garlic, minced 3 tablespoons fresh lemon juice 1 teaspoon cayenne Salt and freshly ground black pepper 1 tablespoon unsalted butter 1/2 cup walnuts 2 tablespoons dark brown sugar Pinch salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup balsamic vinegar 1 teaspoon fresh lemon juice Salt and freshly ground black pepper Instructions: Wahoo and Spinach Salad:
Add the wahoo fillets, red bell pepper and red onion to a baking dish. Pour in the1/4 cup of olive, 2 tablespoons of lemon juice and season with salt and pepper, to taste. Toss to coat. In separate dish, put the halved pears, flesh side down, and add 1 cup of rum and pinch of salt and pepper. Let both mixtures marinate for 10 minutes.
Add the red pepper to the grill, periodically turning every 5 minutes or until each side is lightly charred. Add the pears to the grill, flesh side down. Grill until the flesh is slightly charred, about 12 minutes. Add the red onion and wahoo to the grill, flipping after 3 minutes.
Slice the ciabatta bread into sandwich-size pieces and add to grill to lightly toast.
Cayenne Garlic Aioli:
Mix together the mayonnaise, sour cream, minced garlic, lemon juice and cayenne pepper in a small bowl. Season with salt and pepper and set aside. Candied Walnuts:
In a cast iron pan, add the butter, walnuts, brown sugar and pinch of salt and pepper. Mix to coat and let sit on the grill in indirect heat. Vinaigrette:
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice and salt and pepper, to taste.
Once the fish is cooked, pull all ingredients off the grill to a platter. Slice the bell pepper and remove the seeds and ribs.
Add the spinach to a medium bowl.
Slice the pears and add them to the spinach. Top with candied walnuts, 3 ounces of the goat cheese and salt and pepper, to taste. Drizzle with half of the balsamic vinegar dressing. Spread the remaining goat cheese on 1 side of toasted ciabatta slices and cayenne aioli on other half. Assemble the sandwiches with sliced roasted bell pepper, red onion, avocado and wahoo. Finish with just a drizzle of balsamic vinegar dressing and serve with the spinach salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55819,"Ginger Honey Tea 1-inch piece ginger root, peeled 1 large strip lemon rind 6 cups water 1/3 cup honey, eyeball it 1 lemon, juiced 4 camomile or other tea bags Instructions: Slice the ginger into coins. Heat the ginger, lemon rind, water and honey to a boil in small pot. Add lemon juice to hot water and transfer to a tea pot. Add tea bags to pot and steep. Remove bags and serve tea. ","[Chardonnay, Riesling, Gewrztraminer]" 55820,"Walnut Thyme Cornbread Nonstick cooking spray, for the muffin pan One 8.5-ounce box cornbread mix
3/4 cup chopped walnuts
2 teaspoons fresh thyme leaves
1/4 cup sour cream
1/3 cup milk
3 tablespoons honey
1 large egg
Instructions: Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray. Combine cornbread mix, walnuts and thyme in a large bowl. Whisk together the sour cream, milk, honey and egg in another bowl. Stir the wet mixture into the dry mixture until just combined. Scoop the batter into the prepared muffin pan. Bake until golden brown, about 20 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 55821,"Fully-Loaded Snack Bars Cooking spray 1/2 cup dry milk powder 1/2 cup wheat germ 1/4 cup whole-wheat flour 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1 cup old-fashioned rolled oats 1 cup dried cranberries or raisins 1/2 cup sunflower seeds 2 large eggs 4 ounces pitted dates 3 ounces dried apricots 1/4 cup pure maple syrup 2 tablespoons unrefined coconut oil Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Line the bottom of the pan with foil, leaving a slight overhang at each short end, then spray the foil. Whisk together the milk powder, wheat germ, flour, cinnamon and baking soda in a large bowl. Add the oats, cranberries and sunflower seeds, and toss to combine, breaking up any clumps of fruit with your hands. Pulse the eggs, dates, apricots, maple syrup and coconut oil in a food processor until some of the fruit is finely chopped (it's OK to have some larger chunks). Add the oat mixture, toss it a bit with a fork, then process briefly to make a chunky paste. Scatter small clumps of the dough evenly across the prepared pan. Wet your hands a bit with cool water, and press the batter firmly into an even layer. Bake, rotating halfway through, until the outer edges are brown and the top is lighter brown and still slightly soft in the center, about 17 minutes. Put the pan on a wire rack, run a knife down the long edges to push the bars away from the sides of the pan and let the bars cool completely, about 30 minutes. Lift the bars from the pan using the foil overhangs, and slide the bars off the foil onto a cutting board. Cut them into twelve 3-by-4-inch bars, and wrap each one in plastic wrap. The bars will stay moist, refrigerated in an airtight container, for 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55822,"Grilled Lobster 1 (1 1/2 pound) whole lobster Creole seasoning (recommended: Tony?s) Instructions: Preheat the oven to 400 degrees F. Preheat a grill.
Bring a large pot of water to a boil. Carefully plunge the lobster, head first, into the water and cook for 2 minutes. Remove from the water and plunge into an ice bath to stop the cooking. Carefully, split the lobster tail down the back. Add Creole seasoning to the meat. Place the lobster on a hot grill belly down first for 4 minutes, then flip and repeat on backside. Place lobster in the oven for a flash cook of 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55823,"Pesche alla Nonna 2 1/2 cups water 1 whole vanilla bean, split, or 1 teaspoon vanilla extract Pinch salt 1/2 lemon, juiced 1 cup granulated sugar 6 small, ripe, but slightly firm peaches 1 pint raspberries Superfine sugar, optional Vanilla ice cream 6 amaretti cookies or small biscotti Instructions: Combine the water, vanilla bean, salt, lemon juice, and sugar in a large saucepan. Bring to a simmer over moderate heat, stirring to dissolve the sugar. Peel the peaches with a vegetable peeler and leave whole. Add the peaches to the simmering liquid, cover, and adjust the heat to maintain a gentle simmer. Poach the peaches until they are barely tender when pierced with a knife, about 4 minutes; they will continue to cook as they cool. Remove them from the poaching liquid with a slotted spoon; reserve the syrup. When they are cool, halve the peaches and remove the pits. Strain the syrup, let cool thoroughly, then pour it over the peach halves. Cover and chill the peaches. Put the raspberries in a blender with 1/2 cup of the syrup from the chilled peaches. Blend until smooth, then strain through a fine-mesh sieve to remove the seeds. Thin the raspberry sauce, if needed, with a little more syrup. Taste and add a little superfine sugar if the sauce needs sweetening. To serve, cut each peach half into 3 slices. Make a pool of the raspberry sauce on 6 dessert plates. Put a scoop of ice cream in the center. Surround with the peach slices. Crumble an amaretti cookie over the top and serve. ","[Chardonnay, Moscato, Prosecco, Sparkling Shiraz]

" 55824,"Wiener Schnitzel 6 veal cutlets 1 1/2 tablespoons fresh lemon juice Salt 1/2 to 1 cup all-purpose flour 2 eggs, lightly beaten with 2 tablespoons cold water 2 tablespoons vegetable oil 1 generous cup fine, dry bread crumbs 4 to 5 tablespoons butter Instructions: Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 55825,"Caponata Picnic Sandwiches 1/4 cup olive oil 1 celery stalk, chopped 1 medium eggplant, cut into 1/2-inch pieces Salt and freshly ground black pepper 1 red bell pepper, cut into 1/2-inch pieces 1 medium onion, chopped 1(14 1/2-ounce) can diced tomatoes 3 tablespoons raisins 1/2 teaspoon dried oregano leaves 1/4 cup red wine vinegar 2 teaspoons sugar 1 tablespoon drained capers 1 loaf ciabatta bread, cut crosswise into 6 equal pieces 2 garlic cloves, peeled 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella Instructions: Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste. Cut the bread pieces horizontally in half. Grill the bread cut side down on a grill pan over medium high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half and serve. To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 55826,"Truvia? natural sweetener Sweet and Spicy Cocktail Nuts 1/3 cup Truvia? natural sweetener or 18 packets 1/2 tsp. ground cinnamon 1/8 tsp. cayenne pepper Dash ground ginger 1/4 tsp. fine salt 1 egg white 1 tbsp. water 1 lb. unsalted nuts, such as pecans, walnuts and almonds or a combination Instructions: Preheat the oven to 225 degrees F. Spray or lightly grease a baking sheet with sides. Whisk together Truvia? natural sweetener, spices and salt and set aside. Whip the egg white and water until foamy and holds a soft peak, about 4 to 5 minutes. Add the nuts and toss to coat completely in whipped egg white. Add the spice mixture and toss to coat completely. Transfer to the prepared baking sheet and spread out into an even layer. Bake 1 hour, until nuts are toasty and crisp, stirring every 15 minutes. Cool completely. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55827,"Grilled Halloumi and Watermelon Kebobs 2 cups cubed halloumi 2 cups cubed watermelon Olive oil Freshly cracked black pepper Hot honey, to serve Fresh mint leaves, to serve Instructions: Set up your grill for direct heat by spreading the coals evenly along the bottom. On each skewer, alternately thread the halloumi and watermelon. Drizzle with olive oil and season with pepper. Place on the grill and char, about 1 minute. Flip and char the other side for 30 to 40 seconds. You are looking for grill marks on the watermelon and for the halloumi to get slightly soft. Remove to a platter and drizzle with hot honey. Sprinkle mint over the top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 55828,"Charred Beef and Spinach Hand Roll 1 (8-ounce) fillet of beef tenderloin 1 tablespoon canola oil Coarse sea salt 2 tablespoons coarse ground black peppercorns 2 tablespoons coarse ground white peppercorns 2 tablespoons coarse ground green peppercorns 2 tablespoons coarse ground pink peppercorns 1 tablespoon coarse ground Szechwan peppercorns 1 lemon, juiced 1 tablespoon Japanese soy sauce 2 tablespoons grapeseed oil 1 pound baby spinach leaves 1 tablespoon freshly grated wasabi or wasabi paste 3 tablespoons creme fraiche (may substitute sour cream) Sushi Rice, recipe follows Nori sheets 4 cups sushi rice (Calrose/short grain) Water, up to Mount Fuji 1 cup rice wine vinegar 1/4 cup mirin 1/2 cup sugar Instructions: Preheat 2 cast iron pans. Coat the beef with oil then well in salt. Mix the peppercorns together and roll the beef in it. Coat well. When pans are screeching hot, place the beef in one and place the second pan on top, pressing down. This is called doing a \Pittsburgh. When the top and bottom get blackened, remove and let rest 3 minutes before slicing into 1/8-inch slices. Cut nori in half lengthwise. In a bowl, whisk together juice, soy and oil. Toss with spinach, reserve.
In a small bowl, mix together wasabi and creme fraiche. Using wet hands, lightly pat rice on bottom half of nori, 1/4-inch thick. Place 2 or 3 slices of beef on the rice. Place a small mound of salad diagonally across the rice from the top left corner to the bottom right. Drizzle with wasabi mixture on top of salad. Roll a cone by bringing the bottom left corner of the nori to half way up the right side edge then roll over. Moisten the top edge to glue. Repeat process.
Serve on small bed of salad or eat on the go.
Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in su (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean bowl with damp cloth, cover and let rest for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 55829,"Fleur De Sel Caramels Vegetable oil 1 1/2 cups sugar 1/4 cup light corn syrup 1 cups heavy cream 5 tablespoons unsalted butter 1 teaspoon fleur de sel, plus extra for sprinkling 1/2 teaspoon pure vanilla extract Instructions: Line an 8-inch square baking pan with parchment paper, then brush the paper lightly with oil, allowing the paper to drape over 2 sides. In a deep saucepan (6 inches diameter * 4 1/2 inches deep), stir together 1/4 cup water with the sugar, and corn syrup, and bring to a boil over medium-high heat. Continue to boil until the mixture is a warm golden brown color. Don't stir - just swirl the pan to mix. Watch carefully, as it will burn quickly at the end! In the meantime, in a small pan, bring the cream, butter, and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat, and set aside. When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful! It will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium low heat for about 10 minutes, until the mixture reaches 248 degrees (firm ball) on a candy thermometer. Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours until firm. When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long end, roll the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glacene or parchment papers into squares and wrap each caramel in a paper, twisting the ends. Store in the refrigerator and serve the caramels chilled. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 55830,"Steamed Chocolate Pudding 1/2 cup butter softened 1/2 cup soft brown sugar 3 eggs, beaten 1/2 cup self-raising flour (recommended: Wondra) Pinch salt 2 tablespoons cocoa powder 2 tablespoons dark chocolate, chopped finely 5 tablespoons white chocolate, chopped finely 12 ounces bitter chocolate, preferably 64 percent 8 1/2 ounces unsalted butter 4 large eggs, separated 1/3 cup confectioners' sugar 1/3 cup unsweetened cocoa powder 1/2 cup heavy cream Instructions: Preheat oven to 350 degrees F. In a bowl cream together butter and sugar until pale and fluffy, beat in the eggs a little at a time, beating well after each addition. Sift the flour, salt and cocoa powder into the creamed mixture and fold in with a metal spoon. Stir in the chopped chocolate until evenly combined. Lightly grease 6 individual pudding ramekins. Divide the prepared mixture evenly into the greased ramekins. Place the ramekins in a roasting pan. Pour boiling water into the roasting pan to come halfway up the side of the ramekins. Bake in preheated oven for 50 minutes or until a skewer inserted into the mixture comes out clean. Let rest them for a couple of minutes and remove from the ramekin. For the chocolate terrine: Melt together chocolate and butter and let it cool down slightly. When warm stir in 4 yolks. Sift sugar and cocoa powder and stir into the chocolate mixture gently. Whip heavy cream and egg whites to soft peak separately. Fold into the chocolate mixture and set it in a lined terrine mold. Refrigerate and use next day. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 55831,"Sopa Seca \Dry\ Soup 1 large tomato 1 large jalapeno cl 1 small onion, coarsely chopped 1 large garlic clove 6 sprigs of cilantro 1/4 cup vegetable oil 1 7-ounce package small shaped pasta such as melon seeds or alphabet 2 cups chicken stock or water Instructions: Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno and cook, turning frequently, until the skin of the tomato and cl is blackened and blistered all over, about 15 minutes. Remove the tomato into a bowl to hold the juices. Place the cl in a small plastic or paper bag; let rest 10 minutes. When they are cool enough to handle, peel off the charred skin. If some tiny blackened bits remain, they will just add to the flavor. Be sure to save all the delicious juices. Place tomato, onion, garlic, cilantro and jalapeno cl in the blender or food processor and process until almost smooth, about 1 minute. Reserve. Place the oil in a small Dutch oven or medium saucepan; heat over medium-high heat until rippling. Add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of the oil. Add pureed tomato mixture and cook, stirring often, for 2 minutes. Reduce heat to low; add chicken stock and bring to a simmer. Cover Dutch oven and cook for 20 minutes or until the liquid is absorbed. Serve with shredded Parmesan cheese and pico de gallo salsa if desired. ","[Rioja, Barbera, Tempranillo, Garnacha]" 55832,"Waffled and Loaded Hash Browns 2 small all-purpose potatoes 2 tablespoons unsalted butter, melted, plus more, for the waffle iron 1 tablespoon chopped fresh chives, plus more, for serving Kosher salt and freshly ground black pepper Sour cream, shredded Cheddar, chopped tomato and chopped pickled jalapeno, for serving Instructions: Preheat a waffle iron to medium-high heat. Preheat the oven to 200 degrees F. Peel the potatoes, then shred on a box grater. Squeeze the excess liquid into a bowl and reserve. Put the shredded potatoes, butter, chives, 2 teaspoons of the potato liquid, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss to combine. Lightly brush the top and bottom of the waffle iron with melted butter. Put a scant 1/2 cup of the potato batter into the waffle iron, close gently and cook until golden and crisp, 4 to 8 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Top the waffled hash browns with sour cream, Cheddar, tomato and pickled jalapeno.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55833,"Spaghetti with Lemon and Zucchini 1 1/2 teaspoons kosher salt, plus more for the pasta water 1 lemon, thinly sliced and seeds removed
3 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, smashed and peeled
1/4 cup capers, drained
1 teaspoon anchovy paste
1/2 teaspoon red pepper flakes
4 small zucchini (about 2 pounds total), halved and sliced 1/3-inch thick
1/2 pound spaghetti 1/2 cup freshly grated Parmesan 1/2 cup fresh basil, roughly chopped or torn
1/2 cup fresh dill, chopped
1 cup crumbled feta or goat cheese
Instructions: Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well. Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes. Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 55834,"Blackberry-White Chocolate Fool with Toasted Hazelnuts 4 cups fresh blackberries 1/4 cup sugar, plus 3 tablespoons 1/4 cup cassis 1 1/2 cups very cold heavy cream 3 ounces white chocolate, melted 1/4 cup hazelnuts, toasted and chopped Mint leaves, for garnish Instructions: Place berries in a large bowl. Add 1/4 cup sugar and 2 tablespoons cassis, stir well, and let sit at room temperature for 30 minutes. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl. Whip heavy cream, 3 tablespoons sugar, and 2 tablespoons cassis in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour. Layer goblets with berry-cream mixture and whole macerated berries. Sprinkle with chopped hazelnuts and garnish with mint. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 55835,"Hash Brown Casserole 2 tablespoons butter 3 cloves garlic, finely chopped One 6-ounce slab country ham, diced 1 small onion, finely chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour 1 1/2 cups milk 1/2 cup chicken stock 1 1/2 cups shredded sharp Cheddar One 22-ounce package frozen shredded hash brown potatoes 3 green onions, thinly sliced Instructions: Preheat the oven to 350 degrees F. Add the butter to a large heavy skillet. Once foaming and melted, add the garlic, ham, onions and some salt and pepper. Saute until the onions are tender and the ham is browned, about 4 minutes. Stir in the flour and cook until pasty, about 2 minutes. Add the milk and stock and stir until smooth. The mixture will begin to thicken as it comes to a simmer. Once thick, turn off the heat and add 1 cup of the shredded cheese. Stir until melted. Add the hash browns and green onions and stir until well mixed. Add to a 13-by-9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese. Bake until the top is golden and the potatoes are tender, 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55836,"Lychee Gelatin Shot 2 boxes pineapple flavored gelatin 1 teaspoon sugar 1 cup water 1 can lychees in syrup 1/4 cup light rum 10 to 12 small plastic cups or shot glasses Instructions: In a medium bowl, combine the gelatin and the sugar. In a small saucepan, bring water to a boil. Add boiling water to the bowl and whisk vigorously to dissolve the gelatin. To the gelatin mixture, add 1 cup of lychee syrup, and rum and whisk again. Cut the lychees in half and place 1 half in each cup. Pour the gelatin mixture into the cups. Refrigerate until set. ","[Sauternes, Moscato, Riesling, Vin Santo]" 55837,"Fresh Mint Tea 1 1/2 cups loosely packed fresh spearmint leaves 1/3 cup sugar 2 1/4-inch-thick orange slices (do not peel) 6 whole cloves 2 orange pekoe tea bags Instructions: Bring 4 cups of water to a boil in a saucepan. In another saucepan, combine the spearmint leaves, sugar, orange slices, cloves and tea bags. Carefully pour the boiling water over the tea mixture and let it steep for 3 minutes. Stir to dissolve the sugar, and then strain the tea into a small warmed teapot or other serving vessel. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55838,"Adobo Quesadilla Burger with Grilled Corn Salsa 2 pounds ground chuck 3/4 cup black beans 1/2 cup chopped cilantro leaves 1/2 cup grated onion 3 garlic cloves, pressed 2 tablespoons adobo sauce 1 tablespoon ground cumin 2 teaspoons seasoned salt 1/2 teaspoon black pepper 3 to 4 tablespoons vegetable oil, for brushing on the grill pan 1 ear corn on the cob 1/4 cup red onion, diced 2 tablespoons chopped cilantro leaves 2 tablespoons chicken stock 2 tablespoons pineapple juice 1 teaspoon ground cumin Dash hot sauce Salt and freshly ground black pepper 6 large tortillas 6 slices queso fresco cheese Toothpicks Cilantro leaves, for garnish Instructions: Preheat grill pan on medium-high. To make the patties, combine the chuck, beans, cilantro, onion, garlic, adobo, cumin and seasoned salt and pepper in a large bowl. Mix to combine, handling as little as possible. Shape into 6 patties. Loosely cover with plastic wrap and set aside. To prepare the corn topping, brush grill pan with 1 tablespoon oil. Grill 1 ear of corn on grill pan until golden and has grill marks. Transfer to cutting board and allow to cool a bit. In a medium bowl, combine red onion, cilantro, chicken stock, pineapple juice, cumin, hot sauce and salt and pepper. Cut corn off of cob and toss with mixture. Transfer mixture to a sheet of foil and wrap to keep warm. Brush grill pan with 1 tablespoon additional oil. Place the patties on the pan and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Remove burgers from pan and place on platter. On each flour tortilla, layer burger, queso fresco and an equal amount of corn topping. Fold in sides of tortilla and roll like a burrito, securing with toothpicks. Brush grill again with oil. Place each tortilla wrapped burger on grill and grill until tortilla is golden brown and crispy. Cut in half diagonally. Garnish with cilantro leaves. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 55839,"Spicy Chopped Salad 2 romaine lettuce hearts, shredded 1 cup drained giardiniera salad (hot pickled vegetables), available in Italian foods aisle or in bulk bins near specialty olives in the grocery store 1 lemon, juiced Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper Instructions: For salad, place shredded greens in a serving dish and combine with coarsely chopped hot pepper salad (giardiniera). Dress salad with a little lemon juice, extra virgin olive oil, salt, and pepper, to your taste ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 55840,"Strawberry and Banana Stuffed French Toast with Grand Marnier Syrup 3 cups hulled and quartered strawberries 1/4 cup granulated sugar Grated zest and juice of 1 lemon 1 cup Grand Marnier 1 cup granulated sugar Grated zest and juice of 2 oranges 3 eggs 3/4 cup half-and-half 1 tablespoon granulated sugar 1/2 teaspoon ground cinnamon 3 to 4 grates fresh nutmeg 8 ounces whipped cream cheese 12 slices brioche bread 1 cup hulled and sliced fresh strawberries 1/4 cup strawberry jam 1 cup sliced fresh bananas 2 to 3 tablespoons unsalted butter Fresh whipped cream, for serving Toasted sliced almonds, for serving Confectioners' sugar, for dusting Instructions: For the macerated strawberries: In a medium saucepan, combine the strawberries, sugar, lemon zest, lemon juice and 1/4 cup water and stir. Bring to a simmer, and then lower the heat and swirl. Cook until the strawberries are soft (but not falling apart) and the liquid is syrupy, 7 to 8 minutes. Set aside to cool. For the Grand Marnier syrup: Combine the Grand Marnier, sugar, orange zest, orange juice and 1/4 cup water in a saucepan and simmer for 10 minutes until slightly thickened. Set aside to cool. For the strawberry and banana stuffed French toast: In a medium bowl, whisk together the eggs, half-and-half, granulated sugar, cinnamon and nutmeg. Stir the cream cheese to soften, and then spread on 6 of the bread slices. Top each slice with a layer of the strawberries. Spread a thin layer of strawberry jam on the other 6 pieces of bread, and top each slice with a layer of the bananas. Place each bread slice with strawberries together with a bread slice with bananas to form 6 sandwiches. Press around the edges to seal. Melt the butter in a nonstick saute pan (or flat griddle top) over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan. Cook until golden brown, 3 to 4 minutes per side. Slice in half on the diagonal and serve topped with the macerated strawberries, whipped cream, toasted almond slivers and a good dusting of confectioners' sugar. Drizzle with the Grand Marnier syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55841,"Pine Valley Bramble 5 cups brewed hibiscus tea 1 1/4 cups gin
1 cup Blackberry Simple Syrup, recipe follows 1 cup fresh lemon juice
1/4 cup creme de mure
Blackberries, for garnish
1 cup sugar One 6-ounce container blackberries
Instructions: Combine the hibiscus tea, gin, Blackberry Simple Syrup, lemon juice and creme de mure in a pitcher. Taste for balance and adjust as necessary. Pour into rocks glasses over fresh ice, garnish with a blackberry and serve. First make the simple syrup: Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Add 1 cup of the cooled simple syrup to a blender with the berries and blend until smooth. Strain out the seeds and pulp before using. Keep any remaining simple syrup in the refrigerator, covered, for up to 1 week. ","[Gin, Vodka, Cava, Prosecco]" 55842,"Seafood Cannelloni with Hawaiian cl Alfredo 3 cups chopped Hawaiian cl or other fresh cl 2 tablespoons chopped garlic
2 tablespoons salt
White wine vinegar, to taste
1 quart heavy cream 1 pound scallops 1 pound shrimp
2 tablespoons butter 1 tablespoon minced garlic 1 pound crab meat 3 cups grated mozzarella, plus additional for topping 3 cups ricotta
2 cups mascarpone
1 cup grated Parmesan plus 2 ounces Parmesan, grated Twenty 4-inch sheets fresh pasta 8 ounces heavy cream
Instructions: For the Hawaiian cl cream: Combine Hawaiian chiles, garlic, salt and enough vinegar to result in a paste in food processor and process until smooth. This mixture can be used immediately, but it will be harsh. For best results, age in a jar for 6 months to 1 year. Mix 1 tablespoon aged Hawaiian cl concentrate with the cream for the Hawaiian cl cream base. For the alfredo: Chop scallops and shrimp, then saute in the butter with the garlic in a 10-inch nonstick pan, along with 1 tablespoon Hawaiian cl cream, until the shrimp are pink and done. Transfer to an 8-quart mixing bowl. Preheat the oven to 400 degrees F. Mix crab, mozzarella, ricotta, mascarpone and 1 cup Parmesan into the scallop and shrimp mixture until fully mixed. Spread mixture on a pasta sheet and roll up. Repeat with remaining filling and pasta sheets. Place seam-side down in a baking dish. Top with some mozzarella and bake for 8 minutes. Meanwhile, stir together heavy cream and 1 tablespoon Hawaiian cl cream in a small saucepan and bring to a boil. Add remaining 2 ounces Parmesan and mix well. Let reduce to thicken, then turn off heat. Serve cannelloni over Hawaiian cl alfredo sauce and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55843,"Fat Daddy's Fancy Slaw 1/2 lemon, juiced and zested optional 1/2 cup balsamic vinegar
1 Granny Smith apple 4 cups mayonnaise
8 ounces blue cheese crumbled 2 tablespoons Dijon mustard
2 teaspoons dried thyme
1 teaspoon coarsely ground black pepper
1 teaspoon sea salt
2 carrots, peeled and grated 1 head green cabbage, julienned
1/2 head red cabbage, julienned Instructions: Combine the vinegar, lemon juice and zest, if using, in a large mixing bowl. Cut the apple into a very small dice (brunoise) and immediately add it to the bowl to avoid browning. Add the mayonnaise, blue cheese, mustard, thyme, black pepper and sea salt to the bowl, and mix thoroughly. Set aside. Combine the carrots, green cabbage and red cabbage in a separate large bowl. Dress the cabbage mixture with the mayonnaise dressing until evenly coated, but not drowning in dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55844,"Pumpkin Pie Cupcake, Vanilla Chantilly and Crumble 2 cups sugar 4 eggs 8 ounces butter, melted 6 ounces orange juice 2 teaspoons pure vanilla extract 2 cups pumpkin puree 2 teaspoons Saigon cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger 3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup sour cream Vanilla Chantilly, recipe follows Crumble, recipe follows 3 cups plus 6 tablespoons heavy cream 3/4 cup powdered sugar 1 tablespoon pure vanilla extract 1 tablespoon powdered gelatin
4 cups all-purpose flour 1 1/3 cups sugar 1 1/4 cups butter 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt Instructions: Preheat the convection oven to 350 degrees F. Line a cupcake or muffin pan with regular-size cupcake liners. In a mixing bowl of a stand mixer fitted with a paddle attachment, mix the sugar and eggs until pale yellow. Add the melted butter, orange juice and vanilla. Then add the pumpkin puree. Add the cinnamon, nutmeg and ginger to the mixing bowl, and combine thoroughly. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients and the sour cream to the egg mixture, alternating between the dry ingredients and the sour cream. Fill the prepared cupcake liners three-quarters of the way full with the batter. Bake until a toothpick inserted in the center comes out clean, 14 to 16 minutes. To assemble: Top the pumpkin cupcake with a dollop on top of the Vanilla Chantilly. Roll the sides of the cupcake in the Crumble to coat. In a mixing bowl fitted with a whisk attachment, whip 3 cups of the heavy cream until it starts to get thick. Add the powdered sugar a little at a time while it is whipping, being careful not to over mix the cream. Then add the vanilla. At this point the whipped cream should be at a soft peak. Bloom the gelatin with the remaining 6 tablespoons heavy cream When the gelatin is completely bloomed, put in the microwave at 10 second increments until melted. Then add the warm liquid to the whipped cream. Put the vanilla chantilly in a piping bag fitted with a round tip. Preheat the oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle, combine the flour, sugar, butter, baking powder, cinnamon and salt. Mix just enough to combine. Spread the crumble on a sheet tray in a thin layer and bake until golden brown. (The crumble can also be used as topping for muffins and quick breads.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 55845,"Skillet Charred Burger, Green Peppercorns and Shallots 1 pound ground top round 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons olive oil 4 large shallots, peeled, thinly sliced 2 tablespoons green peppercorns, drained and crushed 1/2 cup dry red wine, preferably a syrah or zinfandel 3 tablespoons unsalted butter 8 slices of french baguette bread, toasted in a warm oven Instructions: Form the meat into burger patties and season each with salt and pepper. Heat a skillet (non-reactive and with grill ridges preferred) over medium high heat. Add 1 tablespoon of olive oil and heat for a moment before adding the burgers. Char the burgers on the grill ridges and flip to cook the other side. Cook the burgers to desired doneness, remove and keep warm. Add the shallots to the pan along with the remaining olive oil and cook the shallot for 2 minutes untill they begin to crisp but do not burn them. Add the peppercorns and saute for 1 minute. Add the red wine and reduce quickly by half. Place the burgers on several pieces of baguette, swirl the butter into the red wine sauce and pour sauce over the burgers. Serve with a green salad and roasted new potatoes.; ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 55846,"French Stewed Chicken Thighs 1 cup all-purpose flour, for dredging 1 rounded teaspoon dried thyme Kosher salt and freshly ground pepper 8 skinless chicken thighs, bone-in 2 tablespoons EVOO 2 tablespoons butter 8 ounces button mushrooms, quartered 2 large shallots, finely chopped 1 carrot, finely chopped 1/2 teaspoon sugar 1/2 cup dry white wine 1/4 cup chopped fresh tarragon 1/3 cup pitted picholine or other buttery black olives, finely chopped One 28-ounce can chopped San Marzano tomatoes 1 baguette, for serving Instructions: Put the flour in a shallow dish and season with the thyme, salt and pepper. Dredge the chicken in the flour, shaking off the excess. Heat the EVOO in a Dutch oven over medium-high heat. Add the chicken and cook until browned and crisp on both sides. Remove to a plate. Melt the butter in the pot over medium heat. Add the mushrooms and cook until lightly browned. Add the shallots, carrots and sugar, and season with salt and pepper. Cook for a couple of minutes to soften. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the tarragon, olives and tomatoes and bring to a simmer. Return the chicken to the pot and cook, partially covered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Slice the baguette on an angle and toast in the oven. Divide the chicken and sauce among plates and serve with the baguette. Cook's Note: The stewed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 55847,"Double Stuffed Carrot Sweet Potatoes 1/2 cup Hidden Valley? The Original Ranch? Dressing 1/2 cup orange juice 1/2 teaspoon nutmeg 1 cup carrots, diced 1 cup pecans, chopped 2 tablespoons brown sugar 4 large sweet potatoes (about the same size so they cook evenly) Instructions: Preheat oven to 375 degrees F. Cut potatoes in half lengthwise. Place potatoes cut-side down on a baking sheet sprayed with cooking spray. Bake for 35-45 minutes until potatoes are soft. Allow to cool enough to handle with oven mitts. Meanwhile, pour the orange juice into a sauce pan over medium heat. Add the diced carrots and cover. Simmer over low heat for 15 minutes until carrots are softened. Remove the carrots from the pan and dump into the bowl of a food processor. With a spoon, scoop out the sweet potatoes-careful to leave the skins to re-stuff. Add the sweet potato meat to the food processor bowl along with the nutmeg, brown sugar and Hidden Valley® The Original Ranch® Dressing. Process for several minutes until well pureed. Re-stuff the potato skins with the potato/carrot puree and bake for another 25 minutes. Garnish with chopped pecans and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 55848,"Grandma Peggy's Cornmeal Rolls 2 cups milk 1/2 cup cornmeal 1/2 cup butter or margarine 1/2 cup sugar 2 teaspoons salt 1/2 cup water 2 teaspoons quick-rise yeast 1/2 cup warm water 2 eggs, well-beaten 3 to 5 cups flour, as needed Instructions: Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 55849,"Nana Poblano Chilaquiles 1 pound tomatillos 1 quart chicken or vegetable stock
1 cup whole milk
1/2 cup heavy whipping cream
1/2 cup sour cream
Two 16-ounce cans pinto beans 2 tablespoons lard
1 Spanish onion, diced fine
12 ounces tortilla chips 2 ounces queso fresco
1/4 cup sour cream
1/4 bunch fresh cilantro, chopped
1/2 Spanish onion, diced very small
Instructions: For the poblano cream: Place tomatillos in a large saucepan with stock and simmer over low heat until tomatillos are soft and liquid is reduced by half, about 15 minutes. Add milk and heavy cream and simmer for about 5 more minutes on low heat. Add sour cream and puree with a stick blender until smooth. For the refried beans: Open, rinse, and drain the pinto beans. In a large saute pan or cast-iron skillet add lard and onions and cook over medium-low heat until onions are soft and translucent. Add drained beans and 1/2 cup water and cook slowly. Mash beans with a potato masher and simmer until slightly thickened. For the chilaquiles: Place a large saute pan over medium heat and add poblano cream. Heat until hot. Add tortilla chips, making sure to coat chips with poblano cream, and cook until they break and get very soft, 5 to 8 minutes. Divide into four bowls. Serve with refried beans and garnish with queso fresco, sour cream, cilantro and onion. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 55850,"Daiquiri 2 cups crushed ice, plus extra for chilling glass 2 ounces light rum 1-ounce freshly squeezed lime juice, strained of pulp 1/2-ounce Simple Syrup, recipe follows Instructions: If your glass is not chilled, do so by placing some crushed ice in it and set it aside while you prepare the cocktail. Place the 2 cups of crushed ice into a cocktail shaker. Pour the rum, lime juice, and simple syrup over the ice, cover, and shake well. Remove the ice from your serving glass and strain the drink into it. Serve immediately. Simple Syrup: 2 cups sugar 1 cup water Place the sugar and water into a small saucepan over high heat. Bring to a boil. Decrease the heat to medium and cook, stirring occasionally, until the sugar is completely dissolved, approximately 3 to 5 minutes. Remove from the saucepan and allow to cool completely. Syrup can be stored in an airtight container in the refrigerator for up to a month. Yield: 3 cups ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 55851,"Marinated Seafood Salad 2 cups white wine 1 1/2 tablespoons black peppercorns 3 garlic cloves 2 bay leaves 3 quarts water 1 lemon, juiced 2 pounds octopus (will shrink by 1/2 when cooked) 1 pound medium shrimp, peeled and de-veined 1 pound calamari, cleaned and cut into rings 1 pound lump crabmeat 1/2 cup julienned carrots 1/2 cup julienned onions 1/2 cup julienned celery 1/2 cup extra-virgin olive oil 1/2 cup chopped garlic 1/2 cup chopped parsley leaves 1 cup orange segments 2 cups orange juice Salt and pepper Olive oil Instructions: In a large pot place white wine, peppercorns, garlic cloves, bay leaves, water, and lemon juice. Bring to a boil and then lower the temperature to a simmer. Add the octopus and let simmer for 45 minutes, or until tender. Remove from the heat and let the octopus cool in the liquid; this can be done 2 days in advance. Remove the octopus from the liquid, cover and refrigerate. Cook the shrimp and calamari together in the same liquid for 3 minutes, and then let them cool in the liquid. Remove the shrimp and calamari, cover and refrigerate. Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables. Remove the soft purple skin and suckers from the octopus. Marinate it for 1 hour in extra-virgin olive oil, chopped garlic, and parsley. Preheat the grill. On a hot grill, cook octopus for 10 minutes, or until tender. Cut it into 1/4-inch pieces. Mix the seafood, vegetables, orange segments and orange juice in a large bowl and marinate then for at least 12 hours before serving. Add salt, pepper, and olive oil to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55852,"Concord Grape Gelatin with Roasted Peanuts 2 pounds Concord grapes 1/2 cup sugar 1/4 cup heavy cream, plus 1/3 cup for whipping Two 0.25-ounce packets powdered gelatin 1/3 cup chopped salted, roasted peanuts Instructions: Combine the grapes, sugar, 1/4 cup heavy cream and 1/2 cup water in a medium saucepan over medium heat. Cook, partially covered, stirring occasionally, until the grapes are soft and the sugar has melted, about 10 minutes. Test one of the grapes to see if it is soft enough by pressing it against the side of the pot: If it smashes easily, it is ready; set aside to steep for 5 minutes. Put 1/2 cup cold water in a medium bowl and sprinkle the gelatin on top. Let sit until the gelatin is fully absorbed (Do not stir.) Strain the hot grape mixture into the gelatin, whisking gently. Press on the solids in the strainer to extract as much liquid as possible. Discard solids. You should have 3 cups liquid. Skim foam if desired. Pour the mixture into six 4-ounce jelly jars, ramekins or pudding cups. Chill until set, at least 2 hours and up to overnight. Before serving, whip the remaining 1/3 cup heavy cream to soft peaks with a hand mixer. Dollop the cream on top of the jellies and sprinkle with the peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55853,"Vegan Mango Lassi One 30-ounce can Indian mango puree 1 1/2 cups plain vegan yogurt 1/2 cup frozen mango chunks 2 tablespoons fresh lemon juice Mint sprigs, for garnish Crushed cardamom seeds, for garnish Instructions: Combine the mango puree, yogurt, frozen mango and lemon juice in a blender and pulse until almost smooth. Blend in 1 1/2 to 2 cups water as needed until smooth. Pour into glasses. Garnish with mint sprigs and crushed cardamom seeds. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 55854,"Eggplant Schnitzel and Roasted Peppers 1 large firm eggplant Salt
2 lemons, 1 juiced and 1 cut into wedges 2 tablespoons white wine or cider vinegar
1 tablespoon Dijon mustard
3 tablespoons olive oil, plus some for drizzling
Black pepper
3 large field or bell red peppers
3 tablespoons capers
1 tablespoon chopped fresh thyme
1 large clove garlic, finely chopped
1 1/2 cups breadcrumbs
1 teaspoon granulated garlic 1 teaspoon granulated onion
About 1/8 teaspoon freshly grated nutmeg 3 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley Oil, for shallow frying
Instructions: Trim the sides of the eggplant and slice lengthwise into 4 large thin steaks or eggplant cutlets, 1/4-inch thick. Salt the eggplant on both sides and drain on a towel for 20 minutes, turning occasionally. In a shallow dish combine the juice of 1 lemon with the vinegar and Dijon. Whisk in 3 tablespoons olive oil, and season the dressing with pepper. Pat the eggplant dry and turn in the dressing, and cover and chill at least 4 hours or overnight. Char the peppers evenly over a flame or under the broiler to blacken the skins all over. Cover and cool to handle. Wipe off the skins, seed and slice the peppers into long strips. Combine the peppers with the capers, thyme, chopped garlic, a drizzle of olive oil and some salt and pepper. In a shallow dish combine the breadcrumbs with the granulated garlic, onion and nutmeg. Mix in the grated parm and parsley. Remove the eggplant and press to coat in breadcrumbs. Heat 1/2-inch of frying oil in a large skillet over medium to medium-high heat. Fry the eggplant until crispy and deeply golden, 2 to 3 minutes on each side. Serve with the lemon wedges and side of peppers. Get Rachael's shopping list for this episode's recipes here. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55855,"Kardea's Collard Greens with Tomato 1 tablespoon unsalted butter 1 tablespoon olive oil
1/2 large onion, chopped
2 cloves garlic, finely chopped
1 1/2 to 2 cups vegetable stock
2 teaspoons peeled, grated ginger root
1 pound (2 bunches) collard greens, chopped
2 teaspoons honey
Kosher salt and freshly cracked black pepper 2 large beefsteak tomatoes, cored and chopped
Instructions: Melt the butter and oil in a large deep pot over medium heat. Add the onions and saute until slightly softened, 2 to 3 minutes, then add the garlic and cook for 2 minutes more. Add 1 1/2 cups vegetable stock to the pot along with the ginger and bring to a simmer. Add the collard greens in batches, stirring and adding more as they wilt down. Stir in the honey and season the pot with salt and pepper. Stir in the tomatoes, then cover and cook, adding more stock if necessary, until the greens are tender, about 20 minutes. Taste the greens and add salt and pepper if you like. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55856,"Bearnaise Sauce 1/4 cup chopped fresh tarragon leaves 2 shallots, minced 1/4 cup champagne vinegar 1/4 cup dry white wine 3 egg yolks 1 stick butter, melted Salt and pepper Instructions: Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55857,"Herbed Meatloaf 3 eggs, beaten 1 pound ground beef 1 pound ground pork 1 large Vidalia onion, chopped and Sauteed until translucent 3 tablespoons fresh chives, chopped 3 T tablespoons parsley leaves, chopped 1 1/2 tablespoons tarragon, chopped 1/2 can sweet corn 1/2 cup bread crumbs 2 tablespoons Dijon mustard 2 tablespoons Harissa Salt and pepper, to taste Instructions: Preheat oven to 350 degrees. In a large bowl, using hands, combine all ingredients. Place in loaf pan and bake for 40 minutes or internal temperature reads 150 degrees on meat thermometer. Let rest 10 minutes before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 55858,"Duck Liver Pate with Crostini 4 tablespoons olive oil, plus extra as needed 3 anchovy fillets
3 tablespoons capers
4 cloves garlic (3 smashed and 1 for rubbing on toast)
8 duck livers, cleaned and rinsed (about 1 pound)
Splash brandy
Kosher salt
1 baguette, sliced 1/2-inch-thick Instructions: Preheat the oven to 400 degrees F. Coat a large saute pan with olive oil and add the anchovies, capers and smashed garlic. Cook over medium heat, stirring, until the anchovies have dissolved. Add the duck livers, then turn up the heat and saute until the livers are halfway to three-quarters of the way done, 3 to 5 minutes. Add the brandy and cook until the brandy has reduced by half, 3 to 4 minutes. (It should still be pretty soupy.) Transfer everything to a food processor and puree until smooth. Season with a little salt, if needed, and loosen with a little olive oil if needed. Brush the tops of the baguette slices with olive oil. Bake on a sheet tray until golden, about 6 minutes. Rub toasted baguette with a clove of garlic, then schmear each toast with the pate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55859,"Saute of Summer Fruit 2 tablespoons butter 2 ripe peaches, pitted and thinly sliced 4 dark plums, pitted and thinly sliced 1/2 pint raspberries 1/4 cup red currant or other jelly Frozen vanilla yogurt Instructions: Melt butter in a nonstick skillet over medium heat. Stir in the jelly then add the peaches and plums. Cook for about a minute until the fruit is hot and the jelly syrupy. Add the berries and remove from skillet. Serve poured over frozen yogurt or serve topped with frozen yogurt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 55860,"Roasted Cauliflower with Pecan Oil 1 large head cauliflower 1/2 cup or so fragrant Pecan oil Salt and freshly ground pepper Instructions: Remove green leaves from cauliflower and slice vertically into * inch thick slices. Brush both sides of slices liberally with the pecan oil and season lightly with salt and pepper. Lay slices in a single layer on a clean baking sheet and roast in a preheated 375 degree oven for 30 -- 35 minutes or until top of cauliflower is lightly browned and tender. Bottoms will be a deeper golden brown. Remove from oven and brush with any remaining oil. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 55861,"Juicy Mayo Roasted Turkey 1 1/2 cup mayonnaise 1 tablespoon paprika 4 teaspoons dried parsley 2 teaspoons garlic powder 2 teaspoon dried thyme 2 teaspoon ground sage 1 teaspoon hot sauce or a pinch of cayenne Kosher salt and freshly ground black pepper One 10- to 12-pound turkey 1 medium onion, quartered 1 head garlic, halved across the garlic cloves Several sprigs fresh herbs, such as thyme, parsley, rosemary and sage 2 bay leaves Instructions: Adjust a rack in the lowest position and preheat oven to 325 degrees F.\u202fSet a roasting rack in a large roasting pan. Stir together the mayonnaise, paprika, dried parsley, garlic powder, dried thyme, ground sage, hot sauce, 2 tablespoons salt and 2 teaspoons black pepper in a medium bowl. Set aside. Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Rub the mayonnaise mixture all over the turkey, including the cavity, trying to make it as smooth as possible, especially on the breast so it browns evenly. Stuff the cavity with the onion, garlic, herb sprigs and bay leaves. Set the bird breast-side up on the prepared roasting rack. Tent the bird with foil. Roast the turkey for 2 hours. Remove the foil and increase the oven temperature to 425 degrees F. Add a cup of water to the bottom of the pan so that the drippings don\u2019t burn and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh, 30 to 45 minutes. Let the turkey rest about 20 minutes before carving. You can strain the pan drippings and serve them on the side or reserve and blend them into your gravy for extra flavor. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55862,"Sweet and Sour Liver 1 egg Pinch sea salt 1 1/2 pounds calves liver, very thinly sliced 1 cup flour 2 cups fine dry breadcrumbs 1/4 cup butter or vegetable oil 4 large shallots, peeled and diced Juice and segments of 2 limes 2 teaspoons brown sugar 2 hard cooked eggs Instructions: Beat the egg with a pinch of salt. Lightly flour the slices of liver, shake off the excess, and dip them first into the beaten egg and then into the breadcrumbs. In a large heavy skillet, over a medium high heat, melt the butter and quickly sear the liver until brown on both sides. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm. To the same skillet, over a low heat, add the shallots and cook 3 to 4 minutes. Add the lime juice and sugar, stirring until the sugar is dissolved. Add the lime segments. Pour this mixture over the liver and garnish with slices of hard cooked egg. Serve with braised green cabbage. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55863,"Citrus-Spiced Mixed Olives 3 tablespoons olive oil 2 cloves garlic, smashed 1 1/2 teaspoons crushed red pepper 1 large sprig fresh rosemary, 2 bay leaves, or both Zest of 1 orange, peeled in long strips with a vegetable peeler Zest of 1 lemon, peeled in long strips with a vegetable peeler 12 ounces mixed olives, such as kalamata, nicoise, or cerignola, drained 1/2 teaspoon kosher salt Freshly ground black pepper Instructions: Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature. Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 55864,"Southern Swing Cocktail 1-ounce Southern Comfort 1-ounce gin 2 ounces cranberry juice Squeeze fresh lemon Simple syrup, to taste (procedure follows) Lemon slices, for garnish Instructions: Combine all of the ingredients in a cocktail shaker with ice. Strain into a chilled martini glass, or over ice into an iced tea glass. Garnish with a slice of lemon. To make Simple Syrup; Combine equal parts sugar and water in a small pot over medium heat. Heat just until sugar is completely dissolved. Chill before using. ","[Bourbon, Gin, Cranberry]" 55865,"Welsh Rarebit 4 tablespoons (1/2 stick) butter 2 thin slices crusty bread 2 tablespoons all-purpose flour
1/2 cup beer
1/3 cup whole milk
1 heaping teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon cayenne
2 dashes Worcestershire sauce
1 1/2 cups grated sharp Cheddar 1 large egg yolk
Instructions: Chopped fresh chives, for sprinkling Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm. To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes. Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk. Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 55866,"Brisket Roasted with Red Wine, Leeks, Tomato and Peppercorns 1 (5-pound) brisket or shoulder roast 1 to 2 tablespoons olive oil 2 tablespoons minced fresh rosemary 2 tablespoons plus fresh thyme leaves 4 cloves garlic, minced 3 whole leeks, cleaned and cut into 1/2-inch rings 3 cups red wine 1 (16-ounce) can tomatoes, whole 2 tablespoons whole peppercorns Whole thyme leaves Instructions: Preheat oven to 325 degrees. In a heavy pot or Dutch oven heat olive oil and sear the brisket until lightly browned on all sides. Remove meat from pan and let cool for several minutes. In a small bowl, combine rosemary, 2 tablespoons thyme and garlic. Rub the seared brisket all over with the herb mixture. Place leeks in the bottom of the Dutch oven and place brisket on top. Pour wine and tomatoes around brisket and sprinkle with peppercorns. Bake, covered, for 3 hours, basting frequently. Make sure the meat is fork tender when you remove it from the oven. Cool, place in refrigerator overnight and remove congealed fat from surface. To make sauce: Remove meat. Reduce the liquid in the Dutch oven by half. Strain the liquid into a saucepan and heat to a simmer. Whisk in fresh thyme leaves and salt and pepper, to taste. Return brisket to sauce and reheat before serving. Serve over egg noodles or potato latkes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 55867,"Mint Tea 1 bunch fresh mint leaves boiling water Honey, to taste Instructions: Combine mint and boiling water in a teapot. Let stand for 10 minutes. Pour into tea cups. Add honey. ","[Chardonnay, Sauvignon Blanc, Riesling]" 55868,"Greek Grilled Eggplant Steaks 2 eggplants Olive oil, for drizzling Sprinkle of chili powder
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
8 ounces feta, diced
4 Roma tomatoes, diced
1 hothouse cucumber, seeded and diced
1 cup fresh flat-leaf parsley, chopped
1 lemon, sliced in half Instructions: Heat a grill pan over medium heat. Slice both eggplants lengthwise into 3 thick steaks. Drizzle with some olive oil and sprinkle with the chili powder, salt and pepper. Grill the eggplant steaks until tender and nicely marked by the grill pan, about 4 minutes per side. Transfer the eggplant steaks to individual serving plates and sprinkle with the feta cheese, tomatoes, cucumbers and chopped parsley and top with a squeeze of lemon. Serve. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 55869,"Jarred Tomatoes 1 medium onion, roughly chopped 4 stalks celery with leaves, roughly chopped 4 cloves garlic 7 pounds plum tomatoes Kosher salt 1 1/8 teaspoons citric acid (also called sour salt), for preserving 18 fresh basil leaves Six 16-ounce canning jars with lids and bands Clean kitchen towels 2 large stockpots Jar lifter or canning tongs Food mill Instructions: Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well. Place a folded clean kitchen towel or canning rack in the bottom of a stockpot (this keeps the jars from rattling); fill about halfway with water. Add the jars, making sure they're submerged. Bring to a boil and boil 10 minutes; remove with a jar lifter and place on a clean towel. Turn off the heat; reserve the pot of water. Put the lids and bands in a saucepan of simmering water until ready to use (do not boil). Cook the tomatoes: Bring another stockpot of water to a boil. Add the onion, celery and garlic and cook until just tender, about 8 minutes. Add the tomatoes (in batches, if necessary) and cook until they split and rise to the top, about 5 minutes. Strain the vegetables; discard the celery stalks but keep the leaves for flavor. Puree the tomatoes: Set a food mill over a large bowl. Working in batches, puree the tomatoes and vegetables through the mill, scraping the bottom occasionally with a fork. Stir in 2 tablespoons salt, then the citric acid-this ensures a safe acidity level for canning. Fill the jars: Remove the lids and bands from the hot water with tongs and place on a clean towel to dry. Put 3 basil leaves in each sterilized jar (make sure your hands are clean). Use a ladle or funnel to fill the jars with the tomato puree to about 1/2 inch from the top. Wipe the rims of the jars with a damp paper towel, then screw on the lids (do not overtighten). Process the jars: Bring the stockpot of water to a simmer (keep the towel in the pot). Lower the filled jars into the pot, bring to a boil and process 45 minutes. Use the jar lifter to remove the jars and transfer to a towel; let sit overnight. Don't overfill the jars-you need to leave some space. Check the seals: Press the tops of the jars: The lidsshould not pop up and down. Store in a cool dark place for up to 1 year. Once opened, refrigerate for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55870,"Steak, Veggie and Quinoa Bowls 1 cup tricolor quinoa 2 tablespoons chopped fresh cilantro Grated zest of 1 lime Kosher salt 2 sweet potatoes, cut into 3/4-inch cubes 2 poblano cl peppers, seeded and cut into 3/4-inch pieces 1 red onion, chopped
2 tablespoons extra-virgin olive oil 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper 1 pound skirt or flank steak, cut into 2 pieces Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil Pico de gallo, Mexican crema and chopped fresh cilantro, for topping
Lime wedges, for serving Instructions: Preheat the oven to 425? F. Make the quinoa: Cook the quinoa as the label directs; fluff with a fork and stir in the cilantro and lime zest. Season with salt. Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes. Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 55871,"Thanksgiving Oven-Roasted Vegetables 2 small fennel bulbs, tops removed 1 pound fingerling or small potatoes 1 pound Brussels sprouts, trimmed and cut in half Good olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands. Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands. Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking. Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55872,"Beef Rib Chili 6 pounds beef ribs, see Cook's Note* 1 1/2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1/2 cup Chili Powder, recipe follows 2 medium onions, diced 1/4 cup vegetable oil 6 cloves garlic, peeled and smashed 3 tablespoons tomato paste 2 tablespoons ground cumin 1 tablespoon ground coriander 1 tablespoon dried oregano 1 cup tequila 2 cans whole tomatoes, crushed (28 ounces) 2 bay leaves 5 1/2 cups Black Beans, recipe follows Chopped cilantro leaves, for garnish Chopped parsley leaves, for garnish Cornbread, recipe follows 5 ancho chiles, dried 1 chipotle cl, dried 1 habanero cl, dried 2 tablespoons cumin seeds, toasted 1 tablespoon dried oregano 1 tablespoon paprika 1 teaspoon ground cinnamon 4 cups dried black beans 1 cup corn kernels, preferably fresh when available, see Cook's Note* 1 cup cornmeal 1 cup all-purpose flour 1/3 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup buttermilk 1/2 cup unsalted butter, melted 1 egg 2 tablespoons seeded and chopped jalapeno pepper Instructions: Preheat oven to 425 degrees F. Season the ribs with salt, pepper, and 1/4 cup of Chili Powder. Place the ribs on a baking sheet and roast for 25 minutes. Turn the ribs over and continue to roast for another 20 minutes. Heat a large 12-quart pot over medium heat. Cook the onions in vegetable oil for about 5 minutes. Add the garlic, tomato paste, cumin, coriander, oregano, remaining Chili Powder and cook for 1 minute. Add the tequila, and cook for 1 minute. Add the tomatoes and bay leaves. Bring mixture to a boil and add oven roasted ribs. Cover pot and reduce heat, simmering for 2 hours or until the meat is falling off the bone. Remove pot from the heat and pull meat away from the bones, discarding the bones. Add cooked black beans and heat through. Adjust seasoning with salt and black pepper. To serve, garnish with the cilantro and parsley. Serve with Cornbread. Remove the stems from the dried chiles. Roughly chop dried chiles. In batches, place chiles, their seeds, cumin, oregano, paprika and cinnamon, into the food processor. Grind together until it resembles a rough powder. This will take several minutes. Chili Powder can be stored for up to 2 months. Place black beans in a large pot and cover with twice as much cold water. Cook over medium-high heat for 1 hour or until beans are soft. Strain and set aside. Preheat oven to 400 degrees F. Place the corn on a baking sheet and roast for 10 minutes. Cool completely, about 20 minutes. Combine the cornmeal, flour, sugar, baking powder, and salt in large bowl. In a separate bowl, beat together the buttermilk, butter, and egg. Combine the jalapeno and cooled corn with the dry ingredients until evenly distributed. Fold the buttermilk mixture into the dry ingredients until just incorporated (see Cook's Note**). Pour the batter into a well seasoned 9-inch cast iron frying pan and bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 55873,"Fettuccini with Vanilla Bean Lobster Sauce 2 frozen lobster tails, thawed 1/2 lb. fettuccini 2\ piece vanilla bean 1 small shallot, finely minced 3 tsp. unsalted butter 1 tsp. chopped flat leaf parsley Kosher salt and freshly ground black pepper Fleur de Sel for sprinkling, optional Instructions: Place lobster tails in a saucepan of well-salted water, cover and bring to a boil. As soon as the pan comes to a boil, turn off the heat and allow lobster tails to sit in hot water for 5 minutes. Bring a large pot of salted water to boil for pasta. Drain lobster tails and let cool, just until they are cool enough to handle. Remove lobster meat from tails by gently cracking apart the underside of the shell, or carefully cut through shell with a pair of sharp kitchen scissors. Cut lobster tails on an angle into 1/2\ slices and set aside.
With the tip of a pairing knife slice open vanilla bean and scrape out seeds. Add pasta to boiling water and cook according to package directions until al dente. While pasta is cooking heat a large skillet on medium high. Add butter to skillet and when it foams add vanilla bean seeds and pod and shallots and reduce heat to medium low. Cook, stirring for 1 munute. Add lobster pieces and continue cooking and stirring until lobster is cooked through and coated with butter mixture. Reduce heat to low and drain pasta, reserving about 1/2 cup of pasta cooking water.
Add hot pasta to skillet along with 1/4 cup of pasta cooking water, increase heat to medium and continue tossing mixture until sauce thickens slightly, adding a bit more cooking water if needed to nicely glaze pasta. Season to taste with salt and pepper and arrange pasta on serving plates. Sprinkle with parsley and finishing salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55874,"Sauteed Collard Greens 2 bunches collard or kale greens, about 2 pounds 3 tablespoons olive oil 4 garlic cloves, whole 2 quarts chicken broth 1 tablespoon vinegar Kosher salt and freshly ground black pepper Instructions: To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded. Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55875,"Food Gifts Shortbread 1 cup brown sugar 1 stick unsalted butter, softened 1 cup flour 1/4 teaspoon salt 3/4 teaspoon vanilla extract 1/2 cup finely chopped walnuts 1/2 finely chopped currants or dried cherries 2 banana peppers, seeded and finely chopped 1 to 2 habanero peppers (optional) seeded and julienned 2 to 3 tablespoons extra virgin olive oil Course salt, to taste 3 cup ripe tomatoes, coarsely chopped 1 honey tangerine, peeled and coarsely chopped 1/2 medium red onion, finely chopped 1 lime, juiced 1/2 cup finely chopped cilantro 2 cloves garlic, finely chopped 2 to 3 cups assorted olives (drain before measuring) Olive oil as needed, to cover Olive mixture 2 tablespoons capers 2 teaspoon each dried thyme, red pepper flakes and dried oregano
4 bay leaves 1/2 teaspoon freshly ground black pepper 1 lemon, zest grated 1 lemon, juiced Instructions: You will need: Preheat oven to 300 degrees. Cream the sugar and butter, adding the sugar to the softened butter gradually. Blend in flour and salt, mixing well. Add vanilla. Press the batter into an 8-inch square baking pan. Sprinkle the nuts and currants or dried cherries on top, lightly pressing them into the batter. Bake on center rack of oven for 30 to 40 minutes, or until the top is golden brown. Cool and cut into 24 tea-sized bars. To make Gift: Place shortbread in the bottom of teapot. Take 4 corners of tea towel and gently place it into the teapot, folding the ends of towel into the teapot, covering shortbread. Replace the lid and tie a satin ribbon around the teapot's handle. Add tea strainer for decoration. In a large bowl, combine all ingredients except peppers, olive oil and salt. Add the peppers a portion at a time, tasting after each addition, until mixture reaches desired heat. Toss well to combine flavors. Add salt to taste. Marinate in the refrigerator or at room temperature for 1 hour. Add olive oil and toss to coat mixture. Salsa will keep for up to 1 week in refrigerator. To package: Spoon cl salsa into glass canning jars, leaving an 1/8-inch space at the top. Replace lid. Lay mesh screen or cotton fabric on top. Wrap a piece of rope twine, thin metal wire, or a tasseled tie around lid. Yield: about 2 1/2 to 3 cups In a small bowl, combine capers, thyme, red pepper flakes, oregano, bay leaves, black pepper, zest, and lemon juice. Place 1 layer of assorted olives in the bottom of the glass jar. Top with herb mixture (about a 1-inch layer). Alternate layers of olives and herb mixture, leaving a 1/2-inch space at the top of the jar. Fill with olive oil and seal with a lid. Allow to marinate in refrigerator 10 to 12 days before giving. To package: Make sure the jar is tightly sealed. Tie ribbon around the bottle neck. Roll the bottle in the bamboo placemat. Using several strands of raffia, cut to the same length, wrap them around the placemat, then tie in a bow or knot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55876,"Moroccan Carrot Salad Kosher salt and freshly ground black pepper 2 pounds large carrots, peeled
3 tablespoons olive oil
1 tablespoon harissa
2 cloves garlic, smashed
Juice of 1/2 lemon
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
Toasted sesame seeds, for topping
Instructions: Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins. In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55877,"Escargots in Amber Ale: Pot au feu d'Escargots a la Caracole Ambree 4 to 5 cups chicken broth (you may make your own or use OXO cubes) 2 medium onions, chopped 3 carrots, chopped 2 celery sticks, chopped Parsley stems, plus extra, for garnish 1 turnip, peeled and chopped 1/4 cup butter 1 bay leaf 1/2 teaspoon thyme 2 cups amber ale 36 escargots (6 per person) Freshly ground pepper Fresh rosemary, as garnish Sage leaves, as garnish parsley, garnish to taste Instructions: Make chicken broth and set aside. In a large pot cook together onions, carrots, celery, parsley stems, and turnip. You will need approximately 4 cups of water. Add 1 tablespoon of butter, the bay leaf, and 1/2 teaspoon of thyme to the water. Cover and let simmer for 10 to 15 minutes, stirring occasionally. In a casserole dish, combine the vegetable mixture with the chicken broth. Add salt and pepper, to taste, and the ale. Let simmer for 4 minutes, add escargots, bring mix to a boil for 1 minute, and remove from heat. Arrange escargot (6 per person) on individual plates, add vegetables and broth. At the last minute, add freshly ground pepper and place sprigs of rosemary, sage, and parsley as garnish on each plate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 55878,"Caramel-Dipped Marshmallows Confectioners' sugar, for dusting 1 cup packed dark brown sugar
1/2 cup sorghum syrup
4 tablespoons unsalted butter
5 ounces sweetened condensed milk
15 extra-large large marshmallows
Flaky sea salt, such as Maldon, for sprinkling Instructions: Fill a glass with ice water and set aside. Line a cookie sheet with waxed paper and sprinkle it generously with confectioners' sugar; set aside. Combine the brown sugar, sorghum and butter in a saucepan over medium. Heat until the butter and sugar melt, 3 to 5 minutes. Add the condensed milk and bring to a simmer; cook for about 1 minute. Lower the heat and continue to cook, stirring constantly, until the mixture registers 240 degrees F on a candy thermometer or until a soft ball forms when a spoonful of the caramel is dropped into the glass of ice water, 15 to 20 minutes. Let stand for 5 minutes. Skewer the marshmallows and dip them in the caramel so that the sides are covered but the tops are not. Place on the prepared cookie sheet to cool. Before the caramel sets, sprinkle the dipped sides with a little flaky sea salt. Serve immediately or wrap each candy in waxed paper to enjoy at a later time--if it's really humid where you are, they won't hold up for long! ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 55879,"Cranberry-Lemon Tart 1 3/4 cups all-purpose flour 1/2 cup confectioners' sugar
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces, at room temperature 3 cups frozen cranberries (about 12 ounces), thawed, plus 1/2 cup for topping 2 1/4 cups granulated sugar 3/4 cup water 1 lemon 3 large eggs plus 1 egg yolk
1 tablespoon cornstarch 1 teaspoon pure vanilla extract 1 cup heavy cream 2 tablespoons confectioners' sugar Instructions: Make the crust: Whisk the flour, confectioners' sugar and salt in a medium bowl. Work in the butter with your fingers until a soft dough forms. Firmly press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the crust in a few spots with a fork. Refrigerate or freeze until firm, 10 to 30 minutes. Preheat the oven to 350? F. Line the dough with parchment or foil and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes. Remove the parchment and weights and continue to bake until the crust is dry and lightly browned, 10 to 15 more minutes. Transfer to a rack to cool completely.
Make the filling: Combine 3 cups cranberries, 1 1/2 cups granulated sugar and 1/4 cup water in a blender. Remove 5 wide strips of zest from the lemon using a vegetable peeler; set the strips aside. Fully peel the lemon, removing any white pith. Add the peeled lemon and 2 strips of zest to the blender and blend until smooth (reserve the remaining 3 strips of zest for topping). Strain through a fine-mesh sieve into a medium saucepan, pressing on the seeds and skins with a rubber spatula. Bring to a simmer over medium heat, stirring occasionally.
Meanwhile, whisk the whole eggs, egg yolk, cornstarch and vanilla in a medium bowl. Whisk in about 1/2 cup of the hot cranberry mixture, then pour into the saucepan with the remaining cranberry mixture, whisking. Continue to cook, stirring constantly with a rubber spatula, until the filling boils and is thick like pudding, 10 to 15 minutes. Pour into the crust, cover with plastic wrap or an inverted plate and refrigerate until set, at least 4 hours or overnight. Make the toppings: Bring 1/2 cup each water and granulated sugar to a boil in a small saucepan. Add the remaining 1/2 cup cranberries and 3 strips of lemon zest, then remove from the heat and let cool. Strain through a fine-mesh sieve. Thinly slice the zest. Put the remaining 1/4 cup granulated sugar in a shallow dish, add the cranberries and zest and gently toss to coat. Let set, 30 minutes to 1 hour, shaking occasionally to re-coat.
Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until medium peaks form. Top the tart with the sugared cranberries and lemon zest. Serve with the whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 55880,"Pecan-Bacon Squares a la Mode 6 tablespoons cold unsalted butter, diced, plus more for the baking dish 1 1/4 cups all-purpose flour 1/4 cup sugar Pinch of kosher salt 2 teaspoons fresh lemon juice 8 slices bacon, diced 3 large eggs 1 cup light corn syrup 1/3 cup sugar 5 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1/2 teaspoon apple cider vinegar 1 cup pecans, plus more for topping Vanilla ice cream, for serving Instructions: Make the crust: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking dish and line with nonstick foil, leaving an overhang on 2 sides. Lightly butter the foil. Combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the lemon juice and pulse until the dough just comes together. Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes. Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes; drain on paper towels. Whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar in a medium bowl until combined. Scatter the pecans and bacon over the prepared crust, then pour in the filling. Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes. Let cool completely in the pan on a rack, then lift out of the pan using the overhanging foil. Cut into squares and top with ice cream and more pecans. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 55881,"Turkey Burgers with Prosciutto and Melon 35198 2 pounds ground turkey 2 tablespoons grated onion 2 cloves minced garlic 4 tablespoons chopped basil leaves, divided 1 teaspoon seasoned salt 1/2 teaspoon black pepper 2 tablespoons olive oil 6 slices prosciutto 1/2 cup mayonnaise 2 teaspoons lemon juice 6 slices smoked provolone 6 ciabatta rolls 6 slices cantaloupe
Instructions: Preheat grill pan on stovetop to medium-high heat. In a large mixing bowl, combine ground turkey, grated onion, garlic, 2 tablespoons basil, seasoned salt and pepper. Form mixture into 6 patties. Set aside. Brush grill pan with olive oil. Place patties on grill pan. Cook on each side for 5 to 6 minutes or until cooked thoroughly. While burgers are cooking, preheat a large nonstick skillet on the stovetop. Place prosciutto slices in skillet and cook until crispy. Set aside. In a small bowl, combine mayonnaise, lemon juice and remaining 2 tablespoons basil. Set aside. When the turkey burgers are cooked, top with provolone and heat until melted. Remove burgers from grill pan and place on a tray. Cover with foil tent to keep burgers warm. Place split ciabatta rolls cut side down on grill pan to toast. When golden brown, remove rolls from grill pan and spread mayonnaise on top halves of rolls. Cut cantaloupe slices to fit on roll and place on bottom halves of rolls. Top with burgers, and prosciutto and cover with tops of rolls. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 55882,"Olive Biscuits 2 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup chopped Spanish olives
1 cup mascarpone, chilled
3/4 cup reduced-fat buttermilk, chilled
Orange marmalade and softened salted butter for serving, optional
Instructions: Preheat the oven to 475 degrees F. Position an oven rack so it is in the top third of the oven. Add the flour, baking powder and salt to a medium bowl and whisk to combine. Stir in the olives. Using your fingers or a fork, cut the mascarpone into the flour mixture until it resembles small pebbles in the flour. Add the buttermilk and gently mix until a rough dough is formed. (Do not overmix.) Pour the mixture onto a lightly floured surface and gently gather into a 1-inch-thick square. Using a 2-inch round biscuit cutter, cut as many rounds as your square will allow. Gather the scraps once, reform and cut a few more. (You will have about 12 biscuits.) Place on a small rimmed baking sheet so that the biscuits touch each other. Bake in the top third of the oven until light golden brown and cooked through, 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55883,"Sliced Peaches on Semolina Crostini with Rhododendron Honey 3 very ripe freestone peaches 2/3 cup organic peach or apricot nectar 2/3 cup rhododendron honey 1/2 vanilla bean 6 branches fresh lemon verbena 1 to 2 teaspoons fresh lemon juice Salt 3 very ripe Saturn or doughnut peaches 4 (1/2-inch) slices of semolina bread sliced from a 2 pound loaf 1 tablespoon extra virgin olive oil Instructions: Split each peach in half and remove the stone. Discard the stone and slice each peach half into 3 wedges. Place in a medium mixing bowl and set aside. Combine the nectar, rhododendron honey, vanilla, and 2 branches of lemon verbena in a medium saucepot. Bring to a simmer over a medium heat and reduce by half. Season with lemon juice and, if necessary, a pinch of salt. While the sauce is reducing, lightly brush each slice of semolina bread with some extra virgin olive oil. Toast under a hot broiler until lightly browned. Set the slices on a warm plate and cover with a dry towel to keep warm. Strain the nectar and honey mixture over the peaches and gently toss the peaches until well coated. Place a toasted slice of semolina bread in the center of each of 4 warmed plates. Divide the peaches equally onto each slice of toast using a slotted spoon. This will allow some syrup to remain in the bowl. Drizzle the remaining syrup over each plate and garnish with the remaining branches of lemon verbena. ","[Riesling, Moscato, Vinho Verde, Cava]" 55884,"Mini-Cupcake Tree 1 cup all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon fine salt 4 tablespoons unsalted butter, melted 1 large egg, beaten 1/2 cup whole milk 1 teaspoon pure vanilla extract Zest half a lemon 8 ounces cream cheese, softened 4 tablespoons unsalted butter, softened 2 1/4 cups confectioners' sugar 1 teaspoon pure vanilla extract 1 teaspoon lemon juice Confectioners' sugar, for dusting 1 cup shredded sweetened coconut, toasted Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 4 (12-cup) mini-muffin pans with paper liners. Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the melted butter, egg, milk, vanilla, and zest, just until smooth. Divide the batter among the 48 liners, filling about 1/2 way. Bake until a toothpick inserted in the center comes out clean, about 15 minutes. Cool on a rack for 10 minutes, then turn them out of the pan, flip upright, and cool completely on the rack. For the frosting: With a handheld or standing mixer, beat the cream cheese with the butter at medium speed until smooth and fluffy. Add the sugar and beat on low speed until combined. Beat in the vanilla and lemon juice. Chill for 10 to 20 minutes while assembling the tree. To make the tree: Begin with 1 Styrofoam cone, 18-inches tall by 3 3/4-inches in diameter at the base. Trim about 2-inches from the top of the cone and 4-inches from the bottom and discard. Wrap the cone in foil, leaving about 2-inches of extra foil on the top to fold over, making a more rounded top. Begin inserting toothpicks at the top and skewer a cupcake onto each one. Position as close to each other as possible while working your way around and down. Transfer the frosting to a pastry bag fitted with a star tip. Pipe the frosting onto the cupcakes. Begin on the outside edge and make a spiral motion towards the center of each cupcake. When ready to serve, dust the tree with confectioners' sugar. Set on a large platter and place toasted coconut around the base for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 55885,"Grilled Filet with Blue Cheese Butter 1 stick unsalted butter, slightly softened 1/4 cup crumbled Cabrales blue cheese 2 teaspoons finely chopped fresh thyme Salt and freshly cracked black pepper 4 (1 1/2-inch thick) filet mignons Canola oil, as needed 1 teaspoon coarsely cracked black pepper Instructions: Preheat a grill to high heat. Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes. Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55886,"Oliver's Favorite Burned Up Carrots 1 pound small carrots 1/4 cup olive oil Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Peel the carrots and cut into 2-inch pieces on the diagonal. In a large bowl toss the carrots with the oil and season with salt and pepper. Arrange the carrots in a single layer in a roasting pan. Roast the carrots for 20 minutes. Toss the carrots around in the pan and continue roasting for another 20 to 30 minutes or until carrots are tender and the edges are dark and caramelized.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 55887,"Creamy Corn and cl Dip 6 ears corn, shucked 1 Fresno cl
2 tablespoons unsalted butter
3 scallions, chopped, white and green parts kept separate
1 small clove garlic, minced
1/3 cup heavy cream
2 ounces cream cheese
Kosher salt
Tortilla chips, for dipping, preferably multi-colored
Instructions: Cut the kernels from the corn. Cut 2 thin rounds of the Fresno cl and reserve them for garnish. Seed the remaining cl, if desired, then finely chop it. Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the cl slices. Serve hot or at room temperature with tortilla chips for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 55888,"Surf and Turf with Warm Mushroom Salad 2 live lobsters (1 1/2 pounds each) 2 tablespoons sunflower oil
Kosher salt and freshly ground black pepper Half a lemon Sunflower oil, for coating the pan Two 4-ounce filet mignons
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
4 sprigs fresh thyme
Half a zucchini, diced 3/4 cup small cauliflower florets 1/2 cup button mushrooms, sliced 1 Roma tomato, diced 1/2 cup spinach, stems removed
1 cup dry white wine 3 tablespoons unsalted butter
2 teaspoons minced fresh chives
2 teaspoons chopped fresh flat-leaf parsley 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper Instructions: For the lobster: Bring a medium pot of water to a boil. Heat an outdoor grill over high heat. Kill a lobster by splitting the head in half with a large chef's knife. Then split the lobster in half down the middle. Repeat with the other lobster. Snap the claws off from both lobsters and boil for 5 minutes. Remove and submerge in ice water to stop the cooking. Careful to keep whole, crack the claws and remove from the shell. Use half of the sunflower oil to brush the meat of each lobster tail half, sprinkle with salt and pepper and grill, flesh-side down, moving as needed, until well-marked and the meat is firm and cooked through, about 4 minutes. Let rest for a minute, pull the meat from the shell so its loose and easy to eat out of the shell, squeeze with lemon juice and keep warm. Meanwhile, brush the claws with the remaining oil and sprinkle with salt and pepper. Grill, until just marked and warmed through, about 1 minute per side. Keep warm. For the steak and warm mushroom salad: Coat a medium cast-iron skillet with sunflower oil and heat over medium-high. Sprinkle the filet mignons generously with salt and pepper. Sear the steaks until nicely browned, about 3 minutes. Turn the steaks over and add the butter and thyme. Baste the steaks with the butter (to infuse flavor into the steak) and cook until medium-rare, about 3 minutes more. Remove the steak from skillet and allow to rest. Turn the heat down to medium. Add the zucchini, cauliflower and mushrooms and cook, stirring gently, until just about tender, about 3 minutes. Add the tomatoes and spinach and stir gently until the spinach is just wilted. Season with salt and pepper. Meanwhile, for the lobster sauce: Pour the wine into a small skillet and bring to a simmer over medium-high heat and reduce by about half, remove from the heat and whisk in the butter, a tablespoon at a time, until the sauce is combined and emulsified. Stir in the chives, parsley and thyme. Season with salt and pepper. Divide the steak and mushroom salad between 2 plates. Add 2 lobster tails halves and claws to each plate and top the lobster with the sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Noir, Cabernet Sauvignon]" 55889,"Grilled Pound Cake with Drunken Berries and Syllabub 1 cup butter, plus more for the pan 2 cups granulated sugar 2 teaspoons vanilla extract 6 eggs 2 cups all-purpose flour, plus more for the pan 1 1/2 cups heavy cream 1/2 cup granulated sugar 1/4 cup sherry 1 tablespoon brandy 1 teaspoon vanilla extract Zest from half a lemon 1 cup blueberries 1 cup raspberries 1 cup strawberries 1 1/2 cups red wine 1/4 cup granulated sugar 1/4 cup brown sugar 1/4 cup melted butter Zest from half a lemon Fresh mint leaves, finely chopped Instructions: For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar. Blend until the grains of sugar are no longer visible. Beat in the vanilla. Then add the eggs and flour alternately. Grease and flour 2 loaf pans or a 9- by 9-inch cake pan. Pour the batter into the pan(s) and bake for 1 hour. Then remove and let cool on a wire rack. For the syllabub: In a large bowl, combine the heavy cream and granulated sugar. Whip with a whisk or hand mixer until the cream is whipped and fluffy. Slowly fold in the sherry, brandy, vanilla extract and lemon zest. Place the bowl in the refrigerator to set up. For the berries: In a large bowl, combine the berries and wine. Add the granulated sugar and mix. Cover and let sit to bring to room temperature. (You can put it in the refrigerator, I just happen to like the berries at room temp. Whatever floats your boat.) To serve: Preheat a grill, grill pan or broiler. Cut the pound cake into 1/2-inch thick slices. Stir the brown sugar into the warm melted butter. Brush both sides of the pound cake slices with the melted butter and brown sugar. Place the slices on the hot grill or under the broiler. If using a grill, get grill marks on both sides. If using a broiler, get some golden brown color on both sides. Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate. Try and get some height. With a slotted spoon, ladle a good scoop of berries over the pound cake. Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55890,"Tarragon Yogurt Sauce 2 tablespoons olive oil 1/2 cup finely chopped onion 1 1/2 teaspoon finely minced garlic 2 tablespoons cornstarch 1 cup chicken stock 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 tablespoons dried tarragon 1 cup plain fresh yogurt, recipe follows 1 quart 2-percent milk 1/2 cup powdered milk 1 to 2 tablespoons honey 1/2 cup plain yogurt, room temperature Instructions: Heat olive oil in a pan over medium heat, and saute the onion and garlic until translucent. Stir 2 tablespoons cornstarch into 2 tablespoons chicken stock to make a slurry. Add the remaining chicken stock to the onion/garlic mixture and bring to simmer. Add the slurry and bring to boil. When the mixture comes to a boil, remove from the heat. Add the salt, pepper, tarragon, and yogurt and heat until warmed through, but do not boil, about 1 minute. Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture. Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible. After fermentation is complete place into the refrigerator overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55891,"Hong Kong Salmon Cakes with Baby Bok Choy 1/4 cup peanut oil 2 garlic cloves, minced 1 shallot, minced 1 tablespoon grated fresh ginger 1 to 2 red or green chiles, minced 1 1/2 pounds skinless boneless salmon fillets, cut in small cubes 1 cup fresh bread crumbs (4 slices white bread with crusts removed pulsed in the food processor) 2 tablespoons finely chopped fresh cilantro leaves 2 tablespoons mayonnaise 1 lemon, juiced 1 large egg white Sea salt and freshly ground black pepper 2 tablespoons peanut oils 2 tablespoons peanut oil 2-inch piece fresh ginger 2 heads baby bok choy, halved lengthwise 1/4 cup water 3 tablespoons low-sodium soy sauce 1/4 cup oyster sauce 1/2 lemon, juiced 1 tablespoon brown sugar Instructions: To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly. In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together. Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels. To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup. Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 55892,"Caramelized Onion and Gorgonzola Pizza 2 pounds onions, sliced 2 tablespoons olive oil Pinch sugar 1/2 cup tomato sauce 2 prepared pizza crusts 1 cup grated mozzarella 1/2 pound gorgonzola cheese, crumbled Instructions: Put the onions, olive oil, and sugar into a skillet over medium heat and cook, stirring frequently, until the onions are wilted and brown, about 15 to 20 minutes. Reduce the heat if the onions are browning too quickly. Set aside to cool a bit. Heat the oven to 450 degrees F. Spread half the tomato sauce onto 1 of the crusts. Top with half the caramelized onions and half the mozzarella. Repeat with the other crust. Bake the pies until the mozzarella is browned and bubbling, about 10 to 15 minutes. As soon as the pies come out of the oven, sprinkle over the gorgonzola. Slice and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 55893,"Potato Gnocchi Kosher salt 1 pound russet potatoes 3 to 4 large egg yolks 1/2 cup freshly grated Parmesan 1/4 teaspoon freshly grated nutmeg 1/2 teaspoon gray salt 1/4 teaspoon freshly ground black pepper 1 cup all-purpose flour, plus more for dusting board and dough Instructions: Preheat the oven to 425 degrees F. Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again. Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster. As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot. When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 55894,"Pan Roasted Double Veal Rib with Bouquet of Vegetables 1 baby artichoke, trimmed 10 pearl onions, peeled 1/4 cup shelled fava beans 1/4 cup shelled English peas 6 to 8 asparagus spears, cut into 2-inch lengths 1/4 cup small diced carrots, zucchini, and yellow squash 3 to 4 fingerling potatoes, scrubbed Salt and freshly ground black pepper Olive oil 1 (20-ounce) double cut veal rib chop, trimmed to 1 bone 1/4 pound mushrooms, quartered 6 to 8 cloves roasted garlic 2 sprigs fresh thyme 2 sprigs fresh sage 2 ounces Madeira 1/2 cup veal stock (or canned chicken broth) 2 tablespoons butter Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to boil. Have a bowl filled with ice water ready. Trim the tough outer leaves and base from the artichokes. Place them in boiling water for about 10 minutes, until tender. Remove from the water and place them in bowl of ice water. Cut artichokes in 1/4 or 1/8ths and set aside. Place pearl onions in boiling water and blanch them for 3 minutes. Refresh them in ice water and set aside. Put shelled fava beans in boiling water for 1 minute. Remove them from boiling water and place them in ice water. Slip skins off the fava beans and set aside. Place shelled English peas in boiling water for 30 seconds. Remove them from boiling water and place them in ice water. When cold, remove from water and set aside. Repeat the blanching method for the asparagus, carrots, zucchini, and yellow squash. Remember to just blanch them until tender. Place scrubbed fingerling potatoes on baking sheet. Sprinkle with salt and pepper and drizzle with a teaspoon of olive oil. Place in oven and roast for 20 minutes. Remove from the oven and allow to cool. The potatoes should still be quite firm. Cut them into 1/2-inch dice and set aside. Roast the Veal: Place a 12-inch, ovenproof skillet over medium heat. Season the veal chop on both sides with salt and pepper. Add olive oil to the pan and heat. Place the veal in the pan and cook over medium heat for 4 minutes. Turn the chop over and continue cooking on the other side for 4 more minutes. The meat should be well browned. Add mushrooms, artichokes, potatoes, roasted garlic, and pearl onions to the pan. Place the thyme and sage sprigs on top of the veal and place in the preheated oven. Roast the veal and vegetables for 12 minutes. Using a kitchen towel or oven mitt, remove the pan from the oven. Remove the veal from the pan and place it on a cutting board. Allow the veal to rest for 10 minutes before slicing. Prepare the Sauce: Place the pan with the vegetables over high heat and saute the vegetables that were cooked with the veal for 1 minute. Add the Madeira and the stock. Reduce by 1/2 and add the peas, fava beans, asparagus, carrots, zucchini, and yellow squash. Add the butter (cut in small pieces) to the pan. Swirl the pan to incorporate the butter. Spoon the vegetables and sauce onto 2 warm dinner plates. Slice the veal and lay it over the vegetables. Serve and enjoy. ","[Chardonnay, Pinot Grigio, Barolo, Garnacha]" 55895,"Big Rod's Dark and Smokey Chocolate Chili 2 large sweet onions, thinly sliced 2 large roasted red peppers, peeled and chopped 2 jalapeno peppers stemmed, seeded and finely chopped 6 large cloves rough chopped garlic 1/4 teaspoon cinnamon 1/2 teaspoon cumin 2 tablespoons chili powder 3 pounds Pork loin rough cut into 1/2\ chunks Salt and Pepper Plenty of Essence 1/2 cup flour 1/2 cup extra-virgin olive oil 3 ounces dark unsweetened chocolate 4 cups good beef or veal stock brought to a simmer on the stove while you cook the rest 2 large dried Ancho chilies, stemmed and seeded, soaked in hot water to cover for at least two hours (throw the chilies and the soaking liquid in a blender and process smooth) Serving suggestions: rice, fresh tortillas and good Mexican beer Instructions: In a heavy Dutch oven, on medium-high heat saute the onion, red pepper, and jalapeno until they are all well caramelized. Throw in the garlic and the spices then cook for another couple of min. set off the heat. Season the pork with salt, fresh ground pepper and plenty of Essence. dredge the seasoned pork in the flour. Set the pot back on the flame. When it reaches full heat, throw in the coated pork with all the flour. Cook the mixture until the pork starts to render, the meat begins to brown, and the flour and oil have created a nice rich roux. add the chocolate and stir until it melts. Stir the hot stock into the pork mixture stirring all the while, then add the chili puree. Adjust seasoning (will need salt). Simmer until the pork is very tender and the Smokey gravy is thick and silky. Serve over lots of rice with hot fresh tortillas and good Mexican beer It's the food of Love! ","[Malbec, Tempranillo, Syrah, Zinfandel]

" 55896,"World Peach Soup 6 large ripe peaches, peeled and pit removed and sliced into a pot or 2 (29 to 32-ounce) cans canned peaches, drained 4 large sprigs fresh mint, left intact, washed and dried, plus 12 small sprigs, for garnish 1/2 teaspoon salt 1/8 teaspoon white pepper 1 liter mango juice 1 pint heavy cream Instructions: In a large pot, cover peaches with water (about 2 cups). Add mint, salt and white pepper, and bring to a simmer. Cook until peaches are very tender and flavors infuse, Remove from heat and cool to room temperature.
Remove mint sprigs, and with an immersion blender (if the pot is big and deep enough), or in batches in a blender, to avoid a major blender explosion, puree the peaches. Add mango juice and cream and blend. Adjust salt and pepper if needed, and chill.
Ladle into serving bowls and serve garnished with mint sprigs. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 55897,"Rack of Lamb Persillade 3 small or 2 large racks of lamb, frenched Good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups loosely packed fresh parsley leaves 1 tablespoon chopped garlic cloves (3 cloves) 1 cup fresh white bread crumbs 2 teaspoons grated lemon zest (2 lemons) 4 tablespoons (1/2 stick) unsalted butter, melted Instructions: Preheat the oven to 450 degrees F. Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes. Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined. Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes. Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 55898,"The Ultimate Baked Beans 1/2 cup molasses 1/2 cup ketchup 1/4 cup Dijon mustard 1 canned chipotle chiles in adobo 3 big (28-ounce) cans cannelloni beans, drained and rinsed Kosher salt and freshly ground black pepper 8 slices pancetta Leaves from 6 fresh rosemary sprigs Extra-virgin olive oil Instructions: Special equipment: 4 individual crocks Preheat the oven to 350 degrees F. Put the molasses, ketchup, mustard, and chiles in a blender and puree. Scrape that into a big bowl, add the beans and season with salt and black pepper, and gently toss so that the beans are coated with the molasses mixture. Divide the mixture evenly amongst individual crocks. Top each crock with a piece of pancetta, sprig of rosemary and a drizzle of extra-virgin olive oil. Bake in the oven until the bacon is browned and fat is rendered, about 25 minutes. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 55899,"Farfalle with Pignole, Prosciutto, and Spinach 3/4 cup pignole nuts (pine nuts) 3/4 cup raisins 1/2 cup boiling water 1/2 cup olive oil 3 or 4 cloves garlic, minced 1 small bunch baby spinach, fresh and washed 1 pound farfalle pasta (bowties) 1/4 pound prosciutto, sliced into small pieces Salt and pepper Grated Locatelli Romano cheese, as needed Instructions: Toast pignole nuts in small frying pan. Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted. Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.
","[Barolo, Barbaresco, Chianti, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Toasted Almonds 1 (1 lb) round of brie cheese 1/4 cup fig jam 1/4 cup chopped toasted almonds " 55900,"Curly's Chicken Quesadilla 1 tub of Curly's Sauceless Chicken 1 packet of taco seasoning 4-6 burrito size tortillas Shredded mild Cheddar, or Monterey Jack Cheese Finely chopped onion and green or red pepper (optional) Chopped tomatoes, ice burg lettuce, sour cream, salsa, guacamole (optional) Instructions: Put all chicken into a non-stick skillet (break up any large pieces of chicken). Sprinkle in all the taco seasoning and prepare chicken mixture according to directions on taco packet. Using a well heated skillet put a light coat of vegetable oil in the skillet, making sure the bottom of skillet is coated. Place a tortilla in the skillet and top with chicken, cheese, onion and peppers. Taking a large spatula, flip the tortilla to a half moon shape. Heat approximately 15 seconds and flip the tortilla so the other side can get toasted. Using a pizza cutter, slice the tortilla into slices and serve. If desired, add toppings from optional list above. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 55901,"Meat(less)Loaf 4 cups chopped cremini mushrooms 1/2 red onion, chopped 2 tablespoons olive oil 1 zucchini, chopped 2 cups drained chickpeas 1 1/2 tablespoons paprika 1 tablespoon ground cumin 1 tablespoon salt 1 tablespoon ground black pepper 1/2 tablespoon red cl powder 2 cups panko breadcrumbs, or more as needed Spicy Ketchup, recipe follows 2 cups ketchup, preferably organic 1/2 cup brown sugar 2 tablespoons hot sauce, such as Tabasco 1 tablespoon ground black pepper 1/4 habanero pepper, finely chopped Instructions: Preheat the oven to 400 degrees F. Pulse the mushrooms and onions in a food processor until they are pea-sized pieces. Toss the mushroom/onion mixture in the olive oil in a roasting pan. Roast for 20 minutes. Stir the mushroom mixture. Roast an additional 10 minutes. Meanwhile, use the food processor to roughly chop the zucchini. Place it aside. Puree the chickpeas and add the paprika, cumin, salt, pepper and cl powder. Combine with the mushroom mixture, then add the zucchini and breadcrumbs. (The mixture should be damp but not wet; add more breadcrumbs if necessary to tighten it up.) Form the mixture into a loaf in a loaf pan lined with parchment paper. Top the mixture generously with the Spicy Ketchup and bake until the meatloaf is quite firm (with the texture of meatloaf), about 40 minutes. Let rest 10 minutes before slicing or chill it if using later. Serve with your favorite sides. We recommend good, old-fashioned mashed potatoes or cheesy grits and sauted seasonal vegetables. Whisk together the ketchup, brown sugar, hot sauce, black pepper and habanero in a saucepan. Cook over medium heat until the sugar is dissolved. Refrigerate or use immediately. ","[Sangiovese, Tempranillo, Garnacha, Zinfandel]" 55902,"Almond-Chocolate Biscuits 1 cup whole skin-on almonds 1/2 cup sugar 2 large egg whites 2 ounces bittersweet chocolate, chopped Instructions: Preheat the oven to 375 degrees F. Line an 8-by-11-inch cookie sheet or pan with parchment. Put the almonds and sugar in a food processor and blend until the consistency of flour, about 45 seconds. Pour in the egg whites and mix until the dough is smooth and loose, about 30 seconds. Spread the batter with a wet spatula to evenly cover the pan in a thin layer. Bake until the batter sets and is golden brown, rotating the pan once about halfway through baking, about 18 minutes. While still warm, cut into 12 to 14 rectangular biscuits or other desired shape. (A pizza wheel makes cutting very easy.) Transfer to a rack to cool. Meanwhile, put the chocolate in a small microwave-safe bowl. Heat the chocolate at half power, at 30-second increments, stirring, until melted, about 2 minutes. Drizzle the chocolate over the biscuits. Cool completely. Serve. Store in an airtight container. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 55903,"Vegetable Cream Sauce 1 can (10.75-ounces) condensed cream of broccoli soup 3/4 cup whole milk 1 1/2 cups shredded sharp Cheddar 2 tablespoons chopped fresh chives 1/2 teaspoon minced garlic Salt and pepper Instructions: Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 55904,"Spicy Zabaglione with Strawberries and Chocolate 4 egg yolks 3/4 cup sweet Marsala wine 1/4 cup sugar 1/4 teaspoon cayenne pepper 1 cup semisweet chocolate chips 1/3 cup heavy cream 16 medium strawberries, hulled and sliced 1/2 cup whole salted pistachio nuts, shelled, optional Instructions: For the zabaglione: In a medium bowl, whisk together the egg yolks, wine, sugar, and cayenne pepper. Place the bowl over a pan of gently boiling water and whisk vigorously until thick and foamy, 6 to 8 minutes. Set aside. For the chocolate sauce: Reduce the pan of water to a simmer. Place the chocolate chips and cream in a small bowl. Place the bowl over the pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Spoon the chocolate sauce into 4 small dessert bowls. Arrange the sliced strawberries on top. Spoon the zabaglione on top of the strawberries and sprinkle with the pistachio nuts, if using. ","[Barolo, Chianti, Tempranillo, Malbec]" 55905,"Frozen Chocolate-Peanut Butter Pops 12 ounces semisweet chocolate, finely chopped 1 1/2 cups heavy cream 1 1/2 teaspoons pure vanilla extract Pinch of kosher salt 1/4 cup confectioners' sugar 2 tablespoons creamy peanut butter Cooking spray 2 tablespoons coconut oil or roasted peanut oil 1/4 cup salted roasted peanuts, finely chopped Instructions: Put 4 ounces chocolate in a medium bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Add the vanilla and salt and whisk until smooth; set aside to cool to room temperature. Combine the remaining 1 cup heavy cream, the confectioners' sugar and peanut butter in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Fold the peanut butter whipped cream into the cooled chocolate mixture in three batches until just incorporated but still airy. Freeze until the mixture is firm enough to scoop, about 30 minutes. Lightly coat a 1 1/2-inch ice cream scoop or tablespoon with cooking spray. Scoop balls of the frozen mousse onto a parchment-lined baking sheet (about 1 heaping tablespoon per ball). Gently press a lollipop stick halfway into each ball. Freeze until firm, at least 1 hour. Meanwhile, combine the remaining 8 ounces chocolate and the coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and smooth; set aside to cool. Put the peanuts in a small bowl. Loosen the mousse balls from the baking sheet with a small offset spatula. One at a time, dip the balls into the melted chocolate, letting the excess drip back into the bowl. Return to the baking sheet and sprinkle with the peanuts while the chocolate is still wet. Return to the freezer until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55906,"Cheesy Soup 2 tablespoons unsalted butter 1 medium leek, green parts only, chopped 4 cups chicken stock, or canned low-sodium broth 1 medium potato, peeled and diced 2 cups half-and-half 3/4 cup freshly grated provolone 3/4 cup freshly grated Parmesan 3/4 cup freshly grated mozzarella 3/4 cup freshly grated Cheddar Freshly chopped tarragon leaves, for garnish Instructions: Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to the saucepan. Add half-and-half and bring to simmer. (Can be prepared 1 day ahead, covered and refrigerated. Bring to simmer before continuing.) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls and garnish with tarragon. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 55907,"Campfire Quesadillas Eight 8-inch tortillas (I'm using flour) 2 tablespoons oil (I'm using olive) 2 cups chopped or shredded roasted meat (I'm using yesterday's leftover chicken) 1 cup grated cheese (I'm using Cheddar) 2 jalapenos, sliced, optional 2 bell peppers, roasted and thinly sliced (I'm using red bell peppers) 1 cup sliced onion (I'm using red) One 15-ounce can beans, rinsed (I'm using black) Fresh cilantro, for topping, if you have it Sour cream and lime, for serving, optional Instructions: Preheat a grill to medium heat. You can also make this in a skillet on the stovetop. For each quesadilla, brush a tortilla with olive oil. Place the tortilla on the grill or skillet and top with the desired fillings: chicken, cheese, jalapenos, bell peppers, onions or beans. Top with a second tortilla and brush the top with oil. Grill until the bottom tortilla is starting to brown, about 2 minutes. Flip and grill, covering the grill or the skillet if the cheese is not melting, until the other tortilla is beginning to brown, an additional 2 minutes.
Cut each quesadilla into quarters and garnish with cilantro, lime and sour cream if using. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 55908,"Spiced Rubbed Leg of Lamb with Apricot Chutney and Chickpea, Tomato, Spinach Salad 1/4 cup Hungarian paprika 2 tablespoons light brown sugar 1 tablespoon ground cumin 1 tablespoon ground cinnamon 2 teaspoons ground coriander 4 cloves garlic, smashed to a paste 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 boneless leg of lamb (7 pounds) Spice rub 1/4 cup olive oil Salt and freshly ground pepper 2 tablespoons olive oil 1 large yellow onion, finely sliced 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh ginger 1 jalapeno, finely chopped 2 cups apricots, soaked in hot water for 30 minutes, drained, then coarsely chopped 2 tablespoons light brown sugar 1 cup cider vinegar 1/4 cup coarsely chopped cilantro Salt and freshly ground pepper 3 tablespoons olive oil 1 Spanish onion, finely chopped 4 cloves garlic, coarsely chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2-inch piece fresh ginger, peeled and grated 1 fresh Thai cl, seeded and chopped 3/4 pound baby spinach leaves 3 cans chickpeas, drained, rinsed and drained again 4 plum tomatoes, finely chopped 3 tablespoons extra virgin olive oil 1/2 cup coarsely chopped flat-leaf parsley Salt and freshly ground pepper Instructions: Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and cl and cook for 1 minute. Add the spinach and cook until just wilted. Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste. Yield: 8 servings Mix all ingredients together in a small bowl. Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from rotisserie and let rest for 10 minutes before slicing. Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 55909,"4 Minute Spicy Garlic Shrimp 2 tablespoons extra virgin olive oil, 2 turns of the pan 4 cloves garlic, crushed away from skin 1/2 teaspoon crushed red pepper flakes 24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper 1 lemon, zested and juiced 2 tablespoons chopped parsley leaves, a handful Instructions: Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 55910,"Grapefruit Gimlet 2 ounces freshly squeezed ruby red grapefruit juice 2 ounces gin 1 tablespoon simple syrup Instructions: Add the grapefruit juice, gin and simple syrup to a cocktail shaker filled with ice. Cover and vigorously shake for 30 seconds. Strain into a cocktail glass filled with ice. Garnish with a small triangle wedge of grapefruit. ","[Gin, Campari]" 55911,"Salty Oatmeal Chocolate Chunk Cookies 1/2 pound (2 sticks) unsalted butter, at room temperature 3/4 cup light brown sugar, lightly packed 3/4 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs, at room temperature 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/4 cups old-fashioned oats, such as Quaker 3/4 pound bittersweet chocolate, such as Lindt, chopped in chunks 3/4 cup dried cranberries Fleur de sel Instructions: Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper. In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again. Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55912,"Tex Wasabi's Koi Fish Tacos 1 lime, juiced 1 tablespoon tequila 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper 12 ounces cod or firm white fish, cut in 1-inch pieces Sixteen 8-inch corn tortillas Canola oil 4 ounces tempura flour 8 ounces prepared tempura batter made with cold water 6 ounces panko bread crumbs 1 cup shredded white cabbage 1/2 cup shredded red cabbage 3 tablespoons chopped cilantro leaves 1/4 cup very thinly sliced red onion Pico de Gallo, recipe follows Tequila Lime Aioli, recipe follows 4 Roma tomatoes, diced 2 tablespoons chopped cilantro leaves 1/2 red onion, minced 1 teaspoon minced garlic 1 jalapeno, seeded and minced 1 lime, juiced Salt and pepper 3 tablespoons premium tequila 1 lime, juiced 8 ounces sour cream 1/4 cup milk 2 teaspoons minced garlic 1/2 teaspoon ground cumin 2 tablespoons minced cilantro leaves Salt and pepper Instructions: In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes. Warm tortillas on grill or pan. Cover with a towel to keep warm. In a medium Dutch oven, heat the canola oil to 350 degrees F. Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels. Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately. In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld. In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55913,"Fusilli with Tomato Pesto 1/4 cup slivered blanched almonds 1/2 cup packed fresh basil, plus sliced basil for topping 1 clove garlic Kosher salt and freshly ground pepper 4 plum tomatoes, cored, halved and seeded 1/4 cup extra-virgin olive oil 2 tablespoons grated Parmesan cheese, plus more for topping 10 ounces fusilli 2 slices bacon, finely chopped 1/4 cup panko Instructions: Bring a large pot of water to a boil. Toast the almonds in a medium nonstick skillet over medium-low heat until lightly browned and starting to crackle, 3 to 5 minutes. Transfer to a food processor; reserve the skillet. Add the basil and garlic to the food processor, season with salt and pepper and pulse until finely chopped. Add the tomatoes, olive oil and 1/2 teaspoon salt and process until mostly smooth. Transfer the pesto to a large bowl and stir in the Parmesan. Salt the boiling water, add the pasta and cook as the label directs for al dente. Reserve 1/3 cup cooking water, then drain. Add the pasta to the bowl with the pesto and toss well to coat, adding splashes of the reserved cooking water as needed to loosen. Season with salt and pepper. While the pasta cooks, cook the bacon in the reserved skillet over medium heat, stirring, until crisp, about 3 minutes. Add the panko and continue to cook, stirring, until golden and crisp, 1 more minute. Transfer to paper towels to drain. Divide the pasta among bowls. Top with the bacon-panko mixture and sprinkle with Parmesan and sliced basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55914,"Grilled Salmon Tacos 1/4 cup extra-virgin olive oil, plus additional for brushing 1 tablespoon lime juice plus lime wedges, for garnish
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon coarse salt, plus additional for sprinkling
Four 6-ounce skinless salmon fillets
1 red bell pepper, ribs and seeds removed, cut into thin strips
1 yellow bell pepper, ribs and seeds removed, cut into thin strips
1 large red onion, peeled and cut into 1/2-inch slices
8 taco-size flour tortillas 1/2 cup crumbled queso fresco
1 avocado, cubed Torn fresh cilantro, for garnish
Instructions: Preheat a grill for cooking at medium-high heat. Whisk together the extra-virgin olive oil, lime juice, cumin, garlic powder and salt in a small mixing bowl. Brush the marinade on both sides of the salmon fillets. Place in a basket flipper or fish basket. Place the sliced peppers and red onion in a grilling tray. Brush with olive oil and sprinkle with a pinch of salt. Place the basket tray on the hot grill and cook, stirring occasionally, until you get good grill marks all over and the veggies have softened, anywhere from 15 to 20 minutes. Meanwhile, place the basket flipper on the grill; grill the salmon until nicely browned on both sides and opaque in the middle, 4 minutes per side. Remove the salmon from the grill and transfer to a plate. Flake gently. Place the tortillas on the grill for a few seconds per side, letting them char and bubble up. Stuff each tortilla with a mix of peppers, onion and flaked salmon. Top with crumbled queso fresco, cubed avocado, cilantro and a final spritz of lime juice! Dive in. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]

" 55915,"Round 2 Recipe - Beef and Bean Burritos 1 tablespoon canola oil 1 medium red onion, chopped, divided 2 cups reserved No Bean Beef Chili 1 (15-ounce) can black beans, rinsed and drained 4 large flour tortillas Reserved 1/2 head cabbage, from Grilled Tex-Mex Pork Chops, shredded 1 tablespoon chopped fresh cilantro Kosher salt and freshly ground black pepper 1 cup shredded Monterey Jack, divided Instructions: In a small pot over medium-high heat, add the oil. When it is hot, add the half the onions and cook until soft, 6 to 8 minutes. Add the No Bean Beef Chili and the beans. Stir and cook until hot. Wrap the tortillas in a damp towel and microwave for 30 seconds to make them warm and pliable. In a bowl, mix together the cabbage, tomatoes, remaining onions, and cilantro. Season with salt and pepper. Place a tortilla on your work surface and spread 1/4 of the chili and bean mixture down the middle. Sprinkle with 1/4 cup cheese and about 1/4 cup of the cabbage mixture. Fold the sides of the tortilla about 1/4 of the way in towards the center. Roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 55916,"Gluten-Free Skillet Cornbread 1/4 cup nut milk 1 tablespoon chia seeds, ground 1 cup corn grits 1/2 cup gluten-free oat flour 1/4 cup millet flour 2 tablespoons brown rice flour 1 tablespoon arrowroot powder 2 teaspoons aluminum-free baking powder 1 cup mashed winter squash 1/4 cup extra-virgin olive oil, plus more to oil skillet 1/2 teaspoon sea salt 1/4 cup maple syrup 2 scallions, thinly sliced Instructions: Preheat the oven to 350 degrees F. Generously oil a 9-inch skillet; set aside. Whisk together the nut milk and chia seeds in a medium bowl to combine; set aside.
Grind the corn grits in an electric spice grinder until they're the texture of cornmeal, and add them to another medium bowl. Sift in the oat flour, millet flour, brown rice flour, arrowroot and baking powder, and stir well.
Add the squash, oil, salt, maple syrup, 1/4 cup water and scallions to the chia mixture, and whisk to combine. Add the chia mixture to the flour mixture, and stir until just combined. Scrape the dough into the prepared skillet, and gently flatten to fill the pan.
Bake the cornbread until a toothpick comes out clean, 28 to 30 minutes. Let cool for 15 minutes. Run a knife around the edge; place a plate over the skillet, and invert. Slide the cornbread back into the pan with the bottom facing up (to show off the beautiful crust). Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 55917,"Buffalo Eggs 1 slice dense sandwich bread 1 tablespoon butter 1 egg Salt and pepper to taste Instructions: Use a cookie cutter or glass to cut out a 2 inch circle in the center of the slice of bread. Heat a small nonstick skillet over medium heat. Add 2 teaspoons butter. When butter has melted and is foamy, place the slice of bread in the pan. Cook for 1 minute until golden. Flip the piece of bread over, drop the remaining 1 teaspoon butter in the hole, and when the butter has completely melted, crack the egg into the hole. The white will run under and the yolk will sit in the hole. Cook over medium heat 1 to 3 minutes until as set as desired. If you wish a drier egg, you can flip the toast back over to lightly cook the top of the yolk. Serve hot. You can make more than one portion at a time on the flat surface of a griddle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55918,"Stewed Chicken, Mushroom and Mozzarella Quesadillas One 15-ounce can fire-roasted tomatoes 2 teaspoons chili powder 1 clove garlic, finely grated Kosher salt and freshly ground black pepper One 8-ounce boneless skinless chicken breast 3 tablespoons unsalted butter 3 cups white mushrooms, sliced (about 5 ounces) Four 10-inch (burrito-size) flour tortillas 2 cups shredded mozzarella Chopped scallions, guacamole, sour cream, and salsa, for serving, optional Instructions: Combine the tomatoes, chili powder, garlic and 1/2 teaspoon salt with 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it and return it to the sauce. Add salt and pepper to taste.
Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
Lay 1 tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add a quarter of the shredded chicken and sauce, and a quarter of the mushrooms. Fold the tortilla in half to enclose the filling. Repeat with the remaining tortillas and ingredients.
Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook one of the quesadillas, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a plate and repeat with the remaining quesadillas.
Sprinkle the quesadillas with chopped scallions and serve with guacamole, sour cream and salsa if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 55919,"Poached Pears 3 cups red wine, such as Cabernet or Merlot 3/4 cup sugar
1 cinnamon stick
1 star anise
1 clove
Zest of 1 orange
1 vanilla bean, cut in half lengthwise
4 pears, such as Anjou, Bartlett or Bosc, cored and peeled
Whipped cream, for serving Ground cinnamon, for serving
Instructions: Combine the wine, sugar, cinnamon stick, star anise, clove, orange zest and vanilla bean in a deep pot and bring to a simmer. Add the pears, cover with a heatsafe plate (making sure that it fully submerges the fruit) and cook on low heat until you can pierce the pears easily with a knife, 30 to 45 minutes. Serve with whipped cream and ground cinnamon. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 55920,"Lime Crema 1 cup sour cream 1/4 cup heavy cream Grated zest and juice of 1 lime 1 teaspoon kosher salt Instructions: In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy. Use at once or cover and refrigerate for up to 2 days. ","[Viognier, Sauvignon Blanc, Vermentino]" 55921,"Sweet Potato Crust Pizza 1 tablespoon plus 2 teaspoons olive oil 1 medium sweet potato (about 10 ounces), peeled and cut into 1-inch cubes
1/2 cup almond flour
1/4 cup grated Parmesan
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1 large egg
Kosher salt 1/2 bunch broccoli rabe, roughly chopped 4 ounces spicy Italian sausage 1/4 cup pizza sauce
4 ounces goat cheese, crumbled
1/4 teaspoon red pepper flakes
Instructions: For the crust: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil. Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt. Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes. For the toppings: Meanwhile, bring a pot of salted water to a boil. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water, then transfer to the ice bath to stop the cooking process. Drain and set aside. Set a medium skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon into crumbles, until browned, about 8 minutes. Transfer the sausage to a plate with a slotted spoon. Remove the crust from the oven and top with the pizza sauce, broccoli rabe, sausage, goat cheese and pepper flakes. Place back in the oven and cook until the toppings are warmed through and cheese is melted, another 8 to 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 55922,"Laurel Chenel Goat Cheese Mac n' Cheese 9 large artichokes 3 Meyer lemons 2 1/2 cups white wine 2 1/2 cups water 1 cup pure olive oil, plus 2 tablespoons* 3 garlic cloves, peeled 1 teaspoon coriander seed 2 bay leaves 1/2 teaspoon whole black peppercorns 2 teaspoons sliced green garlic 3 cups heavy cream 6 ounces pennette 9 ounces goat cheese 1 teaspoon chopped fresh lemon thyme 1 pinch lavender 1 pinch ground pink peppercorns Kosher salt Ground black pepper 3/4 cup water, as needed 1 loaf rustic bread 3 tablespoons pure olive oil 3 tablespoons chopped Italian parsley leaves 3 lemons, zested (from artichoke recipe) 3 tablespoons freshly grated Parmesan Kosher salt Ground black pepper 2 bunches arugula, cleaned Olive oil, as needed 1/2 Meyer lemon Kosher salt Ground black pepper Instructions: Preheat oven to 400 degrees F. Trim the artichokes. Using a serrated knife, cut off the top inch of each artichoke and cut off the stem to create a flat surface for the artichoke to sit on the plate. Place in a Dutch oven. Zest the Meyer lemons and set aside for the topping. Cut 2 of the lemons in half and squeeze the juice over the artichokes and place the juiced lemons in the baking dish. Add the white wine, water, 1 cup of the oil, garlic cloves, coriander, bay leaves and peppercorns. On a burner on high heat, bring the liquid to a boil. Cover and cook in the oven until tender (leaves are removed easily), about 45 minutes to 1 hour. Let cool and when cool enough to handle, carefully remove the center choke (heart) and smaller leaves from 6 of the artichokes, using a spoon. Then remove and discard all the leaves in the remaining 3 artichokes. Puree the remaining 3 artichokes in a food processor or blender. In a small saute pan on high heat, saute the green garlic in 2 tablespoons of the oil until fragrant, about 1 minute. Add the 6 artichoke hearts and saute another few minutes.. Juice 1/2 a lemon and season the artichoke hearts with the lemon juice, salt, and pepper. Spoon a little of the puree mixture into each of the 6 intact artichokes. In a medium nonreactive saucepan on medium-high heat, bring the cream to a simmer. Once it is simmering, add the pasta and stir often until pasta is just cooked through, about 10 minutes. Stir in the goat cheese, thyme, lavender, and pink peppercorns. Season with salt and pepper, to taste. Adjust to desired consistency by adding water. Spoon pasta into each of the 6 artichokes on top of the artichoke puree. Remove the crust from the rustic loaf and place the insides in a food processor. Pulse until you get fine crumbs. Saute 2 cups of the crumbs with 3 tablespoons olive oil on medium-high heat until golden and crunchy. Let cool. Once cool, toss the bread crumbs with parsley, reserved zest and Parmesan. Season with salt and pepper. Generously sprinkle on top of the filled artichokes. Place the artichokes in an oven-proof dish with a little water in the bottom and place in oven until bubbly and hot through, about 10 minutes. Toss the arugula in a sprinkle of olive oil and the juice of the remaining 1/2 of a lemon. Season, to taste, with salt and pepper. To plate, make an arugula nest for the artichoke on each plate. Place a warmed artichoke in the center. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55923,"Spanakopita Hand Pies 2 small Yukon gold potatoes (about 8 ounces) Kosher salt 1 bunch spinach (about 12 ounces), tough stems removed 1 bunch Swiss chard (about 1 pound), stems and leaves separated, stems chopped 1/3 cup extra-virgin olive oil, plus more for brushing 1 small onion, chopped Pinch of red pepper flakes Freshly ground pepper 4 cloves garlic, minced 1 cup grated kefalotyri cheese (about 4 ounces) 1 cup crumbled feta cheese (about 4 ounces) 1 cup fresh mint, finely chopped 1/2 cup fresh dill, finely chopped 1 large egg 1 teaspoon finely grated lemon zest 8 sheets frozen phyllo dough, thawed 1/4 cup breadcrumbs Instructions: Pierce the potatoes a few times with a fork. Microwave until softened but not completely cooked through, 3 to 5 minutes. Let cool slightly, then peel and finely chop; transfer to a medium bowl and set aside. Bring a large pot of salted water to a boil. Add the spinach and Swiss chard leaves and cook until wilted, about 3 minutes. Drain, then let cool in the colander, tossing occasionally and lightly pressing with a rubber spatula to remove the excess liquid. When cool enough to handle, transfer the greens to a clean kitchen towel and squeeze out as much liquid as possible. Coarsely chop and add to the bowl with the potatoes. Heat the olive oil in a large skillet over medium-high heat. Add the Swiss chard stems, onion, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the garlic and the spinach-chard mixture; cook, stirring, until well incorporated, 5 minutes. Transfer to a large bowl and let cool to room temperature. Add the cheeses, mint, dill, egg and lemon zest; stir to combine. (You can make the filling 1 day ahead; cover and refrigerate until ready to assemble.) Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Lay out 1 sheet of phyllo on a work surface with a long side facing you (keep the remaining sheets covered with a damp towel). Lightly brush with olive oil and lightly sprinkle with breadcrumbs. Fold in half like a book and brush with more olive oil and sprinkle with more breadcrumbs, then fold the top half down. Place 1/2 cup filling in the center and brush the edges with a little water. Bring the top two corners together over the filling and pinch the edges together to seal. Repeat with the bottom two corners; pinch closed. Pinch the two remaining edges closed. Transfer to the prepared baking sheet and brush with olive oil. Repeat to make 8 hand pies. Transfer the hand pies to the oven and bake until golden brown and crisp, 25 to 30 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55924,"Caramel Apple Cake 3 cups all-purpose flour 1 1/3 cups sugar, plus 1/4 cup for apples 1 1/2 teaspoons ground apple or pumpkin pie spice blend 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon fine salt 4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups) 3 large eggs 1/2 cup vegetable oil 1/2 cup sour cream Finely grated zest from 1 orange Juice 1 orange (about 1/3 cup) 1 tablespoon pure vanilla extract 1/2 cup sugar 1 tablespoon light corn syrup 2 tablespoons water 1/2 cup heavy cream 3/4 cup pecans, toasted and roughly chopped 1/2 teaspoon pure vanilla extract Pinch salt Instructions:

1. Preheat oven to 350 degrees F. Generously butter and flour a 10-cup Bundt pan.
2. For cake: Whisk flour, 1 1/3 cups sugar, 1 teaspoon pie spice, baking powder, baking soda, and salt together in a large bowl.
3. Toss apples with remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.
4. Whisk eggs and oil together in a large bowl. Whisk in sour cream, orange zest and juice, and vanilla. Pour egg mixture into dry ingredients and stir with a wooden spoon just until combined but slightly lumpy.
5. Using a slotted spoon, scatter about 1/2 cup apples in bottom Bundt pan. Place about 1/3 batter on top. Repeat, alternating remaining apples and batter, ending with batter.
6. Bake cake until a skewer inserted into center cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes; invert onto a rack placed over a baking sheet. Cool.
7. For caramel: Stir sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling pan but not stirring, until sugar is a dark amber-colored caramel, about 15 minutes. Remove from heat; carefully pour in cream. Stir in pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy; pour over cake; cool until set. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 55925,"Baked Stuffed Lobster 8 tablespoons unsalted butter, plus 3 tablespoons, melted, for brushing 1 medium onion (5 to 6 ounces), finely diced 2 sprigs tarragon, leaves picked and coarsely chopped (2 teaspoons) 2 sprigs Italian parsley, leaves picked and coarsely chopped (2 tablespoons) 4 ounces peeled raw Maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into 1/2-inch dice Kosher or sea salt Freshly ground black pepper 2 live 1 1/2 to 2 1/2-pound hard shell select lobsters 3 ounces common crackers, oyster crackers, or dried corn bread, crumble Instructions: Preheat the oven to 425 degrees F. Melt 8 tablespoons butter in a 9-inch skillet over medium heat. Add the onion and cook for 5 minutes until soft but not browned. Stir in the tarragon and parsley. If using raw shrimp or scallops, add them with the herbs and cook for 1 minute. Remove from the heat and let cool slightly. If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat. Season with salt and pepper. With a cleaver of chef's knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the roe if present and place in a small bowl. Break into small pieces using a fork. With the back side of a knife, crack the center of each claw on 1 side only. Season the lobsters lightly with salt and pepper. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly. The tomalley and roe are optional for the stuffing. If you want to include them, mix them into the seafood mixture. Gently fold the crumbled crackers into the mixture. Divide the mixture evenly between 2 lobsters. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again. Do not pack the stuffing tightly, or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws. Bake until the lobster is cooked through and the stuffing is crisp and golden. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 55926,"Apple Parmesan Pie 2 cups all-purpose flour 1 teaspoon kosher salt
14 tablespoons unsalted butter, cubed and chilled
1 cup freshly grated Parmesan cheese
1/2 cup ice water
2 pounds apples, such as Granny Smith, peeled, cored and cut into 1/3-inch wedges 1/4 cup sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 large egg, beaten
2 tablespoons freshly grated Parmesan cheese
Instructions: Chill the bowl and blade of a food processor for 1 hour before starting. For the dough: To the food processor, add the flour and salt and pulse to combine. Add the cold butter and the cheese and pulse 3 or 4 times or until chickpea-sized pieces of butter remain. With the machine running, drizzle in the ice water until the dough just starts to come together. Turn the dough out onto a piece of plastic wrap and form into a flat disk. Wrap tightly and refrigerate for at least an hour and up to 2 days. Position an oven rack on the lower third of the oven. Preheat the oven to 400 degrees F. For the filling: In a medium bowl, combine the apples, sugar, lemon juice, flour, salt and cinnamon. Toss well to coat evenly. Divide the dough in half. Roll out one of the dough pieces to an approximately 11-inch round and line the bottom of a 9-inch pie plate. Fill the pie crust with the apple mixture. Roll out the remaining dough into another 11-inch round and place on top. Trim the edges so there is a 1/2-inch overhang around the plate. Tuck the overhang under itself and press down to seal the edge. Using 2 knuckles and the tip of your finger, crimp the edges to make a decorative edge. Cut an X in the center of the top pie crust and open the corners to make a small hole in the center of the pie. Brush the pie evenly with the egg and sprinkle with the Parmesan cheese. Place on a rimmed baking sheet and bake until the crust is deep golden brown and the mixture inside is bubbling, about 45 minutes. Remove to a wire rack and cool for at least 2 hours before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55927,"Salted Caramel Brownies 4 ounces (1 stick) unsalted butter 3 ounces unsweetened chocolate
1 cup sugar
2 eggs
1/2 cup flour
2 tablespoons instant espresso powder
Pinch salt
1/2 teaspoon vanilla
2/3 cup sugar 1 tablespoon unsalted butter
1/3 cup heavy whipping cream
1 teaspoon vanilla extract 2 tablespoons flaky sea salt
Ice cream, for serving
Instructions: For the brownies: Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment. Melt the butter and chocolate together in a shallow heatproof bowl set over a saucepan with 1 or 2 inches of simmering water. Stir until completely melted and smooth. Transfer the melted chocolate mixture to a medium bowl and stir in the sugar. Let cool, then whisk in the eggs, one at a time. Stir in the flour, espresso powder, salt and vanilla, and pour into the prepared baking pan. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely. For the caramel: While the brownies are baking, heat the sugar and 1/3 cup water in a heavy-bottomed medium saucepan over medium-high heat. Bring to a boil, swirling the pan but not stirring; cook until the mixture turns a golden amber color. Remove from the heat and immediately add the butter, swirling to combine; take great care to keep the pan at a distance when adding the butter, as the caramel will bubble up and foam. When the bubbling has subsided and the butter and caramel are combined, add the cream and vanilla and stir to incorporate. Set aside to cool. Lift the cooled brownies out of the pan, cut into squares and place on a serving platter. Drizzle with the caramel and sprinkle with the sea salt. Serve with ice cream. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 55928,"Ahi Tuna Pot Stickers 1-pound ahi tuna, sushi grade 1-ounce fresh ginger 1 bunch green onion 3 large eggs, whites only 2 ounces sherry 2 ounces soy sauce 20 round wonton wrappers (see Cook's Note) Nonstick cooking spray Instructions: For the filling: Place the tuna on a cutting board. Remove the skin, if any, and dice the fish into 1/4-inch cubes and place in a large bowl. Mince the ginger and green onions and add to the tuna. Blend in the egg whites sherry and the soy sauce. Toss, and chill in the refrigerator for about 30 minutes. To assemble: Keep a cup of water, your filling, and your wrappers handy. Lay a few wrappers out flat on a countertop. Place about 1-ounce of filling into the center of a wrapper using a tablespoon. Dip your finger in the water (or use a wet brush) and run your wet finger (or wet brush) along 2 connected edges of the wrapper. (Say, for example, the left side and the bottom.) The area you are creating here is a moist strip along the half of the perimeter where water is applied. Fold the wrapper over on the diagonal. The 2 moist sides will bond to their dry counterparts to make a nice little triangular pocket. Remember that the water acts like a glue. Thus, if wet edges are folded to the dry edges, all is well; otherwise, your pot stickers will come open. (If you get pulled away in the process of assembling, cover the wrappers with a kitchen towel to keep them moist until you get back.) To give the folded-over wrappers that traditional pot sticker look, pick up the wrapper and fold over the sides that have been joined with water in a pleating action. Make 3 or 4 pleats. Put the assembled wrappers on a parchment-lined pan, but make sure that they do not touch each other. If they are left touching, they will stick together, which is bad news because, when you go to separate them, you will have pot stickers with holes. However, this is less of a problem if you use traditional pot sticker wrappers, as they are thicker. When all of the pot stickers are assembled in wrappers, you can cook them immediately at this point or you can freeze them for future cooking. We freeze them by the hundreds at the Diner, placing them in airtight containers more suited for freezer storage. For the potstickers: Heat a griddle, wok, or pan over medium-high heat. When hot, cover the bottom with nonstick spray. Put the potstickers in the pan and cover with a tight-fitting lid (or, if you are working on a griddle, use a pan to cover the pot stickers). Lift the lid, toss in about a quarter of a cup of water, and quickly close the lid. Let the potstickers steam for about 4 minutes. If you really need to satisfy your curiosity and take a peek, just be sure to add more water. The end result should be that the pot stickers have a crispy golden brown bottom and a soft pasta top. We serve them at the Diner on a bed of garlic-sauteed spinach with a soy dipping sauce. (Chopsticks are provided.) I also recommend them with any good commercial spicy chili oil. To make the soy dipping sauce, mix equal parts soy and rice wine vinegar. Enjoy! ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 55929,"Stuffed Cheesy Portobello Burgers 2 tablespoons butter 2 Vidalia onions, thinly sliced 4 large portobello mushrooms, stems removed and caps cleaned Olive oil, for brushing Kosher salt and freshly cracked black pepper 1 tablespoon brown sugar 1 teaspoon balsamic vinegar 1/2 cup shredded sharp white Cheddar 1/2 cup shredded Swiss 4 kaiser rolls, split, buttered and toasted 4 slices tomato 1 cup baby arugula Roasted Garlic Aioli, recipe follows 1 head garlic 1 tablespoon olive oil Kosher salt and freshly cracked black pepper 1/2 cup mayonnaise 1 teaspoon lemon juice Instructions: In a large skillet, melt the butter over medium heat. Add the onions and cook just until translucent, about 5 minutes. Add the brown sugar and balsamic vinegar, cover and continue cooking, stirring occasionally, until the onions are caramelized, 20 to 25 minutes. Meanwhile, heat a grill, grill pan or cast-iron skillet over medium-high heat. Brush the tops of the portobello mushrooms with olive oil and season liberally with salt and pepper. Cook the mushrooms, stem side down, 5 to 7 minutes. Flip and continue cooking another 5 minutes. Remove to a work surface. Fold the shredded cheeses into the caramelized onions just before building the burger. Carefully spoon the caramelized onions and melted cheese into the mushroom caps. Build the burger by placing each stuffed mushroom on the bun bottoms. Top with the tomatoes and arugula. Smear the top buns with the Roasted Garlic Aioli and place on top of the other ingredients. Serve immediately. Preheat the oven to 400 degrees F. Slice off the top of the garlic head. Drizzle the cut side with the olive oil and sprinkle with salt and pepper. Wrap in foil and bake until tender and fragrant, 35 to 40 minutes. Allow to cool.
Remove the garlic cloves from their skins and add to a food processor along with the mayonnaise, lemon juice and a pinch of salt and pepper. Pulse until pureed. Season and store in an airtight container in the refrigerator until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55930,"Skillet Turkey With Roasted Vegetables 1 skin-on boneless turkey breast (1 1/2 to 1 3/4 pounds) 3 tablespoons extra-virgin olive oil 3/4 teaspoon dried marjoram 2 cloves garlic, finely chopped Kosher salt and freshly ground pepper 2 bunches spring onions or small regular onions trimmed and halved 4 stalks celery, cut into 3-inch pieces 2 bunches small carrots, trimmed 1 10-to-12-ounce package mixed mushrooms, stemmed 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 475 degrees F. Heat a large cast-iron skillet over high heat. Rub the turkey skin with 1 tablespoon olive oil; rub over and under the skin with the marjoram, garlic, salt and pepper. Sear the turkey, skin-side down, without moving, until golden, 4 to 5 minutes. Flip the turkey, then add the onions, cut-side down, and cook until slightly browned, 4 to 5 more minutes. Scatter the celery and carrots over the onions, drizzle with 1 tablespoon olive oil and season with salt and pepper. Add the mushrooms, drizzle with the remaining 1 tablespoon oil and season with salt and pepper. Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the turkey registers 160 degrees F and the vegetables are tender, 20 to 25 minutes. Let the turkey rest 5 minutes before slicing. Sprinkle with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55931,"Red Wine Chocolate Cake with Vanilla Buttercream 2 sticks (1 cup) unsalted butter, softened, plus more for the pan 2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 cups light brown sugar
3 large eggs
1/2 teaspoon vanilla
1 1/4 cups dry red wine
2 sticks (1 cup) unsalted butter, softened 3 1/4 cups confectioners' sugar
1 teaspoon vanilla
About 2 tablespoons half-and-half or heavy cream
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch cake pan. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. Combine the butter and brown sugar together in a large bowl and beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. With the mixer on low, add the flour mixture in 3 batches, alternating with the red wine, beginning and ending with the flour, mixing until just incorporated. Spoon the batter into the prepared baking pan and smooth the top with an offset spatula. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes. Cool completely on a rack. For the buttercream: Place the butter in a large bowl and beat with a mixer on medium-high speed until smooth. Add the confectioners' sugar in 3 batches, beating until each batch is incorporated. After adding the last batch, continue to beat until very smooth and lightened, about 3 minutes. Add the vanilla and 1 tablespoon of the half-and-half and beat until incorporated. Add more half-and-half as needed to make the icing a smooth, spreadable consistency. Keep at room temperature until ready to use. Spoon the buttercream onto the cake and smooth with an offset spatula. Cut the cake into squares and serve. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 55932,"Ile Flottante 2 1/2 cups sugar, divided 1 cup water, divided 1 1/2 teaspoons pure vanilla extract, divided 1 1/2 cups (5 ounces) sliced almonds 8 extra-large egg whites, at room temperature 1/8 teaspoon kosher salt 1/4 teaspoon cream of tartar Creme Anglaise, recipe follows 4 extra-large egg yolks 1/2 cup sugar 1 teaspoon cornstarch 1 3/4 cups scalded milk 1 teaspoon pure vanilla extract 1 1/2 teaspoons Cognac Seeds of 1/2 vanilla bean, optional Instructions: Preheat the oven to 350 degrees F. For the caramel, heat 1 1/2 cups of the sugar and 1/2 cup water in a small, heavy-bottomed saucepan until the sugar dissolves. Cook over medium heat until the syrup turns a warm caramel color. Don't stir, just swirl it in the pan. Off the heat, add 1/2 cup water and 1/2 teaspoon of the vanilla; be careful, the syrup will bubble violently. Stir and cook over high heat until the caramel reaches 230 degrees F (thread stage) on a candy thermometer. Set aside. For the praline, combine the almonds with 1/4 cup of the caramel and spread them on a sheet pan lined with parchment paper. Bake for 10 to 12 minutes, until the almonds are lightly browned. Allow to cool at room temperature and then break up in pieces. Lower the oven to 250 degrees F. Line 2 sheet pans with parchment paper. For the meringues, beat the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on medium speed until frothy. Turn the mixer on high speed and add the remaining 1 cup of sugar. Beat until the egg whites are very stiff and glossy. Whisk in the remaining teaspoon of vanilla. With dessert spoons place 12 mounds of meringue on the parchment paper and bake for 20 minutes, or until a cake tester comes out clean. For serving, pour creme anglaise on the bottom of individual plates. Place a meringue on top of each serving, drizzle with caramel sauce, sprinkle with praline, and serve. To make a day or two ahead, leave the caramel and praline at room temperature and refrigerate the creme anglaise. Bake the meringues before guests arrive and assemble the desserts just before serving. Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees F or the eggs will scramble! Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using, and chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55933,"Raspberry-White Chocolate Cheesecake Cookie Bars 1 cup (2 sticks/225 g) unsalted butter, at room temperature 1/2 cup (110 g) brown sugar 1 1/2 cups (300 g) granulated sugar 2 large eggs 2 1/2 teaspoons vanilla extract 2 1/2 cups (315 g) all-purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 teaspoon baking powder 1 1/4 cups (205 g) white chocolate chips 1 cup (125 g) fresh raspberries 8 ounces (225 g) cream cheese, at room temperature 1/2 cup (100 g) granulated sugar 1 large egg 1 teaspoon vanilla extract Instructions: To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup (165 g) of the white chocolate chips. To make the cheesecake layer: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth. Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper with a little hanging over the sides. Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup (40 g) white chocolate chips and the raspberries. Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown. Remove the bars from the oven and let cool for 30 minutes. Transfer them to the fridge for at least 2 hours, or overnight if time allows (don?t skip this part). Cut into bars and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 55934,"Buffalo Chicken Cheese Balls 1 store-bought rotisserie chicken 1/4 cup hot sauce (recommended: Frank's Red Hot) 1 teaspoon ground black pepper 1 3/4 cups sharp Cheddar 1/4 cup freshly sliced scallions 1 cups all-purpose flour 3 eggs, lightly beaten 2 cups panko bread crumbs Vegetable oil, for frying 1 1/2 cups mayonnaise 1/2 cup packed blue cheese, broken up 1/2 teaspoon hot sauce 2 teaspoons Worcestershire sauce 1 teaspoon salt 1/2 lemon, juiced 1 teaspoon chopped garlic Instructions: Have oil heated to 350 degrees F. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil. To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 55935,"Mama's Little Helper 1/4 cup dessert or aperitif wine, chilled 2 tablespoons sugar
One 6-ounce container raspberries
Juice and peels of 1 lime One 750-milliliter bottle prosecco, chilled
Instructions: Add the wine, sugar, raspberries, lime juice and 1 piece of lime peel to a blender. Puree until smooth. Pour 2 to 3 tablespoons of the puree into a champagne flute, then top with prosecco and a piece of lime peel. Repeat with the remaining glasses. ","[Prosecco, Moscato, Cava]" 55936,"Chicken, Herb and Garlic Pizza With Balsamic Greens 1 package Tyson Grilled and Ready Breast Fillets 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 1 tube refrigerated pizza crust, 10 ounces 1 package salad greens, 4 ounces 3 tablespoons balsamic vinaigrette dressing 1 package garlic and herbs cheese spread, 6.5 ounces Instructions:

1. Preheat oven to 450 degrees F. Wash hands. Spread dough on greased baking sheet into 11 x 15-inch rectangle. Bake 10 to 12 minutes or until crisp and deep golden brown. When crust is done, transfer to cutting board. Cool 1 minute; spread with cheese.
2. Cook chicken according to package directions.
3. Toss salad greens with dressing. Serving Suggestion: Spread greens evenly over pizza. Top with chicken slices. Refrigerate leftovers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 55937,"Rustic Raspberry Tart 1 1/4 cups all-purpose flour 2 tablespoons sugar 1/2 cup butter 3 tablespoons milk 5 tablespoons sugar 2 tablespoons all-purpose flour 1/4 teaspoon freshly grated lemon zest 9 ounces raspberries 2 tablespoons butter, melted 1 egg, beaten 1/2 teaspoon milk 2 tablespoons powdered confectioners' sugar Instructions: Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm. Filling: Preheat the oven to 400 degrees F. In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated. Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet. Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter. Mix egg and milk. Brush dough with mixture. Bake approximately 35 to 40 minutes, or until crust is golden brown. Let cool and dust with powdered sugar. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55938,"Aunty\u2019s Mac and Cheese 1 pound elbow macaroni 1 stick (1/2 cup) unsalted butter
   1/4 cup all-purpose flour
   1 teaspoon ground mustard
   1 teaspoon garlic powder
   Large pinch kosher salt Large pinch freshly ground black pepper 1 cup heavy cream
   1/3 cup 2 percent milk
   1 cup hand-shredded extra-sharp yellow Cheddar cheese
   1 cup hand-shredded Parmesan cheese
   1 cup cubed processed cheese, such as Velveeta 1/2 cup sour cream
   Instructions: Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package directions. Drain and set aside. In a medium pot over medium heat, melt the butter. Whisk in the flour, ground mustard, garlic powder, salt and pepper. Slowly add the cream and milk, whisking until combined. Heat the mixture until it bubbles, 3 to 4 minutes. Reduce the heat to low and add the Cheddar, Parmesan, processed cheese and sour cream. Stir until melted. Add the macaroni to the cheese mixture and toss to combine. Bring the mixture back to a light simmer to heat everything through and thicken. Serve warm. ","[Chardonnay, Riesling, Sauvignon Blanc, Merlot]" 55939,"Queso Fundido 1 link fresh Mexican chorizo, casing removed 1/2 yellow onion, minced 1 serrano cl pepper, seeded and minced 2 cloves garlic, minced 1/2 cup shredded Oaxaca cheese 1/2 cup shredded mozzarella cheese 1 cup shredded sharp cheddar cheese 1 tablespoon all-purpose flour 1/2 cup dark beer 1/2 cup canned pinto beans, drained and rinsed 1/2 cup canned diced roasted green chiles Chopped scallions and diced tomato, for garnish Tortilla chips, see Cook's Note Instructions: Preheat the oven to 400 degrees F. Cook the chorizo in a large cast-iron skillet over medium heat, breaking up the meat with a wooden spoon as it renders, about 5 minutes. Add the onion, serrano and garlic and continue cooking until the chorizo is crisp and the onion is translucent, 5 to 7 minutes. Remove the mixture from the skillet and transfer to a bowl. Toss the cheeses with the flour in a separate bowl. Add the beer to the skillet, stirring and scraping up any browned bits from the bottom of the skillet. Whisking constantly, add the cheese mixture a little bit at a time, whisking until smooth and well blended. Stir in the beans, chiles and chorizo mixture. Place the skillet in the oven and cook until the queso is hot and bubbly, about 5 minutes. Garnish with scallions and tomato and serve with tortilla chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 55940,"Fire Pit Steak and Potatoes 2 pounds baby potatoes 3 sprigs fresh rosemary 3 cloves garlic, smashed 2 tablespoons olive oil, plus more for drizzling Sea salt and coarsely ground black pepper
   1/2 cup white wine
   Flaky sea salt, for sprinkling 2 tablespoons kosher salt 2 tablespoons coarsely ground black pepper
   2 tablespoons chopped fresh rosemary Two 16- to 20-ounce boneless rib-eye steaks, about 3 inches thick 2 tablespoons olive oil Instructions: Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 300 degrees F. For the potatoes: Lay out 2 pieces of parchment paper on top of 2 pieces of heavy-duty aluminum foil, making an X. Add the potatoes to the center along with the rosemary, garlic and olive oil. Season with sea salt and pepper, then bring up all 4 edges of the foil. Pour in the white wine and seal the foil and parchment, making a packet. Place the potato packet onto the indirect heat side of the grill. Close the lid and cook until the potatoes are cooked through and tender, 25 to 30 minutes. Remove the potatoes from the grill when ready and set aside. They will keep warm in the packet. For the steak: Mix together the kosher salt, pepper and chopped rosemary. Season the steaks liberally with the seasoning mix, patting down to ensure the seasoning really sticks. Place the steaks on the indirect side of the grill, close the lid, and cook until the internal temperature reaches 110 to 120 degrees F, or rare, 30 to 35 minutes. Remove the steaks from the grill, then carefully remove the grill grate and set aside. Brush the steaks with olive oil and place directly onto the coals. Cook for 3 to 5 minutes per side, or until the desired temperature. Remove the steaks to a cutting board to rest for 5 to 10 minutes before slicing. Pour the potatoes into a serving bowl, drizzle with olive oil and sprinkle with flaky sea salt. Slice the steak and serve together with the potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 55941,"Grilled Bananas with Maple Creme Fraiche 4 ripe bananas, halved and left in peel Vegetable oil 1 cup creme fraiche or sour cream 1/4 cup pure maple syrup Fresh mint, for garnish Fresh raspberries, blackberries and blueberries, for garnish Instructions: Preheat grill. Brush cut side of bananas with oil. Grill until golden brown, about 2 minutes. Turn over and continue grilling until just cooked through. Whisk together creme fraiche and maple syrup, place a large dollop in the center of each banana half. Garnish with fresh mint and berries. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55942,"Octopus Veracruza 3 1/2 cups fish stock or clam juice 1/2 cup golden or red raisins 3/4 cup olive oil 1 medium white onion, thinly sliced 3 garlic cloves, chopped 3 Italian Roma tomatoes, peeled, seeded and julienned Salt and freshly ground black pepper 2 medium red bell peppers, seeded and julienned 2 medium yellow bell peppers, seeded and julienned 2 medium poblano chiles, stemmed, seeded, julienned and cut into bite-sized pieces 2 1/2 pounds octopus, blanched, cleaned and cut into bite-sized pieces 1 bunch of cilantro, chopped Juice of 2 limes Instructions: In small saucepan combine fish stock and raisins. Bring to a boil, reduce to a simmer and cook, uncovered, until the raisins are plump and light gold in color, about 20-25 minutes. Transfer to a medium bowl and set aside. In a large skillet heat 2 tablespoons of the olive oil over high heat. Saute the onion 3 to 5 minutes until translucent and limp. Add garlic and saute about 30 seconds. Stir in tomatoes with 1 teaspoon salt and 3/4 teaspoon pepper and cook 2 to 3 minutes. Remove from pan and set aside. In same skillet saute peppers in four batches, adding 2 tablespoons of oil for each batch. The peppers should remain crisp and colorful, like a stir-fry. Transfer each finished batch to a platter to cool. Then transfer to the bowl with raisins and stock. Add the tomato mixture (cooked vegetables can be refrigerated overnight if desired.) In same skillet, heat the remain 2 tablespoons oil over high heat until almost smoking. Sprinkle the cleaned octopus with salt and pepper. Saute octopus, stirring constantly, about 2 minutes. Add the cooked vegetable mixture, oregano, lime juice and 1/4 teaspoon each of salt and pepper. Stir and toss well to heat through and to combine the flavors. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 55943,"BBQ Stuffed Peppers 12 oz. Curly's Sauceless Pulled Pork 1 cup BBQ Sauce 12 oz. instant wild rice, cooked 4 bell pepper, any color 2 cup Japanese bread crumbs 8 oz. Monterey Jack cheese Instructions: Fold together Curly's Sauceless Pulled Pork, BBQ sauce, wild rice and Monterey Jack cheese. Cut the tops of the peppers off and remove core. Fill with BBQ mixture. Dust top with breadcrumbs. Bake in pan with 1 cup water and cover with foil at 350 degrees F for 40 minutes. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 55944,"Sausage and Apple Stuffing 2 tablespoons unsalted butter, melted, plus more for buttering the baking dish One 1-pound loaf sliced white sandwich bread 1 pound sweet Italian sausage, casings removed 1/2 cup dried cranberries 2 teaspoons fresh thyme leaves, roughly chopped 1 large apple, such as Golden Delicious, peeled, cored and coarsely chopped 1 onion, chopped 2 stalks celery with leaves, chopped Kosher salt and freshly ground black pepper 3 cups low-sodium chicken broth 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 large egg, lightly beaten Instructions: Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely. Meanwhile, cook the sausage in a large nonstick skillet over medium-high heat, breaking up the meat into small pieces with a wooden spoon until browned and cooked through, about 5 minutes Transfer the sausage to a plate using a slotted spoon. Add the cranberries, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper to the drippings in the skillet and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl. Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg and cooked sausage. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Drizzle the melted butter over the top and continue to bake until the top is crisp and golden, about 20 minutes more. Sprinkle the top with some chopped parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 55945,"Herb Coeur A La Creme 12 ounces cream cheese, at room temperature 1 cup heavy cream 3 tablespoons minced scallions, white and green parts (2 scallions) 2 tablespoons minced fresh dill 1 tablespoon minced fresh chives Grated zest of 1 lemon 1 tablespoon freshly squeezed lemon juice 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the scallions, dill, chives, lemon zest, lemon juice, salt, and pepper. Whisk until firm. Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight. When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers and a small knife. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55946,"Corn Cereal Crusted Fried Fish 1/2 cup (120 grams) mayonnaise 1/3 cup (65 grams) Greek yogurt 2 tablespoons (56 grams) sweet pickle relish 1 tablespoon grainy mustard 1 tablespoon chopped fresh Italian parsley 1/2 teaspoon smoked paprika 1/4 teaspoon garlic powder Pinch ground cayenne 5 cups (140 grams) corn cereal flakes 1 teaspoon paprika 1 cup (125 grams) all-purpose flour, for dredging 2 large eggs 2 teaspoons kosher salt, divided, plus more for seasoning 1 1/4 pounds walleye fillets, cut into 8 to 12 pieces (about 4 fillets; depending on size) Neutral oil, as needed Lemon wedges, for serving Instructions: For the tartar sauce: In a medium mixing bowl, add the mayonnaise, yogurt, relish, mustard, parsley, smoked paprika, garlic powder and cayenne and stir to combine. Refrigerate until ready to serve. (Makes about 1 cup.) For the fish: Put the corn cereal flakes in a large resealable plastic bag. Crush with your hands or a rolling pin to make medium size crumbs (the mixture should be a little finer than oatmeal). Pour into a shallow bowl and stir in the paprika. Spread the flour in a second bowl and beat the eggs in a third bowl with 1 teaspoon of salt. Season the fish all over with the remaining 1 teaspoon of salt. Dredge in the flour, then the eggs, then roll in the cereal crumbs, patting them on to coat evenly. Heat about 1/2 inch of neutral oil in a large skillet (cast iron or otherwise) over medium heat. The oil is ready when a cereal crumb sizzles on contact. Standing a safe distance away from the stovetop, slide the breaded fish into the oil and cook until golden, 2 to 3 minutes. Turn and cook the second side until golden, 2 to 3 minutes more. Drain on paper towels and season with salt. Serve hot with the tartar sauce and lemon wedges. The fish is best eaten right away but leftover tartar sauce will keep, covered, in the fridge for 2 to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 55947,"Other Worldly Sticky Buns 2 tablespoons dry yeast 1 1/2 cups warm water (110 to 115 degrees F), divided 1 cup granulated sugar, plus a pinch 1 stick unsalted butter, at room temperature 1/2 cup dry nonfat milk powder 1 teaspoons fine sea salt 2 large eggs 5 1/4 to 5 3/4 cups all-purpose flour, plus more as needed 1 stick unsalted butter, at room temperature, plus more for pan, plus 1/2 stick, melted 3 tablespoons honey, local preferred 1/3 cup dark corn syrup 1 cup packed brown sugar 1 1/2 cups pecans 1 tablespoon ground cinnamon 1 tablespoon granulated sugar Confectioners' sugar Water Instructions: For the dough: Add the yeast into 1/2 cup of the warm water (think bathtub temperature) and give it a nice stir. It needs to foam up. If it doesn't, it means it's not active, it's dead and your bread won't rise. Add a pinch of sugar to help the yeast grow. Let sit 5 minutes or so. Add the butter to your mixer, turn on to begin creaming and add the 1 cup sugar. When it's light and fluffy, add the milk powder and salt. Add your eggs, incorporating 1 before adding the other. Turn off and scrape down the bowl, making sure to get any batter off the bottom and that there are no lumps. Add the remaining 1 cup warm water and then the yeast. Add the flour in stages, it should start to look like dough. Beat for 5 to 10 minutes. Turn off the mixer. Flour a work surface so the dough doesn't stick. Dump out the dough, adding more flour if sticky. Begin kneading by folding the dough in on itself, and keep pushing it out. Keep kneading until it's lump-free and no longer sticky. Put in a nicely greased bowl and cover with plastic wrap. Put in a warm place until it doubles, 2 1/2 hours or so. While the dough is growing, make your glaze: Put your butter in a bowl. (Having the butter at room temperature means that the sugar will incorporate better and make easier to stir.) Add your honey, dark corn syrup and brown sugar. Give it a good stir and add 1/4 cup water. The butter might separate, and that's fine. It won't look pretty, but it will taste good when done baking! Preheat the oven to 350 degrees F. Butter a deep pie plate with fluted edges. Pour the glaze in the bottom of your dish, sprinkle the pecans over top and set aside while you roll out the dough. Flour your work surface. Punch the dough down to deflate it and then cut in half. Put the first piece on the floured surface, adding more flour if it's still sticky. Flour your rolling pin as well and roll the dough out into a square about 10 inches. Combine your cinnamon and sugar in a small bowl, brush with half the melted butter and sprinkle with half the cinnamon sugar. Take the long side and fold and roll it up in on itself. Cut the dough in half, then divide the halves into thirds, ending up with 6 pieces. Stick them right onto the glaze and nuts in your pan. Repeat with the second piece of dough. Cover with plastic and let rise about 1 hour or so in a warm space. Bake until the buns are a nice golden brown, about 30 minutes. Mix together the confectioners' sugar and water to desired consistency. Invert your cake stand or a plate on top of the buns, then flip the pan over. Tap the bottom of the pan to loosen the buns and lift the pan away. Drizzle your royal icing over the top in zig zags, cut and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55948,"Lazy Man's (or Lazy Mom's Lasagna) 8-ounces provolone, sliced 1/2 cup grated Parmesan cheese (about 2 ounces) 1 pound lean ground beef 1/2 cup minced onion, optional 1 garlic clove, minced, optional 1 teaspoon dried basil 1 teaspoon dried oregano Salt and pepper, to taste 12 ounces frozen (not thawed) cheese ravioli 1 (14-ounce jar) spaghetti sauce Instructions: Preheat the oven to 350 degrees F. Brown the beef with the optional onion, optional garlic, herbs, and salt and pepper in a large, ovenproof skillet (I use one that's made of castiron). When the meat is thoroughly cooked -- it will take 8 to 10 minutes -- drain off any fat and take everything out of the pan. Now put the still-frozen ravioli into the pan, breaking them up if they are clumped. Spread the ground beef mixture evenly over the ravioli, and ladle the spaghetti sauce evenly over the ground beef mixture. Over medium heat, without stirring, cook until the ravioli is heated through and beginning to brown on the bottom -- about 10 minutes. Take the skillet off the heat, lay the provolone slices over the ground beef mixture, and sprinkle the whole thing with the Parmesan. Bake for 10 minutes, or until the cheese is melted. Serve hot. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 55949,"Blueberry-Rum Milkshake 1 cup ripe blueberries, plus more for garnish 1/4 cup granulated sugar 1/4 cup dark rum 1/2 vanilla bean, seeds scraped 1/4 cup whole milk 11 ounces premium vanilla ice cream (recommended: Haagen Dazs - make sure that it is really well frozen) Instructions: Combine the blueberries, sugar, rum and vanilla bean seeds in a bowl, let sit at room temperature for 10 minutes. Lightly mash the mixture with a fork and let sit 10 minutes longer. Put the milk and the blueberry mixture in a blender and blend until smooth. Add the ice cream and blend until smooth. Divide between 2 tall glasses and serve with a straw. Garnish with a few blueberries. ","[Viognier, Riesling, Moscato, Sauvignon Blanc]" 55950,"Classic Vanilla Bourbon Balls 9 ounces shortbread cookies 1/2 cup pecans, toasted
1/2 cup confectioners' sugar
1/2 cup Maker's Mark? Bourbon 1 cup white chocolate chips Instructions: In a food processor, finely grind the shortbread. You should have 2 cups crumbs. Add the pecans and confectioners' sugar and pulse until the nuts are chopped. Transfer to a large bowl.
In a small saucepan, bring the bourbon to a boil. Remove from the heat and add 3/4 cup chocolate chips. Stir until smooth. Pour into the pecan mixture and stir until well-combined. Form into sixteen 1/2-inch balls.
Place the remaining 1/4 cup chocolate chips in a resealable plastic bag. Microwave in 20 second increments until melted, squeezing the chocolate in the bag to evenly melt. Snip a small hole in one corner and drizzle the chocolate onto the balls. Refrigerate in an airtight container until firm, at least 2 hours and up to 1 week. ","[Bourbon, Port, Tawny Port, Sherry]" 55951,"Dry-Brined Turkey Breast with Slow-Roasted Legs 1/4 cup kosher salt Freshly ground pepper 2 tablespoons finely chopped fresh thyme, plus 8 sprigs 2 tablespoons finely chopped fresh rosemary, plus 4 sprigs 1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed 2 heads garlic, halved 2 lemons, (1 halved, 1 sliced) 4 bay leaves 1 large shallot, quartered
1/4 cup extra-virgin olive oil Instructions: Dry-brine the turkey: Combine the salt, 2 teaspoons pepper and the chopped thyme and rosemary in a small bowl. Cut off the turkey legs (thighs and drumsticks together). Put the turkey breast and legs on a rimmed baking sheet. Season the turkey breast inside and out and the legs all over with the salt mixture. Stuff the turkey cavity with 1 halved garlic head, the halved lemon, 4 thyme sprigs and 2 rosemary sprigs. Cover and refrigerate overnight. Position one oven rack in the bottom position and one right above it; preheat to 350?. Combine the remaining halved garlic head, 4 sprigs thyme, 2 sprigs rosemary, the sliced lemon, bay leaves and shallot in a 9-by-13-inch baking dish. Add the olive oil and stir to combine. Place the turkey legs skin-side up in the baking dish and cover with foil. Roast the turkey legs on the bottom oven rack until just tender when pierced with a sharp knife, about 2 hours. Uncover the legs and continue to roast until the skin is golden and the legs are completely tender, 1 to 1 1/2 more hours.
Meanwhile, for the turkey breast: Set a rack in a large roasting pan. Place the turkey breast breast-side up on the rack; let sit at room temperature 30 minutes. Once the turkey legs have been roasting for about 30 minutes, place the roasting pan with the breast on the rack above the legs; roast until the skin is deep golden brown and a thermometer inserted into the thickest part without touching the bone registers 160?, 2 to 2 1/2 hours. Let the breast rest 30 minutes before carving. (If the turkey breast is done before the legs, move the legs to the higher rack to help them brown. If the legs are done before the breast is done resting, set aside and tent with foil to keep warm.) Serve the turkey legs and breast with the roasted garlic, lemon and shallot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 55952,"Berry Kir Royale 1 pint raspberries 6 to 12 tablespoons creme de cassis
Chilled prosecco, for serving
Instructions: Drop 1 to 3 raspberries into 6 champagne flutes. Add 1 to 2 tablespoons creme de cassis to the bottom of each glass. Top off each glass with some prosecco. Serve immediately. ","[Champagne, Prosecco]" 55953,"Carrot Almond Torte Butter and flour for dusting 4 egg yolks Grated rind of a small lemon 8 ounces sugar 8 ounces grated peeled carrots 8 ounces grated almonds, blanched or not as you wish 2 tablespoons flour 4 egg whites 2 tablespoons pine nuts Instructions: Preheat the oven to 350 degrees. Line the bottom of an 8 inch round cake pan with parchment, butter and lightly dust the sides with flour. Beat yolks, lemon rind and sugar until light and creamy looking. Blend in carrots, almonds and flour. Whip egg whites until glossy and stiff but not cottony looking. Fold them into the batter and transfer to the cake pan. Sprinkle with pine nuts and bake for 45 minutes. Cool on a cake rack and remove from pan. Dust with confectioners' sugar before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 55954,"Raspberry Royale 3/4 cup framboise, plus more for dipping glasses 1/4 cup vanilla sugar or granulated sugar, for dipping glasses Fresh raspberries, for garnish 1 bottle good Champagne Instructions: Coating the rims of the glasses: In a flat dish or saucer, pour a small amount of framboise. Place 1/4 cup vanilla sugar in another saucer. Briefly dip the rim 6 champagne glasses, 1 at a time, in the framboise, and then in the sugar. Set aside to dry. Pour 2 tablespoons framboise into each glass. Add a few raspberries and then fill with champagne ","[Champagne, Sparkling Pinot Grigio, Prosecco]" 55955,"Riviera Egg Pie 3 tablespoons oil 1 large onion, diced (about 2 1/2 cups) 2 (9-inch) refrigerated, unbaked pie crusts (a 15-ounce package) 3/4 pound smoked ham, diced 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 1/2 cups freshly grated Parmesan 1 cup ricotta cheese 4 eggs, plus 1 yolk, slightly beaten 1/4 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1 egg white, lightly beaten Instructions: Preheat oven to 425 degrees F. Heat oil in large skillet over medium-high heat. Add onion and saute until translucent and just golden, about 8 minutes. Remove from heat, transfer to a large bowl and allow to cool while preparing crust. Remove 1 of the prepared pie crusts from the refrigerator, and place in an ungreased, 9-inch pie plate. Shape the crust to fit the form of the pan with a 1/2-inch overlap around the edge. To the onion mixture, add the ham, spinach, cheeses, 4 eggs plus 1 yolk, salt, and pepper, and mix well. Spread mixture into prepared crust. Cover with remaining pie crust; crimp edges and score to vent. Brush with egg white and bake until golden brown, about 40 to 45 minutes. Let stand at least 15 minutes and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55956,"Soupe A l'Oignon Gratinee (French Onion Soup) 6 tablespoons butter 1 tablespoon olive oil 3 pounds medium yellow onions, peeled and thinly sliced 1 teaspoon sugar Salt, to taste 1 tablespoon flour 8 cups beef stock 2 cups dry white wine Freshly ground black pepper 1 baguette 1 pound gruyere cheese, shredded Instructions: Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55957,"Bistro-Style Short Ribs 3 tablespoons extra-virgin olive oil 4 pounds short ribs, in 1 long piece or at least in pairs Kosher salt and freshly ground black pepper 1 medium onion, chopped 2 carrots, chopped 1 large tomato, quartered 3 ribs celery 1/2 head garlic, peeled 1/4 bunch fresh thyme 1 1/2 cups dry red wine 2 cups low-sodium, organic beef stock 4 tablespoons chopped flat-leaf parsley Instructions: Preheat a cast iron grill or outdoor grill. Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides. Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp. Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours. When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 55958,"Bourbon Pops Lemon-Mint Simple Syrup: 1 cup sugar Peels from 1/2 lemon 2 tablespoons freshly picked mint leaves Blueberry Smash Layer: 2 pints blueberries 2 tablespoons lemon juice 2 tablespoons bourbon Lemon-Julep Layer: 1/2 cup lemon juice 1 heaping tablespoon bourbon Instructions: For the lemon-mint simple syrup: Add 1 cup water and the sugar to a small saucepan over medium heat and bring to a simmer. Turn off the heat and add the lemon peels and mint. Allow to cool completely. For the blueberry smash layer: Add the blueberries, 6 tablespoons lemon-mint simple syrup and lemon juice to a blender. Puree until thoroughly combined. Add to a 2-cup liquid measuring cup. Stir in the bourbon and set aside. For the lemon-julep layer: Add 1/2 cup water, the lemon juice, 1/3 cup of the lemon-mint simple syrup and the bourbon to a 2-cup liquid measuring cup. Stir to combine and set aside. Add 1/2 cup blueberry smash to any ice pop mold you have, filling each mold halfway. Allow to freeze until solid, about 1 hour. Once the blueberry smash layer is frozen, top off the ice pop with 1/2 cup of the lemon-julep layer into each individual mold. Allow to freeze until solid, about 1 hour. Carefully remove the pops from the mold and serve. ","[Bourbon, Sparkling wine, Ros, Sauvignon Blanc]" 55959,"Lemon Chive Noodles Salt 1 pound whole-wheat fettuccine or pappardelle noodles 2 cups chicken stock 1 tablespoon extra-virgin olive oil 2 lemons, zested and sliced 1/2 cup tamari sauce 1 bunch chives, chopped into 1-inch lengths Freshly ground black pepper Hot sauce, optional Instructions: Bring a large pot of salted water to a boil add the pasta and cook until just shy of al dente. Drain. While pasta water comes to a boil, heat the stock, oil, sliced lemon and tamari sauce and allow to reduce over medium-high heat, about 7 to 8 minutes. Toss cooked pasta with sauce for 1 to 2 minutes to absorb flavor, add in reserved zest and chives then serve as first course or a side dish. Spice it up with pepper or hot sauce to pass at table. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 55960,"Espresso Martinis 3 ounces vanilla vodka 1-ounce dark creme de cacao 2 ounces brewed espresso, room temperature or chilled (not hot) Softly whipped cream, for garnish Bittersweet chocolate, for garnish Instructions: Put the liquors and espresso in a chilled cocktail shaker. Shake well until very cold, then strain into 2 chilled martini glasses. Float a layer of whipped cream over the top. Using a vegetable peeler, shave some dark chocolate on top of each glass. ","[Brunello di Montalcino, Barolo, Syrah, Tempranillo]" 55961,"Green Beans with Magic Sauce 1/2 tablespoon extra-virgin olive oil 1 1/2 pounds green beans, trimmed
Kosher salt 3 tablespoons soy sauce 3 tablespoons tahini 2 tablespoons honey 1 tablespoon toasted sesame oil Pinch of red pepper flakes 2 cloves garlic, minced Instructions: Heat the olive oil in a large saucepan over medium heat. Add the green beans and saut until just tender, 5 to 7 minutes. Season lightly with salt to taste and remove from the heat. Combine the soy sauce, tahini, honey, sesame oil, red pepper flakes and garlic in a small bowl and mix until thoroughly combined. Drizzle over the green beans and lightly toss to combine.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55962,"Classic Chili 3 tablespoons vegetable oil 1 large onion, chopped 1 red bell pepper, chopped
2 tablespoons tomato paste 1/4 cup chili powder
2 teaspoons ground cumin 2 teaspoons ground coriander
2 teaspoons dried oregano 2 pounds ground beef Kosher salt and freshly ground pepper
2 15-ounce cans kidney beans (do not drain)
3 14-ounce cans diced tomatoes Instructions: Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes. Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt. ","[Syrah, Malbec, Tempranillo, Garnacha]" 55963,"Strawberry Ginger Daquiri 1 1/2 pounds frozen strawberries 1 1/4 cups rum
1/2 cup fresh lime juice
1/2 cup Simple Syrup, recipe follows 1 tablespoon grated ginger
Fresh strawberries, sliced, for garnish
1 cup sugar Instructions: Combine the strawberries, rum, lime juice, Simple Syrup and ginger in the carafe of a blender and puree until smooth. Pour into frozen drink glasses and garnish with sliced strawberries. Serve immediately. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Riesling, Moscato, Sauvignon Blanc, Vinho Verde]" 55964,"Crispy Egg Noodle-Wrapped Shrimp 1 pound jumbo shrimp with tails on, deveined 2 tablespoons hot sauce, such as sriracha
1/2 teaspoon onion powder
Nonstick cooking spray, for the pan
4 to 6 ounces thin fresh egg noodles
Vegetable oil, for frying
1/2 cup low-sodium soy sauce 1/3 cup honey
1/4 cup thinly sliced scallions 1/2 cup mayonnaise 1/4 cup sweet chili sauce
1 tablespoon hot sauce, such as sriracha
1 tablespoon rice wine vinegar
Instructions: For the shrimp: Pat the shrimp dry thoroughly with a paper towel and place in a large bowl. Toss the shrimp with the hot sauce and onion powder. Coat a large saute pan with cooking spray and place over medium heat. Add the shrimp to the pan and cook, being careful not to brown or overcook, until opaque, 1 to 2 minutes on each side. Set aside the shrimp and let cool. Starting at the top of each shrimp, wrap 6 to 8 strands of noodles around the shrimp until reaching the tail (do not wrap the noodles too tightly). Tuck in any loose ends. Add enough oil to fill a small saucepot halfway. Heat the oil over medium-high heat to 350 to 375 degrees F. Gently lower the shrimp into the oil with a slotted spoon. Fry in batches until the noodles are crispy and light golden brown, 30 seconds to 1 minute. Drain the shrimp on a paper towel or cooling rack. For the sweet soy dipping sauce: Whisk together the soy sauce, honey and scallions in a small bowl. Serve on the side with the shrimp. For the spicy chili aioli: Whisk together the mayonnaise, sweet chili sauce, hot sauce and vinegar in a small bowl. Serve on the side with the shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 55965,"Spiced Apple Cake 2 eggs 1 cup vegetable oil 1/4 cup freshly squeezed orange juice 2 cups white sugar 2 cups all purpose flour 4 teaspoons ground cinnamon 1 teaspoon salt 2 teaspoons baking soda 4 cups Granny Smith apples,peeled, cored and finely chopped (about 4-6 apples) 1 cup walnuts, coarsely chopped Instructions: Preheat oven to 325. Butter and flour a 10-inch cake pan. Combine dry ingredients and set aside. Whip eggs until frothy, about 3-4 minutes then add oil and orange juice and mix thoroughly. Add dry ingredients and beat with whip at low speed until thoroughly combined. Fold in apples and walnuts and pour into prepared cake pan. Bake at 325 for 1 hour or until firm on top. Cover with aluminum foil if top gets too brown. Cool on rack 5 minutes, then invert onto rack and cool completely.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55966,"Giardiniera 2 cups white wine vinegar 1/4 cup sugar Kosher salt 2 bay leaves 2 teaspoons fennel seeds 1/2 teaspoon red pepper flakes 1/2 head cauliflower, cut into small florets 1 small bulb fennel, cored and sliced, plus 1/4 cup chopped fennel fronds 1 small red onion, thinly sliced 2 small carrots, halved lengthwise and thinly sliced 4 cloves garlic, crushed Instructions: Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 55967,"Ba Bao Fan 2 cup glutinous rice (also called sweet rice or sticky rice; see Cook\u2019s Note) 1 dried lotus seed 4 to 5 dried red dates (also called jujubes) 6 dried goji berries Nonstick cooking spray 1/4 cup granulated sugar 1 tablespoon unsalted butter 6 pumpkin seeds 11 raisins 11 golden raisins 1/4 cup plus 2 tablespoons sweet red bean paste (see Cook\u2019s Note) 8 to 10 dried apricots 8 to 10 maraschino cherries, stemmed and dried 1 1/2 teaspoons cornstarch Instructions: Soak the glutinous rice with enough cold water to cover in a medium bowl for at least 8 hours or overnight. Shortly before the rice is ready, soak the lotus seed and red dates with enough cold water to cover in a medium bowl until the dates have softened, about 40 minutes. Drain the lotus seed and dates and keep them in the bowl. Using a sharp paring knife, make a vertical cut into a date (stem-side facing up) until you hit the seed and then carefully rotate the knife around the seed. Remove the seed from the date halves, scraping off as much of the flesh as you can. Discard the seed and return the date halves to the bowl. Repeat with the remaining dates and then set aside with the lotus seed.
Fill a\u202f12-inch skillet\u202for wok\u202fwith\u202fabout 2\u202finches of water, then\u202fplace\u202fa 10-inch\u202fbamboo or metal\u202fsteamer basket\u202fin\u202fthe skillet. Make sure the water doesn\u2019t touch the\u202fbottom insert. If it does, remove some of the water.\u202fRemove the steamer basket and bring the water to a simmer.
Meanwhile, line the steamer basket with two layers of damp cheesecloth. Place the soaked rice in the basket, spread it in an even layer and poke a few holes halfway through the rice to help it cook evenly. When the water is simmering, put the basket in the skillet, cover and steam until the rice is just past the al dente stage, about 50 minutes (see Cook\u2019s Note).
Meanwhile, soak the goji berries with enough cold water to cover in a small bowl until softened, about 10 minutes. Drain and set aside.
Lightly spray a 24-ounce heatproof ceramic or metal bowl with nonstick cooking spray, then cover the entire bowl with a piece of damp cheesecloth, letting the ends fall over the sides of the bowl. Lightly spray the cheesecloth with nonstick cooking spray. Set the prepared bowl aside.
When the rice has finished steaming, transfer it to a large bowl and discard the cheesecloth. (Keep the skillet and steamer for a later step.) Add 1 tablespoon of the sugar, the butter and 3 tablespoons water to the rice and stir until the sugar has dissolved and the butter is equally distributed. Keep the rice covered to prevent it from drying out as you proceed with the recipe.
Fill a small bowl with water and dip your fingers in it, as needed, when working with the rice to keep it from sticking to your skin. Place the soaked lotus seed in the center of the prepared cheesecloth-lined bowl. Arrange the soaked goji berries and pumpkin seeds in a circle around the lotus seed, alternating them and pointing the ends toward the center to form a flower design. Gently dot 1/4 cup of the rice over the design without disrupting it. Gently press the rice into an even layer and cover the entire design.
Arrange the raisins and golden raisins in a circle around the edge of the rice, alternating them and putting them end to end. Gently dot 3/4 cup of the rice over the raisins without disrupting them. Gently press the rice into an even layer and cover all the raisins. Spread 2 tablespoons of the red bean paste evenly over the rice, keeping about a 1-inch border around the perimeter of the rice. Dot 3/4 cup of the rice over the red bean paste. Gently press the rice into an even layer and cover all the bean paste.
Arrange the apricots, dates halves, and cherries around the edge of the rice, alternating them and pointing the ends toward the center of the bowl. Dot 1 cup of the rice over the ring of fruit without disrupting the pieces. Gently press the rice into an even layer and cover all the fruit. Spread the remaining 1/4 cup red bean paste evenly over the rice, keeping about a 1-inch border around the perimeter of the rice. Dot the remaining rice over the red bean paste. Gently press the rice into an even layer and cover all the bean paste. Fold the edges of the cheesecloth over the rice and drizzle with a little warm water if the cheesecloth has dried out.
Replenish the water in the skillet, as needed, and bring to a simmer. When the water is simmering, set the bowl in the steamer, cover and steam until the rice is tender, about 40 minutes (see Cook\u2019s Note). Remove the bowl from the steamer and let the rice rest for about 10 minutes.
Meanwhile, whisk together the remaining 3 tablespoons sugar, the cornstarch and 1/2 cup cold water in a small pot until the cornstarch and sugar are dissolved. Bring the mixture to a simmer over medium heat and cook until the mixture thickens slightly, about 4 minutes. Cover the sugar syrup and keep warm.
Pull the cheesecloth away from the top of the rice. Cover the bowl with a serving plate a couple inches wider than the top of the bowl. Pressing the plate firmly against the bowl, carefully flip the bowl over. Set the plate on a counter, gently remove the bowl and peel the cheesecloth off the rice. Brush about half of the sugar syrup onto the rice. Cut the dessert into wedges like a cake and serve with the extra syrup on the side.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55968,"Shrimp, White Bean and Kale Stew 3 tablespoons extra-virgin olive oil, plus more for topping 2 links fully cooked Spanish-style chorizo (about 6 ounces total), halved lengthwise and cut into 1/2-inch-thick half-moons 1 onion, chopped 3 cloves garlic, minced 1 small bunch curly kale (about 1 pound), trimmed and chopped Kosher salt and freshly ground pepper 1 15-ounce can white beans, undrained 1 cup low-sodium chicken broth 2 fresh bay leaves 1/2 baguette or 1 demi baguette, halved lengthwise and cut into pieces 12 ounces peeled and deveined medium shrimp Instructions: Heat the olive oil in a dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned, 3 to 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the kale, season with salt and pepper and cook until wilted, about 3 minutes. Stir in the white beans, chicken broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring to a boil, then reduce to a simmer; cover and cook until the kale is tender, about 5 minutes. Meanwhile, preheat the broiler. Put the baguette pieces cut-side up on a baking sheet and broil until toasted, 2 to 3 minutes. Season the shrimp with salt and pepper. Add to the simmering stew, cover and cook until opaque, about 3 minutes. Season the stew with salt, if needed. Discard the bay leaves, then divide the stew among bowls. Drizzle with more olive oil and serve with the bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55969,"Chocolate Pie 24 chocolate sandwich cookies 5 tablespoons salted butter, melted 1 1/2 cups sugar 1/4 cup cornstarch
1/4 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
6 1/2 ounces bittersweet chocolate, chopped finely
2 tablespoons salted butter
2 teaspoons vanilla extract
Whipped cream, for serving
Instructions: For the crust: Preheat the oven to 350 degrees F. Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool. For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes. The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, butter and vanilla, then stir until everything is beautifully combined. Pour the pudding into the pie crusts and place in the fridge, uncovered, to chill for 4 hours. Serve topped with whipped cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 55970,"Cioppino 1/2 ounce olive oil 1/2 ounce garlic, peeled and sliced 4 ounces clams or cockles 2 medium prawns, peeled and deveined 2 ounces salmon, cut into small cubes 2 small crab legs (any type) 4 ounces cooking wine, Chablis 2 1/2 ounces tomato sauce 2 medium scallops 1 lemon, halved (1/2 juiced and 1/2 cut in wedges) Pinch fresh parsley leaves 1 ounce whole sweet butter 1/4 bunch fresh basil, leaves chopped Instructions: In a medium skillet over high heat, add oil. When oil is hot, briefly saute garlic then add the clams. Reduce heat to medium; add all remaining seafood except scallops. Cook until the fish is almost done. Deglaze the pan with white wine. Add the tomato sauce, scallops and juice from half of the lemon. Cover and let simmer about 3 to 4 minutes. Remove from heat; add parsley, butter and basil. Serve in a large bowl and garnish with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 55971,"Old Fashioned Pancakes 1 1/2 cups flour, measured after sifting 2 tablespoons sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons melted butter 1 egg, lightly beaten plus 1 egg yolk 1 cup, plus 2 tablespoons milk Instructions: Resift flour with sugar, baking powder and 3/4 teaspoon of salt. Combine melted butter, egg and yolk and whisk in milk. Preheat the griddle With a few swift strokes fold the wet ingredients into the dry ones. Do not overmix; keep the batter lumpy so they will turn out light. Cook the pancakes on the griddle, using a scant 1/4 cup for each pancake. Turn them over when bubbles form over the entire surface of the pancake and cook for a few minutes on the other side. Serve hot with maple syrup. For dinner, serve hot with a saute of apples and raisins and along with either slices of bacon or topped with cottage or ricotta cheese. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 55972,"Brussels Sprouts Agrodolce 4 tablespoons olive oil 1 shallot, chopped
1/2 cup pure maple syrup
1/3 cup apple cider vinegar
1/2 cup cranberries
1 pound Brussels sprouts, trimmed and halved
1 teaspoon kosher salt
Instructions: Heat a small saucepan over medium heat. Add 1 tablespoon of the oil and heat another 30 seconds. Add the shallot and cook, stirring often, until soft and fragrant, about 2 minutes. Add the maple syrup and the vinegar and bring to a simmer. Simmer for 15 minutes to reduce slightly. Remove from the heat and stir in the cranberries. Meanwhile, heat a large skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and warm another minute. Add the Brussels sprouts to the skillet and cook, undisturbed, until browned and beginning to soften, about 3 minutes. Season with the salt. Stir the sprouts and cook another 3 minutes to continue to brown. Stir again and cook another 3 minutes to brown evenly. Add the maple mixture to the skillet and toss well to coat. Bring to a simmer and simmer to reduce the glaze slightly, another 2 minutes. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 55973,"Broccoli with Toasted Garlic 1 pound broccoli, washed and cut into florets 1 tablespoon olive oil 3 cloves garlic, thinly sliced Salt and pepper Instructions: Put broccoli, with water still clinging to it from being washed, into a large microwave safe bowl or dish with a lid. Cover the bowl with the lid and microwave for 5 minutes. In the meantime, heat the oil in a large skillet over a medium heat and add the garlic. Cook the garlic in the oil, stirring frequently, until it is golden brown, about 3 minutes. Transfer the toasted garlic to a small dish. Remove the bowl of broccoli from microwave and carefully uncover it, drain it and pat it dry. Put the broccoli into the skillet with the olive oil and saute over a medium heat for 3 minutes. Sprinkle with toasted garlic, and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55974,"Mozart Birthday Balls 1 1/2 tablespoons (about 1/2 ounce) dark chocolate chips 1 tablespoon heavy cream
3 tablespoons (about 1/2 ounce) finely ground toasted hazelnuts
6 tablespoons shelled pistachios, toasted 1/4 cup powdered sugar
1/8 teaspoon almond extract
Pinch kosher salt
1 1/2 tablespoons light corn syrup
3/4 cup almond meal 6 tablespoons powdered sugar
1/4 teaspoon almond extract
Pinch kosher salt
3 tablespoons light corn syrup
6 ounces dark chocolate chips Gold sanding sugar, for sprinkling
Instructions: For the hazelnut filling: Heat the chocolate chips and heavy cream together in a small microwaveable bowl for 30 seconds, then stir until smooth and homogenous. Stir in the hazelnuts and freeze until firm, 15 to 20 minutes. For the pistachio marzipan: Blend the pistachios in a food processor until they're finely ground (but don't overblend or you'll end up with pistachio butter). Add the powdered sugar, almond extract and salt and 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.) Pile it into a ball and wrap it in plastic. Refrigerate at least 1 hour, or up to overnight. For the almond marzipan: Combine the almond meal, powdered sugar, almond extract and salt in a food processor and 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.) Pile it into a ball and wrap it in plastic. Refrigerate at least 1 hour, or up to overnight. To assemble, divide both the almond marzipan and the pistachio marzipan into 12 equal portions. Keep the marzipan covered with plastic wrap when you're not working with it. Take one of the pistachio marzipan portions and smash it with your palm to make a flat round. Fold it over a rounded 1/4 teaspoon hazelnut filling and roll it into a ball. Smash one of the almond marzipan portions with your palm and fold that over the pistachio ball. Roll it into a ball and place it on a parchment-lined baking sheet. Repeat with the remaining marzipan and filling and freeze the balls for 15 minutes. For the coating: Melt the dark chocolate either in a double boiler or microwave, heating in 30-second increments and stirring after each, until it is smooth and melted. Continue stirring until it is no longer hot to the touch. One by one, dip the marzipan balls in the chocolate to fully coat. Allow the excess chocolate to drip off, and then place back on the parchment. Sprinkle with some sanding sugar. Harden them in the refrigerator or at room temperature for 1 hour or up to overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55975,"All-Purpose Baking Mix 6 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons salt 3/4 cup shortening Instructions: In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix. ","[Chardonnay, Sauvignon Blanc, Riesling]" 55976,"White Chip Orange Cookies 2? cups all-purpose flour ? teaspoon baking soda ? teaspoon salt 1 cup (2 sticks) butter or margarine, softened ? cup granulated sugar ? cup packed light brown sugar 1 large egg 2 to 3 teaspoons grated orange peel 2 cups (12-oz. pkg.) NESTLE? TOLL HOUSE? Premier White Morsels Instructions: PREHEAT oven to 350F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 10 to 12 minutes or until edges are light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 55977,"Asparagus with Prosciutto 1 1/4 pounds thin asparagus spears, washed and dried 1 lemon, juiced Extra-virgin olive oil, for drizzling 1/4 pound thinly sliced prosciutto di Parma Instructions: For asparagus, snap off tough ends of spears where they naturally give when bent. Place spears into 1-inch of boiling water. Cover the pan and cook asparagus for 3 or 4 minutes, until spears are just tender but remain bright green in color, about 3 to 4 minutes. Drain and cold shock the spears in a colander under cool water. Return cooked asparagus to skillet and coat with lemon juice and a drizzle of extra-virgin olive oil. Remove bundles of several spears at a time from the pan and wrap with sliced prosciutto. Pile assembled bundles on a serving plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 55978,"Italian-Style Monte Cristo Sandwiches 8 slices good quality white bread 1/2 cup fig or plum preserves 8 slices mild provolone or fontina cheese 8 slices prosciutto cotto with rosemary (recommended: Citterio) 1/4 cup Dijon mustard 3 eggs 1/2 cup milk or cream 1/2 cup grated Parmigiano-Reggiano, a couple handfuls 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon butter 6 cups arugula or baby arugula 1 lemon, juiced 2 tablespoons extra-virgin olive oil, eyeball it Salt and freshly ground black pepper Instructions: Heat a large griddle or cast-iron skillet over medium heat. Prepare the sandwiches by spreading 4 slices of the bread with preserves. Top with a slice of cheese, 2 slices of folded prosciutto, then another slice of cheese. Spread the remaining bread slices with Dijon and set in place over the cheese. In a large shallow bowl, beat the eggs with the milk or cream, Parmesan, and parsley. Nest the butter in a paper towel and wipe it across the hot pan. Dip the sandwiches into the egg mixture and cook the sandwiches until deep golden, about 3 to 4 minutes on each side. Toss the arugula with the lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a large serving bowl. Cut the sandwiches from corner to corner and serve alongside the salad. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 55979,"Parmesan-Crusted Potatoes 2 1/2 pounds small Yukon gold potatoes, halved crosswise 4 sprigs fresh thyme 3 tablespoons olive oil Kosher salt and freshly ground black pepper Nonstick cooking spray 3/4 cup finely grated Parmesan 1/2 cup mayonnaise 1 tablespoon freshly squeezed lemon juice 1 teaspoon Dijon mustard 1 teaspoon smoked paprika 1 small clove garlic, finely grated Kosher salt and freshly ground black pepper Instructions: Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note). For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes. For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese. Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 55980,"Mango Chiffon Pie 13 graham cracker sheets 1/2 cup toasted sweetened coconut flakes 1/2 teaspoon kosher salt 1/2 cup unsalted butter, melted One 1/4-ounce packet unflavored gelatin 1 1/2 cups fresh or frozen mango chunks (thawed, if frozen) 1/2 cup mango nectar 2 tablespoons fresh lemon juice 1 cup granulated sugar 4 large eggs, separated (see Cook\u2019s Note) 1/4 teaspoon cream of tartar 1 cup heavy whipping cream 1/4 cup powdered sugar 1/2 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Pulse the graham crackers, coconut flakes and salt in a food processor until the crackers are crushed. Add the melted butter and pulse until combined. Press the crust into a 10-inch deep-dish pie plate. Bake until golden brown, about 12 minutes. Remove from the oven and let cool. Meanwhile, sprinkle the gelatin over 1/4 cup water in a medium heatproof bowl and let soften 5 minutes. Blend the mango, mango nectar and lemon juice in a blender until smooth. Add to the softened gelatin with 1/2 cup of the granulated sugar and all the egg yolks. Whisk until smooth. Place the bowl over a medium saucepan of simmering water (do not let the bowl touch the water). Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon, 5 to 8 minutes. Refrigerate, stirring occasionally, until the mixture has slightly thickened and cooled, about 30 minutes. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form. Slowly add the remaining 1/2 cup granulated sugar and cream of tartar and beat until stiff peaks form. Fold the egg whites into the mango mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour the filling into the prepared crust and refrigerate until set, about 2 hours. Beat the cream, powdered sugar and vanilla in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Dollop onto the center of the pie. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 55981,"Curry Chip Chip 3 tablespoons canola oil 4 cloves garlic 1/2 cup curry powder 2 cups water 12-ounce can coconut cream 3 stems green onions, chopped 1/2 medium onion, chopped 2 medium tomatoes, chopped 1 small habenero pepper, thinly sliced 1/2 cup chopped shadow-benny (Asian \Ngo Gai) or Cilantro substituted 1 pound chopped small clams (chip chip) 1 teaspoon salt and pepper Instructions: Heat oil in a stewing pot, add garlic and allow it to brown in the pot leaving its flavor in the oil. Remove garlic from oil. In a small bowl, combine half of the curry powder and half of the water to make a paste. Add curry paste mixture, coconut cream and half the chopped ingredients, and spices. Allow to reduce by half, about 15 minutes. Add clams, the other half of the curry powder and water and remaining ingredients to pot, cover and simmer 15 to 20 minutes until clams are tender (adding more water if needed to maintain a thick gravy). ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 55982,"Ricotta with Vanilla-Sugar Croutons and Berries 1/4 (4 ounces) ciabatta loaf, cut into 1-inch cubes 3 tablespoons unsalted butter, melted 1 1/2 tablespoons vanilla sugar, recipe follows 1/2 cup orange juice (from 1 medium orange) 1/4 cup fresh lemon juice (from 1 lemon) 1/2 cup sugar 1 cup blueberries 8 strawberries, hulled and quartered 1 1/2 cups whole milk ricotta cheese 3 teaspoons orange zest (from 1 medium orange) 1 teaspoon lemon zest (from 1 lemon) 1 tablespoon vanilla sugar, recipe follows 1 tablespoon thinly sliced fresh mint leaves 2 cups sugar 1 vanilla bean Instructions: Preheat the oven to 400 degrees F. In a medium bowl, toss together the bread cubes and melted butter. Add the vanilla sugar and toss until the bread cubes are coated in sugar. Arrange the bread cubes in a single layer on a parchment-lined baking sheet and bake until golden brown, about 8 to 10 minutes. Cool completely.; In a small saucepan, bring the orange juice, lemon juice, and sugar to a simmer, over medium-low heat. Stir until the sugar has dissolved, about 2 to 3 minutes. Add the blueberries and strawberries and simmer until the fruit softens, about 6 to 8 minutes. Cool the syrup to room temperature. Combine all the ingredients in a medium bowl. Mix well. To serve: Divide the ricotta mixture between 4 decorative dessert bowls. Spoon the fruit syrup over the ricotta and top with the croutons. Garnish with the sliced mint. Place the sugar in the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthways, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and place in a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 55983,"Vanilla Pudding Raspberry Napoleon 2 tablespoons honey 2 tablespoons raspberry fruit spread 1 teaspoon vanilla extract, divided 1 pint fresh raspberries (reserve 4 raspberries for garnish) 3 (3.75-ounce) sugar-free prepared vanilla pudding cups 2 (3.5-ounce) boxes butter crisp wafer cookies (recommended: Jules Destrooper) Instructions: In a small bowl, gently stir together the honey, fruit spread and 1/2 teaspoon vanilla. Add the raspberries and toss to coat. In a medium bowl, mix together the pudding and the remaining 1/2 teaspoon vanilla extract. To assemble, place a wafer cookie onto a plate. Place with 1 heaping tablespoon pudding and 1 heaping tablespoon raspberries and top with a second wafer cookie. Top with another heaping tablespoon pudding, another heaping tablespoon raspberries and a third wafer cookie. Top with a small dollop of the pudding and garnish with a reserved raspberry. Repeat with remaining ingredients. ","[Chardonnay, Moscato, Vinho Verde, Cava]" 55984,"Granola Chocolate Chip Cookies 2 cups packed dark brown sugar 1 cup (2 sticks) salted butter, softened, plus more for greasing the baking sheets 2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 cups old-fashioned (rolled) oats
1 cup Granola, recipe follows 1/2 cup chopped dried apricots
1/2 cup chocolate chips
6 cups old-fashioned (rolled) oats 1/4 cup vegetable oil
3 tablespoons salted butter, melted, plus more for greasing the baking sheet
1 teaspoon kosher salt
1 cup packed brown sugar
1/4 cup honey
2 tablespoons molasses
1 tablespoon vanilla extract
1/2 cup finely chopped pecans
1/2 cup shelled sunflower seeds
1/4 cup roughly chopped almonds
Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric stand mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs 1 at a time, scraping the bowl after each. Mix together the flour, salt and baking soda in a medium bowl. Add it to the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats, Granola, apricots and chocolate chips until just combined. Use your preferred-size cookie scoop (or a regular spoon) to drop portions of dough onto lightly greased baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer! Let the cookies cool slightly on the baking sheets, then transfer them to a plate for serving. Preheat the oven to 325 degrees F. In a bowl, toss the oats with the oil, melted butter and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 12 minutes, shaking the pans twice during the cooking time and making sure the oats don't burn. Set aside to cool a bit. In a medium saucepan, combine the brown sugar, honey and molasses. Stir the mixture until combined, then heat over medium heat, stirring, until barely bubbling. Stir in the vanilla extract. Toss together the toasted oats, pecans, sunflower seeds and almonds in a large bowl. Pour in the sugar mixture, stirring as you pour. Toss to combine; it will be sticky! Thoroughly grease a baking sheet or line it with greased foil. Spread the mixture onto the baking sheet and bake until golden, about 30 minutes. Let cool, then use a fork to make clusters. Store in a jar until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 55985,"Shrimp Tempura 1/2 cup rice wine 1/4 teaspoon salt 1/2 pound fresh shrimp, peeled and deveined 2 liters vegetable oil, for deep frying 1/4 cup all-purpose flour 1/3 cup ice water 1/4 cup cornstarch 1 egg yolk 1/4 teaspoon sugar 1/2 teaspoon baking powder 1 cup soy sauce 1/2 cup water 3/8 cup seasoned rice vinegar 4 teaspoons sugar 1/4 cup scallions, thinly sliced Instructions: In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes. Heat oil in deep-fryer or large wok to 375 degrees F. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp. Tempura sauce: Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 55986,"Chocolate-Strawberry Cupcakes 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 teaspoon instant espresso powder 3/4 cup whole milk 1 cup granulated sugar 3/4 cup vegetable oil 1 large egg 1 teaspoon pure vanilla extract 1/4 cup strawberry preserves or jelly 1 teaspoon fresh lemon juice 6 ounces semisweet chocolate, finely chopped 12 medium strawberries 2 ounces white chocolate, finely chopped 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2 pinches salt 2 cups confectioners? sugar 2 teaspoons pure vanilla extract 2 tablespoons whole milk Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, salt and baking soda in a medium bowl. Combine the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until hot but not simmering; pour over the cocoa powder mixture and whisk until smooth. Let cool a few minutes, then add the granulated sugar and whisk until dissolved. Whisk in the vegetable oil, egg and vanilla, then whisk in the flour mixture until combined. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Stir together the strawberry preserves and lemon juice and brush on the warm cupcakes. Transfer to a rack to cool completely. Meanwhile, make the chocolate-dipped strawberries: Microwave 4 ounces semisweet chocolate in a bowl in 30-second intervals, stirring, until melted. Dip the strawberries in the chocolate; place on a plate. Let set, 20 to 30 minutes. Make the frosting: Microwave the white chocolate and the remaining 2 ounces semisweet chocolate in separate bowls in 30-second intervals, stirring, until melted. Let cool. Beat 6 tablespoons butter and a pinch of salt in a bowl with a mixer on medium-high speed until smooth. Beat in the melted white chocolate. Add 1 cup confectioners? sugar; beat until fluffy, 3 minutes, then beat in 1 teaspoon vanilla and 1 tablespoon milk. Set the white chocolate frosting aside. Repeat this step with the melted semisweet chocolate to make a semisweet chocolate frosting. Spoon the white chocolate frosting onto one side of a piping bag fitted with a large round tip. Spoon the semisweet chocolate frosting next to the white chocolate frosting so the two flavors are side by side; pipe the swirled frosting onto the cupcakes. Top each with a chocolate-dipped strawberry. ","[Pinot Grigio, Moscato, Riesling, Sparkling wine]

" 55987,"Tioli's Crazee Burger - Turkey Burger with Orange Mustard Glaze 3 pounds ground turkey, white and dark meat 3 teaspoons coarse kosher salt 1 teaspoon ground paprika 1 teaspoon freshly ground black pepper 1 teaspoon granulated garlic 2 ounces vegetable oil 1 cup diced yellow onions 6 fresh garlic cloves, minced 1/2 cup diced jalapenos, with seeds One 18-ounce jar orange marmalade with peel 3 teaspoons mustard powder (recommended: Coleman's) 1 teaspoon white pepper 2 teaspoons chili powder Romaine lettuce Red onions Tomatoes Kosher pickles Hamburger buns or Kaiser rolls Instructions: Form turkey patties approximately 8 ounces each and season on both sides with the seasoning mixture. Heat vegetable oil in frying pan, saute onions, garlic and jalapenos until translucent. Add orange marmalade mustard powder, white pepper, chili powder and cook for approximately 2 minutes. Grill turkey patties first on very high heat until nice markings are shown, and then reduce flame to approximately medium. Cook patties until well done (165 degrees F) but not overly done. At the same time, grill hamburger buns on both sides. Serve hamburger as open-faced patty with glaze on one side and garnishes on the other. (Guten appetit) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 55988,"Pita Chips, Sweet and Savory 2 large pitas, split in half widthwise (to make 2 rounds) 4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon light brown sugar
1/2 teaspoon ground cinnamon
2 large pitas, split in half widthwise (to make 2 rounds) 1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
Instructions: Preheat the oven to 400 degrees F. For the sweet pita chips: Brush both sides of the pita halves with the melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the rough or interior side of the pita halves with the sugar mixture. Stack the pita halves on top of each other and cut into 8 wedges, like cutting a pie, to make 16 wedges total. Spread the pita wedges on a baking sheet and bake until crisp, 8 to 9 minutes. For the savory pita chips: Brush both sides of the pita halves with the olive oil. In a small bowl, combine the paprika, garlic powder and salt. Sprinkle the rough or interior side of the pita halves with the paprika mixture. Stack the pita halves on top of each other and cut into 8 wedges, like cutting a pie, to make 16 wedges total. Spread the pita wedges on a baking sheet and bake until crisp, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 55989,"Creamy Banana Pudding 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 1/2 cups cold water 1 (4-serving) pkg. instant vanilla pudding mix 2 cups (1 pint) heavy cream, whipped 36 vanilla wafers 3 medium bananas, sliced and dipped in lemon juice Instructions: COMBINE sweetened condensed milk and water in large bowl. Add pudding mix; beat until well blended. Chill 5 minutes. FOLD in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. TOP with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 55990,"Miso Carrot Ginger Dressing 2 medium carrots, chopped 1-inch piece ginger, chopped
1/4 cup rice vinegar
2 tablespoons white miso paste
2 tablespoons vegetable oil or avocado oil
2 teaspoons honey
2 teaspoons toasted sesame oil
Instructions: Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 55991,"Italian Mac-n-Cheese 1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews) 1 pound Italian bulk sweet sausage 2 tablespoons extra-virgin olive oil 1 tablespoon butter 3 or 4 cloves garlic, chopped 12 crimini mushrooms, sliced Salt and pepper 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup heavy cream 1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle 1 can diced tomatoes, drained well 1 teaspoon hot sauce (recommended: Tabasco), optional 1/2 cup Parmesan, a couple of handfuls Instructions: Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes. In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden. Preheat broiler to high. To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired. Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler. ","[Chardonnay, Barbera, Chianti, GSM]" 55992,"Shrimp Bruschetta for Two 2 cups small individual broccoli florets, rinsed 1 pound shrimp in their shells 2 to 4 large thick slices of good quality Italian bread (preferably not the baguette variety) 1/4 extra virgin olive oil 1/2 cup finely julienned seeded red or yellow bell pepper 1 small clove garlic, peeled and very thinly sliced 2 to 4 tablespoons dry white wine 1/4 teaspoon dried red pepper flakes Salt 1/4 cup flat leaf parsley snipped with scissors Instructions: Bring a pot of salted water to a boil and boil the broccoli, over high heat, uncovered for a minute or until just cooked through. Drain, refresh under cold water and pat dry. Peel the shrimp cut through the indentation in the back, devein if the back looks dirty, halve then cut them cross-wise into 1-inch pieces. Lightly toast or grill your bread how many slices of bread you toast depends on the size of the bread. Center the grilled bread in the middle of two dinner plates.
Heat a large heavy skillet until hot. Swirl in the olive oil for 10 seconds to heat up. Add the bell peppers and saute, stirring continuously, for 1 minute or until they begin to get tender. Add the broccoli, shrimp and garlic and saute briskly, tossing continuously for a minute or until the shrimp are barely cooked. Add the white wine and cook until almost evaporated. Stir in the red pepper, season to taste with salt and remove from the heat. Stir in the parsley and spoon over the bruschetta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 55993,"Tropical Coconut Cake with Mango Center Nonstick cooking spray, for the pan One 15.25-ounce box white cake mix One 3.4-ounce package instant vanilla pudding mix 1/2 cup coconut oil 1/2 teaspoon coconut extract 4 large egg whites 20 ounces white chocolate, chopped 1 1/3 cups heavy cream 1 1/4 cups shredded sweetened coconut 1 3/4 pounds Ataulfo mangoes (about 3), cut into 1/2-inch chunks (about 3 cups) 1/3 cup sugar 1 1/2 teaspoons cornstarch Instructions: Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray. Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a large bowl until completely smooth. Pour into the prepared bundt pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Flip the cake out onto a wire rack and place the rack over a baking sheet; let cool completely, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter. Put the chocolate in a medium heat-safe bowl. Put the cream in a medium microwave-safe bowl and microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until completely smooth. Refrigerate until cooled, about 20 minutes. Pour the ganache over the cake, making sure to cover the cake completely and letting any excess drip down into the baking sheet beneath the rack. Cover the top and sides with 1 cup of the coconut. Refrigerate until the chocolate is hardened, about 30 minutes. Meanwhile, put the mangoes in a blender and puree until smooth. Pour 1 1/2 cups puree into a small saucepan (reserve any leftover puree for another use). Stir the sugar into the saucepan with the puree and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Whisk the cornstarch with 1 1/2 teaspoons water in a small bowl until smooth. Pour into the mango mixture and cook until slightly thickened, about 1 minute. Transfer to a small bowl and let cool at room temperature, about 20 minutes. Transfer the cake to a serving platter. Pour the mango puree into the hole in the center of the cake, letting it come all the way up to the top but not dripping over the sides. Sprinkle the remaining 1/4 cup coconut on top of the mango puree to cover it completely. Slice the cake, pull out a piece and watch the mango ooze out.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 55994,"Roman Pizza Bianca 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope) 2 cups warm water (105 degrees F to 115 degrees F) 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic 2 teaspoons fine sea salt 1/4 cup olive oil, plus more for the bowl Kosher salt and freshly ground black pepper 1 pound taleggio cheese, rind removed and cut into thin slices 2 cups fresh ricotta cheese 1/2 cup grated Parmigiano-Reggiano 4 ounces baby arugula White truffle oil, for garnish Instructions: Dissolve the yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour 1 tablespoon at a time (up to 1/2 cup), stirring until the dough comes away from the bowl but is still sticky. Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours. Press it with your finger to see if it's done; an indent should remain. Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals. Gently remove the dough from the bowl and divide in 4 pieces. Shape the pieces into rounds and let them rest on a sheet pan, covered with a clean side towel, for 30 minutes. Stretch and shape each piece of dough into a large rectangle or circle on a flat surface. Brush the tops of each with the some olive oil and season with salt and pepper. Place on the grill directly over the coals, oiled-side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer. Remove from the grill and arrange the taleggio over the top. Then dollop on some ricotta and sprinkle with Parmigiano-Reggiano. Return to the grill on the opposite side (for indirect grilling). Cover and grill until the cheese is melted and bubbly. Top each pizza with the arugula and drizzle with truffle oil. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 55995,"Mari's Homemade Oatmeal Cookies 1 cup (2 sticks) salted butter, room temperature 1 cup packed brown sugar 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 2 cups old-fashioned oatmeal 1 cup chopped pecans 1 cup grated coconut Instructions: Preheat the oven to 375 degrees F. Using an electric mixer, cream the butter and both the brown and granulated sugar. Add the eggs and vanilla and beat well. In another bowl, sift together the flour, baking soda, baking powder and salt. Stir in the dry mixture to the butter mixture. Then add the oatmeal, pecans and coconut. Using an ice cream scooper, drop some of the dough on an ungreased baking sheet 2 inches apart. Bake until the cookies turn a light brown, about 10 minutes. Remove from the oven and cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 55996,"Barbecue Mac and Cheese Kosher salt 1 pound large shell pasta noodles
4 cups stemmed and chopped collard greens (about 1 large bunch)
5 ounces beer
5 ounces half-and-half
2/3 cup your favorite spicy barbecue sauce
6 ounces American cheese, chopped or shredded
4 ounces extra-sharp Cheddar, shredded (about 1 cup)
4 ounces Havarti, shredded (about 1 cup)
Freshly ground black pepper
Instructions: Bring a large pot of salted water to a boil. Cook the pasta and collards until the pasta is al dente, according to package directions. Drain and reserve. Combine the beer, half-and-half and barbecue sauce in a large saucepan over medium-low heat and cook, whisking, until it simmers. Stir in the Cheddar and Havarti and cook over low heat, stirring, until all the cheese is melted. Add the pasta and collards and toss to combine. Season with salt and pepper. Serve immediately! ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 55997,"Crispy Tortilla Pizza and Savings Salad 1 large yellow onion, halved, then sliced 1/4-inch-thick 2 tablespoons unsalted butter 2 tablespoons olive oil 1 pound sausage, removed from casings 4 teaspoons olive oil
Four 12-inch flour tortillas
2 large tomatoes, sliced into thin rounds (about 16 slices)
3 cups shredded mozzarella 1/2 head iceberg lettuce, chopped 1 small tomato, diced
4 strips cooked bacon, chopped
1/3 cup blue cheese dressing
Instructions: For the caramelized onions: Cook the onions in the butter and oil in a skillet over medium-low heat, stirring occasionally, until caramelized, about 20 minutes. Set aside. For the pizza: Cook the sausage in a skillet, breaking up with a wooden spoon, until crumbled and cooked through. Set aside. Adjust an oven rack in the middle position and preheat the broiler to high. Add the oil to a large nonstick skillet over medium heat, then add a tortilla; this will start crisping the bottom of the tortilla before it goes in the oven. Almost immediately, build the pizza right in the pan, starting with a quarter of the tomatoes followed by the a quarter of the cheese, making sure the cheese goes all the way to the edge and beyond. Then add a quarter of the onions and a quarter of the sausage. Transfer the skillet to the broiler and cook until the cheese is golden brown and melted, 4 to 5 minutes. Repeat with the remaining pizza ingredients to make 3 more pizzas. (You can hold the pizzas in a warm oven while you make the others.) For the salad: Place the lettuce in a salad bowl. Top with the tomatoes and bacon and drizzle with dressing. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 55998,"Hot Hot Chocolate 8 ounces sweetened dark chocolate chunks, chopped small 1 pint cream 1 cup marshmallow, melted 3 cinnamon sticks, for garnish 5 peppermints, for garnish 1 tablespoon melted caramel, for garnish 6 cinnamon candies, for garnish 1 teaspoon cinnamon hearts, for garnish Instructions: In a small pot, heat the cream over medium high heat. When the mixture begins to just boil, remove from the heat. Add the chocolate and whisk until smooth. Add more chocolate, if necessary. In a separate pie tin, pour in the melted marshmallow and let sit until stiff. Arrange the garnishes around a large bowl on a serving plate. Pour the hot chocolate into the bowl and place a big dollop of marshmallow on the top. Sprinkle with cinnamon hearts and serve hot! ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 55999,"Smoked Salmon Eggs Benedict with Caviar and Sauce Maltaise Juice and zest of 1 orange (about 1/4 cup juice) 5 black peppercorns
2 tablespoons plus 1 teaspoon white wine vinegar 4 large egg yolks plus 4 large whole eggs, cracked into a bowl
Kosher salt and freshly ground black pepper
1 1/2 cups clarified butter
4 English muffins, split and toasted
2 avocados, sliced
8 slices smoked salmon (about 1 ounce each)
Pickled Red Onions, recipe follows 1/2 cup fresh dill, picked
2 ounces American sturgeon caviar
2 cups white wine vinegar 1/2 cup sugar
1 tablespoon kosher salt
1 tablespoon pickling spice
1 red onion, sliced 1/4-inch thick
Instructions: For the sauce, prepare a double boiler with a medium pot of water with a bowl set over the top. Bring the water to a simmer. In a small pot, combine the orange juice and zest, black peppercorns and 2 tablespoons vinegar. Place over mellow heat and cook until slightly thickened and reduced by half, 5 to 8 minutes. Set aside to cool slightly. Whisk together the egg yolks and a pinch of salt in the bowl set over the double boiler, making sure the water below is simmering. Continue to whisk until the yolks are pale yellow and warm to the touch, about 5 minutes. Add a splash of water if it thickens too much. Remove the bowl from the heat. Slowly drizzle in the clarified butter, whisking to form an emulsion. Add the orange juice reduction and whisk to combine. Season with salt and pepper. Remove from the double boiler and set aside in a warm place. Add water halfway up a large straight-sided pan and bring to a simmer. Add the remaining teaspoon vinegar to the pan along with a pinch of salt. Stir the water clockwise, then add the whole eggs, one at a time, to the swirling water. Poach the eggs, at a medium simmer, until soft-cooked, 2 to 3 minutes each for a runny yolk. Remove with a slotted spoon to a plate lined with a kitchen bowl or paper towels. Top the English muffins with the avocado, followed by a piece of smoked salmon, a poached egg and some of the Maltaise sauce. Garnish each with some Pickled Onion, dill and caviar. Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]

" 56000,"Mexican Cemita Burger 2 large chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce 1 clove garlic, finely minced 1/2 cup Mexican crema (can substitute creme fraiche) 1/2 cup mayonnaise 1 1/2 cups lightly mashed Hass avocado 2 tablespoons lime juice Kosher salt 1 1/2 pounds ground chuck 2 1/2 tablespoons adobo sauce from canned chipotle peppers 1 3/4 teaspoons kosher salt 1/8 teaspoon freshly ground black pepper 6 ounces Oaxacan cheese, separated into thin strings (can substitute mozzarella) 4 sesame seed buns, split Corn tortilla chips 4 very thin slices red onion 5 papalo leaves, finely minced (can substitute 1/4 cup cilantro sprigs, plus 2 tablespoons watercress leaves) Instructions: In a small mixing bowl combine the chipotle, adobo sauce, garlic, Mexican crema, and mayonnaise. Mix until well combined and set aside. Avocado Spread: In a small mixing bowl combine the avocado and lime juice. Season, to taste, with salt and set aside. Combine the beef, adobo sauce, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 4 equal portions and form into patties to fit the size of the buns. Heat a large skillet over high heat. When oil is hot, add burgers. Cook for 3 minutes, then flip burgers. Top the burgers with Oaxacan cheese and cover with aluminum foil. Cook until the burgers are cooked medium-rare, about 3 to 4 minutes. Toast the buns. To assemble the burgers, spread some Chipotle Crema on the cut sides of the buns. On each bun bottom, add some corn tortilla chips, a cheese-topped patty, onion, equal amounts of Avocado Spread, and papalo. Cover with the bun tops and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 56001,"Stuffed Pinata Cake 1 cup sugar 2 teaspoons freshly squeezed lemon juice Pinch fine salt 6 large egg whites 4 sticks (1 pound) unsalted butter, cut into 1 1/2-inch chunks, at room temperature 5 cups sweetened shredded coconut Blue, orange, yellow, purple and pink food coloring 2 cups of your favorite small and soft candies (none in wrappers), such as gummies or candy-covered chocolates 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for greasing the pans 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon fine salt 1 cup whole milk, at room temperature 1 tablespoon pure vanilla extract 3 large eggs plus 1 large egg yolk, at room temperature 1 1/2 cups sugar Instructions: For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with butter and line the bottom of each with parchment. Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk 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 sides 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, 35 to 40 minutes. Let cool completely in the cake pans on a rack. For the frosting: 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 sugar, lemon juice, salt and egg whites to the mixer 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 beating on medium-high speed. The mixture will deflate and appear curdled. Continue beating until the frosting comes back together to a smooth and spreadable consistency. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using.) For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers. Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring. Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring. Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring. Seal each container and shake vigorously until the coconut is evenly dyed. Add more food coloring 1 drop at a time as needed to get bright, vibrant colors. Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds). Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting. Put the other cake ring on top and push down slightly. Fill the hole with candy. Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds. Use one to fill the hole on top of the cake. Frost the top and sides of the cake with the remaining frosting. Cut a strip of parchment about 30 inches long and 3 inches wide. Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake. Pack some of the blue coconut onto the exposed frosting to make your first strip of color. Lift the collar up another 1 inch and do the same with the orange coconut. Remove the collar and fill the remaining inch of frosting with the yellow coconut. For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered. Let sit at room temperature for at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56002,"Whole Roasted Arctic Char with Fennel and Pistou 1 (2 to 3 pound) whole arctic char, gutted and scaled, gills and fins removed, head and tail intact Sea salt and freshly ground black pepper 4 handfuls mixed fresh herbs (basil, thyme, tarragon) 1 small bulb fennel, sliced, fronds reserved 4 bay leaves 1 lemon, cut into 4 slices Extra-virgin olive oil, as needed 1 recipe Pistou, recipe follows 2 anchovy fillets 2 garlic cloves 1 cup packed fresh basil leaves 1/2 cup extra-virgin olive oil 1/2 lemon, juiced 1 vine-ripe tomato, seeded, and chopped Sea salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Rinse the fish well inside and out and pat dry with paper towels. Lay the big-boy out on a large rimmed sheet pan; cut 4 gashes crosswise on both sides of the fish, slicing all the way down to the bone. Season the arctic char with a generous amount of salt and pepper, inside the cavity and all over the skin. Stuff the mixed herbs and fennel inside the body of the fish. Tuck a lemon slice and bay leaf inside each of the slats. Rub a decent amount of olive oil on all parts of the fish. Roast for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky. Transfer to a serving platter and garnish with fennel fronds. Serve with Pistou sauce. Combine all ingredients in a food processor and process until the garlic is finely chopped. Serve at room temperature with grilled or roasted fish. Yield: 1 cup ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 56003,"Boiled Beef with Pickled Vegetables and Pumpkin Seed Oil 3 tablespoons unsalted butter 2 onions, peeled and cut in half 3 ribs celery, trimmed 3 carrots, peeled and trimmed 3 parsnips, peeled and trimmed 2 leeks, ends trimmed, thoroughly washed, and cut into 4-inch pieces 2 bay leaves 1 teaspoon whole black peppercorns 4 whole allspice berries 3 quarts beef stock or good-quality canned beef broth 3 pounds boneless beef bottom round, rump, or shoulder roast Salt Freshly ground black pepper 1/2 cup Dijon mustard 1 cup fresh white bread crumbs 1/4 cup minced parsley leaves Pickled Vegetables, recipe follows Pickled Pumpkin, recipe follows 4 tablespoons vegetable oil Pumpkin seed oil, for garnish Toasted shelled pumpkin seeds, for garnish Alfalfa sprouts or micro or baby greens, for garnish 2 tablespoons extra-virgin olive oil 2 medium onions, peeled and cut into 1-inch squares 4 shallots, peeled and sliced 2 red bell peppers, stemmed, seeded, trimmed, and cut into 1-inch squares 2 yellow bell peppers, stemmed, seeded, trimmed, cut into 1-inch squares 3 zucchini, trimmed, halved lengthwise and cut into 1/2-inch slices 1/2 cup white wine vinegar 2 bay leaves 1 sprig rosemary 1/4 cup honey 1/2 cup water Salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 shallots, peeled and sliced 1 small winter squash (kabocha or acorn), peeled, seeded, and cut into 1/2-inch cubes (about 4 cups) 1/2 cup white wine vinegar 2 bay leaves 1 sprig rosemary 1/4 cup honey 1/2 cup water Salt Freshly ground black pepper Instructions: To prepare the Boiled Beef: In a stockpot, melt the butter over medium heat. Add the onions, celery, carrots, parsnips, and leeks and saute them just until glossy, 3 to 5 minutes. Add the bay leaves, peppercorns, allspice, and beef stock. Bring to a boil, skimming away the froth that rises to the surface. Add the beef and reduce the heat to a simmer. Season with salt and pepper. Cook the beef until tender, 2 to 3 hours. Remove the beef from the stockpot and let it rest for 15 minutes. Cut the meat crosswise, against the grain, into 1/2-inch-thick slices. Spread a thin layer of mustard on one side of each slice of beef. On a plate, stir together the breadcrumbs and minced parsley. Dip the mustard side of the beef slices into the mixture and press to thickly coat with crumbs. In 2 separate saucepans, gently reheat the Pickled Vegetables and Pickled Pumpkin. In each of 2 separate medium saute pans, heat 2 tablespoons of oil over medium heat. Carefully place the beef slices in the pan, crumb side down, and saute until golden in color, 30 seconds to 1 minute. With a spatula, carefully turn the slices over and cook just until reheated, 30 seconds to 1 minute more. To serve, place a generous spoonful of the heated pickled vegetables and pumpkin on each heated serving plate. Arrange 2 to 3 slices of beef on top, crumb-sides up. Drizzle pumpkin seed oil around the beef slices and sprinkle with toasted pumpkin seeds. Garnish with alfalfa sprouts or micro greens. Serve immediately. To make the Pickled Vegetables: In a large saute pan, heat the olive oil over medium heat. Add the onions and shallots and sweat them for 1 to 2 minutes. Add the red and yellow bell peppers and zucchini and cook until the onions are translucent, 3 to 4 minutes more. Add the vinegar and stir and scrape to deglaze the pan deposits. Add the bay leaves, rosemary, honey, and water. Bring to a boil, stirring frequently. Season, to taste, with salt and pepper. Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days. To make the Pickled Pumpkin: In a large saute pan, heat the olive oil over medium heat. Add the shallots and sweat them for 1 minute. Add the pumpkin and cook for 2 minutes more. Add with vinegar and stir and scrape to deglaze the pan deposits. Add the bay leaves, rosemary, honey, and water. Bring to a boil, stirring frequently, and simmer just until the squash cubes are al dente, about 15 minutes. Season, to taste, with salt and pepper. Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 56004,"Roasted Potatoes with Garlic 2 pounds small potatoes: Red Bliss, small whites, Yukon Gold, Yellow Finns, or Fingerling potatoes 1/4 cup olive oil 3 tablespoons unsalted butter 3 cloves garlic, peeled and finely minced 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh flat-leaf parsley Salt and freshly ground black pepper to taste Instructions: Pre-heat oven to 350 degrees. Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Leave whole, cut in half or in quarters, depending on the size of the potatoes. Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350 degree oven for ten minutes before adding the potatoes. Roast the potatoes for 45 minutes, until crisp. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, then place in a serving dish. In a saute pan, melt the butter, add the garlic, and saute until light golden-brown. Add the chopped herbs to the garlic butter, stir together quickly, and remove from the heat. Pour the garlic-herb butter over the potatoes, season with salt and pepper, and serve.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56005,"Honey-Glazed Carrots with Radicchio and Thyme 1/4 cup honey 1/2 teaspoon kosher salt 1/4 teaspoon crushed red pepper flakes, plus more for finishing 1 lemon, zested and juiced Kosher salt 2 pounds heirloom carrots, peeled and cut into thirds on the bias 2 tablespoons extra-virgin olive oil 1/2 teaspoon ground sumac, plus more for finishing 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon Freshly ground black pepper 1 tablespoon fresh thyme leaves 1 small head radicchio, leaves separated 3 tablespoons chopped salted roasted almonds, for garnish Flaky salt Chopped parsley, for garnish Instructions: To make the glaze: In a glass measuring cup or small bowl, whisk together the honey, kosher salt, red pepper flakes and lemon zest and juice. Set aside. To make the carrots and radicchio: Bring a medium pot of salted water to a boil over medium-high heat. Add the carrots and cook for 5 minutes until tender but still retaining a nice bite. Remove from the pot onto a paper towel-lined plate or baking sheet. Pat dry. Set aside. Heat the olive oil in a large cast-iron pan or enameled cast-iron braiser over medium-high heat. Add the carrots and cook for 3 minutes until beginning to brown. Season with the sumac, cumin, cinnamon and some kosher salt and black pepper. Toss to combine. Add the thyme. Cook for another 1 to 2 minutes to toast the spices. Pour the glaze over the carrots, stirring to fully coat. Cook for 3 to 5 minutes until the glaze is thickened and the carrots are nicely coated. Remove from the heat to cool slightly. Add the radicchio and toss to combine. Pour the glazed carrots and radicchio into a shallow serving bowl or onto a platter. Garnish with the almonds, crushed red pepper, sumac, flaky salt and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56006,"Spicy Bacon Guacamole 4 strips bacon 2 ripe avocados 1 tablespoon fresh lime juice, plus lime wedges for serving 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1/2 small red onion, finely chopped (about 1/4 cup) 2 to 4 tablespoons drained jarred pickled jalapeno slices, chopped, plus 2 teaspoons brine 1 plum tomato, seeded and chopped Tortilla chips, for serving Instructions: Place the bacon in a large skillet and set over medium heat. Cook, turning, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined-plate to drain. Meanwhile, halve and pit the avocados. Scoop the avocado into a medium bowl and add the lime juice, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. Mash with a fork until combined but still a bit chunky. Add the red onions, pickled jalapenos, brine and tomatoes, reserving a few pieces of tomato and some jalapenos for garnish. Crumble the bacon into the bowl, saving a spoonful for garnish, and stir together to combine. Garnish with the reserved bacon, tomato, jalapenos and a few squeezes of lime. Serve with tortilla chips. ","[Syrah, Tempranillo, Zinfandel, Barbera]" 56007,"Ice cream with Caramelized Pineapple 1/2 cup sugar 1/4 cup rum 1 teaspoon ground cinnamon 1 can crushed pineapple 1 pint vanilla ice cream Instructions: In a large frying pan over medium-high heat, add sugar, rum, cinnamon, and pineapple; stir to combine. Being to a boil, reduce heat to medium and simmer 15 minutes. Serve scoop of ice cream topped with caramelized pineapple sauce. ","[Moscato, Riesling, Gewrztraminer]" 56008,"Filet of Beef Carpaccio 1 1/4 pounds filet of beef, trimmed and tied 3/4 cup good olive oil, plus extra for the beef Kosher salt and freshly ground black pepper 2 extra-large egg yolks, at room temperature 2 teaspoons good Dijon mustard, at room temperature 1 tablespoon chopped garlic (3 cloves) 2 anchovy fillets, drained 1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons) 1/4 cup canola oil 1/2 cup freshly grated Italian Parmesan cheese, plus shaved Parmesan for garnish 2 tablespoons capers, drained 3 cups baby arugula Flaked sea salt, such as Maldon, for sprinkling Instructions: Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saute pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly. Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 56009,"Graffiti Cake 7 ounces butter, softened, plus more for greasing 1 1/2 cups packed light brown sugar Seeds from 1 vanilla pod or 1/2 teaspoon vanilla extract 5 large eggs, lightly beaten 1 1/2 cups self-rising flour 1 cup sugar 3/4 cup water For the buttercream: 3 1/2 sticks or 28 tablespoons unsalted butter, softened Seeds from 1/2 vanilla pod or 1/4 teaspoon vanilla extract 7 cups powdered sugar 1 1/4 cups sugar 1/2 cup water 1/2 cup liquid glucose, available in specialty baking stores Food coloring 1/4 teaspoon vanilla extract Chocolate shavings, optional Berries, optional Instructions: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 8-inch round cake pans and line the bottoms with parchment paper. To make the cake: Cream the butter and sugar together in a bowl until soft and fluffy. Add the vanilla and one egg and beat the mixture like mad, then add another egg and beat it well. Add a couple of tablespoons of the flour, stir, then repeat, adding two more eggs, one by one, beating well between each addition. Add the rest of the flour and mix well to combine. Divide the mixture between the two prepared pans, smoothing out the tops. Bake on the middle shelf for 25 to 30 minutes or until a skewer inserted in the center of the cakes comes out clean. The cake will feel springy to the touch, be golden brown and will smell cooked. Remove the cakes from the oven and immediately brush with the sugar syrup, see below. Cool completely in the pans. Make the sugar syrup: While the cakes are cooking, put the sugar and water into a small pan over medium-low heat and stir until the sugar is dissolved. Turn up the heat and let the mixture boil for 2 minutes. Remove the pan from the heat and set aside. Make the buttercream: While the cakes are cooling, put the butter and vanilla into a large bowl and beat well with a wooden spoon until it is light and creamy. Add the powdered sugar a little at a time, beating until the mixture is combined and becomes lighter. Set aside. To ice the cakes: When the cakes are completely cool, remove them from the pans. To make icing them easier, put them into the freezer for 20 minutes to get them nice and hard. Put a cardboard cake round, if you have one, onto a plate. Put a small dollop of buttercream onto the round and place one of the cakes on top. Spread the cake with buttercream and place the other cake on top. Now the fun bit: spread lots of the buttercream over the sides and top of the cake; spread it quite liberally at first, then smooth it out round the edges and over the top to give a neat first layer. Put it into the refrigerator or use the freezer if you, like me, are a little impatient when it comes to cake, and let it harden. Once it is hard, remove it from the refrigerator or freezer and spread over another layer of buttercream. Try to get it smooth so the edges are really sharp. Put the cake into the refrigerator to set. Make the graffiti: Line 2 baking sheets with parchment paper. Have a measuring cup, a cup of cold water with a spoon and a cup of cold water with a small pastry brush. Put the sugar into a heavy-based medium pot together with the water and liquid glucose over medium heat. Swirl the mixture a little rather than stir it, otherwise the glucose can stick to the spoon. Once the sugar has dissolved, turn up the heat and let it boil away. If there is any sugar stuck to the side of the pan, brush it off with the wet pastry brush. The sugar needs to be cooked for 10 to 15 minutes, but check it every 5 minutes to see if it's ready. To check, take the teaspoon from the cup and dip it into the hot mixture, carefully scooping out a small amount, then put the spoon back into the cup and leave it there for a minute or so to cool down. Pick up the spoon and feel the sugar mixture on the end of the spoon. If it has disappeared, that shows the mixture is in the very early stages of cooking. Let it boil again and test using the same method; if the mixture is soft, it is still not ready. It will go through various stages until the hard crack stage: the sugar mixture will be rock hard on the end of the spoon when a bit is scooped out and plunged into water and left there for a minute or two. The mixture in the pan will also start to go a very light brownish color. Once the mixture reaches this stage, turn off the heat and add a few drops of food coloring and vanilla. Stir as little as you can so it is just combined and then extremely carefully pour the sugar into the jug. Use oven gloves when handling the pan, as hot sugar can spit and burn you. Leave to cool for a minute or so, then drizzle a long band of graffiti squiggle shapes on the baking parchment. Use a hair dryer to keep the sugar syrup pliable if necessary. The graffiti can be as long as you like, but needs to be at least as high as your cake. Once you are satisfied you have enough bands (and it is good to have a few, as they do break), set the jug down and wait for a few moments for the sugar to harden a little. Remove the cake from the refrigerator. When the graffiti is firm but still pliable, carefully peel off the back for the baking parchment and stick the graffiti around the cake. If you have one long piece that can go around that's great, but small pieces done patchwork style look good too. Once the sides of the cake are covered, you could arrange berries of your choice or chocolate shavings on top. ","[Sangiovese, Pinot Noir, Grenache]" 56010,"Tomato and Bibb Lettuce Salad 1/3 cup mayonnaise 2 1/2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1 tablespoon olive oil 2 teaspoons finely chopped fresh parsley
1 head bibb lettuce, separated into leaves
2 ripe beefsteak tomatoes, cut into wedges
1/2 small red onion, cut into rings
2 tablespoons pitted Kalamata olives, halved
Instructions: Combine the mayonnaise and vinegar in a medium bowl with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the olive oil and parsley. Arrange the lettuce leaves on a large platter and top with the tomatoes, onions and olives. Drizzle with some of the vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56011,"Sandra's Eggnog 2 (1-quart) containers store bought eggnog 2 cups dark rum 2 cups white chocolate liqueur Pumpkin pie spice, garnish Instructions: In a punch bowl, combine eggnog, dark rum and white chocolate liqueur. Stir and dust with pumpkin pie spice. ","[Bourbon, Brandy, Port]" 56012,"Southern Cornbread 5 tablespoons unsalted butter, plus more for the pan 3/4 cup all-purpose flour 3/4 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup buttermilk (shake before measuring) 2 large eggs Instructions: Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan. Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool. In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving. ; ","[Chardonnay, Riesling, Zinfandel, Tempranillo]" 56013,"Stir-fried Dungeness Crab with Sweet Chili Sauce and Bok Choy 2 live Dungeness crabs, 1 1/2 pounds each 1/4 cup peanut oil 3 garlic cloves, chopped 1-inch piece fresh ginger, grated 2 fresh red chiles, sliced 4 heads baby bok choy, halved 1 cup water 1/4 cup dark brown sugar 1/4 cup low-sodium soy sauce 1/2 lemon, juiced 1/4 cup sake 1 tablespoon cornstarch mixed with 2 tablespoons water Butter lettuce 2 chopped green onions, white and green part 1/4 cup chopped unsalted peanuts White rice, for serving Instructions: First thing to do is \dismantle\ the crabs before you wok-fry them. Toss the live crabs into salted boiling water for 2 minutes. Next, place the crabs top-side up, and stick your thumb under the edge of the top shell, pull forward and lift the shell up and off, and reserve. Scrape out the gills that are found on top of the body. Now, turn the crabs over and on the underbelly you will find the \apron,\ a slightly-lifted triangular flap, pull this off too. Finally, rinse the crabs of all the grey or green spongy stuff (the soft yellow matter is fat or crab butter and considered desirable by many, keep it if you wish.) Divide the crabs into quarters with a big knife, leaving the legs attached to the 4 sections. Heat the peanut oil in a wok over high heat until almost smoking. Add the garlic, ginger, chiles, and bok choy. Stir-fry for 1 minute, then remove to a side platter. Toss in the crab pieces, including the top shells. Take the top shells out after 1 minute, continue to stir-fry the crab for 3 minutes. With a big spoon or spatula, remove the crab pieces to the side platter. Now on to the sauce, pour 1 cup of water into the wok, along with the brown sugar, soy sauce, lemon juice, and sake. Stir for 2 minutes to dissolve the sugar. Stir in the cornstarch slurry and cook another minute until the sauce thickens. Return the crabs and bok choy to the pan, toss everything together to coat. Cover, and cook for 3 minutes. To serve, line a large platter with butter lettuce leaves, and arrange the crabs with the top shell back on top so it looks roughly like a whole crab again - cool right?! Put the bok choy around the crab and pour the sauce all over the top. Garnish with the green onions and peanuts. You'll need crab crackers, mini forks, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands. Serve with steamed white rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 56014,"Cornmeal Snapper with Chow Chow and Smoky Habanero Aioli 1 head garlic, cloves peeled Blended oil, for cooking 5 ears corn, left in husks 3 Green Tomatoes, recipe follows, small dice 2 green bell peppers, cored, seeded and small diced
2 red bell peppers, cored, seeded and small diced
1 cup white vinegar
2 tablespoons granulated sugar
1 1/2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon freshly ground black pepper
Zest and juice of 3 lemons 1 pound seeded habanero 1/4 cup granulated sugar
1/4 cup white distilled vinegar
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper 3 eggs Juice of 1/2 lemon 2 tablespoons Dijon mustard
3 ounces white distilled vinegar
3 cups vegetable oil
3 cups cornmeal 2 cups cornstarch
2 tablespoons sweet paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 cups all-purpose flour Blended oil, for frying Beaten eggs, for egg wash Four 4- to 5-ounce fillets yellowtail snapper, skinned and boned
3 pounds green tomatoes, sliced 2 cups apple cider vinegar 1 1/2 cups brown sugar 1/4 cup granulated sugar 1/4 cup white vinegar 2 tablespoons kosher salt 1 tablespoon mustard seeds 1 teaspoon freshly ground black pepper Instructions: For the roasted garlic: Preheat the oven to 350 degrees F. Place cloves in a small oven-safe dish. Cover with oil and then foil. Roast 45 minutes. For the chow chow: Meanwhile, preheat a grill to medium heat. Grill the corn in the husks, then shuck and cut the kernels from the cobs. In a medium bowl combine corn, Tomatoes and bell peppers. In a separate bowl, combine vinegar, granulated sugar, salt, granulated garlic, granulated onion, pepper, lemon juice and zest and 2 1/2 ounces water. Add to vegetable mixture. Refrigerate until ready to use. For the habanero hot sauce: Combine habaneros, granulated sugar, vinegar, garlic, salt and pepper and just enough water to cover in a small pot. Cover and cook on medium heat until peppers are tender and liquid is almost gone. Remove and let cool. Blend until smooth. For the smoky habanero aioli: Combine eggs, lemon juice, mustard, vinegar and 2 tablespoons roasted garlic together in a tall container or wide mouth jar. Using a stick blender, slowly add oil until combined. Add 1 to 2 tablespoons habanero hot sauce.
For the cornmeal snapper: Combine cornmeal, cornstarch, paprika, granulated garlic and onion, oregano, salt, pepper and 2 cups flour in a medium bowl and mix well. Set up standard breading station: A dish with the remaining 2 cups flour, a dish with egg wash, and the cornmeal mixture. Heat oil in a deep-fryer or in a Dutch oven fitted with a deep-fry thermometer to 350 degrees F. Coat snapper in flour, then egg, then cornmeal. Fry snapper until golden in color and cooked through, 3 to 4 minutes. To serve, spoon aioli on the plate and place snapper directly on top. Serve chow chow on the side. Combine green tomatoes, cider vinegar, brown sugar, granulated sugar, white vinegar, salt, mustard seeds, pepper and 2 1/4 cups water. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56015,"Popcorn-Crusted Popcorn Shrimp 3 cups popped popcorn 1/2 cup panko breadcrumbs 1 tablespoon cornstarch Kosher salt and freshly ground black pepper 1/3 cup all-purpose flour 2 large eggs 2 tablespoons unsalted butter Pinch of cayenne pepper Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice Vegetable oil, for frying 1 pound medium shrimp, peeled and deveined 1/2 cup mayonnaise Instructions: Pulse the popcorn, panko, cornstarch, 1/2 teaspoon salt and a few grinds of black pepper in a food processor until coarsely ground. Transfer to a rimmed baking sheet. Combine the flour, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl; set aside. Beat the eggs in a separate bowl; set aside. Melt the butter with the cayenne, half of the lemon zest and a pinch of salt in a small saucepan; set aside. Heat 2 inches vegetable oil in a large deep skillet or heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F. Working in batches, toss the shrimp in the flour mixture until coated. Shake off the excess, then dip the shrimp in the eggs and let the excess drip off; coat in the popcorn mixture. Fry the shrimp until golden, about 2 minutes. Remove with a slotted spoon and transfer to a platter. Mix the mayonnaise with the remaining lemon zest and the lemon juice. Drizzle the shrimp with the melted butter right before serving. Serve with the mayonnaise.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56016,"Shrimp and Vegetable Potstickers 2 tablespoons vegetable oil 1/2 pound raw shrimp, peeled, deveined and roughly chopped 1/2 cup chopped white onion 1 large carrot, finely chopped (about 1/3 cup) 1 cup chopped green cabbage 1/2 cup shiitake mushroom caps, thinly sliced and chopped 1/2 teaspoon dry chili pepper flakes 2 tablespoons sesame oil 1/4 cup low sodium soy sauce 3 tablespoons rice wine vinegar 3 tablespoons sugar Salt and pepper to taste 1 package wonton wrappers, preferably round 1/4 cup water 1/2 cup honey 2 tablespoons rice wine vinegar 1 tablespoon low sodium soy sauce 1/4 cup hot mustard Instructions: In large skillet or a wok heat the vegetable oil until hot. Add the shrimp, onion, carrot, cabbage and mushrooms and quickly stir fry while combining the ingredients. Add the pepper flakes, sesame oil, soy sauce, vinegar and sugar, adjust the seasoning and pour out onto a cookie sheet to cool. When the mixture is cool, begin making the potstickers. Lay out one wonton, brush the edge with water and put 1 teaspoon of the filling into the middle of the wonton. Fold the edge over on the diagonal to form a packet. Trim the edges to eliminate any square corners. Dust the finished potstickers with a light coating of cornstarch to prevent sticking before cooking. Potstickers may be frozen at this point. Using a bamboo steamer over a wok or pot, heat 1 cup of water to a boil. Place the potstickers in the oiled steamer basket and steam them until the dough becomes translucent, about 3 minutes. Remove from the basket and proceed to the skillet cooking process. Heat a non-stick skillet with 3 tablespoons vegetable oil. When the pan is hot, add enough potstickers to cover the bottom of the pan, but do not crowd them. Cook both sides until well browned and crisp. Continue in this manner until all of the potstickers are cooked. Keep them warm in a low oven while finishing the last batches. Serve with sweet mustard dip. Sweet mustard dip: Combine water, honey, vinegar, soy and mustard in a saucepan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve with potstickers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56017,"Classic Omelet 1 tablespoon unsalted butter, plus 1 tablespoon 4 large eggs Salt and freshly ground black pepper 1 tablespoon olive oil 1/4 cup cooked tomatoes 2 tablespoons crumbled goat cheese Instructions: Heat an 8 to 10-inch non-stick omelet pan over low heat. Add 1 tablespoon of the butter and melt. While the butter is melting, break the eggs into a large bowl. Add the melted butter and whisk well. Season with salt and pepper. Return the pan to medium-low heat. Add the olive oil and the remaining butter and heat. Add the egg mixture and grasp the pan by its handle (using a potholder if necessary to protect your hand). Start shaking the pan forward and back while stirring the eggs slowly with the back of a fork, gently lifting a moving the cooked egg so that the liquid egg slips beneath it. After about 30 seconds, the egg will have formed a uniformly cooked but still fairly moist \pancake\ shape. At this time, add any filling of your choice, the tomato and goat cheese, or leave the omelet unfilled in the classic French style. To fold the omelet, immediately tilt the pan to about a 45-degree angle by raising the handle, so that the cooked eggs nearest the handle begin to fall and fold over; you may use the fork or spatula to help this happen. Hold the far edge of the pan over a heated serving plate and continue tipping the handle up, so that the omelet folds over on itself and rolls out of the pan onto the plate. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56018,"Roasted Garlic Burger 2 pounds ground chuck Salt and freshly ground black pepper 1/2 cup Roasted Garlic Paste, recipe follows 4 small loaves levain bread Sliced tomatoes, for serving Sliced dill pickles, for serving Blue cheese, for serving Dijon Garlic Sauce, recipe follows Sauteed Portobello Mushroom Caps, recipe follows 1/2 cup peeled garlic cloves 1 cup extra-virgin olive oil 1/2 cup Dijon mustard 1/2 cup Roasted Garlic Paste 1/2 teaspoon freshly ground pepper 1 teaspoon salt 6 dill pickles, diced small 2 tablespoons dill pickle juice, from the jar 6 tablespoons extra-virgin olive oil 1 1/2 pounds whole portobello mushroom caps, cut into 1/2-inch dice 2 tablespoons unsalted butter Sea salt, preferably gray salt Freshly ground black pepper 1/4 cup sliced shallots or red onion 2 tablespoons sliced garlic 1 1/2 teaspoons minced fresh thyme leaves 1 cup dry red wine 1/2 cups flat-leaf parsley, chopped Instructions: Preheat a grill, or preheat the oven to 400 degrees F. In a bowl, mix together the meat, salt and pepper, and Roasted Garlic Paste. Using your hands, form 4 individual burgers. Wrap in plastic wrap and refrigerate until ready to grill. Cook the burgers over a hot fire or roast in the oven until desired internal temperature is reached, about 160 degrees for medium. Split each loaf of levain bread and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast. Place the burger in the bread and serve with garnishes. Combine the garlic and oil. Bring to a boil and then reduce heat to medium. Simmer until garlic is brown and soft. Smash garlic with the back of a spoon; keep some chunks. Mix all ingredients together. Cover and refrigerate. Heat a large skillet over high heat. Add the olive oil. When the oil is hot, arrange the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes. Add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, about 2 to 3 minutes. Season with salt and pepper and add the shallots and garlic. Saute until the garlic is lightly browned, about 2 minutes. Add the thyme. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl, and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 56019,"Giobbi's Primavera Pasta 1 pound ripe tomatoes (2 or 3 tomatoes) 1 teaspoon finely chopped garlic cloves 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil 1 cup shredded basil leaves Salt 8 cups water 1 pound penne or bow-tie pasta 1/3 cup freshly grated Parmigiano-Reggiano Instructions: For the Tomato Salad/Sauce: Cut the tomatoes in 1/2 crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into 1/2-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients and toss well. For the Pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about 10 minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and add it immediately to the tomato salad. Toss thoroughly, and divide the pasta among 4 soup plates. Sprinkle generously with the cheese, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 56020,"The Classic Martini Dry Vermouth 2 ounces vodka, chilled Instructions: Pour a little bit of dry vermouth in a chilled martini glass and swirl to coat the inside of the glass. Dispose of excess vermouth. In a shaker full of ice, gently swirl or stir the vodka before straining into glass. Serving suggestion:Garnish with olives or lemon twist and add rocks if you like ","[Gin, Vodka, Prosecco]" 56021,"Warm Peanut Butter and Jelly Bread Pudding 1/2 loaf cubed day-old challah bread 4 cups milk, divided 4 eggs 1 cup sugar 1 tablespoon vanilla extract 1 cup peanut butter 1 cup crushed roasted, salted peanuts, divided 3/4 cup grape jelly, melted, for topping Instructions: Preheat oven to 325 degrees F. Grease an 11 by 7-inch baking dish. Put the cubed bread on a large cookie sheet and bake it until lightly toasted, about 10 to 12 minutes. Remove the bread from the oven and set aside. In a large bowl, whisk together 3 cups of the milk and the 4 eggs until well incorporated. Add the toasted bread. In a medium-sized saucepan, over medium heat, heat the remaining 1 cup of milk, sugar, vanilla and peanut butter until the peanut butter melts and the mixture is smooth. Combine the peanut butter mixture with the bread mixture and stir well until evenly distributed. Put the bread pudding into the baking dish and sprinkle with 3/4 cup of the crushed peanuts. Let sit for 1 hour. Put in the oven and bake until dry and toasty, about 20 minutes. Remove the pudding from the oven and let cool. Brush with the grape jelly and garnish with a sprinkle of the remaining peanuts. Cut into squares and arrange on small dessert plates. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 56022,"Sunny's Beer-Battered Eggplant Fries with Nunya Business Tzatziki Dip Dip: 8 ounces chive and onion cream cheese 1 tablespoon chopped fresh dill
1 English cucumber, cut into chunks
1 to 2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Eggplant: 2 eggplant, peeled and cut into fry-length spears (avoid the seeded center) Vegetable oil, for brushing
1 cup all-purpose flour
1 tablespoon Greek seasoning blend
Batter: 2 cups all-purpose flour 2 tablespoons Greek seasoning blend
Zest of 2 lemons
Kosher salt
About 12 ounces beer
Peanut or vegetable oil, for frying Lemon wedges, for squeezing Kosher salt Instructions: For the dip: In a food processor, add the cream cheese, dill, cucumber and 1 teaspoon of the lemon juice and pulse until smooth. Taste and add more lemon juice if needed. Season with salt and pepper. Refrigerate until ready to serve. For the eggplant: Place the eggplant spears on a baking sheet and lightly brush with the oil just to coat. In a large bowl, whisk together the flour, Greek seasoning, a pinch of salt and a few grinds of pepper. Add the eggplant in batches and coat with the flour mixture, shaking to remove the excess, then remove to a plate. For the batter: In a large bowl, whisk together the flour, Greek seasoning, lemon zest and a nice pinch of salt until combined. Slowly whisk in the beer until you achieve a pancake batter consistency; you may not use all of the beer. Allow the batter to rest 5 minutes. If it thickens, loosen with a bit more beer. Heat a fryer filled with oil to the proper level or a pot with about 2 inches of oil to 365 degrees F. In batches, dunk the flour-coated eggplant spears into the batter, shake off the excess and gently place in the oil. Fry until golden brown, 4 to 6 minutes, making sure to maintain an oil temperature around 350 degrees F. Remove the eggplant to a paper towel-lined plate and immediately spritz lightly with lemon juice and sprinkle with a pinch of salt. Serve immediately with the chilled dip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56023,"Puttanesca Panzarotti 1 teaspoon active dry yeast 3 tablespoons extra-virgin olive oil 1 teaspoon raw sugar 1 teaspoon sea salt 1 cup all-purpose flour, plus extra for kneading 1 cup whole-wheat flour 1 1/2 cups canned San Marzano plum tomatoes, drained 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 4 fresh basil leaves, torn 1/4 cup flat-leaf parsley, minced 1/2 teaspoon dried basil 1/2 teaspoon dried Greek oregano 1/4 teaspoon hot cl flakes 1 tablespoon finely grated Parmigiano 1/4 teaspoon sea salt Freshly cracked pepper, to taste 3/4 cup diced mozzarella cheese 2 tablespoons capers 10 canned anchovies, drained and chopped 1/3 cup grated Romano cheese Vegetable oil, for deep-frying Instructions: Make the dough: Mix the yeast with 1 1/4 cups warm water and let it sit for 5 minutes. Then add 2 tablespoons olive oil, the raw sugar and sea salt. Whisk and set aside. In a large bowl, sift together the all-purpose and whole-wheat flour. Make a well in the center of the flour and pour in the yeast mixture. Using your hands, mix in the flour until all the liquid is absorbed. Now sprinkle a clean surface with flour and knead the dough until it's smooth. If the dough is too sticky, add some more flour as needed. Once it's smooth, shape the dough into a ball. Coat a large ceramic bowl with a tablespoon of olive oil. Place the dough in the ceramic bowl and flip it over a few times to lightly coat the dough with oil. Loosely cover the top of the dough with plastic wrap and completely cover the top of the ceramic bowl with a dish towel. Let it rise for 2 hours, until the dough has doubled in size. Then punch down the dough and let it rise for another hour. Meanwhile, make the sauce: In a large bowl, hand crush the tomatoes. Add the olive oil, garlic, fresh basil, parsley, dried basil, dried oregano, cl flakes, Parmigiano, sea salt and lots of cracked pepper. Mix. Cover and let sit in the fridge for 3 hours, or overnight. Use a fine wire-mesh sieve to drain all the liquid from the tomato sauce. Roughly chop the drained tomato chunks into little pieces and set aside. Dust a clean surface with flour. Roll out the dough 1/8 inch thick. If the dough is too sticky, dust with more flour. Once the dough is rolled out, use a 5-inch-round cookie cutter to cut about 10 to 12 circles of dough. On one half of each circle, place 1 tablespoon mozzarella, 1 tablespoon of drained tomato pieces, 1/4 teaspoon capers and 1 chopped anchovy and sprinkle with about 1 teaspoon Romano cheese. Fold the circles over and completely seal the edges with a fork. In a heavy pot, heat 6 inches of vegetable oil to 350 degrees F on a deep-fry thermometer. Deep-fry the panzarotti until golden, crispy and cooked through, 5 to 7 minutes. Place them on paper towels to drain the excess oil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 56024,"Loin of Lamb in Salt Crust Freshly ground pepper, to taste Olive oil, for brushing baking sheet 2 tablespoons olive oil 2 (14-ounce) boneless, trimmed lamb loins 2 tablespoons Dijon mustard 2 tablespoons chopped fresh thyme 2 tablespoon chopped fresh tarragon 2 tablespoons chopped fresh parsley Salt Crust Dough (about 1/2 recipe) Instructions: Preheat the oven to 450 degrees F. Lightly oil a large baking sheet. In a large skillet, heat the oil over high heat. Add the lamb loins and cook, turning occasionally, until seared on all sides. Transfer to a platter and refrigerate until completely cooled. Brush each lamb loin with the mustard. Combine the thyme, tarragon, and parsley on a plate, and roll each loin in the herbs to coat. Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each loin completely with dough. Place on the prepared baking sheet. Bake for 10 minutes for rare meat, or longer, if desired. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack the crust, brushing off any clinging crust with a clean kitchen towel. Carve the lamb crosswise into thin slices, season with the pepper, and serve immediately on warmed plates. ","[Rhone Blends, Pinot Noir, Tempranillo]

" 56025,"Oysters Rockefeller 1 (4-ounce) can anchovies 1/2 cup white wine 1 (16-ounce) bag fresh spinach, stems removed 1/2 pound butter 5 cloves garlic, minced 1 shallot, minced 1/2 cup diced fennel bulb 2 bunches fresh parsley, leaves chopped 2 bunches green onions, diced 1/2 cup Pernod 24 half-shell raw Atlantic oysters 4 ounces grated Parmesan Instructions: In a food processor or blender, mix the anchovies and the white wine to create an anchovy paste. Set aside. Heat a large stockpot over low heat and saute the spinach in the butter until wilted, stirring occasionally. Add the garlic, shallot, anchovy paste, fennel, parsley, green onions, and Pernod. Cook for about 30 minutes, stirring occasionally. Remove the pot from the heat and let it stand for 1 to 2 hours. Preheat oven to 400 degrees F. Put the oysters on a baking sheet and add about 1 tablespoon of the spinach mixture to each oyster. Spread the mixture evenly and sprinkle with Parmesan. Bake until the topping is browned, about 3 to 5 minutes. Serve immediately. ","[Champagne, Sauvignon Blanc, Sancerre, Pinot Grigio]" 56026,"Grilled Shrimp and Escarole 1 14-ounce can white beans, drained and rinsed 1/2 cup thinly sliced jarred roasted red peppers 1 scallion, thinly sliced 2 tablespoons sherry vinegar or red wine vinegar Kosher salt and freshly ground pepper 1 pound peeled and deveined large shrimp 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 large head escarole, quartered lengthwise through the root 2 large links fresh chorizo (about 8 ounces) Paprika (hot, sweet or smoked), for topping Instructions: Preheat a grill to medium high. Toss the beans, roasted red peppers, scallion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in another large bowl. Drizzle the cut sides of the escarole with 1 tablespoon olive oil; season with salt and pepper. Arrange the escarole, chorizo and shrimp on the grill. Grill the escarole, turning once, until charred in spots, 2 to 4 minutes; divide among plates. Grill the shrimp and chorizo, turning once, until cooked through, about 5 minutes for the shrimp and 10 minutes for the chorizo. Add the shrimp to the bean mixture. Transfer the chorizo to a cutting board and slice into 1-inch pieces; add to the bean mixture and toss. Spoon over the escarole; drizzle each serving with 1 tablespoon olive oil. Sprinkle with paprika. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 56027,"Apple-Orange-Cranberry Relish 1 orange 1 medium apple (a sweeter variety such as Gala or Fuji) 3 cups fresh cranberries
1 celery stalk, cut into 1-inch pieces
1/2 cup shelled walnuts
3/4 cup sugar
1 tablespoon orange liqueur
Instructions: Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks. Peel the apple and remove the core; cut into large pieces. In a food processor, combine the orange zest and chunks, apples, cranberries and celery and process until finely chopped; be careful not to process too long because the mixture will become mushy. Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate until serving time, at least 2 hours and up to overnight. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56028,"Chocolate Layer Cake with Swiss Buttercream and Ganache 12 tablespoons unsalted butter, at room temperature, plus more for the pans 2 cups all-purpose flour, plus more for the pans 2/3 cup unsweetened cocoa powder (not dutch-process) 2 ounces semisweet chocolate, chopped 1 cup boiling water 1/2 cup sour cream 1 1/4 teaspoons baking soda 1/2 teaspoon salt 1 cup granulated sugar 3/4 cup packed dark brown sugar 4 large eggs, at room temperature 2 teaspoons pure vanilla extract 6 large egg whites 1 cup granulated sugar 1/4 teaspoon salt 4 sticks unsalted butter, cut into small pieces, at room temperature 2 teaspoons pure vanilla extract 1/2 cup heavy cream 4 ounces semisweet chocolate, finely chopped Instructions: Make the cake: Preheat the oven to 350? F. Butter and flour two 9-inch round cake pans and line the bottoms with parchment paper. Put the cocoa powder and chocolate in a medium bowl. Add the boiling water and whisk until the chocolate is melted. Whisk in the sour cream until smooth; let cool to room temperature. Whisk the flour, baking soda and salt in a medium bowl; set aside. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition. Reduce the mixer speed to low. Beat in the flour mixture in 3 additions, alternating with the cocoa mixture in 2 additions. Finish mixing gently with a rubber spatula, scraping the bottom and sides of the bowl. Divide the batter evenly between the cake pans. Tap the pans against the counter to eliminate any air bubbles. Bake until the cakes spring back in the center when gently pressed, 35 to 40 minutes. Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges and turn out the cakes onto a rack to cool completely. Remove the parchment. Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, granulated sugar and salt in the bowl of a stand mixer. Set the bowl over the saucepan (do not let the bottom of the bowl touch the water); cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form and the mixture cools to room temperature, about 5 minutes. With the mixer running, add the butter a few pieces at a time, waiting for them to incorporate before adding more. (The mixture will become liquidy, then it will get thick and shiny once the butter emulsifies. It may also look curdled as you add the butter. It\u2019s OK: Keep adding butter and beating.) Add the vanilla and beat until combined and fluffy, 3 to 5 more minutes. Cut each cake in half horizontally to create 4 layers. Place 1 layer on a cake stand or serving plate. Spread about 2/3 cup frosting on top, then repeat with the remaining cake layers, spreading more frosting in between them. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat \u2014 it doesn\u2019t have to be perfect), then refrigerate until the frosting sets, about 30 minutes. Spread the remaining frosting all over the top and sides of the cake, smoothing it with a bench scraper. Make the ganache: Heat the heavy cream in a saucepan over medium-high heat until steaming, then pour over the chocolate in a small heatproof bowl. Let sit for 5 minutes, then stir until smooth. Set aside until cool but still pourable, 20 to 40 minutes (the time will vary depending on the temperature and bowl). Pour the ganache on top of the cake and spread with a small offset spatula, letting it drip down the sides. Let the ganache set 20 to 30 minutes before slicing. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 56029,"Alpine Baked Pasta 6 quarts water and 2 tablespoons salt 1 pound dry penne pasta 1 leek, well washed, chopped, about 1 cup 4 tablespoons unsalted butter 2 tablespoons chopped fresh sage 1 tablespoon poppy seeds 1 bunch spinach, washed and coarsely chopped, about 2 cups 1 teaspoon salt 1 teaspoon ground black pepper 1/2 cup grated Fontina cheese 1/4 cup grated Parmesan cheese Instructions: Preheat oven to 400 degrees. Place the water in a large pot and bring to the boil. Add the salt, return to the boil and add the pasta. When the water returns to the boil, begin to time the pasta carefully, and after 8 minutes of cooking time add the leeks. Cook the pasta and leeks together for another 2 minutes after the water has returned to the boil. While waiting for the pasta to cook, put the butter into a saucepan and begin to melt until golden brown. When the butter is a light nut brown add the sage and poppy seeds and set aside. The pasta leek combination should cook for a total time of about 10 to 11 minutes (check the recommended cooking time on the pasta box). Add the spinach in the final 2 minutes of cooking time. Cook together for 2 to 3 minutes, drain and toss with the sage butter, add the salt and pepper and place into a buttered gratin dish. Add both cheeses and stir to combine. Place the gratin dish into the oven and bake for 10 to 12 minutes until the cheese has melted and the top edges begin to brown. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56030,"Maple Bacon Double Cheeseburgers 3 pounds ground beef chuck Vegetable oil, for the grill 12 slices bacon, halved 3 tablespoons pure maple syrup Coarsely ground pepper 6 sesame hamburger buns, split 1/4 cup mayonnaise 2 tablespoons ketchup 2 teaspoons spicy brown mustard 1 teaspoon Louisiana-style hot sauce Kosher salt 12 slices colby jack cheese Pickle chips, for topping Instructions: Form the ground beef into 12 thin patties, about 4 1/2 inches wide. Place on a baking sheet and refrigerate for at least 30 minutes to firm up. Preheat a grill to high and lightly oil the grates. Meanwhile, put the bacon in a large nonstick skillet (it's OK if the slices overlap -- they'll shrink). Turn the heat to medium and cook, turning occasionally, until browned and crisp, 15 to 20 minutes. Remove the bacon to a plate. Pour the drippings into a bowl and reserve.
Return the bacon to the skillet in a single layer. Drizzle with the maple syrup and sprinkle with 1 teaspoon pepper. Cook over medium heat, turning the bacon to coat in the syrup, until glazed, about 1 minute; remove to a plate to cool. Brush the cut sides of the buns with some of the bacon drippings. Mix the mayonnaise, ketchup, mustard and hot sauce in a small bowl.
Season the patties with salt and pepper on both sides. Working in batches, grill the patties until marked on the bottom, 2 minutes, then flip and top each with a slice of cheese. Cover and cook 30 more seconds for medium doneness. Toast the buns on the grill. Assemble the burgers: Spread the mayonnaise sauce on the buns. Fill with the pickles, patties (2 per burger) and bacon.
","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 56031,"Chili Lime Avocados 2 ripe Haas avocados 2 limes 1 teaspoon sugar 1 teaspoon chili powder 1/2 teaspoon salt 3 tablespoons extra-virgin olive oil Chopped chives or cilantro for garnish, optional Instructions: Halve avocados and remove pit. Roll limes or heat in microwave for 10 seconds to get juices flowing. Halve the limes. Rub the avocado halves gently with 1/2 lime to retard the browning. Juice limes into small bowl and mix with sugar, chili powder and salt using a fork or small whisk. Add extra-virgin olive oil in a slow stream while mixing dressing. Pour dressing into the cavities of avocados, distributing it equally and serve. Garnish with chives or cilantro as an optional garnish. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 56032,"Penne with Vodka Sauce 1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth 1 cup vodka 1/2 cup heavy cream, at room temperature 1/2 cup grated Parmesan 1 pound penne Instructions: Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat. Simple Tomato Sauce: 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves Sea salt and freshly ground black pepper 4 tablespoons unsalted butter, optional In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor. Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months. Yield: 6 cups Prep Time: 15 minutes Cook Time: 1 hour, 10 minutes ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 56033,"Roasted Cajun Nuts 2 tablespoons sugar 1 teaspoon Cajun seasoning
1/2 teaspoon cayenne pepper Kosher salt
2 tablespoons warm rendered bacon fat or melted unsalted butter
2 cloves garlic, finely grated
1 cup raw unsalted almonds
1 cup unsalted cashews
1 cup pecan halves
1 cup unsalted dry-roasted peanuts
1 large egg white
Instructions: Preheat the oven to 200 degrees F. Line a baking pan with parchment. Mix the sugar, Cajun seasoning and cayenne together in a small bowl. If your Cajun seasoning does not contain salt, add 3/4 teaspoon salt. Mix the warm bacon fat or butter with the garlic in a large bowl. Add the almonds, cashews, pecans and peanuts and toss to coat well. In another large bowl, whisk the egg white vigorously until foamy. Add the nuts to the egg white and toss to coat. Add the seasoning mix and toss to coat. Spread the nuts on the prepared baking pan in a single layer. Bake, stirring every 10 to 15 minutes, until glossy and lightly toasted, about 1 hour. Cool completely; the nuts will crisp as they cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 56034,"Summer Squash Fritters: Kolokethokeftaide 1/2 cup olive oil, plus 3/4 cup, for frying 1 pound summer squash, peeled and quartered 1 large onion, chopped fine 3 tablespoons grated Kasseri, 2 tablespoons butter, melted 4 cups panko or bread crumbs 2 eggs 2 scallions, sliced thin 1 teaspoon finely chopped thyme Salt and freshly ground black pepper 1 cup all-purpose flour 1 tablespoon butter, for frying Instructions: In a large saute pan, heat 1/2 cup olive oil on medium high heat. Sweat the squash and the onion together until very soft. In a food processor, puree the squash mixture. Drain well to get out extra moisture. Put in a bowl with cheese, butter, bread crumbs, eggs, scallions, thyme, salt, and pepper. Mix well. Let it stand for 1 hour, refrigerated. Roll into about 2-inch balls. Lightly dredge in the flour and fry in the remaining olive oil and butter until golden brown. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 56035,"Macaroni and Cheddar Cheese 1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream 2 tablespoons butter 3 tablespoons flour 1 1/2 cups whole or 2 percent milk 3 cups shredded white Cheddar cheese 1/2 teaspoon nutmeg, ground or freshly grated 1/4 teaspoon ground cayenne pepper, a couple pinches Salt 1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it Instructions: Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 56036,"Angel Biscuits 1/4 cup warm water (100 degrees F to 110 degrees F) 1 tablespoon honey 1 1/4-ounce package active dry yeast 2 2/3 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon kosher salt 1 stick cold unsalted butter, cut into small pieces, plus melted butter for brushing 3/4 cup buttermilk Flaky sea salt, for topping Instructions: Stir the warm water and honey in a small bowl until dissolved, then stir in the yeast; set aside until creamy or foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder, baking soda and kosher salt in a large bowl. Add the cut-up butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center and add the yeast mixture and buttermilk. Stir with a wooden spoon or rubber spatula until the flour is completely moistened and the dough looks like a shaggy ball. Cover the bowl with plastic wrap and let rise at room temperature until the dough is doubled in size, 1 to 1 1/2 hours. Lightly brush the bottom and sides of a 9-inch pie plate or 9- to 10-inch cast-iron skillet with melted butter. Turn out the dough onto a lightly floured surface and briefly knead three or four times until smooth. Pat until 1 inch thick; fold in half like a book and pat to 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Cut out rounds using a 2 1/4-inch biscuit cutter (dip the cutter in flour if the dough is sticky). Gently knead the scraps together once to cut out more biscuits. You should have about 10. Place them close together in the pan. Cover and refrigerate until the biscuits rise and are cold and firm, at least 3 hours or overnight. Preheat the oven to 425? F. Brush the tops of the biscuits generously with melted butter. Bake until browned on top and firm in the spots where the biscuits meet, 20 to 25 minutes. Brush again with more melted butter and sprinkle with flaky salt. Let cool in the pan for at least 20 minutes, then slide out.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56037,"Dover Sole Meuniere 1 to 2 cups quick-mixing flour, such as Wondra Kosher salt and freshly ground black pepper
One 1- to 2-pound Dover sole, peeled and skirts trimmed 2 tablespoons clarified butter or canola oil 3 ounces high-fat French butter 3 lemons, juiced 2 tablespoons capers
2 tablespoons fresh parsley leaves, finely minced
Instructions: Preheat the oven to 400 degrees F. Place the flour in a shallow dish large enough for the whole fish. Season the flour with salt and pepper. Dredge the fish to lightly coat and set aside. In a saute pan large enough to fit the whole fish, heat the clarified butter over medium-high heat. When the fat begins to lightly smoke, place the fish in the pan and cook, without moving, until browned, about 4 minutes. Turn the fish over and repeat on the other side. Transfer the fish to the oven on a sheet tray fitted with a rack. Cook until tender and cooked through at the thickest part of the spine, 8 to 10 minutes. Heat the same saute pan with the high-fat butter it butter begins to lightly brown. Add the lemon juice (as much or as little as you like) to stop the cooking. Add the capers and finish with the parsley. Taste the sauce and season if necessary with more pepper but not salt because of the capers. Rest the fish, then serve whole with the sauce poured over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56038,"Pasta Alla Norma: Norma's Pasta 1 pound/450 g penne rigate pasta 4 tablespoons/5 ml, extra-virgin olive oil, plus extra for deep-frying eggplant 1/2 white onion, chopped 1 (14-ounce/400 g) can peeled plum tomatoes Salt and freshly ground black pepper 1 medium-size eggplant, cubed Fresh basil leaves, torn Ricotta salata cheese, freshly grated Instructions: Cook the penne in a pot of boiling salted water. Stir to prevent the pasta from sticking together. While the pasta is cooking, make the sauce.
To make the sauce: In a saucepan, heat up 4 tablespoons of olive oil. Gently saute the chopped onions until tender, then add the plum tomatoes and liquid from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Season the sauce with salt, and pepper, to taste. Cook the tomato sauce for a few minutes, until the sauce has thickened.
In another pan, heat olive oil and fry the eggplant cubes until golden.
Drain the eggplant cubes on a paper towel to remove the excess oil. Drain the pasta approximately 2 minutes before the 'al dente' stage and add the pasta to the saucepan. Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves and sprinkle with ricotta salata. Mix the ingredients together well in the saucepan so that the pasta and the sauce are well amalgamated or combined. Be careful not to overcook the pasta. Transfer the pasta to a warm serving bowl or divide the pasta among warm plates and sprinkle extra ricotta salata on top and serve immediately. ","[Nebbiolo, Barbera, Aglianico, Tempranillo]" 56039,"Make-Ahead Turkey Gravy Kosher salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried sage 1/2 teaspoon freshly ground black pepper 2 turkey wings (about 2 pounds) 2 large carrots 2 celery stalks 1 onion 6 cups low-sodium chicken stock 2 bay leaves 1/4 cup (4 tablespoons) unsalted butter 1/4 cup all-purpose flour 1 tablespoon sherry vinegar 1 tablespoon Worcestershire sauce Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. In a small bowl, combine 2 teaspoons salt, the garlic powder, onion powder, sage and pepper. Use to generously season the turkey wings on all sides and use any extra to season the carrots, celery and onion.
Place the turkey wings and vegetables in a Dutch oven and bake, uncovered, 1 hour and 15 minutes.
Transfer the Dutch oven to the stovetop on medium-high heat. Add the stock and bay leaves. Use a wooden spoon to break up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to low and cover. Simmer 1 1/2 hours.
Remove the turkey wings and use a mesh strainer to separate the vegetables from the broth. Use a spoon to press out any liquid from the vegetables. Use a gravy fat separator (optional, but I like to do this step because I find the extra fat can cause the gravy to separate) or skim off the excess fat.
In the same Dutch oven, melt the butter over medium heat. Stir in the flour and cook until it starts to turn golden brown, 2 to 3 minutes. Slowly whisk in the reserved broth, sherry and Worcestershire. Simmer until it thickens, 8 to 10 minutes. Taste and add salt and pepper if necessary. If you have any lumps, pass through a fine mesh sieve. Let cool completely and refrigerate or freeze until use.
Reheating Instructions: You may need to add a few tablespoons of stock and whisk vigorously to thin out the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56040,"Party Platter with Pickle Dip 1 cup shredded aged Havarti cheese (136 grams) 1 cup (238 grams) ranch dressing 4 ounces cream cheese, at room temperature 2 tablespoons sriracha
4 whole kosher dill pickles, quartered and chopped (about 1 cup or 180 grams) plus 1/4 cup pickle juice
1 tablespoon chopped fresh dill
Crudites, for serving
Instructions: Mix the Havarti, ranch, cream cheese, sriracha, pickles, pickle juice and dill in a medium bowl until smooth and combined. Transfer to a serving bowl and serve with crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 56041,"PIE CRUST 1 cup unsalted butter 1 cup solid vegetable shortening 4 cups cake flour 2 cups all-purpose flour 1/2 cup sugar 3 teaspoons kosher salt 1/4 to 1/2 cup cold water Instructions: Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56042,"Mexican Mango Cake 1 1/2 cups or 3 sticks unsalted butter, at room temperature, plus more for greasing the pan 3 cups cake flour, plus more for pan 1 1/2 teaspoons baking powder 1/2 teaspoon salt 6 large eggs 2 1/2 teaspoons vanilla extract 2 1/2 cups granulated sugar 2/3 cup buttermilk 2 cups chopped fresh or frozen and thawed mango 2 tablespoons water, plus extra, as needed 1 1/4 cup granulated sugar, plus extra, as needed 4 ounces cream cheese 2 tablespoons tequila, optional Edible flowers as garnish, optional Instructions: Cake: Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch tube or Bundt pan. Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the 1 /12 cups of butter and sugar until light and fluffy. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture. Pour the batter into the prepared cake pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter. (Cooks Note: The cake can be prepared 1 day ahead. Cover tightly with plastic wrap and store at room temperature.) Topping: Combine the mango, water, sugar cream cheese and tequila, if using, in a blender or food processor. Blend until smooth and thick, adding extra water, if needed. Taste and adjust the sweetness with extra sugar, if needed. Spoon the mango topping evenly over the top of the cake and decorate with edible flowers, if desired Cut into slices and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 56043,"How to Make Guacamole 2 ripe avocados, halved, pitted and peeled 2 cloves garlic, minced
1/2 serrano cl, stemmed, seeded, deveined and minced
1 tablespoon fresh lime juice (about 1/2 lime)
2 tablespoons chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
Tortilla chips, for serving
Instructions: Put the avocados into a mixing bowl and mash with a fork until chunky. Add the garlic, serrano, lime juice and cilantro and mix well until combined. Season with salt and pepper and serve immediately with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 56044,"Go-To Buttermilk Biscuits 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons baking powder 1 tablespoon sugar 1 1/2 teaspoons kosher salt 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen 1 cup buttermilk, plus more for brushing
Instructions: Preheat oven to 425 degrees F. Pulse the flour in a food processor with the baking powder, sugar and salt. Add the butter and pulse until the butter is in pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
Turn out on to a floured surface and pat into a thick 8-by-8 inch square. Cut into sixteen 2-inch square biscuits. Arrange on an ungreased baking sheet, brush with buttermilk and bake until golden, 12 to 15 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 56045,"Nicoise Salad Pizzette Cornmeal, for dusting 1 cup pitted kalamata olives, rinsed and drained 2 tablespoons fresh lemon juice (from 1/2 a large lemon) 2 tablespoons extra-virgin olive oil 1 tablespoon capers, rinsed and drained 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 2 anchovy fillets in oil, drained 1 clove garlic, peeled and coarsely chopped All-purpose flour, for dusting
One 1-pound ball pizza dough, halved 1 large tomato, sliced into eight 1/4-inch-thick slices Olive oil, for drizzling One 5-ounce can tuna in olive oil, such as Flott
6 string beans, blanched and each cut into four 1-inch pieces (see Cook's Note) Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Dust a baking sheet with cornmeal. Set aside.
For the tapenade: Place the olives, lemon juice, oil, capers, rosemary, thyme, anchovies and garlic in a food processor. Blend until smooth.
On a lightly floured work surface, roll out the pizza dough into two 10-inch diameter circles, each about 1/4-inch thick. Using a 4-inch round cookie cutter, cut out 4 circles of dough from each and transfer to the prepared baking sheet. Using the tines of a fork, prick the dough all over. Spread about 1 tablespoon of the tapenade over each dough circle (any extra can be used to top fish or chicken, or mixed through pasta or used as a spread for sandwiches) and place a slice of tomato on top. Drizzle with olive oil and bake until the dough is crisp and golden, 15 to 20 minutes.
Place the tuna and the olive oil from the tuna can in a small bowl. Using a fork, lightly mash the tuna. Divide the tuna and spoon on top of the cooked dough. Arrange 3 pieces of green bean on top of the tuna and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56046,"Roasted Banana Boats 6 bananas, unpeeled 3/4 cup chocolate hazelnut spread 1 1/2 cups small marshmallows 6 tablespoons toasted hazelnuts, chopped Instructions: Using a small paring knife carefully slice the banana peel from top to bottom. Open up the peel like a pocket. Spread the banana with the chocolate hazelnut spread, equally divided between the 6 bananas, top each with the marshmallows and sprinkle with chopped nuts. Gently fold the banana peel back in place, wrap the bananas in aluminum foil and cook over the coals for about 10 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 56047,"Shag Cake 4 8-inch round cakes, cooled 12 cups vanilla buttercream Assorted gel food coloring (6 to 10 different colors) Instructions: Trim the tops of the cakes to make them level. Stack the cakes on a cake stand, spreading a layer of buttercream between each with an offset spatula. Cover the layer cake with a thin layer of buttercream (this is the crumb coat), smoothing it with a bench scraper. Refrigerate until set, about 15 minutes.
Meanwhile, divide the remaining buttercream among 6 to 10 bowls. Tint with food coloring. Transfer each color frosting to a separate piping bag fitted with a grass tip.
Holding a piping bag perpendicular to the cake, pipe a small section of buttercream at the base of the cake.
Continue piping small sections with the grass tips, alternating the colors, sizes and shapes of each area. Refrigerate the cake at least 30 minutes before serving to allow the frosting to set.
Continue making your way around the sides of the cake, working from the bottom to the top. Do not leave any of the crumb coat showing.
Once the sides are fully covered, continue in the same manner to cover the top with alternating colors, shapes and sizes of frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56048,"Chicken with Forty Cloves of Garlic 1/3 cup oil 8 chicken drumsticks and thighs (or use 16 drumsticks or 16 thighs) 4 ribs celery, cut in long strips 2 medium-size onions, chopped and Sauteed 6 sprigs parsley 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried) 1/2 cup dry vermouth 2 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper Grated nutmeg 40 cloves garlic, unpeeled Instructions: Brush chicken pieces with oil, saute until brown. Cover the bottom of a heavy 6-quart casserole with a mixture of the celery and sauteed onion, add the parsley and tarragon. Pour the vermouth over them, sprinkle with the salt, pepper, and a dash or two of nutmeg, Lay the chicken pieces on top. Sprinkle the garlic cloves around and between the chicken pieces. Cover the top of the casserole tightly with aluminum foil and then lid (this creates an airtight seal so the steam does not escape). Bake in a 375 preheated degrees oven for 11/2 hours, without removing the cover. Serve the chicken, pan juices, and whole garlic cloves with slices of heated French bread or hot toast. The garlic should be squeezed from the root end of its papery husk onto the bread or toast, spread like butter, and eaten with the chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56049,"Jambalaya Olive oil, for sauteeing 1 pound smoked sausage, such as andouille or hot Italian, sliced 1/2-inch thick 1 pound raw small to large shrimp, peeled, shells reserved Salt and freshly ground black pepper 1 large yellow onion, roughly chopped 4 celery ribs, roughly chopped plus 2 celery ribs, minced 2 cups dry white wine 2 bay leaves 2 (14-ounce) cans diced tomatoes 6 cups chicken broth 3 teaspoons smoked paprika Pinch saffron, optional 1 pound small clams, rinsed 1 large green bell pepper, seeded and chopped 10 to 12 scallions, white and greens parts chopped separately 4 cloves peeled garlic, minced 3 cups uncooked long-grain rice 1 teaspoon thyme leaves, minced 1 teaspoon hot sauce, or to taste 2 tablespoons chopped parsley leaves Instructions: Heat large heavy saucepan over medium-high heat and add 2 tablespoons olive oil. Reduce the heat to medium and cook the sausage until browned on both sides. Season shrimp with salt and pepper. Add seasoned shrimp and continue to cook for 2 minutes or until shrimp are cooked about half way, just turning pink. With a slotted spoon, transfer the sausage and shrimp to a plate. Saute shrimp shells in the same pan used for sausage and shrimp for 5 minutes until toasted and red. Add the onion and celery, white wine, bay leaves, canned tomatoes, chicken broth, paprika and saffron, if using. Bring the mixture to a simmer. Simmer for 30 minutes and remove the shrimp shells and vegetables with a slotted spoon. Bring the broth back up to a simmer and add the clams. Cook until all are open, discarding any unopened clams. Remove clams to a tray and pour the broth into a clean pot or bowl. Heat the original pot that the broth was in and add some olive oil. Add the green pepper, scallion whites, and garlic. Cook over moderate heat, stirring, for about 2 minutes. Add the rice and thyme and saute for about a minute and then season with salt and pepper. Add stock (3 parts stock to rice, about 9 cups of broth - if you do not have enough broth, add chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover and cook the jambalaya rice for 20 minutes. Stir in the hot sauce and parsley and then add the shrimp, sausage and clams. Season with pepper and cook the mixture, covered, for 5 more minutes or until the shrimp are just done and the rice is tender. Serve the jambalaya sprinkled with the reserved scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 56050,"Winkler Honey Wheat Bread 1 1/4 cups warm water (110 degrees F) 1 1/2 tablespoons brown sugar 1/4 cup honey 1 packages active dry yeast 1/2 cup dry milk 1/2 teaspoon salt 1/2 teaspoon ground cumin seed 1 tablespoons shortening 1/2 (or 1 small) beaten egg 1 cup enriched flour 2 to 2 1/2 cups whole wheat flour Instructions: In a large bowl, combine warm water, brown sugar, and honey. Sprinkle in yeast and wait until mixture bubbles. Stir in milk, salt, cumin, shortening, and egg. Add white flour and stir. Gradually add whole-wheat flour until dough is easy to handle. (Whole wheat bread rises better if it's not too dry.) Turn dough onto a lightly floured board and knead until smooth and elastic. Place in oiled bowl, turn oiled side of dough up and let rise in a warm place until doubled in size, about 1 hour. Punch dough down and flatten into a round. Roll lightly and place in a greased round loaf pan. Oil top of loaf lightly. Let rise until doubled. Preheat oven to 375 degrees F. Bake until golden brown and loaf sounds hollow when tapped, about 40 to 45 minutes. Cool on wire rack. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 56051,"Banana Cake 1 1/2 cup sugar 1/2 cup solid vegetable shortening 2 eggs, separated 2 or 3 bananas, mashed 1 teaspoon baking soda 1 cup sour milk or buttermilk 2 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla 1 cup sugar 1/2 cup solid vegetable shortening 1/2 cup butter 1 large package vanilla pudding, not instant 1 cup milk 1 teaspoon vanilla Instructions: For the cake: Mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. Beat egg whites until stiff and fold into batter. Pour into a buttered 9-inch round cake. Bake in a preheated 350 degree oven for 40 minutes. For the icing: Cream the sugar, shortening and butter until light and fluffy. Cook vanilla pudding with milk until very thick. Cool and add to butter mixture. Mix with electric mixer at high speed for 15 minutes or until it is not grainy. Add 1 teaspoon vanilla. Ice the cake with the icing. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 56052,"S'mores Bread Pudding for Two 4 cups loosely-packed challah cubes (about 1 inch) 1 1/4 cups milk 1 tablespoon cocoa powder 1 large egg 2/3 cup mini chocolate chips, plus more if desired 2/3 cup mini marshmallows, plus more if desired Unsalted butter, at room temperature, for buttering the ramekins 2 tablespoons graham cracker crumbs Instructions: Position an oven rack in the middle of the oven and preheat the oven to 375 degrees F. Place the bread cubes into a large mixing bowl.
In a large measuring cup, whisk together the milk, cocoa powder and egg. Pour the liquid mixture on top of the bread, then add the chocolate chips and marshmallows. Gently stir and make sure all the bread is covered with the liquid.
Butter two 16-ounce oven-safe ramekins. Add 1 tablespoon of graham cracker crumbs to each and tap them all around to coat the insides completely with crumbs. Evenly divide the bread pudding mixture between the ramekins and top with more chocolate chips and marshmallows, if desired. Place the ramekins on a large baking sheet to help catch anything if it overflows.
Bake, uncovered, 30 minutes. If the marshmallows start to turn too brown during the baking process, you can lightly cover with foil.
Let cool for 10 to 15 minutes before eating. Be careful-the middle is still really hot! ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 56053,"Jitlada's Thai Beef Salad 2 tablespoons oyster sauce 1 1/2 teaspoons freshly ground black pepper
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar 1 pound flap beef, at room temperature
Butter or oil, for cooking 7 whole fresh Thai chiles or jalapeno chiles (to taste)
1 clove fresh garlic
3 tablespoons fresh lime juice
1 teaspoon shrimp paste
1 scallion, cut on the bias into 1 1/2-inch-long pieces
1/2 cucumber, thinly sliced
1/2 white onion, thinly sliced
1 medium ripe tomato, sliced
3 to 4 stems fresh cilantro
1/2 head iceberg lettuce, thinly sliced
Instructions: In a small bowl, combine the oyster sauce, black pepper, 1 tablespoon fish sauce and 1 tablespoon sugar. Place the beef in a large bowl and rub with the mixture. Allow the beef to marinate for a couple minutes. Add butter or oil to a pan and place the pan over high heat. Cook the meat until the surface begins to caramelize, 4 minutes per side for medium-rare. Continue cooking until the meat reaches the desired doneness. Let the meat rest on a cutting board. Meanwhile, crush the chiles and garlic with a mortar and pestle. Then, in a large bowl, combine the crushed garlic and chiles, lime juice, shrimp paste, remaining tablespoon sugar and remaining tablespoon fish sauce and mix until well combined. Thinly slice the cooled beef and toss with the dressing. Add the scallions, cucumbers and onions and toss to combine. Add the tomatoes, tossing carefully so they don't smash. Arrange the salad on a large plate, then top with the cilantro and serve with the lettuce either on the side or placed directly under the beef. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56054,"Saint Louis Pepper Steak 4 (6-ounce) beef fillets (have the butcher cut them in 1/2 to make 8 (3-ounce) fillets) Salt 1 cup coarsely cracked black peppercorns 2 tablespoons olive oil 2 tablespoons unsalted butter 2 teaspoons finely diced garlic 2 teaspoons finely diced shallots 1/3 cup brandy or cognac 2 1/2 cups heavy whipping cream 2 tablespoons pure clover honey 1/4 cup stone ground mustard Instructions: Lightly salt both sides of the fillets. Then press each side firmly into the cracked pepper to coat. In a large skillet, heat the olive oil on high heat. Add the fillets to the pan and cook to the desired temperature. Remove from the skillet and set aside.
In the same pan over medium-high heat, add the butter, garlic, and shallots and cook until golden brown. Remove from the heat and carefully pour in the brandy or cognac. Alcohol is very flammable, so have a lid handy. Put the pan back on the stove on medium to medium-high heat and add the heavy cream. Cook until reduced by half, about 6 to 8 minutes. Whisk in the honey and mustard. Adjust seasoning with salt, if desired. Plate the fillets, finish with the sauce, and enjoy. Serve with your favorite starch and vegetable. At the Top of the Riverfront we serve with roasted garlic mashed potatoes and sauteed fresh vegetables in season. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 56055,"Asian Smoked Chicken Waldorf Salad 1/4 cup mayonnaise, regular or low fat 2 tablespoons each of Oriental sesame oil and vegetable oil 1 large clove garlic, minced 1 quarter size piece of ginger, minced 1/3 cup rice vinegar Salt and 1/2 teaspoon dried red pepper flakes 1 to 1 1/4 pounds smoked chicken breast or roasted chicken 2 Granny Smith apples, cored 2 cups red seedless grapes 1 mediumsize head Boston lettuce, washed and dried and torn into pieces 1 small bunch fresh chives, snipped for garnish 1 cup walnuts, preferably toasted and chopped Instructions: In a mixing bowl combine the mayonnaise, oils, garlic, ginger, and vinegar, and season with salt to taste and crushed red pepper. Remove skin and fat from chicken breast and cut it into bite sized pieces and add to the dressing. Dice the apples into 3/8inch cubes; wash and dry the grapes and toss the ingredients together; adjust the seasoning. Serve over Boston lettuce garnished with chives and walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56056,"White Chocolate Rice Pudding with Cherries Jubilee and Sliced Almonds 4 1/2 cups whole milk 2/3 cup long-grain white rice 2/3 cup sugar 1 tablespoon vanilla extract 1/4 teaspoon salt 2 large egg yolks 3 tablespoons whipping cream 4 ounces good-quality white chocolate (recommended: Lindt or Valrhona), chopped 1 tablespoon grated orange zest 1/4 teaspoon ground cinnamon Warm Cherry Sauce, recipe follows Whipped cream, for garnish, optional 1/4 cup slivered almonds, toasted, for garnish 1 cup cherry preserves 1/4 teaspoon ground cinnamon 3 tablespoons kirsch (cherry brandy) Instructions: Combine first 5 ingredients in a heavy, large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour. Reduce heat to low. Whisk egg yolks and cream together in a small bowl. Gradually whisk 1/2 cup rice mixture into egg mixture; return mixture to the saucepan and cook for 2 minutes, stirring constantly; do not let boil. Remove from the heat. Add white chocolate and stir until melted. Stir in the orange zest and cinnamon. Transfer pudding to a large bowl, cover, and chill until cold. Serve in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses. Bring preserves and cinnamon to a simmer in a medium saucepan over low heat. Remove from the heat, add the kirsch, and carefully ignite with a long match or just warm through. ","[Chardonnay, Gewrztraminer, Pinot Grigio, Cava]

" 56057,"Roasted Hamilton Poussin Wrapped with Streaky Bacon and Stuffed with Potatoes and Sage 4 poussin chickens 12 rashers dry-curled streaky bacon 1 pound potatoes, peeled Handful fresh sage, thyme or rosemary (all are good) 12 cloves garlic, peeled 1/2 cup white wine, plus 1 cup Sea salt and freshly ground black pepper Olive oil Instructions: Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees. Boil your potatoes in salted water until perfectly cooked (don't overcook). Drain and allow to cool. Remove any fat from inside the chicken cavity. Wash and pat dry with kitchen paper. Slice your potatoes thickly, season with salt and freshly ground black pepper, add your freshly torn herbs and enough olive oil just to coat. Toss over and then stuff your chickens with the potatoes. Place them into the tray with about 12 cloves of garlic and cook for 30 minutes. After this time the chicken should be looking as handsome as its inventor and the skin should be crisp and golden. At this point lay your streaky bacon snugly over the breast meat and add a 1/2 cup of wine to the pan to get some sticky marmitey juices happening. Cook for another 15 minutes. Remove the chicken from the oven. Take them out of the tray and allow them to rest for 5 minutes while you make a quick bit of gravy. I normally remove as much fat as possible from the tray before placing on gentle heat. Splash the remaining 1 cup of white wine into it. Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty. It's not a thick, robust gravy, just a tasty gesture. (Another nice option at this point is to add a little cream to the gravy which works really well.) Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 56058,"Mashed Potatoes \Chantilly
4 1/2 to 5 pounds Idaho russet potatoes, peeled and cut into 1-inch chunks (see Cook's Note) Kosher salt 3/4 cup whole milk 1 stick butter, cut into slices, plus 1 additional tablespoon butter for baking dish 1 tablespoon unseasoned breadcrumbs 1 cup heavy cream 3/4 cup grated Parmesan cheese Instructions: Preheat the oven to 375 degrees F. In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce to a simmer. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15 to 20 minutes. Pour the water and potatoes into a colander placed in the sink to drain off all of the water. Return the same pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt. Whisk in the stick of butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat. Use the remaining 1 tablespoon butter to \grease\ the sides and bottom of the baking dish. Add in the breadcrumbs and roll them around inside the dish so it creates a butter/breadcrumb topping. Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt. With a rubber spatula, gently fold the whipped cream and about 1/2 cup Parmesan cheese into the mashed potatoes. Taste for seasoning. Transfer the potatoes to a baking dish and top with remaining Parmesan. Place in the center of the oven and bake, undisturbed, for 15 to 20 minutes. The top should be light brown from the cheese and the potatoes hot. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 56059,"Sausage and Taleggio Casserole with Swiss Chard 1 tablespoon extra-virgin olive oil 3 Italian sausage links, meat removed from casing and broken apart
1/2 onion, sliced
1 clove garlic, grated
8 ounces button mushrooms, quartered 1 bunch Swiss chard, leaves picked from stems and chopped (about 4 packed cups)
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley, chopped 8 large eggs, beaten
4 ounces Taleggio cheese, cut into 1/2-inch cubes
Instructions: Preheat the oven to 350 degrees F. In a 10-inch cast-iron or straight-sided pan, heat the olive oil over medium-high heat. Add the sausage pieces and break apart further with a wooden or firm spoon. Brown the sausage for about 4 minutes. Reduce the heat to medium and add the onion and garlic. Cook to let soften, about 2 minutes. Add the mushrooms and return the heat to medium-high. Cook about 4 minutes, then add the Swiss chard. Season with salt and pepper. Continue to cook the mixture until the Swiss chard is fully softened, about 6 minutes longer. Stir in the parsley. Turn off the heat and fold in the eggs. Season with salt and pepper. Place the pieces of Taleggio on top of the eggs and transfer to the oven to bake just until set and the Taleggio is melted and bubbling, about 10 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 56060,"Everything Hash Brown Cake with Pickled Red Onions and Green Onion Creme Fraiche 1/2 red onion, thinly sliced 1/2 cup fresh lime juice
1/2 cup white wine vinegar
2 tablespoons granulated sugar
1 teaspoon kosher salt
1/2 cup creme fraiche 2 green onions, dark green and pale green part, thinly sliced
Kosher salt and freshly ground black pepper
2 large russet potatoes
1/2 cup clarified butter
1 clove garlic, smashed 3/4 teaspoon poppy seeds
3/4 teaspoon flaked sea salt 3/4 teaspoon sesame seeds
Freshly ground black pepper
Parsley leaves
Instructions: For the onions: Put the red onions in a medium bowl. Combine the lime juice, vinegar, sugar and salt in a small saucepan. Bring to a boil and cook until the sugar and salt are dissolved. Remove from the heat and let sit to cool slightly, 5 minutes, then pour over the onions. Cover and refrigerate for at least 1 hour and up to 24 hours. For the hash browns: Mix together the creme fraiche and green onions in a small bowl, and season with salt and pepper. Cover and refrigerate until ready to serve. Grate the potatoes using the large holes on a cheese grater. Heat half of the clarified butter in a 12-inch seasoned cast-iron pan over medium-low heat. Add the garlic and cook until it is lightly golden brown on both sides and infuses the oil with the flavor of the garlic, then remove and discard. Toss the potatoes with the poppy seeds, salt, sesame seeds and some pepper. Add the potatoes to the pan and stir to coat with butter. Using a spatula, gently press the potatoes into a flat round, slightly smaller than the pan. Cook, shaking the pan occasionally, until the edges are golden and crisp, about 10 minutes. Working carefully with some large, flat spatulas, flip the potato cake. Pour the remaining butter around the edges of the potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Transfer to a cutting board. Let cool for a few minutes. Spread the top with the prepared creme fraiche and scatter the pickled onions over the top. Garnish with parsley leaves and cut into wedges to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 56061,"Raspberry Filled Crepes 4 eggs 1 cup whole milk 1/2 cup all-purpose flour 1 tablespoon sugar 1/8 teaspoon fine sea salt 3 tablespoons unsalted butter, cut into 12 cubes 1 cup raspberry jam 1/2 teaspoon pure vanilla extract 1/2 cup heavy whipping cream 1 1/2 teaspoons powdered sugar 1 teaspoon vanilla extract 2 cups sugar 1 vanilla bean Instructions: Fresh raspberries and vanilla sugar, recipe follows For the crepes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper. In a blender, add the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter. In a small bowl, mix together the jam and vanilla extract. Using a 1-teaspoon measuring spoon, spoon 2 teaspoons of the jam mixture into the center of each crepe. Using the back of the spoon, spread the jam evenly over the crepes leaving a 1/2-inch border. Starting at the nearest edge, roll the crepes into tube shapes. Arrange the crepes on the prepared baking sheet and place in a warm oven, for up to 20 minutes, until ready to serve. For the whipped cream: In a large mixing bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks. Transfer the crepes to a serving platter and sprinkle with vanilla sugar. Serve with whipped cream and fresh raspberries. Vanilla Sugar: Add the sugar to the bowl of a food processor. Using a paring knife, slice the vanilla bean in half, lengthwise, and scrape out the seeds. Add the vanilla seeds to the sugar. Pulse 10 to 15 times until the vanilla and sugar are combined. Cut the empty vanilla pod into 1-inch pieces and add to a glass mason jar. Add the vanilla sugar to the jar and seal. Shake the jar before using. Yield: 2 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 56062,"Baked Apple with Crisp Topping 2 apples (recommended: Fuji or McIntosh) 1 teaspoon lemon juice 1/4 cup strawberry jam, jelly or preserves 2 tablespoon all-purpose flour 3 tablespoons butter, cold and diced 3 tablespoons brown sugar 1/2 cup oats, uncooked 1/4 teaspoon ground cinnamon Pinch salt Instructions: Preheat oven to 350 degrees F. Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 56063,"Golden Margarita 1 1/2 ounces gold tequila 1/2 ounce orange-flavored liqueur, such as Grand Marnier 1 ounce fresh lime juice
1 ounce Simple Syrup, recipe follows 1/2 ounce egg whites
1 cup sugar 1 cup water Instructions: Fill a cocktail shaker halfway with ice. Add the tequila, liqueur, lime juice, Simple Syrup and egg whites. Shake for 8 to 10 seconds. Strain into a rocks glass filled with ice. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator. ","[Tequila, Cava, Prosecco]" 56064,"Caipirinha 1 quart water 1 quart sugar 6 limes, each cut into 8 wedges 3 cups crushed ice 2 cups cachaca liquor Instructions: In a saucepan over medium heat, stir together the water and sugar. Simmer until sugar has melted completely. Remove from heat and set aside to cool. Wash the lime gently under water and dry. In a large pitcher, pour in the cooled sugar syrup, 5 lime wedges and muddle gently to crush the fruit but not release too much of the oils from the skin. Add ice and cachaca, and stir. Serve in a large glass garnished with a lime wedge. ","[Cabernet Sauvignon, Merlot, Malbec, Rioja]" 56065,"Garth's Taco Pizza One 13.8-ounce can premade pizza crust dough or a pre-formed round crust, such as Papa Murphy's 1 pound ground beef
1 packet taco seasoning
One 16-ounce can refried beans
1/2 cup picante sauce (see Cook's Note)
3/4 cup sliced green or black olives
8 ounces sharp cheddar, shredded
Kosher salt
1 cup finely diced tomato (about 1 large or 30 grape tomatoes)
12 ounces shredded lettuce (about 1 large head) 1/4 cup sour cream
Instructions: Preheat the oven to 425 degrees F. Roll out the pizza dough and fit it onto a 15-inch pizza pan. Brown the ground beef in a medium skillet over medium heat, about 10 minutes. Stir in the taco seasoning. Set aside. In a medium bowl, mix together the refried beans and picante sauce until combined. Spread the mixture onto the crust. Scatter the olives over the crust, then top with the cheese and the browned beef. Bake for 20 minutes, or until the crust is lightly browned. While the crust is baking, lightly salt the tomatoes, then, in a medium bowl, toss them with the lettuce and sour cream. Once the pizza is out of the oven, top it with the cool lettuce mixture. Slice into eight pieces and serve. ","[Syrah, Tempranillo, Zinfandel, Barbera]" 56066,"Roasted Red Pepper and Goat Cheese Dip 1 large red pepper 2 cloves garlic, minced 4 ounces creamy goat cheese 1/4 cup sour cream 1 tablespoon lemon juice Salt Pepper 1/4 cup fresh oregano, chopped 1 cup baby carrots 1 cup button mushrooms, cleaned and cut in half 1 bunch asparagus, steamed until al dente 1 pint cherry tomatoes, cleaned 2 cups cauliflower florets 2 cups broccoli florets Instructions: Preheat oven to 400 degrees. Place peppers on a baking sheet and place in the oven. Roast for 20 minutes, turning occasionally, or until skin is charred and blistered. Remove the peppers from the oven and place in a bowl. Cover the bowl with plastic wrap and let sit for 20 minutes. Peel the peppers and remove the stems and seeds. Place the peppers in a food processor and puree until smooth. Add garlic, goat cheese, lemon juice and sour cream to the peppers and puree until smooth. Season with salt and pepper. Remove the mixture from the food processor and mix in the oregano. Refrigerate until ready to use. The night before the game, make the dip and cut up all the vegetables and place in plastic bags. Serve the dip with the vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56067,"Grilled Corn Muffins with Blueberry-Honey Butter 1 pound unsalted butter, slightly softened 1 pint ripe blueberries 1/4 cup honey 8 homemade or store bought corn muffins, sliced in 1/2 horizontally Instructions: Place ingredients, except muffins, in a food processor and process until smooth. Place in a ramekin, cover and refrigerate for at least 2 hours. Place the muffins, cut-side down on the grill and grill until golden brown. Remove from the grill and slather with blueberry butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 56068,"Sunny's Easy Rosemary Deviled Potatoes One 3-pound bag little creamer Red Bliss potatoes 2 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
1/4 cup grained Dijon mustard
1/4 cup whole fat Greek yogurt or sour cream
Zest of 1 lemon
2 teaspoons minced fresh chives
Smoked or hot paprika, for sprinkling
Instructions: Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes. Spread the potatoes out on a sheet pan to let cool slightly. While they are still warm, slice the top one-quarter to one-third off each potato lengthwise, and if needed, cut a tiny sliver off the bottom of each to allow them to rest level on a plate. Put the cut-off parts of the potatoes into the bowl of a food processor fitted with a blade attachment. Add the mustard, yogurt, lemon zest, lots of black pepper and some of the reserved potato water to the food processor. Pulse until coarsely pureed, adding more potato water as needed. (You may need 1/2 to 1 cup of the water.) Be careful not to overprocess or the mixture will become gluey. Adjust the salt if necessary. Transfer the filling to a piping bag or gallon zip-top bag. Slice a 1/2-inch opening in the piping bag or slice off the corner of the zip-top bag. Transfer the boiled potatoes, cut-sides up, to a deviled egg plate or serving platter. Top each prepared potato with an equal amount of filling. Garnish with the chives and paprika. Serve at room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 56069,"Melted Ice Cream Cake Unsalted butter, for greasing One 15.25-ounce box yellow cake mix 3 large eggs 1/4 cup vegetable oil 1 cup melted vanilla ice cream Instructions: Preheat the oven to 350 degrees F. Thoroughly grease a bundt pan with butter and set aside.
Add the cake mix to a large bowl and beat in the eggs, oil and 1/4 cup water with an electric hand mixer until smooth. Stir in the melted ice cream with a wooden spoon. Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean, 40 to 45 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 56070,"Spiced Mocha Chocolate Cookies 1/4 cup 1/2 cup Fisher? Chef's Naturals? Chopped Pecans 1/2 cup Pillsbury BEST 1/4 cup Hershey's? baking cocoa 2 tablespoons instant coffee granules 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon ground red pepper (cayenne) 24 chocolate-covered espresso beans 1/2 cup powdered sugar 1 to 2 tablespoons milk 1 tablespoon Hershey's? baking cocoa Instructions: Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended. Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie. Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes. In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set. 1 roll (16.5 oz) . ","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 56071,"Steamed Pork Belly Buns with Hoisin Balsamic 1 pound pork belly, skin on 1/4 cup canola oil 1/4 cup tamarind paste 1/4 cup honey 3 Granny Smith apples, halved 3/4 cup apple juice 1/4 cup molasses 2 tablespoons sweet Asian black bean paste 2 tablespoons tamari 4 teaspoons toasted sesame oil 4 teaspoons aged balsamic vinegar 1/2 teaspoon Chinese chili paste, such as Sriracha 1/4 teaspoon freshly cracked pepper 3/4 cup water 1 1/2 teaspoons dry yeast 1/4 cup canola oil, for greasing 2 tablespoons raw sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 3/4 cups all-purpose flour, plus more for dusting the surface 1 cucumber, finely sliced 1 green onion, finely chopped Instructions: To make the pork belly: Preheat the oven to 325 degrees F.
Score the pork skin lengthwise, every half inch. Brush with the canola oil, tamarind and honey. Place the apples cut-side down in a roasting pan and place the pork on top. Add the apple juice to the bottom of the pan and braise until the meat is fork-tender, about 3 hours.
To make the hoisin balsamic sauce: To a bowl, add the molasses, black bean paste, tamari, sesame oil, balsamic, chili paste and pepper and mix well. Set aside.
To make the dough: Into a large bowl, add the water and yeast and set aside for 1 minute. Whisk in 2 tablespoons of the canola oil. To a food processor add the sugar, baking powder and salt with the flour and pulse 2 to 3 times to combine. Pour the yeast mixture into the processor in a steady stream and continue mixing for about 20 seconds. If the dough doesn't come together, add warm water a tablespoon at a time and continue to mix for 50 to 60 seconds. Coat a ceramic bowl with 1 tablespoon of the canola oil. Place the dough in the bowl and cover with plastic wrap and a tea towel. Let rise until nearly doubled, about 1 hour.
Lightly dust a work surface with flour and roll the dough into a log. Cut the dough into 16 even parts. Roll each part into a ball, and then use your fingertips to flatten each ball into a 3-inch disc. Brush some canola oil on one half of each disc and fold over into a semicircle. Place the buns on parchment paper and place in a bamboo steamer over boiling water. Steam until the buns are puffed, 6 to 8 minutes.
To finish the buns: Remove the skin from the pork and roughly chop. Slice the pork belly against the grain. Brush the steamed buns with the apple juice-braising liquid. Add some pork belly, and dress with cucumbers, green onions and hoisin balsamic sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56072,"Lemon Ricotta Fritters with Fresh Berry Jam 4 to 6 cups vegetable oil 3/4 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon grated lemon zest 1/4 teaspoon salt 1 cup whole milk ricotta 2 large eggs, lightly beaten 3 tablespoons granulated sugar 1 1/2 teaspoons pure vanilla extract Confectioners' sugar, for dusting Lemon zest, for garnish Quick Berry Jam, for accompaniment, recipe follows 1 pound fresh strawberries, tops cut off and halved 1/2 pint blackberries 1/2 pint raspberries 1/2 to 3/4 cup sugar, depending on sweetness 1 tablespoon fresh lemon juice Instructions: Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F. Whisk together the flour, baking powder, zest, and salt in a bowl. Whisk together the ricotta cheese, eggs, granulated sugar, and vanilla in another bowl, then whisk into the flour mixture. Working in batches, gently drop in tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Dust generously with confectioners' sugar, garnish with lemon zest and serve with Quick Berry Jam. Combine the berries and 1/2 cup of the sugar in a bowl and coarsely mash with a potato masher. Let the berries sit at room temperature for 15 minutes to allow the berries to release some of their juice. Taste for desired sweetness and add remaining sugar if necessary. Transfer berries to a medium saucepan, add lemon juice and cook until thickened, about 5 minutes. Transfer to a bowl, cover and refrigerate until chilled or serve immediately: transfer to a bowl and set the bowl over an ice bath, stirring until jam is cooled.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56073,"Straw and Hay Pasta 1 tablespoon olive oil 1 tablespoon butter 1/2 cup finely minced onion 4 ounces prosciutto, julienne 1 cup heavy cream Salt Freshly ground black pepper 1 cup fresh peas 6 ounces fresh egg fettuccine 6 ounces fresh spinach fettuccine 1/2 cup grated Parmesan Instructions: In a large stockpot, bring salted water to a rapid boil. In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat. Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 56074,"Cream Scones with Currants 1 3/4 cups unbleached all-purpose flour 2 1/2 teaspoons baking powder 3 tablespoons sugar 1/4 teaspoon fine salt 6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated 2 teaspoons finely grated orange zest 1/4 cup dried currants 1 large egg 4 to 5 tablespoons heavy cream or half-and-half Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants.
In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 56075,"Fennel Slaw 1/2 small red cabbage, about 2 cups shredded 2 large fennel bulbs, about 4 cups shredded 1/2 cup vegetable oil 2 tablespoons sugar 1/4 cup white vinegar 2 teaspoons stone-ground mustard 1 teaspoon celery seeds 1 1/2 tablespoons grated horseradish, preferably fresh 1 teaspoon salt 1/2 teaspoon pepper Instructions: Cut cabbage in quarters, lengthwise. Remove and discard core and slice as finely as possible across width. Place in large bowl. Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice as finely as possible across width, discarding hard cores. Place in bowl with cabbage. Combine remaining ingredients in another bowl. Add, half a cup at a time, to cabbage and fennel just until well moistened. You don't want a pool of dressing at bottom of bowl. Toss well and store in refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 56076,"Fresh Blueberry Blintz Filling, Cheese Filling, Herbed Filling, Southwest Filling, and How to Make a Blintz 1 cup washed blueberries 2 tablespoons sugar 2 teaspoons cornstarch Pinch spice like nutmeg or allspice Shaped blintzes of choice Butter for frying, optional 12 ounces farmer's cheese 1 egg yolk 1 tablespoon melted butter 2 tablespoons sugar 4 tablespoons plumped up raisins, optional 8 ounces farmer's cheese 4 ounces cream cheese 1 cup chopped herbs such as chives, parsley, mint, basil 1 egg yolk Salt and pepper 2 tablespoons vegetable oil 1/2 cup chopped onions 1 teaspoon ground chili or cumin 12 ounces cooked ground meat or chicken Minced fresh seeded jalapeno peppers Salt 1 tablespoon sour cream Instructions: In a mixing bowl combine stuffings.
Spoon a tablespoon of filling in the center of each pancake. Fold both sides in towards the middle and roll up into a rectangular shape. Melt enough butter in a skillet so blintzes float slightly over the butter. Fry the blintzes slowly on one side until golden brown, then turn and fry on the second side. If the blintzes are frozen, don't thaw them. Fry them frozen, but keep the heat very low, cover the pan for the first 7 to 8 minutes, then turn them over and fry uncovered on the second side. To bake, set them on a baking sheet and bake in a 425 degree oven until golden brown.
Finishing Touches: Serve cheese or fruit-filled blintzes with sour cream or jam. Serve savory ones according to what goes with them, like some sour cream and chopped cilantro for the meat-filled blintz. Serve with a light fresh tomato vinaigrette for the cheese and herbed blintzes or serve these alongside a steamed green vegetable. In a mixing bowl combine any of the stuffings. Fill and fry.
Cook onions in vegetable oil. When tender, add chili or cumin, cooked meat and jalapeno peppers to taste; season with salt and add sour cream.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56077,"Peach Melba Saute and Ice Cream 1 cup gingersnaps 3 tablespoons butter, cut into pieces 4 peaches, sliced Pinch salt 1 teaspoon lemon juice 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon Pinch nutmeg, to taste 1/2 pint raspberries 1 pint vanilla ice cream Instructions: Lightly crush gingersnap cookies and add to food processor. Crumb the cookies with pulse setting of the processor. Heat the butter to melt in a medium skillet over medium heat. Add the peaches to the skillet and season with salt, add lime juice and saute to soften the slices 6 to 7 minutes. Sprinkle in brown sugar and toss to coat. Season peaches with cinnamon and nutmeg. Spoon peaches into dessert cups and top with small scoops of ice cream, top with ginger crumbles. ","[Chardonnay, Moscato, Riesling, Gewurtztraminer]" 56078,"Pumpkin-Chocolate Cream Pie 3 eggs 1/4 cup light brown sugar, packed 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/2 teaspoon vanilla extract 2 cups heavy cream, divided 1 (15-ounce) can pumpkin puree 2 (9-ounce) packages chocolate wafer cookies 16 ounces mascarpone cheese 1 tablespoon sugar 1/2 cup toasted pumpkin seeds, no shells, roughly chopped Instructions: In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well. Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly. Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated. Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute. Remove from the heat and set aside to cool for 5 minutes. Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan. Overlap the cookies a bit. Whisk the mascarpone into the cooled pumpkin cream. Pour about 1 cup of pumpkin cream over the cookie layer in the pan. Spread the cream evenly with a spatula. Add another layer of cookies over the cream and more cream over the cookies. Repeat until all of the cookies and cream are used. You should end up with a layer of cookies on top. Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks. Spread the cream over the pie. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 56079,"Chilean Sea Bass with Spicy Fruit Salsa and Potato Galette 1 teaspoon chopped jalapeno pepper or other hot pepper 1 small red onion, finely chopped 1 papaya, peeled, seeded and chopped 1 ripe mango, peeled, pitted and diced 1/2 cup fresh pineapple, peeled and chopped 1/2 lemon, juiced 1/2 lime, juiced 1 tablespoon honey 1/2 teaspoon chili powder 1 tablespoon chopped cilantro 1/4 cup olive or vegetable oil Pinch salt and pepper 1/4 cup olive oil 1 tablespoon chili powder 1 tablespoon ground cumin 1/2 tablespoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon anise seed 1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute 4 Chilean sea bass fillets (or whitefish of your choice) Salt and pepper 1/4 cup flour, for coating Vegetable or canola oil, for saute 2 yellow long potatoes -- peeled -- cut into thin slices
Clarified butter, for frying Bunch of chives Instructions: Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine, and refrigerate.; Combine the above ingredients together to form a spicy paste. Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice mixture on the skin of the fish. Add 2 tablespoons of the oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa. In a hot, 6-inch iron pan heat 2 teaspoons clarified butter till almost smoking. Layer potato slices in oil to cover pan and cook, weighted, until golden brown. Turn galette over and brown, weighted.
To assemble dish: Plate the galette, top with a layer of mesclun greens and then the sea bass. Sprinkle cut chives over top. Serve with spicy fruit salsa. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 56080,"Grilled Snapper in Banana Leaf: Pepes Ikan Kakap 2 pounds snapper filets Salt and pepper 1 Bali lemon, or two regular limes Betutu spice, recipe follows Banana leaves, or tin foil 3 salam leaves, or substitute bay leaves 2 sliced green tomatoes 2 kaffir lime leaves 1/4 sweet basil leaves 1/2 cup peeled shallots 1/4 cup peeled garlic 2 tablespoons fresh turmeric 2 tablespoons fresh peeled ginger 2 tablespoons galangal 3 pieces lemongrass 2 tablespoons fresh hot chili peppers seeded and cleaned 2 tablespoons palm sugar chopped 4 tablespoons shrimp paste 1/4 cup coconut oil, for frying Instructions: Tamarind water, to soften, or substitute with the juice of 2 lemons In a bowl season the fish with salt, pepper, lime juice, and betutu paste. On a sheet tray, lay down the banana leaf. Place a salam leaf on the banana leaf. Place the fish on the middle of the banana leaf over the salam leaf. Place sliced green tomatoes, lime leaf, sweet basil, and tamarind water on the fish. Season with salt and pepper. Wrap the fish folding both ends together and secure with a bamboo skewer. Grill until cooked, approximately 4 to 5 minutes per side depending on the thickness of the fillets. Grind shallots, garlic, tumeric, ginger, galangal, lemongrass, chili peppers, palm sugar, and shrimp paste in a food processor. Saute paste with coconut oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 56081,"Seared Hawaiian Ahi with Wild Rice and Basmati Rice in a Shiitake Teriyaki Beurre Blanc 2 pounds sushi grade Ahi tuna, cut into 6 (5-ounce) portions Salt and freshly ground black pepper 4 tablespoons olive oil 1/2 cup shiitake mushrooms, stemmed and sliced 1/2 cup white mushrooms, sliced 1/2 cup sherry 1/2 cup scallions, chopped 1 cup teriyaki glaze, recipe follows 1 cup buerre blanc, recipe follows 1/2 cup carrots chopped 1/2 cup celery chopped 1/2 cup red onions, chopped 12 ounces cooked wild rice 18 ounces cooked basmati rice 1/2 cup Japanese vinaigrette, recipe follows 3 teaspoons scallion julienne, for garnish 6 tablespoons soy sauce 2 tablespoons brown sugar 2 teaspoons white sugar 2 cloves garlic, minced 1 teaspoon fresh ginger, minced 6 tablespoons Japanese vinegar 3 tablespoons sake or sherry 1 teaspoon arrowroot 1 tablespoon water 1 cup white wine 1 tablespoon shallots, chopped 2 tablespoons rice vinegar 1 cup cold unsalted butter, cut into small pieces Salt, to taste 1/2 cup white vinegar 1/3 cup mirin 1/4 cup seasoned rice wine vinegar 1/2 teaspoon soy sauce 1 teaspoon sesame oil 1/4 cup sugar Instructions: Season the Ahi with salt and pepper. Heat 2 tablespoons of olive oil in a saute pan over medium-high heat. Sear the Ahi quickly until medium rare, or to your liking, about one minute on each side. Set the Ahi aside and cook mushrooms in the same pan. Deglaze with sherry and reduce to medium heat. Add the scallions, teriyaki glaze, and buerre blanc to the pan and heat until combined and slightly thickened, about 3 minutes. In another saute pan, heat the remaining olive oil and add the diced vegetables. Cook for 1 minute. Add the wild and basmati rice and season with salt and pepper to taste. When the vegetables are cooked and the rice is warm, pour the Japanese vinaigrette over the rice mixture. Place 5 ounces of the rice mixture in the center of each plate. Pour two to three ounces of the Teriyaki buerre blanc mixture on 1/2 of the plate. Slice a 5-ounce portion of the Ahi into strips and fan over the rice and sauce. Garnish with scallions. Combine the soy sauce, brown and white sugars, garlic, ginger, Japanese vinegar, and sake, and in a heavy-bottomed saucepot. Bring to a boil (the sauce will flame as the alcohol burns off). Dissolve the arrowroot in the water. Reduce the sauce to a hard simmer and add the arrowroot mixture. Simmer hard for 5 minutes more. Beurre Blanc: Combine the wine, shallots, and vinegar in a small saucepan. Bring to a boil over medium-high heat. Continue boiling until 1 tablespoon of liquid remains. Lower the heat and whisk in the butter, piece by piece. When the butter is completely incorporated, remove from heat and salt to taste. Japanese Vinaigrette: Combine first 5 ingredients in a stainless steel mixing bowl until blended. Using a wire whisk, pour in sugar and emulsify. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Sparkling wine]

" 56082,"Chocolate Leaves 16 ounces bittersweet chocolate, tempered Instructions: Place the metal leaf template onto parchment paper. Using a small offset spatula, spread bittersweet chocolate over the template. Remove the stencil and allow to harden. If you don't have a stencil, use a paintbrush to spread bittersweet chocolate over a real leaf on the shiny side, keeping the thickness to about 1/8-inch. Allow the chocolate to set completely then gently peel back the leaf from the chocolate. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 56083,"BBQ Grill Cubed Sirloin Steak with Jalapeno BBQ Sauce 1 pound (4 pieces) \cubed\ sirloin steak 2 cups your favorite hickory smoked BBQ sauce 1/4 cup scallions, chopped 2 tablespoons chopped fresh garlic 1 tablespoon chopped fresh rosemary leaves 1 whole jalapeno pepper, sliced thin 1/4 cup canola oil, plus 2 tablespoons, plus more oil for grill 1 large Vidalia onion, sliced 1/4-inch thick 4 kaiser rolls, split in half 2 tablespoons butter, melted 8 slices Cheddar Coleslaw and dill pickles, as an accompaniment Instructions: Pierce the steaks with a fork to make numerous holes. In a medium bowl, mix BBQ sauce, scallions, garlic, rosemary, and jalapeno pepper. Remove 1/2 cup of mixture and reserve for rolls. Add 1/4 cup oil and the steaks to the bowl and let marinate for 30 minutes, or up to 2 hours. Preheat grill to medium and oil grates. Place steaks on the oiled grill and grill 3 to 4 minutes on each side. Remove steaks to a plate and set aside. Rub grill with 2 tablespoons oil. Grill onions until desired char marks are made. Brush the cut sides of the rolls with melted butter and toast (or grill); set aside. Top each steak with 2 slices of cheese and some grilled onions. Place the steaks back on the grill, and cover until cheese is melted. Spread toasted buns with the 1/2 cup of reserved sauce, if desired, and place the steaks on the bottom half of the rolls. Cover with the top halves and serve with coleslaw and pickles. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 56084,"Stuffed Cherry Peppers 8 (1/2-inch) cubes pepperoncino, crushed red pepper Italian table cheese, available in specialty cheese case, Asiago or pepato may be substituted 4 slices cappicola (hot Italian ham) cut in half 8 hot cherry peppers, tops cut off and seeds removed 2 slices Prosciutto di Parma 3 ounces herb and garlic spreadable cheese or goat cheese 1 rib celery, cut into 1/2-inch pieces 8 sweet peppers, tops removed and seeded Instructions: For hot peppers: Wrap cheese cubes in half of one slice of hot ham. Stuff ham wrapped cheese cubes inside the cherry peppers and reset caps with a toothpick. For sweet cherry peppers: Spread each slice of prosciutto with a thin layer of herb and garlic cheese. Cut each slice of ham in four pieces, then wrap a piece of celery inside each strip of ham. Stuff the meat and cheese wrapped celery into each cherry pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 56085,"Carla's Torta Di Ricotta 2 cups plus 2 tablespoons ricotta cheese 3 tablespoons sugar 1 cup heavy cream 3 tablespoons bittersweet chocolate, finely chopped 1 (8-inch) pie crust, blind baked until cooked through and golden brown. 3 pears, peeled, halved and cored 3 cups water 3 tablespoons apricot jam Instructions: Refrigerate the ricotta cheese in a strainer overnight so that the excess moisture is removed. In a mixing bowl, blend the ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip the cream with 1/2 tablespoon of sugar. Gently fold in the whipped cream into the ricotta mixture along with the bittersweet chocolate. Spread the filling into the piecrust and refrigerate.
In a saucepan, heat the remaining 1 1/2 tablespoons sugar and 2 cups of water. Once the sugar has dissolved, add the pears and gently simmer until soft when pierced with a knife. Remove the pears from the pan and let cool. Cut the pears into slices and fan the slices on top of the pie filling, until the surface of the pie is covered. Fill in the gaps with extra pieces of pear, if necessary.
In another saucepan, heat the remaining 1 cup water and apricot jam. Stir and cook until the jelly is liquefied, so that it can be used as a glaze. Spread the apricot glaze over the pears and let the pie rest in the refrigerator for 4 hours before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 56086,"Pumpkin Pie Cupcakes Cooking spray 1 3/4 cups cake flour 2 teaspoons pumpkin pie spice 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt One 15-ounce can pure pumpkin puree 1 cup granulated sugar 1 1/2 sticks (12 tablespoons) unsalted butter, melted 2 large eggs 1/4 cup milk 2 teaspoons pure vanilla extract Half a rolled pie crust (store-bought or homemade) 2 tablespoons milk, for brushing Granulated sugar, for sprinkling 4 ounces cream cheese, at room temperature 3/4 cup confectioners' sugar 2 cups heavy cream Instructions: For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray. Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's OK if there are some lumps). Bake until the tops spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made up to 2 days before and refrigerated in an airtight container.) For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and arrange them on a parchment-lined baking sheet. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely. For the filling/topping: Beat the cream cheese and confectioners' sugar together in a medium bowl until smooth. Add 1 cup of the cream, and beat until soft peaks form. Add the remaining 1 cup cream, and beat until stiff peaks form. Transfer the mixture to the prepared pastry bag. To fill and top the cupcakes: Use a teaspoon or a melon baller to take a small scoop out of the top center of each cupcake (save these cupcake pieces). Squeeze some of the filling/topping into each hole, and top with one of the cupcake pieces. Pipe a swirl of the filling/topping on top of each cupcake. (The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.) Gently push a pie crust cutout into the frosting of each cupcake, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56087,"Eggplant Spinach Curry 1 large eggplant, diced, with skin 2 teaspoons coarse salt for sprinkling 2 tablespoons black mustard seeds 6 tablespoons clarified butter 1 large onion, diced 1/2 teaspoon salt 2 tablespoons pureed garlic 2 tablespoons freshly grated ginger 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground cardamom 1/2 teaspoon garam masala 1/4 teaspoon turmeric 1/4 teaspoon ground cloves 1/4 teaspoon cayenne 2 tomatoes, peeled, seeded, and diced 1 cup water 1 tablespoon palm or brown sugar 2 bunches spinach, stems removed, washed, and cut in 2inch pieces Instructions: Place eggplant in a colander, sprinkle with coarse salt, and let stand for 30 minutes to sweat. Pat dry with paper towels. Place mustard seeds in a small, dry saute pan and cook over moderate heat until they turn gray and start popping. Remove from heat and reserve. Heat 1/4 cup clarified butter in a large skillet over moderate heat. Saute eggplant, stirring occasionally, until soft and golden. Remove from heat and reserve in a bowl with mustard seeds. Heat remaining butter in a medium saucepan over medium high heat. Add onions and salt. Saute until onions are golden and soft. Add garlic and ginger, cook just until aromas are released, then stir in all spices. Cook an additional minute, stirring constantly to blend spices and prevent scorching. Add tomatoes, water, and sugar. Turn heat to high and bring to a boil. Add spinach, bring back to a boil, and stir in eggplant mixture. When eggplant is heated through, about 2 minutes, remove from heat and serve. ","[Syrah, Zinfandel, Tempranillo, Grenache Blanc]" 56088,"Cast-Iron Blueberry Cobbler 1/2 cup unsalted butter 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon minced dried lavender 1/2 teaspoon salt 1 cup whole milk 1 cup granulated sugar plus 1 tablespoon Juice and zest of 1 lemon 1 scraped vanilla bean 2 cups blueberries Vanilla bean ice cream or lightly sweetened whipped cream, for serving, optional Instructions: Preheat the oven to 350 degrees F. Place the butter in an 10-inch cast-iron skillet and transfer to the preheated oven to melt.
Meanwhile, mix together the flour, baking powder, lavender and salt in a bowl. Stir in the milk, 1 cup sugar, the lemon juice, zest and vanilla to combine. Mix together the remaining tablespoon sugar and the blueberries in another bowl. Remove the hot skillet with the melted butter from the oven and pour in the batter. Top with the sugared blueberries. Bake until brown and the batter has risen up and around the fruit, about 30 minutes.
Transfer to a rack to cool slightly. Serve with vanilla bean ice cream or lightly sweetened whipped cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 56089,"Tangy Mustard BBQ Sauce (South Carolina Style) 1 cup yellow mustard 1/3 cup apple cider vinegar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: Whisk together the mustard, vinegar, honey, Worcestershire, onion powder, garlic powder, salt and pepper in a medium bowl. ","[Chardonnay, Riesling, Pinot Grigio, Gamay]" 56090,"Creamy Polenta with Balsamic Mushrooms and Onions 4 cups (1 liter) low-sodium vegetable or mushroom broth 2 garlic cloves, finely grated 1 cup (150 grams) yellow cornmeal 2 tablespoons (28 grams) butter 1/2 cup (50 grams) grated Pecorino cheese 2 tablespoons finely chopped parsley Kosher salt Freshly ground black pepper 4 cups (about 450 grams) mixed mushrooms, roughly torn, sliced or halved Kosher salt 2 tablespoons (28 grams) butter 1 red onion, cut into thin wedges 1 sprig rosemary Freshly ground black pepper 2 garlic cloves, thinly sliced 1/4 cup (60 milliliters) balsamic vinegar 2 teaspoons flour 1 1/2 cups (375 milliliters) low-sodium vegetable or mushroom broth 1/2 lemon, zested and juiced 2 tablespoons finely chopped fine herbs, such as parsley, tarragon, basil or chives, plus more for serving Shaved Pecorino, for serving Instructions: For the polenta: Bring the vegetable broth to a boil in a medium pot with a tight-fitting lid over high heat. Stir in the garlic, then slowly whisk in the cornmeal. When slightly thickened, cover the pot with the lid, reduce the heat to low and allow it to simmer until thickened and creamy, 25 to 30 minutes, stirring every 5 minutes. Remove the polenta from the heat and whisk in the butter, Pecorino and parsley. Season with salt and pepper. Meanwhile, for the mushrooms and onions: Place a large skillet over medium heat, add the mushrooms and season with salt. Dry saut the mushrooms for 3 to 4 minutes, or until they release some of their moisture, stirring frequently. Add the butter, onion and rosemary and season with salt and pepper. Cook until the mushrooms are well browned and the onions are soft and lightly golden, 5 to 6 minutes. Add the garlic and balsamic vinegar and cook until the vinegar has almost bubbled away. Sprinkle in the flour and stir to coat. While stirring, slowly pour in the broth. Bring the mixture to a simmer and cook until slightly thickened and saucy. Finish the mushrooms and onions with the lemon zest, lemon juice and herbs. Season to taste with salt and pepper. Serve the polenta in bowls topped with the balsamic mushrooms and onions. Top with grated Pecorino and a scattering of herbs. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 56091,"Roasted Haricots Verts 2 pounds haricots verts Good olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling]" 56092,"Rany's Tomato-Meyer Lemon Chutney 2 Tbsp safflower oil 2 oz garlic, finely minced 1-1/4 lb fresh, ripe roma tomatoes, or 2 c. crushed tomatoes 1 tsp kosher salt 3 fresh cayenne peppers, minced, or 1/2 tsp chili pepper flake 1 bay leaf 1 c. freshly squeezed lemon juice 1/2 c. sugar 1 small meyer lemon, chopped finely, skin on but seeds and pith removed Instructions: Heat the oil in a large skillet over medium heat. Gently saute the garlic until fragrant; do not brown. Add the salt, peppers, bay leaf and tomatoes and give a good stir. Turn up the heat and simmer for 12-15 minutes, until the skins start to separate from the tomatoes. Add the lemon juice and the sugar, and reduce the heat. Keep the mixture at a low, murmuring simmer, stirring occasionally, for about 40 minutes. When the liquid is reduced and thickened, add the lemons and remove from heat. Remove bay leaf. If canning, ladle into hot jars and process by normal water bath methods. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56093,"Frozen Peaches 4 ounces granulated sugar 1 teaspoon ground children's Vitamin C 1/2 teaspoon smoked paprika 1 pound peeled and pitted fresh peaches, cut into 1/2-inch thick slices Instructions: Place the sugar, Vitamin C and paprika into a 1-gallon zip-top bag, seal and shake to combine. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Return to the freezer. ","[Riesling, Moscato, Vinho Verde]" 56094,"Smoked Cheddar and Apple Quesadilla Eight 7 1/2-inch whole-wheat tortillas 2 cups grated smoked Cheddar 2 cups baby spinach 8 slices bacon, cooked and crumbled 2 Granny Smith apples, cored and thinly sliced
Nonstick cooking spray, for cooking Sour cream, for serving Instructions: Sprinkle 1 tortilla with some cheese, a small handful of baby spinach, bacon and sliced apples. Press another tortilla on top to make a quesadilla. Heat a nonstick skillet over medium-high heat and spray with nonstick spray. Cook the quesadilla on each side for 2 to 3 minutes until golden. Repeat with the remaining tortillas and fillings. Slice into wedges and serve with sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56095,"Mississippi Mug Pie Nonstick cooking spray, as needed 1 packet 25-calorie hot cocoa mix 3 level tablespoons devil's food cake mix (not packed) 1 tablespoon fat-free liquid egg substitute 1 sugar-free 60-calorie chocolate pudding snack, divided 1 teaspoon mini semi-sweet chocolate chips Fat-free whipped topping, for serving, optional Fresh mint leaves, for serving, optional Instructions: Spray a large microwave-safe mug with nonstick spray. Add cocoa mix, cake mix, egg substitute, and 2 tablespoons water. Mix well. Add chocolate chips and about a third of the pudding to the mug, and stir gently to combine. Microwave for 1 minute. Fluff with a fork, and then gently mix in the remaining pudding. Microwave for 1 more minute. Let cool slightly. Top with whipped topping and garnish with mint, if using. Dig in! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 56096,"Black Pepper Crusted Prime Rib 1 (3 1/2-pound) beef rib roast, de-boned* and tied 1 jar peeled whole garlic cloves 1 packet Italian dressing mix About 1 cup cracked black peppercorns Instructions: Preheat oven to 375 degrees F. Rinse the roast and pat dry. Bring roast to room temperature. Stud prime rib with garlic cloves by cutting slits into the meat and placing cloves inside. Rub Italian dressing mix all over roast. Pour black peppercorns into a shallow dish and dredge the roast in the pepper so that it's completely covered. Transfer to a roasting pan lined in aluminum foil. Place roast in the oven and cook for 1 hour. Turn oven off and let meat sit in oven until meat reaches the desired degree of doneness, about 130 to 135 degrees F for medium rare. Let rest for 10 minutes before carving. *Cook's Note: Have butcher remove ribs from roast and tie it. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 56097,"Coconut Basil Chicken Burgers with Thai Peanut Pesto 1 tablespoon fresh lime juice 1 teaspoon sugar 1 Asian pear, peeled and cut into thin matchsticks 1 medium carrot, peeled and cut into thin matchsticks 1/2 cup roasted and salted peanuts 1/2 cup fresh basil leaves 1/4 cup fresh cilantro leaves 2 tablespoons unsweetened shredded coconut 2 tablespoons roasted peanut oil 1/4 teaspoon sea salt 1/3 cup quartered cherry tomatoes 1 (14-ounce) can unsweetened coconut milk 1 lime, zest grated 1 tablespoon fresh lime juice 1 teaspoon Thai red curry paste 2 pounds coarsely ground chicken thighs 1/2 cup chopped fresh basil leaves 1/2 cup panko (Japanese bread crumbs) 2 teaspoons sea salt Vegetable oil, for brushing on the grill rack 6 seeded hamburger buns, split Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the slaw: Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time. For the pesto: Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside. For the patties: Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet. Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool. Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty. When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly. To assemble the burgers: Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56098,"Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange two 2 - 2 1/2 pound guinea fowl 8 blood oranges 1 whole stalk of celery 1 small handful fresh thyme sea salt and freshly ground black pepper 1 tablespoon olive oil 6 cloves of garlic, whole and unpeeled 6 tablespoons butter 10 sage leaves 1 1/2 cups fruity dry white wine Gravy Instructions: Preheat the oven to 425 degrees F.
Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly.
Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up.
Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown. Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed.
When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy. Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff--when this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and season to taste. Serve the guinea fowl with roast potatoes and any simply cooked green vegetable--spinach, kale, bok choy or broccoli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 56099,"Cobia Poached in Olive Oil with Jicama, Avocado and Lemon Basil Granita 3 cardamom pods, cracked 2 large shallots, peeled and thinly sliced 1 serrano cl, thinly sliced 1 tablespoon kosher salt 1/4 cup sugar 8 ounces lemon basil leaves Zest of 3 lemons 1/2 cup cucumber juice (from peeled cucumber), made with a juicer 1/4 cup Champagne vinegar 1 cup white wine vinegar 1/2 cup sugar
1 tablespoon kosher salt
4 cups extra-virgin olive oil 2 cups sliced shallots
1/4 cup minced garlic
1 tablespoon kosher salt
1/4 teaspoon sugar
2 tablespoons chopped thyme
1/2 tablespoon tarragon leaves
1 ripe avocado, pit and skin removed Juice of 2 limes 1 tablespoon kosher salt 1 pound cobia loin, bloodline and bones removed 1 tablespoon kosher salt 3 blood oranges, peeled and sliced into 24 segments (\supremes) 1 avocado, pit and skin removed, thinly sliced 2 cups julienned jicama cl oil, for dressing Kosher salt and freshly ground black pepper Fresh lemon basil leaves, for garnish Jalapeno pepper, thinly sliced, for garnish Instructions: For the lemon basil granita: Place the cardamom, shallots, cl, salt, sugar and 2 cups water in a pot and bring to a simmer over medium-high heat. Cook for 1 minute and remove from the heat. Add the basil, lemon zest, cucumber juice and vinegar and stir. Cover and let steep for 20 minutes. Strain the mixture and place it in the refrigerator to chill. Pour into a shallow glass pan and freeze for 4 hours, stirring occasionally, until the liquid becomes slushy. Continue to freeze, scraping the top of the granita every 30 minutes to produce fine crystals of shaved ice. Freeze until the granita is completely made up of ice crystals. For the white pickling marinade: Combine the vinegar, sugar, salt and 1/2 cup water in a saucepan and bring to a simmer, stirring occasionally, until the sugar and salt are dissolved. Immediately remove from the heat and set aside. For the pickling marinade: Heat 1/4 cup of the olive oil in a saucepan over medium heat. Sweat the shallots, garlic, salt and sugar until soft, 2 to 3 minutes. Add 1 cup of the white pickling liquid (reserve the remainder for another use) and cook until almost completely reduced and very little liquid remains. Cover with the remaining 3 3/4 cups of olive oil and add the thyme and tarragon. Immediately remove from the heat and set aside. For the avocado coulis: Place the avocado, lime juice, salt and 1/4 cup water in a blender or food processor and puree until smooth. Keep chilled until ready to serve.
For the cobia: Set aside 1 cup of the pickling marinade for the salad and bring the remaining 3 cups to a quick simmer in medium saucepan over medium-high heat. Season the cobia with the salt and slip it into the marinade for 30 seconds, then remove the pan from heat. Transfer the cobia to a baking dish, pour the marinade over the top and chill in the refrigerator so that the cobia is rare to medium-rare in the center, about 10 minutes. The fish will cure slightly. If you prefer the fish to be more cooked, leave it in the hot marinade for up to 1 minute.
For the salad: Remove the cobia from the marinade, pat it dry with paper towels and slice it into thin pieces. Mix the cobia with the oranges, avocado, jicama and cl oil to taste, using some of the reserved cup of pickling marinade to dress the salad. Season to taste. To plate, spread a layer of the avocado coulis on the bottom of 4 wide bowls and top with equal portions of the salad. Scrape the granita into 4 portions, each about the size of a golf ball, and top the salads with the the granita. Garnish with the lemon basil and jalapeno. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56100,"Corn and Tomato Pasta Salad Kosher salt 1 pound farfalle pasta 2/3 cup mustard vinaigrette (see directions) 1 small shallot, finely chopped 1/2 teaspoon finely grated lemon zest 2 ears of corn, husked 2 cups assorted cherry tomatoes, halved or quartered if large 1/2 small bulb fennel, cored and thinly sliced, plus 1/3 cup chopped fronds 1/2 cup fresh basil, roughly chopped Freshly ground pepper 2 ounces goat cheese, crumbled Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. Meanwhile, whisk the vinaigrette, shallot and lemon zest in a large bowl; set aside. Preheat the broiler. Place the corn on a baking sheet and broil, turning occasionally, until lightly charred on all sides, about 5 minutes. Let cool slightly, then cut off the kernels. Add the pasta, corn, tomatoes, fennel and fronds, and basil to the vinaigrette; toss to coat and season with salt and pepper. Gently fold in half of the goat cheese, then top with the rest. Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56101,"Melange Gumbo 2 cups plus 2 tablespoons vegetable oil 2 cups all-purpose flour 1 large onion, chopped 2 large green bell peppers, chopped 1 3 1/2-pound chicken 2 teaspoons red pepper flakes Kosher salt and freshly ground pepper 1 1/4 pounds fresh chicken sausage 1 pound andouille sausage, thinly sliced 3/4 pound skinless, boneless chicken breasts, cut into pieces 1 1/4 pounds smoked turkey thigh, skin and bones removed, cut into pieces 1 bunch scallions, chopped 1/4 cup Cajun seasoning Cooked white rice, for serving (optional) Instructions: Make the roux: Heat 2 cups vegetable oil in a large Dutch oven over medium-high heat until hot, about 5 minutes. Reduce the heat to medium, then whisk in the flour in 2 additions until the mixture is the consistency of cake batter. Continue cooking, whisking constantly, until the roux is dark brown, about 20 minutes. Remove from the heat, then stir in half each of the onion and bell peppers. Set aside until ready to use. Combine the whole chicken, 10 cups water, the red pepper flakes, 1 tablespoon salt and 1 teaspoon pepper in a large pot. Bring to a boil and cook 1 hour. Strain the broth, then return to the pot and set aside. Remove the chicken skin and bones, then cut the meat into bite-size pieces. Heat the remaining 2 tablespoons vegetable oil in a medium skillet over medium heat. Add the chicken sausage and cook, turning, until cooked through, 6 to 8 minutes. Let cool slightly, then slice. Add 16 cups water to the pot with the broth and bring to a boil. Add the roux; cook over medium-high heat, stirring, until it dissolves, about 5 minutes. Stir in the remaining onion and bell peppers. Return to a boil, then reduce the heat to medium, cover and cook, 1 hour. Add the andouille sausage and raw chicken breasts, reduce the heat to medium low and cook, covered, 30 more minutes. Add the smoked turkey, sliced chicken sausage, cooked chicken pieces and scallions and simmer, covered, 30 minutes. Skim the fat off the surface, then stir in the Cajun seasoning. Serve over rice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 56102,"Shrimp and Grits 12 ounces stone-ground grits 2 quarts shrimp stock
2 tablespoons canola oil
5 shallots, finely diced
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon Cajun seasoning
1 clove garlic, minced
Salt 2 tablespoons tomato paste
1/4 cup cognac
2 tomatoes, quartered
1 andouille sausage, sliced
1 pound medium shrimp, peeled, deveined and tails removed Instructions: Cook grits with the shrimp stock according to package instructions. Add canola oil and shallots to a large skillet over medium heat and cook until the shallots start to soften and become translucent, about 5 minutes. Add chili powder, paprika, Cajun seasoning, garlic and some salt and cook for 1 minute, stirring, then add the tomato paste and cook, stirring, 1 minute. Add the cognac and reduce by half, then add the tomatoes and cook until they start to break down, about 5 minutes. Puree mixture in a blender and set aside. Saute the sliced andouille in a medium skillet to achieve a dark sear on both sides, about 8 minutes total. Remove cooked andouille and sear shrimp in andouille fat, about 2 minutes per side. Combine grits with tomato mixture and stir to combine. Spoon andouille and shrimp on top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56103,"Chicken Curry in a Hurry with Basmati 1 1/2 teaspoons cumin seed 1 1/2 teaspoons coriander seed
1 1/2 teaspoons yellow mustard seed
1 teaspoon fennel seed
1 teaspoon fenugreek
1 teaspoon black peppercorns
1-inch piece cinnamon stick
A few curry leaves, fresh or dried, if available
4 to 5 cardamom pods
1 tablespoon turmeric
1 teaspoon ground red pepper flake or red chili powder 1 leek 1 small onion
1 to 2 red finger cl peppers, optional
4 cloves garlic
1 inch ginger root
1 apple, large Gala or Honeycrisp
4 tablespoons butter
A few curry leaves, if available
3 tablespoons flour
4 cups chicken stock
1 1/4 cups basmati rice
1 rotisserie chicken, 3 to 4 pounds
About 1/3 cup mango chutney, Patak's preferred brand
Salt 2 store-bought garlic naan bread
Cilantro leaves and 2 scallions, to serve
Instructions: Gather your ingredients. For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container. For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil. Heat a griddle pan or large cast-iron skillet over medium-high heat for bread. Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice cl peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch. Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes. Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve. While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces. Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary. Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters. Pull cilantro and chop scallions, whites and greens. Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56104,"Strawberry Pancakes With Mamma Callie's Syrup 1 cup packed light brown sugar Small pinch of salt 2 cups all-purpose flour 3 tablespoons granulated sugar 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 cups well-shaken buttermilk 2 large eggs 4 tablespoons unsalted butter, melted and cooled, plus more for greasing Vegetable oil, for greasing 1 cup sliced strawberries Instructions: Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving. Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine. Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not over mix or you'll end up with tough and chewy pancakes! Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish. Arrange the pancakes on individual plates and serve with the syrup. ","[Chardonnay, Riesling, Pinot Grigio, Ros]

" 56105,"Chicken Vesuvio Sandwich 3 tablespoons olive oil 4 boneless, skinless chicken breasts (8 ounces each), butterflied Kosher salt and freshly ground black pepper 2 cups all-purpose flour 1 to 2 tablespoons olive oil 1 teaspoon dried Italian seasoning 1 teaspoon crushed red pepper 4 cloves garlic, chopped 1 shallot, chopped 1/2 cup dry white wine 1/2 cup chicken stock 1/4 cup fresh lemon juice 1 1/2 tablespoons olive oil 1 pound fresh button mushrooms, sliced 1/4-inch thick Kosher salt and freshly ground black pepper 1 pound frozen green peas, thawed Four 6-inch French hinged rolls Mayo 8 slices provolone Roasted Potato Wedges, recipe follows Hot giardiniera 2 russet potatoes, scrubbed and cut into 8 long wedges 3 tablespoon olive oil
1 teaspoon garlic powder 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the chicken: Preheat the oven to 200 degrees F. Set a wire rack inside a baking sheet. Heat the oil over medium heat in a heavy-bottomed skillet. Sprinkle the chicken with salt and pepper. Dredge in the flour and shake off any excess. Fry the chicken in the oil until golden brown, 5 to 6 minutes a side. Set aside on the prepared baking sheet. Keep warm in the oven. Slice the chicken in half before assembling the sandwiches.
For the chicken jus: Add the oil into the same skillet from the chicken and saute the Italian seasoning, crushed red pepper, garlic and shallots until fragrant, about 1 minute. Season with salt and pepper. Deglaze with the white wine and bring to a simmer until the alcohol smell is diminished, about 2 minutes. Add the chicken stock and lemon juice and bring to a simmer again, about 10 minutes until the flavor intensifies. Keep warm for sandwich build. For the peas and mushrooms: Heat half the oil in a heavy-bottomed skillet and saute the mushrooms without overcrowding or creating layers. You may have to do this in batches. Give the mushrooms one stir and let caramelize. Once one side is golden brown, season with salt and pepper, stir once and let cook until all sides are soft but golden. Remove to a plate. To the same skillet, add the remaining oil and the peas. Season with salt and pepper. Cook until warm but still very bright. Mix with the mushrooms and set aside. For the sandwich build: On a nice fresh piece of split but hinged French roll, place a squirt of good mayo, 2 slices provolone, 2 Roasted Potato Wedges, 1 chicken breast, some mushroom and peas and top with hot giardiniera. Take the entire sandwich and either dunk in hot chicken jus or ladle on. Hold with one or two hands and bite hard. Ingredients and Directions Preheat the oven to 475 degrees F. Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 56106,"Mushroom-Taleggio Twice-Baked Potatoes 4 medium russet potatoes (10 to 12 ounces each) 1/4 cup extra-virgin olive oil 6 ounces cremini mushrooms, chopped 6 ounces shiitake mushrooms, stemmed and chopped Kosher salt 1 small onion, finely chopped 2 teaspoons chopped fresh sage 1/2 cup low-sodium chicken broth 4 tablespoons unsalted butter, cubed 4 ounces taleggio cheese, rind removed, cut into small chunks 1/4 cup chopped fresh parsley 1/2 cup mascarpone cheese Freshly ground pepper 1/4 cup grated parmesan cheese Instructions: Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until browned, about 5 minutes. Season with 1/4 teaspoon salt. Reduce the heat to medium; add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the sage and chicken broth. Reduce the heat to medium low and simmer until the vegetables are tender, about 3 minutes. Increase the heat to medium high and cook until most of the liquid evaporates, about 2 more minutes; set aside. One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, taleggio and parsley until just combined. Stir in the mascarpone, then the mushroom mixture. Brush the potato skins with the remaining 1 tablespoon olive oil and season the insides with salt and pepper. Set on a baking sheet. Mound the filling into the potato skins and sprinkle with the parmesan. Return to the oven on the top rack; bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 56107,"Banana Cake 4 pounds semisweet chocolate 4 cups sugar
4 cups boiling water
3 pounds (12 sticks) unsalted butter, cubed, at room temperature
30 eggs 3 pounds semisweet chocolate chips 1 1/2 quarts whipping cream
6 whole eggs
12 egg whites
12 egg yolks
8 ounces unsalted butter 8 ounces margarine
2 1/2 cups sugar 5 bananas, cut into small pieces
5 eggs
4 1/2 cups all-purpose flour
2 teaspoons baking soda
3/4 cup milk
2 teaspoons vanilla extract Instructions: For the dark chocolate truffle: Preheat the oven to 350 degrees F. Line a 9-inch cake pan with foil. Grind the chocolate in a food processor. Place the ground chocolate and the sugar in a large mixing bowl. Slowly add the boiling water and stir until all the chocolate is melted. Using a whisk, incorporate the butter into the chocolate mixture well blended. Whisk in the eggs, then strain through sieve. Pour the truffle mixture into the prepared pan. Bake until just set, 20 minutes. Chill for 4 hours. For the chocolate mousse: Melt the chocolate and cool slightly. Whip the cream. Put whole eggs and the egg yolks into a large bowl; whisk with an electric mixer to break up the yolks. When the chocolate has cooled, add the whisked eggs and blend with hand mixer. In a separate bowl, whip the egg whites. Add one-quarter of the whipped cream to the chocolate mixture and mix with spatula, scraping the bowl until just incorporated. Add the remaining whipped cream and begin folding it in, scraping the bowl often. Halfway through, add the whipped egg whites. Fold everything together until well incorporated. Chill for 4 hours. (Makes filling for three 9-in cakes.) For the banana cake: Preheat the oven to 350 degrees F. Cream the butter, margarine and sugar with an electric mixer until very light and fluffy. Mix in the bananas. Slowly add the eggs, mixing until incorporated. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Add the vanilla. Fill two 9-inch cake pans halfway up with batter. Bake until the cake is set but still shiny on top, 20 minutes. Let cool. To assemble the cake: Place the first layer of banana cake, top-side up, on a cake board. Add 2 large scoops (about 2 cups) of mousse and spread with a spatula. Take the truffle out of the pan, keeping the foil still on, and invert onto the mousse; remove the foil. Place 2 more large scoops of mousse onto the truffle and spread with a spatula. Invert the second banana cake onto the mousse. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56108,"Best Mussels on Earth 3 tablespoons olive oil 1 teaspoon red pepper flakes 1/2 pound chorizo, finely diced 1 onion, diced 1/2 bulb fennel, cored and sliced 3 tablespoons minced garlic 1 pinch saffron 1 cup white wine 1/2 cup vegetable stock 2 pounds mussels, cleaned and beard removed 1 pint cherry tomatoes, halved 2 tablespoons chopped chives 2 tablespoons chopped parsley leaves 1 lemon, juiced 1 1/2 tablespoons salt 1 tablespoon freshly ground black pepper Crusty bread, for serving Instructions: In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo. Cook for 1 to 2 minutes to release the flavors. Stir in the onions and fennel and cook until they caramelize, about additional 2 to 3 minutes. Add the garlic and saffron and allow the saffron to bloom. Stir in the wine and stock and mix well. Add the mussels and stir. Cover the pot and steam until the mussels open, about to 5 minutes. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well. Ladle the mussels and broth into large serving bowl and serve with crusty bread. ","[Rioja, Tempranillo, Garnacha, Barbera]" 56109,"Mexican Meat-zza: Mexican Deep-Dish Pan Pizza 2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy) 2 eggs 4 tablespoons melted butter 1 1/2 cups milk 1 cup frozen corn kernels Extra-virgin olive oil or, vegetable oil, for drizzling 2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan 1 pound ground beef 1 small onion, finely chopped 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons cayenne sauce Salt 2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese 1/2 red bell pepper, chopped 1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained 2 scallions, chopped 2 small vine ripe tomatoes, seeded and diced 2 tablespoons drained sliced green olives (salad olives) 1 to 2 tablespoons chopped cilantro leaves, optional garnish Mild to medium taco sauce to pass at table, 1 cup Instructions: Preheat oven to 400 degrees F. Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color. Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more. Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56110,"Chocolate Pie 1 sleeve graham crackers (9 whole crackers) 2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 cup milk 1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
3 large eggs, separated
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Pinch of kosher salt 1/4 cup granulated sugar
Instructions: For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside. For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated. Pour the filling into the crust and chill in the refrigerator, about 45 minutes. For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 56111,"Rum Ricotta Cake 1 large store-bought angel food cake 1 cup white grape juice 1 box sugar-free peach flavored gelatin dessert 1 (16-ounce) bag frozen peaches, drained 1 (15-ounce) low-fat ricotta cheese 1 (12-ounce) non-dairy whipped topping 2 tablespoons rum extract 5 slices peaches (from bag of frozen peaches), for garnish Instructions: Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border. In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese. Chill in refrigerator for about 30 minutes. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake. Chill for 1 hour before serving. Garnish with peach slices. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 56112,"Three-Mushroom Tart 1/2 cup minced shallots 1-ounce dried porcini 2 tablespoon unsalted butter 1/2 pound fresh white mushrooms, thinly sliced 1/4 pound fresh shiitake mushrooms, stems removed, thinly sliced 2 teaspoons Worcestershire sauce 1 tablespoon balsamic vinegar 1/4 cup cream Sherry 1/3 cup heavy cream 1 large egg, beaten lightly Salt and pepper, to taste Half of a 17 1/4-ounce package frozen puff pastry sheets (1 pastry sheet), thawed Garnish with chopped fresh chives Instructions: Preheat oven to 425 degrees. In a 12-inch saute pan cook the shallots in butter over moderately low heat, stirring, until softened. Add sliced mushrooms, Worcestershire sauce, and salt and pepper to taste. Cook the mixture over moderate heat, stirring occasionally, until the liquid from the mushrooms has evaporated. Add vinegar and Sherry and boil until all liquid is evaporated. Transfer to a bowl and cool. Whisk in cream, egg, and salt and pepper to taste. Filling may be prepared up to 2 days in advanced and chilled, covered. On a lightly floured surface roll out pastry into a 16 by 10-inch rectangle and fit it into a 13 3/4 by 4-inch tart pan with a removable fluted rim or a 9-inch round tart pan. Roll a rolling pin over the pastry to trim it. Lightly prick the bottom of the shell with a fork and spread the filling evenly. Bake for 20 to 25 minutes or until pastry is golden and the filling is set. Cool to room temperature before serving and remove from pan. Garnish with fresh chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56113,"Avocado, Watercress and Grilled Pineapple Salad 1/4 cup olive oil 2 tablespoons lime juice
Kosher salt and freshly ground black pepper 2 large Florida avocados, peeled, pitted and diced
1 small red onion, thinly sliced
One 2-pound pineapple, peeled, cored and cut into 1-inch slices
1 bunch watercress 1/2 cup fresh cilantro leaves
Instructions: In a bowl, combine the olive oil and lime juice and season with salt and pepper. Add the avocados and red onions to the bowl and gently coat with the lime dressing. Set aside. Prepare a grill (or griddle) for medium-high heat. Grill the pineapple slices until grill marks appear, about 2 minutes each side. To assemble the salad, start with the watercress, then alternate the avocado and red onion mixture with the grilled pineapple. Drizzle the remaining dressing over the salad. Sprinkle the cilantro leaves on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56114,"Dairy-Free \Parmesan\ Cheese 1 cup raw cashews 1/4 cup nutritional yeast 1/2 teaspoon garlic powder 3/4 teaspoon kosher salt Instructions: In a blender or food processor, pulse the cashews, nutritional yeast, garlic powder and salt until the mixture has the consistency of fine crumbs and resembles freshly grated Parmesan cheese, about 10 times. Refrigerate in an airtight container for up to 3 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 56115,"Easy Coleslaw 1/2 cup mayonnaise 1 tablespoon yellow mustard 1 tablespoon cider vinegar 1 teaspoon sugar Kosher salt and freshly ground black pepper One 14-ounce bag coleslaw mix 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley Instructions: Whisk the mayonnaise, mustard, vinegar, sugar, 1 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Add the coleslaw mix, dill and parsley and toss. Let sit for 15 minutes. Toss again before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 56116,"Gingerbread Man 1 1/2 ounces vanilla flavored vodka 4 ounces ginger beer Various garnishes Ice Instructions: Pour vodka over a couple of ice cubes in a cocktail glass. Add ginger beer, garnish with a cherry, and serve. ","[Ginger Ale, Dark Rum, Cream Sherry]" 56117,"Gary's Pop Cocktail 2 1/4 cups bourbon 1 1/8 cups pineapple juice
6 cups (48 ounces) lemon lime soda
1 jalape?o, sliced thinly
Pineapple wedges, for garnish, optional Instructions: Pour bourbon and pineapple juice into a large pitcher. Slowly pour in the soda and stir in the jalapeno. Fill each glass a third of the way with ice. Pour the mixture from the pitcher over the ice. Garnish the rim of each glass with a small wedge of pineapple, if using. ","[Bourbon, Jalapeno, Sparkling Wine]" 56118,"Hot Italian Pesto Bread 4 tablespoons pesto, fresh or store-bought 1 loaf Italian bread, sliced in half lengthwise 6 cloves roasted garlic Instructions: Preheat oven to 350 degrees F. Spread the pesto on to 1 side of the sliced bread and spread the garlic cloves onto the other side. Place the halves together to close. Place in oven for 15 minutes. Slice and serve. ","[Chardonnay, Vermentino, Gavi, Barbera]" 56119,"Philly-Rito! with Sour Cream Cilantro Sauce 1 cup sour cream 1 small bunch fresh cilantro, chopped 1 tablespoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 yellow onion, diced 2 pounds sirloin, thinly sliced 1 tablespoon garlic powder 8 ounces shredded mozzarella 8 slices American cheese 1/2 jar roasted red peppers, drained, julienned Salt and freshly ground black pepper 4 (12-inch) flour tortillas 1 avocado, mashed Instructions: For the sauce: Mix the ingredients until well combined. For the Philly-Rito!: In a saute pan over medium-high heat, add the oil and onions. Cook until the onions are translucent, about 10 minutes. Add the sirloin and garlic powder and saute another 3 minutes. Fold in the cheeses to melt. Add the roasted red peppers and season with salt and pepper. Turn off the heat and set aside. In a dry skillet, warm the tortillas 1 at a time. Hold warm under a towel. To form the Philly-Rito!, spread a spoonful of the avocado onto a tortilla, top with a quarter of the meat and roll it up like a burrito. Serve with the sour cream sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 56120,"Pork Tenderloin with Balsamic Onions 1 pound brussels sprouts, halved 1 pound baby potatoes, halved 3 tablespoons extra-virgin olive oil 3 cloves garlic (2 smashed, 1 grated) Kosher salt and freshly ground pepper 1 pork tenderloin (about 1 1/4 pounds), trimmed 1 teaspoon minced fresh rosemary 2 small red onions, sliced 1/4 inch thick 1/2 cup balsamic vinegar 2 teaspoons sugar 1 tablespoon chopped fresh parsley Instructions: Place a rimmed baking sheet on the middle oven rack and preheat to 450? F. Toss the brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes. Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain. Meanwhile, add the remaining 1/2 tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, 1/2 cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper. Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 56121,"Tuna Nicoise Sandwich 1 1/2 cups dry great Northern beans 1 onion, cut into 1/4-inch dice 2 cloves garlic (1 smashed and 1 minced) 1 bay leaf 2 sprigs fresh thyme plus 1 teaspoon thyme leaves 6 cups chicken stock or water, divided Coarse salt and coarsely ground black pepper Few drops extra-virgin olive oil Few drops lemon juice, optional Few drops white balsamic vinegar, optional Walnut oil, optional 1 1/2 cups pitted kalamata olives 3 tablespoons capers, drained 2 teaspoons finely minced lemon zest 2 garlic cloves, finely minced 2 tablespoons coarsely chopped parsley leaves Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 8 slices potato bread, toasted 1/2 cup White Bean Puree 3/4 pound ahi tuna, seared 1/2 cup Olive Tapenade 12 marinated tomatoes, sliced 4 hard boiled eggs, sliced 1 cup French green beans 1 cup greens 1/4 cup micro basil 1/4 cup micro arugula Instructions: For the White Bean Puree: Soak the beans overnight. Or place beans in a pot, cover with cold water and bring to a boil over high heat; remove from heat and set aside, covered, for 1 hour. Drain the beans; transfer to a 2-quart pot with the diced onion, smashed garlic, bay leaf, thyme sprigs, 5 cups of stock, and salt and pepper, to taste. Bring to a boil. Lower the heat; simmer until beans are very tender and are breaking apart, about 2 hours. If the mixture becomes dry, add some of the remaining stock. Drain the beans; discard the thyme sprigs and bay leaf. Puree the beans in a food processor, adding a few drops of oil. Adjust seasonings with salt and pepper, to taste, along with the lemon juice, white vinegar, and walnut oil, if desired. Reserve. For the Olive Tapenade: In a food processor or mortar, combine the olives, capers, lemon zest, garlic, parsley, and salt and pepper, to taste. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Reserve. Sandwich Assembly: Smear with white bean puree on 4 pieces of potato bread. Arrange sliced tuna on top. Drizzle tapenade over tuna. Add sliced tomatoes, sliced egg and dressed French green beans. Top with greens and toasted bread. Garnish with basil and arugula. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56122,"Pumpkin Soup Served in Individual Roasted Pumpkins 6 small (6 to 7 inches in diameter) unblemished pumpkins 1 medium pumpkin (10 to 11 inches in diameter) 1 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon cloves 2 1/2 teaspoons salt 3/4 teaspoon freshlyground black pepper 2 tablespoons butter 1 tablespoon olive oil 2 large onions, chopped 4 cloves garlic, minced or pureed 1 Yukon Gold potato, peeled and diced 6 cups chicken or vegetable stock 1/2 cup cream, creme fraiche or sour cream Instructions: Preheat oven to 375 degrees. Prepare the small pumpkins as though you were making jackolanterns, cutting off and reserving top, scooping out seeds and reserving, but stopping short of carving the face. Set aside. Repeat preparation with the medium pumpkin, then cut it into wedges along its natural grooves. Peel each wedge with a sharp swivel peeler. Cut flesh into 2-inch chunks and set aside. In a small bowl combine ground spices with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle this mixture into pumpkin cavities, dividing evenly. Cut 1 tablespoon butter into bits and divide between pumpkins. Replace pumpkin tops and place pumpkins in a shallow roasting pan. Roast 30 to 40 minutes until tender when pierced with a knife but still intact. Remove from oven and set aside. While pumpkins are roasting, prepare the soup: Heat remaining butter along with olive oil over mediumhigh heat in large pot or Dutch oven until foamy. Add onions and remaining salt and pepper and cook 5 minutes until softened and begin to color. Add garlic and cook 1 minute to release flavor. Add diced potato, chunked pumpkin flesh and stock and bring to a simmer. Reduce heat and simmer 30 minutes until potatoes and pumpkin are completely soft. Pass soup through a food mill fitted with the fine blade into a clean pot. Whisk in cream, taste and adjust seasoning and set aside. Roasted pumpkins and soup should be done at about the same time. To serve, remove tops from pumpkins and use a melon baller to scoop balls of pumpkin flesh, leaving them in their respective pumpkins. Carefully ladle soup into each pumpkin, filling about 2/3 full. Replace pumpkin tops, place each pumpkin on a plate, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56123,"Beet, Strawberry, Cranberry Smoothie 3/4 cup (180 ml) cranberry juice, chilled 1/4 cup (24 g) cranberries, fresh or frozen 1 (50 g) small beet, steamed 1/3 cup (50 g) frozen strawberries 2 teaspoons honey or other sweetener, to taste 2/3 cup (160 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 1 minute or until desired consistency is reached. Serve immediately. The consistency of this smoothie will turn out as more of a juice drink. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56124,"Grapefruit Granita 2 1/2 cups fresh pink or ruby grapefruit juice, at room temperature 1 cup boiling water 1/3 cup superfine sugar Mint sprigs, for garnish Instructions: Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours. To serve, scrape with a fork and spoon the scrapings into small chilled martini glasses or small glass bowls. Garnish with small sprigs of fresh mint. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 56125,"Spiced Rubbed Pork Loin Sandwich with Mesa Bbq Sauce and Spicy Mango Ketchup 2 boneless pork loin (1 1/2 pounds each) 1/4 cup Bobby Flay Spice Rub for Beef and Pork, or your favorite Salt Mesa BBQ Sauce, or your favorite 8 sandwich rolls (Kaiser rolls) 2 red peppers, grilled and julienned 2 yellow peppers, grilled and julienned 1 red onion, grilled and thinly sliced 2 tablespoons olive oil 1 small onion, coarsely chopped 2 cloves garlic, coarsely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice Pinch cloves 1 small habanero pepper, seeded and finely chopped 1 large mango, peeled, pit removed and coarsely chopped 1 teaspoon Dijon mustard 1/4 cup red wine vinegar Salt and freshly ground pepper Instructions: Preheat grill. Rub each tenderloin with spice rub and season with salt. Grill for 4 to 5 minutes per side, brushing with the bbq sauce every few minutes. Let rest 10 minutes and slice on the bias into 1/2-inch thick slices. Place 3 to 4 slices of pork on each roll, top with some of the peppers and onions and a dollop of Mango Ketchup. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 56126,"Roasted Capon 1 (8 to 10-pound) fresh capon Kosher salt and freshly ground black pepper 2 lemons, quartered 12 fresh thyme sprigs 4 tablespoons (1/2 stick) unsalted butter, melted 2 yellow onions, sliced Instructions: Preheat the oven to 425 degrees F. Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh. Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56127,"Gianluca's Cioccolatini: Chocolate Martini 1 pear, halved Bittersweet chocolate, finely chopped Ice 2 fluid ounces/59 ml vodka 1 1/2 fluid ounces/44 ml chocolate liqueur Instructions: Rub the rim of a martini glass with a pear half, wetting the rim. Then dip the rim of the martini glass in the finely chopped chocolate. Fill a cocktail shaker with ice, vodka, and chocolate liqueur. Shake vigorously. Strain the liquid into the prepared martini glass. Serve immediately. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 56128,"Sunny's Easy Rosemary and Thyme Toasted Nuts 2 tablespoons gently chopped fresh rosemary 9 to 10 sprigs fresh thyme, leaves stripped and chopped
1/4 teaspoon hot Hungarian paprika
2 cups pecan halves
1 cup almonds
1 cup walnut halves
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Instructions: In a large pan on medium heat, add the rosemary and thyme. Toast until fragrant but not browned. Remove to a small bowl and add the paprika. In the same pan, add the pecans, almonds and walnuts separately in batches and toast, constantly tossing, until fragrant and a taste test proves each batch to be tender. This should take anywhere from 5 to 10 minutes and will vary for each type of nut. Pour the nuts into a large bowl and season with salt and a few grinds of black pepper. Sprinkle with the rosemary mixture, drizzle with the olive oil and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 56129,"Riviera Trifle 1 (1.4-ounce) box instant vanilla pudding mix (recommended: Jell-O) 1 1/2 cups milk, cold 1/2 cup of the reserved fruit medley juice 1/2 teaspoon rum extract 16 soft macaroon cookies (recommended: Archway) 1/2 cup berry liqueur 2 (8-ounce) containers refrigerated tropical fruit medley, juice reserved to add to pudding Instructions: In a medium bowl whisk together the pudding mix, cold milk, reserved fruit medley juice and rum extract. Whisk for 2 minute until the pudding thickens; set aside. Meanwhile, break up macaroons and place in a shallow bowl. Pour berry liqueur over the top and let macaroons soak for 2 to 3 minutes. In 4 wine glasses, layer the macaroons, pudding and drained fruit. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 56130,"Girdlebuster Pie 13 ounces (375g) digestive biscuits 3 ounces (75g) soft butter, plus 3 ounces 2 ounces (50g) dark chocolate pieces or chips 2 ounces (50g) milk chocolate pieces or chips 4 1/2 cups (1 litre) coffee ice cream 10 1/2 ounces (300g) golden syrup 3 1/2 ounces (100g) packed light muscovado sugar 1/4 teaspoon maldon salt or pinch table salt, optional 2 tablespoons bourbon 1/2 cup (125ml) double cream Instructions: In a food processor, process the biscuits with the 3 ounces of the soft butter and the chocolate pieces or chips until it forms a damp but still crumb-like clump. Press into a 9-inch (23cm) pie plate or flan dish. Form a lip of biscuit dough a little higher than the plate or dish if you can. This process takes patience as you need, ideally, to form a smooth even layer. Sorry. Freeze this biscuit-lined layer for about 1 hour so it gets really hard. In the meantime, let your ice cream soften, in the refrigerator, just until it can be scooped. Spread the ice cream into the hard biscuit-lined dish to form a layer. Then cover in cling film and return to the freezer. Put the syrup, sugar, remaining 3 ounces of butter and the salt, if using, into a saucepan and let it melt over low to medium heat, before turning it up and boiling for 5 minutes. Turn off the heat and add the bourbon, letting it hiss in the pan. Add the cream and stir to mix into a sauce, then remove from the heat and let cool. Once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with cling film again. When ready to serve, remove the pie from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie leftover, slip it quickly back into the dish and return, covered with cling film, to the freezer. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 56131,"Goat Cheese, Lentil and Brown Rice Rolls Butter, for greasing the baking dish 6 large Swiss chard leaves (about 1 1/4 pounds) Salt 2 cups cooked short grain brown rice 1 packed cup baby arugula leaves, chopped 1 cup goat cheese, at room temperature (8 ounces) 1 cup cooked green lentils 1/2 cup chopped fresh mint leaves 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 2 cloves garlic, minced One 26-ounce jar marinara or tomato-basil sauce 1/2 cup grated Parmesan (2 ounces) 2 tablespoons olive oil, or unsalted butter diced into 1/4-inch pieces Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside.
Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 10 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.
For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, lentils, mint, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.
Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.
Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 56132,"Olive Bites 1/2 cup unbleached all-purpose flour, plus extra for dusting 5 tablespoons unsalted butter 1/3 cup grated Cheddar 1/4 cup grated Parmesan 20 olives stuffed with pimientos Instructions: In a mixing bowl, combine the flour and butter until the mixture resembles bread crumbs. Mix in the Cheddar and Parmesan and knead lightly to combine. Form the mixture into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Unwrap the dough, take a small piece and cover an olive, making sure the pastry surrounds the olive and there are no gaps. Flour your hands and roll the olive-encased pastry into a ball; put it on an ungreased baking sheet. Repeat the process with the remaining pastry and olives. Chill in the refrigerator for at least 1 hour. (Can be made a day ahead and held in the refrigerator.) Preheat the oven to 425 degrees F. Put the baking sheets on the middle shelf of the oven and bake until the pastries are light golden, about 10 minutes. Remove the bites from the oven and arrange on a serving platter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 56133,"Chocolate Cherry Bombe 2 pounds fresh cherries, pitted 1 1/4 cups sugar 1 lemon, juiced 2 tablespoons brandy or cherry syrup (recommended: kirsch or Torani syrup) 3/4 cup water, plus 2 tablespoons 2 tablespoons cornstarch 3 cups heavy cream 1/2 teaspoon pure vanilla extract 1/2 cup chopped pistachios 10 ounces semisweet chocolate, cut in chunks Instructions: Line a 1 1/2 quart glass or stainless bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer. In a medium pot, combine the cherries, 1 cup of sugar, lemon juice, kirsch, and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 minutes to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold. Using a wire whisk, beat 2 cups of the heavy cream, the remaining 1/4 cup of sugar, and vanilla together until soft peaks form. Using a rubber spatula, fold the whipped cream into half of the cherry mixture (2 cups) to make a light mousse \u2013 don't overdo it, it's ok if there are streaks of cream in the filling. Gently fold in the pistachios. Take the plastic-lined bowl out of the freezer and spoon the cherry mousse into it, filling it all the way to the top, and spreading evenly around the rim. Freeze again for at least 8 hours, so the mousse sets up firm. Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low flame. Stir to melt the chocolate completely and smooth it out into the cream. Cool until warm to the touch, the chocolate should still be pourable. Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic and pour the chocolate ganache over the bombe to cover it completely, allowing the excess to drip down into the sheet pan. Stick the chocolate cherry bombe back in the freezer to chill. Using a couple of flat spatulas, carefully remove the bombe from the rack and put in on a chilled platter. Cut into wedges; serve with the reserved cherry sauce. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 56134,"Single Layer Birthday Cake 1 (18.25-ounce) box chocolate cake mix (recommended: Betty Crocker) 1/3 cup vegetable oil 2 eggs 2 1/2 teaspoons almond extract, divided 1/2 cup white cranberry juice 1 (16-ounce) can white frosting or 1 (16-ounce) can chocolate frosting Colorful jimmies Instructions: 2 old fashioned glass soda bottles, 1 cola, 1 lemon-lime Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round baking pans with baking spray; set aside. In a large bowl, combine cake mix, oil, eggs, 1 1/2 teaspoons extract and white cranberry juice. Use an electric mixer to beat cake batter on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter evenly into prepared pans. Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean. Let cakes cool completely. Use a cookie cutter or water glass to cut out a circle to fit the soda bottle - it will nest into cake. Add remaining 1 teaspoon extract to frosting and stir thoroughly. Frost entire cake. Sprinkle with colorful jimmies. Insert soda bottle into hole and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56135,"Spinach and Cheese Empanadas 1 (8-ounce) package cream cheese, room temperature 6 tablespoons butter, room temperature 1 1/4 cups all-purpose flour 1/4 teaspoon salt 5 slices bacon, cooked until crisp, drained and crumbled (drippings reserved) 1 1/2 pounds fresh spinach leaves, washed 1/3 cup minced onion 4 cloves garlic, minced 1 cup cottage cheese, farmer's cheese, or ricotta cheese Salt Freshly ground black pepper Pinch ground nutmeg 1 egg, lightly beaten Instructions: In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight. Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside. Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved spinach, crumbled bacon, cottage cheese, salt and pepper to taste and nutmeg and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary. Preheat the oven to 450 degrees F and lightly grease a baking sheet. Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as you can. You should be able to get 10 to 12 rounds. Divide the spinach filling evenly among the dough circles. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes. Serve either warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56136,"Octopus alla Karvouna (Charcoal-Grilled Octopus) 1 medium red onion 4 cups rice vinegar 4 cups granulated pure cane sugar 3 to 4 pounds raw Spanish octopus, frozen or fresh (thawed if frozen) 3 tablespoons baking soda 1 cup plus 2 teaspoons extra-virgin olive oil 1 cup dry white wine (save the cork for cooking) 1/4 cup whole black peppercorns 2 dried bay leaves 2 cloves garlic 2 lemons, halved, plus additional lemon wedges for serving 1 tablespoon kosher salt 1/2 tablespoon ground black pepper 8 ounces wild arugula 2 ounces cabernet sauvignon vinegar 2 ounces Picual olive oil 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme Instructions: For the pickled red onion: Slice the red onion into 1/8-inch strips and place in a large, heat-safe container. Bring the rice vinegar and sugar to a boil, stirring on occasion, until the sugar is completely dissolved, then turn off the heat. Let the liquid cool for 5 minutes, then pour the mixture into the container with the onions and let cool to room temperature. Cover and refrigerate. When the onions turn bright pink and fluffy, they are ready (4 to 24 hours). Octopus preparation: Spread out the octopus on a cutting board and cover completely with plastic wrap. Tenderize the octopus with a mallet, starting from the middle body extending down the tentacles. Transfer to a pan and lightly sprinkle the baking soda over both sides of the octopus, then let sit at room temperature for 1 hour. Poaching liquid: In a 10-quart pot, add 1 cup extra-virgin olive oil, wine and wine cork, peppercorns, bay leaves, garlic, lemons and 6 to 8 cups water. (The water line should be around 1 inch above the octopus once dropped into the pot.) Cooking the octopus: Bring the poaching liquid to just about a simmer, 180 to 190 degrees F. Rinse the resting octopus in the sink to remove the excess baking soda. Transfer the octopus to the pot and continue to simmer until the internal temperature reaches 175 degrees F, 60 to 70 minutes. Breaking down the octopus: Place the octopus on a cutting board, and separate each tentacle from the body using a knife. Using the back of the knife, gently remove the gelatinous skin from each tentacle. (If your knife skills are limited, you can use paper towels and gently wipe the skin from the tentacles.) Grilling the octopus: Light your back patio grill and bring it up to 450 to 500 degrees F. Lightly cover the octopus tentacle in 1 teaspoon extra-virgin olive oil, salt and pepper. Place on the grill and sear, 3 to 4 minutes per side. Pull off the grill and let rest for a few minutes. Meanwhile, build the accompaniment salad by tossing the arugula with some pickled red onions, the remaining teaspoon extra-virgin olive oil, salt and pepper. Plating: On a clean cutting board, place the grilled octopus and slice the tentacles into 1-inch pinwheels. Arrange on a plate. Drizzle with some cabernet vinegar and Picual olive oil, then sprinkle with the herbs. To finish the plate, add a small handful of the dressed greens, and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56137,"Open Faced Smoked Chicken and Mustard Fruits Sandwich Eight 3/8-inch thick slices pumpkin bread 2 ounces apricot jam 2 ounces mustard fruits, cut in a small dice* 2 ounces smoked chicken, cut in a small dice 2 plums, halved, pitted and cut into fans, for garnish Instructions: Preheat the oven to 400 degrees F. Toast the pumpkin bread for about 6 minutes. Allow the bread to cool then spread each slice with a thin layer of apricot jam. In a small bowl, mix the remaining jam with the mustard fruits and smoked chicken. Spoon chicken mixture onto each slice of bread. Cut the sandwiches in half diagonally (corner to corner) and arrange on 4 plates. Garnish with the plums if desired and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 56138,"Peach Champagne Scant 4 ounces Champagne 1/2 ounce canned peach nectar 1 slice fresh (or frozen) peach Instructions: In a champagne glass pour chilled champagne. Carefully pour peach nectar down the inside of glass. Garnish with peach slice. ",[Champagne] 56139,"Black Cherry Layered Pretzel Dessert 1 1/2 cups cola-flavored carbonated beverage (12 oz. can) 1 1/4 cups crushed pretzels 2 tbsps. sugar 6 tbsps. butter, melted 2 (3 oz.) pkgs. black cherry flavored gelatin 1 (11.75 oz.) jar Smucker's? Black Cherry Flavored Topping 2 1/4 cups frozen whipped topping, thawed, divided Instructions: HEAT oven to 375 degrees F. Pour cola in microwave-safe measuring cup or bowl. Let stand, stirring occasionally, while preparing crust. Combine crushed pretzels, sugar and butter until moistened. Press evenly in 8x8-inch baking pan. Bake 10 to 12 minutes or until lightly toasted. Cool completely. MICROWAVE cola on HIGH 2 minutes or until boiling. Pour over gelatin in medium bowl. Stir gently 2 to 3 minutes until gelatin is dissolved and foam disappears. Stir in black cherry topping. Chill 10 to 15 minutes or until just slightly thickened. MEASURE 1 1/4 cups whipped topping in small bowl. Add 1/2 cup gelatin mixture, stirring until evenly blended. Spread over cooled pretzel crust. Chill 10 minutes. Spoon remaining gelatin mixture over whipped topping layer. Chill 1 hour or until firm. Top with remaining 1 cup whipped topping. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 56140,"Lauren's Pink Tomato Salsa 5 tomatoes, chopped 3 bell peppers, stemmed, seeded, and chopped 2 onions, chopped 2 jalapenos, stemmed, seeded, and chopped 1 tablespoon crushed red pepper 1 lemon, juiced 1 lime, juiced 1 bunch cilantro, leaves chopped Salt Pepper Chips, for serving Instructions: Combine the tomatoes, bell peppers, onion, jalapenos, crushed red pepper, lemon juice, lime juice, and cilantro in a medium saucepan. Bring to a simmer over low heat. Simmer until vegetables are tender, about 10 to 15 minutes. Remove from heat and let cool. Season, to taste, with salt and pepper. Serve with your favorite chips. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56141,"Madame E's Simply Steamed Sea Bass with Ginger and Pickled Plum 4 sixounce portions of Chilean sea bass, skin on, cut into squares 8 ounces U16 shrimp (fresh, head on preferably) 2 tablespoons ginger, peeled and thinly julienned 2 vineripe tomatoes or other ripe varietals cut into quarters 1 cup picked cilantro sprigs 1 jar umeboshi pickled plums 1 tablespoon Kosher salt 1 tablespoon cracked white pepper Steamed rice, recipe follows 4 cups water 2 cups jasmine rice 2 tablespoons kosher salt 2 tablespoons light oil, i.e. grapeseed Banana leaf, optional Instructions: Have your fishmonger cut the bass into nice, thick squares. With a sharp French knife or boning knife, score the skin side of the fish in a oneinch diagonal pattern. The best equipment for steaming this fish is a wok and a large bamboo steamer. Shallow, heat resilient ceramic bowls that fit inside the steamer are perfect. You may have to steam the fish in waves, or you can stack an additional steamer onto the original to create a layered steamer tower. If you do not have heat resistant bowls to serve the fish in, any shallow stainless pan will work and then you just will have to transfer the fish into serving bowls. Peel the shrimp, leaving heads intact. Slice shrimp down the middle, beginning at the base of the head and continuing to the beginning of the tail. Remove the vein. Hold the shrimp by the tail and then pull the tail through the slit, going under so the tail stands upright. For steaming in individual bowls: Place one piece of lightly salted fish in the center of the bowl. Combine in a stainless steel bowl, 3 to 4 cups of water, julienned ginger, tomato sections, cup of cilantro sprigs, and 4 to 5 umeboshi plums, seeds removed and lightly mashed between your fingers. In each bowl, place two shrimp and ladle two pieces of tomato and about 6 to 8 cups of the liquid around the fish, making sure to get equal amounts of ginger and plum in the bowl. Sprinkle cracked white pepper on top of the fish. While you are preparing the bowls, set up wok with water and steamer(s). Turn on heat, bringing it up to full steam. Carefully place bowl(s) in steamer, then cover and cook till fish is done. The cooking time will vary according to the thickness of the fish and the intensity of the steam. An average piece of bass, approximately one inch thick, will cook in approximately six to seven minutes. Cautiously remove bowl(s) and garnish with fresh cilantro sprigs. Serve with ample steamed rice. If you have a rice steamer, proceed as you would to steam any rice. A banana leaf placed in the steamer will impart a wonderfully fragrant perfume. To cook jasmine rice: Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56142,"Sunny's Easy BK Currywurst 2 cups ketchup 1/2 cup honey
2 tablespoons mild yellow curry powder
Kosher salt and freshly ground black pepper
8 links knackwurst (white pork bratwurst) or weisswurst (white pork and veal sausage) 2 cups chicken stock
Olive oil, for grilling 2 large sweet onions, sliced 1/2 inch thick
8 German-style brotchen rolls or hard-shell rolls (ciabatta is a great substitute!) Mild yellow curry powder, for sprinkling Instructions: For the curry ketchup sauce: In a medium pot on medium heat, add the ketchup, honey, curry powder, a pinch of salt and a few grinds of black pepper. Cook while stirring until the curry powder melts into the ketchup and the red color deepens, about 5 minutes. For the wurst and onions. In a large pot on medium-low heat, add the wurst in 1 layer, then pour the stock over the top. Cover, bring just to a simmer and gently simmer until the wurst is cooked through, 15 to 20 minutes. Preheat a grill to high heat. Remove the wurst from the pot, place on the grill, drizzle with a little olive oil and cook until charred on both sides and slightly bursting, 8 to 12 minutes total. Remove to a cutting board and cover with aluminum foil. Toss the onion slices with olive oil, add to the grill and cook until charred on only one side, about 5 minutes. Remove the onions to a cutting board and cover with aluminum foil for 10 minutes. Cut each wurst link into 1/2-inch discs and chop the onion slices. Open the rolls by splitting them across the top, then scoop the wurst and onions into the rolls. Sprinkle with curry powder and drizzle with the curry ketchup sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 56143,"The Best Baked Chicken Breasts 1 small bunch parsley 1 lemon, sliced 1/4 inch thick 1 cup dry white wine, such as Sauvignon Blanc Four 6-ounce boneless, skinless chicken breasts 1 tablespoon olive oil 1/4 teaspoon paprika Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken. Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Grenache]" 56144,"Strawberry Bruschetta 3 slices (1/2-inch-thick) rustic white bread 2 to 3 tablespoons unsalted butter 10 strawberries, sliced 3 to 5 teaspoons sugar Instructions: Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Spread the butter over the toasts. Arrange the sliced strawberries over the toasts. Sprinkle the strawberries with the sugar. Broil until the sugar begins to caramelize, about 2 minutes. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 56145,"Empanada Barcelona 1/2 pound salmon fillet 1 cup whipping cream Salt and pepper to taste Lemon juice 2 egg whites 3 pounds spinach 2 peeled shallots, chopped 1/4 cup toasted pine nuts 1/2 cup craisins Olive oil 1 quart port wine 1/2 pound craisins 1/2 pound butter Instructions: Blend all ingredients together. Saute spinach, shallots, pine nuts and craisins in olive oil at high temperature for a short period of time. Take off heat, set aside to cool. Combine wine craisins and butter. Reduce to a syrupy sauce. Puff pastry: 1 sheet frozen puff pastry, defrosted 1 egg yolk combined with 1/2 teaspoon salt Assembly: Put pastry on a parchment lined sheet pan. Place salmon mousse down the middle and top with spinach filling. Roll pastry jelly-roll style. Brush egg yolk over the entire surface and bake in a preheated 325 degree oven for about 40 minutes, or until golden brown. Let empanada cool down. Cut into 1-inch thick sections and serve each slice with a generous portion of cranberry port sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56146,"Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder 3/4 cup water 1 vanilla bean (or 1 teaspoon vanilla extract) 3/4 cup sugar 1 teaspoon ground cinnamon 1 heaping tablespoon instant espresso Pinch salt 2 1/2 ounces bittersweet chocolate, the best quality possible, grated 2 cups whole milk Vanilla ice cream Chili powder Instructions: Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top. You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.) ","[Malbec, Tempranillo, Zinfandel, Barbera]" 56147,"Wild West Picante Burgers 1 pound ground beef 1/2 cup Pace? Picante Sauce or Pace? Chunky Salsa 4 Pepperidge Farm? Classic Hamburger Buns, split Instructions: Mix the beef and picante sauce thoroughly in a medium bowl. Shape the beef mixture firmly into 4 (1/2-inch thick) burgers. Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes or until desired doneness, turning them over once halfway through grilling and brushing often with additional picante sauce. Serve the burgers on the buns with additional picante sauce. Serving Suggestion: Serve with coleslaw or fresh vegetables and ranch dressing for dipping and corn-on-the-cob. For dessert serve sliced watermelon or fresh fruit salad. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 56148,"Pumpkin Banana Mousse Tart 2 cups graham cracker crumbs (14 crackers) 1/3 cup sugar 1/4 teaspoon ground cinnamon 1/4 pound (1 stick) unsalted butter, melted 1/2 cup half-and-half 1 (15-ounce) can pumpkin puree 1 cup light brown sugar, lightly packed 3/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 extra-large egg yolks 1 package (2 teaspoons) unflavored gelatin 1 ripe banana, finely mashed 1 teaspoon grated orange zest 1/2 cup cold heavy cream 2 tablespoons sugar 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/2 teaspoon pure vanilla extract Orange zest, optional Instructions: Preheat the oven to 350 degrees F. Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature. For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat. Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool. Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight. For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 56149,"Venison Enchiladas 2 pounds cubed venison stew meat 1 medium yellow onion, diced 2 tablespoons chopped garlic Salt and pepper 1 tablespoon ground chili powder 1 tablespoon brown sugar 1 bunch cilantro, leaves chopped 1/2 cup reduced chicken stock 5 cups shredded colby-jack cheese 12 corn tortillas 4 tablespoons canola oil Red enchilada sauce, recipe follows Instructions: Heat oil in a large heavy skillet until almost smoking. Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze this with the chicken stock. Removed from heat and allow to cool. Stir in 3 cups of the shredded cheese. Preheat oven to 375 degrees F. Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable. Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll. Place rolled enchiladas into a lightly oiled baking dish, seam side down. Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste. Cover and bake for 20 minutes. Red enchilada sauce: 1 red bell pepper 2 cups canola oil 1 1/2 onions, chopped 6 cloves garlic, chopped 10 (6-inch) corn tortillas 3/4 cup chili powder 1/2tablespoon ground cumin 1 tablespoon cocoa powder 2 tablespoons black pepper 2 tablespoons salt 1/2 cup semisweet chocolate 5 cups chicken stock 2 cups brewed coffee 1/2 cup orange juice concentrate Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic. Allow to cool, then peel, seed, and chop. In a heavy bottom skillet, heat canola oil. Saute onion, bell pepper, and garlic until onions are lightly caramelized. Add tortillas torn into pieces. Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices. Add chicken stock, coffee and orange juice concentrate. Add chocolate, chopped into pieces. Bring to a boil and simmer for about 45 minutes. Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick). When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Adjust the consistency with additional chicken stock if necessary. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 56150,"Tomato Salad 4 tablespoons olive oil 1 teaspoon Dijon mustard 1 1/2 tablespoons red wine vinegar Salt and freshly ground black pepper 4 medium vineripened tomatoes, thinly sliced Chopped chives, parsley and basil Sliced pitted black olives Instructions: Combine olive oil, mustard and vinegar; season with salt and pepper. Set tomatoes in a shallow pan, pour dressing over top and garish with chopped herbs and sliced black olives ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56151,"Hash Brown Casserole Nonstick cooking spray, for coating baking dish 12 ounces 2-percent Greek yogurt 1 cup lowfat (1-percent) milk 1/2 cup reduced-fat sour cream 3 tablespoons unbleached all-purpose flour 2 pounds frozen shredded hash browns, thawed 1 cup shredded extra-sharp Cheddar (4 ounces) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 large yellow onions, chopped 1 pound sliced cremini (baby bella) mushrooms 3 large cloves garlic, minced 2 tablespoons panko breadcrumbs 1/4 teaspoon ground nutmeg, optional 1 to 2 tablespoons chopped fresh parsley or chives, for garnish Instructions: Preheat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with cooking spray.
Whisk together the yogurt, milk, sour cream and flour in a large bowl. Stir in the hash browns, 1/2 cup of the Cheddar, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring often, until soft and lightly browned, about 10 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are wilted and the onions begin to brown, about 10 minutes more. If the pan gets too hot, add a splash or two of water as needed. Stir in the garlic and cook for 1 minute. Stir the vegetables into the hash brown mixture to combine.
Spread the mixture evenly in the prepared dish. Sprinkle with the remaining 1/2 cup cheese, the breadcrumbs and nutmeg if using. Bake until a deep golden brown, about 45 minutes.
Sprinkle with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56152,"Mudslide Critter Bars Nonstick cooking spray 26 chocolate sandwich cookies, such as Oreos 4 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped 1 stick unsalted butter, cut into 8 pieces
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1/2 cup white chocolate chips
1 cup gummy worms, for topping Instructions: For the crust: Place a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking pan with the cooking spray. Place the cookies in a food processor and grind into fine crumbs. Reserve 1/2 cup of the crumbs for a later use. Place the remaining crumbs in a bowl and stir in the melted butter and salt. Press the mixture into the bottom of the prepared pan evenly and transfer to the refrigerator to chill while you prepare the brownies. For the filling: Place the chocolate and butter in a heatproof bowl set over a saucepan filled with 1 inch of water to make a double boiler. Set the double boiler over medium heat and stir to melt. Set aside to cool slightly. In a medium bowl, mix together the melted chocolate mixture, the flour, granulated sugar, brown sugar, cocoa powder, salt, vanilla and eggs. Fold in the white chocolate chips, and then pour the batter into the chilled crust. Bake until set, 28 to 30 minutes. Transfer to a wire rack to cool completely. Sprinkle the reserved cookie crumbs over the finished brownie dish. Tuck the gummy worms on and into the cookie crumb \dirt.\ Cut the brownies into squares to serve. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 56153,"Orange Glazed Salmon over Beet Risotto 1/4 cup (? stick) butter 1 yellow onion (medium size), finely chopped kosher salt and cracked black pepper to taste (~ ? tsp each) 1 (8.25-ounce) can beets, drained and finely chopped 1 cup Arborio rice 3 cups canned chicken broth 1 tablespoon balsamic vinegar ? cup Parmesan cheese, grated Orange Glaze: 1 (11-ounce) can mandarin oranges, drained ? cup light brown sugar, packed 2 teaspoons Dijon mustard 4 (6-ounce) salmon fillets To Serve: 1 cup arugula Instructions: Preheat the oven to 425F. For risotto: Melt butter in heavy large saucepan over medium heat. Add onion and saute until fragrant and translucent; season with salt and pepper. Stir in the beets and cook for an additional minute before mixing in rice. Add broth and vinegar. Increase heat; bring to boil. Reduce heat to medium-low. Simmer uncovered until rice and beets are just tender and risotto is creamy, stirring occasionally, about 15 minutes. Stir in Parmesan cheese just before taking off heat and season to taste with salt and pepper. Meanwhile, prepare the orange glaze. In a small saucepan add the mandarin oranges, brown sugar, and mustard and bring to a boil, cooking for 2 minutes. On a foil lined baking sheet, season the salmon fillets with salt and pepper skin side down, before brushing the glaze over the top of each salmon fillet. Bake uncovered for 10-12 minutes or until fish flakes with a fork. To serving, spoon risotto evenly into 4 shallow bowls. Top each serving with 1/4 cup arugula followed by the glazed salmon fillets.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 56154,"Italian Sausages with Peppers and Onions 1? pounds Italian sausage 2 green peppers, sliced ? cup water 2 onions, sliced 2 tablespoons olive oil 2 long hard rolls Instructions: Place sausage in hot cast iron skillet and brown on all sides. Add water, cover and let steam for 5 to 8 minutes or until sausages are no longer pink in the middle. Remove to plate. Drain off any remaining water from skillet. Add olive oil to same skillet along with peppers and onions. Cook over medium heat until soft, about 20 minutes. Place sausage in a roll with peppers and onions. Serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 56155,"Perfect Fingerling Potatoes 1 1/4 pounds kosher or rock salt 2 quarts water 2 pounds small fingerling potatoes, cleaned 4 tablespoons butter, optional Freshly ground black pepper, optional 1 tablespoon freshly chopped chives, optional Instructions: In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56156,"Aquavit's Gingersnap Cookies 1/2 cup light brown sugar 1 cup sugar 2 sticks unsalted butter 1 egg 1/3 cup molasses 2 teaspoons powdered ginger 1/2 teaspoon powdered cardamom 1/2 teaspoon powdered cloves 2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon white pepper 2 1/4 cups flour 1 cup coarsely chopped candied orange peel Instructions: Preheat oven to 350 degrees F. In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy. Add the egg and molasses, and incorporate well. Sift together the dry ingredients and add to the creamed mixture. Mix well, then gently fold in the candied orange peel. Place dough in the refrigerator until chilled. Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well. Place 2 inches apart on a greased cookie sheet. Bake for 7 minutes, or until golden brown. Use a spatula to remove the cookies from the sheet and let cool.; ","[Riesling, Gewrztraminer, Vinho Verde, Cava]" 56157,"\Everything Bagel\ French Fries 2 quarts peanut oil 4 pounds russet potatoes
Kosher salt Everything bagel spice, for serving
Instructions: In a heavy bottomed pot, heat the oil to 325 degrees F. Meanwhile, peel the potatoes and cut them into 1/2-inch-by-1/2-inch sticks. Rinse the starch off the fries by running them under cold water. Pour the fries onto a paper towel-lined baking sheet and pat dry. Drop the fries into the oil in small batches. (You want 1 to 2 inches of oil above the potatoes, so don\u2019t overcrowd.) Parcook the potatoes until they're light golden brown and almost cooked through, 5 to 7 minutes. Remove to a baking sheet lined with paper towels or a baking sheet with a roasting rack on top for draining. Repeat until all the potatoes are cooked. Rinse the blanched fries under cold water one more time, pouring them back onto a paper towel-lined baking sheet to dry. (If making the fries ahead of time, you can freeze the fries in a single layer on a parchment-lined baking sheet for 1 hour. The frozen fries can also be stored in a resealable plastic bag in the freezer up to 1 month.) Increase the temperature of the oil to 360 degrees F. When the oil is up to temp, carefully drop in 2 small handfuls of fries at a time to finish cooking them, allowing them to crisp up. This will take another 2 minutes and they will finish turning golden brown. Remove the fries from the oil to a medium bowl, seasoning well with salt and everything bagel spice immediately after they come out of the oil. Repeat with the remaining potatoes and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 56158,"Rhubarb Bread and Butter Pudding 1 pound red rhubarb, sliced into pieces sugar 1/2 stick butter 12 slices white bread, crusts removed 2 cups heavy cream 1 cup milk 4 large eggs, lightly beaten 1 teaspoon vanilla 3/4 cup sugar 1 tablespoon plus 1 teaspoon sugar for sprinkling Softly whipped cream Instructions: Put sliced rhubarb into a bowl and sprinkle with sugar. Let macerate for 1 hour. Butter the bread and arrange 4 slices, buttered side down, in a buttered dish. Sprinkle with half the rhubarb, arrange another layer of bread, buttered side down, add rest of rhubarb and cover with last 4 bread slices. In a mixing bowl, whisk together 2 cups cream, 1 cup milk, 4 eggs, vanilla and 3/4 cups sugar. Pour mixture through a fine sieve over the bread. Sprinkle sugar over the top and let mixture stand, loosely covered, for at least 1 hour or refrigerate overnight. Bake in a bain-marie in a pre-heated 350 degree oven for 1 hour or until the top is crisp and golden. Serve warm with softly whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56159,"Hazelnut Custards 4 ounces blanched hazelnuts nuts, toasted and skins removed 2 1/2 cups heavy cream 1/2 cup sugar 1 large egg 4 large egg yolks 2 tablespoons Frangelico (hazelnut liqueur) 1 small block of semisweet chocolate, for shaving Instructions: In a mortar and pestle or a food processor, pound the hazelnuts until finely ground. In a medium heavy saucepan, bring the cream to a boil over medium high heat (watch carefully that it does not boil over). Add the sugar and stir until it has dissolved. Stir in the hazelnuts, bring back up to the boil and remove from the heat. Cool the mixture almost to room temperature. Preheat the oven to 350 degrees. In a large mixing bowl, beat the egg and the egg yolks together until evenly blended. Slowly pour the cream mixture in, stirring all the time, until absorbed. Add the Frangelico and then strain the mixture through a fine sieve into a large measuring cup with a lip, pressing hard against the mesh to extract all the flavor from the nuts. Pour the custard mixture into twelve 2 ounce ramekins and arrange them in a large roasting pan. Pour a little boiling water in the base of the pan, to come about halfway up the sides of the little custard pots. Bake on the middle rack until the custards are set in the center, about 35 minutes. Remove from the pan and cool to room temperature, then chill for at least 1 hour. Serve 2 or 3 little custards per person and, using a vegetable peeler, shave a few small curls of chocolate over the top of each. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56160,"Bourbon Potted Chili Onions 3 tablespoons butter 3 pounds sweet onions, Vidalia or Texas sweets, thinly sliced 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons ancho chili powder 3 tablespoons tomato paste 1/4 cup sugar 1/4 cup white vinegar 1/2 cup bourbon 1 cup beef broth Instructions: Melt the butter in a large casserole over low heat. Add the onions, add the salt and pepper and stir to coat well. Cook very slowly over slow heat until the onions are soft and translucent. In rapid succession add the chili powder and stir to incorporate fully. Stir in the tomato paste and sugar and moisten with the vinegar. Continue to cook over low heat. As the liquids begin to bubble, be careful not to burn the tomato and sugar. Nothing should caramelize in this dish. Add the bourbon carefully, allowing the alcohol to burn off. Add the broth and braise, with a lid on, until the onions are nearly dry. May be served hot or cold. ","[Bourbon, Zinfandel, Tempranillo, Rioja]" 56161,"Seared Scallops with Creamed Corn 6 ears of corn, shucked 1/4 cup red wine vinegar 1 tablespoon sugar Kosher salt 1 red onion (1/2 thinly sliced, 1/2 diced) 3 tablespoons vegetable oil 1 12-ounce can 2% evaporated milk (about 1 1/3 cups) Freshly ground pepper 1 1/2 pounds large scallops, \foot\ muscles removed, patted dry 2 small vine-ripened tomatoes, diced 1/2 cup fresh basil, thinly sliced 1/2 cup fresh parsley, torn Instructions: Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater. Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat. Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute. Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56162,"Savory Cheddar Apple Hand Pies 2 tablespoons unsalted butter 1 small yellow onion, halved and thinly sliced Kosher salt and freshly ground black pepper 2 Granny Smith apples, peeled, cored and cut into 1/4-inch dice 1 teaspoon sugar Pinch ground ginger 1 tablespoon plus 2 teaspoons chopped fresh thyme 1/4 cup plus 4 teaspoons Cheddar cheese spread Two 9-inch sheets refrigerated pie dough (from one 14.1-ounce box) 1 large egg 1 tablespoon white sesame seeds 1 tablespoon poppy seeds Instructions: Melt 1 tablespoon of the butter in a medium saute pan over medium-low heat. Add the onion, a pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the onion is softened and caramelized, 8 to 10 minutes. Add 2 tablespoons water and scrape up any browned bits from the bottom and sides of the pan. Increase the heat to medium high. Add the apples and cook, stirring, until just starting to soften, 3 to 5 minutes. Add the remaining 1 tablespoon butter, then sprinkle with the sugar, ginger, 2 teaspoons of the thyme and another pinch of salt. Cook, stirring, until the apples are very tender and light golden, about 6 minutes more. Stir in 1/4 cup of the Cheddar cheese spread and cook until melted and smooth, then remove from the heat. Transfer to a medium bowl and refrigerate until completely cool, about 30 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Unroll a pie dough sheet on a cutting board or clean work surface. Cut out 8 circles with a 4-inch round cutter; gather and reroll the dough if necessary. Beat the egg in a small bowl with 1 teaspoon water. Place about 1 tablespoon of the apple filling into the center of a dough round, then top with 1/4 teaspoon of the remaining Cheddar cheese spread. Brush the edges with some egg wash and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Transfer to one of the prepared baking sheets. Repeat with the remaining dough and filling. Brush the hand pies with more egg wash and sprinkle with the sesame seeds, poppy seeds and remaining 1 tablespoon thyme. Bake until golden brown and puffed, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56163,"Chocolate Pavlova with Strawberries and Cream 5 large egg whites, at room temperature Pinch of cream of tartar Pinch of salt 1 1/4 cups sugar 5 tablespoons Dutch-process unsweetened cocoa powder 2 ounces bittersweet chocolate, finely chopped For the toppings: 1 1/2 cups cold heavy cream 1/2 cup sour cream 1 teaspoon pure vanilla extract 2 tablespoons plus 1 teaspoon sugar 3 cups strawberries, halved or quartered Instructions: Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes. Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter. Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 56164,"Spaghetti Aglio e Olio Kosher salt 1 pound dried spaghetti
1/2 cup extra-virgin olive oil, plus more for finishing
1 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/2 cup rough-chopped fresh parsley
Instructions: Bring a large pot of salted water to a boil, add the pasta and cook, stirring after 1 minute, until about three-quarters of the way done. Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until just beginning to turn golden brown, then add the parsley. Add a ladle of the pasta water to stop the cooking process and allow the flavors to combine. When the pasta is three-quarters of the way cooked, remove it from the water and add it to the saute pan. Add more pasta water as necessary to finish cooking the pasta, letting the liquid reduce as the pasta finishes to form a sauce. Season with salt if desired and transfer to a large serving dish. Drizzle with more olive oil and serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 56165,"Shrimp and Vegetable Saute, Chinese Style 1 teaspoon anchovy paste 1 tablespoon soy sauce 1 teaspoon sugar 1/4 cup chicken broth Dried red pepper flakes 1 tablespoon each vegetable and sesame oil 1 cup seeded red bell peppers, cut into 1-inch squares 1 scallion, whites thinly sliced, greens, cut into rounds, kept separate 1 pound deveined peeled shrimp, halved 1 clove minced garlic 1 cup thawed frozen peas 1/4 cup each chiffonade of mint and basil leaves Instructions: Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add peppers and scallion whites and stir fry or saute, stirring continuously for one minute. Add shrimp and saute for another minute. Add garlic and saute for 15 seconds until you get a good whiff of its aroma. Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp. Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 56166,"Saute of Summer Salad 2 tablespoons olive oil 1/4 cup finely diced red onion 2 kirby cucumbers, peeled, seeded and cut into 1/2-inch half moons 1 bunch radishes, trimmed thinly sliced 2 tomatoes, seeded and cut into 1/2 inch dice 2 cups strips or romaine of washed escarole lettuce 2 teaspoons tarragon or white wine vinegar Salt and freshly ground black pepper Instructions: Heat the olive oil. When hot add the onions and cook for 2 to 3 minutes or until tender. Add the cucumbers and radishes and saute for about a minute or just until hot. Add the tomatoes and lettuce and saute just until lettuce wilts. Remove from heat, add vinegar and season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56167,"Cold Udon with Kimchi and Tofu 1 14-ounce package extra-firm tofu, drained and cut into 8 slices Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1 cup kimchi, sliced into thin strips, plus 3 tablespoons brine 4 teaspoons toasted sesame oil 1 tablespoon soy sauce 1 tablespoon sugar 1 teaspoon distilled white vinegar 1 8-ounce package dried udon 4 cups mesclun greens 1 small Asian pear, peeled and thinly sliced 4 teaspoons toasted sesame seeds Instructions: Press the tofu slices gently between paper towels to squeeze out the excess moisture. Season both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook until well browned, 5 to 6 minutes per side. Let cool, then cut into bite-size pieces. Meanwhile, bring a large pot of water to a boil. Whisk the kimchi brine, sesame oil, soy sauce, sugar and vinegar in a large bowl; set aside. Add the udon to the boiling water and cook as the label directs. Drain and rinse under cold water until very cold. Shake off as much water as possible. Transfer the udon to the bowl with the sauce mixture; add the tofu, sliced kimchi, mesclun greens, pear and 2 teaspoons toasted sesame seeds. Toss to combine; season with salt and pepper. Divide the udon mixture among bowls. Sprinkle with the remaining 2 teaspoons sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56168,"Cranberry Sauce 2 cups cranberries Juice and chopped zest of 1 orange Juice and chopped zest of 1 orange
1/4 cup Port 1/2 cup sugar, or more if needed 1 teaspoon cinnamon 1 tablespoon cornstarch Instructions: In a small saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 56169,"Homemade Tahini 2 cups hulled sesame seeds (see Cook's Note) 3 tablespoons plus 1 1/2 teaspoons vegetable oil, plus more if needed
Instructions: Put the sesame seeds in a food processor and blend on high until the mixture turns crumbly, about 1 minute. Add the oil and blend on high, stopping every minute or so to scrape down the sides, until the mixture is completely smooth, 5 to 8 minutes. You might need to add another tablespoon of oil to reach the desired consistency. The tahini should be smooth and pourable. Store in a clean jar in the refrigerator for about a month and give it a good stir before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56170,"Pinkies Chocolate Lunch Box Treats 4 cups sweetened flake coconut Pink or red powdered food coloring, or use assorted colors 2 cups granulated sugar 1 1/2 cups cake flour (not self-rising) 3/4 teaspoon baking soda 1/2 teaspoon fine sea salt 3/4 cup chopped unsweetened chocolate 1 cup hot, freshly brewed coffee 1 1/2 teaspoons pure vanilla extract 1/2 cup oil 2 large eggs, at room temperature 1/2 cup sour cream, at room temperature 1/2 cup all-purpose flour 2 1/2 cup whole milk 2 teaspoons pure vanilla extract 2 teaspoons coconut extract 1 pound (4 sticks) unsalted butter, softened 2 cups granulated sugar Crystallized Flowers, optional garnish, recipe follows 4 teaspoons meringue powder Pinch salt Bowl of ice cubes 1 cup fine granulated sugar in a fine mesh sugar duster or salt shaker Instructions: For the tinted coconut: Place the coconut in a mason jar or zip-top bag. Add 3 to 5 drops of food coloring, one drop at a time. Shake until it is completely covered and the desired color is evenly distributed. For the cupcakes: Position an oven rack in the lower third of the oven and preheat the oven to 350 degrees F. Line 18 cupcake cups with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, baking soda and sea salt. Let the mixer run on low for 2 to 3 minutes to incorporate air without sifting.
Meanwhile, place the chocolate in a medium bowl, and pour the hot coffee and vanilla extract over the chocolate. Let the chocolate and coffee mixture stand for about 2 minutes to melt the chocolate, then stir until smooth. Set aside.
In another medium bowl, whisk the oil and eggs together quickly so that they combine thoroughly. They will be thick and satiny, and light in color. Whisk in the sour cream but leave some visible streaks of white, being careful not to over mix. Pour in the melted chocolate mixture and mix until just combined. Add the chocolate and sour cream mixture to the dry ingredients in the mixing bowl fitted with the paddle attachment and mix on medium speed adding in thirds until just combined, 1 to 2 minutes.
Remove the bowl from the mixer and incorporate with a rubber spatula any ingredients that may be hiding at the bottom of the bowl. The batter will be very wet and chocolaty, so it helps to transfer the batter into a liquid measuring cup to make it easier to pour.
Pour the batter into the prepared cupcake pan, filling each baking cup about two-thirds full. Refill the measuring cup as needed and repeat until all of the cupcake cups are filled. Bake the cupcakes until a cake tester inserted in the center comes out clean, 20 to 25 minutes. Set aside to cool for at least 20 minutes. Once the cupcakes are cooled, remove them from the paper liners. For the creamy coconut buttercream frosting: Combine the flour, 1/2 cup of the milk and vanilla extract in a small saucepan, and whisk until incorporated. Over medium heat, gradually add the remaining 1 1/2 cups milk and whisk constantly. Continue to cook the mixture until it comes to a low boil. Reduce the heat to low and continue to whisk until the mixture begins to thicken and starts to burp, 2 to 3 minutes.
Remove the mixture from the heat and transfer it to a small heat-proof bowl to cool. Stir the mixture occasionally as it continues to cool to keep it lump free. If you do get few lumps, don't worry, you can whisk the mixture to dissolve the lumps, or pass the mixture through a mesh sieve to get a completely smooth consistency. Set the mixture aside to cool to room temperature.
In a stand mixer or with an electric mixer fitted with the whisk attachment, whip the butter on medium speed until it is soft and creamy, 2 to 3 minutes. Gradually add in the sugar and beat on high speed until light and fluffy, 5 to 7 minutes. Gradually add in the cooled milk mixture and increase the mixer to medium-high speed and whip until the frosting is light and fluffy, scraping down the bottom and sides of the bowl with a rubber spatula to make sure the frosting is thoroughly mixed. The frosting can be stored in an airtight container at room temperature for up to 2 days.
To assemble the cupcakes: Use an apple corer or a paring knife to scoop out a hole in the middle of the cupcake about 1 inch deep. (The extra cake is yours for the snacking.) Fill a pastry bag fitted with a 1/2-inch pastry tip with the buttercream frosting and fill the hole of each cupcake with frosting. Frost the cupcakes all over with the frosting. Place the coconut in a small bowl. Roll the frosted cupcakes in the tinted coconut and decorate with Crystallized Flowers, if desired. Store the cupcakes in an airtight container for up to 2 days. Dilute the meringue powder with 4 tablespoons warm water.
Pick some pesticide free, fresh. fully opened edible flowers such as Johnny-jump-ups, pansies, violets, marigolds and roses. Gently give the flowers a water bath in a small bowl of water with a pinch of salt. Next, dunk them in a bowl filled with ice cubes to perk the petals up. Gently remove the flowers and set aside to air dry on paper towels.
Working over a small bowl, apply a thin layer of the meringue powder mixture with the paint brush. Sprinkle the sugar over the flowers shaking off the excess. Use the tweezers to make sure the delicate flower is completely covered with sugar. Set aside to dry in a cool dry place for 2 to 4 hours. The flowers will take a bit longer to dry in humid weather. Store the dry flowers in an airtight container for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56171,"Onion Soup with Raisins and Madeira 2 tablespoons unsalted butter 2 tablespoons olive oil 2 pounds sweet yellow onions, peeled and sliced very thin 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon freshly ground black pepper 2 garlic cloves, minced or pureed 1/4 teaspoon ground cloves 1 teaspoon paprika 2 tablespoons golden raisins 1/4 cup dry Madeira 5 cups rich chicken or beef stock 4 slices hearty country bread, toasted and brushed with 2 teaspoons olive oil. Instructions: Heat butter and oil over medium low heat in large kettle. Add onions, salt, sugar and pepper and stir well. Cook very gently 30-40 minutes until limp and well caramelized. Add the garlic, cloves, paprika and raisins and cook one minute until their aromas are released. Add Madeira and simmer until reduced by half. Add stock, bring to the boil, then lower heat and simmer covered one hour, then simmer uncovered 30 minutes more. Place one crouton in the bottom of each serving bowl and ladle soup over. ","[Madeira, Chardonnay, Pinot Grigio, Sauvignon Blanc]" 56172,"Asian Chicken-N-Dumplings Five-Spice Chicken Noodle and Shiitake-Dumplings 1 free range chicken, 3 to 4 pounds 1 teaspoon five-spice powder 1 tablespoon soy sauce 8 slices ginger 6 scallions, cut into 2-inch pieces 1 medium zucchini, turned into spaghetti 1 medium peeled carrot, turned into spaghetti Salt and white pepper, to taste 2 eggs 1/2 cup milk 4 tablespoons oil 2 cups sifted all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup chopped parsley (save half for garnish) 2 tablespoons chopped cilantro 1 tablespoon minced fresh thyme 2 tablespoons Sauteed sliced scallions 1/2 cup sauteed and minced shiitake mushrooms Instructions: In a large stock pot, place chicken in and cover with cold water. Add five-spice, soy, ginger and scallions. Bring to a slow boil and simmer for 20 minutes only. Cover pot tightly, seal with foil, turn off heat and let steep for 1 hour. Season with salt and white pepper. Carefully remove chicken from bones and shred by hand. Add chicken back to strained broth. Keep hot. Add zucchini and carrot spaghetti to hot soup 3 minutes before serving. Check for seasoning. PLATING Ladle the soup and spaghetti over the hot dumplings. Garnish with chopped parsley. In a small bowl, whisk together the eggs, milk and oil. In a mixing bowl, mix together flour, baking powder, salt, pepper, half of the parsley, cilantro, thyme, scallions and shiitakes. With the paddle of an electric mixer on low speed, slowly add the egg mixture till it comes together. Do not over work the dough. Let mix stand for 30 minutes. Using floured hands, form small dumplings about the size of golf balls. (Test 1 small dumpling first for seasoning.) In a pot of boiling, salted water add the dumplings in 1 at a time and cook thoroughly, about 6 to 8 minutes. Take dumplings out of strainer and place in large heated soup bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56173,"Corn Pudding 1 cup minced onion 2 ounces butter 3 ounces all-purpose flour 1 quart heavy cream 9 egg yolks 1 quart corn kernels Salt and pepper Ground nutmeg Paprika Cayenne pepper 9 egg whites Instructions: Preheat oven to 350 degrees F. Saute onions with butter until the onions are translucent. Add flour and cream. Temper yolks by beating them with a small amount of the heated onion, flour cream mixture. Add yolks to mixture. Grind half the corn using a hand held stick blender. Add all the corn to the rest of the mixture and heat until thickened. Add spices, to taste. Whip egg whites and fold them into the mixture. Pour into a baking dish and bake the mixture in the oven until the pudding temperature is 160 degrees F on an instant-read thermometer. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56174,"Grilled Corn Niblets with Lime Butter and Cracked Black Pepper 4 ears of corn 2 tablespoons olive oil Salt 3 tablespoons unsalted butter Juice of 1 lime 1 tablespoon coarsely cracked black pepper Instructions: Brush corn with olive oil, season with salt, place on the grill and grill until lightly golden on all sides. Heat the butter in a medium skillet and add the lime juice. Add the corn niblets and cook for one minute. Add the black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 56175,"Fried Dough Oil, for deep-frying 8 ounces pastry scraps
Confectioners' sugar, for sprinkling Instructions: Pour some oil into a heavy-bottomed pot and heat over medium heat until a deep-frying thermometer registers 400 degrees F. Cut the pastry scraps into thin strips. Drop the strips into the hot oil, in batches if necessary, and fry for about 30 seconds, flipping. Drain on a paper towel-lined plate and sprinkle with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56176,"Rack of Lamb and Merguez Sausage 3 tablespoons/45ml olive oil 2 tablespoons/30ml balsamic vinegar 1 tablespoon/15ml honey 1 tablespoon/15ml Dijon mustard Salt and freshly ground black pepper Two 8-rib frenched racks of lamb (each rack about 1 1/2 pounds) 2 tablespoons/30ml canola oil 8 merguez sausages 3 shallots, peeled and halved 2 sprigs fresh rosemary 2 cups/500ml veal stock 2 tablespoons/30ml butter, optional Salt and freshly ground black pepper Crispy Potatoes, for serving, recipe follows Spicy Red Pepper Jelly, for serving, recipe follows Canola or peanut oil, for frying 6 to 8 Yukon gold potatoes, unpeeled, washed and cubed 1 teaspoon/5ml smoked paprika 1/2 teaspoon/2ml smoked salt 2 pinches red pepper flakes 1 bunch fresh chives, finely chopped 1 clove garlic, minced 1 bunch fresh parsley, chopped Olive oil, for drizzling 2 red bell peppers, halved, seeded and cut into pieces 1 Scotch bonnet cl pepper, seeded 1 1/4 cups/310ml sugar 1/2 cup/125ml cider vinegar 1 tablespoon/15ml peeled and minced fresh ginger 1/2 teaspoon/2ml salt Zest and juice of 1 lemon Instructions: For the lamb marinade and sausages: Combine the oil, vinegar, honey and mustard in a large resealable plastic bag. Season with salt and pepper. Add the lamb to the bag and marinate in the refrigerator for at least 3 hours (or overnight). Preheat the oven to 350 degrees F (180 degrees C).
Heat a heavy ovenproof skillet over high heat until hot. Meanwhile, pat the lamb dry and discard the marinade. Add the oil to the hot skillet, then brown the racks of lamb on all sides, about 3 minutes. Add the sausages, shallots and rosemary to the skillet and sprinkle with salt and pepper.
Transfer the skillet to the oven and cook until a meat thermometer inserted into the center of the lamb registers 140 degrees F (60 degrees C), about 25 minutes. Transfer the lamb and sausages to a platter and cover with foil to keep warm and allow the juices to redistribute. Discard the shallots and rosemary and reserve the skillet.
For the sauce: Add the veal stock to the skillet and bring to a simmer, stirring and scraping up any browned bits from the bottom with a wooden spoon. Let the sauce reduce for about 5 minutes or until it reaches the desired consistency. Whisk in the butter, if using, and season with salt and pepper.
Slice the lamb between the bones and serve with the sausages, Crispy Potatoes, a ladle of the sauce and a dollop of Spicy Red Pepper Jelly. Heat the canola oil in a deep fryer to 250 degrees F (120 degrees C). Line a baking sheet with paper towels. Fry the potatoes for about 2 minutes to blanch them. Transfer to the prepared baking sheet to rest for 5 minutes. Raise the oil temperature to 350 degrees F (180 degrees C). Fry the potatoes again until golden brown, about 2 minutes. Transfer to fresh paper towels to drain.
Transfer the potatoes to a large bowl and toss with the paprika, smoked salt, red pepper flakes, chives, garlic, parsley and a drizzle of olive oil. Pulse the bell peppers and cl pepper in a food processor until finely chopped. Transfer to a saucepan and add the sugar, vinegar, ginger, salt and lemon zest and juice. Bring to a boil over high heat, then reduce the heat and simmer until it thickens, stirring occasionally, about 25 minutes. Pour the jelly into a jar. Let cool, then store in the refrigerator. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 56177,"Golden Milk Lattes 1 quart whole milk 2 tablespoons sugar 2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground turmeric
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
Instant espresso powder, as desired
Instructions: Add the milk to a medium saucepan over medium heat. Bring to a simmer, stirring frequently, being careful it does not scorch on the bottom. Then, add the sugar, cinnamon, ginger, turmeric, cardamom, allspice, nutmeg and black pepper. Whisk to combine. When the spices are dissolved and the milk is steaming, remove from the heat and serve. At this point you can mix in the instant espresso powder according to the package instructions if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56178,"Chocolate Coconut Croissants 2 tablespoons coconut oil 1 disk Mexican chocolate
3 croissants, cut in half horizontally
Unsalted butter, for smearing
12 ounces fresh strawberries, sliced into 1/2-inch pieces
6 ounces fresh blackberries, cut in half
6 ounces fresh raspberries, cut in half
1/4 cup toasted dried unsweetened coconut flakes 3 tablespoons toasted pecan halves, chopped Instructions: In a small saucepot, melt the coconut oil on medium heat. Add the chocolate disk and let melt, whisking constantly and making sure the chocolate does not burn. Remove from the heat. Smear the tops of the croissant halves with butter. Heat a saute pan over medium-high heat until hot. Add the croissants and toast until crisp on both sides. Transfer to a serving platter. Smear each croissant half with a little bit of the chocolate mixture. Top with an assortment of the strawberries, blackberries, raspberries, coconut flakes and pecan halves. Drizzle with the remaining chocolate mixture and serve immediately. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 56179,"Frozen Creamy Orange Pop 4 cups orange juice, pulp free and not from concentrate 1/4 cup honey 1 cup 0-percent Greek yogurt 2 teaspoons orange zest (from about 1 large orange) 1 1/2 teaspoons pure vanilla extract Kosher salt Instructions: Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely. Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into six 4-ounce pop molds. Freeze until set, at least 4 hours or overnight. To serve, take a pop from the freezer, run it under warm water and unmold. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 56180,"Bread Pudding with Caramel Rum Sauce Nonstick cooking spray 1 pound purchased brioche bread 5 cups cold whole milk 2 (4.4 ounce) boxes American custard dessert mix 1/3 cup dark rum 2 egg yolks, beaten 1/4 teaspoon ground nutmeg 1/4 cup walnut pieces, lightly toasted 1/4 cup pecan pieces, lightly toasted 1/2 cup golden raisins, optional Caramel Rum Sauce, recipe follows 2/3 cup butterscotch caramel sauce 3 tablespoons heavy cream 3 tablespoons dark rum Instructions: Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with nonstick cooking spray. Tear brioche into 1-inch pieces and place in prepared dish. In a large bowl, combine milk, custard dessert mix, rum, eggs, and nutmeg. Whisk until well blended. Stir in nuts and raisins, if using. Pour over brioche; press down lightly on brioche to submerge into custard. Let stand for 10 minutes, or until brioche absorbs custard slightly. Bake for 50 minutes, or until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce. Combine caramel sauce, cream, and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle over bread pudding. ","[Chardonnay, Tawny Port, Moscato, Riesling]" 56181,"Pasta Alle Vongole 2 tablespoons extra-virgin olive oil 1 clove garlic, minced
1/8 teaspoon red pepper flakes
1/3 cup dry white wine
1 dozen littleneck clams, scrubbed
1/4 teaspoon dried oregano
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 4 ounces linguine
1/2 cup loosely packed fresh flat-leaf parsley, chopped
Instructions: Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper. Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56182,"Top-of-the-Chops BBQ Salad 3 ounces cooked boneless skinless lean chicken breast, chopped 2 tablespoons BBQ sauce (about 45 calories per 2 tablespoons serving) 4 cups chopped romaine lettuce 1 plum tomato, chopped 1/4 cup peeled and chopped jicama 3 tablespoons canned black beans, drained and rinsed 3 tablespoons canned sweet corn kernels, drained 2 tablespoons chopped scallions 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh basil 2 tablespoons shredded fat-free Cheddar cheese 5 low-fat baked tortilla chips, broken into bite-size pieces 2 tablespoons fat-free ranch dressing Instructions: Place the cooked chicken and 1 1/2 tablespoons BBQ sauce in a small bowl and toss to coat. Set aside. Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil. Add the saucy chicken and top with cheese and tortilla chips. To make the dressing: Mix the remaining 1/2 tablespoon BBQ sauce with ranch dressing. Serve and enjoy! ","[Zinfandel, Merlot, Malbec, Tempranillo]" 56183,"Bite Size Cheesecakes with Preserved Lemon and a Cornmeal Crust 2 large lemons 2 cups water 1 cup sugar 6 tablespoons cold unsalted butter, cut into pieces 1/4 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1 1/4 cups polenta, or yellow cornmeal, if unavailable 1/2 lemon, rind grated 1/2 teaspoon freshly ground black pepper Pinch salt Special Equipment: heavy duty plastic wrap (recommended: Saran, Glad, Reynolds) 1 pound cream cheese 1/2 cup sugar 2 eggs 1/8 teaspoon pure vanilla extract 1 tablespoon all-purpose flour Pinch salt Lemon confit, finely chopped, for garnish Instructions: Confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch-wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact. You should have several 1-inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4-inch by 3 inches each. Meanwhile, boil a kettleful of water. Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil, add all the lemon rind, and boil 30 seconds. Drain in a strainer and rinse under cold running water. Repeat 2 times more, using fresh boiling water each time. Combine the sugar and 2 cups of water in the saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer until tender, about 1 hour. Drain in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like). Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other. Let cool and store in an airtight container. Crust: Cream the butter until soft and smooth in a mixer fitted with a paddle attachment. Add the sugar and continue creaming until light and fluffy. Mix in the egg and the vanilla. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the mixer and mix at low speed until almost blended. Turn the dough out onto a work surface and knead briefly, just until the dough comes together. Form into a disk and chill at least 2 hours or overnight. Flour a work surface. Roll out the dough 1/8-inch thick and prick all over with a fork. Use a cutter to cut out rounds of pastry that are slightly larger in diameter than your mini-muffin cups. Transfer the pastry rounds to a sheet pan and chill 30 minutes. Pre-heat the oven to 375 degrees F and bake until light golden brown, about 20 minutes. Let cool. Butter 2 mini-muffin tins and then lay a large piece of plastic wrap over the tin. Push the plastic wrap down into each cup (this is to line it very well). Do not worry, the plastic wrap will not burn or melt in the oven. Heat the oven to 375 degrees F. Filling: Whip the cream cheese until light and fluffy in a mixer fitted with a whisk attachment. Add the sugar and mix. Mix in the eggs and vanilla, then the flour and salt. Divide the filling among the lined cups, filling each one all the way up. Bake for 20 minutes. Let cool to room temperature, then chill. When ready to serve, cut the plastic wrap so you can remove each cup of cheesecake individually. Lift each one out of the cup and invert onto a cornmeal crust. Peel off the plastic wrap. When all the cakes have been assembled, top each one with a tiny mound of chopped lemon confit and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56184,"Bouillon of Forest Mushrooms with Oloroso Sherry 2 tablespoons butter 1 clove garlic, minced 2 shallots, diced 1 pound mixed wild mushroom, such as chanterelles, cepes, black trumpets 1/2 cup white port 2 quarts water Salt and pepper Chives, finely chopped, for garnish Several dashes Osborne aged sherry, for garnish Instructions: Melt butter in a large pot. Sweat the garlic and shallots in the butter for 20 minutes, until translucent. Add mushrooms and sweat until mushrooms are soft. Deglaze pot with white port, and cook until reduced by half. Add the water; cover. Bring to a boil, then remove from the heat and allow to steep for 20 minutes. Add salt and pepper to taste. To serve, ladle bouillon into a soup bowl, and top with chives. Finish by floating several dashes of sherry on the surface of the bowl. ","[Rioja, Barolo, Syrah/Shiraz, Tempranillo]" 56185,"Neely's Lemon Pasta Salad Salt 1 pound corkscrew pasta 1 pound asparagus 2 tablespoons Dijon mustard 1 garlic clove, minced 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil Freshly ground black pepper 1 pint cherry tomatoes, halved 1/4 cup freshly chopped dill leaves 1 cup frozen peas, defrosted 7 ounces crumbled feta cheese Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside. In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well. Trim the ends of the asparagus and cut into bite-size pieces on the bias. Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste. Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56186,"Sesame Snow Peas: Low Carb 1 1/2 cups snow peas, about 6 ounces, strings removed 1 teaspoon soy sauce 1/4 teaspoon dark sesame oil 1 teaspoon toasted sesame seeds Instructions: Toss the snow peas with soy sauce and sesame oil in a medium microwave-safe bowl. Cover tightly. Microwave at full power until crisp-tender, about 1 1/2 minutes. Transfer to a serving dish, sprinkle with sesame seeds, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 56187,"Tailgate Sweet Tea 5 cups water 2 1/2 cups sugar 10 black tea bags Pinch baking soda Water, to taste Bourbon, to taste Peach schnapps, to taste Fresh lemon juice, to taste Instructions: Combine all of the tea ingredients to a large pot over medium heat. The baking soda will darken the syrup and reduce the bitterness. Bring the mixture to a boil stirring to dissolve the sugar and extracting as much tea as possible. Once the mixture is boiling, remove the pot from the heat and let steep until cooled. Remove and discard the tea bags and reserve the sweet tea syrup. In a large container combine the sweet tea syrup and add water, to taste. Add remaining ingredients, bourbon, peach schnapps and lemon juice, also to desired taste. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 56188,"Taco Tomatoes 1 tablespoon olive oil 2 scallions, sliced
2 cloves garlic, minced
1 pound ground chuck
1 mounded tablespoon taco seasoning
Pinch kosher salt
1/2 cup jarred salsa
Hot sauce, to taste
6 hothouse tomatoes 1 cup shredded lettuce
1/2 cup shredded Colby Jack cheese
1/2 cup sour cream
1/4 cup fresh cilantro leaves
1/4 cup jarred jalapenos, drained
Hot sauce, to taste
Wedges of lime, for serving
Instructions: For the beef taco mix: Heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the scallions and garlic. Stir and cook briefly, 30 to 60 seconds, then add the ground beef. Break the beef up and cook until it is totally browned, 3 to 4 minutes, then drain most of the fat. Add the taco seasoning, salt, salsa and hot sauce, then stir to combine. Add 1/4 cup hot water and stir. Cook for 3 to 4 more minutes to thicken. To serve: While the beef taco mixture cooks, place the tomatoes on a cutting board, with the tops facing down. Using a sharp knife, cut the tops of each into 6 wedges, making sure to not cut all the way through to the bottoms. Gently pull the tomato wedges apart, opening up the centers so they can be filled. Taste and adjust the beef taco mix as needed. Fill each tomato with the mix, then top each with lettuce, cheese, sour cream, cilantro, jalapenos and hot sauce. Garnish with the lime wedges. ","[Malbec, Tempranillo, Zinfandel, Vermentino]" 56189,"Smoked Jerk Chicken Wings with Honey-Tamarind Dipping Sauce Smoked Jerk Chicken Wings: 2 pounds chicken wings, split, wing tips removed 1/4 cup canola oil 1/4 cup brown sugar 1 tablespoon ground allspice 2 teaspoons ground cascabel cl 2 teaspoons ground black pepper 2 teaspoons kosher salt 1 cup orange juice 1/4 cup clover honey 1/4 cup ketchup 1/4 cup tamarind concentrate 1-inch piece ginger, thinly sliced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon red wine vinegar Instructions: For the smoked jerk chicken wings: Brush the chicken with canola oil. Combine the sugar, allspice, cl, black pepper and salt. Generously coat the chicken with the spice mix. Heat the grill to medium for indirect grilling. Add the chips to the coals or put in a smoke box and add to the grill. Place the chicken on the grill over medium heat, and cook until golden browned and crisp, about 5 minutes. Cover the grill. Grill until the chicken is brown and crisp and just cooked through, about 10 minutes. Remove from grill and place the chicken in a large bowl.
Meanwhile, for the honey-tamarind dipping sauce: Combine 1/2 cup water, the orange juice, honey, ketchup, tamarind and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until slightly thick, about 15 minutes. Remove from the heat and remove and discard the ginger. Season with salt and pepper. Whisk in the vinegar. Keep warm.
Add the honey-tamarind dipping sauce to the bowl of chicken and toss to coat. Sprinkle with salt and transfer to a platter. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 56190,"Apple Cider Cocktail 2 cups seedless green grapes, halved 2 cups apple cider 1 cup barrel-aged gin 3/4 cup freshly squeezed lemon juice 1/2 cup ginger liqueur 1 tablespoon orange bitters Apple slices, for garnish About 1 cup Vermont hard cider or other hard cider Instructions: Muddle the grapes in a pitcher, using a muddler or wooden spoon. Add the apple cider, gin, lemon juice, ginger liqueur and orange bitters. Cover and chill for 1 to 24 hours. Serve in glasses over ice, garnished with an apple slice and topped off with hard cider.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 56191,"Straw and Hay Pasta with Cream and Smoked Salmon 8 ounces straw and hay pasta (white and green) 2 tablespoons unsalted butter 1/4 pound smoked salmon, cut into 2 inch strips 1/2 cup heavy cream 2 tablespoon snipped chives 1 tablespoon red or black caviar for garnish, optional Salt and pepper Instructions: Cook the pasta and while it is cooking, melt butter over low heat. Stir in the salmon and warm it for a few seconds Add the cream and reduce over low heat until somewhat thickened. Season to taste with salt and pepper. When pasta is done, drain it and return it to saucepan and toss with sauce; adjust seasoning and serve garnished with chives and caviar if you wish. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 56192,"Prosciutto Wrapped Cod 12 slices prosciutto di Parma 3 pounds thick cod, cut into 12 (4-ounce) chunks Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, 3 turns of the pan 1 lemon, cut into wedges Instructions: Halve the slices of prosciutto. Pat cod dry with paper towels and season with salt and pepper. Wrap fish in prosciutto. Heat oil in large nonstick skillet until it ripples over medium-high heat. Cook fish 3 to 4 minutes on each side until prosciutto is crisp and fish is firm. Do not crowd the pan. Work in 2 batches, fish can be served at room temperature or kept warm under a loose foil tent. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 56193,"Lobster Thermidor 2 lemons, halved 1 onion, quartered 1 Bouquet Garni, recipe follows* 2 (1 1/2 to 1 3/4-pound) live Maine lobsters 2 tablespoons unsalted butter 2 tablespoons minced shallots 1/2 teaspoon minced garlic 2 tablespoons all-purpose flour 2 tablespoons cognac or brandy 3/4 cup milk 1/4 cup heavy cream 1/4 teaspoon salt, plus 1/8 teaspoon 1/8 teaspoon ground white pepper 1/2 cup finely grated Parmesan, plus 2 tablespoons 1 tablespoon dry mustard powder 1 tablespoon finely chopped fresh tarragon leaves 2 teaspoons finely chopped parsley, plus additional for garnish 1 bay leaf 1 small sprig fresh thyme 3 sprigs fresh parsley 1/2 teaspoon black peppercorns Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and set aside. Bring a pot of salted water containing the lemons, quartered onion, and bouquet garni to a boil. Add the lobsters and cook until red and firm, 8 to 10 minutes. Transfer the lobsters to an ice bath to stop the cooking process. When the lobsters are cool enough to handle, cut in half lengthwise with a heavy sharp knife and carefully extract the tail meat. Remove the large claws from the body and gently crack with the back of a heavy knife to extract the meat. Gently pull the front legs from the shell and discard. Dice the tail meat and claw meat and set aside. Place the halved lobster shells on a baking sheet, cut sides down, and roast until dry, 5 to 6 minutes. Let cool on the baking sheet. Melt the butter in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and whisk to combine. Cook, stirring constantly with a heavy wooden spoon to make a light roux, about 2 minutes. Add the cognac and cook, stirring, for 10 seconds. Add the milk slowly, stirring constantly to incorporate. Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon, 2 to 3 minutes. Slowly add the cream, stirring constantly, until all is incorporated. Cook, stirring, over medium heat for 1 minute. (The mixture will be very thick.) Add the salt and pepper and stir well. Remove from the heat and stir in 1/2 cup of the cheese, the mustard, tarragon, and parsley. Fold in the lobster meat. Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet. Sprinkle the top of each lobster with a portion of the remaining cheese and broil until the top is golden brown, 5 minutes. Place 1 lobster half on each of 4 large plates, garnish with additional parsley, and serve immediately. Place the bay leaf, thyme, parsley sprigs, and peppercorns in the center of a 6-inch square piece of cheesecloth or a large paper coffee filter. Draw up the sides to form a pouch and tie with kitchen twine or unflavored dental floss. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 56194,"Red Beans and Rice with Elk Andouille 8 ounces dry red kidney beans 8 ounces smoked bacon, roughly chopped 8 ounces ham, diced 1 cup finely chopped yellow onion 1 cup finely chopped bell pepper 3 bay leaves 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon cayenne pepper 8 cups chicken broth Kosher salt and freshly ground black pepper 1 pound elk sausage links 2 cups cooked rice 3 green onions, sliced Instructions: Cover the beans with 2-inches of water and refrigerate overnight. Cook the bacon over medium heat in a large pot until crispy. Add the ham and cook until browned, about 4 minutes. Stir in the onion and bell peppers and cook until soft, about 5 mintues. Add the bay leaves, garlic powder, onion powder, and cayenne pepper. Continue to cook for 3 minutes. Drain the beans and add to the pot. Add the chicken broth and bring to a boil. Reduce the heat and simmer for about 2 hours, or until the beans are very tender. Once the beans are tender, mash them against the side of the pot. Repeat approximately 10 times. Stir to distribute the mashed beans. Simmer about 20 more minutes. Add salt and pepper, to taste. Slice the elk sausage links lengthwise. In a medium skillet, sear the sausage until golden brown, about 7 to 10 minutes per side. To serve, scoop cooked rice into the middle of a serving bowl. Ladle the red beans around the rice. Place a sausage link on top. Garnish with green onions. ","[Malbec, Tempranillo, Garnacha, Barbera]" 56195,"Heinz 57 Chicken Turnovers 1 Package (13.8 oz.) refrigerated pizza crust dough 1/2 cup Heinz 57? 1/2 cup Prepared spinach dip 2 cups Frozen cooked fajita-style chicken strips, thawed and chopped 1/2 cup Chopped red bell pepper Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray. Sprinkle work surface with a pinch of flour or cornmeal to prevent dough from sticking if desired. Unroll dough onto work surface and cut into 4 pieces. In a small bowl, mix together Heinz 57® and spinach dip until smooth. Spread about 1/4 cup of Sauce mixture evenly on each piece of dough, leaving 1/2-in. around the edge. Arrange 1/2 cup of chicken and 2 Tbsp. of pepper onto one half of a dough piece. Gently fold dough over the filling to form a triangle shape. Seal the edges by crimping with fingertips or with a fork. Cut 1 or 2 slits on top of crust. Repeat with remaining dough pieces. Transfer turnovers to baking sheet and lightly coat with nonstick cooking spray. Bake for 12 to 15 minutes, or until golden brown. Serve immediately. TIP: If desired, add your favorite vegetables such as chopped tomatoes, sliced onions, roasted peppers or sliced mushrooms, to the filling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56196,"Brown Butter Buttermilk Donuts 3 tablespoons unsalted butter 2 cups cake flour, plus more for dusting 1/2 cup almond flour
2 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup granulated sugar
Zest of 1/2 lemon (1 to 2 teaspoons zest)
1/4 teaspoon almond extract
1 large egg plus 1 yolk
1/3 cup buttermilk
2 to 3 quarts neutral oil (vegetable or peanut are good)
2 1/2 cups powdered sugar 1/4 cup buttermilk
1/4 teaspoon almond extract
1/4 teaspoon kosher salt
Juice of 1/2 lemon (1 to 2 tablespoons juice; include the pulp) Instructions: For the donuts: In a small saucepan, melt the butter over medium-low heat. Let it cook on low heat, swirling occasionally while it crackles and hisses, until the crackling stops and the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and let cool to room temperature. Combine the cake flour, almond flour, baking powder, salt and baking soda in a bowl, whisk together and set aside. In a mixer with the paddle attachment, beat together the melted butter, granulated sugar and lemon zest. Add the almond extract, whole egg and egg yolk and beat until light and fluffy, 2 to 3 minutes. Add the dry ingredients and buttermilk and mix just until a soft dough forms. Remove onto a piece of plastic wrap, flatten out to a disc, cover and refrigerate for at least 1 hour (or overnight if you want to make the night before and finish in the morning). Unwrap the dough onto a liberally floured surface and pat out with your hands (or you can use a rolling pin) to 3/4 inch thick. Using a 3- to 4-inch glass or round cutter, punch out as many dough circles as you can and place on a baking sheet. Reroll until all the dough is cut. Using a small bottle cap or a round pastry tip, cut a hole in the center of each donut (you can use these pieces to test the oil or to have as snacks). Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. It is important that the dough is cold when frying (chilled dough is easier to handle and results in a nicer crust with well-defined cracks). Heat 2 inches of oil in a heavy-bottomed pot to 350 degrees F. For the glaze: Right before frying the donuts, combine the powdered sugar, buttermilk, almond extract, salt and lemon juice in a medium bowl and whisk until smooth. When the oil is hot, carefully drop the donuts in the oil (2 to 3 at a time; do not crowd the pot). They will sink to the bottom but pop up after 15 to 20 seconds (don\u2019t disturb them during this time). Fry, flipping frequently, until deep golden brown, 3 to 5 minutes. Remove from the oil onto a rack. While still warm but cool enough to handle, drop each donut into the glaze, flip to coat the entire thing, then let set on the rack. These are the best right away, but they actually keep pretty well for a day or two because they are very moist. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56197,"Strawberry-Rhubarb Pie 2 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 2 sticks cold unsalted butter, cut into chunks 2 tablespoons milk 2 tablespoons coarse sugar 1 1/4 pounds rhubarb 2 pints strawberries 1 cup granulated sugar 2 heaping tablespoons all-purpose flour 1/2 teaspoon ground cinnamon Pinch of salt 2 teaspoons vanilla extract Juice of 1/2 lemon Instructions: Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss. Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough. Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers. Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 56198,"Caipirinha 1 lime 1 tablespoon superfine sugar 2 ounces Cacha?a* Crushed ice Instructions: Cacha?a is a Brazilian brandy made from sugar cane. Cut up a lime into 8 wedges. Muddle the wedges in a rocks glass with sugar. Add Cacha?a and top with ice. Stir and serve. ","[Cacha?a, Rum]" 56199,"Chocolate-Strawberry Panini 1/4 cup chocolate-hazelnut spread (recommended: Nutella) 12 (1/2-inch) thick slices pound cake (from 1 (10.75-ounce) loaf 6 fresh strawberries, hulled and very thinly sliced Butter-flavored nonstick cooking spray Instructions: Heat a panini grill to medium according to the manufacturer's instructions. Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down. Spray panini grill with nonstick spray and grill each panino until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panino in half and serve. ","[Merlot, Pinotage, Moscato, Riesling]" 56200,"Tequila Bars 1 12-ounce box vanilla wafers 1/2 cup pine nuts 3/4 cup unsalted butter (1 1/2 sticks), melted 1/3 cup tequila 1/2 cup fresh lime juice 5 large egg yolks, plus 2 egg whites 1 14-ounce can sweetened condensed milk 1 tablespoon sugar Instructions: Preheat the oven to 350 degrees. Pulse the wafers and pine nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/4 cup of crumbs. Press the remaining crumb mixture evenly into a 9-by-13 shallow baking pan; bake until golden brown, 15 to 18 minutes. Cool. In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk. In another medium bowl, beat the egg whites and sugar with an electric mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting into bars. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Moscato]" 56201,"Tsai Family Egg Rolls with Sweet and Sour Sauce and Spicy Mustard 2 tablespoons canola oil, plus additional for deep frying 1 tablespoon finely chopped garlic 1 tablespoon finely chopped ginger 2 serrano chiles, stemmed and finely chopped 1/2 pound ground pork (may substitute ground turkey) 1 cup shredded Chinese cabbage 1 cup bamboo shoots, rinsed and julienned 4 tablespoons soy sauce 1 cup black mushrooms, soaked and julienned 2 tablespoons Shaoxing wine 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry) Salt and pepper 1 cup chopped scallions, both white and green parts 1 cup bean threads, soaked in warm water to cover until soft (10 to 15 minutes), drained well, and cut into 2-inch pieces 1 (1-pound) package egg roll wrappers 1 egg beaten with 1/4 cup water, for egg wash Sweet and Sour Sauce, recipe follows Spicy Mustard, recipe follows 1/3 cup rice wine vinegar 2 teaspoons soy sauce 2 tablespoons Shaoxing wine 2 cups fresh pineapple juice 1/4 cup brown sugar 1/4 cup white sugar 1 teaspoon red cl flakes 3/4 cups pineapple, cut into cubes 1/2 cup mango, cut into cubes 1/4 cup each red and green peppers, 1/2 inch dice 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry) 1/3 cup dry mustard, mixed with 1/4 cup water 1/3 cup Dijon mustard 1 tablespoon sugar Instructions: Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend. Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes. Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes. Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness. To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve. In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the cl flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot. In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56202,"Melted Ice Cream Chocolate Mousse 1 cup melted vanilla ice cream 1 tablespoon cocoa powder, sifted 6 ounces chopped 70-percent bittersweet chocolate, plus 2 tablespoons shaved, for serving 3 large pasteurized egg whites Kosher salt 1/2 cup heavy cream Instructions: Whisk the ice cream and cocoa powder in a saucepan, making sure there are no lumps. Heat over medium heat until simmering. Put the chopped chocolate in a medium bowl and pour the heated ice cream over the top. Stir to evenly melt the chocolate, then let cool to warm. Beat the egg whites with a pinch of salt until they hold stiff peaks. Whisk one-third of the whites into the chocolate base to lighten. Gently fold in the remaining egg whites. Beat the heavy cream until it just holds medium-stiff peaks, then fold into the chocolate mixture. Divide the mousse among 4 serving bowls and chill until set, about 1 hour 30 minutes. Serve topped with the shaved chocolate. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 56203,"Healthy Chocolate Spread 1 cup pitted dates 1/4 cup sunflower butter
2 tablespoons cocoa powder
1 tablespoon honey
Pinch kosher salt
Instructions: Place the dates in a small bowl of warm water. Soak for 30 minutes. Drain the dates, reserving 2 tablespoons of the soaking water. Transfer the dates and reserved water to a food processor and puree until a fine paste is reached, about 2 minutes. Add the sunflower butter and puree for 30 seconds more. Add the cocoa powder, honey and salt and pulse until combined. Store in an airtight container for up to 2 weeks. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 56204,"Spicy Chopped Salad with Tortillas 2 heats romaine lettuce, chopped 3 tablespoons canned or jarred sliced jalapenos, drained 3 tablespoons salad olives, Manzanilla with pimento, drained 1 vine ripe tomato, seeded and chopped 1/2 red onion, chopped 1 cup broken tortilla chips, any variety 2 tablespoons taco sauce 1 lime, juiced 2 tablespoons chopped cilantro or flat-leaf parsley 1/4 cup olive oil, eyeball it Salt and pepper Instructions: Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 56205,"Citrus Pan-Roasted Chicken One 3- to 3 1/2-pound chicken 2 Meyer or regular lemons Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil 1 sprig fresh thyme 1 sprig fresh rosemary Instructions: To spatchcock the chicken: Put the chicken breast-side down on a work surface and use poultry shears to cut along both sides of the backbone. Open up the chicken and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast); this makes it easier to flatten. Turn the chicken breast-side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way. Refrigerate the chicken, skin-side up and uncovered, for 1 1/2 hours to air-dry. Remove and allow to air-dry at room temperature for an additional 30 minutes before cooking. Preheat the oven to 450 degrees F. Halve the lemons, then slice one of the lemon halves into rounds. Using your index finger, separate the skin of the chicken from the meat and slide the lemon slices underneath the skin. Season the chicken with salt and lots of freshly ground pepper. In a large cast-iron pan, heat the oil over medium-high heat. Add the chicken skin-side down and cook until the skin is well browned, 8 to 10 minutes. Scatter the thyme and rosemary on top (leave the chicken skin-side down) and place the 3 remaining lemon halves in the pan cut-side down. Transfer to the oven and roast until the juices run clear and an instant-read thermometer inserted in a thigh registers 165 degrees F, about 40 minutes. Rest the chicken on a plate or baking sheet skin-side up for 20 minutes before carving. Squeeze the roasted lemons over as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 56206,"Salmon Croquettes 2 cups cooked and flaked salmon 2 eggs 1/4 cup all-purpose flour 1 onion, chopped 1 teaspoon black pepper 1/2 teaspoon seasoning salt 1 cup cornmeal Nonstick cooking spray Instructions: Preheat the oven to 350 degrees F. Mix all of the ingredients, except cornmeal, in a large bowl. Using your hands, form the salmon mixture into small balls, and then roll the balls in cornmeal. Spray a cookie sheet with nonstick spray, arrange the balls on the cookie sheet, and flatten each ball on the surface. Bake for 25 minutes or until browned. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 56207,"Holiday Wreath Rolls 1/2 cup butter, melted, plus 4 tablespoons, melted, for brushing 1 cup finely grated Pecorino cheese 2 cloves garlic, chopped 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 2 (7 1/2- ounce) cans store-bought buttermilk biscuits Instructions: Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter. Combine the cheese, garlic, and herbs in a small bowl. Set aside. Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap. Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 56208,"Cherry, Almond and Cinnamon Granola 4 cups old-fashioned rolled oats 2 cups sweetened, shredded coconut 2 cups sliced almonds 1 1/2 cups dried cherries, chopped 1/2 cup vegetable oil 1/3 cup good honey 2 teaspoons ground cinnamon Instructions: Preheat the oven to 350 degrees F. Toss the oats, coconut, almonds, and cherries together in a large bowl. Pour the vegetable oil and honey over the oat mixture. Add the cinnamon, and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes. Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container. ","[Zinfandel, Merlot, Cabernet Sauvignon, Syrah]" 56209,"To-Die-For Thanksgiving Stuffing 1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven) 1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale 1 lb. thick-cut bacon, chopped and browned, fat reserved 8 eggs, lightly beaten 2 large onions, chopped 8 cloves garlic (or more to taste), crushed 2 tbsp. rosemary 1 tbsp. thyme leaves 1 lb. toasted pecans 2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing) 1 cup bourbon Instructions: Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft. In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans. Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as \stuffing.
When combined, stuff bird or place in separate large baking dish(es). Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing. Serves 12 or more as part of a Thanksgiving feast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56210,"Wild Mushroom Soup with Arugula and Crispy Serrano Ham 4 tablespoons unsalted butter 2 tablespoons olive oil 3 pounds assorted wild mushrooms (portobello, cremini, shiitake, oyster, porcini), wiped clean and chopped Salt and freshly ground black pepper 1 small Spanish onion, thinly sliced 12 cremini mushrooms, coarsely chopped 2 tablespoons flour 6 cups homemade Rich Chicken Stock, recipe follows, or low-sodium canned chicken broth 1 tablespoon porcini powder 2 cups canola oil 8 slices serrano ham 1/4 pound wild or regular arugula White truffle oil, for drizzling 4 pounds chicken bones, chopped 3 large Spanish onions, quartered (skin left on) 1/2 head celery, coarsely chopped 2 large carrots, coarsely chopped 3 tablespoons olive oil Salt and freshly ground black pepper 2 bay leaves 1/4 cup whole peppercorns Small bunch flat-leaf parsley, stems only 6 sprigs fresh thyme Instructions: Heat 3 tablespoons butter with 1 tablespoon olive oil in a large stockpot over high heat. Add the wild mushrooms and cook until the mushrooms are golden brown and their liquid has evaporated, about 8 to 10 minutes. Transfer the mushrooms to a bowl. Heat 1 tablespoon butter with 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the cremini mushrooms and cook until golden brown, about 4 to 5 minutes. Sprinkle flour over mushrooms and cook for 2 minutes. Add the stock and porcini powder and cook for 20 minutes. Season, to taste, with salt and pepper. Strain the stock through a strainer into the stockpot that you sauteed the wild mushrooms in and discard the onion and mushrooms. Cook stock over medium heat until thickened slightly and then stir in the sauteed wild mushrooms and cook for 15 minutes. Season, to taste, with salt and pepper. While the soup is cooking, heat the canola oil in a high sided saute pan over high heat until the oil begins to shimmer. Carefully add the ham, in batches, and cook until crispy, about 45 seconds to 1 minute. Drain on a plate lined with paper towels. Ladle the soup into bowls, add a handful of arugula, top with a slice of the crispy ham, and drizzle with a teaspoon of white truffle oil. Preheat oven to 450 degrees F. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes. Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use. Yield: about 6 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 56211,"Peanut Butter Cookies with Blackberry Jam 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder, such as Hershey's 1/2 teaspoon baking soda 1/8 teaspoon fine sea salt 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces 3/4 cup creamy peanut butter, at room temperature 3/4 cup, plus 1/4 cup granulated sugar 1/2 packed cup light brown sugar 1 egg, room temperature, beaten 1 teaspoon pure vanilla extract 1/4 cup blackberry jam Instructions: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside. In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside. In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of the granulated sugar, and the light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated. Put the remaining 1/4 cup granulated sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake until the dough has spread and the surface of the cookies are crackled, 11 to 14 minutes. Cool for 5 minutes and then transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 56212,"Brie with Almonds and Honey 1 wedge of brie, about 12 ounces 1/4 cup of honey 1/4 cup toasted sliced almonds 1 large French baguette Instructions: Preheat oven to 350 degrees. Place brie in a baking dish. Drizzle with honey and sprinkle With toasted almonds. Bake for 10 minutes. Serve with thick slices of French bread. ","[Chardonnay, Sauvignon Blanc, Riesling]" 56213,"Winner's Circle Lasagna 2 tablespoons olive oil 1 medium onion, minced 2 to 3 cloves garlic, minced 1 (4-ounce) can tomato paste 2 cups water Salt Pepper 1 package wonton skins, about 60 (these measure about 3 inches square) 2 large yellow squash, peeled and sliced lengthwise into very thin slices, with a mandoline 2 large zucchini, peeled and sliced lengthwise into very thin slices, with a mandoline 1 large eggplant, peeled and sliced lengthwise into very thin slices, with a mandoline 2 large fresh tomatoes, sliced very thin, on a mandoline 2 cups ricotta cheese 1/2 cup shredded mozzarella cheese 6 to 8 sprigs fresh basil 1 1/2 tablespoons cornstarch 3/4 cup chicken broth 3 tablespoons butter 1 roasted red bell pepper, seeded and peeled 1 small clove garlic Instructions: For the Lasagna: Heat olive oil in a small pan and saute onions and garlic until onions become translucent, being careful not to burn garlic. Stir in tomato paste and 2 cups water and season with salt and pepper, to taste. Cover and cook over low heat for approximately 15 minutes, or long enough to allow flavors to integrate into a sauce. Preheat oven to 350 degrees F. Lay 1/4 (about 15) of the wontons over the bottom of a lasagna dish, followed by a layer each of yellow squash, zucchini, eggplant, fresh tomato, about 1/2 cup tomato sauce, and 1/2 cup of the ricotta. Repeat for a total of 4 layers, finishing on the top layer with the mozzarella. Bake for about 30 minutes covered with foil, and about 10 minutes more uncovered. Remove from oven and let rest 10 minutes. While the lasagna is in the oven, begin the red pepper coulis. Whisk the cornstarch into the chicken broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce. Spoon some red pepper coulis onto serving plate and place a square of lasagna on top. Garnish with fresh basil sprigs. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 56214,"Almond Croissant French Toast with Almond Butter Syrup 1 stick unsalted butter, cut in half 4 tablespoons unsalted butter 1/4 cup sliced almonds
3/4 cup pure maple syrup
1/4 teaspoon pure almond extract
3 eggs 3 egg yolks
2 tablespoons pure cane sugar
1 1/4 cups half-and-half
1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
Pinch sea salt
4 fresh all-butter croissants, sliced crosswise partway through, opened and flattened Confectioners' sugar, for garnish Fresh mint leaves, for garnish Instructions: For the butter: Heat the butter in a heavy-duty saucepan over very low heat until it melts. Simmer gently until the foam rises to the top of the melted butter. Remove from heat and skim off the foam with a spoon. Line a mesh strainer with a few layers of cheesecloth or gauze and place over a bowl. Carefully pour the warm butter through the cheesecloth-lined strainer into a bowl, leaving behind any solids from the bottom of the pan. For the syrup: In a small saute pan over medium heat, melt the butter until it begins to shimmer. Add the almonds and saute until lightly golden brown. Add the syrup and almond extract and cook until heated through. Keep warm. For the French toast: In a small baking dish, whisk together the eggs, yolks and sugar until smooth. Add the half-and-half, almond extract, vanilla extract and salt and whisk until combined. Heat 2 tablespoons of the clarified butter in a medium saute pan over medium heat until it begins to shimmer. Dip one of the croissants in the egg mixture for 10 seconds, flip and soak another 10 seconds. Carefully put the soaked croissant into the hot butter cut-side down and cook until golden brown and a crust has formed, about 1 1/2 minutes. Flip and cook until the bottom is crisp and golden brown as well, about 1 minute. Repeat for the remaining croissants. Serve hot with the almond butter syrup. Garnish with mint leaves and sprinkle confectioners' sugar over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 56215,"Pasta with Vodka Sauce and Shrimp 1 small to medium onion EVOO
4 tablespoons butter
3 large cloves garlic
Salt
1 teaspoon Calabrian chili paste OR 1/2 teaspoon crushed red pepper flakes
1 cup vodka
1 can (28 ounces) Italian crushed tomatoes
A few leaves of basil, torn, plus a few to serve
1 pound penne rigate pasta 1 pound large raw shrimp, deveined and tails removed
1 lemon
1/4 cup Pernod or white vermouth
A handful flat-leaf parsley, finely chopped
1 cup heavy cream
A handful freshly grated Parmigiano-Reggiano cheese, plus some to pass at table, optional ( -- and controversial to some Italians)
Instructions: Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp. Gather your ingredients. Peel and finely chop the onion. In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes. Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand. Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp. In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat. Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat. Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary. Transfer pasta to large serving bowl or to individual shallow bowls to serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 56216,"Quick Fix Beer Bread Cooking spray 2 1/4 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 12 ounces lager beer 2 tablespoons olive oil Instructions: Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Make a well in the center. Pour in beer and olive oil and mix until just blended. Pour batter into prepared loaf pan and bake 45 minutes, until golden brown. ","[Lager, Hefeweizen, Pale Ale]" 56217,"Regina Margherita 7 ounces pizza dough 1/2 cup canned tomatoes ( recommended: San Marzano), hand crushed 2 ounces buffalo milk mozzarella, sliced Extra-virgin olive oil, to serve 3 to 4 fresh basil leaves, for garnish Instructions: Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F. Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the tomatoes and put on the fresh mozzarella. Slide the pizza onto the stone and bake for 8 to 10 minutes. When finished, sprinkle on a few drops of olive oil and garnish with basil leaves. Buon Appetito! ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 56218,"Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter and Grilled Leeks with Herbed Vinaigrette 1 tablespoon olive oil 1/4 cup finely chopped shallots 1 teaspoon finely chopped garlic 2 stick unsalted butter, at room temperature 1/4 cup Worcestershire sauce 2 tablespoons dry mustard 3 tablespoons finely chopped chives Salt and freshly ground pepper 2 cups coarsely ground black peppercorns 3 tablespoons ancho cl powder 8 T-bone steaks, each 10 to 12 ounces Olive oil Salt 1 tablespoon Dijon mustard 1/4 cup white wine vinegar 1 tablespoon finely chopped shallots 1/3 cup minced assorted fresh herbs, (chives, parsley, tarragon, chervil) 1/2 cup extra virgin olive oil Salt and freshly ground pepper 12 medium leeks, tough outer leaves discarded, trimmed, split lengthwise Olive oil Salt and freshly ground pepper Instructions: Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm. Preheat grill. Mix the peppercorns and ancho cl powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter. Whisk together the mustard, vinegar, shallots and herbs. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush leeks with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side, until just cooked through. Remove to a platter and drizzle with the vinaigrette. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Tempranillo]" 56219,"Gina's Pink Lady Cocktails 2 shots gin 1 shot applejack brandy 1 lemon, juiced 6 dashes grenadine Ice cubes Maraschino cherry, for garnish Instructions: Add the gin, brandy, lemon juice and grenadine to a cocktail shaker filled with ice cubes. Shake vigorously. Strain into a martini glasses and garnish each with a cherry. ","[Prosecco, Ros, Lambrusco]" 56220,"Big Salami Railroad Sandwich 1 pound store bought Italian or French loaf Extra-virgin olive oil, for drizzling 1 teaspoon dried oregano, divided Crushed red pepper, to taste 6 ounces (170 grams) honey ham, thinly sliced 3 ounces (85 grams) Genoa salami, thinly sliced 3 ounces (85 grams) soppressata, thinly sliced 4 ounces (113 grams) provolone, sliced 2 cups (450 grams) Chicago-style giardiniera, store bought or homemade Giardiniera, recipe follows 3 small carrots, roughly chopped 3 stalks celery, sliced 3 jalape?o peppers, seeded and sliced (or seeds kept intact if you want it spicy) 1 small head cauliflower, core removed cut into small florets 1 red bell pepper, roughly chopped 1/2 cup (120 grams) white distilled vinegar 1 tablespoon kosher salt Olive oil Instructions: Cut the loaf of bread in half, lengthwise. Drizzle olive oil on the cut-side of both halves of bread. Sprinkle each half with 1/2 teaspoon of dried oregano and a pinch of crushed red pepper. Layer one half with the ham, salami, soppressata, and finish with provolone. Spoon the giardiniera over the top, then close with the top of the bread and press down. Wrap the sandwich tightly to absorb the flavors and refrigerate for 1 to 2 hours. Slice into big sandwiches and enjoy immediately or wrap individually to go. These will keep in the refrigerator for a day or two. In the bowl of a food processor fitted with the blade attachment, add the carrots, celery, jalape?os, cauliflower and red bell pepper. Pulse until finely chopped. Transfer into a container just large enough to hold all of them (for example, a half-gallon jar). In a measuring cup, whisk together the vinegar and salt, then pour over the vegetables. Fill the rest of the container with cold water, then cover and refrigerate overnight. Drain, then return to the original container and fill with olive oil to cover. Refrigerate for 3 to 4 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 56221,"Savory Tomato Shabu Shabu with Seafood Dippers 4 large tomatoes, seeds removed 4 cups vegetable stock 1 (1-inch) piece fresh ginger, sliced 2 tablespoon roughly chopped cilantro leaves 1/2 pound shrimp, peeled and deveined 1/2 pound salmon tail, sliced thinly 1/2 pound scallops, sliced in 1/2 Lemon Mayonnaise, for serving, recipe follows Ginger Cream, for serving, recipe follows 1/2 cup mayonnaise 1 large lemon, zested and juiced 2 hands fresh ginger, chopped into 1/2-inch pieces, skin on 1/2 cup mayonnaise Instructions: Place a blender onto the counter and add all 4 of the tomatoes and 1/2 cup of the vegetable stock. Cover and blend altogether until the tomatoes are completely pureed. Add the remaining vegetable stock and pulse for a few more seconds to combine. Place mixture into a saucepan or stove-top safe fondue pot, add the sliced ginger and roughly chopped cilantro, cover and place on medium heat until the mixture comes to a boil. While the sauce is heating, take the seafood out of the refrigerator and begin to arrange the fish on a plate. As soon as the sauce has come to the boil, transfer the pot onto the heat station on the table, and continue to keep the mixture at boiling point. If the liquid seems to have reduced just add more vegetable stock. Take a skewer and a piece of fish, skewer the fish and dip it into the sauce. Wait just a few seconds and taste with dipping sauces. Serve the seafood dippers with Lemon Mayonnaise and Ginger Cream In a mixing bowl combine the mayonnaise, lemon zest and juice. Yield: 8 servings Prep Time: 5 minutes Difficulty: Easy In a food processor place both heads of the ginger, pulse the ginger until it has become a pulp. Place the mayonnaise into a mixing bowl. Place a clean kitchen towel or cheesecloth over a bowl; transfer the pulp onto the towel. Pick up the towel by all 4 corners. Twist the kitchen towel very tightly over the mixing bowl, and let the ginger juice pour into the bowl. Stir in the mayonnaise, mix well and serve. Yield: 8 servings Prep Time: 5 minutes Difficulty: Easy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 56222,"Spicy Zucchini, Pepper and Potato Soup 1 large red frying pepper or red bell pepper, for roasting 3 tablespoons extra-virgin olive oil 1 to 1 1/4 pounds small zucchini, very thinly sliced into discs 2 cl peppers, Fresno or other, tops removed, seeded and sliced into very thin rings 2 mild green frying peppers (cubanelle), thinly sliced into rings 1 medium yellow or red onion, peeled and thinly sliced into rings 5 to 6 baby Yukon gold potatoes, very thinly sliced into discs (like potato chips) 4 cloves garlic, thinly sliced Salt and freshly ground black pepper 2 tablespoons finely chopped rosemary A few sprigs thyme, leaves picked and finely chopped 2 pounds peeled fresh heirloom tomatoes, chopped OR 1 (28-ounce) can fire-roasted crushed tomatoes, stewed tomatoes or chunky-style crushed tomatoes 2 to 3 cups chicken or vegetable stock Fresh sweet basil leaves, shredded or torn, for garnish Crusty bread or fresh baguette, for serving Instructions: Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice. Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like. Cool completely and store for make-ahead meal. Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 56223,"Strawberry and Brownie Ice Cream Cake with Chocolate Ganache 3/4 cup heavy cream 8 ounces bittersweet chocolate, chopped Unsalted butter, for the pan 8 to 10 brownies (2 1/2-inch squares) 1 quart strawberry ice cream, softened 2 cups heavy cream 2 to 3 tablespoons chocolate syrup 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract 1/4 cup crushed chocolate wafer cookies Chocolate sauce, for drizzling Instructions: For the ice cream cake: Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using. Butter a 9-inch springform pan and line the bottom with a parchment paper circle. Cover the bottom of the prepared pan with the brownies, using any extra pieces to line the sides of the pan if desired. Spread the chocolate ganache on top. Scoop the ice cream onto the ganache layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. For the chocolate whipped cream frosting: Add the heavy cream, chocolate syrup, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.) Frost the top and sides of the cake with the chocolate whipped cream frosting, sprinkle with the cookies and drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 56224,"Mama's Little Helper 1 cucumber