Roll the dough into 1-inch balls, then roll in the remaining 1/4 cup sugar. Arrange about 1 1/2 inches apart on the prepared baking sheets. Use the handle of a wooden spoon to indent the centers, pinching together any large cracks (a few small cracks are fine). Refrigerate until firm, 20 to 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Fill each indentation with 1/2 to 1 teaspoon jam. Bake, switching the pans halfway through, until the cookies are set and lightly browned on the bottom, 20-25 minutes. Let cool completely on the baking sheets. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 4940,"Pumpkin Pie with Bourbon-Maple Whipped Cream and Cinnamon Crunch 1/2 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 cup light muscovado sugar 1 teaspoon ground cinnamon 7 tablespoons cold unsalted butter, cut into small cubes 2 cups graham cracker crumbs 1 stick unsalted butter, melted 1/8 teaspoon ground cinnamon 1 large egg, lightly beaten 3 large eggs, plus 3 egg yolks 3/4 cup dark muscovado sugar 1/4 cup granulated sugar 2 tablespoons molasses 1 1/2 cups canned pumpkin puree 1 1/4 teaspoons ground cinnamon, plus more for the top 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 cup heavy cream 1/2 cup whole milk 1/2 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons pure vanilla extract) 3 tablespoons unsalted butter, melted 1 1/4 cups cold heavy cream 1/2 vanilla bean, split lengthwise, seeds scraped out 2 tablespoons Grade B maple syrup 1 to 2 tablespoons bourbon Instructions: Make the cinnamon crunch: Preheat the oven to 350 degrees F. Combine the flour, oats, light muscovado sugar and cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on. Make the crust: Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10-inch pie plate. Brush with the beaten egg. Bake until golden brown and firm, about 12 minutes. Let cool on a rack. Reduce the oven temperature to 300 degrees F. Make the filling: Whisk the eggs, egg yolks, dark muscovado sugar, granulated sugar and molasses in a medium bowl. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the heavy cream, milk and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the melted butter. Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, about 2 hours. Make the whipped cream: Combine the heavy cream, vanilla seeds, maple syrup and bourbon, to taste, in a large chilled bowl and whip until soft peaks form. Top the pie with the whipped cream and cinnamon crunch. Top off your feast with one (or more!) of these tasty pies. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 4941,"Cod Lyonnaise 3 tablespoons extra-virgin olive oil 1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes 1 1/2 pounds sweet onions, diced into 1/2-inch cubes Salt and freshly ground pepper 2 tablespoons red wine vinegar 1 recipe Seared Cod, recipe follows 6 sprigs flat-leaf parsley, leaves finely chopped 1 tablespoon extra-virgin olive oil 4 (6-ounce) center-cut cod fillets, skin left on Salt and freshly ground black pepper 4 cloves garlic, lightly crushed 4 sprigs thyme 1 tablespoon unsalted butter Instructions: Make the Lyonnaise Garnish: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the potatoes and cook, tossing, for 10 minutes. Add the onions, season with salt and pepper, and cook until the onions are translucent and the potatoes are tender, 5 to 10 minutes. Pour in the vinegar and cook until it has reduced to a glaze. Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed. Spoon the Lyonnaise garnish onto a serving platter, top with the seared cod, and sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4942,"Chocolate Cornucopia 15 pounds bittersweet chocolate, tempered 2 pounds white chocolate, tempered Cocoa butter Sorbet or ice cream, to fill the fruit molds Powdered food coloring, as desired Cocoa butter, for spray painting Instructions: Make the chocolate fruits: Use a ladle to fill a fruit mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. Repeat to make as many fruits as you will need for your centerpiece. For my centerpiece, I used lemons, pears, oranges, bananas, pineapples and apples. When the chocolate has set, remove the fruits from the molds. Make the leaves: Use a pastry brush dipped in white chocolate to coat one side of the plastic leaf. Allow the chocolate to set and then peel off the plastic leaf. Repeat to make as many leaves as you would like. Use the same technique to make smaller leaves for the pineapple stem. Assemble the pineapple stem. I used a plastic dome mold to give my pineapple stem its final shape. You could also use a small glass bowl. Place a small dollop of white chocolate in the bottom of the mold. Add leaves resting the ends in the chocolate and the tops along the side of the bowl. Add another layer. Continue this process to make as big of a stem as you like. When the chocolate has set, pop the stem out of the mold. Paint the fruit and the leaves: If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate as you are inspired. Use an airbrush to paint the pineapple stem and the leaves green. Use tempered chocolate to adhere the stem to the top of the pineapple. Paint each of the fruit, as you are inspired to do so. Make a base: Place metal rulers on a parchment paper lined surface so they form an open space that measures about 24? by 16 inches. If you don?t have metal rulers, you could also use modeling clay or wood rulers. Place a very large cake ring or a round of aluminum flashing that is 13? inches in diameter inside the space. Pour tempered dark chocolate inside the ring and open space to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and the rulers and peel off the parchment paper. The ring is inside but separate from the rest of the base so you can move the finished cornucopia to any position. Make the base supports: Place metal rulers on a parchment paper lined surface so they form an open square that measures about 8 inches. Pour tempered chocolate inside the space to form a 1/2-inch-thick layer. When the chocolate begins to set but is not yet hard, use a knife to cut a line that resembles 3 half circles end to end. The curves in this piece match the curves in the mold of the cornucopia. When we are ready to set the cornucopia in place, it will rest on these triangles. When the chocolate has set, remove the rulers and peel off the parchment paper. Make the chocolate cornucopia: The mold I used was about 12 inches wide and 30 inches long. Use a ladle to pour some chocolate into 1 half of the mold. Use a pastry brush to distribute the chocolate over the entire mold. You may want to repeat this step so the finished piece is about 3/8-inch thick. Repeat with the other half of the mold. Clip the 2 halves of the mold together. Place the mold inside a box and pour chocolate inside of it. Rotate the mold so the chocolate evenly coats the inside. Pour the excess chocolate back into the mold and place the mold upside down on a wire rack placed over a baking sheet. When the chocolate is set, remove the mold. Stand the cornucopia on its open end. Use tempered chocolate to adhere the triangular base pieces to the cornucopia. Position them so they will support the cornucopia when it is standing in its final position. Prepare the paint sprayer: Place equal amounts of dark chocolate and cocoa butter over a double boiler and melt until smooth with no lumps. Place the cornucopia in the freezer for about 20 minutes. The surface of the chocolate must be chilled so the chocolate coating will harden upon contact, giving it the desired texture. Remove the cornucopia from the freezer and place on a flat surface. Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate. Tip: Cleanup will be easier if you use a cardboard box as a backdrop to the mold when you spray it. Spray the chocolate with the sprayer to give it a chocolate velvet texture. Fill the fruits: Use a piping bag or offset spatula or spoon to fill each fruit mold with the appropriate sorbet flavor. Fill completely and place into the molded chocolate fruit back in the freezer until ready to use. You can also use tempered chocolate to close some of the fruit molds Tip: This process can be done 1 to 2 days in advance. Assembly: Tip: Anything that touches the cornucopia after it has been sprayed will leave a mark. If you have to move it, place your hand well inside the mold and move it by touching only the inside. Transfer the sprayed cornucopia onto the circle of the base. You can touch the base to rotate the presentation into any position. Arrange the frozen chocolate fruits and leaves within the cornucopia. SOURCES Cornucopia mold: Tomric Plastics Fruit molds: Tomric Plastics Plastic fruit: Industrial Plastics Plastic leaves: floral supply store R ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 4943,"Cajun Caviar Marinated Salad 3 cans black-eyed peas, drained and rinsed 2 large onions, diced 1 red bell pepper, seeded and diced 2 diced jalapeno peppers 1 bunch fresh cilantro, leaves chopped 1/2 cup fresh squeezed lime juice 1 1/2 cups salad oil 1-ounce minced garlic 2 ounces honey 1 tablespoon salt 2 tablespoons ground cumin 1 French baguette loaf, cut into croustades Instructions: Combine the black-eyed peas, onions, peppers and 1/2 of the cilantro in a large serving bowl. Add the lime juice, oil, garlic, honey, salt and cumin to blender and blend until emulsified. Add the dressing to the pea mixture and toss gently. Refrigerate overnight. Garnish the salad with the remaining cilantro and serve, cold, with croustades on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 4944,"Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad 1/4 cup chardonnay vinegar 1 tablespoon Dijon mustard 1 tablespoon whole grain mustard Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil, plus more if needed 3 Fresno chiles Canola oil Salt and freshly ground black pepper 2 cups green seedless grapes, roughly chopped 2 cups red seedless grapes, roughly chopped 2 to 3 tablespoons chardonnay vinegar 2 to 3 tablespoons extra-virgin olive oil 3/4 cup apricot jam 3 tablespoons chardonnay vinegar 4 (6-ounce) boneless, skinless chicken breasts, pounded thin Canola oil Salt and freshly ground black pepper 1/4 cup roughly chopped fresh thyme 1 bunch watercress, for serving 1/2 cup sliced skin-on almonds, lightly toasted, for serving Instructions: For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired. For the grape salad: Prepare the grill for direct grilling. Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper. For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper. Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter. To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 4945,"Hibachi Steak 2 tablespoons canola oil 1 large carrot, thinly sliced 1 zucchini, thinly sliced 1 medium onion, thinly sliced 1 (8-ounce) package sliced mushrooms 1 1/2 pounds top round steak 1 pound egg roll wrappers 1/2 cup reduced sodium soy sauce 2 tablespoons cider vinegar 2 teaspoons chopped garlic 1 teaspoon cornstarch 2 tablespoons butter Instructions: Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil. Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes. Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.) In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside. Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl). Top the cooked noodles with the steak and vegetable mixture and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 4946,"Rolled Fondant 2 pounds confectioner's sugar, sifted 1/4 cup cold water 1 tablespoon unflavored gelatin 1/2 cup glucose (found in cake decorating stores) or white corn syrup 1 1/2 tablespoons glycerine (found in cake decorating stores) 1 teaspoon desired flavoring (vanilla will give the fondant an off-white color) Cornstarch Instructions: In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky. Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate. To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.) Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4947,"Leafy Greens with Italian-Style Caramelized Vegetables 3/4 cup Hidden Valley? Farmhouse Originals Roasted Onion Parmesan Dressing 1 tablespoon prepared horseradish 1 teaspoon Italian seasoning 4 cups each baby spinach and torn romaine lettuce in bite size pieces 8 cups of multicolored, diced, vegetables (such as carrots, fennel, bell peppers, red onion, fingerling or new potatoes, tomatoes) Instructions: Preheat the oven to 450 degrees F. In a small bowl, add the dressing, horseradish, and italian seasoning and stir until well blended. In a large bowl, toss the vegetables with half of the dressing and season with freshly ground pepper. Roast the vegetables on a parchment lined baking sheet for 15 to 20 minutes or until golden. Remove from the oven and let cool slightly. In another bowl, toss the remaining dressing with both the spinach and romaine until well coated. Arrange the salad on a serving plate or platter and top with the roasted vegetables and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 4948,"Spring Vegetable-Farro Soup 2 tablespoons extra-virgin olive oil, plus more for drizzling 8 ounces pancetta, diced 3 spring onions or 1 bunch scallions, sliced (dark green parts separated) 3 carrots, cut into 1/2-inch pieces 1 cup quick-cooking farro 4 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1/3 cup grated Parmesan cheese, plus 1 small piece rind 1 zucchini, cut into 1/2-inch pieces 1/2 pound sugar snap peas, trimmed and sliced 1/2 inch thick 1/2 cup torn fresh basil Finely grated zest of 1/2 lemon Instructions: Heat the olive oil in a large pot over medium heat. Add the pancetta and cook until browned and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate, reserving the drippings in the pot. Add the spring onions (white and pale green parts) and carrots and cook, stirring, until tender, 2 to 3 minutes. Add the farro and cook, stirring to combine, about 1 minute. Add the chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of pepper and the Parmesan rind; cover and bring to a simmer. Cook, partially covered and adjusting the heat if necessary, until the farro and vegetables are tender, about 8 minutes. Stir in the zucchini and snap peas and cook until tender, 3 to 4 more minutes. Stir in the basil and lemon zest; season with salt and pepper. Divide the soup among bowls. Top with the reserved spring onion greens, the grated parmesan, pancetta and a drizzle of olive oil; sprinkle with pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 4949,"Fried Mozzarella Balls with Marinara Cream Sauce 1 (8-ounce) container mini mozzarella cheese balls (bocconcini) 1 cup all-purpose flour 2 eggs, beaten 2 cups panko (Japanese breadcrumbs) 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon lemon zest Pinch of red pepper flakes Kosher salt and freshly ground pepper 1 cup red sauce 2 tablespoons heavy whipping cream Pinch of red pepper flakes Instructions: For the mozzarella balls: Preheat a deep fryer to 375 degrees F. Drain the mozzarella and pat dry. Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish. Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce. For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 4950,"Crab Cake Sandwiches with Oyster-Cracker Breading 2 slices white sandwich bread 3 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1 large egg 2 tablespoons mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley 1/4 teaspoon finely grated lemon zest 1/4 teaspoon paprika Pinch of cayenne pepper 1 pound lump crabmeat, picked over 1 1/4 cups oyster crackers Vegetable oil, for frying 8 hamburger buns, split Bibb lettuce, for serving 1/2 cup mayonnaise 1/2 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1 tablespoon finely chopped fresh chives Instructions: Make the crab cakes: Tear the bread into very small pieces or rub between your hands into small crumbs. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add the breadcrumbs and a pinch each of salt and black pepper. Cook, stirring occasionally, until the breadcrumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons butter in the skillet; let cool slightly. Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne and melted butter to the breadcrumb mixture; stir to combine. Add the crab and gently stir until just combined. Line a baking sheet with parchment paper. Form the crab mixture into eight 21/2- to 3-inch patties; transfer to the prepared baking sheet and refrigerate 1 hour. Meanwhile, grind the oyster crackers in a food processor to make fine crumbs; set aside. Make the sauce: Whisk the mayonnaise with the lemon zest and juice, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Stir in the chives. Refrigerate until ready to serve. Cook the crab cakes: Heat 1/2 inch vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster crackers, turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden, 4 to 5 minutes. (Adjust the heat if the crab cakes are browning too quickly.) Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 4951,"Quickie Goat Cheese and Pecan Bites 1 lb. soft goat cheese 2 tsp. cracked black pepper ? cup toasted Fisher? Chef's Naturals Pecan Halves, chopped Zest from 2 lemons 3 tbsp. chopped flat-leaf parsley Instructions: 1.Break up and mix the goat cheese with the black pepper in a medium bowl. Divide into 24 pieces, about 2 tsp. each and roll into balls. 2.Combine the pecans, lemon zest and parsley in a medium bowl until well blended. Roll the goat cheese balls in the pecan mixture. Arrange on a serving platter. Refrigerate until ready to serve. Take them out 15 minutes before serving so they soften a little and drizzle with a little olive oil, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 4952,"Lamb Chops with Mint Almond Pesto 1 1/2 cups packed fresh mint leaves, from about 2 large bunches 1/4 cup sliced almonds, toasted 1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons Kosher salt 1/4 cup extra-virgin olive oil, plus more for grilling 2 tablespoons water Freshly cracked black pepper 12 lamb rib chops, Frenched, about 2 pounds Instructions: Put the mint, almonds, zest, and a pinch of salt in the bowl of a food processor. Pulse until finely chopped. With the motor running, add the lemon juice and slowly drizzle in the oil until thick and smooth. Add about 2 tablespoons water until a thick but spreadable paste forms; continue adding water until desired consistency. Taste pesto and season with additional salt and pepper, to taste. Preheat a grill pan over medium-high heat. Generously drizzle the lamb chops with oil and season well with salt and pepper. Grill, turning once, 2 to 3 minutes per side for medium-rare; remove to a serving platter and let rest for 5 minutes before serving. Serve the grilled chops with mint pesto drizzled over the top. ","[Syrah, Malbec, Tempranillo, Barolo]" 4953,"Sweet and Spicy Skirt Steak with Mango Salsa 2 tablespoons packed light brown sugar Pinch of chipotle cl powder Kosher salt and freshly ground black pepper 1 pound skirt steak, trimmed and cut into 4 equal portions 1 clove garlic 2 tablespoons coarsely chopped fresh cilantro 1 tablespoon olive oil, plus more for oiling the grill grates 1 habanero cl, stemmed, seeded, and finely chopped 1 ripe mango, peeled, seeded and diced (about 1 1/4 cups) 2 limes, 1 juiced and 1 cut into wedges 2 scallions, thinly sliced Instructions: Preheat a grill to high heat. Mix together the brown sugar, chipotle, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub into the steaks and set aside for 15 minutes. While the steak rests, crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside. Lightly oil the grill grates. Grill steaks until well charred on the outside and medium-rare, about 2 1/2 minutes per side. Set aside to rest for 5 minutes then slice steaks across the grain and serve with the mango salsa and a lime wedge. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 4954,"Avocado Salad 3 tablespoons olive oil 1 1/2 teaspoons white wine vinegar Kosher salt Freshly ground black pepper 2 ripe avocados, peeled, seeded and cut into chunks 1/2 cup cherry or grape tomatoes, halved 1/4 cup red onions, sliced thinly 1 sprig fresh thyme, leaves picked Instructions: Whisk the oil and vinegar in a bowl, season with salt and pepper, then put the rest of the ingredients in the bowl, and toss to combine. Season again. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 4955,"Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto) 1 cup farro 2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 cups assorted wild mushrooms (cremini, shiitake, oyster, wood ear), cleaned and roughly chopped
2 cloves garlic, minced
1 shallot, finely diced
1/2 cup dry white wine
6 cups (1 1/2 quarts) low-sodium chicken stock, warmed
1/2 cup diced rehydrated sun-dried tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/2 cup finely grated Parmesan 1/2 cup sour cream
3 tablespoons chopped fresh flat-leaf parsley
Instructions: Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside. In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy. Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley. ","[Barolo, Barbaresco, Chianti, Rioja]" 4956,"Pecan Pie Brownies 1/2 cup Crisco? Pure Vegetable Oil 1/4 cup water 2 large eggs Crisco? Original No-Stick Cooking Spray TOPPING: 1/4 cup butter 2 tbsps. Pillsbury BEST? All Purpose Flour 3/4 cup firmly packed light brown sugar 1 tsp. vanilla extract 2 cups chopped pecans BROWNIES: 1 (19.5 oz.) pkg. Pillsbury? Classic Traditional Fudge Brownie Instructions: HEAT oven to 350 degrees F. Spray bottom only of 13 x 9-inch pan with no-stick cooking spray. Melt butter in medium saucepan; stir in flour until smooth. Add brown sugar and 2 eggs; mix well. COOK over medium-low heat 5 minutes, stirring constantly. Remove from heat; stir in vanilla and pecans. Set aside. COMBINE all brownie ingredients in large bowl; beat 50 strokes with spoon. Spread in prepared pan. Spoon topping evenly over top. BAKE 30 to 35 minutes or until set. Cool completely. Cut into bars. High Altitude (above 3500 ft.): ADD 1/4 cup flour to dry mix. Bake as directed above. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 4957,"Lobster Roll Cake 1 cup coarsely chopped strawberries 1 cup mini marshmallows 1/3 cup sweetened shredded coconut 1/2 cup plain Greek yogurt 1/2 cup whipped cream 2 pieces green apple licorice 1 10.75-ounce frozen pound cake, thawed 2 gummy lemon slices Instructions: Combine 1 cup each chopped strawberries and mini marshmallows, 1/3 cup coconut and 1/2 cup each plain Greek yogurt and whipped cream in a large bowl with a rubber spatula.
Using kitchen shears, cut 2 pieces green licorice on the diagonal into small pieces. Fold into the strawberry mixture; cover and refrigerate.
Preheat the broiler. Using a serrated knife, shave the edge off both long sides of the pound cake. Make 2 lengthwise cuts, about an inch deep, in the top of the cake, 1 inch in from each edge.
Carefully pry out the middle strip. Place the rest of the cake on a baking sheet and broil, turning, until toasted on all sides. Fill the opening in the cake with the strawberry mixture, mounding it on top; serve with gummy lemon slices.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4958,"Fried Fish Sandwich Vegetable oil, for frying
1 cup cornmeal 1 cup all-purpose flour
1 tablespoon baking powder 1 tablespoon kosher salt One 12-ounce bottle amber beer, such as Dos Equis 2 teaspoons hot sauce, such as Tabasco Two 6-ounce tilapia fillets, cut in half
Kosher salt and freshly ground black pepper
Lemon Tarragon Tartar Sauce, recipe follows 4 soft potato rolls, such as Martin's 1 head green leaf lettuce 4 slices American cheese (optional) Lemon wedges, for serving 1 cup mayonnaise 2 tablespoons minced bread and butter pickles
2 tablespoons minced scallions 1 tablespoon capers, drained and coarsely chopped 1 tablespoon minced fresh tarragon 1 teaspoon stone ground mustard Zest of 1 lemon Juice of 1/2 lemon Kosher salt and freshly ground pepper Instructions: Fill a Dutch oven halfway full with oil and heat to 350 degrees F. Add the cornmeal, flour, baking powder and salt and whisk to combine in a large bowl. Whisk in the beer, being sure to remove any lumps. Stir in the hot sauce. Sprinkle the fillets with salt and pepper. Dip each fillet in the beer batter and add to the fryer, one at a time. Fry until brown and crispy, 3 to 4 minutes, flipping halfway through. Transfer the fillets to a wire rack on a baking sheet and sprinkle with salt and pepper. Repeat with the remaining fillets. Spread the Lemon Tarragon Tartar Sauce on the bottoms and tops of the rolls. Add the fillets and top with some lettuce and the cheese slices, if using. Serve with lemon wedges. Fold together the mayonnaise, pickles, scallions, capers, tarragon, mustard, lemon zest, lemon juice in a bowl and sprinkle with salt and pepper. Adjust the seasoning to taste. Cover the bowl and refrigerate until ready to serve, about 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4959,"Chocolate Chip Ball Surprise 1/2 cup unsalted butter, room temperature 2 cups creamy peanut butter 3 cups confectioners' sugar 3 cups crispy rice cereal, crushed (recommended: Rice Krispies) 1 cup semisweet mini chocolate morsels 2 (12-ounce) packages semisweet chocolate morsels Instructions: In a large mixing bowl, using your hand, combine butter, peanut butter, sugar, rice cereal and mini chocolate morsels. Roll mixture into 1-inch balls and place onto a parchment lined sheet pan in the freezer. In a double boiler, over simmering water, melt semisweet morsels. Stir constantly until melted and smooth. With a fork, dip the frozen balls in melted chocolate. Place on a cool cookie sheet lined with parchment paper. Place in freezer for 5 to10 minutes until the chocolate has set. Store the balls in an airtight container at room temperature. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 4960,"McAlister Potatoes 1 cup sour cream 1/2 cup peppadew peppers, chopped 1/4 cup white wine 3 pounds baby Yukon potatoes 2 tablespoons kosher salt, plus more for seasoning 3/4 pound bacon, diced 2 yellow onions, diced 4 tablespoons olive oil, divided 2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 3 tablespoons grated Parmesan Instructions: In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour. In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender. In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan. When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick. Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy. Top potatoes with Parmesan and then with sour cream mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4961,"Crudites with Balsamic Dip 1 tablespoon Dijon mustard 1 tablespoon honey 1 shallot, minced 2 tablespoons balsamic vinegar 1/4 cup olive oil 1 tablespoon freshly squeezed lemon juice 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 carrots, peeled and sliced 2 Belgian endives, separated 1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips 1 fennel bulb, trimmed, cored and sliced into bite-size pieces 1 bunch radishes, trimmed 1 cup teardrop tomatoes, stemmed Instructions: Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies. ","[Barolo, Chianti, Rioja, Tempranillo]" 4962,"Tilapia Ceviche 2 pounds tilapia fillets, finely diced* see Cook's Note 1 cup lime juice (about 8 large limes) 1/2 cup seeded chopped tomato 1/2 cucumber, peeled, seeded and finely diced 1/2 cup finely chopped onion 1/4 cup chopped fresh cilantro leaves Salt and freshly ground black pepper 1/2 cup clam-tomato juice (recommended: Clamato), optional 1 tablespoon bottled hot sauce (recommended: Huichol), optional 1 serrano cl, optional Grilled Tostadas, recipe follows, or 6 purchased tostadas Mayonnaise, for spreading 1 avocado, halved, pitted, peeled, and thinly sliced 1 lime, cut into wedges 6 corn tortillas Instructions: Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and cl, if using.
Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside. Heat a grill or grill pan over medium heat.
Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 4963,"Roasted Beet Salad 1 pound beets, roots and stems trimmed 1/4 cup plus 3 tablespoons olive oil Salt and freshly ground black pepper
4 shallots, peeled and halved
2 oranges
2 tablespoons balsamic vinegar
1/4 teaspoon sugar
1/2 teaspoon Dijon mustard
12 ounces mixed greens
2 to 3 tablespoons salted sunflower seeds
Instructions: Preheat the oven to 450 degrees F. Set the beets on a baking sheet lined with a two layers of aluminum foil. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and then wrap the beets in the first layer of foil. Transfer the baking sheet to the oven and roast until the beets are fork tender, about 1 hour. Meanwhile, place shallots in a small bowl, drizzle with another 2 tablespoons of the olive oil, and sprinkle with salt and pepper; toss well. After the beets have roasted for 45 minutes, remove the baking sheet from the oven and carefully place the shallots directly on the second layer of aluminum foil. Return to the oven for another 15 minutes, until the shallots are caramelized and soft and the beets are fully cooked. Let the beets cool in the foil for at least 5 minutes. Transfer the shallots to a large bowl and set aside. When the beets are cool enough to handle, use a paper towel to rub off the skins. Cut the beets into wedges and add them to the bowl with the shallots. Trim the tops and bottoms off the oranges with a paring knife or a small serrated knife. Set the oranges on one of the cut ends and carefully cut away the skins, beginning at the top and following the curve of the fruit down to the bottom. Slice the oranges crosswise into thin slices. Set aside. In a small bowl, whisk together the vinegar, sugar, mustard, some salt and pepper, and the remaining 3 tablespoons olive oil. Pour the dressing over the beets and shallots; toss to combine. Add the mixed greens and the orange slices; toss again. Sprinkle with sunflower seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4964,"Sweet and Sour Sauce 1 tablespoon vegetable oil 1 tablespoon peeled and grated fresh ginger 2 cloves garlic, minced 1 cup pineapple or orange juice 2 tablespoons rice vinegar 1 heaping tablespoon brown sugar 1 tablespoon light soy sauce 1 tablespoon cornstarch blended with 2 tablespoons cold water Instructions: Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 4965,"Asparagus and Cheese Tart 1 pound asparagus, trimmed 1 sheet frozen puff pastry (about 1/2 pound), thawed All-purpose flour, for dusting 1 cup grated fontina cheese (about 3 ounces) 1 cup grated comte or gruyere cheese (about 3 ounces) 1 tablespoon minced shallot 2 large egg yolks 3 tablespoons whole milk 1/8 teaspoon freshly grated nutmeg Kosher salt and freshly ground pepper 2 teaspoons extra-virgin olive oil 1/2 teaspoon finely grated lemon zest Instructions: Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 4966,"Nopal Cactus with Prickly Pear Vinaigrette and Toasted Pumpkin Seeds 2 nopal cactus paddles, cleaned 2 tablespoons salad oil 1 small red onion, julienned 3 teaspoons pumpkinseeds, toasted 2 ounces Prickly Pear Vinaigrette, recipe follows 4 lime wedges 1/4 cup red wine vinegar 1 tablespoon raspberry vinegar 1/2 teaspoon Dijon mustard 30 raspberries 2 ounces prickly pear syrup 1/2 cup mango, diced Salt and pepper Instructions: Preheat grill. Place paddles over open grill and cook until just soft. Set aside. Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside. Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze lime over the top and set the lime wedges on the plate. Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 4967,"Ballpark Bananas Foster 8 tablespoons butter, cut in cubes 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon, plus more for sprinkling, optional 4 ripe bananas, peeled, cut lengthwise and halved 1 cup banana liqueur 1 cup 151 proof rum (recommended: Bacardi 151) 1 pint vanilla ice cream Instructions: Melt the butter in a large saucepan. Stir in the brown sugar and 1/2 teaspoon cinnamon. Add the bananas and cook them in the syrup until they just begin to caramelize, but are not falling apart, about 2 minutes. Remove the pan from the heat and carefully add the banana liqueur and the rum. Place the pan back on the heat. Using a long-handled lighter, ignite the pan contents. Stand back as you ignite the pan, the flames may be quite high. Sprinkle cinnamon into the flames, if desired. Shake the pan until flame dies, constantly basting the bananas with the sauce. Place 2 scoops of ice cream in each bowl. Divide bananas and sauce evenly over ice cream. ","[Chardonnay, Riesling, Moscato, Merlot]" 4968,"Ay! Caramba 1 1/2 ounces blanco tequila, such as Don Julio Blanco 1 ounce fresh lime juice
1 ounce agave nectar
1 pasteurized egg white
1 slice jalapeno with 2 or 3 seeds
Lime wedge, for garnish
Instructions: Put the tequila, lime juice, agave, egg white and jalapeno in a cocktail shaker and muddle the jalapeno. Add large ice cubes, shake vigorously and single-strain into a rocks glass over fresh ice. Garnish with a lime wedge and serve. ","[Tequila, Mezcal]" 4969,"White Chocolate Chip-Blueberry Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup white chocolate chips 1/2 cup dried blueberries Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and dried blueberries. Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4970,"Lemon Layer Cake with Lemon Cream Filling and Frosting 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for buttering the pans 2 3/4 cups cake flour (not self-rising), plus more for flouring the pans
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar 4 large eggs
2 teaspoons pure vanilla extract 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice 3/4 cup whole milk 1/2 cup granulated sugar 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice 2 tablespoons unsalted butter, softened 3 large egg yolks Pinch of kosher salt 1/2 cup heavy cream 2 cups fresh raspberries 4 1/2 cups confectioners' sugar 1 cup (2 sticks) unsalted butter, softened 3 tablespoons heavy cream 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice Instructions: For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
In a medium bowl, stir together the cake flour, baking powder and salt.
Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4971,"Oven-baked Salmon 12 ounce salmon fillet, cut into 4 pieces Coarse-grained salt Freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4972,"Tomato-Red Onion Salad 3 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 3 tablespoons olive oil Salt and pepper 2 cups watercress 2 tomatoes, sliced into 1/2-inch slices 1 large red onion, sliced into 1/2-inch slices 1/2 cup crumbled Maytag blue cheese Instructions: Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste. Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4973,"Beach Towel Pull-Apart Cupcake Cake 10 cups white buttercream or frosting Yellow gel food coloring Orange gel food coloring
Turquoise gel food coloring
24 of your favorite cupcakes
Four 2-inch pieces blue sour gummy candy strips, such as Sour Belts Instructions: Color about 2 cups buttercream yellow. Color about 2 cups buttercream orange. Color about 2 cups buttercream turquoise. Transfer each color as well as the remaining 4 cups white buttercream to pastry bags fitted with large plain round tips. Arrange a 4-by-6 rectangle of cupcakes. Cover all the cupcakes with about half the white buttercream and spread to cover. Chill the cupcakes until the frosting is firm, about 15 minutes. Starting at one of the top corners the rectangle, pipe horizontal lines in different colors and thicknesses, keeping the lines as straight as possible. Reserve about a quarter of each frosting to decorate the top.
Use a bench scraper (a flat and rectangular metal baking tool) to flatten and smooth the buttercream: With a gentle amount of pressure, drag the bench scraper along the buttercream in the same direction as the stripes, making sure to clean it after each swipe. Pipe an orange pair of flip flops on the blanket and make the strap with sour belts. Pipe a white outline of sunglasses and fill in the lens with blue. Pipe a white sunscreen bottle on the blanket. Decorate the sunscreen bottle as desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 4974,"Short Rib Gnocchi 3 tablespoons extra-virgin olive oil 2 1/2 pounds bone-in English-cut short ribs, cut into 3-inch lengths
Kosher salt
1 large carrot, chopped
2 stalks celery, chopped
1 large onion, chopped
1/3 cup tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme
Pinch crushed red pepper flakes
4 cloves garlic, finely chopped
1 cup red wine
2 bay leaves
3 to 4 cups low-sodium chicken stock
1/2 cup panko
1/4 cup chopped fresh Italian parsley
Gnocchi, recipe follows 1 1/2 cup all-purpose flour, plus more for dusting 2 large russet potatoes (1 1/2 pounds)
1 teaspoon kosher salt, plus more for cooking the gnocchi
Freshly ground black pepper
1 large egg, beaten
Instructions: Preheat the oven to 350 degrees F. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Sprinkle the short ribs all over with 1 teaspoon salt. Brown the short ribs all over, in batches if needed, removing to a plate as they brown, 4 to 5 minutes. When all of the ribs are out, add the carrot, celery and onion. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Make a spot in the center of the pot and add the tomato paste, rosemary, thyme, red pepper flakes and three-quarters of the garlic. Let sizzle for a minute or so, then stir into the vegetables. Add the wine and bring to a boil, then cook until reduced by half, 1 to 2 minutes. Add the bay leaves and 3 cups stock. Return to a simmer and add the short ribs in one layer. Cover and bake, stirring halfway through and adding more stock to keep the ribs almost covered, until the short ribs are very tender and falling from the bone, 1 1/2 to 2 hours. Remove the short ribs from the oven. Use 2 forks to shred the meat, discarding the bones and cartilage. For the crispy panko topping, heat the remaining tablespoon olive oil in a small skillet over medium heat. Add the remaining garlic and cook until sizzling. Add the panko. Cook and stir until the crumbs are coated with the oil. Continue to cook and toss until the crumbs are crisp and golden, about 3 minutes. Remove from the heat, then stir in 2 tablespoons parsley and season with salt. Set aside. Bring a large pot of salted water to boil for the Gnocchi. Return the sauce in the Dutch oven to a simmer. Add the Gnocchi to the boiling water and boil until they float. Simmer until cooked through, 2 to 3 minutes from the time they begin to float. Remove with a large spider to the simmering sauce. Sprinkle with the remaining 2 tablespoons parsley and toss to coat the Gnocchi in the sauce, adding a little of the Gnocchi cooking water if the sauce seems too dry. Serve in pasta bowls, sprinkled with the crispy panko topping. Dust a baking sheet with flour and set aside. Put the whole, unpeeled potatoes in a pot and cover with cold water by about an inch. Bring to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool just enough that you can peel them. (They should still be quite warm.) Use a ricer or food mill to rice the potatoes right onto your work surface in a thin layer. Let cool completely. Sprinkle the salt and some pepper over the cooled potatoes. Drizzle the beaten egg over the potatoes and sprinkle the flour over the egg. Flour your hands and knead the dough until it comes together in a loose clump. Knead just until the dough comes together in a cohesive mass (don't overwork it)\u2014the dough should be a tight ball, not crumbly, but not too moist. You know the dough is right if you cut it in half and it's the texture of chocolate chip cookie dough (without the chips!). Cut the dough into quarters, keeping the others covered as you work. Roll a piece of dough into a long snake about 3/4-inch thick and cut crosswise into 3/4-inch-thick pieces. Dust the pieces well with flour. Hold a fork in your non-dominant hand. Rest a piece of dough at the top of the tines of the fork and roll down with the thumb of your other hand, making a little concave depression in the gnocchi to catch sauce. Repeat with the remaining dough. Transfer the floured gnocchi to the prepared baking sheet. (Gnocchi can also be frozen right on the baking sheet\u2014once they are solid, transfer to a zip-top bag for longer storage. Add a minute or two to the cooking time if cooking from frozen.) ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 4975,"Maple Sage Bacon-Wrapped Turkey Breast with Stuffing Croutons Nonstick cooking spray, for the parchment paper 1/2 pound bacon (about 8 strips)
6 tablespoons unsalted butter, at room temperature Six to eight 2-inch slices baguette
2 tablespoons minced fresh sage
2 tablespoons maple syrup
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
One 7- to 8-pound skin-on boneless split turkey breast Instructions: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. Spray the parchment paper with cooking spray. Shingle the bacon strips side-by-side on the parchment paper, allowing the edges to overlap slightly. Refrigerate until ready to use. Butter each side of the bread slices, using 2 tablespoons butter in total. Place the bread in a 9-by-13-inch baking dish. Set aside. Mix the remaining 4 tablespoons butter with the sage, maple syrup, salt, garlic powder, onion powder and pepper in a bowl. Use your fingers, and a knife, if necessary, to make a pocket between the meat and the skin of the turkey. Rub the butter under the skin in an even layer. Place the sheet pan with the bacon on a work surface, then lay the turkey skin-side down on the bacon. Wrap the bacon around the turkey by lifting the parchment and pressing the bacon against it to secure. Place the turkey skin-side up on top of the bread and lift away the parchment. Roast until the internal temperature reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before slicing. Quarter the stuffing croutons before serving. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4976,"Pizza Pockets 1 tablespoon olive oil 8 ounces Italian turkey sausage 1 cup tightly-packed arugula (about 1 ounce) 4 ounces cream cheese, room temperature 1/3 cup grated Parmesan, plus 1/4 cup 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury) All-purpose flour, for rolling out pizza dough 1 egg, beaten (for egg wash) 1 1/2 cups marinara sauce, store-bought or homemade Instructions: Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside. Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles. Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes. Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 4977,"Sesame Chestnut Mountain Cupcakes (Chestnut Caramel Cake with Black Sesame Cream and Chestnut Cream Frosting with Black and White Sesame Chopsticks) 5 ounces unsalted butter, at room temperature 3.5 ounces brown sugar (about 1/2 cup) 3.5 ounces granulated cane sugar (about 1/2 cup) 7.5 ounces all-purpose flour (about 1 3/4 cups) 2 ounces chestnut flour (about 3/4 cup) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla extract 9 ounces Caramel, recipe follows (about 1 cup) 10 ounces sour cream (about 1 1/4 cup) Black Sesame Pastry Cream, recipe follows Chestnut Cream Frosting, recipe follows Black and White Sesame Chopsticks, recipe follows 7 ounces granulated cane sugar (about 1 cup) 1 1/2 cups heavy cream Juice of 1 lemon, optional 1 cup whole milk 3 egg yolks 2 ounces granulated cane sugar (about 1/4 cup) 0.5 ounce cornstarch, sifted (about 2 tablespoons) 1 teaspoon pure vanilla extract 1 ounce butter, at room temperature (about 2 tablespoons) 6 ounces tahini (about 1/2 cup) 2 tablespoons black sesame powder 4 ounces chestnut paste or chestnut cream, such as Clement Faugier (about 3/4 cup) 4 ounces unsweetened chestnut puree, such as Clement Faugier (about 3/4 cup) 8 ounces unsalted butter, softened 4 ounces powdered sugar (about 1 cup) 1 tablespoon dark rum 1 teaspoon vanilla extract Nonstick cooking spray 1/2 cup granulated cane sugar (about 2 ounces) 2 teaspoons white vinegar 3/4 cup white sesame seeds 1/4 cup black sesame seeds Instructions: Preheat the oven to 350 degrees F. Line a regular-size cupcake or muffin pan with 12 cupcake liners.
In the bowl of an electric stand mixer, cream the butter and sugars together, about 5 minutes. Meanwhile, combine the flours, baking soda, baking powder and salt in a medium bowl. Whisk together and set aside. Combine the eggs and vanilla in a small bowl. Scrape down the sides of the mixer bowl, and then add the vanilla and egg mixture, one egg at a time, with the mixer on low speed. Add the Caramel. Scrape down the sides of the bowl again, and then increase the speed to medium and combine thoroughly. With the mixer the lowest speed, add the flour mixture and the sour cream, alternating between the two, beginning and ending with the flour. Mix only until just combined, do not over-mix.
Fill the cupcake liners with a 16-size ice cream scoop, or about half full, and bake until dark golden and baked through, about 15 minutes. Cool the cupcakes completely. To assemble: Core each cupcake using an apple corer. Fill each cupcake with the Black Sesame Pastry Cream and generously frost with the Chestnut Cream Frosting so that the frosting resembles a mountain of noodles. Top each cupcake with a pair of the Black and White Sesame Chopsticks. In a heavy-bottomed saucepan (or preferably an unlined copper pot), combine the sugar with 4 tablespoons water to moisten. Place over medium-high heat and, without stirring, cook until the sugar is dark amber in color. Meanwhile, place the cream in a saucepan over medium heat and warm to a simmer. Turn off the heat on the caramelized sugar and slowly add the warmed cream while stirring the caramel with a wooden spoon. Be careful as the mixture will splatter. Allow to thicken slightly over medium heat, about 5 minutes. Stir in the lemon juice if using. Cool completely.
Bring the milk to a boil in a small saucepan. In a small bowl, whisk together the yolks with the sugar and cornstarch until smooth and well blended. While whisking, slowly pour in one-quarter of the milk into the yolk mixture to temper the yolks. Add the remainder of the milk, while whisking. Pour back into the saucepan and place on medium heat. Whisk vigorously and constantly until the mixture thickens. Remove from the heat and whisk in the vanilla extract. Allow to sit for 5 minutes. Whisk in the butter, piece by piece. Add the tahini and black sesame powder, and whisk to blend. Cool completely. Cream together the chestnut paste and chestnut puree in a food processor fitted with a metal blade until smooth. Add the softened butter, powdered sugar, rum and vanilla extract, and continue to process until well blended. If chunks remain, press the cream through a fine sieve to remove any large chestnut chunks. Place the cream in a piping bag with a \spaghetti\ tip. Line a half sheet pan with a sheet of parchment paper. Coat the paper with cooking spray. Coat a wide spatula and a rolling pin with cooking spray.
In a small, heavy-bottomed saucepan or unlined copper pot, combine the sugar, vinegar and 1 teaspoon water. Cook over low heat until the sugar is melted and the mixture is thick. Stir a little. Cook until the sugar reaches 248 degrees F on a candy thermometer. At this point, add the sesame seeds to the sugar and stir well with a wooden spoon. Quickly scrape the mixture onto the parchment and spread evenly, first with the prepared spatula and next with the rolling pin. The desired thickness is about 1/16-inch thick. Cool at room temperature for about 10 minutes.
Cut the candy into 12 chopstick shapes, each about 3 inches long, with the aid of a Chinese cleaver and a heavy pan. This technique makes cutting easier, even when the candy gets a bit hard. Let the candy cool completely. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 4978,"Warm Garlic & Herb Tortellini Salad 2 bell peppers (1 red, 1 yellow), cut into thick strips 1 small bulb fennel, trimmed, halved, cored and thinly sliced, plus 1/4 cup chopped fronds 1 red onion, sliced into 1/4-inch-thick rings 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper One 9-ounce package spinach or cheese tortellini One 5-ounce package baby spinach (about 8 cups) 2 ounces thinly sliced salami, cut into thin strips 1/2 cup Food Network Kitchen? Inspirations Italian Herb & Garlic Dressing 1/2 cup torn basil or flat-leaf parsley leaves Instructions: Preheat the oven to 425 degrees F. Toss together the peppers, fennel, onions, oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake, stirring occasionally, until the vegetables are tender and lightly browned, about 25 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain. Combine in a large bowl with the roasted vegetables and cool slightly. Add the spinach, salami and Italian Herb & Garlic Dressing to the bowl and toss. Season with salt and pepper. Sprinkle with the basil and fennel fronds.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4979,"Chipotle Meatball Burritos 8 to 10 beef meatballs, quartered 1/2 cup chipotle salsa, plus more for serving 1 cup refried beans 1 1/3 cups frozen brown rice 4 10-inch flour tortillas 1 1/2 cups shredded colby jack cheese (about 6 ounces) 1/2 cup pico de gallo or salsa fresca 1/2 avocado, sliced 1 cup shredded iceberg lettuce Kosher salt and freshly ground pepper 1 tablespoon vegetable oil Instructions: Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 4980,"Cookie and Raspberry Filling 1 package sugar cookie dough 1 cup cream cheese 1 pint whipping cream 1/4 cup confectioners' sugar 1 can apricots 1 can raspberry filling 1 small pack slivered almonds, toasted Instructions: Preheat the oven to 350 degrees F. Roll the cookie dough into small balls and bake for 15 to 20 minutes. In a medium bowl, whip the cream cheese with the whipping cream and sugar. Let the cookies cool and begin piping the cream and the cookies together to form a dome shape. Once shaped, spread the remaining cream all over to completely cover the cookies. Top with the apricots, spoon the raspberry filling around the plate, and sprinkle the almonds over the top. ","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 4981,"Chicken Fried Steak 1 egg 1/4 cup milk 1/2 cup all-purpose flour 1/4 cup cornmeal 1 teaspoon paprika 1/2 teaspoon cayenne pepper Salt and freshly cracked black pepper 4 cube steaks, about 1 to 1 1/4-pounds 1/2 cup canola oil Sawmill Gravy, recipe follows 12 ounces breakfast sausage, small diced (patties may be used and broken into small pieces) 3 tablespoons canola oil 3 tablespoons all-purpose flour 2 cups milk 1 tablespoon fresh thyme, chopped Salt and freshly cracked black pepper Instructions: In a pie pan, whisk together the egg and milk. In a second pie pan, combine the flour, cornmeal, paprika, cayenne, salt and freshly cracked black pepper, to taste. Season the beef with salt and pepper and dredge the steaks in the flour mixture. Shake off any excess, then submerge them in the milk and egg. Dredge them again in the flour mixture. Make sure both sides are well coated with the egg mixture before dredging them for the second time. Dust off the excess flour and set aside. Heat the oil in a deep skillet over medium-high heat. Add the steaks and fry until their coatings become golden brown and crisp, about 3 to 5 minutes. Remove them to a plate lined with a brown paper bag or paper towels to drain. Arrange them on serving plates and serve with the Sawmill Gravy. Brown the sausage in a cast iron or heavy-bottomed skillet, over medium heat. When fully cooked, remove the sausage from the pan and set aside. In the same pan, over low heat, add the canola oil. Whisk in the flour and cook, constantly stirring, until the flour turns a pale golden color, about 5 minutes. Slowly whisk in the milk and thyme and bring to a simmer. Cook, stirring occasionally, until the gravy has thickened, about 5 to 10 minutes. Return the reserved sausage to the skillet and season with salt and a generous amount of black pepper. Serve alongside the Chicken Fried Steak. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 4982,"Sherried Black Beans with Saffron Rice 1 pound dried black beans 1/2 cup finely diced salt pork 1 cup chopped onions 1 cup chopped poblano chiles 2 cloves garlic, minced 1 to 2 teaspoons sea salt 3 to 4 tablespoons dry fino sherry Freshly ground black pepper, to taste 2 tablespoons olive oil 2 cups long grain rice, rinsed 1/2 small onion, finely chopped 1 teaspoon sea salt 1/4 teaspoon powdered saffron 4 2/3 cups boiling water Instructions: Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. In a medium size saucepan, over medium heat, saute the salt pork just until it begins to brown. Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes. Add the garlic and continue to cook, about 1 to 2 minutes. Drain the beans and add fresh water to cover them. Add the contents of the saucepan to the pot of beans. Bring to a boil, then reduce the heat. Simmer, covered, for 1 1/2 hours. Add the salt and simmer, uncovered, for about 30 minutes, or until tender. Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan. Remove 1 cup of the beans, place them in a blender, and blend until smooth. Stir them back into the pot along with the sherry. Add freshly ground black pepper, and serve with Saffron Rice. Heat the oil in a medium size saucepan, over a medium heat. Add the rice and onion and stir until the grains are coated with oil and the onion is turning translucent. Do not allow the rice to brown. Stir in the salt and saffron, and slowly pour in the water. Cover tightly, and cook over low heat until all the liquid has been absorbed and the rice is tender, about 20 minutes. Set aside, covered, for 5 minutes. Before serving, stir well to make sure the saffron is well mixed throughout the rice. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 4983,"Fire-Roasted Fieri Lasagna Two 28-ounce cans whole fire-roasted tomatoes, with their juice 1/4 cup extra-virgin olive oil 2 carrots, finely diced 1 medium onion, finely diced 4 garlic cloves, minced 10 ounces ground beef (80 percent lean) 10 ounces bulk sweet Italian pork sausage 6 ounces pepperoni, coarsely ground in a food processor 1 1/2 teaspoons kosher salt 1/2 cup tomato paste 1 1/2 tablespoons all-purpose flour 1 tablespoon julienned basil 1 tablespoon chopped marjoram 1 tablespoon chopped oregano 8 to 10 turns freshly ground black pepper 1/2 teaspoon red chili flakes 2 pounds good-quality lasagna noodles 2 tablespoons plus 1 teaspoon kosher salt 1 pound whole-milk ricotta cheese 1/2 pound Parmesan cheese, grated (about 2 1/2 cups) 1 large egg, beaten 5 or 6 gratings of nutmeg 5 or 6 turns freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 garlic clove, minced 1 1/2 pounds baby spinach leaves 1 pound mozzarella cheese, grated (about 4 cups) 1/4 cup julienned basil 1 tablespoon chopped marjoram 1 tablespoon chopped oregano Instructions: 1.To prepare the ragu, place the tomatoes in a food processor and pulse until chunky. Set aside. 2.In a large Dutch oven over medium-high heat, heat the olive oil. Add the carrots and onion and cook until the onion is translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Add the ground beef, sausage, and pepperoni and season with the salt. Cook for about 10 minutes, or until the meat is browned all over, using a wooden spoon to break up the meat as it cooks. Add the tomato paste and cook for 4 to 5 minutes, until fragrant. 3.Dust the flour over the mixture and stir well to combine. Stir in the reserved tomatoes, basil, marjoram, oregano, black pepper, and chili flakes. Bring to a boil, then cover and reduce the heat to a simmer. Cook for 45 minutes, stirring occasionally. Remove from the heat and set aside to cool. Using a large spoon, skim off any oil that accumulates on the surface. (The ragu can be prepared 2 to 3 days ahead of time; store it in a covered container in the refrigerator until ready to use.) 4.To prepare the lasagna, in a large stockpot over medium-high heat, bring 2 gallons of water to a boil. Add 2 tablespoons of the salt. Add the lasagna noodles and stir gently to separate. Cook the lasagna noodles until al dente, 8 to 9 minutes. Meanwhile, prepare a large bowl of ice water. When the noodles are done, drain them, then plunge them immediately into the ice water for 30 seconds to stop the cooking process. Drain and spread the noodles on a rack. 5.In a large bowl, combine the ricotta, half of the Parmesan, the egg, nutmeg, and pepper. Mix well to combine and set aside. 6.In a large saute pan over medium-high heat, heat the olive oil. Add the garlic, spinach, and the remaining 1 teaspoon salt. Saute the spinach until tender and wilted, 1 to 2 minutes. Remove the pan from the heat and pour off any liquid. Transfer the spinach to a clean kitchen towel and twist it into a ball to squeeze out any excess moisture. Set aside. 7.Preheat the oven to 350 degrees F. Have ready a heavy 10 x 14 x 3-inch lasagna pan. 8.To assemble the lasagna, ladle 1 cup of the ragu into the bottom and around the sides of the pan. Arrange several lasagna noodles on top of the sauce, slightly overlapping them to create an even layer that completely covers the ragu. Spread 2 cups of the ragu over the lasagna noodles, followed by one-third of the ricotta mixture, one-quarter of the mozzarella, and one-third of the spinach. 9.Arrange more noodles on top, overlapping to cover the spinach. Spread 2 cups ragu over the noodles, followed by half of the remaining ricotta, one-third of the mozzarella, and half of the spinach. Arrange more noodles on top. Spread 2 cups ragu over them, followed by the remaining ricotta, half of the remaining mozzarella, and the remaining spinach. Arrange more noodles on top. Spread the remaining ragu on top and sprinkle with the remaining mozzarella and Parmesan and the basil, marjoram and oregano. 10. Cover the pan with heavy-grade plastic food wrap (or parchment paper), then wrap the whole pan tightly with aluminum foil. Place the pan on a baking sheet (to catch any drips) in the center of the oven. Bake for 1 hour. Remove the foil and plastic food wrap and bake for 20 minutes longer, until well browned around the edges and bubbling. Finish under the broiler if necessary. Cool for 20 minutes before serving. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 4984,"Pomegranate Lemonade Cupcake 1 1/2 cups gluten-free flour mix
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
1/2 cup lemon juice
1/2 cup soy milk
1/2 cup canola oil
2 tablespoons lemon zest
1 tablespoon vanilla extract
Pomegranate Filling, recipe follows Lemon Frosting, recipe follows Sanding sugar, for garnish 4 cups powdered sugar
4 ounces nondairy margarine
1/4 cup pomegranate juice
2 tablespoons pomegranate concentrate
1 tablespoon pomegranate powder
1/2 teaspoon lemon zest
8 cups powdered sugar
8 ounces nondairy margarine
1/4 cup lemon juice
1/4 cup soy milk
1 tablespoon vanilla extract
2 teaspoons lemon zest
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners. In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, baking soda, salt and xanthan gum until integrated. Add in the lemon juice, soy milk, oil, lemon zest and vanilla, and mix until smooth. Fill the cupcake liners three-quarters-full with batter. Bake until baked through, 13 to 15 minutes. Cool the cupcakes completely. To assemble: Pipe the Pomegranate Filling into the center of each cupcake, about 1 tablespoon each. Generously frost each of the cupcakes with Lemon Frosting. Garnish with sanding sugar.
Mix the powdered sugar, nondairy margarine, juice, concentrate, powder and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/4-inch off the tip. Mix the powdered sugar, nondairy margarine, lemon juice, soy milk, vanilla and zest with an electric mixer until light and fluffy. Fill a pastry bag with the filling and cut 1/2-inch off the tip.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 4985,"Kumquat Cranberry Sauce 1 tablespoon coriander seeds 1 1/4 cups sugar 1 pound cranberries, thawed if frozen
10 to 12 kumquats, sliced and seeded Kosher salt Instructions: Toast the coriander seeds in a dry medium saucepan over medium heat, shaking often, 3 to 4 minutes. Transfer to a paper towel, fold to cover, then crush the seeds with a rolling pin. Return to the saucepan. Add 1 1/2 cups water, the sugar, cranberries, kumquats and 1/4 teaspoon salt to the pan. Bring to a boil, then reduce to a simmer and cook until the berries burst and the sauce thickens, 18 to 25 minutes. (If the berries are not bursting after 15 minutes, gently mash with a spoon.) Let cool. Transfer the sauce to a bowl and refrigerate until chilled and thickened, at least 3 hours.
","[Riesling, Moscato, Vinho Verde, Prosecco]" 4986,"Cheese Strata with Ham and Tomatoes 12 large eggs 1 1/2 cups milk 1/2 cup heavy cream Kosher salt and freshly ground black pepper Pinch freshly grated nutmeg Pinch cayenne pepper 1 cup diced baked ham 1 cup Oven-Dried Tomatoes, chopped, recipe follows 1 tablespoon minced flat-leaf parsley 2 teaspoons thinly sliced fresh chives 2 cups shredded extra-sharp Cheddar cheese (about 8 ounces) 1 pound sourdough bread, crust trimmed, cut into 1-inch cubes 1 tablespoon unsalted butter, melted 2 pounds ripe plum tomatoes, cored and cut in half lengthwise 1 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 4 to 5 sprigs fresh herbs, such as thyme, rosemary, oregano, or marjoram Instructions: Butter a 3-quart gratin dish or casserole. Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne pepper in a large bowl. Toss ham, tomatoes, parsley, and chives together in a small bowl.
Scatter 1/2 cup of cheese into prepared dish. Layer with 1/3 of bread and half of ham mixture. Repeat. Top strata with a final layer of bread and remaining 1 cup cheese.
Pour egg mixture over top of dish and gently press to make moistened all bread layers. Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for 1 hour or up to overnight.
Preheat to 350 degrees F. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving. Preheat oven to 250 degrees F.
Arrange tomatoes, cut side up, in a single layer on a parchment-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours.
If not using immediately, refrigerate dried tomatoes, covered, up to 4 days. Or, if desired, layer tomatoes with herb sprigs and add olive oil. Refrigerate, covered, for up to 2 weeks.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 4987,"Homemade Whitefish Salad 3/4 cup good-quality mayonnaise 1/2 teaspoon finely grated lemon zest 2 tablespoons freshly squeezed lemon juice 2 pounds smoked whitefish, skinned, boned and flaked 1 large stalk celery, finely diced 1/2 small red onion, finely diced Kosher salt and freshly ground black pepper Bagels, for serving Pickled Red Onions, for serving, recipe follows 1 cup red wine vinegar 1/4 cup fresh lime juice 3 tablespoons granulated sugar 1 tablespoon kosher salt 1/4 teaspoon coriander seeds 1/4 teaspoon mustard seeds 1/4 teaspoon black peppercorns 1 medium red onion, halved and thinly sliced Instructions: Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving. Serve with bagels and Pickled Red Onions. Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes. Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4988,"Steamed Vegetables With Roasted Chickpeas 1 small kabocha or buttercup squash (about 2 pounds), seeded and cut into 1-inch-thick wedges 1/2 head cauliflower, sliced into florets 1 2 -inch piece ginger, peeled and thinly sliced Kosher salt 4 cups snow peas (about 8 ounces) 1/2 teaspoon coriander seeds, crushed 2 tablespoons toasted sesame oil 1 15 -ounce can chickpeas, drained and rinsed 3 tablespoons unsalted butter 4 scallions, thinly sliced Freshly ground pepper Cooked brown rice, for serving (optional) 1/4 cup thinly sliced fresh mint Toasted sesame seeds, for garnish Instructions: Place the squash, cauliflower and ginger in a large steamer basket over a saucepan of simmering water and season with salt. Cover and steam until the vegetables are tender, about 25 minutes. Add the snow peas, remove the pan from the heat and keep covered until the peas are crisp-tender, about 5 minutes. Meanwhile, toast the coriander seeds in a skillet over medium-low heat until fragrant, about 1 minute. Add the sesame oil and increase the heat to medium-high. Add the chickpeas and cook until crisp, about 5 minutes. Add the butter and scallions; remove from the heat. Divide the vegetables among plates, over rice if desired. Spoon the chickpea mixture on top and garnish with the mint and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 4989,"Seafood Hot Dogs with Sweet Mustard Sauerkraut 3 egg whites 1/2 pound scallops, chopped Salt and freshly ground black pepper 2 cups heavy cream 1/2 pound cleaned and deveined shrimp, chopped 1 pound sea bass fillet, cut into 1/4-inch cubes 1 pound salmon fillet, cut into 1/4-inch cubes Cayenne pepper, to taste Pork casings, cleaned and soaked Fish stock or water, for poaching 1/4 cup canola oil 1 medium red onion, diced 2 cups well drained sauerkraut 4 tablespoons sweet mustard 4 teaspoons chopped fresh tarragon leaves Instructions: Cook's Note: all ingredients should be as cold as possible. In a blender combine the egg whites, scallops, and salt and pepper, to taste. Blend until a puree is formed, then slowly add the heavy cream. When thoroughly mixed, pour into a metal bowl and put over a bowl of ice water. Add the shrimp, sea bass and salmon to the scallop mixture and gently fold to combine. Cook's Note: At this point you can do a test with the finished mixture by bringing a small saucepan of water to a boil over medium heat and adding a small amount of the mixture. Reduce the heat and simmer until the mixture floats to the top. Cool it in a bowl of ice water and taste. This will tell you if you've seasoned it correctly before you stuff the mixture into the casings. Stuff the seafood mixture into the pork casing, and tie into 4-inch links. In a medium saucepan, bring the fish stock or water to a simmer over low heat. Add the links and poach gently until cooked through. In a large skillet, over medium heat, heat the oil, then add the red onion and cook until translucent. Add the sauerkraut and mustard and cook for 4 minutes, then add the chopped tarragon. To serve, add a little sauerkraut to each plate and top with 2 seafood hot dogs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4990,"Fiery Fondue 2 (8-ounce) packages white Cheddar, shredded 2 (8-ounce) packages Monterey Jack, shredded 1/4 cup all-purpose flour 12 ounces light beer 2 cloves garlic, smashed 3 chipotle chiles, minced Vegetables, for dipping Fruit, for dipping 1 loaf bread, cubed, for dipping Instructions: In a large bowl toss together cheeses and flour. To a 4-quart saucepan, add the beer, smashed garlic and chipotle chiles and bring to a simmer for 10 minutes. Whisk in cheese by the handful, making sure each addition melts before you add the next. Keep at a bare simmer. Transfer to a fondue pot and set over a low flame. Serve with fondue accompaniments of fruits, vegetables and bread. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 4991,"Hummus Two 16-ounce cans garbanzo beans, drained (about 3 cups) 1/2 cup olive oil, plus extra for garnish
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon cumin
2 cloves garlic, smashed
Kosher salt
Paprika, for garnish
Za'atar, for garnish
Instructions: Put the garbanzo beans in a large bowl and fill with water to cover. Rub the beans between the palms of your hands and against each other to loosen the skins. Continue until all of the skins have been released. Discard the skins. Transfer the skinned garbanzo beans to a food processor. Add the olive oil, tahini, lemon juice, cumin, garlic and 1/4 teaspoon salt. Process until smooth and creamy, 3 to 5 minutes. (If the hummus is not creamy enough, add more olive oil.) To serve, spread the hummus on a round platter, sprinkle with paprika and za'atar, and drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 4992,"Chocolate Chip and Cinnamon Pizzelles 2/3 cup sugar 4 large egg whites, at room temperature 2 teaspoons pure vanilla extract 1/2 teaspoon fine sea salt 1/2 stick (4 tablespoons) butter, melted, plus extra for greasing the pizzelle iron 2/3 cup flour 1 teaspoon ground cinnamon 1/2 cup mini chocolate chips Instructions: Preheat the pizzelle iron to medium-high heat. Whisk the sugar, egg whites, vanilla, and salt in a large bowl until frothy. Whisk in the butter, flour, and cinnamon until blended. Stir in the chocolate chips. Brush the pizzelle cooking surfaces with melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Store the pizzelles airtight at room temperature. Chef's Note: The batter can also be cooked in a preheated and lightly oiled waffle iron. Pour 1/2 cupfuls of batter into the waffle iron and cook for about 3 minutes. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 4993,"Kalbi (Korean-Style Shortribs) 1 cup soy sauce 1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup cooking wine
2 tablespoons sesame oil
2 tablespoons vegetable oil
4 cloves garlic, minced
4 to 5 pounds flanken-cut beef short ribs, 1/3-inch thick, well marbled Instructions: Mix together the soy sauce, granulated sugar, brown sugar, wine, sesame oil, vegetable oil and garlic in a large bowl. Add the short ribs and turn to coat. Cover and refrigerate for 3 to 4 hours (over-marinating will make the meat dry). Prepare a grill for high heat. Remove the short ribs from the marinade and grill for 2 to 3 minutes per side (shorter if the short ribs are less than 1/3-inch thick). ","[Syrah, Malbec, Tempranillo, Garnacha]" 4994,"Drunken Clams over Cappellini 1 pound capellini or angel hair pasta 1 tablespoon olive oil 1 tablespoon butter 1/2 cup chopped shallots 3/4 cup roasted garlic cloves 1 (12-ounce) beer 36 small clams in shells, scrubbed 1/4 cup freshly chopped parsley leaves 1/4 cup grated Parmesan Mixed green salad and bottled dressing, for serving, optional Instructions: Cook capellini according to package directions. Meanwhile, heat oil and butter together in a large skillet. Add shallots and 3/4 cup roasted garlic cloves saute 3 minutes, until shallots are soft. Add beer and bring to a simmer. Add clams, cover and simmer until shells open, about 5 minutes. Using tongs, remove 12 clams and reserve for another meal. Drain capellini, reserving 1/2 cup pasta cooking water and add to clams in skillet, adding the reserved 1/2 cup pasta if necessary to \loosen\ the sauce. Simmer 1 minute to heat through. Remove from heat and top with parsley and Parmesan. Serve with a mixed green salad and bottled dressing, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4995,"Maine Lobster Roll with Claw and Knuckle Meat 6 tablespoons butter 6 New England-style hot dog buns
27 ounces lobster knuckles and claw meat
2 ounces lemon juice 1 cup mayonnaise
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 6 leaves romaine lettuce 6 lemon wedges, for serving Instructions: Heat a griddle or saute pan over high heat until it begins to smoke, and then turn the heat down to medium-high. Spread some butter on both sides of each hot dog bun. Toast the buns on the hot griddle until golden brown on both sides, about 1 minute per side depending on the temperature of the griddle. Once toasted, remove from the heat and separate the two sides of the buns and hold for plating. In a bowl, combine the lobster, lemon juice, mayonnaise, salt and pepper, and gently mix to coat the lobster but not break up the meat. To plate the lobster roll, place one piece of the hotdog bun on the plate with a lettuce leaf on top. Spoon 4 1/2 ounces of the lobster salad on top of the lettuce leaf and then top with the other side of the hot dog roll. Repeat with the remaining rolls, and serve each with a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 4996,"Wolfgang's Beef Goulash 2 tablespoons extra virgin olive oil 4 cups onions, thinly sliced 1 tablespoon sugar 3 garlic cloves, minced 1 tablespoon caraway seeds, toasted and ground 1 1/2 tablespoons sweet paprika 1 teaspoon spicy paprika 2 tablespoons minced fresh marjoram leaves 1 teaspoon minced fresh thyme leaves 1 bay leaf 3 tablespoons tomato paste 2 tablespoons balsamic vinegar 4 cups chicken stock 2 1/2 pounds beef shank, cut into 2-inch cubes 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Spaetzle, recipe follows 4 egg yolks 1 egg 1 3/4 cups milk 1 pound (about 3 cups) all purpose flour 1/4 teaspoon freshly grated nutmeg 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup peanut oil Salt Pepper 2 ounces unsalted butter 1 tablespoon fresh minced parsley Instructions: In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side. In a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour. Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days). Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 4997,"Mojo Marinated Pork 4 1/2 cups fresh orange juice, divided 1 1/4 cups fresh lime juice, divided 1 orange, zested 1 lime, zested 1/2 cup finely chopped fresh oregano, divided 12 cloves garlic, coarsely chopped 1/2 cup olive oil 1 bone-in pork shoulder (about 4 to 6 pounds), trimmed of excess fat Salt and freshly ground black pepper Mojo Dipping Sauce, recipe follows Plantains with Rum and Brown Sugar, recipe follows 8 cloves garlic 1 serrano cl, chopped 3 tablespoons chopped cilantro leaves Salt 1/2 cup orange juice 1/4 cup lime juice 1/4 cup extra-virgin olive oil 4 tablespoons unsalted butter 1/2 cup light brown muscavado sugar 3 ripe plantains, peeled and sliced on the bias into 1/2-inch-thick slices 1/2 cup dark rum Instructions: Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
Preheat the oven to 425 degrees F.
Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing. Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar. Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine. Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 4998,"Individual Cobb Salads 1 tablespoon fresh lemon juice 1 avocado, cut into 1/3-inch slices 4 cups romaine lettuce, chopped into 1/2-inch thin shreds Blue Cheese Dressing, recipe follows 2 ears corn, shucked, cooked, and kernels cut off the cob (about 1 cup) 1 large tomato, seeded and finely diced 1/3 cup crumbled bacon (from about 4 pieces) 1/4 cup crumbled blue cheese Special equipment: 4 by 3-inch ring mold or tin can with top and bottom removed 1/4 cup mayonnaise 1/3 cup buttermilk 1 tablespoon lemon juice 1/4 teaspoon salt 1/8 teaspoon ground cumin 2 tablespoons crumbled blue cheese 1 tablespoon finely minced chives Instructions: Pour lemon juice over the avocado slices and set aside. Place chopped romaine in a large bowl and toss with enough blue cheese dressing to lightly coat, about 1/3 cup. Set aside remaining dressing for another use. To assemble salads, place the ring mold on a chilled serving plate and fill with 1 cup of the romaine mixture, making sure that the lettuce fills the whole diameter of the bottom circumference. Carefully place 2 avocado slices on top of the lettuce on the right side of the mold, so that their curvature aligns with the mold. On the opposite side of the avocado, sprinkle corn on top of the lettuce so that it extends 1 1/2 inches from the left side of the mold. Next to the corn, sprinkle a 1/2-inch thick row of diced tomatoes. Next to the tomatoes and meeting the avocado, sprinkle a row of crumbled bacon. Garnish with a very thin row of blue cheese crumbles down the center. Carefully remove the mold by lifting straight up (some ingredients will shift). Repeat with remaining ingredients. Serve immediately. Cook's Note: If a ring mold is unavailable, use a 12-ounce tuna can (4-inch diameter by 2-inch height) and remove the top and bottom with a can opener. In a medium bowl, mix the mayonnaise, buttermilk, lemon juice, salt, and cumin until smooth. Fold in the crumbled blue cheese and chives. Refrigerate until ready to use. Yield: 3/4 cup Prep Time: 5 minutes Difficulty: Easy ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 4999,"Spicy Jalapeno Sliders 1 pound ground beef 2 jalapenos, seeded and diced fine, plus whole or sliced, for serving 2 shallots, chopped fine 1/2 cup panko bread crumbs 1/4 cup heavy cream 1/4 cup grated spicy Monterey Jack cheese Pinch garlic powder Kosher salt 1/2 teaspoon cracked black pepper, plus pinch 1 cup creme fraiche 1/4 cup store-bought salsa verde 12 mini dinner rolls Instructions: Preheat oven to 350 degrees F. In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes. In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders. Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno. ","[Malbec, Zinfandel, Tempranillo, Garnacha]" 5000,"Artichokes with Roasted Garlic Aioli 1 egg yolk 1 teaspoon white wine vinegar 1 teaspoon Dijon mustard 1 cup grapeseed oil 1 head garlic, roasted* Kosher salt and freshly ground black pepper
Juice of 1 lemon 12 baby artichokes (poivrade variety, which are the tiny ones) 1 to 2 lemons Kosher salt 2 to 3 tablespoons olive oil Instructions: To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.
To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5001,"Spanish Tortilla Cake 3 tablespoons olive oil 1 large onion, thinly sliced 1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled 11/2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried thyme, crumbled Salt and freshly ground black pepper, to taste 6 large eggs 4 egg whites 2 pounds (about 3 large) potatoes, boiled, peeled and sliced Instructions: In a large nonstick skillet set over moderate heat, warm 1 tablespoon of the oil until it is hot, add the onion, rosemary, thyme, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, or until onion is golden. Let cool. In a bowl whisk together the whole eggs, egg whites, and some salt and pepper to taste. Add the onions and stir to combine. In the skillet heat 1 tablespoon oil until hot over moderate heat, add the egg mixture and cook just until edges begin to set, about 3 minutes. Add the potatoes, spreading them in an even layer, reduce the heat to moderately low, and cook, covered, for 6 to 8 minutes, or until eggs are almost completely set. Place a plate over the omelette and invert the omelette onto the plate. Set the skillet back on the heat, add remaining oil, turning pan to coat bottom with oil, and slip omelette back into pan. Cook for 3 minutes more, or until bottom is just set. Transfer omelette to serving dish. Cut into wedges and serve hot or warm. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 5002,"Key Lime Pie Lush Nonstick cooking spray, for the baking dish 6 tablespoons unsalted butter, melted 1/4 cup granulated sugar 2 cups graham cracker crumbs (from about 16 graham cracker sheets)
One 8-ounce package cream cheese, at room temperature 5 tablespoons confectioners' sugar Pinch kosher salt Juice and zest of 1 lime
One 12-ounce container frozen whipped topping, such as Cool Whip, thawed One 3.4-ounce package instant vanilla pudding
1 cup milk 1/4 cup key lime juice
Instructions: Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed graham crackers in a medium bowl. Press the mixture into the prepared baking dish and freeze for 15 minutes to set. Combine the cream cheese, confectioners' sugar, salt, lime juice and two-thirds of the zest in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula. Refrigerate for 15 minutes to partially set.
Meanwhile, mix the instant pudding powder, milk and key lime juice in a bowl. Whisk until thick, about 2 minutes. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
Top with the remaining graham cracker crumbs and lime zest before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5003,"Coquito 1 15-ounce can cream of coconut 1 14-ounce can sweetened condensed milk 1 13.5-ounce can unsweetened coconut milk 1 12-ounce can evaporated milk 1/4 teaspoon ground cinnamon, plus more for garnish 1 teaspoon pure vanilla extract 1 1/2 cups Puerto Rican white rum Cinnamon sticks, for garnish
Instructions: Pour the cream of coconut, condensed milk, coconut milk, evaporated milk, cinnamon, vanilla and rum into a blender and blend until smooth. Pour into a pitcher, cover and refrigerate at least 4 hours. Before serving, shake well in a large shaker or sealed container. Pour into glasses and garnish with cinnamon sticks and more ground cinnamon. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Vinho Verde]" 5004,"Mate with Homemade Condensed Milk 6 cups nonfat milk 5 tablespoons sugar Mate (available in specialty and health food stores) Boiling water Instructions: Prepare condensed milk: Pour the milk into a medium heavy saucepan and bring to a boil. Reduce to a simmer and cook 45 minutes, stirring occasionally. Stir in the sugar and continue simmering 10 to 15 minutes or until reduced to 3 cups. Strain, Homemade condensed milk can be refrigerated up to a week.. Meanwhile, prepare the mate: Heat a teapot, rinsing it out with boiling water. Add 1 tablespoon mate for every cup of tea desired. Pour boiling water over tea leaves and let steep 5 minutes. Strain and serve with condensed milk. (To drink cold, use twice as many tea leaves and pour tea over ice cubes. Serve plain or with sugar and lemon.) ","[Malbec, Torronts, Vermentino, Sauvignon Blanc]" 5005,"Easy At-Home Raclette 1 pound small red potatoes, scrubbed 1 pound fontina cheese, coarsely grated
1/4 pound Emmental, coarsely grated
1/4 pound Gruyere, coarsely grated
3 tablespoons cornstarch
One 14-ounce package mini smoked sausages
Sliced baguette, for serving Cornichons, for serving
Instructions: Preheat the oven to 325 degrees F. Set a steamer basket in a large pot. Fill with water to just below the basket and bring to a boil. Add the potatoes to the basket and reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes. Remove from the steamer basket and allow to cool slightly. Meanwhile, combine the fontina, Emmemtal and Gruyere in a medium bowl and toss with the cornstarch until evenly coated. Scatter in a 12-inch cast-iron skillet. Bake until the cheeses are completely melted, about 15 minutes, then whisk briefly until smooth. Serve immediately with the steamed potatoes, sausages, baguette slices and cornichons. ","[Riesling, Pinot Gris, Gouda, Chardonnay]" 5006,"Grilled Salmon with Smashed Cucumber-Date Salad One 2 1/2-pound center-cut skin-on salmon fillet, cut into 6 equal pieces 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces 3/4 cup finely sliced fennel, feathery fronds reserved for the garnish 6 Medjool dates, pitted and cut in slivers 1/3 cup coarsely chopped walnuts 2 tablespoons minced fresh chives 2 tablespoons fresh lemon juice (1/2 a large lemon) 6 tablespoons fruity olive oil (preferably from Spain) Medium-coarse sea salt (preferably Maldon from England) Fresh ground black pepper Instructions: Prepare the salmon: Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire. Place the salmon fillets on a cutting board, skin-side down. Cut down the center of each fillet lengthwise along the center seam. Cut through the flesh but not the skin. Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down. Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak. Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper.
Grill the salmon just until the flesh firms and grill marks appear, about 2 1/2 minutes on the first side and about 1 1/2 minutes on the second side. Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute. Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings. Remove the fish from the grill and reserve. (The salmon can be grilled up to 1 hour in advance of the meal.)
Prepare the salad: Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
Finish cooking the salmon and dress the salad: Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3 1/2 minutes for medium-rare.
Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5007,"Grilled Avocado, Tomato, Red Onion Salad 10 tomatoes, quartered 4 avocados, peeled, halved, and pitted Extra-virgin olive oil, for drizzling 1 red onion, sliced 1/2 lemon 1 cup pesto sauce 1/2 cup pine nuts Parmiggiano-Reggiano Instructions: Preheat a grill over medium heat. Cover a large tray with tomato quarters, and set aside. Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again. In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 5008,"Pompano with Red Onion and Tomato 1 tablespoon canola oil Two 3-ounce fillets pompano, skin on and pin bones removed 1/2 teaspoon kosher salt 2 tablespoons whole unsalted butter 2 teaspoons chopped shallots 12 baby heirloom tomatoes, halved 1/2 red onion, julienned 1 tablespoon canola oil Two 3-ounce fillets pompano, skin on and pin bones removed 1/2 teaspoon kosher salt 2 tablespoons whole unsalted butter 2 teaspoons chopped shallots 12 baby heirloom tomatoes, halved 1/2 red onion, julienned Instructions: Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down and cook translucent. Flip, add the butter and let brown. Add the shallots, tomatoes and red onions. Saute until the shallots are translucent and the tomatoes are blistered. Baste the fish with the juices and butter and remove from the pan. Place the fish on a plate and spoon the onion and tomato over and around the fish. Heat the oil in a medium saute pan over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down and cook translucent. Flip, add the butter and let brown. Add the shallots, tomatoes and red onions. Saute until the shallots are translucent and the tomatoes are blistered. Baste the fish with the juices and butter and remove from the pan. Place the fish on a plate and spoon the onion and tomato over and around the fish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5009,"Deviled Egg American Flag Nonstick cooking spray 18 large eggs 1/4 cup sour cream
1/4 cup mayonnaise1 1/2 tablespoons distilled white vinegar 3 teaspoons yellow mustard 1 teaspoon hot sauce Kosher salt and freshly ground black pepper
1/4 cup loosely packed fresh parsley, finely chopped
Paprika or cayenne pepper, for garnish
Instructions: Preheat the oven to 350 degrees F. Generously coat a 13-by-9-inch straight-sided baking dish (preferably glass) with cooking spray. Separate the egg whites and yolks into 2 medium bowls. Whisk the whites until combined and just foamy, then transfer them to the prepared baking dish. Cover the dish with foil and bake until they have fully set, about 20 minutes. Let cool completely in the baking dish. Meanwhile, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium-low heat until fully cooked and slightly dry, 4 to 5 minutes. Transfer the yolks to a food processor. Add the sour cream, mayonnaise, vinegar, mustard, hot sauce, 1/2 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Spoon the yolk mixture into a pastry bag fitted with a small round tip, or a resealable plastic bag with the tip cut off. Put a platter on top of the baking dish with the egg whites and flip to turn them out onto the platter. With a long sharp knife, trim about 1/4-inch from the edges, including any browned outer edges, to make a neat rectangle of whites. Cut the trimmings into 1/4-inch cubes that will be used for \stars\ (discard any with browned edges). Cut the large rectangle of egg whites into 54 square pieces: 6 rows across and 9 columns down. Straighten the eggs to keep the rectangle together. Pipe a heaping amount of the egg yolk mixture onto the upper left-hand corner of the rectangle (this will be the section of the flag that holds the stars). Use the rest of the yolk filling to generously pipe 6 horizontal stripes right over the middle of each egg (see Cook's Note). Sprinkle the corner square with parsley and the stripes with paprika or cayenne. Top the parsley with the small dice \stars. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5010,"Smoked Sausage with BBQ Remoulade and Green Tomato Chowchow Relish 1 cup cider vinegar 2 tablespoons light brown sugar
2 teaspoons kosher salt
1 teaspoon celery seeds
1 teaspoon mustard seeds
3 green tomatoes, seeded and diced
1 large red bell pepper, grilled, peeled, seeded and diced
1 large yellow bell pepper, grilled, peeled, seeded and diced
1 jalapeno, grilled and diced
1 small red onion, finely diced
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
3/4 cup mayonnaise 1/4 cup whole-grain mustard
3 tablespoons prepared barbecue sauce, such as Bobby Flay Mesa Grill BBQ Sauce 3 cornichons, finely diced
2 green onions, green and pale green parts, finely diced
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 1/2 pounds smoked pork sausage links (12 to 14 links)
Thick-cut grilled bread, for serving
Instructions: For the green tomato chowchow relish: Combine the vinegar, sugar, salt, celery seeds and mustard seeds in a small saucepan, bring to a boil and cook until the sugar is dissolved. Remove and let the mixture cool completely. Combine the tomatoes, red and yellow bell peppers, jalapenos and onions in a medium bowl. Add the cooled vinegar mixture, olive oil and black pepper and mix until combined. Cover and refrigerate for at least 1 hour and up to 24 hours before serving. For the BBQ remoulade: Whisk together the mayonnaise, mustard, barbecue sauce, cornichons and green onions in a medium bowl. Season with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to meld. Heat the grill to high for direct grilling. Grill the sausages until golden brown and charred on all sides and just cooked through, about 10 minutes. To serve, slice the sausages and arrange on a platter. Serve with bowls of the BBQ remoulade and chowchow relish, with grilled bread on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 5011,"Florence Fizzy 2 ounces peach nectar, chilled 2 ounces peach vodka, chilled 2 ounces Prosecco, chilled Sliced peach, for garnish Instructions: Pour nectar and vodka into a champagne flute. Fill to top with Prosecco. Garnish with a peach slice. ",[Prosecco] 5012,"Escarole with Pine Nuts 1 tablespoon olive oil 1/4 cup thinly sliced shallots 3 cloves garlic, minced 1 head of escarole (about 1 pound), washed, dried and coarsely chopped 1/2 cup low-sodium chicken broth 1/4 teaspoon chili flakes 2 tablespoons balsamic vinegar Salt and freshly ground pepper 1/4 cup pine nuts, toasted in a dry skillet for 2 minutes until fragrant and golden brown Instructions: Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving. Excellent source of: Vitamin A, Folate, Vitamin K, Manganese Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 5013,"Puff Pastry-Wrapped Olives 3/4 cup grated Parmesan Zest of 1 lemon 1 tablespoon finely chopped fresh parsley 1 large egg Flour, for dusting 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed About 40 pimento-stuffed green olives (two 3-ounce jars), drained Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a mixing bowl, toss together the Parmesan, lemon zest and parsley until combined.
In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
On a floured work surface, gently roll out the puff pastry sheet, removing any fold marks but keeping the same general size and shape. Using a sharp knife or a pizza wheel, cut forty 1-by-2-inch rectangles. Place an olive in the middle of a rectangle and gently wrap the pastry around the olive, pinching the seam and ends to seal. Coat the wrapped olive first in egg wash and then in cheese mixture. Transfer to the prepared baking sheet. Repeat with remaining pastry and olives.
Bake until golden brown and crispy, about 15 minutes. Remove the olives from the baking sheet and cool completely on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 5014,"Yia Yia's Sunday Sauce 1/4 cup olive oil 1 large Spanish onion, finely diced 1 tablespoon kosher salt, or more as needed 6 cloves garlic, sliced Two 28-ounce cans San Marzano tomatoes, with their juice 2 pounds meaty beef bones 1 cup dry white wine 1 tablespoon fresh oregano leaves 1 tablespoon crushed red pepper flakes, optional 1/4 teaspoon freshly ground black pepper 1 bay leaf Instructions: What makes this sauce so good is the long, slow cooking time, which allows it to develop a complex flavor. It shouldn't simmer; there should be just a bubble rising to the surface every now and then. Meaty beef bones add more depth and complexity. (If you have beef stock, you can add two cups of it in place of the beef bones.) This sauce is chunky with abundant tomato and sliced garlic. Depending on what you're using this for, it can be served as is (over a very thick hearty pasta or as part of a braising liquid). But if you were to use it for an angel hair or as a sauce for sauteed veal, you would probably want to puree it in a blender until it's uniformly smooth. This sauce freezes well, so you can make big batches, portion it into smaller containers, and freeze it when you need it. Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes.
Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the bones, wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third.
Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 5015,"Chocolate Bao 1/3 cup all-purpose flour 1/3 cup lukewarm water
2 teaspoons sugar
1 packet active dry yeast
1 cup semisweet chocolate chips 2 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla
1/2 cup heavy cream
3/4 cup cake flour 1/2 cup all-purpose flour, plus more for dusting 1/4 cup unsweetened cocoa powder
2 1/2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1 tablespoon vegetable oil
1/2 cup semisweet chocolate chips
Vegetable oil cooking spray, for greasing Instructions: For the bao starter: In a large mixing bowl, combine the flour, water, sugar and yeast. Let stand until puffed up and has bubbles on the surface, about 20 minutes. For the chocolate sauce: In a medium bowl, mix together the chips, butter and vanilla. Place the bowl over a barely simmering saucepan of water and stir until the chocolate has melted. Whisk in the cream until the mixture is smooth. Set aside to cool to room temperature. For the chocolate bao: In a large bowl, whisk together both flours, the cocoa powder, sugar, baking powder and salt. Add the flour mixture and oil to the starter and stir together while gradually adding 1/2 cup room temperature water. Stop adding water once the dough has come together enough to knead by hand. Dump the dough onto a lightly-floured surface and knead until you have a smooth, satiny dough, 3 to 4 minutes. Return the dough to the bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until it has doubled in size, about 3 hours. Spray a stainless-steel steamer with vegetable oil cooking spray. Use your hands to roll the dough into a long log, about 2 inches wide and 12 inches long. Cut the log into 12 equal pieces. Place a few chocolate chips in the center of each dough piece and stretch the dough around the chips, pinching one end to form a ball. Place the ball seam-side down onto a wax paper square. Continue with the remaining pieces of dough. Gently lower the bao in batches into a prepared steamer. Steam for 10 minutes, then carefully remove and let cool under a kitchen towel. Serve warm with chocolate sauce for dipping. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 5016,"Veal Marsala 1/4 cup all-purpose flour 1 tablespoon blended salt and pepper, plus more for seasoning Four 4- to 5-ounce portions veal shoulder, tenderized and thin 2 tablespoons butter plus 1/4 cup butter or mascarpone 1/3 cup marsala wine 1 cup mushrooms, quartered or sliced 1 tablespoon minced garlic 1 tablespoon blended minced fresh thyme and parsley 1 cup veal stock Instructions: In a bowl, season the flour with the salt and pepper blend. Then lightly dust all the veal with the seasoned flour.
Next, in a heavy-bottomed saute pan over high heat, warm the 2 tablespoons butter until melted. Then add the dredged veal to the butter. Reduce the heat to medium and allow to cook 2 minutes. Then flip and repeat the process. After cooking, remove the veal and place on a plate or tray. Then deglaze the pan with the marsala. Add the mushrooms, garlic and herbs and stir. Finally, add the stock and allow to blend and reduce for 3 minutes. Taste, then season with salt and pepper. Finally, remove the sauce from the stove. Whisk in the remaining butter and pour over the cooked veal and serve. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 5017,"Italian Panini 1 loaf rustic Italian bread, such as ciabatta or pane rustica 4 teaspoons honey mustard
12 ounces sliced provolone 4 ounces thinly sliced Black Forest ham
4 ounces thinly sliced roast turkey breast
4 ounces thinly sliced Genoa salami
3 tablespoons butter, softened Instructions: Slice the bread in half horizontally and spread the cut-sides with the honey mustard. Build the sandwich by layering the bottom half of the loaf with half of the provolone, followed by the ham, turkey, salami and the remaining provolone (the provolone should be touching the bread on both sides, with the meat sandwiched in between). Cover with the top half of the loaf. Spread some of the butter on top of the loaf, then carefully flip over and butter the bottom. Slice into the desired number of sandwiches Heat a large two-burner grill pan over medium heat, or heat a panini maker. Add the sandwiches to the pan and cook, pressing down with a spatula, until the undersides are golden brown, 3 to 4 minutes (see Cook's Note). Turn the sandwiches and continue to cook, pressing, until golden brown on the reverse side and the cheese is melted, another 3 to 4 minutes. Transfer the panini to a cutting board and slice in half. Serve immediately. ","[Barolo, Chianti, Barbaresco, Valpolicella]" 5018,"Baked Oysters Italian-Style with Ciabatta Crouton 1/2 cup whole garlic cloves 1/2 cup olive oil 1/2 cup white wine 1 cup soft-cooked white beans 2 teaspoons Sherry vinegar 1/2 teaspoon lemon juice 1/4 pound finely diced pancetta, cooked until crispy, then drained, fat reserved Red pepper flakes 8 (1/4-inch) slices ciabatta or other Italian-style bread 1 pint shucked oysters (approximately 24) 1 tablespoon butter 1 to 1 1/2 cups bread crumbs 3 tablespoons chopped Italian parsley 1/4 cup good quality olive oil 1 tablespoon chopped garlic 2 tablespoons chopped mixed herbs, such as rosemary, thyme, and sage 1/4 cup grated Grana Padano or Parmigiano Reggiano Salt and pepper Instructions: For the croutons: In a small saucepan, over low heat, gently cook garlic in oil and wine until tender and golden. Remove garlic cloves and place in a food processor. To the juices in the pan, add enough olive oil to give you 1/4 cup of liquid. Add white beans, sherry vinegar, and lemon juice to the food processor and puree. With the motor running, add in garlic/olive oil mixture. Remove from processor and stir in crispy pancetta, salt, pepper, and a sprinkle of red pepper flakes. Spread mixture on bread slices and broil or toast in a hot oven until heated and slightly bubbly. For the oysters: Preheat oven to 400 degrees F. Put oysters into a bowl and check for bits of shell. Butter the bottom of an 8 or 9-inch pie pan and place oysters in pan. Mix the bread crumbs with all remaining ingredients and distribute evenly over the oysters, patting a little. Place pan in the hot oven and bake for about six to eight minutes or until crumbs are brown and bubbling. Remove from oven and serve immediately. To serve: Mound a serving of oysters attractively on each plate and flank with two croutons. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 5019,"Better Than Grannie's Creamed Corn 1/2 onion, diced 1 tablespoon butter 2 pinches kosher salt 8 ears fresh corn 1 sprig fresh rosemary, bruised 1 tablespoon sugar 1/4 teaspoon turmeric 2 tablespoons yellow cornmeal 1 cup heavy cream Fresh ground black pepper Instructions: In a saucepan over medium heat, sweat the onion in butter and salt until translucent. In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob. Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5020,"Salted Caramel Pecan Bites 1 cup chopped pecans Nonstick baking spray, for the foil 10 to 12 graham crackers
1 cup firmly packed dark brown sugar
3/4 cup (6 ounces) salted butter
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Instructions: Preheat the oven to 350 degrees F. Bake the pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Line a 15-by-10-inch jelly-roll pan or a 9.5-by-13-inch casserole dish with aluminum foil; lightly grease the foil with baking spray. Arrange the graham crackers in a single layer in the prepared pan, slightly overlapping the edges. Combine the sugar, butter and cream in a medium-size heavy saucepan; bring to a boil over medium heat and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat. Bake for 10 to 11 minutes or until lightly browned and bubbly. Immediately sprinkle with the salt, lift the foil from the pan and slide the bark off the foil onto a wire rack. Cool completely, 30 minutes to an hour. Break into bite-size pieces. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 5021,"South African Sambal 2 cups grated carrots 2 cups grated apples 1/4 cup lemon juice 1 teaspoon salt 1 teaspoon minced garlic 1 teaspoon minced ginger 1 tablespoon sugar 1/4 rice wine vinegar 1 1/2 teaspoon chopped fresh red chilies Freshly ground black pepper, to taste 1/4 cup chopped cilantro Instructions: Toss carrots and apples with lemon juice and 1 teaspoon salt, let sit 1/2 hour, then squeeze with hands and discard any excess liquid. Combine with remaining ingredients and mix well. Allow to sit refrigerated for several hours before serving. ","[Chenin Blanc, Sauvignon Blanc, Pinotage, Tempranillo]" 5022,"Mini Shrimp Calzones 2 tablespoons olive oil 1 clove garlic, minced 1 cup canned chopped tomatoes in juice 1/2 teaspoon dried thyme 2 tablespoons chopped fresh Italian parsley leaves 1/2 cup dry white wine 1 pound uncooked large shrimp, peeled and deveined Salt and freshly ground black pepper 6 (4-ounce) pieces of purchased or homemade pizza dough, recipe follows 3 cups shredded mozzarella 1 large egg, beaten to blend (for egg wash) Extra-virgin olive oil 1/2 cup warm water (105 to 110 degrees F) 2 teaspoons active dry yeast 2 cups all-purpose flour, plus more for kneading 1 teaspoon salt 3 tablespoons olive oil, plus more for bowl Instructions: Heat the oil in a heavy large skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes. In a small bowl, season the shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl. Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the shrimp mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal. Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve. Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day. Yield: 1 (16-ounce) ball of pizza dough Prep Time: 10 minutes Inactive Prep Time: 1 hour ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5023,"Easy Salsa for Canning 13 Roma or plum tomatoes (about 2 1/2 pounds before preparation) 4 cups cored, seeded and chopped cl peppers, such as hatch, Anaheim or banana (12 to 14 pieces or about 1 pound) 1 cup chopped white onion (1 large) 8 cloves garlic, grated or finely chopped 1 jalape?o, cored, seeded and finely chopped 2 cups white vinegar (5 %) 1 tablespoon chopped fresh cilantro 1 1/2 teaspoons coarse kosher salt 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander Instructions: Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside. Prepare the jars: It is not necessary to sterilize the jars beforehand if processing jars in a boiling water canner for 10 minutes or longer. The jars should instead be freshly cleaned and well washed in hot soapy water. Any jars processed less than 10 minutes must be pre-sterilized and the lids and rings placed into simmering, not boiling, water. Rings can be reused, but lids should be new and used only once for boiling water canning. Meanwhile, bring a pot of water to a boil. Use a paring knife to cut a small, shallow X in the bottom of each tomato (this is known as scoring). Prepare a bowl of ice water and set aside a slotted spoon or skimmer. One at a time using the slotted spoon, add the tomatoes to the boiling water. Let cook for 15 to 20 seconds, depending on the ripeness of the tomato, until the skins are just loosened. Transfer to the bowl of ice water to stop the cooking. As soon as the tomatoes are cool, remove them from the ice water. Use a paring knife to pull off the skin, starting at the X. The skin should now peel off quickly and easily. Core the tomatoes, then coarsely chop to 1/3-inch pieces or so. You will need 4 cups of coarsely chopped tomato. Place the chopped tomatoes in a pot with the peppers, onion, garlic and jalapeno. Add the vinegar, cilantro, salt, cumin and coriander. Stir to combine. Bring to a boil over high heat, then reduce the heat to a simmer. Cook until thickened and piping hot, about 20 minutes. When ready to can: For each jar, insert a canning funnel and carefully ladle in the salsa, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids. Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. If you do not have a canning kettle, you can also place a metal rack or clean towel in the bottom of a large pot and bring to a boil. Using tongs, place the jars on the rack in the canner or in the prepared pot. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 5 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of salsa at room temperature for up to 1 year. Once the salsa is opened, store in the refrigerator for 5 to 7 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5024,"Sweets of the Spoon: Glyka tou Koutaliou 1 pound Mandarin orange peels, pith removed 5 cups granulated sugar 1 cup water Instructions: In a medium pot, add the orange peels, sugar, and water and bring to a boil on high heat. Once boiling, turn the heat to medium and simmer for about 30 minutes. When soft, remove the orange peels from the heat and let cool. Place in a jar to store. Serve room temperature with a glass of water, which is traditional, or on yogurt or ice cream. ","[Riesling, Moscato, Vin Santo]" 5025,"Quinoa-All Bran Pilaf with Raisins and Simple Green Salad 2 cups water 1 cup quinoa, washed 1 tablespoon olive oil 1 red onion, finely diced 2 cloves garlic, thinly sliced 2 teaspoons curry powder 1/2 teaspoon ground cinnamon 1/2 cup raisins
Kosher salt and freshly ground black pepper 3/4 cup KELLOGG'S? ALL-BRAN? Original cereal 2 cups chopped romaine lettuce leaves Juice of 1/2 lemon 1/2 teaspoon brown sugar 2 tablespoons extra-virgin olive oil Instructions: In a large saucepan, bring the water to a boil. Add the quinoa, cover, and simmer 15 minutes, or until cooked through.
In a large saute pan, warm 1 tablespoon of olive oil until shimmering. Add the onions, garlic, curry powder, and cinnamon. Stir and cook until the onions are soft and start to brown. Stir in the raisins. Season with salt and pepper. Cook for 1 more minute. Turn off the heat. Add the cooked quinoa to the onions. Add the cereal, crushing lightly in your hands. Stir well.
To make the salad dressing: Whisk together the lemon juice and brown sugar. Whisk in the olive oil. Season the dressing with salt, and pepper, to taste. Toss the romaine leaves with the dressing to coat evenly.
Serve with the pilaf warm with the salad on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 5026,"Giant Crunchy Taco Wrap 1 pound ground beef One 1-ounce package taco seasoning 1 cup jarred cheese sauce Seven 12-inch flour tortillas 4 tostada rounds 1 cup sour cream 1/2 head iceberg lettuce, shredded (about 4 cups) 1 plum tomato, diced Canola oil, for brushing Hot sauce, for serving, optional Instructions: Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F. Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use. Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable. On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil. Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes. Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using. ","[Zinfandel, Tempranillo, Garnacha, Vermentino]" 5027,"Provencal French Beans 14 ounces dried Great Northern beans 1 quart homemade chicken stock or canned broth 1 tablespoon kosher salt 1/4 cup good olive oil 2 cups chopped yellow onions (2 onions) 1 cup medium-diced carrots (2 carrots) 1 cup medium-diced celery (2 stalks) 1/4 cup fresh chopped parsley, plus extra for garnish 1 tablespoon minced garlic (3 cloves) 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 1/3 cup freshly grated Parmesan cheese Instructions: Place the beans in a bowl and cover with water. Soak in the refrigerator overnight. Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock. In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley. ","[Rhone Blends, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 5028,"Frittata della Casa di Mio Madre 1 bell pepper, chopped 1 onion, chopped 1 clove garlic, minced 2 tablespoons olive oil 2 potatoes, diced 2 teaspoons salt 6 cranks fresh ground pepper 12 eggs 1 tablespoon grated Parmesan Instructions: In an omelette pan over medium high heat, saute peppers, onions, and garlic in olive oil for 5 minutes. Add potatoes. Sprinkle all with 1 teaspoon salt and 2 cranks for fresh ground pepper. Continue to cook until potatoes are soft. In mixing bowl, lightly beat eggs with salt and pepper. Pour egg mixture over vegetables in the omelette pan. Sprinkle with cheese. Stirring constantly, cook frittata for about 5 minutes on one side, until eggs are firm and edges are beginning to brown. Using a plate if necessary, flip frittata. Cook until eggs are cooked through. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 5029,"Spinach Salad with Warm Bacon Dressing 8 ounces young spinach 2 large eggs 8 pieces thick-sliced bacon, chopped 3 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 4 large white mushrooms, sliced 3 ounces red onion (1 small), very thinly sliced Instructions: Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside. Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside. While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside. Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5030,"Cherry Bomb Chops 4 pork loin chops, bone-in (about 1 1/2-inch thick) Brine, recipe follows 1 teaspoon kosher salt, plus more for seasoning 1 teaspoon freshly cracked black pepper 2 (15-ounce) cans tart cherries 1 cup Madeira, divided 1 tablespoon grated orange zest 1 tablespoon minced ginger 1/3 cup agave syrup 2 tablespoons grape seed oil 1 tablespoon balsamic vinegar 2 tablespoons unsalted butter, room temperature 3 cups water 1 bay leaf 1/4 teaspoon red pepper flakes 1/2 teaspoon peppercorns 1 tablespoon agave syrup 2 tablespoons kosher salt 1 cup ice Instructions: Submerge pork chops the saucepan with the brine for 20 minutes. Remove and pat dry with paper towels.
Preheat the oven to 200 degrees F.
Season the chops on both sides with kosher salt and freshly cracked pepper. Arrange the chops on a baking sheet and put in the oven. Roast the chops until an instant-read thermometer registers 90 degrees F, about 20 minutes. Meanwhile, while the chops are in the oven, in a medium-size saucepan, add the canned cherries, 3/4 of a cup of Madeira, the orange zest, ginger, agave and a pinch of salt. Bring the mixture to a boil over high heat, then lower the heat to a strong simmer and reduce the sauce by half.
Once the chops have reached 90 degrees F, remove them from the oven.
Heat a large skillet over high heat, add the grape seed oil and heat until shimmering. Add the chops, being careful not to crowd them, and cook for 4 minutes per side. They will be golden and have a hard crust. Transfer them to a serving platter and tent with aluminum foil to keep warm. In the same skillet that the chops were cooked in, add the remaining 1/4 cup of Madeira and deglaze the pan over medium-high heat. Stir in the balsamic and cherry sauce and reduce by half. Turn off the heat, add the butter and stir to combine. Pour the cherry sauce over the chops and serve. In a large saucepan over high heat, add the water and remaining ingredients, except the ice. Stir until the salt dissolves. Remove from the heat, add the ice and stir until cool. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 5031,"Sock Em' Seasoned Corn 8 ears sweet corn (recommended Jersey sweet corn) 1 pound sweet salted butter, cubed and room temperature 2 tablespoons seafood seasoning (recommended: Old Bay) 1/4 cup freshly chopped cilantro leaves Lime, optional Instructions: Preheat grill over medium-high heat. Peel back husk on corn and remove all the silk. Lay each ear of corn on an individual piece of foil. In a medium sized bowl, mix butter, cilantro and seasoning until well combined. Rub each ear of corn with butter mixture and pull leaves over to cover. Wrap corn with foil and grill for 20 minutes. If grilling, grill until slightly soft, about 10 to 15 minutes. Squeeze the lime over the corn, if desired. Suggestion if grilling: soak corn, grill whole. Dip or brush with herb butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 5032,"Merry Shrimp Martinis Thinly sliced ciabatta bread 1/2 cup reserved SeaPak Shrimp Scampi butter 1 (12-oz) package of SeaPak Shrimp Scampi, frozen 1 (14.5 oz) can of diced tomato 1 tsp. lemon zest 1 tsp. horseradish 1 tsp. Worcestershire sauce 2 tsp. hot sauce 6 celery sprigs Instructions: Preheat large skillet 1-2 minutes on medium-high heat. Preheat oven to 400F. Place shrimp in skillet, saute for 7 minutes and prepare according to package instructions. Pour off 1/2 cup of scampi butter and reserve for crostini. Brush reserved scampi butter on bread slices. Place on baking sheet and bake for 10 minutes. Add tomatoes, lemon zest, horseradish, Worcestershire sauce and hot sauce to skillet. Stir to incorporate. Bring to simmer. Portion shrimp into serving dishes. Garnish with celery sprigs and garlic crostini. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 5033,"Spaghetti and Meatballs Extra-virgin olive oil 1 onion, chopped 2 garlic cloves, smashed 2 tablespoons roughly chopped fresh parsley leaves 1 cup milk 4 thick slices firm white bread, crust removed 1 1/2 pounds ground beef 1 1/2 pounds ground pork 1 large egg 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving Kosher salt and freshly ground black pepper 4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce 1/2 pound mozzarella cheese, cut into chunks Leaves from 3 sprigs fresh basil 1 pound spaghetti 1/2 cup extra-virgin olive oil 1 medium onion, chopped
3 garlic cloves, chopped
Two 28-ounce cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved Two 28-ounce cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/4 cup fresh basil leaves, torn into pieces
Instructions: Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
Preheat the oven to 350 degrees F.
Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 5034,"Maggie's Energy Drink 4 small gingko or ginseng tea bags 2 quarts water 1 cup freshly squeezed lemon juice 2 cups sugar or sugar substitute 1 large or 2 small herbal tea bags Instructions: In a medium pitcher, brew all the tea bags in 1 quart of water. Add the lemon juice to a large pitcher. Add the sugar and the remaining water and mix well. Pour the tea into the lemonade mix and stir. Refrigerate and serve chilled. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 5035,"Baked Tilapia With Tomatoes and Potatoes 1 1/4 pounds new potatoes, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil 3 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper Cooking spray 2 cups cherry tomatoes 1/4 cup pitted kalamata olives 2 tablespoons capers, drained 3 cloves garlic, smashed 1/4 cup white balsamic vinegar or white wine vinegar 4 6-ounce tilapia fillets Instructions: Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes. Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes. Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5036,"Tortilla Soup 2 tablespoons vegetable oil 1 medium onion, chopped 2 cloves garlic, sliced 1 chipotle in adobo sauce, minced 1 tablespoon chili powder 2 teaspoons kosher salt 6 cups low-sodium chicken broth 1 cup corn kernels, fresh or frozen and thawed 1 ripe tomato, chopped 1 cup shredded cooked chicken 1/2 cup cilantro leaves 1/4 cup freshly squeezed lime juice (from about 2 limes) About a dozen corn tortilla chips, broken a bit Lime wedges, optional Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more. Pull the saucepan from the heat and stir in the tomato, chicken, cilantro and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges if using. ","[Syrah, Tempranillo, Garnacha, Barbera]" 5037,"Lemon Pepper Orzo 2 1/2 cups chicken stock 1 cup orzo 2 lemons, juiced 1/4 cup cream 1/4 cup grated Parmesan 2 tablespoons mascarpone 2 tablespoons butter 2 tablespoons fresh chives 1 tablespoon cracked black pepper 1 teaspoon lemon zest Instructions: In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off. Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 5038,"English Sticky Toffee Pudding 1 cup plus 1 tablespoon all-purpose flour 1 teaspoon baking powder 3/4 cup pitted dates 1 1/4 cups boiling water 1 teaspoon baking soda 1/4 cup unsalted butter, softened 3/4 cup granulated sugar 1 large egg, lightly beaten 1 teaspoon vanilla 1/2 cup unsalted butter 1/2 cup heavy cream 1 cup packed light brown sugar 1 cup heavy cream, whipped Instructions: Preheat oven to 350 degrees. Butter a 10-inch round or square baking dish. Sift the flour and baking powder onto a sheet of waxed paper. Chop the dates fine. Place in a small bowl and add the boiling water and baking soda; set aside. In a bowl of electric mixer beat the butter and sugar until light and fluffy. Add the egg and vanilla; beat until blended. Gradually beat in the flour mixture. Add the date mixture to the batter and fold until blended with a rubber spatula. Pour into the prepared baking dish. Bake until pudding is set and firm on top, about 35 minutes. Remove from oven to a wire rack.
Toffee Sauce: Combine the butter, heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 1/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream. ","[Chardonnay, Riesling, Moscato, Port]

" 5039,"Vegan Antipasti 1/4 cup red wine vinegar 1 tablespoon chopped fresh basil 1 tablespoon minced garlic 2 teaspoons chopped fresh oregano Spike seasoning, to taste, available in health food stores Freshly ground black pepper, to taste 1/4 cup olive oil 1/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon garlic, minced 1 tablespoon fresh basil, chopped 1 teaspoon sea salt 1 teaspoon pepper 2 portobello mushrooms, peeled, bottom part of stem removed 1 pound tofu, firm, sliced into 1/2-inch pieces 1 large red bell pepper, seeded and cut into 1-inch cubes 1 large yellow bell pepper, seeded and cut into 1-inch cubes 1 large green bell pepper, seeded and cut into 1-inch cubes 1 bunch asparagus, cut into 1-inch pieces 1 large red onion, peeled and cut into 1-inch cubes 15 slices veggie pepperoni, halved 1/4 cup black olives, pitted and cut in half 1/4 cup pepperoncini, seeded and cut in half 1/2 cup sun-dried tomatoes, soaked in warm water and halved 1 tablespoon capers, whole 1 tablespoon garlic, minced 2 tablespoons fresh basil, chiffonade 1/2 tablespoon fresh oregano, chopped Instructions: For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste. For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces. To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5040,"Corn Tortillas 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt Instructions: In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag. Heat a dry cast iron skillet, nonstick pan or comal until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel. When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week. ","[Rioja, Tempranillo, Garnacha, Barbera]" 5041,"Chicken Breast with Feta, Celery and Radish Salad 2 tablespoons extra-virgin olive oil 4 boneless skinless chicken breast halves (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 1 romaine lettuce heart, torn into bite size pieces (about 4 cups) 2 ribs celery, thinly sliced 6 radishes, quartered 3 ounces fresh feta, crumbled 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 lemon, quartered Instructions: Preheat the oven to 350 degrees F. Heat a large nonstick oven proof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until the chicken registers 165 on an instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to rest for 5 minutes before serving. Divide the romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a tablespoon of the olive oil over each salad, season with salt and pepper and serve with a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 5042,"Turkey Cranberry Sliders 1/2 cup panko breadcrumbs 2 tablespoons milk
1 pound ground turkey (85 percent lean)
2 tablespoons finely chopped fresh parsley
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 large pinch cayenne
Kosher salt and freshly ground black pepper
Olive oil, for the pan
2/3 cup canned whole berry cranberry sauce
8 mini potato rolls or slider buns, split
About 2 cups arugula
Instructions: Preheat the oven to 450 degrees F. Put the breadcrumbs in a large bowl and drizzle the milk over the top; stir and let soak for 5 minutes. Add the ground turkey, parsley, ground ginger, garlic powder, cayenne, 1 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture into 8 portions, roll into balls and pat into patties. Arrange the patties in a lightly oiled 9-by-13-inch baking dish. Bake for 5 minutes. Meanwhile, gently warm the cranberry sauce with a few tablespoons of water to loosen. Spoon half of the warm sauce on top of the patties. Return the cranberry sauce to a simmer and remove from the heat. Return the patties to the oven and continue baking until browned, glazed and cooked through, about 20 minutes more. Flip the patties and brush them with more sauce while still hot. Let cool slightly, about 5 minutes. Spoon the remaining cranberry sauce onto the bottom halves of the rolls. Top each roll with a patty and some arugula. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5043,"Cajun Turkey Injection (Brine) 2 tablespoons kosher salt 2 teaspoons garlic powder 2 teaspoons white pepper 1 teaspoon cayenne pepper 1/2 teaspoon onion powder 1 cup melted butter Instructions: Blend all of the dry ingredients then mix with the butter. Inject into the turkey prior to deep frying (the injector must have a discharge nozzle of at least 1/16th of an inch). This recipe is enough for 1 (10 to 12 pound) turkey. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Malbec]" 5044,"Broiled Tilapia with Bean, Potato and Olive Salad 2 cups frozen or dry brown rice 1/2 pound small new potatoes, cut into 1/4-inch rounds 1 pound mixed beans (yellow and green), trimmed and cut into 1-inch pieces 1 red bell pepper, cut into thin strips 3 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh parsley and/or basil 2 tablespoons lemon juice (about 1 lemon), plus wedges for serving 1 teaspoon Dijon mustard 6 pitted kalamata olives, finely chopped Kosher salt and freshly ground black pepper 3 tablespoons whole wheat breadcrumbs 1/4 teaspoon paprika Four 6- to 7-ounce tilapia fillets 2 cups fresh berries, for serving Four 6-ounce glasses reduced-fat milk, for serving Instructions: Cook the brown rice according to the package instructions and keep warm. Bring a large, covered pot of water to a boil. Add the potatoes and simmer until they just become tender, 6 to 8 minutes. Add the beans and peppers and continue to cook until potatoes are tender and beans are crisp-tender, 3 to 4 minutes more. Drain and rinse in cold water, then shake dry. Whisk together 2 tablespoons each of the oil and herbs, the lemon juice, mustard, olives, 1/4 teaspoon salt and some pepper. Add the cooked vegetables and toss together. Set aside. Preheat the broiler, position an oven rack 4- to 6-inches from the broiler and line a baking sheet with foil. Mix together the breadcrumbs, the remaining 1 tablespoon olive oil, the remaining 1 tablespoon of herbs and the paprika. Arrange the fish fillets on the prepared baking sheet and sprinkle all over with 1/2 teaspoon of salt and some black pepper. Broil the fish until it starts to turn opaque, 3 to 4 minutes. Remove, sprinkle with the breadcrumb mixture and continue to broil until flaky and cooked through, 3 to 4 minutes. (Be sure to keep an eye on the fish as the breadcrumbs can burn quickly.) Divide the fish, bean-potato salad and rice among four dinner plates. Serve with lemon wedges, berries and milk. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5045,"Meatloaf Made with French Onion Soup Mix 2 pounds ground chuck (80 percent beef, 20 percent fat) 1 1/2 cups Italian-style breadcrumbs
One 14.5-ounce can diced tomatoes
One 11-gram packet French onion mushroom soup/dip mix
1/4 cup finely grated (like sand baby!) Parmesan
Kosher salt and freshly ground black pepper, if needed 1 egg, whisked
Instructions: Preheat the oven to 350 degrees F. Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef. In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won't need to). Add the egg and stir. Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don't over-mix! Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 5046,"Baja Betty Burger 1 1/2 pounds ground beef
6 ounces fresh chorizo
Kosher salt and freshly ground black pepper 1 jalapeno, minced 6 ounces mayonnaise
8 ounces roma tomato, diced
1/2 red onion, minced
1 bunch fresh cilantro, roughly chopped
2 limes, juiced
Cayenne pepper 4 slices jalapeno jack cheese
4 hamburger buns
4 bib lettuce leaves
Instructions: Preheat the grill to medium-high heat. Mix together the beef and chorizo, sprinkling with salt and pepper. Form 4 patties, each around 6 ounces. Blend the jalapeno with the mayonnaise to make a jalapeno aioli. Transfer to a bowl and set aside. Make a pico de gallo by combining the tomatoes, red onion, cilantro, lime juice, salt, pepper and cayenne to taste. Grill the burgers until well done, around 5 minutes per side. Top each with a slice of pepper jack cheese. Grill the buns. Build the burgers by spreading a layer of jalapeno aioli on the bottom bun, followed by a slice of lettuce, the burger, some pico de gallo and finally the top bun with more aioli. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 5047,"Baked Ham with Brown Sugar Mustard Glaze 1 (12-pound) shankless skinless smoked cured ham Whole cloves for studding ham 1 cup firmly packed light brown sugar 1/4 cup prepared mustard 2 tablespoons cider vinegar Variation: GLAZED HAM STEAK WITH BROWN SUGAR MUSTARD GLAZE 1 to 2-inch Ham Steak 1/2 teaspoon ground cloves Instructions: Preheat oven to 350 degrees
Score top of ham into diamonds and stud center of each diamond with a clove. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham. Bake for another 35 minutes Transfer ham to a platter and let stand 15 minutes before carving. Preheat oven to 350 degrees Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 5048,"Apple-Smoked cl Lime Chicken Wings with Sriracha Soy Sauce 2 pounds chicken wings, separated into wings and drumettes Brine, recipe follows 1/4 cup fresh lime juice
2 tablespoons vegetable oil
3 tablespoons chili powder
Kosher salt
Sriracha Soy Sauce, recipe follows Smoked Corn and Black Bean Salad, recipe follows, for serving 1 cup apple cider 3 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
2 tablespoons honey
1 bay leaf
Kosher salt and freshly ground black pepper
1 cup sriracha sauce 1/2 cup mayonnaise
2 teaspoons soy sauce
2 to 3 ears corn, shucked and cleaned 2 tablespoons corn oil
One 15-ounce can black beans, drained and rinsed
1/2 cup diced green bell pepper (from 1/2 bell pepper)
1/2 cup diced red bell pepper (from 1/2 bell pepper)
1/2 medium red onion, cut into 1/8-inch slices, then cut in half
3 tablespoons minced fresh jalapeno (from 1 medium jalapeno)
1/4 cup corn oil 2 tablespoons chopped fresh cilantro leaves 2 tablespoons red wine vinegar
1 teaspoon fresh lime juice
1/4 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Instructions: Place the chicken wings in the Brine in a large bowl. Cover and refrigerate for 4 hours. Remove the chicken wings, then rinse with water and dry with paper towels. Place in a large bowl. Drizzle the lime juice and oil over the chicken and toss to coat. Sprinkle the chili powder and 1 tablespoon salt over the wings and toss again.
Wrap 1 cup soaked and drained apple wood chips in a foil packet and poke holes on top. Place the foil packet underneath the grill grates of a grill, directly on top of the heating element. Preheat the grill on medium-high heat and let the smoke build for 10 to 15 minutes.
Grill the chicken wings over direct heat, covered, until golden brown on the underside, 5 to 7 minutes. Flip and cook until the juices run clear and the internal temperature is 165 degrees F, another 5 to 7 minutes. Serve with Sriracha Soy Sauce and Smoked Corn and Black Bean Salad. Combine the apple cider, brown sugar, cider vinegar, honey, bay leaf, 1/4 cup salt, a pinch black pepper and 1 cup water in a medium pot. Cook over medium-low heat, stirring, until the sugars and salt have dissolved, approximately 10 minutes. Transfer to a large bowl and cool completely in the refrigerator. Whisk together the sriracha, mayonnaise and soy sauce in a medium bowl. Cover and refrigerate until ready to use. Make the salad: Preheat a charcoal grill for cooking at medium-high heat. Place 1 cup soaked and drained apple wood chips directly on the coals. Rub the corn with the corn oil. Grill, turning occasionally, for approximately 15 minutes. Let cool, then cut the kernels off the cobs into a large bowl. Mix in the black beans, bell peppers, onion and jalapeno.
Make the dressing: Whisk together the corn oil, cilantro, vinegar, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Pour the dressing over the salad, then cover and refrigerate for 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5049,"Roasted Shrimp with Thousand Island Dressing 1/2 pound large shrimp, peeled and deveined 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 tablespoon olive oil 1/2 tablespoon freshly squeezed lemon juice 3/4 cup mayonnaise 1/4 cup ketchup 1 teaspoon minced capers 1 teaspoon minced gherkins 1 tablespoon sweet pickles 1 teaspoon lemon juice Pinch kosher salt Pinch freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes. For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended. Serve with the roasted shrimp. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5050,"Pear Upside-Down Chocolate Cake 2 tablespoons unsalted butter 2 tablespoons firmly packed light brown sugar 1/2 teaspoon finely grated lemon zest 1 teaspoon freshly squeezed lemon juice 4 Bosc pears, peeled, quartered lengthwise, and cored 1/3 cup milk 3/4 cup all-purpose flour 1/2 cup finely ground toasted almonds 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 4 tablespoons unsalted butter, softened 3/4 cup granulated sugar 1/4 cup natural unsweetened cocoa (not Dutch-process), plus additional for dusting 1 teaspoon pure vanilla extract 2 large eggs, at room temperature Confectioners' sugar, for dusting Instructions: For the pears: Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper. Put the butter, brown sugar, and lemon zest and juice in a large skillet. Cook over medium heat, stirring, until melted. Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes. Pour the pears and their syrup into a strainer set over a saucepan. Set the syrup and 1 pear quarter aside. Arrange remaining pears in the prepared pan, stem ends toward center, rounded sides down, and 1/4-inch from the side. Chop reserved pear and use just enough to fill center. For the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Scald milk in a small saucepan; keep warm. Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves. Beat butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl. Add cocoa powder and vanilla and beat 1 minute. While mixing at medium-low speed, add eggs 1 at a time, beating well after each addition. While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula. Spread the batter over the pears, taking care not to disturb them. Tap the pan lightly on the counter to settle the batter. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate. Cool briefly, carefully peel the parchment paper from the top, and then cool completely. To finish the cake: Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup. Whisk a few tablespoons of cocoa powder with an equal amount of confectioners' sugar, and sift over the cake; serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 5051,"Parmesan Oyster Crackers 2 cloves garlic Kosher salt and freshly ground black pepper 1/2 stick unsalted butter 2 tablespoons extra-virgin olive oil 2 cups oyster crackers 1 handful flat-leaf parsley, finely chopped 1/4 cup grated Parmigiano-Reggiano Instructions: Preheat oven to 250 degrees F. Chop garlic cloves then sprinkle with some salt and smash to make a paste. Set a large nonstick pan over medium heat. Add butter, oil and garlic and swirl pan. Add oyster crackers and chopped flat-leaf parsley and toss to coat. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano. Pop into the oven and bake for 25 to 30 minutes until golden and crispy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 5052,"Classic Crispy Waffles 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1 teaspoon fine salt 1 1/2 cups milk 4 tablespoons melted unsalted butter, plus more for brushing waffle iron 4 tablespoons vegetable shortening, melted 2 large eggs Pure maple syrup, soft unsalted butter, confectioners' sugar or fruit preserves, for topping Instructions: 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 large 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 (some waffle iron should still be 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. Serve with maple syrup, butter, sugar or fruit preserves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5053,"Air Fryer Banana Bread Nonstick baking spray 1/2 cup all-purpose flour 1/4 cup wheat germ or whole-wheat flour 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 2 ripe bananas 1/2 cup granulated sugar 1/4 cup vegetable oil 1/4 cup plain yogurt (not Greek) 1/2 teaspoon pure vanilla extract 1 large egg 1 to 2 tablespoons turbinado sugar, optional
Instructions: Spray a 7-inch round air-fryer insert, metal cake pan or foil pan with nonstick spray. Set aside. Whisk together the flour, wheat germ, salt and baking soda in a medium bowl. Mash the bananas until very smooth in a separate medium bowl. Add the granulated sugar, oil, yogurt, vanilla and egg to the banana and whisk until smooth. Sift the dry ingredients over the wet and fold together with a spatula until just combined. Scrape the batter into the prepared pan and smooth the top. Sprinkle the top of the batter with the turbinado sugar if desired, for a crunchy, sweet topping. Put the pan in a 3.5-quart air fryer and cook at 310 degrees F, turning the pan halfway through, until a toothpick inserted in the middle of the bread comes out clean, 30 to 35 minutes. Transfer the pan to a rack to cool for 10 minutes. Unmold the banana bread from the pan and let cool completely on the rack before slicing into wedges to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5054,"Fava Bean and Raw Artichoke Salad 4 large fresh artichoke hearts, thinly sliced or quartered* 1 pound fresh fava beans, shelled, washed, and drained 2 to 3 scallions or spring onions, to taste, white and green parts, thinly sliced 2/3 cup slit green Greek olives 1 small bunch fresh dill, snipped 1/2 cup extra virgin olive oil 1 large lemon, juiced Salt and freshly ground black pepper, to taste Instructions: Combine the artichokes, fava beans, scallions or spring onions, olives, and dill in serving bowl. Whisk together the olive oil, lemon juice, salt and pepper and toss well with the salad. Serve immediately. Note: To prepare artichokes the Greek way, cut away most of the stem, leaving about 1 inch of it intact. Have 1 or 2 cut lemons handy as you work with the artichokes, rubbing them on cut surfaces to prevent discoloration. Also have a bowl of acidulated water on hand. Snap off the tough outer leaves near the base. Hold the artichoke on its side on a cutting board and, using a sharp serrated knife, cut the artichoke crowns down to within 1 1/2 inches of the base. With a paring knife, trim the tough green exterior off the stem. Rub the artichoke with lemon. Using a teaspoon, thoroughly scrape away the hairy choke on the inside. Holding the artichoke on its side again, trim away any leaf stubs by going around the artichoke almost on a bias with the knife. Using a paring knife, trim the stem so that only its inner, tender core remains. Rub the artichoke with lemon and drop into acidulated water. Continue until all the artichokes are clean. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5055,"Roquefort Fritters with Pear and Tarragon Sala 8 ounces firm blue cheese, chilled (recommended: Roquefort, Maytag, or Danish Blue) 2 eggs 1/2 cup milk 2 cups bread crumbs (recommended: Japanese Panko) Vegetable oil, for frying 2 thin-skinned pears, cored and cut into 1/2-inch slices (recommended: Forelle) 2 tablespoons fresh lemon juice 1 teaspoon chopped fresh tarragon 1 teaspoon sugar Pinch salt and freshly ground black pepper Instructions: Fritters: Cut the cheese into 1-inch cubes and roll lightly between your hands to round off the corners. Chill at least 2 hours. Whisk the egg in a bowl, then whisk in the milk. Place the bread crumbs in a separate bowl. Dip each cube of cheese in the egg, then toss in the bread crumbs to coat. Repeat the process to create a second coating and then a third. (The recipe can be made up to this point and kept refrigerated up to 4 hours in advance.) Salad: Toss the pears with the remaining salad ingredients. Taste and adjust the seasonings with lemon juice, sugar, and salt. Chill until ready to serve. When ready to serve, heat the oil in a deep fryer, or 2 1/2 inches of oil in a deep pot fitted with a deep-frying thermometer, to 365 degrees F. Working in batches of 6 or 7, drop the breaded cheese cubes into the hot oil and fry until evenly browned, about 30 seconds moving them around often. Drain on paper towels. Serve as soon as possible, with pear salad on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5056,"Mustard Sauce 2 tablespoons dry English mustard 6 tablespoons cider vinegar 2 large egg yolks 1/3 cup sugar 1 teaspoon kosher salt 1 1/2 cups half-and-half Instructions: In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight. In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste. Whisk in the half-and-half. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes. Do not let the mixture boil at any time. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy. Pour sauce into a bowl. Set the bowl of sauce in a bowl of ice water. Stir the sauce to cool. Serve. Store covered in the refrigerator for up to 2 days. Serve with baked ham, pork or on sandwiches. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5057,"Star Anise Ice Cream and Orange, Almond, Cranberry and Semisweet Chocolate Chip Cookie Ice Cream Sandwiches 3 cups heavy cream 1 cup granulated sugar
2 whole star anise
1 vanilla bean, split and seeds scraped 6 eggs
Pinch salt
2 1/2 cups all-purpose flour 1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups raw almonds, 3/4 cup coarsely chopped and 3/4 cup finely chopped 3/4 cup dried cranberries
12 ounces coarsely chopped plus 3/4 cup finely chopped semisweet chocolate Zest of 1 orange
Instructions: For the ice cream: In a medium saucepan set over medium-low heat, combine the cream, 1/2 cup of the granulated sugar, the star anise and vanilla seeds. Bring to a simmer, stirring occasionally, and remove from the heat. In a small bowl, combine the eggs, salt and the remaining 1/2 cup granulated sugar, and beat until smooth. Strain the cream mixture through a fine mesh sieve, and then whisk a third of the cream mixture into the eggs. Immediately whisk the eggs back into the cream mixture. Chill the ice cream base over an ice bath and freeze for 30 minutes. Using an ice cream maker, churn the ice cream base according to the manufacturer's instructions. Freeze in an airtight container for 1 hour. For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the mixer, and mix until the batter is smooth. Turn off the mixer and fold in the 3/4 cup coarsely chopped almonds, cranberries, 12 ounces chocolate chunks and orange zest using the spatula. Scoop about 1/4 cup of the cookie dough onto the prepared cookie sheets, leaving some room between each cookie, for about 12 cookies total. Press down the tops slightly, and bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies. Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely. In a shallow dish, combine the 3/4 cup finely chopped almonds with the 3/4 cup finely chopped chocolate. Using an ice cream scoop, scoop some ice cream onto a cookie, and top with another cookie to form a sandwich. Roll in the almond-chocolate mixture and freeze for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5058,"Crispy Salmon with Summertime Succotash 8 ounces bacon, cut into 1/2-inch pieces 1 small onion, diced 4 ounces green beans, cut into 1/2-inch pieces 2 ears corn, kernels cut from the cobs (about 1 1/2 cups) 1 small zucchini, diced One 24-ounce jar tomato sauce Kosher salt and freshly ground black pepper 1/2 cup fresh basil leaves, chopped 1 beefsteak tomato, diced Four 6-ounce skin-on center-cut salmon fillets Olive oil, for brushing and drizzling Crusty bread, for serving Instructions: Position an oven rack in the uppermost part of the oven and preheat the oven to 450 degrees F. Heat a large skillet over medium-high heat and add the bacon. Cook, stirring often, until crispy and golden, about 8 minutes. Remove the bacon to a plate with a slotted spoon and set aside.
Discard all but 1 tablespoon of the bacon drippings from the skillet and return the skillet to medium-high heat. Add the onion and cook, stirring often, until softened but not brown, about 4 minutes. Stir in the green beans, corn, zucchini, 3/4 cup of the tomato sauce and 1/2 cup water. Season with 1/2 teaspoon salt and several grinds of pepper. Reduce the heat to medium low and simmer until the zucchini and green beans are tender, about 10 minutes. Stir in the basil and tomato and cook until heated through, about 2 minutes. Remove from the heat.
Meanwhile, add the remaining tomato sauce to a medium ovenproof skillet and add the salmon skin-side up, making sure the fillets don't touch. Lightly brush the skins with oil and bake on the top oven rack until the sauce starts to bubble around the sides and the salmon is opaque on the outside but still rare on the inside, about 6 minutes. Turn the oven to broil and broil until the skin is crispy and blistered in places, 4 to 5 minutes, depending on the strength of your broiler. Before serving, drizzle the salmon with oil and sprinkle the bacon over the succotash. Serve with crusty bread.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 5059,"Roasted Artichoke Dip 1 cup grated Parmesan 4 ounces cream cheese 1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon lemon juice 1 teaspoon lemon zest Three 9-ounce boxes frozen artichokes, thawed, drained and chopped
2 cloves garlic, minced One 4.5-ounce can diced green chiles 1 cup shredded white Cheddar Sliced baguette, for serving Instructions: Preheat the oven to 375 degrees F.
Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar.
Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5060,"Bo Peep Pie 1/2 pound Italian sausage, casing removed 1 pound ground sirloin, chili grind 1/4 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 1/2 teaspoons freshly cracked black pepper 2 cups chopped yellow onions 3 tablespoons canola oil, if needed 1/4 cup all-purpose flour 2 cups beef stock 1 teaspoon salt 1 tablespoon Worcestershire sauce Roasted Vegetables, recipe follows Asiago Mashed Potatoes, recipe follows 1/2 cup grated Asiago cheese 2 red bell peppers 2 parsnips (1/2 pound), peeled 3 medium carrots, peeled 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon freshly cracked black pepper 3 pounds Yukon gold potatoes, quartered 1 tablespoon kosher salt 2 heads Roasted Garlic, recipe follows 1 1/2 cups grated Asiago cheese 6 tablespoons unsalted butter, room temperature 2 teaspoons freshly cracked black pepper 1/2 cup milk 2 heads garlic 1 teaspoon salt 1 teaspoon cracked black pepper 1 fresh rosemary sprig 2 fresh thyme sprigs 1 tablespoon olive oil Instructions: Preheat the oven to 350 degrees F. In a large saute pan over medium-high heat, add the sausage and the sirloin and season with the red pepper flakes, oregano, basil and 1/2 teaspoon of the pepper. Stir and cook until brown. Remove the meat mixture from the pan to a bowl. Add the onions to the pan, along with a little canola oil, if needed. Cook for 10 minutes, until lightly caramelized. Return the meats to the pan, then add the flour and cook for 2 minutes. Deglaze the pan with the beef stock and add the Worcestershire sauce. Adjust the seasoning with additional teaspoon of salt and pepper. Add in the prepared Roasted Vegetables In a 13 by 9-inch baking dish, add in the vegetable and meat mixture. Top with the Asiago Mashed Potatoes and spread evenly, leaving a 1-inch border of meat mixture exposed. Sprinkle with 1/2 cup of Asiago and put in the oven for 1 hour and 15 minutes. Remove from the oven and let sit for 15 minutes before serving. Preheat the oven to 400 degrees F. Wash and dry the vegetables, put on a baking sheet, drizzle with the olive oil and toss to coat. Sprinkle with the salt and pepper and bake for 45 to 55 minutes. Remove the bell peppers to a plastic bag and when cool enough to handle, remove skin and seeds. Dice all of the vegetables into 1-inch pieces and combine with the cooked meats. In a large Dutch oven, add the potatoes, cover with water and add the kosher salt. Bring to a boil over high heat, then reduce the heat to a strong simmer and let cook until potatoes are fork tender, about 20 minutes. Drain, return to the pot and mash with a potato masher. In a small bowl, add the roasted garlic, 1 1/2 cups of Asiago cheese, the butter and the pepper. Mix to combine well and then add to the potatoes. Stir in the milk and adjust the salt and pepper, to taste. Preheat the oven to 400 degrees F. Cut the tops off the garlic and put them into a 12 by 12-inch doubled foil square. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper and add the rosemary and thyme sprigs. Drizzle with the olive oil, seal tightly and roast until soft, about 45 minutes. When cool enough to handle, squeeze from the root end to release the garlic pulp. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5061,"Cranberry-Orange and Almond Pudding 1/2 stick unsalted butter 4 1/2 cups cranberries 3 tablespoons sugar 1 1/4 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 3/4 cups, plus 2 tablespoons sugar 2 eggs, beaten 1 stick unsalted butter, melted Few drops orange oil 1/3 cup flaked almonds Turbinado sugar, to sprinkle over Instructions: Preheat the oven to 325 degrees F. Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat. Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely. Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 5062,"The Ultimate Fish Tacos 2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips 2 cups all-purpose flour 3 eggs, lightly beaten 4 tablespoons water 2 cups panko bread crumbs Kosher salt and freshly ground black pepper Vegetable oil, for frying 1/2 head savoy cabbage, finely shredded 1 bunch cilantro, leaves picked 1 bunch chives, chopped 3 limes, cut into wedges for garnish 1 cup sour cream 1 cup mayonnaise 3 chipotles in adobo, plus 2 tablespoons of adobo sauce 1/2 lemon, juiced Kosher salt and freshly ground black pepper 2 limes 2 mangoes, diced 4 to 5 red radishes, diced 1 red onion, diced 1 tablespoon chili powder 1/2 bunch fresh cilantro, leaves chopped 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve. Prepare the pink cl mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use. Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these \supremes\ into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa. To serve, set up the tacos \family-style. Assemble the fish in a pile on a plate; the pink cl mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 5063,"Pan Seared Sea Scallops with Parsnip Puree, Baby Carrots, Arugula and Balsamic Reduction 4 cups balsamic vinegar 1/4 cup granulated sugar
1 pound parsnips, peeled and chopped into even pieces
2 cups heavy cream
Salt and pepper
1 1/2 pounds large scallops (preferably U-8 or U-10)
4 tablespoons extra-virgin olive oil
5 ounces baby carrots, halved lengthways
4 ounces (1 stick) unsalted butter
4 sprigs fresh thyme
2 cups micro arugula or baby arugula
Lemon juice, for garnish
Truffle oil, for garnish
Instructions: For the balsamic reduction: Combine the balsamic vinegar and sugar in a medium saucepan. Bring to a boil, reduce the heat and simmer until reduced by three-quarters of its original volume. Set aside to cool. For the parsnip puree: place the parsnips in a heavy-bottomed saucepan, add enough heavy cream to cover and bring to a slow boil. Reduce the heat and simmer until the parsnips are cooked. Place in a blender and process until smooth. Season to taste with salt and pepper. Next, carefully remove the connective tissue found on the side of each scallop, if applicable. Pat dry with a paper towel and season both sides with salt and pepper. In a small saute pan, heat 2 tablespoons of the olive oil over high heat to smoke point, then place half of the dry, seasoned scallops in the pan, being careful to not splash the oil. When the scallops are golden brown and have released from the pan, turn over and sear on the opposite side. Add half of the carrots, half of the butter and half of the thyme to the pan. When the butter begins to foam, lower the heat and carefully angle the pan so the butter is to one side, and baste the scallops while they finish cooking. Repeat the process with the rest of the scallops in a new pan or quickly rinse the previous pan. In a bowl, mix the arugula with a touch of lemon juice, truffle oil and salt. Serve the scallops on a warm plate over the parsnip puree. Garnish the plate with baby carrots, truffled arugula and the balsamic reduction. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 5064,"Cilantro-Crusted Roast Beef Sandwiches with Cilantro-Horseradish Pesto 2 cups fresh cilantro leaves 6 garlic cloves, smashed 1 teaspoon celery seed 2 teaspoons coarse salt, plus more to taste 1/2 teaspoon freshly grated black pepper 1 (3-pound) boneless rump roast, trimmed 1 bunch fresh cilantro, leaves coarsely chopped 1/4 cup pine nuts, lightly toasted 3 garlic cloves, coarsely chopped 1 teaspoon prepared grated horseradish 1/2 teaspoon coarse salt 1/4 cup extra-virgin olive oil, plus more if needed 4 Kaiser or other crusty sandwich rolls Instructions: To prepare the roast: Line a broiler or roasting pan with aluminum foil. Place the beef on the foil and set aside. Preheat the oven to 325 degrees F. In a food processor, combine the cilantro, garlic, celery seed, salt, and pepper. Puree until the mixture is a smooth paste. Rub the cilantro-garlic paste all over the roast, covering it completely. Allow the roast to marinate for at least 10 minutes to 1 hour to absorb the flavors. Roast the beef for about 1 1/2 hours for rare or until an instant-read thermometer registers 125 degrees F. when inserted into the center. Cook for an additional 10 minutes for medium-rare or 20 minutes for medium doneness. Remove the roast from the oven and let rest for 10 minutes before slicing to allow the juices to settle. While the roast rests, make the pesto. To prepare the pesto: In a food processor, combine the cilantro, pine nuts, garlic, horseradish, and salt. Puree until well combined. With the motor running, drizzle in 1/4 cup of oil. Process until smooth. Add additional oil, if needed, until a drizzling consistency is reached. To serve: Using a sharp knife, thinly slice the roast beef. Put a few slices of roast beef on the bottom of each sandwich roll. Drizzle the cilantro pesto directly on the beef. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 5065,"JIFandreg; Chocolate Hazelnut Peanut Butter Pinwheel Cookies 1 pkg. Pillsbury? Sugar Cookie Mix 1/4 cup Jif? Creamy Peanut Butter 6 tbsps. butter, melted, divided 2 large eggs, divided 1/2 tsp. vanilla extract 1/2 cup Pillsbury BEST? All Purpose Flour 1/4 tsp. salt 1/2 cup Jif? Chocolate Flavored Hazelnut Spread Instructions: BEAT 1 3/4 cups cookie mix, peanut butter, 3 tablespoons melted butter, 1 egg and vanilla in medium bowl with electric mixer on medium speed until blended. STIR flour, salt and remaining cookie mix in a separate medium bowl until blended. Add chocolate hazelnut spread, remaining 3 tablespoons melted butter and 1 egg. Beat with electric mixer on medium speed until well blended. (Dough will be stiff.) Divide both peanut butter dough and chocolate hazelnut dough in half to make 4 parts. Roll each part between 2 sheets of wax paper to make four 10 x 8-inch rectangles. Stack flat layers of wrapped dough on top of each other on baking sheet. Chill 15 minutes. REMOVE top sheets of wax paper from sheets of dough. Turn one peanut butter layer upside down onto one chocolate hazelnut layer, aligning corners. Remove wax paper from peanut butter layer. Allow dough to soften slightly, about 3 minutes. Beginning on one long side, roll up dough to make a log, making sure the center is rolled tightly with no air pockets. Roll wax paper around log. Repeat with remaining 2 sheets of dough. Freeze 1 hour. HEAT oven to 375 degrees F. Cut logs into 1/4-inch slices. Place on ungreased baking sheet. Bake 7 to 8 minutes or until just lightly browned. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely. Spread peanut butter and/or chocolate hazelnut spread in a thin layer on bottom side of half the cookies. Place another cookie, bottom side down, on top of peanut butter layer to make sandwich cookies. Makes 3 dozen. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 5066,"Whole Banana Bread 3 medium organic overripe bananas with freckled peels (about 1 pound), washed well and frozen 6 to 8 hours Nonstick cooking spray 1 cup cake flour 1 teaspoon baking soda 1 teaspoon fine sea salt 1/2 cup granulated sugar 1/2 cup loosely packed light brown sugar 2 large eggs, at room temperature, well beaten 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled 1 teaspoon pure vanilla extract 1/2 cup semisweet chocolate chips, optional Instructions: A couple of hours before baking, let the bananas thaw completely on a plate at room temperature. Position an oven rack in the middle of the oven and preheat to 375 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment, leaving 1-inch overhang on the long sides. Whisk the cake flour, baking soda and salt in a medium bowl; Set aside. Trim the stems and tips from the thawed bananas then transfer the unpeeled bananas to a high-power blender or food processor; blend until smooth, about 2 minutes. Transfer to a large bowl; add both sugars, the eggs, butter and vanilla extract. Whisk until well combined. Fold in the dry ingredients until just combined. Stir in the chocolate chips, if using. Transfer the batter to the prepared loaf pan and bake until puffed up, golden brown and a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let cool on a wire rack for 10 minutes. Remove from the pan and let cool completely on the rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5067,"Spiced Syrup for Fresh Fruit 2 cups white wine 2 cups water 1/2 cup good flavored honey Instructions: Heat wine, water, honey and cheesecloth bag and simmer, uncovered for 20 to 30 minutes or until 1 1/2 cups of liquid remain. Remove and discard cheesecloth. Use to spoon over citrus, bananas, kiwi, fresh apricots, peaches and nectarines In a cheesecloth, tie 12 crushed cardamom pods, whole coriander seeds, whole cloves and allspice or anything else you really like. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 5068,"Garlicky Beef 1 bag red or yellow pearl onions 2 1/2 pounds beef chuck, cubed for stew Kosher salt and coarse black pepper 2 tablespoons olive or vegetable oil 2 tablespoons butter 1 head garlic, cloves crushed 2 tablespoons tomato paste 1 cup dry red or white wine 2 cups beef stock One 15-ounce can stewed tomatoes Crusty bread for mopping Chopped fresh parsley, for garnish Instructions: Preheat the oven to 325 degrees F. Bring a saucepot of water to a boil, then boil the onions for 3 to 4 minutes, drain and cool. Squeeze pearl the onions from the skins, pushing with root end facing away from you.
Pat the meat dry and sprinkle liberally with salt and pepper. Heat the oil, 2 turns of the pan, in a large Dutch oven over medium-high heat. Add the meat and brown evenly all over, then remove to a plate and lower the heat to medium. Add the butter and melt, then add the garlic and onions. Season with salt and pepper. Cook, stirring, until lightly brown, a few minutes. Stir in the tomato paste and cook for 1 minute, then add the wine to deglaze. Add the beef, stock and tomatoes. Combine and roast, covered, until tender, 2 to 2 1/2 hours. Cool and store for a make-ahead meal. Reheat on the stovetop over medium heat, stirring frequently. Serve with the bread for mopping, and garnish with the parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 5069,"Olive Oil Cake with Blueberry Sauce and Peaches 3/4 cup extra-virgin olive oil, plus more for brushing 3/4 cups sugar
5 large eggs, separated, plus 2 whites
Zest of 1 Meyer lemon 1/2 cup sweet sherry, such as Vin Santo 1 cup all-purpose flour
Fine salt 1 cup blueberries 1/2 cup sugar 1 teaspoon Meyer lemon zest 1 cinnamon stick 2 peaches, sliced into 6 wedges each Instructions: For the cake: Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment and brush the sides with oil. Combine the sugar, egg yolks and lemon zest in the bowl of a stand mixer fitted with the whisk attachment. Beat until very pale and thick and doubled in size. Reduce the speed and slowly beat in the olive oil and sherry. Gently stir in the flour using a wooden spoon just until combined. In a second mixer bowl, beat the egg whites with a pinch of salt until they form stiff peaks. In three additions, gently fold the egg white mixture into the egg yolk mixture until just combined. Transfer to the prepared pan. Bake until a cake tester comes out clean, 45 minutes. Let cool for 10 minutes. Remove the cake from the pan; let cool completely. For the blueberry sauce: Combine the blueberries, sugar, lemon zest, cinnamon and 1/4 cup water in a saucepan. Bring to a simmer and cook until the berries have burst and the liquid has reduced to a jam consistency, 20 to 30 minutes. Remove the cinnamon stick and discard. Cool completely before serving. Slice cake and serve topped with blueberry sauce and peaches. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]

" 5070,"Crispy Artichoke Pesto-Stuffed Chicken One 12-ounce jar marinated quartered artichoke hearts, drained 1/2 cup pesto 1/2 cup grated Parmesan 6 thin chicken cutlets (4 to 6 ounces each, pounded to 1/8 inch thick) Kosher salt and freshly ground black pepper 4 ounces sliced provolone, cut into 1/2-inch pieces 2/3 cup all-purpose flour 2 large eggs 1/2 cup plain breadcrumbs 4 tablespoons olive oil Instructions: Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack. Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside. Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper. Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5071,"Denise's Walnut Crusted Salmon 1/2 cup white wine 1/4 cup lemon juice 2 tablespoons olive oil 1 teaspoon chopped garlic 1/2 teaspoon crushed rosemary 1/2 teaspoon crushed thyme 1/4 teaspoon salt 1/4 teaspoon pepper 4 (8 ounce) salmon fillets, skin on 1 cup finely chopped walnuts 1 cup finely chopped croutons 1 tablespoon chopped oregano 1 tablespoon chopped chives 2 tablespoons olive oil 2 tablespoons lemon juice Instructions: Preheat a grill. Mix marinade ingredients in a baking pan. Add salmon, turn to coat, and marinate for 10 minutes. Preheat the oven to 400 degrees F. In a small bowl, mix walnuts, croutons, oregano, chives, olive oil, and lemon juice. On a grill, place salmon meat side down for 4 minutes or until seared. Remove and place on foil lined baking sheet, skin side down. Lightly brush with marinade. Sprinkle crust on top. Bake for 4 to 8 minutes, or until the salmon is cooked to the desired doneness and the crust is golden. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5072,"Ployes 1 cup/125 g buckwheat flour 1/2 cup/60 g white flour 1 tablespoon baking powder 1 teaspoon salt 1 3/4 cups/425 ml boiling water Instructions: Mix together the buckwheat flour, white flour, baking powder and salt with 3/4 cup/175 ml cold water to make a paste. Add the boiling water and mix until smooth and runny. Let the batter sit for 30 minutes. Heat a cast-iron griddle. Without adding any fat, ladle the mixture onto the griddle and let it run into small pancakes. Watch bubbles form all over the cakes and wait until the top of the cakes are completely dry. (Do not flip the ployes until they are completely cooked.) Once they look dry, flip them and just \kiss\ the pan with the other side. Keep the cooked ployes warm in a warm oven while you fry the rest. ","[Riesling, Gewrztraminer, Pinot Gris, Vinho Verde]" 5073,"Braised Artichokes with Ricotta and Spinach Stuffing 2 whole artichokes 1/2 lemon, plus 2 lemons, juiced 2 tablespoons olive oil 2 cups vegetable broth or water 2 garlic cloves, plus 5 garlic cloves, sliced, divided 4 sprigs parsley, chopped, plus 2 tablespoons chopped parsley 2 bay leaves Salt and pepper, to taste 15 ounces ricotta cheese 1/2 cup sun-dried tomatoes in oil, chopped 2 cups fresh spinach leaves, chopped 1 egg 8 ounces grated Pecorino Romano 1/2 cup bread crumbs Instructions: Wash artichokes under cold water. Using a stainless steel knife, trim the outer part of the stems. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke then cut in half, top to bottom. Rub with half a lemon to preserve the green color. Put the oil, broth, garlic, lemon and herbs in a casserole pan. Place the artichoke halves in the liquid face down. Season with salt and pepper. Cover and bake in a preheated 350 degree F oven for 30 minutes until tender. In a mixing bowl, combine ricotta, sun-dried tomatoes, 3 cloves of sliced garlic and spinach. Stir in the egg and about 6 ounces of cheese; season with salt and pepper. In a separate bowl, combine bread crumbs, oil, remaining slices of garlic, remaining cheese and parsley; season with salt and pepper. Remove the artichokes from the pan and carefully scoop out the chokes. Fill the cavity of artichoke with the cheese mixture and place on a baking pan. Sprinkle the tops with the bread crumb mixture. Broil for 5 minutes until the cheese is warm and the crumbs are browned. Serve with lemon wedges. ","[Chardonnay, Barolo, Chianti, Tempranillo]

" 5074,"Sweet Potato and Corn Chowder 2 tablespoons unsalted butter 4 slices thick-cut bacon, cut into a small dice
2 cups diced peeled sweet potato 2 medium shallots, sliced
2 cloves garlic, chopped
1 small red bell pepper, diced
3 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour
2 teaspoons yellow curry powder
One 15-ounce can corn, drained
2 cups chicken stock
1 cup heavy cream
1 tablespoon sherry vinegar
1/4 cup minced chives Instructions: In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot. In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes. Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper. Plate into individual bowls and garnish with the crispy bacon and chives. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 5075,"Bacon-Wrapped Dates with Chorizo and Manchego 12 pitted Medjool dates 8 ounces aged Manchego cheese, cut into 12 rectangular logs 3 links fresh chorizo, casing removed 6 slices bacon, halved 2 tablespoons maple syrup 2 tablespoons sherry vinegar Instructions: Preheat the oven to 350 degrees F. Make an incision lengthwise in each date, open and flatten. Insert a piece of cheese in the center of each date. Break each chorizo link into quarters. Form each piece of chorizo into a log and squish it inside the date onto the cheese. Close the date around the filling and squeeze to secure. Wrap each date with a bacon strip and secure with a toothpick. Repeat for the remaining dates, cheese, chorizo and bacon. Place the dates on a baking sheet and roast until the bacon starts to crisp, 7 to 8 minutes. Turn the dates over and roast for another 7 to 8 minutes. In a small bowl combine the syrup and vinegar. Remove the dates from the oven and brush both sides with the maple syrup mixture. Return the dates to the oven until they are really crackly and sticky, 1 to 2 minutes. Rest the stuffed dates for 1 minute. Remove the toothpicks and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 5076,"Petits Fondants au Chocolat (Little Chocolate Mousse Cakes) 8 ounces bittersweet chocolate 1/2 cup granulated sugar 1/3 cup water 16 tablespoons (2 sticks) unsalted butter 2 tablespoons Framboise 4 eggs 1 cup heavy whipping cream 2 tablespoons sugar Milk chocolate shavings Confectioners' sugar One 1/2 pint basket fresh raspberries One 10-ounce package frozen raspberries 1/3 cup sugar 1 tablespoons Framboise (raspberry eau de vie) 24 miniature muffin pans or other small molds, buttered and the bottoms lined with parchment or waxed paper Instructions: Set racks at the lower and upper thirds of the oven and preheat to 325 degrees.
Melt the chocolate over hot water, stirring occasionally then set it aside to cool slightly. Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve. Remove the syrup from the heat and stir in the butter. When it has melted stir in the Framboise, then the melted chocolate.
Beat the eggs then whisk them into the chocolate mixture in a stream.
Be careful not to overmix. Pour the batter into the molds and bake about 35 to 40 minutes.
Cool briefly in the pans then unmold. Cool at room temperature. Whip the cream with the sugar until it holds a soft peak. Pipe a rosette of the whipped cream on each tiny cake and top with a few chocolate shavings and a light dusting of confectioners' sugar. Place 2 or 3 raspberries around the top of each.
For the raspberry sauce, bring the raspberries and sugar to a boil and simmer 5 minutes. Puree in blender then strain away seeds. Cool and stir in Framboise. Serve the Fondants in a puddle of the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 5077,"Pulled Pork Poutine 3 ounces pulled pork Oil, for frying 1 tablespoon store-bought or homemade caper tapenade 3 ounces pork gravy
2 ounces cheese curds
Salt and freshly ground black pepper Salt and freshly ground black pepper
Chopped green onions Chopped fresh parsley 1 cup hot, crispy French fries Instructions: Fry the pork in a hot pan with hot oil. Add the tapenade, gravy, curds and some salt and pepper. Shake the pan to combine until the cheese is warm and the gravy is runny. Add some chopped green onions and parsley (reserving some of each for garnish) and mix. Pour the mixture over the crispy seasoned French fries and garnish with the reserved green onions and parsley to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5078,"Thieboubjen, the National Dish of Senengal 1 cup parsley 1 cup green onions 1 habanero pepper 1 teaspoon black pepper 1 teaspoon cayenne pepper 3 garlic cloves 3 1/2 pounds halibut steak Vegetable oil, for sauteing 2 pounds onions, chopped 1 quart tomato paste 1 1/2 gallons water 1 1/2 pounds cabbage, chopped 1 pound cassava, sliced 2 pounds carrots, sliced 1 eggplant, sliced 3 fish boullion cubes 3 pounds basmati rice Instructions: Grind parsley, green onions, habanero pepper, black pepper, cayenne pepper, and garlic cloves and stuff the halibut steaks with the mash. Saute the steaks until golden. Add onions and tomato paste and let cook for 20 to 30 minutes. Add water and all the vegetables and let cook until they are done. Remove the fish and vegetables from the broth and set aside. Add the boullion cubes to the broth. Add rice to the broth and cook for 45 minutes. Serve with fish and vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 5079,"Bread and Butter Pudding 2 tablespoons dry sherry 1/2 cup whipping cream 8 tablespoons butter 2 tablespoons granulated sugar for dusting, plus 1/4 cup sifted 12 slices white bread, halved 12 slices brown bread, halved 5 cups milk 1 vanilla pod Lemon zest, 3 pieces 2 cups raisins 2 ounces candied peel Freshly grated nutmeg 6 eggs Instructions: Rub 2 tablespoons of butter around a casserole and dust with 1 tablespoon granulated sugar. Preheat oven to 325 degrees F. Butter the bread with the remaining 6 tablespoons of butter. Scald milk in a pan, add the vanilla pod and the lemon zest. Stir in 1/4 cup granulated sugar. Increase the heat and dissolve the sugar and then remove from the heat. Arrange some of the cut bread overlapping on the base of the casserole. Sprinkle with some of the raisins and candied peel. Place another layer of bread on top - alternating the brown and white slices. Cover with the remaining bread. Sprinkle the remainder of raisins on top and grate the nutmeg over them. Break the eggs into a bowl and whisk. Slowly stirring into the scalded milk (having removed the lemon zest and vanilla pod). Pour this mixture over the bread. Dust with 1 tablespoon sugar and sprinkle with the dry sherry. Allow to stand 1 hour. Before placing it in the oven, pour the 1/2 cup of whipping cream over the pudding. Cook in the preheated 325 degree oven on the middle shelf for 55 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 5080,"Shakshuka with Feta 3 tablespoons good olive oil 1 1/2 cups chopped yellow onion (1 large)
2 cups chopped fennel bulb, top and core removed (1 medium)
1 Holland orange bell pepper, seeded and 1/2-inch diced
1 poblano pepper, seeded and 1/2-inch diced (about 1/2 cup)
1 jalapeno pepper, seeded and minced (about 1/4 cup)
1 tablespoon minced garlic (3 cloves)
1 teaspoon smoked Spanish paprika
1 (28-ounce) can diced tomatoes and juices, such as San Marzano
1/2 cup strained or pureed tomatoes, such as Pom
Kosher salt and freshly ground black pepper
6 extra-large eggs
5 ounces feta, crumbled
2 tablespoons roughly chopped fresh parsley
Whole-wheat pita bread, toasted, for serving
Instructions: Preheat the oven to 375 degrees F. Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally. Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 5081,"Butternut Squash, Apple and Onion Galette with Stilton 1 1/4 cups all-purpose flour Pinch salt 8 tablespoons cold unsalted butter, diced (1 stick) 1 large egg, lightly beaten 1 large baking apple, such as Rome Beauty or Cortland 1 small or 1/2 medium butternut squash (about 3/4 pound), halved, seeded, and skin on 1 small yellow onion, peeled, root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 tablespoons whole-grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces) Instructions: For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour. For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again. Preheat the oven to 400 degrees F. Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles. If you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onion are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5082,"Eggplant with Pomegranate Sauce 1 1/2 pounds long, slender Japanese eggplants Olive oil Pomegranate Sauce 2 tablespoons pomegranate molasses 1 tablespoon fresh lemon juice 1 small clove garlic, peeled and crushed to a puree with 1/2 teaspoon salt 1/4 teaspoon sugar 1 1/2 tablespoons olive oil 1/2 teaspoon sea salt 2 to 3 tablespoons shredded fresh mint, preferably spearmint 1 tablespoon chopped flat-leaf parsley 2 tablespoons fresh pomegranate seeds (optional) Instructions: Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil. Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish. In a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 5083,"Christmas Salad 1 cup pecan halves 1/4 teaspoon pumpkin pie spice
Kosher salt and freshly ground black pepper
2 tablespoons honey
5 ounces baby arugula
2 heads frisee, roughly chopped
1/2 head radicchio, thinly sliced
2 navel oranges
2 tablespoons champagne vinegar
2 tablespoons Dijon mustard
1/2 cup olive oil
1/2 cup pomegranate seeds
1 ounce feta cheese, crumbled
Instructions: Line a plate with parchment. Toss the pecans with the pumpkin pie spice, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Add the mixture to a small nonstick skillet and heat over medium heat, tossing frequently, until the spices begin to brown and become fragrant, 1 to 2 minutes. Drizzle in 1 tablespoon of the honey and cook, stirring constantly, until the honey begins to caramelize and the pecans are well coated, 1 to 2 minutes. Transfer to the prepared plate, making sure the pecans are in an even layer and not stacked on top of each other. Let cool completely, about 20 minutes. Meanwhile, place a small bowl that can hold 1 cup of salad dressing in the center of a large platter. Toss the arugula, frisee and radicchio in a large bowl. Spread the lettuce mixture in a circle to resemble a wreath around the bowl on the platter.
Slice both ends off one of the oranges and set the fruit flat-side down on a cutting board. With a paring knife, slice the peel and the pith off in sections, following the shape of the orange. Remove whole segments by cutting towards the center of the orange along a membrane. Then slice along the adjacent membrane to release the segment. Place the segments in a small bowl. Squeeze the juice from the remaining membranes into a medium bowl.
Halve the remaining orange and squeeze the juice into the medium bowl (you should have about 1/3 cup). Whisk in the vinegar, Dijon, remaining 1 tablespoon honey, 1/4 teaspoon salt and a few grinds of black pepper. Whisking constantly, slowly drizzle in the olive oil until emulsified. Pour the dressing into the bowl in the center of the platter.
To serve, scatter the honeyed pecans, orange segments, pomegranate seeds and feta cheese over top of the lettuce wreath. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5084,"Garlic Mashed Potatoes with Fresh Chives 4 large red bliss potatoes, unpeeled and cut into 1/2 to 1 inch pieces 4 cloves garlic, peeled Water 1/2 cup low-fat buttermilk 1/4 cup chopped fresh parsley leaves 2 tablespoons chopped fresh chives 1/2 teaspoon salt 1/4 teaspoon ground black pepper Instructions: In a large saucepan, combine potatoes and garlic. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to cooking pot. Add buttermilk and mash until large lumps disappear. Fold in parsley, chives, salt, and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5085,"Strawberry Pudding Macerated Strawberries, recipe follows 16 slices stale potato bread 1 tablespoon butter, room temperature 1 pint medium size strawberries, hulled and sliced 1/2 (325 milliliters) bottle red wine 1/8 cup orange blossom honey 1/2 teaspoon finely chopped lemon zest 1/2 teaspoon ground black pepper 1/4 cup sugar Instructions: Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out. Butter 1 side of 4 of the bread rounds. Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread. Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream. In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. Yield: 4 servings ","[Burgundy, Chianti, Tempranillo, Garnacha]" 5086,"Grilled Tuna Rolls Good olive oil 1 pound very fresh tuna steak, 1-inch thick Kosher salt and freshly ground black pepper 1 lime, zest grated 3 tablespoons freshly squeezed lime juice (2 limes) 1/2 teaspoon wasabi powder 1 teaspoon soy sauce 5 dashes hot sauce (recommended: Tabasco) 1 firm, ripe Hass avocado, medium-diced 1/4 red onion, chopped 1 tablespoon minced scallion, white and green parts 1 tablespoon toasted sesame seeds 9 hot dog rolls, grilled or toasted 1 bunch baby arugula, washed and spun dry Instructions: Heat a charcoal grill with hot coals. Brush the grill with oil. Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the hot coals for about 2 1/2 minutes on each side. Remove to a plate. The tuna should be seared on the outside and raw inside. Allow to cool and cut into cubes. (If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.) For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5087,"Smoky Chipotle and Cheddar Mac 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling 3/4 pound chorizo, 1 package, casing removed and diced 1 (15-ounce) can diced fire roasted tomatoes, drained 1 small onion, finely chopped 2 chipotle in adobo and their juices, chopped or 1 tablespoon ground chipotle chili 3 tablespoons all-purpose flour 3 cups whole milk 1 cup chicken stock 3 cups shredded smoked Cheddar Instructions: Place a pot of water on to boil for macaroni. When it boils, salt water and cook pasta until a little under done, just shy of al dente. While pasta cooks, place a small nonstick skillet over medium-high heat and add a drizzle of extra-virgin olive oil and chorizo. Brown the chorizo then add the canned tomatoes to the pan and heat them through. Remove from heat and reserve. While chorizo begins to cook, heat a medium sauce pot over medium-low heat. Add 1 tablespoon extra-virgin olive oil, then add onions and chipotles and cook 3 to 5 minutes to sweat it out and turn the juices sweet. Raise heat up a bit, add the flour and whisk together until mixture bubbles up. Cook 1 minute more. Whisk in milk and stock and raise heat up a little more to bring the sauce to a quick boil. Once it bubbles, drop heat back to a rolling simmer sauce to thicken, 3 to 5 minutes. Drain macaroni or pasta. Add cooked pasta back to the large pot. Add cheese to milk sauce and stir to melt, a minute or so. Stir in chorizo and tomatoes and season sauce with salt and pepper. Pour sauce over cooked pasta in large pot and toss to combine. Transfer to a large serving platter, garnish with chives and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 5088,"Zip-Quick Country Captain 3 tablespoons bacon drippings or vegetable oil 1 large yellow onion, coarsely chopped 1 large green bell pepper, cored, seeded, and coarsely chopped 1 large red bell pepper, cored, seeded, and coarsely chopped 2 large garlic cloves, minced 1 tablespoon curry powder 1 teaspoon dried marjoram, crumbled 1/2 teaspoon dried thyme, crumbled 1/4 teaspoon ground hot red pepper (cayenne) 3 (14 1/2-ounce) cans crushed tomatoes, with their liquid 1 (3-pound) rotisserie chicken (from deli counter), cut up as for frying; or 2 pounds boneless cooked turkey breast, cubed 1/2 cup dried currants Salt and freshly ground black pepper, to taste 1/4 cup minced parsley 3 cups Al Dente Make-Ahead Rice, reheated, recipe follows 3/4 cup toasted slivered almonds 2 quarts water 4 cups uncooked converted white rice (no substitute) Instructions: Heat bacon drippings in large, deep skillet over moderate heat 1 minute. Add onion and bell peppers and cook, stirring often, until onion is limp and golden, 5 to 8 minutes. Mix in garlic, curry powder, marjoram, thyme, and cayenne and cook and stir 2 minutes.
Add tomatoes, chicken, currants, salt and black pepper; adjust heat so mixture bubbles gently, cover, and cook, stirring now and then, until flavors mingle and chicken is heated through-about 15 minutes. Mix in parsley, taste for salt and pepper, and adjust as needed.
Mound rice in heated, large, deep platter, ladle chicken mixture on top, sprinkle with almonds and serve. Bring water to rapid boil in large (4 1/2-quart) heavy saucepan over high heat. Add rice, stir well, then return to rapid bowl. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir. Fluff rice gently with fork and cool 1 hour. Do not cover. Fluff rice gently again, then spoon lightly-do not pack-into plastic storage containers, snap on lids, label and date. Set in refrigerator or freezer.
To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly to separate, and balance sieve on top of large, heavy saucepan over 2 inches boiling water. Cover loosely with lid or foil and steam just until heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5089,"Hot Open-Faced Creamed Chicken with Tarragon 3 tablespoons butter, plus more softened for the toast 2 tablespoons all-purpose flour 1/3 cup dry white wine 1 1/2 cups chicken stock, recipe follows Kosher salt and freshly ground white or black pepper 3/4 cup baby frozen peas 1/2 cup heavy cream One 4-ounce jar chopped pimientos, drained 2 to 3 tablespoons chopped fresh tarragon 1 rounded tablespoon Dijon mustard Freshly grated nutmeg 1 1/3 to 1 1/2 pounds shredded Poached Chicken Breasts, recipe follows 4 slices (1 1/2 inches thick) good-quality white bread 6 bone-in, skin-on chicken breast halves (or 3 full breasts) 4 cloves garlic, smashed 2 to 3 celery stalks, quartered 1 bay leaf 1 carrot, quartered 1 lemon, sliced 1 onion, quartered Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string Kosher salt Instructions: Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the wine and cook until slightly reduced, 1 minute. Whisk in the stock and simmer until thickened. Season with salt and pepper. Add the peas, heavy cream and pimientos and return to a low simmer. Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken. Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve. Cook's Note: The creamed chicken can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 5090,"Spicy Sausage in Carrozza 6 spicy Italian sausages 1/4 cup extra-virgin olive oil, plus extra for brushing 15 whole garlic cloves Salt and pepper 2 tablespoons Dijon mustard 3 (4-ounce) pieces pizza dough, store bought Instructions: In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside. Preheat oven to 375 degrees F. Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around. Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve. ","[Barbera, Dolcetto, Tempranillo, Garnacha]" 5091,"Lasagna of Roasted Butternut Squash 2 large butternut squash, about 3 to 5 pounds 3 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh sage leaves 1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 teaspoon freshly grated nutmeg 2 cups ricotta cheese (or a 15-ounce container) 1 cup freshly grated Parmesan 2 large eggs 1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches Extra-virgin olive oil 2 quarts whole milk 6 tablespoons unsalted butter 1 tablespoon sage, minced 2 teaspoons minced garlic 1/2 cup all-purpose flour 2 teaspoons salt Freshly ground black pepper 1/2 teaspoon freshly grated nutmeg Butter, for dish 1 pound mozzarella, grated 1 cup freshly grated Parmesan 3 tablespoons fennel seeds 2 teaspoons ground cinnamon Salt Instructions: To assemble the lasagna: Preheat the oven to 400 degrees F. Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the squash from the oven and puree in a food processor with fresh nutmeg. In a large bowl, mix the squash puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use. In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside. Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups. Preheat the oven to 375 degrees F. Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the squash mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm. Grind fennel with mortar and pestle. Add the cinnamon and salt and continue grinding. Or grind in spice grinder for a rough grind. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 5092,"Carne Asada with Oaxaca Cheese 4 (4-6 ounces each) filet mignon 2 slices Oaxaca cheese Sea salt Black pepper Grape seed oil 8 ounces HERDEZ? Salsa Verde 8 ounces HERDEZ? Guacamole Salsa Instructions: Preheat grill.
Lightly coat filets with grape seed oil and season with salt and pepper on each side.
Grill steaks about 8 minutes per side (5 minutes per side for rare), basting with HERDEZ Salsa Verde.
Once seared, transfer to saute pan with HERDEZ Salsa Verde. Top with Oaxaca cheese and place in oven until cheese melts.
Remove steaks from oven and transfer to plate. Spoon HERDEZ Guacamole Salsa ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 5093,"Halloween Vegetable Tray Witch with Herb Dip 3 cups loosely packed baby spinach 1 cup loosely packed fresh Italian parsley leaves
2 scallions, trimmed and chopped
1/4 cup loosely packed fresh dill fronds
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 cup sour cream
4 ounces cream cheese, at room temperature
Kosher salt and freshly ground black pepper
Kosher salt 1 bunch thin asparagus, tough stems trimmed
4 ounces green beans, stem end trimmed
1 head broccoli, separated into small florets
2 thin slices radish
2 thin slices cherry tomato
2 very small baby spinach leaves
1 purple carrot, peeled
Handful microgreens or baby arugula
3 Persian cucumbers, sliced crosswise
1 thin crosswise slice baby bell pepper slice
Rainbow baby carrots, celery sticks, cauliflower florets or your favorite veggies, for dipping
Instructions: For the herb dip: Combine the spinach, parsley, scallions, dill, lemon juice and olive oil in a food processor and process until smooth. Add the sour cream, cream cheese, 1 teaspoon salt and a generous amount of black pepper. Process to make a smooth dip. Transfer to a serving bowl and refrigerate while you make the veggie witch, or refrigerate up to 1 day. For the vegetable witch: Bring a large pot of salted water to boil and prepare an ice bath. Add the asparagus to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry. Add the green beans to the boiling water and simmer until bright green, about 2 minutes. Transfer to the ice bath to cool. Remove with a slotted spoon and pat dry.
Set a large cutting board or platter on the counter with the short side closest to you. Arrange the broccoli florets in an inverted triangle on the lower half of the cutting board to make the witch\u2019s face. Add the radish slices for eyes and top with the cherry tomato slices for eyeballs. Add a spinach leaf right above each eye for eyebrows. Cut a 2-inch length from the pointy end of the carrot for the nose then cut a thin slice from the remaining piece of carrot on the bias for the mouth and arrange both pieces on the face.
Arrange the green beans, pointy side down, on each side of the face for hair. Arrange the longest asparagus spears in a triangle shape at the top of the face for the witch\u2019s hat. Trim the remaining spears and arrange on the top left of the hat to make a crooked point for the hat.
Gather the microgreens or arugula at the top of the face for bangs. Arrange the cucumber slices horizontally over top to make the brim of the hat so the bangs stick out. Cut a thin lengthwise slice from the carrot and trim to make a band for the hat. Set the baby bell pepper slice in the middle to make a buckle.
Arrange the rainbow baby carrots, celery and cauliflower around the witch to fill in the platter. Serve with the dip.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5094,"Fried Chicken Sandwiches with Chipotle Mayo 1/2 cup mayonnaise 1 teaspoon chipotle in adobo sauce 4 cups cornflakes (about 3.9 ounces or 110 grams) 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2/3 cup panko 1 tablespoon garlic salt 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 2 large eggs 4 small boneless, skinless chicken thighs (about 14 ounces or 397 grams total) 1/3 cup olive oil 8 slices white bread, crusts removed, lightly toasted 2 1/2 ounces iceberg lettuce, cut into shreds (about 1 cup) 12 bread-and-butter pickle chips Instructions: Mix the mayonnaise and chipotle in adobo sauce in a small bowl until well combined. Refrigerate until ready to use. Place the cornflakes in a large resealable plastic bag and use the back of a measuring cup to pound them into fine crumbs. Set up a standard breading station with three wide, deep plates (or pie plates). Mix the flour and 1 teaspoon salt in one plate. Add the cornflakes, panko, garlic salt, smoked paprika, cayenne pepper, 1 tablespoon salt and a generous amount of freshly ground black pepper (I did 30 grinds) in the second plate and mix with a fork until well combined. Whisk the eggs together in the third plate.
Line one baking sheet with a wire rack and another baking sheet with paper towels. Place one chicken thigh between two pieces of plastic wrap and use the back of a measuring cup or a meat mallet to pound the thigh about 1/4-inch thick. Place on the wire rack and repeat with the remaining chicken thighs.
Using one hand for dry things and one hand for wet things, dredge one piece of chicken at a time in the flour, tapping off any excess. Dip into the eggs, then press into the cornflake mixture until evenly coated all over. Place back on the wire rack and repeat with the remaining three pieces.
Heat the olive oil in a large skillet over medium-high heat. Working in batches, add two pieces of chicken to the skillet and cook, flipping halfway through, until the crust is a deep golden brown and the chicken is cooked through, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheet and repeat with the remaining two pieces of chicken, making sure the oil stays hot. To assemble the sandwiches, spread about 1 tablespoon of the chipotle mayonnaise on one side of each piece of toast. Top 4 pieces with the lettuce, then top with three pickles. Place a piece of chicken on top of the pickles, then top with the remaining slices of toast. Cut each sandwich in half and secure with a toothpick, if desired.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5095,"Spicy Squid Salad 4 small squid, cleaned 1 tablespoon roasted chili paste 1 teaspoon sunflower oil 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 teaspoon honey 1 lime, juiced 1 tablespoon fish sauce 2 tablespoons sunflower oil 1 teaspoon sesame oil 1 cucumber 1 medium pepper, deseeded and sliced lengthwise 4 spring onions 1 red Thai chili 3 cups mixed salad leaves 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh cilantro leaves Sesame seeds Instructions: Preheat a grill to high. Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy. In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil. Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander. Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds. ","[Riesling, Gewrztraminer, Pinot Grigio, Garnacha]" 5096,"The Big Four Paste (Glurh, Ka-Tiem, Prikk Thai, Rugg Pakk Chee) 1 tablespoon coriander seeds 2 tablespoons Thai white peppercorns 1 teaspoon sea salt 12-15 cloves garlic, minced (1/2 cup) 1 cup minced cilantro stems and roots Instructions: To prepare with a food processor: Heat a 7-inch skillet over medium-high heat. Add the coriander seeds and dry-roast, sliding the skillet back and forth over the burner, until seeds are fragrant, about 3 minutes. Transfer the seeds to a small bowl to cool and repeat with the peppercorns. When cool, grind the coriander seeds and peppercorns separately in an electric spice or coffee grinder and transfer to separate bowls. Fit the food processor with a steel blade. Add the sea salt, garlic, and cilantro roots and stems and pulse until finely minced, scraping down the side of the bowl frequently. Add the ground spices and process to a paste. Transfer to a jar, seal, and refrigerate. ","[Gamay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 5097,"Tabbouleh 3/4 cup bulgur, softened 3 pound bunch of parsley, finely chopped Bunch of mint, finely chopped 5 ripe tomatoes Juice of 1 lemon 1/2 cup olive oil Salt and freshly ground black pepper to taste Instructions: Soften the bulgur in a cup of warm water until it swells and is soft. Drain any water that isn't absorbed. Mix all ingredients together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 5098,"Peach Salad with Tomatoes, Feta and Basil Vinaigrette 1/4 cup torn fresh basil leaves 1/4 cup extra-virgin olive oil 1/4 cup good-quality sherry vinegar 1 tablespoon honey 1 teaspoon Dijon mustard 1 small shallot, roughly chopped Kosher salt and cracked black pepper 1 1/2 pounds heirloom tomatoes, roughly chopped 4 to 5 ripe peaches, sliced into wedges 1/2 cup crumbled feta cheese, for garnish Instructions: For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.
Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 5099,"Tuna Avocado Club 2 (6-ounce) cans water-packed tuna, drained 1 Kirby cucumber, seeded and finely diced (3/4 cup) 3 tablespoons extra-virgin olive oil, plus a drizzle 3 tablespoons whole-grain mustard 2 scallions (white and green parts), thinly sliced 1 1/2 tablespoons chopped fresh dill leaves 1 1/2 teaspoons finely grated lemon zest from 1 lemon Kosher salt Freshly ground black pepper 8 slices nine-grain bread 1 Hass avocado, halved, seeded, and sliced 1 1/2 cup mesclun salad, or other lettuce 2 large tomatoes Instructions: Break up the tuna in a medium bowl. Stir in the cucumber, olive oil, mustard, scallions, dill, lemon zest, and season with salt and pepper.
Lay the bread on a work surface and spread about 1/4 of the tuna mixture on 4 of the slices. Top with avocado slices and lettuce. Lay the tomato slices on the 4 remaining pieces of bread; season with salt and pepper and drizzle with a bit of olive oil. Close the sandwiches, pressing each one together slightly. Serve.
Alternatively serve them open faced to use less bread.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 5100,"Grilled Beef Tenderloin 4 beef fillet medallions, (about 6 to 8 ounces each) Olive oil, for brushing 2 teaspoons kosher salt Freshly ground black pepper 3 shallots, sliced 2 cloves garlic 1/4 cup white wine vinegar 1 cup fresh flat-leaf parsley leaves 1/2 cup fresh cilantro leaves 1/4 cup chopped chives 1/4 cup fresh tarragon leaves 3/4 cup extra-virgin olive oil, plus more for brushing steak 1 1/4 teaspoons kosher salt Freshly ground black pepper Instructions: A half-hour before cooking, remove the medallions from refrigerator. Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve. Prepare a grill or a stove top grill pan with a medium-high heat fire. Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving. Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 5101,"Ribs with Peanut Barbeque Sauce 1 cup rice vinegar 1/4 cup soy sauce 2 quarts water 1/4 cup Kosher salt 1/4 cup sugar 2 tablespoons Chinese five spice 2 (3-pound) racks pork ribs, St. Louis style 2 tablespoons creamy peanut butter 3 tablespoons soy sauce 1 tablespoons honey 1/4 cup ketchup 1 tablespoon Chinese five spice 1 teaspoon crushed red pepper 2 tablespoons rice vinegar Instructions: Preheat oven to 275 degrees F. Add all of the ingredients for the brine except for the ribs in a large sauce pot and bring to a boil just to dissolve the sugar and the salt. Remove the brine from the heat and cool. Place the ribs into a plastic zip top bag and pour the cooled brine over the top. Refrigerate for at least 6 hours and up to 12. Remove the ribs from the brine, place on a sheet pan fitted with a rack, and cover with foil. Place in the oven and cook, covered, for 1 hour. In a medium bowl, whisk together all of the Peanut BBQ Sauce ingredients and set aside. Remove the ribs from the oven and discard the foil. Baste with the sauce, place the ribs back into the oven and baste every half hour until the ribs are tender and easily pull apart, about 2 more hours. ","[Zinfandel, Merlot, Malbec, Shiraz]" 5102,"Viennese Fried Chicken 2 pounds chicken breasts and thighs, boneless and skinless Salt and freshly ground black pepper Oil, for deep-frying 2 cups flour 3 eggs, beaten 2 cups bread crumbs or ground panko Lemon juice Rosemary sprigs, about 6 inches long, remove leaves from the lower half of the stem Lemon Rosemary Butter Dipping Sauce, recipe follows Lemon wedges 4 ounces clarified butter 1 sprig rosemary 1 lemon, juiced Instructions: Cut the chicken into 2-inch pieces and season with salt and pepper. Preheat a deep pot of oil or a deep fryer to 365 degrees F. Bread the chicken pieces by first dredging in flour, then dipping in eggs, and lastly, rolling in bread crumbs or panko. Deep-fry in oil until done and golden in color. Drain off excess oil. Season with salt and squeeze fresh lemon juice. Skewer each piece in a rosemary sprig. Arrange in a serving platter, serve with Lemon Rosemary Butter Dipping Sauce, and garnish with lemon wedges. In a small saucepan, heat the butter and rosemary just until warm. Allow to cool for a few minutes. Strain into a sauce bowl. Stir in lemon juice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 5103,"Cheddar Andouille Cornbread 2 tablespoons olive oil 1 pound andouille sausage, sliced in 1/4-inch half moons 2 cups stone-ground yellow cornmeal 1 cup all-purpose flour 4 teaspoons baking powder 3/4 teaspoon fine salt 6 tablespoons unsalted butter, at room temperature, plus more for preparing the pan 1/4 cup sugar 2 large eggs, at room temperature 1 cup milk 3 cups shredded white sharp Cheddar 2 jalapenos, halved, seeded and sliced thin Instructions: Preheat the oven to 400 degrees F. Heat a medium skillet over medium heat with the oil. Add the andouille and cook, stirring occasionally, to render the fat and brown the sausage, about 12 minutes. Set the sausage and fat aside. Whisk the cornmeal, flour, baking powder and salt in a large bowl. In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix until light and airy. Add the eggs, one at a time, mixing well between each addition. Add the cornmeal mixture to the butter mixture in three parts, alternating with the milk in two parts, until just combined into a thick batter. Fold in 2 cups of the cheese, the jalapenos, andouille and andouille fat. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining 1 cup cheese over the top of the batter. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Set aside to cool slightly before serving.
","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]

" 5104,"1-Hour Beef Pho 12 ounces flank steak 4 cinnamon sticks 3 star anise pods 3 tablespoons whole black peppercorns 1 tablespoon canola oil 2 large white onions (about 1 pound), halved and sliced 1/2 inch thick One 6-inch piece unpeeled ginger, sliced into1/4-inch-thick coins 3 quarts low-sodium beef broth 6 cloves unpeeled garlic, lightly smashed Half small red onion, thinly sliced 1 jalape?o pepper, sliced into thin rounds 1 lime, cut into wedges 3 cups mung bean sprouts 1 small bunch Thai basil 1/4 cup fish sauce, plus more for serving 1 teaspoon sugar 1 pound fresh rice stick noodles (\u201cbnh ph? ti\u201d on the package; see Cook\u2019s Note) Hoisin sauce and Sriracha, for serving Instructions: Cut the flank steak in half lengthwise and place in the freezer until the steak starts to freeze around the outer edges and is easy to thinly slice, about 30 minutes. Meanwhile, combine the cinnamon sticks, star anise and peppercorns in a large Dutch oven or wide pot. Toast over medium-high heat, stirring occasionally, until the spices are very fragrant, about 3 minutes. Transfer the toasted spices to a small bowl. Increase the heat to high and pour the oil into the Dutch oven. Add the white onions and ginger and cook, stirring occasionally, until deeply browned in spots, about 5 minutes. Carefully pour in the beef broth and stir in the garlic and toasted spices. Bring to a boil then lower the heat to a strong simmer and cook until the broth is deeply flavored and fragrant, about 30 minutes. Meanwhile, fill a large stockpot halfway with water, cover and bring to a boil over high heat. Arrange the red onion, jalape?o, lime, bean sprouts and Thai basil on a small serving plate. Refrigerate until ready to serve. Remove the flank steak from the freezer and slice very thinly on a slight bias against the grain (about 1/8 inch thick). Lay the sliced steak on a large plate and refrigerate until ready to serve. Strain the broth into a large bowl then return to the Dutch oven; discard the solids. Stir in the fish sauce and sugar and bring to a boil. Meanwhile, add the noodles to the boiling water and cook, giving them a quick stir, until they lose their shape and almost wilt down, about 5 seconds. Drain the noodles well. Working quickly, divide the noodles among 4 large serving bowls. If the noodles start to get too sticky, give them a quick rinse under hot water. Shingle the sliced steak on top of the noodles in a single layer. Pour the hot broth over the noodles and steak. Serve immediately with the plate of toppings, hoisin sauce, Sriracha and more fish sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5105,"No-Groni 1/2 cup sugar 1/2 cup water 2 wide strips orange zest 1 teaspoon juniper berries 1 teaspoon whole black peppercorns 1 teaspoon coriander seeds 1 small sprig rosemary 2 ounces distilled nonalcoholic spirits (such as Seedlip Grove 42) 2 ounces bitter red Italian soda (such as Sanbittr) 1 ounce tonic water 1 ounce dry nonalcoholic red wine A few dashes of Peychaud\u2019s bitters (optional) Orange peel, for garnish Instructions: Make the spiced syrup: Combine the sugar, water, orange zest, juniper berries, peppercorns, coriander seeds and rosemary in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Transfer to a container and refrigerate until cool, about 30 minutes. Strain the syrup. Make the drink: Combine the spirits, soda, tonic water, wine and bitters in a liquid measuring cup. Add 1 ounce of the spiced syrup; stir well. Pour the drink into a rocks glass filled with ice. Garnish with orange peel. ","[Barbera, Dolcetto, Valpolicella, Tempranillo]" 5106,"Blackened Green Beans 1 teaspoon salt, plus 2 teaspoons sea salt 3 cups green beans, ends cut 2 tablespoons paprika 1 teaspoon cayenne 1 teaspoon chili powder 2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon black pepper 2 tablespoons olive oil 3 tablespoons butter 2 tablespoons grated Parmesan Instructions: In a medium sauce pot, bring water to a boil and add 1 teaspoon salt. Add green beans and blanch for 2 to 3 minutes. Remove from water and immediately place in an ice water bath. In a medium bowl, mix all dry ingredients, including the 2 teaspoons sea salt, thoroughly. Toss green beans in mixture. In a large saute pan, add oil and heat to almost smoking. Add green beans and cook until spices begin to blacken, approximately 2 minutes. When done, add butter, toss, place on plate, and garnish with Parmesan. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 5107,"Potato and Zucchini Chips with Gorgonzola Cheese 1 pound large Idaho potatoes, peeled 1/2 pound large zucchini 2 tablespoons all-purpose flour 2 tablespoons. Kosher salt, to taste 3 tablespoons heavy cream 1 cup Gorgonzola cheese, preferably imported 1 cup peanut oil, to fry the chips Instructions: Slice the potatoes into chips either on a mandolin or with a food processor fitted with a slicing blade. Place the chips in a bowl of water. Slice the zucchini the same way as the potatoes but do not place in water. Heat the oil to 325 degrees in a deep fat fryer or a large pot on the stove. Drain the potatoes very well and divide into 3 batches. Sprinkle the chips into the oil so they don't clump. Let the chips fry for 1 minute then gently stir with a spoon. Continue to fry the chips until they are uniformly golden brown. Drain the chips from the oil onto a baking sheet layered with paper towels. Repeat process until all the potatoes are fried. In a large bowl toss the sliced zucchini with the flour making sure the chips are evenly coated. Fry the zucchini chips the same way you fried the potatoes. Place the gorgonzola and the cream in a small saucepan and melt together over very low heat. Mix the chips together and season lightly with salt, mound the chips in a large bowl and drizzle the melted cheese over the chips and serve.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5108,"Herbed Rice Pilaf 1 tablespoon butter 2 tablespoons finely chopped shallots 2 tablespoons finely chopped celery 2 tablespoons finely chopped carrots 1 tablespoon finely chopped fresh flat-leaf parsley 2 cups low-sodium chicken stock or broth 2 cups instant rice (recommended: Uncle Ben's) 2 tablespoons combination freshly chopped marjoram, oregano and thyme leaves Instructions: In a medium saucepan over medium heat, melt the butter. Add the shallots, celery, carrots and 1 tablespoon parsley and saute until tender, about 5 minutes. Add the stock and rice and stir to combine. Cover and bring to a boil. Once the mixture comes to a boil, turn off the heat and let sit for 5 minutes. Fluff the rice with a fork and stir in herbs. Transfer to a serving bowl and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5109,"Chilled Asparagus Soup with Goat Cheese Extra-virgin olive oil 1 onion, diced 2 ribs celery, diced 3 cloves garlic, smashed and finely chopped Kosher salt 2 bunches asparagus, stems trimmed 2 Idaho potatoes, peeled and diced 2 quarts chicken or vegetable stock 1 (4-ounce) log goat cheese, crumbled Instructions: Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes. Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes. On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve. In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill. Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious! ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Prosecco]" 5110,"Sardinian Gnocchi with Shrimp and Arugula Kosher salt 1 pound Sardinian Gnocchi, recipe follows 3 tablespoons olive oil
2 cloves garlic, smashed and peeled
1 pound medium shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese, plus more for topping Half of a 5-ounce container baby arugula, roughly chopped
1 teaspoon grated lemon zest 1 cup semolina flour, such as Caputo 1 cup 00 flour, such as Caputo, plus more for dusting 3/4 cup warm water, plus more if needed 1/4 teaspoon kosher salt
Instructions: Bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Sardinian Gnocchi and cook until the pasta is floating and barely al dente, about 2 minutes. Reserve 1/2 cup pasta water, then drain well. Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant, about 2 minutes. Add the shrimp, pepper flakes and 1/2 teaspoon salt. Cook, stirring often, until the shrimp is pink and almost completely opaque, about 1 minute. Deglaze with the wine and season with 1/2 teaspoon salt. Simmer for 2 minutes to reduce slightly and finish cooking the shrimp. Add the pasta to the shrimp mixture and sprinkle the bare pasta with the Parmesan. Top with the arugula and lemon zest and toss well to combine, adding pasta water if needed to maintain a sauce, until the arugula is wilted. Serve topped with additional Parmesan if desired. In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet. Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour. Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 5111,"Ham and Leek Mini Quiches Cooking spray, for the muffin tin 1 tablespoon butter
1 leek, sliced and cleaned/soaked thoroughly 1/4 cup half-and-half
6 large eggs
Hot sauce, as needed
Kosher salt and freshly ground black pepper 4 thin slices deli ham, chopped
1 cup grated pepper Jack cheese
1/3 cup sour cream
Thinly sliced chives, for garnish
Instructions: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray. Melt the butter in a small skillet over medium heat. Add the leeks and cook until lightly browned, 4 to 5 minutes. Set aside to cool, then divide them evenly among the muffin cups. Whisk together the half-and-half, eggs and some hot sauce, salt and pepper in a medium bowl; mix in the ham. Fill the muffin cups two-thirds full with the egg mixture and top with the grated cheese. Bake until set, 8 to 10 minutes. Let cool for 5 minutes, then remove them from the tin. To serve, stir together the sour cream and a couple dashes of hot sauce in a small bowl. Put a small dollop on each quiche along with a few thinly sliced chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 5112,"Chocolate Fondue Two 14-ounce cans sweetened condensed milk One 12-ounce package semisweet chocolate chips
1 teaspoon vanilla extract
Kosher salt
12 strawberries
12 large marshmallows
1 1/2 cups mini pretzels
8 ounces frozen pound cake, thawed and cubed
Instructions: Combine the condensed milk, chocolate chips, vanilla and a pinch of salt in a fondue pot with a lighted burner. Stir until the chocolate is just melted and warm. Place offerings such as strawberries, marshmallows, mini pretzels and pound cake cubes on a platter around the fondue pot for guests to choose from. Have fondue forks available for dipping and plates and flatware available for the dipped items (eating right from the fondue fork is bad fondue party etiquette!). ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 5113,"Thai Green Curry with Shrimp 12 kaffir lime leaves, roughly torn 1/3 cup plus 1/4 cup vegetable oil 1/2 cup packed chopped cilantro stems and leaves, plus whole leaves, for serving 4 serrano chiles, seeded and roughly chopped 4 cloves garlic 2 shallots, quartered One 1-inch-piece fresh ginger, peeled and roughly chopped 1 stalk lemongrass (tender inner core from the bottom third only), roughly chopped Kosher salt 2 tablespoons Asian fish sauce, plus more, optional 2 teaspoons light brown sugar One 13 1/2-ounce can coconut milk 1 pound large head-on shrimp (about 12), peeled and deveined with heads and tails left on Juice of 1 lime 12 small cherry tomatoes, halved 4 ounces snow peas, trimmed Instructions: Put the kaffir lime leaves and 1/3 cup of the oil in a blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to high. Blend for 25 seconds. Transfer to a small bowl and let sit for 5 minutes. Strain through a fine-mesh sieve into a clean small bowl and reserve. Clean the blender carafe. Put the cilantro, chiles, garlic, shallots, ginger, lemongrass, 1/2 teaspoon salt and 1/3 cup water in the blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to medium-high. Blend for 40 seconds to make a fine puree, stopping once to scrape down the sides of the carafe. Heat the remaining 1/4 cup oil in a large high-sided skillet over medium heat. Carefully add the cilantro puree. Cook, stirring constantly, until thick and olive green, 10 to 12 minutes. Add the fish sauce and brown sugar. Cook 1 minute more, then add the coconut milk and 1 1/4 cups water. Add more salt and fish sauce if desired. Bring to a simmer and cook gently for 5 minutes. Turn the heat to medium-low and add the shrimp and lime juice. Cover and cook until the undersides of the shrimp are beginning to turn pink, about 3 minutes. Flip the shrimp, cover and cook for 2 minutes more. Add the tomatoes and snow peas, cover and cook until the shrimp are pink on both sides and cooked through, about 1 minute more. Ladle the curry into 4 soup bowls. Sprinkle with cilantro leaves and drizzle with some of the kaffir lime oil.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5114,"Bill's American Scotch Eggs 4 large whole eggs, plus 3 eggs beaten 2 cups fresh basil leaves, plus a few leaves for garnish 1/3 cup whole pine nuts, plus 3 tablespoons finely chopped 1/3 cup grated Parmesan 4 cloves garlic 1 cup olive oil 8 ounces ground turkey 1/4 cup breadcrumbs 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper Pinch garlic salt Instructions: Place the 4 whole eggs in a pot and cover with water. Bring to a boil and boil for 10 minutes. Drain, rinse under cold water and peel. Set aside on paper towels to absorb excess water. In a food processor, combine the basil leaves, whole pine nuts, Parmesan, garlic cloves, and 1/2 cup olive oil. Blend until smooth. Set aside. Cover each boiled egg with one-quarter of the turkey by pressing the meat around the eggs. Place the beaten eggs in a bowl. In a separate bowl, combine the breadcrumbs, flour, salt, black pepper, cayenne, garlic salt and chopped pine nuts. Heat the remaining 1/2 cup olive oil over medium-high heat in a large skillet. Dip each turkey-covered egg first in the eggs and then in the breadcrumbs, making sure the entire egg is encrusted with the crumbs. Fry the eggs in the hot oil, cooking 3 to 4 minutes each side, turning them in the pan to make sure the entire egg has been cooked. Once the exterior part of the eggs are brown, place on a paper towel to remove excess fat, and transfer to a plate. Drizzle the eggs with the pesto sauce and garnish with basil leaves. 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, Vermentino]

" 5115,"Meyer Lemon Shake-Up Tarts 15 frozen phyllo tart shells, such as Athens, thawed Nonstick cooking spray
1/2 cup granulated sugar, plus for sprinkling
2 large eggs plus 2 large yolks 2 Meyer lemons, zested and juiced (about 1/3 cup) 4 tablespoons unsalted butter, cut into pats
Whipped cream, for garnish
Turbinado sugar, for garnish
Instructions: Preheat the oven to 350 degrees F. Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar. Place the shells on a baking sheet and transfer to the oven. Bake until golden brown, 5 to 10 minutes. Set aside and let cool completely. Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy. Add the lemon zest and juice, and stir to combine. Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Pour into a bowl set in an ice bath. Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes). Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling. Pipe the filling into the cooled tart shells, then freeze for 1 hour. Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5116,"Coconut Peanut Sauce 1 stalk (about 2 feet long) fresh lemon grass, optional 1 cup roasted salted peanuts 2 medium cloves garlic Quarter size slice of fresh ginger 1 inch by 1/4 inch piece fresh lime rind 3 tablespoons fresh lime juice 1 tablespoon anchovy paste 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried red pepper flakes 2 cups (14-ounce can) unsweetened coconut milk 1/2 cup (packed) fresh basil leaves 2 cups (packed) fresh cilantro leaves Instructions: Remove the woody outer leaves of the lemon grass stalk. Finely slice, crosswise, the tender inner stalk and transfer to a blender. Add the peanuts, garlic, ginger, lime rind, lime juice, anchovy paste, sugar and red pepper flakes. Add coconut milk and puree into a fine puree. Transfer this mixture to a food processor and puree with basil and cilantro. Season to taste with salt. Pack in half or cup portions and freeze. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 5117,"Watermelon Cosmo Punch 3 cups vodka 3 cups watermelon puree
1 cup fresh lime juice
1/2 cup Simple Syrup, recipe follows Hollowed-out watermelon, for serving, optional Fresh mint, for garnish 1 cup sugar Instructions: Pour the vodka, watermelon puree, lime juice and Simple Syrup into a pitcher. Add to a punch bowl or a hollowed-out watermelon. Serve in punch glasses over ice and garnished with mint. 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 for up to 1 month.
","[Crisp whites, such as Sauvignon Blanc, Pinot Grigio, and Riesling]" 5118,"Tanzanian Baked Bananas 4 large, ripe, unpeeled bananas 2 tablespoons melted butter 3 tablespoons packed brown sugar 1 teaspoon lemon juice Ice Cream, for serving Instructions: Preheat the oven to 425 degrees F or prepare barbeque grill. Cut off the ends of the bananas. Place the unpeeled bananas on an ungreased cookie sheet or in a baking pan or place the bananas on the lightly oiled rack of barbeque grill. Bake or grill for 15 minutes, or until the skins burst and turn black. Discard the skins and cut the bananas lengthwise. Mix the butter, brown sugar, and lemon and drizzle over the cooked bananas. Serve with ice cream. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 5119,"Boiled Yuca with Pickled Red Onion and Roasted Garlic 1 pound yuca, peeled, cut into 1-inch pieces 2 medium red onions, sliced 1 cup white vinegar 1/2 cup water 1 tablespoon black peppercorns 1 teaspoon coriander seeds 1 bay leaf Roasted garlic and hot sauce, for garnish Salt and pepper, to taste Instructions: To cook yuca, place pieces in a saucepot and cover with cold water and bring it to a boil over medium-high heat. Once at a boil, lower the temperature and simmer until yuca is tender. Next, place red onion slices in a sauce pot with the vinegar, water, peppercorns, coriander, and 1 bay leaf. Bring the onions to a boil and remove from the heat to cool at room temperature. Once the yuca is tender strain and place in a serving bowl. Spoon the onions over the yuca. Serve with roasted garlic and hot sauce. Season with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Barbera]" 5120,"German Potato Salad 2 pounds white new potatoes, cut in half Kosher salt Extra-virgin olive oil 8 bacon slices, cut into lardons 1 onion, cut into 1/4-inch dice 1/2 cup chicken stock 1/4 cup apple cider vinegar 1 bunch fresh chives, finely chopped Instructions: Place the potatoes in a medium saucepan, cover generously with water and season well with salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork-tender, about 20 minutes. Drain and reserve. Lightly coat a large straight-sided saute pan with olive oil. Toss in the bacon and bring the pan to medium heat. When the bacon is brown and crispy, toss in the onion and cook until very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes while they are still warm and cook until the liquid is absorbed, about 8 minutes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 5121,"Roast Rack of Lamb with Rosemary Sauce 1 teaspoon minced garlic 1/2 teaspoon chopped thyme 1/2 teaspoon chopped rosemary 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1-teaspoon bread crumbs 1 rack of lamb, Frenched Rosemary sauce, recipe follows 1 pint vegetable stock 3 sprigs fresh rosemary 1 pint lamb demi-glace 2 tablespoons cornstarch 3 tablespoons port Salt and freshly ground black pepper, to taste Instructions: Preheat oven to 450 degrees F. Mix garlic, herbs, salt, pepper and bread crumbs together in a small bowl. Rub mixture into rack of lamb. Cover bones with foil and roast lamb in the oven for 15 to 20 minutes for medium rare meat, or longer if desired. Let meat rest for 10 minutes before carving. Serve with Rosemary sauce. Bring vegetable stock to a boil over medium high heat. Add rosemary. Reduce heat and simmer reducing liquid to 1/4 cup. Add demi-glace and simmer for 2 minutes. Dissolve the cornstarch in the port. Add to the simmering sauce, stirring until thickened. Serve under and on the side of lamb. ","[Chardonnay, Pinot Noir, Syrah, Barolo]" 5122,"Carrot Soup with Bacon and Dill Dumplings 4 strips bacon, cut in small squares 1 onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1 (6 ounce) boned chicken breast, fat and sinews removed, cut into chunks 1/2 teaspoon ground allspice 1 large potato, peeled, boiled, riced (about 3/4 cup) 1 egg 1/4 cup heavy cream 1/2 cup minced fresh dill 2 tablespoons unsalted butter 1 1/2 onions, sliced 2 teaspoons salt 1/2 teaspoon black pepper 4 cups chicken stock 3/4 pound carrots, peeled (about 4 large) 1 cup milk Instructions: Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve. Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved Sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes. Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes. Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes. Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5123,"Butterfly Martini 2 ounces gin, such as Bombay Sapphire 1 ounce elderflower liqueur, such as St. Germain 1/4 ounce creme de violette liqueur
1/4 ounce simple syrup
1/4 ounce hibiscus rose syrup
1 edible flower, for garnish
Instructions: Add the gin, elderflower liqueur, creme de violette liqueur, simple syrup and hibiscus rose syrup to a cocktail shaker with ice. Shake for a minute, then pour into a martini glass. Float an edible flower in the glass and serve. ","[Gin, Elderflower Liqueur, Creme de Violette Liqueur]" 5124,"Toaster Oven Apple Tart 2 teaspoons light brown sugar 1/2 teaspoon ground cinnamon One 6-inch flour tortilla 1 tablespoon unsalted butter, melted 1/2 Honeycrisp apple, sliced into 1/8-inch-thick slices Salt Caramel sauce (store-bought or homemade), optional Instructions: In a small bowl, mix together the sugar and cinnamon. Brush the tortilla with half of the melted butter and sprinkle it with half of the cinnamon sugar. Toast in the toaster oven until slightly toasted but not browned, about 3 minutes. Arrange the apple slices on the tortilla in a fan shape. Brush with the remaining melted butter and sprinkle with the remaining cinnamon sugar. Return to the toaster oven and toast until the apples are soft and the sugar is bubbly, 8 to 10 minutes. Remove and sprinkle with salt to taste. Drizzle with caramel sauce, if using. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 5125,"Spaghetti with Pinot Grigio and Seafood 1 pound spaghetti pasta 1/4 cup olive oil 3 shallots, chopped 3 cloves garlic, minced 3/4 cup chopped sun-dried tomatoes 1 1/2 cup Pinot Grigio (or other white wine) 1 pound shrimp, peeled and deveined 2 pounds clams, washed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 cups arugula Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes. Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 5126,"Chicken Korma 4 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1/2 teaspoon julienned ginger 1 teaspoon salt 1 teaspoon turmeric 1 teaspoon ground cumin 1 pound chicken, cooked 1 cup water 1 1/2 teaspoons garam masala, or to taste 1/4 pint heavy cream 2 teaspoons finely chopped coriander Instructions: Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin. Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 5127,"Dijon Turkey Dinner 1 pound Yukon gold potatoes, cut into -inch cubes Kosher salt 3 scallions, chopped 4 turkey cutlets (about 1 pound) 1 1/2 teaspoons smoked paprika Freshly ground pepper 2 tablespoons vegetable oil 1 cup low-sodium chicken broth 1 tablespoon dijon mustard 4 tablespoons cold unsalted butter, diced 2 cups frozen peas (about 10 ounces), thawed 1 lemon (half zested, half cut into wedges) 2 tablespoons chopped fresh parsley Instructions: Put the potatoes in a pot and cover with water by 1 inch; season with salt. Bring to a boil. Reduce the heat to medium and simmer until tender, about 8 minutes, adding the scallions during the last minute. Drain. Meanwhile, season the turkey with the paprika, 1/2 teaspoon salt and a few grinds of pepper. Heat the vegetable oil in a large skillet over medium heat. Add the turkey and cook until browned and cooked through, about 3 minutes per side; remove to a plate. Add the broth to the skillet, scraping the pan with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir in the mustard and half of the butter. Season with salt and pepper; set aside. Melt the remaining butter in the pot used for the potatoes over medium heat. Add the potatoes, 1/4 cup water, the peas, lemon zest, parsley and a pinch each of salt and pepper. Cook until the peas are tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5128,"Caramelized Brussels Sprouts with Cranberries and Bacon 10 cups water Salt 4 pounds Brussels sprouts 5 or 6 pieces bacon, minced 1 red onion, medium dice 4 tablespoons butter, divided 1/4 cup red wine vinegar 2 tablespoons brown sugar 1 cup fresh or dried cranberries Freshly ground black pepper Instructions: In a large pot, over high heat, bring the water to a boil. Generously salt the water and add the Brussels sprouts. Cook the sprouts until medium tenderness has been reached, about 8 to 10 minutes. In the meantime, in a large saucepan over medium heat fry the bacon until crisp, stirring occasionally. Remove bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside. Leave the bacon fat in the pan and add the red onions and 3 tablespoons of the butter. Saute until the onions are translucent, about 2 to 3 minutes. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 5 minutes. Drain the Brussels sprouts from water and add to pan with the onions. Stir to coat and add the remaining 1 tablespoon of butter. Stir in the reserved bacon and cranberries. Season with salt and freshly cracked black pepper, to taste, and transfer to a serving bowl to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5129,"Omelette French Toast 12 eggs 1/2 cup whole milk Salt and freshly ground black pepper Olive oil 8 slices provolone cheese 4 Italian sausage links, sweet and cooked 1 onion, caramelized 1 red pepper, chopped and sauteed 12 eggs 1/2 cup milk Salt and freshly ground black pepper Olive oil 1 cup feta cheese 2 fresh tomatoes, chopped Fresh baby spinach, cooked 8 large eggs 1/4 cup milk 1/2 cup imitation vanilla extract 1 tablespoon cinnamon Butter 8 slices Texas style bread 1 cup softened cream cheese 1 cup each fresh strawberries, blueberries, and banana, use thawed frozen berries if fresh is unavailable Powdered sugar Whipped cream Instructions: For the Italian Omelette: Combine eggs, milk, salt, and pepper; beat well. In a saute pan over medium heat coat with olive oil, add 1/4 cup of the egg mixture and cook on one side. Turn an add cheese, sausage, onions and peppers. Fold omelette over once and cook to a golden brown. For the Greek Omelette: Combine eggs, milk, salt, and pepper; beat well. In a saute pan over medium heat coat pan with olive oil, add 1/4 cup of the egg mixture and cook on one side. Turn and add the feta cheese, tomatoes, and spinach. Fold omelette over once, and cook to a golden brown. For the Stuffed French toast: Combine eggs, milk, vanilla, and cinnamon; mix well. In a frying pan over medium heat coat pan with butter. Dip Texas style bread into egg mixture and add to frying pan. Cook until golden brown on both sides. Remove from pan and add softened cream cheese in between the French Toast. Top with fresh fruit and sprinkle with powdered sugar, and whipped cream. Serve French Toast with the Italian Omelette and Green Omelette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5130,"Blender Hollandaise Sauce 1 to 1 1/2 sticks butter 2 egg yolks 1 teaspoon water 1 teaspoon lemon juice Salt and pepper to taste Instructions: In a blender blend yolks, water and lemon juice until smooth. Add melted butter by droplets until sauce begins to emulsify. Then continue slowly adding hot butter by spoonfuls. Strain sauce and season. Serve over poached eggs on toast points ","[Chardonnay, Sauvignon Blanc, Riesling]" 5131,"Sunny's Sour Cream Swirl Brownies One 18-ounce box brownie mix (plus required ingredients) 1/2 cup sour cream
2 tablespoons light brown sugar
1/2 teaspoon cinnamon sugar
2 drops vanilla extract
Instructions: Prepare the brownie batter according to the package instructions, then transfer to a baking dish. Do not bake. In a small bowl, stir together the sour cream, brown sugar, cinnamon sugar and vanilla. Drop the mix randomly around the top of the batter. Drag a skewer through the sour cream areas and batter areas to make random streaks and swirls. Bake and cool according to the package instructions. ","[Chardonnay, Riesling, Gewrztraminer]" 5132,"Broccoli \Rice\ with Garlic, Lemon and cl Pepper 3 broccoli stalks 1 tablespoon unsalted butter
1 small clove garlic, minced
1 tablespoon lemon zest
Pinch crushed red pepper, optional
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan Instructions: Cut broccoli stalks into 1/2-inch chunks and put into a food processor. Pulse until stalks resemble rice. Melt butter in a medium skillet over medium-low heat. Add garlic and stir for about 1 minute. Increase heat to medium and add broccoli rice. Cook, stirring often, until tender, 5 to 7 minutes. Turn off heat, stir in lemon zest and red pepper if using and season with salt and pepper. Serve topped with Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 5133,"The No.1 Cold Cut Combo Banh Mi 1 1/2 pounds ground pork shoulder, preferably Niman Ranch Sea salt and black pepper Neutral oil, for cooking 12 ounces chicken livers 1 medium shallot, sliced 3 cloves garlic 1/4 cup rendered pork fat 1 teaspoon five-spice powder 1 pound smoked ham hocks 5 grams gelatin powder 4 cups sugar 4 cups white vinegar 1/4 cup sea salt 1 pound carrots, cut into matchsticks 8 ounces daikon radish, shredded Four 8- to 10-inch French baguettes 1/2 cup mayonnaise 2 small cucumbers, thinly sliced 4 to 8 slices smoked bologna 1/2 bunch cilantro, big stems removed 2 small jalape?o, thinly sliced into rounds Gluten-free soy sauce, preferably Kikkoman Black pepper Instructions: For the pat: On a hot flat top or griddle, add the ground pork and sprinkle liberally with salt and pepper. Sear until golden brown and fully cooked. Transfer to a big bowl. Grease the flat top with a little bit of oil, then add the chicken livers and sprinkle liberally with more salt and pepper. Sear until medium-rare. Add the chicken livers to the bowl with the pork. Add the shallots, garlic and a little bit of oil to the flat top. Cook until the shallots are soft and translucent. Transfer to the bowl along with the pork fat, five-spice powder, 2 tablespoons salt and 2 tablespoons black pepper. Mix thoroughly. Transfer the mixture to a food processor, then pure until smooth. Stir in 1/2 cup coarsely ground black pepper. Store in a nonreactive container in the refrigerator. For the ham hock terrine: In a large pot, add the ham hocks and 3 gallons water. Bring to a simmer. Cook until the meat is falling off the bone, about 3 hours. Transfer the ham to a large bowl and let cool. Strain and reserve the ham stock. Pick and discard the cartilage, bones and tough meat from the hocks. Dice the fat, then julienne the skin and return to the bowl. Set aside. Stir the gelatin into 15 grams cold water in a bowl and let sit for 5 minutes. In a pot, bring 4 cups reserved ham stock to a simmer. Remove from the heat and stir in the gelatin. Pour the stock over the ham meat, fat and skin. While warm, transfer the meat mixture to a 400-size hotel pan or large roasting pan and press with another pan to weigh down. Refrigerate overnight to set. For the pickled vegetables: In a 12-quart clear container, combine the sugar, vinegar and salt. Whisk to combine until the salt and sugar dissolve. In a large, nonreactive container, mix the carrots and daikon until evenly distributed. Distribute the vegetable mixture into three 12-quart, clear plastic containers. Evenly pour the vinegar mixture over the vegetables. Toss the vegetables and press down so that they are all submerged under the pickling liquid. Pickle, refrigerated, at minimum 30 minutes and at most 1 week. To assemble and serve: Preheat the oven to 375 degrees F. Toast the baguettes until super crispy on the outside and steamy and warm on the inside, 3 to 4 minutes. Split the baguettes, then slather the entire inside with mayonnaise. Spread the bottom of each sandwich with 1 ounce pat. Start evenly layering from bottom to top of each sandwich in this order: cucumber, 1 to 2 slices bologna, 1 to 2 slices ham hock terrine, 1/2 cup pickled vegetables, cilantro, jalape?o, 3 dashes soy sauce and a few cracks of black pepper. Close the sandwiches, cut in half, and eat right away! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 5134,"Second Time Around Beef Salad Half of beef fillet, cut into 1/2inch cubes 1/2 cup leftover horseradish mayonnaise or mustard horseradish vinaigrette 1/2 cup each red, green and yellow bell pepper, diced into 1/4inch cubes Salt and freshly ground black pepper Watercress or arugula, washed Olive oil Instructions: Toss the beef with as much horseradish mayonnaise as you like to season and moisten the beef. If you have no mayonnaise leftover, then toss with a vinaigrette to which you add mustard and some horseradish. Fold in the peppers and season to taste with salt and pepper. Center the beef on a bed of watercress or arugula leaves lightly tossed with olive oil. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 5135,"Tomato and Mozzarella Bruschetta with Basil Oil 1 1/2 pounds Roma tomatoes, seeded and diced salt 5 ounces fresh mozzarella, diced (about 1 cup) 1 tablespoon balsamic vinegar 1 baguette, sliced 1/4-inch thick 2 cloves garlic 3 cups tightly packed basil leaves 1 1/2 cups extra virgin olive oil Instructions: Preheat oven to 350 degrees F. Bruschetta Preparation: Place diced tomatoes on a VIVA? towel and salt. Let sit for 20 minutes. Remove to a bowl and mix together with mozzarella and vinegar. Season with salt to taste. Let stand at room temperature while toasting the bread. Place bread slices on a sheet tray in a single layer and bake until edges are golden, turning bread halfway through. Rub one side of toasted bread with raw garlic. To assemble, place a mound of tomato mixture onto slices and drizzle with basil oil. Serve immediately. Basil Oil Preparation: Bring a saucepan of water to a boil. Fill a bowl with ice water. Drop the basil leaves into the boiling water and submerge them for 5 seconds. Remove them to the ice bath using a spider or slotted spoon. Work quickly. You don't want the basil leaves in the boiling water for too long. Blanching the leaves and then shocking them in ice water will preserve the bright green color. Remove the basil from the water and squeeze dry using VIVA? towels. You want the basil as dry as possible. Remove basil to a blender with the oil. Puree until the mixture is well combined. Place a strainer inside a bowl. Dampen a VIVA? towel with water and line the towel inside the strainer. Pour the basil oil into the strainer. It takes awhile for the oil to strain through. You may need to squeeze it gently to help along the oil. Pour strained basil oil into the neck of a small cruet or a small sterilized jar. Cover the jar or cruet tightly and refrigerate. Use within four days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5136,"Chicken Schnitzel with Sauteed Apples and Escarole 1 cup all-purpose flour 2 large eggs
2 ? cups panko
Four 4-to-5-ounce thin boneless skinless chicken breast cutlets
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 Granny Smith apple, peeled, cored and cut into 1/2-inch pieces
1 small red onion, halved and thinly sliced
One 10-ounce head of escarole, outer leaves discarded, inner leaves torn into bite-size pieces
3 tablespoons apple cider vinegar
Instructions: Preheat the oven to 200 degrees F. Line a baking sheet with paper towels. In a shallow dish, beat the eggs. Spread the flour and panko in 2 separate shallow dishes. Season the chicken cutlets with salt and pepper. Dredge each cutlet in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge in the panko, pressing lightly to help it adhere; transfer to a plate. In a large skillet, heat ? inch of canola oil until shimmering. In batches if necessary, fry the cutlets in a single layer over medium-high heat, flipping once, until golden and cooked through, about 6 minutes total. Transfer to the prepared baking sheet to drain, then transfer to the oven to keep warm. In another large skillet, melt the butter in the olive oil. Add the apple and onion and season with salt and pepper. Cook over medium-high heat, stirring occasionally, until lightly browned and the apple is almost tender, about 3 minutes. Add the escarole and cook, stirring, until just starting to wilt, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper. Serve with the cutlets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5137,"Mascarpone with Raspberry and Pineapple 3 sheets phyllo dough (or 12 store bought phyllo cups) 1/4 cup mascarpone cheese 1/4 cup finely chopped pineapple, canned or fresh 1/4 cup raspberry yogurt Small block chocolate, for garnish Instructions: Preheat the oven to 350 degrees F. Layer the phyllo sheets on top of each other. Using the cookie cutter, cut out 12 rounds and press them into the mini muffin tin. Bake until golden brown and crisp, about 7 minutes. Remove from the oven and let cool. Meanwhile, combine the mascarpone, pineapple, and raspberry yogurt in a small bowl and stir to combine. Spoon the mascarpone mixture into the phyllo cups. Using a vegetable peeler, shave some chocolate onto the top of the mascarpone mixture and serve. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 5138,"Caramelized Pears 1/4 cup unsalted butter 1/2 cup sugar 1 tablespoon brandy 1 teaspoon lemon juice 2 pears, peeled, halved, cored, sliced Instructions: In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize. ","[Chardonnay, Riesling, Moscato, Cava]" 5139,"Confetti Mash Potato Flautas with Hot Tomatillo Sauce 1 1/2 tablespoons olive oil, divided 1/2 cup yellow onion, small dice 1 1/2 cups red bell pepper, small dice, divided 1 serrano pepper, small dice 2 tablespoons minced garlic cloves 1 (12-ounce) can low-sodium corn, drained well 3 large russet potatoes, peeled, cubed and boiled 1/2 cup sour cream 6 ounces cream cheese, room temperature 6 ounces pepper jack cheese, grated 1 teaspoon sea salt 1 teaspoon freshly cracked black pepper 1 bunch green onions, sliced, divided 1 (28-ounce) can tomatillos, drained and roughly chopped 2 cups canola oil 8 (8-inch) flour tortillas 1 (12-ounce) can black beans, rinsed and drained well 1 pasilla pepper, large, roasted and peeled, sliced into long, thin strips 1 avocado, halved, pitted and flesh sliced in thin strips Freshly grated Cotija cheese, for garnish 1/3 cup chopped cilantro leaves, for garnish Toothpicks Instructions: In a large saute pan, over medium-high heat, add 1 tablespoon of the olive oil and saute yellow onion, half of the red bell pepper, and serrano pepper for 3 minutes. Add the garlic and saute for 1 minute more. Turn off heat, add in the corn and set aside. In a medium bowl, mash potatoes with a potato masher, and fold in the sour cream, cream cheese, pepper jack, salt and pepper. Stir in 1/3 of the sliced green onions and combine gently with the corn mixture. Season, to taste, with salt and pepper. Keep warm. In a small saute pan, over medium heat, add the remaining olive oil. Add the remaining red bell peppers and saute briefly. Stir in 1/3 more of the green onions, then add the tomatillos. Let simmer for 5 to 6 minutes, then puree with a stick blender. Keep warm. Preheat the oven to 250 degrees F and put a cooling rack on a sheet pan. Heat the canola oil to 350 degrees F. Have tortillas, dish of beans, potato mixture, sliced pasilla peppers, sliced avocado and toothpicks at hand, as well as a plate lined with paper towels for draining. Put a flour tortilla on dry work surface, lay about 3 tablespoons black beans along 1 side. Top with approximately 1/3 cup of the potato mixture, 2 strips of the pasilla pepper and avocado. Roll tightly, burrito style and seal with a toothpick. Set aside and repeat with remaining ingredients. When all are assembled, check the oil temperature and gently add them to the pan, maximum 4 at a time. Do not crowd. Turn frequently and be careful, because they can brown quickly. Drain briefly on paper towels, remove the toothpicks and keep warm in the oven on the cooling rack. Put 1/4 cup of tomatillo sauce on a plate; cut a flauta in half on the diagonal and lay 1 piece down, and 1 standing up, then sprinkle with Cotija cheese and cilantro. Garnish with the remaining green onions. Repeat the process with the remaining ingredients. For a main course, serve on large plate, double the sauce, add 4 cut pieces, all up, garnish and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 5140,"Cubano 1/2 cup kosher salt 1/2 cup brown sugar 2 tablespoons ground cumin 1 tablespoon ground coriander 1 teaspoon ground allspice 1 teaspoon ground mustard seed 1 teaspoon ground black pepper 1/2 teaspoon ground cloves 1/2 teaspoon ground fennel seed 2 bay leaves 3 to 4 pounds pork butt (shoulder) 2 bunches fresh cilantro, roughly chopped 1/4 cup garlic cloves 1 pinch salt 2 bottles beer (Belgian white is best, but German wheat or lager work) Zest and juice of 2 limes Zest and juice of 1 orange 4 tablespoons honey 4 tablespoons Dijon mustard 4 tablespoons brown sugar 2 rings fresh cut pineapple, pureed (or two 6-ounce cans pineapple juice) The smallest bone-in ham available 2 bottles beer (Belgian white is best, but German wheat or lager work) 1 loaf ciabatta Olive oil, for drizzling Swiss cheese slices Pickles, recipe follows Chayote Slaw, for serving, recipe follows Plantain Chips, for serving, recipe follows 12 kirby cucumbers 4 cups white vinegar 3/4 cup fine salt 1 tablespoon mustard seeds 1 tablespoon whole peppercorns 2 teaspoons whole coriander 4 bay leaves 2 cloves garlic, sliced 1/2 bunch fresh dill, chopped 1 pint radishes 2 chayote squash 1/4 cup fresh cilantro leaves Zest and juice of 1 lime Salt 2 green plantains Vegetable oil, for frying 1 pinch salt 1 pinch sugar Instructions: For the pork: Combine the kosher salt, brown sugar, cumin, coriander, allspice, mustard, pepper, cloves, fennel and bay leaves. Then rub over the pork butt and set aside.
For the marinade: Add the cilantro, garlic and salt to a food processor with 1/4 cup beer. Puree until the mixture becomes pesto-like. Then add the remaining beer, lime zest and juice and orange zest and juice. Cover the pork butt and marinate in the refrigerator for 48 hours.
Preheat the oven to 200 degrees F. Cook the pork until the meat pulls effortlessly off the bone, about 6 hours. Pull the meat and leave in its juices.
For the ham: Preheat the oven to 240 degrees F. Whisk the honey, mustard, brown sugar and pineapple puree. Smother over the outside of the ham. Put the ham in a roasting pan and surround with beer. Cover with tin foil. Cook until the meat pulls effortlessly off the bone, 8 to 10 hours. Pull the meat and leave in its juices.
For the sandwich: Slice the ciabatta in half, drizzle the bread with olive oil and toast for 8 to 10 minutes. Then let it sit out for 30 minutes; the staleness of the bread will allow it to hold the juices from the pork and ham.
To assemble: Preheat the broiler. Layer the bottom half of the bread with the pulled pork and ham. Slice the Pickles lengthwise about 1/8-inch on a mandoline and place on top of the meat. Place the Swiss cheese over the pickles and broil until the cheese is bubbly and golden, about 2 minutes. Top with other half of bread and slice the sandwich in half diagonally on a long bias. Cut into smaller sandwiches and serve with Chayote Slaw and Fried Plantains. Put the cucumbers in an ice bath.
Add 12 cups water, the vinegar, fine salt, mustard seeds, peppercorns, coriander, bay leaves, garlic and dill to a large pot and bring to boil.
Pull the cucumbers from the ice bath and add to mason jars. Carefully pour the boiling brine over the cucumbers and secure the lids, making sure the cucumbers are fully submerged. Do not refrigerate for 24 hours. Always store the pickles in the brine. Slice the radishes and chayote 1/4-inch thick on a mandoline. Combine with the cilantro, lime zest and lime juice in a mixing bowl and add salt to taste, adjusting the amount of lime juice as necessary. Score the plantains on 2 sides and peel the skin. Thinly slice small circles using a mandoline.
Heat the oil in a deep-fryer to 325 degrees F. Add the plantains and fry for 6 to 8 minutes.
Remove to a mixing bowl lined with a paper towel to absorb excess oil. Add the salt and sugar and toss. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 5141,"Sour Cream Coffee Cake 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature 1 1/2 cups granulated sugar 3 extra-large eggs at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/4 cups sour cream 2 1/2 cups cake flour (not self-rising) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 cup light brown sugar, packed 1/2 cup all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 teaspoon kosher salt 3 tablespoons cold unsalted butter, cut into pieces 3/4 cup chopped walnuts, optional 1/2 cup confectioners' sugar 2 tablespoons real maple syrup Instructions: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5142,"Frosty Basil Lemonade 3 cups (720 ml) water 1? lemons, peeled, halved, seeded ? cup (50 g) sugar or other sweetener ? cup (20 g) fresh basil leaves 1 cup (240 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. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 5143,"Earl Grey Shortbread 1/4 cup Earl Grey tea leaves 4 cups all-purpose flour 1/2 teaspoon salt 4 sticks unsalted butter, at room temperature 3 1/2 cups confectioners? sugar 2 teaspoons pure vanilla extract 3 tablespoons milk Coarse sugar, for decorating Instructions: Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on all sides. Pulse the tea leaves briefly in a spice grinder until ground but not powdery. Transfer to a medium bowl and whisk in the flour and salt. Beat the butter in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to low; add 2 1/2 cups confectioners? sugar and the vanilla and beat until incorporated, then increase the speed to medium high and beat until smooth, about 1 more minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium and beat until just combined. Scrape the dough into the prepared pan. Lay a piece of plastic wrap on top and press the dough evenly into the pan; remove the plastic wrap. Bake until the shortbread is firm and the edges are just light golden, 40 to 45 minutes. Transfer to a rack and let cool 20 minutes in the pan. Gently lift the shortbread out of the pan using the foil overhang. Slice into 1 1/2-inch squares. Transfer to racks to cool completely. Make the glaze: Whisk the remaining 1 cup confectioners? sugar and the milk in a bowl until smooth; drizzle over the shortbread. Sprinkle with coarse sugar and let set, 20 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5144,"Sweet Potato Garlic Fries 3 tablespoons olive oil 2 red onions, thinly sliced 1 tablespoon balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 1/2 pounds sweet potatoes or garnet yams (about 3 medium), scrubbed, unpeeled and cut into 1/4-inch-by-4-inch fries, soaked in ice water Canola oil or vegetable oil 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/4 cup (1/2 stick) unsalted butter, at room temperature 1 tablespoon chopped fresh thyme 3 cloves garlic, minced 8 ounces shredded fontina, for serving Instructions: For the caramelized onions: Heat the oil over medium heat in a large nonstick skillet. Add the onions, vinegar, salt and pepper, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Fries: Drain the potatoes and dry completely on a clean kitchen towel. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 5 minutes.) While the oil is heating, in a large bowl, whisk together the flour, baking powder, baking soda, salt and 2 1/2 cups water until smooth. Coat the potatoes in the batter. Transfer 8 to 10 potatoes to the oil, allowing any excess batter to drip back into the bowl. Fry until golden and crisp, 5 to 6 minutes. Drain on paper towels. Repeat with the remaining potatoes. For the sauce: In a small skillet, melt the butter over low heat. Add the thyme and garlic and cook for 2 minutes. Pour the sauce over the fries and gently toss until coated. Place the fries on a platter and spoon the onions on top. Sprinkle with fontina and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5145,"Linzer Heart Sandwich Cookies 2 1/2 sticks butter 3/4 cup granulated sugar 2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies 1/2 cup slivered almonds, ground 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup seedless raspberry jam Powdered sugar, optional Instructions: In the bowl of an electric mixer fitted with a paddle attachment, whip the butter until smooth. Add the sugar and continue mixing until the mixture becomes light and fluffy, 3 to 5 minutes. In another bowl, combine and mix the flour, almonds, cinnamon, and nutmeg. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place 1/3 of the batter on each piece of waxed paper. Coat dough with a light layer of flour, and top with another piece of waxed paper of the same length to make 3 batter \sandwiches. Place 2 of them in the refrigerator and work with 1 at a time. Preheat the oven to 350 degrees F. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about 1/8-inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other 2 pieces of dough. Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1 1/2-inch hearts (or rounds). Reserve the scraps in the refrigerator. Arrange them neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps. Make the cookie tops: Cut a heart, with the smaller cutter, out of the center of half of all the cookies to create a heart outline. Roll the scraps in between 2 pieces of waxed paper and cut additional hearts, if desired. Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly for a few minutes before gently transferring them to a flat surface. In a small pot, pour in the raspberry jam and bring it to a light simmer. Remove from the heat to cool slightly as well. Spoon about 1/4 to 1/2 teaspoon raspberry jam on each bottom and place a \top\ heart on each. Dust with powdered sugar, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5146,"Injera 2 cups teff flour 1/8 teaspoon active dry yeast 1 cup self-rising flour Kosher salt Instructions: Combine the teff flour and active dry yeast in a large bowl. Add 2 cups lukewarm water and whisk or, more traditionally, use your hand to mix everything together, making sure the mixture is absolutely smooth with no lumps. Cover with plastic wrap and let sit at room temperature until the mixture is bubbly and tastes sour like tangy yogurt, 36 to 48 hours. (It will start bubbling and rising in a matter of hours, but it can take anywhere from 36 to 48 hours to achieve a noticeable level of sourness, which is key to the flavor of the injera; see Cook's Note.) After about 36 hours, begin tasting the mixture; this will help you determine when it's just right and will help prevent it from souring too much. At this point, the batter will look separated and watery on top. If you shake the bowl a little, you should see some bubbles rising to the top. Add the self-rising flour and up to 1 cup of water a little at a time. Whisk or use your hand to thoroughly combine into a smooth, thin, pourable mixture with about the consistency of a slightly thicker crepe batter. Cover again and let sit for 1 hour. Heat a 10-inch nonstick skillet over medium heat for a few minutes. Have a lid for the skillet and a wire baking rack nearby. Whisk 1 teaspoon salt into the batter (it will bubble up). Pour 1/4 cup of the batter into the skillet, tilting and swirling to coat with a thin layer of batter. The batter should spread quickly and easily. (If it's too thick, whisk in a little more water.) Within a matter of seconds, you should start seeing small holes forming and the surface darkening as it cooks from the outside towards the center. When the injera is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. The injera is cooked when the edges are dry and lifting up from the pan. Carefully run a spatula underneath and transfer to the baking rack to cool completely. Repeat with the remaining batter. You can stack the injera only when they are completely cooled; otherwise, they will stick to each other. Wrap the stack of cooled injera with a dry, clean cloth or paper towels to keep them from drying out until ready to serve. Serve at room temperature, or microwave for 30 seconds to heat through. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albarino]" 5147,"Grilled Spicy Chicken with Sweet Plantains 2/3 cup ketchup Juice of 1 1/2 limes, plus wedges for serving 3 tablespoons jerk seasoning paste 3 tablespoons packed light brown sugar 2 tablespoons vegetable oil, plus more for the grill 4 skinless, boneless chicken breasts (6 to 8 ounces each) 3 semi-ripe sweet plantains (yellow with black spots), peeled 1 bunch scallions Kosher salt and freshly ground pepper Instructions: Preheat a grill to medium. Stir the ketchup and juice of 1 lime in a small bowl; set aside. Mix 2 tablespoons jerk seasoning paste, 2 tablespoons brown sugar and 1 tablespoon vegetable oil in a medium bowl. Add the chicken and turn to coat. Mix the remaining 1 tablespoon seasoning paste, 1 tablespoon brown sugar and juice of 1/2 lime in a small bowl. Microwave 30 seconds to dissolve the sugar; stir and set aside. Cut the plantains in half lengthwise and toss in a bowl with the scallions, remaining 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper. Lightly oil the grill grates. Grill the chicken, turning once or twice, until charred and cooked through, 10 to 12 minutes. Grill the plantains and scallions, turning, until charred and tender, 4 to 5 minutes. Brush the jerk-lime mixture on the chicken. Roughly chop the plantains and scallions; toss together. Serve the chicken with the plantain mixture, lime ketchup and lime wedges. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 5148,"Instant Pot Chicken Cacciatore 4 boneless, skinless chicken breasts Salt and pepper, to taste
   1 tablespoon oil
   1 small yellow onion, finely diced
   2 cups sliced mushrooms
   2 garlic cloves, minced
   1 cup white rice
   One 15-ounce can diced tomatoes
   1 cup low-sodium chicken broth
   2 tablespoons Italian seasoning
   4 cups baby spinach
   2 tablespoons freshly grated Parmesan Instructions: Preheat the \Saute\ function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads \Hot,\ add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside. Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot. Place the lid on the Instant Pot and lock it in place. Set the \Meat & Stews\ function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then. Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the \Meat & Stews\ setting for another 3 to 5 minutes.) Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months. ","[Barolo, Chianti, Tempranillo, Garnacha]" 5149,"Honey Sugar Cookies 2 1/2 cups all-purpose flour, plus more for dusting 3/4 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 1/2 cup granulated sugar 1/4 cup honey 1 large egg 1 teaspoon pure vanilla extract 2 tablespoons meringue powder 1 1-pound box confectioners' sugar 5 to 6 tablespoons water Instructions: Make the cookies: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the honey, egg and vanilla until smooth. Reduce the mixer speed to low; beat in the flour mixture until combined. Divide the dough in half and shape each piece into a disk; wrap each disk in plastic wrap. Refrigerate until firm, at least 4 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, flour the dough and roll out until 1/8 inch thick on a lightly floured surface. Cut into shapes with 3-inch cookie cutters. Arrange 1 inch apart on the prepared pans. Reroll the scraps and cut out more cookies. (If the dough is too soft to work with, refrigerate until firm.) Bake, switching the pans halfway through, until the cookies are lightly browned, 18 to 20 minutes. Let cool on the pans. Meanwhile, make the icing: Whisk the meringue powder and confectioners? sugar in a large bowl. Beat in 5 tablespoons water with a mixer on medium speed until soft glossy peaks form. Beat in up to 1 more tablespoon water to thin the consistency if necessary. Spread or pipe the icing onto the cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5150,"Tequila Lime Chicken 4 limes 1 cup tequila 1/4 cup olive oil 2 teaspoons kosher salt 5 cloves garlic 1 jalapeno, sliced 1/2 bunch chopped fresh cilantro 12 boneless, skinless chicken breasts 2 cups grated Monterey Jack Corn tortillas Flour tortillas Grated Monterey Jack Pico de gallo Jalapeno slices Lime wedges Avocado slices Sour cream Instructions: Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight. Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side. Melt the Monterey Jack over the top of the sliced chicken breasts. Slice the chicken and serve it on a plate topped with the sides. ","[Riesling, Sauvignon Blanc, Vermentino, Garnacha]" 5151,"Apple Betty \Granola\ with Banana Creme 1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup cold shortening, cut into pieces 2 tablespoons ice water (have a glass of ice water handy) 7 to 8 tart apples 2 tablespoons fresh lemon juice 2 tablespoons cornstarch 1/4 teaspoon salt 3/4 cup sugar, divided 3/4 cup all-purpose flour 1 teaspoon ground cinnamon 6 tablespoons cold butter, cut into pieces 1/2 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cups whole milk 1 teaspoon vanilla extract 5 egg yolks 4 bananas 2 tablespoons butter 6 sprigs fresh mint leaves, chiffonnade, for garnish Instructions: Preheat oven to 450 degrees F. Combine the flour and salt in a bowl. Add the shortening, and cut in with a pastry blender until the mixture resembles coarse crumbs. With a fork, stir in just enough water to bind the dough. Gather into a ball and transfer to a lightly floured surface. Roll out to about 1/8-inch thick. Transfer to a 9-inch pie pan and trim to leave a 1/2-inch overhang. Fold the overhang under for a double thickness. Flute the edge with your fingers. Refrigerate. For the filling and topping: Peel, core and slice the apples into a mixing bowl. Add lemon juice and stir to coat apples. In a separate small bowl, mix together the cornstarch, salt, and just 1/3 cup of the sugar (reserving the rest for the topping). Add the sugar mixture to the apples and stir to blend. For the crumb topping, combine the remaining sugar, flour, cinnamon and butter in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside. Spoon the fruit filling into the pie shell. Sprinkle the crumbs lightly and evenly over the top. Bake for 10 minutes, then reduce the heat to 350 degrees F. Cover the top of the pie loosely with a sheet of foil, and continue baking until browned, 35 to 40 minutes more. In a large saucepan mix sugar, cornstarch, and salt and blend well, before putting on stovetop. Gradually whisk in milk and vanilla extract until combined, then whisk egg yolks in until no yellow streaks remain. Bring to a simmer over low heat whisking to keep smooth. Remove pan from heat, add bananas, and blend using an immersion blender. Finish by whisking in butter. Serve pie topped with banana creme and garnished with mint chiffonnade. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 5152,"Lime Tortilla Chips 1/4 cup freshly squeezed lime juice 2 teaspoons kosher salt 10 fresh corn tortillas, cut into quarters 2 quarts peanut oil Instructions: In a small mixing bowl, combine the lime juice and salt. One at a time, dip the chips into the mixture and arrange on a cooling rack set inside a sheet pan. Allow to dry for 1 hour or until there are no visible signs of moisture on the chips. Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F. Gently lower the chips, 5 to 6 at a time, into the oil and fry for 20 to 30 seconds. Using a slotted spoon or spider, remove the chips to a newspaper-lined sheet pan. Allow to cool 3 to 4 minutes before serving. *If you prefer plain tortilla chips simply stack the fresh tortillas, cut into quarters and fry according to the instructions above. If you are making chips from the Good Eats recipe in this episode, the cooking time will be 1 to 1 1/2 minutes. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 5153,"Spice Rubbed Pork Tenderloin with Bourbon-Chipotle Sauce 3 tablespoons paprika 2 tablespoons light brown sugar 1 tablespoon kosher salt 2 teaspoons ground cumin 2 teaspoons dry mustard powder 2 teaspoons black pepper 1 teaspoon cayenne pepper Two 2-pound pork tenderloins, patted dry Canola oil Bourbon-Chipotle Sauce, for serving, recipe follows 2 tablespoons olive oil 1 medium red onion, finely chopped 2 cups plus 2 tablespoons bourbon 4 cups homemade chicken stock 1 cup apple juice concentrate, thawed 1/4 cup light brown sugar 8 whole black peppercorns 1 chipotle in adobo sauce,chopped Kosher salt Instructions: Preheat the oven to 400 degrees F.
Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes.
Serve with the Bourbon-Chipotle Sauce. Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half.
Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]

" 5154,"Perfectly Grilled Corn on the Cob 8 ears corn Kosher salt BBQ Butter, recipe follows Herb Butter, recipe follows 2 tablespoons canola oil 1/2 small red onion, chopped 2 cloves garlic, chopped 2 teaspoons Spanish paprika 1/2 teaspoon cayenne powder 1 teaspoon toasted cumin seeds 1 tablespoon ancho chili powder 1/2 cup water 1 1/2 sticks unsalted butter, slightly softened 1 teaspoon Worcestershire sauce Salt and freshly ground black pepper 2 sticks unsalted butter, at room temperature 1/4 cup chopped fresh herbs (basil, chives or tarragon) 1 teaspoon kosher salt Freshly ground black pepper Instructions: Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot. Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving. Combine in a food processor and process until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5155,"Shrimp Cocktail Kosher salt and freshly ground pepper For the shrimp: 2 bay leaves 1 lemon, quartered, plus wedges for serving 1 tablespoon black peppercorns 1 tablespoon coriander seeds Kosher salt 1 pound (about 24) large shrimp, peeled and deveined, tails intact For the cocktail sauce: 1/3 cup sweet chili sauce (such as Heinz) 1/4 cup ketchup Juice of 1 lemon 2 tablespoons horseradish, drained 1 teaspoon hot sauce 1/4 teaspoon Worcestershire sauce Instructions: Make the cocktail sauce: Combine the chili sauce, ketchup, lemon juice, horseradish, hot sauce and Worcestershire sauce in a small bowl. Season with salt and pepper. Refrigerate at least 1 hour before serving. Make the shrimp: Combine 8 cups water, the bay leaves, quartered lemon, peppercorns, coriander seeds and 2 tablespoons salt in a large saucepan. Bring to a boil, then reduce the heat to medium low and add the shrimp. Simmer until the shrimp curl slightly and are just cooked through, about 4 minutes. Remove the shrimp to a plate with a slotted spoon; refrigerate until chilled, about 1 hour. Serve with the cocktail sauce and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5156,"Braised Shortribs with Orange and Olive Salad 4 tablespoons olive oil 6 pounds meaty beef short ribs on the bone Salt and freshly ground black pepper 2 celery ribs, coarsely chopped 1 carrot, coarsely chopped 1 large onion, coarsely chopped 1/2 cup tomato paste 5 fresh thyme sprigs 3 anchovy fillets, chopped 1 bay leaf 1 head garlic, cloves separated 1 quart chicken stock 2 cups dry red wine 1/3 cup red wine vinegar 2 oranges, cut in segments 1 shallot, thinly sliced 1 cup pitted kalamata olives 2 tablespoons capers 1 cup packed parsley leaves 4 ounces olive oil 1 lemon, juiced Instructions: For the short ribs, preheat the oven to 325 degrees F. Heat 2 tablespoons of the olive oil in a large enameled cast iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs. Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover and braise at 325 degrees F for 1 hour. Drop heat to 225 degrees F and cook for 4 more hours or until meat is tender. Remove ribs and strain liquid. Pour liquid back over ribs and let cool overnight in the refrigerator. For the salad, place all ingredients in nonreactive mixing bowl and toss together. To serve, skim fat off liquid and reheat ribs in their juice. Remove from pan and reduce liquid by half. Top ribs with liquid and orange salad. ","[Cabernet Sauvignon, Syrah, Barolo, Tempranillo]" 5157,"Black Bean Soup 2 stalks celery, chopped 1 carrot, chopped 1 onion, chopped 3 tablespoons olive oil 2 teaspoons dried oregano 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1/2 teaspoon celery seeds 3 cloves garlic, minced 2 cups cooked black beans (or one 15-ounce can, drained and rinsed) 1 tablespoon vegetarian or chicken bouillon base 1 bay leaf 1 (14-ounce) can diced tomatoes Kosher salt and freshly ground pepper Serving suggestion: Cubano Sandwiches, recipe follows Instructions: Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups). Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper. Serve with Cubano Sandwiches. Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute. ","[Syrah, Tempranillo, Garnacha, Barbera]" 5158,"Cranberry Almond Crunch Slaw em Dressing: /em 1/4 cup sour cream or plain Greek yogurt 1/4 cup unseasoned rice vinegar 1/4 cup honey 1 teaspoon salt pinch of red chili flakes Salad: 10 cups thinly sliced Napa cabbage (about 1 large head) 4 green onions, thinly sliced 1/2 cup coarsely chopped cilantro 1 package Wonderful Almond Accents Honey Roasted with Cranberries Instructions:

1. In a large bowl, whisk together vinegar, honey, sour cream, salt and red chili flakes.
2. Add cabbage, green onions and cilantro; toss well. Let stand 30 minutes before serving for flavors to blend. If making more than 30 minutes ahead, refrigerate dressing and salad separately.
3. Mix in Wonderful® Almond Accents just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 5159,"Twice Baked Potato Casserole 10 large russet baking potatoes (about 7 pounds total) 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature 1 cup sour cream 1/2 cup heavy cream 2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 3/4 pound bacon, cooked until crisp and crumbled 1/2 pound sharp white Cheddar, cut into 1/2-inch cubes 3/4 pound mild Cheddar, grated (3 cups) 1/2 cup finely chopped green onions 3 eggs, lightly beaten Instructions: Preheat the oven to 400 degrees F. Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle. When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly. Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F. Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5160,"Heirloom Tomato Salsa 2 pounds heirloom tomatoes all the same color, seeded and cored 2 cloves garlic, chopped 1 red onion, chopped 2 jalapenos, split and seeded 1 cup cilantro leaves 1/2 cup extra-virgin olive oil Salt and pepper Instructions: Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro, and 1/4 cup of the oil into a food processor. Pulse until the consistency of the mixture is course, about 5 (1 second) pulses. Transfer to a serving bowl and season with salt and pepper. Garnish the salsa with the remaining cilantro and oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5161,"Autumn Pumpkin Pisco 2 ounces pisco 1 ounce pumpkin puree
   3/4 ounce Cinnamon-Nutmeg Syrup, recipe follows 1/2 ounce lemon juice 1 large egg white 2 cups sugar 1 tablespoon ground cinnamon, toasted 1 tablespoon ground nutmeg, toasted Instructions: To reverse dry shake the cocktail (for optimal froth), add the pisco, pumpkin puree, Cinnamon-Nutmeg Syrup and lemon juice to a cocktail shaker, add ice and shake vigorously. Strain out the ice, add the egg white and dry shake to create a nice egg white froth. Strain into a cocktail glass. Combine the sugar, cinnamon, nutmeg and 2 cups water in a pot and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. ","[Pisco, Brandy, Rum, Port]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Roasted Garlic and Mushroom Risotto 4 cups chicken broth 2 tablespoons olive oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 cup Ar" 5162,"Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw One boneless half leg of lamb (about 4 pounds), butterflied Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 cloves garlic, thinly sliced 1 cup pomegranate juice 1 cup red wine 1/2 cup extra-virgin olive oil 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh rosemary 1 Spanish onion, chopped 2 bay leaves Juice of 1 lemon 1 cup pomegranate molasses 2 tablespoons finely chopped fresh mint 2 tablespoons Dijon mustard Juice of 2 lemons 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 2 tablespoons finely chopped fresh dill, plus for garnish 1 teaspoon honey 2 cloves garlic, chopped to a paste Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 cup finely shredded red cabbage 1/2 head green cabbage, shredded 1 large carrot, grated 6 ounces crumbled Greek feta 8 warmed pita breads, with or without pockets, for serving Cherry tomatoes, on soaked skewers, for serving Canola oil, for brushing 2 lemons, for serving Instructions: For the rotisserie lamb with pomegranate and mint: Sprinkle both sides of the lamb with salt and pepper. Roll the lamb and tie with twine. Cut small slits over the entire lamb, using a paring knife. Fill each slit with a slice of the garlic. Put the lamb into a large plastic resealable bag.
Whisk the pomegranate juice, wine, olive oil, oregano, rosemary, onions, bay leaves and lemon juice in a bowl and sprinkle with salt and pepper. Pour the marinade over the lamb, in the bag. Press the air out of the bag and seal tightly. Place the bag into a large bowl. Refrigerate the lamb for at least 4 hours and up to 24 hours, turning the bag a few times during that time.
Remove the lamb from the refrigerator 30 minutes before cooking. Preheat the grill to medium-hot heat.
Whisk the pomegranate molasses, mint, mustard and lemon juice in a medium bowl and sprinkle with salt and pepper. Skewer the lamb onto the rotisserie and grill until a meat thermometer registers 135 degrees F for medium doneness, 1 1/2 hours to 1 3/4 hours. Begin brushing the lamb with the pomegranate molasses mixture after about 45 minutes of grilling.
Meanwhile for the Greek slaw: Whisk together the lemon juice, olive oil, dill, honey and garlic in a large bowl. Sprinkle with salt and pepper. Add the red and green cabbage, carrot and feta. Toss to combine. Cover the slaw and refrigerate for at least 30 minutes before serving.
Transfer the lamb to a cutting board and loosely tent with foil. Wait 15 minutes before slicing.
While the lamb is resting, brush the tomatoes with canola oil and sprinkle with salt and pepper. Grill the tomatoes until they are charred on both sides and just soft, about 4 minutes.
Slice the lamb. Lay the warm pita breads on a large platter. Top with sliced lamb, grilled tomatoes and the Greek slaw. Squeeze the lemons over the top and serve. ","[Rhone Blends, Pinot Noir, Tempranillo, Garnacha]" 5163,"Asian Lettuce Wraps 1 pound jumbo lump crabmeat 1 pound cooked peeled and deveined shrimp, chopped 1 cup diced red onion 2 tablespoons torn purple sage or green sage leaves 1/2 cup sliced water chestnuts 1/2 cup fresh bamboo shoots 1/4 cup peeled, seeded and diced English cucumber 1/2 cup seeded diced tomato 2 lemons juiced 1/2 cup peeled, cored and diced green apple, optional 2 teaspoons hot sauce (recommended: Tabasco) 3 tablespoons hoisin sauce 2 tablespoons honey Salt and freshly ground black pepper Instructions: 1 head butter lettuce or Boston Bibb lettuce, leaves separated and soaked in iced water In a large bowl gently mix all the ingredients together except the salt and pepper and the lettuce. Cover and refrigerate for 1 hour. Remove from the refrigerator and adjust the seasoning with salt and pepper, if necessary. To serve, remove the separated lettuce leaves from the iced water, dry well and put on a serving platter. Add a couple of spoonfuls of the crab mixture into the center of the leaves, fold over and eat! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5164,"Rainbow Fruit Stuffed Pork Tenderloin with Fried Cheddar Grits and a Blueberry Coulis 1 pork tenderloin 1 pack dried mixed fruit, coarsely chopped Olive oil 1 tablespoon coarsely chopped fresh rosemary leaves 1 tablespoon coarsely chopped fresh thyme leaves 4 garlic cloves, finely chopped 1 tablespoon kosher salt 1 tablespoon cracked peppercorns Parsley, for garnish 2 cups water 1 cup grits 1/4 stick butter 1 cup milk, divided 1/2 cup grated Cheddar, plus more if desired Salt and freshly ground black pepper 1 cup all-purpose flour 4 eggs, for egg wash 2 cups panko (Japanese-style bread crumbs) Oil, for frying 1 pint fresh blueberries, plus extra for garnish 1 tablespoon sugar 1 teaspoon grated lemon peel 1 teaspoon grated orange peel Instructions: Preheat oven to 350 degrees F. Rainbow Fruit Stuffed Pork Tenderloin: Trim the tenderloin by cutting off all silverskin. In food processor, coarsely chop mixed dried fruit. Insert metal dowel or tool into the end of the meat to make a pocket through the center. Stuff the chopped fruit inside. Season the tenderloin with the olive oil, herbs, garlic, salt and pepper. Heat a large skillet over a high heat. Sear the tenderloin on all sides until caramel. Cover the meat with aluminum foil and finish cooking it in the oven until the center of the meat reaches 165 degrees F on an instant-read thermometer, about 30 minutes. Let rest for 15 minutes after cooking. Cut tenderloin into medallions. Keep warm until ready to plate. Cheddar Grits: Heat oil in a Dutch oven to 350 degrees F. In a medium pot, heat 2 cups of water until boiling. Add the grits and stir continuously until done, about 5 minutes. Add the butter, 1/2 cup of milk, Cheddar and salt and pepper to taste. Pour the grits into a square pan and chill until set, about 30 minutes. Once set, use a small biscuit cutter to cut out rounds. Crack 4 eggs into a bowl and beat gently with a fork. Carefully dip each round in flour, then egg wash, then breadcrumbs. Fry in hot oil until golden and set aside until ready to serve. Blueberry Coulis: Add the blueberries to a small saucepan with water to cover. Add sugar; cook over medium heat until blueberries are completely cooked, about 7 minutes. Strain, reserving cooked blueberries, and add the lemon and orange peel. Let steep until cool. Plating: Put some of the coulis in the middle of the plate. Place 1 of the round pieces of fried grits in the middle of the coulis. Place 1 pork medallion on top of the grits. Continue the process until satisfied with the look. Place the additional blueberries around as garnish along with the parsley. Plate presentation is up to the discretion of the chef. ","[Pinot Noir, Barolo, Tempranillo, Grenache Blanc]

" 5165,"Mango Strawberry Snow Cones Ice 2 mangoes, peeled and chopped 1 pint strawberries, hulled and sliced 1 lime juiced, plus wedges for garnish Instructions: Fill a food processor with ice. Process until the ice is very fine, like snow. Add the mangoes and strawberries and pulse to blend. Pile the crushed ice into dessert glasses or dishes and squeeze over the lime juice. Garnish with lime wedges; serve immediately. ","[Viognier, Moscato, Sauvignon Blanc, Riesling]" 5166,"Pork Loin, Sauerkraut and Dumplings One 3-pound pork loin 2 tablespoons olive oil Salt and pepper One 3-pound pork loin 3 cloves garlic, sliced Salt and pepper 2 cups beef broth 1/4 cup vermouth 2 tablespoons corn starch 2 cups instant potato flakes 2/3 cup milk 3 tablespoons butter 2 eggs 2 to 3 cups flour, plus more for kneading 1 teaspoon olive oil 1 medium white onion, finely chopped 1 to 2 jars sauerkraut with caraway seeds
1 teaspoon beef bouillon powder or 1/2 cup liquid beef bouillon, or to taste 2 tablespoons vermouth Caraway seeds Salt and pepper Instructions: For the pork loin, pressure cooker method:
In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices. For the pork loin, oven method:
Preheat the oven to 350 degrees F. Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices. Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
For the potato dumplings: While the meat is cooking, prepare the dumplings. Place a pot of water to boil. Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool. Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed. Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done. For the sauerkraut: Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork. For serving: This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite. There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night! ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 5167,"Penne with Aspargus-Prosciutto Sauce Water, to boil asparagus and penne Salt, to taste 1 pound green asparagus, preferably thick stalks 1 tablespoon unsalted butter 1/4 pound prosciuuto di San Daniele or Parma, cut in bits 2 tablespoons freshly ground Parmigiano-Reggiano 1 1/2 pounds penne 1/4 cup light cream Freshly ground pepper, to taste Instructions: Set a large pot of cold water to boil. Once it reaches a rolling boil, add a pinch of salt and let return to a full boil. After washing the asparagus and cutting away any woody ends, boil them in the water just until you can penetrate the thick end of 1 of the stalks by stabbing it with a fork. Lift out the asparagus but continue to let the water boil. Cut off the tips of the asparagus and reserve. Chop the asparagus stalks into 1-inch pieces and then puree either in a manual food mill or in a blender or food processor. The result should be a thick cream. Melt the butter in a saucepan and then add the prosciutto bits, sauteing just until they give off a little fragrance. Then stir in the asparagus puree and, moments later, the Parmigiano-Reggiano. Cook gently, taking care that the sauce does not boil. At this point, toss the penne into the pot of boiling water. Cook for 8 minutes or according to package instructions. Once penne is cooked, drain water and place penne in a warm bowl. While the penne is cooking, add the asparagus tips and some of the cream to the sauce. You do not want to make the sauce too liquid, so only add as much cream as will give the sauce a velvety texture. Once the penne is cooked, spoon the sauce on and toss. Serve on individual plates with a pinch more Parmigiano-Reggiano on top an ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 5168,"Caesar Salad with \Crusty\ Croutons 1/2 cup garlic-flavored olive oil, divided, plus more as needed 1/2 cup grated Parmesan, divided, plus more as desired 4 ounces frozen pizza crust, thawed 1/2 lemon, juiced 1 medium head romaine, chopped, rinsed, and dried Kosher salt and freshly ground black pepper Instructions: Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking. Add 1/4 cup of the cheese to a medium bowl and set aside. Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick. Cut the dough into thin strips, about 1/4-inch wide. When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches). Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes. Transfer the croutons to the bowl with the cheese and toss to coat. Continue frying and dredging the dough in the cheese until all the dough is used. When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil. Season with salt and pepper, to taste and toss well to evenly coat the lettuce. Add the remaining 1/4 cup of cheese and the croutons and toss well until combined. Transfer to a serving platter and top with additional cheese, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5169,"Piggy Pie Spicy Pork Empanadas 1 tablespoon olive oil 1 (12-ounce) pork tenderloin, trimmed, cut into 1/3-inch medallions 1 serrano cl, minced 2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1/2 cup golden raisins 1/4 cup fresh lime juice 6 tablespoons chopped toasted almonds 3 tablespoons sour cream 1/2 teaspoon chipotle powder 1 cup all-purpose flour 1 cup masa harina (cornmeal)* 1 teaspoon baking powder 1 teaspoon salt 4 ounces (1 stick) unsalted butter, melted, cooled 1/2 cup plus 1 tablespoon water 2 large eggs Instructions: For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream. Season with salt and pepper. Cool. For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap; chill. Note: dough can be made 1 day ahead. Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. ","[Syrah, Tempranillo, Garnacha, Barbera]" 5170,"Cumin Crusted Chicken 2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground 1 cup fresh lemon juice 1/2 cup olive oil, plus 3 tablespoons 2 tablespoons honey Freshly ground black pepper 4 (8-ounce) frenched, skin on chicken breasts 1/3 cup grated cotija cheese Salt and freshly ground pepper Instructions: Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator. Preheat oven to 400 degrees F. Heat a large ovenproof saute pan over medium-high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture. Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through. ","[Riesling, Gewrztraminer, Pinot Grigio, Garnacha]" 5171,"The Best Cauliflower Ever 4 tablespoons olive oil 1/2 large head or 1 small head cauliflower, cut into florets
Salt and fresh ground pepper
3 cloves garlic, chopped
1 roasted red pepper, seeded and chopped
2 tablespoons soft tofu
1/2 teaspoon crushed red pepper flakes 2 tablespoons breadcrumbs
1 tablespoon sesame seeds
Instructions: Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the cauliflower florets and season with salt and pepper. Cook until the cauliflower begins to brown and soften, about 12 minutes, stirring every few minutes. While the cauliflower is cooking, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the garlic and saute until softened, 1 minute. Add the roasted red pepper and saute for another few minutes, until heated through. Transfer to a blender or mini-chopper and blend. Add the tofu and some salt and pepper and puree until smooth. Add the puree and the red pepper flakes to the cauliflower and cook for 1 minute. Stir in the breadcrumbs and sesame seeds and cook another minute. Transfer the cauliflower to a serving dish and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 5172,"Classic Pound Cake 3 1/2 cups all-purpose flour, plus more for the pan 1/2 teaspoon fine salt 8 large eggs, at room temperature 2 large eggs yolks, at room temperature 2 tablespoons milk, at room temperature 4 teaspoons pure vanilla extract 2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan 2 3/4 cups sugar 1 teaspoon lightly packed finely grated lemon zest Instructions: Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more.
Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5173,"Classic Lemon Tart with Coconut-Almond Crust 1/4 cup desiccated coconut 1 1/2 cups all-purpose flour
1/4 cup almond flour
1/2 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, at room temperature
1/3 cup sugar
1 teaspoon almond extract
1 large egg
1 stick (1/2 cup) unsalted butter 1 cup sugar
1/4 teaspoon salt
3 large eggs plus 1 yolk
Zest of 3 lemons plus 1 cup lemon juice
1 cup heavy whipping cream 2 tablespoons sugar
1 teaspoon vanilla extract 1/4 teaspoon kosher salt
Instructions: For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart. Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes. Preheat the oven again to 350 degrees F. Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate. For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick. Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours. For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form. To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5174,"White Bean and Escarole Soup 2 tablespoons olive oil 2 ounces pancetta or prosciutto cut into 1/4-inch cubes 1/2 cup diced onion 4 cloves garlic, minced 1 teaspoon minced rosemary or thyme 1/4 teaspoon red pepper flakes 1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped Two 15 ounce cans cannellini beans, rinsed and drained 1 cup peeled, seeded, and chopped vine-ripened tomato or chopped canned plum tomato 5 cups chicken broth, homemade or low-sodium canned 1 teaspoon kosher salt plus more Freshly ground black pepper Instructions: Serving suggestions: Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread. In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring for 2 minutes more. Add the beans, tomato, broth, and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper to taste. Serve with the oil and/or cheese and the crusty bread. Cook's note: Swiss chard is a welcome substitute for the escarole. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 5175,"Corn Dogs 1 1/2 cups fine yellow cornmeal 1 cup all-purpose flour, plus more for dredging 2 tablespoons sugar 1 1/2 teaspoons baking powder 1 teaspoon mustard powder Kosher salt 1 cup milk 2 large eggs 2 tablespoons peanut oil, plus more for frying 8 hot dogs Instructions: Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter. Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess. Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 5176,"Buffalo Chicken Meatloaf 3 tablespoons ketchup 1 tablespoon hot sauce
Nonstick cooking spray, for spraying the loaf pan 3 tablespoons unsalted butter
3 stalks celery, small diced (about 1 cup), celery leaves reserved for garnish 1/2 medium onion, small diced (about 1 cup) 3 tablespoons hot sauce
1 1/2 pounds ground chicken, 50/50 light and dark
1 cup blue cheese crumbles
1 1/2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
2 large eggs
2 1/4 cups panko breadcrumbs
1/4 cup grated Parmesan
Instructions: For the sauce: Whisk together the ketchup and hot sauce in a small bowl and set aside. For the meatloaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with cooking spray and set aside. Melt the butter in a medium saute pan over medium-high heat. Once melted, saute the celery and onion until softened, 3 to 5 minutes. Transfer the mixture, with the drippings, to a large bowl. Add the hot sauce to the bowl and stir to combine. Add the chicken, blue cheese, salt, pepper, eggs and 1 1/2 cups of the panko and mix until well combined. Press the mixture into the prepared loaf pan, pressing more in the center of the loaf to create a divot. This will allow the meatloaf to bake evenly and not create a mound after it is baked. Spread the sauce over the top of the meatloaf. Mix the Parmesan with 1/2 cup of the panko and sprinkle the mixture on top of the sauce. Bake until the center is set and the top is golden brown, 45 minutes to an hour. Let rest about 15 minutes before cutting to serve. Meanwhile, toast the remaining 1/4 cup panko in a dry pan until lightly golden and set aside. Garnish the meatloaf slices with the toasted panko and chopped celery leaves. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 5177,"Grilled Chicken, New Potato, Roasted Garlic and Fresh Thyme Quesadilla 2 boneless chicken breasts 3 tablespoons olive oil 8 small new potatoes, halved Salt and freshly ground pepper 6 cloves roasted garlic Six 6-inch flour tortillas 1/2 cup Monterey Jack cheese, shredded 1/2 cup white Cheddar cheese, shredded 2 tablespoons fresh thyme 2 tablespoons vegetable oil Instructions: Preheat grill. Brush chicken breasts with 1 tablespoon of olive oil and season with salt and pepper to taste. Grill breasts on each side for 4 to 5 minutes, remove and let rest. Toss the potatoes in the remaining olive oil and season with salt and pepper to taste. Grill flesh side down for 2 to 3 minutes until golden brown, turn over and continue cooking until tender. Place 4 tortillas on an ungreased baking sheet. Spread each tortilla with 2 tablespoons of each cheese, 4 slices of chicken, 1 clove of garlic and 4 potato halves. Sprinkle each tortilla with fresh thyme. Stack the 2 layers and cover with the remaining 2 tortillas. Brush the top tortillas with vegetable oil place oilside down on the grill. Cook on one side until golden brown, turn over and continue cooking until the cheese melts. Cut into quarters and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5178,"Y2-K-Sadillas 1 large pear, sliced into 1/2 inch thick slices 1 tablespoon canola oil 1/4 cup of red onions, small diced 1 teaspoon garlic, chopped 1 small jalapeno, diced 1 tablespoon fresh oregano, chopped 1 tablespoon lemon juice Salt Freshly ground black pepper 1 1/2 cups shredded duck confit 1/4 cup sliced green onions 3/4 cup shredded Gruyere cheese Salt Freshly ground black pepper 6 six-inch flour tortillas 2 tablespoons butter, melted 1/4 cup creme fraiche Instructions: For the salsa: Toss the pears with canola oil. Place the pears on a hot grill or grill pan. Grill for 3 minutes per side. Remove from the grill and cool. Chop grilled pears into small pieces and place in a small bowl. Add red onions, garlic, jalapeno, oregano and lemon juice. Mix well. Season with salt and pepper. Refrigerate for 30 minutes before serving.
For the quesadillas: Preheat the oven to 350 degrees F. Mix together the duck confit, green onions and Gruyere cheese. Season with salt and pepper. Lay 3 of the tortillas on a flat surface. Spread the confit mixture evenly on each tortilla. Top each with another tortilla. Press down firmly. Brush the top of each quesadilla with some of the melted butter. Place the quesadilla on a baking sheet and bake for 10 minutes, or until tortilla is golden brown and the cheese is melted. Remove from the oven and slice into 4 pieces. Garnish each piece with a scant tablespoon of the grilled pear salsa and a dollop of creme fraiche. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5179,"Stuffed Mirlitons 4 large mirlitons (also known as chayotes) 3 tablespoons cooking oil 1/2 cup diced onions 1/4 cup chopped celery 1 cup shrimp, cooked and chopped, or 1 pound bulk sausage, cooked and drained 1/2 cup Italian bread crumbs 1 1/2 teaspoons seasoned salt 1/8 teaspoon cayenne pepper 1/2 cup bread crumbs (plain or Italian) Instructions: Cut mirlitons in half lengthwise. Remove seeds in center. Boil until tender. Scoop out flesh, reserving shell for stuffing. Mash the flesh. Preheat oven to 350 degrees F. Heat oil in a 9 to 10-inch skillet over medium heat. Add onion and celery and saute until tender. Add mashed mirliton flesh, shrimp (or sausage), 1/2 cup Italian bread crumbs, seasoned salt, and cayenne pepper and stir to combine. Fill mirliton shells with this mixture. Cover with remaining bread crumbs. Bake for 30 minutes or until browned. This can be served as a main dish and it also freezes well. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5180,"Fried Calamari with Tuna and Caper Mayonnaise 2 egg yolks* 8 ounces extra-virgin olive oil Salt and pepper Splash white wine vinegar 2 tablespoons rinsed capers 1 can tuna, mashed 2 cups vegetable oil 2 cups all purpose flour Salt Cayenne pepper 1 pound calamari rings Instructions: TUNA AND CAPER MAYONNAISE: In a blender add 2 egg yolks, blend. While the motor is running, slowly add 8 ounces olive oil. Season with salt and pepper. Add the white wine vinegar, and capers. Pulse quickly. Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna. Mix together and transfer to a mixing bowl. Refrigerate until needed. FRIED CALAMARI: In a large pot heat oil to 350 degrees. Next, mix together flour, salt and cayenne pepper. Coat the calamari rings in the flour and fry until golden brown, about 30 seconds. Drain on paper towels. Serve hot with the caper mayonnaise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 5181,"Fork Steak fork-steak1 medium yellow onion, chopped Extra-virgin olive oil, for drizzling Four 10 to 12-ounce rib eye steaks 1 teaspoon seasoned salt, such as Lawry's Freshly ground black pepper 1/4 cup chopped garlic Balsamic vinegar, for drizzling One 12-ounce can beer (not light beer) 6 button mushrooms 2 red bell peppers, chopped Instructions: Preheat the oven to 400 degrees F.
Spread the chopped onions in the bottom of a large baking dish and drizzle with olive oil. Rub the steaks with the seasoned salt, pepper and garlic and place on top of the onions in a single layer. Drizzle the steaks with olive oil and balsamic vinegar. Pour the beer over the steaks and tuck the mushrooms and peppers around the steaks. Roast the steaks in the oven for 30 to 45 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 5182,"Cheesy Vegetable-Bacon Panini 8 slices bacon 1 zucchini, cut into 1/4-inch lengthwise slices One 12-ounce jar marinated artichoke hearts, drained and roughly chopped, marinade reserved Kosher salt and freshly ground black pepper 4 ciabatta rolls, halved lengthwise One 6-ounce jar roasted red peppers, drained and roughly chopped 2 cups shredded fontina or mozzarella cheese, or a blend of both 1/2 cup baby arugula Instructions: Preheat the oven to 400 degrees F. Line the inside of a 10-inch skillet, the outside of an 8-inch skillet and the bottom of 2 baking pans with nonstick foil. Lay the bacon slices on one pan and the zucchini slices on the other. Brush the zucchini with the reserved artichoke marinade and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the bacon is crispy and the zucchini has softened, 15 to 20 minutes. Let cool slightly. Lay out the bottom halves of the ciabatta rolls and top each with 2 bacon slices and 1 zucchini slice. Divide the artichoke hearts, roasted red peppers, cheese and arugula among the sandwiches and top with the remaining ciabatta halves. Heat the larger skillet over medium heat and add 2 of the sandwiches. Place a hand towel inside the smaller skillet and use it to press the smaller skillet down onto the sandwiches, creating a sandwich press. Continue pressing until the sandwiches are a bit flattened and browned, 3 to 4 minutes. Remove the smaller skillet and flip the sandwiches. Press the smaller skillet down again to brown the other side, another 2 to 3 minutes. Repeat for the remaining sandwiches. Slice and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5183,"Pineapple Throne Chicken Tacos 2 teaspoons guajillo or ancho cl powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon garlic powder Pinch ground cloves Kosher salt 1 chicken (about 4 pounds) 1 medium ripe pineapple 2 tablespoons achiote (annatto) paste 4 cloves garlic, sliced 1 teaspoon ground cumin 1 teaspoon dried oregano Pinch ground cloves Kosher salt 1/4 cup distilled white vinegar 2 tablespoons agave or honey 2 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil 2 ripe plum tomatoes, chopped 1 jalapeno, seeded if desired for less heat, finely chopped 1/2 small red onion, finely chopped Kosher salt 1/2 cup fresh cilantro leaves, roughly chopped Shredded green cabbage, for serving Cubed avocado, for serving Lime wedges, for serving 12 street taco-size corn or flour tortillas, warmed, for serving Instructions: For the chicken: Combine the cl powder, cumin, oregano, garlic powder, cloves and 1 teaspoon salt in a small bowl. Rub all over the outside of the chicken and sprinkle a little in the cavity. Let sit at room temperature 1 hour or refrigerate up to overnight. When you are ready to cook, prepare a grill for medium (350 to 375 degrees F) indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Fold a double thickness of aluminum foil to about 10 inches square and place in the center of the indirect heat (or use a disposable aluminum pan). Cut the top from the pineapple and cut a small slice from the bottom, if needed, so the pineapple stands up firmly on its own. Use a serrated knife to cut down vertically, along the core to make a plank, stopping a little more than an inch from the base of the pineapple. Cut horizontally above the base to remove 1 plank of pineapple. Remove 3 more planks in the same manner--ending up with a firm base holding up the pineapple core. Cut the flesh from the pineapple. Coarsely chop 1 cup and set aside for the sauce. Cube the remaining pineapple for salsa, about 1 1/2 cups, and set aside. Stuff the pineapple core in the cavity of the chicken to make it stand up straight. Place on the foil on the grill and cover the grill. Cook the chicken for 1 hour. For the sauce: Meanwhile, melt the achiote paste in a small skillet over low heat, adding 1 to 2 tablespoons water if it is too thick to melt (different brands have different textures). Once melted, add the garlic and cook until sizzling, about 1 minute. Stir in the cumin, oregano, cloves and 1/2 teaspoon salt and remove from the heat. Transfer to a blender with the reserved 1 cup chopped pineapple, vinegar and agave. Blend to make a smooth sauce about the consistency of BBQ sauce. Season with salt. You will have about 1 1/2 cups. Divide the sauce between 2 bowls, reserving one bowl for basting and one for serving. After 1 hour, brush the chicken with some of the basting sauce and re-cover the grill. Continue to cook, basting every 10 minutes, until the skin is deep golden brown and the chicken is cooked through and tender (an instant-read thermometer should read 165 degrees F in the thickest part of the thigh), 30 to 40 minutes more. Remove the chicken to a cutting board to rest for 10 minutes and remove the pineapple core. For the salsa: While the chicken rests, toss the reserved 1 1/2 cups pineapple cubes in a medium bowl with the lime juice, oil, plum tomato, jalapeno, red onion and 1 teaspoon salt. Toss well. Add the cilantro and toss just to combine. Cut the chicken into pieces, then carve the meat from the bones and chop into bite-size pieces. Serve with the salsa, cabbage, avocado, lime wedges and tortillas on the side. Drizzle the tacos with the reserved pineapple sauce. ","[Syrah, Grenache, Tempranillo, Garnacha]" 5184,"Incredible Chocolate Peanut Butter Pie Vegetable oil, for brushing pie plate 1 3/4 cups chocolate wafer crumbs 1/4 cup unsalted roasted peanuts, chopped 6 tablespoons (3/4 stick) unsalted butter, melted 3/4 cup granulated sugar 3 tablespoons cornstarch 2 1/2 cups whole milk 3 large egg yolks 3/4 cup crunchy peanut butter 2 ounces semisweet chocolate, chopped 1 1/2 cups heavy cream 1 cup heavy cream 3 tablespoons granulated sugar 1/4 cup chopped unsalted roasted peanuts Instructions: To make the nutty wafer crust, preheat the oven to 350 degrees. Lightly oil a 9-inch deep dish pie plate. In a medium bowl, stir together the cookie crumbs, peanuts and butter until well combined. Press the mixture evenly into the bottom and up the sides of the prepared pie plate. Bake the crust for 8 to 10 minutes, or until set. Cool on a wire rack. To make the chocolate-peanut butter filling, in a medium saucepan, stir together the sugar and the cornstarch until well combined. Gradually whisk in the milk and egg yolks until smooth. Place over medium heat and bring to a gentle boil, whisking constantly. Continue to whisk for another minute, or until the mixture is thick. Remove from the heat and whisk in the peanut butter. In a small bowl, combine 1 cup of the hot peanut butter mixture with the chopped chocolate and stir until the chocolate in melted, scrape the mixture into the baked crust. Cover with plastic wrap, pressing it directly onto the surface, and chill for 1 hour, or until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill for 45 minutes, or until cool but not set. In a medium bowl, using a handheld electric mixer, beat the cream until soft peaks form. Using a rubber spatula, gently fold the cream into the cooled peanut butter mixture. Remove the plastic wrap from the pie. Scrape the mixture onto the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill for 1 hour, or until set. To make the whipped cream topping, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar. Beat until the cream forms soft peaks. Using a rubber spatula, pile the whipped cream evenly over the pie filling. Use the spatula to swirl the cream attractively over the pie. Sprinkle the peanuts over the cream. Chill the pie before serving. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 5185,"Breakfast of Champions Sandwich 6 whole wheat English muffins 1 stick butter 6 thin slices ham 6 medium eggs Salt and ground pepper 6 slices American cheese Instructions: Separate the halves of the English muffins and spread them with some of the butter. Set them face down on a griddle to lightly brown. Set aside. Add 1 tablespoon of the butter to a skillet over medium heat. Cut the ham into small circles with a biscuit cutter or ring cutter and quickly brown in the skillet. In the same skillet (or a separate one if you run out of room), place 6 egg rings into the pan and brush with butter all over the interior of the rings. Crack an egg into each ring. Sprinkle with salt and pepper and cook. Flip the eggs over when the white is 80 percent set, after 3 or 4 minutes, and cook about 30 seconds to 1 minute more. Lay out the muffins in a row with the bottoms down and the tops ready to go on. Lay a slice of cheese on each. Lay a slice of ham on each. Lay an egg on each. Put the tops on. Immediately wrap them in a foil bag to lock in the heat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5186,"Greek Meatballs with Tzatziki and Orzo with Feta and Walnuts 2 slices white bread, 1-inch thick 1/4 to 1/2 cup milk, to moisten 1/2 seedless cucumber Kosher salt 3 tablespoons EVOO 1 1/2 pounds ground lamb or beef Freshly ground pepper 1/4 cup finely chopped fresh mint 3 tablespoons grated red onion 1 tablespoon finely chopped fresh oregano 2 pinches cinnamon 3 cloves garlic, grated or pasted 1 large egg Zest and juice of 1 lemon 4 pocket-less pitas or flat breads, cut into wedges 1 1/2 cups Greek yogurt 1/4 cup fresh dill 1 teaspoon ground cumin Orzo with Feta and Walnuts, recipe follows Kosher salt 1 1/2 cups orzo 1/2 cup chopped walnuts 1 cup finely chopped flat leaf parsley 1/2 pound Greek feta cheese, crumbled EVOO, for drizzling Freshly ground pepper Instructions: Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
Serve the meatballs with the sauce and pitas and alongside the Orzo with Feta and Walnuts. Heat a medium pot of water to a boil. Salt the water and cook the orzo to al dente, 7 minutes. Toast the walnuts until fragrant in small pan over medium heat. Combine the orzo with the walnuts, parsley, feta and a drizzle of EVOO and season with pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 5187,"Berries with Champagne Cream 1 cup light whipped topping (recommended: Cool Whip Lite) 1/4 teaspoon Champagne flavoring (recommended: LorAnn Gourmet) 1 (16-ounce) bag frozen mixed berries, thawed in refrigerator Instructions: In a small bowl, stir together the whipped topping and Champagne flavor. Layer the berries and champagne cream in champagne flutes. Serve immediately. ","[Champagne, Pinot Grigio, Sauvignon Blanc]" 5188,"Pollito Tia Clara 1 (3 pound) roasting chicken, free-range if possible 3 cloves garlic, finely chopped Salt 2 tablespoons paprika 1/4 red wine vinegar 1/3 cup Spanish olive oil 4 plum tomatoes, peeled, seeded, and chopped (or use canned plum tomatoes) 2 medium onions, finely chopped 3 tablespoons unsalted butter, cut into 4 pieces 1/2 teaspoons freshly ground black pepper 2 tablespoons finely chopped parsley, for garnish Instructions: Rinse the chicken, remove any excess fat from around the vent, and pat dry with paper towels. In a small bowl, mix together the garlic, 1 teaspoon salt, paprika, and vinegar. Use this mixture to rub all over and inside the cavity of the chicken. Cover the chicken and let it sit on a platter for 1 hour. Heat a large cast iron skillet over medium high heat and add the olive oil. Shake the chicken from both ends to drain off the excess vinegar. Using kitchen tongs and a large wooden spoon to steady the bird, brown it on all sides in the hot oil. This will take a good 10 to 15 minutes. Preheat the oven to 350 degrees. In a large enamel and cast iron casserole, combine the tomatoes, onions, butter, 1/2 teaspoon salt and the black pepper. Add 1/2 cup water and set the chicken on top of this mixture. Roast the chicken for 20 minutes per pound, or until the thigh meat is done through with no trace of pink remaining. Transfer the chicken to a warm serving platter and cover loosely with aluminum foil, while you tip the casserole to one side and spoon off the excess fat. Carve the chicken into serving pieces as desired, and serve with some of the vegetables from the pan, sprinkled with the parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 5189,"Memphis Barbecue Nachos 1 pound smoked pork shoulder, barbecued pork or smoked chicken, chopped 1 (16-ounce) jar spicy nacho cheese sauce 1 pound round tortilla chips 1 (18-ounce) bottle Memphis-style barbeque sauce, see Cook's Note* Dry barbecue spice rub or chili powder, as needed 1 small (6 to 8-ounce) can sliced jalapenos, drained Instructions: In separate saucepans over low heat, warm the pork and spicy nacho cheese sauce. Divide the chips among 4 shallow bowls. Top the chips with barbecue pork. Layer some cheese sauce over the pork. Top the cheese sauce with barbecue sauce. Sprinkle each bowl with dry rub barbecue seasoning and jalapenos to taste. ","[Zinfandel, Malbec, Tempranillo, Syrah]" 5190,"Peanut Butter Apple Rings 1/3 cup Jif? Natural Creamy Peanut Butter Spread 4 teaspoons honey 1/4 teaspoon ground cinnamon 1 large red delicious apple, cored and cut crosswise into 6 rings 1/2 cup granola cereal with raisins Instructions: 1.STIR peanut butter, honey and cinnamon in small bowl. Arrange apple rings on serving plates. Spread rings evenly with thin layer of peanut butter mixture. 2.LIGHTLY PRESS granola cereal into peanut butter mixture. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 5191,"Thai Steak with Noodles 1 1/2 pounds flank steak 5 tablespoons vegetable oil, plus more for the grill 4 tablespoons Thai red curry paste 6 ounces rice vermicelli 2 red bell peppers, sliced into thick strips 12 ounces green beans, trimmed Kosher salt and freshly ground pepper 1/4 cup fresh lime juice (from 2 to 3 limes) 2 tablespoons packed light brown sugar 2 teaspoons fish sauce 1 teaspoon Asian chili-garlic sauce 1 cup fresh basil Instructions: Bring a large pot of water to a boil. Meanwhile, preheat a grill to medium high and line one side with foil. Pound the steak between 2 pieces of plastic wrap until 3/4 inch thick; cut in half lengthwise. Stir 1 tablespoon vegetable oil and the curry paste in a small bowl and spread all over the steak. Add the rice noodles to the boiling water and cook as the label directs. Drain and rinse under cold water; shake off the excess water. Snip the noodles into pieces with kitchen shears. Brush the uncovered side of the grill with vegetable oil. Toss the bell peppers and green beans with 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper and place on the foil. Grill the vegetables, stirring, until charred, about 10 minutes. Meanwhile, season the steak with salt and pepper and cook on the other side of the grill until marked, 4 to 5 minutes per side for medium rare; transfer to a cutting board. Chop the vegetables. Whisk the remaining 3 tablespoons vegetable oil with the lime juice, brown sugar, fish sauce, chili-garlic sauce and 2 tablespoons water in a large bowl. Add the rice noodles, vegetables and basil; season with salt and pepper and toss. Divide among plates. Thinly slice the steak and add to the plates. ","[Syrah, Grenache Blanc, Riesling, Tempranillo]" 5192,"Minted Couscous 1 cup dried couscous 1 1/4 cups hot boiling chicken broth or water Olive oil 1/2 cup fresh mint leaves, chopped 4 plum tomatoes, seeded and cut into 1/4 inch dice Salt and pepper 1 cup dried couscous 1 1/4 cups hot boiling chicken broth or water Olive oil 1/2 cup fresh mint leaves, chopped 4 plum tomatoes, seeded and cut into 1/4 inch dice Salt and pepper Instructions: Set couscous in a bowl. Pour boiling broth or water over it and let steep for 1/2 hour.
Right before eating, heat some olive oil in a skillet. Add couscous and cook, stirring constantly, until couscous is warmed through.
Remove it from the heat and add mint and fresh tomatoes; season to taste with salt and pepper. Set couscous in a bowl. Pour boiling broth or water over it and let steep for 1/2 hour.
Right before eating, heat some olive oil in a skillet. Add couscous and cook, stirring constantly, until couscous is warmed through.
Remove it from the heat and add mint and fresh tomatoes; season to taste with salt and pepper. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 5193,"Canby Asparagus-Mole 1 pound cut, trimmed asparagus 1 small garlic clove, minced 2 teaspoons lime juice 1/4 cup fresh (or canned) chopped jalapeno chilies 1/2 teaspoon salt 1/2 teaspoon cumin 2 tablespoons finely chopped onion 1/2 cup seeded and chopped tomato Serving suggestions: tortilla chips, cut vegetables, chicken or seafood Instructions: Cook asparagus in small amount of water until tender. Drain well and shock in ice water. In a food processor, process asparagus and next 5 ingredients until smooth (about 30 seconds). Scrape bowl frequently. Remove from food processor and stir in onion and tomato. Chill thoroughly before serving with tortilla chips, cut vegetables, chicken or seafood. ","[Zinfandel, Tempranillo, Garnacha, Vermentino]" 5194,"Duck and Apple Wontons 2 tablespoons salad oil 4 duck breasts, skinless 3 Granny Smith apples, peeled cored, and diced small 2 tablespoons raisins 1 teaspoon Chinese five-spice powder 1 teaspoon chopped fresh garlic (1 garlic clove) 1 teaspoon chopped red onion 2 teaspoons chopped fresh cilantro leaves Salt and freshly ground black pepper 16 wonton skins 1/2 cup duck sauce, soy sauce, Chinese hot sauce, or your other favorite dipping sauce Instructions: Heat oil in a hot saute pan. Sear duck breasts until medium rare. Remove and let cool. In the same pan, add apples and raisins, five-spice powder, garlic and onion, and saute until tender. Remove, from heat, add cilantro, and season with salt and pepper. When cool enough to handle, dice duck, add to apple mixture and mix well. Lay out the wonton skins. Spoon a little mixture onto each skin, fold over and seal by moistening seams with a little water, making sure that no mixture oozes out. Wontons can be deep-fried or steamed in a steamer basket. Serve with your favorite dipping sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5195,"Salad Nicoise 1/2 pound yellow or green wax beans Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more as needed
1/4 cup red wine vinegar
2 tablespoons capers, drained
2 tablespoons chopped jarred pepperoncini
12 ounces high-quality canned or jarred tuna in oil, such as Ortiz
1 head red leaf lettuce, leaves separated
1/2 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1 cucumber, peeled if skin is thick, cut into batonnet (1/4-inch sticks) 2 hard-boiled eggs, peeled and halved
1 cup sliced roasted red peppers, drained
1/4 cup pitted Nicoise or Kalamata olives
1/4 cup fresh basil, torn
1/4 cup fresh dill leaves
1/4 cup fresh parsley leaves
Instructions: Blanch the wax beans: Plunge the beans into salted boiling water and let cook, 2 minutes. Remove and plunge into ice water to stop the cooking. Dry off completely. Whisk together the olive oil, vinegar, capers and pepperoncini in a small bowl. Set aside. Drain the tuna. Leave the tuna in big chunks; do not crumble. Place the lettuce on a platter. Arrange the tuna, onions, wax beans, cherry tomatoes, cucumbers, eggs, roasted peppers and olives on top. Drizzle liberally with the dressing. Garnish with the herbs and season with salt and pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5196,"Texas Style Chili 1/4 cup rendered bacon grease or vegetable oil 3 pound tri-tip or boneless sirloin or chuck roast, cubed 1 large white onion, chopped 3 large jalapeno or serrano peppers, stemmed, seeded and chopped 5 cloves garlic, peeled and crushed 5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped 6 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons Mexican oregano 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 large tomatoes, peeled, seeded, and chopped 1 (12-ounce) bottle Lone Star or Shiner Bock beer 2 ounces tequila 3 chipotle chiles in adobo, chopped 4 to 5 cups beef stock 1/4 cup to 6 tablespooons masa harina Chopped fresh cilantro leaves, garnish Finely chopped white onions, garnish Sour cream, garnish Fresh hot cornbread, accompaniment Instructions: In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more. Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface. Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 5197,"Pan-Roasted Chicken with Mushrooms and Rosemary 1 (6-ounce) boneless chicken breast with wing attached, with skin Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 5 fresh white mushrooms, halved 2 shallots, halved 2 sprigs fresh rosemary 1/4 cup water 1/2 lemon, juiced Instructions: Preheat the oven to 350 degrees F. Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted. The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5198,"Mini Meatball Sandwiches 2 pounds ground chuck or ground beef 1/2 cup panko or other breadcrumbs 1/2 cup milk 2 cloves garlic, minced 1/2 teaspoon salt Freshly ground black pepper 2 tablespoons olive oil 1/2 medium onion, diced 1 large jar marinara sauce 12 dinner rolls or slider rolls 2 cups grated mozzarella Instructions: Mix the meat with the breadcrumbs, milk, garlic, salt and pepper, and knead the mixture together with you hands. Roll into heaping tablespoon-sized rolls. Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 1 minute. Add the meatballs between the onions and brown for 1 minute. (You might have to do this in two batches, depending on the size of your skillet.) Pour in the jar of marinara and shake the skillet gently to mix. Put on a lid and allow to simmer for 20 minutes. When ready to serve, cut each dinner roll in half. Place a handful of grated mozzarella on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun. Serve immediately! ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 5199,"Chocolate Mousse Cake 1 tablespoon instant coffee 2 sticks butter melted 8 eggs, separated 1 cup sugar 1 tablespoon brandy 1 teaspoon vanilla 16 ounces semisweet chocolate chips melted 6 tablespoons flour 1 cup chopped walnuts Whipped cream, for garnish Instructions: Preheat the oven to 400 degrees F. Add instant coffee to melted butter. Set aside. Beat the egg whites until stiff, set aside. Beat the egg yolks until lemon colored in an upright mixer. Add the sugar to the egg yolks and beat until combined. Add the brandy, vanilla, melted butter, and chocolate. Add the flour, just to combine. Fold in the egg whites and walnuts. Pour into a greased and floured 9-inch springform pan and bake about 20 minutes. Center will be soft. Serve with whipped cream. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 5200,"Green Bean\u2013Mushroom Tacos Kosher salt 12 ounces green beans, trimmed 1/2 jicama, peeled and cut into matchsticks 1/4 cup chopped fresh cilantro, plus more for topping Juice of 1 lime 1 1/2 teaspoons ground cumin, plus a pinch Freshly ground pepper 1/4 cup extra-virgin olive oil 2 8-ounce packages cremini mushrooms, trimmed and torn 2 3.5-ounce packages oyster mushrooms, trimmed and torn 1 large avocado 12 corn tortillas, warmed Hot sauce, for drizzling Instructions: Bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 5 to 7 minutes; drain. Meanwhile, toss the jicama with the cilantro, half of the lime juice and a pinch each of cumin, salt and pepper. Let stand 10 to 15 minutes. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cremini and oyster mushrooms and cook, undisturbed, until dry and golden around the edges, about 10 minutes. Stir, then continue cooking until well browned all over, 8 to 10 more minutes. Push the mushrooms to one side of the skillet; add the green beans, remaining 1 tablespoon olive oil and remaining 1 1/2 teaspoons cumin to the other side. Season with salt and pepper and cook, stirring the green beans with the mushrooms, until lightly browned in spots, about 3 minutes. Mash the avocado with a pinch of salt and the remaining lime juice. Divide the vegetables among the tortillas; top with some of the jicama, the mashed avocado and more cilantro; drizzle with hot sauce. Serve with the remaining jicama. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 5201,"Paige's Brownie S'mores Bars Nonstick cooking spray, for the parchment 1/4 cup milk
2 large eggs
One 18.4-ounce box brownie mix
2/3 cup (about 11 tablespoons) salted butter, melted 2/3 cup marshmallow cream
Three 1.55-ounce milk chocolate bars, 2 separated into segments, 1 chopped, for garnish
1 sleeve graham crackers (9 large rectangles), broken into small pieces
One 10-ounce bag mini marshmallows
1/4 cup bottled salted caramel sauce
1 cup mini chocolate-coated candies
1/2 cup multi-colored sprinkles
Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch cake pan with parchment, allowing it to hang over the sides. Coat with cooking spray. Whisk together the milk and eggs in a medium bowl. Fold in the brownie mix until you have a smooth mixture. Stir in the butter. Pour 2 cups of the batter into the prepared pan and spread to even out the surface. Drop spoonfuls of the marshmallow cream on top of the batter and use a wooden skewer or knife to create a swirling pattern. Pour the remaining brownie batter over the top. Arrange the segments of chocolate bar on top. Next, sprinkle over half of the graham crackers. Bake for 30 minutes, then remove from the oven and sprinkle over the mini marshmallows. Bake until the marshmallows start to brown a little, an additional 10 minutes, then remove from the oven and allow to cool for about 5 minutes. Drizzle over the salted caramel. Sprinkle the remaining graham crackers, chopped chocolate bar, mini chocolate candies and sprinkles over the caramel sauce. Using the parchment, remove the whole brownie bar from the pan. Slice into squares and serve. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 5202,"Rigatoni With Corn 1/2 teaspoon kosher salt, plus more for the pasta water 6 ears corn
1/2 cup heavy cream
2 tablespoons salted butter, cut into pieces
Pinch red pepper flakes
1 pound mezzi rigatoni or other short pasta
3/4 cup grated Parmesan
1/4 cup fresh chives, chopped
1/4 cup fresh parsley, chopped
Instructions: Bring a large pot of salted water to a boil. Find a large heatproof bowl that will fit over the pasta pot like a double boiler. Slice the kernels off the corn cobs and put them in the large bowl. With the dull side of a knife, scrape each cob over the bowl to remove any remaining kernel pieces and the creamy liquid. Add the heavy cream, butter, red pepper flakes and the salt to the bowl of corn kernels. Add the pasta to the boiling water and cook according to the package instructions. Set the bowl over the pasta pot and let the corn mixture warm, stirring occasionally, until the butter is melted and the corn is al dente, 10 to 12 minutes. Remove the bowl of corn. Reserve 1/2 cup pasta water and drain the pasta. Add the hot pasta to the corn mixture and mix thoroughly. Sprinkle with the Parmesan, chives and parsley, then toss well, adding the reserved cooking water a little at a time if the pasta seems dry. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 5203,"Big Daddy Shandy 1 bottle pilsner 1 can ginger ale 1 bottle ginger beer 1/2 cup fresh squeezed lemonade 1/2 cup fresh squeeze limeade Lemon slices, for garnish Lime slices, for garnish Instructions: In a large pitcher, add all the ingredients and mix together. Garnish with slices of fresh lemon and lime. ","[Pale Ale, Gose, Berliner Weisse]" 5204,"Italian 88 6 shots vodka, chilled 6 shots pink grapefruit juice, chilled 1 bottle Prosecco, chilled 6 sugar cubes Instructions: Line up 6 chilled champagne flutes. Add 1 shot of vodka to each flute, then add 1 shot of grapefruit juice. Top off each flute with the Prosecco and drop in the sugar cube. ",[Prosecco] 5205,"Frozen Hot Chocolate Martini 4 (1-ounce) envelopes hot cocoa mix, divided 3 cups milk 3/4 cup vanilla vodka 6 cups ice 1/4 cup mini marshmallows, for garnish Instructions: Empty 1 envelope hot cocoa mix onto a saucer. Put some water into another saucer. Dip the rims of 4 martini glasses into the water and shake off any excess. Dip them in the hot cocoa mix. (Save the remainder for garnish.) In a blender, combine the remaining the hot cocoa mix, milk, vodka, and ice and blend until smooth. Divide the mixture among the prepared glasses and garnish with the marshmallows and remaining cocoa mixture. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 5206,"Apple Pie Cones 8 large baking apples (recommended: Granny Smith, Golden Delicious, or Northern Spy) 2 tablespoons cornstarch 1 tablespoon vanilla extract 3/4 cup apple juice concentrate, thawed 1/4 cup lightly packed dark brown sugar 1/4 cup dark or golden raisins 8 ice cream \sugar\ cones Whipped cream, for garnish Instructions: Preheat the oven to 400 degrees. Peel, core, and cut the apples into 3/4-inch chunks. In a medium bowl, whisk the cornstarch, vanilla extract, apple juice concentrate and brown sugar together. Add the apples and raisins and toss. Transfer to a 2-quart baking dish. Cover the dish with foil and bake for 20 minutes. Uncover and bake for 20 minutes more, stirring occasionally for even cooking. The mixture is done when the apples are just tender and the filling is clear and thickened. Set aside to cool a bit. Scoop warm filling into the ice cream cones and serve, topped with whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 5207,"Grilled Shell Steaks with Garlic and Parsley Oil 2 tablespoons kosher salt 2 cloves garlic Freshly ground black pepper 2 (16-ounce) shell steaks 1 cup extra-virgin olive oil 4 cloves garlic, finely chopped 1 cup water 1 cup finely chopped fresh parsley leaves Instructions: Heat grill to high. Place water, salt, and whole garlic cloves in a small saucepan and bring to a boil on the grates of the grill. Remove from the heat and let cool slightly. &nbsp Brush steaks on both sides with the garlic-water mixture and season with pepper. Grill for 4 to 5 minutes per side for medium-rare doneness, basting with the garlic-water mixture every minute or so. &nbsp While the steaks are grilling, mix together the oil, finely chopped garlic, and parsley in a medium bowl and season with salt and pepper, to taste. As soon as the steaks come off the grill, pour the sauce over the steaks and let sit 5 minutes. Cut the steak into 1/4-inch thick slices and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5208,"Clementine Cosmos 3 clementines, plus 1 very thinly sliced, for garnish 1 cup sugar 1 cup water 2/3 cup cranberry juice 1/3 cup lime juice 1 1/2 cups vanilla flavored vodka (recommend: Grey Goose) Instructions: Cut the clementines into quarters and squeeze their juice into a saucepan. Add the sugar, water and clementine flesh and bring to a boil over medium heat. Reduce the heat and simmer the mixture for 5 minutes. Pour into a strainer set over a measuring cup, pressing on the solids to remove as much liquid as possible. Discard the solids, cool the liquid to room temperature and pour into a pitcher. Add the cranberry juice, lime juice and vodka and stir well. Refrigerate until ready to serve. Put 6 or 8 martini glasses in the freezer. To serve, pour the mixture into an ice-filled cocktail shaker and shake until very cold. Pour into the chilled martini glasses and garnish each with a clementine slice. Drink up and enjoy! ","[Prosecco, Sauvignon Blanc, Ros, Moscato]" 5209,"Irish Soda Bread 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons cold unsalted butter 2 tablespoons cold vegetable shortening 1 egg, beaten 1 cup buttermilk Instructions: Preheat the oven to 375 degrees. In a large bowl, combine the flour, baking powder, baking soda and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg and the buttermilk and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Place loaf on a lightly greased cookie sheet. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 5210,"Brown Sugar-Sriracha Bacon Bites 1/4 cup sriracha chili sauce 1/4 cup packed light brown sugar
10 thick-cut bacon slices, each cut into 4 pieces (approximately 2 inches each) Nonstick cooking spray, for spraying the rack 1 1/2 tablespoons toasted sesame seeds
1 1/2 tablespoons black sesame seeds
Instructions: Preheat the oven to 375 degrees F. Stir together the sriracha and brown sugar in a medium bowl; add the bacon pieces and toss to coat. Set aside. Line a large rimmed baking sheet with aluminum foil; place a wire rack over the foil. Spray the rack liberally with cooking spray. Place the bacon pieces in a single layer on the rack. Bake until the bacon is almost crisp, 15 to 20 minutes. Sprinkle the bacon with the toasted and black sesame seeds and bake an additional 5 minutes. Cool for 5 to 8 minutes, moving the bacon pieces slightly on the rack every 2 minutes to prevent sticking. (The bacon will crisp more as it cools.) ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 5211,"Young Jackfruit Salad with Tofu: Goi Mit Dau Hu Dressing 2 tablespoons sugar 4 tablespoons lime juice 1/2 teaspoon sesame oil 2 tablespoons light soy sauce 1 garlic clove, finely diced 1 chilli, finely diced 5 1/4 ounces tinned young jackfruit, rinsed in cold water and cut into small pieces 3 1/2 ounces firm tofu, fried and thinly sliced Small handful bean sprouts Small handful watercress 5 mint leaves, sliced 5 perilla leaves, sliced 5 Vietnamese mint leaves 1 teaspoon fried red Asian shallots 1 teaspoon crushed roasted peanuts 1/2 teaspoon toasted sesame seeds 1 chili, sliced, for garnish Instructions: To make the dressing combine the sugar, lime juice and soy sauce and mix until sugar dissolves. Add sesame oil, garlic and chilli, stir then set aside. In a large mixing bowl toss the jackfruit, tofu, bean sprouts, watercress, mint, perilla, Vietnamese mint, fried shallots, roasted peanuts, sesame seeds, and add 3 tablespoons of the salad dressing. Toss the salad combining all the flavors together. Transfer to a salad bowl and garnish with sliced chili. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 5212,"Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing 1-ounce dried shiitake mushrooms 1 tablespoon hazelnut oil 1 tablespoon walnut oil 1/4 cup extra-virgin olive oil 1 tablespoon balsamic vinegar 1 shallot clove, minced 1 tablespoon minced fresh chives Salt and freshly ground black pepper 3 large beefsteak tomatoes, cut into 1/2-inch thick slices 2 cups mixed fresh greens such as frisee and red leaf lettuce, soaked in salt water to remove grit, dried in a salad spinner and torn into small pieces 2 romaine hearts, leaves separated Instructions: Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat. Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify. Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5213,"Miso Roasted Sweet Potato with Benne Seed Butter and Collard Green Furikake 4 collard leaves, stems removed, leaves cut into 1-inch squares Avocado oil Sea salt 1\u202flarge shallot, finely diced 2 teaspoons minced peeled fresh ginger 1 tablespoon\u202fyellow miso 3\u202fsmall sweet potatoes, scrubbed, rinsed and sliced in half lengthwise Freshly ground black pepper 1 1/2 cups benne (sesame) seeds 1/4 teaspoon crushed red pepper flakes Instructions: Preheat the oven to 300 degrees F. Line 2 sheet pans with parchment paper. Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and 1/2 teaspoon of salt. Lay them in a single layer on one of the prepared sheet pans. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan. Raise the oven temperature to 425 degrees F.
Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallots and ginger with a slotted spoon and place on a paper towel to drain. Add the miso to the skillet and mix it into the infused oil. Remove from the heat.
Use a pastry brush to coat all sides of the sweet potatoes with the miso-oil mixture. Sprinkle the potatoes with salt and pepper to taste and place on the second prepared sheet pan. Roast until the potatoes are fork-tender, 30 to 40 minutes. Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine 1 tablespoon of the toasted benne seeds, the red pepper flakes and the fried shallot and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture.
Blend the remaining toasted benne seeds in a food processor until smooth and runny. Season with salt to taste.
Transfer the hot roasted sweet potatoes to a serving plate. Drizzle with some of the benne seed butter (store any leftover butter in an airtight glass container). Garnish with the collard green furikake and serve hot. Enjoy!
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 5214,"Tempura Fried Okra 2 1/2 cups canola oil 12 to 16 ounces fresh okra 1/2 cup tapioca flour 1/2 cup all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons fine sea salt, divided 1 teaspoon baking soda 1 teaspoon cayenne pepper, divided 1/2 teaspoon ground white pepper, divided 1/4 cup cornstarch 4 to 6 dashes hot pepper sauce 3/4 cup ice cold water Spicy Ranch Dressing, for serving, recipe follows 1 clove garlic 1 1/2 teaspoons kosher salt, divided 1 cup sour cream 1/4 cup buttermilk 1/4 cup loose packed fresh Italian flat-leaf parsley 1 tablespoon fresh lime juice 1 teaspoon fresh cracked black pepper 1 teaspoon dried dill 1 teaspoon dehydrated onion flakes 2 drops Worcestershire sauce Pinch cayenne pepper Pinch ground white pepper Instructions: Heat the oil in a Dutch oven or deep fryer to 375 degrees F. Wash the okra, drain thoroughly and pat dry. Cut off the ends of the okra, and then cut the okra crosswise into 1/2-inch rounds. In a medium bowl, combine the flours, baking powder, 1 teaspoon salt, baking soda, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper. In a small bowl, combine the remaining 1/2 teaspoon salt, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper and set aside. Place the cornstarch in a small bowl. When the oil is hot, add the hot sauce and ice water to the spiced flour. Gently mix; there will be some small lumps. Skewer the okra pieces through the middle of the flesh, leaving enough room between each piece of okra so they can fry individually. Repeat with remaining okra. Dredge the skewers through the cornstarch. Place into the tempura batter and then immediately and carefully into the hot oil. Fry the okra in batches until browned, 4 to 6 minutes for each batch. Drain on paper towels, sprinkle with the reserved salt and spice mixture and serve immediately with Spicy Ranch Dressing. Mince the garlic and then add 1/2 teaspoon kosher salt and mash with the edge of the knife until a paste is formed. Add this to a blender with the remaining ingredients. Puree and taste to adjust seasoning. Remove and place in a small bowl and refrigerate for 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5215,"Hashed Browns 5 tablespoons unsalted butter 1 1/2 pounds boiling potatoes, peeled and 1/2-inch diced 1 1/2 cups chopped yellow onions (2 onions) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons minced scallions (white and green parts) Instructions: Melt the butter in a large (10 to 12-inch) saute pan. Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through. (Allow the potatoes to cook for 5 minutes before turning.) Turn off the heat and add the parsley and scallions. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5216,"Mint Chocolate Chip Ice Cream Cake with Brownie Crust and Vanilla Whipped Cream Frosting Ice Cream Cake: Unsalted butter, for buttering the pan 8 to 10 brownies (2 1/2-inch squares) 1/2 cup crushed chocolate sandwich cookies 2 quarts mint chocolate chip ice cream, softened Vanilla Whipped Cream Frosting: 2 cups heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Chocolate sprinkles, for sprinkling Instructions: For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie 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 unhinging the springform ring and removing it. 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 vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat 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 whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 5217,"Chicken Pot Pie 1 whole chicken, 3 pounds 1 gallon cool water 2 carrots, cut in 2-inch pieces 2 celery stalks, cut in 2-inch pieces 1 onion, halved 1 head garlic, halved horizontally 2 turnips, halved 4 fresh thyme sprigs 2 fresh rosemary sprigs 1 bay leaf 1/4 pound (1 stick) unsalted butter 1/2 cup all-purpose flour Sea salt and freshly ground black pepper 3 carrots, cut in 1/2-inch circles 1 bag frozen or fresh pearl onions, see note 1 box frozen or fresh peas, see note Leaves from 4 fresh parsley sprigs 2 frozen puff pastry sheets, thawed 1 egg mixed with 3 tablespoons water 1/4 cup shredded Parmigiano-Reggiano Instructions: Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones. Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat. Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5218,"Spicy Tomato Jam 4 large lemons 5 1/2 pounds plum tomatoes, cored and cut into 1-inch pieces 4 cups light muscovado sugar or packed light brown sugar 4 teaspoons ground cumin Kosher salt 2 scant teaspoons red pepper flakes 4 small cinnamon sticks 1/2 teaspoon ground cloves 8 1/8-inch-thick slices peeled ginger Instructions: Start with our step-by-step canning how-to. Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks. Meanwhile, sterilize four 8-ounce canning jars and lids. Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 5219,"Kashmiri Greens 4 pounds braising greens 1 tablespoon canola oil or olive oil 1/4 teaspoon asafetida 2 teaspoons cumin seeds 2 large shallots, sliced 1/2 cup julienne strips peeled ginger 1 small dried red cl, broken in half Kosher salt and freshly ground black pepper Instructions: Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves. Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds. Cook, stirring until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and cl and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes. Discard the cl and season with salt and pepper to taste. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling Shiraz]" 5220,"Mozzarella and Pesto Twists One 8-ounce tube refrigerated crescent dough All-purpose flour, for dusting 1 cup shredded part-skim mozzarella (about 5 ounces) 1/4 cup store-bought basil pesto Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment. Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Chianti]" 5221,"Cream of Chicken Soup 1/2 cup unsalted butter 1 medium Spanish onion, chopped 2 stalks celery (with leaves), chopped 3 medium carrots, chopped 1/2 cup plus 1 tablespoon flour 7 cups chicken broth, homemade or low-sodium canned 3 sprigs parsley 3 sprigs fresh thyme 1 bay leaf 2 3/4 cups cooked, diced chicken 1/2 cup heavy cream 2 1/2 teaspoons dry sherry 1 tablespoon kosher salt Freshly ground black pepper to taste 2 tablespoons chopped flat-leaf parsley Instructions: Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more. Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes. Stir in the chicken and bring to a boil. Remove from the heat. Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5222,"Raspberry Lemon Drop 2 tablespoons powdered lemonade mix 1 lemon wedge
2 tablespoons lemonade
6 raspberries
2 ounces vodka
Splash of lemon-lime soda
Instructions: Pour the lemonade mix onto a plate. Using a lemon wedge, rim the edge of a cocktail glass with lemon, then dip the glass into the powdered mix to coat the edge of the glass. Muddle the lemonade and raspberries in a shaker. Add the vodka, soda and ice and shake. Serve in the lemonade mix-rimmed glass. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 5223,"cl Rellenos Topped with Ranchera Sauce, garnished with White Cheese and Cilantro 12 chilies poblanos 1/3 cup canola oil 2 pounds lean ground round beef 1 cup chopped yellow or green onion 1 garlic clove, chopped 2 cups fresh diced tomatoes 1 teaspoon salt 1/2 teaspoon cumin 1 teaspoon ground black pepper 8 eggs, separated 2 cups flour 3 cups cooking oil Ranchero Sauce, recipe follows Queso blanco, shredded, for garnish Chopped cilantro, for garnish 1/3 cup cooking oil 1 onion, chopped 1 garlic clove, chopped 2 bell peppers, green or red 4 tomatoes, diced 1 can chopped tomatoes Dash cumin Instructions: Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes. Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well using paper towels pat the peppers dry. Heat oil in a large skillet or saucepan, add meat and brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool. Stuff the peppers with the filling and secure with a toothpick. In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend. In a separate bowl add flour for dusting peppers and set aside. In a deep skillet heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak up excess grease. Serve chili rellenos topped with Ranchero Sauce, garnished with shredded queso blanco and chopped cilantro. In skillet heat oil until hot. Brown onion, garlic, peppers, and tomatoes for 2 minutes or until transparent. Add the tomatoes and cumin, and simmer for 10 to 15 minutes until sauce is lumpy. Set aside. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 5224,"Scalloped Tomatoes Good olive oil 2 cups (1/2-inch diced) bread from a French boule, crusts removed 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds) 1 tablespoon minced garlic (3 cloves) 2 tablespoons sugar 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 cup julienned basil leaves, lightly packed 1 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 350 degrees F. Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 5225,"Chocolate Malt Shake 1 pint premium chocolate ice cream 1/4 cup whole milk 2 tablespoons malt 2 tablespoons chocolate syrup Instructions: Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 5226,"Spatchcock Roast Chicken with Schmaltzy Potatoes and Green Goddess Sauce One 4-pound whole chicken, giblets removed Kosher salt and black pepper 2 pounds Yukon gold potatoes, cut into 1 1/2-inch pieces
Olive oil
Green Goddess Sauce, recipe follows 3/4 cup whole unsalted cashews 2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons prepared horseradish
1 1/2 teaspoons maple syrup
1 clove garlic
Kosher salt
1/4 cup fresh cilantro leaves
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh tarragon leaves 1 tablespoon fresh dill
1 green onion
Instructions: Locate the backbone of the chicken and cut all the way through the bird along both sides of the backbone. Save the bone for stock. Turn the chicken over and press down firmly to crack the keel bone. Your chicken is now spatchcocked and will lay flat. Sprinkle salt all over the chicken from 8 inches above the bird. That ensures the salt falls evenly over the chicken. Place on a baking sheet or a baking pan and refrigerate, uncovered, for at least 12 hours and up to 36 hours. When the chicken is ready, preheat the oven to 450 degrees F. Toss the potatoes with 1 tablespoon olive oil, salt and pepper and place on a sheet tray. Place the chicken over the bed of potatoes, breast-side up and wings tucked under, then brush with olive oil. Roast for 10 minutes, then turn the oven down to 400 degrees F and roast until the internal temperature of the chicken reaches 165 degrees F, about 40 minutes more. You can make the Green Goddess Sauce now. When the chicken is fully cooked, place it on a cutting board to rest for 10 minutes before slicing. While waiting for the chicken, put the potatoes back in the oven at 450 degrees F and roast until crispy, another 10 to 15 minutes. To serve, slice the chicken breasts off the bone and slice each breast at an angle into 1-inch slices. Remove the wings and leg quarters and separate the thigh from the drumstick. The remaining carcass can be saved and frozen to make chicken stock. Serve the chicken with the schmaltz potatoes and Green Goddess Sauce. Soak the cashews in hot water for 10 minutes. Drain, then add the soaked cashews, 6 tablespoons water, the lemon juice, olive oil, horseradish, maple syrup, garlic and 1/4 teaspoon salt to a high-speed blender. Blend until the mixture is smooth. Add the cilantro, parsley, tarragon, dill and green onion and blend until all the herbs are fully incorporated. The sauce can be stored in the fridge for 2 to 3 days. If it becomes thick, thin with water as needed. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 5227,"Harissa BBQ Pulled Jackfruit 4 radishes, thinly sliced 1/2 cup apple cider vinegar Good pinch flaky sea salt 1/4 cup tomato ketchup 2 tablespoons apple cider vinegar 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon smoked harissa paste Pinch flaky sea salt Pinch freshly ground black pepper 1 tablespoon olive oil One 14-ounce can jackfruit chunks, drained 2 flatbreads, warmed Handful mixed salad leaves 2 tablespoons store-bought crispy onions 50 grams (about 2 ounces) vegan feta Instructions: For the quick-pickled radish: Put the sliced radishes into a bowl, cover with the cider vinegar and add the salt. Leave them to soak whilst you make the rest of the dish. For the harissa BBQ sauce: Add the ketchup, cider vinegar, olive oil, cumin, garlic powder, harissa paste, salt and pepper to a large bowl and whisk to combine. For the jackfruit: Heat the olive oil in a medium skillet, add the jackfruit chunks and cook, breaking them down with a wooden spoon, around 5 minutes, until golden and pulling into threads. Pour in the BBQ sauce. Toss to coat and cook for a minute or so, until sticky. For the assembly: Split the jackfruit mixture between the flatbreads, then add the salad leaves, pickled radishes, crispy onions and vegan feta. Roll into wraps and enjoy. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 5228,"Spiked Arnold Palmer 3 cups iced tea, such as golden oolong tea from Teas' Tea 1 1/2 cups sparkling lemonade
1 1/2 cups limoncello
Citrus ice cubes, optional (see Cook's Note) Instructions: In a pitcher, combine the iced tea, lemonade and limoncello. Stir with a cocktail spoon. Divide into 6 glasses filled with citrus ice cubes or regular ice cubes and serve with straws. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 5229,"Neapolitan Swirl Bread 2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons sugar 2 1/2 teaspoons kosher salt 1 1/4 teaspoons active dry yeast (about half of a 1/4-ounce package) 1/2 cup whole milk 4 large eggs 1 1/4 sticks (10 tablespoons) unsalted butter, cubed and at room temperature, plus more for the loaf pan and plastic wrap One 1.2-ounce bag freeze-dried strawberries 2 tablespoons unsweetened dark cocoa powder 2 teaspoons vanilla bean paste Pink gel food coloring, for the strawberry dough Instructions: Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium high and mix until the dough starts to pull away from the sides of the bowl, about 5 minutes. Reduce the speed to medium and start adding the butter a little at a time, waiting until completely incorporated before adding more and beating for 7 to 10 minutes total. Increase the mixer to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, 7 to 10 minutes more.
Meanwhile, bring 1/4 cup water to a boil. Put the dried strawberries in a spice grinder or mini chopper and pulse until finely ground (you should have a scant 1/2 cup). Add the strawberry powder and 7 teaspoons of boiling water to a small bowl and stir until combined into a paste (the texture should be like thick, sticky peanut butter).
Add the cocoa powder and 5 teaspoons of boiling water to another small bowl and stir until combined.
Divide the dough into 3 pieces. Add one portion of the dough back to the bowl of the stand mixer along with the vanilla bean paste. Knead with the dough hook on medium speed until combined and the dough is still tacky but not sticky, 3 to 5 minutes. Transfer to a small bowl.
Add another portion of the dough to the mixer bowl along with the strawberry paste and a few drops of the food coloring. Knead on medium speed, adding more food coloring as needed to get the desired shade, until combined and the dough is still tacky but not sticky, about 7 minutes. Transfer to a separate small bowl. Wipe the mixer bowl and dough hook clean.
Add the last portion of dough to the mixer bowl along with the chocolate paste. Knead on medium speed until combined and the dough is still tacky but not sticky, about 6 minutes. Transfer to a third small bowl.
Cover each bowl of dough with plastic wrap and allow the dough to rest in the refrigerator for at least 8 hours and up to 12 hours.
To assemble, individually roll out the 3 pieces of chilled dough on separate sheets of parchment, dusting with flour as needed, into three 9-by-5-inch rectangles. Stack the pieces on top of each other with the chocolate dough on the bottom, vanilla in the middle and strawberry on the top.
Roll out the stack of dough into a 17-by-8-inch rectangle, flipping the stack over now and then to keep the layers even and making sure to square off the ends (this will ensure that all the layers stick and bake together). With the chocolate layer on the bottom and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake.
Generously butter a 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise in a warm place until it reaches 1 inch above the rim of the pan, about 3 hours.
Position an oven rack in the middle of the oven and preheat to 350 degrees F.
Beat the remaining 1 egg with 1 tablespoon water in a small bowl. Brush the top of the loaf with the egg wash. Bake, rotating the pan halfway through, until the loaf is golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, 35 to 40 minutes.\u202f
Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.
","[Pinot Grigio, Barbera, Chianti, Tempranillo]" 5230,"Shotgun Willie Chili 6 dried New Mexico chiles 6 dried pasilla chiles 1 cup water 1 tablespoon oregano leaves 6 pounds chuck, cubed or coarse ground 2 to 3 tablespoons vegetable oil 4 medium onions, finely diced Black pepper 1 (15-ounce) can tomato sauce 4 cups beef broth 2 tablespoons vinegar 1 teaspoon hot red pepper sauce 16 tablespoons Texas chili powder 2 tablespoons ground cumin 1 teaspoon cayenne pepper 1 tablespoon monosodium glutamate 1 teaspoon sugar 14 garlic cloves, crushed- use remaining pulp Salt Instructions: Remove stems and seeds from pepper pods and boil cl peppers in water for approximately 1 hour, until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cup of this paste in recipe. Place 1 cup of water in a small saucepan and add the oregano. Bring to a boil, remove from the heat and steep like tea. Strain, and add the strained liquid to the chili pot. In a saute pan, brown the beef, a small batch at a time, in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients and blend well. Cover and simmer 2 hours, stirring occasionally. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 5231,"Portobello Crusted Chicken with Warm Red Bliss Potato Salad 2 tablespoons balsamic vinegar 1 lemon, juiced 2 garlic cloves, crushed with the side of a knife blade and minced 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup olive oil 2 portobello mushrooms, cleaned, trimmed and gills removed with the tip of a spoon 4 (8-ounce) chicken breasts, halved 1 red onion, sliced 8 tablespoons butter (1 stick), cubed 1 cup bread crumbs 2 fresh sage leaves, finely minced 2 tablespoons minced fresh flat-leaf parsley, plus more for garinsh 1 tablespoon minced fresh thyme leaves (from about 3 or 4 large sprigs) Salt and freshly ground black pepper 4 large potatoes, peeled and cut into uniform 1/4-inch thick pieces 1/2 pound bacon strips 1 tablespoon balsamic vinegar 1 tablespoon minced fresh dill 1 tablespoon stone-ground mustard 1 tablespoon honey 1/8 teaspoon ground black pepper 1/2 teaspoon salt 3/4 cup olive oil 4 scallions, white and tender green parts only Instructions: To make the marinade: Add the vinegar and lemon juice to a blender. Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper. Leaving the blender running add the olive oil in a slow thin stream. Place the mushrooms and chicken breasts in separate nonreactive bowls suitable for marinating and pour half of the marinade mixture over the contents of each container. Add the sliced red onion to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours. Begin making the warm potato salad. Boil potatoes until tender but not mushy, about 10 minutes. Meanwhile, fry the bacon and drain on paper towels. Add the balsamic vinegar to a blender, replace the lid, and through the feed opening, add, 1 at a time, the dill, mustard, honey, pepper, and salt. Leaving the blender running, add the olive oil in a slow thin stream. Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat. Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side. Remove from heat and let rest. Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet. Preheat oven to 425 degrees F. In a small bowl, mash together the butter, breadcrumbs, sage, parsley, thyme and salt and pepper, to taste. Chop grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste. Press onto surface of chicken breasts and finish in oven until crust turns golden brown, about 2 to 5 minutes. Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5232,"Chicken in Parmesan Chive Cream Sauce 1 tablespoon olive oil 1/2 cup shallots, diced 3 cloves garlic, minced 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces 1 teaspoon dried thyme 2 bay leaves 1 1/2 cups heavy cream 1/4 cup Parmesan, grated 2 tablespoons chopped fresh chives Salt Freshly ground black pepper 1 cup rice, regular or instant, cooked according to package directions Instructions: Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper. Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 5233,"The Italian Lollipop 2 pounds ground meat mixture (recommended 40-percent beef, 40-percent veal, 20-percent pork) 3/4 cup grated Parmigianino-Reggiano 3/4 cup grated Pecorino Romano 3 tablespoons Italian breadcrumbs 2 tablespoons dried oregano 2 tablespoons chopped fresh Italian parsley 2 tablespoons ground black pepper Salt 10 eggs Oil, for frying (extra-virgin is the best, but can use any frying oil) About 1 gallon marinara sauce Tempura mix, prepared according to package instructions Grated Pecorino cheese, for serving Instructions: Evenly mix together the ground meat, cheeses, breadcrumbs, oregano, parsley, pepper, 1 1/2 tablespoons salt and eggs in a big bowl using your hands. Use an ice cream scoop to make twenty four 1-ounce balls out of the mixture. Keep the ice cream scoop wet at all times so the meat does not stick to it.
Heat the oil up in a frying pan to 375 degrees F and fry the balls until they get a nice crunchy coating, about 3 minutes.
Heat the marinara sauce in a large pot to a simmer. Drain the balls from the grease and move them to the pot of marinara sauce so they keep cooking for another 40 minutes.
Put the pot in the fridge to cool off. When the balls are cool, remove from the marinara, but keep the sauce for later use.
Put each meatball on a wooden stick. Dip the balls in the tempura mix, so they have a thin coating of batter.
Reheat the oil to 325 degrees F and deep-fry each lollipop until golden and crispy, 3 to 4 minutes. Dab them with paper towels and season with salt.
Use the marinara as a dipping sauce with Pecorino cheese, if desired. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 5234,"Meatball Sub Bread Bowl One 8-inch round loaf country white bread 1/3 cup whole milk
1/2 cup fresh flat-leaf parsley, roughly chopped
1 large egg 1 cup shredded Parmesan
1/2 teaspoon crushed red pepper 4 cloves garlic, grated Kosher salt 1 pound 80 percent ground beef 2 cups marinara sauce 3 cups shredded mozzarella
5 tablespoons unsalted butter, melted
Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Set a wire rack on a rimmed baking sheet. Slice off the top 2 inches of the bread and reserve. Hollow out the inside, taking care to leave a 1/2-inch-thick shell on all sides. Tear enough of the bread scraps to make about 1/2 cup and put them into a large bowl along with the milk. Allow to sit for 5 minutes. (Save the remaining bread scraps for another use.) Add the parsley, egg, 1/4 cup of the Parmesan, 1/4 teaspoon of the crushed red pepper, half the garlic and 1 teaspoon salt. Use your hands to mix everything together until well combined. Add the beef and mix until just combined.
Drop level tablespoons of the meat mixture onto the rack on the baking sheet. Use slightly damp hands to form the mounds into balls. Bake until slightly browned and just cooked through, about 10 minutes.
Spread 1/2 cup of the marinara sauce in the bottom of the bread bowl and pour the remaining 1 1/2 cups of the sauce in a large bowl. Add the meatballs to the bowl and stir gently to combine.
Wipe the rack clean, return it to the baking sheet and put the bread bowl on it. Fill the bread in this order: Sprinkle the inside with 1 cup of the mozzarella, then add half the sauce-covered meatballs and 1/4 cup of the Parmesan; repeat the layers of mozzarella, meatballs and Parmesan. Top with the remaining 1 cup mozzarella.
Whisk together the butter, remaining 1/4 teaspoon crushed red pepper, remaining garlic and 1/2 teaspoon salt. Generously brush the underside of the bread top with the butter mixture and put it on top of the bread bowl. Generously brush the outside of the bread bowl with the remaining butter mixture. Weigh down the bread bowl with a large cast-iron skillet. (Alternatively, you can use an aluminum skillet weighed down with a couple of large cans.) Allow to sit at room temperature for 30 minutes. Remove the skillet from the bread bowl and sprinkle the remaining 1/4 cup Parmesan on top. Bake, rotating the baking sheet halfway through, until the bread is crispy and the cheese is melted and golden brown, 35 to 40 minutes. Let cool for 10 minutes before slicing.
","[Chardonnay, Pinot Grigio, Barbera, Gavi]" 5235,"Maple Cheesecake 8 ounces shortbread cookies, finely crushed (about 1 1/2 cups) 3 tablespoons unsalted butter, melted, plus more for the pan 1/2 teaspoon salt 4 8-ounce packages cream cheese, at room temperature 2/3 cup maple sugar
3/4 cup sour cream 6 large eggs, at room temperature 1 cup pure maple syrup (grade A; dark or robust), plus more for serving 2 teaspoons pure vanilla extract Instructions: Make the crust: Preheat the oven to 325?. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust. Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour. Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 5236,"Chocolate-Maple Pecan Pie 1 cup all-purpose flour, plus more for dusting 1/4 cup granulated sugar 2 tablespoons unsweetened Dutch-process cocoa powder 1/4 teaspoon kosher salt 1 stick cold unsalted butter, cut into 1/2-inch cubes 2 tablespoons vodka 2 tablespoons ice water, if needed 4 tablespoons unsalted butter, melted 1 large egg, at room temperature 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 1 1/2 cups pure maple syrup 3/4 cup heavy cream 1 1/2 cups pecans 1 cup cold heavy cream 2 tablespoons unsweetened Dutch-process cocoa powder 1 tablespoon sugar Instructions: Make the crust: Pulse the flour, granulated sugar, cocoa powder and salt in a food processor. Pulse in 3 tablespoons butter until the mixture looks like cornmeal. Add the remaining 5 tablespoons butter and pulse into pea-size pieces. Pulse in the vodka until the dough clumps together but is still crumbly. If the dough is too dry, mix in the ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until very firm, at least 2 hours or overnight. Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Refrigerate until firm, at least 1 hour.
Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until the crust looks dry around the edges, about 20 minutes. Remove the foil and weights and bake until dry all over, 10 to 15 more minutes. Transfer to a rack to cool. Make the filling: Whisk the melted butter, egg, flour and salt in a large bowl until smooth, then whisk in the maple syrup and heavy cream. Pour into the cooled crust and top with the pecans in a decorative pattern.
Carefully cover the edges of the crust with foil. Bake until the filling is set, 55 to 65 minutes. Transfer to a rack to cool completely, about 3 hours. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 5237,"Sauteed Gamberoni and Vegetables with Coral Sauce Coral sauce: 4 gamberoni (jumbo shrimp), about 5 1/4 ounces/150 g Olive oil 1 3/4 ounces/50 g gray shrimp 1 3/4 ounces/50 g cuttlefish fillets 1/4 preserved lemon 1/4 to 1/2 cup/5 to 10 cl lobster stock or seafood stock 1 lemon, juiced Kosher salt and freshly ground black pepper 2 pinches Espelette pepper or Spanish paprika Gamberoni: 20 gamberoni (prawns) Vegetables: 2 medium carrots with leafy heads 1 bulb fennel 6 little zucchini 3 green asparagus 2 red onions 1 stalk rhubarb 4 scallions 4 confit tomatoes 1 head Little Gem lettuce or 1 romaine heart 2 tablespoons/3 cl chicken stock 14 1/8 ounces/400 g arugula 2 3/4 ounces/80 g shelled fava beans Kosher salt Presentation: Lemon juice Instructions: For the coral sauce: Peel the tails of the prawns while keeping the heads on. Heat some oil in a saute pan. Cook the shrimp for 3 to 4 minutes. Remove and set aside. Add the gray shrimp to the pan and cook for 1 minute. Reserve with the prawns. Rinse and dry the cuttlefish fillets. Cut it in pieces. Puree the prawns with the gray shrimp, cuttlefish, preserved lemon, 1/4 cup of the lobster stock and the lemon juice. Season the sauce with salt and pepper and then add the Espelette. Check the consistency, and adjust it with the remaining 1/4 cup lobster stock. Puree until the sauce is homogenous, 5 minutes. Pass the sauce through a fine mesh strainer. Check the seasoning and the consistency. Reserve. For the gamberoni: Shell the tail of the prawns while keeping the heads on, and leaving the tail shell in place. Store in a cool place. For the vegetables: Peel the carrots, and cut into 8 pieces. Peel the fennel. Wash the zucchini, remove top and tail. Cut the asparagus lengthwise into 2-inch pieces. Use a vegetable peeler to remove the hard outer skin. Wash and dry. Peel the red onions and rhubarb. Cut all of the vegetables using a mandolin into 1/2-inch-thick slices. Clean the scallions, removing their outer skin. Thinly slice. Cut each of the tomatoes into 3 petals. Remove the larger leaves of the lettuce. Cut the heart into 1/2-inch-thick slices. Reserve all of the vegetables. Cooking the gamberoni: Heat a drizzle of olive oil in a saute pan. Sear the prawns on each side, coloring them slightly. Cook for 6 to 8 minutes, depending on their thickness. Drain and keep warm. Cooking the vegetables: In a saute pan, heat a dash of olive oil. Add the carrots and sweat for 1 minute, then wet with a little bit of broth. Cover and cook. Add the fennel. Cook for 1 minute. Add the onions and asparagus. Cook for another minute. Add the spring onions and rhubarb. Cook for 1 minute, covered, over low heat. Eventually add a little bit of broth while the vegetables cook. Keep covered. Uncover and add the arugula and the fava beans. All the vegetables must remain crisp. Adjust the seasoning. Add the tomato petals. Mix gently. Finishing touches and presentation: Season the lettuce slices with a touch of olive oil, lemon juice and salt. Place in the bottom of the plates. Place the shrimp on top. Then place the vegetables. Finish with large drops of the coral sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 5238,"No Bean Beef Chili 2 tablespoons canola oil 1 (3 pound) beef chuck roast, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 2 medium onions, chopped 1 small jalapeno, chopped 1 tablespoon plus 1 teaspoon cl powder, divided 1/4 teaspoon ground cinnamon 1/4 teaspoon crushed red pepper flakes 1 tablespoon chopped garlic 1 (28-ounce) can chopped tomatoes, strained, juice reserved 1/2 cup sour cream 1 teaspoon lime juice 1 teaspoon hot sauce Special equipment: slow cooker Instructions: Put a large heavy-bottomed skillet over medium-high heat and add the oil. Working in batches, add the beef to the skillet, season with salt and pepper, and cook until it is well browned, 10 to 15 minutes. To the slow cooker sleeve, add the onions, jalapenos, 1 tablespoon cl powder, cinnamon, red pepper flakes, garlic, and strained tomatoes (reserve the juice). Add the seared beef to the slow cooker. Pour the reserved tomato juice into the skillet, scrape up any browned bits, and pour into the slow cooker. Cover the slow cooker and cook on low for 4 to 6 hours. In a small bowl, combine the sour cream, remaining 1 teaspoon cl powder, lime juice, and hot sauce and mix until well blended. Keep covered in the refrigerator until the chili is done and ready to serve. Taste and adjust the seasoning. (Reserve 2 cups for the Round 2 Recipe Beef and Bean Burritos). Serve garnished with the sour cream mixture. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 5239,"Hearty \BLT\ Sandwiches 4 ounces bacon, thinly sliced (4 strips) 8 ounces Tuscan kale, thinly sliced (about 6 cups sliced)
1 tablespoon apple cider vinegar Freshly ground black pepper Olive oil cooking spray, for the baking sheet 1 small acorn squash, halved, seeded and cut into 1/2-inch-thick pieces 1/4 teaspoon garlic salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Spanish sweet paprika
1/8 teaspoon ground cinnamon
8 slices bread 4 slices American cheese
4 slices pepper jack cheese
4 tablespoons salted butter, at room temperature
Instructions: Preheat the oven to 350 degrees F. For the greens: Place a large saute pan over medium-high heat. Add the bacon and cook, stirring frequently, until crispy and browned, 8 to 10 minutes. Set the bacon aside on a paper towel-lined plate. Add the kale to the pan and toss in the bacon fat. Add the vinegar, 2 tablespoons of water and a pinch of black pepper. Cook, stirring frequently, until wilted down, about 5 minutes. Remove from the heat and stir in the bacon. Set aside for sandwich assembly. For the squash: Line a baking sheet with parchment paper and spray with olive oil spray. Spread out the slices of squash on the baking sheet and spray the squash generously with the olive oil spray. Sprinkle with the garlic salt, black pepper, paprika and cinnamon. Roast until softened, 45 to 55 minutes. Set aside for sandwich assembly. For the sandwiches: Lay 2 slices of bread on a work surface. Place a slice of American cheese on a bread slice. Spread 1/4 cup of the greens over the cheese. Place 2 pieces of squash on top. Cover with a piece of pepper jack cheese. Top with a slice of bread. Repeat to assemble 3 more sandwiches. Place a large nonstick pan over medium heat and melt the butter. Put the sandwiches in the pan and press down with a spatula. Cook until the cheese begins to melt and the bread turns golden brown, about 2 minutes per side. Slice in half. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 5240,"Mini Corndogs 2 quarts neutral frying oil One 12-ounce can smoked cocktail franks, such as Hillshire Farms
One 8.5-ounce box corn muffin mix, such as Jiffy
1/2 cup reduced-fat buttermilk
1 large egg
1/4 cup hot pepper jelly, melted 1/4 cup yellow mustard
1/4 cup ketchup 1/4 cup mayonnaise
2 dashes Worcestershire sauce
Instructions: For the corndogs: Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 375 degrees F. Insert a toothpick lengthwise into the center of each cocktail frank, leaving about 1/2 inch of toothpick exposed. Mix together the corn muffin mix, buttermilk and egg in a medium bowl to make a batter. Pour the batter into a small cup to make it easier to dip the franks. In batches, hold onto the toothpick and dip a frank into the batter. Slowly turn until the frank is evenly coated. Drop into the hot oil and fry until golden brown, 1 to 2 minutes per side. Drain and place onto a cooling rack over a baking sheet. Repeat with the remaining franks and batter. Let cool slightly. For the sweet and spicy mustard: Whisk together the hot pepper jelly and mustard in a small bowl. For the fry sauce: Whisk together the ketchup, mustard and Worcestershire sauce in a small bowl. Serve the corndogs with the sauces. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 5241,"S'mores Icebox Cake 4 ounces milk chocolate, finely chopped 2 1/2 cups heavy cream Unsalted butter, for the baking sheet 24 marshmallows 3 tablespoons unsweetened Dutch-process cocoa powder 3 tablespoons confectioners' sugar 16 whole chocolate graham crackers Instructions: Preheat the broiler. Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Stir until smooth; set aside to cool. Butter a baking sheet, then arrange 15 marshmallows on the baking sheet and broil until toasted and bubbling, 30 seconds to 1 minute; set aside to cool. Combine 1 cup heavy cream, the cocoa powder and confectioners' sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form, 1 to 2 minutes. Combine the remaining 1 cup heavy cream and the broiled marshmallows in a medium bowl; beat with the mixer on medium speed until stiff peaks form, 1 to 2 minutes. (It's OK if some small pieces of marshmallow remain in the whipped cream.) Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of graham crackers, breaking to fit as needed. Spread with half of the marshmallow whipped cream. Drizzle with 2 tablespoons of the chocolate ganache, then top with another layer of graham crackers. Spread half of the chocolate whipped cream over the graham crackers, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining marshmallow whipped cream on top, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining chocolate whipped cream on top, drizzle with 2 tablespoons ganache and top with a final layer of graham crackers. Fold the overhanging plastic wrap over the graham crackers and press gently. Refrigerate at least 6 hours or overnight. Place the remaining graham crackers (about 1 1/2) in a resealable plastic bag and crush with a rolling pin until finely ground. Set aside. Refrigerate the remaining ganache. About 1 hour before serving, preheat the broiler. Warm the reserved ganache in the microwave until pourable. Butter a baking sheet. Cut the remaining 9 marshmallows in half (parallel to the flat sides) and arrange cut-side down on the baking sheet in a tight 3-by-6 rectangle (the marshmallows should be touching). Broil until toasted and bubbling, 30 seconds to 1 minute. Let the marshmallows and ganache cool, about 1 hour. Invert the cake onto a platter and discard the plastic wrap. Press the reserved graham cracker crumbs onto the sides of the cake. Pour the ganache on top of the cake and spread in a thin layer, letting some drip down the sides. Remove the toasted marshmallows in one piece from the baking sheet with a large metal spatula and place on top of the cake. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 5242,"Salt and Pepper Crushed Potatoes with Lemon Dill Mayo 1 1/2 pounds baby potatoes, skins on, scrubbed 6 tablespoons extra-virgin olive oil\u202f
Flaky sea salt\u202fand freshly ground black pepper
Lemon Dill Mayo, recipe follows 3/4 cup vegan mayonnaise 6 tablespoons fresh dill, finely chopped\u202f
Juice of 1 lemon\u202f
Flaky sea salt
Instructions: Preheat the oven to 400 degrees F. Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 5243,"Perfect Long-Grain White Rice 1 cup long-grain white rice (see Cook's Note) 1/2 teaspoon kosher salt Instructions: Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 5244,"Three Lil' Pigs Hot Dogs 5 cups sliced red cabbage 1/2 cup sliced red onion 3/4 cup white vinegar 2 tablespoons sugar 1 teaspoon kosher salt 2 tablespoons light brown sugar 1 tablespoon Miss Brown\u2019s House Seasoning, recipe follows 1 teaspoon kosher salt 1/2 teaspoon ground mustard 1/4 teaspoon cayenne pepper 2 pounds boneless pork butt or shoulder, cut into large chunks 1 tablespoon vegetable or canola oil 1 cup chicken broth 1/2 cup smoky barbecue sauce 4 potato hot dog buns Unsalted butter, for cooking 4 hot dogs, split lengthwise Spicy mustard, for serving Crushed pork rinds, for serving 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground pepper Instructions: Make the pickled red cabbage: Pack the cabbage and onion in a 1-quart mason jar. Combine the vinegar, sugar, salt and 3/4 cup water in a small saucepan. Heat over medium heat until the sugar and salt dissolve. Pour the hot pickling liquid over the cabbage in the jar. Let stand until softened, about an hour or up to overnight. Set aside. Make the pulled pork: Stir together the brown sugar, House Seasoning, salt, ground mustard and cayenne pepper in a medium bowl. Add the pork and stir well to coat. Add the vegetable oil to an Instant Pot? and set to the saut setting. Once the Instant Pot? registers \u201chot,\u201d add the pork and sear until browned, about 3 minutes per side. Remove the pork from the pot and press \u201ccancel.\u201d Add the chicken broth and scrape the bottom with a wooden spoon to remove any browned bits. Stir in the barbecue sauce and return the pork to the pot. Close the lid and make sure the vent is set to sealing mode. Set the cooker to high pressure for 45 minutes. Let the cooker release the pressure naturally for 20 minutes, then remove the pork from the cooker and shred with two forks. Return the pork to the cooking liquid and keep warm until ready to serve. To serve: Heat a grill pan or outdoor grill to medium-high heat. Cook the hot dog buns in some butter in a skillet until golden on both sides. Grill the hot dogs until grill marks appear, 1 to 2 minutes on each side. To serve, spread mustard on the buns. Place a hot dog on each bun. Top with the pulled pork, pork rinds and pickled cabbage. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5245,"Green Onion Smashed Potatoes 12 scallions 6 tablespoons pure olive oil Salt and pepper to taste 16 new potatoes, quartered 1 head roasted garlic 1 stick butter, softened Instructions: Preheat the oven to 450 degrees. Brush the scallions with 2 tablespoons of the oil and sprinkle with salt and pepper. Place on a sheet pan and roast 10 minutes. Remove from the oven and chop coarsely. Toss the potatoes with remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown or dry, about 25 minutes. As soon as they come out of the oven, place the potatoes in a large mixing bowl and add the garlic, scallions, and butter. Smash with vigorously with a potato masher to achieve a rustic texture, the mixture should not be smooth. Season to taste with salt and pepper. To keep the smashed potatoes warm, put them in a bowl or pan, cover, and place the bowl in a large pan of warm water. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5246,"Man Bacon 3 rashers thick-sliced bacon, cut in half Instructions: Heat a waffle iron to medium heat. Lay the bacon on the waffle iron and close lid. Cook for 2 1/2 minutes. Move the bacon pieces so the unseared areas now come in direct contact with the metal. Close the lid and cook for another 2 1/2 to 5 minutes, depending on desired crispness. Transfer the bacon to a paper towel lined plate. Reserve rendered fat for another use. Depending on bacon, you will have 1 to 3 tablespoons of fat. ","[Chardonnay, Sauvignon Blanc, Riesling]" 5247,"Warm Salad of Mushrooms and Speck 2 pounds assorted mushrooms (King Erengi, Shitake, Portobello, Chanterelles, Lobster, baby buttons, etc.) 1 to 2 tablespoons or nub of butter 2 tablespoons olive oil Coarse salt Freshly ground black pepper 1/3 cup chicken stock 3/4 cup mixed olives 10 slices Speck bacon* 1/2 bunch fresh oregano sprigs, leaves picked Instructions: Trim and clean the mushrooms. Shitakes need stems removed. Portobellos need stems removed, and the black gills scraped off with a spoon so they won't blacken the entire mixture. Lobster mushrooms need a good washing in water. The small mushrooms are good left whole. Bigger ones are best torn, or cut into slices or chunks. Keep it rustic.
While doing that, melt the butter in the oil in a large skillet on medium-high heat. When butter is sizzling, add the mushrooms into pan. Toss, and then let sit and cook, tossing every couple of minutes for about 6 to 8 minutes. Add a bit of coarse salt, and black pepper. Add 2 small ladlefuls of good chicken stock to deglaze the pan, stirring to meld flavors and make a nice glaze over the mushrooms.
While still in the pan, season the mushrooms with sea salt, and add the olives and Speck. Finally, add the oregano leaves, and toss together. The mushrooms are great served warm, but they can also be great at room temperature. If not serving right away, cover the pan with foil. Just before serving, remove the foil and arrange on a nice serving platter. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 5248,"Red-Cooked Duck with Pressed Bean Curd 4 cups water 1/2 cup dark soy sauce 4 teaspoons five-spice powder 4 cakes extra-firm or firm bean curd, 4 ounces each 2 5-to 6-pound ducks, cut in 16 large pieces 4 large cloves garlic, minced 3/4 cup Shao Hsing (Chinese rice wine, available in Asian liquor stores) or dry sherry 2 teaspoons sugar 1/4 cup peanut oil 24 1/4-inch slices fresh ginger 8 scallions, halved lengthwise 6 small dried red chili peppers 6 whole star anise 3 tablespoons cornstarch Instructions: Prepare bean curd: In a saucepan combine water, 1/4 cup of the soy sauce and five-spice powder. Add bean curd and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Remove saucepan from heat and let bean curd marinate in liquid, 1 hour. Using a slotted spoon, place bean curd in one layer on a plate lined with paper towels. Reserve cooking liquid. Cover bean curd with more towels, then weight with 5-pound weight. Bean curd must be pressed under weight at least 5 hours, or refrigerated with weight up to 24 hours. Prepare duck: In a nonreactive bowl mix duck with garlic, the remaining 1/4 cup soy sauce, 1/4 cup of the Shao Hsing and sugar. Marinate overnight. Heat oil in a large heavy-bottomed saute pan over medium-high heat. Add duck, skin-side down, and cook 5 minutes, or until well-browned. Turn and cook 2 minutes more. Remove duck to a plate and discard rendered fat. Place pan over high heat, and add remaining 1/2 cup Shao Hsing and reserved bean curd cooking liquid, stirring to scrape up any browned bits. Add ginger, scallions, chili peppers and star anise and bring to a boil. Place duck pieces in a sand pot (or an enamelware or cast iron pot) skin-side up. Using a slotted spoon, transfer ginger, scallions and spices to pot and scatter over duck pieces. Pour cooking liquid over duck to barely cover. You may not need to use all liquid. Bring to a boil over medium heat and simmer, basting occasionally, 1 hour. (If you use a sand pot, read instructions carefully. Be sure to use a flame tamer to prevent pot from cracking.) Just before serving slice pressed bean curd into 1/4-inch thick slices. Add bean curd to pot and simmer 1 minute to heat through. In a cup, dissolve cornstarch in water to consistency of heavy cream. Using a slotted spoon, divide duck, bean curd and aromatics among 6 plates. Bring cooking liquid to a boil and add cornstarch mixture, stirring well until thickened. Taste for seasoning, then spoon sauce over duck. ","[Barolo, Barbaresco, Chianti, Rioja]" 5249,"Chicken Mole Enchiladas 2 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, minced 1 bolillo (substitute small French roll), cut into 1-inch pieces 2 dried ancho chiles, stemmed, seeded and diced 2 California red cl pods, stemmed, seeded and diced 1 large or 2 small tomatillos, husks removed, rinsed and chopped 1 tomato, chopped 1 (32-ounce) carton chicken broth (recommend organic low sodium), divided 2 tablespoons smooth peanut butter 1.5 ounces Mexican chocolate (recommend Nestle-Abuelita), coarsely chopped 2 teaspoons cocoa powder 3 tablespoons DOA MARA? Mole Paste 2 teaspoons salt ? cup canola oil, for frying 12-18 corn tortillas 1 pound shredded store-bought rotisserie chicken 1? cups white shredded cheese (Monterey Jack or Oaxaca) 1 medium white onion, diced 1? cups crumbled queso fresco Instructions: Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, ancho chiles, California red cl pods, tomatillos and tomato and saute 10 minutes or until soft. Pour half the broth into blender and add half the sauteed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt and blend until very smooth. Transfer sauce to large skillet. Pour other half of the broth and sauteed ingredients into blender. Puree and add the mixture in large skillet. Bring to a boil, reduce heat and simmer 10 minutes, stirring continuously to keep from sticking to skillet. Remove from heat and set aside. Heat oven to 350F. Spread 1 cup sauce in ungreased 9x13-inch baking dish. Heat oil and fry tortillas until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat. Fill with shredded rotisserie chicken, cheese and onion. Roll tortillas and place seam side down in baking dish side by side. Pour sauce over enchiladas. Cover dish with aluminum foil and bake 15 to 20 minutes or until warm. Garnish with queso fresco and serve with favorite side dish. ","[Syrah, Tempranillo, Zinfandel, Barbera]" 5250,"Classic American Burgers 2 Grillers Prime? Veggie Burgers 2 slices (2 oz total) reduced-fat Cheddar, mozzarella, or Swiss cheese 2 leaves lettuce 2 hamburger buns, split and toasted 6 slices dill pickle 2 slices tomato 1 thin slice red onion, separated into rings ketchup and mustard Instructions:

1. Cook Morningstar® Farms Grillers Prime® Veggie Burgers according to package directions. Immediately top each burger with one slice of cheese, if desired. Let stand for 1 minute to allow cheese to melt.
2. Place one lettuce leaf on each bun bottom. Top with burgers, pickles, tomato slices, onion rings and bun tops. Serve with ketchup and mustard, if desired. ON THE GRILL: Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 5251,"Green Eggs and Ham 4 hard boiled eggs 1 small avocado 8 thin slices Serrano ham 8 thin slices tomato Mesclun greens salt and pepper 4 croissant rolls, split Instructions: Peel and pit the avocado. With a fork, coarsely mash the eggs and avocado to mix but leave chunky. Season with salt and pepper. Spread egg mixture evenly on bottom half of the 4 rolls. Place two slices each of ham and tomato and top with greens. Season again with salt and pepper replace tops and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 5252,"Sweet Sesame Five-Spice Popcorn 1/2 cup unpopped corn kernels 1/4 cup sugar 1/4 cup vegetable oil 1 teaspoon five-spice powder 1 teaspoon salt 1 tablespoon toasted sesame seeds Instructions: Place popcorn, sugar, oil, five spice powder and salt in a large kettle or pot with a tight fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, sprinkle with sesame seeds and transfer popped kettle corn to a bowl. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 5253,"Fried Potato Straws Canola oil, for frying 2 russet potatoes 1 teaspoon kosher salt 4 or 5 turns freshly ground black pepper Instructions: Pour canola oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels. While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandoline to cut the potatoes. (Alternatively, very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.) Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels. Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel?lined plate. Season with salt and pepper immediately and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 5254,"Choi Sum and Mixed Vegetable Salad with Pineapple Dressing 7 ounces Choi Sum leaves (flowering Chinese cabbage) or baby bok choy, washed, trimmed and sliced 4 ounces sugar snap peas, washed 2 large carrots, julienned 1 red bell pepper, sliced 1 yellow bell pepper, sliced 8 ounces canned pineapple, sliced 2 spring onions (green), finely sliced 2 to 3 tablespoons groundnut (peanut) or olive oil 7 tablespoons pineapple juice 2 tablespoons light soy sauce 1 tablespoon rice vinegar or cider vinegar Pinch freshly cracked black pepper Instructions: To make the choi sum: Toss the choi sum leaves, sugar snap peas, carrots, red bell pepper, yellow bell pepper, pineapple, and spring onions together in a large serving bowl. To make the dressing: Mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5255,"Home Fries 4 russet potatoes (about 2 pounds), peeled and cut into a 3/4-inch pieces Kosher salt 5 slices bacon (about 4 1/2 ounces) 3 tablespoons vegetable oil, like soy, peanut, or corn 1 medium yellow onion, thinly sliced Freshly ground black pepper 1 tablespoon chopped fresh parsley leaves, optional Pinch cayenne pepper, optional Instructions: Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
   Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5256,"Grilled Bundt-Pan Provencal Chicken with Roasted Potatoes 1 whole chicken (3 1/2 to 4 pounds) Kosher salt and freshly ground black pepper 2 teaspoons herbes de Provence (see Cook's Note) 1 1/2 pounds Yukon Gold potatoes, skin-on, cut into 1/2 inch cubes 4 cloves garlic, 3 smashed and 1 finely grated 1/4 cup plus 1 tablespoon extra-virgin olive oil Zest of 1 lemon, and juice to taste 1 tablespoon roughly chopped fresh parsley Instructions: Rub the chicken all over, including the cavity with 1 tablespoon salt, 1/4 teaspoon pepper and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before grilling. Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer potatoes until mostly cooked through, 3 to 4 minutes. Drain. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Put the par-cooked potatoes in the bundt pan, along with the 3 smashed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine. Mix together the lemon zest with the remaining 1/4 cup olive oil, 1 teaspoon herbes de Provence and the clove grated garlic in a small bowl. Pat the chicken dry and spread a little of the oil mixture under the skin of the breasts and thighs. Brush or rub the rest all over the chicken. Sprinkle with a little more salt and pepper. Place the chicken cavity over the middle of the Bundt pan so that the chicken is sitting upright on top of the potatoes. Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Cover and cook for about 40 minutes. Carefully rotate the Bundt pan so that the breast is facing the hotter side of the grill, and give the potatoes a quick stir for even cooking. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 25 to 30 minutes more. Remove from the grill and let rest 20 minutes before carving. Transfer the potatoes with a slotted spoon to a serving dish. Remove the pieces of garlic. Check for seasoning and add more salt and pepper, if necessary. Strain the fat and liquid in the bottom of the Bundt pan into a small saucepan, then spoon out most of the fat. Heat up the remaining liquid just enough to warm through. Squeeze in some lemon juice to taste and stir in the parsley. Serve the potatoes on the side and the cooking liquid drizzled over the carved chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM blend]" 5257,"Kitchen Sink Salad 2 cups loosely packed basil leaves 3/4 cup balsamic vinegar 1 clove garlic put through garlic press 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 cup extra-virgin olive oil 3 pieces pancetta, roughly chopped 2 tablespoons pine nuts 1 (12-ounce) package mixed baby salad greens 1/2 English cucumber, halved, diced 1/2-inch pieces 1 large tomato, diced in 1/2-inch pieces 12 kalamata olives, pitted and sliced in 1/2 vertically 2 tablespoons crumbled Gorgonzola Freshly cracked black pepper Instructions: To make the dressing: In a blender combine all ingredients except olive oil. Pulse several times until well combined. Once combined, turn machine on and slowly add in olive oil. Chill until ready to use. To prepare the salad: In a medium fry pan over medium heat, cook the pancetta until crispy. Remove to paper-towel lined plate to drain and cool. Clean out pan with paper towel and in same pan over medium heat, lightly toast the pine nuts. Remove to a plate and set aside to cool. Wash and dry greens, place in refrigerator to chill 10 to 15 minutes. Also chill individual salad plates or a platter if serving salad family-style. When ready to serve, in a large bowl toss together salad greens, cucumber and tomato with just enough dressing to lightly coat salad. Place salad on chilled individual plates or platter. Dress top of salad with pancetta, pine nuts, olives, Gorgonzola and freshly cracked black pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 5258,"Quick Marinara Sauce 2 tablespoons extra-virgin olive oil 1/4 medium onion, diced (about 3 tablespoons) 3 cloves garlic, chopped 3 1/2 cups whole, peeled, canned tomatoes in puree (about one 28-ounce can), roughly chopped Sprig of fresh thyme Sprig of fresh basil 2 teaspoons kosher salt Freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 5259,"Sambar 1/2 cup thoor dhal or yellow split peas 1 1/4 cups water 1/8 teaspoon ground turmeric 1/4 teaspoon tamarind concentrate 1 tablespoon hot water 1/8 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds 1/8 teaspoon ground asafetida 1 tablespoon vegetable oil 2 cups water 1 1/2 teaspoons salt 1 tablespoon Sambar Spice Blend 1 large boiling potato, peeled and cut into 1/4-inch cubes 1 cup coarsely chopped fresh tomatoes 1 cup coarsely chopped onion 1/3 cup cut green beans (1-inch lengths) 1 green cl, serrano, Thai or jalapeno, split lengthwise 5 to 6 sprigs cilantro 10 curry leaves or 2 bay leaves Instructions: In a small saucepan combine thoor dhal or split peas, 1 1/4 cups water, and turmeric and bring to a boil. Turn heat down to low and simmer, covered, for 30 minutes or until very soft (about 45 minutes for split peas). While dhal cooks, dissolve tamarind concentrate in 1 tablespoon hot water and set aside. In a 3-quart covered saucepan over medium high heat, heat mustard seeds, fenugreek seeds, and asafetida in oil until the mustard seeds begin to pop. After the seeds have popped for a few moments, add 2 cups water, salt, spice blend, dissolved tamarind, potato, tomatoes, onion, green beans, green cl, cilantro and curry leaves and simmer over medium low heat until the potatoes are tender, about 20 minutes. When dhal is cooked and completely tender, mash with a potato masher or back of a spoon 6 to 8 times, to break up roughly. Stir into cooked vegetable and spice mixture in saucepan and simmer for another 10 minutes. Add more water if necessary to attain a soupy consistency. ","[Chenin Blanc, Vermentino, Tempranillo, Garnacha]

" 5260,"Valerie's Pumpkin Pudding (for Wolfie) 4 cups whole milk One 15-ounce can pumpkin puree (do not use pumpkin pie mix), about 1 1/2 cups 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1 1/4 cup sugar 1/3 cup cornstarch 1/2 teaspoon salt 5 large egg yolks 1 teaspoon vanilla extract 2 tablespoons unsalted butter 8 to 12 ginger snap cookies Instructions: In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer. Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk. Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter. To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours). ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5261,"French Onion Matzo Balls 4 tablespoons unsalted butter 2 large yellow onions, thinly sliced
1/4 cup dry sherry
4 large eggs, lightly beaten
1/4 cup seltzer
1/4 cup schmaltz (rendered chicken fat), at room temperature
Kosher salt
1 1/2 cups matzo meal
6 ounces Gruyere, cut into 12 cubes
Your favorite chicken soup, for serving, optional
Instructions: Melt the butter in a large skillet over medium-low heat. Add the onions and let sit, undisturbed, until they start to soften, about 20 minutes. Continue to cook, stirring every 5 to 10 minutes, until the onions are browned and caramelized, about 1 hour more. Increase the heat to medium; add the sherry and cook, stirring, until it evaporates, about 2 minutes. Remove to a plate, spread out the onions and let cool in the refrigerator for 20 minutes. Transfer 1 cup of the cooled onions to a food processor and process until smooth. (Reserve any remaining onions for another use.) Scrape into a large bowl; add the eggs, seltzer, schmaltz, 1 teaspoon salt and use a fork to stir until combined. Add the matzo meal and continue to stir with the fork until completely incorporated and the mixture resembles a thick paste. Refrigerate for 30 minutes.
Bring a large pot of water to a boil.
Meanwhile, wet your hands and divide the matzo ball mixture into 12 equal mounds and flatten each into a disk. Add 1 of the cheese cubes to the center of each and roll into a ball, completely enclosing the cheese.
Add the matzo balls to the boiling water, reduce the heat to a simmer and cook until almost double in size, light and fluffy, flipping halfway through, about 30 minutes total. Remove with a slotted spoon and add them to your favorite chicken soup.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5262,"Red Ruby Sangria 2 large pomegranates 2 red Bartlett pears, seeded and thinly sliced
2 star fruits, thinly sliced 3 bottles red wine, such as Rioja 1 cup brandy or cognac 1 cup pomegranate juice, such as Pom Wonderful or grenadine 1/2-cup sugar 2 cinnamon sticks 2 star anise 1 liter club soda, chilled Instructions: Spread some newspaper out on the counter because the bright red pomegranate juice can stain. Cut the pomegranate in half, open it up and you'll see clusters of very juicy garnet seeds encased in a smooth off-white pulp. Gently pry out the ruby kernels with your fingers or a pointed knife, removing any of the bitter membrane that may adhere. Put the pomegranate seeds in a large pitcher or container and add the pear and star fruit slices.
Pour in the wine, brandy, and pomegranate juice. Add the sugar, cinnamon, and star anise; give the mixture a good stir to combine. Chill the sangria in the refrigerator for several hours or up to overnight for the flavors to come together. Just before serving, top the sangria off with the club soda and mix to combine. Spoon the fruits into glasses or goblets and pour in the sangria to fill. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 5263,"Frangelico Tiramisu 1 cup espresso coffee, or 8 teaspoons espresso powder dissolved in 1 cup boiling water 1 cup Frangelico hazlenut liqueur, plus more for the filling 2 eggs, separated 1/3 cup superfine sugar 1/4 cup Frangelico hazlenut liqueur 1 pound (2 cups) mascarpone 30 Savoiardi biscuits (lady fingers), approx. 14 ounces 3/4 cup chopped roasted hazelnuts 3 teaspoons unsweetened cocoa powder Instructions: Combine the coffee and 1 cup Frangelico in a pitcher, and allow to cool if the coffee is hot. Whisk the egg whites till frothy. In a separate bowl beat the yolks and sugar with the 1/4 cup Frangelico for the filling. Add the mascarpone to the yolks and sugar mixture, beating it in well to mix. Gently fold in the foamy egg whites, and mix again. Pour half of the coffee and Frangelico mixture into a wide shallow bowl and dunk enough Savoiardi cookies for a layer, about 4 at a time, into the liquid, coating both sides. Line your tiramisu dish with the soaked Savoiardi cookies; they should be damp but not falling to pieces (though it wouldn't matter if they did). Pour any leftover liquid from the dipping process over the layer you have made. Put half the mascarpone mixture on top of the soaked cookies and spread to make an even layer. Pour the remaining coffee and Frangelico mixture from the pitcher into the shallow dish and make another, final, layer of Savoiardi, dipping as before and layering on top of the mascarpone in the dish. Pour any leftover liquid over the Savoiardi layer, and then cover with the final layer of mascarpone. Cover the dish with plastic wrap and leave overnight, or for at least 6 hours, in the refrigerator. When you are ready to serve, take the tiramisu out of the refrigerator and remove the plastic wrap. Mix the chopped roasted hazelnuts with 2 teaspoons of cocoa and sprinkle over the top layer of mascarpone. Then dust with the final teaspoon of cocoa powder, pushing it through a strainer for lighter coverage, over the nut-rubbly tiramisu. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 5264,"Alessia's Favorite Mushroom Sauce 3/4 ounce dried porcini mushrooms 2 cups water 2 to 3 tablespoons butter 1 tablespoon finely minced shallots 10 ounce package domestic mushrooms, caps sliced finely 1/2 cup heavy cream 12 ounces fedelini Salt and pepper Shaved Parmesan cheese for garnish Instructions: Soak dried porcini in water for two hours at least or for as long as possible. When porcini are soft, drain, reserving liquid, and finely mince the porcini; reserve until later. Heat the butter in a 12 inch skillet. Add the shallots and saute for a few minutes or until tender. Add the sliced mushrooms and saute another minute or so or until they begin to wilt. Add minced drained porcini mushrooms and reserved liquid and reduce until the mushrooms have almost entirely absorbed the porcini liquid. Add the heavy cream and reduce slightly. Season to taste with salt and pepper. Portion out the cooked fedelini and spoon sauce over the top. Garnish with shavings of Parmesan cheese. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 5265,"Colorful Veggie Quesadillas 1/4 cup refried beans Two 8-inch spinach, tomato or favorite flavor flour tortillas 1/4 cup Vegetable Mix, recipe follows 2 to 3 tablespoons BBQ Onions, recipe follows 1/3 cup shredded Mexican cheese blend 1 tablespoon unsalted butter Sour cream, for serving 2 medium carrots, cut into chunks 1 crown broccoli, cut into chunks 1 medium zucchini, cut into chunks 1 tablespoon olive oil 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon kosher salt Finely ground black pepper 1 tablespoon unsalted butter 1 large yellow onion, sliced 3 tablespoons prepared barbecue sauce Instructions: Spread the refried beans on one side of each tortilla. Layer each with the Vegetable Mix, BBQ Onions and cheese. Fold in half to form half-moons. (You can also make one large quesadilla by layering just one tortilla and topping it with the other tortilla, bean-side down.) Press down to even out the ingredients. Melt the butter in a medium nonstick skillet over medium heat. Add the quesadillas and cook on one side until deep golden brown and starting to crisp, about 4 minutes. Flip and cook on the other side until also golden brown and crispy, another 3 minutes. Transfer to a plate and cut into wedges. Serve warm with sour cream. Add the carrots, broccoli and zucchini to a food processor and pulse until very finely chopped, 30 seconds to 1 minute. Heat a large skillet over medium heat. Add the olive oil, then the vegetables, garlic and onion powders, salt and pepper to taste. Cook until the vegetables start to brown and release all their liquid, 5 to 10 minutes. Use immediately or cool and store in an airtight container for up to 3 days. This is a great way to add veggies to kid\u2019s pasta sauces, soups and snacks\u2014like quesadillas. Melt the butter in a medium skillet over low heat. Add the onions and cook, stirring occasionally, until they are very soft and translucent, about 20 minutes. Add the barbecue sauce and continue to cook, stirring occasionally, until the onions have absorbed the sauce and are slightly sticky, another 3 to 5 minutes. Serve immediately or refrigerate in an airtight container for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5266,"Shrimp and Mango Summer Rolls 3 tablespoons cashew butter 1/4 cup unsweetened coconut milk 2 teaspoons fish sauce (nam pla) 1 to 2 teaspoons Asian chili garlic sauce 1 tablespoon fresh lime juice 1 tablespoon agave nectar 12 small shrimp, peeled and deveined 1 (1.76-ounce) package vermicelli noodles (bean thread) 2 tablespoons mirin 1 large ripe mango 1 large ripe avocado 8 rice spring roll wrappers (banh trang) 24 fresh Thai basil leaves or mint leaves Instructions: For the cashew sauce: Whisk the cashew butter, coconut milk, fish sauce, chili garlic sauce, lime juice, and agave nectar in a bowl with 1 tablespoon water until smooth. Set aside.
For the summer roll; In a small pot, bring 4 cups water to a boil and add the shrimp. Cook until the shrimp turn pink, about 2 minutes. Drain well and let the shrimp cool. Slice the shrimp in half lengthwise.
Prepare the vermicelli according to package instructions and splash with mirin. Hold the noodles in the colander to allow the mirin to drain and the vermicelli to cool.
Meanwhile, peel, pit, and slice the mango into thin strips and set aside. Next, halve, pit, peel, and slice the avocado into 1/4-inch slices and set aside. Fill a large bowl with warm water. Place a spring roll wrapper in the water and soak until soft, about 2 minutes. Gently transfer the wrapper to a dry board and blot excess water with a paper towel. The paper can rip easily if it soaks too long, so be sure to remove it from the soaking water as soon as it's pliable. Allowing the summer roll ingredients to chill before rolling produces best results. Starting an inch from the bottom of the wrapper, place 3 Thai basil leaves face down in a row. Next, place 3 shrimp face down in a row next to the basil. Continue the pattern and place 2 slices of avocado across the shrimp, then top with some vermicelli, and finish with mango slices. Fold in the sides of the wrapper and roll tightly. Place the rolls on a tray with the Thai basil side up and cover with a damp towel. Repeat with the remaining ingredients. Serve the rolls with the cashew dipping sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5267,"Cranberry Meringue Cake Nonstick cooking spray, for spraying the pan 4 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Pinch salt
4 cups chopped ginger snaps 1 cup chopped walnuts
8 ounces (1 cup) cream cheese 1/2 cup sour cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Sparkling Cranberries, recipe follows, for garnish 3/4 cup agave nectar 2 cups fresh cranberries
1 cup granulated sugar
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray. In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the granulated sugar slowly, then the vanilla, baking powder and salt while beating, about 2 more minutes. Fold in the ginger snaps and walnuts. Transfer the batter to the prepared pan. Bake for 30 to 40 minutes. Let the cake cool for 15 minutes, then remove the springform. For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar and vanilla extract until soft peaks form and the mixture is smooth. Make sure the mixture has no lumps. To assemble: Using an offset spatula, spread the frosting all over the cake. Garnish with the Sparkling Cranberries and serve. Cook the agave nectar and 1/4 cup water in a saucepan over medium-low heat, 1 to 2 minutes. (Make sure not to let the syrup get too hot because the cranberries will pop.) Remove from the heat; stir in the cranberries. Cover and chill for 3 to 5 hours. Line a baking sheet with parchment paper. Place the granulated sugar in a large bowl or baking dish. Drain the cranberries in a colander. Add 5 cranberries at a time to the sugar, gently tossing to coat. Place the cranberries in a single layer on the prepared baking sheet and let dry completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5268,"Flank Steak with Salsa Verde 2 cups loosely packed fresh parsley 3 scallions, coarsely chopped 2 tablespoons capers, drained Zest and juice of 1/2 lemon 2 anchovy fillets 2 cloves garlic, smashed 1/2 teaspoon dijon mustard 1/3 cup extra-virgin olive oil, plus more for the grill Kosher salt 1 flank steak (about 1 1/2 pounds) Freshly ground pepper 2 or 3 medium tomatoes Instructions: Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt. Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes. Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5269,"Lettuce Soup 4 tablespoons unsalted butter 1/4 cup all-purpose flour 1 medium onion, chopped Kosher salt and freshly ground black pepper 4 cups milk One 12-ounce head romaine, cored and cut into chunks, plus shredded romaine, for serving Instructions: Melt the butter in a large saucepan over medium heat. Add the flour, onion, 1 3/4 teaspoons salt and a couple turns of pepper and cook until the onion is softened, about 6 minutes. Whisk in the milk and simmer for 10 minutes. Stir in the lettuce and cook, turning with tongs, until bright green, about 1 minute. Working in batches, blend the soup until smooth; return it to the pot to heat through and thin with milk or water as desired. Serve topped with shredded romaine. Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5270,"Homemade Potato Buns 1 large russet potato (about 12 ounces/340 grams), peeled 4 tablespoons (56 grams) unsalted butter, at room temperature
2 tablespoons (42 grams) honey
2 1/2 teaspoons kosher salt
2 large eggs
One 2 1/4-teaspoon packet instant yeast
3 1/2 to 3 3/4 cups all-purpose flour, plus more for dusting
Neutral oil, for oiling the bowl and plastic wrap Poppy seeds, for sprinkling
Instructions: Put the potato in a medium saucepan with cold water to cover. Bring to a boil over medium-high heat and cook until tender, about 18 minutes. Drain, reserving 3/4 cup potato cooking water. Let the water cool until lukewarm (90 to 100 degrees F). Use a ricer or food mill to puree the warm potato into the bowl of a stand mixer. (You can also mash with a masher; just make sure to get the potatoes very smooth.) Add the butter, honey and salt to the warm potatoes and stir until the butter is melted and the mixture is smooth. Add 1 egg, the yeast and the lukewarm cooking water. Mix with the dough hook on low speed to combine. Add 3 1/2 cups of the flour and mix on low to combine. Knead on medium-high speed, adding up to 1/4 cup more flour, if needed, to make a smooth, slightly sticky dough that forms a loose ball on the dough hook, 6 to 8 minutes. Turn the dough onto a floured countertop and knead a few times to make a smooth ball. Oil a large bowl, add the ball and turn to coat. Cover loosely and let rise until doubled in size, 40 minutes to 1 hour. Line 2 baking sheets with parchment paper. Punch the dough down. Dust a clean, flat work surface with flour. Turn out the dough and cut it into 8 equal pieces. Working with one piece at a time, pinch the dough under itself to form a ball. With the pinched side down, cup your hands under the dough and rotate on the counter to form a smooth ball. Use one hand to roll the ball into a 4-inch-long oval roll. Place on a lined baking sheet and repeat with the remaining balls of dough. Cover with lightly oiled plastic wrap and let rise until light and airy looking, 30 to 40 minutes. Place an oven rack in the lower and upper third positions. Preheat the oven to 400 degrees F. When the dough has completed the second rise, beat the remaining egg with a tablespoon of water in a small bowl and gently brush the rolls with the egg wash. Sprinkle with the poppy seeds. Bake, rotating from top to bottom and back to front halfway through, about 20 minutes. Cool slightly on the baking sheets, then transfer to racks to cool completely. Rolls can be made a day ahead. For longer storage, wrap and freeze. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5271,"Gnocchi Bolognese with Ricotta 1/4 cup extra-virgin olive oil 1 pound ground meat of choice (beef, veal or pork) 1/2 cup red wine
1 large yellow onion, diced
8 cups (2 quarts) prepared red sauce, such as marinara
3 tablespoons minced fresh thyme 2 cloves garlic, thinly sliced or minced
Salt and freshly ground black pepper 2 cups heavy cream
4 cups cooked gnocchi 1/2 cup ricotta
1/4 cup grated Parmesan
Instructions: In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes. To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes. Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes. To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese. ","[Barolo, Barbaresco, Chianti, Dolcetto]

" 5272,"Rudy Mikeska's Bar B-Q Sauce 1 pound butter 1 pound onions, finely chopped 5 lemons, cut into 8 wedges, lengthwise 1/3 gallon Worcestershire sauce 3 ounces red wine vinegar 3 ounces granulated garlic 1 to 2 pounds brown sugar, to taste 1 gallon ketchup 12 ounces tomato juice 8 ounces V-8 juice Tomato puree, as needed for thickness Salt and freshly ground black pepper, to taste Instructions: In a large sauce pot, melt the butter. Add the onions, lemons, Worcestershire sauce, red wine vinegar, and granulated garlic, cook until the onions are soft. Then add the brown sugar, ketchup, tomato juice, V-8 juice, and tomato puree. Taste and adjust the seasonings.; ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 5273,"Baked Eggs with Green Chiles and Capers 5 tablespoons extra-virgin olive oil 1 cup small-diced onion (about 1 medium onion)
1/4 cup capers, drained and rinsed
2 tablespoons minced fresh oregano 1 tablespoon finely minced garlic 1 green serrano cl, finely sliced
Grated zest of 1 orange
One 28-ounce can whole San Marzano tomatoes, drained and roughly chopped
6 ounces San Marzano tomato puree
6 large eggs 1 cup 3/4-inch baked croutons 1/2 cup grated Parmigiano-Reggiano Instructions: Preheat the oven to 400 degrees F. In a medium straight-sided saute pan, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the capers, oregano, garlic, cl and orange zest. Cook for 3 more minutes. Add the tomatoes and tomato puree. Bring to a slow simmer and cook until thickened, 10 to 15 minutes. Spoon the tomato mixture into the bottom of a small baking dish. Form 6 small wells to hold the eggs. Crack an egg into each well. Place the croutons around the eggs and finish with the Parmigiano-Reggiano. Bake until the yolks are still soft but the whites are cooked, 8 to 10 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 5274,"Killer Kale Pasta 2 red bell peppers Olive oil 2 cloves garlic, minced 2 medium shallots, diced Kosher salt and freshly ground black pepper 2 teaspoons red pepper flakes, plus extra for finishing 1/2 cup white wine One 28-ounce can plus one 14-ounce can diced fire roasted tomatoes, such as Glen Muir 2 large bunches kale (about 3 pounds) 4 cups coarsely shredded roasted chicken meat 1 cup chicken stock 1 pound rigatoni Extra-virgin olive oil 1 cup grated Parmesan Instructions: Rub the red bell peppers all over with olive oil and place directly over a direct flame to char on all sides, 3 to 4 minutes per side. Remove from the flame and place into a bowl. Cover with plastic wrap and allow to steam for about 10 minutes. Once cool to the touch, remove the steamed peppers from the bowl and pull off the charred skin, stem and seeds. Cut into slices and set aside until ready to use. Set a large Dutch oven over medium-high heat. Add a drizzle of olive oil and saute the garlic with the shallots. Season with salt and pepper. Cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes, and then add the white wine. Cook until most of the wine has evaporated. Add the cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil. Reduce the heat so it is simmering. Meanwhile, prepare the kale by removing stems and discarding. Tear the leaves up into bite-size pieces. Fold into the tomato sauce along with the chicken. Toss to combine and cover with a lid. Cook for about 5 minutes, and if you notice that the vegetables are \dry,\ add 1 cup chicken stock. Simmer until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper. Cook the rigatoni pasta al dente in a large pot of salted boiling water according to the package directions, 8 to10 minutes. Drain the pasta and add directly to the Dutch oven with the finished sauce. Toss to coat everything and cook over low heat (this allows the last cooking of the pasta to be done in the sauce), 2 to 3 minutes. Add a little of the starchy pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of grated Parmesan and extra red chili flakes. Goes great with a chianti or merlot! ","[Chianti, Barbera, Dolcetto, Tempranillo]" 5275,"Pretzel Hot Dog Buns 1 cup milk 1/4 cup light brown sugar 2 tablespoons honey 1 packet active dry yeast 2 tablespoons unsalted butter 2 small cloves garlic, grated 3 cups all-purpose flour, plus more for dusting 1 cup bread flour 1/2 cup baking soda Pretzel salt or coarse ground sea salt, for sprinkling Instructions: In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms. In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes. Combine the all-purpose flour and bread flour in a mixing bowl. Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes. Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes. Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes. Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper. In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side. Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep. Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5276,"Banana Pudding 4 large eggs 3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon plus a pinch salt
2 cups whole milk
1/2 teaspoon vanilla extract
30 to 40 vanilla wafers
3 to 4 medium ripe bananas
Instructions: Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks. In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla. Preheat the oven to 425 degrees F. Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding. To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 5277,"Lowfat Green Tea, Honey and Nutmeg Smoothies 1/2 cup lowfat vanilla frozen yogurt 1/4 cup chilled triple-strength green tea 1 tablespoon honey, plus more for garnish 1 cup ice Dash ground nutmeg Dash ground cinnamon Instructions: Place all ingredients in a blender and puree until smooth. Pour into individual glasses and drizzle honey on top of each milkshake to finish. ","[Chardonnay, Riesling, Gewrztraminer]" 5278,"Wasabi Mashed Potatoes 2 pounds white potatoes, peeled and quartered 4 ounces sour cream 4 tablespoons (1/2 stick) unsalted butter 1/2 cup buttermilk 3 teaspoons prepared wasabi Salt and white pepper 3 green onions, sliced for garnish Instructions: Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain and put potatoes in a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add sour cream, butter, 1/4 cup buttermilk, and 2 teaspoons prepared wasabi and whip potatoes on medium speed. Add more buttermilk until the desired consistency is reached. Season with salt and white pepper, to taste. Garnish with the remaining wasabi and green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 5279,"Country Meatloaf with Tomato Relish Tomato relish: 2 tablespoons olive oil 2 garlic cloves, minced 2 bay leaves 1 onion, diced 2 red bell peppers, seeded and chopped 2 tomatoes, seeded and chopped 1/4 cup chopped flat-leaf parsley 1 tablespoon Worcestershire sauce 12 ounces bottled ketchup 1 1/2 pounds ground beef 1 pound ground pork 3 eggs 2 tablespoons fresh thyme leaves Salt and pepper, to taste Instructions: For the tomato relish, coat a skillet with olive oil and place over medium heat. Saute the garlic, bay leaves, and onion together until they caramelize. Add the red peppers and cook until soft. Add the tomatoes, parsley and Worcestershire sauce, cook for 10 minutes until the vegetables cook down. Stir in the ketchup and continue to cook until heated through, about 5 minutes. Remove from heat. In a large mixing bowl, combine the ground beef and pork together with your hands. Fold in 1/2 cup of the tomato relish. Add the eggs and thyme and mix with both hands just until blended. Do not over mix or the meat loaf will become dense and tough. Season with salt and pepper. Coat a 9 by 5-inch loaf pan with nonstick spray. Fill the loaf pan with the meat mixture, mounding it a bit on top. Generously spoon some tomato relish on the surface. When cooked, this will form a top crust. Place the loaf pan on a cookie sheet and bake in a preheated 350 degree F oven for 1 to 1 1/2 hours or until the meat loaf has pulled away from the sides of the pan. Remove from pan, allow to cool slightly before cutting into slices. Serve with remaining sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 5280,"Toasted Breakfast Burritos 1-? Tbsp. I Can't Believe It's Not Butter!? Spread, divided ? cup finely chopped assorted fresh vegetables (peppers, tomatoes and/or green onions) 2 slices turkey bacon, chopped 2 eggs 1 Tbsp. water 2 tsp. chopped fresh cilantro 1 Tbsp. shredded low fat cheddar cheese 2 (6-in. ea.) fajita size whole wheat tortillas Instructions: Melt 1 tablespoon I Can't Believe It's Not Butter!? Spread in a medium nonstick skillet over medium hight heat and cook vegetables and bacon, stirring occasionally, until vegetables are tender and bacon is crisp, about 4 minutes. Meanwhile, combine eggs, water and cilantro in small bowl with wire whisk. Add eggs into skillet and stir until eggs are set. Remove egg and vegetable mixture from skillet and evenly divide between tortillas. Top with cheese; then roll. Wipe skillet with paper towels and and melt remaining ? tablespoon Spread over medium heat. Arrange burritos, seam-side-down and cook, turning once, until golden brown, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5281,"Chicken-Fried Cauliflower 4 tablespoons unsalted butter 1/3 cup all-purpose flour 2 1/2 cups milk
Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh chives 1 small head cauliflower (about 2 pounds) Kosher salt and freshly ground black pepper
3 cups all-purpose flour 2 tablespoons ground white pepper 4 teaspoons baking powder 1 1/4 cup milk
2 large eggs Vegetable oil, for frying
Instructions: For the gravy: Melt the butter, in a medium saucepan, over medium heat. Sprinkle in the flour, and cook, whisking, until the flour is smooth and a deep golden brown, about 7 minutes. Gradually whisk in the milk and simmer until the mixture thickens, whisking to remove any lumps, 4 to 6 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Remove from the heat, cover to keep warm. Reheat before serving, adding water by the tablespoon to thin it, as desired. Stir in the chives right before serving. For the cauliflower: Preheat the oven to 250 degrees F. Trim the base of the core from the cauliflower and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Set aside.
Whisk together the flour, white pepper, baking powder and 2 teaspoons salt in a shallow bowl. Pour in 3 tablespoons of the milk and use your fingers to work it in, making a shaggy flour mixture. Whisk together the eggs and the remaining milk in another shallow bowl. One at a time, dredge each cauliflower steak, and the 1-inch pieces, in the flour mixture, dip in the egg mixture, and then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack on a rimmed baking sheet.
Set another rack on a rimmed baking sheet. Heat about 1-inch of oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. Fry the steaks, one at a time, with some of the smaller pieces until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished cauliflower steaks to the rack on the baking sheet, season lightly with salt and keep warm in the oven while you continue frying the remaining cauliflower in batches.
Serve hot with the warm gravy.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 5282,"Veggie and Meat Lover's Taco Bar 1 tablespoon olive oil 1 small head cauliflower, fine chopped
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 cup salsa
1 tablespoon olive oil 1 pound Mexican chorizo, casings removed
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 cup salsa
1 tablespoon olive oil 1/2 medium yellow onion, diced
One 15-ounce can black beans (do not drain)
1 to 2 teaspoons sriracha hot sauce
Kosher salt and freshly cracked black pepper
Warm flour tortillas, for serving Guacamole, for serving
Fresh cilantro leaves, for serving
Thinly sliced scallions, for serving
Shredded cabbage, for serving
Sour cream, for serving
Instructions: For the cauliflower: Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes. For the chorizo: Heat the olive oil in another large skillet over medium-high heat. Add the chorizo and use a wooden spoon to crumble into bite-size pieces. Cook, stirring frequently to break apart, until browned, 5 to 7 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring occasionally. Stir in the salsa and 2 tablespoons water. Bring to a simmer and reduce the heat to low. Cook until the liquid has thickened slightly, about 3 minutes.
For the black beans: Heat the olive oil in a small skillet over medium heat. Add the onions and cook until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.
For the tacos: Build the tacos with the tortillas, black beans, your choice of cauliflower or chorizo and desired toppings. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 5283,"Baked Challah French Toast 6 tablespoons brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/8 teaspoon ground nutmeg
1 cup whole milk 2/3 cup part-skim or whole-milk ricotta 1 1/2 teaspoons vanilla 1/2 teaspoon kosher salt 6 large eggs 1 lemon, zested and juiced 4 tablespoons unsalted butter, melted 12 thick-sliced (3/4- to 1-inch) day-old challah bread slices 1 cup frozen blueberries Powdered sugar, for serving Instructions: Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside. Pour the melted butter in a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture and shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread and then pour the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours and up to overnight. Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes. Meanwhile, add the blueberries and lemon juice to a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes. When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 5284,"Marinated Hot Pork: Carne Adovada Tacos 3 pounds pork shoulder loin, cut into 1/4-inch pieces 1 teaspoon freshly ground black pepper 2 tablespoons ground cumin 2 tablespoons California cl powder 2 tablespoons New Mexico cl powder 1 tablespoon cayenne pepper 1 teaspoon garlic powder 5 whole cloves 2 bay leaves 2 cups soybean oil 8 to 12 white soft corn tortillas Diced white onion, for serving Chopped cilantro leaves, for serving Limes, for serving Instructions: Place the meat into an 11 by 12-inch baking dish. Toss the meat and dry ingredients with 2 cups soybean oil. Marinate overnight or for 6 hours covered in the refrigerator. Preheat oven to 350 degrees F. Bake, covered, in the oven for 45 to 60 minutes. Remove and allow to cool slightly. When slightly cooled chop meat into small cubes. Serve on 2 warm soft white corn tortillas. Sprinkle with diced white onion and chopped cilantro, and of coarse a squeeze of fresh lime! ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 5285,"Hot Dog Bun Bruschetta 3 hot dog buns, split and halves separated for 6 pieces Olive oil, for drizzling Salt and freshly ground black pepper Two 5.2-ounce wheels herbed soft cheese, such as Boursin 5 blanched and peeled Roma tomatoes
Julienne of fresh basil
3 cups shredded mozzarella
1/2 of a random small salami, finely julienned and sauteed till kinda crispy
3/4 cup grated Parmesan Pinch red pepper flakes
Instructions: Preheat oven to 375 degrees F. Rub the hot dog bun halves with olive oil and sprinkle with salt and pepper. Toast until golden in the oven. Smear herbed cheese on each piece of bread. Slice tomatoes thin, and layer on 3 to 4 slices per bread. Sprinkle on basil, mozzarella, salami, Parmesan and red pepper flakes. Bake until the cheese is melted and slightly golden, about 8 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 5286,"Fig-Glazed Roast Turkey with Cornbread Stuffing 1 1/2 cups dried figs, roughly chopped 1/4 cup honey 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 2 large onions, finely chopped 1 tablespoon finely chopped fresh rosemary, plus sprigs for garnish 1/2 pound sweet Italian sausage, casings removed, crumbled 10 large cornbread muffins or 1 loaf cornbread, torn into pieces (about 5 cups) Kosher salt and freshly ground pepper 2 large eggs 1/2 cup heavy cream 1/2 to 1 cup chicken or turkey stock (homemade or store-bought) 1 10-to-12-pound fresh turkey, neck and giblets removed
1 10-to-12-pound fresh turkey, neck and giblets removed 2 sticks unsalted butter (1 softened) 1/2 cup balsamic vinegar Instructions: Combine the figs, honey and lemon juice in a large bowl; add 3 cups warm water. Cover with plastic wrap and set aside until the figs are tender and soft, 20 to 25 minutes. Pour off the liquid into a separate bowl; set aside. Make the stuffing: Heat the olive oil in a large skillet over medium heat. Add the onions and rosemary and gently saute until translucent, about 4 minutes. Add the sausage and saute until browned, 10 to 12 minutes. Scrape the sausage mixture into the bowl with the figs. Add the cornbread pieces and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk the eggs, heavy cream and 1/2 cup stock; pour over the cornbread-sausage mixture and stir to combine, adding up to 1/2 cup more stock if the mixture is dry. Set aside while you work on the turkey. Preheat the oven to 350 degrees F. Rinse the turkey thoroughly inside and out with cold water and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and massage the 1 stick softened butter onto the breast meat. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the bird with the cornbread stuffing. Cross the legs over each other and tie with kitchen twine. Put the turkey on a rack in a large roasting pan and place it in the oven. Roast 2 hours. Meanwhile, make the glaze: Bring the reserved fig liquid to a simmer in a small saucepan over medium heat; cook until reduced by half, 10 to 12 minutes. Add the balsamic vinegar and cook until syrupy, about 8 more minutes. Cut up the remaining stick of butter and whisk it into the glaze. After the turkey has roasted 2 hours, baste it with the fig glaze and continue roasting until a thermometer inserted into the meaty part of the thigh registers 170 degrees F, 30 minutes to 1 hour more. (If the legs or breast brown too quickly during roasting, cover them with foil.) Transfer the turkey to a platter or cutting board, loosely cover with foil and let rest up to 30 minutes before carving. Garnish with rosemary sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5287,"Fruit Leathers Nonstick cooking spray 4 cups seedless grapes 1 tablespoon white balsamic vinegar Pinch of salt 5 fresh basil leaves, chopped Nonstick cooking spray 1 1/2 quarts strawberries, stemmed and hulled 1 1/2 tablespoons balsamic vinegar Pinch of salt 2 tablespoons chopped fresh mint Nonstick cooking spray 12 ounces guava paste 3 lemons, juice of 2 teaspoons pink peppercorns, crushed Instructions: Preheat the oven to 170 degrees F. Line a baking sheet with a silicone mat and spray with nonstick cooking spray. Then choose one of the combinations below. If making all three, use three baking sheets and mats. For the grape, basil and white balsamic leather: Puree the grapes, white balsamic vinegar and salt together in a blender, and fold in the mint. Pour the puree onto the prepared baking sheet and spread to form an even layer. Place the baking sheet in the oven and cook until the grape mixture becomes very dry, 2 to 2 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan. For the strawberry balsamic leather: Puree the strawberries, balsamic and salt together in a blender, and fold in the mint. Pour the puree onto the prepared baking sheet and spread to form an even layer. Place the baking sheet in the oven and cook until the strawberry mixture becomes very dry, 2 to 2 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan. For the guava pink peppercorn leather: In a saucepot set over medium heat, add the guava paste, lemon juice and 1/4 to 1/2 cup water and whisk until loose and liquid. Fold in the pink peppercorns. Pour the puree onto the baking sheet and spread to form an even layer. Place in the oven and cook until the guava mixture becomes very dry, 6 to 6 1/2 hours. It will remain sticky but should be solid, and you should be able to pull it away from the pan. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 5288,"Slow-Cooker Beef Stew with Yuca 2 pounds beef chuck roast, cut into 4 pieces Kosher salt and freshly ground pepper 1 pound frozen peeled yuca chunks, thawed, halved if large 2 cups peeled butternut squash chunks (about 12 ounces) 1 small Cubanelle pepper, finely chopped 1 8-ounce can Spanish-style tomato sauce (such as Goya) 3 tablespoons minced cilantro stems, plus 1 tablespoon chopped leaves 1 clove garlic, finely grated 1/2 teaspoon dried oregano 1 small red onion 1/2 cup distilled white vinegar Instructions: Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours. Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve. Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 5289,"Creamy and Tangy Mashed Potatoes 8 tablespoons unsalted butter, plus more for greasing 5 pounds russet potatoes, peeled and halved 1 cup milk
1/2 cup sour cream
4 ounces cream cheese, at room temperature
Kosher salt and freshly ground black pepper
1 cup heavy cream
2 cups grated sharp white Cheddar 1/4 cup finely grated fresh horseradish
Instructions: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with butter. Place the potatoes in a large pot and cover completely with water. Bring to a simmer and cook until the potatoes are tender and easily pierced with the tip of a sharp knife, about 20 minutes. Drain and mash the potatoes in a large bowl. Add the butter, milk, sour cream, cream cheese and some salt and pepper, then fold to combine. Transfer the potatoes to the prepared casserole dish. In a medium bowl, whisk the heavy cream until medium peaks form. Fold in the cheese and horseradish, and season with salt and pepper. Spread the whipped cream over the potatoes evenly to cover. Bake until the potatoes are heated through and the top is light brown, about 1 hour 30 minutes. Rest the potatoes for 10 minutes, and then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 5290,"Crab and Shrimp Dip 8 ounces chive and onion cream cheese, softened 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 2 tablespoons chopped fresh dill 2 tablespoons white wine 1 cup cooked chopped imitation crabmeat 1 cup cooked chopped shrimp 1/4 cup shredded Parmesan 1 loaf sourdough round bread or baguette, cut into 16 slices Olive oil Instructions: Preheat oven to 400 degrees F. Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown. To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5291,"Pan-Seared Tempeh with Peanut Sauce 2/3 cup peanut butter, at room temperature 1/2 cup coconut milk 1/4 cup fresh lime juice 2 tablespoons honey 1 (4-inch) piece fresh ginger, peeled and minced 1 cup warm water 1/4 cup canola oil 2 (8-ounce) blocks tempeh, cut into 1/2-inch thick strips Kosher salt 4 cups mesclun greens 2 cups mung bean sprouts (about 4 ounces) Instructions:

1. Whisk the peanut butter, coconut milk, lime juice, honey, ginger, and water together in a medium bowl.
2. Heat the oil in a medium skillet over medium-high heat and brown the tempeh on all sides, about 8 minutes.
3. Add the peanut sauce to the skillet and heat until bubbling. Season to taste.
4. Serve the tempeh hot over a bed of mesclun, topped with the sauce and a small handful of bean sprouts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5292,"Colette's White Cake 9 ounces each all-purpose and cake flour 2 teaspoons baking powder 2 sticks (8 ounces) unsalted butter, room temperature 21 ounces sugar 3/4 teaspoon salt 2 teaspoons vanilla extract 1 cup egg whites, room temperature 1 1/2 cups milk, room temperature Instructions: Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder. Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix. Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5293,"Almond Lingonberry Cake 1 cup (2 sticks) salted butter, at room temperature, plus more for the pans 4 1/2 cups cake flour, plus more for the pans 2 tablespoons baking powder 1 teaspoon kosher salt 2 1/2 cups buttermilk 8 large egg whites 3 cups granulated sugar 3 teaspoons almond extract 1 teaspoon pure vanilla extract Almond Buttercream, recipe follows Creme Frangipane, recipe follows 1 cup lingonberry jam 2 teaspoons almond extract 1/2 teaspoon pure vanilla extract 8 large egg yolks 12 tablespoons granulated sugar 2 cups (4 sticks) salted butter, at room temperature and cut into 1/2-inch cubes 8 ounces almond paste 1/2 cup heavy whipping cream 1/4 cup granulated sugar 2 tablespoons salted butter, softened 2 tablespoons all-purpose flour 2 teaspoons almond extract 3/4 teaspoon vanilla extract 1/4 teaspoon kosher salt Instructions: Preheat the oven to 350 degrees F. Butter four 9-inch round cake pans, dusting them in flour to ensure the batter does not stick to the pan. Sift together the flour, baking powder and salt into a medium bowl and set aside. In another medium bowl, whisk together the buttermilk and egg whites until incorporated. Set aside. In a mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until very light, about 3 minutes. Beat in the almond and vanilla extracts. Continue to beat on medium speed and add 1/3 of the sifted flour mixture until incorporated. Add 1/2 of the buttermilk mixture, again beating until incorporated. Again, add 1/3 of the sifted flour and, once incorporated, add the rest of the buttermilk mixture until homogeneous. Finally, add in the remaining flour mixture and continue beating the batter on medium speed for 1 to 2 minutes to insure the ingredients are well mixed. Divide the batter evenly among the four pans and smooth the tops with a spatula. Bake until a toothpick comes out clean and the cakes are springy to the touch, 25 to 30 minutes. Place the cakes on a wire rack and let cool for 10 minutes. Run a knife between the rim of the pan and the cake to insure the cake will cleanly detach. Remove the cakes from the pans and invert on the rack until completely cool. To assemble the cake: Level each layer of almond cake with a cake leveler or serrated knife. Place a spoonful of buttercream on your serving plate, followed by your first layer of cake, cut-side up. Place the remaining buttercream in a pastry bag with a frosting tip. Evenly cover your first layer with about 1/3 cup of creme frangipane. Next create a moat of buttercream around the layer of cake with the piping bag in preparation for the lingonberry jam. Evenly spread 1/3 cup lingonberry jam within the moat. Finish the layer by piping icing over the layer, about a 1/4 inch thick. Add the next layer of cake and repeat the previous steps. Repeat with the third layer of cake. Complete the cake with the 4th layer of cake, cut-side down. Frost the cake with the remaining buttercream and top with a few lingonberries from the jam. Be sure all tools are thoroughly degreased before beginning. (I usually use lemon juice or vinegar to remove all traces of grease.) In a small bowl, combine 3 tablespoons of water with the almond and vanilla extracts and set aside. In a mixer fitted with a whisk attachment, whisk the egg yolks on medium speed for 1 minute. Set aside. In a small saucepan, place 1/2 cup water and the sugar on the stove. Bring the sugar and water to a boil until it reaches 238 degrees F. DO NOT STIR. Stirring will cause the sugar crystals to adhere to the edge of the saucepan, causing the syrup to become grainy. Be sure not to overcook the sugar, as it will crystalize and form brittle chunks in your frosting. Once the syrup is heated to 238 degrees F, immediately remove from the heat. Slowly and steadily stream the syrup into the eggs while mixing on low, avoiding the edge of the bowl as well as the whisk. Once the eggs and syrup are incorporated, add in the extract mixture and beat on medium speed until completely cool, 3 to 5 minutes. Beat in the butter, one piece at a time until silky smooth. (If your buttercream curdles, do not despair! Simply heat the bowl over the stove until slightly warmed, 10 to 20 seconds, until the buttercream becomes slightly melted near the edge of the bowl. Return the bowl to the mixer and beat on medium-high speed until smooth.) In a food processor, pulse the almond paste until crumbly. Add the cream, sugar, butter, flour, almond extract, vanilla extract and salt and pulse until the mixture forms a smooth paste. Cover tightly and refrigerate until needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5294,"Orange & Avocado Natilla (Mexican Custard Pudding) 1 1/2 cups fresh squeezed orange juice 2/3 cup sugar 2 cups milk 1 cup heavy cream 4 tablespoons cornstarch 5 egg yolks Pinch of salt 1/2 cup ripe and completely mashed avocado
   1/4 cup cacao nibs Instructions: Pour the orange juice into a medium saucepan and place over medium heat. Add the sugar, stir and, once it comes to a gentle simmer, 4 to 5 minutes later, cook for 5 minutes. Let cool. In another saucepan, pour in the milk and place over medium-low heat. Once it comes to a simmer, remove from the heat.
   In a medium bowl, beat together the cream, cornstarch, egg yolks and salt until thoroughly combined. Gently pour the warm milk in a thin stream into the egg yolk mixture, beating well with a whisk or fork. Once mixed, pour the orange mixture into egg yolk-milk mixture in a thin stream, whisking as you do. Return the entire mixture to a saucepan and place over medium-low heat, bring to a gentle simmer and cook, stirring occasionally, until it coats the back of a wooden spoon, about 15 minutes. Remove from the heat. Mix in the avocado, whisking thoroughly with a whisk or fork until thoroughly combined. Strain the mixture, using a fine strainer, onto a bowl.
   Chill the mixture by placing the bowl over an ice bath. Cover the natilla with plastic wrap placed directly onto the custard so it will not create a film. Place in the refrigerator and let completely chill. Serve by spooning the natilla into bowls and garnish with cacao nibs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5295,"Pumpkin Charlotte Royale Nonstick cooking spray, for the pans 1 1/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 1/4 cups granulated sugar
4 large eggs, at room temperature
1 cup pumpkin puree
Confectioner?s sugar, for dusting
6 ounces cream cheese, at room temperature 4 tablespoons butter, at room temperature
3/4 cup confectioners' sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
1 cup finely chopped white chocolate
1 1/2 teaspoons unflavored powdered gelatin 3/4 cup sweetened condensed milk
1/2 cup pumpkin puree
1 1/2 cups heavy cream
1/2 teaspoon pumpkin pie spice
Pinch kosher salt
Instructions: For the cake: Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jellyroll pan with nonstick cooking spray and line with a piece of parchment. Spray an 8-inch round cake pan with nonstick cooking spray and line with a parchment round. Whisk together the flour, baking powder, cinnamon, pumpkin pie spice and salt in a medium bowl. Set aside.
Add the granulated sugar and eggs to a stand mixer fitted with a paddle attachment and beat on high speed until thick, fluffy and lightened in color, about 3 minutes. Beat in the pumpkin puree. Add the dry ingredients and mix on low to incorporate. Scrape down the bowl and beat on medium for 1 full minute.
Pour about 3/4 cup of the batter into the prepared 8-inch cake pan and spread into an even layer. Scrape the remaining batter into the prepared jelly roll pan and spread into an even layer. Bake until the cakes spring back when gently touched, 14 to 17 minutes. Let cool in the pans for 2 minutes.
Loosen the edges of the jelly roll pan cake with a knife. Using a sieve, generously dust a clean kitchen towel larger than the jelly roll pan with confectioners' sugar. Flip the cake onto the towel and peel off the parchment. Starting on a long end, fold the towel over the cake edge and begin to roll the cake up with the towel as tightly as possible without cracking the cake. Leave the cake rolled in the towel to cool completely, about 30 minutes. When the round cake is cool enough to handle, run a knife along the edge and invert onto a wire rack to cool completely.
For the cream cheese filling: Meanwhile, beat the cream cheese and butter in a stand mixer on medium speed until smooth and combined. Add the confectioners' sugar, pumpkin pie spice and vanilla and beat until the ingredients are incorporated. Refrigerate until ready to use.
When the rolled cake is cool, unroll it, leaving it on the kitchen towel. Spread the cream cheese filling over the cake in an even layer. Roll the cake back up tightly, this time keeping the towel on the outside. Transfer to a baking sheet and refrigerate for 1 hour.
To assemble the charlotte: Line a 2 1/2-quart stainless steel or glass bowl with plastic wrap, leaving a few inches of wrap overhanging the outside of the bowl.
Trim the edges of the cake roll, then slice the roll into 20 rounds, each about 1/2 inch thick. Starting in the center of the plastic wrap-lined bowl, arrange the rolls next to each other tightly. Cut any remaining rolls to fit and fill the top edge of the bowl as best as possible. Trim the cake roll rounds to come 1/2 inch below the edge of the bowl.
Add the white chocolate to a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted. Pour the chocolate into the cake-lined bowl and use an offset spatula to spread into an even layer and fill any cracks between the cake roll pieces. Refrigerate while you make the pumpkin mousse filling.
For the pumpkin mousse filling: Put 2 tablespoons cold water in a small bowl and sprinkle the gelatin over it; stir to moisten and set aside.
Add the sweetened condensed milk to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring constantly, until the milk thickens to a paste-like consistency and just starts to brown, about 10 minutes. Stir in the pumpkin, return to the heat and cook until the mixture just begins to bubble and sputter, about 5 minutes. Remove from the heat and stir in the bloomed gelatin. Transfer the mixture to a separate bowl and cool to room temperature, stirring occasionally (see Cook's Note).
When the pumpkin mixture has cooled, add the heavy cream to a stand mixer fitted with a whisk attachment. Whip on high until the cream begins to thicken. Add the cooled pumpkin mixture, pumpkin pie spice and salt. Continue to beat until stiff peaks form.
Spoon the whipped cream mixture into the center of the cake-lined bowl, smoothing the top to an even layer. Trim the 8-inch cake to fit on top of the filling. Cover loosely with plastic wrap and refrigerate at least 3 hours and up to overnight.
To serve, invert the charlotte onto a cake stand. Remove the plastic wrap and dust with confectioners' sugar. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5296,"Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth 4 (6-ounce) fillets artic char, skinned 1 tablespoon olive oil Salt and freshly ground black pepper Tangerine-Habanero Glaze, recipe follows Meyer Lemon Broth, recipe follows Couscous, recipe follows 4 cups tangerine juice 2 cups red wine vinegar 1 1/2 cups sugar 1/2 habanero cl, chopped Salt 2 tablespoons olive oil 1 small Spanish onion, coarsely chopped 1 clove garlic, chopped 2 cups homemade clam broth 1/2 cup fresh Meyer lemon juice 2 tablespoons cold unsalted butter, optional Fresh parsley leaves or cilantro leaves, torn Salt and freshly ground black pepper 2 cups water 1 teaspoon kosher salt 1 cup instant couscous 1 tablespoon Meyer lemon zest Instructions: Preheat oven to 400 degrees F. Brush fillets on both sides with oil and season with salt and pepper. Heat a large, oven-safe nonstick saute pan over high heat, add the fish, and cook until golden brown, about 2 minutes. Brush with some of the glaze, turn over, and continue cooking (on the stovetop or in the oven) for 3 to 4 minutes or until just cooked through. Brush with more of the glaze and remove from the heat. Ladle some of the broth into large shallow bowls, place fish in the middle, glazed side up, and sprinkle some of the couscous around the fish. Serve immediately. Place tangerine juice in a medium saucepan and cook over high heat, until reduced to 3/4 cup, stirring occasionally. While the tangerine juice is reducing, combine vinegar and sugar in a small saucepan and cook until reduced by half. Add the reduced tangerine juice and habanero to the reduced vinegar mixture and stir to combine. Puree in a blender until smooth and season with salt. Transfer to a bowl and let cool to room temperature before using. Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the clam broth and cook for 15 minutes. Strain the mixture and return to the saucepan, stir in the lemon juice and bring to a simmer. Whisk in the butter, if using, and the torn parsley or cilantro. Season with salt and pepper, to taste. Keep warm. Bring water and salt to a boil in a saucepan. Stir in the couscous, cover the pot, remove from the heat, and let sit 5 minutes or until the water is absorbed and couscous is tender. Remove the lid of the pot, fluff the couscous with a fork and stir in the zest. Keep warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 5297,"Cheese-Stuffed Peppers: cl Rellenos 16 (8-inch) Anaheim peppers, stems and seeds removed 4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute) 1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating) 1 cup crumbled goat cheese (about 4 to 6 ounces) 1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs) 1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs) 3 large fresh sage leaves, minced 1 cup blue cornmeal Instructions: Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let \sweat\ for 15 minutes. This will help you remove the skin from the pepper. In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together. Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal. Transfer to a platter and let rest for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 5298,"Linguine With Almond Pesto and Beans Kosher salt 1/3 cup unsalted roasted almonds 1 clove garlic 1 1/2 cups fresh parsley 1 1/2 cups fresh basil 1/4 cup grated parmesan cheese 1/4 cup extra-virgin olive oil 1/3 cup ricotta cheese 1/2 cup chopped pitted kalamata olives 12 ounces linguine 1 15-ounce can cannellini or navy beans, drained and rinsed 2 plum tomatoes, chopped Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Pulse the almonds and garlic in a food processor until finely chopped. Add the parsley, basil and parmesan and pulse until the herbs are chopped, scraping down the side of the processor as needed. With the motor running, drizzle in the olive oil and blend until combined. Transfer to a large bowl; stir in the ricotta and olives. Add the linguine to the boiling water and cook as the label directs, adding the beans to the pot in the last 2 minutes of cooking. Reserve 1 cup of the cooking water, then drain the pasta and beans. Transfer to the bowl with the pesto and toss to coat. Add the tomatoes and toss to combine, adding the reserved cooking water as needed to loosen. Season with salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 5299,"The Best Lentil Soup 3 tablespoons olive oil 3 medium carrots, cut into 1/4-inch pieces
1 medium onion, diced
1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 large clove garlic, minced
1 1/2 cups dried brown lentils
4 cups vegetable stock
7 sprigs thyme, leaves stripped (about 1 teaspoon leaves)
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons)
1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped
Instructions: Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!). Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5300,"Steakhouse Wedge Salad with Gorgonzola and Crispy Pancetta 8 to 12 thin slices pancetta 4 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
3 tablespoons sour cream
1 tablespoon fresh lemon juice
1/3 cup whole milk
Kosher salt and freshly ground black pepper
1 head iceberg lettuce, quartered
2 Roma tomatoes, cut into wedges
2 tablespoons chopped fresh chives
Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain. Meanwhile, mash together the Gorgonzola, sour cream and lemon juice in a bowl. Add the milk and whisk to combine. Season with salt and pepper. Arrange the iceberg wedges and tomatoes on 4 plates. Drizzle with the Gorgonzola dressing and crumble the pancetta over the top. Garnish with the chives. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 5301,"Blood Orange and Basil Ranch Water 2 ounces tequila blanco 2 tablespoons fresh blood orange juice plus 1 blood orange wheel, for serving 2 fresh basil leaves 6 ounces sparkling mineral water Instructions: Add the tequila, blood orange juice and basil to the bottom of a glass. Use the back of a wooden spoon to smash the basil to help release the flavor. Fill the glass half full with crushed ice. Top with the sparkling water. Stir and garnish the glass with the blood orange wheel. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 5302,"Foil Packet Lemon Shrimp Scampi with Artichokes 2 tablespoons Italian-style breadcrumbs 1/4 cup plus 1 teaspoon extra-virgin olive oil 1 teaspoon finely grated lemon zest, plus 1 lemon, thinly sliced 5 cloves garlic (1 grated, 4 minced) 2 tablespoons grated parmesan cheese 1 9-ounce package frozen artichoke hearts, thawed Kosher salt 4 sprigs fresh oregano 4 tablespoons unsalted butter, quartered 1 1/2 pounds large peeled and deveined shrimp 1/4 teaspoon red pepper flakes 1/4 cup finely chopped fresh parsley 1/2 cup dry vermouth or dry white wine Instructions: Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium heat; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest, grated garlic and cheese; set aside. Tear off 4 large sheets of heavy-duty foil. Divide the artichoke hearts among the sheets. Season with salt and top each with an oregano sprig and a few lemon slices; add a tablespoon of butter to each. Season the shrimp with salt and place on top of the lemon slices. Sprinkle the shrimp with the red pepper flakes, parsley and minced garlic; drizzle with the vermouth and the remaining 1/4 cup olive oil. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate. Grill the foil packets until the shrimp are just cooked through and the mixture is saucy, about 10 minutes. Carefully open the packets and sprinkle with the breadcrumb mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 5303,"Ranch Chickpea Salad Sandwiches 1/4 cup finely chopped red onion (about 1/2 small red onion) 1 tablespoon plus 2 teaspoons fresh lemon juice 1 15-ounce can chickpeas, drained and rinsed 1/3 cup ranch dressing Kosher salt and freshly ground pepper 1/2 cup finely chopped celery 1/4 cup chopped fresh parsley 1/4 cup chopped fresh dill 8 slices multigrain bread, toasted 4 to 8 leaves Bibb or Boston lettuce 1 ripe avocado, thinly sliced Ranch tortilla chips or dill pickle potato chips, for serving Dill pickles, for serving Instructions: Rinse the red onion under cold water; transfer to a small bowl. Add 1 tablespoon lemon juice and let stand 5 to 10 minutes. Meanwhile, combine the chickpeas, ranch dressing, a pinch of salt and a generous grinding of pepper in a large bowl. Smash together with a potato masher or sturdy fork until the chickpeas are in small pieces. Add the red onion, celery, parsley, dill, 1 teaspoon lemon juice and salt and pepper to taste; stir to combine. Lay out 4 slices of bread and top each with 1 or 2 lettuce leaves. Spread the chickpea salad (about 1/2 cup per sandwich) in an even layer on top. Season the avocado slices lightly with salt and pepper and drizzle with the remaining 1 teaspoon lemon juice. Divide the avocado among the sandwiches and top each with a second piece of bread. Serve the sandwiches with chips and pickles. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5304,"Honey Glazed Walnut Cake 1 cup shelled walnuts 1/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 3/4 cup light brown sugar 5 large eggs 1/2 cup honey 1/2 cup fresh orange juice 1 teaspoon vanilla extract Fresh berries to serve on the side Instructions: Preheat the oven to 350 degrees F. Butter and flour a 9 inch round cake pan. Place the walnuts, flour, baking powder, salt, and cinnamon in a food processor and blend until finely chopped. Add the brown sugar and eggs and process until smooth. Pour the batter into the cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack and cool in the pan for 5 minutes. Turn the cake out of the pan and cool completely on a rack. Combine the honey, orange juice, and vanilla in a small saucepan over medium low heat and bring to a boil. Poke the cooled cake all over with a toothpick and brush liberally with the glaze. Slice the cake and serve fresh berries on the side. Wrap the leftovers tightly in plastic wrap and store in the refrigerator for a day or two. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 5305,"Tom's Green Beans with Shallots 12 ounces green beans, trimmed 1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 shallot, minced
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Instructions: Place the beans in a steamer in a pot filled with 2 inches of boiling water. Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes. Meanwhile, whisk together the vinegar, mustard, shallot, some salt and pepper, and the oil. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight. Bring to room temperature and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5306,"Garlic Bread 2 cloves garlic 1/4 cup olive oil 1 loaf garlic bread 1 teaspoon oregano Instructions: Squirt olive oil into a small skillet. Smash the garlic on a cutting board and add it to the olive oil. Heat until the garlic browns, the remove the garlic and pour the oil over the bread. Sprinkle the bread with dried oregano. Place garlic bread on grill and grill until; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 5307,"Cherry Pie 3 cups all-purpose flour 1 1/2 teaspoons kosher salt
1 cup vegetable oil
2 tablespoons cold water, plus more as needed
1 large egg, lightly beaten
Two 10-ounce bags frozen sour or sweet cherries, defrosted (see Cook's Note) 1 1/2 cups sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter
Vanilla ice cream, for serving Instructions: For the crust: Preheat the oven to 425 degrees F. Cut four 12-inch square pieces of parchment or wax paper. Mix the flour and salt in a medium bowl. Add the oil and mix with a fork until it begins to come together. Drizzle with the cold water and gently mix. If it looks dry, add additional cold water by the tablespoon. Gather the dough into a ball and divide in half, letting one half be slightly larger than the other (the larger will be your bottom crust). Place each ball of dough between 2 sheets of the trimmed parchment paper. Use a rolling pin to roll each ball of dough into a circle that almost reaches the edges of the paper, making a 12-inch diameter (the smaller half will be slightly smaller). As you are rolling, continuously rotate the paper so the crust is even. Flip one of the crusts over and peel off the top piece of paper. Transfer the crust to a 9-inch pie pan paper-side up. Gently peel off the remaining sheet of paper and fit the pastry into the pan, leaving an overhanging edge. Using a pastry brush, brush the inside of the crust with the beaten egg. For the filling: In a medium saucepan over medium-low heat, combine the cherries, sugar and flour. Bring to a low simmer, stirring often, and cook until the juices release and begin to thicken, 10 to 15 minutes. Transfer the filling to the prepared pie crust. Dot with the butter. Peel the paper from the remaining crust and flip onto the top of the cherry pie. Use your fingers or a fork to pinch the crusts together to seal. Cut an X vent in the top with a knife. Brush with the beaten egg. Transfer the pie to a baking sheet and bake for about 20 minutes. Check to see if the edge of the crust is getting dark; if so, use aluminum foil to create a guard around the edge of the pie. Continue to bake until the crust is golden brown, 25 to 35 minutes longer. Let cool before slicing. Serve with vanilla ice cream. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 5308,"Lemon-Ginger Zapper 6 large, juicy lemons, peel and pith removed 2 ounces fresh ginger (about a 2-inch piece) 1/8 to 1/4 teaspoon cayenne pepper 1 teaspoon agave syrup 1/2 cup coconut water or tap water 1 tablespoon chia seeds, optional Instructions: Juice the lemons, then the ginger, following your juicer's specific settings for each. Stir in the cayenne, agave syrup and coconut water. Add the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired. ","[Riesling, Gewrztraminer, Sauvignon Blanc, Pinot Grigio]" 5309,"Winter Kale Salad 1 small bunch of kale, stems removed, cut or torn into small pieces 1/4 cup pecans, toasted and chopped 1 green onion, chopped 1 pear, peeled and sliced Kosher salt and freshly ground black pepper 2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil Crumbled blue cheese, for garnish Instructions: Toss kale, pecans, green onion, and pear together in a medium bowl. Sprinkle with salt and pepper. Drizzle vinegar then oil over the top. Toss and serve with a sprinkling of cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 5310,"Loaded Double Red Bean Burgers Three 14-ounce cans red kidney beans, drained and rinsed 1/4 cup plus 2 tablespoons olive oil 6 cloves garlic, crushed 3 red bell peppers, finely chopped 1/4 cup plus 2 tablespoons vegan Worcestershire sauce (no anchovies) 1/4 cup plus 2 tablespoons nutritional yeast flakes 3 tablespoons tamari or soy sauce 1/2 cup plus 1 tablespoon all-purpose flour 1/4 cup plus 2 tablespoons milled flaxseed mixed with 3 tablespoons boiling water 6 vegan cheese slices 1/4 cup plus 2 tablespoons tomato ketchup 1/4 cup plus 2 tablespoons vegan mayo 3 tablespoons American (yellow) mustard 6 burger buns, split and toasted 2 tablespoons jarred sliced pickled jalape?os, drained 2 avocados, sliced 2 large tomatoes, sliced 1 red onion, sliced into rounds Mixed salad leaves Instructions: For the red bean burgers: Add the drained red kidney beans to a wide saut pan and dry-fry for 3 minutes to get rid of some moisture, so the texture of the burger has more bite. Stir in 1/4 cup of olive oil, the crushed garlic and chopped red peppers. Cook 2 to 3 minutes, until softened. Now add the Worcestershire sauce, nutritional yeast flakes and tamari. Mix them in and saut for 1 or 2 minutes, until the liquid evaporates. Take off the heat and stir in the flour, followed by the flaxseed mixture. Mash until it comes together. Then shape (using hands) to form 12 burger patties; I like them thinner and wider. Add the remaining 2 tablespoons olive oil to a flat griddle and when hot add 4 of the patties and cook for 2 minutes on each side, until crisp and dark brown. Remove from the pan, stack 2 burgers on top of one another with a cheese slice in between. Keep warm whilst you cook the remaining 2 batches. For the assembly: Spread the ketchup, vegan mayo and mustard on the toasted buns, then add burger stacks followed by fixings of your choice. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 5311,"Grilled Shrimp with Mango, Lime and Radish Salsa 12 large shrimp 1/4 cup extra-virgin olive oil 1 lemon, juiced Kosher salt and freshly ground black pepper 2 limes 2 mangoes, diced 4 to 5 red radishes, diced 1 red onion, diced 1 tablespoon chili powder 1/2 bunch fresh cilantro leaves, chopped 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these \supremes\ into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 5312,"Taffy 2 pounds sugar 4 pounds corn syrup 2 tablespoons butter 3/4 cups milk 3 drops red or peach coloring 2 teaspoons peach flavoring, for taste Cornstarch, for sprinkling on pulling table Instructions: In a saucepan, mix together the sugar, corn syrup and butter, stirring over high heat until mixture reaches 240 degrees F on a candy thermometer. Reduce heat and slowly add milk and cook until thermometer reaches 248 degrees F. Pour mixture onto the 4 buttered baking trays. When taffy is cool enough to handle, butter your hands and bring corners to the center to form into a ball. Take all 4 balls and form into 1 large ball. Place onto a table or marble slab so you and a helper can start the pulling process. Start folding and stretching your taffy ball. You should pull the taffy from your friend, fold over and over in your hands, then let your friend pull the taffy from you, repeating this process until the taffy turns light in color. Pulling the taffy adds tiny air bubbles throughout the candy, making it lighter and chewier. Place the taffy on your pulling table/slab, add the color and flavoring, and start the pulling process all over again until the liquids are well incorporated and the taffy is the color you want. Now you can lay the taffy on the table that has a small amount of cornstarch to keep it from sticking. While still soft, press into a 3/4-inch thick sheet. Take a yardstick and cut a straight line with buttered scissors or knife. Continue cutting the taffy into 1/2 to 3/4-inch wide strips. Cut strips into pieces that you want to wrap, about 2-inches. Begin wrapping the pieces in the waxed paper and twisting the ends. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 5313,"Panroasted Brussels Sprouts with Pancetta 1/2 pound thickly sliced pancetta, cut into 1/4 inch dice 8 large shallots, quartered Salt and freshly ground pepper 2 pounds Brussels sprouts, quartered 1/2 cup white wine vinegar Instructions: In a large deep skillet, cook the pancetta over moderate heat until it is slightly crisp and the fat is rendered, 8 to 10 minutes. Stir in the shallots, season with salt and pepper and cook until golden, about 10 minutes. Add the Brussels sprouts and vinegar and bring to a boil. Reduce the heat to low, cover the pan and cook until the sprouts and shallots are tender and the pan is almost dry, 10 to 12 minutes. Transfer to a bowl and keep warm until serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5314,"Fried Vermicelli and Green Onions 1 pound vermicelli Salt 3 tablespoons extra-virgin olive oil, 3 turns of the pan 3 tablespoons butter, cut into small pieces 3 cloves garlic, crushed away from skins 6 scallions, whites and greens, cut into 3-inch pieces then shredded lengthwise Pepper 20 leaves fresh basil (1 cup), shredded into a chiffonade Instructions: Cook vermicelli in salted water to al dente; drain. Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes. Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil. Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet. Let the vermicelli brown and crisp up a bit. Remove the skillet and plate and invert onto a serving platter. Garnish with basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5315,"Six Layer Cake 1/2 cup cocoa powder 1 teaspoon espresso powder
2/3 cup hot water
One 12-ounce can evaporated milk
2 cups sugar
6 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla bean paste Butter, for greasing Flour, for dusting 1 box vanilla cake mix, such as Betty Crocker Instructions: For the frosting: Mix the cocoa powder, espresso powder and hot water in a saucepan and bring to a boil over medium heat. Add the evaporated milk, sugar, butter and salt and cook until thick, 3 minutes. Remove from heat and stir in the vanilla paste. Let cool completely, then chill in the refrigerator for 15 minutes. For the cake: Preheat the oven to 350 degrees F. Butter and flour six 8-inch round cake pans. Mix the cake batter according to cake mix package instructions. Measure out how much batter you have and then divide it by six. Pour the portioned batter into the cake pans; the layers will be thin, about 1/4-inch in height. Tap the pans on the counter for even baking. Bake for 7 to 10 minutes, keeping a close eye on the cakes, until cooked through. Remove from the oven and cool on a rack in the pan. Assembly: Add a small dollop of frosting to a cake stand or cardboard cake round and then set a cake layer on the stand. With an offset spatula, spread the top of the layer with about 1/4 cup of the frosting. Continue building the cake, spreading frosting between each layer. Once all the layers are assembled, leave the top unfrosted. Refrigerate the cake for 30 minutes to allow the frosting to set. Then frost the top and refrigerate for another 30 minutes to set before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5316,"Bacon Chocolate Chip Cookies 9 slices thick-cut bacon, about 3/4 pound 2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, cubed and at room temperature, plus more melted if needed
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons molasses
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups semisweet chocolate chips
Instructions: Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven. While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup.
Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup.
Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don\u2019t have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter.
Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute.
Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour.
Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours.
While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces.
When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more.
Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm!
Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook\u2019s Note). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5317,"Jerk Meatloaf Balls 4 tablespoons coconut oil 3 green onions, chopped
2 shallots, chopped 1 red bell pepper, chopped
1 Scotch bonnet cl, minced 2 garlic cloves, minced
1/2 teaspoon dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon onion powder 1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound ground beef
8 ounces ground pork
1 egg, lightly beaten
1/4 cup coconut milk
1/4 cup to 1/3 cup dried breadcrumbs 1 cup ketchup
1/4 cup soy sauce
Instructions: Heat 2 tablespoons of coconut oil in a medium skillet over medium heat. Add the green onions, shallots, red pepper and Scotch bonnet and cook, stirring occasionally, until the vegetables are translucent, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, 1 to 2 minutes more. Transfer the mixture to a bowl and refrigerate until cool, about 30 minutes. Meanwhile, combine the brown sugar, allspice, cinnamon, garlic powder, ginger, onion powder, oregano, thyme, salt and pepper in a medium bowl and set aside. Preheat the oven to 350 degrees F. Add the beef and pork to the spice mixture and gently work them together. Gently work in the chilled vegetable mixture along with the egg, coconut milk, and just enough of the breadcrumbs to tighten it all up. Form the mixture into 12 meatballs.
Heat the remaining 2 tablespoons coconut oil in a cast-iron skillet over medium-high heat. Add the meatballs and cook until browned on all sides, 1 to 2 minutes per side. Transfer the skillet to the oven and bake 10 minutes.
Combine the ketchup and soy sauce in a small bowl. Stir the mixture into the skillet and bake until the meatballs are cooked through, another 10 to 12 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 5318,"Savory Goat Cheese and Tomato Bread Pudding 2 tablespoons unsalted butter, at room temperature 12 slices good-quality white sandwich bread, crusts trimmed off (about 8 ounces total) 5 ounces goat cheese, crumbled, or 6 ounces crumbled feta cheese 8 ounces (1 pint basket) red or yellow cherry tomatoes, stemmed, and cut in half if large 6 eggs 2 cups milk 3 tablespoons prepared pesto 1/4 cup freshly grated Parmesan or aged Asiago cheese Instructions: Grease the bottom of a 13 by 9 by 2-inch baking dish or other shallow 3-quart baking pan. Butter each bread slice on one side. Stack the bread, 6 at a time, and cut on the diagonal into triangles. Place half of the bread pieces, buttered sides down, in the bottom of the prepared dish. Scatter the goat or feta cheese over the bread in one layer. Scatter the cherry tomatoes over the cheese. Top with the remaining buttered bread pieces, buttered sides up. In a bowl with a whisk, beat eggs, milk and pesto until well-blended. Pour over the bread and cheese mixture in the dish. Tamp down the top pieces of bread lightly with the back of a fork so that they soak up some liquid. Sprinkle the top with the grated cheese. Cover the dish tightly with foil and refrigerate overnight. To serve, remove the dish from the refrigerator and place it in a cold oven; turn the oven on to 350 degrees. Bake for 35 minutes with the foil on; remove foil and continue to bake until pudding is puffed and golden brown on top, 25 to 30 more minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 5319,"Beef Fried Rice 2 tablespoons canola oil, divided 2 egg yolks 1/2 cup leftover broccoli from Crispy Orange Beef with Broccoli, recipe follows 1/2 cup bean sprouts 1/2 cup leftover beef, from Crispy Orange Beef with Broccoli 2 cups leftover cooked rice from Crispy Orange Beef with Broccoli 3 tablespoons soy sauce Freshly ground black pepper 1 scallion, thinly sliced 3 cups white rice 1 1/4 pounds beef chuck steak 1/2 cup canola oil 1/4 cup cornstarch 3/4 cup orange marmalade 1 tablespoon chopped garlic 2 tablespoons white vinegar 1 tablespoon peeled and chopped ginger 2 tablespoons soy sauce 1/2 cup orange juice 1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds Instructions: In a large wok or skillet over medium heat add 1 tablespoon of canola oil. Whisk the egg yolks in a small bowl and pour them into the hot pan. Cook until set, about 1 minute. Remove them from the pan to a plate and set aside. Return the pan to the stove over high heat and add the remaining 1 tablespoon of oil. Add the broccoli and bean sprouts, and stir-fry until heated through, about 1 minute. Stir in the beef, rice and soy sauce. Season with pepper, to taste, and add the cooked egg. Toss and cook the mixture until hot, about 2 minutes. Transfer to serving dishes and garnish with sliced scallions. Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice. Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips. Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet. In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 5320,"Sweet Cheese Tarts 1 1/4 cups all-purpose flour 2 tablespoons sugar 1/4 tablespoon salt 2 tablespoons cold unsalted butter, cut into 4 pieces 4 tablespoons cold lard, cut into 8 pieces 1 egg, lightly beaten 1/4 cup cream cheese, softened 3/4 cup farmers cheese, softened 1/2 cup sugar 1 large egg yolk 1 teaspoon ground cinnamon 1/4 teaspoon salt Small bunch red seedless grapes, halved Instructions: In a chilled mixing bowl, combine the flour, sugar, salt, butter, and lard. Rub the flour and fat together with your fingertips until the mixture is flaky and the consistency of coarse bread crumbs. Drizzle half of the beaten egg over and toss until the dough comes together, adding the remaining egg if necessary to bind the dough. Gather the dough into a compact ball and refrigerate for at least 1 hour before rolling out. Preheat the oven to 400 degrees. On a lightly floured surface, roll out the dough into a rectangle about 1/8 inch thick. With a cookie cutter or the rim of a glass, cut the dough into 3 1/2 inch rounds. Gather the scraps into a ball, re-roll them and cut more rounds. Repeat until you have used all the dough. Fit the dough rounds into ungreased 2 1/2 inch tart pans or the cups of a muffin pan, pressing them gently against the bottoms and sides to form deep molds. Place the pan in the freezer for 10 minutes to firm the dough. Place the tins on a baking sheet and bake for about 20 minutes, until the pastry is golden brown. Set the shells aside in their tins to cool. Reduce the oven to 350 degrees. In the bowl of an electric mixer or with a handheld mixer, beat the cream cheese, farmers cheese, and sugar together until light and fluffy. Add the egg yolk, cinnamon, and salt and beat until smooth. Spoon the filling into the tart shells, dividing it evenly, and filling up to within 1/4-inch of the top. Bake in the middle of the oven for 20 minutes, or until the filling is set and doesn't jiggle when shaken. Cool the tarts to room temperature and carefully slip them out of their tins. Serve, garnished with a few grape halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5321,"Fish Nuggets with Roasted Corn and Tomato Salad with Fire Cracker Sauce 3 cups buttermilk 1/2 cup lemon iced tea
3 eggs
2 teaspoons garlic powder
2 teaspoons onion powder
4 tablespoons hot sauce
Salt and pepper 3 pounds halibut fillet, cut in 1-by-2-inch pieces
3 cups yellow cornmeal (not self-rising)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt Vegetable oil, for frying 1 cup mayonnaise 3 tablespoons hot sauce
1 teaspoon cayenne pepper
Juice of 1/2 lemon
4 ears corn 3 large heirloom tomatoes (yellow, pink or orange), diced
4 Roma tomatoes, diced
1/2 red onion, diced
1 green bell pepper, diced
1/4 cup chopped fresh parsley
1/4 cup vinegar
1/4 cup vegetable oil
3 teaspoons sugar
1/4 cup lemon tea
Salt and pepper Instructions: For the fish nuggets: Mix the buttermilk, iced tea, eggs, garlic powder, onion powder, hot sauce and some salt and pepper in a large bowl. Add the halibut and toss to coat. Let stand for 45 minutes. Mix together the cornmeal, garlic powder, onion powder and some salt in a large bowl. Toss the fish nuggets in the breading and then fry in 350-degree oil for 3 to 4 minutes, until golden brown and cooked through. Drain on paper towels. For the firecracker sauce: Combine the mayonnaise, hot sauce, cayenne and lemon juice in a bowl and mix together. For the corn-tomato salad: Roast the corn on a grill. Cut off the kernels and let cool. Place the heirloom and Roma tomatoes, red onions, bell peppers and parsley in a bowl. In a separate bowl, whisk together the vinegar, oil, sugar, lemon tea and some salt and pepper. Add the corn to the tomatoes, pour dressing over and toss. Serve the fish nuggets over the corn-tomato salad. Drizzle with firecracker sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 5322,"Gingerbread Squares with Cream Cheese Frosting 1 stick (1/2 cup) unsalted butter, melted and cooled, plus softened, for greasing pan 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 1/2 teaspoons ground ginger 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cup packed light brown sugar 1/2 cup molasses 1/2 cup sour cream 2 large eggs Cream Cheese Frosting, recipe follows Two 8-ounce packages cream cheese, at room temperature 1 stick (1/2 cup) unsalted butter, softened 1/2 teaspoon vanilla extract Pinch salt 2 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the dish with parchment paper, letting paper hang over the sides of the dish for easy removal of the brownies. In a medium bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, allspice and nutmeg. In a large bowl, whisk together the brown sugar, melted butter, molasses, sour cream and eggs. Slowly stir in the flour mixture a little at a time, stirring just until no lumps or streaks remain. Pour the batter into the prepared baking dish. Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30 to 35 minutes. Allow the gingerbread to cool in the pan 5 to 10 minutes, then remove by lifting both sides of the parchment paper. Place on a wire rack to cool completely. Once cool, spread with the Cream Cheese Frosting. Store in an airtight container for up 5 days. Cut into squares and serve, or give as gifts. In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 5323,"Poached Chicken With Garlic-Herb Sauce Kosher salt 1 bulb fennel, trimmed and cut into wedges, plus 1 cup fronds 3 medium carrots, cut into chunks 1 head garlic, cloves separated and peeled 1 bunch scallions (white and light green parts), roughly chopped 1 1/2 pounds skinless, boneless chicken breasts, halved crosswise 1/2 pound green beans, trimmed and cut into small pieces 1/3 cup extra-virgin olive oil 1 1/2 tablespoons white wine vinegar 1 tablespoon dijon mustard 1/2 cup fresh parsley 1/2 cup fresh basil Freshly ground pepper Instructions: Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.
Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.
Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5324,"Monday to Friday Turkey Gumbo 1/4 cup olive oil 2 scallions, chopped 1 small onion, finely chopped 1 rib celery, finely sliced 1 red bell pepper, seeded and cut into 1 /2-inch cubes Clove garlic, minced 1/8 to 1/4 teaspoon cayenne or to taste 1 teaspoon dried thyme 2 cups chicken stock 1 6-ounce can small red beans or pink beans 10-ounce pack thawed frozen spinach leaves, squeezed dry 10-ounce package frozen corn kernels, thawed 1 pound boneless skinless turkey breasts, cut into 1 /2-inch cubes 1/2 cup minced parsley Instructions: Over high heat olive oil in a large saucepan. Add scallions, onion, bell pepper and celery. Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Add garlic, cayenne and thyme and saute for a few seconds. Add broth, bring liquid to a boil, then add beans, spinach and corn. Cover and simmer gently for 20 minutes to bring flavors together. Stir turkey and parsley into stew and simmer, uncovered just until turkey is cooked through. Season to taste with salt and pepper. Serve over boiled rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 5325,"Vegan Saffron Risotto 1 large leek 1 small bulb fennel 1 cup dry white wine 2 medium carrots, roughly chopped 1 celery stalk, roughly chopped 3 cloves garlic, smashed Three 3-inch strips of peel from 1 orange 4 sprigs parsley 2 sprigs thyme 1 bay leaf Kosher salt 5 whole black peppercorns Large pinch saffron 2 tablespoons extra-virgin olive oil Kosher salt 1 tablespoon tomato paste 1 tablespoon low-sodium soy sauce 1 clove garlic, finely chopped Pinch cayenne pepper 2 cups Arborio rice 1 cup dry white wine One 14.5-ounce can whole peeled plum tomatoes, drained and roughly chopped 1 cup loosely packed fresh parsley leaves, chopped 4 tablespoons nutritional yeast Instructions: Separate the white and green (light and dark) portions of the leek, and cut each in half lengthwise; rinse well to remove any soil. Roughly chop the green top, and set aside for the stock. Thinly slice the white portion into half circles, and set aside for the risotto. Cut the tops off the fennel, and roughly chop for the stock. Finely chop the fennel bulb, and set aside for the risotto. For the stock: Put the wine, leek greens, fennel tops, carrots, celery, garlic, orange peel, parsley, thyme, bay leaf, 1 teaspoon salt and peppercorns in a large pot. Bring to a simmer, and cook, stirring occasionally, until most of the wine has evaporated, 6 to 7 minutes. Add 10 cups of water, and bring to a boil; reduce to a gentle simmer, and cook until the stock has reduced by about one third (7 to 8 cups), about 30 minutes. Strain, then use the back of a ladle to squeeze out any excess liquid from the vegetables; discard the vegetables, and keep the stock warm (or cool the stock and refrigerate for up to 3 days). For the risotto: Add a splash of water to the saffron in a small bowl, and set aside to bloom. Heat the oil in a large saucepan over medium heat. Add the sliced leeks, chopped fennel and a pinch of salt, and cook, stirring frequently with a wooden spoon, until soft, 6 to 7 minutes. Add the tomato paste, soy sauce, garlic, 1 teaspoon salt and cayenne, and stir for 1 minute. Add the rice, and stir until coated. Add the wine, and simmer, stirring constantly, until it is absorbed, about 1 minute. Add 3 cups of the warm stock, the saffron and the blooming water to the rice. Bring to a simmer, and cook, stirring constantly, until most of the liquid is absorbed, 7 to 8 minutes. Add 3 more cups of stock, bring back to a simmer and cook, stirring constantly, until the rice is tender but slightly toothsome, 10 to 12 minutes more. In the last few minutes of cooking, add the tomatoes. Remove the saucepan from the heat. Stir in half the parsley and 3 tablespoons of the nutritional yeast, and season to taste with salt and pepper. Adjust the consistency of the risotto by adding more of the stock as necessary. Pour into a serving dish, and sprinkle with the remaining parsley and 1 tablespoon nutritional yeast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5326,"Leftover-Brisket Breakfast Tacos 2 plum tomatoes, halved 1/2 white onion, sliced into 4 chunks
1/4 cup olive oil, plus more if needed
Kosher salt
2 canned chipotle peppers in adobo sauce, stemmed and seeded, plus 2 teaspoons adobo sauce
2 tablespoons canned diced green chiles (mild or hot)
1 1/2 cups chopped leftover brisket (see Cook's Note)
6 large eggs, lightly beaten
8 taco-sized flour tortillas, warmed
1 small bunch cilantro, roughly chopped
3/4 cup crushed potato chips, optional Instructions: Position an oven rack on the top level (or on a level that can accommodate a skillet) and preheat the broiler. Place the tomatoes, onion, 1 tablespoon of the olive oil and a pinch of salt in a small cast-iron skillet, then toss together and spread evenly. Broil, tossing halfway through, until charred around the edges, about 15 minutes. Watch closely to prevent scorching. Add the tomato mixture to a blender with the chipotles and adobo sauce. Process until chopped, about 10 seconds. Transfer to a medium bowl and stir in the green chiles and 1/2 teaspoon salt. Taste and add more salt if needed. Set aside.
Heat a large nonstick skillet over medium-high heat. Add the brisket and cook, adding 1 or 2 teaspoons of olive oil if the pan seems dry, until crisped all over, about 2 minutes. Transfer to a plate.
Heat the remaining 3 tablespoons olive oil in the same skillet, swirling to coat. Pour in the eggs and cook, undisturbed, until just set around the edges, about 15 seconds. Using a rubber spatula, pull the set egg from around the edges into the center of the skillet. Continue cooking, drawing the spatula around the edge of the pan every 15 to 20 seconds, until the eggs are softly set, about 3 minutes. Remove from the heat.
Fill the warmed tortillas evenly with the scrambled eggs, brisket, tomato salsa, cilantro and crushed potato chips if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 5327,"(Web Exclusive) Round 2 Recipe: Potato Stuffed Onions 4 medium yellow onions, peeled 1/2 cup shredded Cheddar 1 cup leftover Potato Salad 1 pound red potatoes, cut in to 1-inch cubes 1 bunch scallions, washed 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon spicy brown mustard 1 teaspoon chopped garlic 1/2 teaspoon kosher salt Pinch freshly ground black pepper Instructions: Preheat oven to 400 degrees F Slice the top third off each onion and set aside; save tops. Slice an X in the inner 2/3 of each onion. Using a spoon remove the inner 2/3 portion of the onion making a bowl. Dice up the inner section of each onion, on a cutting board, and set aside. Mix the shredded cheese with the potato salad in a small bowl. Evenly divide the potato mixture into each onion bowl and cover with the reserved onion top. Place on a baking sheet and bake for 20 minutes or until onions are tender. Bring a medium pot of salted water to a boil over medium heat. Add potatoes and cook for 8 minutes or until slightly tender. Strain, place in large bowl and let cool until slightly warm. While potatoes are cooking, set up grill or grill pan for direct cooking over medium heat. Place scallions on hot oiled grill and cook for 4 minutes. Transfer to a cutting board and set aside. To the bowl with the potatoes add mayonnaise, sour cream, mustard, garlic, salt and pepper and gently mix until well blended and potatoes are coated. Slice grilled scallions and mix into the potatoes. Serve immediately or keep covered in the refrigerator for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5328,"Asian-Marinated Pork Loin with Gingered Sweet Potatoes and Five-Spice Apples 4 cups water 1/3 cup kosher salt 1/3 cup sugar 1 tablespoon dark soy sauce 1 1/2 teaspoons toasted Szechwan peppercorns 1 tablespoon toasted black peppercorns, plus freshly ground black pepper 4 1/4-inch-thick slices fresh ginger 2 star anise 2 bay leaves 1 4-pound pork loin 2 tablespoons canola oil Gingered Sweet Potatoes (recipe follows) Five-Spice Apples (recipe follows) 1/4 cup chives cut into 1-inch lengths, for garnish 2 tablespoons cl Oil, for garnish (recipe follows) 6 tablespoons butter 6 garlic cloves, peeled 2 tablespoons finely chopped fresh ginger 1 1/2 cups heavy cream 4 medium sweet potatoes, peeled and roughly chopped Salt and freshly ground black pepper 2 tablespoons canola oil 1 small red onion, cut into 1/4-inch dice 1 1/2 teaspoons five-spice powder 1 tablespoon brown sugar, packed 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch dice 1 cup apple juice Salt and freshly ground black pepper 1 tablespoon butter 1/2 cup cl powder, such as ancho, chimayo, or pasilla 1/2 tablespoon ground cumin 1 teaspoon salt 3 cups canola oil Instructions: One day in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a deep baking dish large enough to hold the pork and stir to mix. Add the pork; if it is not covered, add more water. Cover and refrigerate overnight. Preheat the oven to 375 degrees F. Rinse the pork thoroughly with cold water, pat dry, and season with the ground pepper to taste. Heat a large skillet over high heat, add the oil, and swirl to caot the bottom of the pan. When the oil shimmers, add the pork and brown on all sides. Transfer the pork to a roasting pan and roast just until the pork is hot through to the center (about 125 degrees F internal temperature), 25 to 30 minutes. The interior of the pork will remain pink. Allow the pork to rest for 10 minutes and cut into 1/4-inch slices. Divide the gingered sweet potatoes among 4 plates, surround with the pork, and add the five-spice apples. Garnish with the chives, drizzle with the cl oil, and serve. Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and saute, stirring occasionally, until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm. Meanwhile, combine the sweet potatoes in a large saucepan with enough water to cover them completely. Bring to a boil over high heat and cook until they can be pierced easily with the tip of a knife, 20 to 30 minutes. Drain and trasnfer to a food processor. Add the cream and process until well blended. Add the remaining butter, season with salt and pepper, and puree until smooth. Transfer the potatoes to a bowl, correct the seasonings, and serve. For the Five-Spice Apples: Heat a medium skillet over medium heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the onion and saute, stirring, until brown, about 8 to 10 minutes. Add the five-spice powder, brown sugar, apples, and juice. Stir, season with salt and pepper to taste, and cook until the liquid is reduced by half, about 12 minutes. The apples should retain their shape and some liquid should remain in the pan; do not overcook. Stir in the butter and correct the seasonings. Serve warm. For the cl Oil: In a medium skillet, combine the cl powder, cumin, and salt, and heat over medium heat just until the mixture begins to smoke. Whisk in the oil and remove from the stove. Allow the cl oil to cool, transfer it to a glass jar, and let stand overnight. Cover and use or store. The oil will separate from the solids; use the red oil only. ","[Pinot Noir, Shiraz, Tempranillo, Barbera]" 5329,"Baked Rice Pudding with Apricots 3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear 4 cups milk 1/4 cup diced dried apricots 1/4 vanilla bean, split lengthwise and scraped 1/2 teaspoon freshly grated lemon zest 1/2 cup sugar 4 egg yolks Instructions: Preheat the oven to 300 degrees F. In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 5330,"Southern Fried Turkey 8 ounces unsalted butter 2 1/2 ounces red pepper sauce 1/2 cup water 2 garlic cloves 2 bay leaves 12 to 13 pound turkey Approximately 6 gallons peanut oil Instructions: Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying. Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot ? this insures no spill over when working with hot oil. Pour out the water, dry the pot and turkey thoroughly. Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential. Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in. Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 5331,"Ancho cl-Mexican Chocolate Cookies 1 3/4 cups all purpose flour 1/3 cup good quality unsweetened Dutch-process cocoa powder
2 teaspoons of your favorite ground cl powder, such as ancho cl powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup dark chocolate chunks
1/2 cup unsalted pepitas (shelled pumpkin seeds), lightly toasted
Instructions: Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, cl powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined. Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined. Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie. Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container. ","[Pinot Noir, Tempranillo, Barbera, Grenache Blanc]" 5332,"Melon Madness 2 parts Sauza? Signature Blue Silver Tequila 3 parts honeydew melon puree 1 part agave nectar Honeydew melon garnish Instructions: Add ingredients to blender with ice and blend till smooth. Pour into glass and serve. Garnish with honeydew melon. ","[Tequila, Moscato, Riesling]" 5333,"Oatmeal Peanut Butter Bars 3/4 cup baking mix (recommended: Bisquick) 2 cups quick oats (recommended: Quaker) 1/2 cup creamy peanut butter 1/2 cup cinnamon applesauce 1/2 cup raisins 1/2 cup chocolate chips 1 egg 1/3 cup honey Instructions: Preheat oven to 350 degrees F. Lightly spray an 11 by 7-inch or 9 by 9-inch baking pan with cooking spray; set aside. In a mixing bowl, stir together baking mix and oats until well blended. Add remaining ingredients and stir until well combined. Press dough into prepared baking pan. Use oven mitts to place pan in oven. Bake for 20 to 25 minutes. Cool completely before cutting into bars. ","[Chardonnay, Riesling, Moscato, Merlot]" 5334,"Robert Ribs 4 racks baby back ribs 1 cup soy sauce 1 cup Worcestershire sauce 2 tablespoons Rib Rub, recipe follows BBQ Sauce, recipe follows 3 tablespoons light brown sugar 2 tablespoons cayenne powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons white pepper 2 tablespoons kosher salt 1 tablespoon dry mustard, such as Coleman's 1 tablespoon course black pepper 5 teaspoons seafood seasoning, such as Old Bay 1 teaspoon ginger powder 3 cups ketchup 1 cup brown sugar 1 cup rice wine vinegar 1/2 cup stone ground mustard 1/3 cup Worcestershire sauce 2 tablespoons cayenne pepper 1 tablespoon sea salt Instructions: Prepare a smoker to high heat, 450 degrees F. To prepare the ribs, remove the silver skin from the back or under rib side. Mix the soy and Worcestershire sauces together. Then on a baking sheet or pan, mop on the basting liquid and sprinkle with the Rib Rub. After basting and seasoning, place the ribs on the rack of the smoker and cook for 1 hour. Mop or baste twice during cooking. Once the ribs have cooked for 1 hour, glaze with BBQ Sauce and finish for a final 10 minutes to allow the sauce to glaze the ribs. Serve and enjoy. Cook's Note: Ribs may require additional cooking time due to size and tenderness. With a wooden spoon, blend the brown sugar, cayenne, garlic powder, onion powder, white pepper, salt, dry mustard, black pepper, seafood seasoning and ginger powder until mixed. Then bag until usage. In a bowl, whisk together the ketchup, sugar, vinegar, mustard, Worcestershire sauce, cayenne and salt in a saucepan over low heat. Cook for 5 to 6 minutes to blend flavors. Remove from the heat and hold until using.
","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 5335,"Branzino with Puttanesca 4 piquillo peppers or 1 roasted red bell pepper from jar 1 clove garlic
1/3 cup pitted Kalamata olives, rinsed
2 tablespoons capers, drained and rinsed
1 tablespoon tomato paste
1/2 teaspoon anchovy paste
1/8 teaspoon salt
1/4 cup extra-virgin olive oil
8 branzino fillets, skin on 1 teaspoon salt
1/4 cup olive oil
Instructions: For the puttanesca: To the bowl of a food processor, add the peppers, garlic, olives, capers, tomato paste, anchovy paste and salt. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. With the motor running, add 1 tablespoon water and the olive oil in a steady stream until emulsified and smooth. Pour the sauce into an airtight container and store in the refrigerator until ready to serve. For the branzino: Dry the branzino fillets well with paper towels. Score the skin of each fillet three times with a sharp knife. Sprinkle with the salt. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Lay 4 fillets, skin-side down, in the pan; press gently to ensure full contact with the pan. Cook until the skin is golden brown and the flesh is opaque at the edges, 2 minutes. Flip the fillets and cook for an additional 10 seconds; remove to a plate. Wipe out the pan and repeat with the remaining oil and fish. To serve, spread some sauce on each serving plate and shingle 2 fillets on top. Drizzle with a little more sauce if desired. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 5336,"Mexican Red Rice 1/3 cup vegetable oil 3 cups long grain rice, rinses 1 medium onion, chopped 5 Serrano chiles, or to taste, stemmed, seeded if desired 2 garlic cloves, chopped 3/4 cup chicken stock, vegetable stock, or water 3 cups Red Tomato Salsa (recipe follows) 2 tablespoons vegetable oil 1 medium onion, thinly sliced 4 cups diced canned Italian plum tomatoes 1 cup tomato juice 2 garlic cloves, peeled 1 large jalopeno cl, stemmed, seeded if desired 1 teaspoon salt Instructions: Preheat the oven to 350 degrees. Heat the oil in a medium heavy saucepan or skillet over medium low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Add the onions and Serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released. Pour in the stock or water and the tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30-40 minutes. Stir and serve hot. Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade, or a blender. Add the remaining ingredients except salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust seasoning and serve as dipping sauce for chips or use in other recipes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 5337,"Apple Fritters 1/2 cup whole milk 1 3/4 cups all-purpose flour, plus more for kneading and the surface
2 tablespoons granulated sugar
1 3/4 teaspoons active dry yeast
1/2 teaspoon kosher salt
1 large egg 3 tablespoons unsalted butter, at room temperature, plus more for the bowl Oil, for frying 3 small apples, peeled, cored and diced (about 3 cups) 2 teaspoons apple cider vinegar 2 tablespoons unsalted butter 2 tablespoons granulated sugar 1 cup confectioners' sugar 1 to 2 tablespoons whole milk 1/2 teaspoon pure vanilla extract Instructions: For the dough: Heat the milk in a small saucepan over medium heat just until bubbles form around the edge. Transfer the milk to a small bowl and let it cool to about 110 degrees F.
Meanwhile, in a large bowl, whisk together the flour, granulated sugar, yeast and salt.
Add the egg to the milk and whisk to combine. With a wooden spoon, add the milk mixture to the flour mixture and stir it into a ball. Tip the dough onto a lightly floured surface and knead the dough until it is smooth, about 5 minutes. You can add a little bit more flour at this point if necessary.
Next, knead the butter into the dough piece by piece, using a flexible bench scraper to scrape the butter back into the dough as you knead. The dough will seem sticky and buttery, but don't add more flour. Just keep kneading and stretching the dough until the butter is completely absorbed and the dough is smooth. Pop the dough into a buttered bowl, cover tightly with plastic wrap and refrigerate overnight.
For the apple mixture: The next day, toss the apples with the cider vinegar in a medium bowl.
In a large skillet, melt the butter over medium heat. Sprinkle the granulated sugar over the melted butter and cook, stirring, until the sugar turns deep golden brown, 2 to 3 minutes. (The butter and sugar may separate. Don't worry.) Add the apples and toss to combine. Cook until the apples release some of their juice and are just tender but still hold their shape, 1 to 2 minutes. Use a slotted spoon to transfer the apples to a plate. Cook the remaining liquid down until thick and syrupy, about 3 minutes more. Drizzle the caramel over the apples and toss gently to combine. Let cool to room temperature.
Pull the dough out of the fridge. On a lightly floured surface, roll the dough out into a large rectangle, with the short sides at the bottom and the top, about 1/4 inch thick. Use a slotted spoon to transfer half the apples to the bottom half of the rectangle. Leave most of the apple liquid behind. Fold the top half of the dough over the bottom half. Press the dough down to seal in the apples. Spread the rest of the apples, without too much of that liquid, on the right half of the dough square. Then fold the left half of the dough over the apples and press to seal. Roll this into a ball, transfer it to a buttered bowl, cover lightly and set aside to double, about an hour.
On a floured surface, tip the doubled dough out and press it into a big square. Use the bench scraper to cut the dough into 12 equal pieces. Shape each piece into a rough ball as best you can. Don't worry if they seem messy or apples pop out. Just smoosh them back together and proceed. Transfer the pieces to well-floured baking sheets. Cover lightly with plastic and let stand until puffed, about an hour.
Heat 3 inches of oil in a large, heavy-bottomed pot to 360 degrees F. Line a baking sheet with paper towel.
For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and vanilla in a bowl. Add more milk or a little water if necessary. It should be runny.
Very carefully transfer a puffed piece of dough to a large spider or spatula and lower it into the oil. Add a few more dough balls, but don't crowd the pan. Cook until they are golden brown and puffed, 2 to 3 minutes, flipping halfway through. Make sure to keep the oil temperature between 350 to 360 degrees F. Lift the fritters out with the spider and set them on the paper towel-lined baking sheet for about 3 minutes.
Transfer the fritters to a rack and use a pastry brush to cover them in glaze. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5338,"Orzo Salad with Mustard Greens and Dried Cherries 2 cups chicken broth 2 tablespoons unsalted butter
1 small yellow onion, chopped small
2 teaspoons fresh thyme leaves
1 teaspoon ground cumin
1 1/2 cups orzo pasta
1/2 cup dried cherries, roughly chopped
1/2 cup pistachios, toasted and roughly chopped
1 teaspoon lemon zest
1/4 cup extra-virgin olive oil
1 1/2 cups packed mustard greens, cut into thin slices
1/2 cup fresh parsley, roughly chopped, for garnish
Instructions: Combine the chicken broth and 1 cup water in a small saucepan and bring to a simmer. Reduce the heat; hold at a gentle simmer. Melt the butter in a medium pot over medium heat. Add the onions and cook until soft and translucent, 3 to 5 minutes. Stir in the thyme, cumin and orzo, and toast the pasta for 2 to 3 minutes. Carefully pour in the simmering broth and stir to combine. Bring to a simmer, then cover the pot and reduce the heat to medium low. Cook until all the liquid is absorbed, 20 minutes. Fluff with a fork. Fold in the cherries, pistachios, lemon zest, olive oil and mustard greens. Top with parsley to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5339,"Zabaglione with Fresh Strawberries Ice, for chilling 1/3 cup sugar 4 egg yolks, at room temperature 2/3 cup prosecco 3 tablespoons dark rum, optional 1 cup heavy cream 4 cups ripe strawberries, cleaned, hulled and halved Instructions: Prepare an ice bath with a large bowl filled with ice and a little water. Set aside. Set up a double boiler with a heat-proof bowl set on top of a 4-quart pot with 1 to 2 inches of simmering water. The water should not touch the bottom of the bowl. Off of the heat, add the sugar and egg yolks and whisk together until they lighten. Whisk in the prosecco and rum, if using.
Put the bowl over the simmering pot and whisk constantly until the mixture thickens and becomes thick and frothy, 3 to 5 minutes. You'll know it's done if it forms a ribbon (figure 8) when drizzled back into the bowl. Remove from the heat and set in the ice bath to cool.
Meanwhile whip the cream to soft peaks and set aside. When the zabaglione is cooled, add a spoonful of the cream to the zabaglione to lighten it and stir with a whisk. Gently fold in the remaining cream in 2 intervals.
Put the halved strawberries into 4 dessert bowls. Spoon over the zabaglione and serve immediately. ","[Prosecco, Moscato, Vin Santo, Riesling]" 5340,"Guinness Floats with Whiskey Whipped Cream 1/2 cup cold heavy cream 2 tablespoons Irish whiskey, plus more to taste 2 teaspoons sugar 2 cups vanilla, chocolate or coffee ice cream 1 12-ounce bottle Guinness or other stout, chilled Instructions: Combine the heavy cream, whiskey and sugar in a bowl and whisk until soft peaks form. Taste it, then fold in more whiskey if you want! Divide the ice cream between 2 chilled glasses, then very slowly pour the Guinness into each. (Be careful -- it will bubble over if you pour too fast!) Serve with the whiskey whipped cream. ","[Porter, Stout, Barrel-Aged Brown Ale]" 5341,"Chino Chopped Vegetable Salad 1 tablespoon Dijon mustard 3 tablespoons sherry wine vinegar 1/2 cup extra virgin olive oil 1/2 cup almond or safflower oil Salt Freshly ground white pepper 1 tablespoon olive oil 1/2 cup diced fresh artichoke bottoms Salt Freshly ground white pepper 1/2 cup diced carrots 1/2 cup diced green beans 1/2 cup diced red onion 1/2 cup diced radicchio 1/2 cup fresh corn kernels 1/2 cup diced celery 1/2 cup diced ripe avocado 1/4 cup peeled, seeded, and chopped tomato 4 teaspoons grated Parmesan cheese 1 cup mixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces Instructions: In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve. In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool. Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery. When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning to taste. Toss the greens with the reserved vinaigrette and season with salt and pepper to taste. Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 5342,"Vegetable Sushi 3 cups short-grain Japanese rice, rinsed 1/3 cup rice vinegar 3 tablespoons sugar Salt 10 nori sheets (dried seaweed), halved Sesame seeds, for sprinkling 1 cucumber 1 avocado 1 plum tomato, seeded 1 small red onion 20 asparagus spears, trimmed and blanched Wasabi paste, for spreading and serving 1 romaine lettuce heart Pickled ginger, for serving Instructions: Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan. Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice. Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds. Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi. Photography by Rick Lew ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 5343,"Super-Stuffed French Toast 6 jumbo eggs, beaten 1/4 cup heavy cream 2 tablespoons vanilla extract 2 tablespoons ground cinnamon, plus more for topping Salt 1/4 cup sugar 12 slices brioche bread, about 1/2-inch thick 6 ounces apple pie filling 6 ounces cherry pie filling Nonstick cooking spray Powdered sugar, for topping Instructions: Preheat indoor grill or griddle. In a medium bowl, whisk together eggs, cream, vanilla, cinnamon, pinch of salt and sugar until well combined. Lay 6 slices of bread out and lightly brush egg mixture around edges. Press a \pocket\ in the middle of each slice of bread for the filling. Heap 2 teaspoons of apple or cherry pie filling in the middle of each bread pocket. Take remaining 6 slices and brush the edges with egg mixture. Place on top of bread with filling and seal edges with fingers. Dip stuffed bread in the egg mixture and place on sprayed griddle; cook for 6 to 8 minutes, turning once, until lightly browned. Sprinkle with cinnamon and/or powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 5344,"Chocolate Pretzels 2 cups all-purpose flour 3/4 cup margarine or butter (1 1/2 sticks), softened 3/4 cup sugar 1/3 cup unsweetened cocoa 2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 teaspoon salt 1 large egg 1/4 cup sliced almonds, toasted Instructions: About 2 1/2 hours before serving or early in the day In large bowl, with mixer at low speed, beat all ingredients except almonds until mixture is well blended. With hands, knead until mixture forms a ball and is smooth. (chop toasted almonds: place on plate. Preheat oven to 350 degrees F. Working with half the cookie dough, with hands, on unfloured work surface, roll 1 tablespoon of dough at a time into a 10-inch long rope. Shape rope into a loop-shaped pretzel. Gently press pretzel cookies, top side down, into chopped almonds. Place cookies, almond-side up, about 1/2-inch apart in ungreased large cookie sheet. Bake pretzels cookies, 15 minutes or until cookies begin to brown on bottoms. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough. Store cookies in tightly covered container. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 5345,"Italian Stuffed Jalapenos 15 jalapenos, preferably red, cut in 1/2, seeded and deveined 1 tablespoon canola oil 2 pounds mild Italian sausage, casings removed 1/4 cup minced red onion 1/4 cup minced red bell pepper 3 tablespoons minced garlic 2 cups mascarpone or cream cheese 1/4 cup grated Parmesan, plus more for garnish Salt and pepper 1/2 cup shredded mozzarella cheese Instructions: Preheat oven to 350 degrees F and set a rack in the middle of the oven. Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium. Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper. Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese. Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 5346,"Grilled Swordfish with Pesto 2 teaspoons minced gingerroot 2 cloves garlic, minced 3 tablespoons fresh lime juice 2 tablespoons olive oil 2 tablespoons minced thyme Salt and pepper 4 swordfish steaks, (about 6 ounces each and 1-inch thick) 1/3 cup olive oil 1/2 cup freshly grated Parmesan cheese 1/3 cup pine nuts Salt and freshly grated black pepper 2 cups coarsely chopped fresh basil leaves Instructions: In a bowl combine the gingerroot, garlic, lime juice, oil, thyme, salt and pepper. Arrange the swordfish steaks in a shallow glass baking dish and spoon the marinade over them. Let the fish marinate, covered and chilled, turning once, for an hour. Meanwhile, make the pesto. In a food processor combine all the ingredients and transfer to a bowl. Place swordfish steaks on your grill. Cook the steaks 4 inches above the coals for 3 to 4 minutes on each side, or until firm to the touch. Alternatively, broil them under a preheated broiler 4 inches from the heat for 3 to 4 minutes on each side. Serve with pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 5347,"The Dark and Shandy 1 cup sugar 3/4 teaspoon whole black peppercorns 12 whole allspice One 6-inch piece ginger, thinly sliced (about 1 1/2 cups) 6 tablespoons fresh lime juice Ice Six 12-ounce bottles dark lager beer, such as Negra Modelo, chilled 6 tablespoons dark rum Lime wedges, for garnish Instructions: Combine 2 cups water with the sugar, peppercorns, allspice and ginger in a small pot. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Simmer until slightly reduced and a bit syrupy, about 25 minutes. Remove from the heat, cool and then strain. You will have about 1 1/4 cups syrup.
Mix the ginger syrup and lime juice together. Fill each pint glass halfway with ice and add 2 to 4 tablespoons of ginger syrup, depending on how gingery you want it, to each glass. Pour a bottle of beer over the syrup, and then slowly pour a tablespoonful of dark rum over the top so it floats. Garnish each glass with a lime wedge. ","[Rum, Ginger Beer, Brown Ale, Cream Ale]" 5348,"Eggplant Parmesan 2 eggplants 4 eggs
1 cup olive oil
1 tablespoon chopped garlic
6 leaves chopped fresh basil
1/4 cup white wine
3 cups your favorite marinara sauce
12 slices provolone 12 tablespoon grated Parmesan 1 tablespoon chopped fresh parsley
Instructions: Slice the eggplants into twelve 1/2-inch-thick slices (total), then stack them on top of each other and cut off the eggplant skins. (Cut your slices first, then the skin, so that you don't cut too much eggplant flesh off.) Beat the eggs in a bowl and put the eggplant slices in the egg wash. Preheat 2 saute pans over high heat with 1/2 cup olive oil in each pan. Take the eggplant slices from the egg wash and saute 6 slices in each pan until golden brown on each side. Once you flip the slices over, poke a couple of holes with a fork in the eggplant. Then hold the eggplant to one side of the pan and drain the oil out of each pan. Add the garlic and basil to each pan. Add 2 ounces white wine to each pan. Then add 12 ounces marinara sauce to each pan. Turn down the heat to a simmer. Turn the eggplant slices in the saute pans, making sure the sauce is on the bottom and the eggplant remains on top. Top each slice with 1 slice of provolone. Add 1 tablespoon Parmesan to each eggplant slice. Add a pinch of chopped parsley to each pan. Then cover to melt everything together. Then plate. When plating, take the eggplant out first, making sure the cheese stays on top. Surround the plated eggplant with the remaining sauce in the pan. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 5349,"Casadielles (Walnut Popovers) 4 1/2 cups flour 1 teaspoon salt 1 cup cold butter 1 cup water 7 1/2 cups ground walnuts 2 cups sugar 5 tablespoons honey 2 1/2 teaspoons anise seed, toasted and ground Oil, for frying Confectioners' sugar for decorating Instructions: Make the pastry dough: Combine the flour and the salt. Cut the butter into the flour and salt mixture until it resembles coarse crumbs. Add a cup of water and mix until the dough just comes together and leave it to stand for 30 minutes. In the meantime, mix the ground walnuts, sugar, honey, and anise together well for the filling. Roll out the dough thinly and cut it into 4 by 3-inch rectangular pieces. Place some filling on each piece and wrap the dough around it. Press the long sides of the dough together using a fork. Fry the pastry pockets individually in hot oil. Lift them out of the oil and drain on paper towels. Sprinkle with confectioners' sugar before serving. Variation: The filled pastry pockets can also be coated with beaten egg, placed on a buttered baking sheet and baked in preheated oven at 350 ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5350,"Slow Cooker Pot Roast One 4- to 5-pound beef chuck roast Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
2 yellow onions, thickly sliced lengthwise
2 tablespoons tomato paste
1/2 cup dry red wine 2 cups reduced-sodium beef broth
2 tablespoons Worcestershire sauce
3 carrots, peeled and chopped
3 sprigs fresh parsley
3 sprigs fresh thyme
2 dried bay leaves
2 stalks celery, sliced
Instructions: Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate. Add the garlic and onions to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook, scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat. Nestle the beef into the onions and add the broth, Worcestershire, carrots, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours. Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes. (You can also puree some of the carrots and onions in a food processor and add it to the cooking liquid to thicken it.) Slice the pot roast, ladle the gravy over it, and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 5351,"Passion Fruit Cupcakes with Avocado Buttercream Frosting Butter, for greasing, optional 3 eggs 3/4 cup oil 3/4 cup granulated sugar 3 teaspoons vanilla extract 1 1/2 cups flour, sifted 1 1/2 teaspoons baking powder 1/2 teaspoon strawberry-flavored gelatin 1/4 teaspoon salt 3/4 cup passion fruit rum 2 cups confectioners' sugar 1 stick (1/2 cup) butter 1 teaspoon meringue powder 1 teaspoon vanilla extract Juice of 1 lime 1/2 ripe avocado Pinch salt Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Butter a 12-cup muffin tin or line with parchment paper.
Blend the eggs, oil, granulated sugar and vanilla in a mixer. Add the flour, baking powder, gelatin and salt. Add the rum and blend until smooth. Do not over beat. Fill the tins halfway full with batter and bake until a toothpick inserted comes out clean, 15 to 18 minutes. For the frosting: Cream the confectioners' sugar, butter and meringue powder until creamy and fluffy in a mixer. Add the vanilla and lime juice, cream until well blended. Mix in the avocado until smooth. Do not over beat. Add salt to taste.
Frost each cupcake with the frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5352,"Grilled Portobello Panini 2 large portobello mushrooms, stems removed, gills scraped out, sliced horizontally into 2 thin pieces 1 small red pepper, seeds and ribs removed, quartered Olive oil Kosher salt and freshly ground black pepper 1/2 cup baby arugula Herbed Cream Cheese Spread, recipe follows 1 loaf ciabatta 4 ounces low-fat cream cheese, at room temperature 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh chives 1 clove garlic, peeled and smashed Kosher salt and freshly ground black pepper Instructions: Heat a grill pan to medium-high heat. Add the mushrooms and red peppers to a sheet tray, drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Grill the portobellos for 3 minutes per side, 6 minutes total. Grill the red peppers for 5 minutes per side, 10 minutes total. Remove from the grill and set aside until cool enough to handle. Cut two 4-inch pieces of bread, then slice in half lengthwise. Spread the Herbed Cream Cheese Spread on each piece of bread. Pile on the grilled portobellos, red peppers and arugula on 2 slices of the bread and close the sandwiches. Place the sandwiches on top of the hot grill pan and place a cast-iron skillet on top to press. Cook for 3 to 4 minutes, and then flip and cook 3 to 4 more minutes on the remaining side. Slice on a diagonal and serve. Add the cream cheese, basil, chives and garlic to a bowl of a food processor and pulse until smooth and combined. Season with salt and pepper.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5353,"Positively Warm Apple Pie 6 oz. apple cider (heated) 2 oz. Tuaca liqueur Whipped cream Pinch cinnamon and nutmeg Pinch cinnamon and nutmeg
1 cinnamon stick Instructions: In a glass coffee mug or heat-resistant goblet, combine your heated cider and Tuaca. Top with whipped cream. Sprinkle with cinnamon and nutmeg. Add cinnamon stick. ","[Chardonnay, Riesling, Moscato, Merlot]" 5354,"Tiramisu 6 extra-large egg yolks, at room temperature* 1/4 cup sugar 1/2 cup good dark rum, divided 1 1/2 cups brewed espresso, divided 16 to 17 ounces mascarpone cheese 30 Italian ladyfingers, or savoiardi Bittersweet chocolate, shaved or grated Confectioners' sugar (optional) Instructions: Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso. You can find savoiardi and mascarpone in an Italian specialty store. ","[Barolo, Barbaresco, Chianti, Rioja]

" 5355,"Banana Coconut Cake 7 ounces unsalted butter 1 1/2 cups granulated white sugar 3 large eggs 1/2 cup buttermilk 1 1/3 cups mashed ripe banana 1 1/3 cups sifted cake flour 1 teaspoon baking powder 3/4 teaspoon salt 3/4 teaspoon baking soda 1/2 cup finely chopped pecans 1 can (13.5 ounces) unsweetened coconut milk* 1 cup milk 2/3 cup white sugar 5 egg yolks 1/3 cup cornstarch 3 bananas, sliced 1/4 cup lemon juice 2 tablespoons white sugar 1 cup unsweetened coconut flakes, toasted golden brown Instructions: Cake:
Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans. In the bowl of an electric mixer, beat the butter and sugar together until it is light and fluffy. Add the eggs one at a time, beating well in between each addition, and continue to beat until very light and fluffy. Add buttermilk and mashed banana and mix well. In a separate bowl, sift and dry ingredients together (flour, baking soda, salt, baking powder), then add to batter and mix at low speed on the electric mixer until moistened. Beat one minute at medium speed, then fold in pecans and pour batter evenly into the two prepared cake pans. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean. After removing the cakes from the oven, allow them to cool for five minutes, then invert onto a cooling rack. Assemble when thoroughly cooled.
Coconut Custard:
Line a baking sheet with parchment paper and cut another piece of parchment to the same size. Set both aside. Combine the coconut milk and milk and stir together. In a bowl, mix 2/3 cup of sugar with 1/3 cup cornstarch and stir with a fork until free from lumps. Mix the sugar and cornstarch together with the egg yolks and 1 cup of coconut milk mixture. Whisk until smooth and set aside. In a heavy saucepan, bring the remaining coconut milk mixture to a boil. Pour it into the bowl with the egg yolk-sugar mixture, whisking constantly. Return the mixture to the saucepan over medium flame and continue stirring. Cook until small bubbles start to form on the surface of the custard. Remove from the heat and spread onto the parchment-lined baking sheet. Cover the top of the custard with the other sheet of parchment to prevent a skin from forming. Cool in the refrigerator.
To Assemble Cake:
In a large bowl, gently toss banana slices with the lemon juice, and sugar. Trim the top of the first layer of cake so that the surface is level, then spread with a thin layer of custard. Place bananas completely over bottom layer, so that no cake is showing. Spread with another layer of coconut custard. Place next cake layer on top of this and spread the top generously with coconut custard. Garnish liberally with toasted coconut flakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 5356,"Cava Gelatin 1/4 cup superfine sugar 3/4 cup boiling water 1 package unflavored gelatin (recommended: Knox) 1 (750 ml.) bottle cava, Spanish sparkling wine, regular or rose 1 package raspberries Instructions: Place sugar in a bowl cover with boiling water and whisk. Sprinkle gelatin over the solution, and whisk lightly to incorporate. Let gelatin mixture cool to room temperature. Pour the gelatin mixture into a large pitcher. Pour out an 8 ounce glass of the cava and pour the rest of the cava, on an angle, into the pitcher to minimize foam. Stir gently with the whisk. Use the reserved 8 ounces of cava for another purpose. Pour into 6 wine glasses and refrigerate immediately. Refrigerate until set, at least 2 hours. Garnish the glasses with a few raspberries. ","[Cava, Prosecco, Asti Spumante, Lambrusco]" 5357,"Mac-O'-Lantern Three 14.5-ounce cans evaporated milk 12 ounces sharp Cheddar, grated
12 ounces American cheese, grated
3 tablespoons cornstarch
1 1/2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1 1/2 pounds elbow macaroni, cooked to very very al dente
3 large eggs, lightly beaten Nonstick cooking spray
Orange food coloring
1 broccoli stem Instructions: Preheat the oven to 400 degrees F. Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated, then add the mustard. Add the cheese mixture to the simmering evaporated milk and whisk constantly, being careful not to scald or scorch the bottom of the pot, until homogeneous and thickened, about 10 minutes. Season to taste with salt and pepper. Reserve 1 1/2 cups of cheese sauce in a heatproof measuring cup. Add the sauce to the macaroni and season to taste. Reserve 1 cup mac 'n' cheese and stir the remaining mac 'n' cheese with the beaten eggs. Spray the inside of a Bundt pan with a liberal amount of cooking spray. Working quickly, spread the macaroni mixture into the pan and bake until golden brown, about 25 minutes. Let cool 10 minutes. Microwave the reserved cup cheese sauce (or reheat gently on the stovetop) until pourable, 2 to 3 minutes, then add the orange food coloring until the desired orange color is achieved. Using a thin spatula, loosen the mac 'n' cheese from the sides of the Bundt. Turn out on a dish and fill the hole with the reserved cup mac 'n' cheese. Cover with the remaining orange cheese sauce. For extra effect, add the broccoli stem in the center. Serve immediately! ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 5358,"Rumaki 6 chicken livers, quartered 12 slices bacon, halved crosswise 12 water chestnuts, halved 1 cup loosely packed light brown sugar Instructions: Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Skewer liver, chestnut, and bacon, and dip in brown sugar. Arrange rumaki on wire rack over shallow roasting pan and bake about 30 minutes, turning occasionally, until bacon is crisp. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 5359,"Online Round 2 Recipe - Cheesy Hot Dog Scramble 1 tablespoon unsalted butter Reserved diced 1/2 medium onion from Corn Salsa recipe Reserved 2 hot dogs from Corn Dogs recipe, sliced into 1/2-inch thick slices 4 large eggs Kosher salt and freshly ground black pepper 1/2 cup shredded Cheddar Instructions: In a medium skillet over medium heat, add the butter. When it is melted, add the onions and cook until they begin to soften, about 5 minutes. Add the hot dogs and cook to heat them through. Whisk the eggs and season with salt and pepper. Lower the heat in the skillet, pour in the eggs, and sprinkle the cheese on top. Cook, stirring often, until the eggs are cooked to your liking. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 5360,"Holiday Cranberry-Orange Pistachio Bars Crust 3 tablespoons unsalted butter 2 tablespoons granulated sugar 2 tablespoons light brown sugar 2/3 cup whole-wheat pastry flour (see Note) 1/3 cup all-purpose flour Pinch of salt Topping 3/4 cup granulated sugar 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1 large egg 1 large egg white 1 teaspoon freshly grated orange zest 1/4 cup orange juice 9. 2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip) 1/3 cup pistachios, preferably unsalted, chopped and toasted (see Tip) Instructions: Bright red cranberries and toasted green pistachios stud these tart-and-tangy bar cookies and make them a colorful addition to any cookie platter. They hold well in both the refrigerator and the freezer so they're an excellent make-ahead option. To prepare crust: Position rack in center of oven; preheat to 350degreesF. Coat an 8-inch-square baking pan with cooking spray. Beat butter, 2 tablespoons granulated sugar and brown sugar in a medium bowl with an electric mixer until creamy. Stir in whole-wheat flour, 1/3 cup all-purpose flour and salt until well combined (the mixture will still be crumbly). Evenly press the mixture into the bottom of the prepared pan. Bake until just barely golden around the edges, 10 to 12 minutes. To prepare topping: Combine 3/4 cup granulated sugar, 2 tablespoons all-purpose flour, baking powder and salt in a medium bowl. Add egg, egg white, orange zest and juice; stir until blended and smooth. Sprinkle cranberries over the baked crust. Pour the orange mixture over the cranberries and sprinkle with pistachios. Bake until golden and set, 40 to 45 minutes. Let cool completely on a wire rack; if possible, chill before cutting into squares. Recipe Tips & Notes:

1. Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.
2. Tips: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
3. To toast chopped pistachios, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. . Recipe Nutrition: Per serving: 126 calories; 4 g fat (2 g saturated fat, 1 g mono unsaturated fat); 19 mg cholesterol; 22 g carbohydrates; 2 g protein; 1 g fiber; 44 mg sodium; 58 mg potassium 1/2 Carbohydrate Servings Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 fat To Make Ahead: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 5361,"Sichuan Beef Tenderloin 2 teaspoons corn starch 2 teaspoons egg whites
2 teaspoons Chinese cooking wine
1 teaspoon minced garlic 1 teaspoon garlic powder
1/2 teaspoon ground black pepper Pinch sea salt
8 ounces beef tenderloin, cut into 3/4-inch cubes
3 teaspoons soy sauce 3 teaspoons granulated sugar 3 teaspoons Chinese black vinegar 1 teaspoon corn starch
5 ounces plus 2 teaspoons vegetable oil 1 teaspoon Sichuan pepper oil
6 pieces dried cl de arbol, 1/4-inch dice 2 teaspoons chopped green onions 1 teaspoon minced garlic 1 teaspoon 1/4-inch-cubed ginger Serving suggestions: rice or noodles and seasonal vegetables Instructions: For the marinade: Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a stainless steel mixing bowl and gently whisk together. Add in the cubed beef and set aside to marinate for 15 minutes. For the sauce: In a small saucepan bring the soy sauce, sugar and vinegar to a boil. Combine 3 teaspoons cold water and the corn starch in a small bowl to make a slurry. When the ingredients have come to a boil, whisk in the slurry. Cook the mixture for 1 minute, then remove from the heat and set aside. For the vegetables: Heat 5 ounces vegetable oil in a saute pan until just hot, then remove the oil and keep the pan hot. Turn the heat down to medium and place the marinated beef into the pan. Cook until just seared, then remove from the pan. Add the remaining 2 teaspoons vegetable oil and the Sichuan pepper oil to the pan, then add the dried chiles. Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized. Return the beef to the pan, and then add the sauce. Serve with rice or noodles and seasonal vegetable of choice.
","[Pinot Noir, Shiraz, Tempranillo, Garnacha]

" 5362,"Spanish Chickpea Popcorn 1 15-ounce can chickpeas, drained and rinsed 1 tablespoon extra-virgin olive oil 6 tablespoons unsalted butter 1 tablespoon smoked paprika 12 to 16 cups popcorn Kosher salt Instructions: Preheat the oven to 450 degrees F. Toss the chickpeas with the olive oil on a rimmed baking sheet. Bake, stirring occasionally, until crisp, about 30 minutes. Melt the butter with the smoked paprika in a small saucepan. Toss the popcorn and roasted chickpeas in a large bowl; drizzle with the paprika butter, season with salt and toss again. ","[Rioja, Tempranillo, Garnacha, Cava]" 5363,"Strawberries in Orange Juice 2 pounds/1kg strawberries Sugar 3 oranges, juiced Instructions: Stem the strawberries and put them in a serving bowl. Sprinkle with the sugar and pour over the juice. Cover and leave to macerate several hours or overnight before serving. ","[Prosecco, Moscato, Vinho Verde]" 5364,"Peppermint Hot Chocolate 2 1/2 cups whole milk 2 cups half-and-half 4 ounces semi-sweet chocolate, chopped 4 ounces bittersweet chocolate, chopped 2 tablespoons good cocoa powder, such as Pernigotti 1 tablespoon sugar 1 teaspoon pure vanilla extract 1 teaspoon instant espresso powder (optional) Candy canes Sweetened Whipped Cream (recipe follows) 1 1/2 cups cold heavy cream 1/4 cup sugar 1 1/2 teaspoon pure vanilla extract Instructions: Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add the semi-sweet and bittersweet chocolates. When the chocolates are melted, whisk in the cocoa powder, sugar, vanilla extract, and espresso, if using, and whisk vigorously. Reheat gently and pour into cups or mugs. Crush 4 candy canes (I place them in a plastic bag and break them up with a wooden rolling pin). Stir 1/2 tablespoon of crushed candy cane into each mug, top with a dollop of whipped cream, sprinkle with crushed candy canes, and put a whole candy cane stirrer into each mug. Serve hot. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium-high speed only until the cream makes soft peaks. Yield: 1 1/2 cups ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 5365,"Tea Cakes 6 cups flour 1/2 teaspoon baking powder 6 eggs 3 cups sugar 1/2 pound butter, at room temperature 1/2 cup vegetable shortening, at room temperature 1 1/2 tablespoons lemon extract 1 1/2 teaspoons ground nutmeg 1/2 cup water Instructions: Preheat oven to 300 degrees F. In a large mixing bowl, combine flour, baking powder, eggs, sugar, butter, shortening, lemon extract, nutmeg and water. On a floured surface, roll out the dough to 1/2-inch thickness. Cut with a 2 1/2-inch circle biscuit cutter. Place on a greased baking sheet. Bake in oven for 15 to 25 minutes, or until slightly golden on the edges. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5366,"Seared Sea Scallops with Linguini in a Herb and Wine Sauce 1/2 pound linguini 1 pound sea scallops Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil, plus some for drizzling 3 tablespoons butter, divided 2 cloves garlic, chopped 1 large shallot, finely chopped 1/2 teaspoon crushed red pepper flakes 4 springs fresh thyme, leaves removed and chopped 1 cup dry white wine 1 cup seafood stock or clam juice 25 leaves fresh basil, shredded or torn 1/2 cup chopped flat-leaf parsley, a handful 1 lemon, zested and juiced 4 cups baby arugula or any mixed greens 1/2 pint grape or cherry tomatoes, cut in 1/2 Drizzle extra-virgin olive oil Splash balsamic vinegar Salt and freshly ground black pepper Strawberries Split of Champagne, perfect for 2 Instructions: Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta. Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper. Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm. Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Divide the pasta between 2 serving plates and top with reserved scallops. For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve. And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5367,"Whole Roasted Trout with Roasted Shallot and Pancetta Vinaigrette 4 ounces pancetta, diced 1 1/2 shallots, sliced 1 garlic clove, sliced 1 cup sherry vinegar 2 cups vegetable stock Salt and pepper, to taste 1-ounce extra virgin olive 1-ounce olive oil 4 whole trout, deboned and scaled 8 each baby carrots, peeled and blanched 8 each baby zucchini, blanched 8 each baby patty pan squash, blanched 8 each roasted shallots, roasted and peeled 4 each red potatoes, boiled and quartered 1-ounce parsley, minced 1-ounce thyme, minced Salt and pepper, to taste Roasted shallot and pancetta vinaigrette (recipe above) Instructions: For the Roasted Shallot and Pancetta Vinaigrette: In a skillet over medium high heat saute pancetta until golden brown or until the fat is rendered. Remove pancetta from pan and set aside. Saute shallots and garlic until golden brown. Add sherry and reduce by 3/4 at a low simmer, then add vegetable stock and reduce by 3/4. Salt and pepper to taste, add olive oil and reserved pancetta. Reserve. For the Trout: Preheat a medium nonstick saute pan on medium high heat, with 1-ounce olive oil. Place trout skin side down for 1 minute or until skin starts to turn golden brown, flip trout over and place in a 350 degree oven for four minutes. In a large saute pan heat all the vegetables with a little olive oil, then add parsley, thyme, and salt and pepper, to taste. To assemble, place vegetables on a oval plate if you have one or a round one. Then lay the trout over the vegetables, heat shallot sauce and pour over fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 5368,"Biscuits and Chocolate Gravy 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon fine sea salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into bits and chilled 3/4 to 1 cup buttermilk 3/4 cup sugar 3 tablespoons all-purpose flour 1/4 cup cocoa powder 2 cups 2-percent or whole milk 4 tablespoons (1/2 stick) unsalted butter Instructions: For the biscuits: Heat the oven to 500 degrees F. Spray an 8-inch round cake pan with nonstick spray and set aside. In a bowl, combine 2 cups of the flour, the baking powder and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Pour in the buttermilk and gently mix until just combined; use enough buttermilk so that the dough is very wet and looks like cottage cheese.
Place the remaining 1 cup flour in a shallow bowl. Spray a medium ice-cream scoop or tablespoon with nonstick spray. Scoop up some biscuit dough and drop it into the flour. Sprinkle flour over the top and roll the dough gently in the flour. Shake off excess flour and shape the dough into a round. Place it in the prepared cake pan. Continue process until all the dough is used, making 8 to 10 biscuits and pressing them snugly next to each other in the pan. (This will keep them soft and tender.) Bake until golden brown, 12 to 15 minutes. Transfer the pan to a rack to cool just slightly. Serve warm.
For the chocolate gravy: Meanwhile, in a medium heavy saucepan, whisk together the sugar, flour and cocoa until no clumps of flour or cocoa remain. Whisk in the milk until well combined. Place over medium heat and cook, whisking constantly, until the mixture begins to boil and then thickens like gravy, 5 to 10 minutes. Remove the saucepan from the heat and stir in the butter until it melts. Spoon warm gravy over the warm biscuits and serve the remaining gravy on the side. ","[Chardonnay, Pinot Grigio, Riesling, Tempranillo]" 5369,"Beef Tenderloin Filet with Mushroom Sauce 2 beef tenderloin filets, 6 ounces each Olive oil 1/2 shallot, finely chopped Kosher salt 1 clove garlic, minced
3 cremini mushrooms, thinly sliced
3 oyster mushrooms, thinly sliced
3 shiitake mushrooms, thinly sliced
1/4 cup veal demi-glace
3 sprigs thyme
2 Idaho potatoes, peeled and large-diced Kosher salt 1/4 cup sour cream
Splash heavy cream
1/2 cup broccoli florets, blanched, shocked and rough chopped
1/2 cup shredded Cheddar 2 cups green beans
2 tablespoons olive oil Instructions: For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes. For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes. Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes. Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken. Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed. For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed. Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through. Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 5370,"Zucchini Lasagna 4 tablespoons unsalted butter 4 tablespoons flour 2 cups milk, heated Freshly-grated nutmeg Salt and pepper 2 tablespoons unsalted butter Extra-virgin olive oil 2 cups sliced onions 1 tablespoon minced garlic Salt and pepper Minced fresh oregano 6 zucchini, trimmed, cut lengthwise into 1/4-inch slices 4 sheets instant lasagna (such as Delverde Instant Lasagna Ondine) 6 ounces fresh mozzarella, sliced 1 cup grated Parmesan cheese Instructions: Make bechamel: Heat milk just until small bubbles form around edges. In a saucepan over moderately low heat melt butter, add flour and whisk mixture over moderately low heat for 2 minutes. Slowly stir in milk and bring to a simmer, whisking constantly for 5 minutes. Season with nutmeg, salt and pepper. Make filling: In a large skillet heat 1 tablespoon each of butter and olive oil over moderate heat , add onions and garlic and cook, stirring occasionally, 20 minutes or until golden brown; season to taste with salt and pepper. Preheat oven to 450 degrees. Brush zucchini with olive oil, fresh oregano, salt and pepper to taste and arrange on oiled baking sheets. Roast 20 minutes, until soft. In a large pot of boiling, salted water cook noodles for 3 minutes, or until soft. Drain and pat dry. Assemble lasagna: Reduce oven temperature to 375 degrees F. In a well-buttered 9-inch square baking dish, spread 1/4 cup bechamel sauce. Top with a lasagna noodle. Spread with another 1/4 cup bechamel. Layer on one-third each of onion mixture, zucchini slices and mozzarella. Top with 1/4 cup bechamel, 1/4 cup Parmesan and a lasagna noodle. Repeat to make 2 more layers, finishing with bechamel and Parmesan. Dot with remaining butter. Cover loosely with foil and bake 10 minutes. Uncover and bake 20 minutes more, or until top is golden and filling is bubbling. Let stand 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 5371,"Sundried Tomato Pesto 1 1/2 pounds vine ripe tomatoes 1/2 teaspoon garlic, roasted 2 teaspoons extra virgin olive oil 1/2 teaspoon fresh oregano 5 to 7 leaves fresh basil Dash salt Instructions: Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor. Process until the mixture is rough-textured, not completely smooth ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 5372,"Hurricane Passion Punch Two 33.4-ounce boxes passion fruit juice (about 8 cups) One 46-ounce can pineapple juice 3 cups light rum 2 cups fresh orange juice 2 cups dark rum 1 cup grenadine 1/2 teaspoon almond extract Orange wedges, for garnish Maraschino cherries, for garnish Instructions: Mix the passion fruit juice, pineapple juice, light rum, orange juice, dark rum, grenadine and almond extract together in a 2-gallon container. Chill until ready to serve. Pour the punch into a large punch bowl for serving. Serve in glasses filled with ice. Garnish with an orange wedge and a maraschino cherry. From Food Network Kitchens ","[Rum, Dark Rum, Grenadine]" 5373,"Crispy Fried Chicken and Onions 1 1/2 cups yellow mustard 8 to 10 sprigs thyme 5 1/2 pounds skin-on, bone-in chicken pieces (breasts halved crosswise) 1 small onion, halved and sliced root to tip 1 small onion, halved and sliced root to tip
Vegetable or peanut oil, for deep-frying 5 1/2 cups cake flour 2 tablespoons baking powder 1 tablespoon paprika 1 tablespoon dried dill 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Instructions: Whisk the mustard and 2 cups water in a large bowl or wide pot until smooth; add the thyme sprigs. Add the chicken and onion, turning to coat well. Firmly press down so the chicken is just covered in the marinade. Cover and refrigerate 2 to 4 hours. Fill two 12-inch cast-iron skillets with about 2 1/2 inches oil each. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. While the oil heats, make the breading: Put 3 cups flour in a large bowl. Remove 1/3 cup of the chicken marinade and add to the flour; stir until clumpy. Whisk in the remaining 2 1/2 cups flour, the baking powder, paprika, dill, cayenne, 1 tablespoon salt and 2 teaspoons black pepper. Working with a few pieces at a time, remove the chicken and onion from the marinade, letting the excess drip off, and dredge in the flour mixture, pressing with your hands to coat. Transfer to a rack set over a rimmed baking sheet. Carefully add about 5 pieces chicken to each skillet, then adjust the heat to keep the oil temperature between 300 degrees F and 325 degrees F. Fry, turning the chicken occasionally, until golden and crisp on the outside and no longer pink inside, 15 to 16 minutes. (A thermometer inserted into the chicken should register 160 degrees F for breasts and 170 degrees F for legs and thighs.) Remove with tongs and transfer to a clean rack set over a rimmed baking sheet; season with salt. Return the oil to 350 degrees F and fry the remaining chicken. Fry the onion 2 to 3 minutes, stirring occasionally. Transfer the chicken and onion to a platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5374,"Succotash with Grilled Scallops and Parsley Drizzle 2 teaspoons olive oil 1 small onion, diced 2 cloves garlic, minced 4 ears corn, or 2 1/2 cups frozen corn kernels, thawed 1 (10-ounce) package frozen lima beans, thawed 1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced 1 pint grape tomatoes, halved 1 1/4 pounds large sea scallops (about 16) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon cider vinegar 1/4 cup chopped fresh basil leaves Parsley Drizzle, recipe follows 1 cup lightly packed flat-leaf parsley leaves 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 2 tablespoons water, as needed to slacken Instructions: If using ears of corn, cut the kernels off and set aside. Discard the cobs. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat. In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once. Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle. Combine all ingredients in a blender and puree. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 5375,"Chicharron en Salsa (Chicharron in Sauce) 4 cups canola oil or 1 pound lard 3 pounds pork butt or pork belly (thick layer of fat) 2 tablespoons salt 1 pound green tomatillos (about 8 medium) 1/2 cup fresh cilantro 1 tablespoon dried Mexican oregano 1 tablespoon salt 1 teaspoon cumin 2 cloves garlic 1 pickled jalape?o 1 pound fresh tomatoes (around 4 medium) 1 teaspoon dried Mexican oregano 1 teaspoon salt 2 medium cloves garlic 1 pickled jalape?o Canola oil, for cooking 1/2 white onion, thinly chopped 4 stalks fresh green onions, cut into 1-inch dice 3 cloves garlic, crushed Instructions: For the chicharron: Preheat a heavy-bottomed pot over medium heat and add the oil or lard. Cut the pork into even 2 1/2-inch squares to ensure even cooking. Once the oil is hot, slowly add the pork. (You can tell that the oil or lard is ready by adding a small slice of onion. If you see the onion sizzling, then the pot is ready for the meat.) Avoid dropping the meat in; you do not want the oil or lard to splash. If you see it boiling, just slowly stir; you do not want the meat to stick to the pot. Continue to cook until the meat turns a brown caramel color, about 1 hour 30 minutes. Once the fat is gone, add the salt to the pot. Let cook for about 5 minutes more, then take the pork out to a colander to release any extra oils. For the salsa verde: In a small pot, add the tomatillos in 1 cup water. Cook over medium-high heat until they go from a bright green color to a light brownish green color, about 8 minutes. Transfer the tomatillos to a blender and add the cilantro, Mexican oregano, salt, cumin, garlic and pickled jalape?o. Blend together, adding a bit of the water the tomatillos were cooked in. (The sauce should be on the thinner side.) Set aside. For the salsa roja de tomate: In a medium pot, bring to a boil the tomatoes with 2 cups water on medium-high heat. Cook until the tomatoes begin to slightly peel, then take them out and add to a blender with the oregano, salt, garlic and pickled jalape?o. (The sauce should the same consistency as the salsa verde.) Set aside. To assemble the chicharron en salsa: In a large saute pan, add some oil and heat on medium-high heat. Saute the onions, green onions and garlic. Add the chicharrones and mix together. Add equal parts salsa verde and salsa roja de tomate. Reduce the heat and have it simmer for about 3 minutes. Remove from the heat, plate and enjoy. ","[Sangiovese, Tempranillo, Garnacha, Pinot Noir]" 5376,"Candy Cane Kissed Peppermint Patties 14 tablespoons butter, room temperature 1/4 cup brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 egg yolk 1 cup plus 2 tablespoons all-purpose flour 1/4 cup Dutch process cocoa 1 cup confectioners' sugar 1 1/2 teaspoons peppermint extract 3 tablespoons plus 1 teaspoon light cream 1 1/2 cups semisweet chocolate chips 1/2 cup crushed candy canes Instructions: Preheat the oven to 350 degrees F. Cream 10 tablespoons of the butter with the sugars in a medium bowl, and then beat in the vanilla and egg yolk. Add the flour and cocoa and beat until smooth. Transfer the dough to wax paper and roll into a 10-by-2-inch log. Wrap and refrigerate 1 hour.
Slice the dough into 1/4-inch rounds and flatten gently on a baking sheet. Bake 7 to 8 minutes, and then let cool 10 minutes.
Meanwhile, cream the remaining 4 tablespoons butter with the confectioners' sugar, peppermint extract and 1 teaspoon of the cream until smooth. Spread about 2 teaspoons of peppermint cream each over half of the cookies and close with a plain baked cookie.
Melt the chocolate chips with the remaining cream in a small saucepan, adding more cream to make it smooth but not runny. Spread over half of the cookies and top with the candy canes while the chocolate is still wet. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5377,"Monument Cafe's Chocolate Pie 1 1/2 cup pecans, roughly chopped 4 tablespoons salted butter
1/4 cup packed light brown sugar 3 cups heavy cream 6 ounces semisweet chocolate chips 6 ounces unsweetened chocolate, grated Pinch of salt 1/4 cup granulated sugar 2 teaspoons pure vanilla extract 1 cup cold heavy cream 1/4 cup granulated sugar 1 teaspoon pure vanilla extract Shaved unsweetened chocolate, for topping Instructions: Preheat the oven to 350 degrees F. Make the crust: Spread the pecans on a baking sheet and bake, stirring once, until lightly browned, about 10 minutes. Let cool. Melt the butter in a medium saucepan, then stir in the brown sugar and toasted pecans. Press the mixture into a 9-inch pie plate. Refrigerate until set, about 1 hour. Make the filling: Bring 1 cup heavy cream to a boil in a medium saucepan. Remove from the heat and add the chocolate chips, unsweetened chocolate and salt. Let sit 5 minutes, then stir until smooth. Transfer to a medium bowl and let cool.
Beat the remaining 2 cups heavy cream, the granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Fold into the chocolate mixture. Spread the filling in the crust and refrigerate until set, about 4 hours. Make the topping: Beat the heavy cream, granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with chocolate shavings. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 5378,"Pineapple Clove Lemonade 8 cloves 1 pineapple core (at least 6 inches long) One 1.6-quart container store-bought lemonade Instructions: Insert the cloves in the pineapple core evenly on all sides. Place in large container and cover with the lemonade, making sure the core is submerged. Steep 1 hour in the fridge, then serve over ice. ","[Chardonnay, Sauvignon Blanc, Riesling]" 5379,"Spinach Fettuccine with Caramelized Onions and Lemon Thyme 1 pound fresh spinach fettuccine, cooked 6 large Spanish onions, thinly sliced 1 teaspoon butter 3 teaspoons olive oil 1/4 cup fresh lemon thyme, chopped Additional water or vegetable stock Instructions: Melt butter and oil in a large saute pan and add onions. Cook covered over gentle heat for 40 minutes to one hour, until the onions are a deep golden brown. You may need to add water or stock to prevent the onions from burning. Stir in the fresh thyme, and toss with the pasta. Serve. Tip: Peeling pearl onions Add make an x in the bottom of your pearl onions, place in a bowl add 1/3 of a cup of water and cover and microwave for 12 minutes. You can peel them easily when slightly cooled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5380,"Orange-Miso Glazed Beets 2 pounds medium beets (about 7), trimmed 3/4 cup fresh orange juice (from 2 to 3 oranges) 2 tablespoons white miso paste 2 1/2 teaspoons sugar
2 1/2 teaspoons soy sauce 4 1/4-inch-thick slices ginger
3 cloves garlic, smashed
Kosher salt
Sliced scallions, for topping Instructions: Preheat the oven to 400? F. Put the beets in a large baking dish and add 1/3 cup water; cover the dish with foil. Roast, adding more water to the pan if needed, until the beets are easily pierced with a knife, 50 to 60 minutes. Uncover and let cool. Rub off the beet skins and cut the beets into 1/2-inch-thick wedges; transfer to a medium bowl. Combine the orange juice, miso paste, sugar, soy sauce, ginger and garlic in a medium skillet over medium-high heat. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to about 1/4 cup, 8 to 10 minutes. Strain through a fine-mesh sieve and pour over the beets. Season with salt and toss. Sprinkle with scallions.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5381,"Mango Glaze for Fish, Chicken, or Pork 1 1/2 cups rice wine vinegar 1/2 cup sugar 1 teaspoon minced jalapeno 1 tablespoon minced ginger root 2 ripe mangos, peeled, seeded, and sliced 3 tablespoons lime juice Instructions: Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 5382,"Black and White Mille-Feuille 1 sheet frozen puff pastry, thawed 2/3 cup granulated sugar 1/2 teaspoon kosher salt 1 vanilla bean, split and scraped
3 cups whole milk
1/4 cup cornstarch 1 tablespoon all-purpose flour 4 large eggs 4 tablespoons unsalted butter, cut into pieces 2 tablespoons Scotch whiskey
2 cups heavy cream 1 cup white chocolate chips 2 tablespoons light corn syrup 1 cup semisweet chocolate chips Chocolate cookie crumbs, for topping Sliced almonds, for topping Instructions: Preheat the oven to 400 degrees F. Line an 18-by-13-inch baking sheet with parchment paper. Have another 18-by-13-inch baking sheet and piece of parchment on hand. Roll out the puff pastry to a 12-by-15-inch rectangle. Cut in three equal rectangles, about 12 by 5 inches each. Dock all over with a fork to suppress the puff pastry's rise in the oven. Transfer the pieces to the prepared baking sheet, cover with the other sheet of parchment and top with the second baking sheet. Bake until the flour structure has set and the pastry looks light golden and flaky, 10 to 12 minutes. Remove the top baking sheet and piece of parchment and return to the oven until golden brown, 4 to 5 minutes more. Cool completely on a baking rack. Meanwhile, combine the granulated sugar, salt, vanilla and 2 1/2 cups of the milk in a large saucepan. Cook over medium-high heat until bubbles form around the edges. While the milk is warming, whisk together the cornstarch, flour, eggs and remaining 1/2 cup milk in a large bowl. Temper the egg mixture with the hot milk mixture, adding a ladleful to the egg mixture at a time, whisking the whole time. Once you've added two-thirds of the milk mixture to the egg mixture, pour it back into the pan and cook on medium heat, whisking constantly. Once the mixture thickens and comes to boil, stir vigorously and count to 60. Remove from the heat. Pass the pastry cream through a fine-mesh sieve into a bowl, then stir in the butter and Scotch. Cool over an ice bath, stirring occasionally, until the pastry cream reaches room temperature. Transfer the pastry cream to a pastry bag fitted with a medium round tip. (Or, if not using immediately, cover with plastic wrap, pressing the plastic wrap onto the surface of the pastry cream to keep a skin from forming.) Whip the cream in a medium bowl with a hand mixer or balloon whisk until medium-stiff peaks form. Put the whipped cream in a separate pastry bag with a medium round tip. Add the white chocolate chips and 1 tablespoon of the corn syrup to a metal bowl set over a pan of simmering water (do not let the bowl touch the water) and heat until melted and smooth; stir to combine. Add the semisweet chocolate chips and remaining 1 tablespoon corn syrup to a separate metal bowl over a pan of simmering water. Heat until melted and smooth, then stir to combine. Trim the cooled puff pastry carefully with a serrated knife to produce three identical pieces. Lay down one piece of pastry on a serving plate and pipe a layer of pastry cream on top. Sprinkle with chocolate crumbs. Top with a second layer of pastry and pipe a layer of whipped cream on top. Sprinkle with sliced almonds. Dip the top of the third layer of pastry in the melted semisweet chocolate, then spread with a knife to smooth the top. Top the whipped cream layer with the chocolate-covered pastry. Drizzle on some of the white chocolate with a spoon and create a swirled pattern with a wooden skewer if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5383,"Cornbread Salad with Smoked cl Vinaigrette 3 cups 1/2-inch diced stale cornbread 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1/4 cup finely diced red onion 1/4 cup finely sliced green onion 2 cloves garlic, finely chopped 1/4 cup rice wine vinegar 1/3 cup olive oil 1 teaspoon pureed canned chipotle pepper 1 tablespoon honey 1/4 cup coarsely chopped cilantro Salt and freshly ground pepper Instructions: Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine. Let sit 15 minutes at room temperature before serving. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 5384,"French Toast Croque Madame Casserole 2 tablespoons unsalted butter, plus more for the baking pan 2 cups half-and-half
1 teaspoon vanilla extract
10 large eggs
Kosher salt and freshly ground black pepper
14 slices white bread, about 1/2 inch thick
12 ounces Gruyere, grated (about 3 1/2 cups)
14 thin slices Black Forest ham
Nonstick cooking spray, for the foil
Confectioners' sugar, for dusting
Warm maple syrup, for serving, optional
Seedless raspberry jam, for serving, optional
Instructions: Position an oven rack in the middle of the oven and preheat to 375 degrees F. Lightly butter a 9-by-13-inch metal baking pan. Whisk together the half-and-half, vanilla, 4 eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl.
Lay 7 slices of bread in a single layer on a cutting board. Sprinkle 2 heaping tablespoons Gruyere on top of each slice. Top each with 2 slices of ham, folding the ham as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches and sprinkle the remaining Gruyere on top.
Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Switch the oven to broil and broil until the top is light golden brown, another 3 to 5 minutes. Allow to rest for 5 minutes.
Meanwhile, heat the butter in a large nonstick pan over medium heat. Crack 3 eggs into the pan (it's okay if they run together) and lightly sprinkle with salt. Cook until the whites start to set, 1 to 2 minutes, then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes. Transfer to a plate and repeat with the remaining 3 eggs.
Divide the casserole among 6 plates, dust with confectioners' sugar, top with the maple syrup or jam if using and finish with a fried egg on top. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]

" 5385,"Poker Potato Chips 1 cup all-purpose flour 4 packs roasted garlic dressing mix 2 medium sweet potatoes, sliced thinly 2 large red skin potatoes, sliced thinly Vegetable oil, for deep frying Salt and pepper Instructions: Combine flour and garlic dressing mix in a large resealable plastic bag. Set aside. Rinse and dry potatoes. Using a mandoline slicer, cut thinly into round disks. Starting with sweet potatoes, add about half of the slices to the seasoned flour. Shake in bag. Arrange on a sheet pan and repeat with remaining potatoes. Chill seasoned potatoes for about 20 minutes. Pour oil into a large, heavy-bottomed Dutch oven until it is a little less than halfway up the sides of the pot. Heat oil to 375 degrees F. In small batches, fry potatoes until crisp. Drain on paper towels season with salt and pepper, to taste. Repeat with the rest of the potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 5386,"Fruit, Yogurt and Granola Parfait 1 1/2 cups old-fashioned rolled oats 1/3 cup sliced almonds 1/3 cup black chia seeds 1/3 cup unsweetened coconut flakes 1/3 cup sunflower seeds 1/3 cup chopped walnuts 1/4 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon coarse sea salt 3 cups 2-percent yogurt 3 cups assorted fresh berries, grapes, cut-up bananas or apples Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Stir together the oats, almonds, chia seeds, coconut flakes, sunflower seeds, walnuts, maple syrup, vanilla and cinnamon in a large bowl. Pour the mixture onto the prepared baking sheet and season with the salt. Bake, stirring halfway, until the nuts are golden brown, 20 to 30 minutes. Let cool. The granola will keep in an air-tight container for up to 1 week.
Put 1/4 cup yogurt in a juice or parfait glass and top with 1/4 cup fresh fruit and then 1/4 cup granola. Repeat with the remaining ingredients in 5 more glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5387,"Lemon Butter Cake 1/2 cup unsalted butter, softened 1/2 cup sugar 2 eggs, slightly beaten 1 teaspoon vanilla 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt Juice and zest of half a lemon Instructions: Preheat the oven to 350 degrees F. Cream the butter and sugar in a medium bowl using a hand mixer until light and fluffy, about 3 minutes. While still mixing, slowly add the eggs, then the vanilla. Whisk together the flour, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture and mix. Then add the lemon juice and zest. Mix, then add the remaining half cup of the flour mixture. Pour into a greased 8-inch square pan. Bake until the cake springs back when lightly pressed, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5388,"Smoked Salmon Rillettes with Rye Toasts 1 pound smoked salmon 1/2 cup extra-virginolive oil, plus more as needed
15 to 20 heirloom cherry tomatoes in assorted colors, halved 1 cucumber, finely diced
1/2 red onion, thinly sliced
1 teaspoon drained capers
1 lemon, juiced
1/2 loaf crusty rye bread, sliced and cut into crostini
4 bunches scallions, chopped 2 ounces vodka
1 pound cream cheese, at room temperature Parsley or celery leaves, for garnish
Instructions: Preheat the oven to 400 degrees F. Combine the smoked salmon and 1/2 cup olive oil in a food processor and process until the mixture is spreadable. Transfer to a pastry bag (or resealable plastic bag with a corner snipped) and divide the salmon rillette equally among four 8-ounce mason jars. Set aside and wipe out the food processor. Combine the tomatoes, cucumbers, red onion and capers in a medium bowl. Add the lemon juice and a drizzle of olive oil and stir to combine. Top the rillettes with the tomato mixture to fill the jars. Brush the crostini with olive oil, transfer to a rimmed baking sheet and bake until golden and toasted, about 5 minutes. Meanwhile, lightly coat a large skillet with olive oil and heat over high heat. Add the scallions and cook, stirring, until translucent. Add the vodka and cook, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the skillet is almost dry.
Transfer the scallions to a food processor, add the cream cheese and process until fully incorporated. Spread the scallion cream cheese on the crostini, sprinkle the rillettes with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5389,"Flourless Walnut-Date Cake Cooking spray 3 cups walnut halves 3/4 teaspoon ground cinnamon 1/2 cup sugar 4 large eggs, separated 2 teaspoons finely grated orange zest 1 teaspoon vanilla extract (optional) Pinch of kosher salt 3/4 cup chopped pitted dates For the Glaze: 2 ounces bittersweet chocolate, chopped 4 tablespoons unsalted margarine (for kosher) or butter, cut into small pieces 1 teaspoon honey Chopped toasted walnuts, for topping Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon and 1/4 cup sugar in a food processor; pulse until finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl. Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter. Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over the cake. Top with walnuts. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 5390,"Pasta Spirals with Sauteed Vegetables, Olives and Smoked Mozzarella 16 ounces rotelle or fusilli pasta 1 tablespoon olive oil 4 scallions, chopped (green and white parts) 2 cloves garlic, minced 2 to 3 carrots, chopped 2 cups broccoli florets Salt and ground black pepper 1 cup reduced-sodium vegetable or chicken broth 1 (14-ounce) can diced tomatoes 2 cups snow peas, ends trimmed 1 cup Sauteed Wild Mushrooms, recipe follows 1/2 cup Greek olives 1/2 cup cubed smoked mozzarella cheese 2 teaspoons olive oil 2 cloves garlic, minced 6 cups mixed wild mushrooms 1 tablespoon chopped fresh thyme, or 1 teaspoon dried Salt and ground black pepper Instructions: Cook pasta according to package directions. Drain and transfer to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Add scallions and garlic and saute 1 minute. Add carrots and broccoli and saute 5 minutes, until vegetables are tender. Add 1/2 teaspoon each salt and black pepper and stir to coat. Add broth, tomatoes, snow peas, and mushrooms and bring to a simmer. Pour sauce over cooked pasta and toss to combine. Top with olives and smoked mozzarella cheese just before serving. Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5391,"Ultimate Nachos 80 corn tortilla chips, approximately 8 ounces 3 to 4 jalapenos, thinly sliced* 4 1/2 ounces diced red onion, approximately 1 cup 6 ounces finely grated Cheddar, approximately 2 1/4 cups 6 ounces finely grated Oaxaca cheese, approximately 2 1/4 cups 2 tablespoons finely chopped fresh oregano leaves 2 cups fresh salsa 2 cups sour cream 2 cups guacamole Instructions: *Cook's Note: Depending on your heat preference, you may remove the seeds from the jalapenos or leave them intact. Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F. Line a baking pan with parchment paper. Make 8 (2-inch) balls out of aluminum foil. Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks. Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of both the Cheddar and Oaxaca cheeses. Repeat with the remaining chips and the other 2 racks. Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano. Serve immediately with the salsa, sour cream, and guacamole. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 5392,"Stewed Rhubarb & Red Berries 2 pounds fresh rhubarb cut in 3/4-inch chunks (6 to 8 cups) 1 cup sugar 1/2 teaspoon kosher salt 1 pint fresh or frozen strawberries, hulled and thickly sliced 1/2 pint fresh or frozen raspberries 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup freshly squeezed orange juice (2 oranges) 2 tablespoons orange liqueur (optional) Sweetened whipped cream or vanilla ice cream, for serving Instructions: Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream. ","[Riesling, Moscato, Brachetto, Cava]" 5393,"Berry Strata 2 tablespoons butter 3 tablespoons honey 4 large eggs 1/2 cup whole milk ricotta 3 tablespoons sugar 1 cup whole milk 1/4 cup orange juice 4 slices of bread, torn into 1-inch pieces (about 4 cups) 1 (10-ounce) bag frozen mixed berries, thawed and drained Instructions: Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.
Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries.
Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.
Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve. SERVINGS: 4 (MAIN); Calories: 401; Total Fat: 18 grams; Saturated Fat: 9 grams; Protein: 14 grams; Total carbohydrates: 49 grams; Sugar: 34 grams; Fiber: 3 grams; Cholesterol: 249 milligrams; Sodium: 292 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5394,"Papaya-Tomatillo Salsa 1 large papaya, peeled, seeded and diced 3 tomatillos, husks removed, diced 1/4 cup diced red pepper 1/4 cup diced scallion 1 garlic clove, minced 2 serrano chiles, minced 1/4 cup fresh squeezed lime juice 3 tablespoons olive oil Salt 3 tablespoons chopped cilantro Instructions: Combine ingredients in a bowl and toss. Cover and refrigerate 30 minutes before serving for flavors to me; ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5395,"Parsley Dumplings 4 cups all-purpose flour 2 teaspoons Kosher salt, plus more to taste 4 large eggs 1/4 cup chopped parsley 3 tablespoons unsalted butter Freshly ground black pepper, to taste Instructions: Bring a large pot of water to a boil. In a large bowl, whisk together the flour and salt. In another bowl whisk together 2 cups water and eggs. Pour the liquid into the center of the flour mixture. Whisk until the smooth loose dough forms. Mix in parsley until well incorporated. Let rest for 15 minutes. Place a large colander or strainer from a pasta pot over a pot of boiling water. You do not want the colander/strainer to touch the boiling water it should be suspended a couple of inches over the water. Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water, allowing the dough fall through holes into the water. Let cook for two minutes then remove the dumplings with a slotted onto a sheet pan. Repeat with remaining dough (Reserve 2 cups of cooked dumplings for Round 2 Recipe German Dumpling Soup.) In a large nonstick skillet over medium-high heat, add half the butter. When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes. Repeat with remaining butter and dumplings. Transfer to platter and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5396,"Chocolate Tapioca Arancini 2 cups/500ml 35-percent cream 2 cups/500ml chopped chocolate 1/2 cup/125ml small pearl tapioca 1 cup/250ml milk 1 cup/250ml sugar Zest from 1 orange 1 vanilla bean, halved lengthwise and seeds scraped Canola oil, for frying
1 cup/250ml all-purpose flour 4 eggs, beaten 2 cups/500ml panko (Japanese breadcrumbs), ground to a fine powder Instructions: Heat 1 cup (250ml) cream in a saucepan until just barely simmering. Add the chocolate and stir until melted. Transfer to a bowl. Press plastic wrap directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate until firm, about 1 hour.
Soak the tapioca in 2 cups (500ml) cold water for 30 minutes. Drain.
Combine the remaining 1 cup (250ml) cream, the milk, sugar, orange zest and vanilla bean and seeds in a saucepan. Add the tapioca and bring the mixture to a boil. Reduce the heat and simmer for 25 minutes. Transfer to a bowl to cool, then refrigerate until set, about 30 minutes.
Using damp hands to prevent the mixture from sticking to them, shape the tapioca into golf-ball-size mounds, then flatten. Insert a spoonful of the chocolate mixture into the center and reshape the ball, enclosing the chocolate. Place on a parchment-lined baking sheet. Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Put the flour, eggs and panko in three separate bowls. Dredge each tapioca ball in flour, then dip in the egg mixture and coat with breadcrumbs. Fry until golden brown, 1 to 2 minutes. Transfer to a plate lined with paper towels to drain. Serve hot. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 5397,"Mummified Beef Wellington One 1 1/2- to 1 3/4-pound beef tenderloin, tail end Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 pints cremini mushrooms
2 cloves garlic, chopped
1 shallot, roughly chopped
4 tablespoons unsalted butter
1/4 cup dry sherry
1 tablespoon fresh thyme, minced
4 slices prosciutto
1 sheet frozen puff pastry, thawed All-purpose flour, for dusting 1 large green olive stuffed with pimentos, sliced, for the eyes
Nonstick cooking spray, for the baking sheet 1 large egg beaten with 1 teaspoon water, for the egg wash 3 tablespoons unsalted butter, at room temperature 1 medium shallot, minced
1 clove garlic, minced 1 1/2 cups red wine
2 cups beef stock
1 tablespoon all-purpose flour
Instructions: For the beef wellington: Season the beef with salt and pepper on all sides. Heat a 12-inch skillet over medium-high heat, add the oil and tenderloin and sear 1 to 2 minutes per side. Set aside to cool. For the mushroom duxelles: Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped. Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown, 10 to 12 minutes. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool. Place a piece of plastic wrap on a work surface and lay the prosciutto slices in the middle, overlapping them slightly to create a rectangle. Spread the mushroom mixture evenly over the prosciutto. Place the cooled tenderloin in the middle of the rectangle, then roll the prosciutto over the tenderloin using the plastic wrap until it's wrapped tight. Chill for at least 30 minutes. Preheat the oven to 400 degrees F. Place the puff pastry sheet on a lightly floured surface and roll out into a rectangle large enough to envelop the tenderloin. Using a pizza cutter, make 1/2-inch slices halfway through each side of the rectangle, making sure you do not intersect the cuts. Remove the tenderloin from the plastic and place in the middle of the puff pastry sheet. Start at the bottom (or the \feet\ of the mummy) and wrap the pastry strips around the tenderloin, alternating sides. Make sure to tuck the end of each pastry strip under the tenderloin to secure. No need to be precise--this is a mummy! Continue until you are about 4 inches from the top. Leave a hole for the \face\ about 1 inch thick. Continue wrapping until the \head\ is completely covered. Position the olive \eyes.\ Transfer the mummy to a greased baking sheet and brush the pastry with the egg wash. Bake until golden brown and the internal temperature reaches 125 degrees F, 35 to 40 minutes. For the red wine sauce: Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Add the shallots and garlic and saute until softened and translucent, 3 to 4 minutes. Deglaze with the red wine, bring to a simmer and simmer for 2 to 3 minutes. Add the beef stock, bring to a simmer and cook until reduced by half, 10 to 15 minutes. Mix the remaining 2 tablespoons butter with the flour in a small bowl with a fork. Reduce the heat under the skillet to low, slowly whisk in the butter and flour mixture and cook until the sauce thickens to the consistency of maple syrup, about 10 minutes. Let the tenderloin rest for 10 minutes, then slice into 2-inch rounds and serve with the sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 5398,"Gochujang Roasted Butternut Squash 1 large butternut squash (about 3 pounds) 1/4 cup olive oil
1 tablespoon gochujang (Korean red cl paste) Kosher salt
Instructions: Preheat the oven to 425 degrees F. Trim both ends off the squash. Remove the skin using a vegetable peeler. Cut the squash in half lengthwise, then scoop the seeds out with a large spoon. Cut the squash into cubes, about 1 inch thick.
Combine the olive oil, gochujang, and 1 teaspoon salt in a medium bowl. Add the squash and toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast until the squash is lightly browned and tender, about 40 minutes, turning once with a metal spatula.
","[Syrah, Zinfandel, Tempranillo, Barbera]" 5399,"Virgin Mango Margaritas Two 20-ounce jars mango chunks, drained Ice, for blending One 250-milliliter bottle lemon-lime soda 2 tablespoons sugar Instructions: Throw the mango chunks into the blender. Top off the blender with ice. Pour in the soda and sugar and blend until completely smooth, adding more ice if necessary to get it the consistency you want. Pour the drinks and serve them immediately. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 5400,"Roast Duck 1 Pekin duckling (Long Island), about 5 pounds Six 1 by 3-inch strips orange zest 1 small onion, halved Kosher salt and freshly ground black pepper 1 1/2 tablespoons unsulfured molasses 1 1/2 tablespoons honey 1/4 teaspoon coriander seeds, lightly crushed 8 whole black peppercorns, lightly crushed 2 tablespoons fresh orange juice 2 tablespoons balsamic vinegar 2 large garlic cloves, crushed and peeled Instructions: A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours. Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again. Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks. Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more. Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 5401,"Butternut Squash Pasta Casserole 1 pound short pasta, such as penne, gemelli or trofie 2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups frozen diced butternut squash
Kosher salt and freshly ground black pepper
1 quart chicken or vegetable stock
1 cup frozen peas
1 jarred roasted red pepper, finely chopped One 4-ounce log fresh goat cheese, broken into small pieces
1 small head cauliflower, grated on the large holes of a box grater
1 cup shredded mozzarella
1/4 cup grated Parmesan 3 tablespoons minced fresh parsley
Instructions: Preheat the oven to 375 degrees F. Cook the pasta in boiling water to not quite al dente according to the package directions. Drain and transfer to a casserole dish. Add the olive oil to a large pot over medium-high heat. When the oil is hot, add the onion and cook for a minute or so to slightly soften. Add the butternut squash and season with salt and pepper. Pour in the stock, bring to a boil, reduce to a simmer and cook until the squash has softened, about 5 minutes. Puree in the pot with an immersion blender. Stir the squash mixture into the casserole dish with the pasta, then mix in the peas, red pepper and goat cheese. Cover the pasta mixture with the grated cauliflower, then season with salt and pepper. Top with the mozzarella, Parmesan and half the parsley. Bake until the casserole is browned and bubbling, 40 to 45 minutes. Sprinkle with the remaining parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 5402,"Grilled Pimento Mac n Cheese 1 clove garlic, smashed and chopped 1 teaspoon paprika 1 teaspoon hot sauce, such as Frank's Red Hot 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 cup mayonnaise 4 ounces shredded Cheddar 4 ounces shredded smoked Cheddar 1 cup macaroni pasta, cooked and cooled 1 roasted bell pepper, cut into small diced Butter, for spreading 8 pieces country white bread 8 thick slices tomato 4 piece bacon, diced and cooke 4 slices mild Cheddar Instructions: In a food processor, blend together the garlic, paprika, hot sauce, cayenne, 1 teaspoon salt and some black pepper. Then add the mayonnaise, Cheddar and smoked Cheddar, and pulse until combined. Put the mixture in a bowl and fold in the cooked pasta and the roasted red bell pepper. Season with additional salt and pepper. To assemble the sandwich, heat a nonstick griddle to about 300 degrees F or medium-high. Butter the bread generously and spread about 1/4 cup of the mac n cheese mix on the non-buttered side of the bread. Then add the sliced tomato, bacon and mild Cheddar, and top with another slice of bread. Grill on both sides until golden brown. Repeat with the remaining ingredients to make 3 more sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5403,"Roasted Rack of Lamb Grated zest of 2 lemons 2 tablespoons chopped fresh rosemary 1/4 cup kosher salt Pinch of sugar 2 8-bone racks of lamb, chine bone removed, frenched 1/4 cup canola oil Instructions: Mix together the lemon zest, rosemary, salt and sugar. Season the racks on all sides with this mixture, cover and put in the refrigerator overnight. This acts like a quick cure, which will add flavor to the lamb when it is cooked. Preheat the oven to 300 degrees F. Put a large saute pan over medium heat and add the oil. Put one of the seasoned racks in the pan fat-side down and sear until golden brown, 3 to 5 minutes. Flip the rack and sear the other side for a few minutes. Remove to a rimmed baking sheet fat-side up, and repeat the browning process with the other rack. Put the baking sheet with both racks on it in the oven and roast until the meat registers 120 degrees F to 125 degrees F in the center, 20 to 25 minutes. Let rest for 5 minutes before cutting into chops and serving. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 5404,"Korean BBQ Kimchi Fries 3 pounds thinly sliced beef (top sirloin, strip loin or rib-eye) 2 cups brown sugar 1 cup sliced yellow onions 1 cup soy sauce
1/2 cup thinly sliced green onions
1/4 cup finely chopped garlic
1/4 cup sesame oil
1/8 cup black pepper
1/8 cup granulated sugar
3 tablespoons vegetable oil
5 pounds frozen French fries 16 ounces shredded Colby-Jack cheese
One 16-ounce jar store-bought kimchi, at room temperature
Sriracha mayonnaise, for drizzling Sriracha, for drizzling 1 1/2 cups thinly sliced green onions
Instructions: For the BBQ beef: Mix the beef, brown sugar, yellow onions, soy sauce, green onions, garlic, sesame oil, pepper and granulated sugar in a large mixing bowl. Cover and refrigerate for 24 hours. Heat the vegetable oil in a large skillet or wok over high heat. In three batches, cook the marinated beef until browned and cooked through, keeping the beef moving in the skillet and allowing it to sit undisturbed for no more than 5 to 10 seconds, 4 to 6 minutes. For the kimchi fries: Fry the French fries according to package instructions until crispy and golden brown. Drain and spread out on a baking sheet. Sprinkle the cheese evenly over the hot fries. Distribute the BBQ beef over the cheese and top with the kimchi. Drizzle over the desired amount of sriracha mayonnaise and sriracha in thin ribbons. Garnish with green onions and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 5405,"One-Pot Chicken Teriyaki Nonstick cooking spray, for the baking dish 2 cups low-sodium chicken broth
3/4 cup teriyaki sauce
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
2 teaspoons grated ginger
3 cloves garlic, grated
Kosher salt
1 pound boneless, skinless chicken breast, diced
1 1/2 cups raw jasmine rice
1 red onion, sliced
1 medium bunch broccoli, cut into florets (about 2 1/2 cups)
1 red bell pepper, sliced
3 scallions, sliced Instructions: Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray. Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat.
Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.
Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture.
Top with sliced scallions. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 5406,"Moscow Mule Cocktail 1 1/2 ounces vodka Lime wedge Ginger Ice Cubes (see Cook's Note) 3 ounces ginger beer Instructions: Put the vodka in a copper mug. Squeeze the lime over the vodka. Add some Ginger Ice Cubes and top with the ginger beer. ","[Riesling, Gewrztraminer, Pinot Grigio]" 5407,"Sausage and Egg JeffMuffins Nonstick cooking spray, for spraying pan 1/4 cup heavy cream
12 large eggs
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1 cup grated aged Cheddar 1 package cylindrical pork breakfast sausage, cut into 12 patties
12 English muffins, lightly toasted
Instructions: Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking or jelly roll pan generously with nonstick cooking spray. Combine the cream and eggs in a large bowl and whisk until thoroughly combined. Whisk in some salt and pepper. Pour the egg mixture onto the prepared pan and carefully place in the oven. Cook for 6 to 7 minutes, and then sprinkle with the cheese and cook until the eggs are set but not browned, another 6 to 7 minutes. Cut into 12 equal squares. Set aside. Meanwhile, in a 12-inch skillet set over medium heat, add the sausage patties and press down until \smashed.\ Cook until slightly charred and no longer pink in the middle, about 5 minutes per side. Remove the patties and let drain on a paper towel-lined plate. To build the sandwiches, layer the bottom of each English muffin with a piece of egg and sausage and cover with the English muffin top. Repeat with the remaining ingredients. Individually wrap each sandwich tightly in plastic wrap, place in a resealable bag and freeze. To reheat, remove the plastic from the sandwich, wrap in a paper towel and heat in a microwave until totally defrosted and hot, about 2 minutes! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5408,"Chicken With Sun-Dried Tomato, Eggplant and Basil 4 tablespoons extra-virgin olive oil 1 baby eggplant, halved Kosher salt 1 tablespoon pine nuts 4 thin chicken cutlets (about 1 pound total) Freshly ground pepper All-purpose flour, for dredging 3 cloves garlic, sliced 1/4 cup sun-dried tomatoes packed in oil, drained,rinsed and roughly chopped 1/4 cup fresh basil leaves, torn 1/2 cup low-sodium chicken broth 1/4 cup ricotta cheese Rustic bread, for serving Instructions: Drizzle 1 tablespoon olive oil over the eggplant halves in a microwave-safe bowl and sprinkle with salt. Cover with a microwave-safe plate and cook on high for 5 minutes. Meanwhile, toast the pine nuts in a skillet over high heat, about 1 minute; transfer to a bowl and add the remaining 3 tablespoons olive oil to the skillet. Season the chicken cutlets with salt and pepper and dredge in the flour, shaking off the excess. Add to the skillet and cook until brown on one side, 2 to 3 minutes. Flip the chicken, add the garlic and cook 2 more minutes. Remove the eggplant from the microwave, cool slightly and slice into chunks. Reduce the skillet heat to medium-low; add the sun-dried tomatoes, eggplant, basil, nuts and chicken broth to the skillet and bring to a simmer. Transfer the chicken to plates; top each with ricotta and the eggplant mixture. Serve with the bread. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 5409,"Grilled Giant Porterhouse (or T-bone) with Grilled Exotic Mushrooms 2 giant (2 to 2 1/2-inch thick) porterhouse (or T-bone) steaks, about 2 pounds each 1/2 cup olive oil (1/4 cup for steak, 1/4 cup for mushrooms) Salt and freshly ground black pepper 1 1/2 pounds mixed large mushrooms (portobellos, shiitake, creminis, chanterelles, oyster, or other kinds), trimmed 1 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 1/3 cup roughly chopped fresh flat leaf parsley 3 tablespoons dry sherry Instructions: Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature is hot (Hold hand about 5-inches above grill grid, over the area where coals are deepest, for 2 seconds or less), the grill is ready to cook. Pat the steaks dry with paper towels, then rub them all over with 1/4 cup of the olive oil and sprinkle generously with salt and pepper. Place the steaks over the hottest part of the fire and cook until well seared on 1 side, 6 to 8 minutes. Then move them to the medium hot part of the grill and cook, turning once, until they are done the way you like them, 10 to 15 minutes more for rare. Check for doneness. Make mushrooms while grilling steaks: Combine the mushrooms, the remaining 1/4 cup of olive oil, and the teaspoon of pepper in a large bowl. Toss gently until the mushrooms are well coated and all the oil is absorbed. When steaks are done, transfer them to a serving platter, cover loosely with foil, and let them rest while grilling mushrooms. Put the mushrooms on the medium-hot part of the grill and cook, turning occasionally, until they are golden brown and moist all the way through, about 8 to 10 minutes. Slice the cooked mushrooms and put them back in the bowl along with the butter, parsley, and sherry, season with salt and pepper, to taste, and toss gently to coat. To serve, cut the meat away from the bone, then cut it into thick slices. Divide them among 4 serving plates and spoon mushrooms over the top. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 5410,"Saffron Rice with Currants 2 cups low-sodium chicken broth 2 cups instant rice 1/4 teaspoon salt 1 pinch saffron threads 2 tablespoons currants Instructions: In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron. Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot. ","[Riesling, Pinot Grigio, Vermentino, Gavi]" 5411,"Barcelona Potatoes 1/2 cup mayonnaise 2 tablespoons tomato paste 2 teaspoons hot sauce 1/2 teaspoon red pepper flakes 1 teaspoon paprika Pinch salt and freshly ground black pepper 3 large russet potatoes 2 cups canola oil 1 teaspoon salt Instructions: Spicy Dipping Sauce: In a small bowl mix together all of the ingredients until well combined. Set aside. Peel and cut the potatoes into 1/2-inch cubes. Add the potatoes and salt to a large pot of cold water over medium heat. Bring to a boil, then add the potatoes and cook for 5 minutes. Remove from the heat and drain in a colander. Let sit out on the counter for 20 minutes to allow to thoroughly dry. Heat the oil in a high sided skillet over medium-high heat to about 350 degrees F. Fry the potatoes until golden brown on all sides. (Reserve 1 cup potatoes for Round 2 Spanish Tortilla recipe.) Transfer the potatoes to a serving bowl and serve with the spicy dipping sauce. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 5412,"Greek Yogurt Fudge Pops 8 ounces semisweet chocolate chips 1 1/2 cups 1-percent milk 1/3 cup unsweetened cocoa powder 2 tablespoons sugar 1 teaspoon vanilla Kosher salt 1 cup 2-percent Greek yogurt Instructions: Put the chocolate chips into a medium glass mixing bowl. Set aside. Combine the milk, cocoa powder, sugar, vanilla and 1/4 teaspoon salt in a medium saucepan over medium heat. Whisk constantly until the cocoa is dissolved and the mixture comes to a simmer, 5 to 7 minutes. Remove from the heat and pour the milk mixture over the chocolate. Let stand for 5 minutes, then whisk gently until all the chocolate is melted. Whisk in the yogurt until smooth and blended, then cool completely. Divide the mixture evenly among eight popsicle molds (about 1/3 cup per pop) and freeze until solid, at least 5 hours. (They'll keep up to a month.) Just before serving, briefly run the molds under hot water to release the pops. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 5413,"Lighter Fried Pork Chop 1 1/2 teaspoons olive oil 1 tablespoon all-purpose flour
One 6-ounce bone-in center-cut pork chop Kosher salt and freshly ground black pepper
1 lemon, cut in half, 1 half cut into wedges One 14.5-ounce can cannellini beans, drained and rinsed
10 ounces baby spinach Instructions: Heat the oil in a medium skillet over medium-high heat. Put the flour in a shallow dish. Season the pork chop with salt and pepper. Dredge in the flour and add to the skillet. Cook until golden, about 5 minutes, then flip and cook to desired doneness, about 3 minutes more. Give the lemon half a good squeeze over the chop. Next, add the cannellini beans and spinach to a medium skillet set over medium-high heat. Season with salt and pepper and cook, stirring occasionally, until the beans are warmed through and the spinach is just wilted, 3 to 4 minutes. Give the beans and spinach a good squeeze of the lemon half. Serve the beans and spinach alongside the pork chop with the lemon wedges for squeezing over. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5414,"Smoked Paprika Pumpkin Seeds 1 pumpkin Olive oil, for tossing Kosher salt Smoked paprika Slivered almonds Instructions: Preheat the oven to 300? F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don\u2019t blot with paper towels; the seeds will stick. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out. Toss the seeds with olive oil, salt and smoked paprika. Return to the oven and bake until crisp and golden, about 20 more minutes. Mix with the almonds before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 5415,"Cucumber Snackers You'll never miss that cracker! 18 slices, 1/4-inch thick, English or seedless cucumber, about 1/2 a whole cucumber 2 or 3 pinches salt 6 ounces herb cheese (recommended: Boursin) 1/4 pound smoked Norwegian salmon Black pepper Instructions: Set cucumber slices on paper towels to drain and dry. Season lightly with salt. Spread each slice of cucumber with a little cheese. Arrange cucumbers on a serving plate. Top each snacker with a small piece of salmon. Crack a little black pepper over the snackers and serve or chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 5416,"Moroccan Crusted Lamb Racks with Grilled Apricots 2 lamb racks, chine bone removed, trimmed 2 tablespoons olive oil 2 large clove garlic, minced 1/4 cup chopped fresh parsley 1 tablespoon whole cumin seed, crushed 2 teaspoons whole coriander seed, crushed 1 small cl, finely chopped 1/2 teaspoon ground cinnamon Pinch ground cardamom 1 teaspoon cracked black pepper Salt, to taste Olive oil, to taste 2 tablespoons pomegranate molasses 1/2 cup chopped fresh mint 1/2 cup plain yogurt 1 teaspoon honey 2 tablespoons fresh chopped mint 1/2 teaspoon toasted, ground cumin seeds 1 lime, grated zest Pinch ground cinnamon Instructions: In a food processor, combine all ingredients for rub and pulse until blended. Rub over both racks generously. Season with salt.
Preheat oven to 375 degrees.
In a large skillet, heat 1 to 2 tablespoons olive oil on high. Sear racks on all sides until well browned, about 4 to 5 minutes.
Transfer lamb to roasting pan and continue to cook in oven at 375 degrees for about 17 to 20 more minutes or until medium (internal temperature of 140 to 145 degrees).
Combine molasses with chopped mint in a medium bowl. When racks are cooked, remove from oven and let rest for 5 minutes covered with foil before slicing. Slice and dip exposed sides with mint mixture. For the yogurt sauce: Combine all ingredients in a medium bowl. Stir, cover and chill until ready to serve.
Serve the lamb with grilled apricots and drizzled with yogurt sauce, if desired.
","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 5417,"Housemade Chorizo Breakfast Burritos 2 tablespoons lard 2 teaspoons achiote 1 teaspoon chili powder 1 teaspoon cumin seeds, toasted 1 jalapeno, seeded and chopped Leaves from 1 bunch fresh oregano 1 pound ground pork 1 red onion, sliced thin 8 large eggs 1 pound shredded Cheddar 1 pound tomatillos, diced Cloves from 2 heads garlic 1 red onion, sliced
1 1/2 ounces lime juice 4 tablespoons extra-virgin olive oil Kosher salt 2 tablespoons white vinegar 2 russet potatoes Kosher salt About 2 1/2 cups vegetable oil One 15.5-ounce can black beans, rinsed and drained 2 tablespoons lard Four 12-inch flour tortillas Instructions: For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds, jalapeno and oregano and toast until fragrant, about 2 minutes. Cool slightly, then add to the pork in a bowl and mix well. Heat a cast-iron skillet over medium-high heat and brown the seasoned pork, stirring often, 5 to 7 minutes. Remove the pork, reserving the pork fat in the skillet. Add the red onion to the skillet and adjust the heat to medium. Cook until soft and lightly caramelized, 6 to 8 minutes. Add the pork back to the pan, followed by the eggs. Scramble the eggs into the \chorizo,\ then add the cheese and mix thoroughly until melted. Set aside. For the tomatillo sauce: Preheat the oven to 450 degrees F. Toss the tomatillos, garlic, onion, lime juice, half of the oil and a pinch of salt in a mixing bowl, then transfer to a rimmed baking sheet and roast until tender and charred, about 20 minutes. Add to a blender along with the vinegar, remaining 2 tablespoons oil and a pinch of salt. Blend until smooth, then set aside. For the potatoes: Dice the potatoes into 1-inch cubes. Bring a medium pot of salted water to a boil, then add the potatoes and cook until almost fork-tender, about 7 minutes. Drain and set aside to cool slightly. Meanwhile, clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat 1 1/2 inches vegetable oil to 375 degrees F. Fry the potatoes until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. For the refried beans: Meanwhile, puree the black beans and lard in a food processor until smooth. Heat in a saucepan until warm. Heat the tortillas in a hot dry skillet or directly over a flame until pliable. Place a spoonful of the beans on each tortilla, then cover with the potatoes, then egg-chorizo mixture. Drizzle some the tomatillo sauce on top. Roll and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 5418,"Roasted Brussels Sprouts with Bacon 2 ounces slab bacon, cut into 3/4 inch cubes 1/2 cup walnut pieces 2 (10-ounce) packages fresh Brussels sprouts, trimmed and halved Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions:

1. Preheat oven to 375 degrees F.
2. Cook bacon and walnuts in a large oven-proof skillet over medium heat until bacon begins to crisp and walnuts are toasted, about 4 minutes. Transfer bacon and walnuts to a bowl using a slotted spoon; set aside.
3. Add Brussels sprouts to skillet and season with 1/2 teaspoon salt and pepper. Transfer pan to oven and roast for 30 minutes. Add bacon and walnuts and continue to roast until sprouts are cooked through and golden, about 10 to 15 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5419,"Buche de Noel (Yule Log) 4 large eggs, separated, plus 2 egg whites, at room temperature 1/2 cup granulated sugar 1 tablespoon vanilla 1/8 teaspoon salt 1/4 teaspoon cream of tartar 1/2 cup sifted all-purpose flour 1/4 cup sifted unsweetened cocoa powder plus additional sifted cocoa powder for dusting the cake 6 egg yolks 2/3 cup granulated sugar 1/4 cup water 3 sticks (1 1/2 cups) unsalted butter, softened 6 ounces semisweet chocolate, melted and cooled 1 tablespoon eau-de-vie de framboise Meringue Mushrooms (recipe follows) 2 tablespoons almond paste tinted with green food coloring Confectioners' sugar for sprinkling 1 cup plus 1 tablespoon sugar 1/4 cup water 2 large egg whites Pinch salt 1/8 teaspoon cream of tartar Unsweetened cocoa powder for sprinkling if desired Instructions: Make the cake: Preheat oven to 425 degrees. Butter the jelly-roll pan and line it with wax paper, leaving a 2-inch overhang on each of the short ends. Butter the paper and dust it with flour, shaking out the excess. In the large bowl of the upright mixer beat the egg yolks until smooth. Add 6 tablespoons of the granulated sugar, a little at a time, and beat the batter at medium speed for 3-4 minutes, or until creamy and light. Beat in the framboise. In another bowl with the hand-held mixer beat the egg whites with 1/8 teaspoon of the salt until frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Add the remaining 2 tablespoons sugar, a little at a time, and beat the whites until they hold stiff peaks. Fold the whites into the batter gently but thoroughly. Sift the flour, the 1/4 cup cocoa powder, and the remaining 1/8 teaspoon salt over the batter, one third at a time, and fold in each addition until batter is smooth. Pour the batter into the jelly-roll pan, spread it evenly with a spatula, and bake the cake in the middle of the oven for 8-10 minutes, or until it pulls away from the sides of the pan and a cake tester inserted in the center comes out clean. Dust the cake lightly with cocoa powder, cover it with wax paper, and let it cool to warm. Pull the edges of the wax paper away from the pan, invert the cake onto a baking sheet and carefully peel off the paper. Dust the cake lightly with the remaining cocoa powder, cover it with wax paper, and roll it up. Let the cake cool completely. Make the chocolate butter cream: In the bowl of the upright mixer beat the egg yolks until light and creamy. In a small heavy saucepan combine the sugar with the water. Bring the mixture to a boil and cook it over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water, until the syrup reaches the soft-ball stage, or the candy thermometer registers 238 degrees. With the mixer running, add the hot syrup to the yolks in a stream, beating, and beat the mixture until completely cool. Beat in the butter and the chocolate, a little at a time. Pour the buttercream into a bowl, beat in the framboise, and chill the buttercream, covered, until the cake is ready to be frosted. To assemble the cake: Cut a 2-inch piece diagonally from each end of the cake and set the pieces aside. Transfer the cake to a serving tray and arrange the reserved end pieces on top of the cake to stimulate sawed-off branches. Beat the chilled buttercream until smooth and with a spatula spread it over the cake. Gently pull the tines of a fork lengthwise over the buttercream to simulate bark and garnish the log with the meringue mushrooms and chocolate leaves. Force the green almond paste through a medium sieve and with the tip of a small knife attach it to the log around the mushrooms to simulate moss. Gently dust the log with sifted confectioners' sugar, simulating snow. Let the cake come to room temperature before serving. Cut the cake with a sharp serrated knife. In a heavy saucepan combine the 1 cup sugar with the water and bring the mixture to a boil over low heat, washing down any sugar crystals clinging to the sides of the pan with the brush dipped in cold water until the sugar is dissolved. Boil the syrup until it reaches the soft-ball stage, or until the candy thermometer registers 240 degrees. While the syrup is cooking, in a bowl with the mixer beat the egg whites with the salt until foamy. Add the cream of tartar and beat the whites for 30 seconds. Sprinkle in the remaining 1 tablespoon sugar and beat the meringue for 10 minutes, or until cool. Preheat the oven to 200 degrees. Line baking sheets with the parchment paper. Fill the pastry bag fitted with the plain tip with the meringue and pipe out 66 mounds, each about 1-inch in diameter, 1-inch apart onto the baking sheets. Sift a bit of the cocoa over each cap, if desired, to simulate sand. Holding the pastry bag straight up, pipe out 66 medium-wide lengths onto the baking sheets, to resemble mushroom stems. Bake the meringues in the middle of the oven for 2 hours. Remove the baking sheet from the oven and with your finger tip push in the underside of each mushroom cap. Return the meringues to the oven and bake them for 30 minutes more. Turn off the oven and let the meringues stand in the oven overnight. Push a stem into each cap and chill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5420,"Cosmopolitan 1.25 oz. Smirnoff No.21 Vodka .25 oz. triple sec 1 oz. cranberry juice 1 twist lemon Instructions: In a shaker with ice, add Smirnoff No.21 Vodka, triple sec, and cranberry juice Shake and strain into a martini glass Garnish with lemon twist ","[Vodka, Cranberry]" 5421,"Shrimp and Avocado Salad with Frico Chips Frico Chips: 1/2 cup grated Parmigiano-Reggiano cheese 1 medium zucchini, halved lengthwise 1 teaspoon extra-virgin olive oil 1/8 teaspoon kosher salt 1/4 cup extra-virgin olive oil 2 tablespoons soy sauce 1 clove garlic, minced Zest of 1 large lemon 3 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 12 jumbo shrimp, peeled and deveined 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon agave 1 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 medium avocado, peeled seeded and diced into 1/2-inch pieces Instructions: For the frico chips: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
   Line a baking sheet with a silicon mat. Place eight 1-tablespoon mounds of cheese on the mat and gently tap down until flat. Bake until golden and bubbly, 8 to 10 minutes. Let the frico chips cool until firm, about 5 minutes.
   Place a grill pan over medium-high heat or preheat a gas or charcoal grill. For the zucchini: Using a pastry brush, brush the zucchini halves with the oil and season with the salt. Grill until tender, 4 to 5 minutes each side. When cool enough to handle, cut the zucchini into 1/2-inch cubes. For the shrimp: In a medium bowl, mix together the oil, soy sauce, garlic, zest, parsley, chives, salt and pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes. Grill until pink and cooked through, 2 to 3 minutes each side. Chop into 1/2-inch pieces. For the dressing: In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt and pepper until smooth.
   In a medium bowl, combine the zucchini, shrimp, dressing and avocado. Gently toss until all the ingredients are coated.
   Using a slotted spoon, spoon the salad into 8 small ramekins. Garnish with frico chips and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5422,"Mini Blitz Burgers 1 pound Italian sausage 1 pound ground beef Salt and freshly ground black pepper Olive oil, as needed 2 red peppers 2 medium sweet onions 2 ripe tomatoes 8 slices provolone cheese 16 mini Italian rolls Garlic clove, cut in 1/2 Instructions: Preheat grill over medium-high heat. Remove sausage from casing and combine with the beef. Portion to 2 ounces each and shape to small patty. Season with salt and pepper. Oil peppers and grill to charred. Place in plastic bag to steam off skin. When cool, scrape off skin, remove seed and cut into thin strips, set aside. Cut onion and tomatoes in half. Brush with olive oil and season with salt and pepper. Grill to soft and charred, cool slightly. Puree in a blender. Thin with olive oil and adjust seasoning, set aside. Grill burgers, when almost completely cooked place 1 tablespoon red pepper strips on top, top with 1 tablespoon tomato sauce, a half slice of provolone cheese and cook until cheese is melted. Brush bun with olive oil, toast rolls on grill. Once toasted, rub with garlic clove. Put burger on rolls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 5423,"Hot Vanilla Malted 4 cups whole milk 1 vanilla bean, seeds scraped 2/3 cup malted milk powder 1/4 cup packed light brown sugar Ground cinnamon, for garnish Instructions: Bring the milk and vanilla seeds to a simmer in a heavy medium saucepan. Add the malted milk powder and brown sugar to the hot milk, whisking until dissolved. Remove 1 cup milk mixture and puree in a blender, about 2 minutes. Divide the milk among 4 mugs and top with the pureed milk and a sprinkle of cinnamon. BYOC: This is a perfect drink for after spending some time out in the cold. Make this for the kids and add a little light rum for the adults. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 5424,"Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus 1 tablespoon salted butter, plus 1 stick slightly softened 1 shallot, minced 1 cup heavy cream 1/4 pound gorgonzola cheese, crumbled Kosher salt and freshly ground pepper 1 1/2 pounds flank steak 2 tablespoons olive oil 1 tablespoon sugar 1/4 cup paprika 1/4 teaspoon onion powder 2 pounds large asparagus, trimmed Instructions: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm. Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing. Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate. Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use. Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 5425,"How to Roast Acorn Squash | Maple-Roasted Acorn Squash 3 acorn squash, unpeeled, halved through the stem, and seeded 3 tablespoons unsalted butter, diced 3 tablespoons pure maple syrup, plus extra for serving Good olive oil Kosher salt and freshly ground black pepper Flaked sea salt, such as Maldon, for serving Instructions: Preheat the oven to 350 degrees F. Place the squash, cut sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5426,"Turkey Meatloaf 2 tablespoons olive oil 1/2 cup diced yellow onion (about 1 small onion)
2 pounds ground turkey (dark meat preferred)
1 1/2 cups rolled oats 2 large eggs, lightly beaten
3/4 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 teaspoons tomato paste
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Hot sauce Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a saute pan over medium heat. Add the onions and saute until softened, 8 to 10 minutes. Let cool. In a mixing bowl, combine the ground turkey, rolled oats, eggs, 1/2 cup of the ketchup, Worcestershire sauce, tomato paste, salt, pepper and some hot sauce. Add the cooled onions. Mix together with your hands. Place the meatloaf mixture in an 8-by-4-inch loaf pan, pressing down until flat and level. Spread the top with the remaining 1/4 cup ketchup. Bake until the meatloaf reaches an internal temperature of 165 degrees F, 50 to 60 minutes. Let cool for 5 minutes before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 5427,"Blueberry Yogurt Pops 1/2 cup blueberry preserves 1 1/2 cups lowfat plain Greek yogurt
Instructions: Put the blueberry preserves into a quart-size heavy resealable plastic food bag and squeeze it into one corner. Put the yogurt into the bag and squeeze it gently with your hands to lightly mix; swirls of blueberry throughout the yogurt are fine. Arrange 6 mini paper drink cups on a small baking sheet. Using scissors, cut about 1/2 inch off the corner of the bag and squeeze the swirled yogurt mixture into the cups, filling them about two-thirds full. Gently insert a 6-inch lollipop stick into each cup. The thickness of the yogurt should help the sticks stand upright. Freeze for at least 2 hours before peeling off the paper cups and serving. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 5428,"Black Forbidden Rice with Peaches and Snap Peas 3 1/2 cups water 2 cups black forbidden rice (recommended: Lotus Foods) 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped 2 teaspoons kosher salt 1 tablespoon vegetable oil 2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces 2 peaches, pitted and sliced 1/4 cup seasoned rice vinegar 1/4 cup grapeseed oil 3 tablespoons honey 1 tablespoon soy sauce Instructions: For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl. In a large nonstick skillet, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl. For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth. Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5429,"Red Cabbage-Citrus Slaw 1/4 cup lemon juice 1/4 cup orange juice
2 tablespoons clover honey
2 tablespoons Dijon mustard
1/4 cup fresh basil leaves, chopped
Salt and freshly ground black pepper
1/2 cup canola oil
2 cups thinly sliced Napa cabbage
2 cups thinly sliced red cabbage
1 large carrot, peeled and grated on the large holes of a box grater
Instructions: Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified. Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper, and add more dressing if needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5430,"Mashed Potatoes with Roasted Garlic and Mascarpone Cheese 3 pounds Idaho potatoes, peeled and cut into large dice Kosher salt 1 1/2 cups whole milk 6 cloves roasted garlic cloves, pureed 1/2 stick unsalted butter 8 ounces mascarpone cheese Freshly ground black pepper Instructions: Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl. While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving. ","[Chardonnay, Barolo, Chianti, Riesling]" 5431,"Catalan Chicken Stew 1/4 cup dry unsalted Marcona almonds or blanched almonds 2 tablespoons EVOO 2 slices (1/2-inch thick) batard or baguette (reserve the rest of the loaf for serving) 1/3 cup fresh flat-leaf parsley leaves 1 tablespoon fresh lemon juice 2 cloves garlic, grated or finely chopped 3 tablespoons EVOO 2 to 3 tablespoons chopped fresh thyme 2 rounded tablespoons paprika 2 to 3 stalks celery with leafy tops, peeled and chopped 2 bay leaves 2 medium carrots, chopped 2 medium onions, chopped 1 red bell pepper, chopped 1 Fresno or other red cl pepper, finely chopped Pinch saffron threads Kosher salt and freshly ground pepper One 32-ounce can whole peeled tomatoes 4 cups chicken stock 3 to 4 cups shredded Poached Chicken Breasts, recipe follows 1 cup Spanish green olives, coarsely chopped Bread, for serving 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat) 1 tablespoon whole black peppercorns 8 cloves garlic, smashed 4 large bay leaves 4 carrots, coarsely chopped 4 stalks celery, coarsely chopped 2 lemons, sliced 2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string Kosher salt Instructions: For the picada: Toast the nuts in a small skillet, then remove to a plate. Add the EVOO to the skillet and toast the bread slices until golden. Chop the bread and add to a food processor along with the parsley, lemon juice, garlic, toasted almonds and a splash of water. Pulse until the mixture is a pesto-like consistency. Refrigerate until ready to serve. For the stew: Heat the EVOO in a Dutch oven over medium-high heat. Add the thyme, paprika, celery, bay leaves, carrots, onions, bell peppers, cl peppers and saffron and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Add the tomatoes and mash. Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove from the heat and let stand for 5 minutes. Ladle the stew into shallow bowls and serve with warm bread for mopping. Cook's Note: The stew and the picada can be refrigerated in separate containers in the refrigerator for a make-ahead meal. Reheat the stew over medium heat, adding the picada and olives. Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 5432,"Pumpkin Spice Oatmeal One 15-ounce can pure pumpkin puree 2 cups milk, plus more for serving 1/2 cup dried cranberries or raisins 1/4 cup light brown sugar (packed), plus more for sprinkling 1 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract Kosher salt 2 cups old-fashioned rolled oats Pepitas (toasted pumpkin seeds), for serving Instructions: Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal). Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5433,"Basic Chicken Stock 2 pounds chicken thighs and legs, skins removed Extra-virgin olive oil 1 large onion, cut into 1-inch dice 2 ribs celery, cut into 1-inch dice 2 carrots, peeled and cut into 1-inch dice 3 cloves garlic, smashed 2 bay leaves 10 sprigs thyme Instructions: Preheat oven to 425 degrees F. Place chicken thighs and legs on a sheet pan. Lightly coat with oil and roast until golden, about 35 to 45 minutes. Coat a large, deep stock pot lightly with olive oil. Add the onions, celery, carrots and garlic to the pot and bring it to a medium high heat. Cook the vegetables stirring frequently until they start to get soft and are very aromatic, about 8 to 10 minutes. Remove the chicken from the oven and add to the pot of vegetables along with the bay leaves and thyme. Fill the pot with water. Place the pot on a burner on high heat. Bring to a boil and reduce to a simmer. Eventually a gray scum will form on the top of the water. Skim the scum and the fat off the top of the water. Simmer for 2 1/2 to 3 hours. Refill the water as it evaporates. Strain stock and discard the chicken and veggies. Store the stock in smallish containers, plastic pint and quart containers from Chinese take out are perfect! Recycle! If not using right away freeze for later use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5434,"Buttermilk Peanut Butter Fudge 2 cups sugar 1 cup buttermilk Pinch salt 1/2 teaspoon vanilla 1/2 cup creamy natural peanut butter Instructions: Butter a large plate and set aside. In a heavy saucepan, bring the sugar, buttermilk, and salt to a boil over medium-high heat. Cook to the soft ball stage, removing from the heat immediately when the candy thermometer reaches 234 degrees. Add the vanilla and peanut butter, and stir with a wooden spoon to blend. Then beat energetically with the spoon until the fudge begins to lose its gloss and starts to thicken. Pour quickly onto the plate. Allow to cool to room temperature before cutting. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 5435,"Sangria 2 cups Burgundy wine 2 cups club soda or seltzer water 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 1/2 cup sugar substitute (recommended: Splenda) 1 lemon, sliced into circles 1 lime, sliced into circles 1/4 cup diet Tang or any Crystal light fruit drink, optional Instructions: Mix all ingredients together in a punch bowl. Refrigerate until ready to serve. To serve, pour into glasses over ice. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 5436,"Pasta with Clams, White Wine and Spicy Italian Sausage 36 littleneck clams 2 tablespoons extra-virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 medium red cl, such as red jalapeno or red Fresno, finely sliced
2 teaspoons fennel seeds
1/2 pound spicy Italian sausage, casings removed
1 cup dry white wine
1 1/2 cups grape tomatoes
3 sprigs fresh thyme, leaves picked
1 pound linguine Kosher salt and freshly ground black pepper
3 tablespoons butter, cold, cubed
Zest and juice of 1/2 lemon 1/4 cup fresh flat-leaf parsley, chopped
Pecorino Romano, grated, for serving, optional Instructions: Preheat the oven to 350 degrees F. Place the clams in a large bowl and cover with cool tap water. Salt the water well and let the clams sit for 20 minutes to an hour to purge them of sand and grit. Drain and scrub the shells well under cold running water. Set a large roasting pan across two burners. Heat the olive oil over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes, or until softened. Add the cl, fennel and sausage, and cook for 3 to 4 minutes, stirring occasionally to break up the sausage. Once the sausage is nicely browned, deglaze the pan with the white wine. Add the clams and stir everything together until well combined. Arrange the tomatoes on top, add the thyme, and sprinkle with salt and pepper. Transfer the pan to the oven and cook until the clams pop open and the cherry tomatoes are roasted and juicy, 10 to 12 minutes. Meanwhile, in a large pot of boiling, salted water, cook the linguine until al dente. When the clams are done, return the roasting pan to the stovetop over high heat. Simmer to reduce excess liquid and to open any clams that are still closed (stirring vigorously with a wooden spoon also helps). Taste sauce and season with salt as needed. Drain the pasta and transfer it directly into the roasting pan. Add the butter, lemon zest and juice, and the parsley. With tongs, toss everything together to coat the pasta in the sauce. Serve topped with plenty of grated pecorino if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 5437,"Garlic and cl Roasted Dungeness Crabs 1 1/2 teaspoons salt, plus more for cooking the crabs 1 lemon, thinly sliced
1 head garlic, minced, peels reserved
1 onion, minced, peel reserved
4 large Dungeness crabs*, 1 1/4 to 1 1/2 pounds each
1 cup (2 sticks) unsalted butter
1 cup olive oil
2 teaspoons crushed red pepper, or 6 to 8 fresh red chiles, such as serrano, minced and seeded, or to taste
1/2 teaspoon ground black pepper
3/4 cup chopped fresh parsley or cilantro leaves
Instructions: Fill a large stockpot two-thirds full of water. Add enough salt so that the water tastes like seawater. Add half of the sliced lemon and the reserved peels from the garlic and onion, and bring to a boil. Plunge the crabs in the water, in batches if necessary, and cook for 5 minutes. Remove the crabs from the stockpot and set aside until cool enough to handle. Preheat the oven to 450 degrees F. When the crabs are cool enough to handle, remove the top shell and apron and discard. Remove the gills and any transparent cartilage and scrape out any crab fat and rinse crabs under cool running water. Place crabs, bottom side down, on a cutting board and halve lengthwise with a heavy knife. Combine 1 1/2 teaspoons of the salt, the minced garlic, onions, butter, olive oil, crushed red pepper, and black pepper in a large roasting pan. Place the pan in the oven on the lowest rack, and bake, stirring occasionally, until onions and garlic are golden, about 8 minutes. (Do not allow the garlic to burn.) Remove the pan from the oven and add the crab pieces and mix thoroughly so that the crabs are well coated with the garlic and butter mixture. Return the pan to the oven and bake, stirring occasionally, until the crabs are heated through and the garlic mixture is braised onto the shells, 13 to 15 minutes. Remove from the oven, sprinkle with the chopped parsley or cilantro, and serve hot.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5438,"Dali-Side Up \Egg\ Dessert 4 slices store-bought New York-style cheesecake 1 tin apricot halves in syrup (Remove from the tin and keep in refrigerator) Find the smallest, most symmetrical halves. 4 sprigs parsley Instructions: Cut the crust off the cheesecake. Then use a dinner knife to sculpt each slice into an egg white shape. Top each egg white with an apricot yolk. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling]" 5439,"Accidental Turkey Kosher salt 1 tablespoon minced fresh rosemary Grated zest of 1 lemon One 12- to 14-pound fresh turkey 1 large yellow onion, unpeeled and cut in eighths 1 lemon, quartered 8 sprigs fresh thyme 4 tablespoons (1/2 stick) unsalted butter, melted Freshly ground black pepper Instructions: Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent. Preheat the oven to 450 degrees F. Be sure your oven is very clean! Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper. Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until an instant-read thermometer reads 165 degrees F in the breast and 180 degrees F in the thigh. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5440,"Grillades and Grits 4 cups water 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup quick grits Cayenne pepper 1 pound round steak, cut into strips Creole Seasoning, for seasoning steak strips Flour, for dredging 5 strips bacon 1 small onion, chopped 1 small bell pepper, sliced in 1/4-inch rounds Water, to make gravy Instructions: Grits: Boil 4 cups water and add salt and pepper. Add quick grits, stirring until mixed well. Reduce heat and cook about 5 minutes stirring occasionally. Remove from heat. Place in a greased casserole dish. Top with cayenne pepper, if desired. Grillades: Season steak strips. Dredge in flour. Fry bacon in heavy skillet. When browned, remove bacon strips from skillet and saute onions and bell pepper in bacon drippings. Fry floured beef strips until brown. Remove strips from pan. Add water to make gravy. Return strips to gravy and heat through, Serve the grillades over the grits. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 5441,"Tartar Sauce 1 cup mayonnaise 2 teaspoons Dijon or Creole style mustard 1 Kosher dill pickle (4 ounces), finely chopped 2 tablespoons chopped capers 1/4 cup each packed fresh dill and parsley leaves 1/4 cup chopped fresh chives Salt and Tabasco sauce Instructions: Whisk the mayonnaise and mustard together and blend in the pickle and capers. Finely chop the herbs and add them to the mayonnaise and season with salt and Tabasco to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 5442,"Shrimp on Wonton Crackers with Slaw 3 (16-ounce) packages wonton skins, thawed 2 tablespoons sesame oil Salt 1/2 pound snow peas 1/2 pound radishes 1/2 pound carrots 3 tablespoons black sesame seeds 1/4 cup mint leaves 3 tablespoons grated fresh ginger 1/2 cup orange juice 1/2 cup rice vinegar 2 teaspoons grated fresh ginger 2 teaspoons black sesame seeds 1 tablespoon mint leaves 1/4 cup peanut oil 2 tablespoons sesame oil 60 large shrimp, peeled, deveined, and cooked (about 3 pounds) Instructions: Preheat oven to 350 degrees F. Arrange wonton skins in single layer on a flat surface. Cut out circles using a 2-inch cookie cutter. Lightly coat baking sheets with sesame oil, transfer rounds to pan. Drizzle wontons with a little sesame oil, season, to taste, with salt. Bake until lightly browned, about 5 minutes. Let cool completely. The wonton crackers may be made several days ahead and stored at room temperature in an airtight container. Blanch the snow peas in a large pot of rapidly boiling water for 1 minute. Drain well then rinse in cold water to stop the cooking process. Julienne the snow peas, radishes, and carrots, place them in a large bowl. Add sesame seeds, mint, and ginger. Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat. Remove the shrimp tails and discard. Split the shrimp in half lengthwise and place in a large bowl. Pour the remaining marinade over the shrimp. To assemble: place a small amount of snow pea slaw on wonton cracker. Top with 2 shrimp halves, cut side down. Garnish with black sesame seeds and mint before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5443,"Lamb Sausage in Puff Pastry 1 pound fresh lamb sausage, 1/2-inch thick 2 sheets commercial puff pastry, thawed 2 tablespoons Dijon mustard, plus extra for serving 1 egg, beaten with 1 tablespoon water or milk, for egg wash Instructions: Preheat the oven to 400 degrees F. Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake for 5 to 10 minutes more, until it's fully cooked. Cool to room temperature. Unfold the puff pastry on a lightly floured board. Cut each piece in 1/2 lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2-inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve hot with mustard. ","[Rhone Blends, Tempranillo, Barolo, Garnacha]" 5444,"Lomi Salmon Salad 2 cups kosher salt or Hawaiian salt 1/2 cup sugar 4 (6-ounce) sushi-quality salmon fillets 3 fresh limes 1 large red onion, diced find 2 large tomatoes, seeds removed and diced fine 4 scallions, tender green and white parts only sliced on the diagonal into very thin slices 2 tablespoons minced fresh dill leaves Instructions: Please note that this recipe takes 36 hours to complete. Begin curing the salmon the day before. Combine the salt and sugar and mix well. In a shallow nonreactive container which is large enough to accommodate the salmon fillets in a single layer, spread half the salt/sugar mixture, reserving the balance. Lay the salmon fillets on top of the mixture and use the rest of the salt/sugar mixture to completely cover the fish fillets. Cover and refrigerate for 24 hours to salt-cure. Early the next day, microwave the limes in a small bowl to release the essential oils, and set aside until they are just cool enough to handle. Soak the salmon fillets in cold water to remove most of the salt. Rinse and dry the same non-reactive container in which you cured the salmon. Place the fillets in the container and squeeze the lime juice over, cover and refrigerate for 6 to 8 hours to allow the acids in the lime juice to chemically cure the fish. Dice the lime cured salmon into small cubes, keeping in mind that the completed salad will resemble the texture of salsa. Add red onion, scallions, and tomato and gently fold in. Season, to taste, with black pepper and chill. Transfer salad to serving dish and sprinkle with fresh dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 5445,"Curried Potatoes and Chickpeas 1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks Kosher salt 3 tablespoons unsalted butter 1 1/2 teaspoons curry powder 1/4 teaspoon cayenne pepper 1 15-ounce can chickpeas, drained and rinsed 2 cups fried onions (one 2.8-ounce can) 1/2 cup plain Greek yogurt 1/4 cup chopped fresh cilantro, plus leaves for topping 2 tablespoons fresh lime juice 1 jalapeno pepper, thinly sliced (remove seeds for less heat) Instructions:

1. Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
2. Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
3. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
4. Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 5446,"Dark Chocolate Filled Angel Food Cupcakes 1/2 cup cake flour 1/2 teaspoon ground cinnamon
   1/4 teaspoon fine salt
   2/3 cup powdered sugar
   6 large egg whites (1 cup total), at room temperature (see Cook's Note) 1 teaspoon cream of tartar
   1 teaspoon pure vanilla extract
   1 cup heavy whipping cream 1 cup dark chocolate chips
   1/2 teaspoon cayenne pepper
   2 large egg whites (1/3 cup total; see Cook's Note) 1 cup granulated sugar
   1 teaspoon pure vanilla extract 1/2 teaspoon cream of tartar
   Red cinnamon jelly beans, for garnish
   Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners. Sift the cake flour, cinnamon, salt and 1/3 cup powdered sugar into a bowl. Place the remaining 1/3 cup powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Add the egg whites and cream of tartar and beat on low speed until frothy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, 5 to 6 minutes more. Pour in the vanilla and mix for 30 seconds more. Spoon the sifted ingredients into the egg mixture and whisk to combine. Spoon the batter into the lined cupcake pan, creating a heaping mound of batter in each cup. Bake the cupcakes until lightly golden, about 20 minutes. Allow to cool 10 minutes before removing from the pan, then let cool completely. For the dark chocolate filling: Place the heavy whipping cream in a medium mixing bowl and whip until soft peaks are formed, 2 to 3 minutes. Melt the chocolate in a microwave or over a double boiler, then allow the chocolate to cool for 2 minutes. Scrape the chocolate into the whipped cream and whisk to form a thick ganache. Remove 1/2 cup chocolate ganache and place in a small mixing bowl. Add the cayenne pepper to this mixture and whisk it in. Place the regular and the spicy ganache into separate piping bags fitted with medium round tips. Use a small knife to make an X on the surface of each cooled cupcake. Pipe the regular ganache into 9 of the cupcakes, pushing the tip of the pastry bag gently into the center of each. Pipe the spicy ganache into 3 of the cupcakes in the same manner. For the 15-minute meringue frosting: Place the egg whites and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment, and beat until foamy. Add the vanilla extract and cream of tartar and whip the mixture at medium speed until glossy, about 2 minutes. Reduce the speed to low and slowly pour in 1/2 cup boiling water. Increase the speed to medium-high and whip until stiff peaks form, 12 to 15 minutes. Generously top each cupcake with the meringue frosting. Use an offset spatula to create peaks in the mounds of meringue. Top each cupcake with a red cinnamon jelly bean and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5447,"Pistachio Pinwheels 1 1/4 cups all-purpose flour, plus more for dusting 1/4 teaspoon baking powder 1/4 teaspoon plus 1 pinch of salt 1 stick unsalted butter, at room temperature 2/3 cup sugar 2 large eggs 1/2 teaspoon pure vanilla extract 2/3 cup unsalted raw pistachios 1/4 teaspoon pure almond extract 3 drops green food coloring Instructions: Whisk the flour, baking powder and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and 1/3 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1 egg and the vanilla (don?t worry if the mixture looks separated). Reduce the mixer speed to low; mix in the flour mixture until combined. Turn out the dough onto a piece of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour. Meanwhile, make the filling: Pulse the pistachios and remaining 1/3 cup sugar in a food processor until very finely ground. Mix in the remaining egg, 2 tablespoons butter, the almond extract, pinch of salt and food coloring. Process, scraping the bowl occasionally, until a thick paste forms. Refrigerate until firm, about 30 minutes. Roll out the dough into a 10-by-11-inch rectangle on a floured surface. Spread the pistachio filling over the dough almost all the way to the edges. Starting with a short side, roll up the dough into a tight spiral. Wrap in plastic wrap and refrigerate, reshaping the log after 1 hour, until firm, at least 3 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the log into 1/2-inch-thick rounds. Arrange the rounds 1 1/2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 5448,"Pasta Fina 1 pound fresh linguine 1 to 2 ounces olive oil 12 ounces salted butter 3 cups clam juice 3 cups diced tomatoes 2 cups chopped green onions 1 pound baby shrimp 1/2 cup white wine 1 cup black olives Instructions: Cook linguine in boiling salted water until al dente. Drain and stir 1 to 2 ounces of olive oil into linguine to help prevent pasta from sticking together and set aside. In a large saute pan, combine the butter, clam juice, tomatoes, green onions, baby shrimp, white wine, and black olives. Place on high heat, and cook, stirring occasionally. When butter melts, cook for 5 more minutes. Add the pasta to the mixture and toss to heat through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5449,"Fish and Lobster Cakes 8 tablespoons (1 stick) unsalted butter, divided 1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion 1 cup (1/4- to 1/2-inch-diced) celery 1 large Holland red bell pepper, cored, seeded and 1/4- to 1/2-inch-diced 1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces 1/2 cup heavy cream Kosher salt and freshly ground black pepper 4 cups panko (Japanese bread flakes), divided 3 tablespoons minced fresh dill 2 tablespoons good mayonnaise, such as Hellmann?s 1 tablespoon Dijon mustard 1 teaspoon grated lemon zest 2 extra-large eggs, lightly beaten 1/2 pound cooked lobster meat, 1/2-inch-diced Good olive oil 1 1/2 cups good mayonnaise, such as Hellmann's 6 tablespoons minced cornichons 1 tablespoon whole-grain mustard 3 tablespoons Champagne or white wine vinegar Instructions: Preheat the oven to 200 degrees F. Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium-high heat. Add the onion, celery and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish into large pieces with a fork. Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt and 1 teaspoon black pepper and mix gently. Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saute pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the remoulade sauce. Remoulade Sauce: Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5450,"Muffuletta Calzone 1 cup warm water (110 to 115 degrees) 1 package active dry yeast Pinch sugar 2 1/2 cups all-purpose flour, plus additional as needed 1/2 teaspoon salt 2 tablespoons olive oil 1 pound provolone, cut into thin strips 4 ounces mortadella, cut into thin strips 4 ounces Genoa salami, cut into thin strips 1 large egg, lightly beaten with 2 teaspoons water 2 2/3 cups Jimmy's Olive Salad, recipe follows 1 cup coarsely chopped, pitted, large green Greek olives (with herbs and marinated in oil) 1 cup coarsely chopped queen size Manzanilla olives with pimentos 1 (15 1/2-ounce) jar marinated vegetables (in vinegar), drained and chopped into small pieces 1 tablespoon minced fresh parsley 1 tablespoon Roasted-Garlic Puree, recipe follows 2 teaspoons capers, drained and rinsed 1/4 teaspoon dried oregano 1/2 cup plus 1 tablespoon extra virgin olive oil 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon ground white pepper 1/8 teaspoon crushed red pepper flakes 1 cup peeled garlic cloves 1 cup extra virgin or regular olive oil Instructions: To prepare the dough, pour warm water in a small bowl. Sprinkle the yeast and sugar onto the top of the water. Briefly let the water absorb the yeast, then stir to dissolve it. Let stand for 15 minutes until the mixture is foamy. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 1/2 cups of the flour and the salt on low speed. Add the yeast mixture and oil, and beat until smooth, about 1 minute. Add the remaining 1 cup of flour and beat for 1 minute, until the dough just clears the sides of the bowl. Turn the dough out on a lightly floured work surface and knead for 2 to 3 minutes, until dough is smooth and elastic. The dough should be soft, but use additional flour as needed, 1 tablespoon at a time. Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rest in a warm place until tripled in bulk, about 1 1/2 hours. Cut the dough into 8 pieces and roll each into a ball. Using a rolling pin or your hand, flatten into 6-inch circles on a lightly floured surface. Preheat oven to 425 degrees F. To fill calzones, distribute the cheese and meat equally among the 8 circles of dough, placing the fillings on the lower 1/3 of each circle. Moisten the edges of each dough circle with water. Fold the top 1/2 of the dough over the bottom 1/2 to form a half moon, and seal the edges by crimping with a fork. Lightly brush the top and edges of each calzone with egg wash. Place on a baking sheet lined with parchment paper and bake until golden brown, 18 to 20 minutes. Serve each calzone on top of a small mound of Jimmy's Olive Salad. To prepare the olive salad, combine all ingredients thoroughly. Cover and refrigerate for at least 4 hours to allow the salad to marinate. Store in container with a tight-fitting lid. Yield: 8 servings Preheat the oven to300 degrees. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator. Yield: 1 cup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5451,"Charcuterie Lunch Board Olive oil, for the skillet 1 large shallot, sliced Kosher salt and freshly cracked black pepper One 15-ounce can chickpeas, rinsed and drained 4 teaspoons Dijon mustard, plus more for serving 1/2 teaspoon garlic powder Pinch cayenne 1 1/2 cups chopped kale leaves Coarsely chopped fresh parsley, for topping 4 slices crusty French bread 4 ounces thinly sliced roast beef 4 ounces thinly sliced Swiss cheese 1/3 cup sweet piquante peppers, such as Peppadews 12 to 16 peppery crackers Instructions: For the Dijon chickpeas: Heat a 12-inch skillet over medium-high heat and drizzle with olive oil. Add the shallots and a pinch of salt and cook until softened, adjusting the heat to medium if the shallots begin to char, 3 to 4 minutes. Add the chickpeas and lower the heat to medium. Add the Dijon mustard, garlic powder, cayenne and a pinch of salt. Mix with a wooden spoon until the chickpeas are fully coated in the mustard mixture. Saut until the chickpeas develop a light golden brown crust, about 5 minutes. Adjust the heat to low and add the kale and a small splash of olive oil for moisture, if necessary. Cook, tossing, until the kale is wilted but still bright green, 1 to 2 minutes. Remove from the heat immediately. Transfer to a plate and top with cracked pepper and parsley. For the charcuterie lunch board: Put half of the Dijon chickpeas in a small bowl and smash with a fork. Transfer some to a bento-style lunchbox. Put some of the remaining whole Dijon chickpeas in a second bento-style lunchbox. (Reserve the remaining chickpeas for future meals.) Arrange the bread, roast beef and half of the Swiss cheese and piquante peppers with the smashed chickpeas. Arrange the crackers and remaining Swiss cheese and piquante peppers with the whole chickpeas. Add some Dijon mustard to 2 small serving bowls and place one in each box. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5452,"Hawaiian Loco Moco Burgers 1 1/2 pounds ground beef 1 tablespoon plus 2 teaspoons teriyaki sauce Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 6 ounces cremini mushrooms, sliced 1 tablespoon all-purpose flour 1 cup low-sodium beef broth 1 tablespoon minced peeled fresh ginger 4 large eggs 4 Hawaiian hamburger buns, toasted Sriracha, for topping Pasta salad and pickles, for serving Instructions: Gently mix the ground beef, 1 tablespoon teriyaki sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Form into four 4 1/2-inch patties. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, about 3 minutes per side for medium. Transfer to a platter. Add the mushrooms to the skillet and cook until browned, about 3 minutes. Sprinkle in the flour and stir until lightly toasted, about 1 minute. Whisk in the beef broth, ginger and remaining 2 teaspoons teriyaki sauce. Simmer over medium-high heat until reduced to a thick gravy, 3 to 5 minutes. Meanwhile, heat the remaining 1 tablespoon butter in another large nonstick skillet over medium-high heat. Crack the eggs into the skillet, reduce the heat to medium and partially cover. Cook until the whites are set but the yolks are still runny, about 3 minutes. Season with salt and pepper. Serve the burgers on the buns; top with the mushroom gravy and fried eggs; drizzle with Sriracha. Serve with pasta salad and pickles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 5453,"Crispy Chicken Under a Brick 1 whole (3 pound) chicken 3/4 cup olive oil 2 oranges, juiced and zested 2 teaspoons cumin seed, toasted 1 teaspoon curry powder 1 tablespoon brown sugar 1 teaspoon minced garlic 2 tablespoons chopped parsley Salt and freshly ground black pepper, to taste Instructions: Remove the backbone and split the chicken in half. Mix together 1/2-cup olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley. Marinate the chicken in the mixture for 1 hour, covered in the refrigerator. Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up. Remove the chicken from the marinade, season all over with salt and pepper. Place the chicken halves in the skillet, skin side down. Wrap 2 bricks in aluminum foil and set them on top of the chicken. The weight will flatten the chicken resulting in a very crispy skin. Cook on the stovetop for 10 minutes, then transfer the weighted skillet to a preheated 450 degrees F oven. Roast for 15 to 20 minutes. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5454,"Jicama Slaw 3 tablespoons fresh lime juice 1/2 teaspoon red pepper flakes 1/2 teaspoon chili powder 6 tablespoons rice wine vinegar 1 teaspoon sugar 6 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 medium jicama, peeled and julienned (about 3 cups) 4 medium carrots, peeled and julienned (about 2 cups) 1/2 small Napa cabbage, shredded (about 2 cups) 1 small red onion, thinly sliced (about 1 cup) 1 English cucumber, julienned (about 2 cups) 1 red bell pepper, julienned (about 1 cup) 2 tablespoons chopped fresh cilantro Instructions: In a small bowl, combine the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Season with 1 teaspoon each salt and pepper and whisk to combine. Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large bowl and toss. Add the dressing to the vegetables. Let sit 15 minutes, stirring 2 or 3 times. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 5455,"Spiced Pecans Nonstick cooking spray or vegetable oil 2 tablespoons egg white (1 extra-large egg) 1/2 cup light brown sugar, lightly packed 2 teaspoons pure vanilla extract 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon cl powder 1/4 teaspoon ground cloves Kosher salt and freshly ground black pepper 2 cups whole pecan halves (8 ounces) 1/2 teaspoon fleur de sel Instructions: Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil. Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, cl powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they\u2019re done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 5456,"Baked Aubergines in Chocolate 12 finger aubergines, washed 5 tablespoons brandy 17 ounces (500ml) double cream 8 ounces (200 grams) best-quality cooking chocolate (70 percent cocoa solids), finely chopped 3 tablespoons sugar 8 ounces (225 grams) ricotta cheese 4 ounces (115 grams) candied fruits, roughly chopped 1 tablespoon sugar 4 ounces (115 grams) best-quality cooking chocolate (70 percent cocoa solids), chopped Fresh raspberries, to serve Instructions: Fill a saucepan with boiling water and place a bamboo steamer over it. Place the aubergines in a single layer in the steamer, put a lid on, and steam for about 5 minutes until softened. Remove from the heat and allow to cool. To prepare the chocolate sauce, simmer the brandy on a high heat, pour in the cream and turn off the heat. Once the cream is tepid, add the chocolate and sugar and stir in until it is all melted. Prepare the filling by mixing the ricotta with the candied fruits. Sweeten with the sugar and mix in the chocolate. Run a knife along each aubergine to create a pocket (do not cut all the way through), then open out and fill with the ricotta. Fill each aubergine and arrange in a serving dish with the stalks sticking out. Whisk the chocolate sauce, pour over the aubergines (not covering the stalks), and chill in the refrigerator for 3 hours. To serve, spoon onto a plate and serve with fresh raspberries. (c) Jamie Oliver 2003 ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 5457,"Sausage Cornbread Stuffing Extra-virgin olive oil 1 large onion, finely diced 3 ribs celery, finely diced Kosher salt 3 cloves garlic, smashed and finely diced 1 pound spicy sausage, casing removed, broken up into bite-size chunks 10 sage leaves, finely chopped 3 sprigs rosemary, leaves chopped 10 cups stale cornbread, cut into 1-inch cubes 3 to 4 cups chicken stock 3/4 cup coarsely chopped walnuts 2 cups dried cranberries Instructions: Preheat the oven to 350 degrees F. Coat a large saute pan over medium heat, with olive oil and add the onions and celery. Season with salt and cook the vegetables until they start to become soft and are very aromatic. Add the garlic and cook for 1 to 2 minutes. Stir in the sausage and cook until the sausage browns. Sprinkle in the sage and rosemary and remove from the heat. In a large bowl add the cornbread cubes and toss in the/sausage mixture. Add the chicken stock and knead with your hands until the bread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Stir in the walnuts and the dried cranberries. Transfer to an ovenproof serving dish. Roast until the stuffing is hot all the way through and it is crusty on top. Remove from the oven and serve. MMMMM...stuffing! ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 5458,"White Pizza with Chicken, Pesto and Pine Nuts 1 store bought pizza crust 1 cup prepared basil pesto 1 cup cooked diced chicken 1 cup shredded part-skim mozzarella cheese 2 tablespoons pine nuts Instructions: Preheat oven to 450 degrees F. Place pizza crust on a large baking sheet and top with pesto, chicken, cheese and pine nuts. Bake 8 to 10 minutes, until cheese melts and crust is golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5459,"Creamy Ranch Pasta Salad Kosher salt and freshly ground black pepper 16 ounces fusilli pasta 3/4 cup finely chopped carrot (from about 1 large carrot) 1 cup mayonnaise 1 cup sour cream 3 tablespoons finely chopped fresh chives, plus more for serving 3 tablespoons finely chopped celery leaves 2 tablespoons fresh lemon juice 4 teaspoons Worcestershire sauce 1 teaspoon onion powder 1 clove garlic, grated 1/2 cup finely grated Parmesan (about 1 ounce) Instructions: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta, then rinse it under cold water to cool completely; drain it well again. Meanwhile, reserve 2 tablespoons of the carrot for garnish. Put the remaining carrot in a large bowl and whisk in the mayonnaise, sour cream, chives, celery leaves, lemon juice, Worcestershire, onion powder, garlic, 1 teaspoon salt and 1/2 teaspoon pepper until combined. The dressing can be refrigerated, covered, up to 1 day.
Add the pasta to the bowl with the dressing and toss to combine. To serve, top it with the Parmesan, reserved carrots and additional chives and season with pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5460,"Grapefruit and Honey Salmon 2 ruby red grapefruit 1 1/2 tablespoons honey Kosher salt and finely ground black pepper 1 large shallot, finely chopped 2 tablespoons extra-virgin olive oil 3 cups fresh flat-leaf parsley leaves Four 6-ounce skinless salmon fillets Instructions: Juice 1 grapefruit into a bowl. Cut the peel and pith from the other grapefruit. Remove the flesh from the membranes with a sharp knife, adding any juice to the juice in the bowl. Reserve the grapefruit segments. Boil the reserved juice, honey and 1/4 teaspoon each salt and pepper in a small saucepan until reduced by half and slightly syrupy, 4 to 6 minutes. Toss the grapefruit segments with the shallots, oil, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring a large, straight-sided skillet with 4 cups of well-salted water to a simmer; the water should cover the salmon. Add the salmon to the skillet and remove from the heat. Let the salmon cook in the hot water until just cooked through, 5 to 7 minutes. Transfer the salmon to paper towels and pat dry. Place on serving plates. Drizzle the salmon with the sauce and top with the grapefruit salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5461,"Fudge Nut Bars 1 cup butter 2 cups brown sugar 2 eggs 2 tsp. vanilla extract 2-1/2 cups unsifted flour 1 tsp. baking soda 1 tsp. salt 3 cups uncooked oatmeal (whole, not \quick) 12-oz. package of semisweet chocolate chips (preferably not generic) 1 can sweetened condensed milk 2 Tbs. butter 2 tsp. vanilla extract 1/2 tsp. salt 1 cup chopped walnuts Instructions: Cream butter and sugar. Mix in eggs and vanilla extract. In a separate bowl, sift flour, baking soda and salt together. Stir in oats. Add creamed mix to dry ingredients. Stir well and set aside. Melt chocolate chips in saucepan. Over low heat, stir in condensed milk, butter and salt. Add walnuts and vanilla. Spread 2/3 of oat mix in 9\x13\ pan. Cover with chocolate mix. Dot with remaining oat mix and swirl. (Chocolate will not all be covered.) Bake at 350 degrees for 25 min. until top is browned. Let cool and cut into bars. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 5462,"Ciabatta Stuffing with Chestnuts and Pancetta 6 tablespoons (3/4 stick) butter 8 ounces pancetta, cut into 1/4-inch dice 2 large onions, finely chopped 2 carrots, peeled and finely chopped 3 celery stalks, finely chopped 2 tablespoons chopped fresh rosemary leaves 3 garlic cloves, chopped 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken 1/4 cup chopped fresh Italian parsley leaves 1 pound day-old ciabatta bread, cut into 3/4-inch cubes 2/3 cup freshly grated Parmesan 1 cup (or more) canned low-salt chicken broth Salt and freshly ground black pepper 2 large eggs, beaten to blend Instructions: Preheat oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs. Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer. ","[Chardonnay, Barolo, Rioja, Ribera del Duero]

" 5463,"Trufas de Chocolate Negro (Dark Chocolate Truffles) 8 ounces high-quality dark chocolate, melted 1 1/2 cups whipping cream, whipped 6 ounces high-quality dark chocolate, shaved or very finely chopped Instructions: In a bowl, slowly pour the melted chocolate into the whipped cream, while gently folding to incorporate the chocolate, until the mixture is one homogenous color. Put the shaved chocolate in a shallow tray to get ready for dredging. Drop 1 tablespoon of the whipped cream-chocolate mixture into the shaved chocolate and coat in the chocolate shavings. Once it is lightly coated, gently roll between your hands to shape into a ball. Set aside and repeat until all of the truffles have been rolled. Refrigerate the chocolate truffles for a minimum of 4 to 6 hours before serving. The truffles can also be stored and served direct from the freezer for a surprising and decadent treat. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 5464,"\Mock\ Fettuccini Primavera 1/2 medium spaghetti squash Primavera Sauce, recipe follows 4 tablespoons unsalted butter (1/2 stick) 1/2 cup small broccoli florets, lightly blanched 1 cup heavy cream 1 egg yolk 1 clove garlic, crushed 1 1/2 cups freshly grated Parmesan 1/4 cup chopped fresh parsley leaves Salt and pepper Fresh basil leaves, for garnish Grape tomatoes, sliced in half, for garnish Instructions: Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.
Reheat the squash strands by dipping with a strainer in boiling water just before serving. Top with Primavera Sauce. Melt 2 tablespoons butter in a medium saucepan over medium high-heat. Add broccoli and saute for about 1 minute. Then whisk in cream and egg yolk and cook for only 1 to 2 minutes. Next, add garlic and cheese and whisk quickly just to heat through. Remove from heat and stir in the rest of the butter and the parsley. Pour over or toss with the hot spaghetti squash. Season with salt and pepper, if desired. Garnish with fresh basil leaves and grape tomatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5465,"New York Strip Steak with Red Wine Mushroom Sauce 2 tablespoons olive oil 2 (10 to 12-ounce) New York strip steaks, about 3/4-inch thick Kosher salt and freshly ground pepper 8 ounces cremini mushrooms, sliced 1 shallot, finely chopped 2 teaspoons chopped fresh thyme leaves 1 cup dry red wine 3 tablespoons butter Instructions: Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot. Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil. Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits. Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 5466,"Quail 4 cups buttermilk 1/4 cup hot sauce 2 teaspoons chopped garlic 2 teaspoons black peppercorns 1 teaspoon cayenne pepper 4 whole quails, boneless and butterflied Oil, for frying 2 cups all-purpose flour 2 cups self-rising flour 1 1/2 tablespoons kosher salt 1 tablespoon black pepper 1 tablespoon white pepper Instructions: For the brine: Combine the buttermilk, hot sauce, garlic, peppercorns and cayenne pepper in a large bowl. Submerge the quails in the brine and refrigerate for 12 hours. Heat the oil to 300 degrees F in a deep pot.
Combine the flours, salt, black pepper, white pepper and cayenne pepper in a large bowl. Remove the quail from the brine and coat in the flour mixture. Fry the quail, 4 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 5467,"Slow-Cooker Mole Pork 3 white corn tortillas, plus more for serving 4 dried ancho cl peppers, stemmed, seeded and cut into 2-inch pieces 1/3 cup sesame seeds, plus more for topping 1/4 cup raisins 1/2 onion, diced 2 cloves garlic, smashed 2 teaspoons Chinese five-spice powder 1 14.5-ounce can crushed fire-roasted tomatoes 1 cup roughly chopped fresh cilantro, plus more for topping 1 3-pound bone-in pork butt, trimmed of skin and excess fat
Kosher salt and freshly ground pepper
4 sweet potatoes Instructions: Tear the tortillas into small pieces; toss with the chiles, sesame seeds, raisins, onion, garlic and five-spice powder in a bowl. Heat a large cast-iron skillet over medium-high heat. Add the tortilla mixture; cook, stirring, until the sesame seeds are toasted and the onion is slightly charred, about 5 minutes. Add the tomatoes and cook, stirring and scraping up any browned bits, until the liquid evaporates and the tomatoes start browning, about 6 minutes. Add the cilantro and 1 1/2 cups water; bring to a boil, scraping up the skillet. Working in batches, transfer to a blender and puree until smooth, about 4 minutes. Transfer to a 6-quart slow cooker. Season the pork all over with salt and pepper; add to the slow cooker. Cover and cook on low, 8 hours. Before serving, pierce the sweet potatoes several times with a fork: microwave until tender, about 8 minutes. Remove the pork from the slow cooker and slice. Top with the sauce and more sesame seeds and cilantro. Serve with the sweet potatoes and tortillas. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 5468,"Arroz con Pollo (Rice with Chicken) 1/4 cup olive oil 12 bone-in, skin-on chicken pieces (6 drumsticks and 6 thighs)
Kosher salt and freshly ground black pepper
1 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon saffron threads
3 bay leaves
1/2 cup diced tomato
4 cups chicken stock
One 12-ounce bottle lager beer 2 cups arborio rice
1 cup frozen peas, thawed 1 pimiento, chopped
Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt and pepper. Add 3 drumsticks and 3 thighs to the Dutch oven and cook until browned on both sides, 7 to 8 minutes. Remove the chicken pieces with a slotted spoon and set aside. Repeat with the remaining drumsticks and thighs. Add the onions and peppers to the pot and cook until the onions are translucent, 2 to 3 minutes. Add the garlic and saute for about 1 minute. Add the paprika, cumin, saffron and bay leaves, stirring until incorporated. Next, add the diced tomatoes, chicken broth, beer, rice and 1 teaspoon salt; mix well. Bring to a boil, then lower to a simmer. Return the chicken pieces to the pot, cover, and transfer to the oven for 20 minutes. Remove the pot from the oven, add the peas and pimientos, then cover and return to the oven until the rice is completely tender, another 5 to 10 minutes. ","[Chardonnay, Rioja, Garnacha, Barbera]" 5469,"Brussels Sprouts with Brown Butter and Grain Mustard 2 pounds Brussels sprouts 1/4 cup butter 3 heaping tablespoons of whole grain mustard 2 tablespoons banyuls vinegar, red wine vinegar can substitute 1/4 cup roughly chopped flat leaf parsley Instructions: Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.
To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 5470,"Cherry-Lemon Meringue Mini Pies Cooking spray 1 5-ounce container vanilla meringue cookies (about 24 cookies) 6 tablespoons cake flour 1 stick unsalted butter, melted 1 4-serving package lemon pudding and pie filling mix 1/2 cup sugar 2 1/4 cups prepared lemonade 2 large egg yolks 1 cup prepared cherry pie filling Whipped cream, for topping (optional) Instructions: Make the cups: Preheat the oven to 350 degrees F. Spray twelve 2 1/2-inch muffin cups with cooking spray; set aside. Combine the meringue cookies and flour in a food processor; process until the mixture is in fine crumbs. Add the melted butter and pulse until combined. Spoon about 2 tablespoons of the mixture into each of the prepared muffin cups. Using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups. Bake for 8 to 10 minutes, or until just starting to brown. Remove from the oven and immediately press each cup with the back of the tablespoon. Cool the cups in the pan on a rack. Make the filling: Combine the pudding mix and sugar in a medium saucepan. Whisk in the lemonade and egg yolks. Continue to whisk over medium-high heat until the mixture comes to a boil. Remove from the heat and cool for 5 minutes. Spoon 2 tablespoons lemon filling into each cooled meringue cup. Top each with 1 tablespoon cherry pie filling. Chill for about 2 hours, or until the filling is set. If desired, top with whipped cream. Serve the mini pies chilled or at room temperature.
Photograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 5471,"Smores Granola Bites Nonstick cooking spray, for greasing the baking sheet 1 pound semisweet chocolate chips or coarsely chopped bars
1/2 teaspoon coarse sea salt, such as Light Grey Celtic 8 ounces your favorite store-bought granola
2 cups cinnamon graham cereal, such as Golden Grahams, lightly crushed
1/2 cup toffee bits, such as Heath Toffee Bits 10 marshmallows, cut into thirds to create 3 rounds
Instructions: Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray. Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt. Mix the granola, graham cereal and toffee bits in a shallow dish. Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 5472,"Torta Milanesa Four 4-ounce chicken cutlets (about 1/4-inch thick) Salt and freshly ground black pepper 1 cup all-purpose flour
1 cup plain breadcrumbs
2 large eggs, beaten
Vegetable oil, for frying
4 bolillo or telera rolls or French bread
Mayonnaise, optional
Twelve 1/4-inch slices avocado 12 slices pickled jalapeno or 4 canned chipotles in adobo
12 thin slices white onion Eight 1/4-inch slices tomato 4 leaves iceberg lettuce 8 lime wedges, for garnish Instructions: Sprinkle the cutlets with salt and pepper all over. Put the flour on a plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the breadcrumbs, pressing down on both sides so that the breadcrumbs adhere to the meat. Heat enough oil in a large skillet to come 1/3-inch up the sides of pan until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Working in two batches, pan-fry the cutlets until golden, about 2 minutes per side. Using a slotted spoon, transfer to some paper towels to drain. To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the bread slices and discard. Place the cutlets on the bottom halves of the rolls and top with mayonnaise if using, the lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5473,"Nye's Polonaise Room Cabbage Rolls 1 to 2 heads white cabbage, cored 1 gallon water, or enough to cover 2 teaspoons salt 1/4 cup white rice 2 tablespoons finely diced green bell pepper 2 tablespoons finely diced onion 3/4 pounds ground beef 3/4 pounds ground pork 1/2 pound mild pork sausage 1/2 pounds cooked smoked bacon, finely diced 2 tablespoons minced garlic 6 ounces tomato ketchup 1 teaspoon freshly ground black pepper 2 teaspoons fine salt 4 ounces grated Parmesan 2 eggs Instructions: Preheat oven to 300 degrees F. Place the cabbage in a stockpot and cover with water. Add salt, bring to a boil, and reduce to a simmer. Cook the cabbage until tender, about 1 hour. When the cabbage is done remove from the pot and cool in an ice water bath. Drain. Gently separate the leaves from the head of the cabbage, trying to keep them whole. Keep the inner white leaves for the cabbage rolls themselves and reserve the big outer green leaves to line the bottom of the baking dish. Mix all of the remaining ingredients together. Line the bottom of a glass 13 by 9 baking dish with some large green leaves. Place 1 white leaf on a cutting board with the stem towards you. Place 4 ounces of meat filling on top of the leaf and fold up stem end first. Fold the sides and the top of the leaf over to form a roll. Place the roll, seam side down, in the baking dish. Continue filling, rolling, and placing the rolls side by side until all the meat filling is used. If you have any leftover cabbage leaves place them on top of your rolls to protect them during cooking. Add 1 cup of water to the pan and cover with aluminum foil. Bake for 1 1/2 hours. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]" 5474,"Kale and Pine Nut Salad 1 bunch Tuscan kale, stems removed, cut into chiffonade 1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Kosher salt
Pinch of red pepper flakes
1/2 cup pine nuts, toasted
Instructions: Place the kale in a large bowl. In a separate bowl, whisk together the olive oil, lemon juice and some salt. Toss the kale in the dressing and let sit at room temperature to soften. Before serving, check the seasoning and add a pinch of red pepper flakes. Top with the toasted pine nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5475,"Herb Encrusted Rack of Lamb with Port Demi-Glace 2 (8 bone) lamb racks 1 tablespoon olive oil 2 tablespoons Dijon mustard 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh oregano Salt and pepper Salt and pepper
Potatoes, recipe follows Port Wine Demi-Glace, recipe follows 4 potatoes, peeled 1 bulb garlic, roasted Salt and pepper 1 cup port wine
2 cups veal stock Salt and pepper Instructions: Preheat the oven to 450 degrees F.
Rub lamb racks with olive oil. Rub with mustard, basil, thyme, and oregano. Season with salt and pepper. Sear, fat side down, in a saute pan until brown, about 5 minutes. Put in the oven for 15 minutes for medium rare.
Put the potatoes on 4 plates and arrange a half rack of lamb on top. Drizzle entire dish with port wine demi-glace. Boil the potatoes until fork tender. Drain. Mash and season with garlic, salt, and pepper. In sauce pot, over medium high heat, reduce the wine to 1 tablespoon liquid. Add the veal stock and reduce by 2/3. Season with salt and pepper. Strain.
","[Chardonnay, Cabernet Sauvignon, Syrah, Tempranillo]" 5476,"Breakfast Grits 4 cups chicken stock 4 tablespoons butter 1 cup stone-ground grits 1 cup heavy cream 7 slices cooked bacon, crumbled 1/2 jalapeno, finely diced 4 ounces mascarpone cheese, softened 1 cup grated Cheddar Instructions: Put the chicken stock and butter in a medium pot over medium-high heat and bring to a boil. Add the grits, stir, cover and reduce the heat to low. Cook for 15 minutes, then add the cream. Stir and cook for 10 more minutes. Stir in the bacon and jalapenos. Simmer until the grits are done, about 10 minutes more. Stir in the mascarpone and Cheddar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5477,"Mixed Berry Coffee Cake 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1/2 cup old-fashioned rolled oats 1 teaspoon ground cinnamon Pinch fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 cup sour cream 2 cups frozen mixed berries, thawed Instructions: Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on 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. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the berries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5478,"Mushroom Mayonnaise 1/2 cup dried Chinese black mushrooms 1 tablespoon chopped parsley 2 tablespoons lemon juice 1 1/2 cups prepared mayonnaise Salt and pepper Instructions: Soak mushrooms in enough boiling water to cover them for about 20 minutes or until they have rehydrated. Squeeze out excess water and chop mushrooms fine. Fold mushrooms into mayonnaise until they are well blended. Season with salt and pepper to taste. Serve with grilled vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling]" 5479,"Steak Oscar 3 egg yolks Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon Kosher salt and freshly ground black pepper Four 2-inch-thick beef filet steaks (about 10 ounces each) 1 tablespoon butter 1 tablespoon olive oil
1 bunch medium-sized asparagus, ends trimmed if woody 1 tablespoon olive oil
Kosher salt and freshly ground black pepper 2 tablespoons butter 8 ounces jumbo (16- to 20-count) shrimp, shelled and deveined Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish
Instructions: Preheat the oven to 450 degrees F. For the tarragon hollandaise: Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside. For the steak: Generously salt and pepper both sides of the steaks. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side. Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes. For the roasted asparagus: Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes. For the shrimp: Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside. Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauteed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot]

" 5480,"Hazelnut Tea Cookies 2 cups all-purpose flour 1/2 teaspoon table salt 2 sticks butter, softened 1 cup powdered sugar, plus additional for coating 1 tablespoon vanilla extract 1 3/4 cups hazelnuts, toasted and finely chopped Instructions: Heat oven to 325 degrees F and arrange racks in upper and lower third. Combine flour and salt in a medium bowl and whisk until aerated and evenly combined; set aside. Put butter in the bowl of a stand mixer fitted with the paddle attachment and mix over medium-high speed until light and fluffy, about 3 minutes. Add sugar and vanilla and continue to mix until whipped and light, about 2 more minutes. Add half of the nuts and mix until evenly incorporated and nuts are broken up, about 1 minute. Add flour and mix until well combined, about 1 minute. Remove bowl from mixer and stir in remaining nuts. Shape dough into 1-tablespoon balls and place on parchment-lined baking sheets, spaced at least 1 inch apart. Bake, rotating pans halfway through, until underside of cookies are brown, about 25 minutes. Remove from oven and let cool 5 minutes on baking sheets. Meanwhile, put some powdered sugar in a medium bowl. After 5 minutes, roll the cookies in the powdered sugar until just coated and tap off excess. Let cool completely and recoat in powdered sugar, tapping off excess sugar, before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5481,"Strawberry, Fig, and Goat Cheese Tarts 2 to 3 sheets puff pastry dough 40 whole fresh figs 2 large eggs 2 tablespoons sugar 1 cup goat cheese 1 cup fresh strawberries 1 vanilla bean 1 tablespoon balsamic vinegar 1 pinch ground clove 1 cup micro greens Instructions: Preheat the oven to 375 degrees F. Using a small ring mold just a little bit larger than the size of the figs, cut the pastry into 40 individual portions. Line up the puff pastry pieces on a baking sheet. Slice off the base end of the figs. Arrange a fig base in the center of each puff pastry round and reserve the remaining fig tops. In a small bowl, beat the eggs with a fork to make an egg wash. Brush the pastry with the egg wash and sprinkle with 1 tablespoon of the sugar. Bake until the puff pastry is crisp and golden brown, approximately 10 to 12 minutes. Remove the tarts from the oven and immediately put a teaspoon of goat cheese into the center of each tart to soften. Remove the stems from the fig tops. Cut the figs and strawberries into small slices, put them into a medium saucepan, and sprinkle with the remaining tablespoon of sugar. Cut the vanilla bean in half lengthwise. Using the back of a paring knife, scrape the seeds out of each half of the vanilla bean and add the seeds and the vanilla bean to the fig and strawberry mixture. Add the vinegar and clove. Put the pan over medium-low heat and cook until the fruit is warmed through. Remove the vanilla bean and discard. Arrange the tarts on serving platters and spoon a small amount of warm fruit compote over each tart. Garnish with micro greens and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 5482,"Poppy Seed Dressing 1 cup (240 ml) cold water 1/3 cup (80 ml) apple cider vinegar 1 thin slice onion, peeled or approximately 1 tablespoon chopped ? cup (150 g) granulated sugar 1 teaspoon dry mustard 1 teaspoon salt 2 tablespoons (16 g) cornstarch 1 tablespoon poppy seeds 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, then reduce speed to Variable 3. Remove the lid plug.
5. Add poppy seeds through the lid plug opening. Continue to blend for 5 more seconds.
6. Pour into one-quart microwaveable bowl. Cook for 2 minutes on High. Whisk to keep mixture smooth.
7. Microwave an additional 2 minutes. Refrigerate in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5483,"Blue Cheese-Aged Rib-Eye Steak 2 rib-eye steaks (about 1 inch thick and 1/2 to 1 pound each) 5 ounces crumbled blue cheese
   Kosher salt and coarsely ground black pepper
   2 tablespoons canola oil
   3 tablespoons unsalted butter, at room temperature
   3 sprigs fresh thyme
   2 sprigs fresh rosemary
   2 cloves garlic, slightly smashed
   1 tablespoon unsalted butter 1 shallot, sliced
   3/4 cup heavy cream
   2 tablespoons Worcestershire sauce
   1/2 teaspoon kosher salt
   1/4 teaspoon coarsely ground black pepper
   Instructions: For the steaks: On a baking sheet, lay out a sheet of plastic wrap, then unfold a piece of cheesecloth on top. Place the steaks on the cheesecloth. Fold a thin layer of the cheesecloth over the steaks, then top with the blue cheese. Fold over the plastic wrap to secure the cheese on top. Refrigerate the wrapped steaks overnight. Let the steaks sit at room temperature for 20 minutes. Unwrap the steaks; reserve the blue cheese for the sauce. Pat the steaks dry with paper towels. Heat a cast-iron skillet over high heat. Season the steaks with salt and pepper on both sides. Once the skillet is hot, drizzle in the canola oil. Add the steaks and sear for 5 minutes on one side. Flip the steaks and cook for 2 minutes. Lower the heat to medium, then add the butter, thyme, rosemary and garlic. Use a spoon to baste the melted butter over the steaks as they cook. Cook for 3 to 4 more minutes for medium-rare doneness. Let rest on a plate for 5 minutes. For the blue cheese sauce: In a small saucepan over medium heat, melt the butter. Add the shallots and cook until golden brown, 2 to 3 minutes. Stir in the cream and Worcestershire sauce and cook for 1 minute more. Add the salt, pepper and reserved blue cheese and stir well. Just as the cheese begins to melt, remove from the heat. To serve, spoon the sauce over the steaks. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]

" 5484,"Pat's Smoked Pork Chops 4 tablespoon salt 2 tablespoons freshly ground black pepper 2 tablespoons dark brown sugar 2 tablespoons ground thyme 2 tablespoons onion powder 1 tablespoon cayenne pepper 4 center cut, bone-in pork chops 1 cup apple cider 1 tablespoon brown sugar 1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce 1 tablespoon buttermilk Instructions: Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours. Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals. Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce. In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 5485,"New England Pot Roast and Gravy 2 Fresh raw Briskets** (about 22 pounds) preferably Certified Black Angus Beef (they come about 11 pounds each) 2 1/2 pounds onions 2 1/2 pounds carrots 2 pounds celery 3 gallons beef stock, approximately 2 teaspoons herb de Provence, seasoning blend 1 teaspoon dry thyme, or fresh if available 3 bay leaves Salt and black pepper (sprinkle generously unless using some form of bouillon for stock that is already salty) 1 gallon pot roast stock 1 cup beef fat 1 cup all-purpose flour 1/4 cup cornstarch, for shine Instructions: Method: With a hot broiler, grill or frying pan, sear the briskets until they're well browned and crispy. Wash and cut the vegetables into a large, rough dice and place in the bottom of a large covered pan (squarehead). Add the beef, seasonings and stock. Cover and place in a preheated 375 to 400 degree oven and bake for about 6 hours. Check the meat with a meat fork. The briskets should be extremely fork tender (practically falling apart). When done lift from the stock with a fork and a spatula underneath to a holding pan to cool slightly. Meanwhile -- into a large plastic food bucket, strain the vegetables and stock through a medium hole china cap (sieve). Using a mallet or ladle squeeze some of the vegetable pulp through into the stock for flavor and texture. Discard the squeezed veggies. Cool the stock so the fat will rise to the top. While the meat is still warm cut out the large pieces of meat separating it from the fat layer in the middle. Scrape off any excess soft fat and discard it. Keep the meat pieces (pot roast) to eat soon or refrigerate them. To Make Gravy: Heat the Pot Roast Stock separately. In a large heavy saucepan heat the beef fat, boiling out any water particles (takes a couple minutes). Make a roux by whisking in the flour and cornstarch stirring constantly -- cooking a few minutes. Continue stirring (it could burn) browning slightly is okay. It adds color to the gravy. Add some of the hot stock gradually. Stir swiftly to break up lumps and make a smooth paste. Add more stock to thin to the desired consistency. Let simmer 20 to 25 minutes, stirring occasionally. Check for color, taste and thickness. Adjust color if desired with a few drops of Gravy Master or Kitchen Bouquet. Add salt and pepper and more stock if needed. Slowly reheat Pot Roast in hot stock. Remove from stock to a cutting board. Slice the meat thinly on the bias against the grain of the meat. Arrange on the plate, ladle on the gravy and garnish with the julienne vegetables, if desired. Serve with fresh mashed potatoes and a vegetable. This is a meal to enjoy. Garnish: Julienne carrots, celery and onion (just a few for pretty). Then simmer them in a little stock to soften slightly. Cool until needed. Dip in stock to reheat and arrange on top of gravy on the meat. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 5486,"Cheesy Curry Veggie Turnovers 2 tablespoons unsalted butter 3 medium cremini mushrooms, cut into 1/4-inch pieces 1/2 cup diced leeks, white and light green parts (about 1/2 medium leek) Kosher salt
1 tablespoon Madras curry powder 1 cup 1-inch cauliflower florets 1 plum tomato, cored and diced 1/3 cup frozen peas, thawed 1 sheet puff pastry, thawed according to package instructions All-purpose flour, for dusting 1 1/2 cups Sargento Fine Cut Shredded Sharp Cheddar (6 ounces) 1 large egg, beaten Mango chutney, for serving, optional Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
Melt the butter in a large saucepan over medium-high heat. When it begins to foam, add the mushrooms, leeks and 1/4 teaspoon salt, and cook, stirring, until well browned, 2 to 3 minutes. Add the curry powder, and cook for 30 seconds, stirring. Add the cauliflower, tomatoes, 1/2 cup water and 1/2 teaspoon salt, and stir, scraping up the spice paste from the bottom of the pan. Bring to a simmer, cover, reduce the heat to low and cook until the sauce has thickened and the cauliflower is tender, about 4 minutes. Remove the lid and, if necessary, continue to cook until the sauce is a thick, almost paste-like consistency and coats the vegetables, about 1 minute more. Transfer the filling to a medium bowl, and let cool completely. Stir in the peas.
Unfold the puff pastry onto a lightly floured surface, and roll it out into a 12-inch square.
Quarter the dough to make 4 equal squares. Put a quarter of the filling in the center of each square. Sprinkle 1/4 cup of the Cheddar on the top of each mound. Brush the edges of each square with the beaten egg, then fold 1 corner on top of the opposite corner, making a triangle. Transfer to the prepared baking sheet. Press along the edges with the back of a fork to create a pattern and seal the turnover. Brush each turnover with egg, and make 3 small slits on the top. Sprinkle each with 2 tablespoons of the remaining Cheddar.
Bake until the turnovers are golden brown and bubbly, 30 to 35 minutes. Serve hot with mango chutney if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5487,"Ginger Negroni 1/2 inch piece ginger, minced 1 1/2 ounces sweet vermouth Ice 1 1/2 ounces gin 1 1/2 ounces Campari Orange slices Instructions: Add the ginger, 1/2 ounce sweet vermouth and ice to a cocktail shaker and muddle. Add more ice, more sweet vermouth, gin and the Campari. Shake to combine. Pour over an ice filled rocks glass. Top off with water and garnish with orange slices. ","[Gin, Campari]" 5488,"Apple Cinnamon Layer Cake with Gooey Caramel Drizzle Nonstick baking spray 2/3 cup brown sugar 2 teaspoons ground cinnamon 1 cup (2 sticks) butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs 3 teaspoons vanilla extract 3 cups all-purpose flour 3 1/2 teaspoons baking powder 1 cup milk, at room temperature 2 apples, peeled and finely chopped 1/4 cup (4 tablespoons) unsalted butter, at room temperature 1 cup confectioners' sugar 2 teaspoons ground cinnamon 1/4 teaspoon vanilla extract 1 to 2 tablespoons heavy whipping cream Caramel, for drizzling (about 6 tablespoons) Instructions: For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment. Mix the brown sugar and cinnamon together in a bowl. Set aside. Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated. Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer. Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth. You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter. Repeat with the remaining cake pan, batter, apples and brown sugar mixture. Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely. For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.) To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately. The cake keeps, covered in the refrigerator, for up to 3 days. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]

" 5489,"Spicy Game Day Dip 2 tablespoons lemon juice 2 cloves garlic, smashed
Kosher salt
1 cup full-fat Greek yogurt
1/2 cup tahini
1 tablespoon zaatar spice
1/2 teaspoon red pepper flakes
1 tablespoon fresh thyme leaves
Serving suggestions: crumbled halva, extra-virgin olive oil and flaky sea salt Instructions: Place the lemon juice, garlic and 3/4 teaspoon salt in a food processor and pulse until the garlic is finely minced. Add the yogurt, tahini, zaatar, red pepper flakes and thyme; puree until smooth. Transfer the dip to a bowl and, if desired, serve garnished with halva, a drizzle of olive oil and some flaky sea salt. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 5490,"DIY Instant Minestrone Soup 1/2 cup plain kale chips 1/3 cup freeze-dried mixed vegetables
2 tablespoons quick-cooking pasta or grains, such as ditalini, minute rice or couscous 1 tablespoon tomato powder
2 teaspoons vegetable bouillon granules
1/4 teaspoon Italian seasoning Freshly ground black pepper Instructions: Add the kale chips, vegetables, pasta, tomato powder, bouillon granules, Italian seasoning and 1/8 teaspoon pepper to a heatproof airtight pint container or glass jar with a lid. Seal and store in a cool, dark place until ready to use. (Up to 1 month.) To serve: Add 1 3/4 cups boiling water, seal the container, wrap in a clean, dry kitchen towel (in case of a spill or leak) and shake vigorously for 20 seconds. Let sit for 1 minute to let the soup hydrate. Give one final shake before eating. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 5491,"Pan Fried Buttermilk Chicken with Gravy 1 frying chicken, about 4 1/2 pounds 1 quart buttermilk 2 cups flour 1 tablespoon paprika 1 tablespoon cayenne pepper 1 tablespoon dried ground oregano 1 tablespoon dried ground thyme 1 teaspoon ground cumin 1 teaspoon ground coriander 2 teaspoon salt 1 teaspoon ground black pepper Oil for pan frying 1 cup hot milk 1 large bunch collard greens, about 2 pounds 3 tablespoons olive oil 2 tablespoons chopped garlic 1 cup water 1 teaspoon salt 1 teaspoon ground black pepper Instructions: Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour. In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken. After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread. Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes.
Yield: 6 to 8 portions ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5492,"Herbed Chicken in Pastry 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water Ground black pepper (optional) 4 skinless, boneless chicken breast halves (about 1 pound) 2 tablespoons butter 1 container (4 ounces) garlic & herb spreadable cheese 1/4 cup chopped fresh parsley Instructions: Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture. Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes. Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch or whipped cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5493,"Rosemary-Salted Standing Rib Roast 1 4-rib standing beef rib roast (9 to 10 pounds), bones frenched by the butcher 3 cloves garlic, thinly sliced Kosher salt 1 tablespoon black peppercorns 3 sprigs rosemary, leaves stripped (about 1/3 cup leaves) 2 bay leaves 3 tablespoons extra-virgin olive oil Instructions: Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast. Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving. ","[ Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 5494,"Gangnam Bowls 4 cucumbers, chopped 2 cloves garlic, minced
3/4 cup soy sauce
1/2 cup julienned carrots 1/4 cup sesame oil 2 tablespoons white vinegar
4 1/2 teaspoons sugar
1 tablespoon sesame seeds
1 tablespoon Korean cl paste
1 tablespoon Korean red cl flakes
2 to 3 Asian pears, chopped 1 cup soy sauce
1/2 cup sesame oil
6 cloves garlic, minced
1/2 cup sliced scallions
1/4 cup julienned carrots
1/4 cup julienned red bell peppers 1/4 cup chopped fresh ginger 1/4 cup brown sugar
1/4 cup fresh cilantro, chopped
Six 6-ounce rib-eye steaks
6 cups Jasmine rice 2 to 3 heads butter or iceberg lettuce
2 tablespoons canola oil Sesame seeds, for garnish Fresh cilantro, for garnish Scallions, chopped, for garnish Instructions: For the cucumber kimchi: Combine the cucumbers, garlic, soy sauce, carrots, sesame oil, vinegar, sugar, sesame seeds, cl paste and cl flakes in an airtight container. Cover and refrigerate for at least 2 hours and up to 24 hours. For the marinade: Combine the Asian pears, soy sauce, sesame oil, garlic, scallions, carrots, bell peppers, ginger, brown sugar and cilantro in a baking dish or large shallow bowl. Add the steak and refrigerate for at least 2 hours and up to 12 hours. Cook the rice according to the package directions. Keep covered to retain heat and set aside. Cut each lettuce head in half and remove the root end. Pick off several leaves and stack them to form a bowl. Set 12 portions aside. Heat the canola oil in a frying pan or flat top grill to medium high heat. Remove the steaks from the marinade and, cooking in batches if necessary and turning once, sear until thoroughly cooked and the meat reaches an internal temperature of 145 degrees F. Set the steaks aside to rest before slicing very thin. To serve: Scoop some rice into a lettuce bowl. Top with some sliced steak and cucumber kimchi. Garnish with some sesame seeds, cilantro and scallions. Repeat with the remaining ingredients to make a total of 12 bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5495,"Chicken Chilaquiles with Salsa Verde 6 tomatillos, husked and halved 1 large onion, cut into 8 pieces 1 jalapeno, stemmed, cored and halved lengthwise (remove seeds for less heat)
1 large clove garlic, peeled 2 tablespoons vegetable oil, plus more for frying Kosher salt and freshly ground black pepper 1/2 cup chicken broth 10 corn tortillas, each cut into 1/2-inch strips 1 1/2 cups shredded cooked chicken 1/4 cup crumbled queso fresco cheese 1/4 cup roughly chopped fresh cilantro, for serving Dollop sour cream, optional Instructions: Preheat the oven to 400 degrees F. Place the tomatillos, onion, jalapeno and garlic on a baking sheet. Drizzle 2 tablespoons oil over the vegetables and toss to coat. Sprinkle with salt and roast until the vegetables soften and start to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth and puree. Season with salt. Heat 1/2 inch of oil in a Dutch oven over medium-high heat. When hot, add the tortilla pieces in batches and fry until golden brown and crispy, about 1 1/2 minutes per batch. Drain on paper towels and season with salt. Carefully pour out the oil from the pan and return the pan to medium heat. Add about 1 1/2 cups of the tomatillo puree (you will have some leftover) and cook until slightly thickened, 4 to 5 minutes. Add the chicken and toss to coat. Add the tortillas and gently stir until they are coated. Divide the mixture among 4 shallow bowls and top with queso fresco and cilantro and a dollop of sour cream if using. ","[Sauvignon Blanc, Vermentino, Gruner Veltliner, Albari?o]" 5496,"Sweet and Savory Holiday Pie Spiced Nuts with Bacon Iced Tea: 4 teabags Sugar or sweetener, optional Holiday Pie Spice Blend: 6 tablespoons sugar 1 1/2 teaspoons ground cinnamon Kosher salt 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg Nuts: Vegetable oil, for oiling the baking sheet 1 large egg white 1 cup unsalted raw almonds 1 cup unsalted raw hazelnuts 1 cup unsalted raw peanuts 1 cup unsalted raw pecans 1 cup chopped cooked bacon Instructions: For the iced tea: Pour 8 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste if using. Stir in 12 cups ice cubes until melted. Keep refrigerated until ready to use. For the holiday pie spice blend: Mix together the sugar, cinnamon, 1 1/2 teaspoons salt, allspice, ginger, cloves and nutmeg in a small bowl and set aside. For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet. Put the egg white in a large bowl and whisk until frothy. Add the almonds, hazelnuts, peanuts and pecans and toss to coat in the egg white. Add the spice blend and toss to coat. Spread the nut mixture evenly out on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the bacon and transfer to a large bowl. Serve with iced tea. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 5497,"Grilled Ponzu Jerk Yellow Tail Snapper with Ginger Slaw and Shoestring Potatoes 2 goat peppers, stemmed and minced 1 tablespoon Bahamian thyme, chopped 1 tablespoon allspice 3 bay leaves 1 tablespoon cinnamon 1 1/2 cups ginger beer 1 1/2 cups ponzu juice (may substitute mixed fresh lemon and lime juice) 4 shallots, peeled and chopped 1 tablespoon minced ginger 2 oranges, zested and juiced 2 tablespoons soy sauce 2 (2 1/2 pound) whole yellow tail snapper Salt and pepper Nonstick cooking spray Shoestring Potatoes with Thyme Salt, recipe follows Ginger Slaw, recipe follows 4 large baking potatoes, like russets, peeled, and cut into shoestrings (1/4 by 3 to 4 inches) 1 large bowl ice water Canola oil, for deep frying Thyme salt (4 tablespoons salt, 1 tablespoon sugar, 1 tablespoon Bahamian thyme) 3/4 cup grape seed oil 1/4 cup rice vinegar 1/2-cup scallions, green parts only, cut 1/8-inch thick 2 tablespoons Creole mustard may substitute Pommery 1 tablespoon ginger, chopped 3 cups cabbage cut into 1/8-inch ribbons 1 cup shredded carrots Salt and pepper Instructions: In a baking dish just large enough to hold the fish, combine the goat peppers, Bahamian thyme, allspice, bay leaves, cinnamon, ginger beer, ponzu, shallots, ginger, orange juice, orange zest, and soy sauce. Stir to blend, add the snapper, and turn to coat. Allow the snapper to marinate for 20 minutes. Prepare an outdoor grill. Season the fish with salt and pepper to taste, spray the grill with nonstick cooking spray, and grill over very high heat until grill marks form, about 5 minutes. Rotate the fish and grill for 5 minutes more. Turn the fish and grill on the second side just until done, about 5 minutes. Alternatively, heat a grill pan over high heat and brush with 2 tablespoons of canola oil. Grill the fillets as above, rotating and turning the fish once, 15 minutes. Fillet the fish. Divide the Ginger Slaw among 4 plates and top each portion with a snapper fillet. Garnish with the Shoestring Potatoes with Thyme Salt, and serve. Place the cut potatoes in the water and let sit refrigerated for 1 hour or overnight. Fill a small heavy pot 1/3 full with the oil, and heat to 275 degrees F. Add the potatoes and fry until light tan, about 5 to 7 minutes. Remove the potatoes, drain, and dry. Heat the oil to 475 degrees F, add the potatoes, and fry until golden brown, about 4 to 5 minutes. Remove the shoestrings and drain on paper towels. Season with the thyme salt, to taste, while hot. In a large bowl, combine the grape seed oil, rice vinegar, scallions, mustard, ginger, and, whisk to blend. Add the cabbage and carrots and mix to coat. Season with the salt and pepper, and allow to rest to flavor, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5498,"Smashed Sausage and Pepper Burgers 4 pounds sweet or hot Italian bulk sausage 1 tablespoon vegetable oil Sweet Peppers, recipe follows 8 slices whole-milk mozzarella 8 bakery hamburger buns, buttered and griddled Your favorite red sauce, for serving 4 green bell peppers, seeded and cut into strips 1/4 cup olive oil 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper Instructions: Form the Italian sausage in 4-ounce patties a little bit wider than the buns you are using. Heat the oil in a cast-iron skillet over medium heat. In batches, cook each side of the patties until crisp and golden and no longer pink in the center, about 8 minutes a side.
Line the cooked sausage patties on a parchment-lined baking sheet. Place some Sweet Peppers on top, then a slice of cheese. Broil in the oven until the cheese is melty and golden brown. Place on the griddled buns and serve with red sauce. Preheat the oven to 350 degrees F.
Toss the pepper strips with the oil, garlic and some salt and pepper, and place in a 9-by-14-inch baking dish. Bake, stirring halfway through, until the peppers become lighter in color and soft, about 20 minutes. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 5499,"Pork Chops with Mustard and Cream 3 tablespoons olive oil 4 pork chops (1-inch thick; about 10-ounces each) 2 tablespoons unsalted butter 2 tablespoons chopped shallots 1 small clove garlic, minced 2 tablespoons brandy 1 cup heavy cream 1/4 cup Dijon mustard Squeeze of fresh lemon juice Kosher salt and freshly ground black pepper, to taste 2 teaspoons mixed chopped fresh herbs, such as chives, flat-leaf parsley, tarragon, and/or chervil leaves Instructions: In a skillet large enough to hold the pork chops in a single layer, heat the oil over medium-high heat until it just begins to smoke. Add the chops and saute until well browned on each side, 4 to 5 minutes per side. Transfer to a platter and cover to keep warm. Discard the oil in the skillet, then wipe out the skillet with a paper towel. Set over medium heat and add the butter. When it's melted, add the shallots and garlic and saute until aromatic but not browned, about 1 minute. Remove the skillet from the heat and add the brandy; be careful here, because the brandy may ignite. Add the cream and mustard to the skillet and return the skillet to the heat, increasing the heat to high. Bring the mixture to a boil, then reduce the heat to low. Return the veal chops to the skillet, along with any accumulated juices, and simmer until the sauce has reduced enough to coat the back of a spoon and the chops are just cooked through, 4 to 5 minutes. Turn the chops in the sauce once as they cook. Remove the skillet from the heat and season the chops with lemon juice and salt and pepper. Transfer the chops to a serving platter, spoon sauce over them, and serve immediately, sprinkled with the chopped fresh herbs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5500,"Strawberry Shortcake Soup 1 quart fresh strawberries, hulled and quartered 1/4 cup granulated sugar
2 teaspoons fresh lemon juice (from 1/2 small lemon) 1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract 1/8 teaspoon kosher salt
3 tablespoons sweet dessert wine or apple juice
Butter, for greasing the baking sheet 3 slices pound cake, cut in 1/2-inch cubes (about 1 cup)
1/2 cup heavy cream, chilled
1/4 cup mascarpone, at room temperature
1 1/2 teaspoons powdered sugar
Instructions: In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt. Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight. Place the strawberry mixture in a blender. Add the wine or apple juice and blend until completely smooth. Refrigerate until ready to serve. Preheat the oven to 375 degrees F. Lightly grease a baking sheet. For the croutons, spread the cubed pound cake on the prepared baking sheet and bake until golden brown and crispy, flipping the cubes halfway through, about 10 minutes. Set aside to cool. In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla. Using an electric mixer, whisk on medium speed until soft peaks form. Be careful not to over-beat. To assemble, divide the soup into 4 teacups or small bowls. Place a dollop of cream on each one and scatter the croutons around the top. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 5501,"Roasted Carrots and Parsnips with Thyme 1 pound carrots 1 pound parsnips 3 tablespoons extra-virgin olive oil 2 tablespoons honey Coarse salt and freshly ground black pepper 6 sprigs fresh thyme Instructions: Preheat the oven to 350 degrees F. Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet. Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven. After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 5502,"John Villa's Beefsteak Tomato Salad 6 leaves of basil (rinsed in cold water and patted dry) 2 ripe red beefsteak tomatoes 2 ripe yellow beefsteak tomatoes 2 ripe orange beefsteak tomatoes 1 tablespoon coriander seeds 2 ounces crumbled ricotta cheese 1 1/2 tablespoons extra virgin olive oil Salt and fresh ground black pepper to taste Instructions: Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into 1/4 inch to 1/2 inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 5503,"Fresh Whiskey Sours 3/4 cup whiskey (recommended: Jack Daniel's Tennessee Whiskey) 1/2 cup freshly squeezed lemon juice (4 lemons) 1/2 cup freshly squeezed lime juice (4 limes) 2/3 cup sugar syrup (see note) Ice cubes Maraschino cherries Instructions: Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice and pour in the drink mix 2/3 full. Shake for 15 seconds and pour into glasses. Add a maraschino cherry and serve ice cold. Note: To make the sugar syrup, bring 1 cup of water and 1 cup of sugar to a boil, and simmer until the sugar is completely dissolved. Chill before using. ","[Bourbon, Rye, Scotch, Cognac]" 5504,"Grilled Yellow Tomato Salad 1 pint yellow cherry tomatoes 1/4 cup French Vinaigrette dressing 1/4 cup feta cheese, crumbled 2 green onions, sliced 1 head endive, lettuce or 8 Romaine lettuce leaves from the hearts Instructions: Preheat grill to medium-high. Thread tomatoes onto bamboo skewers that have been soaked in water for at least 30 minutes. Brush with vinaigrette and place on grill. Cook 5 to 7 minutes or until some begin to burst and get charred. In a medium bowl, combine tomatoes, feta cheese, green onion and remaining dressing. Arrange endive leaves around serving platter, like flower petals, touching in the center. Mound the tomato mixture in the center of the plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5505,"Almost-Famous Chicken Lettuce Wraps 1 large egg white 1 tablespoon cornstarch 1 tablespoon Chinese rice wine or dry sherry 1 1/2 pounds skinless, boneless chicken breasts, diced 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon low-sodium soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon toasted sesame oil 2 teaspoons cornstarch 2 bundles cellophane noodles Peanut oil, for frying 4 tablespoons peanut oil 3 cloves garlic, minced 1 teaspoon minced peeled ginger 1 jalapeno pepper, seeded and minced 4 scallions; 2 minced, 2 cut into 1-inch pieces Kosher salt 1/4 teaspoon sugar 1/2 pound shiitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving Soy sauce, chili paste and/or hot mustard, for serving Instructions: Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved. Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels. Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 5506,"Lavender Mustard 1 cup chopped fresh lavender 1/4 cup honey 1/4 cup balsamic vinegar 1/4 cup Dijon mustard 1/4 cup grain mustard Salt and freshly ground black pepper Instructions: Combine all ingredients in a mixing bowl and season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Riesling]" 5507,"Barbecue-Spiced Spatchcocked Turkey 2 tablespoons packed light brown sugar 2 teaspoons ground cumin 2 teaspoons smoked paprika 2 teaspoons sweet paprika 1 teaspoon mustard powder 1 teaspoon ground coriander 1/2 teaspoon granulated garlic 1/4 teaspoon cayenne pepper 1 12- to 14-pound turkey, spatchcocked by your butcher, wing tips removed and reserved Kosher salt 4 tablespoons unsalted butter, melted, plus 2 tablespoons cold butter, cut into pieces 1 12-ounce bottle pilsner 1 tablespoon Dijon mustard Instructions: Preheat the oven to 450 degrees F. Combine the brown sugar, cumin, smoked paprika, sweet paprika, mustard powder, coriander, granulated garlic and cayenne in a bowl. Pat the turkey dry with paper towels and put breast-side up on a rack set on a rimmed baking sheet. Season the turkey with 1 tablespoon salt and rub with the spice mixture. Brush the turkey with the melted butter. Tuck the reserved wing tips under the rack and pour the beer into the baking sheet. Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 160 degrees F, 1 hour to 1 hour 10 minutes. (Tent the turkey with foil if the skin gets too dark.) Let rest 30 minutes on the baking sheet, then transfer to a cutting board to carve. Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Pour the defatted drippings into a large skillet. Bring to a boil over high heat and cook until reduced by half, 6 to 7 minutes. Remove from the heat and whisk in the 2 tablespoons cold butter and the mustard. Serve the turkey with the pan sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 5508,"Roasted Pork Loin with Apple and Caraway Stuffing 2 tablespoons butter 2 tablespoons chopped onion 1 cup fresh bread crumbs 2 Granny Smith apples, cored, peeled, and chopped 1/2 cup golden raisins 1 orange, zested 1 tablespoon caraway seeds Salt and pepper 4 pound boned pork loin 1 cup apple cider 1 cup sour cream 2 ounces white wine Instructions: Melt the butter over low heat and cook onions until translucent, and then remove the onions from heat. Fold in the bread crumbs, apples, raisins, orange zest, and caraway, and season with salt and pepper. Preheat oven to 400 degrees F. Cut a pocket into the pork loin between the meat and outer layer of fat, the pocket should be shy of reaching each end of the loin by one inch. Fill the pocket with the stuffing. Roll loin up lengthways closing the stuffed pocket and tie with a string. Score the rind of pork with a sharp knife. Whisk together cider and sour cream and place in a casserole equal to the size of the pork. Place pork in casserole rind side down and bake for 30 minutes. After 30 minutes turn pork over and cook, rind side up, for another 30 minutes. Reduce heat to 350 degrees F and cook for another hour (baste every 20 minutes with the pan juices) or until you reach a internal temperature of 150 degrees F. Let rest for 20 minutes. Deglaze the roasting pan with 2 ounces white wine and season. Slice the meat and serve with the jus. ","[Chardonnay, Pinot Grigio, Riesling, Tempranillo]" 5509,"Flag Cake Nonstick cooking spray, for the pan 2 1/2 cups all-purpose flour 1/3 cup stone-ground white cornmeal 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 2 cups granulated sugar 2 sticks (1 cup) unsalted butter, at room temperature 5 large eggs, at room temperature 1 tablespoon pure vanilla extract 1 cup buttermilk 3 tablespoons rainbow or red, white and blue sprinkles 3 sticks (1 1/2 cups) unsalted butter, at room temperature
1/4 teaspoon kosher salt
3 ounces chopped white chocolate, melted and cooled slightly
6 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract 1 cup blueberries One 16-ounce container strawberries 1 tablespoon apple jelly or apricot jam, melted Instructions: For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with the spray.
Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside. Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 3 minutes. Beat in the eggs, 1 at a time until combined, then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in 2 more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until the cake is golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan. Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting. For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners' sugar and vanilla. Increase the speed to medium-high and beat until very smooth and fluffy. Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting. For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake. Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake. Pipe stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 5510,"Roasted Garlic and Caramelized Onion Jam 1 large head garlic 2 tablespoons olive oil Kosher salt and freshly cracked black pepper 1 large Spanish onion, julienned 2 tablespoons sherry vinegar 2 tablespoons dry white wine 1/2 teaspoon crumbled saffron threads Instructions: Preheat the oven to 375 degrees F. Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins. Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour. Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.) Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5511,"Instant Pot Soy-Ginger Salmon 3 tablespoons soy sauce 1 teaspoon finely grated lime zest and 3 tablespoons fresh lime juice, plus lime wedges for serving
3 tablespoons packed brown sugar
2 tablespoons sesame oil
1 teaspoon finely grated peeled fresh ginger
1/4 teaspoon freshly ground black pepper
4 frozen skinless salmon fillets, preferably thick center-cut pieces (about 6 ounces each)
2 tablespoons finely chopped scallions
3 tablespoons cilantro leaves
Cooked rice, for serving
Instructions: Add the soy sauce, lime zest and juice, brown sugar, sesame oil, ginger and pepper to the bowl insert of a 6- or 8-quart Instant Pot?. Set to high saute for 3 minutes (see Cook\u2019s Note), stirring the sauce with a wooden spoon to combine. Add the salmon fillets, turning them to coat with the sauce (it's fine it they overlap). Follow the manufacturer\u2019s guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 2 minutes, being careful of any remaining steam, unlock and remove the lid. Check one fillet for doneness by gently cutting into it. If you prefer your salmon more well done, cook for another minute using the high saute setting.
Carefully transfer the salmon fillets to a serving platter using a metal spatula. Set the pot to high saute for 3 minutes and reduce the sauce until syrupy, stirring frequently. Spoon the sauce onto the salmon fillets. Top with the scallions and cilantro and serve with the rice and lime wedges.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5512,"Salsa Roja: Red cl-Tomatillo Salsa 1/2 ounce small hot dried chiles, stemmed 6 large garlic cloves, unpeeled 1 pound (10 to 12 medium-size) tomatillos, husked and rinsed Salt Sugar, about 1/2 teaspoon (optional) Instructions: Toasting and roasting. Preheat a broiler. In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes. In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor. Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days. ","[Rioja, Tempranillo, Garnacha, Barbera]" 5513,"Chow-Chow 2 cups shredded red cabbage (about 1/4 head) 1 red bell pepper, small dice (about 1 cup)
1 medium onion, small dice
6 radishes, thinly sliced (about 3/4 cup)
2 tablespoons kosher salt
1/2 cup rice wine vinegar
1/3 to 1/2 cup honey
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1/2 teaspoon prepared horseradish
1/4 teaspoon ground cloves
1 bay leaf
1 Thai chili, quartered if fresh and left whole if dried
Instructions: Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight. Press out as much liquid as possible from the vegetables. Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 5514,"Carrot Cake Nest Cookies 1 1/3 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger Pinch of ground cloves 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/3 cup granulated sugar 1/3 cup packed dark brown sugar 1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract 3/4 cup finely grated carrots (about 2) 1/4 cup finely chopped toasted walnuts 1 3/4 cups shredded sweetened coconut 2 ounces cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 1/8 teaspoon pure vanilla extract 1/2 cup confectioners' sugar Blue and white jelly beans, for topping Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, cinnamon, ginger, cloves and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined, then beat in the carrots and walnuts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
Roll tablespoonfuls of dough into balls, then roll in the coconut. Arrange 1 inch apart on the prepared baking sheets. Make a deep indentation in the centers with the handle of a wooden spoon. Bake, switching the pans halfway through, until the cookies are set and the coconut is golden brown, 22 to 25 minutes. Let cool completely on the pans.
Meanwhile, make the filling: Beat the cream cheese, butter and vanilla in a medium bowl with a whisk until light and fluffy. Mix in the confectioners' sugar until fluffy. Refrigerate until ready to use. Transfer the filling to a resealable plastic bag. Snip a corner and pipe the filling into the indentation of each cookie. Top with jelly beans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5515,"Cabot Cheddar Cream Biscuits 2 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon salt 4 ounces Cabot Sharp Cheddar, finely diced (about 1 cup) 1 1/2 cups heavy cream Instructions: Place rack in upper third of oven and preheat oven to 450 degrees F. Butter baking sheet and set aside. Into large bowl, sift flour, baking powder and salt. Stir in cheese. With fork, stir in cream a little at a time until no dry bits remain and dough has formed (you may not need all the cream). Turn dough out onto lightly floured work surface and knead about 6 times. Roll or press dough into 3/4-inch-thick circle. Cut out rounds with floured 2 1/2-inch cutter or inverted glass, pressing scraps together to cut additional biscuits. Alternatively, cut circle into 10 wedges. Place biscuits 1 inch apart on prepared baking sheet. Bake for 12 to 15 minutes, or until golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5516,"Vanilla Wafer Cake Butter, for greasing pan Flour, for dusting pan 6 eggs 2 cups sugar One 12-ounce box vanilla wafers, crushed 1 cup sweetened flaked coconut 1 cup chopped pecans, or your favorite nut 1/2 cup milk Butter, optional Whipped cream, optional Berries, optional Caramel sauce, optional Instructions: Preheat the oven to 350 degrees F and grease and flour a tube or Bundt pan.
In a large bowl, beat the eggs well. Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs.
Pour the mixture into the tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let sit in the pan for 10 minutes, and then turn out onto a plate. Allow to cool completely.
If desired, heat 1 tablespoon butter in a small saute pan. Cut a 1-inch slice of cake, butter both sides and toast in the butter. Add a dollop of whipped cream and serve with berries. Drizzle with caramel sauce. Repeat with remaining cake slices. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 5517,"Shrimp Scampi Stuffed Shells Kosher salt 40 jumbo pasta shells 1/4 cup olive oil
4 tablespoons salted butter
1 teaspoon crushed red pepper flakes 6 cloves garlic, minced
1 medium yellow onion, finely diced
2 pounds peeled and deveined shrimp (21/25 count), chopped Splash of white wine
1 lemon, juiced
Freshly ground black pepper Two 8-ounce packages cream cheese, at room temperature
2 cups whole-milk ricotta
1 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 large egg
3 cups grated fresh mozzarella
8 tablespoons (1 stick) salted butter 1/4 cup all-purpose flour
4 cups whole milk
2 cups heavy cream
4 cloves garlic, minced
Kosher salt and freshly ground black pepper 2 tablespoons minced fresh parsley
Instructions: For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside. Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely. Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce. Preheat the oven to 375 degrees F. For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside. To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes. For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 5518,"Spicy Beef and Horseradish Bites 1 (2-pound) flank steak 1 (8-ounce) package cream cheese, softened 2 scallions, minced 2 teaspoons horseradish 1? teaspoons TABASCO? brand Chipotle Pepper Sauce ? teaspoon garlic powder ? teaspoon salt Toasted French bread rounds Sliced scallions for garnish Instructions:

1. Preheat grill or broiler.
2. Grill steak for 15 minutes or until desired tenderness.
3. Let stand for 5 minutes and thinly slice.
4. Meanwhile, combine cream cheese, scallions, horseradish,TABASCO? Chipotle Sauce, garlic powder and salt in medium sized bowl; stir to mix well.
5. To serve, spoon some cream cheese mixture onto each bread round. Top with sliced steak. Garnish with scallions. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 5519,"Bangin' Bacon and Cheddar Scones 3 cups self-rising flour, plus more for work surface 1 teaspoon salt 1 tablespoon cracked black pepper 1/2 cup cold butter 1 1/2 cups grated sharp Cheddar 4 green onions, thinly sliced 10 slices bacon, cooked crisp and crumbled 1 1/4 cups buttermilk 1 large egg, for egg wash 1 tablespoon coarse sea salt Instructions: Preheat the oven to 425 degrees F. Add the flour, salt, and pepper to a large bowl. With a box grater, grate the butter into the flour. Mix the butter into flour with your hands until well incorporated. Add the cheese, green onion and crumbled bacon. Mix until evenly distributed. Add the buttermilk and mix with a wooden spoon until the mixture forms a stiff dough. Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough into a rectangle a 1/2-inch thick. Cut wedges of dough out to preferred scone size and arrange on a half sheet tray lined with parchment paper. In a small bowl, beat the egg and brush each scone with the egg wash. Sprinkle with a little coarse sea salt and bake until nicely browned, about 14 to 16 minutes. Remove from the oven and arrange on a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5520,"Pimiento Cheese-Bacon Burger 1 cup mayonnaise 1/2 teaspoon cayenne powder Kosher salt and freshly ground black pepper 1 cup drained and finely diced roasted red peppers 12 ounces extra-sharp white Cheddar, coarsely grated 12 ounces extra-sharp yellow Cheddar, coarsely grated 1 1/2 pounds ground chuck (80/20 percent) 2 tablespoons canola oil 4 hamburger buns, split and toasted 8 slices double-smoked bacon, cooked until crisp 4 slices Vidalia or other sweet onion, grilled 4 thin slices ripe beefsteak tomato 1 large dill pickle, thinly sliced Romaine lettuce leaves, optional Instructions: Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using. Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute. Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 5521,"Baltimore Beef Bad Boy 2 tablespoons seasoned salt Freshly ground black pepper 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons dried oregano 1 tablespoon paprika 1 teaspoon chili powder 4 pounds top round, cut in 2-equal pieces 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon lemon juice 1/2 cup horseradish 1 teaspoon garlic, minced 1/2 teaspoon sea salt 16 slices Rye bread, lightly toasted Instructions: Combine seasoned salt, 1 tablespoon black pepper, onion and garlic powder, oregano, paprika and chili powder in a 1-gallon sealable plastic bag. Mix thoroughly and then add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. When both pieces are done, return them to the bag, and let marinate for 24 to 48 hours in refrigerator. Remove meat from refrigerator at least 20 minutes, prior to grilling. In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic and sea salt and pepper. Mix thoroughly and place into refrigerator for at least 4 hours. Set grill or large grilling pan to high heat. Cook meat for 20 minutes or until desired temperature. Remove from heat, cover and let rest for 5 to 10 minutes. Best served medium-rare. Slice cooked and rested steaks paper thin using either a knife or counter-top deli-slicer. Place 4-ounces of meat on a slice of toasted rye and spread on sour cream horseradish. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 5522,"Ice Cream Cone Pull-Apart Cupcake Cake 6 1/2 cups white buttercream or frosting Ivory gel food coloring Brown gel food coloring Red gel food coloring
23 of your favorite cupcakes
1 large red gumdrop Multi-colored sprinkles, for decorating
Instructions: Reserve about 1 cup white buttercream and transfer to a piping bag fitted with a large star tip. Color about 2 cups buttercream dark tan/light brown (for the cone) using ivory food coloring with a few drops of brown. Color about 3 1/2 cups buttercream a medium pink (for the ice cream) using red food coloring. Assemble the ice cream cone: Arrange 8 cupcakes as follows to make the cone: one row of 3, two rows of 2 and 1 cupcake at the bottom. Use an ice cream scoop or large spoon to dollop about 1/4 cup of the tan/brown frosting on each cupcake and smooth over the top and sides of the cupcakes (but not the liners) to make a cone shape, smoothing to a point at the bottom. With the back of a butter knife, drag through the buttercream in a crosshatch pattern to resemble the lines on an ice cream cone.
Wash and dry the ice cream scoop and offset spatula. Arrange 15 cupcakes above the cone to make a scoop of ice cream with a flat-ish bottom and a domed top. Use the ice cream scoop or large spoon to dollop about 1/4 cup of the pink frosting on each of the 15 cupcakes and spread with the offset spatula, making swirls in the frosting so it resembles a scoop of ice cream.
Pipe a freeform pattern of white buttercream stars on the top of the scoop to resemble whipped cream. Place a large red gumdrop on the top cupcake for the cherry. Sprinkle the white buttercream with multi-colored sprinkles.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 5523,"Turkey Wet Rub 1 cup mayonnaise, such as Hellmann's 1 cup fresh tarragon leaves, finely minced
2 tablespoons honey 2 tablespoons Dijon mustard Zest and juice of 1 lemon Kosher salt and freshly cracked black pepper Instructions: In a bowl, whisk together the mayonnaise, tarragon, honey, mustard and lemon zest and juice; season with salt and pepper. Rub the mayonnaise mixture all over a 12- to 14-pound turkey before roasting. ","[Chardonnay, Sauvignon Blanc, Riesling]" 5524,"Quick BBQ Sauce 3 tablespoons vegetable oil 1 large onion, chopped 12 cloves garlic (about 1 head), peeled and finely chopped 2 tablespoons tomato paste 1/4 teaspoon red pepper flakes 2 ham hocks 2 (28-ounce) cans crushed tomatoes 1 3/4 cups red wine vinegar 1 1/2 cups firmly packed light brown sugar 2 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes. Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month. ","[Zinfandel, Merlot, Malbec, Shiraz]" 5525,"Oven Roasted Whole Sockeye Salmon 3 pound whole Atlantic or Pacific salmon 1 handful fresh thyme 1 handful fresh oregano 6 cloves, fresh garlic, smashed open 1 teaspoon sea salt 1/2 teaspoon crab boil seasoning (recommended: Old Bay) 1/4 cup olive oil Heavy duty aluminum foil Cooling rack Instructions: Preheat the oven to 400 degrees F. With aluminum foil, line large sheet pan (11.5 by 15-inches) so it completely covers the tray. Leave about 12 to 14 inches of excess foil extended over the tray so you can later wrap the fish. Place the cooling rack on the foiled tray allowing for the fish to be elevated. Make sure the salmon is fully rinsed and patted dry. With your hands, rub olive oil around the outside and inside cavity of the salmon. In a small mixing bowl, add the thyme, oregano, garlic, sea salt, and crab boil seasoning. Mix together until incorporated. Rub the inside and outside of the salmon with the herb mixture. Place salmon on the cooling rack and then cover fish completely with the excess aluminum foil. Place into the oven for 15 minutes. Check to see if fish is tender by opening the foil and looking inside the cavity. If there is a light pink color, the fish is ready to serve. If not, keep in the oven for an additional 5-7 minutes maximum. Once salmon is a light pink color, remove from the oven, cut open aluminum foil. To serve, slide a serving spatula between the meat and the bone of the fish. Scoop out and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5526,"Chili Pie Burritos 2 tablespoons olive oil 2 pounds ground beef
3 cloves garlic, minced
2 tablespoons tomato paste
Two 14-ounce cans kidney beans, drained and rinsed
One 14-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
1/4 cup chili powder
Kosher salt and freshly ground black pepper
8 large flour tortillas, lightly warmed 2 cups grated Cheddar 1 yellow onion, diced small
2 cups corn chips
1/2 cup sour cream
Olive oil, for toasting
Instructions: For the chili: Place a skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef and brown, crumbling as you go, until cooked through, 7 to 8 minutes. Add the garlic and tomato paste. Stir and cook for 1 minute. Add the kidney beans, tomato sauce, tomatoes and green chiles, chili powder, salt and pepper, then bring to a simmer. Continue to simmer and thicken, stirring occasionally, for 10 minutes. For the burritos: Add about 1 cup chili to a tortilla, then top with grated Cheddar and some diced onion. Add a handful of corn chips and a dollop of sour cream. Tuck the sides of the tortilla and roll tightly, then set aside. Repeat with the remaining tortillas. Heat a large skillet over medium heat. Add a little olive oil. In batches, toast the burritos until golden, about 1 minute per side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 5527,"Crispy Whole Striped Bass with Red Tomatillo Sauce Peanut oil or canola oil, for frying 2 cups rice flour Salt and freshly ground pepper 1/2 to 3/4 cup water 4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry 8 tomatillos, husked and washed 4 tablespoons olive oil 1 large red onion, finely diced 2 cloves garlic, finely chopped 1/2 habanero cl, coarsely chopped 3 tablespoons New Mexico cl powder 1/4 cup red wine vinegar 2 tablespoons honey 3 tablespoons chopped cilantro leaves Salt and freshly ground pepper Instructions: Heat about 2 inches of oil in 2 high-sided skillets over medium heat to 360 degrees F.
Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360 degrees, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and serve. Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper, to taste. Roast until soft, about 20 to 25 minutes.
Heat remaining olive oil in medium saucepan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the cl powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 5528,"Family Fresh Green Bean Casserole Kosher salt 1 1/2 pounds fresh French green beans, ends trimmed 4 tablespoons butter, divided 2 tablespoons finely chopped Vidalia onion 4 ounces baby portobello mushrooms, cleaned and finely chopped (about 2 tablespoons) 2 tablespoons all-purpose flour 1 cup (8 ounces) sour cream Freshly ground black pepper 1 1/2 cups corn cereal (recommended: Corn Flakes) 1/2 pound grated mozzarella cheese Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil over medium heat. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and saute until translucent. Stir in the mushrooms, season with salt and pepper, to taste, and saute about 3 to 5 minutes. Add the flour and stir for another minute, to cook out the raw flour taste, and then whisk in the sour cream. Simmer for just a couple of minutes to bring the flavors together and taste for seasoning. Cut the green beans into 2-inch pieces. Melt the remaining 2 tablespoons of butter in a small pan. Crush the cereal flakes in a resealable plastic bag and add them to the pan with the butter. Toss to coat. Spread the green beans over the bottom of a 9-inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the buttered cereal flakes and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5529,"Sophia's Place - Blue Corn Pancakes 2 1/2 cups all-purpose flour 2 cups blue corn flour 3/4 tablespoons salt 4 tablespoons sugar 4 tablespoons baking powder 4 cups milk 1/2 pound butter, melted 4 eggs Instructions: Mix dry ingredients - flours, salt, sugar, and baking powder. Mix wet ingredients - milk, butter and eggs. Combine and mix but do not over mix, batter should be slightly lumpy. Let rest for 1/2 hour before adding to frying pan. ","[Chardonnay, Riesling, Gewrztraminer]" 5530,"Triple Pastry Cream Croquembouche 16 tablespoons (2 sticks) unsalted butter 3 teaspoons sugar
1 teaspoon salt
2 cups flour
9 eggs 4 cups whole milk 1 1/3 cups sugar 12 egg yolks 1/2 cup cornstarch 2 tablespoons unsalted butter 2 teaspoons vanilla extract 1 1/2 ounces 80-percent dark chocolate, chopped 1 drop mint extract 2 drops orange extract 3 caramel squares, microwaved for 10 seconds to melt 1 teaspoon ground cinnamon 2 1/2 cups sugar 1/4 cup corn syrup Instructions: For the puffs: Preheat the oven to 425 degrees F. In a large saucepan set over medium-high heat, bring 2 cups water, the butter, sugar and salt to a rolling boil, then immediately remove the pan from the heat. Stirring with a wooden spoon, add the flour all at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, to cook off some of the moisture, 30 seconds. Scrape the mixture into a bowl. Using a hand mixer set on low to medium speed, add 8 of the eggs, one at a time, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. Transfer the mixture to a pastry bag fitted with a large plain round tip. Pipe the dough in big dollops onto a parchment-lined baking sheet. Whisk the remaining 1 egg with 1 tablespoon water. Brush the surface of the dough with the egg wash to push down any points. Bake for 15 minutes, then reduce the heat to 375 degrees F, and bake until puffed up and light golden brown, about 20 minutes more. The puffs should have a crust, but also still be soft. Avoid opening the oven door while the puffs bake. Cool the puffs on the baking sheet. For the fillings: In a medium saucepan set over medium heat, cook the milk until it just begins to bubble along the edges. In a bowl, whisk the sugar and yolks until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk until incorporated, being careful to avoid scrambling the eggs. Whisk in the remaining hot milk mixture, reserving the empty saucepan for a later use. Pour the pastry cream through a fine mesh strainer back into the saucepan and cook over medium-high heat, whisking constantly, until it thickens and comes to a slow boil. Remove from the heat and stir in the butter and vanilla extract. Remove one-third of the pastry cream to a bowl. Then add the chocolate into the larger batch of pastry cream and stir until the chocolate is completely incorporated. Divide the chocolate cream into two bowls, adding the mint to one batch and the orange to the other. Add the melted caramel and cinnamon to the plain pastry cream, stirring to combine. Cover all three creams with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to serve. Use a plain pastry tip to poke a hole in the bottom of each puff. Place each of the pastry creams into a piping bag fitted with a small tip. Separate the puffs into three equal piles and fill each pile with one of the pastry creams. For the caramel: Place the sugar, corn syrup and 2/3 cup water in a saucepan fitted with a candy thermometer. Bring to a boil and cook until the mixture reaches a deep amber color, the thermometer will read about 350 degrees F. Remove from the heat. Then quickly but carefully, dip the bottom and sides of the puffs in the caramel to start building the tower. Create a large circle of puffs as the base, then a second, slightly smaller circle on top of the first to draw the circle in and create a tower of cream puffs. Repeat for the remaining puffs. Check it from all sides occasionally to make sure it's straight. When the tower is finished, drizzle the remaining caramel all over and then decorate as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5531,"Baby Back Ribs 2 full racks (quartered) baby back ribs 1-quart beef broth 2 cups barbeque sauce (recommended: Bullseye Original Barbeque Sauce) 1 cup honey Instructions: Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbeque sauce and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 5532,"Golden White Bean Dip Two 15-ounce cans cannellini beans, drained but liquid reserved 2 teaspoons grated fresh ginger
1/2 teaspoon ground turmeric
2 cloves garlic, chopped
1/4 cup good-quality extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground black pepper Pita chips and crudites, for serving
Instructions: In a food processor, combine the beans, ginger, turmeric, garlic and 2 tablespoons of the reserved bean liquid and process until the mixture begins to get smooth. With the motor running, drizzle in the olive oil and process until smooth. If the mixture is too thick, add more bean liquid. Season with salt and pepper. Garnish with a drizzle of olive oil and serve with pita chips and crudites. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5533,"Beet Reuben 3 tablespoons mayonnaise 2 tablespoons chopped dill pickle 1 tablespoon ketchup Dash of hot sauce 2 teaspoons ground coriander 2 teaspoons smoked paprika 1 teaspoon ground allspice 1 teaspoon ground mustard Kosher salt and freshly ground black pepper 2 large cooked beets, peeled 4 slices rye bread 4 thick slices Swiss cheese 1 cup drained sauerkraut 2 tablespoons unsalted butter Instructions: Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick. Spread each slice of bread with the mayonnaise mixture. Lay 1 cheese slice on each of 2 slices of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Close the sandwiches, mayonnaise-side down. Press lightly with your hand. Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut the sandwiches in half before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5534,"Rice and Beans 1 cup quick-cooking rice 1 (15-ounce) can pink beans, rinsed and drained 1 teaspoon chili powder Salt and ground black pepper Instructions: Cook rice according to package directions, adding beans and chili powder at the same time as the rice is added. Season, to taste, with salt and black pepper. ","[Viognier, Vermentino, Tempranillo, Garnacha]" 5535,"Caribbean Beef Burgers with Mango Salsa 1-1/2 pounds Ground Beef 2 tablespoons Caribbean jerk seasoning Salt 1 large mango, peeled, coarsely chopped (about 1 cup) 1 tablespoon chopped fresh cilantro 1 tablespoon chopped green onion 1 tablespoon finely chopped seeded jalapeno pepper 1 tablespoon fresh lime juice Instructions: 1)Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties. 2)Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160degreesF, turning occasionally. Season with salt, as desired. 3)Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa. Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 5536,"Bumped-Up Brussels Sprouts 6 ounces pancetta, big dice 4 tablespoons capers, drained 2 pints Brussels sprouts, trimmed and halved 1 1/2 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1/3 cup pine nuts 1/4 cup currants 1/4 cup raisins Instructions: Preheat the oven to 350 degrees F. In a medium pan over medium heat, cook the pancetta and capers. Remove from the pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, 15 to 20 minutes. Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 to 4 minutes. Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5537,"Strawberry Kiwi Quinoa Breakfast Parfait 2 cups (480 ml) plain Greek yogurt (I use 2%, but you can use any kind you like) 1 tablespoon honey Finely grated zest of 1/2 lime 1 cup (185 g) cooked quinoa, cooled 8 large strawberries, diced 2 kiwi fruit, peeled and diced Instructions: In a small bowl, whisk together the yogurt, honey, and lime zest.
Place 4 small (6-ounce/180-ml) juice glasses on a work surface and put 2 tablespoons of the quinoa in the bottom of each glass. Add 1/4 cup (60 ml) of the yogurt to each glass, followed by about 2 tablespoons of the diced strawberries and kiwi. Repeat the layering in each glass, and scatter any additional fruit that is left over the top layer of yogurt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5538,"Herb and Lemon Butter Mussels 1 tablespoon extra-virgin olive oil 1 tablespoon vegetable oil
Salt 1 1/2 tablespoons chopped sweet onions, such as Vidalia 2 teaspoons chopped garlic
2 tablespoons diced fresh tomatoes
1 tablespoon finely sliced scallions 3 large leaves fresh basil, sliced chiffonade-style
2 cups Prince Edward Island (P.E.I.) mussels
Juice of 1 lemon 2 ounces fruity Chardonnay wine, plus more if needed 1 tablespoon chopped fresh parsley 2 tablespoons butter Toasted bread, for serving Instructions: Heat the olive oil and vegetable oil in a large saute pan on medium heat. When the pan is hot, add a pinch of salt along with the onions and garlic. Sweat until they are a tad past translucent and are just starting to acquire color. Before the garlic starts to brown, add the tomatoes, scallions and basil. Saute so that the flavors blend together, 1 to 1 1/2 minutes more. Add the mussels to the pan. Next, add the lemon juice and then the Chardonnay to deglaze the pan, and then quickly cover with a lid to steam the mussels. Note: Do not open for at least 1 1/2 to 2 minutes so the mussels can steam. Then, lift the lid and add the parsley (checking to make sure that there is enough moisture in the bottom of the pan to continue to steam the mussels). If everything is going properly, the mussels will have almost fully opened and there will be plenty of liquid still in the bottom of the pan to finish steaming the mussels. In that case, quickly cover the pan for another minute and a half. If the wine has evaporated and the mussels have not opened, add a small additional amount of wine, about a half cup more, and then re-cover the pan to cook out the additional raw alcohol taste and allow the mussels to fully open. Once 3 to 4 minutes total have passed since the beginning of the cooking process, all of the mussels should have opened and their natural juices should have leaked out into the bottom of the pan, combining with the fresh herbs and vegetables to create a simmering broth. Reduce the heat to low and stir in the butter until melted. Plate the mussels in a bowl and pour the sauce on top. Serve with your favorite toasted bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5539,"Roasted Tomato, Arugula and Mozzarella Salad 4 plum tomatoes, cut in 1/2 and seeded 3 tablespoons olive oil Kosher salt and freshly ground black pepper One 5-ounce box baby arugula One 8-ounce package baby mozzarella balls, drained 1/4 cup chiffonade basil leaves Balsamic vinegar Instructions: Preheat the oven to 450 degrees F. Add the tomatoes to a shallow 2-quart casserole dish in a single layer. Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm. In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 5540,"Lobster and Macaroni Gratin 2 tablespoons unsalted butter 4 pounds lobster, claw and tail meat removed, and set aside, discard the shell and reserve the coral and tomalley 1/4 cup Cognac 1/4 cup small diced carrot 2 tablespoons small diced celery 3 tablespoons minced shallots 1 teaspoon minced garlic 2 tablespoons finely chopped parsley 1/2 cup port wine 1 bouquet garni 3 cups plus 2 tablespoons creme fraiche 7 ounces tiny macaroni, cooked al denta and tossed with olive oil 1 egg yolk 3 tablespoons shredded Gruyere cheese, plus 1 tablespoon Salt and pepper 2 cooked whole lobster claws Long chives 1 tablespoon chopped chives Instructions: Preheat oven to 400 degrees. In a large saute pan, heat the butter. When the butter is melted, add the lobster meat and saute until the lobster meat has turned red. Add the Cognac and flame. Stir in the carrots, celery, shallots, and garlic. Add the port, bouquet garni, and 2 3/4 cup of the creme fraiche. Season with salt and pepper. Cover the saute pan and simmer for 15 minutes on low heat. Remove the lobster meat. Chop the claw and tail meat into 1/4 inch slices. Whisk in the reserved coral and tomalley into the cream mixture. Fold in the lobster meat and pasta. Season with salt and pepper. Divide the mixture between the 6 individual ramekins. In a small mixing bowl, whisk the remaining creme fraiche until thick. Fold in the egg yolk and Gruyere. Season with salt and pepper. Top each ramekin with the cheese mixture. Place in the oven and cook for 8-10 minutes or until the top is lightly browned. Place on a plate. Garnish with whole lobster claw meat, grated cheese, long chives, and chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5541,"Prosciutto and Melon Soup 10 slices prosciutto slices 1 cantaloupe melon, cut into chunks (about 5 cups) 1 (14-ounce) can tomatoes (recommended: San Marzano) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 6 fresh basil leaves, very thinly sliced Instructions: Preheat the oven to 350 degrees F. Place the prosciutto slices on a foil-lined baking sheet. Place in the oven and bake until firm, golden around the edges, and almost crisp, about 18 minutes. Set aside and let cool. Place half the melon in the blender with half the tomatoes. Pulse the blender until the mixture is pureed. Pour the soup in a large bowl. Puree the remaining melon and tomatoes and add to the bowl. Add the salt and pepper. Ladle the soup into bowls. Crumble the cooled prosciutto crisps over the top of the soup. Sprinkle with basil and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 5542,"Hand Rolled Sushi (Temaki) Sushi rice Nori Avocado Carrot Eggplant (grilled Japanese) Tofu (made crisp by frying) Tomato Cucumber (Chinese-without seeds, or regular is also ok) Asparagus Aburage (inari tofu skins) Wilted spinach Bell peppers, julienned Scallions, julienned Snow peas, julienned Black sesame seeds White sesame seeds Black sesame seeds/salt combination 3 1/3 cups short grain rice 4 cups water, plus 1/4 cup water 6 tablespoons rice vinegar 5 tablespoons sugar 3 teaspoons salt Instructions: Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed.
Serve with pickled ginger, wasabi and soy sauce as condiments. Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.
While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.
Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 5543,"Eggless Salad 2 pounds soft tofu 1/2 cup soy-based mayonnaise 3 tablespoons Dijon mustard 1 teaspoon cayenne 1/2 teaspoon turmeric 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped fresh dill 1/2 cup diced green onions Salt and pepper Instructions: Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5544,"Lamb, Olive and Caramelised Onion Tagine 2 1/4 pounds diced leg of lamb 1 head garlic, separated into cloves 12 ounces pitted black olives in brine, 5 ounces drained weight to give 1 1/4 cups 1/2 cup caramelized onions from a jar 4 tablespoons capers 2 teaspoons ground cumin 2 teaspoons ground ginger 1 bottle red wine Instructions: Preheat the oven to 150C/300 degrees F. Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir. Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender. ","[Syrah, Malbec, Tempranillo, Garnacha]" 5545,"Ozoni 4 pieces kiri mochi (hard rectangular blocks of Japanese rice cake), each about 1 1/2 by 2 1/2 inches 4 ounces spinach (about 4 large handfuls) 1 large boneless, skinless chicken thigh (about 6 ounces), cut into bite-size pieces 3 tablespoons sake Kosher salt 4 cups Dashi (recipe follows) or 1 tablespoon plus 1 teaspoon instant dashi powder, such as Ajinomoto Hondashi, dissolved in 4 cups water 4 thick slices peeled daikon (each about 1/3 inch thick; see Cook\u2019s Note) 4 shiitakes, stemmed 1/2 carrot, sliced (see Cook\u2019s Note) 1 tablespoon soy sauce 4 slices of naruto kamaboko (Japanese white fish cake with a pink swirl in the center; optional) Grated yuzu or lemon zest, for serving (optional) Two 4-inch squares kombu (dried kelp; about 20 grams) 1 1/2 packed cups katsuobushi (dried bonito flakes; about 30 grams) Instructions: Preheat a toaster oven (or regular oven) to 450 degrees F. Place the mochi on a small baking sheet, spacing the pieces at least 2 inches apart, and bake until lightly golden and puffed up, about 12 minutes. Meanwhile, bring a medium saucepan of water to a boil and prepare a large bowl of ice water. Add the spinach to the boiling water and cook just until wilted, about 1 minute. Using a spider or tongs, transfer the spinach to the ice bath just until cooled, then drain. Squeeze any excess liquid from the spinach. Form into a tight \u201clog\u201d about 5 inches long, then cut crosswise into 4 equal pieces and set aside. Combine the chicken, 2 tablespoons of the sake and 1/2 teaspoon salt in a very small saucepan. Add 3/4 cup water (or enough to just cover the chicken). Bring to a boil over high heat, then reduce the heat and gently simmer, stirring once or twice, until the chicken is just cooked through, 3 to 5 minutes. Remove from the heat and set aside. Meanwhile, bring the dashi to a simmer in a small saucepan over medium heat. Add the daikon, shiitakes and carrot and cook until the vegetables are tender, about 4 minutes. Stir in the soy sauce, remaining 1 tablespoon sake and 1 teaspoon salt. Taste and adjust the seasonings if necessary. Drain the chicken and divide it among 4 soup bowls (preferably narrow and deep). Place a piece of mochi and fish cake, if using, in each bowl. Top with the broth and vegetables, followed by a parcel of spinach. Sprinkle with yuzu or lemon zest, if using, and serve. Combine the kombu and 6 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you\u2019re short on time, but it does lend a little extra flavor.) Heat over medium heat just until the water comes to a near boil, but doesn\u2019t actually boil, about 5 minutes. Discard the kombu. Scatter the katsuobushi evenly over the water, bring to a boil over high heat, then immediately remove from the heat. Let steep, undisturbed, for about 10 minutes. Pour the dashi through a fine-mesh strainer into a bowl or quart-size measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy and/or bitter. Dashi is best used the day it is made but can be cooled and refrigerated in an airtight container for up to 3 days. Makes about 5 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5546,"Summer Vibes Cocktail 12 ounces store-bought limeade 4 ounces your favorite light rum
Limeade Ice Cubes, recipe follows, for serving Soda water, for topping
Fresh mint sprigs, for garnish
Pineapple wedges, for garnish
Cucumber blossoms, for garnish
12 to 14 ounces store-bought limeade Instructions: To a cocktail shaker filled with regular ice, add the limeade and rum. Shake vigorously to chill, then strain into 2 cocktail glasses filled with Limeade Ice Cubes. Top with soda water and garnish each with a mint sprig, pineapple wedge and cucumber blossom. Fill an ice tray with the limeade and freeze until frozen, preferably overnight. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Prosecco]" 5547,"Hot Buttered Rum 1 cup unsweetened pineapple juice 1 1/2 ounces dark rum Sugar to taste 1 stick cinnamon Pat of butter Instructions: Heat the pineapple juice until it steams, don't boil it. In a large mug with the cinnamon stick, stir together the rum and sugar. Pour the hot pineapple juice over rum. Float pat of butter on top. Serve immediately. ","[Rum, Brandy, Port]" 5548,"BLD 1 cup packed fresh flat-leaf parsley leaves 1/2 cup loosely packed fresh basil leaves 1/4 cup EVOO 1/4 cup grated Parmigiano-Reggiano 3 tablespoons pine nuts 2 cloves garlic, grated 1 Fresno or Italian cherry cl pepper Kosher salt and freshly ground pepper 1 large red bell pepper 2 pounds hot Italian sausages EVOO, for drizzling Kosher salt 12 ounces haricots verts 4 ounces bacon or pancetta, chopped 1 red onion, quartered and thinly sliced Freshly ground pepper 4 thick slabs Italian peasant bread or semolina bread Softened butter 4 large organic eggs Instructions: For the pesto: Toast the pine nuts in a pan or in the oven, then let cool. Combine the parsley, basil, EVOO, cheese, pine nuts, garlic and cl pepper in a food processor and pulse until smooth. Season with salt and pepper. Char the bell pepper under a broiler or over a gas flame, turning occasionally. Place the pepper in a bowl, cover with plastic wrap and let cool. Peel off the charred skin, remove the seeds and slice. Place the sausages in a pan with 1/2-inch of water and drizzle a little EVOO over the top. Bring to a boil over high heat, then cover with a lid and reduce the heat to medium-high. Cook until the water has evaporated, then continue to cook until the casings crisp up in the oil. Meanwhile, in a second skillet over high heat, bring 2 inches of water to a boil. Salt the water and add the haricots verts. Boil for 2 to 3 minutes, then drain. Return the skillet to the heat and add a drizzle of EVOO over medium-high heat. Add the bacon and cook until browned and crisp. Add the onions and cook until tender-crisp, 3 to 4 minutes more. Add the haricots verts and toss to combine. Season with salt and pepper. Heat a griddle over medium-high heat. Spread the bread with a thin layer of butter on one side. Toast each piece, buttered-side down, then flip and toast the other side. Remove the bread and slather the grilled buttered tops with some of the pesto. Rub the griddle with a bit of butter and cook the eggs over easy. Arrange a few slices of roasted pepper on each piece of pesto toast and top with an egg. Serve with the sausages and haricots verts. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 5549,"Old Virginia Chicken and Peanut Pie 1 small fowl (chicken, duck, Cornish hen - your favorite) 2 bay leaves 1/4 teaspoon rosemary leaves 2 stalks celery, sliced 2 medium carrots, sliced 8 to 12 pearl onions or 1 large onion, diced large 1/2 cup green peas or 12 snow peas 1/4 cup sliced mushrooms 1/2 cup dry roasted unsalted peanuts 2 1/2 to 3 cups Cream Sauce, recipe follows Pastry Crust, recipe follows 1 egg, beaten Nutmeg, for sprinkling 1 cup cream (cold) 4 tablespoons all-purpose flour 1/4 tablespoon poultry seasoning or sage 1/2 tablespoon roasted garlic powder 1 tablespoon Dijon mustard 3 cups stock, hot (from recipe above) 1/4 cup peanut butter 1/4 cup Marsala wine or sweet sherry wine White pepper and salt 1 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1/3 cup shortening (lard or solid shortening) 3 tablespoons ice water Instructions: In a stockpot, cover fowl with water. Add bay leaves and rosemary, bring to a boil, and then simmer until tender. Remove fowl from pot and set aside to cool. Reserve stock in pan. Bone fowl, saving the skin and bones to add back to stock later. Place meat in each of 4 (2-cup) serving bowls. Add celery, carrots, and onions to stock and simmer until tender. Strain, reserving the stock, and divide into bowls with fowl. Add peas, mushrooms and peanuts to bowl with fowl and vegetables. Preheat oven to 350 degrees F. Divide sauce evenly among bowls. Cover pies with pastry crust; brush crust with beaten egg and then lightly sprinkle with nutmeg. Prick crust with fork to vent. Bake until crust is golden brown. In a saucepan, stir together cream, flour, seasonings, and mustard until smooth. Add 3 cups hot stock and simmer until a medium thickness. Add peanut butter and wine, stirring to blend. Add salt and white pepper, to taste. Combine flour, baking powder, and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface. Stir with a fork until all dry ingredients are moistened. Divide dough into 4 pieces. On a lightly floured surface, roll dough out to fit over bowl tops. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 5550,"Watermelon Salsa 1 1/2 teaspoons lime zest (from about 1 lime) plus 1/4 cup fresh lime juice (from about 3 limes) 1 tablespoon sugar
3/4 teaspoon pepper
3 cups finely chopped seeded watermelon
8 fresh basil leaves, finely chopped
1 cucumber, peeled, seeded and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
1/2 teaspoon garlic salt
Tortilla or pita chips, for serving Instructions: Stir together the lime zest and juice, sugar and pepper. Add the watermelon, basil, cucumber, jalapeno and onion and toss gently. Chill the salsa until ready to serve. Add the garlic salt just before serving. Serve with tortilla or pita chips. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 5551,"Chocolate Whoopie Pies with Fresh Strawberries and Bruleed Marshmallows 1 stick butter, softened 1 1/2 cups light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup Dutch process cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup milk
1/2 cup sour cream
25 strawberries, hulled and sliced 2 tablespoons granulated sugar
1 bag large marshmallows
Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with silicon mats or parchment paper and set aside. For the cookies: Beat the butter and sugar with a hand mixer until light and fluffy. Add the egg and vanilla until just incorporated. Scrape down the sides of the bowl. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and baking powder. In a third bowl, combine the milk and sour cream. Add half of the milk mixture to butter mixture while mixing on low speed. Then add half of the flour mixture and mix until incorporated. Repeat the process. With a measured scoop, portion out the batter into small rounds on the prepared baking sheets, spaced at least an inch apart. You can make the cookies whatever size you like; I like mine a bit big so I use a 4-ounce ice cream scoop. Bake until the tops lightly spring back when touched, 8 to 10 minutes. Remove from the oven and allow to cool completely. For the filling: Add the sliced strawberries to a bowl and sprinkle with the granulated sugar and let sit for 15 minutes. Preheat the oven to a broil and set a rack 6 inches from the broiler. When the cookies are cooled, place them round-side down and then top half of them with sliced strawberries. Press 3 marshmallows together using the palm of your hand, until mostly flattened, and then place them on the other half of the cookies. Place the marshmallow-covered cookies back on the baking sheets and place under the broiler to let the marshmallows char and soften until lightly golden on top, 1 to 4 minutes. Keep an eye on them as they can burn quickly. For assembly: Top the strawberry side of the cookie with one of the marshmallow cookies, gently press together and then stand back and marvel at your creation. ","[Pinot Grigio, Moscato, Riesling, Cava]" 5552,"Whiskey Hot and Sour 2 ounces bourbon 1-ounce fresh lemon juice 1/2-ounce simple syrup or agave syrup 1 teaspoon egg white Crushed ice 1/4 teaspoon hot sauce Orange slice and halved serrano pepper, for garnish Instructions: Pour the bourbon, lemon juice, syrup and egg white into a cocktail shaker and shake well so the egg white can emulsify. Add crushed ice and hot sauce, continue shaking to chill. Strain into a cocktail glass and garnish with a slice of orange and a pepper half. ","[Bourbon, Whiskey, Gin]" 5553,"Poached Salmon with Lemon Mint Tzatziki 2 cups dry white wine 2 cups water 2 bay leaves 2 sprigs flat-leaf parsley 2 lemons, unpeeled, sliced 1 (2 pound) salmon fillet with skin 1 scallion, top only, thinly sliced 1 cup Lemon Mint Tzatziki, recipe follows 1 cup non-fat yogurt 1 English cucumber 1 teaspoon olive oil 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/4 teaspoon lemon zest 1 tablespoon finely chopped mint leaves Salt and pepper Instructions: Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer. Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes. Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours. To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki. Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours. Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5554,"Grilled Cheese with Olivada 2 slices white or egg bread (Challah) Green or black olivada Small amount of mayonnaise Swiss cheese Thin slices of ripe tomato Salt and pepper Instructions: Spread each slice of bread with olivada, and a little bit of mayonnaise. Sandwich a slice or two of cheese in between the bread, with or without a slice of tomato. Saute or grill sandwich on each side until cheese has melted. ","[Chardonnay, Sauvignon Blanc, Riesling]" 5555,"Sesame-Lemon Chicken 1 tablespoon toasted sesame seeds 1 tablespoon finely grated lemon zest 2 teaspoons dried thyme 1/2 teaspoon sugar Kosher salt and freshly ground pepper 8 skin-on, bone-in chicken thighs, trimmed (2 to 2 1/2 pounds) 1 tablespoon fresh lemon juice 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 2 romaine lettuce hearts, chopped (about 8 cups) 1 cucumber, chopped 1 tomato, chopped 2 cups lightly salted pita chips, crushed Instructions: Preheat the broiler. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a spice grinder; pulse until the seeds are slightly cracked. Season the chicken with salt and all but about 1 1/2 tablespoons of the rub. Set skin-side down on a broiler pan and broil, flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees F, 8 to 10 minutes per side. Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil. When the chicken is done, whisk 1 tablespoon of the pan drippings into the dressing. Add the lettuce, cucumber, tomato and pita chips; season with salt and pepper and toss. Sprinkle the chicken with the remaining 1/2 tablespoon rub and serve with the salad.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 5556,"Crystals, Rubies, Pearls 1 Maine lobster, cooked 1/4 cup sliced scallions Salt and pepper 8 ounces wheat starch 1 1/2 ounces tapioca starch 1 1/2 ounces potato starch 1 pint boiling water 1 tablespoon vegetable oil 4 ounces blue fin tuna 1 tablespoon truffle salt 1/2 cup truffle oil Salt and freshly ground black pepper 1 tablespoon Sriracha Garnish: caviar Instructions: Dumplings: Remove meat from the lobster, and coarsely chop. Mix in scallions and season with salt and pepper. In a seperate bowl, mix wheat starch, tapioca starch and potato starch. Add boiling water, mix in a stand mixer. Add 1 tablespoon oil. Mix well, pinch small pieces of dough, flatten with cleaver, fill with lobster, fold and press edges to seal. This should make about 12 dumplings (3 per serving). Place in steamer basket and steam for 3 to 4 minutes. Tuna: Sear tuna, slice about 12 sashimi slices, 3 pieces per serving, and season with truffle salt. Set aside. Foam: Mix all ingredients except caviar in blender, insert into foamer and shake to combine. Plate: Lay scallions across each plate. Place tuna and steamed dumplings next to each other. Top dumplings with osetra caviar, spray foam into ramekins for dipping. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 5557,"Ron's Gluten-Free Chocolate Meringue Cookies 12 ounces bittersweet chocolate, broken into pieces for melting, plus 2 ounces chopped 1/2 teaspoon vanilla extract Pinch salt 1 tablespoon white vinegar or lemon juice 4 large egg whites 1 cup granulated sugar 1/2 cup chopped walnuts Instructions: Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler. Let cool but not harden. Add the vanilla.
Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper.
Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential.
Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.) Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts.
Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets.
Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside. Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5558,"Grilled Mozzarella and Gorgonzola Pizza 1 pound pizza dough 1/3 cup coarsely chopped fresh mozzarella 1/3 cup coarsely chopped Gorgonzola cheese Fresh ground black pepper Extra-virgin olive oil Instructions: Use a charcoal or gas grill with a cover. Pile the coals or lava rocks high on one side of grill and place them sparsely on other side. Top with grate. Light grill and let coals heat up. Divide dough into 8 pieces and stretch each piece by hand until 3 to 4 inches in diameter. Let rise a second time, covered, on a baking sheet. Place as many rounds as you can fit without crowding on hot side of grill. Grill for 1 to 2 minutes or until bottoms are light brown. Flip over and grill for 30 seconds to 1 minute, or until top sides are colored. Flip again and place pizzas on cool side of fire. Top with cheeses, sprinkle with pepper and drizzle with oil. Cover grill and cook for 3 to 5 minutes, or just until cheese melts and browns slightly. Check once or twice to make sure underside is not getting burned; if it is, push coals away from the cool side of the fire. If cheese doesn't brown, you can run it under a hot broiler for a minute. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 5559,"Charred Corn Guacamole with Chips 2 ears corn 2 tablespoons vegetable oil Salt and freshly ground pepper 2 ripe avocados, peeled, pitted and diced 1 serrano cl, finely chopped 1 red onion finely diced 1 lime, juiced 1/4 cup chopped cilantro leaves Blue, yellow and white corn chips, as accompaniment Instructions: Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 5560,"Braised Oxtail 6 pounds oxtails (1-inch cut) 2 tablespoons olive oil, not extra virgin 3 cups onions, medium dice 1 cup scallions, sliced 1/2 cup garlic, sliced 1/2 cup olive oil 2 teaspoons fresh ground pepper 8 sprigs thyme Water 1 1/2 teaspoon cloves, whole 1 1/2 teaspoon allspice, whole 2 cups tomatoes, seeded and chopped 1 1/2 cups red peppers, chopped Salt 1 Scotch Bonnet pepper, seeded and chopped Instructions: Toss the ingredients together in a large bowl, cover, and refrigerate overnight. Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 5561,"Affogato Sundaes 1 pint hazelnut gelato or hazelnut ice cream 1 pint vanilla gelato or vanilla ice cream 8 tablespoons Tia Maria or Kahlua liqueur 8 tablespoons freshly brewed hot espresso Sweetened Whipped Cream Chocolate-covered espresso beans, chopped or whole Instructions: Place one scoop each of hazelnut and vanilla gelato in each of 4 dessert or cafe au lait bowls. Spoon 2 tablespoons of Tia Maria and 2 tablespoons of hot espresso over each serving. Dollop some whipped cream onto each serving and garnish with a handful of chocolate-covered espresso beans. Serve immediately. ","[Barolo, Barbaresco, Amarone, Chianti]" 5562,"Love Cake Vegetable spray, for greasing baking pan All-purpose flour, for dusting baking pan 8 large eggs 1/3 cup vegetable oil 1 teaspoon pure vanilla extract 1 1/4 cups water 1 package fudge marble cake mix (or plain vanilla) 1/2 cup cocoa powder 2 pounds whole milk ricotta cheese 3/4 cup granulated sugar 1 tablespoon vanilla extract 1/2 cup chocolate chips 1 package instant chocolate pudding 1 1/4 cups cold whole milk 4 cups prepared whipped cream Instructions: Preheat oven to 350 degrees F. Grease the bottom and sides of a 13 by 9 by 2-inch baking pan with vegetable spray. Dust all over with flour, shaking out excess. Set aside.