To serve unwrap and dust with confectioners' sugar. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]

" 11189,"Cold Curry-Peanut Noodles Kosher salt 12 ounces whole-wheat spaghetti 2/3 cup crunchy peanut butter 1 to 2 tablespoons red curry paste 2 teaspoons rice wine vinegar Juice of 1 lime, plus wedges for serving 1/3 cup fresh cilantro leaves, plus more for sprinkling 2 scallions, thinly sliced 1 cucumber, peeled, seeded and cut into thin strips 1 large carrot, coarsely grated Red pepper flakes or chili paste, for serving (optional) Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off the excess water. Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth. Toss the spaghetti with the peanut sauce, scallions, cucumber and carrot in a large bowl until coated. Season with salt and stir in some of the reserved cooking water to loosen the sauce, if necessary. Transfer to bowls and top with more cilantro and pepper flakes, if desired. Serve with lime wedges.
","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 11190,"Roasted Brussels Sprouts with Cranberry Glaze 1 (8-ounce) can cranberry sauce 1/4 cup cranberry juice 1/2 pound bacon, cut into 1-inch strips 2 pounds Brussels sprouts, cleaned 2 shallots, sliced 4 cloves garlic, smashed Salt and freshly ground black pepper Instructions: Special equipment: toothpicks Preheat the oven to 425 degrees F. In a small pot combine the cranberry sauce and the juice. Bring to a simmer over low heat, whisking until smooth. Remove from the heat and set aside In a large frying pan with a metal handle saute the bacon until crispy, then remove from pan to a plate lined with paper towels. To the same pan add the Brussels sprouts, shallots, and garlic and season with salt and pepper, to taste. Saute for 5 minutes over medium-high heat to give the Brussels sprouts a little color. Put the pan in the oven for 10 minutes. Remove from the oven and pour the cranberry glaze over the top. Return to the oven and roast for another 10 minutes. Skewer each Brussels sprout with a toothpick, arrange on a serving platter and serve warm. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 11191,"Chocolate Shortbread 2 sticks unsalted butter, at room temperature 1 large egg yolk 1 teaspoon pure vanilla extract 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 1/4 cups confectioners' sugar 1/3 cup unsweetened Dutch-process cocoa powder 2 cups all-purpose flour, plus more for dusting 1 cup confectioners' sugar 1/4 teaspoon pure vanilla extract 1 to 2 tablespoons milk Sanding sugar, for decorating Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Beat the butter, egg yolk, vanilla, salt and cloves in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Reduce the mixer speed to low; beat in the confectioners' sugar and cocoa powder until combined, then beat in the flour in two batches until combined. Turn out the dough onto a lightly floured surface and dust with flour. Gently knead until soft but not sticky. Reflour the surface, if necessary, and roll out the dough until slightly thicker than 1/4 inch. Cut out shapes using 3-inch cookie cutters. Gently gather and reroll the scraps. (If the dough is too soft to work with, refrigerate until firm.) Arrange the cutouts about 2 inches apart on 2 unlined baking sheets. Bake, switching the pans halfway through, until the cookies are firm, about 20 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely. Make the icing: Whisk the confectioners' sugar, vanilla and 1 tablespoon milk in a small bowl until smooth. Gradually stir in up to 1 more tablespoon milk until the icing is thick but pourable. Spoon the icing into a small resealable plastic bag and snip off a corner. Pipe the icing on the cookies, then sprinkle with sanding sugar. Let set, about 10 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 11192,"Collard Green Rice 3 tablespoons vegetable oil 2 cups long-grain white rice, rinsed 3 cups low-sodium chicken stock Miss Brown\u2019s House Seasoning, recipe follows 1 tablespoon unsalted butter 1 large sweet onion, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 cup finely chopped collard greens 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes. Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes. Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11193,"Cumin Pork with Beans 1 red onion, thinly sliced Juice of 3 limes 1 teaspoon chopped chipotle cl in adobo sauce, plus 2 teaspoons sauce from the can 2 teaspoons ground cumin Kosher salt 1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed 2 tablespoons extra-virgin olive oil 3 small red or orange bell peppers, cut into thick strips 1 15.5-ounce can black beans, drained and rinsed 1 teaspoon honey 1/2 cup roughly chopped fresh cilantro Instructions: Preheat the oven to 425 degrees F. Combine half of the red onion with the juice of 2 limes, the chopped chipotle, 1/2 teaspoon cumin and a pinch of salt in a bowl; set aside while you cook the pork. Sprinkle the pork with the remaining 1 1/2 teaspoons cumin; season with salt. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then add the pork and brown on all sides, 8 minutes. Remove to a rimmed baking sheet; roast until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board. Add the bell peppers and the remaining 1 tablespoon olive oil to the skillet. Cook over medium-high heat until slightly softened, 4 minutes. Add 1/2 cup water and 1/4 teaspoon salt. Cook until the water evaporates, 4 more minutes. Remove from the heat; add the onion mixture. Toss the beans with the remaining red onion, the juice of the remaining lime, 2 teaspoons adobo sauce, the honey, cilantro and a pinch of salt. Slice the pork and serve with the beans and peppers. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 11194,"Chicken Stock 4 pounds chicken carcasses, including necks and backs 1 large onion, quartered 4 carrots, peeled and cut in 1/2 4 ribs celery, cut in 1/2 1 leek, white part only, cut in 1/2 lengthwise 10 sprigs fresh thyme 10 sprigs fresh parsley with stems 2 bay leaves 8 to 10 peppercorns 2 whole cloves garlic, peeled 2 gallons cold water Instructions: Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11195,"Baked Ham, Egg and Cheese Breakfast Sandwiches for a Crowd 10 large eggs 4 scallions, finely chopped\u202f(about 3/4 cup)
Kosher salt\u202f
One 12-pack pull-apart dinner rolls\u202f\u202f
2 tablespoons unsalted butter, at room temperature\u202f
6 slices American cheese\u202f(4 ounces)
4 slices deli ham, finely chopped\u202f(4 ounces)
Hot sauce, such as Tabasco, for serving\u202f
Instructions: Position a rack in the lower third of the oven. Preheat the oven to 350 degrees. Place two 2-foot-long pieces of nonstick aluminum foil next to each other so the long sides are just touching. Pinch the edges together and then fold them over several times to seal and form one large piece of foil. Line a rimmed baking sheet with the foil and set aside.\u202f
Crack the eggs into a large bowl and whisk well. Add the scallions, 1 teaspoon salt and 2 tablespoons water and whisk to combine.\u202f\u202f
Split the whole pack of attached dinner rolls in half horizontally using a serrated knife. Set aside.\u202f
Add 1 tablespoon of butter to the prepared baking sheet and place in the oven to melt, about 3 minutes. Spread the butter all over the foil with a pastry brush and then pour in the egg mixture. Place the attached roll halves cut-side down and side by side on top of the eggs and return to the oven. Bake until the eggs are completely set, about 10 minutes.\u202f\u202f
Meanwhile, butter another baking sheet with the remaining 1 tablespoon butter. Using heatproof mitts, top the rolls with this baking sheet and invert the whole thing. Remove the top baking sheet and peel back the foil. Top half the eggs with the cheese and the other half with the ham. Bake until the cheese is melted, about 5 minutes.
Using a large metal hamburger spatula, flip the bottom half of the rolls onto the other half, so the rolls are top-side up. Cut or pull the rolls apart. Serve with hot sauce.\u202f
","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 11196,"Pea Green Soup Salt 4 cups/1 pound/500 g frozen peas 1/2 cup/125 ml heavy cream Freshly ground pepper Chopped fresh mint leaves, for serving Grated Parmesan, optional, for serving Instructions: Bring 1 1/2 cups/375 ml water to a boil in a saucepan with a pinch of salt. Add the peas, bring back to a boil, cover and cook until soft, about 10 minutes. Blend to a puree with an immersion blender. Strain into a clean saucepan. Stir in the cream, reheat and season with salt and pepper. Sprinkle with mint and Parmesan if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11197,"Paper-Wrapped Crispy Salt and Pepper Chicken 6 skinless chicken thighs, each piece chopped in half across the bone 2 tablespoons light soy sauce 1 heaping tablespoon Chinese five-spice powder 2 teaspoons sea salt, plus more for seasoning 3 cloves garlic, smashed 2 teaspoons toasted sesame oil 2 to 3 heaping tablespoons cornstarch, for dusting 1/2 cup vegetable oil, for frying 1 heaping tablespoon ground black pepper 4 to 6 sprigs fresh cilantro, chopped Mixed Salad, for serving, recipe follows 1 tablespoon extra-virgin olive oil 1 tablespoon light soy sauce 1 tablespoon rice vinegar 1 teaspoon toasted sesame oil 1 head butter or red leaf lettuce, sliced 2 carrots, peeled and shredded 1 medium Fresno cl, seeded and finely chopped 1/2 scallion, green parts only, finely chopped Instructions: Place the chicken thighs in a large bowl. Cover the chicken with the light soy sauce, Chinese five-spice powder, salt and garlic, and stir to coat. Toss the chicken with the toasted sesame oil. Let marinate for as much time as you have; for best results, leave the chicken in the refrigerator overnight. When ready to fry, toss the chicken pieces in the cornstarch. Heat a large wok or pan over high heat and add the vegetable oil. Working in batches so as not to crowd the pan, add the chicken and fry lightly until the thighs are golden brown on all sides and cooked through, 6 to 8 minutes. Drain the chicken on paper towels and season them with salt, pepper and cilantro as they come out of the oil. Wrap each piece of newspaper and parchment into a cone shape and secure with a piece of tape. Fill each cone with several pieces of chicken and garnish with more chopped cilantro. Serve alongside a platter of Mixed Salad if desired. In a small bowl, whisk together the extra-virgin olive oil, light soy sauce, rice vinegar, and toasted sesame oil; set aside. Toss the lettuce, carrots, chiles and scallions with the dressing when ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11198,"Lambcarre Provencale 1/2 teaspoon rosemary 1/2 teaspoon basil 1/2 teaspoon thyme 4 teaspoons dry mustard 2 (2-pound) racks lamb, trimmed, outer skin scored diagonally, meat cut out from between ribs Flour, to dust 1 clove garlic, slivered Freshly ground salt, to taste Freshly ground pepper, to taste 1 pound large potatoes, peeled and placed in cold water to cover Clarified butter 1/8 cup white bread crumbs Instructions: Preheat oven to 400 degrees F. Combine herbs and mustard. Spread on scored skin of lamb, pressing down well into cuts. Dust lightly with flour. Insert garlic slivers into meat in between ribs. Season well with salt and pepper and set aside. Drain potatoes well and cut into 1/2-inch slices. Lightly coat large ovenproof frying pan with clarified butter and heat well. Add potatoes and cook until golden brown, about 9 minutes. Place lamb on top of potatoes and place entire pan into oven. Roast for 30 minutes. Dust lamb with bread crumbs and roast another 30 minutes. Remove meat from oven, drain off fat and place meat on heated serving platter. Turn oven to broil and broil potatoes for 2 minutes until crusty and golden brown. Arrange potatoes around meat to serve. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 11199,"Duck Breast with Mustard Pan Sauce, Duck fat potatoes, Haricots Verts and Frisee 5 medium red potatoes, cut into quarters Kosher salt 1/4 pound haricots verts, trimmed Two 8-ounce duck breasts About 1 tablespoon olive oil, plus more for cooking 1 shallot, finely chopped 1/4 cup white wine 1/4 cup chicken stock 1 1/2 tablespoons whole-grain mustard Pinch crushed red pepper 3 sprigs fresh thyme 4 cloves garlic, chopped 1 bunch frisee, loose, pulled from the core Instructions: Add the potatoes to a medium pot and cover with water. Add a few pinches of salt. Place on the stove and set to medium-high heat. Bring the potatoes to a low boil and cook until just tender when pierced with a fork, about 18 minutes. Remove from the pan with a slotted spoon and place in a colander or on a sheet pan lined with a towel to drain. Meanwhile, prepare an ice bath and set aside. With the water at rolling boil, add the haricots verts and cook until tender but still crisp, about 2 minutes. Remove from the pot and immediately submerge in the ice bath to shock. Drain when ready to use, making sure they are very dry. Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature. Add the olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to medium heat and cook the duck breasts low and slow to allow the fat to render and the skin to get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and set it aside. Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes. Add the shallots to the pan and cook until just translucent, about 3 minutes, adding a bit of the reserved duck fat if pan is too dry. Then, add the white wine, chicken stock and mustard. Bring to a boil, then reduce to a simmer and let cook until the sauce has reduced by half and coats the back of a spoon, about 3 minutes. Taste and season with salt and crushed red pepper. Meanwhile, add the remaining duck fat to a separate large saute pan (if the ducks were lean and there isn't enough fat to generously coat the pan, add a bit of olive oil) over medium-high heat. Add the thyme sprigs and potatoes, cut-side down and cook until they begin to brown on all sides, about 7 minutes. When potatoes are brown and crisp, remove from pan and set aside. Discard the thyme. Add the garlic and cook for a minute, making sure it doesn't brown. Add the drained haricots verts and saute with salt and crushed red pepper. Remove from the heat. Slice the duck breast thinly on the bias. Add a handful of frisee to plate or platter. Top with the potatoes and haricots verts, then the sliced duck breast and finally the pan sauce. Serve!
","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 11200,"Dungeness Crabcakes with Green Cocktail Sauce 10 slices supermarket white bread (about 1/2 loaf) 3/4 cup chopped fresh flat-leaf parsley 1 large egg yolk 2 teaspoons fresh lemon juice 2 teaspoons Worcestershire sauce 1 1/2 teaspoons hot pepper sauce 7 teaspoons Dijon mustard 1/2 teaspoon paprika 1/2 teaspoon dried thyme 1/2 teaspoon celery seeds 1/4 teaspoon freshly ground black pepper 5 tablespoons olive oil 1 pound fresh cooked Dungeness crabmeat, picked over for bits of shell and cartilage with claw meat and large pieces left whole 1/4 cup chopped onions 1/4 cup seeded and chopped green bell peppers 1/4 cup seeded and chopped red bell peppers Unsalted butter, for pan frying, about 6 tablespoons Green Cocktail Sauce, recipe follows 4 to 8 lemon wedges 8 ounces tomatillos, husked and cut into quarters 2 tablespoons rice wine vinegar 1 tablespoon sugar 2 teaspoons green hot pepper sauce 1 teaspoon chopped garlic 1 teaspoon mustard seeds, toasted 1 teaspoon peeled and grated fresh horseradish Instructions: Tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs. (You should have about 6 cups crumbs.) Remove the bread crumbs to a shallow pan and mix in 1/2 cup of the chopped parsley (reserving the remaining 1/4 cup for the crabcake mixture). Set aside. In a food processor, combine the egg yolk, lemon juice, Worcestershire, hot pepper, mustard, paprika, thyme, celery seeds, and black pepper and pulse to combine. With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise. Remove the mayonnaise from the food processor and refrigerate. Place the crabmeat in a cheesecloth-lined sieve set over a bowl. Pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible. Place the chopped onions and bell peppers in a sieve set over a bowl and use your hands to squeeze out as much juice as possible. In a large bowl, combine the onions and bell peppers with remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine. Add 1 cup of the bread crumbs-parsley mixture and combine. Do not overwork the mixture or the crabcakes may get gummy. Gently form 8 patties and roll the patties lightly in the remaining bread crumb-parsley mixture. Leave the crabcakes in the pan of the bread crumbs until you saute them. Preheat the oven to 425 degree. Using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned, put them in the oven until they are heated all the way through, 5 to 8 minutes. Serve 1 crabcake as an appetizer or 2 as an entree. Serve with a ramekin of cocktail sauce and a lemon wedge. Cook's Note: The crabcakes hold together better if prepared a day ahead and stored in the refrigerator before cooking. Store them in the pan of bread crumbs, covered with plastic wrap. Put the tomatillos in a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid, and discard. Put the drained puree in a small bowl and stir in the vinegar, sugar, pepper sauce, garlic, mustard seeds, and horseradish until combined. Yield: 2/3 cup ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11201,"Passion Fruit Mango Pudding Cake with Pineapple Soup 1/2 cup sugar 1/4 teaspoon salt 1 1/3 cups fruit puree (1 ripe mango and 2 passion fruit) plus 1 fresh passion fruit, for garnish 5 yolks (large eggs) 3 cups whole milk 1/2 cup sifted all-purpose flour 3 whites (large eggs) 6 to 8 (6-ounce) ramekins 1 ripe pineapple, peeled, juiced and chilled well 1/3 cup toasted coconut, for garnish 1 fresh passion fruit, for garnish Instructions: In a mixing bowl with a paddle, mix the sugar, salt, puree and yolks until smooth. Add the milk then fold in the flour. Beat the egg whites with the sugar until stiff peaks form. Fold in whites and fill ramekins 3/4 full. Bake at 350 degrees in a hotel pan filled half way with boiling water for 30 minutes. The pudding cakes will rise then fall when cooled. Store in refrigerator for at least 3 hours or overnight. PLATING Chill large soup plates. Unmold cakes in the center of the plate and ladle in soup (pineapple juice). Garnish with coconut and passion fruit seeds. Wine Suggestion: Moscato D'Asti, Cascinetta Vietti, 1998 ","[Moscato, Riesling, Gewrztraminer, Pinot Grigio]" 11202,"Rigatoni with Butternut Squash, Brussels Sprouts and Bacon 12 ounces Brussels sprouts, trimmed Kosher salt 12 ounces rigatoni 3 tablespoons extra-virgin olive oil 4 slices bacon, roughly chopped 4 cups diced peeled butternut squash (about 1 pound) 2 cloves garlic, sliced 6 scallions, sliced Freshly ground pepper 3/4 cup grated parmesan and/or pecorino romano cheese Instructions: Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 11/2 cups cooking water, then drain. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel?lined plate, reserving 1 tablespoon drippings in the skillet. Add 1 tablespoon olive oil to the skillet, then add the squash, garlic and 1/2 teaspoon salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water, cover and simmer until the squash is tender, 4 to 5 minutes. Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 tablespoon olive oil and 1/4 cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11203,"Gnocchi Parmesan with Tomato Coulis 1 cup milk 7 tablespoons unsalted butter 3/4 teaspoon salt 3/4 cup flour 4 eggs 1 1/2 cups Tomato Coulis (recipe follows) 1/2 cup heavy cream 1/2 cup (2 ounces) freshly grated Parmesan cheese Chopped chives for garnish Salt and freshly ground black pepper to taste 3 tablespoons unsalted butter 1/2 small onion, thinly sliced 3 mushrooms, thinly sliced 2 shallots, thinly sliced 1 small leek, white part, thinly sliced 1/4 teaspoon salt 1 tablespoon brandy 1/4 cup plus 1 tablespoon Madeira 1 cup chicken stock or canned broth 3 ripe tomatoes, chopped with skins 2 sprigs thyme 1 bay leaf Salt and freshly ground black pepper Instructions: Because you will need to cook the gnocchi quickly once the batter is ready, do the following before you begin the preparation. Bring a large stockpot of salted water to a boil and reduce to a simmer. Have a large bowl of iced water nearby. Combine milk, butter, and 1/2 teaspoon salt in a medium-heavy saucepan. Bring to a boil over high heat. Add flour and stir vigorously with a wooden spoon until mixture is nearly solid, about 2 minutes. The batter should be the consistency of mashed potatoes and should clear the sides of the pan to form a ball. Remove from heat. Transfer to a large bowl and add eggs, one at a time, beating well after each addition. (An electric mixer is fine for this.) The batter should be very thick, shiny, and smooth. Fill a pastry bag, fitted with a large plain tip #8, with batter. Holding pastry bag over simmering water, gently squeeze out dough, slicing into 1-inch lengths with a paring knife. Working in 4 batches of about 20 pieces, cook gnocchi at a slow simmer, stirring occasionally, until they start to puff, about 5 minutes. They should resemble floating corks. To test for doneness, remove a dumpling and cut in half. The center should have tiny bubbles. With a slotted spoon, transfer gnocchi to the bowl if iced water to cool. Drain well in a colander. At this stage, you can store gnocchi in refrigerator up to 2 days. Preheat oven to 450 degrees F. Bring Tomato Coulis and cream to a boil in a large ovenproof skillet or casserole. Add Parmesan, salt, pepper, and gnocchi. Return to a boil, sprinkle with cheese and transfer to oven. Bake until sauce is thick and bubbly and a slight crust forms on top, about 7 minutes. Garnish with chopped chives and serve immediately. Melt 2 tablespoons butter in a medium skillet over low heat. Cook onion, mushrooms, shallot, leek, and salt until soft, about 7 minutes. Add brandy and 1/4 cup Madeira. Turn heat to high and light alcohol with a match. Cook over high heat until liquid is reduced by half. Add chicken stock, tomatoes, thyme, and bay leaf. Reduce the heat to low and simmer, uncovered, for 20 minutes. Puree in a food processor or blender and strain. Return to pan and place over medium heat. Whisk in remaining tablespoon butter, broken in small pieces, and remaining tablespoon Madeira. Season with salt and pepper to taste and serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 11204,"Green Pancake 1 cup milk or almond milk 3/4 cup lightly packed fresh soft herbs (any mix of parsley, basil, cilantro, fresh mint, dill, chives or scallions... whatever is leftover in your fridge), coarsely chopped
2 large eggs
1 cup all-purpose flour
2 tablespoons olive oil
3/4 teaspoon kosher salt
Freshly ground black pepper
Unsalted butter or oil, for cooking
Toppings, for serving (see Cook's Note) Instructions: In a high-speed blender, combine the milk and herbs and blend until very smooth. Add the eggs, flour, olive oil, salt and a few turns of pepper and blend until smooth. Heat a large nonstick skillet over medium heat and coat with a little butter or oil. Pour in about 1/3 cup batter and cook until set on the bottom, about 2 minutes; you'll know it's ready to flip when it lifts easily off of the skillet. Flip and cook until set on the other side, about another minute. Top with desired toppings. If topping with cheese, it's best to sprinkle it on as soon as you flip the crepe over, so that it has time to get melty! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11205,"Hot White Russian 1 teaspoon sugar 3/4 cup heavy cream
Dash pure vanilla extract
32 ounces freshly brewed hot strong coffee
8 ounces coffee liqueur, such as Kahlua
4 ounces vodka
Instructions: Whisk together the sugar and 1/4 cup cream in a medium bowl. Whisk until the cream forms soft peaks, then whisk in the vanilla and set aside. Put the coffee in a small saucepan over low heat until just simmering. Stir in the remaining 1/2 cup cream and heat through, about 1 minute. Stir in the coffee liqueur and vodka. Pour into 2 big coffee mugs, then top with the whipped cream and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 11206,"Easy Grilled Honey-Dijon Chicken 2 tablespoons honey 2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil, plus more for grill 1/2 teaspoon kosher salt Freshly ground black pepper 4 boneless skinless chicken breasts, butterflied 1 lime, cut into wedges Instructions: In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours. Preheat the grill to medium heat. Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11207,"Damn Hot Polenta Bread 2 cups all-purpose flour 1 1/2 cups fine grind polenta 1 cup grated Asiago cheese 1/3 cup finely sliced scallion greens 1/4 cup granulated sugar 2 tablespoons baking powder 2 teaspoons baking soda 1 1/2 teaspoons sea salt, preferably gray salt 4 extra large eggs, whisked 1 1/2 cups buttermilk 1/4 pound unsalted butter, melted, plus more to cover if not serving immediately 1/2 cup Damn Hot Peppers, recipe follows Hot sauce, to taste 2 tablespoons extra-virgin olive oil 1 pound green bell peppers, halved, seeded and cut into 1-inch pieces 2 jalapenos, cut into 1/8-inch slices 2 teaspoons sea salt, preferably gray salt, more if needed 1 cup fresh tomato puree (peel, seed, and puree 1 pound ripe tomatoes in a food processor) Instructions: Preheat the oven to 350 degrees F. Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix. Add 3/4 cup Damn Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight. In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot. Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 11208,"Halibut Poached in Olive Oil 2 skinned fillets of halibut (1/4 pound/125 g each) About 1 1/2 cups/375 ml olive oil Zest of 1 orange 1/2 teaspoon fennel seed 2 fresh thyme sprigs 1 clove garlic Freshly ground black pepper Fleur de sel, for garnish Instructions: Heat the oven to 250 degrees F/120 degrees C. Lay the fish fillets in a baking dish just large enough to hold them. Pour over enough oil to cover. Add the orange zest, fennel seed, thyme sprigs, garlic and some pepper. Bake until just tender, about 10 minutes. Remove the fish from the oil. Garnish with the fleur de sel. Serve with a little of the cooking oil dribbled over. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11209,"Grilled Mahi Mahi with Jerk Spice 1 red onion, roughly chopped 1 1/2 teaspoons dried thyme Green tops of 2 scallions, chopped 1 teaspoon allspice 1/2 teaspoon ground cinnamon 1 tablespoon white pepper 1/4 teaspoon ground nutmeg 1 jalapeno, chopped 2 tablespoons olive oil 3 teaspoons sea salt 4 (5-ounce) mahi mahi fillets Salt Instructions: Prepare the marinade: Place all ingredients into food processor and process for 15 seconds. (There will be extra marinade. Marinade can be refrigerated for 1 week or frozen up to 2 months.) For the fish: Season the fish with salt and spoon 2 teaspoons of the jerk marinade on each side. Place into a hot grill or grill pan and turn heat down to medium. After 2 minutes (should be brown) turn over and cook 3 to 5 minutes, until fish is cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11210,"Billie's Italian Cream Cake with Blueberries 5 eggs, separated 1 stick butter 1 cup vegetable oil 1 cup granulated sugar 1 tablespoon vanilla extract 1 cup sweetened flaked coconut 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk (or 1 cup milk mixed with1 teaspoon white vinegar) Two 8-ounce packages cream cheese 1 stick butter 2 teaspoons vanilla extract 2 pounds powdered sugar 1 cup chopped pecans 1 cup sweetened flaked coconut 1 1/2 pints or 3 small containers blueberries Instructions: For the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans. Beat the egg whites until stiff. Set aside. In a large bowl, cream together the butter, oil and granulated sugar until light and fluffy. Mix in the egg yolks, vanilla and coconut. In a separate bowl, mix the flour, baking soda and baking powder. Alternate adding the buttermilk and dry ingredients to the wet ingredients. Mix until just combined, and then fold in the egg whites. Pour evenly into the prepared pans and bake until a toothpick comes out clean, 20 to 25 minutes. Remove from the oven and allow to cool for 15 minutes. Then turn the cakes out onto cooling racks and allow to cool completely. For the frosting: In a medium bowl, combine the cream cheese, butter, vanilla and powdered sugar. Beat until light and fluffy. Stir in the pecans and coconut. To assemble: Cut each cake in half lengthwise so you are left with 4 layers. Spread the first layer with frosting and top with blueberries. Repeat the cake, frosting and blueberry layers until you have 4 layers of cake. Arrange more blueberries around the edge of each layer for structure. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 11211,"Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade 1 cup mayonnaise 2 tablespoons Louisiana hot sauce, or more to taste 2 tablespoons finely minced fresh parsley
1 tablespoon capers, drained
1/4 teaspoon cl powder
1 clove garlic, pressed
Juice of 1 lemon
1 green onion, sliced
Salt and freshly ground black pepper 1 cup ketchup 2 tablespoons prepared horseradish
3 dashes Worcestershire sauce
Salt and freshly ground black pepper Salt and freshly ground black pepper
1/4 cup Greek yogurt 2 tablespoons chopped fresh cilantro, or more to taste
2 to 3 avocados (ripe but not overripe)
Juice of 1 lime, or more to taste
Salt
About 3/4 cup milk 12 to 13 pounds peeled, cooked, tail-on large shrimp, chilled Lemon wedges, for garnish Instructions: For the remoulade: Stir together the mayonnaise, hot sauce, parsley, capers, cl powder, garlic, lemon juice and green onions in a bowl (or for a smoother remoulade, whizz in a food processor). Chill thoroughly before serving. For the classic cocktail sauce: Stir the ketchup, horseradish, Worcestershire and some salt and pepper together in a bowl. Chill before serving. For the avocado crema: Put the yogurt, cilantro, avocados, lime juice and some salt in a food processor and mix until completely smooth. Gradually add the milk and keep blending until the desired consistency is reached. (You can add more or less milk as desired.) Arrange the shrimp on a large platter over ice, and serve with separate ramekins of the avocado crema, remoulade and classic cocktail sauce and lemon wedges to garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 11212,"Fajita Salad 1 cup roughly chopped cilantro (leaves and stems) 2 scallions, chopped, white and green reserved separately 2 chipotles en adobo 1 1/2 teaspoons chili powder 1 tablespoon freshly squeezed lime juice 4 teaspoons kosher salt 3 tablespoons extra-virgin olive oil 1 1/2 pounds flank steak 1 green pepper, peeled, seeded, and sliced 1 red pepper, peeled, seeded, and sliced 1 medium onion, sliced into 1/2-inch-thick wedges 1/2 teaspoon cumin seeds, lightly toasted 1/2 head Napa cabbage, very thinly sliced (6 cups) 1/2 orange, zest finely grated 2 tablespoons freshly squeezed orange juice 1 lime, zest finely grated Instructions: Pulse 3/4 cup of the cilantro, the scallion whites, chipotles, chili powder, lime juice, 2 teaspoons of the salt, and 1 tablespoon of the olive oil in a mini-food processor to make a smooth paste. Coat the steak with the paste. Toss the peppers and onion with 1 tablespoon of the olive oil, and 1/2 teaspoon salt. Toast the cumin seeds in a small dry skillet over medium-high heat, about 1 minute. Mix seeds with the cabbage, remaining scallion greens, and remaining 1/4 cup cilantro in a large bowl. Set aside. Set a rack 6-inch from the broiler heating element and preheat the broiler. Preheat a broiler pan for about 10 minutes. Carefully pull the preheated pan from the broiler, set the steak in the center of the pan, and surround (but do not cover) with the peppers and onion. Return to the broiler. Cook until the meat feels firm but still gives gently when pressed, about 12 minutes for medium rare. Remove steak to a platter and let rest about 10 minutes before slicing. Toss the vegetables, and continue broiling until they soften and char, another 6 to 8 minutes. Dress slaw with orange juice and zest, lime zest, 1 1/2 teaspoons salt and 1 tablespoon oil. Slice the steak, against the grain, into very thin slices. Arrange on a platter with the peppers and onions. Serve with the slaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11213,"Roasted Asparagus 2 pounds fresh asparagus Good olive oil Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a sheet pan, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 15 to 20 minutes, until tender, but still crisp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11214,"The Juiciest Meat Balls Ever 1/2 cup panko bread crumbs 1/4 cup whole milk 1 pound ground beef 1 pound ground pork 1 onion, finely chopped 1/2 stick butter, softened 2 large eggs 1/2 cup chopped parsley leaves Kosher salt Freshly ground black pepper Olive oil, for frying Instructions: Soak the bread crumbs in the milk while you prepare the other ingredients. Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls. Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 11215,"Chocolate Chip Cake with Toffee Sauce, Chocolate Ganache and Vanilla Ice Cream Buttercream 1 stick unsalted butter, plus more for greasing the pans 4 cups granulated sugar
6 large eggs
4 cups strong coffee
2 teaspoons white vinegar
1 cup good-quality dark chocolate chips
4 cups slightly heaping all-purpose flour 1 1/2 cups Dutch process or dark cocoa powder
4 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1/4 cup sour cream
2 sticks (1 cup) salted butter 1 1/4 cups brown sugar
1 1/2 cups heavy cream
1 teaspoon vanilla extract 2 2/3 cups good-quality dark chocolate chips 2 2/3 cups heavy cream
1 stick unsalted butter
6 to 7 large egg yolks 2 cups granulated sugar
2 sticks salted butter, at room temperature
4 sticks unsalted butter, at room temperature
1 to 2 teaspoons vanilla extract
1 vanilla bean, split and seeds scraped out
Toffee bits (store-bought or homemade), for decorating
Instructions: For the cake: Preheat the oven to 350 degrees F and grease two 8-inch round cake pans. Whip the granulated sugar and eggs with a stand mixer fitted with the whisk attachment. Meanwhile, put the coffee, butter, vinegar and 1/2 cup of the chocolate chips into a microwave-safe bowl. Microwave until the chocolate and butter are melted, about 3 minutes; then whisk together until well-blended. In a separate mixing bowl, add the flour, cocoa powder, baking soda and salt; whisk together. Add the oil and sour cream to the bowl with the chocolate mixture and mix well. Add a third of the flour mixture to the egg mixture and mix well to incorporate. Then mix in half of the chocolate mixture. Continue to alternate with the flour and chocolate mixtures, scraping down the sides of the bowl occasionally and finishing with the flour. Divide the batter between the prepared cake pans. Fill each pan slightly below the top edge (you may not use all the batter). Sprinkle the remaining 1/2 cup chocolate chips over the top of each. Bake until the centers bounce back when touched, 30 to 35 minutes. For the toffee sauce: Melt together the butter and brown sugar in a heavy saucepot and cook until simmering. Remove from the heat, then add the heavy cream and vanilla, and stir. Return to the heat and allow the sauce to boil for another 3 minutes. Remove from the heat and pour into a metal mixing bowl. Cool completely, then refrigerate. For the chocolate ganache: Place the chocolate chips, heavy cream and butter in a microwave-safe bowl and microwave for 3 minutes. Stir until all the chocolate is melted and the ingredients are incorporated. Cool in the fridge until the consistency is like a paste. For the buttercream: Add the egg yolks to a mixing bowl and whip with an electric mixer until light. In the meantime, mix the sugar and 1/2 cup water in a heavy saucepan and bring to a boil. Wet a pastry brush with water and wash down the sides of the pan to avoid crystallization. Continue to cook until the sugar syrup registers 235 degrees F (softball stage) on a candy thermometer. Remove from the heat and, with your mixer running constantly at medium speed, immediately but slowly pour the hot sugar into the egg yolks in a steady stream. Continue to beat with the mixer until the mixture cools down completely. Add the butter, vanilla extract and vanilla bean seeds. Continue to beat until all of the butter is incorporated and the icing is smooth, glossy and spreadable (see Cook's Note). Add some buttercream to a pastry bag. To assemble the cake: Place 1 cake layer on a cake plate. With the pastry bag, pipe a border around the top edge of the cake layer for a \frosting dam\ to hold in the toffee sauce. Poke holes into the top of the cake layer and pour at least 1/4 cup toffee sauce (or more to taste) over the top so that it penetrates the cake. Then spread a thin layer (about 1/8-inch thick) of ganache over the top. Put in the freezer for 5 minutes to make the ganache solidify. Then spread a layer of buttercream over the top of the chilled ganache. Generously sprinkle some English toffee bits over the buttercream and drizzle with more toffee sauce and ganache. Place the second cake layer on top and ice with the buttercream. Drizzle the top with more ganache and toffee sauce, then sprinkle toffee bits over the top. Serve immediately or refrigerate, covered. Take out of the fridge 1 hour prior to serving, to bring to room temperature. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 11216,"Sausage Gravy 1 pound spicy breakfast sausage 1/2 cup instant/quick-mixing flour or all-purpose flour if not available
1 quart chicken stock
1 pint heavy cream
1 quart half-and-half
Salt and pepper Instructions: In a heavy bottom pot, cook sausage until browned (do not drain fat). Sprinkle flour over cooked sausage and stir over medium heat until flour is completely incorporated, 2 to 3 minutes. Add chicken stock and stir with a wire whisk to break up any lumps. Add cream and half-and-half. Bring to boil over medium-high heat. Continue cooking for 2 to 3 minutes. Remove from heat and add salt and pepper to taste. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 11217,"Margarita Bar Ice cubes Ice cubes 3 parts white tequila 2 parts Triple Sec 1 part fresh lime juice 3 parts white tequila 2 parts Triple Sec 1 part fresh lime juice 1 part water 1 part sugar 1 part water 1 part sugar 1/4 cup kosher salt 2 limes, zested 1/4 cup kosher salt 2 limes, zested Original margarita, in pitchers Buckets of ice and shakers Pineapple-Jalapeno base for margarita, recipe follows Strawberry base for margarita, recipe follows Lime-Ginger base for margarita, recipe follows Simple syrup, poured on a plate to dip glass in Lime salt Original margarita, in pitchers Buckets of ice and shakers Pineapple-Jalapeno base for margarita, recipe follows Strawberry base for margarita, recipe follows Lime-Ginger base for margarita, recipe follows Simple syrup, poured on a plate to dip glass in Lime salt 2 cups chopped fresh pineapple 1/2 fresh seeded jalapeno 2 cups simple syrup 2 cups chopped fresh pineapple 1/2 fresh seeded jalapeno 2 cups simple syrup 2 cups fresh strawberries, hulled 2 cups simple syrup 2 cups fresh strawberries, hulled 2 cups simple syrup 2 cups simple syrup 2 limes 6 slices fresh ginger 2 cups simple syrup 2 limes 6 slices fresh ginger Instructions: For the original margarita: Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.; For the simple syrup: Simmer water and sugar over high heat until the sugar has completely dissolved then chill.; For the lime salt: Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.; For the margarita bar: Have buckets if ice and shakers set up around the margarita pitchers. Fill glasses with ice, original margarita and flavor profiles, if desired. Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass. Pour the mixed drink into your salted glass and enjoy. For the original margarita: Ratio for any volume of margarita: 3:2:1 = 3 parts tequila: 2 parts Triple Sec, 1 part lime juice. Place whichever amount you choose, depending upon your guests, into a large pitcher.; For the simple syrup: Simmer water and sugar over high heat until the sugar has completely dissolved then chill.; For the lime salt: Combine the salt and lime zest with a mortar and pestle. Set in a plate to dip your glass in.; For the margarita bar: Have buckets if ice and shakers set up around the margarita pitchers. Fill glasses with ice, original margarita and flavor profiles, if desired. Dip the rims of the glasses into the simple syrup then into the lime-salt so the salt sticks to the rim of the glass. Pour the mixed drink into your salted glass and enjoy. In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.; In a blender, combine fresh pineapple chunks with seeded jalapeno and simple syrup together until you have a nice yellow puree. Add, to taste, to original margarita.; Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.; Puree strawberries in a blender with simple syrup until you have a bright pink puree. Add, to taste, to original margarita.; Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita. Simmer simple syrup with ginger slices and finish with fresh lime juice then cool and set in refrigerator overnight to infuse ginger flavor. Add slices of fresh lime just before serving. Add, to taste, to original margarita. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Cava]" 11218,"Brined Smoked Turkey 1 cup salt 1 cup brown sugar 2 gallons vegetable stock 2 cups apple cider vinegar 3 tablespoons pickling spice 1 onion, quartered 1 carrot, chopped into 2-inch pieces 1 tablespoon whole peppercorns 4 bay leaves 1 (10 pound) bag of ice 2 gallons cold water 16 to 18 pound turkey 2 tablespoons Worcestershire sauce 4 tablespoon kitchen bouquet browning sauce 2 tablespoons salt Ground black pepper, to taste 2 tablespoons paprika 6 large oranges, quartered Instructions: Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours. Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together. Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 11219,"Mozzarella en Carrozza 1 ball fresh mozzarella 4 slices white bread, crusts trimmed 2 large eggs, beaten, or more as needed 1 1/2 teaspoons minced garlic 1 heaping teaspoon minced fresh flat-leaf parsley Salt and pepper Plain bread crumbs, as needed Olive oil, for frying Quick Marinara Sauce, recipe follows 1 tablespoon olive oil 1 clove garlic, minced 1 (28-ounce) can crushed tomatoes Pinch sugar Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh flat-leaf parsley Instructions: Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact. In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate. In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted. Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on the side for dipping. Heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes. Remove the sauce from the heat and stir in the basil and parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 11220,"Jerk Pork Spareribs 1 cup ketchup 1/2 cup soy sauce
1/3 cup barbecue sauce
1/3 cup minced fresh rosemary
3 tablespoons granulated sugar
1 tablespoon paprika
2 teaspoons ground cloves
1 teaspoon allspice
1 head garlic, minced
1 to 3 habanero chiles (depending on desired heat level), minced
Handful fresh cilantro, minced
Salt and black pepper
1 rack spareribs
Instructions: Combine the ketchup, soy sauce, barbecue sauce, rosemary, sugar, paprika, cloves, allspice, garlic, habaneros, cilantro, some black pepper and 1 tablespoon salt in a large bowl. Add the spareribs, turning to coat. If time permits, cover and marinate for 1 hour. Preheat the oven to 325 degrees F. Transfer the ribs to a baking sheet and bake for 1 hour 45 minutes. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 11221,"Kathy Faulding's Famous Brownies 2/3 cup unsalted butter 2 cups sugar 1/4 cup water 1 teaspoon vanilla extract 3 cups chocolate chips 4 eggs 1 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt Instructions: Preheat oven to 350 degrees F. Melt butter, sugar, and water in a saucepan over medium heat. Remove the saucepan from the heat once the sugar has dissolved and add the vanilla extract and chocolate chips, reserving some of the chips for later. Begin adding the eggs 1 at a time. Blend in the flour, baking soda, and salt. Pour the mixture into a greased and foil lined 13 by 9-inch baking dish. Sprinkle the mixture with the remaining chocolate chips and bake for 20 to 30 minutes. Remove from the oven and let the brownies rest 5 to 10 minutes before slicing into squares. Enjoy with a cold glass of milk! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 11222,"Me So Corny (Um, Kettle Cornucopia) 1 cup crushed kettle corn 1 cup sugar 3 ounces bourbon 1 1/2 ounces butterscotch schnapps Ice, for chilling Salt, for dusting the rim Sugar, for dusting the rim Instructions: For the kettle corn simple syrup: Mix the kettle corn, sugar and 1 cup water in a saucepan and heat until the sugar dissolves. Strain, and then let cool.
Pour the bourbon, butterscotch schnapps and 2 tablespoons of the kettle corn simple syrup into a shaker full of ice and shake well. Mix together equal parts salt and sugar on a shallow plate. Wet the edges of 2 up glasses, and then dip the rims into the salt and sugar mixture. Strain the cocktail and pour into the glasses. Freak out because it's awesome. ","[Bourbon, Butterscotch Schnapps, Brandy]" 11223,"Irish Stout and Pumpkin Mousse Tiramisu 1 large egg white 1/2 cup granulated sugar 2 cups pecans 1 teaspoon ancho cl powder 1 teaspoon ground cinnamon 1 teaspoon kosher salt 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg One 15-ounce can unsweetened pumpkin puree 2 cups heavy whipping cream, chilled 1/4 cup confectioners' sugar 2 teaspoons vanilla extract One 12-ounce Irish stout beer 1 tablespoon cocoa powder 1 teaspoon ground cinnamon 1 package ladyfingers (at least 36 cookies) Instructions: For the candied pecans: Preheat the oven to 325 degrees F and line a baking sheet with a silicone liner. Whisk the egg white in a medium bowl until frothy. Add the granulated sugar and continue whisking until very soft peaks form. Stir in the pecans, ancho cl powder, cinnamon and salt and gently fold to combine. Spread on the prepared baking sheet and bake until golden brown and crisped, about 20 minutes. Remove and let cool completely on the baking sheet. For the pumpkin mousse: Combine the cream cheese, granulated sugar, cinnamon, ginger and nutmeg in a bowl and beat with an electric mixer until light and fluffy. Add the pumpkin and continue beating until smooth. Set aside. In a separate bowl, combine the heavy cream, confectioners' sugar and vanilla extract. Beat the mixture with an electric mixer with cleaned beaters at high speed until stiff peaks form, taking care not to overmix the cream. Transfer about 1/2 cup whipped cream to the pumpkin mixture and whisk to combine. Add half of the remaining whipped cream to the pumpkin mixture and gently fold to incorporate. Add the remaining whipped cream and fold again until smooth. For the tiramisu: Combine the beer, cocoa and cinnamon in a bowl and whisk until dissolved. Coarsely chop the cooled pecans. Dip the ladyfingers into the beer to fully submerge them and then remove them immediately and arrange 2 rows of 6 ladyfingers in a single layer in the bottom of a deep gratin dish (8-by-6-by-4-inches). Spoon one-third of the pumpkin mousse over the top and spread it into an even layer, about 1 inch thick. Scatter the chopped pecans over the mousse. Quickly dip another layer of ladyfingers and arrange them on top of the mousse. Repeat the layers until the dish is filled, finishing with a layer of mousse and pecans on top. Refrigerate at least 2 hours before serving or up to 24 hours.
","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 11224,"Crispy Fried Potatoes 3 pounds Yukon Gold potatoes (about 9), cut into 1-inch chunks 1 head garlic, halved crosswise 6 bay leaves 1 teaspoon black peppercorns Kosher salt 6 cups schmaltz (rendered chicken fat) or vegetable oil 1/4 cup fresh parsley leaves 1/4 cup fresh sage leaves Instructions: Preheat the oven to 250 degrees F. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 2 tablespoons salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel?lined plate with a slotted spoon; gently blot dry (it?s OK if some of the potatoes crumble). Let cool completely. Set a wire rack on a rimmed baking sheet. Melt the schmaltz in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the potatoes until browned and crisp, 4 to 6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches. Add the parsley and sage leaves to the hot schmaltz and fry a few seconds until just crisp. Remove to a paper towel?lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11225,"Turkey-Pancetta Roulade Sandwiches 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 shallot, finely chopped 3 cloves garlic, finely chopped 2 teaspoons fennel seeds, chopped 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1/4 to 1/2 teaspoon red pepper flakes Kosher salt 1 skin-on, boneless turkey breast (about 2 pounds) Freshly ground pepper 12 thin slices pancetta (about 2 ounces) 2 tablespoons chopped fresh parsley 8 ciabatta rolls, split 1/4 to 1/2 pound sharp provolone, thinly sliced (optional) Instructions: Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot, garlic and fennel seeds and cook until the shallot is slightly soft, 2 minutes. Stir in the rosemary, thyme, red pepper flakes and 1/4 teaspoon salt and cook 1 more minute. Remove from the heat and let cool slightly. Lay the turkey, skin-side down, on a cutting board. Cover with a sheet of plastic wrap and pound lightly with a meat mallet until it's about 8 by 12 inches and 1/4 inch thick. Remove the plastic wrap and season with 1/4 teaspoon each salt and pepper. Cut four 12-inch pieces of kitchen twine. Spread the garlic mixture evenly over the turkey. Arrange the pancetta on top in an even layer, then sprinkle with the parsley. Starting from a long side, roll up the breast and tie gently with the twine. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Put the stuffed turkey breast on a rack in a roasting pan and pour 1 cup water into the pan. Roast until the skin is golden, about 40 minutes. Increase the oven temperature to 425 degrees F and roast until the skin is crisp and a thermometer inserted into the thickest part of the turkey registers 155 degrees F to 160 degrees F, about 10 more minutes. Transfer the turkey to a cutting board and let rest at least 30 minutes before slicing. (If making ahead, let cool completely, then wrap in plastic wrap, unsliced, and refrigerate up to 2 days.) Make the sandwiches: Drizzle the cut sides of the rolls with olive oil. Sandwich the provolone and turkey in the rolls and drizzle the meat with any pan drippings. Stand the corn upright in a large bowl when slicing off the kernels so they don't scatter all over the counter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 11226,"Six-Layer Bean Dip 1 tablespoon extra-virgin olive oil 2 cloves garlic, roughly chopped 2 15-ounce cans red kidney beans, drained and rinsed 2 teaspoons chili paste or your favorite hot sauce 1 cup shredded low-fat cheddar cheese 1 cup shredded sharp cheddar cheese 2 ripe avocados, preferably Hass Kosher salt 2 teaspoons fresh lemon juice 5 scallions, white and green parts, thinly sliced 3/4 cup fresh cilantro 1 jalapeno, stemmed and thinly sliced 1 1/2 cups plain nonfat yogurt, preferably Greek 2 cups finely shredded romaine lettuce 3 ripe medium tomatoes, diced Instructions: Heat the oil in a skillet over medium heat. Add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans. Remove from the heat, add 2 tablespoons water and mash until somewhat smooth. Spread in a 2-quart glass casserole dish. Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread the avocado over the cheese. Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a blender or food processor. Spread over the avocado. Top with the lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Top with the reserved scallions, cilantro and jalapeno. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 11227,"Veal Meatloaf 1 tablespoon olive oil 1 white onion diced 1 portobello cap diced 2 cups shiitake mushrooms, stemmed and julienne cut 2 pounds ground veal 2 eggs, beaten 1/2 cup chopped parsley Salt and pepper to taste 1 cup bread crumbs Instructions: Preheat oven to 400 degrees. Saute onions and mushrooms until wilted and onions are tender. Let cool completely. Mix all ingredients together, adding bread crumbs a little at a time until desired consistency. Generously oil 1 meatloaf tray. Pack mix into tray tightly to keep holes from being created in the loaf. Cover the tray with aluminum foil. Transfer the meatloaf to a pan with high sides and filled 1/4 with water. Bake for 1 to 2 hours, checking for doneness after 1 hour. Let stand at room temperature before removing from the pan. Cool then cover.; ","[Barolo, Barbaresco, Dolcetto, Chianti]" 11228,"Chocolate Mousse Torte 1 3/4 cups cake flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 teaspoon salt 11 tablespoons unsalted butter 1 cup sugar 2 large egg yolks 1 teaspoon vanilla 1/2 cup sour cream 1/2 cup milk 2 large egg whites, whipped to very soft peaks 1 cup sugar 1 cup water 2 cups sliced almonds 8 ounces semisweet chocolate, broken into small chunks 2 ounces bitter chocolate, broken into small chunks 1/2 teaspoon cinnamon 3 cups whipping cream A chunk of semisweet chocolate, for making the curls Instructions: To make the sour cream cake: butter and flour an 8 or 9 inch cake pan and set aside. Preheat the oven to 350 degrees F. Sift together the cake flour, baking soda, baking powder and salt and set aside. In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla. In a measuring jug, whisk the sour cream and the milk together until smooth. Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture. Fold in the egg whites, then pour into the prepared pan. Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature. Wrap with plastic wrap and refrigerate until you are ready to finish the cake. To make the almond praline: preheat the oven to 350 degrees F. In a small saucepan, combine the sugar and the water over low heat. Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil. Boil for 1 minute, then remove from the heat. In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated. With a slotted spoon, transfer the nuts to a lightly oiled baking sheet and bake until golden, about 10 to 15 minutes. Let the nuts cool and break them apart. The nuts should remain whole but be coated with a sugary golden coating. To make the chocolate mousse: chill a bowl and the beaters of an electric mixer in the freezer for 1 hour. Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon. In the frozen mixing bowl, whip the cream to soft peaks (do not over beat). Remove the double boiler insert holding the melted chocolate from the pan. With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated. When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife. Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it. Sandwich the second layer over the top and spread a mounded layer of mouse over the top. Spread a layer of mousse around the edges, covering the cake completely. Gently press the sugared almonds into the mousse evenly around the edges of the cake. Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 11229,"Chicken and Dumplings 2 whole chickens (3 to 5 pounds each)
Unsalted butter, at room temperature
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 1/2 pounds unsalted butter 1 1/2 cups all-purpose flour Bones and juices from chicken 1/2 yellow onion, diced 1-ounce celery salt 1-ounce granulated onion 1-ounce granulated garlic 1-ounce black pepper Water, to cover 4 large eggs, lightly beaten 1/2 pound unsalted butter 2 cups all-purpose flour Instructions: For the chicken: Preheat the oven to 350 degrees F. Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes. Once the chickens are cooked, remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use. For the broth: Combine the chicken broth and juices, onion, celery salt, granulated onion, granulated garlic, black pepper in a large pot and cover with water. Bring to a boil over medium heat, then drain and reserve the broth. For the dumplings: Add the eggs, butter and flour in a medium bowl and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch and cut into 1-inch squares. For the roux: Melt the butter over low heat in a heavy-bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color. Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth. Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11230,"Warm Arugula Vichyssois 1/4 cup plus 2 tablespoons olive oil 2 leeks, green parts discarded, white parts washed and chopped
1/2 teaspoon kosher salt
4 Yukon gold potatoes (about 1 pound), peeled and diced
4 cups low-sodium chicken broth
1/4 teaspoon red pepper flakes
One 4-inch Parmesan cheese rind
One 5-ounce container baby arugula (about 6 cups) 2 teaspoons fresh lemon juice
3 tablespoons mascarpone cheese Instructions: Heat a medium Dutch oven over medium-high heat and add 2 tablespoons of the oil. Add the leeks and salt and cook, stirring often, until the leeks are very soft, about 5 minutes. Add the potatoes and stir to combine. Cook for an additional 2 minutes to let the flavors marry. Stir in the chicken broth and pepper flakes. Add the cheese rind and bring to a simmer. Reduce the heat to medium low to maintain a gentle simmer and cook until the potatoes are tender, about 20 minutes. Stir in the arugula and cook until wilted, about 1 minute. Remove from the heat and discard the cheese rind. Add the remaining 1/4 cup olive oil and the lemon juice. Using a handheld blender, puree until completely smooth. Ladle into bowls or cups and top evenly with the mascarpone. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 11231,"Beet Salad 1 red beet 1 yellow beet Splash sherry vinegar Splash extra-virgin olive oil 1 teaspoon chopped shallots 1 teaspoon chopped parsley leaves Salt and freshly ground black pepper 1-ounce crumbled goat cheese 1/8th Granny Smith apple, julienned 15 to 20 toasted pine nuts Instructions: Preheat the oven to 325 degrees F. Peel the beets and add them to a small pan with a little water. Cover the pan with a lid and roast until tender, about 1 hour. Remove the beets from the oven and when cool enough to handle, cut them into small wedges. Put them into a bowl and add a splash of sherry vinegar and a splash of extra-virgin olive oil. Stir in the chopped shallots and chopped parsley. Season with salt and pepper, to taste. Arrange the beets on a plate and top with crumbled goat cheese, apple, and pine nuts. ","[Chardonnay, Riesling, Gavi, Vermentino]" 11232,"Grilled Herb Shrimp 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note) 3 cloves garlic, minced 1 medium yellow onion, small-diced 1/4 cup minced fresh parsley 1/4 cup minced fresh basil 1 teaspoon dry mustard 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup good olive oil 1 lemon, juiced Instructions: Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11233,"Vietnamese BBQ Pork Meatballs (Nem Nuong) 1 1/2 pounds lean pork meat, such as loin, trimmed of any gristle or membranes and cut into small dice 1/2 cup finely chopped shallots 3 tablespoons minced garlic 4 teaspoons sugar 2 1/2 tablespoons Vietnamese fish sauce (Nuoc Nam) 1 1/4 teaspoons freshly ground black pepper 5 tablespoons short-grain glutinous rice, such as sushi rice 4 ounces pork fat, cubed Vegetable oil
Instructions: In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper. Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight. Transfer to the freezer for 30 minutes, or until the mixture is partially frozen. Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant. Transfer to a plate to cool. When cool, place rice in a coffee grinder and process to a fine powder. Measure 3 tablespoons of the powder and set aside. Save any remaining powder for another purpose or discard. Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste. Add the pork fat to the processor and process until smooth or finely chopped. Add the roasted rice powder and pulse several times to combine the mixture. Do not over process or the mixture will become sticky. Preheat a grill to medium-low. Transfer the meat mixture to a small bowl. Lightly oil your hands. Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball. Recoat your hands with oil, as necessary. Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer. Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 11234,"Beef Bolognese 1/4 cup olive oil 1 pound ground beef (80/20)
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 ribs celery, finely chopped
1 large carrot, peeled and finely chopped
1 large yellow onion, finely chopped
Small bundle fresh thyme, tied with butcher's twine
3 tablespoons tomato paste
1 cup dry white wine
1 cup whole milk
Parmesan, for serving
Instructions: Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the meat and a large pinch of salt and cook, breaking up any lumps, until it begins to brown, about 5 minutes. Add the garlic, celery, carrots, onions and thyme and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast it until it looks rusty, a few minutes. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add the milk and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle. Before serving, stir in some freshly grated Parmesan. To serve, grate more Parmesan over top. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 11235,"Cranberry-Pear Relish 1 small navel orange 1 (12-ounce) bag fresh or frozen cranberries 1 Bartlett pear, cored and cut into large chunks 1/2 cup light brown sugar Pinch kosher salt 3 tablespoons pecans, toasted and coarsely chopped Instructions: Wash and dry the orange. Cut the orange into small wedges, including the peel, and put in a food processor. Add the cranberries, pear, sugar, and salt. Pulse until coarsely chopped. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to 2 days. Just before serving, stir in the pecans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11236,"Caribbean Chicken 1 teaspoon allspice 1/4 cup red onion, chopped 1/2 cup green onions, chopped 2 tablespoons extra-virgin olive oil 1/4 cup orange juice, fresh 1 tablespoon lime zest 2 tablespoons soy sauce 2 tablespoons freshly chopped thyme leaves 2 tablespoons jalapeno, seeded, diced 2 teaspoons freshly grated or chopped ginger 1 clove garlic Salt and pepper 4 chicken breasts, bone and skin on Lime wedges Instructions: Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours. Preheat oven to 350 degrees F. Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes. Squeeze a lime wedge over each piece of chicken and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11237,"Cacciatore Chips 2 teaspoons ground fennel seed, toasted 1 1/2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon sweet smoked paprika
1 pound russet potatoes, sliced thin on a mandoline 1 teaspoon kosher salt
Vegetable oil, for frying
Instructions: For the cacciatore rub: Mix together the ground fennel, salt, onion powder, oregano and paprika in a small bowl. Set aside. For the chips: Place the sliced potatoes in a large bowl and cover with cold water. Let sit for 3 minutes. Drain well and cover with fresh cold water. Season with the salt and let sit for at least 1 hour or up to overnight at room temperature. Heat 2 inches oil in a large Dutch oven to 350 degrees F. Line a tray with paper towels and set aside. Drain the chips well and dry very well with paper towels. Working in batches, fry the chips until golden and crispy, about 3 minutes. Remove the fried potatoes to the lined tray and season with a pinch of the cacciatore rub. Transfer to a large bowl. Continue with the remaining chips, seasoning and adding to the bowl as you go. Toss the potatoes well to coat and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 11238,"Torta de Calabacitas 6 tablespoons vegetable oil 1 1/2 medium onions, thinly sliced 8 poblano chiles, roasted, peeled (see Note), and cut into 1/2 x I 1/2-inch strips 2 pounds plum tomatoes, peeled, seeded, and coarsely chopped I teaspoon salt 1 1/2 pounds small zucchini, cut into 1/8-inch slices Salt and freshly ground black pepper 2 tablespoon dry bread crumbs 3 large eggs, separated 6 ounces thinly sliced feta cheese, crumbled 3 tablespoons unsalted butter, at room temperature Instructions: In a heavy skillet, heat the oil over medium-low heat. Saute the onions for 5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated. Set aside and allow to cool completely. In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but. not mushy. Season to taste, then remove the steamer from the pan and let them cool completely. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish. Coat the inside of the dish with the bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well. The mixture will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes. Remove from the oven, let rest for 5 minutes, and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 11239,"Simple Squash and Basil Saute 1 tablespoon olive oil 1/4 cup sliced red onion 1 small yellow squash, cut into long 1/4-inch thick slices on the diagonal 1 small zucchini, cut into long 1/4-inch thick slices on the diagonal 1 clove garlic, finely chopped 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 3 cherry tomatoes, halved 1 tablespoon thinly sliced basil leaves Instructions: Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 11240,"Blackened Salmon 1/4 teaspoon chopped fine shallots 1 tablespoon butter 1/4 cup white wine 1/4 cup fine Dijon mustard Pinch paprika 1/4 teaspoon chopped fine shallots 1 tablespoon butter 1 cup balsamic vinegar 1 cup veal stock 1/2 teaspoon fresh rosemary, chopped if desired 2 pounds cleaned spinach 2 tablespoons olive oil 3 cloves garlic (peeled) 2 cups Italian bread crumbs 2 tablespoons Italian herb mix 1 tablespoon garlic chopped in olive oil 1/4 tablespoon paprika 1 tablespoon chopped fresh parsley 2 tablespoons blackened red fish mix 2 tablespoons olive oil 1 tablespoon grated Parmesan cheese 8 (10-ounce) salmon fillets Instructions: For the Dijon sauce, saute on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter. Then add 1/4 cup white wine, Dijon mustard and a pinch of paprika. Simmer for 3 minutes. For the balsamic sauce, saute on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter. Then add balsamic vinegar, veal stock and 1/2 teaspoon fresh rosemary chopped, if desired. Bring to a boil and reduce by 1/2 or until it coats back of spoon. Put 2 tablespoons olive oil and 3 cloves of garlic (peeled) into a hot saute pan and saute until brown and then add 2 pounds cleaned spinach. Mix all blackened mixture ingredients together in a blender. Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in a preheated 400 degree oven 6 to12 minutes, or to your liking. Serve with sauces and spinach. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 11241,"Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette 1 cup soy sauce 1 cup mirin (sweet sake) 1 tablespoon chopped ginger 2 tablespoon sesame oil 2 cups chopped scallions 1 tablespoon dried red cl flakes 2 to 3 garlic cloves, finely chopped 2 racks lamb (about 2 pounds each), trimmed Salt and freshly ground pepper 1 tablespoon honey 1/2 tablespoon chopped ginger 1/4 cup each coarsely chopped mint, cilantro and parsley 1 cup peanut oil 1/2 cup rice wine vinegar 1 egg yolk Dash chili oil Instructions: Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the lamb and let it marinate for 1 hour. Remove from the marinade and let stand until ready to cook.
While the lamb is marinating, prepare the vinaigrette. To make the vinaigrette, combine all the ingredients, except the oil, and blend. Slowly add peanut oil. Season with salt and pepper and strain, if necessary, into a bowl.
Season the lamb with salt and pepper and place it on a hot grill. Grill medium rare, about 15 to 20 minutes; or cut the rack into chops and saute them in a pan over high heat for about 2 minutes on each side. (Cook the chops in several batches, if necessary, but don't crowd the pan.)
Make an island of the sauce on each plate. Place lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetable or stir-fried rice. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 11242,"Salad Rolls with Jicama, Peanuts and Basil (Bo Bia Chay) 4 tablespoons vegetable oil 2 eggs 1 teaspoon sea salt 2 tablespoons chopped shallots 1 tablespoon soy sauce 1 jicama, peeled and cut into matchstick strips (about 2 cups) 1 carrot, peeled and cut into matchstick strips (about 1 cup) 1/2 cup water 1/4 cup hoisin sauce 1 tablespoon ground chili paste (or to taste) 1 head green-leaf lettuce, washed, drained, and cut into 1-inch-by-3-inch pieces 1 (6-ounce) piece tofu, pan seared and cut into thin strips 2/3 cup Asian basil leaves 1/3 cup chopped roasted peanuts 24 (6- or 8-inch) dried rice paper rounds, plus extras Instructions: Heat 1 tablespoon of the oil in a large nonstick pan over moderate heat. In a bowl, combine the eggs and a pinch of salt and beat well. When the pan is hot, pour in half the beaten eggs and quickly swirl to cover the bottom of the pan. Cook until firm, about 1 minute. Flip the egg crepe and cook another minute. Transfer the crepe to a plate. Repeat with the remaining egg batter. When the crepes are cool enough to handle, cut into thin strips and set aside. Heat the remaining 3 tablespoons of oil in a large pan over high heat. Add the shallot and stir until fragrant, about 1 minute. Add the soy sauce, jicama, carrot, water and the remaining salt. Cook, uncovered, until the vegetables are soft, about 15 to 20 minutes. Transfer the vegetables to a dish. Combine the hoisin sauce and chili paste in a small bowl and set aside. Set up a workstation by placing the ingredients in the order in which they will be needed: rice papers, egg strips, lettuce, jicama mixture, tofu, hoisin mixture, basil, peanuts. Fill a large bowl with hot water. Cover a cutting board with a damp towel and place it next to the bowl. Working with 2 rice paper rounds at a time, dip one, edge first, into the hot water and turn to wet it completely, about 10 seconds. Lay the round down on the towel. Repeat with the other round and place it next to the first. (This allows you to work with one while the second rests.) Neatly place on the bottom third of the first round a few strips of egg crepe, 1 piece of lettuce, 2 tablespoons jicama mixture (no juice), 2 pieces of tofu, 1/2 teaspoon hoisin sauce mix, 2 or 3 basil leaves and a sprinkling of peanuts. Make sure the filling is neatly stacked. Fold the bottom edge over the filling, tuck in the sides, and roll into a cylinder. A perfect bo bia is about 1 inch wide and 4 inches long. Repeat with the remaining ingredients. Serve the rolls whole or cut in half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11243,"Bun Giorno! 1 teaspoon active dry yeast 2 teaspoons sugar 1 tablespoon extra-virgin olive oil, plus more for the bowl 2 1/2 cups all-purpose flour, plus more for dusting 2 teaspoons kosher salt 1/2 cup marinara sauce 4 ounces sliced pepperoni 2 cups shredded mozzarella cheese (about 8 ounces) Nonstick cooking spray 1 tablespoon grated parmesan cheese Torn fresh basil, for topping Instructions: Make the dough: Combine the yeast, sugar and 1 cup warm water (100 degrees F to 105 degrees F) in a food processor and pulse once. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Combine the flour and salt in a medium bowl, then add to the food processor and pulse until the dough comes together. Transfer to a lightly floured surface and form into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. Make the rolls: Stretch the dough into an 8-by-12-inch rectangle on a lightly floured surface. Spread the marinara sauce on the dough all the way to the edge; top with the pepperoni and 1 3/4 cups mozzarella. Starting from a long side, tightly roll up the dough, slightly stretching as you go, to form a 14-inch-long log. Coat the bottom and sides of a 9-inch square baking dish (preferably glass or light metal) with cooking spray, then line the bottom and sides with parchment paper, leaving a 1-inch overhang. Cut the log crosswise into 9 rounds. Arrange cut-side up in the prepared pan in 3 rows of 3, slightly touching. Cover with foil and set aside, 20 to 30 minutes. Preheat the oven to 375 degrees F. Bake the rolls, covered, until the cheese begins to melt and the rolls are puffy, about 20 minutes. Uncover and continue baking until golden brown, about 20 more minutes. Sprinkle with the remaining 1/4 cup mozzarella and the parmesan; continue baking until the cheese melts, about 7 more minutes. Let cool slightly in the pan. Top with basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11244,"Martini Soaked Olives 1 1/4 cups vodka 2 ounces dry vermouth One 16-ounce jar onion-stuffed olives Instructions: In a cocktail mixer, vigorously shake the vodka and vermouth. Drain the brine from the jar of olives and reserve 1/4 cup of the brine. Fill the jar with the reserved brine, vodka and vermouth until full. Marinate for at least 24 hours and up to 1 month, then serve. ","[Gin, Campari, Aperol]" 11245,"Famous Lemon and Basil Chicken 4 chicken breast halves with skin and bones (8 to 10 ounces each), fat trimmed or 1 whole chicken (about 2 pounds) cut up Salt and freshly ground black pepper 4 large basil leaves 4 cloves garlic, bruised with the side of a knife 4 thin lemon slices 1 tablespoon extra virgin olive oil Instructions: Preheat the oven to 400 degrees F. Place the chicken in a baking dish; sprinkle both sides with salt and pepper and arrange skin side up. Loosen the skin from each chicken breast and slip a basil leaf between the skin and the meat. Add the garlic to the baking dish. Place a slice of lemon on top of each piece of chicken. Drizzle with oil. Bake, basting occasionally with pan juices and turning the chicken and the baking dish occasionally so the chicken browns evenly, 35 to 40 minutes. If using a whole chicken, the baking time will be about 50 minutes. To serve, place a browned lemon slice and garlic clove on top of each portion of chicken. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 11246,"Bariis 2 cups basmati rice 1/4 cup extra-virgin olive oil 1 red onion, sliced 1 cinnamon stick 4 whole cloves 3 cloves garlic, minced 1/4 teaspoon ground cardamom 1 tomato, chopped Kosher salt 2 tablespoons xawaash or hawaij 1/4 cup raisins Tamarind date sauce, for serving Instructions: Rinse the rice in a medium bowl under cold water until the water runs clear. Then cover with cold water and set aside at least 10 minutes or up to 30 minutes. In a large saucepan, heat the olive oil over medium-high heat until it shimmers. Add the red onion and cook, stirring frequently, until the onion softens, about 5 minutes. Add the cinnamon stick and cloves and continue cooking until the spices smell fragrant, 2 to 3 minutes. Add the garlic and cardamom and cook 1 additional minute. Increase the heat to high and add the tomato and a pinch of salt. Cook, stirring, until most of the tomato\u2019s water has evaporated and you\u2019re left with a jammy paste. Drain the rice; add to the pot, stirring to coat. Fry for 5 minutes. Stir the xawaash into the rice along with 4 cups of warm to boiling water. Add the raisins and another pinch of salt; stir well to combine. Bring to a boil, then reduce the heat to a low simmer, cover and cook until the liquid is absorbed, about 20 minutes. Serve with tamarind date sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11247,"Pizza Pot Pies 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon fresh minced rosemary leaves 2 ounces diced pancetta 1 (28-ounce) can crushed tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups Tomato Sauce 2 cups diced roasted chicken 2 cups broccoli cut into small, bite-sized pieces 1 1/2 cups diced mozzarella cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 pounds pizza dough 1/3 cup olive oil 6 tablespoons grated Parmesan Instructions: For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside. Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving. ","[Chardonnay, Pinot Grigio, Chianti, Vermentino]" 11248,"Berries with Spiced Cream 1/2 cup sour cream or crme fraiche 1/8 teaspoon ground cinnamon
1 cup blueberries
1 cup raspberries
1/4 cup light brown sugar
1/2 cup sliced almonds, toasted
Instructions: Mix together the sour cream and cinnamon in a small bowl. Divide the blueberries and raspberries among 4 coupe glasses or small bowls. Top each serving with a dollop of spiced sour cream, 1 tablespoon brown sugar and a good sprinkling of toasted almonds. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 11249,"Almond Bars 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter or margarine, room temperature 1 cup sugar 1 egg 1/2 teaspoon almond extract Milk, for brushing 1/2 cup sliced almonds, coarsely chopped (or as many as you need) 1 cup confectioners' sugar, sifted 3 to 4 tablespoons milk Instructions: Preheat the oven to 350 degrees F. In medium bowl combine flour, baking powder and salt. In a mixer beat together the butter and sugar until fluffy. Add egg and almond extract and beat well. Slowly add flour mixture and beat until combined, scraping down the sides of the bowl as necessary. Turn the dough onto a clean work surface, and, with a sharp knife, divide the dough into 4 even pieces. Roll each piece into a 12 by 3-inch roll (or whatever size you like). Place 2 rolls on an ungreased cookie sheet, 4 inches apart. Repeat with remaining rolls. Brush rolls with milk and sprinkle with almonds. Bake until edges are lightly browned, about 12 to 14 minutes, rotating the pans halfway through cooking. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Cool on a wire rack. For the glaze: In a small bowl, mix the sugar and milk until smooth. Drizzle over almond cookies. Let sit until glaze is set, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11250,"Candy Coated Chicken 3 cups pureed tomato 3 cups brown sugar
One 20-ounce can pineapple slices with juice
1 cup soy sauce
1/2 cup bourbon, preferably Wild Turkey 3 tablespoons apple cider vinegar
1 tablespoon minced garlic
1 teaspoon onion powder, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
1/2 teaspoon freshly ground white pepper
4 to 5 California yellow chiles
1 1/2 chickens, split into halves Salt Garlic powder, for sprinkling Instructions: Blend the tomato, brown sugar, pineapple slices and juice, soy sauce, bourbon, vinegar, garlic, onion powder, black and white peppers and chiles together in a blender. Transfer to a saucepan and simmer over medium heat, 30 to 45 minutes. Sprinkle chicken all over with salt, pepper and garlic and onion powders. Let rest 1 hour. Preheat a charcoal grill to medium heat. Cook chicken over coals grill until it reaches an internal temperature of 125 degrees F. Continue to cook, mopping occasionally with the sauce, until it reaches an internal temperature of 160 degrees F. Let rest 5 minutes. ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 11251,"Bourbon Braised Greens 1 smoked turkey wing or ham hock 1 garlic clove, minced ? teaspoon crushed red cl flakes 2 cups water ? cup Maker's Mark? Bourbon 2 bunches collard greens (1? pounds) Kosher salt and freshly ground black pepper Instructions:

1. In a large saucepot, combine the turkey, garlic, cl, water, and bourbon. Bring to a boil over high heat, then reduce the heat to simmer while you prepare the greens, at least 15 minutes. 2. Strips the leaves off the greens from the center stems and ribs. Cut the leaves into ?-inch strips crosswise. Rinse well, then add to the simmering liquid. Simmer until the leaves are tender, about 20 minutes. Season to taste with salt and pepper. 3. Transfer the turkey wing to a cutting board. When cool enough to handle, pull the meat from the bones and shred. Discard the bones and stir the meat into the greens. Serve hot. ","[Bourbon Barrel-Aged Chardonnay, Cabernet Sauvignon, Merlot, Malbec]" 11252,"Mussels Mariniere 1 loaf French bread, sliced 1/4-inch thick Olive oil 1/4 cup butter 2 tablespoons minced shallots 1 sprig tarragon 1 sprig thyme 1 sprig rosemary 1 pound black mussels, cleaned and debearded 1/4 cup white wine Salt and pepper Sugar Parsley, chopped Bearnaise Sauce, recipe follows Instructions: Place a grill pan over high heat. Drizzle both sides of the bread with olive oil. Grill the bread, on both sides, until toasted, about 3 minutes per side. Remove and set aside. In a large saute pan or cast iron skillet, melt the butter with the shallots, herbs and mussels. Add the wine and seasonings, to taste. Cover and cook over high heat until the mussels are open. Season to taste and finish with chopped parsley. Place the grilled bread on top of the mussels and drizzle with Bearnaise Sauce. Bearnaise Sauce: 2 medium shallots, minced 1/4 teaspoon freshly ground black pepper 1/2 cup dry white wine 1/2 cup white wine vinegar 3 egg yolks 4 tablespoons water 1/2 teaspoon salt 1/2 pound unsalted butter, clarified 1 tablespoon minced fresh tarragon In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 1 tablespoon liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Keep warm until needed. Yield: 1 1/2 cups Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981 ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 11253,"Beef Sliders With Horseradish Cream 3/4 cup horseradish, drained 1/4 cup mayonnaise 2 tablespoons sour cream 1 1/2 teaspoons dijon mustard 1/2 teaspoon sugar Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 12 slider buns, split 1 1/2 pounds beef tenderloin, cut into twelve 1/4-to- 1/2-inch-thick pieces Kosher salt and freshly ground pepper Onion rings, for topping Instructions: Make the horseradish cream: Mix the horseradish, mayonnaise, sour cream, mustard, sugar, 3/4 teaspoon salt and 1/4 teaspoon pepper in a bowl. Cover and chill at least 2 hours. Make the sliders: Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bun bottoms, cut-side down, and cook until golden; set aside. Melt 1 more tablespoon butter in the skillet and toast the bun tops until golden; set aside. Season the beef generously with salt and pepper. Heat the remaining 2 tablespoons butter in a large cast-iron skillet over medium-high heat. Working in batches, add the beef and cook until browned but still pink in the center, about 2 minutes per side. (You can also cook the tenderloin in one piece: Brown on all sides, then roast in a 425 degrees F oven, 10 to 15 minutes. Let rest, then slice into 12 pieces.) Assemble the sliders: Put a slice of beef on each bun bottom. Top each with a generous spoonful of the horseradish cream, some onion rings and a bun top. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]

" 11254,"Easy Beefy Cheesy Enchilada Casserole 1 tablespoon olive oil 1/2 cup minced onion Kosher salt 2 tablespoons tomato paste 1 clove garlic, minced 1 teaspoon ground cumin 1/2 teaspoon chopped fresh thyme leaves 1 (28-ounce) can crushed tomatoes 3/4 cup beef broth 2 tablespoons olive oil 1/2 cup chopped onion 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped yellow bell pepper 2 cloves garlic, minced 1 1/2 pounds ground beef 1 teaspoon onion powder 1 teaspoon ground cumin 1 teaspoon chopped fresh thyme leaves 1 packet Spanish seasoning blend (recommended: Sazon) 2 Roma tomatoes, seeded and chopped 1/4 cup beef broth Kosher salt and freshly ground black pepper 1 1/2 cups shredded Cheddar cheese 1 1/2 cups shredded Monterey Jack cheese 18 (5-inch) corn tortillas Instructions: Preheat the oven to 350degrees F. For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.) For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.) To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 11255,"New York Strip Steaks with Grilled Fennel Salad and Paprika Butter 2 heads roasted garlic 3 anchovy fillets 1 cup (2 sticks) unsalted butter, softened 2 tablespoons sweet paprika 2 fresh thyme sprigs, leaves striped from the stem 4 New York strip steaks, 10-ounces each Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 handfuls fresh rosemary 2 handfuls fresh thyme 4 small fennel bulbs, tops removed, sliced into 1-inch rings Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 lemon 1/2 cup pitted green Spanish olives 1/4 bunch fresh basil Pinch red pepper flakes 1 teaspoon ground coriander Instructions: Mash the roasted garlic and anchovies on a cutting board with the flat side of a knife to make a paste. In a mixing bowl, cream the butter with a wooden spoon or spatula. Add the paprika, thyme leaves, and the mashed garlic mixture. Mix until the ingredients are well blended and the butter is red; set aside at room temperature.
Rub both sides of the steaks with oil, season with a generous amount of salt and pepper. Put the steaks on a large platter and toss the rosemary and thyme on top. Drizzle with a bit more olive oil and cover with plastic. Allow the steaks to marinate for 30 minutes to 1 hour. Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the steaks about 7 minutes per side for medium-rare.
While the steaks are working, put the fennel rings in a bowl and drizzle with a healthy dose of olive oil; add the juice of 1/2 of a lemon. Put the fennel on the free side of the grill and grill for 5 minutes per side. Take everything off the grill; let the steak rest while you put the salad together. Put the grilled fennel in a bowl and add the remaining salad ingredients: the olives, basil, red pepper flakes, coriander, and remaining lemon juice. Drizzle with another dose of olive oil, season with salt and pepper and give the salad a good toss. This salad is best when the fennel is still warm, so lather the steak with the paprika butter and serve it with the salad as soon as possible. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 11256,"Corn with cl Lime Butter 1/2 pound unsalted butter, softened 1 tablespoon minced garlic 2 limes, juiced 2 tablespoons chopped cilantro 2 tablespoons rocoto cl paste 1 teaspoon ground cumin Salt and pepper 4 ears fresh corn Instructions: Preheat grill on high. In medium mixing bowl, combine the butter, the juice of the 2 limes, cilantro, cl paste, and cumin. Season with salt and pepper. Mix well and set aside. Peel the ears of corn and on the hot grill, grill the corn until charred nicely on the outside. Serve with a spoonful the flavored butter on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11257,"Tartar Sauce 1 pint mayonnaise 2/3 cup dill pickle relish 2 tablespoons minced white onion 1 ounce lemon juice Pickle juice Instructions: Mix ingredients together, refrigerate, and serve as needed. ","[Chardonnay, Sauvignon Blanc, Riesling]" 11258,"Enchiladas Verde 2 whole young chicken breasts 1 cup chicken stock (or water) 2 teaspoons salt 2 garlic cloves, chopped 1 teaspoon black pepper 3/4 cup corn or canola oil 1 dozen flour tortillas Salsa Verde, recipe follows 1 pound grated asadero-style cheese (substitutes: mozzarella or Monterey Jack) Sour cream, for garnish 2 pounds green tomatillos 1 or 2 jalapenos 3 large garlic cloves 1/2 cup water 1 tablespoon salt Instructions: In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Salsa Verde over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa verde over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining salsa verde at the table. Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days. Warm the refrigerated sauce before assembling the enchiladas. For the sauce, clean the thin dry skins off the tomatillos. Boil all the ingredients together until soft, about 10 minutes. Cool for 30 minutes then, puree in a food processor. This should yield about 3 cups; if sauce seems too thick, thin with chicken stock to pourable paste consistency. Set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 11259,"Roast Beef and Camembert Panini with Arugula Aioli 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter
1 medium yellow onion, thinly sliced
2 sprigs fresh thyme
1 bay leaf 1 clove garlic, peeled and crushed
Kosher salt and freshly cracked black pepper 1 cup mayonnaise 2 cups packed arugula
2 tablespoons fresh lemon juice
Kosher salt 8 slices sourdough bread One 8-ounce wheel Brie, thinly sliced
1/2 pound sliced roast beef
2 tablespoons extra-virgin olive oil
Instructions: For the caramelized onions: Place a large, heavy bottomed pot over medium heat. Add the olive oil and butter and heat until the butter melts. Add the onions, thyme sprigs, bay leaf and garlic. Sprinkle the onion mixture with 1 teaspoon salt and 1/2 teaspoon pepper and cook over medium heat, stirring frequently, until the onions are soft and golden brown, 45 minutes. For the arugula aioli: Meanwhile, add the mayonnaise, arugula, lemon juice and 1/4 teaspoon kosher salt to the carafe of a high-speed blender. Blend on high speed until it becomes a smooth sauce that is vibrant green in color, about 30 seconds. Set aside for sandwich assembly or store, refrigerated, in an airtight container for up to 2 weeks. For the panini: Lay 2 pieces of bread out on a work surface. Spread each piece of bread with 1 tablespoon of arugula aioli. Place 3 slices of Brie on 1 piece of bread. Layer the roast beef over the Brie. Spread 3 tablespoons of caramelized onions over the beef. Close the sandwich with the other piece of bread, aioli facing in. Repeat this process to assemble 3 more sandwiches. Place a large saute pan over medium heat. Gather a piece of parchment paper and a cast-iron pan to use as a weight on top of the sandwiches. Pour 1 tablespoon olive oil into the pan, followed by 2 sandwiches. Lay the parchment over the sandwiches and cover with the cast-iron pan. Gently press the cast iron into the sandwiches and cook until the bread is golden brown and crispy, about 2 minutes. Remove the cast-iron pan and parchment and flip the sandwiches over. Replace the parchment and cast-iron pan and cook the sandwiches until the bread is toasted and the cheese begins to melt, about 2 minutes more. Remove the sandwiches from the pan and repeat this process with the remaining tablespoon of olive oil and 2 sandwiches. Cut each panini in half to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11260,"Flank Steak with Watermelon Salad 1/4 cup grapeseed oil 1/4 cup white vinegar 1 teaspoon chopped fresh cilantro 1 teaspoon garlic paste 1 teaspoon salt 1 teaspoon freshly ground black pepper Juice of 2 limes 1 jalapeno, sliced One 2-pound flank steak 1/4 cup white vinegar 1 tablespoon honey 1 teaspoon granulated sugar 1 tablespoon grapeseed oil Salt and freshly ground black pepper 1 cup cherry tomatoes, cut in half 1 cup medium-dice seedless watermelon 4 fresh mint leaves, thin sliced or chiffonade Grapeseed oil, for frying 1/2 cup all-purpose flour 1 small onion, sliced in thin rings and soaked in ice water Salt and freshly ground black pepper Fresh cilantro sprigs, for garnish Instructions: For the flank steak and marinade: Whisk together the grapeseed oil, white vinegar, cilantro, garlic, salt, pepper, lime juice and jalapenos in a medium bowl. Put the flank steak in large casserole pan, pour over the marinade and marinate, refrigerated, overnight. For the watermelon salad: Mix together the vinegar, honey and sugar in a bowl and stir until the sugar is dissolved. Whisk in the oil and season with salt and pepper. Add the tomatoes, watermelon and mint and toss with the vinaigrette. For the onion rings: Heat the oil in a heavy pan until a deep-fry thermometer inserted in the oil registers 375 degrees F. Put the flour in a medium bowl. Drain the onion rings completely, and then toss in the flour to coat. Tap off any excess flour, and then fry the onions until golden brown, 2 to 3 minutes. Drain on a paper towel, and then season lightly with salt and pepper. To cook the flank steak, preheat a grill to medium-high heat. Remove the steak from the marinade, draining off any excess. (Removal of excess marinade will prevent flaming or charring of the steak during cooking.) Grill over high heat until medium rare, 8 to 9 minutes per side. Allow the steak to rest before slicing against the grain into thin slices. Shingle some sliced steak on each plate. Spoon the watermelon salad on top. Garnish with onion rings and cilantro sprigs. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 11261,"Fried Quince Empanadas 3 large ripe plantains, unpeeled 5 large ripe quince Juice of 1 lemon 1 tablespoon unsalted butter 1 cup light brown sugar 1 tablespoon grated fresh ginger Zest and juice of 1 orange 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/2 cup dark rum 1/2 cup walnuts, coarsely chopped 1 teaspoon salt Vegetable oil for deep frying Powdered sugar Instructions: Preheat the oven to 350 degrees F. Cut a lengthwise slit in each plantain and set on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40-50 minutes. Set aside to cool. Meanwhile, make the stuffing: Peel, core and finely chop 3 of the quinces. Peel and core the remaining 2 quinces and cut each into 8 wedges. Drop the wedges into a bowl of cold water to cover and squeeze in the lemon juice. Melt the butter in a small saucepan over moderate heat. Add the brown sugar and cook, stirring, until the sugar has melted. Add the finely chopped quinces, ginger, orange zest, cloves and cinnamon and stir to combine. Add 1 cup of water and continue cooking until most of the liquid is gone, about 15 minutes. Add the orange juice and rum and cook until almost all of the liquid is gone, about 5 minutes. Drain the quince wedges and add to the pan. Reduce the heat, cover and cook until the wedges are just soft, about 8 minutes. Remove the pan from the heat, stir in the walnuts and let cool. (The stuffing can be make a day in advance and refrigerated). Make the dough in a food processor with a paddle attachment: Peel, trim and discard any tough ends from the plantains. Combine the plantains and salt and pulse until a smooth puree is formed, or mix until just blended. Wrap in plastic and refrigerate about 2 hours. To assemble: Roll 2 tablespoons of the dough between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another plastic bag over the dough and press to form a 3 1/2inch circle. Place a quince wedge on half of the dough circle and top it with a teaspoon of the sauce. Fold over to enclose the quince and press the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes. Heat the vegetable oil to 375 degrees F. Gently drop the empanadas into the hot oil and fry until golden, about 6 minutes. With a slotted spoon, remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve hot. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 11262,"Avocado Salsa 2/3 cup grape tomatoes, chopped (10 to 12)
1/2 cup finely chopped pineapple
3 medium avocados, diced
1/2 finely chopped sweet onion, such as Vidalia
1/8 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
Black pepper Lime tortilla chips, for serving Instructions: Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11263,"Jam Shortbread 1 1/2 cups all-purpose flour 1/3 cup sugar Pinch of salt 10 tablespoons unsalted butter, at room temperature 6 tablespoons preserves (any flavor) Instructions: Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.
Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
Bake the crust, 15 minutes. Spread the preserves on top, leaving a 1/2-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 11264,"Bread-Bowl Mozzarella Dip 2 cups shredded mozzarella cheese (about 8 ounces) 1 cup crumbled feta cheese (about 4 ounces) 2 tablespoons unsalted butter, diced 1 8-inch sourdough bread boule 1 large egg 1/2 teaspoon red pepper flakes Instructions: Preheat the oven to 400 degrees F. Combine the mozzarella, feta and butter in a large bowl. Slice off the top 2 inches of the bread boule and hollow it out, reserving the top and insides for dipping. Fill the bread bowl with the cheese mixture. Transfer to a baking dish, cover loosely with foil and bake 20 minutes. Uncover and crack the egg on top of the cheese mixture. Continue baking, uncovered, until the egg white is almost set, 12 to 15 minutes, then broil until just set, 1 to 2 more minutes. Remove from the oven and sprinkle with the red pepper flakes. Just before serving, break the egg yolk with a fork and beat into the melted cheese. Serve with the bread trimmings or crudites. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 11265,"Veracruz-Style Tilapia (\Pescado A La Veracruzana) 3 tablespoons olive oil, divided 4 (6-ounce) tilapia fillets or other white fish fillets Salt and freshly ground black pepper 1 small onion, chopped 4 garlic cloves, minced 1 1/2 cups canned crushed tomatoes with juice 1 Anaheim cl, stemmed, seeded and cut into thin strips 1 bay leaf 1 teaspoon dried oregano 1/2 cup pitted and halved green olives 1/4 cup capers, drained Instructions: Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly. In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim cl, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste. Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Albari?o]" 11266,"Buffalo Soldier Wing Sauce 3 habanero peppers, seeded and diced 1/2 bunch scallions, chopped 1 tablespoon plus 1 1/2 teaspoons minced garlic 1 large tomato, chopped
1 cup hot sauce
6 tablespoons butter, melted
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons plus 1 1/2 teaspoons apple cider vinegar
2 tablespoons Caribbean jerk seasoning
2 tablespoons brown sugar
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/2 teaspoons minced ginger Pinch salt Instructions: Combine the habaneros, scallions and garlic in medium saute pan over medium heat. Saute until the peppers begin to sweat and brown, about 7 minutes. Allow the mixture to cool slightly. Add the pepper mixture to a food processor and puree. With the motor running, add the tomato; puree until smooth. Transfer the puree to a saucepan and add the hot sauce, melted butter, lime juice, soy sauce, cider vinegar, jerk seasoning, brown sugar, allspice, thyme, ginger and salt. Whisk until well incorporated. Bring to a boil, lower the heat and simmer for 30 minutes. Cool completely and let sit for 4 hours. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 11267,"Pizzettas with Olive Tapenade and Pecorino Cheese 2 cloves garlic, minced 1 (8 to 10-ounce) jar olive paste tapenade 9 ounces store bought pizza dough 2 tablespoons fresh thyme leaves 1/4 pound Pecorino cheese, thinly sliced Salt and pepper Instructions: Preheat oven to 375 degrees F. Stir the garlic into the tapenade. Separate the ready made/store bought pizza dough into 1 1/2-ounce pieces and roll them out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Sprinkle the thyme on top. Lay the pecorino on top of pizzetta. Season with salt and pepper, to taste. Bake the pizza for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve. ","[Chardonnay, Vermentino, Gavi, Barbera]" 11268,"Sweet Soup 1 cup mango puree 1/4 cup sweetened condensed milk 1/2 cup orange juice Diced papaya Instructions: Mix all the ingredients together and enjoy! ","[Viognier, Moscato, Riesling]" 11269,"Citrus Sorbet with Limoncello 1 cup granulated sugar 1/2 cup loosely packed fresh mint leaves
1 1/2 cups freshly squeezed lemon juice (7 lemons)
1 tablespoon lemon zest 1 tablespoon orange zest
1 lime, zested
1 orange, juiced
Limoncello, for drizzling
Mint sprigs, for garnish
Instructions: In a small saucepan over medium-high heat, bring the sugar and 1 cup water to boil. Cook, stirring, until the sugar is dissolved, about 10 minutes. Remove from the heat, add the mint leaves and allow to steep until cooled, about 15 minutes. Strain the simple syrup into a medium mixing bowl. Add the lemon juice, lemon zest, orange zest, lime zest, orange juice and 1/2 cup water. Stir to combine. Pour the mixture into the frozen bowl of an ice cream maker and churn according to the manufacturer's instructions. Transfer the sorbet to a deep baking dish or loaf pan, cover tightly and place into the freezer until frozen, at least 4 hours and up to overnight. To serve, scoop the sorbet into a bowl, drizzle with limoncello and garnish with a mint sprig. ","[Prosecco, Sauvignon Blanc, Vermentino, Ros]" 11270,"Pimm's Cup 1 1/2 ounces Pimms No. 1 3 ounces cold lemonade 2 cups cucumber juice Cucumber spear, for garnish Apple slice, for garnish 2 ounces cold club soda Instructions: Combine the Pimms, lemonade, and cucumber juice in highball glass. Garnish with the cucumber and apple and with just a splash of club soda. ","[Chardonnay, Sauvignon Blanc, Riesling]" 11271,"Frozen Key Lime Pie 1 1/2 cups graham cracker crumbs (10 crackers) 1/4 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk 2 tablespoons grated lime zest 3/4 cup freshly squeezed lime juice (4 to 5 limes) 1 cup (1/2 pint) cold heavy cream 1/4 cup sugar 1/4 teaspoon pure vanilla extract Thin lime wedges Instructions: Preheat the oven to 350 degrees F. For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely. For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze. For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11272,"Hot Dog Grilled Cheese 8 high-quality hot dogs, butterflied 2 tablespoons butter, at room temperature 8 New England-style hot dog buns (split top)
16 slices American cheese
Instructions: Heat a griddle or skillet over medium heat. Cook the hot dogs until golden brown, 2 to 3 minutes per side. Butter the outside of the hot dog buns. Place 2 slices of American cheese inside of each bun, then add a cooked hot dog. Return to the griddle and cook until the cheese is melted and the buns are nicely toasted, 2 to 3 minutes per side.
","[Chardonnay, Riesling, Merlot, Zinfandel]" 11273,"Spicy Chicken Salad 2 cups shredded chicken 1 jalapeno, finely chopped 1 red onion, finely chopped 1 red pepper, chopped 2 scallions, thinly sliced 1 avocado, peeled and diced 1/2 cup chopped cilantro 3 tablespoons lime juice 1 tablespoon Dijon mustard 1 tablespoon mayonnaise Splash of hot sauce Salt Pepper 1/2 cup olive oil Instructions: Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 11274,"Stuffed Portobello 2 tablespoons granulated sugar 1 tablespoon brown sugar
2 teaspoons paprika
2 teaspoons dark chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch of cayenne pepper
1 pinch of dry mustard
2 1/2 pounds boneless pork butt
2 ounces unsalted butter 1/4 cup diced yellow onion 1 tablespoon chopped garlic
2 teaspoons dark chili powder
1 teaspoon smoked paprika
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pinch cayenne
1/3 cup brown sugar
1/3 cup molasses
2 cups ketchup
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper 3 Russet potatoes, large dice 2 tablespoons grapeseed oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 large portobello mushroom caps 1/4 cup grapeseed oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons grapeseed oil 1 cup chopped bacon
1 cup diced yellow onions
Kosher salt and freshly ground black pepper 6 slices Cheddar 2 tablespoons chopped fresh parsley Instructions: For the smoked pork: Preheat a smoker to 300 degrees F. using a 50/50 mixture of pre-soaked apple wood and oak woodchips. Combine the granulated sugar, brown sugar, paprika, chili powder, garlic powder, onion powder, salt, pepper, cayenne pepper and dry mustard in a bowl and mix well. Dry the pork and then rub the piece of meat with the spice rub, making sure to cover the entire piece. Place the pork butt directly on a rack in the smoker and cook until it reaches an internal temperature of 200 degrees F., 3 to 4 hours. Remove the pork from the smoker and let it rest for 20 to 30 minutes, and then pull the meat, discarding large pieces of fat. Hold the pulled pork for later use. For the BBQ sauce: While the pork is smoking, heat a pot over medium-high heat. Melt the butter and then add the onions and garlic and saute until the onions are tender. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Stir the spices into the butter and toast for about 1 minute. Add the brown sugar and molasses and cook until the sugar is dissolved, 2 to 3 minutes. Whisk in the ketchup, Dijon mustard, cider vinegar and Worcestershire sauce and bring to a simmer. Simmer the sauce for 30 minutes and then season with salt and pepper. Let cool slightly, and then puree in a blender. For the potatoes: Preheat the oven to 400 degrees F. Toss the potatoes with the grapeseed oil, salt and pepper in a large bowl and then spread them out on a baking sheet. Bake until tender and golden brown, 20 to 25 minutes. For the roasted portobello mushrooms: Remove the stems from the mushroom caps and scrape the gills out from the caps with a spoon. Starting at the outer edge of each mushroom cap, use a knife to peel the \skin,\ or outer layer, off the cap. Arrange the mushrooms on a baking sheet and drizzle with the grapeseed oil. Season with the salt and pepper and roast the mushrooms stem-side up until the mushrooms are tender, about 10 minutes. For plating: Heat a large saute pan over high heat. Heat the grapeseed oil and then add the bacon and onions and saute until cooked and tender. Season with salt and pepper and then add the pulled pork and BBQ sauce and cook until hot. Divide the pork mixture and mound it on the 6 mushroom caps. Top each with a slice of cheese. Wipe out the saute pan and arrange the mushrooms inside. Add about 1/4 cup water, cover the pan, and cook to melt the cheese. Divide the potatoes among 6 plates. Place the mushroom on top of the potatoes. Garnish with parsley and a pinch of freshly ground black pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 11275,"Pepper Crusted Tuna Steak 1 teaspoon basil, chopped 4 teaspoons thyme, chopped 4 tablespoons cracked black pepper 21 ounces Ahi tuna steak, cut into 7-ounce portions 3 ounces olive oil 4 baby bok choy, cut into quarters 2 teaspoons wasabi paste 2 cups fish stock 4 ounces soy sauce Instructions: Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11276,"Instant Pot Sticky Toffee Pudding 5 ounces dates, pitted and chopped into 1/2-inch pieces 9 tablespoons (1 stick) unsalted butter, at room temperature, plus 1 tablespoon for the pan 1/2 cup almond flour, plus more for the pan 3/4 cup oat flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground clove 1/2 teaspoon kosher salt 1 cup dark brown sugar 2 large eggs, at room temperature 3/4 cup packed dark brown sugar 1/2 cup heavy cream 6 tablespoons unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon kosher salt Instructions: For the cake: Add the dates and 3/4 cup water to a 6-quart Instant Pot?. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 10 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer to a small bowl and use the tines of a fork to smash the dates and cooking liquid into a paste. Chill until cool, 30 minutes.
Meanwhile, thoroughly butter a 7-inch (6 cup) Bundt pan, making sure to get into all the curved or ridged places; dust the pan with almond flour (do this even if your pan has a nonstick coating).
Whisk together the oat flour, almond flour, baking powder, baking soda, allspice, cinnamon, ginger, clove and salt in a medium bowl until completely combined. Beat the butter with an electric mixer on high speed, occasionally scraping down the sides and bottom of the bowl, until light and fluffy, about 3 minutes. Add the sugar and continue to beat until light and creamy, about 2 minutes. Add the eggs, one at a time, and beat on low speed until incorporated, then increase to high speed and beat, scraping down the bottom and sides of the bowl once, until light and airy, about 5 minutes. Reduce the speed to low and add the flour mixture. Beat, scraping down the sides and bottom of the bowl, until completely combined. Add the dates and beat on low speed until evenly distributed. Scrape the batter into the prepared pan and smooth the top. Tap the pan firmly a few times on the counter to force the batter into the edges of the pan. Place two 18-inch pieces of twine criss-crossing one another on a clean work surface. Place the cake pan over the twine where they cross. Take the two ends of one piece of twine and tie them into a tight knot over the cake pan. Repeat with the remaining twine so that you have two twine handles crossing one another at the top of the cake pan, to support and lift it. Set a rack inside the pot and add 2 cups water. Using the twine handles, place the cake pan inside the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 35 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
Lift the cake out of the pot and transfer to a wire rack. Let the cake cool in the pan, about 15 minutes. Cut the twine, invert the cake on a serving plate and carefully remove the pan.
For the sauce: Clean the pot and place back in the base. Set to saute on high, then add the sugar, cream, butter, vanilla and salt to the pot and cook, stirring frequently, until the sugar has melted and the sauce is thick and syrupy, about 5 minutes. Brush half of the sauce over the warm cake to glaze. Let cool, about 1 hour. Serve the cake with the remaining sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 11277,"Fried Catfish 4 pieces catfish fillet Salt, to taste Pepper, to taste 1 cup buttermilk 1 cup milk 2 large eggs 1 pound cornmeal Salt and pepper (to taste) for the cornmeal 2 cups canola oil 4 lemon wedges Instructions: Rinse pieces of catfish fillet quickly in cold water. Pat dry. Season fish with salt and pepper. Combine buttermilk, milk and eggs. Beat ingredients well. Add salt and pepper to cornmeal. Heat oil in skillet about 350 degrees. Dip fish in milk mixture and then in corn meal. Pan fry fish in hot oil until golden brown. Remove and drain oil from fish on a paper towel. Garnish with lemon wedges before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 11278,"Chicken Shawarma Hotdish 1 tablespoon spicy paprika 2 tablespoons ground cumin 2 tablespoons ground turmeric 2 1/2 pounds skinless, boneless chicken thighs or breasts Kosher salt 6 tablespoons canola oil 3 pounds sweet onions, cut into thick slices 2 16-ounce cans chickpeas, drained and rinsed 1 18-ounce jar Middle Eastern\u2013style pickled cucumbers in brine, sliced 1/4 inch thick 1 1/4 cups tahini (about 12 ounces) Chopped fresh parsley, for topping 4 pitas 3 tablespoons extra-virgin olive oil Arab Chopped Salad, for topping (recipe follows) 1 pint cherry tomatoes, halved 8 Persian cucumbers, chopped 1 bell pepper, cut into 1/2-inch cubes 1 small red onion, finely chopped 5 sprigs parsley, leaves finely chopped 1 sprig mint, leaves finely chopped Grated zest and juice of 4 large lemons 1/2 cup white wine vinegar 1/2 cup za\u2019atar 1 preserved lemon 1 cup extra-virgin olive oil Kosher salt 2 cups crumbled Bulgarian feta cheese Instructions: Preheat the oven to 375? F. Make the shawarma spice: Combine the paprika, cumin and turmeric in a small bowl. Place the chicken in a mixing bowl and season with 2 tablespoons salt and 1 tablespoon of the shawarma spice, tossing to coat. Cook right away, or refrigerate overnight, if desired. Heat a large cast-iron skillet over high heat. Add 2 tablespoons canola oil, then add the chicken and sear until caramelized and cooked through, about 4 minutes per side. Transfer the chicken to a baking sheet or plate to cool. Add the remaining 4 tablespoons canola oil to the pan, then add the onions and 1 tablespoon salt. Cook, stirring often, until softened and starting to brown, about 7 minutes. Add 2 more tablespoons of the shawarma spice and cook 2 minutes. Remove from the heat and transfer the onions to a large bowl. Very thinly slice the chicken, then add to the onions along with the chickpeas and sliced pickles. Add the tahini and stir to evenly coat, then stir in 2 cups water. Transfer the chicken mixture to a 9-by-13-inch baking dish and sprinkle with parsley. Split the pitas horizontally to make 8 circles. Stack the pita rounds and slice into 8 wedges each. Put the pita wedges in a mixing bowl, drizzle with the olive oil and lightly toss to coat. Top the chicken mixture with an even layer of pita wedges. Bake until the pita is golden brown, about 20 minutes. Top with the salad. Combine the tomatoes, cucumbers, bell pepper, red onion, parsley and mint in a large bowl. Top with the lemon zest. Make the vinaigrette: In a separate mixing bowl, whisk the lemon juice, vinegar and 1/4 cup za\u2019atar. Slice the preserved lemon into quarters; cut out and discard everything but the yellow peel. Finely chop the preserved lemon peel, then add to the bowl with the vinegar mixture. Whisk together, then slowly whisk in the olive oil. Season the salad with salt, then add some of the vinaigrette and toss. Top with the feta and remaining 1/4 cup za\u2019atar.
","[Syrah, Grenache, Tempranillo, Garnacha]" 11279,"Texas Toast Brisket Cheesy Egg Sandwich 1 1/2 pounds thick-sliced BBQ beef brisket 1 cup beef stock or broth 4 to 6 tablespoons unsalted butter Four 1-inch-thick slices white pain de mie or pullman bread 2 tablespoons unsalted butter 8 large eggs, lightly beaten 2 green onions, green and pale-green parts only, thinly sliced 6 ounces havarti cheese, grated Kosher salt and freshly ground black pepper 1/2 cup prepared chow-chow Instructions: For the brisket: Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes. For the Texas toast: Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary. For the cheesy eggs: Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking. Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 11280,"Spicy Scrambled Eggs with Chorizo and Beans 2 ounces dried chorizo, diced (about 1 small link) 1 red bell pepper, chopped 1 jalapeno pepper, chopped (remove seeds for less heat) 1 14-ounce can no-salt-added pinto beans, drained and rinsed 3 scallions, sliced 6 large eggs plus 2 egg whites Kosher salt and freshly ground pepper
1 cup crushed baked tortilla chips (preferably low sodium) 3/4 cup shredded low-fat cheddar cheese (about 3 ounces) 2 tablespoons chopped fresh cilantro 1 avocado, pitted, peeled and sliced 2 tablespoons low-fat sour cream Instructions: Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes. Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes. Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro. ","[Rioja, Tempranillo, Garnacha, Barbera]" 11281,"Korean Barbecue Lettuce Wraps ? cup soy sauce ? cup Maker's Mark? Bourbon ? cup packed dark brown sugar 3 garlic cloves, crushed with a press ? teaspoon freshly ground black pepper 1 teaspoon sesame oil 1 whole (1?-pound) flank steak 2 tablespoons gochujang 4 cups cooked Asian white rice, for serving 2 heads butter lettuce, leaves separated, for serving 2 scallions, thinly sliced at an angle, for serving Instructions:

1. In a small bowl, whisk the soy sauce, bourbon, brown sugar, garlic, and ? teaspoon sesame oil until the sugar dissolves. Place the steak in a large resealable plastic bag and pour the marinade on top. Seal and massage the marinade into the meat. Let stand at room temperature while you heat the grill or refrigerate for up to 4 hours. 2. Heat an outdoor grill to medium-high or heat a cast-iron grill pan on the stovetop. 3. When the grill is ready, remove the steak from the bag and wipe off any excess marinade. Pour the marinade into a small saucepan. Grill the steak for 12 minutes, turning once halfway through, for medium-rare. Transfer to a cutting board and let rest for 5 minutes. 4. Meanwhile, bring the marinade to a boil and boil for 3 minutes. Reduce the heat to low and whisk in the gochujang and remaining ? teaspoon sesame oil until well-combined. 5. Cut the steak across the grain into thin slices. Divide the rice and steak among the lettuce leaves. Drizzle with the sauce and top with the scallions. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 11282,"Radicchio Slaw 2 teaspoons fennel seeds 3 tablespoons honey 3 tablespoons cider vinegar Gray salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 2 to 3 romaine lettuce hearts, torn 2 to 3 medium heads radicchio, torn 1 large head cabbage, shredded 1 bunch watercress, trimmed of large stems Instructions: Prepare the dressing by placing the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin. In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste. Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 11283,"Chocolate Chip-Banana Chip 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 3/4 cup semisweet chocolate chips 1/2 cup roughly chopped banana chips Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the semisweet chocolate chips and banana chips. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat 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. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 11284,"Arepas de Pernil 2 cups Worcestershire sauce 1 pound guava paste 1/4 cup mixed peppercorns 6 ounces fresh ginger, peeled 1/3 cup whole fennel seeds 2 tablespoons cumin seeds 4 bay leaves 2 bunches fresh oregano 8 cloves garlic, peeled 6 non-alcoholic malt beverage (Recommended: Maltas) Kosher salt 1 (8 to 11-pounds) bone-in pork shoulder 1 cup canola oil 5 cloves garlic 2 jalapeno peppers 2 cups mango puree 1 cup olive oil 1/2 bunch fresh cilantro (about 2 cups) 2 tablespoons papelon, panela or sugar cane Kosher salt 2 1/2 cups lukewarm water Salt 1 tablespoon canola oil 2 cups cornmeal Tomato slices, for serving Instructions: For the pernil: In a blender, combine the Worcestershire, guava paste, peppercorns, ginger, fennel seeds, cumin seeds, bay leaves, oregano, and garlic. Transfer the marinade to a Dutch oven or other large pot; stir in the malt beverage. Add the pork; cover and refrigerate 24 hours.
   For the mango sauce: Meanwhile, heat the canola oil in a small saucepan over medium heat; add the garlic and jalapeno. Fry until lightly golden, about 2 minutes. With a slotted spoon, remove the garlic and jalapeno; transfer to a blender. Add the mango puree, olive oil, cilantro and papelon; blend until smooth. Refrigerate in an airtight container until ready to use.
   When pork is ready to cook, preheat the oven to 400 degrees F. Bake until the meat shreds easily with a fork, about 4 hours. Shred the pork; reserve about 1 cup pork and freeze the remainder for another use.
   For the arepas: Before serving, place 2 1/2 cups water in a medium bowl with 1 teaspoon salt and oil; slowly pour the cornmeal into the water. Knead together the cornmeal and water until blended and smooth. With wet hands, divide the dough into 6 even portions. Roll each dough portion into a ball; pat it into a 3 to 4-inch disk, about 1/2-inch thick.
   Heat oil in a cast-iron skillet over medium heat; add the arepas. Cook the arepas until golden brown on both sides, turning once, about 10 minutes. Transfer the browned arepas to a baking sheet and bake until cooked through, 10 to 12 minutes.
   To serve, partially split the hot arepas (not all the way around); remove some dough to make room for your filling. Fill the arepas with warmed pulled pork, 3 tomato slices, and a dollop of mango sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11285,"The Dissection 1 1/2 limes, quartered 1 ounce rum
   1 ounce Simple Syrup, recipe follows 1 ounce vodka
   1 scorpion lollipop
   1 cup sugar 1 cup water Instructions: Muddle the limes in a shaker. Add the rum, Simple Syrup and vodka. Fill the shaker halfway with ice and shake for 8 to 10 seconds. Strain into a 14-ounce Collins glass. Garnish with the scorpion lollipop. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator. ","[Cuba Libre, Mojito, Dark Rum, Agave Nectar]" 11286,"Kentucky Steak Sauce 1 medium onion, diced 3 cloves garlic, smashed
   2 cups ketchup
   1/2 cup bourbon
   1/2 cup Worcestershire sauce
   1/3 cup sorghum (see Cook's Note) 1/3 cup soy sauce
   1/4 cup apple cider vinegar
   3 tablespoons whole-grain mustard
   Juice of 1 lemon
   1 bay leaf
   Instructions: Add the onion, garlic, ketchup, bourbon, Worcestershire sauce, sorghum, soy sauce, apple cider vinegar, whole-grain mustard, lemon juice, bay leaf and 1/4 cup water to a medium saucepan over medium heat. Stir to combine and bring up to a simmer. Continue to cook until smooth and slightly reduced, 25 to 30 minutes. Remove from the heat and strain to remove the onion, garlic and bay leaf. Refrigerate until ready to serve or for up to 2 weeks. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 11287,"Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry 2 sticks unsalted butter 3 slices brioche bread, crusts removed, cut into 12 to 16 cubes, set out to air dry for 1 hour 1 thick slice (about 8 ounces) duck liver mousse or pate, cut into 12 to 16 small cubes 1 pint blackberries 1 pint raspberries 2 tablespoons unsalted butter 1 medium-sized onion, diced 2 large Fuji apples, peeled, cored and diced 2 ripe mangoes, peeled and flesh diced 1 Asian pear, peeled, cored and diced 1 orange, juiced 1/4 cup orange blossom honey 1 habanero pepper, halved and seeded 1 bunch fresh mint, leaves roughly chopped 1 skin-on duck breast Kosher salt and freshly ground black pepper 3 egg whites 1/4 cup powdered sugar 12 to 16 fresh raspberries or blackberries Instructions: Duck Mousse with Clarified Butter Croutons and a Duo of Red Berries: In a medium-sized saucepan, melt the butter over medium heat. Once the butter has melted, and the foam moves to the top, skim off the foam with a spoon or small ladle. Pour off the clean yellow butter, into a small bowl, leaving the cloudy milky liquid on the bottom. The clean liquid is clarified butter. In a clean skillet, over medium heat, pour in some of the clarified butter. Once the butter is hot, add the brioche cubes and toast on all sides until golden brown. Transfer the bread cubes to paper towels and set aside. To assemble, skewer 1 bread cube on a toothpick, then follow with a piece of mousse and 2 berries. Repeat with remaining toothpicks and serve. Pan-seared Duck Breast with Habenero Apple Mango and Pear Chutney: Preheat the oven to 375 degrees F. In a large skillet or saucepan, melt the butter over medium-low heat and saute the onion until soft, about 5 to 6 minutes. Gently stir the fruits and orange juice into the pan and cook for 2 minutes. Stir in the honey and habanero. Sprinkle the mint leaves over the top, cover with lid, reduce the heat to low and cook until the fruit is tender, about 5 to 7 minutes. Remove the habanero pepper just before serving. Season the skinless side of the duck breast with salt and pepper. Heat a small oven-proof skillet over medium-high heat until very hot, add the duck breast, skin side down, to cook until crispy, about 6 minutes. Turn the breast over and transfer the pan to the oven. Roast for 8 minutes for medium-rare. Remove the duck breast from the oven to a cutting board and let rest for a few minutes before slicing. Keep warm. Slice duck breast into 12 thin slices. Fold each slice in half, spear on a toothpick and garnish with spoonful of chutney. Meringue-Berry Stick: Preheat the oven to 275 degrees F. Set a very clean, heat-proof bowl over a pot of simmering water. Add the egg whites to the bowl and whisk until just fluffy. Continue whisking and gradually add the powdered sugar. (You can switch to a hand mixer at this point if you'd like, or continue using a whisk.) Beat the whites until stiff peaks form. Make sure not to overbeat, as this will cause the whites to release water and the batter will become runny. Put the batter into a pastry bag with a large, round tip and pipe out 12 small rounds with a little peak onto a parchment lined baking sheet. Meringues should be bite-sized. If you have more batter, pipe out more rounds and bake them for a snack! Store in an airtight container. Bake the meringues until light gold, about 20 to 30 minutes. Remove from the oven and set aside to cool. On a toothpick, gently skewer 1 meringue and follow with a fresh raspberry or blackberry. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11288,"Giant Filled Chocolate Easter Bunny 12 ounces bittersweet chocolate (60% cacao), finely chopped 1 3/4 cups marshmallow creme
   1/2 cup chocolate-hazelnut spread
   3 tablespoons caramel sundae syrup
   Nonstick cooking spray, for the spatulas
   Instructions: Add half of the chocolate to a medium microwave-safe bowl and microwave in 30-second intervals, whisking in between each, until the chocolate is melted, about 2 minutes. Add the remaining chocolate and continue to whisk until smooth; this will result in a tempered chocolate that will appear glossy when set. Transfer 1/4 cup of the tempered chocolate to a small bowl; set aside. Divide the remaining chocolate between the 2 halves of a 10-inch-tall plastic bunny mold. Tilt the mold halves to swirl the chocolate around until each is coated entirely. Refrigerate until set, about 15 minutes.
   Add the marshmallow creme, chocolate-hazelnut spread and caramel syrup to a medium bowl and fold with a rubber spatula to combine. Coat 2 small rubber spatulas with nonstick spray and use them to divide the mixture between the mold halves. Refrigerate until firm, about 15 minutes.
   Reheat the reserved 1/4 cup of chocolate in 15-second intervals, whisking in between each, until the chocolate is melted, about 45 seconds. Transfer to a piping bag; snip the tip off to make a 1/8- to 1/4-inch hole. Pipe the melted chocolate around the edge of one of the mold halves. Sandwich both halves together and refrigerate for 10 minutes.
   Carefully unmold and trim away any excess chocolate around the edges if needed. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 11289,"Banana Pudding 10 egg yolks 1 cup white sugar 2 to 3 tablespoons flour 4 tablespoons vanilla 4 cups milk 3 bunches bananas sliced Toasted almonds, for garnish Shaved chocolate, for garnish Instructions: Separate eggs. Beat yolks, sugar, flour, and vanilla together. Heat milk in double boiler. Add a little milk to eggs to temper the mixture. Add custard ingredients back into the saucepot and cook for 5 to 10 minutes until it becomes thick; be careful not to burn the mixture. Layer the sliced bananas into an oval baking dish and cover with a layer of custard, repeat process until all ingredients have been used. Finishing with the custard. Serve in an oval or square dish and garnish with toasted almonds, and shaved chocolate. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 11290,"Skillet Gingerbread Cake with Eggnog Royal Icing 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for the pan 1 cup all-purpose flour, plus more for the pan 2 tablespoons finely chopped crystallized ginger 1/2 teaspoon baking soda
   1/4 teaspoon salt
   3/4 teaspoon ground ginger
   3/4 teaspoon ground cinnamon
   1/8 teaspoon ground cloves
   1/4 cup light brown sugar
   2 tablespoons granulated sugar
   1/3 cup unsulfured molasses
   1/2 cup milk, at room temperature
   1 large egg 1 teaspoon grated orange zest
   1 1/4 cups powdered sugar, divided 1/2 large egg white
   1 teaspoon dark rum
   1 teaspoon bourbon
   1 1/2 teaspoons vanilla extract
   1/4 teaspoon grated nutmeg
   1 pinch ground cloves
   1/8 teaspoon kosher salt
   Pinch cream of tartar
   2 tablespoons heavy cream
   Instructions: For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round pan or skillet with butter and lightly coat with flour. In a medium bowl, whisk together the flour, crystallized ginger, baking soda, salt, ground ginger, cinnamon and cloves. Set aside. In a large bowl, whisk together the butter, brown sugar, granulated sugar, molasses and milk. Whisk in the egg and orange zest. Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 25 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool. For the eggnog royal icing: Measure out half of the powdered sugar and place in the bowl of a stand mixer or mixing bowl, then add the egg white, rum, bourbon, vanilla, nutmeg, cloves, salt, cream of tartar and heavy cream. Mix at low speed with a paddle attachment or with a hand mixer, adding the remaining powdered sugar. Increase speed to medium and beat until thick and smooth. It should have the texture of a loose buttercream, thick and malleable. Pour the icing over the warm cake and spread evenly with a small spatula. Slice and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 11291,"Edamame \Hummus
2 cups shelled edamame, cooked according to package directions 1 cup silken tofu, briefly drained of excess liquid 1/2 teaspoon salt, plus more to taste 3 cloves garlic 1/4 cup olive oil 1/3 cup lemon juice, plus more, to taste 1 1/2 teaspoons cumin, plus more, for garnish Instructions: Set 1 tablespoon of edamame aside for a garnish. Place the rest of the edamame, tofu, salt, garlic, oil, lemon juice, and 1 1/2 teaspoons cumin in the bowl of a food processor and process until very smooth, about 2 minutes. Season with additional salt and pepper, plus more lemon juice, if desired. Remove to a serving bowl and garnish with reserved edamame, and some cumin. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11292,"Funked Out Smashed Potatoes 1 pound fingerling potatoes Salt 4 shallots, sliced 1/4 cup olive oil Freshly ground black pepper 1 cup heavy cream 1/2 stick butter 1 tablespoon minced garlic 1/4 cup chopped chives Instructions: Preheat the oven to 450 degrees F.
Wash the potatoes. Add the potatoes to a large saucepan of salted water over medium heat. Bring to a boil and cook the potatoes until tender, about 10 to 12 minutes, Drain potatoes.
In a large bowl, toss together the potatoes, shallots, olive oil and salt and pepper, to taste. Add them to a quarter sheet pan and bake in the oven for 15 to 20 minutes. Remove the potatoes from the oven, allow to cool and then smash.
Warm the cream, butter and garlic in a medium saucepan over medium heat. Add the smashed potatoes and season with salt and pepper, to taste. Stir to combine, then transfer the potato mixture to a serving bowl and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11293,"Cranberry Apple Shrub 1 medium Fuji apple, seeded and cubed 1 1/2 cups cranberries
1 1/2 cups apple cider vinegar
15 sage leaves
Two 4- to 5-inch rosemary sprigs, needles only
3/4 cup turbinado sugar
1 lemon, rind only, scraped clean of pith
1 orange, rind only, scraped clean of pith
Prosecco, other sparkling wine or seltzer, for serving Instructions: Puree the apple, cranberries, vinegar, sage and rosemary needles in a blender on high until smooth, 30 seconds to 1 minute. Place the sugar and lemon and orange rinds in a quart-sized glass jar and pour the puree over top. Tightly seal the lid and vigorously shake. Let sit in a cool, dark place for a week, turning the jar over once a day. Strain the shrub through a cheesecloth-lined sieve set over a large bowl, pressing on the solids to release as much liquid as possible. Discard the leftover pulp and store in a clean, quart-sized glass jar. To serve, combine 1 ounce of the shrub with 3 ounces prosecco or other sparkling wine. For a no-alcohol treat, swap the prosecco with seltzer water. ","[Brunello di Montalcino, Barolo, Ribera del Duero, Tempranillo]" 11294,"Farmhouse Lemon Bars 2 cups all-purpose flour 2 sticks unsalted butter, softened, plus more for greasing the baking dish
1/2 cup sugar
1 teaspoon salt
3 large eggs Zest of 1 lemon
Juice of 1 1/2 lemons (about 3 tablespoons) 3 tablespoons all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1/2 cup confectioner's sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with butter. For the crust: Combine the flour, butter, sugar and salt in the bowl of a food processor; pulse to combine. Pat the crust into the prepared baking dish, leaving a small lip around the edge to hold the filling. Place in the oven and bake until slightly golden, 10 minutes. For the filling: In a small bowl, combine the eggs, lemon zest, lemon juice, flour, sugar and salt; whisk together, then pour over the crust. Bake until the filling is firm and the crust is golden brown, 20 minutes. Let cool for 30 minutes, then chill in the refrigerator until the filling is firm and has set, 1 hour. Remove the lemon bars from baking dish and dust with confectioner's sugar. Cut into 16 squares. Arrange on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11295,"Plum Cake \Tatin
6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish 10 to 12 purple \prune\ plums, cut in half and pitted 1 3/4 cups granulated sugar, divided 2 extra-large eggs, at room temperature 1/3 cup sour cream 1/2 teaspoon grated lemon zest 1/2 teaspoon pure vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon kosher salt Confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined. Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 11296,"Grilled Lamb Kebob Sandwich with Pickled Red Onions and Cilantro Mint Sauce 1 large onion, finely sliced 1/4 cup red wine vinegar 1 tablespoon honey 2 tablespoons olive oil 1 tablespoon finely chopped cilantro Salt and pepper Cilantro-Mint Yogurt Sauce:
1 tablespoon coarsely chopped fresh ginger 1 clove garlic 1 tablespoon jalapeno cl, seeded and chopped 4 green onions, coarsely chopped 1/4 cup cilantro 1/4 cup fresh mint 1 tablespoon fresh lime juice Pinch of cumin 1 cup plain yogurt Lamb Kebobs:
1 large onion coarsely chopped 3 cloves garlic, coarsely chopped 1 tablespoon coarsely chopped ginger 1 teaspoon cumin 1 teaspoon ground coriander 1/2 teaspoon ground allspice 1/2 teaspoon turmeric 1/2 teaspoon cayenne pepper Salt and freshly ground pepper 2 cups yogurt 2 pounds lamb shoulder, cut into 1 inch cubes Wooden skewers, soaked in water 8 Pita breads, 1-inch of top cut off to open pocket Instructions: Pickled Red Onions: Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.; Cilantro-Mint Yogurt Sauce: Place ginger, garlic and cl in a food processor and process until smooth. Add the onions, cilantro, mint, lime juice and cumin and process until coarsely chopped. Add the yogurt and process until smooth. Season with salt and pepper. Lamb Kebobs: Preheat grill. Heat olive oil in a medium skillet on the grill or sideburner. Add the onions and garlic and cook until soft. Add the spices and continue to cook for 2 minutes, let cool for 5 minutes. Place yogurt in a medium bowl and add the onion/spice mixture. Add the lamb cubes, cover and let marinate in the refrigerator for at least 8 hours. Remove the lamb from the marinade, and season with salt and pepper to taste. Thread 4 to 5 lamb cubes on each skewer and grill for 2 to 3 minutes on each side for medium doneness. Place 4 to 5 pieces of lamb in each pita, add some of the red onions and drizzle with the yogurt sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 11297,"Sausage, Potato and Kale Soup 12 red potatoes, thinly sliced 1 1/2 pounds bulk Italian sausage
1 onion, chopped
4 cups low-sodium chicken broth
3 cups whole milk
2 cups half-and-half
1/2 teaspoon fresh or dried oregano
1/2 teaspoon red pepper flakes, or more to taste Salt and freshly ground black pepper Splash of heavy cream
2 bunches kale, picked over, cleaned and torn into bite-size pieces
Instructions: Bring a medium pot of water to a boil. Add the potatoes and boil until they're just starting to soften, then drain and set aside. In a large pot, crumble and brown the Italian sausage with the onions over medium heat, about 5 minutes. Drain as much of the fat as you can (blotting the surface with paper towels helps). Add the chicken broth, milk, half-and-half, oregano and red pepper flakes to the pot with the sausage and onions, bring to a simmer and simmer for 30 minutes. Give it a taste and adjust the seasoning as needed with salt, pepper and more red pepper flakes if needed. Add the potatoes and a splash of heavy cream for richness, then stir in the kale. Cover and simmer for an additional 10 minutes, then serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 11298,"Pan-fried Mahi Mahi with Plantain Mofongo and Passion Buerre Blanc One 8-ounce fillet mahi-mahi, or any other firm white fish Adobo seasoning, to taste, or garlic, salt and pepper 4 tablespoons olive oil 8 ounces peeled plantains Vegetable oil, for frying 3 garlic cloves, chopped 3 ounces chicken chicharones 1/2 cup passion fruit juice 1/4 cup plus 2 tablespoons Chardonnay, or dry white wine 1/4 ounce fresh cilantro 3/4 cup (1 1/2 sticks) butter, cubed Instructions: Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside. Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar. Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens. To serve, place mofongo in the center of the plate with mahi-mahi on top. Cover with the beurre blanc. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11299,"Pork Shoulder Braised with Porcini and Red Wine with Cavatelli Pasta and Sauce Verde 2 1/2 pounds pork shoulder, cut into 2-inch cubes 1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon dried oregano
1 cup dried porcini mushrooms
2 cups hot water
1/4 cup olive oil, plus additional as needed
1 small red onion, cut into 1/4-inch dice (approximately 1/2 cup)
1 small carrot, cut into 1/4-inch dice (approximately 1/4 cup)
2 celery stalks, cut into 1/4-inch dice (approximately 1/2 cup)
8 cloves garlic, peeled and minced
2 1/2 cups dry red wine
3 cups chicken broth
3 cups tomato sauce
1 bay leaf
3 cups \00\ soft wheat pizza and pasta flour 1 tablespoon plus 1 teaspoon salt
3 eggs plus 3 egg yolks, at room temperature
Semolina flour, for dusting 1 cup good quality olive oil 5 ounces baby spinach, roughly chopped
1/4 cup chopped capers
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
1 bunch fresh Italian parsley, stems removed and leaves roughly chopped
Grana Padano or pecorino cheese, for grating
Instructions: For the braised pork: Preheat oven to 325 degrees F. Toss the pork cubes with the salt and pepper and half of the oregano in a bowl. Place the porcini mushrooms in a small bowl just large enough to accommodate them and pour the hot water over the top; let stand for 30 minutes to rehydrate. Meanwhile, place an enameled 6-quart Dutch oven or other heavy, oven-safe pot over medium heat on the stovetop. Add the olive oil. Once the oil is hot, add the seasoned pork cubes, working in 2 batches so as to not crowd the pot. Cook on all sides, turning once, until the pieces have begun to brown lightly. Set aside the browned pork cubes in a bowl. Add the onion, carrot and celery and cook until softened and lightly caramelized, adding olive oil if bottom of pan becomes too dry. Add the garlic and continue to cook until fragrant, 1 to 2 minutes. Add the wine to the pot to deglaze, scraping loose any browned bits. Add the porcini mushrooms and their liquid (be sure to prevent the sediment at the bottom of the bowl from pouring in), the broth, tomato sauce, bay leaf and remaining oregano and stir to incorporate. Return the pork to the pot and cover with a tight-fitting lid. Place the pot in the oven and cook for 2 1/2 hours. Remove the pork and check for tenderness. If the pork is not fork-tender, return to the oven and continue to braise for another 30 to 45 minutes. Let cool slightly and taste for seasonings. For the cavatelli pasta: Place the flour on a smooth work surface and add 1 teaspoon salt, stirring lightly with a fork to incorporate. Form the small pile of flour into a ring with room in middle to accommodate the eggs. Dump the eggs and yolks into the middle of the ring. Stir the eggs slowly with a fork to mix, then continuing with the fork, draw the flour into the eggs a little at a time, working the pile in a circular motion to bring the dough together without breaking the ring. Once the pasta dough has started to form, knead the dough, rolling and turning the ball until a smooth and silky dough is achieved. Wrap the pasta dough tightly in plastic wrap and let rest for at least 30 minutes or up to 24 hours in the refrigerator. Lightly dust a work surface with semolina flour. Take the dough ball and roll it out to a 1-inch thickness. Cut the dough into 1/2-inch-thick slices and roll out to a 1/4-inch thickness. Run the long strips through the cavatelli machine to shape. Depending on your type of machine, the thickness of the long strips may vary slightly. The pasta can then be refrigerated in an airtight container for up to 2 days or cooked immediately. Boil a large pot of water over high heat. Add the remaining tablespoon salt and 6 cups of the pasta. Cook until slightly chewy, approximately 5 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. For the sauce verde: Place olive oil, spinach, capers, lemon juice, pepper and parsley in a tall, slender container, such as a pitcher, and blend on high speed using an immersion blender until the sauce has the consistency of a thick paste, about 1 minute. To prepare the dish for plating, reheat the braised pork over medium heat. When the pork is steaming hot, add the cooked pasta. Allow the pork and pasta to cook another 2 to 3 minutes. If the sauce thickens too much, add some of the reserved pasta cooking water 1/4 cup at a time until you reach your desired consistency. Evenly divide the pork and pasta among 6 to 8 bowls. Spoon 1 tablespoon sauce verde over each bowl and top with a liberal grating of cheese. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 11300,"Tra Vigne's Unscotti (once baked) 3 1/2 cups all-purpose flour, plus more for dusting work surfaces 1 1/2 teaspoons baking powder 1 teaspoon gray salt 1/2 cup (1 stick) unsalted butter, at room temperature 2/3 cup crystal sugar plus more to roll logs in (see Chef's Note) 1/3 cup packed light brown sugar 5 large eggs 6 tablespoons anise seeds 1 cup unblanched whole almonds, toasted Instructions: Sift together the flour, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing. Add the eggs, flour mixture, and anise seeds. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a log, flatten, put on a baking sheet, and chill for 2 hours to allow the dough to relax. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly floured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Top generously with crystal sugar. Place the logs on the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. Bake until firm and light brown, about 1 hour or more. When poked with a finger, the dough should feel firm to the touch and not collapse or cave in. Remove from the oven. Let the logs cool completely before serving. Variation : Try substituting 1/2 cup of cacao nibs for 1/2 a cup of almonds. They'll add a subtle chocolate flavor. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 11301,"No-Bake Peanut Butter, Chocolate and Pretzel Bars 12 tablespoons unsalted butter 1 cup graham cracker crumbs
1 cup confectioners\u2019 sugar
1 teaspoon vanilla extract
1 cup plus 1 tablespoon creamy peanut butter
1 cup semisweet chocolate chips
About 1 1/2 cups pretzel sticks
Instructions: Line an 8- or 9- inch square baking pan with foil. Melt 8 tablespoons of the butter and add to a large bowl. Add the graham cracker crumbs, sugar, vanilla and 1 cup of peanut butter and stir until well combined. Transfer the peanut butter mixture to the prepared baking pan and smooth with an offset spatula to create an even layer. Combine the chocolate chips, the remaining 4 tablespoons butter and the remaining tablespoon peanut butter in a medium microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted. Alternatively, this can be done over a double boiler. Pour the chocolate mixture over the peanut butter and smooth with an offset spatula. Arrange the pretzel sticks on the surface of the chocolate, pressing them lightly to adhere. Refrigerate until hardened, about 1 1/2 hours. Cut into squares to serve. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 11302,"Kim Morrison's Real Vanilla Buttercream Frosting 3 cups plus 2 tablespoons sugar 1 cup water 1 cup egg whites 1 1/2 pounds butter (6 sticks), softened 2 teaspoons vanilla extract Instructions: Mix 3 cups sugar with water in a small, heavy saucepan. Cook over high heat until syrup reaches 248 degrees F on a candy thermometer. Watch it closely as it gets close to temperature; it will go quickly at the end. While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry.* (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready. With mixer running, pour syrup into the egg whites in a thin, steady stream, making sure not to pour directly onto beaters. Be careful, as hot syrup can burn if you. Continue to beat mixture until it is no longer hot. Allow to cool to room temperature and then beat in the softened butter, 1 tablespoon at a time, until all is incorporated. (Salted butter works fine. If you are using unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become thin and may look curdled at first, but will then become smooth as it beats. Lastly, beat in the vanilla all at once. (Use the best vanilla you can find. Artificial and white \vanilla\ will ruin the delicate flavor.) If not using at once, refrigerate the buttercream until needed. It will keep for 1 week in a tightly sealed container in the refrigerator. To use, just bring it back to room temperature and re-beat to restore the texture. If you have trouble with the texture, getting it to room temperature and extra beating are the keys to making it smooth. Enjoy on your favorite cake! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 11303,"Choc Mint Cookies 2 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 teaspoon peppermint extract
1 large egg
12 chocolate mint thins, such as Andes, very finely chopped 1/4 cup all-purpose flour 2 teaspoons unsweetened cocoa powder 1 pound powdered sugar, sifted, plus more if needed 3 tablespoons whole milk
1 large egg white
Instructions: For the cookies: Combine the flour, cocoa powder, baking powder and salt in a bowl. Whisk together and set aside. In the bowl of an electric mixer, cream the butter and brown sugar until fluffy. Add the peppermint extract and egg and beat until combined. Add the flour/cocoa mixture in 2 or 3 batches, mixing well after each addition. Stir in the chopped mints. Place the dough into a large ziptop bag and flatten slightly with your hand. Seal the bag and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Remove the dough from the refrigerator and let it rest in the bag at room temperature for 5 to 10 minutes. For rolling: Mix the flour and cocoa powder in a bowl, then tip it out onto the counter. Remove the dough from the bag and put it on the flour/cocoa mixture. Roll out the dough to a thickness of 1/3 inch. Cut with fun-shaped cookie cutters and transfer to the prepared baking sheet. You'll need to consolidate and re-roll the dough as you go. Bake until set, about 12 minutes. Allow to cool completely on a wire rack set over a baking sheet. For the royal icing: Beat the powdered sugar, milk and egg white with a mixer in a large bowl until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the egg can affect consistency). Just play with it until it's right. The icing should be stiff enough to \stand still\ when piped and not run. To decorate: Transfer the royal icing to a piping bag and swirl the icing onto the cookies to decorate them. Let set for 10 to 15 minutes. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 11304,"Italian Flank Steak 3 tablespoons extra-virgin olive oil 1/2 cup onions, diced 3 tablespoons diced garlic 1 flank steak, about 2 pounds Salt and freshly ground black pepper 1/2 cup thinly julienne carrots 1/2 cup roasted julienne red bell peppers 1/2 cup julienne oil packed sun-dried tomatoes 1/2 cup julienne green onions 3/4 cup shredded mozzarella 1/4 cup chopped parsley leaves 2 (6-inch) bamboo skewers 1/2 cup all-purpose flour 2 tablespoons Italian seasoning 1/2 cup white wine 1 cup fire roasted tomato sauce 1/2 cup chicken stock Instructions: In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool. Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper. Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley. Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers. To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly. Preheat oven to 300 degrees F. In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer. Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 11305,"Spiked Breakfast Kale Mary 3 medium plum tomatoes 1 cup loosely packed flat-leaf parsley 2 medium stalks celery, plus 1 stalk, for garnish 3 medium kale leaves with stalks 1/2 large, juicy lemon, peel and pith removed 2 ounces pepper-infused vodka 1/4 teaspoon celery salt Freshly ground black pepper Instructions: Juice, in this order, the tomatoes and parsley (together), celery, kale and lemon, following your juicer's specific settings for each. Stir in the vodka, celery salt and a few grinds of pepper. Serve immediately over ice in a tall glass. Garnish with a celery stalk. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 11306,"Mimi's Granola Bars 3/4 cup all-purpose flour 1/2 cup whole-wheat flour 3/4 cup quick oats, organic preferred 1/4 cup ground flax seeds 1/4 cup wheat germ 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon baking powder 1 stick unsalted butter, at room temperature 1/2 cup coconut oil (found in health food stores, it's a solid) 1/2 cup brown sugar 1/3 cup honey 1/3 cup peanut butter 1 egg 1 3/4 cup granola, organic preferred 1 cup dried cherries 1/2 cup unsweetened shredded coconut Nonstick cooking spray Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. In a large bowl, combine the flours, quick oats, flax seed, wheat germ, baking soda, cinnamon, salt and baking powder. In a stand mixer, cream together the butter, coconut oil, brown sugar, honey and peanut butter until creamy and well mixed, about 4 minutes, scraping down the bowl halfway through. Add the egg and mix until incorporated. Add the flour mixture and mix just until incorporated. Fold in the granola, cherries and coconut. In a 9 by 13-inch baking pan, place a piece of parchment across the bottom (it will extend over the long sides, but not the ends). Spray with nonstick spray. Add the dough to the pan and cover with plastic wrap. Using your hands, gently press the dough out into the pan until evenly spread. Place the pan on the middle rack and bake until the edges are starting to brown lightly and a toothpick comes out clean, 35 to 40 minutes. Remove from the oven and cool in the pan for 15 to 20 minutes. Then gently lift the parchment out onto a cooling rack and cool completely; it will firm up as it cools, but crumble if you move it too soon. Once completely cool, move to a cutting board and cut into bars with a bench scraper or large knife, about 3 by 1-inch each. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11307,"Raspberry Bellini 1 bag frozen unsweetened raspberries, thawed 2 tablespoons sugar 1 bottle (750-ml) chilled brut Champagne Instructions: Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.; ",[Champagne] 11308,"Chicken Enchiladas 10 to 12 corn tortillas 2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling 2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
Instructions: Preheat the oven to 350 degrees F. One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside. In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork. Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through. To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving. Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 11309,"Pork and Vegetable Bowl 2 tablespoons olive oil 3 medium carrots, shredded (about 1 cup)
3 scallions, thinly sliced, white and green parts separated
1 red bell pepper, thinly sliced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon finely grated peeled fresh ginger (from a 1-inch piece)
1 pound ground pork
1/2 cup chicken broth
4 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
2 pinches crushed red pepper flakes
2 cups finely shredded Napa cabbage (about 4 1/2 ounces)
2 cups finely shredded red cabbage (about 6 ounces)
Black and white sesame seeds, for serving
Sriracha, optional, for serving
Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the carrots, scallion whites, bell pepper, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables just start to soften but are still bright in color, 3 to 4 minutes. Add the garlic and ginger and cook, stirring occasionally, until just softened, about 1 minute. Add the pork, 1/2 teaspoon salt and a few grinds of black pepper and cook, breaking up the pork with a spoon and stirring occasionally, until no longer pink, 5 to 6 minutes. Stir in the chicken broth, 2 tablespoons of the honey, 2 tablespoons of the vinegar, soy sauce and 1 pinch of red pepper flakes, then gently fold in the cabbages and bring to a simmer. Continue to cook, stirring carefully so that the cabbage doesn\u2019t fall out of the pan, until the liquid is completely absorbed and the cabbage is wilted and softened, 4 to 5 minutes.
Meanwhile, mix the remaining 2 tablespoons honey, 1 tablespoon vinegar and pinch of red pepper flakes together in a small bowl. Divide the pork mixture among 4 bowls and spoon 1 tablespoon honey sauce over the top. Sprinkle with the scallion greens and sesame seeds and drizzle with sriracha if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11310,"How to Make Vegetarian Lasagna | Fresh Vegetable Lasagna with Spinach and Zucchini 20 lasagna noodles 3 tablespoons olive oil
2 shallots, roughly chopped
3 cloves garlic, roughly chopped
2 medium zucchini, halved lengthwise and chopped
8 cups packed fresh spinach 3 cups fresh ricotta cheese
2 cups finely grated Parmesan 1 1/2 teaspoons kosher salt 1/4 teaspoon ground black pepper
1 egg
6 cups shredded mozzarella 3 1/2 cups Chunky Marinara Sauce, recipe follows 1/4 cup olive oil 2 medium carrots, cut to 1/2-inch dice 1 stalk celery, cut to 1/2-inch dice 1 large yellow onion, cut to 1/2-inch dice 3 cloves garlic, smashed and chopped
1 tablespoon chopped fresh oregano
Pinch cl flakes, optional One 28-ounce can tomato sauce puree
One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped 8 to 10 fresh basil leaves
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.) Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes. In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use. To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella. Cover with foil and bake for 40 minutes. Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving. Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes. Stir in the garlic and cook for 1 minute, then stir in the oregano, cl flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 11311,"Caprese French Bread Pizzas 1/4 cup pine nuts 1 cup fresh basil, plus more for garnish
2/3 cup olive oil
1/2 cup grated Parmesan 1 teaspoon grated lemon zest
2 cloves garlic, minced
1/2 teaspoon kosher salt
Freshly ground black pepper 1 small Italian or French bread loaf
12 ounces fresh mozzarella, sliced
1 1/2 cups cherry tomatoes, halved
1 tablespoon balsamic glaze
Instructions: Preheat the oven to 425 degrees F. For the pesto: Toast the pine nuts in a small skillet over a medium heat, tossing occasionally, until golden brown in spots, 3 to 4 minutes. Combine the pine nuts, basil, olive oil, Parmesan, lemon zest, garlic, salt and a few grinds of pepper in a blender or food processor until smooth and bright green. Cut the bread in half lengthwise. Put the bread on a baking sheet, cut-side up, and spread each piece with a few tablespoons of the pesto, saving any leftovers for another recipe. Top the bread with the mozzarella slices and bake until the cheese is melted, 12 to 15 minutes. Divide the tomatoes between the two pizzas and drizzle over the balsamic glaze. Tear some basil and sprinkle on top. Serve! ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 11312,"Baked Farfalle With Escarole and Zucchini Kosher salt 1 pound farfalle 2 tablespoons extra-virigin olive oil, plus more for brushing 4 cloves garlic, sliced Pinch of red pepper flakes 1 28-ounce can plum tomatoes 1 15-ounce can plum tomatoes 4 large sprigs basil, plus 1 cup chopped fresh basil 1 cup chopped fresh parsley 1 1/2 cups chopped escarole, sauteed 1 1/2 cups sliced zucchini, sauteed 3 cups shredded Italian fontina cheese 1 cup freshly grated parmesan cheese Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the farfalle until very al dente, 2 to 3 minutes less than the label directs; drain. Meanwhile, make the sauce: Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil sprigs; simmer, uncovered, until the sauce is thickened, 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.) Stir the chopped basil and parsley into the sauce, then add the escarole and zucchini. Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving. ","[Chardonnay, Barbera, Vermentino, Gavi]" 11313,"Roast Rock Cod with Fennel and Beurre Blanc 1 whole rock cod, about 1 1/2 feet long, cleaned and scaled Salt Freshly ground black pepper 5 medium fennel branches 2 fennel bulbs, cut lengthwise into 1/2-inch-thick slices, plus 1/2 fennel bulb, finely chopped 4 fingerling potatoes, cut into 1/2-inch-thick slices 2 medium onions, cut into 1/2-inch-thick slices 4 tomatoes, cored and cut into wedges Pinch crushed red pepper flakes Extra-virgin olive oil 1 1/2 cups dry white wine or water 3 shallots, finely chopped 2 tablespoons Pernod or anisette 8 tablespoons unsalted butter, cut into pieces, at room temperature 1/2 lemon, juiced 2 lemons, cut into halves or wedges Fresh parsley sprigs Instructions: Preheat the oven to 400 degrees F. With a sharp knife, cut 1-inch-deep incisions all along the length of the fish on each side of the backbone. Cut 1/2-inch-deep incisions into the fillets at 1-inch intervals perpendicular to the fish's length. Season the fish all over, including the incisions and its cavity, with salt and pepper. Put 4 of the fennel branches in the body cavity. Spread 2 of the sliced fennel bulbs, potatoes, onions, and tomatoes on a rimmed metal baking sheet. Sprinkle them with salt and pepper and the red pepper flakes. Drizzle generously with olive oil. Place the fish on top of the vegetables, body cavity down, and drizzle it generously with olive oil. Pour half of the wine over the fish and vegetables. Place the baking sheet on top of the stove over 2 burners set to medium-high heat. As soon as the liquid in the baking sheet starts to steam, transfer the baking sheet to the preheated oven. Roast the fish, basting it occasionally with the juices from the pan, until its flesh easily separates from the bone when 1 of the incisions is probed with the side of the basting spoon, 20 to 25 minutes. Meanwhile, in a saucepan over medium-high heat, heat about 3 tablespoons of olive oil. Add the shallots and chopped fennel bulb and saute until translucent but not browned, 3 to 5 minutes. Remove from the heat. Add the Pernod, which may flare up as its alcohol burns, and then pour in the remaining white wine and stir and scrape to deglaze the pan deposits. Simmer briskly until the liquid has reduced to about 1/4 cup, about 10 minutes. Whisking continuously, add the butter to the pan 1 or 2 pieces at a time until it melts, forming a thick, creamy sauce. Season, to taste, with salt and pepper and stir in the lemon juice. Pour the sauce through a fine strainer held over another saucepan, and press down on the solids with the back of a wooden spoon to press out all the liquid. Finely chop the fronds of the remaining fennel branch, stir all but a tablespoon or so of them into the sauce, and adjust the seasonings, to taste. Keep the sauce warm over low heat. Use a pair of large spatulas to transfer the fish to a serving platter. Arrange the roasted vegetables around the fish and drizzle with 1 or 2 spoonfuls of the sauce over it. Garnish the platter with lemons and parsley, drizzle the fish with a little more olive oil, and serve, passing the sauce separately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11314,"Tangerine Champagne 1 part tangerine juice 1 part Champagne, or other sparkling wine of choice Blueberries, for garnish Instructions: In a Champagne glass, pour in the tangerine juice and Champagne. Garnish with a few blueberries and serve. ","[Champagne, Prosecco]" 11315,"Sunny's Ginger Molasses Cookies 1 cup granulated sugar 1 1/2 sticks (3/4 cup) salted butter, softened 2 tablespoons unsulfured molasses 1 tablespoon grated fresh ginger 1 large egg 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon pumpkin pie spice About 1/3 cup granulated sugar, for dusting 24 pieces crystallized ginger candy (1/2- to 1-inch pieces) Instructions: Blend the wet: In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend the sugar and butter until lighter in color and fluffy. Add the molasses and ginger and blend until smooth. Then add in the egg and blend until incorporated.
Add the dry: In a large bowl, whisk together the flour, baking powder and pumpkin pie spice. Reduce the mixer speed and add the flour mixture in 3 parts, slowly blending and scraping the sides of the bowl to include all the dough. Refrigerate for 30 minutes.
Roll, bake and top: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Pour enough sugar into a small bowl to dust the cookies (about 1/3 cup).
Using a small melon baller or ice scream scoop, make 24 balls of cookie dough and roll each in the sugar to coat on all sides. Place the balls on the prepared baking sheets 1 inch apart and gently press each down.
Bake until the bottoms and edges are browned slightly, about 12 minutes; remove from the oven and immediately push a ginger candy in the center of each cookie so that it cools with it locked in place. Slide the cookies off the sheet by pulling the parchment paper off the sheet and onto a cooling rack. Cool before serving. Store in an airtight container for up to 6 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 11316,"Grilled Chili-Rubbed Rib-eyes with Herb Cheese and Asparagus Bundles 4 tablespoons cream cheese, softened 2 tablespoons minced shallots 1 teaspoon fresh lemon juice 2 teaspoons minced fresh chives 2 teaspoons minced fresh basil 1 1/2 tablespoons ancho chili powder 1 tablespoon paprika 1 teaspoon garlic salt 1/2 teaspoon ground red pepper 2 tablespoons olive oil Four 12-ounce rib-eye steaks (1 to 1 1/2 inches thick) 1 tablespoon salt 4 1/2 quarts water 20 fresh asparagus spears (about 1/2 pound) 4 slices prosciutto Garnishes: fresh basil sprigs, lemon wedges Instructions: Stir together first 5 ingredients in a small bowl until blended. Shape into a 4-inch log; wrap in plastic wrap, and chill until firm. Combine chili powder and next 3 ingredients in a small bowl. Stir in olive oil to form a paste. Rub chili mixture on both sides of steaks. Combine salt and 4 1/2 quarts water in a large Dutch oven. Bring water to a boil; add asparagus. Cook 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside. Preheat a gas grill according to manufacturer's instructions. Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes, turning once. Turn off burners that are directly below steaks. Reduce heat to medium; grill, covered with grill lid, 6 to 8 minutes or until done. Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 11317,"Ash Reshteh 1/2 cup dried chickpeas, rinsed and sorted 1/2 cup dried pinto beans, rinsed and sorted 5 tablespoons vegetable oil 1 onion, thinly sliced 3 cloves garlic, minced 1 teaspoon turmeric Kosher salt 1/2 cup green lentils, rinsed and sorted 12 ounces spinach, chopped 1 cup fresh flat-leaf parsley, leaves and tender stems, chopped 1 cup fresh cilantro, leaves and tender stems, chopped 2 tablespoons dried mint 6 ounces reshteh or linguine (see Cook\u2019s Note) 1 tablespoon all-purpose flour (if the soup needs thickening) 1/4 cup vegetable oil 1 onion, sliced 1 teaspoon turmeric 8 cloves garlic, minced 1/4 cup dried mint Kashk, recipe follows, or sour cream with salt One 32-ounce tub whole-milk yogurt Kosher salt Instructions: For the soup: Place the chickpeas and pinto beans in separate medium bowls, cover with cold water by 2 inches and soak at room temperature for 8 hours. When the chickpeas and beans are ready, drain them and transfer to separate 2-quart saucepans, cover with cold water by 3 inches and bring to a boil over high heat. Reduce the heat to a simmer and cook until tender, 45 minutes to 1 hour, then drain. If the water comes below the beans before they\u2019re completely cooked, add more water to cover. When the chickpeas and beans are almost ready, heat 2 tablespoons of the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until they start to get golden and soften, about 10 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add 1/2 teaspoon of the turmeric and 2 teaspoons salt and stir to combine. Add the cooked chickpeas and beans and 6 cups water and bring to a simmer. Stir in the lentils, spinach, parsley and cilantro, then simmer, covered, until the lentils are tender, 20 to 30 minutes. Meanwhile, add the remaining 3 tablespoons oil, the remaining 1/2 teaspoon turmeric and the dried mint to a small skillet. Turn the heat to medium and cook, stirring occasionally, until the mint starts shimmering and sizzling, about 5 minutes. When the lentils are ready, add the mint mixture and reshteh to the pot. Stir together and bring to a simmer, then cover and cook, stirring occasionally, until the noodles are soft, but not mushy, 15 to 20 minutes. The soup should be thick, similar to chili (see Cook\u2019s Note). If it\u2019s too thick, add 1/2 cup water and simmer 5 minutes more. If the finished soup looks watery, mix 1 tablespoon all-purpose flour with 1/3 cup water, then stir it in and simmer until the soup thickens, 5 to 10 minutes. For serving: Heat 1 tablespoon of the oil in a small skillet over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add 1/2 teaspoon of the turmeric and cook, stirring occasionally, 2 minutes more. Set the onions aside. Heat another 1 tablespoon of the oil in a small skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until golden and crisp, about 2 minutes. Set the garlic aside. Combine the dried mint and remaining 2 tablespoons oil and 1/2 teaspoon turmeric in a small skillet. Turn the heat to medium and cook until the mint becomes shimmery, toasted and fragrant, about 5 minutes. Set the mint aside. Ladle the ash reshteh into a large tureen or individual bowls and top as you like with Kashk and the reserved onions, garlic and mint. Scoop the yogurt into a large pot and add 2 cups water. Whisk until the water is fully incorporated and there are no lumps. Place the pot over medium heat and stir constantly until the yogurt comes to a boil, 15 to 20 minutes. Reduce the heat to medium-low and simmer, stirring occasionally, until the yogurt is pretty thick and has lightly splattering bubbles, about 1 1/2 hours. The yogurt will separate and most of the water should be evaporated. Raise the heat to medium-high and stir constantly until the mixture is quite thick and lumpy and the color is light beige, 20 to 30 minutes. Remove from the heat and let cool for 20 minutes. Pour the kashk into a nut-milk bag and squeeze out and discard as much liquid as possible; you want to end up with dry pulp. Place the kashk in a blender, add 1/2 cup water and blend on high speed until creamy, about 1 minute. Add an additional 1 tablespoon water if needed to create a smooth consistency similar to mayonnaise. Add 3/4 teaspoon salt and blend to incorporate. The kashk should taste somewhat salty and sour. Add more salt, if needed. The kashk will keep, refrigerated in an airtight container, for up to 5 days. Stir before using. You can also freeze the kashk for up to 2 months. Thaw in the refrigerator, then stir before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11318,"Manali Unripe Peach and Chick-Peas with Fennel 1/3 cup mustard oil or light vegetable oil 1 1/2 teaspoons cumin seeds 3/4 teaspoon fennel seeds 3 tablespoons shredded fresh ginger 1 1/2 cups minced onions 5 hot chilies, chopped 1 1/2 tablespoons ground coriander 2 tablespoons ground almonds 1 pound unripe hard peaches (or nectarines), peeled, pitted and sliced thickly 1 1/2 cups cooked chick-peas (20 ounces), drained 1 teaspoon mango powder (or 1 tablespoon lemon juice) 1/2 teaspoon garam masala, recipe follows Coarse salt to taste Instructions: Measure out the spices in separate containers and set aside. Heat oil until smoking. Turn off heat and cool slightly. (If you are using vegetable oil, omit this step.) Heat the oil again over medium high heat. When hot, add cumin and fennel for 10 seconds or until they turn dark brown. Add the ginger and let sizzle for 10 to 15 seconds. Add the onion and fry, stirring constantly for 8 minutes or until they are light golden. Add the chilies, coriander and almonds and cook for 2 more minutes. Add the peaches and toss to coat with the spices. Stir in the chick peas and mango powder. If mixture looks too thick add a few tablespoons of water. Cover and cook over low heat for 20 minutes or until the peaches are cooked through. Stir in garam masala and salt. Serve. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 11319,"Double Chocolate and Espresso Cookies 6 ounces semisweet chocolate, such as Ghiradelli, chopped into 1/2-inch pieces 2 tablespoons unsalted butter, at room temperature 1/3 cup dark chocolate covered espresso beans 1 cup flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon fine sea salt 3/4 cup sugar 2 eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips, such as Nestle Toll House Instructions: Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder and salt. In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve. ","[Barolo, Syrah, Tempranillo, Malbec]" 11320,"Figgie Fruitcake Nonstick cooking spray 1 1/2 cups chopped white figs
1/2 cup brandy-soaked dried apples
1/2 cup chopped dried apricots
1/2 cup dried cranberries
1/2 cup Grand Marnier-soaked golden raisins
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon Stolen Spice, recipe follows 1/8 teaspoon salt
1 1/2 cups packed brown sugar
1/4 teaspoon vanilla extract
6 ounces unsalted butter
4 eggs
1/3 cup toasted chopped pecans
1/4 cup chopped candied orange peel
3 cups apricot glaze
2 teaspoons chili powder 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon brown sugar 1/2 teaspoon garlic powder 1/4 teaspoon cayenne 1/4 teaspoon cracked black pepper 1/4 teaspoon ground white pepper 1/4 teaspoon salt 1 teaspoon salad oil Instructions: Preheat the oven to 325 degrees F. Spray 2 sheets 2-ounce oval flexible molds with nonstick cooking spray. In a medium saucepot, heat 2 cups water until a candy thermometer inserted in the water reads 110 degrees F. Add the figs, apples, apricots, cranberries and raisins, then remove from the heat and soak the fruit. Sift the flour, baking powder, baking soda, Stolen Spice and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, cream together the brown sugar, vanilla and butter for 3 to 5 minutes. Add the eggs, one at a time, scraping down the sides of the bowl before each addition. Reduce the speed to low and add the flour. Once incorporated, scrape down the sides of the bowl and increase the speed to medium for 30 seconds. Pour the fruit mix, soaking water, pecans and orange peel in the mixing bowl and mix until combined. Scrape down the sides of the bowl and increase the speed to medium for 30 seconds. Using a 2-inch ice cream scoop, scoop the batter into the molds and bake for 25 to 30 minutes. Cool completely before unmolding. In a small saucepot set over low heat, melt the apricot glaze. Brush the glaze on the fruitcakes and cool. Serve at room temperature. In a small bowl, mix the chili powder, paprika, cumin, brown sugar, garlic powder, cayenne, black pepper, white pepper and salt. Add in the oil and mix well. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 11321,"Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette 4 individual mini ciabatta loaves 1/2 to 3/4-cup extra-virgin olive oil plus more for brushing bread Salt and freshly ground black pepper 1 pound mixed fresh mushrooms such as shiitake, morel, chanterelle, and domestic 2 teaspoons finely chopped fresh thyme leaves, divided 1 tablespoon minced garlic 1 tablespoon minced shallot 2 tablespoons sherry vinegar 2 tablespoons finely chopped fresh flat-leaf parsley 4 boneless, skinless chicken breast halves 3 to 4 cups arugula or watercress Instructions: Cut each ciabatta loaf in half. Brush the inside of each half with olive oil and season with salt and pepper. Place on a baking sheet and set aside. Prepare the grill and let it burn down to medium-hot coals or set a gas grill to medium heat. Place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes. Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste. Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 7 to 8 minutes. In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper, to taste. Stir well. Let the mushrooms cool, finely chop, and add to the marinade bowl. Toss well. (The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then brought to room temperature before serving.) Sprinkle salt and pepper on both sides of the chicken. Drizzle with a little olive oil. When the coals have burned down to a medium fire, place the chicken on the grill and cook until browned, about 2 minutes. Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes. Remove to a plate. In a bowl, toss the arugula with the citrus vinaigrette. Slice the chicken breasts crosswise at a 45 degree angle. Pour any accumulated chicken juices into the mushrooms and stir. Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken. Divide the arugula among the sandwiches. Place remaining slices of bread on top and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 11322,"Crispy Chicken with Jalapeno Beurre Blanc and Spicy Poblano Pepper Puree 2 chicken breasts, skin-on Kosher salt and freshly ground black pepper 3 tablespoons olive oil, divided 2 potatoes, sliced 1/2-inch thick 3 jalapenos 1 tablespoon olive oil 1 cup white wine vinegar 1 cup white wine 1 garlic clove 2 sprigs thyme 2 sticks butter, diced and kept chilled Kosher salt and freshly ground black pepper 1 red pepper 2 tablespoons olive oil 1 onion, diced 2 poblano peppers, seeded and diced 1 cup chicken stock Kosher salt and freshly ground black pepper Instructions: Chicken:
Preheat the oven to 350 degrees F.
Season both sides of the chicken with salt and pepper, to taste. In an oven-proof saute pan, heat 1 tablespoon olive oil and sear the chicken, skin side down, until the skin is crisp and golden brown, about 5 minutes. Flip the chicken over and put the pan in the oven until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 15 minutes. Remove to a plate and keep warm.
Meanwhile, liberally salt a large pot of water and add the potatoes. Bring the water to a boil over medium heat and cook the potatoes they are fork tender, about 20 minutes. Drain the potatoes in a colander and spread them out a sheet pan. Drizzle with remaining 2 tablespoons olive oil, and sprinkle with salt and pepper, to taste. Bake in the oven until golden brown.
Beurre Blanc: Cut off the tops of the jalapenos. Toss them in a small bowl with the olive oil and transfer them to a small sheet pan. Roast until the skin starts to darken and blister, about 15 minutes. Remove the pan from the oven and let the peppers cool a bit. Pull off the skin then cut them in half, lengthwise, and remove the seeds. Dice the jalapenos and set aside.
In a sauce pot over medium heat, stir together the vinegar, white wine, garlic and thyme. Let simmer until the liquid is reduced and there is only a tablespoon of liquid left in the pot. Discard the garlic clove and thyme sprigs. Add the jalapenos to the reduction. Turn down Reduce the heat to low, then whisk in the butter, little by little, until blended and smooth. Season with salt and pepper, to taste. Keep warm and set aside.
Pepper puree: Roast and peel the red pepper using the same method as the jalapenos. (To save time, roast both jalapeno and red peppers at the same time.) In a saute pan, over medium heat, add the olive oil and the onions. Saute until they become soft, around 3 minutes. Stir in the poblano peppers and cook for 2 minutes. Turn off the heat. In a blender or food processor, puree the roasted red peppers, the onion mixture, and chicken stock until smooth. Season with salt and pepper, to taste.
Spoon some of the pepper puree onto each serving plate and arrange a chicken breast on top. Drizzle with the beurre blanc and serve the potatoes on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 11323,"Sweet Potato Pudding with Tennessee Whiskey Sauce 1/4 cup butter 1/2 cup sugar 1/4 cup firmly packed brown sugar 2 eggs, beaten 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves Dash salt 2 1/2 cups uncooked sweet potatoes, shredded 1 1/2 cups milk Tennessee Whiskey Sauce, recipe follows Whipped cream 1 1/4 cups water 1/2 cup firmly packed light brown sugar 1/4 teaspoon nutmeg 1/4 cup Jack Daniel?s whiskey 1 1/2 tablespoons cornstarch 2 tablespoons butter Instructions: Preheat the oven to 400 degrees F. In a large mixing bowl, cream the butter and sugars. Add the eggs into sugar mixture, one at a time, incorporating each egg into the mixture. Add spices and salt. Stir potatoes into sugar mixture; add milk and mix thoroughly. Pour into a greased 2-quart baking dish. Bake for 50 to 60 minutes. To serve, spoon Tennessee Whiskey Sauce over and top with whipped cream. In a small saucepan combine water, sugar, and nutmeg. Bring to a boil. Combine Jack Daniel?s Whiskey and cornstarch; stir into sugar mixture. Cook until thickened. Blend in butter until melted. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 11324,"Spanish-Style Breast of Veal 1/2 cup milk 1/4 cup fresh bread crumbs 1/2 pound Chorizo sausages (about 3) 1/4 cup chopped onion, plus 2 large, quartered 1 tablespoon unsalted butter 1 egg, lightly beaten Salt and pepper 1 6-pound veal breast, boned (it will weigh 2 pounds) plus reserved bones, at room temperature 1/4 cup flour, for dusting 1/4 cup olive oil 2 carrots, thinly sliced 3 green bell peppers, coarsely chopped 4 cups dry white wine 4 cups beef stock Instructions: In a small saucepan combine milk and bread crumbs and bring to a boil over high heat. Boil 2 to 3 minutes until very thick. Transfer to a large mixing bowl. Skin chorizo, mince half and coarsely chop remainder. Add to bread-crumb mixture. In a skillet over medium heat saute onion in butter until tender, about 5 minutes. Add to bread-crumb mixture along with egg. Beat vigorously and season with salt and pepper. Cut 8 18-inch-long pieces of butcher's twine. Place boned veal breast, cut side up, with longer side facing you (longer side will be about 18 inches.) Season with salt and pepper. Mound stuffing in middle third of veal breast, leaving 1 inch uncovered on each side. Roll breast from bottom, pulling meat over stuffing to form a cylindrical stuffed package. Tie tightly at each end to enclose filling; tie firmly at 2-inch intervals to ensure that flap stays closed during cooking. Season well with salt and pepper, and coat lightly with flour. Preheat oven to 325 degrees. In a large, deep, very heavy gauge roasting pan at least 18-inches long, with sides higher than veal breast, or a dutch oven, heat olive oil over medium-high heat. Add 5 of the reserved veal bones, the quartered onions, carrots and bell peppers; saute until vegetables begin to brown, about 10 minutes. Push bones and vegetables to sides of pan, increase heat to high and add stuffed roast. Brown veal on all sides, about 10 minutes in all. Add enough wine and beef broth to reach halfway up sides of veal breast (you may not need to use all the wine and broth; however, if your pan is very large, you may need to add some more.) Bring liquid to a boil, then reduce heat to a bare simmer. Cover pan with lid or with aluminum foil; transfer to oven and cook 3 hours, checking occasionally to make sure liquid is gently simmering. Remove veal from pan to a cutting board and cover loosely with aluminum foil to keep warm. Taste braising liquid: if it needs to be intensified, season well with salt and pepper and boil over high heat until reduced and flavorful. Discard veal bones. Remove strings and slice veal breast in 1/2-inch slices. Serve veal, sauce and braising vegetables, with garlicky potatoes or rice. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 11325,"Sausage and Gravy Biscuit Sandwiches 1 roll breakfast sausage, cut into eight 3/4-inch slices 1 tablespoon butter 2 cloves garlic, minced 2 tablespoons all-purpose flour 1 cup whole milk Kosher salt and freshly ground black pepper 2 teaspoon chopped fresh chives 8 Grapevine KY Buttermilk Biscuits, recipe follows, warmed, or your favorite biscuit Honey, for drizzling 4 cups self-rising flour, plus more for dusting 1 stick good butter, plus 3 tablespoons melted 2 to 3 cups cold buttermilk 1 tablespoon vegetable oil Instructions: Heat a skillet to medium heat and brown sausage until crisp, 5 to 7 minutes a side. Reserve the fat in the pan and set aside the sausage. Add the butter to reserved fat and melt. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until blonde, 2 to 3 minutes. Slowly whisk in the milk and some salt and pepper, and simmer until thickened, 3 to 5 minutes. When ready to serve, stir in the chopped chives. For the sandwich build: With a fork, carefully split a hot Grapevine KY Buttermilk Biscuit in half. On the bottom biscuits, drizzle some honey, and then place the sausage patties delightfully on top. Slather on some gravy and top with the other biscuit half -- simple, yet mind blowing. Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits. Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!) Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11326,"Chocolate Hazelnut Celebration Cake Nonstick cooking spray, for the pans 1 cup unsalted roasted hazelnuts 2 1/4 cups all-purpose flour 1 3/4 cups granulated sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 3/4 teaspoon baking soda 1 cup milk 1/2 cup vegetable or canola oil 1 tablespoon vanilla extract 2 large eggs 3/4 cup hot coffee 4 cups powdered sugar 1 cup (2 sticks) unsalted butter, softened 1 1/2 teaspoons vanilla extract A good pinch of kosher salt 1/4 cup heavy cream Mustard yellow food coloring Dusty rose pink food coloring Marzipan kneaded with food coloring and cut into cute shapes (we\u2019re making houses) Crushed unsalted roasted hazelnuts Green sprinkles, optional Orange sprinkles, optional Instructions: For the cake: Preheat the oven to 350 degrees F. Grease four 6-inch-round, 3-inch-tall cake pans and line the bottoms with parchment. Put the hazelnuts in a food processor and grind them until you have small crumbs. Measure out 1/4 cup of the hazelnut crumbs and set them aside for the frosting. Pour the remaining hazelnut crumbs into a large bowl and whisk in the flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the hot coffee. It will be a very thin batter. Pour into the prepared cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack. For the frosting: While the cakes are cooling, use an electric mixer to beat together the powdered sugar, butter, vanilla and salt until smooth. Mix in the heavy cream until smooth. Scoop out a tiny amount of frosting for the mustard-colored dollops, add the mustard yellow food coloring and mix until combined. Transfer the yellow frosting to a piping bag with a small round tip. To the remaining frosting, add the dusty rose pink food coloring and mix until the desired shade of pink. Measure out 1 cup of the pink frosting and transfer it to a small bowl. Fold in the reserved 1/4 cup ground hazelnuts. Level your cake layers and spread the top of one of them with the hazelnutty frosting. Place a second layer on top, then frost the top with more of the hazelnutty frosting. Continue with the remaining 2 layers. Frost the top and sides with the remaining pink frosting without nuts. For the decorations: Decorate with mustard dollops of frosting around the edge. Add marzipan house cutouts of white houses with green shutters, crushed hazelnuts, green grass sprinkles, orange sun sprinkles or whatever else you'd like! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 11327,"Bamboo Leaf Purple and White Potato Salad 1 1/2 pounds purple potatoes, cut into mini-potato size 1 1/2 pounds mini white potatoes 12 bamboo leaves, soaked overnight in water 1 tablespoon vegetable oil 2 cups fresh basil leaves, picked and torn 5 tablespoons almond oil 1 1/2 teaspoons kosher salt 1 teaspoon black peppercorns, cracked 2 teaspoons white truffle oil Turmeric Goat Yogurt Sauce, for serving, recipe follows Finely grated zest of 2 lemons, for garnish Green onions, finely sliced, for garnish
5 tablespoons goat milk yogurt 1/4 teaspoon ground turmeric Pinch kosher salt Pinch cracked black peppercorns 1 clove garlic, pureed Instructions: Preheat the grill to 400 degrees F using hickory lump charcoal. Stack 2 even layers of aluminum foil, and then stack 2 more even layers on top crosswise. Stack 6 of the bamboo leaves on top, alternating each crosswise and lengthwise.
Place the potatoes into the middle of the bamboo leaves and drizzle with the vegetable oil. Place the remaining bamboo leaves on top of the potatoes in the same alternating layers and tightly close up the whole package so the potatoes stay firmly in place. Wrap in more foil until completely sealed.
Roast the potatoes on the lowest rack of the grill, covered with the lid, until tender and hot, 1 hour 30 minutes.
Combine the basil, almond oil, salt and peppercorns in a clean bowl. Toss in the potatoes until fully coated and the basil begins to wilt. Drizzle in the truffle oil and toss again.
Serve the potatoes hot with Turmeric Goat Yogurt Sauce and garnished with the lemon zest and green onions. Combine the yogurt, turmeric, salt, pepper and garlic in a bowl and mix well. Transfer to a squeeze bottle and refrigerate 1 hour to mellow the raw garlic flavor. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]

" 11328,"Coconut Chicken with Rice Noodles 2 teaspoons vegetable oil 8 small skin-on, bone-in chicken thighs (about 3 pounds) Kosher salt and freshly ground pepper 2 tablespoons plus 1 teaspoon packed dark brown sugar 1 tablespoon fish sauce 1/2 cup light Thai coconut milk 2 tablespoons plus 1 teaspoon distilled white vinegar 1/2 English cucumber 1 large carrot 6 ounces thin dried rice noodles 1/4 cup torn fresh mint Instructions: Bring a pot of water to a boil. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and pepper. Add skin-side down to the skillet and cook until dark brown and crisp, about 8 minutes; flip and brown the other side, 2 minutes. Remove to a plate and wipe out the skillet. Off the heat, add 2 tablespoons brown sugar to the skillet and sprinkle the fish sauce over the sugar. Return the skillet to medium heat, stir and bring to a simmer. Add the coconut milk and 1 teaspoon vinegar; stir to combine. Return the chicken skin-side up to the skillet and gently simmer in the sauce, turning occasionally, until cooked through, about 25 minutes. Add a splash of water occasionally if the sauce gets too thick.
Meanwhile, halve the cucumber lengthwise and scoop out the seeds. Cut the cucumber and carrot into thin matchsticks. Toss with the remaining 2 tablespoons vinegar, 1 teaspoon brown sugar and 3/4 teaspoon salt in a medium bowl. Remove the boiling water from the heat, add the rice noodles and stir to loosen. Let sit until tender, 2 to 4 minutes, then drain and rinse under cold water. Shake out as much water as possible. Divide the noodles and chicken among plates. Spoon the coconut sauce on top. Serve with the vegetables; top with the mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 11329,"Red Lentil Salad 1 cup red lentils or Le Puy French green lentils 1 large fresh bay leaf 1 large russet potato, peeled and cut into 1/2-inch dice Kosher salt 3 tablespoons vegetable oil 1 small red onion, finely chopped 2 cloves garlic, finely chopped One 1-inch piece ginger, peeled and grated 1 red cl pepper, finely chopped 1 tablespoon tamarind paste 1 tablespoon ground turmeric 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon powdered mustard 1/8 teaspoon cinnamon Handful fresh cilantro leaves, finely chopped 2 cups baby spinach, chopped Juice of 1 lime Instructions: Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook. Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl. Drain the lentils and run under cold water to cool. Drain well and add to the potatoes. Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and cl pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat. Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 11330,"Slow-Cooker Mushroom Barley Risotto 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, sliced 1 1/2 cups pearl barley 4 sprigs fresh thyme 8 ounces carrots, finely chopped 3 cups lower-sodium vegetable broth 1 ounce Parmesan, grated (2/3 cup) 1 tablespoon sherry vinegar 1/4 cup chopped fresh flat-leaf parsley Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the onions and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until browned, about 2 minutes. Stir in the barley and thyme and cook, stirring, until the barley is just golden, about 2 minutes.
Transfer to a 6-quart slow cooker and add the carrots, broth, 1 1/2 cups water and 1/4 teaspoon salt. Cover and cook on high until the liquid is absorbed and the carrots and barley are tender, about 3 hours.
Discard the thyme and stir in the Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Thin out the risotto with warm water for desired consistency as needed. Top with parsley and season to taste with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11331,"Pickled Dressing 3/4 cup Greek yogurt 2 tablespoons drained brined capers 2 tablespoons chopped pickles Kosher salt and freshly ground black pepper 2 tablespoons lemon juice 2 tablespoons pickle juice or caper brine Instructions: Whisk together the yogurt, capers, pickles and a generous pinch of salt in a small bowl. Whisk in the lemon juice, pickle juice and a couple turns of freshly ground black pepper until blended. ","[Chardonnay, Sauvignon Blanc, Riesling]" 11332,"Sea Bass with Potatoes and Tomatoes in Parchment with Angel Hair Pasta and Arugula Salad with Lemon and Olive Oil 1 sea bass (about 2 pounds) scaled and cleaned with head and tail on Kosher salt and freshly ground pepper 6 sprigs fresh thyme 4 fresh bay leaves 8 sprigs parsley 1 large potato, peeled, thinly sliced 1/2 red onion, sliced paper thin 8 cherry tomatoes, sliced in half 3 tablespoons olive oil 1/2 cup dry white wine, plus 1 cup wine, for sauce 2 shallots, diced 2 cloves garlic, minced 2 cups clam broth 3/4 pound angel hair pasta, cooked al dente Extra virgin olive oil 1/2 pound arugula leaves, washed and dried 1 lemon 3 tablespoons extra virgin olive oil Salt and freshly ground pepper 2 ounces thinly shaved Parmigiano-Reggiano Instructions: Preheat the oven to 450 degrees F. Place the fish on one half of a sheet of parchment paper large enough to wrap the entire fish. Season the fish inside and out with salt and pepper. Tuck the herbs inside of the fish. Spread the potatoes, onion and tomatoes over and around the fish. Drizzle with the 3 tablespoons olive oil and the 1/2 cup wine and season again with salt and pepper. Fold the other half of the paper over the fish, double fold the edges and crimp. Place the package on a baking sheet and place in the center of the oven and bake for 25 minutes. In a saute pan, sweat shallots and garlic. Add the remaining 1 cup of wine and clam broth. Reduce by half. Toss pasta with reduction. Remove the package from the oven and cut it open with scissors. Let sit a few minutes. Divide the pasta among 4 plates, then fillet the fish and divide it among the plates. Arrange several spoonfuls of the vegetables around the fish and ladle some of the juices over the fish and pasta. Drizzle with some of the cooking juices and extra virgin olive oil. Arugula Salad: Place arugula on a large platter. Squeeze lemon juice over and drizzle with olive oil. Season with salt and pepper and toss to coat. Place slices of cheese on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 11333,"Marinara Sauce 1 large Spanish onion, chopped 6 to 8 garlic cloves, minced 1 cup extra-virgin olive oil 3 (28-ounce) cans tomatoes, crushed by hand 1/2 cup basil, chopped 1 1/2 tablespoons salt 1 teaspoon black pepper 1 teaspoon oregano 1/2 chopped parsley, chopped 3 tablespoons tomato paste Instructions: Saute onions and garlic with olive oil in a 4-quart saucepan. When onions and garlic are golden color, add tomatoes, basil, salt, pepper, oregano, parsley and tomato paste. Bring to a boil, lower heat and simmer for 1 hour, stirring constantly stirring. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 11334,"Roasted Spaghetti Squash with Curry-Shallot Butter 1 spaghetti squash (about 2 1/2 pounds) 4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 teaspoons mild curry powder
2 teaspoons minced shallots 1 teaspoon minced fresh cilantro
1/2 teaspoon kosher salt, plus more if needed
Finely grated zest of 1/2 lemon
Freshly ground black pepper
1/3 cup toasted pine nuts (about 1 1/2 ounces) Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet. Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallots, cilantro, salt, lemon zest and pepper to taste until well combined. Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Serve warm with the pine nuts scattered on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11335,"Stir Fried Wild Rice with Apples and Sun Dried Cherries 2 tablespoons olive oil 2 tablespoons finely minced onions 1 tablespoon curry powder 1 apple, peeled, cored, and cut into small cubes 1 cup chopped mushrooms 1/4 cup sun dried cherries 1 1/2 cups cooked wild rice Salt and freshly ground black pepper, to taste Instructions: Heat saute pan. Add olive oil and saute minced onions and curry powder until translucent. Add chopped apple, mushrooms and sun-dried cherries and cook until mushrooms are cooked through. Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11336,"Green Chicken Chilaquiles Stew 2 cups chicken stock 1 pound skinless boneless chicken breasts 2 tablespoons plus 1 cup vegetable oil 1 onion, chopped 3 garlic cloves, minced 2 cups Tomatillo Salsa (see recipe) 10 small corn tortillas, cut into 1/2 inch wide strips 1 bunch cilantro, leaves chopped 1/4 cup grated Cotija cheese 1/4 cup finely diced onion 1/2 cup crema 1 pound fresh tomatillos, husked, cut into quarters 3 large jalapeno chilies, stemmed, seeded (optional), chopped 1/2 cup cold water 1/2 medium onion, cut in half 2 bunches fresh cilantro 2 teaspoons salt Instructions: Bring chicken stock to boil in deep skillet. Season chicken with salt and pepper. Add to broth. Cover and cook until chicken is opaque in center, about 8 minutes. Transfer chicken to work surface; reserve stock. Cool chicken. Shred. Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add 1 chopped onion. Saute until soft. Add garlic and saute until fragrant, about 2 minutes. Add salsa and reserved stock. Simmer 10 minutes. Pour 1 cup vegetable oil into large skillet. Heat over medium heat. When hot, fry tortillas in batches until golden brown and crisp. Using slotted spoon, transfer tortillas to paper towels and drain. Add shredded chicken to salsa pot. Bring to boil. Add cilantro. Season to taste with salt and pepper. Stir in fried tortilla chips. Ladle into bowls. Sprinkle with cheese and finely chopped onion. Place dollop of crema in center and serve. Place tomatillos, jalapenos and water in blender. Coarsely chop. Add onion, cilantro and salt. Puree until smooth, about 2 minutes. Transfer to medium saucepan. Simmer until reduced to 2 cups, about 10 minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 11337,"Coconut Popsicles 1/2 cup rum or pineapple juice 6 coconut all-fruit popsicles (recommended: Frozen Fruit) 1 cup demarara or turbinado sugar 1/2 cup rum or pineapple juice 6 coconut all-fruit popsicles (recommended: Frozen Fruit) 1 cup demarara or turbinado sugar Instructions: Pour the rum or pineapple juice into a tall and narrow glass. Remove the popsicles from their wrappers and, 1 at a time, submerge them, tilting the glass to completely moisten the entire popsicle. Sprinkle each side of the popsicle with some sugar and arrange the popsicles on a plate and serve immediately. Pour the rum or pineapple juice into a tall and narrow glass. Remove the popsicles from their wrappers and, 1 at a time, submerge them, tilting the glass to completely moisten the entire popsicle. Sprinkle each side of the popsicle with some sugar and arrange the popsicles on a plate and serve immediately. ","[Rum, Moscato, Sauvignon Blanc, Vinho Verde]" 11338,"Grilled BBQ Pizza 6 tablespoons olive oil, divided 1 medium onion, sliced 1/4-inch thick 1 medium green pepper, seeded and sliced in 1/2-inch strips 2 medium garlic cloves, smashed Salt and freshly ground black pepper Store-bought pizza dough, divided into 4 pieces Flour, for rolling 1/4 cup BBQ sauce (recommended: Neely's BBQ Sauce, recipe follows) 2 cups cooked pulled pork, optional 8 ounces shredded mozzarella 1/4 cup grated Parmesan 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Place a large saute pan with 2 tablespoons oil over medium heat. Add the onions, peppers, garlic, and salt and pepper, to taste. Saute until vegetables are softened, about 2 to 3 minutes. Preheat grill to medium-high. On a floured surface, roll each piece of dough into a 6-inch circle. Brush both sides of dough with oil and place directly onto grill. Close grill top for 1 to 2 minutes, then flip and cook the other side. Remove from the grill. Brush BBQ sauce evenly over each pizza. Place sauteed vegetables and pork on top. Sprinkle with mozzarella and Parmesan cheese and place back onto the grill. Close the lid for 2 to 3 minutes or until the cheese melts. In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 11339,"Levain Bakery Oatmeal Raisin Scones 3 cups all-purpose flour, plus more for the counter 2 1/2 cups rolled oats 3/4 cup white sugar 2 tablespoons baking powder 1 teaspoon kosher salt 12 ounces sweet butter, cold and diced small 1 cup golden raisins 1 1/2 cups half-and-half Instructions: Preheat the oven to 350 degrees F. Combine everything except the half-and-half until just combined. Do not over mix. (Mixture will not be creamed, just mixed together.) Quickly pour in 1 1/4 cups of the half-and-half while mixing quickly. If the dough appears at all dry add the remaining 1/4 cups of half & half until just combined. Again, do not over mix. Turn the dough out onto a very well floured surface. If the dough is very sticky, flour the top of the dough also. Pat the mixture into a layer 3/4 to 1-inch thick. Using a 2-inch diameter round cutter, cut out the scones, dipping the cutter into flour each time between cuts. Place each scone, as cut, onto a parchment paper covered sheet pan leaving 2 to 3 inches between each scone. This should make 12 round scones. (You can also form dough into rectangular shape and cut with a knife into 12 square or triangle scones.) Bake for about 18 minutes or until golden brown on both the top and bottom of scones. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11340,"Curried Chicken Pot Pie 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 2 large organic chicken breasts, cut into bite-size pieces 1/4 cup flour, for lightly tossing chicken pieces 2 onions, diced 3 carrots, diced 4 cups organic chicken stock 1/4 cup raisins 2 tablespoons brown sugar 1 tablespoon hot curry powder 1 teaspoon turmeric 1/2 cup coconut milk 1 tablespoon hot mango chutney Juice of 1 lemon 1/4 cup slivered almonds, toasted 1/4 cup minced fresh coriander (cilantro) 1 (8-ounce) store-bought refrigerated pie dough 2 egg whites, beaten Instructions: Preheat the oven to 450 degrees F. In a pot, heat the olive oil and butter on medium-high. Lightly toss the chicken cubes in flour and then add them to the pot along with the onion and carrots. Saute for 8 to 10 minutes, until the chicken is slightly golden on all sides. Deglaze the pot with the organic chicken stock. Add the raisins, brown sugar, hot curry, turmeric, coconut milk, mango chutney, and lemon juice. Stir to combine, and bring to a simmer. Turn the heat to medium-low and reduce for 20 minutes. Stir in the toasted slivered almonds and sprinkle with minced coriander (cilantro). Ladle into 6 (6-ounce) cup ramekins. Roll out the pie crust to 1/4-inch thickness, and dust it with flour. Cut the pastry into circles, about 1-inch wider than the ramekins. Cover the ramekins with the pie crust and pinch the edges. With a fork, poke some holes in the pie crust. To add a personal touch, use cookie cutters to form shapes with the remaining pie dough and use these to decorate the pie crust. Brush the top of the pie crusts with egg whites and bake for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 11341,"Spicy Not-Baked Beans 1 clove garlic, finely chopped 1 teaspoon to 1 tablespoon hot sauce, mild to spicy, eyeball it 1 teaspoon ground cumin, 1/3 palmful, eyeball it 2 lemons, juiced 1/3 cup extra-virgin olive oil, eyeball it 1 small red or green bell pepper, chopped 1/2 red onion, finely chopped 1/4 seedless cucumber, chopped 2 handfuls (1/3 to 1/2 cup) flat-leaf parsley, chopped 2 cans butter beans, rinsed and drained well Salt and pepper Instructions: Combine the garlic, hot sauce, cumin, lemon juice, and extra-virgin olive oil in a bowl then add the chopped vegetables, parsley, and beans. Toss salad to coat in dressing and season liberally with salt and pepper. Serve immediately or chill up to 3 days. ","[Rioja, Tempranillo, Garnacha, Barbera]" 11342,"Balmoral Sunrise 1 pint orange juice 1 lime, juiced 2 teaspoons honey 2 eggs Grated nutmeg Instructions: Combine the orange juice, lime juice, honey, and eggs in a blender and mix until smooth. Pour into glasses and garnish with grated nutmeg, to taste. ","[Chardonnay, Moscato, Riesling]" 11343,"Chocolate Tart with Hazelnut Shortbread Crust Crust 1 cup whole-wheat pastry flour 1/4 cup all-purpose flour 1/2 cup hazelnuts 1/4 cup sugar 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons hazelnut oil or canola oil 1 tablespoon ice water Filling 1 1/2 teaspoons unflavored gelatin 1 tablespoon water 3/4 cup low-fat milk 2 large egg yolks 2 1/2 tablespoons plus 1/4 cup sugar, divided 1 tablespoon all-purpose flour 2 ounces unsweetened chocolate, finely chopped 1 tablespoon coffee liqueur, such as Kahlua (optional) 4 teaspoons dried egg whites (see Ingredient Note), reconstituted according to package directions (equivalent to 2 egg whites) 1/8 teaspoon cream of tartar Instructions: A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.; Preheat oven to 400F. 2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. 3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack. 4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling. 5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly. 6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth. 7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour. NUTRITION INFORMATION: Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrate; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium. 2 Carbohydrate Servings Exchanges: 2 carbohydrates (other), 3 fat TIP: Ingredient Note: Dried egg whites are pasteurized-a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions. MAKE AHEAD TIP: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom) From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Pinot Noir, Barolo, Tempranillo, Ribera del Duero]" 11344,"Pork cl Verde 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes 2 teaspoons salt 1 teaspoon freshly ground black pepper Flour for dredging 1/4 cup vegetable oil 3 yellow onions 2 green bell peppers, cut into 1-inch cubes 2 Anaheim or Poblano chiles, cut into 1-inch cubes 2-3 jalapenos, seeds removed, and finely chopped 3 garlic cloves, peeled and finely chopped 1 1/2 pounds tomatillos, roasted, peeled and chopped 1 tablespoon dried oregano 2 teaspoons ground cumin 2 tablespoons coriander seeds, crushed and soaked in a scant amount of water 2 bay leaves 1 bunch cilantro leaves, cleaned and chopped 4 cups chicken stock Instructions: Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more. Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 11345,"Shrimp Scampi over Pesto Couscous 1 cup fresh basil leaves 2 tbsp. chopped garlic 1/4 cup chopped walnuts 1/4 cup grated Parmesan cheese 1/3 cup, plus 1 tbsp. canola oil 1 (10-ounce) package couscous 1/2 tsp. red pepper flakes 1/2 cup chicken broth Juice of 1 lemon 1 (1-pound) bag frozen raw shrimp, thawed, shelled, deveined, tails left on 1 tbsp. chopped fresh parsley Kosher salt, to taste Black pepper, to taste Instructions: Make the pesto: In the bowl of a food processor, pulse together the basil, 1 tablespoon garlic, walnuts, and Parmesan cheese. With the food processor running, slowly drizzle in cup oil. Season with salt and pepper. Make the couscous: In a medium saucepan over medium-high heat, bring 2 cups of water and 1/2 teaspoon of salt to a boil. Remove from the heat, stir in the couscous, cover, and let stand for 5 minutes, or while you cook the shrimp. When you are ready to serve, stir half the pesto into the couscous. Cook the shrimp: In a large skillet over medium heat, add 1 tablespoon oil, 1 tablespoon garlic, and red pepper flakes, and cook for 30 seconds. Add the broth and lemon juice, and cook until it bubbles. Add the shrimp, season with salt and pepper, give it a good stir, and cook until the shrimp is pink and cooked through, about 3-4 minutes. Remove the pan from the heat and stir in the parsley. Serve immediately, spooning the shrimp and sauce over the Pesto Couscous. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11346,"Iced Citrus Crackle Cookie 3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cups sugar 1 tablespoon finely grated citrus zest (Meyer or regular lemon, tangerine or lime) 2 large egg yolks, room temperature 3/4 teaspoon lemon extract (or use all orange extract for tangerine cookies) 1/4 teaspoon orange extract 2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1 cup confectioners' sugar, sifted 2 tablespoons colored sanding sugar (yellow, orange or green, depending on the flavor of the cookie) 1 tablespoon finely grated citrus zest (the same flavor of the cookie) 2 to 3 tablespoons freshly squeezed citrus juice (the same flavor of the cookie) Instructions: Evenly space the oven racks in the oven and preheat to 375 degrees F. on the convection setting, if available. Line 2 baking sheets with parchment paper or silicone mats. Beat the butter in a medium bowl with an electric mixer on medium-high heat until smooth. Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes. (The creaming is important to get a great texture so don't skimp here.) Add the yolks, 1 at a time, beating well after each addition. Beat in the extracts. Whisk the flour, baking soda and salt together in a bowl. Stir the dry ingredients into the wet mixture, mixing at low speed to make a soft dough. Scoop the dough into rounded heaping tablespoons with a cookie scoop or measuring spoon. Space the cookies about 2-inches apart on the prepared pans. Freeze for at least 30 minutes. (The cookies can be frozen for up to 1 month.) Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes. Transfer to a rack to cool. For icing: Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl. Add the citrus juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but keep in mind that if the icing is too loose it won't set.) Dip the rounded side of the cooled cookies into the icing; then let the excess icing fall back into the bowl. Dry cookies icing side up on a rack. Serve. Store in an airtight container for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11347,"Fruit-Stacked Sticks 1/2 cored fresh pineapple from the produce department, available in sacks or tubs 1 seedless navel oranges or Sicilian blood oranges 8 strawberries, hulled (remove the greens and the tiny tops where fruit attached to vine using a small paring knife) 4-inch skewers 3/4 cup sugar 3/4 cup water 1 lemon, zested 1 lime, zested Instructions: Cut pineapple half lengthwise. Cut the half into quarters lengthwise. Cut the quarters into 6 chunks, making 24 pieces. Trim the ends off the orange and remove the peel. Cut the orange into 6 wedges then cut wedges in half across. Stack 8 pieces of pineapple and 3 pieces of orange and 2 strawberries on each 4-inch skewer. Place skewered fruit on shallow dish. In a sauce pot combine sugar and water and place over high heat. Add the zests to the sugar. Bring sugar to a simmer, or until the sugar has completely dissolved. Remove the citrus infused sugar from heat and pour over the skewers. Let flavors infuse 10 to 15 minutes in the refrigerator. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 11348,"Creamy Rich Walnut Fudge 4 ounces unsweetened chocolate, chopped 1 1/4 cups milk 3 cups sugar 2 tablespoons light corn syrup 1/8 teaspoon salt 1/4 cup butter 1 teaspoon vanilla extract 1/2 cup chopped walnuts, optional Instructions: In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F). Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 11349,"Grilled Corn on the Cob Wrapped In Foil 4 tablespoons unsalted butter, melted 2 teaspoons ground cumin 1/2 teaspoon cayenne pepper Kosher salt 4 ears yellow corn, shucked 2 tablespoons chopped fresh cilantro 4 wedges fresh lime Instructions:

1. Preheat a grill to medium-high heat. Combine the butter, cumin, cayenne and 1/2 teaspoon salt in a small bowl. Brush half of the butter mixture over the ears of corn and wrap each ear in a piece of heavy-duty foil.
2. Place the wrapped ears of corn on the grill and cook, turning every 10 minutes, until the corn feels soft on all sides when you squeeze it with tongs, about 30 minutes. Remove from the grill and cool for about 5 minutes.
3. Unwrap the corn, being careful of steam, and place on a serving platter. Brush with the remaining butter mixture, sprinkle with the cilantro and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 11350,"Muffuletta Sandwich Round Italian bread, whole 1 1/2 cups Muffuletta Olive Salad, recipe follows 6 ounces fontina cheese, sliced 8 ounces mortadella, thinly sliced 1 bunch arugula, washed and dried 8 ounces capicolla, thinly sliced 2 roasted red peppers 8 ounces salami, thinly sliced 1/2 cup coarsely chopped green olives with pimento 1/2 cup pitted and coarsely chopped black olives 1/2 cup coarsely chopped pickled cocktail onions (sour) 1/4 cup extra-virgin olive oil 1 tablespoon red wine vinegar 1 1/2 teaspoons garlic, minced 1/4 cup roughly chopped roasted red peppers 1/4 cup roughly chopped roasted yellow peppers 1/4 cup basil chiffonade, see Cook's Note* 2 tablespoons finely chopped parsley leaves 1 teaspoon finely chopped oregano leaves 1/8 teaspoon chili flakes Instructions: Insert your knife 1 inch from the top edge of the loaf at a 45 degree angle and cut around the loaf until the lid comes off. Set lid aside. Pull excess bread out of the center of the loaf to create a hollow effect. Level off the inside of the lid and begin assembly. Brush the lid with some of the oil mixture from the olive salad. Spread the olive salad on the bottom half of the bread and begin to layer the sandwich, starting with the fontina cheese, mortadella, arugula, capicolla, red peppers, and finishing with the salami. Wrap the sandwich tightly with plastic wrap and put on a plate. Place a cast iron skillet on top of the sandwich to weigh it down and put it in the refrigerator overnight. Bring to room temperature before serving. Cut into wedges. Combine all ingredients. Serve at room temperature. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 11351,"Mixed Berry Icebox Shortcakes 2/3 cup heavy cream 2/3 cup sour cream 1/4 cup light corn syrup 1 vanilla bean, split lengthwise and seeds scraped 1 1/4 cups raspberries 1 1/4 cups blueberries 1 1/4 cups chopped strawberries (from about 2 cups whole; cut into pieces about the same size as the raspberries) 1/4 cup sugar 6 round shortbread cookies, lightly crushed (about 4.7 ounces) Instructions: Beat together the heavy cream, sour cream, corn syrup and vanilla bean seeds in a large bowl with an electric mixer on medium-high speed to medium-stiff peaks, about 2 minutes. Spoon the cream mixture into a large resealable plastic bag or pastry bag. Reserve 6 of the raspberries for serving. Toss together the blueberries, strawberries, sugar and remaining raspberries in a large bowl. Let sit at room temperature, tossing occasionally, until the sugar has completely dissolved and the berries are very juicy, about 30 minutes.
   Neatly layer 2 tablespoons vanilla bean cream, 1 tablespoon crushed cookies and 2 tablespoons berries with juice in each of six 8-ounce mason jars, making sure each layer is pressed against the glass and visible. Repeat with 1 more layer of the cream, cookies and berries in each jar. Pipe any remaining cream on top of the berries. Secure the lids on the jars and refrigerate for at least 8 hours and up to 12.
   When ready to serve, remove the lids and garnish each jar with a reserved raspberry. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 11352,"Prosciutto and Spinach Pinwheels 1 large red bell pepper 2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry) 8 slices prosciutto ham 12 leaves fresh spinach 1/4 cup shredded Cheddar 1/8 cup Parmesan 2 eggs, beaten for egg wash Instructions: Preheat oven to 350 degrees F. Place the pepper in a roasting pan and roast in the oven, checking every 15 minutes, and turning with tongs until the skin is fully wrinkled and charred black. When the peppers is done, use tongs to put it into a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the pepper from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skin of the pepper while it is in the water. You will be left with a beautifully cooked red pepper with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips and set aside. Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough \jelly roll\ style into a log (so the cross-section of the roll will be a spiral design, the \pinwheel). Place the logs in the freezer for 50 minutes. Preheat oven to 350 degrees F. Remove \pinwheel\ logs and from freezer and cut into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake until golden brown, approximately 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 11353,"Goat Cheese Pear Salad 2/3 cup fresh goat cheese, crumbled 12 cups mesclun loosely packed 1 Bosc pear quartered lengthwise, remove core, slice to 1/8-inch thick 1/4 cup olive oil 1/3 cup diced pancetta, about 1/4-inch squares 1/2 teaspoon chopped garlic 2 tablespoons tomato concasse 2 tablespoons chopped parsley 1 tablespoon plus 4 teaspoons zin vinegar Salt and pepper 4 teaspoons toasted pine nuts Instructions: Place the goat cheese, mesclun and pear in a large mixing bowl. Heat the oil and pancetta in a medium saute pan on high heat until the pancetta just starts to brown. Remove from heat. Add the garlic and quickly shake the pan until the garlic starts to brown. Add the tomato and parsley and combine well. Add the zin vinegar and season with salt and pepper. Return to high heat and boil. Pour the vinaigrette over the mesclun mixture and toss well. Sprinkle with pine nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 11354,"Hibiscus Juice 6 cups water 1 1/2 cups dried hibiscus flowers, also known as sorrel 3-inch piece fresh ginger, sliced 1/2 cup sugar Instructions: In a large saucepan combine the water, flowers, and ginger. Bring to a simmer and cook for 20 minutes. Add sugar and stir until dissolved then strain through a fine strainer. Let juice cool and then chill in refrigerator until needed. Serving Suggestions: This juice is great alone or mixed with other juices or cocktails. ","[Riesling, Moscato, Vinho Verde]" 11355,"Citrus Carpaccio 1 red onion 1 kumquat
   1 orange
   1 bunch fresh cilantro
   1 cup neutral oil Juice of 2 limes
   2 teaspoons Mexican cane sugar Kosher salt 2 cups raw pistachios
   Pinch ground cumin Pinch dried oregano
   3 red Fresno chiles 1 tablespoon extra-virgin olive oil Instructions: Slice the red onion paper thin and soak in ice water until ready to use. Slice the kumquat and orange about 3 centimeters thick; arrange on 4 serving plates. Make the cilantro vinaigrette: Puree some cilantro (with stems) in a blender with the neutral oil. Add the lime juice and sugar; blend until emulsified. Add salt to taste. Pound the pistachios in a mortar and pestle along some cilantro leaves and the cumin and oregano until coarsely ground. Sprinkle the mixture over the citrus slices. Drain the red onions, pat dry and scatter over the citrus. Seed the chiles and puree them in a blender with the olive oil until smooth. Drizzle each plate with the cl oil and garnish with cilantro leaves.
   ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 11356,"Buckwheat Blini and Smoked Seafood Salad 1 cup flour 2/3 cup buckwheat flour 1 teaspoon salt 1 1/2 teaspoons dry yeast 1 cup warm milk 3 tablespoons butter 1 egg, separated Vegetable oil 4 ounces smoked trout 4 ounces smoked mackeral 1 orange, juiced 1 orange, zested 2 teaspoons fresh horseradish 1 tablespoon chopped chives 1 tablespoon sour cream 1 teaspoon olive oil Instructions: Sift flours and salt and place in bowl and add yeast. Stir in milk and let rise until it doubles in size. Add butter and egg yolk. Stiffly beat egg whites and fold into the batter. Let stand for 30 minutes. Heat 1 tablespoon of oil in a hot griddle. Spoon 1 tablespoon batter per blini onto griddle. Cook over medium heat for about 2 minutes a side. Place on paper towels while preparing smoked seafood salad. SMOKED SEAFOOD SALAD: Skin and flake fish. Whisk orange juice, zest, horseradish, chives, and sour cream. Slowly whisk in oil. Toss with seafood and serve over blinis. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11357,"Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad Extra-virgin olive oil 1 large onion, finely diced Kosher salt Pinch crushed red pepper flakes 4 cloves garlic, minced 1 (28-ounce) can Italian plum tomatoes, passed through a food mill Water 1 large head cauliflower, coarsely chopped 1 lemon, zested 1/4 cup slivered Gaeta or kalamata olives 1/4 cup sliced caperberries, cut into thin rounds 4 (6-ounce) wild striped bass fillets with skin 1 bunch Italian parsley, leaves picked 1 lemon, juiced Instructions: For the stew: Coat a large saucepan with olive oil. Add the onions and bring to a medium heat. Add a generous pinch of salt and a small pinch of crushed red pepper. Cook for 5 to 7 minutes or until the onions look wilted and cooked but do not have any color. Add the garlic and cook for another 2 to 3 minutes. Stir in the tomatoes and 3/4 of a can of water, and season with salt. Bring the mixture to a boil, reduce to a simmer and cook for 20 to 30 minutes. Taste, it should taste good. Bring a pot of water to a boil over medium heat and season it generously with salt. It should taste like the ocean. Add the cauliflower, let the water come to a rolling boil and cook the cauliflower for an additional 5 to 7 minutes. When done it should be really soft and almost falling apart. Strain the cauliflower and add it to the tomato mixture. Cook the cauliflower in the tomato sauce until the cauliflower has completely broken up and the sauce clings to the cauliflower, about 20 to 30 minutes. Taste to see if the seasoning needs to be adjusted. Stir in the lemon zest, olives and caperberries. Reserve. (This can totally be done ahead, it actually gets better when it IS done ahead. But it is still really good when made to order.) For the fish: Preheat the grill to medium and brush with oil if needed to remove any food particles. Pat the fish skin dry to make sure it is really dry. If you have time, let it hang out to dry for a few minutes before you grill it. Drizzle with olive oil and season with salt on both sides. Put the fish, skin side down, on the preheated grill. Cook the fish for 2 to 3 minutes and then rotate the fish 90 degrees to create crisscross grill marks. Cook for another 2 to 3 minutes and then turn the fish over and cook for another 2 minutes. To assemble: Reheat the cauliflower if it was done ahead. Serve the fish on serving plates, leaning on a mound of the cauliflower. In a small bowl toss the parsley with the lemon juice, salt and big fat drizzle of finishing oil. Garnish the fish with the parsley salad and more finishing oil, if desired. YAY! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11358,"Tilapia Pockets with Cilantro-Lemongrass Mojo 5 (4-inch) lemongrass stalks, white bulb only, root end trimmed, outer layers peeled off and stalk bruised with the back of a knife, thinly sliced 1 tightly packed cup fresh cilantro leaves 1/2 tightly packed cup fresh mint leaves plus 2 tablespoons chopped, for garnish 1 cup extra-virgin olive oil 2 garlic cloves, peeled 2 jalapenos, halved, seeded and roughly chopped 1 tablespoon paprika 1 teaspoon salt 2 tablespoons sherry vinegar 4 (8-ounce) skinless tilapia fillets 3/4-inch to 1-inch thick Instructions: Preheat your oven to 350 degrees F. Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour. Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets. Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 11359,"Don Quixote 1 ounce simple syrup 4-5 basil leaves 1 ounce fresh lime juice 2 bar spoonfuls of orange marmalade 1 1/2 ounces Partida tequila Lime wedge for garnish Instructions: In a mixing glass muddle 4-5 basil leaves and add 1 ounce simple syrup. Muddle again. Add one ounce fresh lime juice, 2 bar spoons orange marmalade and 1 1/2 ounce Partida tequila. Add ice and shake. Strain into rocks glass filled with ice. Garnish with lime wedge. ","[Tequila, Orange Marmalade, Lime Juice]" 11360,"Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting 1 3/4 cups plus 2 tablespoons all-purpose flour 1/2 teaspoon fine sea salt 1/2 teaspoon baking soda 1 teaspoon ground ginger 3/4 teaspoon ground cinnamon 3/4 teaspoon ground cloves 1/8 teaspoon freshly ground nutmeg 6 tablespoons unsalted butter, softened 2 tablespoons vegetable oil 1/4 cup light brown muscovado sugar 2 tablespoons dark brown muscovado sugar 1 large egg 1 tablespoon finely grated fresh ginger 1/4 cup plus 2 tablespoons (3 ounces) molasses 1/4 cup plus 2 tablespoons (3 ounces) buttermilk 3 tablespoons finely diced crystallized ginger 2 large egg whites, at room temperature 1/4 cup lemon juice 1 tablespoon cold water 3/4 cup plus 2 tablespoons pure cane sugar Finely grated zest of 1 lemon Pinch cream of tartar Pinch salt 1/2 teaspoon pure vanilla extract 3/4 cup Lemon Curd, recipe follows, or prepared cold lemon curd 2 tablespoons molasses 1/4 cup fresh lemon juice 1/3 cup granulated sugar Pinch salt 2 large egg yolks 1 large egg 2 tablespoons unsalted butter, cut into 1/2-inch cubes Finely grated zest of 1 lemon Instructions: For the gingerbread: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and lightly spray with nonstick baking spray. Whisk together the flour, salt, baking soda, ground ginger, cinnamon, cloves, and nutmeg in a small bowl and set aside. Combine the butter, oil, and sugars in the bowl of a stand mixer and beat using the paddle attachment and until light and fluffy. Add the egg and fresh ginger and beat until combined. Combine the molasses and buttermilk in a measuring glass. Add the flour mixture and buttermilk/molasses mixture alternately in 2 batches, starting and ending with the flour, and mix until just combined. Remove the bowl from the stand and fold in the crystallized ginger. Cover and refrigerate the batter for 20 minutes. Using a small ice cream scoop, scoop 6 mounds batter onto a baking sheet, spacing the mounds about 3 inches apart. Bake until the cakes just spring back when touched (should be ever so slightly under-baked because the cakes will continue to bake on the hot baking sheets), about 10 minutes. Remove to a baking rack and let sit on the sheet pan for 5 minutes. Remove from the baking sheets and let cool completely on a baking rack, about 10 minutes. For the filling: Bring a medium pot with 1-inch water and bring to a simmer over medium-high heat. Reduce the heat so that the water is at a bare simmer. In the bowl of an electric mixer, combine the egg whites, lemon juice, water, sugar, zest, cream of tartar and salt and whisk until combined and slightly foamy, about 1 minute. Place the bowl over the simmering water and stir with a rubber spatula until it reaches 160 degrees F, about 2 minutes. Remove the bowl from the water and place it on the mixer stand. Using the whisk attachment, beat the mixture at high speed until it forms, stiff peaks and is cool, about 7 minutes. Add the vanilla extract and beat for 10 seconds longer. Remove from the stand and gently fold in the lemon curd then molasses, leaving streaks of curd and molasses in the filling. Place a large dollop of the filling on the center of the flat side of half the cakes. Top with the flat side of the remaining cakes and gently press until the filling spreads to the edge of the cake. Combine lemon juice, sugar and salt in a small saucepan and bring to a boil over high heat. Whisk together the eggs in a small bowl and temper in the lemon juice. Return mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the mixture thickens and coats the back for a spoon. Remove from heat, whisk in the cold better and strain into a bowl. Stir in the zest, cover and refrigerate until firm and cold, about 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11361,"Picnic Pasta Salad Kosher salt and freshly cracked black pepper 1 pound orecchiette pasta
2 lemons
2 tablespoons honey
1/4 cup extra-virgin olive oil
1 cup walnuts, toasted
3/4 cup dried apricots, thinly sliced
1/4 cup fresh lemon thyme leaves 3 tablespoons fresh mint, torn
1 small head radicchio, thinly sliced
Instructions: Bring a pot of water to boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions. Meanwhile, prepare the vinaigrette. Zest 1 lemon into a large mixing bowl. Add the juice of both lemons, honey and some salt and pepper. Whisk to combine. While continuing to whisk, slowly pour in the olive oil to emulsify the mixture into a light dressing. When the pasta is cooked, drain and immediately pour into the large mixing bowl with the lemon-honey vinaigrette. Toss the pasta with the walnuts, apricots, lemon thyme, mint and radicchio. Gently toss to combine and pour into a serving dish. Serve at room temperature or store, refrigerated, in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 11362,"Lightly Curried Mussel Chowder 5 pounds medium PEI mussels or other cultivated mussels (or 6 pounds wild) 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice 2 tablespoons unsalted butter 1 teaspoon finely chopped fresh ginger (pinky-tip-sized piece) 2 cloves garlic, finely chopped (2 teaspoons) 1 small red bell pepper (4 to 6 ounces), cut into 1/2-inch dice 1 medium onion (7 to 8 ounces), cut into 1/2-inch dice 1 tablespoon Madras curry powder 1/4 teaspoon cayenne pepper 1 pound Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice 1 1/2 cups heavy cream (or up to 2 cups if desired) Kosher or sea salt and freshly ground black pepper 2 tablespoons chopped fresh cilantro 3 scallions, thinly sliced Instructions: Clean and debeard the mussels. Stem them open. Strain the broth; you should have 4 cups of broth (and 1 pound of mussel meat). Cover the shelled mussels and keep refrigerated until ready to use. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the salt pork is a crisp golden brown. Using a slotted spoon, transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Add the butter, ginger, garlic, bell pepper, onion, curry powder, and cayenne pepper to the pot and saute, stirring occasionally with a wooden spoon, for about 10 minutes, until the pepper and onion are softened but not browned. Add the white potatoes and the reserved mussel broth, turn up the heat, and bring to a boil. Cover and cook the potatoes vigorously for 5 minutes. Add the sweet potatoes. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Lower the heat to medium, cover, and cook for 6 to 8 minutes longer, until the white and sweet potatoes are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes and sweet potatoes against the side of the pot and cook a minute or two longer to release their starch. Remove the pot from the heat and stir in the mussels and cream. Mussels are not as salty as clams, but you will still need to exercise a light hand as you season the chowder with salt. Add black pepper to taste. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees F) for a few minutes. Ladle the chowder into cups or bowls, making sure that the mussels, bell pepper, onion, and potatoes are evenly divided. Scatter the cracklings over the individual servings and sprinkle with the chopped cilantro and scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11363,"Chocolate Dipped Apricot Balls 1 pound dried apricots 1/2 cup toasted hazelnuts 1 tablespoon hazelnut or orange-flavored liqueur Confectioners' sugar for dredging 4 ounces semisweet chocolate, chopped Instructions: In a food processor chop fine the apricots and hazelnuts and mix in enough of the liqueur to hold the mixture together. Shape the mixture into 1-inch balls, roll the balls lightly in the sugar, and let them stand at room temperature, uncovered, for 24 hours. In the top of a double boiler set over barely simmering water, melt the chocolate, stirring occasionally, until it is smooth and remove it from the heat. Coat half of each ball with the chocolate, letting the excess drip off and wiping the underside of the ball gently against the side of the double boiler. Chill the balls on a baking sheet lined with a piece of parchment paper until the chocolate has hardened. The confections keep, chilled, in an airtight container for up to 2 weeks. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 11364,"Pumpkin Polenta with Vegetables 1 pound Brussels sprouts, trimmed and quartered (about 4 cups) 1 pound cubed peeled butternut squash (about 3 cups) 2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cups milk 1 cup quick-cooking polenta 1 15-ounce can pure pumpkin puree 3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping 2 tablespoons unsalted butter 2 tablespoons chopped fresh sage Instructions: Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes. Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes. Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11365,"Salmon Patties with White and Green Asparagus and Coconut Curry Sauce 1 can salmon 1/2 can sweetned condensed milk 1 tablespoon freeze-dried chives 1/4 cup bread crumbs, plus more to coat 2 tablespoons olive oil, for frying Salt and freshly ground black pepper, to taste 1 Recipe white and green asparagus, (recipe follows) 1 recipe coconut curry sauce, (recipe follows) 6 ounces unsweetend coconut milk 2 ounces soy milk 2 tablespoons curry powder Salt and freshly ground black powder Olive oil, to saute 1 can green asparagus 1 can white asparagus 1 teaspoon dried minced onion Salt and freshly ground black pepper, to taste Instructions: In a medium bowl, mix together ingredients. Season with salt and pepper. Roll the patties in extra breadcrumbs and transfer to a hot saute pan with the olive oil. Pan fry until golden, about 2 minutes for each side. Plate the patties with white and green asparagus and coconut curry sauce. In a small saucepan over medium heat, add all ingredients. Reduce until the sauce coats the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper. Add 1-ounce water if the sauce is too thick.; In a large saute pan over high heat, heat enough olive oil to coat the pan. Add the asparagus and minced onion. Saute until glazed, about 2 minutes. Season with salt and pepper. PROCEDURE: Plate salmon patties in center of plate and nap with curry sauce, surround with asparagus and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11366,"Bonus Recipe: Eggplant-Bottomed Pizza 2 (1/2-inch thick) eggplant slices (cut lengthwise from a long eggplant), patted dry 1/4 cup canned crushed tomatoes 1/2 teaspoon chopped garlic Dash Italian seasoning 2 tablespoons shredded part-skim mozzarella cheese 1/4 cup sliced mushrooms 2 tablespoons chopped bell pepper 2 tablespoons chopped onion 2 teaspoons reduced-fat Parmesan-style grated topping Instructions: Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick spray. Place eggplant slices on the baking sheet and cook until slightly soft, about 20 minutes. Meanwhile, in a small bowl, combine crushed tomatoes, garlic, and Italian seasoning. Mix well and set aside. Carefully remove the sheet from oven. Evenly spread the tomato mixture over the eggplant slices. Sprinkle with mozzarella cheese and evenly top with mushrooms, pepper, and onion. Bake in the oven until the cheese has melted and the toppings are hot, about 10 additional minutes. Sprinkle with the Parm-style topping and enjoy! ","[Barolo, Chianti, Tempranillo, Garnacha]" 11367,"Sue and Gloria's Baked Beans Four 16-ounce cans baked beans One 20-ounce can crushed pineapple, drained 1 cup molasses 1 cup BBQ sauce 2 tablespoon yellow or brown mustard 5 slices cooked bacon, crumbled One 6-ounce can french-fried onions, crushed Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. In large bowl, mix together beans, pineapple, molasses, BBQ sauce, mustard, 1/4 of the bacon, and 1/4 of the onions. Add some salt and pepper, to taste. Pour beans in 9- by 13-inch casserole dish and sprinkle remaining crushed onions and bacon on top. Cook in oven for 1 hour or until beans brown and bubble. Serve warm. ","[Merlot, Zinfandel, Syrah, Malbec]" 11368,"Quick Biscuits 2 3/4 cups all-purpose flour 1 1/2 tablespoons sugar 1 tablespoon plus 1 teaspoon baking powder 3/4 tablespoon salt 1/4 teaspoon baking soda 10 tablespoons butter, cut into pieces, chilled 1 cup buttermilk 2 tablespoons milk, for brushing Instructions: Preheat oven to 350 degrees F. To the bowl of a food processor, add the flour, sugar, baking powder, salt, and baking soda. Pulse until combined. Add the butter pieces and process until mixture resembles fine meal. With the machine running, add buttermilk and process just until dough comes together. Turn dough out onto a board and knead briefly; do not overwork dough, or biscuits will be tough. With a rolling pin, roll dough out to a 1-inch thickness. Flour a 1-inch round cutter, and then cut out biscuits and transfer to a sheet pan. Refrigerate for 1 hour, or up to 24 hours. Brush tops of biscuits with milk. Bake for about 30 minutes, or until lightly golden on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11369,"Ginger, Carrot and Sesame Green Beans 1 tablespoon vegetable oil 1 tablespoon peeled and grated ginger 1 medium carrot, peeled and sliced into thin rounds 12 ounces haricot vert or standard green beans, trimmed 1 tablespoon light soy sauce 1 teaspoon rice vinegar Toasted sesame oil, for drizzling Toasted black sesame seeds, for garnish Instructions: Heat a wok over high heat, and then add the vegetable oil. Add the ginger and cook for 30 seconds. Add the carrots and green beans and stir-fry for 2 minutes (adding a splash of water if necessary to facilitate cooking). Season the vegetables with the light soy, rice vinegar and a drizzle of toasted sesame oil. Garnish with a sprinkling of the toasted white and black sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 11370,"Sherry Lemon Drop 1/3 cup sugar Grated zest of 2 lemons
1/2 cup lemon juice
1/2 cup sherry (medium to dry)
Ice
Instructions: Combine the sugar and 1/3 cup water in a microwave-safe glass measuring cup. Microwave until steaming, 45 seconds to 1 minute. Stir to dissolve the sugar. Stir in the lemon zest and lemon juice, and set aside to cool completely. Strain through a fine-mesh sieve. (The lemon syrup can be made ahead and stored for up to a week in the refrigerator.) To serve, fill a pint glass with ice. Add the sherry and 5 tablespoons of the lemon syrup. Shake until well chilled, then strain into cordial glasses. Serve cold. ","[Manzanilla, Cava, Prosecco, Vinho Verde]" 11371,"Twice Baked Potatoes Canola spray 4 medium russet potatoes, scrubbed well 1/2 cup green onions, white and green parts, chopped 1 clove garlic, chopped 4 slices good quality bacon, cooked and crumbled 2 1/4 cups Cheddar, divided Salt and freshly ground black pepper 2 cups sour cream Instructions: Preheat the oven to 350 degrees F. Prepare a small casserole dish by spraying with canola spray. Pierce the potatoes all over with a fork. Place in the microwave and cook on medium, turning once, until the potatoes are soft, about 20 minutes. Set aside to cool, about 5 minutes. Cut off the top third of the cooked potatoes. Scoop out the insides and place into a medium bowl. Add the green onions and mash together. Add the garlic, bacon, 1 cups cheese, salt, pepper and sour cream. Mix together well. Nestle the hollowed out potatoes in the prepared dish. Evenly divide the potato mixture among the potato shells and top with the remaining 1/4 cup cheese. Place the potatoes into the oven and cook, about 20 minutes. Remove from the oven and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11372,"Baked Rigatoni with Bechamel Sauce 1 stick unsalted butter (4 ounces) 1/2 cup and 2 tablespoons all-purpose flour 1 quart whole milk, at room temperature Pinch fresh nutmeg Sea salt and white pepper 1 cup grated fontina 1/2 pound thinly sliced prosciutto, julienned 1 pound dry rigatoni 3 tablespoons unsalted butter, diced Instructions: Preheat oven to 425 degrees F. Bechamel sauce: In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside. In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce. Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11373,"Chicken Breasts Chasseur (Supremes de Volaille Chasseur) 4 bone-in chicken breasts with skin (6 ounces each) Salt and freshly ground pepper 2 teaspoons olive oil 1 medium carrot, chopped 1/2 cup chopped onions 2 cups brown veal stock 2 cups sliced button mushrooms 2 shallots, minced 2 tablespoons cognac 1/2 cup dry white wine 2 tablespoons chopped fresh tarragon Instructions: Preheat the oven to 350 F. Season the chicken with the salt and pepper. Warm 1 teaspoon of the oil in a large nonstick saute pan over medium heat. Carefully, lay the chicken breasts, skin side down, in the pan. Sear for 3 minutes, or until the skin has nicely browned. Transfer the chicken, skin side up, to a nonstick jelly-roll pan. Reserve the saute pan. Bake the chicken for 20 minutes, or until the juices run clear when the chicken is pierced with a knife. While the chicken is cooking, remove most of the fat from the saute pan. Add the carrots and onions to the pan. Saute over medium heat for 3 minutes, or until the vegetables begin to caramelize. Add the stock and raise the heat to high. Bring to a boil, then reduce the heat to medium. Simmer for 10 minutes, or until the liquid has reduced by half. Strain through a fine sieve into a small bowl; skim off any fat that rises to the surface. Warm the remaining 1 teaspoon oil in a medium saute pan over medium heat. Add the mushrooms and shallots. Saute for 5 minutes, or until the mushrooms are golden. Season with the salt. Remove the pan from the heat and add the cognac. Carefully ignite the cognac with a long match. Allow the flame to burn out, then add the wine. Return the pan to the heat. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 minutes, or until the liquid has reduced by half. Add the reserved stock and simmer for 5 minutes, or until the sauce is thick enough to coat the back of a spoon. Stir in the tarragon. Taste and adjust the seasoning. Remove the skin from the chicken breasts. Carefully cut the breast meat from the breast bone and then cut each breast, on the diagonal, into 2 pieces. Place a divided chicken in the center of each of 4 warm dinner plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11374,"Macaroni and Cheese with Ham Salt 1 pound cavatappi (hollow corkscrew shaped pasta) or other short cut pasta 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup chicken stock 1 1/2 cups whole milk Freshly ground black pepper A few grates nutmeg 1 cup shredded Gruyere 1 cup shredded white sharp Cheddar 2 tablespoons Dijon mustard 1/4 pound French ham, deli sliced, finely chopped Instructions: Heat a large pot of salted water to a boil, drop in pasta. Cook pasta to just shy of al dente. Heat sauce pot with butter over medium heat, whisk in flour and cook for 1 minute, whisk in stock then milk, allow the sauce to thicken, and season with salt, pepper and nutmeg. Stir in cheeses in a figure eight motion. Stir in Dijon and ham and remove the sauce from heat. Drain pasta and combine with sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 11375,"Cookies and Cream Cups 23 to 24 chocolate sandwich cookies 2 tablespoons melted butter
1 pint good-quality vanilla ice cream, slightly softened
Instructions: Crush 15 of the cookies into fine crumbs. Add the melted butter, then mix to combine. Press some of the crumbs into each cup of a 12-cup muffin pan. Set aside. Break up 6 more of the cookies into chunks. Mix the softened ice cream with the broken-up cookies. Spoon some of the ice cream mixture into each cup of the muffin pan. Crush the remaining 2 to 3 cookies into crumbs and sprinkle over the cups. Freeze until firm, then remove from the muffin pan and place in resealable plastic bags or other airtight containers. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 11376,"JW Potatoes, Mabel\u2019s Style 3 large skin-on russet potatoes 3 tablespoons dijon mustard
1/4 cup sherry vinegar 1/3 cup extra-virgin olive oil Peanut oil or lard, for frying 1/2 cup thinly sliced scallions Flaky sea salt (such as Maldon) Instructions: Preheat the oven to 400 degrees F. Scrub the potatoes, place them on a baking sheet and bake until the thickest part is easily pierced with a knife, about 1 hour 15 minutes. Remove the pan from the oven and allow the potatoes to cool completely. Break them up by hand into rough 1- or 2-inch pieces. (This step can be done a day in advance; refrigerate the potatoes until needed.) In a small bowl, whisk to combine the mustard and vinegar. While whisking, add the olive oil in a steady stream to form an emulsion. In a deep-fryer or pot over medium-high heat, heat about 4 inches of peanut oil or lard to 360 degrees F. Fry the potatoes in batches until golden brown and crisp, using a slotted spoon or frying spider to turn them often, about 4 minutes. When the potatoes are done, use a slotted spoon to transfer them to a paper towel\u2013lined plate. In a large bowl, combine the potatoes, scallions and enough vinaigrette to lightly coat (about 2 tablespoons) and toss to combine. Pour onto a platter, sprinkle with flaky salt and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 11377,"Slow-Roasted Pork Butt One 4-to-6 pound bone-in pork butt 2 tablespoons light brown sugar
1 tablespoon ground ginger
1 tablespoon paprika
1 tablespoon freshly cracked black pepper
1 tablespoon kosher salt
6 cloves of garlic, minced
One 12-ounce can of your favorite beer
1/2 cup orange juice 8 to 10 brioche buns
Instructions: Preheat the oven to 275 degrees F. Place the pork shoulder on a cutting board or baking sheet. Whisk together the brown sugar, ginger, paprika, black pepper, salt and garlic in a small bowl. Rub the spice mixture all over the pork butt. Pour the beer and orange juice into a large Dutch oven and add the pork. Cook, uncovered, basting with any juices that accumulate in the pan, until the pork reaches an internal temperature of 200 degrees F and shreds easily, 6 to 7 hours. Let the pork rest for 10 to 15 minutes, then shred. Serve on brioche buns.
","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Zinfandel]" 11378,"Wedge Salad 4 slices applewood-smoked bacon 1 large head iceberg lettuce, cored and sliced into 6 equal wedges 2 medium tomatoes, diced 2 small red onions, thinly sliced 3 tablespoons finely chopped chives 1 1/2 cups buttermilk 1/3 cup sour cream 2 tablespoons chopped chives 2 tablespoons mayonnaise 2 tablespoons chopped fresh parsley 1 teaspoon lemon juice 3/4 teaspoon kosher salt 1/2 teaspoon celery seed 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 2 cloves garlic, finely minced 2 scallions, finely chopped Instructions: For the salad: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Set a rack on the baking sheet and lay the bacon on it in a single layer. Cook until crisp, 35 to 45 minutes, turning halfway through. When cool enough to handle, chop coarsely. For the ranch dressing: In a bowl or a jar with a tight-fitting lid, add the buttermilk, sour cream, chives, mayonnaise, parsley, lemon juice, salt, celery seed, onion powder, garlic powder, garlic and scallions and whisk together (or shake vigorously if using a jar). Assembly: Lay a lettuce wedge on each of 6 salad plates. Drizzle each wedge with 2 to 3 tablespoons of the dressing, letting it flow between the leaves of the lettuce and pool on the plate. Sprinkle over the tomatoes, onion and bacon. Garnish with the chives. Any leftover dressing can be refrigerated for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11379,"Sunny's Orange Coquito 28 ounces coconut milk 28 ounces sweetened condensed milk
20 ounces evaporated milk
8 ounces orange juice
1/2 teaspoon pumpkin pie spice, plus more for garnish 1/4 teaspoon pure vanilla extract
4 egg yolks
12 ounces white rum
8 ounces orange liqueur
Zest of 1 orange
Instructions: In a large pot set over medium-low heat, add the coconut milk, condensed milk, evaporated milk, orange juice, pumpkin pie spice, vanilla and egg yolks. Vigorously whisk to incorporate the yolks and continue whisking until warm, homogenous and frothy, 5 to 8 minutes. (Don't stop whisking! Get a little arm exercise.) Remove from the heat and stir in the rum and orange liqueur. Chill the mixture over an ice bath. Alternatively, pour the coquito into three 1-liter bottles or a 1-gallon jug and refrigerate until chilled, 2 hours. Serve in shot glasses topped with orange zest and a dash of pumpkin pie spice. You can also serve the coquito in a lowball glass with ice and the same garnish. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 11380,"Classic Macaroni and Cheese with Smoked Bacon, Aged Cheddar and Fresh Sage 2 to 3 tablespoons unsalted butter 8 ounces smoked bacon, chopped Salt 1 pound dried elbow macaroni Extra-virgin olive oil, as needed 1 cup finely diced Vidalia onion 2 tablespoons fresh minced garlic 2 tablespoons all-purpose flour 3 cups milk 1 cup heavy cream 1 teaspoon ground nutmeg 1 teaspoon mustard powder 5 cups grated aged sharp Cheddar, divided 1 1/2 cups grated Parmesan, divided Kosher salt Cracked black pepper 1 lemon, juiced 2 tablespoons chopped fresh sage leaves, plus leaves for garnish 2 tablespoons chopped fresh Italian flat-leaf parsley, plus leaves for garnish Instructions: Preheat the oven to 375 degrees F. Coat 2 baking dishes with the butter. Place chopped bacon on a baking sheet and cook in oven until half cooked, about 10 minutes. Drain off excess grease, reserve bacon. In a large pot of boiling, salted water, cook elbow macaroni until al dente, about 8 to 10 minutes. Strain, toss lightly in olive oil, reserve. In a saucepan, on medium-high heat, saute bacon with a light amount of olive oil. Add the onion and cook until translucent then add the garlic. Dust with flour, whisk in milk, cream, nutmeg, and mustard powder. Bring to simmer stirring constantly for several minutes. Whisk in 4 cups of Cheddar and half a cup of Parmesan. Stir until all the cheese is melted. Adjust the seasoning with salt, pepper and lemon juice. Fold in the pasta, sage and parsley. Place into buttered baking dishes. Top with remaining cheeses and place dishes on baking tray and place in the oven. Bake until golden brown, about 20 to 25 minutes. Let cool about 5 minutes, garnish with parsley and sage leaves and serve! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 11381,"Healthy Lentil Chili 1 tablespoon olive oil 1 large onion, diced 1 red, orange or yellow bell pepper, diced 4 cloves garlic, minced Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 2 tablespoons chili powder 1 1/2 teaspoons dried oregano 1/2 teaspoon ground cumin 4 cups low-sodium vegetable broth Two 14.5-ounce cans fire-roasted diced tomatoes One 15-ounce can navy beans or another small white bean (do not drain) 1 cup dried brown lentils 1 dried bay leaf 1 tablespoon red wine vinegar Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional) Instructions: Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes. Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.
","[Syrah, Tempranillo, Garnacha, Barbera]

" 11382,"Sambutas 1 pound fresh masa or 1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot water 2 tablespoons lard or vegetable shortening 1/2 teaspoons salt 1/4 cup flour (or 1/3 cup if using masa harina) 1 teaspoons baking powder Vegetable oil for frying Striped Bass Escabeche (recipe above) 1/2 small head romaine or iceberg lettuce, shredded Instructions: If using masa harina, mix it with the water, cover and let stand for 1/2 hour. Mix the lard, salt, flour and baking powder with the fresh or reconstituted masa, kneading it until all ingredients are thoroughly incorporated. If necessary, add a little water to correct the consistency of the dough (the dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball 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 into 12 pieces, place them on a plate and cover with plastic wrap. Set a griddle or heavy skillet over medium low heat. Place a 7 inch square of heavy plastic (like that used for freezer bags) on the counter and flatten a piece of masa onto it. Pat and press the dough into a 4 inch diameter circle about 1/8 inch thick. With the sambuta still attached to the plastic, flip it over onto one hand, dough side down, then carefully peel off the plastic. Lay the sambuta on the heated griddle and bake, turning over every minute or so, until it is lightly browned and crusty, about 3 or 4 minutes. Cool on a wire rack, then form and bake the remaining 11 sambutas in the same way. Heat 3 inches of vegetable oil to 375 degrees in a large heavy saucepan or deep fat fryer. Fry the sambutas a few at a time for about 1 1/2 minutes, turning over frequently. The 2 sides should have puffed apart by about 3/4 inch. If they don=t puff, you can just split them apart with a knife when serving. Drain on paper towels. When ready to serve, use a small pointed knife to cut an opening in the pocket. Stuff a little of the bass escabeche inside and finish with some of the shredded lettuce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11383,"Peach Sauce 16ounce can of peaches, drained Brandy to taste Butter to taste and optional Instructions: Puree the peaches in blender or food processor. Heat up in small saucepan and thin with brandy to taste; reduce to thicken if you wish; at last moment add some butter to give sauce a glazed look and spoon over cake. TO CREATE OUR OWN INDIVIDUAL QUICK FROZEN FRUIT Wash and dry fruit like cranberries or anything in the berry family. Line a baking sheet with parchment paper or waxed paper and set the individual fruit on the baking sheet. Freeze until the fruit is icy (this works only in a good 0 degree freezer) and transfer to plastic freezer bags; press out air. Use as needed in baked or cooked dishes or use raw, but pureed too soggy to use in fruit salads . WHAT TO DO WITH FROZEN FRUIT Puree in yogurt or buttermilk and sweetened with liqueur and/or honey for instant refreshing dessert drink. Puree frozen melon with liqueur to create an instant sorbet. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 11384,"Ginger Peach Ice Cream Sandwiches 2 pints peach ice cream 1 package (17.5 oz) sugar cookie mix (recommended: Betty Crocker) 1 stick butter 1 egg 3/4 teaspoon ground ginger 1 teaspoon minced ginger (recommended: Christopher Ranch) 2 tablespoons finely chopped crystallized ginger (recommended: McCormick's) Instructions: Set up grill for indirect cooking over medium heat (no heat source directly under cookies). Soften ice cream on the counter for 10 minutes. Scoop large balls of ice cream onto a parchment-lined baking sheet, spacing about 3 inches apart. Top the scoops with another piece of parchment. Gently flatten the scoops into 2-inch disks about 1-inch thick. Put the baking sheet in the freezer to harden while making the cookies. In a mixing bowl, combine rest of the ingredients. Stir to form dough. Drop by rounded tablespoons onto foil baking sheet. Place foil baking sheet on another foil baking sheet (for stability and insulation) and set on grill away from heat. Cover grill and cook 12 to 16 minutes or until just baked and browned. Remove from grill and let cool to room temperature. Sandwich the ice cream disk between to cookies and wrap in parchment or waxed paper until ready to serve. INDOOR: Preheat oven to 375 degrees F. Prepare cookies as directed and drop onto an ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11385,"Braised Beef Brisket 2 cans beef consomme 1 1/2 cups soy sauce
1/2 cup fresh lemon juice
2 tablespoons liquid smoke
5 cloves garlic, chopped
10 pounds beef brisket Prepared barbecue sauce, for serving, optional Instructions: Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours. When ready to cook, preheat the oven to 300 degrees F. Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.) You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard. Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 11386,"The Ultimate Ketel One Pomegranate Martini 1 oz. Ketel One Citroen Vodka .75 oz. pomegranate liqueur .5 oz. fresh lemon sour* .25 oz. pomegranate juice 1 piece orange twist 4 oz. fresh lemon juice 2 oz. simple syrup .5 oz. water Instructions: Shake with ice in a cocktail shaker. Serve straight up in a martini glass. Garnish with an orange twist. Combine all ingredients and stir well; ","[Chardonnay, Sauvignon Blanc, Riesling]" 11387,"Olive Oil Gelato 6 egg yolks 1 cup sugar 3/4 cup extra-virgin olive oil 3 cups milk 1 cup heavy cream Instructions: Combine the egg yolks and sugar in the bowl of a heavy-duty mixer. Beat with the whisk attachment on medium speed until the mixture is thick and very pale in color and forms a ribbon when the whisk is lifted, about 5 minutes. With the mixer running, drizzle in the olive oil; beat for 2 more minutes. Add the milk and cream and continue to beat until all the ingredients are combined. Freeze the mixture in a gelato machine according to the manufacturer's instructions. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. *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. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 11388,"Steamed Glutinous Rice with Coconut and Mango 1 pound glutinous rice (2 1/4 cups) 1/2 cup unsweetened coconut milk 1 teaspoon vanilla extract 1 large ripe mango, diced 1/2 teaspoon coarse ground white pepper 1 large banana leaf or cheesecloth 1/2 cup toasted unsweetened coconut Instructions: Wash rice until water is clear. Cover rice with cold water and vanilla extract and soak overnight. Drain rice and place in steamer lined with banana leaf or cheesecloth. If using leaf, make sure there is a 2 to 3-inch circle in the middle and small holes punched out. This will allow steam to pass through the leaf. Steam on high heat for 45 minutes, rice should be fully cooked but not mushy. Transfer hot rice to a large bowl and add peppercorns, mango and coconut. Serve while hot. Garnish with toasted coconut. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 11389,"Quick Tomato Salsa 4 tomatoes, diced Salt 1 small red onion, chopped 3 cloves garlic, minced 1 fresh jalapeno, minced 3 tablespoons olive oil 1 lime , juiced Instructions: Combine tomatoes, salt, onion, garlic, jalapeno, olive oil with the juice of one lime. Toss together and chill. Serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha]" 11390,"Spicy Garlic-Herb Peanuts 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper Vegetable or canola oil, for the baking sheet 1 large egg white 4 cups unsalted raw peanuts 1/4 cup crumbled dried chiles Instructions: For the garlic-herb spice blend: Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside. For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil. Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss to coat. Spread the nut mixture evenly 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 chiles and transfer to a large bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 11391,"Meyer Lemon and Thyme Whiskey Sour 1 cup sugar 4 tablespoons fresh thyme leaves
1 1/2 ounces bourbon 1 ounce freshly squeezed Meyer lemon juice
Lemon twist, for garnish Thyme sprig, for garnish
Instructions: For the simple syrup: Combine the sugar, thyme and 2 cups water in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved, about 2 minutes. Remove from the heat and let sit for 20 minutes to infuse. Strain the syrup into a container and discard the thyme. For the whiskey sour: Combine the bourbon, Meyer lemon juice and 1 1/2 ounces thyme simple syrup in a cocktail shaker with ice. Shake well, then strain into a cocktail glass. Garnish with a lemon twist and a thyme sprig. Serve. ","[Bourbon, Whiskey, C?tes du Rh?ne, Pinot Grigio]" 11392,"Spicy Black Bean Soup 2 tablespoons olive oil 1 (4-ounce) dry-cured chorizo sausage, chopped 1/2 onion, finely chopped 3 cloves garlic, finely chopped 1/2 jalapeno, seeded and diced 3 (15-ounce) cans black beans, drained and rinsed 1 canned chipotle cl plus 1 tablespoon adobo sauce 4 cups chicken broth Sliced green onions, for serving 1/2 cup lowfat sour cream 1 teaspoon ground cumin Juice of 1/2 a lime Kosher salt and freshly ground black pepper Instructions: For the soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together. Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture. For the sour cream: Mix all the ingredients in a bowl. Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 11393,"Watermelon Slushy 1 small watermelon, peeled and cut into cubes (about 7 1/2 cups) 3/4 cup Simple Syrup, recipe follows Tequila or bourbon, for serving, optional Fresh mint leaves, for garnish, optional Lime wedges, for serving, optional Salt, for the rim, optional 1 cup sugar Instructions: Put the watermelon cubes on a baking sheet lined with parchment. Freeze until frozen. Add the frozen watermelon to a food processor. Add the Simple Syrup and 1/2 cup water and blend. Scrape down the sides and continue to blend until smooth. Serve as is, or add tequila or bourbon and garnish with fresh mint leaves if desired. Or wet the rim of the glasses with the lime wedges and dip in salt if desired. Or add a squeeze of lime juice. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 11394,"Lentil Croquettes 3 tablespoons extra-virgin olive oil 2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1 green bell pepper, chopped
6 cloves garlic, chopped
1 pound lentils, rinsed and drained Salt Vegetable oil, for frying 1 egg, beaten All-purpose flour Breadcrumbs Chili powder Beet Tzatziki, for serving, recipe follows Guacamole, for serving, recipe follows 4 beets Olive oil, for drizzling Salt 2 cups plain Greek yogurt
1 cup seeded, diced cucumber
2 tablespoons lemon juice
1 teaspoon white wine vinegar
2 cloves garlic, chopped
4 avocados 1 teaspoon olive oil
1 lime, juiced
1 jalape?o, seeded and finely chopped Chopped fresh cilantro Salt and pepper Instructions: Heat the olive oil in a large pot over medium heat. Add the onions, carrots, celery, peppers and garlic. Reduce the heat and cook until the vegetables have softened. Add 7 cups water, raise the heat and bring to a boil. Add the lentils and some salt, reduce to medium-low heat and cook until tender, about 20 minutes. Drain the lentils well and set aside for 30 minutes to cool. Meanwhile, heat oil in a deep-fryer or a heavy, deep pot to 350 degrees F. To assemble the croquettes: Form the lentils into balls and set aside. Beat the egg in a small bowl. In a medium bowl, combine some flour, breadcrumbs and a little chili powder. Dip the lentil balls in the egg and then in the flour mixture. Lower the croquettes into the oil and cook until brown on all sides, about 4 minutes. To serve, place 4 1/2 tablespoons of the guacamole in the center of the plate, followed by 4 1/2 teaspoons of the Tzatziki. Place the croquettes atop the sauce and garnish with the cilantro.
Preheat the oven to 375 degrees F. Drizzle the beets with olive oil and sprinkle with salt. Roast for about 45 minutes. Meanwhile, mix the yogurt, cucumber, lemon juice, vinegar and garlic in a medium bowl. Remove the beets from the oven, let cool for 10 minutes and then remove the skins. Add the beets and the yogurt mixture to a blender; blend until smooth and creamy. Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalape?o and some cilantro; stir to combine. Season with salt and pepper. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 11395,"The Odyssey 1 fresh sprig dill, plus more for garnish 3 slices English cucumber 1 1/2 ounces vodka 1/8-ounce ouzo 1/2-ounce fresh lemon juice 3/4-ounce simple syrup (equal amounts sugar and water heated until sugar dissolves; cool) Ice Instructions: Muddle the fresh dill and cucumber in a cocktail shaker or mixing glass. Add the vodka, ouzo, lemon juice, simple syrup, and ice. Shake well and pour into a glass filled with ice. Garnish with a sprig of fresh dill. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 11396,"Kale and Tomato Eggs Benedict 2 tablespoons light mayonnaise 2 teaspoons whole grain mustard 1 teaspoon lemon juice Pinch cayenne pepper 1/4 cup white vinegar 1 tablespoon olive oil 2 ounces Canadian bacon, cut into small chunks 1 shallot, thinly sliced 8 cups petite kale or baby spinach Freshly ground black pepper 2 whole wheat English muffins, split 1 large ripe tomato, cut into 4 slices 4 large eggs Instructions: For the Hollandaise sauce: Combine the mayonnaise, 1 tablespoon warm water, mustard, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside.
For the eggs Benedict: Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.
Heat the oil in a large nonstick skillet. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes. Season with pepper. Set aside and keep warm.
Toast each English muffin in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute. Top each muffin with the Canadian bacon-kale mixture. Crack each egg into a mug and slip into the simmering water. Cook until the whites are at desired doneness, 3 to 5 minutes. Remove with a slotted spoon and place on each Benedict. Drizzle with Hollandaise and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11397,"White Chocolate Confetti Christmas Cookies 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 teaspoon baking powder 2 sticks (1 cup) unsalted butter, at room temperature 1 1/2 cups sugar 1 teaspoon vanilla extract 1 large egg 2 tablespoons plus 1 teaspoon half-and-half 1/2 cup red and green sprinkles 1 2/3 cups white chocolate chips Instructions: Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, salt and baking powder in a medium bowl. In a stand mixer or large bowl using a hand mixer, cream the butter for 1 minute. Add the sugar and cream for an additional 3 minutes. Beat in the vanilla and egg. Gradually beat in the dry ingredients until uniform, then add enough of the half-and-half (about 2 tablespoons) to moisten the dough and make it soft (but not wet). Fold in the sprinkles and 2/3 cup of the white chocolate chips.
Roll rounded teaspoons of dough into 24 balls and put on the prepared baking sheets. Chill the remaining dough in the refrigerator. Dip your fingertips into the remaining half-and-half and use them to slightly flatten the top of each cookie.
Bake until the cookies are set on top and light golden brown around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely. Allow the baking sheets to cool, then line them with new parchment and repeat the forming and baking process with the remaining dough.
Once the cookies are all baked and cooled, put the remaining 1 cup white chocolate chips in a small heatsafe bowl and microwave on high, stirring halfway through, until just melted, about 1 minute. Use a spoon to drizzle the chocolate over the cookies. Allow the chocolate to set before serving, about 30 minutes. Store in an airtight container at room temperature for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11398,"Crab Cake-Stuffed Artichokes 8 ounces jumbo lump crab meat, picked through of any shells 3 cloves garlic, finely grated
1 1/2 cups plain breadcrumbs
1 cup finely grated Parmesan
1/2 cup lightly packed fresh parsley leaves, roughly chopped
2 teaspoons seafood seasoning, such as Old Bay, plus more for serving
3 large lemons: 1 zested and then halved, 1 cut into wedges for serving
Kosher salt and freshly ground black pepper
3/4 cup olive oil
4 medium artichokes
Instructions: Mix the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning blend, lemon zest, 1 teaspoon salt and few good grinds pepper in a medium bowl until combined. Pour in the olive oil and toss until the mixture is evenly coated and the texture of wet sand. Set aside. Fill a large bowl with cold water, squeeze in the juice of 1 of the lemon halves and then drop in both lemon halves. Working with 1 artichoke at a time, trim about 1 inch off the top with a serrated knife, then snap off the tough outer leaves around the stem (about 2 layers of leaves). Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. Cut off the stem completely so the artichoke can sit flat and upright. Cut the artichoke in half lengthwise through the stem using a chef's knife, then use a melon baller to remove the choke (the fuzzy \u201chair\u201d in the very center of the artichoke). Rub the cut parts with a lemon half (from the bowl), then keep the artichoke in the lemon water while you trim the rest.
Use your fingers to spread the leaves of each artichoke half, then stuff the crumb mixture between each. Fill the very center of each artichoke half with some of the breadcrumb mixture as well. Use kitchen twine to tie the artichoke halves back together, making sure to prevent the breadcrumbs from falling out.
Set up a steamer basket over a large pot of simmering water, then add the stuffed artichokes upright (don\u2019t worry if they\u2019re snug). Cover with a lid and steam over medium-low heat, adding more water as needed, until the bottom of the artichoke is tender when pierced with the tip of a paring knife, about 1 hour 15 minutes.
Within the last 5 minutes of cooking, preheat the oven to broil.
Transfer the stuffed artichokes from the steamer basket to a rimmed baking sheet and remove the kitchen twine. Place the artichoke halves cut-side up. Watching carefully, broil until the breadcrumbs turn crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve with an extra dusting of seasoning blend and the lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11399,"Chicken Salad in Endive Cups 5 boneless, skinless chicken breasts 1/2 teaspoon salt
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons orange juice
Kosher salt and black pepper Kosher salt and black pepper
3 cups cooked rice, cooled
1 1/2 cups green grapes, halved
One 13-ounce can pineapple tidbits in juice, drained
1 cup slivered almonds Endive leaves, for serving
Instructions: Place the chicken in a large pot with water to cover. Add the salt and bring to a boil, then reduce the heat to a low simmer. Cook until the chicken is cooked through and tender, about 30 minutes. Drain the chicken, cover and refrigerate until cool or up to 24 hours. In a large bowl, stir together the mayonnaise, olive oil, orange juice and some salt and pepper. Dice the cooled chicken, then add it to the dressing along with the rice, grapes, pineapples and almonds, folding gently to coat the ingredients with the dressing. Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to develop. Serve chilled in endive cups. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11400,"Tuna Bread Salad 1 cup halved cherry tomatoes Kosher salt and freshly ground black pepper 1 cup cooked great Northern white beans 1 (5 to 6-ounce) can light tuna, packed in oil, drained 1 shallot, thinly sliced 1/4 cup sliced pitted kalamata olives 1/2 long baguette, cut into cubes (slightly stale works great) 2 teaspoons Dijon mustard 1 tablespoon balsamic vinegar 3 tablespoons olive oil 2 tablespoons roughly chopped fresh basil leaves (or oregano) Instructions: In medium serving bowl, add the tomatoes and season with salt and pepper, to taste. Let sit for 10 minutes before adding the beans, tuna, shallots and olives. Just before serving, mix in the bread cubes and combine gently. In a small bowl, whisk together the mustard, vinegar and salt and pepper, to taste. Drizzle in the oil, whisking to blend. Pour over the salad just before serving. Add the basil and toss. Taste for seasoning before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11401,"Cosmorita Ice 1 shot tequila Splash lime juice 2 shots cranberry juice Lime wheel, for garnish Instructions: To a martini shaker filled with ice, add all ingredients. Shake and strain into martini glass. Garnish with lime wheel. ","[Tequila, Cranberry Juice]" 11402,"Caesar Salad with Grilled Vegetables 1 head of romaine lettuce, torn apart or chopped 2 cloves of garlic, chopped 6 tablespoons olive oil 4 tablespoons lemon juice 2 tablespoons Worcestershire sauce 2 hard boiled eggs, mashed 6 tablespoons Parmesan cheese, grated 2 medium zucchini, grilled and chopped 1 cup of eggplant, grilled and chopped 1 small onion, grilled and chopped 1 large onion, sliced 2 zucchini, sliced 2 yellow squashes, sliced 1 eggplant, sliced 1/2 cup soy sauce Juice of 2 medium oranges 1/2 stick (2-ounces) butter, melted 3 slices day-old bread, toasted and broken into bite-size pieces 1/2 teaspoon garlic salt 1/4 teaspoon dried rosemary 1/4 teaspoon dried sage 1/4 teaspoon dried thyme Instructions: Place the romaine in a large wooden bowl. In a mixing bowl, combine the garlic, olive oil, lemon juice, Worcestershire sauce, eggs and cheese. Mix well and pour over the greens. Add grilled vegetables, cooled. Toss and serve with homemade croutons.; Combine all of the vegetables except the eggplant in an airtight plastic bag. If you marinate the eggplant with the other vegetables, it will absorb all of the liquid, so marinate the eggplant separately in another bag. Mix the soy sauce and orange juice together and pour over the vegetables and seal the bags. Marinate at least 30 minutes. Place the vegetables on a vegetable rack or on foil into which holes have been punched and place them on the grill. Cook until tender. Melt the butter in a saute pan. Add the bread. Sprinkle the garlic salt and herbs on top of the bread. Toss the bread pieces constantly, until all of the butter has been absorbed.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11403,"Chocolate-Candy Bar Layer Cake One-Bowl Chocolate Cake Batter (see related recipe below) 8 ounces semisweet or milk chocolate, chopped 1 tablespoon unsweetened cocoa powder 2 teaspoons pure vanilla extract 3 sticks unsalted butter, at room temperature 1/2 teaspoon salt 1 1/2 cups confectioners' sugar 1/2 cup finely chopped Heath bars or other candy bars, plus large pieces for topping Instructions: Make One-Bowl Chocolate Cake Batter and bake following the layer cake instructions. Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly. Stir together the cocoa powder and vanilla in a small bowl. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy and smooth, 1 to 2 minutes. Add the melted chocolate and beat until combined. Gradually add the confectioners' sugar and beat until smooth. Add the cocoa mixture. Increase the speed to medium high and beat until smooth and fluffy, 1 to 2 minutes. Assemble the cake: Put 1 cake layer on a cake stand or serving plate and spread with 1 heaping cup frosting. Sprinkle with the chopped candy and top with the other cake layer. Spread the remaining frosting on the top and sides of the cake. Refrigerate until set, about 30 minutes. Top with more candy. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 11404,"Fresh and Crispy Slaw 1 (14-ounce) package coleslaw mix 1 yellow pepper, seeded and thinly sliced 1/2 bunch tarragon, leaves removed from stems 1/2 cup coleslaw dressing 2 tablespoons Dijon mustard 1 tablespoon honey 2 tablespoons poppy seeds Salt and freshly ground black pepper Instructions: In a large serving bowl combine the coleslaw mix, yellow pepper and tarragon leaves. In a small bowl combine the dressing, mustard, honey and poppy seeds. Season with salt and pepper, to taste. Pour over the coleslaw mixture, toss to coat and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 11405,"Yogi Wings 2 tablespoons paprika 3 tablespoons cayenne 5 tablespoons fresh ground black pepper 6 tablespoon garlic powder 3 tablespoon onion powder 6 tablespoon salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme 2 tablespoons Chinese five-spice powder 50 chicken wings (with tips removed and split at center joint) Instructions: Combine all dry ingredients in medium bowl. Rinse chicken thoroughly. Place 1/3 of chicken in a large bowl and spread dry mixture liberally over chicken and mix with hands until chicken is completely coated. Repeat same process with the next 2/3 of chicken. Make sure you do 1/3 at a time and refrigerate for at least 2 hours. Place chicken on middle rack of grill on low heat and cook until crispy, turning as needed, combine with sauce for dipping at your preference. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 11406,"Stuffed Crown Roast of Pork 2 tablespoons finely minced garlic 2 tablespoons finely minced fresh rosemary, plus whole sprigs, for roasting the pork 2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
One 12-bone pork rack, chine bone removed
Fresh sage sprigs, for roasting the pork Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1 cup ground sweet Italian sausage 1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onions
Kosher salt and freshly ground black pepper 1/2 teaspoon grated nutmeg 1/4 teaspoon allspice
3 cups diced cornbread (1/2-inch pieces)
1/2 cup finely chopped scallions
1/2 cup finely chopped apples
1/2 cup currants
2 tablespoons finely minced fresh sage 2 cups chicken stock (less or more depending on your preference), hot
6 cups heavy cream 1/2 cup finely minced apples
1/4 cup Dijon mustard
1 sprig fresh sage, minced Kosher salt and freshly ground black pepper Instructions: For the crown roast: Mix the garlic and rosemary with the mustard and olive oil in a small bowl. Rub the pork with the mixture and marinate overnight. The next day, rub the excess marinade off the pork. Tie both ends of the rack together by the bones to create a circle or \crown.\ Put the rosemary and sage sprigs on a sheet tray, and place the pork crown on top of the herbs. Preheat the oven to 425 degrees F. For the Italian sausage and cornbread stuffing: Heat the olive oil over a medium-high flame in a large Dutch oven until hot. Brown the sausage, then add the carrots, celery and onions. Cook over a medium flame, stirring constantly. Season with salt and pepper. When the vegetables are lightly browned, add the nutmeg and allspice and cook for 1 more minute. Add the cornbread and scallions, followed by the apples, currants and sage. Moisten the stuffing with the chicken stock as needed, just until it is moist but not mushy or falling apart. Season with salt and pepper. Season the rack with salt and pepper. Stuff the stuffing into the center until the filling comes to the point of the meat meeting the bone. Roast until caramelized, 15 minutes. Reduce the heat to 350 degrees F and cook until the center of the pork registers 155 degrees F, another 2 hours. For the dijonnaise: Meanwhile, heat the cream in a saucepan over medium heat until reduced by half. Whisk in the apples, mustard and sage. Season with salt and pepper. Set the meat aside to rest for at least 10 minutes, and spoon the stuffing into a bowl. Slice the meat and serve with the dijonnaise. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 11407,"Broiled Vegetable Platter 6 Shiitake mushrooms, 3 1/2 inches diameter 1 Japanese eggplant, cut in half, then split length-wise 1 leek, bottom split length-wise, rinsed well 2 Maui onions, peeled, wedge cut into 6 pieces 6 slices zucchini, sliced on the bias 6 slices yellow squash, sliced 2 red bell pepper rings, 1/4-inch thick 2 yellow bell pepper rings, 1/4-inch thick Herb Marinade (recipe follows) 2 tablespoons roasted garlic puree (recipe follows) 2 cups olive oil 1 tablespoon Hawaiian Shiso, if available, chopped 1 tablespoon basil, African, fresh, chopped 1 tablespoon thyme, English, fresh, chopped 1 tablespoon rosemary, fresh, chopped 1 tablespoon parsley, fresh, chopped 6-ounces white balsamic vinegar 1 teaspoon Alae Hawaiian salt (or substitute sea salt or kosher salt) 4 cloves garlic 1 tablespoon olive oil 2 teaspoons Hawaiian salt Instructions: Toss each item in Herb Marinade to coat. Remove from marinade, lightly salt, keep separated. Let marinate for at least 20 minutes, or longer if possible. Broil items until cooked all the way through. Takes approximately 3 to 4 minutes on each side. Plate and serve. Put roasted garlic puree in a bowl. Slowly whip in olive oil to make a loose paste. Combine remaining ingredients Cut off ends of garlic cloves and drizzle oil over cloves, sprinkle Hawaiian salt. Loosely wrap in aluminum foil. Bake at 350 degrees F for 45 minutes or until tender. Press garlic out of skin and press through a sieve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11408,"Blue Corn Breakfast Taco 4 Mission? Artisan? Blue Corn Tortillas ? cup Low-sodium black beans 4 Eggs, large 1 tbsp Skim milk Salt and black pepper as needed Non-stick cooking spray as needed 2 tsp. Olive oil 2 tsp. Garlic cloves, minced 4 cups Baby spinach leaves 1 oz. Aged cheddar cheese, shredded 2 tbsp. Pico de gallo Instructions: 1.Place black beans in microwave-safe bowl and reheat in microwave.
2.Combine eggs, milk and season with salt and black pepper as desired; whisk until well combined. Coat small non-stick saute pan with cooking spray and place over medium heat. Add egg mixture and scramble. Remove from heat and sprinkle shredded cheddar cheese over top; keep warm.
3.Place second medium non-stick saute pan over medium heat, add olive oil and minced garlic; saute for 1 minute. Add spinach and toss with heat-resistant spatula until spinach is dark green and slightly wilted.
4.Heat four Mission? Artisan? Blue Corn Tortillas according to package directions and place on a flat work surface. Divide scrambled egg evenly among tortillas, layer with garlic sauteed spinach, and use a slotted spoon to divide beans evenly over top. Finish each with pico de gallo; serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 11409,"Homemade Herbed Crackers 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour
3 tablespoons salted butter, room temperature
1 teaspoon salt, plus additional for top
3 tablespoons grated onion
3 tablespoons chopped mixed herbs, such as thyme and chives 3 tablespoons chopped mixed herbs, such as thyme and chives
1/2 cup whole milk
1 egg white, whisked
1 tablespoon seeds, such as sesame or poppy Instructions: Preheat the oven to 450 degrees F. Combine the all-purpose flour, whole-wheat flour, butter and salt in a stand mixer fitted with the paddle attachment. Mix on medium-low speed until the mixture resembles a coarse meal. Add the onion, herbs and milk; mix until just combined--do not overwork the dough. Roll out the dough into a 1/8-inch-thick rectangle on lightly floured parchment paper. Brush the top with egg white and sprinkle with the seeds and some salt. Transfer the dough and parchment to a baking sheet and cut into 2-by-3-inch rectangles. Bake until golden, 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11410,"Bacon, Lettuce, Tomato and Avocado Sandwich 4 slices beefsteak tomato 1/3 cup bread and butter pickle brine
Kosher salt and freshly ground black pepper
6 slices thick-cut bacon, cut into 6-inch strips
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon Worcestershire sauce
2 cloves garlic, grated 1 avocado, sliced
4 slices Pullman bread, toasted
4 Bibb lettuce leaves, washed
Instructions: Preheat the oven to 400 degrees F. Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours. Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side. In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside. Season the avocado with salt and pepper. Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 11411,"Sauteed Vegetable Medley 4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows 2 tablespoons unsalted butter 2 tablespoons water Kosher salt, freshly ground black pepper Instructions: Toss vegetables together in a medium bowl. In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately. To blanch and refresh vegetables: Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired. Variations: Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly. Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11412,"Grilled Eggplant With Yogurt and Mint 1 large 1 1/2-pound eggplant Kosher salt 2 tablespoons olive oil 2 cloves garlic, minced 1/4 cup 2-percent Greek yogurt 1 teaspoon dried mint 1/2 teaspoon ground cumin Pinch cayenne pepper Instructions: Stripe the eggplant with a vegetable peeler and cut into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt, place in a colander and let sit 30 minutes. Rinse the eggplant under cold water and pat thoroughly dry.
Meanwhile, combine the olive oil and garlic in a small glass cup, and microwave just until the oil is hot and bubbling, about 20 seconds. Whisk together the yogurt, mint, cumin, cayenne, 2 tablespoons water and salt to taste in a small bowl. Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-heat cooking. Brush the eggplant slices on both sides with the oil and garlic mixture. Grill until the eggplant is browned and tender, moving and turning the slices frequently, about 15 minutes. Drizzle the mint sauce onto the eggplant slices. Per serving: Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 11 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 130 milligrams ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11413,"Bacon and Asparagus Pizza 1 (16-ounce) ball pizza dough Basic Pizza Sauce, recipe follows 1 pound fresh asparagus, 8 spears trimmed and remaining cut into 1/2-inch coins Olive oil Kosher salt and freshly ground black pepper 8 ounces shredded mozzarella 1/2 red onion, sliced into 1/2 moons 5 slices bacon, cooked crisp and crumbled 2 tablespoons olive oil 3 cloves garlic, sliced Pinch red pepper flakes 1 (14.5-ounce) can crushed tomatoes Kosher salt and freshly ground black pepper 3 tablespoons torn fresh basil Pinch sugar, as necessary Instructions: Preheat the oven to 450 degrees F. Adjust oven racks to the middle of the oven. Place a cast iron pizza stone or pan in the oven to heat for 1 hour. Blanch asparagus 1 minute in a large pot of boiling salted water, then remove and shock in a bowl of ice water. Drain well. Place asparagus in a bowl and drizzle with olive oil, salt, and pepper. Toss to combine well. Flour your work surface and roll the pizza dough into a 12-inch diameter. Carefully remove the cast iron pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza and top with mozzarella, red onion, bacon, and asparagus coins. Arrange the 8 whole pieces of asparagus fanned out from the center the pizza, like spokes on a bicycle. Bake until golden and crisp and the cheese has melted, about 20 to 25 minutes. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add garlic slices, and red pepper flakes, and saute until the edges of the garlic begin to turn golden, about 3 minutes. Stir in the crushed tomatoes, salt, and pepper and let simmer 15 minutes. Turn off the heat and stir in the torn basil. Taste for seasoning and adjust if necessary.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 11414,"Deconstructed Lasagna 8 ounces lasagna noodles, broken into smaller pieces 2 teaspoons olive oil 1 medium yellow onion, halved and very finely chopped 3 garlic cloves, very finely chopped or pressed through a garlic press 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 2 tablespoons roughly chopped fresh marjoram Pinch of red pepper flakes 1/2 pound lean ground beef 2 cups canned whole tomatoes, chopped (or canned chopped tomatoes) 1/2 cup quartered bocconcini (mozzarella balls) or 1/2-inch pieces of fresh mozzarella 2 tablespoons finely grated Parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Drain in a colander and set aside.
To a large, deep skillet or pot set over medium heat add the olive oil, onion, garlic, 1 teaspoon of the salt, and the black pepper, and cook until the onion is soft and sticky, -stirring often, for 6 to 7 minutes. Stir in the marjoram and red pepper flakes, and once they are fragrant, after 30 seconds, stir in the beef, using a wooden spoon to break it into small pieces. Cook, stirring often, until the beef is no longer pink, about 5 minutes.
Add the chopped tomatoes and remaining 1 teaspoon salt, reduce the heat to medium-low, and simmer the sauce until it reduces slightly, about 10 minutes.
Divide half of the cooked lasagna noodles among 4 bowls. Top each with some mozzarella and sauce, then divide the remaining noodles over the top. Add some more mozzarella and sauce, and serve sprinkled with Parmesan cheese.
Per serving: Calories 567; Total Fat 18g; Protein 31g; Dietary Fiber 5g; Sugars 8g ","[Barolo, Barbaresco, Chianti, Tempranillo]" 11415,"Basic Vanilla Cupcakes 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup whole milk 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners' sugar Pinch of salt 2 teaspoons pure vanilla extract 2 tablespoons whole milk Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined. Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely. Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, about 1 minute.
Spread the frosting on the cupcakes. Decorate as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11416,"Zucchini Noodle Salad 2 tablespoons vegetable oil 2 tablespoons white vinegar
2 teaspoons honey
1/4 teaspoon red pepper flakes
Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper
20 grape tomatoes, halved
2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles
2 ears yellow corn, kernels cut off the cobs
1 large carrot, at least 1 1/2 inches thick, spiral cut into noodles
1/4 cup crumbled feta cheese
1/2 bunch fresh basil, sliced into chiffonade Instructions: Whisk together the oil, vinegar, honey, red pepper flakes and salt and pepper to taste in a small bowl to make a vinaigrette. In a large bowl, combine the tomatoes, zucchini, corn and carrots. Pour the vinaigrette over the vegetables and stir to combine. Add the feta and basil and season with salt and pepper. Allow to sit for at least 30 minutes or up to 2 hours in the refrigerator before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 11417,"Eggplant Parmesan 3 tablespoons olive oil 1 large yellow onion, coarsely chopped 3 cloves garlic, coarsely chopped 1/2 teaspoon red pepper flakes 3 roasted red peppers, peeled, seeded and chopped 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands 1 (28-ounce) can crushed tomatoes 3 tablespoons freshly chopped flat-leaf parsley 3 tablespoons freshly chopped basil leaves 1 tablespoon freshly chopped oregano leaves Salt and freshly ground black pepper Honey, to taste 5 cups fresh dried breadcrumbs (made from dried day-old bread) Butter, for greasing the dish 3 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh oregano leaves 1 tablespoon finely chopped fresh thyme leaves Salt and freshly ground black pepper 6 large eggs, beaten 2 tablespoons water 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices) All-purpose flour, for dredging Vegetable oil, for frying 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced 12 ounces grated fontina 3/4 cup grated Pecorino Romano Fresh basil leaves, torn Instructions: For the Roasted Red Pepper Tomato Sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute. Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed. To dry out the bread crumbs: Preheat the oven to 300 degree F. Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry. Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside. Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together. Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant. Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant. Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 11418,"No-Mess Cinnamon Bread In A Bag Nonstick cooking spray, for the loaf pan 6 tablespoons sugar
One .25-ounce package rapid rise yeast (2 1/2 teaspoons)
3 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 teaspoons kosher salt
1/4 cup sugar 1 tablespoon ground cinnamon
Instructions: For the dough: Spray a loaf pan with cooking spray. Add the sugar, yeast, 1 cup of the flour and 1 cup warm water to a gallon-size resealable plastic bag. Press down to remove excess air from the bag. Close the bag tightly and squish the ingredients in the bag until well mixed. Let the bag sit for 10 minutes to activate the yeast. Add the butter, oil, salt and another cup of flour, close the bag and mix well. Add the remaining 1 1/2 cups flour and mix again until all the ingredients are well incorporated and the dough begins to pull away from the bag. For the topping: Whisk together the sugar and cinnamon in a small bowl. Pour the dough out of the bag onto a lightly floured surface. Gently knead the dough until it comes together and is not sticking to the board. Using your fingers, flatten out the dough into a circle about an inch in thickness. Sprinkle the cinnamon mixture on top of the dough. Gently roll the dough (like a burrito) to make the shape of a loaf. Tuck the sides of the dough under to keep the cinnamon mixture inside. Place the dough seam-side down into the prepared loaf pan and cover with a kitchen towel. Let the dough rest and rise for 30 minutes. Preheat the oven to 375 degrees F. Once the dough has risen, remove the towel and bake until golden, 20 to 25 minutes. Let cool in the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11419,"Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes 4 (14-ounce) strip steaks, trimmed Kosher salt Freshly ground black pepper 1 tablespoon butter 1/2 cup minced shallots 1 tablespoon green peppercorns, preferably in brine, lightly crushed 1/4 cup brandy 2 tablespoons Dijon mustard 1 teaspoon lemon juice 2 teaspoons lemon zest 2 tablespoons Worcestershire Sauce 1/2 cup veal stock, home-made or store-bought 4 sprigs fresh tarragon, washed, dried, leaves finely chopped 4 (14-ounce) strip steaks, trimmed Kosher salt Freshly ground black pepper 1 tablespoon butter 1/2 cup minced shallots 1 tablespoon green peppercorns, preferably in brine, lightly crushed 1/4 cup brandy 2 tablespoons Dijon mustard 1 teaspoon lemon juice 2 teaspoons lemon zest 2 tablespoons Worcestershire Sauce 1/2 cup veal stock, home-made or store-bought 4 sprigs fresh tarragon, washed, dried, leaves finely chopped 1 1/2 pounds small fingerling potatoes, washed and dried Pinch coarse sea salt 15 bay leaves 1 1/2 pounds small fingerling potatoes, washed and dried Pinch coarse sea salt 15 bay leaves Instructions: For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook. Turn the steaks on the second side and brown, 3 to 5 minutes. Arrange the steaks on a rack to \rest\ while you make your sauce. Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely. Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together. Add the veal stock and reduce to a desirable consistency, then stir in the tarragon. For the potatoes: Preheat the oven to 375 degrees F. Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes. When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves. Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste. Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately. For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook. Turn the steaks on the second side and brown, 3 to 5 minutes. Arrange the steaks on a rack to \rest\ while you make your sauce. Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely. Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together. Add the veal stock and reduce to a desirable consistency, then stir in the tarragon. For the potatoes: Preheat the oven to 375 degrees F. Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes. When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves. Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste. Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Malbec]" 11420,"Deviled Eggs 1 dozen eggs 1/4 cup mayo 1 teaspoon yellow mustard 2 teaspoons chopped pickles 1 teaspoon pickle juice 1 teaspoon sugar 1 teaspoon white vinegar Hot sauce, such as Tabasco Salt and black pepper Paprika, for sprinkling Instructions: Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled. Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined. Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11421,"Peeky-Toe Crab and Green Tomato Salad with Chilled Gazpacho Sauce 12 ounces lump crab meat 1 tablespoon chives, sliced 1 tablespoon tomatoes, peeled, seeded and small dice 1/4 cup mayonnaise 1 tablespoon lemon juice 2 tablespoons basic vinaigrette (see recipe) Fine sea salt and freshly ground white pepper to taste 3 to 4 green tomatoes, peeled, seeded and minced 1/2 teaspoon minced lemon zest 2 tablespoons lemon oil Fine sea salt and freshly ground white pepper to taste 4 to 5 ripe red tomatoes, blended and strained 2 tablespoons olive oil 3 tablespoons Banyuls vinegar or to taste Fine sea salt and freshly ground pepper to taste Instructions: To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper. For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper. To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place \dots\ of the green tomato relish in the gazpacho sauce around the crab salad and top the crab salad with a basil top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 11422,"Crepes with Smoked Salmon, Ricotta, Red Onion and Capers with Lemon Creme Fraiche 1 1/2 cups whole milk 1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
1/4 cup creme fraiche 1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice Kosher salt and freshly ground black pepper
2 cups fresh ricotta, drained through a cheesecloth for 2 hours 2 teaspoons finely chopped chives 2 teaspoons finely chopped fresh dill, plus dill fronds, for garnish 2 teaspoons finely chopped fresh parsley 1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
8 ounces paper-thin slices smoked salmon 1 small red onion, halved and thinly sliced
2 tablespoons drained capers in brine Instructions: For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day. For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside. For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other. Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11423,"Horchata 8 tablespoons rice 1 cup blanched almonds 1/2 teaspoon ground cinnamon 2 strips lime zest, colored part only 3 cups hot water, plus 4 cups cool water, divided Sugar, to taste, 1 to 1 1/2 cups Mexican vanilla extract or vanilla extract, to taste, usually about 1 teaspoon Instructions: Place the rice in a blender or spice grinder and process until thoroughly pulverized. Take your time doing this - this is a critical step and the more finely ground the rice, the better the horchata will be. Transfer to a large bowl or pitcher and add the almonds, cinnamon, and lime zest. Add about 3 cups of hot water, cover, and let stand overnight. The next day, transfer the mixture to a blender and blend until mixture is as smooth as it will get, again taking your time to allow to get as smooth as possible. Add 2 cups additional cool water and blend again until thoroughly combined. Pour mixture through a strainer lined with 3 layers of fine cheesecloth set over a bowl, little by little, pressing on solids and stirring to help mixture pass through the cloth. The more slowly you strain the mixture, the smoother the horchata will be. Transfer to a pitcher and add 2 cups more water, until the mixture is a pleasant, smooth consistency. Add sugar and vanilla extract, to taste. Cover and refrigerate until thoroughly chilled. Serve cold over ice. ","[Viognier, Vermentino, Torronts, Riesling]" 11424,"Grilled Pork Chop with Apple and Peach Mostarda and Puree 4 pork chops Kosher salt Pinch sugar Blended oil, for rubbing 1 white peach, peeled, pitted and cut into 8 slices 1 McIntosh apple, peeled, cored and cut into 8 slices 1 cup unsalted butter Kosher salt 1 tablespoon coriander seeds 1 tablespoon mustard seeds 1/2 cup dried cherries 1 peach, peeled, pitted, cheeks removed and medium diced 1 Granny smith apple, peeled, cored, cheeks removed and medium diced 4 to 5 sprigs fresh thyme 1 shallot, halved and thinly sliced 2 cups apple cider vinegar, plus more as needed Kosher salt and freshly ground black pepper Splash mustard oil 1 cup peppercress Extra-virgin olive oil, for drizzling Instructions: For the pork: Preheat the grill over medium-high heat. Season pork chops with kosher salt and a pinch of sugar on both sides. If possible, season the night before grilling and allow the chops to come to room temperature before cooking. Rub both sides of the pork chop with blended oil and place onto the grill. Cook the chops about 4 minutes per side, until medium doneness. Allow to rest before slicing. For the puree: To a large saute pan over medium-low heat, add the butter, apples, and peaches and season with salt, to taste. Allow to slowly cook until tender, about 10 minutes. Carefully place into a blender and blend until pureed. Taste to check for seasoning and re-season, if needed. For the mostarda: To a small saucepan over medium heat add the coriander seeds and mustard seeds and toast, about 30 seconds. Add the dried cherries, peaches, apples, thyme sprigs, sliced shallot, and apple cider vinegar. Allow to simmer until the peaches and apples are tender, about 10 minutes. Taste for seasoning and add salt and freshly ground black pepper. Take off the heat, add a splash of mustard oil, and stir to combine. For each serving: Drizzle the peppercress with extra-virgin olive oil and toss to coat. Place a small spoonful of the puree onto the plate. Take the pork off the bone and slice. Place the pork slices onto the plate and top with a spoonful of the mostarda. Garnish with a few sprigs peppercress and drizzle the plate with extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11425,"Favorite Things (Pomegranate) Martini 0.5 oz. Stirrings Simple Syrup 1.5 oz. Smirnoff Citrus Vodka 1 oz. fresh/unsweetened pomegranate juice Instructions: In a cocktail shaker combine Stirrings Simple Syrup, Smirnoff Citrus Flavored Vodka and pomegranate juice with plenty of ice. Cover and shake vigorously. Strain into a martini glass. Garnish with a wedge of lemon.; ","[Sauvignon Blanc, Pinot Grigio, Ros]" 11426,"Date and Blue Cheese Stuffed Meatballs 8 ounces sliced bacon (about 9 slices) 2 pitted dried medjool dates 1/3 cup panko breadcrumbs 1/4 cup milk 1 1/2 pounds 80/20 ground beef 1/2 cup roughly chopped flat-leaf parsley 1 egg, beaten Kosher salt and freshly ground black pepper 3 ounces blue cheese, crumbled (a scant 1 cup) Instructions: Position an oven rack in the top third of the oven and preheat to 350 degrees F.
Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces. Remove the rack from the baking sheet and reserve the baking sheet with the bacon fat. Increase the oven temperature to 400 degrees F.
Quarter each date lengthwise. Cut each quartered piece into 4 pieces, yielding 32 pieces total.
Put the panko breadcrumbs and milk into a large mixing bowl and let the mixture sit for 2 to 3 minutes so that the breadcrumbs can absorb the milk. Add the ground beef, crumbled bacon, half of the chopped parsley, the egg, 1 teaspoon kosher salt and some black pepper and use your hands to mix until just combined.
Place 1 tablespoon of the meat mixture in the palm of your hand. Flatten it slightly and place 1/2 teaspoon crumbled blue cheese and 1 to 2 pieces of the dates in the center. Top with 1 more tablespoon of the meat mixture and enclose the filling, rolling the mixture in the palms of your hands to form a round meatball. Place the meatball onto the baking sheet that was used to cook the bacon. Roll the meatball around in the rendered bacon fat to evenly coat. Repeat this process with the remaining meat mixture and filling, making about 24 meatballs total.
Bake the meatballs until browned and cooked through, 15 to 18 minutes. Garnish with the remaining chopped parsley and place a decorative toothpick into each meatball. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 11427,"Beef and Lemon Grass Wrapped In Betel Leaf: Bo La Lot 14 ounces minced beef 2 lemon grass stems, white part only, finely chopped 4 spring onions, white part only, finely chopped 1 clove garlic, finely chopped 2 teaspoons salt 2 teaspoons finely ground white pepper 1 bunch betel leaves 7 ounces cooked rice vermicelli noodles 2 tablespoons Nouc Mam Cham Dipping Fish Sauce, recipe follows 1 teaspoon fried red Asian shallot 1 teaspoon crushed roasted peanuts 2 red chillis, sliced 3 tablespoons fish sauce 3 tablespoons rice vinegar 2 tablespoons sugar 2 garlic cloves, chopped 1 bird's eye chilli, thinly sliced 2 tablespoons lime juice Instructions: In a mixing bowl, combine the beef, lemon grass, spring onions, garlic, salt and pepper. Allow flavors to infuse for at least 15 minutes. Meanwhile, pick the individual betel leaves and wash in cold water. Lay the leaves flat on a cloth to dry. To form the rolls, lay a large betel leaf (or 2 smaller leaves), shiny side down, on a board with the stem of the leaf pointing towards you. Spoon approximately 1 tablespoon of the beef mixture onto the bottom edge of the leaf. Work it into a sausage shape, then roll the leaf from bottom to top and place the seam flat on your bench to stop the leaf from unrolling. Repeat this process until you have used all of the beef. The mixture should make about 20 rolls. Cook the parcels, seam down first, on a grill or barbecue hotplate over medium heat, turning to color all over, for about 5 minutes, or until done. Place the cooked parcels on a bed of vermicelli noodles, and then drizzle with a tablespoon of nuoc mam dipping fish sauce and garnish with fried red shallots, peanuts and chilli. Combine the fish sauce, rice vinegar, sugar and 1/2 cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. Store tightly sealed in a jar in the fridge, for up to 5 days. Yield: about 1 cup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11428,"Herbed Roasted Mushrooms with Fried Egg 1 1/4 pounds button or cremini mushrooms, quartered 1/4 cup olive oil 4 sprigs rosemary 1/4 cup balsamic vinegar 1 (1 pound) storebought baked pizza crust 1/2 cup shredded Parmesan cheese 8 ounces fresh ricotta 1 large egg Instructions: Heat the oven to 450 degrees F and arrange a rack in the middle. Combine mushrooms, 3 tablespoons oil, and rosemary on a baking sheet, season with salt and freshly ground black pepper and toss to coat. Place in oven and roast until mushrooms are shrunken, and browned about, 20 minutes. Drizzle with 1 tablespoon of the balsamic and toss to coat. Scatter half of the Parmesan on the pizza. Discard rosemary and arrange mushrooms on top. Distribute ricotta across top and drizzle with remaining Parmesan and a little extra olive oil. Bake until crust is browned, cheese is melted, about 20 minutes. Meanwhile, heat a small frying pan medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry. Carefully add remaining 3 tablespoons balsamic vinegar and cook until vinegar is reduced and syrupy. Place egg on top of pizza, drizzle balsamic reduction over pizza, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 11429,"Pan Fried Flounder in Cornmeal with Smoked Oyster-Artichoke Relish 2 tablespoons plain yogurt 1 1/2 teaspoons chopped fresh thyme Salt and pepper 12 ounces flounder fillets, skin removed 1/4 cup cornmeal Oyster Relish, recipe follows Oil for pan frying Chopped parsley 1/2 cup smoked oysters (canned or fresh) 1/4 cup thinly sliced artichoke bottoms 1 tablespoon chopped parsley 1 teaspoon chopped fresh thyme 1 1/2 tablespoons chopped red bell pepper 1 tablespoon olive oil 1 teaspoon lemon juice Creole spice Instructions: Combine the yogurt, thyme, and salt and pepper. Spread the yogurt mixture on both sides of the flounder fillets. Season the cornmeal with creole spice. Dredge the flounder in the cornmeal. Heat 1/4 cup of oil in a skillet. Place the crusted flounder into the hot oil. Cook for 3 minutes on each side Drain the fish on a paper towel. Serve the flounder on a plate, topped with the oyster relish. Garnish with parsley. Combine, season, and set aside.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11430,"The Big Ragout One 2- to 3-pound brisket, cut into thirds 1 boneless pork butt, cut into thirds
Salt and pepper 1/2 cup olive oil
1 pound pancetta, diced
1 pound hot Italian sausage, diced
10 cloves garlic, peeled 2 white onions, diced
2 tablespoons crushed red pepper flakes
One #10 can San Marzano tomatoes (about 6 pounds 6 ounces)
1/4 cup whole milk
Serving suggestions: pasta or crusty bread Instructions: Start by heating the biggest pot you have over high heat. Sprinkle the brisket and pork butt with generous amounts of salt and pepper. Add the oil to the pot, then add the pancetta and sausage, and cook until completely cooked through. Remove these and set aside for later use. In the same pot and in several batches, brown the brisket and pork on all sides. Once there is a nice brown sear, remove and set aside. In the same pot, saute the garlic, onions and crushed red pepper. Season with salt. Once the onions are soft and sweet, add the can of tomatoes (including all of the juices). Then add all your browned meats back to the pot. Bring to a boil, then reduce the heat to a light simmer and add 1 cup water and the milk. Cook like this until the brisket and pork butt are very tender and falling apart, about 3 hours.
Remove from the heat. With a couple pairs of tongs (working while the meat is still very warm) shred all the big pieces of brisket and pork butt until they resemble pulled pork. Mix everything very well. Taste, and add salt and pepper as needed. Serve over your favorite pasta, on top of crusty bread or on its own in a big bowl. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 11431,"Turkey Curry 2 tablespoons coconut oil 1 yellow onion, diced
One 2-inch piece ginger, peeled and chopped
4 cloves garlic, chopped
1/4 cup chopped fresh cilantro stems (from 1 bunch), plus chopped fresh cilantro, for garnish Kosher salt 1 tablespoon tomato paste
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
One 28-ounce can whole tomatoes
1 1/2 cups low-sodium turkey or chicken stock
1/2 pound russet potatoes, peeled and diced into 1/3-inch cubes
3 cups cubed turkey breast
1 cup frozen peas
1/4 cup heavy cream
2 tablespoons lime juice (from 2 limes) Rice, for serving, optional
Instructions: Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes. Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice. Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11432,"Green Bean and Wild Mushroom Casserole 3 cups milk Bay leaf 4 tablespoons unsalted butter 1/4 cup flour 1/4 teaspoon Dijon mustard Freshly grated nutmeg Salt and pepper 1 cup grated white cheddar 1 1/2 cups chopped green beans, cut in 2-inch pieces, blanched 3 cups sliced assorted wild mushrooms (such as portobello, shiitake, or cremini) 1/2 cup freshly grated Parmesan 1/2 cup buttered bread crumbs Instructions: Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes. Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth. Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11433,"Winter Minestrone 2 tablespoons olive oil 1 onion, chopped 2 carrots, peeled, chopped 2 celery stalks, chopped 3 ounces thinly sliced pancetta, coarsely chopped 2 garlic cloves, minced 1 pound Swiss chard, stems trimmed, leaves coarsely chopped 1 russet potato, peeled, cubed 1 (14 1/2-ounce) can diced tomatoes 1 fresh rosemary sprig 1 (15-ounce) can cannellini beans, drained, rinsed 2 (14-ounce) cans low-sodium beef broth 1 ounce piece Parmesan cheese rind 2 tablespoons chopped fresh Italian parsley leaves Salt and pepper Instructions: Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
Ladle the soup into bowls and serve. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 11434,"Italian Poached Oranges 8 seedless oranges 1 1/2 cups sugar 3/4 cup water 1/4 cup orange liqueur, such as Cointreau or Grand Marnier Instructions: Strip the zest from the oranges with a vegetable peeler, making sure not to peel away any of the white pith. Cut the zest into 1/8-inch shreds with a sharp knife. Place shredded zest in a small saucepan and cover with water. Bring to a boil over low heat. Drain zest, discard cooking water and place zest in a bowl; cover zest with cold water and set aside. Combine the sugar and the water in a medium saucepan, bring it to a boil and cook the syrup until it thickens slightly about 3 minutes. While the syrup is cooking, peel the oranges to expose the flesh. Lower the heat on the syrup and cook the oranges 1 or 2 (they should be submerged in the syrup--if not, switch to a smaller saucepan) at a time for 3 to 4 minutes. Remove the oranges from the syrup with a slotted spoon and place in a serving bowl. Add the shredded zest to the syrup and cook the zest for two minutes, or until the zest is translucent. Remove the zest from the syrup and scatter over the oranges. Chill the oranges and sprinkle with orange liqueur just before serving. ","[Prosecco, Moscato, Vinho Verde, Cava]" 11435,"Fried Chicken and Buttermilk Waffles 1 (3 1/2 pound) fryer chicken, cut into 8 pieces, giblets reserved and chopped 1 cup all purpose flour 1 tablespoon Essence, recipe follows Vegetable oil, for frying 2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon sugar 1/4 teaspoon salt 2 large eggs 4 tablespoons unsalted butter, melted 1 1/2 cups buttermilk Unsalted butter, topping Maple Syrup 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Chicken: Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F. Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Essence. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes. Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels. Waffles: Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together. In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well. Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 11436,"Hot Calas 5 to 6 cups vegetable oil, for frying 2 cups cooked leftover rice 6 tablespoons all-purpose flour 3 heaping tablespoons granulated sugar 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon kosher salt 1/4 teaspoon pure vanilla extract 2 large eggs Powdered sugar, for topping Cane syrup, for dunking Instructions: Fit a large Dutch oven with a deep-fry thermometer. Fill it halfway with vegetable oil and heat to 360 degrees F. In a large bowl, mix the rice with the flour, granulated sugar, baking powder, cinnamon, nutmeg and salt. Sprinkle in the vanilla and mix in the eggs until combined. Working in batches, drop the batter by the tablespoonful into the hot oil. Fry until golden browned on both sides, about 4 minutes total. Drain on a paper towel-lined plate and sprinkle with powdered sugar while still hot. Serve hot with cane syrup for dunking. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 ounces ziti pasta 1 pound ground beef 1 medium onion, chopped 2 cloves garlic, minced 1" 11437,"Come and Break It More 1 Cup Lemon Grass 1 Teaspoon Salt 1 Tablespoon Creamed Spinich Instructions: introduction Method text can I changed this ","[Chardonnay, Sauvignon Blanc, Riesling]" 11438,"BBQ Pulled Pork Sandwich 1 cup red wine vinegar 1 cup distilled white vinegar
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large red onions, sliced into rings
Favorite dry rub, for coating the pork One 6- to 8- pound pork shoulder (pork butt), cut into 4- to 5-inch pieces
2 large yellow onions
Two 12-ounce bottles pale ale, such as Sierra Nevada
Your favorite BBQ sauce
4 to 6 large hamburger buns
1 head iceberg lettuce
Instructions: For the pickled onions: Place vinegars, sugar, salt, pepper and 2 cups water in a medium pot. Bring to boil, then add onions. Cook until onions are translucent, about 5 minutes. Remove from heat. Let cool. Store in an airtight container in the refrigerator. For the pork: Preheat the oven to 400 degrees F. Place your favorite dry rub into a bowl. Coat all sides of each piece of the pork and place in a medium deep roasting pan. (This can also be done in a slow cooker and cooked on high.) Add onions and beer to the pan. Cover with foil and bake until pork pulls apart easily with a fork, 2 to 3 hours. Remove from the oven. Drain out liquid and let cool, then shred meat with your fingers. (You don't have to shred completely; you can leave some larger chunks for texture.) In a large saute pan add pork and the desired amount of BBQ sauce. Cook, stirring frequently, until hot. Toast hamburger buns. Add pork to the bun bottoms. Add iceberg and desired amount of pickled onions to the bun tops. Serve and enjoy! ","[Cabernet Sauvignon, Zinfandel, Merlot, Malbec]" 11439,"Cow Patty Cookies 2 tablespoons salted butter 1/4 cup packed brown sugar
Pinch kosher salt 1/2 cup toasted slivered almonds 1/2 cup roasted peanuts 1 teaspoon ground cinnamon
2 cups granulated sugar 2 1/2 sticks (1 1/4 cups) salted butter, softened 2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup semisweet chocolate chips
1 cup dried cranberries, dried cherries or raisins
Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and line a plate with wax paper. For the nuts: Melt the butter in a skillet and add the brown sugar and a pinch salt. Cook until the butter starts to bubble, about 3 minutes, then add the almonds and peanuts and stir to coat the nuts completely. Sprinkle over the cinnamon and stir until incorporated. Transfer to the lined plate and set aside to cool. For the dough: Cream together the granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy. Add the eggs one at a time, mixing after each addition. Mix in the vanilla. Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the chocolate chips, dried cranberries and reserved cooled nuts. Using a 1/3-cup scoop, add portions of the dough to the lined baking sheets, spacing them about 3 inches apart. Bake until the middles of the cookies are set, about 20 minutes. They will be fragile at this stage, so let them cool for 10 minutes, then move them to a cooling rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11440,"Clam Chowder 2 dozen littleneck clams 2 dozen cherrystone clams 1 quart water 1 head garlic, sliced in 1/2 horizontally 3 bay leaves 2 sprigs thyme, leaves picked 3 tablespoons unsalted butter 4 ounces pancetta, cut into cubes 1 celery stalk, diced 1 onion, diced 2 heaping tablespoons all-purpose flour 2 Yukon gold potatoes, peeled and cubed 2 cups heavy cream 1 cup milk Freshly ground black pepper 1 handful flat-leaf parsley, finely chopped Parmesan Oyster Crackers, recipe follows 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: Wash and scrub the clams to get rid of the dirt. Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, bay leaves, and thyme leaves in a large pot. Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes. Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir. Pull the opened clams out of their shells and chop them roughly. Cover them and set aside. Pour the broth into a big bowl through a strainer that you've lined with cheesecloth, just in case there is leftover sand; set the broth aside. Rinse out the pot and melt the butter over medium heat. Add the pancetta, celery, and onion. Saute this together for 5 minutes, until the vegetables soften. Sprinkle the flour into the pot; stir and coat everything well. Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour. When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes. The soup will start to thicken from the potato starch. Reduce the heat to low and fold in the cream, milk, and chopped clams. Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes. Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil. Serve this in nice big bowls with some chopped parsley and Parmesan Oyster Crackers. 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. Yield: 2 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11441,"Soppressata and Provolone Grilled Cheese 16 slices spicy or plain soppressata (about 2 ounces), diced 12 slices provolone (about 6 ounces), diced Eight 1/4-inch-thick slices semolina bread 6 tablespoons unsalted butter, softened 1 tablespoon fig jam or mostarda, for serving Instructions: Mix together the soppressata and cheese in a medium bowl. Lay out 4 slices of the bread on a work surface and divide the meat and cheese mixture evenly among the bread, about 1/3 cup each. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich. Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. Serve with fig jam on the side. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 11442,"African Stew 2 chickens, cut into pieces 3/4 cup peanut oil 2 large onions, chopped 3 tomatoes 4 1/2 cups water 1/4 cup tomato paste 1 teaspoon Vegesal 1 cup peanut butter 3 sweet potatoes, cut into chunks 6 carrots, thickly sliced in rounds 12 okra pods 3 bell peppers (red/green/yellow/orange), de-seeded and diced 1/2 teaspoon cayenne pepper or 1 cl pepper Instructions: In a large heavy pot, brown chicken in hot peanut oil. Add 1 chopped onion and stir until golden brown. Peel tomatoes if you wish, then chop into chunks. Thin tomato paste with 1/2 cup of water, and add tomatoes and tomato paste to the pot. Boil 4 cups of water and add to the pot with the vegesal. While the mixture boils gently, thin peanut butter with some of the hot pot liquid and stir it in gradually. Reduce heat and simmer for 30 minutes. Begin adding vegetables, letting each simmer for 5 minutes or so before adding the next one. Cook until chicken and all the vegetables are tender. Crush or grind the second onion with the hot pepper. Add during the last 10 minutes of cooking. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chenin Blanc, Pinotage, Tempranillo, Garnacha]" 11443,"The Best Chicken Marsala 3 boneless skinless chicken breasts, 1 1/2 to 2 pounds Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup olive oil
12 ounces cremini mushrooms, sliced 1/4-inch thick
1 large shallot, finely chopped
1 1/2 cups dry marsala wine
6 tablespoons unsalted butter, cut into pieces
1/3 cup flat-leaf parsley, chopped, plus more for garnish
Instructions: Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap. Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 11444,"Round 2 Recipe - Southwest Beef and Black Bean Chili 1 tablespoon canola oil 1 medium yellow onion, diced 1 tablespoon chopped garlic 1 (28-ounce) can crushed tomatoes 1/2 pound cubed leftover pot roast from Pot Roast with Roasted Root Vegetables, recipe follows 1 (15-ounce) can black beans, drained 1 1/2 tablespoons chili powder 2 cups water Salt and freshly ground black pepper 1/4 cup shredded Monterey jack cheese 1 1/2 pounds beef bottom round roast 2 teaspoons salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 2 tablespoons all-purpose flour 2 tablespoons canola oil 2 carrots, cut into 2-inch pieces 2 stalks celery 1 medium yellow onion 1 (15-ounce) can beef broth 1 cup water 1 tablespoon minced fresh garlic 2 tablespoons Worcestershire sauce 4 sprigs fresh thyme 2 carrots, cut into 3-inch pieces 2 russet potatoes, cut into 1-inch cubes 1/2 pound turnips, cut into wedges 2 tablespoons canola oil 1 teaspoon each fresh rosemary and fresh thyme leaves 1 red onion, sliced Instructions: Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot. For Pot Roast: Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables. For Roasted Root Vegetables: One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 11445,"Chicken with Pistachio-Parsley Pesto 1 (1-pound) box fusilli 1/3 cup plus 1 tablespoon reduced-sodium chicken broth, and more if needed 1 pound cubed chicken 1 packed cup fresh parsley leaves 2 tablespoons roasted pistachio nuts 3 cloves garlic, peeled Salt Ground black pepper Instructions: Cook fusilli according to package directions. Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides. Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency. Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11446,"Stuffed Tomatoes with Confit Vegetables, Fresh Herbs and Smoked Salmon 8 medium size tomatoes 4 ounces of smoked salmon 1 carrot peeled and small diced 1 bulb fennel diced 1 branch celery diced 1 red onion diced 1 cup of sour cream 1 cup of chicken stock 1 branch of dill, chives, and Italian parsley Salt and pepper to taste Instructions: Immerse tomatoes in boiling water for several about 30 seconds to loosen skin. Remove from boiling water and immerse in ice water to refresh. Remove the skin, keeping tomatoes in tacked, then cut the top cap off and reserve, remove the inside and discard. In a small saute pan over medium heat sweat all the vegetables together with a little bit of olive oil, then add the chicken stock and reduce until mixture is almost dry. Once cooked chilled vegetables in bowl over ice and fold the chopped herbs, the tiny bits of smoked salmon and the sour cream. Fill the tomatoes and serve 2 per order. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11447,"Carrot Cake Stuffed Ebelskivers 1/3 cup cream cheese, at room temperature 3 tablespoons chopped pecans
3 tablespoons golden raisins
2 tablespoons confectioners' sugar, plus more for serving
1 1/4 cups all-purpose flour (see Cook's Note) 2 tablespoons firmly packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup whole milk
1/4 cup sour cream
2 large eggs, separated
1/2 cup grated carrots
2 tablespoons unsalted butter, melted
Instructions: For the filling: Mix together the cream cheese, pecans, raisins and confectioners' sugar in a small bowl. Cover and refrigerate until ready to use. For the pancakes: Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
Whisk together the milk, sour cream and egg yolks in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined, then stir in the carrots (the batter will be lumpy). Allow the batter to rest while you whip the egg whites.
Beat the egg whites in a separate medium bowl with an electric mixer until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter.
Heat an ebelskiver pan over medium heat for 4 minutes. Reduce the heat to medium low and brush 4 of the wells generously with melted butter so there is some butter pooling at the bottom of each (the butter should barely sizzle when it hits the pan). Fill each buttered well with about 1 tablespoon batter. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.) Allow the batter to cook slightly around the edges, about 30 seconds.
Carefully spoon 1 heaping teaspoon of the filling into the center of each ebelskiver and gently press down into the batter. Spoon about 1 teaspoon additional batter on top of the filling in each so the wells are very full and the filling is covered. Cook until the bottom crusts are golden brown, an additional 2 1/2 minutes.
Push a wooden skewer through the raw batter and into the bottom crust of each ebelskiver to turn it slowly. Allow the raw batter to flow back into the well and create a new bottom crust. (If an ebelskiver does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.) Cook until the new undersides are golden brown, 2 to 3 minutes more. Check all sides of the ebelskivers: If there are pale spots on some, turn them pale-side down so that they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be deep golden brown all over and a skewer inserted deep into the pancakes, avoiding the filling, should come out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat. Remove the ebelskivers from the pan.
Repeat the process with the remaining melted butter, batter and filling. By the second batch, the pan will be significantly hotter, so you may need to reduce the heat or remove the pan from the heat occasionally to ensure even cooking. Dust the ebelskivers with confectioners' sugar and serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 11448,"Beer-Battered Apple and Onion Rings Vegetable oil, for frying 1 egg white 1 cup dark beer 1 cup all-purpose flour 3/4 teaspoon kosher salt, plus extra for sprinkling 1 large onion, ends trimmed and skin removed 3 Granny Smith apples, peeled and cored Salted Cinnamon Sugar, recipe follows 3 tablespoons sugar 2 tablespoons cinnamon 1/2 teaspoon kosher salt Instructions: Pour enough oil in a medium saucepan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F. In a medium mixing bowl whisk the egg white until frothy. Stir in the beer. Add the flour and salt. Mix until the batter is smooth. Set aside. Cut the onion into 1/2-inch slices and separate into rings. Slice each apple into 5 rings and pat dry with paper towels. Dip the apples slices into the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes each side until golden brown. Using a slotted spoon, transfer the fried apple rings to paper towels to drain. Repeat with the onion rings. Transfer the apple and onion rings to serving platters. Sprinkle the onion rings with salt. Sprinkle the apple rings with the Salted Cinnamon Sugar. Serve immediately. Combine all ingredients in a small bowl. Store airtight in a glass or plastic container. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]

" 11449,"Bursting Burrito Bowl 1/3 cup sliced green and red bell peppers 1/4 cup sliced onion
1 tablespoon canned diced green chiles 3 ounces cooked and chopped skinless lean chicken breast 1 1/2 cups shredded lettuce 1/4 cup canned black beans, drained and rinsed 1/4 cup shredded fat-free Cheddar cheese 2 tablespoons pico de gallo 1 tablespoon fat-free sour cream Instructions: Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell peppers, onion, and chiles and, stirring occasionally, cook until onion is mostly translucent, about 3 minutes.
Add chicken and cook and stir until hot, about 2 minutes.
Place lettuce in a bowl and top with black beans and chicken-veggie mixture. Sprinkle with cheese, and then top or serve with pico de gallo and sour cream. Enjoy!
PER SERVING (entire bowl): 264 calories, 2g fat, 714mg sodium, 22.5g carbs, 5g fiber, 7g sugars, 39g protein ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11450,"Red Velvet Fireworks Cake 1 1/3 cups vegetable oil, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups granulated sugar 1 cup buttermilk 3 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 1/2 teaspoons red gel food coloring For the frosting: 2 8-ounce packages cream cheese, at room temperature 4 sticks unsalted butter, at room temperature Pinch of salt 5 cups confectioners' sugar 1 cup (one 3.8-ounce container) red, white and blue nonpareils Instructions: Preheat the oven to 350 degrees F. Brush two 9-inch-round cake pans with vegetable oil; dust with flour and tap out the excess. Make the cake: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Combine the granulated sugar, vegetable oil, buttermilk, eggs and vanilla in a large bowl; whisk until smooth. Whisk in the food coloring, then add the flour mixture and whisk until smooth. Spread 3/4 cup batter in each of the prepared pans (you'll have a very thin layer of batter); set the remaining batter aside. Bake until a toothpick inserted into the center of a cake comes out clean and the top springs back when pressed, 16 to 18 minutes. Transfer to a rack and let cool about 5 minutes in the pans, then invert the cakes onto the rack to cool completely. Meanwhile, cool the pans under cold water, then wipe clean. Brush with oil and dust with flour again. Repeat to make 2 more cake layers, using 3/4 cup batter for each, then repeat again. You will have 6 layers. Make the frosting: Beat the cream cheese, butter and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Beat in the vanilla, then beat in the confectioners' sugar in three additions until smooth. Put 1 cake layer on a serving plate and spread evenly with a scant 1 cup frosting. Repeat with the remaining 5 cake layers, then frost the top and sides of the cake with the remaining frosting in a thin layer (just enough so the nonpareils will stick). Refrigerate until the frosting is just set but still soft, about 10 minutes. Put the cake (on the plate) on a rimmed baking sheet. Cover the top and sides completely with the nonpareils, reusing the ones that fall onto the baking sheet. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11451,"Pastiera 4 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder 4 large eggs 1 stick unsalted butter, melted 1/2 cup whole milk 1 stick unsalted butter, at room temperature, plus more for the pan 2 cups sugar 3 pounds whole-milk ricotta cheese (about 6 cups) 1 cup heavy cream 14 large eggs 5 teaspoons pure vanilla extract 2 cups cooked white rice Grated zest of 1 orange Instructions: Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 to 5 minutes. Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside. Make the filling: Preheat the oven to 350 degrees F. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2 to 3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula. Fold in the rice and orange zest with the rubber spatula. Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes. Let cool before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11452,"Chris' Cranberry Surprise 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 2 sticks butter, room temperature 3/4 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs, beaten 1 1/4 teaspoons pomegranate juice 1 1/2 cups rolled oats 3/4 cup sweetened coconut flakes 1 1/2 cups dried cranberries Instructions: Preheat oven to 350 degrees F. In a medium bowl, whisk the flour, baking soda, and ground cinnamon. In large bowl, combine the butter, dark brown sugar, and granulated sugar with a hand mixer. Beat until fluffy, about 2 minutes. Add the beaten eggs and the pomegranate juice and mix until well incorporated. Add the flour mixture in batches and beat on medium for 2 minutes, scraping the bottom and sides. With a rubber spatula, fold in the oats, coconut, and cranberries and mix well. With an ice cream scoop, form the dough into balls and place onto 2 parchment lined cookie sheet at least 1-inch apart. Bake for 14 to 15 minutes. Remove from oven and transfer to a wire rack to cool. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 11453,"Rosemary Palomas 1/2 cup sugar 8 rosemary sprigs, plus more for garnish 4 wide strips grapefruit zest, plus 1 1/2 cups fresh grapefruit juice (from 2 to 3 grapefruits) 3 cups blanco tequila 1/2 cup fresh lime juice (from 5 to 6 limes) 2 1/4 cups grapefruit seltzer Instructions: Combine the sugar, 1/2 cup water, 3 rosemary sprigs and the grapefruit zest in a small saucepan. Bring to a simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and set the syrup aside to cool, at least 1 hour. Strain the syrup into a 64-ounce jar. Add the grapefruit juice, tequila, lime juice and remaining 5 rosemary sprigs and stir to combine. Cover and refrigerate until cold, at least 2 hours. To serve, pour the seltzer into the jar and stir (do not shake). Pour into glasses filled with ice and garnish with rosemary sprigs. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 11454,"Brat Burgers with Stout Aioli and Corn Relish 1 12-ounce bottle stout beer, at room temperature 1/2 cup honey 1/4 cup packed dark brown sugar 1 dried ancho cl, stem removed 1/3 cup dried cherries or cranberries 1/4 cup mayonnaise 1 1/4 cups malt vinegar 1 tablespoon packed dark brown sugar Kosher salt 1 medium red onion, halved and thinly sliced 1 ear of corn, husked 1 poblano cl Extra-virgin olive oil, for brushing 1 small tomato, seeded and chopped 1 tablespoon chopped fresh cilantro Kosher salt and freshly ground pepper 2 teaspoons coriander seeds 1 teaspoon mustard seeds 1/4 teaspoon ground cl de arbol or cayenne pepper Kosher salt and freshly ground pepper 12 ounces ground beef chuck 12 ounces raw bratwurst, casings removed Vegetable oil, for brushing 4 slices sharp cheddar cheese 4 pretzel buns, split Instructions: Make the stout aioli: Combine the stout, honey, brown sugar, ancho cl and dried cherries in a small saucepan and bring to a boil. Reduce the heat and simmer until the liquid is reduced to about 3/4 cup, about 15 minutes. Strain into a bowl, reserving the cherries. Let cool, then combine 1/4 cup of the liquid with the mayonnaise and refrigerate until ready to use. (Save the remaining liquid; it's a great glaze for grilled meat.) Make the pickled red onion: Combine the malt vinegar, brown sugar and 1 teaspoon salt in a small saucepan; bring to a boil, then let cool 10 minutes. Place the red onion in a small bowl and pour the vinegar mixture on top; cover and refrigerate at least 30 minutes and up to 2 hours. Meanwhile, make the corn relish: Preheat a grill to medium high. Brush the corn and poblano with olive oil; grill, turning occasionally, until charred. Slice off the corn kernels; seed and chop the poblano. Combine the corn, poblano, tomato and cilantro in a bowl; season with salt and pepper. Make the burgers: Toast the coriander seeds and mustard seeds in a dry skillet over medium heat, about 3 minutes. Crush the seeds in a spice grinder or with a mortar and pestle and combine with the ground cl, 1 teaspoon salt and 1/2 teaspoon pepper. Chop the reserved cherries from the stout aioli. Combine the ground beef, bratwurst, 1 tablespoon of the seasoning mixture and the cherries in a large bowl with your hands. Form the mixture into four 3/4-inch-thick patties. Brush the burgers with vegetable oil. Sprinkle both sides with the remaining seasoning mixture. Grill the burgers until slightly charred on the bottom, 3 to 4 minutes. Flip and grill about 4 more minutes for medium. Top with the cheese; cover and cook until melted, about 1 minute. Spread the stout aioli on the top and bottom buns. Sandwich with the burgers, corn relish and pickled red onion. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 11455,"Pear and Almond Tart 4 ounces butter softened 3 1/2 ounces sugar 1 egg 3 tablespoons Brandy 1 teaspoon vanilla extract 4 ounces almond flour or pulverized almonds 1 tablespoon all-purpose flour 1 recipe tart shell (recipe follows) 8 poached pear halves (see note) 4 1/2 ounces all-purpose flour 1 1/3 ounces sugar Pinch of salt 4 ounces cold butter, cubed 1/2 teaspoon vanilla 1/4 cup cold water Instructions: Preheat oven to 425 degrees. In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, \spoke\ fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature. Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid. In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11456,"Sunny 's Cranberry Mojito Pitcher 2 cups cranberry juice 1/2 cup agave syrup or honey, or more as needed
1/4 cup packed fresh mint leaves, plus more for garnish
2 1/2 cups white rum, such as Cruzan Aged Light Rum
1/2 cup fresh lime juice
1/2 cup fresh or frozen cranberries 1 cup sparkling water or ginger ale
Instructions: Combine the cranberry juice, agave and mint in a medium saucepan over medium heat just until it comes to a boil. Whisk to combine, then cover and steep until the cranberry juice tastes like mint, 3 to 5 minutes. If not sweet enough for your liking, add a bit more syrup. Strain out the mint and pour the liquid into a pitcher. Stir the rum and lime juice into the pitcher and refrigerate until cold. To serve, add 3 to 4 mint leaves, a few cranberries and ice to lowball or wine glasses. Pour in the chilled drink, then top off with a splash of sparkling water or ginger ale. Enjoy! ","[Riesling, Sauvignon Blanc, Ros, Pinot Grigio]" 11457,"Eggplant, Yellow Squash and Tomato Casino 2 small eggplants 2 pieces yellow squash, small to medium size 4 Roma tomatoes Kosher salt Freshly ground black pepper Garlic powder 2 tablespoons real bacon bits 1 tablespoon red bell pepper, small diced 1 tablespoon green bell peppers, small diced 1 tablespoon red onion, small diced 3/4 cup grated Parmesan 2 tablespoons extra-virgin olive oil Instructions: Preheat oven to 350 degrees F. Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash. Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions. Next, carefully pile high the Parmesan over every piece, drizzle with olive oil, and bake for about 12 minutes, or until they start to turn golden brown. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 11458,"Sweet and Spicy Thai Shrimp Stir Fry 3 tablespoons peanut oil 3 cloves garlic, chopped One 2-inch piece ginger, chopped 12 ounces large peeled and deveined shrimp, tails removed 1 small red onion, cut into 1/4-inch-thick strips 1 medium yellow bell pepper, cut into 1/4-inch-thick strips 1/2 cup Food Network Kitchen? Inspirations Thai Style Sweet & Spicy Chili Cooking Sauce Kosher salt Juice from half a lime 1/2 cup torn basil and/or mint leaves 2 cups cooked, warm jasmine rice, for serving Instructions: Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11459,"Country Potato, Pea, and Pancetta Frittata 2 teaspoons olive oil 1 pound cooked potatoes, cut into small chunks 4 thin slices pancetta, about 2 ounces 4 garlic cloves, thinly sliced 1/2 cup frozen peas, thawed 8 egg whites 3 whole eggs Coarse grained salt and freshly ground black pepper 1/4 cup Parmesan Instructions: In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and \fry\ until golden on all sides. Add peas. In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 11460,"Swordfish and Butternut Squash Gnocchi with Leek Sauce 1/4 butternut squash, seeds removed Oil Kosher salt 1 small Idaho potato, rinsed
2 1/2 cups all purpose flour, plus more for rolling
1 tablespoons grated asiago cheese 1 egg yolk
1 ounce butter 1 shallot, sliced
1/2 leek, greens removed, diced and rinsed
3 ounces white wine
1/2 cup chicken stock or broth
1/4 cup heavy cream
Kosher salt 1 ounce blended oil (equal parts olive oil and vegetable oil) 1 ounce butter
7 ounces swordfish, cleaned
Kosher salt and pepper 1 ounce chopped shallot
1/2 ounce fresh parsley and thyme leaves, chopped
Fried leeks, optional Instructions: For the gnocchi: Preheat the oven to 375 degrees F. Very lightly oil one of the cut sides of the squash and season with salt. Place the potato and squash on a sheet pan and bake until both are tender and able to be pierced with a knife, 30 to 45 minutes. Scoop the squash out of the outer skin, transfer to a blender and blend until smooth. Set aside. Peel the skin off of the potato. Grate the potato with a box grater and transfer to a bowl to cool slightly. When the potato is just warm and there is no visible steam, add the butternut squash puree, flour, cheese, egg yolk and some salt. Using your hands, mix to form a dough. Once the dough forms, move to a smooth surface and gently knead the dough for 3 to 5 minutes, adding flour as needed. Cover and allow the dough to rest for 15 to 20 minutes. Cut the dough into strips and roll to form the cut dough into even shaped logs. Cut the gnocchi to size, each about 1-inch long. Use a fork on a floured surface to shape the gnocchi into uniform pillows Put the gnocchi in boiling salted water just until the gnocchi float, only a few minutes. For the sauce: Melt the butter in a small pot over medium-low heat, then add the shallots and leeks and sweat without achieving any color, 5 minutes. Add the wine and reduce for 2 to 3 minutes. Add the stock, lower the heat and simmer for 5 minutes. Add the cream and cook for 3 to 5 minutes. Transfer the sauce to a blender, process until smooth and adjust the seasoning. For the swordfish: Heat two pans over medium-high heat, one with the butter and one with the oil. Sprinkle the fish with salt and pepper, and sear in the oiled pan. Once it is seared, flip the fish and lower the heat until cooked through. In the other pan, sweat the shallots, then add the gnocchi and heat through. Adjust the seasoning, then stir in the herbs. To serve, arrange the gnocchi on a plate or bowl. Place the fish on top and spoon the leek sauce around. Garnish with crispy fried leeks, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 11461,"Strawberries with Balsamic Vinegar 4 cups strawberries, hulled and quartered 3 tablespoons sugar 2 tablespoons balsamic vinegar Instructions: In a large bowl place strawberries and drizzle with balsamic. Allow to sit at room temperature for up to 1/2 hour. Sprinkle with sugar and spoon into individual dishes. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 11462,"Steamed Vegetables with Tomato and Basil Dressing 4 ripe medium tomatoes, halved 1 tablespoon white wine vinegar 2 cloves garlic, smashed 2 teaspoons kosher salt Freshly ground black pepper Pinch crushed red pepper flakes 1/2 cup extra-virgin olive oil 1 cup loosely packed fresh basil leaves 1/2 bunch broccoli, cut in large florets 1/2 bunch cauliflower, cut in large florets 2 carrots, cut in thick slices 1 yellow or zucchini squash, cut in thick rounds 1/2 to 1 head fennel, cut into thin wedges 1 bunch asparagus 8 cloves garlic 1 bunch scallions Instructions: For the sauce: Scoop the flesh and juices of the tomatoes out of the skins with a spoon into a bowl; discard the empty skins. Whisk in the vinegar, garlic, salt, pepper, and red pepper flakes, breaking up the tomato as you do. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a chunky, slightly thick dressing. Roughly chop the basil and stir into the dressing. Set aside for 15 minutes to let the flavors come together. Remove the garlic. For the vegetables: Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11463,"Frank's Marinara Sauce 1/4 cup olive oil 12 ounces fatback, scored, optional 3 cloves garlic, mashed 1/2 onion, diced One 35-ounce can whole tomatoes, such as San Marnano Tomato's Salt and ground pepper Salt and ground pepper
Dried oregano 6 fresh basil leaves, torn Instructions: In heavy pot, heat the oil. Then add the fatback (if using) and garlic and saute until golden brown. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes. Add the tomatoes (crush by hand into the pot). Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes. Add salt, pepper and oregano to taste. After finished, turn off the heat and add the basil. ","[Barolo, Barbaresco, Chianti, Rioja]" 11464,"Mashed Rutabaga and Yukon Gold Potatoes 1 large rutabaga, waxy skin removed and cut into 1-inch chunks Kosher salt 4 large Yukon gold potatoes, cut into 1-inch chunks 3/4 cup heavy cream 1 stick cold butter, cut into 5 to 6 pats Instructions: Toss the rutabagas into a large pot and cover generously with water. Season the water generously with salt.
Bring the water to a boil, reduce to a simmer and simmer for 45 minutes. Toss in the potatoes and simmer until the potatoes are fork tender, another 20 minutes.
Strain the rutabagas and potatoes from the water and pass through a food mill into a large bowl.
In a small saucepot, bring the cream to a boil and turn off.
Take 1 to 2 pats of butter and a splash of hot cream and whip them into the potato mixture. Continue this until all the butter and cream are incorporated. Taste and re-season with salt if needed. Serve immediately or keep warm in a low oven. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 11465,"Aztec Fruit Bars Nonstick cooking spray, for spraying foil 1/3 cup all-purpose flour
2 teaspoons ancho cl powder
1/4 teaspoon salt
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 cup raw almonds, chopped
3/4 cup dried apricots, cut into quarters
1/2 cup chopped bittersweet chocolate 1/2 cup dried cranberries
1/2 cup dates, pitted and cut into quarters
1/2 cup dried figs, cut into quarters
1/3 cup light brown sugar
1/4 cup popped amaranth
1 tablespoon honey
1/2 teaspoon vanilla extract
1 large egg
Instructions: Position an oven rack in the center of the oven and preheat to 325 degrees F. Prepare an 8-by-8-inch square baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. In a large bowl, whisk together the flour, ancho cl powder, salt, baking powder and baking soda. Stir in the almond, apricots, chocolate, cranberries, dates, figs, brown sugar and popped amaranth. Use your fingers to make sure that everything has been coated with the flour mixture evenly. In a separate bowl, using a stand mixer with a whisk attachment, beat the honey, vanilla and egg until thick in texture, about 1 minute. Add the egg mixture to the fruit and flour mixture and mix using a spatula until everything is coated with the egg mixture. Spread onto the prepared baking pan, pressing to even out. Bake until the batter is golden brown and can pull away from the sides of the pan, about 30 minutes. Let cool before cutting. Lift the bar from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 even squares. ","[Syrah, Tempranillo, Garnacha, Barolo]" 11466,"She Crab Soup 1 pound unsalted butter, divided 1 cup medium-diced carrots 1 cup medium-diced celery 1 cup medium-diced onions 1 tablespoon minced garlic 2 cups sherry 1 cup all-purpose flour 1 quart crab or lobster stock 3 quarts heavy cream 2 tablespoons crab boil seasoning (recommended: Old Bay) 2 ounces crab roe, or sea urchin roe (uni) 1/4 cup minced fresh parsley 2 pounds crab meat Instructions: In heavy saucepan or stock pot over medium-high heat, add 3/4 pound butter, carrots, celery, onions, and garlic and cook until the vegetables have begun to brown, 10 to 12 minutes. Deglaze with the sherry, and stir and scrape up any bits. Once deglazed, add the flour and stir into the butter to create a roux. Once well mixed, add the stock and cream, reduce the heat to medium-low, and cook for 25 minutes, stirring throughout to ensure the soup does not scorch. Pulse the soup with a hand mixer to mince the vegetables. Add the crab boil seasoning, crab roe, and parsley and continue to cook for 10 minutes. Remove the soup from heat, whisk in the remaining 1/4 pound butter, and stir in the crab meat. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 11467,"Oil Poached Flounder 3 cups olive oil 1 1/2 to 2 pounds flounder fillets Kosher salt Freshly ground black pepper 2 lemons, thinly sliced 1 small bunch fresh parsley, thoroughly dried Instructions: Preheat the oven to 350 degrees F. In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F. While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 11468,"Assorted Individual Danish 1/2 recipe danish dough Egg wash (one egg, lightly beaten with 2 teaspoons milk) Remonce (cinnamon and plain) Jam (raspberry and apricot) Cheese filling Homemade chunky apple or pear sauce or cranberry conserve Cinnamon sugar Lekvar Chopped chocolate mixed with sugar Lemon curd (puff tart recipe, with 2/3 cup sugar instead of 1/2) Pastry cream Streusel Toasted sliced almonds 1/4 cup flour 1/4 cup sugar About 2 tablespoons melted butter 12 ounces cream cheese, softened 3/4 cup sugar 1 yolk, slightly beaten 1 cup sugar 1 tablespoon cinnamon 1/4 cup apricot jam 1 teaspoon water (approximately) 1/2 cup confectioners' sugar About 1 tablespoon milk 4 tablespoons (1/2 stick) butter, softened 1/2 cup sugar
1/4 to 1/2 teaspoon cinnamon (optional) Instructions: Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to a rectangle measuring a little larger than 20 x 10 inches when relaxed. Brush off any excess flour. Square off the edges with a pizza cutter. Cut the rectangle into 10 (5 inch) squares. Spread each with remonce and/or the filling. Form the pastries. Place on a sheet tray lined with parchment paper. Proof, in a warm draft free place, covered with a dish towel, until they are a little puffy and a finger pressed lightly into the dough leaves a slight indentation. Brush lightly with egg wash and sprinkle with sugar or topping. Bake about 20 minutes or until golden brown. Cool on a rack. While still warm, brush lightly with warm apricot glaze or drizzle with icing. Pinwheels: Spread with remonce. Sprinkle on some extra cinnamon sugar. Brush the of the square with egg wash. Cut a slit from each corner almost into the center, stopping just short of the center. Fold every other tip into the center, overlapping them, and press firmly. Place on a baking sheet lined with parchment paper. Proof, covered, about 1/2 hour. Press the center down with your finger where the tips overlap and fill with 1/2 rounded teaspoon jam or filling. Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or until nicely colored. Envelopes: Spread square with remonce. Sprinkle with finely chopped chocolate mixed with sugar. Turn the square so that a point is at the top. Put and elongated mound of about 2 tablespoons of cheese filling from top to bottom. Egg wash the side corners. Fold one corner over the filling and press firmly. Fold the other end over the top and press very firmly to seal. Place on lined baking sheet and proof, covered, about 1/2 hour. Brush with egg wash and sprinkle with sugar and chopped chocolate. Bake about 20 minutes, or until nicely browned. (Or spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.) Cheese pockets: Spread the square with remonce. Place a rounded tablespoon of cheese filling in the middle of the square. Brush the corners with egg wash. Fold two opposite sides up and press firmly, as in the envelopes above. Bring the bottom corner up and press firmly over the fold. Lastly, bring the top corner up and across the fold and pinch it to seal. Proof, covered, as above. Egg wash and sprinkle the top with streusel. Bake about 25 minutes, until nicely browned. Turnovers: Spread with remonce. Place a big dollop of chunky homemade applesauce or pear sauce on one side of the square. Egg wash the edges and fold over into a triangle. Press around the edge with a fork to seal. Proof, etc. Before baking, egg wash and sprinkle with coarse or pearl sugar. Whisk together the flour and sugar. Drizzle in the melted butter as you mix with your fingertips or a rubber spatula. Blend the sugar with the softened cream cheese until thoroughly combined. Don't overbeat or aerate. Mix in the yolk. Chill until firm. Mix to combine. You can use any spice or combination of spices.
Place the apricot jam and water in a small saucepot and warm over medium high heat until it dissolves. Just before boiling, remove from heat. Dilute with a little more water if necessary until it is thin enough to brush evenly. Apply immediately with a soft, flat pastry brush. Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk. Drizzle it over the warm pastry using your fingertips, a fork, or the whisk.
Yield: 1/2 cup Cream the butter, sugar (and cinnamon, if added). Keep refrigerated. Let soften at room temperature to spreadable consistency before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11469,"Teriyaki Salmon 1 3/4 pounds boned salmon fillet, with skin, or steaks about 3/4 inch thick 3 tablespoons soy sauce 1 tablespoons sake, or dry sherry 1 tablespoon mirin 1 teaspoon fresh ginger juice 3 tablespoons vegetable oil 1 tablespoon sugar Sansho powder Green bell peppers, cut into strips, for garnish Lemon slices, for garnish Instructions: If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes. Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 11470,"Ginger Almonds 1 tablespoon ground ginger 1 teaspoon kosher salt 2 teaspoons olive oil 1 teaspoon dark sesame oil 1 dried arbol cl, stemmed and broken into small pieces 1 pound whole natural almonds 1 tablespoon less-sodium soy sauce 1 tablespoon Worcestershire sauce Instructions: Heat the oven to 250 degrees F. Combine the ginger and salt in a large mixing bowl and set aside. Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol cl and cook, stirring frequently, until the cl begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture. Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11471,"Bob Boone's Bean Dip One 16-ounce container sour cream One 8-ounce package cream cheese, softened One 16-ounce can refried beans 1 bunch green onions, chopped 1 packet taco seasoning 2 cups shredded Mexican Cheddar Tortilla chips, as accompaniment Instructions: Preheat oven to 350 degrees F. In a large bowl mix together sour cream, cream cheese, refried beans, onions and taco seasoning. Put mixture in an 8 by 8-inch glass dish. Sprinkle with cheese. Bake for 20 minutes until cheese is melted. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 11472,"Peas and Prosciutto 2 tablespoons olive oil 3 shallots, chopped 2 garlic cloves, minced Salt and freshly ground black pepper 1 (1-pound) bag frozen peas, thawed 4 ounces (1/8-inch-thick slices) prosciutto, diced 1/4 cup chopped fresh Italian parsley leaves Instructions: Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11473,"Roasted Pear Sangria 12 Seckel pears, peeled 1/4 cup honey
3 star anise
3 cinnamon sticks
Two 750-milliliter bottles red wine
Half of a 750-milliliter bottle elderflower liqueur
Cranberry Ice Cubes, recipe follows Fresh mint, for garnish
Cava, for topping 24 to 36 fresh cranberries Instructions: Preheat the oven to 400 degrees F. Slice a thin layer off the bottom of each pear to make a flat surface. Stand the pears cut-side down in a 9-by-13-inch baking dish. Whisk together the honey and 1 cup water and pour over the pears. Add the star anise and cinnamon sticks. Cover with foil and roast until the pears are tender and the liquid has reduced, about 45 minutes. Let cool. Place the pears in the bottom of a large pitcher and add the red wine and elderflower liqueur. Refrigerate overnight. When ready to serve, pour the pear sangria into large glasses over Cranberry Ice Cubes and garnish with mint. Top each drink with a splash of cava. Put 2 to 3 cranberries in each compartment of an ice cube tray and fill with water. Freeze until set. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 11474,"Antipasti Platter 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola) 1/2 pound Parmigiano-Reggiano, cut into irregular chunks Pinzimonio, recipe follows Marinated Olives, recipe follows Roasted Pepper Salad, recipe follows 1 loaf focaccia bread, sliced 1/2 cup olive oil 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 1 tablespoon lemon zest 1/2 teaspoon dried crushed red pepper flakes 1 1/2 cups Sicilian cracked green olives 1 1/2 cups kalamata olives 2 tablespoon chopped fresh basil leaves 3 red bell peppers 2 orange bell pepper 1/3 cup pitted kalamata olives, thinly sliced 1/4 cup olive oil 2 tablespoons drained capers 6 fresh basil leaves, chopped 2 garlic cloves, minced Salt and freshly ground black pepper Instructions: Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.; Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes) Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve. Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes. Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 11475,"Dreamland 12 black mushrooms 1/8 teaspoon five-spice powder 1/8 teaspoon salt 2 teaspoons sugar 1 teaspoon distilled wheat mesh 1 teaspoon sesame oil Soy sauce 5 teaspoons unenriched cornmeal Vegetable oil, for deep frying 3/4 pound spinach linguine 6 ounces bean sprouts Wine 1/4 teaspoon fresh black pepper 2 teaspoons soy sauce paste 1 teaspoon white vinegar Thin slices ginger, soaked in sugar and white vinegar Instructions: Soak mushrooms until soft and remove the stem. Cut the mushroom in twirl strips by cutting from outer edge to center (approximately 1/2-inch wide). Squeeze out excess water and marinate with five spice, salt, and sugar for 5 minutes and then wheat mesh, sesame oil, soy sauce, and cornmeal for 30 minutes. Heat vegetable oil in wok until almost smoking. Deep-fry mushrooms until crispy and remove from oil. Deep-fry spinach linguine until crispy (approximately 1 1/2 minutes) and place on dish. Stir-fry fresh bean sprouts with wine and pepper and place on top of linguine. Mix soy paste, vinegar, sugar, and wine in skillet until hot and then stir in mushrooms. Transfer it on top of linguine and bean sprout. Garnish with ginger on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11476,"Rainbow Pizza 1 pound store-bought pizza dough 1/2 cup marinara 1 1/2 cups grated low-moisture mozzarella 1/3 cup halved red cherry tomatoes 1 orange pepper, thinly sliced 1 ear of corn, kernels removed 6 spears asparagus, sliced into 1/2-inch pieces 1 small red onion, diced 2 tablespoons olive oil 1 teaspoon Italian seasoning 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 500 degrees F. Spread the dough onto a baking sheet in a large oval. Add the marinara and spread into a thin layer, then top with the grated mozzarella. Arrange the tomatoes, orange peppers, corn, asparagus and red onion in rows to create a rainbow effect. Brush the olive oil around the edge of the crust and drizzle any extra over the top of the vegetables. Season with the Italian seasoning, salt and pepper. Bake until the crust is golden, 12 to 15 minutes. Let sit for a couple minutes before slicing and serving. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11477,"Chocolate Pudding 1 3/4 cups Instant Chocolate Pudding Mix, recipe follows 2 cups milk 2 cups heavy cream 1 teaspoon vanilla extract 3 ounces Dutch-processed cocoa, approximately 1 cup 2 ounces cornstarch, approximately 1/2 cup 6 ounces confectioners' sugar, approximately 1 1/2 cups 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup 1 teaspoon salt Instructions: Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours. In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 11478,"Sprinkle Cookies 3/4 cup granulated sugar 6 tablespoons salted butter
1 tablespoon orange zest
2 large eggs
2 cups all-purpose flour, plus more for flouring 1 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups confectioners' (powdered) sugar 3 tablespoons milk, plus more if needed for thinning
2 teaspoons lemon zest
1 1/2 tablespoons nonpareil sprinkles
Instructions: For the cookies: Line 2 baking sheets with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar, butter and orange zest until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing fully between each. In a separate bowl, mix together the flour, baking powder and salt. Add to the mixer bowl and blend until just combined. Using floured hands, roll the dough into 1-inch balls and divide between the prepared baking sheets, setting the cookies 1 inch apart. Refrigerate for 1 hour to chill before baking so that the cookies retain their shape. Preheat the oven to 350 degrees F. Bake until the cookies are just barely turning brown, 10 to 12 minutes; don't let them overbrown. Place on a wire rack until completely cooled, about 15 minutes. For the icing: Whisk together the confectioners' sugar, milk and lemon zest in a bowl until smooth. Working in batches of 5, dip the tops of the cookies into the icing and return to the wire rack. Immediately top with the sprinkles. Allow the icing and sprinkles to set for about 20 minutes before serving or packaging. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 11479,"Pineapple Flower Pina Coladas 1 ripe pineapple 2 cups pineapple juice, chilled
1 cup white rum, chilled 3/4 cup cream of coconut, such as Coco Lopez, chilled 6 cups ice Kosher salt Instructions: Preheat the oven to 225 degrees F. Line 2 baking sheets with silicone baking mats or parchment. Using a knife, remove the top of the pineapple and 1/2-inch of the bottom so it sits flat on your cutting board. Cut the skin off the pineapple from top to bottom in 2-inch strips. Using a small melon baller or teaspoon, remove all the eyes from the pineapple. Put the pineapple on its side and slice 12 rounds as thinly as possible. Put the slices on the baking sheets and bake until almost totally dry and lightly golden around the edges, about 3 hours. Remove from the oven and immediately transfer each flower to a muffin cup, pressing the center to the bottom. Let cool completely, 1 hour. Combine the pineapple juice, rum, cream of coconut, ice and a pinch of salt in a blender and blend; it will make a nice frothy layer on top.
Pour into 4 tumblers and garnish with the pineapple flowers. The remaining flowers will keep in an airtight container at room temperature up to 2 weeks. ","[Maui Blanc, Moscato, Sauvignon Blanc, Vinho Verde]" 11480,"Angel Hair Pasta with Trapani-Style Pesto 12 ounces dried angel hair pasta 1 1/4 pounds ripe heirloom tomatoes, halved 1/3 cup skin-on ground almonds 1 cup packed fresh basil leaves, chopped 1/4 cup fresh flat-leaf parsley leaves, chopped 2 cloves garlic, minced 3/4 cup grated Parmesan, plus more for garnish 1/4 cup extra-virgin olive oil 1 teaspoon finely grated fresh lemon zest Kosher salt and freshly ground pepper Crusty bread, for serving Instructions:

1. Set a pot of water for the pasta on high heat and bring to a boil. In a large mixing bowl, grate the tomatoes on a large box grater, leaving behind the skins. Toss the tomatoes together with the ground almonds, basil, parsley, and garlic. Stir in the Parmesan, olive oil, and lemon zest. Season with 1 teaspoon salt and pepper. Set aside 1 cup sauce.
2. When the water is boiling, cook the pasta according to package directions. Drain the pasta, reserving one-third cup pasta water, and toss with the remaining sauce. Add the pasta water.
3. Divide the pasta among 4 bowls, top with the reserved sauce, and garnish with additional freshly grated Parmesan. Serve with crusty bread. ","[Chardonnay, Vermentino, Gavi, Barbera]" 11481,"Puffernutters 1 cup sliced almonds 6 tablespoons unsalted butter, at room temperature 1/2 cup almond butter 1/4 cup honey 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 teaspoon almond extract 4 cups puffed corn cereal (such as Kix) 1 cup chocolate chips (milk, dark or semisweet) Instructions: Position 2 racks in the middle of the oven; preheat to 325 degrees F. Spread the almonds on a baking sheet and bake until lightly toasted, about 5 minutes; transfer to a bowl. Wipe the baking sheet clean. Beat the unsalted butter, almond butter, honey, granulated sugar and brown sugar in a bowl with a mixer on medium speed until smooth, about 3 minutes. Beat in the egg. Add the baking soda, baking powder, cinnamon, and vanilla and almond extracts and beat until combined, about 1 minute. Add the cereal, chocolate chips and half of the almonds to the dough and mix with a wooden spoon. Form tablespoonfuls of dough into 2-inch balls and arrange on 2 ungreased baking sheets, about 3 inches apart. (Do not line the baking sheets with parchment paper-the cookies may stick to the paper.) Top each with some of the remaining almonds. Bake until the cookies spread out and turn brown, about 12 minutes, rotating the baking sheets halfway through. Let the cookies cool 5 minutes on the baking sheets, then carefully remove to a rack to cool completely. (If you have difficulty removing the cookies from the baking sheets, return them to the oven for 1 to 2 minutes to soften.) The cookies will crisp as they cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11482,"Kiwi Cooler 8 kiwis, peeled and chopped 4 cups Sprite Juice of 2 oranges Ice cubes Instructions: Pulse the kiwis in a blender until smooth, strain the juice. Place the kiwi juice, Sprite and orange juice in a pitcher and stir to combine. Fill each glass with ice and divide the mixture among the glasses. ","[Sauvignon Blanc, Moscato, Riesling]" 11483,"Crumb Crust 30 chocolate wafer cookies or 14 graham cracker sheets 3 tablespoons sugar 6 tablespoons unsalted butter, melted Instructions: Preheat the oven to 350 degrees F. Grind the cookies and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18 to 22 minutes. Let cool before filling. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 11484,"Slow Cooker Apple Butter Recipe 3 pounds Granny Smith apples 2 (3-pound/50-ounce) jars unsweetened applesauce 4 cups sugar 1 1/2 cups apple juice 2 teaspoons ground cinnamon 1teaspoon ground cloves 1 teaspoon ground allspice Instructions: Peel, core and cut the apples into small chips. Put all the ingredients into a slow cooker and stir. Cover and cook on low overnight, about 8 to 10 hours. Remove the cover, stir and taste. Add more spices or sugar, if desired. Continue cooking for a few more hours, uncovered, until some of the liquid is reduced and the butter has cooked down a bit. Pour into sterilized jars and refrigerate. Serve over hot biscuits, toast, scones, or just eat it out of the jar if no one is looking! ","[Chardonnay, Riesling, Moscato, Merlot]" 11485,"Saffron Roasted Cauliflower 1/4 cup extra-virgin olive oil 1/2 teaspoon lightly crumbled saffron threads 1/4 teaspoon coriander seeds, crushed 2 cloves garlic, smashed 1 shallot, chopped Kosher salt 1 head cauliflower, cut into florets Juice of 1/2 lemon Chopped fresh parsley, for topping Instructions: Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoon salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes. Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley. ","[Rioja, Barbera, Tempranillo, Garnacha]" 11486,"Pork Chops with Potatoes and Spicy Broccoli Rabe 2 Yukon Gold potatoes (about 1 pound) 3 tablespoons extra-virgin olive oil Kosher salt 1 bunch broccoli rabe, trimmed Grated zest of 1 lemon, plus wedges for serving 2 jarred Calabrian cl peppers (or other chiles packed in oil), chopped, plus 1 teaspoon oil from the jar 4 3/4-inch-thick boneless pork chops (4 to 5 ounces each) Freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Cut the potatoes into 1/2-inch cubes. Heat 1 tablespoon olive oil in a large cast-iron skillet over high heat, 3 minutes. Add the potatoes; cook, stirring, until tender and browned, 10 to 15 minutes. Meanwhile, bring a pot of generously salted water to a boil. Add the broccoli rabe and cook until just tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 1 tablespoon olive oil, the lemon zest and the chiles and their oil. Season the pork chops with salt and pepper. Push the potatoes to the edge of the skillet, reduce the heat to medium high and add the remaining 1 tablespoon olive oil to the middle of the pan. Add the pork chops and cook until browned, about 2 minutes per side, turning the potatoes as needed. Transfer the skillet to the oven and bake until a thermometer inserted into the center of the pork registers 145 degrees F, 4 to 5 minutes. Transfer the pork chops to plates. Season the potatoes with 1/2 teaspoon salt and stir to coat in the pan drippings. Serve the pork chops with the potatoes, broccoli rabe and lemon wedges. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 11487,"Maple Citrus Granite 1 1/4 cups water 1/3 cup sugar 1/4 cup lemon juice 1/4 cup orange juice 1/4 cup maple syrup 1/4 cup lemon and orange zest 1/4 cup shredded mint, optional Instructions: In a saucepan, mix water, sugar, lemon juice, orange juice, maple syrup and bring to a boil. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from the heat and let syrup cool completely. Add the lemon, orange zest, mint leaves, and pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.) Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into \ice curls.\ Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours. ","[Riesling, Moscato, Vinho Verde, Cava]" 11488,"Cheese-and-Chive Cornbread 6 tablespoons unsalted butter, at room temperature, plus more for the baking dish 1 1/2 cups all-purpose flour 1 1/2 cups cornmeal 1 1/4 teaspoons baking soda 1 teaspoon kosher salt 1/2 cup sugar 2 large eggs 1 1/2 cups buttermilk 1 1/2 cups shredded monterey jack cheese (about 6 ounces) 2 scallions, finely chopped 1/4 cup finely chopped fresh chives Instructions: Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined. Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 11489,"Cilantro-Lime Rice 1 1/2 cups long-grain rice 3 tablespoons unsalted butter
   2 cloves garlic, finely grated
   Kosher salt and freshly ground black pepper
   1 bay leaf
   Zest and juice of 1 lime
   1 cup loosely packed fresh cilantro leaves, roughly chopped 1/2 cup chopped scallions, white and green parts
   1/4 cup toasted salted pepitas (hulled pumpkin seeds) Instructions: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Drain well. Melt the butter in a medium saucepan over medium heat. Add the garlic; stir and cook until sizzling and golden, about 1 minute. Add the drained rice; stir to coat in the butter and garlic. Season with 1 teaspoon salt and a generous grinding of black pepper. Add 3 cups water and the bay leaf. Bring to a boil, then reduce the heat to low so the liquid is just simmering. Cover and cook for 18 minutes. Let the rice rest off the heat for 5 minutes. Remove the bay leaf and fluff the rice with a fork. Add the lime zest and juice, the cilantro and the scallions, and toss together. Top with the pepitas and serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 11490,"Chicken Fried Steak 2 Four 10-ounce boneless rib-eye steaks Kosher salt and freshly ground black pepper 1 cup cracker meal
   1/2 cup all-purpose flour
   1/2 teaspoon cayenne pepper
   1/4 cup whole milk
   2 large eggs
   Canola oil, for frying
   1/3 cup all-purpose flour, plus more if needed 3 to 4 cups whole milk
   1/2 teaspoon seasoned salt
   Freshly ground black pepper
   Instructions: For the steak: Place a rib-eye between 2 pieces of plastic wrap and gently flatten with the smooth side of a meat mallet. Remove the top layer of plastic and pound with the tenderizing side of the mallet, turning the meat over to tenderize on both sides. Repeat with the remaining steaks. Generously season with salt and pepper and set aside while you set up the breading station. In a shallow dish, stir together the cracker meal, flour, cayenne and some salt. In another shallow dish, whisk together the milk and eggs. Dredge a steak in the flour mixture, shaking off any excess. Now dip it into the egg wash, letting any extra drip off. Return the meat to the flour mixture and coat it well. Put onto a baking sheet while you coat the rest. When ready to fry, heat 1/4 inch of oil in a large cast-iron skillet over medium heat. When hot, fry the steaks in batches until golden brown, 3 to 4 minutes per side. Drain on paper towels and keep warm. For the gravy: Put the skillet with the grease back over the heat. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a golden brown color, about 5 minutes. Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned. Serve the steaks with the gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 11491,"Herbed Focaccia 3 tablespoons olive oil, divided 1 (15-ounce) bag refrigerator pizza dough, at room temperature 2 teaspoons Italian seasoning 2 plum tomatoes, sliced thin 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan. In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes. Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm with Tuscan Peasant Soup with Tortellini. ","[Vermentino, Chianti, Barbera, Tempranillo]" 11492,"Package-Parceled Cod 16 asparagus spears, trimmed 1 inch from ends Four 6-ounce cod fillets
1 lemon, sliced into 4 rounds
1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup fresh lemon juice 4 tablespoons extra-virgin olive oil
4 sprigs fresh thyme
Instructions: Preheat the oven to 350 degrees F. Lay out 1 large sheet (about 16 inches by 12 inches) of parchment paper. Place 4 of the asparagus spears in the center of the paper, then 1 fish fillet on top and then a slice of lemon. Season with salt and pepper, 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil and 1 sprig of the thyme. Fold over the ends of the parchment to enclose the fish. Place on a rimmed baking sheet. Repeat with the remaining ingredients. Bake for 12 to 15 minutes, or until the fish reaches 130 to 135 degrees F on a thermometer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11493,"Tagliata Alla Fiorentina 1 (32-ounce) ounce bone-in rib-eye steak Extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Heat a wood burning grill to medium-high flame. Season the steak with only freshly ground black pepper, and cook for about 6 minutes on each side for a rare cut and about 8 for a medium rare.
Remove the steak from the grill, place on a large wood cutting board and season with salt, you can also add more pepper if you'd like.
Slice the steak into 3/4-inch slices and place them on top of some arugula and you're good to go. ","[Chianti, Barolo, Syrah, Malbec]" 11494,"Pumpkin Cheesecake 2 packages honey graham crackers (about 20 rectangles) 1 cup walnuts or pecans 1 1/2 sticks butter, melted 2 1/2 pounds cream cheese 1 cup sugar 4 large eggs, lightly beaten 3 egg yolks, lightly beaten 2 teaspoons cinnamon 3 tablespoons all-purpose flour 1 teaspoon ground cloves 1 teaspoon ground ginger 1 cup heavy cream 1 tablespoon pure vanilla extract 1 (15-ounce) can pumpkin Heavy cream whipped with brandy, for serving Instructions: Preheat oven to 425 degrees F. For the crust: Put the graham crackers in a food processor and process until all the pieces are broken down to a sand-like consistency. Add the nuts and process until they are completely combined with the graham crackers. With the processor on, pour the butter in a slow steady stream, until the mixture looks bound together. Press the crust evenly into the bottom and a little up the sides of a 9-inch springform pan. Set aside. For the filling: In a large bowl, mix together; cream cheese, sugar, eggs, and yolks. Add cinnamon, flour, cloves, and ginger. Blend together. Add cream and vanilla, and blend well. At this point, reserve 1/4 cup of the mixture. Add the pumpkin and blend until the color is even. Pour the pumpkin filling into the prepared crust. Take the reserved mixture and create a design on top; a swirl, or pour thin lines across, from top to bottom, then take a knife and working perpendicular to the lines of white filling, run the knife through in similarly spaced lines. Place on the middle rack of the oven and bake for 15 minutes. Reduce temperature to 275 degrees F and bake for 1 more hour. Cool, then chill in the fridge overnight. Serve with brandied whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 11495,"Pots de Creme a L'Orange 12 ounces semisweet chocolate chips 4 eggs, at room temperature 2 to 3 teaspoons orange liqueur, such as Grand Marnier 1 pinch salt 8 ounces VERY hot strong coffee 1 cup heavy cream 2 tablespoons sugar Orange peel, for garnish Instructions: Place the chocolate chips in a blender. Crack in the eggs, and then add the orange liqueur and salt. Pulse until the chocolate chips are partially pulverized, 5 to 7 times. With the blender running, carefully pour in the coffee in a steady stream through the small opening in the lid. The coffee will melt the chocolate and turn it into a smooth mixture. Turn off the blender when the mixture is very smooth. Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them until firm, at least 2 or 3 hours. Yum! Whip the cream with the sugar and generously plop it onto the top of each glass. Cut a strip of orange peel, cut into strips and decorate with the orange peel twists. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11496,"Broccoli Cheddar Mac 'n' Cheese Kosher salt 1 pound elbow macaroni
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
4 cups freshly grated mild Cheddar 1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground yellow mustard
4 cups broccoli florets, finely chopped
10 round butter crackers, hand crushed
1/4 cup chopped fresh flat leaf parsley Instructions: Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and reserve. Add the butter to a medium Dutch oven and melt over medium-low heat. Whisk in the flour and keep whisking until roux is a light brown color, about 2 minutes. Slowly add the milk, whisking, until it thickens. Stir in the cheese, garlic powder, cayenne, ground mustard and some salt until cheese is melted. Fold in the broccoli and the drained pasta and stir to combine. Sprinkle the cracker crumbs over the top. Broil, watching carefully, until golden brown on top, about 3 minutes. Sprinkle parsley on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 11497,"Warm Savoy Cabbage Slaw Extra-virgin olive oil 6 slices thick cut bacon, cut into lardons 2 red onions, julienned Salt 3 carrots, peeled and grated 1 medium head savoy cabbage, thick ribs removed and shredded 1 1/2 cups apple cider vinegar 3 tablespoons, mustard seeds 1 thyme bundle, tied with string 4 bay leaves 1/4 cup to 1/2 cup apple cider 1 small bunch chives, cut into 2-inch pieces Instructions: Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar. Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11498,"Peanut Butter and Jelly Blondie Sundae 1 cup all-purpose flour 1/4 teaspoon baking soda Kosher salt 1 stick (1/2 cup) unsalted butter, plus more for pan 1 1/4 cups packed dark brown sugar 2 large eggs 1/2 teaspoon pure vanilla 3/4 cup roasted, salted peanuts 1/2 cup peanut butter chips 3 cups seedless red grapes, halved 1/4 cup sugar 1/4 cup grape juice 2 tablespoons unsalted butter 2 teaspoons fresh lemon juice 1/2 teaspoon pure vanilla Kosher salt Vanilla ice cream, for serving Instructions: For the Blondie: Preheat oven to 350 degrees F. Lightly butter an 8-inch square baking pan. Stir together flour, baking soda, and 1/2 teaspoon kosher salt. Melt the butter in a medium saucepan over medium heat, then remove from heat and whisk in sugar. Whisk in eggs, one at a time, then add vanilla. Gently fold in the flour mixture, 1/2 cup peanuts, and 1/4 cup peanut butter chips. Transfer batter to prepared pan and scatter remaining 1/4 cup peanuts and peanut butter chips on top of the batter. Bake the blondies until a tester inserted into the cake comes out clean, 25 to 30 minutes. Let cool completely. For the Compote: Put grapes, sugar, grape juice, butter, lemon juice, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil over medium high heat. Reduce the heat to medium low and simmer until thick enough to heavily coat the back of a spoon when dipped into it, about 20 minutes. Stir in vanilla and let cool to room temperature (it will continue to thicken as it cools.) Cut blondies into 9 squares and serve topped a scoop of vanilla ice cream and the grape compote. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 11499,"Apple Gin Fizz 1/2 cup honey 1/2 cup chopped green apple, plus 2 apple slices, for garnish 4 ounces gin 1 ounce lemon juice 1 large egg white Ice Club soda, to serve Instructions: For the honey simple syrup: Combine the honey with 1/2 cup water in a small saucepan and bring to a boil over medium heat. Turn down to a simmer and cook until the honey completely melts, 2 to 3 minutes. Remove from the heat and chill completely before using. Store in an airtight container in your refrigerator for up to 10 days. For the cocktail: Muddle the chopped apple in a cocktail shaker. Add the gin, 1 teaspoon simple syrup, lemon juice and egg white. Shake vigorously until frothy, 1 to 2 minutes. Add ice to the cocktail shaker and shake again until chilled. Strain into martini glasses, then top each with a splash of club soda and garnish with the apple slices. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 11500,"Rau Cai Chua: Pickled Vegetables 1 pound carrots, peeled and cut into 2-inch long matchsticks 3 tablespoons coarse sea salt 1 pound daikon, peeled, cut into 2-inch long by 1/2-inch wide thin planks 6 tablespoons sugar 1 cup white rice vinegar 1 1/2 pounds cucumber, peeled, halved lengthwise and sliced diagonally 1/8-inch thick Instructions: Put the carrots in a sieve set over a bowl. Toss carrots with 1 tablespoon of the salt and let stand to get rid of excess water, about 45 minutes. Gently press carrots against the sieve to remove any remaining moisture. Rinse and drain. Place the carrots in a clean kitchen towel, then twist the towel to squeeze out any excess water. Repeat the process using the daikon. Whisk together the sugar and vinegar until sugar is completely dissolved. Divide this pickling mixture among 3 quart-size plastic bags, and set 1 bag aside to use in Step 4. Add the carrots and daikon separately to the other 2 bags, seal and toss to coat evenly. Lay bags flat on a plate and refrigerate at least 24 hours, turning the bags over every hour if possible. After about 20 hours, repeat step 1 using the cucumbers. After draining, place the cucumbers in the third plastic bag of pickling mix, seal, and toss to coat. Lay the bag flat on a plate and refrigerate for 4 to 6 hours, turning bag every hour if possible. The cucumber needs only 4 to 6 hours to absorb the flavor of the vinegar marinade. Drain the carrots, daikon and cucumbers well at room temperature for 30 to 45 minutes before serving.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 11501,"Cornflake-Crusted French Toast With Bananas 3 tablespoons unsalted butter 2 bananas, thinly sliced 2/3 cup maple syrup 3 large eggs 1 cup whole milk 3 tablespoons sugar 3 cups cornflakes, crushed 4 slices Texas toast, halved on the diagonal Instructions: Preheat the oven to 375 degrees F. Combine 1 tablespoon butter, the bananas and maple syrup in a small saucepan and bring to a bare simmer over medium heat; keep warm. Whisk the eggs, milk and sugar in a shallow dish. Put the crushed cornflakes in another shallow dish. Soak the bread in the egg mixture, turning once, about 45 seconds. (Remove before the bread is soggy.) Let the excess egg mixture drip off, then dredge the bread in the cornflakes, pressing gently to help them adhere. Set aside on a plate. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread. Transfer to the oven and bake until cooked through, about 10 minutes. Top with the banana syrup. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 11502,"Red-Wine Mint Jelly 1 (750-ml) bottle red wine 1 cup sugar 3 (0.25-ounce) packages powdered gelatin 3 tablespoons water 1 shallot 3 peppercorns 1 large bunch mint (about 1 cup of packed leaves) plus leaves, finely chopped, for garnish 1 lemon, juiced Extra-virgin olive oil Sea salt and freshly ground black pepper Instructions: In a saucepan, combine wine and sugar and simmer over medium heat for 10 to 15 minutes to cook off some of the alcohol. In a large mixing bowl combine gelatin with 3 tablespoons of water to bloom the gelatin. Let stand for 5 minutes and stir. Pour hot red wine mixture into the bowl to combine with gelatin and whisk. Add the chopped shallot, peppercorns, mint leaves, and lemon juice. Allow to steep for 15 to 20 minutes. Strain out solids and pour into an oiled mold. Allow to set up overnight in the refrigerator. To serve, unmold onto a plate and drizzle with extra-virgin olive oil, salt and freshly ground black pepper. Garnish with some chopped fresh mint. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 11503,"Baby Back Ribs with Tropical BBQ Sauce 1/2 cup paprika 3 tablespoons Chinese five-spice powder 2 tablespoon salt 1 tablespoon dried ginger 1 tablespoon dry mustard 1 tablespoon black pepper 3 racks baby back ribs Tropical Rub Tropical BBQ Sauce, recipe follows 1 1/2-inch knob ginger, finely chopped 1 jalapeno, stem removed 3 green onions, chopped 2 tablespoon vegetable oil 2 1/2 cups ketchup 1/2 cup mango juice 1/2 cup passion fruit juice 1/2 cup cider vinegar 1/4 cup dark molasses 1 teaspoon dry mustard Salt and freshly ground black pepper Instructions: For the Tropical Rub: Whisk all ingredients together. For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate. Preheat grill to 200 to 225 degrees F using charcoal and indirect heat. Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend. In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the vegetable oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, mango juice, passion fruit juice, cider vinegar, molasses and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 11504,"Beef Tenderloin and Gnocchi Casserole 2 tablespoons olive oil 1 beef tenderloin half, peeled and sliced into 3-ounce medallions Salt and pepper 1 bulb roasted garlic cloves, pulp removed 6 ounces raw spinach 1 (4-ounce) can tomato paste 2 (12-ounce) cans tomato sauce 1 pound frozen gnocchi 1 1/2 cups grated fresh Romano cheese Instructions: Heat olive oil in a large skillet. Season beef medallions with salt and pepper. Sear in hot oil until browned. Remove and set aside. Add roasted garlic pulp and spinach. Saute until spinach wilts. Add tomato paste and sauce. Bring to a simmer and stir until smooth. Blanch gnocchi until done, drain and fold into sauce with the Romano cheese. Arrange medallions on top of mixture. Sprinkle in more cheese and bake in preheated 400 degree oven for 5 minutes. ","[Cabernet Sauvignon, Merlot, Barolo, Tempranillo]" 11505,"Roasted Carrots with Carrot-Top Pesto and Burrata 20 small carrots (the size of pointer fingers), scrubbed well but not peeled, all but 1/2-inch of the tops removed and reserved 4 tablespoons extra-virgin olive oil 1 teaspoon plus a few pinches of Maldon or another flaky sea salt 1/2 pound room-temperature burrata, drained About 3 tablespoons Carrot Top Pesto, recipe follows A five-finger pinch of basil leaves, torn at the last minute if large 1 tablespoon lemon juice 4 cups lightly packed delicate carrot tops (stems discarded), roughly chopped A small handful of basil leaves 1/2 cup walnut halves 1 ounce Parmesan cheese, finely grated 1 medium garlic clove, halved lengthwise 1 teaspoon Maldon or another flaky sea salt 1/2 cup extra-virgin olive oil Instructions: Position a rack in the center of the oven and preheat to 500 degrees F.
Pour 2 tablespoons of the oil into a heavy ovenproof pan big enough to hold the carrots in a single layer. Set the pan over high heat and bring the oil to a light smoke. Add the carrots, sprinkle on 1 teaspoon of the salt, and turn the carrots to coat them in the oil. Cook, turning over the carrots occasionally, until they're browned in spots, 6 to 8 minutes. Pop the pan in the oven and roast, shaking the pan occasionally, until the carrots are evenly tender, 8 to 12 minutes, depending on the size of your carrots. Let the carrots cool slightly. Halve the burrata and arrange the halves on a platter. Arrange the carrots on the platter so they're pointing this way and that. Add the pesto here and there in little dollops.
Pluck enough 2-to 3-inch delicate sprigs from the reserved carrot tops to make about 1 1/2 lightly packed cups and toss them in a bowl with the basil. Whisk together the remaining 2 tablespoons of the oil with the lemon juice and a good pinch of salt in a small bowl until the mixture looks creamy. Use a little of the lemon dressing to lightly dress the carrot top-basil mixture, sprinkle on a little more salt, and toss well. Arrange the mixture on top of the carrots and burrata. Drizzle everything with the remaining lemon dressing and serve. Combine the carrot tops and basil in a small food processor, pulse several times, then add the walnuts, Parmesan, garlic, and salt. Pulse several more times, add the oil, then process full-on, stopping and scraping down the sides of the processor or stirring gently if need be, until the mixture is well combined but still a bit chunky. Taste and season with more salt, if you fancy.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 11506,"Parker House Rolls 1 1/2 cups milk 1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar 1 1/4 ounce packet active dry yeast 1/2 cup warm water 3 large eggs, lightly beaten 1 1/2 teaspoons salt 6 cups all-purpose flour, plus more for dusting Instructions: Place the milk in a small saucepan and bring to a simmer over medium-high heat. Remove from the heat, stir in the butter and sugar and let cool. Dissolve the yeast in the warm water and let sit until foamy, about 5 minutes. Combine the milk mixture, eggs, yeast mixture, salt and 3 cups flour in a mixer fitted with the dough hook and mix until smooth. Add the remaining 3 cups flour, 1/2 cup at a time, and mix until a smooth ball forms. Knead the dough by hand on a floured surface for about 5 minutes. Butter a large bowl, add the dough, cover and let rise in a warm place until doubled in size, 60 to 70 minutes.
On a floured surface, punch down the dough and cut into 24 two-inch pieces; roll into balls. Place on 2 parchment-lined baking sheets. Cover again and let rise until doubled, 30 to 40 minutes. Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the rolls until golden brown, about 20 minutes, rotating the pans halfway through. Remove from the oven and brush with melted butter before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11507,"Tempura Mushroom Stuffed Zucchini Blossoms 12 zucchini blossoms, ideally, baby zucchini still attached and fanned out 2 minced shallots 2 cups roughly chopped shiitakes 2 cups roughly chopped cremini mushrooms 1/2 tablespoon minced fresh thyme 1 egg, beaten 2 tablespoons cold butter, chopped 1 tablespoon truffle oil 1 cup edamame 1/4 cup chopped chives Salt and pepper to taste 2 cups rice flour 1 quart cold soda water Canola oil to cook Instructions: In a hot saute pan coated with oil, add the shallots and mushrooms and stir. Season and cook soft, about 5 minutes. Drain the mix in a strainer, place on plate and put in the refrigerator. When the mix is cold, squeeze out as much liquid as possible. Check for seasoning and transfer to a food processor and add thyme, egg, butter and truffle oil. Pulse a few times to break the mushrooms and butter into small pieces-do not puree! Transfer to a bowl and fold in edamame and chives. Using a pastry bag or ziploc with end cut off, fill blossoms full. Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes. Season with salt and serve immediately on a decorative platter. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 11508,"How to Smoke a Boston Butt | Smoked Pork Butt on the Grill 2 tablespoons brown sugar 1 tablespoon hot paprika
1 tablespoon kosher salt
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
One 4-pound pork butt or shoulder 1 cup apple juice 1 cup cider vinegar
3 tablespoons yellow mustard
1 teaspoon red pepper flakes
Oil, for oiling the grill 8 potato roll buns
Instructions: For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours. For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water. Cover and store in the refrigerator until ready to use. Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side): 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.) Lightly oil the grill grates. Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes. Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more. Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes. Use 2 forks to shred the meat and transfer to a bowl. Add drippings and any leftover mop sauce to the pulled meat to moisten further. Serve the pulled meat on the buns. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 11509,"Eggs, Rancher's Style: Huevos Rancheros 2 cups chopped tomatoes 1 teaspoon mashed garlic 1 small arbol cl 2 tablespoons olive oil, plus 4 tablespoons 1/2 onion, sliced Salt 1/2 teaspoon crushed Mexican oregano leaves 6 corn tortillas 6 eggs Butter, for frying eggs Instructions: Place tomatoes, garlic, and dried red cl in a blender and puree until smooth. Set aside. Heat 2 tablespoons of oil in a medium saucepan cook onion slices for 1 minute. Strain the pureed sauce into the saucepan with onion. Season with salt and crushed oregano. Cook over medium heat for 3 minutes. Keep mixture at a simmer. Have warm plates ready. Fry tortillas in remaining 4 tablespoons of oil in a medium skillet. Drain and place 1 on each plate. Fry eggs in butter 1 at a time. Place eggs on each tortilla and cover with the sauce. ","[Malbec, Tempranillo, Garnacha, Barbera]" 11510,"Beef Gulya's 'Vienna Style' 1 1/2 pounds onion, sliced 1/2 cup oil 1 1/2 tablespoons paprika 2 pounds beef chuck cut into 2-inch pieces 6 tablespoons water or veal stock 1 1/2 tablespoons tomato puree 1 teaspoon salt 1 teaspoon vinegar 1 sprig (pinch) marjoram Instructions: Fry the onions in hot oil until golden. Add paprika and stir well. Add the meat, cover and allow to simmer for 5 minutes. Add water or stock, tomato puree, salt, vinegar and marjoram. Cover saucepan and simmer on low heat for 3 to 3 1/2 hours, adding more water only if necessary. Serve with boiled potatoes, noodles or dumplings. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 11511,"Nor Cal Cioppino 2 4 pounds whole Dungeness crabs 1 head garlic, cut through the middle 2 bay leaves 1 teaspoon black peppercorns 1 tablespoon kosher salt 1 tablespoon dried red chili flakes 1/4 cup olive oil 4 cups diced yellow onions (about 4 medium onions) 1 1/2 cups thinly sliced fennel 1 cup chopped red bell pepper 1/2 cup minced garlic 1/2 cup tomato paste 6 cups tomato sauce, such as San Marzano 1 1/2 cups dry red wine 1/2 cup clam juice 1/4 cup lemon juice 2 tablespoons sambuca liqueur 1 cup coarsely chopped fresh flat-leaf parsley 2 tablespoons red chili flakes 2 tablespoons fine sea salt 1 tablespoon dried basil 1 tablespoon dried oregano 1 tablespoon freshly cracked black pepper 2 bay leaves 2 pounds littleneck clams, cleaned and scrubbed 2 pounds firm white fish, such as cod or halibut, cut into 2-inch pieces 2 pounds shrimp (16/20 count), shell-on, deveined Sourdough bread, for serving Instructions: Begin by poaching the whole crabs: To prepare the crabs, set a large pot of cold water with the garlic, bay leaves, black peppercorns, kosher salt and chili flakes over high heat. Bring to a boil, and then drop in the crabs. Once the water starts to boil again, reduce the heat and simmer for 12 to15 minutes. When the crabs are done, shock them in cold water so they stop cooking. Then break each one into 4 pieces, with the pieces cracked to let the sauce in. For the cioppino: In a large stockpot over medium heat, heat the oil and cook the onions, fennel and bell peppers until lightly browned. Add the minced garlic and tomato paste and cook until it browns, stirring often. Add the tomato sauce, 4 cups water, wine, clam juice, lemon juice, sambuca, half the parsley, the chili flakes, salt, basil, oregano, pepper and bay leaves, and simmer for 1 hour. Add the pieces of cooked crab to the sauce and simmer for 20 minutes. Add the clams and simmer for 5 minutes. Add the fish and shrimp and cook until the shrimp turn pink, 4 to 5 minutes. DO NOT STIR. Remove the bay leaves, stir in the remaining chopped parsley and serve immediately with bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11512,"Asian Marinated Pork Chops 1/4 cup plus 1 teaspoon vegetable oil 2 tablespoons brown sugar 2 tablespoons rice vinegar 1 tablespoon minced ginger 1 tablespoon Sriracha 2 teaspoons sesame oil
3 cloves garlic, minced Zest and juice of 1 orange
Eight 4-ounce thin pork chops, bone-in (about 1/4-inch thick) 2 tablespoons chopped fresh cilantro, for garnish 2 green onions, sliced Instructions: Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processor and process for 15 seconds. Put the pork chops in a heavy-duty resealable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.
Preheat the oven to 375 degrees F.
Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes.
Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11513,"Truffle Creamed Spinach and Fried Oysters 2 tablespoons olive oil 1 medium yellow onion, cut into small dice 1-pound package frozen chopped spinach, defrosted 1/2 cup summer truffle peelings (available online), chopped 1/2 cup cream cheese 1/2 cup heavy cream Kosher salt and freshly ground black pepper 2 quarts blended oil (canola oil and olive oil) for frying 24 medium oysters, shucked, half of the shells reserved 1 cup all-purpose flour Kosher salt and freshly ground black pepper Instructions: For the truffle creamed spinach: In a medium skillet over medium heat, heat the oil. When shimmering, add the onions and saute until translucent, 3 to 4 minutes. Remove excess liquid from the defrosted spinach by placing it in a colander or squeezing it in a dish towel. Finely chop the spinach, then add it to the skillet with the onions and cook for approximately 3 to 4 minutes. Add the truffle peelings, cream cheese, and heavy cream. Bring to a simmer and cook until liquid is reduced, approximately 10 minutes, stirring occasionally so nothing sticks to the bottom of the pan. Season to taste with salt and pepper. Set aside. For the oysters: Preheat the oven to 350 degrees F. In a Dutch oven fitted with a deep-fry thermometer, heat the oil to 375 degrees F. Place the shucked oysters on paper towels to dry. Place the oyster shells on a sheet pan and fill the shells with the creamed spinach mixture. Place the shells in the oven for approximately 10 minutes or until the spinach is slightly toasted on top. Place the flour in a bowl and season with a big pinch of salt and a few grinds of pepper. Dredge the oysters in the flour. Fry the oysters until golden brown, about 3 to 5 minutes depending on their size. Place on paper towels to drain. Season with salt while still warm. Take the spinach-stuffed oyster shells out of the oven, place a fried oyster on top of each shell and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11514,"Broccoli and Bow Ties Kosher salt 8 cups broccoli florets (4 heads) 1/2 pound farfalle (bow tie) pasta 2 tablespoons unsalted butter 2 tablespoons good olive oil 1 teaspoon minced garlic 1 lemon, zested 1/2 teaspoon freshly ground black pepper 1 tablespoon freshly squeezed lemon juice 1/4 cup toasted pignoli (pine) nuts Freshly grated Parmesan, optional Instructions: Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve. To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 11515,"Sunny's Cheesesteak 1 pound flank steak 1/2 cup red wine vinegar 1 lime, zested and juiced 1/4 cup chopped cilantro leaves 1 tablespoon hot sauce 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 chipotle chiles in adobo (canned), chopped 1 tablespoon adobo sauce (from chipotle can) 1 1/2 cups heavy cream 1 cup processed grated Cheddar 1 tablespoon vegetable oil, plus more if needed for steak 1 red bell pepper, cut into strips 4 hoagie rolls 1 avocado, pitted and flesh sliced 1/4-inch thick 1 cup cilantro leaves Instructions: Place flank steak, red wine vinegar, zest lime juice, cilantro, hot sauce, Worcestershire, salt and ground black pepper in a large plastic bag. Marinate for 1 hour in the refrigerator. Remove flank steak and pat dry. Place in freezer for 1 hour. Meanwhile, prepare the sauce: Melt butter over medium heat-high heat in a sauce pot. Add flour, chipotle and adobo sauce, stir to combine. Add heavy cream slowly, stirring well with each addition to incorporate. Add cheese and stir until melted. Keep over low heat while finishing sandwich. Remove flank steak from freezer and slice on the bias against the grain into 1/4-inch thick pieces. Heat 1 tablespoon of oil in a cast iron griddle or skillet, and saute the red peppers until they blacken around the edges, and soften, about 8 minutes. Remove from griddle and turn heat to medium-high, add more oil if necessary and sear steak in batches, about 2 minutes. To assemble the sandwiches: Cut bread loaves in half, leaving 1 side attached. Layer on avocado slices, top with flank steak, red pepper, and cilantro. Drizzle with chipotle cheese sauce and serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 11516,"Chicken a la Chuck 3 sticks (1 1/2 cups) salted butter One 8-ounce bottle lemon juice
Several dashes Worcestershire sauce
42 chicken drumsticks
3 tablespoons seasoned salt
3 tablespoons lemon pepper
1 teaspoon cayenne
Instructions: Prepare a charcoal or gas grill for medium-high heat. Melt the butter in a pan, then stir in the lemon juice and Worcestershire. Pour over the drumsticks in a large bowl and toss to coat. Sprinkle over the seasoned salt, lemon pepper and cayenne and toss again. Grill the drumsticks in batches, turning occasionally, until cooked through, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 11517,"Cranberry Orange Iced Tea Sparkler 4 black tea bags 2 cups cranberry juice cocktail Six 15-ounce cans Italian orange soda One 14-ounce can jellied cranberry sauce, cut into small cubes Orange zest curls, for garnish Instructions: Bring 1 quart water to a boil, then remove from the heat and add the tea bags. Steep the tea, dunking the bags occasionally, 10 minutes. Remove the tea bags. Add the cranberry juice and stir. Refrigerate until chilled completely, about 1 hour. Fill a tall glass a third of the way with the cranberry tea, then fill the rest of the way with the Italian orange soda. Add a heaping tablespoon of the cranberry cubes. Garnish with an orange zest curl and serve. Repeat with 11 more glasses and the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11518,"Black Bean Soup with Crab and Andouille Sausage 2 (15-ounce) cans black beans, drained 4 cups reduced-sodium chicken broth 1 (15-ounce) can diced tomatoes 1/2 pound diced andouille sausage 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced carrots 1 teaspoon ground cumin 2 bay leaves Salt and ground black pepper 2 cups lump crabmeat, picked for shells and cartilage 1/4 cup chopped fresh cilantro leaves Instructions: In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11519,"Mango Ice Cream: Helado de Mango 1 pound ripe mangoes (about 3 medium) 2 cups half-and-half 1/2 cup sugar 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt Instructions: Peel the mangoes, cut up the flesh in large chunks and set aside. Heat the half-and-half with the sugar in a small saucepan over medium heat and cook, stirring once in a while, until the sugar is dissolved. Add the vanilla, set aside and cool.
Once the half-and-half has cooled, put in a blender with the mango and salt and blend until smooth. Strain and process in your ice cream machine following the manufacturer's instructions.
","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 11520,"Vegan Banana Bread Cooking spray 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 3 very ripe medium bananas, mashed (about 1 1/4 cups) 3/4 cup sugar 1/2 cup plain soy milk yogurt 1/2 cup vegetable oil 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on each long side, and lightly coat with cooking spray. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's OK if there are lumps). Transfer the batter to the prepared loaf pan and bake until a tester inserted in the center comes out clean, 55 to 60 minutes; tent the loaf with foil if it is browning too quickly. Cool the loaf in the pan on a wire rack for 30 minutes, then lift it from the pan by the parchment overhangs and cool completely on the rack. Store the loaf in an airtight container at room temperature for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11521,"Crunchy Quinoa 1 cup red quinoa 2 cups plus ? cup water 1 (5 ounce) can Genova Tuna in Olive Oil 2 tablespoons lemon juice 2 tablespoons Dijon mustard 1 cup yellow onion, sliced 4 stalks celery, sliced 1 orange or yellow bell pepper, diced Sea salt and freshly ground black pepper to taste ? cup fresh flat leaf parsley, chopped ? cup fresh mint, chopped Instructions: Place quinoa and 2 cups of water in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes. Uncover and remove from heat. Drain tuna and place oil in a large bowl. Add lemon juice, ? cup water and mustard, whisking to combine. Add quinoa to oil mixture, tossing to combine. Stir in onion, celery and bell pepper. Season with salt and pepper. Stir in parsley and mint before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11522,"Boston Cream Pie 3 large eggs 5 large egg whites (reserve yolks for the pastry cream) 1 cup plus 2 tablespoons whole milk 2 tablespoons vanilla 2 1/2 cups plus 2 tablespoons sugar 2 1/2 cups pastry flour 1 1/2 tablespoons baking powder 1 tablespoon salt 3 sticks unsalted butter, at room temperature 1 pound bittersweet chocolate 1 pound semisweet chocolate 1 pound unsalted butter 2 cups heavy cream Pastry Cream, chilled, recipe follows 4 cups whole milk, infused with thyme and orange zest, strained 1 cup sugar, divided 1 tablespoon pure vanilla extract 2 large eggs 5 large egg yolks 6 tablespoons cornstarch 1 1/2 cups heavy cream, cold Instructions: Preheat the oven to 350 degrees F. Grease and line 2 (8-inch) cake pans. For the cake: Whisk together the eggs, egg whites, milk, and vanilla and set aside. Place the sugar, flour, baking powder, and salt in the bowl of a stand mixer fitted with a paddle attachment. Add in the softened butter and half of the egg mixture to the mixer and beat on medium speed until batter is very smooth, about 4 minutes. Add the remaining egg mixture in 3 additions, scraping down the bowl after each addition, and beating for 2 minutes afterwards. Portion out the batter evenly into the prepared pans. Bake until the cake springs back when lightly touched in center, 45 to 50 minutes. Cool the cakes in the pan for 10 minutes, and then turn out to cool completely. Can be made a day ahead. For the ganache: Place the ingredients into a heatproof bowl and place over a saucepan of barely simmering water. Whisk until melted and smooth. Place the cooled cake on a cake round. Trim the top of the cake and hollow out the middle to hold the Pastry Cream. Cut the trimmed cake into big chunks and set aside. Place the lightened Pastry Cream into the cake, creating a small mound in the middle. Pile the cake pieces on top of the Pastry Cream. Pour warm ganache over the entire surface until covered. Let the cake rest for 2 to 3 hours before serving. Place most of the milk, half of the sugar, and vanilla into a saucepan and bring to a low simmer. Meanwhile, whisk together the rest of the milk, eggs, yolks, the remaining sugar, and cornstarch. Temper the egg mixture with 1/3 of the hot milk, whisk well, and pour back into the saucepan. Over medium heat, continue to cook and whisk until the custard is thick and starts to bubble. Continue whisking and cooking for 10 more seconds. Strain the pastry cream through a sieve, pushing through with a spatula, into a clean mixing bowl. Immediately cover the entire custard surface with plastic wrap and cool before using. When the pastry cream is cool, remove the plastic wrap, insert the beater attachment into the stand mixer, and beat the pastry cream on medium speed until smooth. Remove the cream to a mixing bowl. Whisk the heavy cream to stiff peaks and fold into the pastry cream in 2 additions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11523,"Chocolate Candle Place Settings 32 ounces white chocolate, tempered Powdered food colors 8 ounces cocoa butter, melted 8 ounces bittersweet chocolate, tempered Instructions: Make the candle base and the candle: Use a ladle to fill each mold (2 candle halves and a base) with chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, set it aside and let it harden. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many molds as you would like.
For the homemade transfer sheets: Place the powdered food colors in small bowls. I used orange, green and blue. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Pour a little of the colored cocoa butter onto a clean dishtowel. This will serve as a blotter or ink pad for the color. Place the sheet of acetate on the work surface. Press the rubber stamp into the blotter and then press onto the acetate sheet. Continue using this same process to create as many colors and stamps as you like. Be sure to clean the rubber stamp between colors. If you need to reheat the cocoa butter, use a hair dryer or heat gun.
When the stamped transfer sheet has set, use an offset spatula to spread a 1/8-inch thick layer of white chocolate over the acetate sheet. Break the cooled colored chocolate into interesting free-form shapes.
Fill a cornet with bittersweet chocolate and use it to write names onto the transfer sheet shapes. This will be the place card for the candle.
To stick the candle halves together: Invert a flat baking sheet over a pan of hot water. Press one half of the candle against the warm surface. When the chocolate begins to melt, press the other half of the candle into place. Press the candle bottom onto the warm pan. Center the melted candle bottom on the base. Allow it to set until hardened.
Make the flame of the candle: Use an offset spatula to spread some white chocolate candle flames onto a sheet to acetate. The chocolate should be tapered at one end to resemble the flame. Allow it to set, then remove from the acetate. Press the bottom of the flame onto the warm baking sheet. Then adhere it to the top of the candle.
Place some powdered red food color in a small bowl. Add a few tablespoons of cocoa butter to the food color and stir until well combined. Use a paintbrush to paint the flame with the color.
Place a small amount of white chocolate in a cornet. Pipe white chocolate at the top of the candle until it runs down the side. This resembles the melted wax of a real candle. Place a small amount of bittersweet chocolate in a coronet and use it to make small dots for the candles' eyes. Use more tempered white chocolate to glue the nameplate to the base of the candle. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 11524,"Babybel & Fig Jam on Brioche Toast 2 Mini Babybel? White Cheddar semisoft cheeses ? - ? cup Fig Preserves 4 slices brioche toast Instructions: Spread the fig preserves on the brioche toast. Chop up Mini Babybel and top the brioche toast with it. ","[Chardonnay, Riesling, Gewrztraminer]" 11525,"Sweet and Sour Smoked Chicken Sausage and Apricot Skewers 2/3 cup apple juice 1/4 cup brown sugar 1/4 cup apple cider vinegar 1 tablespoon cornstarch 1 teaspoon orange zest 1 pound chicken sausage, cut into 2-inch pieces 1 bell pepper, cut into 1-inch squares 1 onion, cut into 1-inch squares 1 cup dried apricot sections Instructions: Preheat the grill.
In small saucepan, combine the apple juice, sugar, vinegar, cornstarch and zest; blend well. Cook over medium heat until the sauce reaches a boil and thickens, stirring constantly. Pour the glaze into two separate bowls, about one-third to brush while grilling and the other two-thirds for serving.
Thread the skewers with sausage, bell peppers, onions and apricots. When ready to grill, place the skewers on the grill. Cook 4 minutes, then brush with the glaze. Flip and brush with the glaze again. Cook until hot and browned, 3 to 5 minutes more. Serve with the remaining glaze. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11526,"Orange and Cinnamon Crusted Pecans 3/4 cup sugar 1/3 cup water 1/2 orange, zested 1/8 teaspoon cinnamon 2 cups toasted pecans Instructions: In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away. When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.) ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 11527,"Linguine and Prosciutto Frittatas 1/2 pound linguine pasta 7 large eggs 1/2 cup milk 1/4 cup cream 1/2 cup mascarpone cheese 6 ounces diced prosciutto 5 ounces smoked mozzarella cheese, diced (1 cup diced) 1/2 cup grated Asiago cheese 1/4 cup finely chopped fresh flat-leaf parsley 2 garlic cloves, minced 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/8 teaspoon freshly grated nutmeg Special equipment: 1 regular-sized muffin tin for 12 muffins 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 the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups. Preheat the oven to 375 degrees F. Grease the muffin tin. In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined. Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11528,"Black Forest Cake Unsalted butter, for the pans 1/3 cup unsweetened Dutch-process cocoa powder, plus more for the pans 8 large eggs, at room temperature 3/4 cup cake flour 1/4 teaspoon salt 1/2 cup almond flour 11/3 cups granulated sugar 2 teaspoons pure vanilla extract 1/2 cup confectioners' sugar 1 tablespoon cornstarch 3 cups cold heavy cream 1 teaspoon pure vanilla extract 2 cups cherries in light syrup, such as Morello, drained and chopped, plus 2 tablespoons syrup from one 24-ounce jar) 1 to 2 tablespoons kirsch (cherry brandy; optional) 2 tablespoons granulated sugar 1/2 teaspoon pure almond extract Shaved chocolate, for topping Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess. Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside. Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted. Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely. Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes. Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes. Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes. Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes. Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 11529,"Bean Chili Veggie Burgers 1/2 cup old-fashioned rolled oats 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon dried oregano, crumbled 1 (15.5-ounce) can pink beans, rinsed and drained 1 (4-ounce) jar diced pimentos, rinsed and drained 1/4 cup finely diced celery 1/4 cup finely chopped parsley 3 tablespoons finely chopped shallots 3 tablespoons vegetable oil Mixed greens and sliced tomato, for serving 4 soft hamburger buns
Choice of Choice of Hidden Valley Ranch? Cheese Topping, below 1/4 cup crumbled blue cheese (1 ounce) 1/2 cup Buffalo Hidden Valley Ranch? 1/2 cup shredded sharp cheddar cheese (2 ounces) 6 tablespoons Honey BBQ Hidden Valley Ranch? 3/4 cup crumbled goat cheese (4 ounces) 1/4 cup Cucumber Hidden Valley Ranch? Instructions: Pulse the oats, cumin, chili powder, oregano, and beans in a food processor until a coarse puree forms. Add the pimentos, celery, parsley, and shallots. Pulse just until evenly distributed throughout. Form the mixture into 4 patties to match the diameter of the buns. Heat the oil in a large skillet over medium heat. Add the patties and cook, turning once, until crisp and browned on the outside and hot inside, about 10 minutes. Divide the greens and tomato slices among the bottom buns, top with the patties and sauce, and sandwich with the top buns. For Toppings: Fold together the ingredients (for each topping separately) until well-mixed. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 11530,"Spiced Peppers 2 pounds red peppers 1 teaspoon ground cumin 1/4 teaspoon hot pepper flakes 2 cloves garlic, crushed Salt to taste Instructions: Roast peppers in a 400 degree oven until blackened on all sides. Remove from oven to a plastic bag and allow to cool. Peel, seed and slice peppers, reserving juice. Place peppers with juice in a bowl and add cumin, red pepper flakes, garlic and salt to taste. Let stand for 1 hour, covered at room temperature or in the refrigerator for up to 8 hours. Allow to come to room temperature before serving. Serve with spicy sausages or barbecued meats. ","[Rioja, Tempranillo, Garnacha]" 11531,"Grilled Romaine Salad with Blue Cheese and Basil 1 tablespoon fresh lemon juice 1 tablespoon sherry vinegar 1 teaspoon capers Kosher salt 6 cloves garlic 1 tablespoon Worcestershire sauce 1/2 teaspoon hot sauce (such as Tabasco) 6 oil-packed anchovy fillets, plus 1/2 teaspoon of the oil 1/2 to 3/4 cup extra-virgin olive oil 3 romaine lettuce hearts, halved lengthwise Extra-virgin olive oil, for tossing Kosher salt 1 lemon, halved 20 fresh basil leaves 1 cup crumbled blue cheese Instructions: Preheat a grill to medium. Make the dressing: In a blender, combine the lemon juice, vinegar, capers, 1 teaspoon salt and the garlic. Blend until smooth. Add the Worcestershire sauce, hot sauce, anchovies and their oil and 1/2 cup olive oil; blend until smooth. Taste for seasoning. Blend in up to 1/4 cup more olive oil, if needed. Set the dressing aside. Make the salad: In a large bowl, toss 4 of the romaine halves with a little olive oil and season with salt. Put them in a single layer on the grill and cook 3 minutes per side (the romaine should feel slightly warm and tender). Transfer to a large platter. Spoon a little dressing on each. Finely chop the rest of the romaine and add it to a medium bowl. Add the remaining dressing, a touch of lemon juice and the basil leaves. Toss to coat. Top the grilled romaine with the romaine-basil mixture. Garnish with the blue cheese and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 11532,"Big Daddy's Cheesy Gravy Fries Canola oil, for frying 2 pounds russet potatoes, cleaned Kosher salt and freshly ground black pepper 4 tablespoons butter, divided 2 tablespoons all-purpose flour 1 tablespoon minced garlic 1/4 cup Marsala wine 1 1/2 cups beef stock 2 tablespoons water 1 tablespoon cornstarch 1 cup grated smoked Gouda cheese Freshly chopped chives, for garnish Instructions: Preheat the oven to broil. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Slice the potatoes into 1/4-inch thick french fries. Fry in batches until golden brown and crispy; about 5 minutes. Drain on paper towel lined sheet tray and put them in a large baking dish. Season with salt and pepper, to taste. Melt 2 tablespoons of the butter in a medium-sized saucepan over medium-high heat. Stir in the flour and the garlic. Add the wine and beef stock and bring to a simmer. In a small bowl, combine the water and cornstarch. Slowly whisk the mixture into the stock and cook until thickened, roughly 2 to 3 minutes. Add salt and pepper, to taste. Remove the pan from heat, and stir in the remaining 2 tablespoons butter. Ladle the gravy over the fries and sprinkle with the cheese. Put the fries in the oven and bake until the cheese is melted and bubbling. Remove the fries from oven, sprinkle with chopped chives and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11533,"Carrot Top Chimichurri 3 cloves garlic 1 small shallot, roughly chopped 1 jalapeno, stemmed, seeded and roughly chopped 1 cup extra-virgin olive oil 1/2 cup packed carrot-top leaves 1/2 cup packed fresh cilantro leaves 1/3 cup red wine vinegar 2 tablespoons packed fresh oregano leaves Kosher salt and freshly ground black pepper Instructions: Pulse the garlic, shallot and jalapeno in a food processor until finely chopped. Add the olive oil, carrot tops, cilantro, vinegar and oregano and pulse until the herbs are roughly chopped. Season with salt and pepper. The sauce will keep in the refrigerator in an airtight container for up to 3 days; serve at room temperature. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 11534,"Cheesy French Toast 6 eggs 1/2 cup whole milk (125 milliliters) 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch freshly grated nutmeg 8 slices cranberry pumpkin seed bread, such as Stonemill 4 teaspoons unsalted butter, divided 2 teaspoons canola oil, divided 16 pieces thinly sliced pancetta, optional 2 cups grated smoked mozzarella, gouda or cheddar cheese Maple syrup, for serving Instructions: Preheat your oven to 200 degrees F (95 degrees C) and place a baking sheet on the middle rack. Place a large nonstick skillet over medium heat. Whisk the eggs, milk, salt, pepper and nutmeg together in a shallow bowl or pie plate. Place two pieces of bread into the custard mixture and allow them to soak for about 30 seconds on each side. Add 2 teaspoons of butter and 1 teaspoon of oil to the pan and swirl to combine. Add in four slices of custard-soaked bread and cook for 3 to 4 minutes per side, or until golden brown. Transfer to the oven to keep warm. Soak the remaining bread and cook the French toast in the remaining butter and oil. In the same skillet, cook the pancetta over medium heat, if using, until crisp, flipping as needed, about 4 minutes. Remove the French toast from the oven and sprinkle each piece with about 1/4 cup of grated cheese. Return to the oven, turn the broiler on to high and broil until the cheese is melted and lightly golden brown, about 1 to 2 minutes. Top each piece with a couple of pieces of crispy pancetta, if using, and serve two slices of French toast per person, drizzled with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11535,"Summer in a Cup 16 ounces pineapple juice 9 ounces banana liqueur, such as 99 Bananas 9 ounces coconut rum, such as Malibu 8 ounces fruit punch 8 ounces orange juice Orange slices, for garnish Pineapple slices, for garnish Instructions: Mix together the pineapple juice, banana liqueur, coconut rum, fruit punch and orange juice in a gallon pitcher filled with ice. Pour into drink glasses and garnish with slices of orange and pineapple. ","[Moscato, Cream Sherry, Passito, Vinho Verde]" 11536,"Chicken Tikka Masala 2 cups whole milk Greek yogurt 3 tablespoons ancho chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground fennel 2 teaspoons ground turmeric 1 teaspoon ground cardamom 1 teaspoon ground cloves 1 teaspoon ground cl de arbol or cayenne powder 1 teaspoon ground black pepper, plus more for seasoning 2 cloves garlic, finely chopped 1 tablespoon finely chopped fresh ginger 6 boneless, skinless chicken thighs Salt 1/2 cup melted ghee Instructions: Whisk together the yogurt, spices, garlic and ginger in a large baking dish. Add the chicken and turn to coat in the mixture. Cover and refrigerate for at least 8 hours and up to 24 hours. Preheat the broiler. Line a sheet pan with parchment paper or aluminum foil and brush with some of the ghee. Remove the chicken from the marinade, and wipe off excess marinade. Brush the breasts with ghee and season both sides with salt and pepper, to taste. Arrange on the baking sheet in an even layer. Broil until golden brown on both sides, about 4 minutes per side. Remove the chicken from the heat and to a cutting board. Let the chicken rest for 5 minutes and cut it into 1-inch thick slices. Transfer the chicken to a platter and serve. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chenin Blanc]" 11537,"Pantry Friendly Tomato Sauce 2 (28-ounce) cans whole, peeled tomatoes 1/4 cup sherry vinegar 1/4 cup sugar 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 onion 1 carrot 1 stalk celery 2 ounces olive oil 4 cloves garlic, minced 3 tablespoons capers, rinsed and drained 1/2 cup white wine Kosher salt and black pepper, to taste Instructions: In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency. Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside. Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan. Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat. Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 11538,"Garlic Meatball Po'Boys 1/2 pound ground veal 6 tablespoons mayonnaise 1/2 pound ground beef chuck 1/2 pound provolone cheese, thinly sliced 1/2 pound ground pork 1/2 cup finely chopped yellow onion 1/2 teaspoon finely chopped garlic 1/4 cup finely chopped green onions or scallions (green part only) 1 large egg 1/4 cup fine dried bread crumbs 1 tablespoon Worcestershire sauce 1 1/2 teaspoons salt 3/4 teaspoon cayenne 16 small cloves garlic, peeled 1/4 cup bleached all-purpose flour 1 teaspoon Creole Seasoning, recipe follows 1/4 cup vegetable oil 2 cups thinly sliced yellow onions 1 (12-ounce) bottle Abita amber beer or other amber beer 1 cup water 3 tablespoons chopped fresh parsley leaves 1 large (26 to 28 inches long) loaf French bread 6 tablespoons Creole or whole grain mustard 2 tablespoons salt 2 1/2 tablespoons paprika 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it. Combine the flour and Creole seasoning in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. Remove from the heat and skim off any fat that has risen to the surface. Add the parsley. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately. Combine all ingredients thoroughly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11539,"Baja Garlic Shrimp 2 tablespoons butter 1 pound medium shrimp, peeled and deveined, tail on Salt and freshly ground black pepper 1/4 cup minced onion 8 garlic cloves, minced 3 tablespoons white wine 1 tablespoon fresh lime juice 2 tablespoons chopped fresh parsley leaves Serving suggestion: cooked white rice Instructions: Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 11540,"Minted Ice Tea minted ice cubes Black tea fresh mint leaves sugar to taste Instructions: To make the minted ice cubes, fill ice cube trays partially with water and freeze. Set mint leaves on top, fill with more water and freeze solid. Brew double strength tea and steep, while hot with 2 bunches of fresh mint. When cool, strain out mint and sweeten to taste, chill. ","[Green Tea, Earl Grey, Darjeeling]" 11541,"White Bean and Roasted Garlic Dip 1 head garlic 1 tablespoon extra-virgin olive oil, plus extra for roasting garlic 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh mint Two 14-ounce cans white beans, rinsed and drained Juice of 1/2 lemon Kosher salt and freshly ground black pepper Assorted cut-up raw vegetables, such as carrots, celery and peppers, for serving Baked tortilla chips, for serving Instructions: Preheat the oven to 425 degrees F. Slice off the very top of the garlic head. Drizzle the head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon. Add the olive oil, basil, mint, beans, lemon juice, and some salt and pepper to a food processor and pulse until smooth. For a smooth texture, leave the machine running for a moment. Serve with the vegetables and baked tortilla chips. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 11542,"Ellipsis Eggs Florentine 6 egg yolks 1 pound clarified butter 1/4 cup lemon juice Salt and pepper 6 large potatoes, thinly sliced 1 large onion, sliced 1 cup whipping cream 1 cup grated Swiss Gruyere cheese 6 eggs 3 tablespoons white vinegar Instructions: For the Ellipsis hollandaise: Whisk egg yolks over double boiler to a ribbon stage then remove from heat. Whisking vigorously, slowly add warm clarified butter. Add lemon juice, salt, and pepper to taste. For the Ellipsis gallette: In a 9-inch casserole dish, layer potato and onion slices seasoning each with salt and pepper. Pour cream over entire dish and bake at 400 degrees for approximately 30 minutes. Top with Gruyere. For the Poached eggs: Bring water to a boil and add vinegar. Reduce heat to medium then drop 1 egg in at a time. Cook until eggs are firm, yet runny on the inside. Cut gallette into serving pieces. Chiffonade enough spinach to form a nest on each gallette, place 2 poached eggs atop spinach and pour the hollandaise on top of the completed dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only.

recipe: Baked Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced" 11543,"Baked Bagel Omelet Nonstick cooking spray, for the foil 2 bagels, sliced
4 teaspoons diced ham
4 teaspoons finely chopped green bell pepper
4 teaspoons finely chopped red bell pepper
1 scallion, finely chopped
4 large eggs, beaten
1 tablespoon milk
Kosher salt and freshly ground black pepper
4 slices extra-sharp Cheddar
1 tablespoon chopped fresh flat-leaf parsley
Hot sauce, for serving
Instructions: Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil and spray generously with nonstick cooking spray. Place the bagel halves cut-side up on the baking sheet. Use your fingertips to work around the middle of each bagel half, scooping out the excess bread. Be careful to keep the shape and integrity of the bagel; if the bagel tears or cracks, flatten a piece of interior to mend the hole. Sprinkle 1 teaspoon each of the ham, green peppers and red peppers in each bagel half \moat,\ then sprinkle each with one-quarter of the scallions. Put the eggs in a container with a pour spout. Whisk in the milk and 1/2 teaspoon each salt and pepper. Slowly pour one-quarter of the egg mixture into each bagel half \moat,\ making sure the egg does not overflow.
Bake until the eggs are just set and the edges of the bagels are turning golden brown, 12 to 15 minutes. Remove the baking sheet and place a slice of cheese on top of each bagel half. Return to the oven and bake until the cheese is melted and bubbling, about 3 minutes. Serve warm sprinkled with fresh parsley and a dash of hot sauce as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11544,"Deep-Fried Candy Bars 4 candy bars (recommended: Snickers, Milky Way,Zero, etc) 1 egg 1 cup milk 1 tablespoon canola oil 1 cup all-purpose flour 1 teaspoon baking powder 1 pinch salt 4 cups oil, for deep-frying Instructions: Freeze the candy bars. Combine the egg, milk and vegetable oil in a cup. In a medium bowl, combine the flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a whisk. Cover and refrigerate for a few minutes while the oil heats. Heat 4 cups of oil to 375 degrees F in a heavy-bottomed pot or a deep-fryer. Remove the batter from the refrigerator and adjust the consistency, if necessary. Dip the chilled candy bars in the batter and gently put them into the oil. Cook only until the outside is golden. Remove the bars from the oil and drain on paper towels before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 11545,"Strawberry Coffee Cake with Cocoa Crumbs 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 3 tablespoons cocoa powder 1 teaspoon ground cinnamon Pinch fine salt 5 tablespoons unsalted butter, at room temperature 1 stick 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 vanilla extract 1 cup sour cream 1 1/2 cups fresh chopped strawberries Instructions: For the crumb topping: Combine the flour, brown sugar, cocoa powder, 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. For the cake: 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 strawberries 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 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely. For the glaze: When the cake is cool, whisk the confectioners' sugar and milk together in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11546,"Heirloom Tomato and Grilled Corn Panzanella with Salmon 1/4 cup chardonnay vinegar 1 tablespoon Dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
12 assorted heirloom tomatoes, cut in halves or quarters (cherry tomato varieties left whole) 8 ears corn, grilled and kernels removed
8 ears corn, grilled and kernels removed 1 English cucumber, quartered lengthwise and cut crosswise into dice
1 small red onion, halved and thinly sliced
1 loaf Tuscan bread, sliced 1/2 inch thick 1 bunch fresh basil Eight 6-ounce salmon fillets Canola oil, for brushing Instructions: Whisk together the vinegar, mustard and honey in a small bowl. Whisk in the olive oil and season with salt and pepper. Put the tomatoes, corn, cucumbers and onions in a large bowl, add half of the dressing and toss to coat; season with salt and pepper. Let sit at room temperature for at least 15 minutes. Brush the bread slices with the olive oil, season with salt and pepper and tear into pieces. Chop most of the basil leaves, reserving some whole leave for rubbing the salmon and as a garnish. Just before serving, add the bread and chopped basil to the tomato salad. Heat a charcoal or gas grill to medium high for direct grilling. Rub each salmon fillet on both sides with some of the basil leaves, brush with canola oil and sprinkle with salt and pepper. Grill until golden brown on both sides and just cooked through, about 3 minutes per side. Put the salmon on a platter and drizzle each piece with a little of the remaining dressing. Top with the salad, drizzle with more of the dressing and garnish with basil leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 11547,"Hawaiian Pulled Pork Pizza with Cauliflower Crust 1 tablespoon onion powder 1 1/2 teaspoons garlic powder
Kosher salt and freshly ground black pepper
5 pounds boneless pork butt or shoulder
One 8-ounce can crushed pineapple
1/2 cup hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 head cauliflower, stalk removed 1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
2 large eggs, lightly beaten
Kosher salt
1/2 cup diced fresh pineapple 1 1/2 cups shredded mozzarella 1/4 cup Pickled Red Onions, recipe follows Fresh cilantro leaves, for topping
1 red onion, thinly sliced 1 bay leaf 1/2 cup red wine vinegar 1 tablespoon sugar Kosher salt and freshly ground black pepper Instructions: For the Hawaiian pulled pork: Preheat the oven to 275 degrees F. Mix the onion powder, garlic powder, 2 teaspoons salt and 1 1/2 teaspoons pepper in a small bowl. Rub the mixture on all sides of the pork. Combine the pineapple, hoisin, honey, soy sauce, vinegar, and 1 cup water in a Dutch oven. Add the pork and bake for 6 hours (alternatively, cook the pork in a slow cooker for 8 hours on low). Shred the pork with 2 forks, removing any large pieces of fat. Return to the Dutch oven and stir to incorporate with the sauce. For the cauliflower crust: Increase the oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool. Combine the cauliflower with the mozzarella, Parmesan, oregano, garlic powder, eggs and 1/2 teaspoon salt in a bowl. Transfer to the center of the prepared baking sheet and spread into a circle, resembling a pizza crust. Bake until brown and crispy around the edges, about 20 minutes. Top the pizza with 1 1/2 cups pulled pork, the fresh pineapple and mozzarella and bake until warmed through and the cheese is melted, about 10 minutes more. Garnish with pickled red onions and cilantro. Put the onions in a nonreactive heatproof bowl. In a small saucepan over medium heat, combine the bay leaf, vinegar, sugar, 1/2 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a low boil and allow the sugar to dissolve. Pour over the onion and let stand about 20 minutes. Remove the bay leaf and drain the onion, discarding the liquid. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 11548,"Grapefruit, Onion, and Basil Salad 2 grapefruits, trimmed of skin and cut into large slices 1/2 red onion, peeled and thinly sliced 1/3 cup pitted chopped black olives 1 bunch basil, leaves thinly sliced (about 1 cup) 2 tablespoons chopped chives 3 tablespoons aged balsamic vinegar 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Place the grapefruit slices in a slightly overlapping pattern on a serving platter. Sprinkle the onion slices over the grapefruit. Then sprinkle the olives. Top with the basil and chives. Drizzle the balsamic vinegar and olive oil over the salad. Sprinkle with salt and pepper and serve. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 11549,"Risotto Cakes with Mixed Greens 2 tablespoons chopped chives or scallion greens 2 cups leftover Fontina Risotto with Chicken, chilled, recipe follows 8 small cubes fontina cheese (about 1 1/2 ounces) 1/2 cup panko (coarse Japanese breadcrumbs) 2 tablespoons extra-virgin olive oil, plus more for shallow frying Kosher salt and freshly ground pepper 8 cups mesclun greens (about 6 ounces) 1/2 bulb fennel, very thinly sliced 1 tablespoon fresh lemon juice 4 cups low-sodium chicken broth 5 tablespoons unsalted butter 1 medium onion, finely chopped 2 1/2 cups arborio rice 3 sprigs fresh thyme 1 cup dry white wine Kosher salt 1 cup finely grated Parmigiano-Reggiano cheese Freshly ground pepper 1 cup coarsely grated fontina cheese, plus more for garnish 8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups) 1/4 cup roughly chopped fresh parsley Instructions: Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken. Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover. Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate, cover with plastic wrap and refrigerate for 20 minutes. Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat. Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Combine the greens and fennel in a bowl; drizzle with 2 tablespoons olive oil and the lemon juice, season with salt and pepper and toss. Divide the risotto cakes and salad among 4 plates. Bring the broth and 4 cups water to a simmer in a saucepan; keep warm. Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes. Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11550,"Sashimi Siciliano: Sicilian Sashimi Lemon-infused sea salt, to season* (See Cook's Note) 1 pound/457 g sushi grade tuna, thinly sliced Extra-virgin olive oil, for drizzling Instructions: Sprinkle sea salt on sliced tuna, drizzle with extra-virgin olive oil and serve. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 11551,"Pignoli Cookies Two 8-ounce cans almond paste 1 1/3 cups confectioners' sugar 1/2 teaspoon kosher salt 3 large egg whites 1 1/2 cups pignoli (pine nuts) Instructions: Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Process the almond paste, confectioners' sugar and salt together in a food processor until crumbly. Add the egg whites and continue to process into a smooth dough. Roughly chop the pignolis and place them in a bowl. Roll tablespoon-sized pieces of the dough into balls, then roll in the chopped pignolis to loosely coat. Arrange on the prepared cookie sheets 3 inches apart. Bake 20 minutes, then remove to wire racks to cool. Cookies will last about 2 weeks in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11552,"Leftovers: Wasabi Salmon Salad Sandwich with Taro Chips 3 to 4 tablespoons Wasabi Aioli, recipe follows 2 cups leftover salmon from Sake Poached Salmon with Somen and Fennel Salad, recipe follows 1/2 cup fine diced celery 4 pieces foccacia bread, sliced and grilled 2 tomatoes, thinly sliced 1 head butter lettuce, washed and dried Salt and black pepper, to taste 1 large head of taro, very thinly sliced 1 tablespoon wasabi paste 2 tablespoons minced garlic 1 tablespoon minced ginger 2 tablespoons rice wine vinegar 2 egg yolks* (See Disclaimer) 1 cup canola oil Salt and black pepper, to taste 1 cup sake 1 celery, sliced 1 peeled carrot, sliced 1 small onion, sliced 1 tablespoon sugar 2 bay leaves 1 teaspoon toasted black peppercorns 2 tablespoons soy sauce Water to cover 4 (8-ounce) salmon fillets, skin removed, center cut Salt and white pepper to taste 1/2 cup ponzu 3 large sliced shallots 1 tablespoon togarashi, save some for garnish 2 tablespoons Japanese soy sauce 1/2 tablespoon sugar 3/4 cup extra virgin olive oil 2 fennel bulbs, shaved, fronds reserved for garnish 1 pound blanched somen noodles 1/2 cup sliced scallions Instructions: Preheat a deep fryer to 275 degrees F. In a bowl, mix together the Wasabi Aioli, salmon and celery. Check for seasoning. Build the sandwiches on the bread and top with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt. Plating: Serve sandwich with taro chips. In a food processor, add wasabi paste, garlic, ginger, vinegar and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
In a salmon poacher or large sauce pot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce and water to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning. Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's personal taste preferences. It's important to consider individual factors such as personal taste, the occasion, and the specific ingredients used in the recipe when selecting a wine to pair with a meal." 11553,"Manhattan Bread Pudding ? cup dried cherries 4 tablespoons Maker's Mark? Bourbon Unsalted butter, for the pan 4 large eggs ? cup sugar ? teaspoon salt 4 cups half-and-half 14 ounces challah or other egg bread, cut into ?-inch cubes (10 cups) Instructions:

1. In a small microwave-safe bowl, combine the cherries and 2 tablespoons bourbon. Microwave until hot, about 30 seconds. Let stand while preparing the pudding until the cherries are softened.\n\n2. Butter a 1-quart baking dish. In a large bowl, whisk the eggs, sugar, and salt. Whisk in the half-and-half and remaining 2 tablespoons bourbon until smooth. Add the bread and gently fold until evenly mixed.\n\n3. Spread half of the bread mixture in the prepared pan. Sprinkle the cherries with their soaking bourbon evenly on top, then cover with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight.\n\n4. Preheat the oven to 350°F. Uncover the bread pudding and bake until golden brown and set, about 45 minutes. Cool completely in the pan on a wire rack. ","[Burgundy, Port, Tawny Port, Sherry]" 11554,"Sweet Cherry and Apricot Cobbler 3 cups self-rising cake flour 1 1/2 sticks unsalted butter, plus 3 tablespoons butter 1 1/4 cups buttermilk 3 pounds fresh apricots, rinsed, halved, pitted and sliced 1 1/2 pounds fresh sweet cherries, rinsed and pitted 3/4 cup sugar 1/2 teaspoon almond extract Buttermilk and sugar, for finishing Instructions: For the Buttermilk Biscuit Crust, place flour in a bowl and rub in 1 1/2 sticks of butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap, and allow to rest while preparing filling. For the filling, combine the apricots and cherries in a bowl and toss with sugar. Pour into a buttered 2 1/2 to 3-quart gratin dish or other shallow baking dish. Dot with 3 tablespoons of butter and sprinkle evenly with the almond extract. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar. Bake the cobbler at 450 degrees about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 11555,"\Slime Smoothie
1 large ripe banana 2 kiwi, peeled 1/2 cup crushed ice 2 tablespoons apple cider or juice Green Food Coloring Instructions: Place banana, kiwi, ice, and apple cider in a blender and blend until smooth. Add green food coloring to desired greenness. ","[Chardonnay, Sauvignon Blanc, Riesling]" 11556,"Fresh Corn Salad 5 ears of corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons cider vinegar 3 tablespoons good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup julienned fresh basil leaves Instructions: In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11557,"Lobster and Sea Bass Moqueca Stew 2 bunches fresh cilantro leaves 2 bunches fresh parsley leaves 6 cloves garlic, chopped 10 tomatoes, roughly chopped 6 onions, chopped 4 green peppers, seeded and chopped 3 tablespoons salt Freshly ground pepper 2 bunches spring onions, finely sliced 6 limes, halved 2 large whole sea bass, cleaned 2 large lobsters, halved 5 tablespoons light olive oil 1 pint coconut milk 1/2 ladle dende oil, optional* (about 4 tablespoons) Instructions: Roughly chop nearly all of the cilantro and parsley, reserving a little of each for garnish. Place the cilantro, parsley, garlic, tomatoes, onions, peppers, salt, pepper, and most of the spring onions (reserve some for garnish) into a large heavy bowl. With a pestle, mash together all ingredients, gradually squeezing in the lime juice. Score the sea bass diagonally 3 times on each side. Stuff some of the vegetable-herb mixture into the slits and the inside of each fish and close back together. Cover the lobster halves with the vegetable-herb mixture, reserving about half of the vegetable-herb mixture for later. Heat the olive oil in a large skillet over medium-high heat. Arrange the sea bass and lobster, flesh side down in the hot pan. Cook for 2 minutes, and then pour over the coconut milk and bring to a simmer. After another 2 minutes, turn over the fish and lobster. Add the remainder of the vegetable-herb mixture, and cook for another 10 minutes, or until the fish and lobster are tender and the vegetables are cooked through. Transfer to a large serving dish and sprinkle with remaining cilantro, parsley, and spring onions. Ladle dende oil, if using, in a slow circular motion over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11558,"Spiced Blueberry Jammin' Large stockpot or canning kettle Jar rack or cake cooling rack (for holding filled jars off the floor of the pot 6 (8-ounce) Mason style preserving jars with lids and bands Wide mouth canning funnel (technically optional, practically indispensable) Canning tongs (specially made for snatching jars in and out of very hot situations Large (8-ounce) ladle Paper towels or dishtowels Magnetized \lid-wand\ or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids) Medium-large saucepan Wooden spoon Hand masher Nutmeg grater (optional) 2 (12-ounce) bags frozen blueberries One (1 3/4-ounce) packet dry pectin 1/4 teaspoon star anise, ground fine 10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground) 2 tablespoons lemon juice 5 tablespoons (2 1/2 ounces) cider vinegar 3 cups sugar 1/2 cup water Instructions: For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase. Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.
Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This \headspace\ is necessary for the jars to seal during processing.
Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)
Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)
Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp. Recipe courtesy of Alton Brown ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 11559,"\Poor Man Lobster\ and Shrimp Risotto with Truffle Essence 1 pound monk fish fillet cut into 5 inch cubes 2 tablespoon flour 12 21/25 shrimp diced into 1/4 inch pieces (save 4 shrimp whole) 2 cups arborio rice 3 tablespoon butter 1 small onion chopped 3 cups chicken broth or water 2 tablespoon olive oil 1 medium onion chopped 1 medium carrot chopped 1 celery stalk chopped 1 tablespoon Tomato paste 4 large tomato peeled, seeded and diced (or one can dice tomato in juice) 4 cloves of garlic chopped 1 cup dry white wine 1/4 cup brandy 1/2 cup heavy cream thyme/bay leave Salt and pepper to taste 2 tablespoon. Truffle oil Herb of your choice for garnish (chervil, parsley, tarragon or basil) Instructions: To make the tomato sauce: In a large soup pot, heat the oil over high heat until smoking. Add the lightly floor cubed monkfish and cook for about 2 minutes, stirring frequently. Remove the fish and set aside. Add the onion, carrot and celery cook for another 5 minutes. Add the garlic, tomato and tomato paste cook for another 5 minutes. Deglaze the pan with brandy then white wine. Reduce by half and add 1cup of water (or chicken broth). Add thyme and bay leave, season with salt and pepper. Bring to a boil and reduce heat. Simmer for 15 minutes. Add the cream brings back to a boil; simmer for another 5 minutes. Check the seasoning. Set aside. To make the risotto: In a medium saucepan, melt the butter. Add the onion and cook for 2 minutes. Add the rice and cook for 1 minutes stirring frequently. Add a cup of the liquid, cook and stir until all the liquid has been absorbed. Repeat the procedure until you have used all the liquid. Add the diced shrimp and the monkfish. Add some of the tomato sauce and cook for another 5 minutes (add more sauce as needed) the risotto should be creamy but not to liquid. Serve immediately in soup bowls and garnish with one of the whole shrimp, your favorite herb, and drizzle with the truffle oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 11560,"Mediterranean Pizza With Fresh Mozzarella 1 (14-inch) pre-baked pizza crust or 2 (8-inch) pre-baked pizza crusts 3/4 cup pesto sauce 1/2 cup sliced roasted red peppers 1/4 cup sliced sun-dried tomatoes (packed in oil) 1/4 cup sliced kalamata olives 1/4 cup pine nuts 4 cups (16 ounces) shredded mozzarella cheese 4 ounces fresh mozzarella cheese, sliced Instructions: Preheat the oven to 400 degrees F. Place the pizza crust(s) on a pizza pan or a large baking sheet. Spread the crust(s) with pesto sauce. Top with the peppers, tomatoes, olives, and pine nuts. Sprinkle with the shredded mozzarella, and place the mozzarella slices on top. Bake 12 to 15 minutes or until the pizza has reached the desired doneness. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 11561,"Amaretto Pizzelles with Cherry Jam 1 1/4 cups cherry jam or preserves 2 tablespoons cornstarch 4 teaspoons water 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3 large eggs 3/4 cup granulated sugar 1/2 cup vegetable oil, plus more for brushing 3 tablespoons amaretto liqueur 1/2 teaspoon pure almond extract Confectioners' sugar, for dusting Instructions: Bring the cherry jam to a simmer in a small saucepan over medium-high heat. Whisk the cornstarch and water in a small bowl to make a paste, then stir into the jam. Bring to a boil and cook, stirring, until slightly thickened, 1 to 2 minutes. Transfer to a bowl and let cool to room temperature. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the eggs and granulated sugar in a large bowl, then add the vegetable oil, amaretto and almond extract and whisk until combined. Add half of the flour mixture to the egg mixture and whisk to combine. Add the remaining flour mixture and whisk until smooth; the mixture should look like thick pancake batter. Heat a pizzelle iron to medium high and lightly brush with vegetable oil. Working one at a time, add 1 tablespoon batter to the center of the iron, then press and cook until golden brown, 45 seconds to 1 minute. Remove the cookie and immediately roll it around a chopstick to form a thin cylinder. Place seam-side down on a rack, then remove the chopstick. Repeat with the remaining batter. Let the cookies sit at room temperature until crisp, about 2 hours. Transfer the jam to a piping bag or resealable plastic bag; snip off a corner. Pipe the jam into both ends of the cookies to fill the center. Dust with confectioners' sugar. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 11562,"Confetti Whoopie Pies Nonstick cooking spray, for the baking sheets One 15.25-ounce box yellow cake mix 1/4 cup oil 2 large eggs, lightly beaten 1/4 cup confetti sprinkles 4 tablespoons unsalted butter, at room temperature One 7.5-ounce container (about 2 cups) marshmallow creme, such as Marshmallow Fluff 1 teaspoon vanilla extract 2 to 3 cups confectioners' sugar Confetti sprinkles, for rolling
Instructions: For the pies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray. Mix together the cake mix, oil and eggs in a large bowl until combined. Stir in the sprinkles.
Using a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets.
For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 11563,"Loaded Home Fries 4 medium yellow onions, thinly sliced Olive oil Kosher salt and freshly ground black pepper 12 to 14 medium red bliss potatoes, scrubbed and dried 8 large cloves garlic, halved 1 large red bell pepper, large dice 1/4 teaspoon crushed red pepper flakes 1/2 cup finely grated Parmesan 1 tablespoon red wine vinegar 1 1/2 cups shredded Cheddar Instructions: Preheat the oven to 350 degrees F. Cook the onions, potatoes and garlic: In a large bowl, toss the onions in 2 tablespoons oil, season generously with salt and pepper and spread on one side of a sheet pan. In the same bowl, toss the potatoes in 1 tablespoon oil, season generously with salt and pepper and spread on the other side of the sheet pan. Toss the garlic in the same bowl with a little oil, season with salt and pepper and add to the sheet pan. Bake in the center of the oven until completely tender when pierced with the tip of a knife, about 40 minutes. Set aside to let cool. Cook the peppers: In a large cast-iron skillet over medium heat, heat 3 tablespoons oil until hot. Add the peppers with a generous pinch of salt and cook over medium heat until tender and slightly browned, 5 to 8 minutes. Cook the home fries: Add the onions and garlic to the peppers and stir to combine. \Crush\ and break the potatoes into pieces with your hands or the bottom of a pan and add them and any juices from the pan to the peppers and onions. Season with salt and red pepper flakes. Cook the potato mixture over medium-high heat until the bottom is browned, 2 to 3 minutes, then flip and cook for another 2 to 3 minutes. Stir in the Parmesan and vinegar. Top with the Cheddar. Place the skillet in the oven and bake until the cheese is browned, 8 to 10 minutes. Season with salt just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 11564,"Tapenade 1/2 pound good black olives, such as kalamata, pitted and diced 3 tablespoons capers, drained 8 anchovy fillets 1 garlic clove, minced 1/2 cup good olive oil 1 tablespoon freshly squeezed lemon juice 2 teaspoons Dijon mustard 1 teaspoon minced fresh thyme leaves 1 tablespoon chopped fresh parsley leaves 1 baguette, sliced and toasted Instructions: Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. Serve on toasts. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11565,"Braised Sunday Pot Roast 3 tablespoons unsalted butter 1 1/2 cups chopped onion 1 cup carrots, chopped 1/4 cup vegetable oil 5-pound beef roast, (chuck, rump or bottom round) covered with a layer of fat and tied 2 cloves garlic, each cut into slivers 2 tomatoes, chopped Bouquet garni parsley, leeks, bay leaf, celery stalk, sprig thyme or teaspoon dried thyme Salt and pepper Instructions: Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later. Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven. Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day). ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 11566,"Garlic Broth 3 small heads garlic, smashed and peeled 1 tablespoon olive oil 9 cups water Kosher salt to taste, optional Freshly ground black pepper to taste, optional Instructions: Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper, to taste, and add vegetables as desired. If using as a soup stock in other recipes, omit the salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11567,"Rice Balls with Bolognese Sauce, Peas, Mozzarella and Parmesan 1 tablespoon canola oil 1 pound ground beef
2 carrots, diced small
2 stalks celery, diced small
1/2 onion, diced small 3 tablespoons tomato paste
4 cups red wine
1 quart chicken stock
1 bunch fresh rosemary
1 1/2 cups fresh peas
Two 28-ounce cans San Marzano tomatoes 6 cloves garlic, minced
1 bunch fresh basil, chopped
1 bunch fresh parsley, chopped
Kosher salt One 8-ounce box panko breadcrumbs 1/2 cup Parmesan cheese 1/2 cup chopped fresh parsley
4 cups arborio rice 4 eggs
1 pound grated Locatelli cheese
1 cup ricotta cheese 1 cup grated fresh mozzarella cheese Peanut oil, for frying
Freshly grated Parmesan, for serving Chopped fresh parsley, for serving Instructions: For the meat sauce: Heat the oil in a large pan over medium-high heat. Add the ground beef and cook until browned. Remove the ground beef to a plate with a slotted spoon and set aside. Add the carrots, celery, onion and tomato paste to the pan and cook for about 5 minutes. Then, add the cooked ground beef and red wine. Cook for another 10 minutes. Add the chicken stock and rosemary, bring to a simmer until the sauce has reduced, about 45 minutes. Fold in the peas. For the tomato sauce: Blend the tomatoes in a blender or food processor. Add the tomatoes and garlic to a large pot. Tie the basil and parsley together in a bundle using kitchen string and add to the pot. Heat over medium heat, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Season with salt. Remove the herb bouquet. For the breadcrumb mixture: Mix together the breadcrumbs, Parmesan and parsley in a bowl. For the Arborio rice balls: Bring a large pot of water to a boil. Simmer the rice, covered, until the liquid has evaporated and the rice is cooked through, about 20 minutes. Remove from the heat and let stand for 5 minutes, then fluff the rice with a fork. Spread the rice out on a sheet tray to cool, until it is just slightly warm. Put the cooled rice into a large bowl. Fold the eggs and the Locatelli cheese into the rice, being careful not to overwork and damage the rice. Form some of the rice into a \cup\ shape. Holding it in one hand, put some of the meat sauce inside the cup. Add some of the ricotta and fresh mozzarella, and a little more meat sauce. Make a second \cup\ of rice and press it together with the filled cup. The rice ball should be about the size of a baseball. Continue with the remaining rice and filling. Fill a heavy-bottomed saucepan with 6 inches of peanut oil and place over medium heat until it reaches 350 degrees F. Roll the rice balls in the breadcrumb mixture. Deep-fry until golden brown, 10 to 15 minutes. Spoon the tomato sauce on the bottom of each plate. Place a rice ball in the center of the dish. Top with freshly grated Parmesan and parsley. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 11568,"Oven Steak Fries 5 russet potatoes, cut into thin wedges 3 tablespoons extra-virgin olive oil 1 teaspoon dried thyme, eyeball it 1 teaspoon dried oregano, eyeball it 1 tablespoon steak seasoning blend, such as Montreal Steak Seasoning, or salt and pepper Instructions: Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 11569,"Jalapeno Danger Dog 1/3 cup mayonnaise 1/3 cup sour cream 2 teaspoons chipotle in adobo sauce 4 ounces pepper jack cheese, cut into 2- by 1/4- inch sticks 6 large jalapenos, halved, stemmed, ribs and seeds removed 8 ounces fresh hot Italian sausage, casings removed (from about 2 sausages) 12 strips bacon 6 hot dog buns Chopped scallions, for topping Instructions: Prepare an outdoor grill for medium heat. Stir together the mayonnaise, sour cream and chipotle in a adobo in a small bowl. Refrigerate it while you make the danger dogs. Put 1 cheese stick into each jalapeno half, then fill with some sausage, pressing in and making sure the cheese is fully covered. Tightly wrap each jalapeno half in a strip of bacon, pressing it firmly so the bacon sticks to the chorizo. Grill the jalapenos cut-side down, moving as needed to avoid flareups, until the bacon on the bottom is brown and crispy and the sausage is cooked, about 10 minutes. Flip and continue to cook until the bacon on the other side is brown and crispy, another 10 minutes (to keep the melted cheese from leaking out, do not flip again). Put 2 grilled jalapenos in each bun, top with the spicy mayonaise and sprinkle with scallions. ","[Zinfandel, Tempranillo, Syrah, Barbera]" 11570,"Creamy Celery Soup 1 teaspoon butter 2 teaspoons vegetable oil 2 cups celery, roughly chopped 1/4 cup onions, roughly chopped 3 tablespoons flour 1 1/2 cups chicken stock 1 1/2 cups heavy cream Salt and pepper to taste Pinch of dried thyme Pinch of dried oregano Pinch of dried tarragon 2 teaspoons celery seeds, toasted and ground Celery leaves for garnish Instructions: In a medium sauce pot, melt the butter with the oil and saute the celery and onion for approximately 1 1/2 minutes or until translucent. Add the flour and blend together to make a roux. Add chicken stock and bring to a boil and whisk until it becomes lightly thickened and vegetables are tender Add the heavy cream and blend well together with a mixer. Add the remaining ingredients and puree soup in a blender in batches. Serve garnished with celery leaves ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 11571,"Sauteed Broccoli Rabe 4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed 1/4 cup olive oil 3 garlic cloves, chopped 1/2 teaspoon dried crushed red pepper flakes 1/3 cup raisins Salt 2 tablespoons pine nuts, toasted Instructions: Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 11572,"Bruschetta Chicken 3 cups diced crusty bread 5 tablespoons olive oil Kosher salt and freshly ground black pepper
6 chicken cutlets (thin-cut chicken breast)
5 Roma tomatoes, diced
2 cloves garlic, pressed
6 fresh basil leaves, chiffonade, plus whole fresh basil leaves for garnish
3 tablespoons balsamic reduction/glaze
Instructions: Preheat the oven to 375 degrees F. Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes. Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side. Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside. Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11573,"Honey Tangerine Soda 3 ounces freshly squeezed honey tangerine juice 1-ounce grenadine Club soda Orange wheels, to garnish Instructions: In a tall, ice-filled mixing glass, add tangerine juice and grenadine. Shake and pour into an ice-filled tumbler. Top with club soda. Garnish with orange wheels. ","[Grenache, Pinot Grigio, Prosecco]" 11574,"Vanilla and Blueberry Cheesecake Pudding 1 tablespoon sugar 2 teaspoons fresh lemon juice 1/2 cup fresh or frozen blueberries 3 tablespoons sugar 2 tablespoons cornstarch Pinch of kosher salt 1 1/4 cups cold 2% milk 1 teaspoon vanilla extract 1/4 cup reduced-fat cream cheese (Neufchatel) 2 graham crackers, crushed Instructions: To make the blueberries: In a small saucepan, bring 2 tablespoons water, the sugar, and lemon juice to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the blueberries and cook, stirring often, until they soften, 1 to 2 minutes (a little longer if using frozen berries). Use a fork to gently mash most of the berries, then turn off the heat.
To make the cheesecake pudding: Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the cold milk and then set the saucepan over medium-high heat. Continue to whisk until a few bubbles pop at the surface and the mixture is thick, 3 to 4 minutes. Turn off the heat and whisk in the vanilla and the cream cheese.
Divide half the pudding among 4 ramekins, then divide the blueberries among the ramekins. Top each serving with the remaining pudding. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days. Serve chilled, sprinkled with graham crumbs.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 11575,"Salt and Pepper Shrimp 2 pounds extra-large shrimp, shells on Peanut oil, for frying 2 large eggs 1 cup chilled club soda 3 cups cornstarch Kosher salt and freshly ground black pepper 2 serrano chilies, sliced 2 cloves garlic, finely chopped 1 (1-inch) piece fresh ginger, peeled and finely chopped 2 tablespoons chopped fresh cilantro, plus more for garnish 1 tablespoon low-sodium soy sauce 1 tablespoon sake Instructions: With kitchen shears, cut through the shell of the shrimp down the back to the tail. Remove the vein and rinse them well. Butterfly the shrimp by cutting almost all the way through the shrimp with a knife. Pat dry and set aside. Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. While the oil is heating, whisk the eggs and club soda together in a large bowl. Whisk in 2 cups cornstarch making sure to get out any lumps. The batter should be the consistency of heavy cream. Season generously with salt and pepper - remember it is called Salt and Pepper Shrimp! Put the remaining cornstarch on a platter and season it well with salt and pepper. Working in batches, dredge the shrimp in the cornstarch and shake off any excess. Dip the shrimp in the batter and let the excess batter drip off. Slide the shrimp into the hot oil and cook about 3 minutes until golden brown, turning them once during cooking. Remove and drain on paper towels. Scoop out any floating bits of batter from the oil, they will burn. Season the shrimp with salt and pepper while they're still hot and put them onto a serving platter. When all the shrimp have been cooked, carefully pour out all but 2 tablespoons oil into a safe container. Add the chilies, garlic, and ginger and stir-fry for about 1 minute. Take the wok off the heat and pour in the soy sauce and sake. Cook for 1 minute, then pour this mixture over the fried shrimp. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11576,"Air Fryer Brown Sugar Ham One 2- to 3-pound fully cooked quarter-cut, spiral-cut ham 2/3 cup packed light brown sugar 1 tablespoon apple cider vinegar 1 tablespoon yellow mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon ground cinnamon 1/2 teaspoon chili powder 1/8 teaspoon ground allspice Instructions: Remove the ham from the refrigerator and allow it to come to room temperature, about 30 minutes. Mix the sugar, vinegar, mustard, Worcestershire, cinnamon, chili powder and allspice in a small bowl. Cut two 20-inch sheets of heavy-duty foil, overlap them perpendicularly and place the ham in the middle skin-side up. Pour the sugar mixture over the ham, making sure the ham is fully covered. Cover the ham with the foil and seal it to keep the mixture from leaking. Put the ham in a 6-quart air fryer and cook at 325 degrees F for 30 minutes (see Cook's Note); when you open the foil, the ham will be starting to brown and there will be plenty of juices in the foil. Baste the ham thoroughly with the juices. Continue to cook, uncovered, until the slices begin to come apart and the top is a deep brown, another 20 minutes. Baste the ham again with the juices. Continue to cook until the ham is dark and shiny on top but still pink and juicy in the center and an instant-read thermometer registers 140 degrees F, an additional 10 minutes. Transfer the ham to a serving platter and pour the juices into a small saucepan. Let the ham rest for 10 minutes. Simmer the juices over medium-low heat until they thicken into a syrup, about 10 minutes. Pour the sauce over the ham and serve warm or at room temperature. ","[Chardonnay, Riesling, Merlot, Tempranillo]" 11577,"Caramelized Essence of Celery Consomme 14 ounces brunoised celery 1 1/2 pounds chicken meat, ground 1 3/4 ounces brunoised onions 1 3/4 ounces peeled and brunoised carrots 1 3/4 ounces brunoised leeks 2 egg whites 1 1/2 quarts veal stock, chilled 1 1/2 quarts chicken stock, chilled 2 whole tarragon sprig 8 whole parsley stems 10 whole black peppercorns crushed 2 whole bay leaves 3 whole thyme sprigs 10 ounces celery, cut into paysanne 10 ounces potatoes, cut into paysanne Instructions: In a non-stick pan, coated with a thin film of olive oil, cook the brunoise celery over medium heat until caramelized. Transfer to a stainless steel bowl, and set in an ice bath to cool. In a large mixing bowl, combine the chicken, onions, carrots, cooled celery, and the leeks with 2 egg whites and mix well. In a large pot, combine the chilled stocks. Add a small amount of the stock to the chicken mixture. Add the tarragon, parsley, peppercorns, bay leaves, and thyme and mix well. Transfer the chicken mixture to the stockpot. Heat, stirring occasionally, until the chicken mixture forms a raft on top of the stock; do not stir after raft has formed. Simmer on very low heat for 20 minutes. Strain through cheesecloth and return to the stockpot. Reheat, removing excess fat with absorbent paper. Blanch the celery and potato paysanne in boiling salted water, until crisp-tender. Shock in ice water and drain well. When ready to serve, place the paysanne vegetables, in 4 heated bowls. Carefully ladle 4 to 6 ounces of the celery essence into the bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 11578,"Chocolate Mandarin Ice Cream 3 cups milk Zest of 3 mandarin oranges or tangerines, julienned 5 ounces bittersweet chocolate, chopped fine 1 ounce cocoa powder 6 egg yolks 8 ounces sugar 1 cup cream 1/2 teaspoon vanilla extract Instructions: Combine milk and orange or tangerine zest in a medium heavy pot. Heat to just below a simmer and turn off heat. Let infuse for 30 minutes. Bring back to just below the simmer, then mix in cocoa powder and chocolate, combining well. In a medium bowl, beat together yolks and sugar until well combined. Pour one cup of the hot milk mixture over egg mixture, whisking constantly. Pour egg mixture into saucepan. Heat mixture very slowly, stirring constantly with wooden spoon in figure eight pattern. Cook gently over very low heat for about 10 minutes, until custard has become quite thick. Add cold cream to stop the cooking and stir in vanilla extract. Pour through fine strainer into clean bowl and refrigerate until completely cold. Freeze mixture in ice cream freezer then scrape into container, cover, and freeze completely. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 11579,"Arthur Avenue Burger 1 tablespoon olive oil 3 cloves garlic, finely chopped 1/4 teaspoon red cl flakes 3/4 cup ketchup 2 teaspoons finely chopped fresh oregano leaves 2 teaspoons red wine vinegar 2 tablespoons finely chopped fresh basil leaves Kosher salt and freshly ground black pepper 1 cup grated fontina cheese, parmesan, asiago, or a combination of any or all 2 teaspoons all-purpose flour 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 1 1/2 tablespoons canola oil 4 ciabatta rolls or sesame seed hamburger buns, split; toasted, if desired (see Cook's Note) 1 handful of baby arugula leaves Instructions: To make the ketchup, heat the oil in a small nonreactive saucepan over medium heat. Add the garlic and cl flakes and cook for 1 minute. Add the ketchup and oregano and cook for 2 minutes. Remove from the heat and stir in the vinegar and basil and season with salt and pepper. Transfer to a bowl and let cool to room temperature or cover and refrigerate for up to 1 day. Bring to room temperature before serving. To make the fricos, combine the cheese and flour in a bowl. Heat an 8-inch nonstick pan over medium-high heat. Add 3 tablespoons of the cheese mixture and cook until light brown on the bottom. Turn over with a heat-proof silicone spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe out the pan with a paper towel and repeat to make 3 more fricos. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side. IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above. IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side. Place the burgers on the bun bottoms. Add some of the arugula to each burger, top with the fricos, and then add a dollop of the ketchup. Top with the bun tops and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 11580,"Cherry Pie with Lattice Top 1 can cherry pie filling 12 ounces frozen mixed berries, drained 1 tablespoon Kirsch (cherry liqueur) 1 box ready made pie crust Flour, for dusting 1 egg, lightly beaten 1 tablespoon sugar Instructions: Preheat oven to 375 degrees F. In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside. Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 11581,"Roasted Garlic and Pecan Beurre Blanc 2 heads garlic, roasted 3 cup cider vinegar 3 cup white wine 2 tablespoons minced shallots 1 to 2 sticks unsalted butter, cold Salt and pepper to taste 1/3 cup toasted crushed pecans Pinch cayenne pepper Instructions: Remove meat of garlic from skins and mash. Place in saucepan. To the garlic add vinegar, wine and shallots. Over low to medium heat reduce mixture to consistency of jam. Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy. Season with salt and pepper. Stir in pecans and cayenne pepper Serve over steamed cauliflower ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 11582,"Baked Rigatoni with Bechamel Sauce 1 stick unsalted butter (4 ounces) 1/2 cup and 2 tablespoons all-purpose flour 1 quart whole milk, at room temperature Pinch fresh nutmeg Sea salt and white pepper 1 cup grated fontina 1/2 pound thinly sliced prosciutto, julienned 1 pound dry rigatoni 3 tablespoons unsalted butter, diced Instructions: Preheat oven to 425 degrees F. In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside. In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce. Into a greased 13-by-9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11583,"Almost-Famous Corn Salsa 1/2 small poblano cl pepper, seeded 3 teaspoons extra-virgin olive oil Kosher salt 1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed 1 small jalapeno pepper, seeded and chopped 2 tablespoons chopped fresh cilantro 2 tablespoons chopped red onion 2 tablespoons fresh lime juice 1/2 teaspoon sugar Instructions: Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop. If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain. Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 11584,"Cavatelli With Tomato Sauce and Ricotta Kosher salt 12 ounces cavatelli pasta 1/4 cup extra-virgin olive oil 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 3/4 cup torn fresh basil 1 28-ounce can whole San Marzano tomatoes, crushed by hand 1 cup ricotta cheese 1/4 cup grated pecorino romano cheese Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the cavatelli and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook until the garlic is soft but not browned, 3 to 4 minutes. Stir in the basil and tomatoes with their juice. Increase the heat to high and cook until the sauce is thickened, about 10 minutes. Add the cavatelli and the reserved cooking water to the skillet; cook, tossing, until warmed through, 2 to 3 minutes. Divide among bowls and top with the ricotta and pecorino. Season with salt and pepper. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 11585,"Fajita Skewers 1/4 cup lime juice 1 tablespoon chopped garlic 1 tablespoon hot sauce 1 tablespoon canola oil 1 tablespoon chili powder Kosher salt Freshly ground black pepper 2 green peppers 2 medium onions 1 1/2 pounds top round 1 cup sour cream, to serve 2 tablespoon chopped cilantro, for garnish Instructions: In a large resealable mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside. Slice the peppers and onions into one inch square pieces. Place in the bag with the marinade. Slice the meat into thin strips against the grain and put into the bag with the marinade and vegetables and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours. Mix the reserved marinade with the sour cream and refrigerate. If using wooden skewers soak in water for 30 minutes before threading on the beef and vegetables. Remove the meat and vegetables from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnished with the flavored sour cream and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 11586,"Korean Barbecued Flank Steak on Hot and Sour Slaw Salad 2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning) 1/4 cup Tamari dark soy 2 tablespoons honey 2 teaspoons hot red pepper flakes, divided 4 large cloves garlic, chopped, divided 2 teaspoons toasted (dark) sesame oil, eyeball it 2 scallions, finely chopped Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan 2 pounds flank steak 1 pound bok choy or Napa cabbage, trimmed and shredded with a knife 1/2 red bell pepper, thinly sliced 1 cup sauerkraut (it will taste like kim chee when combined with hot pepper flakes) Instructions: In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes. Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness. Heat a large skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute. Turn off heat. To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 11587,"Chili Beans 4 cups dried pinto beans 1 ham hock
One 15-ounce can tomato sauce
1/4 cup chili powder
1/4 cup brown sugar
2 to 3 tablespoons white vinegar
5 cloves garlic, minced
1 onion, diced
Salt and freshly ground black pepper Instructions: Rinse the beans under cold water, sorting out any rocks/particles. Cover in cold water and soak for 6 to 8 hours. Drain the beans and place in a stockpot with the ham hock; cover with fresh water by 2 inches. Add the tomato sauce, chili powder, brown sugar, white vinegar, garlic, onions, 1 tablespoon salt and 2 teaspoons pepper. Bring to a boil, lower the heat and simmer, adding a little more liquid if the level gets too low, until the beans are tender, 3 to 4 hours. Taste, and season with additional salt and pepper if needed. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 11588,"Pork Chili Cheese Dip 1 tub of Curly's Sauceless Pork 2 (8 ounce) packages softened cream cheese 1 (15 ounce) can chili without beans 16 ounces shredded cheddar cheese 1 (13.5 ounce) package regular or taco flavored tortilla chips Instructions: Spread cream cheese on the bottom of a microwave safe dish. Add Curly's sauceless pork. Pour chili over the pork and top with shredded cheddar cheese. Microwave on high for 5 minutes or until the cheese melts. Serve with tortilla chips.; ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 11589,"Bus Stop Blueberry Muffins Nonstick cooking spray, for the muffin pan 1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
1/4 cup vegetable oil
1/4 cup sugar-free applesauce
1/4 cup honey
2 tablespoons full-fat Greek yogurt
2 teaspoons pure vanilla extract
1 large egg, beaten
1 cup blueberries
1/2 cup quick-cooking oats
3 tablespoons raw sugar
Instructions: Preheat the oven to 425 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray. Whisk together the whole wheat flour, baking powder and salt in a medium bowl until completely combined. Whisk together the milk, vegetable oil, applesauce, honey, yogurt, vanilla and egg in a large bowl until smooth.
Add the dry ingredients to the wet ingredients in 2 additions, whisking until completely smooth between each addition. Fold in the blueberries and oats. Divide the batter evenly among the cups of the prepared muffin tin, with a heaping 1 tablespoon batter per muffin. Sprinkle the tops with the raw sugar.
Bake until a tester inserted into the center comes out clean, 10 to 12 minutes. Transfer the pan to a wire rack to let the muffins cool for 5 minutes. Use an offset spatula to remove the muffins from the tin onto the wire rack to cool completely, about 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11590,"Curried Rice With Smoked Trout 4 large eggs 1 1/2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 teaspoons curry powder 3 plum tomatoes, chopped 1 1/2 cups basmati rice Kosher salt and freshly ground pepper 1/4 cup chopped fresh cilantro 4 cups mixed greens or baby spinach Juice of 1/2 lemon 4 ounces smoked trout, flaked Instructions: Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat and let stand 10 minutes. Transfer to a bowl of ice water to cool. Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and curry powder and cook, stirring frequently, until the onion softens, about 4 minutes. Add the tomatoes and rice and cook, stirring, until the tomatoes begin to soften, about 2 minutes. Add 2 1/2 cups water, 1/2 teaspoon salt, and pepper to taste. Bring to a simmer, then cover and reduce the heat to low; cook until most of the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Stir in the cilantro and season with salt and pepper. Peel and quarter the eggs. Toss the mixed greens with the lemon juice, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the rice mixture among plates and top with the smoked trout and eggs. Serve with the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11591,"Smoky Dry-Rubbed Grilled Chicken with Alabama White Sauce One 4- to 5-pound whole chicken 3 tablespoons Miss Brown's House Seasoning, recipe follows 2 tablespoons light brown sugar
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried parsley
Kosher salt
1 cup mayonnaise 2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 teaspoons hot sauce
1 teaspoon dry mustard
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: For the dry-rubbed grilled chicken: Remove the backbone from the chicken. Cut the chicken through the breastbone into two halves. Stir together the House Seasoning, brown sugar, oregano, paprika, parsley and a couple of pinches of salt in a bowl. Rub under the skin and all over the chicken halves. Prepare a grill for direct and indirect cooking: Heat one side of the grill to medium heat. Leave the other side unlit. Place the chicken skin-up on the grates on the unlit side of the grill. Grill, with the lid closed, until the skin begins to brown, about 45 minutes. Transfer the chicken to the lit side of the grill, starting skin-up, and cook until the chicken is done and a meat thermometer registers 165 degrees F when inserted in the thickest portion of the thigh (avoiding bone), 12 to 15 minutes on each side. For the Alabama white sauce: Stir together the mayonnaise, brown sugar, vinegar, Dijon mustard, horseradish, hot sauce, dry mustard, lemon juice, and salt and pepper to taste in a medium bowl. Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 11592,"Roasted Sweet Potato, Lime and Chipotle Soup with Sweet Potato Chips 3 pounds yams or sweet potatoes, peeled and cut into 1inch pieces 1 yellow onion, peeled and quartered 1/2 bunch chopped fresh thyme 1/4 bunch chopped fresh sage 2 tablespoons olive oil 1 teaspoon coarse salt 4 to 5 cups chicken stock 4 dried chipotle chiles, stemmed and seeded Juice of 2 limes 1 tablespoon brown sugar Pinch nutmeg Cracked black pepper to taste 1/2 cup cream 1 bunch green onions, sliced thin (optional garnish) 12 sweet potatoes 1 pint peanut oil Salt to taste 2 cups heavy cream 1/4 cup buttermilk Instructions: Preheat an oven to 425 degrees F. Mix sweet potatoes, onions, thyme and sage in large bowl. Drizzle with olive oil and salt, and toss to coat. Spoon mixture onto a baking sheet, spreading vegetables out in a single layer. Place baking sheet in oven and roast until vegetables are caramelized, stirring occasionally, about 25 minutes. Remove vegetables from oven and process in a blender until pureed. Slowly add chicken broth and process until smooth. Pour soup into a large saucepan and add chiles, lime juice, sugar, nutmeg and pepper. Bring soup to a boil, reduce to a simmer and cook for 15 minutes. Remove and discard the whole chipotle chiles, stir in cream and adjust seasonings. Ladle into soup bowls and garnish with green onion, fried sweet potato chips and crema. Make the sweet potato chips: Peel sweet potato. Using a mandoline or food processor fitted with the 2 millimeter slicing blade, cut into 1/1-6 inch slices, lengthwise. Heat oil in a large stock pot or saucepan to deep-fry temperature (350 degrees F). Fry sweet potatoes, a handful at a time, until pale golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Reserve a day or two in plastic bags. For the crema: Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 11593,"Caesar Salad with Homemade Dressing 2 eggs, coddled (if desired) then separated and yolks reserved (see Cook's Note) 2 tablespoons fresh lemon juice 2 to 3 dashes Worcestershire sauce 2 boneless anchovy fillets, minced 2 cloves garlic, minced 1 cup olive oil, canola oil or equivalent light salad oil Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper 1/4 French baguette 3 tablespoons olive oil 1/2 cup shredded Parmesan 2 teaspoons fresh thyme leaves Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
2 large heads romaine lettuce 1/3 cup grated Parmesan
Instructions: Preheat the oven to 375 degrees F. For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use. For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately. For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 11594,"Caramel Pecan Diamonds 2 cups flour 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon baking powder 1 stick cold, unsalted butter 2 large eggs 2/3 cup light corn syrup 1 1/4 cups light brown sugar 1/2 stick unsalted butter 1/2 cup heavy cream 2 teaspoons vanilla extract 1 tablespoon dark rum 4 cups chopped pecans Instructions: For the dough, combine the dry ingredients in a mixing bowl and stir well to mix. Cut the butter into 8 to 10 pieces and add to the dry ingredients. Rub the butter in finely; be careful that the mixture remains cool and powdery. Beat the eggs lightly and stir them into the dough with a fork. Continue stirring until the dough masses together. Remove the dough to a floured surface and knead lightly, until the dough is smooth. Form the dough into a rectangle about 1-inch thick and wrap in plastic. Chill the dough until it is firm, about 1 hour. Butter a 10 x 15-inch jelly roll pan. Roll the dough to a rectangle about 12 x 17 inches. Roll the dough onto the rolling pin, then unroll it into the pan. Press the dough well into the bottom and sides of the pan and fold the excess dough into the pan. Make a high fluted edge around the edge of the pan. Chill the dough-lined pan while preparing the filling. Preheat the oven to 350 degrees F. Combine the corn syrup and sugar in a saucepan and mix well. Place on medium heat and stir occasionally, until the syrup comes to a boil. At the boil, add the butter and cream and return to a boil. Simmer the mixture for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla and rum. Place the chopped pecans in a heatproof mixing bowl. Pour the cooked syrup over the pecans and stir well to mix. Pour the filling on the dough in the pan and spread it evenly with a metal spatula. Bake the pastry on the lowest rack of the oven for about 30 minutes. Turn the pan occasionally to make sure that the dough and the filling bake evenly. Remove the pan from the oven and cool it on a rack to room temperature. Wrap the pan in plastic wrap and chill overnight. To unmold the pastry, run a small, sharp knife between the crust and the sides of the pan. Place the pan on low heat for a few seconds to loosen the pastry. Place a cookie sheet on the top and invert. Remove the pan in which the pastry baked and replace it with a cutting board. Invert, remove the cookie sheet and trim away the edges of the pastry. Cut the pastry into 1 1/2- inch diamonds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11595,"Shrimp Cocktail Phyllo Cups 1 4-ounce can tiny shrimp, drained 3 tablespoons diced celery, plus 2 tablespoons finely chopped celery leaves 3 tablespoons diced red onion 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/3 cup cocktail sauce 15 frozen mini phyllo shells (one 1.9-ounce package), thawed Instructions: Stir together the shrimp, celery, red onion, lemon zest, lemon juice and olive oil in a medium bowl until well mixed. Season with salt and pepper. Divide the cocktail sauce among the phyllo shells and fill with the shrimp salad. Garnish with the celery leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11596,"Banana Pudding 2 cups milk (whole, 2 percent fat, or 1 percent fat) 1/2 vanilla bean, split lengthwise 6 egg yolks 2/3 cup sugar 1/4 cup cornstarch 1 tablespoon cold unsalted butter 2 bananas, sliced 1 cup cream 2 tablespoons sugar 2 tablespoons cocoa powder Banana leaves, optional Instructions: Combine the milk and vanilla bean in a small saucepan and bring just to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Whisk the egg yolks and granulated sugar together until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Stir in the banana slices and pour into dessert cups and chill, covered if you don't want a skin, uncovered if skin is your thing. Whip the cream with the sugar and cocoa powder until stiff. Keep chilled until ready to serve. Cut banana leaves in long triangles and stick it at the back of the pudding for decoration. Top pudding with a dollop of cocoa whipped cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 11597,"Chocolate Dipped Banana Cupcakes with Banana Buttercream 1 1/2 cups granulated sugar 3/4 cup (1 1/2 sticks) unsalted butter
1 teaspoon vanilla bean paste
3 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas
3/4 cup buttermilk
1 cup unsweetened cocoa powder 2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 1/4 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla bean paste
9 ounces semisweet chocolate chips 1/2 cup heavy cream, plus more as needed
1 1/2 cups (3 sticks) unsalted butter 2/3 can sweetened condensed milk
1 1/2 teaspoons vanilla bean paste
1 teaspoon banana bakery emulsion
2 ripe bananas, mashed
Instructions: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 44 cupcakes). For the banana cake batter: In a large bowl, mix together the sugar, butter, vanilla and eggs. In another bowl, sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the butter mixture. Add the bananas and buttermilk and beat together well. For the dark chocolate cake batter: Put the cocoa in a medium heatproof bowl, pour 2 cups boiling water over it and whisk until smooth. Let the mixture cool. Sift together the flour, baking soda, baking powder and salt in a medium bowl and set aside. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at time, and then stir in the vanilla. Add the flour mixture alternately with the cocoa mixture. Fill the cupcake liners one-third full with the banana cake batter. Add the dark chocolate cake batter on top, filling the liners about two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting. For the ganache: Melt the chocolate chips and heavy cream in a double boiler, stirring the entire time. (Be careful not to get steam or water into your chocolate mixture, as it will seize.) Stir until completely melted and smooth. Add additional cream as needed a tablespoon at a time. For the buttercream: In a large bowl, whip the butter until light and fluffy. Gradually add the sweetened condensed milk, vanilla, banana bakery emulsion and bananas. Whip until smooth and creamy. Pipe the frosting onto the cupcakes. Drizzle with the chocolate ganache using a squeeze bottle or spoon. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 11598,"Asian-Style Braised Short Ribs 5 pounds beef short ribs, cut into 4-ounce portions 1 cup soy sauce 1/4 cup rice wine vinegar 3 cloves garlic, peeled and smashed 1 (5-inch) stalk lemongrass, halved and smashed 1 tablespoon peeled and minced ginger 1/2 cup light brown sugar 1 quart water 1/2 cup sliced green onion bottoms, white part only 3/4 teaspoon crushed red pepper 1/4 cup fresh orange juice 1/4 cup hoisin sauce 2 tablespoons fresh lemon juice Jasmine Rice, for serving 2 teaspoons finely grated orange rind, for serving Sliced green onion tops, optional for garnish Instructions: Preheat the oven to 350 degrees F. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid. Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F. Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice. Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired. ","[Pinot Noir, Shiraz, Tempranillo, Barbera]" 11599,"Pheasant Napolean 1 piece puff dough approximately, 5-inches by 5-inches Egg wash Clarified butter 1 pheasant breast boned, quartered and pounded slightly 1 cup seasoned flour (salt, white pepper, sage) 2 red pepper rings 1/2-inches thick 6 shiitake mushrooms 1/2 cup fresh spinach 2 ounces pheasant sauce 1 quart water 3 ounces pheasant scraps and trimmings 1 bay leaf 2 ounces sherry or Madiera 2 ounces carrot, onion and celery trimmings Instructions: Cut puff dough from corner to corner to get 2 triangles, brush with egg wash and sprinkle with fresh ground pepper, prick slightly with a fork and bake in a preheated 400 degree oven until golden brown. In a very hot pan add a small amount of butter, dredge pheasant in flour and saute until done but not brown. Set aside, add peppers and mushrooms. Add more butter if necessary and saute until done. Now add spinach for a few seconds then remove all from the heat. Now place one of the puff dough pieces in the center of the plate, then a piece of pheasant, then a pepper, then pheasant, then a mushroom, then pheasant, then spinach and so on. Top with the puff dough and a red pepper ring. Garnish plate with the remaining mushrooms and drizzle with sauce. Simmer all ingredients approximately 1 hour, strain, and reduce until there is approximately 4 ounces left. Add cornstarch slurry to tighten slightly and season with salt and white pepper to taste ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11600,"Spice Wizard's Sweet Herb and Jack Barbecue Sauce 1 cup chopped yellow cooking onion 1/4 cup chopped green bell pepper 1 tablespoon pre-crushed garlic 1/4 cup packed dark brown sugar 2 tablespoons dry parsley 2 teaspoons course ground black pepper 2 teaspoons dry oregano 2 tablespoons dry mustard powder 1/2 teaspoon salt 1 teaspoon dry rosemary 1/2 teaspoon ground cayenne pepper 1/2 teaspoon whole cloves 1 tablespoon chili powder 2 tablespoons Worcestershire sauce 1/4 cup honey 1 tablespoon lemon juice 1 tablespoon virgin olive oil 1/2 cup Jack Daniels Old #7 1 (24 ounce) bottle ketchup Instructions: Add all ingredients but the Jack Daniels and ketchup into a food processor. Mix together until well ground and blended. Add the Jack Daniels and the ketchup. Blend again. Mixture is ready for use. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 11601,"Baked Farro and Butternut Squash 6 thick-cut slices applewood-smoked bacon 2 tablespoons good olive oil 1 tablespoon unsalted butter 1 1/2 cups chopped yellow onion (1 large) 2 teaspoons chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1 1/2 cups pearled farro 3 cups good chicken stock, preferably homemade 3 cups (3/4-to-1-inch-diced) peeled butternut squash 1/2 cup freshly grated parmesan cheese Instructions: Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice. Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt and 1 teaspoon pepper and cook for 1 minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry. Sprinkle the bacon and parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 11602,"Frank's Marinara Sauce 1/4 cup olive oil 12 ounces fatback, scored, optional 3 cloves garlic, mashed 1/2 onion, diced One 35-ounce can whole tomatoes, such as San Marnano Tomato's Salt and ground pepper Dried oregano 6 fresh basil leaves, torn Instructions: In heavy pot, heat the oil. Then add the fatback (if using) and garlic and saute until golden brown. Remove the fatback, then add the onions and saute until soft, 2 to 3 minutes.
Add the tomatoes (crush by hand into the pot). Bring to a boil, add salt to taste, reduce to a simmer and cook for 10 to 15 minutes. Add salt, pepper and oregano to taste.
After finished, turn off the heat and add the basil. ","[Barolo, Barbaresco, Chianti, Rioja]" 11603,"Skillet Glazed Carrots with Thyme 1 1/2 pounds carrots, peeled and cut into 1-inch pieces 1 tablespoon unsalted butter 1 teaspoon sugar 2 sprigs fresh thyme, plus more for garnish, optional Kosher salt and freshly ground black pepper Instructions: Spread the carrots in a single layer in a large skillet with a lid. Add enough water to cover the carrots halfway and then add the butter, sugar and thyme. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the carrots are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally until the liquid almost completely evaporates and the carrots are glazed. Discard the thyme sprigs and season with salt and pepper. Garnish with fresh thyme if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11604,"Angel Hair with Crushed Tomatoes and Basil Salt and pepper 2 pounds ripe tomatoes 1 garlic clove 1 teaspoon sugar ? cup extra-virgin olive oil 1 pound angel hair pasta ? cup fresh basil leaves Instructions:

1. Bring a large pot of water to a boil and generously salt it.
2. Cut a slit in the stem end of each tomato. Gently lower the tomatoes into the boiling water. Boil until the skin peels back from the slits, about 30 seconds. With a slotted spoon, transfer to a large bowl. Keep the water boiling.
3. While the tomatoes cool, on a cutting board, finely mince the garlic with the sugar into a paste. Peel off and discard the tomato skins, then transfer the tomatoes to a large bowl. With your hands, crush the tomatoes until chunky. Add the garlic-sugar paste and oil and crush the tomatoes into fine bits.
4. Add the pasta to the boiling water and cook until just al dente. Drain and transfer to the tomato sauce. Toss well. Tear the basil leaves into the bowl, season to taste with salt and pepper, and toss again.
5. Wipe up any oil drips or tomato sauce splatters from the counter with Clorox? Disinfecting Wipes*. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required. ","[Brunello di Montalcino, Barolo, Rioja, Syrah]

" 11605,"Apple-Tahini Dacquoise Cake 3 tablespoons sesame seeds, plus more for topping, optional 1 cup salted roasted almonds 1 3/4 cups granulated sugar 1/4 cup apple juice 1 tablespoon cream of tartar 1/2 teaspoon kosher salt 6 large egg whites, at room temperature 2 cups apple juice 2 medium apples (about 1 pound), such as Golden Delicious or Gala, peeled, cored and cut into 1/2-inch pieces 2 tablespoons honey 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt Juice of 1/2 lemon 1/2 cup walnut halves, finely chopped, plus more for topping, optional 4 sticks (1 pound) unsalted butter, at room temperature 1 cup tahini 3 cups confectioners\u2019 sugar 1 tablespoon pure vanilla extract 1 teaspoon kosher salt Instructions: For the dacquoise cake: Position oven racks in the upper and lower thirds of the oven and preheat to 275 degrees F. Line 2 large baking sheets with parchment. Using a bowl as a guide, draw two 7-inch circles on one piece of parchment with a pencil and one 7-inch circle on the other piece; flip the parchment so the markings are underneath. Fill a medium saucepan with 2 inches of water and bring to a boil over medium-high heat. Toast the sesame seeds in a medium skillet over medium heat, tossing a few times so they do not burn, until golden brown, 3 to 4 minutes. Transfer immediately to a food processor. Add the almonds and 1 cup of the granulated sugar and process until the mixture is finely ground and resembles flour. Transfer the mixture to a large bowl and fold in the apple juice until combined. Whisk the cream of tartar, salt, egg whites and remaining 3/4 cup granulated sugar in the heatproof bowl of a stand mixer. Place the bowl on top of the pot of boiling water. Reduce the heat to low and cook, whisking the mixture constantly so the eggs don't start to cook, until the mixture is white and the sugar has dissolved completely, 2 to 3 minutes. Remove the bowl to the stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed until stiff peaks form and the mixture is silky, 4 to 5 minutes. Spoon about 1 cup of the egg white mixture into the almond flour mixture and gently fold with a large rubber spatula until combined. Fold the remaining egg white mixture into the bowl until just combined, taking care not to overmix. Clean the mixer bowl and set aside to use again. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake for 1 hour and 30 minutes, then switch the position of the pans and continue to bake until the meringue layers are firm, dry and golden, 30 to 45 minutes longer. The layers are done when they easily peel off the parchment. Let cool slightly on the baking sheets, then peel off the parchment and transfer to a rack to cool completely, about 1 hour. For the apple compote: Meanwhile, put the apple juice in a medium saucepan and bring to a boil over high heat. Continue to boil until the juice has reduced by half, 8 to 10 minutes. Reduce the heat to medium low, add the apples, honey, cinnamon, salt and lemon juice and cook, stirring occasionally, until the apples are softened and the liquid is thick, 15 to 20 minutes. Fold in the walnuts, then transfer the mixture to a medium bowl to cool completely, about 30 minutes. For the tahini buttercream: Add the butter and tahini to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well combined and light and fluffy, 4 to 5 minutes. Gradually add the confectioners' sugar and beat until combined. Add the vanilla and salt and beat just to combine. Cover the bowl and set aside until ready to use. To assemble the cake: Put 2 meringue layers on a baking sheet; spread a third of the buttercream onto each, to the edge. Divide the apple compote between the 2 meringue layers on top of the buttercream and spread, leaving a little space around the edge. Place one of the compote-topped meringues on a platter and stack with the other compote-topped meringue. Top with the last meringue, then cover the top with the remaining buttercream, making large swoops and swirls. Top with chopped walnuts and sesame seeds, if desired. Refrigerate the cake for at least 1 hour and up to overnight before serving. Let sit at room temperature 30 minutes to 1 hour before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11606,"Meatloaf with Collard Greens and Mac and Cheese 4 pounds ground beef 1/2 cup whole milk
1 cup yellow onion, diced
2 tablespoons chopped garlic
1/2 cup steak sauce, such as Heinz 57
1 cup Italian breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
2 cups BBQ Sauce, recipe follows 2 smoked ham hocks 8 ounces yellow onion, diced 4 ounces carrot, diced 4 ounces celery, diced 2 corn cobs (kernels cut off and reserved for other uses) 1/2 stick butter, unsalted 1 yellow onion, sliced
2 tablespoons chopped garlic
1 teaspoon red cl flakes
2 pounds collard greens, tough ribs removed, leaved cut into 1-inch ribbons 1/2 cup apple cider vinegar
2 cups apple juice
Kosher salt and black pepper
Kosher salt and black pepper 2 ounces butter 2 ounces flour
4 cups whole milk
16 ounces cream cheese
2 pounds shredded cheddar 1 cup chicken stock
2 pounds cooked elbow macaroni
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
4 sticks (16 ounces) unsalted butter 1 yellow onion, diced
1/4 cup chopped garlic 1/4 cup dark chili powder
2 tablespoons smoked paprika
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
3 cups brown sugar
3 cups molasses
3 quarts ketchup
1 cup Dijon mustard
1 cup Worcestershire sauce
1 cup cider vinegar
Kosher salt and fresh ground black pepper
Instructions: For the meatloaf: Preheat the oven to 375 degrees F. Combine the ground beef, milk, onion, garlic, Heinz 57, breadcrumbs, parsley, salt and pepper in a bowl. Mix well. Form the ground beef mixture into a loaf and place in a baking dish. Bake until the meatloaf reaches an internal temperature of 150 degrees F, 45 to 60 minutes, basting with the pan drippings every 15 minutes. Brush the meatloaf with the BBQ sauce 15 minutes before it's done cooking. Remove the meatloaf from the oven and allow it to rest for 15 minutes, then cut into six portions and hold for plating. For the ham hock broth: Fill a 6-quart pot with 1 gallon cold water. Add the ham hocks. Bring the water to a boil over high heat, then reduce to a simmer. Allow the broth to simmer for 3 hours. Add the onions, carrots, celery and corn cobs, and simmer for 1 hour more. Strain the broth through a fine-mesh sieve (the final quantity should be between 2 and 3 quarts). Remove the ham hocks and pick the meat for use in the collard greens. For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the cl flakes and saute 1 minute. Add the collard greens and ham hock meat, stirring to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth, and bring to a simmer. Cover the pot and simmer until the greens are tender, 1 hour. Season with salt and pepper. For the mac and cheese: In a saucepot, melt the butter and then whisk in the flour to make a roux. Cook the roux for 2 minutes, then slowly whisk in the milk and bring to a simmer. Cook for 10 to 15 minutes, whisking regularly. Add the cream cheese and cheddar, stirring until all the cheese is melted into the sauce. Just before plating, heat the chicken stock in a pan and add the cooked pasta. Once the pasta is hot, add the cheese sauce and bring to a boil. Reduce the sauce to a thick consistency that coats the back of the spoon. Stir in the salt and pepper. For Plating: Divide the mac and cheese between the six plates. Place a piece of the meatloaf over the top of the mac and cheese. With a slotted spoon, put some of the collard greens next to the meatloaf. Serve. Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved. Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper. Yield: 1 gallon ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 11607,"Magic Cornbread 3 tablespoons unsalted butter, melted, plus extra butter for brushing the baking dish 1 cup heavy cream
1/4 cup sugar Kosher salt 2 large eggs 2 cups milk 1 tablespoon plus 1 1/2 teaspoons white distilled vinegar 1 cup fine yellow cornmeal
3/4 cup all-purpose flour 2 teaspoon baking powder 1/2 teaspoon baking soda Instructions: Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish that is at least 2 inches deep. Place the buttered dish in the oven while you mix the batter. Whisk together the heavy cream, 1 teaspoon of the sugar and 1/2 teaspoon salt in a small bowl and set aside.
Whisk together the eggs and melted butter in a large bowl until well blended. Add the milk, vinegar, the remaining sugar and 1 teaspoon salt and beat until mixed well. Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl.
Add the flour mixture to the egg mixture and stir until just combined. Pour the batter into the preheated dish, then slowly, pour the seasoned cream into the center of the batter about 1-inch away from the edge. Don't stir the cream into the batter. Bake until the top of the cornbread is lightly browned, and a toothpick inserted near the edge of the bread (not the center) comes out clean, about 50 minutes. Serve warm. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 11608,"The Best Mulled Wine 3 cups apple cider 5 whole cloves 4 cinnamon sticks 1 teaspoon whole allspice berries 1 teaspoon black peppercorns Two 750-milliliter bottles dry red wine 2 cups ruby port 2 clementines, thinly sliced, seeds removed 2 apples, thinly sliced, seeds removed Instructions: Add the cider, cloves, cinnamon, allspice and peppercorns to a medium pot. Bring to a boil, then lower the heat and simmer until reduced by a third, about 10 minutes. Strain the cider through a sieve into a clean pot, then discard the spices. Add the red wine, port, half the clementines and half the apples. Cover and cook over medium-high heat until warmed through, 5 to 7 minutes. Reduce the heat to low to keep warm. Garnish cups of warm mulled wine with the remaining fresh apple and clementine slices. (Do not serve the steeped fruit from the pot.) ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 11609,"Turkey Satay with Cranberry Dipping Sauce 2 stalks lemongrass, roughly chopped 1 tablespoon ginger, finely chopped 5 cloves garlic, minced 1 tablespoon chili pepper, crushed 2 tablespoons, curry powder 2 tablespoons honey 1 tablespoon fish sauce 2 boneless, skinless turkey breasts Bamboo skewers, soaked in water for 1 hour 2 cups whole cranberry relish 1/2 cup coconut milk 1/4 cup shredded, unsweetened coconut 2 limes, juiced Instructions: For the marinade, combine lemongrass, ginger, garlic, chili pepper, curry powder, honey and fish sauce in medium sized bowl. Slice the turkey breasts into 3 by 1-inch strips and add to the marinade, stirring to coat the turkey. Cover with plastic wrap and place the turkey marinade in the refrigerator overnight. When ready to cook the satay, place a large saute pan on medium high heat. Thread the turkey meat onto the skewers and sear, turning once, until the turkey is cooked through, about 1 to 2 minutes per side.; Mix all ingredients together in a medium sized mixing bowl and taste for seasoning. Serve in a small dipping bowl along side the turkey satay.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11610,"Peanut Butter Banana Shake 1 banana Ice cubes 3 tablespoons smooth peanut butter 1 cup skim milk 1 drop vanilla Cinnamon Instructions: Peel banana and break into chunks. Add a hand full of ice cubes to blender and blend to break up. Add banana, blend. Add peanut butter, milk, vanilla and cinnamon. Blend until smooth. Pour into glass and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 11611,"Pan-Roasted Duck Breast with Orange Sauce and Tourne Potatoes 2 tablespoons olive oil Kosher salt and freshly ground black pepper
Reserved duck bones and necks
1 onion, cut into large dice
1 carrot, cut into large dice
2 celery stalks, cut into large dice
2 lemongrass stalks, bruised and cut into 3-inch pieces
2 cloves garlic 2 fresh bay leaves
1 small bunch fresh thyme
1 cup dry white wine
4 cups chicken stock
1/3 cup sugar
1/3 cup apple cider vinegar
Juice of 2 navel oranges (about 1 cup)
2 tablespoons Grand Marnier
Chopped fresh flat-leaf parsley, for serving 2 tablespoons unsalted butter, cold 4 duck airline breasts from 2 whole ducks, bones and neck reserved for sauce Kosher salt and freshly ground black pepper
Olive oil 2 whole star anise
One 2-inch piece ginger, peeled and sliced
1 small bunch fresh thyme 1 cup flat-leaf parsley stems 1 navel orange, supreme Juice of 1/2 navel orange Extra-virgin olive oil Kosher salt Kosher salt and freshly ground black pepper 16 Yukon gold potatoes
1 small bunch fresh thyme Instructions: For the sauce: Place a large saut pan or rondeau over medium-high heat. Add the olive oil and duck bones and necks and deeply brown on both sides. Add the onions, carrots, celery, lemongrass, garlic, bay leaves, thyme and a large pinch of salt and stir. Add the wine and stock and simmer for at least 1 hour, allowing the flavors to meld. Meanwhile, place a medium saucepan over medium heat, add the sugar and vinegar and bring to a simmer, whisking to dissolve the sugar. Add the orange juice and continue to simmer the gastrique until syrupy, 8 to 10 minutes. You should have around 1/2 cup. When the stock mixture is ready, strain it and add 1/2 cup to the gastrique, whisking to combine. Simmer until reduced by half, 10 to 15 minutes, then keep the sauce warm. For the duck: While the sauce is reducing, score the skin on the duck breasts in a crosshatch pattern using a very sharp knife and being careful not to cut into the meat. Season the breasts on both sides with salt and pepper and place skin-side down in a cold large saut pan coated with a drizzle of olive oil. Place the pan over medium-low heat and slowly render most of the duck fat, 8 to 10 minutes. When the skin is deep golden brown and crisp, flip the breasts over and briefly brown on the other side. Place the star anise, ginger and thyme into the rendered fat and then baste the breasts until they have finished cooking, 3 to 5 minutes for medium. Transfer to a cutting board and keep warm. Reserve the duck fat in the pan for the potatoes. For the parsley salad: Combine the parsley stems and orange supremes in a medium bowl. Toss with the orange juice, a drizzle of olive oil and a pinch of salt and set aside. For the potatoes: Bring a medium pot of water to a boil and salt it generously. Meanwhile, tourne the potatoes. Trim each end so it\u2019s flat. The length of each potato should be roughly 2 inches. Using a paring knife or bird\u2019s beak knife, make 7 slices the length of the potato until you end up with a football shape. Put each potato in cold water after you tourne it to prevent oxidation. Add the potatoes to the boiling water and boil until crisp-tender, 6 to 10 minutes. Drain the potatoes and pat dry. Place a saut pan over medium heat, add the reserved duck fat and heat until shimmering. Strain through a fine-mesh strainer into a heatproof bowl, then add 1 tablespoon of the fat back to the pan. Add the potatoes and cook, turning often, until light golden brown on all sides. Turn the heat down to low. Season with salt and pepper, then add the thyme and continue to cook, turning the potatoes occasionally, until tender. Add the breasts to the pan, then pour off any excess fat. Remove the pan from the heat, add the Grand Marnier and flambe. When the flame goes out, return the pan to the heat, add the reserved sauce and heat through. Stir in the parsley and butter, season with pepper, then remove from the heat. Thinly slice the breasts, flesh-side up, against the grain. Place the potatoes on a platter, followed by the sliced duck, fat-side up. Drizzle with the sauce and top with the parsley salad. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 11612,"Robin's Egg Nest 1 vanilla cupcake, recipe follows Basic Glaze Icing, tinted deep yellow, recipe follows 1 blue twisted licorice stick Green coconut grass 3 small blue malted milk eggs 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt 3 (1 pound boxes) confectioners' sugar 1 cup water 5 tablespoons light corn syrup 1 tablespoon pure vanilla extract Food coloring, as desired (see suggested colors below) Instructions: Dip cupcake into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Cut a length of the licorice, about 1 1/2 inches long, press the ends together to form a ring. Press ring into the icing to make a nest. Fill nest with coconut grass and place eggs in the nest. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy. Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin. For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using. For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing. For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing. For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11613,"Fried Ravioli Olive oil, for frying 1 cup buttermilk 2 cups Italian-style bread crumbs 1 box store-bought cheese ravioli (about 24 ravioli) 1/4 cup freshly grated Parmesan 1 jar store bought marinara sauce, heated, for dipping Instructions: Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 11614,"Texas Tomato Toast with Roasted Garlic Spread and Homemade Ricotta 2 cups extra-virgin olive oil 10 cloves garlic Kosher salt 8 cups high-quality whole milk 2 cups cultured buttermilk (preferably not low-fat) Kosher salt Heavy cream, optional 6 to 8 thick slices white bread (or even better, buy a loaf of fresh, unsliced bread and slice it at home as thick as you like) Kosher or sea salt 6 to 8 small tomatoes Small fresh basil leaves, or large leaves cut in chiffonade Freshly ground black pepper Instructions: For the roasted garlic spread: Combine the oil and garlic in a small saucepot, turn the heat on to low and let sit until the garlic floats, about 30 minutes. Remove from the heat and let cool. Remove the garlic from the oil and place in a small bowl. Add 1/4 cup of the cooked olive oil and a pinch of salt to the bowl and mash with a fork until coarsely mixed. Reserve the remaining oil for other uses (including griddling the Texas toast). For the ricotta: Combine the milk and buttermilk in a heavy saucepot, turn the heat on to medium-low. Stirring very occasionally, check the temperature until the mixture reaches 180 degrees F. (If you do not have a thermometer, watch for curds to begin forming, turn the heat to low and cook for another 5 minutes.) Remove the pot from the heat and let the mixture sit for 1 hour to let the curds fully develop. Do not stir the mixture during this time. Line a colander or other large strainer with cheesecloth and set over a large bowl. Gently ladle or pour the mixture over the cheesecloth. Allow the whey to drain from the curds and collect in the bowl below. (Whey can be saved for other uses, mostly anything buttermilk can be used for). After about 1 hour of draining, transfer the curds to a small bowl and season with salt. (If a creamier consistency is preferred, a few tablespoons of cream can be added to the ricotta to loosen it) For the Texas toast: Heat a heavy skillet or pan over medium-low heat for a few minutes. Add 2 tablespoons of reserved roasted garlic olive oil to the skillet, then add a slice of bread. When the one side has reached a deep golden brown color, remove the slice from the skillet. Add 2 more tablespoons of oil to the skillet and proceed to griddle the other side of bread. When it has reached a deep golden brown, remove from the skillet and sprinkle with salt. Repeat with remaining slices. Slice the tomatoes into thick slices and sprinkle with salt. Smear the Texas toast with 2 tablespoons roasted garlic spread. Assemble tomato slices on top of a slice of toast (1 tomato per slice). Place several small dollops of ricotta on top of the tomatoes. Top with basil. Sprinkle with more salt and a twist of freshly ground black pepper. Eat. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 11615,"Grapefruit, Romaine and Red Onion Salad 12 medium romaine lettuce leaves, ribs removed Thin slices of red onion, cut into thin half moons 4 pink grapefruit, peeled, cut into supremes Lime dressing: mayonnaise, thinned with lime juice; salt and crushed red pepper. Instructions: On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit. Pour over dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 11616,"Wild Morels Sauteed with Chicken Breast 1/2 pound morels, well washed and cleaned (see cleaning note) 1 pound chicken breast, skinless and boneless Salt and pepper 1 tablespoon olive oil plus 1/2 tablespoon 2 tablespoons chopped shallots 1/2 cup white wine 3 tablespoons butter Instructions: To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out. Season chicken with salt and pepper. In a saute pan heat 1 tablespoon olive oil and add chicken breasts. To avoid crowding pan, chicken should be Sauteed in batches. Saute chicken until well browned on both sides and remove. Keep the sauteed chicken warm as you saute the rest. Keep all completed chicken warm as you proceed with morels. To same saute pan, add remaining 1/2 tablespoon of olive oil. Add morels and saute for about 3 minutes. Add shallots and cook for 2 minutes. Add chicken back to pan. Add wine, cover and simmer for 3 minutes, until chicken is cooked through. Swirl in butter and serve. ","[Burgundy, Pinot Gris, Sauvignon Blanc, Barbera]" 11617,"Turkey Meatloaf with Cranberry Glaze, Mixed Beans Almondine, and Potato Gratin 1/4 cup brown sugar 1/2 cup mashed cranberry sauce 2 pounds ground turkey 3/4 cup milk 3/4 cup bread crumbs 3 eggs, lightly beaten 1 1/2 teaspoons salt 1/8 teaspoon pepper 1/4 cup diced red onions 1/2 cup chicken broth (just enough to moisten) 1/2 pound green beans 1/2 pound yellow wax beans 1/4 cup walnut oil Salt and pepper to taste 1 cup toasted slivered almonds 2 large Idaho potatoes, peeled and sliced 1/8-inch thick 2 large sweet potatoes, peeled and sliced 1/8-inch thick 1 cup milk 1 cup heavy cream 1 tablespoon salt 1 tablespoon roast garlic puree 1/4 teaspoon white pepper 1 pinch nutmeg 1 tablespoon chopped rosemary Instructions: Preheat oven to 350 degrees. For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated. Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour, (be sure to assemble and cook the potato gratin along with the meatloaf, as they have the same cooking times). Turn out the loaf and set aside. Blanch beans in boiling, salted water for 1 minute and then shock in an ice water bath. When ready for dinner, toss the beans with walnut oil, salt and pepper and slivered almonds and place on a baking sheet and place in the oven with the meatloaf for the last 10 minutes before the meatloaf comes out.; Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in buttered 2 inch deep baking pan. Bring the rest of the ingredients to a boil and pour over the potatoes while hot, until potatoes are almost covered. Bake at 400 degrees until tender, about one hour. To assemble the dish, slice the meatloaf into 1 1/2-inch thick slices, and plate with a nice square of the potato gratin, and the beans along side. Serve everything warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11618,"Fresh Corn Salad 5 ears of corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons cider vinegar 3 tablespoons good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup julienned fresh basil leaves Instructions: In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11619,"Classic Roast Turkey 1 12- to 14-pound turkey (thawed if frozen) Kosher salt and freshly ground pepper 1 onion, quartered 1 carrot, cut into chunks 1 stalk celery, cut into chunks 3 sprigs sage, plus 1 tablespoon chopped leaves 3 sprigs thyme, plus 1 tablespoon chopped leaves 1 1/2 sticks (12 tablespoons) unsalted butter 2 teaspoons paprika Classic Gravy, recipe follows 10 tablespoons unsalted butter, plus more as needed Turkey neck and giblets (liver discarded) 1 onion, quartered 1 carrot, chopped 1 stalk celery, chopped 3 sprigs thyme 2 bay leaves 1/2 cup dry white wine 8 cups low-sodium chicken or turkey broth, plus more as needed 3/4 cup all-purpose flour Turkey pan drippings Kosher salt and freshly ground pepper Instructions: Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make Classic Gravy. After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth. Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11620,"Enmoladas (Lamb Enchiladas with Mole Sauce) 5 to 7 pounds quartered lamb (neck, shoulder, ribs, including bones) 28 ounces tomato juice
1/2 cup Dijon mustard 1/2 cup kosher salt
1/4 cup chopped garlic
1/4 cup lime juice
1/4 cup sherry vinegar
3 tablespoons ground cumin
3 tablespoons ground black pepper
2 tablespoons ground coriander
7 to 9 dried avocado leaves
4 sprigs fresh oregano
4 sprigs fresh thyme
2 shallots, rough chopped
1/2 fresh jalapeno, minced (remove seeds for less heat)
8 to 10 shallots, thinly sliced 1 cup cider vinegar
1 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chopped garlic 2 tablespoons fresh oregano
2 tablespoons kosher salt
1 small beet, cut in half
1/2 habanero cl, cut in half
6 beefsteak tomatoes 1/4 cup vegetable oil 1/2 cup corn (can substitute frozen)
3 tablespoons chopped garlic
2 to 3 ribs celery, rough chopped
1 large carrot, rough chopped
1 poblano cl, rough chopped
1 Spanish onion, rough chopped
1/2 jalapeno, rough chopped
1/2 cup pepitas/pumpkin seeds
1/4 cup pecans
1/4 cup sesame seeds
Two 6-inch corn tortillas
Two 10-inch flour tortillas
One 46-ounce can tomato juice
One 28-ounce can whole tomatillos (including liquid)
1/2 cup ancho cl powder
1/2 cup dark or golden raisins
1/4 cup chipotle cl powder
1/4 cup guajillo cl powder 1/4 cup ground cumin
1/4 cup kosher salt
1/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons ground cinnamon
2 tablespoons fresh oregano
2 tablespoons fresh thyme
6 Mexican chocolate discs 2 bananas, chopped 2 bay leaves
1 1/2 cups paprika 1 cup kosher salt
1 cup granulated sugar
1/2 cup ground cumin
1/2 cup ground black pepper
1/2 cup brown sugar
1/4 cup ancho cl powder
1/4 cup chipotle cl powder
1/4 cup guajillo cl powder
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup dried oregano
3 tablespoons cayenne pepper Crushed peanuts, for garnish Oil, for cooking enchilada shells 3 to 4 corn enchilada shells 1 ounce crumbled Cotija Instructions: For the braised lamb: Combine the lamb, tomato juice, Dijon, salt, garlic, lime juice, vinegar, cumin, pepper, coriander, avocado leaves, oregano, thyme, shallots, jalapeno and enough water to cover in a large pot. Simmer on low heat, uncovered, for 3 hours. Remove meat and let cool, reserving liquid. Shred meat, removing as much fat and cartilage as possible. For the pickled shallots: Cover shallots in a bowl with water.
Combine vinegars, cumin, garlic, oregano, salt, beet and cl in a saucepot and bring to a boil. Turn off the heat and strain the liquid into the bowl with the shallots. Add the beet. Refrigerate until cooled, 4 to 6 hours. Strain the liquid and discard the beet. For the Oaxacan red cl-chocolate mole: Char tomatoes on a grill or over an open flame until blackened and splitting. Preheat the oven to 400 degrees F. Heat oil in a large pot, then add corn, garlic, celery, carrot, poblano, onion and jalapeno and saute until soft. Spread pumpkin seeds, pecans, sesame seeds and corn and flour tortillas on a baking sheet and bake until browned, 5 to 7 minutes. Blend tomatoes, blend with toasted nuts and seeds. Add to the pot, then add the tomato juice, tomatillos, ancho cl powder, raisins, chipotle cl powder, guajillo cl powder, cumin, salt, brown sugar, granulated sugar, cinnamon, oregano, thyme, chocolate discs, bananas, bay leaves and 1 1/2 gallons water. Simmer on low heat, stirring frequently, for 2 hours. Puree in a blender until smooth. For the tinga spice: Mix paprika, salt, granulated sugar, cumin, pepper, brown sugar, cl powders, garlic powder, onion powder, oregano and cayenne together in a bowl. Transfer to an airtight container. For the enmoladas: Place crushed peanuts in a large skillet and heat and toss until they begin to release their oils; add some tinga spice and toss to coat. Turn off heat and set aside. Put several inches of oil into a Dutch oven and heat up until hot. Dip enchilada shells into the oil with tongs until pliable, 5 to 8 seconds. Place on a large rimmed plate. Place 2 ounces warmed shredded lamb (including any jus) on each shell. Using your fingers, roll each shell. Ladle Oaxacan mole sauce over entire plate\u2014enmoladas are about the sauce!
Garnish the enchiladas with Cotija, spiced crushed peanuts and 2 ounces pickled shallots. (Save remaining meat, shallots, mole and tinga for another use.) ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 11621,"Grown Up Mac and Cheese 4 ounces thick-sliced bacon Vegetable oil Kosher salt 2 cups elbow macaroni or cavatappi 1 1/2 cups milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 4 ounces Gruyere cheese, grated 3 ounces extra-sharp Cheddar, grated 2 ounces blue cheese, such as Roquefort, crumbled 1/4 teaspoon freshly ground black pepper Pinch nutmeg 2 slices white sandwich bread, crusts removed 2 tablespoons freshly chopped basil leaves Instructions: Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes. Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11622,"Meyer Lemon-Cranberry Bundt Cake 3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan 3 cups cake flour, sifted, plus more for the pan 1 12 ounce bag fresh or frozen cranberries, thawed if frozen 2 1/2 cups granulated sugar 6 tablespoons whole milk 4 large eggs, plus 2 egg yolks 2 teaspoons vanilla extract
2 tablespoons finely grated Meyer lemon zest 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup granulated sugar 1/2 cup plus 2 tablespoons Meyer lemon juice 1 1/2 cups confectioners' sugar Instructions: Prepare the cake: Butter and flour a 10-cup fluted Bundt pan. Heat the cranberries in a pot until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely. Position a rack in the middle of the oven and preheat to 350 degrees F. Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside. Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds. Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight. When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11623,"Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs 4 cups chicken stock A big pinch of saffron 2 medium leeks 2 tablespoons EVOO 1/3 pound pancetta or thick-cut slab bacon, diced 2 large cloves garlic, finely chopped Salt and freshly ground pepper 1 1/2 cups Arborio rice 1/2 cup dry white wine 3 tablespoons butter 4 large eggs 3/4 cup grated Parmigiano-Reggiano cheese 1/2 pint cherry tomatoes, quartered Finely chopped parsley and sliced or torn basil, for garnish Instructions: Bring the chicken stock, 1 cup water and the saffron to a boil in a saucepan, then reduce the heat to a low simmer. Trim off the roots and the dark green parts of the leeks. Cut the leeks in half lengthwise down the center, then very thinly slice them crosswise. Rinse the leeks in several changes of cold water, then drain and pat dry in a kitchen towel. Heat the EVOO in a pot with a rounded bottom over medium-high heat. Add the pancetta or bacon and cook until some of the fat has rendered, about 5 minutes. Add the leeks and stir until softened, 2 to 3 minutes. Add the garlic and season with salt and pepper, then cook, stirring, about 1 more minute. Add the rice and stir. Add the wine and cook, stirring, until the liquid has been absorbed. Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock and cooking until the rice is al dente, about 18 minutes total. When the risotto is about done, melt 1 tablespoon butter in a skillet over medium heat, then cook the eggs over easy or sunny-side up. Cut the remaining 2 tablespoons butter into small pieces and add it to the risotto, stirring until melted. Stir in the cheese and the tomatoes, then remove from the heat. Serve the risotto in shallow bowls and top with the fried eggs. Garnish with parsley and basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 11624,"Breast of Chicken Santa Rosa 1 large boneless chicken breast 1 tablespoon finely chopped fresh thyme leaves 1 tablespoon finely chopped fresh cilantro leaves 2 pimiento peppers, finely chopped Small bunch celery leaves 1 small dasheen, boiled* 2 ounces smoked herring 1 small red onion, thinly sliced 1 ripe plantain, boiled and thinly sliced 1 egg, beaten 1/2 cup shredded coconut Vegetable oil, for frying Tomato Starfruit Sauce, recipe follows 1 tablespoon vegetable oil 1 medium tomato, diced 1 medium starfruit, diced 1 clove garlic, minced 1 chive, chopped 1 tablespoon chopped onion 1 pimiento pepper, diced 2 ounces aged rum 2 dashes angostura bitters Instructions: Tenderize the chicken breast by pounding flat with a mallet. Sprinkle thyme, cilantro, and pimientos over chicken breast. Arrange celery on top of chicken. In a food processor, combine boiled dasheen and smoked herring until well mixed. Spread mixture over chicken breast. Arrange red onions and plantain slices over top. Roll up chicken breast into a pinwheel shape and secure with toothpicks. Coat with beaten egg and roll in shredded coconut. Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F. Fry chicken until golden brown and cooked through. Remove toothpicks before using. Cut into slices when cool and serve with Tomato-Starfruit sauce. Heat oil in a medium skillet over medium heat. Add all ingredients, except rum and bitters, and saute for approximately 5 minutes. Remove from heat and add rum and bitters. Cook until reduced and thickened. Serve with Breast of Chicken Santa Rosa. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11625,"Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes 1 2/3 cups canned beef broth 3/4 cup ready-to-use sun-dried tomatoes (not packed in oil) 1/4 cup butter 1 (6.6-ounce) package stuffing mix 1 (1 1/4-pound) skirt steak Salt and freshly ground black pepper Rosemary Mashed Potatoes, recipe follows 1 (11-ounce) package refrigerated prepared mashed potatoes 4 tablespoons (1/2 stick) butter 1/4 cup whole milk 2 teaspoons fresh rosemary leaves, finely chopped Salt and freshly ground black pepper Instructions: Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely. Preheat oven to 425 degrees F. Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes. While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 11626,"Cantaloupe Martini 1 cup cold water 1 package (12 ounces) pre-cut cantaloupe (recommended: Ready Pac) 2 tablespoons sugar 1 lime, juiced plus 1 lime, sliced for garnish Ice cubes Melon vodka Melon liqueur (recommended: Midori), optional Instructions: Chill 4 martini glasses. In a blender, add water, cantaloupe, sugar, and lime. Puree in blender until liquid consistency. Strain into a measuring cup. Fill a martini shaker with ice cubes. Pour in 1 part melon vodka to 2 parts cantaloupe juice. Shake vigorously. To serve, pour into chilled martini glasses. Garnish with a slice of lime or drizzle lemon liqueur over the top and let sink to the bottom. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 11627,"Rosalia Jr.'s Tamales 1 large onion, chopped 2 tablespoons/30 ml olive oil 4 cups/1 l wild mushrooms, chopped (a mix of king Erenghi, oyster and shiitake) 3/4 ounce/20 g dried mixed mushrooms, rehydrated 2 cloves garlic, minced Salt and freshly ground black pepper 1/2 cup/125 ml queso fresco A bunch fresh chives, chopped A bunch fresh parsley, chopped 2 poblano chiles, roasted, peeled and sliced 2 cups/500 ml masa harina 1 1/2 cups/375 ml stock (veal or chicken), or reserved liquid from dried mushrooms 1/2 teaspoon/2 ml salt 1/2 cup/125 ml lard, duck fat or butter, softened Salsa Crumbled queso fresco Chopped cilantro Instructions: For the stuffing: In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside. For the masa: Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock.
To assemble the tamales: Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer.
To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.)
Serve the tamales garnished with salsa, crumbled queso fresco and cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11628,"Candy Cookies Heavyduty aluminum foil
nonstick cooking spray Store bought sugar cookie dough Round cookie cutters and aspic cutters Chopstick Crushed hard candies Shoestring licorice or ribbon(optional) Instructions: Cover a baking sheet with the foil and lightly coat with cooking spray. Roll out the cookie dough and cut out rounds. Use aspic cutters to cut out shapes within each circle. To make a hanging cookie, punch a hole in the top of each cookie with a chopstick. Place the cookies on the baking sheet and bake as directed. Halfway through the baking time, fill the holes with the crushed candy (do not overfill). Once thoroughly baked, repoke the hole at the top of the cookie. Cool, then thread with shoestring licorice or ribbon. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 11629,"Clementine and Cranberry Glazed Cornish Game Hens 1 shallot, minced 1 tablespoon butter
Zest of 2 clementines plus 1 cup clementine juice 1/2 cup jarred cranberry sauce
1 packed tablespoon brown sugar
1 sprig fresh rosemary
4 Cornish game hens, rinsed and dried
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool. Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much. Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11630,"Pizza Pot Pies 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon fresh minced rosemary leaves 2 ounces diced pancetta 1 (28-ounce) can crushed tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 cups Tomato Sauce 2 cups diced roasted chicken 2 cups broccoli cut into small, bite-sized pieces 1 1/2 cups diced mozzarella cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 pounds pizza dough 1/3 cup olive oil 6 tablespoons grated Parmesan Instructions: Special equipment: 6 (10-ounce) ramekins For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside. Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 11631,"French Onion Soup 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds) 3 tablespoons butter 1 teaspoon salt 2 cups white wine 10 ounces canned beef consomme 10 ounces chicken broth 10 ounces apple cider (unfiltered is best) Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string 1 loaf country style bread Kosher salt Ground black pepper Splash of Cognac (optional) 1 cup Fontina or Gruyere cheese, grated Instructions: Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11632,"Wasabi Sour Cream 1/2 cup light sour cream 1 tablespoon wasabi paste Instructions: Combine ingredients and mix until blended. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 11633,"Tartar Sauce 1 cup prepared mayonnaise 1 tablespoon finely chopped cornichons 1 tablespoon finely chopped flat-leaf parsley leaves 1/4 teaspoon finely chopped fresh tarragon 1 1/2 tablespoons chopped capers 1 small scallion, white and green, minced 1/4 teaspoon finely grated lemon zest 1/2 teaspoon freshly squeezed lemon juice 2 to 3 drops hot sauce (optional) Instructions: In a small mixing bowl, stir together the mayonnaise, cornichons, parsley, tarragon, capers, scallion, lemon zest and juice. Add the hot sauce, if using. Refrigerate for 30 minutes for the flavors to come together. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 11634,"Deconstructed Lobster Salad Crushed ice 2 - 1 1/2 pound lobsters, cooked and sliced in half lengthwise Lemon Mayonnaise (see recipe) 8 celery sticks with leaves attached, sliced in half lengthwise and then crosswise Loaf sourdough bread, sliced 1/2 cup good mayonnaise 1/2 teaspoon lemon zest 2 tablespoons lemon juice 1 1/2 tablespoons capers, drained 1 1/2 tablespoons chopped dill Pinch of kosher salt Pinch of freshly ground black pepper Instructions: To assemble: Pour the crushed ice onto a serving platter and place a small bowl and a drinking glass in the middle of the platter. Arrange the lobster halves on top of the ice. Pour the Lemon Mayonnaise in the small bowl and place the celery sticks in the glass. Arrange bread slices around the outside edge of the platter and serve. Place the mayonnaise, lemon zest, lemon juice and capers in a medium bowl and whisk together. Add the dill, salt and pepper and whisk again.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 11635,"Mango Tart with Coconut Custard 10 ounces all-purpose flour, plus more for dusting (283 grams) 4 ounces confectioners' sugar (113 grams) 2 sticks (16 tablespoons) unsalted butter (227 grams) plus 3 1/2 tablespoons (50 grams), cut into pats Nonstick cooking spray 6 large egg yolks 8.25 ounces granulated sugar (235 grams) 1.5 ounces cornstarch (45 grams) 17.6 ounces coconut milk (500 grams) 1/4 teaspoon kosher salt 1 vanilla bean, split and scraped Ice 3 sheets silver gelatin 4 1/2 teaspoons lemon juice (20 grams) 1 mango, thinly sliced Freshly whipped cream, for serving Instructions: Preheat the oven to 325 degrees F. Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the 2 sticks of butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes. Spray eight 4-inch fluted tart pans with removable bottoms with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes. Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling. To make the pastry cream, add the egg yolks, 4.4 ounces (125 grams) of the granulated sugar and the cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated together. Add the coconut milk, salt and vanilla beans with the pod into a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer on low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the remaining 3 1/2 tablespoons (50 grams) butter one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes. Transfer to a pastry bag and set aside. To make the glaze, set up an ice bath in a large bowl and set aside. Add the gelatin sheets to a bowl with some water to bloom for 5 to 10 minutes. Add 3.8 ounces (110 grams) of water and the remaining 3.8 ounces (110 grams) of granulated sugar to a small saucepan. Turn the heat to medium-high and stir to melt the sugar. Add the lemon juice, then the bloomed gelatin and stir over medium heat until melted. Transfer into a bowl and set over the ice bath. Arrange the mango slices in a line and fan out. Roll to create a rose. Fill each tart shell with pastry cream and top with a mango rose. Brush the glaze over the top of each mango tart. Serve with freshly whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11636,"\Pork Candy
1 cup brown sugar 1/2 cup apple cider vinegar
Vegetable oil, for oiling and drizzling 2 tablespoons dried oregano
2 tablespoons garlic powder
1 tablespoon dried thyme
1 tablespoon dried dill
1 tablespoon beef bouillon powder
Large pinch salt Large pinch freshly ground black pepper 4 pork loin steaks, 1/2 to 3/4 inch thick
Instructions: For the apple cider glaze: Combine the brown sugar, vinegar and 1/2 cup water in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Remove from the heat and reserve. For the Greek seasoning blend and pork: Oil a grill pan and place over medium heat. Put the oregano, garlic powder, thyme, dill, beef bouillon powder, salt and pepper in a bowl and mix well. Drizzle some oil over the pork and sprinkle the seasoning blend on all sides of the meat. Add the pork steaks to the grill pan and grill until cooked to medium, 7 to 10 minutes. Brush the apple cider glaze over the pork in the last couple minutes of cooking. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 11637,"Baked Baguettes 1 package active dry yeast 1 teaspoon sugar 1 1/2 cups warm water 2 teaspoons salt 3 1/2 cups bread flour, plus more for dusting Cornmeal, for dusting Milk, for brushing Instructions: In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let stand until foamy, about 5 minutes. Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until most of the flour has been incorporated and the dough forms a ball. Continue to mix at the lowest speed until the dough has become a sticky ball and pulls away from the sides of the bowl; about 4 to 5 minutes. Dust the counter lightly with flour. Knead the dough by hand for a minute and form into a ball. Transfer the dough to a bowl, cover tightly with plastic wrap, and let it sit in a warm spot for 2 hours to rise. To form the baguettes: Cut the dough into 4 equal pieces. Press each piece of dough into a rectangle and fold the long sides up into the middle. Roll each into a log, taking care to close the seam. Taper the ends by gently rolling it back and forth. Lay the baguettes on a sheet pan that is dusted with cornmeal and cover with a towel. Let the baguettes rise for another 2 hours. Preheat the oven to 400 degrees F. With sharp knife, make 4 or 5 diagonal slashes across the top of each loaf. Brush the tops of the loaves with milk. Bake for 40 minutes, until the bread is golden brown. Cool on a wire rack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11638,"Sauteed Salmon and Bacon Tournedos with Brussel Sprouts, Hedgehog Mushrooms and Sauce Chateaubriand 12 slices salmon fillet, skinless, cut into 1 1/2-inch-width strips 12 slices bacon, sliced very thin Salt, to taste Peppercorns, black, freshly ground to taste Olive oil, as needed 1 1/2 pints brussels sprouts, cleaned, leaves separated, washed 1 ounce shallots, minced Olive oil, as needed Salt, to taste Peppercorns, black, freshly ground to taste 3/4 pound Hedgehog mushrooms, small ones, cleaned 2 garlic cloves, peeled 2 quarts stock, beef or veal, unseasoned or very lightly seasoned Shallots, trimmings of the ones minced before Mushrooms, trimmings of the ones cleaned before 1 cup white wine, dry (sauvignon) 2 ounces butter, diced 1 bunch thyme, fresh 1 bunch fresh tarragon 1/4 cup parsley, chopped Salt, to taste Peppercorns, black, freshly ground to taste Instructions: In a saucepan place the shallots and mushroom trimmings, the stems of thyme, parsley and tarragon, add the cup of wine and reduce gently until almost dry. In a 4-quart saucepan, reduce gently the 2 quarts of stock until lightly syrupy (about to 1 pint). Combine the reduced stock with the reduction. Let it sit for a few minutes to infuse the flavor, then strain. Check the salmon for bones. To form a tournedos roll the piece of salmon in to a small medallion, wrap it in bacon and tie it. You should make 2 small tournedos per portion. 1 Season the tournedos with salt and pepper. Saute them in a hot saute pan with very little olive oil starting with a high heat and lowering the heat during the cooking. Cook for about 1.5 minute per side. Remove from the pan and hold warm in a plate. Remove the butcher twine. In one saute pan warm up some olive oil with the garlic cloves. When the garlic starts frying, remove it and add the mushrooms. Cook them at high heat for a few seconds. Season and reserve them in a bowl. In the same saute pan gently sweat the minced shallots with olive oil until tender but not colored (use a little water if necessary) then add the sprouts, season and saute for a few seconds until cooked. Reserve in a bowl. Finish the sauce by reducing it in a saute pan for adjusting the consistency, adjusting the flavor with salt and pepper, and add butter and fresh herbs. Place the sprouts in the center of the plate. Add the mushrooms on top of the sprouts and the salmon on top of the mushrooms. Drizzle with the sauce and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11639,"Cauliflower Pizza Crust 1 head cauliflower, stalk removed 1/2 cup shredded mozzarella 1/4 cup grated Parmesan 1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
2 eggs, lightly beaten
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool. In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes. Add desired toppings and bake an additional 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11640,"Individual Ham Casseroles Cooking spray 20 large eggs
1/2 teaspoon salt 1/2 teaspoon black pepper
1/2 teaspoon chili powder
8 ounces thinly shaved ham, diced
1 1/2 cups freshly grated Cheddar 1 large green bell pepper, cut into small dice 1 large onion, finely diced Instructions: Preheat the oven to 350 degrees F. Generously spray 24 muffin cups (2 standard muffin tins) with cooking spray. Crack the eggs into a bowl; add the salt, black pepper and chili powder. Whisk until combined. Add the ham, Cheddar, bell peppers and onions and stir. With a measuring cup, scoop the mixture into the muffin cups. Bake for 20 to 22 minutes, until puffy and just barely set. Within a minute or two, the casseroles will start to flatten just a little bit -- this is normal! Run a knife along the edges of each muffin cup and lift the casseroles out of the pan. Serve warm or at room temperature. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 11641,"The Big Reuboni Sandwich 2 slices marble rye bread Spicy brown mustard 3 slices imported Swiss cheese Sauerkraut Prepared horseradish Thousand Island Dressing Yellow banana pepper rings 1/4 pound lean corned beef, sliced thin Instructions: Spread mustard evenly over both slices of bread. Place 2 slices of the Swiss cheese on 1 slice of bread and make this slice the bottom. Place desired amount of sauerkraut on top of the cheese. Add liberal amount of horseradish, then Thousand Island dressing in this order. Add several banana pepper rings. Drape in hefty portion of corned beef and repeat process for a second layer. Finish the last layer with 1 more slice of Swiss cheese and the other slice of bread. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11642,"Tuna Burger 1/3 cup minced onion 2 cloves chopped garlic 3 tablespoons canola oil 1 pound fresh tuna, diced 2 eggs 1/2 cup Italian seasoned bread crumbs Hot sauce (recommended: Tabasco, optional Cooking spray 4 hamburger buns 2 tomatoes, sliced 1/4 pound Brie, sliced Sliced kosher pickles Wasabi, for serving, optional Instructions: In a small saucepan saute the onion and garlic in oil until tender (without burning the garlic) and set aside to cool. Combine tuna, eggs, bread crumbs, onion mixture, and hot sauce, in a medium bowl and mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle. Coat a nonstick skillet with cooking spray and fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them. Serve on buns with tomato slices, Brie and kosher pickles. You may decide to serve wasabi on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11643,"Cinnamon Toast Pudding 4 tablespoons unsalted butter, softened, plus extra for baking dish 1/2 cup sugar 2 teaspoons ground cinnamon 1/2 teaspoon salt 4 (1-inch) thick slices day-old brioche bread 5 eggs 1/2 cup heavy cream 1/4 cup plain yogurt 1/4 cup orange juice Pinch salt 1 teaspoon vanilla extract 1 cup grapes, halved Powdered sugar, for garnish 1/4 cup maple syrup Instructions: Preheat oven to 400 degrees F. Butter baking dish and set aside. In a small bowl, combine butter, 1/4 cup sugar, cinnamon and salt. Generously butter both sides of brioche bread with butter mixture. Toast on a baking sheet in the oven 5 to 10 minutes, or until bread turns golden brown. Cut toast on a diagonal into triangles and arrange in the prepared baking dish. In a medium bowl, whisk together eggs, heavy cream, yogurt, orange juice, salt, remaining sugar, and vanilla. Stir in grapes and pour over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg mixture, gently pressing down a few times to help absorb. Bake 25 to 30 minutes until crust is golden and crispy in parts and custard is set. Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 11644,"Chicken Shawarma Tacos 1 tablespoon curry powder 1 tablespoon garam masala
1 1/2 teaspoons chicken bouillon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper 4 tablespoons olive oil 1 1/2 pounds boneless, skinless chicken thighs
1 medium onion
Ten 6-inch flour tortillas
Tahini Sauce, recipe follows 1/4 cup fresh cilantro leaves, finely chopped
1/4 cup tahini 1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Instructions: In a large bowl, mix together the curry powder, garam masala, chicken bouillon, lemon juice, 1/2 teaspoon salt and 2 tablespoons olive oil. Rub all over the chicken and let marinate for 30 minutes. Preheat the oven to 400 degrees F. Line a baking sheet with foil. Spread the chicken out onto the lined baking sheet and bake until cooked through, about 45 minutes. Let cool slightly, then slice into bite-size pieces. Thinly slice three-quarters of the onion and dice the remaining one-quarter. Set the diced onion aside for the topping. Heat the remaining 2 tablespoons olive oil (or 2 tablespoons of the marinade) in a skillet over medium high and add the sliced onion. Cook, stirring occasionally, until browned, about 7 minutes. Add the chicken and some of the marinade to the onions and cook until crisp and beginning to brown on the edges, about 5 minutes. Season with salt and pepper. Warm the tortillas on the stove or in the microwave. To assemble, fill them with chicken, Tahini Sauce, diced onion and cilantro. In a small bowl, mix together the tahini, lemon juice and 3 tablespoons cold water until the mixture thickens. Season with salt and pepper. ","[Syrah, Grenache Blanc, Vermentino, Albari?o]" 11645,"She Crab Soup 1 small yellow onion, finely diced 2 stalks celery, finely diced 4 ounces whole butter 4 ounces all purpose flour Splash Sherry 1 pint heavy cream 1 pint water 2 pints whole milk 1 1/2 teaspoons salt Several dashes hot sauce 1/4 pound crab roe 1/4 pound jumbo lump crab meat 1 bunch fresh chives, finely diced 1 bunch scallions tops, finely diced Fine Sherry Instructions: In a large, heavy bottomed soup pot, saute the onions and celery in the whole butter until translucent. Stir in the flour and cook over a low flame for approximately 5 minutes. Add a splash of Sherry then the cream, stir this then add the water and milk. Now add the salt, Tabassco and crab roe, bring to a simmer then add the crabmeat. Stir in the crab gently as to not break the lumps. If the soup appears too thick, add a little more milk and adjust the seasonings. Serve in a soup cup and garnish with the scallions, chives and a splash of sherry. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 11646,"Whole Citrus Margaritas 4 navel oranges, cut into 3/4-inch pieces 2 lemons, cut into 3/4-inch pieces 2 limes, cut into 3/4-inch pieces 1/2 cup superfine sugar 1/4 cup Cointreau 1/4 cup Triple Sec 1 1/2 cups good quality tequila (recommended: 100 percent agave) 10 cups ice Fine salt, for the rims of the glasses 10 lime wedges Instructions: Put the oranges, lemons, and limes through a juicer. Pour the juice into a large pitcher. Add the sugar and stir to dissolve. Then stir in the Cointreau, Triple Sec, and tequila. To serve: Pour salt onto a small plate. Run a lime wedge around the top of each glass and dip the glass in the salt. Fill each glass halfway with ice and pour in the juice mixture. Garnish with a lime wedge and serve. Chef's note: Farm freshness is the key here. Look for the citrus that is mostly in season and adjust the recipe. Tangerines, Meyer lemons, and key limes all have amazing flavor if you can find them. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 11647,"Marinated and Grilled Portobello Mushrooms 2 large portobello mushrooms 1/3 cup olive oil 2 tablespoons unsalted butter, melted 1/4 teaspoon red pepper flakes 2 teaspoons minced garlic 1/4 cup white wine 1 teaspoon lemon zest Instructions: Preheat grill or grill pan. Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest. Whisk to combine and pour over mushrooms. Marinate mushrooms at room temperature for 20 minutes, turning once. Pat mushrooms dry and place gill side up in grill pan. Grill slowly for about 20 minutes, then turn and grill for about 5 to 10 minutes more. Slice and serve with polenta. Garnish with chopped parsley. ","[Syrah, Zinfandel, Barbera, Tempranillo]" 11648,"Chocolate Shortbread Footballs 1 cup unsalted butter 1/2 cup granulated sugar 1 1/2 cups sifted all-purpose flour 3/4 cup cocoa, sifted 1 cup mascarpone 2 tablespoons confectioners' sugar 1 cup sifted confectioners' sugar 1 tablespoon egg white or powdered egg white mixed according to package instructions* Instructions: Cream together the butter and sugar for 5 minutes. Add the cocoa and flour and mix together well until it combines. Allow to rest for 1 hour, covered in plastic. Preheat oven to 350 degrees F. With a rolling pin, roll the dough to 1/4-inch thickness and with a cookie cutter shaped like a football, cut the dough into footballs. Place on parchment paper on cookie sheet and bake for 10 minutes. Turn the sheet and bake another 5 minutes. Allow to cool. Mix together the mascarpone and 2 tablespoons of confectioners' sugar until well blended. Spread a little of this mixture on 1 football and top with a second football to make a sandwich. Continue spreading the mixture until all cookies are used. To make the royal icing, combine the 1 cup of confectioners' sugar with the egg white. Mix until the consistency is very smooth. Pour icing into a piping bag fitted with a round #1 tip. Pipe a football lace design on the cookies. Let dry. *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. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 11649,"Duck Breast with Peach Chutney and Rainbow Chard with Bacon 1 duck breast Salt
1 shallot, cut into small dice 2 peaches, peeled and diced
2 teaspoons chopped fresh rosemary 2 tablespoons bourbon
A few drops balsamic vinegar
2 tablespoons dark brown sugar
1/2 cup pine nuts, toasted
1/4 cup chicken stock
2 strips bacon, sliced into lardons 1 bunch rainbow chard, leaves cut into 1-inch pieces, stems cut into 1/2-inch dice
1/4 to 1/2 cup chicken stock
Salt
Chopped fresh chives, for garnish Instructions: For the duck breast: Preheat the oven to 375 degrees F. Score the skin of the duck breast and sprinkle generously with salt on both sides. Place the duck breast, skin-side down, in a cool medium saute pan and turn the heat to medium (to allow the fat to render slowly). Cook until crispy and golden brown, 10 minutes. Flip over and cook for another 2 minutes on the reverse side. With tongs, remove the breast to a baking sheet with a rack and transfer to the oven for about 5 minutes, or until a meat thermometer inserted into the breast reads about 135 degrees F. Allow to rest for 5 minutes before slicing on the bias. Pour the rendered duck fat into a bowl for later use. For the peach chutney: To pan the duck was cooked in, add a tablespoon of the reserved duck fat and the shallots and sweat over medium heat, 3 minutes. Then add the peaches and rosemary and cook down for 2 minutes. Add the bourbon, and flambe. Then add the balsamic, brown sugar and pine nuts; stir to combine. Simmer the chutney to the desired consistency, adding chicken stock as needed, 7 minutes. For the rainbow chard: Place the bacon lardons in a cool pan. Set the pan over medium-high heat and render the bacon, 5 minutes. Add the chard stems and leaves, the chicken stock and some salt. Saute until the chard is wilted, 7 minutes. Serve the sliced duck with the chutney on top and the rainbow chard on the side. Garnish with chives. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 11650,"Dreamscape Cocktail 8 strawberries 8 mint sprigs 1 tablespoon sugar 1/2 pint raspberries 1 cup white cranberry juice, chilled 1 cup pink lemonade, chilled 1 cup white rum One 12-ounce can seltzer water, chilled Ice Instructions: Slice the tops off of the strawberries and slice them in half. Remove the leaves from 4 of the mint sprigs. In a pitcher, combine the sliced strawberries, mint leaves and sugar, and muddle with a muddler or wooden spoon until the strawberries are mashed. Add the raspberries and lightly mash but leaving them somewhat intact. Add the cranberry juice, lemonade and rum, and stir to combine. Add the seltzer and stir. Pour into 4 glasses filled with ice and garnish each with a sprig of mint. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 11651,"Depression Dog 4 all beef hot dogs in natural casing 4 hot dog buns
4 tablespoons relish
2 tablespoons chopped raw white onion
12 sport peppers
Yellow mustard, for topping Instructions: Grill, steam or boil the hot dogs, and then place them in the buns. Top each with 1 tablespoon relish, 1/2 tablespoon white onion, 3 sport peppers and some yellow mustard. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 11652,"Genovese Pesto Sauce 2 cloves garlic, crushed 2 cups, packed, coarsely chopped basil leaves Coarse salt 1/4 tablespoon pine nuts 3 tablespoons Parmesan cheese 1/2 to 1/3 cup olive oil Instructions: In a food processor, pound the garlic, basil, pinch salt, pine nuts and cheeses into a paste. Gradually blend in olive oil; adjust seasoning. ","[Chardonnay, Vermentino, Gavi, Barbera]" 11653,"Roast Salmon 1 large salmon or trout 3 ounces softened butter 2 teaspoons ground mace 1 leek or large onion Mixed chopped herbs:- parsley, sorrel, fennel, good king Henry, marjoram, etc. 1 glass white wine 10 cloves Ground black pepper Salt Instructions: Preheat the oven to 350 degrees F (180 degrees C). Scrape the scales off the fish. Slit and gut it. Combine the butter and mace and spread half on the inside cavity. Chop the leek or onion finely and mix with the herbs. Stuff into the salmon. Either sew up the fish or fasten with the skewers. Place on a baking tray, and spread with the rest of the butter and mace. Pour over a glass of white wine and sprinkle with cloves, pepper, and salt. Cover with foil and bake for 30 to 45 minutes depending on the size of the fish. Pour the fish juices over to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11654,"Roasted Vegetables 3 to 4 pounds fresh vegetables, prepared 1/4 cup olive oil Fresh herbs, if desired Salt and freshly ground black pepper Roasted Vegetable Variations, recipes follow Instructions: Preheat the oven to 425 degrees F. Chop the vegetables or roast them whole. The larger the pieces, the longer it will take to roast. Toss the vegetables with olive oil, fresh herbs, and generously season with salt and pepper. Place on a prepared baking sheet, cast iron pan, or a roasting pan. Keep in mind that the harder the vegetable and larger the size, the longer it will take to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes. Test for doneness by piercing the vegetable with a knife. Serve the roasted vegetables with toasted nuts, bread crumbs, or grated cheese on top. Roasted Vegetable Variations: Slow-Roasted Tomatoes: Quarter 3 to 4 pounds ripe tomatoes brushed with olive oil, 2 teaspoons sugar, and generously seasoned with salt and freshly ground black pepper. Roast the tomatoes cut side up on a large baking sheet. Roast for 2 hours until the tomatoes are beginning to brown and maintain their shape when moved. Cool. Make into homemade tomato sauce by chopping the tomatoes and heating in a saucepan with chicken stock, fresh herbs, and just a bit of fresh cream. Roasted Garlic: Peel the paper exterior off of garlic heads. Set the garlic heads on top of aluminum foil square. Brush the garlic head with olive oil, season with salt and pepper, and top with any desired fresh herbs. Fold the sides up crimping tightly. Place the packet on a baking sheet and roast at 400 degrees F for 30 minutes. Cook's Note: It is best to use the roasted garlic while still warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11655,"Sweet and Savory Root Vegetable Stuffing 2 large leeks, white and pale green parts only, thinly sliced One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes 5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces) 3 tablespoons extra-virgin olive oil 4 medium carrots, peeled and cut into 1/2-inch cubes 3 medium parsnips, peeled and cut into 1/2-inch cubes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh thyme leaves 1 teaspoon ground allspice Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes Zest of 1 large lemon One 8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups) 3 large eggs, at room temperature, beaten 1 1/4 cups (6 ounces) dried cranberries 1/4 cup frozen apple juice concentrate, thawed 3/4 cup vegetable stock 5 ounces (about 2/3 cup) goat cheese, coarsely crumbled (about 2/3 cup), optional Instructions: Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside. In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining tablespoon olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly. In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake the stuffing for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11656,"Dirty Rice 12 ounces pork sausage with sage 1 tablespoon extra-virgin olive oil 1/4 cup finely diced onion 1/4 cup finely diced celery 1/2 green bell pepper, finely diced 1 teaspoon poultry seasoning 1 (6-ounce) package original long grain and wild rice, with seasoning packet 2 1/3 cups low sodium chicken broth Instructions: In a 10-inch frying pan over medium-high heat, brown the sausage, breaking up the meat with a fork into little pieces. Drain the grease, remove sausage to a bowl, and set aside. Add the olive oil to the frying pan over medium heat. When oil is hot add the onion, celery, and bell pepper. Cook until vegetables are soft, but not brown, about 3 to 5 minutes. Return the sausage to the pan, add poultry seasoning and stir to combine. Add rice and seasoning packet and cook for 5 minutes, stirring frequently. Add chicken broth and bring to a boil. Reduce heat to low. Simmer, covered tightly, for 25 minutes. Fluff with fork and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 11657,"Jicama Slaw 1 large jicama, peeled and finely shredded 1/2 Napa cabbage, finely shredded 2 carrots, shredded 1/2 cup freshly squeezed lime juice 2 tablespoons rice vinegar 2 tablespoons ancho chili powder 2 tablespoons honey 1/2 cup canola oil Salt and freshly ground black pepper 1/4 cup finely chopped cilantro leaves Instructions: Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss to coat well. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 11658,"Mushroom Pancakes 1/2 cup chopped white mushrooms 1/2 cup chopped chanterelle mushrooms 1 teaspoon vegetable oil, plus more for cooking pancakes 2 cups all-purpose flour 2 eggs, beaten 1 teaspoon fresh chopped thyme leaves 6 fresh basil leaves, chopped Kosher salt and freshly ground black pepper Instructions: Wash and pat dry the mushrooms. Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper. Set aside, when cool add flour, beaten egg, and chopped fresh herbs. Stir to combine well. Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil. Fry, turning once, until both sides are lightly golden. Add more oil, if necessary, to fry the remaining batter. (Please note because different flour absorbs different amounts of liquid you may need to add more flour.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11659,"No Cornmeal Cornbread 2 1/2 cups all-purpose flour (see Cook's Note) 3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup sour cream
3/4 cup whole milk
1 stick unsalted butter, melted, plus more for the baking dish
2 ears corn, kernels cut off (about 2 cups)
2 large eggs
Instructions: Preheat the oven to 400 degrees F. Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl.
Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter.
Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 11660,"Honey Tangerine Soda 3 ounces freshly squeezed honey tangerine juice 1-ounce grenadine Club soda Orange wheels, to garnish Instructions: To a tall, ice-filled mixing glass, add tangerine juice and grenadine. Shake and pour into an ice-filled tumbler. Top with club soda. Garnish with orange wheels.; ","[Grenache, Pinot Grigio, Prosecco]" 11661,"Roasted Leg of Lamb Sandwich 1/4 cup canola oil 1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1 head garlic, chopped
Kosher salt and fresh cracked black pepper
1 boneless, rolled and tied leg of lamb
1 baguette
Harissa, recipe follows Saffron Aioli, recipe follows Fennel Seed Slaw, recipe follows 2 1/2 pounds red Fresno peppers or other hot red peppers 3 tomatoes
2 carrots
2 ribs celery
3 heads garlic
3/4 cups vegetable oil
1 bunch fresh parsley
1 ounce fresh thyme
1 ounce kosher salt
1/2 cup tomato paste
1 quart water
2 cloves garlic 1 tablespoon salt
2 egg yolks
2 ounces harissa
2 ounces lemon juice
1 ounce saffron tea
2 cups canola oil
1/2 cup mayo or aioli 1/2 head cabbage, shredded
1/2 yellow onion, thinly sliced
1/4 cup Italian parsley leaves
3 tablespoons red wine vinegar
1 tablespoon toasted whole fennel seed
1 teaspoon sugar
Kosher salt
Instructions: Combine the canola oil, rosemary, thyme, garlic and some salt and pepper and rub all over the leg of lamb. Wrap and refrigerate overnight.
Preheat the oven to 225 degrees F. Roast the lamb until the internal temperature has reached 135 degrees F (for medium-rare), 3 1/2 to 4 1/2 hours. Let rest 20 minutes. Toast the baguette. Slice the lamb and place on the baguette along with some Harissa, Saffron Aioli and Fennel Seed Slaw. Cut into 8 portions and serve.
Preheat the oven to 375 degrees F. Roughly chop the peppers, tomatoes, carrots and celery. The garlic can be cut in half and added without peeling the cloves. Add the chopped vegetables, garlic, vegetable oil, parsley, thyme and salt to a large braising pan. Roast in the oven for 1 hour, stirring every 10 to 15 minutes. Add the tomato paste and 2 cups water. Continue cooking, stirring and adding 2 more cups water, until the vegetables are very tender, 2 more hours. Remove from the oven and pass through a food mill. The harissa may be divided into 1/2 cup dollops and frozen on a cookie sheet.
Combine the garlic and salt in a food processor until they form a paste. Add the egg yolks, harissa, lemon juice and saffron tea and combine. Slowly add the canola oil, with the food processor running, until the oil has been emulsified. Combine the mayo, cabbage, onions, parsley, vinegar, fennel seeds and sugar. Season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 11662,"Bacon-Wrapped Jalape?o Popper Chicken 4 large jalape?o peppers (about 3 ounces each) 4 ounces cream cheese, divided into 4 pieces, chilled 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 4 small boneless, skinless chicken breasts (about 5 ounces each) 4 thin slices Colby Jack cheese 20 slices bacon (about 1 1/2 pounds) Instructions: Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalape?o; you should see the white ribs attached to the walls of the jalape?o. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalape?o from the top to the tip. Carefully, without breaking the jalape?o in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalape?os turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool. Stuff each cooled jalape?o with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalape?o walls together.
Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalape?o crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalape?o, folding in the sides as you roll. Repeat with the remaining chicken and jalape?os.
Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
Prepare a grill for indirect grilling and heat to medium-high heat.
Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11663,"Online Round 2 Recipe - Grilled Chicken and Apple Wraps Reserved chicken tenders from Grilled Lemon Herb Chicken Reserved red onion from Steamed Mahi Mahi with Vegetables Reserved zucchini and squash from Steamed Mahi Mahi with Vegetables 1 apple, peeled and chopped 2 tablespoons low-fat mayonnaise 2 teaspoons spicy brown mustard 1 tablespoon chopped fresh parsley leaves Kosher salt and freshly ground black pepper 2 flour tortillas Instructions: Chop the reserved chicken and vegetables and mix them all together along with the apple. In a small bowl, whisk together the mayonnaise, mustard, parsley, and salt and pepper, to taste. Toss with the chopped chicken mixture. Divide the mixture among the tortillas, wrap up, and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 11664,"Confit De Canard 4 duck legs (about 3 pounds/1.35 g) 2 cloves garlic, peeled and split in half 1 ounce/30 g coarse salt 4 peppercorns 2 bay leaves 2 sprigs fresh thyme 5 cups/1 kg (not a litre, weigh it!) duck fat, melted, more if needed to cover the legs completely Instructions: Rub the duck legs all over with the split garlic cloves and put them in a glass bowl with the salt, pepper, bay leaves, and thyme. Cover with a tea towel and refrigerate overnight or up to 48 hours, turning once. Heat the oven to 200 degrees F. Rinse the duck and pat dry with a towel. Set the legs in a baking dish and tuck in the garlic cloves. Pour over enough fat to cover them, place over heat and when you see the first bubble, set it on a rimmed baking sheet in the oven and bake uncovered until the meat is very tender and shrinks away from the bone, about 4 hours. Cool slightly in the fat, then carefully lift them out. While the confit cooks, soak 2 wooden skewers in a saucepan and boil 5 minutes to sterilize. Lay in the bottom of two sterilized glass loaf pans (breaking the sticks if needed). Lay on the duck legs and ladle over the fat, leaving any juices behind. Make sure they are well covered. Cover with foil or plastic wrap, and refrigerate a week to mellow. To cook, remove the pans from the fridge and set in simmering water about 20 minutes, so you can pull the legs out without breaking. Heat the oven to 350 degrees F and lay the legs skin-side down with a little fat around them in a cast iron pan. Bake until hot, about 15 minutes. Remove and turn oven to broil. Turn legs skin-side up and broil to crispen skin, about 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11665,"Vegetable Tian Good olive oil 2 large yellow onions, cut in half and sliced 2 garlic cloves, minced 1 pound medium round potatoes, unpeeled 3/4 pound zucchini 1 1/4 pounds medium tomatoes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon fresh thyme leaves, plus extra sprigs 2 ounces Gruyere cheese, grated Instructions: Preheat the oven to 375 degrees F. Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish. Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11666,"Bleu Cheese and Bacon Burgers 4 tablespoons butter 2 tablespoons bleu cheese crumbles (recommended: Treasure Cave) 1 1/2 pounds lean ground beef 1/2 cup bleu cheese crumbles (recommended: Treasure Cave) 1/4 cup real bacon pieces (recommended: Hormel) 1 tablespoon Montreal steak seasoning (recommended: McCormick Grill Mates) Salt and freshly ground black pepper 4 onion rolls, toasted Lettuce, tomato, onion Sliced avocado, optional Instructions: For bleu cheese butter: In a small bowl with a fork, smash together butter and 2 tablespoons bleu cheese crumbles; set aside. In a mixing bowl, stir to combine ground beef, 1/3 cup bleu cheese crumbles, bacon pieces, and steak seasoning. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns. Cover with plastic and set aside in refrigerator. Set up grill for direct cooking over high heat. Brush and oil grate before cooking. Salt and pepper burgers and place on hot grill. Cook for 4 to 5 minutes per side for medium. Serve hot on toasted onion roll. Spread with bleu cheese butter, lettuce, tomato, onion, and sliced avocado, if using. INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11667,"Smoked Salmon Spread 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon prepared horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 pound (4 ounces) smoked salmon, minced Instructions: Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers. If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11668,"Marinated Lamb Kebabs 1 pound plain yogurt (regular or lowfat) 1/4 cup good olive oil, plus more for brushing grill 1 teaspoon lemon zest 1/4 cup freshly squeezed lemon juice (2 lemons) 5 tablespoons fresh whole rosemary leaves 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 pounds top round lamb 1 red onion Instructions: Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days. Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill. Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes. Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare. ","[Syrah, Tempranillo, Garnacha, Barbera]" 11669,"Baja Lobster and Mango Salad 1 large orange 2 cooked lobster tails, shelled and meat chopped into bite-sized pieces 1/2 firm but ripe avocado, pitted, peeled and flesh diced 1 mango, peeled, pitted and diced 2 finely chopped scallions, white and pale green parts only 2 cups mixed baby greens salad mix 2 tablespoons extra-virgin olive oil 1 large lime, juiced Salt and freshly ground black pepper Instructions: Salad: Using a sharp knife, remove the peel and white pith from the orange. Working over a small bowl, slice between the membranes to release the orange segments, letting the juice and segments fall into the bowl (reserve the juice for the dressing). Using a slotted spoon, transfer the orange segments to a large bowl. Add the lobster, avocados, mango, and scallions. Dressing: In a small bowl, whisk together the olive oil and lime juice. Whisk 2 tablespoons of the reserved orange juice into the dressing and season with salt and pepper, to taste. Pour the dressing over the lobster mixture and toss gently to coat. Divide the salad greens between 4 glasses or bowls. Spoon the lobster salad on top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 11670,"Instant Pot Chicken and Dumplings 4 tablespoons unsalted butter 1 tablespoon baking powder 1 3/4 cups plus 2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper 1 cup whole milk, at room temperature 1 small onion, chopped 2 medium celery stalks, chopped 2 medium carrots, chopped 2 cloves garlic, minced 1 tablespoon fresh thyme leaves 2 cups chicken stock 1/2 cup dry white wine 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 1 cup frozen peas 1/4 cup chopped fresh flat-leaf parsley
Instructions: Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave. Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
Set a 6-quart Instant Pot? to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11671,"Zucchini Noodles 2 zucchini 1 tablespoon butter
1 tablespoon olive oil
Kosher salt and freshly ground black pepper 1/4 cup shredded Parmesan
3 Roma tomatoes, diced
2 cloves garlic, minced
3 fresh basil leaves, cut into chiffonade Instructions: Using a vegetable peeler, peel the zucchini into long ribbons. Set a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the skillet for 1 to 2 minutes. Sprinkle in some salt and pepper. Add the Parmesan, tomatoes and garlic and toss to heat through. Sprinkle over the basil and serve within a few minutes, before the zucchini gets too soft! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 11672,"My Mother's Bread 1/4 cake fresh yeast (about 5 grams) 1/4 cup warm water 5 pounds all-purpose flour 1/4 cup salt 1 1/2 cups water, room temperature Instructions: Stir the yeast into the warm water and let stand until creamy and foamy, about 10 minutes. Add the yeast mixture to the flour and mix well. Add in the salt. Add as much water as needed, until dough comes together and is smooth. Move to a lightly oiled bowl. Cover with towel and let rise in a warm spot until double in size, about 30 minutes. Preheat the oven to 350 degrees F. Butter and flour 3 bread pans. Remove risen dough from bowl and punch down. Divide dough and put into prepared pans. Bake bread for 45 minutes, until it is blond in color. Lower the oven temperature to 275 degrees F and continue baking for another 45 minutes, or until nicely browned. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11673,"Spicy Steak Quesadilla 4 (12-inch) flour tortillas 1/2 cup grated Cheddar, plus 1/4 cup 8 ounces sirloin steak, grilled to desired doneness and thinly sliced 1 to 2 tablespoons minced jalapeno 1/4 cup salsa, plus more for serving Vegetable oil, for cooking Cilantro sprigs, for garnish Instructions: Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the Cheddar, spreading evenly over the tortillas. Divide the steak among the tortillas and sprinkle with the desired amount of jalapeno. Top with salsa and remaining 1/4 cup cheese. Top with remaining tortillas and press to seal. Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla. Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 11674,"Deviled Eggs 6 large eggs 1/4 cup mayonnaise 1 1/2 tablespoons sweet pickle relish 1 teaspoon yellow mustard Salt and pepper Paprika, for garnish Instructions: Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour. Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11675,"Mock Beef Tenderloin 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning 2 tablespoons Irvine Spices Garlic Pepper 1 1/2 to 2 pound beef shoulder 2 tablespoons grapeseed oil, divided 1 large red onion, sliced 2 cups white mushrooms (about 6 ounces), cleaned, trimmed and sliced Salt and freshly ground black pepper Instructions: Rinse beef shoulder to remove any unwanted residue, pat dry with paper toweling, and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to \cure\ the meat.) Preheat oven to 425 degrees F. In an ovenproof skillet heat 1 tablespoon of the oil over high heat, and sear all sides of beef. Cover pan (with lid or foil) and transfer to oven to finish cooking, bringing to an internal temperature of 115 degrees F on an instant-read thermometer, about 30 minutes. While the beef is in the oven, heat remaining oil over medium-high heat and cook the onions until they are translucent. Add the mushrooms and cook until they soften and begin to give up their juices. Season, to taste, with salt and pepper. Remove beef from oven and let rest to carryover cook to an internal temperature of 132 degrees F for medium-rare, about 10 to 15 minutes. Slice beef into steaks, and transfer to serving dish. Top with onion and mushrooms. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 11676,"Christmas Stuffing with Bacon 8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces 4 1/2 cups low-salt chicken broth 3 tablespoons chopped fresh thyme 1 1/4 cups short-grain brown rice 1 1/4 cups wild rice 2 tablespoons unsalted butter, at room temperature 2 tablespoons extra-virgin olive oil One 14-ounce bag frozen pearl onions, thawed 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 12 ounces (3 large) portobello mushrooms, shredded or thinly sliced 8 ounces Brussels sprouts, trimmed and thinly sliced 1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional Instructions: Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels. For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork. For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes. Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11677,"Sausage, Pumpkin and Arborio Soup 2 tablespoons EVOO, plus more for drizzling 1 pound bulk Italian sweet sausage with fennel 3 to 4 cloves garlic, chopped 1 onion, chopped 1 large bay leaf 1 butternut squash or small pumpkin (2 pounds), peeled and cut into 3/4-inch dice Kosher salt and freshly ground pepper
Freshly grated nutmeg 6 cups chicken stock 2 cups half-and-half 1 small bunch Tuscan kale, stemmed and chopped 3/4 cup Arborio rice A few fresh sage leaves, torn Shaved Parmigiano-Reggiano, for serving Instructions: Heat the EVOO in a soup pot or large Dutch oven over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions and cook until soft, about 5 minutes. Add the bay leaf and squash and season with salt, pepper and a little nutmeg. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale. Simmer until the squash is tender, about 20 minutes.
Add the rice and simmer until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage.
Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano and a drizzle of EVOO. Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 11678,"Swordfish and Spaghetti with Citrus Pesto 1 pound spaghetti pasta (recommended: Barilla) 1 bunch fresh basil, about 3 cups leaves 1/2 cup toasted pine nuts 1 clove garlic 1 lemon, zest grated and juiced 1 orange, zest grated and juiced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1 cup grated Parmesan 4 (6-ounce) swordfish steaks Extra-virgin olive oil Salt and freshly ground black pepper 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 and reserve 1/2 cup of the pasta liquid. Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water. Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet. Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 11679,"Summer on the Porch Punch 1 1/2 oz. vodka 1 1/2 oz. sweet red vermouth 1 oz orange curacao 1/2 oz. gin (Tanguary No. 10, if possible) 1/2 oz. cherry brandy 1-2 dashes bitters 2 oz. ginger ale 2 oz. lemonade (sparkling, if possible) Splash club soda (only if sparkling lemonade is unavailable) Assorted summer fruits, sliced (peach, apricot, blueberries, raspberries, strawberries) Instructions: Combine vodka, vermouth, gin, curacao and cherry brandy in a pitcher. Fill with ice and stir to chill. Strain mixture into a highball glass filled with ice. Add one or two small slices each of peach, apricot and strawberry and two or three of each type of berry to the middle of the glass and some on top. Add bitters. Add ginger ale and lemonade. Garnish with mint leaves and lemon rind. ","[Gewrztraminer, Riesling, Moscato, Sauvignon Blanc]" 11680,"Jerk Rib-Eye with Honey Glazed Plantains and Sauteed Collard Greens 1 (12-ounce) rib-eye steak Jerk seasoning, recipe follows Plantains, recipe follows Collard Greens, recipe follows 1 tablespoon allspice 1/4 teaspoon ground cinnamon 1/4 cup light brown sugar 1 teaspoon red pepper flakes 1/4 teaspoon ground cloves 1/4 teaspoon ground cumin 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons canola oil Canola oil 1 ripe plantain 4 ounces butter 1/4 cup finely chopped fresh scallions 1/4 cup honey 1/4 cup finely chopped fresh parsley leaves 12 ounces fresh collard greens, coarsely chopped 1 tablespoon butter 1/4 cup finely diced onion Crushed red pepper flakes 1/4 cup chicken stock Kosher salt and freshly cracked black pepper Instructions: Preheat grill or grill pan on high heat. Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens. In a medium bowl, combine all ingredients with 2 tablespoons of canola oil. Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon. Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain. In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 11681,"Quintessential Mac N Cheese 5 cloves chopped garlic, plus 3 cloves whole garlic 3 bay leaves Salt Freshly ground black pepper 1 teaspoons paprika, plus more to taste 1 teaspoon smoked paprika 3 quarts water, boiling 1 pound dry elbow macaroni 1 teaspoon dry mustard Olive oil, to taste 1 pound aged sharp Cheddar 3/4 cup white Cheddar 3 ounces Asiago 3 ounces Pecorino 3 ounces Gorgonzola 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 1/2 cups heavy whipping cream 1/3 cup creme fraiche 1 teaspoon dry mustard 1 tablespoon Dijon mustard 1 teaspoon paprika 1/2 teaspoon smoked paprika 1 lemon, juiced, 1/2 lemon, zested 2 teaspoons finely ground Mediterranean sea salt 2 teaspoons ground black pepper 3 organic eggs, beaten 1 cup olive oil 1 lemon, zested 2 ounces basil leaves 2 ounces raw pine nuts 1-ounce feta cheese Salt Freshly ground black pepper 1 cup heavy whipping cream 1/3 cup creme fraiche 1 tablespoon Dijon mustard 1 teaspoon dry mustard 1 teaspoon paprika Salt Freshly ground black pepper French bread, cut diagonally Unsalted butter, as needed Instructions: For the pasta: Prepare pasta stock by adding 5 cloves garlic, bay leaves, salt, pepper, paprika, smoked paprika, to the water. Bring to a boil and simmer for 15 minutes. Remove from heat. Strain stock and return liquid to the pot. Bring to a boil and add macaroni until done. Strain pasta and toss with dry mustard. Toss in salt, pepper, and olive oil to taste. Grate all the cheeses, making sure to keep Asiago and Pecorino separate from the Cheddars. Crumble the Gorgonzola cheese. Melt the butter and add the flour through a fine-mesh sieve. Add cream and creme fraiche. Add dry mustard, Dijon mustard, paprika, smoked paprika, lemon juice, lemon zest, salt, and pepper. Add Gorgonzola and Cheddar cheeses to the sauce, returning to low heat. Add the pasta to the cheese sauce and add egg, combine well. Top with grated Asiago and Pecorino. Put in individual crocks and bake until bubbly golden brown, about 20 to 25 minutes. For the pesto: Blend the olive oil, lemon zest, basil, pine nuts, feta, salt and pepper in a blender or food processor to make basil pesto. In a saucier, combine the heavy cream, creme fraiche, Dijon mustard, dry mustard, paprika, salt, and pepper. Cook on medium heat until flavors meld and sauce reduces. Cut bread into 8 toastettes. Season with salt, pepper and butter. Put in oven to toast. Remove and drizzle with basil pesto and cream sauce. Serve macaroni and cheese and serve immediately with toastettes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11682,"Cinnamon Latte Rolls 2 packages crusty loaf French bread dough 1/4 cup butter, softened 1/2 cup brown sugar, packed 1 teaspoon ground cinnamon 2 teaspoons instant coffee 1 stick butter, softened 3 cups sifted powdered sugar 1 teaspoon vanilla extract 1/4 cup milk 4 teaspoons instant cappuccino-flavored coffee mix Instructions: Remove dough from canisters, fold each roll of dough in half and wrap together loosely with plastic wrap. Place wrapped dough in the refrigerator and let rest at least 2 hours. Preheat oven to 350 degrees F. Lightly grease 2 (8-inch) cake pans. In a small bowl, combine brown sugar, cinnamon, and instant coffee. Set aside. On a lightly floured surface, place 1 piece of the folded dough on top of the other piece of dough and flatten. Roll dough into an 8 by 14-inch rectangle. Spread softened butter over surface of dough and sprinkle with the sugar-cinnamon-coffee mixture. Starting with the long edge, roll dough like a jelly roll. Cut into 12 pieces and divide between the 2 prepared cake pans. Bake 25 to 30 minutes until golden brown. Allow to cool 10 minutes before spreading with icing. For icing: In a medium mixing bowl with a handheld mixer, beat together softened butter and sifted powdered sugar adding the sugar 1 cup at a time. Beat until light and fluffy. Add remaining ingredients and beat until combined. Spread or drizzle over cooled rolls. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 11683,"Ja'dilla (Jaden's Quesadillas) Eight 10-inch flour tortillas Cooking spray 4 cups shredded Cheddar 1/2 teaspoon seasoning salt, such as Lawry's 3 green onions, thinly sliced 4 tablespoons unsalted butter Prepared salsa and guacamole, for serving Instructions: Preheat the oven to 350 degrees F. Place 4 tortillas on a baking sheet greased with cooking spray or lined with parchment paper. Divide the cheese among the tortillas, sprinkling it evenly onto each tortilla. Sprinkle the seasoning salt over the cheese and then top with the green onions. Top each with the remaining 4 tortillas. Bake until the cheese is melted. Remove the quesadillas from the oven and slice into quarters. In a large skillet, melt 1 tablespoon of butter over medium-high heat and add 4 pieces of quesadilla. Toast the pieces in the pan until crispy and golden. Repeat with the remaining 3 quesadillas. Serve warm with salsa and guacamole. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 11684,"Bloody Mary with Pickle Juice and Horseradish Ice Cubes 1 tablespoon fresh lime juice, chilled, plus 1/2 lime Celery Salt, recipe follows 2/3 cup seasoned tomato juice, such as V8
1/4 cup fermented pickle juice, taken from pickles such as Bubbies, chilled
3 tablespoons vodka, chilled
2 teaspoons (lightly packed) freshly grated horseradish or good-quality store-bought prepared horseradish
Dashes hot sauce, such as Tabasco Horseradish Ice Cubes, recipe follows Fermented pickle spear Beef stick
Small cube aged cheddar
2 teaspoons celery seeds 2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
2 cups whole milk 1/2 cup freshly grated horseradish or 6 tablespoons good-quality prepared horseradish
1 to 2 teaspoons sugar
1/4 teaspoon fine sea salt
Instructions: Rub the edge of a pint glass with the cut side of the lime half and upturn the glass into a saucer of celery salt to create a salt rim. Add the tomato juice, pickle juice, vodka, lime juice, horseradish, hot sauce and a good pinch of celery salt to the pint glass. Stir to combine. Fill the glass with Horseradish Ice Cubes. With a short skewer, impale the top of the pickle spear, the beef stick and the cheddar cube, and set the skewer across the glass so that the pickle and beef stick are submerged in the drink and the cheddar hangs over the surface of the drink. Serve immediately. Mix the celery seeds, salt and black pepper together in a small bowl. Whisk together the milk, horseradish, sugar and salt. Pour into an ice cube tray and freeze until solid, 4 hours to overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]

" 11685,"Gingerbread and Lemon Curd Trifle with Blackberry Sauce Nonstick vegetable oil spray 3 cups all-purpose flour 2 tablespoons ground ginger 2 teaspoons baking soda 1 1/4 teaspoons ground cinnamon 3/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 3 tablespoons minced crystallized ginger 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1 cup (packed) golden brown sugar 3 large eggs 1 cup molasses 1 cup boiling water 2 1/2 teaspoons grated lemon peel Lemon Curd Filling, recipe follows Blackberry Sauce, recipe follows 2 (11-ounce) jars prepared lemon curd 2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks 2 pints fresh blackberries, or 1 bag frozen blackberries, thawed 1/4 cup sugar Pinch salt 2 tablespoons framboise (raspberry liqueur) 1 tablespoon fresh squeezed lemon juice Instructions: Position rack in center of oven and preheat to 350 degrees F. Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes. To assemble: Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving. Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle. Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 11686,"Chorizo Refried Beans 4 links smoked Mexican chorizo 1/4 cup extra-virgin olive oil 1/4 white onion, finely diced 2 cloves garlic, peeled and chopped 2 (15.5 ounce) cans red kidney beans 1 to 2 cups low-sodium chicken stock Kosher salt and freshly ground black pepper Instructions: Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Transfer to a serving bowl. ","[Rioja, Tempranillo, Garnacha, Barbera]" 11687,"Bacon, Mushroom, and Cheese Omelet 3 large eggs 2 tablespoons milk 1 1/2 tablespoons unsalted butter 3 strips crisply fried bacon 1 cup baby portobello mushrooms, sliced and cooked 1/4 cup grated gruyere cheese 1 scallion, sliced thin, for garnish Instructions: Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 7-inch nonstick skillet over medium-high heat. Add the eggs and scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and cheese, and cook for 1 minute. Carefully slide 1 end of the omelet onto a plate while folding the other end over on top, like a taco. Garnish with scallions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11688,"Smoked Duck Breast with Goat Cheese Grit Cake, Grilled Asparagus and Smoked Blueberry Sauce 1 cup ground grits 1 cup cream
4 tablespoons unsalted butter Kosher salt and ground black pepper One 8-ounce package goat cheese
Olive oil, for oiling griddle 1/2 cup plus 2 tablespoons kosher salt 1 tablespoon ground black pepper Four 6- to 8-ounce duck breasts, skin on
Olive oil or melted butter, for basting Kosher salt and ground black pepper 20 stalks fresh asparagus, woody ends cut off
Oil, for seasoning 1 pint fresh blueberries 2 tablespoons dark brown sugar
1 shot (3 tablespoons) dark rum
Instructions: For the grits: Add grits to 2 cups of water in a heavy-bottomed steel pot. Bring to a light simmer over low heat, stirring frequently. When the grits start to thicken to an oatmeal consistency, add 1 cup of water and continue to cook in the same manner. Repeat with 1 more cup water. Once the grits start to thicken once more, add the cream and continue to cook, stirring frequently, until the grits thicken again. Add the butter and allow to melt throughout. Season to taste with salt and pepper. Allow grits to cool, loosely covered, 2 hours, or up to overnight in the refrigerator. Reheat the grits over low to medium heat, stirring well, adding additional milk or cream if needed for the right consistency. Add the goat cheese and mix well. Add more salt and pepper if needed. Oil a hot skillet or griddle, then add a 6-ounce ladle or scoop of goat cheese grits. Cook through until a brown crust has developed on the bottom of the grit cake, about 5 minutes. Carefully flip the grit cake with a spatula or pancake turner, making sure to get between the crust and the skillet, rather than between the crust and the grits. Continue to heat through until a bottom crust has developed, roughly 5 more minutes. For the duck: Prepare a smoker or grill for indirect cooking at 225 degrees F. Stir together salt and pepper in a bowl. Lightly rub duck breasts with salt and pepper, and place in your smoker or over indirect heat on your grill. Cook, undisturbed, until lightly browned from the smoke and an instant-read thermometer inserted in the thickest part registers 150 degrees F, about 45 minutes. Remove from smoker and allow to rest at least 15 minutes. Preheat a grill (if you used a smoker) for cooking at 225 degrees F. To crisp the skin, lightly run a sharp knife in a cross-hatch pattern on the skin, then baste lightly with oil or melted butter. Place skin-side-down on the grill until skin is crispy but duck meat is not overcooked, about 5 minutes. For the asparagus: Meanwhile, preheat a grill for cooking over medium heat. Heat a large amount of water in a large stockpot over high heat. Add a generous handful of salt. Bring to a roiling boil. Add asparagus to the boiling water. (If you have a steamer basket, this is an excellent time to use it, as it makes fishing the asparagus out a breeze.) Cook the asparagus until just turning soft while still maintaining a bright green color. Remove the asparagus from the hot water and allow to cool completely, preferably in ice water. Rub the asparagus lightly with olive oil, salt and pepper. Place on the grill and cook until desired level of char appears on the stalks, about 5 minutes. For the smoked blueberry sauce: Meanwhile, add blueberries to a skillet or aluminum pan. Place blueberries in the smoker alongside the duck, taking care to leave room for air to circulate, and smoke until the berries take on a dusky midnight blue appearance, about 15 minutes. (Longer cooking will lead to stronger smoky flavor in the berries.) Remove the berries from the smoker, then heat them on the stove over high heat with the dark brown sugar. Add the dark rum, being careful of flames. Allow the alcohol to burn off and continue to heat the pan, stirring, until the sugar has dissolved, the berries have released some of their juices, and the sauce is thickened, about 10 minutes. Serve the duck breast over the grits with the sauce and asparagus. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 11689,"Summer Garden Salad 1/2 cup buttermilk 1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh dill
1 teaspoon garlic powder
1 teaspoon white vinegar
Kosher salt and freshly ground black pepper 1 head green leaf lettuce, chopped 3 heirloom tomatoes, cut into wedges
4 mini cucumbers, cut into wedges
1 orange bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
Instructions: For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin. For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11690,"Chocolate Hazelnut Cupcakes 4 eggs
1/3 cup hazelnut liqueur, such as Frangelico 3 1/3 cups all-purpose flour
1 3/4 cups granulated sugar
1 cup hazelnut meal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
12 ounces butter
1 cup sour cream
6 ounces unsalted butter
8 ounces powdered sugar
3 tablespoons torrone-flavored paste
2 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1 pound 4 ounces unsalted butter
2/3 cup corn syrup
10.6 ounces chocolate hazelnut spread, such as Nutella Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside. In a medium bowl, whisk together the eggs and liqueur until blended, and set aside. In a large bowl of an electric stand mixer on low speed, gently combine the flour, granulated sugar, hazelnut meal, baking powder, baking soda and salt until blended. Add the butter and sour cream and beat on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In three separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes. For the torrone filling: Mix together the butter and powdered sugar with the paddle attachment in an electric mixer. Once thoroughly combined, add the torrone paste. Continue to mix until evenly distributed. For the chocolate hazelnut fudge: In a food processor, place the powdered sugar, cocoa and salt. Blend to remove any lumps. Add in the butter and blend until smooth. Add the corn syrup. Process just until combined, and then scrape down the sides. Pulse. Add the chocolate hazelnut spread, and then pulse until completely combined, smooth and creamy. To assemble: Core each cupcake, and then fill with the torrone filling. Using a round tip and pastry bag, ice each cupcake with chocolate hazelnut fudge, creating a swirl on top. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 11691,"Roasted Pear Sauce 4 red skinned Bartlett pears 1/2 cup extra virgin olive oil, divided 6 garlic cloves 2 shallots 1 quart chicken broth, low sodium 2 tablespoons fresh rosemary leaves 2 tablespoons balsamic vinegar Instructions: Split the pears in half and cut out the core. Brush the flesh with 2 tablespoons olive oil and place face down on a hot grill. Wrap the garlic and shallots in an aluminum foil pouch, pour in 2 tablespoons olive oil along with a little bit of water to create steam and seal. Place the packets on the hot grill and roast until soft, about 15 minutes. In a saucepan, combine remaining oil, chicken broth, rosemary and vinegar. Add the grilled pears, roasted garlic and shallots to the saucepan. Cook until the mixture reduces by half. Transfer the sauce to a blender and puree until smooth. Serve with Leg of Lamb. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 11692,"Biscuits de Chocolat Small Chocolate Cakes 2 (1-ounce) squares semisweet chocolate, grated 1 cup sugar 4 egg yolks 8 egg whites, beaten stiff 1/2 cup cake flour 2 tablespoons confectioners' sugar Instructions: Preheat the oven to 325. Beat the grated chocolate, sugar, and egg yolks in a bowl until thick and creamy. Fold in the stiffly beaten egg whites. Sift the flour over the mixture and fold it in gently. Set cupcakes papers out on a cookie sheet and spoon a small amount of batter - not more than 1/4 cup - into each one. Sift the confectioners' sugar over the batter. Bake immediately, until the tops are firm, about 15 to 20 minutes. Remove from oven and cool on a wire rack. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 11693,"Pecan-Crusted Catfish with Spicy Cream Sauce Four 4-ounce catfish fillets Kosher salt and freshly ground black pepper 2/3 cup cornmeal 1/2 cup pecans 1/4 cup flour 1/2 cup milk 1 egg 1/4 cup vegetable oil 2 chunks yellow onion (about 1/4 small onion total) 1 clove garlic, smashed 1/2 cup chicken stock 1/2 cup white wine 1 tablespoon steak sauce Juice of 1/2 lemon (about 3 tablespoons) 3 tablespoons sour cream 3 tablespoons unsalted butter Rice or mashed potatoes, for serving Instructions: For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick). For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11694,"Levi's Homecoming Lamb 2 green onions, white tips removed, chopped 1/2 hot red cl, preferably Scotch Bonnet, seeded and finely chopped (wear gloves) 3 tablespoons finely chopped fresh mint leaves 6 allspice berries 3 fresh thyme sprigs, leaves picked Juice of 2 limes 1 tablespoon olive oil Kosher salt and freshly ground black pepper 4 (4.5-ounce) lamb rumps (top round lamb) 3 tablespoons sunflower or groundnut oil (peanut) 1/3 cup water 4 ounces Jamaican or Irish stout 1 1/2 tablespoons brown sugar Fresh mint sprigs, for garnish Rice and Peas, recipe follows 1 fresh coconut 3 1/3 cups warm water, plus more as needed 1 (14-ounce) can black beans, drained and rinsed 1/2 onion, coarsely chopped 1 hot red cl, preferably Scotch Bonnet, whole and undamaged 1 green onion, bruised with a rolling pin 1 clove garlic, peeled 7 allspice berries 2 fresh thyme sprigs 2 tablespoons butter Kosher salt and freshly ground black pepper 16 ounces Basmati rice Instructions: For the paste: Pound the green onions, cl, mint leaves, allspice berries, thyme leaves, lime juice, olive oil, salt, and pepper in a mortar and pestle, grinding them as hard as you can. For the lamb: Wash the lamb rumps and pat them dry with paper towels. Mix the spice paste with the lamb in a bowl, using your hands to get it well coated. Cover the bowl, and let the meat rest for at least 1 hour, or overnight, in the refrigerator. Heat the oil in a medium-sized heavy-bottomed saucepan. Once hot, add the lamb. Immediately cover the pan with a lid, and turn the heat down to medium. Cook for 5 minutes. Swirl the water in the bowl in which the lamb was marinated and add the liquid to the pan. Cover once again and cook for another 5 minutes. In a small bowl, combine the stout and brown sugar. Now, remove the lid, add the stout mixture, and bring everything to a boil. Immediately reduce the heat to low, and cook for around 8 minutes, or until the lamb is cooked through. The cooking juices should evaporate, leaving you with a lovely, dark and glossy stew with a bitter, hot, and sweet flavor. Garnish the dish with fresh mint sprigs and serve with Rice and Peas. To make Rice and Peas: First break into the coconut. Choose one of the 3 eyes that you are most likely to be able to puncture. Cook's Note: Youll see them at one end. Only one will work. Try to penetrate the eye with a strong, sharp-tipped knife. If the hole doesnt give, try the others. Pour the coconut water out through its eye and set it aside in a small bowl. Smash the coconut open, and, using a small, sharp knife, lever the coconut flesh away from the shell. Cook's Note: Doing this outside against some concrete is a good idea. Grate the coconut into a bowl. Pour 2 3/4 cups water over the shreds, and stir. Strain the coconut flesh from the water in fistfuls, and squeeze out all its juices over the bowl. Place the squeezed clumps of grated coconut into a sieve, transfer the coconut water to a saucepan and tip the squeezed coconut back into the bowl. Cover the coconut shreds with the remaining clean water and, once again, lift the coconut flesh up from the water in fistfuls and squeeze out all its juices. Transfer the prepared coconut water to the saucepan, and discard the squeezed-out flesh. If desired, incorporate the fresh coconut water to the saucepan at this stage. Then, add the black beans, onion, cl, green onion, garlic, allspice berries, thyme, butter, and adjust their seasonings with salt, and black pepper. Bring everything to a boil, cover, and then turn down the heat to medium, and simmer for 15 minutes. Meanwhile, rinse the rice under cold running water until the water runs clear. Drain the rice, and then add the rice to the saucepan with the reserved prepared coconut water or base in the saucepan. You may need to add some additional water to bring the liquid about 1-inch above the level of the rice. Season the cooking liquid with salt, and black pepper, bring it to a boil, and then cover the rice immediately. Turn the heat down to its lowest level, and simmer for 15 to 20 minutes. Don't stir it and don't peek inside! Once the rice is tender, fish out the cl, green onion, and thyme sprigs, fluff the rice with a fork, and serve immediately. ","[Syrah, Petite Sirah, Tempranillo, Garnacha]" 11695,"Ceviche, a Cold Seafood Soup 2 1/2 lbs. white fish 1 1/2 lbs. bay scallops 2 Tbs. good quality extra virgin olive oil 1 jalapeno pepper 1 sweet white onion (Maui or Vidalia) 1 garlic clove 2 Tbs. handpicked whole small cilantro leaves juice of 5 limes (zest and reserve as garnish) juice of 5 limes (zest and reserve as garnish)
juice of 2 lemons 3 red grapefruits 3 avocados salt pink peppercorns, coarsely ground white corn tortilla chips Instructions: Cut fish into half-inch cubes. Peel, deseed, finely dice and then mince jalapeno pepper. Finely dice sweet white onion and mince garlic clove. Pick cilantro.
Zest and juice limes and lemon, reserving zest. Combine above ingredients with olive oil in a bowl and refrigerate for an hour. Zest, then remove grapefruit peel and cut segments from the pith. Peel and seed avocados and cut into small cubes. Combine lime, lemon and grapefruit zest and rough chop. Stir together marinated seafood mixture with grapefruit segments, avocado cubes and zests. Salt and pepper to taste. Serve with white corn tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 11696,"Pickled Eggs 2 1/4 cups distilled white vinegar Kosher salt 1 tablespoon coriander seeds 1 tablespoon yellow mustard seeds 1 tablespoon sugar 1/2 small yellow or white onion, halved and thinly sliced 1/2 to 1 Fresno or other hot red cl, thinly sliced 12 hard-boiled eggs, peeled Tips from 9 inner celery ribs 6 sprigs dill Instructions: Bring the vinegar, 3/4 cup water, 3 tablespoons salt, the coriander seeds, mustard seeds, sugar, onions and chiles to a boil in a medium saucepan over medium heat, stirring to dissolve the salt and sugar. Reduce the heat, cover and let the brine simmer for 5 minutes. Meanwhile, pierce each egg all the way through about 6 times with a cake tester or toothpick. Put 2 eggs in each of 3 glass pint jars with lids, and tuck the celery and dill in around them. Ladle in enough brine to cover the eggs, add 2 more eggs to each jar and ladle in more brine to cover, leaving about 1/4 inch of space at the top. Close the jars, let cool to room temperature and refrigerate for at least 24 hours before serving. To serve, halve or quarter the eggs, and spoon some pickling liquid and vegetables over the top. (The eggs will keep, covered by liquid and refrigerated, for up to 5 days.) ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 11697,"Creamy Cheddar Grits 2 teaspoons kosher salt 1 cup fine quick-cooking grits (not instant) 1 1/4 cups half-and-half 2 tablespoons unsalted butter 1 1/2 cups grated aged sharp Cheddar cheese (4 ounces) 1/2 cup chopped scallions, white and green parts (4 scallions) 1/2 teaspoon freshly ground black pepper Grated Cheddar and chopped scallions, for garnish Instructions: Bring 4 cups of water to a boil in a heavy 4-quart saucepan. Add the salt, then slowly add the grits in a thin, steady stream, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 to 7 minutes. Add the half-and-half and butter to the grits and stir. The mixture will seem thin but it will thicken as it cooks. Bring to a simmer, stirring occasionally. Cover the pot, reduce the heat to low, and cook, stirring occasionally for 45 minutes, until very smooth and creamy. Off the heat, stir in the Cheddar, scallions, and pepper. Season to taste and serve hot with a sprinkle of grated cheese and scallions. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 11698,"Rigatoni with Cabbage and Fontina Kosher salt 12 ounces rigatoni 2 tablespoons extra-virgin olive oil 4 ounces Canadian bacon, chopped 1 small onion, sliced 1/2 head Savoy cabbage, roughly chopped (about 10 cups) Freshly ground pepper 1/4 cup chopped fresh parsley 4 ounces fontina cheese, cut into small cubes 1/2 cup grated Parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes. Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 11699,"Sweet Heat Baked Beans 1 pound thick-cut bacon, cut into small pieces 1 large Vidalia onion, diced
Four 15.5-ounce cans great Northern beans
1 cup molasses
1/2 cup tomato sauce
1/2 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon garlic powder
Kosher salt and freshly ground black pepper Candied Jalapenos, recipe follows 1 pound jalapeno peppers 1/4 cup brown sugar
1/2 teaspoon granulated garlic
1/2 teaspoon ground mustard
1/2 teaspoon cayenne pepper
Pinch kosher salt
2 tablespoons olive oil
Instructions: Preheat the oven to 350 degrees F. Cook the bacon in a large ovenproof saucepan or Dutch oven until the fat is rendered and the bacon is crisp, about 7 minutes, then set aside to drain on a paper towel. Add the onion to the pan and cook until softened, 8 to 10 minutes. Add the beans, molasses, tomato sauce, brown sugar, mustard, garlic powder, 1/4 cup water and salt and pepper to taste and stir to combine well. Let the mixture simmer for a minute or so. Transfer the pan to the oven and bake, uncovered, until the beans are very tender and dark and the sauce is thick, 1 1 /2 to 2 hours. Transfer to a serving dish and top with Candied Jalapenos and bits of bacon. Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Thinly slice the jalapenos and place in a single layer on the prepared baking sheets. Combine the brown sugar, granulated garlic, mustard, cayenne pepper and salt in a small bowl. Brush the slices of jalapeno with the olive oil. Sprinkle the sugar and spice mixture over the top. Bake until the jalapenos are crispy, 20 to 25 minutes. Set aside to cool. ","[Chardonnay, Merlot, Pinot Grigio, Tempranillo]" 11700,"Black Forest Cake 5 eggs 1/2 cup plus 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/4 cup plus 1 tablespoon bread flour 1/4 cup cocoa powder 1/2 cup plus 1 tablespoon pastry flour 1/4 cup plus 1 tablespoon oil 2 cups sugar 1 1/3 cups water 4 teaspoons cherry brandy 1/2 teaspoon cream of tartar 1 quart fresh cherries, pitted and halved 1 cup cherry brandy 1 1/3 cups milk, divided 1/3 cup sugar, divided 4 tablespoons cornstarch 2 eggs 2 tablespoons butter 1/2 teaspoon vanilla extract 1 pint heavy cream 3 tablespoons sugar Chocolate shavings for garnish Instructions: Preheat the oven to 375 degrees F. For the cake: Heat a skillet full of water to a bare simmer. In the large bowl of an electric mixer, whip eggs on high speed for 5 minutes. To the eggs add sugar, salt and vanilla and combine. Set the bowl into the hot water bath to heat the mixture to between 110 and 120 degrees F. Stabilize the mixture by whipping on medium speed for 15 more minutes. Meanwhile sift together the bread flour, the cocoa powder, and the pastry flour. Prepare the baking pans by greasing 2 (6-inch) diameter round pans and dusting with flour. Gradually fold the sifted dry ingredients into the egg mixture by hand. Slowly pour in the oil while folding. Fill the pans approximately 2/3 full with the batter and place immediately in the oven. Bake in preheated oven for 25 to 30 minutes. (The surface of the cake should spring back when touched.) Cool 10 minutes in the pans, then remove to wire racks to let cool completely. For the syrup: Combine the sugar, water, cherry brandy, and cream of tartar in a small saucepan. Cook over low heat stirring only until the sugar is dissolved and the syrup is hot. Cover and simmer gently for 2 minutes. Remove from heat, uncover and let cool. For the cherry filling: Place cherries in a small saucepot and add brandy, stirring to coat cherries. Heat over medium low heat until most of liquid evaporates, then remove from heat and let cool. For the pastry cream: Reserve 2 tablespoons of the milk then combine the rest of the milk with half the sugar and bring to a gentle boil. In a small bowl whisk the 2 tablespoons of reserved milk into the cornstarch to create a slurry. Add the other half of the sugar and then the eggs to the slurry and whisk to completely combine. Temper the egg mixture with the boiling milk. (This is done by spooning some of the milk into the egg mixture to equalize temperatures without cooking the eggs.) Return all liquids to the pot and bring to a boil, whisking constantly. Cook for 1 minute. Remove the milk mixture from the heat and whisk in butter and vanilla extract. Pour into a large pan, put plastic wrap directly on the surface, and allow to cool. Slice each of the cake rounds (horizontally) into 3 (1/2-inch) thick layers using a long thin knife or taut wire. Place the layers onto baking sheets (which have a rim) and pour cherry syrup over the layers, allowing them to soak. For the cream topping: Whip the heavy cream and sugar with an electric mixer to a medium peak. Assemble the cakes by spreading a layer of the pastry cream on the bottom layer, then placing brandied cherries on top. Place a second layer on top of cherries and repeat. Top with final layer of cake. (Each cake will have 3 layers.) Frost top layer of cake with whipped cream topping and garnish with cherries and chocolate shavings. ","[Riesling, Pinot Grigio, Moscato, Brachetto]" 11701,"Pasta With Escarole Kosher salt 12 ounces gemelli, fusilli or spaghetti 1 head escarole, roughly chopped 1 tablespoon pine nuts 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons breadcrumbs Freshly ground pepper 1/4 pound pancetta, cut into thin strips 2 cloves garlic, thinly sliced 1 red or green jalapeno pepper, thinly sliced (remove seeds for less heat) 2 tablespoons grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes. Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry. Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper. Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 11702,"Raspberry Bellini 1 bag frozen unsweetened raspberries, thawed 2 tablespoons sugar 1 bottle (750-ml) chilled brut Champagne Instructions: Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve. ",[Champagne] 11703,"Mashed Acorn Squash with Sunflower Seeds 2 acorn squash, cut in 1/2 and seeded 1/3 cup lowfat sour cream or more as needed 1 teaspoon ground cumin 1/2 teaspoon garlic powder Salt and freshly ground black pepper 1/4 cup shelled dry-roasted sunflower seeds Instructions: Place the acorn squash halves in a microwave-safe dish and cover with plastic wrap. Microwave on HIGH until the flesh is tender, 5 to 7 minutes. Using a spoon or ice cream scoop, remove the flesh from the squash and transfer to a large bowl. Add the sour cream, cumin, and garlic powder and mash together with a fork until blended and smooth, adding more sour cream, as necessary, to create a nice consistency. Season with salt and pepper. Spoon the squash onto plates and top with sunflower seeds just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 11704,"Pink Grapefruit Meringue Pies 15 graham crackers, crushed 1/2 cup finely grated semi-sweet dark chocolate 1/4 cup brown sugar 1/4 cup unsalted butter, melted 4 eggs, separate yolks from whites, at room temperature 1/4 cup freshly squeezed pink grapefruit juice 1/4 cup fresh lemon juice 1 teaspoon fresh grapefruit zest 1 teaspoon fresh lemon zest 1 1/4 cups brown sugar 1/3 cup cornstarch Pinch salt 1 1/2 cups water 2 tablespoons unsalted butter, melted 3 tablespoons white sugar 1 teaspoon white vinegar Instructions: Preheat the oven to 350 degrees F. To make the pie crust: In a resealable plastic bag, crush the graham crackers. Transfer the crushed graham crackers into a big bowl and mix in the grated dark chocolate shavings, brown sugar, and melted butter. Line 6 (4-inch) mini pie molds with the crust mixture, making crust about 1/8-inch thick. Bake for 8 to 10 minutes, then cool. To make the filling: In a bowl, combine egg yolks, fresh pink grapefruit juice, fresh lemon juice, pink grapefruit zest, and lemon zest. Mix and set aside. In a heavy saucepan add: brown sugar, cornstarch, a pinch of sea salt, and water. Bring to a boil over medium heat whisking constantly for 2 to 3 minutes, until the mixture thickens. Slowly whisk in a small portion of this mixture to the egg yolks-citrus mixture. Cook's Note: Be careful not to cook the yolks. Whisk the egg yolk-citrus mixture back into the pot, reduce the heat to low, add 2 tablespoons unsalted butter and whisk for 8 more minutes, until very thick. Cover and refrigerate the mixture for 3 hours. Preheat the oven to 375 degrees F. To make the meringue: In clean bowl, combine the 4 egg whites, white sugar, and white vinegar. Using electric mixer or whisk, whip until stiff peaks form. Evenly divide and spoon the chilled citrus filling into the graham cracker crusts and top with lots of meringue. Bake for 10 minutes, or until the meringues brown slightly. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 11705,"Cherry Cheese Pie 1 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1/3 cup lemon juice 1 teaspoon vanilla extract 1 (8 or 9-inch) prepared graham cracker or baked pie crust 1 (21 oz.) can cherry pie filling, chilled Instructions: BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving. TOPPING VARIATIONS BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly. CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Spread over pie. Chill thoroughly. FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired. AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker's Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11706,"Cranberry Apple Tarte Tatin 1 recipe Pate Sucree 5 large apples (about 2 1/2 pounds) Juice of one lemon 4 tablespoons butter 3/4 cup plus 1 tablespoon sugar 1/3 cup cranberries (optional) Instructions: Make the dough. Form into a 5-inch disk, wrap in plastic and chill one hour, or up to 3 days. Remove the dough from the refrigerator and on a lightly floured surface, roll it to a 12-inch circle. Brush off any excess flour. Place the round on a sheet tray lined with wax or parchment paper, cover with plastic wrap and refrigerate until ready to use. Preheat oven to 400 degrees. Peel, core and slice each apple in half. Slice each half in 3 sections and toss the apples in lemon juice. Set aside. Melt the butter, sugar and 1/4 teaspoon lemon juice together in an ovenproof skillet measuring 10 inches across the top. (Bakelite handles are ovenproof.) Cook, stirring, until the mixture turns a light caramel color. Be careful not to overcook; it will continue to darken from the residual heat in the pan. Remove from heat. Arrange the apple slices, rounded side down, in a circle around the skillet and in the center. Scatter the cranberries between the slices. You'll have enough slices to stack them 2 deep. Remove the dough from the refrigerator and center it over the skillet. Using scissors, trim the circle so that it overhangs 1/2-inch all around. Tuck the edge down between the apples and the skillet. Lightly brush the dough with cold water and sprinkle with 1 tablespoon sugar. Bake about 40 minutes or until the pastry is golden brown. Remove from oven and let sit on a cooling rack for 5 minutes. Place a serving dish over the skillet and flip the whole thing to invert the tart onto the plate. (Don't forget to put a potholder over the skillet handle!) Serve with ginger whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11707,"Gin and Tonic Jellies 1 teaspoon gelatin 5 ounces tonic water 1 1/2 ounces gin 2 teaspoons lime juice Small wedges lime, key lime, or other small citrus Instructions: Pour about half the tonic into a bowl. Scatter the gelatin over the surface, do not stir, set aside until the gelatin blooms (softens). Meanwhile, warm the rest of the tonic over very low heat until just simmering. Whisk hot tonic, then gin and lime juice into the gelatin. Pour jelly into 4 (2- ounce) shot glasses and garnish with lime wedges or citrus of choice. Place in the refrigerator for 2 hours (or overnight) until set. ","[Gin, Prosecco, Sauvignon Blanc, Ros]" 11708,"Cider Brined Turkey 3 tablespoons canola oil 1 head garlic, cut in half 2 medium onions, roughly chopped 1 orange, cut into wedges 1/2 gallon apple cider 1/2 cup kosher salt 8 fresh sage leaves 8 sprigs fresh thyme 6 cups water 6 cups ice One 12-pound turkey, washed and patted dry One 15-ounce can chicken broth Gravy, recipe follows 4 tablespoons butter 3 tablespoons all-purpose flour Pan drippings from roasted turkey One 15-ounce can chicken broth 4 sprigs thyme, leaves removed Salt and freshly ground black pepper Instructions: In a large pot over medium-high heat, add the oil garlic, onions, and orange and saute for 4 minutes. Add the cider and bring to a simmer. Add the salt and herbs and let simmer for 2 minutes. Remove from heat, add the water and the ice. Stir until the brine is cooled to at least room temperature. Add the turkey to the pot. The turkey should be completely submerged in the brine. Cover with a lid and put in the refrigerator. Let the turkey brine for a minimum of 12 hours and no more than 24 hours. Preheat the oven to 350 degrees F Remove the turkey from the brine, rinse and pat dry. Tuck the wings under the back portion of the breast. Tie the legs together with piece of butcher's twine. Put the turkey, breast side up, in a roasting pan fitted with a rack. Add the chicken broth to the roasting pan. Put in the oven and roast until an instant-read thermometer inserted in thickest part of the thigh reads 165 degrees F, 15 to 20 minutes per pound, about 3 hours. Make sure to baste the turkey every 20 minutes with the pan drippings. If the turkey begins to brown too quickly tent it loosely with foil. Remove the foil the last 30 minutes of cooking. Transfer the turkey to a cutting board or serving platter and let rest at least 15 minutes before carving. Carve the turkey and serve with the Gravy. Melt the butter in a large skillet over low heat. Whisk in the flour and cook until the flour turns a light brown color, about 3 to 4 minutes. Slowly whisk in the pan drippings and the chicken broth. Add the thyme leaves and season with salt and pepper, to taste. Let the gravy simmer until thick, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11709,"Frosty Lemon Chiffon Pie 1 cup cold whole milk 1 (1.3-ounce) envelope dry whipped topping mix 1 1/4 (11.3-ounce) jars lemon curd 1 (3.4-ounce) box lemon instant pudding and pie filling mix 1 (6-ounce) premade shortbread piecrust 1 cup frozen whipped topping, slightly thawed Sugared Lemon Slices, optional, recipe follows 1 lemon 2 egg whites, beaten* 1/2 cup sugar Instructions: In a stand mixer or with a hand mixer, beat 1/2 cup of the milk and dry whipped topping mix in a large bowl for 4 minutes, or until light and fluffy. Set aside. In another large bowl, beat 1 jar of lemon curd, lemon pudding mix, and remaining 1/2 cup of milk for 2 minutes, or until smooth and beginning to thicken. Fold whipped topping mixture into lemon pudding mixture. Spoon into pie crust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices, if desired. Cut a clean, dry lemon into very thin slices. Using a pastry brush, evenly coat both sides of each slice with egg whites. Sprinkle with sugar and let dry on a wire rack. *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. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11710,"Almond Basil and Tomato Pesto 1/3 cup lightly toasted almonds 3 cups lightly packed fresh basil leaves 1 teaspoon chopped garlic Kosher salt 1/2 cup coarsely grated Parmesan 1/2 cup extra-virgin olive oil 1/2 cup chopped tomatoes Instructions: Put the almonds in a food processor and pulse until finely ground. Add the basil, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and top with the tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 11711,"Coconut Chiffon Cake with Double-Berry Filling and Vanilla Buttercream 2 1/4 cups cake flour 2 teaspoons baking powder 1/2 teaspoon sea salt 1 1/2 cups granulated sugar 3/4 cup milk 1/3 cup vegetable oil 1 tablespoon vanilla extract 1/2 teaspoon coconut extract 7 large eggs, separated, plus 2 large egg whites, at room temperature 16 ounces strawberries 6 ounces raspberries
1/2 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
4 sticks (2 cups) unsalted butter 8 ounces vegetable shortening 2 1/2 pounds confectioners' sugar 1 1/2 teaspoons vanilla extract 1 to 2 tablespoons heavy cream Instructions: For the cake: Preheat the oven to 350 degrees F. Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color. Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours. For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree. For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency. To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11712,"How to Make Air-Fried Brussels Sprouts | Air Fryer Brussels Sprouts 1 pound small Brussels sprouts 1 tablespoon olive oil
Kosher salt
2 tablespoons grated Parmesan
Zest of 1/2 lemon
Instructions: Trim and quarter the Brussels sprouts and toss in a large bowl with the olive oil and 2 teaspoons salt. Set a 3.5-quart air fryer to 390 degrees F and preheat for 5 minutes. Transfer the sprouts to the air fryer and cook, tossing halfway through, until well-browned and crispy, about 18 minutes. Transfer to a serving bowl and toss with the Parmesan and lemon zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11713,"Spring Crab Salad Roll 1/2 pound fresh jumbo lump crab meat 1 small red pepper, finely diced 1 small yellow pepper, finely diced 1 tablespoon good-quality Dijon mustard 1 small bunch chives 1 small bunch chervil (reserve a small amount, for garnish) 1 teaspoon horseradish 1 tablespoon mayonnaise 1 tablespoon sour cream 1 teaspoon dry mustard (recommended: Coleman's) 1 teaspoon Worcestershire sauce 1/2 lemon, juiced Salt and freshly ground black pepper 1 green plantain Oil 1 hot house cucumber (European seedless) Reserved chervil
Instructions: Clean and pick through the crabmeat. Place in a bowl and put the bowl into an ice bath to keep cold. Combine all the remaining ingredients. Slowly fold in the crabmeat, Season with salt and pepper. Peel the plantain and slice, very thin, on a slicing machine or mandolin. Fry in hot oil and remove. Slice the cucumber the lengthwise, on a mandoline or slicing machine. Place the cucumber slices down 1 at a time and place a 1 tablespoon of crab mixture on 1 end. Then slowly roll it up and stand it up on its end. Garnish with crumbled pieces of fried plantains and chervil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11714,"Escovitch-Style Mahi-Mahi Sandwich with Mango Aioli 4 tablespoons butter 1 tablespoon kosher salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne
4 mahi-mahi fillets (4 to 6 ounces each), skin removed Vegetable oil, for the grill grates Nonstick cooking spray, for the grill grates 4 large Hawaiian rolls, buttered and griddled
Pickled Escovitch Peppers, recipe follows 2 cups shredded iceberg lettuce
Mango Aioli, recipe follows 1 1/2 cups apple cider vinegar 1/3 cup granulated sugar
1 tablespoon honey
2 sprigs fresh thyme
1 sprig fresh tarragon
Kosher salt
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 jalape?o pepper, julienned
1/2 onion, thinly sliced
1 cup mayonnaise 1/4 cup mango chutney
Zest and juice from 1 lime
Kosher salt and freshly ground black pepper Instructions: In a pot, heat the butter until melted. Turn off the heat and add the salt, chili powder, paprika, pepper, onion powder, granulated garlic, dried thyme, oregano and cayenne and allow the spices to bloom. (Alternatively, combine all the spices and the butter in a microwave-safe bowl. Cover with a wet paper towel and microwave on high for 45 seconds. Whisk together and let cool completely.) Heat a grill to medium high and cover. Coat both sides of the fish with the blackening spice/butter mixture. Clean the grill grates very well and coat with vegetable oil and nonstick spray for that super nonstick double coverage. Grill the fish on high, uncovered, until the internal temperature registers 130 to 135 degrees F, 3 to 4 minutes a side. Do not move the fish prematurely or it will stick. Only use a thin, metal fish spatula to flip. Put a piece of fish on each bottom bun and top with Pickled Escovitch Peppers and shredded lettuce. Add a schmear of Mango Aioli on the top buns, close and eat! Combine the vinegar, sugar, honey, thyme, tarragon and some salt in a small saucepan and bring to a boil. Turn off the heat and add the peppers and onion. Let cool to room temperature. Mix together the mayonnaise, mango chutney and lime zest and juice in a bowl. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 11715,"Piquillo Peppers Stuffed with Oxtail 5 pounds oxtails Water, to cover 1 cup red wine Fresh thyme sprigs 1 onion, peeled and cut into large chunks Olive oil 1 cup celery brunois 1 cup carrot brunois 1 teaspoon chopped garlic 2 tablespoons chopped parsley, plus extra for garnish Salt and pepper 1 can prepared piquillo peppers Instructions: Place the oxtails, wine, thyme and onion into a pot and cover with water. Simmer for about 2 hours, skimming often. Remove the oxtails and, when cool enough to touch, take the meat off the bones and shred. In the meantime, reduce braising liquid to a glace and strain through a fine sieve. Heat olive oil over medium heat and saute the carrots, celery and shredded meat. When the vegetables are tender, add garlic, parsley and season with salt and pepper. Add a little of the strained braising liquid to moisten. Stuff each pepper with a little of the meat mixture. Serve right away with a drizzle of the glace and garnish with parsley. ","[Rioja, Tempranillo, Garnacha, Barolo]" 11716,"Shrimp Pad Thai 3 tablespoons lime juice 3 tablespoons tamarind paste 1/2 teaspoon paprika 1/2 cup palm sugar 1 teaspoon salt 3 tablespoons fish sauce 1 tablespoon rice vinegar 1 tablespoon water 1 tablespoon sugar 2 teaspoons minced garlic 2 teaspoons minced Thai green chiles 1 tablespoon minced cilantro leaves 4 ounces rice noodles, linguini size 1 quart cold water Oil, for deep-frying 2 ounces firm tofu, cut into 1/2-inch dice 2 tablespoons chopped roasted peanuts 1 tablespoon butter 1 egg, beaten with 1 teaspoon milk plus salt, to taste 1 ounce peanut oil 1/2 teaspoon minced lemongrass 1 teaspoon minced green chiles 1 teaspoon chopped shallots 1 teaspoon minced ginger 1 kaffir lime leaf 1 tablespoon chopped cilantro leaves, plus sprigs for garnish 5 large shrimp, peeled, deveined 1/2 cup bean sprouts Julienne green onions 1 wedge lime Instructions: To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve. To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve. Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed. Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu. In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed. In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce. Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11717,"New York Strip Steaks with a Smokey Bacon Port Sauce 6 New York strip steaks Kosher salt Black pepper Smokey Bacon Port Sauce, recipe follows 2 pounds smoked bacon, finely diced 1 1/2 liters Port wine 1 cup finely diced shallots 6 ounces green peppercorns 1/4 cup cornstarch 2 cups water Salt Instructions: Oil and preheat the grill.
Season both sides of the steaks with salt and pepper. Place steaks on grill at a 45 degree angle to establish nice grill marks. Cook steaks to desired doneness or until the internal temperature reaches 125 to 130 degrees F for medium-rare, about 8 to 10 minutes.
Remove the steaks from the grill and let rest for 5 minutes. Spoon the Smokey Bacon Port Sauce over the meat. Serve with your favorite side dishes. Render the bacon in a saucepan over medium-low heat until golden brown. Once bacon has been rendered, strain off the excess fat and put the pan back on the fire. Deglaze the pan with 2/3 of the Port wine and scrape the bottom of the saucepan to get all the bacon off the bottom and sides of the pan. Turn up the heat to medium and the alcohol should ignite. Reduce the wine by 1/4 and skim off any impurities that rise to the surface. Next, add the rest of the wine, the diced shallots, and peppercorns. Reduce by 1/3. In a small bowl, make a slurry with corn starch and water. Whisk the slurry into the pan until the sauce is slightly thick. Adjust seasoning with salt. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 11718,"Orange and Fennel Fudge 1 tablespoon unsalted butter, plus more for the baking dish One 14-ounce can sweetened condensed milk
One 11.5-ounce bag bittersweet chocolate chips
1/4 teaspoon kosher salt
1 teaspoon orange zest 1 teaspoon pure vanilla extract
1 1/2 teaspoons fennel seeds, toasted
Instructions: Line an 8-inch square glass baking dish with parchment paper. Butter the paper and set aside. In a medium saucepan over medium-low heat, combine the condensed milk, chocolate chips, butter and salt and cook, stirring constantly with a wooden spoon or rubber spatula, until the chocolate is completely melted. When the mixture is smooth, remove from the heat and stir in the orange zest and vanilla. Pour into the prepared baking dish and sprinkle with the fennel seeds. Press gently to make them stick if need be. Allow to chill completely in the refrigerator before slicing into squares, about 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11719,"BBQ Chicken 3 ounces red bliss potatoes, halved Kosher salt and freshly ground black pepper 3 ounces grapeseed oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 chicken
1 cup store-bought BBQ sauce, such as Cattlemen's, plus more if needed 3 ounces broccoli florets Instructions: Preheat the oven to 350 degrees F. Season the potatoes with 1 1/2 teaspoons salt and 1 teaspoon pepper and coat with 1/2-ounce of the oil. Roast the potatoes for 15 minutes. Preheat the oven to 375 degrees F. Mix 1 1/2 teaspoons salt, 1 teaspoon pepper, the garlic powder and paprika. Sprinkle the seasoning on the chicken, then sear skin-side-down in a hot pan with 1/2-ounce oil. Brush the chicken with the BBQ sauce then roast skin-side-up until the internal temperature of the breast is 160 degrees F, 15 to 20 minutes. Rest the chicken for 5 minutes. Bring a pot of salted water to a boil. Blanch the broccoli until bright green and tender, 1 to 2 minutes, then shock in an ice bath to stop the cooking and preserve the vibrant color. Saute the roasted potatoes with the broccoli in 1/2-ounce oil, adding up to 1 1/2-ounces more oil if needed, and season with some salt and pepper. Pour some BBQ sauce on the plate, then place the chicken on top and garnish with the sauteed potatoes and broccoli. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 11720,"Spicy Seafood Chowder 2 cloves garlic 1 Scotch bonnet cl pepper, seeds removed Kosher salt 6 tablespoons extra-virgin olive oil 6 scallions, thinly sliced 1 pound large shrimp, peeled and deveined, tails intact (shells reserved) 4 ears corn, kernels cut off (cobs reserved) 1/2 cup dry white wine 1/2 small butternut squash, peeled, seeded and chopped 1 large Yukon gold potato, peeled and diced 1 12-ounce can evaporated milk 1 pound mussels, scrubbed and debearded 1/2 pound flounder fillet, cut into chunks 2 large egg yolks, lightly beaten 1/4 cup fresh cilantro, chopped Instructions: Mince the garlic and cl pepper. Sprinkle with salt and mash with the flat side of a chef's knife to make a paste. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic-cl paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes. Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes. Add the wine and cook until almost evaporated, about 2 minutes. Add 6 cups water and bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes. Strain the broth and return to the pot; discard the solids. Meanwhile, heat a large skillet over medium heat. Add the remaining 3 tablespoons olive oil, the remaining scallions and the corn kernels; cook until the corn is golden, about 12 minutes. Add 1/2 cup water and stir, scraping the pan with a wooden spoon. Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth. Add the pureed mixture to the pot with the broth. Add the squash, potato and evaporated milk to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, 12 to 15 minutes. Add the mussels to the pot, cover and cook until they begin to open, about 4 minutes. Add the shrimp and flounder and simmer, stirring gently, until just cooked through, 3 to 4 minutes. Gently stir in the egg yolks and cook 1 minute, then remove from the heat, cover and let stand 3 minutes. Season with salt and top with the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 11721,"Kunefe (Knafeh) 1 cup granulated sugar 2 cups frozen kadayif, thawed 4 tablespoons unsalted butter 2 ounces sweet cheese (see Cook's Note) 2 tablespoons ground pistachios, for topping Instructions: For the syrup: Put the sugar and 1 cup water in a small saucepan over medium heat. Bring it to a boil, lower the heat to medium low and simmer until it thickens a bit, 10 to 15 minutes. Turn off the heat and let the syrup cool to room temperature. For the kunefe: Cut the kadayif into small pieces and put it in a large bowl. Melt 2 tablespoons of the butter, add it to the bowl and mix with a spoon to make sure all of the kadayif pieces are coated in butter. Coat the bottoms of two 5-inch kunefe pans completely with 1 tablespoon of the butter. Spoon out a quarter of the kadayif mixture into one of the pans, spread and press down using a spoon. Crumble 1 ounce of the sweet cheese onto the kadayif, leaving about a 1/2-inch border on all sides. Top with another quarter of the kadayif mixture and press with your hands. Place the pan over medium-low heat and cook until golden on the bottom (there will be an aroma of toasted nuts), 4 to 6 minutes. Place the other prepared pan over the kunefe and flip (be careful, the pan is hot). Place it back on the heat and cook uncovered until the underside is golden, 4 to 6 minutes. Remove from the heat, drizzle 1/4 cup of the syrup all over the kunefe and top with 1 tablespoon of the ground pistachios. Re-butter the pans and repeat with the remaining kadayif, cheese, syrup and pistachios. Serve immediately with extra syrup for drizzling. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 11722,"Wet Rub Red Snapper Tacos with Avocado-Papaya Salsa, Sour Cream and Tomatillo Chipotle Salsas 3/4 cup fresh squeezed orange juice 1/4 cup fresh squeezed lime juice 2 tablespoons canola oil 3 heaping tablespoons ancho cl powder 2 cloves garlic, smashed to a paste Salt and freshly ground black pepper 1 1/2 pounds red snapper fillets 6-inch flour tortillas Shredded red cabbage Cilantro leaves Avocado-Papaya Relish, recipe follows Tomatillo-Chipotle Salsa, recipe follows Sour Cream Salsa, recipe follows Lime wedges 2 ripe Hass avocados, peeled, pitted and diced 1 ripe papaya, peeled, seeded and diced 1/2 small red onion, finely diced 1 serrano or jalapeno cl, finely diced (you can use more chiles if you want it spicier) 2 limes, juiced 2 tablespoons canola oil 2 teaspoons honey Salt and freshly ground black pepper 1/4 cup finely chopped fresh cilantro leaves 3 tablespoons canola oil, plus 1/2 cup 8 tomatillos, washed and halved 1 large red onion, peeled and quartered 4 cloves garlic, peeled Salt and freshly ground black pepper 2 to 3 teaspoons chipotle in adobo puree 1/4 cup fresh lime juice 1 cup spinach leaves, blanched Honey 2 ripe beefsteak tomatoes, seeded and diced 1/2 small red onion, finely diced 2 cloves garlic, finely diced 1 serrano cl, finely diced 1 tablespoon red wine vinegar 2 tablespoons canola oil 2 tablespoons sour cream or creme fraiche Salt and freshly ground black pepper Chopped cilantro leaves Instructions: Whisk together the juices, oil, ancho powder, garlic and salt and pepper, to taste, in a small bowl and let stand 10 minutes at room temperature. Preheat grill to medium. Brush some of the wet rub on each side of the fillets and season them with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove from the grill, let rest 5 minutes and flake into large pieces with a fork. Serve wrapped in the tortillas with the cabbage, cilantro, Relish and Salsas. Garnish plates with lime wedges. Combine avocados, papaya, onion, cl, lime juice, oil, honey and salt and pepper, to taste, in a medium serving bowl. Fold in the cilantro until combined and serve at room temperature. Preheat oven to 375 degrees F. In a large bowl, add 3 tablespoons oil, the tomatillos, onion, and garlic and season with salt and pepper. Toss until the tomatillos are well coated. Place in a roasting pan and roast, in the preheated oven, until soft and golden brown, about 20 to 25 minutes. Place the tomatillos, onions, garlic, chipotle, lime juice, and spinach in a food processor and blend until smooth. With the motor running, slowly add the remaining 1/2 cup olive oil and season with honey and salt and pepper, to taste. Remove to a serving bowl and serve at room temperature. In a medium bowl combine the tomatoes, onion, garlic, and cl. In a separate bowl whisk together the vinegar, canola oil, sour cream, and salt and pepper, to taste. Toss the tomato mixture with the dressing. Place in a serving bowl and top with chopped cilantro.; ","[Pinot Noir, Sauvignon Blanc, Vermentino, Grenache Blanc]" 11723,"Old-Fashioned Ambrosia Apple Crisp 2/3 cup unsalted butter, cut in small chunks, plus, more for the pan 1 cup old-fashioned oats 1 cup all-purpose flour 1 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon cinnamon Pinch of salt 6 to 8 large Ambrosia apples, peeled and thinly sliced 1/2 cup brown sugar 1/4 cup all-purpose flour 2 tablespoons fresh lemon juice, plus zest from one lemon 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Pinch of salt Instructions: For the crumb topping: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch pan or 6 to 8 ramekins. Combine the oats, flour, brown sugar, baking powder, cinnamon and salt in a bowl. Mix the butter into the dry ingredients using a pastry blender or fork. For the filling: Combine the apples, brown sugar, flour, lemon juice and zest, cinnamon, vanilla extract and salt in a bowl. Pour the mixture into the prepared pan or divide evenly between the ramekins. Top the apple mixture with the crumb topping and bake until golden brown and bubbly around the edges, 30 to 40 minutes. Allow to cool for 15 minutes, then enjoy. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 11724,"Spaghetti and Meatballs 2 slices soft white bread, torn into pieces 1/2 cup milk
1 pound ground beef
8 ounces ground pork
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 tablespoons grated pecorino, plus 1/2 cup for topping
Kosher salt and ground black pepper
1/4 cup olive oil
8 ounces spaghetti 1/4 cup extra-virgin olive oil
2 cups chopped fresh tomatoes
1 cup chicken broth
1 stick (8 tablespoons) butter
1/4 cup chopped fresh basil and parsley mix, plus for garnish
1 cup grated pecorino, plus for garnish
Kosher salt and ground black pepper
Instructions: For the meatballs: Preheat the oven to 425 degrees F. Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray. Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish. Bake until cooked through, 20 to 25 minutes. For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside. To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 11725,"French Dip Cheeseburgers on Brioche Rolls with Crispy, Buttery Crushed Potatoes 2 onions, Vidalia when in season, white or yellow-skinned mild 1 tablespoon olive oil
5 tablespoons butter, plus additional for the potatoes
Salt and white pepper or finely ground black pepper
1 fresh bay leaf
3 cups beef consomme or beef bone stock
About 1/3 cup creme fraiche or sour cream
2 tablespoons Dijon mustard
1 1/2 to 2 pounds baby/small white or Yukon potatoes
2 cloves garlic, minced
1 1/2 to 2 pounds ground beef sirloin 8 slices white American cheese and/or any easy melting white cheese of choice (mild Cheddar or domestic Swiss, etc.)
4 brioche burger buns Cornichons or sweet and spicy cornichons, for serving
A small handful of flat leaf parsley Instructions: Gather ingredients. Halve and peel the onions and leave root end attached. Thinly slice the onions from the root end, down and in opposite direction, thinly slicing onion, then slice off the root end to separate. To a medium nonstick skillet over medium to medium-high heat, add the oil, 1 turn of the pan. Melt butter into oil, then add onions and season with salt and white or black ground pepper, bay leaf. Stir and soften a few minutes, then add 1/2 cup water and about 1/2 cup consomme or beef bone broth and let it absorb, 4 to 5 minutes. Add creme fraiche or sour cream and mustard, then combine and reduce heat to low/warm, cover. Remove bay before serving. Warm the remaining 2 1/2 cups consomme or bone stock in small pot over low heat for dipping. Preheat cast-iron skillet or griddle for burgers over medium-high heat. Meanwhile, place potatoes in a skillet with lid with 2 1/2 cups water and some butter and bring to boil, covered. Cook 8 to 10 minutes to just tender, then remove lid and let water evaporate. Crush potatoes a bit with the bottom of a water glass and brown to crisp up edges and skins, 6 to 8 minutes. Season with salt and pepper. While the potatoes are cooking, mix garlic into the beef. Score meat into 4 sections, then form 4 patties thinner at centers than edges for even cooking. Season the meat with salt and pepper. Cook patties in skillet or on griddle about 8 minutes, turning occasionally. Melt cheese, 2 slices per patty, over tops in last minute or so. Split and lightly toast buns, optional. Drain and slice some cornichons for the buns. Chop parsley. To serve: Top bun bottoms with pickles, patties, creamy onions, tops of buns. Cut burgers in half and serve with small bowls of warm consomme or stock for dipping burgers and potatoes alongside, sprinkled with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 11726,"Fried Flounder with Sweet Pepper Mayo 3/4 cup mayonnaise 1/2 cup finely chopped multicolored baby bell peppers
2 tablespoons chopped cornichon
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest plus 1 tablespoon lemon juice
Hot sauce, as desired Vegetable oil, for frying 1 pound skinless flounder fillets
3/4 cup all-purpose flour, plus more for dredging 1/4 cup rice flour
1 tablespoon seafood seasoning, such as Old Bay
1/2 teaspoon baking powder
1 cup club soda
Kosher salt and freshly ground black pepper
Instructions: For the sweet pepper mayo: Combine the mayonnaise, peppers, cornichon, parsley and lemon zest and juice in a medium bowl and stir to combine. Season with hot sauce to taste. Refrigerate while you make the flounder. For the flounder: Heat 2 inches of vegetable oil in a medium Dutch oven to 375 degrees F. Cut the flounder crosswise into pieces about as thick as 2 fingers. Whisk together the all-purpose flour, rice flour, seafood seasoning and baking powder in a large bowl (no need for salt as the Old Bay has salt in it). Whisk in the club soda to make a smooth batter slightly thinner than pancake batter. Spread flour for dredging on a plate and season with salt and pepper. Dredge half of the flounder in the flour, then dip in the batter and add to the hot oil. Fry until golden and very crisp, turning occasionally, 4 to 5 minutes. Drain on paper towels. Return the oil to 375 degrees F and immediately dredge, batter and fry the second batch. Serve right away with the sweet pepper mayo. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 11727,"Vietnamese Beef Grilled in Grape Leaves: Bo la Lot 12 ounces ground beef 1 shallot, peeled and thinly sliced 1 large clove garlic, peeled and minced 2 tablespoons minced lemongrass from the white bulb 2 teaspoons sugar 1 tablespoon fish sauce 24 la lot leaves or small grape leaves Bamboo skewers, soaked in water for 20 minutes and drained Nuoc Cham, dipping sauce 5 tablespoons sugar 3 tablespoons water 1/3 cup fish sauce 1/2 cup lime or lemon juice (about 3 limes or 2 lemons) 1 large clove garlic, crushed, peeled and sliced or minced 1 or more bird's eye or Thai chiles, seeded and sliced or minced 1 shallot, peeled, thinly sliced, rinsed, and drained (optional) Instructions: Mix together the beef, shallot, garlic, lemongrass, sugar and fish sauce in a bowl. If using grape leaves, rinse, drain and pat them dry. Put about 2 teaspoons of filling in the center, slightly closer to the wider end. Fold the wide end over the filling, fold in the sides, and then roll up carefully, making sure the filling is completely and tightly enclosed. Repeat the process with the remaining leaves and beef mixture. Depending on length of skewers, slide 3 to 5 beef rolls crosswise onto each skewer. Grill over a barbecue (make sure flames have subsided and coals are red, with white ashes) or on a well-oiled grill pan over medium-high heat, about 2 minutes per side. Serve with Nuoc Cham sauce for dipping. Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, cl, and shallot if using, and let stand for 30 minutes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11728,"Barbecued California Spiny Lobster 6 California spiny lobsters 2 cloves garlic, minced 1/4 cup finely diced red onion 1 teaspoon chopped thyme leaves 1/4 cup olive oil 2 tablespoons white or red wine vinegar Instructions: Submerge live lobsters in boiling water for 2 minutes. Remove from water. When cool enough to handle, remove heads from tails. With large knife, cut tails in half lengthwise. Place cut tails in large mixing bowl and toss with garlic, onion, thyme, olive oil and vinegar. Let marinate at room temperature for about 30 minutes.
Preheat a charcoal grill to medium-high heat. Once fire is hot, scatter fruit wood on top and allow to burn. As soon as the wood has turned to coal, place lobster tail halves on grill, meat side down. Cook until shell turns a lighter shade of red, about 3 to 5 minutes. Turn lobster tails and cook for an additional 3 minutes or until the meat begins to pull away from the shell. Remove lobsters from grill. Place on platter and pour remaining marinade from bowl over finished tails.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11729,"Chicken Parmesan 2 tablespoons olive oil, plus 1 tablespoon for the baking dish 1-ounce chopped pancetta 1 medium yellow onion, chopped 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/4 cup red wine 1 (28-ounce) can diced tomatoes Pinch dried basil 4 boneless skinless chicken breast halves 1 teaspoon salt 5 cups dried Italian bread crumbs 1 tablespoon dried oregano 1 tablespoon dried thyme Freshly ground black pepper All-purpose flour, for dredging 6 large eggs, beaten 2 tablespoons whole milk Vegetable oil, for frying 1 pound fresh mozzarella, thinly sliced 1/2 cup grated Parmesan Instructions: Tomato Sauce: In a large skillet heat the olive oil, add the pancetta and render the fat. Stir in onion, garlic and dried oregano and saute until the onions are wilted. Add the wine and cook until reduced. Add the tomatoes, basil; partially cover pan and cook over medium heat until the sauce gets thick. Chicken: Pound the chicken breasts, between 2 pieces of plastic wrap, to about 1/3-inch thick. Mix the salt, bread crumbs, oregano, thyme, and season with pepper in a flat dish. Put the flour in a large plate or bowl. In another bowl, whisk the eggs and milk together. Dredge a chicken breast in the flour (patting off excess flour). Dip it into the egg mixture, and dredge in the bread crumbs. Shake off any excess breading. Repeat with the remaining chicken. Preheat the oven to 400 degrees F. In a large skillet, add 1/2-inch vegetable oil. Heat the oil to 400 degrees F on a deep-frying thermometer. Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Transfer to a paper towel-lined baking sheet and season with salt, to taste. Grease a 2 quart baking dish and ladle in 1/2 of the tomato sauce. Spread it out to cover the bottom of the dish. Arrange the fried breasts over the sauce in 1 layer, top with the remaining sauce, the mozzarella, and finally the Parmesan. Bake until the sauce and cheese are bubbling. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]" 11730,"Savory Herb-Stuffed Mushrooms 24 medium mushrooms, about 1 pound 6 tablespoons reduced-fat stick margarine 1 small onion, chopped 1/4 teaspoon garlic powder, or 2 cloves garlic, minced 1 (3-ounce) package low-fat cream cheese, softened 3 tablespoons grated Parmesan 2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes 1 cup packaged herb-seasoned stuffing croutons Instructions: Preheat oven to 425 degrees F. Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11731,"Grilled Romaine Salad with Smokey Chipotle Cashew Dressing 1/2 cup mayonnaise 1/4 cup roasted unsalted cashews
1/4 cup chipotles in adobo sauce (from a can)
Juice of 2 limes
1 clove garlic
Kosher salt and freshly cracked black pepper
1 head romaine, cut in half
Crumbled cooked bacon, for serving
Cotija, for serving
Sliced scallions, for serving
Instructions: Heat a grill or grill pan to medium heat. Add the mayo, cashews, chipotles, lime juice, garlic and some salt and pepper to a food processor or blender and pulse together until smooth. Grill the romaine on each side until wilted and slightly charred, about 1 minute and 30 seconds. Remove to a plate and top with the dressing, bacon, cotija and scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 11732,"Roasted Corn Soup with Chorizo-Goat Cheese Quesadilla 6 ears corn, roasted 2 tablespoons unsalted butter 1 tablespoon olive oil 1 Spanish onion, finely diced 1 tablespoons minced garlic 1 cup dry white wine 5 cups vegetable stock 1 cup heavy cream Fresh chives, finely sliced 8 ounces chorizo 6 (8-inch) flour tortillas 1/2 cup crumbled goat cheese 1/2 cup grated Monterey Jack cheese 2 tablespoons finely chopped cilantro Salt and freshly ground pepper Instructions: Scrape the kernels from each ear of corn with a sharp knife. In a large saucepan over medium heat, heat the butter and oil. Add the onion and garlic and cook until soft. Raise the heat to high, add the wine and cook until reduced. Reduce the heat to medium, add the corn and sweat for 5 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered for 20 minutes. Place the mixture, in batches, into a blender and blend until smooth. Return the mixture to the pan and heat over medium-low heat. Stir in the cream and cook, until hot, about 1 minute. Divide among 8 bowls and garnish with chives. In a skillet over medium-high heat, cook the chorizo for 10 to 12 minutes. Peel and slice thin. Preheat the oven to 450 degrees F. Place 4 tortillas on an ungreased baking sheet. Divide the cheeses, chorizo and cilantro among the 4 tortillas and season with salt and pepper to taste. Stack to make two 2 layered tortillas and top with the remaining 2 tortillas. Bake for 8 to 12 minutes until golden brown and cheese has melted. Slice into sixths and serve along side soup. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 11733,"Tomato and Peach Soup 2 tablespoons grapeseed oil 1/3 cup diced celery 1/3 cup diced shallots 1/ 4 cup apple juice 1/4 cup tomato juice 8 vine-ripe tomatoes, roughly chopped 1 (15-ounce) can peaches, drained or fresh peaches, peeled and chopped 1 teaspoon salt 1/4 cup vanilla yogurt 2 tablespoons honey 2 tablespoons butter, room temperature 6 leaves each mint and basil leaves, thinly sliced, for garnish Instructions: In saucepot, over medium-high heat, add the grapeseed oil, celery and shallots, and saute until the shallots are translucent. Reduce the heat to medium, then add the apple juice and tomato juice. Bring to a boil, then lower the heat to a simmer. Add the tomatoes and cook for 25 to 30 minutes. Remove the pot from the stove and add the peaches. Puree the mixture with an immersion blender, or cool for 5 minutes and add it to a food processor. Return the pot to the stove over low heat, then add the salt, yogurt and honey and cook for 10 minutes. Remove from heat and whisk in the butter. Portion the soup into bowls and garnish with basil and mint. Serving options: Sour cream or creme fraiche make a great garnish for this soup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11734,"Hot Pepper and Scallion Pancakes with Charred Squid, Pickles and Vegetables 1 cup water 3 cups all purpose flour 2 teaspoons baking powder 2 teaspoons salt Knead dough together and allow to rest. 1 bunch scallions, finely minced 2 serrano or jalapeno chiles, finely minced 2 tablespoons toasted sesame seeds 2 tablespoons sesame oil Salt pepper 1 tablespoon ginger, minced 1 tablespoon garlic, minced 2 tablespoons sesame oil 1 cup hoisin 1 cup tomato fillets (canned is fine) 1 cup pineapple or mango juice 1/2 cup rice vinegar 1/4 cup brown sugar 1 tablespoon chili paste Salt Pepper 1 pound clean squid bodies 1/4 to 1/2 pound tentacles Julienned scallion Cilantro sprigs
Pickled vegetables* (for example pickled ginger, pickled shallot, pickled daikon, mustard greens or even salted mung bean sprouts) Instructions: For the pancakes: Divide dough into 8 equal parts. Roll into a rough circle, 1/4-inch thick. Paint with sesame oil. Flavor with scallions, chiles, sesame seed, salt and pepper.
Roll each into a cigar then coil into a rough circle again. Roll each pancake now 1/2-inch thick. Hold, divided by waxed paper, until ready to cook. For the sauce: Saute ginger and garlic in sesame oil. Add all other ingredients and simmer until reduced and flavorful. Season to taste. For the squid: Heat oven to 400 degrees. Heat a large saute pan and add a little soy or canola oil.
Add pancakes and brown one side, flip and finish in oven.
Compose plate with triangles of scallion pancake, a pile of barbecued squid, pickles, herbs and a side cup of the barbecue dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11735,"Veggies and Breadsticks and Groovy Green Goddess Dip 1(2-ounce) can anchovies fillets, drained 1 small shallot, chopped or a small, 2-inch piece red onion or onions 1/2 cup flat-leaf parsley, 3 handfuls 12 blades fresh chives, chopped, about 3 tablespoons 2 tablespoons chopped tarragon leaves, 3 sprigs 3 tablespoons white wine or tarragon vinegar - eyeball it 1/2 lemon, juiced 1/3 cup extra-virgin olive oil, eyeball it 1 cup sour cream Black pepper 3/4 pound \baby\ carrots 1 celery heart, cut into 4-inch sticks 1 red bell pepper, seeded and sliced into 1/2-inch strips 1 package bread sticks, any flavor or variety Instructions: In a food processor, combine first 6 ingredients. Turn processor on and stream in evoo. Transfer dip to a bowl and stir in sour cream and black pepper. Serve with veggies and breadsticks for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11736,"Bourbon Bread Pudding 2/3 cup bourbon 4 cups milk 1 1/4 cups sugar 5 large eggs 1 1/2 teaspoons vanilla extract 18 cups loosely packed cubes of stale bread, crusts removed 3/4 cup golden raisins 1 teaspoons cinnamon 1/2 teaspoon nutmeg Butter 3 tablespoons unsalted butter 1 teaspoons vanilla extract 1/2 cup confectioners' sugar 1/2 cup bourbon Instructions: Preheat oven to 350 degrees F. Whisk together the bourbon, milk, sugar, eggs, and vanilla. Pour mixture into a bowl over the cubes of bread and allow bread to soak for 30 minutes. (If mixture is too dry, add a little more milk.) Transfer soaked bread mixture to a buttered 8 by 8 dish. Sprinkle with raisins, cinnamon, and nutmeg and bake for 1 hour, or until golden, puffed up, and crusty on top. Allow pudding to cool to room temperature. For the Bourbon Sauce: Heat the butter, vanilla, and confectioners' sugar in a saucepan over medium-low heat. When butter is melted and sugar is dissolved, remove from heat and add bourbon. Serve sauce warm over bread pudding. ","[Bourbon, Port, Tawny Port, Sherry]" 11737,"Farotto with Smoked Bacon and Pear and Roasted Quail 4 quail without bones 8 slices pancetta bacon Salt and pepper Extra virgin olive oil 1 cup farro 4 ripe pears 2 cups white wine 5 ounces sugar 1/2 lemon 1 cinnamon stick 1/2 onion, diced 1 to 2 cups vegetable broth (carrot, celery, onion, parsley stems, 1 clove, 2 bay leaves) 8 ounces diced smoked bacon 4 ounces butter 4 ounces grated Parmesan cheese 2 ounces chopped Italian parsley Instructions: Wrap the quail with thin slices of pancetta bacon and season with salt and fresh black pepper. Place in a small pan with olive oil and put it in the oven at 450 degrees for about 8 to 10 minutes. Take the farro and rinse under cold water for about a minute. Peel the pears, cut in half and remove the seeds. Bring the white wine to boil with the sugar, lemon and cinnamon. Poach the pears until soft then remove from the broth and let it cool out. Take a large saucepan and saute the onions golden brown, add farro and cover with vegetable broth. Let it cook slowly for about 30 minutes. Stir and add more broth if necessary. Meanwhile, saute the bacon until light brown and remove from the grease. If the farro still has a little bite to it, add the pear puree, the bacon and salt. It should have a creamy consistency. Add cold butter cubes and stir until dissolved. Add cheese, diced pears and chopped parsley. Add freshly ground pepper and top with quail. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 11738,"GZ\u2019s Grilled Seafood Platter Kosher salt and freshly ground black pepper 2 frozen lobster tails, thawed in the refrigerator overnight
Sixteen U10 to U12 sea scallops 16 colossal or extra-colossal shrimp (U8), shells on and deveined
1 pound good-quality unsalted butter, at room temperature 2 teaspoons smoked paprika
1 teaspoon chili powder
1 habanero cl, seeded and minced
1 clove garlic, grated
1 tablespoon chopped capers
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh chives
Zest of 2 lemons, plus 2 lemons, halved Nonstick cooking spray or canola oil, for the grill grates Olive oil, for drizzling
Instructions: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Add the lobster tails to the boiling water and cook for 8 minutes, then remove to the ice water and let sit until chilled. Slice in half lengthwise, cutting through the shells, and devein. Use 2 parallel skewers to thread 4 or 5 scallops, then repeat with the remaining scallops so you have 4 sets of double skewers. Repeat the same process with the shrimp. Thread all 4 lobster tail halves on two more skewers. Refrigerate until ready to grill. Stir together the butter, paprika, chili powder, habanero and garlic in a medium pot, then season with salt and pepper. Place over low heat and heat until just melted. Combine the capers, cilantro, mint, parsley, tarragon, thyme, chives and lemon zest in a medium bowl and mix. Add half to the melted butter and reserve the rest to garnish the platter. Heat a grill to medium-high heat. Once the grill is hot, spray lightly with nonstick cooking spray or wipe down with paper towels dipped in canola oil. Grill each lemon half, flesh-side down, until charred, 2 to 3 minutes per side. Set aside. Place all the skewered seafood on a sheet tray and sprinkle both sides with salt and pepper; drizzle with olive oil. Place on the grill and cook with the lid open, flipping once, until the scallops and shrimp are opaque in the centers and the lobster tails are just lightly charred and warmed through, 2 to 4 minutes per side. Remove all the grilled seafood to a large platter, then pour about half of the butter mixture over the top. Pour the remaining butter into 4 small ramekins and serve on the side for dipping. Garnish the platter with the remaining herb mixture and serve with the grilled lemon halves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11739,"Creamy Ricotta Tart with Pine Nuts 1 1/2 cups plus 2 tablespoons all-purpose flour 4 tablespoons sugar 1 1/2 cups pine nuts (about 5 ounces), toasted Pinch salt 1 stick (4 ounces) unsalted butter, melted and cooled slightly 1/2 cup water 1 cup ricotta cheese 6 ounces cream cheese, at room temperature 2 large eggs 3 large egg yolks Instructions: Preheat the oven to 350 degrees F. In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it comes together. Place the dough into an 11-inch diameter tart pan with a removable bottom and press down to cover the bottom and sides of the pan. Refrigerate until the dough is firm, about 30 minutes. Line the tart shell with aluminum foil and fill with pie weights or dried beans. Bake the tart shell in the lower third of the oven until just set, about 25 minutes. Carefully remove the foil and pie weights. Bake until the tart shell is lightly golden, about 10 minutes. Cool completely. Combine the remaining 2 tablespoons of sugar with the water in a small saucepan over low heat. You don't want to boil the water, you just want to heat it so that the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from heat. In the bowl of a food processor, pulse the ricotta cheese and cream cheese until smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With the machine running, add the sugar syrup in a thin steady stream and process until smooth. Pour the custard into the tart shell and bake until the filling is almost set, about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop the filling. Bake until the custard is set, about 10 minutes longer. Let the tart cool completely before serving. The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11740,"Fruit Pops 1/2 cup sugar 1 bag frozen mangos
Juice of 1/2 lime
1 bag frozen strawberries
Juice of 1/2 lemon
Instructions: Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves. Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes. Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes. Repeat with another layer of mango and strawberry. Freeze until solid.
","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 11741,"Whole-Wheat Pizza Hand Pockets 1/2 cup shredded part-skim mozzarella 1/2 cup part-skim ricotta 1/4 cup grated Parmesan 4 ounces sliced pepperoni, cut into thin strips 1 large egg yolk; plus 1 large egg, lightly beaten Kosher salt 1 pound fresh whole-wheat pizza dough Whole-wheat flour, for dusting 1/3 cup prepared pizza sauce Instructions: Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment. Mix together the mozzarella, ricotta, Parmesan, pepperoni, egg yolk and 1/4 teaspoon salt in a small bowl. Divide the dough into eight even pieces. Lightly dust a clean work surface with flour and roll a piece of dough out into a 5-inch round. Put 2 heaping tablespoonfuls of the cheese filling in the center and top with about 2 teaspoonfuls of sauce. Brush the edges of the dough with beaten egg and fold one side over the filling to make a half moon. Press and crimp the edges. Put the pocket on the prepared baking sheet. Repeat with the remaining dough, filling and sauce. Brush the tops of the hand pockets with egg and cut a 1-inch vent in the center of each. Bake until golden brown and the filling begins to bubble, 24 to 28 minutes. Let rest for a few minutes before serving. Alternatively, freeze the unbaked hand pockets for up to 1 month; bake as above, from frozen, 25 to 29 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11742,"Sesame Chicken Satay 1 cup rice wine vinegar 1 cup creamy peanut butter 1 cup soy sauce 1/4 cup vegetable oil Sesame oil 1/3 cup sugar 2 tablespoons freshly grated ginger 25 chicken tenders, halved on the bias 1/2 cup chopped scallions plus 2 tablespoons, for garnish 1/2 cup chopped cilantro leaves 1/4 cup black sesame seeds, for garnish 1 tablespoon cilantro, chopped for garnish Instructions: Preheat the oven to 350 degrees F. Combine vinegar, peanut butter, soy sauce, vegetable oil, sesame oil, to taste, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1 1/2 cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool. Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11743,"Sprinkle Sugar Cookies 2 cups all-purpose flour, plus more for dusting 3/4 cup confectioners' sugar 3/4 teaspoon salt 2 sticks unsalted butter, at room temperature
2 teaspoons pure vanilla extract 3/4 cup classic sprinkles (avoid hard sprinkles like nonpareils and dragees) 1 cup confectioners' sugar 2 teaspoons fresh lemon juice 3 to 5 teaspoons water 1 cup mixed sprinkles (classic sprinkles, nonpareils, dragees and sugar pearls) Instructions: Make the cookies: Whisk the flour, confectioners' sugar and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture and mix until just combined. Beat in the vanilla, then beat in the sprinkles. Divide the dough in half and shape each half into a disk; wrap in plastic wrap and refrigerate until firm, at least 30 minutes. Preheat the oven to 325? F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough until 1/4 inch thick. (If the dough starts to crack, let it warm up for a few minutes before continuing.) Using a 2 1/2-inch fluted round cookie cutter, cut out cookies and arrange about 1 inch apart on one of the baking sheets. Gather the scraps, reroll and cut out more cookies. Bake until the cookies are lightly golden, about 12 minutes. Let the cookies cool 5 minutes on the pan, then remove to a rack to cool completely. Meanwhile, repeat with the remaining disk of dough. Make the icing: Mix the confectioners' sugar, lemon juice and 3 teaspoons water, adding more water 1 teaspoon at a time until the icing is spreadable. Spread the mixed sprinkles on a plate in an even layer. Spread about 1 teaspoon icing on each cookie, then dip the cookie icing-side down in the sprinkles to coat. Let set 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11744,"How to Make Homemade Salsa | Restaurant-Style Salsa Two 10-ounce cans diced tomatoes and green chiles, such as Rotel One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!) 1/4 cup chopped onion 1 clove garlic, minced 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon sugar 1/2 whole lime, juiced Instructions: Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate the salsa for at least an hour before serving. ","[Syrah, Malbec, Tempranillo, Garnacha]" 11745,"Chocolate Tart with Rum Glaze 1 1/4 cups all-purpose flour, plus more for dusting 1/3 cup confectioners' sugar 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 8 ounces semisweet chocolate, finely chopped 1 cup half-and-half 3 large egg yolks 3 tablespoons granulated sugar 1 teaspoon vanilla extract Pinch of salt 2 tablespoons unsalted butter 1/2 cup confectioners' sugar 1 tablespoon unsalted butter, melted 1 tablespoon dark rum, Kahlua or espresso Instructions: Make the crust: Pulse the flour, confectioners' sugar and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.) Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch tart pan with a removable bottom; fold in the overhanging dough and press against the side of the pan. Chill at least 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely. Make the filling: Put the chocolate in a medium bowl; set aside. Bring the half-and-half to a bare simmer in a small saucepan over medium heat (do not boil). Whisk the egg yolks, granulated sugar, vanilla and salt in a separate medium bowl. Gradually whisk the hot half-and-half into the egg mixture, then pour the mixture into the saucepan. Reduce the heat to medium low and cook, stirring, until thick, about 1 minute. Pour over the chocolate and let sit, undisturbed, 5 minutes. Add the butter and whisk until smooth. Pour the filling into the prepared crust and smooth into an even layer. Cover loosely with plastic wrap and refrigerate until set, about 2 hours. Make the glaze: Whisk the confectioners' sugar, butter and rum in a small bowl. Drizzle over the tart. Let sit 5 minutes before serving. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 11746,"Orange Meringue Cupcakes 2 cups cake flour (see Cook's Note) 2 teaspoons baking powder 1/2 teaspoon fine salt 1 2/3 cups sugar 1 teaspoon finely grated orange zest 2 sticks (1 cup) unsalted butter, cut into pieces, at room temperature 1/2 cup milk, at room temperature 2 teaspoons pure vanilla extract 3 large eggs, at room temperature 8 large egg whites 1 1/3 cups sugar 2 teaspoons orange juice plus 1 teaspoon finely grated orange zest and more, for serving Pinch of cream of tartar Pinch of fine salt Instructions: Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners. Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Add the butter and pulse until the mixture looks like coarse sand, with some pea-size bits of butter. Whisk together the milk, vanilla and eggs in a small bowl or measuring cup with a spout. With the food processor running, pour in the milk mixture and process until smooth. Divide the batter evenly among the prepared muffin cups, filling them two-thirds full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, 20 to 25 minutes. Cool the cupcakes in the pans on a rack for 10 minutes, then remove and cool completely. Bring a few inches of water to a boil in a medium saucepan. Whisk together the egg whites, sugar, orange juice and zest, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the saucepan and beat, using an electric mixer at medium-high speed, until the meringue is cool and holds a stiff peak, about 7 minutes. Generously pipe or spoon the frosting onto the cupcakes. Sprinkle with orange zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11747,"The Best Chicken Noodle Soup 5 medium carrots, peeled 5 large stalks celery, trimmed
1 large yellow onion, peeled and halved
3 pounds chicken leg quarters (about 4 legs)
10 whole black peppercorns
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
4 sprigs flat-leaf parsley
Kosher salt and freshly ground black pepper
4 ounces wide egg noodles (about 4 cups)
Instructions: Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes. Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot. Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11748,"Spaghetti Pie Nonstick cooking spray, for greasing the pan Kosher salt and freshly ground black pepper 1 pound spaghetti
1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Rao's)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan 1 cup shredded mozzarella
Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve. In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside. In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan. Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 11749,"Edamame (Cooked Fresh Soybeans) 1/2 pound young green soybeans (about 4 cups of pods), fresh or frozen 2 tablespoons salt Instructions: Separate the pods from the stalks. Place bean pods in a large bowl. Sprinkle generously with salt, rub vigorously, and let stand 15 minutes. Bring a large pot of well-salted water to a boil, add the beans and boil over high heat for 5 to 6 minutes. (For a firmer bean, decrease the cooking time.) Don't cover the pot or the beans will lose their bright green color. When ready, drain beans and serve hot or at room temperature. To eat as finger food, serve the beans in baskets or bowls. Squeeze the pods with your fingers to press the beans into your mouth and discard the pods. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11750,"Stove Top Roasted Pears with Dulce de Leche 2 tablespoons butter 1 tablespoon molasses 4 large fairly firm pears (preferably Bosc or Anjou) 1 lemon, juiced 2 cups apple cider, divided Dulce de Leche, recipe follows Salt Grated dark chocolate, for garnish 1 pint whole milk 16 ounces granulated sugar Instructions: In a cast iron skillet large enough to hold the pear halves, add the butter and molasses and begin to \melt\ it over low heat. Meanwhile, put the pears on a flat surface, peel and halve them lengthwise. Use a small spoon to scoop out the center part of each half that contains the seeds and tough, fibrous flesh. Sprinkle the pears with lemon juice. When the butter and molasses are melted, add the pears and cook for 2 minutes and then flip. Add about 1 cup of cider to the pan and allow the pears to simmer until they start to become tender, 10 to 15 minutes. Add more cider as needed to prevent them from burning. Cooking times will vary somewhat depending on the size of the pears and their ripeness. Smaller or riper pears will cook faster. Add the sugar and the milk to a small saucepan over medium-low heat. Whisk to dissolve the sugar and then simmer, stirring often, until the mixture has reduced by at least half, about 1 hour. The mixture should be thick and slightly caramel in color. Spoon some of the Dulce de Leche on each plate and top with the pears. Sprinkle with salt and garnish with grated chocolate. In a medium, heavy-bottomed saucepan, add the milk and the sugar. Stir thoroughly to blend. Put the pan over medium heat and bring it to a boil. Reduce the heat and simmer gently, stirring from time to time. The milk and sugar will become \thin\ and then eventually \simmer' back together and turn a light brown color. Continue to cook, stirring from time to time, until the sauce is golden brown. This whole process takes about 25 to 35 minutes. Transfer to a bowl or jar to cool. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 11751,"Catelli's 10 Layer Lasagna with Domenica's Sauce 4 to 5 cloves garlic, minced 1/2 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil, plus additional for the pan
One 28-ounce can crushed tomatoes
1/2 teaspoon salt
2 cups sheep-milk ricotta, such as Bellwether Farm 1/2 cup mild goat cheese, such as Laura Chenel 1/2 cup freshly grated Parmesan, plus additional for lasagna 1 tablespoon chopped fresh basil, plus additional for lasagna
1 tablespoon chopped fresh mint
1 teaspoon freshly grated nutmeg
Salt and pepper, to taste
6 egg yolks, preferably organic 5 to 6 cups \00\ flour, preferably organic 1 tablespoon butter 1/2 tablespoon all-purpose flour
2 cups milk, preferably organic 1 tablespoon chopped fresh thyme
Salt and freshly ground pepper Instructions: For Domenica's sauce: Lightly saute the garlic and chili flakes in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes. For the three-cheese filling: Mix together ricotta, goat cheese, Parmesan, basil, mint, nutmeg and some salt and pepper in a bowl. For the pasta: Place the yolks in the base of a stand mixer fitted with the paddle attachment and turn on low speed. Start slowly adding flour. As the dough starts to come together, scrape down the sides of the bowl. Remove the dough and knead until smooth and not sticky. Let rest for 20 to 30 minutes. Cut dough into four quarters. Roll the quarters through a pasta machine, starting with the widest opening, taking it through each opening once or twice and finishing with the smallest opening. (You should be able to see through the finished pasta sheets.) Cut sheets into pieces that will fit in a 9-by-13-inch baking pan. Boil a pot of water and cook pasta sheets for about 1 minute, then remove them and put them in ice water to stop the cooking. Remove the sheets and lay out on clean kitchen towels or napkins. For the thyme bechamel: Heat the butter and flour in a saucepan over medium heat and stir together for a minute. Add the milk, thyme and some salt and pepper and cook until mixture starts to thicken. Turn off heat and set aside. To assemble: Preheat oven to 375 degrees F. Coat a large baking dish with olive oil. Lay a sheet of pasta in the bottom and spread with a thin layer of bechamel and cheese filling. Spread with a rubber spatula or large metal spoon. Add a layer of pasta, then spread a layer of tomato sauce on that. Repeat this assembly until the pasta is all layered. Finish the top layer with tomato sauce and bechamel and sprinkle with Parmesan and basil. Cover with foil and bake for 24 to 30 minutes. Remove foil and cook for an additional 10 minutes. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 11752,"Kiwi Kooler 1 cup guava nectar 1 tablespoon frozen limeade concentrate 4 kiwi fruits, skinned and chopped 1 (6-ounce) container nonfat vanilla yogurt 1 cup ice Instructions: Pour nectar into blender. Add remaining ingredients. Blend on high for 40 seconds or until smooth. Serve immediately. ","[Sauvignon Blanc, Moscato, Riesling]" 11753,"Whole Salt-Baked Fish 1 (2 1/2-pound) whole fish, gutted, scaled, and fins removed -- but leave the head and tail 1 lemon, cut into 6 round slices
4 large sprigs fresh thyme
4 bay leaves
2 cloves garlic, crushed
1 (3-pound) box kosher salt
4 large egg whites
2 tablespoons lemon juice plus zest of 1/2 lemon 2 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Chopped fresh parsley, for garnish Instructions: Preheat the oven to 400 degrees F. Stuff the cavity of the fish with lemon slices, thyme, bay leaves, and garlic. In a large mixing bowl, mix the salt and egg whites with your hands; it will become the consistency of wet sand.
In a large baking dish or rimmed baking sheet that is large enough to fit the entire fish (it's okay if the fish only just fits), lay one-third of the salt mixture down, roughly in the shape of the fish. Place the fish on top of the salt mixture and pack the remaining salt mixture around the fish, leaving exposed the area from the eyes to the nose, and also the tail fin. The salt mixture should fully encase the fish, but may not fill the pan. In fact, unless you use a really narrow pan, you'll probably leave most of the pan exposed.
Bake for about 30 minutes, until the internal temperature of the fish is 130 to 135 degrees F. Depending on the exact size of your fish, your cooking time may vary. Don't break the salt crust while it's cooking or you'll let the juices escape. If you have one of those nice thermometers with the wires that you can leave in the oven while you cook to determine temperature, use that, and pack the salt around the probe to seal it in before cooking. If you don't have one of those fancy thermometers, check the temp by going through the exposed mouth with a probe thermometer. Once done, remove the fish from oven and let rest for 5 minutes before serving.
While the fish is resting, whisk together the lemon juice and zest, oil, Dijon, salt, and pepper to make a lemon vinaigrette to serve over the fish.
To remove the fish from the salt shell, use a butter knife and a wooden mallet or spoon. Like a paleontologist, I try to guess where the dorsal fin would be. Hit the fish right there, in the middle of the back (remember it's laying on its side). I place the tip of the butter knife where the dorsal fin was and tap it with the mallet or spoon, putting it in and giving it a wiggle. I score all the way around the fish, like I'm excavating it, so I can remove the salt dome in one piece. It doesn't mess anything up if you don't get it off in the one piece, but it just looks cooler if you do. Once you've gone all the way around the outline of the fish, remove the top part of the salt dome.
The skin is a little chewy, but it still tastes good, so help yourself to a piece. Cook's reward. Then go under the skin with a fork, down to the spine, and slide across the bottom to filet the fish from the spine. You might get it all in one filet. But most times you have to go back and clean it up.
Then take the mallet and butter knife, and place the knife at the base of the spine where it meets the head. Tap the handle end of the butter knife with the mallet to crack the spine. Remove the entire spine and bones. With a fork, slide along the bottom of the fish, between the flesh and the salt crust, to remove the other fish filet. You probably won't get the skin off cleanly with this filet, and that's fine.
This will yield two 10-ounce (or so) filets. Place each filet on a plate and finish with a spoonful of the lemon vinaigrette and a sprinkle of salt and parsley on top. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 11754,"Oatmeal Raisin Cookie Pie One 9-inch refrigerated prepared pie dough, or your favorite single crust recipe 1 tablespoon all-purpose flour, plus more for dusting 3/4 cup packed light brown sugar 10 tablespoons unsalted butter, at room temperature 1 large egg 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg Kosher salt 1 cup rolled oats, plus more for garnish 3/4 cup dark and/or golden raisins Vanilla ice cream or unsweetened whipped cream, for serving Instructions: Adjust an oven rack to the middle position and preheat to 350 degrees F. Roll the dough into a 12-inch round on a lightly floured surface (or between two pieces of floured parchment paper). Ease the dought into a 9-inch glass pie plate and flute the edge as desired. Chill 30 minutes. Line the pie dough with foil and pie weights and bake until the edge just starts to turn golden, about 15 minutes. Remove the foil and weights and continue to bake until the bottom is lightly golden, about 10 minutes more. Cool completely on a rack, about 15 minutes. Combine the sugar, butter, egg, flour, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a food processor. Process until smooth and combined. Add the oats and raisins and pulse a few times until roughly chopped. Scrape the filling into the par-baked pie shell and spread evenly. Bake until the top is golden brown and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a rack for at least 1 hour if serving warm, or let cool completely and serve at room temperature. Top with ice cream or a dollop of whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11755,"Moroccan Harissa Roast Chicken 5 dried New Mexico chiles (about 1 ounce) 4 dried guajillo chiles (about 1 ounce)
2 cups boiling water 1/4 teaspoon whole coriander seeds 1/4 teaspoon whole cumin seeds 2 tablespoons vegetable oil 3 cloves garlic, roughly chopped Juice of 1/2 lemon (about 1 tablespoon) Kosher salt and freshly ground black pepper 8 tablespoons (1 stick) unsalted butter, at room temperature One 3- to 4-pound whole chicken 1/2 yellow onion, quartered 1 rib celery, quartered Instructions: Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes. Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside. Position an oven rack in the center of the oven and preheat to 475 degrees F. In a small bowl, stir together 6 tablespoons butter with 1/4 cup of the harissa until smooth and well-combined; set aside. Place the chicken breast-side-up on a wire rack fitted into a rimmed baking sheet. Slide your forefinger gently under the skin of the chicken and loosen it from the breasts and thighs. Using a spoon, stuff the harissa butter underneath the skin of the breasts and thighs and press it so it spreads out evenly. Rub the exterior of the chicken with the remaining 2 tablespoons butter and sprinkle generously with salt and pepper. Stuff the cavity of the bird with the onion and celery and tie the legs together with butcher's twine. Roast the chicken for 20 minutes, then reduce the heat to 400 degrees F and continue to roast until the skin is crispy and golden brown and a thermometer inserted into the thigh (avoiding bone) reads 160 degrees F, about 45 minutes longer. Remove from the oven and immediately brush all over with the remaining harissa. Set the chicken aside to rest for at least 10 minutes, then serve. ","[Syrah, Grenache, Tempranillo, Garnacha]" 11756,"Pasta with Fresh Vegetables and Mozzarella 1/2 pound vine ripened tomatoes, washed and cut into small dice 1/4 cup scallions, thinly sliced 4 ounces fresh mozzarella, packed in water, cut into small dice 1/2 pound fresh fettuccine 1 tablespoons each butter and olive oil 1 bunch watercress, washed and most of stems discarded 1 bunch arugula, washed and stems discarded 1/2 cup finely slivered yellow bell pepper Salt and dried red pepper flakes Very fine julienne of fresh red radish and seeded kirby cucumber Instructions: Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredients together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11757,"Gluten-Free Double-Corn Cornbread 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt Butter or gluten-free cooking spray, for greasing 1 cup cornmeal, preferably medium grind 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs, at room temperature, lightly beaten 1 cup milk 1/4 cup canola oil 1 tablespoon apple cider vinegar 1 cup fresh or frozen corn kernels, thawed if frozen Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend. In a small bowl, whisk together the eggs, milk, oil and vinegar. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels.
Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Cool on a wire rack and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11758,"Funked Out Tomato Soup 3/4 tablespoon extra-virgin olive oil 1 Vidalia onion, sliced 1 tablespoon minced garlic 4 large tomatoes, sliced Red pepper flakes Cracked black pepper Kosher salt 1 cup chicken stock 1 teaspoon ground chicken bouillon 1 tablespoon sherry vinegar Instructions: In a large saucepan over medium-high heat, add the olive oil. Stir in the onion, garlic, tomatoes, red pepper flakes, black pepper and salt, to taste. Simmer for 10 to 12 minutes. Add the chicken stock and chicken bouillon and cook for an additional 10 minutes. Stir in the sherry at the last minute and remove from the heat. Allow to cool before adding it to a blender. Puree until smooth and return to the pot, over low heat, to keep warm until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11759,"Olive Oil Mashed Potatoes 2 baking potatoes (each about 8 ounces) 2 tablespoons olive oil Kosher salt, to taste Freshly ground black pepper, to taste Instructions: Prick potatoes several times with a fork. Place on a piece of paper toweling and cook at 100 percent for 11 minutes, or until tender, in a 650- to 700-watt oven. Remove potatoes from oven. When cool enough to handle, halve each potato and scoop out flesh with a spoon. Pass through a ricer or place in a bowl and mash with a potato masher. Stir in oil and salt and pepper to taste. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11760,"Warm Asparagus Salad Kosher salt 2 bunches asparagus, trimmed, peeled, cut into 1 1/2- to 2-inch long diagonal pieces 1/3 cup extra-virgin olive oil
1 cup walnuts, coarsely chopped
1 tablespoon minced garlic
Cracked black pepper 1 cup shaved Parmesan
Juice of 1 lemon
Instructions: Bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl. Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper. To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11761,"Rainbow Pride Pops 5 teaspoons each strawberry, orange, lemon, lime, berry blue and grape Jell-O powder 6 teaspoons superfine sugar 3 3/4 cups boiling water Instructions: Place each Jell-O flavor in a separate small bowl. Whisk 1 teaspoon superfine sugar into each bowl. Starting with the strawberry and working with one flavor at a time, pour 1/2 cup plus 2 tablespoons boiling water into each bowl. Stir gently until the gelatin and sugar dissolve. Evenly divide the strawberry gelatin among ten 3-ounce ice pop molds using a small liquid measuring cup (about 1 tablespoon per mold). Freeze until just set, about 15 minutes. Repeat with the remaining flavors in this order: orange, lemon, lime, berry blue and grape. Place the lid on the ice pop mold and insert wooden sticks. Freeze until completely solid, about 8 hours or overnight. Remove the pops from the freezer. Let stand at room temperature until they slide out easily, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11762,"Seared Breast of Moulard Duck a la d'Artgnan on Potato Galette 2 pounds red potatoes, scrubbed and cut into 1/16-inch slices 1 medium-small onion, cut in half and thinly sliced Salt and freshly ground pepper to taste 3 tablespoons rendered duck fat 1 small black truffle, shaved paper thin (optional) 1 tablespoon flat-leaf parsley, finely chopped 1 teaspoon garlic, minced 2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry Salt and freshly ground black pepper to taste 1/2 cup port wine 8 medium plums, diced 2 tablespoons demi-glace 2 tablespoons granulated sugar 1/2 cup Armagnac in which prunes have marinated no less than 15 days 3 tablespoons prune juice Instructions: For the galette, blot potatoes dry on paper towels. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. Add potatoes, shaking the pan and turning them to cover evenly with fat. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Adjust heat to medium low, cover tightly, and cook until several slices are golden brown on the bottom, about 5 to 7 minutes. Carefully lift off cover so condensation does not fall on potatoes, and wipe dry. Mix cooked slices into other potatoes and than add shaved truffles, if desired. Replace cover, and cook until bottom of galette is golden brown, about 5 minutes longer. Shake galette onto a plate, cover with a second plate of the same size, invert then slide galette back into pan. Do not worry if some slices need rearranging. Flatten potatoes again, and cover. Cook 10 to 12 minutes longer, removing lid after 5 minutes, or until potatoes are golden brown, turning heat up slightly if needed to color potatoes. Turn galette again, if necessary, and cook uncovered for a few minutes longer, or until golden brown. Galette may be loosely tented with aluminum foil and kept warm in the oven or on top of the stove. Slide galette onto a flat plate. Season with salt and pepper. Combine parsley with garlic, and sprinkle over potatoes. Cut into 8 wedges and serve. For the duck, score the skin. Season both sides of duck breasts with salt and pepper. Heat 2 heavy skillets until medium hot, over medium high heat. Put duck breasts in pans, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium and cook 4 minutes longer. Remove duck from heat and keep warm in one of the skillets. Meanwhile, heat the port wine in a saucepan to a boil. Add the diced plums and 2 tablespoons of demi-glace and simmer, partially covered, until the plums are cooked and tender (10 to15 minutes.) Puree with a hand mixer until smooth. Adjust seasoning and keep warm. Heat 2 tablespoons of sugar until lightly caramelized. Add the Armagnac in which prunes have marinated for no less than 15 days. Reduce by half. Add 3 tablespoons prune juice. Reduce until almost syrupy. Strain and season. Keep warm. Cut the breasts across the grain into 1/4-inch slices. Place the plum compote in the center of the warm plates, fan the duck slices on top and drizzle the reduction over it. Serve immediately with a potato galette. Use the prunes to make prunes in Armagnac ice cream, or prune tart, or eat them as is as a digestif. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 11763,"White Claw Black Cherry Cupcakes Nonstick cooking spray One 15.25-ounce box red velvet cake mix One 12-ounce can black cherry hard seltzer, such as White Claw Black Cherry Hard Seltzer 3 large eggs 3/4 cup cherry jam or preserves One 16-ounce can vanilla frosting 24 maraschino cherries, for decorating Instructions: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and spray lightly with cooking spray. Beat the cake mix, 1 1/3 cups of the hard seltzer and the eggs together in a large bowl with an electric mixer on medium-high speed until smooth and combined, about 2 minutes. Divide evenly among the prepared muffin tins (each cup should be about three-quarters full). Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes, rotating tins halfway through. Turn cupcakes out onto a wire rack and cool completely. Meanwhile, stir the remaining hard seltzer (about 1/4 cup) and the cherry jam together in a small saucepan and place over medium heat. Simmer, stirring occasionally, until thickened and reduced slightly, 5 to 8 minutes. Transfer to a small bowl or glass liquid measuring cup and refrigerate until completely cool and set, about 45 minutes. Scoop out a 1/2-inch-wide and 1/2-inch-deep hole from the center of each cupcake top using a small measuring spoon. Fill each hole with the spiked cherry jam (about 1 1/2 teaspoons per cupcake).
Beat the vanilla frosting in a large bowl with an electric mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Transfer to a piping bag fitted with a large star pastry tip. Pipe the frosting onto the cupcakes to cover the jam, leaving the edge exposed. Top each with a maraschino cherry. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11764,"Cornhusker Corn Casserole 2 cups canned yellow or white hominy, drained and patted dry 2 cups fresh corn kernels, preferably, or 2 cups frozen and thawed corn kernels 1 garlic clove, minced 8 ounces sharp cheddar cheese, shredded 2 cups milk 4 eggs, beaten 1 teaspoon salt 1/4 teaspoon cayenne pepper Instructions: Preheat the oven to 350 degrees F. Lightly oil or butter a baking dish or casserole. In the baking dish, stir together the hominy and corn leveling off the top of the mixture with a rubber spatula. Top with the garlic and cheddar. Whisk together the milk, eggs, salt, and cayenne in medium bowl, and pour this mixture over the top. Bake for 50 to 60 minutes, or until the casserole is set and the top is bubbling. Remove from the oven, let rest for 5 to 10 minutes, and serve hot. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 11765,"Chocolate Pudding Cake 7 ounces semisweet chocolate, finely chopped 2/3 cup whole milk 1/3 cup sugar 1 large egg yolk 1/2 pound (2 sticks) unsalted butter, softened 1 teaspoon pure vanilla extract Instructions: Place the chocolate in a medium bowl and set aside. Combine the milk and all but 1-tablespoon of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove the pan from the heat. Whisk together the egg yolk and the remaining 1-tablespoon sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking constantly to combine. Return the mixture to the saucepan and cook, whisking constantly, until the mixture thickens slightly and reaches 185 degrees F on an instant-read thermometer. Immediately pour the mixture over the chocolate. Whisk until the chocolate is melted. Add the butter 1/2-tablespoon at a time, whisking until the butter is melted and the mixture is smooth. Whisk in the vanilla. Scrape the batter into a 6-inch round cake pan and smooth the top with a rubber spatula. Cover the pan with plastic wrap and place it in the freezer for at least 6 hours, or overnight. To unmold the cake, carefully immerse the pan in hot water for a few seconds. Wipe the bottom and sides of the pan dry and invert the cake onto a serving platter. Decorate the top of the cake by running a hot dull knife across its surface in a wave pattern (dip the knife in hot water and wipe completely dry before using it). Lightly dust the top of the cake with sifted cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving. Store leftovers in the refrigerator. Note: It is important that the butter be at room temperature, or it will not blend completely into the chocolate mixture and there will be a small lumps of butter in the cake. You can make this 2 or even 3 days in advance and freeze it. When you need it, unmold it and let it stand at room temperature for 45 minutes so its not freezer cold. Or unmold it and then store in the freezer, whole or cut into portions, for up to 2 months. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]

" 11766,"Blackened Salmon 1 tablespoon paprika 1 tablespoon cayenne 10 sprigs fresh thyme, washed, leaves removed and chopped 1 tablespoon freshly chopped oregano leaves 1 teaspoon kosher salt 4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on 3 to 4 tablespoons canola oil 2 lemons, zested and juiced Instructions: In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only. Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes. Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately. ","[Syrah, Malbec, Tempranillo, Barbera]" 11767,"Chicken Mulligatawny Soup 1 bunch scallions (white and light green parts only), chopped 1 jalapeno pepper, seeded and roughly chopped 2 1/4-inch-thick slices peeled ginger 1/2 cup cilantro, plus more for garnish
4 cloves garlic 3 cooking apples (such as McIntosh or Fuji), peeled, cored and roughly chopped 2 teaspoons curry powder 1 13.5-ounce can light coconut milk Kosher salt 4 cups low-sodium chicken broth 1 cup red lentils, picked over and rinsed 1/2 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces Freshly ground pepper Instructions: Pulse the scallions, jalapeno, ginger, cilantro and garlic in a food processor until chopped. With the motor running, add the apples, a few pieces at a time, until chopped. Cook the curry powder in a Dutch oven or large pot over medium-high heat, stirring, until lightly toasted, about 1 minute. Whisk in the coconut milk until smooth; cook until reduced by half, about 5 minutes. Add the apple-scallion mixture and 1/2 teaspoon salt. Cook, stirring, until thickened, about 5 more minutes. Stir in the chicken broth and lentils. Bring to a boil, then reduce the heat to medium low and simmer until the lentils are tender and broken down, about 15 minutes. Add the chicken and simmer until cooked through, about 6 minutes. Season with salt and pepper and garnish with cilantro. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling Shiraz]" 11768,"Buffalo Steaks with Pickled Corn Salad and Hottish Sauce 1 cup chopped fresh curly parsley 3 tablespoons minced shallot 2 tablespoons chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 clove garlic, minced 1 teaspoon pink peppercorns, crushed Extra-virgin olive oil 4 8-ounce buffalo strip steaks Kosher salt and freshly ground black pepper Flaky sea salt 2 cups corn kernels (from about 4 ears of corn) 1/2 cup white wine vinegar 1 tablespoon sugar Kosher salt 1 teaspoon turmeric 1/2 cup extra-virgin olive oil Juice of 2 limes 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 1 shallot, finely diced 2 tablespoons chopped fresh tarragon 1 tablespoon chopped fresh curly parsley 1 tablespoon Amber spice mix or 1 teaspoon chili powder Canola oil 1/2 white onion, diced 1/2 small green bell pepper, diced 1/2 small red bell pepper, diced 1 large clove garlic, finely diced 1/2 small jalapeno pepper, finely diced 2 tablespoons chili powder 1/8 teaspoon cayenne pepper 1/2 cup good-quality tomato juice 2 tablespoons red wine vinegar 1/2 teaspoon dijon mustard Kosher salt Instructions: Marinate the steaks: Combine the parsley, shallot, rosemary, thyme, garlic and peppercorns in a small bowl. Add enough olive oil to cover. Place the steaks in a container or large zip-top bag, add the marinade and toss to coat. Refrigerate overnight. Make the corn salad: Place the corn in a nonreactive bowl. Combine the white wine vinegar, sugar, 1 teaspoon salt and the turmeric with 1/4 cup water in a small nonreactive saucepan and bring to a boil. Pour over the corn, cover with plastic wrap and refrigerate overnight. Make the hottish sauce: Coat the bottom of a large saute pan with canola oil and set the pan over medium heat. Add the onion, bell peppers, garlic and jalapeno and sweat the vegetables until limp, 5 minutes. Add the chili powder and cayenne; toast the spices about 2 minutes. Add the tomato juice, red wine vinegar, mustard and 1 cup water. Reduce the heat to low and cook until the sauce reaches the consistency of ketchup, 10 to 15 minutes. Transfer to a blender and puree until completely smooth. Add 1/4 to 1/2 cup water to loosen the sauce, if needed. Season generously with kosher salt. (The sauce can be made up to 3 days ahead; cover and refrigerate.) Preheat a grill to medium high. Remove the steaks from the marinade and season well with kosher salt and black pepper. Grill approximately 4 minutes on each side for medium rare. Let rest while you finish the corn salad. Drain the corn. Add the olive oil and lime juice and let sit 5 minutes, then add the bell peppers, shallot, tarragon, parsley, Amber spice mix and 1 tablespoon of the hottish sauce. Season the steaks with a little flaky sea salt. Serve with the corn salad and a little hottish sauce on the side. ","[Chardonnay, Pinot Noir, Syrah, Zinfandel]" 11769,"Tex-Mex Pork Fajitas with Corn and Mushrooms 1 tablespoon paprika 2 teaspoons light brown sugar 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon chipotle cl powder 1/2 teaspoon garlic powder Kosher salt 1 1/2 pounds 1-inch-thick boneless center-cut pork chops 1 tablespoon olive oil, plus more for oiling the grill grates Juice of 1 lime 1 tablespoon olive oil 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons unsalted butter 1/2 teaspoon ground cumin 4 ears fresh corn, kernels removed 1 poblano pepper, seeded and chopped Kosher salt 3 scallions, sliced Juice of 1 lime For Serving: Warm tortillas, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions and sour cream Instructions: Mix together the paprika, brown sugar, chili powder, cumin, chipotle cl powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside. Prepare an outdoor grill for medium-high heat. Lightly oil the grill grates and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and thinly slice. Serve with the warm tortillas, corn and mushroom topping, chopped cilantro, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 11770,"Fish Sandwich with Caramelized Onions Six 4.5-inch brioche buns 2 tablespoons butter, at room temperature Grapeseed oil, for frying 3 pounds firm white fish, cut in 5 to 6 portions
Salt and pepper 2 cups all-purpose flour
4 cups egg wash equal parts whole eggs and milk, mixed well 4 cups egg wash equal parts whole eggs and milk, mixed well
2 cups panko 12 sliced Roma tomatoes, sliced 1/4-inch thick
1/4 cup remoulade
1 cup caramelized onions
Instructions: To prepare the rolls, open the buns and spread the butter evenly on interior of the buns. Toast the buns on a flat pan or saute pan until golden brown. For the fish, preheat the fryer to 350 degrees F with grapeseed oil. Next pat dry the portioned fish on all sides with paper towels. Then sprinkle the fish with salt and pepper evenly. Next dip the fish in the flour and tap off the excess flour. Then dip the fish into the egg wash. Finish the fish in the panko, ensuring to coat evenly. Repeat the process for the remaining fish portions, then carefully drop the coated fish in the fryer. Cook until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to remove excess oil. Season the tomatoes with salt and pepper and heat in a saute pan over medium-high heat, 1 minute per side. To build the sandwich, stack the bun with the remoulade, grilled tomatoes and caramelized onions. Finish with a portion of fish and finally top with the top half of the bun. Repeat for the remaining sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 11771,"Fresh and Fruity Hot Dog Skewers 4 hot dogs with about 40 calories and 1g fat or less each, each cut into 5 segments 16 cherry tomatoes 16 pineapple chunks Instructions: Skewer hot dog pieces, tomatoes, and pineapple chunks alternately onto 4 skewers. Spray a grill pan lightly with nonstick spray, and bring to medium-high heat. Add skewers and cook for 3 to 4 minutes. Flip skewers over the grill pan, and cook until the tomatoes and pineapple have softened and are slightly blackened, another 3 to 4 minutes. Once cool enough to handle, pull the food off the sticks and eat! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11772,"Babycakes 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoons double-acting baking powder 2 1/4 cups all-purpose flour 3 eggs 1/4 cup clover honey 1/2 cup light brown sugar 3/4 cup granulated sugar 3/4 cup unsalted butter, softened 2 teaspoons ground cinnamon 1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand) 2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand) 1/2 cup ground pecans
1 teaspoon almond extract 2 teaspoons vanilla extract 4 tablespoons sweetened condensed milk 4 ounces cream cheese, softened 3/4 cup unsalted butter, softened 1 1/4 cups powdered sugar 1/4 cup ground pecans Instructions: For the Cupcakes: Preheat the oven to 350 degrees F. In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes. For the Frosting: In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes. Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11773,"Scallops Provencal 1 pound fresh bay or sea scallops Kosher salt and freshly ground black pepper All-purpose flour, for dredging 4 tablespoons (1/2 stick) unsalted butter, divided 1/2 cup chopped shallots (2 large) 1 garlic clove, minced 1/4 cup chopped fresh flat-leaf parsley leaves 1/3 cup dry white wine 1 lemon, cut in 1/2 Instructions: If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11774,"Sweet Potato Gratin 1 tablespoon unsalted butter, plus more for the dish 1/4 cup breadcrumbs 1/4 cup crushed gingersnap cookies 2 cups heavy cream 1/4 cup pure maple syrup 2 teaspoons fresh thyme 1/4 teaspoon ground allspice Kosher salt Pinch of cayenne pepper 3 pounds sweet potatoes (6 to 8 medium), peeled and sliced 1/4 inch thick Instructions: Preheat the oven to 375 degrees F. Melt the butter in a small skillet over medium heat. Add the breadcrumbs and gingersnap crumbs and cook, stirring, until lightly toasted, 3 to 5 minutes; set aside. Combine the heavy cream, maple syrup, thyme, allspice, 1 1/2 teaspoons salt and the cayenne in a medium saucepan. Bring to a boil, then remove from the heat. Butter a 3-quart baking dish. Spread a single layer of sweet potatoes in the bottom of the baking dish and pour about one-third of the cream mixture on top. Repeat to make 2 more layers of potatoes and cream. Cover with foil and bake 40 minutes. Uncover and continue to bake until the cream is bubbling and the potatoes are lightly browned and tender when pierced with a knife, 40 to 50 more minutes, sprinkling the breadcrumb mixture over the potatoes during the last 5 minutes of baking. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11775,"Berries with Sweet Tequila Cream 2 cups (1 pint) heavy cream 1 cup sugar
10 large egg yolks (save the whites for another use)
2 tablespoons tequila
Zest of 1 lime
4 cups mixed fresh berries, such as strawberries, blackberries, blueberries and raspberries
Instructions: Combine the cream with 1/2 cup of the sugar in a medium saucepan over medium heat. Bring to a strong simmer just so tiny bubbles start to appear around the edges of the pan; don't let it boil. Meanwhile, in the bowl of a stand mixer using the whisk attachment, whisk together the egg yolks and remaining 1/2 cup sugar for about 1 minute. Whisk in the tequila. Now, with the mixer on medium low, very slowly drizzle in the warm cream using a metal measuring cup to scoop out small portions at a time. Drizzle it in so that the cream runs down the side of the bowl, reducing the impact of the hot cream hitting the eggs. Keep whisking! After all of the cream is added, turn off the mixer. Pour the mixture into the top of a double boiler (or a glass bowl fitted over a saucepan of simmering water). Cook in the double boiler over medium heat, stirring gently but constantly as the egg/cream mixture slowly thickens, from 8 to 15 minutes. Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be a thick, pourable cream rather than a thick, heavy pudding. Prepare a large bowl with ice. As soon as you remove the double boiler or glass bowl from the heat, set the bottom of it in the bowl of ice to stop the cooking process. Be careful not to let ice or water drip into the cream mixture. Stir in the lime zest and continue stirring to cool. If you need to use the cream right away, keep it in the ice bath. Or transfer it to a container, cover and refrigerate for several hours. When ready to serve, fill bowls with the berries and spoon the cream on generously. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 11776,"Puntas de Filete Sonorense Clarified butter 1 medium onion, finely sliced 1 green bell pepper, cut in 1/4-inch strips 6 ounces button mushrooms, stems removed, finely sliced Freshly ground salt, to taste Freshly ground white pepper, to taste 1 1/2 pounds beef tenderloin tips, trimmed and cut into 1/2-inch slices Freshly ground black pepper, to taste 1 medium onion, finely diced 1 serrano chili, seeded and finely chopped 1/4 cup port 1 (7-ounce) can pimento, diced 2 medium tomatoes, blanched, peeled, seeded and cubed 1 avocado 1/2 lime, juiced 1-ounce salted butter Instructions: Heat 1 tablespoon clarified butter in small frying pan over medium-low heat. Add sliced onion and brown. Place green pepper and mushrooms on top of onion slices. Season generously with salt and white pepper. Continue cooking very slowly. Heat 1/8 cup clarified butter in a large frying pan on high heat. Add pieces of beef and toss in butter. Season with salt and black pepper. Cook for 5 minutes, then remove meat pieces from sauce and place on a plate. Deglaze pan with diced onion, chili and port on high heat for a couple minutes. Add pimento and continue to cook liquid down. Stir in tomatoes. Add beef to sauce and stir to coat well. Remove beef to serving platter. Scoop out avocado flesh in balls. Pour lime juice over avocado to prevent discoloration. Add to vegetables in small frying pan; season with white pepper. Combine all this well with reserved meat. Whisk butter into sauce and pour over meat and vegetables to serve. ","[Rioja, Tempranillo, Garnacha, Barolo]" 11777,"Bonus Recipe: Ginormous Cabbage-Wrapped Burger Stack 1 head green cabbage (you won't use it all!), carefully cored with a knife 1 frozen meatless hamburger-style patty with about 100 calories 1 slice onion 2 slices tomato Ketchup, optional, as a topping Mustard, optional, as a topping Instructions: Serving suggestion: dill pickle spears Place the head of cabbage in a large microwave-safe bowl, and microwave for about 4 minutes, until the outer leaves begin to loosen. Once cool enough to handle, remove the cabbage from the bowl. Gently remove 2 whole outer leaves from the cabbage, and place them back in the bowl. (Reserve the rest of the cabbage for another use.) Add 2 tablespoons of water to the bowl with the cabbage leaves. Cover and microwave for about 2 minutes, until leaves are very soft. Meanwhile, spray a skillet with nonstick spray and bring to medium heat on the stove. Add the burger patty and onion slice and cook for about 4 minutes per side, until cooked through. Top one cabbage leaf with the burger patty, followed by a tomato slice, the onion, and the remaining tomato slice. If you like, top with ketchup and mustard. Gently top with the other leaf. Serve with pickles, if you want, and chew! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 11778,"Brown-Butter Frosting 2 sticks (16 tablespoons) unsalted butter 2 tablespoons light corn syrup 2 cups confectioners' sugar Pinch fine salt Instructions: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids in the butter have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it is solid but still soft enough that your finger leaves an indentation, about 25 minutes. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 11779,"Camembert and Roasted Garlic 2 bulbs of garlic, unpeeled with the tops sliced off 3 tbsp/1 1/2 oz/40g butter Scant 1/3 cup/3fl oz/80ml extra-virgin olive oil Salt and freshly ground black pepper 1 squidge of honey 2 fresh rosemary sprigs 3 bay leaves 7 to 9oz/200 to 250g Camembert, plastic wrapping and lid removed but still in its wooden box, at room temperature 1 French baguette, ripped into 4in/10cm pieces and sliced horizontally Instructions: Preheat the oven to 400 degrees F (200 degrees C). Place the garlic cut side down in a large roasting pan. Add the butter, oil, a pinch of salt, a couple of twists of black pepper, the honey, rosemary, and bay leaves and bake in the oven for 40 to 45 minutes. After 30 to 35 minutes, put a large cross in the top of the Camembert and add it to the oven. Make sure the plastic covering and lid is removed, but it is still in its cardboard box. Add the French baguette to warm up too. Once the garlic is soft, the bread is extra crunchy, and the cheese is all soft and gooey, remove from the oven. Serve everything on a big sharing plate. Break off a piece of crusty bread, then squeeze out the tender flesh of the garlic along with a healthy dose of cheese and smear it liberally over the bread. Serve with a chutney or relish and a good glass of red wine. ","[Burgundy, Chardonnay, Pinot Grigio, Tempranillo]

" 11780,"Sweet Southern Cornbread 2 cups finely-ground yellow cornmeal 3/4 cup plus 2 tablespoons cake flour 3/4 cup sugar 2 1/2 teaspoons baking powder 2 cups buttermilk, at room temperature 1/4 cup canola or vegetable oil 2 large eggs 1 tablespoon kosher salt Nonstick cooking spray Instructions: Preheat the oven to 375 degrees F. Place two 8-cavity mini loaf pans in the oven to heat up. Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder. In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough. Carefully remove the loaf pans from the oven and quickly spray with cooking spray. Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking. Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 11781,"Easy Skillet Coconut Shrimp\u202f 1 cup jasmine rice 1/2 cup coconut milk 1 teaspoon lime zest plus 1 tablespoon lime juice 1 shallot, finely chopped Kosher salt 2 tablespoons chopped fresh cilantro 5 tablespoons coconut oil 1/4 cup dried coconut chips 1/4 cup panko Kosher salt and freshly ground black pepper 1 pound sugar snap peas, strings removed 1 pound jumbo shrimp, peeled and deveined 1/2 teaspoon lime zest plus 1 tablespoon lime juice 2 cloves garlic, grated 1 tablespoon chopped fresh cilantro 3 cups frozen mango 1 ripe banana 1 1/2 cups almond milk 1/2 cup coconut milk Zest and juice of 1 lime 1 cup ice Instructions: For the rice: Preheat the oven to 400 degrees F. Add the rice, coconut milk, lime zest, shallot, 1/2 teaspoon salt and 1 cup water to a rice cooker. Follow the manufacturer's instructions and cook until all the liquid is absorbed and the rice is tender. Fluff with a fork. Keep the rice in the cooker until ready to serve. Right before serving, transfer the rice to a serving dish and sprinkle the lime juice and cilantro over the top.\u202f\u202f
For the shrimp: Meanwhile, melt 1 tablespoon coconut oil\u202fin a medium skillet over medium heat.\u202fAdd the coconut chips and panko. Sprinkle with a pinch of salt, then toss to coat.\u202fCook,\u202fstirring frequently, until everything is toasted and golden, 4 to 5\u202fminutes.\u202fRemove from the heat and set aside.
Heat a large cast-iron skillet over high heat. Add 2 tablespoons coconut oil and heat until shimmering. Carefully add the snap peas in a single layer. Let cook without moving until charred on one side, about 1 minute. Stir and cook until charred all over, another 1 to 2 minutes. Sprinkle with salt. Remove the peas to a serving platter.
Heat the same cast-iron skillet over high heat. Add the remaining 2 tablespoons coconut oil and heat until shimmering. Add the shrimp, lime zest, garlic, 1 teaspoon salt and a few grinds of black pepper and stir so shrimp is equally coated and distributed in the pan. Cook, stirring occasionally, until the shrimp is opaque and slightly browned, 3 to 4 minutes. Sprinkle the shrimp with lime juice and top with some of the panko mixture and cilantro. Serve the shrimp with the snap peas and coconut rice and top everything with the remaining panko mixture.\u202f\u202f
For the dessert:\u202fLayer the mango, banana, almond milk, coconut milk, lime zest and juice in a blender with ice. Blend until smooth. Add more ice if desired.\u202fServe in glasses with straws. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11782,"Beignets II 1 package dry yeast 1 1/2 cups warm water (just above body temperature, around 110 degrees F) 1/2 cup sugar 2 eggs 1 cup milk 7 cups flour 1 teaspoon salt 1/4 cup shortening Vegetable oil, for frying Powdered sugar Instructions: In a bowl of a standing mixer, sprinkle the yeast over the warm water and stir to dissolve. Then add the sugar, eggs, and milk and blend with a paddle attachment. Add half the flour, salt, and shortening and blend well. Add the remaining flour and continue mixing to form a dough. Place the dough on a flour work surface and form into a ball. Place the dough in a greased bowl, and cover with plastic wrap then refrigerate overnight. The next day, punch down the dough on a work surface, then cover it with a damp towel, and let it rest for 15 minutes. Then roll the dough into a rectangle 1/4-inch thick. With a pizza cutter, cut into 2-inch squares. Heat some oil for deep fat frying to 365 degrees F. Drop in the beignets, 3 or 4 at a time, and fry on both sides until golden brown. They will look like pillows. Drain them on a brown paper bag and dust extremely heavily with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11783,"Grilled Portobello, Blue Cheese and Caramelized Onion Hoagie 1/4 cup extra-virgin olive oil 1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Juice of 1/2 lemon
4 portobello mushrooms, sliced 1/4 inch thick
2 tablespoons olive oil 2 yellow onions, halved and thinly sliced
Kosher salt and freshly ground black pepper Blue Cheese Spread:
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
4 hoagie rolls (I like Martin's), split 1 cup arugula
Balsamic vinegar, for drizzling
Kosher salt
Instructions: For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour. For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water. For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise. Heat a grill pan over medium-high heat. Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side. For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 11784,"Chicken and Seafood Paella 4 tablespoons canola oil, divided 6 skinless chicken thighs 2 ham hocks 2 cups onion, diced, divided 1 cup celery, roughly chopped 1 cup carrots, roughly chopped 3 tablespoons garlic, minced 1 cup white wine Seafood stock, about 2 cups 1 tablespoon saffron dissolved in 1 cup warm water for 3 minutes 1 pound Mexican style chorizo 1 cup red bell peppers, diced 3 cups Arborio rice 2 tablespoons salt 2 tablespoons freshly ground black pepper 6 scallops 6 mussels 6 clams, choice 1/2 cup scallions, diced, for garnish 1/4 cup Roma tomatoes, for garnish Instructions: In a large stock pot over high heat add 2 tablespoons oil. Add the chicken thighs and ham hocks and brown thighs on both sides. Remove chicken to a plate, leaving the ham hocks in the pot. Add to pot 1 cup of onions, celery, carrots and garlic and cook for 5 to 7 minutes. Deglaze with white wine and reduce by half. Next add the seafood stock, saffron and 2 quarts of water and let simmer for 2 hours or until reduced by half. When stock is finished simmering, strain and hold stock on low heat. In a large saute pan or paella pan add the remaining 2 tablespoons oil, chorizo, red bell pepper and the remaining 1 cup onion, cook until the onions are translucent, but do not brown. Add rice, salt and pepper to pan and saute until all grains of rice are coated with oil of the pan. Form rice around the pan so it is level, next add 1 cup of broth at a time to the rice; do not stir the rice. When rice is al dente, or 3/4 of the way of being fully cooked, add chicken thighs, shrimp, scallops, mussels, and clams. Bury the seafood items in the rice so they will cook. Add final cup of broth and cover entire pan tightly with another pan or lid. Let sit off heat for 10 to 15 minutes or until seafood is cooked. Garnish with scallions and Roma tomatoes Directions. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 11785,"Loaded Lamb Meatball Hoagie Lamb Meatballs 1 1/2 pounds ground lamb 2 tablespoons garlic, minced 2 shallots, minced 2 tablespoons chopped parsley leaves 1/4 cup grated Parmesan Kosher salt and freshly cracked black pepper Sundried Tomatoes and Spinach Salad 1 cup sun-dried tomatoes in oil, drained, oil reserved, julienned 2 tablespoons chopped garlic Pinch red pepper flakes 1 onion, minced 1 (10-ounce) package frozen spinach, thawed and drained 1 lemon, juiced Pinch salt Pinch pepper 1 cup mascarpone cheese 4 steak rolls Instructions: Preheat the oven to 425 degrees F. Lightly grease a 9 by 9-inch baking dish. In a large bowl, mix together the lamb, garlic, shallots, parsley and Parmesan. Season the meat with salt and pepper, to taste. Form meat into 1-ounce balls and arrange them in a baking dish. Bake them for 12 to 15 minutes. Remove them from the oven and keep warm. In a large saute pan over medium-high heat, add the oil from the tomatoes. Add the garlic and red pepper flakes. Cook until the garlic begins to brown, about 1 to 2 minutes. Add the onions and cook until softened, about 2 to 3 minutes. Stir in the spinach and tomatoes and cook until warmed through and mixture has good color, about 4 to 5 minutes. Add the lemon juice and season the mixture with salt and pepper, to taste. Whisk in the mascarpone cheese and remove the pan from the heat. Put 3 to 4 meatballs on each roll and top with the sun-dried tomato and spinach salad. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]

" 11786,"Janette's Chicken Pot Pie 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 2 1/2 cups white wine 2 teaspoons olive oil 2 medium onions, chopped 3 carrots peeled and sliced 1 cup chopped celery 1 cup chopped mushrooms 3 tablespoons all-purpose flour 1 cup fat-free low-sodium chicken broth 2 tablespoons Dijon mustard 1/2 teaspoon dried thyme 1 cup frozen baby peas Salt and white pepper 6 sheets phyllo dough (keep in package until ready to use) Nonstick cooking spray Instructions: Marinate chicken in 2 cups of the white wine for at least 30 minutes and up to 24 hours in the refrigerator. Preheat the oven to 375 degrees F. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until the outside turns opaque, about 2 minutes. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the mushrooms and cook for 5 minutes more. Lower the heat to medium, add the flour and cook, stirring constantly, for 2 minutes. Stir in the chicken broth and remaining 1/2 cup wine. Stir in mustard and thyme. Let simmer, stirring often, until thickened, about 5 minutes. Add the frozen peas and season with salt and pepper, to taste. Transfer the mixture to a shallow 2-quart baking dish. Spray each sheet of phyllo with nonstick cooking spray and layer over the baking dish, tucking the excess pastry into the dish. Bake until the filling is bubbling and the phyllo has browned, about 25 minutes. Let cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11787,"Raspberry Lemonade 2 cups fresh lemon juice (from about 15 lemons) 1 1/2 cups sugar 1/2 10-ounce bag frozen raspberries Instructions: Put the lemon juice in a pitcher. Mix the sugar and 1 1/2 cups water to make a syrup, stirring well until the sugar dissolves. Add the sugar syrup to the lemon juice and top with 4 cups water. Taste to make sure it's sweet enough for you, then add the raspberries. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!) Stir the lemonade, then chill in the fridge. Fill mason jars with ice cubes and top them off with the lemonade. ","[Sauvignon Blanc, Ros, Moscato]" 11788,"Sally's Fresh Blackberry Tart 2 cups all-purpose flour 1/2 cup finely ground almonds 1 heaping tablespoon brown sugar Pinch salt 1/2 pound cold unsalted butter, cut into small cubes 5 to 6 tablespoons ice water Bag of dried beans 3 pints blackberries 1/2 cup all-purpose flour Pinch salt 1 1/2 cups granulated sugar 6 tablespoons unsalted butter, small cubes Juice 3 lemons 1 tablespoon finely chopped lemon zest 1 tablespoon brown sugar Instructions: For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour. Preheat oven to 400 degrees F. Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil. For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens. Remove from oven and cool for 2 hours before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11789,"Crispy Baked \Fried\ Chicken 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings) 1/2 cup all-purpose flour Kosher salt and freshly ground pepper 4 cups cornflakes 2/3 cup buttermilk 2 tablespoons dijon mustard 1/4 teaspoon cayenne pepper 1 1/2 teaspoons paprika 3/4 teaspoon ground sage Instructions: Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet. Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour. Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate. In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs. Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 11790,"Coconut Water Smoothie Coconut water, regular or flavored 2 bananas 2 mangos 1 cup strawberries (fresh or frozen) 1/2 cup Greek yogurt 2 tablespoons honey Instructions: Fill ice trays with the coconut water and freeze until solid. Place the fruit, honey and 12 to 14 coconut water-flavored ice cubes into a blender and blend until smooth. Serve immediately. ","[Viognier, Sauvignon Blanc, Riesling]" 11791,"Oven Baked Parmesan French Fries 5 russet potatoes 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 1/2 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Peel potatoes and cut into half-inch thick slices (lengthwise) cut again into 1/2-inch thick fries. Place the potatoes into a pot with cold water and 1 tablespoon of salt. Bring up to a gentle boil and simmer until a paring knife tip goes through easily. Cooked about 3/4 of the way through. Drain carefully and put in a bowl. Add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheet. Bake until light brown. When brown, sprinkle with Parmesan and continue to bake until well-browned and crispy and the cheese is melted and caramelized, about 6 to 7 more minutes. Remove and let cool for 2 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11792,"Peach-Mango Smoothie 1/2 cup mango nectar (recommended: Kerns) 1 (6-ounce) container nonfat peach yogurt 1/2 cup frozen mango chunks (recommended: Dole) 1/2 cup frozen peaches (recommended: Dole) 1/4 block soft silken tofu (recommended: Mori-Nu) 1 cup ice Vanilla vodka, optional Instructions: Pour nectar into blender. Add all remaining ingredients. Blend on high for 30 seconds to 1 minute or until smooth. To make a smoothie cocktail, add 3 ounces vanilla vodka, if desired. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 11793,"Lamb Chops with Mint-Walnut Pesto 4 (6-ounce) loin lamb chops 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 4 tablespoons Mint Walnut Pesto, recipe follows 2 tablespoons walnuts 1 cup loosely packed fresh mint leaves 1 cup loosely packed fresh flat-leaf parsley 1 ounce crumbled feta cheese, about 1/4 cup 1/2 clove garlic, smashed 1/2 teaspoon kosher salt 1/4 cup extra-virgin olive oil Instructions: Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes. Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve. Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool. In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days. ","[Syrah, Cabernet Sauvignon, Malbec, Barolo]" 11794,"Poppy and Daisy's Pancakes 1 cup self-rising flour 1 cup milk 1 large egg, preferably free-range or organic Pinch sea salt 1 pear A few knobs butter Natural yogurt, to serve Runny honey, to serve Instructions: Put the flour, milk, egg, and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all, then stir it through with a spoon. Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time. You'll need to cook the pancakes in batches, cooking them for a few minutes, until golden on the bottom then flipping them over and cooking for a few minutes more until they're done. When they're golden and fluffy, serve them right away with a dollop of natural yogurt and some runny honey drizzled all over the top.
","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 11795,"Lemon Pizza 7 ounces pizza dough 2 tablespoons heavy cream 3 ounces mozzarella knots, shredded 6 thin slices ham 1/4 small onion, thinly sliced 2 teaspoons fresh lemon juice 1 cup loosely packed baby arugula Freshly ground black pepper Instructions: Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F. Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper. Buon Appetito! ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11796,"Quick Tomato Sauce 28 ounce tomatoes, including juice 1 small onion 1/4 cup extra-virgin 1 teaspoon salt Dried herbs (basil, thyme, oregano, bay leaf etc