23127,"Donut Ice Cream Sandwiches 8 ounces semisweet chocolate bars, broken up into pieces 8 glazed donuts
2 pints salted caramel ice cream, softened
1 cup rainbow sprinkles
Instructions: Place the chocolate in a glass bowl and melt it over a double boiler (or in the microwave) until completely smooth. Set aside. Slice the glazed donuts in half horizontally. Add a large scoop of the ice cream to the bottom half of each donut and use an offset spatula to spread the ice cream to the edges. Press on the top halves of the donuts and roll the sides in the sprinkles. Drizzle the sandwiches with the melted chocolate. Place the sandwiches on a parchment-lined baking sheet and freeze until the ice cream is firm, at least 4 hours. At this point, enjoy the sandwiches or wrap individually in plastic wrap and freeze until ready to eat. ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 23128,"Blueberry Cobbler with Lemon Honey Ice Cream Unsalted butter, for buttering the baking dish 8 cups blueberries 1/3 cup sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/2 lemon, juiced
1 cup all-purpose flour 1 cup sugar
2 tablespoons unsalted butter, melted
2 tablespoons milk
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
Lemon Honey Ice Cream, for serving, recipe follows 1 1/2 cups milk 1 cup heavy cream
1/4 cup honey
1/4 cup sugar
2 tablespoons lemon zest
1 tablespoon lemon juice
5 egg yolks
Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. For the blueberry filling: Add the blueberries, sugar, flour, cinnamon and lemon juice to the prepared baking dish; toss to combine. Set aside. For the cobbler topping: In a medium bowl, mix the flour, sugar, melted butter, milk, baking powder, cinnamon, salt and eggs. Stir to combine, then dollop the batter over the blueberries to cover. Bake until the berries are bubbling and the topping is golden, about 45 minutes. Serve a la mode with the Lemon Honey Ice Cream. In a medium saucepan, combine the milk and heavy cream and slowly warm over low heat until small bubbles form around the edges. Add the honey and stir to mix. In a medium bowl, whisk to combine the sugar, lemon zest, lemon juice and egg yolks. Slowly add the egg yolk mixture to the milk and cook, stirring constantly, until thickened enough to coat the back of a spoon, about 8 minutes. Remove from the heat, cover, and chill in the refrigerator until cold, about 1 hour. Transfer the mixture to an ice cream machine, process for about 30 minutes, and then freeze until frozen through, another 2 hours. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 23129,"Wonton Soup 6 cups reduced-sodium chicken broth 1 cup shredded cabbage 1/2 cup shredded or diced cooked pork 1 tablespoon soy sauce 1 tablespoon sesame oil 16 wonton wrappers 1/4 cup chopped scallions Instructions: Place broth and cabbage in a large saucepan and set pan over medium-high heat. Bring to a simmer. Meanwhile, in a food processor, combine pork, soy sauce and sesame oil. Pulse 3 or 4 times until the pork is finely minced but not a paste. Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, to within 1/4-inch of the edges (about 1 teaspoon per wrapper). Wet your fingers with water and pull up corners of the wontons to create individual \purses. Pinch the edges together (with wet fingers) to seal. Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and stir in scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 23130,"Spicy Lamb and Soba Noodle Salad 1/4 cup, plus 2 tablespoons canola oil 1 tablespoon five-spice powder 4 cloves garlic, finely chopped 1 1/2 pounds lamb tenderloin 3 tablespoons rice vinegar 1 tablespoon low-sodium soy sauce 2 teaspoons toasted sesame oil 2 teaspoons sugar 2 red jalapenos, thinly sliced 1 tablespoon honey Kosher salt 3/4 pound soba noodles 3 green onions, thinly sliced 3 tablespoons chopped cilantro Instructions: Whisk together 1/4 cup of the oil, five-spice powder and garlic in a medium baking dish, add the lamb and turn to coat in the mixture. Cover and refrigerate for at least 1 hour and up to 4 hours. Whisk together the vinegar, soy sauce, sesame oil, sugar, jalapeno, honey and remaining 2 tablespoons canola oil in a large bowl and let sit while you prepare the noodles. Bring a large pot of salted water to a boil. Add the soba noodles and cook until just tender, approximately 5 minutes. Drain well, place in the bowl with the dressing, add the green onions and cilantro and mix until combined. Let sit at room temperature while you cook the lamb. Can be made 8 hours in advance and refrigerated. Serve at room temperature or cold. Heat the grill to high. Remove the lamb from the marinade and season with salt. Place the tenderloins on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling for 2 to 3 minutes for medium-rare doneness. Remove from the grill, let rest for 5 minutes before slicing into 1/4-inch thick slices. Transfer noodles to a large platter and top with the sliced lamb. ","[Syrah, Tempranillo, Garnacha, Barbera]" 23131,"Chocolate Toffee Bites 2 cups sugar 1/2 cup butter 2 ounces bittersweet chocolate, chopped Instructions: Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container. ","[Riesling, Moscato, Port, Tawny Port]" 23132,"Slow-Cooker Buffalo Chicken Chili 2 cups low-sodium chicken broth One 15-ounce can cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles
1/2 cup Buffalo wing sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced
3 stalks celery, diced
1 bay leaf
1 rotisserie chicken, skin discarded, meat shredded
1 jalapeno, seeds and membranes removed, minced
1 medium yellow onion, diced
Instructions: For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 23133,"Lemon Curry Corn Fritters 3 tablespoons mild yellow curry powder 1 lemon, zested 1 tablespoon sugar 3 tablespoons olive oil 3 tablespoons water Pinch salt 1 (16-ounce) bag frozen whole corn kernels, thawed 2 tablespoons olive oil 1 shallot, diced 8 slices pancetta, diced 1/2 cup all-purpose flour 2 tablespoons soy sauce 2 eggs 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 scallions, cut into 1/8-inch rounds Vegetable oil, for shallow frying Instructions: In a small bowl, mix all the ingredients for the curry paste together until smooth and set aside. Cook the whole corn kernels according to bag directions. Drain the water and set aside. Coat a large saute pan with olive oil and heat over a medium-high heat. Add the corn, shallots and pancetta and saute for 4 to 5 minutes, stirring occasionally. Pancetta should be lightly cooked, but not crispy. Remove from the pan and set aside to cool. In a medium bowl, mix the flour, reserved curry paste, soy sauce, eggs and salt and pepper. Stir in the corn mixture and the scallions. If the batter is a little dry, add a touch of water until you get a smooth consistency. In a large frying pan heat enough vegetable oil (about a 1/8-inch) for shallow frying, over medium-high heat. When the oil is hot, (the oil is ready when you drop in a tiny bit of batter and it sizzles immediately) put a large tablespoon or so of the batter carefully into the oil and lightly press flat. Add about 4 more tablespoons, being sure to leave enough space in between each for easy turning. Fry until golden, about 1 1/2 to 2 minutes on each side. Remove the fritters with a slotted spatula to a paper towel lined plate. Pat dry with another paper towel and cover to keep them warm. Repeat until all of the batter is cooked. Arrange the fritters on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23134,"Cocoa Gingerbread Men 2 1/2 cups all-purpose flour, plus more for dusting 1/2 cup plus 1 tablespoon unsweetened cocoa powder (not Dutch process) 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1 teaspoon baking soda 1 teaspoon salt 1 stick unsalted butter, at room temperature 3/4 cup molasses 2/3 cup packed light brown sugar 1 large egg 1 cup confectioners' sugar 2 to 3 tablespoons fresh orange juice Instructions: Whisk the flour, 1/2 cup cocoa powder, the ginger, cinnamon, cloves, allspice, baking soda and salt in a medium bowl. Beat the butter, molasses and brown sugar in a large bowl with a mixer on medium speed until light in color, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Divide the dough between 2 sheets of plastic wrap; shape into disks. Wrap and refrigerate until firm, about 2 hours. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until about 1/4 inch thick. Cut out shapes with 3-inch cookie cutters; arrange 1 inch apart on the prepared baking sheets. Reroll the scraps once and cut out more cookies. Refrigerate the cookies until firm, about 15 minutes. Bake, switching the pans halfway through, until the cookies are set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Make the glaze: Whisk the confectioners' sugar, the remaining 1 tablespoon cocoa powder and the orange juice in a bowl. Transfer to a resealable plastic bag and snip a small corner; pipe onto the cookies. Let set, 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23135,"Chimichurri Steak 1 1/2 cups grapeseed oil 1/2 cup chopped fresh parsley
1 tablespoon sherry vinegar
2 teaspoons diced seeded jalapenos 1 teaspoon red cl flakes
2 cloves garlic, minced Juice of 2 limes
Kosher salt and freshly ground black pepper 5 pounds skirt steak Roasted carrots and yucca, for serving, optional Instructions: In a bowl, whisk together the grapeseed oil, parsley, vinegar, jalapenos, cl flakes, garlic, lime juice and 2 teaspoons each salt and pepper. Set aside 1/2 cup of the chimichurri sauce for marinating the steak; reserve the remaining sauce for serving. Tenderize the skirt steak by pounding it lightly. Sprinkle the steak with kosher salt and black pepper, keeping in mind that there is salt and pepper in the marinade. Transfer to a bowl or dish and add the 1/2 cup chimichurri sauce. Marinate, refrigerated, at least 10 hours or overnight. When ready to cook the steak, heat a grill or saute pan to medium heat. Remove the steak from the marinade (discard the marinade). Grill the steak to medium-rare, 4 to 5 minutes per side, or cook to desired temperature or doneness. Let the steak rest for 5 minutes before slicing in thin strips on the bias. Put some steak slices on each plate and spoon over the reserved chimichurri. Serve with roasted carrots and roasted yucca or your favorite vegetable and starch. Enjoy! ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 23136,"Kkaennip Kimchi 50 perilla leaves (4 ounces) 1 teaspoon distilled white vinegar 5 tablespoons coarse gochugaru (Korean red cl flakes) 2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon toasted sesame seeds, plus more for garnish
1 teaspoon granulated sugar
3 cloves garlic, minced (about 1 tablespoon)
1/2-inch piece ginger, minced (about 1 teaspoon)
3 ounces Chinese chives, chopped
1-inch piece carrot (about 1 ounce), julienned
1/2 small onion, thinly sliced Instructions: For the perilla: Line and stack the perilla leaf stems and cut off with scissors, leaving 1/4 to 1/2 inch of stem. Combine 5 cups of water and the vinegar in a large bowl. Add the perilla leaves and soak in the vinegar solution for about 5 minutes. Drain completely in a colander.
For the sauce and vegetables: Meanwhile, whisk 1 cup of water with the gochugaru, fish sauce, soy sauce, sesame seeds, sugar, garlic and ginger in a bowl. Add the chives, carrot and onion.
Lay 2 to 3 perilla leaves down in a single pile on a large rimmed plate. Spoon 1 teaspoon of the sauce mixture over the leaf pile (2 teaspoons if the leaves are large) and spread gently to cover. Lay down 2 to 3 leaves again and repeat with the sauce. Gently press down as you pile.
Garnish with sesame seeds and serve immediately alongside rice, or transfer the leaves, neatly stacked, to an airtight container and refrigerate for 1 to 2 hours. After about an hour, liquid will pool in the container. Serve the kkaennip kimchi with the liquid and garnish with sesame seeds.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23137,"Tomato and Watermelon Gazpacho 4 medium tomatoes, preferably heirloom varieties, chopped 4 cups diced seedless watermelon 1 cucumber, peeled, seeded and chopped 1 yellow bell pepper, chopped 1 medium shallot, sliced 1/3 cup loosely packed basil and mint, plus small leaves for topping Kosher salt and freshly ground pepper 1/3 cup extra-virgin olive oil, plus more for drizzling 3 tablespoons champagne vinegar Instructions: Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar. Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour. To serve, top the soup with the small herb leaves and a drizzle of olive oil. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 23138,"Scallops on the Half Shell 8 ounces bay scallops 2 tablespoons unsalted butter 1 tablespoon minced garlic 1/4 teaspoon kosher salt, plus a pinch 1 cup fresh bread crumbs or crushed crackers 2 medium size very ripe tomatoes, finely chopped 1/4 cup chopped fresh parsley leaves Instructions: Preheat the oven to 450 degrees F. Remove the side muscles from the scallops and rinse with cold water and thoroughly pat dry. Melt the butter in a medium saute pan over medium heat. Once the butter is melted add the garlic and a pinch of salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside. In a small bowl, toss together the tomato, parsley and 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the cracker or bread crumbs. Bake in the oven for 8 to 10 minutes or until golden brown on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23139,"Gulf Shrimp Jambalaya 2 pounds medium Gulf shrimp, peeled and deveined, shells reserved Extra-virgin olive oil
1 pound andouille sausage, cut into rounds
2 green bell peppers, seeded and cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
1 Spanish onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
One 28-ounce can diced tomatoes
1 teaspoon cayenne pepper
2 cups long-grain rice
2 fresh bay leaves
1 bundle fresh thyme
5 scallions, whites and greens thinly sliced, for garnish
Instructions: For the shrimp stock: toss the shrimp shells in a large pot and fill with water. Bring the water to a boil, turn off the heat and let sit for at least 15 to 20 minutes, although longer is fine. Strain the shells and discard. Coat a large, wide pot with olive oil and bring to medium-high heat. Add the andouille and cook until the sausage starts to brown, 4 to 5 minutes. Add the peppers, celery, and onions to the pan; season with salt and a pinch crushed red pepper. Cook until the mixture has softened and is very aromatic, 7 to 8 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the tomatoes and cayenne. Stir in the rice. Add 4 cups of the shrimp stock, the bay leaves and the thyme bundle to the pot. Season with salt and taste it to make sure you are on the way to something delicious. Cover and cook over medium heat for 25 minutes. Stir in the shrimp and cook until they turn pink, another 5 to 7 minutes. Serve garnished with chopped scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 23140,"Bertha's Favorite Mussels 1 to 3 cloves garlic, smashed with back of knife 6 anchovy fillets Pulp of 3 or 4 tomatoes Black pepper 1 lemon, juiced 1/2 medium onion, thinly sliced Olive oil, for sauteeing 4 pounds mussels, debearded and scrubbed 1/2 cup white wine, plus 1/2 cup 2 or 3 leaves basil Instructions: In a mortar and pestle, pulverize garlic, anchovies, tomato pulp, and pepper. Add lemon juice gradually and mix thoroughly to a soft paste. Set aside. In chicken fryer pan with deep sides, saute onion in olive oil until translucent. Add mussels and 1/2 cup of the wine. Bring to a boil, cover, and simmer until mussels open, about 10 to 15 minutes. Do not allow to dry out. Add more wine, if needed. Take out mussels, arrange on a serving platter. To pan juices (add more wine, if needed), add the garlic paste. Stir thoroughly. Pour over mussels. Decorate with basil leaves and serve with hunks of good Italian peasant bread (for sopping up juice). ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 23141,"Lemon and White Chocolate Pots de Creme 2 (3 1/2-ounce) bars white chocolate chopped into 1/4-inch pieces (recommended: Lindt) 3/4 cup heavy cream 1/4 cup whole milk 4 egg yolks 1 tablespoon sugar 1 1/2 teaspoons lemon zest Pinch fine sea salt 1/2 cup fresh raspberries Instructions: Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. Ladle the custard into 4 (4-ounce) ramekins or custard cups. Arrange the ramekins in an 8 by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekins. Bake for 30 minutes until the custard is almost set and still slightly soft in the center (custard will set as it cools). Let the ramekins cool for 30 minutes in the baking dish. Remove the ramekins from the water and refrigerate for 3 hours or up to 1 day. Garnish with fresh raspberries and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23142,"Grilled Mustard Pork Chops with Carrot Salad 2 tablespoons packed light brown sugar 1 tablespoon sweet paprika 2 teaspoons mustard powder 4 1-inch-thick bone-in pork rib chops (10 to 12 ounces each) Kosher salt and freshly ground pepper 2 teaspoons honey mustard, plus more for serving 2 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil, plus more for the grill 1 pound carrots, grated on the large holes of a box grater (about 4 cups) 1 cup chopped fresh parsley 1/4 cup chopped fresh chives 1/4 cup salted roasted sunflower seeds Instructions: Preheat a grill to medium. Combine the brown sugar, paprika and mustard powder in a small bowl. Season the pork chops with salt and pepper and rub all over with the spice mixture; set aside. Whisk the honey mustard, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; whisk in the olive oil. Add the carrots, parsley, chives and sunflower seeds and toss well. Refrigerate the carrot salad while you cook the pork chops. Lightly oil the grill grates. Grill the pork chops, covered, until marked, about 4 minutes per side. Uncover and cook until a thermometer inserted into the pork registers 145 degrees F, about 1 more minute. Serve with the carrot salad and honey mustard. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 23143,"Banana Blaze Pan spray 2 tablespoons butter 2 bananas, split lengthwise and halved 1/2 cup maple syrup 1 cup raisins 1/2 tablespoon nutmeg, ground 1 tablespoon cinnamon 1 cup Cognac 4 scoops ice cream 1 cup pecans, chopped 1 cup coconut Whipped cream, for garnish Instructions: In a hot saute pan, spray with pan spray and add butter to pan. Sear bananas on each side. Add maple syrup and reduce by half. Add the raisins, nutmeg, and cinnamon. Add the Cognac and ignite and burn off the alcohol. Spoon blazed bananas into each serving bowl. Place a scoop of ice cream on each pile of bananas. Sprinkle pecans and coconut over each scoop of ice cream. Spoon remaining sauce on top over each serving. Place a spoonful of whipped cream on the top of everything and enjoy! ","[Chardonnay, Port, Madeira, Moscato]" 23144,"Chocolate Souffle Softened butter Sugar 10 ounces milk 1/2-ounce cornstarch 10 ounces dark chocolate, finely chopped 2 ounces egg yolks 2 ounces sugar 7 ounces egg whites Instructions: Pre-heat oven to 400 degrees F. Prepare 6 (6-ounce) baking molds by brushing softened butter and lightly sprinkling them with sugar. Combine the milk and the cornstarch in a large saucepan, and bring to a boil. Place the chopped chocolate in a large bowl. Once the milk has come to a boil, pour it over the chocolate, and mix. Add the egg yolks to the chocolate mixture, and mix until smooth. Using a hand held or professional mixer, combine the sugar and egg whites, whip until medium peaks. Incorporate and fold a small amount of the egg whites into the chocolate mixture to bring both products to like consistencies. Add the remaining egg whites, and fold in gently. Pour batter into butter coated molds to the top, and level off the top with a spatula or palette knife. Using a clean cloth, wipe the edges off. Place the molds on a baking sheet, place in the oven, and add a small amount of water for steam. Bake the souffles for approximately 10 minutes. To test doneness, souffles should not \jiggle\ excessively. Serve souffles immediately with a dusting of powdered sugar, or your favorite sauce. ","[Chardonnay, Pinot Gris, Riesling, Moscato]" 23145,"Fish Stick Tacos Vegetable oil, for frying 2 pounds halibut, cut into sticks about 3 inches long and 1/2 inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 large eggs, whisked 3 cups panko breadcrumbs 1/2 ripe but firm pineapple, cored and cut into 1/2-inch-thick slices 1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 jalapeno cl, stemmed, seeded and diced
Pinch of sugar
Kosher salt and freshly ground black pepper
1/2 cup sour cream 1 teaspoon ancho cl powder
1 lime, juiced
16 corn tortillas
Shredded cabbage, for serving
Instructions: For the fish sticks: Heat about an inch of oil in a heavy saucepan over medium-high heat until a deep-fry thermometer inserted in the oil registers 360 degrees F. Heavily sprinkle the fish sticks on both sides with salt and pepper. Form an assembly line with the flour, whisked eggs and panko breadcrumbs in separate shallow bowls. Dredge the fish sticks first in the flour, making sure to remove any excess, then in the egg wash and finally in the panko. Fry the fish until golden in color, about 3 minutes per side. Set on a paper towel to drain the excess oil. For the grilled pineapple salsa: Prepare a grill to medium-high heat. Put the pineapple slices on the grill and cook until tender and grill marked, about 2 minutes per side. Transfer to a cutting board and chop. Put the pineapple in a medium bowl and stir in the cilantro, lime juice and jalapenos. Season the salsa with sugar, salt and pepper. Serve warm or at room temperature. For the ancho crema: Add the sour cream, ancho cl powder, lime juice and 1 tablespoon of water to a bowl. Whisk together until combined. If necessary, thin the mixture out with more water until it is a thin, drizzling consistency. For serving: Heat the corn tortillas directly on a gas burner on medium-high heat, about 30 seconds per side. Evenly distribute the fish sticks among the warmed tortillas. Garnish with cabbage and grilled pineapple salsa, then drizzle the ancho crema on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 23146,"Roasted Chicken and Fennel with Lime and Parmesan 3 tablespoons extra-virgin olive oil 4 skinned, boneless chicken breast 2 large fennel bulbs, trimmed, and cut lengthwise into 1/4-inch thick slices Coarse grain salt Cracked black pepper 2 limes, juiced 6 tablespoons grated Parmesan Instructions: Preheat the broiler. Pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet to prevent the chicken and the fennel from sticking. Place the chicken breast in a single layer on the sheet pan. Place in the broiler for 7 minutes. Remove and add the fennel in a single layer and brush both sides with the olive oil. Season fennel slices with salt and pepper on both sides. Squeeze juice of 1 lime over the fennel slices and place under the broiler. Broil for 5 minutes. Some of the edges may blacken slightly. Remove the fennel from the oven and using tongs or a spatula, and turn over each slice of fennel. Top with the Parmesan. Place back under the broiler for 1 1/2 to 3 minutes, or until cheese starts to brown. Allow fennel to remain in the pan until ready to serve. Do not refrigerate. This is wonderful served at room temperature. Just before serving, squeeze remaining lime juice over fennel slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23147,"Orange Creme Brulee 4 1/2 cups heavy cream 3/4 cup granulated sugar, plus extra for caramelizing 9 egg yolks 1 1/2 tablespoons frozen orange concentrate Instructions: Preheat oven to 300 degrees F. Heat heavy cream and sugar over a double boiler until the sugar is dissolved. Add egg yolks and orange concentrate. Stir to blend well. Fill into desired dishes and bake in a water bath in the oven for approximately 1 to 1 1/2 hours until internal temperature of brulee is 170 degrees F. Cool overnight. Sprinkle granulated sugar on top and flame with a gas torch or carefully broil until sugar is caramelized. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 23148,"The Best Pecan Pie 1 1/4 cups all-purpose flour, plus more for dusting (see Cook?s Note) 2 teaspoons granulated sugar 1/8 teaspoon fine salt 1 stick (8 tablespoons) cold unsalted butter, diced 1 large egg, lightly beaten 5 tablespoons unsalted butter 1 cup packed light brown sugar 3/4 cup light corn syrup 1/2 teaspoon fine salt 2 cups chopped toasted pecans 1 to 2 tablespoons bourbon 2 teaspoons pure vanilla extract 3 large eggs, lightly beaten Instructions: For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes. Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F. While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust. Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 23149,"My My's Strawberry Layer Cake 1 (18.5 oz.) box white cake mix (without pudding) 1 (3 oz.) package strawberry Jell-O 1 Tbs. self-rising flour 4 tsp. granulated sugar 3/4 cup vegetable oil 4 eggs 1/2 cup water 1/2 of a 10-oz. package of frozen strawberries, thawed and well-drained (reserving all the juice and the remaining berries)
Reserved strawberries and juice, above 2 (1 lb.) boxes confectioners' sugar, sifted
1/2 cup (1 stick) unsalted butter Red food coloring (optional) Instructions: Preheat the oven to 350 degrees F. Grease and lightly flour three 8-inch round cake pans. Set them aside. To make the cake, combine the cake mix, Jell-O, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition. Add the water and the half package of strawberries to this mixture. Mix well. Divide the batter evenly into the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the middle of each layer comes out clean and the layers pull away from the sides of the pans. Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.
To make the frosting, in a bowl, combine the remaining strawberries and the reserved juice with the confectioners' sugar and the butter. Beat with a mixer (or mash by hand) until smooth and well blended. Transfer the cake layers, one at a time, onto a serving platter. Frost between each layer, on top of the cake and around the sides with frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23150,"Piri Piri-Carne Spart 1 1/2 cups olive oil 4 fresh jalapeno peppers, finely chopped, stems and seeds 2 fresh poblano peppers, finely chopped, stems and seeds 1 tablespoon crushed red pepper 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon minced garlic 1 tablespoon finely chopped fresh cilantro leaves, plus more for garnishing 1 tablespoon kosher salt 2 pounds sirloin beef, sliced into 1/2-inch slices 4 long Melissa's Sugar Cane Swizzle Stix Essence, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the grill. In a saucepan, combine the olive oil, peppers, crushed red pepper, salt, and black pepper. Bring the liquid up to a boil and reduce the heat. Simmer the sauce for 4 minutes and remove from the heat. Stir in the garlic. With a hand held mixer, puree the sauce until smooth. (Alternatively, allow the mixture to cool slightly then transfer to a blender and puree until smooth.) Stir in the cilantro and kosher salt. At this point, allow the sauce to sit for 1 week under refrigeration before serving. Marinate the sliced beef in 1 cup of the piri piri for 3 to 4 hours, under refrigeration. Remove the beef and make several slits in the beef about 1/4-inch apart, save the excess sauce for basting. Thread the meat through the swizzle sticks. Place the skewers on the grill. Cook for 2 to 3 minutes on each side. Place the remaining piri piri in a saucepan and bring up to a simmer. Place the skewers on a platter and drizzle with the piri piri. Garnish with chopped cilantro and Essence. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. ","[Syrah, Malbec, Tempranillo, GSM]

" 23151,"Shrimp Pesto Spring Rolls with Quick Pesto Dipping Sauce 1/2 cup fresh basil leaves 1/3 cup grated Parmesan
1 tablespoon pine nuts
1 pinch red pepper flakes
2 cloves garlic, pressed
1/3 cup olive oil
1 tablespoon lemon juice
1/2 cup mayonnaise
1/4 cup sour cream
Pinch kosher salt
1/4 cup olive oil 2 tablespoons lemon juice
1 teaspoon sugar
1 clove garlic, pressed
Dash kosher salt
Dash freshly ground black pepper
8 peeled and deveined cooked shrimp (16/20 count), tails removed, halved lengthwise 1 cup shredded romaine lettuce
Four 8-inch rice paper wrappers
8 large fresh basil leaves
1/4 cup jarred roasted red bell pepper strips
1/4 cup sliced red onion
1/4 cup quartered yellow cherry tomatoes
Instructions: For the quick pesto dipping sauce: Add the basil, Parmesan, pine nuts, red pepper flakes and garlic to the base of a small food processor. With the processor running, drizzle in the oil and lemon juice and allow the mixture to become smooth. Scrape the sides, then add the mayonnaise, sour cream and salt and process until combined, about 1 minute. For the simple lemon dressing: Add the olive oil, lemon juice, sugar, garlic, salt and pepper to a small mason jar. Secure the lid and shake to combine, For the assembly: Add the shrimp to a small bowl and toss in 2 tablespoons of the lemon dressing. Set aside. Add the shredded romaine to a bowl and toss with the remaining lemon dressing. Set aside. One at a time, place the rice wrappers in warm water until they are soft but still hold together, about 30 seconds. Lay the wrapper flat on a plate and start by shingling 4 shrimp halves and 2 basil leaves in the center of the wrapper. Add one-quarter of the roasted peppers, onions and tomatoes. Drizzle with 2 teaspoons of the pesto dipping sauce. Finally, top with a one-quarter of the lettuce in a small line. Fold in the sides of the wrapper and roll into a tight roll. Cut in half on the diagonal. Repeat to make the other 3 rolls. Dip the rolls into the pesto dipping sauce and dig in! Best if eaten within 1 hour of making. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 23152,"Mexican Fiesta Dip 1 medium to large can refried beans 3 avocados, chopped 2 teaspoons lemon juice Salt, pepper, to taste 1 large container sour cream 1 chipotle in adobo, chopped 1 bunch green onions, chopped 2 large tomatoes, seeded and chopped 1 to 2 cans sliced black olives 6 ounces grated cheddar cheese for garnish 1 package tortilla chips Instructions: Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 23153,"Tamale Pie 1 cup cornmeal 1/2 cup cold water 31/2 cups boiling water or chicken stock 2 teaspoons salt 1 stick butter 4 cups cooked cornmeal mush 1 large onion, chopped 2 cloves garlic, minced 1 green bell pepper 1/3 cup chili powder or to taste 3 tablespoons butter or oil 4 cups cooked hamburger 2 pimientos, chopped 11/2 cups black pitted olives, roughly chopped Salt and pepper to taste Instructions: To cook cornmeal mush: stir 1 cup of cornmeal into 1/2 cup cold water to moisten it, in the top of a double boiler. Then add 31/2 cups boiling water or chicken stock and 2 teaspoons salt and mix well. Set the top over the bottom of the boiler, filled with 1 to 2 inches of boiling water, put a lid on the top and steam the cornmeal for 30 to 45 minutes until the water is all absorbed. For tamale; Beat the butter into the hot cooked cornmeal and set aside. Fry the onion, garlic and bell pepper with the chili powder in 3 tablespoons butter or oil until the vegetables are just slightly softened, 2 or 3 minutes. Add the cooked meat, pimientos, olives and season to taste. Put a layer of cornmeal mush in a baking dish, add the layer of meat filling and cover with another layer of mush. Bake in a preheated 350 degree oven until the mush is crusty on top, about 30 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 23154,"Peppery Dry Rub 3 tablespoons chili powder 2 tablespoons freshly ground black pepper 2 tablespoons paprika 2 teaspoons crushed red pepper 1 teaspoon salt 1 clove garlic, minced Instructions: Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Refrigerate until ready to use. ","[Rioja, Tempranillo, Barbera, Garnacha]" 23155,"White Russian 1 oz. Kahlua or other coffee-flavored liqueur 1 oz. vodka Milk Instructions: Fill bucket glass with ice. Add vodka and Kahlua. Top off with milk. ","[Chardonnay, Riesling, Moscato]" 23156,"Apple Cranberry Phyllo Turnovers 4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds) 1/3 cup dried cranberries 1/3 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1 pinch ground nutmeg 1 teaspoon cornstarch dissolved in 1 tablespoon cold water 6 sheets phyllo dough, thawed 3 tablespoons canola oil 4 ladyfinger cookies, crushed, divided Cooking spray Instructions: Preheat the oven to 350 degrees F. In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool. Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover. Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23157,"Mushroom Quesadillas with Succotash 3 tablespoons unsalted butter 12 ounces sliced white mushrooms (5 to 6 cups) Kosher salt and freshly ground pepper 1 small red onion, thinly sliced 1 clove garlic, minced 1 1/2 cups grated havarti cheese (about 6 ounces) 1 teaspoon dried oregano (preferably Mexican) 4 10-inch flour tortillas 1 red jalapeno pepper, seeded and thinly sliced 2 cups frozen corn 2 cups frozen lima beans 2 scallions, chopped Instructions: Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the red onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet. Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling. Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes. Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn, lima beans, 1/2 cup water and a pinch of salt. Increase the heat to medium high and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Season with salt and stir in the scallions. Cut the quesadillas into wedges and serve with the succotash. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23158,"Layered Basil Cheese Spread 2 tubs (8 oz. each) whipped cream cheese 1 medium tomato, seeded and finely chopped (about 3/4 cup) 1 cup firmly packed fresh basil leaves 3/4 cup finely shredded parmesan cheese 1/2 cup firmly packed fresh parsley leaves 1/4 cup pine nuts or slivered almonds* 2 cloves garlic, chopped 3 tablespoons olive oil Keebler? Town House Toppers? Original Crackers

• or - Keebler? Town House? Original Crackers Instructions: Line 3-1/2-to 4-cup bowl or mold with plastic wrap, allowing excess wrap to extend over sides. Set aside. In medium bowl gently stir together cream cheese and tomato. Set aside. In food processor bowl combine basil, parmesan cheese, parsley, pine nuts and garlic. Cover and process until very finely chopped. With food processor running, slowly add oil through feed tube. Process until mixture is consistency of soft butter. Spread one-third of cream cheese mixture in prepared bowl. Top with one-half of basil mixture. Repeat layers. Spread remaining cheese mixture on top. Cover and refrigerate at least 4 hours. On serving plate invert bowl. Remove plastic wrap. Garnish with tomato and fresh basil, if desired. Serve with crackers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23159,"Pear and Hazelnut Wontons 1/4 cup hazelnuts, skins removed, chopped 2 tablespoons butter 2 pears, pealed, cored and diced finely 1-ounce Poire William (a pear eau de vie) 1 package 3 1/2-inch square wonton wrappers (available in the refrigerated section of most grocery stores) 3 cups peanut or canola oil 1/4 cup powdered sugar Instructions: In a saute pan over medium heat, toast nuts for approximately 4 minutes, or until they begin to brown. Reserve. In a saute pan over medium-high heat, melt butter. Add pears and nuts and saute for approximately 5 minutes, or until pear begins to brown. Add Poire William, let it heat for 5 seconds, then ignite with a flame. Stand back! If flame does not burn out after 10 seconds, smother with a lid. Remove from heat and let cool. Place a small bowl of warm water beside wonton wrappers. Put a single won ton wrapper in the palm of your hand and spoon 1 teaspoon of pear mixture onto the center. Dip your finger in water and trace a circle around the pear mixture with your wet finger (water is the glue of wonton wrappers). Pinch and seal wrapper around pear mixture like a small beggar's purse. If you are not going to fry the wontons immediately, cover with a damp dishtowel and refrigerate. Pour peanut oil into a pot or heavy skillet until it is 1-inch deep. Turn heat to medium- high and heat oil. When you think oil is ready, drop in a tiny piece of a wonton skin. If oil sizzles immediately, you are ready to rock. If oil begins to smoke at any time, remove pan from the heat and allow to cool slightly. Fry as many wontons at 1 time as your skillet will accommodate\u2014without letting them touch. Fry or 30 seconds, or until the bottom side is golden brown. Then turn over for 15 more seconds, or until top side is the same color. Remove with a slotted spoon and transfer to a large brown paper grocery bag, or paper towels, to drain excess oil. Proceed to next batch. Place powdered sugar in a small strainer and hold strainer over wontons. Tap strainer gently to dust won tons with a light sprinkling of powdered sugar. Serve immediately Recommended beverage: Poire William ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23160,"Brownie Bombe Nonstick cooking spray, for spraying the baking sheet 1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla extract 1/2 teaspoon kosher salt
4 large eggs
2 sticks (1 cup) unsalted butter
8 ounces semisweet chocolate chips
1/2 cup all-purpose flour
1/2 cup cocoa powder
1 quart chocolate ice cream, softened 1 1/2 cups heavy cream
3 tablespoons granulated sugar
1 tablespoon cocoa powder, plus more in a shaker or sifter, for serving 1/2 cup hot fudge, warmed slightly 1/3 cup chopped walnuts
Instructions: For the brownies: Preheat the oven to 350 degrees F. Line a 12-by-17-inch baking sheet with parchment paper and spray with cooking spray. Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside. Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa. Pour the batter into the prepared baking sheet and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely. For the bombe: Using a 4-inch ring cutter, cut a round from the baking sheet of brownies. Slice the remaining brownies into approximately 3-by-4-inch rectangles. You should have 10 rectangles. Keep 5 rectangles as they are and cut the other 5 in half to make triangles. Line a 2 1/2-quart (about 9 inches across) freezer-safe bowl with plastic wrap. Place the brownie round in the bottom of the bowl and, alternating between the rectangles and triangles, fill the sides of the bowl. Press the brownie pieces into the bowl so that the interior of the bowl is lined with brownies. Break off any excess that extends above the edge of the bowl. Make sure to press the seams together so there are no cracks. Break the remaining brownie pieces into small crumbles and reserve. Wrap a 5-inch freezer-safe bowl in plastic wrap from the bottom, combining the loose ends of the plastic wrap at the top. Spread the softened ice cream inside the large bowl over the brownie layer. You should have about a 2-inch-thick layer of ice cream. Place the 5-inch bowl inside the ice cream layer, pushing it into the ice cream slightly to create a well. Cover the top with plastic wrap and freeze until the ice cream is firm, about 2 hours. In a large chilled bowl, combine the heavy cream, granulated sugar and cocoa. Whip the cream with a whisk or electric hand mixer until stiff peaks form. Remove the bombe from the freezer and remove the small bowl. Pour the hot fudge into the well, then fill with the whipped cream. Combine the reserved brownie crumbles and walnuts and sprinkle over the top of the bombe. Cover with plastic wrap and push down to press the brownie crumbles into the bombe. Freeze until the whipped cream is frozen, about 2 hours. Remove the bombe from the freezer and place the bowl side into a large bowl of hot water for 1 minute. Remove the plastic wrap. Invert the bombe onto a large platter or plate. Remove the glass bowl and plastic wrap. Garnish with a sprinkle of cocoa powder. Slice and serve. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 23161,"Profiteroles with Ricotta Mascarpone 1/2 cup water 1/4 cup unsalted butter, cut into pieces 1 1/2 teaspoons plus 3 tablespoons sugar Pinch of salt 1/2 cup all purpose flour 3 large eggs 1 (8-ounce) container mascarpone cheese 3/4 cup ricotta cheese 1 teaspoon vanilla extract 1/2 cup chocolate-hazelnut spread (such as Nutella) 1/4 cup whipping cream 1/4 cup hazelnuts, toasted, husked, chopped Instructions: Preheat the oven to 375 degrees F. Line a heavy large baking sheet with a silpat or parchment paper. Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a heavy medium saucepan. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool 5 minutes. Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Beat the remaining egg in a small bowl to blend. Gently brush the egg over the dough mounds (do not drip the egg onto the baking sheet). Bake the pastries until they are amber brown, about 50 minutes. Allow the pastries to cool completely. Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of sugar in a medium bowl. Refrigerate until cold. Using a serrated knife, cut the tops off the pastry and set aside. Spoon the mascarpone mixture into the pastries and top with its lid. Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave for about 30 seconds until warm. Stir the mixture. Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with the hazelnuts and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23162,"Buffalo Turkey Sloppy Joes 3 tablespoons butter 2 pounds ground turkey breast Celery salt Freshly ground black pepper 2 tablespoons fresh thyme leaves 5 to 6 ribs celery, 2 to 3 finely chopped, and a few ribs cut into sticks for plate garnish 4 to 5 carrots, 2 peeled and finely chopped, and 2 to 3 cut into sticks for plate garnish 4 cloves garlic, finely chopped 1 onion, finely chopped 1 cup beer or chicken stock 1/4 to 1/2 cup medium to extra spicy hot sauce, such as Frank's Red Hot 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce One 14-ounce can tomato sauce 12 soft hamburger rolls 1 cup blue cheese crumbles 1 cup sour cream 1/4 cup chopped fresh herbs, such as dill, chives and parsley leaves 2 tablespoons lemon juice or cider vinegar 1 large clove garlic, grated Salt and freshly ground black pepper 1/3 to 1/2 cup buttermilk Chopped dill pickles Chopped raw onion or scallions Instructions: For the sloppy joes: Heat the butter in a large skillet over medium-high heat. When the butter foams, add the turkey. Brown and crumble. Season with celery salt and pepper. Add the thyme, chopped celery, chopped carrots and onions. Cook, partially covered, to soften, 12 to 15 minutes. Then deglaze the pan with the beer. Add the hot sauce, vinegar, Worcestershire and tomato sauce. Then simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat to bubbly hot. For the dressing: In a bowl, combine the blue cheese, sour cream, herbs, lemon juice, garlic and some salt and pepper. Whisk in as little or as much of the buttermilk to the dressing for the consistency you like. Serve the sloppy buffalo meat on rolls topped with the pickles, onions and a dollop of dressing. Serve the additional dressing for dipping the carrot and celery sticks alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 23163,"Spaghetti and Tuna Meatballs Kosher salt and freshly ground black pepper 1 pound spaghetti Two 6-ounce cans tuna packed in oil, drained
1/2 cup breadcrumbs
1/4 cup grated Parmesan, plus more for serving 1 tablespoon chopped fresh flat-leaf parsley
1 garlic clove
1 large egg
1 tablespoon olive oil
1/2 cup prepared pesto
1/4 cup heavy cream
Zest and juice of 1 lemon
Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve 1/4 cup pasta water, then drain the pasta. In the meantime, pulse the tuna, breadcrumbs, Parmesan, parsley, garlic, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until combined. Shape the mixture into balls by the tablespoonful. In a large nonstick skillet, heat the olive oil over medium heat. Brown the meatballs for about 2 minutes per side; remove and set aside. Add the pesto, cream, lemon zest and juice, reserved pasta water and cooked pasta to the skillet and toss until the pasta is evenly coated. Add the meatballs and gently toss. Serve with more Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23164,"Almond Butter Pie with Chocolate Saltine Toffee Crust 2/3 cup organic virgin coconut oil, melted 1/3 cup granulated sugar 2 sleeves saltines (about 80 crackers), coarsely crushed 3 ounces bittersweet chocolate, finely chopped 1/4 cup caramel sauce 1 cup heavy cream
1 cup creamy almond butter, at room temperature One 8-ounce package cream cheese, at room temperature 1 1/4 cups confectioners' sugar Sliced skin-on almonds, for decorating Instructions: Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely. Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23165,"Lentil Soup 2 tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped celery 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes 2 quarts chicken or vegetable broth 1/2 teaspoon freshly ground coriander 1/2 teaspoon freshly ground toasted cumin 1/2 teaspoon freshly ground grains of paradise Instructions: Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately. ","[Rhone Blends, Tempranillo, Garnacha, Chianti]" 23166,"Corn Fritters 1 1/4 cups unsifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs, lightly beaten 1/4 cup milk 1 1/2 cups fresh yellow corn kernels 2 tablespoons vegetable shortening or bacon fat Honey or syrup, optional Instructions: Combine flour, baking powder, and salt in medium bowl. Stir in eggs and milk just until flour mixture has all been moistened. Mixture should be lumpy. Fold in corn. Melt 1 teaspoon shortening in a large skillet over medium heat. Drop corn batter by tablespoonfuls into skillet and fry until brown on both sides and centers feel firm when gently pressed, about 5 to 7 minutes. Remove to platter and keep warm. Repeat until all batter has been used, adding shortening as needed. Serve with honey or syrup, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 23167,"Creole Crusted Rib-Eye Steak with Dirty White Beans 1/4 cup chopped green onions 6 ounces bacon, chopped 2 cups chopped yellow onions 4 (18 to 20 ounces each) bone-in rib-eye steaks Drizzle of olive oil Salt 1/2 cup Creole mustard Freshly ground black pepper 1 cup chopped celery 2 cups fine dried bread crumbs 1 cup fresh tomatoes, peeled, seeded and chopped Essence, recipe follows 2 tablespoons chopped garlic 2 tablespoons olive oil 2 (4 to 6 ounce) ham hocks 1/2 pound duck confit, shredded, store bought or homemade 1 pound dry navy white beans 10 cups beef stock 6 ounces foie gras, cleaned and small diced Fried parsnips 1 tablespoon dried thyme 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 Instructions: Preheat the oven to 400 degrees F. In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes, and garlic. Season with salt and pepper. Add the ham hocks and confit. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2 1/2 hours. In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and add to the bean mixture, including the melted foie gras fat. Mix thoroughly. Stir the green onions into the bean mixture. Season the steaks with olive oil, salt, and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium rare. To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips. 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. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 23168,"Roasted Cauliflower 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups) 1/4 cup extra-virgin olive oil 5 cloves garlic, roughly chopped 1/4 teaspoon crushed red pepper 2 teaspoons kosher salt 2 teaspoons roughly chopped fresh thyme leaves Instructions: Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23169,"Red Onion and Cucumber Salad 2 red onions, julienned Salt 3 English cucumbers, peeled, seeded, and thinly sliced 2 teaspoons peeled, grated fresh ginger 2 cloves garlic, minced 2 tablespoons minced fresh chives 2 tablespoons rice vinegar 1/4 cup vegetable oil, preferably canola Pinch crushed red pepper flakes Freshly ground black pepper Instructions: Place the onions in a large bowl; set aside. In a colander, lightly salt the cucumbers and let drain for about 10 minutes. Meanwhile, whisk together the ginger, garlic, chives, and vinegar in a small bowl. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper. Add the cucumbers to the onions and toss well. Add the dressing and toss well. Adjust the seasonings. Refrigerate for at least 30 minutes or up to 24 hours before serving. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23170,"Agrodolce Salmon Olive oil, for greasing 1/3 cup red wine vinegar 2 tablespoons light brown sugar 3 tablespoons honey 2 teaspoons paprika Pinch crushed red pepper flakes Kosher salt and freshly ground black pepper Four 6- to 8-ounce skinless salmon filets, center cut 1 lemon, juiced 2 cups watercress 1/4 cup sliced natural almonds, toasted 1/4 cup fresh mint leaves 2 tablespoons dried currants Instructions: Arrange the oven racks so that one is in the top third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and lightly oil. Combine the red wine vinegar, brown sugar, 2 tablespoons of the honey and 1 1/2 teaspoons of the paprika in a medium saucepan and cook over medium-high heat until simmering, 3 to 4 minutes. Reduce the heat to medium-low and cook until reduced and syrupy, 8 to 10 minutes. Stir in the red pepper flakes. Set the sauce aside. Combine the remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Arrange the salmon in a single layer on the prepared baking sheet and season with the paprika mixture. Spoon the sauce over the salmon. Bake the salmon until it is an opaque light pink and is partially cooked through, about 5 minutes. Remove the salmon from the oven and set the oven to high broil. Baste the salmon with the sauce pooled on the baking sheet. Return the salmon to the oven and broil until the tops start to brown and caramelize, 3 to 5 minutes depending on your broiler. While the salmon is cooking, whisk together the lemon juice and remaining 1 tablespoon honey in a large bowl. Add the watercress, almonds, mint and currants to the dressing and toss to coat evenly. Serve the salmon warm with the watercress salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23171,"Tequila Sausage 2 pounds chicken or duck, cubed 1 ounce salt 1/4 ounce white pepper 1/4 ounce ground cumin Pinch ground allspice Pinch ground coriander Pinch ground ginger 1/4 pound roasted corn kernels 1/4 ounce red bell pepper, chopped 1/2 ounce jalapeno pepper, chopped 1-ounce tequila 1/2-ounce lime juice Pinch fresh cilantro leaves, chopped 1-ounce roasted garlic 1 tablespoon orange-flavored liqueur (recommended: Cointreau) 1 yard pork or lamb casings Instructions: Preheat the oven to 350 degrees F. Combine all ingredients in a large bowl. Put the meat mixture through a grinder and grind according to manufacturer's instructions. Tie a knot in 1 end of a casing and begin filling the casings with the meat mixture, then tie off the other end of the casing once all the meat mixture has been used. Twist the casing into 6 sausage links. Bake for at least 15 minutes. Meanwhile, preheat a grill. Remove sausage links from oven and place on grill. Grill until crispy and golden brown. Spice up your favorite pasta recipe by adding sausage slices or enjoy your sausage the old-fashioned way, on a bun topped with your favorite condiments. ","[Rioja, Tempranillo, Garnacha, Barbera]" 23172,"Isadora Duncan 1 sage leaf 5 ounces honey 3 blackberries 1 1/2 ounces bourbon 1 1/4 ounces lemon juice 1 sage leaf Instructions: Make the honey-sage syrup: Bring 3/4 cup water and the sage to a boil in a small saucepan. Reduce the heat and simmer 7 to 10 minutes. Remove the sage leaf and stir in the honey until combined. Let cool. Make the cocktail: Muddle the blackberries in a cocktail shaker. Add the bourbon, lemon juice and 3/4 to 1 1/4 ounces of the honey-sage syrup. Add ice and shake well. Strain the cocktail into a chilled coupe glass. Smack the sage between the palms of your hands to release its oils, then lay across the top of the cocktail. ","[Bourbon, Gin, Rum, Sparkling wine]" 23173,"Strawberry-Basil Yogurt Cooler - Lassi 1/2 cup (2 percent) Greek-style yogurt 2 tablespoons sugar, or to taste 1/4 to 1/2 cup water Pinch salt 2 cups strawberries, fresh or frozen and thawed 2 to 3 leaves fresh basil, plus more for garnish Generous pinch freshly ground black pepper Instructions: Whizz all of the ingredients together in blender. Pour into serving glasses and garnish with small basil leaves. ","[Sauvignon Blanc, Pinot Grigio, Ros]" 23174,"Beef and Pork Buns 1 1/2 pounds thinly sliced cooked beef or pork, heated 6 kaiser rolls, split 12 ounces barbecue sauce, heated Instructions: Distribute the meat evenly over the bottoms of the kaiser rolls. Place approximately 2 ounces of the barbecue sauce over the meat. Place the top of the roll on the meat and serve with a knife and fork. ","[Zinfandel, Cabernet Sauvignon, Merlot]" 23175,"Maple-Whiskey Turkey and Gravy 3 cups whiskey 2 cups pure maple syrup 3/4 cup kosher salt 3 tablespoons tricolor peppercorns 5 bay leaves 5 cloves garlic, minced Peels of 3 large oranges, cut into large strips Peels of 2 red and 2 green apples 4 sprigs rosemary 1 15- to 20-pound turkey, thawed if frozen (not self-basting or enhanced) 2 sticks butter, softened Turkey giblets and neck (discard the liver) 1/4 cup turkey fat, from the drippings (see left), plus more if needed 1/3 cup all-purpose flour, plus more if needed 6 cups low-sodium chicken or turkey broth 3 tablespoons whiskey 2 tablespoons pure maple syrup Kosher salt and freshly ground pepper Instructions: Make the brine: Combine 2 quarts water, the whiskey, maple syrup, salt, peppercorns, bay leaves, garlic, orange and apple peels and rosemary sprigs in a large pot. Bring to a gentle boil, stirring to dissolve the salt, then turn off the heat and cover. Allow to cool completely, then place in the fridge to chill. Brine the turkey: Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse the neck and giblets and put them in a plastic bag in the fridge; you'll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey in a large brining bag or pot. Pour in the maple-whiskey brine and refrigerate 16 to 18 hours so the brine can work its magic. Roast the turkey: Preheat the oven to 275 degrees F. After the turkey has brined, remove it from the brining bag and rinse it thoroughly again, inside and out. Pat dry. Truss the turkey or tuck the legs and wings, whichever you like. Place breast-side up on a rack in a large shallow roasting pan. Cover the pan with heavy-duty foil so that it's well sealed. Roast 7 to 8 minutes per pound (about 1 hour 50 minutes for a 15-pound turkey and about 2 1/2 hours for a 20-pound turkey). Remove the turkey from the oven and increase the oven temperature to 375 degrees F. Remove the foil. (Put stuffing in the bird if you wish at this point.) Brush the butter all over the skin of the turkey, getting in the crevices. Insert a probe thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back in the oven. Continue roasting, basting or brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and the juices are no longer pink. This will take about another 10 minutes per pound (about 2 1/2 hours for a 15-pound turkey and 3 to 3 1/2 hours for a 20-pound turkey). Remove the turkey from the oven and cover lightly with foil until you are ready to carve. Pour the pan drippings into a fat separator and set aside for gravy. Maple-Whiskey Gravy Place the giblets and neck in a small saucepan of water over medium heat and bring to a boil. Turn the heat to medium low and simmer 45 minutes to 1 hour, until the giblets are cooked. Remove the giblets, set aside and keep the water in the saucepan. In the turkey roasting pan (which should not have been cleaned!), add the turkey fat. Sprinkle in the flour and whisk into the fat to form a paste. If the paste is too thick or clumpy, add a little more fat. If it's too greasy, sprinkle in more flour. Whisk and cook the roux over medium-low heat until it is deep golden brown. Pour in the chicken broth, whiskey and maple syrup, whisking the whole time. Allow the gravy to cook and thicken for several minutes, whisking occasionally. If it gets too thick or if it's too salty, thin it with a little giblet water. If the gravy is too thin, keep cooking it until it thickens up. Taste, then add salt and plenty of pepper. Chop the giblets and add them in, if you like. Remove as much of the neck meat as you can and add it to the gravy. Serve immediately! ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 23176,"One Day Citrus Cured Salmon 2 pounds salmon (skin on) Zest of one lemon, lime and orange 3 tablespoons citrus-flavored liqueur 1 teaspoon orange extract 2 cups brown sugar 2 cups kosher salt 1/4 cup coarsely ground black peppercorns Instructions: Place salmon on a sheet pan covered with plastic (skin side down). Finely chop the zest of the three fruits. Sprinkle the zest on the salmon pushing it gently into the flesh. Pour the liquor and orange extract over the salmon. In a separate bowl, mix the salt and brown sugar and coarsely ground peppercorns. Pour the mixture over the salmon, pressing it into the flesh. The coating should be so thick you can't see the salmon underneath. Wrap with plastic. Put an additional sheet pan on top of the salmon and weigh it down with something heavy. Make sure the weight is distributed evenly and put in the refrigerator for 24 hours. Remove from the refrigerator and wipe off the aromatic coating. Slice on the bias and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 23177,"Gluten-Free Green Bean Casserole with Dijon Crumbs 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 1 cup finely crushed gluten-free rice cereal 1 tablespoon Dijon mustard 2 tablespoons olive oil, plus more for drizzling 2 tablespoons olive oil, plus more for greasing the baking dish One 8-ounce package mushrooms, sliced 2 red bell peppers, seeded and chopped Kosher salt and freshly ground black pepper 2 tablespoons Gluten-Free Flour Blend, recipe above 2 cups low-sodium chicken broth 1 pound green beans, ends trimmed and blanched Instructions: For the flour blend: Whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt in a large bowl.
For the topping: In a small bowl, stir together the cereal, mustard and oil.
For the green beans: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and bell peppers, and cook, stirring occasionally, until golden. Season with salt and pepper. Sprinkle the flour blend over the vegetables, and cook, stirring, for about 1 minute. Stir in the broth; bring to a simmer, and cook until thickened, about 4 minutes.
Add the green beans to the prepared baking dish. Top evenly with the mushroom mixture. Scatter the topping over the top, and drizzle with olive oil; bake until golden and bubbling, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23178,"Wild Rice Salad 1 cup long-grain wild rice (6 ounces) Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper
Instructions: Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23179,"Chocolate Hazelnut Spread with Crepes 4 ounces peeled toasted hazelnuts 2 tablespoons vegetable oil 2 tablespoons powdered sugar 1 tablespoon cocoa powder 1/2 teaspoon vanilla extract 12 ounces milk chocolate, chopped and melted 2 eggs 1/2 cup whole, 2 percent fat, or 1 percent fat milk 1/4 teaspoon salt 1 teaspoon granulated sugar 1/2 cup all-purpose flour Unsalted butter 2 bananas, sliced Confectioners' sugar Instructions: In a food processor, grind the hazelnuts into a paste. Add the oil, sugar, cocoa powder, and vanilla and continue processing. Add the melted chocolate and blend well. Strain the mixture through a fine strainer to remove any large grains of nuts. The mixture will be thin and a little warm. Pour into a jar to let cool and thicken slightly. Keeps 1 month, covered, at room temperature. In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes, if you have got the time. In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up. One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters. Place 2 crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve. Notes about the recipe: While in Italy we discovered Nutella, a chocolate hazelnut spread that comes in a jar like peanut butter. We can't get enough of it but also have trouble finding it. So I figured out how to make my own! This recipe makes more hazelnut spread than you need but it keeps and is great to spread on toast, inside croissants or on brioche. I've even caught family members just spreading it on a banana as they peel it down, one schmear per bite. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 23180,"Supreme Hoagie 1 Sandwich roll, sliced lengthwise ? TSP Extra virgin olive oil 1 TSP Red wine vinegar ? TSP Basil, fresh, chopped 1 leaf Lettuce 1 slice Boar's Head Deluxe Low Sodium Oven Roasted Beef 1 slice Boar's Head Ovengold? Turkey Breast 1 slice Boar's Head Low Sodium Branded Deluxe Ham 2 slices Tomato 1 slice Red onion 2 slices Green bell pepper 2 slices Bread & butter pickle chips Instructions: Place opened roll onto a clean work surface. In a small bowl, combine olive oil, vinegar, and basil. Drizzle the vinegar mixture on the inside top half of the roll. On the bottom half of the roll, layer ingredients in the following order: lettuce, beef, turkey, ham, tomato, onion, peppers, and pickles. Crown with the top roll. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23181,"Cacio e Pepe Cheese Puffs 1 cup whole milk 1/4 pound (1 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
4 extra-large eggs
1/2 cup freshly grated aged Italian Pecorino cheese, plus extra for sprinkling
1/2 cup freshly grated Italian Parmesan cheese
1 extra-large egg beaten with 1 teaspoon water or milk, for egg wash
Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. In a saucepan, heat the milk, butter, 1 teaspoon salt, and 1 teaspoon pepper over medium heat, just until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Lower the heat and cook, stirring constantly, for 2 minutes. Dump the mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Pecorino, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick. Spoon the mixture into a pastry bag fitted with a large, plain 5/8-inch round pastry tip. Pipe the dough in mounds 1 1/4 inches wide and 3/4 inch high (1 inch apart) onto the prepared baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use two spoons to scoop the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with the egg wash, and sprinkle with Pecorino, salt, and pepper. Bake for 15 to 20 minutes, until golden brown outside but still soft inside. Serve hot. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 23182,"Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes 4 ears corn, shucked Extra-virgin olive oil, plus high quality extra-virgin olive oil 3 cloves garlic, smashed Pinch crushed red pepper flakes 1 pint heirloom cherry tomatoes, assorted sizes and colors 1 1/2 to 2 cups vegetable or chicken stock Kosher salt 1 pound fresh tagliatelle 1 1/2 pounds rock shrimp, rinsed and picked through for shells 1/2 cup grated Parmesan Instructions: Preheat a grill or broiler. Grill or broil the corn until it is dark brown on all sides. Cut the kernels off the cob and reserve. Once the kernels have been removed from the cob, run your knife along the cob to get any residual pieces of the kernels. Reserve. Coat a large wide pot, over medium-high heat, with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and is very aromatic, remove it from the pan and discard. Toss in the cherry tomatoes and roll them around in the oil. Add 1 cup of stock and season with salt. Reduce the heat to medium and let the tomatoes cook until they start to burst and give off their juices. This will take about 8 to 10 minutes. Bring a large pot of well-salted water to a boil over medium heat. Add the corn kernels to the pot with the tomatoes. Stir to combine and add 1/2 cup of stock if the liquid level is very low. Drop the pasta into the boiling water and cook for 2 to 3 minutes, or longer if using dried pasta. Toss the shrimp into the pot with the tomatoes and stir to combine. Drain the pasta from the cooking water, reserving 1/2 cup water, and toss immediately into the pot with the tomato mixture. Add in 1/2 cup of the pasta cooking water, if needed. Toss vigorously to combine. Remove from the heat and give a drizzle of high quality finishing oil and a sprinkling of grated Parmesan. Transfer to a serving bowl or platter and serve immediately. It's summer in a bowl! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 23183,"Green cl Cheeseburger 2 pounds Angus-quality ground beef 2 tablespoons kosher salt 1 tablespoon fresh ground black pepper 4 pounds mild green chiles, (recommended: New Mexico Hatch Chiles) 2 pounds hot green chiles, (recommended: New Mexico Hatch Chiles) 3 large white onions, peeled 6 garlic cloves, peeled 1 tablespoon fresh epazote 1/2 tablespoon dried Mexican oregano 1/2 cup grapeseed oil 1 cup water Oil, for brushing grill 4 hamburger buns 1 pound Asadero cheese, sliced 1/4-inch thick 1 pound mozzarella cheese, sliced 1/4-inch thick Instructions: Preheat the grill to high. In a large bowl, mix the ground beef with the salt and pepper and set aside. Next, brush the green chiles with oil and place them on the hottest part of the grill. Cook the chiles until they are charred on all sides about 5 minutes. Then remove them from the grill and put them in a bowl of ice water to cool. Remove the chiles from the ice water and carefully peel off the charred skin. Cut the stem off, remove the seeds and set aside. Take the onions and place them on the grill. Cook the onions until charred on all sides about 10 minutes and set aside. In a blender, add half the peeled chiles and half of the charred onions. Then add in the garlic, epazote, and oregano. Blend until the ingredients come together. Add the grapeseed oil and water and continue blending until the mixture is smooth about 30 seconds. Remove mixture to a large bowl. Roughly chop the remaining chiles and onions and mix them into the cl puree. Season, to taste. Form the ground beef into 4 (8-ounce) patties. Brush the grill with oil and cook the patties to desired doneness, 5 minutes for medium rare, 15 minutes for well done. Put the hamburger buns on the grill until lightly toasted. Just before removing the burgers, top them with the cheese and cl mixture. Remove the patties from the grill once the cheese begins to melt and place them on the hamburger buns. Garnish with your favorite toppings and enjoy! ","[Syrah, Zinfandel, Tempranillo, Barbera]" 23184,"Rigatoni with Ground Veal and Sage 1/4 cup olive oil 2 teaspoons minced garlic 1 1/2 pounds ground veal 1 cup chopped green bell peppers 1/2 cup chopped scallions 1 cup homemade veal or chicken stock, or canned broth 2 cup sliced mushrooms 1/4 cup finely chopped fresh sage leaves 2 bay leaves 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1 pound rigatoni Instructions: Bring a large pot of salted water to a boil. While the water is heating, heat the oil in a large skillet. Add the garlic and ground veal and cook over medium heat, stirring with a wooden spoon to break up any lumps, for 10 minutes or until the veal begins to lose its pink color. Add the bell peppers and scallions, and saute for 2 minutes. Then stir in the stock, mushrooms, sage, bay leaves, salt and pepper. Bring to a boil, cover, and simmer for about 15 minutes. Meanwhile, add the rigatoni to the boiling water and cook according to the package directions until it is tender. Drain thoroughly and transfer to a warmed serving bowl. Remove the skillet from the heat and discard the bay leaves. Pour the sauce over the cooked pasta and toss together. Serve immediately.; ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 23185,"Peach-Plum Galette 1 cup all-purpose flour, plus more for dusting 1/3 cup whole-wheat flour 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon
1/2 teaspoon salt 1 stick cold unsalted butter, cut into pieces 3 tablespoons sour cream
1 large egg, lightly beaten Coarse sugar, for sprinkling 4 peaches, sliced 2 plums, sliced 1/3 cup granulated sugar 1 tablespoon cornstarch 2 teaspoons fresh lemon juice Instructions: Make the crust: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cinnamon and salt in a large bowl. Work in the butter until it is in pea-size pieces. Mix the sour cream with 3 tablespoons ice water, then stir into the flour mixture with a fork. Turn out the dough onto a piece of plastic wrap, press into a disk and wrap. Refrigerate 2 hours. Roll out the dough on a floured surface into a 12-inch circle. Place on a baking sheet and refrigerate 30 minutes. Preheat the oven to 400? F. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. Arrange the fruit over the dough, leaving a 1 1/2-inch border. Fold in the edge of the dough, pleating as needed.
Bake the galette: Brush the edge of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden and bubbling, 45 to 50 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23186,"Kale Caesar with Garlicky Panko Crunch 2 tablespoons olive oil 1/2 cup panko breadcrumbs
1 clove garlic, finely grated
1/3 cup grated Parmesan
2 tablespoons fresh lemon juice 2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce 2 anchovies, minced
1 small clove garlic, finely grated
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 medium bunches lacinato kale, center stems removed and leaves thinly sliced
Instructions: For the topping: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the panko and cook, stirring constantly, until light golden brown, about 3 minutes. Push the panko to one side and add the remaining tablespoon oil to the skillet. Add the garlic directly to the oil and cook, stirring it into the oil, about 30 seconds. Mix the garlic into the panko and continue to cook until the panko is golden brown, about 1 minute more. Transfer to a bowl and cool, then stir in the Parmesan. For the Caesar dressing and salad: In a small jar with a lid, combine the lemon juice, mayonnaise, mustard, Worcestershire sauce, anchovies, garlic, 1/4 teaspoon salt and a generous amount of black pepper. Add in the oil and shake until emulsified. Put the kale in a large bowl. Pour the dressing over the kale and toss to coat. Let stand 5 minutes. Sprinkle the toasted panko mixture over the kale. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23187,"Herbed Flatbread 1 (16-ounce) ball pizza dough (purchased from local pizza parlor or supermarket) 1/2 red onion, thinly sliced 2 tablespoons roughly chopped fresh lemon thyme leaves 2 tablespoons roughly chopped fresh rosemary leaves 2 tablespoons olive oil, plus more for coating bowl 4 tablespoons butter 2 cloves garlic, smashed Kosher salt Instructions: Roll out pizza dough to about 1-inch thick. Sprinkle evenly with onions and herbs, fold into quarters and knead 3 to 4 times to evenly incorporate herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes. Meanwhile, in a small saucepan over low heat melt the butter with the garlic. Remove from heat and keep warm. Heat a large cast iron grill pan or large skillet over medium heat. Roll dough out to about 1/8-inch thickness. Brush 1 side with olive oil and put oil side down on grill pan. Cook until golden, about 4 minutes. Brush the other side of the dough with oil, flip, and cook another 4 minutes. Remove from grill pan, brush 1 side with garlic butter and sprinkle evenly with salt. Cut into 2-inch strips and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23188,"MOP-it-up Pasta Salad Mushrooms, Peppers and Onions Pasta Salad with Red Pepper Pesto 1 cup drained, packed roasted red peppers 2 small cloves garlic 1 (3-ounce) jar pignoli/pine nuts 1/4 cup flat-leaf parsley leaves, a couple of handfuls Salt and pepper 1/3 cup grated Parmesan 1/2 cup extra-virgin olive oil, eyeball it 1 pound mini penne or gemelli pasta, cooked to al dente 1 cup drained marinated mushrooms, sliced 1/4 cup Italian hot pepper rings, drained and chopped 1 green bell pepper, seeded and chopped 1/2 large red onion, chopped Instructions: Place a large pot of water on to boil for pasta.
Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.
Add salt to boiling water and cook pasta to al dente, drain and cool under running cold water. Drain well a second time. Add cooked, cooled pasta to the pesto sauce. Add remaining ingredients to the bowl and toss to coat salad evenly. Adjust salt and pepper to your taste and serve or chill up to 48 hours. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23189,"Garlic Pork Sausage 5 pounds pork shoulder, a good mix of lean and fat, cut into 1-inch chunks 12 cloves garlic, smashed 1 large bunch fresh sage or 2 small ones, finely chopped 1/4 cup salt 2 tablespoons crushed red pepper 3/4 cup cold water 1 cup grated Parmesan Hog casings, rinsed with water run through them and stored in fresh water Instructions: In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
Make, cook and eat a test patty to make sure the sausage is delicious.
Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 23190,"Hot Dogs with Summertime Slaw 1 cup sour cream 1/4 cup prepared mayonnaise 2 tablespoons sugar 1 tablespoon red wine vinegar 1 tablespoon apple cider vinegar 2 cups sliced red cabbage 2 cups sliced green cabbage Kosher salt and freshly ground black pepper
Grilled hot dogs of your choice, on a bun Instructions: In a large bowl, whisk together the sour cream, mayonnaise, mayonnaise, sugar, red wine vinegar, and apple cider vinegar. Stir in the cabbage and toss to coat. Season the cabbage with salt, and pepper, to taste.
Serve the slaw on top of a grilled hot dog, or as a side dish for hot dogs, burgers, or grilled chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 23191,"Baked Whole Bass with Apple Fennel 1 1/2 fennel bulbs, cored and thinly sliced 1/2 Spanish onion, peeled and thinly sliced 1/2 cup diced slab bacon 1 tablespoon olive oil 2-pound sea bass, scored 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 bay leaves 1 2/4 cups apple cider 2 Cortland or McIntosh apples, thinly sliced (peel if desired) 20 to 24 clams, scrubbed 1 bunch scallion greens 1 small bunch fresh thyme (not chopped) Instructions: Preheat oven to 350 degrees. Cover and 8 by 12-inch baking pan with the fennel slices and then layer with the onion and then dot with the bacon. Drizzle with 1 tablespoon of the olive oil. Lay the bass on top, and sprinkle with the salt and pepper and bay leaves. Surround the bass with the apple cider, apple slices and clams. Sprinkle with the scallions and thyme. Place in the oven and cook for 30 minutes. Discard any unopened clams. Remove the bay leaves and serve on a large platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23192,"Flat Iron Steak with Piquillo Pepper Pesto One 9-ounce jar roasted piquillo peppers 1/2 cup unsalted macadamia nuts
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 flat iron steak (about 1 pound) 1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
Instructions: For the pesto: Combine the piquillo peppers, macadamia nuts, salt and olive oil in the bowl of a food processor. Process until smooth, scraping down the sides with a rubber spatula as needed. Spoon the pesto into a bowl and set aside until ready to use. For the steak: Remove the flat iron steak from the refrigerator 30 minutes prior to cooking. Heat a large skillet over medium-high heat. Pat the steak dry with paper towels and sprinkle all over with the salt. Add the oil to the skillet, swirling to coat the bottom of the pan. Carefully add the steak to the pan and place a foil-wrapped brick or a small cast-iron pan on top of the steak to weight it down. Cook for 3 to 4 minutes on the first side. Remove the weight and, using tongs, flip the steak. Cook for an additional 3 to 4 minutes for medium-rare to medium doneness. Remove the steak from the pan and let rest for 10 minutes before slicing against the grain. Serve with the pesto. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 23193,"Cashew-Coconut Dinner Rolls Cooking spray 2/3 cup water
4 tablespoons cashew butter
2 tablespoons sugar
4 teaspoons instant yeast 4 tablespoons coconut oil, melted 1/2 teaspoon kosher salt 2 cups all-purpose flour, plus more for kneading
Sea salt
Instructions: Preheat the oven to 400 degrees F. Grease a 10-inch cake pan with cooking spray. Combine the water, cashew butter and sugar in a small saucepan or microwave-safe bowl and heat gently to about 110 degrees F. (Make sure it isn't hotter or it will kill your yeast.) Sprinkle the yeast over the mixture and let stand for 5 minutes to activate. In the bowl of a stand mixer fitted with the dough hook, combine the cashew butter mixture, 2 tablespoons of the coconut oil and the kosher salt and beat until smooth, about 1 minute. Add the flour in two parts; mix until the dough looks elastic and starts to pull away from the sides of the bowl, 2 to 4 minutes. Turn the dough out onto a floured work surface and knead gently until smooth and supple, about 1 minute. Divide into 12 portions (about 2 ounces each) and roll each into a ball to create rolls. Place the rolls with the sides just touching in the prepared cake pan. Let rest until doubled in size, about 15 minutes. Brush generously with the remaining coconut oil and sprinkle with sea salt. Bake until the tops are golden brown, 15 to 18 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23194,"Chorizo Taquitos 1 (16-ounce, bulk) package beef chorizo sausage, casing removed 1 cup medium chunky salsa, drained 1 cup shredded mild cheddar cheese 6 fajita-size flour tortillas 1 cup prepared guacamole (refrigerated section) 1/4 cup sour cream Instructions: Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until browned, about 6 minutes. Drain 1/4 cup of oil from cooked sausage. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet. Place 1 tortilla on a clean work surface. Spoon 1/4 cup of the sausage mixture down the center of tortilla. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat 5 times. Bake until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream. ","[Rioja, Tempranillo, Garnacha, Barbera]" 23195,"Antipasti-Stuffed Flank Steak One 1 1/2-pound flank steak 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon honey 1/2 teaspoon crushed red pepper flakes 1 clove garlic, grated Kosher salt and freshly ground black pepper 4 ounces sliced deli ham 3 ounces sliced mozzarella 4 ounces sliced Genoa salami 4 ounces marinated mushrooms, sliced (about 1/2 cup) 4 ounces roasted red peppers, sliced (about 1/3 cup) 8 small hot pickled cherry peppers, stemmed 1 cup firmly packed fresh basil leaves 1 cup firmly packed fresh flat-leaf parsley leaves 1/4 teaspoon crushed red pepper flakes 1 clove garlic, crushed
Kosher salt 1/2 cup extra-virgin olive oil Instructions: For the flank steak: Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have one long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Whisk together the oil, vinegar, honey, red pepper, garlic and 1/2 teaspoon each salt and pepper in a medium bowl. Combine the marinade with the meat in a large resealable plastic bag and flip over several times to make sure the meat is well coated. Marinate in the refrigerator for 2 hours, flipping several times. For the herb paste and sauce: Combine the basil, parsley, red pepper, garlic and 1 teaspoon salt in a food processor and pulse until finely chopped. With the motor running, slowly pour in 1/4 cup of the oil. Remove 2 tablespoons of the herb paste from the processor and mix with the remaining 1/4 cup oil in a small bowl; reserve this sauce for finishing. Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Remove the steak from the marinade and pat dry. Spread it flat on a work surface. Cover the steak with the remaining herb paste, leaving a 1-inch border along the edges. Layer with the ham, mozzarella and salami, then sprinkle with the mushrooms and roasted peppers. Arrange the hot peppers in a line along the edge of one of the short ends (when you roll up the steak they will be in the middle). Roll up the steak like a jelly roll, starting at the short end with the hot peppers. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes. Untie the steak and cut it into 6 thick slices. Serve with the reserved herb sauce for drizzling. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 23196,"Catfish Gumbo 1/4 teaspoon freshly ground black pepper 1 teaspoon garlic salt 1 teaspoon Cajun seasoning 1 bay leaf 2 tablespoons vegetable oil 1/3 cup diced onions 1/3 cup diced celery 1/2 green pepper, diced 1 1/2 tablespoons all-purpose flour 1 (10.5-ounce) can chicken broth 1 (14.5-ounce) can diced tomatoes 3 ounces tomato paste 1 small (5-ounce) package frozen cut okra Splash hot sauce 3/4 pound to 1 pound catfish, cut into chunks Rice, cooked and drained, for serving Instructions: In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well. Bring the gumbo to a boil and then reduce the heat to a simmer and simmer for 30 minutes, uncovered. Add the catfish and stir to mix well. Cover the pot and simmer for 20 minutes. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23197,"Halibut and Chickpea Salad 1 (6-ounce) halibut steak 2 teaspoons extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 head frisee, chopped 1 cup arugula, chopped 10 cherry tomatoes, halved 1 (15-ounce) can chickpeas (garbanzo beans) 1 fennel bulb, stalk removed, halved, and thinly sliced 1/4 cup extra-virgin olive oil 1 lemon, juiced 2 teaspoons honey 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes. For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 23198,"Classic Elena Ruz Sandwiches 8 Cuban sweet sandwich rolls or brioche rolls, split 8 ounces cream cheese, softened
8 ounces strawberry preserves
2 pounds sliced fresh roast turkey
8 tablespoons mayonnaise
Instructions: Preheat a griddle over medium-high heat. Spread the bottoms of the rolls with approximately 1 tablespoon cream cheese each and the tops with approximately 1 tablespoon strawberry preserves each. Top the cream cheese side of each sandwich with 4 ounces turkey. Close the sandwiches. Coat the outsides of the rolls with mayonnaise on both the bottom and the top. Place on the hot griddle and press down with a heavy pot to flatten the sandwiches. Cook until golden brown on both sides, about 2 minutes per side. Slice the sandwiches and serve. ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 23199,"Thai BBQ Chicken 10 cloves garlic, minced 1 tablespoon black peppercorns 1 tablespoon coriander 1 stalk lemongrass, trimmed and cut into small segments 2 red or green Thai chiles 1/2 fresh chicken, quartered 2 tablespoons fish sauce 2 tablespoons yellow curry powder 1/2 can coconut milk 2 tablespoons brown sugar Dipping Sauce, recipe follows 1/2 cup rice vinegar 1/3 cup brown sugar 2 large garlic cloves or 4 small, minced 2 teaspoons Thai red chili sauce or Sriracha 1 tablespoon fish sauce Instructions: Heat a grill to medium.
Using a mortar and pestle, crush garlic cloves, peppercorns, coriander, lemongrass, and Thai chiles into a chuncky paste. Using a large spoon, transfer the paste to a large mixing bowl. Add the chicken and the remaining ingredients and mix well. Cover and refrigerate for at least 2 hours or up to overnight.
Put the chicken on the grill, skin side down, and brush with the marinade. Grill for about 15 minutes then flip the chicken over and brush with the marinade. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked and tender transfer it to a serving platter and serve with warm Dipping Sauce. Put all ingredients in a saucepan and put on the grill. Stir and bring to a boil. Move the pan to a cooler part of the grill and let the sauce simmer for 10 to 15 minutes, stirring occasionally. The sauce will reduce and become thick. Serve warm with chicken. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 23200,"Pot Roast Extra-virgin olive oil One 3-pound chuck roast, tied Kosher salt 3 ribs celery, thinly sliced on the bias 2 onions, thinly sliced 1 pinch crushed red pepper 3 cloves garlic, smashed and finely chopped 1/2 cup tomato paste 1/2 cup red wine vinegar 4 cups chicken stock 3 bay leaves 2 strips orange zest (removed from the orange with a vegetable peeler) 2 star anise 1 fresh thyme bundle 2 cups 1/2-inch diced butternut squash 1 1/2 cups 1/2-inch diced Jerusalem artichokes 6 to 8 dried figs, stems removed and quartered Instructions: Preheat the oven 350 degrees F. Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour. Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes. Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes. Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices. Wine Pairing Suggestion: Pinot Noir ","[Pinot Noir, Barolo, Rioja, Syrah]

" 23201,"Asparagus Salt 2 pounds asparagus, trimmed 1 lemon, halved Freshly ground black pepper Instructions: Bring a medium pot of water to a boil over medium heat. Season the water with salt and add the asparagus. Cook until tender-crisp then transfer the asparagus to a serving plate. Squeeze the juice of the lemon over the top and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 23202,"Thyme Roasted Sea Scallops, Sweet Corn Risotto, with Parsley Truffle Emulsion 1 tablespoon olive oil 2 shallots, peeled and minced 2 cloves garlic, minced 1 bay leaf 2 sprigs thyme 1 1/2 cups arborio rice 2 cups dry white wine 4 cups heated corn stock, see cook's note (sodium free chicken broth and be substituted) 2 ears corn, kernels removed and cream pressed from the cob Kosher salt and ground white pepper 1/4 ounce butter 1/4 cup grated Parmesan 1 bunch parsley stems, removed and chopped 1/2 ounce butter 1 cup vegetable stock 1 small black truffle washed and chopped Kosher salt and ground white pepper 12 fresh sea scallops, patted dry and foot removed Salt and freshly ground black pepper 4 sprigs thyme 1/4 ounce butter 1 tablespoon olive oil Instructions: Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent.
Add the arborio rice and stir frequently to coat with the oil. Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe.
When the rice has absorbed the wine, add the hot corn stock in three equal amounts and keep the rice at a constant boil while stirring. After the addition of the third equal amount add the corn and cream, when the liquid is absorbed and the rice is cooked, adjust seasonings with salt and pepper, then fold in the parmesan and butter, and remove from heat.
Sauce: Place the vegetable stock and the parsley in a bar blender and puree until smooth and bright green, then strain through a fine mesh strainer. Combine the liquid and the truffles in a small saucepot and bring almost to a boil. Whisk the butter and adjust with salt and pepper, then set aside.
Scallops: Preheat a skillet and cover with olive oil, add the seasoned scallops to the pan and saute on both sides for about 5 minutes, while cooking the scallops, add the butter and thyme to the skillet, and baste the scallop while cooking.
Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops. Lightly cover the scallops with the parsley sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 23203,"Roasted Veggie Taco Skillet 1 tablespoon olive oil 2 garlic cloves, minced
3 scallions, thinly sliced, dark green parts kept separate One 4.5-ounce can mild green chiles
1 tablespoon chili powder
1 1/2 cups chopped leftover roasted veggies
One 15-ounce can black beans, drained and rinsed
1 cup frozen spinach
1/2 cup frozen corn
Kosher salt and freshly ground black pepper
1/2 cup jarred salsa
1 cup shredded Cheddar Optional garnish: fresh cilantro, sour cream or yogurt, salsa, hot sauce
Tortillas, warmed, for serving
Instructions: Heat the olive oil in a large cast-iron skillet over medium heat. Add the garlic and light green and white scallions and quickly saute, taking care not to burn the garlic, for 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the roasted veggies, black beans, spinach and corn. Season with salt and pepper and add the salsa. Increase the heat to medium-high and let cook until the spinach and corn thaw and the sauce gently simmers, 10 to 12 minutes. Add 1/4 cup water if necessary, to thin out the sauce. Top with the cheese, then cover and let cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnish. Serve from the skillet with the tortillas. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 23204,"Grilled Mango with Lime, Salt and Ancho Powder 4 ripe mangoes 2 tablespoons canola oil Juice of 1 lime 1 teaspoon fine sea salt 1/4 teaspoon ancho or New Mexican cl powder Finely grated zest of 1 lime Fresh cilantro leaves, for garnish, optional Instructions: Heat the grill to medium for direct grilling. Slice the mangoes in 2 pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin. Pop the flesh by holding the skin side and pushing up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute. Transfer the mangoes to a platter and immediately drizzle with the lime juice and sprinkle with the salt, cl powder and lime zest. Garnish with cilantro leaves if desired. ","[Mencia, Tempranillo, Grenache Blanc, Sauvignon Blanc]" 23205,"Pineapple Upside-Down Cake Nonstick cooking spray 1 3/4 cups sugar
3/4 cup clarified butter
1 1/2 teaspoons salt
4 large eggs
1 1/2 teaspoons vanilla extract
3 1/4 cups all-purpose flour
1 tablespoon plus 1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup buttermilk
1 large pineapple
3 cups sugar 1 cup water
2 tablespoons dark rum
1/4 cup heavy cream
1 teaspoon vanilla extract 1/2 teaspoon salt
4 tablespoons unsalted butter 2 cups heavy cream 2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
14 ounces sugar 6 fluid ounces water
10 ounces light corn syrup 1 pound macadamia nuts
1 teaspoon salt
1 ounce unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Instructions: For the cake: Preheat the oven to 325 degrees F. Spray a 10-by-2-inch round baking pan well with nonstick spray. Cream together the sugar, clarified butter and salt in a stand mixer fitted with the paddle attachment. When the mixture is sandy and pasty, add the eggs and vanilla; the mixture will appear almost broken. In a separate bowl, sift together the flour, baking powder and baking soda. Gradually mix the dry ingredients into the batter. Finish by adding the buttermilk, making sure there are no lumps. Cover and set aside. Peel the pineapple and cut crosswise into 1/4-inch disks. Use a ring cutter to punch the core out of each ring. To make the caramel: In a pot fitted with a candy thermometer, mix the sugar and water to make a 'wet sand,' making sure the walls of the pot are clean. Bring the mixture up to 298 degrees F or until the sugar begins to turn light brown. Then hit it with the rum, cream, vanilla, salt and butter. Pour the hot caramel into the bottom of the baking pan, then evenly line it with the pineapple slices. Pour cake batter over the top. Bake until a cake tester comes out clean and the top springs back when pressed, 20 to 25 minutes. While the cake is baking, make the whipped cream: Place the cream, sugar, vanilla and salt in a stand mixer fitted with the whisk attachment. Whisk on speed 2 until soft, shiny peaks form, about 5 minutes. Set aside. To make the brittle: Line a baking sheet with parchment paper and spray well with nonstick spray. In a large pot, mix the sugar, water and corn syrup together. On medium heat bring sugar mixture up to 264 degrees F. Then add your macadamia nuts and your salt. Return to heat folding gently until the mixture reaches 315 degrees F. Then fold in your baking soda butter and vanilla extract and pour the mixture out carefully onto your greased sheet pan. As it is cooling you need to be spreading it to your desired width. When the cake comes out. Let it sit for 10 minutes and then turn it upside down and dump it in one fluid motion onto a cutting board. Cut into about 12 pieces top with a dollop of whipped cream and some of the cooled brittle. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23206,"Fresh Halibut Steamed in Swiss Chard with Thai Curry Cream 6 (5-ounce) portions fresh halibut cut 3/4-inch thick Salt and freshly ground pepper 2 teaspoons grated lime zest 12 to 16 large chard leaves, tough center rib removed 2 cups sliced oyster mushrooms 2/3 cup finely sliced scallions 2 tablespoons olive oil 1/3 cup dry white wine 1/2 cup rich fish or mushroom stock Thai Curry Cream (recipe follows) Garnish: Cilantro sprigs and finely sliced, deep-fried leeks (white part only) Instructions: Season halibut lightly with salt, pepper and lime zest and set aside. Blanch chard leaves in lightly salted water for 5 to 10 seconds until softened and then immediately plunge into ice water to stop cooking and set color. Pat dry and wrap halibut pieces completely with leaves. To serve: Add mushrooms, scallions and olive oil to an oven-proof saute pan large enough to hold fish in one layer. Saute mushroom mixture until its just beginning to color. Place wrapped fish on top of mushroom mixture, add the wine and stock and cover. Finish cooking fish on top of stove over moderate heat or in a preheated 400 degree oven for 10 to 12 minutes or until fish is cooked through. With a spatula, lift fish and its mushroom bed and place attractively on warm plates. Pour sauce around and garnish with cilantro sprigs and deep fried leeks on top of wrapped fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 23207,"Buffalo Chicken Sliders 1 tablespoon vegetable oil 2 pounds skinless, boneless chicken thighs Kosher salt and freshly ground black pepper 1 tablespoon packed dark brown sugar 2 teaspoons paprika 1/4 teaspoon cayenne pepper 1 cup hot sauce (such as Frank?s RedHot) 18 to 24 small rolls (such as Hawaiian or Parker House), buttered and toasted Ranch dressing, for serving 1 cup crumbled blue cheese Sliced tomato and lettuce leaves, for serving Instructions: Preheat the oven to 400 degrees F. Heat a 12-inch ovenproof skillet over medium-high heat. Add the vegetable oil. Sprinkle both sides of the chicken with salt, black pepper, the brown sugar, paprika and cayenne. Add the chicken to the skillet and sear until golden on both sides, about 4 minutes. Add the hot sauce to the skillet and bring to a simmer, then place in the oven to cook until an instant-read thermometer inserted into the chicken registers 160 degrees F, 12 to 15 minutes. Let the chicken cool in the skillet, then pull the meat with your fingers. Adjust the seasoning if necessary. Preheat the broiler. Transfer the skillet to the broiler and cook until crispy and caramelized on top, about 4 minutes.
For the sandwich build: Place some chicken on the roll bottoms and top with ranch dressing, blue cheese crumbles, tomato and lettuce. Close with the roll tops. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 23208,"Sunny's 12th District Pork Rib Roast One 6- to 8-rib bone-in pork loin Olive oil, for brushing
1/3 cup Dijon mustard
1/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons smoked or hot Hungarian paprika
2 tablespoons onion powder
2 tablespoons ground turmeric
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 cup warm water
1/2 cup sugar
1/4 cup fresh lime juice
Instructions: Preheat a grill for direct and indirect cooking to 425 degrees F. Brush the pork loin all over with the olive oil and sear on all sides over the direct heat of the grill, about 15 minutes. Let cool until easy to handle, then brush the mustard on all sides of the flesh. In a medium bowl, mix together the chili powder, cumin, garlic powder, paprika, onion powder, turmeric, salt and pepper. Sprinkle on all sides of the pork, coating evenly. Place the pork, rib-side down, over the indirect heat of the grill. Lower the grill to 350 degrees F. In a small bowl mix the warm water, sugar and lime juice until the sugar is dissolved. Use a brush or pour into a spray bottle to baste or spritz the pork lightly while cooking, starting 20 minutes into the cooking time and continuing every 15 minutes until done. Remove from the grill when a thermometer inserted in the center (avoiding bone) rapidly reaches 145 to 150 degrees F, about 1 hour 30 minutes total. Remove and cover lightly with aluminum foil and allow to rest 15 to 20 minutes before slicing and serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 23209,"Insalata di Rinforzo 1 (2-pound) head cauliflower 3 (16-ounces each) jars giardiniera, drained 1 (15-ounce) can baby corn, drained and rinsed 1 (12-ounce) jar roasted red bell peppers, drained 1 (7.5-ounce) jar baby pearl onions, drained 1 (7-ounce) jar green olives, drained 1 (6-ounce) jar pitted kalamata olives, drained 1 (4-ounce) jar capers, drained 2/3 cup extra-virgin olive oil 1/3 cup red wine vinegar 1 teaspoon freshly ground black pepper Instructions: Pour enough water (about 2 cups) into a large wide pot to come 1-inch up the sides. Cover and bring the water to a boil over high heat. Add the whole head of cauliflower to the boiling water. Reduce the heat to medium. Cover and steam until a skewer inserts easily into the core of the cauliflower, about 8 minutes. Transfer the cauliflower to the center of a 16 to 20-inch-diameter platter. Set aside to cool completely. Arrange the giardiniera, corn, and roasted bell peppers in piles around the cauliflower. Sprinkle the onions and olives over the vegetables. Sprinkle the capers over. Whisk the oil, vinegar, and black pepper in a medium bowl to blend. Drizzle the vinaigrette over the vegetables, and serve. The salad can be prepared ahead. Cover the salad and refrigerate it overnight. Bring the salad to room temperature before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 23210,"Chicken Fajita Garbage Bread 3 tablespoons olive oil 2 large boneless, skinless chicken breasts, thinly sliced crosswise 2 medium red onions, thinly sliced 1 medium green bell pepper, stemmed, seeded and thinly sliced 1 medium red bell pepper, stemmed, seeded and thinly sliced Kosher salt and freshly ground black pepper 2 teaspoons chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 2 cloves garlic, minced Finely grated zest of 1 lime All-purpose flour, for dusting 1 1/2 pounds store-bought pizza dough (see Cook's Note) 1/2 cup store-bought salsa verde 3 cups grated Monterey Jack cheese (9 ounces) 1 large egg, beaten, for egg wash Lime wedges, for serving 1 avocado, peeled and finely mashed 2/3 cup Mexican crema or sour cream 2 tablespoons lime juice 1 tablespoon finely chopped fresh cilantro Salt and freshly ground black pepper Instructions: For the garbage bread: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Heat a large nonstick skillet over medium and add the oil. Add the chicken and cook, stirring, until browned and no longer pink, about 5 minutes. Transfer the chicken to paper towels to drain and return the skillet to medium heat. Heat what oil is left in the skillet over medium heat, then add the onions and both peppers. Sprinkle with salt and pepper and cook, stirring, until lightly charred and slightly soft, about 10 minutes. Stir in the chili powder, coriander, cumin and garlic, and cook, stirring, until fragrant, about 1 minute. Transfer the vegetables to a bowl and stir in the lime zest. Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Arrange the chicken strips evenly on one half of the dough, starting on the shorter end, leaving a 1-inch border on the sides. Spoon over the salsa verde and spread it evenly over the chicken. Sprinkle the Monterrey Jack over the sauce, then scatter the sauteed vegetables evenly over the cheese. Working from the short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log. Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown, about 40 minutes.
For the green crema: Meanwhile, stir together the avocado, crema, lime juice and cilantro in a small bowl and season with salt and pepper. Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm with the green crema and lime wedges. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 23211,"California Cobb Salad with Grapes 1 12-ounce package romaine lettuce hearts, washed, dried, and chopped (about 7 cups)
2 cups turkey breast, 1/2-inch dice 2 avocados, 1/2-inch dice 2 cups California seedless grapes, rinsed 1 cup blue cheese, crumbled 1 cup bacon bits 1 cup slivered almonds, lightly toasted 1/2 cup mayonnaise 1/3 cup sour cream 2 teaspoons white wine vinegar 1 1/2 teaspoons anchovy paste 2 tablespoons minced tarragon, fresh 3 tablespoons minced chives or green onions 2 tablespoons minced parsley 1/4 teaspoon ground pepper pinch salt Instructions: Whisk together dressing ingredients, or pulse together in food processor. Set aside. Place lettuce on plates, arrange remaining salad ingredients on top. Drizzle with Green Goddess Dressing. Nutritional analysis per serving: Calories 1009; Protein 51 g; Carbohydrate 34 g; Fat 77 g; Saturated Fat 19 g; 67% Calories from Fat; Cholesterol 124 mg; Sodium 2213 mg; Fiber 10.6 g. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23212,"Teriyaki Sauce 1/2 cup soy sauce 1/4 cup water 2 tablespoons sweet rice wine 1 tablespoon, plus 2 teaspoons brown sugar 1/4 cup sugar 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced ginger 1/2 tablespoon cornstarch 1 tablespoon water Instructions: Combine ingredients in a saucepan on medium heat until the sugar is dissolved. To make glaze: Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 23213,"Chicken Fried Steak with Smashed Yukon Golds and Soy-Vidalia Gravy 1 cup canola oil 4 (8-ounce) cubed steaks (top or bottom round ends) Salt and black pepper, to taste 1 cup all-purpose flour 1 tablespoon dried thyme 1 tablespoon dried basil Chicken fat or vegetable oil for frying 3 Vidalia onions, sliced 1/2 pound paris mushrooms, prepped and sliced 1 cup dry red wine 2 tablespoon naturally brewed soy sauce 2 cups chicken stock 1/4 cup chives, chopped for garnish 8 large Yukon potatoes, washed, baked in the oven until a fork comes cleanly off, 350 degrees, about 45 minutes Instructions: In a large heavy skillet, heat the canola oil on high heat. Season the steaks with salt and pepper. On a plate, mix the flour, thyme, and basil. Dredge the steaks in the flour and fry in canola oil, about 4 to 5 minutes a side, until brown. Set steaks aside to rest and remove all but 3 tablespoons canola oil. Add enough seasoned flour until it becomes thick, like soft clay (roux), and stir with a whisk for 3 to 4 minutes until smooth and cooked through. Remove roux. In the same skillet, add the onions and mushrooms, season and brown well, 8 to 10 minutes. Deglaze with red wine and reduce completely. Add the soy and chicken stock and bring to a boil. Whisk in 1 tablespoon of roux until thick. If not thickened enough, whisk in more roux. Check for flavor. PLATING On a dinner plate, place 2 potatoes down, split open and smother with gravy. Lean 1 steak next to the potatoes and garnish with chives. BEVERAGE Tall neck bottles of Budweiser or Brooklyn Pilsner ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 23214,"Pork Terrine Baguette: Banh Mi Cha Lua 1 tablespoon sea salt 2 1/4 pounds / 1 kg pork leg, finely minced (ground)* (See Cook's Note) 2 1/2 tablespoons fish sauce 1 large banana leaf 6 baguettes 2 cucumbers, sliced lengthwise 1 bunch fresh coriander (cilantro) 6 spring onions cl, julienned Light soy sauce Salt and freshly ground black pepper Instructions: Fry the salt in a dry wok for a few minutes until aromatic. Place the pork, fish sauce and salt in a food processor and pulse until it forms a very fine paste. Soak the banana leaf in water for 5 minutes, dry and lay it flat on a bench. Cut the leaf in 1/2 and cross 1 piece over the other. Place the pork paste in the center and draw up all sides to form a tight parcel. Secure with string and cook in simmering salted water 1 hour. Allow to cool, remove the banana leaf and slice the pork and place into baguettes together with cucumber, coriander, spring onions, cl, pinch of salt and pepper and light soy sauce. ","[Riesling, Gewrztraminer, Pinot Gris, Gavi]" 23215,"Over-the-Coals Bourbon, Blueberry and Peach Cobbler 6 cups sliced peaches (about 5 peaches) 3/4 cup blueberries 1/4 cup bourbon (or dark rum) 1/4 cup sugar 2 tablespoons cornstarch 1 teaspoon ground cinnamon 1/4 teaspoon grated lemon zest 1 teaspoon fresh lemon juice 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 cup rolled oats 1/2 cup sugar 1/2 teaspoon kosher salt 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small cubes 2 tablespoons heavy cream 1 quart good-quality vanilla yogurt, for serving Instructions: Start a campfire and wait until the flames die down and the coals glow red with white ash. Meanwhile, make the filling: In a large bowl, combine the peaches, blueberries, bourbon, sugar, cornstarch, cinnamon, lemon zest, lemon juice and vanilla. Mix well to coat the peaches and blueberries evenly. Set aside. Make the topping: In a second large bowl, combine the flour, oats, sugar and salt. Add the cold butter cubes and cut the butter into the flour with a pastry blender, 2 knives or your hands. Mix until the texture is coarse and clumps in your palm when you squeeze a handful. Add the heavy cream and mix just until the dough comes together a bit more. Pour the filling into a 12-inch cast-iron skillet or Dutch oven with a fitted lid and spread it out evenly. Spoon the topping mixture evenly over the filling, then cover with the lid. Place the skillet adjacent to the hot coals in a place where it will get a good amount of radiant heat so the topping cooks through evenly without burning. Use a metal shovel to pile hot coals on top of the lid (this will distribute heat from the top). Cook 45 to 50 minutes, rotating the skillet 90 degrees every 10 minutes so the cobbler cooks evenly. (Feed the fire with more wood as needed.) Change out the hot coals on top 2 or 3 times during cooking so the top stays hot throughout. When the cobbler is done, the fruit will be bubbling around the edges and the topping will be light and fluffy. Serve the cobbler straight from the pan with vanilla yogurt on the side. You can also bake the cobbler, uncovered, in a 375 degrees F oven, 30 to 35 minutes. Photograph from \Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 23216,"Lamb Sliders 5 tablespoons olive oil 2 large shallots, minced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 clove garlic, minced 1 pound ground lamb 1 teaspoon ground cumin 1 tablespoon ketchup 2 ounces Swiss or gruyere cheese, cut into eight 1/2-inch cubes 8 small hamburger or slider buns, such as King's Hawaiian, halved Instructions: Place a grill pan over medium-low heat or preheat a gas or charcoal grill.
Heat 2 tablespoons of the oil in an 8-inch nonstick skillet over medium-high heat. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallots are soft, 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Remove the pan from the heat and cool slightly.
Combine the shallot mixture, lamb, cumin, ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Form the mixture into 8 patties each 2 1/2 inches in diameter and 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill until cooked through, 5 to 6 minutes per side. Let the patties rest for 2 minutes. Place the patties in the buns and serve. ","[Syrah, Malbec, Tempranillo, Barolo]" 23217,"Option Dog 8 ounces ground skirt steak 4 jumbo hot dogs 3 tablespoons butter 1 tablespoon freshly chopped basil 1 tablespoon freshly chopped cilantro 1 tablespoon freshly chopped sage 4 oversized hot dog buns, toasted 4 jumbo eggs, separated 1 jar peach preserves Ground chipotle cl pepper, for sprinkling 8 strips center-cut thick-sliced bacon, cooked crisp 2 ounces freshly shredded mild Cheddar 2 ounces freshly shredded gruyere 2 ounces freshly shredded pepper jack Instructions: Heat a grill pan to medium-high heat. Add the ground beef to a large nonstick medium pan. Cook until brown and crumbly, about 8 minutes. Grill the hot dogs on all sides. Once cooked, remove from the grill and butterfly down the center. While the beef and hot dogs are cooking, add the butter, basil, cilantro and sage to a hot skillet. Toast the buns on the grill pan with the hot dogs. Spread the melted herb butter on the buns before serving. Fry the egg whites, one egg at a time, in a separate nonstick skillet. Transfer the egg whites to a plate once cooked and reserve. To serve, spread some peach preserves on the toasted and buttered bun. Sprinkle to taste with the chipotle pepper. Add 1 egg white to the bottom of each bun and add some of the ground beef down the center. Top with the butterflied hot dog, a slice of bacon and a sprinkling of Cheddar, gruyere and pepper jack. ","[Malbec, Zinfandel, Tempranillo, GSM Blend]" 23218,"Coriander Dip 4 fluid ounces (400 milliliters) plain yogurt 1 bunch fresh coriander leaves 2 to 3 cloves garlic 1/2 thumb sized piece of ginger 2 green chillies, seeds removed 1/2 lime, juiced Salt Instructions: Place all the ingredients in a food processor, blend until smooth. This will keep in an airtight container for 2 to 3 days. ","[Riesling, Gewrztraminer, Chenin Blanc]" 23219,"Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish 3 large eggs, lightly beaten 2 cups all-purpose flour Salt and freshly ground pepper 12 ounces blue corn tortilla chips 4 red snapper fillets (about 6 ounces each) 6 tablespoons olive oil 2 poblanos, roasted, peeled and seeded 1/4 medium red onion, chopped 2 tablespoons fresh lime juice 3/4 cup olive oil 1/2 cup spinach or arugula leaves 2 teaspoons honey Salt and freshly ground pepper 6 ears of corn, husks removed, blanched, grilled until marked, kernels removed 3 tablespoons olive oil 2 large Vidalia onions, diced Salt and pepper 2 tablespoons creme fraiche 6 basil leaves, chiffonade Instructions: For the Snapper: Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately. For the Vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving. For the Sweet Onion-Corn Relish: Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 23220,"Pumpkin Risotto with Amarone Sauce 2 tablespoons olive oil 1 small onion, finely chopped 1 (3/4 to 1 pound) pumpkin, peeled and chopped into bite-sized pieces 2 fresh bay leaves 3 cups vegetable stock, plus 1 cup vegetable stock 1 1/2 cups arborio rice 3 tablespoons freshly grated Parmesan 1 tablespoon butter Sea salt Freshly ground black pepper 1 recipe Amarone sauce, recipe follows 2 cups Amarone wine Kosher salt 1 teaspoon sugar 1 bay leaf 1/4 teaspoon ground cinnamon 3 1/2 teaspoons all-purpose flour 1 cup water Instructions: In a large heavy-bottomed pot, heat olive oil and then add the onions. Gently fry until soft and translucent. Add the pumpkin, bay leaves and 1 cup of the vegetable stock. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of remaining stock to the pumpkin base and mash it down into a puree using the back of a wooden spoon or spatula. In a large, heavy-bottomed pan, heat some olive oil and add the rice. Add the remaining stock and cook for 12 minutes with the lid on until the stock has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together. Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea salt and pepper. Serve the risotto on individual plates and spoon the Amarone Wine Sauce over top. In a medium-sized pan, heat the Amarone wine, a pinch of salt, sugar, bay leaf, and cinnamon. Stir well and heat over a low flame until the sugar is dissolved. In a small bowl, mix together the water and flour. Gradually add the flour and water mixture to the pan, continually stirring, until the sauce has the desired consistency and flour is cooked (the sauce should be clear). ","[Barolo, Barbaresco, Chianti Classico, Rioja]

" 23221,"Taco Chicken Caesar Salad Wraps 2 tablespoons olive oil 1 large boneless, skinless chicken breast (10 to 12 ounces), cut into bite-size pieces 2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons adobo sauce from canned chipotles
2 teaspoons garlic salt
5 to 6 dashes Worcestershire sauce 2 cups chopped romaine lettuce 3/4 cup freshly grated Parmesan Two 12-inch whole-wheat flour tortillas
1/4 cup red grape tomatoes, halved
1/4 cup freshly shredded Cheddar Instructions: Heat the oil in a medium skillet over medium-high heat. Add the chicken, chili powder, paprika, cumin and some salt and pepper to the skillet and cook, stirring occasionally, until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside. To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again. Lay out the tortillas and top each one with half of the dressed romaine, tomatoes, Cheddar cheese and taco chicken. Sprinkle each with 2 tablespoons Parmesan. Roll up the tortillas, leaving one end open, then wrap in sandwich paper, leaving 1 to 2 inches of the wrap open and exposed. Enjoy, removing the paper as needed. To transport, cover each wrap entirely in foil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23222,"Florida Cioppino with Grilled Lobster and Jalapeno Cheese Grits 3 cups milk 2 tablespoons unsalted butter 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 3/4 cup stone-ground white grits 1 cup Parmesan-Reggiano, grated 3 tablespoons roasted jalapeno peppers, diced 1 fresh Florida lobster, split and cleaned 1/4 cup slivered garlic 2 ounces extra-virgin olive oil 1 ounce unsalted butter Juice of 1 lime Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup slivered garlic 1/2 cup peeled and diced heirloom tomatoes 1 pinch crushed red pepper flakes 12 Venus clams, washed 12 Florida pink shrimp, peeled and deveined 1 cup white wine 1/2 cup unsalted butter, softened 4 stone crab claws, knuckle meat removed and shell removedfrom the claw Two 3-ounce lionfish fillets, cubed Kosher salt and freshly ground black pepper 1 tablespoon fresh basil chiffonade 1 tablespoon chopped fresh parsley 1 teaspoon fresh mint chiffonade 1 lemon, halved Instructions: For the grits: Combine the 3 cups water, the milk, 1 tablespoon of the butter, the salt and pepper in a large saucepan over medium heat. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour 15 minutes, stirring occasionally. The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits. Remove the pan from the heat and stir in the remaining 1 tablespoon butter, the cheese and jalapeno peppers. The grits can either be served immediately or prepared in advance and reheated. For the lobster: Rub the lobster meat with the garlic, oil and butter and sprinkle with salt and black pepper. Grill, body-side down at first, until cooked three-quarters of the way through; flip and grill meat-side down. Remove from the grill and squeeze over the lime juice. For the cioppino: Heat the olive oil in a saucepan until just about to the smoking point; quickly add the garlic, tomatoes and red pepper flakes. Saute until the garlic becomes translucent. Add the clams, cook for 2 minutes, then add the shrimp and the wine immediately after. Simmer until the shrimp and clams are halfway cooked, then add the butter, crab claws and knuckle meat and the lionfish. Cover and simmer until the fish is barely cooked through; season with salt and black pepper, and finish with the basil, parsley, mint and a spritz of fresh lemon juice. Reheat the grits, if needed, and place 2 cups grits into a large, deep platter. Arrange the cioppino around the grits, and garnish with the grilled lobster. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23223,"Pink Lemon Rub 1 tablespoon pink salt, such as Himalayan pink salt 2 teaspoons lemon zest
1 1/2 teaspoons ground pink peppercorns
Instructions: Mix together the salt, lemon zest and pink peppercorns in a bowl. This spice blend pairs great with seafood. ","[Prosecco, Ros, Lambrusco]" 23224,"Cinnamon Pinwheels 2 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2/3 cup granulated sugar 1 large egg 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon extract (optional) 1 teaspoon unsweetened cocoa powder 3/4 teaspoon red food coloring 1 teaspoon ground cinnamon 1 tablespoon sanding sugar (clear or red), plus more for coating Instructions: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Remove half of the dough and wrap in plastic wrap. Add the cinnamon extract, cocoa powder and food coloring to the remaining dough and beat until incorporated; wrap in plastic wrap. Refrigerate both pieces of dough until firm, about 1 hour. Dust the dough with flour and roll out each piece on parchment paper into a 10-by-11-inch rectangle. Flip the red dough on top of the plain dough; remove the top piece of parchment and trim the edges. Sprinkle the ground cinnamon and sanding sugar on top. Starting from a short end, tightly roll up the dough, using the parchment to help; roll the log in sanding sugar. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the log crosswise 1/4 inch thick; arrange the slices about 1 1/2 inches apart on the baking sheets. Bake, switching the position of the pans halfway through, until slightly puffed and lightly golden on the bottom, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23225,"Hanger Steak with Shallot Cherry Sauce 4 tablespoons garlic infused olive oil, divided 2 1/2 pounds trimmed hanger steaks, or approximately 4 (8-ounce) pieces Kosher salt and freshly cracked black pepper 2 shallots, thinly sliced 1/3 cup pomegranate juice 1 cup cherry preserves Instructions: Heat a grill pan or outdoor grill to medium. Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes. Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary. Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce. ","[Malbec, Syrah, Tempranillo, Barbera]" 23226,"Orange-Scented Chilled Tomato Soup 3 tablespoons extra-virgin olive oil 2 medium carrots, diced into 1/4-inch pieces 2 large shallots, minced Kosher salt and freshly ground pepper 2 cups low-sodium chicken broth 2 cups orange juice 1/2 cup chopped fresh basil 1 tablespoon maple syrup 2 teaspoons tomato paste One 28-ounce can diced tomatoes 1/2 cup plain full-fat Greek yogurt 2 teaspoons maple syrup Zest of 1/2 small orange Instructions: For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes. Using an immersion blender or food processor, puree the soup until smooth. Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper. For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth. Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 23227,"One-Pot Spaghetti with Fresh Tomato Sauce 12 ounces spaghetti, broken in half 3 tablespoons extra-virgin olive oil 1 tablespoon tomato paste 4 cloves garlic, thinly sliced 2 medium tomatoes, roughly chopped Handful fresh basil leaves, plus more for garnish Large pinch crushed red pepper
Kosher salt 1/2 cup grated Parmesan, plus more for serving Instructions: Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, crushed red pepper and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water, and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes.
Stir in the Parmesan (the sauce will thicken more), and season with salt if needed. Divide the spaghetti among 4 bowls, and garnish with more Parmesan and torn basil leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23228,"Scott Peacock's Butterbean Hummus 1 pound large dried lima beans 3 to 4 cloves garlic, peeled 1/3 cup tahini 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 to 1 1/2 cups extra-virgin olive oil 1/4 cup lemon juice, freshly squeezed Instructions: Pick through and wash the lima beans. Put them into a heavy pot and add enough cold water to cover by 2 inches. Bring to a boil and then simmer, partially covered, until they are very tender but not mushy. Remove from the heat and drain, reserving the cooking liquid. To the bowl of a food processor fitted with a steal blade, add the drained beans, garlic, tahini, salt, pepper, and cayenne. Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice. If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth in appearance and on the tongue. Taste carefully for seasoning and add more salt and cayenne, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 23229,"Garlic Potato Cakes 2 1/2 pound red potatoes, scrubbed and halved 12 garlic cloves, peeled 1 teaspoon kosher salt 1/2 cup fine yellow cornmeal 2 tablespoons chopped fresh parsley 1 large egg 1 large egg yolk 2 tablespoons whole milk 3 tablespoons olive oil Kosher salt and freshly ground black pepper to taste Instructions: Place the potatoes, garlic, and the 1 teaspoon kosher salt in an 8-quart pan and fill with enough water to cover the potatoes. Bring the water to a gentle boil and cook until the potatoes are just tender. Drain the potatoes, return them to the pot, and stir over medium heat for 1 minute to dry the potatoes. Add 3 tablespoons of the cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky. Whisk together the egg, egg yolk, milk, and 1 tablespoon of the oil in a small bowl. Stir the mixture into the potatoes and season with salt and pepper. Spread the potatoes out on a large plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours. Preheat the oven to 350 degrees F. Form the chilled potato mixture into 16 cakes about 3/4 inch thick. Put the remaining 5 tablespoons cornmeal in a shallow dish and coat the potato cakes in the cornmeal. Heat the remaining 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add the potato cakes, in batches, and brown them on both sides. Transfer the potato cakes to a baking sheet and bake until heated through, 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23230,"Peach-Raspberry Greek Yogurt Icebox Cake 3 small peaches (about 1 pound) 1 1/2 cups plain Greek yogurt 3/4 cup heavy cream 3 tablespoons plus 2 teaspoons sugar 1 teaspoon pure vanilla extract Kosher salt 2 cups raspberries 14 honey-flavored graham crackers Instructions: Line a 9-by-5-inch loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. Peel 2 of the peaches with a sharp paring knife or vegetable peeler (a serrated peeler works great). Cut each peach in half and remove the pit. Slice into 1/4-inch thick wedges and set aside.
Combine the yogurt, cream, 3 tablespoons of the sugar, vanilla and a pinch of salt in a large bowl and beat with an electric mixer until thick, about 2 minutes.
Combine 1/2 cup of the raspberries and the remaining 2 teaspoons sugar in a small bowl. Mash together with a fork until the berries form a thick sauce. Lightly stir the raspberry sauce into the yogurt cream.
Spread 1 cup of the yogurt cream in the bottom of the prepared loaf pan. Place a double layer of graham crackers on top; break some of the crackers into smaller pieces to cover any gaps. Next, arrange all the peach slices on top in a single layer. Top with another cup of yogurt cream, a double layer of graham crackers, and 1 cup of raspberries. Cover the raspberries with the remaining yogurt cream, followed by a single layer of graham crackers.
Cover the loaf pan with plastic wrap and refrigerate for at least 6 hours and up to 12 hours to allow the crackers to soften and the yogurt cream to set.
When ready to serve, unwrap the plastic wrap and invert the loaf pan onto a platter. Remove the pan and the plastic wrap. Peel, pit and slice the remaining peach. Decorate the top of the cake with the peach slices and the remaining 1/2 cup raspberries. Cut into slices with a serrated knife.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23231,"Barbados Potatoes-Sweet That Is 3 large sweet potatoes 1 tablespoon vegetable oil 2/3 cup freshly squeezed orange juice 1/4 cup firmly packed dark brown sugar 3 tablespoons freshly grated peeled ginger 2 tablespoons Jamaican dark rum 2 tablespoons melted butter 2 teaspoons curry powder 1/2 teaspoon allspice 1/2 teaspoon habanero powder Instructions: Preheat the oven to 350 degrees F. Wrap the sweet potatoes in foil and bake for 30 minutes. Remove the foil, wait until the potatoes are cool enough to handle, and then slice into 1/2-inch-thick rounds . Coat a 9 by 13-inch ovenproof baking pan (preferably glass) with the vegetable oil. Layer the potato slices in the pan. Mix the remaining ingredients in a small bowl and drizzle over the potatoes. Cover the pan with foil and bake until barely tender, about 15 to 20 minutes. Remove the foil and bake the potatoes for an additional 10 to 15 minutes, or until the topping begins to brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 23232,"Mushroom and Spring Vegetable Risotto 4 ounces pencil-thin asparagus 7 cups water 3 teaspoons kosher salt, plus 2 teaspoons for water Freshly ground black pepper 1/2 cup unsalted butter 8 ounces mixed mushrooms, sliced 1 shallot, diced 1 1/2 cups Arborio rice 1/2 cup dry vermouth 3 to 4 generous sprigs fresh thyme or lemon thyme 1 to 2 teaspoons finely grated lemon zest 1/2 cup grated parmesan cheese 5 ounces (1 cup) frozen peas, thawed 2 tablespoons freshly squeezed lemon juice Instructions: Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom. Set aside.
Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.
Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty. Add the shallot to the pot and cook until translucent, about 2 minutes. Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining 2 1/2 teaspoons salt. Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice. Add the thyme springs. Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.
When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest. Continue stirring and adding water, 5 minutes more. Add asparagus. When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter and cheese. Add the mushrooms, peas and lemon juice and stir just until heated through. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 23233,"Fresh Ham with Tuscan Bread Stuffing 1 (8-pound) fresh ham, bone in and skin on 2 carrots 1 onion 2 stalks celery 1 handful fresh sage leaves 1 small loaf day-old Tuscan bread, torn into 2-inch pieces 2 cups milk 1/3 cup pine nuts, toasted 1/2 cup golden raisins 1/2 cup pitted mixed olives, chopped 4 cloves garlic, minced 2 cups baby spinach leaves 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper 3 tablespoons chopped fresh basil leaves 4 sprigs fresh thyme, leaves picked and chopped 3 tablespoons chopped fresh parsley leaves 1/2 lemon, juiced 3/4 cup olive oil Instructions: Place the ham on a large cutting board. Remove the bone, and butterfly the meat; reserve the bone. (Alternatively have your butcher do this.) Make the ham broth. Put the ham bone into a large stockpot. Add the carrots, onion, celery and sage. Cover with water and bring to a simmer over medium heat. Simmer the ham broth, uncovered. Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours. Strain the broth and measure out 1 quart and set it aside. Freeze or refrigerate the remaining broth for another purpose. Meanwhile, prepare the ham and stuffing. In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes. Squeeze the bread and put it in a large mixing bowl. Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix. Lay the ham fat-side up. Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep. Season the meat generously with salt and pepper. Combine the basil, thyme and parsley leaves in a bowl. Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup. Rub the herb paste all over the ham. Preheat the oven to 350 degrees F. Lay the ham fat-side down. Place several cups of the bread stuffing in the center of the ham. Roll the ham into a log taking care that the stuffing is evenly distributed. (Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.) Tie the rolled ham with kitchen string at 3-inch intervals. Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham. Add the ham roll and brown it on all sides, about 20 minutes. Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil). Place the ham on the rack. Pour half of the stock into the pan. Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices. Add more stock if the pan seems dry. When the ham is tender remove it from the oven and transfer to a cutting board. Tent the ham with aluminum foil and allow it to rest for at least 30 minutes. Remove the string and slice the ham about 2 inches thick. Serve with additional stuffing and polenta. Serving suggestion: polenta. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 23234,"Stuffed Pumpkins 1 medium sized pumpkin, about 6 inches in diameter 3 cups cornmeal 1 1/2 cups buttermilk 1 1/2 cup water 1 1/2 large eggs 9 tablespoons vegetable oil Instructions: Thoroughly clean the outside of the pumpkin. Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. Combine stuffing ingredients and mix well in a bowl. Fill the pumpkin with the stuffing. (Be sure to leave some space at top.) Cover with lid, and bake on an oiled cookie sheet for 50 minutes at 400 degrees. Lower the temperature to 375 degrees for 40 minutes or until the stuffing sets. (The stuffing is set when a fork is inserted in the center and comes out clean.) Cut the pumpkin into eight sections and serve the wedges topped with either cranberry sauce or gravy ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23235,"Round 2 Recipe Stuffed Cabbage Rolls 1 small head green cabbage, from Asian Sloppy Joes, recipe follows 1 cup Asian Sloppy Joes filling, recipe follows 1 cup Hearty Skillet Rice, recipe follows 2 scallions, thinly sliced 1/2 cup Tomato Sauce, from Asian Sloppy Joes One 15-ounce can tomato sauce 1/4 cup low-sodium soy sauce 1/4 cup light brown sugar 2 tablespoons tomato paste 2 tablespoons cider vinegar 1 teaspoon chopped garlic 1 teaspoon chopped ginger 1 teaspoon hot sauce 2 teaspoons canola oil 1 medium yellow onion, diced 1 green bell pepper, seeded and diced 1 pound ground pork Kosher salt and freshly ground black pepper 1 small head green cabbage 4 hamburger buns, toasted 1 cup white rice 1 tablespoon canola oil 1 medium yellow onion, diced 1 medium zucchini, diced 1/4 teaspoon red pepper flakes One 4-ounce slab deli ham, diced Kosher salt and freshly ground black pepper 2 large eggs Instructions: Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil. Cut the core out of the cabbage and insert a long fork into the hole. Lower the cabbage into the boiling water. Remove 8 of the outer leaves as they fall off. Return the 8 leaves to the pot and cook for an additional 2 minutes to make them tender. Place them onto a sheet pan lined with a towel to cool and dry.
In a bowl, mix together the Asian Sloppy Joes filling, Hearty Skillet Rice and scallions. Cut the tough bottom portion of the center rib out of each cabbage leaf. Place the leaf onto your work surface and put 2 tablespoons of the rice mixture into the center of the leaf. Roll up the bottom to cover the filling, then fold over the sides and continue rolling. When you have 8 rolls made, spread a thin layer of the Tomato Sauce onto the bottom of a shallow baking dish large enough to hold the rolls in a single layer. Place the rolls, seam-side down, in the dish and cover with the remaining Tomato Sauce. Cover the dish with foil and cook to heat the rolls through, 15 to 20 minutes. For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended. Reserve 1/2 cup for another use. Set the rest of the sauce aside.
For the sloppy joes: In a large skillet over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes. Push the vegetables to one side of the pan and add the ground pork. Break up any lumps and sprinkle with salt and pepper. Cook until the pork is lightly browned, about 5 minutes. If there is a lot of fat in the pan, spoon some of it out and discard.
Add the sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes. Reserve 1 cup of the mixture for another use.
To serve, remove 2 leaves from the cabbage, roll them up like a cigar and slice into very thin strips. Reserve the remaining cabbage for another use. Divide the sloppy joe mixture onto the hamburger buns. Garnish with the sliced cabbage. Top with the bun tops and serve immediately. Cook the rice according to package instructions.
In a large skillet over medium heat, add the oil. Add the onions, zucchini and red pepper flakes. Cook until the vegetables just begin to soften, 3 to 4 minutes. Add the ham and let cook another 3 to 4 minutes. Season with salt and pepper.
Crack the eggs into a bowl and beat them, adding a pinch of salt and pepper. Push the vegetables to the side of the skillet, add the eggs and cook until just set. Mix the eggs and vegetables together.
Add the rice to the skillet with the vegetables and egg and cook, stirring frequently, until the rice is hot. Reserve 1 cup of the cooked rice for another use. Transfer to a serving dish and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23236,"Ten Layer Chocolate Cake 1 cup unsweetened applesauce 4 eggs
2 teaspoons baking powder
1/2 cup (2 scoops) plus 66 grams protein powder, such as Rocco Raw Organic Protein Powder Nonstick cooking spray, for the pan 2 quarts chocolate-hazelnut spread, such as Rocco Chocolate Hazelnut Butter Instructions: Mix the applesauce, eggs, baking powder and protein powder in a small bowl. Heat a 6-inch nonstick pan over medium heat. Spray with nonstick cooking spray and pour 2 ounces of the batter into the pan. Cook until the edges of the cake are set, about 45 seconds, then flip. Cook for another 15 to 30 seconds; transfer to a plate. Repeat with the remaining batter. Using the chocolate-hazelnut spread, frost in between each cake layer. Then, frost the top and the sides of the cake. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 23237,"Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney 4 (6-ounce) halibut fillets Olive oil Salt and freshly ground pepper Tomato Chutney, recipe follows Curried Corn Sauce, recipe follows 6 plum tomatoes, peeled and diced 1/2 cup chopped yellow onions 2 cloves garlic, finely chopped 2 tablespoons light brown sugar 1/4 cup white wine vinegar 1/4 cup golden raisins Salt 2 tablespoons unsalted butter 1/2 cup chopped red onion 1 green apple, peeled, cored and diced 1 tablespoon minced garlic 3 tablespoons curry powder 4 cups fish stock 1 cup frozen corn kernels, thawed 1 cup heavy cream 2 tablespoons ancho cl powder 1 teaspoon cayenne 1 tablespoon ground cumin seed 2 tablespoons ground coriander seed 1 tablespoon ground fenugreek seed 2 teaspoons ground cardamom seed 1 tablespoon turmeric 2 teaspoons ground ginger 1 tablespoon ground black peppercorns 1 teaspoon ground cloves Instructions: Heat a large saute pan or grill pan over high heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side. Serve with corn sauce and tomato chutney. Place all ingredients in a small saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes, season with salt. Serve at room temperature. Heat butter in a medium saucepan over medium heat. Add onions and green apples and cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes. Add stock, bring to a boil, reduce heat and simmer for 1 hour. Strain stock into a clean medium saucepan. Add the corn to the stock and cook for 30 minutes, covered. Place the cream in a small saucepan and cook until reduced by half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper. In a bowl combine all curry powder ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23238,"Mile-High Lemon Meringue Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1/2 teaspoon salt 2 tablespoons cold vegetable shortening 6 tablespoons cold unsalted butter, cut into small pieces 1 teaspoon apple cider vinegar 3 to 4 tablespoons ice water 4 large egg yolks 1 1/4 cups sugar 5 tablespoons cornstarch 1/2 teaspoon salt 1 1/2 cups water 1 tablespoon finely grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons) 3 tablespoons unsalted butter 5 large egg whites 1/2 teaspoon cream of tartar 1/2 cup sugar Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse a few times until combined. Add the butter and pulse just until coarse crumbs form. Add the vinegar and 3 tablespoons ice water; pulse until the dough comes together but is slightly crumbly. Pinch the dough \u2014 if it\u2019s too crumbly, pulse in more ice water 1 teaspoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate until firm, at least 1 hour or overnight. On a lightly floured surface, roll out the dough into a 13-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself, then crimp the edges. Refrigerate the crust until firm, at least 1 hour. Preheat the oven to 375? F. Prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Place the crust on a rimmed baking sheet and bake until golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until the crust is a deep golden brown on the bottom, 20 to 30 more minutes. Remove from the oven and let cool while preparing the filling but leave the oven on. Make the filling: Whisk the egg yolks in a medium bowl until smooth; set aside. Whisk the sugar, cornstarch and salt in a medium saucepan to combine. Whisk in the water and lemon juice and turn the heat to medium. Bring to a gentle simmer and cook, whisking, until thickened, about 5 minutes. Slowly whisk about one-quarter of the sugar mixture into the egg yolks. Whisk in another one-quarter of the sugar mixture until smooth, then pour the mixture back into the saucepan. Continue cooking, whisking constantly to keep the egg yolks from scrambling, about 1 more minute. Stir in the butter and lemon zest until the butter melts; remove from the heat. Immediately make the meringue while the filling is still hot: Combine the egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Very slowly beat in the sugar; continue beating until firm glossy peaks form, about 4 minutes more (do not overbeat). Give the lemon filling a quick stir, then pour into the crust. Immediately spread the meringue on top of the hot filling, spreading it all the way to the crust; use the back of a spoon to make swoops and peaks. Bake until the meringue is golden brown in spots, 5 to 7 minutes; do not overbake to avoid weeping. Remove the pie to a rack and let cool 1 hour, then refrigerate until completely cooled before slicing, about 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 23239,"Lemon Meringue Beehives 4 tablespoons cold unsalted butter, cut into small pieces 1 cup flour 1/4 teaspoon salt 1/4 cup creme fraiche 1 egg yolk 3 eggs 3/4 cup sugar 1 1/2 lemons, zested 1/2 cup fresh lemon juice (from about 3 lemons) 6 tablespoons cold unsalted butter 1/2 cup egg whites (from about 4 eggs) 1/2 cup sugar Instructions: Pastry Bases: Mix the butter, flour, and salt until sandy in a mixer fitted with a paddle attachment. In a separate bowl, blend the yolk and creme fraiche. Add to the flour mixture and mix until barely combined. Form into a disk, wrap, and refrigerate at least 2 hours or up to 3 days. Lemon Curd: Bring 2 inches of water to a simmer in a saucepan. Whip the eggs and sugar until light and fluffy in a mixer fitted with a whisk attachment. Add the lemon zest and juice and place the bowl over the simmering water (without letting the bowl touch the water; pour some out if needed). Cook until thickened, whisking occasionally, about 20 minutes. Remove from the heat and whisk in the butter. Let cool to room temperature, cover, and freeze overnight or up to 3 days. Heat the oven to 375 degrees F. Flour a work surface and roll out the dough to 1/8-inch thick. Prick all over with a fork then cut out 2-inch rounds. Transfer to the cookie sheet. Bake until light golden brown, 10 to 15 minutes and let cool. (The whole recipe can be made up to this point up to 3 days in advance.) Up to 6 hours before serving, assemble the dessert. Arrange the pastry rounds in a pan that will fit in your freezer (use two, if needed). Use a small ice cream scoop to place a ball or scoop of frozen lemon curd (it won't be frozen solid) onto each round. Place back in the freezer while you make the meringue. Meringue: Whip the egg whites until foamy, then add the sugar and continue whipping until stiff and glossy. Transfer to your pastry bag. Pipe meringue around the base of each pastry round, spiraling around and up the lemon curd ball and gradually enclosing the top to create a beehive. Fire up your kitchen torch and brown until lightly browned all over. Return to the freezer until ready to serve, up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 23240,"Profiteroles with Vanilla Ice Cream and Chocolate Sauce 1/2 recipe Pate a Choux, recipe follows 1 egg, beaten Store-bought vanilla ice cream Store-bought chocolate sauce 1 cup water 1 teaspoon salt 3 teaspoons sugar 6 tablespoons butter, cut in pieces 3/4 cup plus 2 tablespoons all-purpose flour, sifted 4 eggs, beaten Instructions: Preheat the oven to 400 degrees F. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 16 (1 1/2-inch rounds) spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool on a baking rack. Split the profiteroles nearly in half, leaving a little hinge at the back, and cradle a small scoop of vanilla ice cream inside each. Divide the profiteroles between bowls and pour over some chocolate sauce. Serve cold. In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the profiteroles, the other for gougeres. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 23241,"The Bomb Bakers 1 1/4 cups kosher salt 6 medium russet potatoes, washed 2 tablespoons garlic salt 2 tablespoons seasoned salt 1 teaspoon freshly ground black pepper Horseradish Sour Cream, recipe follows 2 cups sour cream 4 tablespoons prepared horseradish Salt and freshly ground black pepper Instructions: In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours. Preheat the oven to 400 degrees F. Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper. Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done. Let potatoes rest 5 minutes before cutting. Combine all ingredients. Serve with potatoes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 23242,"Coconut Jam Fills 1 3/4 cup grated sweetened coconut 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups rolled oats 12 tablespoons (1 1/2 sticks) unsalted butter, softened 3/4 cup packed brown sugar 1 large egg 1/2 teaspoon vanilla extract 2/3 cup guava or other jam Instructions: Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper. Place the grated coconut in a shallow bowl and set aside. Combine the flour, baking soda, salt and oats in a large mixing bowl. In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the eggs and vanilla. Add the flour mixture and mix just until combined. To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat then place on the cookie sheet and flatten to 2-inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoonful of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23243,"Salmon Salad on Charred Flatbread 2 tablespoons kosher salt Juice from 2 limes 2 tablespoons sugar 1/2 cup rice wine vinegar 1 tablespoon soy sauce 1 teaspoon fish sauce 1 jalape?o, thinly sliced 2 to 4 ounces salmon fillet Handful dill stems 1 tablespoon miso 1 teaspoon Dijon mustard 2 tablespoons olive oil 1 teaspoon honey Juice of 1 lime 2 tablespoons chopped fresh herbs, such as dill, parsley or mint 1 teaspoon ground cumin 1 tablespoon berbere spice 2 tomatoes, cut into 6 wedges each 1/2 cucumber, peeled, chopped 1 avocado, roughly chopped 1 teaspoon kosher salt Juice from 1 lime 1 cup chopped mixed fresh herbs, such as dill fronds, parsley, mint and chives Chive blossoms, for the salad and for topping 2 pieces pita bread 1 lemon, cut in wedges Instructions: For the salmon cure: Bring the salt, lime juice, sugar, vinegar, soy, fish sauce and jalape?o to a boil in a small pot over medium-high heat; simmer for 5 minutes. Reserve a splash for the miso glaze, then pour the rest over the salmon and dill stems in a heatproof container and let it sit for 20 to 30 minutes. For the miso glaze: Mix together the miso, mustard, olive oil, honey, lime juice and reserved splash of salmon cure, for thinning, in a bowl. For the spice and herb coating: Mix the herbs, cumin and berbere together in a bowl. Set aside a little for the salad; put the remainder in a shallow dish. Pat the salmon fillets dry with a paper towel. Brush on some of the miso glaze. Roll the salmon in the spice and herb coating. Slice the salmon into thin slices. For the salad with miso vinaigrette: Add the tomatoes, cucumber, avocado, salt and reserved spice and herb coating to a bowl. Add the lime juice and remaining miso glaze and toss until evenly coated. Stir in the herbs and chive blossoms. Char the bread and lemon wedges in a pan. To assemble: Place a large spoonful of salad on a plate, then top with the sliced salmon. Garnish with more chive blossoms. Serve with slices of charred pita and lemon wedges. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 23244,"Black Forest Pancake Ice Cream Sandwiches 1/2 cup granola 1 cup chocolate frosting 4 chocolate dollar pancakes (your favorite recipe), cooled 1 cup black raspberry ice cream
Instructions: Pulse the granola in a food processor and transfer to a small dish. Spread some chocolate frosting on each pancake. Divide the ice cream between 2 of the pancakes and top with the remaining pancakes. Roll the edges of the ice cream sandwiches in the granola. Put the sandwiches on a baking sheet, cover with plastic wrap and place in the freezer for at least 1 hour and up to 2 weeks. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 23245,"Strawberry Rhubarb Pie 3 cups all-purpose flour, plus more for dusting 1/2 cup chopped pecans
1 1/3 cups unsalted butter, very cold, cubed
1/2 teaspoon fine salt
5 to 6 tablespoons vodka, very cold 1 large egg beaten with 1 tablespoon water 1 3/4 cups granulated sugar, plus more for sprinkling 3/4 cup all-purpose flour
2 teaspoons orange zest
4 cups sliced strawberries 2 1/2 cups chopped rhubarb 3 tablespoons unsalted butter, sliced into 6 pieces
1 cup heavy whipping cream, very cold 3 tablespoons confectioners' sugar
Seeds from 1/2 vanilla bean pod
Zest from 1/2 a lime
Instructions: For the crust: Pulse the flour, pecans, salt and butter in a food processor until it looks like coarse cornmeal. Then with the processor running, drizzle in the cold vodka 1 tablespoon at a time until it forms into a ball. Take it out and divide into two pieces, 1/3 and 2/3. Place on a piece of plastic wrap and pat each piece into a disk. Wrap and place in the fridge for at least 1 hour. Preheat the oven to 425 degrees F. Roll out the larger pie crust on a lightly floured surface slightly larger than your pie tin. Place into the tin, trim the edges and crimp the edges decoratively. Put into the refrigerator while you roll out your top crust and prepare your filling. Repeat the same method for rolling out the top crust. Use small star and heart cutters to cut a pattern for the top crust. For the filling: Stir the granulated sugar, flour and orange zest in a medium bowl. Gently toss the strawberries and rhubarb together in a large bowl. Pour the dry ingredients over the strawberries and rhubarb and toss to coat. Put the fruit into the pie crust and dot with the butter slices. Cover with the top crust and seal the edges with egg wash. Adhere the decorations to the crust with egg wash. Sprinkle the crust with a little sugar. Cover the edges of the pie crust with foil or a pie crust shield to prevent the edges from burning. Bake until the crust is browned and the juice bubbles through the slits, 40 to 50 minutes. For the Chantilly cream: Add the heavy cream, confectioners' sugar, vanilla seeds and lime zest to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until medium-stiff peaks form. Serve with the pie. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 23246,"Mock Risotto 1/2 cup (3 1/4 ounces) whole grain brown rice 1/2 cup (3 1/2 ounces) pearl barley 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced Pinch crushed red pepper flakes, optional Kosher salt and freshly ground black pepper 2 1/2 cups low-sodium chicken broth 1 pound thin asparagus, trimmed and cut into 1-inch pieces, 3 cups 6 ounces cremini mushrooms, quartered, 2 cups 2 ounces 1/3 less fat cream cheese 1 tablespoon grated Parmesan cheese 2 tablespoons chopped fresh chives 1/2 teaspoon grated lemon zest Instructions: Bring a large pot of salted water to boil. Add the rice and barley and cook until al dente, 15 minutes. Drain well. Heat the oil in a large skillet over medium heat. Add the onion, garlic, pepper flakes (if using) and salt and pepper to taste. Cook until the onion is tender and beginning to brown, 5 minutes. Stir in the drained rice mixture. Add 2 cups broth, cover and cook until the rice and barley are tender, 6 to 8 minutes. 3. Stir in the asparagus and mushrooms and continue to cook, covered, until the vegetables are tender, 8 to 10 minutes. Remove from the heat and stir in the remaining 1/2 cup broth, cream cheese and Parmesan until melted and creamy. Sprinkle with chives and zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23247,"Ginger-Glazed Salmon 1/4 cup extra-virgin olive oil, plus more for the skillet 3 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon pure maple syrup
1 tablespoon Chinese mustard
1 tablespoon Sriracha
2 cloves garlic, minced
4 6- to 7-ounce skin-on salmon fillets 1 bunch scallions, chopped Sesame seeds, for topping Instructions: Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, Sriracha and garlic in a large bowl. Pour one-third of the mixture into a small bowl and reserve. Add the salmon fillets to the large bowl. Cover and let marinate in the refrigerator for 30 minutes. Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, 5 minutes, lowering the heat if the glaze starts to get too dark in the pan. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, 3 to 4 more minutes. Transfer to a platter and top with the chopped scallions and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23248,"Old-Fashioned Cheeseburger 1 pound brisket and 1 pound sirloin, coarsely ground together (see Cook's Note) Kosher salt Five 1/8-inch-thick slices sharp Cheddar Freshly ground black pepper 5 burger buns, split 3 tablespoons butter, at room temperature Ketchup Chutney, recipe follows Roasted Red Pepper and Walnut Dip (Muhummara), recipe follows Tomato slices, lettuce leaves, sliced red onion, for fixing up the burgers 3 tablespoons canola or grapeseed oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1 medium red onion, finely diced 3 cloves garlic, thinly sliced One 1-inch thumb fresh ginger, peeled and minced 1/2 teaspoon store-bought or Homemade Garam Masala, recipe follows 1/2 teaspoon paprika 1/2 teaspoon turmeric 1/4 cup apple cider vinegar One 14 1/2-ounce can diced tomatoes 2 tablespoons molasses Kosher salt and freshly ground black pepper 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional 2 red bell peppers 1 1/2 cups raw walnuts, halves and pieces 1/4 cup fresh lemon juice 2 1/2 tablespoons pomegranate molasses (see Cook's Note) 2 tablespoons extra-virgin olive oil 2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon red pepper flakes 3 cloves garlic, chopped Kosher salt and freshly ground black pepper Instructions: Put the ground beef on a baking sheet and divide into 5 equal portions. Push the meat (not patting it) together gently and shape into patties no bigger than the size of your burger buns. They should be loosely compacted; they should look rustically rough, not smooth and that way a good crust will develop and there will be lots of nooks and crannies for the cheese to melt into. They should be about 1/2-inch thick and about 4 inches wide. Make sure they fit your buns! Once shaped, chill the uncooked burgers in the refrigerator for 10 minutes. Preheat your grill to medium-high heat, or warm your largest cast-iron skillet over medium-high heat until just smoking. Sprinkle both sides of the burgers generously with salt. This is not only for flavor, but also to build a good crust. Using a spatula, place the burgers on the grill or in the skillet; they should sizzle upon contact. If you are cooking inside, open your window, because it might get a little smoky! If using a grill: Cook 2 minutes on the first side for medium-rare or 3 minutes if you like them medium-well. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 2 to 3 minutes longer, depending how well done you like your burgers and the heat of your grill. If using a skillet: Cook 4 minutes for medium-rare, or 5 minutes for medium-well on the first side. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 4 minutes longer. A meat thermometer inserted in the middle of the burger should register 135 to 140 degrees F for medium-rare. Remove the burgers from the heat and grind freshly ground black pepper on top of each burger. While the meat rests, toast the buns. Spread both cut sides of the buns with a little softened butter. Lower the heat to medium, add the buns cut-side down, and let them toast until golden brown. Place each burger on a bun, top with Ketchup Chutney or Roasted Red Pepper and Walnut Dip and pile you're your favorite toppings. Dig into a little slice of summer heaven right from your kitchen! Warm the oil in a medium saucepan over medium-high heat until nearly smoking. Keep your lid handy. Add the mustard seeds and cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides, about 30 seconds. Add the onions and saute until soft and just starting to brown, 5 to 7 minutes. Add the garlic and ginger, and saute until the garlic is soft, about 2 minutes longer. Add the Garam Masala, paprika and turmeric. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don't inhale the fumes!) and cook 1 minute more. Add the tomatoes, molasses, 1/2 teaspoon salt and lots of freshly ground black pepper. Stir, bring to a boil, and then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set it aside to cool and then jar. Store in the refrigerator.
Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
Preheat the oven to 350 degrees F. Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap and set aside to steam. Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool. Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, lemon juice, pomegranate molasses, olive oil, paprika, cumin, red pepper flakes and garlic into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.
","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Zinfandel]" 23249,"No-Bake Spiced Fruitcake Balls 1/2 cup pitted dried dates 1/2 cup dried black figs, stemmed and halved 1/3 cup dried cranberries 3 tablespoons dark rum or brandy 2 tablespoons unsalted butter 1/2 cup pecans 1 1/2 cups crushed graham crackers 2 tablespoons finely chopped crystallized ginger 2 tablespoons chopped candied lemon or orange peel 1 tablespoon molasses 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice Pinch of salt Green, red or white sanding sugar, for decorating Instructions: Combine the dried dates, figs and cranberries in a medium microwave-safe bowl; add 2 tablespoons rum and the butter. Microwave in 1-minute intervals, stirring, until the dried fruit is softened and the butter is melted, about 3 minutes. Set aside. Toast the pecans in a small dry skillet over medium heat, stirring occasionally, 3 to 4 minutes. Transfer to a cutting board and let cool, then coarsely chop. Combine the graham crackers, crystallized ginger, candied lemon peel, molasses, cinnamon, allspice and salt in a food processor. Add the remaining 1 tablespoon rum, the pecans and the dried-fruit mixture (with any liquid from the bowl). Pulse until the mixture is finely chopped and holds together when squeezed. (If the mixture is dry, add a little water just until it holds together.) Roll tablespoonfuls of the mixture into balls and arrange on a baking sheet. Refrigerate until firm, at least 2 hours or overnight. Put the sanding sugar on a plate. Roll the balls in the sugar to coat. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 23250,"Pear and Huckleberry Crisp 3 pears, Bartlett or Bosc, cut into 3/4-inch pieces 1 cup huckleberries 1 teaspoon sugar 2 cups flour 1 1/4 cup brown sugar 1/2 pound butter, cut into small pieces Instructions: Preheat oven to 350 degrees F. In a large bowl, toss fruit with sugar and transfer to a cobbler dish. In a separate bowl, mix flour with the brown sugar. Add butter and mix with a pastry knife until crumbly. Spoon on top of fruit and bake for 35 to 40 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 23251,"Crunchy Almond Accents Harvest Salad 1 tablespoon honey 2 teaspoons Dijon mustard 1/4 teaspoon Kosher salt Fresh ground black pepper 2 heads Belgian endive 6 cups mixed salad greens 1 apple, thinly sliced 3 ounces goat cheese 3/4 cup Wonderful Almond Accents Sweet Roasted with Pomegranate 1/4 cup olive oil 2 tablespoons cider vinegar Instructions:

1. In a large bowl whisk together the vinaigrette ingredients.
2. Core the endive and slice lengthwise into thin strips. Add the endive, greens and apples to the bowl; toss to coat well.
3. Serve salad on a large platter or divide to individual plates. Top with crumbed goat cheese and Almond Accents. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23252,"Fried Rice Arancini Vegetable oil, for frying 1/3 cup panko
   Kosher salt 2 cups leftover refrigerated fried rice 1/4 cup all-purpose flour 1 tablespoon red cl sauce, such as Sriracha 1 teaspoon soy sauce 1 large egg, lightly beaten Duck sauce, for serving Instructions: Fill a large pot halfway with oil and attach a deep-fry thermometer to the side. Heat over medium high to 350 degrees F. Line a plate with paper towels. Mix the panko and 1/4 teaspoon salt in a small bowl.
   Mix together the fried rice, flour, cl sauce, soy sauce and egg in a large bowl until creamy and very well combined. With damp hands, form the mixture into eight 1 1/2-inch balls. Roll each ball in the panko mixture and transfer to a plate. Working in batches, carefully fry the balls until golden brown and crispy, about 5 minutes. Remove with a slotted spoon to the prepared plate to drain. Sprinkle with salt and serve with duck sauce for dipping, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23253,"Rib Eye Steaks with Cowboy Butter 2 sticks salted butter, softened 1/3 cup finely minced fresh parsley, plus more if needed 1/4 teaspoon red pepper flakes A pinch of coarsely ground black pepper, plus more if needed 1 clove garlic, finely minced 1 lemon, zested and halved Salt, optional Salt and freshly ground black pepper 4 rib eye steaks, 2 inches thick 2 tablespoons butter Instructions: For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like. Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process. For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks. Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes. Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 23254,"Corn and Chipotle Ravioli Lasagna 3 tablespoons butter 1/2 cup thinly sliced onions 2 cups fresh corn kernels (from about 2 ears) or frozen corn, thawed 1 teaspoon chopped fresh thyme 3 cloves garlic, minced About 1 tablespoon chopped canned chipotle chiles in adobo, plus 1 tablespoon adobo sauce 1 large zucchini, thinly sliced into rounds
   2 tablespoons all-purpose flour
   1 1/2 cups heavy whipping cream
   Salt and freshly ground black pepper One 22-ounce package frozen cheese ravioli, thawed
   2 cups shredded Oaxaca cheese or mozzarella Instructions: Melt the butter in a medium heavy saucepan over medium heat. Add the onions and saute until translucent, 5 minutes. Add the corn and saute another 5 minutes. Add the thyme and garlic and saute until fragrant, 1 minute. Add in the chipotle chiles and zucchini and cook over medium-low heat until the flavors incorporate, 5 minutes. Stir in the flour. Add the cream and bring just to a simmer; stir in the adobo sauce. Season with salt and pepper and remove from the heat. Preheat the broiler to high. For assembling the lasagna: Spread about one-quarter of the zucchini-corn mixture over the bottom of a large gratin or 9-by-13-inch baking dish. Top with the ravioli in an even layer. Pour over the remaining zucchini-corn mixture. Top with the cheese. Broil until the top is browned and bubbly, about 8 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23255,"Refresco de Mango 4 cups cubed ripe mango 3 cups water 1/4 cup sugar, or to taste Juice of a lemon Lime wedges, for garnish Instructions: In a blender, combine the mango and water and blend at high speed until smooth. If you prefer a thinner consistency, add more water, and add sugar and lemon juice to taste. Blend again and serve in tall glasses over ice with a wedge of lime. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 23256,"Portobello Mushrooms Grilled Like a Steak 1/2-cup extra-virgin olive oil 2 Tbs. shallot, minced 2 tsp. fresh thyme, finely-chopped 1 cup dry red wine 3 cups canned low-salt chicken broth, boiled until reduced by half Gray salt freshly-ground black pepper 1/4-cup balsamic vinegar 1-1/2 tsp. minced garlic 4 large fresh Portobello mushrooms, gills removed 4 good handfuls baby spinach 1 Tbs. red wine vinegar 1 Tbs. unsalted butter
   Instructions: Heat the grill pan. While waiting for the grill to be ready, make the sauce. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot. Add the shallot and cook briefly until soft and light brown. Add 1 teaspoon of the thyme and stir, then add the red wine. Bring to a boil and cook until reduced to about 1/4-cup. Add the broth, return to a boil and continue to cook until reduced to about 3/4-cup. Season with salt and pepper. Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar. While whisking rapidly, drizzle in 1 tablespoon of the olive oil. Season with salt and pepper. Set the vinaigrette aside until ready to assemble the dish. Whisk the butter into the remaining sauce, season with salt and pepper to taste and keep warm. In a medium bowl, whisk together the remaining 1/2-cup olive oil, the balsamic vinegar, the garlic and the remaining thyme. Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl. Repeat until the mushrooms have been well coated all over Lay the mushrooms on a plate and season both sides with salt and pepper Brush or wipe a little olive oil on the grill. Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through (about 4 minutes total). Remove and keep warm. Add the spinach to the vinaigrette and toss well. Divide among 4 plates. Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms. ","[Syrah, Barolo, Tempranillo, Garnacha]

" 23257,"Flamin' Hot Cheeto Mozzarella Hearts Two 1-pound blocks part-skim mozzarella, such as Polly-O Three 8 1/2-ounce bags spicy cheese-flavored snacks, such as Flamin' Hot? Cheetos? 4 large eggs, lightly beaten Vegetable oil, for frying 1/2 cup ranch dressing 2 tablespoons Vietnamese hot sauce, such as sriracha Instructions: Put the unwrapped mozzarella blocks in the freezer for 30 minutes to firm. Meanwhile, pour the cheese-flavored snacks into a food processor and pulse until finely ground. Reserve 1 cup for sprinkling at the end and transfer the rest to a large bowl. Put the eggs in a separate large bowl. Unwrap the cold blocks of mozzarella and use a long, thin knife to cut them in thirds lengthwise through their narrow sides (like sandwich bread), so you have 6 thinner blocks of mozzarella. Using a 2 1/2-inch-wide heart-shaped cookie cutter, cut out 2 hearts of cheese from each thin block; you should have 12 hearts total. Using the tip end of the heart cutter, cut out a deeper cleave in the top of each cheese heart to make the heart shape more defined. Save the scraps for another use. Dip each cheese heart in the beaten egg, then toss in the cheese dust until fully coated. Repeat 2 more times to create a very thick coating, then transfer to a baking sheet. Freeze the cheese hearts for at least 1 hour and up to 3 days. Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 350 degrees F. Using a slotted spoon or strainer and working in 3 batches, lower the hearts into the oil and fry until browned at the edges and the cheese is fully melted, about 4 minutes. Lift the hearts from the oil and transfer to paper towels to drain. Transfer the hearts to a platter and sprinkle with the reserved cheese dust. Pour the ranch dressing into a small serving bowl and pour the hot sauce in the center of the ranch dressing. Drag the tip of a knife straight through the center of the dressing and hot sauce to form a heart shape. Serve the fried hearts while hot with the spicy ranch dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 23258,"Honey Whole-Wheat Pretzel Sticks 1 packet instant yeast (2 1/4 teaspoons) 3 tablespoons honey 1 1/2 cups warm water 2 1/4 cups whole-wheat flour 2 1/2 cups all-purpose flour, plus more, if necessary 1 tablespoon plus 2 teaspoons kosher salt 2 tablespoons canola oil 1 egg 1 teaspoon water 1 tablespoon sesame seeds Instructions: Preheat the oven to 425 degrees F. Combine yeast, honey and warm water in the bowl of a stand mixer fitted with the paddle attachment. Let sit for 5 or 6 minutes, or until mixture begins to foam. While yeast mixture is sitting, combine whole-wheat flour, all purpose flour and 2 teaspoons salt in a bowl and whisk to combine. Add flour mixture and oil to yeast mixture and mix on low speed until just incorporated and dough begins to form. Switch to dough hook and mix on low to medium speed for 2 to 3 minutes, or until dough is smooth but still pliable. If the dough is very sticky, add all-purpose flour, by the tablespoon, as necessary. Remove the dough from the bowl and roll into a long log. Cut log into 16 pieces and roll each piece into a 10 by 1-inch tube. Spray 2 baking sheets with cooking spray. Twist each dough stick several times and arrange sticks on cookie sheets, about 1 to 1 1/2 inches apart. In a small bowl beat the egg with water and brush on dough. Combine 1 tablespoon salt with sesame seeds and sprinkle evenly among dough pieces. Bake for 18 to 20 minutes, or until a golden crust has formed but pretzels are still soft inside. Remove from oven and cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23259,"Eight-Layer Chicken Chili Dip 2 tablespoons vegetable oil 1 medium red onion, chopped 2 cloves garlic, finely chopped 3 tablespoons tomato paste 1 tablespoon chili powder Kosher salt 1/4 teaspoon cayenne pepper 1 cup low-sodium chicken broth 2 cups shredded rotisserie chicken 1 cup sour cream 1 cup roughly chopped cilantro leaves and stems Juice and zest of 1 lime 1 cup frozen corn, thawed 1 green bell pepper, chopped 1 1/2 cups crumbled cornbread 3 medium tomatoes, chopped One 14-ounce can black beans, drained and rinsed 1 1/2 cups shredded yellow Cheddar Tortilla or corn chips for dipping Instructions: Heat the oil in a large nonstick skillet over medium-high heat, add half of the onion and the garlic and cook, stirring, until soft and just begins to brown, about 4 minutes. Add the tomato paste, chili powder, 1/2 teaspoon salt and the cayenne pepper. Cook, stirring, until the oil is brick red, about 2 minutes. Add the chicken broth and bring to a simmer. Cook until thickened slightly, about 3 minutes. Add the shredded chicken and stir until just warmed through, remove from heat and cool to room temperature.
Whisk together the sour cream, cilantro, lime juice and zest in a small bowl. Toss together the corn and pepper in another small bowl.
Layer the dip in a medium, straight-sided 3-quart glass trifle bowl or your favorite serving dish. Spread the cornbread on the bottom, then top, in even layers, with the tomatoes, beans, cheese, cilantro-lime sour cream, chicken chili, the remaining chopped onions and the corn-pepper mixture.
Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with chips for dipping. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 23260,"Halibut and Cioppino 5 links chorizo 1 large onion 2 garlic cloves 2 ribs celery 1 (28-ounce) can tomatoes, drained, hand-crushed with juice reserved (recommended: San Marzano) 2 tablespoons all-purpose flour 1/4 bunch fresh thyme 2 bay leaves 2 cups dry red wine 4 cups low-sodium chicken stock Salt and pepper 2 fresh Dungeness crabs (2 pounds each), cut into 6 pieces 16 littleneck clams, scrubbed 16 large uncooked shrimp, peeled and deveined 1/4 bunch Italian parsley, chopped for garnish 4 (6-ounce) halibut fillets Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 cloves garlic, minced 2 sticks unsalted butter, room temperature 2 tablespoons chopped flat-leaf parsley Kosher salt and freshly ground black pepper 1 loaf sourdough bread, cut in slices but still connected Instructions: Place the chorizo, onion, garlic, celery, and tomatoes in a food processor and process until the pieces are small and well ground up. Heat a Dutch oven over medium heat and add the ground chorizo and vegetables to cook until well colored and fat is rendered. Once the ground chorizo and vegetables are cooked, add the flour, thyme and bay leaves. Saute for a further 5 to 7 minutes (this forms the base of a roux). Then add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 30 minutes. With 10 minutes to go, turn the heat up and add the crabs and clams to the broth and steam until open, discarding any un-open ones. Reduce the heat and just prior to service add the shrimp and shut off the heat so they don't get over cooked. Remove and discard bay leaves. While the cioppino is cooking, prepare the halibut. Season the fillets with salt and pepper and fresh thyme. Heat a large nonstick saute pan and add a 2-count of olive oil. Cook fillets 4 minutes on 1 side then turn once briefly before setting on paper towels to drain. Preheat oven to 350 degrees F. Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the inside of the bread with garlic butter and toast on a sheet tray in the oven. Reserve any left over garlic-butter to serve with the cioppino. To serve, set garlic sourdough toasts in the bottom of a flat bowl. Top with halibut then ladle over cioppino. Top with a spoonful of reserved garlic butter. Garnish with fresh flat-leaf parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23261,"Waffle Cones 1 cup heavy cream 1 1/2 teaspoons vanilla extract 1 1/2 cups powdered sugar 1 1/2 cups all-purpose flour 1/4 teaspoon ground cinnamon Pinch ground nutmeg 1 tablespoon cornstarch Oil, for the iron Special equipment: Waffle cone iron; wooden cone-form Instructions: In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks.) Sift the remaining ingredients together and stir them into the cream to make a batter. Let the batter sit for 30 minutes. Heat up waffle cone iron and brush with a little oil. Pour some batter in and close the lid to bake and brown. Open the iron and remove the browned batter and fold over itself, overlapping it, on a wooden cone-form into a cone. Let cool then top with a scoop of ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 23262,"Sauteed Yellow Squash 1 tablespoon extra-virgin olive oil 2 tablespoons butter 1/2 red bell pepper, chopped 2 small to medium yellow squash, sliced Salt and pepper 2 tablespoons chopped parsley leaves 2 tablespoons chopped chives or 2 scallions, optional Instructions: Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23263,"Smoked Trout Canapes with Creme-Fraiche and Herb Sauce for Two 1/2 cup creme fraiche 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon snipped fresh dill, plus some fronds, for garnish 1 teaspoon snipped chives 1 teaspoon chopped fresh tarragon leaves 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly squeezed lemon juice Salt and freshly ground black pepper 4 squares mini-pumpernickel bread 4 ounces smoked trout, bones removed Instructions: For the sauce: In a small bowl combine the creme fraiche, herbs, lemon zest and juice, salt, and pepper. Assemble the canapes: Dab a teaspoon or of creme fraiche sauce on 1 side of the pumpernickel slices. Place 1 or 2 large flakes or chunks of trout on each, and top with a small dollop of crme fraiche sauce. Garnish each canape with a frond of dill, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23264,"Cheeseburger Empanadas 1/2 cup ketchup 1/2 cup mayonnaise 1/2 cup finely chopped dill pickle chips plus 18 whole dill pickle chips 1/4 cup yellow mustard Kosher salt and freshly ground black pepper 1 tablespoon canola oil 8 ounces ground beef chuck 1/2 small red onion, finely chopped 4 slices American cheese, roughly chopped 1 large egg One 1.1-pound package frozen puff pastry (2 sheets), thawed All-purpose flour, for dusting Instructions: Position 2 racks in the middle of the oven and preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment. Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Season with salt and set the sauce aside. Heat the oil in a large skillet over medium-high heat. When it starts to shimmer, add the ground beef, a pinch of salt and a few grinds of pepper. Cook, breaking the meat apart with a wooden spoon or heatproof spatula, until lightly browned in spots and just cooked through, 3 to 4 minutes. Add the onion and cook, stirring constantly, until crisp-tender, about 2 minutes. Use a large slotted spoon to scoop the meat mixture into a medium bowl and stir in 1/3 cup of the sauce. Allow to cool slightly. Fold the American cheese into the cooled mixture. Lightly beat the egg with 1 tablespoon of water in a small bowl for the egg wash and set aside.
Unfold 1 puff pastry sheet onto a lightly floured surface. Roll out into a 12-inch square. Cut out 9 rounds with a 4-inch round cookie cutter. Spoon 1 leveled tablespoon of the meat filling just off center on each round. Top the filling with 1 whole pickle chip. Brush the edge of each round with the egg wash and fold the puff pastry over the filling, slightly stretching if necessary. Press the edges together and crimp the edges with a fork. Transfer to one of the prepared baking sheets and brush each empanada with more egg wash. Repeat this process with the remaining sheet of puff pastry and filling. Bake until puffed and golden brown, about 15 minutes. Serve hot with the remaining sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 23265,"Sweet and Tangy Coleslaw 1 1/3 cups sugar 1 cup white vinegar 2 1/2 pounds cabbage, shredded 2 cups finely chopped celery 3 medium carrots, shredded 1 green bell pepper, finely chopped 2/3 cup finely chopped onion 1 teaspoon celery seed 1 teaspoon mustard seed Salt Freshly ground black pepper Essence, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a small saucepan combine the sugar and vinegar and heat, stirring occasionally, until sugar is dissolved. Set aside to cool completely before proceeding. Assemble remaining ingredients in a large, non-reactive mixing bowl and pour cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight before serving. When ready to serve, season with salt, freshly ground black pepper, and Essence, to taste, and toss thoroughly to combine. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 23266,"Braised Bison 6 large dried New Mexican red chiles or 4 tablespoons chili powder 2 teaspoons toasted cumin seeds
4 tablespoons sweet corn powder, optional
4 tablespoons rubbed sage
1 tablespoon garlic powder
2 teaspoons smoked paprika
2 tablespoons kosher salt
2 teaspoons ground black pepper
One 5-pound bison chuck roll or other braising cut 1/2 cup olive or neutral oil
1 quart bison stock, beef stock or water
4 to 6 dried New Mexican red chiles 1 yellow onion, chopped 3 Roma tomatoes 2 cloves garlic Salt and pepper Instructions: For the bison dry rub: Blend the chiles, cumin seeds and corn powder in a spice grinder into a smooth powder and set aside. Transfer to a mixing bowl and add the sage, garlic powder, smoked paprika, salt and pepper. Mix thoroughly and keep in a mason jar. For the braised bison: Preheat a grill for cooking over medium-high heat and preheat the oven to 225 degrees F. Place the bison on a cookie sheet and cover it with oil. Cover with about 5 tablespoons dry rub, thoroughly covering the entire cut. Sear the meat all over on the grill, about 5 minutes per side, then transfer to a Dutch oven and add enough stock to cover the meat halfway. Cover with foil, then the lid and bake until tender, about 12 hours. Remove the meat from the hot stock to a cookie sheet and let rest, at least 20 minutes. For the cl reduction: Deseed chiles and toast them. Char onion and tomatoes. Put chiles, onion, tomatoes and garlic in a blender along with 2 cups bison stock left behind from cooking the bison and blend until smooth. Add salt and pepper to taste. Use tongs to pull the meat apart and use your hands to separate the fat (discard the fat). Cut meat into smaller pieces and return to the Dutch oven with the hot stock and 1 cup cl reduction. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 23267,"The Best Pepper Steak 1 1/2 pounds flank steak 4 cloves garlic One 1 1/2-inch piece ginger 7 tablespoons low-sodium soy sauce 1/4 cup Shaoxing wine or dry sherry 1 tablespoon sugar Freshly ground black pepper 1/3 cup beef broth 2 teaspoons toasted sesame oil 2 tablespoons canola oil 1/2 medium white onion, cut into 1-inch pieces 1 large red bell pepper (about 8 ounces), cut into 1-inch pieces 1 large green bell pepper (about 8 ounces), cut into 1-inch pieces 1 tablespoon cornstarch Sliced scallions, for topping Toasted sesame seeds, for topping Steamed white rice, for serving Instructions: Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour. Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside. Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight. About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat. Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside. Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside. Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate. Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute. Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23268,"Homecoming Punch One 64-ounce container cranberry juice cocktail, chilled One 12-ounce can frozen orange juice concentrate, thawed One 12-ounce can frozen pink lemonade concentrate, thawed 2 cups brandy 1 bottle extra-dry sparkling wine or Champagne, chilled 4 cups ice cubes Instructions: Combine all ingredients in a large pitcher or punch bowl with 4 cups of ice. ","[Champagne, Prosecco, Cava]" 23269,"Cheesy Bacon and Egg Brunch Casserole 8 slices bacon 1 medium onion, chopped (1 cup) 1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups) 2 cups (8 ounces) shredded Cheddar cheese 1 cup shredded mozzarella cheese 1 cup cottage cheese 5 eggs 1 1/2 cups milk 1/2 teaspoon McCormick? Mustard, Ground 1/2 teaspoon McCormick? Nutmeg, Ground 1/4 teaspoon McCormick? Black Pepper, Ground Instructions: Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened. Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40 to 50 minutes or until center is set and top is golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23270,"Tamale Pie 1 tablespoon corn oil 1 1/2 pounds ground beef (85 percent lean)
1 medium onion, finely chopped
1 clove garlic, minced
Kosher salt 2 tablespoons tomato paste
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1 1/2 cups green or red enchilada sauce
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/4 cup chopped fresh cilantro
1 1/2 cups shredded Monterey Jack cheese 3 cups self-rising cornmeal
2 1/2 to 3 cups buttermilk
2 tablespoons corn oil
4 scallions, chopped
Instructions: Preheat the oven to 400 degrees F. Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese. Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 23271,"Porchetta Panini 3 cups loosely packed fresh Italian parsley leaves (from about 1 very large bunch) 1/2 cup extra-virgin olive oil 3 green onions, sliced 3 tablespoons fresh lemon juice 3 garlic cloves, peeled and minced 2 drained anchovy fillets, chopped, optional 1 tablespoon drained capers 1 1/2 teaspoons grated lemon peel 8 pieces flatbread 1/3 cup Salsa Verde 2/3 pound sliced porchetta 8 slices fontina 1 cup arugula 1/2 cup caramelized onions Instructions: For the Salsa Verde: Combine all ingredients in a bowl, tossing until thoroughly mixed. For Assembly: Lightly toast the flatbread in oven. Smear 4 of the flatbread pieces with 1/3 cup Salsa Verde. Layer with sliced porchetta, fontina, arugula and onions. Cover with remaining flatbreqd. Press in Panini press until melted. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 23272,"Grilled Rare Ahi, Ligurian Black Olive Smashed Potatoes, Shaved Young Artichoke, Fava Bean and Meyer Lemon Salad 4 (5-ounce) pieces Sashimi grade Ahi tuna 1 pound Yukon gold potatoes 1/4 cup Ligurian black olives, pitted, minced 2 tablespoons Italian parsley 8 tablespoons extra virgin olive oil 4 young artichokes, fresh 1 cup shelled young fava beans, raw 1/2 Meyer lemon, shaved or sliced paper thin 1/4 sweet red onion, shaved or sliced paper thin 2 tablespoons Meyer lemon juice 3 tablespoons extra virgin olive oil 2 tablespoons Italian parsley leaves Salt and white pepper, to taste Instructions: Salt and fresh white pepper In a medium size pot add the potatoes and cover with cold water. Season generously with salt and put over medium heat until potatoes are tender. You can hold them for 45 minutes. At this point over low heat. When ready to serve, pull the potatoes out with a slotted spoon and place in a mixing bowl. Using a fork, smash the potatoes until there are no large lumps. Add the olives and the parsley and bit more of the extra virgin olive oil, add a little of the potato cooking liquid, combine well and season with salt and white pepper to taste. Serve immediately. For the Artichoke, Fava Bean and Meyer Lemon Salad: Break off the outer leaves of the artichokes until you get to the inner, tender leaves. Trim off the top of the artichokes. Using a paring knife or vegetable peeler trim off any green at the base of the artichokes and rub each artichoke with a sliced lemon to prevent discoloration. Slice the artichokes paper thin into a medium sized bowl. Add the rest of the ingredients and toss to combine. For the tuna, quickly grill the tuna for 1 minutes on each side. Making sure you do not over cook the fish Shaved Young Artichokes, Fava Bean and Meyer Lemon Salad . ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 23273,"Chocolate Martini 0.75 oz. Smirnoff Vanilla Flavored Vodka 0.75 oz. Godiva Original Liqueur 0.25 oz. shavings of chocolate Instructions: In a shaker with ice, add Smirnoff Vanilla Flavored Vodka and Godiva Original Liqueur. Shake and strain into a martini glass. Garnish with shaved chocolate (optional).; ","[Merlot, Cabernet Sauvignon, Pinotage]" 23274,"Herb-Marinated London Broil with Garlicky Greens 1 pound top round London broil steak 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 1 cup fresh parsley leaves 1/4 cup fresh rosemary leaves 2 tablespoons fresh thyme leaves 4 cloves garlic, grated 2 scallions Zest and juice of 1 lemon, plus lemon wedges for serving 1/2 teaspoon fennel seeds 1/2 teaspoon crushed red pepper flakes 1/2 cup extra-virgin olive oil 1 head broccoli rabe (about 1 pound), trimmed 1 bunch kale, stems removed, leaves roughly chopped (about 4 cups) Instructions: Pat the London broil dry with paper towels and set on a plate. Rub both sides of the meat with the vegetable oil, then season both sides generously with salt and black pepper, coating the surface evenly. Set aside to rest at room temperature for at least 30 minutes or up to 1 hour. (The seasoned meat can also be transferred to a large resealable plastic bag and stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.) While the meat rests, add the parsley, rosemary, thyme, garlic, scallions, lemon zest and juice, fennel seeds, red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to a food processor. Pulse, stopping to scrape the sides as needed, until the herbs are finely chopped, about 10 times. Transfer the herb mixture to a small bowl and whisk in the olive oil. Set aside. Set a 10-inch cast-iron skillet over high heat until just starting to smoke, about 3 minutes. Add the steak and cook until seared on the bottom, about 3 minutes. Flip the steak and continue cooking until an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, about 3 minutes more. Transfer the steak to a clean plate and spoon 1/2 cup of the herb oil over top. Set aside to marinate for 5 minutes. While the steak marinates, heat the broccoli rabe to the same cast-iron skillet over high heat. Cook, using tongs to toss the broccoli rabe, until it\u2019s vibrantly green and starting to soften, about 2 minutes. Add the kale and continue cooking and tossing until the kale is wilted and the broccoli rabe is crisp-tender, about 2 minutes more. Add 1/4 cup of the herb oil and toss to combine. Remove the skillet from the heat. Thinly slice the rested steak against the grain. Transfer the steak to the skillet on top of the greens and spoon the remaining 1/4 cup of herb oil over the steak. Serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23275,"Buttermilk Biscuits 2 cups all-purpose flour, plus more, for dusting 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon sugar 1 teaspoon fine salt 7 tablespoons cold unsalted butter, sliced 3/4 cup buttermilk, plus more, for brushing Instructions: Preheat the oven to 450 degrees. Line a baking sheet with parchment. Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk. Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23276,"Chocolate Peanut Butter and Jelly Rolls 10 large eggs, separated, at room temperature 1 1/2 cups plus 2 tablespoons granulated sugar, divided 2 teaspoons pure vanilla extract Pinch salt 3 ounces dark unsweetened natural cocoa powder Peanut Buttercream: 8 tablespoons (1 stick) unsalted butter, at room temperature 1/2 cup smooth peanut butter (or almond butter) 3/4 cup confectioners' sugar 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 tablespoon heavy cream 6 ounces (3/4 cup) jelly (your choice of flavor; my favorite is strawberry) 6 ounces semisweet chocolate, chopped 6 tablespoons (3/4 stick) unsalted butter, softened 1/4 cup peanut oil or canola oil Instructions: For the cake: Heat the oven to 375 degrees F. Line two 9 1/2-by-14-inch jelly-roll pans with parchment paper, leaving 1 inch of paper hanging over on all sides (this will help you lift the cakes out of the pan after baking). In the bowl of a stand mixer fitted with the whisk attachment, whip the yolks and 1 cup of the sugar on medium speed until the mixture is thick and fluffy, 3 to 4 minutes. Add the vanilla and mix for 1 minute. Scrape into a medium mixing bowl and set aside. Wash the stand mixer bowl and whisk very well (even the smallest amount of yolk will prevent the whites from whipping properly). Put the whites and salt in the mixer bowl whisk at medium speed until he whites become frothy. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar. Increase the speed to high and whip until the whites become glossy and almost firm (the whites should not become dry). Remove the bowl from the mixer. Sift the cocoa over the egg yolk mixture and gently fold in one-third of the whites (this will help to prevent overmixing). Add the remaining whites and carefully fold until there are no visible streaks of white. Divide the batter between the two pans. Smooth the batter evenly with an offset spatula. Bake the cakes just until they have risen and feel like soft marshmallows, 8 to 10 minutes. Transfer the pans to wire racks and let the cakes cool to room temperature. Chill the cakes until cold, about 30 minutes. While the cakes are cooling, prepare the buttercream. For the peanut buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter on medium speed until fluffy, about 2 minutes. Turn the speed to low, add the confectioners' sugar, salt and vanilla and mix for another 2 minutes. Add the cream, turn the speed to high, and beat for 1 minute. Cover and set aside. When cooled, remove the cakes from the refrigerator. Gently lift one cake from the pan, using the overhanging parchment as handles, and place it on a cutting board. Carefully separate the paper from the cake. Lay a piece of parchment on top of the cake and quickly flip the cake over. Remove the parchment and replace with a clean sheet of parchment. With a rolling pin, firmly roll over the cake to even it out and thin it out. Trim each cake to a 12-by-9-inch rectangle. Place in the freezer for 15 to 20 minutes; this firms it up, and if the cake is stuck to the parchment this allows you to flip one more time to release the paper. Repeat with the remaining cake. Spread a thin layer of jelly over the surface of both cakes. Divide the buttercream between the cakes and spread it evenly over the jelly, leaving a border at the top of one long side. (The rolls look best when the cake layer and buttercream layer are the same thickness.) Begin rolling up the cakes, one at a time, starting at a long side. The first roll is the most important-keep it tight. Continue rolling toward the top. It's best to go slowly and carefully. When you completed rolling a cake into a log, place it in the center of a new sheet of parchment. Take the paper above the roll and cover the roll with a little overlap. Now take a flat-edge utensil, like a bench scraper or a long spatula, and force it underneath the roll and push tight. This helps fill in any air pockets in the roll. Chill the rolls 15 to 20 minutes or overnight before cutting them; the colder, the better. For the chocolate shell: Put the chopped chocolate in a heatproof bowl and set it over a pan with 3 inches of simmering water. When the chocolate is completely melted, stir in the butter and oil. Set aside in a warm place.
Remove the paper from the rolls. With a sharp knife, cut each roll into 6 even pieces; each will be about 2 inches wide. Place a screen over a sheet pan to allow excess chocolate to drip off. Working with one piece at a time, place a piece into the chocolate shell. Flip the piece over using a fork. Lift it out of the chocolate and tap off excess chocolate before setting it on the screen. Continue until each roll is completely coated. Move each roll slightly on the screen during drying so it doesn't stick. Once dry, carefully lift off the rolls and arrange them on a sheet pan. The rolls can be eaten right away or refrigerated, covered, for up to 4 days. Let them come to room temperature before serving. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 23277,"Chicken and Goat Cheese Quesadillas 3 (8-inch) flour tortillas 1 1/2 cups crumbled soft goat cheese 1/2 cup shredded Monterey Jack cheese 1 tablespoon basil, cut into chiffonade (thin strips) Melted butter, for brushing Sour cream, chopped cilantro, for garnish 1/2 cup chicken stock 2 jalapenos, sliced 2 tablespoons chopped cilantro 2 tablespoons fresh lime juice 2 tablespoons olive oil 1 chicken breast half 1/2 red onion, sliced into 1/4-inch thick rounds Instructions: In a blender or food processor combine first 5 ingredients and blend until smooth. In a shallow nonreactive pan pour blender mixture over chicken breast half and set aside to marinate, covered and refrigerated, 4 hours. Preheat a grill or broiler. Grill or broil chicken and onions 2 to 3 minutes on each side, until chicken is just cooked through and onions are browned. Thinly slice chicken. Preheat oven to 400 degrees and butter an 8-inch round cake pan. In pan, layer one tortilla and sprinkle with half of chicken, onion, cheeses and basil. Top with a tortilla and sprinkle with remaining filling ingredients. Top with third tortilla and brush top with butter. Bake for 15 minutes, or until lightly browned and cheeses have melted. Let rest 5 minutes before cutting into quarters. Serve garnished sour cream and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23278,"Mashed Sweet Potatoes with Bacon 3 pounds sweet potatoes (4 to 5 medium) 3 slices bacon, chopped 1 tablespoon bourbon or apple cider 1/2 cup heavy cream, warmed 6 tablespoons cold salted butter, cut into pieces 3 tablespoons maple syrup, plus more for drizzling Kosher salt Instructions: Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork and place on a baking sheet. Bake until completely soft, about 45 minutes. Let cool slightly. Split the potatoes in half, scoop out the flesh into a medium bowl and set aside. Discard the skins. Cook the bacon in a large saucepan over medium heat, stirring, until crisp, 8 to 9 minutes. Remove with a slotted spoon to a paper towel?lined plate. Add the bourbon or cider to the drippings in the saucepan and cook until mostly evaporated, about 30 seconds. Add the potatoes, heavy cream, butter, maple syrup and 1 1/2 teaspoons salt; mash with a potato masher until smooth and warmed through. Transfer the potatoes to a bowl; top with the bacon and drizzle with more maple syrup before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23279,"Lillian's Potato and Cheese Pirogies 2 cups water 2 teaspoons vegetable oil 1 egg 1 teaspoon salt 3 to 4 cups all-purpose flour 2 pounds white potatoes, peeled, cooked until tender and cooled 1/4 pound farmers cheese or cottage cheese 1 tablespoon vegetable oil Salt Freshly ground white pepper 1 cup sour cream 1/2 cup pickled red onions 1 tablespoon chopped chives Instructions: In a mixing bowl, combine the water, oil and egg. Mix well. Add the salt and 3 cups of the flour. Mix until the dough comes together and form a smooth ball (see Cook's Note). Cover with plastic wrap and allow to rest for 30 minutes. For the filling: Pass the potatoes through a hand ricer. In a bowl combine the potatoes, cheese and oil. Mix well. Season with salt and pepper. Set aside. Turn the dough out onto a floured surface and roll to a square, about 14 inches and 1/4-inch thick. Cut the dough into3 inch squares. Place a spoonful of the filling in the center of each square. Wet the edges of the dough with a little water and fold the dough over to form triangle. Seal the edges completely. Bring a pot of salt water to a boil. Add the triangles and cook for about 4 to 5 minutes or until the triangles float for 1 minute. Remove and drain on paper towels. In a large skillet, melt half of the butter. Pan-fry the dumplings in batches. Cook until golden both sides, about 2 minutes. Remove and drain on paper towels. Season with salt. Serve warm with the sour cream and pickled red onions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23280,"Applesauce 2 tablespoons butter 1 teaspoon cinnamon 4 McIntosh apples, cored, peeled, and chopped 1/2 teaspoon nutmeg 2 tablespoons water 1/4 cup sugar Instructions: Combine all ingredients in a saucepan and cook over medium heat until apples become very tender, about 30 minutes. Applesauce may be left lumpy or mashed with a fork to become smoother. ","[Chardonnay, Riesling, Gewrztraminer]" 23281,"New York\u2013Style Cheese Pizza 1 1/2 teaspoons active dry yeast 1 1/2 cups warm water (about 110?) 2 cups bread flour 1 3/4 cups all-purpose flour, plus more for kneading 2 teaspoons sugar 2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil, plus more for the bowl 1 15-ounce can crushed tomatoes 1 small clove garlic, grated
1 teaspoon extra-virgin olive oil 1/4 teaspoon dried oregano
Pinch of sugar, plus more if needed
Kosher salt and freshly ground pepper All-purpose flour or cornmeal, for dusting 2 tablespoons grated Parmesan cheese 2 ounces fresh mozzarella cheese, torn 1 heaping cup freshly grated low-moisture mozzarella cheese Instructions: Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.) Make the pizza: Preheat the oven to 500? F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured or cornmeal-dusted piece of parchment, gently stretch and press the other ball of dough into a 12- to 13-inch round. Cover the dough with 1/2 cup pizza sauce, the Parmesan, torn mozzarella and grated mozzarella, leaving a 3/4-inch border.
Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, about 5 minutes. Slide out the parchment from under the pizza; continue to bake until the crust is golden brown and the cheese is melted, 5 to 10 minutes. Slide the pizza onto a cutting board. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23282,"Grilled Pork Chops with Green Beans and Chimichurri 12 ounces green beans, trimmed 2 cups grape tomatoes, halved 2 tablespoon olive oil, plus more for the grill grates Kosher salt and freshly ground black pepper 4 bone-in pork chops (about 3 pounds total) 1/4 cup mixed fresh herbs, such as parsley, mint and/or cilantro leaves 1 tablespoon red-wine vinegar 1/2 small garlic clove Instructions: Preheat an outdoor grill to medium-high heat. Put a double layered piece of heavy-duty foil on a baking sheet or cutting board. Fold and gather the edge to form a rim all around. Toss the green beans and tomatoes on the foil with 1 tablespoon olive oil and sprinkle with salt and pepper. Lightly oil the grill grates. Slide the foil tray onto one side of the grill and cook, tossing occasionally, until the beans char slightly and are tender and the tomatoes begin to burst, about 15 minutes. Meanwhile, sprinkle the pork chops all over with 1/2 teaspoon each salt and pepper. Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side. Transfer the pork chops to a cutting board to rest for about 5 minutes. Combine the herbs, vinegar, garlic, remaining 1 tablespoon olive oil and 1 tablespoon water in small food processor and pulse until herbs are coarsely chopped. Season with salt and pepper. Serve the pork chops with the green beans and tomatoes and chimichurri sauce.
","[Malbec, Tempranillo, Garnacha, Barbera]" 23283,"David Rocco's Italian Nutella-Filled Bomboloni 12 grams fresh yeast 1 cup milk, at room temperature 1 large egg plus 2 large egg yolks 2 cups all-purpose flour, plus more if needed 1/2 cup granulated sugar, plus more for coating 2 teaspoons salt Zest of 1 lemon 3.5 ounces butter, at room temperature Vegetable oil, for frying 450 grams chocolate hazelnut spread, such as Nutella Instructions: Dissolve the yeast with 1/3 cup of the milk in a bowl. In a separate bowl, whisk the eggs with the remaining milk. In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, salt and lemon zest, and mix together. Add the egg and milk mixture slowly to the flour, and mix until the dough is roughly combined, 2 to 3 minutes. Add in the yeast mixture, and continue to mix the dough for a few minutes. Add the butter to the dough a little at a time until mixed in. Sprinkle in a little flour if the dough is sticking to the bowl and mix until it no longer sticks to the sides. The dough should be very soft and not sticky. Transfer the dough onto a work surface and knead the dough into a ball, then put in a bowl and cover with plastic wrap. Proof the dough until doubled in size, 3 hours. Roll out the dough with a rolling pin until about 3/4-inch thick. Using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking tray lined with parchment paper and cover with plastic wrap. Proof the dough for another 1 hour 30 minutes. In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about halfway. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 340 degrees F. Add the pieces of dough, a few at a time, to the hot oil. When the dough is golden on one side gently turn over to fry the other side, 3 to 5 minutes. When the doughnuts are golden remove from the fryer and place on paper towels to absorb the excess oil. Then roll the doughnuts in sugar until completely covered. Fill a pastry bag fitted with a pastry tip with the chocolate hazelnut spread. Poke the tip three-quarters into the doughnut and squeeze the bag, pulling the tip out and adding as much spread as possible to the doughnut. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23284,"Chesapeake Bay Blue Crab Hot Pot 2 tablespoons grapeseed oil 6 fresh blue crabs, cut in 1/2 1 stick unsalted butter 1/2 fennel bulb 1 small onion, chopped 1 shallot, chopped 2 cloves garlic, smashed 1 teaspoon coriander seed 1/4 cup tomato paste 2 tomatoes, chopped 1/2 cup white wine 1 cup water 3 cups chicken stock 1 bay leaf 1 fresh thyme sprig Salt and pepper 1-ounce jumbo lump crabmeat, picked over 1 teaspoon pickled ramps or shallots, recipe follows 1 tablespoon sauteed shitakes 1 teaspoon creme fraiche 1 cup sugar 1 cup wine vinegar 1 cup water 1 teaspoon mustard seeds 1 teaspoon coriander seeds 1 teaspoon fennel seeds 1 teaspoon pink peppercorns 1 bay leaf 1 pound ramps Kosher salt Instructions: In a heavy-gauged pot on medium to high heat add the grapeseed oil. When a light haze rises from the pan, add all of the crab. The blue crabs contain water so you must cook them until this liquid has evaporated. Then add the butter. Allow the milk solids to fall and when the butter stops foaming add the vegetables and cook until translucent. Add the coriander seed and brown lightly. Add the tomato paste and chopped tomato and cook, stirring frequently, for 4 minutes. Deglaze with the white wine, scraping up any bits sticking to the pan. Add the water and chicken stock. Bring up to a simmer and cook for 20 minutes. Add the bay leaf and thyme cook an additional 10 minutes. Press the whole mixture into a strainer. The broth should have small pieces of the vegetables from the cooking of the crab. Check and adjust the seasoning with salt and pepper. Divide evenly and garnish each with some of the crab, pickled ramps, sauteed shiitakes and creme fraiche. Combine the sugar, vinegar, and water and bring to a boil. Add the mustard, coriander, fennel seeds, peppercorns, and bay leaf. Blanch and shock ramps, strain, and pour the warm pickling liquid over the ramps. Let cool and store for 3 days before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23285,"Grilled Rosemary Steaks 4 (1 pound) New York strip steaks, 1-inch thick 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 2 sprigs fresh rosemary, cut in half 6 tablespoons butter 1 teaspoon salt 3 sprigs fresh rosemary Instructions: For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary. For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard. Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes. Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 23286,"Green Apple Martini 1 shot vodka or gin 1 shot sour apple liqueur 1/2 shot Monin Green Apple syrup Granny Smith apple slice, for garnish Instructions: In a martini glass, combine the vodka or gin over lots of ice, and add the liqueur and syrup. Slice a segment of apple removing any core. Cut a nick in the bottom of the slice horizontally, and slip it onto the edge of the glass. ","[Chardonnay, Sauvignon Blanc, Riesling]" 23287,"Bass Rosace, Steamed in Lemon Grass, Served with Caviar and Lemon Sauce 1 7-pound striped sea bass fillet, bones removed, cut into long thin strips 3/4 pound unsalted butter (1/2 pound cubed), plus 1 tablespoon 3 tablespoons vermouth 1 pound lemongrass stalks 1 onion, roughly chopped 1 celery stalk, roughly chopped 1 carrot, roughly chopped 4 sprigs of thyme 1 bay leaf Handful of peppercorns 1 bottle champagne 8 shallots, thinly sliced 1 tablespoon olive oil 4 lemons, peels removed and cut in half, reserved 1 garlic clove 2 cups heavy cream 1 medium zucchini 1/4 cup chicken stock 1/2 red bell pepper, skin removed, julienned 1-ounce caviar, such as Sevruga or Beluga Chervil to garnish Salt and pepper to taste Instructions: To prepare the fish: Line a sheet tray with parchment paper and arrange the sliced bass in a single layer. In a small sauce pot, bring 1/4 pound unsalted butter and vermouth to a high simmer, melting butter. Remove from heat. When slightly cooled, brush both sides of fish with butter glaze.
To form the rosace: Take one strip of bass and wrap tightly around your index finger. Remove your finger and tightly wrap another strip around centerpiece. Repeat procedure until you have formed a rose (approximately 7 strips per rose). When rose is shaped, fan out top of rose by bending top part of the fish backwards to give it a petal shape.
To prepare steamer: Fill the bottom half of steamer with lemon grass, onion, celery, carrot, 2 sprigs of thyme, bay leaf, half of the peppercorns and half bottle of champagne
To prepare the lemon sauce: In a medium rondeau, sweat shallots with olive oil over medium heat. When translucent, add lemon peels, juice of lemon, garlic, remaining thyme, and peppercorns. Deglaze with remaining champagne and reduce until dry. Add heavy cream and reduce. Remove from heat and whisk in cubed butter one at a time. Season with salt and pepper. Strain through a chinois or fine mesh cap. Reserve and keep warm.
To prepare zucchini: Cut into 4 1/4-inch segments. Quarter each segment and `tournee into leaf shapes. Blanch into boiling salted water. Cook for 2 to 3 minutes, or until tender. Remove from heat and shock in ice bath for 1 to 2 minutes. Reserve.
To plate: Bring liquid in steamer unit to boil. Arrange rosace in the top part of the steamer unit and cover. Steam for 7 to 9 minutes until fish is cooked and moist. In a small saute pan, melt 1 tablespoon butter with chicken stock to form a glaze. Add zucchini and warm through. When bass is cooked, remove from steamer and dry the base of the rose. Place on the left side of the plate. To the right, arrange the zucchini petals into a leaf shape. Place 2 to 3 pepper strips at the base of the zucchini petals to form the stem. In a small bowl, combine caviar with a small amount of lemon sauce. Spoon sauce around the base of the rose. Top off with lemon segments and chervil. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23288,"Potato Leek Soup 5 tablespoons butter, divided 1/2 pound fresh leeks, cleaned, cut into 1-inch pieces 1 1/2 pounds peeled russet potatoes 1 onion, roughly chopped Kosher salt and freshly ground black pepper 4 1/2 pints low-sodium vegetable stock or chicken stock 3/4 cup milk 2 tablespoons freshly chopped chives 2 tablespoons freshly chopped parsley leaves Instructions: Add 3 tablespoons of the butter to a medium skillet, over medium heat, until melted. Add the leeks and cook until the leeks are broken down and softened, about 10 minutes. Remove from the heat and set aside. Melt the remaining butter in large saucepan, over medium heat. When the butter foams, add the potatoes and onions and stir to coat with the butter. Add salt and pepper, to taste, and cover with a lid. Reduce the heat and let cook for 8 minutes without browning. In a separate saucepan, bring the stock to the boil over medium heat. Add the stock to the potato mixture and simmer for 5 minutes. Let the soup cool for about 5 minutes, then add the milk. Carefully transfer the soup to a food processor and pulse until smooth. Pour the soup into serving bowls, then spoon the reserved leeks on top. Sprinkle with chives and parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23289,"Ravioli Plus 1 (1 pound bag) mini frozen ravioli 1/4 cup olive oil 1 medium white onion, thinly sliced 1 cup grape tomatoes, sliced 1 cup asparagus tips, blanched 2 cup shredded rotisserie chicken Salt and freshly ground black pepper 3 tablespoons chopped basil Grated Parmesan 1 cup jarred tomato sauce Instructions: Cook ravioli according to package instructions. For the Adults: In a medium saute pan over medium heat add 2 tablespoons olive oil. When oil is hot add onions and cook, stirring occasionally until onions release their natural sugar and become golden brown, about 20 minutes. To the onions add, the tomatoes, asparagus, 1/2 the ravioli, 1/2 the chicken, salt, pepper and remaining olive oil and saute until all ingredients are heated through. Garnish with 1/2 the basil and some Parmesan cheese. For the Kids: Saute remaining chicken with tomato sauce and remaining ravioli. Cook until sauce is hot and chicken is heated through. Season with salt and pepper and garnish with remaining basil and Parmesan cheese, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 23290,"Tzatziki Sauce 1 small cucumber, grated Bunch fresh mint, leaves finely chopped Bunch fresh dill, leaves finely chopped Zest of 1 lemon 1 cup Greek-style yogurt Kosher salt Instructions: In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros. ","[Chardonnay, Sauvignon Blanc, Riesling]" 23291,"Stuffed Mushrooms with Pecorino and Herbs 1/2 cup Italian-style dried bread crumbs 1/2 cup grated Pecorino Romano 2 garlic cloves, peeled and minced 2 tablespoons chopped fresh Italian parsley leaves 1 tablespoon chopped fresh mint leaves Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 28 large (2 1/2-inch-diameter) white mushrooms, stemmed Instructions: Preheat the oven to 400 degrees F. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Chianti]" 23292,"Chicken and Apple Salad 2 skin-on, bone-in chicken breasts (about 2 pounds) Kosher salt and freshly ground pepper 1/3 cup plus 1 tablespoon vegetable oil 2 tablespoons sherry vinegar or red wine vinegar 1 tablespoon plus 1 teaspoon dijon mustard 1 teaspoon honey 2 Gala apples 1/2 cup chopped walnuts 1 small head escarole, torn into pieces 2 heads Belgian endive, trimmed, halved lengthwise and thinly sliced 4 ounces aged cheddar cheese, shredded (about 1 cup) Multigrain bread, for serving (optional) Instructions: Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified. Remove the chicken from the bone; slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper. Toss the salad and top with the chicken and cheese. Serve with bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23293,"Italian Tuna Salad 4 sun-dried tomatoes 1/4 red onion, minced 1 (12-ounce) can solid white albacore tuna in water, drained 1 rib celery, chopped 1/4 cup pitted nicoise olives 1 tablespoon capers, rinsed 2 tablespoons extra-virgin olive oil 1 teaspoon finely grated lemon zest Juice of 1/2 a lemon 2 tablespoons chopped fresh basil leaves Kosher salt and freshly ground black pepper Serving suggestions: whole grain bread or bountiful greens. Instructions: Cover the sun-dried tomatoes with hot water in a bowl. Set aside until soft, about 20 minutes, then drain, chop, and put in a medium bowl. To mellow the minced onion, soak it in cold water for 10 minutes, then drain it well, pat dry and add to the tomatoes.
Add the tuna, breaking it into large chunks, along with the celery, olives, and capers, and toss to combine. Add the olive oil, lemon zest and juice, and basil and toss again. Season, to taste, with salt and pepper. Serve cold, with bread or greens, if desired.
","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 23294,"Barbecued Chicken Skewers ? cup ketchup 1 tablespoon maple syrup 1 teaspoon Worcestershire sauce 1 pound Tyson? Crispy Chicken Strips
1 zucchini, cut into ?-inch slices 1 yellow squash, cut into ?-inch slices 1 tablespoon canola oil Kosher salt and freshly ground black pepper Instructions: Heat a grill or grill pan to medium-high. In a small serving bowl, make dipping sauce by stirring together the ketchup, maple syrup, and Worcestershire sauce. Set aside. In a large bowl, toss the zucchini, squash, oil, and a pinch each of salt and pepper until well coated. Microwave the Crispy Chicken Strips for 2 minutes. When cool enough to handle, cut into 2-inch pieces, then thread onto skewers, alternating with the zucchini and squash slices. Place on the hot grill. Grill, turning once, until grill marks appear, about 3 minutes. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23295,"Special Fried Rice 2 3/4 cups water 1 1/2 cups white rice 3 tablespoons vegetable or wok oil, 3 turns of the pan 2 eggs, beaten 2 cloves garlic, chopped 2 inches fresh ginger, minced or grated 1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls 1 small red bell pepper, diced 4 scallions, thinly sliced on an angle 1/2 cup frozen peas 1/3 cup Tamari, dark aged soy sauce Instructions: Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it. Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 23296,"Scallops on the Half Shell with Wasabi Lime Vinaigrette 12 shucked scallops (small or singing) 1 minced shallot 1 teaspoon minced ginger 1/4 cup fresh lime juice 1 tablespoon wasabi tobiko Instructions: Mix all together and spoon on top of scallops. Garnish with a little more wasabi tobiko. Plate on crushed ice or rock salt. ","[Sauvignon Blanc, Pinot Gris, Riesling]" 23297,"Almond Shortbreads 1/2 cup raw almonds with skins, plus about 18 whole almonds for decorating 2/3 cup sugar, plus more for top 14 tablespoons unsalted butter (7 ounces, 1 3/4 sticks), softened, cut into pieces 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1/2 teaspoon fine salt 1 1/2 cups all-purpose flour 1 large egg white, beaten Instructions: Preheat oven to 325 degrees F. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts, and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.) Serve. Store in a tightly sealed container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23298,"Goat Cheese Tart on Phyllo 1 package phyllo dough 1 cup olive oil 8 ounces fresh goat cheese 2 rounded cups mixed greens 1/2 cup extra virgin olive oil 3 tablespoons white balsamic vinegar 1/4 cup chopped black olives 1 teaspoon chopped fresh thyme Instructions: Remove phyllo dough from package and cover with a dry towel. Using a pastry brush, spread olive oil on 1sheet of dough. Place another sheet on top and brush with more oil. Repeat 3 more times to finish with 5 layers. Cut the dough into 4 equal squares. Place each square on an inverted ramekin on a sheet pan. Bake at 400 degrees for approximately 5 to 8 minutes or until golden brown. Make the vinaigrette by simply mixing all of the ingredients in a mixing bowl. Cut the 8 ounces of goat cheese into 4 equal parts. Place the goat cheese into the phyllo \cup\ and put in a 300 degree oven for about 2 minutes. Remove from oven and place onto a plate. Toss the greens with the vinaigrette and place on top the cheese. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23299,"Hello Dolly Empanadas 3 tablespoons olive oil 1 onion, minced
3 small Yukon gold potatoes, cut into 1/4-inch cubes
2 cloves garlic, minced
2 plum tomatoes, diced
2 teaspoons paprika
1 teaspoon dried oregano
3/4 cup chicken broth
1/2 cup frozen peas
3 cooked boneless chicken thighs, chopped
2 hard-boiled eggs, chopped
Kosher salt and freshly ground black pepper 2 sticks unsalted butter 2 tablespoons sugar
1 tablespoon kosher salt 1/2 teaspoon cayenne powder
4 1/2 cups all-purpose flour, plus extra for rolling 1 tablespoon milk 1 large egg Instructions: For the filling: Heat the olive oil in a large saute pan over medium heat. Saute the onion until translucent, about 2 minutes. Add the potatoes, garlic and tomatoes and cook for 3 minutes. Add the paprika and oregano and continue to cook for 2 to 3 minutes. Add the chicken broth and cook until some of the liquid has been absorbed and the potatoes are tender, 8 to 10 minutes. Reduce the heat to low and add the peas, chicken, hard-boiled eggs and salt and pepper to taste and cook until heated through, about 3 minutes. Set aside to cool. For the dough: Put the butter, sugar, salt, cayenne and 2 cups water in a medium saucepan and place over medium heat. Cook until the butter melts and the water is warm, 4 to 5 minutes. Put the flour in a food processor and slowly pulse in the warm butter mixture until a dough forms. Place the dough on a lightly floured work surface and form into a ball. Wrap in plastic and let rest in the refrigerator for 30 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. For the egg wash: Whisk together the milk and egg in a small bowl. Portion the dough into balls a little bit larger than a golf ball and flatten them into disks. On a floured work surface, roll out into rounds 5 to 6 inches in diameter. Place 2 heaping tablespoons of the filling into the center of each dough round. Brush the sides of the dough with the egg wash. Fold one side of the dough over the other, pressing against the filling to remove any air pockets. Crimp the edges of the empanadas with a fork to seal them. Brush the outsides of the empanadas with the egg wash and place on the prepared baking sheets. Bake until golden brown, 25 to 30 minutes. Let cool for 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23300,"Deviled Frittata and Heavenly Angel Hair Pasta 1 pound angel hair pasta Salt 5 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 2 ribs celery and greens from the heart, finely chopped 2 cloves garlic, finely chopped 1/4 cup green olives and pimiento, finely chopped 1 teaspoon paprika, plus more for garnish Black pepper 2 rounded teaspoon Dijon mustard 1 tablespoon hot sauce 12 large eggs 3/4 cup cream A handful of flat leaf parsley, finely chopped 2 shallots, thinly sliced 1 orange, zested 1 tablespoon plus 1 teaspoon lemon zest 1/2 cup white wine 1/3 cup Pecorino Romano, a very generous handful 10 to 12 basil leaves, torn or shredded Instructions: Preheat oven to 400 degrees F. Bring a large pot of water to a boil. When it comes to a boil, salt the water and cook angel hair pasta to al dente, 5 minutes. Heat 3 tablespoons extra-virgin olive oil, 3 turns of the pan, in a large nonstick skillet over medium-low heat. Add onions and gently cook 5 minutes. Do not caramelize the onions just let them get translucent and sweet. Add celery, garlic and olives and season with paprika, salt, and pepper. Stir in mustard and hot sauce. Beat together the eggs and 1/4 cup of the cream (eyeball it) and pour into the pan. Stir in the parsley and let the eggs settle and form a foundation, as you would for an omelet. Transfer the pan to the oven and bake until golden, 12 minutes or so. Garnish with the paprika after you remove the frittata from the oven. Heat the remaining extra-virgin olive oil in a deep skillet over medium heat, 2 turns of the pan. Add shallots and cook 5 minutes. Add zest and wine then reduce a minute or so more. Add the remaining 1/2 cup cream, reduce 2 minutes. Add 2 ladles of starchy cooking water from the pasta to the sauce pot just before draining. Toss pasta with cheese and season with salt and pepper. Transfer pasta to a bowl and garnish with a large amount of fresh basil. Yum-o! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23301,"Spicy Pumpkin Bars 6 tablespoons butter 9 ounces cream cheese 3/4 cup sugar 3 eggs 1 tablespoon vanilla 3 tablespoons flour 15 ounces canned pumpkin puree 2 large eggs 1/3 cup granulated sugar 1/3 cup light brown sugar, packed 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/4 teaspoon ginger 1/8 teaspoon white pepper 1/3 cup milk 1/3 cup heavy cream Instructions: Preheat oven to 350 degrees F. In the bowl of a standing mixer fitted with a whip attachment, cream the butter. Then add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, and flour. Set aside. To make the pumpkin layer, in a mixer fitted with the whisk attachment (or using a hand mixer), mix the pumpkin puree and eggs until well blended. Add the sugars and mix. Add the remaining ingredients and mix until blended. Line a 9 by 13-rectangular pan with parchment so that the parchment covers the bottom, sides and hangs over the edges of the pan. The over hanging parchment will be the 'handles' that will help you remove the bars once cooked and cooled. Spread the cream cheese layer evenly in the parchment-lined pan and bake for 25 minutes. It should be 3/4 to 1-inch thick. Pour the pumpkin layer over the cream cheese layer and continue cooking another 30 minutes. Cool completely in the pan to room temperature, then refrigerate. Cut into bars. Serve cold. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23302,"Roasted Fingerling Potatoes with Creme Fraiche and Caviar 2 dozen fingerling potatoes, washed and scrubbed, halved lengthwise 1/2 cup extra-virgin olive oil, plus 2 tablespoons 2 fresh rosemary sprigs, needles stripped from the stems and chopped Sea salt and freshly ground black pepper 1 cup creme fraiche or sour cream 1 (3-ounce) jar osetra caviar Minced fresh chives, for garnish Instructions: Preheat the oven to 375 degrees F. In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside. Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 23303,"Blueberry-Caramel Skillet Cobbler 6 cups fresh blueberries (about 3 pints) 2 teaspoons pure vanilla extract 1 cup plus 3 tablespoons all-purpose flour 3/4 cup light brown sugar 2 tablespoons fresh lemon juice 1/4 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons unsalted butter, cut into small pieces, at room temperature 3 large egg yolks 1/2 cup buttermilk Instructions: Preheat the oven to 375 degrees F. Toss the berries with 1 teaspoon vanilla and 3 tablespoons flour; set aside. Combine the brown sugar and 3 tablespoons water in a medium ovenproof skillet. Cook over medium heat, stirring, until thick and caramelized, about 7 minutes. Remove from the heat; stir in the lemon juice then the berry mixture and set aside. Whisk the remaining 1 cup flour, the granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until evenly incorporated and the mixture resembles fine meal. Whisk the egg yolks with the buttermilk and the remaining 1 teaspoon vanilla in a small bowl, then gradually whisk into the flour mixture until the batter is smooth. Spread the batter evenly in the skillet so the berries are almost covered. Bake until the top is golden, about 35 minutes. Let stand at least 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 23304,"Tomatoes, Mozzarella and Edible Flowers 2 medium beefsteak tomatoes, sliced 2 medium non-acidic tomatoes, sliced 3/4 to 1 pound fresh mozzarella cheese, sliced thin 1 cup mixed edible flowers Salt and pepper to taste 1 tablespoon mustard 2 tablespoons chives, snipped 3 tablespoons champagne vinegar 2/3 cup extra virgin olive oil Instructions: In a mixing bowl combine salt and pepper, mustard and chives. Stir in the vinegar. Slowly add the oil, whisking continually. Arrange tomatoes and cheese in an attractive manner on four salad plates. Garnish with flowers (whole or broken into petals). Serve with dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23305,"Grilled Corn with Bell Pepper Butter 6 ears corn 6 tablespoons Bell Pepper Butter, recipe follows, or use regular butter Kosher salt and freshly ground black pepper 2 sticks butter 1/4 cup finely diced green bell peppers 1/4 cup finely diced orange bell peppers 1/4 cup finely diced red bell peppers 1/4 teaspoon freshly ground black pepper
Instructions: Preheat a grill. Cut the corn cobs in half and place on individual foil pieces. Add 1/2 tablespoon Bell Pepper Butter and some salt and pepper to each corn half. Wrap tightly. Grill for 6 minutes, turning halfway through. Put the butter, bell peppers and black pepper in a food processor and process until combined. Pile the mixture into ramekins and use right away, or cover with plastic wrap and chill until needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 23306,"Dessert Kiddie Kebabs 12 fresh strawberries, hulled 6 marshmallows
6 brownie bites
Chocolate syrup, for garnish
Instructions: Assemble six skewers as follows: 1 strawberry, 1 marshmallow, 1 brownie bite and 1 strawberry (to cover the pointed end of the skewer). Place skewers on a serving platter and drizzle generously with chocolate syrup. ","[Riesling, Moscato, Vin Santo]" 23307,"Hot Pressed Reuben 4 tablespoons unsalted butter, at room temperature 8 slices marbled rye bread
8 slices Swiss 12 ounces deli-sliced corned beef
1/2 cup drained sauerkraut 4 tablespoons Kicked-Up Russian Dressing, recipe follows 10 slices pickles, for serving 1/2 cup mayonnaise 2 tablespoons chili sauce, such as Heinz 2 teaspoons prepared horseradish
2 teaspoons chopped pickled relish Instructions: Preheat a large skillet over medium heat. Brush butter on one side of each slice of bread and place buttered-side down onto the skillet until toasted. Place the bread, buttered-side down on a work surface. Top each slice of bread with a slice of cheese. Then place 2 to 3 slices of the corned beef on half of the slices of bread. Place 2 tablespoons sauerkraut over the corned beef and spoon 1 tablespoon Kicked-Up Russian Dressing onto the remaining slices of bread. Place each of the slices of bread with dressing, buttered-side out on top of the slices of bread topped with corned beef. Place the sandwiches in the skillet and cook until golden and toasted, about 5 minutes, using a spatula to press down a few times. Turn the sandwiches over and top with foil, then place another pan or skillet on top to press down. Cook until the sandwiches are toasted and the cheese melts, 3 to 5 minutes. Serve with pickles on the side. In a medium bowl, use a whisk to combine the mayonnaise, chili sauce, horseradish and relish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23308,"Tortilla, Bean and Cheese Casserole (\Enfrijoladas) 4 cups cooked pinto beans, (Frijoles De La Olla, recipe follows) drained 3 cups chicken broth 1 tablespoon olive oil 3/4 cup chopped onion 1 plum tomato, roughly chopped 1 medium serrano cl, seeded and minced 2 garlic cloves, minced 1/2 teaspoon dried oregano Salt and freshly ground black pepper 8 corn tortillas 2 cups shredded Manchego, Swiss or Monterrey Jack cheese Mexican crema or regular sour cream, for drizzling 2 thin slices red onion, separated into rings Instructions: Preheat the oven to 350 degrees F. Put the drained beans and chicken broth in a large bowl. In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, cl, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently. Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes. To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23309,"Biba's Own Lobster Pizza 1 cup warm water 1/2 teaspoon fresh yeast 1 1/2 high gluten flour 1/2 cup all-purpose flour 1/2 cup semolina flour 1 teaspoon salt 2 tablespoons olive oil Additional 2 tablespoon all-purpose flour for dusting 1 1-pound lobster 1 cup heavy cream 1 plum tomato, cut into quarters 3 sprigs parsley with the stalk 4 peppercorns 1 ounce ricotta salada 1 ounce parmesan cheese 2 shallots 2 cloves garlic 3 tablespoons olive oil 3 tablespoons scallions, cut in small rounds Meat reserved from 1-pound lobster Instructions: For the dough: Mix first four ingredients and let rise for hour. Add the next three ingredients to above, then add enough all purpose flour to bring dough together into a smooth, soft, but not sticky dough. Let sit out 1 hour. Put in oiled bowl. Cover. Refrigerate overnight. Use the next day.
For the cream: In boiling salted water, blanch the lobster for seven minutes, then shock it in an ice bath.
Remove the head for the lobster cream sauce. Remove the lobster meat and dice it into half-inch pieces. Split the lobster body in half and by half again. Place the body in a saucepan and then cover it with the cream. Add the parsley and the tomato and peppercorns. Slowly simmer cream, reducing it by half. Remove cream from heat and strain. Grate the parmesan and the ricotta salada cheese. Slice shallots and garlic, and cook slowly in olive oil till translucent.
For the pizza: Preheat oven to 450 degrees.
Divide pizza dough into five ounce portions, gently rolling into balls. Using a small rolling pin, gently roll the pizza dough on a lightly floured surface to an 11 inch circle. Place the dough on a floured pizza peel or flour the back of a small sheet pan and place the dough on that. In a small bowl, place the lobster pieces. Ladle two ounces of the lobster cream into the bowl. Sprinkle the dough with both cheeses. Add lobster and cream. Sprinkle shallots and garlic and some of the olive oil on top. Sprinkle with the scallion rounds. Bake on the bottom of a hot oven, dusted with semolina or flour, or on a pizza stone that has been preheated. Bake until the pizza is golden brown and crisp on the bottom. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 23310,"Apple Butter Spice Bars Nonstick vegetable cooking spray, Pam(R) 1 package (18.25-ounce) spice cake mix, Betty Crocker(R) 2 packets (0.74 ounce each) spiced cider drink mix, Alpine(R) 1 1/4 cups apple juice, Tree Top(R) 1 cup apple butter 1/2 cup vegetable oil, Crisco(R) 3 eggs 3/4 cup chopped walnuts, Diamond(R) 1/2 cup dried sliced apples, chopped, Mariani(R) 1 package (8-ounce) cream cheese, softened, Philadelphia(R) 1/4 cup packed brown sugar, C&H(R) 1/4 cup all-purpose flour Instructions: Preheat oven to 375 degrees F. Spray a 9x13-inch baking pan with cooking spray. In a large bowl, combine dry cake mix and 11?2 packets of the cider mix. Add apple juice, 1?4 cup of the apple butter, the oil, and eggs; beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat on medium speed for 2 minutes. Pour into prepared pan. Bake in preheated oven for 20 minutes. Meanwhile, in a small bowl, toss walnuts and dried apples with the remaining 1?2 packet cider mix; set aside. In a medium bowl, combine cream cheese, the remaining 3?4 cup apple butter, the brown sugar, and flour; beat with an electric mixer on medium speed until smooth. Remove pan from oven. Pour cream cheese mixture over partially baked cake. Sprinkle walnut and apple mixture on top. Return to oven; bake for 20 to 25 minutes more. Cool in pan on a wire rack. Cut into bars. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23311,"Hummus and Grilled Vegetable Wrap 2 medium zucchini, cut lengthwise into 1/4-inch slices 2 teaspoons olive oil 1/8 teaspoon salt Pinch freshly ground black pepper 1 cup store-bought hummus 4 pieces whole-wheat wrap bread (about 9 inches in diameter) 1/4 cup pine nuts, toasted 1 medium red bell pepper, thinly sliced 2 ounces baby spinach leaves (2 cups lightly packed) 1/2 cup red onion thinly sliced into half moons 1/4 cup fresh mint leaves Instructions: Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side. Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal. Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23312,"Green Pea Hummus, Tea Breeze Carrots, Black Olive Soil and Tzatziki One 16-ounce can chickpeas 1/2 pint frozen green peas, blanched
6 tablespoons extra-virgin olive oil 1 tablespoon tahini Zest and juice of 1 lemon
1 sprig mint Salt and pepper 1/2 pint oil-cured black olives, pitted 1/3 cup panko breadcrumbs
1/4 cup rolled oats
1/4 cup toasted pistachios
1 tablespoon butter
Pinch espresso powder
1/2 large cucumber, peeled 4 radishes
1/2 cup sugar snap peas
1/2 cup Greek yogurt
3 tablespoons crumbled feta
1/2 tablespoon chopped fresh dill
Juice and zest of 1/2 lemon
Salt and pepper 1 cup citrus tea Zest of 1/2 lemon Zest of 1/2 lime Zest of 1/2 orange 2 tablespoons honey
1 teaspoon ground coriander
Salt and pepper 1 large carrot, bias cut
Toast points, for serving Instructions: For the hummus: Combine the chickpeas, green peas, olive oil, tahini, lemon zest and juice, mint and some salt and pepper in a blender and blend until smooth. Taste and correct the seasoning. For the olive soil: Add the olives, breadcrumbs, oats, pistachios, butter and espresso powder to a food processor and process until finely ground. Transfer the mixture to a baking sheet and bake in a 300-degree oven for 12 to 15 minutes, until dried. For the tzatziki: Thinly slice the cucumber, radishes and sugar snaps and add them to a bowl. Add the yogurt, feta, dill, lemon zest and juice and some salt and pepper and mix well to combine. Taste and correct the seasoning. For the carrots: Add the tea, citrus zest, honey, coriander and some salt and pepper to a skillet over medium-high heat. Cook until reduced to glaze. Meanwhile, blanch the carrots in boiling water for 3 minutes. Drain the carrots well, then add to the glaze and cook for 3 to 4 minutes. To serve, spoon hummus, tzatziki and olive soil on a plate. Arrange a few toast points on the hummus and top the soil with some carrots.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 23313,"Southern Panzanella 1/2 cup (1 stick) unsalted butter, melted 3 cups cubed day-old Skillet Cornbread (1-inch cubes), recipes follows 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil 1 tablespoon red wine vinegar
1 teaspoon freshly ground black pepper
1 teaspoon honey
1/2 teaspoon kosher salt
1 clove garlic, grated
1 pound collard greens, julienned One 15-ounce can black-eyed peas, drained and rinsed
1 cup jarred sliced roasted red peppers, drained
1 cup cherry tomatoes, halved
8 ounces mozzarella pearls, drained 1/4 cup fresh basil leaves
1 cup yellow cornmeal 1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening, melted
Instructions: For the cornbread croutons: Preheat the oven to 350 degrees F. Brush a baking sheet with 2 tablespoons of the melted butter. Gently arrange the Skillet Cornbread cubes on the buttered baking sheet and drizzle with the remaining melted butter. Sprinkle with the salt and pepper. Do not toss the cornbread or it will crumble. Bake, gently turning the cubes with tongs halfway through, until golden brown, 15 to 20 minutes. Allow the cornbread croutons to cool completely. For the dressing: Add the olive oil, vinegar, pepper, honey, salt and garlic to a mason jar and shake. For the salad: In a large bowl, combine the collards, black-eyed peas, red peppers, tomatoes, toasted cornbread croutons and dressing and toss gently. Add the mozzarella pearls to the bowl (setting aside a handful for garnishing) and toss them in with the rest of the salad. Arrange the salad on a platter. Using tongs, bring some of the croutons to the top of the salad to garnish. Arrange the remaining mozzarella pearls around the salad and garnish with the basil leaves. Preheat the oven to 450 degrees F. Stir together the cornmeal, flour, baking powder and salt in a bowl until combined. Stir together the buttermilk, whole milk and egg in a bowl or measuring cup with a fork. Add the baking soda and stir again, making sure it is evenly dissolved. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Slowly add 1/4 cup of the melted shortening to the batter, stirring until just combined. Heat the remaining 2 tablespoons shortening over medium heat in a cast-iron skillet. Pour the batter into the hot skillet--it should sizzle. Spread with a spatula to even out the surface. Cook on stovetop for 1 minute. Transfer to the oven and bake until the top is golden brown and the edges are crispy, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 23314,"Brownie Bottom Cheesecake Nonstick baking spray 3/4 cups all-purpose flour 2 tablespoons unsweetened cocoa powder 1/4 teaspoons fine salt 1 stick (8 tablespoons) unsalted butter 2 ounces semisweet or bittersweet chocolate, chopped 1 cup sugar 2 large eggs, slightly beaten 16 ounces cream cheese, at room temperature 2/3 cup sugar 2/3 cup sour cream 3 large eggs, slightly beaten 1 teaspoon vanilla extract Chocolate syrup, for garnish Whipped cream, for garnish Instructions: For the brownies: Preheat the oven to 350 degrees F. Spray a 10-inch springform pan with nonstick baking spray. Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, until completely melted, then let cool for 10 minutes. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour brownie batter into the prepared pan and tap the pan gently to ensure the batter is even. Bake until the top is set and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from the oven and let cool completely on a baking rack.
For the cheesecake: Meanwhile, beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Add the sour cream and mix until just incorporated. Stir in the eggs and vanilla extract by hand, one by one, taking care not to overmix or your cheesecake will turn into a souffle. Wrap the bottom of the pan and up the sides with foil and place in a roasting pan. Pour the cheesecake batter on top of the brownie layer and spread it evenly on top. Fill the roasting pan with water until it reaches halfway up the side of the springform pan. Bake until the center is jiggly but the surface is set, about 1 hour. Turn off the oven and leave the cheesecake inside for 30 minutes.
Remove the cheesecake from the oven and run a sharp knife around the edges of the cake to release from the pan. Let rest on a baking rack until completely cool. Cover and refrigerate for 8 hours or up to overnight before serving. Slice and garnish each slice with chocolate syrup and whipped cream. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 23315,"Mashed Parsnips and Potatoes 4 pounds Yukon gold potatoes 2 pounds parsnips Kosher salt and freshly ground black pepper 1 cup heavy cream 1/2 stick (1/4 cup) butter 2 tablespoons chopped chives Instructions: Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 23316,"Campari & Orange Granita 1 cup sugar 1 cup water 3 cups freshly squeezed orange juice (6 to 8 oranges) 1 cup Campari liqueur 1/4 cup freshly squeezed lemon juice (1 large lemon) Instructions: First make the sugar syrup: Combine the sugar and water in small saucepan and boil over high heat until the sugar is dissolved. Pour the sugar syrup into a 10 x 13 x 2-inch ceramic dish and stir in the orange juice, Campari, and lemon juice. Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Rake the granite every 30 minutes, until it's firm and granular. This should take a several hours. Serve frozen in pretty bowls or stemmed martini glasses. ","[Prosecco, Moscato, Vinho Verde, Cava]" 23317,"Four Cheese White Pizza One 1-pound ball prepared fresh pizza dough 1 large head garlic
5 tablespoons extra-virgin olive oil, plus additional for the grill pan and salad Kosher salt and freshly ground black pepper
8 ounces whole-milk ricotta (about 1 cup) One 3-ounce wedge Parmesan, finely grated (about 1 cup) 1 teaspoon finely minced fresh oregano
All-purpose flour, for dusting
8 ounces fresh mozzarella, shredded (about 2 cups) 8 ounces fontina cheese, shredded (about 2 cups)
4 cups baby kale or frisee
1/2 lemon
Instructions: Remove the pizza dough from the refrigerator and allow to sit at room temperature for 30 minutes. Meanwhile, preheat the oven to 375 degrees F with a rack set in the middle position. Break apart the head of garlic to expose the individual cloves (leaving their skins intact), about 10 cloves total. Put the cloves onto a small baking sheet and toss with 1 teaspoon of the olive oil and a sprinkle of salt and pepper. Bake, turning the cloves over halfway through the cooking time, until very tender, 12 to 15 minutes. Allow to cool slightly. Set a 2-burner cast-iron grill pan over medium-high heat. Once cool enough to handle, remove the skins from the garlic cloves and use the back of a knife to mash the cloves on a cutting board. Transfer the mashed garlic to a large bowl and add the ricotta cheese, Parmesan cheese, 4 tablespoons of the olive oil and the oregano. Stir to combine and season to taste with salt and pepper. Reserve. Divide the dough in half and lightly dust a clean work surface with flour. Stretch and/or roll each piece into an 8-by-13-inch rectangle, about 1/8 inch thick. Lightly oil the grill pan. Working with 1 rolled dough piece, grill the crust until it starts to puff and distinct grill marks appear, 2 to 4 minutes. Use a pair of tongs to flip the crust and brush the edges of the dough with 1 teaspoon of olive oil. Grill until the the dough is just cooked through and distinct grill marks appear on the second side, about 2 minutes. Remove to a baking sheet. Repeat with second piece of dough Turn the oven up to 400 degrees F. Evenly spread the ricotta cheese mixture between the 2 crusts. Sprinkle the mozzarella and fontina cheese on each pizza crust. Bake until the cheese is melted, about 10 minutes. Dress the kale or frisee with lemon juice, olive oil and salt and pepper and top the pizza. Cut each pizza into 8 pieces and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 23318,"Soft Cheese Board 2 (10-ounce) tins smoked almonds 1/2 pound wedge Brie with herbs 1/2 pound wedge Saga blue 1 (6-ounce) log goat cheese, any variety 1 baguette, sliced at bakery counter 1 pound grapes (black, red, or green), separated into small bunches Instructions: Pour nuts into large snifter and set on cheese board. Arrange cheeses with baguette slices and clusters of grapes. Place a few spreaders near cheeses and set out where guests will gather. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23319,"Blackberry Ricotta Pizza Pockets Vegetable oil, for frying 8 ounces store-bought pizza dough
All-purpose flour, for rolling
1/2 cup fresh ricotta
3 tablespoons confectioners' sugar, plus more for sprinkling
1/4 teaspoon pure vanilla extract
2 tablespoons torn fresh basil leaves
6 blackberries
Instructions: Fill a Dutch oven about halfway with veggie oil and heat to 375 degrees F. Line a sheet pan with paper towels and set aside. Roll the pizza dough to about 1/4-inch thick on a floured work surface. Cut out as many 4-inch rounds as you can. Reroll the dough, if needed, to get 6 rounds total. Combine the ricotta, confectioners' sugar and vanilla in a small bowl. Stir in the basil. Dollop a scant tablespoon of filling in the center of each dough round and place a blackberry on top. Dab a little water around the edge of each dough round. Fold over to make half-moons and pinch well with your fingers to seal. Add the pockets to the hot oil in batches and fry until golden and puffed, about 3 minutes. Remove to the lined sheet pan. Sprinkle on confectioners' sugar. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 23320,"Buffalo Chicken Sliders 1 tablespoon vegetable oil 2 pounds boneless, skinless chicken thighs Kosher salt and freshly ground black pepper 1 tablespoon dark brown sugar 2 teaspoons paprika 1/4 teaspoon cayenne 1 cup hot sauce, such as Frank's Red Hot 12 small rolls, such as Hawaiian or Parker House rolls, buttered and griddled Ranch dressing, for serving 1 cup blue cheese crumbles Tomato slices, for serving Green leaf lettuce, for serving Instructions: Preheat the oven to 400 degrees F.
Heat a 12-inch ovenproof skillet over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, the brown sugar, paprika and cayenne. Sear both sides of the chicken until golden, about 4 minutes. Add in the hot sauce to the skillet. Bring to a simmer and then place in the oven to finish off, and the chicken registers 160 degrees F on an instant-read thermometer.
Let the chicken cool, and then pull the meat with your hands. Adjust the seasoning if necessary, and then place back in the oven at BROIL until crusty and caramelized on top, about 4 minutes.
Sandwich Build: Place some chicken on the bottom buns, top with ranch, blue cheese crumbles, tomatoes and then lettuce. Serve. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 23321,"Dandy Beer 1 pitcher filled with ice 1 (12-ounce) bottle lemon soda 1 (12-ounce) bottle lager beer Lemon slices, for garnish Instructions: In a large pitcher filled with ice pour the bottle of lemon soda and lager beer, and stir to combine. Serve in a chilled glass garnished with lemon slices. ","[Lager, Pilsner]" 23322,"Asian Beef Salad with Cilantro, Scallions and Sesame Seeds 1 tablespoon sesame seeds 4 cups chopped Romaine lettuce 2 cups cooked shredded beef 1/2 cup shredded carrots 2 scallions, chopped 1/4 cup chopped fresh cilantro leaves 1/2 cup reduced-sodium chicken broth 1 tablespoon rice wine vinegar 2 teaspoons sesame oil Salt and pepper Instructions: Place sesame seeds in a small skillet and set pan over medium-low heat. Cook 1 to 3 minutes, until just golden brown, shaking the pan frequently to prevent burning. Remove from heat and set aside. Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with beef, carrots, scallions and cilantro. In a small bowl, whisk together broth, vinegar and sesame oil. Season with salt and pepper, to taste. Pour mixture over salad, and top with toasted sesame seeds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23323,"Sugarcane-Skewered Shrimp with cl-Cilantro Rub 1 bunch cilantro, chopped coarsely 1 habanero cl, chopped 4 shallots, chopped 2 lemons, zested 2 limes, zested and juiced to 1/4 cup (juice more limes if necessary) 1 cup coconut milk 1/4 cup soy sauce 1/4 vegetable oil 16 jumbo shrimp, cleaned, deveined 8 sugarcane skewers Marinade 1/4 bunch cilantro leaves, as garnish Instructions: Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade. Skewer two shrimp per sugarcane and place in marinade and refrigerate. After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked. Serve with a drizzle of the reserved marinade and cilantro, as garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 23324,"Mezzi Rigatoni with Yellow Tomato Sauce Kosher salt 10 ounces mezzi rigatoni 5 tablespoons extra-virgin olive oil 6 cloves garlic, sliced 2 pints yellow or orange cherry tomatoes (such as Sungolds), halved
1/4 teaspoon red pepper flakes 1 cup packed fresh basil, large leaves torn Freshly grated Pecorino-Romano cheese (optional) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat. Add the basil, pasta and 1/4 cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23325,"Green cl Cheeseburgers 2 pounds ground chuck, 80 percent to 85 percent lean 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 thin slices Chihuahua or provolone 4 good-quality hamburger buns, toasted Green Chili Sauce, recipe follows Romaine lettuce leaves, optional 4 thick slices beefsteak tomatoes, optional Pickled jalapenos, optional Instructions: Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness. Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green cl Sauce and lettuce, tomato, and pickled jalapeno, if desired. 2 poblano chiles, grilled, peeled, seeded, and chopped 1 medium white onion, grilled and chopped 1 to 2 cloves garlic, chopped 2 tablespoons chopped fresh epazote, or fresh oregano leaves 1/4 cup cold water 1 tablespoon honey 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste. ","[Zinfandel, Syrah, Tempranillo, Malbec]" 23326,"Fennel-Celery Salad 1 large fennel bulb, thinly sliced, plus 1/4 cup chopped fennel fronds 6 large celery stalks with leaves, thinly sliced 1/2 cup green olive tapenade 2 tablespoons white wine vinegar 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Combine the sliced fennel and celery in a bowl. Add the tapenade, fennel fronds, vinegar, olive oil, a pinch of salt and a generous grinding of pepper. Toss well, then let stand at least 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23327,"Banana-Rum Macadamia Flambe with Brown Sugar Ice Cream 4 bananas, split into 3 equal parts (lengthwise along the stem), cut into 2-inch pieces 1/2 cup halved macadamia nuts 1/2 cup rum 2 tablespoons butter 4 martini glasses Brown Sugar Ice Cream, recipe follows Banana Chips, for garnish, recipe follows 3 cups milk 1 cup brown sugar 1 vanilla bean, preferably Tahitian, split lengthwise and scraped 3/4 cup egg yolks (from 5 to 6 large eggs) 1 cup, plus 2 tablespoons sugar 2 cups heavy cream 1 banana (firm, but not green), sliced lengthwise into 1/16 inch strips 4 ounces lemon juice 1/2 cup sugar 2 ounces water Instructions: Heat a medium non-stick skillet over high heat. Add the butter and swirl to coat the pan. When the butter shimmers, add the bananas and the macadamias and saute, stirring, until golden brown, about 8 to 10 minutes. Deglaze the pan with the rum and then flambe the bananas and the macadamias. When the flames are extinguished remove the pan from the heat. Place a scoop of the Brown Sugar Ice Cream in a martini glass. Coat the ice cream with the warm flambe sauce and garnish with a banana chips. In non-reactive medium saucepan, combine the milk, brown sugar, vanilla bean, and heat over medium heat until scalded. Turn the heat to low and simmer until the mixture is reduced by 1/3, about 15 minutes. Remove from the heat and allow to steep at least 1 hour, refrigerated, and preferably overnight: the longer it steeps the more flavor will develop. Strain the mixture, return the milk to the saucepan, and bring just to the point of boiling. Meanwhile, fill a medium bowl with cold water and add ice. In a non-reactive medium bowl, combine the yolks and the sugar and whisk to blend. Add 4 ounces of the scalded milk mixture to the yolk mixture, mix well, and transfer the tempered yolk mixture to the saucepan. Cook over medium heat, whisking, until thickened, about 5 minutes. Do not overcook or the eggs will scramble. Strain the mixture into a medium bowl, and place it in the bowl of ice water to cool. When cool, add the cream, and stir to blend. Freeze in an ice cream maker following the manufacturer's instructions. Do not over harden; the ice cream should have a soft consistency. Transfer to the freezer. After slicing the banana, peel off the rind and place the strips on a baking sheet lined with parchment paper. In a small mixing bowl, whisk the lemon juice, sugar, and water together. Brush the banana pieces with the lemon mixture. Place in a pre-heated 200-degree oven and bake for about 2 hours. As the banana pieces are heated they will darken slightly. After 2 hours, remove from the oven and let cool to allow the banana chips to become firm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23328,"Spring Goddess Salad 1/2 red onion, halved, thinly sliced 2 hearts romaine, chopped 1/2 cup mayonnaise 1/2 cup sour cream 1/4 English cucumber, including peel, sliced 1 anchovy fillet, rinsed, patted dry, and roughly chopped 1 garlic clove 1/4 cup fresh cilantro leaves 1 tablespoon red wine vinegar Salt and freshly ground black pepper Instructions: In a large bowl combine onion slices and romaine. Set aside. In a food processor, combine all the dressing ingredients and puree until smooth. Adjust seasoning, to taste. Pour half of the dressing over salad and toss. Refrigerate remaining dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23329,"Pork Milanese 8 1/4-inch-thick boneless pork chops (1 1/4 to 1 1/2 pounds total), trimmed of excess fat Kosher salt and freshly ground pepper 6 thick slices white sandwich bread 3 tablespoons grated parmesan cheese 2 tablespoons chopped fresh parsley 1/2 teaspoon minced fresh rosemary 3 large eggs 1 1/2 cups all-purpose flour 1 tablespoon extra-virgin olive oil, plus more for frying 5 cups baby arugula 1 cup cherry tomatoes, halved Lemon wedges, for serving Instructions: Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs (you should have about 3 cups). Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a shallow bowl. Put the flour in another shallow bowl. Dredge each chop in the flour, then dip in the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks. Heat 1/4 inch olive oil in a large skillet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain. Toss the arugula and tomatoes in a bowl with 1 tablespoon olive oil, and salt and pepper to taste. Divide the pork chops among plates and season with salt. Serve with the arugula salad and lemon wedges. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 23330,"Keyshawn's Mom's Candied Yams 3 pounds sweet potatoes or yams 1 cup sugar 1 cup brown sugar 2 sticks sweet butter, cubed Instructions: Peel potatoes and cut into 2-inch cubes. Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat until potatoes are fork tender (about 20 minutes) but not mushy. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 23331,"Hot Chocolate 2 1/2 cups whole milk 2 cups half-and-half 4 ounces bittersweet chocolate, chopped 4 ounces milk chocolate, chopped 1 tablespoon sugar 1 teaspoon pure vanilla extract 1 teaspoon instant espresso or coffee powder 4 to 5 vanilla beans or cinnamon sticks, for garnish Instructions: Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately. Use a vanilla bean or cinnamon stick to garnish each serving. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 23332,"Spiced Honey Fruit Salad with Pecans Nonstick cooking spray, for the parchment 2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
1 large egg white
1 cup pecans
1 habanero pepper 1/4 cup honey
1/4 cup orange juice
1/8 teaspoon ground cinnamon
2 cups cubed cantaloupe
1 1/2 cups grapes
3 kiwis, peeled and cut into 1-inch pieces
1 apple, cut into 1-inch pieces
Instructions: For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray. In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated. Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool. For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero. To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 23333,"Gorgonzola and Walnut Sauce for Pumpkin or Porcini-Stuffed Tortellini 1 pound Pumpkin, Gorgonzola or Porcini-stuffed tortellini 1/2 pound \Dolce\ (sweet) Gorgonzola 1/4 cup chicken broth 1/4 cup Madeira 1/2 cup heavy cream 1 clove peeled smashed garlic 1 cup toasted walnuts, chopped Salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 to 10 minutes. Meanwhile, crumble Gorgonzola in the top of a double boiler. Whisk in broth, Madeira and heavy cream, garlic clove and cook uncovered for 3 to 4 minutes or until the cheese has melted. Remove garlic clove. Drain the pasta, pat it dry and spoon into a deep dish. Top with spoonfuls of sauce and top with walnuts. ","[Barolo, Barbaresco, Chianti Classico, Rioja]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Roasted Sweet Potato Wedges with Spicy Mayonnaise 1 large sweet potatoes, peeled and cut into 1/2-inch wedges 1/4 cup vegetable oil 1" 23334,"All Dressed G Style Pizza 3 1/2 cups San Marzano tomatoes 1/2 cup fresh parsley leaves, minced 1/4 cup extra-virgin olive oil 2 tablespoons finely grated Parmigiano 1 tablespoon dried basil 1 teaspoon dried oregano 1/2 teaspoon hot chili flakes 5 fresh basil leaves, torn 3 cloves garlic, minced Freshly cracked pepper 1 teaspoon yeast 10 ounces warm water 3 tablespoons extra-virgin olive oil 1 teaspoon sea salt 1 teaspoon raw sugar 1 1/2 cups all-purpose flour, plus more for dusting 1 cup whole wheat flour 1 tablespoon leaf lard 8 ounces mozzarella di bufala, sliced 1/4-inch thick 4 ounces salami di Genoa, sliced 1/2 cup kalamata olives, roughly chopped 1/2 cup grated pecorino 1 cup baby spinach, julienned Instructions: For the tomato sauce: In a large bowl, add the tomatoes, parsley, olive oil, Parmigiano, dried basil, dried oregano, chili flakes, fresh basil, garlic and lots of cracked pepper, and crush with hands to mix. Cover and let sit in the fridge for 3 hours to overnight. For the dough: In a medium bowl, mix the yeast with the warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, salt and sugar and whisk. Set aside. In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour. Preheat the oven to 475 degrees F. Grease the pizza pan with the leaf lard. Mold the dough into the shape of the pan. Spoon 2 tablespoons of the sauce onto the dough. Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust. Take out of the oven and add another 1/4 cup of the tomato sauce. Add the mozzarella, salami, olives and pecorino. Place the pizza on the middle oven rack and cook until the cheese is bubbly, 10 to 12 minutes. Remove from the oven. Immediately remove the pizza from the pan and sprinkle with the spinach. Cut into rectangles. ","[Chianti, Barbera, Dolcetto, Aglianico]" 23335,"Pate Baguette Sandwich 1 fresh baguette, cut in half 2 tablespoons butter 1 tablespoon Dijon mustard 3 thick slices of rustic country pate, or meatloaf 3 leaves leaf lettuce Instructions: Place the baguette half on a flat work surface and slice it in half lengthwise. Spread the inside of each half with 1 tablespoon of butter and then spread the bottom half with mustard. Lay on the slices of pate and then pile on the lettuce leaves. Place the top half of baguette on and cut in half, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling]" 23336,"Air Fryer Chocolate Chip Cookies 1 1/4 cups all-purpose flour (see Cook's Note) 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1/4 cup granulated sugar 1/4 cup packed light brown sugar 4 tablespoons unsalted butter, at room temperature 1 large egg 1 teaspoon pure vanilla extract 1/2 cup semi-sweet chocolate chips Instructions: Set air fryer to 325 F. Cut out a piece of parchment that just covers the bottom of the air fryer insert. Whisk together the flour, baking soda and salt in a medium bowl.
Beat together both of the sugars and the butter in another bowl with an electric hand mixer on medium-high speed until light and fluffy, about 3 minutes. Scrap down the bowl with a rubber spatula. Beat in the egg and then the vanilla. Reduce mixer speed to low, add the flour mixture and beat until just combined. Stir in the chocolate chips with a wooden spoon.
Scoop out slightly heaping tablespoonfuls of dough and roll into balls. Working in batches (about 6 at a time), arrange them at least 1 inch apart on the parchment-lined insert. Air-fry until golden brown, 6 to 8 minutes. Let cool in the insert for a couple minutes and then transfer with a spatula to a wire rack and cool completely. Cook the remaining dough balls in batches.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23337,"Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce 1 cup packed light brown muscovado sugar 4 tablespoons unsalted butter 1/4 teaspoon salt 1/2 cup heavy cream 1/2 cup chopped pecans, toasted 3 ripe peaches, halved, pitted and sliced 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda Rounded 1/4 teaspoon salt 1/4 teaspoon ground nutmeg or cardamom 1 cup whole milk 1 cup sour cream 3 tablespoons unsalted butter, melted 2 tablespoons pure cane sugar 1 teaspoon pure vanilla extract 2 large eggs Nonstick spray or melted unsalted butter, for waffle iron Confectioners' sugar, for garnish Sprigs fresh mint, for garnish Instructions: For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler. For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes. Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes. Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 23338,"Butternut-Squashed Sidecar 1 1/2 ounces cognac, such as Hennessey VSOP 1 1/2 ounces butternut squash puree
1/2 ounce Simple Syrup, recipe follows 1/4 ounce Cointreau
1/4 ounce fresh lime juice
Freshly grated nutmeg, for garnish
1 cup sugar Instructions: Add the cognac, butternut puree, Simple Syrup, Cointreau and lime juice to a cocktail shaker, add ice and shake vigorously. Double-strain into a glass over fresh ice. Garnish with nutmeg and serve in a martini glass. 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. ","[Cognac, Brandy, Triple Sec, Lime]" 23339,"Chocolate Covered Strawberries 6 ounces semisweet chocolate, chopped 3 ounces white chocolate, chopped 1 pound strawberries with stems (about 20), washed and dried very well Instructions: Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.) Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Set the strawberries aside until the chocolate sets, about 30 minutes. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 23340,"Chicken Parmesan Sticks 1/2 cup all-purpose flour Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 large eggs
1 cup panko breadcrumbs
1/2 cup grated Parmesan 1 tablespoon finely chopped fresh parsley
1/8 teaspoon red pepper flakes
3 boneless skinless chicken breasts (about 1 1/2 pounds)
3 tablespoons melted butter
Fresh Tomato Sauce, recipe follows, for serving 1/4 cup olive oil 1 teaspoon crushed red pepper flakes
3 cloves garlic, smashed and chopped
One 28-ounce jar crushed red tomatoes, canned at the peak of the season, or store-bought canned crushed tomatoes 1 teaspoon kosher salt
Freshly ground black pepper 2 tablespoons fresh basil leaves Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with a wire rack. Add the flour to a pie plate or dish and season with salt and pepper. Beat the eggs in a second pie plate. Mix together the panko, Parmesan, parsley and red pepper flakes in a third pie plate. Slice the chicken breasts in half horizontally. Slice each half into 2 long strips (for 4 strips per breast). Sprinkle the chicken on both sides with salt and pepper. Skewer each piece of chicken and then dredge each through the flour, then the egg and finally the panko. Place on the prepared baking sheet and brush the chicken sticks lightly with the melted butter. Bake until golden brown and fully cooked, 20 to 25 minutes. Serve with warm Fresh Tomato Sauce. Combine the olive oil, red pepper flakes and garlic in a saucepan. Saute over medium-high heat until the garlic is fragrant, about 3 minutes. Add in the tomatoes, salt and pepper to taste, bring to a simmer and cook for about 10 minutes. Tear the basil leaves and stir them into the sauce.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23341,"Dried Apple and Cranberry Pie 2 cups dried apples Water, to cover apples 2 cups cranberries 3/4 cup brown sugar 1/2 cup raisins 1 teaspoon cinnamon 1 tablespoon orange peel 2 limes, juiced Piecrust, recipe follows 2 cups sifted flour or 3 cups rye flour, measured after sifting 1/2 cup butter 6 tablespoons cold water Instructions: Cover dried apples with water. Soak 2 to 3 hours. Drain water, reserving 1 cup. In a saucepan, simmer soaked apples, 1 cup water, and cranberries until cranberries start to burst. Remove from heat; add sugar, raisins, cinnamon, orange peel, and the juice of 2 limes. Preheat oven to 400 degrees F. Prepare piecrust. Pour mixture into pie plate lined with lower crust. Cover with top crust. Bake pie for 1 hour. Measure and set aside 1/2 cup flour and 2 tablespoons butter. Rub the remaining butter into the flour. Stir in cold water with a fork. Roll dough out on well-floured board with a floured rolling pin, dot with 1 tablespoon reserved butter, and sprinkle 1 tablespoon reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4 -inch thickness. Repeat the butter and flour addition procedure, using up all butter and flour. Divide dough in half and form into 2 discs, covering each with plastic wrap. Store in a cool place until needed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23342,"Artichoke Flowers Vegetable oil 4 whole artichokes Seasoning salt Dipping Sauce, recipe follows 1 cup mayonnaise 1 cup sour cream 1/2 cup ketchup 1 tablespoon Worcestershire sauce 1 to 2 tablespoons horseradish 1/4 onion, minced 1/2 teaspoon cayenne pepper Instructions: Heat oil in deep fryer to 375 degrees F. Clip the tips off the artichoke leaves with kitchen shears and remove outer leaves until you reach the thin softer inner leaves. Cut off the stem as close to the heart of the artichoke as possible. Place artichokes into the deep fryer, do not overcrowd the pan, and cook until they open up and are golden brown. Drain cooked artichokes on a paper towels and season with seasoning salt while still hot. Serve on a plate removing leaves to dip in sauce. Combine ingredients together and serve as an accompaniment for the artichoke flowers. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 23343,"Russian Hot Chocolate 1/2 cup creme fraiche 1 teaspoon brown sugar Finely grated orange rind, to taste 1/3 cup sugar 2 tablespoons cornstarch 1 1/4 cups heavy cream 1 1/4 cups milk 1 vanilla bean, split 7 ounces bittersweet chocolate, chopped 3 tablespoons butter Instructions: Make the Orange Creme Fraiche: Combine all the ingredients in a chilled bowl and whisk until soft peaks form. Chill until ready to serve. Make the Pudding: In a bowl whisk together the sugar and cornstarch to blend. Whisk in the cream, milk, and vanilla bean. Pour mixture into a stainless steel saucepan and bring it to a boil, whisking, until thickened, about 4 minutes. Remove the pan from the heat and whisk in the chocolate and butter until melted. Fish out the vanilla bean and rinse it. Wrap the vanilla bean in plastic wrap and refrigerate for another use. Pour the hot chocolate into warmed demitasse cups and serve immediately with dollops of the orange creme fraiche served on the side on demitasse spoons. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 23344,"North African Lamb Stew 1/4 cup olive oil 3 pounds lamb shoulder, trimmed of excess fat, cut in 1-inch chunks 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon ground turmeric 1/2 tablespoon ground cardamom 1 teaspoon salt 1 teaspoon ground black pepper 2 large red onions, peeled and sliced thinly 4 carrots, peeled and diced 2 large leeks, well washed and diced 2 to 3 quarts water 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh oregano, chopped 2 tablespoons fresh mint, chopped 2 tablespoons fresh cilantro, chopped 1/2 teaspoon crushed red pepper 1/4 cup lemon juice 3 fresh plum tomatoes, peeled, seeded and finely chopped 3 cups Israeli couscous Instructions: Heat the olive oil in a large casserole over a medium flame. Add the lamb chunks in batches and brown well on all sides. Remove and set aside while you finish the remaining lamb. After all the lamb has been browned return it to the pot. Combine the coriander, cumin, turmeric and cardamom in a bowl and sprinkle the lamb with the spice mix. Brown the spice coated meat over low heat being careful not to burn the spices. Season with the salt and pepper. Add the vegetable to the pot and stir to combine well. Add the water and bring quickly to a boil. Reduce the heat and cook for 1 1/2 hours or until the lamb is fork tender. Combine the fresh herbs in a bowl with the red pepper, lemon juice and tomato. Adjust the seasoning and set aside. Cook the couscous according to package directions. Remove the stew from heat and stir in the fresh herbs and tomato. Serve over couscous. ","[Syrah, Shiraz, Malbec, Tempranillo]" 23345,"Grilled Pineapple with Pound Cake and Rum-Caramel Sauce 2 tablespoons unsalted butter 3/4 cup dark brown sugar 2 tablespoons dark rum 1/2 cup heavy cream 1 small pineapple, peeled and cut in 1/2 1/4 cup canola oil 1 store-bought pound cake, cut into 1/2-inch thick slices Vanilla ice cream, for serving Maraschino cherries, optional Instructions: Melt the butter in a small saucepan over high heat, add the brown sugar and rum and cook, whisking until the sugar has melted and the mixture is smooth. Whisk in the heavy cream and cook until heated through and slightly thickened. Transfer the mixture to a bowl, keep warm. Heat the grill to high. Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes. Remove from the grill, stack the slices and cut into chunks. While the pineapple is grilling, place the pound cake on the grill until lightly golden brown on both sides, about 20 seconds on each side. Remove the pineapple from the grill and, when cool enough to handle, either slice or cut into chunks. Top each piece of pound cake with some of the pineapple and drizzle with the caramel-rum sauce. Top with more pound cake, vanilla ice cream and a maraschino cherry, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 23346,"Green Goddess Chicken Salad Sandwich 1/2 cup sour cream 1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon garlic salt
2 scallions, thinly sliced
4 cups shredded chicken (from 1 rotisserie chicken) 2 ribs celery, finely diced
1/2 red onion, finely diced
8 slices multigrain bread
1 beefsteak tomato, sliced
Kosher salt and freshly ground black pepper 1 cup sliced cucumber
1 cup alfalfa sprouts or celery leaves, or green of your choice
8 slices thick-cut bacon, cooked until crispy
Instructions: For the dressing: Puree the sour cream, mayonnaise, lemon juice, parsley, tarragon, garlic salt and scallions in a blender until very smooth. Set aside. For the sandwich: Add the dressing to a medium bowl with the chicken, celery and red onion. Mix until well combined. At this point you can make sandwiches or refrigerate until you are ready to serve. If you are serving sandwiches right away, place a scoop of chicken salad on top of a piece of bread. Top with the tomato slices and season with salt and pepper. Top with the cucumber slices, a mound of sprouts, the bacon and a second slice of bread. Repeat to make 3 more sandwiches. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23347,"Toasted Corn-Sweet Onion Salad 2 tablespoons vegetable oil, divided 2 cups frozen corn, thawed and patted dry 1 tablespoon lime juice 1/4 cup roasted tomato salsa 1/2 small red pepper, thinly sliced 1/4 cup sliced green onions, green only (about 3) Salt and freshly ground black pepper Instructions: In a medium saucepan over medium-high heat, add 1 tablespoon vegetable oil. When hot, add corn and cook, stirring infrequently until corn toasts and browns slightly on all sides. In a large bowl, combine the lime juice, remaining 1 tablespoon vegetable oil, and the roasted tomato salsa. Add the toasted corn kernels, sliced red pepper, and the sliced green onion. Toss to coat with the dressing. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23348,"Mandarin Martini Ice 1/3 cup strained, fresh squeezed mandarin orange juice or tangerine juice 2 ounces vodka 1-ounce orange liqueur Small edible flowers, for garnish, optional Instructions: Fill a cocktail shaker with ice. Pour in the orange juice, vodka and liqueur and shake well until chilled. Serve in a large martini glass. Float 1 or 2 edible flowers in the drink for garnish, if using. ","[Cava, Prosecco, Sauvignon Blanc, Ros]" 23349,"Funnel Cakes 4 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup brown sugar 3 eggs 2 1/4 cups milk 1/2 teaspoon vanilla extract Oil, for deep frying, (ratio should be 1:1, canola oil to peanut oil) 1/4 cup granulated sugar 1 teaspoon cinnamon
Instructions: In a bowl, sift together the flour, baking powder and salt. Stir in the brown sugar. In a separate bowl, whisk the eggs. Add the milk and vanilla extract and whisk again. Whisk in the dry ingredients until smooth.
In a deep wide pan, heat frying oil top 375 degrees F. Hold your finger over the bottom of the funnel or use a funnel cake dropper and fill it with the batter. Hold the funnel over the hot oil and remove your finger then immediately start drizzling the batter into the oil, moving the funnel around to make a criss-cross or scribbly design. Fry until golden brown on one side then flip it over to fry the other side. Remove the funnel cake from the oil with a slotted spoon or spatula and drain on a paper towel. Mix the sugar with the cinnamon and sprinkle the funnel cakes heavily with it. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 23350,"Roasted Lemon-cl Broccoli 1 head broccoli, cut into florets (about 4 cups) Olive oil, for drizzling
1/4 teaspoon crushed red pepper flakes
1 lemon, zested, cut in half Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Put the broccoli on a baking sheet and drizzle with olive oil. Toss with the crushed red pepper flakes and lemon zest. Season with salt and pepper to taste. Roast until the broccoli begins to brown and crisp in places, 10 to 12 minutes. Finish by squeezing the juice from one of the lemon halves over the broccoli. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 23351,"Lentil Soup 2 tablespoons unsalted butter 1 large onion, diced 1 teaspoon salt 2 tablespoons pureed garlic 1 1/2 tablespoons freshly grated ginger 1/4 teaspoon freshly ground black pepper 1 1/2 cups lentils, washed and drained 5 cups chicken stock, canned broth, or water Plain yogurt, for garnish Instructions: Melt butter over medium-high heat in a large stockpot or Dutch oven. Saute onions with salt until deep brown, about 10 minutes. Reduce heat to low and add garlic, ginger, and pepper. Cook until aromas are released, stirring constantly, about 2 minutes. Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked. Add chicken stock, bring to a boil, reduce to a simmer, and cook, uncovered, about 1 hour 15 minutes. Stir soup regularly to ensure even cooking so the beans do not burn. When done, beans should be soft inside, with no chalkiness. Serve immediately, garnished with a dollop of yogurt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23352,"Company Pot Roast 1 (4 to 5-pound) prime boneless beef chuck roast, tied Kosher salt and freshly ground black pepper All-purpose flour Good olive oil 2 cups chopped carrots (4 carrots) 2 cups chopped yellow onions (2 onions) 2 cups chopped celery (4 stalks) 2 cups chopped leeks, white and light green parts (2 to 4 leeks) 5 large garlic cloves, peeled and crushed 2 cups good red wine, such as Burgundy 2 tablespoons Cognac or brandy 1 (28-ounce) can whole plum tomatoes in puree 1 cup chicken stock, preferably homemade 1 chicken bouillon cube 3 branches fresh thyme 2 branches fresh rosemary 1 tablespoon unsalted butter, at room temperature Instructions: Preheat the oven to 325 degrees F. Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate. Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer. Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 23353,"A Nice Italian Girl's Salad 1 sack chopped romaine lettuce, 10 ounces 1/2 cup special black pitted olives from the fancy olive bins near the deli 1 roasted red pepper, sliced 24 slices pepperoni 12 grape tomatoes
3 splashes red wine vinegar, about 3 tablespoons 2 tablespoons green salad olives with red pimento and juice 6 leaves fresh basil, torn up Handful flat-leaf parsley leaves, 2 to 3 tablespoons 3 big spoonfuls grated Parmigiano-Reggiano or Romano A few grinds black pepper 1/2 cup extra-virgin olive oil, eyeball it Instructions: Pour lettuce into a big salad bowl. Break up the olives a little with your clean fingers. Scatter the olives and the sliced red peppers around the salad. Add in the grape tomatoes and the pepperoni slices, too. Into a blender, pour the vinegar. Add the olives, herbs, and cheese, the pepper and oil, too. Have the GH (grown-up helper) place the lid on blender and blend the dressing until everything is all chopped up and mixed up together. Pour dressing over the salad and toss it up good. ","[Barolo, Chianti, Barbaresco, Valpolicella]" 23354,"Broccoli Florets with Meyer Lemon Olive Oil Salt and freshly ground black pepper 1 1/2 pounds broccoli florets 3 tablespoons Meyer lemon olive oil Instructions: Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Salt the water and add the broccoli. Boil until the broccoli is crisp-tender, about 5 minutes. Drain, transfer the broccoli florets to a large bowl, and toss with the oil to coat. Season the broccoli florets with salt and pepper, to taste, and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 23355,"Bourbon Cider Twist 3 cups apple cider 8 ounces (1 cup) bourbon 1/4 cup fresh lime juice Lime wedges, for garnish Ice, as needed Instructions: Add the apple cider, bourbon, and the lime juice to a pitcher and stir. Pour over ice. Serve with a lime wedge. ","[Bourbon, Apple Cider, Lime]" 23356,"Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes 1/2-pound chorizo sausage, sliced 1/4-inch thick 4 cups mixed greens, rinsed well and dried 1/2 cup julienned sun-dried tomatoes Sherry Vinaigrette, recipe follows Salt and pepper 4 ounces Cabrales blue cheese Croutons, recipe follows Instructions: Heat a medium skillet over high heat, add the chorizo, and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels. Place the greens and tomatoes in a large bowl and toss with half of the vinaigrette. Season with salt and pepper, to taste, and divide among 4 large plates. Spread the blue cheese on the croutons. Scatter the chorizo over the salads and garnish each plate with remaining vinaigrette and 2 croutons. Sherry Vinaigrette: 3 tablespoons aged sherry vinegar 2 teaspoons Dijon mustard Salt and freshly ground black pepper 1/4 cup pure olive oil Whisk together vinegar, mustard, and salt and pepper in a small bowl. Slowly whisk in the oil until emulsified. Croutons: 8 (1/2-inch thick) slices French baguette 3 tablespoons olive oil Salt and freshly ground black pepper Preheat oven to 350 degrees F. Brush the bread with the oil and arrange on a baking sheet. Sprinkle with salt and pepper and bake until lightly browned on both sides, about 7 minutes. Let cool. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 23357,"Magical Frosting 2 sticks unsalted butter, at room temperature 2 8-ounce packages cream cheese, chilled 1 tablespoon vanilla extract 2 1-pound boxes confectioners' sugar Instructions: Use an electric mixer on medium speed to blend the butter until it is smooth. Add the cream cheese and blend it together until there are no lumps. Then add the vanilla. Use the spatula to push down anything sticking to the sides of the bowl. Mix in the confectioners' sugar a little bit at a time on the lowest speed \u2014 otherwise it will fly everywhere! Use the spatula to push down anything sticking to the sides of the bowl. Use the frosting right away. Technically it will last at least a week in the refrigerator (bring to room temperature before using), but fresh frosting is key! It tastes and feels so much better. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 23358,"Seeded Morning Glory Muffins 1/2 cup (142 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour 1/2 cup (55 grams) quinoa flour or amaranth flour
1/2 cup maple sugar or coconut sugar
1/2 teaspoon baking soda
1 teaspoon ground cinnamon 1/2 teaspoon salt 2 large eggs, at room temperature 1/4 cup unflavored coconut oil, liquefied 1 teaspoon pure vanilla extract 1 cup grated carrots
1/2 apple, peeled, cored and chopped 1/2 cup chopped fresh pineapple 1/4 cup raisins 1/4 cup unsweetened shredded coconut 1/4 cup sunflower seeds Sesame seeds, for sprinkling 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 salt Instructions: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the Gluten-Free Flour Blend, quinoa flour, sugar, baking soda, cinnamon and salt. In a small bowl, whisk together the eggs, oil and vanilla. Add the wet ingredients to the flour mixture and whisk to combine. Add the carrots, apple, pineapple, raisins, coconut and sunflower seeds; stir to coat.
Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the tops evenly with sesame seeds. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool completely in the muffin pan set on a rack. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23359,"Panfried Chicken with Ancho Chiles and Mushrooms 8 tablespoons (1 stick) unsalted butter 1 medium onion, sliced Salt and freshly ground black pepper 2 to 4 garlic cloves, sliced 1/2 pound Oyster mushrooms, cleaned and sliced 1/2 pound white mushrooms, cleaned and sliced 1 cup dry white wine 3 to 4 dried Ancho chiles, wiped clean, stemmed and seeded 2 1/2 cups chicken stock Juice of 1 lime 1/4 cup olive oil 3 large whole boneless chicken breasts with skin, split Instructions: Melt 4 tablespoons of the butter in a medium saucepan over moderate heat. Saute the onions with 1/2 teaspoon each of salt and pepper until golden brown, 8 to 10 minutes. Add the garlic and half of each of the mushrooms. Turn up the heat and cook the mushrooms, stirring frequently, until golden. Pour in the wine and cook until most of the liquid has evaporated. Meanwhile, place the Ancho chiles over a burner and toast all over just until soft and the skin is slightly bubbly. Roughly chop half the chiles and add to the pot, reserving the rest. Add the chicken stock to the pot and boil about 12 minutes. Transfer to a blender or food processor and puree until smooth. (For a smoother sauce, pass through a sieve.) Return the sauce to the stove and bring to a boil. Stir in the remaining butter, 1 tablespoon at a time, and remove from heat. (For a thinner, more rustic sauce you can eliminate this butter.) Stir in the lime juice, season with salt and pepper and reserve. Preheat the oven to 350 degrees. Season the chicken breasts well with salt and pepper. Heat a large dry skillet over moderate heat for 5 minutes. Pour in the olive oil and place the chicken in the pan, skin side down. Fry until the skin starts to brown and crisp, 5 to 10 minutes, and then turn and briefly sear the other side. Transfer to a baking dish (set the pan aside) and bake until cooked through, about 10 minutes. Meanwhile, finish the sauce by thinly slicing the remaining toasted Ancho peppers. Reheat the pan used to brown the chicken and saute the remaining mushrooms over medium-high heat until the edges are brown. Then add the sliced Anchos. Stir and toss 1 to 2 minutes longer. Stir into the reserved sauce. Coat the serving plates with the sauce. Top each with a browned chicken breast and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 23360,"Pea and Avocado Dip 1 cup frozen peas, defrosted 1/4 cup fresh lime juice 1/4 teaspoon sea salt, plus more as needed 1 large ripe avocado, peeled, pitted and diced Instructions: Add the peas, lime juice, salt and avocado to a food processor and pulse until just combined, but still chunky. Taste and add more salt if necessary. Place in a bowl and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 23361,"Vermont Baker's Roast Chicken with Beer Gravy 2 teaspoons baking powder 1 teaspoon paprika
1 teaspoon powdered lemon peel 1/2 teaspoon sugar
Kosher salt and freshly ground black pepper 1 large (5- to 6-pound) roasting chicken
1 can Vermont IPA or your favorite IPA beer 2 cloves garlic
Beer Gravy, recipe follows 4 tablespoons (1/2 stick) unsalted butter 1/4 cup all-purpose flour
1 teaspoon brown sugar
3 cups chicken stock
1/2 cup Vermont IPA beer
1/2 cup roast chicken drippings from the pan
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon creamy horseradish sauce
Salt and pepper Instructions: In a small bowl, stir together the baking powder, paprika, lemon zest, sugar, 2 tablespoons salt and some pepper. Set aside. Remove the giblets from inside the chicken. Rinse the chicken with cool water, inside and out, and pat dry with paper towels, inside and out. Sprinkle the chicken evenly with the salt mixture. Place chicken in the refrigerator, uncovered, for 12 to 24 hours to dry brine. Place an oven rack in the lower third of the oven; remove the other racks. Preheat the oven to 400 degrees F. Pour about half of the beer into a glass--and drink it. Place the half-empty can on a baking sheet or roasting pan and drop the garlic cloves into the can. Place the chicken on the can so it's \standing.\ (If you're cooking for a crowd, this is a good way of roasting more than one chicken at a time.) Bake until an instant-read thermometer registers 165 to 170 degrees F when inserted into the thickest part of the thigh, 75 to 90 minutes. Allow to rest, covered in foil, while you make the Beer Gravy. Reserve 1/2 cup of the pan drippings for the gravy. Carve the chicken and serve with Beer Gravy. Melt the butter in a medium saucepan over medium heat. Add the flour to make a roux: cook, stirring constantly, until the flour is slightly brown. Whisk in the brown sugar to combine. Add the chicken stock, beer and drippings and whisk to combine. Add the soy sauce, Worcestershire and horseradish and whisk to incorporate. Season with salt and pepper. Bring to a simmer and cook, whisking, until the gravy thickens, about 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 23362,"Chicken with Roasted Tomato Scallion Relish 3 medium ripe tomatoes 1 bunch scallions, trimmed 8 cloves garlic (unpeeled) 1/4 cup plus 3 tablespoons olive oil Kosher salt and freshly ground black pepper 4 boneless, skinless chicken breast halves (about 2 pounds total) 1 tablespoon red wine vinegar 1/4 teaspoon Worcestershire sauce Toasted crusty bread, for serving Instructions: Position an oven rack 5 -to -6 inches from the broiler unit, and preheat the broiler. Line a rimmed baking sheet with foil. Toss the tomatoes, scallions and garlic on the baking sheet with 1 tablespoon oil until coated. Sprinkle with salt and pepper. Broil until the vegetables are charred, flipping once, 10 to 12 minutes. Transfer to a cutting board to cool slightly. Switch the oven to bake at 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until the chicken just cooked through, 10 to 12 minutes. While the chicken cooks, core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 1?4 cup oil, the vinegar, and the Worcestershire. Season with salt and pepper. Serve the chicken with the relish and toasted bread. ","[Cabernet Sauvignon, Pinot Grigio, Chianti, Tempranillo]" 23363,"Frozen Avocado-Lime-Coconut Pie 3 tablespoons vegetable oil, plus more for the pan 10 whole graham crackers 2 tablespoons sugar 3 tablespoons unrefined coconut oil, melted 2 ripe avocados, peeled and pitted 1 15-ounce can sweetened cream of coconut 1 tablespoon grated lime zest, plus 1/3 cup fresh lime juice (from about 6 limes) 1/4 teaspoon salt 1 1/2 cups frozen coconut whipped topping (from one 9-ounce container), thawed, plus more for serving Instructions: Preheat the oven to 350?. Coat the bottom and sides of a 9-inch pie plate with vegetable oil. Pulse the graham crackers and sugar in a food processor until finely ground. Add the vegetable oil and coconut oil and pulse until the mixture looks like wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until set, 12 to 15 minutes. Transfer to a rack; let cool completely. Clean out the food processor. Add the avocados, cream of coconut, lime zest and juice and salt and puree until smooth. Pour the mixture into a large bowl and fold in the whipped topping until combined. Spoon the filling into the crust and smooth the top. Freeze until firm, about 6 hours. Serve with more whipped topping. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23364,"Macarons 1 1/3 cups powdered sugar 2/3 cups almond flour 3 egg whites, at room temperature 1/4 cup sugar Chocolate ganache, for filling Jam, for filling Instructions: Sift the powdered sugar and almond flour together. Using a hand mixer, whip the egg whites on low speed until frothy. Gradually add the sugar, and then whip on high speed until stiff peaks form. The egg whites should be glossy and thick. Fold half of the almond mixture into the egg whites and then add the rest. Fold the mixture 15 to 20 times; the batter will be thick and fall slowly when dripped from the spatula. Pipe 1-inch circles onto baking sheets lined with silicon mats or parchment paper. Let rest until a skin forms on top and is dry to the touch, 15 to 30 minutes. Preheat the oven to 350 degrees F. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time. If you are baking two sheets at a time, the bottom and top sheets should be rotated to prevent over browning on the bottom. If only baking one sheet at a time, bake on the bottom rack first for 5 minutes with an empty sheet on top. After 5 minutes, rotate the sheet and move the bottom sheet to the top and the top sheet to the bottom. You will know the macarons are done when you can touch them and the top of the macaron is set does not slide around under your finger. The macarons must be set before you take them out of the oven. If the macaron tops slide, put them back in the oven on the middle rack for another 2 minutes. Let them cool for about 10 minutes on the baking sheet and then take them off. Fill as desired with your favorite chocolate ganache, jams, or whatever creative fillings you can think of! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23365,"Baked Fish 'N' Chips with Honey Vinegar Cooking spray 2 large potatoes, peeled and cut into 1/2-inch thick slices Salt and ground black pepper 1 cup all-purpose flour 1 teaspoon baking powder 1/2 cup lowfat milk 1 large egg 1 1/2 pounds cod fillets, divided 1/4 cup cider vinegar 1 tablespoon honey Steamed spinach, for serving. Instructions: Preheat oven to 425 degrees F. Coat a large baking sheet lined with foil with cooking spray. Arrange potatoes on baking sheet and spray them with cooking spray. Season with salt and black pepper. Bake 25 minutes, or until golden brown and tender. In a shallow dish, whisk together flour, baking powder and 1/2 teaspoon of salt. Whisk in milk and egg. Add cod fillets and turn to coat with batter. Add cod to a baking sheet that's been lined with foil and sprayed with cooking spray and bake 8 to 10 minutes, until golden brown and fork-tender. In a small bowl, whisk together vinegar and honey to serve as a dipping sauce. Serve 1 pound of the fish and all of the potatoes with this meal. Reserve 1/2 pound fish for another recipe. Serve with 4 cups steamed spinach. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23366,"Pina Colada Granita 3 cups cubed pineapple 1 cup coconut water 1/4 cup cream of coconut Kosher salt Instructions: Combine the pineapple, coconut water, cream of coconut and a pinch of salt in a blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 23367,"Basic Glaze Icing 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: 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 cupcakes 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, Moscato, Riesling, Sauvignon Blanc]" 23368,"Fiesta Fondue 1 (10 3/4-ounce) can Cheddar cheese soup 1 (8-ounce) package shredded sharp Cheddar 1 cup chunky chipotle salsa 1 cup whole milk Instructions: Stir all ingredients except dippers in a heavy medium saucepan over medium heat until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish, or ceramic bowl. Serve with bread, jicama, tortilla chips, and tortillas.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23369,"Black & Pink Cookies 3 cups all-purpose flour 1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt 3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
Zest of 1/2 lemon
3 large eggs
1 tablespoon vanilla bean paste or extract
3/4 cup whole milk yogurt
1 1/2 cups powdered sugar 1/4 cup freeze-dried strawberries, finely ground in a spice grinder or with a mortar and pestle
1 tablespoon light corn syrup
Pinch kosher salt
3 to 4 tablespoons whole milk yogurt
1 1/2 cups powdered sugar 1/4 cup unsweetened cocoa powder
1 tablespoon light corn syrup
Pinch kosher salt
3 to 4 tablespoons whole milk yogurt
Instructions: For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. In a medium bowl, sift together the flour, baking powder and salt and set aside. In a stand mixer fitted with a paddle attachment, mix together the butter, granulated sugar and lemon zest until light and fluffy, about 3 minutes. Add the eggs, one at a time, then add the vanilla. Add the yogurt and dry ingredients in 2 or 3 alternating additions and mix until just combined. Scoop out 1/4-cup blobs of the batter onto the lined baking sheets (using an ice cream scoop helps achieve uniform size and round cookies!), 2 to 3 inches apart. (You may need to bake in batches if they don't all fit on the two baking sheets.) Bake until the tops are set and the bottoms are just beginning to brown; begin checking for doneness at 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely. For the strawberry glaze: In a medium bowl, mix together the powdered sugar, strawberry powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable. For the chocolate glaze: In a medium bowl, mix together the powdered sugar, cocoa powder, corn syrup, salt and 3 tablespoons yogurt until smooth and combined. If it's too thick to spread, add additional yogurt a little bit at a time until it's spreadable. Spread half of each cookie on the flat side with a thick layer of strawberry glaze and let set, about 30 minutes. Spread the other half of each cookie with a thick layer of chocolate glaze and let set, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 23370,"Blintzes 1 cup whole milk 4 large eggs lightly beaten 1 cup all purpose flour 1 teaspoon salt Instructions: With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a \tab\ forms on the side of the pan. Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up. Make assorted fillings, roll up and fry, or bake or freeze for another day. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23371,"Roast Kosher Turkey with Ginger-Sesame Butter One 14- to 18-pound kosher turkey Freshly ground black pepper 16 tablespoons (2 sticks) unsalted butter, at room temperature 1 1/2 tablespoon finely grated fresh ginger, plus sliced for garnish (optional) 1 tablespoon Asian sesame oil 1 tablespoon soy sauce 4 scallions, finely chopped, plus whole scallions for garnish (optional) 3 garlic cloves, finely grated Instructions: Let the turkey sit out for about 1 hour to come to room temperature. Preheat the oven to 400 degrees F. Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with pepper inside and out. Combine the butter, ginger, sesame oil, soy sauce scallions and garlic in a medium bowl. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side-up, on a rack in a roasting pan. Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant read thermometer inserted in the thigh joint reaches about 155 degrees F, about 2 to 3 hours. Remove the foil and continue roasting until it reaches 165 degrees F in thigh, about 30 minutes more. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving. Garnish with whole scallions and whole slices of ginger if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23372,"Grilled Caesar Salad with Yellow Miso 1/3 cup yellow miso paste 3 cloves garlic, grated Zest and juice of 3 lemons 3/4 cup extra-virgin olive oil 1 1/2 cups finely grated Parmesan (about 2 ounces) Kosher salt and freshly ground black pepper 2 romaine hearts 1 head radicchio 1 pound 21/25 shrimp, peeled, deveined and tails removed 1/2 a French baguette, sliced lengthwise Instructions: Whisk the miso, garlic, lemon zest and lemon juice with 2/3 cup of the oil in a bowl until smooth. Whisk in 1/4 cup water to thin out the dressing. Add 1 cup of the Parmesan and stir to combine. Season with salt and pepper. Preheat a large grill pan or outdoor grill to medium-high heat. Cut the romaine and radicchio in quarters lengthwise, leaving some of the stem attached to each quarter. Brush the romaine and radicchio liberally with the miso Caesar dressing. Grill until the outer leaves are lightly charred, about 3 minutes total. Do not crowd the grill; grill in batches if needed. Toss the shrimp with 1 tablespoon of the oil and sprinkle lightly with salt and pepper. Grill until slightly charred on both sides and just cooked through, 3 to 5 minutes total. Transfer to a mixing bowl and toss with 2 tablespoons of the miso Caesar dressing. Brush the inside of the baguette with the remaining oil and sprinkle liberally with salt and pepper. Place cut-side down on the grill and cook until lightly charred and warmed through, about 3 minutes. Cut into 4 equal pieces. To assemble, divide the grilled romaine and radicchio among 4 large plates. Scatter an equal amount of shrimp on each plate and sprinkle everything with the remaining Parmesan. Serve with the grilled bread and remaining miso Caesar dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 23373,"Cranberry-Almond Granola 2/3 cup frozen unsweetened apple juice concentrate, thawed 1/2 cup maple syrup 1/3 cup almond oil or canola oil 1/4 cup packed dark brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon salt, or to taste 5 cups rolled oats (not quick-cooking) 1 cup toasted wheat germ 1 cup whole almonds, coarsely chopped (4 1/2 ounces) 1/2 cup sunflower seeds (2 ounces) 1 cup dried cranberries, divided Instructions: To Make Ahead: Store granola in airtight containers for up to 2 months. If you've never made your own granola, you'll be amazed at the difference in freshness and flavor-and at how easy it is. Use this recipe as a starting point for your own creativity: substitute dried blueberries or chopped dried apricots for the cranberries, or walnuts or hazelnuts for the almonds. Position racks in the top and bottom thirds of the oven; preheat to 325degreesF. Coat 2 large baking sheets with sides with cooking spray. Whisk apple juice concentrate, maple syrup, oil and brown sugar in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Remove from heat; stir in cinnamon and salt. Mix oats, wheat germ, almonds and sunflower seeds in a large bowl. Stir in the juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets. Bake the granola for 15 minutes, stirring once or twice. Reverse sheets top to bottom and back to front. Continue baking until lightly browned and aromatic, stirring frequently, about 15 minutes more. Transfer the baking sheets to wire racks; stir 1/2 cup dried cranberries into the granola on each sheet. Let cool completely. Prep Time: 30 minutes Per serving: 262 calories; 11 g fat (1 g saturated fat, 6 g mono unsaturated fat); 0 mg cholesterol; 37 g carbohydrates; 7 g protein; 5 g fiber; 67 mg sodium; 229 mg potassium Nutrtion Bonus: Magnesium & Fiber (20% daily value). 2 1/2 Carbohydrate Servings Exchanges: 1 starch, 1 1/2 other carbohydrate, 1 1/2 fat Cook Time: 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23374,"Lemon, Chicken and Orzo Soup with Spinach 2 tablespoons extra-virgin olive oil 1 carrot, sliced into thin rounds 1 rib celery, thinly sliced 1 small onion, chopped Kosher salt and freshly ground black pepper 1 clove garlic, finely chopped 4 cups low-sodium chicken broth 1/3 cup dry orzo 2 1/2 cups shredded cooked chicken 3 cups lightly packed baby spinach 2 tablespoons chopped fresh dill, plus sprigs for serving 1/2 lemon, zested Instructions: Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes. Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23375,"Cranberry Passion Fruit Sauce 2 (1-pound) bags fresh or frozen whole cranberries 3 cups sugar 1 1/2 cups passion fruit pulp, frozen and thawed 2 cups water Instructions: Bring the cranberries, sugar, passion fruit pulp, and water to a boil in a large saucepan over medium-high heat. Reduce the heat to low and simmer until the cranberries have broken down and the sauce is thick, 15 to 20 minutes. Transfer to a serving dish and cool. Cover with plastic wrap and refrigerate until ready to serve. Bring to room temperature before serving. ","[Riesling, Moscato, Vinho Verde]" 23376,"Warm Skate Salad 1 recipe court bouillon (see recipe) 1 (10-ounce) boneless, skinless skate wing Fine sea salt, to taste Freshly ground white pepper, to taste 5 cups mesclun (baby greens) 5 tablespoons vinaigrette (see recipe) 1 tablespoon thinly sliced coriander leaf 1/2 ripe tomato, peeled, seeded and cut into 1/4-inch dice 1 cup plus 2 tablespoons red wine vinegar 7 cups cold water 1 branch fresh thyme 1/2 small leek 1 (3-inch) piece peeled carrot 1 (3-inch) piece of celery 3 medium cloves garlic, peeled 2 bay leaves 1 teaspoon fine sea salt 1 1/2 teaspoons white peppercorns 2 teaspoons Dijon mustard 1 teaspoon fine sea salt 2 pinches freshly ground white pepper 3 tablespoons red wine vinegar 3 tablespoons sherry vinegar 1/2 cup plus 1 tablespoon olive oil 1/2 cup plus 1 tablespoon corn oil Instructions: Bring the court bouillon to a boil in a flameproof roasting pan. Season the skate with salt and pepper. Add the skate to the roasting pan and poach until a knife will go easily into the crease between the skate ribs, about 1 minute. In a bowl, toss the mesclun with 3 tablespoons of the vinaigrette. Arrange in a tall mound in the center of 2 dinner plates. As soon as the skate is cooked, separate it into thin strips, cutting through the natural creases in the fish. Drape the strips over the salad in a circle, as if making a teepee. Drizzle the skate with the remaining 2 tablespoons of vinaigrette. Scatter the coriander and the tomato over all. Serve immediately. Combine all ingredients in a large saucepan and bring to a boil. Boil for 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer up to 2 months.
In a mixing bowl, whisk together the mustard, salt, pepper and vinegars. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 23377,"Breakfast Navajo Taco 12 ounces Breakfast Potatoes, recipe follows 6 pieces Fry Bread, recipe follows 12 eggs 12 ounces ground beef Blackening spice, or curry spice and fennel seeds Blackening spice, or curry spice and fennel seeds
12 ounces black beans
6 ounces roasted red pepper, sliced 6 ounces red onion, chopped 12 ounces salsa 6 ounces Monterey Jack cheese 1 1/2 pounds medium red potatoes Olive oil, for drizzling 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon paprika 1 teaspoon chopped fresh chives 6 1/3 cups cake flour 1 1/2 tablespoons baking powder 1 tablespoon salt
6 tablespoons powdered milk 5 tablespoons shortening 2 cups water Vegetable oil, for frying Instructions: Prepare the Breakfast Potatoes according to the recipe below. While potatoes are cooking, prepare the Fry Bread according to the recipe below. In a medium pan, scramble the eggs and set them aside. Season the beef on each side with blackening spice. In a large skillet over medium heat, saute the beef until it is cooked until a medium doneness. Add the Breakfast Potatoes, black beans, and roasted peppers to the pan with the beef and stir until combined and heated through.
Preheat the oven to 350 degrees F. Place the fry bread on a baking sheet, and top each piece with some of the beef mixture. Top each taco with the scrambled eggs, onion, salsa, and cheese. Put the tacos in the oven and bake until the cheese is melted. Serve immediately. Preheat the oven to 425 degrees F. Cut the potatoes into quarters and put them in a large bowl. Drizzle olive oil over the potatoes and mix until lightly covered. In a medium bowl, combine the salt, pepper, onion powder, paprika, and chives and mix well. Pour the spice mix over the potatoes and mix well. Put the potatoes on a large baking sheet and bake until soft and browned, about 40 minutes. In a large bowl, mix the dry ingredients together. Add the shortening little by little until small balls form. Add 1 cup of water and mix it well with your hands; then add the rest of the water and knead the dough well. Cover the dough and let it rest for 30 minutes.
Divide the dough into 6 balls and then shape each ball into a flat circle, about 6 inches across. Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat; the oil should be at 350 degrees F before you begin frying. Fry the rounds in the oil, in batches, until golden brown. Place the fry bread on paper towels to soak up excess grease. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 23378,"Sweet Potato, Apple and Leek Casserole 2 tablespoons olive oil 2 medium leeks, white and light green parts sliced lengthwise and thinly sliced crosswise
Salt and freshly ground pepper
1 tablespoon fresh thyme leaves
1/2 cup heavy cream
1 large sweet potato (about 1 pound), peeled and sliced into 1/2-inch-thick rounds
1 large or 2 medium red skinned apples, such as Gala or Honeycrisp (about 12 ounces), halved, cored and cut into 1/4-inch slices
1/4 cup freshly grated Parmesan Instructions: Preheat the oven to 350 degrees F. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until tender but not browned, about 8 minutes. Add the thyme and then the cream and cook until the liquid thickens, about 2 minutes; set aside. In a 2-quart shallow baking dish, arrange the sweet potato in overlapping layers. Spread the leek mixture evenly over the potatoes. Arrange the apples in an overlapping layer on the leeks. Brush the apples with the remaining tablespoon of oil and sprinkle with the Parmesan. Cover tightly with aluminum foil and bake 40 minutes. Uncover and continue to bake until the Parmesan is golden brown and melted, about 20 minutes more. The tip of a paring knife should easily pierce the apples and potatoes. Let cool 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23379,"Fridge Gazpacho 12 strawberries, hulled 8 assorted tomatoes, roughly chopped 2 leaves fresh basil, plus more for serving 1 cucumber, roughly chopped 1 yellow bell pepper, stemmed and seeded
1 clove garlic, grated finely Kosher salt
Splash of red wine vinegar
Dried oregano, as needed Olive oil, for brushing and drizzling Sliced good bread, for serving Instructions: Throw the strawberries, tomatoes, basil, cucumber, bell pepper and garlic into a food processor with 1/2 teaspoon salt and pulse until you have a coarse puree. Taste, add the vinegar, some oregano and more salt if needed and chill until ready to serve. Brush a griddle pan with olive oil and grill the bread until toasted. Serve the gazpacho cold. Garnish with a drizzle of olive oil, some torn basil and the grilled bread on the side. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 23380,"Rum Balls 1 cup walnuts 2 cups crushed vanilla wafers 1 cup powdered sugar, plus extra for rolling 1 to 2 tablespoons golden rum Instructions: In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well. Add rum, a little at a time, just until moistened and it forms a soft pliable dough. Turn out dough onto work surface lightly dusted with confectioners' sugar. Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls. Roll again in confectioner's sugar to coat. ","[Riesling, Moscato, Vinho Verde, Cava]" 23381,"Sheet-Pan Pork and Potatoes 1 1/4 pounds small red-skinned potatoes, halved or quartered 2 yellow and/or red bell peppers, sliced 1/4 cup fresh cilantro, chopped (leaves and tender stems separated) 5 tablespoons extra-virgin olive oil 1 1/2 teaspoons dried oregano Kosher salt and freshly ground pepper 1 pork tenderloin (about 1 1/4 pounds) 4 cloves garlic (1 grated, 3 whole) 1 teaspoon ground cumin 1/4 teaspoon grated lemon zest, plus 1 tablespoon lemon juice 1 scallion, sliced Instructions: Place a baking sheet on the middle oven rack; preheat to 450?. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes. Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper. Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140? to 145?, 10 to 15 minutes. Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 23382,"Maple-and-Balsamic-Glazed Lamb Chops with Mint, Toasted Almonds and Feta Couscous Vegetable oil, for cooking Large handful of fresh thyme sprigs Salt and pepper 8 lamb chops or 8 lamb cutlets 1 bunch spring onions 2 ounces sliced almonds 11 ounces couscous 7 ounces good feta cheese Salt and pepper Extra-virgin olive oil, for drizzling 2 tablespoons maple syrup 1 tablespoon balsamic vinegar 1 ounce butter Small handful of fresh mint leaves Handful of pomegranate seeds, optional Salt and pepper Instructions: For the lamb: Put a large frying pan on medium heat with a good glug of oil. Run your fingers down the thyme sprigs to release their leaves and sprinkle them all over a large plate. Add a little salt and pepper and then squish the lamb chops or cutlets into the mix, turning them over to coat both sides. (This will give a lovely crust when cooked.) Fry them in the pan until they are golden brown, 3 to 4 minutes. Flip and cook, depending on how you like them done, 3 to 4 minutes more. Transfer them to a plate to rest for a few minutes, covered with foil (this will make them much more tender and juicy). Meanwhile, trim and slice the spring onions. Add the spring onions and salmonds to the frying pan and cook over medium heat, stirring every now and then, until the onions are wilted and the almonds golden, 1 to 2 minutes. For the couscous: Meanwhile, put some water on to boil. Pour the couscous into a medium bowl and just cover with the boiled water. Cover with plastic wrap and set aside for about 5 minutes. For the glaze: Combine the maple syrup, balsamic vinegar and butter in a small saucepan over high heat. Bring to a boil, then reduce to simmer, leaving it to bubble away for about 3 minutes, stirring from time to time. Once thickened and syrupy, remove from the heat and keep warm. Check that the couscous grains have absorbed all the water and are tender, then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of oil. Stir together and re-cover to keep warm. Divide the couscous among four serving plates. Sit the rested lamb chops on top and drizzle the glaze (and any resting juices) over. Scatter over the spring onion and almond mix. Rip up the mint leaves and scatter them over the top. If using, top with the pomegranate seeds and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 23383,"BBQ Ribs with Killer Mac and Cheese 2 cups white vinegar 1/2 cup paprika 1/2 cup kosher salt 3 tablespoons Worcestershire sauce 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 tablespoon ground black pepper 2 small or 1 large yellow onion, large diced 1 head garlic, sliced in half horizontally 2 racks pork spareribs (2 1/2 to 3 pounds each) Killer Mac and Cheese, recipe follows Olive oil, for cooking 1 Spanish onion, small diced 2 cloves garlic, finely chopped 1 green bell pepper, core and seeds removed, small diced 1 jalapeno pepper, stem and seeds removed, small diced One 14.5-ounce can diced tomatoes 14 ounces ketchup 1 cup brown sugar 1/2 cup apple cider vinegar 1/4 cup hot sauce 1/4 cup molasses 2 teaspoons ground black pepper, plus additional as needed 1 teaspoon liquid smoke 1 lemon, juiced Kosher salt Extra-virgin olive oil 6 slices bacon, cut crosswise into 1/2-inch pieces 3 tablespoons unsalted butter 1 onion, cut into 1/4 inch dice Kosher salt 1/2 cup all-purpose flour 1 quart whole milk, plus more as needed 1/4 cup dijon mustard Tabasco or other hot sauce 1 pound medium shells or other short pasta 2 cups grated Cheddar (about 8 ounces) 2 cups grated fontina cheese (about 8 ounces) 1 cup grated Parmesan (about 4 ounces) Instructions: For the boil: Add the vinegar, paprika, salt, Worcestershire, cayenne, cumin, black pepper, onion and garlic to a large pot, then add the ribs and cover with water until just submerged. Turn the heat to high and bring to a boil. Reduce to a simmer and cook until the ribs are tender, but still on the bone, 45 minutes to 2 hours. For the sauce: Meanwhile, add olive oil to coat a medium pot and turn the heat to medium-high. When the oil is shimmering, add the onion and cook until it begins to soften, a few minutes. Then add the garlic, bell pepper and jalapeno. Cook until the vegetables soften, about 8 minutes. Add the tomatoes, ketchup, brown sugar, vinegar, hot sauce, molasses, black pepper, liquid smoke, lemon juice and 1 cup water and stir to combine. Raise the heat to high and bring to a boil. Reduce to a simmer and cook until it coats the back of a spoon, 30 minutes to 2 hours. Taste and season with salt and pepper as needed. Heat a grill or grill pan over high heat. Remove the ribs from the pot and place on the grill. Cook until browned and grill marks appear, about 10 minutes. Flip over and grill on the opposite side. Brush the tops liberally with BBQ sauce and cook until the alternate side has grill marks. Flip again and coat with sauce. Continue to brush with sauce and flip every few minutes, until the sauce begins to caramelize, and a deep crust is formed. Remove the ribs from the grill and slice ribs to serve.
Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness! Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes. Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes. Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta. Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.) ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 23384,"Hominy-Jalapeno Cornbread Cooking spray 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Kosher salt 1 egg 1 cup milk 1 cup sour cream or plain Greek yogurt 2 tablespoons unsalted butter, melted 1/2 cup canned hominy, drained 1/2 cup pickled or roasted peppers, drained and chopped 1/2 cup walnuts, chopped 1 jalapeno pepper, minced Instructions: Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the hominy, pickled peppers, walnuts and jalapeno. Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 23385,"Oatmeal-Chocolate Chip Cookies with Currants 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour 1 cup old-fashioned rolled oats 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 cup semisweet chocolate chips 1/2 cup dried currants Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat on low speed until just combined. Stir in the chocolate chips and currants. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 23386,"Roast Turkey 1 (8 to 10 pound) turkey, neck and gizzards removed Kosher salt and freshly ground black pepper 1 medium onion, quartered 1 head garlic, halved Several sprigs fresh herbs, such as, thyme, parsley, rosemary, or sage 2 bay leaves 8 tablespoons unsalted butter (1 stick), melted Instructions: Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with 1/2 the butter and season again with salt and pepper. Tent the bird with foil. Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 in the thigh of the bird, about 45 minutes more. Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve. Serving Suggestions: Savory Mushroom Dressing ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 23387,"Salted Chocolate Banana Bread 1/2 cup (115 grams) unsalted butter, at room temperature, plus additional for greasing 1 1/2 cups (215 grams) all-purpose flour
1 tablespoon flaked sea salt, plus more for garnish
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup (190 grams) granulated sugar
1 1/4 cups (255 grams) smashed overripe bananas
1/2 cup (100 grams) sour cream
2 large eggs (100 grams) 1 teaspoon vanilla extract
3 1/2 ounces (90 grams) semisweet chocolate, roughly chopped
Chili powder, for garnish
Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg until well combined. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together until fully combined. Add the bananas and mix for about a minute to smash the bananas thoroughly. Add the sour cream, eggs and vanilla and, you guessed it, mix. Finally, add the flour mixture and mix until just combined. Tip: Do not overmix the batter, as it can make the crumb tough and result in large \worm\ holes. Melt the chopped chocolate over a double boiler or microwave it in a glass or plastic bowl in 30-second intervals, stirring between intervals so the chocolate does not burn. Allow the chocolate to cool slightly. In a medium bowl, mix 1 cup of the batter with the chocolate until well combined. Pour the banana batter into the prepared pan. Pour the chocolate batter in the center of the batter and swirl throughout the batter with a spoon to create the marbling effect. Bake until a toothpick inserted in the center of the loaf comes out clean, 50 to 55 minutes (okay, maybe one crumb. Or two). Allow the loaf to cool in the pan for 5 minutes, then transfer it from the pan to a cooling rack to continue cooling to room temperature, and you're done! Slice, sprinkle with flaked sea salt and a touch of chili powder. Boom. Banana chocolate deliciousness. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 23388,"Foil-Packet Shrimp Pasta Salt, to taste 1 pound linguine or fettuccine 3 tablespoons salted butter 3 tablespoons olive oil 1 1/2 pounds large shrimp, peeled, deveined, rinsed and patted dry 4 garlic cloves, minced 1/2 cup dry white wine Three 14.5-ounce cans diced tomatoes Black pepper, to taste 1/4 teaspoon red pepper flakes 1/2 cup heavy cream, warmed Basil and parsley leaves, torn 1/3 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the time for al dente on the package. Drain. Meanwhile, preheat the oven to 350 degrees F. Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half the shrimp, season with salt and cook until they're nicely browned and opaque, 1 1/2 to 2 minutes, turning once. Remove them to a plate and set aside. Repeat with more butter and oil, the remaining shrimp and some salt. Reduce the heat to medium. Add the remaining 1 tablespoon each butter and olive oil to the skillet. Throw in the garlic and stir to prevent it from burning, then stir in the wine. Let the liquid reduce a couple of minutes. Stir the tomatoes with their juices, 3/4 teaspoon salt, black pepper to taste and the red pepper flakes into the sauce. Simmer for about 7 minutes. Grab 2 large sheets of heavy-duty foil and overlap them by about 8 inches on a rimmed baking sheet. Pour the drained pasta onto the foil. Spoon the tomato sauce and sauteed shrimp on top, making sure you include all the juices. Tightly wrap the foil into a packet, rolling up the sides so it won't leak. Bake for 15 minutes. Open the foil packet right before serving, drizzle with the warm heavy cream and sprinkle with the basil, parsley and cheese. Be sure to get some of the sauce with each serving. It's heavenly! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 23389,"Peanut Butter and Jelly Foie Gras 3 cups unsalted blanched almonds 3 tablespoons honey 2 tablespoons canola oil 2 tablespoons hazelnut oil 2 teaspoons fleur de sel or kosher salt
4 cups Concord black grapes 2 cups sugar Juice of 1 lemon 8 slices/500 g grade A duck foie gras 4 slices brioche bread Sea salt and freshly ground black pepper Instructions: For the almond butter: Preheat the oven to 350 degrees F. In a bowl, mix together the almonds, honey, canola oil and hazelnut oil. Spread the almonds on a cookie sheet covered with parchment paper, sprinkle with salt and toast in the oven for approximately 10 minutes or until fragrant and lightly caramelized, watching them closely and stirring halfway through if necessary. Let cool for 1 minute. Cook's Note: Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult! In a food processor, add 3/4 of the roasted almonds. Process on high speed for 5 minutes or until you have the desired consistency. Scrape down the sides with a rubber spatula and process again to the desired smoothness. Add a few drops of oil if it's too thick. Adjust the seasoning, to taste. With a knife, chop the remaining almonds and keep aside to use as a garnish. For the grape jelly: Rinse the grapes and put them in a big pot with the sugar and lemon juice. Bring the mixture to a boil over high heat, stirring often, then reduce the heat to medium and simmer for about 20 to 25 minutes or until it starts to thicken. Skim the surface regularly to ensure a clear jam. Let it cool for 1 hour. Pour the mixture in a clean jar and reserve in the refrigerator. Grape jelly will keep for a week. For the duck foie gras: Season the foie gras with salt and pepper. In a pan on medium heat, saute the foie gras 20 seconds on each side or just until golden brown. Remove from the pan and set aside in a warm place. Add the brioche bread to the pan to soak up the remaining juices and duck fat and lightly toast on each side, about 2 minutes in total. When ready to plate, spread the almond butter on a slice of bread, cover with a slice of foie gras. Garnish with the grape jelly and the reserved crushed almonds. Notes The almond butter can keep in an air-tight container in the refrigerator for up to 2 months. Notes Hazelnut oil can be substituted with macadamia nut oil or grilled sesame oil. Roasted pecans, hazelnuts, macadamia, brazil nuts or peanuts work well, too. Combining different nuts is also fun to experiment with. The nut butter can also be flavored with spices like orange zest, cardamom, or cinnamon. The first and most important thing to consider when making a batch of peanut butter is buying fresh peanuts, or other nuts. Because nuts have such a high oil content, they can go rancid if stored improperly, or for too long. Buy your nuts from a busy store with a good turnover and you should have no problem. Nuts can be kept in the freezer for almost a year. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23390,"Greek 7 Layer Dip 2 cups hummus One 16-ounce jar roasted red bell peppers, drained and diced
2 cups store-bought tzatziki
2 English cucumbers, seeded and diced
1 1/2 cups sliced mixed Kalamata and Castelvetrano olives
1 1/2 cups crumbled feta
1 pint yellow cherry tomatoes, quartered
Juice of 1 lemon
1/4 cup chopped fresh parsley 8 pitas, cut into wedges
Instructions: In a shallow glass bowl or baking dish, begin layering in the ingredients in the following order: hummus, roasted red bell peppers, tzatziki, diced cucumbers, olives, feta and cherry tomatoes. Squeeze over the lemon juice and garnish with the parsley. Serve with the pita wedges. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23391,"Cuban Coffee Cupcakes 4 ounces cake flour 5 1/4 ounces sugar 2 teaspoons baking powder 1/2 ounce salt 6 ounces whole eggs 2 1/2 ounces liquid emulsified cake shortening, such as Fluid Flex 2 ounces milk 1/2 ounce instant espresso granules, such as Bustelo 7 ounces prepared dulce de leche (available at Latin-American grocery stores) 3 1/2 ounces chocolate toffee candy bar bits 2 teaspoons instant espresso granules, such as Bustelo 12 1/2 ounces sugar 6 1/2 ounces egg whites 20 ounces unsalted butter, softened 1/2 ounce coffee extract, such as Trablit Coffee and Milk Crispies, such as Sosa Crispies, for sprinkling 4 ounces sugar 1 tablespoon instant espresso granules, such as Bustelo Chocolate plaque, for decorating Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
Combine the flour, sugar, baking powder, salt and eggs into the bowl of an electric stand mixer. Whip the ingredients for 8 minutes on high speed. Scrape down the bowl, and add the liquid shortening and milk. Mix 8 more minutes at medium speed. Gently fold in the instant espresso granules. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely. For the caramel filling: Stir the dulce de leche, toffee bits and instant espresso granules together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
For the buttercream: Bring the sugar and 2 ounces water to a boil in a medium saucepot. Place the egg whites into the bowl of an electric stand mixer. When sugar syrup reaches 238 degrees F on a candy thermometer, begin whipping the egg whites. Cook the sugar syrup to 250 degrees F, and slowly pour the syrup into the whipped meringue. Whip on high speed until the meringue cools and stiff peaks are formed. Mix in the softened butter and coffee extract. Place into a piping bag fitted with a large star tip. For the pipettes: Bring the sugar and 2 ounces water to a gentle simmer. Remove from the heat and stir in the instant espresso granules. Fill 12 chemistry pipettes with the syrup. To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with coffee-toffee Cuban caramel filling. Pipe espresso swirl buttercream generously on top of the cupcakes. Sprinkle coffee and milk crispies on top of the cupcakes. Insert 1 Cuban coffee syrup pipette into each cupcake and place a chocolate plaque on top. ","[Sangiovese, Barbera, Tempranillo, Pinotage]" 23392,"Easy Cheese Danish 1 large egg plus 1 yolk 8 ounces cream cheese, softened
3 tablespoons sugar, plus more for dusting
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
One 17.3-ounce box frozen puff pastry sheets, thawed Instructions: Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper. Beat the whole egg with 1 teaspoon of water in a small bowl; set aside. Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth. Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar. Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23393,"Life's A Beach Cake 1 purchased angel food cake 10 large marshmallows 2 containers vanilla frosting Blue food coloring 1/2 cup sweetened flaked coconut Instructions: Place cake, wide side down, on serving platter. Fill hole in center of cake with marshmallows. Spread 1 1/2 containers of frosting evenly over top of sides of cake to coat completely. Stir food coloring, I drop at a time, into remaining 1/2 container of frosting until desired color is achieved. Transfer blue-colored frosting to pastry bag fitted with star tip. Pipe thick line of frosting around base of cake. Starting at base of cake and swirling in semicircular upward motion, drag wooden skewer through blue-colored frosting to form wave design. Arrange umbrellas on top. Arrange jellied candy octopus and chocolate seashells decoratively on cake. Sprinkle coconut around the base of cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23394,"Tarte Flambee 1/4 cup lukewarm water 3/4 teaspoon dry yeast 1/2 teaspoon sugar 3/4 cup all-purpose flour, plus a little more for dusting 1 tablespoon extra-virgin olive oil Pinch salt 1/2 pound slab bacon, cut into lardons Extra-virgin olive oil 3 large Spanish onions, thinly sliced Kosher salt 1/2 cup creme fraiche 1/2 cup fromage blanc or high quality ricotta 1 bunch fresh chives, finely chopped Instructions: For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes. Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball. Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour. For the topping: Preheat the oven to 400 degrees F. Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels. Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don't rush it! When the onions are really brown and sweet, remove them from the heat and reserve. Combine the creme fraiche and fromage blanc. Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes. Remove the dough from the oven. Schmear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions. Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 23395,"Agua Fresca 1 large ripe cantaloupe or honeydew, seeded and diced; or 1 small watermelon, seeded and diced; or 1 pineapple, diced, or other fruit, similarly prepared 1/4 cup sugar, more or less, optional Chopped fresh mint, optional Juice of 1 lime Instructions: Puree fruit in a blender, adding just enough water or water and ice to blend. Strain puree through a fine sieve if it is fibrous or seedy. Put puree in a pitcher, adding more water or water and ice to make a total of 8 cups. Stir in sugar and mint, if using, and lime juice to taste. Serve. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 23396,"Wild Mushroom Crostini Topping 2 cups wild mushrooms, chopped (such as cepes, morels, chanterelles, hen of the woods) 2 teaspoons garlic, minced 1/2 cup scallions, minced 2 tablespoons extra virgin olive oil 2 tablespoons flat-leaf parsley, finely chopped 2 tablespoons plain sun-dried tomatoes, chopped Salt and freshly ground black pepper Instructions: In a skillet set over medium heat, heat olive oil until hot. Add the scallions and cook until softened. Add the mushrooms, salt and pepper and cook, stirring occasionally, 5 minutes. Add remaining ingredients and cook, stirring occasionally, 3 minutes more. Transfer to a food processor and puree. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 23397,"Dill Minestrone Soup Kosher salt 1 cup small pasta shells 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, finely chopped 4 ounces Canadian bacon, finely chopped 2 cloves garlic, finely chopped 1 teaspoon Worcestershire sauce 1/3 cup chopped fresh dill 8 cups precut mixed vegetables 4 cups low-sodium chicken broth Freshly ground pepper 1/3 cup sour cream Paprika, for topping Whole-wheat rolls, for serving (optional) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a bowl; drizzle lightly with olive oil and set aside. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, Canadian bacon, garlic, Worcestershire sauce and half of the dill and cook, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes. Add the mixed vegetables and 1/4 cup water to the pot; cover and cook until beginning to soften, 4 minutes. Add the broth, 2 cups water, 1 teaspoon salt, and pepper to taste. Bring to a high simmer and cook, uncovered, until the vegetables are tender, 12 to 15 more minutes. Stir in the pasta and the remaining dill; season with salt and pepper. Divide the soup among bowls. Top with the sour cream and sprinkle with paprika. Serve with rolls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23398,"Yucatan Chicken Puffy Tacos with Peanut-Red Chili BBQ Sauce and Red Cabbage Slaw 1/2 cup fresh squeezed orange juice 1/4 cup fresh squeezed lime juice 2 tablespoons ancho chili powder 3 cloves garlic, coarsely chopped 6 chicken thighs 2 tablespoons canola oil Salt and freshly ground black pepper Peanut-Red cl BBQ Sauce, recipe follows 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 5 cloves garlic, coarsely chopped 3 cups canned plum tomatoes and juices, pureed 1 cup water 1/4 cup ketchup 1/4 cup red wine vinegar 1/4 cup Worcestershire sauce 3 tablespoons Dijon mustard 3 tablespoons dark brown sugar 2 tablespoons honey 1/4 cup molasses 3 tablespoons ancho chili powder 3 tablespoons pasilla chili powder 2 tablespoons pureed chipotle chiles in adobo, pureed Salt and freshly ground pepper 1 tablespoon canola oil 2-inch piece fresh ginger, peeled and finely chopped 1 1/2 cups Mesa BBQ Sauce 2 cups homemade chicken stock or low-sodium canned chicken broth 2 tablespoons soy sauce 1/4 cup peanut butter Salt and pepper 1/2 head red cabbage, finely shredded 1 small red onion, halved and thinly sliced 1/4 cup rice wine vinegar 1/2 cup freshly squeeze orange juice 1/4 cup canola oil 1 tablespoon honey 1/4 cup chopped cilantro leaves 2 tablespoons finely chopped fresh mint leaves 3 cups corn masa mix 1 1/2 teaspoons salt 2 1/4 cups warm water Vegetable oil, for frying Shredded chicken, guacamole, beans and cheese or your favorite filling 1/2 finely chopped roasted peanuts 1 tablespoon light brown sugar 2 tablespoons finely chopped cilantro leaves Instructions: Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator. Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling. Place tacos, chicken, peanut-red chili sauce, red cabbage slaw and relish in bowls and on serving platters and serve. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container. Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper. Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving. Combine the masa mix, salt and warm water in a large bowl and mix until a smooth dough forms. Pull off pieces of dough and roll them into balls about the size of a ping pong ball. Cut a quart size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line the tortilla press as you shape the tortillas so they do not stick: Lay 1 side of the plastic over the bottom of the press. Place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla and press firmly down on the dough to shape the tortilla. Meanwhile, pour 2 inches of vegetable oil into a large deep pot and heat to 350 degrees F. Drop a tortilla into the hot oil and, using a metal spatula, repeatedly douse the tortilla with the hot oil until it begins to puff up. Flip it over and, using the spatula, make an indentation in the center of the tortilla to form a taco shape. Transfer to paper towels to drain. Fill each taco with 2 tablespoons of shredded chicken, guacamole, beans and cheese or your favorite filling. Combine all ingredients in a small bowl just before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 23399,"Quinoa Mediterraneana 2 cups quinoa 4 cups water, plus 4 1/2 cups water 1 teaspoon sea salt 2 tablespoons olive oil 1/2 cup sliced marinated artichoke hearts 1/4 cup sliced pitted Kalamata olives 1/2 bunch fresh spinach, cleaned and cut into chiffonade 1 cup cherry tomatoes, halved 2 tablespoons flat-leaf parsley, finely chopped 1/2 cup Greek dressing, recipe follows 1/2 cup crumbled goat feta Handful toasted pine nuts 1 tablespoon lemon freshly grated zest 1/2 cup balsamic vinegar 1/4 cup orange juice 1/4 cup olive oil 1 teaspoon dried oregano 1 teaspoon dried mint 1 teaspoon dried fresh basil Sea salt and black pepper Instructions: Cover quinoa with 4 cups of water and rub the grains between the palm of your hands for 2 seconds. Drain and repeat the process 1 more time. Bring 4 1/2 cups water to a boil; add quinoa, sea salt, and olive oil. Cover, lower heat, and simmer for 15 to 20 minutes or until water is absorbed. Let cool, then fluff with a fork. Add the artichoke hearts, Kalamata olives, spinach, cherry tomatoes, parsley, and Greek dressing, and toss to mix well. Sprinkle with pine nuts and goat feta. Whisk together all the ingredients in a bowl. Check and adjust the seasonings. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23400,"Sizzling Shrimp Santorini 1/4 cup extra-virgin olive oil 1 white onion, chopped 1/2 teaspoon Greek Seasoning, recipe follows 1/2 teaspoon dried oregano 5 medium tomatoes, blanched, peeled and chopped Sea salt 3 tablespoons finely chopped fresh flat-leaf parsley 8 jumbo shrimp, peeled and deveined 5 ounces Greek feta cheese, crumbled 1/4 cup kalamata olives Thick-crusted bread, for serving 2 teaspoons dried oregano 2 teaspoons dried parsley 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 teaspoon dried rosemary 1/2 teaspoon freshly ground pepper 1/2 teaspoon sea salt Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until nearly translucent, about 5 minutes. Add the Greek Seasoning, oregano and tomatoes, and season with sea salt. Simmer until the sauce thickens slightly, about 15 minutes. Stir in the parsley and shrimp.
Transfer the shrimp mixture to a small baking dish. Top with the feta. Bake until the shrimp are cooked through, about 25 minutes. Add more Greek Seasoning and sea salt if desired. Garnish with the olives. Serve hot, with the crusty bread for dipping. Combine the oregano, parsley, garlic powder, onion powder, rosemary, pepper and sea salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23401,"Amatriciana Sauce 1 tablespoon olive oil 4 ounces pancetta or bacon, thinly sliced
1/2 medium yellow onion, thinly sliced
3 cloves garlic, thinly sliced
2 pinches crushed red pepper
One 28-ounce can whole tomatoes, crushed, with juices Kosher salt About 1 pound of your favorite pasta 3 tablespoons finely grated Pecorino-Romano or Parmesan, plus more for serving
Instructions: In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Add the onions to the skillet and saute until translucent, 7 to 8 minutes. Stir in the garlic and a pinch of crushed red pepper (a generous pinch if you like spicy). Cook, stirring, about 2 minutes. Add the tomatoes and use a wooden spoon to break up any large pieces. Add the pancetta back to the skillet. Add salt and a pinch of crushed red pepper. Bring to a low simmer, cover and cook until the flavors have melded and the sauce is slightly thickened, 20 to 30 minutes.
While the sauce cooks, bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. Stir 1/2 cup of the pasta water into the sauce (skip this step if using gluten-free pasta), then drain the pasta. Add the pasta and cheese to the sauce and toss to coat. Serve with additional cheese. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 23402,"Malted Milk Shakes 1 pint vanilla ice cream 1 cup sweetened condensed milk 1 cup crushed ice 1/4 cup malt powder 1 tablespoon molasses Instructions: Combine the ice cream, condensed milk, crushed ice, malt powder and molasses in a blender and blend until thick and smooth. Serve immediately in chilled glasses with straws and spoons. ","[Chardonnay, Riesling, Gewrztraminer]" 23403,"Beef Bourguignon 2 2 ribs celery, halved 5 cloves garlic, smashed 1 large onion, peeled and quartered 3 fresh bay leaves 2 carrots, peeled and halved One 750-ml bottle red wine, such as Burgundy 4 pounds beef chuck, cut into 1-inch chunks 1 large onion, peeled and cut into 1/4-inch dice Extra-virgin olive oil 1/4 cup tomato paste Kosher salt 1/2 cup all-purpose flour 3 to 4 cups beef stock 3 fresh bay leaves 8 ounces slab bacon, cut into lardons 1 pound cremini or white button mushrooms, quartered 2 carrots, peeled and cut into 1/4-inch dice 2 ribs celery, cut into 1/4-inch dice 2 cloves garlic, finely chopped 1 bundle fresh thyme 1 pound red bliss potatoes, quartered 1/2 bunch fresh chives, finely chopped, for garnish Crusty bread, for serving Active Time: 1 hour 40 minutes Total Time: 7 hours 40 minutes Instructions: Marinade: Stew: For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.) For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade. Preheat the oven to 350 degrees F. Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet. After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits. Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven. Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour. Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 23404,"Bnh Xo\u202f 1 1/2 cups all-purpose flour 1/2 cup rice flour 1 tablespoon cornstarch 2 teaspoons turmeric powder 1 teaspoon kosher salt About 11 ounces beer 8 ounces coconut milk 3 scallions, thinly sliced 1 tablespoon baking soda 8 ounces medium shrimp (41/45 or 51/60), peeled and deveined High-heat cooking oil, such as peanut, canola or grapeseed oil, for frying 1/2 medium yellow onion, thinly sliced 4 cups bean sprouts 1 Persian cucumber, thinly sliced 6 leaves green leaf lettuce 3 sprigs mint 3 sprigs cilantro 13 sprigs Vietnamese basil 8 to 10 perilla leaves 12 rice paper rounds Nuoc Mam Dipping Sauce, recipe follows, for serving 1/2 cup julienned carrot 1/2 cup julienned daikon 1/2 cup fish sauce 1/2 cup sugar 1/4 cup lime juice 2 tablespoons rice vinegar 1 to 3 Thai chiles, finely chopped 1 to 2 cloves garlic, minced Instructions: For the batter: Whisk together the all-purpose flour, rice flour, cornstarch, turmeric and salt in a large bowl. Whisk in the beer and coconut milk. Let rest for 15 to 30 minutes so the flour can absorb all the liquid. For the filling: While the batter rests, bring a small saucepan three-quarters full of water to a simmer. Stir in the pork and baking soda. Simmer until the pork is cooked through, opaque and tender, 10 to 15 minutes. Cut the shrimp in half lengthwise if the shrimp are thicker than 1/2 inch. To make the crepe: Stir the scallions into the batter. Heat a 9-inch nonstick pan on medium-high heat for about 2 minutes. Add 1 tablespoon of the oil, 1/4 cup of the sliced onions, 3 to 5 slices of pork and 3 to 5 pieces of shrimp. Saut until the pork is light brown and the shrimp are half cooked, 2 to 3 minutes. Ladle in 6 to 8 ounces batter and rotate the pan so the batter is distributed evenly and covers the bottom. After you see the edges crisp and start to pull away, lower the heat to medium and cook for about 1 minute, allowing the bottom to sear, crisp and brown. Top with about 1 cup of the bean sprouts and cover with a lid to steam the sprouts and cook the top of the crepe, 2 to 3 minutes. Remove the lid and place a few drops of oil around the crepe between the edges of the crepe and the pan to crisp up the crepe for 2 to 3 minutes. Once the bottom is golden brown, slide the crepe onto a plate, then fold in half. Repeat with the remaining filling and batter, adding additional oil. For the vegetable plate garnish: Arrange a plate with the cucumbers, lettuce, mint, cilantro, basil, perilla leaves and rice paper. Serve the crepes with the vegetable plate and Nuoc Mam Dipping Sauce. Combine the carrot, daikon, fish sauce, sugar, lime juice, rice vinegar, chiles, garlic and 1/2 cup water in a bowl and stir to dissolve the sugar completely. This uncooked version is bright and fresh. You can also bring this to a boil for a more syrupy version. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23405,"Fried Cheese with Purple Pride Sauce 2 quarts peanut oil 1 pound mozzarella 1/4 pound thinly sliced prosciutto 1 cup all-purpose flour 1/2 tablespoon garlic powder 1/4 tablespoon onion powder 1/4 tablespoon paprika 3/4 cup buttermilk 1 egg 1/4 cup panko bread crumbs 1/4 pound Parmesan, finely shredded 1 cup sour cream 1 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon paprika 1 tablespoon celery salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon salt 1 tablespoon freshly ground black pepper 1/2 pound blackberries Instructions: Heat the peanut oil in a deep-fryer or heavy-bottomed pot to 375 degrees F. Cut the mozzarella into 1/2 by 1/2 by 2-inch strips and wrap them with prosciutto. Mix the flour, garlic powder, onion powder and paprika together in a bowl. Add the buttermilk and egg and whisk until combined. In a shallow bowl, combine the panko and finely shredded Parmesan. Insert skewers into the mozzarella, dip them into the batter, then coat them with the panko mixture. Deep-fry, in batches if necessary, until golden brown, approximately 2 minutes. Transfer the mozzarella to a serving platter. Combine all of the dipping sauce ingredients, except the blackberries, in a medium bowl. Mash the blackberries through a metal strainer to remove the seeds. Mix the blackberry juice into the dipping sauce and serve with the cheese sticks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23406,"Beet Sliders 5 quarts water 1/2 cup sea salt, plus a pinch 1 tablespoon dried dill 6 dried arbol chiles 1/4 cup coriander seeds 1 tablespoon caraway seeds 1 large carrot, coarsely chopped 2 stalks celery, coarsely chopped 1/2 large yellow onion, coarsely chopped 4 tablespoons seasoning sauce (recommended: Maggi) 6 to 8 whole beets (depending on size) Olive oil Green Goddess Dressing, recipe follows Sliced red onions, for serving 16 to 18 slider buns, toasted 1 bunch fresh tarragon, stemmed, finely chopped 1/2 bunch fresh parsley, stemmed, finely chopped 1 bunch green onions, finely chopped 1/2 cup buttermilk 1 tablespoon lemon juice 1/2 cup white wine vinegar 1 cup sour cream 2 cups mayonnaise Salt and pepper Instructions: In a large stock pot, combine and the water, 1/2 cup sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour. Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side. Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun. Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23407,"Tex-Mex Steak Fajitas with Peppers and Onions 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 skirt steak 1 tablespoon olive oil 1 lime, juiced 2 red bell peppers, cut into 1-inch strips 2 yellow bell peppers, cut into 1-inch strips 2 large red onions, thickly sliced 3 tablespoons olive oil 2 limes, juiced Kosher salt Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar Instructions: For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle cl powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the skirt steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking. For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 23408,"My Not Kosher Matzoh 1 1/2 cups semolina flour, finest grind 1 1/2 cups all-purpose flour 2 teaspoons salt 4 eggs 1/2 cup extra-virgin olive oil 2 tablespoons kosher salt 2 tablespoons fresh thyme leaves 1/2 cup finely chopped onion Instructions: Place the flours, salt, eggs, and half of the olive oil in the bowl of a food processor fitted with a steel blade or an electric mixer fitted with a dough hook. Mix or process until the dough forms a ball. Turn the dough out into a clean bowl and cover with a damp towel, Let it rest at room temperature for at least 2 hours. Preheat the oven to 400 degrees F. Using a pasta machine or a rolling pin, roll out the dough until it is very thin, like lasagna (number 1 on the pasta machine or as thin as possible without tearing). You should have approximately 6 sheets, about 6 by 10-inches each. Place the dough on baking sheets and brush very lightly with the remaining olive oil. Sprinkle lightly with the salt, thyme, and onion. Bake the matzoh for about 10 minutes, or until golden brown and crispy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23409,"Salmon with Greens and Shiitake Mushrooms 2 skinned salmon fillets, preferably organic 2 tablespoons vegetable or peanut oil 1 clove garlic, finely minced Generous 1/2 cup shiitake mushrooms, stemmed and sliced 14 ounces, about 1 3/4 cups bok choy, stalks separated from the leaves, roughly chopped 3 tablespoons soy sauce 1 teaspoon sesame oil Salt and freshly ground black pepper Instructions: In a nonstick pan or griddle over medium-high heat add salmon and cook for about 4 minutes per side, flipping with a spatula. While the salmon is cooking, to a large cold skillet, add 2 tablespoons oil and garlic, then, turn pan on to protect garlic from burning. Add sliced mushrooms, and bok choy stalks, stirring constantly for 1 minute. Cover pan and cook for 5 minutes. Remove the lid and add the bok choy leaves, soy sauce, sesame oil, and continue to cook for another 2 to 3 minutes or until the leaves have wilted. Pile the mushrooms and greens on a plate with the salmon. Season with salt and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23410,"Thai-Style Tacos 1 cup very thinly sliced cabbage 1 cup shredded green papaya 1 cup shredded cucumber 2 tablespoons rice wine vinegar
1/2 teaspoon sugar
Juice of 2 limes
Kosher salt and freshly cracked black pepper
1/2 cup chopped scallions 1/4 cup smooth peanut butter
2 teaspoons soy sauce
1 teaspoon mirin
1 teaspoon hot sauce
1 teaspoon grated ginger 1 lime, zested and juiced
1 clove garlic, grated on a zester
Kosher salt and freshly cracked black pepper
1/2 rotisserie chicken, skin and bones discarded, meat shredded
6 corn tortillas, toasted 1/2 cup peanuts, chopped
1/2 cup fresh cilantro leaves
1/2 cup fresh Thai or Italian basil leaves 1 red jalapeno or Fresno cl, very thinly sliced
Lime wedges, for garnish
Instructions: For the slaw: In a medium bowl, combine the cabbage, green papaya and cucumber. Toss with the vinegar, sugar and lime juice. Season with salt and pepper; set aside. For the chicken and sauce: In a separate bowl, combine the scallions, peanut butter, soy sauce, mirin, hot sauce, ginger, lime zest and juice, garlic and about 2 tablespoons water; add more or less water depending on how thick you want the sauce. Season with salt and pepper. Toss a small amount of the sauce with the chicken to moisten. For serving: Top the toasted tortillas with the chicken, followed by some of the sauce and slaw. Garnish with the peanuts, cilantro, basil, cl and lime wedges.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23411,"Macadamia Nut Crust 5 ounces (approximately 1 1/4 cups) roasted macadamia nuts, ground 1/2 cup panko (Japanese-style bread crumbs) 1/4 cup sugar 2 tablespoons all-purpose flour 1/4 teaspoon salt 3 tablespoons butter, melted Instructions: In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine. Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 23412,"Grandmother's Banana Stew with Tapioca Pearls (Chuoi Chung) 3 cups water 1/3 cup tapioca pearls (1/16 inch wide) 1 cup unsweetened coconut milk (preferably Mae Ploy brand) 1/3 cup sugar, or to taste Pinch salt 3 ripe but firm bananas 2 tablespoons chopped roasted peanuts Instructions: Bring the water to a rolling boil in a medium saucepan over high heat. Add the tapioca pearls and stir to separate. Reduce the heat to low and simmer until the tapioca becomes translucent, about 20 minutes. Add the coconut milk, sugar and salt and stir well. Five minutes before the end of cooking time, peel the bananas and cut them in half lengthwise. Cut each piece again into 4 pieces. Add them to the pan and cook until just soft. At this point the tapioca pearls should be clear and cooked. Remove from the heat and transfer to individual dessert bowls. Garnish with the peanuts and serve hot or at room temperature. (The pudding will thicken as it cools.) ","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 23413,"Pineapple Infused Vodka and Grand Marnier 1 large glass container with a lid 1 sweet pineapple peeled, cored and sliced 1 bottle of vodka, 750 ml 2 1/2 ounces pineapple infused vodka 3/4 ounce Grand Marnier Orange peel Instructions: To infuse the vodka. Place an entire ripe pineapple, peeled, cored, and sliced, in a glass container and cover with a bottle of vodka. Refrigerate pineapple for at least 48 hours. To assemble the drink. Pour 2 1/2 ounces of pineapple infused vodka and 3/4 ounces of Grand Marnier in cocktail shaker filled with ice. Shake vigorously and strain into a chilled martini glass. Garnish with orange peel. ","[Vodka, Cointreau, Prosecco]" 23414,"Gingerbread Cookies 1/2 cup firmly packed brown sugar 1/2 cup vegetable shortening 1 cup corn syrup (light or dark) 4 cups all-purpose flour 2 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon grated nutmeg 1/4 teaspoon allspice Royal Icing, recipe follows 5 tablespoons meringue powder (found in cake decorating stores)
1/2 cup minus 2 tablespoons water
OR
2 egg whites*, at room temperature
1/2 teaspoon cream of tartar
2 teaspoons water
1 pound confectioners' sugar
Instructions: Make the Cookies: Preheat the oven to 350 degrees F.
Put the brown sugar, shortening, and corn syrup in a saucepan and heat on medium, stirring constantly until the shortening is melted. Put all of the dry ingredients in a large bowl; then add the warm sugar mixture, stirring until all of the ingredients are well blended. The dough will appear crumbly but will hold together when rolled out. Use the dough immediately, while it is still warm. If it starts to crumble, place it in a warm oven for 1 to 2 minutes until it softens a bit.
To make decorated cutout cookies; Roll out the dough to about 1/8-inch thick on a lightly floured surface. Cut out gingerbread women and men with cookie cutters. Place the cookies on foil-lined cookie sheets and bake until golden brown, about 10 to 15 minutes. Cool the cookies on racks before decorating.
To decorate, tint a recipe of royal icing to your desired colors. Keep the icing covered with a damp towel while you are working to prevent it from drying out. To cover a cookie with icing, thin some of the icing with a little water and spread it on the cookie with a knife or metal spatula. Leave some of the icing thick for piping borders or other designs, using the #2 tip. Add dragees, edible glitter, colored sprinkles, or other decorations to the wet icing. To attach candies to un-iced cookies, brush a thin layer of clear piping gel on the cookie with a small paintbrush and add decorations. Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.
Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature. Yield: 2 1/2 cups ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23415,"Apple Julep 4 cups apple juice 1 cup orange juice 1 cup pineapple juice 1/4 cup lemon juice Crushed ice Instructions: Mix the apple juice, orange juice, pineapple juice and lemon juice together in a large pitcher and serve over crushed ice. ","[Chardonnay, Sauvignon Blanc, Riesling]" 23416,"Sorghum Caramel Apples 2 cups packed brown sugar 1 cup sorghum syrup 1/2 cup (1 stick) butter
One 14-ounce can sweetened condensed milk
8 Honeycrisp or Pink Lady apples (any apples are fine, but I like these the best)
4 cups roughly chopped popcorn
2 cups chopped burned peanuts (burned peanuts are peanuts that are burned on just one side in a skillet) Instructions: Fill a glass with ice water and set aside. Combine the brown sugar, sorghum and butter in a saucepan and heat on medium until the butter melts, 3 to 5 minutes. Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute. Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water, or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes. Let the mixture stand for 5 minutes before dipping the apples. Skewer each apple through the core with a craft stick. Holding an apple by the stick, dip it in the caramel and roll to coat; allow the excess caramel to drip off. Dip in the popcorn or the burned peanuts and place on a sheet of wax paper to cool. Repeat with the remaining apples. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 23417,"Shrimp and Chorizo Skewers 2 cloves garlic, finely chopped 2 teaspoons paprika 1/2 cup olive oil 1 pound Spanish chorizo, sliced into 1/2-inch pieces 2 pounds large shrimp, peeled and deveined, tails left on 20 (6-inch) bamboo skewers, soaked in water Sea salt Freshly ground black pepper 2 lemons, cut into small wedges Instructions: In a small bowl, whisk together the garlic, paprika and olive oil. Set aside Put a slice chorizo into the curve of a shrimp. Thread a skewer through the shrimp starting at the tail and working your way up through the chorizo into the shrimp. Repeat with remaining shrimp and chorizo. Pour half of the marinade on the bottom of a large baking dish and spread out to evenly coat the bottom of the dish. Put the finished skewers on top and brush the remaining marinade evenly over the top of the skewers. Cover with plastic wrap and refrigerate for at least 10 minutes or up to 1 hour. Heat a grill or grill pan to medium-high heat. Season the skewers with salt and pepper, to taste. Grill the skewers for 3 minutes per side. Remove from the grill to a serving platter and serve with lemon wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 23418,"Rock Candy 1 1/2 cups granulated sugar 1 cup water Sugar thermometer 1 8-inch square pan (Note: this pan will be ruined for anything else in the future.) Butcher's twine Instructions: Punch holes at the top edge of a thin 8-inch square pan so that you will be able to lace 7 strings from one side of the pan to the other. Place the laced pan in a pan deep enough to catch any leaking syrup. Dissolve 2 1/2 cups of sugar in 1 cup water and cook without stirring to the hard-ball stage, 247 degrees to 252 degrees. Pour the syrup into the laced pan. It should reach a level about 3/4-inch above the strings. Cover the surface with a piece of foil. Watch and wait. The syrup may take as long as a week to crystallize. Lift out the laced pan. Cut the strings and dislodge the rock candy. Rinse quickly under cold water and put on racks to dry in a very low-temperature oven. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 23419,"Starry Starry Night 1 1/2 ounces Van Gogh Double Espresso Vodka 1 1/2 ounces Stoli Vanil Vodka 2 ounce fresh brewed espresso, room temperature Instructions: Combine all ingredients in a cocktail shaker and mix with ice. Serve in a chilled martini glass with a coffee bean garnish. ",[Espresso Martini] 23420,"Instant Pot Corn Pudding 4 tablespoons unsalted butter, well softened, plus more for the pan 4 ounces cream cheese, well softened 1 14.75-ounce can cream-style corn 2/3 cup yellow cornmeal 1/4 cup grated Parmesan cheese 1 large egg, lightly beaten 2 teaspoons sugar 1/2 teaspoon paprika Kosher salt and freshly ground pepper 1/3 cup milk 1/3 cup grated pepper Jack cheese 1/3 cup grated sharp cheddar cheese Instructions: Fold a long piece of foil in half lengthwise; continue to fold in half lengthwise until you end up with a long skinny strip of foil. (This will help lower the pan into the Instant Pot and then lift it out after cooking.) Butter the bottom and sides of a metal or silicone round pan that fits inside a 6- or 8-quart Instant Pot. Combine the butter and cream cheese in a large bowl and whisk together until very smooth and creamy. (If lumpy, microwave in 10-second intervals, stirring until smooth.) Add the creamed corn and whisk again until thick. Add the cornmeal, parmesan, egg, sugar, paprika, 1/2 teaspoon salt and a few grinds of pepper and whisk to combine, switching to a rubber spatula when the mixture becomes too thick to whisk. Stir in the milk, pepper Jack and cheddar until combined. Pour the batter into the pan and cover with foil; tightly crimp the edges. Pour 2 cups water into the Instant Pot and fit with a rack or trivet. Lay the foil strip under the pudding pan and use the ends to lower the pan into the pot (leave the foil strip in place). Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 50 minutes. When the time is up, let the pressure release naturally, about 20 minutes. Carefully remove the lid and blot any excess water from the top of the foil. Using the foil strip, carefully remove the pan from the Instant Pot and transfer to a rack. Uncover the pan and let the corn pudding cool slightly; serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23421,"Lobster with Macadamia Nut Butter 1 pound butter, softened 1/4 cup chopped Italian parsley leaves 3 shallots finely chopped 2 tablespoons chopped garlic 3 lemons, juiced 1 teaspoon Worcestershire sauce Salt and pepper 1/4 cup roasted and chopped macadamia nuts 10 (1 1/2 to 2 pound) lobsters Instructions: Combine butter and all parsley, shallots, garlic, lemon, Worcestershire sauce, salt, pepper and macadamia nuts. Mix very well and roll into cylinder with waxed paper. Place in refrigerator for about 2 hours. When ready cut into circles. Cut lobster, lengthwise, into 2 pieces and place on the grill. Grill for about 5 to 6 minutes and when done place the macadamia nut butter circles on top of lobster meat and let it melt on the grill. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23422,"Seared Salmon Fillet 2 teaspoons extra-virgin olive oil 4 (6-ounce) salmon fillets, skin on Salt and pepper Dill fronds, for garnish Lemon slices, for garnish Instructions: Heat a large non-stick pan over high with olive oil. Liberally season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 7 minutes or until well browned and cooked about three quarters of the way through. Turn fillets and cook about 3 minutes more, or until still just barely pink in the center. Serve immediately, with the skin side up. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23423,"Tropical Oatmeal Chocolate Chip Cookies 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground allspice 1 1/2 sticks (6 ounces) unsalted butter, softened 3/4 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups old-fashioned oats 3/4 cup bittersweet chocolate chips 1/2 cup sweetened shredded coconut 1/2 cup chopped pecans 1/2 cup chopped mixed dried fruit, such as mango, pineapple or papaya Instructions: Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla. With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight. Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats. Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet). Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23424,"Olive Oil Sorbetto with Berries and Balsamic 1 cup sugar 1/4 teaspoon salt
10 fresh basil leaves
1 egg white
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
2 cups mixed berries
2 tablespoons good aged balsamic vinegar or saba
Instructions: Combine the sugar, salt and basil with 1 cup water in a small saucepan and place over medium heat. Bring the mixture to a simmer, stirring occasionally to help dissolve the sugar. Simmer gently for 2 minutes. Using a slotted spoon, remove the basil from the simple syrup and discard. Whisk the egg white in a medium bowl until frothy. Whisk the hot syrup into the beaten egg white. Whisk in the lemon juice and olive oil. Switch to a rubber spatula and stir occasionally for 5 minutes or until just warm to the touch. Refrigerate until completely chilled, stirring occasionally, about 2 hours. To freeze the sorbetto, use a handheld blender to emulsify the base mixture. When the base looks creamy and smooth, pour it directly into an ice cream maker and churn according to the manufacturer's directions, about 15 minutes. When the mixture is the consistency of a thick milkshake (do not overprocess or it will separate), transfer to an airtight container and freeze until ready to serve, at least 3 hours and up to overnight. To serve, scoop the sorbetto into a small coupe or bowl, sprinkle with berries and drizzle with balsamic. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 23425,"Smith Island Chocolate Peanut Butter Layer Cake 10 large chocolate peanut butter cups Nonstick cooking spray 3 cups cake flour, plus more for pan 1 tablespoon baking powder 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 2 cups granulated sugar 5 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups buttermilk Chocolate Frosting, recipe follows 2/3 cup whole milk 3 large egg yolks 1 tablespoon plus 1 teaspoon all-purpose flour 1 1/3 cups confectioners' sugar Salt 1 teaspoon pure vanilla extract 3 sticks unsalted butter, cut into tablespoon pieces and softened 8 ounce milk chocolate, melted and cooled 2 ounce unsweetened chocolate, melted and cooled Instructions: Pulse 4 peanut butter cups in a food processor into small chunks; transfer to a bowl. Pulse the remaining 6 peanut butter cups into a fine powder; transfer to another bowl. Chill both until ready to use. Preheat the oven to 350 degrees F. Grease four 8-inch round cake pans with cooking spray. Dust flour and knock out any excess. Set aside.
In a medium bowl, sift together the flour, baking powder and salt.
Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer fitted with a paddle attachment or beaters. Beat on medium-high speed until the butter is light and creamy in color, about 3 minutes. Stop and scrape the bowl. Cream the butter for an additional minute. Add the granulated sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time. Reduce the mixer speed. Stir the vanilla into the buttermilk. Add the dry ingredients to the butter alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
Divide half the batter between the prepared cake pans. Set the remaining batter aside. Using the back of a spoon, spread out the batter so that it covers the bottom of each pan, making it slightly thicker around the edges than in the middle. Bake until cooked through and golden around the edges, 12 to 14 minutes. Set aside to let cool slightly, then loosen the cake layers with a knife and invert onto cooling racks.
Wash and dry the cake pans. Repeat the process a second time with the cooking spray, flour and batter.
Once all 8 layers have baked, place the first layer on a serving plate. Spread with about 3 tablespoons Chocolate Frosting and sprinkle with about 1 tablespoon powdered peanut butter cups. Top with another cake layer and repeat the process to make 8 layers in all. Frost the outside of the cake with the remaining frosting and sprinkle the top with the peanut butter cup chunks. In a large saucepot over medium-high heat, bring the milk to a simmer, and then remove from the heat. In a large mixing bowl, whisk together the yolks, flour, 1/3 cup confectioners' sugar and a pinch of salt. Add the hot milk in a stream, whisking. Return the mixture to the saucepot and bring to a boil over moderate heat. Whisk until very thick, about 3 minutes. Transfer to a large bowl. Cover the surface of the custard with a buttered round of wax paper and cool completely, about 45 minutes. Using electric beater, add the vanilla and remaining 1 cup confectioners' sugar to the custard. Beat at moderate speed until well combined. Then increase the speed to medium-high and beat in the butter, 2 tablespoons at a time, until smooth. Add the chocolates and beat until well combined. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 23426,"Crunchy Slaw 3/4 head green cabbage, finely chopped 8 green onions, finely chopped
1/2 cup sliced almonds
1/2 cup sesame seeds
1/4 cup (1/2 stick) butter
2 3-ounce packages ramen noodles, flavor packets discarded
2 tablespoons sugar 1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
Instructions: Mix the cabbage and green onions in a large bowl. In a small saucepan over medium heat, brown the almonds and sesame seeds in the butter. Combine the dressing ingredients in a small bowl and stir well. Just before serving, add the sesame seeds, almonds, and crushed raw ramen noodles to the cabbage and green onions. Pour the dressing, a little at a time, over the salad mix, then toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23427,"Chili Cheese Stuffed Sweet Potato 4 small sweet potatoes, scrubbed and washed 2 medium carrots, roughly chopped 2 cloves garlic 1 plum tomato, chopped 1/2 medium onion, roughly chopped 2 tablespoons red wine vinegar 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper 2 tablespoons olive oil 1 pound ground beef Sour cream and shredded Cheddar, for serving 3 scallions, sliced Instructions: Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm. Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat. Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 23428,"Shao Mai (Pork Dumplings) 1 pound ground pork 1 cup finely chopped water chestnuts 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 1 tablespoon sesame oil 2 teaspoons sugar 2 teaspoons freshly grated ginger 2 tablespoons cornstarch 1 teaspoon coarse salt 1/2 teaspoon finely ground black pepper 30 shao mai or dumpling wrappers 1/2 cup soy sauce 2 tablespoons black vinegar, or Chinkiang vinegar 1 teaspoon cl paste 1/2 teaspoon sugar 1 tablespoon minced garlic Instructions: Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner. Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.) When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce. Combine ingredients in a small bowl and serve with Pork Dumplings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23429,"Creamy Chicken Noodle Soup 1 store-bought roasted chicken 1 cup diced onions 1 cup diced celery 1 cup diced carrot 4 (14-ounce) cans low-sodium chicken broth 2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic 2 teaspoon fines herbs* Salt and pepper 2 cups egg noodles, cooked Instructions: Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles. Adjust seasonings and serve. *Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23430,"Cucumber and Marinated Seaweed Salad 3/8 cup rice wine vinegar 1/2 teaspoon salt 3/8 cup miso (soybean paste) 1 cup sesame oil 6 cups shredded dashi kombu (kelp) 2 English cucumbers, peeled, seeds removed and cut into chunks 2 tablespoons sesame seeds Instructions: Through the feed opening of a running blender, add, 1 at a time, vinegar, salt and miso, then leaving the blender running, add the oil in a slow thin stream. Toss the dashi kombu enough dressing to coat and let sit for 1 hour. Toss cucumber with just before serving, transfer to serving bowls and sprinkle with sesame seeds. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 23431,"Creole Fish Curry 1 1/4 cups long-grain white rice 3 thin slices fresh ginger, plus 1 tablespoon finely grated Kosher salt and freshly ground pepper 3 tablespoons vegetable oil 3 sprigs thyme 2 green bell peppers, thinly sliced 1 onion, thinly sliced 3 cloves garlic, chopped 2 teaspoons Madras curry powder 4 plum tomatoes, chopped 1 1/2 pounds skinless cod fillets, cut into 2-inch pieces Fresh cilantro, for topping Lime wedges, for serving Instructions: Combine the rice with 1 3/4 cups water and the sliced ginger in a medium saucepan; season with salt and pepper. Bring to a boil, cover and reduce the heat to low. Cook until the water is absorbed and the rice is tender, about 16 minutes. Remove from the heat and let sit, covered, 5 minutes. Meanwhile, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the thyme, bell peppers, onion and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 6 minutes. Add the remaining 1 tablespoon vegetable oil, the garlic and grated ginger and cook, stirring, until the garlic is golden, about 1 minute. Stir in the curry powder and cook until toasted, about 30 seconds. Add the tomatoes, 1/2 cup water and 1/2 teaspoon salt and bring to a boil. Cover and cook, stirring occasionally, until saucy, 6 to 7 minutes. Season the fish with salt and pepper. Reduce the heat to low and nestle the fish in the sauce. Cover and cook, turning the fish halfway through, until just cooked through, 6 to 8 minutes. Discard the ginger from the rice and divide the rice among bowls. Top with the fish and discard the thyme. Top with cilantro and serve with lime wedges. ","[Chenin Blanc, Sauvignon Blanc, Vermentino, Tempranillo]" 23432,"Vegan Cherry Cobbler with Almond Biscuit Topping 1/2 cup vegan granulated sugar 2 tablespoons cornstarch
2 1/4 pounds fresh sweet cherries, stemmed and pitted (see Cook\u2019s Note)
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract 1 cup all-purpose flour 1/3 cup almond flour, preferably skin-on
1/4 cup vegan granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/3 cup refined coconut oil, melted and cooled but still liquid
1/8 teaspoon almond extract
1/3 cup cashew milk
Instructions: Scant tablespoon vegan raw, turbinado or granulated sugar, for sprinkling Position an oven rack in the center of the oven, put about a 9-inch piece of foil on a rack below it and preheat the oven to 400 degrees F.
For the filling: Whisk the granulated sugar and cornstarch in a large bowl. Add the cherries and their juices and toss to coat the berries well; stir in the lemon juice and almond extract. Pour the mixture into an 8-inch square, 9-by-2-inch round or other 2-quart baking dish. Cover the baking dish with foil and bake until very hot and beginning to bubble around the edges, 25 to 30 minutes. (The colder your cherries, the longer it will take.)
For the topping: While the berries cook (about 20 minutes into the baking time is fine), whisk together the all-purpose flour, almond flour, granulated sugar, baking powder and salt in a large bowl. Stir the coconut oil and almond extract into the measuring cup or bowl with the cashew milk. Add it to the flour mixture and toss with a fork, then stir with a spatula or wooden spoon to make a cohesive dough.
Carefully remove the filling from the oven, remove the foil and give the mixture a good stir. Working quickly, drop 8 to 10 spoonfuls of topping over the filling, making sure a few of them touch the edges of the dish, sprinkle with the raw sugar and bake until the topping is golden brown and crisp and a skewer inserted in a few biscuits comes out clean, about 25 minutes. Let the cobbler cool about 30 minutes, during which time it will thicken up a bit, then divide among bowls and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 23433,"Shrimp Cocktail with Tomatillo-Horseradish Sauce 2 quarts cold water 2 tablespoons kosher salt 1 tablespoon coriander seeds 2 teaspoons whole black peppercorns 2 lemons, quartered 1 1/2 pounds large shrimp, peeled and deveined Tomatillo-Horseradish Sauce, recipe follows 12 tomatillos, husked and washed 1 large red onion, coarsely chopped 4 cloves garlic, chopped 2 jalapenos, chopped 2 tablespoons canola oil Salt and freshly ground black pepper 3 tablespoons rice vinegar 1/4 cup prepared horseradish, drained 1/4 cup chopped fresh cilantro leaves Instructions: Fill a medium saucepan with the cold water; add the salt, coriander, peppercorns and lemon wedges, squeezing the juice into the pot first, and bring to a boil. Let boil for 5 minutes. Turn the heat off, add the shrimp, cover, and let the shrimp sit in the liquid for 15 minutes, to cook through and absorb the flavor. Drain the shrimp in a colander, place in a bowl, cover, and chill in the refrigerator for at least 1 hour. Serve shrimp with Tomatillo-Horseradish Sauce for dipping. Preheat oven to 350 degrees F. Place tomatillos, onion, garlic, and jalapeno in a medium roasting pan, toss with the oil, and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 20 to 25 minutes. Transfer to a food processor and process until smooth. Add the vinegar, horseradish, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 23434,"Grilled Zucchini Skewers with Jalapeno Yogurt Dipping Sauce 8 jalapenos, stems removed Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup grated Parmesan
2 tablespoons pine nuts
1/4 to 1/3 cup olive oil
2 cups nonfat or 2-percent Greek yogurt
3 medium zucchini, cut into 1-inch-thick rounds Canola oil, for brushing
Kosher salt and freshly ground black pepper
Olive oil, for drizzling Instructions: For the jalapeno yogurt dipping sauce: Heat the grill to high. Brush the jalapenos with canola oil and sprinkle with salt and pepper. Grill, covered, turning occasionally, until charred on all sides and tender, 8 to 10 minutes. Remove to a cutting board; leave the grill on. Halve the jalapenos lengthwise and remove the seeds; leave the skin on. Put the jalapenos in a food processor with the parsley, cilantro, Parmesan, pine nuts and some salt and pepper; pulse until roughly chopped. With the machine running, drizzle in the olive oil until the mixture is smooth and thick. Taste and season as desired. Put the yogurt in a bowl and whisk until smooth. Swirl the pesto into the yogurt and set aside. For the zucchini skewers: Thread 3 or 4 zucchini rounds onto two parallel skewers, so that the cut sides will lay flat on the grill. Brush the zucchini with canola oil and season with salt and pepper. Grill, uncovered, until charred and tender, 2 to 3 minutes per side. Transfer to a platter and drizzle with some olive oil. Serve with the jalapeno yogurt sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23435,"Chicken la Bresse 12 green jumbo shrimp Clarified butter 1 medium onion, sliced in 1/4-inch slices 1 medium carrot, slices into 1/4-inch slices 2 celery stalks, finely sliced 2 1/2 pound chicken 1 cup button mushrooms Juice of 1/4 lemon 5/8ths cup water Salt, white pepper 6 1/4 cups chicken stock 2 teaspoons basil 6 parsley stalks 1 bay leaf 1 tablespoon butter 1 tablespoon flour, sifted 1 egg yolk 1 tablespoon cream 1 tablespoon brandy 1 truffle, thinly sliced Instructions: Cook shrimp in boiling salted water 2 minutes. Drain and cut into scallops. Place some clarified butter in a casserole dish on the heat. Add the onion, carrot and celery. Place the chicken on the bed of vegetables. Cover and allow to steam for 1 minute. In another pan on the heat place some clarified butter, add the mushrooms (vein side up), lemon juice, water and season with salt and pepper. Allow to cook gently 4 minutes. Cover the chicken with the stock and add the basil, parsley stalks and bay leaf. Bring to the boil and then allow the chicken to poach covered for 30 minutes. Melt the butter in the saucepan and then add the flour, forming a roux. Add the liquid from the mushrooms and then strain off 1 cup of the chicken stock and add to roux. Whisk until smooth. Season with salt and pepper. Bring to the boil and then simmer for 10 minutes, whisking from time to time. Add the egg yolk to the sauce and then the cream. Whisk to combine and then add shrimp and mushrooms to sauce with 1 tablespoon brandy. Remove chicken from pot. Slice off thighs at ball and socket joint and then remove the skin. Trim off first leg joint. Detach the whole breast at wishbone. Press down and then lift meat off the rib cage. Cut whole breast in half. Remove skin. Lay chicken on serving dish and coat with sauce. Decorate with slices of truffle. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23436,"Sweet and Sour Ahi Belly 1 cup pineapple juice 1 cup brown sugar
1 cup apple cider vinegar
One 2-inch slice fresh ginger
2 tablespoons cornstarch Salt and pepper 7 ounces ahi belly
1 cup tempura flour
1 1/2 cups soda water
1 cup all-purpose flour
Vegetable oil, for frying
1/4 cup chopped bell pepper
1/4 cup pineapple cubes
1/2 ounce green onion, chopped
Furikake, for sprinkling, optional
Cooked rice, for serving Instructions: For the sweet and sour sauce: Combine pineapple juice, brown sugar, vinegar and ginger in a pot and boil until sugar dissolves. Strain and remove ginger from the mixture. Return to the pot over reduced heat. Whisk together the cornstarch with 1/4 cup water, then slowly whisk cornstarch slurry into sauce and cook until sauce thickens. For the ahi belly: Sprinkle salt and pepper on fish. Whisk tempura flour with a pinch of salt and pepper, then add soda water until evenly mixed. Coat fish with all-purpose flour, then fully immerse fish into tempura batter. Bring oil to 350 degrees F in a deep-fryer. Fry fish until golden brown, about 5 minutes. Meanwhile, saute bell pepper, pineapple and green onion in a pan with a drizzle of oil. Top fish with 1/2 cup sweet and sour sauce and the pineapple mixture. Sprinkle with furikake, if using. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 23437,"Coffee Toffee Tart Crisco? Original No-Stick Cooking Spray TART SHELL: 3/4 cup Crisco? Butter Shortening, chilled 1/2 cup sugar 1/2 tsp. vanilla extract 1 3/4 cups Pillsbury BEST? All Purpose Flour FILLING: 1 1/4 cups heavy cream, divided 1 tbsp. Crisco? Butter Shortening 1 (12 oz.) pkg. semi-sweet chocolate chips 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) container frozen whipped topping, thawed 4 tsps. FOLGERS? Instant Coffee Crystals 1 tbsp. cocoa powder 1/2 cup powdered sugar 3/4 cup toffee bits, divided Instructions: HEAT oven to 350 degrees F. Spray 9-inch round fluted tart pan with removable bottom with no-stick cooking spray. COMBINE shortening and sugar until light and fluffy. Add vanilla. Sift flour into small bowl; add to shortening mixture. Mix on low speed until mixed. TRANSFER to lightly floured surface; shape into disk. Press onto bottom and up sides of prepared pan (make sure the finished edge is flat). Chill until firm. PLACE a square of aluminum foil over crust; fill shell with 2 cups dried beans or rice to keep crust flat. Bake 20 minutes. Remove foil and beans; bake about 20 minutes longer or until lightly browned. Cool. HEAT 3/4 cup cream and 1 tablespoon shortening in microwave in medium bowl until boiling (about 90 seconds). Add chocolate chips; whisk until smooth. Set aside. RESERVE 1/2 cup chocolate mixture. Pour remainder into cooled crust. Refrigerate 1 hour. Remove from refrigerator. Beat cream cheese in large bowl with electric mixer until fluffy. ADD remaining 1/2 cup cream, 1 cup whipped topping, coffee crystals, cocoa powder and powdered sugar. Beat on high 2 minutes (or until coffee has dissolved), scraping down sides occasionally. STIR in 1/2 cup toffee bits. Spread over chocolate layer. Refrigerate 2 hours (or overnight, if desired). Spread remaining whipped topping over coffee layer; sprinkle with remaining 1/4 cup toffee bits. CUT tart into 8 slices; place slices on serving plates. Place remaining chocolate mixture in small resealable plastic food storage bag. Microwave until warm. Cut small corner off bag; squeeze to drizzle over tart slices; serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23438,"Banana Crunch Muffins 3 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 pound unsalted butter, melted and cooled 2 extra-large eggs 3/4 cup whole milk 2 teaspoons pure vanilla extract 1 cup mashed ripe bananas (2 bananas) 1 cup medium-diced ripe bananas (1 banana) 1 cup small-diced walnuts 1 cup granola 1 cup sweetened shredded coconut Dried banana chips, granola, or shredded coconut (optional) Instructions: Preheat the oven to 350 degrees F. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don\u2019t overmix. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23439,"Candied Carrots 1 bunch young carrots, with tops 1/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter 1 orange, zested and halved 1 tablespoon brown sugar 1 teaspoon ground cumin 1 teaspoon ground cinnamon Instructions: Preheat the oven to 350 degrees F. Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender. In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy. Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 23440,"Ham Hock and Beans 2 tablespoons vegetable oil 8 medium smoked ham hocks, about 4 ounces each 2 cups chopped onions 1 pound dried navy white beans Freshly ground black pepper 2 bay leaves 10 cups water Salt Instructions: In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper. ","[Rhone Blends, Tempranillo, Barbera, Garnacha]" 23441,"One Dough, Two Cookies 2 1/2 cups all-purpose flour 1 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cups packed brown sugar
1 cup (2 sticks) salted butter, softened
1/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla
1/2 cup chocolate chips
1/4 cup chopped pecans
1/2 cup chopped dried cherries
Zest of 1 lime
Instructions: Whisk the flour, baking soda and salt in a bowl and set aside. Cream together the brown sugar, butter and granulated sugar in a stand mixer, scraping the bowl once while mixing. Add the eggs 1 at a time, mixing, then add the vanilla. Add the flour mixture in increments, mixing gently after each addition. Scrape the bowl once and mix again. Divide the dough in half. Fold the chocolate chips and pecans into half the dough and the cherries and lime zest into the other half. Spoon each portion of dough onto a long piece of plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Use immediately or freeze until ready to bake. When ready to bake, preheat the oven to 375 degrees F. Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies need to be. They bake up flat.) Bake the cookies until nice and golden brown, about 10 minutes. Cool on a rack and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23442,"Vegetable Noodle Soup 2 tablespoons extra-virgin olive oil 1 rib celery, sliced (about 1 cup) 1 medium carrot, sliced (about 3/4 cup) 1 clove garlic, smashed 1/4 medium onion, about 1/2 cup 1/4 teaspoon kosher salt 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti 4 cups low-sodium chicken broth (1-quart box, or 2 cans) Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons) 1/2 lemon, juiced (about 1 tablespoon) Freshly ground black pepper Serving suggestion: Whole-wheat crackers and cheese sticks. Instructions: Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes. Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 23443,"Oven-Baked Sweet Potato Fries with Homemade Ranch Dressing 2 medium sweet potatoes, peeled and cut into even French fry shapes (slightly larger than 1/4-inch batons) 2 tablespoons olive oil
1 tablespoon cornstarch
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
Kosher salt and freshly ground black pepper Ranch Dressing, recipe follows 3 tablespoons buttermilk 2 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon white wine vinegar 1/4 teaspoon onion powder
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Dash of hot sauce
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
Instructions: Preheat the oven to 450 degrees F. Put the sweet potatoes in a large bowl. Add the olive oil and toss to coat. Stir together the cornstarch, paprika, garlic powder, cayenne, 3/4 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the spice mixture over the sweet potatoes and toss to coat. Arrange the sweet potatoes on a baking sheet in a single layer, leaving as much space between the fries as possible. Bake, turning once about three-quarters of the way through, until the edges are browned and crispy, 20 to 25 minutes. Cool 5 minutes before serving. Serve the warm fries with the Ranch Dressing. Add the buttermilk, mayonnaise, sour cream, vinegar, onion powder, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper and hot sauce to a food processor. Pulse to combine until smooth. Add the parsley and dill and pulse to incorporate, 4 to 5 times. Season to taste with salt and pepper. Pour into a serving bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23444,"\Blanched\ Basil Pesto 3 cups lightly packed fresh basil 1 cup lightly packed Italian parsley leaves 1/2 cup pure olive oil 1 tablespoon toasted pine nuts, see note 1 teaspoon minced garlic cloves 1/2 teaspoon fine salt 1/4 teaspoon coarsely ground black pepper 1/8 teaspoon powdered ascorbic acid (vitamin C) 1 cup freshly grated Parmesan Instructions: Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil and parsley in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the herbs dry, and roughly chop. In a blender, puree the herbs with the oil, pine nuts, garlic, salt, pepper, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. Transfer to a bowl and adjust the seasoning. Store the pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 23445,"Herb Poached Chicken with Olive Salsa over Basmati Rice 1 whole head garlic 1 tablespoon extra-virgin olive oil, plus 3 tablespoons 2 large tomatoes, seeds removed and medium diced 1/2 cup packed chopped fresh basil leaves 1/2 cup packed chopped fresh-flat leaf parsley 1 tablespoon cracked black peppercorns 3/4 cup pitted medium diced kalamata olives 2 tablespoons butter 2 cups basmati rice (before use, place in a bowl, cover with water and skim off any impurities that rise to the surface. Then transfer to a strainer and rinse well) 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried thyme 2 teaspoons salt 1/2 teaspoon ground pepper, black or white 1 quart chicken stock 6 cups chicken stock 1/2 cup packed fresh basil leaves 1/4 cup packed fresh tarragon leaves 1/2 cup packed fresh parsley leaves 6 (5 to 6-ounce) boneless chicken breasts Salt and freshly ground black pepper 1/2 pound steamed baby cut carrots, as garnish Instructions: Preheat oven to 350 degrees F. Slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon extra-virgin olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle. To make the olive salsa for the chicken topping, in a small bowl combine the tomato, basil, parsley, peppercorns, olives and 3 tablespoons extra-virgin olive oil. Gently squeeze the roasted garlic cloves from the skins into the mixture. Fold everything together and set aside to let flavors integrate. For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes. Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes. Remove from heat and let stand 5 minutes. In a large saute pan, heat the chicken broth over medium high heat. Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat. This is your poaching liquid. Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid. (Remember, you are poaching, not boiling. The liquid should be kept at a simmer.) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period. Remove to paper towels to drain. Spoon some basmati rice onto serving plate, top with a piece of chicken, and spoon olive salsa over chicken. Garnish with baby carrots. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 23446,"Marinated Mushroom Salad 1/4 cup fresh lemon juice, plus 1 tablespoon 1 teaspoon freshly grated black pepper 1 teaspoon dried basil 1 teaspoon dried oregano 3/4 cup extra-virgin olive oil, plus 1 tablespoon 2 pounds white button mushrooms, wiped clean, stemmed and quartered 1 pint cherry tomatoes 1 head romaine lettuce, chiffonade 1 pint bocconcini 1/2 pound hard salami, cut into 1/2 inch cubes 2 teaspoons salt 2 teaspoons minced garlic Instructions: In a small bowl, whisk together 1/4 cup of the lemon juice, salt, garlic, pepper, basil, and oregano. Gradually add 3/4 cup of the olive oil, whisking constantly. In a large bowl, combine the mushrooms and marinade and toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving. Preheat a grill to medium-high. Skewer the cherry tomatoes. Drizzle the skewers with the remaining 1 tablespoon of lemon juice and olive oil. Place on the grill and grill just until the skins begin to char, about 3 minutes. Remove from the skewers. Compose salad of lettuce, mushrooms, Bocconcini, salami, and grilled cherry tomatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23447,"Iced Mocha Cappuccino 1 tablespoon chocolate syrup 1 cup double espresso or very strong coffee, hot 1/4 cup half and half 4 ice cubes Instructions: Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half and half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 23448,"Hibiscus Tequila Cooler 1/2 cup brewed hibiscus tea 4 tablespoons tequila, reposado preferred 1 to 2 tablespoons superfine sugar 1 lemon, juiced 1 lime, juiced, plus 1 wedge for garnish 1 orange, juiced Ice, for serving Instructions: Place the hibiscus tea, tequila, superfine sugar, lemon juice, lime juice and orange juice in a shaker with ice. Shake vigorously and pour in a rocks glass filled with ice. Garnish with a lime wedge and enjoy. ","[Tequila, Mezcal, Cava]" 23449,"Citrus Cream Smoothie 1/2 cup water 1/2 cup sugar 3 cups plain Greek yogurt 1 1/4 cups orange juice 2 medium bananas, cut into 1-inch pieces 2 tablespoons grated orange zest (from 1 large orange) 2 teaspoons pure vanilla extract 1 cup ice Instructions: In a small saucepan, bring the sugar and water to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes. Pour the cooled syrup into a blender. Add the yogurt, orange juice, bananas, orange zest, vanilla extract, and ice. Blend until the mixture is smooth. Pour into glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23450,"Pot Roast Extra-virgin olive oil One 3-pound chuck roast, tied Kosher salt 3 ribs celery, thinly sliced on the bias 2 onions, thinly sliced 1 pinch crushed red pepper 3 cloves garlic, smashed and finely chopped 1/2 cup tomato paste
1/2 cup red wine vinegar 4 cups chicken stock 3 bay leaves 2 strips orange zest (removed from the orange with a vegetable peeler) 2 star anise 1 fresh thyme bundle 2 cups 1/2-inch diced butternut squash 1 1/2 cups 1/2-inch diced Jerusalem artichokes 6 to 8 dried figs, stems removed and quartered Instructions: Preheat the oven 350 degrees F.
Coat a Dutch oven with olive oil and bring to medium-high heat.
Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve.
Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour.
Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour. Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes.
Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be.
Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
Wine Pairing Suggestion: Pinot Noir ","[Pinot Noir, Barolo, Rioja, Syrah]

" 23451,"Butter Bean Hummus Two 15-ounce cans butter beans, drained and skins removed if they are peeling 1 head Roasted Garlic, recipe follows, cloves squeezed from the skins
3/4 cup tahini
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup olive oil
1/2 cup lemon juice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Pita bread, pita chips or fresh vegetables, for serving
1 head garlic 1 teaspoon olive oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Process the beans in a food processor until they form a paste. Add the Roasted Garlic and pulse 2 to 3 times to incorporate. Add the tahini, cumin, coriander, paprika and cayenne and blend until a smooth texture starts to develop, 1 to 2 minutes. With the motor running, pour in the olive oil and blend until smooth. The mixture will be thick at this point. Pour in the lemon juice and, if needed, drizzle in water, 1 tablespoon at a time (up to 1/2 cup), until the desired consistency is reached. Season with salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour. Serve with pita bread, pita chips or fresh vegetables. Preheat the oven to 350 degrees F. Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic is soft and roasted, 45 minutes to 1 hour. Set aside to cool. Yield: 1 head garlic ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 23452,"Beef and Pork Buns 1 1/2 pounds thinly sliced cooked beef or pork, heated 6 kaiser rolls 12 ounces barbecue sauce, heated Instructions: Distribute the meat evenly over the 6 Kaiser rolls. Place approximately 2 ounces of the barbecue sauce over the meat. Place the top of the kaiser roll on the meat and serve with a knife and fork. ","[Zinfandel, Cabernet Sauvignon, Merlot]" 23453,"Cheese Fondue 1 large clove garlic, sliced in half lengthwise 1/2 cup white wine 5 ounces grated fresh gouda cheese (or mozzarella) 5 ounces grated aged gouda cheese 1 tablespoon cornstarch 2 tablespoons Kirsch Ground black pepper Freshly grated nutmeg 1 baguette, cut into 2-inch cubes Assorted vegetables and cooked meats and salami, cut into pieces Instructions: Rub the bottom of a medium saucepan with the sliced garlic. Place over high heat and deglaze pan with wine. Toss the 2 cheeses with the cornstarch in a small bowl. Lower the heat and add the cheeses and stir until melted. Stir in the Kirsch, and season with black pepper and nutmeg. Serve with pieces of baguette, vegetables, and meats. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 23454,"Spiced Cabernet 1 (3000-ml) box Cabernet Sauvignon 1 cup sugar, plus more to taste 15 whole cloves 2 small or 1 large cinnamon sticks 1 navel orange Instructions: In a large non-reactive saucepan, combine Cabernet, 1 cup sugar, cloves, and cinnamon sticks. Cut the orange in half and juice both halves into the bowl; then add the orange halves to the pan. Heat over medium-low until steaming but not boiling. Let cook over low heat for about 30 minutes to blend flavors. Season with more sugar to taste, if desired. Ladle from pot into mugs, making sure not to serve any stray cloves or pieces of orange. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 23455,"The Last Course Sampler: Italian Cheeses, Sliced Fennel and Citrus Rings with Brandy 1/3 pound pecorino cheese, any sheep's milk cheese 1/3 pound Parmigiano-Reggiano 1/3 pound Gorgonzola 1 ripe red skinned pear, sliced 1 bulb fresh fennel, trimmed and thinly sliced 1/2 pound red grapes 2 or 3 navel oranges, skins cleaned and dried 1 Sicilian blood orange, skin cleaned and dried, optional 2 to 3 jiggers brandy Instructions: Arrange the 3 cheeses on a large board or platter. The pecorino may be sliced. The Parmigiano needs a small sharp cheese knife to crumble it. The Gorgonzola will need a spreader. Slice pear and set it along side the Gorgonzola for spreading. Arrange the grapes in small clusters around the cheeses. Arrange the fennel slices near the Parmigiano and pecorino cheeses. Slice whole oranges into disks and arrange them on a shallow dish. Douse the orange slices with brandy and serve with cheese course. Use 1 jigger of brandy for each sliced orange. To eat the oranges, rip the skin and \unroll\ each slice. Easy. Delicious. ","[Barolo, Barbaresco, Chianti Classico, C?tes du Rh?ne]" 23456,"Caramelized Shallots 6 tablespoons (3/4 stick) unsalted butter 2 pounds fresh shallots, peeled, with roots intact 3 tablespoons sugar 3 tablespoons good red wine vinegar 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 400 degrees F. Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well. Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23457,"Lemon Caper Chicken 1/3 cup all-purpose flour 1/8 teaspoon fresh cracked black pepper 4-6 ounce boneless, skinless chicken breasts 1 tablespoon olive oil 1 yellow onion, sliced 2 tablespoons fresh lemon juice 1 tablespoon garlic, minced 1 1/2 cups vegetable broth 4 tablespoons capers, drained 1 teaspoon lemon zest 1 teaspoon sugar 3 tablespoons parsley, chopped 2 tablespoons Benefiber? Powder* Instructions: In a small dish, combine flour and pepper. Lightly coat chicken in flour, shaking off any excess. Set aside. Heat olive oil in large fry pan over medium heat. Add chicken and cook for about 5 minutes on each side or until golden. Remove chicken and set aside. Add onion and lemon juice to pan and cook for about 2 minutes, stirring often. Add garlic, vegetable broth, capers, lemon zest and sugar and cook for about 2 minutes more. Reduce heat to low; return chicken to pan. Cover with a lid and simmer for about 10 minutes, turning chicken once. Be careful not to boil. Add parsley and Benefiber®, mixing well. *Read product label before recipe preparation. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23458,"Ensalada de Naranja e Aguacate 1/2 tablespoon lemon juice 1 1/2 tablespoons sherry vinegar 3/4 teaspoon Dijon mustard 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 4 tablespoons fruity Spanish olive oil 3 oranges, peel and pith removed, cut into segments 3 avocados, preferably Haas 1/2 bunch fresh mint, leaves only Instructions: In a small bowl, whisk together the lemon juice, vinegar, mustard, pepper, and salt. Drizzle in the olive oil in a slow, thin stream, whisking all the time until the dressing is emulsified. Peel the avocados and cut them into segments approximately the same size as the oranges. Combine the avocados and oranges in a bowl and toss them gently with just enough dressing to coat. Mound some of the salad on each plate and scatter some mint leaves over the top. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 23459,"Shrimp with Ginger-Garlic Sauce 2 teaspoons Szechuan seasoning 1 teaspoon ground ginger 1 pound shelled, deveined shrimp 2 tablespoons canola oil 1/2 cup chicken stock 1/4 cup ginger preserves (recommended: Robertson's) 2 teaspoons crushed garlic 2 tablespoons rice wine vinegar 1/4 cup frozen raspberries, thawed Instructions: In small bowl, stir together Szechuan seasoning and ground ginger. Toss shrimp in mixture. In a large skillet, heat oil, over medium-high heat. Cook shrimp 3 minutes per side, or until cooked through. Remove and set aside. Carefully add chicken stock and deglaze by scraping brown bits from bottom of pan. Add preserves and stir until melted. Stir in remaining ingredients. Bring to boil. Reduce heat and simmer for 4 to 5 minutes. Return shrimp to pan and coat in sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 23460,"Summery Strawberry Ice Cream Cake with Strawberry Whipped Cream Frosting Unsalted butter, for buttering the pan One 10.5-ounce pound cake, cut into 1/2-inch slices 1 1/2 cups strawberries, hulled and sliced 1 tablespoon granulated sugar 1 tablespoon rum 2 quarts vanilla ice cream, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 2 tablespoons strawberry jelly 1/2 teaspoon pure vanilla extract 1/4 cup crushed amaretti cookies, for sprinkling Instructions: For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Toss the strawberries with the granulated sugar and rum in a medium bowl, and then layer them on top of the pound cake. Scoop the ice cream onto the berry layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. For the strawberry whipped cream frosting: Add the heavy cream, confectioners' sugar, strawberry jelly and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired. Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with the amaretti cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 23461,"Tuscan Grilled Cornish Hens 2 Cornish hens, flattened Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Fleur de sel, for serving
Instructions: Sprinkle the Cornish hens with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice. When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside. Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through. Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves. ","[Chianti, Barolo, Rioja, Syrah]" 23462,"Shrimp Scampi Del Rey 1/2 cup all-purposes flour 1/4 teaspoon ground black pepper 1/4 teaspoon crab boil seasoning (recommended: Old Bay) 1 pound (about 25 pieces) (21/25 count) shrimp, cleaned and shells removed 3 tablespoons clarified butter (you will need 1/4 cup to begin with if clarifying your own) 4 cloves garlic, chopped 1/4 cup white wine 1 fresh lemon, cut in 1/2 5 tablespoons chopped fresh basil leaves, divided 1/2 teaspoon capers 1 red bell pepper, chopped 1 small jalapeno, thinly sliced 1/4 pound white mushrooms, cleaned and sliced 1 (16-ounce) can crushed tomatoes, in puree Salt and freshly ground black pepper 2 1/2 cups water 1 cup white rice 1 tablespoon butter 1/2 cup heavy cream Instructions: Season flour with black pepper and crab boil seasoning and dredge shrimp in flour mixture. Heat clarified butter over medium-high heat and add shrimp and garlic. When shrimp begins to turn pink, douse with white wine to de-glaze pan and squeeze just 1/2 of the lemon over the shrimp (reserving the other half for later), then transfer shrimp to a utility platter, cover and set aside in a warm place. Reduce heat to medium and to the liquids in the pan, add just 3 tablespoons of the fresh basil (reserving balance for garnish), capers, red bell pepper, jalapeno, and white mushrooms and cook for about 5 to 8 minutes to integrate flavors. Then, add the can of tomatoes in puree and allow to cook, partially covered, for about 25 minutes to reduce and thicken, seasoning with salt and pepper, to taste, as needed. While the sauce is reducing, bring 2 1/2 cups water to boil. Add the rice along with 1 teaspoon salt and 1 tablespoon butter. Return to a boil, reduce heat to low, cover and simmer for 20 minutes leaving undisturbed. Then remove from heat and leave rice covered for an additional 5 minutes. Remove sauce from heat and stir in cream. Reserve 4 pieces of shrimp for garnish and stir rest of shrimp into sauce. Place rice in center of serving dish. Spoon sauce with shrimp onto rice, and garnish with 4 reserved pieces of shrimp. Squeeze remaining 1/2 of lemon over shrimp. Garnish with reserved freshly chopped basil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 23463,"Duck, Duck, Duck: Smoked Breast, Grilled Foie Gras and Barbequed Thighs 4 duck breasts, 3/4 pound each, boned 1 teaspoon salt 1 teaspoon dark brown sugar 1 teaspoon Asian five-spice powder 1 teaspoon black pepper 4 ounces apple cider 2 ounces apple cider vinegar 1 tablespoon garlic, minced 1 tablespoon black pepper coarse ground 4 duck thighs, about 4 ounces each, boned and trimmed of excess fat 4 ounces tart cherries 2 pears, cored and cubed 12-inch 4 ounces balsamic vinegar Salt and cracked black pepper, to taste Instructions: On 1 side of the grill only, prepare the coals and cover them with lots of pre-soaked hickory wood chips. Mix all the spices together and rub the duck breast vigorously. Place the breasts on the grill on the opposite side of the coals in a low heat grill. Smoke the breasts slowly at 275 degrees for about 1 hour. Mix together the cider, vinegar, garlic and pepper to make a marinade. Combine the marinade and duck thighs and store overnight in the refrigerator. Place in the grill with the breast of duck on the opposite side of the fire for about 1 hour. After the breasts and thighs have smoked for about 1 hour, remove them from the grill. Bring the coals up to medium high heat. Combine cherries and pears in a medium size saucepan and bring to a boil on the grill. Remove from heat and add vinegar. Sprinkle with salt and pepper. Grilled Foie Gras: 6 ounces foie gras, cut into 4 pieces 3/4-inch thick, very, very cold, almost frozen Salt and pepper to taste Place fois gras over medium hot coals for 3 minutes. Carefully turn over and cook for 2 more minutes. Also place the smoked breast, skin side down, over the medium hot coals to crisp the skin. Remove the duck breast from the grill and slice on bias, 3/4-inch thick. Slice the thighs on bias 3/4-inch thick. Serve the breast, thighs and foie gras with the cherry sauce. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 23464,"Champagne Sabayon 6 egg yolks 2/3 cup Champagne 1/3 cup granulated sugar 1/4 cup heavy cream Mint sprigs, for garnish Instructions: Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water (make sure the bowl does not touch the water in the bottom pot). Whisk constantly until thick and foamy. Remove to an ice bath and continue whisking until cool. Set aside. Whip chilled heavy cream to soft peak stage and fold gently into custard. To achieve the most volume, plan to fold in whipped cream just before serving. Serve in chilled glasses layered with fresh fruit and/or sponge cake. Garnish with mint. ","[Champagne, Brut Ros, Prosecco]" 23465,"Asparagus 1 pound asparagus 2 tablespoons olive oil Salt and pepper, to taste Instructions: Boil asparagus for 3 to 5 minutes. Add olive oil and salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 23466,"Pad Thai 6 ounces flat rice noodles 1/2 bunch purple basil, leaves whole, stems removed (or any fresh basil) 3 tablespoons vegetable oil 3 ounces firm tofu, diced 1 boneless, skinless whole chicken breast, cut into strips, or 1 pound peeled, deveined shrimp Salt 1 1/2 tablespoons paprika 3 eggs, beaten 3 garlic cloves, pureed 1/4 cup white vinegar 1/4 cup fish sauce 2 tablespoons palm sugar or brown sugar 1/2 to 1 teaspoon roasted cl paste or red pepper flakes 1 tablespoon dried shrimp 2 tablespoons finely chopped dry-roasted peanuts 1 cup bean sprouts 1/2 cup mint leaves 2 scallions, white and green parts, thinly sliced 2 limes, cut into wedges, for garnish Instructions: Soften the noodles according to the package directions (noodles usually need to soak in warm water for about 15 minutes), and drain. Set aside. Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil, add the basil leaves and fry just until crisp, about 1 minute. Lift leaves out with a slotted spoon and drain on paper towels. Add 1 more tablespoon of oil to wok. Add the tofu, chicken or shrimp, salt and paprika, and stir-fry until cooked through and browned, about 3 to 5 minutes. Stir in the eggs and scramble, while shredding them with a spoon, until egg is just set. Transfer everything from wok to a bowl. Wipe out the wok. Reheat wok and add remaining tablespoon oil. Add the garlic and stirfry until aromas are released, about 10 seconds. Add the vinegar, fish sauce, palm or brown sugar, and heat through. Add the drained noodles and toss until the noodles have absorbed most of the sauce, about 3 minutes. Add the red cl paste, dried shrimp, ground peanuts, bean sprouts, and reserved tofu, chicken or shrimp and eggs, and toss thoroughly. Transfer the mixture to a platter. Garnish with reserved fried basil leaves, mint leaves, scallions and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 23467,"Bunny Face 1 vanilla cupcake Basic Glaze Icing, tinted Deep Yellow, or color of choice, recipe follows 2 Jordan almonds, color of choice 2 pink dots 1 jujube, color of choice 6 (1/2-inch) pieces red string licorice 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 the surface of the cupcake into the Deep Yellow Icing to cover top completely, allowing excess to drip into the 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. Place Jordan almonds on cupcake to make ears. Place 2 pink dots below almonds to make eyes. Place 1 mini jujube below eyes to make the nose. Cut pieces of red string licorice and place 3 on each side of the nose to make whiskers. 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 (so 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 Light Blue Icing: In a small bowl, combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing. For Deep Yellow Icing: In a small bowl, combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing. For Purple Icing: In a small bowl, combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23468,"Quick Veggie Stir-Fry 1/4 cup chicken broth 1 tablespoon soy sauce 1 tablespoon sugar 2 tablespoons lemon juice 1 lemon, zested 3 tablespoons vegetable or peanut oil 1 head broccoli, cut into florets, stalks peeled and sliced 1 (16-ounce) bag coleslaw mix (recommended: Dole Classic Coleslaw Mix) 1 (15-ounce) can baby corn, drained Instructions: In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside. In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring. When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix. Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23469,"Broiled Cauliflower Steaks with Parsley and Lemon 2 large heads cauliflower (2 to 2 1/2 pounds each) Kosher salt
Two 13 1/2-ounce cans unsweetened coconut milk
2 tablespoons coriander seeds, lightly crushed
1 teaspoon red pepper flakes
2 tablespoons fresh lemon juice 2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
1 cup flat-leaf parsley leaves, chopped Zest of 1 lemon
2 medium cloves garlic, minced
Instructions: For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. You should yield two \steaks,\ each weighing about 14 to 15 ounces. Repeat with the other cauliflower. Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain. In a container large enough to fit the cauliflower snugly, whisk the coconut milk together with the coriander, red pepper flakes and a generous pinch of salt. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours. For the vinaigrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside. For the gremolata: Combine the parsley, lemon zest and garlic in a small bowl. Set aside. Finish the cauliflower: Preheat the oven to 375 degrees F. Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23470,"Eggplant Parmesan with Balsamic Glaze 2 cups balsamic vinegar 1 tablespoon honey Kosher salt and freshly ground black pepper 3 tablespoons olive or canola oil 1 medium Spanish onion, finely chopped 4 cloves garlic, smashed and chopped to a paste 1/4 teaspoon red pepper flakes Two 28-ounce cans plum tomatoes in their juices Kosher salt and freshly ground black pepper 6 canned piquillo peppers, drained and pureed in a blender until smooth 2 teaspoons granulated sugar 2 tablespoons chopped fresh oregano 1/4 cup chopped fresh basil 1/4 cup chopped fresh flat-leaf parsley Butter, for greasing 6 cups canola oil 8 ounces grated fontina 8 ounces mozzarella (not fresh), shredded 2 cups dried breadcrumbs 2 cups panko breadcrumbs Kosher salt and freshly ground black pepper 2 cups all-purpose flour 6 large eggs, beaten 2 to 3 medium eggplants, peeled and sliced lengthwise into 1/2-inch-thick slices (about 12 slices) 3/4 cup grated Parmigiano-Reggiano 1/2 cup fresh basil leaves, torn 8 ounces fresh mozzarella, thinly sliced Instructions: For the balsamic glaze: Put the vinegar in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, 12 to 15 minutes. Stir in the honey and season with salt and pepper. Transfer to a small bowl and let cool to room temperature. 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 cl flakes and cook for 1 minute. Add the tomatoes and their juices, salt and pepper, bring to a boil and cook, stirring occasionally, until the tomatoes begin to soften, 20 minutes. Coarsely mash the tomatoes with a potato masher. Add the pureed piquillo peppers and cook over high heat, stirring occasionally. Add the oregano and half of the basil and cook until the sauce is thickened, about 25 minutes more. Taste for seasoning and stir in the parsley. Reserve the remaining basil for serving. For the eggplant: Preheat the oven to 400 degrees F. Lightly butter the bottom and sides of a 15-by-10-by-2-inch flameproof baking dish and set aside. Heat the oil in a large Dutch oven or deep fryer to 365 degrees F. Combine the fontina and shredded mozzarella in a bowl and set aside. Combine the breadcrumbs and panko in a large shallow baking dish and season with salt and pepper. Place the flour in a medium shallow baking dish or large plate and season with salt and pepper. Whisk the egg and 2 tablespoons of water together in another medium shallow baking dish and season with salt and pepper. Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off the excess, then dip it in the egg and dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant slices. Fry the eggplant slices in batches until tender and golden brown on each side and tender, about 2 minutes per side. Remove to a baking sheet lined with paper towels and season with salt. Lay 8 slices of the fried eggplant in the prepared baking dish, top each slice with about 1/4 cup of the roasted red pepper tomato sauce, 1/4 cup of the combined cheeses and a tablespoon of the remaining chopped basil. Season with salt and pepper. Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks. Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella. Bake until the cheese melts, 8 to 10 minutes. Place under the broiler and broil until the fresh mozzarella is golden brown, about 30 seconds. Top with the remaining chopped fresh basil and drizzle with the balsamic glaze. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 23471,"Bacon-Wrapped Prawns with Chipotle BBQ Sauce 8 ounces bacon 20 shrimp (21/25 count), shelled, deveined 1/2 cup BBQ sauce 1/4 cup canola oil 3 tablespoons chipotle pepper in adobo 3 tablespoons lemon juice 1 tablespoon Dijon mustard 1/2 teaspoon red cl flakes 1/4 teaspoon ground black pepper 1/4 teaspoon cayenne pepper Instructions: Soak the bamboo skewers in water, to keep from burning during grilling.
Partially cook the bacon; cut in half, and let cool on paper towels. Wrap the bacon around the shrimp, and skewer with bamboo through the point where the bacon ends meet (to keep from unraveling). Skewer 3 to 5 shrimp per bamboo.
Combine the BBQ sauce, oil, chipotle, lemon juice, mustard, cl flakes, black pepper and cayenne in a blender and puree. Separate the sauce in half, one for basting and one for dipping.
Cook the bacon-wrapped shrimp on a grill over medium heat. When the shrimp begin to turn pink, begin basting with the chipotle sauce. Serve with the remaining sauce on the side for dipping. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 23472,"Swiss Chard Lasagna 6 no-boil lasagna noodles 3 tablespoons extra-virgin olive oil, plus more for brushing 1 bunch Swiss chard, finely chopped, leaves and stems separated 4 cloves garlic, sliced 1 cup ricotta cheese 1/4 cup heavy cream 1 large egg 2 tablespoons grated parmesan cheese 2 tablespoons chopped fresh basil Kosher salt and freshly ground pepper 7 ounces asiago cheese, shredded (about 2 cups) 2 ounces fresh mozzarella cheese, shredded (about 1/4 cup) Instructions: Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and cook until golden, about 4 minutes. Add the chard leaves and cook until wilted, about 3 more minutes. Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl. Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes. ","[Brunello di Montalcino, Barolo, Pinot Grigio, C?tes du Rh?ne]" 23473,"Nutcracker Cones 4 cups mixed, raw unsalted nuts 4 tablespoon unsalted butter 1 teaspoon cayenne pepper Brown sugar, to taste 1/4 cup fresh rosemary, leaves, plus more for garnish 2 lemons, zested Maldon sea salt or fleur de sel Instructions: Toast nuts on sheet pan for 10 minutes in a preheated 350 degrees F oven. Melt butter with cayenne, sugar and rosemary. Put toasted nuts in large saute pan, add butter mixture, lemon zest, salt and stir over medium heat until thoroughly mixed and butter cooks away. Adjust seasoning, as needed. Serve in paper cones with fresh rosemary garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 23474,"French Onion Soup 3 tablespoons bacon drippings (4 bacon strips) 6 Maui or Vidalia onions (3 pounds/8 cups), thinly sliced 2 large shallots, chopped 1 tablespoon balsamic vinegar 1 cup burgundy wine 2 teaspoons dried oregano 3 quarts chicken broth Salt and freshly ground black pepper, to taste Sliced baquette, toasted and seasoned Swiss cheese, grated Flat-leaf parsley, chopped, for garnish Instructions: In a large saucepan over medium heat, fry 4 strips of bacon until crisp. Discard bacon. Saute onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano; cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown. Blend in chicken broth. Simmer gently for 1 hour, stir occasionally. Season with salt and pepper. Ladle soup into 4 ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley, serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23475,"Turkey Bolognese with Voodles 1 pound ground turkey (I like ground skinless dark meat) One 16-ounce can tomato sauce
One 6-ounce can tomato paste
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
1 teaspoon Italian seasoning
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
1 large carrot, finely chopped
1/2 yellow onion, finely chopped
2 tablespoons chopped fresh parsley
About 8 zucchini (I use 1 to 2 zucchini per person, depending on their size) Nonstick cooking spray or a drizzle of olive oil, for the skillet Kosher salt and freshly ground black pepper Grated Parmesan, for garnish
Instructions: For the bolognese: In a stockpot, combine the ground turkey, tomato sauce, tomato paste, chili powder, salt, Italian seasoning, pepper, garlic, bay leaf, carrot, onion and 1/2 cup water. (Do not brown the turkey; everything goes in at once.) Cover, bring to a simmer and simmer over medium heat, stirring occasionally, until just slightly thickened, about 1 hour. Remove the bay leaf and stir in the parsley. For the voodles: Cut the zucchini into noodles using a julienne peeler or a spiral slicer. Heat a large skillet over medium-high heat; spray with cooking spray or drizzle with a little olive oil. Add the voodles and saute about 1 minute. Season with a little salt and pepper. Using a ladle, add the sauce and toss to coat.
Add a few tablespoons of grated Parmesan and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 23476,"Meaty Stuffed Pizza 2 (6.5-ounce) packages pizza crust mix (recommended: Betty Crocker) 2 teaspoons Italian seasoning (recommended: McCormick's) 1 cup hot water 1 tablespoon oil 1/2 pound lean ground beef 1/2 pound hot Italian sausage, casings removed 1 (2.5-ounce) jar sliced mushrooms, drained (recommended: Green Giant) 1 (2.25-ounce) can sliced black olives, drained (recommended: Early California) 2 1/2 cups marinara sauce, divided (recommended: Prego) 2 cups shredded mozzarella cheese (recommended: Kraft) Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. For the dough: In a large mixing bowl, combine pizza crust mixes, Italian seasoning, and hot water. Stir about 20 times until a ball forms. Split ball in half and cover each with plastic wrap; set aside. For the filling: In a large frying pan over medium-high heat, add the oil and cook ground beef and sausage, stirring frequently to break up clumps. Cook until no longer pink but not totally cooked through, about 4 minutes. Remove from heat and stir in mushrooms, olives, cheese and 1 cup of the marinara sauce; set aside. Unwrap dough and put onto 2 parchment lined baking sheets sprinkled with cornmeal. Press out into 2 (12-inch) circles about 1/4-thick; pinch together any holes. Spoon the meat mixture into center of each dough round. Slide the second dough circle off the parchment to top the meat mixture. Crimp the edges together. Gently pat entire surface of pizza until flat. Slide pizza onto hot oiled grill. Cook, covered, for about 5 to 6 minutes per side. Warm the remaining marinara sauce in the microwave. Spoon some sauce on the plate and serve a hot slice of pizza on top. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 23477,"Okra Chili 1 tablespoon cumin seeds, ground in a mortar and pestie 1 tablespoon garlic powder 2 teaspoons ground paprika 1 teaspoon cl flakes 1 teaspoon coriander seeds, geound in a mortar and pestie 2 tablespoons vegetable oil, divided 2 1/2 pounds ground beef 1 (12-ounce) bottle dark beer, divided 1 sweet onion, diced 2 cloves garlic, chopped 1 red bell pepper, seeded and diced 1 1/2 cups fresh okra, cut into 1/2-inch thick slices 1 to 2 canned chipotle peppers in adobo sauce 1 (14.5-ounce) can diced tomatoes 2 cups low-sodium beef stock 1 (14-ounce) can red kidney beans, drained and rinsed 1/4 bunch fresh cilantro, stems chopped and leaves picked Kosher salt and freshly ground black pepper Instructions: For the spice mix: In a small bowl, mix to combine the ground cumin seeds, garlic powder, paprika, cl flakes, and ground coriander seeds.
For the chili: Heat 1 tablespoon of the vegetable oil in a cast-iron pan over medium-high heat. Add the ground beef to the pan and cook, stirring frequently, until the moisture has evaporated, and the beef is browned. Drain the beef of any fat that has rendered, and deglaze the pan with half of the beer.
In a separate pot, add the remaining tablespoon vegetable oil, and add the onion, garlic, peppers, and okra, and saute over medium-high heat. Sprinkle over the chili spice mix, and the chipotle pepper, stirring to combine. Deglaze the pot with the remaining beer, and add the browned beef.
Add the diced tomatoes, and stock, and then bring everything to a boil. Place the lid over the pot, and reduce the heat to a simmer. After 1 hour, add in the kidney beans, and cilantro stems. Keep cooking for another 30 minutes over low heat.
Adjust the chili's seasonings with salt, and black pepper, to taste. Switch off the heat and garnish with the cilantro leaves.
","[Syrah, Tempranillo, Garnacha, Barbera]" 23478,"Fruit Salad 2 tablespoons honey 1 jalapeno, seeded and minced
1 lemon, zested and juiced 4 cups 1/2-inch cubed honeydew melon (about 1/2 melon) 2 cups blueberries
2 cups sliced strawberries
1 cup grapefruit segments, from about 1 grapefruit
1 small English cucumber, cut into 1/2-inch dice
3 tablespoons torn fresh basil leaves 3 tablespoons torn fresh mint leaves Instructions: For the dressing: In a large bowl, whisk together the honey, jalapeno and lemon zest and juice. For the salad: Add the melon, blueberries, strawberries, grapefruit and cucumber into the bowl with the dressing and toss until coated. Add the basil and mint and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 23479,"Pumpkin Tartuffo Sundae 1 pint soy milk 1 pint non-dairy whipped topping 1 vanilla bean, split lengthwise 1 cup pureed canned pumpkin 1 cup sugar substitute 8 egg whites Instructions: Heat soy milk and non-dairy topping with vanilla bean. Allow to steep, remove bean, scrape seeds and add back to milk. Add pumpkin puree. Combine sugar and egg whites. Temper over low flame and add back to milk mixture. Cook mixture, stirring constantly until thick. Place in freezer, stirring until mixture hardens, then freeze overnight. Serve with whipped non-dairy topping and sugarless candy garnish. ","[Chardonnay, Riesling, Gewrztraminer]" 23480,"Guajillo cl-Braised Rabbit Tostada Guajillo cl and Rabbit Braise, recipe follows Vegetable oil or peanut oil 6 corn tortillas 2 cups Vegetarian Black Beans, recipe follows, or regular black beans, heated 6 radishes, sliced into thin circles 1 cup finely shredded green cabbage Leaves from 1/2 bunch cilantro Cumin-Lime Vinaigrette, recipe follows Rustic Tomatillo and Avocado Salsa, recipe follows 3/4 cup crumbled feta 2 tablespoons toasted, salted pepitas (pumpkin seeds) 4 dried guajillo chiles 1 tablespoon fresh oregano leaves 1 large clove garlic 1 1/2 teaspoons ground cumin 1/2 teaspoon salt, plus 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper, plus 1/4 teaspoon freshly ground pepper 2 tablespoons olive oil 2 rabbits, quartered 1/4 cup chopped celery 1/4 cup chopped carrot 1 cup chopped onion 2 to 3 cups chicken stock 1 pound black beans, soaked in cold water overnight and drained 1 small red onion, diced 1 stick celery, diced 1 bay leaf 3 tablespoons olive oil 1 red bell pepper, diced 1 tablespoon minced garlic 1 bunch green onions, chopped 8 to 10 fresh basil leaves 1/3 bunch cilantro, chopped 1 teaspoon soy sauce 2 teaspoons lemon juice 1 tablespoon ground cumin 1/2 teaspoon ground cardamom Salt and freshly ground black pepper 1/4 cup champagne or red wine vinegar 1 tablespoon fresh lime juice 1/4 to 1/2 teaspoon ground cumin Salt and pepper 1/3 cup good olive oil 1 1/2 pounds tomatillos, peeled and finely diced 3 green onions, minced 1 red cl pepper, such as jalapeno or serrano, seeded and minced 1/4 bunch cilantro, minced 2 tablepoons rice wine vinegar 4 to 6 tablespoons extra-virgin olive oil 1 1/2 avocados, peeled and chopped finely Salt and freshly ground pepper Instructions: Up to 1 day ahead, prepare rabbit as directed. To serve tostadas, heat 2 inches of oil in a frying pan to 360 degrees F. Fry tortillas, 1 at a time, until crispy, about 2 minutes (do not fold tortilla). Drain on paper towels and set aside. In a saucepan, heat the rabbit in the reserved braising juices. Put a fried tortilla on each plate and top with a ladleful of black beans. Place the rabbit on top of the beans. In a bowl, lightly dress radishes, cabbage, and cilantro leaves with vinaigrette. Place a small mound of slaw on each tostada; top with salsa. Sprinkle with feta and pumpkinseeds and serve. Preheat the oven to 425 degrees F. Pull stems off of the chiles, leaving seeds inside. Place chiles in pie plate in a hot oven for 1 to 2 minutes until they smell fragrant to bring out flavor. Place in a bowl and add just enough hot water to cover. Soak for 1 hour. In a blender, puree chiles, oregano, garlic, cumin, and remaining salt and pepper. Strain through a fine sieve into a bowl and set aside. In a wide frying pan, heat oil over medium-high heat. Season rabbit pieces with salt and pepper and saute until golden brown on each side, about 7 minutes. Remove and reserve rabbit. Add celery, carrot, and onion to pan and saute until just browned. Add the cl puree and cook, stirring, for 1 to 2 minutes to bring out the flavor. Add rabbit pieces to the pan and add just enough stock to cover. Bring to the boil. Reduce heat, cover and simmer until the meat is very tender. Let cool, then strain and reserve both sauce and meat. Pull meat from the bones being very careful not to miss any; discard skin and bones. Chill meat and sauce separately. In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid. In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through. Combine vinegar, lime juice, cumin, salt and pepper in a bowl and mix well. Whisk in the oil until emulsified. Set aside until ready to use. Combine all ingredients and mix well, but gently. Do not mash avocados. Use immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23481,"Fried Onion Burger 1 1/2 pounds ground beef Kosher salt and freshly ground pepper 1 tablespoon vegetable oil, plus more as needed 2 onions, very thinly sliced (preferably on a mandoline) 8 slices American cheese 4 hamburger buns Ketchup, mustard and/or pickle slices, for topping Instructions: Preheat the oven to 250? F. Mix the beef with 1 teaspoon each salt and pepper in a large bowl, then form into 8 balls. Heat the vegetable oil in a large skillet over medium-high heat. Add 2 of the beef balls and slightly flatten with a metal spatula. Place a handful of the sliced onions on each patty (you\u2019ll use about a quarter of the onions for 2 patties \u2014 it will seem like a lot!) and flatten the beef into 1/4-inch-thick patties, pressing the onions into each burger. Cook until browned on the bottom, about 3 minutes. Carefully flip the burgers along with the onions and cook until the onions are browned and tender, about 2 more minutes. Flip the burgers again, along with the onions, and top each with a slice of cheese. Cover and continue cooking until the cheese melts, 30 seconds to 1 minute. Transfer to a baking sheet and keep warm in the oven until serving. Repeat with the remaining beef and onions to make 8 burgers total, adding more vegetable oil to the skillet if needed. Serve 2 burgers on each bun with ketchup, mustard and/or pickles. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 23482,"Black-Eyed Pea Salad with Bacon 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
Two 15 1/2-ounce cans black-eyed peas, rinsed and drained
6 slices cooked applewood smoked bacon, roughly chopped
4 scallions, sliced
1 medium red bell pepper, seeded and chopped
1/2 small red onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 scallions, chopped, for garnish
Instructions: Make the vinaigrette by combining the oil, vinegar, sugar and mustard. Whisk well and then add in the black-eyed peas. Fold in the bacon, scallions, bell peppers and onions. Season well with salt and pepper. Garnish with the chopped scallion. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23483,"Holiday Mirror Glaze Poke Cake One 15.25-ounce package white cake mix (plus required ingredients) One 3-ounce package lime-flavored gelatin Two 16-ounce containers vanilla frosting One 3-ounce package raspberry-flavored gelatin 1 cup sugar 1/4 cup light corn syrup 1 cup good-quality white chocolate discs or chopped white chocolate 1/4 cup sweetened condensed milk Red gel food coloring, for decorating Instructions: Prepare the cake layers in two 8-inch cake pans according to the package directions; let cool completely in the pans on a rack. Level the domed tops of the cakes with a serrated knife, then invert the cakes out of their pans. Clean and dry the cake pans; return the cooled cakes cut-side up to the pans. Poke the cakes every 1/2 inch with a chopstick. Stir together the lime gelatin and 1 cup boiling water in a small bowl until completely dissolved; let cool for 10 minutes. Pour over the cakes and refrigerate until the gelatin is absorbed, about 30 minutes. Remove the cakes from the pans (if they stick, dip the pans in hot water for 10 seconds to loosen). Place one cake on a large plate. Frost the top with 1 cup of the frosting in an even layer. Top with the second cake and frost the whole cake with the remaining frosting, making it as smooth as possible. Freeze for 1 hour. Meanwhile, stir together the raspberry gelatin and 1/4 cup boiling water in a small bowl until completely dissolved.
Combine the sugar, corn syrup and 1/4 cup water in a medium saucepan. Bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and stir in the raspberry gelatin mixture and the white chocolate. Let sit until the chocolate has melted, about 2 minutes. Stir in the condensed milk and blend with an immersion blender until completely smooth. Let the mixture cool to 95 degrees F on an instant-read digital thermometer.
Remove the cake from the freezer and place on a cooling rack set over a rimmed baking sheet. Pour about two-thirds of the raspberry-white chocolate glaze over the cake. Swirl several drops of red food coloring into the remaining glaze and then pour it over the cake (the whole cake should be covered in the glaze). Let set for 15 minutes, then transfer the cake to a serving platter and refrigerate until firm, 1 to 2 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 23484,"Beef Stew 2 tablespoons unsalted butter 1/2 pound button mushrooms, thinly sliced 3 tablespoons all-purpose flour 3 cups veal or beef stock, at room temperature 2 tablespoons olive oil 2 pounds beef stew meat, cut into 1-inch pieces 1 1/2 teaspoons kosher salt 1 teaspoon Essence, recipe follows 3/4 teaspoon cracked black pepper 2 tablespoons tomato paste 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/8 teaspoon ground allspice 1 pound small (golf ball size) new potatoes, quartered 1 cup diced carrots 1 cup frozen pearl onions, thawed 1/2 cup frozen green peas, thawed 1 tablespoon chopped fresh parsley leaves 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon Essence and 1/2 teaspoon of the black pepper. Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side. Add the butter, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker. Cover the slow cooker and set the temperature to high. Cook for 1 hour. Add the potatoes and carrots and continue to cook the stew for another 7 hours. During the last hour of cooking, add the pearl onions and replace the lid. Once the stew is cooked, stir in the peas and parsley and serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 23485,"Peppermint Meringues 3 large egg whites Pinch of salt 3/4 cup sugar 1/4 teaspoon cream of tartar 3/4 teaspoon pure peppermint extract Red gel food coloring Instructions: Preheat the oven to 250? F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until frothy. Gradually beat in the sugar and cream of tartar and beat until stiff peaks form, about 6 minutes. Add the peppermint extract and beat 2 more minutes. Using a small pastry brush, paint four 1/4-inch-wide stripes of red gel food coloring inside a piping bag fitted with a 1/2-inch round tip. Fill with the meringue. Pipe 2-inch spirals about 2 inches apart onto the baking sheets. Bake the meringues 1 hour, then turn off the oven and let them dry in the oven, about 2 more hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 23486,"Rigatoni with Italian Eggplant 2 tablespoons olive oil 1 1/2 cups chopped onions 3 cloves garlic, minced 4 cups Italian eggplant, diced to 1/2-inch pieces 1 (14 1/2-ounce) can whole peeled tomatoes, undrained 2/3 cup red wine 2 tablespoons tomato paste 1 1/2 teaspoons sugar 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon dried rosemary, crumbled Salt and freshly ground pepper, to taste 1 pound dry rigatoni Grated Romano cheese, to finish Instructions: Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 2 minutes. Add the eggplant and cook. Continue stirring until softened, about 3 more minutes. Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally. Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 23487,"Grilled Green cl-Stuffed Pepper Steaks Wrapped in Bacon 4 boneless rib-eye steaks, filet mignon, or sirloin steaks, cut 1- to 2-inches thick 4 green New Mexican chiles, roasted, peeled, stemmed, and seeded 4 strips uncooked bacon 2 tablespoons red peppercorns 2 tablespoons white peppercorns 2 tablespoons black peppercorns 2 tablespoons Caribbean habanero sauce 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1/2 teaspoon garlic powder Instructions: Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green cl into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick. Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan. To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours. Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F. Place the steaks on individual plates and serve. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 23488,"Southern Indian Lamb Curry 1/4 cup extra-virgin olive oil 1 1/2 tablespoons cloves 1 1/2 tablespoon cumin seed 11/2 tablespoon fennel seed 1 1/2 tablespoon coriander seed 1 1/2 tablespoons turmeric 1 cinnamon stick 2 fresh bay leaves 10 fresh curry leaves 3 pounds boned shoulder lamb, cut into 1-inch cubes 1 fresh red chili 2 medium onions, roughly chopped 5 cloves garlic, peeled 2 tablespoons minced fresh ginger Kosher salt and freshly ground black pepper 5 large fresh tomatoes 1/2 cup plain unsweetened natural yogurt 1/2 bunch fresh cilantro, roughly chopped 1 scallion, cut into strips 6 cups steamed basmati rice Instructions: Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped. Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita. ","[Shiraz, Malbec, Tempranillo, Garnacha]

" 23489,"Mini Moroccan Lamb Burgers on Brioche Rounds with Lemon Yogurt Sauce 1 pint plain Greek-style yogurt, preferably full-fat 1/2 lemon, zested and juiced Kosher salt 1 loaf brioche bread 2 pounds ground lamb (preferably shoulder meat) 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1 teaspoon salt About 20 grinds fresh black pepper 2 cloves garlic, pressed 1 small head red leaf lettuce, washed, dried, trimmed and torn into small pieces 4 ripe plum tomatoes, cut into 1/4-inch thick rounds Instructions: Make the sauce: In a medium mixing bowl, stir together the yogurt and lemon zest and juice. Season, to taste, with a couple pinches of salt. Sauce can be made ahead of time and refrigerated until ready to use. Bring to room temperature before using. Cut the brioche into about 1/3 to 1/2-inch thick slices and then use a small glass to cut out as many circles as possible, about 3 inches in diameter, from each slice. Place the bread \buns\ in an airtight container until ready to use so that they stay moist and soft. Make the burgers: Preheat the grill. Combine all ingredients in a mixing bowl and work together until they are fully incorporated. Using a small ice cream scoop, scoop the mixture into little balls about 1 to 1 1/2 inches big and place them on a parchment paper-lined baking pan. Using your hands, flatten burgers to about 1/2-inch thick and just a couple inches in diameter. Once the grill is hot, place them on the grill and cook, about 2 to 3 minutes per side or until fully cooked through; cook time varies based on how hot your grill is. Place the cooked mini burgers on top of the cut brioche and add a piece of lettuce and a tomato slice. Top with a dollop of the lemon yogurt sauce and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 23490,"Individual Meringue Swan Lakes 1 teaspoon cream of tartar 1/2 teaspoon fine salt 8 large egg whites, at room temperature 4 1/2 cups confectioners' sugar, sifted, plus more for dusting
1/4 cup black sanding sugar, plus more if needed
1 1/2 cups whole milk 2 teaspoons pure vanilla extract 1/4 teaspoon fine salt 1/3 cup granulated sugar 5 large egg yolks, at room temperature 1/2 cup heavy cream, chilled Instructions: For the meringue: Position oven racks in the upper and lower thirds of the oven and preheat to 200 degrees F. Beat the cream of tartar, salt and egg whites in a very clean, dry bowl of a stand mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar about 1/4 cup at a time and beat until shiny stiff peaks form, 5 to 10 additional minutes.
Invert a large baking sheet and top it with a large piece of parchment. Spoon leveled 1/3-cup portions of meringue onto the parchment, leaving ample space between each portion. Use a small offset spatula to smooth each portion of meringue into a 5-inch round.
Use a 3-tablespoon ice cream scoop to scoop 4 leveled mounds of meringue around the perimeter of each 5-inch round. Use the offset spatula to lightly smooth out the mounds so they touch each other and mimic the look of snow drifts. If needed, use the back of a spoon to create a large divot in the center of the meringue so there is enough room to pour in the creme anglaise later.
Fit a large pastry bag with a 1/4-inch round tip and scoop the remaining meringue into the bag.
Invert a second large baking sheet and top it with a piece of parchment. Spread out half of the black sanding sugar onto one corner of the parchment. Pipe one 2 1/2-inch-long by 1 1/2-inch-wide teardrop-shaped mound of meringue for the black swan's body, two 2-inch-long by 1-inch-wide teardrop-shaped mounds for the black swan's wings and one 3-inch S-shaped swan neck with head directly onto the black sanding sugar. Use a wooden toothpick to pull out the top of the head to create a beak. Sprinkle the meringue pieces with the remaining black sanding sugar. Use a pastry brush to brush away the excess sanding sugar, but reserve to use later. On the remainder of the parchment, pipe five 2 1/2-inch-long by 1 1/2-inch-wide teardrop-shaped mounds of meringue for the white swans' bodies, ten 2-inch-long by 1-inch-wide teardrop-shaped mounds for the white swans' wings and eight 3-inch S-shaped swan necks with heads (you will have extra heads/necks, in case of breakage). Again, use a wooden toothpick to pull out the top of each head to create a beak. These do not spread much while baking, but leave at least 1/4 inch of space between each piece of meringue.
Bake both baking sheets of meringue until dry and crisp, 3 to 4 hours. Cool completely on the baking sheets.
For the creme anglaise: Whisk together the milk, vanilla and salt in a medium saucepan and bring to a simmer over medium heat, 3 to 5 minutes. Reduce the heat to low.
Whisk together the granulated sugar and egg yolks in a medium bowl until well combined, then whisk in 1/2 cup of the hot milk mixture. Slowly whisk in the remaining hot milk, then pour the mixture back into the saucepan and continue cooking at a slow simmer, whisking constantly, until the custard thickens to the consistency of thin gravy, 8 to 10 minutes. Strain the sauce into a medium bowl and cover with plastic wrap. Refrigerate until completely chilled. For the whipped cream: Put the heavy cream in a medium bowl and whisk vigorously to stiff peaks. To assemble: Use a small offset spatula to gently loosen the meringue pieces from the parchment. Transfer the 6 lakes onto individual plates. Spoon 2 leveled tablespoons of the whipped cream onto each swan base. Gently insert a swan head/neck toward the tip of each base, then press 1 set of wings onto the sides of the whipped cream. Repeat this process to build 5 additional meringue swans. There should be 5 white swans and 1 black swan. For the black swan, sprinkle a thick layer of the excess black sanding sugar all over the whipped cream before inserting the head/neck and wings.
Pour the chilled creme anglaise into the center of each lake, then top each with a swan. Dust with confectioners' sugar and serve immediately.
The meringues can be baked up to 1 day in advance (avoid baking in humid weather); keep them overnight in the oven with the oven turned off. The crme anglaise can be made up to 2 days in advance and kept refrigerated. Whip the cream and assemble the swans just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23491,"Tres Leches Cake with Dulce de Leche Frosting 6 large eggs, at room temperature 1/2 teaspoon cream of tartar 1 cup sugar 1 tablespoon plus 1 teaspoon pure vanilla extract 1 cup all-purpose flour, spooned and leveled 1/4 teaspoon baking powder 1/4 teaspoon fine salt One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk 1 cup heavy cream 1 1/4 cup sugar 3 large egg whites, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon cream of tartar Pinch fine salt 3 tablespoons jarred dulce de leche Instructions: For the cake: Preheat the oven to 350 degrees F. Separate the eggs, putting the whites in one large bowl and the yolks in another. Add the cream of tartar to the whites, and beat with an electric mixer on medium-high until soft peaks form, about 3 minutes. Reduce the speed to low, and gradually add 1/3 cup of the sugar. When all the sugar is in, turn the speed back up to medium-high and continue to beat until stiff, glossy peaks form, about 4 minutes. Add the remaining sugar and 1 tablespoon of the vanilla to the bowl with the yolks, and beat with the electric mixer until the mixture is pale yellow and very thick and a bit of the batter dropped on top of the rest sits there for a few seconds before sinking in, about 5 minutes. Sift the flour, baking powder and salt over the mixture, and fold until blended. Fold in about 1/3 of the whites until the batter has lightened in texture. Fold in the remaining whites in two additions until smooth and no streaks of white remain. Pour the batter into an ungreased 10-inch tube pan. Bake until the cake is browned and the top springs back to the touch, about 35 minutes. Immediately turn the pan over onto a cooling rack, and let the cake cool completely in the pan. Run a thin spatula around the outside edge and the inside ring; gently working around the cake, pull with a spatula until it releases from the pan. Scrape out the crumbs from the bottom and sides of the pan (it doesn't have to be totally clean, but you don't want the crumbs to absorb the soaking milks), then put the cake back in the pan. Using a long skewer, poke holes all over the top of the cake (around 60 is good), going all the way to the bottom of the pan. Whisk together the sweetened condensed milk, evaporated milk, cream and remaining 1 teaspoon vanilla in a medium bowl. Slowly pour the mixture over the cake, letting it run down the sides of the cake, making sure the cake is well coated. (It may seem like a lot of liquid, but be sure to use it all so the cake is moist throughout.) Cover and refrigerate for at least 6 hours or overnight. One hour before serving, remove the cake from the refrigerator and let stand at room temperature to warm slightly. For the frosting: Meanwhile, bring a few inches of water to a simmer in a medium saucepan. Set a large stainless-steel bowl over it (do not let the bowl touch the water); add the sugar, egg whites, 1/4 cup cold water, vanilla, cream of tartar and salt, and whisk until the ingredients are combined. Then, with the bowl still over the simmering water, beat with an electric mixer on medium-high speed until thick, glossy, stiff peaks form, 5 to 7 minutes. Remove the bowl from the heat, and let stand a few minutes. To assemble: Run a thin spatula around the outer edge and the inside rim of the pan, gently pulling to release the cake. Turn it out onto a rimmed serving plate. Generously frost the top, the sides and the inside ring, using a small offset spatula or spoon. Microwave the dulce de leche in a small microwave-safe dish until it's loose enough to drizzle, about 8 seconds. Drizzle the cake with the dulce de leche, letting it gently drip down the sides. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23492,"Maple Syrup Roasted Sweet Potato Pancakes with Citrus Brown Sugar Sauce 1 (8-ounce) sweet potato, peeled and quartered 3 ounces maple syrup 5 ounces bread flour 5 ounces cake flour 4 ounces granulated sugar 2 ounces light brown sugar 2 teaspoons baking powder 3/4 teaspoon ground cinnamon Salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 11 ounces whole milk 4 large eggs, separated 2 ounces unsalted butter, melted 1 tablespoon vanilla extract 4 ounces unsalted butter 6 ounces light brown sugar Zest and juice of 1 lemon Zest and juice of 1 lime Zest and juice of 1 orange 2 ounces (1/4 cup) dark rum Instructions: For the pancake batter:
Preheat the oven to 350 degrees F. Place the sweet potato pieces and maple syrup into aluminum foil and place in the oven for an hour. When the potato is tender, place the potato pieces and syrup in to a bowl and mash with a fork.
In a large bowl, sift together the bread flour, cake flour, granulated sugar, brown sugar, baking powder, cinnamon, 3/4 teaspoon salt, nutmeg, and ground ginger.
In a separate bowl, whisk together the milk, egg yolks, melted butter, vanilla extract, and mashed sweet potato, then whisk the milk mixture into the sifted dry ingredients. Whisk well to make sure there are no lumps.
Place the egg whites into a separate bowl and whisk to firm peaks. Fold the whipped egg whites into the batter in 3 additions. Let the batter rest for 5 minutes.
Heat a flat top (or large griddle) on medium heat. Spray the pan with a little nonstick cooking spray. Ladle 2-ounces or 1/4 cup of batter into the pan, let cook for 3 to 4 minutes then flip, once brown on both sides remove from pan. Keep warm.
For the citrus brown sugar sauce:
Melt the butter in a medium-size saucepan over medium-low heat. Stir in the light brown sugar.
When the sugar has dissolved and the mixture starts to simmer, add in the zest and the juice from the lime, lemon, and orange. Bring the mixture back to a simmer, stir in the rum and remove from heat.
Stack the pancakes on a plate and spoon the sauce over top and enjoy!
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 23493,"White Chocolate Holiday Bark 1 pound finely chopped white chocolate 1 1/2 teaspoons nut or plain oil 1/2 cup dried cranberries 1 1/4 cups shelled pistachio nuts, toasted and papery coating peeled Instructions: Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil. Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F. Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary. Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23494,"Belgian Waffles 2 cups cake flour 1 tablespoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar 1/2 cup buttermilk 1 cup milk 2 eggs 1/4 cup melted unsalted butter Nonstick vegetable spray for coating waffle iron Confectioners' sugar Fresh berries Whipped Cream, recipe follows Ice cream, optional 1 cup heavy cream 1 tablespoon confectioner' sugar 1 tablespoon maraschino liqueur or Kirsch (for a non-alcoholic substitution, use 1 teaspoon vanilla extract) Instructions: Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined (DON'T OVERMIX THE BATTER!). The batter should look slightly lumpy. Spray the waffle iron with the nonstick vegetable spray. Pour 1/2 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer. Dust finished waffles with confectioners' sugar and top with fresh berries, Whipped Cream, or ice cream, if desired. Serve hot off the griddle. In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino. Whip to soft, fluffy peaks, about 2 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23495,"Classic Beurre Blanc: White Butter Sauce 1/3 cup champagne vinegar 1/3 cup dry white wine 2 shallots, finely chopped 1/2 lemon, juiced 2 bay leaves 1/2 cup heavy cream 1/2 pound (2 sticks) unsalted butter, cubed Salt and pepper 2 tablespoons chopped chives Instructions: In a heavy 2-quart saucepan, combine vinegar, wine, shallots, lemon, and bay leaves to make an infusion. Simmer over medium heat for 5 to 8 minutes until the mixture is reduced to a wet paste, about 2 tablespoons. Add the cream and continue to simmer until reduced again to about 2 tablespoons. Cream is added to make the sauce more stable and less likely to separate. Reduce the heat to low and remove the bay leaves. Whisk in the chunks of butter in small batches. The butter should melt without the sauce getting too hot, producing a creamy emulsified sauce. Do not let the sauce go over 130 degrees F, where it will separate. If the sauce starts to break, remove from heat, add 2 ice cubes and whisk until it cools down and comes back together. Season with salt and pepper, fold in the chives, and serve immediately. Keep covered in a warm place for a few hours, if needed. Serve with fish or vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23496,"Chilaquiles 6 to 7 guajillo peppers or red New Mexican dried chilies About 2 tablespoons safflower or vegetable oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped
Ten 6-inch corn tortillas
Naturally flavored neutral cooking spray
About 1/2 teaspoon smoked sweet paprika, pimenton
1 scant teaspoon (1/3 palm full) oregano
4 large cloves garlic, chopped
1/2 cup water
1 cup chicken or vegetable stock
1 can (28 ounces) fire-roasted or diced tomatoes
About 2 teaspoons honey
1 teaspoon unsweetened cocoa powder, optional
1 small red onion
A handful cilantro
3 to 4 radishes About 4 ounces cotija cheese or queso fresco
About 6 ounces Monterey Pepper Jack cheese
4 pats butter, about 1 teaspoon each
4 large eggs
Pickled sliced jalapeno peppers, mild or spicy
Instructions: Preheat oven to 425 degrees F. Gather your ingredients. Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter. Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes. Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes. To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles. Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese. Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling. Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat. Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs. Serve the chilaquiles from the pan. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 23497,"The Original Cobb Salad 2 chicken breasts, cooked and finely diced 1-ounce iceberg lettuce, washed and chopped 1-ounce romaine lettuce, washed and chopped 2 ounces tomato, washed and chopped 1/2 avocado, thinly sliced 2 ounces bacon, cooked and finely chopped 2 ounces hard boiled eggs, finely chopped 2 ounces grated Roquefort cheese Original Cobb Salad Dressing to taste, recipe follows 2 egg yolks* 2 cups olive oil 1 lemon, juiced 3 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 clove garlic, minced 1/2 cup water Salt and pepper, to taste Instructions: Place greens in bowl. Arrange all other ingredients attractively across greens. Add dressing when ready to serve.; Whip eggs vigorously until yolks turn pale yellow. Slowly incorporate oil to form an emulsion. Add remaining ingredients and season with salt and pepper. Yield: 12 servings *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, Pinot Grigio, Riesling]" 23498,"Pasta al Forno with Chicken Sausage and Rapini 12 ounces radiatore pasta 2 tablespoons olive oil
1 pound chicken Italian sausage, removed from casing
4 cups packed sliced rapini (broccoli rabe) greens 8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1/2 cup freshly grated Pecorino Romano, plus more if needed 1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper 8 ounces fresh mozzarella, sliced 1/8 inch thick 1/4 cup oil-packed sun-dried tomatoes, julienned
Chopped fresh basil, for garnish Instructions: Bring a large pot of water to a boil. Add the pasta, bring back to a boil and cook until very very al dente, 6 to 7 minutes. Drain and set aside. Heat a large (12- to 14-inch) nonstick skillet over medium-high heat. Add the olive oil and sausage, breaking up the sausage with a wooden spoon into smaller chunks. Cook, without moving the sausage, until golden brown on the bottom but still pink on the top, 5 to 6 minutes. Add the rapini and mushrooms, toss together and cook until the mushrooms are slightly brown and the rapini has wilted, another 5 to 6 minutes. Add the garlic and cook for another 20 seconds. Immediately turn the mixture into a bowl and set aside. Lower the heat to medium, add the butter and cook until bubbly and melted. Add the flour while whisking to break up clumps. Cook until slightly golden, 2 to 3 minutes. While whisking, slowly add the milk. Add the Pecorino Romano, nutmeg and some salt and pepper. Bring to a simmer and simmer until the mixture starts to thicken slightly, about 3 minutes. Off the heat, add the pasta and sausage/rapini mixture and stir to coat. Season to taste, adding more Pecorino Romano if desired. Once completely cool, add a layer of the mozzarella, then sprinkle on the sun-dried tomatoes. Can be made 1 day ahead. When ready to bake, preheat the oven to 350 degrees F. Bake until bubbly and the cheese is golden brown, 20 to 25 minutes. Garnish with torn fresh basil. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 23499,"Drunken Spaghetti with Hot Salami Meat Sauce 2 tablespoons EVOO 5 ounces Calabrese salami or good-quality pepperoni, casing removed, grated with a box grater 1 pound ground lamb or beef Kosher salt and freshly ground pepper 4 cloves garlic, grated or finely chopped A couple sprigs fresh rosemary, very finely chopped 1 bay leaf 1 carrot, grated 1 medium onion, very finely chopped 3 tablespoons tomato paste 1 bottle plus 1 cup dry red wine (save the rest for dinner) 1 cup chicken stock One 28-to-32-ounce can whole peeled San Marzano tomatoes 1 pound spaghetti A few fresh basil leaves, torn Grated pecorino, for serving Instructions: Heat the EVOO in a Dutch oven or other large pot over medium-high heat. Add the salami and cook until the fat is rendered. Add the ground lamb and cook, crumbling with a wooden spoon, until browned. Season with a little salt and more pepper. Add the garlic, rosemary, bay leaf, carrots and onions and cook until soft, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with 1 cup wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock and tomatoes, breaking up the tomatoes with the spoon, and simmer until thickened, 30 minutes. Bring the remaining 1 bottle wine and 2 cups water to a boil in a pot. Add the pasta and cook until al dente. Reserve about 1 cup starchy cooking liquid and drain the pasta. Toss the pasta with the sauce and enough of the reserved cooking liquid to bring the dish together. Divide among shallow bowls and top with the basil and lots of pecorino. Cook's Note: The sauce can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. Remove the bay leaf before serving. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 23500,"Chocolate Toffee Bites 2 cups sugar 1/2 cup butter 2 ounces bittersweet chocolate, chopped Instructions: Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly. It will turn amber brown in about 5 minutes. When it is a uniform caramel color, add the butter, and stir it in. Once mostly combined, add the chocolate, and stir to blend. Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick. Let cool and break into small pieces. Store in an airtight container; ","[Port, Tawny Port, Ruby Port, Moscato]" 23501,"Wild Rice Salad with Edamame 1 cup long-grain wild rice 2 teaspoons kosher salt
1 teaspoon extra-virgin olive oil
1/2 cup fresh corn kernels 1/2 cup cooked shelled edamame
1/2 cup green peas, defrosted from frozen, or fresh
1/2 cup canned chickpeas, drained
1/4 cup diced red onion
1 clove garlic, minced 1/2 shallot, minced
1/4 cup champagne vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons honey
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
Instructions: For the salad: Place the wild rice in a medium saucepan with 4 cups water and the kosher salt. Simmer uncovered until tender, about 50 minutes. Drain well, return to the saucepan and cover for 10 minutes. While the rice is cooking, heat the oil in a medium saute pan over medium-high heat. Add the corn kernels and saute until charred, about 5 to 8 minutes. Set aside to cool. For the vinaigrette: Whisk together the garlic, shallot, vinegar, mustard, lemon juice, honey, salt, and pepper in a medium bowl. While continuously whisking, slowly stream in the oil until the dressing is emulsified. To serve: Combine the warm rice with the corn, edamame, green peas, chickpeas and onion. Pour 1/4 cup of the vinaigrette over top and toss well to evenly distribute. Allow to sit for 30 minutes, taste for seasoning and serve at room temperature. The remaining vinaigrette can be refrigerated for another use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 23502,"Mom's Cream Cheese Pie 1 1/2 cups graham cracker crumbs 6 tablespoons unsalted butter, melted 1/4 cup confectioners' sugar
1 teaspoon ground cinnamon
12 ounces cream cheese, at room temperature 3/4 cups granulated sugar
2 teaspoons vanilla extract 2 large eggs, at room temperature 1 cup sour cream 3 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract Instructions: For the graham cracker crust: Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on. For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on. For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 23503,"Grilled Mango-Marinated Short Ribs One 11.2-ounce bottle Seagram's Escapes? Mango Italian Ice 1 cup pineapple juice 1/2 cup lemon juice 1/2 cup oyster sauce 1/2 cup soy sauce 1/4 cup packed brown sugar 3 tablespoons sriracha 3 cloves garlic, minced 2 pounds flanken-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice)\u202f Vegetable oil, for the grill pan and baking sheet Kosher salt and freshly ground black\u202fpepper 1/4 cup rice vinegar 1 tablespoon sriracha 1 teaspoon fish sauce 1 teaspoon crushed red pepper flakes 1/2 teaspoon granulated sugar\u202f 2 cups finely shredded napa cabbage\u202f 2 cups thinly sliced cucumber\u202f 1 mango, thinly sliced 1/2 small red onion, thinly sliced 2 cups cooked jasmine rice\u202f 1/4 cup bias-sliced scallions Instructions: For the ribs: Combine the Seagram's Escapes? Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight. Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil. Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes. For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated. Serve the ribs with the slaw and rice and garnish with the scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23504,"Orange Cumin Vinaigrette with Roasted Garlic 1 teaspoon cumin seeds 1/3 cup orange juice, preferably freshly squeezed Grated zest of one well washed orange 1 tablespoon sherry vinegar 1/4 cup roasted garlic pulp 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup olive oil Instructions: Preheat oven to 350 degrees. Place cumin seeds on a small ovenproof plate or baking sheet and roast in oven 3 to 5 minutes until their fragrance is released. Remove from oven and allow to cool. Place orange juice, zest, vinegar, garlic pulp, salt, pepper and cumin seeds in the blender. Whirl to blend thoroughly then slowly pour in olive oil while machine is running so as to form an emulsion. ","[Rioja, Tempranillo, Garnacha, Pinot Gris]" 23505,"Chocolate-Dipped Strawberries 1/2 cup semisweet chocolate chips 3 tablespoons heavy cream 12 long-stemmed strawberries Instructions: Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.; ","[Merlot, Cabernet Sauvignon, Pinotage]" 23506,"Grilled Tuna with Shellfish Mole Sauce and Toasted Almond Mashed Potatoes 1/4 cup pure olive oil 4 yellow corn tortillas 2 ancho chiles, seeded and stemmed 2 New Mexico chiles, seeded and stemmed 1 pasilla cl, seeded and stemmed 1/2 medium red onion, coarsely chopped 1/2 head garlic, roasted, cloves separated 1/2 cup slivered raw almonds 4 cups Lobster Stock 4 medium tomatoes, peeled, cored and chopped 1/4 cup golden raisins 1/2-ounce Ibarra or semisweet chocolate 2 tablespoons maple syrup 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves Juice of 1 lime Salt and pepper 8 tuna steaks, 1 1/2 - 2 inches thick, about 6 ounces each Olive oil Salt and pepper 5 large Idaho potatoes, peeled and quartered 1 cup toasted slivered almonds 2 cups milk 1 stick unsalted butter Salt and freshly ground pepper 1/4 cup chopped parsley Instructions: In a large frying pan over medium heat, heat the oil to 375 degrees F, or until a small bread cube sizzles on contact. Fry the tortillas and all the chiles until crisp, 10-15 seconds. Remove with tongs and place in a food processor or blender. Add the onion and garlic to the oil and fry until browned, about 2 minutes add to the processor. Pour out all but 2 tablespoons of the oil and toast the almonds until golden brown. Add to the processor. Add 1 cup of stock to the processor and process the tortillas, chiles, onion, garlic and almonds to a puree, adding more stock if needed. Pour the puree in a medium saucepan and add the remaining stock, the tomatoes and raisins. Bring to a boil over medium-high heat; reduce the heat to medium and simmer 1 hour and 20 minutes, stirring frequently. Add the chocolate, maple syrup, cinnamon, cloves, and lime juice. Season to taste with salt and pepper and simmer another 15 minutes. Remove from the heat. Heat a grill or grill pan over high heat. Brush the tuna with olive oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Place tuna on a serving plate and spoon the mole around them. Cook potatoes in a large pot of salted water until tender, drain and keep warm. In the meantime, place 1/2 cup of the almonds and milk in a medium saucepan and bring to a boil. Remove from heat and let steep 30 minutes. Drain the milk into a bowl and discard the almonds. Mash the potatoes with the almond milk and butter until smooth and season with salt and pepper to taste. Fold in the remaining almonds and parsley. Yield: 8 servings ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23507,"Lapin a la Dijonnaise 2 (3-pound) rabbits or 8 rabbit legs 4 cups unsalted chicken stock or water 2 cups dry white wine, preferably a Chardonnay or white Burgundy 6 tablespoons vegetable oil 2 tablespoons unsalted butter Salt and freshly ground black pepper 2 tablespoons all-purpose flour 2 dozen small pearl onions, peeled 1/2 pound button mushrooms 1 tablespoon mustard seeds 4 sprigs tarragon, leaves only: 1/2 the leaves whole, 1/2 finely chopped 4 tablespoons Dijon mustard 1 tablespoon mustard powder 1/2 cup croutons 1 ounce chives, finely chopped Instructions: Place a rack in the lower third of the oven and preheat the oven to 350 degrees F. If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit. Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer. Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat. Season the rabbit with salt and pepper and dust with the flour. Add the rabbit and sear until golden brown on all sides, about 10 minutes. Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes. Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes. Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes. Remove and discard the parchment paper and bake 10 minutes more. Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves. Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender. Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 23508,"Harlow's Vegan and Gluten-Free Wild Mushroom Stroganoff 2 tablespoons grapeseed oil 2 yellow onions, cut into small dice
2 teaspoons salt
3 cloves garlic, peeled and chopped
1 tablespoon dried thyme
1 teaspoon ground black pepper
1/2 teaspoon cl flakes
1/2 cup white wine
2 tablespoons balsamic vinegar
Zest and juice of 1 lemon
2 cups dried wild mushrooms, soaked 30 minutes in 1 quart hot water
One 12-ounce package gluten-free spaghetti, preferable made from yellow lentils, cooked and set aside
1 cup vegan sour cream
2 tablespoons fresh parsley, leaves removed and chopped
2 tablespoons vegan Worcestershire sauce Instructions: Warm a medium saucepan over medium-high heat. Add the grapeseed oil and heat until just wavy, but not quite to the smoking point. Add the onions, salt and 2 tablespoons water and saute until translucent, about 5 minutes. Add the garlic, thyme, black pepper and cl flakes and continue to saute, stirring to thoroughly combine. Add the white wine, balsamic vinegar, lemon zest and juice. Continue to stir thoroughly. Add the rehydrated wild mushrooms and half of the soaking liquid to the pan. Add the cooked pasta and turn the heat up so the sauce and pasta mixture begin to simmer. Once pasta and mushroom ragout have combined with the liquid that is in the pan, add the vegan sour cream, parsley and Worcestershire. Stir to combine and immediately serve in pasta bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23509,"Sea Salt Dinner Rolls Basic Dinner-Roll Dough, recipe follows Nonstick cooking spray
All-purpose flour, for dusting 4 tablespoons unsalted butter, melted Flaky sea salt, for sprinkling 1/2 cup whole milk 3 tablespoons sugar 1 1/4 -ounce packet active dry yeast 4 1/4 to 4 1/2 cups all-purpose flour 6 tablespoons unsalted butter, at room temperature 1 1/2 teaspoons kosher salt 2 large eggs, lightly beaten Mix-ins (herbs, spices, cheese, etc.; see recipes) Vegetable oil or cooking spray, for the bowl Instructions: Make the Basic Dinner-Roll Dough with no mix-ins. Let rise as directed. Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface. Lightly flour the top of the dough and pat it into a rectangle. Cut the dough into 24 equal pieces with a bench scraper or chef's knife. Gently roll each piece of dough into a ball; arrange on the prepared baking sheets. Loosely cover with plastic wrap and let stand until puffy, about 45 minutes. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Brush the rolls with some of the melted butter and cut an X in the center of each with kitchen shears or a small knife. Sprinkle the tops with sea salt. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes, then brush with the remaining melted butter. Transfer to a rack to cool completely. Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes. Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour. Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23510,"Thyme Savors 2 tablespoons unsalted butter 2 leeks (white and light green parts only), halved lengthwise and finely chopped 2 stalks celery, thinly sliced 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme 1/2 cup chopped walnuts 1/2 cup raisins Salt and freshly ground pepper 1 1/2 cups cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup whole milk 1 cup sour cream 1 large egg, lightly beaten Instructions: Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with paper liners; set aside. Melt the butter in a large skillet over medium-high heat. Add the leeks and celery and cook, stirring, until wilted, about 5 minutes. Add the parsley, thyme, walnuts and raisins; season with salt and pepper. Cook, stirring, until the vegetables are tender, about 5 more minutes; set aside to cool. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Whisk in the milk, sour cream and egg until combined. Stir in all but 1/2 cup of the cooled vegetable mixture. Divide the batter among the prepared muffin cups, filling each almost to the top. Sprinkle the reserved vegetable mixture on top. Bake until the muffins bounce back when pressed, about 15 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23511,"Sugar Cookie Bruschetta One 16.5-ounce package refrigerated sugar cookie dough 1 cup halved blueberries
1 cup diced strawberries
2 tablespoons sugar
Juice of 1/2 lemon
One 8-ounce block cream cheese, softened
3 tablespoons honey
1/4 cup toasted coconut flakes
1/4 cup fresh mint leaves Good quality chocolate syrup, in a small squeeze bottle, for serving
Instructions: Bake the cookies according to the package instructions and set aside to cool. Add the blueberries, strawberries, sugar and lemon juice to a bowl and toss to combine. Set aside. Mix together the cream cheese and honey in a separate bowl until smooth and well combined. Transfer to a small serving bowl. For a \build your own cookie board,\ arrange the cookies on a board or platter. Add the bowl of berries, the bowl of cream cheese mixture, the coconut and mint to the board, along with the chocolate syrup. Let the fun begin. Take a cookie, spread a thin layer of cream cheese on top, add a couple tablespoons of berries and garnish with the mint. Sprinkle over a few coconut flakes and drizzle with chocolate syrup. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 23512,"Online Round 2 Recipe Cabbage and Pear Slaw 1 cup chopped pears, reserved from Pear Strudel 2 tablespoons canola oil 2 tablespoons apple cider vinegar 2 tablespoons apple cider, reserved from Frosty Sparkling Apple Cider 1 teaspoon brown sugar Kosher salt, to taste Freshly ground black pepper, to taste 1/2 head green cabbage, shredded, reserved from Round 2 Recipe German Dumpling Soup 1 medium red onion, sliced 1 tablespoon parsley, chopped Instructions: Give the reserved pears a rough chop. In a large bowl, whisk together the oil, vinegar, cider, sugar, and salt and pepper, to taste. Add the pear, cabbage, onion, and parsley. Toss everything together, taste, and adjust seasoning with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23513,"Pico de Gallo 2 cups fresh cilantro leaves 2 to 3 jalapenos 1 lime Salt 12 Roma tomatoes (slightly under ripe is fine) 3 yellow or red onions Instructions: Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl. Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 23514,"Grilled Shrimp, Watermelon and Feta Salad 1 pound large peeled and deveined shrimp, tails removed 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper flakes
2 large cloves garlic, 1 grated, 1 halved Zest and juice of 1 lemon 1/2 cup extra-virgin olive oil, plus more for oiling the grill grates
1/2 medium watermelon (about 3 pounds), rind removed, cut into 1-inch cubes (about 6 cups), chilled 1 garden cucumber (about 8 ounces), peeled, quartered lengthwise and cut into 1-inch pieces One 4-ounce block feta, cut into 1/4-inch cubes 1/2 cup pitted kalamata olives, halved 1/2 cup fresh mint leaves, torn into large pieces, optional 1/2 baguette
Kosher salt and freshly ground black pepper Instructions: Put the shrimp in a large resealable plastic bag. Add the oregano, crushed red pepper, grated garlic, lemon zest and juice and 2 tablespoons of the olive oil. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature. Prepare a grill or grill pan for high heat; lightly oil the grill grates or pan. Soak the skewers in cold water.
Put the watermelon and cucumber in a mixing bowl. Put the feta and olives on top. If using the mint, scatter most of it over the watermelon mixture. Do not mix. Thread about 5 shrimp on each skewer. Halve the baguette piece lengthwise, then cut the pieces in half crosswise so you have 4 pieces. Brush the cut sides of the baguette with 2 tablespoons of the oil and sprinkle with salt and pepper. Put the bread cut-side down on the grill along with the shrimp. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Grill the bread until lightly charred, about 2 minutes. Remove the shrimp and bread to a plate.
Lightly rub the cut sides of the halved garlic onto the hot bread. Put 1 piece of bread on each of 4 serving plates.
Add the remaining 1/4 cup olive oil and a large pinch of salt and pepper to the salad, gently stir to combine and divide among the plates. Top each serving of salad with a shrimp skewer. Garnish with the remaining mint if using and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 23515,"Aji de Gallina (Chicken in a Spicy Sauce) 1 large frying chicken (about 3 1/2 4 pounds) 1 leek, trimmed, washed and chopped 1 medium onion, peeled and chopped 1 medium carrot, peeled and chopped 1 tomato, chopped 2 teaspoons coarse salt 1 tablespoon peppercorns 2 bay leaves 2 cups soft bread crumbs 1 cup milk 1/2 cup olive oil 2 onions, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 tablespoon yellow Aji, Amarillo or cl powder 1/3 cup finely chopped or ground walnuts 1 cup grated Parmesan cheese 2 pounds small potatoes, boiled, peeled and halved 4 hard-boiled eggs, halved Chopped parsley for garnish Instructions: Place chicken in a large pot and fill with water to halfway up sides of bird. Add leek, onion, carrot, tomato, salt, peppercorns and bay leaves. Cover, bring to a boil, reduce the heat and simmer for 45 minutes, or until chicken is done. Remove chicken and place in a bowl until cool enough to remove the meat from the bones and shred into bitesize pieces. Meanwhile, strain broth and reserve 4 cups.
Soak the bread in the milk. Heat oil in a large skillet over medium heat. Add the onions and saute until soft and golden, about 10 minutes. Add the garlic and cumin and saute for 1 more minute. Add softened bread and aji or cl powder, and cook for about 1 minute, stirring. (For a creamier sauce, place onion-bread mixture in a blender, puree until smooth and return to skillet.) Add 2 cups of the chicken stock and continue cooking until sauce thickens and coats the back of a spoon, about 5 minutes.
Add the chicken and simmer for 5 to 8 more minutes, adding more stock if needed. Stir in the walnuts and Parmesan cheese, and simmer gently for another 5 minutes, or until thickened slightly. To serve, spoon chicken and sauce onto a serving platter and surround with potatoes and eggs. Sprinkle with chopped parsley. ","[Rioja, Barolo, Chianti, Tempranillo]" 23516,"Late Summer Minestrone 1/4 cup extra-virgin olive oil 1 medium onion, chopped 2 carrots, cut into 1/2-inch dice 2 zucchini, cut into 1/2-inch dice 1 cup fresh corn (about 2 ears) 1 cup fresh green beans, trimmed and cut into 1-inch pieces Salt and freshly ground black pepper 1 cup cored, chopped tomato (canned is fine; include juice) 1/2 cup chopped basil leaves, plus more for serving Freshly grated Parmesan cheese, for serving, optional Instructions: Put 3 tablespoons oil in a large, deep saucepan or casserole over medium-high heat. When hot, add onion, carrots, and zucchini. Cook, stirring, until onion softens and vegetables begin to caramelize, 10 minutes or so. Add corn and beans; sprinkle with salt and pepper. Cook, stirring, for a minute or 2, then add 6 cups water and tomato; bring to a boil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes have broken up, about 15 minutes. Add 1/2 cup basil and adjust heat once again so mixture simmers. Cook until all vegetables are very tender, 5 to 15 minutes longer. Taste and adjust seasoning, drizzle with remaining olive oil, and serve, passing basil and cheese at table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23517,"Tomato Infused Vodka Cocktail 8 cherry tomatoes 4 basil leaves 1 lime, cut into wheels, plus 2 lime wedges, for garnish 2 to 3 dashes seafood seasoning hot sauce or your favorite hot sauce Ice 6 ounces Tomato Infused Vodka, recipe follows 1 pound cherry tomatoes, halved One 750-milliliter bottle vodka 1 fresh bay leaf Instructions: Add 6 of the tomatoes and the basil, lime wheels and hot sauce to a cocktail shaker and muddle. Add ice and 6 ounces of the tomato-infused vodka and shake vigorously. Strain into 2 highball glasses filled with ice. Garnish the glasses with the lime wedges and remaining cherry tomatoes. Enjoy! For the tomato infused vodka: To a pitcher, add the tomatoes, vodka and bay leaf. Tightly cover and place in a cool dry place to infuse for at least 1 week. Give it a shake once a day. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Prosecco]" 23518,"Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce 1 pound peeled and deveined large shrimp, tails removed 1 cup unsweetened shredded coconut Zest and juice of 1 lime Kosher salt and freshly ground black pepper 2 large egg whites 1/4 cup chopped fresh cilantro 1/4 teaspoon red pepper flakes 1 small clove garlic 1/2 small fresh pineapple, peeled, cored and roughly chopped Instructions: Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside. Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes. Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23519,"Hawaiian Vanilla Symphony 3/4 cup sugar 3/4 cup water 1 Hawaiian vanilla bean 1 stroke lemon zest 1 stroke orange zest 1/4 cinnamon stick 4 pears 1/2 lemon, juiced 3/4 cup milk 2 Hawaiian vanilla beans 3/4 cup cream 7 egg yolks 1/4 cup sugar 1/2 cup water 1/2 cup sugar 1/2 teaspoon peeled, minced ginger 1/2 teaspoon minced lemon peel 1 vanilla bean 1/4 cup raspberries 4 slices brioche 1/4 cup clarified butter 1/2 cup Hawaiian Creme Brulee 1/4 cup granulated sugar 1 quart vanilla bean ice cream Instructions: Preheat oven to 300 degrees F.
Spicy Poached Pear:
In a saucepan, combine sugar, water, citrus zest and spices. Bring to a boil.
Cut the top of the pears off, about 1-inch from the top, and place in fresh water with the lemon juice. Peel the base of the pears, with a spoon and make a cavity in the center by removing the seeds. Poach the pear bases in boiled syrup at 200 degrees F for 1 hour. Remove from heat. Refrigerate. After refrigerated cut off a little of the bottom in order to have the pear sit up straight.
Hawaiian Creme Brulee:
In a saucepan, heat the milk, beans and the cream. In a bowl, mix the yolks with the granulated sugar. When milk mixture is hot, temper to yolks.
Pour a little of the hot mixture to the yolk mixture and mix. Continue procedure until temperature of yolks is at least warm. Strain the egg mixture back into the saucepan. Pour all but 1/2 cup of the brulee mixture into a pan (reserve for brioche), sitting in a water bath (bain marie). Put in a preheated 300 degree F oven for 35 minutes.
When brulee is cooked, cool in the refrigerator and place in a small piping bag.
Candied Raspberry:
In saucepan bring water and sugar to a boil with the ginger, lemon and vanilla. Boil just until the sugar completely dissolves. Pour over raspberries and place in refrigerator. Caramelized Pain Perdu:
With the ring mold, cut a slice of brioche to form a circular shape. Heat pan with some clarified butter. Dip brioche slice in reserved Hawaiian brulee mix and set in pan. Sprinkle granulated sugar on top and fry brioche until golden. Turn over and sprinkle with granulated sugar until also golden. Place fried brioche on a plate and set aside.
To Plate:
In the center of the plate, place ring mold. Fill a ring mold with vanilla bean ice cream. Level it flat with a spatula. Place the circular brioche above the ice cream. The poached pear will then be placed over the brioche. With a spoon, put a little of the candied raspberry mixture into pear cavity. With piping bag, fill remainder of the cavity with creme brulee. Take the pear top and mount on the filled pear base. Take some of the raspberry sauce and spoon around the dessert to finish it off. Enjoy! ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 23520,"Carrot Cake-Cheesecake 1/2 cup pecan halves, plus more, chopped, for garnish 1 cup all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Kosher salt 1/2 cup vegetable oil 1/2 cup sugar 2 large eggs 1 1/2 cups shredded carrot (2 to 3 medium carrots) Three 8-ounce packages cream cheese, softened 2/3 cup sour cream 2/3 cup granulated sugar 3 large eggs 3 tablespoons all-purpose flour 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon) 1 teaspoon pure vanilla extract 1/2 cup confectioners' sugar 2 tablespoons sour cream 1/4 teaspoon pure vanilla extract Pinch kosher salt Instructions: For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop. Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan. For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute. Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight. For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23521,"Chocolate-Peanut Butter Chip Cookies with Peanuts 1 stick (8 tablespoons) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour 1/4 cup natural cocoa powder (not Dutch process) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup peanut butter chips 1/2 cup roasted salted peanuts Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the peanut butter chips and peanuts. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 23522,"Roasted Sweet Potatoes with Crispy Chickpeas 4 medium sweet potatoes, peeled and medium diced 4 medium shallots, peeled and cut in half lengthwise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Two 15.5-ounce cans chickpeas, drained and rinsed 1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 tablespoon cayenne pepper Kosher salt and freshly ground black pepper
6 tablespoons canola oil
1/4 cup fresh mint, roughly chopped Instructions: Preheat the oven to 400 degrees F. Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes. For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside. In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes. Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm. Garnish the potatoes in the skillets with the chickpeas and finish with the mint. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]

" 23523,"Galaxy Fruit Pops 1 small seedless watermelon, cut into 1/2-inch thick slices 1 fresh pineapple, peeled, cut into 1/2-inch thick slices Chili powder or chili powder with lime, for sprinkling Lime wedges, for serving Instructions: Using cookie cutters or a paring knife, cut the watermelon and pineapple slices into desired shapes. Insert wooden sticks into the pieces of fruit.
To serve: Sprinkle the ends of the fruit with chili powder. Put the pops on a plate, with the wooden sticks facing up for handles or stick the pops into a halved watermelon. Serve with lime wedges. ","[Sauvignon Blanc, Moscato, Riesling, Pinot Grigio]" 23524,"Walking Chocolate-Peanut Butter Snack Bags Four 1-ounce bags peanut butter sandwich cookies, such as Nutter Butter Two 3.25-ounce chocolate pudding cups
1 cup whipped cream
Chopped dry-roasted peanuts, for garnish
Chocolate syrup, for garnish
Instructions: Open the cookie bags and fold the tops of the bags over the sides. Add the chocolate pudding to a medium bowl and fold in the whipped cream. Fold in the cookies, then divide the mixture among the cookie bags. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with chopped peanuts and chocolate syrup before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 23525,"Melon Soup 8 pounds melons (your choice) 2 teaspoons vegetable oil 2 fresh chili peppers, seeded and chopped 1/2 cup white wine 2/3 cup lemon juice 2 tablespoons honey 1/4 teaspoon pepper Instructions: Cut melons, remove seeds, and scoop out flesh; set aside. In a saucepan, heat oil. Cook peppers about 4 minutes. Add wine and boil. In a large bowl, mix melons with hot wine and peppers. Add other ingredients. Puree in blender. Chill before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 23526,"Orzo with Roasted Vegetables 1 small eggplant, peeled and 3/4-inch diced 1 red bell pepper, 1-inch diced 1 yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2 garlic cloves, minced 1/3 cup good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound orzo or rice-shaped pasta 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 scallions, minced (white and green parts) 1/4 cup pignolis (pine nuts), toasted 3/4 pound good feta, 1/2-inch diced (not crumbled) 15 fresh basil leaves, cut into julienne Instructions: Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23527,"Spicy Oyster Crackers 1/4 cup canola oil 4 tablespoons unsalted butter, melted 1 tablespoon red pepper flakes 1 teaspoon cayenne pepper 1/4 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 1 teaspoon dried parsley, crumbled 1/2 teaspoon dried thyme, crumbled 1/2 teaspoon dried dill, crumbled 1 (16-ounce) package salt free oyster crackers Instructions: Preheat oven to 300 degrees F. Combine spices together with oil and melted butter. Place crackers on a parchment-lined sheet pan. Pour spice mixture on top. Mix until well coated. Bake for 25 minutes, move crackers around gently with a spatula halfway through. Let cool on a wire rack. When completely cool, store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23528,"Cocoa Halloween Cat Treats TM 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows

• OR - 4 cups miniature marshmallows 6 cups COCOA KRISPIES? cereal 6 cups RICE KRISPIES? cereal candy corn, jelly beans, candy-coated chocolate pieces and/or black string licorice Instructions: In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated. Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into a ball. Decorate with candy to make cat eyes, nose, mouth, ears and whiskers. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. ","[Merlot, Cabernet Sauvignon, Zinfandel, Malbec]" 23529,"Cincinnati Turkey Chili 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 2 cloves garlic, finely chopped Kosher salt and freshly ground pepper
  1 1/4 pounds ground turkey 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon unsweetened cocoa powder 1 tablespoon Worcestershire sauce 1 28-ounce can crushed tomatoes 8 ounces spaghetti 1 cup finely shredded sharp cheddar cheese (about 4 ounces) Instructions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large wide pot or dutch oven over medium-high heat. Reserve 1/3 cup chopped onion, then add the rest of the onion and the garlic to the pot; season with salt and pepper. Cook, stirring, until softened, 3 to 5 minutes. Add the turkey and cook, breaking it up into small pieces, until cooked through, about 3 more minutes. Add the chili powder, cinnamon, cocoa powder, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the spices are lightly toasted, about 1 minute. Stir in the Worcestershire sauce, then add the tomatoes and 1 cup water. Bring the chili to a simmer. Cook, stirring occasionally and adjusting the heat as needed to maintain a steady simmer, until the sauce reduces slightly, about 20 minutes. Meanwhile, salt the boiling water, add the spaghetti and cook as the label directs for al dente; drain. Season the chili with salt and pepper. Divide the spaghetti among shallow bowls and top with the chili. Sprinkle with the reserved chopped onion and the cheese. ","[Malbec, Tempranillo, Garnacha, Barbera]" 23530,"Risotto and Radicchio Tulips 1 onion, diced 3 tablespoons olive oil 1/4 cup white wine 2 cups Arborio rice 4 cups chicken broth
  3 tablespoons heavy cream
  1/4 cup grated Parmigiano-Reggiano
  4 ounces Gorgonzola cheese, crumbled 1 large head radicchio, 8 leaves separated (for tulip petals), remainder sliced into chiffonade 8 ounces bacon, diced, cooked crispy 4 scallions or chives, for stems Instructions: In a large nonstick pan, saute the onions in the olive oil. When golden, deglaze with the wine. Add the rice and toast it for a few minutes. Add the chicken broth and continue cooking until al dente. Stir in the cream, Parmesan, Gorgonzola and radicchio chiffonade. To plate: Set a scallion on a serving plate. At one end of the scallion, place a radicchio leaf, cup-side down. Fill the leaf with some risotto, sprinkle with bacon and then cover with a second leaf, cup-side up, to form a \tulip.\ ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 23531,"Peanut-Candy Mice 1/2 cup smooth peanut butter 1/2 cup light corn syrup 1 cup nonfat dry milk 1 teaspoon vanilla extract 1 1/3 cups confectioners' sugar Multicolored nonpareils Red licorice laces Instructions: In a large bowl with heavy-duty electric mixer, or by hand with a wooden spoon, beat peanut butter, corn syrup, dry milk and vanilla until well blended. With mixer on low speed (or with a spoon), gradually beat in as much confectioners' sugar as the mixer can handle. Scrape mixture onto work surface and knead in any remaining sugar. For each mouse, break off enough mixture to roll into a 1-inch ball for the body, then enough to roll into a 1/2-inch ball for the head. Press small ball on to large ball, then lightly pinch head to form a rounded nose. Break off enough mixture to form two small balls for ears. Press each ball between thumb and forefinger to flatten. Press onto head. Repeat with remaining mixture. Dip end of a toothpick in water. Shake off excess. Touch toothpick to a colored nonpareil (it will stick). Press onto end of nose. Repeat with 2 more nonpareils for eyes. Cut a length of licorice lace and insert into body for tail. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 23532,"Aubergine Caviar 3 tablespoons olive oil 2 pounds eggplant 2 yellow peppers 2 tomatoes 1 onion, minced 2 cloves garlic, minced 2 tablespoons balsamic vinegar 1 tablespoon orange juice 1 tablespoons ground coriander 2 ounces olive oil 2/3 cup yogurt Salt and pepper, to taste 4 tablespoons flat leaf parsley Instructions: Preheat the oven to 325 degrees. Oil the eggplant, peppers and tomatoes. Place them on a baking sheet and place them in the oven. Roast until soft, about 20 minutes. Peel eggplant, peppers and tomatoes. Saute minced onions and garlic. Put mixture in food processor and add garlic-onion mixture, vinegar, orange juice, coriander, olive oil, yogurt and salt and pepper. Fold in chopped parsley. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23533,"Steak au Poivre 2 tablespoons peppercorns, plus 1 teaspoon for garnish 2-inch thick shell steak 2 tablespoons butter Salt 4 tablespoons shallots Cognac 1/4 cup cream Instructions: Preheat oven to 375 degrees. Using the bottom of a small skillet smash peppercorns. Press crushed peppercorns into steak until completely covered. Let sit for 30 minutes. Melt butter in a cast iron pan over medium heat. Season steak with salt and place in pan. Cook until dark brown on one side, flip, and cook on other side, approximately 3 minutes per side. Place steak in baking dish and finish in oven to desired degree of doneness, about 3 minutes. Melt butter in skillet and add shallots. Add a splash of cognac, cream and 1 teaspoon crushed peppercorns. Bring to boil and reduce sauce. Serve steak topped with sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 23534,"Persian Pastries 2 cups finely chopped walnuts 1 cup sugar 1 1/2 teaspoons ground cardamom 1 package phyllo Butter, melted Syrup, recipe follows 1/2 cup sugar 1/2 cup honey 1 cinnamon stick 2 slices lemon 2 slices orange 1/2 cup water 1/2 cup finely chopped walnuts or pistachios, for garnish Instructions: In a bowl combine the walnuts, sugar and cardamom. Butter a 9 by 9 by 1 3/4-inch baking dish. Cover phyllo with a very lightly dampened towel and keep covered at all times when it is not being used. Cut phyllo into 8 by 11-inch sheets. Place 1 sheet at a time on a work surface and lightly brush with butter. Place 2 tablespoons of the spiced sugar-nut mixture lengthwise down the center of each leaf of phyllo. Fold each sheet over several times lengthwise to form a 1-inch wide strip, enclosing the filling. Roll up each strip to make a coil and place flat (coil side up) in the prepared dish against the side to prevent it from uncoiling. Repeat the whole procedure with the rest of the phyllo sheets. Brush with butter and bake in a preheated 350 degrees F oven for 40 minutes. Combine all of the ingredients, except nuts, and bring to a boil. Simmer for 30 minutes, cool for 10 minutes, then strain. Pour over pastries once they have come out of the oven and let soak for 1 hour. Sprinkle with walnuts or pistachios. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23535,"Hasselback Sweet Potatoes 4 medium sweet potatoes 1 tablespoon unsalted butter, melted 1 teaspoon olive oil 1 teaspoon finely chopped fresh thyme leaves 1 garlic clove, finely grated on a microplane Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
  1/3 cup nonfat Greek-style yogurt 1 scallion, white and green parts chopped Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through. Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices. Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another. Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 23536,"Red Snapper Livornese 1 tablespoon extra-virgin olive oil, 1 turn of the pan 4 (8-ounce) portions red snapper fillets Salt and pepper 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 cloves chopped garlic 1 cup dry white wine 1 (14-ounce) can diced tomatoes in juice 3 tablespoons capers 1/4 cup chopped flat-leaf parsley, a couple of handfuls Instructions: Heat a large nonstick skillet over medium high heat and coat with olive oil. Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish. Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23537,"Mushroom Ragout 2 tablespoons dried porcini mushrooms 3 tablespoons extra-virgin olive oil 1 small carrot, diced 1/2 celery stalk, diced 1 medium shallot, finely chopped 1 clove garlic, minced 1/2 teaspoon finely chopped fresh rosemary leaves 1 tablespoon tomato paste 1/4 cup dry red wine 2 cups crushed canned tomatoes with juice (about one 28-ounce can) 1 teaspoon kosher salt, plus more to taste 1 pound assorted mushrooms, such as cremini, shittake, button, and portobello, trimmed and cut into 1/3-inch-thick slices 1 tablespoon unsalted butter Freshly ground black pepper Serving suggestion: pasta like penne or fusilli, polenta, or with toasted bread. Instructions: In a small bowl, soak the dried mushrooms in 1/4 cup of hot water for 30 minutes. Remove the mushrooms from the soaking liquid and coarsely chop. Strain and reserve the liquid.
  Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the carrots, celery, and shallots, and cook until softened, about 5 minutes. Add the garlic, porcini, rosemary, and cook for 2 minutes more. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and the reserved mushroom liquid and simmer until the liquid is reduced by about half. Add the tomatoes and a 1/2 teaspoon of the salt. Bring to a simmer, cover, and cook over medium-low heat for 20 minutes. In a large skillet, heat the remaining 1 tablespoon of oil and butter over high heat. When the foam begins to subside, add the mushrooms. Lower the heat to medium-high and cook, stirring occasionally, until golden, about 5 minutes. Add the remaining 1/2 teaspoon salt and season with pepper to taste. Add the mushrooms to the tomato sauce and simmer for 5 minutes. Serve as is, or with pasta, polenta, or toasted bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 23538,"Raspberry Cheesecake 1 1/2 cups graham cracker crumbs (10 crackers) 1 tablespoon sugar 6 tablespoons (3/4 stick) unsalted butter, melted 2 1/2 pounds cream cheese, at room temperature 1 1/2 cups sugar 5 whole extra-large eggs, at room temperature 2 extra-large egg yolks, at room temperature 1/4 cup sour cream, at room temperature 1 tablespoon grated lemon zest (2 lemons) 1 1/2 teaspoons pure vanilla extract 1 cup red jelly (not jam), such as currant, raspberry or strawberry 3 half-pints fresh raspberries Instructions: Preheat the oven to 350 degrees F. To make the crust, combine the graham crackers, sugar and melted butter until moistened. Pour into a 9 1/2 -inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature. Raise the oven temperature to 450 degrees F. Test your oven with an oven thermometer to be sure it's accurate! To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed for about 5 minutes, until light and fluffy. Reduce the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust. Place the cheesecake on a sheet pan and bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Melt the jelly in a medium saucepan over low heat. Toss the raspberries in the warm jelly gently until well mixed. Pile the berries on top of the cake. Refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 23539,"Smoked Pork Shoulder 1 (5 to 6 pound) pork shoulder or Boston butt pork roast 2 teaspoons salt
  10 pounds hardwood charcoal, divided Hickory wood chunks Cider Vinegar Barbecue Sauce, recipe follows (optional) Peppery Vinegar Sauce, recipe follows (optional) 1 1/2 cups cider vinegar 1/3 cup firmly packed brown sugar 1/4 cup ketchup 1 tablespoon hot sauce 1 teaspoon browning and seasoning sauce 1/2 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon pepper 1/2 teaspoon Worcestershire sauce 1 quart cider vinegar 1 tablespoon dried crushed red pepper 1 tablespoon salt 1 1/2 teaspoons pepper Instructions: Sprinkle pork with salt. Cover and chill for 30 minutes.
  Prepare charcoal fire with half of charcoal in grill. Let burn 15 to 20 minutes or until covered with gray ash. Push coals evenly into piles on both sides off grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.
  Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.
  Prepare an additional charcoal fire with 12 briquettes in an auxiliary grill or fire bucket. let burn for 30 minutes or until covered with gray ash. Carefully add 6 briquettes to each pile in smoker. Place 2 more hickory chunks on each pile. repeat procedure every 30 minutes. You will continue to cook the pork, covered for 5 hours and 30 minutes, or until meat thermometer inserted into the thickest portion registers at least 165 degrees F. Turn the pork once during the last 2 hours.
  Remove pork from the grill. Cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.
  Stir together all ingredients in a medium saucepan. Cover over medium heat, stirring constantly for 7 minutes or until sugar dissolves. Cover and chill sauce until ready to serve.
  Yield: 2 cups Stir all ingredients together, blending well.
  Yield: 4 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23540,"Fillet of Salmon in a Porcini Pumpkin Seed Crust 6 (5-ounce) fillets of salmon 2 ounces dried porcini mushrooms 1 cup pumpkin seeds Salt and pepper 1 cup pure vegetable oil 2 tablespoons unsalted butter Instructions: Add porcini to blender and process to fine dust, remove and set aside. Add pumpkin seeds to blender and lightly pulse until seeds are like fine pebbles. Remove and combine with porcini dust. Season the fillets with salt and pepper. Gently pat 1 tablespoon of porcini mixture on top of each fillet - top only. Heat vegetable oil in large skillet until it reaches the smoke point, add fillets crust-side down. Sear well for one minute, add butter, continue to cook 3 minutes over medium-low heat, turn fillet over and cook second side for 3 minutes. Remove from pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23541,"Spinach and Potato Frittata 3 tablespoons canola oil, divided 2 teaspoons salt 1/2 teaspoon ground black pepper 1 russet potato, thinly sliced 1/2 medium yellow onion, diced 2 teaspoons chopped garlic 1 (10-ounce) box frozen chopped spinach, thawed and water squeezed out 4 eggs 1 cup milk 1/2 cup shredded mozzarella cheese Nonstick cooking spray Instructions: Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat. In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes. In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes. In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside. Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes. Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23542,"Cinnamon, Honey and Mint Cupcake 1 1/4 cups plus 2 tablespoons all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 8 tablespoons (1 stick) salted butter 1 egg 1/4 cup cinnamon sugar 1 1/4 cups cake flour 2 teaspoons cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 3/4 cup granulated sugar 10 tablespoons (1 1/4 sticks) salted butter, softened 1/2 cup honey 2 eggs plus 2 egg yolks 1 cup sour cream 1 ounce fresh mint leaves 1 tablespoon sugar 2 tablespoons salted butter, melted 1 tablespoon honey 1 tablespoon cinnamon sugar 3/4 cup granulated sugar 1/2 teaspoon salt 3 egg whites 18 tablespoons (2 1/4 sticks) salted butter, softened and cut into pieces 1 cup cooled mint tea 3/4 cup confectioners' sugar 2 teaspoons pure mint extract Instructions: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners. For the snickerdoodle cookie: In a small bowl, combine the all-purpose flour, cream of tartar, baking soda and salt and set aside. With a hand mixer, beat the granulated sugar, butter and egg together until creamy. Add the flour mixture and mix until fully incorporated. Put the cinnamon sugar on a small plate. Scoop about a tablespoon of the batter into the cinnamon sugar mixture and roll around to coat in the sugar. Drop into one of the cupcake liners and flatten the dough; repeat to fill the remaining 11 cupcake liners. Set aside. For remainder of the cookie dough, scoop teaspoonfuls of the dough onto baking sheets. Bake until golden brown, about 5 minutes. Cool completely. For the cake batter: Combine the cake flour, cinnamon, baking powder, salt and baking soda in a small bowl and set aside. Combine the granulated sugar, butter and honey in the bowl of a stand mixer with a paddle attachment and mix on medium until the mixture is creamy. While the mixer is running, add the eggs and yolks one at a time, thoroughly mixing after each egg. Alternate adding the flour mixture and the sour cream, ending with the flour. Mix on medium until the ingredients are all fully incorporated. Fill the liners (on top of the cookie dough) three-quarters full with the cupcake batter. Bake until cooked through, about 20 minutes. Cool the cupcakes completely before frosting. For the mint tea: Add the mint leaves and sugar to 1 cup boiling water and let steep for 5 minutes. Strain out the mint and set aside to cool completely. For the cinnamon honey glaze: Put the butter in a small bowl and stir in the honey and cinnamon sugar until smooth. For the mint buttercream: Combine the granulated sugar, salt and egg whites in the bowl of a heavy-duty stand mixer. Set the bowl over a medium saucepan of gently simmering water, and whisk until the sugar is dissolved and the mixture is frothy and smooth and reaches 160 degrees F on a candy thermometer, about 5 minutes. Transfer the bowl to the mixer and beat on high speed with a whisk attachment until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes. With the mixer running, add the butter one piece at a time. Continue beating until all of the butter is incorporated and the mixture looks smooth. Add the cooled mint tea, confectioners' sugar and mint extract. With the paddle attachment, beat until fully incorporated and smooth. To assemble: Brush some of the cinnamon honey glaze on top of each cupcake, frost with mint buttercream and top with a mini snickerdoodle. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23543,"Cucumber Bites 5 ounces cream cheese, such as Kraft Philadelphia, room temperature 4 ounces blue cheese, room temperature
  1/2 cup dried cranberries
  1/2 cup pecans, finely chopped
  4 tablespoons unsalted butter, room temperature
  1 tablespoon honey
  Kosher salt and freshly ground black pepper
  Kosher salt and freshly ground black pepper 1 English cucumber, sliced in half lengthwise, seeds scooped out with a spoon to create 2 \boats
  Instructions: Combine the cream cheese, blue cheese, cranberries, pecans, butter, honey and some salt and pepper in a stand mixer fitted with the paddle attachment. Mix until fully combined. Spread the filling into the cucumber \boats.\ Slice crosswise into 1-inch pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23544,"Jicama and Pineapple Salad with Cilantro Vinaigrette 1/2 cup vegetable oil 3 tablespoons white wine vinegar 1 tablespoon minced shallot 1/4 cup chopped fresh cilantro 1/4 teaspoon ground cumin 1 small jicama, peeled, julienned 1 red bell pepper, stemmed, seeded, julienned 1 cup cubed fresh pineapple 1/2 cup fresh cilantro leaves Instructions: Whisk first 5 ingredients in small bowl to blend. Season to taste with salt and pepper. Combine jicama, red bell pepper, pineapple and cilantro leaves in large bowl. Add dressing and toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23545,"Buttercrunch Toffee 10 ounces (2 1/2 sticks) butter 1 1/3 cups sugar 1/4 teaspoon lecithin 1 heaping tablespoon corn syrup 1/8 teaspoon salt 1/4 cup roasted chopped almonds, optional Instructions: In a saucepan melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer. After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently. Pour into a well buttered shallow pan. Depth of toffee should be approximately 1/4-inch. Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 23546,"Triple-Chocolate Custard 1 1/2 cups sugar 3/4 cup cocoa powder (recommended: Dutch-process) 1/2 cup cornstarch 1/8 teaspoon coarse salt 3 cups whole milk 3 cups half-and-half 3 ounces bittersweet chocolate 2 tablespoons vanilla extract 3 ounces white chocolate, chopped Instructions: In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold. ","[Port, Tawny Port, Moscato, Riesling]" 23547,"Turkish Braised Lamb Shanks with Roasted Plums 2 tablespoons paprika 2 tablespoons ground, toasted cumin seed 2 teaspoons ground cardamom 2 teaspoons ground cinnamon 1 teaspoon allspice 1/2 teaspoon ground cloves 1 teaspoon salt 1 teaspoon ground black pepper 4 lamb shanks, about 1 to 1 1/2 pounds each 1/4 cup olive oil 2 large onions, chopped, about 2 cups 1/2 pound plums, cut in half and stones removed (damsons or Italian prune plums are a good choice) 1/4 cup sugar 1 cup white wine 2 cups hot chicken stock Salt and pepper to taste Instructions: Mix the paprika, cumin, cardamom, cinnamon, all spice, cloves, salt and pepper in a bowl. Rub the spice mix into the lamb shanks creating a spice covering that coats the lamb completely. Heat the oil over medium heat in a large dutch oven. Add the onions and begin to brown them stirring occasionally. Add the plums that you have pitted along with the sugar and cook for a few minutes with the onions. Remove the onions and plums with a slotted spoon and add the seasoned lamb to the hot dutch oven and brown the lamb well on all sides. Add the white wine and cook down by half. Add the hot stock and return the onions and plums to the pot. Adjust the seasoning, set at a simmer, cover and cook for 1 1/2 to 2 hours or until the lamb is fork tender. Serve with almond and saffron rice. ","[Cabernet Sauvignon, Syrah, Tempranillo, Barolo]" 23548,"Mulled Cider 1 quart fresh cider 1 large cinnamon stick 1 lemon, zested Sprinkle clove powder 3 grates fresh nutmeg Instructions: Combine all ingredients in saucepan. Bring to simmer. Strain and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 23549,"Grande Spuntino 8 ounces bocconcini 8 ounces fontina cheese, cubed 8 ounces grana padano cheese, cubed 8 ounces hard pecorino cheese 8 ounces taleggio cheese 8 ounces thinly sliced bresaola 8 ounces thinly sliced coppa 8 ounces thinly sliced prosciutto 8 ounces thinly sliced speck 2 cups nice olives 2 cups fresh figs, sliced in half Seasonal fruit, such as grapes, peaches and apricots Extra-virgin olive oil Honey Pinch crushed red pepper flakes Breadsticks Instructions: Decoratively arrange the cheeses, meats, olives and fruits on a large platter. Drizzle with olive oil and/or honey. Sprinkle with the red pepper flakes, if desired. Place the breadsticks in a glass pointing upwards for serving. Bon appetito! ","[Chardonnay, Barolo, Chianti, Tempranillo]" 23550,"Blooming Marshmallow Flowers One 1/4-ounce packet powdered gelatin 1/4 cup confectioners' sugar 1/4 cup cornstarch 3/4 cup granulated sugar 1/4 cup corn syrup Pinch of kosher salt 1 vanilla bean, seeds scraped Cooking spray 1/2 cup chopped white chocolate (about 3 ounces) 36 yellow or gold edible candy pearls Hot chocolate, for serving Instructions: Combine the gelatin with 1/3 cup water in a small bowl. Combine the confectioners' sugar and cornstarch in a separate bowl. Sprinkle 2 tablespoons of the cornstarch mixture in a 9\ x 13\ quarter sheet tray. Cook the granulated sugar, corn syrup, salt and 1/4 cup water in a small saucepan over medium-high heat until the sugar reaches 235 degrees F on a candy thermometer, 3 to 5 minutes. Transfer to a large bowl and combine with the bloomed gelatin and vanilla bean seeds. Beat with a hand mixer on medium high until thick and fluffy, about 6 minutes. Spray a rubber spatula with cooking spray and use it to scrape the marshmallow mixture into the prepared pan. Spread evenly and dust with the remaining cornstarch mixture. Let set overnight at room temperature.
  Spray a 2-inch flower-shaped cookie cutter with cooking spray and cut out 12 flower marshmallows. Save the marshmallow scraps to cut into small cube-shaped marshmallows, if desired.
  Melt the white chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl shouldn't touch the water), stirring occasionally. Place three candy pearls in the center a flower. Gather the petals at the top to close the flower and dip the bottom in the melted chocolate to hold it together. Place in a flexible 12-cup mini cupcake pan to set. Repeat with the remaining flowers. To serve, pop the flowers out of the muffin cups and place them in hot chocolate to watch them bloom. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 23551,"Twice-Baked Butternut Squash 1 large butternut squash (3 1/2 to 4 pounds), halved and seeded 1 1/2 pounds sweet potatoes, cut in half lengthwise
1 tablespoon olive oil Kosher salt and freshly ground black pepper 1/3 cup heavy cream 6 tablespoons unsalted butter, cut into small pieces 3 ounces goat cheese, crumbled 1 scallion, sliced 1/4 cup pepitas Instructions: Preheat the oven to 425 degrees F. Put the squash and potatoes on a baking sheet. Brush the squash with half of the oil and toss the sweet potatoes with the other half, then sprinkle with salt and pepper. Turn the squash and sweet potatoes flesh-side down on the baking sheet and poke the skin of the squash all over with a fork. Roast until the squash flesh is very soft and golden brown and the potatoes are cooked through when poked with a knife, 1 hour 10 minutes to 1 hour 30 minutes. Turn the oven to broil. Scoop out the flesh of the sweet potatoes and put it in a bowl (discard the skins). Scoop the flesh out of the squash, leaving a 1/2-inch border of flesh around the edges, and add it to the bowl along with the heavy cream, butter, 2 teaspoons salt and a few grinds of black pepper. Mash with a potato masher until it is smooth, creamy and resembles mashed potatoes. Put the squash skins back on the baking sheet and divide the filling evenly between the cavities. Top with the goat cheese, then broil until the cheese is bubbly and just beginning to turn brown, 1 to 2 minutes. Sprinkle the scallions and pepitas over tops before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23552,"Radish and Cucumber Slaw 1 teaspoon sugar 1/4 cup apple cider vinegar 2 tablespoons canola oil Salt and freshly ground black pepper 1/2 cup chopped fresh cilantro
4 scallions, sliced 1 small head red cabbage, thinly sliced 1 small cucumber, peeled, seeded and thinly sliced 1 bunch radishes, thinly sliced (about 2 cups) Instructions: In a large bowl, whisk together the cider vinegar, canola oil and sugar. Season with salt and pepper. Add the cilantro, scallions, three-quarters of the cabbage (reserve the remaining cabbage for another use, such as Round 2 Recipe Cabbage and Beef Stir Fry), cucumbers and radishes. Toss to combine. Cover and keep in the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23553,"Raspberry Mimosa 8 teaspoons raspberry liqueur, such as Chambord 8 raspberries, plus more for garnish About 3 cups fresh orange juice 1 bottle champagne, prossecco or other sparkling white wine Instructions: Pour 1 teaspoon raspberry liqueur into 8 champagne flutes. Add a raspberry to each and muddle with the handle of a wooden spoon. Fill the glasses halfway with orange juice and then finish with champagne. ","[Prosecco, Cava, Brut Ros]" 23554,"Sticky Crispy Cauliflower Olive oil, for the baking sheets 1 cup all-purpose flour\u202f
1/4 cup cornstarch\u202f
1 teaspoon baking powder\u202f
1 teaspoon granulated garlic\u202f
1 teaspoon ground ginger\u202f
1 pinch of flaky sea salt\u202f
1 cup chilled sparkling water
1 medium head cauliflower, cut into bite-sized florets (about 1 pound)\u202f
3 tablespoons light brown sugar 2 tablespoons ketchup\u202f
2 tablespoons tamari or soy sauce\u202f
2 tablespoons apple cider vinegar (rice or white vinegar also work well)\u202f
1 tablespoon toasted sesame oil\u202f
1 tablespoon sriracha (less or more, depending on how hot you like it)\u202f
2 medium cloves garlic, finely chopped\u202f
2 tablespoons fresh cilantro, finely chopped 2 scallions, green and white parts, thinly sliced\u202f
Instructions: Preheat the oven to 450 degrees F (230 degrees C). Liberally grease 2 parchment-lined baking sheets with olive oil.
In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the sparkling water, whisking with a fork to form a smooth batter.
Add the cauliflower florets and gently toss to coat them evenly in the batter.
Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23555,"Slut's Spaghetti 3 tablespoons olive oil 8 anchovy fillets, drained and finely chopped 2 garlic cloves, peeled and thinly sliced, crushed or grated
1/2 teaspoon crushed red pepper flakes, or 1 to 2 tablespoons jarred or canned jalapeno peppers (preferably red), drained, sliced, and diced, or to taste
Salt 1 pound spaghetti 1 (14-ounce) can diced tomatoes 1 1/4 cups chopped drained pitted black olives 2 tablespoons small capers, well rinsed and drained 2 to 3 tablespoons chopped fresh parsley leaves, for garnish, optional Freshly ground black pepper Instructions: Bring a large pot of water, for the pasta, to a boil over medium heat, though you don't need to get started on the sauce until the water is pretty well boiling. Pour the oil into a wide, shallowish frying pan, Dutch oven, or wok, and put it over medium heat. Add the anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost \melted. Add the garlic and red pepper flakes or jalapenos and cook, stirring, for another minute. This is probably the stage at which you will want to salt the boiling water and adding the spaghetti to cook, following the package instructions. Going back to the sauce, add the tomatoes, olives, and capers to the pot with the anchovies and cook for about 10 minutes, stirring every now and again, by which time it will have thickened slightly. Taste for seasoning. Just before the pasta is ready, remove and reserve about an espresso cupful of cooking water. When the pasta is cooked as desired, drain and add the spaghetti to the tomato sauce, adding a little reserved pasta water, if needed, to help amalgamate the sauce. Scatter with chopped parsley, if there's some to hand, and serve in slatternly style, preferably with an unfiltered cigarette clamped between crimson-painted lips. Make Ahead Note: The sauce can be made 2 days ahead. Transfer the sauce to a nonmetallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, frying pan, or wok, stirring occasionally, until piping hot. Freeze Note: The cooled sauce can be frozen in a resealable container for up to 3 months. Thaw overnight in the refrigerator and reheat as above. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23556,"Apple Cranberry Pie 2 1/2 cups all-purpose flour (see Cook's Note) 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons (1 3/4 sticks) cold unsalted butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 1/2 pounds baking apples like Golden Delicious, Cortland or Mutsu 2 tablespoons freshly squeezed lemon juice 2 cups (about 8 ounces) frozen cranberries, thawed and drained 3/4 cup sugar, plus more for sprinkling 4 tablespoons (1/2 stick) unsalted butter 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 tablespoons cornstarch 1 large egg, lightly beaten Instructions: For the crust: Whisk the flour, sugar and salt together in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles coarse cornmeal mixed with pea-sized bits of cold butter. (If the butter gets too soft, refrigerate the mixture for 10 minutes before proceeding.) Use a fork to stir in the egg and water mixture until the dough just comes together. (If the dough is dry, add up to 1 tablespoon more cold water.) Divide the dough into two equal-sized disks, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. For the filling: Peel, halve and core the apples. Cut each half into 4 wedges and place in a bowl with the lemon juice and cranberries, tossing to combine. Add the sugar and toss again to combine evenly. Melt the butter over medium-high heat in a large skillet. Add the apple mixture and cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover the pan and reduce the heat to medium-low, cooking until the apples soften and release most of their juices and the cranberries have burst, about 7 minutes. Strain the apple mixture into a colander set over the bowl, shaking it to collect as much of the juice as possible. Pour the liquid back into the skillet, add the cinnamon and ginger, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Return the reduced juice and the apple mixture to the bowl and toss to recombine. Chill the filling until it cools completely, at least an hour and up to 2 days. To assemble the pie: On a lightly floured surface, roll each disk into an 11- to 12-inch circle. Lay each dough circle between two pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes. Place a baking sheet on a rack positioned in the lower third of the oven and preheat to 375 degrees F. Line the bottom of a 9-inch pie dish with one of the dough discs and trim it to leave a 1/2-inch overhang on all sides. Stir the cornstarch into the filling and add it to the pan. Use a chef's knife, pizza cutter or fluted dough cutter to cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes. Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. If the edges begin to brown too fast, cover them with strips of aluminum foil. Let the pie cool 1 hour before serving. Once completely cooled, the pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23557,"Pesto Pasta With Sun-Dried Tomatoes and Broccoli 1 lb. corkscrew pasta Kosher salt 4-oz. jar sun-dried tomato halves, drained and cut in 1/4\ slices
half a 16-oz. bag frozen broccoli florets 1 cup prepared basil pesto (recipe follows) 2 cloves garlic 1/4 cup pine nuts, toasted in a skillet until lightly browned 1/4 cup manchego cheese, cut in pieces 3 cups basil leaves, tightly packed 1/4 cup olive oil salt to taste Instructions: PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately. PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste. ","[Chardonnay, Vermentino, Gavi, Barbera]" 23558,"Cauliflower Soup 4 tablespoons unsalted butter 1 medium leek, white bottom portion only, chopped 1/4 cup all-purpose flour 4 cups chicken stock or broth 1 head cauliflower, cut into bite-size pieces 1 medium potato, peeled and diced 2 cups heavy cream 1 tablespoon minced fresh sage Freshly chopped tarragon leaves or chives, for garnish Instructions: In a large, heavy bottom saucepan over medium heat add the butter and leeks and cook until the leeks are tender, 5 to 7 minutes. Once the leeks are tender add the flour, stirring well and cook until all of the flour has been incorporated. Add the stock, cauliflower and the potato and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes. Remove from the heat, and let cool for about 5 minutes. Add the soup, in batches, to a food processor or blender and puree. Return the soup to the original saucepan over medium-high heat, add the cream and bring to a simmer. Reduce the heat to low and simmer for 10 to 12 minutes to allow the soup to thicken. Stir in the sage. Ladle the soup into serving bowls and garnish with tarragon or chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23559,"Chilled Corn Soup 24 ears of corn, shucked 2 tablespoons vegetable oil 4 cloves garlic, chopped 2 onions, diced 1 can coconut milk Salt Lime juice Chipotle in adobo Chopped fresh cilantro Caramel corn 1/2 honeydew melon, flesh scooped out with a small melon baller Instructions: Cut the kernels of corn from the cobs. Reserve the cobs. Heat the vegetable oil in a large, deep pot and over medium-low heat. Add the corn, garlic and onions. Sweat until the corn is slightly brown and the onions are translucent. Carefully add the cobs and fill the pot with water until the corn is covered. Raise the heat and boil for 30 minutes. Remove the corn from the heat and allow to cool. Then chill for at least 4 hours or up to overnight. Remove the cobs with tongs, and use an immersion blender to blend the corn and onions. This is the soup base. To this add the coconut milk and blend again. Separate the soup base into the desired portions for adults and kids. Season the adult version with salt, lime juice and chipotle adobo... this stuff is hot, so do as much or as little as you want. For the kids, season the soup with salt and serve cold, garnished with caramel corn. Serve the soup cold, garnished with a few pieces of honeydew melon. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23560,"Bloodshot Peanut Butter Eyeballs 1 (18.25-ounce) box dark chocolate cake mix 1 1/3 cups chocolate milk 1/2 cup canola oil 3 eggs 1 (3.4-ounce) box instant butterscotch pudding 1 1/4 cups milk 1/2 cup smooth peanut butter 1 (12-ounce) container ready-to-spread dark chocolate frosting (recommended: Betty Crocker Creamy Deluxe) Red gel frosting Plastic eyeballs Instructions: Preheat oven to 350 degrees F. Line 2 (12-capacity) muffin pans with cupcake papers; set aside. In a large bowl, use a hand held electric mixer to beat together cake mix, chocolate milk, oil, and eggs on low speed for 30 seconds. Scrape sides of bowl with a rubber spatula and beat for 1 minute more on medium speed. Use a ladle to fill each lined cupcake cup 2/3 full. Use oven mitts to place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted in the center of the cupcake comes out clean with no wet batter. Use oven mitts to remove from oven and let cool completely before filling and frosting, about 30 minutes. For filling combine pudding mix, milk, and peanut butter in a bowl. Whisk for 2 minutes until smooth and thickened. Refrigerate for 30 minutes. Spoon filling into a pastry bag fitted with a medium plain tip. Fill cupcakes by inserting tip into tops of cupcakes and squeezing a couple of tablespoons of filling into each. Spread 2 tablespoons frosting on each cupcake top. Using red gel frosting, draw squiggly lines on the frosted cupcakes so that they look like veins. Place a plastic eyeball in the center of each cupcake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23561,"Chicken Pot Pie with a Tater Tot Crust 6 tablespoons (3/4 stick) unsalted butter 4 celery stalks, chopped
3 carrots, chopped
1 leek, white and light green parts only, thinly sliced
1 tablespoon chopped fresh tarragon 1/4 cup all-purpose flour
2 cups chicken broth
1 1/2 cups heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups frozen peas
3 cups shredded rotisserie chicken meat One 2-pound bag frozen tater tots
Instructions: Preheat the oven to 400 degrees F. Melt 2 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the celery, carrots, leeks and tarragon, and cook, stirring occasionally, until the vegetables are softened, 3 to 5 minutes. Transfer to a bowl and set aside. Wipe out the skillet. Add the remaining 4 tablespoons butter to the skillet over medium heat, sprinkle in the flour and whisk until a paste forms and starts to bubble. Whisk in the chicken broth and continue to cook until it begins to thicken, 3 to 5 minutes. Whisk in the cream and cook until it thickens, 1 to 2 minutes. Stir in the salt and pepper. Return the vegetables to the skillet; add the peas and chicken and stir to combine. Sprinkle the frozen tater tots all over the filling to cover completely (there will be extra tater tots; reserve for another use). Bake until the tots are golden brown and the filling is bubbling, about 30 minutes. Let cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23562,"Orecchiette, Sausage and Broccoli Rabe 1 heaping tablespoon sea salt 1 pound imported orecchiette pasta 1 1/2 pounds broccoli rabe, stems cleaned, cut into 1-inch pieces 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 2 fillets imported salted anchovies, cleaned 1 teaspoon crushed red pepper 12 ounces Italian sausage, casing removed 1/3 cup coarsely shredded ricotta salata Instructions: Bring a large pot of water to a boil over high heat. Once the water has boiled, add the salt and the pasta, being sure to stir the pasta once added. Set the timer for half of the recommended cooking time. When the time is reached, add the rabe and continue to cook for the remaining recommended time. If al dente is desired, take 2 minutes off the total cooking time. While the pasta is cooking, heat the olive oil in a large saute pan over medium heat. Once the oil is shimmering, add the garlic, anchovies and crushed red pepper. Smash with the back of a wooden spoon to make a paste, and cook 1 minute, being sure not to burn the garlic. Add the sausage meat to the pan and break into small pieces. Cover the pan and adjust the heat to medium-low, being sure to stir frequently. Drain the pasta and rabe, reserving 1 cup of water used to cook the pasta. Add the pasta and rabe to the pan and cook an additional minute, adding pasta water to the sauce if the pan is dry, 1/4 cup at a time. Turn off the heat and add half of the cheese stirring to incorporate, saving the remaining cheese to add once the pasta has been plated. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 23563,"Caribbean Jerk Chicken Recipe 1 tablespoon Caribbean Jerk seasoning 1 tablespoon crushed red pepper 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon dried thyme 1 tablespoon dried rosemary 1 tablespoon salt 1 tablespoon chives 8 boneless chicken breasts, about 6 ounces each Red wine (enough to dip chicken into) 4 servings basmati rice, cooked according to package directions 1 tablespoon shallots 1/2 cup white wine 1 cup heavy cream 2 sticks butter 1 tablespoon salt 1 teaspoon white pepper Hot sauce (recommended: Tabasco) 4 ripe bananas cut in 1/2, lengthwise, then in thirds (24 pieces total) All-purpose flour Instructions: For the Caribbean Jerk Chicken: Preheat grill to medium-high heat and oven to 500 degrees F. Combine all dry ingredients in a bowl. Set aside. Rinse chicken with cold water and pat dry. Dip in red wine, then in dry seasonings. Place on preheated grill and cook for 5 to 8 minutes. Finish in the preheated oven for about another 10 minutes. For the butter sauce: Saute shallots until they begin to become translucent. Add the white wine and reduce by half. Add heavy cream and reduce again by half. Add butter, salt and pepper and cook until butter is completely melted. For the fried bananas: Dip bananas into all-purpose flour. Deep-fry until the bananas become crisp on the outside. Pour butter sauce on a dinner plate. Sprinkle with hot sauce. Place 2 chicken breasts over the butter sauce, add 6 pieces of fried banana and white rice. Serve immediately. ","[Riesling, Sauvignon Blanc, Chenin Blanc, Sparkling Shiraz]

" 23564,"Simple Vanilla Creme Brulee with Berry Coulis 2 cups heavy cream 1/2 cup granulated sugar, plus more for topping
Pinch of kosher salt
5 large egg yolks
2 teaspoons vanilla extract
Fresh mint sprigs, for topping 2 cups mixed berries, plus more for topping 1/2 cup granulated sugar
1 teaspoon lemon zest plus 1 tablespoon lemon juice
1 tablespoon fresh mint
Instructions: For the creme brulee: Arrange an oven rack in the middle of the oven and preheat to 325 degrees F. Place four 6-ounce ramekins in a 9-by-13-inch baking dish. Bring a kettle or saucepan with water to a boil. Bring the heavy cream to a light simmer over medium heat in a small saucepan. Whisk the sugar, salt and egg yolks in a large bowl or measuring cup. Slowly pour the hot cream into the yolk mixture, whisking constantly until it thickens. Stir in the vanilla extract. Pour or ladle the custard evenly into the ramekins. Carefully pour enough boiling water into the baking dish to come two-thirds of the way up the ramekins, making sure to keep the water out of the ramekins. Bake until the custard is set and firm when shaken, 35 to 40 minutes. Remove the custards and let cool to room temperature on a rack, then chill in the refrigerator at least 1 hour and up to overnight. For the berry coulis: Add the berries, sugar, lemon zest and juice and mint to a food processor and puree until smooth. Refrigerate until ready to use. Store in an airtight container for up to 2 weeks. When ready to serve, sprinkle about 1 teaspoon of sugar over a custard. Using a kitchen torch, caramelize the sugar by keeping the flame close to the sugar but moving it constantly to get an even color. Repeat with the remaining custards. Alternatively, sprinkle sugar over all the custards and place on a baking sheet under the broiler for 4 to 5 minutes, depending on your broiler. Serve immediately with the berry coulis, a few fresh berries and a sprig of mint on top! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23565,"Lobster Salad on Crispy Baguettes 3 pounds cooked lobster meat, picked over for shells and chopped 1/2 cup celery, finely chopped 1/2 cup red onion, finely chopped 3/4 cup mayonnaise, light or regular 1/4 cup lemon zest Salt and pepper 1 fresh baguette, white or whole-wheat 1/2 cup olive oil 1 bunch fresh chervil Instructions: Preheat the oven to 350 degrees F. Mix the lobster meat, celery, red onion, mayonnaise, lemon zest and salt and pepper, to taste. Reserve in the refrigerator. Cut the baguette into thin 1/4-inch slices. Lay out on a sheet pan and bake at 350 degrees F until lightly browned. When the bread is cool, spoon a generous amount of the lobster salad onto the baguette and garnish with a chervil sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 23566,"Roasted Asparagus Tips 2 pounds asparagus, trimmed to 4 to 5-inch tips 1 shallot, finely chopped 3 tablespoons extra-virgin olive oil, eyeball it 1 teaspoon freshly chopped tarragon leaves Salt and pepper 1/4 lemon, juiced Instructions: Pile asparagus onto a baking sheet. Combine lemon, shallot, extra-virgin olive oil and tarragon. Pour the dressing over the asparagus and turn to coat spears in fat. Season the asparagus with salt and pepper and roast 15 to 17 minutes at 375 degrees F. Remove asparagus from oven and toss with a squirt of lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23567,"Fried Zucchini with Crispy Lemons and Crispy Herbs 1 1/2 cups panko breadcrumbs 1/2 cup plain breadcrumbs
1/2 cup finely grated Parmesan 1/2 teaspoon cayenne pepper 4 large eggs
5 medium zucchini, ends trimmed and cut lengthwise into 10 wedges (like pickle spears)
Kosher salt
4 cups canola oil
2 large lemons, one cut into very thin rounds and pitted and the other cut into wedges 8 to 10 sprigs fresh flat-leaf parsley
2 sprigs fresh basil
4 to 6 sprigs fresh oregano
Instructions: Combine the panko, plain breadcrumbs, Parmesan and cayenne in a medium bowl. Whisk together the eggs with 1 tablespoon cold water in another medium bowl. Arrange the zucchini in a single layer on a baking sheet, flesh-side up, and sprinkle with salt. Submerge the zucchini wedges in the egg mixture. Remove the pieces one by one, shaking off the excess egg, then roll in the breadcrumbs, pressing well so they are coated on all sides and the breadcrumbs adhere. Arrange in a single layer on the same baking sheet. Refrigerate for at least 30 minutes and up to 12 hours. Fry the lemon and herbs: Pour the oil into a deep, heavy-bottomed pot with a fitted lid and attach a deep-fry thermometer. Heat to 325 degrees F. Line a baking sheet with paper towels. Drop the thin lemon rounds into the oil and fry until lightly browned and crisped, 1 to 2 minutes. Remove them with a slotted spoon and spread on one half of the lined baking sheet to cool. Raise the oil to 350 degrees F. Herbs tend to splatter when they hit hot oil, so have the fitted lid for the pot ready in one hand. Dry any excess moisture from the herbs, then drop the parsley and the basil in the oil with your other hand and immediately cover and fry until they turn darker green, 1 to 2 minutes. Remove with the slotted spoon and spread on the other half of the baking sheet. Sprinkle with salt. Repeat the same process with the oregano. Bring the oil back to 350 degrees F. Test the oil by dropping in one piece of zucchini. It should rise to the surface fairly quickly, begin to bubble and fry gradually. Line two baking sheets with kitchen towels. Drop half the zucchini into the oil and gently, slowly \swirl\ the oil with the slotted spoon as they fry so they cook evenly. Cook until light to medium brown, 2 to 3 minutes, then remove them slowly with the slotted spoon and lay them out on a kitchen towel to cool. Sprinkle with salt. Repeat with the remaining zucchini. Layer the zucchini with the herbs and lemon slices on a large serving plate, and serve with the lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23568,"Apple Pie Shortbread Cookies 1 cup refrigerated apple cider 2 sticks unsalted butter, at room temperature 1 large egg yolk 2 teaspoons apple pie spice 1/2 teaspoon salt 1 cup confectioners\u2019 sugar 2 1/4 cups all-purpose flour, plus more for kneading and stamping Granulated sugar, for rolling 3/4 cup confectioners\u2019 sugar 1 tablespoon refrigerated apple cider 1 1/2 to 3 teaspoons warm water Instructions: Make the cookies: Bring the cider to a boil in a small nonstick skillet over medium heat. Cook until syrupy and reduced to about 1 1/2 tablespoons, 12 to 14 minutes. Set aside until cooled slightly but still liquidy. Beat the butter, egg yolk, apple pie spice and salt in a large bowl with a wooden spoon until creamy and smooth. Mix in the reduced cider to combine, then mix in the confectioners\u2019 sugar. Add the flour and mix until most of the flour is absorbed and it\u2019s difficult to stir. Turn out the dough and any flour from the bowl onto a clean work surface. Gather and gently knead the dough a few times, dusting the dough and surface with flour as needed, until the dough comes together and is soft but not sticky. Line a baking sheet with parchment paper. Divide the dough into 18 pieces (about 1 1/2 tablespoons each) and roll each into a ball. Place on the baking sheet and refrigerate until slightly firm but with some give for stamping, about 30 minutes. Put a few tablespoons of granulated sugar on a large plate. Working with 1 piece of dough at a time, gently reroll the dough ball if misshapen, then place on the sugared plate. Sprinkle the top of the dough ball with sugar and then lightly dust with flour. Lightly dust a 3-inch cookie stamp with flour and press on the dough ball until the cookie is 1/4 to 1/2 inch thick. Lift the stamp to release the cookie; if it\u2019s stuck to the stamp, gently pull on an edge to release. Repeat with the remaining dough balls; arrange on 2 unlined baking sheets. Refrigerate the stamped cookies until firm, 20 to 30 minutes. Meanwhile, position racks in the upper and lower thirds of the oven; preheat to 350? F. Bake, switching the pans halfway through, until the cookies are firm around the edges and just beginning to lightly brown, 15 to 18 minutes. Let cool a few minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Mix the confectioners\u2019 sugar, apple cider and 1 1/2 teaspoons warm water in a medium bowl until smooth. Add more water, 1/2 teaspoon at a time, until the glaze is the consistency of heavy cream. Dip the stamped side of each cookie in the glaze, then let the excess drip off; return to the rack, glaze-side up. If the glaze is too thick and hides the stamp design, adjust the consistency with more water before continuing. Let stand at room temperature until set, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23569,"Grilled Baby Lamb Chops with Crispy Rosemary 1/4 cup olive oil 4 cloves garlic, peeled and sliced thin 4 tablespoons fresh rosemary leaves 2 lemons, zested 8 single lamb chops Salt and freshly ground black pepper Instructions: Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest. Prepare a hot grill. Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve. ","[Rhone Blends, Tempranillo, Barolo, Montepulciano]

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 Cod with Lemon and Herbs 1/4 cup olive oil 2 cloves garlic, minced 1 lemon, juiced 2 sprigs fresh thyme" 23570,"WINE BBQ SAUCE 3/4 cup red wine 1/2 cup red or white wine vinegar 1/2 cup olive oil 1 cup minced chives or scallion tops 1 cup minced parsley 2 or 3 cloves garlic, minced 1 teaspoons salt 1 teaspoon freshly ground pepper 1 tablespoon soy sauce Instructions: This sauce is best if prepared the day before. In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 23571,"Collard Greens 1 ham hock 3 pounds collard greens, leaves torn and stems chopped 1 cup ham drippings combined with 1 gallon water Kosher salt and freshly ground black pepper Serving suggestion: baked Virginia Ham or Danish Ham, drippings reserved Instructions: Combine the ham hocks and collard greens in a large pot. Add the water, season with salt and pepper, and bring to a simmer over medium heat. Cook the greens gently until they are very tender, about 1 1/2 hours. Serve the greens accompanied by slices of baked ham. ","[Chianti, Barbera, Tempranillo, Garnacha]" 23572,"Marinated Bean Salad 1 teaspoon kosher salt, plus more for seasoning 6 ounces green beans, trimmed and cut into thirds One 15.5-ounce (439 grams) can cannellini beans, rinsed and drained
One 15.5-ounce (439 grams) can chickpeas, rinsed and drained
2 vine-ripe tomatoes (226 grams), chopped
2 stalks celery (56 grams), thinly sliced, plus 1/4 cup inner leaves, coarsely chopped
1/2 small red onion (56 grams), thinly sliced
4 peperoncini (31 grams), stemmed and chopped, plus 1 tablespoon brine from the jar
1/2 cup (84 grams) mixed pitted kalamata and manzanilla olives, slivered
1/4 cup (10 grams) chopped fresh Italian parsley
3 tablespoons (30 grams) freshly squeezed lemon juice
1 teaspoon sugar
Freshly ground black pepper
1/3 cup (71 grams) extra-virgin olive oil
Instructions: Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley. In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 23573,"Corn, Potato and Coconut Milk Soup 2 tablespoons virgin or extra-virgin coconut oil 1/2 cup sliced scallion, white and light green and dark greens parts kept separate 1 cup peeled chopped potato 1 tablespoon chopped peeled ginger Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium vegetable broth 3 cups frozen corn kernels, thawed 1/4 to 1/2 cup coconut milk Toasted chopped almonds, for serving Instructions: Heat the coconut oil in a medium saucepan over medium heat. Add the scallion whites and light greens and cook, stirring, until soft, 3 to 5 minutes. Add the potato, ginger, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add all but 2 tablespoons of the corn to the broth and continue to simmer until the potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full). Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Put the reserved corn in small bowl and microwave for a few seconds, just to remove the chill. Serve hot and top with almonds, reserved corn and sliced scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23574,"Strawberry Soup with Strawberry Cucumber Salad 6 pints strawberries, stemmed 1 cup sugar 1/4 seedless cucumber, peeled 6 strawberries 4 drops lemon juice 1/2 teaspoon sugar Instructions: Mix the strawberries and sugar together in a metal bowl covered with plastic wrap and place over a bain marie making sure the bowl doesn't touch the water. Cook over low heat for 1 hour and 15 minutes, at which point the berries will be floating in liquid. To obtain the juice, drain the berries over a bowl for 2 hours. Some solids will have passed through the strainer and settled in the bowl. Chill the juice until ready to serve. Save the berries for flavoring ice cream. Dice the peeled cucumber and strawberries very finely, like a brunoise, then toss together carefully with the lemon juice and sugar. In the center of each soup bowl, place a pile of the diced strawberry mixture. Pour the garnet colored strawberry soup around it. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23575,"Endive Gratin with Ham and Gruyere Cheese 8 endives, intact but cored 4 tablespoons butter 8 slices low-sodium ham 2 tablespoons all-purpose flour 2 cups whole milk Freshly cracked black pepper, for seasoning 1/8 teaspoon freshly grated nutmeg 8 ounces Gruyere cheese, grated Instructions: Special Equipment: Steaming basket Serving Suggestion: French baguette, sliced Preheat oven to 350 to 375 degrees F. In a large pot fitted with a steaming basket, bring 1-inch of water to a boil. Place the endives in the basket, cover, and let cook until very soft, about 10 to 15 minutes. Transfer to a colander and let drain, pushing down on the endives with a clean kitchen towel until as much of the water as possible has been expelled. Do not mush the endives! In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. When the foam has subsided, add the endives and cook, turning occasionally, until brown and caramelized on all surfaces. Remove from heat and wrap each endive in 1 slice of the ham. Set aside. In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. When the foam has subsided whisk in the flour and cook 1 minute, being careful not to brown the flour. Whisk in the milk in a slow, steady stream. Bring to a boil whisking constantly, then reduce heat to medium-low and simmer until thickened, about 8 minutes. Season with a generous amount of pepper and the nutmeg. Spread about 1 cup of the sauce over the bottom of a 9 by 13-inch flameproof ceramic baking dish, then arrange the ham-wrapped endives on top in a single layer. Cover with the remaining sauce and the cheese. Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Turn on the broiler, transfer the pan to the top rack, and broil until the cheese has patches of golden goodness - about 2 minutes. Serve hot with generous amounts of sauce and baguette slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 23576,"Chocolate Caramel Fondue 1 (16-ounce) bag semisweet chocolate morsels 1 cup store-bought caramel sauce 1/2 cup milk (preferably not skim) Assortment of \dunking\ ingredients: Sliced bananas Sliced apples Sliced peaches Angel food cake, cut into cubes Marshmallows Graham crackers Instructions: Melt the chocolate in a double boiler or in a large bowl set over simmering water or in the microwave for a few minutes on HIGH (stirring every minute). Stir in the caramel sauce and milk until blended and smooth. Remove from the heat and transfer to a serving bowl. Arrange the fruit, cake, and other goodies around the chocolate mixture and start dunking! ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 23577,"Satay Dip 1 tablespoon good olive oil 1 tablespoon dark sesame oil 2/3 cup small-diced red onion (1 small onion) 1 1/2 teaspoons minced garlic (2 cloves) 1 1/2 teaspoons minced fresh ginger root 1/4 teaspoon crushed red pepper flakes 2 tablespoons good red wine vinegar 1/4 cup light brown sugar, packed 2 tablespoons soy sauce 1/2 cup smooth peanut butter 1/4 cup ketchup 2 tablespoons dry sherry 1 1/2 teaspoons freshly squeezed lime juice Instructions: Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23578,"Boston Pops Martini Lime wedge Package cherry Pop Rocks 2 1/2 ounces cranberry vodka 1/2 ounces Blue Curacao Instructions: Start with a chilled cocktail glass and rub the rim with a lime wedge (or dip rim in lime juice such as Rose's). Open a pack of cherry flavored Pop Rocks candy and spread on a small plate or napkin. Press rim of the glass into the candy to coat rim.
In a shaker filled with ice, add cranberry vodka, shake and strain into prepared glass. Slowly and carefully pour Blue Curacao in the middle of the glass, allowing it to settle in the glass. You should have two distinct layers. Add a small splash of lemon/lime soda. ","[Prosecco, Sauvignon Blanc, Ros, Pinot Grigio]" 23579,"Green Tea and Ginger IPA 2 tablespoons sugar 1 teaspoon ground ginger Fine salt 1 lemon, sliced into 1/4-inch rounds 3 cups brewed green tea, chilled 2 cups ginger beer 2 cups IPA beer 1 bunch fresh mint 1 cup vodka 2 tablespoons green tea powder Instructions: Mix the green tea powder, sugar, ginger and 1/4 teaspoon salt in a small shallow bowl. Generously wipe the rims of 8 pint glasses with a lemon slice to moisten. Dip the rim of each glass into the prepared green tea powder mixture to coat. Set aside. Pour the green tea into a pitcher. Holding the bottles at angle to avoid building a stiff head, slowly pour the ginger beer and IPA into the pitcher. Gently stir to combine. Pick 12 large mint leaves and smack them against the palm of your hand to release their natural oils. Tear each leaf in half, then place about 3 pieces into each of the prepared glasses. Fill each glass with a small scoop of ice. Divide the beer mixture evenly among the prepared glasses. Float a 1-ounce shot (two tablespoons) of vodka over the beer mixture in each glass. Garnish with a lemon wheel and stem of fresh mint. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 23580,"Crispy Chocolate Banana \Split
4 bananas, split into thirds along its natural seam 4 lumpia wrappers 1/2 cup toasted almond slices, save some for garnish 1 egg beaten with 2 tablespoons water (eggwash) 1/4 cup powdered sugar Top notch vanilla ice cream 1 cup Semisweet Chocolate, small pieces 1/2 cup heavy cream 1/2 cup whipped cream 1/4 cup cocoa powder for garnish Instructions: Lay out a wrapper and put together the banana filled with the almonds. Roll like a springroll and seal with eggwash. Fry at 350 degrees until GB&D (Golden Brown and Delicious!). Sprinkle with powdered sugar. To make ganache, scald cream and add to the chocolate. Stir until completely melted. PLATING Place 3 scoops ice cream in a banana boat. Top with fried banana slice on the bias. Top with whipped cream, almonds and drizzle with ganache. Wine Suggestion: Veuve Cliqut Demi Sec ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 23581,"Garlic and Herbed Early Peas and French Beans 1 (16-ounce) bag frozen french cut beans 1 (16-ounce) bag frozen early harvest peas 4 strips bacon, chopped 1 cup red onions, slivered 1 1/4 cups half-and-half 1/4 cup cognac 1 (1.6-ounce) packet garlic herb sauce mix (recommended: Knorr) Salt and pepper Instructions: Combine frozen green beans and peas in a microwave-safe bowl. Add 1 tablespoon water, cover and heat on high or 8 to 10 minutes, stirring once. In a large saucepan, brown chopped bacon. Remove all but 1 tablespoon of bacon fat from the pan and add onion slivers, saute until softened. Add half-and-half and cognac to pan and whisk in garlic herb sauce mix. Bring to a boil, stirring constantly. Reduce heat and simmer until thickened. Drain green beans and peas. Add to pan with the sauce and stir. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23582,"Wheat Berry Salad 1 1/2 cups hard wheat berries 3/4 cup chopped walnuts 2 stalks celery, finely chopped 1/2 cup tart dried cherries, chopped 1 scallion, white and green parts, chopped 1/2 cup finely chopped parsley leaves 3 tablespoons olive oil 2 tablespoons lemon juice Salt and freshly ground black pepper Instructions: In a large pot combine the wheat berries and enough water to come 2 inches over the wheat berries. Bring to a boil and cook uncovered for 1 hour, or until tender. Drain and let cool. Toast the walnuts in a medium dry skillet over medium-high heat until fragrant, 2 to 3 minutes. In a large bowl, combine the wheat berries, walnuts, celery, dried cherries, scallions, parsley, olive oil and lemon juice. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23583,"Creamy Orange Bon Bons 1 quart vanilla ice cream 1/2 cup powdered orange drink 12 ounces bittersweet chocolate, in chunks Instructions: With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in the freezer to reset the ice cream balls to firm. Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it. Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and return them to the cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 23584,"Spicy Shredded Pork 1/4 cup brown sugar 3 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
4 cloves garlic
Freshly ground black pepper 4 onions
7 pounds pork shoulder, rinsed and patted dry Serving suggestions: lime wedges, sour cream, pico de gallo and tomatillo salsa Instructions: Preheat the oven to 300 degrees F. To begin, just throw the brown sugar, vinegar, olive oil, salt, dried oregano, cumin, chili powder, garlic and some pepper into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease it or omit it if you like.) Cut 1 of the onions into quarters and put it in the food processor with the spices. Blend the ingredients until totally combined and then pour it over the pork shoulder. Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned. Cut the remaining 3 onions into wedges and make a bed of onions in a large Dutch oven. Place the pork on the onions and add a couple of cups of water. Cover tightly and roast until fork-tender, 6 to 7 hours, turning every hour. Crank up the heat to 400 degrees F, remove the lid and roast skin-side up for another 15 to 20 minutes to get the skin crispy. Let the pork rest for 15 minutes before shredding. Shred the pork (2 forks work well) and put the meat into a pan or serving dish. Pour the juices and onions over the meat. Serve with lime wedges, sour cream, pico de gallo, tomatillo salsa ... whatever makes your skirt fly up! ","[Malbec, Tempranillo, Garnacha, Barbera]" 23585,"Bird's Nest Cookies 1 cup flaked coconut 3/4 cup butter, softened 1/3 cup granulated sugar 1 large egg 1/2 teaspoon vanilla extract 2 cups all-purpose flour 3/4 teaspoon salt 1 1/2 cups M&M'S? Brand Speckled Milk Chocolate Eggs Instructions:

1. Preheat oven to 300 degrees. Spread coconut on non-greased cookie sheet. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes.
2. Remove coconut from cookie sheet and set aside.
3. Increase oven temperature to 350 degrees. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla.
4. In medium bowl, combine flour and salt. Blend into creamed mixture.
5. Form dough into 1-1/4-inch balls. Roll heavily into toasted coconut.
6. Place coconut cookies 2 inches apart on lightly greased cookie sheets. Make indentation with thumb in center of each cookie. Bake 12 to 14 minutes or until golden brown.
7. Remove cookies and cool completely. Fill indentations with M&M'S® Brand Speckled Milk Chocolate Eggs. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 23586,"Chicken Confit 4 chicken leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds total) 1 tablespoon plus 1/8 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 10 garlic cloves 4 bay leaves 4 sprigs fresh thyme 1 1/2 teaspoons black peppercorns 1/2 teaspoon table salt 4 cups olive oil Instructions: Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours. Preheat the oven to 200 degrees F. Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone. Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal. ","[Burgundy, Pinot Gris, Barolo, Tempranillo]" 23587,"Pineapple Upside-Down Cake Jars 1 stick plus 2 tablespoons unsalted butter, softened 2 cups chopped fresh pineapple
   2 tablespoons light brown sugar
   3/4 cup all-purpose flour
   1/2 cup yellow cornmeal
   1 1/4 teaspoons baking powder
   1/4 teaspoon kosher salt
   2/3 cup granulated sugar
   1 large egg
   1/2 teaspoon vanilla extract 1/3 cup whole milk
   Cherry Glaze, for topping, recipe follows 1/2 cup cherry preserves 2 tablespoons pineapple juice
   Instructions: Preheat the oven to 350 degrees F. Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pineapple and brown sugar and cook, stirring occasionally, until the pineapple is slightly softened and golden brown, about 6 minutes. Whisk the flour, cornmeal, baking powder and salt together in a medium bowl. In a separate bowl, beat the remaining 1 stick butter and the granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until incorporated. Reduce the speed to low and add half of the flour mixture, followed by the milk and then the remaining flour, beating just until incorporated. Divide the caramelized pineapple among six 8-ounce Mason jars, pressing with a spoon to compact the pineapple slightly. Divide the batter among the jars (a little over 1/3 cup per jar). Set the jars on a baking sheet and bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack to cool slightly. Top each jar with a spoonful of Cherry Glaze. Add the cherry preserves and pineapple juice to a small saucepan. Heat over medium heat until the jam cooks down slightly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23588,"Meatballs 5 cups freshly grated bread crumbs (substitute unseasoned store-bought, but result will not be as good) 2 cups grated Parmigiano-Reggiano or Pecorino Romano 1 cup freshly chopped basil leaves 1 cup freshly chopped parsley leaves 1 teaspoon crushed red pepper flakes 1 tablespoon kosher or sea salt 1 tablespoon freshly ground or coarsely ground black pepper 4 eggs 1 cup whole milk 4 tablespoons extra-virgin olive oil 4 garlic cloves, crushed and finely chopped 2 1/2 pounds ground beef 2 1/2 pounds ground pork 1 cup warm water Instructions: In a large bowl, combine the bread crumbs, cheese, basil, parsley, crushed red pepper, salt, and pepper. Mix well.
   In a separate bowl, combine the eggs and milk. Beat until the yolks are broken and well incorporated with the milk. Refrigerate until ready to use.
   Preheat a small fry pan on the stovetop on medium heat, and add the olive oil and garlic. Cook the garlic until it just begins to brown, around 3 to 4 minutes and remove from heat. Set aside at room temperature.
   Add the ground meat to the bowl with the dry ingredients. Loosely mix the meat with the dry ingredients until slightly incorporated.
   Add the milk and egg mixture, along with the warm water and the garlic. Combine until fully incorporated. The mixture should be loose but still able to maintain its form.
   Preheat the oven to 350 degrees F.
   Form the meatballs into 7 to 8-ounce portions, just bigger than a baseball but not as big as a softball, and put them into a 2-inch deep baking pan. Be sure the sides do not touch to ensure even cooking. Bake until the meatballs reach an internal temperature of 165 degrees F on an instant-read thermometer, about 1 hour to 1 hour and 10 minutes. Transfer the meatballs to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 23589,"Angela's Sweet Potatoes 1 stick butter 1 cup brown sugar 1 cup chopped pecans 1 cup coconut 2 trays sweet potato rounds (found in meat department) (recommended: McKenzie's Sweet Potato Rounds) Instructions: Preheat oven to 350 degrees F. In a medium bowl, thoroughly combine butter, brown sugar, pecans and coconut to make a crumb topping. Place sweet potato rounds in a single layer in a large, lightly greased ovenproof dish. Cover with sugar-pecan mixture and bake until sweet potatoes are heated through and topping is melted. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 23590,"Baby Carrots with Sweet Ginger Butter 2 pounds fresh baby carrots, cleaned, tops trimmed to 1/2-inch Sea salt, or other good finishing salt 3 tablespoons butter 2 tablespoons finely diced crystallized ginger Freshly ground white pepper Instructions: In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain. In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23591,"Pollo en Pipian Tipo Zacatecas (Chicken with Pipian Sauce, Zacatecas Style) 1 bone-in chicken breast 3 cloves garlic 1 medium tomato, cut in half 1/4 onion Salt 1 cup pumpkin seeds with husk (not peeled) 1 cup pumpkin seeds, peeled 1/2 cup dry purple corn kernels 8 medium dried guajillo chiles 4 dried California chiles 1 cl de arbol or cl Japones (spicy) Hot water, as needed 1/4 cup canola or oil olive Salt Instructions: For the pollo: In a pot, add the chicken breast, garlic, tomato, onion and salt. Add water to cover the chicken breast. Bring to a boil, then reduce the heat and cook until the chicken is cooked through. Remove the chicken and strain the broth. Set aside the broth for the sauce. Shred the chicken. For the pipian sauce: In a medium saute pan, toast the pumpkin seeds on medium heat, stirring constantly to prevent burning, about 5 minutes. Transfer the seeds to the chicken broth and let soak for about 15 minutes. Repeat the toasting with the purple corn kernels, then transfer to the broth. Repeat the toasting with the chiles, breaking them apart and stirring constantly, about 5 minutes. Transfer the chiles to just enough hot water to cover and let soak for about 15 minutes. Remove the chiles from the water and discard the water. Transfer the chiles to a blender with some chicken broth and blend, then remove and blend the pumpkin seeds finely. (You want it to look like a thin pure.) Set aside. Heat a heavy-bottomed pot on medium heat. Add the oil. Once the oil is hot, slowly add the two blends together. Cook, stirring constantly, then add the remaining chicken broth. Bring to a boil, then reduce to medium heat. Simmer, stirring constantly, until the sauce reduces to a thick consistency, about 10 minutes. Add salt to your liking. Serve the sauce on top of the chicken! ","[Rioja, Tempranillo, Garnacha, Barbera]

" 23592,"Brewer's Blondies 2 1/3 cups flour 1 1/2 teaspoons baking powder 1 teaspoon fine salt 2 tablespoons malted milk powder 14 tablespoons unsalted butter, softened, cut into 1-inch cubes 1 3/4 cups firmly packed dark brown sugar 2 large eggs 2 teaspoons pure vanilla extract 3/4 cup malted milk balls, coarsely chopped in a food processor 3/4 cup semisweet chocolate chips 3/4 cup toasted walnuts, chopped Ice cream, for serving Instructions: Preheat the oven to 350 degrees F. In a mixing bowl, whisk together the flour, baking powder, salt and malted milk powder.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scraping down the sides of the bowl, add the eggs and vanilla. Beat until combined.
Add the flour mixture in 2 batches and beat until just combined. Add the malted milk balls, chocolate chips and walnuts and beat until just combined, about 10 seconds.
Pour the mixture into a buttered 9 by-13-inch baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.
Transfer to a wire rack and let cook for 20 minutes. Cut the blondies into squares and serve with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23593,"Peanut Butter Brownies with Salted Pretzels 1 stick (8 tablespoons) unsalted butter, plus more for the pan 2 ounces semisweet chocolate, chopped
2 large eggs
1/4 cup water
1 teaspoon vanilla extract
1 cup granulated sugar
3/4 cup all-purpose flour, plus more for the pan
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup smooth peanut butter 2/3 cup confectioners' sugar
5 tablespoons unsalted butter, melted
1/2 cup chopped salted pretzels
Instructions: For the brownies: Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter a 9-by-13-inch baking pan and line with parchment paper, pressing the parchment into the corners and up the sides of the pan and leaving an overhang on 2 sides. Butter the parchment and dust lightly with flour. Melt the 1 stick butter in a small saucepan or high-sided skillet over medium-low heat. Add the chopped chocolate and cook, stirring constantly, until mostly melted. Remove from the heat and continue stirring until the chocolate is completely melted. Transfer to a large heatproof bowl, let cool for 10 minutes and then whisk in the eggs, water and vanilla. In another large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt; whisk to combine. Transfer the dry ingredients to the melted chocolate then fold with a rubber spatula to combine. Pour the batter into the prepared baking pan. Set aside. For the topping: Stir together the peanut butter, confectioners' sugar and melted butter in a medium bowl until smooth. Spoon dollops of the peanut butter mixture on top of the brownie batter. Holding a butter knife vertically, swirl up and down and horizontally and vertically until the batter and topping are nicely swirled together. Sprinkle the chopped pretzels over the top. Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Let the brownies cool in the pan on a wire rack for 30 minutes. Using the parchment \handles,\ lift the brownies out of the baking dish and transfer to a cutting board to cool completely before slicing into 12 bars. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23594,"Grilled Red Potato Salad 7 small to medium red potatoes, scrubbed and quartered 1 sweet potato, peeled and cut into 1 1/2-inch cubes 1/4 cup mayonnaise 1 tablespoon Dijon mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1/4 teaspoon cayenne powder Kosher salt and freshly ground black pepper Bacon-Green Onion Vinaigrette, recipe follows 1 slice bacon, cut into lardons 1/4 cup olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 2 tablespoons chopped fresh parsley 2 green onions, chopped Kosher salt and freshly ground black pepper
Instructions: Preheat the grill. Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool. Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat. Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart. In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold. In a small saute pan, cook the bacon until crisp. Then set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil.
In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the parsley, green onions and salt and pepper to taste, and whisk to blend. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23595,"Penne with Garlicky Butternut Squash 1/4 cup olive oil 4 cups diced (1/2-inch) butternut squash (from a 1 1/2 pound squash) 4 large garlic cloves, minced 1/4 cup water 1/4 teaspoon grated nutmeg 6 sage leaves, minced or 1/4 teaspoon powdered sage 1/4 cup minced fresh parsley 1/2 teaspoon salt Freshly ground black pepper 1 pound uncooked penne Grated Parmesan Instructions: Bring a large quantity of water to a boil in a stockpot. Heat the oil in a large skillet over medium-high heat. Toss in the squash and saute 5 minutes, or until it begins to get golden. Sprinkle in the garlic and saute 2 minutes. Pour in the 1/4 cup water, nutmeg, sage, parsley, salt and pepper, and cover the pan. Cook the squash until tender, about 5 minutes more. Cook the penne until al dente, about 10 minutes. Drain thoroughly in a colander and return to the pot. Spoon on the squash mixture and toss gently. Serve with a sprinkling of Parmesan and pass more at the table. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 23596,"Tangerine-Celery Collins 2 cups chopped celery (about 4 stalks), plus celery leaves for garnish 2/3 cup sugar 2 cups gin, chilled 1 1/2 cups fresh lemon juice (from about 6 lemons), chilled, plus lemon slices for garnish 1 cup fresh tangerine juice (from about 6 tangerines), chilled Chilled seltzer, for serving Instructions: Combine the chopped celery, sugar and 2/3 cup water in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves, 1 to 2 minutes. Let cool, about 30 minutes. Strain the celery syrup into a pitcher and add the gin, lemon juice and tangerine juice. Pour into ice-filled glasses and top with seltzer. Garnish each with a lemon slice and some celery leaves. ","[Gin, Prosecco, Sauvignon Blanc, Ros]" 23597,"Crew's Inn Seduction 1 1/2 ounces Angostura 18 year old rum 3/4-ounce orange liqueur (recommended: Cointreau) 1/4-ounce grenadine 1/4-ounce angostura bitters 2 ounces fresh lemon juice 1 teaspoon ground cinnamon Ice cubes Fresh pineapple triangle, for garnish Instructions: Put all ingredients in a standard martini shaker. Fill shaker the rest of the way full with ice cubes. Cover and shake vigorously. Strain into a martini glass. Garnish with a triangular piece of fresh pineapple. ","[Rum, Cointreau, Grenadine]" 23598,"Apple-Cinnamon Bread Pudding with Ginger Ale Sauce 3 eggs, beaten 2 cups milk, cream, or combination 1 1/2 teaspoons rum extract 1/2 teaspoon salt 1/4 cup brown sugar 6 cups cinnamon bread, cubed (about 15 slices) 1 (20 1/2-ounce) can apple pie filling 1/2 cup raisins 2 packets apple cinnamon instant oatmeal (recommended: Quaker Oats) 1/2 cup ginger ale 1 package whipped topping mix (recommended: Dream Whip) 1/2 teaspoon ground cinnamon 1/2 teaspoon rum extract 1/4 teaspoon salt Instructions: In a bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist. Spray a 9 by 12-inch baking dish with the pan spray and pour the mixture into the dish. Set aside for 30 minutes. Preheat oven to 350 degrees F. Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes. For sauce: combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form. Serve bread with a dollop of sauce. Cover and chill until ready to use. ","[Chardonnay, Riesling, Moscato, Merlot]" 23599,"Basil Beef Stir-Fry 1 1/2 cups long-grain white rice 1/4 cup low-sodium soy sauce 5 teaspoons fish sauce 2 tablespoons fresh lime juice, plus lime wedges for serving 1 tablespoon sugar 1 tablespoon vegetable oil 1 1/4 pounds ground beef 2 scallions, chopped 2 Fresno cl peppers, halved lengthwise, seeded and thinly sliced 1 cup snow peas, halved 2 cloves garlic, very thinly sliced 2 cups fresh basil leaves Instructions: Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork. Meanwhile, combine the soy sauce, fish sauce, lime juice and sugar in a small bowl. Whisk to dissolve the sugar. Heat the vegetable oil in a large nonstick skillet over high heat. When the oil is hot, crumble the beef into the skillet and cook, undisturbed, until slightly crisp on the bottom, 2 to 3 minutes. Cook, stirring with a wooden spoon to break up the meat, until cooked through, 1 to 2 more minutes. Remove to a paper towel\u2013lined plate with a slotted spoon. Discard the fat in the skillet and wipe the skillet clean. Return the skillet to medium-high heat and add the soy sauce mixture. Bring to a simmer, then add the beef, scallions, chiles, snow peas and garlic. Cook, stirring, until the vegetables are crisp-tender, 1 to 2 minutes. Remove from the heat and add the basil. Stir until just wilted, 30 seconds to 1 minute. Divide the rice among shallow bowls. Spoon the stir-fry on top. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23600,"Beer-Battered Onion Strings 3 cups all-purpose flour 2 teaspoons baking powder
2 teaspoons seasoned salt, plus extra for sprinkling at the end
2 teaspoons freshly ground black pepper 3 bottles beer
6 large eggs
Vegetable oil, for frying 6 large yellow onions, very thinly sliced with a mandoline
Instructions: Special equipment: a mandolin; a deep-frying thermometer Mix the flour, baking powder, seasoned salt and pepper in a large bowl. In a pitcher, mix together the beer and eggs. Pour the liquid into the dry ingredients and mix. In a large heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot until a deep-frying thermometer inserted in the oil registers 375 degrees F. In batches, dip the onion strings into the batter, then plunge them into the hot oil and cook until golden, 2 to 3 minutes. Drain on a paper towel and repeat with the rest of the onions. Sprinkle with seasoned salt. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 23601,"Smokey Chipotle Chicken One 7-ounce can chipotles in adobo 1 white onion, chopped
1/2 small jalapeno, seeded and chopped, or more to taste 1/2 cup chopped fresh cilantro, plus more whole leaves, for garnish
Juice of 4 limes plus 1 lime, cut into wedges, for serving Kosher salt
2 to 3 cups mayonnaise
2 chickens, cut into pieces or 8 chicken thighs, bone-in and skin-on
Instructions: In a blender, combine the chipotles in adobo sauce, white onion, jalapeno, cilantro and lime juice. Add a pinch of salt and pulse until combined. Remove to a large non-reactive bowl. Fold in 2 cups of mayonnaise. Taste and adjust seasonings. If it is too hot, add more mayonnaise. Reserve about 1/2 cup marinade for serving. Add the chicken pieces to the remaining marinade, cover and marinate in the refrigerator for at least 2 hours and up to overnight, turning occasionally. Preheat half of a grill to medium-high heat. Remove the chicken from the refrigerator and place the chicken, bone-side down, in the center of the cooking grate. You do not need to turn the chicken pieces as they cook. Grill, with the grill cover down, until the breast meat near the bone registers 165 degrees F and the thigh meat registers 180 degrees F, about 45 minutes. If you don't have a meat thermometer, cook until no longer pink and the juices run clear. Remove the chicken from the grill using tongs and a spatula to preserve the crust on top. Let sit 5 to 10 minutes before garnishing with whole cilantro leaves and serving with the reserved marinade and lime wedges alongside. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 23602,"Chunky Potato Soup 3 slices Bob Evans Hardwood Smoked Bacon, cut into 1/2\ pieces 1 small leek, white part only, diced 1 pkg. (20 oz.) Bob Evans Diced Seasoned Home Fries 2 cans (141/2 oz. each) chicken broth 2 cups whole milk 1 cup frozen corn, thawed 1 tsp. parsley flakes Instructions: In large saucepan over medium heat, cook bacon until crisp. Remove and set aside. In bacon drippings, saute leeks until softened, about 3 minutes. Add potatoes and chicken broth. Cover and bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes. Lightly mash with a potato masher. Add milk, corn, parsley and reserved bacon. Heat until hot, about 5 minutes. Refrigerate leftovers.; ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 23603,"Sauteed Butternut Squash with Shaved Apple and Pecans 4 tablespoons unsalted butter 2 tablespoons canola oil
8 sage leaves
3 cups cubed butternut squash (1/2-inch cubes; about 1 small squash) 1/4 teaspoon ground nutmeg
Kosher salt and freshly cracked black pepper
1 Granny Smith apple, cored and sliced thin with a mandoline or knife
1/2 cup toasted pecans, coarsely chopped
Instructions: Melt the butter and oil in a large heavy-bottomed skillet over medium-high heat. Add the sage and fry until crisp, about 2 minutes. Remove the sage to a paper towel-lined plate. Add the squash to the skillet along with the nutmeg and a sprinkle of salt and pepper. Saute the squash, stirring occasionally, until browned and almost cooked through, 10 to 15 minutes. Lower the heat and continue to cook until the squash is soft and cooked through, about 5 minutes more. Remove to a serving dish, top with the shaved apple and sprinkle with the toasted pecans and sage leaves. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 23604,"Shrimp Seviche \Xni Pec\ (Seviche de Camarones Xni Pec) 2 pounds small (41 to 50 per pound) shrimp, peeled and deveined, see Cook's Notes 3 lemons, juiced 3 limes, juiced 2 oranges, juiced 1 large tomato, seeded, and cut into medium dice (about 1 1/4 cups) 1/3 cup freshly chopped cilantro leaves 1/3 cup olive oil 1/4 cup finely diced Spanish onion 1 teaspoon finely chopped cl pepper, see Cook's Notes 1 lime, juiced Salt and freshly ground black pepper Good quality corn tortilla chips, for serving Instructions: To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque. While the shrimp is \cooking,\ make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, cl, and lime juice in a bowl to mix. Season with salt and pepper, to taste. When the shrimp are ready, drain them and discard the marinade. Toss with the Xni Pec. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 23605,"Almost-Famous Molten Chocolate Cake 6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature) 1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons milk 1/4 cup vegetable oil 1 1/3 cups sugar 1 1/2 teaspoons vanilla extract 2 large eggs, at room temperature 8 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 4 tablespoons unsalted butter 1 tablespoon light corn syrup Caramel sauce, for drizzling 1 pint vanilla ice cream Instructions: Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess. Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside. Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute. With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way. Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes. ","[Pinot Noir, Syrah, Tempranillo, Barolo]" 23606,"Southwestern Black Beans 2 teaspoons peanut oil 1 small jalapeno pepper with some seeds, minced 1 large clove garlic, minced One 15-ounce can black beans, rinsed and strained 1/2 teaspoon finely chopped fresh oregano Kosher salt 2 teaspoons to 1 tablespoon fresh lime juice 2 tablespoons roughly chopped fresh cilantro Zest of 1/2 lime, optional Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 23607,"Easiest Ever Chili 1 lb. lean ground beef 1 bag (8 oz.) Birds Eye? Recipe Ready Chopped Green Peppers, Onions 1 can (15.5 oz.) red kidney beans, rinsed and drained 1 can (14.5 oz.) diced tomatoes 2 Tbsp. chili powder ? tsp. salt ? teaspoon dried oregano (optional) Instructions:

1. Brown ground beef with Recipe Ready Chopped Green Peppers, Onions in medium saucepot.
2. Add remaining ingredients and simmer uncovered, 20 minutes.* Serve, if desired with shredded Cheddar cheese and sour cream. *Cook beef to an internal temperature of 160°F as measured with a food thermometer. ","[Syrah, Malbec, Tempranillo, Garnacha]" 23608,"Pork Chops with Warm Fennel-Apple Slaw 2 tablespoons olive oil 4 (6- to 8-ounce) bone-in pork chops (about 3/4-inch thick) Salt and fresh ground black pepper
   1 small bulb fennel, bulb and stalks thinly sliced, fronds roughly chopped, divided
   1 medium onion, thinly sliced 1 teaspoon caraway seeds 1 tablespoon grainy mustard 2 tablespoons apple cider vinegar 1 tablespoon whiskey, optional 1 firm apple (such as Granny Smith or Mutsu), grated Instructions: Place a large skillet over medium-high heat with the olive oil. Season the pork chops liberally with salt and pepper and sear in the pan until deep golden brown and cooked through, about 5 minutes per side. Remove the chops to a plate and let them rest. Return the same skillet to medium heat and add in the fennel, onion and caraway seeds. Saute, stirring frequently, until the vegetables begin to tenderize, 3 to 4 minutes. Add the mustard, vinegar and whiskey (if using) and continue cooking until the liquids have mostly reduced, 3 to 4 minutes more. Remove the pan from the heat and stir in the grated apple and reserved fennel fronds; adjust the seasoning as needed with salt and pepper. Serve the pork chops over the warm fennel-apple slaw. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 23609,"Baked Whole Grain Penne with Fall Vegetables 1/3 cup walnut pieces 1/4 cup Italian parsley leaves 1/2 cup grated parmesan cheese 6 tablespoons butter 4 cups thickly sliced leeks (white and tender green parts) 6 cups large diced butternut squash, (1 1/2 to 2 pounds squash) 1/3 cup all-purpose flour 2 teaspoons minced fresh sage leaves 1 teaspoon freshly grated nutmeg 3 cups chicken broth 1 cup milk Kosher salt and freshly ground black pepper 1 (13.25-ounce) package Whole Grain Penne 1 pound grated part-skim mozzarella Instructions: Preheat oven to 450 degrees F. Pulse walnuts, parsley and parmesan in a food processor until they look like bread crumbs. Melt the butter in a Dutch oven over medium-high heat. Add the leeks, and squash and cook, covered, stirring occasionally, until just tender, about 5 minutes. Stir in flour, sage, and nutmeg. Reduce heat add gradually add broth and milk. Simmer, stirring, until thickened, 5 minutes. Season with salt and pepper, and remove from heat. Cook pasta according to package instructions; drain. Combine pasta with the vegetables and mozzarella. Pour into a 9 by 13-inch casserole. Sprinkle with the walnut topping. Bake until the top is golden, about 25 minutes. Rest 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23610,"Lime-Shaped Margarita Gelatin Shots One 3-ounce packet lime flavored gelatin 1/2 cup orange liqueur, such as Cointreau 1/2 cup cl-infused tequila 15 limes Kosher salt, for sprinkling Special equipment: mini muffin tin Instructions: Bring 1 cup water to a boil in a saucepan. Add the lime gelatin and stir until the gelatin dissolves. Pour into a liquid measuring cup and mix in the orange liqueur and tequila. Meanwhile, cut the limes in half lengthwise and scoop the flesh out of both halves. Place each half in the cups of a mini muffin tin and pour the gelatin mixture into each half. Place the muffin tin in the fridge until set. Cut each half into 2 wedges, sprinkle with salt and shoot! ","[Tequila, Mezcal, Triple Sec, Cava]" 23611,"Chai Creme Brulee 1 cup Darjeeling tea leaves 12 extra large egg yolks, beaten 1 cup brown sugar 4 cups heavy cream 1 tablespoon chai spice powder 1 cup light brown sugar 1 teaspoon Cardamom 1 stick Cinnamon 1/2 teaspoon black pepper corns 1/4 teaspoon whole cloves Instructions: Steep 1 cup Darjeeling tea leaves in 4 cups boiling water for 7 minutes. Strain tea leaves and reduce to 3/4 cup. Grind spice to powder. Preheat the oven to 325 degrees. In a large heat-proof mixing bowl, whisk together the egg yolks and sugar. Place the cream in a heavy bottomed saucepan over medium heat. Warm just until bubbles form around the edge. Remove from heat and, whisking constantly, pour into the egg and sugar mixture. Add the spice powder and the reduced tea liquid. Continue whisking until the sugar has dissolved and the mixture is well combined. Pour the mixture through a very fine sieve into 6 flameproof creme brulee dishes, filling them only half full. Place the dishes into a shallow baking dish large to hold them without crowding. Place the dish on the middle rack oven. Working quickly to preserve the heat, finish filling the dishes with the custard mixture, making sure that it comes right to the top of each dish. Then carefully fill the baking dish with very hot tap water so it comes halfway up the sides of the filled dishes. Bake for about 25 minutes, or until the custard is set in the center. Remove the custards to a wire rack to cool. Refrigerate for at least 3 hours, or until ready to use. When ready to serve, preheat the broiler. Pass the brown sugar through a fine sieve to eliminate all lumps. Generously sprinkle the top of each chilled custard with an equal portion of the brown sugar, taking care to cover all of the custard, so that it gives an even finish. Place the chilled creme brulee dishes under the preheated broiler and broil for about 2 minutes, or until the tops are crackling brown. Remove from the broiler and serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 23612,"Elsie's Easy Popcorn Balls 3 tablespoons peanut oil 4 tablespoons popcorn kernels 1/2 tablespoon salt 2 cups sugar 1 cup water 1 cup light corn syrup 3 tablespoons butter Instructions: In a large, heavy-bottomed pot, heat oil and kernels, uncovered, over high heat until first pop. Cover and remove from heat for 1 minute. Return to high heat and shake until popping ceases. Sprinkle with salt and shake to distribute evenly. Measure 2 quarts of popcorn, and reserve. In a saucepan, carefully combine the sugar and water then add the corn syrup and butter. Bring to a boil and cook to soft crack stage. Pour over 2 quarts of popcorn and mix gently but thoroughly with a wooden spoon. Wearing gloves or baggies, mold into balls around popsicle sticks. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 23613,"Bacon-Blue Cheese Stuffed Mushrooms 12 large stuffing mushrooms, about 2 1/2-inches in diameter (about 1 pound) 1 tablespoon extra-virgin olive oil 4 slices bacon (4 ounces) 1 shallot, halved and thinly sliced (1/2 cup)
   1 teaspoon chopped fresh thyme leaves Kosher salt and freshly ground pepper 2 cups packed baby spinach, chopped (2 ounces) 2 slices toasted white sandwich bread, finely cubed 1/4 teaspoon freshly grated lemon zest 2 ounces mild creamy blue cheese, cut into 12 strips (such as Saga) Instructions:
3. Preheat the oven to 425 degrees F. Remove the stems from the mushrooms and set aside. Place the caps, stem-side down on a baking sheet and brush the outsides with the oil. Bake until soft, but still holding their shape, 15 minutes.
4. Meanwhile, crisp the bacon in a medium skillet over medium heat. Transfer bacon to a paper towel-lined plate and reserve the skillet and drippings. Finely chop reserved mushroom stems and add to the bacon drippings along with the shallot and thyme. Season with salt and pepper and cook, stirring, until mushrooms are dry, about 5 minutes. Add spinach and continue to cook until the spinach wilts,1 minute.
5. Transfer mixture to a bowl and add the bread cubes and lemon zest. Chop the cooked bacon, and combine with the mushroom mixture. Place the caps stem side-up on a separate baking sheet and evenly fill each cap with the stuffing. Bake until the mushrooms are hot and lightly browned, about 5 minutes. Place a piece of blue cheese on each mushroom and continue to bake until the cheese just begins to melt, about 3 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23614,"Vanilla-Bourbon Milkshakes with Spicy Chocolate Pretzel Rods 5 ounces Mexican chocolate, chopped 1/2 teaspoon vegetable oil
   4 pretzel rods
   Cayenne pepper, for sprinkling
   1 stick unsalted butter 1 cup packed light brown sugar 1/4 cup half-and-half 1 teaspoon pure vanilla extract Kosher salt 2 quarts vanilla ice cream 1/2 to 1 cup bourbon (or use whiskey, vanilla vodka or rum)
   1 tablespoon pure vanilla extract
   Maldon salt
   Instructions: Place four 10-ounce glasses in the freezer and line a baking sheet with wax paper. Make the pretzels: Put the chocolate in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Let cool until thick but still pourable, then pour into a short, narrow glass and mix in the vegetable oil. Dip the pretzel rods in the chocolate, tilting the glass and twirling the rods to coat. Transfer to the baking sheet and sprinkle with cayenne. Refrigerate until set, at least 20 minutes. Make the caramel sauce: Melt the butter with the brown sugar in a small saucepan over medium-high heat and cook, whisking, until the sugar melts. Add the half-and-half and vanilla and bring to a boil; cook until thickened, about 3 minutes. Season with kosher salt and let cool. Make the milkshakes: Combine the ice cream, 1/2 cup bourbon, the vanilla and a sprinkle of Maldon salt in a blender. Blend until smooth, adding up to ? cup more bourbon if desired.
   Pour into the chilled glasses. Drizzle with the caramel sauce, sprinkle with more Maldon salt and garnish with the pretzel rods.
   ","[Chardonnay, Pinot Grigio, Riesling, Merlot]

" 23615,"Stuffed Breast of Veal 1 (5-pound) boned breast of veal with pocket Salt and pepper to taste 1 sweet potato (8 ounces), peeled and diced 1 small white potato (4 ounces), peeled and diced 1 small carrot, peeled and diced 2 stalks celery, diced 1/2 cup minced onion 1/2 pound ground pork 4 tablespoons olive oil 1/2 cup cooked rice 1/4 cup grated Locatelli 2 hard-cooked eggs, chopped 2 tablespoons minced fresh parsley Salt and pepper, to taste Olive oil, to taste Paprika, to taste Instructions: Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season with salt and pepper. Make the stuffing: In a saucepan of boiling salted water, blanch the sweet potato, white potato, carrot, celery, and onion for 2 minutes. Drain and pat dry. In a skillet set over moderate heat, cook the pork in 1 tablespoon of oil, stirring, just until no longer pink. Transfer to a bowl and let cool. Add the blanched vegetables, the remaining oil, rice, cheese, eggs, parsley, and salt and pepper to the pork and stir to combine well. Fill the pocket with stuffing and seal by sewing up or securing with toothpicks. Arrange the veal on a rack in a roasting pan, brush with oil, and season with paprika, salt and pepper. Add enough water to measure 1 inch in the pan and roast, covered with foil, for 2 1/2 hours. Remove the foil and continue to roast, basting with pan juices, for 30 minutes more. Transfer the veal to a cutting board and let it stand, loosely covered, for 10 minutes before slicing. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 23616,"Pizza Carbonara 1 teaspoon butter 1 grilled dough 4 ounces fresh spinach linguine 2 strips thick cut bacon, sliced on the bias in 1/8-inch thickness 1 large egg 1/3 cup Locatelli romano cheese (grated) 1/4 cup Italian parsley, finely chopped Salt and freshly ground black pepper Instructions: Place butter in a saute pan over a medium heat. Cook bacon until crispy, remove from the heat and place contents of pan in a mixing bowl. Allow bacon and fat to cool, slightly. Add eggs and cheese and mix well. Cook pasta until al dente and toss with other ingredients. Place on top of grilled dough and place under a broiler until the mixture raises slightly (about 3 to 5 minutes). Season to taste with salt and pepper. Drink Recommendations: Peroni Beer Mittnacht-Klack, Tokay Pinot Gris, Vin d'Alsace, 1997 ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 23617,"Mexican Fondue Cooking spray 8 flour or corn tortillas, cut into wedges Ground cumin Salt and freshly ground black pepper 2 to 3 cups shredded 4 cheese Mexican cheese blends (recommended: Monterey Jack, Cheddar, mozzarella, queso blanco, or any combination of cheese blends) 1 (14-ounce) can artichoke hearts, drained and chopped 1 cup salsa or pico de gallo sauce 1 (10-ounce) package frozen chopped spinach, thawed and well drained 3 seeded, peeled and chopped avocados 2 to 3 tablespoons fresh lime juice 1 to 2 tablespoons freshly chopped cilantro leaves 1 tomato, chopped Smoked paprika, if desired Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange tortillas on prepared baking sheet and spray with cooking spray. Season the top of tortillas with cumin, salt and freshly ground black pepper. Bake 6 minutes, until golden brown and crisp. Remove from oven. While the tortillas are baking, in a medium saucepan, combine cheese, artichoke hearts, salsa, and spinach. Set pan over medium heat and bring to a simmer, for 5 minutes or until cheese melts. Pour into a serving bowl. In a large bowl, combine: the chopped avocados, lime juice, chopped cilantro, chopped tomatoes, salt and freshly ground black pepper and smoked paprika, to taste, if using. Adjust seasonings, if necessary. Serve cheese fondue with baked chips and guacamole. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23618,"Tuna Tartare 6 ounces sushi tuna 1 teaspoon chopped chives 1/2 teaspoon chopped capers 1 teaspoon chopped shallots 1 lemon, juiced 1 ounce extra-virgin olive oil Salt and freshly ground black pepper Instructions: With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. Fill demitasse spoons with mixture and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23619,"Tequila Lime Shrimp Skewers 1 cup tequila 1/2 cup freshly squeezed lime juice 1-ounce freshly chopped cilantro leaves 1/2 fresh red onion, chopped Salt and pepper 12 medium raw shrimp Instructions: Combine all marinade ingredients and marinate the shrimp for 30 minutes. Place them on skewers and grill for 3 minutes on each side. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 23620,"Watermelon Ice Cubes 2 cups diced watermelon 1/4 cup Simple Syrup, recipe follows Juice of 1/2 lime
1 cup sugar 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. Instructions: In a blender, puree the watermelon with the Simple Syrup and lime juice. Pour into a silicone ice cube tray and freeze about 8 hours. ","[Riesling, Moscato, Vinho Verde]" 23621,"\Sweet-Pea\ Burgers 1/2 cup mayonnaise 1/2 cup whole-grain Dijon mustard 1/4 cup honey
2 large sweet potatoes, holes poked with a fork Two 15-ounce cans garbanzo beans, drained and rinsed
1 egg, beaten
1 teaspoon chili powder
1/4 cup all-purpose flour
2 cups fine breadcrumbs
1/2 cup finely grated Parmesan Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
6 onion rolls, toasted Bibb lettuce leaves
Sliced avocado
Instructions: For the honey mustard sauce: In a bowl, combine the mayo, mustard and honey; mix well. For the \sweet pea\ burgers: Preheat the oven to 400 degrees F.; line a baking sheet with aluminum foil. Set the sweet potatoes on the baking sheet and bake until soft, 1 hour. Remove from the oven and let cool. When cool enough to handle, halve the sweet potatoes, then scoop the flesh into a medium bowl and mash with the garbanzo beans. Add the egg, chili powder, flour, breadcrumbs, Parmesan and some salt and pepper. Mix until fully combined. Form the mixture in 6 patties. In a large skillet over medium heat, heat the oil and butter, swirling them together. Add the patties to the skillet and cook until brown and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve the burgers on toasted onion rolls spread with honey mustard sauce. Top with lettuce and avocado. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23622,"Microwave Ratatouille 1 medium yellow onion, sliced 1/4 inch thick 2 cloves garlic, minced 3 oil-packed sun-dried tomatoes, chopped 1/4 cup extra-virgin olive oil 1 teaspoon chopped fresh thyme (from about 3 sprigs) Kosher salt and freshly ground black pepper 1 small eggplant, peeled in alternating stripes, sliced into 1/4-inch-thick rounds (about 6 ounces) 1 small zucchini, sliced into 1/4-inch-thick rounds (about 4 ounces) 1 small yellow squash, sliced into 1/4-inch-thick rounds (about 4 ounces) 2 plum tomatoes, sliced into 1/4-inch-thick rounds (about 8 ounces) Instructions: Toss the onion, garlic, sun-dried tomatoes, 1 tablespoon of the olive oil, 1/2 teaspoon of the thyme, 1/2 teaspoon salt and a couple grinds of pepper in a microwave-safe 9-inch pie dish. Cover with a piece of wax paper. Microwave on high (at 100 percent power) until the onions are soft and translucent, 7 minutes in an 1,100-watt oven or 10 minutes in a 700-watt oven. (When removing the wax paper, be careful to avoid the hot steam.) If the onions are still a little raw, microwave again, covered, in 30-second increments. While the onions cook, toss the eggplant, zucchini and yellow squash slices with 2 tablespoons of the remaining olive oil, the remaining 1/2 teaspoon thyme, 1/2 teaspoon salt and a few turns of black pepper in a large bowl. Add the plum tomato slices, and gently toss. Alternating vegetables, shingle slices in a circular pattern over the cooked onions in the pie dish. Sprinkle lightly with salt. Cover with wax paper. Microwave on high (at 100 percent power) until the vegetables are soft, 9 minutes in an 1,100-watt oven or 14 minutes in a 700-watt oven. If there is any resistance when you pierce the vegetables with a paring knife, microwave again, covered, in 30-second increments. Microwave, uncovered, on high (at 100 percent power) for 3 minutes in an 1,100-watt oven or 4 minutes in a 700-watt oven to evaporate excess moisture. Drizzle with the remaining tablespoon of olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 23623,"Little Devil's Food Cakes 1 cup all-purpose flour 6 tablespoons natural unsweetened cocoa (not Dutch-process) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 8 tablespoons unsalted butter, softened (1 stick) 1 cup sugar 2 large whole eggs, at room temperature 1 large egg yolk, at room temperature 1/2 teaspoon vanilla 1/2 cup water 8 ounces semi-sweet chocolate, finely chopped 3/4 cup heavy cream Optional flavorings for 1 batch frosting: 2 tablespoons coffee liqueur, eau de vie (fruit brandy such as: framboise, a raspberry-flavored brandy), or dark rum; or 1/2 teaspoon mint extract or orange extract Fresh raspberries, colorful candies, or chopped pistachios (optional) Instructions: For the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt. Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl. Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Divide the batter among the muffin cups filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting. For the frosting: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in 1 of the flavorings, if desired. Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand 1 or 2 minutes, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired. Let cakes stand on rack until frosting is completely set. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 23624,"Knead Not Sourdough 17 1/2 ounces bread flour, plus extra for shaping 1/4 teaspoon active-dry yeast 2 1/2 teaspoons kosher salt 12 ounces filtered water 2 tablespoons cornmeal Instructions: Whisk together the flour, yeast and salt in a large mixing bowl. Add the water and stir until combined. Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours. After 19 hours, turn the dough out onto a lightly floured work surface. Punch down the dough and turn it over onto itself a couple of times. Cover with a tea towel and allow to rest 15 minutes. After 15 minutes, shape the dough into a ball. Coat hands with flour, if needed, to prevent sticking. Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down. Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel. Allow to rise for another 2 to 3 hours, or until the dough has doubled in size. Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats. Once the dough is ready, carefully transfer it to the pre-heated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving. Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals. Place 20 to 24 coals on a Dutch oven table. Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals. Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise. Carefully transfer the dough to the Dutch oven and cover with the lid. Place 20 coals on top. Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes. Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23625,"White Beans and Kale 2 tablespoons extra-virgin olive oil 1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups) One 15-ounce can cannellini beans, undrained 2 strips lemon zest, removed with a vegetable peeler Kosher salt and freshly ground black pepper 1/4 cup roughly chopped fresh parsley 2 tablespoons chopped fresh chives Lemon wedges, for serving Instructions: Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes. Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 23626,"Monkfish Court Bouillon 1 1/2 pounds monkfish 1 tablespoon Essence, recipe follows 1/3 cup vegetable oil 1/3 cup flour 1 cup chopped celery 1 cup chopped onions 1/2 cup chopped green bell peppers 2 bay leaves 1 tablespoon minced garlic 2 cups chopped, peeled, seeded tomatoes and their juice 1/2 cup white wine 2 cups chicken stock or canned low-sodium chicken stock 3/4 teaspoon salt 1/4 teaspoon cayenne 1/4 cup chopped green onions 2 tablespoons minced fresh parsley 1 1/2 cups cooked white rice 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: Cut the fish into 2-inch pieces. Season with 1 tablespoon of the Essence and set aside. In a large, heavy stockpot, heat the oil over medium-high heat. Add the flour and stir constantly with a heavy wooden spoon until it becomes a dark roux the color of chocolate, about 15 to 20 minutes. Add the celery, onions and bell peppers, and cook, stirring, until the vegetables are wilted, 6 minutes. Add the bay leaves and garlic, and cook for 2 minutes. Add the tomatoes, wine, stock, salt and cayenne, and stir well. Bring to a boil and reduce heat to medium-low. Simmer uncovered, stirring occasionally, until thickened, about 30 minutes. Add the fish and cook until it flakes with a fork, about 10 to 15 minutes. Stir in the green onions and parsley during the last 5 minutes of cooking time. Remove the bay leaves and serve hot in soup bowls ladled over rice. 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. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23627,"Extra Extra Large Eggplant Parm Sandwich One 28-ounce can whole peeled tomatoes, cut in half Olive oil, for drizzling
Kosher salt and freshly cracked black pepper
Nonstick cooking spray, for the bundt pan Two 11-ounce tubes refrigerated French bread dough
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/2 cup grated Parmesan 1 teaspoon dried oregano
2 small eggplants, about 1 1/2 pounds, peeled and sliced into 1/2-inch rounds
Vegetable oil, for frying
8 ounces fresh mozzarella, sliced into 1/4-inch-thick slices
8 ounces deli sliced pepperoni
One 12-ounce jar roasted red peppers, cut into quarters
1/2 cup pickled banana peppers
Instructions: Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper and arrange the tomatoes in a single layer on it. Drizzle with oil and season with salt and pepper. Bake until the tomatoes have decreased in size and look slightly dry, 1 to 1 1/2 hours. Raise the oven temperature to 350 degrees F. Grease a bundt pan with cooking spray. Arrange the dough in the prepared pan so the ends touch each other, then pinch the ends together so the dough makes one large ring. Using a knife, make a few slices in the top of the dough. Bake until the bread is golden brown and the internal temperature reaches 200 degrees F, 25 to 30 minutes. Let cool 5 minutes, then remove the bread to a wire rack to cool completely. To set up the 3-step breading process, gather 3 medium shallow bowls or plates. In the first, add the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the second, add the eggs and 2 tablespoons of water and whisk well. In the third, add the breadcrumbs, Parmesan and oregano and stir to combine. Pat the eggplant dry with paper towels. Dredge one round in the flour, shaking off any excess. Now, using your other hand (keeping one hand dry and one hand wet), dip into the egg mixture to coat completely. Finally, dredge in the breadcrumb mixture and coat completely. Set on a parchment-lined baking sheet and repeat the process with the remaining eggplant. Add 1/2 inch of vegetable oil to a 12-inch heavy-bottomed skillet, set over medium-high heat and heat to 375 degrees F. In batches, fry the eggplant until golden brown, 1 to 2 minutes per side. Transfer to paper towels to dry. Slice the bread ring horizontally to build your giant sandwich. Layer on the mozzarella, pepperoni, eggplant, roasted red pepper, oven-roasted tomatoes and banana peppers. Carefully slice the sandwich into 8 pieces and enjoy! Or wrap in foil and bring to tailgate. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 23628,"Roasted Turkey Breast with Peach Rosemary Glaze 2 cups apple cider, plus 2 tablespoons 1/4 cup salt, plus more for turkey 3 to 5 sprigs thyme 3 sprigs rosemary plus 1 teaspoon chopped 1 (3 3/4-pound) boneless turkey breast with skin 1/2 cup onion, finely chopped 1 tablespoon olive oil, plus more for turkey Freshly ground black pepper 1 (10-ounce) bag frozen peeled and sliced peaches, chopped 2 tablespoons honey 1 teaspoon Worcestershire sauce 1 tablespoon brown sugar Instructions: In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours. Preheat oven to 425 degrees F. In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes. Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23629,"Easy Sticky Buns Canola oil spray 1 store-bought pizza dough 1 cup dried cherries 1 1/2 cups dark brown sugar 1 cup chopped pecans 1 cup chopped walnuts 1 stick (1/2 cup) unsalted butter, at room temperature 2 tablespoons ground cinnamon 1/2 tablespoon all-purpose flour 1/2 teaspoon salt 1 cup confectioners' sugar 1 orange, juiced and zested 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 450 degrees F. Spray a 9 by 13-inch baking dish well with canola oil spray. Remove the pizza dough from the fridge, cover with a clean kitchen towel and let come to room temperature for 30 minutes. Place the cherries into a bowl of warm water and let them reconstitute, about 5 minutes. Drain all the water from the cherries and add to the bowl the brown sugar, pecans, walnuts, butter, cinnamon, flour and salt. Stir all until combined. Place the dough out onto a lightly floured surface and roll into a large rectangle about 1/2-inch thick. Spread the filling over the dough, leaving a 1-inch border. Next, roll the dough the same way you would a jellyroll, from one end to the other. Trim off the ends and cut into 12 equal slices. Place the rolls into the baking dish so that there are 3 on the short side and 4 on the long side. Place the rolls into the oven and cook until golden brown, about 15 minutes. Add the confectioners' sugar, orange juice and zest and vanilla extract to a bowl and stir well to combine. When the rolls come out of the oven, drizzle them with the glaze immediately and let cool for 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 23630,"Black Skillet Cornbread 1 cup fine cornmeal 1 cup flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda Dash salt 1 egg lightly beaten 1 cup buttermilk 1/2 cup frozen corn, thawed 1 cup grated orange cheddar 2 pickled jalapenos, minced 4 tablespoons melted butter Instructions: Preheat oven to 375 degrees F. Grease a 9 or10-inch cast iron skillet or a 9-inch square pan. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. In a liquid 2-cup measure or a small bowl, mix the egg and buttermilk together. Stir buttermilk mixture into dry ingredients. Stir in melted butter and mix gently. Add corn, 2/3 cup cheddar cheese and minced jalapenos. Pour batter into prepared pan and top with remaining cheddar cheese. Bake for 20 to 25 minutes or until an inserted knife comes out clean. Let cool for 5 minutes and invert onto a cooling rack. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 23631,"Oyster Shooters 1/2 cup Spicy Cocktail Salsa (recipe below), or bottled cocktail sauce 2 teaspoons freshly grated horseradish 8 fresh, shucked oysters, cut into 3/4 inch pieces if very large Instructions: In a glass bowl, mix the salsa and the horseradish together. (If you are using bottled cocktail sauce, add the juice of 1 lime.) Place a teaspoon of the salsa in the bottom of each of 8 chilled shot glasses, top with an oyster, and spoon another tablespoon of the sauce on the top. Serve at once. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23632,"Braised Fennel and Line-Caught Lagoon Fish 3 fennel bulbs 2 teaspoons salt, plus more for sprinkling 1 teaspoon sugar 3 saffron pistils 1 fresh grapefruit, juiced 1 fresh orange, juiced 2 teaspoons extra-virgin olive oil 6 jack fish or red snapper fillets, on the skin (6 ounces each) Freshly ground black pepper Instructions: Cut each fennel bulb into 4 slices. Place the fennel bulbs in a large pan over medium heat. Add the salt, sugar, saffron, grapefruit juice and orange juice to the pan. Cover with baking parchment paper and bring to a simmer. Braise the fennel until soft. Remove 2 of the fennel slices and the cooking juices from the pan. Place into a blender and blend into a puree. The remaining 2 fennel bulbs will be used in the presentation of the dish.
Place a pan over medium heat and add the olive oil. While the oil is heating, sprinkle the fish with salt and pepper. Once the oil in the pan is hot, sear the fish skin-side down for 2 minutes before flipping over and cooking an additional 2 minutes.
Place a spoonful of the fennel puree on a plate and smooth it onto the plate in a circular motion, creating a bed of fennel puree. On top of the puree, add the braised fennel pieces. Place the seared fish on top of the braised fennel and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23633,"Strawberry Lemonade Bourbon Cocktail Strips of zest from 1 lemon 4 strawberries, washed, hulled and sliced, plus more for garnish 2 fresh basil leaves, plus more for garnish
6 ounces lemonade
8 ounces bourbon
2 ounces agave nectar Instructions: Fill 2 ice cube trays with water. Distribute the zest among the compartments. Freeze until solid. Muddle the strawberries in a Mason jar shaker. Slap the basil between the palms of your hands to release the oils and add to the shaker along with the lemonade, bourbon and agave nectar. Add plain ice cubes. Shake and strain in to 2 glasses filled with ice cubes with lemon zest. Garnish with additional strawberries and basil. ","[Chardonnay, Sauvignon Blanc, Ros, Moscato]" 23634,"Shiitake Japanese Style 30 fresh shiitake caps 2/3 cup good-quality sake 4 tablespoons dark soy sauce 2 2 tablespoons mirin 2 2 tablespoons sugar Instructions: Clean the mushroom caps and remove stems. In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Remove mushrooms and use in a salad immediately, or cool and use later with grilled meats. ","[Sak, Pinot Grigio, Gewrztraminer]" 23635,"Rose Ice Cream 2 cups milk (2 percent or skim) 2 large eggs plus 2 egg yolks, lightly beaten 1 (14-ounce) can sweetened condensed milk 4 teaspoons vanilla extract 1 teaspoon rose water 2 tablespoons candied rose petals, crushed Instructions: Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs in a medium mixing bowl. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large clean bowl to cool slightly, then stir in the sweetened condensed milk, vanilla, and 1 tablespoon rose water. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. Add 2 tablespoons crushed candied rose petals to the machine when the ice cream is semi-frozen. Allow the machine to mix in the flowers. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours. ","[Ros, Lambrusco, Vinho Verde, Cava]" 23636,"Baccala Mantecato (Salt Cod in Milk Sauce) 1 3/4 pounds baccala (salt cod fillets), reconstituted 1 carrot, peeled and cut in large pieces 1 stalk celery, cut in large pieces 1 red onion, cut in large pieces 1 cup milk 1 cup extra virgin olive oil Freshly ground black pepper White bread croutons or fried polenta, for serving Instructions: Put enough cold water to cover the fish in a pot with the fish, carrot, celery, and onion, and bring it to a boil over medium heat. As soon as the water boils, remove from the heat and let the pot stand for 5 minutes, then remove the fish with a skimmer and lay it on absorbent paper to drain and cool. When the baccala is cool enough to handle, remove all the bones, a necessarily manual operation. Do not remove the skin, however. Put the milk in a pan over low heat, and heat it until it is hot, taking care not to boil or burn it. Meanwhile, crumble the baccala by hand and put it in a bowl. Use a pestle to pulverize the fish, stopping every now and then to whisk in, alternately, trickles of oil and hot milk. Go back and forth between using the pestle and whisk. Continue to beat tirelessly; the process should take about 15 minutes. Salt is not normally necessary, but do add some black pepper. If the mixture gets too cold to mix well during the mashing, reheat it in a bain-marie until it is sufficiently malleable. You should also reheat it until it's warm when you are about to serve it. Accompany it with croutons of fried white bread or fried polenta. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 23637,"Rainbow Sodas 3 cups sugar 3 cups water 2 cups watermelon cubes 1 cup blackberries and blueberries
1 cup raspberries and strawberries
Club soda or sparkling water, for serving Instructions: Combine 1 cup of the sugar, 1 cup water and the watermelon in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, mashing the fruit gently. Strain through a fine-mesh strainer; discard the fruit. Repeat with the blackberries and blueberries and the raspberries and strawberries. Cool the three fruit syrups completely and refrigerate until ready to use. To serve, add 3/4 cup club soda to tall glass filled with ice. Add 1/4 cup fruit syrup and stir with a long spoon or straw. ","[Chenin Blanc, Moscato, Vinho Verde, Prosecco]" 23638,"Sunny's Citrus Can Chicken 1/4 cup honey 1 tablespoon Worcestershire sauce
Zest and juice of 1 lemon 8 to 10 sprigs fresh thyme
One 8-ounce can lemon-lime malt beverage Kosher salt and freshly ground black pepper
1 whole chicken 1/4 cup olive oil
Kosher salt and freshly ground black pepper
Instructions: Make the glaze: Combine the honey, Worcestershire sauce, lemon zest, lemon juice, thyme, 4 ounces of the malt beverage, a pinch of salt and way more pepper than normal in a saucepan on medium heat. Cook until slightly reduced and glaze-worthy, about 5 minutes. Prepare the chicken: Pat the chicken dry all around, then pat it dry again. Rub with the oil all over and sprinkle with salt and pepper. Place the chicken over the can, through the back end with the neck up. Place in a small pan. Grill and glaze the chicken. Heat a grill for cooking with indirect heat to 325 degrees F. Place the pan over the side of the grill with indirect heat and cook, brushing the chicken with the glaze every 20 minutes, until the internal temperature is around 155 degrees F, about 1 hour, 15 minutes. Remove and slightly tent with aluminum foil to rest and let the temperature rise to 165 degrees F, about 15 minutes. Carve and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23639,"Braune Klare Rindsuppe Mit SpeckknOeDel(Beef Consome with Bacon Dumplings) 8 cups rich beef or veal stock 1/4 cup red wine 1/2 teaspoon caraway seeds 1 tablespoon finely chopped fresh parsley leaves 1/2 pound raw bacon, finely chopped 4 cups stale white bread cubes, (about 8 slices white bread) 1 egg yolk 3/4 cup milk Salt Freshly ground white pepper 1/2 to 1 cup all-purpose flour Instructions: In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels. Pour off all of the oil, except for 1/4 cup. Add the bread to the hot oil and pan-fry until slightly crispy. Remove from the heat. In a mixing bowl, combine the egg and milk. Season with salt and pepper. Whisk well. Stir in the bacon and bread. Mix well. Cover and allow to sit for 30 minutes. Starting with 1/4 cup of flour, stir in enough flour to form the mixture into soft, smooth dumpling dough. Bring the stock to a boil. Add the red wine and caraway seeds and simmer for 15 minutes. Form the dough into balls, about 1 tablespoon each and drop into the hot liquid. Cook for about 8 to 10 minutes. To serve, ladle the soup into serving bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23640,"Leek Mashed Potatoes 4 pounds russet potatoes Kosher salt 2 leeks, white parts only 6 tablespoons butter Freshly ground black pepper 1 cup milk 1 tablespoon chopped garlic 2 sprigs fresh thyme Instructions: Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes. While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes. Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks. In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. Reserve 2 cups for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. Cover the rest and keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23641,"Spiced Yogurt Sauce 1 cup yogurt 1 tablespoon chopped fresh mint
1 teaspoon lemon extract 1 teaspoon kosher salt
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
Pinch ground cayenne
Instructions: Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 23642,"Sauteed Greens n' Shrooms 3 tablespoons extra-virgin olive oil 1/2 pound mixed mushrooms (cremini, shiitake - whichever look good to you) 1 pound Swiss chard, stemmed and coarsely chopped Salt and freshly ground black pepper 1/2 lemon, juiced 2 tablespoons butter A drizzle honey Instructions: Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23643,"Seafood Pilau 4 tablespoons ketchup 2 tablespoons Worcestershire sauce 4 tablespoons demerara sugar 2 cups unsweetened coconut milk 1 cup water 2 teaspoons Scotch bonnet hot sauce 1/2 cup olive oil, plus more, if necessary 1 cup diced carrots 1 large onion, diced 1 red pepper, diced 2 teaspoons chopped garlic 2 tablespoons chopped fresh thyme 1 pound fresh codfish, cut in 1 1/2-inch chunks 8 cups rice, cooked 1 pound crawfish, cooked and cleaned 2 (12 1/2-ounce) cans pigeon peas, drained, and rinsed 1 cup chopped scallions Kosher salt Freshly ground black pepper 1 pound jumbo (U-15) shrimp, cleaned and deveined Instructions: Preheat oven to 375 degrees F. In a bowl, mix ketchup, Worcestershire, sugar, coconut milk, water, and hot sauce. Set aside. Heat a large skillet over high heat. Saute vegetables in the olive oil; first the carrots, then onions, red peppers, garlic, and last, the thyme. Saute until fragrant. Turn the cooked vegetables out onto a dish. Reheat skillet, adding more oil if necessary. Saute cod until almost done, add to vegetables. Reheat the skillet. Add the ketchup mixture, and bring to a boil. Add back the vegetables and cod. Stir in the rice, mixing well. Keep moving the rice, like a stir-fry. After a few minutes, add the crawfish, pigeon peas, and the scallions. Season, to taste. Scatter the shrimp on the top of the rice. Cover the skillet and put it into the oven for about 15 minutes. Cook until shrimp are opaque, and slightly curled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23644,"Glazed Waffle Donuts 2 cups all-purpose flour 1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
2 large eggs
2 tablespoons granulated pure cane sugar
1 cup sour cream
1 cup whole milk
1 teaspoon pure vanilla extract
5 tablespoons unsalted butter, melted and cooled
Nonstick pan spray
Canola oil, for frying
Toasted, chopped nuts, for garnishing Chocolate or rainbow sprinkles, for garnishing 1/2 cup granulated pure cane sugar 1 heaping teaspoon ground cinnamon
2 to 4 tablespoons whole milk 1 drop vanilla extract
1 cup confectioners' sugar
1/2 cup heavy cream 4 ounces semisweet chocolate, finely chopped Instructions: Make the donut batter: Whisk together the flour, baking powder, baking soda and salt in a large bowl. Whisk together the eggs and sugar in a medium bowl until the sugar is dissolved, then whisk in the sour cream, milk and vanilla until combined. Make a well in the center of the dry ingredients and stir in the wet ingredients until just combined; the batter will be lumpy. Fold in the butter. Cover the bowl with plastic wrap and rest the batter for at least 15 minutes. Make the cinnamon-sugar: Whisk together the sugar and cinnamon in a small bowl; set aside. Make the vanilla glaze: Combine 2 tablespoons milk and the vanilla extract in a small bowl. Put the confectioners' sugar in a small bowl. Slowly whisk the milk mixture into the confectioners' sugar until smooth. If the mixture doesn't fall in a slow ribbon when you lift the whisk, drizzle in some of the remaining milk until it does. Make the chocolate ganache: Put the chocolate in a heat-safe bowl. Bring the cream to a simmer. Pour the hot cream over the chocolate, shake the bowl to evenly cover the chocolate with hot cream and let the mixture sit for 1 minute before whisking until smooth. Set aside; keep warm. Finish the waffle donuts: Heat the waffle iron according to the manufacturers' instructions. Lightly coat the waffle grid with nonstick pan spray and add 1/4 cup of batter to each waffle grid. Close the iron and cook until the waffles are lightly golden-brown, about 3 to 4 minutes. Transfer the waffles to a cutting board and repeat with the remaining batter. Set a cooling rack over a rimmed baking sheet. Heat 3 inches of oil in a medium saucepan over medium-high heat until the oil reaches 350 degrees F on an instant-read thermometer. Use a 3-inch cookie cutter to stamp circles from the waffles; then use a smaller cookie cutter to stamp out a smaller circle from the center of each waffle. Add 3 or 4 waffles to the oil and fry until golden-brown and crisp, about 20 seconds on each side. Transfer the waffle donuts to the cooling rack and cool for just a few seconds before dipping both sides of each waffle donut in the cinnamon sugar. Repeat frying with the remaining waffles, dipping some of each of the following batch in the vanilla glaze and others in the chocolate ganache. Garnish the chocolate and vanilla-dipped waffle donuts with chopped nuts and/or sprinkles and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23645,"Gina's Brown Sugar Mojito 8 mint leaves, plus 1 sprig for garnish 2 tablespoons dark brown sugar 1 lime, juiced, plus 1 lime wedge, for garnish Ice cubes, as needed 2 ounces light rum 1 bottle club soda, chilled Cocktail stirrer Instructions: Tear the mint leaves into a glass. Add in the brown sugar and lime juice and muddle the ingredients together with the tip of a wooden spoon. Add some ice and pour in the rum. Fill the rest of the glass with some club soda and garnish with a lime wedge, a mint sprig and a cocktail stirrer. ","[Rum, Gin, Tequila]" 23646,"Pork Chops 4 pork chops 2 shallots, minced 2 tablespoons olive oil 1/2 cup white wine Salt 1/2 cup chicken stock Pepper 1 tablespoon cold butter Instructions: Preheat oven to 350 degrees. Season pork chops liberally with salt and pepper. Heat oil in large skillet and brown pork chops on both sides. Remove chops to a baking dish, cover with foil and bake for 20 minutes. Add shallots to skillet and cook for 1 minute. Add white wine and simmer until it becomes syrupy. Add chicken stock and season with salt and pepper. Return to a simmer and finish with tablespoon of cold butter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23647,"Pancake Batter Omelet 3 large eggs, beaten 1/4 cup store-bought pancake batter (made to package instructions)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Instructions: Whisk together the eggs, pancake batter, salt and pepper in a bowl. Melt the butter in a medium nonstick pan over low heat. Add the eggs and cook, stirring with a rubber spatula, until the eggs are mostly set, 3 to 4 minutes. Flip the omelet over itself and remove to a dish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 23648,"Stuffed Veggie Burger Peppers Fresh, whole bell peppers, as many varieties as possible!!! 1 celery stalk, diced 4 garlic cloves, crushed or minced 1 teaspoon garlic powder 1 medium onion, diced 2 teaspoons Italian seasoning 1 teaspoon ground marjoram 1 tablespoon olive oil 1 pound. mushrooms (any variety) washed and chopped 1 cup cooked barley 1 cup cooked rolled oats 1/2 cup sunflower seeds, toasted 1/2 cup pecans, toasted 1/4 cup sesame paste 2 tablespoons soy sauce 1/4 cup peanut oil, for frying (optional) Freshly grated Parmesan cheese to taste Instructions: Preheat oven to 375 degrees F. In a saucepan, combine the celery, garlic, garlic powder, onion, Italian seasoning, and marjoram, and saute in the olive oil. Add the mushrooms, and cook until the liquid evaporates. In a mixing bowl, combine the barley, oats, sunflower seeds, pecans, sesame paste, and soy sauce with the saute mixture. Mix all of the ingredients thoroughly, and stuff into cleaned and seeded bell peppers. Bake 30 to 40 minutes until done. Top with freshly grated Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 23649,"Shrimp and Potato Cakes 3 large Idaho potatoes 1/2 cup white onion, diced 1/4 cup chopped chives 1/2 pound baby shrimp 1 egg beaten 2 gloves garlic, minced 1 teaspoon blackening spice 1 lime, juiced Pinch salt and freshly ground black pepper 1 cup all-purpose flour 1 cup canola oil, for frying Instructions: Lemon aioli or Thousand Island dressing, for serving Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld. Remove from refrigerator and slowly add the flour, mixing well. Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used. Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23650,"Spicy Langoustine Broth (Bouillon de Langoustine Epice) 2 tablespoons extra-virgin olive oil 2 lbs. langoustine shells, rinsed but left whole (or substitute shrimp or lobster shells) 2 oranges, preferably organic, rinsed and quartered 1 tablespoon fennel seeds 2 whole pieces star anise One 28-ounce can Italian plum tomatoes in their juice (do not drain) Several fresh or dried bay leaves 1 plump, moist head garlic, halved crosswise but not peeled 1/4 teaspoon ground cl pepper, or piment d'Espelette 1 teaspoon fine sea salt 1 tablespoon tomato paste Instructions: In a heavy-duty roasting pan or in a large, deep skillet, heat the oil over moderate heat until hot but not smoking. Add the shells and sear until they turn bright pink, 2 to 3 minutes. Add the orange quarters, fennel seeds, star anise, 4 quarts cold water, the tomatoes, bay leaves, garlic, cl peppers, sea salt, and tomato paste. Bring to a boil, uncovered, and boil vigorously for 30 minutes. To extract the maximum flavor from the shells, use a wooden mallet to crush and break them up while the soup is cooking. Line a large colander with a double layer of dampened cheesecloth, and place the colander over a large bowl. Ladle the broth into the colander, discarding the solids. Taste for seasoning. Serve warm in small cups as an appetizer, or in warmed shallow soup bowls as a first course. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23651,"Plum Hazelnut Kugel 1/4 cup (56 grams) unsalted butter, plus more for the dish Kosher salt 1 pound wide egg noodles 1 pound whole-milk ricotta 1 pound sour cream 1 cup (240 grams) whole or 2% milk 3/4 cup (150 grams) granulated sugar 1 tablespoon (15 grams) vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom 5 large eggs 1/2 lemon, zested and juiced 1 cup (140 grams) raw unsalted hazelnuts, chopped 1 cup (30 grams) corn cereal, crushed with your hands 1/4 cup (56 grams) unsalted butter, melted 1/4 cup (50 grams) light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon kosher salt 2 large (or 3 small) plums, pitted and sliced 1/4 cup turbinado sugar Instructions: For the kugel: Arrange an oven rack in the middle position; preheat the oven to 325 degrees F. Grease a 9-by-13-inch baking dish (or deep 9-inch square dish) with butter. Bring a large pot of salted water to a boil over medium-high heat. Cook the egg noodles for 4 to 5 minutes, until they\u2019re just shy of desired doneness. Drain and toss with the butter while still hot. Set aside to cool. In a large mixing bowl, combine the ricotta, sour cream, milk, granulated sugar, vanilla, cinnamon, cardamom, eggs, lemon zest and juice and 1 teaspoon salt and whisk until smooth. Add the cooled noodles and toss to combine. Transfer to the prepared pan. You can cover and refrigerate overnight or continue right on to the topping. For the topping: Mix together the hazelnuts, corn cereal, melted butter, brown sugar, cinnamon, cardamom and salt in a bowl. Scatter evenly over the kugel. Bake until the kugel is set and the center puffs up; begin checking at 40 minutes. Remove the kugel from the oven and increase the heat to a low broil. Top the kugel with the plums and turbinado sugar, making sure to cover as much of the nut mixture as you can with the fruit. Broil until the plums are glossy and the edges have curled; begin checking at 5 minutes. Remove and cool slightly. Scoop into bowls. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 23652,"Deep-Fried Pickles Peanut oil 1 quart dill pickles 1 cup buttermilk 2 cups plain cornmeal 1 tablespoon kosher salt, plus more, if desired Instructions: Place enough peanut oil in a 4 to 5-quart cast iron Dutch oven to come halfway up the side of the pot. Place over medium-high heat and bring to 390 to 400 degrees F. Remove the pickles from their brine and cut lengthwise into quarters, like spears. Lay the spears on a sheet pan lined with paper towels and pat them dry. Place the buttermilk in 1 shallow dish and mix together the cornmeal and salt in a separate dish. Dip each pickle, 1 at a time, first into the buttermilk, then into the cornmeal and then repeat. Carefully place each spear into the hot oil and cook until golden brown, approximately 2 minutes. You can fry 3 to 4 pickles in the pot at a time. Adjust the heat, if necessary, in order to maintain a constant temperature of 390 to 400 degrees F. Transfer the pickles to a cooling rack set in a half sheet pan and allow to cool for 5 minutes before eating. Season with additional salt, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 23653,"Christina's Cookie Pizza 1 (18-ounce) package prepared sugar cookie dough (such as slice and bake kind) 1 pound can prepared vanilla frosting Red and green food coloring, for making garnish 1 tablespoon sweetened coconut flakes 4 ounces marzipan (1/2 cup), chilled 1 fruit roll-up (cherry, strawberry, or raspberry) 5 white jelly rings Instructions: Preheat the oven to 350 degrees F. Form the cookie dough into a flat disk, wrap in plastic, and refrigerate for 30 minutes. Roll the dough out between 2 sheets of waxed paper into a 12 to 13-inch circle. Carefully transfer to a greased baking sheet and bake until lightly browned, about 12 to 15 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, put frosting in a mixing bowl and gradually stir in red food coloring until it resembles tomato sauce. Put coconut in a bowl and add green food coloring until it's the color of basil. Lay the fruit roll-up out flat and use a 1 1/2-inch round cookie cutter to cut out \pepperoni\ slices. Use the large holes of a grater to shred the marzipan into \mozzarella.\ Set toppings aside. Spread the frosting over the cookie, leaving a 1/2-inch border around the rim. Add a layer of fruit \pepperoni,\ then sprinkle with marzipan \mozzarella\ and coconut \basil.\ Spread jelly rings around pizza. Slice into wedges with a pizza cutter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23654,"Parmesan Smashed Potatoes 3 pounds red potatoes, unpeeled 1 tablespoon kosher salt plus 2 teaspoons 1 1/2 cups half-and-half 1/4 pound (1 stick) unsalted butter 1/2 cup sour cream 1/2 cup freshly grated Parmesan 1/2 teaspoon freshly ground black pepper Instructions: Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain. In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter. Keep the smashed potatoes hot in a heat-proof bowl set over simmering water. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23655,"Cheese Tortellini with Prosciutto and Peas 12 ounces cheese tortellini 1/4 cup reserved pasta cooking liquid 2 tablespoons butter 2 cloves garlic, minced 1/4 pound proscuitto, sliced into thin strips 1 cup heavy cream 1/4 cup Parmesan 3/4 cup peas Salt and pepper Instructions: Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 23656,"Pulled Pork Sliders with Hawaiian Slaw 2 (12 count) packages of KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls 3 1/2 pounds boneless pork shoulder or butt 2 teaspoons seasoned salt 1 teaspoons crushed black pepper 1 1/2 teaspoons dried oregano 1 1/2 teaspoons cumin 1 teaspoon chili powder 1 cup KING'S HAWAIIAN Smoked Bacon BBQ Sauce 2 cups beef broth 2 bay leaves 10 peppercorn
1/2 head shredded Napa cabbage 1/2 cup drained crushed pineapple 1/2 cup mayonnaise 1/2 cup shredded carrots 1/4 cup raisins 1/2 cup toasted and chopped macadamia nuts 1 cup shredded red cabbage 1/2 teaspoon crushed black pepper 1/8 teaspoon cinnamon 1/2 teaspoon salt Instructions: Mix seasoned salt, pepper, oregano, cumin, and chili powder together in a small bowl. Season pork on all sides with spice mix, cover with 1/2 cup of KING'S HAWAIIAN Smoked Bacon BBQ Sauce and place in medium size pan. Add broth, bay leaves and peppercorns. Broth should cover about 1/2 of pork. Cover with foil and bake 3 1/2 hours at 350F. In a bowl mix all ingredients for Hawaiian Slaw, set aside. At 3 1/2 hours remove pork and shred. Add remaining KING'S HAWAIIAN Smoked Bacon BBQ Sauce, set aside. Toast KING'S HAWAIIAN Rolls, then build sandwich pork first then slaw. ","[Chardonnay, Merlot, Zinfandel, Tempranillo]" 23657,"Sloppy Jane Sliders 3 tablespoons olive oil 3 pounds ground turkey 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika Kosher salt and freshly cracked black pepper 5 cloves garlic, grated 2 green bell peppers, diced 1 large onion, finely diced 1 (28-ounce) can crushed tomatoes 14 ounces tomato puree 1 cup ketchup 4 tablespoons brown sugar 3 tablespoons Dijon mustard 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 24 small potato rolls, lightly toasted Instructions: In a large skillet, add the olive oil and ground turkey, sprinkle with the garlic powder, onion powder, paprika, salt and pepper and cook, breaking up with the back of a wooden spoon or potato masher, until the meat is no longer pink, about 5 minutes. Add the garlic, bell peppers and onions and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the crushed tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring the mixture to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce thickens up, 10 to 15 minutes. Serve warm on toasted potato rolls. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 23658,"Picadillo Empanadas 1 tomato 1 tablespoon vegetable oil 8 ounces ground beef Kosher salt 1/4 cup finely chopped white onion 1/4 cup finely chopped carrot 1/2 cup pitted green olives, chopped 1/2 cup raisins 1 large egg Cooking spray 2 sheets frozen puff pastry (one 17-ounce package), thawed
All-purpose flour, for dusting Instructions: Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil, drop in the tomato and boil 30 seconds. Remove with a slotted spoon and let cool 5 minutes, then peel and puree in a blender until smooth; set aside. Heat the vegetable oil in a large saut pan over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon, until browned, about 7 minutes; season with 1/2 teaspoon salt. Add the onion, carrot, olives, raisins and the pureed tomato. Simmer until thick, about 2 minutes, then remove from the heat and set aside. Beat the egg with 2 teaspoons water in a small bowl; set aside. Coat a baking sheet with cooking spray. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface. Roll out the dough into a 10-inch square, about 1/4 inch thick, using a floured rolling pin. Cut into four 5-inch squares. Place 1/4 cup of the picadillo mixture in the center of each square. Brush the edges with the egg wash and fold diagonally to form a triangle. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush with the remaining egg wash. Bake until golden brown, about 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 23659,"Spicy Boar's Head Ichiban Teriyaki Style Chicken Grilled Sandwiches 1 1/2 tablespoons hot pepper jelly 1 1/2 tablespoons Dijon mustard 8 slices 7-grain bread 12 slices Boar's Head Ichiban Teriyaki? Style Chicken 1 ripe avocado, thinly sliced 8 slices Boar's Head Bold 3 Pepper Colby? Jack Cheese Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter, at room temperature Instructions: Stir together the pepper jelly and mustard in a small bowl.
To assemble the sandwiches, lay 4 slices of the bread on a cutting board. Top each with 3 slices Boar's Head Ichiban Teriyaki? Style Chicken, one-quarter of the avocado and 2 slices Boar's Head Bold 3 Pepper Colby? Jack Cheese. Spread the pepper jelly mixture on one side of the remaining 4 slices of bread, sprinkle with salt and pepper and then top each of the sandwiches with a slice.
Melt 1 tablespoon of the butter on a grill pan over medium-low heat. Spread the outsides of the sandwiches with the remaining 2 tablespoons butter. Add the sandwiches to the grill pan and toast until the cheese begins to melt and the bottoms are crisp and golden, 3 to 4 minutes. Press down with a metal spatula to compress the sandwiches, then flip them. Toast the other side, pressing again, until crisp and golden, another 3 to 4 minutes. Cut in half and serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 23660,"Herbed Flatbread 3 1/2 cups all-purpose flour, plus extra for dusting 1/2 teaspoon baking soda 2 teaspoons fine sea salt 3 tablespoons chopped fresh rosemary leaves 3 tablespoons chopped fresh thyme leaves 1 stick (1/2 cup) butter, cut into 1/2-inch pieces, at room temperature 3/4 cup water, plus extra, as needed 2 tablespoons extra-virgin olive oil Instructions: Combine the flour, baking soda, salt, rosemary, and thyme in the bowl of an upright mixer, fitted with a paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic wrap. Refrigerate for 30 minutes. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with olive oil and grill for 4 minutes each side. Remove the flatbread from the grill and cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 23661,"Napoleon of Beets and Herb Goat Cheese with Grilled Asparagus 1/2 pound beets 8 ounces goat cheese 2 ounces lemon thyme 1/4 cup chopped chives 1 tablespoon chopped garlic 1 bunch asparagus 1 tablespoon olive oil Salt and pepper 1-ounce roasted red pepper, julienned 10 yellow pear tomatoes, sliced in half 1 tablespoon truffle oil Instructions: Cook beets in salted boiling water until tender, cool in refrigerator, and peel off skin. Soften goat cheese at room temperature, add in herbs, salt and pepper, and garlic; mix well and place in pastry bag. Slice beets into 1/8-inch thick on mandolin and place on plate, pipe goat cheese in between each layer of beets, repeat beet, goat, and top with beet. Garnish plate with asparagus that has been blanched, shocked, and grilled with olive oil. Top with red pepper, tomato, and drizzle with truffle oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23662,"Rosemary Rack of Lamb with Easy Tzatziki 1 1/2 tablespoons chopped fresh rosemary leaves 1 1/2 tablespoons chopped garlic (4 cloves) 1 tablespoon dried oregano Kosher salt and freshly ground black pepper 2 tablespoons good olive oil 2 racks of lamb (14 to 16 ounces each), frenched Easy Tzatziki (recipe follows) 1 hothouse cucumber, unpeeled and seeded 2 (7-ounce) containers Greek yogurt, such as Fage Total 1/4 cup sour cream 2 tablespoons freshly squeezed lemon juice 1 tablespoon white wine vinegar 1 tablespoon minced fresh dill 1 1/2 teaspoons minced garlic (2 cloves) Kosher salt and freshly ground black pepper Instructions: Place the rosemary, garlic, oregano, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a food processor and process until minced. Add the olive oil and process into a coarse paste. Place the lamb on a sheet pan with the rib ends pointing down and spread the paste evenly on top of both racks. Cover and refrigerate for at least 6 hours. When ready to cook, preheat the oven to 450 degrees F. Roast the lamb for 25 minutes exactly for medium rare and 30 minutes for medium. Remove from the oven and cover the pan tightly with aluminum foil. Allow the lamb to rest for 15 minutes. The internal temperature should read about 140 degrees when an instant-read thermometer is inserted sideways into the center of the lamb. Slice between the ribs into individual chops and serve hot or warm with Easy Tzatziki. Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 23663,"Thai Basil Beef with Coconut Rice 1 14-ounce can unsweetened coconut milk 1 stalk lemongrass, thinly sliced, or 3 to 4 slices peeled fresh ginger 1 cup jasmine rice 1/4 cup plus 1 teaspoon low-sodium soy sauce Juice of 2 limes 1 tablespoon sugar 2 Persian cucumbers, quartered lengthwise, then halved 1 cup packed fresh basil, roughly chopped 2 tablespoons vegetable oil 1 pound ground beef 1 red bell pepper, finely chopped 3 cloves garlic, minced Instructions: Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork. Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside. Heat 1 tablespoon vegetable oil in a medium skillet over high heat. Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside. Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 23664,"Tomatillo Salsa 12 tomatillos (about 1 pound), husked and rinsed 6 scallions 2 jalapenos 2 tablespoons olive oil, plus more for drizzling Kosher salt 1 cup packed fresh cilantro leaves and stems 1/2 teaspoon ground cumin 2 cloves garlic, peeled Juice of 2 limes Instructions: Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly. Place the whole tomatillos, scallions and jalapenos on a cooling rack in a single layer. Drizzle with olive oil and sprinkle with salt. Place the cooling rack on the grill and cook, pulling the cooling rack off the grill to flip the vegetables, until softened and charred on both sides, about 5 minutes per side. Using a knife, scrape off the skin from the jalapenos. If you want the salsa to be spicy, leave in the seeds. If you do not, remove the seeds and ribs from the jalapenos. To a blender or a food processor, add the tomatillos, scallions, jalapenos, cilantro, cumin, garlic, lime juice and olive oil. Blend until a salsa forms. Blend as much as you need to reach the consistency of the salsa you like. Add salt to taste. The sauce will keep in the refrigerator for up to 1 week. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 23665,"No-Yeast Whole Wheat Za'atar Bread 2 1/2 cups whole wheat flour, plus more for dusting (see Cook's Note) 1 cup bread flour (see Cook's Note) 2 tablespoons sugar 1 tablespoon za'atar, plus more for topping 2 teaspoons finely grated lemon zest (from 1 lemon) 1 1/2 teaspoons kosher salt 1 teaspoon baking soda 1/4 teaspoon baking powder 1 1/2 cups buttermilk, plus more for brushing 5 tablespoons unsalted butter, melted and cooled slightly 1 large egg 2 teaspoons white sesame seeds Instructions: Preheat an oven to 375 degrees F. Line a 9-inch round cake pan with a large sheet of parchment, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later). Whisk the whole wheat flour, bread flour, sugar, za'atar, lemon zest, salt, baking soda and baking powder together in a large bowl. Whisk the buttermilk, melted butter and egg together in a separate bowl or liquid measuring cup until combined. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk that\u2019s about 7-inches in diameter. Place the dough into the prepared pan and cut a cross about 1/2 inch deep into the center of the dough using a sharp knife. Brush the top and sides with more buttermilk, then sprinkle with a few good pinches of za\u2019atar and the sesame seeds.
Bake until the top is puffed and lightly browned and a toothpick inserted in the center comes out clean, about 1 hour. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23666,"Crispy Pork Belly 1 tablespoon olive oil 1 tablespoon chopped fresh thyme 1 teaspoon mustard powder 1 teaspoon ground coriander 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, grated Kosher salt and freshly ground black pepper 1/2 teaspoon baking powder 1 1/2 pounds skin-on pork belly 1/4 cup fresh cilantro leaves, chopped 2 tablespoons olive oil 1 teaspoon honey 3 scallions, thinly sliced 1 clove garlic, grated Juice of 1/2 lemon Kosher salt and freshly ground black pepper Instructions: For the pork belly: Line a baking sheet with foil and fit with a wire rack. Mix together the olive oil, thyme, mustard powder, coriander, red pepper flakes, garlic, 2 teaspoons salt and a generous amount of pepper in a small bowl until combined. Mix the baking powder with 2 teaspoons salt in a separate small bowl.
Pat the skin of the pork belly completely dry. Use a sharp skewer, fork or paring knife to poke lots of holes all over the skin, making sure not to hit the meat. This will help the skin crisp up. Flip the pork over and rub the spice mixture all over the meat (not the skin). Transfer to the prepared baking sheet skin-side up. Sprinkle half of the baking powder mixture over the skin. Refrigerate, uncovered, for at least 1 hour and up to 6 hours. Preheat the oven to 325 degrees F.
Wipe off the baking powder mixture from the pork with a paper towel. Pat the skin completely dry and sprinkle with the remaining baking powder mixture.
Bake until the pork is cooked through and tender, about 2 hours. Raise the temperature to 500 degrees F and continue cooking until the skin is golden brown, bubbling and crispy, about 20 minutes more. Let rest for 10 minutes.
For the sauce: Meanwhile, whisk together the cilantro, olive oil, honey, scallions, garlic, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
Slice the pork belly into 1/2-inch-thick slices and transfer to a serving platter. Spoon the sauce down the middle before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23667,"Buffalo Turkey Wings 4 turkey wings, split into wingettes and drumettes (tips reserved for another use) Oil, for drizzling Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1/4 cup crumbled Maytag or other blue cheese 1/4 cup half-and-half 1 tablespoon sour cream 2 teaspoons lemon juice Kosher salt and freshly ground black pepper 1 stick unsalted butter 1 1/2 cups hot sauce, such as Frank's RedHot
Carrot and celery sticks, for serving Instructions: For the wings: Preheat the oven to 350 degrees F. Arrange the wings in a single layer on a cooling rack set into a baking sheet. Pat the wings with paper towels until they are very dry, then drizzle with some oil and sprinkle on all sides with salt and a few grinds of black pepper. Add 1 cup water to the bottom of the baking sheet and tent the pan with foil. Bake for 1 hour 30 minutes. Remove the foil and continue baking until the wings are tender, the skin is crispy and brown and an instant-read thermometer inserted into the thickest part of the wing registers 165 degrees F, about 1 hour more. Let cool for 10 minutes.
For the blue cheese dip: Meanwhile, whisk together the mayonnaise, Maytag, half-and-half, sour cream, lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a bowl until well combined. Set aside.
For the sauce: Melt the butter in a medium microwave-safe bowl, 1 to 2 minutes. Add the hot sauce and whisk to combine. Brush the wings all over with the sauce, making sure they are well coated. Serve the wings with the remaining hot sauce, blue cheese dip and carrots and celery. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 23668,"Mincemeat Pie 2 Granny Smith Apples, peeled, cored and quartered 8 ounces golden raisins 6 ounces dark brown sugar 4 ounces dried figs, coarsely chopped 2 ounces dried cherries 2 ounces beef suet, coarsely chopped 1-ounce crystallized ginger, coarsely chopped 1/2 cup brandy 1 orange, zested and juiced 1 lemon, zested and juiced 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground allspice 1/4 teaspoon freshly ground clove Cornmeal crust, recipe follows 12 ounces all-purpose flour, plus additional for dusting 2 1/2 ounces stone ground cornmeal 1 1/2 ounces sugar, plus extra for the crust 1 teaspoon table salt 8 ounces very cold unsalted butter 2 ounces apple cider or juice 2 ounces cold water 1 egg beaten with 1 teaspoon water Instructions: Place all of the ingredients except the crust into the bowl of a food processor and pulse 8 to 10 times. Place in an airtight container and store in the refrigerator for at least 3 days before using. Can be stored for up to 6 months. If you prefer a finer texture of mincemeat place the apples, dried fruit and suet into a meat grinder with a large die and grind. Transfer to a bowl and stir in the remaining ingredients. You may also finely chop the apples, dried fruit and suet by hand. Place the flour, cornmeal, 1 1/2 ounces sugar and salt into a large mixing bowl and whisk to combine. Grate the cold butter on the large side of a box grater directly into the dry ingredients. Work together with your hands until the mixture is crumbly. Add the cider and water and stir with a spatula to combine. Knead the dough 5 to 6 times and spritz with additional water if the dough is dry. Shape into a disk, wrap in plastic wrap and place in the refrigerator for 20 minutes. Preheat oven to 400 degrees F. Unwrap the dough and divide into 4 equal pieces. Place 2 pieces of the dough onto a piece of parchment paper and roll each out into a 1/8-inch thick round that is 6 to 8 inches in diameter. Spoon about 1/2 cup of the mincemeat into the center of each round, fold up the edges of the dough in order to form a crust all the way around. Brush the edges of the crust with egg wash and sprinkle lightly with sugar. Transfer the dough on the parchment to a half sheet pan. Place on the middle rack of the oven and bake for 30 minutes or until the crust is golden brown. Repeat with the remaining dough. If you prefer 1 large pie, roll out the dough on a piece of parchment into a 15 to 16-inch round, about 1/4 to 1/8-inch thick. Trim the edges with a pizza cutter. Carefully slide the rolled out dough, still on the parchment paper, onto an upside down half sheet pan. Spoon about 1 1/2 pounds of the mincemeat onto the center of the dough, leaving a 2 to 3-inch margin around the edge of the crust. Place in the oven and bake for 35 minutes or until the crust is golden. Remove from the oven and allow to cool for 30 to 45 minutes before serving. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 23669,"Quick Chick and Noodle Soup 2 tablespoons (2 turns around the pan) extra-virgin olive oil 2 medium carrots, peeled and chopped 1 parsnip, peeled and chopped 1 medium onion, chopped 2 ribs celery, chopped 2 bay leaves, fresh or dried Salt and pepper 6 cups good quality chicken stock 1 pound (the average weight of 1 package) chicken breast tenders, diced 1/2 pound wide egg noodles A handful fresh parsley, chopped A handful fresh dill, chopped Instructions: Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed. Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat. Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23670,"Roasted Golden Pineapple with Spiced Whipped Cream 1 golden pineapple-sliced into 1/4-inch slices 1 cup sugar 1 cup sweet wine (recommended: Gervertztraminer, mascato, rum) 1 vanilla bean-scraped 3 mint leaves 2 cups heavy cream 1/4 cup sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/2 cup toasted coconut flakes 1 9-by-9 inch baking pan Aluminum foil Instructions: In a stainless steel mixing bowl, combine pineapple slices, sugar, wine, vanilla bean and mint leaves. Place into baking pan and cover with foil. Bake at 350 degrees F for 30 minutes. Fruit should be slightly caramelized to the bottom of the baking pan and there should be fragrant syrup through out. Whip cream to soft peaks. Add 1/4 cup sugar and spices. Continue whipping to stiff peak. Serve slice of pineapple with syrup and dollop of cream. Sprinkle with toasted coconut. ","[Riesling, Gewrztraminer, Moscato, Vin Santo]" 23671,"Jalapeno Mayonnaise 1/2 cup plus 2 tablespoons mayonnaise 1 or 2 jalapeno pepper(s), stemmed, seeds removed and finely chopped 1 teaspoon lime juice 1/2 teaspoon minced garlic 1/4 teaspoon salt 1/8 teaspoon dried crushed oregano Instructions: Place all of the ingredients in a small bowl and whisk to blend. Transfer to a clean container and refrigerate until ready to use or serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 23672,"Vegan Yorkshire Puddings 3/4 cup all-purpose flour 3/4 cup chickpea flour (gram flour) 3 1/4 teaspoons baking powder 1/2 teaspoon fine sea salt 1 1/2 cups water 1/2 cup plus 1 tablespoon aquafaba (the liquid from a can of chickpeas) 1 teaspoon apple cider vinegar 1/4 cup vegetable oil, for the muffin tin Instructions: Preheat the oven to 400 degrees F. Sift the all-purpose flour, chickpea flour and baking powder into a medium bowl, add the salt and whisk together. In a pitcher, combine the water, aquafaba and apple cider vinegar and whisk together. Pour the combined liquids into the dry ingredients and whisk together until smooth and bubbly. Pour into a pitcher and leave to rest and chill in the fridge until ready to cook. While the batter is resting, prepare your metal muffin tin. Add 1 teaspoon oil to each cup of a 12-cup muffin tin, then swirl it around in the tin so it goes up the sides. Put the oiled muffin tin in the oven for about 10 minutes or until it is smoking hot; the heat is what makes the Yorkshires rise. Carefully remove the muffin tin from the oven, making sure to close the door as soon as possible to keep the heat in. Divide the batter between the muffin cups. You need to fill them nearly to the top. Put the tin back in the oven and shut the door quickly to retain the heat. Cook the puddings for about 30 minutes, then turn down the heat to 350 degrees F and cook for a further 10 to 15 minutes, until really golden and crispy. Remove the puddings from the oven, use a metal spoon to remove them from the tin and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23673,"Hushpuppies Stuffed with Shrimp Provencale 1/8 cup red wine vinegar 1 teaspoon Dijon mustard 1/4 cup olive oil Salt and freshly ground pepper, to taste 1/2 cooked beet, cooled and pureed in a blender (1/2 canned whole beet may be used) 12 large shrimp, raw 2 tablespoons unsalted butter 1/2 cup finely diced red peppers 1/2 cup finely diced carrots 1/2 cup finely diced bulb fennel 1/2 cup finely diced celery 1 large clove minced garlic 1/4 cup finely chopped shallots 1/2 teaspoon tomato paste 1 tablespoon dry vermouth (Pernot may be substituted) 1 cup cream 1 tablespoon finely chopped parsley Salt and freshly ground pepper to taste 2 cups self-rising white cornmeal 4 teaspoons flour 1/2 cup diced onion 1 tablespoon chopped basil 1 egg, beaten 2/3 cup milk 6 cups peanut oil for frying 18 leaves each, red oak leaf lettuce, yellow chicory, and Belgian endive, washed 1/2 cup finely chopped chervil Instructions: In a small bowl, place red wine vinegar, mustard, olive oil, salt and pepper. Stir with a whisk until well combined, then add beet puree. Shell and devein shrimp. Slice them on an angle into 4 pieces. In a medium skillet, heat butter and saute carrots, fennel, red pepper, shallots and garlic until vegetables are soft, but not browned. Add shrimp and cook 3 minutes, turning them lightly until they are just opaque. Add the vermouth, cream and tomato paste, then simmer for 4 more minutes. Season to taste with salt and pepper and add parsley. Set aside. In a mixing bowl, combine the 6 ingredients, blending well. In deep fryer, heat peanut oil until it reaches 350 degrees on a deep-fry-thermometer. Scoop up the mixture with an oval ice cream scoop to form 2-inch oval balls. Carefully place 2 or 3 at a time into the oil. Fry until golden brown, about 2 or 3 minutes. Place on paper towel to drain. When cool enough to handle, cut them in half and with tip of teaspoon carefully scoop out the inside cornmeal to form a hollow shell. Set aside in warm place. Arrange the 3 varieties of lettuce in center of 6 salad plates, and spoon vinaigrette dressing sparingly over them. Warm the shrimp mixture. Arrange 3 halves of the hollowed hushpuppies (per serving) on top of the lettuces. Fill with warm shrimp mixture and sprinkle with chervil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23674,"Connecticut Lobster Rolls Kosher salt and freshly ground black pepper Two 1 1/4- to 1 1/2-pound live lobsters 3 sticks unsalted butter, plus additional for toasting buns 1/2 teaspoon seafood seasoning, such as Old Bay Zest of 1 lemon 1 tablespoon mustard powder, preferably Colman\u2019s 1/2 cup mayonnaise, preferably Hellmann\u2019s 1/4 cup Dijon mustard 1 tablespoon lemon juice 1 heaping tablespoon finely chopped fresh dill 4 brioche hot dog buns Chopped fresh chives, to garnish Instructions: Fill a large pot halfway with water. Place over medium-high heat and bring to a boil. Add a generous amount of kosher salt to make the water taste salty. Add the lobsters and boil, covered, for 6 minutes. Remove the lobsters and let cool to room temperature, about 1 hour. In a small saucepan, heat the butter on low heat. Add the seafood seasoning, lemon zest and 1 teaspoon each of salt and pepper. Keep the butter on low while removing the lobster meat from the shells. Meanwhile, make the spicy mustard mayonnaise. In a small bowl, combine the mustard powder and 1 tablespoon water until smooth. In a separate bowl, whisk together the mayo, Dijon, lemon juice and salt and pepper to taste. Whisk in the mustard powder mixture and the dill. Set aside. Twist off the tails and claws of each lobster, reserving the body for another use, such as stock. Remove the lobster meat from the tails and claws and roughly chop into large pieces. Place the meat in the melted butter and poach until cooked through, 2 to 3 minutes. To prepare the buns, lightly butter each side of the buns. Place on a frying pan or griddle on medium heat to toast. Remove and fill each bun with the butter-poached lobster and drizzle with the spicy mustard mayo. Sprinkle with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23675,"Balsamic Chicken Wings 18 chicken wings 1 cup/250ml honey 1 cup/250ml brown sugar 1 cup/250ml balsamic vinegar 2 tablespoons/30ml peeled and grated fresh ginger 2 cloves garlic, minced Zest and juice of 1 lemon Salt and freshly ground black pepper Lemon zest, for garnish Instructions: Remove the tips from the wings by cutting between the joints. Transfer the wings to a large resealable plastic bag. Combine the honey, brown sugar, vinegar, ginger, garlic and lemon zest and juice in a large bowl. Season with salt and pepper. Pour half the marinade into the bag with the chicken. Squeeze out most of the air and seal the bag. Shake gently to distribute the marinade. Refrigerate for at least 4 hours. Preheat the oven to 350 degrees F (180 degrees C). Heat a large skillet over medium heat. Working in batches if necessary, sear the chicken wings, flipping once, until golden brown, about 3 minutes. Transfer the skillet to the oven and cook for about 30 minutes, flipping the wings often to prevent them from burning. Remove the skillet from the oven and add the remaining marinade. Continue to cook the wings on the stovetop until the sauce is thick and coats the chicken wings evenly. To serve, arrange the wings on a platter and garnish with lemon zest. ","[Barolo, Chianti, Tempranillo, Syrah]" 23676,"OSM Waffle 4 eggs 1 quart milk 1/2 cup packed light brown sugar 3 cups whole wheat flour 1/2 cup oats 1/3 cup millet 1/3 cup sunflower seeds 3/4 cup all-purpose flour 1 tablespoon baking powder 1/3 cup cracked wheat 1 cup melted butter Instructions: In a medium bowl, mix the eggs, milk, and brown sugar. Add the whole wheat flour, oats, millet, sunflower seeds, all-purpose flour, cracked wheat, and baking powder. Mix until smooth. Add the melted butter and mix for about 5 minutes. Pour 1 cup of the mixture onto a preheated waffle iron. Cook until the waffle is cooked through, about 3 minutes. Repeat with remaining batter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23677,"Pizzagaina | Pizza Rustica Recipe by Giada De Laurentiis 2 tablespoons olive oil 8 ounces hot Italian sausage, casings removed 1 teaspoon minced garlic 2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained 1 (15-ounce) container whole milk ricotta 12 ounces mozzarella cheese, shredded 1/3 cup plus 2 tablespoons freshly grated Parmesan 4 ounces thinly sliced prosciutto, coarsely chopped 4 large egg yolks, beaten to blend Pastry Dough, recipe follows 1 large egg, beaten to blend 3 1/2 cups all-purpose flour 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces 1/4 cup cold solid vegetable shortening, cut into pieces 1 teaspoon salt 3 large eggs, beaten to blend 2 to 4 tablespoons ice water Instructions: Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F. Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool. Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible. Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine. Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour. Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve. Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 23678,"Spaghetti and Turkey Meatballs 1 tablespoon extra-virgin olive oil 5 cloves garlic (4 smashed, 1 minced) 1 28-ounce can plum tomatoes, crushed by hand 1/2 cup fresh basil leaves 1 small piece parmesan rind (optional) Kosher salt and freshly ground pepper 3/4 pound 93% lean ground turkey 1/2 cup chopped fresh parsley, plus more for topping 1 slice stale whole-wheat bread, crust trimmed, bread chopped 1/4 cup part-skim ricotta cheese 2 tablespoons grated parmesan cheese, plus more for topping 1 large egg white, lightly beaten 12 ounces whole-wheat spaghetti Instructions: Heat the olive oil in a large saucepan over medium heat. Add the smashed garlic and cook 1 minute. Add the tomatoes with their juice, 2 cups water, 1/4cup basil, the parmesan rind, if using, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer until thickened, about 8 minutes. Discard the parmesan rind, if used. Chop the remaining 1/4cup basil, then mix with the turkey, parsley, bread, ricotta, parmesan, egg white, minced garlic, 1/2 teaspoon salt, and pepper to taste in a bowl using your hands. Form into 4 large or 12 small meatballs; add to the sauce and simmer, turning, until cooked through, 6 minutes for small meatballs and 12 minutes for large. Meanwhile, cook the spaghetti in a large pot of salted boiling water as the label directs. Drain and return to the pot. Toss with some of the sauce, then divide among bowls. Top the spaghetti with the meatballs, the remaining sauce and more parsley and parmesan. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 23679,"Scallion and Cayenne Cornbread 2 1/4 cups all-purpose flour 7 1/2 teaspoons baking powder 6 tablespoons granulated sugar 2 1/2 teaspoons salt 1/4 teaspoons cayenne pepper 3 3/4 cups fine cornmeal 3 beaten eggs 6 tablespoons melted butter 3 tablespoons bacon fat 3 cups whole milk 2 bunches of scallions, green part chopped finely Instructions: Preheat the oven to 425 degrees. With a large rubber spatula, combine the liquid into the dry ingredients with several swift strokes then add the green tops of 2 bunches of finely chopped scallions. Mix just enough to combine all the ingredients. Pour this mixture into a hot 9 by 12 baking pan that has been coated with 3 tablespoons of hot duck fat or bacon drippings. Bake for 20 to 25 minutes or until golden and set. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 23680,"Layered Blue Cheese, Bacon and Iceberg Salad 1/2 small red onion, cut into thin rings 6 strips bacon 1/2 cup crumbled blue cheese 1/3 cup mayonnaise 1/3 cup sour cream 2 tablespoons white vinegar 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 1 small head iceberg lettuce, cut into bite-size pieces 2 cups grape tomatoes, halved 1 cup pitted kalamata olives, roughly chopped 3 small carrots, cut into very thin rounds 2 cups croutons Instructions: Soak the onions in ice water for at least 20 minutes. Strain. Meanwhile, cook the bacon in a large skillet over medium heat until brown and crisp, 6 to 7 minutes per side. Remove, drain on paper towels and roughly chop. Whisk together the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a layer with a third of the lettuce, then add the following in separate layers: the tomatoes, the olives, half the remaining lettuce, the carrots, the croutons, and the remaining lettuce. Sprinkle the top with the onions and bacon. (The salad can be put together, covered and refrigerated for up to 2 hours before serving.) If making 1 salad, just before serving, transfer it to a large bowl, toss with about half the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. Serve the remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 23681,"Sunny's Pizza Bites 6 small (about 1 1/4 pounds) roma tomatoes, sliced 1/4-inch thick 2 teaspoons dried oregano Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 sheets puff pastry, thawed 1 cup jarred marinara sauce 1/4 cup grated Parmesan 5 fresh basil leaves, chiffonade 1/2 cup shredded mozzarella Instructions: To roast the tomatoes: Preheat the oven to 350 degrees F. Season the tomatoes with oregano, salt and pepper, to taste. Drizzle with oil and arrange them on a cooling rack over a baking sheet. Roast until then are golden, 20 to 25 minutes.
Raise the oven temperature to 400 degrees F when the tomatoes are roasted. Unfold 1 puff pastry sheet onto a clean cutting board. Prick the dough evenly, multiple times, with a fork. Using a 2-inch pastry cutter, cut out 12 circles and arrange them on a parchment lined baking sheet. Repeat with the second sheet of pastry. Bake until they are nicely puffed and golden, about 8 minutes.
To assemble: Cut the puffs in half. Spoon a generous teaspoon of marinara sauce into the bottom of half of the puffs and sprinkle with Parmesan. Put a roasted tomato on top of each followed by the basil and a sprinkling of the mozzarella. Top with the other puff pastry halves and arrange them on a baking sheet. Bake for another 5 minutes, giving the cheese time to melt. Transfer the bites to a serving platter and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23682,"Gazpacho Monterey 1 (28 ounce) can whole peeled organic tomatoes in juice 1 cup low-sodium chicken broth 1 (1-pound) bag pepper stir-fry vegetables 1 cup orange juice 4 cloves whole peeled garlic 1 jalapeno cl pepper, deseeded and chopped 1 slice health nut bread, torn into pieces 3 tablespoons chopped fresh cilantro leaves, plus more for garnish 2 teaspoons salt 1 teaspoon pepper Lime wedges, garnish Instructions: Put all ingredients except lime wedges into blender and puree until smooth. Work in batches, if necessary. Serve chilled in bowls garnished with chopped cilantro and lime wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 23683,"Cheddar Cheese Popcorn 3 tablespoons melted butter 1/4 cup Cheddar cheese powder, plus 1 tablespoon 1/4 teaspoon mustard powder 1/4 teaspoon cayenne pepper 4 cups popped popcorn Salt and pepper Instructions: In a large bowl, combine the butter, Cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc]" 23684,"Canton Mussels with Black Bean and Ginger Sauce 2 teaspoons peanut oil 2 tablespoons ginger, finely minced 1 tablespoon garlic, finely minced 1/4 cup minced scallions (about 3 scallions) 2 dozen mussels, cleaned and scrubbed 1/4 cup Shao Hsing (or substitute dry sherry) 1 tablespoon oyster sauce 1 teaspoon thin soy sauce 1/2 teaspoon sugar 2 tablespoons salted black beans, crushed with a cleaver 2 teaspoons cornstarch 1/2 teaspoon sesame oil Instructions: Place the peanut oil in a wok over medium-high heat. Stir-fry the ginger, garlic and scallions for 1 minute. Add the mussels and stir well to blend with ginger, garlic and scallions. Add the Shao Hsing or dry Sherry, and a scant 3/4 cup water. Cover wok and boil until the mussels open (2-3 minutes). Remove mussels and place in colander; shake over wok to let the juices run off into the wok. Set mussels aside. To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook over high heat for 30 seconds. Mix the cornstarch in a cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately). Stir well for 10 seconds, remove from heat and add the sesame oil. Divide the mussels among individual serving plates. Pour the black bean sauce over the mussels.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23685,"Grilled NY Strip Steak with Peppercorn and Heinz 57 4 Boneless beef strip steaks, about 8 oz. each 3 Tbsp. Whole black peppercorns, coarsely ground 2 Tbsp. Vegetable oil 2 Tbsp. Unsalted butter, divided 1/2 cup Heinz 57? Instructions: Pat dry steaks and season with salt if desired. Coat evenly with coarsely ground peppercorns, pressing lightly. In a large, heavy skillet over medium high heat, combine oil and 1 Tbsp. of butter. Cook steaks for 4 to 7 minutes on each side, or until cooked to desired doneness. Transfer to serving plate. In the same skillet over medium heat, mix together Heinz 57® and remaining 1 Tbsp. of butter until heated through, stirring frequently. Drizzle sauce over steaks and serve immediately. TIP: Before removing paper wrapper from a stick of butter, lightly score each Tbsp. mark on paper to easily see measurements after the wrapper is removed. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz, Tempranillo]" 23686,"Mixiote de Borrego en Mole Coloradito: Lamb Shank in an Oaxacan Red Mole Sauce 6 plum tomatoes, roasted in a 375 degree oven until blackened 2 garlic cloves, roasted Water, for consistency 3 teaspoons sesame seeds, toasted 1/4 teaspoon freshly-ground black peppercorns, toasted 1/2 teaspoon dried oregano, toasted (Mexican preferred) 1/2 teaspoon cinnamon, toasted 8 ancho chiles 6 guajillo chiles 3 tablespoons canola oil 1 1/2 ounce Mexican chocolate 1/2 cup sugar 4 medium to large lamb foreshanks Salt 1/4 cup canola oil, for searing 1/2 cup red wine vinegar 1/2 medium yellow onion chopped 4 (12-inch) square banana leaves (available in the frozen section of Mexican markets) Instructions: To prepare the mole sauce: In a blender or food processor, blend tomatoes and garlic cloves, adding water if necessary. Strain and set aside. In a spice grinder pulverize the sesame seeds, peppercorns, oregano and cinnamon; set aside. Make a lengthwise cut on 1 side of each ancho and guajillo cl and remove seeds. Put chiles in a bowl and cover with boiling water, letting soak for 20 minutes or until soft. Place chiles and soaking water in a blender. Puree, strain and set aside. In a medium stockpot, heat 3 tablespoons of canola oil. Add the dried spices stirring continuously. Add the two purees and bring to a boil. Add the chocolate, sugar, and salt to taste; let simmer for about 20 minutes. To prepare the lamb shanks: Season the lamb shanks with salt and in a hot skillet sear shanks in oil on all sides. In a bowl, dip each shank in mole sauce, sprinkle with some of the vinegar, chopped onion and salt, then wrap in a banana leaf and then in aluminum foil. Place shanks in a roasting pan and bake in a preheated 325 degree oven for 3 1/2 to 4 hours, or until the meat is falling off the bone. Place shank on a plate and top with additional warm mole sauce. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 23687,"Spicy Strawberry Margarita 2 ounces simple syrup, plus more for the glasses Coarse salt 4 cups ice 2 cups hulled and halved fresh strawberries, plus 2 strawberries, hulled and thinly sliced for garnish, optional 2 cups cubed fresh watermelon 4 ounces silver tequila 2 ounces fresh lime juice 2 ounces triple sec 1/2 Fresno cl, diced, seeded or unseeded depending on the spice level you want Instructions: Dip half of the rim of 4 margarita glasses in the simple syrup, then dip in the coarse salt. Set aside. In a blender, combine the ice, halved strawberries, watermelon, tequila, lime juice, triple sec, simple syrup and Fresno cl. Blend until frothy. Pour into your prepared margarita glasses, garnish each with a thinly sliced strawberry if desired and enjoy immediately! ","[Sangiovese, Pinot Grigio, Sauvignon Blanc, Ros]" 23688,"Spiced Popcorn and Chickpea Snack 2 1/3 cups roasted chickpea snacks (sea salt flavor) 1 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon ground cayenne
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground allspice
Kosher salt
2 tablespoons vegetable oil
1/2 cup popcorn kernels
1/4 cup unsalted butter or ghee, melted
Instructions: Put about 1/3 cup of the roasted chickpeas in a spice grinder and grind until powdered but not pasty. Transfer to a small bowl and stir in the paprika, ginger, cayenne, garlic powder, onion powder, allspice and 1 teaspoon salt. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add a few kernels of popcorn. Once they begin to pop, scatter in all of the popcorn and cover the pot. Cook and shake the pot until the popcorn pops and the popping noise subsides, 3 to 4 minutes. While still hot, add the remaining chickpeas and drizzle all with the melted butter. Toss well. Sprinkle with the spice mix and toss well again. Serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 23689,"Double Dipped Fried Chicken 2 free-range chickens, cut into serving pieces 1 cup balsamic vinegar 2 tablespoons minced fresh rosemary leaves 3 cups buttermilk (full fat, if possible), plus more as needed Arborio Rice Coating, recipe follows Peanut oil, for frying 1 cup arborio rice 1 cup semolina flour 3 cups all-purpose flour 2 tablespoons table salt (see Chef's Note) 20 turns or 2 to 3 tablespoons freshly ground pepper Instructions: Wash the chickens and place in a large bowl. (Make sure to wash your hands after you handle raw poultry.) Mix the balsamic and the rosemary and pour over the chickens. Cover and refrigerate overnight. The next day, remove the chicken and discard the balsamic. In a clean bowl, toss the chicken with the buttermilk. Remove the chicken pieces, reserving the buttermilk. Pour Arborio Rice Coating into a large plastic bag or container. Add the chicken in batches, shaking to coat. Put chicken back in buttermilk, adding more buttermilk if necessary to coat all the pieces. Dip the chicken pieces in the rice mixture to dredge them, then carefully dip them in the buttermilk again, and then dip a second time in the rice mixture. Pat well to remove excess flour. Refrigerate coated chicken for at least 1 hour to allow coating to adhere to flesh of the chicken. Heat about 2 inches of peanut oil in a heavy skillet or frying pan over medium-high heat to 335 degrees F. Slip some of the chicken pieces skin side down into the hot oil. Do not overcrowd; fry in batches (or 2 separate skillets) if necessary. Cook until chicken is cooked through and golden brown, about 10 to15 minutes per side. Drain thoroughly on a wire rack or crumpled paper towels and serve. Can be eaten hot, cold, or at room temperature. Put the rice in a blender and grind until very fine. Shake out into a large bowl and add the semolina, flour, salt, and pepper. Toss until well blended. Store in a sealed container in the freezer to maintain maximum freshness. Chef's Note: This is one place I do use table salt. In general I prefer kosher salt and gray salt, but kosher salt is too heavy and will not stay distributed throughout the coating. Yield: about 5 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 23690,"Poached Eggs on English Muffins with Helga's Hollandaise 3 cups (360 grams) all-purpose flour 1 tablespoon instant yeast
1 cup room temperature water
1/2 cup whole milk
2 tablespoons unsalted butter, melted 1 tablespoon sugar
1 teaspoon salt Nonstick cooking spray 6 egg yolks 4 teaspoons lemon juice
Salt and white pepper 2 sticks (1 cup) unsalted butter, melted
6 eggs Sliced tomatoes, for serving Crispy cooked bacon, for serving
Instructions: For the English muffins: Whisk together the flour and instant yeast in a large bowl. In a large measuring cup, combine the water, milk, melted butter, sugar and salt. Slowly add the liquid to the flour mixture, stirring constantly with a wooden spoon. Stir vigorously until the mixture is smooth. (The dough should be loose and sticky, not runny.) Cover and let rest in a warm place for 30 minutes or until doubled in volume. Preheat a griddle or large skillet over medium heat; spray liberally with nonstick spray. Place six 4-inch tart rings on the griddle; spray the inside of each ring liberally (see Cook's Note). Using a large cookie scoop or 1/2 cup measuring cup sprayed with nonstick spray, fill the rings halfway with batter. (I spray my fingers and use them to push the batter to the edge of the rings, since it doesn't spread as easily as, say, pancake batter.) Griddle the muffins for ten minutes. Flip the muffins, using tongs or a spatula, and griddle for another 10 minutes. (I find that the griddle oil starts to blacken at this point, and if I'm feeling like a perfectionist, I'll remove the muffins to a cooling rack, wipe down the griddle, and respray it to keep the muffins from getting too dark on the reverse side.) For the hollandaise: Place the egg yolks, lemon juice, and a pinch each of salt and white pepper in a blender; blend until combined. With the blender running, slowly pour in the melted butter. Blend until emulsified, about 30 seconds. For the poached eggs: Preheat the oven to 350 degrees F. Add 1 tablespoon water to 6 cups of a standard muffin pan, then crack an egg into each cup. Bake for 11 minutes for a soft yolk; the exact time will vary depending on your oven and preferred level of doneness. To assemble: Slice an English muffin in half. Top with a slice of tomato and a strip of bacon. Using a rubber spatula, slide a poached egg from the muffin pan and place it on top of the bacon. Drizzle with hollandaise sauce, and serve with the top half of the muffin on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23691,"Homemade Italian Sausage 5 pounds pork shoulder 1 cup cold water 2 tablespoons salt 1 tablespoon ground black pepper 2 tablespoons fennel seeds 1/2 cup grated pecorino romano cheese 1/2 cup chopped parsley 1/2 pound hog sausage casing Instructions: Trim the meat of all gristle but remember to not trim too much fat as the mixture should be approximately 80 percent lean to 20 percent fat. Cut the meat into chunks and pass through a meat grinder using the largest die. Pass the meat through again, this time using the medium die. Pass the sausage meat through one more time on this medium die. In a large bowl mix the ground meat with the water, salt, pepper, fennel seed, cheese and parsley. Wash the casing well under cold running water and allow water to run through the casing so that any holes may be detected. Fit the grinder with the sausage stuffing attachment and place the casing over the stuffing tube by feeding it on and bunching it up on the tube.. Place the meat in the hopper on top and begin to push the sausage meat down into the hopper so that it begins to feed into the casing. As the meat feeds into the casing, allow the casing to slide into your open hand. Catch the stuffed sausage as it comes out of the machine. Go at a slow and steady pace so that the sausage is fully, evenly, stuffed and without air pockets. To make individual links, twist the sausage every few inches as it is stuffed and let the finished ring of sausage lay on the work space as you finish the process. Continue until the meat is finished. Keep refrigerated and use with in one week or freeze for later use.; ","[Barolo, Barbaresco, Chianti, Tempranillo]" 23692,"Sweet Potato Hash with Fried Eggs 3 sweet potatoes (about 2 1/2 pounds) 3 tablespoons olive oil
3 cloves garlic, chopped
1 onion, diced
1 red bell pepper, diced
Kosher salt and ground black pepper
4 cups baby spinach
1 tablespoon butter
4 eggs
8 fresh basil leaves, torn or chopped
1/4 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Place the sweet potatoes on a baking sheet, puncture with a fork, and roast until tender but still slightly underdone, about 30 minutes. Remove from the oven and let cool. Peel and cut into 1-inch cubes; set aside. In a large skillet, heat the olive oil over medium heat. Add the garlic, onions and peppers and cook until soft, about 5 minutes. Add the diced sweet potatoes and some salt and pepper; continue to cook, stirring occasionally, until the potatoes are cooked through, 10 to 15 minutes. Turn the heat to low and stir in the spinach. Melt the butter in a large nonstick skillet over medium-high heat and fry the eggs until the whites are set and the yolks are still runny. Spoon the hash onto four plates and top each serving with a fried egg. Garnish with basil and Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23693,"Pigskin Pork Fillet 1 cup brown sugar 1 cup salt 1/4 cup bourbon 1/4 cup soy sauce 1/4 cup honey 2 tablespoons peppercorns 2 quarts water 2 pounds pork loin 5 tablespoons butter 4 garlic cloves, minced Instructions: Combine all of the brine ingredients in a large container. Add pork loin and let it brine in the refrigerator overnight. Brown the butter in a small pan over low heat. Combine the bourbon, honey, garlic, and soy sauce in a small bowl. Set aside. Preheat a grill to 450 degrees F. Remove the pork loin from the brine and cut it, lengthwise, into quarters. Grill the pork strips until the internal temperature reaches approximately 120 degrees F on an instant-read thermometer, about 10 minutes. Transfer the pork to a cutting board and slice into 1/2-inch sections. Reheat the browned butter over medium heat and add the pork. Stir in the bourbon mixture and saute until the pork reaches 155 degrees F on an instant-read thermometer, approximately 5 minutes. Transfer the pork to a serving dish and serve. ","[Burgundy, Pinot Noir, Zinfandel, Tempranillo]" 23694,"RED MULLET SALAD WITH VEGETABLES 3 beefsteak tomatoes Olive oil, for sauteing 2 garlic cloves , chopped Thyme Bay leaf Salt and pepper 6 cups shellfish stock or chicken stock 20 baby fennel bulbs 20 pink radishes 1 3/4 ounces capers 1-ounce anchovies 3 1/2 ounces black olives 1 garlic clove, chopped 3 1/3 tablespoons olive oil 10 red mullets, 9 ounces each Salt and pepper Lettuce bundle, for each serving 2 teaspoons lemon dressing, for each bundle 1 black radish, sliced, for each serving Instructions: Prepare each red mullet in 2 fillets. Peel the tomatoes, cut in quarters, and remove seeds. Heat olive oil in a saucepan and add the tomatoes, garlic, thyme, bay leaf and salt and pepper. Add 6 cups shellfish stock or chicken stock. Simmer until reduced to a light sauce consistency. Remove from the heat and cool to room temperature. Slice the fennel on slicing machine and keep in iced water along with the pink radishes. Prepare the tapenade: blend together all tapenade ingredients. Sprinkle the red mullet fillets with salt and pepper. In enough olive oil to coat the pan, fry the red mullet fillets, skin side, turn over and fry until just cooked through. Plating: Make bundles of lettuce, sprinkle with lemon dressing and surround with thin slices of black radish on one side of the plate. Place fish fillets in the center and top with tapenade. Garnish with fennel slices, pink radishes and the shellfish sauce around. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 23695,"Figs in a Blanket 2 eggs 1 sheet puff pastry, thawed in refrigerator for 30 minutes 1 (10-ounce) jar fig preserves, divided 1/4 cup marcona almonds, chopped fine, divided Sea salt (recommended: Maldon) Instructions: Preheat the oven to 325 degrees F. Line a baking pan with a parchment. Whisk the eggs in a small bowl. Roll the thawed puff pastry into a 12 1/2 by 12 1/2-inch square, trimming cleanly. Cut this in 5 equal rows in each direction to total 25 (2 1/2-inch) squares. Add 1 teaspoon fig preserves and 1/8 teaspoon marcona almonds to half of the squares. Top each with the remaining squares. Score all 4 sides with the tines of a fork, closing the openings well. Once all are complete, vent with 2 diagonal cuts and brush each lightly with the egg wash. Sprinkle the tops with the sea salt, place in the oven and bake until puffed and golden brown, 40 to 45 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23696,"Pretzel-Crusted Chicken Strips 1 cup spicy brown mustard 1 cup mayonnaise
1/2 cup honey
1/2 cup all-purpose flour
2 cups crushed pretzel twists
1 1/2 pounds chicken tenders
1 1/2 teaspoons kosher salt
4 tablespoons salted butter
1/4 cup olive oil
Instructions: Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate. Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate. Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken. Serve alongside the reserved honey mustard. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23697,"Miso-Glazed Salmon Cold Noodle Salad 2 packages instant ramen noodles 2 tablespoons peanut butter
Juice of 1 lime 1/3 cup plus 2 tablespoons store-bought Asian sesame dressing
One 8-ounce bag shredded cabbage mix (red and green cabbage plus carrots)
1/4 cup red miso
2 tablespoons honey
Kosher salt Two 6-ounce skinless salmon fillets Toasted sesame seeds, for garnish
Thinly sliced scallion greens, for garnish Instructions: Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool. Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between. Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper. Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes. Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23698,"Lemon Sponge Cake with Glazed Strawberries 1/4 cup sifted matzo cake meal, plus extra, for flouring the pan 9 eggs, separated, whites at room temperature 3/4 cup sugar 1 cup ground almonds 1/2 cup chopped almonds 1 1/2 teaspoons freshly squeezed lemon juice 1 lemon, zested 3/4 cup kosher for Passover confectioners' sugar 1 to 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon pure vanilla extract 1/4 teaspoon freshly grated lemon zest 1 cup apricot jam 1 1/2 tablespoons water 3 cups strawberries, green parts trimmed off, halved Instructions: Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more. In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest. Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat. Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired. In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 23699,"Fresh Cranberry Cosmo 1 ounce vodka 2 1/2 ounces Cranberry Granita, recipe follows 1/2 ounce freshly squeezed lime juice 2 cups water 5 1/2 ounces cranberries, approximately 1 1/2 cups, washed and sorted 3/4 cup granulated sugar 1/2 teaspoon lime zest Instructions: Place all of the ingredients into a cocktail shaker and shake until the granita melts completely. Pour into a martini glass and serve immediately. Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately. ","[Riesling, Moscato, Sparkling wine]" 23700,"Pappardelle With Corn Kosher salt 2 ears corn, shucked 5 tablespoons unsalted butter 3 cups grape tomatoes 2 cloves garlic, minced Freshly ground pepper 1/2 cup white wine 12 ounces pappardelle pasta 1/2 cup low-sodium chicken broth 1 small bunch scallions, thinly sliced 1/2 cup freshly grated parmesan, plus more for topping Torn basil, for topping Instructions: Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels. Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes. Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer. Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 23701,"Crispy-Skin Hoisin BBQ Chicken 1/2 cup soy sauce Juice of 1 lemon 2 scallions, cut into 1-inch pieces 2 cloves garlic, minced Freshly ground pepper 4 chicken quarters or 8 bone-in chicken thighs 2 tablespoons packed light brown sugar 1 teaspoon grated fresh ginger 1/2 cup water 1/4 cup hoisin sauce Instructions: Combine the soy sauce, lemon juice, scallions, garlic, and 1/4 teaspoon pepper in a resealable plastic bag. Add the chicken pieces; seal and toss well to coat. Place in the refrigerator and marinate overnight. Prepare a grill for indirect-heat cooking or preheat a grill pan over medium heat. Preheat an oven to 450 degrees F. Combine the brown sugar, ginger, water, and hoisin sauce in a glass bowl as a basting sauce.
Remove the chicken from the marinade and pat dry. Place on the grill, skin-side down and cook until the skin is well marked, 6 to 8 minutes, keeping a close eye. Turn the chicken and basting constantly, cook the chicken for another 5 minutes. Transfer the chicken, skin-side up, to a baking sheet.
Generously brush the chicken with the sauce and cook in the hot oven until the skin is crispy and the chicken is cooked through, about 15 to 20 minutes.
Let rest under a foil tent for 10 minutes, then it's \nom-nom\ time. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23702,"Mexican Shrimp Soup 1 pound medium Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved 2 cups water 2 tablespoons olive oil 1 cup chopped potato 1 medium onion, chopped 1 medium green bell pepper, seeded and chopped 1/2 cup chorizo, thinly sliced 4 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon paprika 3 bay leaves Kosher salt and freshly ground black pepper 1 cup vegetable stock 2 tablespoons sriracha sauce 1 pound clams, cleaned, de-gritted 1 pound sea scallops, cleaned 1 cup chopped fresh cilantro leaves 6 lime wedges, for serving Instructions: In a medium pan, combine 2 cups water with shrimp heads and tails. Bring to a simmer over medium heat. Cook for 20 minutes. Strain out the shrimp shells and set the stock aside.
In a large sauce pan, heat the olive oil over medium-high heat then add the potato, onion, bell pepper, chorizo, and garlic. Saute until the onion is tender and translucent, about 4 to 5 minutes. Stir in the cumin, paprika, bay leaves. Add the vegetable stock and shrimp stock, bring to a simmer and cook for 6 to 8 minutes to allow the flavors to infuse. Stir in the sriracha.
Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes.
To serve, spoon the soup into bowls and garnish with chopped cilantro. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 23703,"Smothered Pork Chops 5 end-cut pork chops, about 1 1/4 to 1 1/2 pounds Salt and freshly ground black pepper 2 tablespoons canola oil, divided 1 medium onion, chopped 1 cup sliced mushrooms 1/4 cup all-purpose flour 1 teaspoon ground cumin 1 (14.5-ounce) can chicken broth 2 tablespoons spicy mustard 2 tablespoons freshly chopped parsley leaves Iceberg Wedge Salad, recipe follows, for serving 1 head iceberg lettuce 4 slices bacon 2 teaspoons brown sugar 1/4 cup red wine vinegar Salt and freshly ground black pepper 1 hard-boiled egg, finely chopped Instructions: Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside. In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve with the Iceberg Wedge Salad. Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside. In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 23704,"Pepper Vodka 2 tablespoons peppercorns, slightly cracked 1 (750-ml) bottle of vodka Instructions: Add the peppercorns to the vodka and allow to sit in a cool dark place for 7 days. Stir or gently shake to combine every few days. After 7 days, strain through a fine mesh strainer to remove the peppercorns. Place in a sterilized* glass container with a lid and store in a cool dark place. Tips on Sterilizing Jars Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 23705,"Roasted Root Vegetables With Garlic 20 cloves garlic, peeled 12 fingerling potatoes, washed and cut into chunks
12 whole shallots, peeled
8 small turnips, washed
2 whole rutabaga, washed and cut into chunks
Olive oil, for drizzling Salt and pepper Instructions: Preheat oven to 375 degrees F. Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper. Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 23706,"Neely's Alfredo Pasta 1 pound linguine Kosher salt 4 slices bacon, thinly sliced 1 onion, finely chopped 2 cloves garlic, chopped 1/4 teaspoon red pepper flakes Freshly ground black pepper 1/2 cup heavy cream 2 tablespoons finely grated fontina cheese 1 lemon, zested 4 tablespoons chiffonade basil leaves Instructions: Bring a large pot of salted water over medium heat to a boil. Add the linguine and cook until al dente. Cook the bacon in a large saucepan, over medium heat, until crisp. Remove the bacon with a slotted spoon to a paper towel lined plate. Add the onions and garlic to the pan and saute until tender, roughly 3 minutes. Stir in the red pepper flakes, season with salt and pepper, to taste, and saute until fragrant. Add the heavy cream and simmer until thick, about 4 minutes, being careful not to burn the mixture. Stir in the cheese and lemon zest. Drain the linguine and add to the saucepan. Carefully toss the pasta in the sauce. Add the bacon and season with salt and pepper, to taste. Transfer to a large platter and garnish with basil. Serve immediately while hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 23707,"Grilled Honey-Orange Figs with Mascarpone and Pistachios 4 tablespoons buckwheat honey, divided 1/4 cup fresh orange juice 12 fresh figs, halved 12-inch wooden skewers, soaked in water for 30 minutes 1 pint mascarpone 1/4 cup chopped pistachios Instructions: Heat grill to medium. Whisk together 3 tablespoons honey and the orange juice in a small bowl. Brush the honey-orange mixture generously over the figs and then skewer figs. Grill, cut side down, until just starting to caramelize, about 30 seconds to 1 minute. Transfer to a serving plate and drizzle remaining tablespoon honey over top. Dollop with mascarpone and sprinkle with chopped pistachios. Serve. ","[Chardonnay, Vermentino, Riesling, Gavi]" 23708,"Crab Salad on Brioche Toast 1 pound lump Dungeness crabmeat, picked over for cartilage 1/2 cup high quality mayonnaise 2 teaspoons wasabi paste 2 Pink Lady apples, cored, finely diced, divided 2 fennel bulbs, 1 finely diced, 1 sliced as thinly as possible, green fronds included 1 bunch Easter radishes, sliced as thinly as possible 2 Meyer lemons, zested and juiced Kosher salt 2 loaves brioche bread 1/4 cup (1/2 stick) unsalted butter Instructions: In a large bowl, combine the crab, mayonnaise, wasabi, 3/4 of the chopped apples, all of the fennel (including green tops), the radishes, juice and zest of 1 Meyer lemon, and salt, to taste. Cover and refrigerate until ready to serve. In a small bowl, combine the remaining chopped apples with remaining lemon juice and zest. Season with salt, to taste, and set aside for garnish. Toast: Remove the crusts from the brioche and cut into 3/4-inch thick slices. Stack the slices and cut into 1 1/2-inch squares. Alternately, you could use a cookie cutter to make circles or other small shapes of your choice. You should have about 48 pieces when finished. Working in batches, melt some of the butter in a large skillet over medium heat. Add the brioche, in batches, and toast until golden brown, turning over and adding more butter, if necessary. Repeat with remaining butter and brioche. Toasts can be made up to 48 hours in advance and stored in an airtight container at room temperature. To serve, put a rounded tablespoon of crab salad on each brioche toast and top with a sprinkling of chopped lemon-marinated apples. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23709,"Slow Cooker Berry Cobbler Unsalted butter, for greasing insert 1/4 cup cornstarch 2 tablespoons lemon juice (about 1 lemon) Two 12-ounce bags frozen mixed berries (about 5 1/2 cups) 2/3 cup granulated sugar 1 1/4 cups all-purpose flour 3 tablespoons granulated sugar 1 teaspoon baking powder Pinch fine salt 4 tablespoons cold unsalted butter, cut into small pieces 3/4 cup milk 1/4 teaspoon ground cinnamon 1/2 cup heavy cream 1/4 cup sour cream 2 tablespoons confectioners' sugar Instructions: For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, lemon juice and 2 tablespoons water in a small bowl. Add the mixture to the insert, add the berries and granulated sugar and toss. For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingers so that it forms a coarse meal with some pea-sized lumps. Add the milk and stir with a wooden spoon to form a wet dough. Drop spoonfuls of the dough on top of the berry mixture. Combine the remaining 1 tablespoon granulated sugar and the cinnamon and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving. For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks. Spoon the cobbler into bowls and top with the whipped sour cream topping. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 23710,"Country-Fried Pork Nuggets Canola oil, for frying 1 tablespoon chopped chives 1/4 cup minced pickled jalapenos 1 shallot, minced 1 tablespoon minced garlic 1/4 cup white wine vinegar 1 1/2 cups whole-grain mustard Salt and freshly cracked black pepper 2 pounds pork loin, cut into chunks 1 1/2 cups buttermilk 1 egg 2 cups all-purpose flour 2 tablespoons smoked paprika 1 tablespoon cayenne Instructions: Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 375 degrees F. In a medium-sized bowl, mix together the chives, jalapenos, shallots, garlic, white wine vinegar, and mustard. Season with salt and pepper, to taste. Set aside. Season the pork with salt and pepper, to taste. In a medium-sized bowl, whisk the buttermilk and egg together. In a large bowl, combine the flour, paprika, cayenne, salt and pepper, to taste. Coat the pork on all sides in the buttermilk. Drain the pork from the buttermilk and add the chunks to the flour. Toss the pork in the flour insuring all of the pork is coated evenly. Shake off excess flour. Working in batches, deep-fry the nuggets until cooked through and crisp, about 3 to 4 minutes. Remove the pork from the fryer to a paper towel lined platter to drain. Transfer the pork to a serving platter and serve with jalapeno mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23711,"Island Ahi Burgers with Cilantro-cl-Lime Sauce 2 Anaheim cl peppers 1/2 cup mayonnaise 3 tablespoons sour cream 3 tablespoons finely chopped cilantro leaves 1 tablespoon fresh lime juice 2 teaspoons minced fresh ginger 1 teaspoon minced garlic 1/4 teaspoon salt 1 egg 1/2 cup panko (Japanese bread crumbs) 4 teaspoons soy sauce 4 teaspoons sugar 1 tablespoon sesame oil 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 2 teaspoons fresh lime juice 1 teaspoon grated lime zest 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1 1/2 pounds ahi tuna fillets, finely chopped 1 tablespoon vegetable oil 4 seeded Kaiser rolls, split 1 large Maui onion (or other sweet onion), thinly sliced 1 large vine-ripened tomato, sliced 1 package radish or sunflower sprouts Instructions: Sauce: Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag and let stand 15 minutes. Peel peppers, remove stem and seeds, and dice. Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well. Burgers: Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. Add ahi and combine gently; form 4 patties. Heat vegetable oil on nonstick griddle over medium-high heat. Add patties and cook 3 to 4 minutes per side. Toast rolls under broiler during last few minutes of cooking. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. Add roll tops and devour. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 23712,"Piri Piri-Style Chicken Wings 1 tablespoon whole coriander seeds 1 tablespoon whole cumin seeds
1 tablespoon smoked paprika
3 pounds chicken wings, tips discarded, flats and drumettes separated 1 1/2 tablespoons baking powder
Kosher salt and freshly ground black pepper
One 12-ounce jar roasted red peppers, drained 5 Calabrian chiles (jarred), stems removed
4 cloves garlic, peeled and crushed
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon cayenne pepper, optional
Kosher salt and freshly ground black pepper 1/4 cup chopped fresh cilantro (leaves and soft stems)
Instructions: For the piri piri seasoning: Add the coriander and cumin seeds to a small cast-iron skillet over medium heat. Toast, stirring often, until fragrant and slightly smoky, 2 to 3 minutes. Place in a mortar and pestle and ground to a fine powder. Add the smoked paprika and mix to incorporate. Set aside. For the chicken wings: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Place the wings in a large bowl. Toss with the baking powder (this draws out the moisture), then with the salt, pepper and 1 tablespoon piri piri seasoning. Place the wings on the prepared baking sheet in an even layer (do not crowd the baking sheet; you may need to do this in batches or on 2 baking sheets). Bake 25 minutes. Turn the oven temperature to 475 degrees F and continue to bake until golden brown, 20 minutes more. For the piri piri sauce: Combine the red peppers, chiles, garlic, oil, vinegar, sugar and remaining piri piri seasoning (about 3 tablespoons) in a blender, along with the cayenne if you like it spicy. Season with salt and pepper, then blend until smooth. Taste and adjusting the seasoning and heat to your palate. Place the wings in a large bowl and toss with half of the sauce. Serve with the remaining sauce on the side for dipping. Garnish with the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]

" 23713,"Winter Squash Puree 2 pounds winter squash such as Acorn, Hubbard or Butternut Vegetable oil 1 cup evaporated skim or low fat milk 3 inch piece cinnamon stick 4 whole cloves 1 clove garlic 2 tablespoons butter Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees. cut squash in half, scoop out seeds, brush cut surfaces with oil and set them face down on a baking sheet. Bake until very tender, about 30 to 45 minutes, depending on how large the squash is. While this is baking, bring the milk, cinnamon stick, cloves and garlic to a simmer. Remove from heat and let the milk infuse while squash is baking. When squash is done, remove it from oven and scoop out the cooked flesh which you should transfer to a food processor or blender. Strain the infused milk to remove the spices and garlic and blend infused milk with the squash to make a puree. Beat in butter if you wish and season to taste with salt and pepper. You can make this in advance and reheat in a double boiler. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23714,"Curried Chicken Salad in Lettuce Cups 4 whole chicken thighs 1 lemon, quartered 1/2 bunch cilantro leaves, chopped 1/2 bunch cilantro stems Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1 teaspoon curry powder 1 teaspoon honey 1 teaspoon freshly squeezed lemon juice 3 scallions, thinly sliced 2 stalks celery, thinly sliced 3/4 cup halved seedless red grapes Butter lettuce leaves, for serving Instructions: Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes. Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat. In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste. Serve heaping portions of the salad in butter lettuce leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23715,"Grilled Bluefish Bluefish, or other fish suitable for grilling Fresh herbs such as rosemary, thyme, and parsley Lemon slices Chopped garlic Olive oil, for brushing fish Instructions: Clean and scale fish. Stuff abundant quantities of fresh herbs into the cavity, then add slices of lemon, and chopped garlic. Brush skin on both sides with olive oil, season with salt and pepper, and if desired put into fish-grilling basket and clamp shut. Grill for approximately 6 minutes on each side, turning fish only once. Garnish with more fresh herbs and sliced lemon and serve. Roast potatoes and grilled summer vegetables go well with this dish. Tip: Bluefish caught early in the season, though smaller, are much less oily than those caught later in the summer.; ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 23716,"Donut Sliders 1 pound all-purpose flour, plus additional for dusting 6 ounces granulated sugar
2 ounces baking powder
Pinch salt
8 ounces milk
1 ounce butter, softened
1 egg
1 quart vegetable oil
1 cup confectioners' sugar 2 tablespoons milk
1 1/2 pounds beef chuck, diced 8 ounces beef brisket, diced
Salt and black pepper Salt and black pepper
2 ounces Cheddar, cut into 8 slices
1/2 cup mayonnaise Instructions: For the donut dough: In the bowl of a stand mixer fitted with the dough hook, place the flour, granulated sugar, baking powder and salt. Turn on to low speed to slightly mix all the dry ingredients. Add the milk, butter and egg, and mix until the dough is smooth, about 4 minutes. Transfer the dough to a bowl, cover with plastic wrap and refrigerate 8 hours or up to overnight. Turn the dough out onto a floured work surface, sprinkle more flour on top and roll out 1/2-inch thick. Using a donut cutter or drinking glass, cut out donuts and place on a tray to rest. Place the donuts back in the refrigerator until ready to cook. Add the oil to large, deep saute pan or pot and heat it to 350 degrees F. Using a slotted spoon, slowly drop 2 or 3 donuts into the hot oil, adjusting the heat to maintain the oil at 350 degrees F. Fry the donuts for 3 minutes, then flip and cook 2 minutes more. Drain on paper towels and fry the remaining donuts in the same manner. Set aside until ready to use. For the glaze: Combine the confectioners' sugar and milk in a bowl and stir until smooth. (The mixture will thicken while it sits.) Reserve until needed. For the burgers: Combine the chuck and brisket in a bowl. Grind the meat through the small die of a meat grinder into a bowl and mix until thoroughly combined. Wrap the bowl with plastic wrap and refrigerate for 4 hours to allow the meat to rest and thoroughly chill. Divide the meat into 8 portions and press into patties about 1/4-inch thick. Preheat a saute pan over medium-high heat. Sprinkle the patties with salt and pepper and cook until cooked through, about 3 minutes per side. Top with Cheddar and allow to melt. For the donut sliders: Split the donuts in half to open like sandwich buns. Brush the cut sides with mayonnaise. Place a burger on the bottom half of each donut and cover with the top half. Using a spoon, drizzle some glaze over the donuts, completely covering them. Enjoy them immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 23717,"Chocoholic Smoothie with Peppermint Rim 2 cups chocolate yogurt 1 cup ice 1 cup milk 3 tablespoons chocolate syrup, plus extra for glass 3 candy canes, crushed Instructions: In a blender, add yogurt, ice, milk and chocolate syrup. Puree until smooth. Moisten the rims of each glass and press into crushed candy cane. Drizzle chocolate syrup in each glass then pour in smoothie. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 23718,"Herbed Trout Fillets 1 tablespoon fresh lemon juice 1 tablespoon Essence, recipe follows 1 tablespoon minced garlic 1 tablespoon finely chopped parsley leaves 1 tablespoon finely chopped chives 2 teaspoons finely chopped oregano leaves 1/4 cup olive oil Salt and freshly ground black pepper 4 (6 to 8-ounce) sea trout fillets, with skin Lemon wedges, as accompaniment 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: Preheat broiler, or grill. In a medium mixing bowl combine lemon juice, Essence, garlic, parsley, chives and oregano. Slowly whisk in olive oil. Season to taste with salt and pepper. Arrange fillets skin sides down in an oiled shallow baking dish. Brush fish with vinaigrette. Broil 5 to 6 inches from heat until just cooked through, about 5 minutes. Serve with lemon wedges. 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. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 23719,"Vanilla Bean Buttercream, Vanilla Bean White Chocolate Mousse and Vanilla Syrup for Wedding Cake 500 grams (2 1/2 cups) granulated sugar 250 grams egg whites (from about 8 large eggs) 1 tablespoon lemon juice
Pinch of salt
750 grams (3 1/3 cups) unsalted butter, at room temperature and cut into cubes
1 tablespoon vanilla extract
95 grams egg yolks (from about 5 large eggs) 95 grams (a scant 1/2 cup) granulated sugar
4 vanilla beans, split and scraped
25 grams (5 teaspoons) water
450 grams whipped cream (a scant 2 cups heavy cream before whipping) 400 grams (about 1 1/4 cups) white chocolate couverture pistoles or callets
4 vanilla beans, split and scraped 400 grams (2 cups) granulated sugar
400 grams (1 2/3 cups) water
Two 9-inch rounds vanilla cake, such as Basic Vanilla Cake, recipe follows 2 sticks unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 3/4 cup heavy cream Instructions: For the buttercream: Combine the sugar and egg whites in a double boiler and heat to 120 degrees F. Transfer the egg white mixture to a stand mixer fitted with a whisk attachment. Add the lemon juice and salt and beat on high speed until completely cooled, about 15 minutes. Add the butter piece by piece and whip until light fluffy, about 10 minutes. Fill a pastry bag fitted with a round tip and reserve the rest.
For the vanilla bean white chocolate mousse: Whip the egg yolks on high speed in the bowl of a stand mixer fitted with a whisk attachment until light and foamy, 3 to 4 minutes. Heat the sugar, vanilla bean paste and water to 120 degrees C in a small pot over medium-high heat. Add the sugar syrup to the whipping yolks and beat until cool, about 15 minutes. Once cooled, fold in the whipped cream.
Melt the white chocolate over a double boiler until 110 degrees F., about 10 minutes. Add the melted chocolate to the egg and cream mixture and fold to combine. Fill a pastry bag fitted with a round tip and reserve the rest. For the vanilla syrup: Combine the vanilla bean paste, sugar and water in a small saucepan over medium-high heat until the sugar is dissolved. Cool completely. To assemble the cake: Split the cake rounds in half to make 4 layers. Brush the top of each with 3 tablespoons of the vanilla syrup. Place 1 round on desired platter and pipe the buttercream around the top edge of the cake to create a dam. Fill the dam with a layer of the white chocolate mousse. Top with a second cake round and repeat piping and filling with the remaining layers, leaving the top undecorated. Place the stack in the freezer until firm, 30 minutes to 1 hour.
Remove from the freezer and lightly frost the whole cake with some of the buttercream. Place the cake back in the freezer to firm up, another 30 minutes to 1 hour. Frost and decorate the cake as desired with the remaining buttercream and mousse. Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23720,"Mango Lassi Ice Pops One 16-ounce bag frozen mango chunks, thawed One 14-ounce can sweetened condensed milk
1 tablespoon grated fresh ginger
1 teaspoon cardamom
Grated zest and juice of 1 lime Instructions: Put the mango, condensed milk, ginger, cardamom and lime zest and juice in a blender and puree until smooth. Distribute the mixture among the paper cups, add the ice-pop sticks and freeze until firm, at least 6 hours. ","[Sauvignon Blanc, Moscato, Riesling]" 23721,"Blackened Shrimp Po'Boys 1/3 cup mayonnaise 2 tablespoons minced pickles, plus more for serving 2 tablespoons minced shallot (see Cook's Note) 1/2 teaspoon hot sauce, preferably Louisiana-style Kosher salt and freshly ground pepper 1 pound large shrimp, peeled, deveined and patted dry 2 teaspoons salt-free Cajun seasoning 2 tablespoons unsalted butter 4 hero rolls, split Shredded iceberg lettuce and sliced tomatoes, for serving Instructions: Preheat the oven to 350 degrees F. Combine the mayonnaise, minced pickles, shallot and hot sauce in a small bowl; season with salt and pepper. Set aside. Toss the shrimp with the Cajun seasoning and 1/4 teaspoon salt in a large bowl. Melt the butter in a large nonstick skillet over medium-high heat. Add the shrimp and cook until pink, 1 1/2 to 2 minutes per side. Meanwhile, arrange the rolls on a baking sheet and toast in the oven, about 5 minutes. Spread the mayonnaise mixture on the cut sides of each roll. Fill with the shrimp, lettuce and tomatoes. Serve with pickles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 23722,"Zebra Cheesecake One 9-ounce box chocolate wafer cookies 1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
Three 11.5-ounce containers whipped cream cheese, at room temperature 1 1/4 cup sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups extra-dark cocoa powder
Instructions: For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F. Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes. Cool completely on a rack, about 30 minutes.
Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan. For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!) Remove 5 cups of the batter to a large bowl and add 1/4 cup water. Stir until smooth and set aside.
Add the cocoa powder and 1 cup water to the bowl with the remaining batter. Beat with an electric mixer on low speed until well combined and smooth, about 1 minute.
Use a 4-ounce (1/4-cup) ladle to pour some of the chocolate batter into the center of the crust. Use a second 4-ounce (1/4-cup) ladle to pour the white batter into the middle of the chocolate batter. (The batters will spread and as you add alternating scoops of batter, they will widen forming concentric circles.) Add a ladle of chocolate batter to the center of the white batter. Repeat with the remaining batters, alternating between the flavors until all the batter is gone. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
Transfer the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 23723,"Vitamix Spinach and Artichoke Fondue 2 tablespoons (30g) butter
1 garlic clove, minced 6 canned artichoke hearts, drained and diced 3 ounces (85g) frozen spinach, thawed and squeezed \dry
3/4 cup (180ml) dry white wine 3/4 cup (180ml) water 2 teaspoons lemon juice 1 tablespoon cornstarch 1 teaspoon fresh ground black pepper 3 ounces (85g) grated Parmesan cheese 4 ounces (113g) crumbled Feta cheese 12 ounces (340g) cubed Monterey Jack cheese Instructions: Heat butter in saute pan over medium heat. Add the garlic, artichokes, and spinach. Saute for 2 minutes. Set aside. Place wine, water, lemon juice, cornstarch, pepper, and cheeses into the Vitamix? container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 3-4 minutes until mixture is smooth and warm. Pour mixture into fondue pot. Stir in spinach and artichoke mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 23724,"Gold Rush Cocktail 2/3 cup honey 1 cup bourbon, such as Elijah Craig 1/2 cup fresh lemon juice
4 sprigs fresh mint, for garnish
Instructions: For the honey syrup: In a small saucepan, heat the honey with 1/3 cup water until it just comes to a simmer. Cool completely. For the gold rush cocktail: Place 1 large ice cube in each of 4 rocks glasses. Combine the bourbon and lemon juice in a cocktail shaker with 1/2 cup honey syrup and some ice. Shake and strain into the glasses, garnish with the mint and serve. ","[Bourbon, Whiskey, Brandy]" 23725,"Summer Orzo Salad 1 bunch scallions 1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper 1 cup uncooked orzo pasta
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup Kalamata or cured black olives, pitted and chopped 1 cup diced cucumber
1 cup halved cherry or grape tomatoes
1/4 cup fresh chives, finely chopped
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1/4 red onion, finely diced
6 ounces goat cheese, crumbled
Instructions: Preheat a grill to high heat. Toss the scallions in a bowl with 2 tablespoons olive oil and sprinkle with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well-charred, about 8 minutes. Set aside to cool. (Alternately, you can char the scallions in a cast-iron pan on the stove.) Chop the white and light green parts finely, then discard the remaining ends of the scallions. Bring a large pot of salted water to a boil for the orzo. Drop in the orzo and begin to cook. Meanwhile, add the chopped scallions to a medium bowl. Add the vinegar, Dijon mustard, remaining 1/3 cup olive oil and half of the olives and whisk until combined. Season with salt and pepper. When the pasta is finished cooking, drain and rinse to cool. Immediately toss in some of the vinaigrette, along with the cucumber, tomatoes, herbs, red onion and remaining olives. Mix well. Add more dressing to taste. Top with the goat cheese and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 23726,"Sheepshead Fillet with Cornbread Puree and Butterbean Chow Chow 3 quarts apple cider vinegar 1 1/2 cups brown sugar 2 tablespoons yellow mustard seeds 2 tablespoons turmeric 1 tablespoon celery seeds 1 tablespoon crushed red pepper 6 green tomatoes, diced 4 red peppers, diced 2 jalapenos, minced 2 yellow onions, diced 1 small head cabbage, diced 1 1/2 cups butterbeans, blanched 1 cup yellow mustard Salt 2 cups cornmeal 2 tablespoons bacon fat 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 egg Pinch salt 1 1/2 cups buttermilk Hot sauce Freshly ground black pepper 6 (5 to 6-ounce) sheepshead fillet, skin on and scaled 12 tablespoons canola oil Instructions: For the chow chow: Combine the vinegar and sugar into large saucepot and heat over medium heat. Reduce by half, and then add the mustard seeds, turmeric, celery seeds and crushed red pepper. Add the tomatoes, peppers, onions and cabbage. Reduce the heat to low and simmer for 15 minutes. Fold in the blanched butterbeans and yellow mustard. Season with salt. Remove from heat and let cool. For the cornbread puree: Preheat the oven to 425 degrees F. Stir together the cornmeal, bacon fat, baking powder, baking soda, egg and pinch of salt in a 6-inch ovenproof skillet and bake until cooked through, about 10 minutes. Once the cornbread is cooked, crumble into a large saucepot and add the buttermilk until a porridge consistency is reached. Simmer over low heat and season with hot sauce, salt and pepper. Transfer to a blender and puree until smooth. For the fillet: Add the canola oil to a hot skillet over medium heat. Place the fish skin-side down for 3 minutes. Turn the fish and cook until the skin is crispy and golden brown, about 2 minutes. To serve, place the sheepshead fillet over the cornbread puree and top with the butterbean chow chow. 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.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 23727,"Fudgy Keto Brownies 1 stick (8 tablespoons) unsalted butter, melted and cooled 1/4 cup unsweetened cocoa powder 2 tablespoons heavy cream
1 teaspoon vanilla extract 2 large eggs plus 1 large yolk, at room temperature 1/3 cup granulated erythritol sweetener (see Cook's Note)
2/3 cup almond flour
1/2 teaspoon kosher salt
1/2 cup chopped nuts or raw unsweetened coconut chips, optional
Instructions: Preheat the oven to 325 degrees F. Line an 8-inch square glass or ceramic baking dish with parchment, leaving an overhang on 2 sides.
Whisk together the butter, cocoa powder, heavy cream and vanilla in a medium bowl. Add the eggs and yolk and whisk to combine. Set aside a large pinch of the sweetener for the top. Whisk together the almond flour, salt and remaining sweetener in a separate medium bowl.
Add the flour mixture to the butter-cocoa mixture and stir to combine. Scrape the batter into the prepared baking dish and use an offset spatula to spread it to the edges in an even layer. Sprinkle with the nuts or coconut chips if using. Sprinkle with the reserved sweetener.
Bake until the edges of the brownie are matte and completely set but the center is still slightly shiny, 18 to 20 minutes. Cool in the baking dish for about 10 minutes, then use the parchment to transfer the brownie to a wire rack to cool completely. Cut into 12 pieces. Store at room temperature in an airtight container for up to 3 days. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 23728,"South Western Sopaipillas 3 cups all-purpose flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon salt, plus 1 teaspoon 1/4 cup shortening 1 to 1 1/4 cups water, room temperature 4 cups canola oil 1 teaspoon ancho chili powder 1/2 teaspoon black pepper 1 (15-ounce) can black beans, drained and rinsed 2 Roma tomatoes, seeded and diced 1 (4-ounce) can roasted green chiles (recommended: Hatch) 1 clove garlic, chopped 1 avocado, halved, pitted and flesh diced 1 lime, juiced 1 1/2 teaspoons ancho chili powder 3 ounces crumbled queso fresco, about 1/2 cup 2 tablespoons canola oil Pinch salt and fresh ground black pepper 3 tablespoons chopped cilantro leaves Instructions: In a large bowl sift together the flour, baking powder and 1 teaspoon of salt. Cut in the shortening with a fork or pastry blender. Add the water, gradually, until the dough comes together and forms a ball. Turn onto a floured surface and knead until smooth. Cover and let rest for 5 minutes. Cook's Note: The dough can also be made in a standing mixer. Heat the canola oil in a large high-sided skillet to 350 degrees F. In a small bowl, mix together the remaining 1 teaspoon of salt, the ancho chili powder and pepper and set aside. Divide the dough into 4 equal portions. Roll each portion into a square about 1/4-inch thick. Cut each piece into 2 by 2-inch squares. Working in batches, carefully add about 6 pieces of the dough into the hot oil. Using tongs, turn the dough frequently to ensure even puffing and cooking. Fry until golden brown. They should puff up like little pillows. Remove them from the oil and drain on a sheet pan lined with paper towels. Sprinkle with the ancho chili mixture. Repeat with remaining pieces of dough. Transfer the fried dough to a serving tray, top with about a tablespoon of the salsa and serve. Combine all of the salsa ingredients into a bowl and toss to combine. ","[Chardonnay, Sauvignon Blanc, Tempranillo, Garnacha]

" 23729,"Classic Shortbread Cookies in 4 Ingredients with added 1 ingredient Variations 2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup plus 2 tablespoons powdered sugar 1 teaspoon pure vanilla extract 1 cup (2 sticks) unsalted butter, room temperature, cut into chunks 1 teaspoon water 2 tablespoons loose chai tea, or from approximately 6 tea bags 1/2 cup toasted and chopped pecans Plus extra powdered sugar, for dusting finished cookies Instructions: Preheat the oven to 375 degrees F. Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes. Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature. Enjoy! Variations: Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above. Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 23730,"The Essential Chocolate Mousses 3 ounces unsweetened chocolate, broken into 1/2ounce pieces 2 cups heavy cream 3/4 cup granulated sugar 10 ounces white chocolate, broken into 4 tablespoons water 2 cups heavy cream Instructions: EQUIPMENT: Measuring cup, measuring spoons, double boiler, film wrap, whisk, 2 stainless steel bowls, rubber spatula, electric mixer with balloon whip, 2 2quart plastic containers with lids To make the Dark Chocolate Mousse, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the unsweetened chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 4 to 5 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl, using a rubber spatula to remove all the chocolate from the double boiler. Place the heavy cream and the sugar in the wellchilled bowl of an electric mixer fitted with a wellchilled balloon whip. Mix on medium until soft peaks form, about 4 to 5 minutes. Using a handheld whisk, vigorously whisk 11/2 cups of the whipped cream into the melted chocolate, scrape down the bowl with a rubber spatula, and continue to whisk until the cream and the chocolate are smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use the rubber spatula to fold together until smooth. Transfer the Dark Chocolate Mousse to a plastic container and refrigerate for 2 to 3 hours before serving Heat 1-inch of water in the bottom half of a double boiler over low heat. When the water is hot (do not allow to simmer), place white chocolate and 4 tablespoons of water in the top half of the double boiler. Using a rubber spatula, constantly stir the white chocolate and water until melted, about 4 to 5 minutes. Remove from the heat and keep at room temperature until needed. Place the heavy cream in the wellchilled bowl of an electric mixer fitted with a wellchilled balloon whip. Mix on high until stiff, about 1 minute. Remove the bowl from the mixer. Using a handheld whisk, vigorously whisk 1/3 of the whipped cream into the melted white chocolate. Scrape down the bowl with a rubber spatula, and continue to whisk until smooth and thoroughly combined. Add the combined whipped cream and white chocolate to the remaining whipped cream and use a rubber spatula to fold together until smooth. Transfer the White Chocolate Mousse to a plastic container and refrigerate for 2 to 3 hours before serving; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 23731,"Stuffed Eggplant With Walnuts 1/2 cup medium-grind bulgur Kosher salt 1/3 cup extra-virgin olive oil, plus more for drizzling 3 Japanese eggplants, halved lengthwise 2/3 cup walnut pieces 1/2 small red onion, roughly chopped 1 stalk celery, peeled and roughly chopped 1 clove garlic, smashed 1 cup packed fresh cilantro 3 tablespoons fresh tarragon 1 teaspoon ground coriander 3 tablespoons white wine vinegar Freshly ground pepper 1/4 cup crumbled feta cheese Instructions: Put the bulgur in a bowl and add 1/4 teaspoon salt and 1 cup boiling water. Cover and let sit until the bulgur is tender and the water is absorbed, about 30 minutes. Fluff with a fork. Heat the olive oil in a large skillet over medium-high heat. Lay the eggplant halves cut-side down in the skillet and season with salt, then place another skillet on top and weigh it down with large cans. Cook until the eggplant is soft and golden brown, about 6 minutes. Uncover, flip the eggplant and season with salt, then cover, weigh down and cook about 5 more minutes. Transfer to a paper towel-lined plate to cool. Pulse the walnuts, onion, celery and garlic in a food processor until coarsely chopped. Add the cilantro, tarragon and coriander and pulse until smooth. Add the bulgur and vinegar and pulse once or twice to combine. Add 1 teaspoon salt, and pepper to taste. Spread the bulgur mixture evenly on the cut sides of 3 eggplant halves; sandwich with the remaining halves. Wrap tightly with plastic wrap and refrigerate at least 1 hour. Slice the stuffed eggplant into pieces, sprinkle with the feta and drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 23732,"Pan de Muerto 1/2 cup (118 g) whole milk 1 tablespoon active dry yeast 1/3 cup (67 g) sugar, plus 1 tablespoon 4 cups (500 g) unbleached all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cardamom 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon fine sea salt 1/4 teaspoon ground allspice 1 orange 2 large eggs, at room temperature 1/3 cup (76 g) unsalted butter, at room temperature 1 egg whisked with 1 tablespoon cold water 1 cup (200 g) sugar 1/2 teaspoon ground cinnamon 1/2 cup (8 tablespoons/115 g) unsalted butter, melted Instructions: In the microwave, heat the milk to 100 to 110 degrees F (38 to 43 degrees C), 35 to 40 seconds. Mix in the yeast and the 1 tablespoon sugar. Set the yeast aside for 10 minutes until bubbling. Meanwhile, in the bowl of a stand mixer, whisk together the flour, remaining 1/3 cup (67 g) sugar, cinnamon, ginger, nutmeg, cardamom, salt, and allspice. Grate the zest of the orange into the stand mixer bowl, then juice the orange into a measuring cup to measure out 1/4 cup (59 g) of orange juice. If the orange doesn\u2019t have enough juice, simply add a bit of water until it meets 1/4 cup. Fit the stand mixer with the dough hook. Pour the yeast mixture into the bowl, turn the speed to low, and pour in the orange juice. Add the eggs, one at a time, beating well after each addition. Add the softened butter and let knead until the dough starts to come together into a ball, about 2 minutes, then gradually bump the speed up to medium and let knead for a final 4 minutes. Cover the bowl with plastic and let the dough rest in a dark and warm place until doubled in size, about 2 hours. Line two 13 x 18-inch (33 x 45 cm) half-sheet pans with parchment paper. Punch the dough down and let it rest for 5 minutes. Divide the dough into 8 equal portions (about 115 g each), and form into balls. Evenly space 6 of the balls on one baking sheet, then use your palm to flatten them. To form the crossbones, take the remaining 2 portions of dough and divide each one into 3 portions (about 39 g each), for a total of 6 small portions. You\u2019ll be using each portion to form the crossbones. For each skull and crossbone set, use one of the small dough portions. Pull off 5 grams of the dough and roll it into a smooth ball (the \u201cskull\u201d) and place it on the empty lined sheet pan. Divide the remaining 34 grams of dough in two and roll each piece into a 6-inch (15 cm) snake with your hands. Lay a snake on the work surface, spread open your fingers, and roll with your fingertips so that some parts of the snake are lower than the others, to create a bone shape. Repeat this process with the remaining dough until you have six small balls and a set of crossbones for each roll. Place the skull and crossbone sets on the second baking sheet, lightly spritz two large pieces of plastic wrap with nonstick cooking spray, then loosely cover each baking sheet and place both baking sheets in a dark warm place to rise for 45 minutes. Meanwhile, preheat the oven to 350 degrees F (180 degrees C). Brush the risen rolls with the egg wash, then gently take the crossbones and crisscross them on top of each roll, gently brushing each piece with egg wash to hold them all together. Then place the little ball that represents the skull on top of the crossbones, making sure it\u2019s in the center of the crisscrossed bones. Bake until lightly golden brown, 16 to 18 minutes. Meanwhile, in a small bowl, stir together the sugar and cinnamon. Transfer the baked rolls to a wire rack to cool for 10 minutes. Brush each roll with melted butter, sprinkle with cinnamon sugar, and tap off any excess. Serve the rolls warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23733,"Citrus Vanilla Panna Cotta on Oat Granola Base with Dried Fruit and Apple Compote 1/2 vanilla bean 1/4 cup sugar 3/4 cup 2 percent milk 1/2 lemon, zested 1/2 navel orange, zested 1 1/2 sheets gelatin 2 cups cold water 5 ounces natural dairy base product (recommended: QimiQ) 2 gelatin sheets 1/2 cup orange juice 1 large Granny Smith apple, peeled Lemon juice
1/4 cup Simple Syrup, recipe follows 2 cups apple cider 2 cups cranberry juice 3/4 cup oats 2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon bread flour
1 tablespoon applesauce
1 tablespoon light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt 2 tablespoons Granny Smith apple concasse (see method below) 1/4 cup apple cider
1 navel orange, juiced
1/2 teaspoon honey
1/8 teaspoon ground cinnamon
1 tablespoon raisins, cut into 1/4-inch dice if needed
1 tablespoon dried cranberries, cut into 1/4-inch dice if needed
Kosher salt 6 ounces dark chocolate couverture 3/4 cup reserved simple syrup 1 teaspoon light corn syrup 1/2 cup sugar 1/2 cup water Instructions: Scrape the pods from half of the vanilla bean into the sugar and mix the vanilla in with the sugar to help remove any lumps and to evenly distribute the vanilla. Combine milk, vanilla sugar, and both zests in a small saucepan. Scald mixture over medium heat, cover, and let infuse for about 5 minutes. Meanwhile, bloom gelatin in water. Whisk dairy base in a medium mixing bowl until smooth. Remove gelatin sheets from water, reserving the water, squeeze out all excess liquid, and stir into milk mixture. Strain milk mixture into dairy base and stir until no lumps appear, being careful not to create air bubbles. Using a ladle, fill 4 individual flex pan molds about 3/4 of the way full. Cover and refrigerate until set. Bloom gelatin in reserved water. In a small saucepan, bring orange juice to a boil then remove it from the heat. Remove gelatin sheets from water and squeeze out excess liquid. Stir into the hot orange juice. Cool orange juice mixture to about room temperature. Once cooled, ladle on top of set panna cotta to fill the flex molds all the way. Preheat oven to 250 degrees F.
Using a sharp chef's knife, cut 4 (1/16-inch thick) slices from the middle of the apple, ensuring slices are even in thickness and are large enough to accommodate a leaf cutter; pieces on outer edges of apple (which will not accommodate cutter) must be reserved in lemon juice for further use in apple raisin cranberry compote. Using a leaf cutter, center the cutter on each apple slice and press firmly to ensure sharp cutout. Dip cutout apple leaf in simple syrup and place dipped cutout onto a silicone baking mat. Bake for approximately 30 to 45 minutes until golden brown (to insure even cooking, rotate pan as needed). Heat apple cider in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle. Heat cranberry juice in a saucepan over medium-high heat until reduced to 1/4 cup. Cool and transfer to a squeeze bottle. Preheat oven to 425 degrees F. Toast oats on a baking sheet in the oven until slightly brown. Reduce oven temperature to 375 degrees F. Combine remaining ingredients in a mixing bowl. Add toasted oats to mixture and blend well. Press oat mixture into fluted molds (about same size as panna cotta molds) and bake for approximately 5 minutes until browning occurs. Let rest a minimum of 5 to 10 minutes and then transfer for use as base in assembling dessert. Using a chef's knife, cut reserved, already peeled apple into precise 1/4-inch dice, avoiding any peelings, core, or seeds. Reserve. In small saute pan, combine cider, orange juice, honey, and cinnamon. Over medium-high heat, bring mixture to a boil and reduce by half. Add the reserved diced apples, raisins, and cranberries. Bring compote to a simmer and cook until apples are tender. Adjust seasoning with salt, to taste. Using bain-marie set-up, slowly heat 4 ounces chocolate until melted smooth. Using seeding method, add remaining chocolate and stir until smooth. Make a parchment piping bag. Fill piping bag 3/4 full with chocolate, folding opening to avoid spilling. Cut a small opening at the tip of the piping bag. Pipe a triangular shape onto a clean, dry, dessert plate, being sure to start and end where panna cotta will rest. Pipe second line, interweaving between first line. Once chocolate cools, carefully fill with apple cider reduction and cranberry reduction, alternating sauces. Repeat process for remaining 3 plates. If any undesired results occur, wash and dry plate, and repeat process. Simmer both ingredients in a small saucepan over medium-high heat. Cook until slightly golden brown and caramelized. Remove from heat and cool until slightly thickened.
Using a large spoon, drizzle even lines onto a silicone baking mat. While caramel lines are still warm, mold around handle of wooden spoon, into even spirals. Let cool, and remove from spoon. Using kitchen shears, cut spiral to desired length ensuring clean edges. Repeat the above steps until you have 4 uniform spirals. To serve: Carefully pipe the chocolate onto the plate in a ribbon design (start the piping at the 10 o'clock position). Place the granola base onto the plate in the 10 o'clock position covering the starting point of the chocolate. Dip a round cutter into warm water and use it to cut out the panna cottas, making sure not to break them. Once they are cut, unmold them from the flex pans and place on top of the granola base with orange side down. Top the panna cotta with about 1 tablespoon of the fruit compote. Using squeeze bottles with very thin tips, pipe sauces into piped ribbon, alternating sauces. Lastly garnish the panna cotta with the sugar spirals. Stick it straight through the compote and into the top of the panna cotta, being careful not to break the sugar. Rest apple chip upright against panna cotta and serve. Place sugar and water in saucepan. Over medium-high heat, bring to boil. Remove from heat when boiling. Use 1/4 cup for apple chip production. Leave remaining mixture in saucepan and set aside for further use in sugar garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23734,"The Best Chocolate Cupcakes 2 cups cake flour (see Cook's Note) 3/4 cup Dutch-process cocoa powder (see Cook's Note)
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
3/4 cup warm coffee
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips or semisweet chocolate (64-percent cacao), chopped 2 sticks (16 tablespoons) unsalted butter, at room temperature 1/2 teaspoon kosher salt 1 cup confectioners' sugar 2 teaspoons Dutch-process cocoa powder 1 1/2 teaspoons pure vanilla paste or extract Instructions: For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
\u202fBeat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.\u202f\u202f
Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.\u202f
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23735,"Steamed Asian Greens with Honey Soy Sesame Dressing 1 1/2 pounds spinach, baby bok choy, Chinese broccoli, or a combination 3 tablespoons low-sodium soy sauce 2 tablespoons rice wine vinegar 1 tablespoon honey 1 teaspoon sesame oil 1 teaspoon toasted sesame seeds, plus more for garnish Instructions: Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 23736,"Pomegranate Quinoa Pilaf 2 tablespoons olive oil 1/2 medium onion, diced 1 cup quinoa 2 cups low-sodium chicken broth 1/2 cup pomegranate seeds 1/2 cup diagonally sliced scallions 1 tablespoon chopped fresh flat-leaf parsley Juice of 1/2 lemon 1 teaspoon fresh lemon zest 1 teaspoon sugar Salt and freshly ground black pepper 1/2 cup slivered almonds, toasted Instructions: Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Saute the onion until translucent and fragrant. Add the quinoa and stir to coat. Add the chicken broth and bring to a boil. Lower the heat and simmer for about 20 minutes, until the liquid is absorbed and the quinoa is tender. In a large mixing bowl, combine 1 tablespoon olive oil, pomegranate seeds, scallions, parsley, lemon juice, zest, and sugar. Add the quinoa and season with salt, and pepper to taste. Garnish with toasted, slivered almonds.
Serves: 6; Calories: 248; Total Fat: 12.5 grams; Saturated Fat: 1 gram; Protein: 9 grams; Total carbohydrates: 27 grams; Sugar: 4 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 109 milligrams ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 23737,"Slow Cooker Texas Queso Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes Two 10-ounce cans tomatoes with chilies, such as Rotel Original Tortilla chips, for serving
Flour tortillas, for serving
Instructions: In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve. Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos. ","[Chardonnay, Malbec, Tempranillo, Zinfandel]" 23738,"Veggie Balls 1/2 cup breadcrumbs 4 eggs 1/8 cup grated cheese 1/8 cup chickpeas, rinsed, roughly chopped 1 tablespoon toasted pine nuts, roughly chopped 1 tablespoon golden raisins, roughly chopped 1 teaspoon chopped garlic 1 teaspoon fresh parsley 1 teaspoon salt 1 teaspoon freshly ground pepper 1 bunch broccoli crowns, cooked, cooled and roughly chopped 1/4 head cauliflower, cooked, cooled and roughly chopped Nonstick cooking spray, for greasing Instructions: Preheat the oven to 400 degrees F.
Mix together the breadcrumbs, eggs, cheese, chickpeas, pine nuts, raisins, garlic, parsley, salt, pepper, broccoli and cauliflower. Refrigerate for 15 minutes. Scoop and roll the mixture into about 2.5-ounce balls. Place on a greased baking sheet. Bake for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23739,"Smoked Foie Gras with Grape Sauce 1 tablespoon rendered duck fat 40 seedless green grapes, peeled if you have time 1 tablespoon sugar 1/2 cup fine red wine or balsamic vinegar 1/4 cup duck and veal demi-glace 1 whole Grade A foie gras, about 1 1/2 pounds, cleaned and cut into 3/4-inch slices Salt and pepper, to taste Instructions: Heat a heavy skillet over high heat until hot. Add duck fat to pan, then add grapes and sprinkle sugar over them. Allow grapes to caramelize a little, then add vinegar and reduce by half. Add demi-glace and let reduce again, until sauce is thick enough to coat grapes. Keep warm. Sprinkle foie gras with salt and pepper. When pan is very hot and almost smoking, put in foie gras slices and cook for 30 seconds on each side. Remove form pan, place on paper towels. Serve slices of foie gras on warmed plates with grapes and sauce poured over them.; ","[Chardonnay, Pinot Noir, Barolo, Ribera del Duero]" 23740,"Philadelphia-Style Vanilla Ice Cream 1 1/4 cups whole milk 3/4 cup organic cane sugar 2 teaspoons pure vanilla extract 1 teaspoon vanilla bean paste 1/4 teaspoon salt 2 cups heavy cream Instructions: Combine the milk, sugar, vanilla extract, vanilla paste and salt in a large bowl. Whisk thoroughly to dissolve as much of the sugar as possible. Add the heavy cream and whisk gently until the sugar is fully dissolved and the mixture is smooth. Transfer the mixture to an ice cream maker and churn according to the manufacturer\u2019s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 23741,"Seven-Layer Cranberry Cobb Dip 4 cups walnut halves 7 ounces sourdough bread, cut into 1/2-inch cubes (about 3 cups) 2 cups sour cream 1 cup mayonnaise Zest and juice of 1 lemon 1/2 cup fresh parsley leaves, roughly chopped 1 bunch scallions, thinly sliced Kosher salt and freshly ground black pepper 4 cups shredded skinless boneless meat from a rotisserie chicken (about 1 whole chicken) 2 tablespoons Dijon mustard 1 cup extra-virgin olive oil 2 cups crumbled blue cheese 6 stalks celery, leaves separated and reserved, stalks coarsely chopped 1 1/2 cups dried cranberries Crackers for serving Instructions: Special equipment: a 2-quart trifle bowl Adjust two oven racks to the upper and lower thirds of the oven and preheat to 425 degrees F. Spread the walnuts on a baking sheet and the bread on another baking sheet. Bake the walnuts until golden and toasted, about 10 minutes. Bake the bread until lightly golden brown and crispy, 10 to 12 minutes. Set both aside to cool completely. Finely chop 2 cups of the walnuts and set aside. Meanwhile, whisk together the sour cream, mayonnaise, lemon zest and juice, parsley, scallions, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside. Put the chicken in a food processor along with 1 cup of the sour cream mixture, 1/4 teaspoon salt and a few grinds of pepper. Process until the mixture is a chunky puree. Transfer to another medium bowl and set aside. Rinse out the food processor, and add the toasted bread, 2 cups of the unchopped walnuts, the mustard and 1 teaspoon salt. Process until the mixture resembles a chunky puree. With the motor running, slowly drizzle in the oil and 2 tablespoons water through the feed tube. Continue to process until smooth. To assemble the dip, make an even layer of the chicken salad in the bottom of a 2-quart trifle bowl. Then top with even layers of the following: the walnut mixture, chopped celery stalks, blue cheese, the reserved finely chopped walnuts, the remaining sour cream-herb sauce and then the cranberries. Sprinkle with the celery leaves. Serve right away, or cover and refrigerate up to 8 hours or overnight. Serve with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 23742,"Matzo Ball Soup and Chicken Salad 1 whole Kosher chicken or 6 double chicken breasts 3 whole carrots 4 celery sticks (stalks and tops) 2 whole onions 1/2 cup parsley 1 parsnip 4 sprigs dill Salt and pepper 3 large eggs 2 tablespoons chicken fat or oil 1/2 cup matzo meal 1 teaspoon salt 2 tablespoons soup stock (from above) or water Boiled Chicken from the soup (whole chicken in pieces) 3 hard boiled eggs 1/2 cup mayonnaise Garlic powder Salt and pepper Toasted slivered almonds, optional Instructions: For the soup: Cut whole chicken into quarters or breasts into 2 pieces. Place the chicken into a stockpot and fill the stockpot with water to cover chicken. Bring the stockpot to a boil. Skim the top of the water. Add the vegetables and seasonings. Turn heat down and let simmer for approximately 1 1/2 hours or until tender. For the Matzo Balls: Separate the yolks from the whites and mix the yolks with chicken fat (or oil). Mix matzo meal, salt and soup stock together. Beat egg whites to soft peaks. Mix together the yolk mixture and the matzo meal. Fold the egg whites into the matzo mixture and refrigerate for 40 minutes. Remove from refrigerator and make heaping tablespoon size balls. Boil in salt water for about 40 minutes. Strain the soup, reserving the chicken (for the chicken salad) and the carrots. Place the matzo balls into the strained soup. Serve the matzo ball soup with the carrots. For the chicken salad: Mix chicken, eggs and mayonnaise together. The amount of mayonnaise may vary depending on the amount of chicken. Season with garlic powder and salt and pepper, to taste. The garlic powder is the trick to making it taste so good. Top with toasted slivered almonds (optional). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 23743,"Caramel Apples 8 apples Cooking spray 4 cups sugar 1/4 cup corn syrup 10 tablespoons unsalted butter, cut into pieces 2 cups heavy cream, at room temperature Crushed chocolate cookies, for coating Instructions: Insert a wooden stick into the stem end of each apple. Coat a baking sheet with cooking spray. Make the caramel: Melt the sugar and corn syrup in a large pot over medium-high heat, stirring with a wooden spoon until combined. Don't stress if it starts to clump: It will eventually even out. Cook, swirling the pan but not stirring, until dark amber in color and a candy thermometer registers 245 degrees F, 8 to 12 minutes. Add the butter all at once, stirring until incorporated. Turn down the heat to medium and pour in the heavy cream (the mixture will foam up); whisk until smooth. Increase the heat to medium high and bring the caramel up to 250 degrees F, 8 to 10 minutes. Turn off the heat and let cool for 5 to 10 minutes. Dip the apples in the caramel and roll in crushed cookies; place on the baking sheet to set, 5 to 10 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 23744,"Horseradish Chive Sauce 1 pint sour cream 1 teaspoon Dijon mustard 1/2 cup prepared horseradish 2 tablespoons chopped chives Salt and freshly ground black pepper, to taste Instructions: Fold all ingredients together in a mixing bowl and combine well. Refrigerate until ready to use. ","[Chardonnay, Riesling, Gewrztraminer]" 23745,"Cold Peanut Soba With Chicken 12 ounces soba 1 cup frozen shelled edamame 1/2 cup peanut butter 2 tablespoons rice vinegar (not seasoned) 1 tablespoon soy sauce 2 teaspoons grated peeled ginger 1 teaspoon sesame oil 1 teaspoon Asian chili sauce (such as Sriracha or sambal oelek) Kosher salt 1 cup shredded rotisserie chicken 1 cup diced cucumber 1/2 cup chopped scallions Instructions: Bring a large pot of water to a boil. Add the soba and edamame and cook as the noodle label directs. Reserve 1 cup cooking water, then drain the soba and edamame and run under cold water until cool. Whisk the peanut butter, vinegar, soy sauce, ginger, sesame oil and chili sauce in a large bowl. Add 1/2 cup of the reserved cooking water and whisk until smooth. Add the soba and edamame, season with salt and toss to combine (add more cooking water to loosen, if needed). Divide among shallow bowls and top with the chicken, cucumber and scallions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 23746,"Frozen Lettuce 1 head iceberg lettuce 3 garlic cloves 1/4 cup vegetable oil 1 egg yolk 1/2 cup mayonnaise 2 tablespoons rice vinegar 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon white miso 1 tablespoon grated onion 1 tablespoon grated Parmesan 1 tablespoon anchovy paste 1/2 teaspoon yellow mustard 1 lemon, zested Salt and freshly ground black pepper 1 tablespoon crumbled goat cheese Annatto seeds, for garnish, optional Small croutons, for garnish Instructions: Quarter the lettuce and wrap the pieces in plastic or seal in a covered container and freeze for 1 to 2 hours. In a small saucepan of boiling water, cook the garlic cloves for 5 minutes; drain. Mince the garlic. In a small bowl, whisk the oil into the egg yolk. Whisk in the garlic, mayonnaise, vinegar, lemon juice, Worcestershire sauce, miso, grated onion, Parmesan, anchovy paste, mustard, and lemon zest. Season the dressing with salt and pepper, to taste. Fold in the crumbled goat cheese. Place the frozen lettuce on 4 chilled plates. Spoon the dressing over the lettuce and garnish with a sprinkling of annatto seeds and croutons. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23747,"Prawn and Water Chestnut Potstickers (\Guo tieh) 8 ounces shrimp (16/20 or bay shrimp), peeled, deveined and minced 2 tablespoons minced Chinese chives 1 tablespoon oyster sauce 1 tablespoon Shaohsing rice wine 4 canned water chestnuts, drained and minced 1 stalk celery, minced 1 fresh shiitake mushroom, minced Salt and freshly ground white pepper 30 dumpling skins Peanut oil, for frying Instructions: Mix the shrimp, chives, oyster sauce, rice wine, water chestunts, celery, shiitake and some salt and pepper into a bowl and knead the filling with your hand so that all the flavors are combined well. Wash your hands and dry well. Place a dumpling skin in the palm of your hand. Place a heaping teaspoon of the filling in the middle of the dumpling skin. Then dip your finger into a water bowl and brush around the rim. Fold into a half-moon, pressing down on the edges to make sure the edges of the dumpling skin stick together well. Make two pleats along the edges on either side of the half-moon shape. Set aside on a plate with the pleated edges up while you finish the remaining dumplings. Heat a wok or pan over medium heat. Add a tablespoon of peanut oil. Place some of the dumplings in base-side down and cook for a few minutes. Sprinkle the wok or pan with some water and cover to create steam to help cook the dumplings. Cook until the dumplings are opaque, about 5 minutes. Repeat with the remaining dumplings. Once cooked, transfer to a serving plate and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23748,"Parmesan & Chipotle Popcorn 1 bag microwave popcorn, such as Newman's Own Natural 4 tablespoons (1/2 stick) unsalted butter, melted 1/2 cup finely grated Italian Parmesan cheese 1/2 teaspoon chipotle cl powder 2 teaspoons fleur de sel Instructions: Microwave the popcorn for 3 to 5 minutes, according to the directions on the package, until the popcorn stops popping. Carefully pour the hot popcorn into a large bowl and immediately pour on the butter, then the Parmesan, cl powder, and salt. Toss well and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 23749,"Strawberry Creme Cake Butter, for greasing pans Flour, for flouring pans 1 (18.25-ounce) box strawberry cake mix 1 (11.5-ounce) can strawberry nectar 3 eggs 1/4 cup vegetable oil 1 pound fresh strawberries, cleaned 1 cup strawberry jam, divided 1 (16-ounce) container strawberry frosting Instructions: Preheat oven to 350 degrees F. Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely. Thinly slice enough strawberries to yield 1 1/4 cups. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 23750,"Sicilian Hash 3 pounds beef round Salt and freshly ground black pepper 1 medium onion diced 5 cloves garlic minced 2 tablespoons dried basil 2 tablespoons dry oregano 1 cup grated Parmesan 3 tablespoons oregano infused oil 1/2 (750-ml) bottle red wine 1/2 gallon crushed tomatoes 4 pounds red bliss potatoes, diced Vegetable oil, as needed 2 red bell peppers, roughly chopped 2 green bell peppers, roughly chopped 1 onion, roughly chopped 1/2 cup grated Parmesan 2 beaten eggs Instructions: Preheat oven to 290 degrees F. For the meat: Butterfly the beef round, on a cutting board and season with salt and pepper. Combine diced onions, garlic, dry basil, dry oregano and layer on top of meat. Sprinkle with Parmesan and roll the beef to enclose the filling and secure with twine. Heat 2 tablespoons on the oregano oil in Dutch oven over medium heat and brown the beef on all sides. Collect any of the stuffing mixture that is left on the board and add to the pan of the end of browning. Deglaze with wine and add crushed tomatoes. Cover pot and place in the oven to braise for 10 hours at 290 degrees F. Remove from the oven to a cutting board and cool. Slice, pull the meat apart and add it to the gravy in the Dutch oven. For the potatoes: Bring a large pot of salted water to a boil over medium heat. Add the diced potatoes and cook until very soft, yet still intact. Drain and place in a large bowl to cool. Season with salt and pepper and drizzle with remaining 1 tablespoon of oregano infused oil. For the peppers and onions: Coat a medium saucepan with vegetable oil and place over medium heat. Add the peppers and onions and cook until tender. Season with salt and pepper, to taste. For the Parmesan eggs: Place beaten eggs in hot, oiled pan over low heat. Add Parmesan and sprinkle with salt and pepper. Carefully fold egg over itself until you are left with a soft bell shape. For the Sicilian Hash: Smash potatoes on a hot griddle and cover with the pepper and onion mixture. Top with bracciole mix, season with salt and pepper and cover. After 4 minutes flip over and serve with soft Parmesan eggs on top. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 23751,"Provence Style Chicken Breast Fillets 4 boneless skinless chicken breast fillets 3 tablespoons light olive oil 2 tablespoons lemonade concentrate 1 tablespoon Champagne vinegar 2 tablespoons herbs de Provence 1 tablespoon citrus herb seasoning Instructions: INDOOR: Prepare chicken as directed. Preheat broiler. Place chicken breast fillets on foil lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 2 to 4 minutes per side. Do not over cook. Rinse and pat dry breast fillets. Pound to 1/2-inch thick; set aside. In a small bowl mix together remaining ingredients. Pour marinade mixture into large zip-top bag and add chicken. Squeeze out air and place in refrigerator 1 to 2 hours. Set up grill for direct grilling over medium heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes. Place chicken on hot oiled grill and cook 2 to 3 minutes per side or until done. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 23752,"Every Flavor Thanksgiving Pie Bars 3 refrigerated rolled pie crusts (from two 14.1-ounce boxes), such as Pillsbury All-purpose flour, for dusting 3/4 cup packed light brown sugar 1/2 cup light corn syrup 2 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract Pinch kosher salt 3 large eggs 1 1/2 cups pecans, toasted and roughly chopped 1 1/2 cups pure pumpkin puree 1/2 cup heavy cream 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon Pinch ground nutmeg Pinch kosher salt 2 large eggs 2 Gala or McIntosh apples, peeled, cored and thinly sliced 2 Granny Smith apples, peeled, cored and thinly sliced 1/3 cup granulated sugar 4 tablespoons unsalted butter, melted 2 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 1/2 teaspoon ground cinnamon Pinch kosher salt 1 cup all-purpose flour (see Cook's Note) 1/3 cup packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature Nonstick cooking spray, for the baking dish Instructions: For the pie dough layers: Preheat the oven to 350 degrees F. Roll 1 sheet of pie dough out on a lightly floured work surface into an 8 3/4-by-12 3/4-inch rectangle, trimming and squaring off the edges as needed. Transfer to a parchment-lined baking sheet and prick all over with a fork. Top with another layer of parchment and another baking sheet; this will keep the dough from rising when baking. Bake until the dough is just starting to brown and cook through, 10 to 14 minutes. Remove the top baking sheet and parchment, then continue to bake the crust until golden brown, 3 to 5 minutes more. Transfer to a wire rack to cool. Repeat with the remaining 2 pieces of pie dough.
For the pecan pie layer: Meanwhile, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt and eggs in a large bowl until smooth and combined, then stir in the chopped pecans. Set aside.
For the pumpkin pie layer: Whisk together the pumpkin puree, cream, granulated sugar, vanilla, cinnamon, nutmeg, salt and eggs in another large bowl until smooth and combined. Set aside.
For the apple pie layer: Toss together the sliced apples, granulated sugar, melted butter, flour, lemon juice, cinnamon and salt in a third large bowl until well combined. Set aside.
For the crumb topping: Whisk together the flour, brown sugar, cinnamon and salt in a medium bowl until combined. Stir in the butter until the flour mixture is completely moistened and starts to clump together. Set aside. For the assembly: Spray a 9-by-13-inch baking dish generously with cooking spray and line with aluminum foil, leaving a 2-inch overhang on both longer sides. Spray the lined pan again with cooking spray. Lay 1 sheet of cooked pie dough in the bottom of the pan, then top with the pecan pie filling, using an offset spatula to spread the filling all the way to the edges of the dough. Add another layer of pie dough, then spread with an even layer of the pumpkin pie filling. Place the third and final piece of pie dough on top, then evenly spread with the apple pie filling. Sprinkle the crumb topping evenly over the top.
Bake until the edges and crumb topping are golden brown and the center is set, 1 hour to 1 hour 10 minutes. Cool completely in the pan, about 2 hours. Once cool, run an offset spatula around the edges of the pan, then use the foil overhang to lift the bars out onto a cutting board. Cut into 12 squares and serve.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 23753,"Wonton Soup 1 tablespoon vegetable oil 1 tablespoon plus 1 teaspoon minced garlic 2 tablespoons finely chopped fresh ginger 1/4 cup thinly sliced scallions, plus 3 tablespoons finely chopped 10 cups canned low sodium chicken broth 1/2 pound ground pork 1 egg yolk 2 teaspoons soy sauce 1 1/2 teaspoons rice wine vinegar 1/2 teaspoon sesame oil 1/4 teaspoon crushed red pepper About 30 wonton wrappers, thawed if frozen 1 1/2 cups thinly sliced bok choy 1/2 cup sliced shiitake mushroom caps 1/4 cup sliced bamboo shoots Instructions: In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled. In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined. Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside. Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 23754,"Spinach Mushroom Quiche 2 tablespoons olive oil 8 ounces sliced button mushrooms
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 store-bought pie crust
One 10-ounce box frozen chopped spinach, thawed, drained and pressed to remove any water
6 ounces Gruyere, grated
1 1/2 cups half-and-half
8 large eggs
Instructions: Preheat the oven to 400 degrees F. Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat. Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese. Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust. Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 23755,"Candy Corn Popcorn Balls 6 tablespoons popcorn kernels 1/4 cup peanut oil 1/2 cup sugar Cooking spray 1 cup candy corn 1/2 cup salted roasted peanuts 4 cups mini marshmallows (about 2/3 of a 10-ounce bag) 4 tablespoons unsalted butter Instructions: Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and set aside to cool. Spray a large bowl with cooking spray and add the popcorn, candy corn and peanuts. Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat. Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 23756,"Carnitas Taco 2 pounds lard 2 1/2 pounds pork butt, trimmed and cut into 2-inch cubes