Drain the vegetables well and return to the pot. Let the pot sit 5 minutes over low heat to cook off any excess liquid. Run the hot vegetables through a food mill into a large bowl. Add 1 1/2 teaspoons salt, then whip in the butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63728,"Creamy Broccoli Slaw 1 cup lowfat Greek yogurt, or strained yogurt 1/3 cup raw sunflower seeds 3/4 teaspoon salt, divided 1/4 cup lowfat buttermilk 3 tablespoons lemon juice 2 tablespoons mayonnaise 2 teaspoons spicy brown mustard 1/4 teaspoon black pepper 1 1/4 pounds broccoli stalks (from about 2 1/2 pounds broccoli bunches) 1 large or 2 medium carrots Instructions: If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. Preheat oven to 300 degrees F. Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve. Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon salt and pepper. Whisk to incorporate and reserve. Peel tough outer layer of broccoli stalks and trim off 1/4 inch from bottoms of stalks (should be about 3/4 of a pound. tender broccoli stalks remaining). Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine. Sprinkle with sunflower seeds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63729,"Smoky Tomato-Greek Yogurt Crema 3 plum tomatoes, halved Canola oil Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 teaspoons chipotles in adobo 3 cloves garlic, chopped
1 small Spanish onion, roughly chopped
1/4 cup fresh cilantro leaves
1 tablespoon dried Mexican oregano
1 cup 2-percent or nonfat Greek yogurt Instructions: Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total. Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth. Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely. ","[Malbec, Tempranillo, Garnacha, Barbera]" 63730,"Perfect Soft and Moist Meat Loaf 3 cups soft white bread cubes- torn 1 egg 2/3 cup milk 1 tablespoon Dijon mustard 1/4 teaspoons salt 1/4 teaspoon black pepper 2 teaspoon dried basil 1/4 teaspoon dried thyme 1/8 teaspoon nutmeg 1 medium onion, finely chopped 1/2 cup finely chopped celery with leaves 1/4 cup finely chopped fresh parsley 12 slices bacon, lightly browned and torn into small pieces 2 pounds ground beef 6 eggs - hard boiled and peeled Instructions: Preheat oven to 350 degrees .Place bread cubes in large bowl. Beat egg and milk together in small bowl, then pour over bread cubes. Let stand until bread absorbs milk, about 15 minutes. Mash and stir mixture until bread is in very small chunks. Add mustard, salt, pepper, basil, thyme, nutmeg, onion, celery, parsley, and bacon. Mix well. Add ground beef, and mix well. Refrigerate overnight. Turn half the mixture into 8 inch by, 5 inch loaf pan. Place eggs end to end down middle of loaf. Place remainder of meat mixture on top of eggs in pan. Bake in oven for 55 minutes, let stand 5 minutes before slicing; ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 63731,"Carrot Cake Cooking spray, for spraying the pans 1 cup walnut pieces 2 1/2 cups all-purpose flour 4 teaspoons baking powder 1 1/2 teaspoons apple pie spice 3/4 teaspoon fine salt 2 cups granulated sugar 4 large eggs 1 cup vegetable oil 1 pound carrots, peeled and grated on the small holes of a box grater 2 teaspoons pure vanilla extract Two 8-ounce packages cream cheese, at room temperature 2 sticks (1 cup) unsalted butter, cut into cubes, at room temperature 2 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract 1/4 teaspoon fine salt 1/4 cup cold heavy cream Instructions: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray. Spread the walnuts out on a rimmed baking sheet and toast until light brown and fragrant, about 7 minutes. Whisk together the flour, baking powder, apple pie spice and salt in a medium bowl and set aside. Whisk together the granulated sugar and eggs in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and walnuts and mix well. Add the flour mixture and stir until just combined. Divide the batter evenly between the prepared pans. Bake until the cakes are nicely browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pans on a wire rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely on the rack, right-side up, about 2 hours. Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and salt, gradually increase the mixer speed to medium high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the cream and beat until it's all incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more. Remove the parchment from the cake layers. Place one of the cake layers on a serving plate and spread 1 cup of the frosting evenly over the top, almost to the edge. Top with the other cake layer and use the remaining frosting to frost the top and sides of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63732,"Cranberry-Orange Conserve 1 quart unfiltered cranberry juice 1/4 cup apple cider 1 cup sugar 1 orange, peel cut in large strips 1 tablespoon grated ginger 2 bay leaves 1 cup toasted hazelnuts 1 tablespoon balsamic vinegar 1 pound fresh cranberries Instructions: In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger, and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar, and cranberries. Continue to cook until the cranberries burst, about 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 63733,"Tavern Beef and Pork Pie 1 1/2 pounds cooked boneless beef chuck roast, cut into 1/2-inch cubes (recipe follows for Roasting Pork Shoulder and Beef Chuck) 1 1/2 pounds cooked boneless pork shoulder roast, cut into 1/2-inch cubes (recipes follows) 1 cup yellow onions, chopped 4 garlic cloves, chopped 1 tablespoon unsalted butter 1 cup red burgundy wine 1 cup button mushrooms, chopped 1 small bunch fresh basil, chopped 1/2 small bunch fresh parsley, chopped 1 sprig fresh thyme 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 cup demi-glace 3 pounds purchased puff pastry 1 egg, lightly beaten with 1 tablespoon water Instructions: In a large skillet, saute the precooked beef and pork cubes, onions and garlic in the butter over high heat for 5 minutes, until the onions are golden brown. Add the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Add the mushrooms, basil, parsley, thyme, salt, pepper, and cook until the liquid has evaporated. Stir in the demi-glace and cook about 5 minutes more, until all liquid has evaporated again. Remove from the heat. Spread the mixture out onto a baking sheet and let it cool for about 10 minutes. Refrigerate the mixture about 1 hour to cool completely. Preheat oven to 450 degrees F. On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness. Cut out 6 (6 to 8-inch) squares and brush the edges with the egg mixture. Place 1 cup of the meat mixture in the center of each square. Fold each square over diagonally to form a triangle and press the edges firmly to seal. Using a fork, gently prick the center of each triangle to allow steam to escape. Lightly brush the edges again with the egg mixture. Arrange the triangles 2-inches apart on a greased baking sheet. Bake for 8 to 10 minutes, until golden brown. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 63734,"Matcha Lemonade 1/2 large lemon, peel and pith removed, plus 2 lemon slices 3 tablespoons sugar 1 teaspoon matcha green tea powder Instructions: Place the lemon half, sugar and matcha into a blender along with 1 cup water and 1 cup ice cubes. Blend until completely smooth and the ice has almost melted with only a little slush remaining, about 2 minutes. Strain the mixture into a liquid measuring cup to catch any seeds or pith. Pour into 2 collins glasses, add ice and serve with straws and slices of lemon. ","[Sak, Riesling, Gewrztraminer]" 63735,"Spinach Salad with Honey-Brown Butter Dressing 4 tablespoons butter 1 shallot, chopped 1 tablespoon red wine vinegar 2 teaspoons honey Salt and freshly ground black pepper 6 loosely packed cups baby spinach Instructions: Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes. Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63736,"Mushroom & Bacon Triangles 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed 1 egg 1 tablespoon water 2 slices bacon, diced 2 1/2 cups coarsely chopped mushrooms (about 8 ounces) 2 green onions, sliced (about 1/4 cup) 2 cloves garlic, minced 1/2 teaspoon dried thyme leaves, crushed OR 1 1/2 teaspoons chopped fresh thyme leaves 1/2 cup shredded Swiss cheese 1 package (3 ounces) cream cheese, softened Instructions: Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Cook the bacon in a 10-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon. Pour off all but 1 tablespoon drippings. Add the mushrooms, onions, garlic and thyme and cook until the mushrooms are tender and the liquid is evaporated. Remove the skillet from the heat. Return the bacon to the skillet. Add the Swiss cheese and cream cheese and stir until the cheeses are melted. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all. Place 1 tablespoon mushroom mixture in the center of each square. Brush the edges of the squares with the egg mixture. Fold the pastry over the fillling to form triangles. Press the edges to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63737,"Broiled Pineapple with Macadamia Crunch 1 whole pineapple, ripe 1 cup macadamia nuts, coarsely chopped 1/3 cup light brown sugar, packed 4 tablespoons unsalted butter, melted and slightly cooled 1 pinch salt Instructions: Preheat the broiler to very hot. Cut off the top of the pineapple. Cut a slice off the bottom to stabilize the pineapple, then peel from top to bottom with a sharp knife. Cut out any \eyes\ in the fruit. Cut into 1/2 -inch-thick slices. Using a small cookie or biscuit cutter, cut the core out of each slice. Divide the slices on ovenproof plates. Chill until ready to serve. In a small bowl, toss together the macadamia nuts, sugar, butter and salt. Spoon over the pineapple slices. Broil (not too close to the heat) until the topping is caramelized and bubbly, about 2 to 4 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63738,"Fried Sweet Potatoes 1/2 cup sugar 2 teaspoons ground cinnamon 8 cups vegetable oil 5 pounds sweet potatoes, peeled and cut crosswise into 1/8-inch thick slices Instructions: Combine the sugar and cinnamon in a small bowl and mix well. Set aside. Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F. Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels. Sprinkle with the cinnamon sugar and se ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 63739,"Beaumont Inn's Corn Pudding 2 cups white whole kernel corn, or fresh corn, cut off the cob 8 tablespoons flour 1 teaspoon salt 4 rounded teaspoons sugar 4 tablespoons butter, melted 4 eggs 1 quart milk Instructions: Preheat the oven to 450 degrees F. Stir together the corn, flour, salt, sugar, and butter. Beat the eggs well. Mix in the milk, then stir in the corn, and pour the mixture into a greased 8 by 8-inch baking dish. Bake for about 40 to 45 minutes. ","[Chardonnay, Riesling, Chenin Blanc]" 63740,"Coconut Sugar Cookies 2 teaspoons pure vanilla extract 1 large egg
2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup plus 3 tablespoons coconut sugar
2 cups all-purpose flour, plus more for flouring 1/4 teaspoon fine salt
Instructions: Whisk the vanilla and egg in a small bowl and set aside. In a large bowl with a hand-held mixer, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add the coconut sugar and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again if needed, then add the egg mixture, beating for about 1 minute. Sift the flour with the salt in a small bowl. Reduce the mixer speed to low, then add the flour mixture, mixing just until blended. Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4 inch thick. Slide the dough/parchment sheet onto a flat baking sheet or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours and up to overnight. Position oven racks in the top and bottom thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment (or use nonstick baking sheets). Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut the cookies with a 1 1/2-inch round or decorative-shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Repeat with the other sheet of dough. Any excess dough can be re-rolled, refrigerated and cut. Bake until the edges of the cookies are light golden, about 15 minutes. Transfer the cookies to a rack to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63741,"Baked Goat Cheese with Pop-Tartsandreg; Crumble 2 packages Unfrosted Brown Sugar Cinnamon Pop-Tarts 4 tablespoons butter, chilled Zest from 1 orange 1 (8-ounce) log goat cheese Dried cherries, for garnish Instructions: Set the oven to broil. Place the Pop-Tarts in the bowl of a food processor. Add the butter and orange zest. Pulse until the mixture is crumbly. Slice the goat cheese log into rounds and place on parchment paper. You can also serve the goat cheese on a cracker, in which case lay the slice of cheese directly on the cracker and then on the parchment paper. Top the goat cheese with the Pop-Tart crumble. Broil in the oven until the crumble begins to brown and the goat cheese begins to soften, 5 to 7 minutes. Remove from the oven and top with a dried cherry for garnish. If not serving over a cracker, remove from the parchment and serve alongside a small green salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 63742,"Cauliflower Fried Rice 1 medium head cauliflower (about 1 3/4 pounds), stems discarded, cut into 1-inch florets 1 tablespoon plus 2 teaspoons peanut oil, plus additional for oiling the pan 2 large eggs, well-beaten
4 ounces fresh shiitake mushrooms, stems discarded, sliced into 1/4-inch pieces 6 scallions, thinly sliced, 1 tablespoon reserved
1/4 cup coarsely grated carrot (from about 1 carrot)
1 large garlic clove, minced
1 1/2-inch piece ginger, peeled and minced
2 tablespoons soy sauce
2 teaspoons toasted sesame oil Kosher salt 1/2 cup frozen peas, defrosted in a strainer at room temperature and rinsed Instructions: Preheat the oven to 425 degrees F. In 2 batches, break up the florets into a food processor and pulse until the mixture resembles couscous, 10 to 12 seconds. Spread the cauliflower out on a foil-lined, lightly oiled baking sheet and roast, stirring halfway through, until the cauliflower begins to soften and is golden in spots, about 15 minutes. Allow to cool 10 minutes, then transfer to a bowl. Heat 2 teaspoons peanut oil in a well-seasoned wok or large nonstick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs and swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool and cut into 1/2-inch pieces. Meanwhile, wipe out the pan with a paper towel and heat the remaining tablespoon peanut oil over high heat. Add the mushrooms, scallions and carrots and cook, stirring, 1 1/2 minutes. Add the garlic and ginger and cook, stirring, 1 minute more. Add the soy sauce, sesame oil, cauliflower and 1/2 teaspoon salt and cook, stirring often, for 2 to 3 minutes. Add the peas and reserved egg and cook, stirring, until heated through, 1 to 2 minutes. Top with the reserved scallions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63743,"Hunt'sandreg; Bruschetta Chicken Skillet 1 can (14.5 oz each) Hunt's? Diced Tomatoes, drained 3/4 cup shredded Italian blend cheese 1 pkg (0.75 oz each) fresh basil, chopped (about 1/4 cup) 5 boneless skinless chicken breasts (5 oz each) 1 can (8 oz each) Hunt's? Tomato Sauce 1 teaspoon finely chopped garlic 2 cups small garlic- or Italian-flavored croutons, crushed slightly Instructions: Stir together drained tomatoes, cheese and basil in medium bowl; set aside. Pound chicken to 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken. Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165 degrees F). Top with croutons just before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 63744,"Fennel Spice Rub 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 63745,"Grandma's Anything Goes Strata Butter or nonstick cooking spray, for greasing pan 6 large eggs 1 1/2 cups milk 1/2 cup half-and-half Pinch of ground nutmeg Pinch of cayenne pepper Kosher salt 1/2 teaspoon freshly ground black pepper 3 handfuls dark, leafy greens such as spinach, arugula or baby kale, chopped (about 1 cup packed) 1 cup diced salty deli meat, such as Canadian bacon, ham, or cooked bacon 8 ounces (about 2 1/2 packed cups) leftover bread torn into 1-inch pieces, such as English muffins, bagels or sourdough bread 3/4 cup shredded mild melting cheese such as Gruyere, provolone or Gouda Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2 quart baking dish with butter or cooking spray. Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Fold the greens, meat, bread and 1/2 cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese. Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Let cool 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63746,"Make-Your-Own Tacos 2 sweet potatoes, cut into 1/4-inch cubes 1/4 winter squash, cut into 1/4-inch cubes 1 tablespoon olive oil 1 teaspoon cumin 1 garlic clove, minced Salt 2 teaspoons olive oil 1 medium yellow onion, chopped 1 garlic clove, minced 10 ounces assorted mushrooms (white, oyster, cremini, portobello) 1/2 teaspoon cl powder 1 lime, cut in half 1 orange, cut in half Salt 1 tablespoon chopped fresh cilantro 2 teaspoons olive oil 1 pound ground bison 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper Salt 6 corn tortillas 6 Boston lettuce leaves 6 radishes, sliced thinly 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 avocado, cut into eighths 1 cup shredded Jack cheese 1 cup prepared pico de gallo 1/2 cup Greek yogurt Instructions: For the sweet potato and squash filling: Preheat the oven to 425 degrees F.
Toss the sweet potato and squash cubes with the olive oil, cumin, garlic and salt to taste in a bowl and then transfer to a baking sheet. Bake until the vegetables are lightly browned and fork-tender, approximately 30 minutes.
For the mushroom saute: Heat the oil in a large skillet over medium-high heat and add the onions and garlic. Cook until translucent, approximately 3 minutes. Add in the mushrooms and cook, stirring, until lightly browned, about 10 minutes. Add the cl powder, then juice the lime and orange halves over the mushrooms and add salt to taste. Let sit on low heat for 1 minute. Add the cilantro and remove from the heat.
For the ground bison: In a large skillet, heat the olive oil on high heat and add the ground bison. Cook, stirring continuously, until it starts to brown. Add in the cumin, smoked paprika, cinnamon, cayenne pepper, black pepper and salt to taste. Reduce the heat to medium low and cook, stirring occasionally, until the liquid reduces and the meat is browned.
For the taco bar: Place the corn tortillas, lettuce leaves, radishes, bell peppers, avocado, cheese, pico de gallo and yogurt into separate serving containers. Place the mushrooms, bison and sweet potato and squash mixture into separate bowls. Have fun assembling! ","[Pinot Noir, Grenache, Tempranillo, Garnacha]" 63747,"Peppermint Bars 1 package (21 ounces) fudge brownie mix 2 1/2 cups confectioners' sugar 15 tablespoons butter, softened, divided 1 1/2 tablespoons heavy cream 1 teaspoon McCormick? Pure Peppermint Extract 12 ounces semi-sweet baking chocolate, coarsely chopped Crushed peppermint candies or candy canes (optional) Instructions:

1. Preheat oven to 350 degrees F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch baking pan.
2. Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
3. Meanwhile, beat confectioners' sugar, 7 tablespoons of the butter, cream and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
4. Microwave chocolate and remaining 8 tablespoons (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 63748,"Poinsettia Punch 2 10 oz. packages frozen raspberries (thawed) 1 6 oz. can of frozen pink lemonade concentrate (thawed and undiluted) 1/4 cup of sugar 1 bottle of Biltmore Estate Zinfandel Blanc de Noir or other rose 1 2-liter bottle of raspberry or regular ginger ale Instructions: Blend the first three ingredients and pour into a wire mesh strainer to get rid of the seeds. Add to a punch bowl or large pitcher. Mix in remaining ingredients and enjoy! ","[Zinfandel Blanc de Noir, Rose]" 63749,"Honey Dijon Mustard Pork Loin 1 (3 to 4-pound) boneless pork loin Salt and freshly cracked black pepper 2 tablespoons white wine vinegar 3/4 cup Dijon mustard 1 tablespoon freshly chopped parsley leaves 1 tablespoon freshly chopped chives 1 tablespoon freshly chopped tarragon leaves 3 tablespoons vegetable oil Instructions: Preheat oven to 350 degrees F. Season the pork loin with salt and pepper. In a small bowl, mix the vinegar, mustard and herbs together. Reserve mustard sauce for pork. In a large ovenproof saute pan over medium-high heat, warm the vegetable oil. Sear pork loin on all sides. Brush with mustard sauce and roast in the preheated oven until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 minutes. Remove from oven and let rest for 15 minutes before slicing and serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63750,"Voodoo Empress 1 1/2 ounces Praline Pecan liqueur 3/4-ounce Tia Maria 3 ounces half-and-half 1-ounce cola Shaved chocolate, for garnish Instructions: Mix liqueur, Tia Maria, and half-and-half in mixer and shake. Pour over ice in a 12-ounce glass. Top with 1-ounce cola. Garnish with shaved chocolate and a soda straw.
   ","[Cabernet Sauvignon, Merlot, Malbec, Port]" 63751,"Party in Your Mouth Brat 1 tablespoon canola oil 1/4 cup diced bacon One 6-inch bratwurst One 6-inch roll (unsliced) or split-top hot dog bun 1 tablespoon unsalted butter, melted 1 teaspoon grated Parmesan 1/4 cup shredded Cheddar 2 teaspoons creamy peanut butter 2 teaspoons store-bought mango salsa Instructions: Heat the oil in a medium saute pan over medium-high heat. Cook the bacon until slightly crisped, then remove to a plate lined with a paper towel. Add the bratwurst to the pan and cook until deep brown all over and an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes total. Keep the bratwurst in the pan over low heat. Heat a nonstick pan over medium heat. Slice the bun along the top and open like a book. Brush the inside with the butter and sprinkle with the Parmesan. Cook the bun in the pan face-down until golden brown, about 1 1/2 minutes. Set aside. Add the bacon to the same nonstick pan, top with the Cheddar and cover with a lid until melted, about 1 minute. Microwave the peanut butter in a small heatproof bowl until warm enough to pour. Microwave the mango salsa in a small heatproof bowl until just warmed through. To serve: Place the bratwurst inside the toasted bun, followed by half of the mango salsa and half of the peanut butter. Top with the melted cheddar and bacon and the remaining mango salsa and peanut butter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63752,"Lentils with Lemon 1 1/2 cups dried green or brown lentils, picked over and rinsed 1/4 cup extra virgin olive oil 5 large Swiss chard leaves, washed well, stems removed and sliced into thin strips crosswise 2 tablespoons mashed garlic (about 8 large garlic cloves) 3/4 cup finely chopped cilantro (leaves from 1 to 2 bunches) 1 cup water 1 tablespoon fresh lemon juice 2 tablespoons pomegranate molasses Instructions: Bring a pot of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because the cooking time varies depending on the age of the lentils. Drain and set aside. In a medium-size non-reactive skillet, heat 1 tablespoon of the olive oil over medium-high heat, then cook the Swiss chard until it wilts, 1 to 2 minutes. Remove and drain off any liquid. Set aside. In the same skillet heat the remaining 3 tablespoons olive oil over medium-high heat. Add the garlic and cilantro and cook until sizzling, 1 to 2 minutes, stirring constantly. Reduce the heat to medium, add the Swiss chard, drained lentils and water and cook for 10 minutes, stirring constantly. Add the lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to a serving bowl and drizzle a small amount of olive oil over it before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63753,"Roasted Broccoli with Parmesan 1 head broccoli 1 tablespoon olive oil Salt and freshly ground black pepper 2 tablespoons grated Parmesan Instructions: Preheat your oven to 400 degrees F. Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 63754,"Trout Landwehr 1/2 lemon 1 tablespoon olive oil 1 teaspoon chablis 1 teaspoon garlic, minced 1 teaspoon fresh basil, chopped 1 cup spinach, cooked 4 asparagus spears 2 baby carrots 3 slices red potatoes, 1/8-inch thick Pinch kosher salt Pinch black pepper 1 trout fillet 2 slices tomato, 1/4-inch thick 1 fresh flat leaf parsley sprig 2 lemon cog wheel Instructions: Combine the juice of the lemon half, olive oil, wine, garlic and basil in a small mixing bowl. Brush all the vegetables and the trout fillet liberally with the oil mixture, then season them with the salt and pepper. Fold a sheet of parchment paper in half to mark the center, then unfold it and position the spinach about 1-inch above the crease on the sheet. Position the trout fillet on the spinach, then layer the remaining vegetables except the tomatoes on the fillet. Top the vegetables with the tomato slices and brush them with the oil mixture. Fold the parchment paper over the fish, then cut the paper into a semi-circle. Tightly fold the edge of the semi-circle to a width of 3 inches to form an air-tight bag. Place the bag in a pie tin. Place the pie tin in a preheated 375 degree oven and bake for 12 to 15 minutes. Remove the tin from the oven, cut the bag open and transfer the contents to a hot dinner plate. Garnish with a parsley sprig below the rim of the plate and position the lemon cog wheels side by side on the parsley sprig. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63755,"Lemon Blueberry Ricotta Pancakes 1 3/4 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 1/2 cups buttermilk 2 tablespoons vegetable oil, plus extra for cooking the pancakes
   1 teaspoon vanilla extract 2 medium eggs 1 1/2 cups fresh ricotta cheese 1/2 cup granulated sugar 1 tablespoon lemon zest 1 1/2 cups blueberries, plus more for serving Maple syrup, for serving 1/4 cup confectioners' sugar, for garnish Instructions: Put the flour, baking powder and salt in a mixing bowl and stir to combine. Set aside. Combine the buttermilk, oil, vanilla and eggs in another bowl and whisk. Add the ricotta, granulated sugar and lemon zest and gently stir with the whisk until evenly combined. Add the flour mixture to the bowl with the buttermilk mixture. Fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not overmix the batter. Heat 1/4 teaspoon of vegetable oil in a large nonstick pan. Using a ladle, pour the batter onto the pan, forming one pancake that is 3 to 4 inches in diameter; add a second pancake. Drop 4 to 5 blueberries onto each pancake and press lightly using your fingers. Cook until the edges begin to dry and puff up and little air bubbles begin to appear over the top surface of the pancakes, about 2 1/2 minutes. Flip the pancakes over and continue to cook for another minute or so until done. Continue with the remaining batter. Serve with extra blueberries and maple syrup. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63756,"Christmas Ham Wrapped in Puff Pastry One 6-pound boneless ham Two 17.3-ounce packages puff pastry (4 sheets)
2 large eggs, lightly beaten Two 8-ounce cans crushed pineapple 3/4 cup light brown sugar 2 tablespoons apple cider vinegar 5 cloves 2 tablespoons cornstarch 3 maraschino cherries Instructions: For the ham: Arrange 2 oven racks in the middle and bottom third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Put the ham cut-side down in the middle of one. Lay 1 sheet of puff pastry on a clean work surface and brush lightly with egg wash. Layer a second sheet on top and brush with egg wash. Repeat with the remaining sheets but do not brush egg wash on the top sheet. Roll the pastry with a rolling pin so it is 3 inches longer than the length of your ham and wide enough to drape over the ham completely. Cut off the extra 3 inches of pastry and set aside. Using a long sharp knife, score the pastry diagonally one way and then the other to form a diamond pattern, cutting halfway through the pastry layers.
Drape the pastry over the ham, pulling it gently to cover. Trim the excess pastry on the corners and set aside with the 3-inch-wide strip. Brush the wrapped ham with egg wash and bake on the middle rack until the pastry is golden and the ham is hot through (about 140 degrees F), about 2 hours.
For the pineapple top: Meanwhile, cut the 3-inch-wide pastry strip in half lengthwise on the diagonal so you have 2 long triangles. Cut the other pastry scraps into long thin triangles of various sizes. Transfer to the second prepared baking sheet, brush with egg wash and bake on the bottom rack until golden, rotating front to back half way through, about 30 minutes.
Combine the pineapple, sugar, cloves and vinegar in a medium saucepan. Bring to a boil and then reduce to a simmer and cook until reduced and slightly thickened, about 20 minutes. Combine the cornstarch with 1/4 cup water in a small bowl and mix until smooth. Stir the cornstarch mixture into the pineapple sauce, bring back to a boil and cook, stirring, until thickened, about 2 minutes. Remove the cloves. Transfer the sauce to a small bowl and top with the cherries.
Put the ham on a serving platter and arrange the baked triangles at the top of the ham in the shape of a pineapple crown. Serve with the pineapple sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63757,"Corn Chowder 1/4 pound lean bacon, chopped fine 1 large onion, medium diced 1 russet potato 5 cups chicken broth 5 cups water 6 ears of corn, shucked 1 red bell pepper, chopped fine 2 fresh jalapeno chilies, or to taste, seeded and chopped fine Salt and pepper, to taste 1 1/2 cups half and half Instructions: In a kettle cook the bacon over moderate heat, stirring, until it is crisp and golden and with a slotted spoon transfer it to paper towels to drain. Pour off all but 2 tablespoons of the fat from the kettle and in the remaining fat cook the onion over moderate heat, until soft. Add the potato, peeled, diced fine, stock, and water. Add the corn, cut from the cobs, the bell pepper, the jalapeno, and salt and pepper to taste and simmer the chowder for 1 hour. In a blender puree 2 cups of the chowder, return it to kettle, and stir in the half and half. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 63758,"Chicken Tenders 1 pound boneless, skinless chicken tenders Salt and pepper One 8-ounce container plain yogurt 2 cups finely ground, toasted bread crumbs Olive oil or pan coating Instructions: Preheat oven to 400 degrees F. Season chicken with salt and pepper. Pour yogurt into a shallow dish or plate. Pour bread crumbs into a separate shallow dish or plate. Dredge chicken through yogurt, shake off excess, place in crumbs, and coat all over. Gently shake off excess crumbs. Spray a large non-stick pan with olive oil or pan coating. Place tenders on the pan and bake for 6 minutes. Turn tenders over and bake another 6 minutes, or until tenders are crisp and cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63759,"Grilled Asparagus with Feta 1 pound asparagus 3 tablespoons chopped fresh thyme leaves 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup crumbled feta Instructions: Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours. Cover an outdoor grill with aluminum foil. Preheat grill to high heat. In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper. Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63760,"Triple Cremes Chicken Kiev 4 chicken breast halves 1/2 pound Explorateur or St. Andre cheese, very cold 1 tablespoon chopped fresh tarragon or chives 1 tablespoon finely-chopped garlic Salt and freshly-ground black pepper Flour 1 egg, beaten About 1 cup panko (prepared crumb coating available in Japanese markets) Vegetable oil, for deep-frying 1 bunch watercress Instructions: Skin and bone chicken breasts, removing all fat, sinew and tendons. With palm of your hand flatten each breast half on work surface. Holding a very sharp knife parallel to work surface, slit each half breast in two. Put fillets between two long sheets of wax paper, cut side up. Pound them with flat side of a heavy cleaver until almost transparent. Peel off top paper. Cut cheese into 8 even sticks. Place 1 stick, slightly diagonal on each piece of chicken. Sprinkle with 1/8 each of herbs and garlic; season with salt and pepper. Carefully roll up each piece of chicken, completely enclosing cheese. Seal ends by tucking them in or pressing them together. Dust each roll lightly with flour, brush with egg and roll in panko. Fry in oil heated to 350 degrees F until golden brown, 4 to 6 minutes. Drain on paper towels. To serve, arrange on a hot napkin on a warmed serving plate and garnish with crisp watercress. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63761,"Double-cl Queso Dip 1 shallot, finely diced 2 Campari or other small vine-ripened tomatoes, diced 1/4 cup roughly chopped fresh cilantro 1 tablespoon unsalted butter 2 serrano cl peppers, thinly sliced into rounds 1 red jalapeno pepper, thinly sliced into rounds Kosher salt 1 tablespoon all-purpose flour 1 cup milk 1 cup grated pepper jack cheese (about 4 ounces) 1 cup grated American cheese (about 4 ounces) Tortilla chips, for serving Instructions: Combine 1 tablespoon diced shallot, the tomatoes and half of the cilantro in a small bowl; set aside. Melt the butter in a medium saucepan over medium heat. Add the remaining diced shallot, the serranos, jalapeno and 1/2 teaspoon salt and cook, stirring, until the shallots are tender, about 3 minutes. Sprinkle the flour into the pan and cook, stirring, until completely absorbed, about 1 minute. Whisk in the milk and bring to a simmer; cook, stirring occasionally, until slightly thickened, about 4 minutes. Stir in the pepper jack and American cheese until melted, then remove from the heat; stir in the remaining cilantro. Transfer to a bowl and top with the tomato mixture. Serve with chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 63762,"Pizza with Pineapple and Ham 1 tablespoon yellow cornmeal Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows 3/4 cup homemade or purchased Marinara Sauce, recipe follows 1 1/3 cups grated pasteurized mozzarella 2 tablespoons grated Parmesan 4 canned pineapple slices, coarsely chopped 4 thin slices cooked ham, coarsely chopped 1/2 cup warm water (105 to 110 degrees F) 2 teaspoons dry yeast 2 cups all-purpose flour 1 teaspoon salt 3 tablespoons olive oil 1/2 cup extra-virgin olive oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Two 32-ounce cans crushed tomatoes 2 dried bay leaves Instructions: Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10- to 11-inch round. Transfer 1 dough to each prepared baking sheet.
Spoon the Marinara Sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately. Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 63763,"Halloween Chocolate-Covered Strawberries 6 ounces dark-green candy melting wafers 1 to 2 teaspoons coconut oil or vegetable shortening, if needed
1/2 cup dark-green sanding sugar, plus more as needed
12 large strawberries with green tops, rinsed and dried well
24 small candy eyeballs
1 ounce chocolate chips, optional
6 ounces white candy melting wafers 1 to 2 teaspoons coconut oil or vegetable shortening, if needed
12 large strawberries with green tops, rinsed and dried well
1 ounce black candy melting wafers or chocolate chips 6 ounces orange candy melting wafers 1 to 2 teaspoons coconut oil or vegetable shortening, if needed
12 large strawberries with green tops, rinsed and dried well
1 ounce chocolate chips Instructions: For the monsters: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth. Spread the sanding sugar in a small shallow bowl. Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Gently press the coated strawberry in the sugar, coating it completely (don\u2019t press too hard or you\u2019ll get too much sugar on the strawberry). Set leaf-side down on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate until set, about 10 minutes, keeping the remaining melted candy warm in the double boiler.
Spread a tiny bit of the remaining melted candy on the back of 2 candy eyeballs and press them on near the tip of the strawberry. Meanwhile, if you\u2019d like to make mouths on your monsters, melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe mouths onto the monsters. Let sit until eyes and mouths are set, about 10 minutes.
For the ghosts: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy melts start to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
Gather a strawberry at the leaves and dip into the melted candy, letting some but not all of the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet, letting the excess melted candy pool into the front to create the bottom of the ghost. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
Meanwhile, melt the black candy wafers or chocolate chips in a small bowl in the microwave, following the microwave instructions on the package if using candy wafers. Transfer to a piping bag fitted with a small plain tip. Once the white candy has set, pipe small ovals for the nose and eyes on each ghost and let set 10 to 15 minutes.
For the pumpkins: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler set over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
Meanwhile, transfer the remaining orange melted candy to a piping bag fitted with a plain tip. Once the coating on the strawberries has hardened, pipe vertical lines from top to bottom for the ribs on a pumpkin. Refrigerate until set, about 5 minutes.
Melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe eyes, mouths and noses on the pumpkins to resemble jack-o\u2019-lanterns and let set 10 to 15 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63764,"Beefy Po'Boy Bites 2 tablespoons vegetable oil One 2- to 3-pound beef chuck roast
10 to 12 cloves garlic Kosher salt and freshly ground black pepper
2 tablespoons hot sauce, such as Louisiana 1 cup beef stock
12 mini French rolls
4 tablespoons mayonnaise
6 ounces provolone picante, shredded
6 slices (lengthwise) dill pickles, cut in half crosswise 2 tomatoes, sliced thin
8 to 12 leaves romaine lettuce, shredded
Instructions: Preheat the oven to 300 degrees F. Heat the oil in a Dutch oven over medium-high heat until almost smoking. Rinse the chuck roast and pat dry with paper towels. With a sharp knife, make 10 to 12 deep slits in the roast large enough to hold a clove of garlic. Insert a clove of garlic into each slit so that it is completely embedded. Rub the roast with a little salt and pepper, then place into the hot oil. Sear on all sides until brown and crusty. Spread the roast with the hot sauce. Pour the beef stock and 1 cup water into the bottom of the pot and cover with the lid. Transfer to the oven and cook until the roast is falling apart, 3 to 3 1/2 hours. Using two forks, shred the meat in the pot. Set aside to keep warm. Raise the oven temperature to 425 degrees F. Cut the rolls in half and spread with mayonnaise on both sides. Place a generous portion of the shredded meat on the bottom half of each roll. Set the bottoms on a baking sheet and top each with a small amount of the provolone. Transfer to the oven to melt the cheese, 2 to 4 minutes. Remove the rolls from the oven and top each with pickles, tomatoes and shredded lettuce. Cover with the roll tops to make sandwiches. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 63765,"Stained Glass Wreath Cookies 1 (16-ounce) tube sugar cookie dough 1 bag assorted round hard candies (recommended: Lifesavers) 1 small tube white decorating icing 1 package silver dragees Instructions: Preheat oven to 350 degrees F. Line 2 sheet pans with silicone baking pads.
Slice dough log at 1/4-inch intervals and place onto prepared baking sheets spaced 1 inch apart.
Press a 1-inch round cutter into the center of each cookie round. Remove the small circle of dough and replace it with a round hard candy.
Bake in oven 8 to 10 minutes.
Remove from oven. While still warm, make a hole at the top of each cookie with a large straw. Place baking sheet on the cooling rack and cool completely.
When the cookies have completely cooled, use the decorative icing and evenly space 6 icing dots around the edges of each cookie. Lightly push the silver dragees into the icing dots. Allow icing to harden.
Place the 8-inch piece of ribbon through the hole at the top and tie the ends together.
Repeat with remaining cookies.
You can eat your cookies or hang them as ornaments on a Christmas tree or in a window. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 63766,"Mini Lemon Blueberry Charlottes 1/2 pt. heavy cream, chilled 2 tbsps. powdered sugar 2 tbsps. fresh lemon juice 1 tbsp. grated lemon peel 1/2 tsp. vanilla extract 2 (3 oz.) pkgs. prepared ladyfingers (48 ct.) 1 (12 oz.) jar Smucker's? Orchard's Finest? Northwoods Blueberry Preserves 1 pt. fresh blueberries Mint sprigs for garnish Instructions: BEAT cream, sugar, lemon juice, lemon peel and vanilla in chilled medium bowl with electric mixer on medium speed until soft peaks form. CUT ladyfingers apart. Arrange 6 in each (1/2-cup) dessert cup, covering the bottom and extending above rim of cup. Spoon 1 tablespoon blueberry preserves, 2 tablespoons lemon cream and 1 tablespoon fresh blueberries into each. Repeat one time. Cover. Chill 1 hour. GARNISH each charlotte with mint sprigs. Recipe can be assembled, covered and chilled several hours before serving. ","[Champagne, Prosecco, Sauvignon Blanc, Riesling]" 63767,"Fried Chicken Po' Boys Four 6- to 8-ounce boneless skinless chicken breasts, cut lengthwise into 1-inch-wide strips 2 cups buttermilk 1/2 cup hot sauce 2 teaspoons fine salt 1 teaspoon Cajun seasoning 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon freshly ground black pepper 2 cups all-purpose flour 2 tablespoons Cajun seasoning 1 teaspoon freshly ground black pepper 1 teaspoon baking powder 1 teaspoon fine salt 1 teaspoon confectioners' sugar Vegetable or canola oil, for frying 1/2 cup mayonnaise 3 tablespoons Dijon mustard 1 tablespoon dill pickle brine, plus pickle slices, for serving 1 tablespoon hot sauce 2 baguettes or long French loaves, split, buttered and lightly toasted 3 beefsteak tomatoes, thinly sliced Red Cabbage Slaw, recipe follows 1/3 cup olive oil 1/4 cup cider vinegar 3 tablespoons Dijon mustard 1 tablespoon granulated sugar 1 teaspoon mustard seed 1 clove garlic, minced One 16-ounce bag shredded coleslaw mix 2 cups shredded red cabbage 1/2 cup diced green onions Kosher salt and freshly ground black pepper Instructions: For the marinade: Put the chicken in a large bowl and add the buttermilk, hot sauce, salt, Cajun seasoning, garlic powder, paprika and black pepper and toss until the chicken is coated. Refrigerate for 4 hours or up to overnight. For the seasoned flour: Combine the flour, Cajun seasoning, pepper, baking powder, salt and confectioners' sugar in a large shallow dish or paper bag.
Remove the chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate. Fill a large cast-iron skillet halfway with oil and fit the skillet with a deep-frying thermometer. Heat to 350 degrees F. Line a baking sheet with paper towels and set a cooling rack on top. Add 5 or 6 pieces of chicken at a time to the oil and cook for 3 to 4 minutes, then flip and cook until the chicken is golden brown and juices run clear when pierced, 3 to 4 minutes more.
Remove to the prepared cooling rack and let sit for 5 minutes. (See Cook's Note.) For the sandwiches: Meanwhile, mix together the mayonnaise, Dijon, pickle brine and hot sauce in a small bowl. Spread the mixture on both sides of the baguettes. Lay the pickles and tomatoes on top of the mayonnaise on one side of each piece of bread. Add a few chicken pieces to each. Top with some Red Cabbage Slaw and the top pieces of bread. Cut each loaf in half, then cut into 8 to 10 portions. Serve with lots of napkins! Combine the oil, vinegar, Dijon mustard, granulated sugar, mustard seeds and minced garlic in a bowl and whisk together. Add the coleslaw mix, cabbage and green onions and toss lightly. Taste the slaw, then add salt and pepper to your liking. Serve right away or chill up to overnight. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63768,"Spicy Pineapple Marinade for Chicken 1/2 medium ripe pineapple, peeled, cored, coarsely chopped 2 jalapeno chilies, seeded, chopped 2 garlic cloves, minced 1 cup unsweetened pineapple juice 1/2 cup fresh lime juice 1/4 cup chopped fresh cilantro 1 teaspoon grated lime peel 8 chicken breast halves (with skin and bones) 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons honey Instructions: Puree pineapple, jalapenos and garlic in blender until almost smooth. Add pineapple juice, lime juice, cilantro and lime peel and process until blended. Pour marinade into large glass baking dish. Add chicken, turn to coat. Cover and refrigerate 4 to 6 hours. Prepare barbecue or preheat broiler. Remove chicken from marinade. Season with salt and pepper. Pour 1/2 cup marinade into small bowl. Whisk in honey. Brush mixture over chicken. Season chicken with salt and pepper. Grill or broil until cooked through, turning frequently and basting with honey marinade, about 30 minutes. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 63769,"Shortcut Moroccan Vegetable Tagine with Couscous 2 tablespoons extra-virgin olive oil 1/2 medium yellow onion, cut from root to tip into 1/4-inch-thick slices One 15.5-ounce can chickpeas, drained 1/3 cup golden raisins or chopped dried apricots 1 tablespoon harissa or 2 teaspoons Sriracha, plus more for serving
3/4 teaspoon ground cinnamon 3/4 teaspoon ground cumin Kosher salt and freshly ground black pepper 3 whole peeled canned tomatoes One 10-ounce package frozen diced butternut squash 1/3 cup pitted green olives, smashed with the side of a knife 1 cup couscous 2 tablespoons chopped fresh cilantro Instructions: Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until browned, about 7 minutes. Add the chickpeas, raisins, harissa, cinnamon, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until the spices are toasted, about 30 seconds. Working over the skillet, rip the tomatoes into large chunks with your hands and add to the skillet; add 2 cups water. Reduce the heat to medium-low, cover and simmer until the tomatoes and chickpeas have softened, about 12 minutes. Stir in the squash and olives, cover and cook until the squash is tender, about 5 minutes. Stir gently, so as not to break apart the squash too much, and simmer, uncovered, until the sauce is slightly thickened, about 5 minutes. While the tagine simmers, prepare the couscous according to the package directions. Remove the tagine from the heat, and stir in the cilantro. Taste and season with more salt, pepper and harissa, if desired. Divide the couscous among four plates, and spoon the tagine over it. Serve with additional harissa on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 63770,"Prosecco with Raspberry Cassis Ice Cubes 1/3 cup crme de cassis 1 tablespoon lemon juice
6 raspberries
One 750-ml bottle prosecco
Instructions: Stir together the cassis, lemon juice and 1 cup water. Divide the mixture among 6 slots of an ice cube tray; insert a raspberry into each. Freeze until solid, 1 to 2 hours. Drop the ice cubes into 6 Champagne flutes. Top off with prosecco. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 63771,"Curried Goat 1 1/2 pounds goat leg or mutton shoulder, trimmed and cut into 1-inch cubes 2 medium onions, 1 sliced into rings, the other finely diced 1 green bell pepper, cut into 1-inch cubes 2 ounces Worcestershire sauce 2 cloves garlic, crushed 2 bay leaves Freshly ground salt, to taste Freshly ground pepper, to taste 24 ounces shredded coconut 40 ounces boiling water 1/2 cup clarified butter 4 Jamaican peppers, seeded and finely diced 5 teaspoons Madras curry powder 1 teaspoon allspice 2 ounces tomato ketchup 1 tablespoon red currant jelly 1 lime, juiced 1 teaspoon arrowroot mixed with 1 tablespoon water 4 ounces sour cream Instructions: Place meat in bowl and cover with onion rings. Add green peppers and Worcestershire sauce. Insert garlic and bay leaves in between the meat, season well with salt and pepper and marinate for 3 hours covered, in the refrigerator. Place coconut in a separate bowl and cover with boiling water. Let stand for 1 hour. Skim off 3/8 cup cream that collects on top. Heat 1/4 cup clarified butter in a large skillet over high heat. Stir in diced onion and Jamaican peppers and fry. Add curry powder and allspice. Stir and reduce heat to low. Meanwhile, remove marinated meat from bowl and dry very thoroughly on a towel. Reserve vegetables. Pour remaining butter into casserole over high heat and add goat cubes 1 at a time, coating each with butter. Fry until brown. Add reserved vegetables and marinade to onion and pepper pan. To the frying meat, add ketchup, jelly, and coconut cream. Pour vegetable curry into pan with meat, add lime juice, and reduce heat to low, stirring constantly. Cook covered, for 30 minutes, then uncover and cook for 60 minutes more to reduce. Just before service, stir in arrowroot to thicken sauce. To serve, stir in sour cream and serve hot. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Pinot Grigio]

" 63772,"Shrimp and Grits with Creamed Spinach, Tomato Confit and Smoked Bacon Gastrique 1 pint grape tomatoes 1 green tomato, cored and cut into 1/2-inch dice
1 red onion, cut into 1/2-inch dice
5 cloves garlic, peeled and smashed on cutting board with broad side of chef's knife.
2 ounces bacon fat, melted
1/4 cup extra-virgin olive oil
5 sprigs fresh thyme
2 bay leaves, fresh if possible
1 sprig fresh rosemary
1 sprig fresh sage
Salt and pepper
Pinch of sugar
2 pounds fresh, mild shrimp (16/20 count), peeled and deveined (shells reserved) Salt and pepper 2 tablespoons clarified butter
3 cups heavy cream 1 pint chicken broth, plus more if necessary
1 pint corn stock (made by boiling corn cobs in water for 1 hour)
1 stick (8 tablespoons) unsalted butter 2 tablespoons fresh thyme, finely chopped 1 tablespoon minced garlic
Salt 1 pint quick-cooking grits, such as Anson Mills Antebellum Quick Grits Cracked black pepper 4 tablespoons unsalted butter 1/2 Vidalia onion, rough chopped
1 bay leaf, fresh if possible
2 tablespoons minced garlic
Salt 3/4 cup heavy cream
2 tablespoons olive oil
2 pounds baby spinach
1/2 pound thick-cut smoked bacon, cut into (small) 1/4-inch dice 1/2 yellow onion, peeled and cut into (small) 1/4-inch dice 2 garlic cloves, peeled, smashed and chopped finely
1/2 cup brown sugar
1/2 cup Marsala wine
1/2 cup sherry wine
1/2 cup sherry vinegar
Instructions: For the tomato confit: Preheat the oven to 220 degrees F. Combine the grape tomatoes, green tomato, red onion, garlic, bacon fat, olive oil, thyme, bay leaves, rosemary, sage and a pinch each of salt, pepper and sugar in a small casserole dish. Cover the casserole with foil and place it in the center oven rack. Let cook for at least 2 hours. Carefully remove the foil and inspect the confit: The grape tomatoes should be wilted, but not popped, and the red onions should be nice and brightly translucent. Discard the herb sprigs and bay leaves and keep the confit covered near the stove until ready to plate. For the shrimp: Heat an 11-inch saute pan over medium-high heat. Season the shrimp with salt and pepper and keep dry. Warm the butter in the pan. In batches, sear the shrimp on both sides for 2 minutes in butter. Transfer the shrimp to a plate and keep warm. Reserve the pan and drippings for the spinach. For the grits: Combine the cream, chicken broth, corn stock, butter, thyme and garlic in a 4-quart saucepan over medium-high heat and cook until boiling. Season the liquid lightly with salt. Slowly stir the grits into the liquid. Once all the grits are incorporated, turn the heat down to low and cook, stirring every minute or so, until cooked, about 10 minutes. You will know the grits are done when there's still a little texture, but the grains don't stick to your teeth. Finish with some cracked black pepper and cover until plating. If the grits become thick after standing, adding warm chicken stock will help to thin them. For the shrimp creamed spinach: Heat the butter in a medium saucepan over medium-high heat. Add 2 cups of the reserved shrimp shells and sear until the shells are bright and release a nice shellfish aroma, 2 to 3 minutes. Add the Vidalia onion, bay leaf and 1 tablespoon of the garlic and cook an additional 2 minutes. Reduce the heat, add the cream and simmer until thickened and reduced slightly, 10 to 12 minutes. Strain through a mesh strainer and reserve. Bring a medium pot half full of salted water to a boil. In the meantime, place a large bowl of ice water nearby. When the water is boiling, add the spinach and blanch for about 30 seconds. Use tongs and carefully remove the spinach to the ice water. Drain with a colander and set aside to let dry for a few minutes. In the same pan used to sear the shrimp, heat the olive oil over medium-high heat. Add the spinach and cook until just beginning to wilt, 2 to 3 minutes. Add the remaining 1 tablespoon garlic and the shrimp cream and cook until the cream thickens. For the bacon gastrique: Cook the bacon in a 2-quart saucepan over medium heat until almost crispy, about 10 minutes. Add the onion and garlic and sweat lightly over medium heat until translucent. Add the brown sugar, Marsala, sherry wine and vinegar and cook until reduced, about 15 minutes, then taste. The gastrique should be rather on the thin side--chunky and sweet with a nice acidity and dark in color. Cover and keep warm until ready to plate. To serve: Scoop about 1 cup grits each in the center of 4 entree bowls. Divide the cream spinach among the bowls, placing it in the middle, standing tall on the grits. Arrange 6 to 8 shrimp around the spinach in each bowl. Next, spoon the warm confit tomato on top of the cream spinach. Finish with a spoon of the smoked bacon gastrique around the edge of the bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63773,"Peachy Breakfast Mug Cake 1/2 cup rolled oats 1/2 cup whole milk
1/4 cup frozen peaches, thawed
2 tablespoon peach preserves
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1 tablespoon butter, softened 1 tablespoon vanilla yogurt
1/2 teaspoon honey
Instructions: Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture. Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done. Top with the yogurt and a drizzle of honey. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 63774,"Taco-Stuffed Potato Skins 8 small russet potatoes (about 4 pounds), washed and dried 2 tablespoons olive oil
2 large onions, finely chopped
2 small jalapenos, seeded and finely chopped
2 pounds lean ground beef
1/3 cup tomato paste (from a 6-ounce can)
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon freshly ground pepper
1/2 cup heavy cream
2 cups grated Cheddar 3 green onions (scallions), finely chopped
3 tomatoes, chopped
2 avocados, chopped
Chopped fresh cilantro, for garnish
Sour cream, for serving, optional
Instructions: Preheat the oven to 400 degrees F. Put the potatoes on a baking sheet and roast until easily pierced with the tip of a sharp knife, about 1 hour. Let cool slightly. Do not turn the oven off. Halve the potatoes lengthwise. Using a small spoon, gently scoop the potato flesh into a bowl, leaving about 1/2 inch on the skins. Set the skins aside. Reserve the potato flesh for another use. Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the beef and continue to cook, stirring often, until the beef is cooked through.
Stir in the tomato paste, cumin, chili powder, garlic powder, salt and pepper to combine and cook 1 minute more. Add the heavy cream and cook, stirring, until incorporated and heated through, about 1 minute. Spoon the beef mixture into the hollowed-out potato skins. Put the potato skins on a parchment-lined baking sheet. Sprinkle with the Cheddar and bake until the cheese is melted, about 3 minutes. Transfer to a platter and top with the green onions, tomatoes, avocados, cilantro and sour cream if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 63775,"Shrimp-Stuffed Jalapeno Poppers 12 medium jalapeno peppers 12 large shrimp, peeled and deveined, tails intact Kosher salt 1 1/2 cups all-purpose flour 3/4 cup cornstarch 1 teaspoon Old Bay Seasoning 1 cup lager-style beer Vegetable oil, for frying Malt vinegar, for serving Instructions: Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out. Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl. Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63776,"West African Peanut Soup with Chicken 3/4 cup roasted and shelled peanuts 2 tablespoons peanut or neutral oil, like grapeseed or corn 1 medium red or white onion, chopped 1 tablespoon minced fresh ginger 3 cloves garlic, minced (1 tablespoon) 1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks Pinch of cayenne Salt and freshly ground black pepper 6 cups stock or water 2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices 8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use) 1/2 pound collards or kale, washed and cut into wide ribbons 1/4 to 1/2 cup peanut butter, chunky or smooth Instructions: Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes. Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 63777,"Jamie's Bruschetta 4 slices of sourdough bread 2 bulbs leftover roasted fennel, roughly sliced A few sprigs fresh basil, leaves picked and chopped, smaller leaves reserved 1 fresh red cl, finely chopped Juice of 1 lemon Extra-virgin olive oil Sea salt and freshly ground black pepper 2 ounces/ 50 g Parmesan cheese 1 (1 1/2-ounces/ 125 g) ball buffalo mozzarella 1 clove garlic, unpeeled and halved Instructions: Put your bread slices onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the cl. Squeeze in the lemon juice, add a good drizzle extra-virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together. Have a quick taste to make sure the seasoning is right and add a bit more lemon juice or salt, if needed. When the bread is nice and charred, rub the cut side of the garlic all over it. Drizzle with some extra-virgin olive oil then top with a small handful of your fennel mixture. Tear the mozzarella into quarters and place one on each bruschetta. Top with some thin shavings of Parmesan, a few little sprinkles of cl and the reserved basil. And just like that you've got a lovely lunch. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 63778,"Ode to the Rooster 1 1/2 cups shredded best-quality sharp cheddar cheese 1/2 cup mayonnaise 1/4 cup drained, chopped pepperoncini Kosher salt and freshly ground pepper 4 large Hawaiian sweet rolls (or potato rolls) 4 prepared fried boneless chicken breasts Hot sauce, for serving Instructions: Pulse the cheese, mayonnaise and pepperoncini in a food processor until combined. Season with salt and pepper. Cover and chill at least 3 hours. Slice the rolls; place a chicken breast on each roll and top with about 2 tablespoons of the cheese mixture. Wrap the sandwiches in foil and keep chilled until ready to use. Preheat a grill to medium. Place the foil-wrapped sandwiches cheese-side down on the grill and heat through, flipping once, 3 to 5 minutes per side. Serve with your favorite hot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 63779,"Fried Ham Deviled Eggs 12 large eggs 4 tablespoons unsalted butter 7 slices deli ham (about 4 ounces) 1/4 cup mayonnaise 1/4 cup relish 2 tablespoons Sriracha Kosher salt and freshly ground pepper 1/2 cup diced roasted red peppers Microgreens, for garnish Instructions: Place the eggs in a large wide pot and cover with cold water by 1 inch. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes. Drain and run under cold water until cool. Meanwhile, melt the butter in a large skillet over medium-high heat. Working in batches, add the ham and fry until browned on both sides, 3 to 4 minutes. Remove to a paper towel?lined plate, then finely chop. Peel and halve the eggs. Carefully scoop out the yolks into a medium bowl and place the whites on a plate. Add the mayonnaise, relish and Sriracha to the bowl with the yolks; season with salt and pepper and mix and mash until smooth (or use a food processor to speed up this process). Stir in about three-quarters of the fried ham. Transfer the yolk mixture to a piping bag and pipe into the egg whites. Top with the roasted red peppers and the remaining fried ham. Garnish with microgreens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63780,"Cannoli 1 1/2 cups flour, plus extra for dusting 1 tablespoon sugar 1/2 teaspoon ground cinnamon Pinch kosher salt 2 tablespoons cold butter, cut into pea-size pieces 1 egg, separated 1/4 cup marsala 1/4 cup cold water 5 cups peanut or other neutrally flavored oil, for frying 2 pounds ricotta 2 cups powdered sugar, plus more for dusting 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 2 cups mini chocolate chips, plus more for sprinkling Instructions: For the shells: In a food processor, combine the flour, sugar, cinnamon, and pinch of salt. Add in the butter and egg yolk. Pulse until the mixture looks like grated cheese. Add in the marsala and pulse. Add a few drops of water and pulse. Continue to do this until the mixture comes together in a ball. You may not need to add all of the water. Dump the mixture out onto a clean work surface. Work the mixture gently into a ball and squish into a disk. Wrap in plastic wrap until ready to use. Place the oil in a large, wide pot and bring to 350 degrees F over medium-high heat. Set a cooling rack over a sheet pan. To roll the dough out by hand, dust a work surface lightly with flour. Cut the dough in half; start with half the dough and keep the other half covered until ready to use. Roll each half out to 1/8-inch thick. If using a pasta roller, set the pasta roller on the widest setting (number 1). Use your hands to flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice, dusting it with flour in between rolls if it feels sticky, and then fold in half. (When rolling out pasta dough, always hold the pasta on the tops of your hands with your palms down. If you hold it fingers up you will create stretch marks). Move the roller to the next setting (number 2) and run the dough through. Continue to run the dough through the machine, reducing the opening (or moving the setting to the next largest number) in between every roll. Stop when you get to the correct thinness, this will be around number 5 on the dial, but every machine is different and you will have to be the judge of your own thickness. Using a pastry wheel, cut the dough into 3-inch squares. Keep the squares covered until they are ready to be fried. Repeat this process with the other half of the dough. Beat the egg white with 2 tablespoons of water. Wrap the first batch of dough squares around metal cannoli tubes so that the points of the square overlap to close. Brush the overlapping points with the beaten egg white to seal shut and press to secure. Fry the dough shells in the heated oil until they are brown and crispy, 3 to 4 minutes. Use tongs to remove the shells from the oil and drain on the cooling rack. When the shells and tubes have cooled enough to handle, gently slide the metal tubes out of the shells. Repeat the process with the remaining dough squares. For the filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the ricotta, sugar, cinnamon, and vanilla. Mix together until smooth and creamy. Stir in the chocolate chips and taste to make sure it is delicious. Place in a pastry bag with a large enough tip to allow the chocolate chips to pass through. To assemble: Pipe the filling into the shells and sprinkle each end with a few more chocolate chips. Dust with powdered sugar. Do not fill them until you plan to serve them or the shells will get soggy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63781,"Steak Fresca Taco 1 jar hot sauce, such as Try Me Tiger 2 tablespoons brown sugar
Pinch red pepper flakes
1 1/2 pounds skirt steak 1/2 cup arugula 1/2 cup thinly sliced radicchio
1 clove garlic, crushed
Juice of 2 limes
2 to 3 teaspoons crema
Salt and pepper 1 ear corn, grilled and kernels removed Seeds from 1 pomegranate
2 jalapenos, seeded and diced
1 cup fresh cilantro leaves
Juice of 3 limes 2 cloves garlic, crushed
Salt and pepper
Corn tortillas Chopped fresh cilantro
Crumbled cotija cheese Lime wedges
Shaved radishes
Instructions: For the skirt steak: Combine the hot sauce, brown sugar and red pepper flakes in a bowl. Add the skirt steak and set aside to marinate. For the radicchio and arugula slaw: In a bowl, toss together the arugula, radicchio, garlic, lime juice, crema and some salt and pepper. For the pomegranate-corn pico: In a bowl, mix together the corn kernels, pomegranate seeds, jalapenos, cilantro, lime juice, garlic and 1/2 teaspoon each salt and pepper. Finish the skirt steak: Grill the skirt steak over medium heat for about 5 minutes per side. Let rest, then thinly slice against the grain. For each taco: Warm a tortilla and set it on a plate. Top with 2 to 3 tablespoons of the slaw, 3 or 4 thin slices of steak and 2 to 3 tablespoons of the pico. Finish with cilantro, cotija, a lime wedge and some thinly sliced radishes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 63782,"Sweet Potato Turnip Gratin 2 cups heavy cream 3 cloves garlic, smashed
1 bundle fresh thyme
Pinch cayenne
Kosher salt
1/2 stick butter, plus more for greasing 2 pounds turnips, peeled and very thinly sliced 1 1/2 cups grated Parmigiano-Reggiano 1 pound sweet potatoes, peeled and very thinly sliced Instructions: Preheat the oven to 375 degrees F. Place the cream, garlic, thyme and cayenne in a saucepan, and season with salt. Taste to make sure it is adequately seasoned. Bring to a boil and then turn off the heat. Steep the mixture for 15 to 20 minutes. Grease the baking dish and layer in one-third of the sliced turnips. Sprinkle one-sixth of the grated cheese over the turnips and dot with one-sixth of the butter. Remove the thyme and garlic from the cream and pour one-sixth of the cream over the turnips. Repeat the layering five more times, alternating the turnip with sweet potato, until all of the ingredients are used up, for a total of six layers. Cover the dish with foil, place on a baking sheet and bake for 35 to 40 minutes. Remove the foil and bake until golden, another 20 minutes. When done, a fork should slide in and out of the center of the dish easily. Rest the dish 10 to 12 minutes, then serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 63783,"Spicy Salmon Roll 1/4 cup mayonnaise 2 tablespoons gochujang
1 teaspoon fish sauce
1 sheet nori 1 cup cooked sushi rice
2 or 3 thin slices salmon
Scallions, julienned
Instructions: For the spicy mayo: In a small bowl, mix the mayonnaise, gochujang and fish sauce until thoroughly combined. For the sushi roll: On a sushi mat lay down the nori. Spread the sushi rice over the nori in an even layer. Place the salmon horizontally over the bottom third of the sheet, about 1 inch from the edge. Top with some scallions. Roll up tightly and cut into 4 pieces. Garnish with the spicy mayo. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 63784,"Cornish Game Hens with Wild Rice Stuffing 6 tablespoons unsalted butter, divided 1/4 cup finely chopped onion 2 tablespoons finely chopped celery 1 teaspoon finely chopped fresh thyme leaves 1 1/2 cups cooked wild rice 1 tablespoon minced flat-leaf parsley, plus sprigs for garnish 1/3 cup toasted pecan pieces, broken 2 tablespoons dried cranberries 2 tablespoons dried currants 4 dried apricots, diced Kosher salt and freshly ground black pepper 4 Cornish hens, patted dry 1 tablespoon balsamic vinegar Instructions: In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine. Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]" 63785,"Watermelon-Mint Iced Tea (Greek Inspired) 8 cups chopped seeded watermelon 7 black tea bags
2 tablespoons clover honey
1/2 cup fresh mint leaves
Fresh mint sprigs, for garnish, optional Instructions: Puree the watermelon in batches until smooth, then strain into a pitcher. Cover and refrigerate until very cold. Bring 6 cups water to a boil in a medium saucepan. Remove from the heat, add the tea bags and honey and let steep 5 minutes. Add the mint leaves, cover and refrigerate until cold. Discard the mint leaves and add the tea to the watermelon juice. Serve over ice in tall glasses with mint sprigs, if desired. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 63786,"Elephant Cookie Dough Pops 1/2 stick (4 tablespoons) unsalted butter, at room temperature 1/4 cup brown sugar
1/4 cup granulated sugar
1 cup all-purpose flour
1/4 teaspoon fine salt
Pinch baking soda
2 tablespoons milk
1/2 teaspoon vanilla extract
2/3 cup chopped candied walnuts
Black melting chocolate disks White melting chocolate disks
Blue melting chocolate disks
Small dehydrated marshmallows (such as those that are in a packet of hot chocolate mix)
Confetti sprinkles Black edible marker
Instructions: Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugars together, about 3 minutes. While the butter and sugars are beating, sift the flour, salt and baking soda into a separate bowl. Add the milk and vanilla to the mixer and beat on low speed until combined. Add the dry ingredients to the mixer and beat on low speed to combine. Add the walnuts and stir to combine. Line a baking sheet with parchment paper. Scoop 12 balls with a 1-ounce cookie scoop and put on the sheet. Freeze for 15 minutes. Put 2 parts black melting chocolate disks to 1 part white in a double boiler and stir to melt completely. Remove from the heat and let cool slightly before dipping the pops. Dip the end of a lollipop stick into the melted chocolate and insert into the center of a cookie ball. Repeat with the remaining sticks and cookie balls. Place back into the freezer for 15 minutes. Use the wide end of a pastry tip to cut a crescent moon shape from 24 blue melting chocolate disks. Attach it with the curve up on the front of the cookie pop with a dot of melted chocolate to form the trunk. Attach the marshmallows to the bottom of the pop for feet. Put back into the freezer for 10 minutes to set. Dip the entire pop into the melted chocolate to cover and coat. Let the excess drip over a bowl. Stick each pop into a floral foam to hold while you dip the remaining cookie pops. Place into the refrigerator if needed to set the chocolate. Attach blue candy melt disks to the sides of the pop for ears and use confetti sprinkles for eyes. Dot each eye in the center with an edible marker to make a pupil. Add a mouth and nose with the edible marker. Keep the pops in the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63787,"Orecchiette with Bacon, Lemon and Cream 12 slices bacon, cut into 2-inch strips 1 1/2 cups heavy cream
1/4 cup full-fat sour cream
Kosher salt and freshly cracked black pepper
Grated zest and juice of 1 lemon, plus additional juice to taste
2 teaspoons Worcestershire sauce, preferably Lea & Perrins 1 pound dried orecchiette pasta, preferably De Cecco 1/2 cup minced fresh chives
Instructions: Cook the bacon: Heat a medium skillet over medium-high heat and add 1/2 cup water and the bacon slices. Cook until all of the water evaporates and the bacon becomes crispy, 8 to 10 minutes. Transfer the bacon to a kitchen towel to drain, reserving the fat in a separate bowl. Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with 2 teaspoons salt and 1 teaspoon pepper. Simmer the cream mixture over medium heat, whisking, until it thickens, 5 to 8 minutes. Add the lemon zest, lemon juice and Worcestershire sauce. Set aside. Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil and season with 1/2 cup salt. The pasta water should taste like seawater. Add the orecchiette to the boiling water and stir with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. Cook until the pasta is al dente (chewy but not hard or raw tasting), 6 to 8 minutes. Drain the pasta in a large colander, reserving 1/2 cup of the pasta water in case you need it to adjust the sauce. Finish the dish: Reheat the pasta sauce over medium heat until it simmers gently. Add the pasta to the skillet and toss to coat in the sauce. Remove the skillet from the heat and allow the pasta to rest for 2 minutes. Taste for seasoning. Stir in the bacon, some of the reserved bacon fat, an additional splash of lemon juice, chives and pasta water (if needed) to make a sauce that lightly coats the pasta. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 63788,"Asian Duck Confit with Citrus Pea Sprout Salad 3 cups coarse sea salt 4 cups brown sugar 1 bunch thyme 1 bunch mint 1 bunch cilantro, washed, dried 10 sliced shallots 10 sliced cloves garlic 1/2 cup five-spice powder, toasted 1/4 cup black peppercorns 8 Thai bird chiles, roughly chopped 5 stalks lemongrass, roughly chopped 1 large ginger root, washed, sliced skin on 8 to 10 legs, washed and patted dry 8 pound bag duck fat 1 lemon, juiced 1 lime, juiced
1 orange, juiced
1/2 cup extra-virgin olive oil
1 tablespoon white truffle oil
1/4 cup chopped chives
1/4 cup picked chervil leaves
Salt and black pepper
Salt and black pepper 1 pound sprouts Instructions: Duck Confit: Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides. Citrus Pea Sprout Salad: For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
Plating: Place a small mound of the salad on a plate and top with two duck legs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 63789,"Sweet Pepper Pickles 2 green peppers, chopped 2 yellow peppers, chopped 2 orange peppers, chopped 2 red peppers, chopped 1 large red onion, chopped 3 cups vinegar 1 cup water 1 cup sugar 5 cloves garlic 1 teaspoon dill seeds 1 teaspoon mustard seeds 1 teaspoon celery seeds Instructions: In a large pot, combine peppers, onion, vinegar, water and sugar. Simmer for 15 minutes. to each jar, add 1 clove garlic and each of the seasonings. Pack peppers into hot jars leaving 1/4-inch headspace. Adjust 2-piece caps. Process 10 minutes in boiling water canner. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63790,"Grilled Chicken Marbella Panzanella 1/2 cup pitted Spanish green olives, halved, plus 2 tablespoons olive brine 1/3 cup red wine vinegar 1/4 cup apricot preserves 1/4 cup capers with brine 1/4 cup packed light brown sugar 1 tablespoon fresh oregano leaves, chopped 1/3 cup plus 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1 1/2 pounds ripe but firm stone fruit, such as plums, apricots, peaches, nectarines or a mix, cut into wedges 1 1/2 pounds boneless skinless chicken breasts, cut in half parallel to the cutting board 3 cloves garlic, chopped 1/2 cup dry white wine (or 1/4 cup white wine vinegar mixed with 1/4 cup water) Four 1-inch-thick slices day-old sourdough or other country-style bread (about 8 ounces) 2 romaine hearts, quartered lengthwise, root ends kept intact Instructions: Whisk the olives, olive brine, vinegar, apricot preserves, capers and brine, brown sugar, oregano, 1/3 cup of the olive oil, 1 tablespoon salt and several grinds of black pepper in a medium bowl until the sugar and salt are dissolved. Combine 1/4 cup of the dressing with the fruit in another medium bowl, cover and marinate for 30 minutes at room temperature. Combine 1/4 cup of the remaining dressing with the chicken in a third medium bowl, cover and marinate for 30 minutes in the refrigerator. Reserve the remaining dressing. Preheat a large grill pan or a grill over medium-high heat. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant and softened but not brown, about 1 minute. Add the wine, bring to a boil and cook until reduced by half, about 3 minutes. Add the reserved dressing, bring to a boil and cook until slightly thickened, about 5 minutes. Keep warm. Grill the chicken and fruit, flipping the chicken halfway through and turning the fruit frequently, until the chicken is cooked through and the fruit is caramelized, 5 to 7 minutes. Transfer to a cutting board and let rest. Grill the bread, flipping occasionally, until toasted, about 5 minutes. Transfer to a serving platter and tear into bite-size pieces when cool enough to handle. Right before serving, grill the lettuce, turning occasionally, until slightly wilted and charred in spots, about 3 minutes. Transfer to the serving platter and toss with the torn bread. Slice the chicken and arrange it, along with the fruit, over the bread and greens. Drizzle with the warm dressing and season with salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 63791,"Grilled Cheese Sandwiches Eight 1/2-inch thick slices country-style sourdough bread 12 ounces Monterey jack, farmhouse cheddar, gruyere, or imported Swiss cheese, thinly sliced 3 tablespoons unsalted butter 8 slices smoked bacon, cooked and broken into 1-inch pieces 2 vine-ripened tomatoes, sliced, and drained on paper towels for 5 minutes 2 vine-ripened tomatoes, sliced, and drained on paper towels for 5 minutes
8 slices baked ham Instructions: Place 4 slices of bread on a cutting board. Lay half the cheese slices on the bread. Lay the bacon, tomato, or ham on top of the cheese. Cover with the remaining cheese. Top with the remaining slices of bread and press down slightly.
Heat a large skillet over medium-low heat and melt a tablespoon of the butter. Carefully place 2 of the sandwiches in the pan, and cook until the bread browns and the cheese is slightly melted, about 5 minutes. Turn the sandwiches with a spatula and add a small hazelnut-size piece of butter to the pan. Cook until the other side of the sandwiches is toasted and the cheese is melted, about 3 to 5 minutes more. Repeat with the other sandwiches. (If at any time the bread starts to brown too quickly, lower the heat to prevent the bread scorching before the cheese melts.) Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63792,"Watercress, Strawberry and Almond Salad with Balsamic Honey Vinaigrette 4 cups trimmed watercress 1 cup sliced strawberries 1/2 cup sliced almonds, roasted 4 shallots, sliced thinly, or 1 tablespoon plus 1 teaspoon balsamic vinegar 1 tablespoon honey 1/4 teaspoon salt 1/3 cup olive oil Instructions: Place watercress, strawberries, almonds and shallots in a large salad bowl. In a small bowl, whisk together vinegar, honey and salt; whisk in olive oil until smooth and uniform. Pour vinaigrette over salad and toss gently. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 63793,"White Bean Soup with Escarole 2 tablespoons olive oil 1 onion, finely chopped 2 carrots, finely chopped 1 clove garlic, minced 4 cups chicken broth 2 (16-ounce) cans white cannellini beans, drained 4 fresh sage leaves, cut into chiffonade 8 ounces escarole or romaine lettuce, cut into chiffonade 1/4 cup chopped Italian parsley salt and pepper Instructions: Heat olive oil in a 4 quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender. If vegetables stick to saucepan, add some water, cover and continue to simmer. Add the garlic and saute for a moment. Add 1 of the cans of beans and mash with a potato masher. Add the other can of beans along with the broth and bring to a simmer with the sage. Simmer 10 minutes or until as thick as you like it. If too thick, add more water; if too thin, boil down until some of the liquid has evaporated. Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. Uncover, add parsley and adjust seasoning. Serve with bread and salad for a complete meal. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63794,"Warm Crispy Goat Cheese Canapes Salad 2 cups fine dried bread crumbs 16-ounce log fresh goat cheese, room temperature olive oil 6 cups mesculun salad greens fleur de sel, optional
1 tsp. dijon mustard 2 Tbsp. balsamic vinegar 1/3 cup extra virgin olive oil 2 tsp. finely chopped fresh parsley or chives 2 tsp. finely chopped tarragon salt and pepper, to taste Instructions: Place the bread crumbs in a pie plate or shallow bowl. Place the goat cheese on a 20-inch long piece of wax paper. Slice the cheese into 1/2-inch-thick rounds. Dip each goat cheese slice in bread crumbs to coat all sides. Place the rounds on a baking sheet or plate, cover with plastic wrap, and refrigerate until ready to cook up to 2 hours.
Heat 2 tablespoons olive oil in a heavy, flat-bottomed nonstick skillet on medium heat. Add the goat cheese slices in a single layer and saute until golden on both sides, turning once, about 1 1/2 minutes per side. Remove to a platter and saute the remaining slices, wiping out the pan to remove browned bits and adding more oil as necessary. In a large mixing bowl combine the Dijon mustard and balsamic vinegar. Gradually whisk in the olive oil in a thin stream. Add salt and pepper to taste. Stir in the Parsley and tarragon. Pour desired amount of dressing over mesculun greens. Add fleur de sel, if desired. Place sauteed goat cheese slices on top of salad. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63795,"Peach Party Punch Ice cubes 1 part white rum 1 part peach schnapps 2 parts peach puree Pink lemonade Fresh peach slice, for garnish Lime wedge, for garnish Instructions: Fill a martini shaker 2/3 full with ice. Add 1 part rum, 1 part peach schnapps, and 2 parts peach puree to the shaker and then top off with a little pink lemonade. Shake and strain into a martini grass. Garnish the glass with a peach slice and a lime wedge. ","[Moscato, Riesling, Pinot Grigio]" 63796,"Stuffed Artichokes 6 large artichokes 5 to 6 cloves garlic 2 to 3 tablespoons olive oil 3 pounds tomatoes 3 tablespoons chopped fresh basil leaves 3 tablespoons chopped flat-leaf parsley leaves Salt 1/2 tablespoon vinegar or lemon juice, optional 2 to 2 1/2 cups coarse breadcrumbs from a good country loaf 3/4 cup freshly grated Parmesan Instructions: Trim off and discard the stems of the artichokes, leaving about 1/2 inch. Scrub the artichokes clean under running water. Using sharp scissors, cut 1/2 inch off the top of each leaf, and with a very sharp knife slice about 1-inch off the top of the artichoke. To a large kettle of boiling salted water, add 2 or 3 whole garlic cloves and 1 tablespoon of olive oil. Cook the artichokes, covered, for 45 to 55 minutes, or until tender. Remove them carefully with tongs or a big slotted spoon, and place them upside-down on a rack to drain as they cool. To make the filling, cut the tomatoes into 1/4-inch dice and chop the remaining garlic. Mix the tomatoes and garlic with the chopped herbs, 1/2 teaspoon of salt, 1 1/2 tablespoons of olive oil, and a touch of vinegar or lemon juice if you want it. Stir in most of the bread crumbs, check the consistency, then stir in more as needed to make a fairly thick mixture. Finally, add the Parmesan. When the artichokes are cool enough to handle turn them right side up and gently pull open the leaves from the center of each one. Pull out the thin leaves from the very center and then scrape out the fibrous choke with a teaspoon. Spoon some of the filling into the center cavity of each artichoke, then spoon a bit more here and there between the leaves. Distribute it evenly between the 6 artichokes, using about 2/3 cup for each. A little bit more olive oil can be drizzled over the artichokes just before serving. Serve these at room temperature or chilled, and don't hold them longer than 3 or 4 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 63797,"Pears Stewed in Pomegranate Syrup 2 1/2 cups pomegranate juice 1/2 cup sugar 3 large pears 1 cinnamon stick 3 cloves 1/4 teaspoon ground allspice Sweet yogurt cream, or whipped cream Toasted, chopped hazelnuts, for garnish Instructions: Combine pomegranate juice and sugar in a saucepan. Peel, halve and core the pears, and drop them into the pomegranate juice mixture. Add the cinnamon stick, cloves and allspice, cover the pan, and cook the pears gently for 45 minutes to 1 hour, until they are tender. Strain the syrup, discarding the cinnamon and cloves. Let pears cool in the liquid, then transfer pears to a bowl. Boil the liquid until reduced to 1 cup, about 20 minutes. Pour the syrup over the pears and chill. To serve, drizzle a serving platter or individual plates with the syrup, place a pear half on each plate, drizzle with more syrup. Serve with a dollop of sweet yogurt cream and sprinkle with the toasted hazelnuts. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 63798,"Chicken with Herbed Goat Cheese 3 whole (6 split) chicken breasts, bone-in, skin-on 12 ounces Montrachet goat cheese, with garlic and herbs Fresh basil leaves Good olive oil Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 375 degrees. Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 63799,"Ombre Fruit Leather 4 ounces applesauce 4 ounces mango-flavored applesauce
4 ounces strawberry-flavored applesauce
4 ounces berry-flavored applesauce
Instructions: Preheat the oven to 175 degrees F. Line a half baking sheet with a silicon baking mat or parchment paper. If using parchment, leave 2 inches of excess paper on the sides to use as handles. Pour the plain applesauce against the short side of the pan. Use an offset spatula to spread the applesauce into an even, thin layer; it should cover a quarter of the surface area.
Repeat this process with the mango applesauce, strawberry applesauce and berry applesauce to fill the remaining spaces, creating an ombre pattern. Be sure all the colors are in an even layer no more than 1/4-inch thick. Carefully place the baking sheet into the oven without tilting the applesauce. (If using parchment, make sure the excess paper is tucked under the baking sheet in the oven, so the oven fan doesn't blow the paper onto the fruit leather before it is dry.)
Bake until firm to the touch, about 5 hours and 30 minutes.
Remove from the oven and set aside to cool for 15 minutes. Use scissors to cut the cooled fruit leather into eight 1-inch pieces. Remove the parchment paper (if using) and wrap the strips in wax paper. Store in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63800,"Foolproof Ribs with Barbecue Sauce 5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks) Kosher salt and freshly ground black pepper 1 recipe Barbecue Sauce (recipe follows) 1/2 cup vegetable oil 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1 cup (10 ounces) tomato paste 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup (8 ounces) hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Instructions: Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil. Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later. About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side. Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 63801,"Coney Island Chili Dogs 1 pound lean ground beef One 12-ounce jar chili sauce One 1.48-ounce packet chili seasoning 1/4 cup water 1 teaspoon Worcestershire sauce 1 tablespoon yellow mustard 1/2 teaspoon onion powder 8 beef hot dogs 8 hot dog buns Shredded Cheddar, to serve Chopped white onion, to serve Spicy Fries, recipe follows 2 tablespoons taco seasoning 1 teaspoon salt One 26-ounce bag frozen crispy French fries Instructions: In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces.
Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries. Preheat oven to 450 degrees F.
Combine taco seasoning and salt; set aside.
On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs. ","[Zinfandel, Syrah, Tempranillo, Malbec]" 63802,"Dulce de Leche Sandwich Cookies 1/2 cup blanched hazelnuts 1 cup all-purpose flour, plus more for dusting 3/4 cup cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/3 cup granulated sugar 2 large egg yolks 2 tablespoons hazelnut liqueur 1/2 teaspoon pure vanilla extract 3/4 cup dulce de leche Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Finely grind the hazelnuts in a food processor. Spread on a baking sheet; bake until golden, 12 minutes. Whisk the flour, cornstarch, 1/3 cup of the ground hazelnuts, the baking powder, baking soda and salt in a bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolks, liqueur and vanilla; beat until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Turn onto a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Dust the dough with flour and roll out into a 6-by-12-inch rectangle (1/4 inch thick) on a floured surface. Cut into 1 1/2-inch squares; arrange 1/2 inch apart on the baking sheets. Cut out circles from the middle of half of the squares using a small cutter. Refrigerate until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are golden on the bottom, 12 to 14 minutes. Let cool 5 minutes, then transfer to racks to cool completely. Stir together the dulce de leche and the remaining ground hazelnuts. Sandwich between the plain and cut-out cookies. Dust with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63803,"Sweet Basil Cheesecake Butter, for greasing the pan 1/2 cup (4 ounces) ricotta cheese, at room temperature 1/2 cup (4 ounces) cream cheese, at room temperature 1/3 cup (3 ounces) goat cheese, at room temperature 1 tablespoon sugar 1 large egg, at room temperature 1 large egg yolk, at room temperature Pinch fine sea salt 1/2 packed cup chopped fresh basil 2 tablespoons extra-virgin olive oil, for serving Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil. Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes. Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers. Serving suggestion: assorted crackers . ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 63804,"Roasted Acorn Squash Halves 1 large acorn squash rinsed (about 11/2 pounds) 2 tablespoons unsalted butter, melted Kosher salt and freshly ground black pepper Fresh thyme sprigs for garnish (optional) Instructions: Preheat oven to 425 degrees F. Halve the squash and scoop out and discard the seeds and strings. Put the squash halves on a baking sheet. Brush with the butter and sprinkle them with the salt and a few grinds of pepper. Roast until they are brown and tender, 50 to 55 minutes. Transfer the squash to a serving plate and garnish with fresh thyme sprigs if using. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 63805,"Strawberry Ice Cream 6 large eggs yolks 1/2 cup sugar 2 cups heavy cream Pinch fine salt 3 cups STRAWBERRY PUREE, recipe follows Special Equipment: ice cream maker 4 cups strawberries, hulled and halved 1/4 cup honey, plus more as needed 1 tablespoons freshly squeezed lime, plus more if needed Instructions: In a medium bowl lightly whisk the yolks together with a 1/4 cup of the sugar. Set aside. In a non-reactive saucepan combine the remaining 1/4 cup of sugar, 1 1/2 cups of the cream, and the salt. Heat the cream mixture over medium-high heat until just boiling. Remove from the heat; whisk the eggs constantly while gradually pouring the hot liquid into the yolks. Return the egg mixture to the saucepan. Cook the mixture while stirring constantly with a wooden spoon in a figure 8 motion, over medium-low heat, until thickened, about 5 minutes. When the ice cream mixture is properly cooked it coats the back of the spoon, is satiny thick, and free of any bubbles on the surface. (The ice cream base will taste slightly egg-y.) When the mixture is thickened pull it from the heat; add the reserved 1/2 cup cream, and strain it through a fine strainer into a medium bowl. Set the bowl of ice cream base in a bowl of ice and whisk until cool. Add the strawberry puree. Freeze the strawberry mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve. Put the strawberries and the honey in a medium saucepan, and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stir frequently, until the berries breakdown and get juicy, about 10 minutes. Remove from the heat and let cool. Add the lime juice. Taste and adjust the sweetness or tartness of the puree with more honey or lime if needed. Use now, or refrigerate for up to 3 days, or freeze for 1 month. Yield: about 3 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 63806,"Tomato and Cucumber Salad 2 to 3 large tomatoes, seeded and diced 1 English cucumber, diced
1/2 red onion, sliced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon dried basil
1 tablespoon chopped fresh parsley
1 teaspoon dried dill
Kosher salt and freshly cracked black pepper Instructions: Combine the tomatoes, cucumber, onion, olive oil, vinegar, basil, parsley, dill and some salt and pepper in a bowl and toss well. Refrigerate at least 20 minutes before serving, or up to overnight. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63807,"Grilled Middle Eastern Baba Ghanoush 2 medium eggplants, about 1 pound total 4 garlic cloves, coarsely chopped 1/4 cup tahini (sesame seed paste) 1 lemon, juiced 1 handful fresh flat-leaf parsley, coarsely chopped 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 2 tablespoons chopped roasted pistachios, for garnish Pita bread, cut into wedges, for dipping Instructions: Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them. For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.) When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible. In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping. ","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]" 63808,"French Onion Chicken Noodle Casserole 8 tablespoons (1 stick) unsalted butter 3 large yellow onions, thinly sliced
Kosher salt and freshly ground black pepper 2 tablespoons fresh thyme leaves 6 ounces wide egg noodles 1/2 cup sour cream
One 8-ounce package cream cheese, at room temperature, cut into chunks 1 cup grated Gruyere cheese
2 cups shredded skinless rotisserie chicken 1 cup crispy fried onions, such as French's 1/2 cup plain breadcrumbs Instructions: Preheat the oven to 350 degrees F. Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are very soft and just begin to brown, about 20 minutes. Add 1 tablespoon thyme and cook for an additional minute. Set aside. Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Reserve 1/2 cup of the pasta water. Drain the noodles and return them to the pot. While the noodles are still warm, add the cooked onions, sour cream, cream cheese, reserved pasta water and 1/2 cup Gruyere. Stir until the sauce is smooth and creamy and coats the noodles. Fold in the chicken. Season with salt and pepper. Transfer to a 2-quart baking dish. Microwave the remaining 5 tablespoons butter in a medium microwave-safe bowl until melted. Add the fried onions, breadcrumbs, remaining 1/2 cup Gruyere and 1 tablespoon thyme to the butter and toss until the breadcrumbs are coated. Sprinkle the buttered breadcrumb mixture evenly over the noodles to cover completely. Bake until the topping is golden brown, 35 to 40 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63809,"Sauteed Duck Breast with Wild Mushrooms and Carrot-Cauliflower Puree 1 pound assorted fresh mushrooms, such as porcini, oyster and chanterelles Four 6- to 8-ounce boneless Pekin duck breasts with skin Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 clove garlic, smashed 1/4 cup low-sodium chicken broth 3 tablespoons cold unsalted butter 1 1/2 tablespoons fresh lemon juice 2 tablespoons chopped fresh flat-leaf parsley Carrot-Cauliflower Puree, recipe follows Instructions: Clean and trim the mushrooms, then halve or quarter them lengthwise to accentuate the natural shapes of the different mushrooms. Score the duck skin in a crosshatch pattern with a small sharp knife. Season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Heat the oil in a medium skillet over medium-high heat until hot but not smoking, then add the mushrooms, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until the mushrooms are golden and any liquid they give off evaporates, 6 to 8 minutes. Add the broth, butter, lemon juice and parsley and cook, swirling the skillet, until the butter melts and the liquid forms a sauce. Keep warm. Heat a large heavy skillet over medium-high heat until hot, then add the duck skin-side down. Cook until the fat begins to render from the skin, about 2 minutes, and then reduce the heat to medium. Pour any excess fat from the pan as needed while cooking the duck (use a large spatula to hold the duck in place). Continue to cook the duck, uncovered, without turning, until the skin is golden brown and crisp, about 10 minutes. Turn the duck over and continue to cook until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 1 minute more. Transfer the duck to a cutting board and let rest 5 minutes. Slice each duck breast into 5 to 6 pieces diagonally. Divide the Carrot-Cauliflower Puree among 4 plates, then top with the sliced duck breasts. Spoon the mushrooms and sauce around the plates and serve. 3/4 pound carrots, cut into small pieces 3/4 pound cauliflower florets, trimmed and cut into small pieces Kosher salt and freshly ground black pepper 1/2 cup heavy cream Put the carrots and cauliflower in a heavy medium saucepan with 1 teaspoon salt, 1/2 teaspoon pepper and 1 cup water. Bring to a boil over medium heat, cover and lower the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Transfer the vegetables to a food processor. Add the heavy cream and process until very smooth. Return the puree to the saucepan, reheat over medium heat and season with salt and pepper. (The puree can be made up to a day ahead and reheated.) ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 63810,"Creamed Farmstand Veggies 2 tablespoons extra-virgin olive oil 3 small summer squash, cut into 1-inch rounds
1 cup small tomatoes
Kosher salt and freshly ground black pepper 4 cups dark leafy greens, lower stems removed, leaves cut into 1-inch pieces
1/2 cup low-sodium vegetable stock
1/2 cup heavy cream
One 5.2-ounce package soft cheese with garlic and herbs, such as Boursin Garlic and Herb Freshly cracked black pepper
2 teaspoons extra-virgin olive oil 1/2 cup crushed crackers
1/2 cup store-bought crispy onions, such as French's
2 tablespoons fresh parsley, finely chopped
Instructions: For the veggies: Place a large skillet over medium-high heat. Add the oil and heat until shimmering. Carefully place the squash and tomatoes in the skillet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook without stirring until squash is golden brown on both sides, about 2 minutes per side, and tomato skins begin to blister and crack. Remove the vegetables from the skillet and set aside. Add the greens and vegetable stock to the pan. Cook, stirring occasionally, until the greens have wilted and the liquid is reduced by half, about 5 minutes. Add the cream and cheese. Stir until the cheese melts and the cream thickens, about 3 minutes. Stir in the squash and tomatoes and cook for 1 minute more to warm through. Remove from heat. For the topping: Place a small nonstick pan over medium high heat. Add the oil and heat until shimmering. Sprinkle the crackers into the oil in an even layer. Cook until browned, 1 to 2 minutes. Remove from the heat and stir in the onions and parsley. Sprinkle over the creamed veggies when ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 63811,"Ham and Cheese Souffle Nonstick cooking spray 3 tablespoons canola oil 3 tablespoons all-purpose flour 1 1/2 cups milk, warmed 3 large eggs, separated, plus reserved egg whites from Eggs Benedict recipe 1 1/2 cups grated Cheddar 1/3 pound deli ham, diced 1 tablespoon spicy brown mustard 1/2 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray. Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham (reserve 1/3 cup of the ham for the Round 2 recipe Savory Bread Pudding) and mustard. Let sit and cool slightly while beating the egg whites. In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63812,"Lamb Burgers with Greek Yogurt Sauce 1/2 cup peeled and diced fresh ginger
6 cloves garlic, peeled
6 kaffir lime leaves 4 shallots, peeled
3 stalks lemongrass, white part pounded 5 pounds ground lamb
4 tablespoons curry powder
2 tablespoons Chinese white pepper 2 tablespoons dark soy sauce 1 tablespoon Worcestershire sauce 1 bunch fresh cilantro, minced
1 bunch fresh mint, minced 1 bunch fresh Italian parsley, minced
24 ounces Greek yogurt 1/2 cup fresh squeezed lime juice
4 tablespoons curry powder
2 tablespoons Chinese white pepper
2 teaspoons kosher salt 1 bunch fresh cilantro, minced
1 bunch fresh mint, minced 1 bunch fresh Italian parsley, minced
20 brioche buns, for serving 3 cups pea sprouts, for serving
Instructions: For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties. For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley. Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts. ","[Syrah, Malbec, Tempranillo, Grenache Blanc]" 63813,"Espresso Soda 2 cups sugar
1/4 cup espresso beans, crushed in a mortar and pestle
Ice cubes
8 shots very cold coffee-flavored liqueur, optional
8 shots very cold vodka, optional
8 cups very cold club soda
Instructions: Combine the sugar and 2 cups water in a medium saucepan, bring to a boil over high heat and cook until the sugar is completely melted, about 2 minutes. Remove from the heat, add the espresso beans and let sit at room temperature for 30 minutes. Strain, cover and refrigerate until very cold, at least 2 hours. Fill 8 tall glasses with ice. Add about 1/4 cup of the espresso syrup to each glass. If desired, add a shot of vodka and coffee liqueur with the syrup and stir well. Fill to the top with club soda. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 63814,"Baked Potatoes with Creamy Herb Topping 4 small russet potatoes (about 1 1/4 pound total) 1/2 cup nonfat Greek-style yogurt or 2/3 cup regular, plain nonfat yogurt 1 tablespoon olive oil 1 tablespoon finely chopped parsley leaves 1 tablespoon finely chopped chives Instructions: Preheat the oven to 450 degrees F. Poke each potato with a fork a few times. Place on a baking sheet lined with foil and bake for 45 to 50 minutes, until they are easily pierced with a knife. Wrap them loosely in the foil for 5 minutes or until ready to serve. If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. Combine the Greek-style yogurt or regular thickened yogurt, the oil, parsley and chives of the in a small bowl. Slice the potatoes in half lengthwise and dollop a tablespoon of the creamy herb topping on each half. Excellent source of: Vitamin B6, Vitamin C, Vitamin K, Potassium Good source of: Protein, Fiber, Calcium, Magnesium, Manganese ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63815,"Diced Potatoes Sauteed with Garlic and Parsley 3 pounds waxy potatoes 2 cloves garlic, minced 1/4 cup minced parsley 4 to 6 tablespoons canola oil 4 tablespoons butter Salt Freshly ground pepper Instructions: Using a chefs knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack 2 or more slices together and cut them into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook. Place the potatoes in cold water, bring to boil, then immediately take off the heat and drain. Allow the potatoes to air dry. The potatoes may be held at this point for several hours without blackening. Meanwhile prepare the persillade by mixing together the garlic and the parsley. If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet (ideally large enough to hold them in a single layer) over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. Drain and discard the oil if you wish. Add the butter and continue sauteeing for another 5 minutes or longer to brown and crisp the potatoes completely. (the potatoes can be prepared to this point and held partially covered 1 hour before serving; if completely covered, they may develop off-taste and get soggy. Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63816,"Rusty Rib-Eye Four 14-ounces rib-eye steaks 1 cup soy sauce 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon garlic powder Canola oil Instructions: Marinate Rib-eyes for 1 hour in soy sauce, salt, pepper, and garlic mixture. Preheat grill to medium-high heat. Grill rib-eyes to desired doneness and enjoy. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 63817,"Gigante Beans 1 pound gigante or corona beans 1 large onions, skin removed, root end left on, cut in 1/2 1 large or 2 small carrots, peeled and halved 2 ribs celery, broken in 1/2 3 cloves garlic 1 bundle thyme 3 bay leaves 1 piece slab bacon skin or prosciutto skin, or a couple slices bacon Kosher salt Instructions: Soak the beans in water overnight. Soooooooooooo...if you didn't think yesterday to soak your beans you can do the \quick soak\ method, which is to put your beans in a pot covered by at least 2 inches of water. Bring the water to a boil, turn the heat off and let the pot sit until the water cools down naturally and then pick up the process as if you had soaked the beans overnight. Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay leaves and bacon skin. Bring the water to a boil over medium heat. Reduce the heat and simmer the beans until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite 5 beans, if they are all soft then they are done. Beans do NOT all cook at the same rate so the 5 bean test is important. When the beans are cooked, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. Transfer the beans to a serving bowl and serve. If not using the beans right away, store them in the refrigerator in their liquid. Beans, beans the musical fruit... ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 63818,"Dipping Biscuits 8 tablespoons softened butter 1 1/3 cups mashed potatoes 1 1/4 cups flour 1 teaspoon salt 1 egg, beaten 2 tablespoons fennel seed Salt and pepper, to taste Instructions: Preheat oven to 400 degrees. Mix butter and mashed potato. Sift in flour add salt and mix by hand. Knead, wrap and chill for 30 minutes. Roll out dough to 1/3-inch thick. Cut into 3-inch strips, brush with egg, top with fennel and bake on a greased sheet pan for 10 to 12 minutes. Sprinkle with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 63819,"Melon Agua Fresca 1 honeydew melon, cubed 1/2 cup Mint Simple Syrup, recipe follows Juice of 1/2 lime Seltzer, for serving, optional 1 cup sugar 3 sprigs fresh mint
Instructions: In a high-powered blender, combine the honeydew and 1 cup water and blend until completely smooth (see Cook's Note). Transfer to a pitcher and stir in the Mint Simple Syrup and lime juice. Add more water or seltzer to taste. In a small pot over medium heat, add the sugar and 1 cup water and cook, stirring, until the sugar is dissolved. Remove from the heat, add the mint and let steep for 5 to 10 minutes. Strain out the mint and refrigerate for up to 2 weeks. ","[Verdicto, Sauvignon Blanc, Moscato, Pinot Grigio]" 63820,"Chocolate Moon Dessert Chocolate pound cake, store bought 1 pint plus 3 tablespoons heavy cream, whipped Kirsch or any cherry flavored alcohol 7 1/2 ounces bittersweet chocolate, melted Cherries, canned 2 pounds bittersweet chocolate, tempered Cocoa butter, for spray painting Dessert sauce, store bought Instructions: To make the dessert: This dessert was made using the paper cone cups often found at a water dispenser. The paper cone was 3 1/2 inches tall with a 2 1/2-inch diameter opening. You can use any mold that you like. If you use the paper cones, place them point side down inside small glasses to make it easy to fill them. Use a serrated knife to slice the pound cake into 1/2-inch thick layers. Use a round cutter to cut cake rounds the same diameter as the cone mold. Pour the heavy cream into a medium-size mixing bowl and whip to soft peaks with an electric mixer set on medium speed. At this stage, the whipped cream has the most volume. If you overwhip the cream, you will lose volume and the mousse will not be as light and airy as it should be. If you are using fruit flavored alcohol, fold it in with a rubber spatula, being careful not to deflate the cream. Carefully pour the warm melted chocolate into the mixture. If the chocolate is too warm, it will melt the whipped cream. If it is too cool, the chocolate will seize (harden) upon contact with the cooler mixture and you will have pieces of chocolate in your mousse. Use a rubber spatula to gently fold in the chocolate until completely incorporated. The chocolate mousse should be the same color throughout, with no streaks. Place the chocolate mousse in a large pastry bag (no tip). Drop a few cherries into the tip of each paper cone. Pipe the chocolate mousse into the cone so that it is about 1/4-inch from the top. Close each cone with 1 cake round, gently pressing the cake round into the mousse. Invert the cone and place it on a parchment paper lined baking sheet. Place the desserts in the freezer for 2 hours. To make the chocolate decorations: Use a small offset spatula to spread some tempered chocolate on a parchment paper-covered baking sheet. Keep the thickness of the chocolate as even as possible, about 1/8-inch thick. Use a sharp paring knife to cut some long triangles of chocolate that are about 15 inches long with a 1 1/2-inch base. Cut 1 triangle for each dessert you are making. When the chocolate has set slightly, place it inside a large round tube or bucket. I made my tube of aluminum flashing that I taped into a 15-inch diameter. Place the chocolate triangles inside the tube and let the chocolate set. When set, remove the acetate from the tube. Peel off the parchment paper and break apart the curved triangles. This piece forms the moon for each dessert. Make the chocolate sauce cups: Use a spoon to fill a round measuring tablespoon with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the spoon should be evenly coated with chocolate. Wipe the edge of the spoon clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the spoon. A clean edge will keep it from sticking and cracking as it shrinks. You can place the spoon in the refrigerator for several minutes to help the chocolate to harden. Unmold. Repeat to make 1 sauce cup for each dessert. Make a chocolate tube: Roll a piece of parchment paper into a tube that has a 2-inch diameter. Fill the tube with chocolate. Then invert it and let the excess chocolate flow back into the bowl. Spin the tube while inverted to ensure the inside is completely and evenly covered. Allow this to set until firm. Remove the parchment paper. Use a hot serrated knife to slice the tube into 1 1/2-inch wide slices. Cut 1 slice for each dessert. To do this, heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to \cut\ through the chocolate by melting it. Assemble the chocolate decoration: Dip the side of the tube piece in tempered chocolate and place the tube on a glass plate. Use tempered chocolate to adhere the moon to the top of the tube piece. Use more chocolate to adhere the chocolate sauce cup to the top of the moon. To unmold the dessert: Fill a bowl with very hot water. Dip the outside of the frozen dessert in the hot water for about 2 seconds. Be careful not to allow the water to seep into the opening. Invert the dessert and gently pinch the tip. The frozen dessert should release from the mold. To spray the dessert: Place a mixture of 50 percent cocoa butter and 50 percent chocolate in a saucepan. Heat it until warm. Make sure there are no lumps. Transfer this mixture to the container of the paint sprayer. Spray the dessert with this mixture to give it texture, color and contrast. Use an offset spatula to move the frozen dessert to the base of the chocolate moon. Fill a squeeze bottle with raspberry sauce and fill the chocolate sauce cup. Sources: Laser thermometer Paint sprayer: art supply store ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 63821,"Tempeh Reuben 1/2 cup ketchup 1/2 cup mayo
2 tablespoons horseradish
1 tablespoon sweet pickle relish
2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
Freshly ground black pepper, to taste
One 8-ounce package tempeh Extra-virgin olive oil, for cooking
4 tablespoons unsalted butter, softened
8 slices multigrain bread
8 slices Muenster cheese
1 carrot, grated
1 cup sauerkraut
Instructions: For the Russian dressing: Combine the ketchup, mayo, horseradish, relish, Worcestershire, paprika and black pepper in a bowl and mix until well combined. For the Reuben: Slice each piece of tempeh crosswise into two smaller pieces, then slice horizontally into each slice to create two thinner pieces. Heat an iron griddle or skillet over medium-high heat. Drizzle with olive oil (I like to take a paper towel in tongs and rub it over the griddle to evenly distribute the oil). Cook the tempeh until golden brown, 2 minutes per side. Butter one side of each piece of bread, then turn over. Spread four of the slices with some Russian dressing, then top those with 1 slice of cheese each. Top with a piece of tempeh, some grated carrot and some sauerkraut, then top with another slice of cheese each. Top with the remaining slices of bread. Heat the iron griddle or skillet over medium heat. Cook the sandwiches about 2 minutes per side. (I like to use a metal mixing bowl to dome the sandwiches so the cheese melts.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 63822,"Mexican Mini-Pizzas 1 pound ball store-bought pizza dough Olive oil, for brushing pans 4 tomatoes, thinly sliced 12 ounces Mexican chorizo, casing removed, cooked and crumbled 1 /2 to 2 cups shredded mozzarella or Monterrey Jack cheese 1 teaspoon dried oregano Instructions: Cook the chorizo in a medium-size skillet over medium heat. Drain on paper towels. Preheat the oven to 375 degrees F. Put the dough out onto a well-floured surface. Divide the dough into 4 equal pieces. Roll into 4inch circles, using a rolling pin or stretching it into circles by hand. Arrange the circles on 2 baking sheets lightly brushed with oil. Top each pizza with tomato slices and crumbled cooked chorizo. Top with shredded cheese and sprinkle with dried oregano. Bake until the dough is golden brown and cheese is bubbly, about 20 minutes. ","[Syrah, Tempranillo, Garnacha, Barbera]" 63823,"The Best Tempeh Marinade 1/3 cup honey or agave 2 to 3 tablespoons sriracha 1 tablespoon rice vinegar 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 8 ounces tempeh Instructions: Combine the honey, sriracha, vinegar, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in an 8-by 8-inch baking pan or large shallow bowl. Whisk together to incorporate. Slice the block of tempeh as desired (such as into cubes, triangles or thin pieces). Arrange on a microwave-safe plate with 1/4 cup of water. Cover with a wet paper towel and microwave on high until the tempeh is soft and has absorbed some of the liquid, about 4 minutes. Drain off any excess water. Arrange the warm tempeh pieces in a single layer in the marinade. Tilt the pan a few times to make sure the marinade is evenly distributed. Marinate at room temperature for at least 30 minutes, flipping the pieces and tilting the pan every 10 minutes, or cover the pan with plastic and refrigerate overnight. When the tempeh is ready, remove from the pan, reserving the marinade for brushing and dipping, and cook on the grill or in the oven or air fryer as follows: For the grill: Preheat a grill or grill pan for medium heat. Grill the tempeh pieces, brushing with the reserved marinade, until nicely charred, about 5 minutes per side. For the oven: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment and top with the tempeh pieces, spacing them 1/2 inch apart. Bake, brushing with the reserved marinade and flipping halfway through, until slightly charred, about 20 minutes. For the air fryer: Line the basket of a 6-quart air fryer with foil or parchment. Working in batches, arrange the tempeh pieces in a single layer, spacing them slightly apart, and cook at 375 degrees F until nicely charred, about 10 minutes. Remove and immediately brush the pieces with the reserved marinade. Serve immediately or store for meal prep in an airtight container in the refrigerator for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63824,"Skillet Chicken and Artichokes 4 6-to-8-ounce skinless, boneless chicken breasts Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 9-ounce package frozen artichoke hearts, thawed and patted dry (see Cook's Note) 1 small red onion, cut into wedges 3 cloves garlic, thinly sliced 1 teaspoon dried oregano 3/4 cup low-sodium chicken broth 1/4 cup pitted kalamata olives 1/4 cup chopped fresh parsley 1/4 cup crumbled feta cheese 1/4 cup sliced Peppadew peppers, plus 2 teaspoons brine from the jar (see Cook's Note) Instructions: Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 63825,"Blueberry Smash 1 cup Blueberry Syrup, recipe follows (with crushed berries) 1/4 cup undiluted orange juice concentrate 1/2 cup sprite 1/4 cup lemon juice
1 cup granulated sugar 1 cup boiling water
1/2 pint fresh blueberries Instructions: Fill martini shaker to the top with ice. Mix all ingredients together in shaker. Serve chilled and up in a martini glass. Pour boiling water over sugar. Mash up blueberries until all the juice is extracted. Pour warm sugar syrup over mashed berries. Chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63826,"Shaker Cranberry Pot Roast 10 pounds scalped beef shoulder Garlic cloves, for rubbing beef 3 tablespoons vegetable oil 1 quart cranberry juice Cranberry Sauce, recipe follows 1 1/2 gallons Veal Stock, recipe follows Salt and freshly ground black pepper Garlic Mashed Potatoes, serving suggestion, recipe follows 3 cups whole cranberries 6 ounces sugar 2 cups water 12 pounds veal bones 9 quarts water 1 1/2 pounds mirepoix (mix of chopped celery, onions, and carrots) 1 standard sachet of garlic cloves, peppercorns, parsley stems, and bay leaves 1 can tomato paste 2 1/2 pounds russet potatoes, peeled 4 ounces chopped roasted garlic 3/4 cup half-and-half 4 ounces (1 stick) butter Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F.
Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes. Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce \comes together,\ about 1 hour. Preheat oven to 400 degrees F.
Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones. Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 63827,"Shoo-Fly Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar Pinch salt 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks 2 tablespoons ice water, plus more if needed 1 cup unsulphured molasses or Pennsylvania Dutch Table Syrup 3/4 cup hot water 1 teaspoon baking soda 2 large eggs, lightly beaten 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 cup all-purpose flour 1/2 cup brown sugar 2 tablespoons unsalted butter Whipped cream, for serving Instructions: To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven. Preheat the oven to 350 degrees F. To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices. To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top. Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 63828,"Southern Driver 1 sugar cube 1 teaspoon water 1 dash bitters 1 shot whiskey 1 shot flavored whiskey (recommended: Southern Comfort) Splash orange juice Ice cubes Orange slice, for garnish Maraschino cherry, whole, for garnish Instructions: Combine sugar cube, 1 teaspoon water and bitters in an old-fashioned glass. Add whiskey, flavored whiskey and orange juice. Stir. Top with ice. Garnish with orange slice and maraschino cherry. ","[Bourbon, Tennessee Whiskey, Rye]" 63829,"Pepperoni Meatballs Extra-virgin olive oil, for greasing and drizzling 10 ounces boneless beef short rib, cut into 1/2-inch chunks 10 ounces boneless beef chuck, cut into 1/2-inch chunks 8 ounces beef brisket, cut into 1/2-inch chunks 4 ounces beef fat, cut into 1/2-inch chunks 7 slices white bread, cut into 1/2-inch chunks 6 cloves garlic, chopped Kosher salt 2 tablespoons Calabrian chili powder 1 1/2 teaspoons Calabrian chili paste 3 1/2 teaspoons fennel seeds 1 teaspoon anise seeds 3 teaspoons dried oregano 1/4 cup dry red wine 3/4 cup fresh ricotta cheese 3 large eggs, lightly beaten 1 28-ounce can whole plum tomatoes, crushed by hand 1 bunch basil, leaves torn Grated grana padano, for topping Crusty bread, for serving (optional) Instructions: Preheat the oven to 400 degrees F. Grease 2 baking sheets with olive oil; set aside. Mix the beef short rib, chuck, brisket and fat in a large bowl. Add the bread, garlic, 1 tablespoon plus 1 teaspoon salt, chili powder, chili paste, fennel and anise seeds, and oregano; mix until combined. Grind the meat mixture in a meat grinder with a 1/4-inch grind die into a large bowl. Add the wine, ricotta and eggs and mix by hand until combined. (The mixture should be wet and tacky.) Form the mixture into 1 1/2-inch meatballs and put on the prepared baking sheets. Bake until the meatballs are brown, 15 to 20 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F. Transfer the meatballs to a roasting pan. Pour the crushed tomatoes and their juices over the meatballs, cover with foil and bake until the meatballs are tender and have absorbed some of the sauce, 1 hour to 1 hour, 30 minutes. Scatter the basil leaves over the sauce. Divide the meatballs and sauce among bowls. Top with grana padano and drizzle with olive oil. Serve with bread, if desired. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 63830,"Easy Plum Tart sheet frozen puff pastry (half of a 17.3-ounce package), thawed All-purpose flour, for dusting 1/4 cup almonds, chopped 3/4 cup sugar, plus more for sprinkling Juice of 1/2 lemon 2 pounds large plums, halved and pitted 6 tablespoons unsalted butter, diced 1 vanilla bean, split lengthwise and seeds scraped out Vanilla ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Lay the pastry on a floured surface and cut in half. Sprinkle one piece with the almonds and some sugar; lay the other piece on top. Press together with a rolling pin to make a 6-by-14-inch rectangle. Score a 1-inch border with a knife. Pierce the middle with a fork and make small slits with a knife. Transfer to a baking sheet lined with parchment paper, brush with water and bake until golden, 20 to 25 minutes. Cool on a rack. Stir 3/4 cup sugar, 2 tablespoons water and the lemon juice in a heavy pan. Cover and cook over medium-high heat just until the sugar melts. Uncover and cook, swirling the pan, until amber, about 5 minutes. Remove from the heat; add the plums, 3 tablespoons butter and the vanilla pod and seeds. Cook over low heat, tossing, until the plums are soft and the sauce thickens, about 20 minutes. Add the remaining 3 tablespoons butter and swirl to combine. Transfer the crust to a platter. Top with the plums and half of the sauce. Serve with ice cream and the remaining sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63831,"Golden Rugelach 2 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1/2 teaspoon fine salt 2 sticks (8 ounces) unsalted butter, cut in pieces and chilled 8 ounces cream cheese, cut in pieces and chilled 2 tablespoons sour cream or Greek yogurt 3/4 cup hazelnuts, toasted 1 cup apricot preserves 2/3 cup golden raisins 1/4 teaspoon fine salt 2 egg yolks 1/4 cup sugar Instructions: For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses. Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes. For the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt and puree to make a very smooth paste. Roll a portion of dough into a 6- by 14-inch rectangle about 1/4 inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugelach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder, ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.) Meanwhile, preheat the oven to 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats. Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes. Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 63832,"Rocky Road Granola Bars Cooking spray 2 1/2 cups rolled oats (225 grams) 2 tablespoons ground flax seed (14 grams) 1/2 cup crumbled digestive biscuits (60 grams) 1/2 cup finely chopped walnuts (65 grams) 1/2 cup chocolate chips (60 grams) 1/4 cup brown sugar (50 grams) 1/4 cup honey (85 grams) 1/4 cup golden corn syrup (85 grams) 6 tablespoons unsalted butter (85 grams) 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 3/4 cup mini marshmallows, optional (40 grams) Instructions: Grease a 9-inch square baking pan with cooking spray, line the bottom with parchment paper and set aside. Combine the oats, flax seed, digestive biscuits, walnuts and chocolate chips in a large heat-proof bowl. Combine the sugar, honey, corn syrup and butter in a small saucepan set over medium heat. Cook, stirring occasionally, until the butter melts and the mixture starts to boil. Once it has come to a light boil, cook the mixture for 2 minutes to dissolve the sugar. Remove the pot from the heat and stir in the vanilla and kosher salt. Add to the oat mixture and stir to combine. Stir in the marshmallows, if using. Scrape the mixture into your prepared pan and press firmly into an even layer. Place the pan in the fridge for about 1 hour to firm up. Carefully lift the granola bars out of the pan and slice into 12 equal bars. Wrap individually in parchment, wax paper or plastic wrap and place in a tightly sealed container. For a chewier bar, store in the fridge. For softer bars, store in the cupboard. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 63833,"Gina's Sangria Margaritas 2 cups Spanish red wine 1 cup mango nectar 2 shots (about 3-ounces) blackberry brandy 1/4 cup lime juice, fresh or store-bought 1/4 cup superfine sugar 1 cup white tequila 1/2 cup Triple Sec About 3 cups ice Salt, for garnish Instructions: In a 4-cup measure, add the red wine, mango nectar, and brandy. Stir to combine. Blend the lime juice, superfine sugar, tequila, Triple Sec, and ice together in a blender until smooth. You may need to add more ice to make is slushy. Moisten the rim of a glass and coat with salt, then pour in the frozen margarita. Pour Sangria into the center of the margarita glass and swirl. Repeat with remaining ingredients and glasses. ","[Rioja, Tempranillo, Garnacha, Cava]" 63834,"Turtle Cake 1 cup white sugar 1 teaspoon ground cinnamon
1 teaspoon salt
1 egg white
1 tablespoon water
1 pound pecan halves
1 3/4 cups all-purpose flour 1 cup white sugar 1/4 cup black cocoa
1/2 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
1/4 cup canola oil
2 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1 cup hot instant coffee
4.2 ounces pasteurized egg whites 1 pound powdered sugar
2 pounds (8 sticks) unsalted butter, softened
2 tablespoons vanilla extract
8 ounces butterscotch caramel (see Cook's Note) 300 milliliters heavy whipping cream 600 grams dark chocolate, chopped Instructions: For the candied pecans: Preheat the oven to 250 degrees F. Whisk the sugar, cinnamon and salt together in a bowl. In a separate bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg white mixture, then add the sugar mixture and toss until the pecans are evenly coated. Spread the coated pecans on a baking sheet. Bake, stirring every 15 minutes, until the pecans are evenly browned, 1 hour. For the cake: Preheat the oven to 350 degrees F. Cut two 8-inch parchment circles and use to line the bottoms of two 8-inch cake pans. In a large mixing bowl, whisk together the four, white sugar, black and Dutch-process cocoa powders, baking powder, baking soda and salt. Add the buttermilk, brown sugar, oil, vanilla and eggs; beat with an electric mixer on medium speed for 2 minutes. Whisk in the hot coffee until completely incorporated--the batter will be quite thin. Pour the batter into the prepared pans. Bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool for 10 minutes, then slide an offset spatula around the edge of the pans and flip out the cakes. Cool on a rack for another 30 minutes. For the buttercream: Combine the egg whites and powdered sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes. (This helps dissolve all the sugar and prevents that grainy texture you often get with American buttercreams.) You will now have what looks like a really runny royal icing. Make sure your butter is soft. Set the mixer to medium and gradually add the butter, scraping down the bowl occasionally. Add the vanilla extract. Beat for 10 minutes on medium. Swirl in the butterscotch caramel. For the ganache: Heat the cream in a microwave just until boiling, 2 to 3 minutes. Pour the cream over the chocolate and allow to sit for 1 minute. Stir until the ganache is silky smooth--it look a bit curdled at first but will eventually come together. Leave the ganache on the counter to cool until it has reached the consistency of peanut butter. At this point it is ready to be used to frost the outside of the cake. (Makes 2 cups.) To assemble the cake: Remove the parchment paper from the bottoms of cakes. Split the cakes in half horizontally with a serrated knife (to make four layers). Place one layer on a serving platter. Spread a generous 3/4 cup buttercream over the layer to within 1/2 inch of the edge. Sprinkle 3 to 4 tablespoons candied pecans over the buttercream. Place a second cake layer over the first and repeat witht the buttercream and pecans. Continue with a third layer. Top the cake with the final layer and gently frost the outside with ganache. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 63835,"Chocolate-Covered Peanut Butter-Stuffed Dates 22 to 24 pitted Medjool dates, about 12 ounces 1/3 cup crunchy peanut butter 1/4 cup roasted salted peanuts, roughly chopped 8 ounces semisweet chocolate, chopped 1 tablespoon coconut oil 1 teaspoon flaky sea salt 8 soft caramel candies, about 1.5 ounces Instructions: Line a baking sheet with parchment paper. If the dates do not already have slits in them, cut a slit lengthwise along each date, making sure not to cut all the way through (it should look like a little canoe). Stir together the peanut butter and peanuts in a medium bowl until combined. Stuff about 1 teaspoon into each date and set aside. Combine the chocolate and coconut oil in a medium microwave-safe bowl and microwave until melted, stirring once halfway through, about 1 minute 30 seconds. Dip 1 date into the chocolate and turn it a few times with a fork until completely coated. Use the fork to remove the date to the prepared baking sheet. Repeat with the remaining dates and chocolate, working with 1 date at a time. Sprinkle the tops of the dates with the flaky sea salt. Refrigerate until the chocolate has hardened, about 30 minutes. Microwave the caramels in a small microwave-safe bowl in 30 second increments, stirring in between each, until the caramel can be drizzled, about 1 minute. Drizzle the caramel over the dates and refrigerate until set, about 10 minutes. Serve right away or store in an airtight container in the refrigerator for up to 1 week. ","[Pinot Noir, Moscato, Riesling, Sparkling wine]

" 63836,"Lemon-Ricotta Pancakes 2/3 cup all-purpose flour 1/3 cup polenta
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup buttermilk
1/2 cup part-skim ricotta cheese, such as Calabro
2 teaspoons grated lemon zest (2 lemons)
2 eggs
Grapeseed oil Maple syrup, warmed, for serving
Instructions: In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften. Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle. With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63837,"The Wurst Reuben Burgers 2 tablespoons butter 1 large onion, quartered lengthwise then thinly sliced Splash water 2 tablespoons spicy mustard 1 pound sack sauerkraut, rinsed and drained 3/4 cup sour cream 1/4 cup ketchup 1/4 cup pickle relish 1 1/2 pounds ground pork or ground pork and veal combined 1 teaspoon dried marjoram 1 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1 teaspoon celery seeds 1/2 teaspoon ground cardamom 1/4 cup finely chopped fresh flat-leaf parsley 2 tablespoons cider or white wine vinegar Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 4 deli slices Emmentaler Swiss cheese, folded to fit burgers 4 seeded or plain burger rolls, split 4 leaves red leaf or red romaine lettuce Instructions: Heat medium skillet over medium heat, add the butter and when melted add the onions and cook until soft and tender, 20 minutes. When done, add a splash of water and stir in the mustard. Add sauerkraut to a small pot and keep warm over low heat. Combine sour cream, ketchup and relish in a small bowl and reserve. In a large bowl, combine the meat, spices, parsley, vinegar and salt and pepper, to taste. Form 4 patties, thinner at middle and thicker at edges for more even cooking and to prevent burgers from bulging at the middle. Heat the oil in nonstick skillet over medium-high heat. Cook patties 5 minutes on each side. Melt the cheese over the patties the last 2 minutes of cooking, under foil tent. To serve, pile the onions on the bun bottoms and top with a leaf of lettuce, cheese wurst burger, sauerkraut, and the sour cream sauce. Cover with the tops of the buns and serve. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 63838,"Chocolate Moonscape Centerpiece 5 pounds bittersweet chocolate, tempered 3 pounds white chocolate, tempered Cocoa butter Powdered food coloring, as desired Instructions: Draw the design you would like to make on a piece of paper. Transfer the design to foam board and cut out the pieces. It is helpful to construct a 3-D version of your centerpiece before you make it from chocolate. You can make any design and any size you like. My centerpiece design included a large moon with a flame and other flame pieces. Then I made a total of 4 thin single flames and 4 thick double flame pieces. The tallest flames I made were about 28 inches long with 3 progressively shorter flames. Trace the foam board design onto the rubber mat and cut out the moon design to make the template. Repeat to make the flame designs. Make the moon design and the flames in dark chocolate: Place the rubber mat moon design cut out on a parchment paper lined surface. Use a ladle to fill the cut out with chocolate. Allow the chocolate to set. When the chocolate has set, peel away the mat. Repeat to make other flame pieces. Make a base: Use flexible aluminum strips or cake ring to form a base. The base I made was 10 inches in diameter. Place it on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 3/8-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make the chocolate plate: Use an offset spatula to spread a 1/4-inch-thick layer of tempered dark chocolate over a 10-inch sheet of acetate. Let the chocolate set slightly. Use a paring knife to trace around an 8-inch cake circle. When the chocolate is set, peel off the acetate. Make the white chocolate moon design and the thin flames: Use the templates for the moon and flames as a guide and draw slightly thinner versions of these things onto acetate. Cut out the acetate pieces. Use an offset spatula to spread a 1/4-inch-thick layer of white chocolate over the acetate pieces. When the chocolate has set, remove acetate from the chocolate piece and place each one on top of its existing dark version. Use tempered chocolate to glue each 1 into place. Use an airbursh to paint the white chocolate pieces red. Make the chocolate flowers: Each flower consists of about 13 or more petals. Some petals are about 3-inches long while others are about 4 inches long. I used a lot of flower petals so I made my own petal templates. To do this, I drew the shape of the petal at 1 end of a piece of plastic (like plastic from the side of a bucket) that was about 10 inches long and 5 inches wide. Repeat to draw as many petals as will fit on the plastic. Use an X-acto knife to cut out the petals. Repeat to make another template for the 3-inch petals. Place the template on a piece of parchment paper. Use an offset spatula to spread a 1/8-inch-thick layer of tempered white chocolate over the template. Let the chocolate set slightly. Lift the template from the chocolate. Place the parchment paper over a rolling pin to give the petals a slight curve. You will need petals of varying degrees of curves. Make as many petals as you will need to make as many flowers as your design requires. Assemble the flowers: I used a plastic dome mold to give my flowers their final shape. You could also use a small glass bowl. Place a small dollop of white chocolate in the bottom of the mold. Add petals resting the ends in the chocolate and the tops along the side of the bowl. Add another layer. Continue this process to make as big of a flower as you like. I used the petals with the sharpest curve for the inside layer. When the chocolate has set, pop the finished flower out of the mold. Use an airbrush to paint the flower. Assemble the centerpiece: Use tempered chocolate to adhere the moon design to the base. Use more chocolate to adhere the flames to the base. I glued 1 flame slightly behind the moon design piece and the other slightly in front of the piece. Use more tempered chocolate to glue the flower to the base at the front. Determine the points at which the chocolate plate will rest inside the base of the moon design. Use a hot paring knife to create a 90-degree indentation on the inside of the moon. To do this, heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to \cut\ through the chocolate by melting it. Create the same type of indentation on the plate where it will rest near the tip of the moon. Balance the plate into the spot you have created using the tempered chocolate to glue it into place. If you are using this as a dessert display, place any dessert that you have on the chocolate plate. Sources: Chocolate Melter: Demarle New Jersey, Demarle.com Chocolate Cold Spray: PCB in France 011 33 0388 587333 Foam board: any art supply store Rubber mat material: hardware store ","[Pinot Noir, Sauvignon Blanc, Riesling, Moscato]" 63839,"Roasted Beef Tenderloin with Peperonata One 2 1/2- to 3-pound beef tenderloin, trimmed and tied 2 teaspoons kosher salt
2 tablespoons olive oil
2 sprigs fresh rosemary
3 cloves garlic, smashed and peeled 1/2 teaspoon anchovy paste
1 small red onion, halved and thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3/4 teaspoon kosher salt
1/4 cup chopped kalamata olives
2 tablespoons white balsamic vinegar
1 tablespoon capers, drained
1 teaspoon chopped fresh oregano
Coarse or flaky salt to finish, optional
Instructions: For the tenderloin: Preheat the oven to 400 degrees F. Remove the meat from the refrigerator 30 minutes before cooking. Heat a large skillet over medium-high heat. Dry the meat well and sprinkle with the salt. Add the oil to the pan along with the rosemary sprigs. Add the meat and sear until deep golden brown all around, 3 to 4 minutes per side. Remove the meat to a rimmed baking sheet fitted with a baking rack. Roast until an instant-read thermometer inserted in the thickest part reads 125 degrees F, 35 to 50 minutes. Allow the meat to rest for 15 minutes before slicing. For the peperonata: Meanwhile, place the skillet that you seared the meat in over medium heat. Add the garlic and anchovy paste and cook, stirring with a wooden spoon, to bring out the flavors, for 1 minute. Add the onion and cook for 2 minutes. Add the peppers and salt and cook, stirring occasionally, until the onions are caramelized and the peppers are soft and beginning to brown, about 6 minutes. Stir in the olives, vinegar, capers and oregano. Remove from the heat. Spoon the peperonata onto a platter. Slice the tenderloin and shingle it around the platter. Sprinkle the meat with the coarse salt if using and drizzle with any juices. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 63840,"Hazelnut Ice Cream Sundae 1 cup milk 1 pint hazelnut gelato 4 biscotti 1 to 2 tablespoons cocoa powder Instructions: Warm the milk for about 30 to 40 seconds in the microwave. Foam the milk with a drink foamer. Place 1 large scoop of gelato in each of 4 cups. Place biscotti in cup with gelato. Top with foamed warm milk, and dust top of sundae with cocoa powder. This dessert is wonderful when served with homemade espresso poured on top. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 63841,"Mai Tai Cocktails 3 ounces light rum 1 1/2 ounces dark rum 1-ounce Orange Curacao 2 ounces fresh pineapple juice 1-ounce fresh orange juice 1/2-ounce fresh lime juice Dash grenadine Cracked ice 4 maraschino cherries, garnish 2 paper umbrellas, garnish Instructions: Fill a cocktail shaker half way with ice cubes. Add the remaining ingredients, except the cherries and shake until cold and frothy, 30 to 45 seconds. Strain into 2 tall glasses with cracked ice. Garnish each with 2 maraschino cherries and paper umbrellas. Serve immediately. ","[Rum, Tiki Blend, Triple Sec, Cointreau]" 63842,"Baked Potatoes with Herb Butter 2 large russet potatoes 1 stick butter, softened, plus more for brushing Salt and pepper 2 garlic cloves, mashed into a paste 1 tablespoon finely chopped chives Pinch salt and freshly ground black pepper Instructions: Preheat grill to medium. With a fork prick the potatoes 4 to 5 times, smear them with a little butter and sprinkle each potato with salt. Wrap in foil. Place the potatoes on the grill and cook for 40 to 45 minutes turning every so often. In a mixing bowl add butter, garlic, chives and pepper. Whip together until well incorporated. Take a piece of plastic wrap and lay it on the counter. Place the butter mixture on the plastic wrap and shape into a log or place the bowl in refrigerator covered to firm it back up. When your potatoes are cooked take butter out of the refrigerator, slice open the potatoes and top with herb butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63843,"Kielbasa with Sauerkraut 6 pounds kielbasa 3 cans beer
2 Granny Smith apples, sliced 3 pounds sauerkraut Caraway seeds, optional Instructions: Brown kielbasa on grill or in pan. Combine sauerkraut, kielbasa, apples and caraway seeds, if using, and enough beer to cover. Bring to a boil and reduce heat to simmer and let cook for 15 to 20 minutes or until cooked through. Serve with bread. ","[Pinot Grigio, Riesling, Gewrztraminer]" 63844,"Spice Raisin Pancakes with Rum-Raisin Cream Cheese Glaze 1/2 cup dark rum 1/4 cup orange juice
1/4 cup raisins
1 1/2 cups all-purpose flour
2 tablespoons light brown muscovado sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted, plus more for cooking
1 tablespoon finely grated orange zest
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup clarified butter
3 ounces cream cheese, at room temperature 1 cup confectioners' sugar, plus more for serving 1/4 teaspoon vanilla extract
Maple syrup or honey, for serving
Fresh mint leaves, for serving Instructions: For the pancakes: In a small saucepan over high heat, combine the rum, orange juice and raisins, and bring to a simmer. Remove the pan from heat and let sit for 15 minutes. Drain the raisins and reserve the soaking liquid. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, baking soda, cardamom and nutmeg. In a smaller bowl, whisk together the buttermilk, melted butter, orange zest, vanilla and eggs. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the rehydrated raisins. Cover and refrigerate for at least 1 hour. Brush a generous coat of clarified butter onto a large cast-iron griddle over medium heat. Add a scant 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Transfer to a plate. Repeat for the remaining pancakes. For the glaze: Beat the cream cheese, confectioners' sugar and vanilla until smooth. Thin out the glaze with some of the raisin soaking liquid?it should be just pourable. Serve 3 pancakes per person, drizzle each stack with the glaze and top with warm maple syrup or honey, if desired. Garnish with confectioners' sugar and fresh mint. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 63845,"Coffee Granita 3 cups warm coffee 1/2 cup sugar
1 teaspoon pure vanilla extract
Pinch of salt
Whipped cream (lightly sweetened), for serving, optional Limoncello, for serving, optional Instructions: In a bowl, stir together the coffee, sugar, vanilla and salt until the sugar dissolves. Pour into an 8-inch square baking dish and freeze for 2 hours. Remove from the freezer and use a fork to scrape and stir any of the ice that has formed. Return to the freezer for another 2 hours and repeat. The granita is now ready to serve with a dollop of lightly sweetened cream or drowned in a 1/2 ounce shot of limoncello. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 63846,"Lobster Wrap 1 (8-ounce) container chopped lobster meat 1 cup finely chopped tomato 1 avocado, peeled and diced 1/2 cup cilantro-pepita Caesar dressing Pinch salt and pepper 1/2 lemon, juiced Whole chives 2 (12-inch) flour tortillas Freshly chopped lettuce Instructions: In a medium bowl, combine lobster, tomato, avocado and Caesar dressing. Mix together, adding salt, pepper, and lemon juice. Set aside. Blanch several whole chives by dropping in boiling water for 10 seconds. Slice tortillas into 1/4's with knife. Roll each tortilla quarter into a cone shape. Secure by tying blanched chive like a string around cone. Scoop lobster mixture generously into cone, filling up to top. Adorn opening of each cone with freshly chopped lettuce. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 63847,"Crustless Quiche With Goat Cheese and Scallions 2 Tbsp. I Can't Believe It's Not Butter!? Spread, divided 12 green onions or scallions, cut into 1/2-inch pieces 1/2 tsp. Kosher salt, divided 1/2 tsp. ground white or black pepper, divided 4 eggs 4 ounces goat cheese, sliced 1/2 cup half and half 1/2 cup sour cream 1/2 cup milk Dash hot pepper sauce Dash Worcestershire sauce Instructions: Preheat oven to 400 degrees F. Grease bottom and sides of 9-inch round glass baking dish with 1 tablespoon I Can't Believe It's Not Butter!® Spread; set aside. Melt remaining 1 tablespoon Spread in 10-inch skillet over medium heat and cook green onions, 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until green onions are crisp-tender, about 2 minutes. Turn onto baking sheet, then cool in refrigerator. Whisk eggs in medium bowl. Stir in goat cheese, breaking up lumps. Season with remaining salt and pepper. When it is fairly smooth, whisk in remaining ingredients. Pour egg mixture into prepared dish, then sprinkle with green onions. Bake 30 minutes or until golden brown. Cool 20 minutes. Garnish, if desired, with additional green onions. Nutrition Information Per Serving: Calories 180, Calories From Fat 140, Saturated Fat 8g, Trans Fat 0g, Total Fat 16g, Cholesterol 140mg, Sodium 260mg, Total Carbohydrates 4g, Sugars 2g, Dietary Fiber 1g, Protein 7g, Vitamin A 20%, Vitamin C 8%, Calcium 10%, Iron 6% ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63848,"Soft Shell Crab with Tempura Batter and Dipping Sauces corn or peanut oil, for frying soft-shell crabs 3/4 cup flour 2 teaspoons baking powder 1 cup seltzer water, ice cold Salt and cayenne pepper, to taste 2 1/2 cups Balsamic vinegar 1 cup Port wine 1 onion, diced 3 cups red pepper juice 1/4 cup honey 1 cup Port wine Salt, to taste 1/4 teaspoon arrowroot 1/4 cup Wasabi powder 1/4 cup water 1/2 cup creme fraiche 1 1/2 tablespoons lemon juice Salt, to taste Instructions: For Tempura Batter: Whisk together ingredients. Can be used for up to 1 hour. Keep cold! For Crabs: Heat 1/4-inch of corn or peanut oil in a heavy skillet until very hot but not smoking. Fry the crabs in batches for about 2 minutes on the first side, then turn and fry for another minute. The crust should be golden. Be prepared the crabs will split when you fry them; a splatter screen will come in handy. Drain on paper towels and serve with dipping sauces. For Balsamic Syrup: Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion. For Red Pepper Syrup: Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot. For Wasabi Cream: Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63849,"Strawberry and Mascarpone Filled Cupcakes 1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake) 1 (8-ounce) container mascarpone cheese, chilled 1/2 cup thawed and drained frozen strawberries 1/4 cup sugar, plus 1/2 cup 1 tablespoon lemon juice 1/4 cup water 1 teaspoon vanilla extract 2 cups confectioners' sugar Instructions: Special equipment: 1 muffin tin Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool. In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes. In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63850,"Quey's Savannah Pralines Nonstick cooking spray, for the parchment 4 tablespoons (1/2 stick) unsalted butter
2 cups granulated sugar
2 cups firmly packed dark brown sugar
1/2 cup whole milk, plus a splash more if needed 1/2 cup sweetened condensed milk 1/4 teaspoon salt
2 cups whole pecans
Instructions: Line a baking sheet with parchment; spray the parchment with nonstick spray. Melt the butter in a Dutch oven, then add the sugars, milks and salt. Place a candy thermometer on the side of the pot, bring the mixture to a boil over medium heat and cook until it reaches soft-ball stage or 235 degrees F, about 10 minutes. Whisk in the pecans and cook, stirring constantly, until creamy and starting to thicken, 3 to 5 minutes; if it gets too thick too fast, add a splash of milk to loosen it up. Drop the pralines 1/4 cup at a time onto the prepared baking sheet. Rest at room temperature to cool, about 5 minutes.
","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 63851,"Sirloin Bourguignonne Burgers and Mixed Greens with Tarragon Vinaigrette 1 1/3 pounds ground sirloin 1/2 cup red burgundy wine 3 tablespoons fresh thyme leaves, chopped 1 large shallot, finely chopped 1 tablespoon steak seasoning blend, such as McCormick, or salt and black pepper, to taste Extra-virgin olive oil, for drizzling 4 crusty kaiser rolls, split and toasted 1/2 pound mousse style pate, about a 1-inch slice -- pates are available near specialty cheeses in large markets 8 cornichon pickles or baby gherkins, thinly sliced lengthwise 8 pieces red leaf lettuce Grainy mustard or Dijon style mustard, to spread on buns Portobello Mushroom \Fries, recipe follows 1 sack mixed baby greens, about 6 cups 4 scallions, thinly sliced on an angle 3 tablespoons chopped fresh tarragon leaves 1 rounded teaspoon grain or Dijon style mustard 1 tablespoon white wine vinegar, 3 splashes 1/4 cup extra-virgin olive oil, eyeball it Salt and pepper Instructions: Preheat grill pan or grill to medium high heat. If using a charcoal grill, prepare coals. Combine ground sirloin with wine, thyme, shallot, steak seasoning or salt and pepper. Form meat into 4 large patties, 1 to 1 1/2-inch thick. Drizzle patties with extra-virgin olive oil to keep them from sticking to grill or grill pan. Cook patties 5 minutes on each side for medium rare, 8 minutes on each side for medium well. Toast rolls under hot broiler or in toaster oven. Spread mousse pate on the bun bottom. Top with burger, cornichons and red leaf lettuce. Spread bun tops with grainy mustard and set into place. Place greens and scallions in a medium bowl. Whisk tarragon, mustard and vinegar together and add oil in a slow stream. Pour dressing on greens and toss with tongs. Season salad with salt and pepper, to taste. Serve burgers with greens and Portobello Mushroom \Fries. Yield: 4 servings Prep time: 10 minutes Cook time: 10 to 16 minutes Ease of preparation: easy Portobello Mushroom \Fries: 4 large portobello mushroom caps Extra-virgin olive oil, for drizzling, plus 1/4 cup Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper 2 eggs, beaten 1/4 cup flat-leaf parsley, chopped 1 cup Italian bread crumbs 1/2 cup shredded or grated Parmesan Preheat a grill pan over medium high to high heat. Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper. Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes. Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook \fries\ over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. \Fries\ will brown in 2 or 3 minutes on each side. Yield: 4 servings Prep time: 10 minutes Cook time: 15 minutes Ease of Preparation: easy ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63852,"Neely's Muffulettta Sandwich 3/4 cup mayonnaise 1/4 cup olive oil 3 tablespoons red wine vinegar 1 tablespoon honey 1 tablespoon fresh lime juice 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dried oregano Freshly ground black pepper 1 red onion, diced 1 cup diced carrot 1 cup diced black olives 1 cup diced green olives 1/2 cup diced marinated artichoke hearts 1 cup diced piquillo peppers 1/2 cup diced celery 1/3 cup freshly chopped flat-leaf parsley Kosher salt 1 muffuletta or round Italian loaf (10 to 12 inches in diameter) 2 ounces each thinly sliced Genoa salami, hot sopressata, mortadella, and smoked turkey 2 ounces each thinly sliced imported Swiss cheese and aged provolone Instructions: Whisk together the mayonnaise, olive oil, vinegar, honey, lime juice, red pepper flakes, oregano, and 1 teaspoon black pepper in a large bowl. Add the onion, carrot, olives, artichoke hearts, peppers, celery, and parsley; toss, and season to taste with salt. Cover with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour. Slice the bread in half, and pull some of the interior from the middle of the roll to make room for the other ingredients. Spread a generous amount of the olive oil salad on each half. (You will probably have some salad leftover; it holds for 2 or 3 days in the refrigerator.) Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half of bread, press gently, slice into wedges, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 63853,"Carrots Vichy 4 cups carrots, sliced on a bias 1/8-inch thick (use a mandolin if available) 1/4 cup water 1 tablespoon butter 1 tablespoon sugar Nutmeg, salt and pepper to taste Instructions: Place carrots, water, butter and sugar in a 2-quart saucepan over medium-high heat. Bring to a simmer. Cover and cook for 12 to 15 minutes or until carrots are tender. Season with nutmeg, salt and pepper to taste. ","[Chardonnay, Riesling, Gewrztraminer]" 63854,"Roast Achiote Citrus Chicken Achiote Citrus Marinade, recipe follows 1 (3-pound) roasting chicken, rinsed and patted dry 1 onion, peeled 1 head garlic 1 orange Instructions: Rub the marinade all over the chicken, inside and out. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat oven to 400 degrees. Lift the chicken from the marinade and place on a work surface. Cut the onion, head of garlic and orange in half and stuff inside the chicken's cavity. Tie the legs together and place on a rack in a roasting pan, breast side down. Roast 20 minutes, then reduce the heat to 350 degrees and roast 20 minutes longer. Turn the chicken, breast side up, and bake 40 to 50 minutes longer, basting occasionally with the pan juices, until a drumstick feels loose when jiggled and the skin is golden brown. Remove from the oven and let sit 10 minutes before serving. Serve warm with rice and beans. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 63855,"Dipping Fruits and Nuts 500 grams (17 ounces) semisweet chocolate Glace apricots Glace orange peel Cashews Instructions: To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.
Dip the fruit and cashews half way in the melted chocolate, shake off any excess and set on a sheet pan covered with parchment paper. Refrigerate for 3 minutes to set. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 63856,"Vegetable Soup with Sweet Basil 2 small leeks, white part only 1 large potato, peeled 1 small onion 2 stalks celery 1 medium zucchini 12 green beans 2 medium carrots, peeled 6 tablespoons olive oil 3 tablespoons water 1/2 gallon chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf) 6 ripe tomatoes, peeled and seeded 4 medium garlic cloves 30 fresh basil leaves, washed and dried Salt 1/2 teaspoon freshly ground black pepper Instructions: Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice. In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables. Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes. Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed. Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls. Cook's Note: My mother uses only water, because her vegetables are peak-of-season, just-picked, and therefore full of flavor; but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 63857,"Fried Cabbage with Collards 4 slices thick-cut bacon, cut into bite-size pieces 1/4 cup diced red bell pepper
1/4 cup diced white onions (I like Vidalia)
2 cups shredded collard greens
1 medium head cabbage, sliced into 1/2-inch-long pieces
1 teaspoon chicken bouillon
1/4 teaspoon kosher salt
1/4 teaspoon Creole seasoning
1/4 teaspoon garlic paste
1/4 teaspoon black pepper
Chow-chow, for serving, optional Instructions: In a large cast-iron skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Remove from the pan. Saut the bell pepper and onions in the same pan until tender and browned in spots, for 2 minutes. Add the shredded collard greens and cook on low heat until softened, for 4 minutes. Add the cabbage, chicken bouillon, salt, Creole seasoning, garlic paste and black pepper and cook on medium heat for an additional 10 to 15 minutes or until the cabbage and greens are tender. Add some water if the mixture is too dry. Put the bacon back into the pan, stirring it in for even distribution. Cover until ready to serve. Serve with chow-chow on the side, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Tempranillo]" 63858,"Air Fryer Rack of Lamb with Roasted Garlic Aioli One 8-rib rack of lamb, frenched (1 1/4 to 1 1/2 pounds) 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan 1/3 cup panko breadcrumbs 1 large clove garlic, grated 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh rosemary Nonstick cooking spray, for the air-fryer basket and lamb 6 large cloves garlic (unpeeled) 2 tablespoons olive oil 1/2 cup mayonnaise 1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice 1 1/2 teaspoons Worcestershire sauce Kosher salt and freshly ground black pepper Instructions: For the rack of lamb: Allow the rack of lamb to sit at room temperature for 30 minutes before cooking. Rub the rack of lamb on both sides with 1 tablespoon of the olive oil, then season with 2 teaspoons salt and several grinds of pepper. Set aside on a large plate.
Combine the Parmesan, panko, remaining 2 tablespoons olive oil, grated garlic, thyme and rosemary in a large shallow bowl or pie plate. Add the lamb and firmly press the Parmesan mixture onto the meat in an even layer.
For the aioli: Place the unpeeled garlic cloves on a piece of aluminum foil, then add the olive oil, a pinch of salt and several grinds of pepper. Fold the sides of the foil upwards and seal into a pouch.
Preheat a 6-quart air fryer to 375 degrees F, then spray the basket with cooking spray, Place the lamb, fat-side up, and the garlic pouch into the basket. Spray the top of the lamb with cooking spray. Air-fry the lamb until crust is crisp and deep golden brown and meat is desired doneness, about 18 minutes for medium rare, 20 minutes for medium and 22 minutes for medium-well. (The garlic can cook for the same time as the lamb.) Transfer the lamb to a cutting board, cover loosely with foil and allow to rest for 10 minutes.
Meanwhile, carefully open the foil packet. Squeeze out the tender cloves of garlic into a medium bowl and mash with the olive oil from the pouch until smooth. Mix in the mayonnaise, lemon zest and juice and Worcestershire to combine. Season with salt and pepper. Set aside.
Once the lamb has rested, slice between the bones into individual chops and serve warm with the aioli.
","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 63859,"Pork and Pappardelle Pasta Salt and freshly ground black pepper 3 tablespoons olive oil, plus more for drizzling 2 cloves garlic, chopped 1 white onion, finely chopped 2 teaspoons tomato paste 1 teaspoon crushed red cl flakes 2 cups chicken stock 2 cups shredded Simple Roasted Pork Shoulder, recipe follows 1 pound dried pappardelle pasta Freshly grated Parmesan, for garnish Chopped fresh parsley, for garnish Red cl flakes, for garnish 3 tablespoons olive oil 3 tablespoons chopped garlic Salt and freshly ground black pepper 1 (4 pound) pork shoulder Instructions: Bring a large pot of salted water to a boil. Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red cl flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes. When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat. Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and cl flakes. Drizzle with olive oil, if desired. Preheat the oven to 425 degrees F. In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder. Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 63860,"Strawberry and Spinach Salad 1 cup hulled and sliced strawberries 2 tablespoons white wine vinegar 2 tablespoons finely chopped fresh basil leaves 1 tablespoon olive oil 1 teaspoon sugar Kosher salt and freshly ground black pepper 5 ounces baby Spinach, washed and dried 1/4 cup crumbled goat cheese 1/4 cup slivered almonds Instructions: For the dressing: Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a food processor or blender and puree until smooth. For the salad: Toss the spinach, cheese, almonds, and remaining 1/4 cup strawberries in a large bowl and lightly drizzle with dressing. ","[Chardonnay, Sauvignon Blanc, Ros]" 63861,"La Creme Pizza One 28-ounce can whole peeled tomatoes One 12-inch pizza dough (homemade, recipe follows, or store-bought) Generous pinch sea salt
2 tablespoons heavy cream
Extra-virgin olive oil, for drizzling Handful fresh basil leaves
1/4 cup freshly shaved Parmigiano-Reggiano
4 1/4 cups bread flour, plus more for rolling 1 teaspoon instant yeast
2 cups cold water
3 teaspoons kosher salt
Olive oil or nonstick cooking spray Instructions: Preheat a pizza stone or baking steel in the oven to 500 degrees F or as high as your oven will go for 1 hour before baking. Place the tomatoes in a large mixing bowl and crush by hand to break down into small pieces, or pulse in a food processor until the tomatoes puree into a chunky sauce. Be careful not to over mix. (This will make more sauce than needed for one pizza.) Spread approximately 1/2 cup of sauce on the pizza crust and evenly sprinkle with a generous pinch of salt. Drizzle with the heavy cream and olive oil. Top with whole fresh basil leaves. Bake until the crust is golden brown, 8 to 10 minutes. Remove from the oven, slice into 6 pieces, top with shaved Parmigiano-Reggiano and serve. Combine the flour and yeast in the bowl of a stand mixer with a dough hook. Add 1 3/4 cups of the water (reserving 1/4 cup to add if necessary) and mix on low speed for 1 minute. Add the salt and continue to mix for another 3 minutes, adding reserved water if the dough seems dry. Let the dough rest for 10 minutes, then mix again on medium-low speed until the dough no longer sticks to the side of the bowl, about 2 minutes. The dough should still be tacky to the touch, but not too wet and sticky that it does not hold its shape. If the dough is still too dry, slowly add water 1 tablespoon at a time. If it is too wet, gradually mix in flour by the tablespoon until you reach the desired consistency. Do not overmix the dough. Transfer the dough to a well-floured counter and begin to gently roll the dough into a ball. Using a sharp knife, cut 6- or 9-ounce pieces and form into a tight ball (6-ounce dough ball for a 10-inch crust and 9-ounce dough ball for a 12-inch crust). Place the dough balls on a baking sheet covered in olive oil or cooking spray to prevent them from sticking to the sheet. Brush the dough balls with additional olive oil. Cover the dough balls in plastic wrap and let sit at room temperature for 30 minutes. Then place the dough balls in the refrigerator and let them rest 24 hours. The next day, remove the dough balls and let sit at room temperature for 1 to 2 hours prior to making pizzas. Push out the dough by hand or use a rolling pin until you reach the desired shape. Place the crust onto a well-floured pizza peel and top. Yield: 5 to 6 crusts ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 63862,"Saffron Currant Orzo 1 cup orzo 2 tablespoons unsalted butter 1/4 cup currants 1 tablespoon sugar 1 teaspoon saffron 4 cups milk 4 eggs Pinch salt; freshly ground black pepper Instructions: Preheat oven to 350 degrees. Cook the orzo for 8 to 10 minutes or according to package directions. Drain and toss with butter and currants and spread in a shallow 2 quart gratin dish; set aside. Add sugar and saffron to milk and bring just to under a boil and cool. Whisk eggs together and gradually blend in milk; season with a pinch of salt and lots of fresh pepper. Pour over pasta and currants. Place gratin dish in a large baking pan and pour boiling or very hot water into the pan to reach half way up the side of the gratin dish. Bake for 1 hour or until set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63863,"Roasted Tomato Sauce 8 cups cherry tomatoes, halved 1/4 cup olive oil
1 tablespoon fresh oregano leaves, chopped
2 cloves garlic, minced
Salt and pepper Instructions: Preheat the oven to 400 degrees F. Place the tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes with the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast the tomatoes until fully cooked, about 40 minutes. Once the tomatoes are cooked, place them in a blender and process until smooth. Check for seasoning and then serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 63864,"Spiced Apple-Pecan Loaf with Pecan Praline Topping 1 1/2 cups unbleached all purpose flour 2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/2 cup unsalted butter, room temperature 2/3 cup sugar 1/3 cup packed golden brown sugar 2 eggs 2 1/2 cups peeled and diced Granny Smith Apples (about 2 large) 2/3 cups Diamond of California? chopped pecans, lightly toasted 2/3 cup golden raisins 1/2 cup Diamond of California? pecan pieces 2 tablespoons firmly packed golden brown sugar 1 tablespoon butter, melted butter Instructions: Position the rack in the center of the oven and preheat to 350F. Generously butter a 9x5-inch loaf pan. Whisk the flour and the next 4 ingredients to blend in a medium bowl. Using an electric mixer, beat the butter, sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the flour mixture. Add the apples, 2/3 cup pecans and raisins and stir until just combined. Transfer the batter to the prepared pan, smooth the top. Bake until the top of the loaf is set, about 25 minutes. Meanwhile: stir the pecans, brown sugar and melted butter to blend for topping. Remove the pan from the oven and spoon the topping carefully over the top of the loaf. Return the pan to the oven and continue baking until a tester inserted in the center of the loaf comes out clean, about 25 minutes, longer. Cool the loaf in the pan on a rack about 10 minutes. Carefully turn the loaf out and cool completely. (Bread can be baked 3 days ahead. Cover tightly with plastic wrap.) For Mini Loaves: Brush 3 (5.72 x 3.94 x 1.88) inch aluminum loaf pans generously with butter. Divide batter among pan; smooth top. Bake until the top of the loaves are set, about 25 minutes. Carefully top the loaves with the pecan mixture, dividing evenly. Continue baking until a tester inserted in the center of the loaf comes out clean, about 20 minutes longer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63865,"Easy Creamy Vegetable Chicken 4 boneless, skinless chicken breast halves 1 cup water 1 package Knorr? Vegetable recipe mix 1/2 cup Hellmann's? or Best Foods? Real Mayonnaise Instructions:

1. Spray 12-inch nonstick skillet with no-cooking spray. Brown chicken on both sides over medium high heat.
2. Stir in water and Knorr® Vegetable recipe mix. Bring to a boil over high heat. Cover, then reduce to heat to low. Cook, until chicken is thoroughly cooked, about 15 minutes.
3. Remove chicken from skillet and stir in in Hellmann's® or Best Foods® Real Mayonnaise with wire whisk. Pour sauce over chicken. TIP: Stir in 1 tablespoon chopped fresh basil and 1 small, seeded and chopped tomato for a bright Italian twist ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63866,"The Resurrector - Chuck's Hangover Shake 6 oranges, peeled 1 cup assorted frozen berries, like blueberries and cranberries 1 ripe banana 2 tablespoons yogurt 1 tablespoon honey Pinch salt Honeycomb, for garnish Fresh blueberries, for garnish Instructions: In a blender, combine the oranges, berries, banana, yogurt, honey, and salt, and whip up. Pour into tall glass. Garnish with a little rectangle of honeycomb and fresh blueberries on top. ","[Chardonnay, Moscato, Riesling]" 63867,"Chocolate-Almond Meringues 3 egg whites 1/4 teaspoon cream of tartar 1/3 cup superfine (caster) sugar *See Cook's Notes 3/4 teaspoon almond extract 2 ounces semisweet chocolate, finely chopped Instructions: Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside. Place egg whites and cream of tartar in a clean, dry bowl of a stand mixer and beat until foamy. Add sugar and almond extract beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag or a sealable plastic bag with the corner snipped off, pipe meringue by the tablespoon onto cookie sheets. Bake for 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63868,"Mushrooms with Pasta and Hazelnut Oil 2 tablespoons of unsalted butter 1 pound mushrooms, ends trimmed and sliced into 1/4 inch thick slices 2 cloves garlic, minced 8 ounces dry linguine fini 2 to 3 tablespoons hazelnut oil 1/2 cup chopped parsley 1/2 cup toasted hazelnuts, chopped Salt and freshly ground black pepper Instructions: Cook the linguine; while it is cooking, make the mushroom topping. Heat butter in a large skillet. Add the mushrooms and saute for a moment, Add a cover and a tad of water and simmer for 5 minutes or until tender. Remove the cover and evaporate the liquid. Add the garlic and saute just until aromatic. Remove mushrooms from the heat and season well to taste with salt and pepper. When the pasta is done, return it to the cooking pot and toss with mushrooms, hazelnut oil and parsley; keep on tossing until well combined and transfer to 2 heated pasta bowls. Garnish with hazelnuts and dinner is done. Accompany with steamed vegetable salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 63869,"Seafood Tostada Olive oil, for frying and sauteing 4 corn tortillas
   1 pound Chilean sea bass, divided into 4 portions
   Kosher salt and freshly ground black pepper All-purpose flour, for dusting
   2 bell peppers (mixed colors), seeded and diced 1 onion, diced 8 ounces shrimp, shelled and deveined 4 radishes, thinly sliced on a mandoline Chopped Fresno cl peppers, for garnish
   Micro cilantro, for garnish
   Lime wedges, for garnish Instructions: Heat 1/2 inch of olive oil in a medium skillet. Add a tortilla and fry on both sides until crisp; drain on paper towels. Repeat with the remaining corn tortillas. Set aside. Sprinkle the sea bass with salt and pepper, then dust with flour. Fry in the hot oil until cooked through, turning once, 5 to 7 minutes. In a clean skillet over medium heat, cook the peppers and onions in some olive oil until softened, about 7 minutes. Add the shrimp and cook, stirring, until cooked through, a few minutes more. Set the tostadas on plates. Spoon the bell peppers and shrimp on top. Top with a piece of fish, and then scatter with radishes, Fresno chiles and micro cilantro. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63870,"Cucumbers and Onions 2 cucumbers 2 Vidalia onions Salt 2 to 3 tablespoons mayonnaise 1 tablespoon sugar 1 tablespoon cider vinegar Instructions: Peel cucumbers and slice in thin circles. Halve the onions and slice thin. Layer both the cucumbers and onions in a shallow dish, sprinkling each layer with salt. Let stand covered, in refrigerator overnight to draw out the moisture. In the morning, drain the cucumbers and onions and rinse. Let dry on plain white paper towels. Beat together the mayonnaise, sugar and vinegar until creamy. Gently stir into mixed cucumbers and onions. The dressing should be plentiful so the salad is creamy. Chill before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63871,"Glaceed Strawberries 2 cups sugar 2/3 cup corn syrup 2/3 cup water A few drops orange extract 20 wooden skewers 20 large strawberries Instructions: Combine the sugar, corn syrup, and water in a clean, dry small saucepan (preferably one with a pouring spout) fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or \hard crack\ stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization). Meanwhile, stick the wooden skewers into the green ends of the strawberries. When the sugar mixture is done, remove the pot from the heat, and dip it into the ice bath for 15 seconds to stop the cooking. Add the extract and stir the mixture gently in both directions, but be careful not to over mix. Dip the berries in and stick the skewer into a pound of butter or block of styrofoam to cool and harden. Remove the skewers and serve within 5 hours. Notes about the recipe: You can do other fruit this way such as grapes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 63872,"Duck Rillette with Crostini 1 recipe Duck Confit, recipe follows 1/4 cup minced onions 1 tablespoon minced parsley 10 garlic cloves, reserved from the Duck Confit 1 tablespoon cognac 1/2 stick (4 tablespoons) butter 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 2 tablespoons fat reserved from the Duck Confit 20 Homemade Crostini, recipe follows 4 duck leg portions with thighs attached, (about 2 pounds) excess fat trimmed and reserved 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 teaspoon black peppercorns 1/2 teaspoon table salt 4 cups olive oil 20 slices (2 to 3 inches in diameter) French or Italian bread, about 1/4-inch thick each Olive oil Coarse salt Freshly ground black pepper Instructions: Pull duck meat from the bones and shred. Discard skin and bones. Combine the pulled meat, and all of the remaining ingredients, except for the crostini, in the bowl of an electric mixer fitted with the dough hook. Beat at medium speed for about 1 minute, or until everything is well mixed. Or use a food processor, taking care not to puree the mixture or let it turn into a paste. The texture should be like finely chopped meat. Serve rillette with crostini. If not using immediately, spoon rillette into ramekins and cover with reserved fat from the duck confit. Store in an airtight container, in the refrigerator for up to 1 week. Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and the 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 ducks 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 duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels. Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and table salt. Lay the duck 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 duck from the fat. Strain the fat and reserve. To store the duck confit, place the duck leg portions in a container, cover with the reserved cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat. The duck confit can be stored in the refrigerator for up to one month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful. Preheat oven to 375 degrees F. Arrange bread slices on a baking sheet and brush generously with olive oil on both sides. Sprinkle lightly with salt and freshly ground black pepper. Bake for 2 to 4 minutes, or until golden brown and crisp. (Watch carefully while they are baking to make sure they don't burn.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 63873,"Chilled Tomato and Beet Soup 3 tablespoons extra-virgin olive oil 6 sun-dried tomatoes, plus 1 tablespoon finely diced Large pinch hot paprika 1/2 cup jarred sliced pickled beets, plus 1/3 cup pickled beet juice 1/2 cup drained roasted red peppers, plus 1 tablespoon finely diced 1 small clove garlic Kosher salt 1 medium ripe tomato, chopped Store-bought beet chips, for garnish, optional Sour cream or yogurt, for garnish, optional Instructions: Combine the oil, sun-dried tomatoes and paprika in a small skillet. Bring to a low simmer over medium-low heat and swirl until the tomatoes soften, 2 to 3 minutes. Set aside to cool completely. Combine the sun-dried tomatoes and oil with the beets and beet juice, peppers, garlic and 3/4 teaspoon salt in a medium bowl. Let sit at room temperature for at least 30 minutes for the flavors to meld. Puree in a blender with 1 cup cold water until very smooth. Transfer to a bowl or large liquid measuring cup and refrigerate until chilled, at least 1 hour. Divide the soup evenly among four bowls. Sprinkle the chopped sun-dried tomatoes and peppers in each bowl. Garnish with beets chips and a dollop of sour cream, if using. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 63874,"Beautiful Brussels Sprouts 1 large butternut squash 2 1/2 pounds Brussels sprouts
4 red onions, cut into chunks
1/2 cup olive oil
1 tablespoon chili powder
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup pomegranate molasses
1 cup pomegranate seeds
Instructions: Preheat the oven to 375 degrees F. Use a knife to lop off the top and bottom of the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Cut the squash into large pieces, cut the pieces into slices, cut the slices into matchsticks and then cut the matchsticks into dice. Divide the squash between 2 baking sheets. Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange them on the baking sheets with the squash and add the red onions. Drizzle the vegetables with the olive oil, sprinkle with the chili powder, salt and pepper and toss. Roast until browned, 25 to 30 minutes. Tip the vegetables into a serving dish, drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63875,"Steak Fried Rice 3 tablespoons vegetable oil 2 large eggs
Kosher salt and freshly ground pepper 12 ounces sirloin steak, trimmed and cut into 1/2-inch-thick pieces 2 carrots, diced 2 stalks celery, diced 1 leek (white and light green parts only), thinly sliced and well rinsed 3 cloves garlic, minced
1 1-inch piece ginger, peeled and minced 2 cups frozen grain-and-rice blend, thawed
2 cups sugar snap peas, halved 2 tablespoons low-sodium soy sauce Instructions: Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Whisk the eggs with 1 tablespoon water and a pinch each of salt and pepper. Pour into the skillet and stir a few times with a rubber spatula to spread. Cook, undisturbed, until just set, about 2 minutes. Fold into thirds like an omelet and transfer to a plate. Wipe out the skillet and heat 1 tablespoon vegetable oil over high heat. Season the steak with salt and pepper. Add to the skillet and cook, stirring, until the meat just starts browning, about 3 minutes. Transfer the steak to a bowl and set aside. Wipe out the skillet and heat the remaining 1 tablespoon plus 2 teaspoons vegetable oil. Add the carrots, celery and leek and stir-fry until slightly softened, about 2 minutes. Add the garlic and ginger and stir-fry until just softened, about 2 minutes. Add the rice blend and stir-fry until warmed through, about 2 minutes. Pour off any collected juices from the steak; add the steak to the skillet along with the peas and soy sauce. Stir-fry until the peas are tender, 2 to 3 minutes. Slice the eggs into strips; stir into the rice. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 63876,"Mango Chutney 2 1/2 cups diced mangos 1 (1-inch) piece peeled fresh ginger 1 Scotch bonnet pepper, minced 1 clove garlic, minced 1/4 teaspoon kosher salt 1/2 cup cider vinegar 1/2 cup firmly packed light brown sugar 1/2 cup raisins Freshly ground black pepper Instructions: Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 63877,"Garlic Marnier Duck Pot Stickers 7 ounces skinless, boneless duck breast (one whole breast) 1/3 cup orange liqueur 1 cup orange juice 1/2 teaspoon cornstarch 1/4 teaspoon granulated garlic Salt 15 to 20 roasted garlic cloves, recipe follows 4 scallions, both white part and 2 inches of green part 1 stalk celery 1 medium carrot, cleaned and cut into 1 inch pieces 1/2 cup cilantro 1 (2-inch) piece fresh ginger, peeled and cut into 2 pieces 1 1/2 teaspoons Chinese hot oil 5 tablespoons plum sauce 1 teaspoon soy sauce Salt 3 teaspoons toasted sesame seeds, reserved 1 tablespoon olive oil 1/2 teaspoon orange liqueur 1 small orange, zested 1 package pot sticker wrappers 1 cup olive oil 1/2 cup soy sauce 1/4 cup white vinegar 1 whole head garlic Extra virgin olive oil 1/2 teaspoon dried oregano Salt and freshly ground black pepper Instructions: Lightly score both sides of the duck breast with a sharp knife. Place in a shallow dish or plastic bag. In a small bowl whisk together orange liqueur, orange juice, cornstarch, garlic, and salt. Pour over duck breast and marinate for 1 hour. Place the garlic, scallions, celery, carrot, cilantro, and ginger in the food processor and pulse until finely chopped. Place in medium mixing bowl. Add Chinese hot oil, plum sauce, soy sauce, salt, and sesame seeds and set aside. Coat the bottom of a medium skillet with 1 tablespoon of olive oil. Heat over medium heat until very hot. Remove the duck breast from the marinade. Add to the hot skillet along with 1 or 2 tablespoons of the marinade. Lower heat to medium, cover and cook for 20 minutes, turning often until cooked through and well glazed. Transfer to a cutting board and allow to cool slightly. Remove all but 1 tablespoon of the duck fat from the skillet. Mince the cooked duck breast and return it to the skillet adding a pinch of salt and 1/2 teaspoon orange liqueur. Cook over high heat until browned. Remove from heat and add to the reserved vegetable mixture. Add the orange zest and stir until well mixed. Separate 24 pot sticker wrappers. To fill the pot stickers, place 1 heaping teaspoon of filling on each wrapper. Avoid getting any of the filling on the edges or the wrapper will not seal properly. Wet edges with water, fold wrapper in half to form a half moon shape. Seal the top center of the wrapper by pressing between the fingers. Make 2 pleats, working towards the bottom left corner. Repeat working towards the bottom right corner. Set aside. Repeat with remaining ingredients. Heat 1 cup of olive oil in a deep frying pan. Add half of the pot stickers to the hot oil and cook until browned and crisp. Remove to a platter and keep hot until ready to serve. Repeat with the remaining pot stickers. Mix together soy sauce and white vinegar to use as a dip for the warm pot stickers. Preheat oven to 375 degrees F. Slice the top off of the garlic head. Place in small baking dish or garlic roaster. Drizzle lightly with olive oil and sprinkle with the oregano. Season with salt and pepper, to taste. Cover tightly with foil and roast until garlic is golden brown, about 35 minutes. Allow to cool and then squeeze the softened cloves into a small bowl and set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63878,"Butterflied Leg of Lamb with Fire Roasted Eggplant and Grilled Tomatoes 1 (5 to 6 pound) boneless leg of lamb 1/2 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1/4 cup balsamic vinegar 1 tablespoon chopped garlic 1/4 cup chopped scallions 1 tablespoon minced thyme leaves 1 tablespoon herbs de Provence 1/2 teaspoon freshly ground black pepper Kosher Salt Fire Roasted Eggplant and Grilled Tomatoes, recipe follows 8 to 10 Asian eggplants, pierced with a fork 6 vine ripe tomatoes, halved 1/4 cup extra-virgin olive oil 1 tablespoon chopped garlic 1/2 cup chopped onion 1 tablespoon toasted ground cumin 1/2 cup tomato concasse 1/2 teaspoon sesame seeds 1/2 teaspoon picked fresh oregano leaves 1/2 cup water 1/4 cup chopped parsley 3 tablespoons balsamic vinegar Salt and freshly ground black pepper Olive oil, for drizzling Instructions: Wash the leg of lamb and pat dry. Place in a hotel or lasagna pan. In a bowl, combine the remaining ingredients except the salt. Stir until well blended. Pour over the lamb and turn a few times to make sure that the meat is well coated by the marinade. Refrigerate the marinated leg of lamb at least 2 hours, making sure you turn the meat at least once. Preheat the grill to medium. Season the meat with salt. Transfer to the hot grill and cook for 15 minutes on one side. Turn and continue to cook for another 15 minutes. Move the meat to a colder spot on the grill and cover. Continue to cook to desired doneness; check after meat has cooked for a total of 45 minutes and then again after 1 hour. Time will depend on the thickness of the meat. Allow meat to cool for 15 minutes before carving to keep as much of the meat juice. Slice on a bias and serve with fire roasted eggplant and grilled tomatoes. Preheat the grill to medium. Place the eggplant on the grill for about 30 minutes, turning often. Remove and cool completely. Once cool, scrape out the pulp and discard the skins. Reserve. Rub the halved tomatoes with olive oil and salt and pepper. Place onto the side of the grill and roast until soft. In a large saute pan, over the hot part of the grill, heat the olive oil. Add the garlic, onion, cumin, tomato concasse, sesame seeds, and oregano. Cook until onion is soft. Remove from heat and adjust consistency with water. Add the parsley and vinegar. Season with salt and pepper. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 63879,"Mojito Limeade 1/2 cup fresh mint leaves, plus sprigs for garnish 2 limes, cut into wedges, plus more for garnish 2 cups crushed ice, plus more for serving 1 cup Lime-Mint Syrup, recipe follows 1 liter white rum 1/2 cup fresh lime juice Club soda 2 cups sugar 2 cups water 2 limes, zested 1/2 cup fresh mint leaves Instructions: Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired. Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold. ","[Cuba Libre, Mencia, Vermentino, Gruner Veltliner]" 63880,"Roasted Acorn Squash Stuffed with Risotto 4 medium acorn squash Kosher salt
2 cups whole milk
1 tablespoon olive oil 2 tablespoons olive oil 1 medium onion, diced
1 cup arborio rice
1 cup white wine
3 cups chicken or vegetable broth, plus more as needed
1/2 cup grated Parmesan Kosher salt and freshly ground black pepper
Instructions: For the squash: Preheat the oven to 400 degrees F. Divide 3 of the squash lengthwise and remove the seeds. Place the 6 squash halves cut-side up in a large, high-sided ovenproof skillet or pot (you may need to do this in batches or two pots). Sprinkle the cut sides all over with salt, then pour the milk into the cavities, filling halfway. Pour water into the pot until it reaches halfway up the sides of the squash. Carefully place in the oven and roast uncovered until fork-tender, 35 to 40 minutes. Meanwhile, peel, seed and dice the remaining squash. Place in a roasting pan along with the olive oil and a pinch of salt. Toss and roast until fork-tender, 15 to 20 minutes. For the risotto: Add the olive oil to a large skillet over medium heat. Add the onions and saute until they are translucent, about 2 minutes. Add the rice and stir to coat with the olive oil and onion mixture. Add the white wine and stir until the liquid has absorbed, about 5 minutes. Add the broth, 1/2 cup at a time, and stir until all the liquid has absorbed before adding another 1/2 cup. (This process will take approximately 25 minutes and the risotto will become creamy from the starch releasing.) When all of the liquid has been added and absorbed, stir in the Parmesan and the roasted, diced squash. Season to taste with salt and pepper. (If the risotto seems too dry, just add some more broth). Stuff the roasted squash halves with the risotto and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 63881,"Pan Roasted Foie Gras and White Peach Chili Relish 1/4 cup white vinegar 1/4 cup loosely packed light brown sugar 2 tablespoons finely chopped shallots 1/4 cup finely chopped red jalapeno pepper 2 tablespoons raisins 1 tablespoon finely chopped garlic 1 tablespoon grated ginger 1/2 teaspoon salt 6 firm white (or other) fresh peaches, blanched to remove the skin, pit removed and sliced 1 pound fresh duck foie gras Salt and pepper to taste 12 slices french baguette bread, brushed with olive oil and toasted in a hot oven Instructions: The fresh, raw duck or goose liver known as foie gras is from specially raised fowl that produce this large and fat liver much different in size than the ordinary ducks liver. Generally sold as grades A, B, or C where Grade A being the best and most expensive. Grade A foie gras is usually free of most blemishes and imperfections and requires the least time to clean of any veins and bile. All three grades will require some hand cleaning with a small paring knife. After the foie gras has been cleaned, it should be cut into 1/2inch thick slices weighing approximately 2 to 3 ounces each. Bring the vinegar and sugar to a boil. Add the shallots, jalapeno, raisins, garlic, ginger, salt and simmer 5 minutes. Add the peaches and simmer an additional 5 minutes before removing from the heat. Cool for 15 minutes, then serve or transfer to a clean container and refrigerate for up to one week. Season the sliced foie gras with salt and pepper just immediately before cooking. . Heat a clean, dry heavy bottomed saute pan until very hot. Place the foie gras in the pan and sear quickly on both sides. Serve on a bed of warm peach relish with sliced baguette croutons. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 63882,"Jasmine Tea Ganache 10 ounces heavy cream 1 ounce light corn syrup 1 1/4 ounces jasmine tea 9 ounces bittersweet chocolate, chopped 4 1/2 ounces milk chocolate chopped 1/4 ounce rum Instructions: Chop the chocolate into small pieces approximately 3/8-inch. Boil together the cream and light corn syrup. Add the jasmine tea and simmer for 1 minute. Strain the tea and pour over the bittersweet chocolate and milk chocolate. Mix the ingredients only enough to incorporate. Allow to cool to 90 degrees and stir in the rum. Pour into a shallow dish that has been lined with waxed or parchment paper. The filling should be 5/8 inches thick. Allow to cool overnight or until firm, covered in refrigerator. Cut into squares. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 63883,"Shaved Carrot and Pear Salad with Curry Vinaigrette 1 1/2 pound large carrots, trimmed and peeled (about 8 carrots) 2 firm pears (recommended: D'Anjou) 2 tablespoons chopped fresh parsley leaves 2 tablespoons white wine vinegar 1 tablespoon curry powder 2 teaspoons honey 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil Instructions: Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley. In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Gavi]" 63884,"Roasted Italian Meatballs 1 pound ground sirloin 1/2 pound ground pork
1/2 pound ground veal
1 3/4 cups dry seasoned bread crumbs
1/2 cup freshly ground Italian Pecorino cheese (2 ounces)
1/2 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
3/4 cup dry red wine, such as Chianti
1/4 cup good olive oil
2 (32-ounce) jars good marinara sauce, such as Rao's
Creamy Parmesan Polenta (recipe follows) or cooked spaghetti, for serving 4 cups chicken stock, preferably homemade 2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter
Instructions: Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper. Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly. Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil. Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through. To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot. Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top. ","[Chianti, Barolo, Syrah, Tempranillo]" 63885,"Sheet Pan Rainbow Nachos 1 pound ground beef One 1-ounce package taco seasoning 12 ounces tortilla chips 1 pound Monterey Jack cheese, grated 1 pint red cherry or grape tomatoes, halved 1/2 orange bell pepper, cut into 1/4-inch dice 1 1/2 cups corn kernels (from about 2 ears corn) 1 jalapeno, seeded and chopped One 15-ounce can refried black beans 3 tablespoons salsa, plus more for serving 1 avocado, diced 3/4 cup fresh cilantro leaves, chopped 1/2 red onion, diced Sour cream and hot sauce, for serving Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Cook the ground beef with the taco seasoning according to the package directions.
Spread the chips out on the prepared baking sheet, top evenly with the Monterey Jack and spoon over the meat mixture. Position the baking sheet so a long side is facing you. Arrange the tomatoes in a 3 1/2-inch-wide strip down the far left of the baking sheet. Next to it, repeat with a 3 1/2-inch-wide strip each of the bell pepper, corn and jalapeno, in that order. Dollop on the refried beans in a 3 1/2-inch-strip on the far right and spread it out evenly with a spatula.
Bake until the nachos are heated through and the cheese is melted, 15 to 20 minutes. Spoon the salsa over the tomatoes. Top the jalapeno with the avocado and cilantro. Top the beans with the red onion. Serve immediately with salsa, sour cream and hot sauce on the side.
","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 63886,"Herbed Polenta 6 cups water 2 teaspoons salt 1 3/4 cups yellow cornmeal 3/4 cup grated Parmesan 3/4 cup whole milk 6 tablespoons (3/4 stick) unsalted butter 3 tablespoons chopped fresh Italian parsley leaves 2 teaspoons finely chopped fresh rosemary leaves 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper Instructions: Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 63887,"Holiday Biscotti 2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good-quality white chocolate, chopped Red and green sugar crystals, for garnish Instructions: Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63888,"Easy Chicken Pot Pie 1 1/2 pounds chicken tenders (about 10 tenders) 1/2 teaspoon sweet paprika 1/2 teaspoon dried sage 1/4 teaspoon dried oregano Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 cup frozen pearl onions 1 cup frozen peas and diced carrots 2 cloves garlic, minced 2 tablespoons all-purpose flour 2 cups low-sodium chicken stock 1 cup heavy cream 1 store bought pie crust, unbaked and thawed if frozen 1 egg, lightly beaten Instructions: Special equipment: 10-inch cast-iron pan Preheat the oven to 400 degrees F. Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes. To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed. Return the chicken to the pan. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63889,"Double Chocolate Chip Pancakes 1 cup multi-grain pancake mix 3/4 cup milk 1 tablespoon sugar 1 tablespoon salted butter, melted, plus more for frying and serving 1 large egg 1/4 cup dark chocolate chips, plus a few for serving 1/4 cup white chocolate chips, plus a few for serving Caramel sauce, for drizzling Chocolate sauce, for drizzling Whipped cream, for serving Instructions: Make the batter by combining the pancake mix, milk, sugar, melted butter and egg in a large bowl. Stir in the dark and white chocolate chips. Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop about 1/4 cup of the batter per pancake onto the skillet, then fry on both sides until dark and golden, about 2 1/2 minutes per side. Remove the pancakes to a plate and drizzle with the caramel and chocolate sauces. Top with butter and whipped cream and garnish with both types of chocolate chips. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 63890,"Big Berry Smoothie 2 cups ice 1 cup plain yogurt 1/2 cup soy milk 1/4 cup blueberries 1/4 cup raspberries 1/2 banana Instructions: Add all the ingredients to a blender and pulse until smooth. ","[Merlot, Zinfandel, Syrah/Shiraz]" 63891,"Yellow Tomato Virgin Bloody Maria 3 lbs. yellow tomatoes, peeled and cut into large pieces 1 or 2 green jalapeno peppers, stem removed and cut into large pieces 1 lemon, cut into wedges 1 oz. fennel spice rub 6 fennel fronds gray sea salt Instructions: In a stainless steel mixing bowl, toss the tomatoes with a little gray salt followed by the jalapeno pepper. Juice the mixture through a juice extractor (such as a Juiceman) then pour the mixture into a pitcher. Refrigerate. This can be done up to six hours before serving. Rub the top rims of the glasses with a lemon wedge, and dip the rims in a saucer filled with the fennel spice. The spice will cling to the rim of the glass and flavor the drink as you sip. Fill the glasses with ice. Pour the tomato juice into each glass about an inch from the top. Garnish each with a fennel frond. ","[Sangiovese, Pinot Grigio, Vermentino, Sauvignon Blanc]" 63892,"Ham in the Crock Pot | Slow-Cooker Ham with Apricot-Dijon Glaze 1/2 cup apricot jam 1/2 cup Dijon mustard 1/2 cup packed light brown sugar Freshly ground black pepper One 4- to 5-pound spiral-cut ham Instructions: Whisk together the jam, mustard, sugar and 1/4 teaspoon black pepper in a small pot. Bring the mixture to a boil to melt the sugar, whisking occasionally. Reduce the heat to a simmer until the mixture thickens, about 2 minutes. Remove from the heat, and reserve. Add 3/4 cup water to the insert of a 6-quart slow cooker. Place the ham in the insert on its side, and brush lightly with the glaze. Cover, and cook on low until the ham is hot throughout, 6 to 7 hours. Refrigerate the remaining glaze. When the ham has about 10 minutes left to cook, reheat the glaze in a small saucepan over medium-low heat, stirring frequently. Transfer the ham to a carving platter or serving dish, and brush with enough glaze to make a glossy, sticky coating. Slice, and serve with the remaining glaze on the side. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 63893,"Sweet and Spicy Pork Fajitas with Squash and Zucchini 1/3 cup olive oil, plus more for brushing the grill grates 1/4 cup torn fresh cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon fresh thyme leaves 6 garlic cloves, smashed 2 jalapenos (seeds removed for less heat) Kosher salt and freshly ground black pepper 1 1/2 pounds 1-inch-thick boneless center-cut pork chops 2 tablespoons olive oil 1 medium zucchini, cut into 1/4-inch half-moons Kosher salt. 1 medium yellow squash, cut into 1/4-inch half-moons 1 bunch scallions, cut into 1-inch lengths 1 large tomato, chopped 1 red jalapeno, seeded and thinly sliced 1/2 cup roughly chopped fresh cilantro For Serving: Warm tortillas, crumbled Cotija cheese, sliced pickled jalapenos, lime wedges, chopped red onion, sour cream, tomatillo salsa Instructions: For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the pork chops and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking. For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside. Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board and thinly slice. Serve with the warm tortillas, the squash and zucchini mixture and toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 63894,"Dublin Cheeseboard-Stuffed Appetizer Bread One 11-ounce can Pillsbury? refrigerated French bread 4 ounces Irish white Cheddar cheese, cut into thin slices
4 ounces hard salami, cut into 1/2-inch pieces
4 ounces honey goat (chevre) cheese, crumbled
2 tablespoons sliced almonds
1/4 teaspoon coarse sea salt
1 cup arugula
1 cup fig preserves
One 6-ounce package dried apricots, halved
Instructions: Heat oven to 350 degrees F. Line rimmed baking pan with cooking parchment paper or lightly spray with cooking spray. Place dough on work surface. Cut in half crosswise to make 2 (6-inch) loaves. Make lengthwise cut down center of each loaf to within 1/2 inch of bottom. Carefully pull apart dough and press to make 2 (7-by-5-inch) rectangles.
Top each rectangle with Cheddar cheese, salami and goat cheese, to within 1/2 inch of edges. Bring long sides together over filling; pinch and roll top edge down to seal seam. Pinch and turn ends under loaves to seal. Place loaves in pan. Lightly brush loaves with water. Sprinkle with almonds and sea salt; press lightly to adhere. Bake 26 to 30 minutes or until golden brown. Cool 15 minutes.
Meanwhile, on serving board or large platter, arrange arugula. Spoon preserves into small bowl; place on board. Cut filled loaves into 1-inch slices; arrange over arugula. Place apricots around bread slices on board. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63895,"Italian Meatball Sliders with Red Sauce 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, sliced 1 teaspoon red pepper flakes 1 tablespoon tomato paste One 28-ounce can crushed fire-roasted tomatoes 1 tablespoon chopped fresh basil 2 sprigs fresh thyme Kosher salt and freshly ground black pepper 1/4 cup panko breadcrumbs 1/4 cup milk 8 ounces ground beef 8 ounces ground pork 1/4 cup grated Parmesan 2 tablespoons chopped fresh Italian parsley 2 cloves garlic, minced Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/2 pound fresh buffalo mozzarella, sliced 8 soft Hawaiian buns 8 leaves fresh basil Instructions: Preheat the oven to 350 degrees F. For the tomato sauce: Heat the olive oil in a large, deep skillet over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato paste, cook for 1 minute. Stir in the tomatoes, basil, thyme, 1 cup water, and some salt and pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes. Keep warm. For the meatballs: Soak the panko in the milk for 10 minutes. In a large mixing bowl, combine the ground beef and pork, Parmesan, parsley, garlic, some salt and pepper and the soaked panko. Mix well to combine; do not overwork. Form into eight 2-inch balls. Set a large saute pan over medium-high heat. Add the olive oil. Sear the meatballs on all sides until golden brown, 6 to 7 minutes. Remove the thyme sprigs from the tomato sauce; add the meatballs to the sauce. Spoon some sauce over the meatballs, then top them with slices of mozzarella. Transfer to the oven and bake until the cheese is bubbly and the meatballs are cooked through, 20 to 25 minutes. To assemble the sliders, load one meatball onto each bun. Top with a basil leaf and secure the bun top with a bamboo skewer. Serve on a large platter with extra sauce on the side. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 63896,"Shepherd's Pie 2 Extra-virgin olive oil, as needed 2 pounds boneless lamb shoulder or leg, cut into 1/2-inch dice Kosher salt 1/2 cup all-purpose flour 3 carrots, peeled and cut into 1/4-inch dice 3 ribs celery, cut into 1/4-inch dice 2 large leeks, white part only, cut into 1/2-inch dice 2 cloves garlic, smashed and finely chopped
1/4 cup tomato paste 1 cup stout beer, such as Guinness 3 to 4 cups chicken stock 2 bay leaves 1 bundle fresh thyme 2 pounds Yukon gold potatoes, cut into 1-inch dice 3/4 to 1 cup heavy cream 2 to 3 tablespoons cold butter 1 cup frozen peas Instructions: Coat a wide pan with olive oil and bring to a medium-high heat. Sprinkle the lamb with salt and toss with the flour. Add the lamb to the pan and brown well on all sides. Remove the lamb from the pan and reserve. Ditch the oil in the pan and add a splash new olive oil. Add the carrots, celery and leeks to the same pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook 2 to 3 minutes more. Add the tomato paste and cook until the tomato paste starts to brown, 2 to 3 minutes. Add the beer and cook until it reduces by half. Return the lamb to the pan. Add enough stock to just cover the surface of the lamb. Taste and season with salt if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer until the lamb is tender, about 1 hour. When the stock level reduces, replace with more to keep the meat submerged. Place the potatoes in a medium saucepan and cover by 1 inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender, about 15 minutes. Drain the water from the potatoes and pass them while they are still hot through a food mill. In a small saucepan over medium-high heat, bring the cream to a boil. Beat the cold butter and hot cream into the pureed potatoes. Taste and season with salt if needed. The potatoes should be creamy and very flavorful. Remove the lid from the lamb and add the peas. Simmer for 15 minutes more to allow the stock level to reduce. Taste and adjust the seasoning if needed. When done, the lamb mixture should be thick and stew-like. Remove the bay leaves and thyme bundle and discard. Preheat the broiler. Transfer the lamb to a wide, flat flameproof baking dish. Spread the mashed potatoes over the lamb mixture in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63897,"Classic Patty Melt 1 tablespoon olive oil 6 tablespoons unsalted butter
1 large onion, thinly sliced
Kosher salt and freshly ground black pepper
1 1/4 pounds ground beef (80 percent lean)
2 tablespoons ketchup
2 teaspoons Worcestershire sauce 1/2 teaspoon onion powder
8 slices rye bread
About 1/2 pound sliced Swiss cheese
Instructions: Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until very soft and golden, about 25 minutes. Transfer to a small bowl. Mix the ground meat with the ketchup, Worcestershire, onion powder, 1 teaspoon salt and a few grinds of pepper. Form the meat into 4 oblong patties in the approximate size and shape of the bread (they should be a little less than 1/2-inch-thick). Add 1 tablespoon butter to the skillet and heat it over medium-high heat until the foam subsides. Add the patties and cook, turning once, until cooked to medium doneness, about 2 1/2 minutes per side. Add salt and pepper, if desired. Transfer to a plate. Wipe the skillet clean. Butter one side of half of the bread slices, then place them butter-side down in the skillet. Add a slice of cheese on top of each slice of bread, then add the patties and onions. Lay one more slice of cheese on top of the onions, then add the top slices of bread. Butter the top of the bread. Flip the sandwiches and cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Transfer to a cutting board and cover loosely with foil. Cook the remaining sandwiches with the remaining butter in the same manner. Cut the patty melts in half and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 63898,"Chocolate Waffles with a Fresh Raspberry Syrup 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoons salt 1/3 cup melted semisweet chocolate 2 egg yolks 1 teaspoons vanilla extract 1 3/4 cups milk 1/2 cup plus 5 tablespoons melted butter 2 egg whites 1/2 cup sugar 2 pints fresh raspberries Dash orange liqueur (recommended: Grand Marnier) 2 cups sweetened whipped cream Confectioners' sugar Instructions: Combine the flour, baking powder and salt in a mixing bowl. In another bowl beat the chocolate, egg yolks and vanilla lightly. Beat the milk and 1/2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close the lid quickly: do not open during baking. Bake according to the manufacturer's directions. Melt the remaining butter in a skillet over medium heat. Add the sugar, stirring constantly until it dissolves, about 1 minute. Add the raspberries and cook, stirring, for 2 to 3 minutes. Remove from the heat and add the orange liqueur. Flame the liqueur and continue to cook for 1 minute. Serve the waffles with the raspberry syrup and sweetened whipped cream. Garnish with confectioners' sugar. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 63899,"Banana Chip 8 dried banana chips 1 frosted cupcake (about 2 tablespoons frosting works best) 1 small piece brightly colored fresh or dried fruit Instructions: Arrange the banana chips in a petal pattern on the cupcake. Put the piece of the fruit in the center. ","[Chardonnay, Moscato, Riesling]" 63900,"Haricots Verts Almondine Kosher salt 1/4 cup almonds 1 1/2 pounds haricots verts (French string beans), root ends removed 3 tablespoons unsalted butter 1 1/2 tablespoons olive oil 2 shallots, minced Freshly cracked black pepper 1/2 lemon, zested and juiced Instructions: Bring a large pot of salted water to boil. Meanwhile, in a large saute pan, toast the almonds over medium-high heat until golden brown and fragrant, 3 to 5 minutes. Remove from the pan, finely chop and set aside. Blanch the string beans in salted boiling water until crisp but tender, 2 to 3 minutes. The salt will impart flavor as well as help keep the string beans crisp. Immediately drain and run cold water over the beans or plunge into an ice bath to cool and stop the cooking process, then remove and completely dry. Return the saute pan to the burner over medium heat and melt the butter with the olive oil. Add the shallots, sprinkle with salt and pepper and cook until starting to brown, stirring occasionally, 3 to 5 minutes. Toss the drained beans with the shallots and add the lemon zest and juice. Cook to heat the beans completely through, 1 to 2 minutes. Remove from the heat and season with additional salt and pepper if needed. Toss with the toasted chopped almonds and transfer to a serving dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 63901,"Potato Gratin 4 Idaho potatoes 2 tablespoons butter, plus 1 1/2 ounces butter 1 clove garlic, minced 1 cup milk 1 cup heavy cream 3 eggs 1/2 teaspoon ground nutmeg 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3/4 cup finely grated Gruyere 1/2 cup finely grated Parmesan Instructions: Preheat the oven to 350 degrees F. Using a mandolin, thinly slice the potatoes into rounds, and then soak, rinse, and dry the potatoes. Coat the bottoms of 4 fluted (8-ounce) oval ramekins with 2 tablespoons butter and sprinkle the garlic evenly among the ramekins, and set aside. In a medium bowl, whisk together the milk, cream, eggs, nutmeg, salt, and pepper. In the ramekins, layer the potatoes, Gruyere, and cream mixture. Press down lightly with hands to compress. Top each ramekin with tabs of butter and the Parmesan. Place the ramekins in a water bath and bake until tender and golden brown. Remove the ramekins from the water bath and let rest for 30 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 63902,"Macaroni and Cheese 6 (6-ounce) boneless skinless chicken breasts 2 tablespoons Hungarian paprika 1 tablespoon kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 quart heavy cream 2 tablespoons of thyme 2 pounds of cooked rigatoni 6 ounces goat cheese Instructions: Season chicken breasts with paprika salt and pepper and set aside. Heat olive oil in large saute pan and place chicken in it browning on both sides. Place in 400-degree oven for 8 to10 minutes. Remove from oven and let cool then dice into large pieces. Heat cream in large saucepan, add herbs, salt, and pepper and reduce by half. Add the cooked rigatoni, cheese and cooked chicken and simmer for 2 minutes. Remove from heat and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 63903,"Gluten-Free Chickpea Flour Fish and Chips 1 pound large Yukon gold potatoes 3/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup mayonnaise 1 tablespoon harissa 2 cornichons, finely chopped 1 lemon, cut into wedges 1 cup chickpea flour 1 cup cornstarch 1/4 teaspoon cayenne pepper 2 large eggs 1 pound skinless hake fillet Tartar sauce, for serving 1/4 cup chopped parsley, optional Instructions: Preheat the oven to 450 degrees F. Place an empty baking sheet in the oven to heat. Cut the potatoes into 1/2-inch wedges. Toss with 2 tablespoons of the oil and season with salt and black pepper. Spread the potatoes evenly on the heated baking sheet, return to the oven and roast until dark golden at the edges and slightly crisp, about 20 minutes. Meanwhile, combine the mayonnaise, harissa, cornichons and a squeeze of lemon juice in a small bowl. Cover and refrigerate. Whisk together the chickpea flour, cornstarch, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Whisk the eggs with 1/4 cup water in another dish. Cut the fish into 2 by 1-inch planks. Dredge the fish in the chickpea flour mixture, dip in the egg and then dredge again in the flour mixture. Set aside on a baking sheet to rest. Heat the remaining 3/4 cup oil in a 10-inch cast-iron skillet over medium-high heat until it shimmers. Add the fish in batches and fry until golden brown and cooked through, about 2 minutes per side. Remove to a cooling rack or paper towels to drain. Season with salt and black pepper. Serve the fish with the potatoes, tartar sauce and lemon wedges. Garnish with parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 63904,"Brunch Brisket 1 brisket (3 pounds) 2 teaspoons kosher salt
Black pepper
2 tablespoons flavorless oil
1 large onion, thinly sliced 2 tablespoons fennel seeds
1 tablespoon dried sage
Pinch crushed red pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 clove garlic, minced
One 12-ounce bottle hard apple cider
1 large apple, cut into thin wedges 2 tablespoons maple syrup
1 cup dry white wine
Chopped chives, for garnish
Instructions: Season both sides of the brisket with the salt and a few turns of pepper. In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker. Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour 1/2 cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up). Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker. Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives and serve. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 63905,"Cherry-Almond Noodle Pudding 8 ounces medium, spiral egg noodles 2 tablespoons unsalted butter 1 cup dried cherries 1 1/2 cups sour cream 1 cup cottage cheese 3 eggs 1 cup sugar 1/2 teaspoon grated lemon zest 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 2 tablespoons melted butter 1/2 cup slivered almonds Instructions: Cook noodles in a large stockpot with boiling, salted water until tender, about 5 minutes. Drain noodles in a colander and place in a large bowl with the butter. Toss to coat well. Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish. Bring 1 cup of water to a boil, add cherries, cover and remove the pan from the heat. Allow cherries to stand for 5 minutes. Drain well and set aside. Combine sour cream, cottage cheese, eggs, 3/4 cup sugar, the lemon zest, vanilla, and almond extract in blender or food processor. Process until smooth, stopping to scrape down the sides as needed. Stir together the sour cream mixture, buttered noodles, and cherries. Place the noodle mixture into the prepared dish. In a small bowl, combine the melted butter, almonds, and the remaining 1/4 cup sugar. Sprinkle nut mixture over the noodle pudding and bake for 25 to 30 minutes. Pudding should be cooked through and golden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 63906,"Kardea's Spritz 2 oranges 1 lime 1 cup sugar One 12-ounce bag frozen raspberries 1/4 to 1/2 cup Italian bitter liqueur, such as Aperol One 750-milliliter bottle prosecco, chilled Instructions: Make the simple syrup: Use a vegetable peeler to remove the peels from the oranges and lime. (Be careful not to remove the bitter white pith from the fruit). Combine the citrus peels, sugar and 1 cup water in a medium saucepan. Bring to a boil and cook until the sugar dissolves, about 2 minutes. Cover and let cool completely, about 30 minutes, then strain out the citrus peels. For the spritz: Place the raspberries in a blender. Add 1/2 cup to 1 cup water and process until smooth. Strain the liquid through a fine-mesh strainer to remove the seeds. Stir together the simple syrup, raspberry pure and Italian liqueur. Pour into glasses filled with crushed ice and top off with the prosecco. ","[Prosecco, Moscato, Vinho Verde, Cava]" 63907,"Quick-Pickled Zucchini 2 cups distilled white vinegar 3 tablespoons kosher salt
2 tablespoons yellow mustard seeds
2 teaspoons red cl flakes
6 sprigs fresh dill
4 cloves garlic, thinly sliced 3 medium zucchini (about 2 pounds), sliced into 1/2-inch-thick rounds
1 small red onion, halved and sliced into thin half-moons
Instructions: In a medium saucepan over medium-high heat, bring the vinegar, salt, mustard seeds, cl flakes and 3 cups water to a simmer. Cook until the salt has dissolved, about 5 minutes. Divide the dill, garlic, zucchini and onions evenly between 2 quart-size mason jars. Pour the hot liquid into the mason jars to cover the ingredients and let cool to room temperature, about 1 hour. Serve immediately or cover with lids and store in the refrigerator for up to a week. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 63908,"7-Spice Garlic BBQ Short Ribs 2 tablespoons vegetable oil, plus more if needed 8 cloves garlic, minced
1/4 cup Asian pear puree (preferably from Korean Shingo pears) 2 heaping tablespoons Chinese yellow rock sugar
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine
1/4 teaspoon ground white pepper
1/4 teaspoon shichimi togarashi (Japanese 7-spice powder) Pinch 5-spice powder
1 medium yellow onion, thinly sliced 1 inch scallion, sliced
2 pounds uncut boneless short ribs
2 tablespoons vegetable oil
Instructions: For the garlic mixture: Place the oil and garlic in a shallow frying pan. Mix until combined and the oil just covers the garlic, adding more oil as necessary. Cook over medium heat until the oil begins to bubble and the garlic turns golden brown, 2 to 3 minutes. Immediately remove from the heat and drain off the oil. Set the garlic aside and let cool. For the BBQ marinade: Combine the pear puree, sugar, soy sauce, oyster sauce, rice wine, pepper, schichimi togarashi and 5-spice powder in a 2-quart saucepan and mix thoroughly with a whisk. Cook over high heat until the mixture comes to a boil. Add the prepared garlic mixture, lower the heat and simmer until slightly thickened, about 15 minutes. Remove from the heat and stir in the onion and scallion. Let cool to room temperature, about 30 minutes. Meanwhile, remove any excess fat and sinew from the ribs. Cut into 1/2-inch cubes and transfer to a 4-quart container. Slowly pour the cooled BBQ marinade over the ribs and mix until thoroughly coated. Marinate the ribs in the refrigerator at least 8 hours. Drain the ribs and onion of excess BBQ marinade through a sieve or strainer. Heat the oil in a frying pan over high heat, 2 to 3 minutes. Add the ribs and onion and cook, mixing often to prevent burning, until caramelized and cooked to desired doneness, 2 to 3 minutes for medium-rare, 3 to 5 minutes for medium. Serve on rice, bread or salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 63909,"Charred Broccolini and Shishito Romesco 8 ounces shishito peppers 1 lime, halved
1 pound broccolini
Olive oil, for drizzling
Kosher salt and freshly ground black pepper 1/2 cup peeled hazelnuts, toasted
1/2 cup frozen peas, thawed
1 cup fresh cilantro, roughly chopped, plus additional for garnish
1 tablespoon white balsamic vinegar 1 red jalapeno, sliced into rings
Flaky salt, for sprinkling
Instructions: Preheat a cast-iron griddle or skillet over medium-high heat until hot. Add the shishito peppers and cook, flipping as needed, until blistered and browned, about 5 minutes. Meanwhile, add the lime cut-side down and cook until charred. In a bowl, toss the broccolini with a drizzle of olive oil and a sprinkle of kosher salt and pepper. Add the broccolini to the griddle and cook until charred and the stems are fork-tender, about 7 minutes.
Meanwhile, reserve a handful of the peppers for serving, and remove the stems from the remaining peppers.
To the carafe of a food processor, add the stemmed peppers, hazelnuts, peas, cilantro and white balsamic vinegar, and season with salt and pepper. Pulse until coarse, then, with the food processor running, slowly add 1/2 cup olive oil and blend until smooth. Taste and adjust the seasoning. To serve, spread the romesco sauce in a shallow bowl or platter. Top with the charred vegetables, sliced jalapenos and a drizzle of olive oil. Sprinkle with the flaky salt and a handful of cilantro leaves. Squeeze the charred lime over the top just before serving. ","[Rioja, Garnacha, Tempranillo, Barbera]" 63910,"Grilled Peppery London Broil 3 pounds flank steak 1 tablespoon cracked black peppercorns 2 tablespoons coarse salt 1 cup freshly squeezed lime juice 3 tablespoons olive oil Instructions: Place meat in glass baking dish large enough to hold comfortably. Evenly season flank on both sides with salt and pepper. Whisk together lime juice and oil in small bowl and pour over meat. Rub in marinade. Turn meat over to coat. Cover and refrigerate for 3 hours. Heat grill to high. Brush grill well to clean and wipe with oiled paper towel. Lift meat out of marinade and blot dry with paper towels. Place meat on grill and cook 4 minutes per side for medium rare. Remove from grill and let rest in warm place ten minutes before carving, then carve across the grain into very thin slices. Place slices on serving platter and pour over any accumulated juices. Serve. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 63911,"Apricot Gelee 2 cups apricot puree (about 4 cups fresh or frozen apricots, pureed and then strained to make 2 cups) 4 teaspoons pectin, available in the baking section of supermarkets or natural food stores 2 1/2 cups sugar, plus extra, for rolling 1/2 cup light corn syrup 2 teaspoons non-buffered ascorbic acid, available at natural-food store 1 teaspoon water Instructions: Heat the puree over medium-high heat in a saucepan fitted with a candy thermometer. Mix the pectin with half the sugar to \dilute\ it. When the puree reaches 100 degrees F, add the pectin/sugar. Bring to a boil, stirring constantly. Add the remaining sugar and the corn syrup and cook until the mixture reaches 225 degrees F, stirring slowly and constantly with a rubber spatula, making sure to scrape the bottom and sides. Dissolve the ascorbic acid in 1 teaspoon of water. Remove the pan from the heat and stir in the ascorbic acid. Pour into a baking dish lined with a silpat or parchment paper, and let set for at least overnight, until gelled and firm. Cut neatly into rectangles 1-inch by 1 1/2 inches. Spread a few tablespoons of sugar in a dish and roll each square in sugar, to coat. Wrap individually in cellophane or store in an airtight container. At room temperature, they keep up to 4 weeks. Notes about the recipe: When golden-brown cookies and dark-brown chocolates threaten to overwhelm my petit-four trays, I can always depend on the bright garnet sparkle of these candies, lively in color and flavor. In France, where I learned to make them, gelees come in a tremendous range of colors and flavors, from grass-green kiwi to deep purple blackberry. And if you're a fan of Chuckles candies, these will blow your mind. Pectin is a natural fruit gelatin that you can buy in powder form, especially during canning season (June-October). Ascorbic acid, a natural antioxidant available at health-food stores, keeps the color bright. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 63912,"Sweet Potato Flan 2 pounds sweet potatoes 2 cups granulated sugar 1 1/2 cups water 1 1/2 cups packed brown sugar 8 eggs 2 cups heavy cream 3 tablespoons brandy 2 teaspoons vanilla extract 1 tablespoon freshly grated ginger 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Instructions: Reheat oven to 350 degrees F. Bake potatoes until soft throughout, about 1 hour. Cool, then peel and cut into chunks. Puree in a food processor--do not over mix--and reserve. Reduce oven to 325 degrees F. Prepare caramel and sauce following the same method as for Creme Caramel (recipe follows). Line a 3-quart Pyrex loaf pan with caramel and set aside on a level surface. Chill sauce. Combine custard ingredients in a large bowl and whisk in the sweet potato puree to combine. Pour through a strainer into lined loaf pan. Place inside a larger roasting pan. Pour in boiling water until it rises halfway up the sides of the loaf pan. Bake about 1 hour and 50 minutes. The center should feel firm when pressed. Set aside to cool about 1 1/2 hours. Cover with plastic wrap touching top. Refrigerate overnight or as long as 4 days. Run a knife along inside edge 2 or 3 times to loosen. When you press center, sides should pull away. Cover with a platter and quickly invert. Drain excess caramel into a bowl and strain into reserved cold sauce. Serve slices of flan on dessert plates. Top with chilled caramel sauce. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 63913,"Grilled Cheese Sandwiches 2 Kellogg's? Eggo? Minis Homestyle Waffles ? ounce cheddar cheese, thinly sliced ? ounce mozzarella cheese, thinly sliced 1 Kellogg's? Eggo? Minis Homestyle Waffle Nonstick cooking spray ? teaspoon grated Parmesan cheese ? teaspoon dried Italian seasoning 1 cup hot reduced-sodium tomato soup Instructions:

1. For sandwiches, Kellogg's® Eggo® Minis Homestyle waffles according to package directions.
2. Top three of the waffles with cheddar cheese, mozzarella cheese and the remaining three waffles. Place in shallow baking pan lightly coated with cooking spray. Bake, uncovered, at 350°F for 4 to 6 minutes or until cheese melts.
3. For croutons, prepare Kellogg's® Eggo® Minis Homestyle waffle according to package directions. Cut into bite-size pieces. Lightly coat with cooking spray. Toss with Parmesan cheese and Italian seasoning. Spread in shallow baking pan. Bake at 350°F about 5 minutes or until crisp. Serve on top of soup ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63914,"Grape Agua Fresca 2 cups freshly made California grape juice 2 tablespoons sugar 1/4 cup lime juice Lime slices Ice Sparkling water (optional) Instructions: Combine the grape juice, sugar and lime juice in a pitcher and stir well. Serve over ice with lime slices and sparkling water if desired. To make the fresh grape juice, puree 6 cups seedless red California grapes in a food processor or blender and strain through a fine sieve. It will make about 2 cups of juice. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63915,"Caramelized Apple Flan 1/3 cup sugar 2 tablespoons water 3 tablespoons butter 2 pounds Granny Smith apples, peeled, cored and coarsely chopped 1/2 cup brandy 6 eggs 1/2 cup sugar 1 teaspoon cinnamon 1 cup half-and-half Instructions: Place the sugar in a saucepan, and moisten it with the water without stirring. Bring to a boil and cook until light golden brown. Immediately pour the caramel into an 8 to 9 cup mold (a cake pan will do) and swirl and tilt the mold to coat it with the caramel, including the walls. Preheat the oven to 350 degrees F. In a large skillet, melt the butter and let it foam. Add the apples and cook on medium low heat, covered, for 15 minutes. Add the brandy and flame it, then continue to cook, shaking the pan, for 2 minutes or so. In a large bowl, whisk together the eggs, sugar and cinnamon. Stir in the half-and-half and the apples. Pour this custard into the caramel-lined mold and bake in a water bath for 50 minutes or until a knife comes out clean. Remove the flan from the oven and let cool to room temperature. Run a knife around the edge of the mold then turn the flan out onto a serving platter. Pour any caramel sauce from the mold over the flan. ","[Chardonnay, Riesling, Moscato, Cava]" 63916,"Herb Crusted Goat Cheese and Heirloom Beet Salad 24 ounces heirloom variety beets, washed and trimmed 12 ounces goat cheese, separated into 1 ounce balls 4 eggs 1/2 cup half-and-half 2 cups all-purpose flour 4 cups Herb Crust, recipe follows Salt and pepper, to taste 24 ounces arugula, cleaned 16 ounces balsamic vinaigrette, recipe follows 1/2 bunch Italian parsley 1/4 bunch sage (1-ounce) 1/4 bunch thyme (1-ounce) 1/4 bunch rosemary (1-ounce) 2 garlic cloves, minced 1/2 quart panko bread crumbs 1 ounce olive oil 6 ounces Aged balsamic vinegar 10 ounces extra virgin olive oil Salt and Pepper, to taste Instructions: Boil beets until tender. Chill, peel, and cube beets. Form cheese balls into 1 1/4-inch diameter disks. In a bowl, combine eggs and half-and-half together. Place flour and Herb Crust into separate pans. Dredge cheese balls in the flour, then the egg mixture, and finally the herb crust. Stack the medallions on parchment paper to prevent condensation. Fry goat cheese medallions until golden brown. Drain. Toss the arugula in the balsamic vinaigrette, then place the 2 ounces of the arugula in the center of each plate. Arrange about 2 ounces of the beets around the rim. Place 1 goat cheese medallion on top of the arugula, and drizzle with additional balsamic vinaigrette over the beets. Clean all herbs from stems and chop roughly. Finely chop herbs and garlic in food processor. Add breadcrumbs and olive oil. Process until distributed. Combine all ingredients. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 63917,"Halloween Cocktail Jellies 2 cups white grape juice Four 1/4-ounce packets unflavored gelatin
Two 11.2-ounce bottles passionfruit mango malt beverage, such as Passionfruit Mango from the Seagram's Escapes Variety Pack, chilled
6 gummy spider candies Instructions: Place 6 champagne flutes in an 8-inch square baking pan. Place 1 cup of the grape juice in a small bowl and sprinkle the gelatin over the juice. Allow to bloom for 5 minutes. Heat the remaining 1 cup grape juice in a medium saucepan until boiling. Remove from the heat. Whisk in the gelatin mixture until no lumps remain, then stir in the malt beverage. Divide the mixture evenly among the flutes. Carefully place the baking pan in the refrigerator. Chill until the jellies are just starting to set, 30 to 60 minutes. Remove the flutes from the refrigerator and use a chopstick to press a gummy spider into each. Return to the refrigerator to set completely, about 2 hours more. Serve cold.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63918,"White Chocolate Bark 1/2 cup walnuts 16 ounces very good white chocolate, finely chopped 1/4 cup dried cranberries 1/4 cup medium-diced apricots Instructions: Preheat the oven to 350 degrees F. Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan. Turn the parchment paper over so the pencil mark doesn't get into the chocolate. Place the walnuts in 1 layer on another sheet pan and bake for 8 minutes. Set aside to cool and then chop roughly into large pieces. Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds. (Don't trust your microwave timer - time it with your watch.) Stir with a rubber spatula. Put it back in the microwave for another 30 seconds and stir again. Continue to heat and stir every 30 seconds until the chocolate is just melted. Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds at a time.) Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly with the cooled walnuts, the cranberries and apricots. Set aside for at least 2 hours until firm, or refrigerate for 20 minutes. Cut the bark in 16 pieces and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63919,"Gateau di Patate 1 stick (8 tablespoons) plus 4 tablespoons unsalted butter 1/4 cup breadcrumbs, divided
2 pounds Russet potatoes, peeled and cut into 2-inch pieces
2 cloves garlic, smashed and peeled
3/4 teaspoon kosher salt, plus more for the water 1 cup sour cream
1 1/2 cups freshly grated Parmigiano Reggiano, divided
2 large eggs, lightly beaten
1/2 pound chopped finocchiona 1/2 pound smoked provolone or smoked mozzarella, grated or diced
Instructions: Preheat the oven to 375 degrees F. Butter the inside of a 9-inch spring form pan with 1 teaspoon of the butter. Sprinkle in 2 tablespoons of the breadcrumbs and rotate the pan to coat the bottom and the sides completely. Set aside. Put the potatoes and garlic in a large saucepan and cover with cold water. Season the water well with salt and 2 tablespoons butter and bring to a boil over high heat. Simmer until cooked through and easily pierced with the tip of knife, about 15 minutes. Drain well. In a small saucepan over medium heat, melt the remaining stick of butter. In a large bowl combine the melted butter, sour cream, 1 cup Parmigiano Reggiano and 3/4 teaspoon salt. Mix well with a rubber spatula. Using a ricer, rice the cooked potatoes over the sour cream mixture. Use the rubber spatula to combine well. Add the beaten eggs and stir to combine. Scoop half of the mixture into the prepared pan. Sprinkle the finocchiona evenly over potato mixture and top with the provolone. Scoop the remaining potato mixture on top and spread evenly. Sprinkle with the remaining 2 tablespoons bread crumbs, 1/2 cup Parmigiano Reggiano and top with the remaining 5 teaspoons of butter. Bake until hot all the way through and golden brown on top, about 45 minutes. Allow the gateau to rest for 15 minutes before unmolding and serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

" 63920,"Victoria Sponge 1/2 cup unsalted butter 1/2 cup plus 1 teaspoon sugar (about 4 ounces) 2 eggs 1/2 teaspoon vanilla extract Pinch salt 1 cup minus 1 tablespoon self-rising flour (about 4 ounces), sifted Confectioners' sugar, for rolling 1 cup raspberry jam 4 ounces marzipan Instructions: Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan and line the bottom with parchment paper. In a standing mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until light and fluffy. Add the sugar and cream well. Add the eggs, vanilla, and salt and continue to mix well, scraping down the bowl with a rubber spatula occasionally. Fold in the sifted flour and pour the batter into the prepared cake pan. Bake until golden brown and firm to the touch in the center, about 25 minutes. Cool the cake in the pan on a rack. Unmold and, using a serrated knife, slice the cake in half horizontally into 2 layers. To make Victoria Sponge Sandwiches: Dust your rolling pin and work surface with confectioners' sugar, and roll the marzipan into a disk the size of the cake. Using a knife, trim the marzipan to fit the circumference of the cake exactly. Spread the cut-sides of the cake layers with raspberry jam and sandwich the marzipan layer in between the jam-dressed cake layers. Press all the layers together; then cut into wedges, to serve. Dust the wedges liberally with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63921,"Chocolate Lover\u2019s Baked Alaska 1/2 cup heavy cream 1/4 cup packed light brown sugar 1/4 cup light corn syrup 2 tablespoons unsalted butter Pinch of salt 1 4-ounce bar semisweet chocolate, chopped 1 tablespoon unsweetened cocoa powder Cooking spray 5 pints assorted chocolate ice cream 1 11-ounce chocolate pound cake, sliced about 1/4 inch thick 1 cup granulated sugar 2 tablespoons unsweetened cocoa powder 6 large egg whites, at room temperature
Pinch of cream of tartar Instructions: Make the fudge sauce: Combine the heavy cream, brown sugar, corn syrup, butter and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally. Add the chocolate and cocoa powder and continue to cook, stirring constantly, until smooth, thick and glossy, 1 to 2 minutes. Let cool. Make the ice cream cake: Coat a 3 1/2-quart metal or glass bowl with cooking spray and line with plastic wrap, leaving a 1-inch overhang. Scoop one kind of ice cream into the bowl and spread in an even layer. Top with a second kind of ice cream and then a third. Use a piece of plastic wrap to pack in the ice cream evenly. Drizzle with half the fudge sauce and arrange half the pound cake slices in a single layer over the top. Cover with plastic wrap and freeze until set, about 30 minutes.
Uncover the ice cream cake and spread the fourth kind of ice cream on top; repeat with the fifth kind of ice cream. Use a piece of plastic wrap to pack it in. Drizzle with the remaining fudge sauce and cover with the remaining pound cake slices in a single layer. Cover with plastic wrap and freeze until firm, at least 4 hours or overnight.
Make the meringue: Stir the granulated sugar and cocoa powder in a small bowl. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar-cocoa mixture. Increase the mixer speed to high; beat until the sugar is dissolved and stiff peaks form, 4 to 5 minutes.
Uncover the ice cream cake and invert onto a foil-lined baking sheet. Let stand until the cake slips out of the pan easily, then remove the plastic wrap. Spread the meringue over the top and sides of the cake, making the top slightly thicker. Make swirly peaks in the meringue using the back of a spoon. Freeze until firm, at least 3 hours or up to 2 days. Brown the meringue with a kitchen torch (or bake at 500? until golden, 3 to 5 minutes). Use 2 large spatulas to transfer the baked Alaska to a platter and slice into wedges. ","[Reds, Pinot Noir, Cabernet Sauvignon, Merlot]" 63922,"Mistletoe and Holly Cocktail 12 fresh cranberries for garnish 1 1/2 cups cranberry juice (100 percent juice) 1/4 cup (2 oz.) white creme de cacao 1/4 cup (2 oz.) ces) 100-proof peppermint schnapps 1/4 cup heavy cream lightly whipped with 1 tsp. sugar for garnish pinch of Matcha powder for garnish Instructions: Spear three cranberries each onto four bamboo skewers or heatproof swizzle sticks. Pour cranberry juice into a small saucepan over medium heat and bring to a simmer. Lower heat, add creme de cacao and peppermint schnapps and stir to blend and release some of the alcohol. Continue to cook over low heat for exactly 1 minute.
Pour the hot beverage into footed glass mugs and place a small dollop of whipped cream in each. Garnish with cranberry skewers and use a fine-mesh sieve to gently tap a light dusting of matcha over the whipped cream. Serve hot.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 63923,"Valentine's Cupcakes 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 sticks butter, softened 2 cups sugar 1 tablespoon vanilla extract 5 eggs 1 cup whole milk Colored sprinkles, for decorating Candy hearts, for decorating Sweet Vanilla Frosting, recipe follows 2 sticks butter, softened 3 cups powdered sugar 1/2 cup whole milk 1 teaspoon vanilla extract 5 drops red food coloring Instructions: Preheat the oven to 325 degrees F. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, set aside. In large bowl, add the butter and sugar. Beat with an electric hand mixer until light and fluffy. Add the eggs and vanilla and mix well. Slowly alternate between adding the milk and the flour mixture, ending with milk. Line 2 (12 capacity) cupcake pans with Valentine's Day paper liners. Using a standard ice-cream scoop, fill each liner 2/3 full. Bake until a cake tester inserted in the center comes out clean about 18 to 20 minutes Remove the pans from the oven and put on a wire rack to cool completely. Frost the cupcakes with Sweet Vanilla Frosting. Use an offset spatula or butter knife to spread the frosting on top of the cooled cupcakes. Decorate with sprinkles and candy hearts. Enjoy with your loved ones! In a large bowl add the butter and a few cups of sugar. Beat together until combined. Slowly alternate between adding the remaining sugar with the wet ingredients, being careful not to over beat. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63924,"Maple Pepper Pecans 1/2 stick unsalted butter 1/2 cup maple syrup 1 1/2 teaspoons table salt 1 teaspoon cayenne pepper 3 1/3 cups pecan halves Instructions: Melt the butter with the syrup, salt and cayenne pepper in a pan over a gentle heat. Add the pecans and stir to mix, leave them on the heat for 2 to 3 minutes. Spread the pecans on a silicon pad, parchment paper, or piece of foil to cool. Arrange the sticky pecans in bowls to serve. ","[Chardonnay, Riesling, Gewrztraminer]" 63925,"Whipped Sweet Potato 1 medium sweet potato 1/2 cup lite coconut milk
1/2 teaspoon cinnamon
Pinch freshly ground nutmeg
1/4 teaspoon grated orange zest
Salt and freshly ground black pepper
1 tablespoon chopped walnuts, optional
Instructions: Preheat the oven to 350 degrees F. Prick the sweet potato all over with a fork, and then wrap in foil. Bake until soft, about 45 minutes. Remove from the oven and let cool. When cool enough to handle, halve the sweet potato and scoop out the flesh. Add the flesh to a food processor, along with the coconut milk, cinnamon, nutmeg and orange zest. Process until smooth. Season with salt and pepper. Fold in the walnuts if using. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 63926,"Arbol-Avocado Salsa 1/2 pound Italian Roma tomatoes 3/4 pound tomatillos, husked and washed 1/3 cup (12 to 15) arbol chiles 1/2 bunch cilantro, leaves only, chopped 1 medium white onion, chopped 2 tablespoons ground cumin 4 garlic cloves, crushed 2 cups water 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 avocado (just slightly under-ripe), peeled, seeded, and finely diced Instructions: Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 to 12 minutes. Transfer to a saucepan along with the remaining ingredients. Bring the mixture to boil and cook until the onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days or frozen for weeks. Just before serving, stir in the avocado. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 63927,"Corn Chowder with Chili Powder and Crumbled Cotija Cheese 2 teaspoons ground cumin 2 teaspoons garlic powder 1 teaspoon dried oregano 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon salt 2 thick slices bacon, finely cubed 1 tablespoon extra-virgin olive oil 1 onion, chopped 2 tablespoons all-purpose flour 1 teaspoon chili powder 3 1/2 cups organic chicken stock 2 cups corn kernels 2 cups Yukon gold potatoes, cubed Sea salt Freshly cracked pepper 1/2 cup heavy cream 1/2 cup crumbled cotija cheese Lime wedges Tortilla chips Instructions: For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt. For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease. For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat. Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 63928,"Tomato and Cucumber Salad with FAGE Total® Greek Yogurt ? Cucumber 3.5 oz Cherry tomatoes or baby vine tomatoes ? bunch of Dill 7 oz 0% FAGE Total? Greek Yogurt Instructions: Peel cucumber length ways into long ribbons, retaining the flesh down to the pips and then discard the core. Cut tomatoes into quarters, and then mix with cucumber. Add chopped dill, along with salt and pepper to season and fold in yogurt. Chill for 1 hour.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63929,"Crown Sidecar 1 oz. Crown Royal Special Reserve .25 oz. triple sec 2 oz. sweet and sour mix 1 wedge lime Instructions: Add Crown Royal Special Reserve, triple sec, and sweet and sour mix. Shake with ice and strain into chilled sugar-rimmed cocktail glass. Garnish with lime wedge. ","[Cabernet Sauvignon, Merlot, Pinot Grigio]" 63930,"Pasta Carbonara Salt 2 tablespoons extra-virgin olive oil 4 ounces pancetta or slab bacon, diced 1 teaspoon diced garlic 2 tablespoons white wine 1/2 cup cream 1 teaspoon freshly ground black pepper 1 pound fresh linguine 1 cup grated Pecorino Romano
2 eggs, whites and yolks separated Instructions: Put the 1 gallon water in a large pasta pot, season it with salt and bring it to a boil over medium heat. Add the oil and pancetta to a large saute pan over low heat. Cook the pancetta until crisp, being careful not to burn it, about 5 minutes. Add the garlic and stir for 5 seconds. Add the wine, cream and black pepper. Cook until the sauce coats the back of a spoon. Drop the fresh linguine into the water and stir to separate strands. When the pasta is just undercooked, remove it from the water and add it to the saute pan with the sauce. Gently stir for 1 minute. Remove the pan from the heat, add 1/2 cup of the cheese and the egg whites and stir, being careful not to break the noodles. Add the egg yolks and lightly toss. Transfer the pasta to a serving bowl or platter and garnish with the remaining cheese. Enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 63931,"Crepes Suzette 2 eggs 1/2 cup milk 1/8 teaspoon salt 1/2 teaspoon sugar 1/2 cup flour Butter, for crepe pan, plus 12 tablespoons 4 teaspoons vanilla sugar 2 oranges, grated 1/2 cup orange juice 2 tablespoons orange flavored liqueur (recommended: Grand Marnier) 2 tablespoons cognac Instructions: In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. In a nonstick 8 to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle about 1/8 cup (2 tablespoons) into the 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 and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up. In a food processor blend together the 12 tablespoons butter, sugar, orange rind, and juice. Chill. When ready to serve, melt the orange butter in a saute pan over an open flame to make a sauce. Add the crepes one at a time using a fork to flip them to coat both sides. When coated fold the crepe into quarters, push it to the side of the pan and continue coating another one. Overlap the folded crepes on one side of the pan while you coat the rest. When all of them have been dressed in the orange butter, pour the orange liqueur and cognac into the pan and warm it, then tip your pan towards the flame to ignite it. Let the flame die down and serve 2 crepes per person. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63932,"Grilled Duck Laab Four 7-ounce skin-on duck breasts Kosher salt and freshly ground black pepper 1/2 cup toasted rice powder 1/3 cup chopped lemongrass 1/4 cup fish sauce 1/4 cup chopped shallots 3 to 4 Thai bird chiles, chopped Juice of 3 limes 2 cloves garlic, minced 1/3 cup bean sprouts 1/3 cup matchstick-sliced carrots 1/3 cup fresh cilantro leaves, chopped 1/3 cup finely chopped scallion 10 to 12 fresh mint leaves 10 to 12 Thai basil leaves Purple radishes, sliced, for garnish Watermelon radishes, sliced, for garnish 10 to 12 butter lettuce leaves Instructions: Set up a hardwood fire and let it burn to low-burning embers (see Cook\u2019s Note). Set up your grate for direct and indirect heat cooking. Pat the duck breasts dry. Liberally sprinkle with 4 to 5 tablespoons of salt and several grinds of pepper on both sides. Place the duck breasts skin-side down over direct heat. Grill, flipping as needed to avoid flare ups, until the skin renders its fat and is crispy, 8 to 10 minutes. Remove the duck and allow it to rest for 10 minutes. Halve the duck breasts lengthwise, then slice into bite-size pieces. Transfer to a large bowl. Toss together with the rice powder, lemongrass, fish sauce, shallots, chiles, lime juice and garlic. Season with pepper. On a large platter, lay out the bean sprouts, carrots, cilantro, scallions, mint, Thai basil, purple radishes and watermelon radishes. To serve, place the duck laab on a lettuce leaf and top with the desired toppings. ","[Syrah, Grenache Blanc, Gewrztraminer, Riesling]" 63933,"People Chow 6 cups Crispix or Corn Chex 1/2 stick butter 1/2 cup creamy peanut butter 6 ounces chocolate chips 2 cups powdered sugar Instructions: Melt butter, peanut butter and chips together in saucepan over medium heat or melt in bowl in microwave. Pour chocolate mixture over cereal in a large bowl. Stir to coat. Put powdered sugar in brown grocery bag and pour cereal into bag and shake to coat. Cut open bag to lay flat and spread out coated cereal. Sprinkle with extra sugar if necessary. ","[Chardonnay, Riesling, Moscato, Merlot]" 63934,"Hoosier Sugar Cream Pie 1 tablespoon red wine vinegar 1 cup plus 3 tablespoons all-purpose flour, plus more for dusting 1 teaspoon salt 1 1/2 teaspoons granulated sugar 7 tablespoons unsalted butter, cut into 1-inch cubes; 4 tablespoons chilled, 3 tablespoons frozen for 15 minutes 1/2 cup granulated sugar 1/2 cup packed dark brown sugar 2 tablespoons all-purpose flour 2 cups heavy cream 1/2 teaspoon vanilla paste or extract Confectioners' sugar, for dusting Instructions: Prepare the crust: Combine the vinegar with 1/2 cup ice water in a small bowl. Pulse the flour, salt and sugar in a food processor until combined. Add the 4 tablespoons chilled butter and pulse until the butter is in pea-sized clumps and the mixture is sandy. Add the 3 tablespoons frozen butter; pulse until the frozen butter is also in pea-sized clumps. Add 5 tablespoons of the vinegar mixture; pulse 2 or 3 more times. Squeeze a small amount of dough between your fingers. If it does not stay together easily, add 1 more tablespoon of the vinegar mixture and pulse 3 or 4 more times. (Do not let the dough come together.) Turn the dough out onto a clean surface and gather into a lumpy ball; flatten into a disk, wrap in plastic and refrigerate at least 1 hour or overnight. On a floured surface, roll the dough into a 12-inch circle, about -inch thick. Fit into an 8-inch pie plate and trim the extra dough, leaving a 1-inch overhang; reserve trimmings. Fold the edges under the rim and crimp. Refrigerate the crust until firm, 20 minutes. Meanwhile, preheat the oven to 400 degrees. Line the chilled crust with foil and fill with pie weights or dry beans. Bake until the edges are golden, 15 minutes. Remove the foil and weights; continue baking until the center of the crust is dry and golden brown, about 12 minutes. Cool slightly on a wire rack. Cover any cracks in the crust with the dough trimmings before filling. Prepare the filling: Whisk the sugars and the flour in a medium bowl, breaking up any clumps of brown sugar. Combine the heavy cream and vanilla in a separate bowl and slowly whisk into the sugar mixture until smooth. Pour the filling into the prepared crust; bake until the pie begins to set around the edge but is still slightly wobbly in the middle, 40 minutes. (Tent loosely with foil for the last 10 minutes if the crust gets too dark.) Cool to room temperature on a wire rack, then refrigerate until ready to serve. Dust with confectioners' sugar before slicing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63935,"E.A.T. Tomato Salad 4 tomatoes
3/4 tablespoon olive oil
1 tablespoon sherry vinegar
1 1/2 tablespoons Dijon mustard
Handful chopped parsley
Generous handful cubed, pan-fried pancetta
Instructions: Cut the tomatoes into wedges. Whisk together the olive oil, sherry vinegar and mustard until the dressing emulsifies. Coat the tomato wedges in the dressing and sprinkle over the parsley and pancetta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 63936,"Sausage and Broccoli Rabe Sheet Pan Dinner 1 medium bulb fennel, trimmed, halved lengthwise and sliced into thin wedges 3 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 4 sweet Italian sausage links (about 12 ounces), casings removed, crumbled into pieces 1 small bunch broccoli rabe (about 12 ounces), tough ends trimmed 1 clove garlic, thinly sliced 1/4 teaspoon red pepper flakes Instructions: Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the fennel on the prepared baking sheet and toss with with 1 tablespoon olive oil and 1/2 teaspoon salt. Move to one side of the baking sheet and roast until the fennel begins to soften, about 20 minutes. Remove from the oven and place the crumbled sausage in an even layer in the center of the baking sheet. In a medium bowl, toss the broccoli rabe with the sliced garlic, red pepper flakes, remaining 2 tablespoons of olive oil and 1/2 teaspoon salt and spread into an even layer on the empty side of the pan. Roast until the fennel and broccoli rabe are tender and charred in spots and the sausage is completely cooked through, about 15 minutes more. Toss vegetables and sausage with the accumulated juices on the tray before serving. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 63937,"PW's Breakfast Burritos 1 pound breakfast sausage 10 eggs 1/4 cup half-and-half 1 teaspoon seasoned salt, such as Lawry's Ground black pepper 12 flour tortillas Breakfast Potatoes, recipe follows Grated Monterey Jack cheese Jarred jalapenos Hot sauce 12 russet potatoes Canola oil, for frying Butter, for frying 1 large onion, cut into fine dice 1 green pepper, cut into fine dice 1 red pepper, cut into fine dice 1 yellow pepper, cut into fine dice Salt and ground black pepper Instructions: Begin by browning the breakfast sausage in a skillet over medium heat. Drain off the grease and reduce the heat to low. Crack the eggs into a bowl. Add the half-and-half, seasoned salt and some pepper, and whisk to beat the eggs lightly. With the heat still on low, pour the egg mixture over the sausage mixture. Now, with a spoon or spatula, very gently stir the mixture. Continue lightly cooking over low heat until the eggs are set. Now taste and adjust the seasoning, adding more seasoned salt or pepper if desired. To assemble, warm the stack of tortillas on a paper towel in the microwave for about 30 seconds. Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, and top with a spoonful of Breakfast Potatoes. Tuck in the sides and roll the tortilla until closed. Wrap in foil sheets and keep warm until ready to serve. For cheesy and spicy variations, add grated Monterey Jack, jarred jalapenos, hot sauce or all three. Preheat the oven to 375 degrees F. Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes. Place the hot potatoes on a cutting board and dice them into 1-inch pieces. Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture. After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 63938,"Rosemary-Garlic Roasted Potatoes 6 cloves garlic 2 sprigs rosemary 1/2 cup (1 stick) butter 2 pounds brown fingerling potatoes 2 pounds small purple potatoes 2 pounds small red potatoes Kosher salt and freshly ground pepper 2 tablespoons minced fresh parsley Instructions: Preheat the oven to 400 degrees F. Mince the garlic really finely, then strip the leaves off the rosemary sprigs and mince them finely, too. Melt the butter in a small skillet over medium heat, then throw in the rosemary and garlic. Reduce the heat to low and simmer 10 minutes, or until the butter is totally infused. Arrange all of the potatoes on baking sheets and toss with the butter mixture. Roast 35 to 45 minutes, or until the potatoes are tender and nice and golden brown. Arrange them on a large platter, add salt and pepper to taste and sprinkle the parsley over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63939,"S'mores Chocolate Chip Cookies 1 cup (2 sticks) unsalted butter, at room temperature 3/4 cup packed light brown sugar 3/4 cup granulated sugar 2 large eggs 1 teaspoon baking soda 1 teaspoon vanilla extract Pinch salt 3 cups all-purpose flour 1 1/2 cups coarsely-smashed graham cracker pieces (from about 1 sleeve), plus 36 small graham cracker squares Marshmallow creme, for topping cookies One 8-ounce milk chocolate bar, broken into pieces Instructions: Preheat the oven to 350 degrees F. With an electric mixer, beat together the butter and sugars in a large bowl until smooth and fluffy, then beat in the eggs. Add the baking soda, vanilla and salt to the butter mixture, mixing just until combined. Add the flour and smashed graham crackers and slowly mix together until combined. Drop tablespoon-sized dollops of batter 2 inches apart on ungreased baking sheets. Dollop some marshmallow creme onto each of the cookies, and press a piece of chocolate and graham cracker into the marshmallow. Bake until just set in the center, 7 to 8 minutes. Allow to cool slightly, then transfer to a wire rack to cool completely. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 63940,"Seared Scallops with Pancetta over Avocado and Wasabi 3 avocados 3 teaspoons wasabi powder 1/2 lemon, juiced Salt and freshly ground black pepper 12 slices pancetta 1 tablespoon butter 1 garlic clove, smashed 6 large sea scallops 1/2 red bell pepper, finely diced for garnish Instructions: Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper, to taste. Process until it's a smooth consistency. Cover and place in refrigerator until ready to serve. Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered. Remove pancetta from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63941,"Roasted Carrot Hummus with Veggies Two Ways 3 carrots, peeled and roughly chopped 2 tablespoons olive oil Salt and pepper 2 cups broccoli florets 2 cups cauliflower florets 3/4 cup cooked white beans, rinsed if canned 1 clove garlic, minced 2 tablespoons lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon paprika Instructions: Preheat the oven to 375 degrees F. Toss the carrots with 1 tablespoon of the oil on a large baking sheet; season with salt and pepper. Roast, stirring at least once or twice, until soft, about 35 minutes.
Meanwhile, toss half the broccoli and cauliflower with the remaining tablespoon of oil and season with salt and pepper. When the carrots are about 10 minutes into cooking, add the broccoli and cauliflower and roast until tender, about 25 minutes.
Remove the cooked carrots from the baking sheet and place in food processor along with the white beans, garlic, lemon juice, cumin and paprika. Blend until smooth.
Place the roasted and raw broccoli and cauliflower on a platter and serve with the carrot hummus. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63942,"Boiled Icing 1/2 cup light corn syrup 1/4 cup sugar 2 tablespoons water 2 egg whites Pinch salt 1 teaspoon vanilla extract Instructions: In a heavy saucepan bring corn syrup, sugar and water to a boil and remove from heat. With an electric mixer (preferably stationary) whip the eggs whites with a pinch of salt until stiff and glossy but not dry. Slowly, as you are beating the whites, pour the hot syrup and continue to beat constantly until frosting is light and fluffy and holds soft peaks; fold in vanilla. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 63943,"Walnut-Crusted Beef Tenderloin 1 cup Fisher? Walnut, chopped 1/2 cup lightly toasted breadcrumbs 1/3 cup extra-virgin olive oil 2 medium cloves garlic, grated 1 Tbsp. lemon zest 1 tsp. chopped fresh rosemary 1/4 tsp. kosher salt 1 beef tenderloin*, trimmed, about 4 lbs. *You can also substitute beef round top (roast beef) for the tenderloin Instructions:

1. Preheat the oven to 400°F.
2. Combine nuts, bread crumbs, olive oil, garlic, zest, rosemary and salt in a medium bowl. Place tenderloin onto a roasting pan. Tuck under small end to allow for more even cooking. Press topping firmly onto top and sides of tenderloin. Roast for 35 to 40 minutes or until internal temperature reaches 135°F on a meat thermometer for medium. Remove from oven and let rest 10 minutes before slicing. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 63944,"Chili-Rubbed Turkey Cutlets With Black-Eyed Peas 3/4 teaspoon chili powder or Cajun seasoning Juice of 1 lime 4 turkey cutlets (about 1 1/4 pounds) 1 cup Israeli couscous or other small pasta 3 tablespoons extra-virgin olive oil 1 ear of corn, kernels removed (or 3/4 cup thawed frozen corn) 1 cup frozen black-eyed peas, thawed 1 stalk celery, finely chopped 3/4 cup cherry tomatoes, halved 2 scallions, thinly sliced 2 tablespoons chopped fresh parsley or basil Kosher salt and freshly ground pepper Instructions: Combine the chili powder and lime juice in a medium bowl. Add the turkey and turn to coat; let marinate 10 minutes. Bring a medium saucepan of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes; drain. Meanwhile, heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the corn, black-eyed peas and celery and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the tomatoes, scallions, parsley, 1/2 teaspoon salt, and pepper to taste and cook until warmed through, about 2 more minutes; transfer to a large bowl. Add the couscous to the bowl along with 1 tablespoon olive oil, and salt and pepper to taste; toss. Wipe out the skillet; add the remaining 1 tablespoon olive oil and heat over medium-high heat. Add the turkey and cook until browned, about 3 minutes per side; add salt and pepper. Serve with the couscous.
   ","[Malbec, Tempranillo, Garnacha, Zinfandel]

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

recipe: Sweet Potato and Black Bean Tacos with Avocado Salsa 1 large sweet potato, peeled and diced 1 can black beans, drained and r" 63945,"Panna Cotta al Mango 1 1/2 cups heavy cream 1/2 cup milk 3 unflavored gelatin sheets or leaves 2 tablespoons sugar 1 tablespoon honey 1 fresh mango, peeled and cubed Instructions: Pour the cream and milk into a heavy saucepan. Add the gelatin sheets. Place the pan over medium heat and stir until gelatin dissolves. Do not boil. Add sugar and honey and continue to stir until the sugar has melted. Just before cream and milk come to a boil, remove the pan from the heat. Pour the mixture through a strainer into a bowl to remove foam and to ensure a velvety consistency. Let cooked cream cool down and add 3/4 of the mango. Ladle into wine glasses and chill in the refrigerator for 6 hours. Add the remaining mango on top of the individual glasses as garnish just before serving. ","[Prosecco, Moscato, Vinho Verde, Sauvignon Blanc]" 63946,"Cappuccino Ice Cream Sandwiches 2 teaspoons granulated sugar 1 teaspoon ground cinnamon 1 cup all-purpose flour, plus more for flouring hands 1/2 teaspoon baking soda Kosher salt 1/2 cup packed light-brown sugar 6 tablespoons unsalted butter, melted 2 tablespoons light corn syrup 1/2 teaspoon pure vanilla extract 1 large egg 2 cups coffee ice cream, softened slightly Instructions: Line 2 baking sheets with parchment paper. Combine the granulated sugar and cinnamon in a small bowl and set aside. Whisk together the flour, baking soda and 1/4 teaspoon salt in a medium bowl. Whisk together the brown sugar, melted butter and corn syrup in a large bowl until smooth. Add the vanilla and egg and whisk until combined. Add the flour mixture and stir with a rubber spatula until just incorporated. The dough will be quite loose; refrigerate for 15 minutes to let it firm up a little. Position 2 oven racks in the center of the oven and preheat to 325 degrees F. Scoop out 12 mounds of dough, about 2 scant tablespoons each, and place them at least 2 inches apart on the prepared baking sheets. (The cookies will spread a lot during baking.) Lightly flour your hands and press the dough out until it is about 1/4-inch thick. Sprinkle each cookie with some cinnamon sugar, using all of it. Bake the cookies, switching the sheets about halfway through the baking time, until lightly browned at the edges, 10 to 12 minutes. Let the cookies rest on the sheets for 5 minutes, then carefully transfer to a rack to cool completely, about 20 minutes. To assemble: Turn 6 cookies upside-down on a cutting board. Scoop about 1/3 cup of the ice cream onto each cookie and spread it with a spoon or butter knife to the edges of the cookies. Top each with a second cookie, and press down gently to adhere. Serve the ice cream sandwiches right away, or put them in the freezer to harden for about 1 hour, then wrap and freeze for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63947,"Zucchini and Goat Cheese Pinwheels 4 ounces cream cheese 4 ounces goat cheese
1/2 cup chopped sun-dried tomatoes
1/2 cup chopped thawed and well-drained frozen spinach 8 fresh basil leaves, chopped
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 long zucchini, thinly sliced lengthwise
Instructions: In a medium bowl, use a fork to mash the cream cheese and goat cheese until combined. Mix in the sun-dried tomatoes, spinach, basil and garlic. Season with salt and pepper. To assemble the pinwheels, spread a heaping teaspoon of the cheese mixture onto each zucchini slice. Starting at one end, roll the zucchini towards the other end. Place the pinwheels upright on a serving tray. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63948,"Gravlax 1/2 cup kosher salt 1/2 cup sugar 20 crushed white peppercorns 1 (3 pound) salmon fillet, halved 1/2 cup chopped dill stems Mustard Sauce, recipe follows 1 cup honey mustard 2 tablespoons Dijon mustard 2 tablespoons water 4 tablespoons sugar 21 ounces vegetable oil 3 tablespoons red wine vinegar Salt and freshly ground black pepper Instructions: Mix together the kosher salt, sugar, and peppercorns. Rub each side of the salmon thoroughly with the salt and sugar mixture and place them in a deep dish, on top of each other, with the dill in between. Wrap with plastic wrap and set aside at room temperature for about 1 to 2 hours. Place in the refrigerator and allow the salmon to cure for 24 hours. After 24 hours, flip them around so that the bottom piece of salmon is on top, and refrigerate for another 24 hours. After 48 hours, the salmon is ready to be sliced. Slice into paper-thin slices and serve with Mustard Sauce and toast. Serving suggestion: toasts . In the bowl of an electric mixer fitted with a whisk attachment, mix the mustards, water, and sugar. Add the oil slowly, constantly whisking. If you add to much oil at the same time, it might break. Season with vinegar, salt, and pepper. Yield: 24 servings, as an hors d'oeurve ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 63949,"Paradise Macaroons 2 (7 to 8-ounce) packages sweetened shredded coconut 2 ounces sweetened condensed milk Pinch kosher salt 1 teaspoon vanilla extract 4 large egg whites at room temperature 5 ounces granulated sugar 12 ounces semisweet chocolate chips 1 ounce vegetable shortening 2 ounces finely chopped dry-roasted macadamia nuts Instructions: Preheat the oven to 325 degrees F. Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl. In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes. Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping. Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat. Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63950,"Brisket Tacos 1 (3-pound) brisket 3 garlic cloves 1/2 bottle dry wine 1 cup water 1 tablespoon salt 1 tablespoon freshly ground black pepper 2 large onions, sliced Tortillas Salsa Instructions: For the brisket tacos: Preheat the oven to 350 degrees F. Make narrow incisions in the brisket and insert garlic cloves. Lay the brisket, fat side up, in a large roasting pan. Make sure the pan is large enough to hold all of the liquids. Pour the wine and water into the pan over the brisket. Season with salt and pepper and evenly distribute the onions. Cover the pan with foil and put in oven for 4 1/2 hours. (Time is based on a 1 1/2 hour to 1 pound ratio). Remove the pan from the oven to a cutting board. Slice the brisket and serve in flour tortillas with your favorite salsa. ","[Malbec, Tempranillo, Garnacha, Barbera]" 63951,"Smoky Turkey Shepherd's Pie 3 large Idaho potatoes, peeled and cubed Coarse salt 2 tablespoons EVOO - extra-virgin olive oil - 2 turns of the pan 1/4 pound smoky bacon or turkey bacon, chopped 1 1/3 pound ground turkey breast 1 tablespoon smoked paprika, available in small cans on spice aisle of market (You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)\, , , , , , , , , , , , , Instructions: Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes. Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper, and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat. Preheat your broiler to high. When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk. Pour turkey mixture into a medium flameproof casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 63952,"Anne's Corn Salsa with Tortilla Chips 3 cups canola oil Twelve 6-inch corn tortillas, cut into sixths Kosher salt 1/4 cup canola oil, plus more for oiling 4 ears corn, shucked 3 tomatillos, papery outer skin removed 4 scallions, thinly sliced 2 cloves garlic, smashed and finely chopped One 15-ounce can black beans, drained and rinsed 1 jalapeno, seeded and chopped, optional 1/4 to 1/2 cup white vinegar Kosher salt
1/2 bunch fresh cilantro, leaves roughly chopped
Instructions: For the chips: Heat the oil in a Dutch oven set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Drop the tortillas in batches into the oil, being careful not to overcrowd. Fry until golden brown, a couple minutes total. Remove to a paper-towel-lined sheet pan and sprinkle liberally with salt. Repeat for the remaining tortillas. For the salsa: Preheat the grill to medium. Use a wire grill brush to loosen any crud or soot from the grate. Wipe the grate down carefully with an oiled towel to remove any loosened crud. Grill the corn and the tomatillos until they char and blacken on all sides. Remove from the grill and cool. Cut the kernels from the cob and scrape any residual bits of corn off the cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks. In a large bowl, combine the corn, tomatillos, scallions, garlic, black beans and jalapenos if using. In a small bowl or measuring cup, combine the vinegar and oil. Pour over the salsa and season with salt. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 63953,"Warm Potato-Tomato Salad with Dijon Vinaigrette 1/2 cup finely minced red onion 3 tablespoons Dijon mustard 3 tablespoons red wine vinegar, divided 1/2 teaspoon sea salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 1 teaspoon finely minced fresh tarragon leaves 2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks 2 cups diced tomato, skin on, including seeds and juice Instructions: For the vinaigrette: In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon. Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar. Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 63954,"Citrus Prawn Marinade 1/2 cup extra-virgin olive oil 1 cup orange juice 1 lemon, juiced 2 splashes Brandy 1 fresh red cl, chopped 1 clove garlic, crushed 1 dash Worcestershire sauce 8 extra large prawns, with shells Instructions: In a bowl, combine the olive oil, orange juice, lemon juice, brandy, cl, garlic, and Worcestershire sauce. Mix the marinade well. With a small knife, slice through shell and back of each prawn and remove the 'vein'. Add the prawns to the marinade and set aside for 20 minutes. Drain the prawns then blot them dry. Build a hot fire in a charcoal grill or preheat a gas grill. Cook the shrimp over high heat until just warm at the center 3 to 5 minutes per side. Serve warm drizzled with a little marinade if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63955,"Chayote Squash and Jicama Slaw 6 chayotes, sliced, grilled, and julienned 4 red peppers, julienned 2 red onions, julienned 2 large jicama, julienned 2 to 3 ounces mizuna or other bitter lettuce 3 ounces Orange Cilantro Dressing, recipe follows 6 oranges, halved and grilled 1 teaspoon minced fresh ginger 1 teaspoon minced shallot 2 teaspoons balsamic vinegar 1 tablespoon rice wine vinegar 1 tablespoon chopped cilantro Salt and pepper Instructions: Toss all the ingredients with the Orange Cilantro Dressing and serve. Juice the oranges through a strainer. Place about 1/2 cup of orange juice in a blender; add the ginger and shallot. Puree. After ginger and shallot are blended add the rest of the orange juice and blend again. Add the balsamic vinegar and rice wine vinegar. Taste and adjust the seasoning. Finish with cilantro just before you are ready to serve. ","[Riesling, Gewrztraminer, Vermentino, Grner Veltliner]" 63956,"Mexican Chocolate Cookies 1 cup all purpose flour 1/2 cup plus 1 tablespoon unsweetened Dutch Process cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup plus 1 tablespoon brown sugar 1/2 cup plus 1 tablespoons granulated sugar 3 tablespoons sweet butter, slightly softened 3 tablespoons stick margarine 1/2 teaspoon ground cinnamon Generous pinch of ground black pepper Generous pinch of cayenne pepper 1 teaspoon vanilla 1 egg white Instructions: Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn). In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed. Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months. ","[Malbec, Tempranillo, Garnacha, Barbera]" 63957,"No-Churn Watermelon Ice Cream Slices One 4- to 5-pound mini seedless watermelon One 14-ounce can sweetened condensed milk Pinch fine salt 2 cups heavy cream, chilled Instructions: Cut a thin slice off the top of the watermelon, just enough to show the pink of the inside flesh. Stand the watermelon upright vertically in a large bowl. Place an immersion blender into the cut part at the top of the watermelon and puree the flesh, moving the blender in and around, following the shape of the inside of the watermelon. Be careful not to cut through the sides or bottom of the watermelon rind. Pour out the juice and reserve 1 1/2 cups for the ice cream; save the rest for another use. Using a spoon, scoop out any remaining red watermelon flesh so you have a smooth white interior (this is important so the melon freezes properly). Make sure there is no juice remaining inside and pat dry with a paper towel.
Freeze the watermelon while you make the ice cream.
Whisk together the condensed milk, salt and reserved watermelon juice in a large bowl and set aside.
Whip the heavy cream in a large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about one-half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Pour the mixture into the frozen watermelon, filling it all the way to the top. Cover with plastic wrap and freeze until solid, 3 hours and up to overnight.
If frozen overnight, let the watermelon thaw for about 2 hours in the refrigerator before serving. Place the watermelon cut-side down on a cutting board and halve lengthwise with a long chef's knife. Cut each half lengthwise into 3 wedges.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63958,"Soba Noodle Salad Kosher salt 8 ounces dried buckwheat soba noodles 1/3 cup creamy almond butter 1/4 cup soy sauce 3 tablespoons fresh lime juice 3 tablespoons extra-virgin olive oil 2 tablespoons sesame oil 1 1/2 tablespoons honey 2 teaspoons wasabi paste One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
One 1 1/2-pound head napa cabbage, cored and shredded 3 green onions, thinly sliced 1 red bell pepper, cored, seeded and thinly sliced 1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
1 cup slivered almonds, toasted, see Cook's Note
3 tablespoons black sesame seeds Instructions: Boil a large pot of salted water over high heat. Cook the noodles until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Rinse the noodles in cold water, drain and place in a serving bowl.
For the dressing: Combine the almond butter, soy sauce, lime juice, olive oil, sesame oil, honey, wasabi and ginger in a blender. Blend until smooth.
Pour the dressing over the noodles. Add the cabbage, green onions, bell peppers, cucumbers and almonds. Toss until all the ingredients are coated. Garnish with sesame seeds and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 63959,"Fry Bread Tacos 4 cups all-purpose flour 1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups hot water
3 tablespoons vegetable oil
2 cups peanut or vegetable oil, for frying The Diner\u2019s Beans, recipe follows The Diner\u2019s Chili, recipe follows 2 cups finely shredded Cheddar Jack cheese 1 head iceberg lettuce
1 medium tomato, diced
Sour cream
1 pound dry pinto beans, soaked overnight in enough water to cover 1/2 yellow onion, chopped
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/4 teaspoon crushed red pepper flakes 3 cloves garlic, minced
1 bay leaf
Salt 3 tablespoons vegetable oil 2 pounds 80/20 ground sirloin
1/2 yellow onion, chopped 2 cloves garlic, minced
One 8-ounce can chopped tomatoes
Salt and pepper 1 tablespoon dark chili powder
1 tablespoon light chili powder
1 tablespoon paprika
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
Instructions: To make the fry bread dough, stir together the flour, baking powder and salt in a large bowl. Mix in the hot water a little at time, kneading until a sticky dough forms. It will be tacky and lumpy, but should not contain any dry clumps of flour. Drizzle the 3 tablespoons vegetable oil over the dough and then tilt and rotate the bowl a bit to make sure that all of the visible surface of the dough has been coated. Cover the bowl with a clean dish towel and let rest at room temperature for about 2 hours. (The dough will not rise or expand while resting.) To fry the dough, heat the peanut oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F, or until a pinch of flour tossed into the oil gives off an audible sizzle. Pull off a handful-size chunk of dough and shape it into a thin disk without overhandling the dough. Fry until golden brown on both sides, about 3 minutes per side. (Trust your eyes and nose to tell you when the bread is ready.) Drain on paper towels. Repeat with the remaining dough, bringing the oil back up to 350 degrees F between batches. (You should end up with 8 to 10 medium-sized pieces of fry bread. If your pan is 12 inches or larger, you can experiment with cooking two pieces at a time.) To serve, top each piece of fry bread with 1/4 to 1/2 cup of the Beans and 1/4 cup of the Chili. Top with some cheese, lettuce, tomato, and sour cream. Rinse the soaked beans, place in a medium pot with 10 cups water and turn the heat to medium-low. Add the onions, oregano, cilantro, pepper flakes, garlic, bay leaf and 1 teaspoon salt and simmer, stirring occasionally, until the beans are tender, about 2 1/2 hours. Heat the oil in a large skillet over medium heat. Add the beef, onions and garlic and cook, stirring occasionally, until the beef is browned, about 7 minutes. Skim off any fat and then stir in the tomatoes, 1 teaspoon salt and 1 teaspoon pepper. Add the dark chili powder, light chili powder, paprika, cumin and pepper flakes and simmer on low, stirring occasionally, for 2 1/2 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 63960,"Phoenix (Orange) Cinnamon Buns 5 oranges 10 tablespoons brown sugar 1 tablespoon ground cinnamon 1 (12-ounce) package refrigerated buttermilk biscuit dough 10 tablespoons milk Instructions: Cut the top third off the oranges and scoop out all the pulp; reserve the tops for this recipe and reserve the pulp for another use, if desired. Mix together the brown sugar and cinnamon in a small bowl. For each orange, flatten the dough for 2 biscuits and top them with 2 tablespoons of the brown sugar mixture. Roll the biscuits up into a ball and place them into the oranges. (Note: The dough should fill the orange about 2/3 of the way full, leaving room at the top for the bun to expand. Add more or less dough according to the size of your orange.) Add 2 tablespoons milk to each orange and put the tops back on. Wrap them individually in 3 layers of foil. Put them into the glowing embers of the campfire to cook for 7 to 10 minutes, turning halfway through the cooking time. Be sure to protect your hands from the fire at all times. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 63961,"Schnitzel, Wiener-Style 1 1/4 cups clarified butter 1 1/4 cups canola oil 6 boneless pork loin cutlets, 1-inch thick Salt and freshly ground black pepper 1/2 cup plus 2 tablespoons all-purpose flour 6 eggs, beaten 3/4 cup panko breadcrumbs, finely ground in food processor Braised Red Cabbage, for serving, recipe follows Lemon wedges, for garnish 1 medium head red cabbage, julienned 1/2 cup cider vinegar or red wine vinegar 1 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground white pepper 1/2 teaspoon ground cloves 1 medium onion, diced 2 bay leaves 3 ounces double-smoked bacon, diced 3 tablespoons cornstarch Salt and freshly ground black pepper Instructions: Fill a high-sided saute pan with the butter and oil and heat to 350 degrees F. Pound out the pork cutlets between 2 pieces of plastic wrap until they are 1/4-inch thick. Sprinkle with salt and pepper. Set up a dredging station with the flour, eggs and panko in 3 separate bowls. Dredge the cutlets first in the flour, shaking off any excess, followed by the egg and panko. Carefully slip the cutlets into the oil and shallow fry until golden brown. Drain on paper towels and serve immediately with Braised Red Cabbage. Garnish with lemon wedges. Combine the cabbage, vinegar, spices, onions and bay leaves in a glass bowl. Cover the surface with plastic wrap and weigh down with heavy cans. Marinate for 2 hours in the refrigerator, keeping any liquid that's released. In a Dutch oven, saute the bacon until it begins to crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve. Add the red cabbage mixture plus 1 cup water and cook over medium heat until the cabbage is soft, 45 minutes to 1 hour, stirring regularly. Whisk together the cornstarch and 2 tablespoons water in a small bowl until it looks like heavy cream. Add to the cabbage mixture and boil until thickened, about 2 minutes. Return the bacon to the pan, season with salt and pepper and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 63962,"Jalapeno Beer Cheese Dip 12 ounces Monterey jack cheese, grated (about 3 1/2 cups) 4 ounces sharp white Cheddar, grated (about 1 1/2 cups) 1 tablespoon vegetable oil 1 small bunch scallions, sliced 1 small jalapeno pepper, finely chopped (remove seeds for less heat) Kosher salt 1 plum tomato, seeded and finely chopped 1/2 cup lager beer Warm tortillas or tortilla chips, for serving Instructions: Preheat the broiler. Toss the Monterey jack and Cheddar cheeses together in a small bowl. Heat the oil in a medium cast-iron or ovenproof skillet over medium-high heat. Add the scallions, jalapeno and a pinch of salt and cook, stirring, until tender, about 3 minutes. Add the tomato and cook, stirring, until soft, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Add the cheese mixture to the skillet and stir once or twice to combine. Put the skillet under the broiler and broil until the cheese is melted, bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with warm tortillas or tortilla chips. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 63963,"Cioppino: A Fine Kettle of Fish 1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil 1 teaspoon crushed red pepper flakes 2 to 3 flat fillets of anchovies, drained 6 cloves garlic, crushed 1 bay leaf, fresh or dried 2 celery ribs, chopped 1 medium onion, chopped 1 cup good quality dry white wine 1 (14-ounce) container chicken stock 1 (32-ounce) can chunky style crushed tomatoes 4 sprigs fresh thyme, leaves removed (about 1 tablespoon) 1 handful flat-leaf parsley, chopped 1 1/2 pounds cod, cut into 2-inch chunks Salt and pepper 8 large shrimp, ask for deveined easy-peel or peel and devein 8 sea scallops 16 to 20 raw mussels, scrubbed A loaf of fresh, crusty bread, for mopping Instructions: In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat. Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low. Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again. Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63964,"Blackberry Cobbler 2 pounds frozen blackberries, thawed 1 cup sugar plus more for dusting 3 tablespoons instant tapioca 1 tablespoon lemon juice 1 (7.75-ounce) packet butter biscuit mix (recommended: Bisquick Complete) 3/4 cup cream soda, divided Instructions: Preheat oven to 350 degrees F. Spray 8 (4-inch) ramekins with butter flavored cooking spray and set aside. In a bowl combine thawed blackberries, tapioca, lemon juice, 1/4 cup of cream soda and sugar. Transfer to ramekins. In a large bowl combined biscuit mix and remaining cream soda. Mix until well blended. Sprinkle biscuit mix over berries. Dust with sugar. Bake for 30 to 40 minutes. Serve warm. ","[Merlot, Zinfandel, Petite Sirah, Malbec]" 63965,"Braised Chicken with Dates, Lemon and Pine Nuts 2 tablespoons ground cumin 2 tablespoons ground coriander
2 tablespoons ground smoked paprika
1 tablespoon fennel seeds, toasted and ground
1 chicken, cut into 8 pieces
Kosher salt and freshly cracked black pepper 1/4 cup canola oil
2 cloves garlic, sliced
1 onion, cut into 8 wedges
1 carrot, peeled and chopped
One 28-ounce can San Marzano tomatoes, crushed
1 cup white wine
1 cup dates, pitted and roughly chopped
1 cup green olives, pitted
2 lemons, cut into 8 wedges, seeds removed, charred on a grill or grill pan 1/2 cup pine nuts, toasted
2 tablespoons torn fresh mint 1 tablespoon torn fresh cilantro Instructions: The day before cooking, stir together the cumin, coriander, smoked paprika and fennel in a small bowl until well combined. Season the chicken on all sides with salt and pepper, then coat the meat with the spice mixture. Refrigerate overnight to season. When ready to cook, preheat the oven to 325 degrees F. Heat the oil in a Dutch oven over high heat until it barely begins to smoke. Sear the chicken skin-side down until browned and crisp, 5 to 8 minutes. Remove to a plate and reserve. Add the garlic, onions and carrots to the same pot and cook until the vegetables are caramelized, 8 to 10 minutes. Add the tomatoes and white wine and bring to a simmer. Return the chicken to the pot and top with the dates, olives and lemons. Bake, uncovered, until the chicken is tender, 45 minute to an hour. Sprinkle with the pine nuts, mint and cilantro and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 63966,"The Best Tiramisu 4 large egg yolks 1/2 cup sugar 2 tablespoons sweet Marsala Two 8-ounce containers (16 ounces) mascarpone cheese 4 tablespoons instant espresso powder 3 to 4 tablespoons sweet Marsala (see Cook's Note) 1 teaspoon plus 1 tablespoon unsweetened cocoa powder, for dusting One 7-ounce package ladyfingers, such as Savoiardi (see Cook's Note) Instructions: For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble. To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder. Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.
","[Chardonnay, Pinot Grigio, Riesling, Barolo]" 63967,"Pickled Beets Roasted Beets, recipe follows 1 large red onion, frenched 1 cup tarragon wine vinegar 1 1/2 teaspoons Kosher salt 1/2 cup sugar 1 cup water 6 medium beets, cleaned with 1-inch stem remaining 2 large shallots, peeled 2 sprigs rosemary 2 teaspoons olive oil Instructions: Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving. Preheat oven to 400 degrees F. In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63968,"Julgrot 1 cup regular long grain rice 1 tablespoon butter 1 cup water 1 tablespoon sugar 4 cups half-and-half 1 teaspoon salt Cinnamon stick 1 whole almond Warm cream Cinnamon Sugar Instructions: In a heavy saucepan combine rice, butter and water and salt. Bring to boil and cook covered for 10 minutes, or until water is just absorbed. Add half-and-half and cinnamon stick to above. Bring to boil, stirring continuously. Let simmer, covered, for about 45 minutes. The half-and-half should be almost absorbed. The results should be creamy and tender, not mushy. Add the extra butter, and some cream for extra richness. Before serving, hide the almond in the porridge. Serve the porridge hot, with warm cream, cinnamon, and sugar. Whoever gets the almond will be married within the year! The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes ","[Chardonnay, Riesling, Moscato, Sparkling wine]

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

recipe: Baked Ziti with Meat Sauce

Ingredients: 1 pound ziti 1 pound ground beef 1 onion, chopped 2 garlic cloves," 63969,"Nana's Quahog Chowder Olive oil 4 stalks celery, chopped small 2 medium onions, chopped small 5 medium potatoes, cubed 2 quarts and 1/2 cup water 3 small cans (4-ounce) tomato sauce 12 quahogs chopped, juice reserved 3 tablespoons oregano, parsley and basil 2 teaspoons garlic powder 2 teaspoons pepper Instructions: Put enough oil to cover bottom of large pan over medium heat. Add celery and onion; cook for 10 minutes stirring often. Add potatoes and continue to stir so it will not stick to pan. Add 1 quart of water and tomato sauce. Add another 1 quart and 1/2 cup of water. Add seasoning, continue to cook another 1/2 hour or until potatoes are cooked. Add quahogs with the juice. Simmer for 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 63970,"Crispy Chicken Mini-Tacos 1 cup finely chopped tomato 1/2 cup finely chopped white onion 1 jalapeno, stemmed and deveined 2 1 tablespoons chopped fresh cilantro leaves Salt and freshly ground black pepper 1 bone-in chicken breast, with skin 2 teaspoons olive oil, plus 2 tablespoons Vegetable oil, for frying 6 corn tortillas 1/4 cup Mexican crema or sour cream 3 tablespoons shredded iceberg lettuce 3 tablespoons queso fresco or mild feta cheese Instructions: Salsa: Combine the tomato, onion, jalapeno, and cilantro in a bowl. Mix well and season with salt and pepper, to taste. Set aside. Preheat the oven to 350 degrees F. Brush the chicken breast with olive oil and sprinkle generously with salt and pepper, to taste. Put the chicken on a small sheet pan and roast until fully cooked through, about 25 minutes. Remove the chicken from the oven and allow it to cool before shredding. In a medium shallow skillet heat enough vegetable oil to come half way up the sides of the pan. Shred the chicken into small pieces and put about 2 tablespoons down the center of each corn tortilla. Roll up each tortilla like a cigar and secure them with a toothpick. Fry the tacos until golden brown on all sides, turning once, about 4 minutes total. Remove the toothpicks and cut each taco in half. To serve: Top with shredded lettuce and freshly made salsa. Drizzle with Mexican crema and sprinkle with crumbled queso fresco. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63971,"Roasted Shoulder of Lamb 4 pound lamb shoulder Garlic cloves, sliced Rosemary sprigs Sea salt Olive oil 1 tablespoon flour 1/2 bottle red wine or vegetable stock Instructions: Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.; ","[Syrah, Malbec, Tempranillo, Barolo]" 63972,"Cookie Fries 1 1/2 cups unsalted butter, at room temperature, plus more for the pan 3 cups all-purpose flour (see Cook's Note) 6 tablespoons cornstarch 1/4 teaspoon fine salt 3/4 cup sugar 1/2 cup rainbow nonpareil sprinkles Jarred chocolate or strawberry sauce, warmed, for serving Instructions: Position an oven rack in the center of the oven and preheat to 325 degrees F. Butter a 12-by-9-by-1/2-inch jelly roll pan and line it with parchment paper, then butter the paper. Whisk the flour, cornstarch and salt in a bowl. Beat the butter and sugar in an electric stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 5 to 7 minutes. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork. Stir in the sprinkles to incorporate. Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Remove the plastic and cut the dough with a crinkle cutter into approximately 3-by-1/2-inch fries, leaving the fries in place in the pan.
Bake, rotating the pan from front to back halfway through, until golden, 50 to 60 minutes. Let cool for 5 minutes in the pan, then re-cut the bars with the crinkle cutter along the previous cuts. Carefully lift the fries off the parchment with a small spatula and transfer to a wire rack to cool completely. Serve with warmed chocolate sauce or strawberry sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63973,"Tex-Mex Chicken 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 boneless skinless chicken breasts 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, salsa, chopped scallions, shredded pepper Jack, sour cream 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 chicken 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 chicken breasts until marked and cooked through, 5 to 6 minutes per side. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 63974,"Crab and Cream Cheese Dip 1 pound crabmeat, any kind, picked free of shell 8 ounces cream cheese, in large dice 1 teaspoon hot sauce, or to taste 2 teaspoons Worcestershire sauce 1 teaspoon prepared horseradish, or to taste 2 tablespoons Creole mustard or other coarse mustard 1 bunch green onions, thinly sliced Kosher salt and freshly ground pepper, to taste Instructions: Place 1/2 the crabmeat in the bowl of a food processor. Add 1/3 of the cream cheese, hot sauce, Worcestershire, horseradish, mustard, 2/3 of the green onions, salt, and pepper. Puree, running the processor for about 15 seconds. Scrape the sides and bottom of the bowl with a rubber spatula, add 1/2 the remaining cream cheese, and puree until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning. Fold in the remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve the remaining crabmeat, place the puree in a pastry bag, and pipe it onto crackers or toast points. Season the reserved crabmeat, and garnish the canapes with the crabmeat and the remaining green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 63975,"Ground Beef & Quinoa-Stuffed Peppers 1 lb. extra-lean ground beef 2 cups cooked quinoa 1 onion, chopped 1/3 cup MIRACLE WHIP? Dressing 1-1/2 tsp. chili powder 6 green peppers 2 cups marinara sauce Instructions: Heat oven to 375°F. Mix first 5 ingredients just until blended. Cut tops off peppers; remove and discard seeds. Fill peppers with meat mixture; place in shallow baking dish. Top with marinara sauce. Bake 50 min. to 1 hour or until meat mixture is done (160°F).\n\nSubstitute: Substitute cooked long-grain brown rice for the quinoa. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 63976,"Deep-Dish Apple Tarte Tatin 1 cup water 1 cup sugar, plus 2 tablespoons for sprinkling 2 tablespoons unsalted butter 4 Golden Delicious apples, peeled, split in 1/2, core removed 1 sheet puff pastry, store bought 2 cups store bought vanilla bean ice cream Instructions: Preheat oven to 400 degrees F.
In a large saucepan over medium heat, add the water and sugar and cook to caramelize the sugar, about 10 minutes. Add the butter and stir until melted.
Take 4 large ramekins and pour caramel into bottoms and arrange 1 apple half, cut side down in the bottom of each ramekin. Take the remaining halves and cut them into 3 wedges so you can fill the gaps in the top of each ramekin to create a level surface on which the pastry will lie across. Sprinkle apples with some sugar. Roll the pastry out use a cookie-cutter to cut out circles the size of the ramekins and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over each ramekin. Turn it over and slowly remove the ramekin.
Serve lukewarm with store bought vanilla bean ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Cava]" 63977,"Sunny\u2019s Spicy Green Goddess Burger 1 1/2 pounds ground chuck (80% meat, 20% fat) 1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
Freshly ground black pepper
1 cup jalape?o jelly 1/4 cup fresh cilantro, roughly chopped 1/4 cup fresh dill, roughly chopped
1/4 cup fresh mint, roughly chopped
1/4 cup fresh Italian parsley, roughly chopped
2 scallions, white and green parts, finely chopped
1 jalape?o, finely chopped, seeds included
4 hamburger buns, warmed in foil over the indirect heat of the grill for 15 minutes 4 slices pepper jack cheese
Lime wedges, for spritzing
4 handfuls jalape?o-flavored kettle chips
2 avocados, mashed and seasoned with salt
Instructions: For the patty. In a large bowl, add the beef and gently break it up so it isn\u2019t in one big lump. High over the top, sprinkle the salt, cumin and a few nice grinds of black pepper. With your less dominant hand, make a claw or pitchfork and fold the beef over itself while turning the bowl with your other hand. The goal is to blend but not over-mix the beef. Divide into 4 equal parts and make into balls. Cover and let them rest at room temperature for 2 hours. For the glaze. In a medium bowl, add the jelly, cilantro, dill, mint, parsley, scallions and jalapeno. Stir to combine. To grill and glaze. Heat the grill to 400 degrees F. Press or form each ball of beef into a patty slightly larger than the circumference of the buns. Place over the direct heat of the grill and cook until they release, about 4 minutes. Flip the burgers, move to the indirect heat of the grill and immediately top each with a nice spoonful of the glaze. Continue to cook until desired doneness. For serving: To build the burgers, start on the bottom buns and build up. Place the cheese, grilled and glazed patty, a spritz of lime and a handful of chips on each. Smear equal amounts of avocado on the inside of each top bun. Top the burgers and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 63978,"Rootbeer Ham with Kumquats 12 to 15 pound ham, spiral cut preferably 2 liters quality rootbeer 1 1/2 cups dark brown sugar 3 to 4 tablespoons hot spicy mustard 2 tablespoons dry mustard 1 pound kumquats or green seedless grapes Instructions: Preheat oven to 220 degrees. Wash ham thoroughly and pat dry. Place ham in roaster that has a lid. Pour 1 liter of rootbeer over ham. Add half the kumquats and 1/2 cup of brown sugar. Bake covered, for 6 hours, basting often. When done, remove ham from juices and discard juices. Return ham to roaster. In saucepan, combine remaining brown sugar and 2 cups of rootbeer. Bring to a boil and reduce until thickened enough to coat ham. Remove from heat and stir in both kinds of mustard. Brush sauce over top of ham and return to 300 degree oven uncovered to let brown. Add more sauce as needed. Add remaining kumquats during final 15 to 20 minutes of cooking. Be careful not to burn top of ham. Serve remaining sauce separately. ","[Burgundy, Merlot, Zinfandel, Tempranillo]" 63979,"Pesto 1/4 cup walnuts 1/4 cup pignolis (pine nuts) 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan Instructions: Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 63980,"Dickel Tennessee Sour Mash Cake 1 lemon 1/2 cup Dickel Tennessee Sour Mash whiskey 3/4 cup (1 1/2 sticks) sweet butter 1/2 cup white sugar 1/3 cup brown sugar 3 egg yolks 1 1/8 cups (about 4 ounces) pecan meal (see Cook's Note) 1 cup flour, sifted 1 teaspoons baking powder Instructions: Thinly peel the lemon (removing as little of the white path as possible) and add the whiskey. Let the zest macerate in the whiskey for at least 3 to 4 hours, reserving the rest of the lemon for some other purpose. Afterwards, remove the peel, mince 1 teaspoon and return to the whiskey, discarding the remaining pieces. Preheat the oven to 350 degrees F. Cream the butter, both the sugars, and egg yolks together for several minutes, until the mixture is silky smooth. Pour half the whiskey with its minced peel into the pecan meal. Stir this together and beat into the cake batter until well blended. Sift together the flour and baking powder and stir into the batter. When this is well incorporated, scrape the batter into a buttered and floured 9-inch springform or bundt pan). Gently smooth the batter with a spatula and put into the preheated oven to bake for 1 hour. Then turn off the heat and leave oven door ajar, let the cake cool in the oven for 15 minutes. Remove, release the sides of the pan (or otherwise free its contents), and put the cake on a rack to cool. The cake tastes even better the next day, it does not need refrigeration and will keep in a cake tin for at least a week. Poke holes in cake on the bottom all through cake and pour remaining whiskey in, let sit for 24 hours. ","[Bourbon, Rye Whiskey, Scotch, Brandy]

" 63981,"Black Cod Cooked with Sake 36 ounces sake 1 (7-ounce) black cod fillet 6 slices peeled ginger root, plus shredded ginger, for garnish 3 thick pieces burdock root 3 thick pieces Japanese mountain potato 3 ounces regular soy sauce Pinch Japanese premium white sugar 1 ounce mirin 1 ounce tamari soy sauce White scallion, for garnish Kinome (available at Japanese markets), watercress or mint leaves could be substituted Instructions: In a medium pot, bring sake to a boil and cook for 5 minutes.
Add black cod, ginger slices, burdock root and mountain potato. Then add regular soy and sugar and cook with a lid right over the fillet, not over the pot. This lid must be slightly smaller than the rim of the pot so that steam can evaporate through the gap.
When the vegetables and black cod are cooked through, remove them from the pot and boil the sauce until thickened slightly and reduced.
Add mirin for glazing. Then add tamari soy.
Place the fillet on a plate, garnish it with cooked vegetables. Pour the sauce over them.
Garnish with white scallion, shredded ginger and kinome on top. ","[Sak, Pinot Grigio, Sauvignon Blanc, Riesling]" 63982,"Pat's Brambleberry 1/2 cup honey One 2-inch piece fresh ginger, peeled and chopped 1/4 cup fresh blackberries, plus more for garnish 1 tablespoon lime juice 2 fresh mint leaves, plus sprigs for garnish 2 ounces (1/4 cup) Tennessee whiskey Ice cubes 2 ounces (1/4 cup) club soda Instructions: Make the simple syrup: Combine the honey, ginger and 1/2 cup water in a small saucepan. Bring to a boil and let simmer until the honey dissolves, about 2 minutes. Remove from the heat and let stand 30 minutes to cool. Strain, and set aside. For the drink: Muddle the blackberries, lime juice and mint leaves in a cocktail shaker. Add the whiskey and 2 ounces (1/4 cup) simple syrup to the cocktail shaker (save the remaining simple syrup for another use). Add ice and shake to combine. Strain the mixture into a glass filled with ice and top with club soda. Garnish with additional blackberries and mint sprigs. ","[Bourbon, Rye Whiskey, Cognac, Port]" 63983,"Hot-Smoked Salmon and Chipotle Crema Mesquite chips 1 tablespoon whole coriander seed 2 teaspoons whole cumin seed 1 teaspoon whole allspice berries 1/2 teaspoon kosher salt 1 pound center-cut salmon fillet, skin on 1/4 cup creme fraiche 2 tablespoons chopped fresh cilantro leaves 3/4 teaspoon minced chipotle chiles in adobo sauce, or to taste 1/2 teaspoon freshly-squeezed lime juice 1/8 teaspoon kosher salt For serving: Corn tortillas, black bread, or cucumber slices, as desired. Instructions: Salmon: Soak wood chips in a large bowl of cold water for at least 30 minutes. Toast the whole spices in a small skillet over medium heat until aromatic, about 1 minute. Cool and grind in a spice mill or clean coffee grinder. Add the salt and set aside. Rub the salmon thoroughly with 3/4 teaspoon of the rub and let sit at room temperature for 30 minutes. (Save extra spice rub in a sealed container for up to 3 months.) Drain the chips and scatter in the bottom of the stovetop smoker. Heat the chips over medium-low heat until smoky, about 10 minutes. Cook the salmon, covered and skin side down, on a rack in the smoker, until just cooked through, about 15 minutes. Set aside on a rack to cool to room temperature. Refrigerate if not serving right away. Crema: Stir all the the ingredients together to make a smooth sauce. Cut or flake the salmon into even portions. Serve salmon with warmed corn tortillas, or on black bread or sliced cucumbers with a drizzle of the chipotle crema. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 63984,"Pinto Bean Salad with Roasted Peppers and Pasta Shells 3/4 cup dried Pinto beans, washed and picked over 1 1/2 cups very small pasta shells Olive oil 2 Poblano chiles, roasted, peeled, seeded and diced 2 red peppers, roasted, peeled, seeded and diced 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1/2 bunch oregano leaves, washed and chopped roughly 1/4 cup red wine vinegar 1/2 cup olive oil Instructions: Place the beans in a large pot and cover generously with water. Bring to a boil. Reduce the heat to medium low and cook, covered, until the beans are creamy inside, but not mushy, about 1 to 1 1/2 hours. Drain beans and transfer to a large bowl to cool. Cook shells in rapidly boiling salted water. When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape. Drizzle with a tiny bit of olive oil. When cool, combine pasta with the pinto beans. Add peppers. In a small bowl, combine the remaining ingredients. Drizzle dressing over salad and toss gently to combine. To roast chiles and peppers: Place over a gas flame or on a tray under a broiler. Keep turning so that the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic or paper bag, tie the top closed and allow to steam until cool to the touch, about fifteen minutes. (To speed things up, place bag in a bowl of ice water.) Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits. ","[Syrah, Tempranillo, Garnacha, Barbera]" 63985,"\Deconstructed\ Italian Cheesecake 2 cups ricotta cheese 1/4 cup sunflower seeds 1/2 cup currants 1/4 cup honey Instructions: Mix ricotta cheese, sunflower seeds, currants and honey in a bowl. Divide among 4 dessert dishes. ","[Prosecco, Moscato, Vin Santo]" 63986,"Grilled Southern Succotash Pasta Salad 2 ears corn, husked 1 medium red bell pepper
1 jalapeno
2/3 cup canola oil, plus for drizzling Kosher salt
1 pound cavatappi or corkscrew pasta
1 cup frozen lima beans, thawed
2/3 cup fresh lemon juice, plus more as needed
2 tablespoons honey
1/4 bunch flat-leaf parsley
Freshly ground black pepper
Instructions: Prepare a grill for medium-high heat. Drizzle the corn, red pepper and jalapeno with canola oil and sprinkle with salt. Grill on all sides, 2 to 3 minutes per side. Set aside to cool. Remove the stems and seeds from the red pepper and the jalapeno, then cut the red pepper into slices and cut the jalapeno into small dice. Cut the kernels from the corn ears. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. During the last 1 to 2 minutes of cooking, add the lima beans. Drain, and toss with 1 tablespoon of the canola oil. Puree the lemon juice, honey, parsley and some salt and pepper in a food processor. With the motor running, drizzle in the remaining canola oil. In a large bowl, combine the dressing with the pasta, lima beans, corn and red peppers. Toss well. Add the chopped jalapenos, one teaspoon at a time, until the desired level of spiciness is reached. Season again with salt and pepper as needed. Chill in the refrigerator for 1 to 2 hours, until cold and the flavors have married. If acid is lacking, squeeze half a lemon over before serving. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 63987,"Red Fruit Compote in White Chocolate, garnished with Mint 1 pound white chocolate 1 1/2 inch acetate strips cut to fit a 3 inch round mold 1 pint strawberries 1 pint raspberries 1 pint blueberries or red currants 1/4 cup sugar 8 (3-inch) rounds sponge cake 1 pint pastry cream 32 baby mint sprigs Balsamic reduction 1 cup raspberry coulis 8 nougat candies Instructions: Gently melt white chocolate over warm water. Stir until smooth. Place acetate strips on marble countertop. Smooth with chocolate, let set briefly. While chocolate is still tacky, place ends together to fasten. Let chocolate set and peel away acetate ribbon. These can be done one day in advance. Pack carefully with dessicant and hold in a cool place. Quarter strawberries and macerate with raspberries, blueberries and sugar. Place rounds of sponge cake in chocolate rings. Top with 2 ounces pastry cream. Add berry mixture to top of ring, dress mint lightly with balsamic syrup and place on the berries. Garnish plate with nougats and raspberry coulis. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 63988,"Wagashi Chocolate Sculpture 64 ounces bittersweet chocolate, tempered, see How to Temper Chocolate, method follows Instructions: Form a piece of acetate that is 18 by 24 inches into a cone. Use the width (18 inches) of the piece of acetate to be the length of the finished cone. While rolling hold the tip so that it is as tight as you can make it. Tape the cone closed where necessary. With scissors trim the open end of the cone so that it is flat. Place the cone in a vase or some tall container that allows it to stand upright. Use a ladle to fill the cone with the tempered chocolate. Empty the cone of excess chocolate by flipping it over the bowl of tempered chocolate. Set on a baking sheet fitted with a baking rack so the chocolate can continue to drain. When the chocolate has drained, place the cone in the refrigerator or let cool at cool room temperature until set. Repeat this process 1 more time in order to achieve thick, more stable chocolate cone walls. Pour tempered chocolate onto a sheet of acetate that is on your work surface. Spread the chocolate so it is a minimum of 1/4-inch thick. Allow it to set slightly. When the chocolate has begun to set but is not yet hard, cut a round base on which to \glue\ the cone. The size of the round base will be determined by how tightly you wrapped your cone. The tighter the cone is wrapped the smaller the diameter of the cone's bottom. You can measure the diameter of your cone and add 4 inches, which should leave you with a base that will have a wide rim around your cone. Next, cut the concentric rings that will fit on the cone. I used cake rings, cookie cutters and piping tips to make the concentric circles and the inside cut-outs. Again, the size of concentric rings is determined by the cone that you made. Make at least 3 concentric rings and remember, the larger rings will have to have the larger cut-outs so they can slide towards the base of your cone. You may need to repeat this procedure to make additional circles. Unwrap the cone from the acetate. Use tempered chocolate to adhere the cone to the base, placing it in the center of the circle. Slide the concentric rings onto the cone. Arrange the Wagashi pastry on the circles. ; How to Temper Chocolate . From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres . Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. . One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. . Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. . The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. . A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 63989,"Garlic Staked Leg of Lamb with Salad of Mixed Greens 2 potatoes 1 cup extra-virgin olive oil 1 (1-pound) boned leg of lamb 3 ounces garlic 1 sprig rosemary 4 sprigs thyme 1/4 cup chopped parsley 1/4 cup chopped marjoram 2 cups lamb stock 2 slices dry bread, crust removed 1 ounce sliced garlic 3 ounces mixed salad greens 1/4 cup extra-virgin olive oil 1/2 lemon, juiced Salt Instructions: Preheat oven to 400 degrees F. Peel the potatoes and slice them extremely thinly using a mandolin. Rinse the slices well and dry them thoroughly. Grease 4 (4-inch) baking pans with 1-inch sides. Beginning at the outer edge, carefully arrange overlapping potato slices in a circular fashion, finishing at the center. This should create a shallow potato basket. Brush with some olive oil and bake until lightly browned. Using a sharp knife make small incisions all over the leg of lamb and insert roughly half of the garlic into the slivers. In a heavy pan over medium heat, brown the lamb on all sides in extra-virgin olive oil, adding the chopped herbs. Cover, place in the oven, and cook slowly for 1 hour and 15 minutes, until meat is cooked through. Reduce the lamb stock over medium heat until it becomes a syrup-like consistency. Cube the dry bread and toast it briefly in a cast-iron skillet. Cut a clove of garlic into thin slices and fry them in olive oil without allowing them to brown. To make the dressing for the greens, combine the extra-virgin olive oil, lemon juice, and salt. To serve, place a potato basket on each plate. Fill with slices of lamb and top with lamb reduction. Serve with salad greens and garnish with toasted bread cubes and garlic chips. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, GSM]" 63990,"Cheesy Orzo 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1/2 small onion, chopped 2 cloves garlic, chopped 2 cans (14 ounces) chicken or vegetable broth or stock 2 cups orzo pasta (enriched rice may be substituted) 1/2 cup grated Parmigiano or Romano Salt and freshly ground black pepper Instructions: Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 63991,"Fried Egg and Oyster Sandwich 2 tablespoons olive oil 4 slices pancetta
Canola oil, for frying 1 1/2 cups all-purpose flour 2 eggs, whisked Salt and freshly ground black pepper
1 cup panko breadcrumbs 2 green tomatoes, sliced 1/2 inch thick (you need 8 slices total) 2 tablespoons extra-virgin olive oil
4 medium oysters, shucked
Canola oil, for frying 4 eggs
1 head frisee 5 leaves fresh sage, cut into chiffonade
1/2 lemon, juiced
Salt Instructions: For the pancetta: Heat the olive oil in a skillet over medium heat and add the pancetta. Cook until the pancetta is crisp; remove to a plate lined with paper towels. For the panko-crusted green tomatoes and fried oysters: Preheat the oven to 450 degrees F. Fit a baking sheet with a wire rack. Fill a high-sided medium saute pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Put the flour in one shallow bowl and the whisked eggs in another and sprinkle both with salt and pepper. Put the panko in a third shallow bowl. Bread each tomato slice by dusting with seasoned flour, dipping into the egg wash and coating with the panko crumbs. Place onto the prepared baking sheet, drizzle with the olive oil, sprinkle with salt and pepper and bake until golden, about 15 minutes. Dip your oysters into the seasoned flour. Fry in the canola oil for about a minute; remove to a plate lined with paper towels. For the eggs and frisee salad: In a nonstick skillet, add some canola oil and heat over medium heat. Fry your eggs until the yolks are just set; remove to a plate. Toss your frisee with the sage, lemon juice and a pinch of salt and you are ready to build. Using your crusted tomatoes as your base, add a slice of pancetta. Top with an egg, some frisee, an oyster and a second tomato. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63992,"Limoncello and Lemon Cream Fruit Tart 1 store-bought sponge cake tart shell, 12-inch diameter, available in produce or bakery departments 2 ounces chilled limoncello liqueur 1 cup heavy cream 1 cup mascarpone cheese 1/3 cup lemon curd 1/2 pint raspberries 1/2 pint blackberries 2 teaspoons lemon zest 2 tablespoons very thinly sliced mint leaves Instructions: Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries, lemon zest and mint. ","[Prosecco, Sauvignon Blanc, Vermentino, Vinho Verde]" 63993,"BBQ Turkey or Chicken Gumbo 2 tablespoons olive or vegetable oil 3 tablespoons butter 2 tablespoons fresh thyme leaves, finely chopped 3 to 4 ribs celery, chopped 3 to 4 cloves garlic, finely chopped 1 large bay leaf 1 large or 2 medium onions, chopped 1 large green bell pepper, chopped Salt and freshly ground black pepper 3 tablespoons flour 2 shots bourbon 2 cups chicken stock 3 to 4 tablespoons Louisiana-style hot sauce, such as Frank's Red Hot 3 to 4 tablespoons Worcestershire 2 tablespoons light brown sugar 2 tablespoons cider vinegar One 14-ounce can tomato sauce 1 to 1 1/2 pounds white and dark meat cooked turkey or chicken, chopped or pulled 1 box chopped frozen okra, optional Cooked white or brown rice or oyster crackers, to serve Thinly sliced scallions, to serve Instructions: Heat the oil in a large pot or Dutch oven over medium to medium-high heat, add the butter and melt into the oil. Add the thyme, celery, garlic, bay leaf, onions, bell peppers and some salt and pepper. Cook partially covered until tender, 15 minutes. Sprinkle the flour over the vegetables and stir a couple of minutes. Add the bourbon, and then the stock. Reduce the heat a bit to thicken. Stir in the hot sauce, Worcestershire, sugar, vinegar and tomato sauce. Add the turkey and okra, simmer to thicken and combine. Then serve or cool and store for a make-ahead meal. Reheat over medium heat. Serve in shallow bowls topped with scoops of rice or crackers and scallions. ","[Zinfandel, Merlot, Malbec, Rioja]" 63994,"Shrimp Cakes with Grain Mustard Remoulade Cooking spray Cooked shrimp, about 12 ounces, chopped 2 to 3 tablespoons mayonnaise 1 large egg, lightly beaten 2 tablespoons seasoned dry bread crumbs 1 tablespoon fresh chives, chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup mayonnaise 1 tablespoon grain mustard Instructions: Heat a griddle or nonstick skillet with cooking spray and set over medium-high heat to preheat. In a medium bowl, with a spoon, combine shrimp, mayonnaise, egg, bread crumbs, chives, salt, and black pepper. Mix well and shape mixture into 4 cakes, each about 1-inch thick. Place cakes on hot griddle and cook 3 minutes per side, flipping with a spatula, until cooked through. Remove from griddle. While cakes are cooking, in a small bowl, with a spoon, combine mayonnaise and grain mustard. Mix well. Serve shrimp cakes with remoulade spooned over top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63995,"Wild About You Salad: Wild Mushroom Salad with Thyme and Heart of Romaine 4 crimini mushroom caps, very thinly sliced 6 shiitake mushrooms, very thinly sliced 1/2 cup oyster mushrooms, very thinly sliced 1 shallot, very thinly sliced 2 to 3 tablespoons chopped flat-leaf parsley, chopped -- a handful 1/2 lemon, juiced 2 teaspoons red wine vinegar -- a sprinkle 2 tablespoons chopped fresh thyme leaves, 5 or 6 sprigs Salt and pepper 1/2 heart romaine lettuce, shredded 2 tablespoons extra-virgin olive oil, eyeball it Instructions: Combine mushrooms, shallots, parsley, lemon juice, vinegar and thyme leaves and season them with salt and pepper. Let stand 15 minutes. Combine with shredded romaine and dress with evoo. Adjust seasonings and divide among 2 plates. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 63996,"Cannoli Cake One 15.25-ounce box white cake mix 3 sticks (1 1/2 cups) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch kosher salt
3 teaspoons pure vanilla extract
2 to 3 tablespoons whole milk
1/2 teaspoon ground cinnamon
3/4 cup mini chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
Mini cannoli, for decorating
Instructions: Bake two 8-inch round cakes according to the package directions. Cool completely. Cut a parchment sheet into four 3-by-12-inch strips and set aside. Meanwhile, combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on the lowest speed until the sugar is incorporated into the butter. Add the vanilla, increase speed to medium-high and beat until smooth, about 2 minutes. With the mixer running on medium high, add the milk, 1 tablespoon at a time, until the frosting is smooth and spreadable.
To make the filling, remove 2 cups of the frosting and place in a medium bowl. Add the cinnamon and mini chocolate chips and stir until combined. Reserve remaining frosting.
Using a serrated knife, trim the top of each cake to make level and straight. Line the edges of a cake stand with the parchment strips (to keep it clean when you frost and glaze the cake with chocolate). Place one cake in the center of the cake stand. Using a small offset spatula, spread the chocolate filling evenly over the top of the cake. Top with the second cake.
With a large offset spatula, spread 3/4 cup of the reserved frosting in a thin layer on the top and sides of the cake. This is called a crumb coat. Place the cake in the freezer until the frosting is set, about 30 minutes.
Once chilled, remove the cake from the freezer and spread with all but 1/2 cup of the remaining frosting. Smooth the sides and top of the cake using the offset spatula or a bench scraper. Return to the freezer for another 30 minutes to set the frosting.
Meanwhile, make the ganache by placing the semi-sweet chocolate chips in a small heatproof bowl. Heat the cream until hot but not boiling. Pour over the chocolate and let sit for 5 minutes, then stir until smooth and glossy.
Remove the cake from the freezer and pour the ganache over the top. Use the back of a spoon to completely cover the top, allowing some of the chocolate to spill over the sides in a drip pattern.
Place the remaining 1/2 cup frosting in a pastry bag fitted with a medium star tip. Pipe rosettes on the chocolate around the top edge of the cake, spacing them about 1/2 inch apart. Place one end of a cannoli on each rosette, so the opposite ends meet in the center of the cake. Remove the parchment strips from beneath the cake and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63997,"Breakfast Casserole 4 slices white bread Butter, for greasing 1 pound mixed mild and medium sausage, such as Salt Lick sausage 2 cups half-and-half 1 teaspoon dry mustard 1/2 teaspoon salt Pinch of pepper Dash hot sauce 6 beaten eggs 8 ounces fresh mushrooms, sliced, optional 1 1/2 cups thinly sliced, cooked unpeeled red potatoes 1 cup grated Cheddar 1 cup grated Monterey Jack cheese Instructions: Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole. Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight. Preheat the oven to 350 degrees F. Bake the casserole until it is set and does not jiggle in the middle, 30 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 63998,"Milky Way Ice Cream 4 ounces Milky Way candy bars, chopped 1/2 cup sweetened condensed milk 1 cup whole milk 1 cup half-and-half 1/2 cup chocolate syrup (optional) Instructions: Melt the candy bars and condensed milk in a heatproof bowl set over a saucepan of simmering water, stirring, until smooth (do not let the bowl touch the water). Remove the bowl from the saucepan and whisk in the milk, half-and-half and chocolate syrup. Refrigerate until cold, at least 2 hours.
Churn the mixture in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours. Photograph by Antonis Achilleos ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 63999,"Butterscotch, Marshmallow Fluff and Macadamia Nut or Spanish Peanut Sundae 1 quart vanilla ice cream (recommended: Wayne Harley Brachman's Vanilla Ice Cream) 1 vanilla bean 1 1/2 cups milk 1 1/2 cups heavy cream 1 cup lightly packed light brown sugar, divided 7 large egg yolks 1 teaspoon vanilla extract 6 tablespoons water 1 1/4 cups light corn syrup 3/4 cup plus 1 tablespoon sugar 1 vanilla bean, seeds scraped and reserved 4 large egg whites Pinch salt Pinch cream of tartar Seeds from 1 vanilla bean, above 1 cup firmly packed dark brown sugar 2 sticks unsalted butter 1/2 vanilla bean, split 2 to 4 tablespoons good quality Scotch (depending on your taste) 1 teaspoon salt 1/2 cup heavy cream, heated 2/3 cup heavy cream 1/2 cup light corn syrup 1/3 cup packed dark brown sugar 1/4 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 6 ounces best quality bittersweet chocolate, finely chopped 2 tablespoons unsalted butter 1 teaspoon vanilla Lightly toasted macadamia nuts Spanish peanuts Cherry Compote, recipe follows 3/4 cup sugar 2 cups cherries, pitted 1/2 cup water 2 tablespoons Kirsch Instructions: For the ice cream: Split the vanilla bean lengthwise. Scrape out the seeds. Put the seeds, pod halves, milk cream and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan. Bring just to the simmering point over low heat. In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks and vanilla extract in a large bowl and whisk until just blended. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil. Strain the custard through a fine sieve. Press our all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally. Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm. For the fluff: In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 3/4 cup sugar and vanilla bean to 246 degrees F. In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla seeds. For the Butterscotch Sauce: Bring sugar, butter and vanilla bean to a boil in a medium saucepan over high heat, whisking until combined. Remove pan from the heat. Add the Scotch, return the pan to the heat and cook for 1 minute. Remove from the heat and whisk in the salt and warm cream until smooth. For the Homemade Fudge Sauce: Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Serve warm. For assembly: Put a couple of scoops of ice cream into each of 4 sundae dishes. Top with fluff and sauces. Garnish with nuts and cherry compote. In a saucepan combine sugar, cherries, and 1/2 cup water. Bring to s a simmer and cook until cherries start to breakdown, about 6 minutes. Remove the cherries with a slotted spoon; reserve. Simmer the cooking liquid until reduced and syrupy. Remove from the heat, add the Kirsch and ignite with a long kitchen match until flames subside. Return the cherries to the pan and heat briefly. Serve warm or at room temperature. ","[Port, Tawny Port, Ruby Port, Moscato]" 64000,"Ultimate Frozen Mocha 8 ounces cold brew coffee 1/4 teaspoon vanilla extract
2 tablespoons vanilla instant pudding powder
1/4 cup dark chocolate syrup, plus more for topping
1/4 cup white chocolate syrup, plus more for topping
1/4 cup chocolate chips
1/4 cup half-and-half
Canned whipped cream, for topping
1 tablespoon shaved chocolate, for topping
Instructions: To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency. Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 64001,"Paula's Double Chocolate Ooey Gooey Butter Cake Ice Cream Chocolate ice cream 1 recipe Double Chocolate Ooey Gooey Butter Cake, recipe follows Cookie crumbs, your choice Handful of nuts, preferably pecans Hot fudge Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted, divided 1 (18.25-ounce) package chocolate cake mix 3 eggs, divided 1 (8-ounce) package cream cheese, softened 3 to 4 tablespoons cocoa powder 1 (16-ounce) box powdered sugar 1 teaspoon vanilla extract 1 cup chopped nuts Instructions: Cut Ooey Gooey Butter Cake into bite-sized pieces, adding it to chocolate ice cream.Crumble your choice of cookies and add to the ice cream while adding your choice of nuts. Add hot fudge to your desire and mix together. Preheat oven to 350 degrees F. Lightly butter a 13 by 9-inch baking pan.
In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 64002,"Coconut Custard Trifle with Vanilla Bean Whipped Cream and Tropical Fruit with Macadamia Nuts 2 1/2 cups heavy cream 1 cup sugar 3/4 cup sweetened shredded coconut flakes 1/2 vanilla bean, halved and seeds scraped, pod and seeds reserved 4 large eggs 1/4 cup cornstarch 1/2 cup macadamia nuts, roughly chopped 1 cup cubed fresh pineapple, cut into smaller bite-sized pieces 1 banana, sliced 1 ripe starfruit, sliced 1/2 ripe mango, peeled, pitted and cut into bite-sized chunks 1 cup heavy cream, chilled 2 tablespoons sugar Seeds from 1/2 vanilla bean 2 tablespoons granulated sugar Instructions: For the custard: Place 2 cups cream, 1/2 cup sugar, 1/2 cup coconut flakes and the vanilla seeds and pod in a medium saucepan. Whisk to combine and bring to a boil over low heat. Meanwhile, combine the eggs and remaining 1/2 cup sugar in a bowl. In another bowl, combine the cornstarch and remaining 1/2 cup cream. When the cream and coconut mixture comes to a boil, remove it from the heat and whisk half into the egg and sugar mixture. Then IMMEDIATELY whisk it back into the pan with the hot cream and coconut mixture. (See Cook's Note.) Return the saucepan to medium heat and gradually whisk in the cornstarch and cream mixture. Bring it to a boil over medium-high heat to thicken the pastry cream, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the cornstarch; if the mixture is not brought to a boil, the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM!) Strain the custard through a fine mesh sieve into a bowl and chill until chilled through. (This can be done really quickly over an ice bath.) For the tropical fruit salad: Preheat the oven to 400 degrees F. Place the macadamia nuts on a small baking sheet and toast until golden and fragrant, 5 to 10 minutes. Let cool slightly, then roughly chop and set aside. Toast the remaining 1/4 cup coconut flakes in medium skillet over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Remove from the skillet and set aside to cool and crisp. For the whipped cream: Beat the cream, sugar and vanilla seeds in a chilled mixing bowl with a hand mixer until the cream starts to thicken and hold soft peaks. To serve: Layer some pastry cream, pineapple, banana, starfruit, mango, whipped cream, toasted macadamia nuts and toasted coconut in 4 individual trifle dishes. Repeat the layers and top with a dollop of whipped cream, toasted macadamia nuts, toasted coconut and some fruit, including a slice of starfruit.
","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

Note: The wine pairing suggestions are based on general guidelines for wine pairing and may vary depending on personal taste preferences." 64003,"Touchdown Peach Cobbler 5 ripe peaches 1/2 cup brown sugar 2 tablespoons lemon juice 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 4 tablespoons unsalted butter 2 tablespoons bourbon 2 cups all-purpose flour, plus more for rolling out dough 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into pieces, chilled 3/4 cup cold buttermilk 1/4 cup heavy cream, for brushing Raw sugar, for sprinkling Whipped cream or vanilla ice cream, for serving Instructions: For the peaches: Remove the skins from the peaches and cut into wedges. Place in a bowl and toss with the sugar, lemon juice, cornstarch and cinnamon. Melt the butter in a large skillet over medium heat. Add the peaches and bourbon and simmer until the liquid is mostly cooked off and the peaches are just tender but not too soft. Divide the peaches among 6 small cast iron pans or 6- to 8-ounce ovenproof ramekins. Preheat the oven to 375 degrees F. For the biscuit topping: Stir together the flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter, blend the butter into the flour mixture until it looks like big crumbs but is not completely mixed in. Stir in the buttermilk and mix until just combined. Transfer the biscuit dough to a lightly-floured work surface and gently roll out the dough until even and about 1/2-inch thick. Cut out 6 rounds with a 4-inch biscuit cutter. (You may have extra dough; the rest can be baked separately and served on the side with butter.) Place a dough round on each dish of peach cobbler. Brush the top of each round with heavy cream and sprinkle with sugar. Place the cobblers on a baking sheet. Bake until the fruit is bubbly and the biscuits are golden brown, about 20 to 30 minutes. Serve with whipped cream or vanilla ice cream.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64004,"The Ultimate Braised Brisket 1 (4 pound) beef brisket, first-cut Extra-virgin olive oil 1 tablespoon kosher salt, plus more for seasoning Coarsely ground black pepper 3 large carrots, cut into chunks 1 onion, halved 2 celery stalks, cut into chunks 1 head garlic, cut in 1/2 1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano) 3/4 bottle dry red wine 1 bay leaves 1/4 bunch fresh thyme, leaves only 4 sprigs fresh rosemary, leaves only 1 handful fresh flat-leaf parsley Instructions: Preheat the oven to 325 degrees F. Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper. Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender. Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket. Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 64005,"Creamy Tomato and Roasted Pepper Soup 2 tablespoons olive oil 1 Vidalia onion, chopped 1 carrot, chopped 2 cloves garlic, chopped Kosher salt and freshly ground black pepper 1 tablespoon tomato paste 1 (14.5-ounce) can fire-roasted diced tomatoes 1 (12-ounce) jar roasted red peppers, drained and chopped 2 1/2 cups chicken broth 2 teaspoons sugar, optional 1/2 cup half-and-half 1/4 cup chopped fresh basil, plus more for garnish Instructions: Heat 2 tablespoons oil in a 2-quart saucepan over medium-high heat. Add onions and carrots and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute. Add tomatoes, red peppers, and chicken broth and let simmer for 25 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper, and the sugar, if needed. Add half-and-half and basil, and puree using a hand held immersion blender until smooth. Serve in soup bowls with a sprinkle of fresh basil on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64006,"Garlic-Roasted Chicken 2 tablespoons extra-virgin olive oil 4 skin-on, boneless chicken breasts (about 11/2 pounds) Kosher salt and freshly ground pepper 2 heads garlic
4 sprigs fresh rosemary 4 slices sourdough bread, grilled or toasted 2 tablespoons white wine vinegar Instructions: Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes. Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.
Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 64007,"Halal Cart-Style Yellow Rice 2 cups basmati rice 2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 1/2 teaspoons ground turmeric
1 teaspoon ground cumin
Kosher salt
1 1/2 cups chicken broth
Chopped fresh parsley leaves, for serving Instructions: Rinse the rice a few times until the water runs clean. Heat the olive oil in a 3-quart saucepan over medium heat. Add the onions and saut, stirring occasionally, until translucent and a bit golden, about 5 minutes. Add the rice, turmeric, cumin and 1 teaspoon salt and stir to combine. Add the chicken broth and 2 cups water and turn the heat to medium high.
Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes.\u202f Remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork before serving.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64008,"Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis 1 tablespoon butter 1 leek, cleaned and sliced 1 rib celery, diced 2 cups sliced wild cultivated mushrooms (chanterelles, porcinis, creminis, etc.) 2 teaspoons herbs de Provence 2 tablespoon shallots, chopped 1 cup chicken stock Salt and freshly ground black pepper 2 cups toasted bread crumbs 1/2 boneless turkey breast, about 2 1/2 pounds Cranberry Coulis, recipe follows 1 (12 ounce) bag cranberries 1 cup sugar 1 1/2 cups water 1/2 teaspoon ground cloves 1 teaspoon ground ginger 1/2 teaspoon cinnamon Instructions: Preheat oven to 375 degrees F. Heat a large saute pan, add butter, and add the leeks and celery. Saute for 3 minutes and add the mushrooms. Cook until the mushrooms are tender, about 5 minutes and add the herbs and shallots, cooking for 2 more minutes. Add the stock and bring to a simmer. Season with salt and pepper, and pour over the bread crumbs in a mixing bowl. Mix well and cool. Butterfly the turkey breast open with a sharp boning knife. Using a meat mallet, pound the meat to expand it and make it of an even thickness. Spoon the stuffing lengthwise across the breast and roll up, tucking in the meat at each end. Tie the roulade with butchers' twine. Season with salt and pepper, and bake for 45 minutes to 1 hour, or until a thermometer reads 150 degrees in the center. Remove and allow to rest for 10 minutes before removing the twine and slicing. Serve with Cranberry Coulis. Place the ingredients in a non-reactive saucepan and bring to a simmer. Cook until the cranberries have burst, about 20 minutes and transfer to a blender. Blend until smooth, season, and reserve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64009,"Black Bean Salad 1 can black beans 3 mushrooms, diced 1/2 medium sized onion, diced 2 celery stalks, diced 1/4 cup olive oil 10 sprinkles rice wine vinegar Few dashes seasoned salt 1 carrot with oblique cut 10 sprigs fresh dill, diced Instructions: Mix all ingredients together in a large bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 64010,"Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro 6 cups fish or shrimp stock 2 1/2 tablespoons squid ink 5 tablespoons Spanish olive oil 1 medium yellow onion, finely chopped 3 garlic cloves, finely chopped 2 medium tomatoes, seeded and finely chopped 2 teaspoons Spanish paprika Sea salt and freshly ground black pepper 2 cups Spanish short grain rice 2 pimentos, chopped 6 pitted green olives, smashed 1/4 cup finely chopped flat-leaf parsley 1/2 lemon, juiced Pan Roasted Prawns, recipe follows 2 pounds giant prawns, with heads and shells on 1/2 cup extra-virgin olive oil 2 teaspoons Spanish paprika 2 garlic cloves, crushed 1/2 lemon, sliced thinly Sea salt and freshly ground black pepper Instructions: Combine the stock and squid ink in a saucepan and place over medium-low heat, stir to combine. Heat 3 tablespoons of the olive oil in a wide shallow skillet or paella pan over medium heat. Make a sofrito by sauteing the onion, garlic, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld, about 10 minutes. Sprinkle with the paprika, salt and pepper. Fold in the rice, stirring to coat the grains. Pour in the hot, black stock and give it a stir. Reduce the heat to low and cook until the liquid is absorbed, about 10 minutes; season with salt and pepper. Do not cover or constantly stir like risotto. Mix the pimentos, olives, parsley, lemon juice, and remaining 2 tablespoons of oil together in a small bowl. Arrange the pan-roasted prawns on the black rice, and sprinkle the olive mixture all over the top; serve directly from the pan at the table. Make a quick marinade for the prawns by combining them in a bowl with a healthy drizzle of olive oil, the paprika, crushed garlic, lemon slices, salt, and pepper. Toss the prawns so they are coated with all the good stuff and marinate for 5 minutes to 2 hours in the refrigerator. Place a large skillet over medium-high heat and coat with a couple of tablespoons of olive oil. When the oil is hot, pull the prawns out of the marinade and toss them into the pan. Saute for 3 minutes on each side until the shells are red and charred. Serve the prawns with the Spanish black rice. ","[Rioja, Tempranillo, Garnacha, Cava]

" 64011,"Austrian White Asparagus with Brown Butter Sauce 12 white asparagus, peeled Salt and freshly ground black pepper 4 ounces butter 1 cup brioche crumbs 1 teaspoon freshly minced parsley leaves Instructions: Peel the asparagus. Line the asparagus from the spear end and cut into approximately 6-inch lengths. Discard ends. In a medium saucepan, bring salted water to a boil. Cook the asparagus for 10 to 12 minutes, until tender being careful not to overcook. Drain the asparagus. Set aside. In a large saute pan, heat the butter. Add the brioche crumbs and saute until golden. Add the reserved asparagus and saute until well coated with the browned butter and brioche crumbs. Sprinkle with parsley, season with salt and pepper. Serve warm. ","[Hungarian Tokaji, Gruner Veltliner, Riesling, Gewrztraminer]" 64012,"Whole-Grain Salami and Mozzarella Pizza Whole Multigrain Pizza Dough, recipe follows White whole-wheat flour, for work surface 1/3 cup pizza sauce 6 thin slices of salami (about 1 1/2 ounces) 6 ounces fresh mozzarella, cut into thin slices Fresh basil leaves, for garnish Crushed red pepper 2 tablespoons whole-grain bulgur 2 tablespoons quinoa 1 tablespoon flaxseeds 3/4 cup warm water (100 to 110 degrees F) 1 teaspoon agave syrup or honey 1 teaspoon active dry yeast 1 1/2 cups white whole-wheat flour (6 ounces), plus more for kneading Kosher salt 1 tablespoon extra-virgin olive oil 1 tablespoon toasted sunflower seeds Instructions: Set a pizza stone or a baking sheet on the middle rack of the oven and preheat to 500 degrees F. Divide the pizza dough into 2 balls. Put one ball on a heavily floured surface and roll and shape into a thin 11-inch circle with a thicker edge. Transfer to a floured pizza peel or floured upside-down baking sheet. Spread half the pizza sauce evenly on the dough round. Top with 3 slices of salami and half the cheese. (Make sure the dough, with all its toppings, can slide back and forth easily on the pizza peel; if not, add more flour.) Carefully slide the dough onto the hot pizza stone (the dough may not be perfectly round when it slides onto the stone). Bake until the bottom of the crust is lightly browned and very crisp and the cheese is melted, about 7 minutes. Remove the crust from the oven, top with basil and sprinkle with some crushed red pepper. Cut into 4 pieces. Repeat with the second ball of dough and remaining toppings. Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open. Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.) Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours. Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After the 30 minutes, the dough can be shaped and cooked as desired. ","[Chianti, Barolo, Dolcetto, Tempranillo]" 64013,"Prosciutto and Arugula Pizza 8 ounces prepared pizza dough, formed into a circle 1/4 cup ricotta cheese
1/4 cup shredded mozzarella
8 slices prosciutto
1/2 cup arugula
Olive oil, for drizzling Instructions: Preheat a grill to medium-high heat. Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat) until the dough begins to pull away from the grill, about 1 minute. Remove the dough from the grill. Spread the dough with the ricotta and scatter with mozzarella. Return to the grill, cover and cook until the cheese melts, about 3 minutes. Top with the prosciutto and arugula and drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 64014,"Boricua Plantain Sandwich 2 large green plantains (about 10 inches long and 2 to 3 inches wide) Vegetable oil Salt and freshly ground black pepper 1 cup bread crumbs 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1 tablespoon salt 1/4 cup paprika 1 teaspoon dried oregano 1 teaspoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 4 (6-ounce) skirt steaks 6 ounces salted butter, melted 1 cup Cajun Spice 1 cup mayonnaise 1 teaspoon chipolte sauce 1/2 cup all-purpose flour 1 1/4 teaspoons salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Pinch cayenne pepper 1 large Spanish onion 2 cups mixed shredded cheese (Monterey Jack and Cheddar) Instructions: Peel plantains, cut in half widthwise and then cut in half lengthwise. In a large pot or deep-fryer preheat vegetable oil to 325 degrees F. Add the plantains to the oil and fry for 5 minutes. Remove them and place on a flat surface. Increase heat to 375 degrees F. With a metal flat spatula press down onto the plantains until they are flat, less than 1/4-inch. Using a knife to help scrape the plantain off the spatula, deep-fry the plantains again for 3 minutes. Pull them out and season both sides with salt and pepper. Combine the bread crumbs, cayenne pepper, black pepper, salt, paprika, oregano, thyme, garlic powder, onion powder to create Cajun spice. Dip each piece of steak into 4 ounces melted butter and then into the Cajun spice, covering both sides of the steak. Spread the remaining melted butter onto a flat top grill or metal skillet, place the steak on top and cook on both sides until medium or preferred degree of doneness. After the steak is done slice it thin against the grain. Combine the mayonnaise and chipolte sauce to create chipolte mayonnaise. Onions: In a mixing bowl combine flour, salt, pepper, garlic powder, onion powder, and a pinch of cayenne pepper. Slice the onion very thinly. Place in the flour mixture. Squeeze the slices of onions as you are mixing them with the flour mixture. Shake off the excess flour. Drop a little bit of onions into 375 degree F oil at a time to prevent them from sticking together. Cook for 1 minute and 30 seconds or until golden brown. Drain on paper towels. Build a sandwich by layering 1 fried plantain, about 1 tablespoon chipolte mayonnaise (spread coast to coast on bottom plantain), sliced steak, and 1/3 cup of the shredded cheese. Place under the broiler for a minute or 2 or use the microwave to melt cheese. Then continue layering 1/2 cup of fried onion, 1 more tablespoon chipolte mayonnaise, spread coast to coast on top plantain, fried plantain. Cut sandwich in half before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 64015,"Bananas Foster a la Mode 38 ounces creme de banana 38 ounces butterscotch liquor 38 ounces vanilla vodka (recommended: Stoli) 20 ounces creme de coca 52 ounces spiced dark rum (recommended: Captain Morgan) 3/4 gallon heavy cream 1/4 gallon sweet condensed milk 50 edible orchids, cut in 1/2 100 banana slices Splash 151 to light on fire for flambe Instructions: Mix all together in mixer until blended and pour into Gallon Pitchers. Place in cooler for transport. Line up 100 martini glasses, rim glasses with Banana Praline dust, if time allows, prior to service. Pour 3 1/2 ounces of drink into glasses, float 1/2-ounce of 151 on top and light with a torch. Add ice cube (frozen banana with orchid). ","[Rum, Brandy, Cognac, Port]" 64016,"Tangy Soy Dipping Sauce 2 tablespoons toasted sesame oil 2 tablespoons light soy sauce 2 tablespoons clear rice vinegar 1 tablespoon finely chopped cilantro 1 tablespoon finely chopped scallions 1/2 red Fresno cl, sliced into rings, optional Instructions: Stir together the sesame oil, soy sauce and vinegar. Stir in the cilantro and scallions. Pour into a dipping bowl and float a few cl rings on top, if using. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 64017,"Gigantes 1 pound gigantes (or big lima beans), soaked for 12 hours, drained 1/4 cup Greek olive oil 1 large Spanish onion, finely chopped 3 cloves garlic, minced 1 (15-ounce) can chopped plum tomatoes plus their liquid 2 cups water 2 tablespoons honey 1/4 teaspoon ground cloves Salt and freshly ground black pepper 3 tablespoons chopped fresh parsley leaves Instructions: Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50 to 80 minutes, depending on the beans. Drain and set aside. Preheat the oven to 325 degrees F. Heat olive oil over medium heat in a Dutch oven. Add onion and cook until soft. Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 2 cups water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat. Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. Remove from the oven and let sit for 10 minutes before serving. Serve hot or at room temperature. ","[Rioja, Barbera, Dolcetto, Tempranillo]" 64018,"Ripe Plantains 2 large ripe plantains Vegetable oil as needed Salt and freshly ground black pepper Instructions: Cut plantains in half and peel. Slice them crosswise on the diagonal into 1/4inch ovals. In a 10inch iron skillet heat oil over moderate heat until hazy. Fry the plantains for about 4 minutes a side, turning them once. They should look golden brown. Drain on paper towels and season well with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 64019,"Fish Fillet with Clam Sauce 4 (1 -- pound) flat fish such as sole, flounder, sand dab, or fluke 1 cup dry white wine 2 shallots or 1 medium onion, finely chopped 1 pound mussels, preferably small cultivated, scrubbed and beards removed, or 24 littleneck or Manila clams, scrubbed 1 tablespoon unsalted butter or olive oil 1 tablespoon fresh lemon juice 2 tablespoons finely chopped parsley 1 tablespoon beurre manie (11/2teaspoons butter worked to a paste with 11/2 teaspoons flour 1/2 cup heavy cream or 1/4 cup garlic, potato, asparagus, or sorrel puree Instructions: Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp knife or -- if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open -- about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce -- don't let it boil -- and spoon the sauce and the mussels or clams over each fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64020,"Emeril's Eggnog 8 large eggs, 2 separated* 3/4 cup sugar 1/8 teaspoon salt 2 1/2 cups heavy cream 2 cups whole milk 1 tablespoon pure vanilla extract 1/2 teaspoon freshly grated nutmeg, plus more for garnish 3/4 cup bourbon, optional 1/4 cup brandy, optional Instructions: Combine the 6 whole eggs, 2 egg yolks, sugar, and salt in a medium mixing bowl and whisk together. Heat 2 cups heavy cream with the milk in a large saucepan over medium-low heat. When the cream and milk are hot, ladle about 1 cup into the egg mixture and whisk to incorporate. Pour the egg-milk mixture into the hot cream mixture, and continue to cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, 3 to 5 minutes. Remove the pan from the stove and strain the custard immediately through a fine-mesh sieve. Allow the custard to cool for 10 minutes before proceeding. Add the vanilla, nutmeg, bourbon (if using), and brandy (if using) to the eggnog and stir well to incorporate. Beat the 2 egg whites to soft peaks in a clean mixing bowl and fold them into the custard base. In a separate bowl, beat the remaining 1/2 cup cream to soft peaks, and fold them into the eggnog as well. Cover and refrigerate until chilled, about 1 hour. Pour into a decorative bowl or pitcher and garnish with nutmeg. Serve in small punch cups or old-fashioned glasses. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 64021,"Salami Salad 4 cups baby arugula 1 fennel bulb, quartered, cored and thinly sliced 1 cup grape tomatoes, halved Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil Juice of 1 lemon 2 ounces salami, thinly sliced Shredded Parmesan cheese, for topping Instructions: Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat. Top the salad with the salami and Parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 64022,"Salmon Fillets in Potato Crust 2 skinless salmon fillets, each about 6 to 8 ounces 2 tablespoons lemon juice 1 tablespoon olive oil Salt and freshly ground black pepper 1 cup of \instant\ potato mashed potato buds or flakes 1 tablespoon each olive oil and butter Instructions: Run your fingers over the salmon and, with tweezers, remove any stray bones. Combine the lemon juice and olive oil and rub this into the salmon and season the fillets lightly with salt and pepper. Dip the salmon in the potato flakes, patting them down to make sure they stick. Heat the butter and oil in a non stick skillet. Saute the salmon for 2 minutes a side or until golden the insides should be a trace underdone. Serve with lemon wedges over endive salad or with buttered cucumbers in tarragon. An alternative way to cook these is to preheat the oven to 500 degrees. Coat with cooking spray a wire rack set over a baking pan. Set the fillets on the prepared rack and bake for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64023,"Butternut Squash Coleslaw with Honey Goat Cheese Dressing 4 ounces fresh creamy goat cheese, room temperature 1 1/2 tablespoons honey 3 tablespoons extra-virgin olive oil 2 teaspoons apple cider vinegar 1/2 lemon, juiced Kosher salt and freshly ground black pepper 1 medium butternut squash 1/2 cup dried cranberries 1/2 cup toasted walnuts 2 tablespoons chopped parsley leaves Special equipment: mandoline Instructions: In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plenty of freshly ground black pepper. Stir well with a whisk until fully combined and creamy. Remove the top narrow portion of the butternut squash and peel. Discard or use the bulb portion for something else. Using a mandoline or sharp knife, cut the peeled cylinder into fine long matchsticks (julienne). This should yield about 4 cups. Fold into the cheese dressing along with dried cranberries, walnuts and chopped fresh parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64024,"Cornmeal-Fried Onion Rings 2 large Spanish onions (or 3 yellow onions) 2 cups buttermilk Kosher salt and freshly ground black pepper 1 1/2 cups all-purpose flour 1/4 cup (medium) yellow cornmeal 1 quart vegetable oil Instructions: Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside. When you're ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels. Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64025,"Slow-Cooked and Stuffed Baby Bell cl Peppers 10 small, round baby bell cl peppers (cherry peppers) Small bottle olive oil 2 good handfuls rocket (arugula) 1 good handful parsley 1 small handful capers, soaked and drained 1 handful anchovies 10 tablespoons balsamic vinegar or enough to cover Salt and fresh ground black pepper Instructions: Halve the chiles, remove the seeds and then wash in cold water. Then drain. Tightly pack into a large earthenware dish and cover with the olive oil then place in the oven at 325 for about 45 minutes until tender. Carefully remove the dish from the oven and leave to cool. Take the chiles out of the dish. Pour the olive oil back into the bottle. This is great on salads, over mozzarella and other cheeses, on pizzas, or over pasta. Finely chop the rocket, parsley and capers. Roughly chop anchovies and then mix everything up in a bowl with balsamic vinegar. Season with salt and pepper. Stuff this filling into your bell peppers (cherry peppers) and serve on a plate as tapas.; ","[Rioja, Tempranillo, Garnacha, Barbera]" 64026,"Kona Coast Shrimp 2 small coconuts, cut in half, milk reserved Clarified butter 1 small clove garlic 1 pound prawns Salt, to taste Pepper, to taste 3/4 cup onion, finely chopped 1 tablespoon soy sauce Coconut fat, from surface of coconut milk, about 1-ounce 3/4 cup cooled Coconut Stock, recipe follows 1 1/2 teaspoons arrowroot dissolved in 2 tablespoons water 4 ounces fresh coconut 2 cups boiling water Instructions: With a melon baller, scrape thin slices of coconut from shells until only 1/4-inch rim remains. Use flesh to make coconut stock as described in recipe below. Trim ends of shells so they stand on end. Preheat broiler. Warm scraped coconut shells in oven. Heat clarified butter in pan. Add garlic, then shrimp. Season with salt and pepper and cook for 3 minutes. Add onion and cook 2 minutes more. Pour off excess butter from pan and add soy sauce. Stir in coconut fat. When melted, add stock and bring to a boil. Add dissolved arrowroot to pan to thicken sauce. Remove from heat and fill warmed coconut shells. Decorate shrimp with remaining coconut shavings and broil for 1 1/2 minutes. Serve immediately. Place coconut shavings in bowl and pour water on top. Cover and set aside for 30 minutes. Strain through cheesecloth and cool. Skim coconut fat and reserve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64027,"Carrot Cake 1 1/4 cups granulated sugar 10 ounces hazelnuts 3 1/2 ounces sultana raisins 3 medium carrots (10 ounces) 6 egg yokes 6 egg whites 1 teaspoon cold water Freshly ground salt 2 teaspoons lemon juice 1/2 teaspoon lemon zest (thin rind) 1 teaspoon all purpose flour 1/4 teaspoon cinnamon 4 teaspoons raspberry jam 1 tablespoon icing sugar (confectioners' sugar) Instructions: Sift the granulated sugar. Crush the hazelnuts very small (best results in a blender). Wash the sultanas. Wash and grate the carrots. Grease the cake tin (9 by 12-inch deep). Place a bowl over a pan of hot water. Preheat oven to 350 degrees F. Into a warmed bowl place the egg yolks and 4 ounces of the granulated sugar and whisk together until the mixture thickens. (It should be doubled in bulk, lighter in color and creamy in texture). When this happens, set aside the yolk and sugar mixture for a moment (off the heat). Into a clean, cold bowl place the whites of eggs, add 1 teaspoonful cold water and some freshly ground salt and whisk quickly until they are stiff and peaked. Gradually beat into the fluffy whites of eggs the remaining 6 ounces of granulated sugar until it is fully incorporated. Set aside until required. Place the egg yolk mixture over the warm water and add the ground nuts and lemon juice. To this add the grated carrots and lemon zest. Fold in the 1 teaspoonful of flour and sultanas. Remove the bowl from the heated water. Fold in 2 tablespoonfuls of egg whites. Then put all the mixture into the remainder of the whites of eggs and fold in well. Add the 1/4 teaspoonful of cinnamon. Pour all the mixture into the greased cake tin and put it into the preheated oven set at 350 degrees F., on the middle shelf, for 60 minutes. Remove cake from the pan and cool completely. Cut cake in half, spread the jam over the bottom and replace top. Sprinkle with confectioners' sugar before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64028,"Cheese-Crusted Squash 2 cloves of garlic, minced 8 sage leaves, minced 1 lemon zest 1/2 cup parmesan, grated 3 tablespoons breadcrumbs 3 tablespoons olive oil salt red pepper flakes Instructions: Mix 2 minced garlic cloves, 8 minced sage leaves, the zest of 1 lemon, 1/2 cup grated parmesan, 3 tablespoons each breadcrumbs and olive oil, and some salt and red pepper flakes. Pat onto thin wedges of acorn squash. Bake in a single layer at 450 degrees F, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64029,"Grilled Whole Bass with Toasted Paprika Orange Vinaigrette 1 tablespoon paprika, toasted 2 cups fresh orange juice, reduced to 1/4 cup 1/4 cup sherry vinegar 2 teaspoons Dijon mustard 1 cup olive oil Salt and freshly ground pepper Olive oil
Four 1 pound whole striped bass
Instructions: Heat a pan and add paprika, cook 1 minute. Remove and set aside. In small saucepan over high heat, reduce orange juice to a syrup. Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush fish with olive oil on both sides and season with salt and pepper to taste. Grill the fish for 10 to 12 minutes total. Remove and serve each person 1 whole fish drizzled with vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 64030,"Grilled Oysters 10 tablespoons softened unsalted butter 2 tablespoons finely grated Parmigiano-Reggiano 2 tablespoons minced parsley leaves 1 tablespoon lemon juice 2 teaspoons minced garlic 1 teaspoon minced fresh chives 1/2 teaspoon hot sauce, optional 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 24 shucked oysters, half of each shell reserved and washed Instructions: In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm. Preheat a grill to high. Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64031,"Strawberry Pie 3 pounds strawberries, stems removed 1/3 cup plus 1 tablespoon granulated sugar 1 tablespoon elderflower liqueur
1/4 cup strawberry jam
3 1/2 tablespoons cornstarch
1 teaspoon lemon juice
Kosher salt
1 store-bought pie crust baked according to package instructions, or 1 homemade pie crust, blind baked 1 1/2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla bean paste
1/2 teaspoon cream of tartar
Instructions: Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder. Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature. Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries. Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours. Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve. Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64032,"Pork Roulade with Broccoli Rabe and Sausage Stuffing and Mustard Mashed Potatoes 1/2 cup pine nuts Kosher salt 1 bunch broccoli rabe, stems removed 1 pound sweet Italian sausage, casing removed 1/3 cup freshly grated parmesan cheese 1/3 cup plain breadcrumbs 1 egg 1/4 teaspoon crushed red pepper Extra-virgin olive oil, for the pan 2 boneless pork loin chops, each 1 1/2 inches thick 4 ounces caul fat 4 ounces prosciutto, cut into long slices 1 shallot, minced 1/4 cup white wine 1 cup chicken stock Mustard Mashed Potatoes, recipe follows 1 pound Yukon gold potatoes (about 4 potatoes), peeled and cut into a large dice 2 cups heavy cream 5 tablespoons cold, unsalted butter, diced 2 tablespoons whole-grain mustard 1 tablespoon Dijon mustard Kosher salt Instructions: For the roulade: Preheat the oven to 375 degrees F. Spread the pine nuts onto a small sheet tray and place in the oven to toast, 5 to 7 minutes. Set up a large pot of well-salted boiling water. Set up a large bowl of well-salted ice water. Blanch the broccoli rabe for 1 minute until bright green and tender, but still crisp. Remove from the boiling water and plunge immediately into the ice bath. Once cool, remove from the ice bath and use your hands to squeeze out excess water. Finely chop the broccoli rabe and add to a large bowl with the sausage, pine nuts, parmesan, breadcrumbs, egg and crushed red pepper. Sprinkle with salt. Heat a small saute pan over medium-high heat with a little olive oil. Take a small amount of filling and cook a small tester patty to test for seasoning. Adjust the seasoning on the remaining raw mixture if needed. Trim any excess fat from the pork chops. Cut the pork lengthwise to butterfly, then pound to an even thickness of 1/4 to 1/2 inch. Lay a large piece of caul fat out on a large, flat work surface. Place 4 slices of prosciutto over the caul fat, followed by the pounded pork loin on top of the prosciutto. Set half the broccoli rabe and sausage filling on top of the pork loin and shape into a thin log. Wrap the prosciutto and pork loin around the filling and roll into a tight log. Wrap the caul fat around the stuffed pork, cutting off any excess from the ends, making sure the caul fat is in one even layer around the pork. Tie with butcher\u2019s twine to secure and trim any excess string. Repeat with the remaining pork and filling. Heat a large saute pan with olive oil over high heat. Sear the roulades, turning on all sides, until golden brown, 5 to 7 minutes. Transfer the pork to a sheet tray and place into the oven and reserve the pan that the pork was cooked in. Roast the pork at 375 degrees F for 15 to 20 minutes, or until an instant read thermometer registers 150 degrees F. Let rest for 5 to 10 minutes, then remove the string. Place the pan that the pork was cooked in back onto medium-high heat and drain off any remaining fat. Add the shallot and cook for 2 minutes until tender. Deglaze the pan with the white wine and stir, making sure to scrape the bits from the bottom of the pan. Cook until almost all of the liquid has reduced, then add half the chicken stock. Continue to cook until the liquid has reduced by half, then add the remaining chicken stock. Cook until slightly reduced then remove from heat. Slice the pork into 1/2-inch-thick rounds. Plate alongside the mashed potatoes and a drizzle of sauce over the pork.
Place the potatoes in a large saucepan. Add cold water to cover the potatoes by 1 to 2 inches and generously season with kosher salt. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes. Meanwhile, heat the heavy cream in a small saucepan over medium-low heat. Drain the potatoes and add back to the large saucepan. Using an electric hand mixer, mix the potatoes and gradually add the butter and warmed heavy cream, alternating, until the potatoes reach a creamy and silky consistency. You may not need to use all the heavy cream. Add the whole-grain mustard, Dijon mustard and kosher salt to taste and mix thoroughly to combine. Makes 4 servings ","[Chardonnay, Barolo, Pinot Noir, GSM]

" 64033,"Daisy-Shaped Ravioli, Stuffed with Fennel Black Truffle Sauce 2 medium fennel bulbs 1 small potato 1 whole egg 1 egg yolk 3 tablespoons Parmesan cheese, grated 2 tablespoons bread crumbs 1 tablespoon fennel leaves Salt and pepper to taste 2 to 3 packages pre-prepared won ton wrappers 2 teaspoons chopped shallot 1/2 tablespoons butter 2 tablespoons dry white wine 2 tablespoons tomato, peeled, seeded and cut into cubes 2 teaspoons black truffles, julienne cut 2 teaspoons fennel leaves, chopped 1 tablespoon fennel bulb, cooked and cut into small cubes Few drops of truffle oil 1 tablespoon butter Salt and pepper to taste 4 tablespoons vegetable broth or water Instructions: Cook fennel bulbs in salted water until soft, remove from water, set aside to cool. Cook potato in salted water until soft, peel, set aside to cool. Blanch fennel leaves for 20 seconds, chop finely and set aside. In a food processor add fennel bulbs, cut into pieces, eggs, Parmesan cheese, bread crumbs, chopped fennel leaves, potatoes, salt and pepper to taste. Blend until they become a fine puree, transfer to another bowl, and refrigerate for 2 hours. Fill a pastry bag with the filling mixture. Pipe approximately 1/2 teaspoon of filling forming a small mound in the center of each won ton wrapper. Moisten the edges and top with another won ton wrapper and press with fingers to seal. With a 4-inch scalloped cookie cutter cut around filling to form ravioli into a daisy shape. Place on sheet pan--not touching-- and sprinkle with flour. Cover with plastic wrap and refrigerate while preparing sauce. For the sauce: In a saucepan, saute shallots in 1/2 tablespoon of butter until golden. Add wine, let evaporate for about 1 minute on medium flame. Add chopped fennel, fennel leaves, truffles, truffle oil, salt and pepper, then add broth, and tomato. Cook for 1 minute, then add butter. Remove from flame and keep in a warm place. Cook ravioli in boiling salted water for about 2 to 3 minutes, drain, and place 4 on each plate. Pour sauce over top, garnish with fennel leaves, and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 64034,"Mac and Cheese Two Ways 1 pound penne pasta Salt 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups whole milk 1/2 cup half-and-half 8 ounces shredded sharp Cheddar 8 ounces shredded mozzarella 4 ounces grated Pecorino Romano About 20 grinds black pepper Instructions: Cook pasta until al dente in a large pot of boiling salted water. Drain. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the flour and stir to form a smooth paste. Cook for about 2 minutes, being careful not to brown. Gradually add the milk and the half-and-half and simmer until thickened slightly, stirring all the while. Remove from the heat. Stir in the 3 cheeses and season with black pepper, to taste. Add the cooked pasta and mix into the cheese sauce thoroughly. Preheat oven to 400 degrees F. For the Classic Mac and Cheese: 1 cup coarse bread crumbs 1 tablespoon butter, melted 2 tablespoons chopped fresh parsley Salt Pour half of the mac and cheese into an 8 by 8 by 2-inch baking dish. In a mixing bowl toss the bread crumbs together with the melted butter, parsley, and salt, to taste. Top the mac and cheese with the bread crumb mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy. For the Chili Mac and Cheese: 2 tablespoons chili powder A few dashes dried red chili flakes 1 cup crushed yellow corn chips 1 tablespoon vegetable oil 1 small lime, zested Stir the chili powder and chili flakes into half of the mac and cheese base. Pour into an 8 by 8 by 2-inch baking dish. In a mixing bowl combine the crushed corn chips together with the oil and the lime zest. Top the mac and cheese with the corn chip mixture and bake 15 minutes or until the topping has nicely browned and pasta is bubbly and creamy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 64035,"Orecchiette with Beans and Mussels 1/2 cup Borlotti beans (or pinto beans) 2 large cloves garlic, finely minced 2 tablespoons olive oil 1 carrot, very finely minced 1 celery stalk, very finely minced 1 cup water 1 1/3 pound mussels 12 cherry tomatoes 2 tablespoons fresh oregano, minced 1/3 pound orecchiette Instructions: Boil the beans until just tender. Season with salt, pepper and extra-virgin olive oil. Reserve. In a heavy pot, slowly saute the garlic in the olive oil for 10 minutes. Add the carrot and celery and saute slowly for another 15 minutes. Add 1 cup of water and reduce rapidly for 5 minutes. Over high heat, add the mussels, cover and steam until they open. Remove them, shell them, reserve them. Boil the liquid in the pot for another 15 minutes. Mince the cherry tomatoes. Toss with fresh oregano. Boil the orecchiette until just al dente. When ready to serve, warm the tomato in the liquid for 1 minute. Add the beans, the shelled mussels, and the orecchiette. Toss together. Season with salt and pepper and extra-virgin olive oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 64036,"Hollandaise Sauce 4 large egg yolks 2 teaspoon lemon juice 1/8 teaspoon hot sauce 4 teaspoons water Salt Freshly ground black pepper 1/2 pound (2 sticks) unsalted butter, melted Instructions: In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom touch the water), whisk the egg yolks with the lemon juice, hot sauce, and water until pale yellow in color. Season with salt and pepper. Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64037,"Tiffany's Chicken Parmigiana 6 boneless chicken breasts Salt Pepper Garlic powder 1 container Italian style bread crumbs 3 large eggs Extra virgin olive oil 2 jars mushroom and garlic spaghetti sauce 6 pieces mozzarella cheese (from deli), sliced about 1/8-inch thick Spaghetti Grated Parmesan cheese Instructions: Preheat oven to 425 degrees. Clean and trim chicken breasts. Season each chicken breast with salt, pepper and garlic powder. On a plate, pour enough bread crumbs to coat the chicken. In a bowl, break 3 eggs and beat. Run each piece of chicken individually through the eggwash, coat completely with the bread crumbs and place on a separate plate. Heat some olive oil in a large non-stick pan. Place the chicken in the pan and cook only until both sides of the chicken are browned. Remove the chicken and let drain on a paper towel. Spread some sauce thinly on the bottom of a large Pyrex casserole. Place the chicken in the casserole and put into 425 degree oven and cook for 15 minutes or until almost cooked through. While chicken is cooking, place a large pot of water on stove and let come to a rolling boil. Salt the water until it tastes like \the sea.\ Place spaghetti in boiling water, reduce heat to a simmer and stir. Cook spaghetti until done. Take a noodle out and taste to measure how done they are. When done cooking, drain the spaghetti into a colander. Take chicken out of the oven and spoon sauce over each piece of chicken. Cover each piece of chicken with cheese. Place chicken back into oven and heat until cheese is melted. In a saucepan, heat the remainder of the sauce. Take chicken out of oven and plate. Remove spaghetti from colander, plate and spoon sauce over the top. Grate Parmesan cheese over the top to taste. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 64038,"Strawberry Cardamom Jam 1/2 vanilla bean, split lengthwise and seeds scraped 1 cup sugar 2 tablespoons orange juice 5 cardamom pods, cracked just enough so seeds stay inside 1 quart strawberries (about 1 1/4 pounds), halved if larger than a walnut, hulled Instructions: Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.) ","[Riesling, Moscato, Vinho Verde, Cava]" 64039,"Chocolate Cake in a Mug 1/4 cup all-purpose flour 1/4 cup milk
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon vanilla extract 1 ounce dark chocolate chips (2 tablespoons)
Whipped cream, for serving
Instructions: In a bowl, whisk together the flour, milk, sugar, cocoa, oil, salt and vanilla until fully combined. Pour into a 12-ounce mug and top with the chocolate chips. Microwave on high power for 1 1/2 to 2 minutes, depending on how gooey you like your cake. Carefully remove from the microwave and let cool slightly. Top with whipped cream and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 64040,"Snapper with Kale-Orange Salad 1/2 cup quinoa, rinsed Kosher salt 4 skin-on snapper fillets (about 5 ounces each) 1 teaspoon fennel seeds, coarsely chopped Freshly ground pepper 3 tablespoons extra-virgin olive oil 2 oranges, plus juice of 1/2 orange 2 tablespoons white wine vinegar 1 small shallot, thinly sliced and separated into rings 1 5-ounce package baby kale (about 8 cups) 1/3 cup toasted sunflower seeds Instructions: Combine 1 1/2 cups water, the quinoa and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until just tender, about 12 minutes. Drain well in a fine-mesh sieve; let cool to room temperature. Meanwhile, pat the fish skin dry with paper towels. Season the fish with the fennel seeds, salt and pepper. Drizzle 1 tablespoon olive oil in a large nonstick skillet. Add the fish skin-side down, place the skillet over medium heat and cook the fish, without moving, until it is almost cooked through and the skin is golden brown, 15 to 20 minutes. Flip and cook 30 seconds on the other side. Meanwhile, trim the top and bottom of the oranges using a paring knife. Remove the peel and pith with the knife, then slice the oranges crosswise into rounds, discarding any seeds. Combine the orange juice, vinegar, shallot, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Let sit at least 10 minutes. Whisk in the remaining 2 tablespoons olive oil. Add the quinoa, orange slices, kale and sunflower seeds; season with salt and pepper and gently toss. Divide among plates and serve with the fish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 64041,"Simple, Flavorful Meatloaf 2 pounds ground beef 1 small onion, finely chopped 1/2 red bell pepper, chopped 2 cloves garlic, minced 1 cup fresh bread crumbs 2 eggs, lightly beaten Salt Pepper 2 teaspoon chili powder, optional 3/4 cup ketchup or tomato sauce 2 tablespoon mustard 1/4 cup chopped fresh parsley 4 slices bacon Instructions: Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Gently mound the meat mixture into a metal 9x5 loaf pan. Top loaf with 4 strips of bacon. Bake for 1 hour and 10 to 20 minutes. Remove from oven and let sit for 15 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 64042,"Chickpea Sandwich Vegetable oil, for brushing 1 1/2 cups chickpea (garbanzo bean) flour 1/2 tablespoon salt 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1/4 cup fresh flat-leaf parsley leaves, chopped 1 delicata squash or butternut squash Olive oil, for roasting Freshly ground black pepper 1/2 tablespoon Dijon mustard 5 cloves garlic 3 egg yolks Zest and juice of 1 lemon 1 1/2 cups light olive oil (I use a canola/extra-virgin olive blend) 1 pound carrots, peeled and grated (about 3 cups) 6 radishes, tops removed and sliced 1 1/2 tablespoons extra-virgin olive oil 1 1/2 tablespoons rice wine vinegar Salt and freshly ground black pepper Vegetable oil, for frying 6 ciabatta rolls Olive oil, for brushing 1 quart mixed salad greens, lightly packed Salt Instructions: For the patties: Lightly oil 1 quarter-size sheet pan and keep in a warm place. In a heavy-bottomed pot over high heat, mix the chickpea flour, salt, cumin, black pepper and cayenne. Gradually add 2 1/2 cups water while stirring with a flat-bottomed wooden spatula. Avoid lots of lumps of flour, but a few are ok. While stirring almost constantly, gradually lower the heat as the mixture thickens. Add the parsley when most of the water has been absorbed. Once it is thickened and the mixture pulls away from the sides and bottom of the pot when you stir it, it is done. It should take 10 to 15 minutes. Transfer the patty mixture to the sheet pan and spread it evenly, covering the entire pan. (Optional: Also oil the bottom of another pan and place it on top of the patty mixture. Press firmly to create a smooth, even surface, then remove.) Cool completely. For the squash: Preheat the oven to 350 degrees F. Cut the squash in half lengthwise and remove the seeds. Cut crosswise into 1/4-inch slices (when delicata first come into season you can eat the skin). Toss with a little olive oil and a pinch of black pepper, place on a sheet pan and bake until easily pierced with a knife, 10 to 15 minutes. Keep these warm. For the aioli: Add the mustard, garlic, egg yolks, lemon zest and lemon juice to a food processor and puree. With the unit running, slowly drizzle in the olive oil until all is used. It should form a thick emulsion, like mayonnaise. Cool completely. For the slaw: Toss the carrots and radishes with the oil and vinegar. Season with salt and pepper. Keep at room temperature. Now for the sandwiches! Fill a deep-fat fryer with vegetable oil (alternatively use rice bran oil) and set to 350 degrees F. (If preferable, bake or grill the patties as you would polenta.) Slice the rolls in half to open them, lightly brush with olive oil and toast them either on a grill or in the broiler of an oven. Take the sheet pan of chickpea and cut into 12 pieces. For each sandwich, drop 2 of the patties into the fryer until they are crispy and begin to brown, about 4 minutes. Spread aioli on each side of the roll, then place salad greens on each side. Cover 1 side with the carrot radish slaw, then place 3 to 4 slices of roasted squash on top. Remove the patties from the fryer, drain on paper towels and lightly salt them. Place them over the squash and close the sandwich up! 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. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the 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. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64043,"Teriyaki Chicken Wings 2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry Salt and freshly ground black pepper Olive oil 1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned Leaves from 1/2 bunch fresh cilantro, chopped 1 cup low-sodium soy sauce 1 cup grapefruit juice 1/4 cup hoisin sauce 1/4 cup ketchup 3 tablespoons rice wine vinegar 1/4 cup brown sugar 1 fresh, hot red cl, halved 5 garlic cloves, halved 2-inch piece fresh ginger, smashed with the side of a large knife Instructions: Preheat the oven to 400 degrees F. Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 64044,"Toronto Cocktail 8 ounces rye whiskey 1 ounce Fernet Branca
3/4 ounce Simple Syrup, recipe follows 2 dashes bitters, such as Angostura 4 large strips orange peel 1 cup sugar Instructions: Combine the whiskey, Fernet Branca, Simple Syrup and bitters in a glass with ice. Stir the mixture 15 times in a circular motion. Strain into 4 chilled cocktail glasses. Garnish with the orange peels. 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.
","[Rye Whiskey, Vermouth, Cognac]" 64045,"Roasted Poblano Guacamole with Garlic and Parsley 2 medium (about 6 ounces) fresh poblano chiles 6 ounces (1 medium round or 2 plum) ripe tomatoes 2 garlic cloves, unpeeled 3 tablespoons chopped fresh flat-leaf parsley 3 medium-large (about 1 1/4 pounds total) ripe avocadoes Salt 1 to 2 tablespoons fresh lime juice 2 tablespoons grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan A few slices of radish for garnish Instructions: The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley. Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat. To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 64046,"Mama's Stew Beef 5 pounds Angus beef chuck roast, cut into 1-inch cubes 2 cups spicy ketchup
2/3 cup bottled Caribbean green seasoning 1/2 cup garlic powder 1/2 cup onion powder
Kosher salt and freshly ground black pepper
1 cup canola oil 4 tablespoons sugar
Instructions: In a large bowl, combine the beef, ketchup, green seasoning, garlic powder, onion powder and some salt and pepper. Marinate for 30 minutes. Heat a large pot over high heat. Add the oil and sugar, and cook until the sugar is caramelized. Add the seasoned beef and cook, stirring vigorously, until browned, about 5 minutes. Lower the heat to medium-high and cook undisturbed for another 5 minutes. Slowly add just enough water to cover the beef. Cook for 30 minutes, then lower the heat to a simmer and cook until the meat is tender, about 25 minutes more. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 64047,"Creamy Broccoli Soup 2 tablespoons olive oil 1 cup sliced leeks, white and light green only 1 cup chopped peeled potato 3 to 4 sprigs fresh thyme 1 bay leaf 1 medium clove garlic, minced Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium chicken broth 3 cups broccoli florets 1/4 to 1/2 cup heavy cream Instructions: Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and 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). Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside. Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper. Serve hot and garnish each soup with a broccoli half.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64048,"Sturgeon Fillets Served with a Fig and Corn Cream, a Licorice Flavored Crustacean Broth, and Stuffed Artichokes 4 sturgeon fillets, totaling about 2 pounds, skinless About 4 ounces chicken consomme About 5 ounces cream About 3 1/2 ounces white polenta Salt and freshly ground black pepper Dash lemon juice About 1-ounce fig puree Olive oil, to taste About 6 pounds langoustine carcasses 1 carrot, roughly chopped 1 onion, roughly chopped Parsley sprigs, to taste Thyme, to taste Bay leaf, to taste Star anise, to taste 2 liters water About 2 1/2 ounces powdered licorice 1 pint cream 4 large artichokes Lemon juice About 1 3/4 ounces carrots About 1 3/4 ounces shallots About 1 3/4 ounces zucchini About 1 3/4 ounces red bell peppers About 1/2 ounce country ham Olive oil 2 chopped up artichoke hearts (from above) Fresh chives, to taste Instructions: Fish: Using a nonstick skillet, caramelize the sturgeon fish. Set aside. Corn and Fig Cream: Boil the chicken consomme and the cream. Incorporate the polenta by sprinkling it into the pan. Let it cook for 5 minutes, stirring continuously. Season with salt, pepper, and lemon juice. Add the fig puree. Crustacean Broth: Heat some olive oil in a pot. When the oil is hot, add the langoustines to heat through. Add the carrot, onion, parsley, thyme, bay leaf, and star anise. Cook for a few minutes. Add the water and powdered licorice. Cook on low heat for 30 minutes. Pass the mixture through a fine strainer and add the cream. Stuffed Artichokes: Trim each artichoke, 1 at a time, to reveal the heart. Cut off the stem and the top of the artichoke, then cut away all the outer leaves in 1 circular motion. Use a spoon to scrape out the pointy thistles, and use the knife to trim away any remaining leaves or husk. You should be left with just the heart (artichoke should be in the shape of a little bowl) Rub the hearts with lemon juice. Place artichokes into a pot of cold water with enough water to cover. Cook on medium heat until a knife easily slides through the artichoke heart, about 15 to 20 minutes. Once artichoke hearts are cool enough to handle, set 2 aside and chop the other 2 into small pieces. You will use the chopped up artichoke for the artichoke filling. Cut the carrots, shallots, zucchini, bell peppers, and ham in a \brunoise\ fashion (small cubes). Saute all the ingredients in olive oil, in the order given. Do not overcook. Fold in the chopped artichokes. Stuff the 2 artichoke hearts with the filling. Set aside. To finish the dish: On the center of a large platter, place the fig polenta. Arrange the sturgeon around the polenta. Add the stuffed artichoke hearts to the plate. Garnish the plate with chives. Drizzle the platter with the Crustacean Broth and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 64049,"Cauliflower Fried Rice 1 head of cauliflower, stem removed, head cut into florets 2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
3 green onions, sliced thin
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon chili paste, plus more if desired
1/2 cup shredded carrots
1 cup packed baby spinach
1/4 cup low-sodium soy sauce 2 tablespoons butter
4 eggs
Sriracha (if desired) 2 tablespoons toasted sesame seeds
Instructions: In batches, pulse the cauliflower in a food processor until rice-size crumbs form. Transfer to a bowl and set aside. Put a large skillet over medium heat and add the vegetable oil and sesame oil. Add two-thirds of the green onions, the garlic, ginger and chili paste. Cook, stirring constantly, until fragrant, 2 to 3 minutes. Raise the heat to medium high and add the carrots and spinach; continue to cook, stirring, until the spinach has wilted, 1 to 2 minutes. Continuing to stir constantly, add the cauliflower rice. Cook until the cauliflower is tender, 3 to 4 minutes. Pour in the soy sauce and stir, scraping the bottom of the skillet, until the liquid has evaporated, 2 to 3 minutes longer. Meanwhile, melt the butter in a second skillet over medium heat. Crack in the eggs; as they cook, spoon hot butter over the whites of the eggs so that the whites set without flipping. Towards the end of cooking, carefully spoon hot butter over the yolks and cook until the eggs reach the desired doneness. Remove the pan with the cauliflower from the heat, drizzle with sriracha, and sprinkle with the toasted sesame seeds and reserved green onions. Divide between 4 plates and top each serving with an egg. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64050,"Sam Choy's Hummingbird 1/2 ripe banana 2 ounces rum cream 3/4-ounce coffee liqueur 2 ounces strawberry syrup 1 scoop crushed ice Instructions: Blend all ingredients together until smooth, pour in desired glass and garnish with a cherry. ","[Rum, Coffee Liqueur, Strawberry Wine]" 64051,"Ham and Cheese Spirals 3 tablespoons olive oil 1 tablespoon crushed garlic 2 teaspoons Italian seasoning Flour, for work surface 1 pound refrigerated pizza dough, at room temperature 1 1/2 cups shredded Cheddar 1/2 pound deli sliced ham 1 large egg 2 tablespoons water Instructions: In a small bowl, whisk together the olive oil, garlic, and Italian seasoning. On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese and an even layer of ham. (Reserve the extra cheese and ham for Round 2 Ham and Cheese Croquettes.) Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll on the bias into 1-inch thick pieces. Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof. Preheat the oven to 375 degrees F. In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes. Remove from the oven, transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64052,"Green Bean and Asparagus Salad with Crispy Prosciutto and Warm Lemon Dressing 8 pieces prosciutto, thinly sliced and cut into 1-inch pieces 3 tablespoons extra-virgin olive oil 1/2 shallot, diced 1/4 cup sliced skinless almonds 1/4 cup sultana (golden) raisins 1/4 cup raisins 1/4 cup pitted kalamata olives Juice of 1 lemon 1 teaspoons honey Salt and freshly ground black pepper 8 ounces green beans, trimmed and blanched in salted water 1 bunch asparagus, bottoms trimmed and blanched in salted water Instructions: For the crispy prosciutto: Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad. For the warm lemon dressing: Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat. For the green bean and asparagus salad: Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64053,"Roast Chicken with Jus 1 (3 1/2 to 4 pound) chicken, giblets removed and reserved Kosher salt and freshly ground black pepper 1 carrot, chopped 1 small onion, chopped 1/2 celery stalk, chopped 1 tablespoon unsalted butter, melted 1 1/2 cups chicken broth, homemade or canned low-sodium canned Instructions: Preheat the oven to 375 degrees F. Season the chicken cavity with salt and pepper. Tie the legs together with kitchen twine and fold the wing tips under the back. Put the carrot, onion, celery, neck, and heart, if using, in the center of a roasting pan just large enough to accommodate the chicken. (Discard the liver or reserve for another recipe.) Season the butter with salt and pepper and brush the entire chicken with it. Set the bird breast-side up on top of the vegetables. Roast the chicken for 45 minutes. Then increase the temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 to 170 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the jus. To make the jus: Set a strainer over a bowl. Strain the vegetables, giblets, if using, and pan juices into the strainer. Shake the strainer to get more juices into the bowl. Set strainer aside. Skim most of the fat from the surface of the liquid with a spoon, or alternately, use a degreasing cup. Reserve the pan juices. Place the roasting pan directly on a burner set at medium-high. Pour the chicken broth into the pan, and scrape the pan with a wooden spoon to loosen all the browned bits that cling to the pan. Add the reserved pan juices, increase the heat to high and boil the liquid until slightly thickened. Return the reserved vegetables to the sauce, if desired, or carefully strain jus through a fine sieve into a serving bowl. Taste and season with salt and pepper. Keep warm until ready to serve. Carve the chicken and serve with the jus. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64054,"Coconut Butter Cookies 1 cup (2 sticks) butter, room temperature 1/2 cup sugar 1/2 teaspoon dark rum 1/4 teaspoon vanilla extract 3/4 cup unsweetened coconut, toasted Scant 2 cups flour 1/4 teaspoon salt Instructions: In a mixer with a paddle attachment, whip the butter until very light and fluffy. Add the sugar and continue whipping, then add the rum and vanilla and mix. Toss together the coconut, flour and salt then add to the butter mixture and mix until blended. Butter a small sheet pan (9 by 12-inch), and line it with plastic all the way up the sides. Spread the dough evenly into the pan, cover it with plastic and freeze. Cut frozen dough into 2-inch strips and roll in flour. Wrap and freeze or cut into1/8-inch bars and place on parchment or silpat-lined sheet pan. Bake in a conventional oven at 250 degrees F for about 30 minutes until crisp but barely colored. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64055,"Beef Salad with Chipotles and Radishes 2 pounds sirloin steaks, 1 to 1 1/2 inches thick Salt and freshly ground black pepper 1 tablespoon olive oil, for brushing 1 large red onion 1/2 cup canned chipotle chiles, stemmed, seeded and finely chopped 1/3 cup extra-virgin olive oil 1/4 cup fresh lime juice 2 1/2 tablespoons white wine vinegar 1/2 teaspoon salt 1/2 teaspoon cracked black pepper 2 large cloves garlic, minced 3 Anaheim chiles, roasted, peeled, stemmed, and seeded (see Note) 1/2 hothouse cucumber, peeled and cut into 1/4inch dice 5 radishes, cut into 1/4inch dice 1 bunch cilantro, leaves only, finely chopped 1/2 head romaine lettuce, pale inner leaves only, coarsely julienned 2 ripe plum tomatoes, cut into julienne Instructions: Heat a well-seasoned cast-iron frying pan or griddle to high heat. Season the steaks generously with salt and pepper and brush them with a little olive oil. Sear the steaks for about 4 minutes on each side, depending on their thickness, for medium rare meat. Remove from the heat and allow to cool almost to room temperature. Trim the stem and flower ends of the red onion and cut it in half crosswise. Pressing from the bottoms, pop the onion sections out so that you have 6 good-sized onion cups. Set aside and cut the remaining onion into 1/4 inch dice. In a large mixing bowl, whisk together the chopped chipotles, olive oil, lime juice, vinegar, salt, cracked pepper and garlic until well blended. Cut the Anaheim chiles into 1/4inch dice and add them to the bowl, along with the diced red onion, cucumber, radishes, and cilantro. Slice the beef across the grain on the diagonal into 3/8inch slices. Spread a layer of the romaine on each plate and distribute some of the beef and the tomatoes on top. Spoon the dressing, with all its chunky ingredients, over the top and serve immediately. Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things up.) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the pepper under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 64056,"Caipirinha (Brazil) 3 limes 1/2 cup sugar 1 1/2 quarts ice 1 cup cachaca (Brazilian brandy made from sugar cane) Instructions: Cut the limes in half, and then cut each half into 8 pieces. Place 12 pieces of lime in each of 4 double old-fashioned glasses (or other 12-ounce glasses.) Sprinkle 2 tablespoons of sugar into each glass. Using a muddler or the butt end of a large wooden spoon, mash the limes into the base of the glass. Try to dissolve the sugar as you do this, and stir occasionally. Fill each glass with 1 1/2 cups of ice and 1/4 cup of cachaca. Pour the contents of the glass into a shaker, and invert the glass into the shaker to act as a lid. Shake the glass and shaker to combine the sugar and cachaca for several seconds. Lift the glass from the shaker, and pour the contents back into the glass. Repeat the process with the remaining 3 glasses. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 64057,"Avocado Mayonnaise 1 large egg yolk 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoons Dijon mustard 2 tablespoons lemon juice 3/4 cup olive oil 1 tablespoon boiling water 1 avocado, peeled and pitted 2 tablespoons fresh lime juice 1/2 small red onion, minced 1/2 bunch flatleaf parsley, leaves only coarsely chopped Instructions: In a large mixing bowl, whisk the yolk together with the salt, pepper, mustard, and lemon juice. Add the olive oil in a thin stream, very slowly at first, whisking constantly. Keep whisking until all the olive oil is completely absorbed. Whisk in the boiling water to stabilize the mayonnaise. In another bowl mash together the avocado and the lime juice. Stir the avocado, onion, and parsley into the mayonnaise and cover. If not using right away, refrigerate for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 64058,"Blueberry Almond Breakfast Tart 5 1/4 pints fresh blueberries, divided 3/4 cup sugar 1 tablespoon fresh lemon juice 3 large egg yolks 2 teaspoons cornstarch 3 tablespoons unsalted butter 1 teaspoon grated lemon peel 1 cup all-purpose flour 1/3 cup sliced almonds, plus 2 tablespoons, lightly toasted 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup (1 stick) chilled butter, cut into 1/2-inch cubes 1 large egg yolk 1/3 teaspoon almond extract 1/2 cup black currant jelly Instructions: Filling: In a heavy bottom medium saucepan add 4 pints blueberries, the sugar, and the lemon juice. Coarsely mash the berries with a fork. Stir over medium-high heat until the sugar dissolves and mixture boils and thickens, about 8 minutes. In a medium bowl whisk the egg yolks and cornstarch together. Slowly whisk in half of the hot berry mixture (making sure not to cook egg yolks), then return the egg mixture to the pan. Stir over medium-high heat until mixture boils and thickens, about 3 minutes. Whisk in the butter, and lemon peel. Transfer the filling to a bowl, cover and refrigerate overnight. Crust: Mix the flour, 1/3 cup sliced almonds, sugar, and salt in a food processor until the almonds are finely ground. Add the butter, pulsing until the mixture looks like coarse meal. In a small bowl, whisk together the egg yolk, and almond extract. Add the mixture to the food processor and blend until moist clumps form. Gather the dough into a ball and flatten it into a disk. Lightly butter a 9-inch-diameter tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan. Pierce the crust all over with fork, and freeze for 45 minutes. Preheat the oven to 350 degree F. Line the crust with foil, and fill it with dried beans or pie weights. Bake until the crust is set, about 12 minutes. Remove the foil and beans, and continue to bake until the crust is golden, about 16 minutes more. Cool the crust completely on a rack. Spread the filling in the crust, and sprinkle the remaining 1 1/4 pints of blueberries over the filling. In a small saucepan over medium heat, add the black currant jelly and stir until melted. Brush the jelly over the berries as a glaze. Sprinkle the remaining 2 tablespoons sliced almonds around the edge of the tart. Cover loosely with foil and chill at least 2 hours. Remove the pan sides. Put the tart on a platter, and serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64059,"Red, White and Blue Smoothie 4 ounces pomegranate juice (1/2 cup) 1/2 frozen banana, sliced 1/2 cup frozen blueberries 1/2 cup ice 1 tablespoon honey 2 ounces orange juice (or the juice from 1 orange) 1/2 cup ice 1/2 cup yogurt, plain or vanilla 1 frozen banana, sliced 2 ounces pomegranate juice (1/4 cup) 1 cup frozen strawberries, halved 1/2 frozen banana, sliced 1/2 cup ice Instructions: For the blue layer: Pour the pomegranate juice into the blender. Add the bananas, blueberries, ice and honey and blend until smooth. Pour into the bottoms of four 8-ounce glasses and tap the glasses on the countertop to help even the layer. Freeze while preparing the next layer. For the white layer: Rinse out the blender and pour in the orange juice. Add the ice, yogurt and bananas and blend until smooth. Pour the white layer on top of the blue layer in the glasses, again tapping the glasses on the countertop, and then return to the freezer. For the red layer: Rinse the blender once more and pour in the pomegranate juice. Add the strawberries, bananas and ice and blend until smooth. Pour the red layer on top of the white layer. Keep in the freezer until ready to serve. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Ros]" 64060,"Warmdaddy's Pineapple Upside Down Bread Pudding 8 ounces unsalted butter, plus more for greasing 4 cups heavy cream 1 3/4 cups cane sugar 2 tablespoons vanilla extract 6 medium eggs 1/4 cup brown sugar 1/2 golden pineapple, skinned, cored, cut into medium dice 1 large loaf challah bread, crust trimmed, cut into 1-inch dice Instructions: Preheat the oven to 325 degrees F. Grease a nonstick baking pan. Whisk together the heavy cream, cane sugar, vanilla and eggs. Melt the butter in a saute pan over medium heat, and then add the sugar and pineapple. Cook for 3 minutes, and then remove from the heat and let sit for 10 minutes before stirring into the cream mixture.
Pour the batter over the challah in the baking dish and let stand at room temperature for 10 minutes. Bake uncovered for 40 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 64061,"Linguini with Clam Sauce 1 pound linguini Salt 1/4 cup extra-virgin olive oil, 4 turns of the pan 6 fillets flat anchovies, chopped 4 cloves garlic, chopped 1 teaspoon dried thyme leaves 1/2 to 1 teaspoon crushed red pepper flakes 1/2 cup dry white wine, 2 turns of pan 1 (15-ounce) can whole baby clams, with their juice Handful flat-leaf parsley, chopped Instructions: Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 64062,"Glazed Pork Chops 1 teaspoon garlic, minced 1 teaspoon ginger, minced 1/2 teaspoon red pepper, crushed 1-ounce white vinegar 1 ounce hoisin sauce 1-ounce sesame oil 2 center cut pork chops, 6 ounces each Instructions: Combine the first 5 ingredients in a food processor. Preheat a wood-fire grill. Brush the pork chops with the glaze and cook over the wood-fire grill. ","[Chardonnay, Riesling, Gewrztraminer]" 64063,"Sliced Steak and Mushroom Barley Soup Kosher salt 1 1/3 cups pearl barley 1/2 cup dried porcini mushrooms 1/4 cup EVOO, plus more for drizzling 6 portobello mushroom caps, gills scraped, halved and thinly sliced 2 tablespoons chopped fresh thyme 4 shallots, finely chopped 2 to 3 small stalks celery, finely chopped 1 carrot, finely chopped Freshly ground pepper 1/2 cup dry sherry 4 cups beef stock 1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic) 1 pound flatiron steak About 1 1/2 tablespoons Worcestershire sauce 1/2 cup fresh flat-leaf parsley, very finely chopped 6 heads garlic, tops trimmed off to expose all of the cloves 1 cup EVOO 3 tablespoons honey Kosher salt and freshly ground pepper Instructions: Bring a medium pot of salted water to a boil. Add the barley and cook to just shy of tender, 25 to 30 minutes. Drain in a sieve and run under cold water, then drain again. Put the dried porcini mushrooms in a small saucepan with about 2 cups water. Bring to a low boil, then simmer until tender. Transfer the mushrooms with a slotted spoon to a food processor. Pour in all but the last few spoonfuls of the cooking liquid (grit from the mushrooms may settle there). Puree until smooth. Heat the EVOO in a large Dutch oven over medium-high heat. Add the portobello mushrooms and cook until browned. Add the thyme, shallots, celery and carrots and season with salt and pepper. Cook until the vegetables are tender, 5 to 6 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, porcini puree and Roasted Garlic Paste. Meanwhile, bring the steak to room temperature and sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high heat. Drizzle the steak with EVOO, then cook for 7 to 8 minutes, turning once. Let rest on a cutting board for 10 minutes, then thinly slice and cut into bite-size pieces. Dress with the Worcestershire sauce. Stir the parsley and barley into the soup, then ladle into shallow bowls. Arrange the steak on top of the soup.
Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.) Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Tempranillo]" 64064,"Red Velvet Cake Mix Cinnamon Rolls 1 1/4 cups warm water (110 degrees F) One 2 1/4-ounce package active dry yeast One 15.25-ounce box red velvet cake mix 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 1/2 cups packed dark brown sugar 3 tablespoons ground cinnamon Kosher salt 2 sticks (1 cup) unsalted butter, cut into tablespoon pieces, at room temperature, plus more for the pan 4 ounces cream cheese, at room temperature 1 1/2 cups confectioners' sugar 1/4 cup heavy cream 1 teaspoon pure vanilla extract Instructions: Whisk the water and yeast in a large bowl and let sit for 5 minutes to dissolve; the mixture will bubble slightly. Add the cake mix and flour and stir vigorously for 1 minute until the dough comes together and no dry flour remains; don't be tempted to overwork or knead the dough or it will get very sticky and hard to work with. Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 1 hour to 1 hour 20 minutes. Meanwhile, whisk together the brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Work in 12 tablespoons of the butter and stir until completely combined. Set aside until ready to assemble.
Beat the cream cheese, confectioners' sugar, cream, vanilla, the remaining 4 tablespoons butter and 1/4 teaspoon salt in a medium bowl until light and creamy, about 2 minutes. Set aside until ready to serve.
Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with flour. Roll into a 12-by-16-inch rectangle, pushing the edges towards the center to make the sides straight. Spread the butter-brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting on one of the shorter sides, tightly roll into a log, pressing the sides occasionally to keep them flush.
Grease a 13-by-9-inch baking pan with butter. Cut the dough log crosswise into 12 equal pieces and arrange them cut-side up in the pan, gently shaping the rolls to make them fit in the pan. Let rise, covered, in a warm, draft-free area until almost completely covering the pan, about 30 minutes.
Arrange an oven rack in the center of the oven and preheat to 350 degrees F.
Bake until the rolls are puffed and brick red and the filling is bubbling, 20 to 25 minutes. Let cool until set, about 30 minutes. Spread the frosting over the warm rolls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64065,"Beer Mustard 1/4 cup stout beer 2 tablespoons dark brown sugar
3/4 cup yellow mustard
1/2 teaspoon cinnamon
Pretzels, for serving
Instructions: Bring the stout to a simmer in a small saucepan and cook until reduced by half. Stir in the brown sugar; when melted, remove the saucepan from the heat. Allow to cool, then mix in the mustard and cinnamon until well blended. Serve with pretzels. ","[Pilsner Urquell, Brown Ale, Hefeweizen]" 64066,"Perfect Fried Egg - Tutorial Canola oil, for frying 6 eggs Worcestershire sauce, optional Hot sauce, optional Instructions: Heat some canola oil in a pan over medium (not too hot!) heat. Crack in the eggs 3 at a time. As they cook, spoon hot oil over the whites of the eggs so the top will set but still be pretty. Towards the end of cooking, carefully pour a couple of spoonfuls of oil over the yolks. Keep going until the egg is the doneness you want. Serve with a dash of Worcestershire sauce and a dash of hot sauce if you'd like! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64067,"Cocada: Easy Coconut Bark Nonstick cooking spray, for spraying baking dish 5 1/2 cups (one 14-ounce bag) sweetened shredded coconut
1/2 cup sweetened condensed milk
Instructions: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes. Cool slightly, then cut into squares. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64068,"Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette 1 pound fingerling potatoes, tossed in vegetable oil 1/4 cup mild extra-virgin olive oil 2 tablespoons finely chopped rosemary leaves 2 (8-bone) racks of lamb* Kosher salt Black pepper 1 tablespoon seasoned rice wine vinegar 1 tablespoon minced shallots 1/4 cup olive oil Kosher salt and pepper Instructions: Preheat oven to 375 degrees F. Roast the potatoes on a flat sheet pan until almost cooked through, approximately 20 minutes. Allow the potatoes to cool at room temperature for 20 minutes, or until they can be easily handled. With a paring knife, remove the skins of the potatoes without cutting into the potato itself. Place the peeled potatoes into a bowl. Combine the oil and rosemary. Place half of the mixture into the bowl of potatoes and toss. Season with salt and pepper. Return the potatoes to the sheet pan. Rub the lamb with the remaining half of the oil and rosemary mixture. Season with salt and pepper. In a heated saute pan, or on a hot grill, sear the loins on all sides. Place the potatoes and lamb in the preheated oven (on separate pans). Combine seasoned rice wine vinegar and minced shallots in a small bowl. When internal temperature of the lamb is 120 degrees, remove the lamb and let it rest for about 5 to 7 minutes. When lamb has rested, the potatoes will be ready. Toss them in the oil in which they were cooked to prevent dryness and ensure even seasoning. Pour the juices from the lamb into the bowl containing the shallots and vinegar. Season with salt and pepper. While constantly whisking, slowly pour in 1/4 cup of olive oil. To present, arrange the potatoes on plate, slightly off center. Use vegetables of your choice and place next to potatoes. Slice lamb into 4 equal-sized pieces. Fan the pieces using the bone for height in presentation. Drizzle with vinaigrette. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 64069,"Whole Roasted Fish 2 whole American black sea bass (1 1/2 to 2 pounds each), scaled and gutted 2 large lemons, cut into 5 rounds each 8 sprigs thyme 1/4 cup extra-virgin olive oil Sea salt and freshly ground pepper 1/2 cup fresh parsley Instructions: Line a baking sheet with foil and place in the oven; preheat to 450?. Trim the fins off the fish with kitchen shears. Pat both the inside and outside of the fish dry with paper towels. Stuff the cavities with the lemon slices and thyme. Rub the olive oil on the outside of the fish and season inside and out with salt and pepper.
Place the fish on the hot baking sheet in the oven (don\u2019t remove the baking sheet from the oven), leaving a little room between each fish. Bake until the fish is tender and it flakes at the meatiest part closest to the head, 12 to 18 minutes. Use a large metal spatula (or two smaller ones) to transfer the fish to a platter. Top with the parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64070,"Tricolore Penne Pasta with Chicken 3/4 box (12 ounces) whole-wheat penne 1/4 cup olive oil 4 large cloves garlic, thinly sliced 1/2 cup sun-dried tomatoes, (not oil-packed), sliced into strips 1/2 pound skinless, boneless chicken breast halves, thinly sliced 2 cups roughly chopped arugula leaves 1 medium head radicchio, thinly sliced 1 large head endive, bottom 1/2-inch removed, then sliced into thin strips 3/4 cup low-sodium chicken broth 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups fresh basil leaves, thinly sliced, plus more for garnish 1/4 cup shaved Parmesan Instructions: Cook the pasta according to the package directions. Drain, reserving 1/2 cup pasta water. While the pasta is cooking, heat the oil over a medium heat in a large, heavy skillet. Add the garlic and tomatoes and cook until the garlic is soft but not browned, about 2 minutes. Add the chicken and cook, stirring a few times, until just cooked through, about 5 minutes. Add the arugula, radicchio, endive, broth, salt, and pepper, and cook until the greens are wilted, 1 to 2 minutes. Add pasta water, as necessary, for a wetter sauce. Combine the pasta and vegetable mixture in the pasta pot and toss to combine. Add the basil just before serving. Garnish with shaved Parmesan and a sprinkling of basil. Excellent Source of: Calcium, Fiber, Folate, Iron, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin K, Protein Good Source of: Copper, Magnesium, Molybdenum, Riboflavin, Selenium, Thiamin, Zinc, Vitamin B6, Pantothenic Acid ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64071,"Grilled Ham and Cheese Sandwich 6 slices firm, thinly sliced close-textured bread, such as Pepperidge Farm 3 tablespoons sweet butter, softened 3 thin slices honey-cured ham 1/4 pound sliced Gruyere cheese, white cheddar, or Swiss Instructions: To assemble the sandwiches, butter both sides of each bread slice. Lay ham and cheese on one slice and cover with the another slice. Trim the crusts off the sides. Heat a saute pan over medium-low heat, then fry the sandwiches until the cheese starts to melt and the sandwiches are golden brown, about 3 minutes on each side. You may need to add more butter to the pan. Remove the sandwiches to paper towels to drain, let them cool for 1 minute, then cut into quarters diagonally and serve 3 quarters each per serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 64072,"Rainbow Chicken Roll 4 chicken breast halves 1 teaspoon seasoned salt 1 teaspoon Italian seasoning 8 to 10 string beans 1 small carrot, julienned or 1 cup shredded carrots 1 red pepper, julienned 1/2 cup shredded mozzarella 2 cups jarred marinara sauce Instructions: Preheat oven to 350 degrees F. Using a knife, carefully butterfly each chicken breast 3/4 of the way through. Place chicken breast between 2 sheets of plastic wrap and using a meat mallet, rolling pin or heavy bottomed pan pound each breast to 1/4-inch thickness. Repeat with remaining chicken breasts. Lay chicken breasts flat on a cutting board and sprinkle with seasoned salt and Italian seasoning. Place 3 to 4 strips each of the string beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese. Roll chicken breast up and place seam side down in a medium skillet. Pour marinara sauce over chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking. Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 64073,"Best Yogurt Parfait Ever One 17 1/2-ounce container plain Greek yogurt 1/2 cup heavy cream
1 teaspoon vanilla extract 1/2 cup brown sugar
Assorted berries (or other fruit of your choice)
Instructions: First, pour the yogurt into a bowl. Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick. Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes. When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 64074,"Watermelon Pork Tacos in Lettuce Shells 2 pork tenderloins (about 2 pounds), silver skin trimmed, cut into 1-inch-thick slices 1 tablespoon onion powder 1 teaspoon red pepper flakes 1 tablespoon freshly ground pepper 2 tablespoons chopped fresh ginger 1 tablespoon seeded and minced serrano cl 2 tablespoons minced fresh garlic 3 tablespoons soy sauce 2 tablespoons oyster sauce 1/2 teaspoon toasted sesame oil 2 tablespoons rice vinegar 1/4 cup olive oil 1 tablespoon soy sauce 1/4 teaspoon toasted sesame oil 1 cup small (about 1/4 inch)watermelon cubes 1/4 English cucumber, seeded and cut into 1/4-inch cubes 1 Hass avocado, pitted, peeled and cut into 1/4-inch cubes 4 large, sturdy romaine-heart leaves, cut into 4-inch lengths (to resemble taco shells) Instructions: Combine all the pork ingredients in a resealable plastic bag and marinate for 30 minutes. Meanwhile, for the salsa, whisk together the rice vinegar, olive oil, soy sauce and sesame oil in a medium bowl. Gently fold in the watermelon, cucumber and avocado. Refrigerate until chilled. Preheat a grill to medium heat. Remove the pork from the marinade, pat dry and grill for 2 minutes on one side. Turn and grill 1 more minute; remove from the heat and let rest 3 minutes before cutting into 1/2-inch pieces. Fill the lettuce \shells\ with pork, top with salsa and devour! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64075,"Basic Beurre Blanc 2 tablespoons white wine vinegar 2 tablespoons dry white wine 1 tablespoon minced shallots 1 to 2 sticks unsalted butter, cold Salt and pepper to taste Instructions: Please include direction to work quickly and not to overheat mixture as sauce is likely to ?break,? separate. In a saucepan combine vinegar, wine and shallots. Over low to medium heat reduce mixture to about 1 tablespoon of product. Mixture will become like a jam. Over low heat add dots of cold butter while continually whisking. Continue to add, mount, butter quickly, barely allowing for previously added butter to melt. Mixture will appear frothy and creamy. Strain sauce (optional). Season with salt and pepper to taste Serve over steamed asparagus ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64076,"German Chocolate Cupcakes 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 2 cups sweetened flaked coconut 1 cup blanched sliced almonds, toasted 1 cup chopped pecans 1/4 teaspoon kosher salt 2/3 cup granulated sugar 2/3 cup light brown sugar, lightly packed 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2 extra-large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup buttermilk, shaken, at room temperature 1/2 cup sour cream, at room temperature 2 tablespoons freshly brewed coffee 1 3/4 cups all-purpose flour 1 cup unsweetened cocoa powder, such as Pernigotti 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter 1 (12-ounce) can evaporated milk 1 1/4 cups light brown sugar, lightly packed 4 extra-large egg yolks Instructions: Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Coconut Frosting:
Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 64077,"Crab Big Ravioli 5 ounces fresh scallops 10 ounces crab meat 2 ounces butter 4 ounces bechamel 1 tablespoon cubed carrots 1 tablespoon cubed celery 1 tablespoon cubed leeks 1 tablespoon cubed daikon Butter, to fry 1 cup lobster stock 1 tablespoon lobster butter 2 tablespoon cream 1 tablespoon butter Chopped chives Salt, pepper 1 large ravioli, cooked al dente Lotus root, sliced and fried Chives Instructions: For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm. For Vegetables: Panfry the vegetables quickly in butter, until al dente. For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter. Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 64078,"Fresh Brown Stew Mullet with Olympian Yams 2 (4-inches long and thick) yellow or white yams 2 teaspoons mayonnaise Kosher salt and freshly ground black pepper, optional 1 tablespoon groundnut (peanut) or sunflower oil 1 (22-ounce) mullet, gutted, scaled and gills removed 1 large pinch homemade all-purpose seasoning* 1 green onion, thinly sliced 1 onion, finely chopped 1 tomato, diced into 1/2-inch cubes 1 large okra, trimmed and cut into 1/2-inch thick slices 1 hot red cl, preferably Scotch Bonnet, seeded and finely chopped 1/2 tablespoon cider vinegar 1 tablespoon soy sauce 1 fresh thyme sprig 5 tablespoons butter or margarine Instructions: Preheat a grill to medium-high and lightly oil the grates or preheat the oven to 400 degrees F. Grill or roast the yams for 40 to 60 minutes, or until tender.
Meanwhile, heat the oil, covered, in a large heavy-bottomed saute pan over medium-high heat. Season the fish with the all-purpose seasoning blend, add the fish in the pan, and sear to brown for around 2 minutes per side. After this, reduce the heat down to medium-low. Drop in the green onion, onion, tomato, okra, cl, vinegar, soy sauce, thyme, and butter, using more or less of the fat depending on how rich you want the dish to be. Cover the pan with a lid, and simmer over moderate heat for 30 minutes. Once the yams are fully cooked, peel and discard the skins or scoop out the flesh. In a small bowl, combine the yams with the mayonnaise. Season the yams with salt, and pepper, if desired, and serve alongside the fish and sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 64079,"Spooky Pizza 1 cup high-quality, finishing extra-virgin olive oil 4 tablespoons chopped fresh parsley
1 tablespoon chopped Calabrian chiles
1 tablespoon chopped fresh oregano
15 cured black olives, chopped 5 anchovy fillets, chopped Kosher salt
2 cups canned San Marzano plum tomatoes 2 tablespoons extra-virgin olive oil
2 cloves garlic Kosher salt 6 large fresh mozzarella balls
Two 10-ounce premade balls of pizza dough High-quality, finishing extra-virgin olive oil, to drizzle
2 cups picked arugula
1 lemon, cut in half
Freshly grated Parmigiano-Reggiano, for garnish
Instructions: For the salsa verde: Mix the finishing oil, parsley, chilies, oregano, olives and anchovies in a small bowl. Taste and adjust the seasoning with salt, if needed, and reserve. For the pizza: Preheat a pizza oven to 550 degrees F. If using a regular oven, put a pizza stone in the bottom and preheat the oven to 550 degrees F. Blend the plum tomatoes with the olive oil, garlic and salt to taste in a blender. Slice the mozzarella into 2-inch-thick slices. Use a ghost-shaped Halloween cookie cutter to cut out mozzarella ghosts. Roll out one of the pizza dough balls to about 12 inches and put on top of a pizza peel. Spoon the tomato sauce all over the pizza, drizzle with finishing olive oil and sprinkle with salt. Bake until the crust is slightly golden brown, about 5 minutes. Carefully remove the pizza from the oven, assemble with the mozzarella ghosts, salsa verde and arugula, drizzle with lemon juice and garnish with freshly grated Parmigiano-Reggiano. Repeat with other pizza dough and serve immediately. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 64080,"Grilled Sweet Potatoes with Garlicky Herb Sauce 1 1/2 pounds sweet potatoes (about 3 medium) 1/3 cup olive oil 1/3 cup sherry vinegar 3 scallions, roughly chopped 2 cloves garlic 1 small bunch cilantro, leaves and stems roughly chopped (about 1 1/4 cups) Kosher salt and freshly ground black pepper Instructions: Prepare a grill for medium-high level indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and leave the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. Replenish the charcoal as needed. (Be sure to consult the grill manufacturer's guide for best results.) Peel and cut the sweet potatoes into 2-inch chunks, then place them into a large bowl and set aside. Add the olive oil, vinegar, scallions, garlic, cilantro, 1 teaspoon salt and a generous grind of pepper to a blender. Blend until smooth. Reserve 1/3 cup of the sauce and pour the remaining over top of the sweet potatoes and toss until well coated.
Cut four 22-inch long pieces of heavy-duty foil. Place two sheets on top of each other, then add half of the potatoes to the center. Fold the foil up and over the potatoes and seal tightly. Repeat with the remaining two pieces of foil and potatoes.
Place the foil packs on the direct-heat side of the grill and grill for 10 minutes (do not open the foil packs\u2014the potatoes need the steam to cook properly). Transfer to the indirect-heat side of the grill and continue cooking, turning the packs occasionally with grilling tongs, until the potatoes can easily be pierced with a fork, 25 to 30 minutes. Transfer to a platter and serve with the remaining chimichurri.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 64081,"Boneless Idaho Trout with Orange, Clove, Cinnamon, and Wuwei Tea 1 boneless Idaho trout 1/4 teaspoon diced candied orange Small pinch ground clove Small pinch ground cinnamon Small pinch ground WuWei tea; Earl Grey may be substituted Pinch fresh thyme Salt and pepper 3 ounces melted cabbage, recipe follows 3 ounces red wine sauce, recipe follows Chervil pluches, for garnish 1/4 head Napa cabbage (cut into medium sized pieces) 1 tablespoon cooked lardons smoked bacon 1 teaspoon brunoise carrots 1 tablespoon creme fraiche 1-ounce medium diced cooked potatoes 1 teaspoon parsley puree Salt and pepper 1 tablespoon butter 1-ounce olive oil 1 carrot medium dice 1 medium onion, medium dice 1 celery stalk, medium dice 10 ounces red wine 1 sprig thyme 1 quart reduced veal stock 1 tablespoon WuWei Instructions: In a medium saucepan bring salted water to a roiling boil; add cabbage. Cook until tender, 5 to 7 minutes. Shock in ice water and drain. In a medium size saucepan add cabbage and heat remaining ingredients together. Season and serve.; Melt butter with olive oil. Add vegetables and cook for 8 minutes over high heat. Add wine, thyme and reduce by half. Add veal stock and reduce until sauce-like consistency. Steep tea in sauce for 5 minutes. Strain through chinois and serve. Trout: Lightly season the inside of the trout with all the spices, herbs, tea, and orange. Close the trout and lightly press on the fish. (This will help to keep the fish sealed while cooking.) Heat butter and oil in a saute pan and when smoking hot, place trout in pan. Cook until golden brown on both sides, 3 to 4 minutes. Remove from pan and cut into 3 even pieces. Spoon a little of the warm cabbage salad in the middle of warm dinner plates. Arrange the pieces of trout around cabbage and spoon some of the sauce around the plate and garnish in the center with chervil. Serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gavi]

" 64082,"Alton Brown's Molasses-and-Coffee Pork Chops 1 cup strong brewed coffee, cooled 6 ounces molasses, by weight (about 1/2 cup) 2 tablespoons apple cider vinegar 1 tablespoon dijon mustard 2 cloves garlic, minced Kosher salt and freshly ground pepper 1/2 teaspoon ground ginger 6 to 8 sprigs fresh thyme 4 6-to-8-ounce bone-in pork chops (1 inch thick) Instructions: Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight. Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems. Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 64083,"Farm Stand Pizza Nonstick cooking spray 1 (1-pound) bag fresh pizza dough All-purpose flour, for dusting 2 tablespoons olive oil 1 cup Chunky Tomato Sauce, recipe follows 10 basil leaves, torn 1 cup shredded mozzarella cheese, divided 1/2 cup white mushrooms, sliced 1/2 cup broccoli florets, chopped 1/2 green pepper, diced 1/2 medium red onion, sliced Salt and freshly ground black pepper 2 tablespoons olive oil 1/2 medium onion, diced 1 tablespoon chopped garlic 1 (28-ounce) can diced tomatoes 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh parsley leaves Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Spray a 13 by 18-inch baking sheet with nonstick cooking spray. Roll out pizza dough on a floured work surface into a rectangle about the same size as the baking sheet. Place the dough onto the baking sheet, brush with olive oil and using a fork, dot holes all over the crust. Bake in oven for 8 minutes. Remove the pizza crust from oven and top with the sauce, basil leaves, half the cheese and the vegetables. Season with salt and pepper, to taste, and top with remaining cheese. Bake pizza for 15 to 20 minutes or until crust is golden brown and cheese is melted and bubbly. In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 64084,"Slow-Cooker Sweet Potato and Lentil Soup 1 large sweet potato, peeled and diced 3 medium carrots, cut into 1/2-inch pieces 3 stalks celery, cut into 1/2-inch pieces 2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
3/4 cup dried yellow or red lentils 1 4-inch piece ginger, peeled and finely grated 1 teaspoon curry powder Kosher salt 1 tablespoon unsalted butter 2 cloves garlic, thinly sliced Juice of 1/2 lemon, plus lemon wedges for serving (optional) 1/2 cup chopped fresh cilantro Instructions: Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64085,"Adriana's Pasta Pie 1 1/2 pounds ground beef 1/4 cup chopped fresh parsley leaves 1 cup bread crumbs 1 small onion, chopped 3 large eggs 1/2 cup Parmesan 1/2 teaspoon salt 1/4 teaspoon pepper 5 cups cooked tubetti pasta (tiny tubes or baby shells work best) 1/2 pound shredded mozzarella 1/2 pound shredded provolone 3/4 cup grated Parmesan, plus extra for garnish 2 cups Adriana's tomato basil sauce, recipe follows 1/3 cup olive oil 4 cloves minced garlic 1/2 teaspoon crushed red pepper flakes 56 ounces canned tomatoes 24 ounces tomato paste 56 ounces water 1 1/2 tablespoons salt 1 teaspoon black ground pepper 3/4 cup sugar 1 cup fresh whole basil leaves 1 (2-ounce) chunk Romano cheese Instructions: Crust: Mix crust ingredients gently to combine. Do not over mix. Put mixture into a lightly greased 10-inch pie plate. Shape meat to form a 1-inch thick crust. Filling: Preheat the oven to 350 degrees F. Mix filling ingredients and scoop into meat crust. Bake for 1 1/2 hours. Let pie cool for 15 minutes before cutting into 8 pie slices. Top each slice with Adriana's Tomato Basil Sauce and sprinkle with a little Parmesan. In large pot, cook garlic and red pepper flakes in oil on low heat for 3 to 5 minutes only. Add tomatoes, paste, water, all seasonings, and fresh basil. Bring to a boil and then reduce to low heat. Add the chunk of Romano cheese. Cook for 2 1/2 to 3 hours stirring often. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 64086,"Winter Borscht 8 cups beef broth 4 large beets, peeled and chopped 2 large russet potatoes, peeled, cut into 1/2-inch cubes 2 cups thinly sliced cabbage 3 tablespoons red wine vinegar Salt and freshly ground black pepper Instructions: Put the broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are just tender, about 20 minutes. Uncover and stir in the cabbage and red wine vinegar. Season, to taste, with salt and pepper (taste for sodium levels in the broth before salting). Simmer for another 15 minutes, stirring occasionally. Ladle the soup into serving bowls and serve warm. Enjoy! ","[Riesling, Gewrztraminer, Pinot Grigio, Garnacha]" 64087,"Double-Chocolate Butter Cookies 2 sticks (1 cup) unsalted butter, at room temperature 1/2 cup confectioners' sugar
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 egg, at room temperature
1 3/4 cups all-purpose flour, plus more for dusting 1 cup white chocolate chips
Instructions: Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips. Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets. Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through. Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 64088,"French Bread Pizza 8 ounces mild Italian sausage, casings removed 1/2 medium red onion, halved and sliced 1/4 inch thick
1 cup jarred pizza sauce
3 cloves garlic, grated
2 sprigs thyme, leaves only
1 long loaf French bread or baguette (about 22 inches long), halved crosswise and cut horizontally 2 cups shredded mozzarella
1/2 green bell pepper, sliced into 1/4-inch-thick strips
1/2 red bell pepper, sliced into 1/4-inch-thick strips
2 tablespoons grated Parmesan
Crushed red pepper flakes and granulated garlic, for serving
Instructions: Preheat the oven to 375 degrees F with one rack positioned at the bottom of the oven and another at the top. Cook the sausage in a medium skillet over medium-high heat, breaking up any clumps with a wooden spoon, until some of the fat has rendered and the sausage is brown, 6 to 8 minutes. Add the onions and cook, stirring occasionally, until slightly softened, about 2 minutes. Meanwhile, add the pizza sauce, garlic and thyme to a small saucepan. Heat over medium heat to let the flavors infuse while the sausage and onions cook. Line a rimmed baking sheet with parchment and arrange the bread on top, cut-side up. Spread the tops evenly with the pizza sauce, then sprinkle with the mozzarella. Divide the sausage mixture among the bread pieces, then top off with the green and red bell peppers and Parmesan. Bake on the bottom rack of the oven until the bread is crisp and the cheese is melted, about 10 minutes. Increase the oven temperature to 450 degrees F and move the baking sheet to the top rack. Continue to bake until the cheese is bubbling and the peppers are browned in spots, about 7 minutes. Serve immediately with crushed red pepper flakes and granulated garlic on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 64089,"Chicken Scallopine with Sage and Fontina Cheese 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin Salt and freshly ground black pepper 6 sage leaves 3 ounces grated fontina cheese 3 tablespoons olive oil 1 garlic clove, halved 1/2 cup white wine 1 (28-ounce) can whole San Marzano tomatoes 1/2 teaspoon red pepper flakes 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately. SERVINGS: 4 (MAIN); Calories: 470; Total Fat 20 grams; Saturated Fat: 6 grams; Protein: 9 grams; Total carbohydrates: 9 grams; Sugar: 5 grams Fiber: 2 grams; Cholesterol: 160 milligrams; Sodium: 1,333 milligrams ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]

" 64090,"Cinnamon Sausage Biscuits 2 cups all-purpose flour, plus more for rolling dough 3 tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 1 tablespoon ground cinnamon 1/2 teaspoon grated nutmeg 1 pound cooked crumbled pork sausage 1 cup shredded sharp Cheddar 1/2 teaspoon vanilla extract 2 cups heavy cream Instructions: Preheat the oven to 400 degrees F. Combine all the dry ingredients in a large mixing bowl. Stir in the sausage and cheese. Add the vanilla to the heavy cream in a separate bowl. Slowly begin to incorporate the wet ingredients into the dry ingredients until the mixture begins to form a ball in the center of the bowl. On a floured surface roll out the dough to a 1/2-inch thickness and square off the edges with a knife. Cut the dough in 2 by 2-inch squares and arrange them 2-inches apart on a nonstick cookie sheet. Bake until lightly golden, about 20 minutes. Remove from oven to a serving dish and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64091,"Shortcut Noodle-Bowl Lettuce Wraps Kosher salt and freshly ground black pepper 1 pound prepped vegetables, such as cucumber, bell pepper and mushroom slices; shredded cabbage and carrots 1 pound prepped vegetables, such as cucumber, bell pepper and mushroom slices; shredded cabbage and carrots
2 small heads butter lettuce, leaves separated 2 scallions, white and green parts thinly sliced 1/2 cup fresh cilantro leaves 1 cup tofu cubes or 2 hard-boiled eggs, sliced, optional One 3-ounce package instant ramen (discard seasoning packet) 2 tablespoons plus 1/2 teaspoon vegetable oil 8 ounces 1/2-inch-thick boneless center-cut loin pork chops, sliced 1/8 inch thick on an angle 4 teaspoons hoisin sauce 1/3 cup chopped peanuts Asian-style salad dressing, such as sesame-ginger, miso or sweet chili Instructions: Bring a large pot of salted water to a boil over high heat. Slice the cucumber rounds into matchsticks. If the bell pepper strips are very wide, slice them thinly, too. Add all the vegetables, lettuce, scallions, cilantro and tofu or egg if using to a large serving bowl, or arrange on a large platter. Add the ramen to the boiling water and cook, stirring once or twice to separate, until al dente, about 90 seconds. Strain, transfer to a small bowl, toss with 1/2 teaspoon of the oil and add to the bowl or platter with the vegetables. Toss the pork with the hoisin sauce in a medium bowl, and season lightly with salt and pepper. Heat 1 tablespoon of oil in a medium nonstick skillet over high heat until almost smoking. Add half the pork and stir-fry until the hoisin sauce chars a bit, about 45 seconds. Transfer the pork to the platter with the vegetables, spreading the slices out a bit so they don't steam. Wipe the pan clean with a paper towel, and repeat with the remaining tablespoon of oil and pork. To serve, have everyone fill their lettuce leaves with noodles, pork and vegetables, sprinkle with the peanuts and top with a splash of dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64092,"Quick Shells and Cheese 1 pound mini shells pasta 2 cups whole milk
1 tablespoon butter
2 cups grated Cheddar-Jack 8 ounces processed cheese, such as Velveeta, diced
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon seasoned salt
Instructions: Cook the pasta according to the package directions. Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 64093,"Lobster Reubens 1 cup very thinly shredded Savoy or white cabbage 1 tablespoon rice vinegar 1/2 teaspoon sugar Salt and freshly ground pepper teaspoon celery seeds For the sandwiches: 1/4 cup mayonnaise 2 teaspoons ketchup 2 teaspoons sweet pickle relish, well drained 1/4 teaspoon paprika 1 pound cooked lobster meat, coarsely chopped 8 slices rye or marbled rye sandwich bread 8 thick slices Swiss cheese 3 tablespoons unsalted butter, at room temperature Instructions: Make the slaw: Put the cabbage in a small bowl. Sprinkle the vinegar, sugar, salt and pepper to taste, and the celery seeds over the top and toss well. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes. Make the sandwiches: In a small bowl, stir together the mayonnaise, ketchup, relish and paprika. Add half of the dressing to the lobster meat and toss well to combine. Arrange the bread slices on a work surface and spread a little of the remaining dressing on each slice. Put a slice of cheese on each piece of bread; divide the lobster meat among 4 of the slices, then top each with one-quarter of the slaw. Invert the remaining cheese-covered bread slices onto each sandwich. Spread 1/2 tablespoon butter on the top of each sandwich. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium heat and swirl the pan to coat it. Arrange the sandwiches, butter-side up, in the pan and cook until the bottoms are golden, about 5 minutes. Carefully flip the sandwiches and cook until the other sides are golden brown and the cheese is melted, about 5 more minutes. Remove the sandwiches from the pan and let stand 1 minute before slicing on the diagonal and serving warm. To cook your own lobster, boil two 2 1/4-pound lobsters in a large pot of salted water, covered, 5 minutes. Uncover, reduce the heat and simmer 8 more minutes. Drain and let cool; remove the meat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64094,"Fruit and Cinnamon Semifreddo 6 egg yolks 1/2 cup sugar, plus 1/4 cup 1 cup heavy cream 2 teaspoons cinnamon 4 egg whites 2 tablespoons amaretto liqueur 1 1/2 cups mixed berries (blackberries, raspberries and blueberries) 1 lemon, juiced 1 small block dark chocolate, for garnish Instructions: Prepare a double boiler or fit a heatproof bowl over a small saucepan of simmering water. In the bowl, combine the egg yolks and 1/2 cup of sugar, and whisk until frothy. Transfer the bowl immediately to an ice bath, stirring occasionally, until cool. Meanwhile, in a separate bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the cooled egg yolk mixture and then stir in the cinnamon. In a separate mixing bowl, whip the egg whites and amaretto liqueur until soft peaks form and fold that into the egg yolk-cream mixture. Pour the mixture into a loaf pan or small baking dish and freeze the mixture until soft-frozen, about 4 hours. While the semifreddo freezes, toss berries with the lemon juice and remaining 1/4 cup of sugar in a small bowl. Lightly mash with a fork to crush some of the berries. To serve, spoon the semifreddo into individual dessert dishes, top with some of the berry mixture and garnish with shaved chocolate. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 64095,"Chicken and Chickpea Soup 1 cups dried chickpeas, soaked overnight in cold water 2 large onions, peeled: one cut in half and stuck with 2 cloves, the other chopped 1 bay leaf 2 tablespoons olive oil 3 boneless chicken thighs with skin, each cut in half Salt and freshly ground black pepper 2 ounces chunk of Spanish mountain cured ham, Prosciutto, or slab bacon, diced 3 cloves garlic, minced or pureed 1 generous pinch saffron threads 1/2 cup dry white wine 2 carrots, peeled and sliced 1/2 - inch thick 2 ribs celery, sliced 1/2-inch thick 2 cups chopped cabbage 2 teaspoons salt 1/2 teaspoon freshly ground pepper 6 cups stock or water 1/2 bunch fresh parsley, washed and chopped Instructions: Place chickpeas in large saucepan with enough water to cover by several inches. Add onion cut in half (with cloves) and bay leaf. Bring to a boil, lower heat to a simmer and cook 1 hour, until about halfway cooked. In the meantime, heat oil in large Dutch oven over medium high heat. Season chicken thighs with salt and pepper and place chicken pieces, skin side down, in hot pot. Cook until evenly golden brown, about 5 minutes, then flip over and cook other side 5 minutes. Remove chicken from pan and set aside. Pour off all but 2 tablespoons fat from the pan and add diced mountain ham or bacon. Cook 5 minutes until crisp. If using bacon, drain excess fat. Add chopped onion, garlic, and saffron and stir. Cook until onions start to soften, then add white wine and scrape bottom of the pot to loosen any browned bits. Add carrots, celery, cabbage, salt and pepper. Remove onion halves from chickpeas and add half cooked chickpeas and their cooking liquid to pot along with the 6 cups of stock or water. Bring pot to a boil, lower heat and simmer 45 minutes to an hour or until chicken and chickpeas are completely cooked. Stir in parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64096,"Thai Curry Two 15-ounce cans coconut milk 1 cup low-sodium chicken broth or clam juice
1/4 cup yellow curry paste, such as Mae Ploy
1 medium carrot, peeled and sliced into 1/4-inch-thick rounds
1 small red bell pepper, cored, seeded and chopped into 1/4-inch pieces
1 small onion, chopped
One 15-ounce can baby corn, drained, rinsed and cut into 1-inch pieces
1 Thai cl or serrano cl, stemmed and thinly sliced 5 sprigs Thai basil, with stems 3 Thai lime leaves 1 1/2 tablespoons fish sauce 1 pound large shrimp, peeled and deveined
4 ounces snap peas, halved
8 ounces fresh thin rice noodles 4 cups canola oil or safflower oil
1/4 cup chopped fresh cilantro leaves
1/3 cup lightly salted peanuts, chopped
Instructions: In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, about 2 minutes. Add the carrot, red pepper, onion, corn, cl, basil, lime leaves and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the vegetables are tender. Add the shrimp, snap peas and half of the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs. Pour the canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 350 degrees F. Add the reserved noodles and fry them until crispy, about 20 seconds. Drain on paper towels. Ladle the curry into four bowls. Garnish with cilantro and peanuts and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64097,"Hunt'sandreg; Lemon-Tomato Chicken Pasta 8 ounces dry cavatappi or rotini pasta, uncooked (8 oz = 2-1/2 cups) 1 tablespoon olive oil 1 pound boneless skinless chicken breasts, cut into bite-size pieces 3 cloves garlic, finely chopped 1 can (14.5 oz each) Hunt's? Petite Diced Tomatoes, undrained 1 can (8 oz each) Hunt's? Tomato Sauce 2 tablespoons fresh lemon juice 1/2 cup soft cream cheese spread 1 pkg (0.75 oz each) fresh basil, coarsely chopped (about 1/4 cup) 1/4 teaspoon shredded lemon peel Cracked black pepper, optional Instructions: Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm. Stir together undrained tomatoes, tomato sauce and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly. Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 64098,"Royal Usquebaugh 4 ounces (120 grams) stoned muscatel raisins 2 dried figs, sliced 1 stick cinnamon 1/4 of a nutmeg, grated 2 cloves 2 blades mace 1 liquorice stick About 2 1/2 cups (568 milliliters) brandy A little more than 1/2 cups (140 milliliters) Madeira wine Large pinch saffron 1 1/2 leaves of 24 carat gold leaf *see note Instructions: Chop the dried fruit and bruise the spices. Infuse them into the brandy in a stoppered bottle for a week. Strain through a coffee filter. Add 1 1/2 leaves of 24 carat gold leaf and shake or blend until the gold is in tiny fragments. Bottle. ","[Madeira, Port, Sherry]" 64099,"Couscous with Grilled Summer Vegetables and Loads of Herbs 9 ounces couscous 1/2 pint cold water 3 red peppers 1 handful asparagus, trimmed and peeled if necessary 2 or 3 small firm patty pan squash 1 small bunch spring onions, trimmed and finely sliced 2 to 4 fresh red chilies, seeded and finely sliced 3 good handfuls mixed fresh herbs (best are coriander, mint, flat leaf parsley) 1 recipe olive oil and lemon juice dressing, recipe follows Salt and freshly ground black pepper Red wine vinegar 2 tablespoons lemon juice 5 tablespoons best quality olive oil 1 level teaspoon salt 1 level teaspoon freshly ground black pepper Instructions: Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing. Mix together all the ingredients ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 64100,"Fennel Spiced Prawns with Citrus Salad 12 jumbo prawns or shrimp, about 1/2 pound total, peeled and deveined 1 tablespoon Fennel Spice Rub, recipe follows 2 tablespoons extra-virgin olive oil, plus 2 tablespoons 1 blood orange 1/2 large grapefruit 2 naval or other large oranges Salt and pepper
Salt and pepper 1 large bunch watercress Instructions: Sprinkle the fennel spice evenly over the flesh side of the prawns and let sit, covered and refrigerated, overnight.
Preheat the oven to 400 degrees F.
Heat 2 tablespoons of the olive oil in a large skillet with even curved edge over medium high heat until hot. Lay the prawns, flesh down, against the curved sides of the pan, tails up and heads toward the center of the pan. Press them down with spatula or rest a slightly smaller pan on top of the prawns as a weight, so they cook evenly and rapidly. This will give them a gently curled shape. Cook until they begin to turn pink around the edges, about 2 minutes. Place the pan in the oven until the prawns are evenly pink, about 2 minutes longer.
Cut the skin and white pith off all the citrus fruits and segment the fruits over a bowl to catch the segments and juices. Season with the salt and pepper and add the remaining 2 tablespoons of the olive oil. Toss well, taste for balance and reserve.
To serve, place 1/4 of the watercress on 4 plates. Toss the citrus mixture again and spoon around and over the watercresss, moistening with juices. Arrange 3 prawns around each salad, standing them in a circle, tails up, and serve hot, warm or at room temperature. Fennel Spice Rub:
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
Yield: about 1 1/4 cups
Prep Time: 10 minutes ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64101,"Flank Steak and Rajas Fajitas 1 2-pound flank steak 1 cup pickled jalapeno peppers (including the onions and carrots from the jar or can) Kosher salt and freshly ground pepper 1 medium white onion, sliced crosswise 1/2 inch thick, rings kept together 2 tablespoons extra-virgin olive oil, plus more for brushing 4 poblano peppers 2 fresh jalapeno peppers 1 clove garlic, chopped 1 teaspoon dried oregano Flour tortillas, guacamole and pico de gallo, for serving Instructions: Put the steak in a baking dish and toss with the pickled jalapeno mixture; let marinate at room temperature, 1 hour. Preheat a grill or grill pan to medium high. Brush the jalapeno mixture off the steak; season the steak with salt and pepper and grill until charred, 3 to 4 minutes per side. Transfer to a cutting board and let rest. Secure each onion slice horizontally with a wooden skewer. Brush the onion slices with olive oil and season with salt and pepper. Grill, turning occasionally, until soft, 10 to 15 minutes. Meanwhile, put the poblanos and fresh jalapenos on the grill and char on all sides, about 8 minutes. Set aside until cool enough to handle, then peel off the skins, stem and seed. Cut the poblanos and jalapenos into strips. Once the onion slices are cool enough to handle, remove the skewers and separate into individual rings. Preheat a large skillet over medium heat. Thinly slice the steak on the bias, against the grain. When the skillet is hot, coat the bottom with 2 tablespoons olive oil. Add the garlic and oregano and saute about 1 minute. Add the steak, onion and pepper strips and toss to heat through. Season with salt and pepper. Serve with tortillas, guacamole and pico de gallo. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 64102,"Turkey Chili with Cannellini Beans 8 Hatch or Anaheim cl peppers, fire-roasted (see Cook's Note) 1/4 bunch cilantro, chopped 1/4 cup extra-virgin olive oil 1 large sweet onion, diced 4 cloves garlic, minced 2 teaspoons kosher salt 3 pounds ground turkey (50-50 light and dark meat) 1/4 cup all-purpose flour 1/4 cup chili powder 3 tablespoons ground cumin 1/2 teaspoon freshly ground black pepper Pinch of cayenne pepper 4 cups low-sodium chicken stock 2 15-ounce cans cannellini beans,with liquid Assorted toppings, such as chopped onions, shredded cheese, sour cream, etc. Instructions: In a blender or food processor, puree the roasted chiles and cilantro until smooth. Set aside. In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes. Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the chicken stock and scraping up the browned bits from the bottom of the pot. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer. Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover and keep warm until serving. Serve with toppings. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 64103,"Shrimp-Stuffed Mirliton 4 mirlitons (chayote squash), halved (about 3 pounds) 1 stick (8 tablespoons) unsalted butter 2 teaspoons Cajun seasoning 1 stalk celery, chopped 1 clove garlic, minced 1/2 green bell pepper, chopped 1/2 small onion, chopped Kosher salt and freshly ground black pepper 4 ounces andouille sausage, chopped 1 teaspoon hot sauce, plus more for serving 1 plum tomato, chopped 4 ounces jumbo lump crabmeat, picked through 4 ounces peeled and deveined medium shrimp, tails removed, chopped into 1/2-inch pieces 1/2 cup panko breadcrumbs 1/4 cup chopped fresh parsley Instructions: Preheat the oven to 425 degrees F. Put the mirliton halves cut-side down in a 9-by-13-inch baking dish. Add 1 cup of water, cover tightly with foil and bake until soft, cooked through and easily poked with a fork, about 1 hour 15 minutes. Set aside until cool enough to handle, about 20 minutes. (Leave the oven on.) Scoop out the pulp--making sure to leave a 1/4-inch border all around--then chop the pulp and reserve. Discard the water from the baking dish and return the scooped-out mirliton halves cut-side down. Meanwhile, melt 6 tablespoons of the butter with the Cajun seasoning in a large skillet over medium-high heat. Add the celery, garlic, bell pepper, onion and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are soft and just begin to brown, 7 to 8 minutes. Add the sausage, hot sauce and tomatoes and cook, stirring, until the sausage is warmed through and the tomatoes start to release their juices, about 3 minutes. Add the crab, shrimp and reserved mirliton pulp and continue cooking until heated through, 2 to 3 minutes.
Microwave the remaining 2 tablespoons butter in a small microwave-safe dish until melted, about 30 seconds. Add the breadcrumbs and parsley and stir until well combined.
Turn each mirliton half over so the cut side is facing up. Stuff each with about 1/2 cup of the crab and shrimp mixture--it will seem like a lot, but that's OK. Sprinkle with the breadcrumb mixture and bake until the shrimp are cooked through and the breadcrumbs turn a deep golden brown, 10 to 12 minutes. Serve with additional hot sauce if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64104,"Mustard Devilled Chicken 8 ounces butter 1 teaspoon dry mustard 1 dash hot pepper sauce or pinch cayenne pepper 1 tablespoon Worcestershire sauce Salt and freshly ground black pepper 4 petit poussins, spatchocked (butterflied) and flattened 1/2 small loaf bread, crust removed, broken into small pieces Instructions: Take two-thirds of the butter and allow it to soften, then mix in the mustard, hot pepper sauce, or cayenne pepper, Worcestershire and salt and pepper. Rub this mixture thoroughly over the spatchocked poussins. Lay them in a large oven dish and cover with the bread pieces. Dot the remaining butter over the bread pieces.
Roast in a preheated 350 degree oven at for 40 minutes. If the bread pieces start to burn, cover the dish with foil. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 64105,"Toasted Almond Green Beans 2 cans (14.5-oz each) Del Monte? Cut Green Beans, drained 3 oz. slivered almonds 3 Tbsp. butter, divided use 1 Tbsp. Worcestershire sauce 11/2 tsp. lemon juice 1/4 tsp. ground cumin 1/8 tsp. salt or to taste Black pepper to taste Instructions:

1. Heat large skillet over medium-high heat. Add almonds, cook 2-3 minutes or until browned, stirring frequently, being careful not to burn. Add 2 Tbsp. of the butter, Worcestershire, lemon juice, and cumin. Cook until butter has melted, stirring constantly. Set aside on separate plate.
2. Melt remaining butter over medium-high heat. Add beans, cook 2 minutes, stirring occasionally. Remove from heat, sprinkle almond mixture over all. Salt and pepper to taste. Note: May toss and let stand for 5 minutes to absorb flavors. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 64106,"The Best Bbq Ribs 5 pounds pork spareribs, cut into slabs 1/3 cup Lone Star Dry Rub, recipe follows 1 1/2 cups mesquite or hickory wood chips, soaked in water for 30 minutes, and drained 2 cups classic BBQ sauce 2 tablespoons chili powder 1 tablespoon garlic salt 1 tablespoon sweet Hungarian paprika 1 tablespoon freshly ground black pepper 1 teaspoon cayenne pepper Instructions: Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire. Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. In a gas grill, preheat on High, then adjust to Low. Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside. Add more charcoal to the fire and let burn until medium-hot. You should be able to hold your hand at grill level for about 3 seconds. Sprinkle the drained chips over the coals. In a gas grill: keep the heat on Low. Place the drained chips in the metal chip box. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source. Lightly oil the cooking grate. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes. Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side. Mix all the ingredients together in a bowl or a jar. Use immediately or cover and store in a cool, dry place for up to three months. Yield: 1/3 cup ","[Zinfandel, Syrah, Malbec, Tempranillo]" 64107,"Party-Trick Peanut Butter Cake 1 cup sugar 1 cup flour
   3/4 teaspoon kosher salt
   3/4 teaspoon baking powder
   3/4 teaspoon baking soda
   1 large egg
   1 teaspoon vanilla extract
   1/2 cup buttermilk
   1/4 cup flavorless oil
   6 tablespoons water
   1/2 cup creamy unsalted, unsweetened peanut butter
   Powdered sugar, whipped cream or yogurt, and/or fresh berries, for serving
   Instructions: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish and line the bottom with parchment. In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. In a medium bowl or large measuring cup, whisk together the egg, vanilla, buttermilk, oil, water, and peanut butter. Add the wet ingredients to the dry ingredients and stir to combine. Pour into the baking dish. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 30 minutes. Cool in the pan for 10 minutes. Remove to a rack to cool completely, or serve while it's still warm. Serve plain or with desired toppings. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 64108,"Cast-Iron Pork Chops with Nectarine Pico de Gallo 4 bone-in pork chops, about 1-inch thick, lightly pounded to like sizes Seafood seasoning, such as Old Bay Salt and pepper
   Olive oil, for drizzling
   Sprigs fresh thyme, leaves stripped and chopped 2 to 3 nectarines, chopped
   1/4 to 1/2 red onion, finely diced
   1 red Fresno cl, diced
   Zest and juice of 1 lemon 1/2 green jalapeno, diced
   Pinch sugar Garlic chives, chopped
   Instructions: Preheat a large cast-iron skillet over medium-high heat. Preheat the oven to 300 degrees F. Sprinkle both sides of the chops with some seafood seasoning, salt and pepper. Drizzle with olive oil and sprinkle with some fresh thyme. Let hang out to absorb flavors. Meanwhile, in a medium bowl, mix the nectarines, onions, Fresno chiles, lemon zest and juice, jalapenos, sugar and some garlic chives. Stir to combine. Season to taste with salt and pepper. Set aside Place the chops in the skillet and brown on both sides, 6 to 7 minutes total. Transfer the chops to a half baking sheet and place in the oven to finish cooking, 5 to 6 minutes, or until slightly pink in the middle. Serve the chops with the pico de gallo. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64109,"Marilu's Cous Cous 1 cup flour Water, as needed Cous Cous: 3 cups/685 g coarsely ground durum wheat 11/2 cups/352 ml water 1 teaspoon/5 g salt 1 teaspoon/5 g ground cinnamon 1/4 cup/58 ml extra-virgin olive oil Zest of 1 lemon 2 cups/457 g cooked cous cous, recipe follows 2 tablespoons/30 ml butter, melted 2 tablespoons/28 g cane sugar 2 tablespoons/28 g pine nuts 2 tablespoons/28 g raisins 2 tablespoons/28 g almonds, toasted 2 tablespoons/28 g hazelnuts, toasted 3 tablespoons/44 ml lukewarm water Icing sugar (confectioners' sugar), for sprinkling Instructions: For the dough: Cous cous is cooked in a special double boiler called a couscousiera. A makeshift couscousiera can be made by placing a colander over a similar-size pot and sealing the two together with simple dough to prevent steam from escaping. To make the dough: Combine 1 cup flour with enough water to create dough. Roll the dough into a long rope and use as a seal.
   For the cous cous: Place half the durum wheat in a large bowl. Add splashes of water, salt, cinnamon, and extra-virgin olive oil, while stirring/raking the durum wheat in a circular motion with your hand. You should use approximately 1/2 the quantities of water, salt, cinnamon and extra-virgin olive oil at this point. Continue working in a circular motion, constantly stirring to moisten the grains evenly. Rub the mixture between your hands to remove any lumps that may form. If the mixture becomes too wet, add some more durum wheat, if it becomes too dry, add some more water. The mixture should form into small pellets. If you have not achieved small pellets, rub and rake some more. Add the remaining durum wheat, salt, cinnamon and extra-virgin olive oil and repeat the process above. Transfer the cous cous to a colander and embed the zest of 1 lemon in the cous cous. Rest the colander over a pot of boiling water. Let the cous cous steam for approximately 1 hour and 15 minutes. Serve with seafood, stewed meats and/or vegetables, or use as a base for Marilu's cous cous dessert recipe follows. Place the cooked cous cous, butter, sugar, pine nuts, raisins, almonds, hazelnuts, and water in a mixing bowl. Thoroughly combine all the ingredients. Cover the bowl and let rest for at least 1/2 an hour. Butter a ramekin to prevent sticking. Firmly pack some cous cous mixture in the ramekin and invert onto an individual dessert plate, so that the form of the cous cous is released from the ramekin. Sprinkle with icing sugar. Repeat for other individual plates and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64110,"Everything Seed Buns 1/2 cup whole milk 2 1/4 teaspoons active dry yeast (one 1/4-ounce package) 2 tablespoons sugar 4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap 4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap
   1 large egg yolk 2 3/4 cups all-purpose flour, plus more for the work surface 1 teaspoon kosher salt 3 tablespoons poppy seeds 3 tablespoons sesame seeds 2 tablespoons dried garlic flakes 2 tablespoons dried onion flakes One 8-ounce block cream cheese, at room temperature 1 large egg 1/4 cup all-purpose flour 5 small scallions, whites and greens sliced 1 teaspoon lemon zest Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 4 tablespoons unsalted butter, at room temperature 3 small scallions, whites and greens sliced 3 small scallions, whites and greens sliced
   Kosher salt Instructions: For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat to about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk. Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick, slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball. Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes. Turn the dough out of the bowl, and knead briefly to release excess air. Re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof. For the filling: Preheat the oven to 350 degrees F. Spread the poppy seeds, sesame seeds, garlic flakes and onion flakes on a pie plate, and toast until lightly browned and fragrant, about 3 minutes. Let cool for 5 minutes. Mix the cream cheese, egg and flour in a small bowl until combined. Stir in the scallions, lemon zest, 1 teaspoon salt and a few grinds of pepper. To fill and form the buns: Butter a 9-by-13-inch baking pan with the 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll the dough into a 10-by-18-inch rectangle, with a long side facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Set aside 2 tablespoons of the toasted seed mix (for the topping), and scatter the rest over the filling. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands. Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set in a warm place to rise until they double in size with no gaps in between, 1 hour 30 minutes to 2 hours. For the topping: Stir the butter, reserved seed mix and scallions in a small bowl; set aside. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, sprinkle with 1 teaspoon salt and return to the oven until the butter is melted and the topping is fragrant, 5 minutes more. Let the buns cool in the pan for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64111,"Green Curried Vegetables 2 carrots, peeled and sliced 2 potatoes, peeled and diced 1 cup broccoli florets 1 cup cauliflower florets 1 small zucchini, sliced 1 teaspoon cumin 1 teaspoon ground coriander 1 bunch cilantro, rinsed and coarsely chopped, about 1 cup Fresh ginger, 1-inch coarsely chopped 1 jalapeno, seeded 2 cloves garlic 1/2 cup chopped onion 1 tablespoon lime juice 1/2 cup chicken stock 1 cup unsweetened coconut milk Salt and pepper 2 carrots, peeled and sliced 2 potatoes, peeled and diced 1 cup broccoli florets 1 cup cauliflower florets 1 small zucchini, sliced 1 teaspoon cumin 1 teaspoon ground coriander 1 bunch cilantro, rinsed and coarsely chopped, about 1 cup Fresh ginger, 1-inch coarsely chopped 1 jalapeno, seeded 2 cloves garlic 1/2 cup chopped onion 1 tablespoon lime juice 1/2 cup chicken stock 1 cup unsweetened coconut milk Salt and pepper Instructions: Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice. Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 64112,"Voodoo's Lobster Thermidor Two 1 1/2-pound live Maine lobsters 2 tablespoons olive oil 4 ounces lump crabmeat, picked over 4 ounces Dungeness crabmeat, picked over 1 shallot, sliced 3 cloves garlic, sliced 2 ounces brandy 6 ounces heavy cream 1 tablespoon Dijon mustard 1 ounce grated Parmesan 1 sprig fresh tarragon leaves, chopped Kosher salt Freshly ground black pepper 1 ounce Japanese panko bread crumbs Instructions: Preheat broiler. With a sharp knife on a solid surface, put the knife through the head of the lobsters to kill them instantly and then flip them over and split lengthwise down the middle, keeping the back of the shell intact. Remove the roe and tomalley and discard. Pull the claws off and remove the tail meat from the shell and set aside. Place the bodies on a baking sheet and broil the bodies until bright red, about 3 to 5 minutes, and set aside. In a pot of boiling salted water, cook the lobster claws for 5 minutes and cool to room temperature until ready to serve. In a large skillet over medium heat add the olive oil and lobster tail meat; cook until meat turns white, about 2 minutes. Add crabmeat and stir to combine. Add the shallots and garlic and cook for 1minute while shaking the pan to prevent burning. Remove the pan from the heat and add the brandy (the alcohol will ignite, so be careful) and return the pan to medium heat. Add the heavy cream and Dijon mustard and cook until reduced by half. Add the Parmesan and fold it in to melt. Add the chopped tarragon and season with salt and pepper. Stuff the mixture in the lobster shells and sprinkle the top with the bread crumbs. Broil until browned, about 4 to 5 minutes. Reheat the claws for just a1minute and serve together. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 64113,"Orange Hollandaise Sauce 4 large egg yolks 1 tablespoon fresh orange or lemon juice 1/2 cup butter, melted 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 1/4 cup Smucker's Orchard's Finest Pacific Grove Orange Marmalade Medley Instructions: FILL the lower pan of a double boiler with about 2 inches of water. Bring to a boil over medium-high heat. Reduce heat to low. BEAT egg yolks and orange juice in upper pan of double boiler with electric mixer on medium speed until mixture is thickened and doubled in volume, about 5 minutes. PLACE the upper pan over simmering water in lower pan of double boiler. (The water should not boil or touch the bottom of the upper pot. Whisk constantly or the eggs may begin to cook.) Gradually drizzle in butter, whisking until sauce is thickened and temperature reaches 160degreesF. Remove upper pan from heat. Whisk in marmalade, salt and cayenne pepper. Return to heat and heat through, stirring constantly. Serve over cooked asparagus or Eggs Benedict. TIP If a double boiler is not available, substitute a medium stainless steel bowl for the upper pan and a medium saucepan for the lower pan. Choose a bowl that has a diameter larger than that of the saucepan so that the bowl doesn't fall into the saucepan or touch the simmering water. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64114,"All-Purpose, Foolproof Pickle Brine 1/2 cup white wine vinegar 1/4 cup sugar 1 tablespoon kosher salt 1 teaspoon coriander seeds 1/4 teaspoon ground allspice 1 bay leaf 1 cinnamon stick 1 clove garlic, lightly crushed 1 cup vegetables, such as green beans, cucumber slices or radish wedges Instructions: In a medium saucepan, bring 1 cup water to a simmer over medium heat with the vinegar, sugar, salt, coriander, allspice, bay leaf, cinnamon and garlic. Take off the heat and let cool for 5 minutes. Pour the warm liquid over the vegetables or fruit and let it cool at room temperature. Cover and refrigerate. Store, covered, in the refrigerator, for 2 to 3 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64115,"Lemon-Garlic Chickpea Dip with Veggies and Chips 1 (15-ounce) can chickpeas, drained 1 clove garlic, cracked from skin 1 lemon, zested and juiced 4 to 5 sprigs fresh thyme leaves, stripped from stems Coarse salt and pepper A few drops hot sauce, to taste 1/4 cup extra-virgin olive oil, eyeball it 4 ribs celery from the heart cut into dipping sticks, 4 inches long 1/2 seedless cucumber, cut into sticks 1 red bell pepper, trimmed and cut into sticks 1/2 pint grape tomatoes 1 sack reduced fat gourmet chips (recommended: Terra brand Garlic and Onion Yukon Gold flavor potato chips (50 percent less fat than regular chips)) Instructions: Combine the chickpeas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip to a dish and surround with veggies and chips. That'll keep the munching going on until dinner! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64116,"4-Ingredient Blueberry Pie 2 refrigerated rolled pie crusts (homemade or store-bought) 3/4 cup sugar 6 cups blueberries 3 tablespoons all-purpose flour
Instructions: Adjust 2 racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put a baking sheet or pizza stone on the bottom rack. Combine the sugar with 4 cups of the blueberries in a medium saucepan. Bring to a simmer over medium heat, crushing up the berries with a wooden spoon to release their juices, and cook, stirring occasionally, until thick and reduced by half, 15 to 20 minutes. Remove from the heat and stir in the flour and the remaining 2 cups blueberries. Transfer to a bowl and cool completely, about 45 minutes. Meanwhile, fit one of the pie crusts into a 9-inch pie plate and fold and crimp the edges as desired. Refrigerate while you wait for the filling to cool. Line a baking sheet with parchment. Cut out as many stars as you can from the second pie crust. Arrange on the baking sheet. Bake on the upper rack until golden, about 10 minutes. Set aside to cool. Stir the cooled filling once and pour into the dough-lined pie plate; spread it out into an even layer. Place the pie on the preheated baking sheet, turn the oven down to 375 degrees F and bake until the crust in golden and the edge of the filling is bubbly, 55 to 60 minutes. Remove to a rack to cool. Press the stars into the filling, standing them up slightly. Let cool at least 2 hours before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64117,"Spicy Salmon Salad 1 1/2 tablespoons fennel seeds 1 teaspoon dried minced onion 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin 1/2 teaspoon dried oregano 1/2 teaspoon smoked paprika 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Two 6- to 8-ounce middle-cut skin-on salmon fillets (responsibly farmed) 1 tablespoon olive oil 2 handfuls arugula 2 handfuls spinach leaves 1/2 medium red onion, diced 1/2 fennel bulb, finely sliced, plus small handful fennel fronds 1 tablespoon balsamic vinegar, or more to taste Pinch of kosher salt Pinch of freshly ground black pepper 1 tablespoon olive oil Instructions: For the rub: Put the fennel seeds in a small bowl and crush lightly with the back of a wooden spoon. Add the dried onion, cayenne, cumin, oregano, paprika, salt and pepper and mix together. For the salmon: Spoon the rub onto the salmon fillets on both sides and rub in. (Don't do this more than 5 minutes ahead of cooking or it will start to affect the fish and soften it.) Heat a large pan over high heat, add the olive oil and heat until very hot. Add the salmon fillets skin-side down. Cook on high until the flesh turns opaque about halfway up the side of the fillets, about 5 minutes. Cover with a lid or an inverted frying pan. Turn the heat off and leave it for 5 minutes; the heat and steam will cook the top of the fish so it will be crisp on the bottom and cooked through. For the salad: Meanwhile, add the arugula and spinach to a bowl. Add the red onion to the center and scatter the fennel and fronds around the edges of the bowl. Drizzle the balsamic only on the red onion. Sprinkle the rest of the salad with salt and pepper and drizzle with the olive oil. Toss everything together. Add a heap of salad to 2 plates and top each with a salmon fillet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 64118,"How to Make Homemade Peanut Butter | Homemade Peanut Butter 15 ounces shelled and skinned AB's Roasted Peanuts, recipe follows 1 teaspoon kosher salt 1 1/2 teaspoons honey 1 1/2 tablespoons peanut oil 2 pounds in-shell raw peanuts (see Cook's Note) 2 tablespoons peanut oil 1 to 2 tablespoons kosher salt Instructions: Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months. Preheat the oven to 350 degrees F. Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated. Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to \cook\ and become crunchy as they cool. If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64119,"Lemon Cream Cupcakes 3/4 cup (1 1/2 sticks unsalted) butter, softened 1 1/2 cups sugar 6 large eggs 1/4 cup fresh lemon juice 2 1/4 cups cake flour or all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon grated lemon zest 3/4 cup cream cheese, softened Confectioners' sugar for dusting (optional) Instructions: Preheat the oven to 350 degrees. Spray the muffin tin with cooking spray. Combine the butter and 1 1/4 cups of the sugar in the large bowl and beat with the mixer on medium-high speed until fluffy. ADd the eggs and 3 tablespoons of the lemon juice and beat until well combined, scraping down the bowl once or twice as necessary. Mix in the flour, baking powder, slat, and 2 teaspoons of the lemon zest until just combined. In the small bowl, mash together the cream cheese, the remaining 1/4 cup sugar, the remaining 1 tablespoon lemon juice, and the remaining 1 teaspoon lemon zest until combined. Spoon about 3 tablespoons of the batter into each muffin cup. Place about 1 tablespoon of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach three-quarters of the way to the top of each cup). Bake until golden, about 20 minutes. Let the cupcakes cool in the pan for 10 minutes before turning over onto the wire rack to cool completely. Use the strainer to sift the tops with confectioners' sugar before serving if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64120,"Tandoori Chicken Salad 1 cup plain nonfat yogurt 2 teaspoons Garam Masala powder 1 teaspoon ground ginger 1 teaspoon minced garlic 1 teaspoon ground turmeric 1 teaspoon salt 1 jalapeno chili, stemmed, seeded and finely minced (optional) 4 skinless, boneless chicken breast halves, gently flattened and cut into strips 3 cups shredded iceberg lettuce (1 small head) 3 cups shredded red cabbage (1 small head) 1 cup sliced radishes (1 bunch) 2 cups sliced cucumber (1 large) 1 small bunch scallions, minced 1 cup loosely packed cilantro leaves, finely chopped 1 1/2 cups diced jicama 1 tablespoon vegetable oil 2 to 3 small lemons, juiced, or to taste Salt and freshly ground black pepper, to taste Instructions: Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables. Make the salad: In a large salad bowl combine all salad ingredients. In a nonstick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64121,"The Mooring Restaurant Chowder 1/2 cup salted butter 3 cups diced onions 1 cup all-purpose flour 1 quart minced sea clams 1 1/2 quarts natural clam juice 1 1/2 quarts half-and-half, or more or less depending on desired taste 1 pound diced, peeled potatoes Dash Spanish paprika Instructions: Make roux by melting butter over medium-low heat in a 1 1/2 gallon heavy stockpot. Add onions and saute until translucent. Reduce heat to low, add flour, and stir to blend. Cook for 2 to 4 minutes over low heat, stirring frequently. Set aside to cool. Make stock. In a separate pot, bring to a boil the clams and natural clam juice. Reduce the heat and let simmer for 15 to 20 minutes. In another large pot, cover potatoes with cold water. Bring to a boil and cook until soft. Drain and set aside. Add the hot stock to the cooled roux and whisk thoroughly until smooth. Slowly bring to a boil. Reduce heat and add cooked potatoes. Whisk in half-and-half, being careful not to smash potatoes. Simmer for 5 to 10 minutes. Serve in warm soup bowls and sprinkle with a dash of paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 64122,"Spiced Cocktail Nuts 3 cups mixed nuts (pecans, walnuts and almonds) 2 tablespoons butter 1 teaspoon fresh thyme leaves 1 teaspoon ground cumin 1/2 teaspoon ground mustard 1/4 teaspoon cayenne 1/4 teaspoon allspice 1/2 teaspoon white pepper 1 teaspoon kosher salt Instructions: Preheat the oven to 350 degrees F. Put the nuts in a mixing bowl and set aside. Put the butter into a small saucepan and place over medium heat. As the butter melts, add the thyme leaves, cumin, mustard, cayenne, allspice, and pepper. Allow to simmer for 1 minute. Pour the butter mixture over the nuts, add the salt and toss well to coat. Put the nuts onto a baking sheet in 1 layer. Put the pan into the preheated oven until the nuts are a golden brown, about 20 minutes. Remove and let cool. Serve immediately or keep in a sealed container for 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64123,"Goan Beef Curry with Vinegar: Beef Vindaloo 1 teaspoon cumin seeds 2 (1-inch) pieces cinnamon bark 6 whole cloves 4 whole black peppercorns 1 teaspoon ground turmeric 2 teaspoons paprika 1/2 teaspoon cayenne (more if you're feeling feisty!) 1 heaping tablespoon Ginger Garlic Paste, recipe follows If not using Ginger Garlic Paste, 6 cloves garlic, peeled and roughly chopped, and 1-inch thumb fresh ginger, peeled and roughly chopped 1/2 cup apple cider vinegar 3 tablespoons canola oil 1 medium red onion, sliced very thinly 1 serrano pepper, sliced in half 2 pounds boneless beef top sirloin, trimmed of all excess fat, cut into 1-inch cubes Kosher salt and freshly ground black pepper Serving suggestion: Cooked rice and chapatis (whole wheat griddle bread). 1/2 cup cloves garlic, whole 1/2 cup fresh ginger, peeled, 1/2-inch slices 1/4 cup canola oil Instructions: For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth. Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn. Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign! Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns. Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread). Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64124,"Pluot Galettes with Apple Mint and Calvados-Laced Whipped Cream 1 1/2 cups plus 3 tablespoons all-purpose flour 10 tablespoons plus 2 tablespoons cold butter, cut into pieces 1/2 teaspoon salt
1/4 to 1/3 cup ice water
1/4 cup almonds, ground in a food processor
1/4 cup granulated sugar, plus more for sprinkling on the pluots 2 1/2 to 3 pounds pluots (not too soft, not too firm), pitted and sliced
2 tablespoons chopped apple mint 2 eggs, beaten, for egg wash
Coarse turbinado sugar, for sprinkling One 8-ounce jar plum preserves 1 cup heavy whipping cream Superfine sugar, for sprinkling Dash of calvados
Instructions: Preheat the oven to 425 degrees F. Pulse together 1 1/2 cups of the flour, 10 tablespoons of the butter and the salt in a food processor. While pulsing, add just enough water for the dough to come together. Remove to a counter and knead a couple times. Wrap in plastic wrap and chill for 20 to 30 minutes. Remove the dough from the fridge and cut into four pieces. Roll out into 10-inch rounds on floured parchment paper and slide onto parchment-lined baking sheets. In a small mixing bowl, stir together the ground almonds, granulated sugar and the remaining 3 tablespoons flour. Sprinkle the mixture over the pastry rounds. In a medium mixing bowl, sprinkle the sliced pluots with some granulated sugar and half of the apple mint and toss. Place the pluots in the middle of each pastry round and gently fold the pastry up and around the fruit. Brush the top and edges of the dough with some egg wash and sprinkle with turbinado sugar. Dot the pluots pieces of the 2 tablespoons butter. Place in the oven and bake for 15 minutes, or until the crust is golden brown and the bottom is cooked through. While the galettes are baking, melt the plum preserves in a small saucepot, just to soften. Brush the melted preserves on the crusts as soon as the galettes come out of the oven, and sprinkle with the remaining apple mint. Whip the cream with an electric mixer. Add a sprinkle of superfine sugar and a dash of calvados and mix in. Dollop the galettes with whipped cream and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64125,"Cauliflower-Cheddar Soup 2 tablespoons unsalted butter 1 small onion, chopped 2 cloves garlic, smashed 1 small head cauliflower, florets chopped 1 bay leaf 1 teaspoon chopped fresh rosemary Kosher salt and freshly ground pepper 3 tablespoons all-purpose flour 4 cups low-sodium chicken broth 1 cup milk 1 1/2 cups grated white cheddar cheese 1 tablespoon dry sherry Freshly grated nutmeg Cheese straws, for serving Instructions: Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf. Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick. Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64126,"Momma's Shrimp and Tada Salad 2 cups medium shrimp, peeled and deveined 5 to 6 medium potatoes, peeled and diced 5 to 6 eggs 1/2 medium green bell pepper 1/2 medium red bell pepper 1 stalk celery 1/2 cup sweet pickle relish 1 to 2 teaspoons prepared yellow mustard 1 teaspoon ground thyme or fresh leaves 1/2 teaspoon garlic powder Sprinkle paprika Hot sauce (optional-if you like it hot!) 1/3 cup to 1/2 cup mayonnaise, to taste Lettuce or fresh greens, for serving Instructions: Add the shrimp to boiling, salted water and cook 2 to 3 minutes (cook too long and they'll get chewy, then mushy). Boil the diced potatoes separately or in the shrimp water until tender but still firm, 10 to 15 minutes. Meanwhile, boil the eggs until hard, about 10 to 15 minutes. Allow all to cool while you dice the peppers and celery. Dice the eggs and combine all of the remaining ingredients, adding the mayonnaise last, so you can control the texture of the salad. Chill and serve over a bed of lettuce or other fresh greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64127,"Oysters in the Pink 2 eggs, at room temperature 3/4 cup milk 2/3 cup beer 1/4 teaspoon salt 1 cup flour Melted butter or vegetable oil, for cooking crepes 1/2 pound unsalted butter 4 tablespoons flour 1 cup half-and-half, whole milk may be substituted 10 fresh sage leaves, sliced 1 1/2 tablespoons tomato paste 1 quart Maryland oysters, drained, reserve liquor Salt Cayenne pepper 1/2 cup sliced fresh green onions 1 ounce prosciutto, minced 1/2 cup grated dry-type cheese, such as Parmesan 1/2 cup seeded, diced fresh tomatoes Instructions: For the crepes: in a food processor or blender, combine eggs, milk, beer, salt, and flour and process until mixture is smooth, approximately 2 minutes. Cover and referigerate for at least 2 hours. Using melted butter or vegetable oil, lubricate a 10-inch, nonstick pan and heat to medium-hot. Pour 2 ounces of batter in the pan and swirl until bottom of pan is covered. Cook until the top appears dry and the bottom has begun to brown. Turn and brown the other side lightly. Stack with a piece of waxed paper between each. Repeat with rest of the batter. For the oysters: melt the butter in large saute pan. Add flour and stir constantly until butter and flour are bubbling. Add the half-and-half, stirring constantly. Add the sage leaves, and stir in the tomato paste. Add the oysters and their liquor, and cook for about 2 minutes. Add salt and cayenne, to taste. Add green onions, prosciutto, and grated cheese. Gently fold in the fresh tomatoes. Filling should be quite thick (if too thick, add more cream or oyster liquor). Preheat the oven to 350 degrees F. Arrange 1 crepe on a flat surface, add about 1/4 cup of oyster mixture to bottom end of crepe and roll. Place crepe seam side down in buttered baking dish. Continue with rest of crepes, spoon some of the sauce on top of the crepes. Bake in preheated oven for approximately 15 minutes until hot. Garnish as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64128,"Blue Cheese Spinach Orzo Sauce 3 tablespoons butter 3 tablespoons flour 1 cup milk 1 pound orzo, cooked and cooled 3 cups crumbled blue cheese 1 tablespoon salt and white pepper blend 2 cups fresh spinach 1 cup diced tomato Instructions: In a saucepan over medium-high heat, add the butter to melt. Once the butter has melted, reduce the heat, add the flour and stir to create a roux; the roux should be pale blond in color. Once the roux is made, reduce the heat again to low, add the milk, stirring into the roux and cooking until the roux has thickened. Finally, add the blue cheese, 1 cup at a time, until all the cheese has been added and well blended. Season with the salt and pepper blend. Remove from the heat and continue to stir to ensure consistency.
Once the sauce has been prepared, add the orzo, spinach and tomatoes and stir to incorporate into the cream sauce. Allow the orzo to warm with the sauce, then remove from the heat and serve. This has a shelf life of 5 days. ","[Chardonnay, Barolo, Cabernet Franc, Tempranillo]" 64129,"Oxtail Tostadas 2 tablespoons olive oil 6 large or 10 small pieces oxtail Kosher salt and freshly cracked black pepper
2 onions, large dice
3 carrots, large dice
1 head celery, large dice
15 dried guajillo chiles
6 cloves garlic
2 sprigs fresh tarragon
6 to 8 sprigs fresh thyme
5 sprigs fresh Italian parsley 1 tablespoon black peppercorns
5 avocado leaves
1 quart chicken bone broth
One 12-ounce bottle Mexican cola
1 cup veal demi-glace
3 tablespoons roughly chopped fresh cilantro 1/2 large red onion, thinly sliced 1 Fresno cl, thinly sliced
1 teaspoon kosher salt
1 cup apple cider vinegar
2 avocados, very ripe, pitted Juice of 1 lime 1 cup sour cream
1 cup milk
1 tablespoon kosher salt
1/2 tablespoon chopped fresh cilantro
Canola oil, for frying 16 fresh corn tortillas
Kosher salt 1/4 green cabbage, thinly sliced
1/4 red cabbage, thinly sliced
3 to 4 radishes, thinly sliced
One 8-ounce piece Cotija cheese, for grating
Lime wedges, for serving
Instructions: For the oxtail braise: Heat the olive oil in an 8- to 10-quart stovetop pressure cooker. Meanwhile, sprinkle the oxtails generously with salt and pepper and add to the oil. Sear the oxtails on both sides, about 5 minutes per side. Add the onions, carrots, celery, guajillo chiles, garlic, tarragon, thyme, parsley, black peppercorns, avocado leaves, bone broth, Mexican cola and demi-glace. Lock on the pressure cooker lid and pressure cook at high pressure for 30 minutes. Carefully quick-release the pressure, then unlock the lid and open. Place the oxtails in a shallow dish. Strain the liquid from the pressure cooker and pour into a medium saucepan. Put over medium-high heat and bring to a boil. Meanwhile, once the oxtails are just cool enough to handle, carefully remove the meat from the bone and shred. Add the shredded oxtail to the sauce and stir to combine. Taste and adjust the seasoning with salt. Just before serving, stir in the cilantro. For the quick pickled red onion and Fresno: Add the red onion, Fresno and salt to a small bowl. Pour the apple cider vinegar over the top and allow to sit and quick-pickle while you get the rest of the toppings ready. Drain prior to serving. For the crema: Add the avocado flesh, lime juice, sour cream, milk, salt and cilantro to a blender and blend until combined. Pour into a squeeze bottle and set aside until ready to serve. For serving: Preheat a fryer or a large Dutch oven filled with 3 inches of oil to 350 degrees F. Line a sheet tray with a wire rack. Add the corn tortillas to the heated oil and fry until golden brown on both sides, about 1 minute per side. Drain on the wire rack. Season with salt. Combine the green and red cabbage in a bowl and toss until just combined. Place the tostadas on a plate. Top with a generous amount of avocado crema, oxtail with sauce, cabbages, pickled onions and Fresno, sliced radishes and freshly grated Cotija. Serve with the lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64130,"Chicken Bolognese with Penne 2 tablespoons olive oil 1 pound ground chicken 1/2 cup finely chopped red onion 4 cloves garlic, minced 1/2 cup finely chopped carrots 1/2 cup finely chopped celery 1 tablespoon thyme leaves Pinch chili flakes 1/2 cup dry white wine 2 cups tomato sauce 1/2 cup tomato juice Salt and freshly ground black pepper 1 pound penne pasta 1/2 cup grated Parmesan, plus more for garnish 1/4 cup chopped fresh parsley leaves Instructions: Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated. Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper. Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves. ","[Barolo, Barbaresco, Chianti, Rioja]" 64131,"Rosemary Dijon Brisket with Au Gratin Potatoes 1 deckle-on beef brisket (10 to 12 pounds) 2 tablespoons salt
2 tablespoons ground black pepper
1/2 cup Dijon mustard
1/2 cup whole-grain Dijon mustard
4 stalks fresh rosemary, chopped, plus 4 stalks fresh rosemary, left whole
1 bunch fresh parsley, chopped
8 cloves garlic, finely chopped
3 tablespoons onion powder
1 cup red wine vinegar
1/2 cup lemon juice
Au Gratin Potatoes, recipe follows Five 7- to 12-ounce russet potatoes, such as Idaho One 12-ounce can coconut milk
2 tablespoons margarine, plus more for greasing
1 bunch fresh thyme, leaves stripped from stems
1 teaspoon salt
1/2 teaspoon ground black pepper
Instructions: Preheat the oven to 225 degrees F. Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket. Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes. Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry. Preheat the oven to 375 degrees F. Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]

" 64132,"Poached Pears with Dessert Wine Sauce 2 cans pears in syrup 1 cup port wine 1/2 cup sugar 1 star anise, optional 1 cinnamon stick, ground, or ground cinnamon, to taste 1 tablespoon vanilla extract 1 sprig fresh rosemary 1 lemon, juiced 1 orange, zested 1/3 cup raspberry filling Whipped topping, for garnish Fresh mint sprigs, for garnish Instructions: Strain pears and discard syrup; set pears aside. Combine all ingredients, except the pears and raspberry filling, in a non-reactive saucepan and bring to a boil over high heat. Reduce the heat to a gentle simmer and add the pears. Add enough cold water to cover pears and simmer for 15 to 20 minutes. Once thickened, remove pears and chill. Add raspberry filling to port syrup and bring to a boil. Cook until reduced to the consistency of a glaze. Remove from heat and let cool to room temperature. Spoon pears into bowls and top with glaze. Garnish with whipped topping and fresh mint, if desired. ","[Barsac, Tawny Port, Moscato, Vin Santo]" 64133,"West African Peanut Stew 2 tablespoons peanut or canola oil 1 large fryer chicken, cut into stewing pieces Kosher salt and freshly ground black pepper 1 large onion, diced 4 cloves garlic, minced 1 tablespoon minced fresh ginger 2 chicken bouillon cubes One 14.5-ounce can tomato sauce 1 teaspoon tomato paste 1 1/2 cups all-natural peanut butter 1 Scotch bonnet pepper, sliced and seeds removed 2 large sweet potatoes, peeled and cut into 1-inch pieces 2 Roma tomatoes, diced 1 small bunch collard greens, stems removed, leaves sliced Hot cooked rice, for serving, optional Instructions: Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes. Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes. Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.) Serve warm with hot cooked rice, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 64134,"City Fried Chicken 1 pound boneless, skinless chicken breast, cut into 8 pieces and lightly pounded Coarse salt and cracked black pepper 2 egg whites, beaten 2 tablespoons grated Parmesan 1/4 cup chopped parsley 1 tablespoon finely grated lemon zest (I use a rasp) 1 cup all-purpose flour, for dusting 2 teaspoons extra-virgin olive oil 1 lemon, cut into 8 wedges Instructions: Season chicken generously with salt and pepper on both sides. Place egg whites in a shallow dish or plate. Whisk in cheese, parsley, and lemon zest. Dredge each chicken piece through the egg mixture, shaking off excess, and set in flour. Shake the plate so chicken pieces get coated, turn chicken over and repeat. Shake off all of the excess flour. Lay on a cookie sheet lined with parchment and set next to stove. Heat oil in a 12-inch non-stick pan over medium high heat. When hot but not smoking, add chicken and cook, turning once, until golden and cooked through, about 2 minutes per side. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64135,"Turkey Re-Hash 8 ounces breakfast sausage 1/2 onion, chopped 1/2 jalapeno pepper, minced 1/2 cup chopped red bell peppers 1 1/2 cups cubed and cooked red bliss potatoes 1 (14 to 15-ounce) can black beans, drained 2 cups cubed cornbread 1 to 2 cups cubed cooked turkey Dash cayenne pepper Kosher salt Freshly ground black pepper 8 ounces breakfast sausage 1/2 onion, chopped 1/2 jalapeno pepper, minced 1/2 cup chopped red bell peppers 1 1/2 cups cubed and cooked red bliss potatoes 1 (14 to 15-ounce) can black beans, drained 2 cups cubed cornbread 1 to 2 cups cubed cooked turkey Dash cayenne pepper Kosher salt Freshly ground black pepper Instructions: Place the sausage into a 10-inch cast iron skillet and set over medium-high heat. Cook, breaking the sausage into pieces with a spatula or spoon, until it begins to give up some of its fat, about 2 to 3 minutes. Add the onions, jalapeno and bell peppers to the sausage and cook until soft and translucent, approximately 5 to 6 minutes. Add the potatoes to the skillet and increase the heat to high. Cook until the potatoes have browned slightly, approximately 3 to 4 minutes. Add the black beans, cornbread, and turkey and cook until the hash is heated through. Season with cayenne, salt, and pepper and serve immediately. Place the sausage into a 10-inch cast iron skillet and set over medium-high heat. Cook, breaking the sausage into pieces with a spatula or spoon, until it begins to give up some of its fat, about 2 to 3 minutes. Add the onions, jalapeno and bell peppers to the sausage and cook until soft and translucent, approximately 5 to 6 minutes. Add the potatoes to the skillet and increase the heat to high. Cook until the potatoes have browned slightly, approximately 3 to 4 minutes. Add the black beans, cornbread, and turkey and cook until the hash is heated through. Season with cayenne, salt, and pepper and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 64136,"\Greek\ Key Lime Pie 5 egg yolks 1 cup Dannon Oikos Greek yogurt, vanilla* 14-oz sweetened condensed low fat milk 1/4 cup freshly squeezed lime juice or key lime juice 1 tablespoon lime zest 9-inch prepared graham crust Low-fat whipped cream for topping

• use instead of cream cheese! 80% less fat Instructions:

1. Preheat oven to 350 degrees F. 2. Blend or whisk together the egg yolks, Dannon Oikos Greek yogurt, condensed milk, lime juice and zest. Pour filling into graham cracker crust and bake for 15 to 18 minutes until set. 3. Cool in refrigerator for at least one hour before topping with whipped cream and a slice of lime. Oikos is a registered trademark of Stonyfield Farm, Inc. used under license by The Dannon Company, Inc ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64137,"Parmesan-Stuffed Strawberries 12 strawberries 4 ounces Parmesan, cut into small chunks Balsamic reduction, for drizzling Instructions: Use a small paring knife to hull and core the strawberries, removing a bit extra from the center. Stuff each strawberry with a few pieces of Parmesan until filled. Lay the strawberries on a large platter and drizzle with the balsamic reduction. ","[Chardonnay, Pinot Grigio, Vermentino]" 64138,"Easy Pork Chops 2 cups all-purpose flour 2 teaspoons freshly ground black pepper, plus more for sprinkling
   2 teaspoons seasoning salt 1/2 teaspoon kosher salt, plus more for sprinkling
   16 bone-in breakfast chops
   1/2 cup vegetable oil
   3 tablespoons salted butter
   Instructions: Preheat the oven to 200 degrees F. Mix together the flour, black pepper, seasoning salt and salt on a plate. Sprinkle the pork chops with a little salt and black pepper on both sides, then, one at a time, dredge in the flour mixture and set aside. Heat the vegetable oil and butter in a large skillet over medium-high heat. When the butter has melted and the oil is hot, cook the pork chops in groups of 4, until golden on both sides, 5 to 6 minutes total. Keep the chops warm in the oven until they are all cooked, then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64139,"Lemon Blueberry Snacking Cake 1 1/4 cups fresh blueberries 1 tablespoon lemon juice 1 tablespoon granulated sugar Nonstick cooking spray, for the pan 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2/3 cup whole milk, at room temperature 1/4 cup lemon zest plus 1/3 lemon juice (from 3 to 4 lemons) 1 tablespoon vanilla extract 1 cup (2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 4 large eggs, at room temperature Lemon Cream Cheese Frosting, recipe follows 3/4 cup fresh blueberries 8 ounces cream cheese, at room temperature 1/4 cup (4 tablespoons) unsalted butter, at room temperature 2 tablespoons lemon zest 2 teaspoons vanilla extract 4 cups confectioners' sugar Instructions: To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature. For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside. Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside. Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside. Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined. With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter. Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack. Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries. Slice and serve immediately or cover and leave at room temperature until ready to serve. Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64140,"Churros French Toast with White Chocolate-Orange Ganache Six 1 1/2-inch slices day-old pain de mie bread, crusts removed 1 cup sugar, plus 2 tablespoons
   2 teaspoons ground cinnamon
   1/4 teaspoon ground star anise
   3 large eggs
   2 large egg yolks
   2 cups half-and-half
   1 teaspoon pure vanilla extract
   1/4 cup canola oil
   4 tablespoons (1/2 stick) unsalted butter 1 1/2 cups heavy cream 1/4 cup almond butter
   8 ounces white chocolate, coarsely chopped
   2 teaspoons finely grated orange zest
   Instructions: For the French toast: Preheat the oven to 275 degrees F. Cut each slice of bread lengthwise into thirds (18 pieces total). Transfer to a baking rack set over a baking sheet and bake for 30 minutes to dry out. Remove from the oven and let sit for another 30 minutes before making the French toast. Meanwhile, make the ganache: Whisk the heavy cream and almond butter together in a small saucepan, and bring to a simmer over low heat, stirring occasionally?the mixture doesn't have to be completely smooth. Remove from the heat, cover, and let steep for 10 minutes. Put the white chocolate in a heatproof bowl. (If the cream has cooled off significantly, reheat it nearly to a simmer.) Strain the hot cream over the chocolate through a fine strainer, add the orange zest, and let sit for 1 minute. Whisk until smooth. Keep warm. Continue with the French toast: Whisk together the 1 cup sugar, cinnamon and star anise in a shallow baking dish. In a bowl, whisk together the eggs, egg yolks, 2 tablespoons sugar, half-and-half and vanilla extract until very smooth. Transfer to a second shallow baking dish. Working in batches to avoid crowding the pan later on, soak the bread until saturated, turning a few times, about 3 minutes total. In a large nonstick skillet over medium heat, heat half of the oil and half of the butter until melted and shimmering. In batches, add the soaked bread and cook, turning, until golden brown on all sides, about 30 seconds per side. Immediately remove from the pan, toss in the spiced sugar, and transfer to a platter. Repeat with the remaining oil, butter and bread. Serve the churros warm with the ganache for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64141,"Leftover Oatmeal Bread 1 package active dry yeast 11 ounces bread flour, plus extra for kneading 1/4 cup toasted uncooked old fashioned rolled oats, plus 1 tablespoon, divided 1 teaspoon kosher salt 12 ounces leftover, cooked old fashioned rolled oats, at room temperature 1/4 cup warm water 2 tablespoons agave syrup 1 tablespoon olive oil, plus extra for bowl and pan 1 large egg yolk 1 tablespoon water Instructions: Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside. Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition. Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour. Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight. Heat the oven to 350 degrees F. Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64142,"Grilled Tomatoes with Scallions, Chives and Ricotta 7 to 8 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar
1 large clove garlic, grated
Zest and juice from 1 small lime
Kosher salt and freshly ground black pepper 16 to 20 medium tomatoes, such as Roma and vine-ripened, halved
12 scallions, stems trimmed
3 sprigs fresh thyme
1 small bunch chives
1 cup (8 ounces) fresh ricotta Pinch sugar
Instructions: Preheat the grill or a grill pan to medium-high heat. In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning. Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes. Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 64143,"Baked Apples with Almond Butter and Creme Anglaise 4 apples 1/2 pound softened butter 1 cup sugar 1 cup almond powder 1 teaspoon cinnamon 8 ounces light cream 1 vanilla bean or 1 teaspoon vanilla extract 2 ounces sugar, plus 2 ounces 6 egg yolks Pinch salt Instructions: Preheat oven to 350 degrees F. Begin by scoring very small thin lines around the sides of the apples using a zester, this is to prevent the apple from exploding while cooking. Remove the cores from 1 end, using a melon baller, making sure not to go completely through the apples. To make the mixture, combine the softened butter, sugar, almond powder, and the cinnamon, and mix until all ingredients are combined. Stuff the apples with the butter mixture, and cook for 40 minutes. While the apples are baking, combine the cream, vanilla, and 2 ounces sugar in a saucepot, and bring to a boil. In a separate bowl, combine the egg yolks, remaining 2 ounces sugar, and blend until smooth. Once the cream has come to a boil, temper egg yolks with approximately 1/2 of the cream, making sure to whisk constantly. Return the tempered yolks to the cream mixture. Cook the sauce over low heat, stirring constantly, until it thickens and coats the back of a spoon. Strain the sauce into a container, and then cool in the refrigerator or in an ice-water bath. To serve, plate each warm apple on a dessert plate, and add a drizzle of the cream sauce around and on top of each apple. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 64144,"Round 2 Recipe - Corn Puddings 1 tablespoon butter 1 cup Corn Salad reserved from Corn Salad recipe 2 large eggs 1/2 cup milk 1 teaspoon sugar 1/2 teaspoon vanilla extract Kosher salt 1/4 cup grated Cheddar Instructions: Preheat the oven to 350 degrees F. Butter 4 (8-ounce) ramekins. Have a baking pan large enough to fit the ramekins ready. Divide the Corn Salad evenly among the ramekins. In a bowl, whisk together the eggs, milk, sugar, vanilla, and salt, to taste. Pour the egg mixture evenly among the ramekins and top each with a tablespoon of cheese. Arrange the ramekins in the baking pan and put the pan in the oven. Pour in enough hot tap water to come halfway up the ramekins. Bake until set, about 30 to 35 minutes. Remove from the oven and serve hot. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 64145,"Cranberry-Orange Conserve 1 quart unfiltered cranberry juice 1/4 cup apple cider 1 cup sugar Peel of 1 orange, cut in large strips 1 tablespoon grated ginger 2 bay leaves 1 cup hazelnuts, toasted 1 tablespoon balsamic vinegar 1 pound fresh cranberries Instructions: In a medium saucepan, combine cranberry juice, apple cider, sugar, orange peel, ginger and bay leaves. Simmer until the mixture is reduced by half, about 20 minutes. Add the nuts, vinegar and cranberries. Continue to cook until the cranberries burst, about 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 64146,"Fattoush-ish Salad 1/2 cup cracked bulgur wheat 3 tablespoons extra-virgin olive oil Zest and juice of 1/2 lemon 2 tablespoons white wine vinegar 1 teaspoon honey Kosher salt and freshly ground black pepper 1 head romaine, finely shredded 2 plum tomatoes, finely chopped 1/2 red bell pepper, finely chopped 1/2 cup loosely packed fresh parsley leaves 4 scallions, sliced Small handful fresh mint leaves Instructions: Bring the bulgur and 1 cup water to a simmer in a small saucepan. Reduce the heat to a low simmer, cover and cook until all the water is absorbed and the bulgur is tender and fluffy, 12 to 15 minutes. Let cool completely. Put the oil, lemon zest and juice, vinegar, honey, 1/2 teaspoon salt and a few grinds of pepper in a small jar or container with a lid. Secure the lid, and shake to combine. Put the romaine, tomatoes, bell peppers, parsley, scallions, mint and cooked bulgur in a large bowl. Add the vinaigrette, and toss. Season to taste with salt and pepper ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64147,"Marshmallow Pops 1 pound chocolate-almond bark or white chocolate-almond bark (or both) Blue candy melting wafers, for coating Orange candy melting wafers, for coating 12 regular marshmallows
1/2 cup chopped pecans 4 graham crackers, crumbled
Crushed chocolate sandwich cookies, such as Oreos, for topping Assorted sprinkles, such as blue, chocolate and rainbow, for topping Instructions: Melt the chocolate- or white chocolate-almond bark (or both) in a double boiler (melt separately if using both). Next, melt the blue and orange candy melting wafers separately in double boilers. Stir them all until they are nice and smooth. These will be your marshmallow coatings. One by one, dip the very tip of each lollipop stick into one of the coatings. Then stick that end of the stick into a marshmallow until it's not quite all the way through. Repeat with the rest of the marshmallows, standing them up as you go. Next, roll each marshmallow in the coating of your choice, and then tap the stick gently on the side of the double boiler to get rid of the excess. Using your fingers, sprinkle the topping of your choice all over the coating. For a rocky road version, dip in the chocolate and roll in the chopped pecans. For a s'mores version, dip in the chocolate and roll in the graham cracker crumbs. For a cookies and cream version, dip in the white chocolate and roll in the crushed chocolate sandwich cookies. Set the pops, stick-side up, on a piece of waxed paper, or stick them into florist foam (used to make flowers stand up). ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 64148,"Basil and Lime Sorbet 1 wineglass water (about 5 ounces) 1 wineglass sugar (equal in weight to the water) 5 to 6 limes, zested 1 glass lime juice 1 very large bunch basil, pounded to a puree Instructions: Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 64149,"Pepperoni Pizza Bites with Homemade Marinara Sauce Extra-virgin olive oil 1 pound refrigerated pizza dough 2 tablespoons minced garlic (about 2 large cloves)
2 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley
All-purpose flour, for dusting 6 ounces sliced pepperoni 2 1/2 to 3 cups shredded low-moisture mozzarella (about 12 ounces)
Marinara Sauce, for serving, recipe follows 1 tablespoon extra-virgin olive oil 1/4 cup finely diced yellow onion (about 1/2 small onion)
1 teaspoon kosher salt
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons tomato paste
1/2 teaspoon dried oregano
Pinch crushed red pepper One 26-ounce box chopped tomatoes, such as Pomi
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes. In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside. Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip. Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet. Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes. Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce. Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 64150,"Guid-Moc-Shoe 3 fresh corn on the cob, preferably white, with husk 1 red bell pepper, diced 1 green bell pepper, diced 1/4 pound bacon, diced 1 red onion, diced 1 yellow onion, diced 1/2 jalapeno, diced 3 celery stalks, diced 3 tablespoons all-purpose flour 1/4 cup white wine 3/4 cup low-sodium chicken stock 1 tablespoon salt 1 tablespoon freshly ground black pepper 1/4 cup Roma tomatoes, diced Instructions: Lightly oil the corn and slightly roast on a grill or grill pan. Meanwhile, char the bell peppers on an open burner flame, or oil them lightly and char under the broiler. Let corn cool and cut kernels from husk. Peel and dice the bell peppers. In a large saute pan over medium heat, add bacon and cook until crispy, then remove from pan and drain on a paper towel-lined plate. Add onions, jalapeno pepper and peppers to bacon fat; saute for 3 minutes. Then add corn and celery and saute until celery is al dente. Add flour and stir until lightly browned. Add white wine and chicken stock. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64151,"Smoked Salmon with Quail Egg 3/4 pound fresh fluke fillet 1 heaping tablespoon chopped chives plus 12 whole chives for garnish 3/4 teaspoon wasabi paste (available at Japanese specialty stores) 6 1/2 teaspoons lemon juice 1 1/2 teaspoons Japanese ground red pepper (available at Japanese specialty stores) Salt 6 tablespoons coarsely-cut fresh ginger 6 large egg yolks 6 tablespoons peanut oil 6 tablespoons heavy cream 1 sheet nori (Japanese seaweed) or 1 to 2 tablespoons nori sprinkles 3 cups loosely-packed mixed greens (such as chicory, red leaf lettuce and sprouts), torn into small pieces 3/4 teaspoon toasted sesame seeds 6 quails' egg yolks (raw) 9 drops dark sesame oil 1/2 pound top-quality smoked salmon, cut in 6 broad, thin slices Instructions: On a work surface using two Japanese cleavers or a very sharp knife, chop fluke to a coarse paste. Add chopped chives, wasabi paste, 2 teaspoons of the lemon juice and 1/2 teaspoon of the Japanese red pepper. Mix well and season to taste with salt. Transfer to a plate, cover and refrigerate. In food processor combine ginger and egg yolks; process 10 seconds. Add remaining 4 1/2 teaspoons lemon juice. With motor running, add oil drop by drop until sauce emulsifies then heavy cream in a slow stream. Season to taste with salt, transfer to a small bowl, cover and refrigerate at least 30 minutes. Toast nori sheet 8 inches from gas flame, 20 seconds per side or until crisp. Use scissors to snip nori into very thin strips. To serve, arrange a mound of fluke mixture on each of 6 chilled dinner plates; make a deep indentation in center and fill with quail's egg yolk. Cover fluke and yolk completely with salmon slice. In a bowl toss greens with enough ginger dressing to moisten; add 1/4 teaspoon red pepper, sesame oil, salt to taste and mix well. Mound about 1/2 cup of salad next to salmon and sprinkle with sesame seeds. Stir ginger sauce well and pass through a fine strainer into a pouring cup. Pour sauce around salmon and garnish with nori strips. Cross 2 chives on top of salmon and dust rim of plate with a pinch of red pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64152,"Kid Cocktails 6-8 ounces water 2 sprigs mint, plus more for garnish 1 oz fresh lime juice .5 oz simple syrup 3 ounces ruby grapefruit juice 1 tsp grenadine 1/2 tsp lemon juice 3 ounces ginger ale Instructions: LIMEADE: Muddle mint, combine with water, lime juice & simple syrup. Serve over ice. PINK DRINK: Combine ingredients and serve over ice. ","[Chardonnay, Sauvignon Blanc, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fresh Berries 1 (8 oz) round of brie cheese 1/4 cup honey 1/4 cup berry jam (such as raspberry or strawberry" 64153,"Green Salad with Pickled Shallots 1 cup chopped walnuts 1/4 cup apple cider vinegar 1 tablespoon honey Kosher salt 1 large shallot, thinly sliced 2 heads Boston lettuce, torn 1 head red leaf lettuce, torn 1 small head radicchio, torn 2 tablespoons sour cream 2 tablespoons extra-virgin olive oil 2 teaspoons dijon mustard Freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet. Bake until toasted, 6 to 7 minutes. Let cool. Make the pickled shallot: Combine the vinegar, honey and 3/4 teaspoon salt in a small microwave-safe bowl. Microwave until hot, about 30 seconds. Add the shallot and let sit 15 to 20 minutes. Combine the lettuces and radicchio in a large bowl. Remove the shallot from the pickling liquid and add to the salad along with the toasted walnuts. Whisk the sour cream, olive oil and mustard into the pickling liquid; season with pepper. Drizzle over the salad, season with salt and pepper and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64154,"Skinny Cheesecake PAM? Original No-Stick Cooking Spray 1/2 cup graham cracker crumbs 1-1/2 cups fat free small curd cottage cheese 1 cup Egg Beaters? Original (1 cup = 8 oz) 1/2 cup granulated sugar 4 ounces fat free cream cheese, softened (4 oz = 1/2 of 8-oz pkg) 1/4 teaspoon grated lemon peel 1 tablespoon fresh lemon juice Assorted fresh fruit, optional Instructions: Preheat oven 325 degrees F. Spray bottom and sides of 9-inch square baking dish with cooking spray. Sprinkle graham crumbs evenly onto bottom and up sides of baking dish. Place cottage cheese and Egg Beaters in blender container; cover. Blend until smooth. Add sugar, cream cheese, lemon peel and juice; cover. Blend until smooth. Pour into prepared baking dish. Bake 50 minutes, or until center is set and top is lightly browned. Cool in dish on wire rack; cover. Refrigerate at least 2 hours or until chilled. Cut into 9 squares to serve. Garnish with fruit, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64155,"Lime Leaf Chicken Salad with Lime Aioli, Crunchy Lime Topping On Charred Tomato-Brown Rice Pilaf 1 cup vegetable oil 1 to 2 teaspoons Dijon mustard 2 lime leaves, finely chopped 1 egg yolk* Juice of 1 lime Salt One 3 to 4-pound whole chicken 5 lime leaves, broken 3 stalks celery 2 onions, roughly chopped 2 bay leaves 1 teaspoon whole black peppercorns Salt 1 cup celery hearts (about 6 stalks), finely diced 3 tablespoons olive oil 3 green onions, whites minced and green tops cut into thin rings
Zest and juice of 1 lime
Salt Olive oil 2 large tomatoes, quartered 1 teaspoon sugar Salt and pepper 1 tablespoon vegetable oil 1 shallot, finely diced 1 bay leaf 1 1/2 cups brown rice 1 tablespoon soy sauce Celery leaves from hearts, roughly torn by hand 4 teaspoons olive oil Instructions: For the lime aioli: Place the vegetable oil, mustard, limes leaves, egg yolk and lime juice in a tall container. Blend the ingredients using a hand blender until the lime aioli becomes thick. Place the mixture in a bowl, season with salt, cover and place in fridge. For the chicken salad: Place the chicken, limes leaves, celery, onions, bay leaves, peppercorns, some salt and 10 cups cold water in a large pot and bring to a boil. Once the water comes to a boil, lower the heat to a simmer and skim the impurities. After about 1 hour, turn the heat off and allow the chicken to rest for 30 minutes. Remove the chicken from the broth and remove the skin. Strain and reserve 3 3/4 cups chicken stock for the brown rice pilaf. Refrigerate or freeze the remaining stock. Once the chicken has cooled, shred the chicken meat by hand and place in a bowl. Mix the lime aioli with the shredded chicken meat, season with salt and place in the fridge until assembly. For the crunchy lime topping: Place the celery, olive oil, green onions, lime zest and juice in a small bowl. Season with salt, mix and reserve for assembly. For the charred tomato: In a cast-iron pan, heat a couple tablespoons olive oil over medium to high heat. Season the tomatoes with sugar, salt and pepper. Sear the tomatoes on both sides until charred, remove from the heat and reserve until assembly. For the brown rice pilaf: Heat the vegetable oil in a wide, tall-rimmed pot over medium heat. Add the shallots and cook until tender and translucent. Add the bay leaf and rice and stir to coat the rice in oil. Add the reserved 3 3/4 cups chicken stock and the soy sauce and stir. Bring to a boil, then reduce the heat to a low simmer and place the lid ajar over the pot. Cook until rice is tender, 30 to 40 minutes, then fluff with a fork and set aside. To assemble the lime leaf chicken salad: Place some brown rice pilaf on the bottom of each serving plate. Place 2 pieces of charred tomato on each plate over the pilaf. Place equal amounts of lime leaf chicken salad on top of the charred tomatoes. Spoon the crunchy lime topping over. Garnish each plate with celery leaves and drizzle of olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64156,"Grilled Basil-Marinated Chicken 1 tablespoon olive oil 1 tablespoon red wine vinegar 1 tablespoon chopped basil leaves, plus 4 sprigs for garnish 1 tablespoon finely chopped red onion 2 teaspoons kosher salt 1 teaspoon whole black peppercorns 1 clove garlic, chopped 4 boneless, skinless chicken breast halves (about 2 pounds) Instructions: Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours. When ready to cook, build a charcoal fire or preheat gas grill. Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64157,"Chicken Milanese 1 pound thin-cut boneless skinless chicken breasts 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 clove garlic, minced or pressed through garlic press (or 1/4 teaspoon granulated garlic) 2 slices whole wheat bread (or sub 1 cup panko breadcrumbs) Kosher salt and black pepper 1 large egg 1/4 cup all-purpose flour 1/4 cup vegetable oil Instructions: Marinate the chicken breasts in the olive oil, balsamic vinegar and garlic in a medium bowl for 15 minutes.
Place the bread in a food processor and pulse until medium-size crumbs are formed, about 10 pulses. Season with salt and pepper. Transfer the breadcrumbs (or panko) to a shallow baking dish or rimmed plate and set aside.
Whisk the egg in a medium bowl and place the flour on medium plate. Dip a piece of the chicken in the flour, then the egg and then the breadcrumbs, lightly pressing down on the chicken and then turning it over to coat the other side. Set the breaded cutlet on a plate and repeat with the remaining pieces of chicken.
Heat the vegetable oil in a large frying pan over medium-high heat. Add the cutlets to the pan and cook until brown on each side and cooked through, about 8 minutes total. Use a spatula to transfer the chicken to a paper-towel-lined plate to blot before serving. Serve with some greens on the side - baby spinach, arugula and chopped endive are all good choices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64158,"Lemon Rose Bundt Cake with Mini Rose Bundt Cakes Nonstick spray 2 boxes lemon cake mix 2 boxes packaged lemon pudding mix (not instant) 6 eggs 1 1/4 cups rose soda 2/3 cup oil 1 box confectioners' sugar 1/2 cup water 1 tablespoon rose syrup Instructions: Preheat oven to 350 degrees F. Spray a rose Bundt pan and mini rose Bundt pan with nonstick spray. In a mixer fitted with the whisk attachment, combine cake mix, pudding mix, eggs and rose soda. Add oil, mix until smooth. Divide batter into prepared pans, bake until tester inserted in the center comes out clean, about 35 minutes for the large cake, about 20 minutes for the mini cakes. Cool on wire racks. In a bowl, combine confectioners' sugar, water and rose syrup. Whisk to form a smooth glaze. Pour glaze into a resealable plastic bag, snip off a corner and drizzle glaze on cooled cakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64159,"Coconut-Tomato Gazpacho with Coriander - Mint Pickled Shrimp 2 cups sherry vinegar 1/2 cup water 2 tablespoons coriander seeds 1 tablespoon black peppercorns 1/2 teaspoon whole cloves 1/2 teaspoon red pepper flakes 1/2 pound shelled colossal shrimp, tails intact 5 sprigs fresh mint 5 sprigs fresh cilantro 5 large vine-ripened tomatoes, chopped 1 small red onion, chopped 1 (1-inch) piece fresh ginger root, peeled and minced 1 cup coconut milk 1 large vine-ripened tomato, whole 2 tablespoons chopped fresh cilantro leaves Instructions: In a large saucepot, combine the vinegar, water, coriander seeds, peppercorns, cloves, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Add the shrimp, mint, and cilantro. Turn off the heat and allow to cool for 30 minutes. Drain the shrimp.
Combine the chopped tomatoes, red onion, ginger, and coconut milk in a blender and puree until smooth. Season the mixture with salt and pepper. Core the whole tomato and add to blender. Pulse the blender 5 times, or until the tomato is coarsely chopped. Transfer the gazpacho to the refrigerator to chill for at least 30 minutes.
Serve the soup in small chilled bowls with a shrimp on top. Garnish with finely chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64160,"Asparagus, Bacon and Goat Cheese Quesadilla 8 ounces thick cut bacon, sliced crosswise into 1/2-inch pieces 1 teaspoon unsalted butter, plus more as needed 1 shallot, thinly sliced 1 pound pencil asparagus, trimmed, cut into 1-inch pieces Kosher salt and freshly ground black pepper 4 ounces fresh goat cheese (about 1/2 cup) 4 10-inch flour tortillas 11/4 teaspoons chopped tarragon, dill, or parsley Instructions:

1. Cook the bacon in a medium skillet over medium-high heat until crisp, about 8 to10 minutes. Transfer the bacon to a paper towel-lined plate and discard all the pan drippings.
2. Add 1 teaspoon butter and the shallots and cook until brown, 2 to 3 minutes. Add the asparagus to the skillet and season with salt and pepper. Cook until the asparagus are bright green and tender; about 2 minutes. Set aside.
3. Spread a thin layer of cheese over a tortilla and scatter a quarter of the herbs on top. Place the tortilla cheese-side up in the skillet. Scatter a quarter of the bacon and asparagus on the lower half of the tortilla, then fold the tortilla over and press lightly. Cook until golden brown, turning once, about 3 minutes on each side. If the pan gets dry, add butter, as needed. Repeat with remaining ingredients. Cut quesadillas into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64161,"Apple Cider Gravy with Giblets Giblets from 1 turkey 2 cups water 4 tablespoons butter 1/4 cup all-purpose flour 1/2 cup apple cider Salt and freshly ground black pepper Instructions: Simmer giblets in water for about 20 minutes. Strain water and reserve for gravy. Allow giblets to cool and chop very fine. To make the roux: Melt butter in a saute pan. Add flour and cook over medium heat, stirring constantly until golden brown. Bring reserved stock and cider to a boil. Whisk in roux and simmer until thick. Add giblets and season with salt and black pepper. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Riesling, Gamay, Tempranillo]" 64162,"Eggplant In Curry-Coconut Sauce 1/2 cup ghee, recipe follows 1 yellow onion, chopped 1 tablespoon curry powder, recipe follows 1 cup unsalted cashews, coarsely chopped 1/2 cup shredded coconut 2 cups unsweetened coconut milk 2 cups vegetable broth 8 baby eggplants 1 cinnamon stick 1 dried red cl Salt 1/2 lemon, juiced Mint leaves, for garnish 1 pound unsalted butter 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon whole cloves 1/2 teaspoon mustard seeds 1 tablespoon cardamom seeds 1 tablespoon whole black peppercorns 2 dried red chiles, broken in pieces, seeds discarded 1 tablespoon turmeric Instructions: Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant. Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky. Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and cl. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread. Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly. Yield: 1 1/2 cups Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 64163,"Spinach, Mushroom, and Four Cheese Lasagna 1 (20-ounce) package fresh spinach, tough stems removed and washed 5 tablespoons unsalted butter 1/4 cup minced shallots 2 teaspoons minced garlic 3/4 pound portobello mushrooms, stems removed and sliced (about 3 large) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 4 cups whole milk 1/8 teaspoon freshly grated nutmeg 2 1/2 cups grated Parmesan 15 ounces fresh ricotta 1 1/2 cups grated Fontina or provolone 1 1/2 cups grated mozzarella 1 pound lasagna noodles, cooked to al dente Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool. To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce. Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes. Let rest for 10 to 15 minutes before serving. Serve hot. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]" 64164,"Sparkling Shirley Sugar Red food coloring 1/4 part cranberry juice Sparkling cider Maraschino cherries Instructions: Combine sugar and food coloring. Dip champagne flutes in water and rim in sugar. Fill flutes 1/4 way with cranberry juice, then fill remainder with sparkling cider. Garnish each with a maraschino cherry. ","[Prosecco, Cava, Brut Ros]" 64165,"Willingham's World Champion Ribs 6 to 7 pounds spareribs, about 2 sides 1/2-cup apple cider vinegar mixed with 1/2 cup water or Willingham's W'ham Marinade 6 to 7 tablespoons Mild seasoning Mix or Willingham's W'ham Mild Seasoning Instructions: Lay the ribs in a non-reactive pan and brush on both sides with the vinegar water mixture. Sprinkle with seasoning mix and rub with your fingertips, massaging it into the meat. Cover and refrigerate for at least 12 hours. Start the grill, allowing it to reach a temperature of 250-degrees. Put the slabs in the grill. (If the grill is fitted with a rotisserie or carousel, attach the slabs to the apparatus.) Cook for 4 1/2 to 5 1/2 hours, turning the meat every 15 minutes (unless it is attached to a rotating apparatus). The ribs are done when the internal temperature of the meat reaches 180 degrees, when the ribs are flexible, when the meat is fork-tender, and when the ends of the bone extend about 3/8-inch below the meat. To serve, cut the slabs into individual bones or 3, 4, or 6-rib racks. Serve immediately with or without your favorite sauce. ","[Zinfandel, Malbec, Syrah, Petite Sirah]" 64166,"English Crown Scramble 2 tablespoons butter 1 1/2 tablespoons all-purpose flour 1 1/4 cups whole milk 1/4 teaspoon salt 3/4 cup shredded Swiss cheese 1/2 cup shredded Parmesan 12 frozen puff pastry shells (recommended: Pepperidge Farm) 1 egg, slightly beaten, plus 1 teaspoon water, for egg wash 6 eggs, slightly beaten 1/4 cup whole milk 1 teaspoon vegetable oil 1 tablespoon butter Salt and pepper 2 tablespoons fresh chives, chopped Instructions: Mornay Sauce Preparation: Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until mixture is smooth, about 1 minute. Whisk in milk and salt. Whisk until mixture thickens slightly, about 2 minutes. Gradually whisk in cheeses. Stir until mixture is smooth and begins to bubble, stirring, constantly, about 5 minutes. Cover and keep warm. Egg Pastry Crowns Preparation: Meanwhile, preheat oven to 400 degrees F. Line a cookie sheet with parchment paper. Place 1 layer of pastry shells on the prepared cookie sheet and brush with egg wash. Top with another hollowed out shell. Bake for 12 minutes, or until golden on top. Whisk eggs and milk in a large bowl to blend. Place a large nonstick skillet over medium heat. Add oil and butter to skillet. When the butter foams, add the egg mixture. Stir continuously with a rubber spatula until eggs are light and fluffy, about 2 minutes. Season, to taste, with salt and pepper. Remove tops and hollow out pastry shells. Divide scrambled eggs among pastries. Top each with 2 to 3 tablespoons of Mornay Sauce. Sprinkle with chives and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64167,"Cherry Limeade 2-liter bottle lemon-lime soda 1 cup fresh squeezed lime juice 1 cup sugar One 10-ounce jar maraschino cherries, with juice Thin lime slices Instructions: Chill all ingredients before mixing. When cold, combine the lemon-lime soda, lime juice, sugar, cherries with their juice and lime slices in a large pitcher and stir. Refrigerate for 30 minutes. Serve with a ladle, getting cherries and limes in each serving. ","[Sauvignon Blanc, Moscato, Riesling]" 64168,"Colorado Chili 2 pounds beef stew meat, cut into bite-sized pieces 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 2 tablespoons olive oil 1 small red onion, finely diced 3 (4-ounce) cans diced green chiles 1/4 cup crumbled bacon 1 cup tomato puree 1 tablespoon salt-free Mexican seasoning 1/2 teaspoon chili powder 1/2 cup low-sodium beef stock 1 scallion, sliced Instructions: Add olive oil to a large skillet over high heat. Season stew meat with salt and pepper and sear on all sides. Place in a 4-quart slow cooker. Add onion, green chiles, and bacon. Add seared stew meat. In a small bowl, whisk together tomato puree, Mexican seasoning, chili powder, salt and pepper and beef stock. Pour into slow cooker. Cover and cook on HIGH setting for 4 to 6 hours. Serve in bowls garnished with scallion ","[Malbec, Tempranillo, Zinfandel, Syrah]" 64169,"Apple-Pumpkin Galette 1 1/4 cups all-purpose flour, plus more for dusting 1/4 cup chopped pecans, plus more for sprinkling 3 tablespoons granulated sugar 2 tablespoons cold vegetable shortening 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 1 large egg, lightly beaten Cooking spray 1/2 cup canned pure pumpkin 3 tablespoons sour cream 1/4 cup granulated sugar 1 large egg yolk, plus 1 beaten egg for brushing 1 teaspoon all-purpose flour 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch of ground cloves Pinch of salt 2 crisp apples (such as Braeburn, Empire or Golden Delicious) 2 teaspoons fresh lemon juice Turbinado sugar, for sprinkling 1 tablespoon unsalted butter, cut into small pieces 1 tablespoon apricot jam Instructions: Make the crust: Pulse the flour, pecans, granulated sugar, shortening and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.) Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Line a rimmed baking sheet with parchment and coat with cooking spray. Gently peel off the top sheet of parchment covering the dough, then invert the dough onto the baking sheet. Peel off the top piece of parchment. Refrigerate until ready to use. Make the filling: Whisk the pumpkin, sour cream, 2 tablespoons granulated sugar, the egg yolk, flour, vanilla, cinnamon, ginger, cloves and salt in a large bowl until smooth. Peel the apples and thinly slice. Transfer to a separate bowl and toss with the remaining 2 tablespoons granulated sugar and the lemon juice. Spread the pumpkin mixture over the center of the dough, leaving a 2-inch border. Arrange the apples in concentric circles on top of the pumpkin mixture. Use the parchment to lift the edge of the dough and fold over the filling; pleat as needed. Refrigerate at least 30 minutes before baking. Set a baking sheet on the bottom rack of the oven; preheat to 400 degrees F. Brush the crust with the beaten egg and sprinkle with turbinado sugar. Dot the filling with the butter, then set the baking sheet with the galette directly on top of the hot baking sheet in the oven. Bake until golden, 25 to 30 minutes. Whisk the apricot jam and 1 teaspoon water in a small bowl. Remove the galette from the oven, brush the apples with the jam mixture while still hot and sprinkle with chopped pecans. Let cool slightly on the baking sheet before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 64170,"Blood Orange Margarita 2 lime wedges, plus 3/4 ounce fresh lime juice Coarse salt, for the glass Ice cubes, for the cocktail shaker and the glass 1 1/2 ounces blanco tequila
3/4 ounce agave 1 tablespoon frozen blood orange puree, thawed (see Cook's Note) Instructions: Rub 1 of the lime wedges around the outside of the rim of the margarita glass, and then roll it in the salt. Fill the glass with ice.
Fill a cocktail shaker with ice. Pour the tequila, lime juice, agave and blood orange puree over the ice. Shake vigorously 10 times. Strain into the margarita glass, garnish with the remaining lime wedge and serve. ","[Tequila, Cava, Prosecco]" 64171,"Rocky Road Horror Picture Show Baked Alaska 2 quarts rocky road ice cream 1 (18 1/4-ounce) package white cake mix 1 egg 1 teaspoon almond extract 8 egg whites 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1 cup white sugar Instructions: Line the bottom and sides of a deep 8-inch square container with parchment paper. Spread the ice cream into the container, packing firmly. Cover and freeze for 8 hours or until firm. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Line a cookie sheet with parchment paper. Prepare the cake mix with egg and almond extract. Pour onto 1 of the prepared cookie sheets. Bake according to the package instructions, or until the center of the cake springs back when lightly touched. Allow to cool. When the cake has cooled, slice an 8 by 8-inch piece of cake and place in the center of the second prepared cookie sheet. Remove the remaining edges of cake and discard. Using an electric mixer, beat the egg whites with cream of tartar, salt, and sugar until stiff peaks form. Turn the molded ice cream out onto the cake. Quickly spread the beaten egg whites over the cake and ice cream, spreading all the way to the parchment paper to seal. Return to the freezer for 2 hours. Preheat oven to 425 degrees F. Bake the Alaska on the lowest shelf until the meringue is lightly browned, 8 to 10 minutes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64172,"Indonesian Satay 2 boneless, skinless chicken breasts 2 tablespoons sweet soy sauce
2 tablespoons vegetable oil, plus extra for the grill
1 teaspoon kosher salt
1 teaspoon ground cumin, optional
1 teaspoon fennel seeds, optional
2 large cloves garlic, pressed
2 cups smooth peanut butter 2 tablespoons sweet soy sauce
2 tablespoons coconut milk
2 teaspoons light brown sugar
1 teaspoon kosher salt
1 clove garlic, pressed
2 tablespoons sweet soy sauce 2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 Fresno cl, minced
Juice of 1/2 lemon (about 1 tablespoon)
Instructions: For the satay: Cut the chicken into 1-inch cubes. Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, cl, lemon juice and 2 tablespoons water in a small bowl until combined.
Prepare a grill or grill pan for high heat. Brush the grill with oil
Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 64173,"No-Bake Dessert with Chocolate, Gingersnap & Peanut Butter Filled DelightFulls 1 cup crushed gingersnap cookies (about 18 cookies) 4 tablespoons butter, melted 1 pkg. (8 oz.) 1/3 less fat cream cheese (Neufchatel), at room temperature 3/4 cup reduced fat or regular creamy peanut butter 1 cup powdered sugar 1 container (8 oz.) frozen light whipped topping, thawed, divided 1 1/2 cups (9-oz. pkg.) NESTL? TOLL HOUSE? DelightFulls Peanut Butter Filled Morsels, divided 1 cup 1% milk 1 pkg. (3.9 oz.) chocolate instant pudding and pie filling mix 6 gingersnap cookies, coarsely chopped Instructions: COMBINE 1 cup crushed gingersnaps and butter in small bowl. Press mixture lightly onto bottom of 8-inch-square baking dish.\n\nBEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended. Stir half of whipped topping into mixture. Spread over gingersnap crust. Sprinkle with ¾ cup of DelightFulls morsels.\n\nWHISK milk and pudding mix for 2 minutes in medium bowl. Fold in remaining whipped topping. Spread mixture over peanut butter layer and DelightFulls morsels. Sprinkle with coarsely chopped gingersnap cookies and remaining ¾ cup DelightFulls morsels. Cover loosely with plastic wrap.\n\nREFRIGERATE for at least 2 hours before serving. Best when served within 1 day. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 64174,"Spring Rolls 1 large onion, julienned 1 medium carrot, julienned 1/4 pound shiitake mushrooms, discard stems, julienned 1 large red bell pepper, julienned 1 large yellow bell pepper, julienned 1 small green cabbage, julienned Peanut oil, for stir-frying Salt and pepper 1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands 1/4 cup mushroom soy sauce 2 tablespoons chili paste 1 tablespoon sesame oil 1 bunch cilantro leaves, chopped Cooked aromatic mixture, recipe follows Hot Chinese Mustard Sauce, recipe follows Spring roll wrappers 1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash Peanut oil, for deep-frying 1 (2-inch piece) fresh ginger, peeled 3 large cloves garlic 2 green onions Pinch red pepper flakes 1/2 cup peanut oil Pinch salt Pinch black pepper Pinch sugar 4 tablespoons Chinese dry mustard 2 tablespoons water 2 tablespoons rice vinegar 4 tablespoons pickled ginger liquid 1 lemon, juiced Pinch turmeric 1 tablespoon sugar 1 egg yolk* 1 tablespoon chili oil 1 tablespoon sesame oil 1 cup peanut oil Instructions: Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid. Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used. In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately. Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside. Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 64175,"Louisiana Jumbo Lump Crab Cakes with Roasted Corn and Chipotle Mashed Potatoes with Remoulade and Chipotle Honey 5 Idaho potatoes, peeled and chopped 1 cup hot milk 4 ounces melted butter 2 tablespoons oil 1 to 2 ears corn, shucked, kernels removed from the cob Salt and pepper Chipotle Puree, recipe follows 1 1/2 to 2 pounds jumbo lump crabmeat 1 ounce garlic, chopped 4 ounces mayonnaise Pinch chopped fresh herbs (tarragon, thyme, sage) Salt and pepper 2 cups all-purpose flour 2 eggs, lightly beaten 2 cups bread crumbs 4 tablespoons butter Basil Oil, recipe follows Remoulade, recipe follows 3 ounces chipotle in adobo 1/4 bunch cilantro, stemmed 1 ounce garlic 1 bunch basil, leaves picked 1 cup olive oil 2 cloves garlic Salt and pepper 1 ounce shallot, peeled and sliced 3 ounces cornishons or 1/2 dill pickle 1 tablespoon capers 1/4 teaspoon cayenne pepper 1 cup mayonnaise 1 tablespoon brandy Salt and pepper Instructions: Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm. Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions. Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook. Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary. Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes. Combine all ingredients in a blender or food processor and puree until smooth. Chipotle Honey: 4 ounces honey 1 ounce chipotle peppers in adobo sauce, pureed Combine the honey with the chipotle puree Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper. Combine all ingredients in food processor or blender until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64176,"Grilled Asparagus with Feta 1 pound asparagus 3 tablespoons chopped fresh thyme leaves 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup crumbled feta Instructions: Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours. Cover an outdoor grill with aluminum foil. Preheat grill to high heat. In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper. Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64177,"Grilled Plum Salad with Aged Gouda and Pecans 2 tablespoons sherry vinegar 1 teaspoon honey 3/4 teaspoon kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 ripe plums (about 1 pound), pitted and quartered 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground black pepper 3 cups torn escarole leaves (about 1/2 head) 1 bunch watercress, washed, dried, and stems trimmed (about 3 cups) 4 ounces aged Gouda cheese, thinly sliced 1/4 cup pecan halves, toasted Instructions: For the dressing: Whisk the vinegar, honey, 3/4 teaspoon salt, and pepper to taste in a large bowl. Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside. For the salad: Heat a grill pan over medium-high heat. Brush the plums with olive oil and sprinkle with salt and pepper to taste. Grill the plums until slightly soft, about 1 minute per side. To get distinct grill marks, resist the temptation to move the fruit around on the pan as it cooks. Cut the plum wedges in half crosswise and toss with the dressing. Set the plums aside to marinate in the dressing for 15 minutes. (The salad can be prepared up to this point 1 hour before serving.) Right before serving, toss the greens with the plums and dressing. Divide the salad among 4 serving plates and scatter the cheese and pecans over the tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64178,"Sczechuan Noodles 6 garlic cloves, chopped 1/4 cup fresh ginger, peeled and chopped 1/2 cup vegetable oil 1/2 cup tahini (sesame paste) 1/2 cup smooth peanut butter 1/2 cup good soy sauce 1/4 cup dry sherry 1/4 cup sherry vinegar 1/4 cup honey 1/2 teaspoon hot chili oil 2 tablespoons dark sesame oil 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground cayenne pepper 1 pound spaghetti 1 red bell pepper, julienned 1 yellow bell pepper, julienned 4 scallions, sliced diagonally (white and green parts) Instructions: Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64179,"Spicy Honey-Lime Chicken 1/2 cup honey 4 limes, 2 zested and 4 juiced (about 1/2 cup juice) 4 teaspoons sambal oelek (an Asian chili paste) 2 tablespoons soy sauce 4 teaspoons toasted sesame oil 8 chicken thighs, bone-in and skin-on Kosher salt and freshly ground pepper 4 baby bok choy, halved or quartered lengthwise Instructions: Prepare a grill with a medium fire on one side of the grill for direct and indirect grilling. Combine the honey, lime zest, lime juice, sambal oelek, soy sauce, and sesame oil in a small pot. Bring to a boil, and then simmer until it just starts to thicken, about 10 minutes. Sprinkle the chicken thighs on both sides with salt and pepper. Place the chicken on the grill skin-side down. Grill on both sides until golden, about 3 minutes each side. Transfer the chicken to indirect heat and cook covered, basting and turning with the sauce every 5 minutes, until an instant-read thermometer registers 160 degrees F, about 20 minutes. Pour 1 inch or more of water into a skillet or wok and bring to a boil over medium-high heat. Place the bok choy in a bamboo or collapsible steamer. Sprinkle the bok choy with salt and pepper. Set the steamer over the boiling water, cover, and cook until the bok choy is cooked but still has a little resistance when pierced with a paring knife, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64180,"Pasta with Asparagus and Prosciutto Kosher salt 1/2 cup diced prosciutto (about 3 1/2 ounces) 1 clove garlic, chopped 2 teaspoons chopped fresh thyme 1/2 cup dry white wine Freshly ground pepper 1 cup heavy cream Pinch of freshly grated nutmeg (optional) 12 ounces fettuccine 1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces 1/4 cup grated parmesan cheese, plus more for topping Instructions: Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes. Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus. Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64181,"Amy's Mom's Ham Salad 4 cups ground ham 1/2 ground onion 1/4 cup bread and butter pickles Equal parts mayonnaise and Dijon mustard to taste Chopped celery, if desired Instructions: Mix together all the ingredients. Serve as a sandwich filling. ","[Chardonnay, Riesling, Gewrztraminer]" 64182,"Papaya Salad 1/2 cup lime juice 1/4 cup fish sauce
4 teaspoons palm sugar
2 Thai chiles, thinly sliced
2 cloves garlic, grated
One 3-ounce package dried shrimp
Kosher salt
4 Chinese long beans, cut into 2-inch pieces
One 1 1/2- to 2-pound green (unripe) papaya, peeled and seeded
1 cup shredded carrots
1/2 cup roasted peanuts, chopped, plus more for garnish
6 cherry tomatoes, quartered
3 scallions, thinly sliced
1/4 cup fresh cilantro leaves, plus more for garnish
Instructions: Add the lime juice, fish sauce, palm sugar, chiles and garlic to a small bowl and whisk to combine. Add the dried shrimp and set aside for at least 15 minutes. Meanwhile, bring a medium pot of salted water to a boil and set up a bowl of ice water. Add the long beans to the boiling water and cook until just tender, about 5 minutes. Drain and cool in the ice water. Drain and set aside.
Julienne the papaya with a mandoline and put in a large bowl. Add the carrots, peanuts, tomatoes, scallions and long beans and toss to combine.
Add the dressing with the shrimp to the salad, then add the cilantro leaves and toss to combine. Transfer to a large serving dish and top with additional peanuts and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64183,"Corn Salad 6 ears corn Olive oil, for brushing Kosher salt and freshly ground black pepper 3 Roma tomatoes, diced 3 green onions, sliced
1 red bell pepper, diced
1 jalapeno, sliced thinly
3 tablespoons olive oil
Juice of 3 limes
Kosher salt and freshly ground black pepper 3/4 cup fresh cilantro leaves, roughly chopped Instructions: For the corn: Prepare a grill for medium-high heat. Brush the corn with olive oil and sprinkle with salt and pepper. Grill until cooked and browned, about 10 minutes. Set aside to cool. For the salad: Add the tomatoes, onions, pepper and jalapeno to a bowl. Pour over the olive oil and lime juice, sprinkle with a pinch salt and pepper and toss. Cut the corn off the cobs, leaving some in shards, then toss gently with the salad, keeping the shards intact. Sprinkle over the cilantro leaves and gently mix in. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64184,"Chicken Tenders with Buttermilk Ranch Dipping Sauce 1 quart water 1/2 cup kosher salt 1/4 cup sugar 1 bay leaf 4 whole peeled garlic cloves 3/4 teaspoon whole black peppercorns 1/2 lemon 2 quarts ice cubes 1/2 cup buttermilk 1/4 cup pickle juice 2 1/2 cups all-purpose flour 1/2 cup cornstarch 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 teaspoon paprika Kosher salt and freshly ground black pepper, for seasoning 4 eggs, beaten 3 cups panko breadcrumbs 1 cup cornstarch 1 1/2 tablespoons dried oregano 1 1/2 tablespoons garlic powder 1 1/2 tablespoons onion powder 1 tablespoon paprika Kosher salt and freshly ground black pepper, for seasoning 1/2 cup fajita seasoning 1 1/2 teaspoons garlic salt 1 1/2 teaspoons chili powder 1 tablespoon superfine sugar 1 tablespoon freshly ground black pepper 3/4 teaspoon kosher salt 1/4 teaspoon cayenne pepper 24 chicken tenders (about 2 2/3 pounds), tendons removed Canola oil, for deep frying Buttermilk Ranch Dipping Sauce 1 cup mayonnaise 1/2 cup sour cream 1/2 cup buttermilk 3 tablespoons chopped fresh dill 2 teaspoons sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon paprika 1/2 teaspoon kosher salt 4 to 5 turns fresh ground black pepper Pinch of cayenne pepper Instructions: Make the brine: Combine the water, salt, sugar, bay leaf, garlic, pepper and lemon in a large stock pot and bring to a boil over high heat. Reduce the heat and let simmer until fragrant, 2 to 3 minutes. When done, remove from the heat, add the ice cubes and stir until the liquid is chilled. Add the buttermilk and pickle juice. Stir well then pour enough brine over the chicken tenders in a large bowl to submerge them. Cover and refrigerate for 2 hours. Make the seasoned flour: Combine the ingredients in a medium bowl and mix well. Make the panko breading: Take half of the panko breadcrumbs and pulse in a food processor until fine. Combine with the remaining ingredients in a medium bowl. Mix well and set aside. Make the seasoning: Combine the ingredients in a small bowl, mix well and set aside. Prepare the chicken tenders: Remove the chicken tenders from the brine and pat dry. Set up a breading station with the seasoned flour, egg wash and panko breading. Working with 1 or 2 tenders at a time, lightly coat in the seasoned flour, dip in the egg wash, then place in the panko breading. Cover the tender in the breading then firmly press the tender flat with your palm to an even 1/4 inch thick. Flip and press again as needed to achieve even thickness and breading. Preheat 3 to 4 inches of oil in a Dutch oven to 350 degrees F. Working in batches, fry the chicken tenders, turning occasionally, until golden brown all over and cooked through, 5 to 7 minutes. Remove from the oil to a paper towel-lined plate to drain. Season the tenders evenly all over with the seasoning and serve with the dipping sauce. In a medium bowl, whisk together all of the ingredients until well combined and creamy in texture. Cover and refrigerate until ready to serve, up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64185,"Watergate Salad | Pistachio Salad 2 cups heavy cream, chilled 4 ounces cream cheese, at room temperature
3 tablespoons confectioners' sugar
One 20-ounce can crushed pineapple in juice
One 3.4-ounce box instant pistachio pudding mix, such as Jell-O
1 cup chopped walnuts
1 cup mini marshmallows
8 maraschino cherries, drained Instructions: Slowly whisk the heavy cream into the cream cheese and confectioners' sugar in a large mixing bowl with an electric mixer until very smooth, then increase the speed to medium high and beat until medium-stiff peaks form. Combine the pineapple (with juice), pistachio pudding mix and 3/4 cup of the walnuts in a separate bowl until the pudding mix is dissolved.
Fold in the marshmallows and 2 cups of the whipped cream-cream cheese mixture until fully incorporated. Refrigerate until well chilled, at least 4 hours.
To serve, spoon into small bowls and top with the remaining whipped cream-cream cheese mixture, remaining 1/4 cup walnuts and the maraschino cherries.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64186,"Orange Sticky Buns Nonstick cooking spray, for greasing the pan 1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
1/4 cup freshly squeezed orange juice (grate the zest first and reserve it for the filling) 1/4 cup freshly squeezed orange juice (grate the zest first and reserve it for the filling)
2 tablespoons honey
1/4 teaspoon fine salt
1 cup packed light brown sugar 2 teaspoons freshly grated orange zest (from 1 orange)
2 teaspoons ground cinnamon
1/4 teaspoon fine salt
1/8 teaspoon ground cloves
1 tablespoon unsalted butter, melted
3 cups all-purpose flour, plus more for flouring work surface 2 tablespoons packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, at room temperature
6 tablespoons unsalted butter, melted
Instructions: For the orange glaze: Grease a 9-inch round cake pan with nonstick cooking spray. In a small saucepan, combine the brown sugar, butter, orange juice, honey and salt and bring to a boil over medium-high heat, stirring gently to dissolve the sugar. Reduce the heat to medium and cook, stirring occasionally, until the glaze thickens and coats the back of a spoon, about 7 minutes. Pour the glaze into the cake pan and set aside. For the orange roll filling: In a small bowl, combine the brown sugar, orange zest, cinnamon, salt and cloves. Pour over the butter and use a fork to stir the mixture until it resembles wet sand. Set the filling aside while you make the dough. For the orange roll dough: Position a rack in the center of the oven and preheat the oven to 325 degrees F. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the buttermilk and melted butter. Add the buttermilk mixture to the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms. Turn the dough out onto a floured surface and knead gently until smooth, 3 to 4 minutes. Roll the dough out into a 12-by-9-inch rectangle. Spread the reserved filling evenly over the dough, leaving a 1/2-inch border around the edges. Starting at one long end, gently roll the dough into a log and pinch the seam. Slice the log into 8 even pieces and place the rolls cut-side down onto the glaze in the cake pan. Bake until the rolls are golden and the filling is dark and bubbly, 25 to 30 minutes. Cool the rolls in the pan for 5 minutes, then turn them out onto a platter, spreading any leftover glaze from the pan over the top of the rolls. Allow to cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64187,"Pork Tenderloin with Eggplant Relish 3 mild frying peppers, such as Hungarian or banana, halved and seeded 1 small jalapeno pepper, halved (remove seeds for less heat) 2 medium Japanese eggplants (about 14 ounces total) 1 bunch scallions 6 cloves garlic, unpeeled 2 pork tenderloins (about 1 1/2 pounds total), trimmed and cut into 4 pieces 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 2 tablespoons fresh lemon juice 1/2 teaspoon paprika, plus more for garnish 2 tablespoons chopped fresh parsley Instructions: Preheat the broiler and line a broiler pan with foil. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. Cover with a damp towel to cool, then peel the peppers and eggplants. Squeeze the garlic from its skin. Roughly chop the vegetables and garlic and toss in a bowl. Season the pork with the cumin and salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the pork; cook, turning, until golden, about 6 minutes. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees F, about 8 more minutes. Set the pork aside. Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. Season with salt and pepper and add the parsley. Slice the pork; serve with the eggplant relish and garnish with paprika. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 64188,"Baked Grapefruit 3 grapefruits 1/4 cup brown sugar 1/2 teaspoon vanilla extract 2 egg whites 1/4 cup sugar 1 1/2 cups vanilla ice cream Special equipment: 6 (4-ounce) ramekins Instructions: Heat oven to 450 degrees F. Remove the ends of the grapefruits to stabilize on the cutting board. Using a sharp knife, remove the skin and bitter pith from the flesh. Over a small bowl, hold grapefruit in 1 hand and carefully remove the segments by sliding the knife between the flesh and the membrane. Toss grapefruit pieces with brown sugar and vanilla and divide among 6 ramekins. In a large bowl, beat egg whites until light and fluffy. Add sugar and beat until meringue is glossy and holds stiff peaks. Top each ramekin with 1/4 cup of ice cream. Cover with meringue and bake until golden brown, about 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64189,"Banana Nut Salad 1 tbsp. Jif? Creamy Peanut Butter 1 tbsp. honey 1/4 cup mayonnaise or salad dressing 2 bananas Lemon juice Mixed greens 2 tbsps. chopped peanuts Instructions: MIX together peanut butter, honey and mayonnaise in a small bowl, until well blended. PEEL and slice bananas. Dip into lemon juice. Blot excess lemon juice with paper towel. Divide lettuce and bananas on two plates. Dollop salads with dressing. Sprinkle with nuts. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 64190,"Chicken Paprikash 1 pound carrots, roughly chopped 1/3 cup sweet paprika
1/4 cup chicken bouillon
4 tablespoons (1/2 stick) butter
1/4 cup smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
5 bay leaves
4 stalks celery, roughly chopped Kosher salt and freshly ground black pepper 1 1/2 pounds boneless, skinless chicken thighs
1/4 cup browning liquid
1 pound sour cream
1 1/2 cups flour, thinned with 3 cups water to make a slurry Dumplings, for serving Instructions: Combine the carrots, sweet paprika, bouillon, butter, smoked paprika, garlic powder, onion powder, bay leaves, celery, 1 1/2 tablespoons salt and 1 tablespoon pepper in a medium stockpot. Heat over medium heat, stirring, until the butter is melted and the vegetables are beginning to sweat, 2 to 3 minutes. Add the chicken, browning liquid and 2 1/2 quarts water. Bring to a boil, then reduce the heat to low and simmer until the chicken is falling apart, about 1 hour. Pick out the bay leaves, then stir the pot, to break up the chicken. Add the sour cream and stir thoroughly. Slowly add the flour slurry, stirring constantly, until the raw flour taste is gone and the stew has thickened, about 5 minutes. Serve over dumplings. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 64191,"Chorizo Burger 2 pounds ground beef (80-percent lean) 1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 pounds chorizo sausage, removed from casings 1/2 cup panko breadcrumbs
1/4 cup grapeseed oil
2 tablespoons grapeseed oil 2 green bell peppers, sliced
1 yellow onion, sliced
1 teaspoon chili powder
1 teaspoon dried Mexican oregano
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
Pinch cayenne 1 cup fresh corn kernels, cut off the cob 1/4 cup Mexican crema
1/4 cup diced red onion 1/4 cup diced poblano cl 2 tablespoons chopped fresh cilantro 1 tablespoon honey
1 tablespoon lime juice
Kosher salt Fresh ground black pepper 6 tablespoons butter 6 brioche burger buns, split
6 thick slices tomato
French fries, for serving Instructions: For the burger patties: Form the ground beef into six patties and sprinkle with the salt and pepper. In a bowl, mix together the chorizo and the panko and form into six patties. Heat a large cast-iron skillet over high heat until smoking. Coat the pan with 1 tablespoon of the grapeseed oil, and then place three burger patties in the pan. Reduce the heat to medium-high and cook until the patties are seared on the first side. Flip, and cook on the reverse side until the sausage patties are cooked through and the beef patties have reached the desired doneness. Remove the patties from the pan and repeat, adding another tablespoon of oil for each batch, until all the patties are cooked. Allow the burgers to rest for 5 to 10 minutes before plating. For the fajita-spiced peppers and onions: Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium and swirl in the grapeseed oil. Add the peppers and onions and saute until tender. In a small bowl, mix together the chili powder, oregano, coriander, salt, cumin, black pepper and cayenne until well blended. Add the spice mixture to the peppers and onions and cook, stirring, for 2 to 3 minutes. For the corn salsa: Combine the corn, crema, red onions, poblanos, cilantro, honey and lime juice in a bowl and mix well. Season with salt and pepper to taste. To plate: Butter the insides of the burger buns and toast, cut-side down, in a hot skillet. Place a tomato slice on each bottom bun; then layer with a beef patty, some peppers and onions, a sausage patty and some corn salsa. Top with a top bun, and serve with French fries. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 64192,"Israeli Eggplant Pitas 2 Japanese eggplants, sliced into 1/2-inch-thick rounds 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 4 large eggs 1/3 cup tahini 3 tablespoons fresh lemon juice (from 2 lemons) 2 plum tomatoes 2 Persian cucumbers 1 cup fresh parsley 4 pieces pita bread 3/4 cup hummus 3/4 cup sliced pickled banana peppers Instructions: Preheat the oven to 450?. Toss the eggplants in a large bowl with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Lay the eggplant slices in a single layer on a baking sheet. Roast until dark brown, flipping halfway through, 25 to 30 minutes. Meanwhile, bring a small saucepan of water to a boil. Gently add the eggs and cook, adjusting the heat to maintain a gentle boil, 9 minutes. Remove with a slotted spoon to a bowl of ice water. Let stand until cool, about 5 minutes. Peel and slice the eggs.
Whisk the tahini, 1/3 cup warm water, 2 tablespoons lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Add 1 more tablespoon of water, if needed, to loosen. Halve the tomatoes lengthwise, remove the seeds, chop and put in a medium bowl. Chop the cucumbers and parsley and add to the tomatoes along with the remaining 1 tablespoon each olive oil and lemon juice, 1/4 teaspoon salt and a few grinds of pepper; toss well. Warm the pitas directly on the oven rack, about 1 minute. Spread the pitas with the hummus, then drizzle with some of the tahini sauce. Top with the eggplant and eggs; season with salt and pepper. Top with the tomato-cucumber salad, the remaining tahini sauce and the banana peppers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 64193,"Kentucky Bourbon Balls 1 cup finely chopped vanilla wafers 1 cup finely chopped pecans 1 1/2 cups confectioners' sugar, divided 2 tablespoons unsweetened cocoa 2 tablespoons Kentucky bourbon 1 1/2 tablespoons light corn syrup Instructions: Combine the vanilla wafer crumbs, chopped pecans, 1 cup of the confectioners' sugar, and the cocoa. Combine the bourbon and corn syrup and stir into the dry mixture. When thoroughly blended, cover and refrigerate the dough for 1 hour or more. Sift the remaining confectioners' sugar onto a large piece of waxed paper. Take 1 tablespoon of the dough, shape it into a ball, and roll it in the sugar. Repeat until all the dough is used. Store them, covered, in the refrigerator. ","[Bourbon, Port, Tawny Port, Sherry]" 64194,"Green Melon with Lime and Lemon Sorbet 1 honeydew melon, quartered and seeded 1 lime A handful mint leaves, chopped 1 pint lemon sorbet Instructions: Dress the melon quarters with lime zest, lime juice and mint. Fill each boat with a small scoop of lemon sorbet and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 64195,"Alcapurias 2 tablespoons olive oil 1 tablespoon annatto seeds 1 pound yautia (root vegetable), peeled and chopped 1 medium green plantain peeled and chopped 2 teaspoons salt 2 tablespoons sofrito, (recommended my brand Sofrito, alternatively, Goya Sofrito) 1 pound ground beef 1/2 packet Latin seasoning mix (recommended: Sazon) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1/2 cup beef stock, (recommended, boxed organic) 1/2 cup raisins, soaked in dark Puerto Rican rum Oil, for frying Instructions: In a small saucepan heat 1 tablespoon of the olive oil with the annatto seeds until the olive oil changes color; it should be a mild orange/red. Strain and set aside. Using a food processor, process the yautia and green plantain on medium speed until nice and smooth; add the salt and strained annatto oil. Now you have a fresh masa; place in the refrigerator. Preheat a large Dutch oven on medium-high heat. Add the remaining tablespoon of olive oil and sofrito. Stir-fry for 1 minute and add the ground beef. Brown the beef and add the Latin seasoning mix, garlic powder, onion powder and oregano mixing well. Add the beef stock and simmer on medium-low for 10 minutes. Remove the beef from the heat, strain the raisins and add them to the beef mixture mixing well. Set aside to cool. Remove the masa from the refrigerator and using 1 to 2 tablespoons (depending on how large you want them) scoop out of the bowl and into the palm of your water moistened hand patting into a round disk to prepare it for the filling (the masa can be a little too pliable; if you notice that you can't form a round disk, place the masa in the refrigerator to firm it up before proceeding). Add a teaspoon or more of beef mixture to the center of the masa and using a patting motion (as if you were making a snow ball) pat the masa around the beef to form a ball being very careful not to let the beef stick out of the plantain. Continue forming the balls until both mixtures are finished. Leftovers of either can be saved for your next meal (I'll show you what to do with them in a future recipe). Preheat a large Dutch oven on high and add enough oil to comfortably fry the Alcapurias (about 2 to 3 cups). (Heat the oil to 350 degrees F if you are frying them fresh; if frozen, lower the temperature to 325 degrees F.) When the oil has reached the desired temperature, carefully add the alcapurias 1 at a time making sure not to crowd the pan. Remove and drain on a thick bed of paper towels; transfer to a cooling rack once drained and store in a warm oven until you have completed frying them all. To serve: Alcapurias can be placed on a dish and passed around to your guests or on a serving platter and placed on your buffet. They do not require a sauce, topping or dip of any kind. Their unique taste will carry them on your buffet all on their own! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 64196,"FRIED SWEET PLANTAINS (PLANTANOS MADUROS) 4 ripe, black plantains 1/4 cup vegetable oil Salt Lime wedges Instructions: Peel the plantains and cut them in 1/2 on a bias, then slice in 1/2 lengthwise so you have 4 pieces. Heat the oil in a large heavy skillet over medium heat. Fry the plantains until golden on both sides, about 5 minutes per side. Remove to a plate lined with paper towels and sprinkle with salt. Serve with lime wedges. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 64197,"Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone 1/2 cup heavy cream 1 cup sugar 1/2 cup water 1/2 cup blackberry puree 2 teaspoons blackberry liqueur 1/2 teaspoon vanilla extract 4 large eggs 1/4 cup sugar 1/4 teaspoon fine salt 1/2 cup pumpkin puree 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 3/4 cups whole milk, plus more if needed 1/2 cup heavy cream, divided 2 teaspoons vanilla extract 1 tablespoon dark rum 8 slices day old challah, sliced 1/2-inch thick 6 tablespoons unsalted butter 2 tablespoons vegetable oil 1 1/2 cups mascarpone, at room temperature 1 pint blackberries, halved lengthwise Confectioners' sugar Fresh mint sprigs, for garnish Instructions: Blackberry-Caramel: Heat the cream in a small saucepan over low heat. Combine sugar and water in a small saucepan over high heat and cook, without stirring, until amber brown, about 8 minutes. Slowly whisk in the warm cream, blackberry puree and liqueur and cook until smooth and slightly thickened, about 2 minutes. Remove from the heat and whisk in the vanilla extract. Let come to room temperature. French Toast: Preheat the oven to 350 degrees F. Put a baking sheet in the oven. Whisk together the eggs, sugar and salt in a large baking dish until smooth. Add the pumpkin puree, ground spices, milk, 1/4 cup of the heavy cream, vanilla and rum and whisk until smooth. Put 4 slices of the bread in the custard mixture and let sit for 2 minutes. Carefully turn over the slices and let sit until the bread is completely soaked through, about 2 more minutes. While the bread is soaking, heat 3 tablespoons of the butter and 1 tablespoon of the oil in a large pan over medium-high heat until the mixture begins to sizzle. Cook the 4 slices of the bread until golden brown on the bottom, about 2 to 3 minutes. Flip over and continue cooking until the bottom is golden brown, about 2 minutes longer. Remove to the baking sheet in the oven to keep warm. Wipe out the pan with paper towels and repeat the process with the butter, oil and remaining 4 pieces of bread. Combine the mascarpone and remaining 1/4 cup of heavy cream in a bowl and using a stand mixer or hand-held mixer, beat until fluffy and smooth. Scrape the mixture into a bowl and fold in a few tablespoons of the blackberry-caramel sauce. Put the sauce into a small saucepan over low heat and heat or put it in the microwave for a minute or so to just warm through. Remove the French toast from the oven and arrange them on a serving platter. Top 4 slices of the toast with a large dollop of the blackberry-caramel mascarpone and some of the blackberries. Cover with the remaining 4 pieces of toast and drizzle each with some of the warm blackberry caramel sauce. Sprinkle with confectioners' sugar, garnish with fresh mint sprig and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 64198,"Red Raspberry Sherbet 2 cups low-fat milk 2 cups frozen raspberries or 1 (10-ounce) bag, thawed 1/2 teaspoon vanilla extract Instructions: In a food processor, combine milk, raspberries and vanilla extract. Process until smooth. Transfer mixture to a shallow dish or bowl and cover with plastic. Freeze until firm. Note: For a smoother texture, puree frozen sherbet in food processor and refreeze until firm. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 64199,"Beefy Spuds 1 medium potato 1 cup beef vegetable soup Instructions: Bake potato in the microwave until done. Put potato on a microwaveable plate, split in half, and mash it a bit. Top with the soup. Place back in the microwave and heat until the soup is warm. (Put the leftover soup in a container in the refrigerator to eat later.) ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 64200,"Grilled Salmon with Citrus Salsa Verde 2 large oranges 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1/2 cup chopped fresh flat-leaf parsley 2 scallions, finely sliced 3 tablespoons chopped fresh mint leaves 2 tablespoons capers, rinsed, drained and coarsely chopped 2 tablespoons orange zest 1 teaspoon lemon zest 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper Vegetable or canola oil, for oiling the grill 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square 2 tablespoons amber agave nectar Kosher salt and freshly ground black pepper Instructions: For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside. For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes. Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64201,"Lightened-Up Pad Thai 8 ounces dried pad thai rice noodles 1 medium carrot
1 medium zucchini
1 tablespoon plus 1 teaspoon fish sauce, plus more for serving
1 tablespoon fresh lime juice, plus lime wedges for serving
2 teaspoons light brown sugar
1 1/2 teaspoons oyster sauce
1/2 teaspoon Sriracha, plus more for serving if desired
1/2 pound large shrimp, peeled, tails removed, deveined and halved lengthwise
1 tablespoon plus 1 teaspoon vegetable oil
3 cloves garlic, minced
1/2 red bell pepper, thinly sliced 2 cups bean sprouts
3 green scallions, cut into 2-inch pieces, thick pieces halved lengthwise 2 tablespoons finely chopped roasted unsalted peanuts Instructions: Soak the rice noodles in a bowl of warm water until pliable but not too soft, about 30 minutes. Drain. Run a vegetable peeler along the length of the carrot and zucchini to create noodle-like ribbons. Keep the two separate and set aside. Mix together the fish sauce, lime juice, sugar, oyster sauce and Sriracha in a small bowl. Remove 1 teaspoon of the sauce and toss with the shrimp, let sit at room temperature. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Scatter the shrimp in one layer in the skillet. Sear for 1 minute, then remove to a plate. Add the remaining tablespoon of oil to the skillet over medium-high heat. Add the garlic, red pepper slices, carrot ribbons and soaked noodles; stir-fry for 30 seconds. Add the sauce and 1/2 cup water; stir until the noodles have softened, 1 to 2 minutes. Add the zucchini ribbons, bean sprouts, scallions and reserved shrimp. Stir-fry for another minute. If the noodles look too dry, add a little more water. Divide evenly among four plates. Sprinkle with peanuts. Serve with lime wedges, Sriracha and fish sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64202,"Champagne Apricot Punch 3 cups mango juice 3 cups passion fruit juice 2 cups apricot juice 1 cup cranberry juice 1/2 cup lemon juice 1/2 cup lime juice 1 bottle Champagne or sparkling white wine 2 ounces melon liqueur 2 ounces creme de banane 2 ounces apricot brandy Fresh fruit, for garnish Instructions: Combine all the liquid ingredients in a large punch bowl, add ice and garnish with fresh fruit. ","[Champagne, Prosecco, Cava]" 64203,"Golden Rugelach 2 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1/2 teaspoon fine salt 2 sticks (8 ounces) unsalted butter, cut in pieces and chilled 8 ounces cream cheese, cut in pieces and chilled 2 tablespoons sour cream or Greek yogurt 3/4 cup hazelnuts, toasted 1 cup apricot preserves 2/3 cup golden raisins 1/4 teaspoon fine salt 2 egg yolks 1/4 cup sugar Instructions: For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses. Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes. For the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt and puree to make a very smooth paste. Roll a portion of dough into a 6- by 14-inch rectangle about 1/4 inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugelach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder, ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.) Meanwhile, preheat the oven to 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats. Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes. Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 64204,"Mini Lemon Poppy Seed Sour Cream Semifreddo Cupcakes 4 egg yolks 1/2 cup sugar 1/2 teaspoon vanilla extract 1 lemon, zested 1/2 lemon, zested 1/4 cup sour cream 1 cup heavy cream 2 tablespoons black poppy seeds Special equipment: a 24-cup mini muffin tin, 24 mini muffin paper liners Instructions: In a double-boiler or a heatproof bowl set over a saucepan of simmering water, whisk together egg yolks, sugar, vanilla, half the lemon zest, and the lemon juice until well combined. Continue to whisk constantly over very low heat, until the yolk mixture has thickened and becomes pale yellow, about 3 to 4 minutes. Remove from heat. Add the sour cream, mix until just combined, and set aside. In a large bowl, whip the heavy cream with a whisk until soft peaks form. Gently fold whipped cream into egg mixture. Gently stir in poppy seeds. Divide mixture evenly between lined mini muffin cups. If you don't have mini muffin cups, you can use regular sized to get half as many. Freeze for at least 2 hours or until firm. To serve, peel away the paper liners and garnish with remaining lemon zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64205,"Edivias Con Brana, Naranjas y Almendras Endives with Oranges, Almonds and Goat Cheese 1 bunch endive leaves, cored and cleaned 8 tablespoons orange segments 4 tablespoons sliced toasted almonds 8 ounces Spanish goat cheese 2 tablespoons chopped chives Salt 4 tablespoons Vinagreta de Ajo Tostado, recipe follows 1/4 cup garlic cloves 1/4 cup extra-virgin olive oil, plus 1/2 cup 2 tablespoons sherry vinegar 1 tablespoon chopped shallots Salt and pepper Instructions: Set leaves on a plate. Add oranges, almonds, cheese, chives and salt. Cover with Vinagreta de Ajo Tostado. Serve. Preheat the oven to 350 degrees F. Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 64206,"Spinach Bread 3/4 cup warm water (110 to 115) 1 teaspoon honey 2 teaspoons kosher salt 1 tablespoon dry active yeast 1/4 cup plus 1 1/2 teaspoons extra-virgin olive oil, in all 3 1/2 cups whole wheat flour 2 pounds fresh spinach (weighed before cleaning, please remove stem and clean thoroughly, then thinly slice the leaves) 2 cups finely chopped onions 1 teaspoon chopped garlic 1 teaspoon ground cumin 2 tablespoons lemon juice 1/2 cup crumbled Feta cheese Instructions: Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture. Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64207,"Espresso Steak with Baked Zucchini and Potatoes 2 tablespoons olive oil 2 tablespoons finely chopped fresh rosemary 2 tablespoons Worcestershire sauce
1 round tablespoon Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon black pepper
About 1/2 teaspoon Espelette or cayenne pepper
About 1/8 teaspoon ground cinnamon
2 large cloves garlic, finely chopped or grated
1 shot espresso, cooled or about 1/2 cup brewed strong coffee, cooled
1 shallot, finely chopped or grated
2 pounds flank steak
Serving suggestions: parsley, lemon and salt One 28- to 32-ounce can stewed tomatoes or Italian San Marzano tomatoes 2 to 3 tablespoons chopped fresh thyme Olive oil, for liberal drizzling
2 zucchinis, thinly sliced
Salt and pepper Salt and pepper
3 potatoes, peeled and thinly sliced
2 tablespoons rosemary, finely chopped
4 large cloves garlic, thinly sliced
2 onions, thinly sliced
1 cup freshly grated Parmigiano-Reggiano cheese Instructions: For the marinade: Combine the olive oil, rosemary, Worcestershire, mustard, vinegar, black pepper, Espelette, cinnamon, garlic, espresso and shallots in shallow dish or large plastic food storage bag. Turn the steak in the marinade and refrigerate for a few hours or overnight. Heat the broiler or grill pan over medium-high heat. Cook the flank steak about 12 minutes, turning once. Let the steak rest 5 to 10 minutes, then slice across the grain into 1/2-inch-thick slices. Dress with lemon juice, parsley and sprinkle with a little salt to finish. For the zucchini and potatoes: Preheat the oven to 375 degrees F. Pour half of the tomatoes into a casserole dish and break them up a bit. Sprinkle some thyme over them and drizzle with olive oil. Top with a layer of zucchini and season with salt and pepper. Top with the potatoes and season with salt and pepper, some rosemary, sprinkle of garlic, some onions, a drizzle of olive oil and some grated cheese. Repeat the layers until you use up all of the vegetables, and bake until bubbly and brown and the potatoes are tender, about 1 hour 30 minutes. Get Rachael's shopping list for this episode's recipeshere. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 64208,"Silky Avocado Sauce 1 avocado, halved and pitted, flesh cut in quarters 2 cups water 1 clove garlic 1/2 shallot 2 tablespoons lemon juice, plus more to taste Pinch kosher salt, plus more for seasoning Pinch freshly ground black pepper, plus more for seasoning Instructions: Add all the ingredients to a blender. Put the blender on a low setting and gradually increase the speed. Blend on high for about 20 seconds. Taste the sauce and adjust the flavor by adding more seasoning or lemon juice. Pour the sauce through a strainer into a small bowl. Cover and refrigerate until ready to serve. If you want a warm sauce, gently heat it in a small saucepan over low heat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64209,"Mexican-style Macaroni and Cheese 1 package macaroni and cheese mix 1 tablespoon Mexican seasonings 3/4 cup Mexican cheese blend Instructions: Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish. Sprinkle Mexican seasonings over top of macaroni and cheese. Sprinkle cheese blend over top to cover. Place in oven and bake for 5 minutes, or until cheese is melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 64210,"Mashed Potatoes au Gratin 5 to 6 medium russet potatoes, peeled and cut into 1 1/2-inch chunks 3 cups chicken broth
Nonstick cooking spray, for the baking dish 4 tablespoons unsalted butter
2 shallots, minced
1 clove garlic, minced
1 cup half-and-half
1 teaspoon kosher salt
2 cups grated Gruyere 1 cup grated Parmesan Instructions: Put the potatoes in a pot and cover with the chicken broth. Bring to a low boil over medium-high heat. Reduce the heat to low, partially cover and simmer until the potatoes are fork-tender, 15 to 20 minutes. Preheat the oven to 375 degrees F. Coat a baking dish with nonstick cooking spray. While the potatoes are cooking, heat the butter in a skillet over medium heat. Add the shallots and cook until translucent and tender, 7 to 8 minutes. Stir in the garlic and cook an additional minute. Transfer the potatoes and chicken broth to a large mixing bowl. Add the butter mixture and half-and-half. Use a handheld electric mixer or a potato masher to mash the potatoes until smooth and creamy. Stir in the salt, 1 cup of the Gruyere and 1/2 cup Parmesan. Transfer the mixture to the prepared baking dish and top with the remaining 1 cup Gruyere and 1/2 cup Parmesan. (The dish can be prepared to this point, covered and refrigerated until ready to bake.) Bake until the cheese is golden and bubbly, about 30 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 64211,"Delores' No Bake Moon Rock Cookies Powdered sugar, for garnish One 1-inch-thick slice pancetta, finely chopped 1 cup granulated sugar 1/2 cup kumquats Pinch cayenne 1/2 cup butterscotch chips 1/2 cup Hershey's Kisses 1 sleeve graham crackers, crushed 3 teaspoons salt 2 generous pinches garam masala Instructions: Heat a skillet over medium heat and cook the pancetta until crisp.
In a saucepan, combine the granulated sugar, 1 cup water, kumquats and cayenne and bring to a boil. Cook the kumquats until they burst.
In a microwave, on half power, melt the butterscotch chips and kisses in a heatproof bowl. Stir in the crumbled graham crackers.
Drain the kumquats and mix with the graham cracker mixture, salt and garam masala. Stir in the pancetta. Form the mixture into flat cakes about 4 inches in diameter.
Garnish with powdered sugar.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64212,"Shrimp and Veggie Cheat Sheet with Hoisin Dressing 1 pound jumbo shrimp (21/25), peeled, deveined, tails off Kosher salt and freshly ground black pepper
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Dijon mustard 1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 large clove garlic, grated
1/4 cup vegetable oil
12 ounces baby bok choy (3 to 5 heads, depending on the size), halved lengthwise 1 red bell pepper, cut into 1/2-inch strips
4 cups cooked brown rice, or any grain you like, such as quinoa
1 tablespoon sesame seeds
4 scallions, thinly sliced
1/4 cup chopped peanuts
1 cup crunchy chow mein noodles
1/4 cup fresh cilantro, chopped
Sriracha, if desired
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Sprinkle the shrimp with 1/2 teaspoon each of salt and pepper. Set aside. Whisk the hoisin, soy, vinegar, Dijon, ginger, sesame oil and garlic together in a large bowl. Whisk in the vegetable oil. Add the bok choy to the bowl, then toss, then transfer them to one side of the baking sheet. Add the red pepper to the bowl, then toss in the remaining marinade, and transfer them to the center of the baking sheet. Toss the shrimp in the remaining marinade and arrange it on the last side of the baking sheet. Pour any remaining marinade over the vegetables and shrimp. Bake until the shrimp are pink and opaque and the vegetables are starting to char, 15 to 20 minutes. Remove from the oven and set aside. (The bok choy can be chopped into smaller pieces if desired.) Divide the rice among 4 bowls. Add a few shrimp and the vegetables to each bowl. Top with the sesame seeds, scallions, peanuts, crunchy noodles and cilantro. Drizzle with the sriracha, if using. Serve warm! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 64213,"Chicken and Wild Mushroom Quesadillas Cooking spray 2 roasted chicken breast halves 4 (8-inch) flour tortillas 2 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, porcini, portobello, etc.) 1 cup thinly sliced oil-packed sun-dried tomatoes 1 1/3 cups shredded reduced-fat Monterey Jack cheese 1/2 cup chopped fresh cilantro Instructions: Coat a large skillet or griddle with cooking spray and set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds. Arrange tortillas on a flat surface. Top one side of each tortilla with an equal amount of chicken, mushrooms and tomatoes. Top filling with shredded cheese (1/3 cup per tortilla). Fold over tortillas to cover filling, making half-moon shapes. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until tortillas are golden brown and cheese melts. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64214,"Big Time Bacon 4 thick slices bacon 2 to 3 tablespoons maple syrup Instructions: Cut 1/2-inch thick slices of bacon from a big slab or have your butcher do it. Cook in a pan over medium heat. Brown one side 3 minutes, then flip over and finish in the oven, about 5 more minutes. Glaze the bacon at the end with a drizzle of maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 64215,"Creamed Green Chili Rice 1 1/2 cups rice, cooked 1 1/2 cups heavy cream reduced by 1/2 2 poblanos, roasted, skins removed, and chopped 3 scallions, sliced 1/4 cup freshly chopped cilantro leaves Instructions: In a medium serving bowl add the rice, reduced cream and the poblanos. Garnish with scallions and cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 64216,"Crawfish Pie 1/4 cup butter 1/4 cup flour 1/3 cup minced onion 1/2 cup minced bell pepper 1/4 minced celery 1 cup heavy cream 1 1/2 teaspoon salt 1 teaspoon paprika 1/2 teaspoon white pepper 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/8 teaspoon thyme leaves 1/8 teaspoon basil leaves 3/4 cup green onion chopped 1 teaspoon garlic, minced 1/4 cup butter 1 pound crawfish tails 1 prebaked 8-inch pie crust Instructions: Make a brown roux with butter and flour, mix in the minced vegetables. Cool. Add cream to thin, if needed. For the filling; In skillet saute green onions, garlic and butter. Add crawfish tails and heat well. Sprinkle with 1 1/2 tablespoons of spice mixture. Add this to the roux, cream mixture and create consistency desired (not soupy or too thick). Pour the hot crawfish mixture into the baked pie crust and serve. Make sure the crust is thick and be sure it's done. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64217,"Breakfast Smoothie 1 (16-ounce) glass ice cubes 4 ounces plain soy milk 2 tablespoons mixed cereal, such as wheat flakes or oats 1 tablespoon mixed seeds, such as sunflower or pumpkin 1 tablespoon raisins 2 pitted dates, chopped 2 teaspoons honey Instructions: Put half of the ice into a blender. Add half of the soy milk, the cereal, seeds, raisins and dates. Blend until smooth. Add the remaining ice, honey and soy milk. Blend again until the mixture is creamy and smooth. Serve in a glass with a straw. ","[Chardonnay, Moscato, Riesling]" 64218,"Molten Chocolate Baby Cakes 1/4 cup brandy or cognac 1/3 cup orange juice 1/2 cup dried cherries 6 ounces bittersweet chocolate, chopped 3/4 cup (1 stick plus 1/2 stick) butter, plus some for buttering the baking cups 3 eggs 3 egg yolks 1/2 cup sugar 3 teaspoons flour 6 teaspoons cocoa powder, for coating the baking cups Instructions: In a small saucepan over low heat, bring the brandy and orange juice to a simmer. Add the cherries, simmer 1 minute and turn off the heat. Soak the cherries in the warm mixture until they plump up, about 10 minutes. Preheat the oven to 450 degrees F. Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat. In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick. Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter. Butter 6 (4-ounce) ramekins. Sprinkle each ramekin with 1 teaspoon cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the center of each ramekin. Use a spoon to push the batter over the cherries to cover them. Place the ramekins on a baking sheet and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centers will be soft. To serve, invert each mold on a plate and let sit for 10 seconds. Slowly lift one side of the mold and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.) DB note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 64219,"Creme Fraiche and Macadamia Nut Terrine 1 cup sugar 1/2 cup water 1/4 cup butter 1/2 cup dark rum 1 tablespoon vanilla extract 1 cup creme fraiche 5 large egg yolks 5 large egg whites, beaten to stiff peaks 1 1/2 cups all-purpose flour, sifted 4 ounces chopped macadamia nuts 4 ounces cold butter 8 ounces brown sugar 4 ounces all purpose flour 2 cups heavy cream 1 cup creme fraiche 3 tablespoons pure vanilla extract 12 egg yolks 6 eggs 1 lemon, juiced 2 vanilla beans, scraped 13 ounces confectioners' (powdered sugar) Instructions: For the Caramel Cake: Pre-heat the oven to 350 degrees. In a small saucepan, mix sugar and water and cook until dark brown. Whisk in the butter and rum and allow to cool. Transfer to a mixer fitted with a paddle and mix in extract and creme fraiche. Add the egg yolks and incorporate well. Beat in the flour and gently fold in the whipped egg whites. Butter and flour a (3-inch h. by 3-inch width by 6 to 8 inches long) terrine mold (the same one to be used for the parfait). Add the mix and bake in a hot water bath for 30 to 35 minutes or until a tester comes out cleanly. Cool on a rack then slice it into 4 slices horizontally. For the Macadamia Nut Crumble: Pre-heat an oven to 275 degrees F. Using a food processor, pulse mixture until small crumbs are formed. Do not puree. Place on lined tray and bake in the oven until golden brown. Let cool completely. For the Creme Fraiche Layer: Whip the cream until stiff peaks form and transfer to another chilled bowl. Mix together the creme fraiche and vanilla extract and whip to stiff picks. Fold in with the whipped cream. Bring yolks, eggs, juice, vanilla bean, and sugar to ribbon stage, whisking constantly over a bain marie to about 110 degrees. Whip at high speed for 10 minutes until the mixture is pale in color and light. Fold gently in with the whipped cream. Using a terrine mold lined with parchment paper, layer parfait with alternating layers of crumble and cake starting with the crumble, then parfait, then cake. Repeat 3 times. Place in freezer and freeze at least 6 hours, preferably overnight. Plating: On a large platter or tray, stand pineapple straight up and garnish with pink peppercorns. Arrange terrine next to it with a few slices fanned out. Drizzle remaining sauce around the platter. Wine Recommendation: Pine Ridge, Chenin Blanc Late Harvest, Napa Valley, 1994 ","[Chenin Blanc, Pinot Grigio, Sauvignon Blanc, Riesling]" 64220,"Classic Hot and Sour Soup 2 ounces dried shiitake mushrooms 10 cups chicken stock or low-sodium chicken broth 2 tablespoons vegetable oil 1/3 cup chopped fresh ginger 2 tablespoons minced garlic 3/4 teaspoon crushed red pepper 1/4 pound very thinly sliced and julienned pork loin or tenderloin 6 to 8 ounces tofu, cubed or crumbled 1/4 cup lime juice 3 tablespoons cornstarch 3 tablespoons mushroom flavored soy sauce 1 teaspoon sesame oil Hot cl oil, for drizzling 2 tablespoons thinly sliced scallions Instructions: Combine shiitake mushrooms and 3 cups of the chicken stock in a small saucepan and bring to a simmer. Remove from heat and let stand until mushrooms are tender and broth is flavorful, about 30 minutes. Remove mushrooms and discard stems. Thinly slice caps and reserve. Strain broth through a fine mesh sieve, combine with the remaining chicken stock and set aside. In a medium saucepan heat the vegetable oil and, when hot, add the ginger, garlic and crushed red pepper; cook for 2 minutes, or until fragrant. Add the chicken stock and reserved shiitakes and bring to a simmer. Cook for 30 minutes. Add the pork and tofu and stir to combine. In a small bowl or cup, combine the lime juice and cornstarch and stir until smooth. Whisk the cornstarch mixture into the hot soup and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Add the soy sauce and sesame oil and serve the soup, drizzled with hot cl oil, to taste, and garnished with some of the sliced scallions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64221,"Grilled Lamb Chops and Spicy Lobster with Garden Puree 1/2 pound sugar snap peas, trimmed 1 pound English peas, shelled, or 1 cup frozen petite peas 1/2 pound asparagus, tips only (about 2 1/2 inches) 1/2 pound haricots verts or tender green beans, trimmed 1/4 cup extra-virgin olive oil 1 cup ricotta cheese 3 scallions, green parts only, roughly chopped Kosher salt and freshly ground black pepper 4 (1 1/2-inch thick) lamb chops Extra-virgin olive oil 1 stick unsalted butter 1 tomato, seeded and chopped 3 sprigs fresh thyme 2 lobster tails, halved Mint leaves, for garnish Instructions: Make the Garden Puree: Bring a large pot of salted water to a boil. Add the peas, asparagus tips, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last minute to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Save a few pieces of each vegetable to use as garnish. Puree the cooled greens in a food processor while pouring in the olive oil. Add the ricotta and scallions and process again. Taste and adjust seasoning with salt and pepper; set aside. For the lamb chops: Brush the lamb chops with olive oil and season with salt and pepper. Grill over medium-high heat for about 8 minutes per side for medium rare. Let rest for 5 minutes before serving. For the lobster: In a small saucepan over low heat melt the butter with the tomato, thyme, salt, and pepper. Cook for about 5 minutes to break down the tomato; set aside. Coat the lobster tails with olive oil and season them with salt and pepper. Grill them shell side down for about 5 minutes. Turn them over and spoon on some of the tomato butter; cook for another 5 minutes. Remove from the grill and keep warm. To serve: Spoon a generous mound of the Garden Puree onto a plate. Place a lamb chop on top of the Garden Puree and place a lobster tail next to that. Spoon some more tomato butter over the lobster. Garnish the lamb chop with the reserved vegetables and some mint leaves. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 64222,"Cherry Almond Clafouti Butter, softened, for greasing 2 tablespoons plus 1/3 cup sugar, divided 1 3/4 cup pitted dark sweet cherries 3 eggs 1/4 teaspoon almond extract Pinch salt 1 1/4 cups almond milk 1/4 cup all-purpose flour Confectioners' sugar, for dusting Blanched sliced almonds, for serving, if desired Instructions: Preheat the oven to 375 degrees F. Butter a 9 1/2-inch pie dish and evenly sprinkle with the 2 tablespoons sugar. Put the cherries in the prepared pie dish, spreading out evenly. Add the eggs, almond extract, pinch salt, remaining 1/3 cup sugar and the almond milk to a medium bowl and whisk until combined. Sift the flour into the egg mixture and whisk until smooth. Pour the egg mixture over the cherries. Carefully place the pie dish into the oven and bake until set and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool to room temperature, if you can wait that long! Then lightly dust with confectioners' sugar and scatter the blanched almonds, if desired, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64223,"Pistachio Lime Cookies 3 cups sugar 1/2 cup lime zest, about 6 to 8 limes 4 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled 6 ounces shelled pistachios 5 egg yolks 2 teaspoons vanilla extract 1/8 teaspoon natural almond extract 3/4 cup fresh lime juice Instructions: Preheat oven to 350 degrees F. In a food processor work bowl, add sugar and lime zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lime sugar in a separate bowl for later use. Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and 3 ounces of the pistachios. Process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 seconds. Add remaining pistachios and mix briefly, about 5 seconds. Pour this mixture into the sugar and lime mixture in the large mixing bowl and set aside. In a medium bowl, mix egg yolks, vanilla extract, almond extract, and lime juice together. Using an electric mixer with a paddle attachment, pour in the lime/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lime juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds. Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lime sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64224,"Thanksgiving Samosas with Green Chutney 3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting 1/4 teaspoon kosher salt 2 tablespoons grapeseed oil, plus more for drizzling 1/4 teaspoon ajwain seeds 1/4 teaspoon nigella seeds 1/4 to 1/2 cup cold water 1 very small red onion, finely diced 1 serrano cl pepper, seeded and minced 1 2-inch piece fresh ginger, peeled and julienned 1 1-inch piece fresh turmeric, peeled and minced 2 tablespoons grapeseed oil 3 tablespoons dried cranberries 3 tablespoons frozen peas Kosher salt 1 russet potato, cooked, peeled and mashed 1 cup cubed cooked turkey or rotisserie chicken (1/2-inch cubes) Fresh lime juice and chopped fresh cilantro, for sprinkling Vegetable oil, for frying Flaky sea salt, such as Maldon 1 bunch cilantro, leaves and tender stems 1/2 bunch mint, leaves only 4 to 5 scallions, chopped 1 garlic clove, chopped
One 1-inch piece ginger, peeled and chopped 2 tablespoons rice wine vinegar juice of 1 lime juice of 1 Meyer lemon 1 chopped serrano cl 1/4 cup crme fra?che Instructions: Make the Pastry: Combine the flour and kosher salt in a large bowl. Rub the grapeseed oil into the flour until incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter. Make the Filling: In a medium skillet over medium heat, cook the red onion, serrano, ginger and turmeric in the grapeseed oil until softened and slightly browned, 6 to 8 minutes. Add the dried cranberries and peas; cook just until the peas are thawed, a couple of minutes. Season with kosher salt. Transfer the mixture to a bowl and add the potato and turkey; sprinkle with lime juice and cilantro. Stir, then taste for seasoning. Make the Samosas: Heat 3 inches of vegetable oil in a dutch oven over medium heat until the oil reaches 375? F on a deep-fry thermometer. Meanwhile, divide the dough into 9 balls. Roll out each into a 5- to 6-inch round on a floured surface. Slice each round into 2 semicircles. Wet the straight edge of a semicircle with a little water, then position the semicircle with the straight edge facing away from you. Place 2 teaspoons filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles and filling. Working in batches, fry the samosas until golden brown, 4 to 7 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet. Sprinkle with flaky sea salt.
Make the Chutney: In a blender, puree cilantro, mint leaves, scallions, garlic, ginger, rice wine vinegar, lime and lemon juice, and cl. Add crme fra?che and blend until incorporated.
Serve the samosas hot or at room temperature with the chutney. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64225,"Dulce de Leche Trifle 1 quart strawberries, sliced 2 bananas, sliced 6 biscotti, crushed 1 angel food cake, crumbled 1 (24-ounce) container whipped cream 1 can dulce de leche* 1 bottle chocolate sauce Instructions: In a large trifle bowl (or other clear glass bowl), put the strawberries, bananas, biscotti, cake, and whipped cream in random layers. Drizzle the dulce de leche and chocolate sauce between layers, saving a generous portion of each for the top. Scoop out and serve in individual bowls. *To make dulce de leche: Put a can of sweetened condensed milk in a pot and cover with water. Bring the water to a simmer and cook for 3 hours, turning the can over every half hour and topping off with more hot water if it evaporates. Turn off the heat and leave the can in the water until it is completely cool. ","[Malbec, Merlot, Cabernet Sauvignon, Zinfandel]" 64226,"Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream 1 2/3 cups sugar 1 tablespoon light corn syrup 1 stick unsalted butter, cubed 1 cup heavy cream, at room temperature 1 1/2 teaspoons coarse sea salt 1/2 stick unsalted butter, cubed, plus more for the pan 1/2 cup sugar 1/4 cup corn syrup 1/4 teaspoon baking soda 1/2 cup pecan pieces 1/2 cup shredded sweetened coconut 1 1/2 cups all-purpose flour 1 1/2 cups cake flour 1 tablespoon baking powder 1/2 teaspoon kosher salt 3/4 cup whole milk, at room temperature 1 teaspoon vanilla extract 2 sticks unsalted butter, at room temperature 1 3/4 cups sugar 4 large eggs 1 cup plus 2 tablespoons sugar 5 large egg whites 2 pounds unsalted butter, at room temperature 2 tablespoons coarse sea salt, for sprinkling Instructions: Preheat the oven to 350 degrees F. Line two standard muffin pans with 24 cupcake liners. For the salted caramel: Combine the sugar, 1/3 cup water and the corn syrup in a small saucepan. Stir with a wooden spoon and bring to a simmer over medium heat. Simmer, swirling the pot occasionally, until the mixture is a beautiful amber color (watch closely). Once the desired color is reached, immediately add the butter and stir with a wooden spoon until completely incorporated. Remove from the heat. Add the heavy cream and stir to incorporate. Stir in the coarse salt. Pour 1/2 cup of the salted caramel into a small bowl or measuring cup, and the remainder into another bowl. Cool completely, stirring occasionally. (You can speed up the cooling by putting the caramel into the refrigerator, but it must be pourable when you are ready to assemble the cupcakes.)
For the brittle: Butter a small baking sheet and set aside. In a small but deep saucepan, combine the sugar, corn syrup, butter and 2 tablespoons water. Bring to a full boil over high heat, and boil until a candy thermometer reaches 280 degrees F. Remove from the heat and immediately stir in the baking soda, and then the pecans. Pour onto the prepared pan and spread with a rubber spatula. Top with the coconut. Allow to cool. Break the brittle into pieces of desired size.
For the cupcakes: In a medium bowl, sift together the all-purpose flour, cake flour, baking powder and kosher salt and set aside. Combine the milk and vanilla and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. Once incorporated, add the eggs, one at a time, at low speed. Be sure to incorporate after each addition, scraping down the sides of the bowl as necessary. Do not over beat. Once incorporated, add the flour mixture and the milk mixture. Alternate with three parts flour and two parts milk, being sure to scrape down the sides of the bowl as necessary (we don't want any butter chunks stuck to the bottom). Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
Bake until a skewer inserted in the center comes out clean, 18 to 20 minutes. Transfer the pans to cooling racks and cool for about 5 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting.
While the cupcakes are baking, make the buttercream: Combine the sugar and egg whites in the bowl of a stand mixer. Place the bowl over simmering water and whisk continuously until the sugar is melted. Remove from the heat, place under the mixer with a whisk attachment and whisk at medium-high speed until soft peaks form and it cools to room temperature. Add the butter and beat until incorporated. With the mixer running, slowly beat in the 1/2 cup reserved salted caramel until the mixture is homogenous. Set aside at cool room temperature until you are ready to frost the cupcakes.
To assemble: Use a small serrated knife, core each cupcake about 1 1/4 inches wide at the top and halfway into the cake. (Discard the cores-or nibble while you work.) Fill each with about 1 tablespoon of the remaining salted caramel. Sprinkle with about 1/4 teaspoon coarse salt. Frost each cupcake with a generous amount of caramel Swiss buttercream and garnish with crumbled pecan coconut brittle. Eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64227,"Peanut Cashew Butter 1? cups (216 g) roasted, salted peanuts 1? cups (205 g) roasted, salted cashews Instructions:

1. Pour nuts into the Vitamix container and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. In 1 minute, you will hear a high pitched chugging sound. Once the butter begins to flow freely through the blades, the motor sound will change from a high pitch to a low laboring sound. Stop machine.
5. Store in an airtight container. It can also be frozen for longer storage. If using dry roasted nuts, you may need to add oil. Begin with 3 Tablespoons (30 ml) and add more if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64228,"Lava Rock Shrimp With Honey Chipotle Lime Sauce and Mango Jicama Salsa 1 cup barbecue sauce 1/4 cup honey 1/4 cup lime juice (about 1 1/2 limes) 1/4 cup canola oil 2 teaspoons Dijon mustard Pinch red cl flakes Pinch cl powder Pinch cayenne pepper 4 chipotles in adobo 3/4 cup all-purpose flour 1 teaspoon kosher salt 1 teaspoon fresh cracked black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 12 ounces rock shrimp (about 1 1/2 cups) Canola oil, for frying 1 cup cooked rice noodles, optional, for garnish 6 lime wheels, optional, for garnish 4 tablespoons Mango Jicama Salsa, recipe follows 1 pinch cl threads, optional, for garnish Lotus chips, optional, for garnish 2 lime wedges, for service 1 cup jicama, diced into 1/8-inch pieces 1 cup ripe mango, diced into 1/8-inch pieces 1/4 cup 1/8-inch diced red onion 2 teaspoons minced jalapeno 1 tablespoon chopped fresh cilantro 1 tablespoon sweet chili sauce 1/4 teaspoon sea salt Instructions: For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat. For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine. Add the shrimp in batches to the flour and toss gently to coat evenly. Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding. Remove from the oil and drain on a paper towel-lined plate. Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service. Add the shrimp to the reduced sauce and toss gently to coat evenly. Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses. Garnish with Mango Jicama Salsa, cl threads, lotus chips and a lime wedge, if desired. Serve immediately. Toss the jicama, mango, onions and jalapeno gently in a bowl with the remaining ingredients and refrigerate for 20 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 64229,"Chicken with Jerk Sauce and Cool Pineapple Salsa 1 tablespoon honey 1 tablespoon lime juice 1 cup finely diced pineapple 1/3 cup finely diced, seeded English cucumber 1 tablespoon chopped fresh mint leaves 4 teaspoons olive oil, divided 4 skinless, boneless chicken breast halves, about 5 ounces each, pounded to 1/2-inch thick 1 cup chopped scallions (about 6 scallions) 1/2 Scotch bonnet or habanero cl pepper, seeded and finely minced (wear gloves when handling) 1 clove garlic, minced 1 teaspoon grated fresh ginger, or 1/4 teaspoon ground 1 teaspoon allspice 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried 1/2 cup low-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons lime juice Instructions: In a small bowl whisk together the honey and the lime juice. Combine the pineapple, cucumber and mint in a medium bowl, pour the dressing over and toss to combine. Set aside. Heat 2 teaspoons of olive oil in a large skillet over a medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side, or until browned and cooked through. Transfer the chicken to a plate and cover with foil to keep warm. Add the remaining 2 teaspoons of oil to the pan. Stir in the scallions, pepper, garlic, ginger, allspice, and thyme. Cook for 30 seconds over a medium heat. Add the chicken broth and soy sauce and cook until liquid is reduced by half, about 3 minutes. Stir in the lime juice. Put the chicken back in the pan and coat well with the sauce. Serve with the pineapple salsa. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 64230,"Crispy Onion Blossom 1 medium Vidalia onion (3/4 to 1 pound) Kosher salt and freshly ground black pepper
1 cup buttermilk
1/2 teaspoon hot sauce
3/4 cup mayonnaise 3 tablespoons extra hot horseradish
1 tablespoon yellow mustard
1 lemon, juiced
1 tablespoon Cajun seasoning
2 cups all-purpose flour 1/4 cup cornstarch
1 tablespoon dried parsley
1 tablespoon Cajun seasoning
1/2 teaspoon ground mustard
Kosher salt and freshly ground black pepper
3 quarts vegetable oil
2 large eggs
Instructions: For the onion: Trim the stem end of the onion by slicing off 1/2 inch. Peel off and discard any onion skin. Trim the root end of the onion to remove any hair or dirt. Put the onion on a cutting board root-end up. Leaving 1/2 inch uncut around the root end, make 4 vertical cuts evenly spaced around the onion. Continuing this action, make 3 cuts in each quadrant of the onion to create 16 \petals\ evenly spaced around the onion root. Put the onion stem-side up in a medium bowl and sprinkle with some salt and pepper. Mix the buttermilk and hot sauce in a measuring cup and pour over top of the onion. Allow the onion to rest in the buttermilk mixture for 30 minutes. For the dipping sauce: Meanwhile, whisk together the mayonnaise, horseradish, mustard, lemon juice and Cajun seasoning in a small mixing bowl. Set aside. (See Cook's Note.) For the breading: Use a mixing bowl that is wide enough to accommodate the onion blossom, and be sure to have a plate that fits over the bowl. Whisk together the flour, cornstarch, dried parsley, Cajun seasoning and ground mustard. Season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Pour the vegetable oil into a large, heavy-bottomed stockpot. Preheat the oil to 375 degrees F over medium-high heat (the oil will drop in temperature when the onion is added, so adjust the heat as needed to maintain 360 degrees F). Line a baking sheet with paper towels. Remove the onion from the buttermilk mixture and allow any excess to drip off. Crack the eggs into the buttermilk mixture and whisk to combine. Place the onion into the seasoned flour, root-end up. Put the plate on top of the bowl to cover the opening, then invert the bowl and plate, holding them together and gently shaking to ensure that the onion is evenly coated in the seasoned flour. Invert again right-side up and remove the plate. Lift the onion out and shake to remove any excess flour. Place the onion into the egg mixture root-side down, being sure that it is fully submerged. Remove the onion and allow any excess liquid to drip off. Place the onion back into the seasoned flour and repeat the shaking process for a second time to ensure that all petals are evenly breaded. Carefully lower the breaded onion, root-side down, into oil. Fry until evenly golden brown and crispy, 5 to 6 minutes. Lift the onion out of the hot oil and place on the lined baking sheet. Sprinkle with salt and serve immediately with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64231,"Instant Pot Beef Pho 6 pounds small mixed beef bones, such as shin or marrow 1 pound brisket Kosher salt and freshly ground black pepper 1 large piece ginger (about 5 ounces), halved lengthwise 1 tablespoon whole black peppercorns 4 cinnamon sticks 3 star anise pods 2 medium yellow onions, halved lengthwise 4 cloves garlic, unpeeled
1 pound sirloin beef 1/2 cup fish sauce, plus more if needed
1 tablespoon sugar 12 ounces flat rice noodles, cooked according to package instructions and kept warm 2 to 3 cups fresh mung bean sprouts 1 small red onion, halved and thinly sliced
1 small jalape?o, halved lengthwise and thinly sliced
1 small bunch fresh Thai basil, separated into sprigs 1 lime, cut into 8 wedges Hoisin sauce, for serving Sriracha, for serving Instructions: For the pho: Add the beef bones to a 6-quart Instant Pot?, then nestle the brisket on top of the bones. Stir 1 tablespoon salt into 10 cups water, then pour over the meat. Set to high saute, cover with the lid and cook for 30 minutes (see Cook's Note). Transfer the brisket to a plate, then use 2 kitchen towels to carefully remove the pot and drain the bones into a large colander. Gently rinse the bones with water to remove any scum, then set aside. Carefully wash out the pot and dry well.
Turn the pot to high saute and allow to heat up for 5 minutes. Add the ginger cut-side down, then surround the ginger with the black peppercorns, cinnamon sticks and star anise. Cook for 5 minutes without moving the ginger or spices. Use tongs to remove the ginger to a medium bowl and a slotted spoon to remove the spices to the bowl. Add the yellow onions cut-side down, then surround the onions with the garlic cloves. Cook for 10 minutes without moving the onions or garlic. Turn off the pot, then add the bones and reserved ginger and spices. Sprinkle the brisket liberally on all sides with salt, then nestle on top of the bones and vegetables. Pour in 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 30 minutes (it will take about 30 minutes for the pot to come to pressure). Meanwhile, put the sirloin in the freezer so that it partially freezes and will be easier to slice.
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid.
Transfer the brisket to a cutting board and allow to cool slightly. Set a large colander over a large stockpot, then use a slotted spoon to transfer most of the bones and vegetables to the colander. Use 2 kitchen towels to carefully remove the pot and pour the stock into the colander. Use the slotted spoon to press down on the bones and vegetables to extract as much flavor as possible, then discard.
Clean out the pot if needed, then return it and pour the stock back in. Skim the fat from the stock, if desired. Add enough water so that the stock comes halfway up the pot. Stir in the fish sauce and sugar, then turn to high saute and allow the stock to come to a boil. Once the stock is at a boil, taste it for seasoning and add more fish sauce if needed.
Meanwhile, thinly slice the brisket against the grain. Slice the sirloin very thinly against the grain.
Divide the warm rice noodles among 4 to 6 large bowls and sprinkle the noodles with freshly ground black pepper. Divide the brisket among the bowls and top with overlapping slices of sirloin. Top each bowl with 2 to 3 cups of hot stock. For the toppings: Serve immediately with the mung bean sprouts, red onion, jalape?o, Thai basil, lime wedges, hoisin sauce, and sriracha, allowing your guests to dress their bowls of pho as they wish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64232,"Jerk Chicken and Dumplings 3 whole chicken legs and 3 wings 1 head garlic 1 (3 to 4-inch) piece ginger, peeled 1 tablespoon Jerk seasoning Canola oil, for frying 1/2 sweet red bell pepper, seeded 3 small carrots 2 green onions 3 stalks celery with leaves 1 bunch fresh cilantro leaves, chopped 3/4 cup Jamaican Ginger Beer Dash ground cinnamon 3 Kaffir lime leaves 1 to 2 tablespoons or a nub of butter 2 limes Crunch Fried Dumplings, recipe follows Vegetable oil, for frying 1 cup all-purpose flour 1/2 cup cornmeal 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon sugar 2 tablespoon cold butter, cubed 1 1/4 cups milk Instructions: Cut the chicken legs into pieces - thighs, drumsticks, wings, and drop into a bowl. Peel and rough chop the garlic, and add to a large bowl. Rough slice the ginger into long thin slices, and add to the bowl. Toss in the chicken pieces and mix together. Add a good tablespoon or two of your favorite jerk seasoning spice rub into the bowl, and mix with your hands to coat the chicken really well. Cover the bowl, and let rest in the refrigerator for at least 2 hours, or overnight. Preheat oven to 350 degrees F. Put a large pan on high heat. Add a good layer of oil (a little more than just coating the pan). When the oil is hot enough, add the chicken. You should hear a sizzle as the meat hits the pan. Let the chicken pieces brown for about 5 to 6 minutes on one side. Then gently flip them over, and place the pan in the oven for about 10 more minutes of roasting, to make sure the chicken pieces are cooked through. Julienne the bell pepper, carrots, green onions and celery, and drop into a large mixing bowl. Add the cilantro. When the chicken comes out of oven, remove the chicken from pan, and set aside. Put the pan over medium heat, and pour the ginger beer into the pan to deglaze it, stirring up all the brown bits. Add the cinnamon and Kaffir lime leaves, and let simmer for a couple of minutes, and then add the butter, and stir in. Toss the chicken pieces with the vegetables, and the juice of a lime. Plate up in a mound, and drizzle the sauce over top, and place 2 or 3 fried dumplings on the side. Add a couple of lime wedges, for garnish. Pour 1/2 to 1-inch of vegetable oil into a heavy-bottom saucepan, and heat until sizzling hot. In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Work in the cold butter with your hands, rubbing the butter bits into the flour, breaking them up and aiming for small pea-size pieces. Add the milk to make a loose dough that will barely hold its shape without running off a spoon. Drop by large spoonful into the hot oil, and fry about 3 minutes per side, or until nicely browned but not too dark. When you bite into it the crust should be crunchy but the inside soft and tender. Serve the warm dumplings beside the Jerk Chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64233,"Ginger Sugar Cookies with Vanilla Royal Icing 4 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons ground ginger
1/2 teaspoon fine salt
1/4 teaspoon baking soda
2 teaspoons pure vanilla extract
2 large eggs
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup confectioners' sugar
3 1/2 cups confectioners' sugar 2 tablespoons meringue powder
1 teaspoon pure vanilla extract
Gel food coloring, for decorating Instructions: For the sugar dough: Whisk together the flour, ginger, salt and baking soda in a medium bowl. Beat together the vanilla and eggs in a small bowl. Beat together the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed. Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters themselves as needed. Once all the flour mixture is just incorporated, increase the speed to medium high and beat until the dough is very smooth, about 5 minutes. Turn the dough out of the bowl and bring it together. Divide into 2 pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 1 hour and up to overnight. To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Dust another sheet of parchment with flour and put 1 piece of dough on top. Dust with more flour and top with another sheet of parchment. Roll out the dough into a rectangle about 1/4 inch thick (about 11 by 9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough. Cut out cookies from one of the dough pieces using a 3-inch cutter. Arrange the cookies about 2 inches apart on the prepared baking sheets. Refrigerate while you cut the remaining cookies. Reroll and cut any scraps of dough. If the dough becomes very soft and difficult to roll or cut at any point during the process, place on a baking sheet in the freezer for 5 minutes. Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla and 3 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed. Color the icing as desired with gel food coloring. Fit pastry bags with small round tips and fill with the icing. Decorate the cookies as desired and let dry for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64234,"Caramel Apple Dessert Nachos 4 ounces cream cheese, at room temperature 2 tablespoons brown sugar
Zest from 1/2 lemon plus 1 teaspoon lemon juice
10 caramels, unwrapped 2 Granny Smith apples, sliced
1 Gala apple, sliced
2 teaspoons sprinkles
1 cup potato chips, crumbled, optional
Instructions: Mix the cream cheese, brown sugar and lemon zest and juice in a bowl until smooth. Transfer to a plastic bag and snip the corner to make about a 1/4-inch opening. Set aside. Add the caramels and 1 1/2 teaspoons water to a saucepan over medium-low heat. Cook, stirring, until the caramels are melted, 4 to 5 minutes. Arrange the apple slices fanned out and overlapping on a plate. Squeeze the cream cheese-lemon sauce on top. Drizzle the warm caramel over the apples and cream cheese sauce. Garnish with sprinkles and potato chips if using and serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly slic" 64235,"Grandma's Apple Pie 1 1/2 pounds short crust pastry, recipe follows 7 cups Royal Gala apples, cored and quartered (about 5 apples) 1/2 cup sugar 1 tablespoon lemon juice 2 teaspoons lemon zest, finely chopped 1/4 teaspoon grated nutmeg Pinch salt 1 egg yolk 2 tablespoons water 2 tablespoons unsalted butter, cold 3 cups all-purpose flour 1/4 teaspoon salt 4 ounces unsalted butter, cold 8 ounces shortening, cold 1/2 cup ice cold water Instructions: Preheat the oven to 375 degrees F.
Roll 1/2 the short crust pastry to 1/4-inch thickness and cut out a 14-inch circle. Line a 9-inch pie plate with the pastry, trim away the excess and crimp the edge.
Roll out the rest of the pastry to 1/4-inch thickness. Cut the pastry into 1/2-inch strips. On a piece of parchment paper or waxed paper weave the strips of pastry into a lattice that will cover the top of a 9-inch pie plate with 1-inch of overhang. Refrigerate the pie shell and lattice for at least 30 minutes.
Meanwhile, cut the apple quarters into 1/4-inch thick slices. Toss the apples with the sugar, lemon juice, lemon zest, nutmeg, and salt. Whisk together the egg yolk and water to make an egg wash. Brush the inside edge of the pastry with the egg wash. Arrange the apples in the pie shell and dab the top with pieces of cold butter. Slide the lattice top over the apples. Press the pastry of the lattice firmly on the crimped edge to seal the 2 together. Brush the lattice with egg wash. Place the pie on a baking sheet and bake for 1 hour and 15 minutes. Sift the flour and salt into a large mixing bowl. Using a cheese grater, grate the butter and shortening into the flour. Combine the mixture with your fingers until it resembles cornmeal. Add the ice cold water and mix with a spoon, pulling the water into the flour until a dough forms.
With your hands, shape the dough into 2 balls and flatten them into disks. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Store in the refrigerator for up to 4 days and in the freezer for up to 1 month.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64236,"Pasta, Garlic and Savoy Cabbage Threads 12 ounces perciatelli or spaghetti 1/3 cup olive oil 1 teaspoon or more of garlic paste 1 pound savoy cabbage, thinly sliced 1/2 teaspoon red pepper flakes 3/4 cup chicken broth 1 cup ricotta cheese 1 cup grated parmesan cheese 1/4 cup chopped italian parsley Instructions: Bring salted water to a boil and cook pasta for 10 minutes or until al dente or according to package directions. Meanwhile heat oil in a large skillet. Add garlic paste, cabbage, and red pepper and saute for a moment to coat the cabbage. Add the broth. Cover and simmer until vegetables are tender, about 10 minutes. While this is cooking whisk ricotta and Parmesan cheese together Drain pasta, reserving some of cooking liquid to whisk into ricotta cheese mixture to loosen it. Add cooked cabbage, and cheeses to pasta and toss. Garnish with parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 64237,"Brandy Milk Punch 1 1/2 cups 2-percent milk 1/2 cup skim milk 12 ounces bourbon 2 egg whites* 1/2 cup sugar 1/2 cup cold water or ice 1 tablespoon vanilla extract Ground nutmeg, as needed Instructions: Combine the milk, bourbon, egg whites, sugar, water and vanilla in a shaker and shake vigorously. Serve in a rocks glass and sprinkle with nutmeg, to taste. ","[Bourbon, Brandy, Cognac]" 64238,"Spaghetti Bolognese 1/4 cup extra-virgin olive oil 1 1/2 pounds ground beef chuck 1 1/2 pounds ground veal 1/2 pound ground mild Italian sausage 2 white onions, chopped 2 carrots, chopped 6 cloves garlic, thinly sliced Kosher salt and freshly ground pepper 1/2 cup tomato paste 1 small bunch thyme 1 sprig rosemary
1 cup dry red wine (or use beef stock) 2 cups beef stock 2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand 1 3-inch piece pecorino romano cheese rind, plus shaved cheese for topping 1 pound spaghetti Instructions: Heat a large Dutch oven over high heat. Add the olive oil, then the beef, veal and sausage; cook, breaking up the meat, until very well browned, 8 minutes. Remove the meat to a plate, leaving the fat in the pan. Pulse the onions, carrots and garlic in a food processor until the size of small pebbles. Add to the fat in the Dutch oven and cook, stirring, until soft, 6 to 8 minutes. Season with salt and pepper. Return the meat and any juices to the Dutch oven. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes. Tie the thyme and rosemary together with kitchen twine. Add the wine to the Dutch oven and cook until reduced by half, 3 to 4 minutes. Add the stock, tomatoes, herb bundle and cheese rind. Cover and simmer over medium-low heat until thickened, about 1 1/2 hours. Season with salt and pepper. About 20 minutes before serving, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Top with shaved cheese. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 64239,"Cheesy Chorizo Breakfast Burritos 1/2 cup finely diced mango (about 3 ounces) 1/2 cup finely diced pineapple (about 3 ounces) 1/4 cup packed fresh cilantro leaves, chopped 1/4 cup finely diced red onion (about 1 ounce) 1/2 jalape?o, seeded (optional) and finely diced (about 2 tablespoons) Juice of 1 lime (about 2 tablespoons) Kosher salt 1 teaspoon olive oil 2 chicken chorizo sausages, diced (about 4 ounces) 1 cup baby kale (about 1 ounce) 1 cup baby spinach (about 1 ounce) 4 large eggs, lightly beaten 1 cup shredded mozzarella (about 4 ounces) 2 large (burrito-size) spinach tortillas or wraps Instructions: Combine the mango, pineapple, cilantro, onions, jalape?os, lime juice and a pinch of salt in a medium bowl and set aside. Heat the oil in a medium nonstick skillet over medium heat until shimmering. Add the chorizo and cook, stirring frequently, until browned and warmed through, about 5 minutes. Add the kale, spinach and 1/2 teaspoon salt. Cook, stirring frequently, until the greens wilt completely, and any excess moisture evaporates, about 5 minutes. Stir in the eggs and let sit until the bottom starts to set, about 1 minute. Drag the eggs from side to side with a spatula, letting them set on the bottom each time so that big curds form, 2 to 3 minutes. Once the eggs are no longer runny, turn off the heat. Spread 1/2 cup mozzarella in the center of each tortilla. Microwave one at a time until the tortilla is warm and the cheese melts, 30 seconds. Divide the egg mixture between the tortillas and top each with 2 tablespoons of the fruit salsa. Fold in the sides of each tortilla and then roll them up to form compact burritos. Serve with the remaining fruit salsa on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 64240,"Sauteed Edamame 2 tablespoons canola oil 1 medium onion, diced 2 teaspoons chopped garlic Salt and freshly ground black pepper 1 (10-ounce) bag frozen shelled edamame, thawed Instructions: Heat oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes. Add edamame and saute for 4 minutes until edamame are heated through and onions are tender. (Reserve leftover Sauteed Edamame for online Round 2 Recipe \Bowtie Pasta with Edamame.) Use the leftovers from this recipe to make (Web Exclusive) Round 2 Recipe: Edamame with Pasta. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64241,"White Bean Soup with Tomatoes and Herbs 1 bunch fresh thyme or 1 tablespoon dried Large sprig of fresh rosemary or 1 1/2 teaspoons dried 2 bunches fresh oregano or 1 tablespoon plus 1 1/2 teaspoons dried 3 cups dried white beans, washed and picked over 12 cups water 1/4 cup olive oil or 4 tablespoons unsalted butter 1 medium onion, diced 6 garlic cloves, minced 2 cups canned tomatoes, chopped, with their liquid 2 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 2 quarts vegetable stock or water 2 to 2 1/2 limes, quartered Instructions: If using fresh herbs, make an herb packet by placing a large square of cheesecloth on a counter. Place the thyme, rosemary and half the oregano in the center, gather the ends together and tie to enclose. Remove the leaves from the remaining bunch of oregano, chop and reserve. Combine the beans, fresh herb packet or the dried herbs and water in a large saucepan or stockpot. Bring to a boil, reduce to a simmer and cook, covered, until the beans are cooked through but still firm, 1 hour. Remove from the heat. Lift out and discard the herb bundle. In a large stockpot, heat the olive oil or butter over medium heat. Saute the onions until golden, 15 to 20 minutes. Stir in the garlic and cook just until the aroma is released, about 5 minutes. Add the tomatoes and their liquid, salt, pepper and half of the reserved chopped oregano (if using fresh). Reduce the heat to medium low and cook, stirring frequently, until the liquid is evaporated. Stir in the beans and their cooking liquid and cook 5 minutes longer. Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook about 40 minutes, or until the beans are very tender. Serve hot, garnished with the remaining chopped fresh oregano and lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 64242,"Apple, Dried Cherry and Almond Loaf 1/2 cup rolled oats 1 1/4 cups milk 2 cups self-rising or wholegrain flour 1 teaspoon baking powder 4 1/2 ounces dried cherries 1 1/2 ounces dried apples, diced 1/3 cup soft brown sugar 1 teaspoon ground cinnamon 3 tablespoons honey, plus more for garnish 1 egg, lightly beaten 5 tablespoons coarsely chopped almonds Fresh ricotta Honey, for drizzling Instructions: Put the oats in a bowl, pour over the milk, and leave them to soak for 30 minutes.
Preheat an oven to 350 degrees F.
Lightly grease and line the loaf pan with parchment paper, and set aside.
Sift the flour and baking powder into a bowl. Then, stir in the rolled oats, dried cherries, dried apples, sugar, cinnamon, honey, egg and 3 tablespoons almonds, mixing everything together well. Spoon the mixture into the loaf pan, leveling the top, and sprinkling over the remaining almonds. Bake the loaf until the crust is golden brown and the interior is cooked, about 45 minutes.
Let it rest shortly in the pan before turning the loaf out onto a wire rack to cool completely. Cut off slices, toast and serve with some fresh ricotta and drizzles of honey. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 64243,"Cinnamon Chocolate Meringues 6 egg whites, at room temperature 1/2 teaspoon vanilla Pinch of cream of tartar 1 cup granulated sugar 1/8 teaspoon cinnamon 4 tablespoons cocoa powder 1/4 cup finely chopped pecans, toasted and cooled Instructions: Preheat the oven to 275 degrees. With an electric beater on low speed, whip the egg whites and vanilla until frothy. On a medium speed, add the cream of tartar and whip until they turn white and begin to stiffen. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy. Sift the cocoa powder and cinnamon over the whites. Gently fold the cocoa and pecans into the egg whites. Drop heaping tablespoons of the batter, several inches apart, on parchment lined cookie sheets. Bake for 45 minutes. Turn the oven off and leave the cookies in the oven for 20 to 25 minutes with the door closed. Store the cooled meringues in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64244,"Raw Oysters with Smoked Salmon and Caviar Cream 1/2 cup creme fraiche 1/4 cup heavy cream 2 ounces caviar (beluga, osetra or sevruga) 1 tablespoon lemon juice 1 tablespoon finely chopped chervil or dill, plus extra sprigs for garnish About 4 ounces top-quality smoked salmon, sliced extremely thinly 12 cold, freshly opened oysters Instructions: In a bowl mix together the creme fraiche, heavy cream, 2 tablespoons of the caviar, lemon juice, and chopped chervil or dill. Refrigerate the sauce for 1 to 2 hours before using. Just before serving, cut the salmon into 12 pieces; they should be large enough to wrap the oysters into roughly square little packets. Wrap the oysters. Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate. Divide the wrapped oysters among the plates, arranging them on the sauce pools. Garnish each packet with a generous 1/4 teaspoon of caviar and a chervil or dill sprig. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Gris]" 64245,"Marc Silverstein Noodle Kugel 3 eggs, lightly beaten 3/4 cup melted butter, divided 1 cup sour cream 3/4 cup sugar, divided 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 pound egg noodles, cooked, drained 1 cup black raisins 1/2 orange, zested Instructions: Preheat oven to 350 degrees F. Butter a 9 by 13 by 2-inch baking dish. In a large bowl whisk together eggs, 1/2 cup melted butter, sour cream, 1/2 cup sugar, 1/2 teaspoon cinnamon nutmeg. Toss in the noodles, raisins and orange zest. Pour mixture into prepared pan. In a small bowl mix together remaining 1/4 cup sugar with 1/2 teaspoon cinnamon. Sprinkle sugar mixture over noodles. Top with 1/4 cup melted butter. Bake for 45 minutes or until set.; ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 64246,"Stuffed Artichokes 6 large globe artichokes 3 ounces fresh bread crumbs 1 onion, finely chopped 4 ounces Parmesan, freshly grated 4 tablespoons parsley, chopped 2 cloves garlic, finely chopped 2 tomatoes, peeled, seeded and chopped 1 tablespoon capers, cut in half 2 ounces black olives, stoned and chopped Salt Black pepper, freshly ground Olive oil 1/4 pint (1/2 cup) white wine Instructions: Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke. Make the stuffing by mixing together the bread crumbs, onion, Parmesan, parsley, garlic, tomatoes, capers, olives, and salt and pepper to taste.and fill the center of the artichokes. Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 64247,"Pampushky 3/4 cup whole milk, warmed to 110 degrees F 1/4 cup lukewarm water
One 1/4-ounce packet active dry yeast
1 tablespoon sugar
4 tablespoons sunflower, safflower or grapeseed oil, plus more for greasing
3 cups all-purpose flour, plus more for dusting (see Cook\u2019s Note)
2 teaspoons kosher salt, divided
4 teaspoons dehydrated minced garlic
1 large egg, lightly beaten
6 cloves garlic, peeled
2 tablespoons chopped fresh parsley or dill leaves
Instructions: Whisk together the warm milk, lukewarm water, yeast and sugar in a glass measuring cup or small bowl until combined. Set aside until the mixture is foamy, about 5 minutes. Add the yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add 2 tablespoons of the oil and mix on low speed just until combined, about 15 seconds. Add 2 3/4 cups of the flour, 1 teaspoon of the salt and the dehydrated garlic and mix on low speed until the dough comes together and clings to the dough hook, about 4 minutes. Add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough is smooth and starts to pull away from the bottom of the bowl. Increase the speed to medium and mix for 1 more minute.
Transfer the dough to a lightly floured surface and shape into a smooth ball. Lightly coat a bowl with a little oil. Add the dough, turn to coat with oil, cover and set aside in a warm place until doubled in size, about 1 hour.
Lightly grease a 9-inch metal cake pan or pie dish. Punch the dough down and divide it into 8 equal pieces. Tuck the corners under each piece and roll into a ball. Place the balls side-by-side in the pan with 7 around the sides and 1 in the middle. Cover and set aside in a warm place until puffed up and almost doubled in size, about 30 minutes.
Preheat the oven to 375 degrees F. Brush the dough with the egg. Bake until golden brown and cooked through, 25 to 35 minutes.
Meanwhile, smash the garlic cloves with the side of a chef\u2019s knife. Roughly chop the garlic so no very large pieces remain. Sprinkle the garlic with 1 teaspoon of kosher salt. Using the side of the knife, flatten and scrape the garlic and salt together until it forms a paste. Stir the garlic paste into the remaining 2 tablespoons oil. Add the parsley and set aside.
Remove the rolls from the oven and immediately slather the tops with the garlic oil. Serve warm.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64248,"Bbq Pork Sandwich 1 recipe shredded Smoked Pork Butt, recipe follows 1 recipe Dry Rub, recipe follows 1 recipe Pork Sandwich Slaw, recipe follows 1 recipe Pork Sandwich Sauce, recipe follows 1 loaf spongy white bread 1/2 cup Hungarian paprika 1/4 ground black pepper 1/8 cup salt 1/4 cup sugar 1 1/2 tablespoons garlic powder 1 1/2 tablespoons cayenne pepper 1 1/2 tablespoons onion powder One 5- to 8-pound Boston pork butt 1 recipe Dry Rub (above) 1 cup molasses 2 cups shredded cabbage 2 tablespoons minced onions 2 tablespoons mayonnaise 2 teaspoons sugar 1/4 teaspoon salt Fresh ground black, to taste 1/4 cup butter 1/2 quart white vinegar
1/2 cup apple cider vinegar
1/4 lemon, juiced
1/2 teaspoon salt
Freshly ground pepper, to taste Instructions: Place desired amount of shredded pork on top of 1 piece of bread, top with desired amount of slaw and sauce. Top with other piece of bread and \squish\ the sandwich down slightly. Then enjoy. Mix all ingredients in bowl until well blended and reserve. Massage pork with about half dry rub mixture the day before cooking. Refrigerate, covered well, overnight. Remove pork from cooler, rub down with another portion of dry rub, so that it is covered well. Next, brush molasses over top of pork. Preheat smoker to 200 degrees. Place pork in smoker, smoke for 8 to 10 hours or until internal temperature reaches 170 degrees. In the meantime prepare the slaw, and sauce for the sandwich. Remove pork from smoker and let sit for 20 minutes. Pull off meat and shred or chop as preferred. Mix ingredients in bowl until well combined. Let all marinate for 30 minutes. Before using on sandwich. Place all ingredients in saucepan, bring to a boil and reduce the heat to a simmer. Simmer for 2 hours. ","[Chardonnay, Zinfandel, Merlot, Syrah]" 64249,"Homemade Granola 4 cups old-fashioned rolled oats 2 cups sweetened shredded coconut 2 cups sliced almonds 3/4 cup vegetable oil 1/2 cup good honey 1 1/2 cups small diced dried apricots 1 cup small diced dried figs 1 cup dried cherries 1 cup dried cranberries 1 cup roasted, unsalted cashews Instructions: Preheat the oven to 350 degrees F. Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes. Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64250,"Vegan Pavlovas One 15-ounce can chickpeas 1 1/2 tablespoons cornstarch 1/2 teaspoon cream of tartar 3/4 cup vegan superfine sugar 1 1/2 tablespoons unsweetened cocoa powder 1/2 teaspoon pure vanilla extract One 14-ounce can unsweetened coconut cream, chilled in the refrigerator at least 8 hours 5 teaspoons vegan confectioners' sugar 3 cups fresh strawberries, hulled and quartered Instructions: Preheat the oven to 250 degrees F. Line a rimmed baking sheet with parchment. For the aquafaba pavlova: Strain the chickpeas directly into the bowl of a stand mixer fitted with the whisk attachment. There should be about 3/4 cup liquid; reserve the chickpeas for another use. Add the cornstarch and cream of tartar to the liquid and beat on medium-high speed until very foamy. While still beating, add the superfine sugar, 1 tablespoon at a time, then continue to beat until the mixture forms stiff and glossy peaks, 4 to 6 minutes. Once the meringue is stiff, beat in the cocoa powder and vanilla until smooth and combined.
Spoon the meringue in 4 equal mounds on the prepared baking sheet, then use a spoon or small offset spatula to smooth each mount into a 4-inch wide disk. Make a small indent in the center of each mound to hold the toppings. Make sure to leave at least 2 inches between each disk in case they spread when baking.
Bake until set and no longer glossy, about 2 hours. Turn the oven off and let the pavlovas sit in the closed oven until they have dried out inside, about 1 hour more. (The pavlovas will keep in an airtight container for up to 3 days.)
For the whipped coconut cream and strawberries: Meanwhile, open the can of chilled coconut cream and scoop off the solid top into a chilled medium bowl, leaving the liquid behind; reserve the liquid for another use. Beat the solids with an electric mixer on medium-high until light and fluffy, about 2 minutes. Add 3 teaspoons of the confectioners' sugar and beat until the sugar is fully incorporated, about 1 minute more. Cover and chill until ready to use, up to overnight.
Toss the strawberries with the remaining 2 teaspoons confectioners' sugar in a small bowl until fully incorporated. Let the strawberries sit until they're slightly softened, glossy and starting to release some natural juices, about 5 minutes. To serve, place the pavlovas on a serving plate. Top each with some whipped coconut cream and macerated berries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64251,"Garlic & Herb Roasted Shrimp 1/4 pound (1 stick) unsalted butter 2 tablespoons good olive oil 2 tablespoons minced garlic (6 cloves) 2 teaspoons minced fresh rosemary leaves 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 2 large lemons 2 pounds (8- to 10-count) shrimp, peeled with the tails on 1 teaspoon coarse sea salt 4 slices country bread, toasted Instructions: Preheat the oven to 400 degrees. Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture. Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof saut pan (or 10 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64252,"Chocolate Cookie Cheesecake 1 1/2 (9-ounce) packages chocolate wafer cookies 5 tablespoons unsalted butter, melted and cooled slightly 3 8-ounce packages cream cheese, room temperature 1/2 cup powdered sugar 14 ounces milk chocolate, at least 35 per cent cocoa solids 1 teaspoon vegetable oil 4 ounces white chocolate Heavy cream, to serve Instructions: Put the cookies into the bowl of a food processor and pulse until crumbled. Add the butter and pulse until well combined. Scrape the crumbs into the bottom of a 9-inch springform pan. Using the bottom of an 8-inch cake pan, press down very hard all the way around so that the crumbs are flat and even. Put the cream cheese and sugar into a bowl and mix together gently, this will take only a few turns of the spoon. Melt the chocolate in a large heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water, or you can do this in the microwave. Pour a quarter of the chocolate into a small bowl, add the oil, set aside and keep warm.
Now add a large dollop of the cream cheese mixture into the large bowl of chocolate and stir well to combine. Add another dollop of cream cheese mixture to the chocolate mixture and stir to combine. Keep adding the cream cheese mixture, one dollop at a time, and mixing it like mad until the chocolate mixture begins to look uniform, smooth and silky. At this point, add the remaining cream cheese mixture into the chocolate mixture and mix together until it is completely incorporated.
Pour the mixture on top of the biscuit base and use the back of a large spoon to smooth the top. Press it down well so there are no gaps. Put the cheesecake in the refrigerator for about 20 minutes, or the freezer for 10 minutes, until the chocolate top is beginning to firm up a little. It won't be totally hard, but it will begin to feel a bit tacky.
Five minutes before the cheesecake is ready, melt the white chocolate and make sure the milk chocolate is nice and runny. You can warm it in a microwave for 20 seconds if it has hardened. Now remove the cheesecake from the fridge and, acting quickly, pour the milk chocolate over the top, spreading it out as you go until the top is completely covered. For a smooth finish, pick up the cheesecake and tilt it back and forth, letting the chocolate run over and cover the cream cheese filling. Now drizzle white chocolate lines across the top about 1/2-inch apart. The neatest way to do this is by putting the chocolate into a piping bag fitted with a very small nozzle. Place the cheesecake so the lines are running towards you, then take a toothpick and drag it from left to right, 1/2-inch apart so you have a grid. Then drag the toothpick from right to left between the lines that you have just made. You will need to do this quite quickly so the chocolate lines are still runny.
Leave the cheesecake in a cool place to set for about 2 hours.
When you are ready to serve, run a knife around the inside of the pan and remove the outside of the pan. Serve in wedges with a drizzle of heavy cream. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 64253,"Baby Spinach Salad with Black Eyed Peas, Lardons, and Pecan-Vinaigrette 1 cup black eyed peas, soaked in cold water overnight Chicken stock or water, to cover 1/2 medium white onion, halved 1 bay leaf 1/4 teaspoon black peppercorns 1/2 pound slab bacon or thick cut (cut into 1/4-inch strips or \lardons) 1 tablespoon chopped shallots 1 teaspoon Dijon mustard 1/4 cup red wine vinegar 1/2 cup canola oil 1/4 cup toasted pecan pieces, finely chopped, plus 1/3 cup 1/4 cup pecan oil or other nut oil 1 pound baby spinach, washed and dried Instructions: In a saucepan, put the peas and cover with chicken stock or water. Add the onion, bay leaf, and peppercorns. Bring to a boil, then reduce heat, and cook, uncovered, until peas are tender but not broken (still al dente). Allow to cool in the cooking liquid. Meanwhile, in a non-stick pan, heat the lardons over medium heat, rendering the fat until lardons are crispy. Set lardons aside. In a bowl, whisk together the shallots, mustard, and vinegar, and slowly drizzle in the canola oil. Stir in the 1/4 cup of pecans. In large bowl, toss the greens and lardons with half of the dressing. Evenly divide the salad between 4 plates. Place the cooled peas to the bowl and dress with the remaining dressing. Spoon the peas over the greens and sprinkle with the remaining chopped pecans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64254,"Buttermilk Milkshake 3 large scoops of your favorite ice cream 2 cups buttermilk Instructions: In a blender, combine the ice cream and the buttermilk. Blend until smooth and creamy. Serve in tall glasses. ","[Chardonnay, Riesling, Moscato]" 64255,"Creamy Cranberry Bread Pudding 1/2 large bakery challah or brioche (about 8 ounces bread) 2 cups half-and-half 2 cups heavy cream 1 pinch salt 1 vanilla bean, split lengthwise 6 eggs 1 cup sugar 1/2 cup orange juice 1 cup dried cranberries Confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain and reserve 1/4 cup for garnish. Fold in remaining 3/4 cup of cranberries into bread pudding mixture. Divide the mixture among 6 ramekins, custard cups, or dessert cups, (or use a deep baking dish). Divide the soaked bread among the dishes, then pour any remaining custard over the bread. Dot with remaining cranberries. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 64256,"Chicken, Roasted Pepper, and Pesto Sandwich Basil Pesto, recipe follows 8 slices toasted bread Marinated Chicken Breast, recipe follows 4 jarred roasted peppers, sliced into strips 2 cups packed fresh basil leaves 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup freshly grated Pecorino cheese 1 to 2 tablespoons vinegar, like cider, balsamic or red wine 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf 1 to 2 tablespoons mustard, whole grain or Dijon 1 to 2 teaspoon garlic or onion powder, optional 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 4 boneless, skinless chicken breast, each about 6 ounces Instructions: Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers. Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese. Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks. Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time. Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64257,"White Chocolate Valentines Ingredients for 1 recipe Sugar Cookie Dough, recipe follows, at room temperature 1 teaspoon red gel paste food coloring 4 ounces white chocolate, melted Pink gel paste food coloring 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Instructions: Sift together flour, baking powder, and salt. Place butter and sugar in the bowl of a standing mixer and beat until light in color. Add the red food coloring, egg and milk and beat to combine. Proceed with recipe and chill for 2 hours. Preheat the oven to 375 degrees F. Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/4-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2 1/2-by-3-inch heart-shaped cookie cutter, cut 36 hearts, re-rolling dough as needed. Place at least 1 inch apart on parchment-lined baking sheets, and bake until cookies are set but not brown, about 7-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely. To make striped Valentine hearts, transfer half of the melted chocolate to a disposable pastry bag, twist the end closed, and using scissors, snip a very small opening in the tip. Starting at the bottom of the cookie, apply gentle pressure to the pastry bag and drizzle lines of chocolate back and forth over the cookie, moving up as the chocolate flows. Allow chocolate to set before eating or packaging. To make polka-dot Valentine hearts, color the remaining chocolate with pink food coloring to the desired shade of pink. Transfer to a disposable pastry bag, twist the end closed, and using scissors, snip a very small opening in the tip. Hold the pastry bag perpendicular to the cookie and apply gentle pressure to pipe a dot of chocolate. Release the pressure on the bag until the flow stops, and continue over the surface of the cookie, piping different sized dots, if desired. Gently tap the cookie to settle the chocolate and allow to set before eating or packaging. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week. Recipe courtesy of Alton Brown ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64258,"Kir Royale 4 tablespoons Chambord 1/4 cup fresh raspberries 1 bottle moderately priced French Champagne, chilled Instructions: Place 4 Champagne flutes in the freezer for 15 minutes. Remove and add 1 tablespoon of the Chambord to each flute and a few raspberries. Fill each flute to the top with Champagne and serve immediately. ",[Champagne] 64259,"Flourless Chocolate Cake 8 tablespoons (1 stick) unsalted butter, plus more for buttering the pan 8 ounces bittersweet chocolate (not chips), chopped 3/4 cup sugar 1/3 cup unsweetened cocoa powder, plus more for dusting the cake 1/4 teaspoon fine salt 6 large eggs, separated Whipped cream, for serving Instructions: Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove from the heat and let cool for a few minutes. Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high speed until they form stiff peaks, 2 to 3 minutes. Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg white). Pour into the prepared pan and bake until the center of the cake no longer wiggles, 40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into slices and serve with whipped cream. ","[Barolo, Syrah, Tempranillo, Pinotage]

" 64260,"Sunny's Sazerac 3 ounces whiskey 2 ounces ouzo 2 dashes bitters 2 tablespoons simple syrup (equal amounts sugar and water heated until sugar dissolves; cooled) Lemon twist, for garnish Instructions: Fill glass 1/2 full with crushed ice. Add whiskey, ouzo, bitters and simple syrup. Mix together and garnish with lemon twist. ","[Whiskey, Ouzo]" 64261,"Blueberry Ice Cream 1 cup blueberries 1 cup sugar 2 cups heavy cream 2 cups half-and-half 1/2 vanilla bean, split lengthwise 9 egg yolks 1/2 teaspoon freshly grated orange zest Instructions: In a saucepan, heat the blueberries and 1/4 cup of the sugar over medium heat, stirring occasionally, until the berries pop and begin to cook down, about 10 minutes. Set aside to cool, then refrigerate until ready to use. In a saucepan, heat the cream, half-and-half, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse 10 to 15 minutes. In a medium bowl, whisk together the egg yolks and the remaining 3/4 cup sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Whisk in the orange zest. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker. Put a large mixing bowl in the freezer to chill. When the ice cream is finished, transfer it to the frozen bowl. Using a sturdy rubber spatula, fold in the blueberry mixture until swirled. Freeze. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 64262,"Thai Shrimp 5 ounces rice noodles 1/2 cup lime juice 1/4 cup sugar 2 tablespoons fish sauce 1/2 teaspoon chili paste 1 pound small shrimp, peeled and deveined 1/2 cup loosely packed cilantro leaves Instructions: Prepare rice noodles according to package instructions. Combine the lime juice, sugar, fish sauce and chili paste to make the Thai shrimp sauce. Pour Thai shrimp sauce into a 10-inch non-stick pan. Turn heat to medium high and bring to a boil. Add the shrimp, and reduce heat to medium low. Cook until shrimp is tender, about 3 to 4 minutes. Add cilantro to sauce. Taste and adjust seasonings, pour over noodles. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 64263,"Potato Bacon Salad with Romaine Lettuce 2 pounds russet or Yukon Gold potatoes 8 ounces thick sliced bacon cut into 1/2 inch pieces 1 clove garlic, finely minced 1/4 cup chicken broth 3 tablespoons cider vinegar 2 tablespoons each chopped parsley, sliced scallion and sour pickles (gherkins or French\cornichons) 6 Romaine lettuce leaves, washed and cut into chiffonade Salt and freshly ground black pepper Instructions: Boil potatoes, in their skins for about 35 to 40 minutes or until just tender (but not mushy). Drain and let cool 10 minutes or until you can handle them to peel Meanwhile cook the bacon until crisp. Remove 1/3 for garnish, leaving remaining in skillet. Use this time to chop parsley, scallion and pickles. When potatoes are cool enough, but still warm, peel and cut them into 1/2 inch cubes and transfer them to a mixing bowl with romaine lettuce. Reheat bacon in skillet. Add garlic, broth and vinegar and bring to a boil. Remove skillet from heat and add parsley, scallion and pickles, season with salt and pepper and immediately toss with potatoes and romaine lettuce. Sprinkle reserved bacon over the top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64264,"Oatmeal Cream Cheese Butterscotch Bars 2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan 2 cups all-purpose flour 1 1/2 cups old fashioned rolled oats 3/4 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1 (11-ounce) bag butterscotch chips 1 (8-ounce) package cream cheese, at room temperature 1 (14-ounce) can sweetened condensed milk 1 lemon, zested and juiced 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve. In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely. Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes. Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve. Call yourself a superstar!!! Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 64265,"Lemony Shrimp and Risotto 5 tablespoons extra-virgin olive oil 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 pound extra-large shrimp, peeled and deveined 1 small fennel bulb, chopped (about 1 cup) 1 small onion, chopped (about 1 cup) 1 large clove garlic, smashed, peeled, chopped 1 cup Arborio rice (about 6 1/2 ounces) 1/4 cup dry white wine 3 cups low-sodium chicken broth, plus extra as needed 1/4 cup fresh lemon juice (from 1 large lemon) Zest of 1 large lemon 3 cups arugula Instructions: Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy. Spoon the risotto into 4 shallow soup bowls.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 64266,"Grilled Seafood Salad 1/2 cup olive oil 2 garlic cloves, coarsely chopped 1 tablespoon chopped fresh Italian parsley leaves 1 teaspoon chopped fresh marjoram leaves 1 teaspoon chopped fresh thyme leaves 1/4 cup fresh lemon juice Salt and freshly ground black pepper 12 ounces sea scallops 12 ounces squid, bodies only 3 ounces arugula leaves (about 6 cups) 2 carrots, peeled, cut into thin strips 1/2 yellow bell pepper, cut into thin strips 1 (15-ounce) can white beans (cannellini), drained, rinsed 1 large head radicchio, leaves separated Instructions: Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste. Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings. Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat. Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 64267,"White Wine-Steamed Clams 10 to 12 pounds (about 100) littleneck or Manila clams, scrubbed 4 shallots, thinly sliced 8 cloves garlic, thinly sliced 1/2 cup chopped fresh parsley 2 cups white wine 2 1/2 sticks unsalted butter, sliced Kosher salt and freshly ground pepper Thyme sprigs, for garnish Instructions: Preheat a grill to medium. Make the foil packets: Tear off twenty 20-inch-long pieces of heavy-duty foil. For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet. Divide the shallots, garlic and parsley among the packets. Drizzle each with about 3 tablespoons wine and top with 2 tablespoons butter; season with salt and pepper. Gather the edges of the foil at the top and crimp to seal. Place the packets on the grill and cook 10 to 12 minutes, or until the clams open. (Discard any unopened clams.) Serve straight from the packet; garnish with thyme. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64268,"Triple Decker Burgers with Roasted Vegetables and Cheese Sauce 2 medium carrots, roughly chopped 2 large stalks celery, roughly chopped
2 medium red onions, roughly chopped
2 tablespoons canola oil
Kosher salt
2 large dill pickles, chopped, plus 2 tablespoons pickle juice
3 tablespoons ketchup
1 cup heavy cream 1 tablespoon Dijon mustard
1 tablespoon low-sodium soy sauce
1 teaspoon hot sauce, preferably Tabasco
1 large clove garlic, grated
1 cup shredded sharp Cheddar 6 slices American cheese, torn in pieces
1 1/2 pounds ground beef (preferably chuck or sirloin) Kosher salt and freshly ground black pepper 1/4 cup canola oil 4 seeded hamburger rolls, toasted
1 small red onion, sliced thinly and soaked in ice water
Instructions: Roast the vegetables: Preheat the oven to 375 degrees F. In the bowl of a food processor, pulse the carrots, celery and onions into small pieces, 12 to 15 times. Stir in the canola oil and season with salt. Spread the vegetables in a thin layer on a baking sheet, place in the center of the oven and roast until caramelized and tender, 12 to 15 minutes. Remove the baking sheet from the oven and let cool. For the cheese sauce: In a medium pot, simmer the cream over medium heat. Whisk in the mustard, soy, hot sauce and garlic. Sprinkle in the cheeses so they don't clump as they melt. Whisk until the cheese is melted and the sauce is smooth. Keep warm. For the burgers: In a medium bowl, break up the meat and spread it up on the sides. Sprinkle liberally with salt and pepper. Divide the meat into 12 portions and roll each into a ball. Place the meatballs on a clean surface and gently flatten them into small 1/2-inch patties. Heat a griddle or 2 large heavy-bottomed or cast-iron skillets and add half the canola oil to each. When the oil begins to smoke lightly, add the patties in a single layer and cook over high heat, using a metal spatula to flatten and \smash\ slightly, for 2 minutes. Flip them on their second side, adding additional oil as needed, and press down again to smash and brown them, 2 to 3 minutes more. Stir the chopped pickles, pickle juice and ketchup into the roasted vegetables. Place a patty on each roll bottom. Spoon some roasted vegetable mix on each. Top with a little cheese sauce. Repeat this layering two times more. Pour over the remaining cheese sauce and red onion slices and top with the roll tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64269,"Gorditas 1 recipe masa (recipe follows) Vegetable oil for frying Carne Asada Filling or Grilled Fish and White Bean Filling (recipes follow) Instructions: Divide the masa into 6 balls. Press each one between 2 sheets of plastic wrap to form 6inch rounds about 1/8inch thick. Heat a dry non-stick pan or well-seasoned griddle pan over medium heat. Toast the gorditas, turning frequently, for 3 to 4 minutes per side or until speckled and golden on the outside and puffy. Set aside for up to 6 hours before finishing the dish. In a large, heavy saucepan or deep fat fryer, heat 2 inches of vegetable oil to 350 degrees. Deep fry the gorditas, in batches, until golden brown. When cool enough to handle, split open like pita bread and fill the pockets with either Carne Asada or Grilled Fish and White Bean fillings. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 64270,"Oven-Roasted Potatoes 1/2 pound purple Peruvian potatoes, scrubbed clean 1/2 pound red bliss potatoes, scrubbed clean 1/2 pound small new potatoes, scrubbed clean 8 small garlic cloves 2 large shallots, peeled and quartered Rosemary or thyme sprigs Salt and pepper Olive oil Instructions: Heat the oven to 375 degrees F. Cut the Peruvian potatoes in half or in quarters, about the same size as the small new potatoes. Do the same for the red bliss potatoes. Place all potatoes, garlic cloves, shallot quarters and rosemary sprigs on a baking sheet. Season well with salt and pepper and drizzle oil on top. Toss all to combine and coat in oil. Place the potatoes in the oven and roast for about 30 to 40 minutes, shaking the baking sheet occasionally, until the potatoes are nicely browned and fork tender and the garlic cloves and shallots are caramelized. Remove rosemary sprigs and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64271,"Tomato-Cheddar Strata Unsalted butter, at room temperature, for the baking dish 3 cups half-and-half 1/4 cup grated Parmesan 10 large eggs Kosher salt and freshly ground black pepper One 12-ounce loaf sourdough bread, preferably stale, crust removed, cut into 1-inch cubes (about 6 cups) 2 cups shredded sharp Cheddar 1 cup sun-dried tomatoes packed in oil, drained, patted dry and chopped 1/4 cup thinly sliced scallions Instructions: Butter a 9-by-13-inch baking dish. Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the sun-dried tomatoes and scallions. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.) On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64272,"Candy Bucket Cake Cooking spray 2 18 .25-ounce boxes spice cake mix 8 large eggs 2 cups buttermilk 2/3 cup vegetable oil 2 16 -ounce tubs vanilla frosting Orange gel food coloring, for tinting Cornstarch, for dusting 12 ounces orange rolled fondant (available at craft stores) 1/2 cup dark chocolate frosting 2 long black licorice strings Snack-size candy, for topping Instructions: Spray one 8-inch-round cake pan and two 6-cup Bundt pans with cooking spray. Beat the cake mixes, eggs, buttermilk and oil with a mixer; divide among the pans. Bake until a toothpick comes out clean, about 25 minutes for the round cake and 30 to 35 minutes for the Bundts; let cool.
Tint the vanilla frosting with orange food coloring. Trim the flat sides of the Bundt cakes and the top of the round cake to make level. Turn 1 Bundt cake upside down; spread with frosting. Top with the round cake, more frosting and the other Bundt cake, then frost the whole cake and chill 30 minutes.
Lightly dust a sheet of wax paper with cornstarch. Roll out the fondant on the paper into a 21-by-8-inch rectangle, about 1/8 inch thick. Cut into 12 strips, 8 inches long and 1 3/4 inches wide, tapering the ends as shown.
Attach the fondant strips to the cake, lightly pressing and smoothing them from the base of the cake upward. Refrigerate the cake 30 minutes.
Draw jack-o'-lantern eyes, a nose and a mouth on paper and cut them out; attach to the cake with toothpicks. Score around the cutouts with a paring knife, then remove the toothpicks and paper.
Trace the scored lines with the knife, cutting through the fondant and slightly into the cake. Pry out the pieces with the tip of the knife.
Cut a 1-inch-deep circle out of the top of the cake. Put the dark chocolate frosting in a resealable plastic bag; snip the corner and pipe the frosting into the cutouts.
Twist the 2 strings of licorice together and insert into the top of the cake to make a handle. Fill the top of the cake with snack-size candy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64273,"French Toast 1 cup half-and-half 3 large eggs 2 tablespoons honey, warmed in microwave for 20 seconds 1/4 teaspoon salt 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread 4 tablespoons butter Instructions: In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64274,"Blueprint Beef Stew 4 pounds beef shoulder (chuck), cubed into 2inch squares 1/2 cup vegetable oil 3/4 cup flour 3 medium onions, diced 2 cloves garlic, minced 3 tablespoons tomato paste 2 tablespoons Dijon mustard 1/2 teaspoon dried thyme 1/2 teaspoon grated lemon rind 2 bay leaves Salt and freshly ground black pepper 1 large carrot and 1 rib of celery, grated 2 cups dry red wine 2 cups beef broth or stock Vegetable Garnish, recipe follows 1/4 cup fresh parsley 2 tablespoons unsalted butter 2 large carrots, julienned 2 medium turnips, julienned 1 parsnip, julienned Salt and pepper Instructions: Preheat the oven to 325 degrees. Dry beef with paper towels and set aside. In a heavy 68 quart casserole with tight fitting lid, heat the oil. Dredge the beef in flour and shake off excess. Over high heat, sear the beef for about 2 to 3 minutes per side or until golden brown all over. With a slotted spoon remove the beef to a plate, keep warm, loosely covered with foil. In the remaining fat in the casserole, saute the onions for about 10 to 15 minutes or until brown and tender. Remove the casserole from the heat and add the garlic, tomato paste, mustard, thyme, grated lemon, bay leaves and salt and pepper to taste. Add the grated carrot and celery, wine, and broth. Return the beef to the casserole. Bring the liquid to a boil, cover and set in the oven for 1 1/ 2 hours or until fork tender. Stir the beef on occasion. When done, transfer the beef to the top of the stove. Remove the surface fat, discard bay leaves and season to taste with salt and pepper. Make the vegetable garnish for the first night. To serve, ladle stew in center of a large deep platter. Wreath the meat with the Sauteed Vegetable Garnish and sprinkle parsley over meat. In a large skillet over medium high heat, melt the butter. When the foaming subsides, add the julienned carrots, turnips and parsnips and saute for 2 minutes. Add 1/4 cup water, cover and simmer just for 3 minutes or until the vegetables are just tender. Season to taste with salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 64275,"Corned Beef and Cabbage 5 pounds corned beef 5 garlic cloves, lightly smashed 10 peppercorns 4 sprigs fresh thyme 2 bay leaves 12 ounces stout (recommended: Guinness) 1 cup beef broth or stock Water, for simmering 4 yellow onions, cut into wedges, plus 1 medium yellow or sweet onion, sliced 2 parsnips, peeled and cut into large chunks 3 carrots, peeled and cut into large chunks 6 medium red potatoes, scrubbed 1 medium head green cabbage, cut into quarters, core removed 4 tablespoons butter Instructions: Rinse the corned beef and put it into a large Dutch oven or heavy soup pot. Make a bouquet garni with the garlic, peppercorns, thyme and bay leaves and add to the pot. Stir in the stout, stock and enough water to cover the beef by 2 inches. Bring to a boil over medium heat, then reduce the heat to a gentle simmer and cook for 4 hours, covered, stirring occasionally. After 4 hours, add the onion wedges, parsnips, and carrots, and cook for a 1/2 hour. Add the potatoes and the cabbage wedges and continue cooking until the cabbage is tender, but not limp, about 20 minutes. Remove the cabbage to a plate and allow the corned beef and other vegetables to continue cooking until the meat is tender. In a separate large saute pan, heat 4 tablespoons butter over medium heat. Add the sliced onion, and a pinch of salt and saute until tender and beginning to brown, about 8 to 10 minutes. Meanwhile, slice the cabbage thinly, gently pressing with a paper towel to remove excess water. Add the cabbage to the onion mixture and toss to coat well with the butter. Cook over medium heat until the cabbage begins to brown. Remove the meat to a cutting board and slice. Serve at the table with all the vegetables piled onto a serving tray and the sliced meat onto another tray with some of the broth poured over the meat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64276,"Penne a la Santa Fe 1 pound penne pasta 2 to 3 green chiles, chopped (1/2 cup) 8 ounces boneless roast chicken (I like thighs) 3 tablespoons chopped sun-dried tomatoes in oil 1/2 cup pine nuts 2 tablespoons olive oil 1/2 yellow onion, chopped 6 cloves garlic, chopped Salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente. Roast the green chiles over a flame until blackened. Let cool in a paper bag, then peel but do not rinse. When cool enough to handle, chop and set aside. Toast the pine nuts until golden in a dry pan over low heat. Dice the roast chicken and the sun-dried tomatoes. Add the olive oil to a large pan and saute the onion and garlic until golden. Stir in the chicken, sun-dried tomatoes, and green cl and cook for 1 minute. Season with plenty of salt and pepper, to taste. Drain the penne and add it to the pan. Toss until all of the ingredients are evenly mixed. Transfer to a serving bowl and garnish with toasted pine nuts... Buon Appetito! ","[Rioja, Tempranillo, Garnacha, Barbera]" 64277,"Presto Marinara Sauce 1 (28-ounce) can plum tomatoes, including liquid 3 tablespoons olive oil 1 onion, minced 2 garlic cloves, minced 1 (8-ounce) can tomato sauce 6 basil leaves or 1/2 teaspoon dried basil, crumbled Salt 1/2 teaspoon red pepper flakes, or to taste 1 pound linguini, cooked according to package directions Freshly grated Locatelli pecorino Romano Serving suggestions: Green salad and crusty bread. Instructions: Transfer the tomatoes and liquid to a bowl and gently crush the tomatoes with your hands. Heat the oil in a saucepan, set over moderate heat until hot. Add the onion and garlic and cook, stirring occasionally, for 5 minutes. Add the tomatoes and liquid, tomato sauce, basil, salt, and red pepper flakes, bring to a boil and simmer for 15 minutes. Meanwhile, cook the pasta. Drain the pasta and transfer to a large bowl. Add sauce and toss to coat. Top with cheese. Serve with a green salad and crusty bread. Variations: Mushroom Marinara Sauce: After onion and garlic have softened, add 1/2 pound fresh sliced mushrooms and cook, stirring occasionally, for 5 minutes. Continue with recipe as above. Tuna Marinara Sauce: Add 1 can Italian tuna, packed in oil, including oil, after sauce has simmered 10 minutes, and cook for an additional 5 minutes. Sausage Marinara Sauce: After onion and garlic have been softened, add 1/2 pound crumbled Italian (sweet or hot) sausage and cook, stirring, until no longer pink. Add tomatoes and continue with recipe as above. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 64278,"Miniature Spicy Key Lime Cupcakes One 16.5-ounce vanilla-flavored boxed cake mix 1/2 cup sweetened condensed milk 1/4 cup key lime juice
2 cups cold heavy cream 3 tablespoons confectioners' sugar
Cayenne pepper, for garnish
Zest from 2 to 3 limes, for garnish
Instructions: Position a rack in the center of the oven and preheat to 325 degrees F. Line 3 miniature muffin tins with miniature paper liners. Make the cake mix according to the package directions. Spoon the batter into the paper liners, filling each about halfway full (about 2 teaspoons each). Bake until a cake tester inserted into the center of a cupcake comes out clean, 12 to 15 minutes. Place the muffin tins onto a cooling rack and cool completely. Meanwhile, whisk together the sweetened condensed milk and key lime juice. Pour the mixture into a small squeeze bottle. Put the heavy cream and confectioners' sugar in a large mixing bowl and use a hand mixer to whip to medium-stiff peaks. Transfer the whipped cream to a piping bag fitted with a large star tip. Alternatively, if you do not have a piping bag with a star tip, you can put the whipped cream into a large resealable bag and cut a corner of the bag to create your own piping bag. Refrigerate until ready to use. To assemble, place the tip of the squeeze bottle into the center of one cupcake. Press the tip about three-quarters of the way into the cupcake and squeeze a small amount of the key lime filling into the cupcake (the filling should just come to the top of the cupcake). Repeat this step with the remaining cupcakes. Pipe small mounds of the whipped cream on top of each cupcake. Garnish each cupcake with a light dusting of cayenne pepper and a sprinkle of lime zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64279,"Pasta Salad with Chicken, Cucumber, Cherry Tomatoes and Feta Kosher salt 1/2 pound penne 3 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
1/2 cup extra-virgin olive oil
Freshly ground black pepper 1 cup chopped cooked chicken
1 cup diced cucumber 1 cup halved cherry tomatoes 1/2 cup crumbled feta cheese
Instructions: Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions; drain and rinse under cold water. Transfer to a large bowl.
Meanwhile, make the dressing: Combine the garlic, red pepper flakes and olive oil in a small saucepan. Cook over medium heat, stirring, for 3 minutes; let cool. Season with salt and black pepper.
Add the chicken, cucumber, cherry tomatoes and feta to the pasta. Pour the dressing over the pasta salad and toss to coat. Season with salt and black pepper. Chill for up to 3 hours.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64280,"Crispy Fig and Gorgonzola Ravioli 3 tablespoons unsalted butter, room temperature 1 1/2 cups apple cider
1 cinnamon stick
2 star anise
1/4 teaspoon black peppercorns
1/8 teaspoon fine salt
20 wonton wrappers
10 dried figs, stemmed and halved lengthwise
1/2 cup crumbled Gorgonzola 1/4 cup chopped toasted walnuts 1 large egg, beaten Grapeseed oil, for frying
Instructions: Melt the butter in a small saucepan over medium heat, stirring occasionally, until the butter begins to brown and smells nutty, about 8 minutes. Add the apple cider, cinnamon, star anise, peppercorns and salt; bring to a simmer and cook until the liquid has reduced to 2/3 cup, about 20 minutes. Strain and keep warm. Lay a wonton wrapper on a work surface (Keep the remaining wrappers under a damp towel to prevent them from drying out.) Place two fig halves, a few crumbles of Gorgonzola and a sprinkling of nuts just off center on the wonton. Brush the edges of the wrapper with egg; fold one half over the filling to make a triangle and press the edges to seal. Transfer the ravioli to a plate and cover with a damp towel. Repeat until all of the wonton wrappers are filled. Heat 1/4 inch of grapeseed oil in a large skillet over medium heat. One by one, add the ravioli to the oil; work in batches to avoid crowding the pan. Cook for 2 minutes on the first side, or until golden brown. Flip and cook for an additional 2 minutes, until golden brown all the way around. Remove the ravioli to a paper towel-lined plate and keep warm. Serve warm with the apple cider brown butter on the side for dipping. ","[Chardonnay, Barolo, Pinot Grigio, Tempranillo]

" 64281,"Stewed Fall Fruit with Buttered Crumbs 4 cups unsweetened apple cider (no extra sugar added) 1 tablespoon minced fresh ginger 2 cinnamon sticks 1/4 teaspoon ground allspice 4 Golden Delicious apples 4 firm-ripe pears, such as Comice or Anjou 1 tablespoon fresh lemon juice or apple cider vinegar 10 pitted prunes 1/4 cup golden raisins 1/4 cup light brown sugar 1/4 cup brandy 1 1/4 cups fresh coarse bread crumbs 3 tablespoons butter Vanilla ice cream or lightly sweetened whipped cream, for serving, optional Instructions: In a large non-reactive Dutch oven, combine the apple cider, ginger, cinnamon, and allspice and bring to a simmer. Let cook for 5 minutes. While the cider is simmering, peel and core the apples and pears. Cut the apples into eighths and the pears into quarters or thick lengthwise slices and toss with the lemon juice. Add the apples, pears, prunes, raisins, and brown sugar to the simmering cider and return to a simmer. Cover the pan and reduce the heat to a gentle simmer and cook until the fruits are very soft and tender but not falling apart, 30 to 40 minutes, stirring very gently so as to not break up the fruit. As the pieces of fruit become very tender, use a slotted spoon to transfer the pieces 1 by 1 to a 9 by 13-inch casserole. When all of the fruit is tender and has been transferred to the casserole, increase the heat to high and cook the cider mixture at a boil until reduced enough to coat the back of a spoon. Add the brandy and cook 1 minute longer. Remove from the heat and pour the hot cider mixture over the fruit in the casserole. Preheat the oven to 400 degrees F. In a small bowl combine the bread crumbs and melted butter and toss to combine. Sprinkle the crumb mixture evenly over the top of the fruit and transfer to the oven. Cook until the crumbs are golden brown and the juices are bubbly, 15 to 20 minutes. Transfer to a wire rack to cool slightly before serving. Serve in small bowls, with ice cream or lightly sweetened whipped cream if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 64282,"Fig and Port Tartlets 1 (12-ounce) jars royal fig preserves 1/4 cup port 1 package pre-made mini phyllo tart shells (recommended: Athens) 2 cup whipping cream 3 tablespoons sugar 1/4 teaspoon cinnamon extract Ground cinnamon, for dusting Powdered sugar, for dusting Instructions: Combine preserves and port in a small saucepan. Heat over medium heat until thickened, about 6 minutes. Remove from heat and set aside to cool. Fill each tart shell with 1 tablespoon fig/port mixture. Whip cream in a large ice cold bowl, using an electric mixer. Gradually add the sugar and cinnamon extract and whip until stiff peaks. Place the whipped cream in a resealable plastic bag and cut 1/2 inch off the corner of the bag. Top each tartlet with a dollop of whipped cream. Garnish with a dusting of cinnamon and powdered sugar. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 64283,"Grilled Brisket with Tangy Mop Sauce One 3-pound beef brisket, point cut 3 tablespoons reserved spice rub from Barbeque Chicken, recipe follows 1 medium onion, diced 1 tablespoon chopped garlic One 12-ounce can beer 1/4 cup cider vinegar 2 tablespoons canola oil 2 tablespoons brown sugar 2 teaspoons chopped garlic 1/2 teaspoon red pepper flakes 1/4 teaspoon freshly ground black pepper 1 teaspoon Worcestershire sauce 2 teaspoons hot sauce 1 tablespoon ketchup 1/4 cup water 1 tablespoon brown sugar 1 1/2 tablespoons paprika 1 tablespoon garlic powder 1 1/2 tablespoons chili powder 1/4 teaspoon cayenne pepper 1 tablespoon salt 2 teaspoons freshly ground black pepper 3 pounds bone-in chicken thighs 1/2 cup barbeque sauce 1 teaspoon freshly chopped garlic 1 tablespoon spicy brown mustard 1 tablespoon apple cider vinegar 1 tablespoon lemon juice 1 tablespoon hot sauce 1 teaspoon chili powder 1 tablespoon Worcestershire sauce 4 yellow squash, sliced lengthwise in 1/2 2 tablespoons canola oil 1/2 teaspoon salt 1/4 teaspoon freshly cracked black pepper Instructions: Preheat the oven to 300 degrees F. Coat the brisket on all sides with the spice rub. In a roasting pan add the onion, garlic and beer. Arrange the brisket in the roasting pan, loosely cover with foil and put it in the oven for 2 1/2 to 3 hours. Combine all the mop ingredients in a medium pot. Bring to a simmer over medium-low heat and let cook for 5 minutes. Remove from the heat and set aside. Preheat a grill or grill pan over medium-high heat. Remove the brisket from the oven and put it on the grill. Add the liquid from the roasting pan to the mop sauce. Brush the brisket generously with the mop sauce and grill until the brisket develops a nice crust about 5 minutes per side. Make sure to brush the brisket about every 2 minutes with the mop sauce. Transfer the brisket from the grill to a cutting board and let rest 5 minutes before slicing. Cut the meat, against the grain, into 1/4-inch thick slices. Top with a bit of the tangy mop sauce and arrange on a serving platter. In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for another use. Sprinkle the remaining spice rub over the chicken parts until well coated. Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side. While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes. Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Reserve 2 thighs for another use. Arrange the chicken on a serving platter and keep warm. Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken. ","[Cabernet Sauvignon, Pinot Noir, Zinfandel, Syrah]" 64284,"Sticky Toffee Pudding 2 1/2 cups water 1 (10-ounce container) pitted dates, chopped 2 teaspoons baking soda 1/2 cup (1 stick) unsalted butter 1 1/3 cups sugar 4 eggs 2 teaspoons vanilla extract 3 cups unsifted all-purpose flour 2 teaspoons baking powder 1 cup brown sugar 1/3 cup butter 1/3 cup half and half Caramelized Pears, recipe follows Dried Pear Chips, recipe follows 1/4 cup unsalted butter 1/2 cup sugar 1 tablespoon brandy 1 teaspoon lemon juice 2 pears, peeled, halved, cored, sliced 2 pears 1 cup simple syrup 1 to 1 Instructions: Preheat oven to 325 degrees. Grease a 13 x 9 x 2-inch baking pan. Line bottom with waxed paper or parchment. Grease paper.
Place date pieces in a pot with water and bring to a boil. Stir in soda and set aside. Cream butter then add sugar and beat until creamed. Continue beating, adding eggs 2 at a time, mixing until fluffy, add vanilla. Mix in flour and baking powder, alternating with dates. Bake in a 325 degree oven until firm, about 40-45 minutes, cool in pan on a wire rack. Invert cake onto rack; remove paper; invert cake again. Cover and chill. Cut out triangles. Cover with sauce. Warm to order-1 minute in microwave.
For sauce, add last 4 ingredients together and boil 3 minutes. Garnish with caramelized pears and dried pear chips. In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Add pear slices and cook slowly to tenderize and caramelize.
Wash fruit and slice very thin on an electric meat slicker. Dip slices in simple syrup then lay on a parchment lined sheet pan. Place in a 200 degree convection oven for 40-60 minutes, until dried out. While still hot, peel slices off paper. Cool completely on a wire rack. Store in an airtight container.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 64285,"Cabbage Soup 2 cups (480 ml) chicken broth 2 tablespoons (30 ml) white wine 1/2 (35 g) small onion, peeled 1/2 (31 g) medium carrot 1 (300 g) large Russet potato, baked, quartered 1/4 teaspoon caraway seed 1 teaspoon dried dill weed 1/4 teaspoon hot sauce 1/2 teaspoon salt 1/8 teaspoon ground black pepper 4 cups (350 g) chopped cabbage Instructions:

1. Place broth, wine, onion, carrot, potato, caraway seed, dill weed, hot sauce, salt, and pepper into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
5. Meanwhile, cook cabbage in a large skillet with 1/2-1 cup (120-240 ml) water until tender.
6. Drain excess water. Place cooked cabbage in serving bowls. Pour soup over cabbage. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64286,"Sesame Tuiles 1/2 cup sugar 1/4 cup sesame seeds, plus more for sprinkling 3 tablespoons unsalted butter 1/4 teaspoon finely grated orange zest 2 tablespoons fresh orange juice 1 tablespoon cornstarch 1/4 teaspoon salt 1/3 cup all-purpose flour 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Pulse the sugar and 2 tablespoons sesame seeds in a food processor until finely ground. Transfer the ground sesame mixture to a medium saucepan and add the butter, orange zest and juice, cornstarch and salt. Cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 3 minutes. Transfer to a large bowl; stir in the flour, vanilla and the remaining 2 tablespoons sesame seeds. Refrigerate until cooled and thickened, about 45 minutes. Drop heaping teaspoonfuls of batter, 4 inches apart, onto the prepared baking sheets. Lightly sprinkle the tops with more sesame seeds. Bake, 1 baking sheet at a time, until golden brown, about 10 minutes. Let cool on the baking sheet until just set enough to lift with a spatula, 1 to 2 minutes, then carefully transfer to a rack. While the cookies are still warm, curl up 2 sides of each cookie with your fingers, then let cool completely. Repeat with the remaining batter (reline the baking sheets between batches). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64287,"Grilled Fruit with Spiced Chai Syrup 1/2 cup water 1 chai tea-bag 3/4 cup honey 5 peppercorns 1 cinnamon stick 1 star anise 2 cardamom pods 1 (1-inch) piece fresh ginger, peeled 2 whole cloves Cooking spray 4 ripe, firm bananas Instructions: For the syrup: In a small saucepan, boil 1/2 cup water. Turn off heat, add tea-bag and brew tea, leaving bag in the water until cool and tea is very dark. Remove tea-bag, squeezing out excess tea. Add honey and all of the spices. Bring liquid to a boil, then reduce heat and simmer 5 to 7 minutes, or until liquid has slightly reduced and you are left with 1 cup of liquid. Remove from heat and cool for half an hour. Using a fine-meshed sieve or tea brewer, strain out whole spices. Syrup should be thinner than honey, but still have body. For the bananas: Preheat grill or grill pan sprayed with cooking spray over medium-high heat. Slice bananas in half lengthwise. Grill fruit until slightly softened and light grill marks form, about 2 to 3 minutes per side. Place 2 banana halves on a dessert plate and drizzle with 2 tablespoons syrup. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 64288,"Cheddar-Chive Turnovers No Ingredient Line Instructions: Mix 3 tablespoons melted butter with a pinch of salt and cayenne. Lay out rounds of refrigerated biscuit dough on a parchment paper-lined baking sheet. Brush with the butter; top with shredded cheddar and chopped chives. Fold into half-moons and crimp to seal, then bake as the label directs. Brush with more butter. ","[Chardonnay, Sauvignon Blanc, Riesling]" 64289,"Crockpot Lasagna 2 teaspoons olive oil 1 medium onion diced
   2 pounds ground beef 1 pound Italian sausage, casing removed 3 cloves garlic, finely chopped
   One 28-ounce can diced tomatoes One 14.5-ounce can diced tomatoes
   One 6-ounce can tomato paste
   1 tablespoon minced fresh basil 1 tablespoon minced fresh flat-leaf parsley 1 teaspoon dried oregano
   1/2 teaspoon kosher salt
   Freshly ground black pepper
   3 cups ricotta cheese 3/4 cup freshly grated Parmesan
   1/2 cup grated Romano
   1 tablespoon minced fresh basil 1 tablespoon minced fresh flat-leaf parsley 1/2 teaspoon kosher salt
   1/2 teaspoon freshly ground black pepper
   2 large eggs, beaten
   Nonstick cooking spray, for spraying the slow cooker 15 uncooked lasagna noodles
   2 cups grated mozzarella Chopped fresh flat-leaf parsley, for garnish Instructions: For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside. For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well. For the lasagna: Spray a 6-quart slow cooker with cooking spray. Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total. For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 64290,"Chocolate Peanut Butter Blondies Nonstick cooking spray, for the dish 1 cup (2 sticks) unsalted butter, at room temperature
   1 cup packed light brown sugar
   1/2 cup granulated sugar
   1 cup creamy peanut butter
   2 teaspoons pure vanilla extract
   2 large eggs
   1 1/2 cups all-purpose flour
   1 teaspoon baking soda
   1 teaspoon kosher salt
   2 cups rolled oats
   1 cup semisweet chocolate chips
   Instructions: Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Combine the butter, brown sugar and granulated sugar in a large bowl and beat using a handheld mixer until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract and eggs and beat again until fully combined. Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed. Fold in the oats and chocolate chips with a rubber spatula. Spread the mixture in the prepared baking dish and bake until just set, 30 to 35 minutes. Do not over bake. Allow to cool completely before cutting into squares and serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 64291,"Beet Cakes with Sweet Greek Yogurt 2 tablespoons unsalted butter, to grease baking pans 3 to 4 medium beets, to make 1 1/4 cups finely chopped 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda Kosher salt 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons pomegranate molasses 1 cup applesauce 2 large eggs 1 cup buttermilk 3/4 cup dark brown sugar 1/3 cup vegetable oil Sweet Greek Yogurt, recipe follows Beet Garnish, recipe follows 2 cups unsweetened Greek yogurt 1/4 cup honey 1 small beet 1/4 cup powdered sugar Instructions: Preheat oven to 350 degrees F. Lightly grease 4 individual baking dishes with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor. Process with blade attachment until finely chopped. In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, applesauce, eggs, buttermilk, and sugar together. Now mix wet ingredients with dry ingredients, add a pinch of salt, and then fold in the processed beets. Set ramekins out on a sheet tray. Divide batter amongst ramekins and bake in the oven for 20 to25 minutes until they have puffed up and a cake tester inserted in the center comes out clean. Serve with Sweet Greek Yogurt and top with Beet Garnish and powdered sugar. Combine yogurt and honey in a mixing bowl. Stir with a wooden spoon so they are just combined. Serve with warm beet cake. Yield: 4 servings Preheat oven to 150 degrees F. Shave the beet into thin slices using a mandoline or sharp knife. Line a roasting dish with parchment and set the beets out in a single layer on the tray. Top with powdered sugar. Cover with another sheet of parchment, carefully pressing out any air bubbles. Top with another tray to add weight and bake on a low temperature to dehydrate the beet slices without over-cooking them. Bake for 2 to 3 hours, until dry and crispy. Use as a garnish on top of the beet cakes. Yield: 4 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64292,"Sunny's Migas Verdes 8 large eggs 3 tablespoons unsalted butter
   3 tablespoons vegetable oil
   4 corn tortillas, sliced into 1/2-inch-wide strips, then cut into 2-inch-long pieces
   One 4-ounce can green chiles, drained
   1/2 cup chopped Vidalia or other sweet onion
   Kosher salt and freshly ground black pepper
   3 tablespoons salsa verde
   1/2 cup shredded pepper jack cheese
   1 avocado, diced 2 tablespoons chopped fresh cilantro 3 scallions, sliced
   1/4 cup Mexican crema
   Instructions: In a large bowl, whisk the eggs vigorously. Set aside. Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until golden and crispy, 2 to 3 minutes. Add the chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes. Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, 2 to 3 minutes. Remove from the heat and stir in the salsa verde. Serve topped with the cheese. Garnish with the avocado, cilantro, scallions and a drizzle of crema. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 64293,"T.O. is Great on Sundae Store-bought vanilla ice cream Dark Rum Caramel Sauce, recipe follows Store-bought whipped cream 1/2 cup butter 1 cup brown sugar 1/4 cup dark rum Instructions: Scoop ice cream into serving dishes. Drizzle with caramel sauce. Finish with a dollop of whipped cream. Add butter and sugar to saute pan, cook over medium heat until sugar is dissolved. Remove from heat, add rum. Return to grill and touch to flame to cook off alcohol. Remove from heat and cool slightly. ","[Rum, Port, Tawny Port, Madeira]" 64294,"Pears in Meringue with Chocolate Sauce 1 tablespoon toasted almonds, finely chopped 1 cup glace fruits (preferably cherries, ginger, apricot, fig, and pineapple), finely chopped 1/4 cup plus 2 tablespoons rum 3/8 cup water Small piece cinnamon bark 4 tablespoons apricot jam 4 pears, peeled, halved, and cored 2 egg whites 4 tablespoons confectioners' sugar, sifted, plus more to dust 4 squares dark chocolate, chopped Instructions: Soak almonds, glace fruit, and 1/4 cup rum together overnight. Preheat oven to 450 degrees F. Combine water, cinnamon, and jam in a large saucepan. Boil until well incorporated and syrupy. Reduce heat. Add pears and cook gently for 5 minutes. Remove to an ovenproof dish. Fill cavities with crystallized fruit. Reserve pan syrup, discarding cinnamon bark. Beat egg whites until stiff. Fold in confectioners' sugar. Pipe this meringue over pears. Dust with confectioners' sugar and bake for 5 minutes. Stir chocolate pieces into warm syrup and add rum. Serve pears on a heated platter, surrounded with warm chocolate sauce. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 64295,"Southern Egg Gravy 4 tablespoons skimmed fat from turkey drippings 3 tablespoons chopped shallots 4 tablespoons unbleached all-purpose flour Turkey pan drippings, (no fat) mixed with low-sodium turkey or chicken stock to make 4 cups 4 eggs, hard-boiled and chopped Salt and freshly ground black pepper Instructions: Add the turkey fat to a large pot over medium-high heat. Add the shallots and saute until translucent. Whisk in the flour and cook until medium golden brown in color, about 3 to 4 minutes. Slowly whisk in pan the drippings with the stock and bring to a boil, then reduce the heat. Simmer until thick or until desired consistency is reached, about 10 to 15 minutes. Stir in the chopped egg and season with salt and pepper, to taste, if needed. Serve alongside that big beautiful bird! ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 64296,"Chocolate Chip Ice Cream Sandwich 4 sticks (1 pound) unsalted butter, at room temperature, plus more for greasing 4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups softened butter 1 1/2 cups packed light brown sugar 1/2 cup granulated sugar 1 (3.4-ounce) package instant vanilla pudding mix 4 large eggs 3 cups semisweet chocolate chips 2 teaspoons pure vanilla extract 1 gallon creamy vanilla ice-cream (can substitute frozen yogurt), softened slightly 1 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Grease two cookie sheets.
   Sift together the flour and the baking soda in a in a medium bowl and set aside. In a large mixing bowl, using a hand-held mixer, cream together the butter, brown sugar and granulated sugar. Beat in the instant pudding mix until incorporated.
   Beat in the eggs, one at a time, and then add the flour mixture, chocolate chips and vanilla. Using a 1/4-cup-size scoop, drop onto the prepared cookie sheets, leaving a little space between the cookies. Flatten each cookie ball about halfway. Bake until the cookies are golden brown, 12 to 15 minutes. Remove from the oven and cool on a wire rack. Repeat with the remaining dough.
   When cool, put 1 scoop (about 1/4 cup) of vanilla ice cream on a cookie and top with another cookie and press to form a sandwich. Repeat with the remaining cookies and ice cream. If not serving right away, place in the freezer on a tray. Dust with powdered sugar and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 64297,"New England Clam Chowder 4 dozen little neck or cherry stone clams, scrubbed 4 thick slices bacon, cut into lardons 1 large onions, cut into 1/4 inch dice Kosher salt 11/2 pounds Yukon gold potatoes, cut into 1/2 inch dice 3 tablespoons flour 1 1/2 cups heavy cream 1 1/2 cups whole milk 1 bundle of thyme 2 bay leaves 1 to 2 shakes hot sauce, optional (recommended: Tabasco) Extra-virgin olive oil Instructions: Place the clams and 1 cup of water in a large pot. Cover and place over a high heat and cook the clams for 6 to 7 minutes. Uncover and remove the open clams.Cover the pot again and continue cooking the clams that haven't opened yet. Cook the clams for another 2 to 3 minutes. Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve. Coarsely chop the clams and reserve. Drizzle a few drops of olive oil into the bottom of the clam pot and toss in the bacon. Bring the pan to a medium heat. When the bacon has let off a lot of fat and become brown and crispy, toss in the onions and season lightly with salt. Cook the onions until they are very soft and aromatic but have no color, 7 to 8 minutes. Add the potatoes and cook for another 5 minutes. Sprinkle the flour over the onions and potato mixture and stir to combine. Gradually whisk in the reserved clam juice. When the clam juice has been whisked in and there are no lumps, whisk in the milk and heavy cream and toss in the bay leaves and thyme. Taste for seasoning and adjust if needed. Bring to a boil and reduce to a simmer and simmer until the potatoes are cooked through, 10 to 15 minutes. Toss in the reserved clams. Taste and re-season if needed and add hot sauce if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64298,"Three Cheese Spaghetti Pie 3/4 pound spaghetti 9 tablespoons olive oil 5 garlic cloves coarsely chopped 1 small onion, thinly sliced 16 cherry tomatoes, halved 16 kalamata olives, pitted and halved 4 eggs 1 cup heavy cream 2 teaspoons kosher salt Freshly ground black pepper 1 teaspoon red pepper flakes, optional 6 fresh basil leaves, chopped 4 ounces fontina, grated 8 ounces feta, crumbled 8 ounces Parmesan, shredded Fresh basil leaves, for garnish Instructions: Preheat oven to 350 degrees F. Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside. Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti. Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden. Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes. Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64299,"Two Spice Vanilla Tapioca Pudding 1/2 cup small pearl tapioca (if unavailable use large) 4 cups soy milk 3/4 cup sugar 1/2 teaspoon salt 2 egg yolks 1 tablespoon vanilla extract 1 1/2 teaspoons cinnamon 3/4 teaspoon nutmeg 3 egg whites, at room temperature 1/4 teaspoon cream of tartar Instructions: Soak the tapioca in warm water to cover for 1 hour. Drain; set aside. Preheat oven to 375 degrees. Lightly butter a 12-inch oval baking dish; place in a roasting pan. Mix tapioca, milk, sugar, and salt in heavy non-aluminum saucepan; bring to a boil over medium heat while whisking. Lower heat; let mixture simmer 10 minutes, whisking occasionally. Remove from heat; quickly whisk in yolks, vanilla, spices. Beat egg whites with cream of tartar in another bowl until just stiff. Whisk half a cupful into the tapioca, then fold in the remaining egg whites. Pour tapioca mixture into baking dish. Place dish in roasting pan on middle shelf of oven; pour several inches of boiling water around the outside of the oval dish. Bake about 35 minutes until top is puffed and golden. The inside will be soft. Remove, cool slightly, serve warm or at room temperature.; ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 64300,"Braised Lettuce 6 heads Boston lettuce,trimmed and rinsed Salt and pepper to taste 1/2 cup scallion, minced 1/2 cup carrots, minced 2 tablespoons butter 2 cups chicken stock, or vegetable stock 1/2 teaspoon thyme 1 bay leaf 3 tablespoons parsley, minced Instructions: In a large saucepan of boiling salted water, blanch lettuce for 3 minutes and refresh. Drain gently, squeeze dry. Slice each head in half lengthwise. Sprinkle with salt and pepper. Fold in half crosswise and shape with your hands to make fat triangles. Preheat oven to 350 degrees F and set rack in lower third of oven. In a casserole, cook the scallion and carrot in the butter until tender but not browned. Arrange the lettuce in the casserole, and spoon the vegetables over the lettuce. Pour in enough liquid barely to cover the lettuce. Add the thyme and bay leaf. Bring to a simmer on top of the stove. Place the buttered paper over the lettuce to cover the casserole. Place casserole in center of preheated oven. Regulate heat so lettuce simmers slowly for 1 hour. Remove the lettuce to a serving dish and keep it warm. Quickly boil down the braising liquid until it has reduced to a syrup (about 1/2 cup). Sprinkle with parsley and serve Round of buttered paper to cover casserole. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64301,"Steamed Salmon and Spinach with San Bai Su 1 (14 ounce) package firm tofu 1 (1 pound) skinless, boneless salmon fillet 1/4 cup light soy sauce 1/4 cup mirin 1/4 cup unseasoned rice wine vinegar 1 (1/2inch) piece fresh ginger, peeled and grated finely Freshly ground black pepper 1 pound fresh spinach, washed and stemmed 3 scallions, washed and sliced thinly on the bias, for garnish 2 tablespoons toasted sesame seeds, for garnish Instructions: Cut tofu into four slabs and place on a thin cotton towel or piece of cheesecloth to drain. Slice salmon fillet into eight slices, each about 3/4inch thick. Place two salmon strips skin side together in a round, yin yang patty and place on top of each piece of tofu. In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper. Remove from heat and reserve. Place a rack above boiling water in a large pot with a cover. Place tofu/salmon on rack in steamer, surround it with the spinach, and steam, covered, for 4 to 6 minutes. To serve, place a tofu/salmon in each of four shallow bowls and arrange hot spinach around edges. Pour soy mixture over each and sprinkle with scallions and sesame seeds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64302,"Spicy Citrus Bloody Mary 2 to 3 cups ice 1 lemon, cut into wedges 1 lime, cut into wedges 1 tablespoon horseradish, drained 1 jalapeno pepper, minced Pinch salt 2 cups vodka 3 cups tomato juice 1 tablespoon Worcestershire sauce Instructions: Muddle ice, lemon wedges, lime wedges, horseradish, jalapeno, and salt in the bottom of a pitcher. Add vodka, tomato juice, and Worcestershire and stir to combine. Refrigerate if not serving immediately, or pour into glasses over ice and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 64303,"Artichoke and White Bean Ravioli with Fresh Green Pea Sauce, Piquillo Pepper-Black Olive Relish and Ricotta Salata 3 tablespoons olive oil 2 shallots, finely chopped 4 cloves garlic, finely chopped 3 artichoke hearts, cooked and thinly sliced 2 cups cooked white beans, mashed (with some texture left) 2 tablespoons prepared horseradish, drained Salt and pepper 4 sheets pasta dough 2 eggs mixed with 2 tablespoons water 1 1/2 cups fresh green peas 3 cups vegetable stock 1 teaspoon toasted coriander seeds, ground 1 teaspoon grated lemon zest 1 tablespoon finely chopped cilantro Salt and pepper 4 Piquillo peppers, julienned 1/4 cup Niccoise, pitted and coarsely chopped 2 scallions, finely chopped 2 tablespoons white wine vinegar 2 tablespoons olive oil Pepper Ravioli Green pea sauce 1/4 pound ricotta salata, finely shaved Coarsely chopped cilantro Instructions: Heat olive oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the sliced artichokes and cook for 2 to 3 minutes. Add the beans and horseradish, stir to combine and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines of the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately. For the Green Pea Sauce: Place peas and vegetable stock in a medium saucepan and cook until peas are very soft. Place mixture in a blender and blend until smooth. Strain back into the pan and bring to a simmer. Cook until the mixture has thickened slightly. Season with coriander, lemon zest, cilantro and salt and pepper to taste. For the Piquillo Pepper-Black Olive Relish: Combine all ingredients in a medium bowl and season with pepper. Let sit at room temperature for 30 minutes To Assemble: Place 5 ravioli in each bowl. Ladle green pea sauce over the ravioli, garnish with ricotta salata and cilantro. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 64304,"Basic Rice Pilaf 1 tablespoon olive oil 1/2 cup chopped onion 1 cup rice 2 1/2 cups chicken broth, plus additional, if necessary Salt and freshly ground black pepper 1/2 pound peeled, deveined shrimp 1 tablespoon chopped green onions 1 tablespoon chopped parsley leaves 1 teaspoon Creole seasoning, or to taste Instructions: In a medium saucepan heat oil over high heat. Add onion and cook until tender but not browned, about 5 minutes. Add rice, stirring to coat in oil. Add stock and season to taste with salt and pepper. Bring to a boil, reduce heat to a simmer, cover and cook 10 minutes. Check rice, and if almost tender add shrimp, green onions, parsley, and more liquid, if necessary. Cook until shrimp are pink and rice is tender. Sprinkle with Creole seasoning before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64305,"My Favorite Lemon Pudding 3/4 cup sugar 1/4 cup cornstarch 2 1/2 cups milk 3 large egg yolks, lightly beaten 2 tablespoons finely grated lemon zest Pinch salt 1/2 cup fresh lemon juice 2 tablespoons unsalted butter, at room temperature Instructions: Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon. Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes. Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64306,"Baked Mini Churro Bites 1/2 cup plus 1 tablespoon sugar Large pinch fine salt 1/2 cup all-purpose flour Churros: 7 tablespoons unsalted butter 2 large eggs, lightly beaten 1/2 cup sugar 2 teaspoons ground cinnamon 1/4 cup sugar Pinch fine salt 1/2 cup fresh or frozen and thawed mango chunks (about 1/2-inch) 1 tablespoon unsalted butter Instructions: For the churros: Adjust the oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment. Bring 4 tablespoons of the butter, 1 tablespoon of the sugar, the salt and 1/2 cup of water to a boil in a small saucepan over medium heat. Add the flour and stir constantly until the mixture forms a ball. Transfer to a large bowl and beat with an electric mixer on medium-low until the dough is cool to the touch. Add the eggs one at a time and beat until incorporated. Transfer to a large pastry bag fitted with a 1/2-inch wide star tip. Pipe the batter into 2-inch lengths about 2 inches apart on the prepared baking sheets. Bake until golden brown, rotating the trays from top to bottom about halfway through, 15 to 18 minutes. Let sit on the baking sheets for a few minutes. Melt the remaining 3 tablespoons of butter in a medium microwave-safe bowl. Toss 1/4 cup sugar and 1 teaspoon cinnamon together in another medium bowl. Working in small batches, dip the churros completely in the melted butter and let any excess drip off, then toss in the cinnamon-sugar until completely coated. Once the cinnamon-sugar mixture is too wet to coat, mix together a fresh batch with the remaining 1/4 cup sugar and 1 teaspoon cinnamon. The churros can be baked and coated 1 day ahead of time and stored at room temperature in an airtight container. For the caramel-mango sauce: Bring, the sugar, salt and 1/4 cup of water to a boil in a small saucepan over medium heat. Continue to cook, swirling the saucepan occasionally but not stirring, until the mixture turns a medium caramel color (slightly darker than honey), about 5 minutes. Remove from the heat and stir in the mango and butter (take care, the mixture will bubble). Let the mixture cool for a few minutes in the saucepan, then transfer to a food processor and process until smooth. Keep refrigerated until ready to use. The caramel-mango sauce can be made a day ahead. Serve the churros with the caramel-mango sauce for dipping. ","[Reds, Pinot Grigio, Vermentino, Gavi]" 64307,"Fish and Chips 1 1/2 quarts canola oil 4 cups all-purpose flour, plus 2 cups, for dredging 1 teaspoon kosher salt, plus 1 teaspoon 1 teaspoon freshly ground black pepper, plus 1 teaspoon 1 teaspoon granulated garlic, plus 1 teaspoon 1 teaspoon granulated onion, plus 1 teaspoon 1 1/2 pints amber ale 2 1/2 pounds to 3 pounds cod fillets, trimmed and boned Chips, recipe follows Remoulade, recipe follows Lemon crowns 2 pounds Idaho baking potatoes, scrubbed thoroughly 2 teaspoons kosher salt 1 teaspoon cracked black pepper 1 teaspoon granulated garlic 1 teaspoon granulated onion 2 cups mayonnaise 3 ounces milk 1 tablespoon Dijon mustard 2 tablespoons minced red peppers 2 tablespoons minced green peppers 2 tablespoons minced yellow peppers 2 tablespoons minced red onions 2 tablespoons minced sweet gherkins 2 tablespoons minced dill pickles 1 teaspoon minced capers 1 teaspoon minced garlic 1/2 teaspoon dry mustard Dash lemon juice Dash Worcestershire sauce Dash hot sauce Salt and pepper Instructions: In a deep pot, preheat the cooking oil to 345 degrees F. Thoroughly mix 4 cups of the flour, 1 teaspoon kosher salt, 1 teaspoon pepper, 1 teaspoon garlic, and 1 teaspoon onion. reserving 2 cups of mixture for dredging. Add beer to mixture, whisking to form lump-free, smooth batter. Batter should resemble pancake batter ? thick enough to coat fish well. Cut the fish into 3 to 4 ounce strips and pat dry using paper towels. Combine the remaining flour and seasoning to dredge the fish. Dip cod strips into reserved flour and remaining seasoning mix, coating completely. Then dip breaded strips into batter, shaking off any excess. Gently place battered fish strips into hot oil. Turn fish when batter is set and cook until golden brown, approximately 3 to 4 minutes. Remove from oil and drain well. Serve fish over chips with remoulade on the side. Garnish with lemon crown and chopped parsley. Salt and malt vinegar to taste. In deep pot, preheat the oil to 275 degrees F. Cut potatoes lengthwise, about 1/2 by 1/2 by 3 inches. Soak in ice bath and rinse thoroughly to remove starch from potatoes. Strain potatoes and dry thoroughly. Gently place dried potatoes in hot oil, cook approximately 3 to 4 minutes, until texture is rubbery and potatoes are beginning to brown. Remove potatoes from oil and drain well. Turn oil temperature up to 360 degrees F. Once oil has reached 360 degrees F, place blanched potatoes back into oil and cook until golden brown, approximately 6 to 8 minutes. Drain potatoes and season well. Hold in 200 degree F oven to keep warm. Combine all ingredients in a medium mixing bowl and mix to a smooth consistency. Refrigerate 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64308,"Baked Buffalo Wings With Blue Cheese-Yogurt Dip 3/4 cup plain nonfat Greek yogurt 1/4 cup crumbled blue cheese 2 tablespoons mayonnaise 1 small clove garlic, chopped 1 tablespoon skim milk or buttermilk Juice of 1/2 lemon Kosher salt and freshly ground pepper Cooking spray, for the baking sheet 3 pounds chicken wings, split at the joints, tips removed 4 stalks celery, cut into thirds 4 carrots, cut in half 2 bay leaves 1 cup fat-free low-sodium chicken broth 1 cup Frank's RedHot sauce (or 1/2 cup other hot sauce) 2 tablespoons paprika 2 tablespoons unsalted butter 1 tablespoon honey Instructions: Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve. Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet. Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64309,"Asian Duck Confit with Hoisin and Five-Spice Guacamole 4 cups light brown sugar 3 cups coarse kosher salt
   1/2 cup chopped fresh cilantro
   1/2 cup olive oil
   1/2 cup chopped white onion
   1/4 cup white vinegar
   1 tablespoon fish sauce
   1 tablespoon sriracha
   1 ounce fresh oregano
   1 ounce fresh thyme
   8 cloves garlic
   Juice of 4 limes
   3 bay leaves
   1 thumb-size knob fresh ginger
   Ground black pepper, to taste
   8 duck legs
   8 to 10 pounds duck fat
   1 tablespoon hoisin
   Five-Spice Guacamole, recipe follows 2 Hass avocados Juice of 1 lime 1 teaspoon Chinese five-spice powder 1/2 teaspoon kosher salt
   1/2 teaspoon toasted sesame seeds
   1/2 medium onion, diced
   1/2 jalapeno pepper, seeded and minced
   1 tablespoon chopped fresh cilantro
   1 clove garlic, minced
   Instructions: Mix together the sugar, salt, cilantro, olive oil, onion, vinegar, fish sauce, sriracha, oregano, thyme, garlic, lime juice, bay leaves, ginger, and black pepper in a large bowl. Add the duck legs and let marinate, 1 hour. Line the bottom of a tall pan with a layer of duck fat. Place the duck legs on top, then cover with another layer of duck fat. Place in the refrigerator for 24 hours. Preheat the oven to 300 degrees F. Melt the remaining duck fat in a large ovenproof pot. Wipe the marinade off the duck legs and place them in the warm fat. Transfer the pot to the oven. Roast until meat is falling off the bone, 2 1/2 to 3 1/2 hours. Pull duck legs from fat. Reheat the duck in a pan over medium heat until brown and crispy on both sides. Garnish with a drizzle of hoisin and serve with a side of Five-Spice Guacamole. Slice the avocados in half, working the knife carefully around the pit. Twist the two halves in opposite directions, remove the pits, and scoop the flesh into a large bowl. Add the lime juice and toss to coat, then drain off and reserve any unincorporated juice. Add the five-spice powder, salt and sesame seeds. Using a potato masher, mash the avocados to desired consistency. Fold in the onions, jalapeno, cilantro and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64310,"Stuffed Lemon\u2013Poppy Seed Scones 1/3 cup whole milk, plus more for brushing 1 tablespoon poppy seeds 2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice (from 1 to 2 lemons) 2 1/4 cups cake flour, plus more for dusting 3 tablespoons granulated sugar 1 tablespoon baking powder 1 Earl Grey tea bag, leaves removed and finely crushed (about 1 1/2 teaspoons) 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 1 large egg 1/4 cup lemon curd Turbinado sugar, for sprinkling Instructions: Preheat the oven to 425? F. Heat the milk in a small saucepan or warm in the microwave until steaming. Remove from the heat and stir in the poppy seeds. Let stand until cooled, about 20 minutes. Stir in the lemon juice to thicken and sour the milk. Whisk the cake flour, granulated sugar, baking powder, tea and salt in a medium bowl; work in the cold butter and lemon zest with your fingers until the mixture looks like coarse meal. Make a well in the center, then add the egg and milk\u2013poppy seed mixture. Stir together until combined and a soft dough forms, gently kneading the dough in the bowl once stirring becomes difficult.
Divide the dough in half and gently pat each portion into a 6- to 7-inch disk (1/4 to 1/2 inch thick), lightly dusting the dough and your fingers with flour if the dough is too sticky. Transfer one disk of dough to a baking sheet and spread the lemon curd on top, leaving a 1-inch border around the edge. Place the remaining disk of dough on top of the curd and pinch the edges together to seal. Brush the top with milk and sprinkle with turbinado sugar. Score the dough into 8 wedges, cutting about halfway into the top layer of dough but not into the filling. Bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 5 to 10 minutes on the baking sheet. Slide off the baking sheet and onto the rack; let cool at least 45 more minutes. Cut into wedges along the scored lines. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64311,"Mayan Cocoa Nib Spiced Pork Tenderloin 1/2 cup cocoa nibs 1 teaspoon coriander seeds
1 teaspoon cumin seeds 1 teaspoon fennel seeds
2 whole cloves
2 tablespoons kosher salt
1 tablespoon brown sugar
2 teaspoons guajillo or ancho cl powder
2 teaspoons onion powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon garlic powder
2 pieces pork tenderloin (2 1/2 pounds total)
1 cup white wine or apple cider vinegar 1/2 cup rum
2 tablespoons brown sugar
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic 1 red jalapeno cl or 1/2 habanero, seeds set aside
Zest and juice of 1 orange 4 cups chicken stock 2 tablespoons olive oil
2 cups quick-cooking white corn grits
1 stick unsalted butter
1/2 cup heavy cream
2 ounces bittersweet chocolate
1/2 cup grated Cotija 4 to 6 sprigs fresh cilantro
1/2 lime Instructions: Preheat a pellet grill smoker according to the manufacturer's instructions to 225 degrees F. Grind up the cocoa nibs, coriander seeds, cumin seeds, fennel seeds and cloves in a blender until evenly ground. Mix this spice mixture with the salt, brown sugar, cl powder, onion powder, cinnamon, allspice and garlic powder in a bowl. Rub about 3/4 cup of the spice mix on the pork tenderloins. Smoke the pork until the internal temperature reaches 145 degrees F, about 1 hour. Let rest about 5 minutes before slicing. For the finishing sauce: Add the vinegar, rum, brown sugar, salt, black pepper, garlic, cl and orange zest and juice to a small saucepan and bring to a simmer over medium heat. Simmer for 15 to 20 minutes. Allow to cool slightly, then puree until smooth. Keep warm until ready to serve. For the cocoa nibby grits: To a large saucepan add the chicken stock, olive oil and 2 cups water and bring to a simmer. Add the grits and cook for 5 minutes. Stir in the butter, cream, bittersweet chocolate and 1/4 cup cocoa nib spice mixture until fully combined. (Keep any remaining spice mixture in a container with a tight-fitting lid in a cool, dry place.) For serving: Pour the grits into a very large serving bowl. Top with the sliced pork, Cotija, finishing sauce, cilantro sprigs and a squeeze of lime. ","[Syrah, Tempranillo, Zinfandel, Barbera]" 64312,"Chipotle Grilled Shrimp 1 1/2 pounds (about 4042) large shrimp, shelled and deveined 1 small can chipotle chiles in adobo, stemmed and wiped clean 1/2 cup vegetable oil 1/2 teaspoon freshly ground black pepper Instructions: Place shrimp in large bowl. Place chiles in a blender or food processor fitted with the metal blade and puree. With the motor running, drizzle in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and refrigerate for 12 hours. Soak 12 bamboo skewers in water 30 minutes. Preheat grill to moderately high. Lay 6 to 7 shrimp on board in front of you, nestled together and flat, with tails all facing one direction and heads the other. Holding shrimp flat with the palm of one hand, insert one bamboo skewer one third of the way from one end. Insert another skewer parallel to the first, one third of the way from the other end, so as to create a flat panel of shrimp that can be turned easily. Repeat with remaining shrimp and skewers to form 6 skewers in all. Season each side of shrimp with pepper (the marinade is already salted). Brush grill well and wipe with oiled paper towel. Place shrimp skewers and grill 12 minutes per side until done. The center shrimp should be just opaque. Remove from grill and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 64313,"Beet-Pickled Hungarian Deviled Eggs 8 large eggs, straight from the refrigerator 3 cups pickled beet juice (from about 2 jars pickled beets) 2 tablespoons mayonnaise 2 tablespoons sour cream
1 tablespoon chopped fresh dill, plus dill sprigs for garnish 1 tablespoon white vinegar
2 teaspoons prepared horseradish, drained
2 teaspoons whole-grain mustard
1/2 teaspoon sweet paprika, plus more for garnish 1/3 English cucumber, unpeeled, seedy center discarded, minced
Kosher salt and freshly ground black pepper Instructions: For the beet-pickled eggs: Put the cold eggs in a medium saucepan and cover with cold water. Heat the water to a boil, then cover the saucepan and remove it from the heat. Let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit, then peel them while they are still warm (eggs are much easier to peel when warm). Place the hard-boiled eggs in a bowl or storage container and pour the pickling brine from the beet jars over the eggs, making sure the eggs are submerged. (You may need to place a weight or a plate on top.) Allow the eggs to sit for 45 minutes to 1 hour in the brine, but no longer or they'll start to get rubbery. For the sweet Hungarian filling: Mix together the mayonnaise, sour cream, dill, vinegar, horseradish, mustard, paprika and cucumber. Season with salt and black pepper. Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of each yolk to pop it out of the white. Add the yolks to the bowl with the filling and mash with a fork until smooth. Season with salt. Spoon the filling into the egg whites, or use a re-sealable plastic bag to pipe it in. Sprinkle with paprika and dill before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 64314,"Salmon and Cod Fishcakes 6 large potatoes cut into quarters Salt and freshly ground black pepper 1 stick butter, divided 1 pound salmon 1 pound cod 3 tablespoons olive oil, for dipping fish 1 tablespoon balsamic vinegar, for dipping fish 2 shallots, finely chopped 4 scallions, finely chopped Handful chives, parsley, fennel and dill, finely chopped 3 garlic cloves, finely chopped 1 red cl, seeded and finely chopped Flour 3 tablespoons sunflower oil, for frying Parsley sprigs and lemon slices, for garnish Serving suggestion: green salad Instructions: Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl. In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and cl in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
Garnish with parsley and slices of lemon. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 64315,"Shaker Fresh Cranberry Bean Chowder 2 pounds fresh cranberry beans (shell beans) in the pod 4 ounce slab (unsliced) bacon, rind removed, cut into 1/3-inch dice 1 clove garlic, finely chopped (1 teaspoon) 1 large onion (12 ounces), cut into 1/2-inch dice 2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon) 1 dried bay leaf 5 cups chicken stock (page 72), Chicken Broth (page 74), or water 1 pound ripe tomatoes, peeled and cut into 1/2-inch dice, with their juice, or 1 1/2 cups diced (1/2 inch) canned tomatoes with their juice 2 tablespoons dark molasses Kosher or sea salt and freshly ground black pepper 3 scallions, thinly sliced Instructions: Shuck the beans and discard any that are soft or blemished. You should have about 3 cups. Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned. Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender. Reduce the heat to low. Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder. Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes. Remove from the heat and season with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick. Ladle the chowder into cups and sprinkle with the sliced scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64316,"Italian Sloppy Joes 4 portobello mushrooms 1 tablespoon extra-virgin olive oil 1 cup diced onion 1 clove garlic, finely chopped 1 pound lean ground turkey 2 tablespoons tomato paste 3 cups chopped tomatoes 1/4 cup chopped basil 1 1/2 teaspoons oregano leaves, chopped Instructions:

1. Preheat the oven to 400 degrees F.
2. Remove the stems from the portobellos. Place the mushrooms gill side up on a baking sheet, transfer to the oven, and roast until they are browned and just tender, about 10 minutes.
3. Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 10 minutes.
4. Add the garlic and cook another 3 minutes. Increase the heat to high, add the turkey, and cook until browned.
5. Add the tomato paste and tomatoes and cook until a thick sauce is formed and you can see the bottom of the pan when you stir the turkey mixture.
6. Finish with the chopped basil and oregano. Serve atop the roasted mushroom caps. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 64317,"Popovers Stuffed with Crab, Avocado and Mango Chopped Salad Vegetable oil cooking spray 1 cup whole milk, at room temperature
   3/4 cup all-purpose flour
   2 tablespoons butter, melted, cooled
   1 teaspoon sugar
   1/2 teaspoon fine salt
   1/8 teaspoon ground ginger
   2 large eggs, at room temperature
   1 medium orange, zested 1 lime, zested
   3 tablespoons fresh orange juice
   1 tablespoon fresh lime juice
   1 tablespoon creme fraiche
   1 teaspoon kosher salt
   1/4 teaspoon freshly ground black pepper
   1/3 cup safflower oil
   1 pound fresh lump crabmeat, patted dry, cubed if large
   1 cup chopped radicchio or 1 cup chopped red Belgian endive
   4 green onions, chopped
   1 large avocado, halved, pitted, peeled, diced
   One 1-pound mango, peeled, seeded, diced
   Instructions: For the popovers: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Spray a 6-count popover pan, six 1 cup ceramic souffle dishes, glass custard cups, or muffin cups with vegetable oil cooking spray. In a blender, combine the milk, flour, butter, sugar, salt, ginger and eggs and blend until smooth. Scrape down the sides and blend until the batter is very smooth. Divide the batter equally among the prepared dishes, about 1/3 cup each. Bake the popovers without opening the oven door, until puffed and deep brown, 35 to 40 minutes. For the salad: While the popovers bake, in a large bowl, combine the orange and lime zest, orange and lime juices, creme fraiche, salt and pepper. Gradually whisk in the oil. Add the crabmeat, radicchio, onions, avocado and mango. Toss until combined. When the popovers are baked through, remove the popovers from the oven. Twist each out of its dish and cool on a wire rack. Place the popovers on a platter. Using a serrated knife, remove the tops of the popovers. Using a large spoon, fill each popover with the salad, mounding in the center. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64318,"Beef Taco Salad with Chunky Tomato Dressing 3/4 pound lean ground beef (90 percent lean or higher) 2 cloves garlic, minced 1 (15.5-ounce) can black beans, drained and rinsed 1 tablespoon chili powder 1/4 teaspoon cayenne pepper, plus more to taste 1/3 cup water 4 medium tomatoes, diced 2 tablespoons olive oil 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 hearts romaine lettuce, chopped 1/2 cup grated Cheddar 2 ounces baked corn tortilla chips (about 32 chips) Instructions: To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator. To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top. Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips) Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc Good source of: Riboflavin, Vitamin K, Manganese ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 64319,"Burnt Citrus Cocktail 1 ounce bitter orange liqueur, such as Aperol 1 ounce white rum
1/2 ounce freshly squeezed lemon juice, from 1/2 lemon, shell reserved
3/4 ounce simple syrup
1/4 to 1/2 ounce 151-proof rum
Instructions: Combine the orange liqueur, white rum, lemon juice and simple syrup in a cocktail shaker filled with ice. Shake for 30 seconds. Strain into a rocks glass or large coupe. Float the lemon shell in the glass and fill with the 151-proof rum. Using a long match or lighter, very carefully ignite the rum. To extinguish the flame, use a spoon or stirrer to press the lemon into the cocktail. ","[Agua Santa, Moscato, Vinho Verde]" 64320,"Madeleines 1/2 cup granulated sugar 2 large eggs Grated rind of one lemon 4 ounces (one stick) butter, melted 3/4 teaspoon baking powder 3/4 cups all purpose flour 1/4 teaspoon salt Instructions: Preheat oven to 375. Beat sugar and eggs together until thoroughly blended. Add lemon rind and melted butter. Mix to blend. Sift together dry ingredients. Add all at once to egg mixture. Stir just to blend. Allow mix to sit at room temperature for approximately 10 minutes. While mix is resting, generously butter Madeleine molds. Spoon mix into molds, filling approximately 3/4 full. Bake approximately 15 minutes or until edges are golden brown. Turn over immediately onto cooling screen. Wipe out each mold cavity, rebutter and fill again until desired number or all mix is used. Store in airtight container until ready to use.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64321,"Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce 3 Golden or Red Delicious apples, peeled and chopped 2 teaspoons lemon juice 1 cup apple cider 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1 cup prepared whole berry cranberry sauce, store bought or homemade 3 cups smashed or leftover mashed potatoes* Water or milk, as needed to thin potatoes 2 cups grated Cheddar 2 scallions, finely chopped 1/4 teaspoon freshly grated nutmeg, eyeball it Coarse salt and pepper Drizzle vegetable oil Butter pats Paprika, to garnish, optional Instructions: Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium high heat and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberry sauce to warm through and combine. Heat a large nonstick skillet over medium heat. Place potatoes and water or milk in a bowl and cover with plastic. Microwave 2 minutes on high to slightly reheat and loosen potatoes. Stir them up with the liquid to make them workable again. Combine cheese, scallions and nutmeg with potatoes and adjust salt and pepper. Add a drizzle of vegetable oil and a pat of butter to your preheated skillet then score the potatoes and cheese mixture in half. Using the first half of the potatoes, make 6 (3-inch across and 1/2-inch thick) potato cakes and space them evenly around the pan. Cook the cakes until golden all over, 3 minutes per side, then remove and garnish with paprika, if using, and repeat with remaining ingredients. Serve potato-cheddar cakes with warm cran-apple sauce for topping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 64322,"Toasted Ravioli Vegetable oil, for frying 3 large eggs, lightly beaten All-purpose flour, for breading 2 cups Italian-style breadcrumbs Kosher salt and freshly ground pepper 1 9-ounce package frozen ravioli Grated romano cheese and chopped fresh parsley, for topping Favorite marinara sauce, for serving Instructions: Heat 4 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the ravioli in the egg, then in the flour, back in the egg and finally in the breadcrumbs. Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, 2 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with some romano and parsley. Serve with marinara sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 64323,"Mexican Molten Chocolate Cakes 1/4 cup (4 tablespoons) unsalted butter, plus more for greasing 5 ounces bittersweet (non-sweetened) or semisweet chocolate, chopped 1 tablespoon mescal 2 large eggs 2 large egg yolks 5 tablespoons sugar 1 teaspoon pomegranate molasses 1 1/2 teaspoons canela or Mexican cinnamon Large pinch salt 1 tablespoon all-purpose flour 1/2 cup chilled whipping cream Instructions: Preheat the oven to 400 degrees F. Generously butter four 3/4-cup souffle dishes or custard cups. Arrange on a baking sheet. Stir the chocolate and butter in heavy small saucepan over low heat until smooth. Remove from the heat; stir in the mescal. Cool 10 minutes, stirring occasionally. Using an electric mixer, beat the eggs, yolks, 4 tablespoons sugar, molasses, 1 teaspoon canela powder and salt in medium bowl until very thick ribbons fall when beaters are lifted, about 6 minutes. Sift the flour over the batter; fold in the flour. Fold in the chocolate mixture. Divide the batter among the prepared dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.) Bake the cakes until the tops are puffed and dry and a tester inserted into the center comes out with moist batter still attached, about 15 minutes. Cool the cakes 5 minutes. Beat the cream, the remaining 1 tablespoon sugar and the remaining 1/2 teaspoon canela powder in small bowl until firm peaks form. Top the cakes with the whipped cream and serve warm. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 64324,"Eggs in Baskets 3 large russet potatoes, peeled 1/2 stick unsalted butter, melted Kosher salt and freshly cracked black pepper Nonstick cooking spray 6 slices prosciutto, about 2 1/2 ounces, chopped 2 tablespoons maple syrup 6 eggs 3/4 cup shredded provolone Instructions: Special equipment: jumbo sized 6-cup muffin tin Heat the oven to 350 degrees F. In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste. Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes. Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside. Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes. Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute. Top the eggs with crispy prosciutto and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64325,"Strawn's Fried Chicken 4 chicken breasts, skin on, bone in 1 gallon cold water 1 tablespoon granulated garlic, plus 1 tablespoon 2 cups all-purpose flour 1 tablespoon cayenne pepper 1 1/2 tablespoons seasoned salt 1/2 teaspoon salt 1 1/2 tablespoons Accent (flavor enhancer) Vegetable oil, for deep-frying Instructions: Soak chicken breasts for at least 10 minutes in cold water to which 1 tablespoon granulated garlic has been added. Mix together the flour, cayenne pepper, seasoned salt, regular salt, 1 tablespoon granulated garlic and Accent in a paper bag. Add the breasts, 1 at a time, and shake each thoroughly to coat. Heat cooking oil to approximately 315 degrees F in a deep fryer. Fry breasts approximately 15 to 20 minutes or until golden brown and cooked through. Drain on paper towels and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 64326,"Shoofly Pie 1 cup flour 3/4 cup light brown sugar 1 teaspoon butter 1 egg 1 cup molasses 1 cup boiling water 1 teaspoons baking soda 1 9-inch pie shell Garnish: Whipped cream Instructions: In a bowl combine flour and sugar. Cut in butter into the flour and sugar until mixture resembles crumbs. Remove 1/2 cup of the crumb mixture and set aside To larger part of crumb mixture add egg and molasses. Blend in 3/4 cup boiling water. Dissolve soda in remaining 1/4 cup water and add last. Pour into pie shell. Sprinkle with 1/4 cup reserved crumbs. Bake at 425 degrees for 15 minutes. Add remaining crumbs and bake 40-45 minutes. Garnish with whipped cream ","[Riesling, Gewrztraminer, Chenin Blanc, Vinho Verde]" 64327,"Lamb Pizzas 1 1/4-ounce packet active dry yeast 2 teaspoons sugar 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 4 cups all-purpose flour, plus more for dusting 1 cup semolina flour 2 teaspoons fine salt 6 tablespoons extra-virgin olive oil 1/2 cup pine nuts 1/2 cup finely chopped onion 1/2 cup finely chopped red bell pepper 6 tablespoons tomato paste 1 pound ground lamb or beef 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon red pepper flakes 1/4 teaspoon ground allspice Kosher salt 2 plum tomatoes, seeded and finely chopped 1/4 cup Greek yogurt 2 teaspoons fresh lemon juice 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley 2/3 cup Greek yogurt 1/4 cup chopped fresh mint 1 tablespoon fresh lemon juice Kosher salt and freshly ground pepper Instructions: Make the dough: Combine the yeast, sugar, olive oil and 2 cups warm water; let stand 5 minutes. Whisk both flours and the salt in a large bowl. Add the yeast mixture to the flour mixture and stir with a fork until the dough forms. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6 minutes. Place in a bowl brushed with oil, cover and let stand until doubled in size, about 1 hour. Punch down the dough and divide into 12 pieces. Roll each piece into a ball, cover and let stand until doubled in size, about 45 minutes. Meanwhile, make the topping: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the pine nuts, onion and bell pepper; cook, stirring, until softened, about 6 minutes. Stir in the tomato paste and cook 1 minute. Add the remaining 1/4 cup olive oil, the lamb, cumin, cinnamon, red pepper flakes, allspice and 1/2 teaspoon salt. Cook, breaking up the meat, until browned, 5 minutes. Stir in the tomatoes and cook 1 minute. Remove from the heat and stir in the yogurt, lemon juice, cilantro and parsley; season with salt. Make the sauce: Stir the yogurt, mint, lemon juice and 1/4 cup water in a bowl. Season with salt and pepper. Refrigerate, covered, until ready to use. Preheat the grill to medium. Cut twelve 9-inch squares of parchment paper. Stretch each piece of dough into an 8-inch round, brush with olive oil on both sides and stack the rounds, separating each with parchment. Invert the dough onto the grill; remove the paper. Grill in batches until golden brown on the bottom, 1 to 2 minutes. Flip and spread each round with 1/4 cup lamb mixture, leaving a border. Continue grilling until the dough is charred in spots and cooked through, about 3 minutes. Transfer the pizzas to a platter. Drizzle with olive oil and serve with the sauce. ","[Syrah, Tempranillo, Barbera, Garnacha]" 64328,"Lentils with Pearl Onions 2 cups brown or green lentils 12-ounce package frozen pearl onions 1 bay leaf 2 teaspoons salt Instructions: Rinse lentils and drain. Place lentils, onions and bay leaf in medium large saucepan with enough water to cover by 1-inch. Bring to a simmer over medium heat then reduce heat to very low, cover, and cook very gently 20 minutes. Uncover, stir in salt, and add water if necessary to just cover the lentils. Continue cooking gently, covered, 10 to 25 minutes until lentils are just cooked through (creamy, not floury in the center, but not mushy either). Frozen pearl onions are a super easy way to introduce a savory note to legumes as they are cooking. Lentils are the quickest cooking member of the legume family and need no soaking since the seed coat is very thin. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64329,"Tavern Beef and Pork Pie 1 1/2 pounds cooked boneless pork shoulder and 1 1/2 pounds cooked beef chuck roast, cut into 1/2-inch cubes (recipe follows) 1 cup chopped yellow onions 4 cloves garlic, chopped 1 tablespoons unsalted butter 1 cup red burgundy wine 1 cup chopped button mushrooms 1 small bunch fresh basil, chopped (about 1/4 cup) 1/2 small bunch fresh parsley, chopped (about 3 tablespoons) 1 sprig fresh thyme 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 cup demi-glace 3 pounds puff pastry (homemade or store-bought) 1 egg, lightly beaten with 1 tablespoon water 1/4 cup vegetable oil 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 1/4 pounds boneless pork shoulder roast 2 1/4 pounds boneless beef chuck roast Instructions: In a large skillet, saute the precooked beef and pork cubes, onions, and garlic in the butter over high heat for 5 minutes, until the onions are golden brown. Add the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Add the mushrooms, basil, parsley, thyme, salt, and pepper and cook until the liquid has evaporate. Stir in the demi-glace and cook about 5 minutes more, until all liquid has evaporated again. Remove from the heat. Spread the mixture out onto a baking sheet and let it cool for 10 minutes. Refrigerate the mixture about 1 hour to cool completely. Preheat oven to 450 degrees. On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness. Cut out 6 (6 to 8-inch) squares and brush the edges with the egg mixture. Place 1 cup of the meat mixture in the center of each square. Fold each square over diagonally to form a triangle and press the edges firmly to seal. Using a fork, gently prick the center of each triangle to allow steam to escape. Lightly brush the edges again with the egg mixture. Arrange the triangles 2 inches apart on a greased baking sheet. Bake for 8 to 10 minutes, until golden brown. Preheat oven to 350 degrees. In a small bowl, mix together the oil, salt, and pepper. Rub the oil mixture over the meats. Roast the pork shoulder about 1 hour. Roast the beef chuck about 1 1/2 hours, until a meat thermometer registers 170 degrees for each meat. Remove the meats from the oven and let cool for 20 minutes. Cover and refrigerate up to one day or until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 64330,"Classic Club Sandwich 12 slices white bread 3/4 cup mayonnaise 8 romaine lettuce leaves 16 slices vine-ripened tomatoes Kosher salt and freshly ground black pepper 16 slices crispy cooked bacon
16 ounces sliced roasted turkey 16 frill picks, or plastic cocktail swords Potato chips Sweet pickles Instructions: Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64331,"Homemade Cafe au Lait 1/2 cup milk Caramel syrup, optional
1/2 cup hot coffee
Instructions: Add the milk to a 2-cup mason jar. Add 1 teaspoon of caramel syrup if using and close the lid tightly. Shake the jar until foamy, about 1 minute. Remove the lid and microwave the foamy milk until hot, about 1 minute. Pour the hot coffee into an 8-ounce mug. Top the coffee with the hot milk and spoon over some foam. Drizzle with caramel syrup if desired.
","[Chardonnay, Brut Ros, Prosecco]" 64332,"Chestnut-Potato Puree 1 bag frozen peeled chestnuts Kosher salt 1/2 pound Yukon gold potatoes, peeled and quartered 1/2 to 1 cup heavy cream, heated 4 tablespoons cold unsalted butter, cut into pieces Instructions: Place the chestnuts in a large saucepot and fill with water. Season generously with salt and bring the pot to a boil. Add the potatoes and continue to boil until the potatoes are fork-tender, 20 to 25 minutes. Drain the cooked potato-chestnut mixture and return to the pot. Add the hot cream and cold butter and stir vigorously until combined. Check the seasoning; add salt, if needed. If the mixture is a little stiff, add more cream and butter until it reaches the desired consistency. Place in a serving bowl and cover with foil until ready to serve. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 64333,"Roasted Eggplant and Tofu Round 1 large eggplant Olive oil Sea salt 1 package firm tofu, diced small 3 fresh cloves garlic 14 to 16 fresh cherries 1 1/2 cups water, plus 1/8 cup 1/4 cup sugar 2 pinches ground cinnamon 1 large egg 1/4 cup bread crumbs 1/2 cup coconut milk Freshly ground black pepper Cornmeal Instructions: Preheat the oven to 350 degrees F. Dice the eggplant into medium-sized pieces. Mix together 2 tablespoons of olive oil and 1/2 a teaspoon of sea salt in a roasting pan. Put the eggplant into the pan and roast for 35 minutes. Remove the pan from the oven and let cool. Increase the oven heat to 400 degrees F. In a small pan combine the tofu, garlic cloves, cherries, 1 1/2 cups of water, sugar and cinnamon. Put the pan in the oven for 35 minutes. Remove the pan from the oven and let cool. Next, pit the cherries and drop them into a blender with 1/4 cup olive oil and 1/8 cup of water. Add the garlic and the remaining liquid from the roasting pan. Blend to combine. This will be your roasted garlic and cherry aioli sauce. In a medium bowl, whisk 1 large egg. Add the bread crumbs, roasted eggplant, coconut milk, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Combine well and form the mixture into 1/2-inch thick rounds. Coat each round with cornmeal. Heat 1 cup of canola oil in a shallow frying pan. Put the rounds into the pan and fry until golden brown. Put each round on a serving plate and drizzle with the garlic and cherry aioli sauce. Serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 64334,"Smoked Turkey and Cranberry Gourmet Pizza 16-ounce pre-cooked Boboli pizza crust 16-ounce can Ocean Spray Whole Berry Cranberry Sauce 3/4 cup sliced green onion 8-ounce package shredded Monteray Jack cheese 1/4 pound leftover turkey, cut into thin strips Instructions: Preheat oven to 375 degrees. Place Boboli on an ungreased baking pan. Spread cranberry sauce evenly over Boboli. Sprinkle with green onion and cheese. Top with turkey. Bake for 10 minutes or until heated through and cheese has melted ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 64335,"Crisp Tempura Poached Egg over English Muffin with Red Pepper Corned Beef Hash 3 tablespoons olive oil 1 medium onion, diced
1 red bell pepper, seeded and diced
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
1 pound corned beef, chopped
Canola oil, for frying 1 cup rice flour
1/2 cup cold seltzer water
1 egg yolk
Kosher salt and freshly ground black pepper
2 tablespoons white vinegar
4 eggs
2 English muffins, halved and toasted
4 ounces shredded aged white Cheddar
Instructions: For the red pepper corned beef hash: In a medium saute pan, add the oil and heat over medium heat. Add the onions, bell peppers and thyme, season with salt and pepper and cook until softened, about 15 minutes. Add the corned beef and cook, stirring occasionally, until crisp, another 10 minutes. Remove from the heat and reserve. For the tempura poached egg: Fill a high-sided pan halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Mix the flour, seltzer and egg yolk together in a bowl. Mix in some salt and pepper and set aside. Preheat the broiler. Bring a saucepan of water to a simmer and add the vinegar. Crack each egg into a separate small bowl, turn off the heat under the saucepan and immediately slide each individual egg into the water, allowing the whites to congeal around the yolks. Cover for 3 minutes, then remove the eggs with a slotted spoon, letting the water drain off. Dip the eggs directly in the batter, and then transfer them immediately to the hot oil. Fry the eggs for 30 seconds; remove to a plate. To serve, sprinkle your English muffin halves with some Cheddar and place under the broiler until melted. Cover each melty side with some of the hash and put an egg on top. Not too much more to say except, knife and fork! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 64336,"Spicy Fava Bean Fritters with Lemon Minted Yogurt 2.2 pounds fresh fava beans, in their pods (about 2/3 pound shelled weight) or 1 pound defrosted fava beans, skinned 6 sprigs fresh cilantro 1 bunch fresh mint Sea salt and freshly ground black pepper 1/2 teaspoon cayenne pepper 1 level teaspoon ground cumin 1/2 fresh red cl, seeded and finely sliced 1 lemon, zest and juiced 1 teaspoon all-purpose flour 4 cups vegetable oil 1 small piece potato, peeled, optional 4 tablespoons plain yogurt A few handfuls mixed crunchy salad leaves, washed and spun dry Extra-virgin olive oil Pickled chiles, to serve Instructions: These fritters make a delicious snack. They not only taste awesome but they look amazing - dark and crunchy on the outside, bright green and soft inside! They're simple to make, and the spiciness just makes them work. This dish is best made with early season, fresh-as-a-daisy, pastel-green fava beans. Or you can use frozen fava beans - simply defrost them and pinch off the skins. Boil any larger white-skinned fava beans for 30 seconds, then drain. When cool, pinch their skins off - they'll taste less bitter if you do this. Now whiz the cilantro and half the mint in a food processor. Season with salt and pepper, and then add the spices, cl, fava beans and lemon zest and whiz until finely chopped (stopping once or twice to scrape the mixture off the sides). Sprinkle in the flour and pulse for a few seconds. Don't add any more flour or the mixture will become too dry. Get a large saucepan and pour in the vegetable oil until it's 2 to 3 inches deep. Be careful - keep kids and pets away, and make sure the handle isn't sticking out so you don't accidentally catch it and spill the hot oil. Heat the oil. To check whether it's hot enough for frying, drop in the piece of potato - as soon as it sizzles and floats to the top, you're in business. Remove the potato and discard it. Cover a plate with a sheet of waxed paper. Scoop up a small amount of the fava bean mixture and either use your hands or 2 spoons to shape it into little rounds, then put them onto the plate. When they're all done, carefully lower 1of them into the hot oil with a slotted spoon and fry until crispy brown. Remove with a slotted spoon and drain on a plate lined with paper towels. When you've got the hang of it, fry the rest of them - they should all fit into the pan at the same time but, if not, simply do in batches. For the lemon minted yogurt, squeeze half the lemon juice into the yogurt. Pick and chop the rest of your the leaves and stir them in, adding salt and pepper, to taste. Dress your salad leaves with a squeeze of lemon juice and some olive oil. Sprinkle the fritters with salt and serve with the lemon minted yogurt, the dressed salad leaves and some pickled chilies. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64337,"Spicy Meatloaf Sandwich 1 pound grass-fed ground beef 1 cup your favorite spicy salsa or Mexican tomato sauce 1/2 cup breadcrumbs 3 tablespoons Worcestershire sauce 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 egg 1 jalapeno, seeded and chopped 2 tablespoons ketchup 4 brioche rolls Grilled pickled jalapenos Bacon Tomato slices Cole slaw Sriracha Mayo (equal parts mayonnaise and Sriracha and 1 squeeze of lime juice) Blue cheese Pimento cheese And we always top with green onions. We love the color and the crunch! Instructions: Preheat the oven to 425 degrees F. In a large mixing bowl, mix the beef, salsa, breadcrumbs, 2 tablespoons Worcestershire, salt, pepper, 1/2 teaspoon cayenne, egg and jalapeno. Use your hands and mix well. Pat down into a loaf pan. Top with the ketchup, the remaining 1 tablespoon Worcestershire, and the remaining 1/2 teaspoon cayenne. Smooth over the top and bake until cooked through, about 1 hour. Remove from the oven and let cool for 30 minutes. Now this is where the recipe gets fun and you get to use your imagination!!! After the meatloaf cools, slice into 8 thin slices (use 2 slices for each sandwich). You can use any kind of bread. We use a brioche roll, but you can use a kaiser, country Italian or anything that will hold up a messy sandwich. Use some of our suggested toppings to perfect your meatloaf sandwich. Enjoy!
","[Malbec, Zinfandel, Tempranillo, Barbera]

" 64338,"Plantains and Pork Fried Rice 1 large ripe (partly black) plantain 1/2 pound pork loin 1 medium onion 1 large garlic clove 4 medium scallions 2 1/2 tablespoons vegetable oil 2 teaspoons minced ginger About 3 cups cold, cooked long-grain white rice About 2 tablespoons chopped cilantro About 2 tablespoons soy sauce About 1/2 teaspoon Asian (dark) sesame oil Instructions: Trim plantain tips. Cut plantain into 2- to 3-inch lengths. Slit skin on each piece lengthwise, then remove, pulling slightly crosswise rather than down the length of the piece. Cut into 1/2-inch slices, then cut into 1/2-inch dice, more or less. Cut pork into pieces the same size. Halve onion through \poles,\ then cut lengthwise into slices. Mince garlic. Slice scallions thin. Heat large nonstick skillet or wok over high flame. Add 1 tablespoon oil and pork; stir-fry until browned, about 2 minutes. Add plantain; brown on one side without stirring, about 1 minute. Then toss and cook until browned on all sides, another minute or two. Transfer to a platter; reserve. Return pan to heat, add 1/2 tablespoon oil, the ginger, and garlic; stir-fry a few seconds. Add onion and cook a minute. Add remaining 1 tablespoon oil. Sprinkle in rice and toss 1 minute. Add pork and plantain, tossing. Add scallions and 2 tablespoons cilantro. Sprinkle with 2 tablespoons soy sauce and sesame oil, tossing. Taste for seasoning, adding soy, cilantro, and sesame oil, as desired. Scoop onto a platter and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 64339,"Low-Fat Chocolate Pudding 1/3 cup agave nectar or packed light brown sugar 2 tablespoons cornstarch Pinch of salt 2 12-ounce cans fat-free evaporated milk 2 large egg whites, lightly beaten 1 tablespoon plus 1 teaspoon vanilla extract 2 tablespoons white chocolate chips 1/4 cup unsweetened cocoa powder 2 tablespoons semisweet chocolate chips, plus more for topping Instructions: Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla. Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt. Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 64340,"Sauteed Asparagus 1 tablespoon unsalted butter 1 tablespoon olive oil
1 small shallot, sliced
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
Kosher salt and freshly ground black pepper
1 teaspoon lemon zest, for garnish
Instructions: Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64341,"Stuffed Sweet Dates 24 dates, preferably Medjool 4 ounces cream cheese, at room temperature Zest 1 orange 1/4 teaspoon ground cinnamon Instructions: With a paring knife, make a slit in each date sufficient to remove the pit. Set the pitted dates aside. In a small bowl, mash the cream cheese, orange zest and cinnamon. Stuff each date with a bit of the cream cheese mixture and chill until ready to serve. ","[Chardonnay, Moscato, Riesling]" 64342,"Hot Lobster Roll with Lemon-Tarragon Butter Kosher salt Two 2-pound lobsters Canola oil, for brushing Freshly ground black pepper
6 hot dog buns Lemon-Tarragon Clarified Butter, warm, recipe follows 2 sticks unsalted butter
1 teaspoon finely grated lemon zest
Juice of 1 fresh lemon
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
Pinch cayenne, optional Instructions: To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise. Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly. Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty. Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately. Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan. Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.

","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64343,"Pineapple Soft Serve 1 cup unsweetened coconut milk 1/3 cup ice water
1/2 teaspoon vanilla extract
Kosher salt
1 pound frozen pineapple chunks
Instructions: Freeze 4 small glasses or ramekins until cold. Put the coconut milk, ice water, vanilla and a pinch of salt in a blender. Add the pineapple and blend, stirring as necessary, until smooth. Working quickly, spoon the soft serve into a piping bag fitted with a 1/2-inch plain tip and pipe it into the cold cups. Serve immediately. ","[Viognier, Riesling, Gewrztraminer]" 64344,"Peter Merriman's Kama 'Aina Whole Fish Dinner 1 whole opakapaka fish, about 2 pounds, cleaned Salt Pepper 1 cup mayonnaise 2 tablespoons chopped ginger 2 teaspoons chopped garlic 1 teaspoon cl flakes 6 ti leaves* (banana leaves can be substituted) 1 bunch green onions, finely chopped 1 teaspoon white sesame seeds, toasted 1/4 cup finely chopped cilantro Instructions: Preheat the grill. Score the whole fish with criss-crossed marks, about 8 or 10, from head to mid-tail. Season with salt and pepper. In a small bowl, mix together the mayonnaise, ginger, garlic, and cl flakes. Place 2 large pieces of aluminum foil, shiny side down, on a work surface. Place the ti leaves over the aluminum foil, to cover. Rub the mayonnaise mixture all over the fish and place on the ti leaves. Fold the ti leaves over the fish and follow with the aluminum foil to create a tight seal. Place the wrapped fish on the hot grill and grill for 10 to 12 minutes on each side. Remove the fish from the grill, carefully unwrap, and sprinkle with green onions, sesame seeds, and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64345,"Pan-Seared Salmon with Ginger-Lime Sauce and Peanuts 1/4 cup vegetable oil Four 6- to 7-ounce skinless salmon fillets 2 cloves garlic, sliced 3 cups seeded, julienned hothouse cucumbers, soaked in cold water to crisp; drained 1/3 cup chopped Asian basil 2/3 cup Ginger-Lime sauce, recipe follows 3 tablespoons chopped, roasted peanuts 1 teaspoon finely chopped garlic 3 Thai bird chiles or 1 serrano cl, chopped 3 tablespoons sugar 3 tablespoons minced ginger 3 tablespoons fish sauce 3 tablespoons lime juice 3 tablespoons water Instructions: Heat the vegetable oil in a large non-stick frying pan over moderate heat. Cook the salmon fillets (2 pieces at a time), until they're golden and just done, 3 to 4 minutes on each side depending on the thickness. About 2 minutes before the salmon is done, add the garlic slices to the oil to flavor the fish. (If the fillets are thick, cover and cook a few minutes longer.) Remove the salmon and garlic and drain on paper towels. Combine the cucumber with the basil in a small bowl. Place a small amount of the cucumber mixture on individual plates. Arrange the salmon fillet on top and garnish with the cucumber mixture and sprinkle a few pieces of the cooked garlic on top. Drizzle with 2 tablespoons of the Ginger-Lime Sauce, top with peanuts and serve immediately. Combine the garlic, chiles, sugar, ginger, fish sauce, lime juice, and water in a small bowl and stir well. Let the flavors develop by setting the sauce aside for 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Gewrztraminer, Riesling]

" 64346,"Brigadeiro One 14-ounce can sweetened condensed milk 3 tablespoons unsweetened cocoa powder 1 tablespoon unsalted butter 1/3 cup sprinkles Instructions: Combine the condensed milk, cocoa powder and butter in a small saucepan and cook over medium-low heat, whisking constantly, until very thick, 10 to 15 minutes. Let cool to room temperature, then roll into twelve 1-inch balls and dip in sprinkles. Alternatively, scoop out spoonfuls (leave in the spoon) and dip the top portion in sprinkles. ","[Tannat, Tempranillo, Malbec, Zinfandel]" 64347,"Blueberry Smoothie 1 avocado, peeled, halved and pitted 1 frozen peeled banana, cut into 2-inch chunks 1 1/2 cups blueberries
1 cup coconut water
1 cup frozen chopped collard greens 1 cup frozen pineapple chunks
1 tablespoon freshly squeezed lime juice
1/2 teaspoon grated fresh ginger
Instructions: Special equipment: a high-powered blender, optional In a carafe of a high-powered blender, combine the avocado, banana, blueberries, coconut water, collard greens, pineapple, lime juice and ginger. Blend until thick and creamy. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64348,"Miso Granola 6 tablespoons unsalted butter 2 tablespoons packed light brown sugar 2 tablespoons honey 2 tablespoons white or yellow miso paste 1 tablespoon soy sauce 2 teaspoons rice vinegar 1/4 cup sesame seeds 2 teaspoons sesame oil Kosher salt and freshly ground black pepper 3 cups old-fashioned rolled oats 1 cup sliced almonds Three 5-gram packages salted seaweed snack sheets, torn into almond-size pieces Instructions: Preheat the oven to 275 degrees F. Line a rimmed baking sheet with parchment. Cook the butter, brown sugar, honey, miso paste, soy sauce, rice vinegar and 1 tablespoon water in a small saucepan over medium heat, whisking constantly, until the butter melts and the sugar and miso dissolve, about 3 minutes. Remove the saucepan from the heat, and stir in the sesame seeds, sesame oil, 1 teaspoon salt and a few grinds of pepper. Let cool for 3 minutes. Toss the oats, almonds and seaweed in a large bowl. Drizzle the miso mixture over the oat mixture, and stir until everything is well coated. Spread the granola in an even layer on the prepared baking sheet. Bake until golden brown, 45 to 50 minutes, stirring every 15 minutes for even toasting. Let cool. The granola will keep in a tightly-sealed container at room temperature for 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 64349,"Fire Roasted Oysters 1/2 ounce hijiki seaweed 2 teaspoons olive oil 2 teaspoons minced garlic 1 teaspoon minced ginger 1 teaspoon diced jalapeno 1 shallot, chopped 2 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon rice wine vinegar 1 cup mayonnaise 1 to 2 tablespoons sesame oil 1 cup sliced lap cheong (Chinese sausage) 4 tablespoons olive oil 4 cloves garlic, chopped 1 shallot, chopped 8 ounces fresh spinach Salt and freshly ground black pepper 12 oysters Mizuna, for serving Lemon wedges, for serving Instructions: For the sesame aioli: Soak the hijiki in warm water for 5 minutes. Drain, chop and set aside. Heat the olive oil in a small skillet over medium heat. Add the garlic, ginger, jalapeno, and shallots to the oil and saute until they soften, about 45 seconds. Make sure you don't brown the ingredients. Next, add the soy sauce, mirin and rice wine vinegar. Turn the heat up to a boil, and reduce by half, about 1 minute. Remove from the heat. In a bowl, add the mayonnaise, hijiki and the reduced soy sauce mixture. Stir until combined. Then, slowly add the sesame oil while stirring. Yield: 1 1/2 cups. For the oysters: Heat the lap cheong in a saute pan over medium heat until it is slightly rendered, about 1 minute. Remove the lap cheong from the pan and dice. Next, add the olive oil, garlic and shallots to the saute pan and cook over medium heat until they're nice and toasty, about 1 minute. Make sure you don't brown the garlic and shallots. Then add the spinach and cook until it is lightly wilted. Remove the spinach from the heat and allow to cool. Finish with salt and pepper to taste. Preheat a grill to medium heat. Wash, scrub and shuck your oysters. Remove the oysters from the shells and fill the shells with sauteed spinach. Place the oysters on top of the spinach. Then top each of the oysters with more sauteed spinach, some sesame aioli and lap cheong. Put the oysters on the grill, close the lid and within 5 minutes they will be ready to eat. To plate, place some salad on a platter, such as mizuna, a Chinese lettuce. Then, set the 12 oysters on top of the salad and garnish with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64350,"Balsamic-Baked Onions and Potatoes with Roast Pork 3 1/2 pounds medium-sized waxy potatoes (all-purpose), peeled and quartered lengthwise Olive oil 7 ounces butter, cubed 1 bunch fresh rosemary, leaves picked and chopped 1 whole bulb garlic, quartered or smashed 5 medium red onions, peeled and quartered 1 1/2 cups cheap balsamic vinegar Sea salt and freshly ground black pepper 1 small bunch fresh rosemary, leaves picked and finely chopped Salt and pepper 2 tablespoons freshly ground fennel seeds One 3 1/2-pound boneless rolled pork loin, preferably free-range or organic, skin off, fat scored in a crisscross pattern Olive oil 6 cloves garlic, crushed 1 medium red onion, peeled and quartered 2 stalks celery, trimmed and chopped 4 bay leaves 2 wine glasses white wine Instructions: Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan. To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it. Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.) Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through. After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 64351,"Broccoli Salad with Buttermilk Dressing Kosher salt 1 bunch broccoli, tough stems trimmed (about 1 1/2 pounds) 1/2 cup buttermilk 3 tablespoons mayonnaise 1 tablespoon chopped fresh parsley 1/2 teaspoon lemon zest 2 tablespoons salted sunflower seeds Instructions: Bring a large pot of salted water to boil. Coarsely chop the broccoli florets and tender stems. Add to the water and cook until crisp tender, about 2 minutes. Drain well, pressing on the broccoli to release any excess water. Whisk the buttermilk, mayonnaise, parsley and lemon zest together in a medium bowl until smooth; season with salt and pepper. Add the broccoli and toss well. Top with the sunflower seeds.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64352,"Braised Short Rib Crostini with Remoulade 2 tablespoons olive oil 1 1/2 pounds boneless beef short ribs, cut into 4 pieces
1 1/2 teaspoons salt
1 carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
1 onion, chopped
3 fresh thyme sprigs
1 bay leaf
1/4 teaspoon red pepper flakes
2 tablespoons tomato paste
1 cup red wine
1 cup beef broth
2 hard-boiled eggs, peeled (see Cook's Note) 1/4 cup chopped cornichons (about 7 cornichons)
1/4 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 crostini (see Cook's Note) 4 cornichons, sliced thin, for garnish
Instructions: For the short ribs: Heat the oil in a medium Dutch oven over medium-high heat. Sprinkle the short ribs evenly with the salt and add them to the pan. Sear well on all sides. This will take about 15 minutes total, so be patient; the meat should have a deep golden brown color and release evenly from the pan before flipping. Remove the seared short ribs to a plate. To the hot pan, add the carrot, celery, onion, thyme, bay leaf and pepper flakes. Cook, stirring often with a wooden spoon, until very fragrant and beginning to soften, about 4 minutes. Stir in the tomato paste and caramelize for 2 minutes, stirring constantly. Add the red wine and simmer for 5 minutes to reduce slightly. Stir in the beef broth and add the short ribs back to the pan. Bring to a simmer and reduce the heat to low. Cover the pan and simmer until the meat can be pulled apart with a fork, 2 1/2 to 3 hours. Set aside to cool slightly. Place the short ribs in a medium bowl. Using two forks, shred the meat into bite-size pieces. Add about a 1/2 cup of the braising liquid to the meat and toss to moisten. For the remoulade: In a medium bowl, combine the eggs, cornichons, mayonnaise, capers, Dijon, tarragon, salt and pepper. Fold together with a rubber spatula. For the crostini: Spread a small amount of the remoulade on each of the crostini. Top with a spoonful of the shredded meat and another small dollop of the remoulade. Garnish with a slice of cornichon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64353,"Buffalo Mac 'n' Cheese Kosher salt and freshly ground black pepper 1 pound elbow macaroni 6 tablespoons unsalted butter, plus more for the casserole dish 1 yellow onion, chopped 2 stalks celery, chopped 2 tablespoons all-purpose flour 3 1/2 cups half-and-half 4 cups shredded Cheddar 2 cups shredded Monterey Jack cheese 1/2 cup crumbled blue cheese 1 1/3 cups hot sauce 1 cup panko breadcrumbs 2 scallions, sliced on the bias Instructions: Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 7 minutes; strain and set aside. Preheat the oven to 350 degrees F. Butter a large oval casserole dish. Cook 2 tablespoons of the butter, the onions, celery and a pinch of salt in a large saute pan over medium heat until the onions and celery are soft but not brown, about 7 minutes. Melt 2 tablespoons of the butter in a large straight-sided skillet over medium heat. Sprinkle the flour over the butter and cook for 1 minute. Whisk in the half-and-half, bring to a boil and cook for 2 minutes. Remove the skillet from the heat, and stir in the Cheddar, Monterey Jack and blue cheese until melted. Stir in the onion mixture, macaroni and hot sauce. Taste and season with salt and pepper. Pour the macaroni mixture into the prepared casserole dish. Melt the remaining 2 tablespoons of butter, pour into a small bowl and mix with the panko; sprinkle on top of the mac 'n' cheese. Bake until bubbly and brown, 35 to 40 minutes. Garnish with the scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 64354,"Green Beans with Roasted Corn and Green Onions Water, to cover beans 4 cups green beans, ends cut 2 corn on the cob, white preferably 2 tablespoons olive oil 1 red onion, large, cut in 1/8-inch rounds 2 tablespoons chopped garlic 1/4 cup white wine 2 teaspoons sea salt 1 teaspoons black pepper 3 tablespoons butter 1/4 cup diced Roma tomatoes 3 tablespoons grated Parmigiano-Reggiano Instructions: In a medium sauce pot, bring water and 1 teaspoon salt to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain. Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob. In a large saute pan over medium heat, add oil, after 45 seconds add onions and saute for 4 to 5 minutes, add green beans, corn, and garlic. Saute for 4 minutes, deglaze with wine, season with salt and pepper, and butter. Garnish with Roma tomatoes and Parmesan. Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64355,"Honey Ricotta with Cherries 1 1/2 cups fresh ricotta cheese 1/2 cup cherries, pitted and chopped
1/4 cup sour cream
2 tablespoons honey
Kosher salt
1/2 cup chopped almonds
Instructions: Whole wheat crackers, for serving Combine the cheese, cherries, sour cream and honey in a bowl. Fold the ingredients together so as not to discolor the ricotta from the cherries. Season with salt. Place the mixture in a serving container and top with the chopped almonds. Serve with whole wheat crackers. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 64356,"Lemon and Basil Eggs over Foccacia 1 large loaf foccacia bread 2 tablespoons Meyer lemon olive oil, or 2 tablespoons extra-virgin olive oil combined with 1 teaspoon lemon juice 3 eggs 1/4 cup chopped fresh basil leaves 1/4 cup grated Parmesan 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup milk Instructions: Preheat the oven to 350 degrees F. Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the Meyer lemon olive oil. Place on a baking sheet and toast for 10 minutes. Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the bread pieces. Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes. Cut the baked foccacia into 6 to 8 pieces and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64357,"Bucatini all'Amatriciana 1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it) Salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 1/4 pound, 4 or 5 slices, pancetta*, chopped (See Cook's Note) 1 medium onion, chopped 4 to 6 cloves garlic, chopped 1 teaspoon crushed red pepper flakes 1 (28 ounce) can crushed tomatoes 2 tablespoons chopped flat-leaf parsley Freshly ground black pepper Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table Instructions: Bring a large pot of water to a boil and salt the water. Heat a large deep skillet over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve. Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table to top pasta. ","[Ros, Barbera, Montepulciano, Tempranillo]" 64358,"Blackened Catfish 2 tablespoons peanut oil, for frying 4 catfish filets 1 1/2 tablespoons salt 1 tablespoons freshly ground black pepper 1 tablespoons cayenne pepper 1 tablespoons garlic powder 1 tablespoons onion powder 1 tablespoons thyme Cajun Remoulade, recipe follows 2 tablespoon chopped Gherkin pickles 2 teaspoons capers 1 teaspoon chopped parsley 1/4 teaspoon salt 1/8 teaspoon black pepper Dash hot sauce 1/8 teaspoon cayenne pepper 1/2 cup mayonnaise Instructions: Preheat a cast iron skillet to medium high with peanut oil. Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet. Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade. Mix all ingredients together well. Cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 64359,"Tomato Salsa 4 plum tomatoes, cored, seeded and cut into large chunks 1 jalapeno pepper, stemmed, seeded and sliced 1 tablespoon lime juice 2 teaspoons olive oil Salt and pepper Instructions: Put tomato, pepper, lime juice, and olive oil in a blender and puree until smooth. Season with salt and pepper. ","[Rioja, Tempranillo, Garnacha]" 64360,"Irish Nachos 5 cups potato chips 2 cups shredded Cheddar 2 ounces crisp cooked bacon, chopped 1 cup sour cream 2 tomatoes, chopped 1/4 cup chopped chives Instructions: Preheat the oven to 375 degrees F. Lay out the potato chips in an even layer on a baking sheet and top with the Cheddar and bacon. Bake until the cheese is melted, about 10 minutes. Top with dollops of the sour cream and the chopped tomato and chives. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling]"